Sunday, March 2, 2014

In My Kitchen, March 2014

A baking action shot in the early morning light.  There is almost nothing I love more than waking up early to a dark, silent house to bake bread.  Just the oven, the bread and me. Bliss.  


I have been experimenting with semi-sourdough baguettes.  These tiny rolls were the result of me chopping up a spare baguette into small pieces.  These were great for the kids but also for the adults, sliced thinly and served with antipasto.  Bread is exciting, adaptable stuff isn't it?


After finishing a recent bread project I was left with two chunks of spare dough.  I could have put them in the freezer for later use but instead I rolled them out, topped them with some of our olive oil, salt and pepper and cooked them quickly in a hot oven.  They puffed up, and then collapsed in spectacular fashion.  Cut into wedges and topped with a little more olive oil, they disappeared quickly.  I suppose they were like a plain pizza. 


This little plastic canister and pretty Pyrex bowl once belonged to a legendary cook in the family and they make me smile.


Three little apples from our trees.  I have a Granny Smith and a Pink Lady and both of these tough little trees are producing beautifully.  I am still in awe of the magic that happens when the kids pick an apple and eat it straight off the tree. 



My friend Sarah grew these magnificent onions.  I am still trying to decide on the best way to use them.   


Are you playing with bread?

Do you have a favourite time of the day in your kitchen? 

Linking up with Celia at Fig Jam and Lime Cordial.  

43 comments:

  1. Oh Jane, your amazing baking puts me to shame.
    Although (as I know you've read) I made a Baked Ricotta Cake yesterday. Just had my first slice and unfortunately it's a bit grainy. I think this is because I used ground hazelnuts instead of almonds...the sultanas soaked in (home-made) Limoncello were good though ;) x

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    1. Hi Kylie, your ricotta cake sounds delicious and home made Limoncello would fix everything I imagine! x

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  2. Hi Jane, love the look of your rolls and your pyrex bowl is delightful. I am so jealous of your apples, the birds get all of ours.

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    1. Thank you Glenda, I am not really sure why the birds have not eaten my apples...or the horses for that matter!?

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  3. Hello again Jane ~ your presentation is as good as what/that which-you create/bake! And don't get me started on the pyrex!

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    1. You are kind Jane, sending you some good Pyrex vibes!

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  4. Hi there! I am a pyrex fan too! Love your bread and those little rolls. Your puffy bread looks a bit like pita bread, did it have a pocket in the middle? I agree bread is wonderfully versatile and can be made into so many things. All best wishes for Autumn/Spring - Joanna

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    1. Hi Joanna, yes it was like pita bread with a pocket although that was not really my intention! Thanks you, best wishes for your Spring too!

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  5. There is something about baking in the early morning! Weekends are when I spend the most time in my kitchen.

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    1. I hope you are getting a little weekend kitchen time lately Kate...I did hear a rumour about a Greek feast at your place?! x

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  6. I am in awe of your baking skills. I haven't made bread in ages. IT is just too hot to get very enthused about baking. I am looking forward to the cooler weather so I can start again. Love your onions and apples too. Maybe caramelised onions would do such beautiful produce justice?

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    1. Thanks Tania, cooler weather is so much nicer for baking bread, I agree. Caramelised onions are a great idea, I was even thinking about a caramalised onion tart.

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  7. Your rolls are inspiring! I think I will bake up some today- I like early morning in the kitchen- but find I'm more productive in the early afternoon- everything in my body is finally working right and the dough has risen enough to be shaped and baked by then.
    I love using extra dough the following day as a starter for my next batch- although it is hard to save any out of a batch, at all. I love making up cheese bread with Parmesan and sesame seeds sprinkled on top of an olive oiled disk of bread.

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    1. We all have our happy time in the kitchen don't we Heidi? Your cheese bread sounds superb, yum!

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  8. Good morning Jane... l'm with you, baking in the early morning really is the bees knees! I love the look of your rolls... and can just imagine eating one, warm from the oven, brushed with butter and jam. It would go down well with my morning tea or coffee. You are a very talented baker, Miss Jane and I really admire you. Your apples look delicious... looking forward to hearing how you use those special onions. Happy baking xo

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  9. PS, the flat dough you baked reminds me of Hungarian langos, only that's deep fried then rubbed with garlic!

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    1. Thanks so much Lizzy, you are very kind. Yes please...I would love a Hungarian langos, they sound delicious!

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  10. No time in my morning routine for baking. It is typically done in the afternoon, when the little babe is zoning out in her high chair after lunch. Not exactly relaxing baking, but I can't make noise in the kitchen when she is sleeping. your rolls look great! My husband has been working on his rye sourdough starter - we've had great pizza dough from it and a dense bread.

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    1. Hi Katie, we all have a time that works best for us don't we? I love rye sourdough starter...the best thing about it is the smell I think, so earthy and good. Happy baking, thank you for calling in!

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  11. those rolls look gorgeous jane..i love the smooth look of the crust and the split in the middle..very professional..i'm a pyrex fan too! x

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    1. Thanks so much Jane, please share a little of your Pyrex collection with us one day. I am sure you probably have already! I don't see much in the op-shops.

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  12. Your bread always looks so good!

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  13. I know that feeling, Jane. Everyone in the house is asleep, there's barely any daylight, and we get to make and shape dough in the still, quiet of the morning. It's like the secret gift of bread baking. I do admire your wee rolls, and was eyeing off a baguette pan recently - have you found yours more useful than proving the logs in floured tea towels? And do you bake them in the pans as well? As always, gorgeous bits and pieces in your kitchen, and how I'd love to be able to pick apples off a tree in the yard! :)

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    1. Hello Celia, the secret gift of bread baking indeed. I had not made baguettes before I had this pan/tray and so I have never used floured tea towels. Yes, I prove and bake them in the pans and it holds them perfectly. Thanks so much for following along on my crazy bread journey x

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  14. After doing that one baking class last year I am NEVER baking again. It's so hard...and hot. I'm always impressed by your baking skills...and your flat bread looks so delish!

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    1. Thank you Mel, it is not for everyone and it certainly can be hard work. Makes me appreciate the hours and hard yards that commercial bakers must do!

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  15. Those little baguette rolls look good Jane. You even manage to get the baguette sheen on them whereas mine always look dull. Do you brush them with something before you put them into the oven?
    How about using the onions for flamiche? Sort of a cross between quiche and pizza.
    Enjoy your quiet time in the kitchen with the bread - who needs yoga when you have bread to make.

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    1. Hello Anne, thank you. I am not really sure about the sheen...I don't brush them with oil. Flamiche sounds lovely. Bread making is certainly more accessible for me than yoga and that is a great way to look at it!

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  16. The mornings are my favorite time as well. Love the way your rolls looks. What about a onion crumble?

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    1. Onion crumble sounds so good Cheri!

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  17. It is a pretty magical that time in the early morning, baking bread isn't it. And love the look of your semi sourdoughs you've been playing with Jane. The adaptability of bread is always the thing that grabs me....so many options!

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    1. Thank you Brydie, I know you understand 'bread time'! x

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  18. G'day! Absolutely gorgeous bread photos Jane, true!
    I can almost smell them through the computer too!
    Thank you for this month's kitchen view!
    Cheers! Joanne

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    1. Thanks Joanne, your comments are always so cheerful!

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  19. i love your old pyrex bowls and canisters - you must have a wonderful collection.
    i would just gently fry those onions in butter and olive oil until the kitchen is fragrant and everyone is thinking mmmm, what's cooking? cooked slowly and gently, then piled onto your freshly-buttered warm baguettes.
    mmmmmmm...

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    1. Thank you e, my collection is ridiculous really! I love your onion idea, yum!

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  20. Such impressive baking. I love being in the kitchen by myself when everyone is out.

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    1. Thank you Sally, lovely to hear from you!

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  21. Your bread never disappoints! That action shot is just amazing. I have been trying to get out a loaf a week, mostly sourdough. I'd love to ramp it up but can't find the time :)

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    1. Thanks Lilly, the good thing about bread is that it is always something you can go back to when time permits! x

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  22. I must remember to pop over more often, I find all your posts so lovely! Great first pic of the bread making, are you sure you're not running a bakery with all those rolls? ;D

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Hello and welcome. I will try to reply to all comments eventually because I love the conversation! Jane