We were once asked to fill out a questionnaire at work that was meant to assess our strengths and weaknesses. The survey had over 150 questions and we were meant to share our results with our group when done. After the 10th question, I gave up, there was simply no way I was going to sit through the remaining 140. I decided instead to ask my husband what he thought my strengths were, and what areas I could improve on.
“On the positive side,” he said “you are resourceful, always wanting to learn new things and you get along well with others.”
“But…” I asked.
“Well, you’re impatient” he told me. “Impatient?? I’m not impatient!” I protested.
“You are – you can’t even sit down long enough to fill out a survey!” he answered.
Point taken.
When I want something, I want it right NOW. The smallest hint of delay can frustrate and exasperate me.
It feels like only yesterday that I introduced you to the Blog Monster and was sharing some of her lovely recipes. And my Mom’s coming back tomorrow and I can’t wait! I thought that the best way to welcome her was with a freshly baked babka which I took from the Australian Gourmet Traveller April Issue. This babka is made with chocolate and a hazelnut paste and is one of the best brioche recipes I have tried so far. This is the second time I’ve made it and, I like the dough so much, I am thinking of using it as a base for other sweet (and savoury) creations! I’m thinking along the lines of Lemon and Orange, or maybe even Chorizo and Caramelized Onions, or Ham and Cheese?! The choice is endless so stay tuned!
Update: 25 September 2009 – I’m looking for your thoughts on the next bread and butter pudding:
Minimum effort with maximum results… that’s exactly what this bread pudding is all about.
While bread pudding started as a frugal dish which was a good way to use up stale bread, this has evolved into a pretty deluxe dessert – this version (which I have adapted from Gary Rhodes, New British Classics) is almost creme brulee like in texture and a decadent end to a winter meal.
The recipe also reheats well, if you are lucky to have leftovers, 15 to 20 seconds in the microwave will do the trick!
1 Loaf Brioche, cut into about 18 slices and crust removed
6 yolks
175 g caster sugar
300 ml cream
250 ml milk
1 vanilla bean, scraped
80g salted butter – soft
25g sultanas
4 pieces pitted dates, sliced
Place egg yolks and sugar in a bowl and whisk until pale. Mix the milk, cream and vanilla bean in a pot and bring the mixture to a simmer. Pour a fourth of the scalded milk into the egg yolk mixture and whisk. Pour the rest of the mixture on to the egg yolk mixture and whisk continuously. strain through a fine mesh strainer. Set aside to cool slightly.
Meanwhile, butter the brioche slices and cover the bottom of an over proof dish (I used a 9 inch round cake dish) with a third of the bread. Sprinkle half of the sultanas and half of the pitted dates. Add another third of the brioche and then top again with the rest of the sultanas and dates. Finally, top with the rest of the buttered brioche.
Pour half of the custard mixture and let rest for 30 minutes. Then pour the rest of the custard mixture and let soak for at least 1 hour. When ready to use, pre-heat your oven to 130c and bake the pudding in a bain marie for 45 minutes. To serve, sprinkle with more caster sugar and torch to caramelize the top.
Serve with vanilla ice cream while the pudding is still warm.
P.S. Special thank you to Lita, one of the BEST PHOTOGRAPHERS in the PHILIPPINES for the photo and photo tips!
Trissalicious 