Hello! As I mentioned in my last post, I’ve moved to a new blog (Three Hour Brunch Friend). If you haven’t taken a looksie yet, here’s what I’ve been up to. If you like want you see here, I hope you do come join me over at 3HBF for more! :)
I updated my brioche with bergamot essence recipe.
I made bostocks, using slices of stale brioches, which I then soaked in syrup, topped with almond cream and almonds, then baked.
Spiced granola with cardamom and nutmeg.
Japanese milk bread with silky soft crumbs.
Mouth puckery lime and fish sauce beer can chicken.
Rainbow carrots, all the way from Quebec, are roasted and served with frico (parmesan crisps) and a poached egg.
Recipes are all on Three Hour Brunch Friend!
The last time I baked was a few days before leaving for London. It was a banana bread, which was moist, crumbly and falling apart. This Soda Bread, adapted from Paul Hollywood’s BBC Food recipe, is the opposite. It was dense, it was heavy, definitely the kind of thing you could just eat on its own for a quick lunch. Next time I’ll probably have it with a poached egg for late breakfast though. I don’t feel comfortable posting the adapted recipe because I basically did it haphazardly. I halved the flour, I added coarse polenta, dried herbs and cracked pepper, and then threw it in the oven. It worked out beautifully.
My mother is the most economical person I know. This is her standard brioche recipe using a breadmaker. The addition of bergamot oil to the dough will change your world, honest. You can mix the dough in the late evening, set up the machine before heading to bed, and wake up to a deliciously scented viennoiserie for breakfast. No extra work to do!