Life is no Storybook - Escapades of a creative life!

The Seasonal Baker - 4mths on....

Tue, 27 May 2008 22:08:54 +1000

Well it's been 4mths since I started my "Seasonal Baker" project and I am *very* happy to say that things have been going from strength to strength and I have never been happier to get up at 5.30am on a Saturday in dwindling temperatures ;-)

So much has happened in four short months, here are some of the highlights:

I've sold out nearly every week!
I've successfully gained Council approval for my kitchen (and trust me *THAT* was a process!)
I've kitted-out a swanky storage area, including chrome shelves and county-black-and-white-checker floor (it actually looks like the real deal)
I've created (and tested and then tested some more) an abundance of "seasonal" recipes and have discovered some real *gems* that will no doubt be taught to Little P and passed on for generations to come
I've designed a new logo (the original one never quite gave me that tingly feeling):
And a new lush website: www.theseasonalbaker.com (BIG THANKS has to go to my wonderful husband for his help with the photos):

SOLD OUT in 1 hour!!!

Sun, 03 Feb 2008 22:22:51 +1100

Well this weekend was my/The Seasonal Bakers first time at the Warwick Farm Trackside Markets, and I am *ECSTATIC* to say that I sold all 106 cakes (single portions) in an hour and the feedback from buyers and onlookers was *fab*!!!

So even though I was sold out by 9am, as per the “market rules” I had to stay until Midday… this actually turned out to be a blessing in disguise as so many people came up to see what “was” in the display case and ask if I’d be back next week….. and of course the answer is YES :)

I told myself that I would try it for a month/4 wks and see how things go… so if my first week is anything to go by “The Seasonal Baker” could be one of my most successful ventures yet :)… particularly on an emotional level - I haven’t felt this *proud of myself* in a long while, it was very gratifying to see people come back for second helpings and to engage with people to talk about some of my passions – good food and good produce.

The Seasonal Baker

Thu, 31 Jan 2008 11:25:12 +1100

Well after weeks of preparation I am ready to launch my latest project - The Seasonal Baker (http://www.theseasonalbaker.com).

The Seasonal Baker (me) combines the freshest, seasonal ingredients, traditional baking methods and good old-fashion love'n'care to bring you a range of delectable cakes and sweets.

Incorporating seasonal produce and themes, we source ingredients from local growers markets and hand-make all our treats.

Starting this Saturday (2 Feb 08), The Seasonal Baker's delectable delights will be selling at the "Warwick Farm Trackside Markets":

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Time: 8am til Midday

Address: Child's Park Ascot Drive Chipping Norton NSW 2170

What else is at the markets?: Its a true growers and producers market so plenty of fresh fruit, veggies, flowers, meat etc
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Me 4 - Oven 0... eat my crumbs ovennnnnnn ;-)

Tue, 22 Jan 2008 10:38:10 +1100

Aside from the burnt meringues, the rest of my testing kicked-butt and worked a treat…

(top left) Fresh Apple Cakes with Caramel Glaze, (right-top) Blueberry Crumb Cakes, (right-bottom) Inside-out Carrot Cake Cookies, (left-bottom) White Chocolate and Almond Fruit Cups:

Oven 1 - Me 0...

Tue, 22 Jan 2008 10:33:20 +1100

Well I've been testing lots of recipes to see which one's I'll sell at the markets (more on that later)… anyhow believe it or not they're meant to be meringues :-o

Clearly these *WON'T* be on the market menu ;-)

Twisted fairytales....

Sat, 05 Jan 2008 18:30:58 +1100

Once upon a time there was a website that randomly generated mind-boggling, fancy-tickling fairy tales. It was called the Proppian Fairy Tale Generator and it can still be found today..... it's based on the theories of Russian structuralist Vladimir Propp, a literary thinker who believed that the narrative structure of every fairy tale on earth could be broken down into basic elements arranged in uniform sequence.

So how it works is you select fairy-tale elements off a predetermined list and the website spits out weird yarns that boggle the mind and amuse the imagination.

Reading the stories is confusing, the narratives make little sense: Characters appear and disappear without reason, and the plot is often impossible to follow. One moment the protagonist is standing over his father’s corpse in the woods, the next moment he is speaking with his mother, and four paragraphs later, the father returns, amazingly. But despite their insensibility, the stories are mystifyingly compelling.

Sweet, spreadable garlic– I’m in love!

Sat, 05 Jan 2008 15:39:56 +1100

A little while ago a take-away roast chicken I bought came with a small container of the most intensely *garlic* dip I have ever tasted – I instantly fell in love!

I have now found where to by the “Garlic Dip” (if anyone knows the proper name and the nationality it comes from please let me know as I am sure that it isn’t *really* called “Garlic Dip”)… anyhow you can buy the “Mum’s Choice – Dips to make your belly dance” brand from Harris Farm.

The paste has a texture and consistency like Hommus (it's thick; not runny), and includes LOTS of raw garlic, oil, lemon juice and salt (amongst other things)…. be warned it is basically like eating LOTS of raw with a hint of sweetness similar to roasted garlic.

It’s great with roast meats, or generously spread onto sourdough bread with tomato and lashings of cracked pepper!

Jaffa tomatoes and slithering snake beans….

Sat, 05 Jan 2008 15:21:53 +1100

In an effort to find fresh in-season ingredients I headed off to the Warwick Farmers Markets today (they're on every Saturday 8am-1pm). It started to rain on the way there (never a good sign) but it managed to stop long enough for us to wonder around and remain fairly dry.

Although not very big (about 12 stalls), I was *very* pleasantly surprise at the quality/freshness of everything and even more surprised at the unique variety!

I picked up two things that I have never seen/tried before; grape tomatoes and snake beans…

-----|| Grape tomatoes… they are a brilliant red elongated tomato, about half the size of a normal cherry tomato (they almost look like Jaffa's… note how small they are against the 50 cent's in the photo). They have a noticeably *sweet* flavour and a truly AMAZING, ig you get the chance you should really try some.

Gorgeous Green Tomatoes…

Sat, 05 Jan 2008 14:50:47 +1100

One of my “goals” (and I use that word VERY loosely) for 2008 is to try and be more “seasonal” with my cooking by trying new recipes using ingredient that are “in season”.....

So, I was absolutely smitten’d yesterday when out of the blue a neighbour dropped off a bag a large green tomatoes (… I can only assume they did so because they didn’t know what to do with them).

My immediate thought was to make Chutney… but then I decide to try something else…. Fried Green Tomatoes!

There are plenty of ways to coat and fry your tomatoes; use bread crumbs, cracker crumbs, cornmeal (known in Australia as polenta), or flour. Some people dip them in beaten eggs before dredging, while some just dredge then fry….

Robot Salad Dressing

Tue, 01 Jan 2008 20:49:39 +1100

In May 2007, buildup Co., Ltd. unveiled the Tamanoi Vinegar Robot, the world’s first robot designed to make presentations about vinegar (yes "vinegar", the stuff you use to make salad dressings).

Relying on pre-programmed speech and gestures to communicate its knowledge of vinegar, the robot features a system of pneumatic servos that control 24 points of articulation in the upper half of its body. The 180 cm (nearly 6 ft), 100 kg (220 lb) machine has a mouth that moves in sync with its voice, as well as a fiber-reinforced plastic outer shell that is colored black — like Tamanoi’s black vinegar — with an iridescent coating that changes hue according to the viewing angle.

The robot’s first duties will be to entertain guests at Tamanoi’s “Cyber Trip” amusement theater located in the company’s new head office in Osaka. In addition to the robot, the theater will feature a 12-minute high-definition video on vinegar, also produced by buildup.

K’s All-time Favourite (Sharp/Zesty) Vinaigrette

Tue, 01 Jan 2008 10:18:55 +1100

5 Tblsp Olive Oil
10 Tblsp White Wine Vinegar
2 tsp Dijon Mustard
2 Garlic Cloves, diced
Juice of one lemon
A good grind of black cracked pepper

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NOTES:
- I don't like most vinaigrettes/salad dressings because they are too heavy/ oily, but this one reverses the portions of oil/vinegar, making it sharp and a perfect match for pretty match any salad, cold meat or fish.
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Gingerbread Men

Mon, 31 Dec 2007 16:31:43 +1100

Photo from Taste.com.au... despite my best intentions mine *never* look this pretty ;-)

Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (21/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust

To decorate: Ready-made royal icing (you can but it from most supermarkets) Smarties, lollies etc

Bread-sauce-flavoured Potato Gratin

Mon, 31 Dec 2007 15:58:44 +1100

2 cups whole milk
2 cups heavy cream
1 onion
2 cloves
1/2 tsp ground mace
3-4 bay leaves
1 Tblsp sea salt / 1/2 Tblsp table salt
1.8kg all purpose potatoes butter for greasing

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NOTES:
- Serves 6

- This is a new instant *favourite* for me and another which has become one of my "family recipes"; very easy to prepare/cook... rich, creamy five-star flavour!

One Pan Sage-n-Onion Chicken & Sausage

Sun, 30 Dec 2007 22:17:13 +1100

1 large onion or 2 small onions
125ml olive oil (not extra virgin)
2 tsp English mustard
1 Tblsp dried sage ground pepper
1 lemon
1 Tblsp Worcestershire sauce
10 thigh pieces, bone in and skin on
12 sausages (small italian)