{ Mélanger :: to mix }

This has been my longest ‘month’ ever.  Not due to an abundance of posts to share on my latest baking theme, but due to the reality of how time has shifted since baby Nina entered my life.  So I hope no one out there is checking calendars?

I have enjoyed creating a month on my blog as a tribute to breast cancer awareness month.  Baking brings people together.  Food is at the core of many celebrations, it is shared over laughter and tears, and is centre stage of many special occasions.  So appropriate that it showcase a tribute to the strength, courage and determination of all the women around the world who have battled breast cancer.

For me there is something quite humbling about baking, and this month especially.  Thank you to everyone who has shared a story, a thought or a comment about someone they know who has battled, or is battling breast cancer.

Here is a round up of my ‘pink’ treats this month, plus a selection from the archive.

{ Fig and raspberry hazelnut cake } A play on a Dorie Greenspan favourite.  This little fig cake is injected with ground hazelnuts, and the figs were matched with a handful of raspberries. The overall result was a very easy to make, moist and flavoursome cake that is perfect not only for autumn, but any day of the year really.  { Read more here … }

{ Strawberry Ice Cream with Lemon Coconut Macaroons } 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. { Read more here … }

{ Almond Berry Slice } 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.  { Read more here … }

{ Cherry Macarons } Some kirsch soaked cherries and a heaping of ultra rich chocolate praline mousse fill these macarons shells.  The result?  The nuttiness of the rich chocolate praline mouse paired wonderfully with the almond based macaron shell.  The overall flavour rounded out by the juicy cherries.  An accidental combination, but a delicious outcome.  { Read more here … }

{ Linzer cookies } Savour the flavours of Christmas in one bite?  A light, buttery hazelnut pastry weaved with cinnamon, cloves, and lemon, then sandwiched together with raspberry jam?  This spicy cookie includes all the essential ingredients for Christmas.  And with a healthy sprinkling of confectioners sugar to finish, certainly look the part! { Read more here … }

{ Treacle Jumbles } These happy coloured biscuits are really easy to make.  They are egg free and only use the smallest amounts of butter.  I think they are adorable with the bright coloured icing.  Perfect for little sweet yums at a kid’s party?  Right next to the fairy bread!  { Read more here … }

{ Strawberry sorbet with vanilla tuiles } Little tuiles are the perfect accompaniment to sherbet, ice cream and fruit desserts.  In this case, Philippe Rochat recipe for my Strawberry Sorbet.  Philippe Rochat is famous for his sorbet, and the emphasis on this recipe is high quality, sweet strawberries.  The strawberries provide the beautifully sweet taste, not mountains of sugar.  { Read more here … }

{ Cherry Strudel } Sour cherries are the perfect pick to complement delicate strudel pastry.  Even more complementary is a healthy serve of vanilla ice cream to accompany a warmed slice, or two!  The strudel is a wonderful dessert to showcase seasonal fruits.  Apple, cherry, apricot, peach, berry.  The choice of filling is endless.  { Read more here … }

{ Strawberry and Pistachio Tart } This tart was melt-in-your-mouth good.  The pâte sablée pastry has a delicate crisp and crumbly texture.  The sweet, buttery-ness of the pastry pairs well with the slightly sharp and tangy crème fraiche filling.  A hint of summer bursts through with a perfect finish of strawberries on top.  { Read more here … }

{ Rose macarons with raspberry cream } These blushing delights are the ideal sweet solution for any baby shower, wedding, special occasion, or simply as an afternoon treat!  The bold pink colour is paid off with a mouthwatering raspberry white chocolate ganache centre.  { Read more here … }

{ Raspberry lemon frangipane slice } The sweet bread dough base is much lighter than its tart dough or biscuit base counterparts, making it a more delicate sweet indulgence.  The flavours of raspberry and lemon are a classic.  The subtle almond flavoured frangipane helps retains a level of richness and moistness.  The arrangement altogether, is one very easy to eat treat.   { Read more here … }

{ Raspberry cream cookies } Sometimes I get the urge to bake something simple.  Mostly because I really want to bake but do not have the time for something overly elaborate.  I think these homemade cookies fall into that category.  They are lovely and simple, but not too complicated.  { Read more here … }

Next month, baby Mélanger is due to arrive and join the Mélanger household.  Thus far, my pregnancy has been mostly agreeable (touch wood that continues), …. except for one little minor grumble.

Food restrictions.

Being the risk averse person I am, I have taken on the task of eliminating any potential food or beverage nasty with force.  Not just some of the time, but 100% of the time.

Mr Mélanger has been handed the essential role of food reintroduction facilitator.  I have created a detailed day-by-day menu outlining specific foods that I impatiently want to consume, yet again.  (Probably no surprises what graces that list.)  And so during the first four to five days after delivery of bub while I am still in hospital, I hope to be reacquainted with some of my old favourites.

I am lucky not to have any allergies to food, nor (as far as I am aware) any food intolerances.  But many people face permanent food restrictions in their life.  Each and every single day.

So this month is my way of learning more about allergy free baking.  My way of increasing the awareness of allergy restrictions (for myself and others), and to challenge myself to bake with some new ingredients and food substitutions.

And although I cannot compare nine short months of food restrictions with a life threatening allergy, I must say that my pregnancy experience has given me a greater appreciation of what people with allergies and face every day.

So join me as a I venture into very unfamiliar allergy free baking territory!

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 … }

Given Mr Mélanger’s suomi connection, I am fascinated learning anything at all about Finnish cuisine.  During our visit to Finland, I enjoyed a delicious array of fresh produce from the Kauppatori (market square), local fare from modest bistros and cafes, mouth-watering meals from restaurants and outstanding flavours from authentic, homemade cooking.

My limited exposure to Finnish food prior to this trip (and meeting Mr Mélanger!), was instantly lifted during my travels from Helsinki and journeying west to Turku.

In the baking and sweet arena, I am familiar with the staple that is rye bread, as well as the popularity of coffee breads.  But I would, I am afraid to say, draw a blank in visualising a Finnish dessert.

Given the abundance of berries in this Northern European land, I presumed they would feature strongly in this after dinner meal.  But I paused after that.  With such a harsh climate in Finland, I struggled to think what other common ingredient would find its way into a typical Finnish dessert.

What would feature after the abundance of berries had been exhausted?  After Cloudberries.  Lingonberries.  Bilberries.  What next?
I was curious.

After researching, much cross referencing, and endless awkward translating from Finnish to English, I turned up a few ideas.

Stay tuned….

It can be subtle. It can be extreme. The injection of savoury ingredients into typical sweet dishes.

It is not a new trend, but I was intrigued by an article a friend sent to me a few months back. Though no stranger to adding savoury ingredients into my baking – salt to chocolate and caramel, pepper to biscuits and cookies, savoury herbs into sweet pies and slices — I was curious how far I would experiment.

As a conservative baker, I am not a huge experimenter and resolutely adore the classics. I recognise the value of solid, timeless dishes. They are tried and true. They have stood the test of time. They are like the white shirt and blue jeans of the baking wardrobe. But sometimes you want to jazz up your jeans and your plain white shirt. And on those occasions, I am happy to accessorise …. a little.

Since publishing Mélanger, I have created my own solid basic recipes for things like macarons, cakes, breads and the like. My baking interest in the past would always flick from random recipe to random recipe. I would embark on a new baking adventure with an always frenetic enthusiasm to try something new, every single time. But now, with my own basic recipes for classic recipes under my ever conservative tan coloured belt, I am eager to explore subtle twists to ultimately expand my own repertoire.

So this month is a challenge to take some classic recipes and twist them to introduce some unusual flavour combinations – and hopefully combinations that work – without compromising the original style of dish.

There are a few ingredients I am mulling over.  Fingers crossed they work!

This month, the focus is on bread.   Bread that is sometimes spicy, sometimes fruity, but bread that is always sweet, soft and rich.

Bread making forces you to focus on the here and now.  You need time.  You need patience.  You cannot rush the mixing, the kneading, the proofing, the shaping, the baking.  But for your patience, you are well rewarded.

What could be more satisfying than perfecting a bread dough recipe, then modifying it to create an almost endless selection of different sweet breads?

My goal is to take one very versatile sweet dough recipe, and adapt it to make a range of buns, braids, scrolls and more.

1 dough.  6 recipes.

Stay tuned.

In my head, I title this post, “When expectations fail to deliver.”

As I look back on my Petits fours month, I realise what a busy month this has been.  To say that life has been demanding, is a slight understatement.

This month, there has been little time for baking, photographing and writing, almost non-existent time for reading my favourite blogs, and absolutely no time for future baking planning.  This month I am frustrated in how few sweet treats I have shared.

Due to time constraints, I disappointingly was also unable to participate in my favourite baking group, Daring Bakers.  Interestingly, the only other time I was unable to participate, was the month of my wedding and honeymoon last September.  Yes indeed, things have been busy.

I did manage to experiment, however, with a few new recipes this month.  Some successful (French macarons, Nougat and Opéra cake), and some, not so successful (Pâte de fruits).  I conquered my fear of the French meringue version of macarons, managed success in producing a whisper light sponge in my chocolate-coffee explosion, and learned more about pectin than I bargained for.

The goal this month was to explore some new ideas, and find perhaps a handful of ideas for my own Petits fours plate.  It would be unreasonable not to find macarons on my plate.  But what else?  Fortunately, in my round up, I can delve into my archives for other examples to draw on.

So here is my Top 10 list of favourite Petits fours. What would get your vote?

{ Triple Chocolate Macarons } 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 … }

{ Lemon Glazed Madeleines } Madeleines are my favourite sweet petit French treat – behind macarons, of course!  The recipe is courtesy of David Lebovitz.  I followed it to the letter and was easily able to produce some tasty little shelly treats.  The simplicity and elegance of these little cakes is just so charming.  { Read more … }

{ Chocolate Madeleines } If chocolate is my ultimate weakness, and Madeleines high up on my list of favourites, it would be scandalous not to include this variation.  The original recipe is for a Orange Blossom Honey Madeleine, with variations for lemon, pistachio and chocolate to cater for a variety of palates and tastes.  { Read more … }

{ Opéra Cake } The sublime partnership of chocolate and coffee on display.  An elegant almond sponge cake (Joconde sponge), is alternately layered with coffee buttercream and chocolate ganache, then finished with a generous layer of chocolate glaze.  { Read more … }

{ Chocolate Chunk Coconut Macaroons } 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 Petits fours to whip up at a moment’s notice.  { Read more … }

{ Pistachio & Cranberry Nougat } This chewy sweet is the ultimate in personalisation.  Choose your favourite nuts and fruit to create your own flavour combination.  Prepare ahead, and cut into mouth sized pieces for a simple, yet individual Petits fours selection.  { Read more … }

{ Mini Chocolate Éclairs } Mini choux pastry treats are a favourite Petits fours option.  A vanilla pastry cream filling and a simple ganache to finish keeps this simple, and quick to prepare. { Read more … }

{ Strawberry & Pistachio Tart } Mini tartlets are a popular Petits fours choice.  This tart will not disappoint.  The pâte sablée pastry has a delicate crisp and crumbly texture.  The sweet, buttery-ness of the pastry pairs well with the slightly sharp and tangy crème fraiche filling.  A hint of summer bursts through with a perfect finish of strawberries on top.  { Read more … }

{ Calisson d’Aix } A tiny diamond shaped sweet, made with ground almonds and candied fruits and finished with white royal icing.  The addition of orange flavoured liqueur to the almond candied fruit mixture, is simply festive. They are very simple to make, and a perfect make-ahead sweet.  { Read more … }

{ Tuiles } Traditionally, tuiles are thin, crisp almond cookies that are gently moulded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they are named.  These little tuiles are the perfect accompaniment to sherbet, ice cream and fruit desserts.   { Read more … }

Should every budding amateur patisserie chef have a signature petits fours plate? After a recent injection of inspiration, I enthusiastically say, yes.

Petits fours are dainty biscuits, tiny decorated cakes, and miniature confections traditionally served with dessert or with coffee at the end of the meal. They are also popular at luncheons and high teas, and growing in popularity. These small treats are designed to be light and nibbled in almost one mouthful.

Dry (sec) and fresh (frais), the selection of petits fours seems limited only by imagination. Madeleines, tuiles, friands, macarons, langues de chat, palmiers, truffles are a selection of petits fours sec, and mini choux éclairs, glacé fruits, iced or glazed cakes, tartlets some examples of petits fours frais.

Small, however, does not equal simple. Petits fours are delicate and often fiddly, and demand much patience. According to the French Culinary Institute, it is estimated that one quarter to one third of a pastry kitchen’s time is dedicated to preparing petits fours. That fact alone impressed me enough to investigate them further — and quickly conclude they were more than worthy of a full month of sweet study and hungry exploration on Mélanger.

What prompted all this interest initially? My inspiration was delivered on a white plate at Aria Brisbane at the end of the meal.

{ Images ::  Rich Valrhona chocolate délice with chocolate sorbet – Aria’s signature chocolate dessert – selection of truffles and Turkish delight petits fours @ Aria Brisbane }

After happily grazing on an amuse bouche of soy marinated tuna with daikon cucumber and truffle vinaigrette, then a starter of twice cooked Bangalow sweet pork belly with apple puree and black pudding, a main course of roasted lamb rack with cumin, labna and egg plant, and a dessert of rich Valrhona chocolate délice with chocolate sorbet (Aria’s signature chocolate dessert), the table was presented with coffee and petits fours – a selection of truffles and Turkish delight.

With satisfied, full bellies around the entire table, it did not take long for hands to reach, not so shyly, into the small treats.

{ Images :: Matt Preston’s book, Cravat-a-licious and Julia & Matt Preston @ book launch at Aria Brisbane }

The entire restaurant was there to celebrate the launch of Matt Preston’s book, Cravat-a-licious. Matt Preston’s larger than life personality left an indelible mark, but for me, so did the final course.

So this month, I will investigate a range of my own petits fours. I hope you enjoy the small taste I will showcase. Perhaps it will include a new favourite for you, too?

Do you already have a repertoire of miniature delights that you fall back on time and time again? Please share!

A small handful of cookbooks in my collection have dedicated sections on petits fours. I will be heavily referencing the following this month:

The Roux Brothers on Patisserie, Michel and Albert Roux
Indulge, Claire Clark
The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute
Ripailles, Stéphane Reynaud
Mastering the Art of French Cooking, Volume 2, Simone Beck & Julia Child

Thank you to Vogue Entertaining and Travel and News Magazine for my invitation to join the book launch at Aria Brisbane – and a big thank you for not being mortified at the table (and in fact being fully encouraging!) as I whipped out my camera to take snaps of Matt Preston and the dishes throughout the meal.

In the distance, the sky is dark.  There certainly will be an afternoon storm.  The humidity has been especially hot that day.  The girl peers out the window and glimpses at her father outdoors, tending to his beloved plants in the garden he so cherishes.  She watches him stand in front of the banana trees, eyeing them, questioning them.  They are full of almost ripe fruit.  Although not ready to eat, the sweet perfume is strong, and the aroma almost carries indoors.

The girl walks outside as her father turns away from the banana trees.  He sees his youngest daughter standing there.  ‘Julia, would you like to help select which hand of bananas we will eat next?’ her father said with that trademark twinkle in his eye.  She skips over to her father happily exclaiming, ‘of course!’

They stand back, side by side, and consider the ripening bananas.  The young girl sticks out her hand, points and exclaims, ‘that one daddy!’  With a smile, he replies, ‘good choice.’  Julia’s father picks up his saw.  ‘Now, stand back a little and be careful of the sap.  You know how it stains.’  The expert gardener effortlessly cuts down the chosen hand of bananas, the bananas that the family will soon be enjoying.  The little girl claps her hands with glee.  Bananas are one of her favourite fruits.

Finished with the task, Julia returns to the house.  She runs up the stairs, but before walking through the back door she pauses.  She looks around at her father, and the fruit in the prized garden that he treasured.  Bananas, papaya, strawberries, mulberries, passionfruit.  All tropical fruits he had grown in this suburban Brisbane garden.  The garden he loved.

This month on Mélanger, I am showcasing the fragrant, tropical fruits of Queensland.

Why?  To remind myself how lucky I am to have such fresh, locally produced fruit available to me, to share a little of Queensland with my readers not familiar with the sunshine state of Australia, and to dedicate a handful of fruit desserts to my father, and to my memories of him tirelessly working in his much-loved garden.

For those in the southern hemisphere, I hope you enjoy this range of refreshing desserts to help you through your hot summer.  For those in the northern hemisphere, I hope this brings a little bit of sunshine to you during your cold, blustery days.

Welcome to Queensland!

This month on Mélanger has been my most fun yet.  From the idea of celebrating the ’12 days of Christmas’ with holiday inspired macarons, to the selection of flavours (borrowing ideas from traditional Christmas desserts, cookies and breads), to the festive and quirky photographs, it has been a joy to share these creations with you.

Here is a re-cap of the holiday macarons.  I hope you enjoyed the series and discovered a few new tastes and flavours from around the world.

Day 1 :: White Christmas macarons
Day 2 :: Pfeffernussen macarons
Day 3 :: Candy cane macarons
Day 4 :: Coconut praline macarons
Day 5 :: Rugelach macarons
Day 6 :: Maple date macarons
Day 7 :: Melomakarona macarons
Day 8 :: Cucidati macarons
Day 9 :: Eggnog macarons
Day 10 :: Cranberry macarons
Day 11 :: Chestnut macarons
Day 12 :: Joululimppu macarons