AM I OBSESSED?
FOOD?! You know, I don't know. I don't eat all the time. I don't think about food all the time. I just really like nice food. So here I am sitting underneath dust sheets, all my furniture in the middle of the living room, cobwebs totally gone, shelves off the wall PAINTING the walls and ceiling. And yes my computer is STILL on and yes, I am still checking my e-mail and YES THERE EVEN IS TIME TO CHECK OUT OTHER PEOPLES BLOGS AND EVEN MAKE A POST. So maybe food I'm interested, Internet I'm obsessed.
My friend Dal who works at Jas MB sent me this link for an Australian food blogger. Though everything seems to be able cakes. :) Therefore I though I should be sharing it with the dedicated cake lovers of the Shop at Maison Bertaux Blog readers.
ilovemilkandcookies.blogspot.com
JenJen from Sydney, Australia writes an awesome blog with pictures like this:
And the recipe:
OR THE TORTINI
160g dark chocolate(70% cocoa solids), coarsely chopped
160g unsalted butter, coarsley chopped
3 eggs
3 egg yolks
75g (1/3 cup) caster sugar
50g (1/3 cup) plain all-purpose flour
Mascarpone cheese, to serve
FOR THE SAUCE
150ml Tawny Port
100ml water
1/3 cup caster sugar
1 tsp vanilla extract
zest of 1 lemon
2 punnets blueberries
MAKING THE TORTINI
Melt chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, stir to combine and cool.
Using an electric mixer, beat eggs, yolks and sugar for 8 minutes or until thick and creamy.
Gradually add flour and whisk to combine, then add chocolate mixture and whisk for another 5 minutes.
Divide mixture between 6 lightly greased and floured 10cm-diameter round pie tins, place on an oven tray and refrigerate for 1 hour.
Preheat oven to 170ºC.
Bake tortini for 10-12 minutes or until they are firm but their centres are soft.
To serve, remove tortini carefully from pie tins and place on plates, top with a scoop of mascarpone, drizzle with blueberry sauce and serve immediately.
MAKING THE PORT AND BLUEBERRY SAUCE
Combine port, water, sugar, vanilla and lemon zest in a medium saucepan and bring to the boil.
Add the blueberries and reduce heat and leave to simmer for 15-20 minutes until the liquid becomes syrupy.
Set aside to cool.
JenJen also has a Flickr page.
Anyway - you so have to go and check it out! Maybe we should have an official bake off using some of her recipes. Bagsie I be the tasting judge!
I couldn't find a banana eclair recipe tho'. Maison Bertaux is still a winner there.
xx Emma
P.S. FYI - I totally forgot I had two "soft boiled eggs" on the go and a coffee waiting for me in the kitchen for lunch. Instead I now have two rubber balls and a cold coffee. Takers anyone?
My friend Dal who works at Jas MB sent me this link for an Australian food blogger. Though everything seems to be able cakes. :) Therefore I though I should be sharing it with the dedicated cake lovers of the Shop at Maison Bertaux Blog readers.
ilovemilkandcookies.blogspot.com
JenJen from Sydney, Australia writes an awesome blog with pictures like this:
And the recipe:
OR THE TORTINI
160g dark chocolate(70% cocoa solids), coarsely chopped
160g unsalted butter, coarsley chopped
3 eggs
3 egg yolks
75g (1/3 cup) caster sugar
50g (1/3 cup) plain all-purpose flour
Mascarpone cheese, to serve
FOR THE SAUCE
150ml Tawny Port
100ml water
1/3 cup caster sugar
1 tsp vanilla extract
zest of 1 lemon
2 punnets blueberries
MAKING THE TORTINI
Melt chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, stir to combine and cool.
Using an electric mixer, beat eggs, yolks and sugar for 8 minutes or until thick and creamy.
Gradually add flour and whisk to combine, then add chocolate mixture and whisk for another 5 minutes.
Divide mixture between 6 lightly greased and floured 10cm-diameter round pie tins, place on an oven tray and refrigerate for 1 hour.
Preheat oven to 170ºC.
Bake tortini for 10-12 minutes or until they are firm but their centres are soft.
To serve, remove tortini carefully from pie tins and place on plates, top with a scoop of mascarpone, drizzle with blueberry sauce and serve immediately.
MAKING THE PORT AND BLUEBERRY SAUCE
Combine port, water, sugar, vanilla and lemon zest in a medium saucepan and bring to the boil.
Add the blueberries and reduce heat and leave to simmer for 15-20 minutes until the liquid becomes syrupy.
Set aside to cool.
JenJen also has a Flickr page.
Anyway - you so have to go and check it out! Maybe we should have an official bake off using some of her recipes. Bagsie I be the tasting judge!
I couldn't find a banana eclair recipe tho'. Maison Bertaux is still a winner there.
xx Emma
P.S. FYI - I totally forgot I had two "soft boiled eggs" on the go and a coffee waiting for me in the kitchen for lunch. Instead I now have two rubber balls and a cold coffee. Takers anyone?