Linden Font

Showing posts with label yeast. Show all posts
Showing posts with label yeast. Show all posts

Friday, 17 May 2013

Doughnuts with chocolate sauce


Doughnuts with chocolate sauce

There are two generations in this world. Those that remember life before the Simpsons, and those that cannot. I fall into the former category (just). I can remember the first episode screening in Australia. My Mum was being released from hospital from a long stay for a fairly decent back injury.

The drive home was excruciating. For us kids. Though I'm sure it wasn't fun for Mum either, slipped disk and all. I'm certain, to this day, that Dad was driving as slow as possible to avoid the possibility of another cartoon being worked into our viewing schedule. Losing battle if I ever saw one.

Thursday, 4 April 2013

Crumpets with honeyed butter and caramelised bananas

Crumpets with honeyed butter and caramelised bananas

Sorry for the radio silence, babes. Had a bit of a strange lurgy recently that's had me in a funk and off my feet. Sleep was the order of the day, and I succumbed. How good is your bed when you're under the weather? I climbed in at about 3pm yesterday and didn't get out until lunchtime today. Did the trick.

How I would have loved some crumpets when I woke from my slumber this morning. My tasty little crumpet of a friend, Andrew, helped me whip up these babies a week or so ago. We'd planned to whip them up and spend the rest of the morning in having a kiki, sipping tea and catching up on office goss.

Thursday, 28 March 2013

Hot Cross Buns

hot cross buns

My family has a peculiar tradition with hot cross buns. Sliced open, toasted and slathered with butter and vegemite. Fruity, salty, savoury, sweet. Not appealing to most tastes, but classic Easter food for the Bennetto clan. Poor ol' Matty, he's going to need a tastebud lobotomy once we tie the knot.

These buns are traditional, to a point. There's the dried fruit, mixed peel (yes, it's essential), spices and cross. The cross itself is where things get tricky. I know they're meant to be baked on, but I think a hint of extra sweetness can only serve to improve the situation. 'Specially when they're spread with a black, yeasty spread.

The cross is a quick mix of egg white, icing sugar and milk. So easy, but super runny. If you don't watch out, you'll have hot cross splodges and that ain't appropriate for Easter.