white choc mouse, meringues and passion

June 28, 2010

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

I am late with my post as I have been cash poor for the last month and was called in unexpectedly for overtime today. Post to come asap tomorrow with pics.


Fancy cakes

June 17, 2010

Here’s some fancy cakes and cupcakes I’ve made lately

Winnie the Pooh and friends

 

 

 

tigger was a bugger to make

little cuppy cakes

burnt butter caramel popcorn cupcakes


A winning pate

June 15, 2010

This months challange was to make both a pate and a bread to eat with it. I do like pate, which consists of spices and processed smooth meat and fat to keep it flavourful and moist. I’ve made bread at home before, and have suffered from not letting it rest for enough time. This time I thought I’d have the same problem, as winter cold was really retarding the dough activation. But I waited and waited and waited, delaying the eating of the pate for dinner for about 2 days!

Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

I made the liver pate, as I wanted to make a truer pate, rather than a torrine, however, not being able to find pork liver at several butchers, I sub’d chicken liver, making the ingredients very similar to the chicken terrine recipe given also.

The  pate had all the time in the world to rest and absorb in it’s cooking flavour, but in the end after a long rest to room temp and a spell in the fridge, the goodness jellified on the outside rather than being in the pate. It was delicious jelly though and went onto crackers and bread with the pate which was also dry, but could have done with a bit more moisture.

This made a hell of a lot and will need either freezing (don’t know if that’s ok for pate) or have to be an amazing treat for my dog, who loved the cooking smells.

And look how great the french stick turned out! So crisp and crunchy crusted on the outside from a bowl of steaming water in the heating oven. And cooked really well. Did go stale quick, but great with butter hot from the oven, and honey. Just the right amount of airy holes and a dense loaf.

Definately look forward to making the bread again, and the pate when I have assembled an army together to eat the portion it makes!

Oh and word to the wise, buy a food processor to avoid burning out your blender motor processing this lot 😦