Oh crap it is August already

August 9, 2015 § 2 Comments

My friend Ollie has been giving me a big push up the backside to start what I promised I would start doing months ago, so here goes. In an attempt to stop his nagging and with promise of the smoking hot photographs that he will take, I will share some of the things going on here at the bakery. Starting with a special we ran today. We usually serve Bakers Oven Baked Beans with poached eggs in a brioche shell but today we had a bunch of extra brioche shells that needed using and haven’t run a sweet special for a while. I wanted to make a soft yoghurt mousse after a bit of kitchen banter we collectivley settled on infusing lemon verbena in the cream and honey poched pears and strawberries to top it off.

I really like this soft mousse or maybe it is more of a cream if you would like to try it here is the recipe.

Lemon Verbena Yoghurt Cream

300g Cream (35% Fat)

80g lemon verbena

150g organic sugar

2  titanium gelatine leaves bloomed

350g greek yoghurt

250g cream whipped to stiff peaks

Heat the cream, sugar and lemon verbena over the stove until it simmers remove from the heat and stir in the gelatine and set aside to cool. Strain the infused cream over the yoghurt and whisk until completly incorporated. Fold a small amount of the whipped cream into the yoghurt mixture at a time until it is well combined and pour into a container to set in the fridge.

Lemon verbina pear brioche

Photographer’s note:

Hello Oliver here,

Part of my solemn duty as photographer of this creation was to eat it after staring at it for fifteen minutes through a lens, and given Alice isn’t one to toot her own horn it is also my solemn duty to toot it for her. However I must abandon solemnity and duty in reporting that this is ball out delicious and also surprisingly light, that is not to say that I could finish the whole thing, because I couldn’t I had to share it with Seth who assembled it for me.

Apparently part of the recipe came to Alice in a dream, and I can only blush having eaten what I assume was a very good, honey covered, slightly sticky and sweet dream.

I will now perform 100 sit ups.

Namaste,

O.

Pop Up Store

January 30, 2015 § Leave a comment

We are hosting a valentines pop up shop next to the bakery. I am making confectionary, Kamisha from Little Wren Flowers is selling her beautiful flower bunches, and Kyle from Cheese Mongrel will be putting together cheese boxes. This will be the first of I hope many exciting uses of this space over the next year.Pop Up Poster

Still Baking

January 24, 2015 § Leave a comment

I have been thinking I should pull this blog down for a while. It looks stale and very unloved. I just turned to Joe (who I am sure you will meet if I start posting again) and asked “What I have been doing over the last year?”  “Why did I stop blogging my exploits?”. His joe-ish response accompanied by his deep chuckle and cheeky grin was: “We sold shit loads of bread.” You see, Joe is the man who among other things, delivers the bread and cakes we make in Uprising Bakery. Oh yeah I did open a bakery.

Uprising is no longer a baking hobby that I run from my tiny home kitchen, things got a little out of hand, like 23-people-on-the-payroll out of hand. Uprising is now a warehouse kitchen and bakery, it’s become something else and something a lot bigger. The experiments, the new recipes and the love of baking remains the same. Maybe it’s time to start posting again. It would be cool to share some of what happens behind the scene with you all, the recipes, the stories, a touch of drama and flour covering just about everything. Morning Team

Instagarm Egg Whites and Macaroons

May 2, 2013 § 4 Comments

Yesterday I was admiring a friends pictures on Instagram she had been using up her egg whites and had made some almond bread. When I commented that I had built up quite a collection in my freezer she suggested a few other things that I could make with my egg whites. One idea was the less popular cousin to the french macaron… coconut macaroons, I was instantly sold by the idea. The only thing that topped off this suggestion was a generously emailed copy of her favourite recipe. I have to say these are the best dam coconut macaroons I have ever had, even Christo who said he didn’t like macaroons polished off a few before suggesting I should make these again. This is a post from lemonpi’s blog on macaroons a few years agoCoconut Macaroons

Saturday Baking With My Levain

April 27, 2013 § Leave a comment

Levain

ANZAC Day

April 25, 2013 § 1 Comment

It has been a few years since I made ANZAC biscuits.                They are something I remember my mum used to make often when I was little. When I made my first batch this year as ANZAC day approached, I felt quite patriotic watching my Instgram feed as there was a collective posting of everyones version of ANZAC biscuits across the country. I made two types a traditional and one studded with my current obsession cocoa nibs. I didn’t have a copy of mums recipe so I adapted one that Jill Dupleix shared in the weekend paper last year.

Cocoa Nib ANZAC

COCOA NIB ANZAC BISCUITS

Recipe Makes 45

INGREDIENTS

300g rolled oats

150g desiccated coconut

600g white flour

390g dark brown sugar

150g cocoa nibs

375g unsalted butter

180g water

240g golden syrup

3 tsp bicarb soda

1 pinch of sea salt

SCOOP ONTO TRAYS

METHOD

In a large bowl combine the oats, coconut, sugar, flour, cocoa nibs and salt. Preheat the oven to 160 degrees C, and line two baking trays with baking paper. Melt the butter water and golden syrup together  in a pot over the stove, remove from the heat and stir through the bicarb soda pour this frothy mixture onto the dry ingredients and mix well. Use an ice cream scoop to divide the mixture onto the trays, then press the tops to flatten slightly. Place the trays into the oven and bake for about 20 min. Remove the trays and allow the biscuits to cool on racks until crispy on the outside and a little chewy on the inside.

 

Fennel Rye and Fruit Loaf

April 25, 2013 § 10 Comments

Things are moving along with the bakery build, and I am taking every opportunity between my current baking schedule to road test some loaves I may bake once we move. Today I made a Rye Fennel and fruit loaf. I think I will eat it with bresaola and a sharp hard cheese. Fennel rye and fruit loaf.

Follow

Get every new post delivered to your Inbox.

Join 81 other followers