Sunday, 28 August 2016

Cherry Pastries Make It All Better


Eeerrgghhh. I am sick. I have the plague. I’m doooooomed! Well, not really. It IS just a head cold but I just want a clear head again. In my congested haze I got bored and turned to baking to zazz up a dreary Saturday afternoon. With a bowl full of pie-filling cherries and a packet of cream cheese in the fridge, and frozen puff pastry sleeping in the freezer, these cherry Danish pastries were born. Nothing beats a head cold like a sweet crunchy pastry, right? 

Talk about easy!

Defrost pastry > check.
Mix up cream cheese, vanilla, powdered sugar and blood orange juice > check.
Assemble pastries, bake, glaze and eat > check, check, check aaaaand check.

The recipe is thanks to the wonders of internet searching, and can be found on Shannon’s ‘Rumbly in my Tumbly’ blog. Check it out! She also has a cinnamon roll cake that I am dying to sink my teeth into.

Ingredients:
1 x square of frozen puff pastry
125g cream cheese, softened
3 tablespoons powdered sugar
Splash of vanilla extract (homemade is divine)
Splash of blood orange juice (or lemon, if you have it)
1 ½ cups of cherries, I used Duncan Hines brand pie-filling cherries
1 egg, beaten with a tablespoon of water
Other fruits to decorate

Glaze:
½ cup powdered sugar
Add a splash of milk, enough to make a smooth consistency

Method:
Defrost the pastry and cut into 9 equal squares. Have fun shaping each piece by either turning up the sides to keep the square shape, moulding against a round scone cutter, or creating pinwheels.

Mix up the cream cheese, sugar, vanilla and orange juice until light and fluffy.

Assemble each pastry by spooning on a little cream cheese mixture then top with cherries, or other fruits. Brush the pastry lightly with the beaten egg and water mixture.

Lay the pastries on a tray lined with baking paper, and bake in a 200 degree oven for around 10-12 minutes. Keep an eye on the pastries while they are cooking, as some (ie the pinwheels) will be done faster than the others.

When cool, drizzle over the glaze, and enjoy.


Sunday, 7 August 2016

What's In A Name?

Hubby and I took a break from our normal routine last Friday and enjoyed breakfast out. From the myriad of Canberran eateries to breakfast at, A Bite To Eat at the Chifley shops was our chosen destination. This is a gem of a space. Quirky, cosy, friendly and full of charm. The walls are adorned with posters, photos, poems, signs, creative craft pieces and literary snippets from customers. The light fittings are all different. The chairs don’t match, and the furniture looked right at home at Cusacks… from 1968.


Hubby chose a breakfast burger called the Vaquero. Full of braised bbq pork, gouda cheese, rocket, a fried egg and crispy onion rings. It was something different, and had a little heat to it. Lucky his thick caramel milkshake put out any lingering flames.


I on the other hand, had the Morty. A small clay dish jam packed with no less than three meatballs, a spicy roast tomato sauce, parmesan cheese, two perfectly poached eggs, crispy onion rings, and toast. Come hungry if you wish to tackle the Morty! I wondered about the name of the dish… why Morty? It stumped me all weekend, until I Googled ‘Morty’ and realised he was the name of the Camp Director of the 1979 movie, Meatballs. Could that be the connection? Morty >> Meatballs? I asked A Bite To Eat via their Facebook page and yep, I am right!!! The boss was waiting for someone to put the pieces together, and I did it! Whoot, go me!


A Bite To Eat is located at the Chifley Shops, Chifley Place.

Mon/Tue/Sat 8.00am to 4.00pm
Wed 8.00am to 9.30pm
Thu/Fri 8.00am to 10.00pm
Sun 8.30am to 8.00pm
Phone 6260 3703