{ Mélanger :: to mix }

The older I get, the less surprised I am at how things turn out.

This week I missed out on an opportunity I had been very excited about.  A project that encapsulated all the things I enjoy creating and sharing on my blog.  But, unfortunately, it was not to be.  I am a very conservative person by nature, so if I were prepared to take a longer term gamble, things may have played out differently.  Maybe.  Who knows?

But as I reflected on the loss, I was reminded of what I have.  For what I am thoroughly grateful.  My family.  My health.  My home.   I was prompted to remember what is important in life, my priorities, and what defines me.  And although baking is a blissful, sweet part of my life, it is by no means my entire life (even though at times it feels like that when I am up to my elbows in batter, bowls and beaters!).

It was nice to be reminded of that.

Now I think it is time for a lovely cup of tea, and a slice of this cake, no?

{ Plum and white rose tea cake } Original recipe by Julia @ Mélanger

I think there is something comforting about a simple teacake topped with fruit.  With blood plums in season, I looked for inspiration in my pantry for happy flavour partner.  I bypassed the popular cardamom (preferring to save that for my Scandinavian adventures), and landed on the floral scent of rose.  In particular, from some white rose tea.  I simply infused the milk for 10 minutes with this fragrant tea, to add a subtle perfume to the entire cake.  A delicious combination with the sweet plums.

* Ingredients *
175g butter
1 cup caster sugar
3 eggs
2 cups plain flour
2 teaspoons baking powder
¼ cup milk
1 tablespoon white rose tea
4 blood plums, halved and stone removed

* Directions *
In a small saucepan, heat the milk and white rose tea until bubbles appear around the edge.  Remove from the heat and allow to infuse for 10 minutes.  Then strain and set aside.  In the meantime, preheat the oven to 180C.  In a mixing bowl, beat together the butter and sugar until light and fluffy.  Add the eggs one at a time, scraping down the bowl down between additions if necessary.  Sift together the flour and baking powder, and add half of the flour to the batter.  Then add the cooled milk.  Then add the remaining flour to just incorporate it into the batter.  Pour the batter into a greased 23cm springform tin.  Arrange the prepared plums on top, and bake for 30-40 minutes or until a skewer comes out clean from the centre of the cake.

Serves 10

Seinfeld is a favourite show in the Mélanger household.  So when Mr Mélanger and I were in NYC most recently (and in honour of the Dinner Party episode), a sampling of babka was in order.

One sunny summer day, we took a little trip uptown to Zabars.  After dropping quite a few green bills at the register for all the food we purchased, we left loaded up with bags in hand.  We wandered to Central Park, found a little shady spot – which we ultimately shared with a group of curious (and hungry!) squirrels – and enjoyed our pickings.

We polished off an entire loaf of chocolate babka.  (I eased the guilt knowing we had taken our running shoes on our trip.)  Mr Mélanger had never seen nor eaten babka before, and was only familiar with it from the Seinfeld episode.  I had eaten (probably too many) chocolate and cinnamon babkas while living in Boston.

Elaine suggested in the Dinner Party episode that the cinnamon babka was the lesser babka.  I think not.  But my babka is definitely the lazy babka.  I was feeling a little too serene in my bread making on the day and really did not give this little loaf the necessary number of rolls and twists to create the endless wave of layering all the best babkas boast.  But despite my shortcuts, the sweet chocolately goodness of this bread still did not disappoint.

In my curiosity of babka, I was interested to find out that the commonly known Jewish version of babka (as eaten at Zabars), is a more modern cousin to an Eastern European version.  The traditional babka is apparently baked in a round, fluted babka mould (similar to a turban shaped kugelhopf mould), the shape resembling a grandmothers skirt.  Not surprisingly, babka means grandmother in Polish, the country of origin of this buttery, rich bread.  The original babka is often filled with raisins and dried fruits and traditionally eaten at Easter.  The Jewish babka version, filled with chocolate or cinnamon, is twisted and baked in a loaf pan – and is certainly not an Easter bread!

Baking this bread brought back many happy memories of my years in Boston, as well as my first overseas holiday with Mr Mélanger.  So combined with one of my ultimate childhood puddings, this dish is comfort food supreme for me!

{ Chocolate babka bread pudding }

Slices of lightly toasted chocolate babka are soaked overnight in a simple custard then baked until golden.  The resulting pudding is soft, creamy and chocolately!  Very comforting, indeed.

* Ingredients *
250g, about 6 slices of chocolate babka (recipe following), crusts removed
1 ¾ cups of milk
3 eggs
2/3 cups of sugar

* Directions *
Grease two 20x10cm (8x4inch) loaf pans. Set aside.  Lightly toast the bread, then cut into about 2cm/1 inch cubes.  Place into mixing bowl.  Warm the milk to almost boiling point.  Whisk the eggs and sugar together and lightly pour the warmed milk. Strain the mixture over the bread.  Mix well and pour into prepared tins.  Bake at 180C/350F for 20-30 minutes, or until set and lightly browned.
Makes 2 bread puddings

{ Basic sweet dough recipe } Original recipe by Julia @ Mélanger

For the loaf I made for this recipe, I simply twisted and shaped the rolled dough into a simple figure 8 before popping into the loaf pan.  Alternatively, twist the rolled up dough between 6 to 8 times.  When then forming into a figure 8 shape, twist the loaf once more before resting into your prepared tin.  I did not include the streusel topping which is sometimes common on these more modern babkas, as I knew I would be using it in a pudding.  I simply used my basic sweet dough recipe to start, and then piled on lashings of butter, chocolate and sugar for the filling.

This recipe takes around four hours from beginning to end.  You will need to plan accordingly but the taste will be worth the effort.

* Ingredients *
1 cup milk
¼ cup water (110F/45C)
3.5g / ½ package dried yeast
½ cup sugar
½ teaspoon salt
2 eggs, lightly beaten
4½ to 5 cups of plain, all purpose flour
¼ cup / ½ stick of butter, melted
Glaze:
1 egg, lightly beaten

* Directions *
Warm the milk in a saucepan until bubbles appear around the edge.  Remove from the heat and allow to cool to 110F/45C.  In the meantime, dissolve the yeast in the warm water.  Allow to sit for 5 minutes.  Stir in the milk, sugar, salt, beaten eggs, and 1 cup of the flour.  Beat the mixture until smooth.  Add 2 more cups of flour and continue to beat.  Continue until the dough is glossy.  Add the melted butter and stir well.  Add a further 1 ½ cups of flour and continue to beat well.  Stir in the remaining ½ cup of flour bit by bit until the dough is stiff – you may not need to add it all.  Turn the dough out onto a floured surface, cover and let rest for 15 minutes.  Then knead the dough lightly until it is smooth and glossy.  Transfer the dough to a greased bowl, lightly spraying the top of the dough with oil to prevent drying.  Allow to double in size, about 1½ to 2 hours.  Punch down, and let rise again until almost doubled, about 1 hour.  Turn out onto a floured surface.  You should have roughly have between 2.4-2.6lb / 1.1-1.2kg of dough in total.  The quantity of dough should be sufficient for three small loaves.  Once you have shaped your final dough, let rise for 20-30 minutes.  In the meantime, preheat the oven to 350F/180C.  Brush lightly with egg and then bake for 20-30 minutes, depending on size.

{ Chocolate Babka variation }
1.    Prepare the filling ingredients. Soften 125g (1 stick) of butter, coarsely chop 200g (7oz) dark chocolate and measure 1/3 cup sugar.  Set aside.
2.    Grease two 20x10cm (8x4inch) loaf pans.
3.    After the third rise, roll out the dough to a 30x30cm (12×12 inch) square.
4.    Spread the butter across the dough.  Sprinkle across the chocolate and sugar evenly.
5.    Roll up length ways, like a jelly roll.  Twist the rolled up dough between 6 to 8 times, then join the ends and form into a figure 8 shape.  Twist the loaf once more before placing into your prepared tin.
6.    Allow to proof for 1-2 hours or until the dough doubles in size.
7.    Bake in a preheated 180C  (350F) oven for 30-40 minutes or until golden brown.

Makes 2 babkas

:: Yeastspotting ::
I am submitting this Chocolate Babka Bread Pudding to Yeastspotting.

I watched in shock at the devastating images being broadcast of Toowoomba.  A city approximately 130 kilometres (80 miles) west of Brisbane.  A city 700 metres (2300 feet) above sea level.  A city being ravished by fatal flash flooding.

I have an enormous fondness for Toowoomba.  My parents lived there for a couple of years, until my father passed away.  I remember with much affection and great emotional attachment many visits and trips to the streets and areas affected by this disaster.

I looked on in disbelief as the bigger picture unfolds.  Brisbane is destined to be hit by the flood waters that are impacting 75% of our massive state of Queensland.  An area that has been compared with the size of Texas.  Of France and Germany combined.
I never thought I would see something like this in my life in my own backyard.

The 1974 floods was an event that, up until now, was spoken of with a sense that it could never happen again.  Or even come close.  But it did.  In Brisbane alone over 20,000 homes and 3,500 businesses have been inundated by flood water.  In the south east of the state, the death toll currently stands at 16.

My heart goes out to all the families and friends that have lost love ones.   It is a tragedy and words cannot describe how they must be feeling.

I also am at a loss to comprehend the impact of the flooding on people’s homes and businesses.  Having your property being completely enveloped by dirty, grimy flood waters for days on end.  All your possessions and memories destroyed.  I can only imagine.  I broke into tears at images of residents returning to their homes.  Discovering the magnitude of the disaster before them.

I have been blown away by the enthusiasm, drive and determination to pitch in and help by people around me.  Strangers lending a hand to people they do not even know.

In times like these I am reminded why I bake.  It is a small gesture, but it is from the heart.  And in situations like these, it is the least I can do.  Food can provide much needed comfort.  Not only the act of sharing food with loved ones, but the reassurance that it is there.

Food brings an opportunity for a reprieve.  A welcome break.  A chance to bond.  It can provide a sense of security.  Of something constant.

So for my next theme on Mélanger, I want to explore sweet recipes that exemplify comfort food.  Home baked goodies that provide a little nostalgia and feed your emotions.  Foods that lift your spirits and soothe the soul.   Old fashioned favourites that bring back fond memories.

Perhaps it is a simple butter cake that your grandmother always made.  Or that guaranteed chocolate chip cookie waiting for you each day when you returned from school.  Or the heady scent of bread baking each weekend.

I want to discover what is comfort food.

I actually had a completely different theme planned, but my heart was not in it.  The damage and ruin around me is too raw not to switch my focus.

I also wanted this opportunity to spread the word about the disaster that has hit Queensland, and ask if you can, please help.  The Queensland Government has set up a flood appeal.

Or, if you can lend a hand locally, please get behind #bakedrelief. An amazing drive by Danielle of @digellabakes and http://digella.blogspot.com/ to get baked, homemade goodies into the hands of our SES, the many volunteers around, and importantly, the flood victims doing it tough.

Thank you.

In 2010, I discovered how many emotions a person can feel.

Elation.  Joy.  Anger.  Sadness.  Awe.  Anticipation.  Fear.  Optimism.  Frustration.  Sympathy.  Pride.  Contentment.  Surprise.  Love.

It has been a roller-coaster of a year.  Nearly every single aspect of my life has been touched.  Influenced by change, adjustment and transformation.  Shaped by the unknown, the uncontrollable and the unidentifiable.  Affected by the unplanned, unwanted and the unwelcome.

The arrival of baby Mélanger was undoubtedly my ultimate highlight.  Hands down!  How lucky am I to be blessed with such a precious bundle?  I cannot believe Nina is now 15 weeks old.  She is already laughing, ‘talking’, smiling, grasping, chewing.  The weeks and months ahead will be bursting with plenty more milestones – that make it all so completely worth it!

It has not been easy.  But when is something so rewarding ever easy?

{ Baby Nina :: the apple of Julia’s eye! }

In 2010, my interest in “all things baked” was not limited to my blog.

I was honoured when Mei Yen Chua, Editor of Brisbane’s Budget Bites, asked if I was interested in contributing to the next edition of this popular Brisbane food guide.  A chance to taste, write and share about the topic most close to my heart?  Of course I was!

Published in October, it was a privilege to share an assessment of some preferred bakeries across Brisbane and the Gold Coast.  A round up of 20 of my go-to destinations around Brisbane and the Gold Coast, in the new bakery chapter.

{ Brisbane’s Budget Bites :: food writing chapter}

And when it rains, it pours.  Well, sort of!  The popular website ourbrisbane.com also featured a guide to some of my favourite breads, cakes and pastries in Brisbane – including a little eye candy from my blog.

{ ourbrisbane.com :: food writing feature }

Earlier in the year, I also had the opportunity to be featured as one of 50 of the world’s great food blogs, in the recently published Foodies of the World cookbook.  A collection of delicious recipes from food blogs from around the globe.

It also showcases a number of my favourite food blogs, including Bea of La Tartine Gourmande, Meeta of What’s for Lunch, Honey?, Hilda of Saffron & Blueberry, Shari of Whisk, and fellow new mum, Christie of Fig and Cherry for just a handful.  Among the tasty pages and 100 recipes revealed many a new food blog find for me, too.

What a feeling to have your original recipes, photography and writing published in a cookbook!

{ Foodies of the World cookbook :: recipe and photography feature }

I always pause each year to remember those who fought for our freedom.  In particular, I always think about  the men in my life who have faced war.  My grandfathers fought in the first world war at the Somme.  My father was posted in Malaya for two years and supported the Korean War effort for the British Army during the early 1950s.

Last year, I baked some ANZAC biscuits as a calming reminder.  The photograph in my post last year was incredibly special.  It contained my paternal grandfather’s war medal.  It also contained the last ever photograph taken of my father.  My father passed away nearly 14 years ago.  Not a day goes by when I do not think of him.

Given the significance of that image, I was so honoured, and humbled, to have my image selected to feature in 100 Greatest Australian Gourmet Experiences in Australian Traveller Magazine.  #63.  Anzac biscuits.

{ Australian Traveller Magazine :: Photography feature }

With an endless number of wonderfully talented bloggers out there, each enthusiastically sharing their passion for food, I am sometimes taken aback at the popularity of my blog.  Mélanger is simply my way of expressing my love of baking.  Just a little place I go to share my personal thoughts, sweet recipes, and a visual interpretation of my baking through my photography.

So I almost fell off my chair when I read Ellie’s post @ Almost Bourdain, announcing the Top 50 Australian Food Blogs – and that I was on that very list!  Extraordinary.

{ Top 50 Australian Food Blogs :: Featured at #36 }

The unexpected continues with a feature of yours truly in a recent issue of Brisbane News.  All food related, of course!

{ Brisbane News  :: Profile feature }

Then Fine Cooking Magazine’s online website published a feature of my ’12 days of macarons’ series within their ‘Best of the Blog‘ series.

What a magnificent way to wrap up the year.

{ Fine Cooking  :: ‘Best of the Blogs’ feature }

Despite all these highs, and these amazing moments throughout the year, there have been some tough times.  Fortunately I have some tremendous support around me.  I cannot thank my darling husband enough for his strength over the last 12 months, and in particular since our daughter, Nina, was born.  I also could not have survived without the help of my mother.  She has been amazing, pitching in to help whenever she can.  Taking charge when she knew she needed to, and alleviating some of the pressure, tension and stress for me.  At 73, she is a dynamo with the energy and fortitude many much junior to her would only dream of having.  And to my best friend in Melbourne, my upmost gratitude for flying up to Brisbane at a moment’s notice, to give me a hug when I needed it most.

Thank you to all my wonderful readers as well for your patience and understanding.  I have had limited spare time this year to update my own blog content, as well as spend the time I would like in reading yours. I treasure the virtual and physical bonds I have formed with many fellow food lovers from around the world.  The blog community is an amazing group.  The sharing of ideas.  The encouragement.  The support.  How wonderful to say I am a part of that.

Wishing you all had a happy and joyful holiday season, and a bright start to 2011.