Kitchen Therapy


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Honey and Blue Cheese Madeleines

Honey & Blue Cheese Madeleines

From Dorie Greenspan’s cookbook, Dorie’s Cookies for this week’s Tuesdays with Dorie

Challenge!

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I’ve only recently started to appreciate blue cheese. I’m not sure If appreciate is the right word… tolerate? I like Gorgonzola and that is what I used here.

The honey/cheese combination is good. Actually, I really liked this!

I added an extra drizzle of honey at the end and it really worked for me.

Our cavoodle pup decided to run through the house covered in mud just as it was time to remove these from the oven. So chasing him meant these stayed in for an extra few minutes, hence the intense golden colour. Having said that, they were browning at a faster rate than usual. I’m thinking the cheese might have had something to do with that, it oozes out a little bit, giving these somewhat of a deep fried look.

I would definitely make these again. The effort was minimal, the rewards were very satisfying!

Head over to Tuesdays with Dorie to see what the rest of the group thought!

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Chocolate Coconut Tart

This week’s Tuesdays with Dorie recipe comes from Baking Chez Moi.
The tart shell is made, fully cooked, cooled and then filled with a coconut pastry cream and topped with a silky smooth layer of chocolate ganache.
I love that Dorie Greenspan includes tips about storing and making things ahead.
One day I made the pastry case and froze it in the tin. I also made the coconut pastry cream and stored it in an air tight container in the fridge.
The next day I just baked the pastry shell and once it cooled I filled it with the pastry cream and topped it with the ganache. The steps were simple to do, however there was time needed for things to cool and rest, so doing it over two days made it feel leisurely!

It’s also really hot and humid here in Sydney. I look out over to the ocean and most days there is a fog over the water. (In the photo the ocean is mean to be where the fog is!) Some days you cannot see the water as you’re walking along the shoreline! I’m not sure if it’s living close to the ocean but the house feels wet. The clothes feel like they’re not dry, the furniture feels damp and the floors feel like they’ve just been mopped. The salt is coming out of the grinder in wet clumps instead of light flakes. I tried making a gelatine for Christmas and the powder I used would not set. The moisture has been terrible! I was happy to see that this tart turned out so good! And straight out of the refrigerator is a wonderful cold treat!

When I read Dorie’s inspiration for this tart I immediately thought of bounty chocolate bars which I love! I love all things coconut!
I enjoyed the tart however I found the coconut taste too delicate for the chocolate topping, and I’m not that keen on chocolate. I think to make it perfect for me I would need double the amount of coconut filling 🙂

Looking forward to reading what the rest of the Tuesdays with Dorie group thought of their recipes for the week!


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Melomakarona – Greek Honey Dainties

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It is exactly one week until Christmas 2018.
What a year!
We moved house.
My daughter finished her university degree (and is having an existential crisis about what next…travel for now!)
My son has finished high school and it has been a very draining few months of final exams, receiving marks and we are still waiting a few more days for university offers to come through (we hope…)
A close friend passed away, a few months ago, she fell down stairs walking home, an accident, that made me painfully aware of how fragile life is.
And just before midnight Nov 1st my father passed away.
I’ll be honest, it is hard to write this and not get teary.
He passed away 3 weeks before his 76th birthday.
I still can’t believe he is no longer here.

These Greek Honey Dainties are flavours I grew up with.
I’ll be honest, I didn’t expect them to be so close in taste to what I am familiar with.
I made the Christmas spice version and I am so, so happy with how they came out.
I have lost 5 kilos in the past few weeks (which I was happy to see leave!) and these were well worth risking the weight returning!
These bought my mother and also myself comfort, her mother (who is from Greece) made these all the time. Remembering has been so important recently…

I loved these. I will make them again and again!
These were the recipe of the week for the Tuesdays with Dorie cooking group.
A wonderful group of people by the way!
From Dorie’s Cookies by Dorie Greenspan.


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Maple – Star Anise Cookies

This week’s choice for Tuesday’s with Dorie was my favourite cookie so far!
The recipe from Dorie’s Cookies by Dorie Greenspan was a little fiddly. I bought my own spice grinder for the Star Anise. (I also managed to lift the lid off the grinder while it was grinding and Star Anise flew everywhere!)
I’m not a fan of liquorice, however mixed with the cinnamon (which I love), ginger, maple syrup and orange rind, the cookies were delicious. Especially straight out of the oven. I had to stop eating them!

I made the cream cheese frosting the next day and I think I might have eaten a bit much of it straight out of the bowl, my tongue became very tingly!

I don’t have a cookie scoop, that’s next on my list of things to buy! So I experimented and made different sized cookies for the first batch and what I thought was small size turned into Cookie Monster sized cookies! These really do spread. I do like their soft, almost cake like texture though, and the larger cookies were great on their own!

The star anise flavour blended wonderfully with the rest of the spices to make one of the best cookies in the book in my opinion!
Looking forward to reading what the rest of the Tuesdays with Dorie group made!


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Kirsch Babas with Pineapple

I had “TRIFLE!” in my head going in to this week’s Cook the Book Fridays recipe by David Lebovitz.
I don’t know why… I know what Rum Babas are and I love them.
I think the pineapple, along with being sick for weeks now, made me long for all things summery, fruity and tropical!
So I tried to pretend my glass a mini trifle bowl and I layered the recipe. The sautéed pineapple at the bottom, a dollop of cream, the kirsch baba and then spooned extra juice over the entire thing.
I made a few glasses and placed them in the refrigerator, ready to eat after dinner. No plating required, it was all there in there ready to go!
There was a good hit of alcohol in this dessert!
The layers mixed in my cup and I was surprised by how much I enjoyed it.
Everyone loved it!

Looking forward to reading what the rest of the Cook the Book Fridays group thought of these Kirsch Babas!


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Hazelnut, Ginger and Olive Oil Cake

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It is winter here in Sydney, Australia.
And even though the days are sunny and mild, you can see the people sniffling, coughing and blowing noses when you’re out and about.
The past couple of weeks we have all had sore throats, blocked noses, nausea and even some vomiting. I made last week’s Dorie’s Cookies recipe however I only had the energy for a quick photo on Instagram. It made me feel like I still participated in some way 🙂
My daughter is in her last semester and uni and my son is locked down studying for his trial HSC exams before the real deal begins in October! Once the HSC exams are finished (November 9th) his high school days will be over! However until then it’s a crazy time for him trying to stay away from the sick people in the house while preparing for the celebrations of finishing high school (which still need to be organised even though none of the boys can think beyond the exams!)
So I guess it’s just a lot of hunkering down in our house.
Which made this week’s Tuesdays with Dorie recipe ideal for us!
It’s basic, it’s tasty and it comforting. And most importantly we can all eat hazelnuts 🙂
Even the pickiest eater in the house (my 18yr old son) tried it and said it’s unusual but good!
Looking forward to seeing what everyone though of this week’s Tuesdays with Dorie recipes!


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Fruit Tart

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I really enjoyed making this week’s recipe for Tuesdays with Dorie from Dorie Greenspan’s book, Baking Chez Moi.
I love pastry cream. It is one of my favourite things in the world to eat.
I made this part of the recipe first, a vanilla flavoured pastry cream.
Next I made the crust which turned out wonderfully delicate and flaky. I’m getting to know my new ovens and following directions, I removed the base at 25 minutes to take the weights off the pastry and found the base darker than I had hoped. Luckily there was no burnt taste. Other than that, I had fun making and decorating this tart.
Everyone loved it. What is there not to love?!

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To see the what the rest of the Tuesdays with Dorie group thought of this week’s recipes you can click here.