After what seems like a 4 year cooking hiatus, I've decided to make a concerted effort to cook some good food. I used to really enjoy cooking and experimenting with new recipes. However, over the last few years cooking food has turned into a means of survival rather than something to really enjoy. I've had three children in that time and thus cooking has been put on the backburner well and truly.
I decided a few months ago to start really cooking again. (Don't get me wrong, I have been cooking this whole time. Very nutritional meals in fact. But on the interesting scale they come in at a very lame 2/10).
Now, I haven't dived into it, more slowly lowered myself into it after long drawn out wading (like my bigger sister into cold water). I thought the best way to get back into it was to attempt a new dish weekly and produce a couple of tasty things a week. Nothing complicated, just tasty and enjoyable.
To help things along, I decided to start watching the masterclass on Masterchef Australia aired on Friday nights. Watching something made always seems far more inspiring than what a cookbook or magazine can deliver, methinks.
Last week I made the pizzas demonstrated on the masterclass - Classic Margherita and Pizza Bianca with Potato. Yum! This weekend I made quesadillas and the frangipane tart. Both yum!
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Yum, looks delicious!
ReplyDeleteI watched this episode too. I'm not much of a pastry cook though - ironic given that both my grandfather and mother worked in the trade and baked amazing things. My husband thought it might be too sweet - is it?
ReplyDeleteHi Gail, I didn't find the tart too sweet at all. There's only 50g of sugar in the filling. Also, I omitted the alcohol because I didn't have anything appropriate on hand which may have also reduced the sweetness. I added vanilla instead. I also used mostly raspberries which are not a sweet berry. I didn't use strawberries. Despite Matt Moran's recommendation not to use frozen berries I did anyway. I always have boxes of raspberries and blueberries in the freezer so this was any easy option. I thawed the berries on some muslin overnight to soak up excess liquid which worked fine. Not having to blind-bake the pastry was a winner for me.
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