I’m not sure how it got to being half way through March already but it is so it’s (past) time for a new challenge theme.
But before we get to that lets see how we went with the February challenge.
My goal was to make the following:
Pastry – Something I’d always shied away from in the past.
Bread – We eat it all the time so why not give it a go.
Poached Eggs – something that seems simple but can be tough to master.
I was going to a picnic and I decided to make some tarts. One sweet and one savoury. So the challenge was on to make my first batch of pastry. It turned out well though it was certainly not perfect. I made a savoury pastry to cover both tarts and went with a simple construction for lack or pie tins. My savoury tart was filled with caramelized onions and tomatoes tossed in balsamic vinegar. The sweet was a mix of macerated yellow and white nectarines and blueberries. They went down well with the picnic crowd so I was happy with that. I can see where blind baking has its place if i’d wanted a crispier finish to my pastry. Overall the pastry was not overly difficult to make BUT the middle of summer in QLD is not the peak conditions for making it. I’m interested to see the difference a coller kitchen temperature makes as it starts to cool down.
Who doesn’t love a good cob loaf? No one, so I challenged myself to make one from scratch. I definitely need more practice but it did turn out ok. It didn’t turn out light and fluffy inside like a shop bought loaf but one I filled it with dip and baked the insides it didn’t really matter. I made 3 loaves in total and two of them were transformed into classic cob loaves and the other we ate half of. It wasn’t the best for eating on it’s own. In the end it’s definitely something I’d like to have another go at. And probably try some other forms other than just a cob.
I’ve never been big on eggs so i’ve never really bothered to master the art of cooking them. But as i’ve started to warm up to this basic ingredient and i’ve I especially like them better when I cook them the way I like them. To me poached eggs should have a just cooked white and a runny yolk. I had a couple of goes at this but I feel I got better at it each time. Practice makes perfect they say. Served each week on toast with cherry tomatoes, feta and a little fig jam or marmalade they came up quite well and I was pleased with myself in this achievement.
What I didn’t get to and I wanted to try was Pizza dough but after making bread I’m no longer afraid to give it a go and when the opportunity arises I intend to give it a whirl.
I also am getting better a scrambled eggs but i’ve been working on that one for a while.
Somewhere between a pastry and a bread, I also tried my hand at some cheese and Vegimite scrolls. They looked great but the dough needs a little work as it wasn’t the best type of dough.
So that was my back to basics but i’d love to hear what you tried? Or if you’ve given any of the things i’ve tried a go ho has that gone for you? What things do you want to try again? Comment below, Post a picture on Instagram or Facebook #TGCKstepuptotheplateand tag @thegammiecreativekitchen , or send me an email to get in touch.
So, onto the next challenge…
I have a couple of things I want to try for this one. Though I have made them in the past I want to give potstickers a go. It’s been a while and i’d like to try some different flavours. I also want to try making pierogi. I’ve heard a lot about them and they intrigue me. I may or may not also try the classic chicken and dumplings. On the sweeter side i’m looking at either (or both) gulab jamun the classic Indian restaurant dessert and Golden Syrup dumplings. Of course this all depends on how the month pans out but we’ll see how we go.
Whatever you choose to do, remember, it’s not about getting it perfect, it’s about giving it a go.
So set youself a challenge and step up to the plate.