happy new year

In baking, an ingredient in isolation may seem quite unremarkable.  Flour simply as flour is not as spectacular as flour mixed with eggs, butter and sugar.  For me, it is always so captivating how, with just a few simple ingredients, you can create something magnificent.  A triple layer party cake, a rich bread, a melt-in-your-mouth pastry.

I reflect upon the year that has past, and discover my life is somewhat like baking.  It includes fairly simple ingredients.  Loving parents who were always there for me and encouraging me to strive for more, wonderful friends who have been with me through thick and thin, sad times that pull you apart but bring a family together, happy memories that warm your heart even on the coldest day, recollections of destinations travelled, and most importantly, an adoring husband to live, grow and share a future with.

Mix them all together and, like the cake, bread or pastry, you get something quite remarkable.

In my endeavour to share my baking journey with you all, I have been reminded that a cake is not born a cake.  It is created from very basic ingredients.  And it is what you do with those ingredients, the love you give them, the attention you share, the interest you pay them, that creates the magic of baking.  Mix the ingredients of your life up together and you too can get a creation that is pretty outstanding.  One that is deserving of being perched up on a cake stand, too.

This year has taught me that.

 kitchen

 

It has also been a busy year in the Mélanger kitchen.  I have baked hundreds of macarons, literally hundreds of them, all forms of pastry (short, sweet, puff), layered cakes (2-, 3- and 4-layers!), breads, sweets and confectionery, cold desserts and cookies.  I have tackled regional cuisines from France, Finland and specialties of Australia.  It has been a big year. 

Here are my top 10 favourite recipes, stories and photographs from 2009.  My highlights of the year.

Thank you for sharing them with me.  Best wishes everyone for 2010.


memories
 
 
 

anzac small{ Anzac biscuits }  Remembering my father, my grandfathers and my recently departed uncle who fought in our wars.  To all the men and women who have served their countries, with immense gratitude, I thank you all for the simple and uncomplicated life I have now been afforded.  Thank you for your bravery.
 

 

cardamon macarons small{ Cardamom macarons with coffee cream }  My tribute to the country of Finland, a diverse land I first visited last year.  With an interest in Finnish baking, I wanted to create a macaron memory of Suomi.  The pairing of cardamom and coffee was an obvious choice to create my “Suomalainen (aka Finnish!) macaron”.

 

 
pulla small{ Pulla :: Finnish cardamom bread }  Pulla was the first item I baked for my (now) husband.  After much searching for the perfect recipe, I took the plunge with my Beatrice Ojakangas baking bible.  When I was told the bread tasted, “just like my mummo used to make”, I knew I had chosen well.

 

 

dulce{ Dulce de leche } For a smile so enormous from my friend Ms Contreras, when sharing with her a simple jar of Dulce de leche.  For telling her story of her time in Chile.  For the happy memories she was able to reflect upon.  And for the subsequent tears of happiness, for you, Ms Kati.

 

 

creme caramel{ Lavender honey crème caramel }  This dessert will forever be a reminder of my recent honeymoon to Tasmania.  The flavours of lavender and honey is common in this food state, and the combinations reflects the lush, green terrain that Tasmania proudly boasts.

  

milestones

 

 

fruit buns small{ Fruit buns } My very first baking competition.  With much practise, I was overjoyed that one of my entries into the Royal Queensland Show (Ekka) Cooking Competition, won a place.  I could not believe it.  I felt like a five year old child excited when I saw my ribbon and certificate.

 

 
tarte small{ Tarte Tatin } I had been avoided puff pastry, Pâte feuilletée, and I finally faced my fear.  The result?  After much kneading, turning and rolling, I turned out a pastry that was lip smackingly flaky with all the characteristic buttery goodness you want.  Worth the six hour effort!

 

 

cannele small{ Cannelés Bordelais } Anything that requires special moulds, beeswax and strict instructions immediately gets my attention. After a few trials, I am still not 100% happy. As such, the Cannelé may feature strongly in 2010 on Mélanger.  My new macaron?  Perhaps.  Maybe.

 

 

candy cane macarons small{ ’12 days of holiday macarons’ } Not content with simply baking a macaron here, and a macaron there, I finished off 2009 showcasing my love of macarons with my ’12 days of holiday macarons’ feature.  This dedication solidifys my obsession with macarons. For now and always.

 

 

wedding portrait small

{ Champagne macarons :: The Wedding } The most significant milestone took place three months ago.  My wedding.  The champagne macarons I baked for all the guests will forever hold a special memory in my heart.

 

 

Happy New Year.