running and happy squeals
accompany snatched handfuls of food when whizzing by
a simple plum and nectarine tart is whittled down to crumbs within minutes
a new red hooking project begins
capes flutter in the wind
time to lay back and ponder the clouds
letting the mind just quietly wander
…oh when was the last time I did that?
********
What are you up to this weekend?
A good bakery is a wonderous thing. You’ll quite often find me, nose pressed against the glass, eyeballs widened, and probably just the hint of drool coming from the side of my mouth. I don’t usually go in, I don’t need to. I like just looking. Seeing what’s on offer, how they have presented different things, and getting ideas for my own baking efforts.
Many moons ago, I lived for awhile in Germany. Twice a week I would head off, cold crisp air on my cheeks. Hands wedged into pockets and music wedged into ears, I would set forth on my two buses to get to a German language class. I loved this time. I loved the German winter, I loved the alone time, I loved being in a different country, I loved learning the language… and I really loved stopping off at a bakery afterwards.
Germany bakeries are a thing of wonderous beauty. So many different types of wonderful breads, and enough sweet goodies for a young Australian gal to do more than a little drooling. Everything I ever ate was delicious. Really delicious. Sure I probably headed for the same kind of things time and time again, but when you are on to a good thing, why stop eh?
So what did I go for? Anthing vaguely fruity/ sour related. Cherry strudel? You betcha. Plum struesel? Yes indeed. They all had my name well and truly written all over them.
So with a German bakery in mind, Plum Shortcakes it was.
Fruity, not crazy sweet, but enough of sugar kick just to say … ja bitte, das ist lecker.
200g plain flour
100g self raising flour
150g softened butter
150g sugar
2 tsps vanilla
zest of one lemon
2 beaten eggs
plums
Cream the butter and sugar together, add vanilla, eggs and lemon zest. Then fold through flour. Into your tray/s and add halved plums. Bake at 180C until risen, slightly golden, and smells like you can’t wait to eat it any longer (cooking time will depend on the tray you use.)
cherry plum and almond
A baking challenge?
You bet.
How could I not. It looked delicious. The taste possibilities were endless, and it looked like just the thing to tickle The Monkeys taste buds.
Make it with local seasonal fruit, even better.
peach and blueberry
For how to make one of these wreaths, pop over to Discovering Sourdough.
I’ve written down the changes I’ve made, but it will make more sense if you check out the original recipe first.
200mls milk
3 tbls sour cream
50g butter
50g sugar
Warm ingredients gently and then cool a little and add
210mls water
Set aside.
450g starter (100%)
650g strong bakers flour
Mix together with liquid mixture and let autolyse for an hour.
2 tsp salt
Add the salt, mixing well with dough hooks.
200g strong bakers flour
Then out on to a well floured board and incorporate the extra 200g of flour. Slowly and over about 10 plus minutes.
Prove for 3 hours
Cherry Plum and Almond Mixture
6 blood plums cut up
large handful of fresh cherries, pips out
3/4 cup of sugar
Cooked up for a few minutes until soft, draining any excess juice off and stir through a large handful of blitzed almonds, (or almond meal if you already have it.)
fresh farmers market blueberries
This post submitted to yeastspotting.
cityhippyfarmgirl 