Brioche

Do you ever flick through your cook books and make mental pictures or notes in your head of those particular pages that you really want to try but get filed either in the "too hard basket" or the "maybe one day basket"? I actually feel a little lost if I haven't at least, once a week, pressed that little red button on my oven to ignite the gas and either whipped up an old favourite (taking the easy route!) or like this brioche, searched through my mental "too hard basket" and have a crack at something a little out of my comfort zone.

I have made a few recipes that have asked for brioche and of course I have just bought some from my local supermarket or bakery but have always wanted to have a go at making it myself. It is not the type of recipe that can be made on the spur of the moment, it requires a little planning and sometimes for me that can be quite difficult because I tend to wake up and want it straight away.

Well I was a good girl and made a date with my brioche and what a date it was.....rich, decadent, soft and buttery. I think I'm moving to Paris now, just haven't told Mr M yet!! It was well worth all the proving time, probably a good thing it takes so long as it's not something you could eat every single day (well not great for my thighs) but something I would HIGHLY recommend and if you want to impress someone. Even my little ones were extremely impressed!
If you do manage to have any left overs don't forget to use it in a bread and butter pudding or even some french toast for breakfast. I happened to pick a particular chilly day (well for Brissy it was cold) to make this brioche and throughout the recipe you need to rest it in a warm spot. I had to turn my heater on to heat up the room a little as the sun wasn't even shining.....the things we do for brioche!!!

You will need:  This particular recipe was found in "a cooks guide" by Donna Hay
1 x 8g sachet dry yeast
1 tablespoon lukewarm water
1/4 cup (55g) caster sugar
1/4 teaspoon sea salt flakes
2 tablespoons lukewarm milk
1 2/3 cups (250g) 00 flour (This flour was just in my local supermarket, it's used for pasta, breads etc)
2 eggs, lightly beaten
225g butter, chopped and softened
1 egg, extra, lightly beaten

Place the yeast and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

Combine the sugar, salt and milk in a separate bowl.

 Place the flour, yeast mixture and egg in a bowl of an electric mixer and, using a dough hook, beat on low for 1 minute.

 Increase speed to high, add the milk mixture and beat for 10 minutes or until dough comes away from the sides of the bowl.

While the motor is running, gradually add the butter and beat for 6 - 7 minutes or until glossy and elastic.

Place the dough in a bowl and cover with plastic wrap. Set aside in a warm place for 2 - 3 hours or until the dough has doubled in size.

At this point you will notice it quite buttery around the edges don't worry it's quite normal.
Divide the dough into 4 equal size balls and kneed on a lightly floured surface until smooth. Place in a 22cm x 8cm lightly greased loaf tin, cover with a clean, damp cloth and set aside for 1 hour or until doubled in size.

Preheat oven to 180 degrees (350F). Make a cut in the centre of each ball, brush with the extra egg and bake for 35 - 40 minutes or until golden.  Allow to stand for 10 minutes.

 YUM YUM YUM!!!

Vanilla porridge with honeyed apples

I would have to say porridge was not ever on the top of my breakfast lists. Growing up "Papa Bear" Dad would often have it but mostly during the winter months. I remember growing up in Perth and waking up on weekends and being greeted in the kitchen by Dad standing over his pot of porridge bubbling away and sprinkling brown sugar or honey on top and trying as hard as he could to get B and I to taste it. These days the variety of porridge is unbelievable and even the pot cooking days are over with so many "quick" oats available. My three little Vegemites were a little dumbfounded at the fact I was cooking this particular porridge in the pot and not in the microwave!!

When I first met Mr M (another bear who likes his porridge), he would often cook his on the stove top also. Actually I think his bachelor pad never had a microwave but it brought back memories of my parents eating it. As I have mentioned before on our little Melbourne visit some years ago, porridge was a breakfast 'must-have' and Mr M would devour his huge bowl each morning adding fruit some mornings or just opting for some maple syrup.

I am now giving myself the "Mama Bear" title as I don't mind a nice warm bowl of porridge every now and then. You could almost add any fruit your heart desires but this recipe was found in one of my old favourites Donna Hay and the apples were delicious. Mind you I added some brown sugar and extra maple syrup! Now if only I could get the last two of my baby bears to at least try this tasty breakfast I will be one happy Mama Bear!!

You will need:      Serves 4
1 cup (90g) rolled oats
2 cups (500ml) milk
1 cup (250ml) water
1 vanilla bean, split and seeds scraped
milk, extra, brown sugar and maple syrup, to serve
for the honeyed apples:
2 red apples, sliced
2 tablespoons honey

To make honeyed apples, heat a large non-stick frying pan over high heat. Cook the apple for 1 minute each side.

Add honey and cook for a further 1-2 minutes or until golden and caramelised.

Place the oats, milk, water and vanilla bean and seeds in a saucepan over low heat.

 Cook, stirring occasionally, for 8 minutes or until thickened.

Spoon into serving bowls, top with extra milk, sugar, maple syrup and honeyed apples to serve.

Enjoy! M x