BREAD by Dean Brettschnieder

 
There is nothing quite like the taste and aroma of warm, fresh-out-of-the-oven bread baked in your own kitchen. Bread is the latest book from New Zealand celebrity chef Dean Brettschnieder.  When I met Dean at the launch of his first book (Pie: 80+ Pies and Pastry Delights), he said he thought it would be awesome to release a series of books each focussing on a certain food.  The arrival of Bread sees Dean on the path to achieving this dream. In this irresistible collection of bread recipes, you'll find breads to match any occasion – from savoury to sweet, healthy to festive. Whether you fancy a bagel or a baguette, sourdough or sticky buns, these delectable and easy-to-follow recipes are sure to become firm favourites.

The book has over 60 recipes (you can check out the one for NYC Sticky Pecan Buns on the Penguin Books website) which have been gorgeously photographed by Aaron McLean.  Dean also shares his expert knowledge of how to make exceptional breads with detailed step-by-step instructions on artisan techniques, plus information on essential ingredients and equipment.

 
I think the book would make a great gift, especially for those guys out there who like baking, because let’s face it, baking bread seems a bit manlier than making pretty little cupcakes.  You will be amazed at the quality, lightness, volume, flavour, crust and crumb of your bread after following Dean's recipes, tips and know how.  The book is out in stores now (RRP $45), so keep an eye out for it and grab yourself a copy.

Sweet: Treats to Share

Sweet: Treats to Share is a brand new book (in stores from today) that is packed with more than 80 irresistible recipes from some of New Zealand’s best-loved bakers.  You’ll find recipes from such baking legends as Alexa Johnston, Allyson Gofton, Annabelle White, Dean Brettschneider, and Kim Evans.

You’ll find recipes for cakes, biscuits, slices, loaves, muffins, pies and more.  What we like about the book is that nothing looks too fancy or hard to make.  The recipes are for true baked good favourites; the type of treats to fill the tins with.  There’s recipes for Kiwi classics such as Afghan Biscuits and Ginger Crunch, to more contemporary treats like Fresh Cherry Ripple Cake and Maple Rhubarb Crumble Pie.  We’ll be sharing a recipe for a delicious White Chocolate Brownie from the book at a later date, so do check back here on the blog for that.

The food has been beautifully photographed by Manja Wachsmuth and styled by food writer Penny Oliver.  A lot of the baking is photographed on gorgeous vintage china, which when I checked the credits at the back of the book was pleasantly surprised to find that the photography props came from our friends at The Vintage Table – how cool is that?!  (I knew that plate the Ambrosia on page 165 is photographed on was familiar, it’s the one I used photographed my Peanut Butter Chocolate Truffles on and is one of my favourites from The Vintage Table).

Scattered throughout the book are cute little baking related quotes, such as “A baked gift shows you took the time to care” and “Baking is both an art and a pleasure” with which we couldn’t agree more.  The book begins with a rundown of a few baking basics and you’ll find contributor bio’s and a measurement conversion table in the back.  All this, along with the recipes, comes prettily packaged in a padded hardcover book with a marker ribbon.  It’s a delightful book which is sure to appeal, and would make an ideal Mother’s Day or Easter gift for home bakers.

We have a copy of Sweet: Treats to Share to giveaway to one lucky reader.  To enter the draw to win, please leave us a comment (with your name) telling us what your favourite baked treat is to share with friends and family.  Entries close on Friday 4th April at 8pm and the winner will be chosen by a random draw.  However, if you can’t wait until then to get a copy, head along to your nearest good book store.  Sweet: Treats to Share will be hitting the shelves today.

Sweet: Treats to Share. Published by Penguin Group NZ. RRP $45.00. Available nationwide.

Photography credits:
Pumpkin & Prune Cake: Copyright photography © Alan Gillard, 2014. 
Lemon Madeira Load: Copyright photography © Manja Wachsmith, 2014

Lolly Cake

So, this has to be one of the easiest things on this blog to make.  Lolly Cake (personally I call it ‘Lolly Slice’) is a New Zealand treat, found in most bakeries.  My Irish flatmate has just informed me that back home they call something similar ‘fifteens’.  I had never made Lolly Cake before and couldn’t believe how simple it was.  This would be a great recipe to get the kids making and at this time of the year is would make great Christmas gifts for teachers, something to give the neighbours, unexpected visitors…

Ingredients:
120g butter, melted
250g (1 pack) malt biscuits (cookies)
½ can (200g) condensed milk
190g (1 pack) eskimo lollies (you can also use fruit puffs – lollies are what we call sweets in New Zealand)
¼ cup desiccated coconut

Method:
Cut the lollies into bite sized chunks.
Grind the biscuits up in the food processor to a fine crumb.  Add the lollies and biscuit crumbs into a large bowl.
Whisk together the melted butter and condensed milk.  Pour butter mixture over the biscuit mixture and stir to combine.
Mould the mixture into a log shape, coat the outside with the coconut, then wrap in cling film.
Place in the refrigerator for a couple of hours or until set.  Cut into 1cm slices before serving.

You could, if you don’t want the fuss of making a log, press the mixture into a slice tin and sprinkle the top with coconut.  Once it has been the fridge to set you can then cut it into slices.

Ladies, a Plate: Jams and Preserves

Ladies, a Plate: Jams and Preserves is the newest title out by writer and independent art curator,  Alexa Johnston.  You may have heard of the ‘Ladies a Plate’ books before; Alexa has already published two books under similar names and branding.  There’s Ladies, a Plate: Traditional Home Baking which was followed by A Second Helping: More from Ladies, a Plate.  Both books were combined and rereleased last year in Ladies, a Plate: The Collection.  Alexa takes her classic baking recipes from friends, family, their mothers and grandmothers, and second-hand books, so everything is ‘just like grandma used to make’.  Ladies, a Plate: Jams and Preserves is the perfect new addition to her book family.  Here you will find recipes for making the perfect jams and preserves to accompany your baking (or to simply enjoy on a piece of toast!).

The book includes over 100 recipes and they’re not all just for jams and preserves as the title suggests.  There’s chutneys, pickles, curds as well as fruit cordial and liqueurs.  I’m very intrigued by the ‘Apple Lemon Curd’ and I know Simon would love it if I made him some  ‘Beetroot Relish’.  Also, scattered throughout the book are interesting little stories and notes to accompany the recipes, along with Alexa’s ideas for serving the preserves.

One thing that I find amazing about Alexa’s books is that along with making and testing all the recipes, she also takes all the photographs used in the kitchen of her Auckland home. Which, from running this blog and putting together our baking basics eBook, I can really appreciate the amount of work she has put into the production!

Once you’ve decided on a recipe, have made it and poured it into jars, you’ll find a bunch of sticker labels included in the book to add the perfect finishing touch to your creation.  Brilliant.

We’ve been lucky enough to be able to share the Plum Jam recipe from Ladies, a Plate: Jams and Preserves with you, which is written below.  Plum Jam is simple to make; check out my attempt at it from a few years back in this recipe post.   Details about the book follow after the recipe. 

Plum Jam
I think most people would consider Plum Jam as a standard, satisfactory jam and fairly unexciting, but you can nudge it into the distinguished and varied category by adding a few fresh or frozen berries. Particular favourites of mine are Plum and Blackcurrant, or Plum and Raspberry – and Plum and hazelnut is also a delightful and unusual jam. The method is the same for each, and since sour or slightly under ripe plums are high in both pectin and acid your jam will always set well. (Use ripe, sweet plums in a cake or tart and save the sour ones for jam making.)

Ingredients:
900g dark-skinned plums
250ml water
900g sugar

Preparing the fruit:
Halve the plums by cutting around the natural crease and twisting the halves apart. Remove the plum pit with a knife or a pitting spoon. If the plums are very large cut each half in two.

Getting ready:
Wash jam jars and their lids in hot water, rinse them and put them in the oven set to 250°F/120°C for about 30 minutes to drain and dry. Put a couple of small saucers into the freezer – you’ll use them to test the jam for setting.

Making the Jam:
1. Put the plums into a preserving pan with the water and bring to  the boil, stirring. Cook for 10–15 minutes until reduced to a pulp.
2. Add the sugar, stir until the sugar dissolves and bring the jam to a fast boil, stirring often.  Once the surface is covered with small bubbles begin timing.
3. After 10 minutes test the jam for a set. to do this, remove the pan from the heat, put a small spoonful of jam onto one of your chilled saucers, wait about 30 seconds, then push a finger gently through it. If the surface wrinkles slightly in front of your finger the jam is ready. Turn off the heat, remove the hot jars from the oven and put them on a board.
4. If the top of the jam is frothy, drop in 1 tsp butter, which will, as it melts, make the froth disappear. After 5 minutes, ladle the jam into a heatproof jug and pour it into the jars using a wide-mouthed funnel.
5. Seal the jars immediately and try not to move them until the jam is cold and set. Label and store in a cool, dark place. Makes about 4 cups/1 litre jam.

Plum & Blackcurrant Jam:
This darkly delicious confection and the raspberry variant below both appear in a number of Aunt Daisy cookbooks from the 1940s and 1950s. Aunt Daisy’s books were compendia of recipes sent in by home cooks – listeners to her popular radio programmes. Follow the main recipe, replacing about 8 oz/225 g of the plums with fresh or frozen blackcurrants.  Start testing after 5 minutes.

Reproduced with permission from Ladies, A Plate : Jams & Preserves by Alexa Johnston. Published by Penguin Group (NZ), RRP $47.00. Copyright© text of the recipe and photographs Alexa Johnston, 2013

Amy’s Secret Kitchen

On Saturday morning Simon and I headed along to check out ‘Amy’s Secret Kitchen’, a cakery that has recently opened in Ponsonby.  We reckon word about this place is going to spread quickly; something as good as this can’t stay a ‘secret’ for long.

Located on Brown Street, the store is a short walk from Ponsonby Road.  So, it’s close to all the shopping action but makes for a nice quiet break from the hustle and bustle, and you’ll be able to find a car park nearby!

The cakery is run by Amy (surprise!) and her sister, Charlotte, who are super friendly and inviting.  They sell deliciously moist cupcakes, biscuits, slices and other moreish sweet treats.  There’s also a range of iced teas on offer and they make milkshakes.  Yum!  We tried a range of their cupcakes, all of which were beautiful, but I definitely recommend you try one of the Caramel ones; the caramel filling in the centre won me over to become my fave.

Around the shop are some awesome gift ideas.  They stock a range of 100% soy organic skull candles, kids apron sets, chefs hats and take home baking premixes in big jars.  And, mans best friend need not miss out on the excitement either, also on offer are some pretty impressive looking doggy treats.  What dog could resist some special biscuits or a gorgeous little pupcake?  Cute huh?

Amy’s Secret Kitchen also do catering and take orders.  So, make sure you go check them out in their new store.  And, while you are waiting for a moment when you can pop along, you can find them on facebook, instagram, pinterest, or have a nosey around their website.

Amy’s Secret Kitchen
3a / 49 Brown Street, Ponsonby, Auckland
Ph: 09 360 0018
E: charlotte@amyssecretkitchen.com
www.amyssecretkitchen.com

Plume Cafe Matakana

Last weekend Shane, Max and I headed to up north to check out the Matakana market and do a touch of sight seeing. After leaving the market we decided to find somewhere to have lunch, there are quite a few options in a smallish area but Plume Cafe caught my eye, the building had always been there but I don’t remember it looking as good on my last visit. Turns out Plume opened a little less than a month ago, just in time for the busy summer season. We were lucky enough to get there about 10 minutes before the lunch rush, not that a rush would be an issue as the staff were friendly and attentive and there is plenty of seating indoors as well as outside amongst the beautifully manicured lawn and garden (the outdoor area is coved by sails which provides the perfect amount of shade).

Both Shane and I had left home without breakfast and were tempted by the breakfast/brunch menu. Both of us thoroughly enjoyed our meals, they were fresh and summery and were delivered to our table promptly.

If the name sounds familiar it might be, Plume restaurant is also located in Matakana and has been a Cuisine recommended New Zealand restaurant in 2011 and 2012, the cafe is owned and run by the same group. I can highly recommend stopping by Plume if you are in the area, I think it would be a great choice if you have kids, the lawn area is perfect for a run around while you wait for food and the staff were very kind to Max. We didn’t get a chance to purchase any of the beautiful looking breads or pastries that are all made on sight, as we were all pleasantly full but they looked delectable!.

Plume Cafe
Open 8am – 3pm, 7 days
1335 Leigh Road, Matakana
Phone 09 423 0390
www.plumerestaurant.co.nz

Cereal Killa Café

This is one cool café .  I’m a little apprehensive to tell you about it because I still want to be able to get a seat when I visit!  I actually came across it when I was nerdily attending a sewing class at one of the shops on Dominion Road, just a few doors down the street.  The place caught my eye, so one weekend I made Simon come along to check it out.  While we were at Cereal Killa we called his mum and brother to come along too.  And now we all keep going back.  The photos on this post are from a bunch of different visits; a mix of camera and phone photos as it wasn’t until last weekend when I realised I hadn’t shared this great place with you and really should have by now!

Each time I come here I order the same thing; I love their omelette.  I’m one of those people when I like something at a cafe I tend to keep ordering it in case I regret my new choice.  I really don’t have to worry at Cereal Killa though.  Everyone else I’ve been here with has tried something different off the menu and loved their meals.  I’ve had tastes of big breakfasts, mince on toast, porridge, trifle, burgers, fudge… everything is delicious.

I’m not much of a coffee drinker, but Simon’s mum, Michelle, can and will vouch for the coffee here.  I like their fresh juices and hot chocolates, but I what I really recommend is ordering one of their Nutella banana milkshakes.  The milkshake can be found on the kids menu, but they will make them in an ‘adult size’ for any of you oversized children out there like me!

The staff at Cereal Killa are the right mix of professional and friendly and are very efficient too.  I reckon you should pop on in, grab one of the many magazines and a menu to peruse, pull up one of their mismatched chairs and try this place out.  I’ll see you there.

Cereal Killa
360H Dominion Rd, Mt Eden, Auckland
Ph: 09 630 8008
www.cerealkilla.co.nz
Find them on facebook or twitter

Cosset Café

Yesterday afternoon (yay for holidays – suck that it’s back to work on Monday!) Simon and I went and checked out Cosset, a café on New North Road in Mount Albert, Auckland.  I think we went at the perfect time as there were only a few groups of people there, unlike the masses of people I usually see spilling out of this popular café when I’ve driven past on the weekends!

Cosset serves fair trade, organic, vegan and vegetarian food.  I tried out a spinach filo parcel a lemon cupcake (which came on a china plate with the sweetest looking hand painted bluebirds) and a berry smoothie.  Simon had a coffee (they serve kokako), bagel and then got a sweet potato tart.  The food was scrumptious.  I want to go back and try out more of the delicious baking they had on display.

The café interior was a mix of different second hand furniture and there is outdoor seating as well.  It is also child friendly too; there’s an area with toys and games to entertain the littlies.  Anyways, I’m going to stop typing and let the pictures do the work!  For more info, checkout their website or find them on facebook.

Cosset
1087 New North Road, Mt Albert, Auckland
Ph: 09 846 0655
E: cossetnz@yahoo.co.nz
www.cosset.co.nz