Bread uses/-/Twisted Parmesan herb loaf.

I do not think there is staple more misunderstood, more hated on than the humble loaf of bread. For some people the phase ”the best thing since slice bread” is a blunt contradiction and should be cast away, along with a baguette. Paleo movement being so hot right now, I fear I will soon become the minority who can NEVER live without carbohydrates. However please note bread haters, not all bread is created equal. Sure some are the bread which represent a dessert more than a common staple but please do not forget your sprouting or sourdough breads.



More importantly demonising a particular food for health reason means that the rest of us are affected. I cannot tell you the number of time I have been at the bread counter and people have commented on the “unhealthiness” of bread, while I am buying it. Look I respect if you do not want to eat bread, more carbs for me; but DO NOT push with your food view on me. Maybe I get these comments because I go buy bread in area where a paleo club is set up? (NOTE: To all the polite paleos and bread avoiders, I am sorry that these people in Australia exist. Shame to the minority who give the rest of you a bad look)



The simple bread is never fully acknowledged for it greatness. We have reduced it worth so much that it can be simply thrown like rock or shoe.

I am outraged that ANOTHER (yes this has happened before) sandwich has been sacrificed again to portray a view point at an Australian Government figure. What ever happen to simply saying, “We do not like you or your policies”?

I guess when we are passionate about something we go back to our most primal instincts of throwing whatever is closest to us. Although, if I were to throw a sandwich at someone I might as well make it count something pointy and hard like a rustic baguette or something.


I do not think I will be throwing bread at anyone soon (unless throwing a bagel in mouth before I run of to University counts). Today I bring you savoury loaf bread. After a few sweet posts I feel the need to indulge my habit of bread and cheese in one. This loaf is modelled after those twists loafs you often see using cinnamon sugar or cocoa. I adore the look of those and the swirls mean the flavour is not only pretty to look at but the contrast of big pockets of flavour make the loaf an exciting thing to eat . I am not deviating too far from upper soft of cheese and herb buns you see in the supermarket, I used to love these as a kid. I would so often eat the inside them save the crust to last with the burnt cheese.



How do you eat bread? The crust or insides first? Are you tearier or a biter?



This simple half white spelt loaf with a ribbon of extra virgin olive oil, grated parmesan cheese and mixed herbs. I am a good fan of different flours, and I have particularly fallen for spelt. The big holes of crusted cheese mean that experience of saving the crusty bits to last can be experienced throughout the bread. I know most of think bread is hard but really like most things it just takes experience to learn what works. Be adventurous this week in the kitchen and cook up loaf, any loaf to celebrate the wonder of bread!





Twisted Parmesan herb loaf.
A standard 24 by 13 loaf tin



7g yeast

20g malt sugar

330g warm water

25g milk powder

400g white spelt bread flour

100g white bread flour

5g salt

40g olive oil

100-150g Parmesan cheese grated plus 30g set aside for topping

2tsp mixed dried herbs (any kind will do, I use a mix of oregano and basil here)

40g extra virgin olive oil

Corse black pepper for topping

Egg wash of one egg plus 15ml water.



Activate yeast in the mixture of warm water and sugar. Allow to sit for 20 minutes or until foamy.

Place flours,  salt, oil, milk powder in large bowl. Stir to combine

Pour in yeast mixture and knead on a well-floured surface. The mixture will be wetter than normal dough, but knead for about 30-40mintues by hand. Knead until it has the ability to hold itself up into a round shape.

Grease a large bowl and the ball of dough and cover. Allow to proof for 2 hours.

Pre heat oven to 200C. Grease, line and flour your loaf pans. I used a small Asian loaf pan so I had to make two, but the standard 1 pound loaf tin will deal with this amount dough nicely.

Punch down dough once doubled. Roll out dough into a rough rectangle, brush on olive oil and sprinkle your cheese and herbs.

Be firm when you roll up the loaf like a Swiss roll. Cut the log length ways to revel the stripped cheese insides.

Carefully braid the two halve together, while twisting it in the opposite direction you are braiding. So if you going left side first, turn the braid right and vice versa. Once braided, tuck the ends in.

Place in the prepared tin.

Brush with egg wash and sprinkle your cheese and black pepper on top. Proof again for 1 hour, covered with cling wrap.

Once it has doubled, Take off cling and bake in the preheated oven for 35 minutes.

Once bake, cool for 5 minutes and turn out on to cooling rack.

On first glance/-/ Vegan Wagon Wheels

I am going to rant here about a topic I feel needs to be addressed: Plastic surgery

Plastic surgery has come up a lot in our media. For years, decades even, the press has been churning out stories of the latest celebrity “supposed” work. Gossip magazines plastered their covers with unflattering pictures of celebrities’ insinuating that they have new work done for a relationship or work. Plastic surgery magazines say it has psychological benefits, then rebutted by the latest horror story from the newspaper of someone dying because of it. It is a bit confusing on where society places plastic surgery. 



The magazines tend to “Shame” those who get this kind of work done. The notion of enhancing you physical appearance is deemed to be selfish and vain; you are afraid of death and aging or your just a superficial person. We have all seen those horrendous shots of bumpy lips, buts on the forehead and the piece of white tape over the nose. The more unflattering the picture the more sales the magazines has.




The association between corrupting the ‘natural” body with “unnatural substances” is the main issue I think people have. We all want something which is closer to nature or from the original source; how many times have you heard guys say “I want a girl who is natural”. I am going to the unpopular opinion on this and run to the defence of surgery goers.



We tend to forget that cosmetic surgery is not just for enhancing looks. On the other side there are the medically lifesaving surgeries and can restore a persons’ sense of humanity. Is Angelina Jolie any less attractive because she had breast surgery after removing her high risk of cancer? The woman who had half her face ripped to shreds not deserves a chance to feel normal with a face transplant? Even jaw realignment can save someone from unbearable pain.



You should never feel shame when you make a choice as long it comes from the heart and it should apply to cosmetic surgery too. Maybe appearances should not matter as much but that is hopeful thinking. Anyone else feel this way? Or am just too liberal for the labour world.



On the topic of appearances; yes these cookies may not be the most attractive things in the world but I am proud of them. Do you know why? This is my first time at making a full vegan cookie; not just any cookie a wagon wheel. Traditionally it would have been impossible to have one of these marshmallow, jammy cookies with out eggs. However I decide to bring out inner scientist and give a vegan marshmallow recipe a go. I took advice from Serious Eats, on their extensive topic on how to make marshmallows. The base of agar agar is a simple solution to the issue and for me taste better than normal ones! Most people do not like the soy taste but I prefer it as it reduces the clawing sweetness I find with store bought or home-made marshmallows.

The base is an Toasted almond shortbread (made with Nuttlex-vegan alternative to butter).

Then sandwiched with a coat of vegan, unset marshmallow fluff and strawberry jam.

After coated in a thick dark chocolate coat (make sure your chocolate is safe for vegan consumption).

I am going to link directly to the serious eat article because I did not change anything in the recipe and I feel they deserve the full acknowledgement. I will post my almond vegan short bread because it is one I use to make tart bases as well. The almond meal is toasted which makes up for the flavour lost when using a butter alternative. Whether you are a herbivore, carnivore, omnivore or omnomnomivore ( I love this T SHIRT), try a vegan cookie because you can never have too many!

NOTE: On another unrelated event, I am on twitter now after many years. Come and follow me by clicking the side bar (^_^). Now you can probe and observe the mind of the Moonblushbaker and my kitchen ideas!






Vegan Wagon wheels
Makes 25 sandwiches




NOTE:you will only need a small amount of the marshmallow fluff, but you can pour this into a tray lined with baking appear and leave to set. This means you have real vegan marshmallows.

Toasted almond meal short bread

200g plain flour

100g toasted almond meal

180g vegan nuttlex original, cold

80g raw caster sugar

1tsp soy milk

1tsp vanilla extract




Combine flour, sugar and almond meal in a large bowl. Cut in the Nuttlex with a knife or your fingers until it looks like damp sand.

Add your soy milk and vanilla. Mix until it forms a smooth ball. Wrap up in cling and fridge for 30 minutes.

Pre heat oven to 160C

On a floured surface, roll out your dough to 3mm thick. Using a 7 cm cutter, cut out your shapes and place them a lined baking tray.

Bake in oven for 20 minutes or until edges are lightly golden. Cool on tray.




Make your marshmallow

Please direct your attention to Serious eats recipe for vegan marshmallows because Kumiko Mitarai deserves all the praise. You will stop at step 7 to make the marshmallow spread for the cookies.




Melted chocolate mix

350g dark chocolate ( the brand I used here is Whittikers)

1tsp rice bran oil.

Melt your chocolate and oil in a bowl over simmering water until melted. leave to cool.




Assembly

Line two trays with baking paper and top with a cooking cookie rack.

Take two of your cooked biscuits and spread one half with Strawberry jam and one with the marshmallow fluff. Allow the marshmallow to set for 10 minutes before sandwiching together. Leave to cool completely, about a further 20 minutes where the marshmallow has harden.

Dip your cookies in the melted chocolate mix and leave to harden and cool on prepared racks. Repeat until all are done.

Moon lit bakes /-/Donut / Dough nut and coffee pudding for one

I wish I could some identify with others around my age. I am 21 but the idea of sitting at home, baking a cake on Friday night has to be the best way of spending an evening. Not even during my rebellious teenage years did I fancy the high life of running the streets at midnight and drinking till I could not remember where I was the next morning. This has become more attractive due to the cold weather change in Australia. While it might not be as cold as the winter in the states, the wind coming up from the south pole is sending chills down my spine. This is coming from someone who HATES! the heat with a passion. I still go through at least a tub (or two) of ice cream a week; thank goodness for raging metabolism right?



Growing up, I was always considered mature for my age; often being mistaken for one of the older kids (not always a bad thing sometimes). Is it because I am ageing faster than I should? No, can not be that I still watch re-runs of Winnie the pooh for fun. Maybe I have been around my parents for too long and their habits have rubbed off on me? Eh… I would rather stay at home even if I knew the reason why.



This reluctance to go out at night probably has something to do with my habit of cooking and baking a majority of my baked good after dark (Yep explaining why I called my blog the moon blush baker). My neighbours most likely think my family is weird or a secret process factory because I have been known to bake bread at 11 pm at night (yes that is pm before the next day). The waft of freshly baked cookie, bread and cake come from my house at 12am at night; I am sorry to all the people trying to sleep while I do this! I cannot control were the aroma goes.



However baking t night does have it benefits. Case and point: Left over Donuts and cold coffee. You are thinking right now that I have gone bonkers. Trust me, I have not. These are the secret to the best night snack/ early breakfast you can have when you are craving the sweet stuff. I hear majority of the students in the states are going through exams (best of luck to you guys too!); but this is the result of late nigh study fatigue and my unbroken focus on desserts.



We all know coffee and donuts are great for the breakfast; the special meals when you either say screw it or too tired to care about the nutrition content. This is a twist on the bread and butter puddings which I love so much (IT has bread in the name; how can I resist?) By using stale-ish donuts and combining cold coffee with eggs and milk; you have instant meal for that night or breakfast the next morning in one bowl! The re baking the butter, cinnamon sugar coated donuts again is bring new life in left overs. Sure you can have it like that but a swig of cream, rum or chocolate makes it YOUR pudding.








I only made the recipe for one big, stressed student portion but will feed two content adults. This can be bake right away or left over night, either way it is a delicious meal for one.



Donut / Dough nut and coffee pudding



2-3 cinnamon coated donuts. Cut into 1.5cm pieces. This depends in how big you donuts are but for my 15cm by 6cm pan I used 2.

100ml of strong espresso (or make up 2tsp of coffee in 100ml of hot water)

200ml milk

50g caster sugar

1 egg

1 egg yolk

15g vanilla malted milk

raw sugar

Optional: 30ml of rum, whisky, cake flavour or coffee flavoured vodka.

Extras: cream, cocoa, nuts, chocolate coffee beans, fruit or chocolate chips.



Pre heat oven to 160C. Butter your oven safe dish of choice.

Place you cut up donuts in the dish.

Whisk in a small bowl your egg, egg yolk, sugar and malted milk. Mix your coffee and milk (and optional extra) together in a jug.

Pour the milk coffee mix into the egg mix while whisking until combined.

Slowly pour the custard on to the donuts in the dish. You may have to wait a bit so the milk mix does not spill over. Leave for 10 minutes to soak.

Sprinkle with coffee sugar or raw sugar.

Bake in your oven for 15 -20 minutes. It should be wobbly in the middle; this is to prevent it over cooking.

Cool for 5 minutes to prevent mouth injury. Serve with your choice of extras. You can so whatever you feel like it is your personal pudding!



NOTE: Once this is baked and cooled, it makes for a fantastic cold pudding with ice cream.

Comfort conundrum-/Brown butter chocolate chip cookie buns

Food is so often synonymous with emotions in our culture. That is all well and good (believe me I find comfort in eating massive amounts of bread or in the cup of brewed strong coffee); however I am bit perplexed at the negative synonyms that come with eating. Isn’t it self-defeating to know that you have to have guilt with a cookie, even though it brings you comfort? I believe this is very harmful to the soul and mind.



Sure media has something to do with it. Think about all the ads you have seen for chocolate. It is almost always a woman, she is often framed as have “sensuous” relationship with chocolate she about to eat and most counter-productive feature is that chocolate is framed as being “wicked” or “secretive”. Also, I am not even going into the ice cream ads because they alluding to mature content….



I think Poland talked about this in his book, where Americans associated chocolate cake with guilt and French people associated with celebration? This shows the importance of culture in the emotional regulation. I am not going to pretend that I am this strong force against culture and so confident in myself that I can voice these views. In reality I am not. I have struggled with this emotion/ food dynamic for most of my adult/teenage life; I think is impossible not to with all the focus on image and eating. Even today the creator of a dessert, bread/carb loaded food blog; I still feel the sting of guilt that I am not running with the healthy, vegan, paleo, low fat whatever crowd.



Now I am not bashing the healthy eating crowd because I do understand for moral or health reasons you need to go on these special diets to maintain sanity and good health. However I am a bit mad when any form of media portrays the notion that some food is going to kill you and some food is going to make you superman. Also when people tell you in supermarket how the hell can you that (insert food) and stay so skinny/not feel guilt/healthy? Sorry but when did my shopping basket become your business?

First world problems…



On a serious note, whatever happened to the balance ying and yang? Take the good with the bad? Does society need to place everything in a category so we can have some sense of control in our lives like Cher’s makeovers in clueless? I am going to leave you with thought next time you read a food blog, health article or food ad; question the media it is not always right.



These are Japanese inspired sweet bread rolls. I have a thing for Japanese food because it is, as childish as this sounds, so bloody cute! I cannot stand it sometimes. I particularly like Japanese culture because they embrace bread with open arms have such creative creations. For example: Ever had to decide between eating a snack before lunch then making a dent in your appetite or waiting for lunch to come and being ravenous ? What about if you could have a cookie and your bread in one? This is the answer! Cookie bread buns! Brown butter chocolate chip of course!



This brown butter chocolate version is food hack because it traditionally vanilla crust with caster sugar. However while it lacks tradition it still maintains the qualities of good cookie pan; soft as cotton white bread, a sweeten dough perfectly coated in crispy shell. This makes each mouthful a bit of carbo-loaded heaven served as a main or snack you cannot go wrong. This relatively simple to make, the dough is straight mix up dough and the cookie crust uses the creaming method. Also the both sets of dough can be refrigerated until you want to use them; just given them a bit longer to rise because of the cold environment.



NOTE!!: I have been featured on "The answer is cake" for my banana toffee cheese cake. Check it out here! So exciting ^_^

Brown butter chocolate chip cookie buns

Inspired and adapted from Melon pan by Happy Home baking



Bread Dough:

280g bread flour

6g instant yeast

36g caster sugar

5g salt

20g malted milk powder

220g warm full fat milk

45g unsalted butter, soft in 1cm cubes



cookie layer
100g unsalted soft butter

100g pure icing sugar

1 egg

20ml vanilla extract

4g baking powder

80g plain flour

50g corn starch

30g dark eating chocolate chopped finely



Make dough



Place all the ingredients for dough but the butter in large bowl. Mix until forms a rough ball.

Turn out on to an oiled surface and knead for 5 minutes to develop gluten.

After slowly knead in cubes of butter for 20 minutes. Do not worry if it is sticky and messy the bread will absorb the butter. Knead until it is smooth and shiny.

Oil the dough ball and bowl. Cover with cling film and leave for 1-2 hours or until doubled in size.


Make the cookie layer

In small pan, melt butter on low flame until it changes to golden brown and smell nutty. DO NOT LEAVE IT! Watch it like hawk for 5 minutes or so. Pour into a small bowl and fridge till firm.

Once firm cream sugar and butter together until pale golden in colour. Add egg then beat again till fluffy.

Fold in the Flour, starch and baking powder. After fold in chocolate. It should become a firm dough ball. Wrap with cling and chill for 20mintues. Roll the dough out into 40g balls.

With each ball roll, out into a circle shape between cling film. Chill until use.
Punch out the bread dough and divide into 12 portion, about 45g each. Allow to rest uncovered for 5 minutes.

Preheat oven to 180C and line two baking trays with baking paper.

Remove chilled pastry dough from the fridge.

Roll the bread dough again into rounds again. Remove the top layer of the cling wrap and place the bread dough onto the pastry dough. With the bottom layer of the cling wrap still intact, wrap the pastry dough around the bread dough. Carefully remove the bottom layer of the cling wrap, at the same time, smoothing the edges of the pastry dough.

NOTE FROM HHB: DO NOT cover the Entire bread dough with the pastry dough. Leave the bottom 2 ~ 3 cm uncovered. The dough needs the space to expand, otherwise the pastry dough will burst and the resulting appearance will not be very pleasing.

Bake in pre-heated oven at 180C bake for 15minutes.

Transgression progression /-/ Roasted honey macadamia nut butter

As we all know what is considered social norms have evolved great from our prehistoric, pre enlightenment times. It is funny how it used to be unacceptable for a woman to go out without a male escort or the amount of emphasis on dress codes in normal everyday life. I think I remember seeing an example.



I am not sure if anyone can relate to this but where dress or skirt lengths were measured, so they would not be too short or something in schools? For the blokes out there can you imagine having to wear a different hat everyday depending on where you were on the social scale?

These moments I thank my stars that I live in the 21st century.

However many of you might think I am prudish when it comes to music culture. I am not sure about you but has the recent trend in music and music videos is to be as risqué as possible? To be as borderline M or R rated in your music video or lyrics? Sure it is not the 90s any more when skimpy was considered Brittany spears was in her high school but someone out there has to be alarmed at the recently developments.



Yes music and video has been away to mediate social change; I am thinking Madonna and her cone bra. We all remember the break up song that used more swear language than Gordon Ramsay at rush hour.

Even the Lady Gaga video was too much for some; I think religious groups had a fit over this. However I think I found the ultimate example a few days ago.

This is my response to watching and ultimately wanting those 3 minutes of my life back) the New PSY video youtube. I have never seen a music video or song allude to more adult themes and display such brass actions in my life! Call me prude or shrew but I am slight uneasy that this was allowed to play in full on television as well during morning peak hour time slots. I am way too uncomfortable during the noodle eating scene in the video. I know it just for fun but what happen to fun that was not demeaning or involved disgracing yourself?



None the less, pushing the boundaries are all about discovery. I think I have discovered the adulterated version of our beloved peanut butter. In Australia we have the prized nut, the but that rules all all others because of its overt butter richness and creamy mouth feel. I am talking about the macadamia nut. Yes, it is expensive but your worth it.

Now salty nut butter is great but sweet and salty is better. The caramelised honey macadamia nuts are roasted sprinkle with pink sea salt. After blending  intoto a paste; poured into your favourite jar or eaten straight out the blender ( do not worry we all do it).If you think cookie butter is good, this has to be on par. Rich and buttery, sweet but still got a bit of bite and best of all it is made from one ingredient!



This can be used in the same way peanut butter; so just think of the possibilities! Nut based Cookies, cake and pie could all use a shake up and this is way to do it. If you want to make it more dessert like, you can add melted cocoa butter or mini white chocolate chips. This creates a melting white chocolate swirl when spread on to hot bread or placed into oatmeal.

I really think you should at least try this once in yourself because you will not regret it. One set of ingredients, one blender and you have jar of solace. Really, what more can a girl ask for?









Roasted honey macadamia nut butter



Makes approx. 600g of butter



500g raw macadamia nuts

90g honey (EDIT: if vegan use rice syrup or malt syrup)

50g brown sugar

1tsp course pink sea salt



Optional: white chocolate chips or cocoa butter nibs.



In a sauce pan warm up you honey and sugar mix.

Preheat the oven to 170C. Line a baking tray with foil.

Place your nuts on this tray and bake for 10 minutes or until lightly toasted.

Pour honey sugar mix on to roasted nuts and stir to coat.

Return to oven and stir ever 5 minutes to prevent burning.

Do this for 20 minutes. Once out of oven sprinkle on salt and allow to cool.

Once cooled, put in food processor and blend until smooth. This took me about 20 minutes. Scrape down the sides if needed.

Optional: once smooth place in your cocoa butter nibs or white chocolate chips. Stir in.

Pour in your jar of choice.

Linking to What's Cookin Wednesday. with Buns in my oven

Pronunciation problems/-/ Triple white chocolate tart

I get embarrassed sometimes when I have speak to strangers(or people in general). I admit a majority of it in the past was due to my shyness; as a child I was the one who would hold on to my parents leg and bury my face into their leg whenever I had the chance. Thankfully growing up has provided me with enough confidence to at least not run away and hide when I have to meet new people.



However my problem now is not my shyness but my pronunciation of the English language. Yep the old tomato debate; and everything that comes along with it (e.g. spelling/grammar). I have the worse time when it comes to pronouncing words for the first time. This is particular embarrassing when I have to go shopping.



You might ask why shopping would cause me problems rather than a normal conversation. Over the years I have developed my skills in the kitchen and my knowledge about cuisines; this means I can bake and cook more variety for my family and friends. This has directly affected the amount and range of ingredients I buy so I can taste them and cook with them. I do not know about you but why, why are some food stuffs so hard to pronounce? Especially referring to the European countries cheese and deli products. I think it took me a couple of goes at German food stuffs to get it remotely right.



I might be a baker of sweet things but I am a savoury girl at heart. I do not think there is anything better than cheese, butter and bread. So every time I go shopping I am always after a new cheese. My most recent trip to the supermarket illustrates my point exactly. I often buy my cheese from a deli section or a specialised deli, so I have to talk to someone if I want to buy dairy foods. This time I wanted to buy some an alpine cheese, sweet and nutty is what I was in mood for. 

Looking at the selection table, something caught my eye; a new cheese? Yes please! Unfortunately it also came with a complicated name, Berner Alpkäse. Let me say the person serving me was very nice to not make fun of me. I was surprised they were not more offended at the way I butchered the Swiss language, but I guess they are nice people. Maybe one day I will actually get one right first go, until then I stubble my way through language like most do.

Thankfully mascarpone is easier to say and I have used it in a tart here today! After a few successful bakes, I have been using my tart tin more these days. I made these in honour of mother’s day a few days ago because I who can resist a tart? Mascarpone is a nice twist to the traditional white chocolate mousse. The rich cream texture of the cheese give more body to the mousse meaning it does not just disappear as you bite into it. Also the filling works as the tart shell is very short pastry made from half vegetable shorting and butter. The contrast of soft and crispy is what makes this tart so special.



Also I have been dying to try this design by Sandeea because I fell in love with it the moment I laid eyes on it. I did a crushed crumble oreo one as well. To make this one, crumble bits of oreo and white choc chips on top of the tart.What can I say I am sucker for golden Oreos. For those of who love white chocolate this is the one for you.

Triple White chocolate tart



Mascarpone mousse


200g white chocolate

60ml white chocolate liquor

30g icing sugar

230g mascarpone cheese, room temp.

250ml pure cream



White chocolate coated, Short crust tart shell



100g butter, cold in 1cm dice

100g vegetable shorting, cold 1cm dice

240g plain flour

15g caster sugar

30ml ice water



Extra:100g white chocolate, melted



Decoration

Golden oreos

Mini white chocolate chips



Tart shell



In a food processor blitz all the ingredient but the ice water until it looks like yellow bread crumbs.

With the motor running, Slowly add tsp. at a time until till becomes lumpy.

Turn dough ball out on to a flour surface. Pat it into a circle shape and wrap with cling film.

Refrigerate for 1 hour. Pre heat oven to 210C

Roll your dough ball out on a floured surface to about 4mm thick. Line your tartlets cases (4 in this case) by rolling he pastry back on the rolling pin then draping it over the tart shell.

Gently push the pastry in to the tart shell shape. Prick with a fork all over and fridge for 30minutes.

Cover tart shell with cringle baking paper and fill with weights (bean, baking beads or coins). Bling bake for 10 minutes.

Remove baking beads and bake the tart shell for a further 10 minutes or until light golden.

Allow tarts to cool in shells. Once cool, using a tea spoon, spread and coat the inside of these shells with white chocolate. Set aside till dry and ready.



Mousse

Chop you white chocolate finely. Add to a large bowl over simmering water to melt. Once melted take off the heat and leave to slightly cool

In another bowl mix your cheese, liquor, and icing sugar until combined. Add the white chocolate to this mix. Fold in.

Whip your cream to soft peaks then pour into the white chocolate mix Fold till combined. Set aside until needed.



Assembly

Fill you mousse in the tart shell. Fridge for 5 minutes

Half your oreo cookies and stick them into the tart.

Finish with mini white choc chips, Refrigerate overnight.

Linking to What's Cookin Wednesday. with Buns in my oven

Television issues/-/ Palm Monkey bread with Cream cheese custard

I think I have discovered the reason why I do not watch a lot of Television (Only show I have religiously sectioned out is for Revenge, it is a highlight of the week). I am not sure what the Northern hemisphere has on television but in Australia almost every new program is a reality show. We do have home grown, classics such as your hard hitting SBS/ABC programs and Australian dramas and comedies (Home and away, Kath and Kim). However Australia seems to lack the flare for developing new dramas, so what do we do when we need a new show? Reality TV, of course. Reality television is oxymoron in my books.



In particular I have issue with the cooking relativity television shows. I am going to completely blunt here; none of them are about cooking skills or expertise what so ever. I have never seen an episode were they have solely concentrated on the improvement of kitchen knife skills or baking/cooking technique. It is all about who hates who, who is crying over their burnt roast and the sad snob story the painted “heroes” have.

Basically reality television is cheap way of developing a short engaging drama series with the added bonuses to pay actors and writers.


I am ranting or whining about this because the New master chef series has stuck a cord with me. Before this commercial I actually respected the chefs and contestants of the show because I thought this was the one program that focused more on the cooking rather than drama between the contestants. Sadly, they have succumbed to pressure and I am deeply disappointed. The new series is “Master chef: Girls verses the Boys”; I don’t think I have to explain what is about with a title like that.



I never though the odd battle of sex’s debate would still work in today’s more “enlightened society”, I am sadly mistaken. The commercials not only play to the stereotypes of boys and girls (e.g. blue and pink teams) but they also are repressing a whole generation of women and men in the kitchen. Two statement that affected me the most were, “Men are the only one who should be chefs” and “Men should stick to the BBQ; the kitchen is a woman domain”.



OK, no this is plain wrong for so many reasons….As gender studies student, this makes me mad. What message are we sending our younger generations? Your gender does not matter and it should not restrict you from any career. So slap on the hand Master chef, you have reached a new low.



Enough with feminist rant, now on to something tastier. This is the first time I have heard of monkey bread, I am sure it because it is something more popular in Northern hemisphere than southern. Maybe will catch on soon but for now I can make copy cats. While normal bread recipe often make a larger serving I scaled this one down to serve two very hungry people. I made the bread part whole wheat because I prefer the flavour when it accompanies the sticky caramel surrounding each ball. Also I heard that you cannot serve monkey bread without a sticky sweet dip.



The custard is made from a base of cream cheese and palm sugar (I have recently go into try other sugar beside the normal brown and white). The subtle smokiness of palm sugar adds another dimension to the layers of caramel monkey bread is so famous for. Also this dough is quick, well quicker than my normal bread rolls. Tiny balls of caramelised bread with a creamy dip? Yep make these now.



Palm Monkey bread with Cream cheese custard

Two 15cm diameter Bundt pans



100g whole wheat bread flour

100g white bread flour

5g instant yeast

30g sugar

3g salt

20g butter, melted

80-90ml milk, warmed.

1tsp baking soda

Coating for bread



150g finely grated palm sugar

10g cinnamon ground

3g nutmeg ground



Mix the three ingredient together. Set aside



100g butter, melted.



Palm sugar cream Dip



100g cream cheese soften

160g pure cream

1 yolk

1egg

50g palm sugar

5ml vanilla extract



In a blender, process the cream, cheese and sugar. Whisk your yolk, egg and vanilla.

While having the motor running add the egg yolk and vanilla.

Transfer to a pot on low heat. While stirring constantly, keep stirring until it is thickened.

Pour to another other bowl and cover with cling film. Fridge until use.



For the bread



In large bowl combine all the ingredients. Knead for 5 minutes until a smooth ball forms.

In an oven place a bowl of recently boiled hot water. Place cover dough ball in an oiled bowl. Place in oven.

Allow to proof for maximum 40 minutes. Do not over proof as this can leave you with flat buns.

Punch down dough and divide it into 1.5cm balls. With each ball dip into melted butter and roll in sugar mix. Place in your greased Bundt pans. Cover and proof for 30 minutes

Preheat oven to 185c.

Bake bread for 25 minutes. Alternatively, once they reach 185c on an internal thermometer they are ready.

Cool for 5 minutes then carefully turn it out. Serve with custard dip. Best on the day it is made.