Hi all,
Well it seems like ages since the last market so I'm really looking forward to this weekend and catching up with all the regulars.
Treats available at this market:
Macarons - lots of flavours including some new ones!
Lemon Moments
Passionfruit Moments
Individual Hazelnut, Raspberry & Marscapone Cakes - these are my favourite dessert cake.... yum!
Double Chocolate and Raspberry Brownie
Jonty's Honey Joys for the kids
I'll also have on display Macaron Easter Gift Boxes which you can order to pick up the week of Easter. Something a little different from easter eggs.
Soon I will have some exciting news about new stockists of Macarons which I can't wait to share.
Hope to see you all there
Enjoy!
Bridie
Treats by Bridie is a boutique baking business established in Port Fairy, Victoria. Dedicated to all things sweet, specialising in french macarons, melting moments and brownies. Available at Selected Stores, by Personal Order and at Market.
Thursday, March 24, 2011
Wednesday, March 9, 2011
Folkie & Long Weekend Macarons
Hi all,
Just a quick note to let you all know where to get your Macarons over the long weekend.
For all of you who are lucky enough to have a ticket for the folk festival Tim & Carmel Brady who own Piccolo Coffee Roasters in Warrnambool will be selling Macarons at their coffee vans. These are the great coffee moments vans. They will be located in the arena and at the St Patricks primary school venue. They will have Lemon, Pistachio & Orange Blossom and Raspberry Macarons.
Pronto have just been stocked with more Macarons so get in quick because they sell out pretty fast. We are also doing mixed boxes of Macarons, they look beautiful (I'll post some pictures tomorrow). These make a great gift or something special to take to somebody's house. Pronto also now stock the Brownie with White Chocolate and Raspberry that continues to be a favourite.
I hope everyone has a great long weekend whether at folkie, going away or just relaxing around home. Michael is taking the kids to Lorne so I'm footloose and fancy free! Not quite because I will be working flat out but I am hoping to get in a sleep in or two!
Thanks to all on your lovely feedback about the sponge recipe If you made it I hope it was a success!
Enjoy!
Bridie
Just a quick note to let you all know where to get your Macarons over the long weekend.
For all of you who are lucky enough to have a ticket for the folk festival Tim & Carmel Brady who own Piccolo Coffee Roasters in Warrnambool will be selling Macarons at their coffee vans. These are the great coffee moments vans. They will be located in the arena and at the St Patricks primary school venue. They will have Lemon, Pistachio & Orange Blossom and Raspberry Macarons.
Pronto have just been stocked with more Macarons so get in quick because they sell out pretty fast. We are also doing mixed boxes of Macarons, they look beautiful (I'll post some pictures tomorrow). These make a great gift or something special to take to somebody's house. Pronto also now stock the Brownie with White Chocolate and Raspberry that continues to be a favourite.
I hope everyone has a great long weekend whether at folkie, going away or just relaxing around home. Michael is taking the kids to Lorne so I'm footloose and fancy free! Not quite because I will be working flat out but I am hoping to get in a sleep in or two!
Thanks to all on your lovely feedback about the sponge recipe If you made it I hope it was a success!
Enjoy!
Bridie
Tuesday, March 1, 2011
Nan's Sponge with Lemon Curd & Cream
Hi all,
Thought I'd share one of my favourite recipes with you, my Nan, Eileen Sheehan's, famous sponge recipe.
Back in the day these sponges were known all around the district and as far as I am concerned, better than CWA - big call I know! Mum continued the tradition and I'm now taking the batton. The sponge is such a classic, often overlooked for more complicated, fancier 'cafe cakes' but I don't think you can go past the light and fluffy sponge, freshly whipped cream and a sweet filling like homemade jam, add a nice cup of tea and what a perfect afternoon treat.
For all the things that I am confident cooking the idea of cooking Mum/Nan's sponge always daunted me. I'd tried some sponge recipes a couple of times when I was younger but always ended up with something that sunk when it came out of the oven, but for some reason I had never tried Nan's recipe.
So on my first Mother's day without my mum (she passed away Nov 2008) I was determined to make this sponge, I suppose as a tribute to my mum. Why, I don't know, lots of pressure and emotion and god help anybody who might be around if it flopped! But to my surprise it didn't, it was huge, light as air and tasted magnificent. I was proud as punch and for the next month I went a little sponge crazy, morning tea, a birthday - I'll bring a sponge. You bought a new fridge? lets celebrate, I'll bring a sponge! Anyway I slowed down on the sponge making eventually. So I now feel that I have earned the right to join the club of great sponge makers and get requests for this yummy treat often.
Eileen Sheehan's Famous Sponge Recipe
4 Eggs
3/4 Cup Sugar
1 Cup Cornflour (make sure it's not wheaten cornflour then the sponge will be gluten free)
1/2 tsp bi-carb soda
1 tsp cream of tartar
Pre-heat oven to 180 degrees celcius a little less if you have a hot fan forced oven.
Grease two 20cm round sponge tins and place a square of baking paper on the bottom of each.
Separate Eggs. Beat egg whites until light and fluffy, add sugar gradually then beat in the yolks. Sift cornflour, soda and cream of tartar and fold into the mixture. A good trick is to use a palette knife or butter knife to do this, keeping as much air in the mixture as possible. Divide mixture evenly between the tins. Bake in the centre of the oven trays and have good clearance above because these babies really rise! Bake for 20 mins or until golden on top. Don't let them sit too long before turning out. Sometimes they can be a little sticky to the sides, simply run a thin sharp knife around the edge.
Place one sponge on the serving platter and spread filling of your choice on top of the sponge. I love a homemade jam or lemon curd especially, bought or homemade. Whip some cream with a little sugar and vanilla and spread over the filling. Place the second sponge on top. Dust with a little icing sugar and ta daa!! Yummo.
Let me know how you go....
Hope you enjoy!
Bridie
Thought I'd share one of my favourite recipes with you, my Nan, Eileen Sheehan's, famous sponge recipe.
Back in the day these sponges were known all around the district and as far as I am concerned, better than CWA - big call I know! Mum continued the tradition and I'm now taking the batton. The sponge is such a classic, often overlooked for more complicated, fancier 'cafe cakes' but I don't think you can go past the light and fluffy sponge, freshly whipped cream and a sweet filling like homemade jam, add a nice cup of tea and what a perfect afternoon treat.
 |
| Mum and I serving up one of mum's many sponge variations. |
For all the things that I am confident cooking the idea of cooking Mum/Nan's sponge always daunted me. I'd tried some sponge recipes a couple of times when I was younger but always ended up with something that sunk when it came out of the oven, but for some reason I had never tried Nan's recipe.
So on my first Mother's day without my mum (she passed away Nov 2008) I was determined to make this sponge, I suppose as a tribute to my mum. Why, I don't know, lots of pressure and emotion and god help anybody who might be around if it flopped! But to my surprise it didn't, it was huge, light as air and tasted magnificent. I was proud as punch and for the next month I went a little sponge crazy, morning tea, a birthday - I'll bring a sponge. You bought a new fridge? lets celebrate, I'll bring a sponge! Anyway I slowed down on the sponge making eventually. So I now feel that I have earned the right to join the club of great sponge makers and get requests for this yummy treat often.
Eileen Sheehan's Famous Sponge Recipe
4 Eggs
3/4 Cup Sugar
1 Cup Cornflour (make sure it's not wheaten cornflour then the sponge will be gluten free)
1/2 tsp bi-carb soda
1 tsp cream of tartar
Pre-heat oven to 180 degrees celcius a little less if you have a hot fan forced oven.
Grease two 20cm round sponge tins and place a square of baking paper on the bottom of each.
Separate Eggs. Beat egg whites until light and fluffy, add sugar gradually then beat in the yolks. Sift cornflour, soda and cream of tartar and fold into the mixture. A good trick is to use a palette knife or butter knife to do this, keeping as much air in the mixture as possible. Divide mixture evenly between the tins. Bake in the centre of the oven trays and have good clearance above because these babies really rise! Bake for 20 mins or until golden on top. Don't let them sit too long before turning out. Sometimes they can be a little sticky to the sides, simply run a thin sharp knife around the edge.
Place one sponge on the serving platter and spread filling of your choice on top of the sponge. I love a homemade jam or lemon curd especially, bought or homemade. Whip some cream with a little sugar and vanilla and spread over the filling. Place the second sponge on top. Dust with a little icing sugar and ta daa!! Yummo.
Let me know how you go....
Hope you enjoy!
Bridie
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