Wednesday, August 13, 2008
Baking with Belinda
Today is my 200th blog post! I have been blogging for nearly one year and I must say that my blog has so far fulfilled what I wanted it to – it makes me feel like a food writer! My next blog goal is to get more readers. :0) I had every intention of making something nice to celebrate, but kind of ran out of time and so decided to wait until my on year anniversary which is coming up in September
Also, even though I talked about our holiday yesterday, we don’t actually go until Sunday, so time for a couple more posts before then!
About a month ago I bought a book called Mix & Bake by Belinda Jeffrey who is an Australian cook. The book is a lovely baking book and is divided into sections such as chocolate, slices, fruit cakes etc. I made a couple of recipes from the book in the weekend including the raspberry muffins pictured above and some polenta shortbread.
The raspberry muffins were lovely and light. They had the juice and zest of an orange in them which gave a lovely flavour contrast to the raspberries. When I make muffins that have got berries in them I like to use paper cases, as otherwise, I find that the berries can stick to the bottom of the muffin tin.
The polenta shortbreads are lovely plain little biscuits. They are quick to make and are made in the food processor. I don’t do a lot of baking in my food processor – mainly because it is a pain to clean! The shortbread are made in the same way as pastry. The other thing that makes them nice and quick, is that you roll the dough into a log, then slice off chilled rounds – a bit quicker than rolling and cutting! You could also add different spices to the basic mix to get different results.
I am looking forward to making more from Mix & Bake.
Polenta Shortbread (from Mix & Bake by Belinda Jeffrey)
165g castor sugar
1/8 tsp baking powder
1 tbsp vanilla
· Combine flour, cornmeal, sugar and b powder in a food processor. Pulse in the butter until the mixture resembles oats
· Beat the egg with the vanilla, then pulse this mixture into the cookie dough until the mixture starts to come together
· Roll dough into a log, wrap well and refrigerate for 2 hours (I froze mine for about 20 minutes)
Slice off 75mm slices and bake at 170c for 20 minutes or until golden brown