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Monday, 22 April 2019
previous visit. We took our chips, corn jacks and potato cakes down to the beach. It was stodgy but piping hot, crisp and great comfort.
Louttit Bay Bakery
46B Mountjoy Parade, Lorne
(03) 5289 1207
Lorne Fish and Chips
42 Mountjoy Parade, Lorne
03 5289 1843
The Salty Dog Fish and Chippery
1/150 Mountjoy Parade, Lorne
(03) 5289 1300
Friday, 19 April 2019
Given that I made overnight sourdough bread often, I am surprised it has taken me until this year to make overnight no knead sourdough hot cross buns. Now there is no turning back. This post is quite a long one with lots of comments about what I did to help me (and you) to make these buns.
The first batch we tried had green crosses and were filled with grated apple, chopped hard toffee and grated apple. The green crosses were fun but I realised I preferred the white crosses. It was a shame as I had visions of dried blueberries with blue crosses.
Otherwise I was very proud of my buns. They were adapted from a previous sourdough hot cross bun recipe I made a couple of years ago. It seems I have been gradually simplifying my sourdough hot cross buns recipe until I just dump all the ingredients in and leave it overnight with no kneading. Honestly I think I was perhaps too tired this year to knead with life being so busy. I also was inspired by seeing Karen's no knead sourdough hot cross buns at Lavender and Lovage.
One of the changes I made was adding pumpkin. It did not make much difference to the taste but I think it made the buns much softer. I have made some suggestions in notes about other options if you don't have pumpkin. As I just mashed mine with a knife, there were a few small pieces of pumpkin visible. Sylvia hates pumpkin and was most displeased. Of course, if anyone was going to find a tiny speck of pumpkin it was her. Despite this she has managed to eat a few buns, mostly picking out the dried fruit.
I have also reduced the amount of glaze I was making. I used to make a lot in a saucepan and brush the crosses over and over, based on a recipe I found years ago. This year I reduce the glaze and then I burnt it in the saucepan. I have never done this before. So I made more quickly in the microwave which I find much easier. My mum says this is what she does too.
You might notice that I made this third batch of buns on a large baking tray so they had a better shape and I could make 16 rather than 15. The main problem I had with this was the when I went to turn the tray around halfway through baking, the last row of buns stuck to the back of the oven tray so I had to prise them off and get them back on the tray before turning.
The top two photos show that the buns don't rise much from when I shape them to when they have sat for about 2 hours. The main rise where they get lots of air in them is overnight (as you can see in the step by step collage higher up). But it does seem to help them to sit before going in the oven.
The middle photos are to show that my cross mixture is quite thick and not so smooth. I use a silicone piping bag and a tip that is perhaps 0.5cm wide. My crosses are pretty plain but work well between the bun and the glaze. I suspect they are what one of the journalists in the age called wallpaper paste crosses. But we love them a little thick and fight over the crosses. In fact I have found one or two buns with the cross eaten off it by Sylvia because it is the best bit.
And the bottom two photos show that when the buns come out of the oven they can look a little dusty with flour but once they are brushed the flour dissolves and is no longer visible.
Five fun online articles about hot cross buns:
The history of the hot cross bun - Gourmet Traveller
History going back to pagans, monks and Queen Elizabeth I. I like the idea the hot cross buns would protect the house from bad spirits
10 crazy ways to eat hot cross buns 2019 - Biffens Kitchen
We have all heard of hot cross buns in bread and butter pudding and french toast but who ever heard of it in treacle tart or with beetroot and feta. Wow!
How to eat hot cross buns - The Guardian
A comprehensive article on different styles of eating HCBs. I say no to marmite (or vegemite in Australia's case) but yes to a slice on cheese on the HCB. I am surprised that they only give toasting or microwaving as reheating options. Since I have been little I have had HCBs reaheated in the oven.
Hot cross buns get political at Ballarat Station - Power 103.1 FM
Clever union slogan on the napkins served with hot cross buns: "Liberal wage cuts make us hot and bothered". Yes there is a federal election campaign in Australia right now and even hot cross buns are fair game!
Can eating hot cross buns put you over the drink driving limit? Criminal Defence Lawyers
Don't worry the police say there is little concern that hot cross buns will give you a drink driving conviction but this also means they wont take "I've just eaten a hot cross bun" as an excuse for a high blood alcohol test reading!
Ten fun variations on Hot Cross Buns on the internet:
No knead sourdough hot cross buns - Lavender and Lovage
Vegan chai hot cross buns - Seitan is my Motor
Hot cross pancakes - Tin and Thyme
Nutella swirl hot cross buns - Not Quite Nigella
Miffy hot cross buns - I am a Food Blog
Sultana, lemon and thyme hot cross buns - Only Crumbs Remain
Hot cross bun loaf - Bit of the Good Stuff
Orange blossom banana hot cross buns - Cardamom and Tea
Hot cross buns with marmalade glaze - Kitchen Sanctuary
Vanilla glazed choc chunk hot cross buns - Laws of the Kitchen
You can also read more of my Easter recipes.
Overnight sourdough hot cross buns
An original Green Gourmet Giraffe recipe
1 cup pumpkin puree (approx 325g unpeeled chunk of pumpkin)*
250g ripe starter (100% hydration)
3/4 cup soy milk, room temperature
1/2 cup aquafaba*
100g vegan margarine, room temperature
200g dried fruit
2 tbsp brown sugar
2 tsp salt
2 tsp mixed spice
1 tsp cinnamon
1 tsp dried ginger
550g white bread flour
1 cup water
1 cup flour (or a little more)
2 tsp water
1 tbsp caster sugar
good shake of mixed spice
Peel and dice pumpkin. Microwave in a covered container until soft (about 4-6 minutes) and
roughly mash with a fork.
While the pumpkin cooks, measure out the starter (mine is best when it is rising and had lots of little bubbles and smells lovely and is still a bit thick in texture) and stir in the margarine.
Once pumpkin is cooked and still hot, stir in milk and aquafaba from the fridge and the mixture should be room temperature and ready to stir in. (If not room temperature, cool or warm as needed.)
Add remaining ingredients and stir well. Leave for 30 minutes. Knead in the bowl for 15 seconds. It will be very soft still but you should be able to knead it and wipe most of the mixture off your hands. Cover well with clingwrap or beeswax and leave overnight - about 8-10 hours until well risen.
When dough is risen, scrape out onto a well floured surface. Cut into 15-16 pieces (depending on the size of your tin - 15 in a rectangle and 16 in a square tin). I use a plastic cutter but a large sharp knife will do - and might need some flouring. The dough will probably need some flour to make it easier o handle it.
Gently roll each piece into a ball. Do this by putting the corners as tightly as possible around the bun (without squishing the bun) so the floured bottom of the bun is like a little blanket around the bun. Toss in flour as though it is very fragile just using finger tips so it is not sticky. Then use your hands to shape into a smooth ball.
Line a large dish with baking paper (or grease) and arrange balls in it quite close to each other so they are just touching but not really snug against each other. You can do this on a baking tray or in a roasting dish (about 13 x 9 inches). Cover buns with beeswax or clingfilm and leave to rise for 30 to 2 hours. Heat oven to 220 C while buns rise (or 30 minutes before you are ready to put in the oven).
Mix flour and water together to make the mixture for the crosses once buns ready for oven. It should be thick enough to be almost stretchy and drop off the spoon in soft clumps. Pipe crosses onto the buns. Bake for 25-35 minutes or until golden brown and sounding hollow when tapped.
Five minutes before buns come out of oven or just as they come out, mix glaze ingredients together and microwave for about 1.30 minutes on high. Remove buns from oven. Transfer to a wire rack. I have found it this easier if the baking paper has some overhang so you can use it to pick the buns up (even easier with another person who can pick up the other two corners to help you lift it).
Brush buns with prepared glaze and see if you can wait for them to cool before you sample one. They are good for 2 to 3 days or can be frozen. I reheat my buns from room temperature for 10-12 minutes at 180 C.
- This is not a quick recipe to put together. It has taken me about 30 minutes to get the pumpkin cooked and organise all the ingredients for the dough. Additionally there is shaping the dough, doing the crosses and glazing.
- You could substitute all sorts of things for the pumpkin: tinned pumpkin puree, mashed potato, fruit puree, grated apple, mashed banana, applesauce, fruit mince etc. It should be something to keep the dough moist.
- If you don't have aquafaba (water drained off a tin of chickpeas) then use more milk or some water.
- These buns are vegan but you could easily use an egg instead of 1/4 cup of aquafaba and make up the difference in milk and use butter instead of margarine.
- You could use your own spice preference - nutmeg, cloves or cardamon could all be in here, though not too much of any. If you don't have mixed spice, pumpkin pie spice or your favourite spice mix could be substituted.
- Use your own preference for dried fruit: apricot, apples, cranberries, figs etc. Or use choc chips or jersey caramels if that is your thing!
- The dough is really sticky and it seems it might be too sticky but it does become more cohesive after the overnight rise. And it is the high ratio of liquid to flour that makes these so soft. If the dough is too sticky, use a bit of flour to handle it.
- This recipe can be quite flexible with timing and the rising dough and rising buns can wait til you are ready.
- Don't worry if the cross mixture seems a little lumpy. as long as you give it a good stir it should be fine.
- Don't worry if the buns seem a little floury when they go in the oven and when they come out. Once brushed with glaze the flouriness will go.
- The glaze should be just enough to brush all the buns once.
On the Stereo:
The very best of Marianne Faithful
Wednesday, 17 April 2019
More easy chickpea curries on Green Gourmet Giraffe:
Chickpea, peach and pumpkin curry (gf, v)
Chickpea and potato curry with mango chutney (gf, v)
Chickpea tofu and pea curry (gf, v)
Kitchen sink vegie curry (gf, v)
Spinach and chickpea curry (gf, v)
Chickpea, potato and cauliflower curry
Adapted from Woolworths Fresh magazine, April 2019
2 tbsp rice bran oil (or other neutral oil)
1 tbsp mustard seeds
1 tbsp cumin seeds
1 tsp turmeric
1 tsp curry powder
1 onion, chopped
3-4 cloves garlic, crushed
3-4 medium potatoes, diced
1/2 cauliflower, broken into florets
1 x 400g tin diced tomatoes
2 cups water
1 tsp stock powder
2 tbsp tomato paste
2 x 400g tins chickpeas, drained and rinsed
parsley or coriander and rice to serve, optional
Heat oil over medium heat and fry mustard seeds and cumin seeds for about 2 minutes or until they start popping. Stir turmeric and curry powder in for a minute. Add onion and garlic. Cook for about 4 minutes and add potato, stirring frequently for another 2 minutes. Stir in cauliflower to coat with spices. Then add tomatoes, water, stock powder, tomato paste and chickpeas. Bring to the boil and simmer covered for 15-20 minutes until potatoes are soft. Serve with rice and chopped parsley or coriander if desired.
On the Stereo:
When we all fall asleep where do we go: Billy Eilish
Sunday, 14 April 2019
More fruity breakfasts at Green Gourmet Giraffe:
Baked figs on toast
Baked porridge with raspberry and apple (v)
Blueberry, banana and oat smoothie
Breakfast smoothie bowl (gf,v)
Cranachan-style breakfast parfait
French toast served with baked rhubarb, strawberries and banana (v)
Strawberry, plum and orange juice
juice of 1 orange
1 black plum, diced
4-5 strawberries, diced
1 very generous handful ice
Blend (preferably in a high powered blender) until smooth. Drink immediately.
On the Stereo:
If you're feeling sinister: Belle and Sebastian
Wednesday, 10 April 2019
Sylvia's party as it was a small gathering and I didn't want lots of of leftover with fizzy drinks in it. (And I didn't even consider ice cream that was in the recipe we adapted because ice cream is something you put in a individual drink but not in one that will sit around with ice cream melting in it!) I think we might have made up more than one lot. Sylvia insisted on red lemonade. I would have preferred ginger beer in the mix instead. It is interesting in the above picture that the raspberries float and the tinned pineapple sinks.
grubs for dessert. There was cheezels and pav and Sylvia bought some lamingtons from the supermarket to make a lamington man. And everyone enjoyed the punch.
More non-alcoholic party drinks on Green Gourmet Giraffe:
Blackberry limeade (gf, v)
Delia's festive punch (gf, v)
Lemonade (gf, v)
Purple passionate pine pom juice (gf, v)
Raspberry punch (gf, v)
Adapted from Natasha's Kitchen
500ml raspberry lemonade
500ml soda water
250ml pineapple juice
250ml tropical juice
juice of 1/2 a lime
tinned pineapple chunks
Mix all punch ingredients together in a jug not long before ready to serve. Serve with raspberries, mint leaves, pineapple and ice cubes.
On the Stereo:
Bande à part - Nouvelle Vague
Saturday, 6 April 2019
rice paper rolls. It had been so long since I had made them that it took quite a few til I hit my stride. It was a messy and fun thing to do. My mum came to help which made the party much easier.
Cartoon Network). It was a good ice breaker because they all had their personalities to discuss. Sylvia and one friend were the solitary, stoic and clever Ice Bear whereas the third kid was the easy going outgoing Grizz. Sylvia had wanted a cake decoration party. They started by making some tick tock teacups. We had heaps of buttercream icing so it was useful here.
I looked into Sylvia doing a cupcake decoration course but they were so pricey that we decided to do it at home which was pretty easy. After all, part of these courses are just having the chance to experiment. It was very interesting watching the three girls at work and their different approaches.
To celebrate 10 years of Sylvia's birthdays, I have made a collage of her previous 9 birthday party cakes. I wonder what sort of cakes and celebrations the next 10 years will bring!
Baby Pram, Dinosaur Farm, Georgie Pig's dinosaur
Middle: Pirate Treasure Chest, Toadstool House, Frozen Castle
Bottom: Minion, Hedgehog, Cat cupcakes
How to make We Bare Bears Cupcakes
1 dozen of vanilla cupcakes (or cupcake of your desire)
Buttercream (see below recipe)
Mini oreos (or other small dark round cookies or chocolates)
Mentos mints (or other small white round mints or candy)
Dairy milk melts
Edible black pen
Icing sugar (confectionery sugar)
Wooden boards (not smelling of onions)
Small rolling pins
Round cutter (for faces)
Spreaders for buttercream
To decorate cupcakes:
1. Firstly check you have a round cutter that will cut a circle about the size of the cupcake top as you will want to cover it. If you don't have a scone cutter or cookie cutter, you can use a well dusted (with icing sugar) glass or cup of the right size.
2. Take a small blob of white fondant and keep the rest of fondant in an airtight container. Roll out the blob on a wooden chopping board with a rolling pin, keeping both board and rolling pin lightly dusted with flour. The fondant can stick: to avoid this, pick it up and turn over regularly while rolling out. The fondant should be about 2-3mm thick. While it is important to use the icing sugar to stop the fondant sticking, it is also better not to have lots of icing over the fondant, esp the brown one.
3. Spread buttercream in a thin layer on a cupcake. If required, neaten buttercream around the edges so it isn't ragged. Cut a circle of fondant and place over the buttercream on the cupcake. Smooth it down with your hands.
4. To make Ice Bear: Use buttercream to stick on white mentos as ears. They should be sticking out of the circle of the face slightly. Use buttercream to stick on candy eyes almost halfway down the circle and have them fairly close together (about 0.5cm apart) With a black edible marker draw on a nose about the shape but smaller than a jelly bean and a wry smile (or do your own style of nose and mouth).
5. To make Panda: Repeat steps 2 and 3. As for step 4 but use half a mini oreo with no icing for ears and half a mini oreo with icing for eyes.
6. To make Grizz. Using brown rather than white icing, repeat steps 2 and 3. As for step 4 but use milk chocolate melts for ears.
125g icing sugar (confectionery sugar)
dribble of milk
Beat butter 3-5 minutes until pale and creamy. Gradually add icing sugar until it is absorbed by butter. If it is creamy, you can stop here. However mine was little pellets of sweet butter and needed me to beat in a drizzle of milk at a time until it just turned creamy but still was able to hold its shape.
On the Stereo:
Songs from the South: Paul Kelly's Greatest Hits
Monday, 1 April 2019
tattie scones for the lunch where they had to take some traditional food. It was a rushed morning but she was pretty happy with her lunch that day.
Little Shop collectables last year but Sylvia has enjoyed collecting and swapping. I think Coles has been appealing to parents by focusing on fruit and veg this time. Interestingly Woolworths yet again managed to have some giveaways that are a lot less plastic focused than Coles but not quite as popular.
St Patricks Day Irish Folk Festival, I bought home goodies from the fete and apples from my mum's tree. The apples were superb. And the plum chutney and peppermint slice did very well for lunches.
Actually I felt like I needed a bit of comfort food this morning when I got to work and discovered that I was the only person left of my team of 4 people, with everyone else either ended their contract or on extended leave. Luckily I have a good group of people around me who are not in my team but are very supportive. Though I did think it ironic I baked a cake from morning tea at work this morning and then bought packets of biscuits for home. Life is a bit odd like that lately. Hopefully it will calm down over April.
I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event, that was started by Celia of Fig Jam and Lime Cordial, If you would like to join in, send your post to Sherry by 13th of the month. Or just head over to her blog to peek into more kitchens.