I’ve been distracted and uninspired lately.
Distracted because my husband and I have been house hunting and where normally my weekends have been spent baking or cooking in my kitchen, we’re now spending them in other people’s kitchens during open inspections. Just the thought of moving has been both exciting and stressful at the same time.
The lack of inspiration always hits me when my Mom, the Blog Monster leaves. As many of you know, she is always a great source of recipes and an even greater source for blog stories! I usually find myself scrounging around for blog material a month or two after she’s gone.
During these times I find that going to a restaurant we’ve never been to or buying a new cookbook helps.
This weekend my husband and I finally made our way to Newtown, a suburb only 15 minutes away from our place, to a restaurant called Bloodwood. Run by chefs Claire van Vuuren, Mitchell Grady and Jo Ward who previously worked in fine-dining restaurant Claude’s, this restaurant offers a more down to earth but every bit as delicious plate-sharing menu. Wonderful food, great vibe, and excellent service, this place was a definite source of weekend inspiration! One stand out dish was their Bloodwood Trifle -(made with strawberries, pound cake, rose jelly, mascarpone and champagne anglaise) which served as the inspiration for my wanting to make this Berry Tiramisu.
For all you out there who are stuck in a rut, I’m giving away two cookbooks that I think are great sources of inspiration, for different reasons. All you have to do is leave a comment and tell me which book you want and why and if you are so inclined, follow me on twitter. I’ll choose the winners on the 31st of October 2010 and will ship to anywhere around the world.
The cookbooks you can choose from are:
1. Bourke Street Bakery – Situated in the hip foodie enclave of Sydney’s Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. The bakery’s long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares – from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries like ginger brulée and pistachio tart. Bourke Street Bakery is the ultimate baking companion with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.
2. Donna Hay Seasons – Seasons is a celebration of the most beautiful seasonal stories that have appeared in donna hay magazine. A compilation of the magazine’s most gorgeous location stories, Seasons is a visual delight featuring the best recipes of spring, summer, autumn and winter.
Serves 4, Based on recipe by Jill Dupliex
- 500 grams mixed berries (I used strawberries, blueberries and raspberries)
- 2 eggs, separated
- 100 grams caster sugar
- 400 grams mascarpone
- 200 grams sponge fingers (Savoiardi)
- 100 ml sweet dessert wine (the original recipe calls for 200 ml)
- Icing sugar to dust
- If you’re using berries, halve them, and mix them with the other berries. Beat the egg yolks and caster sugar until creamy and then whisk in the mascarpone.
- Beat the egg whites in a separate bowl until semi-stiff peaks and fold this into the egg yolk mascarpone mixture. Set aside.
- Dip each of the sponge fingers for a few seconds into the dessert wine. Lay half the sponge fingers into the container and then add half of the mascarpone mixture and half of the berries.
- Top with a second layer of the sponge fingers, the rest of the mascarpone cream and finally the remaining berries.
- Allow the tiramisu to set for around 3 to 4 hours and then dust with icing sugar before serving.
The recipe comes form Jill Dupliex and I have made this before using the regular method and this weekend I made it on the Thermomix.
Berry Tiramisu on the Thermomix
- Using the butterfly attachment, beat the eggwhites on speed 4 for 1 minute. Transfer the egg whites to another bowl.
- Beat the egg yolks and sugar using the butterfly attachment on speed 4 for 30 seconds. Add the mascarpone and mix another 20 seconds, also on speed 4.
- Place the egg whites back into the thermomix bowl with the egg yolk/mascarpone mixture and mix on speed 3 for around 5 seconds, until thoroughly mixed.
- Continue as per above instructions from the third point.
Cooking Lessons from Tomislav – I’ve written previously about the fantastic time we had at Tomislav Restaurant. If you’re keen to learn how to cook some of Tomislav’s dishes – there will be a Masterclass on the 27th of November from 10:00 am to 12:00 noon followed by a three course meal. This will be held at his restaurant in Darlinghurst. Slots are very limited so please contact me (email@example.com) if you are interested and I can pass on your details to the organizers. The cost for the session is $110.00 per person.
Lastly, I’d like to announce the winner of my Savour Chocolate and Patisserie Giveaway! Congratulations to Emma from The Cake Mistress Blog – Kirsten has chosen you entry among the entries. A big thank you to everyone who joined the competition!
This contest has now closed. Congratulations to Angela and Peachy for winning the books!