{ Mélanger :: to mix }

I know some people are turned off by the process of cookie making. All that dough mixing and chilling and rolling and cutting before you get to enjoy the delicious aroma of freshly baked cookies in your kitchen.  Taste aside, dropping a packet (or two) of commercially prepared cookies into your shopping trolley is indeed much easier.

But when it comes to homemade muesli bars, these nut-free versions are so extraordinarily simple, I cannot imagine ever being tempted to purchase these pre-packaged.

In 5-10 minutes, everything is done and the mixture is in the oven.  And the best part?  (Well, apart from the fact these cost me less than a third of what pre-packaged would cost – see after recipe.)  You can vary the ingredients to include all your own favourites.  Very versatile.

Baby Mélanger will not be snacking on these for a couple of years (not recommended under 2-3 years of age), but these have already been a lifesaver snack for me when I have been on the run all day.

If you make this recipe, please let me know how you go!

{ Homemade nut-free muesli bars } Original recipe by Julia @ Mélanger

After three muesli bar trials, this recipe version was my favourite.  Lightly crunchy, these muesli bars are a snap to make, and stay fresh and crisp for up to 2 weeks in an air-tight container.  Feel free to adapt the combination of seeds and fruit to your own preferences, and include nuts if nut-free is not an issue.

* Ingredients *
120g oats
20g wheatgerm
30g plain flour
75g mixed seeds (I used equal portions of sesame, sunflower and linseed)
100g mixed dried fruit (I used equal portions of apple, cranberry, sultana and coconut)
40g tahini
30g sugar
80g malt syrup (you could use glucose, honey or golden syrup if you prefer)
40g vegetable oil

* Directions *
Preheat the oven to 170C.  Grease and line a 20cm square cake tin.  In a large bowl, mix together the oats, wheatgerm, flour, seeds and dried fruit.  In a small saucepan, place the tahini, sugar, malt syrup and vegetable oil.  Heat the tahini mix until combined and the sugar has melted.  Pour into your dry mixture, and with a wooden spoon, mix until well combined.  If your mixture does not look like it is coming together easily, with a slightly wet hand, mix together like you were combining a meatball mixture.  Place the mixture into the tin and with an offset spatula, flatten down so it is compressed and even.  Bake for around 20-25 minutes.  Transfer the tin to a cooling rack to slightly cool.  After a few minutes, oil a metal bench scraper, and like you would with shortbread, cut the muesli bar into pieces while it is still warm.  (I find the bench scraper is easier to use over a knife, but feel free to use a knife.)  Re-do the ‘cuts’ if necessary after 3-5 minutes to make sure they have all been scored thoroughly.   Allow to cool before removing from the tin.  When you remove from the tin, the pieces should come apart easily.  Store in an airtight container for up to 2 weeks.

Makes 12 bars (about 40-45g per piece)

A bit of a disclaimer — these are the results from my experiment only. Costs will obviously differ depending on your local grocery prices and the brands you select.  Time will depend on how quickly you work in the kitchen!

For the next instalment of my ‘packaged’ versus ‘homemade’ theme, I set myself the assignment of making homemade milk arrowroot biscuits (cookies).

To kick start this task, I investigated the ingredients listed on the package of commercially produced arrowroot biscuits.  Oh, and to ensure I covered my bases, I cross referenced a number of different brands including those produced in Australia, New Zealand, Canada and the UK.

It did not take long to quickly gauge the common ingredients, notwithstanding with a few interesting regional differences.  Wheat flour, arrowroot flour, sugar, vegetable oil, salt, and raising agents.  Some brands also included a corn syrup/glucose (which I trialed, but omitted).  And the main version here in Australia also includes condensed milk (hence milk arrowroot).

I tried to ignore the ingredients that seemed to be included to extend shelf life, and after six milk arrowroot biscuit trials (where I included and excluded a range of ingredients), it was version #3 that proved the winner.  Well, actually my pint sized taste tester confirmed it for me actually.  When version #3 was stacked up against ‘the real thing’, the pre-packaged number was ignored and the homemade version devoured within minutes, accompanied by a big smile.  That was enough for me!

Even though these biscuits are not an exact replicator of the biscuit you will find in store, it still imparts a characteristic softness from the arrowroot flour, is only slightly sweet from the small dose of sugar, has a slight crunch but still melts in your mouth like a good arrowroot should.

I will continue to test this recipe beyond this month’s theme (I have a few more ideas), but for now, my main accomplishment for this recipe has been completed.  I have been able to produce a wholesome, homemade biscuit to compare against pre-packaged.

Interested in the cost comparison?  See below the recipe.

{ Homemade milk arrowroot biscuit } Original recipe by Julia @ Mélanger

* Ingredients *
150g plain flour
60g arrowroot flour (I used tapioca as I could not find arrowroot in stores)
65g icing sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
55g canola oil
30g  thickened cream (I used cream to add a further richness to the dough, but feel free to substitute whole milk instead)

* Directions *
Preheat the oven to 180C/350F.  Place the flours, icing sugar, baking soda and cream of tartar in a bowl.  Mix until thoroughly combined.  With a whisk, slowly add in the cream, working the flour slightly.  Finally, add the oil to bring the mixture together.  The dough should be slightly crumbly (like shortcrust pastry), but when pinched together, hold its shape.  Transfer the dough to a lightly floured bench top and roll out to 1/3 cm (1/8 inch).  Using a cookie cutter of your choice, cut out shapes from your dough and transfer to a lined baking sheet.  You do not have to leave space between biscuits as the dough should not spread during baking.  Bake the biscuits for around 8 minutes or until they begin to slightly turn in colour.

Makes approximately 50 biscuits (about 7g / ¼ oz each)

A bit of a disclaimer — these are the results from my experiment only. Costs will obviously differ depending on your local grocery prices and the brands you select.  Time will depend on how quickly you work in the kitchen!

Cakes.  Cookies.  Pastries.  Breads.  Puddings.

The latest round up on Mélanger explores 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.

I chose the theme of ‘comfort food’ as I was saddened by the extensive damage around me here in Brisbane and throughout Queensland with the recent floods.

But now I finish this theme faced with truly heart breaking images of the earthquake devasted city of Christchurch, New Zealand.  My heart goes out to everyone there.  My thoughts are with everyone and their family.

{ Cinnamon apple Danish braid }  This 5 minute Danish pastry is nothing short of spectacular! Perfect for a quick sweet breakfast or afternoon pick-me-up.  Filled dough with diced Granny Smiths and a hint of cinnamon, this braid is simple and comforting.  { Read more here … }

{ Fleur de sel chocolate sablés }  Sweet and salty and melt-in-your-mouth.  Baked exactly per original instruction.  When a recipe is inspired by a Pierre Hermé creation, and developed by Dorie Greenspan, really, who needs to make changes?  { Read more here … }

{ Plum and white rose tea cake }  There is something comforting about a simple teacake topped with fruit.  With blood plums in season, inspiration for a flavour partner came from the floral scent of rose to add a subtle perfume to the entire cake.  A delicious combination with the sweet plums.   { Read more here … }

{ 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 (and filling!), indeed.  { Read more here … }

{ Omenapiirakka :: Finnish Apple Pie } You need to try this pie.  The best part for me was how easy the pastry was to make.  And even better than that, how delicious it was.  I actually made the pastry a day ahead and was able to quickly roll out, top with apple and then bake in less than 45 minutes.  To keep it simple, I served with a light dusting of icing sugar and some rich vanilla ice cream to complement the gooey caramelised apple centre of the pie.  { Read more here … }

{ Rhubarb, strawberry & ginger crumble tarts } Rhubarb is synonymous with English desserts.  Growing up, I recall my mother creating a number of desserts that incorporated rhubarb.  Not to the extent that I eventually had to throw a hand to cover my eyes, and gesture any oncoming fruit ladened dish away, but to know that this humble fruit was versatile, practical and a hint towards winter.  { Read more here … }

{ Sticky toffee bread & butter pudding } Combining the essence of two favourite British desserts, the essence of the bread and butter pudding was sustained  using a homemade spice ladened bread, and the rich, buttery butterscotch sauce, made for a slightly more self-indulgent pudding.  A perfect treat for the cooler Brisbane winter evenings.  { Read more here … }

{ Marmalade & golden syrup steamed puddings } The sweet, steamed pudding descends from the traditional boiled pudding – a favourite at Christmas time.  The basic steamed pudding recipe is easy to play around with. It is one of the most simple and comforting desserts to make.  { Read more here … }

{ Mustikkapiirakka :: Blueberry Tart } This simple, rustic style tart is a snap to make and a treat to share.  The blueberries piled high look as inviting as they are delicious.  The simplicity of the tart is the winning secret.  Fresh berries sweetened ever so slightly with a sprinkling of sugar, and topped on an easy to prepare, flaky pastry.  Perfect for any time of year.  { Read more here … }

{ Banana pudding ice cream } A creamy and rich ice cream base injected with custard powder and cinnamon, along with a healthy dose of tropical bananas, produces a refreshing dessert reminiscent of banana pudding.  A winter pudding, with a summer twist. { Read more here … }

{ Chocolate pecan & maple scrolls } Soft, rich and sweet bread is layered with chocolate, pecans and drizzled with maple syrup.  Straight out of the oven it is hard to resist not pulling them apart and enjoying straight away.  Fill with your own flavour combination to personalise your own scrolls.  { Read more here … }

{ Mini doughnuts with homemade dulce de leche } Mini balls of fried yeasty goodness.  The distinct aroma of the cinnamon s ugar on the warm doughnut.  The unbeatable taste of that just cooked doughnut.  These fluffy yeast style doughnuts are a lovely reminder of old fashioned doughnut shop confections.  { Read more here … }

Five months ago, I was excitedly cleaning up my desk at work, bidding à bientôt to my co-workers, and, as I was skipping out the door, entered the final countdown before motherhood.

(Where.  Has.  The.  Time.  Gone?)

Now, I am already preparing for my return to work.  By enjoying each and every day I have with my baby Nina.  Watching her grow, develop and mature.  Spending time with a baby that is flaunting her individuality, who is more alert and ‘talking’, who is trying to show spirit and independence through ‘commando’ crawling, reaching, grabbing, engaging, who giggles and screams in joy at the sight of my face, and who reacts with immense excitement at bright new shiny toys (and cannot get enough of them!).

Each day brings a new reward but the luxury of time will not last forever.   Before I know it, I will be packing her bag and lunchbox for daycare.  In fact, it will be in only six months that Nina will start, and I will ultimately return to work full-time.

And even though, in the future, Nina will not return home to find milk and cookies awaiting her, just freshly baked by her mother, she will not be without baked treats.  So I will comfort myself with the knowledge that a part of me will still be with her during the day.  Even if only in her lunchbox.

{ Fleur de sel chocolate sablés } Recipe by Dorie Greenspan

I made no changes to this recipe.  When a recipe is inspired by a Pierre Hermé creation, and developed by Dorie Greenspan, really, who needs to make changes?

* Ingredients *
1 1/4 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
170g/1 stick and 3 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
180g/5 ounces best-quality bittersweet chocolate, chopped into chip-size bits.

* Directions *
1. Sift the flour, cocoa and baking soda together. Put the butter in the bowl of a mixer fitted  with a paddle attachment and beat at medium speed until the butter is soft and creamy. Add the sugars, salt and vanilla extract and beat for another 1 or 2 minutes. Reduce the speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated (the dough may look crumbly). For the best texture, work the dough as little as possible. Toss in the chocolate; mix to incorporate.
2. Turn the dough out onto a smooth work surface, divide in half and, working with one half at a time, shape the dough into a log that is 1 1/2 inches in diameter. (As you’re shaping the log, flatten it once or twice and roll it up from one long side to the other, to make certain you haven’t got an air channel.) Wrap the logs in plastic wrap and chill them for at least 1 hour. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
3. Centre a rack in the oven; preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
4. Working with a sharp, thin-bladed knife, slice rounds 1/2-inch thick. (If the cookies break, squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving an inch of space between them. Bake only 1 sheet at a time and bake each sheet for 12 minutes. (The cookies will not look done nor will they be firm, but that is the way they should be.) Transfer the sheet to a cooling rack and let the cookies rest, on the sheet, until they are only just warm. Repeat with the second sheet of cookies.

I tiptoe backwards out the room while watching for any hint of movement.  For now, she appears asleep.  I pull the door slightly closed and check the time.  My mind starts to race as I quickly plan out the next few minutes.  That may be all I have.  Maybe more.  And possibly maybe less.

I make a mental checklist of the things I need to do.  Shower.  Eat.  Laundry.  I choose the order wisely as only one item may be checked off.   As I quickly try to knock off these tasks, I listen out at the same time for any whimpers from the bassinet.   Any hint of movement and I will quickly find myself next to her softly patting and shhhhhing.  Trying to settle baby Nina.  Parents everywhere are probably knowingly nodding recollecting similar events with their children when they were newborns.

How different life is.  One significant change is the value I place on time.  I always appreciated what spare time I had before, but now, I acknowledge how precious it really is.  So when I do have a few minutes to myself — usually thanks to my Mum or Mr Mélanger — no prizes for guessing what I want to do.  No, it is not catching up on my sleep and having a nap.  That is the last thing on my mind.  It is baking!

I remember a few months back when I was pregnant and having trouble sleeping.  Mr Mélanger caught me early one morning in the kitchen baking bread.  When I am stressed, need a distraction, or cheering up, baking is my solution.  For me, it is a guaranteed cure to any emotional stress – particularly the stress of a feisty and energetic newborn!!  The waft of something homemade baking in the oven, permeating throughout the house, seems to temporarily evaporate any anxiety.  What an amazing thing!

This little nutty fruity sweet was the very first thing I baked after bringing Nina home from the hospital.  Chosen for its speed of assembly (only minutes to prepare!), and simplicity of ingredients.  There is nothing fancy or chic about this humble slice but it sure is wholesome and soul feeding – particularly knowing it is very likely to grace the lunchbox my baby daughter in years to come.  In the meantime, this was a regular snack for ‘mum’ with milk in the middle of the night!

{ Almond berry slice } Recipe from The Australian Women’s Weekly

* Ingredients *
90g butter, at room temperature
1/2 cup (110g) caster sugar
1 egg
1/3 cup (50g) self-raising flour
2/3 cup (100g) plain flour
1/2 cup (160g) berry jam, warmed slightly
Topping
2 eggs
1/3 cup (75g) caster sugar
1 cups (160g) desiccated coconut
1 cup ground almonds

* Directions *
Preheat oven to 180C.  Line base of a 20cm x 30cm lamington pan with baking paper.  In a small bowl cream butter then gradually beat in sugar until light and fluffy.  Beat in egg thoroughly.  Fold in sifted flours until combined.  Spread mixture into base of prepared pan, smoothing top as much as possible.  Spread with warmed jam. To make Topping, beat egg lightly just with a fork and whisk in sugar, coconut and ground almodns. Spread over jam as evenly as possible. Bake for about 40 minutes.  Remove from oven and leave to cool in pan. Cut into fingers when thoroughly cooled.

When I started crying, I almost thought I would not stop.  Baby Nina was beside me in hospital.  She was four days old.  I was reading the card Mr Mélanger had just handed me for our 1st wedding anniversary.  It was touching, moving and stirred up plenty of emotion.  Next came the gift.  After electing to go down the traditional route of presents for our anniversaries, I wondered what paper item would lie within the wrapping.  Once opened, the tears once more were instant.  But this time with more force.  A black and white framed photograph of me holding our 36-hour old baby girl was my gift.  I was dumbstruck at how Mr Mélanger was able to organise such a precious present.  I was completely unaware of his intention when he took the photograph originally.  What a special piece of paper indeed.

So tonight, we celebrate our belated wedding anniversary.  Actually, on a day of another two anniversaries.  Our baby daughter is now one month old today.  How quickly that time has flown – and how quickly she is growing!  It is also a sad 14 years today since my father passed away.  I cannot believe it has been that long.  The middle names we gave baby Nina are in honour of my father.  We used the same initials, so she will have some connection to the only grandparent that will never meet her.

My father loved strawberries.  Particularly growing them.  I have fond memories of him in his garden tending to rows upon rows of strawberries.  So it is only fitting that I post this homemade strawberry ice cream today, on this anniversary.

{ Strawberry Ice Cream with Lemon Coconut Macaroons } Original recipe by Julia @ Mélanger

Despite the high cream content, this is a refreshing ice cream with the addition of the sweet fruit of the strawberry.  I wanted to pair this with a little zesty biscuit and it was quite some time until I thought of the simple coconut macaroon.  A little grating of lemon rind cuts some of the sweetness and is a nice little tasty treat with the ice cream.

{ Strawberry Ice Cream  }

* Ingredients *
2 1/2 cups heavy cream
2 1/2 cups full cream milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
500g / 1 pint strawberries, hulled

* Directions *
Beat the egg yolks together with the sugar.  In a saucepan, gently heat the cream until bubbles appear around the edges.  Remove from heat.  Meanwhile, prepare an ice water bath and set aside.  Slowly whisk the heated cream in a steady stream into the yolk mixture to temper.  Once it has been completely mixed, transfer the mixture back to the saucepan.  Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon.  Remove from heat and mix in the milk.  Pour mixture through sieve, and set into an ice-water bath.  Chill mixture overnight in the fridge.  The following day, churn the mixture in an ice cream maker according to manufacturer’s instructions. Coarsely chop the strawberries and add to the mixture at the final stages of churning.*  Freeze for a further 1-2 hours to firm up the texture.

*Although delicious, some of the fruit was a little too firm to the bite in this ice cream.  Next time I will make a strawberry coulis and churn in at the end.

Makes 1 1/2 litres/quarts

{ Lemon Coconut Macaroons }

* Ingredients *
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
Zest of 1 lemon
1 teaspoon pure vanilla extract
Pinch of salt

* Directions *
Preheat oven to 350F / 180C. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, lemon zest, vanilla, and salt. Use your hands to mix well, completely combining ingredients.  Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.  Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.

Makes 20

What a baking journey this has been!

This month I ventured into (very!) unfamiliar baking territory and discovered egg free, dairy free, gluten free, and nut free ingredients and recipes.

Wheat flour was replaced with potato flour, soya flour, tapoica flour, rice flour.  Butter was replaced by vegetable/canola oils, dairy free spreads or vegetable shortening.  Egg was replaced by a heated flour/water thickening technique.

I have not even scratch the surface of all the possibilities, but I am glad I have challenged myself to bake with some new ingredients and food substitutions.  To give myself a greater appreciation of what people with allergies face every day.

Thank you to everyone that also trialed some of these recipes – appears as though the Dairy-free, egg-free, nut-free oat crunch biscuits (aka ‘Arnotts Kingstons’) were not just a hit in my household!  (Hint, hint….)

Big thank you as well for some of the other great ingredient substitution and technique ideas.  I am blown away by the wealth of ‘allergy-free’ knowledge out there.  It really is such a specialised area of baking.

Here is a round up of the recipes I tackled this month, plus a few from the archives that are more allergy-free by way of omission rather than substitution.

{ Dairy-free, egg-free brownies } This recipe highlights dairy-free and egg-free baking techniques. These brownies are sweet, rich, and chocolately.  They are moist in the centre and have a lovely crusty surface.  And best of all, they are a snap to bake.  5 minutes preparation and 25 minutes baking.  Simple. { Read more here … }

{ Gluten-free, dairy-free fig jam tarts } This recipe highlights a favourite of mine.  Pastry.  Just a simple tart pastry.  I adapted a previously used pastry recipe and switched out regular flour for a gluten-free flour mix, and used vegetable shortening to replace butter. The pastry seemed to work but warning … it is much more fragile than regular wheat pastry.  { Read more here … }

{ Dairy-free, egg-free, nut-free oat crunch biscuits } You must bake a batch (or two!) of these biscuits. For me, these biscuits are an example of how you do not have to sacrifice taste, flavour and texture, to accommodate an allergy.  If you have not already, I hope you bake some for yourself, very soon!  { Read more here … }

{ Gluten-free, dairy-free orange almond cake } If you are a fan of the rich, intense flavour of orange marmalade you should try this cake.  There is no hiding the essence of the core ingredient here.  It is bold and concentrated.  The cake is very moist and a delicate slice (or two) is delicious served with a coffee or tea for a bit of an afternoon pick me up.  { Read more here … }

{ Chocolate Chunk Coconut Macaroons } Gluten-free and dairy-free.  These little hay-stacked cookies are a simple little biscuit perfect for a sweet indulgence any time of day.  They are simple and quick to make.  The perfect allergy-free Petits fours to whip up at a moment’s notice.  { Read more here … }

{ Calisson d’Aix}  Gluten-free and dairy-free.  Calisson d’Aix is a speciality of Aix-en-Provence.  A tiny diamond shaped sweet, made with ground almonds and candied fruits and finished with white royal icing.  They are traditionally served with coffee after dessert.  A lovely little treat. { Read more here … }

{ Chocolate chestnut cake } Gluten-free.  This cake is dense and rich, but not too sweet. More appropriately a dessert cake rather than afternoon tea cake. But in saying that, it certainly it is quick to prepare and bake.  Recommend serving a healthy dollop (or two!) of thick cream.  { Read more here … }

{ Triple Chocolate Macarons } Gluten-free.  Chocolate is my ultimate weakness in the world.  Thus, in honour of the chocolate macaron, I create a triple chocolate macaron treat.  A chocolate macaron shell, filled with a bittersweet chocolate ganache, and a healthy dusting of cocoa to finish.  { Read more here … }

You must bake a batch (or two!) of these biscuits. Allergy or no allergy, these chocolate sandwiched coconut oat biscuits are simply delicious.

I was given this recipe by a co-worker and was quickly told they “taste like Kingston’s”.  (From those outside Australia, the Kingston is a hugely popular biscuit made by Arnotts.)

When Mr Mélanger taste-tested these biscuits (unaware they were part of my ‘Allergy-free baking‘ month), he boldedly declared, “they are better than the Kingston!”

Needless to say, they did not last long.  But they are such a snap to make, I will certainly be baking up another batch.

For me, these biscuits are an example of how you do not have to sacrifice taste, flavour and texture, to accommodate an allergy.  I hope you bake some for yourself, very soon!

{ Oat Crunch Biscuits }

It was the first time I used a nut, dairy, gluten and egg free chocolate.  I was impressed by the dark chocolate made by Kinnerton.

* Ingredients *
180g butter substitute (I used Nuttelex)
90g golden syrup
1 teaspoon bicarb soda
60g rolled oats
120g demerara sugar
150g plain flour
60g dessicated coconut
150g nut, dairy, egg and gluten free chocolate (I used Kinnerton)

* Directions *
Preheat oven to 160C.  Cream butter, sugar and golden syrup until pale and fluffy.  Add flour, bicarb soda, coconut and rolled oats, and beat on slow speed until just combined.  Drop teaspoons of mixture onto paper lined trays.  Bake in oven for 15 minutes or golden.  For the filling, melt chocolate and sandwich biscuits together.  Can be kept in an airtight container for up to 5 days.

The idea of having an ulterior motive sounds so clandestine.  So underhanded.  But I must admit, my research into Finnish desserts this month was just that.

Naturally, I am fascinated in Mr Melanger’s Finnish ancestry.  Not only because his makeup and personality is very much predisposed by that background, but it impacts me directly, too.  Well, when I use his last name it does at least.  It is always an amusing scenario where I am faced by a quizzical stare and an immediate request of, “how do you spell that?”

Who you are is shaped by so many influences.  For me, it is important to appreciate, celebrate and understand those very persuasions.

Growing up a first generation Australian, alongside parents and a sister that migrated from England, afforded me a reasonably unique identity.  Not only the extensive British influence of my immediate and past family ties, but the custom and tradition of my new country of birth.  This blend has made me who I am.

I want to follow the role that my parents played in sharing their heritage with me.  I want to play an active role in sharing everything relevant with baby Mélanger … who is on the way!

Baby Mélanger, with their inherent Finnglish connections, will learn about their lineage, no question.  Finland.  England.  And naturally, Australia, of course.

In preparation of the big (or hopefully little) arrival of baby Mélanger in September, I will continue to research, learn and experiment with my baking and cooking.

In the meantime, here is a roundup of the Finnish desserts created this month, plus some other delicious Finnish treats that I am sure will now become even more popular in the Mélanger soon-to-be-expanded home.

{ Mustikkapiirakka :: Blueberry Tart } This simple, rustic style tart is a snap to make and a treat to share.  The blueberries piled high look as inviting as they are delicious.  The simplicity of the tart is the winning secret.  Fresh berries sweetened ever so slightly with a sprinkling of sugar, and topped on an easy to prepare, flaky pastry.  Perfect for any time of year.  { Read more here … }

{ Sekahedelmäkeitto :: Mixed fruit soup } The warm, aromatic aroma of the cinnamon is so alluring and while you are heating the sugary syrup.  Your whole kitchen will permeate with this sweet-spicy smell.  The gentle cooking produces fruit that is both sweet and deliciously soft.  It is equally tasty by itself, or made even more special by the addition of cream, or served alongside creamed rice.  { Read more here … }

{ Åland Pancake } If you enjoy the baked custardy taste of the Far Breton, the quintessential flan from Brittany, you will love the Åland Pancake.  It is creamy, dense and very smooth  – and just perfect with a dollop of lingonberry jam, a staple in this region of the world.  { Read more here … }

{ Rahkatorttu :: Karelian Cheese Torte } Vary the recipe as your tastes please.  Include raisins or fruit into the filling.  Use cream or butter to make the cheese even more rich.  Vary the cheese with cream cheese or cottage cheese if you cannot find quark.  Either way, it will be easy, simple yet flavourful – particularly when served with a healthy dollop of cloudberry jam!   { Read more here … }

{ Omenapiirakka :: Finnish Apple Pie } You need to try this pie.  The best part for me was how easy the pastry was to make.  And even better than that, how delicious it was.  I actually made the pastry a day ahead and was able to quickly roll out, top with apple and then bake in less than 45 minutes.  To keep it simple, I served with a light dusting of icing sugar and some rich vanilla ice cream to complement the gooey caramelised apple centre of the pie.  { Read more here … }

{ Karjalanpiirakat :: Karelian Rice Pasties } The pastry was quite easy to make.  It literally mixed together by hand in less than 5 minutes.  The filling is the most time consuming part taking an hour to slowly simmer.  But well worth the time.  Try with a boiled eggs topping, for the most perfect of snacks.   { Read more here … }

{ Hannatädinkakut :: Aunt Hanna’s Cookies } These simple and quick cookies are a Finnish favourite at holiday time.  They are apparently very popular, and according to Beatrice Ojakangas, can be found in supermarkets across Finland all year round.  One taste, and I was a big fan.  They are light and buttery but not too rich.  The little bite size makes them perfect for a little treat during the day.  I also think they make lovely homemade gifts, too!  { Read more here … }

{ Cardamom macarons with coffee cream} My tribute to Finland.  The Finns are reported to be the largest coffee drinkers in the world.  Cardamom is a very common spice used in Finnish (and Scandinavian) baking.  I love the flavours of both so put together this combination.  And let me just say, I am in macaron heaven.  { Read more here … }

{ 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.   { Read more here … }

{ Mustikkapiiraat :: Blueberry filled buns } These buns are a snap to make and smell wonderful coming out of the oven.  You may clap your hands in delight (as I did) when seeing the gooey berry drizzle running down the side of a bun or two.  It will be hard to wait for them to cool slightly so you can devour them.  { Read more here … }

This month, I injected a few traditional savoury ingredients into typical sweet dishes.  As a conservative baker, I challenged myself to take some classic recipes and twist them to introduce some unusual flavour combinations — I was curious how far I would experiment with solid, timeless dishes.

Tried and true recipes such as apple pie, chocolate mousse, shortbread, and crème brûlée were given a flavour make-over.  Enter rosemary, fennel, Chinese five spice, and coriander that featured in the line up this month.

Want more savoury flavours?  How about basil, thyme, pepper and salt?  These usually savoury ingredients were the focus of a citrus tart, chocolate brownie, gingerbread cookie, and caramel chocolate cupcake showcased previously on Mélanger.

Here is the round up for the month. I hope you enjoyed your own experiments in the baking kitchen!

{ Coriander spiced apple pie } Although cinnamon and apple go hand in hand, a temporary substitution made for a surprisingly delicious flavor combination.  The nutty, spicy and rather citrusy flavour of ground coriander pairs unpredictably well with apple in these modest little pies.  { read more here … }

{ Chinese five spice chocolate mousse } For me, there is nothing like chocolate to soothe an unsettled soul.  In this case, a Chinese five spice chocolate mousse.  Inspired by a Belinda Jeffery rich chocolate cake showcasing the same spice these little aromatic pots were a delicious spin on the usual.  { read more here … }

{ Fennel & olive oil shortbread } The rich, sandy texture of the shortbread is preserved despite the variations.  The fennel flavour is prominent as soon as you take a bite.  The olive oil flavour comes through at the end.  It is subtle, but there.  This shortbread sure does lend itself well to different flavours. { read more here … }

{ Rosemary & orange crème brûlée } Rosemary was infused into the cream before making the basic custard for the brûlée.  The zest of one orange was also folded into the final mixture.  The injection of a less traditionally sweet flavour balanced the incredibly rich brûlée.  The end result was a typical creamy brûlée, with subtle suggestions of pine and some zing.  { read more here … }

{ Lime-Basil Tart } The traditional citrus tart is given a twist with the addition of fresh basil.  The fragrance from the basil is subtle but brings out the zesty overtones of the limes.  These flavours pair especially well with a basic sweet tart pastry.  { read more here … }

{ Thyme Brownie } This is the ultimate brownie recipe.  The end result is chewy with the right about of ‘bite’.  The slight variation with the thyme was subtle.  It produced a slightly earthy aroma to the rich, chocolately flavor of the brownie.  If you are a fan of a brownie that is not too cakey, and not too fudgey, this is a must try for you.  { read more here … }

{ Pfeffernussen } Pfeffernussen means ‘pepper nut’ in German.  This cookie features pepper (but no nuts!), and a range of spices such as cinnamon, all spice, nutmeg and cloves.  The light sugary coating of the cookie complements the peppery flavour deliciously. They are incredibly airy and light, and have a beautiful peppery flavour.   { read more here … }

{ Chocolate Salted Caramel Cupcakes } The salted caramel harmoniously melds with the rich chocolate cake and dark chocolate frosting.  Lightly sprinkled to finish, the grey flakes look misleadingly innocent.  When you savour the taste, the flavour faintly lingers urging you to immediately go back for more.  { read more here … }