Here we are, back in my kitchen with the blinds mostly down and air conditioner turned on. Although we sweltered our way through January with some careful planning I still managed some baking.
My first attempt at croissants. Starting with the croissant ferment the process took several days of mixing, chilling, laminating, folding more chilling and finally shaping, cooking and taste testing. I am sure that technically I need a lot of practice at this incredible pastry art form, but for a first attempt I was happy.
Australia Day is low key at our place. Although we acknowledge the day it is normally business as usual. But, I do love a lamington and so this year decided to bake this recipe thank you to the lovely Brydie. I made the little gum tree flag only to be called away to the paddock for smoko. The cake was served to my farming family on the back of the ute, sans flag. It doesn't get much more Australian than that I suppose.
I am slow to jump on board the cider trend as normally I steer clear of sweet drinks. I must admit it was the cute apple label that persuaded me to buy this South Australian made cider from McLaren Vale Orchards. At the end of a hot day this is certainly a refreshing beverage.
A big bunch of fragrant basil heading for a batch of pesto.
In my mind, adding naturally dried sultanas and organic rolled oats to any back to school snack makes them feel instantly healthy and wholesome.
Lastly, these two sweet little vintage toast racks have found a place in my kitchen. We don’t use a toast rack, perhaps now would be a good time to start?
What is happening in your kitchen?
Do you use a toast rack?
Linking up with my friend Celia at Fig Jam and Lime Cordial.