It’s been a cold winter so far, and the thought of drinking a cold breakfast smoothie before heading out to -20 C before windchill, regardless of how delicious it is, just doesn’t jive. Being the kind of person who needs a fast breakfast that I can either eat at home or at work (sometimes I’m just not awake enough to want to eat at home), I pulled together this instant oatmeal mix that is not only delicious but also nutritious. If like me, you live near a bulk dry goods store, this instant oatmeal mix is also cheap.
Mixing it all together
Posted in Brunch, Vegan
For the whole of Home Made Month and October Unprocessed I’ve been having smoothies for breakfast. The first week was a bit of an adventure for my taste buds. I couldn’t quite get the balance right. Sometimes it was too sour, other times too viscous, or had no taste, even once or twice with a weird taste… well you get the idea. Until one day, at around day 12, inspiration hit, and BAM.
Black Forest cake in a glass.
I wouldn’t mind at all if all my days started like this.
I have found the one.
Blueberry chai square
It’s been one of those fridge-purging days, coinciding with the end of a dark and rainy work week, making it an extra-depressing evening. The confluence of these events also left me with an intense desire to bake, a carton of buttermilk past its best-before date, and several black bananas in the freezer begging not to be thrown out.
Light and super moist banana snacking cake.
Sometimes, I want to go all out and put everything any child could dream of onto my French toast, pancakes, or waffles. But I never do, because if I did put ice cream, maple syrup, bananas, nutella, and nuts, I don’t think I would survive it.
Look ma, no ice cream!
Posted in Brunch
I really admire my mother, who has infinite patience and kitchen skills to make a thematically harmonious meal that feeds vegetarians and carnivores in under one hour, every day after work. Because her skills didn’t get passed on to me, I have had to work hard at finding recipes that are easy and adaptable for the carnivore.
Right after typing out the huge post on croissant technique, I realized that I didn’t actually tell you what the recipe was. Oops.
Just a bit burnt on the bottom…
Here is my modified recipe for croissant, making a half batch (12 croissants) with my notes. To make a full batch, just double everything.
- 450g Flour
- 10.5g Salt
- 75g Sugar
- 280ml whole milk
- 7g dry yeast
Phase 1: Dough
- Sift together flour, sugar, salt, in a large bowl.
- Heat milk to body temperature (37c – you can tell when you don’t feel anything when you touch it), sprinkle in the yeast in an even layer, wait 6 minutes, then whisk until the yeast is completely dissolved.
- Make a well in the flour mixture and pour in all of the milk.
- Mix in the milk with your hand by using a twisting motion like opening a jar or twisting a light bulb. (Or, you know, use a stand mixer)
- Wrap in 6 layers of plastic wrap that has been greased with butter and flour
- Refrigerate 8-24 hours
Phase 2: Laminating
- Pound 250g of cold butter into a thin layer, in the shape of a square, between two layers of parchment paper with flour. Refrigerate.
- Pound the chilled dough into a rectangle that has the same width as the butter square. (If making a full batch, use half of the dough to laminate one 250g piece of butter)
- Place the butter on the dough rectangle and:
- Fold as a letter, pound back into a rectangle
- Turn 90 degrees, fold as a book, pound back into shape
- Turn 90 degrees, fold as a book
Wrap in plastic and refrigerate 8-12 hours.
Phase 3 – shaping and baking
Preheat oven to 400F
- Roll out dough into a rectangle, 1/6 inch thick. Cut into triangles.
- Cut a 1 inch slit at the middle of the base, perpendicular to the base.
- Take each triangle onto your hand, with the base facing you hanging over your index finger, as if you were trying to sell a beautiful neck tie. With your other hand, pet triangle gently to elongate the long part.
- Place the triangle down again, and spread open the base to make it look like the Eiffel Tower.
- Brush the tip with egg wash and shape into crescents by rolling the base towards the tip.
- Put them on a lined baking sheet and allow to rise for 30 minutes or longer until puffed up.
- Brush each croissant with egg wash and bake oven for 15 minutes.