It’s been awhile… But here I am.. Still standing!!

Hi Everyone,

Just wanted to put up a short note about where I’ll be this Saturday, 20th April…
Finally managed to get my stuff together and will be selling some baked goods at The Handmade Show.

Event details

Please feel free to stop by to say hi and buy something if you’d like…
There will be goodie bags offered by the market to the first 100 customers, so you’d like to get in early to grab yourself one. There will be a discount voucher and treat from us in the goodie bag!!

Free entertainment, face painting and lots more beautiful handmade items, and the cafe will be open too!!

See you all there, xxx Charmaine

Another milestone…

Yahooooo!! Business cards have now been ordered.. logo completed and now it’s about finding the time to finish the website.. Thanks for all the support and stay tuned via my Facebook and Twitter accounts…

xxx Charmaine

I love what I do… how about you?

It’s now heading to the middle of the year.. how are you all going? Still soldiering on with your “new year” resolutions?

Well, I’m glad to say that I’m on my way.. the website is coming along beautifully and hopefully in a couple of weeks time, you’ll get to see a sneak preview of it..

Thanks for all your support and be sure to keep updated via Facebook or follow me on Twitter..

xxx, Charmaine

Step 2: Getting organised…

Hi Everyone.. It has been a crazy busy 2 months.. Updates updates:

1. Working as a Chef with Peter Rowland Catering few times a week.. really learning a lot, with Production work and Events and Functions at their beautiful venues!!
2. Finishing up work with William Angliss Institute, gosh.. time flies when you’re having fun..
3. Finally registered my business name with Business Victoria
4. Bought a .com, mynichegroup is designing and preparing my website, more to be revealed soon
5. Still working at Food Festivals.. absolutely love it

Remember.. keep up to date with everything, follow me on Facebook and Twitter!!

 

6 months have gone by.. what next?

Hi Everyone.. been insanely busy the last 6 months.. just a quick update:

1. Finished my course and now am a qualified Pastry Chef
2. Moved house – nice new bigger oven.. WOOHOO!
3. Found a job.. with William Angliss Short Courses working as the Communication Coordinator
4. Been working with Peter Rowlands Major Events
5. Still baking for friends and family .. orders have been coming in steadily..
6. New Facebook page http://www.facebook.com/HeartsoulDesserts
7. New Twitter account http://twitter.com/heartsoul_dsrts
8. And all linked up to my WordPress account for updates

What’s next?

1. Looking forward to upgrading my website
2. Registering my kitchen??!!
3. Registering my business
4. Working harder to find a job in the Industry that allows me to grow (finding a mentor will be part of this too)
5. Perhaps organising some baking classes for 2012..

Stay tuned!! xox Charms

Restaurant Review #1 – Claremont Cafe, Malvern

Cafe Claremont. 18/20 Outstanding.

• Food Breakfast and Lunch
• Where 5 Claremont Avenue, Malvern 3147
• Phone 03 9500 1504
• Cost B $5.50-$13, L $6-$15, Drinks $3.20-$6, Misc $4.50-$6 Unlicensed
• Owner Carolyn and Alan Markham
• Service Good
• Vegetarian Yes
• Outdoors Yes
• Seats 25
• Bookings Yes
• Noise Low
• Parking Ample street parking 
• Wheelchairs No
• Cards MC, Visa and EFTPOS
• Hours Mon-Fri 7am-6pm, closed on weekends and Public Holidays

Score: 1-9: Unacceptable. 10-11: Just OK, some shortcomings. 12: Fair. 13: Getting there. 14: Recommended. 15: Good. 16: Really good. 17: Trully excellent. 18: Outstanding. 19-20: Approaching perfection, Victoria’s best.

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FEELS LIKE HOME TO ME

For the last three years, I walked by this cafe every day on the way to work and never actually stepped into it. One day as I walked home and smelt the freshly brewed coffee, I was curious and finally gave in. As I stepped into this quaint little cafe, the first thing I that struck me was how the friendly the staff were. They were genuinely interested in how my day went and after a couple of visits, they knew exactly who I was and how I wanted my coffee or meal served up.

It is located near Malvern train station and is only a walk away from the busy Glenferrie road shopping strip. It is the only cafe on this avenue and therefore is a great location for those living nearby. The owners come and go frequently and you will definitely see either one of them walking around talking to their customers as if they were long time friends.

A major draw card of this cafe is the consistency of the coffee and meals served. The serving size of their breakfast and lunch meals took me by surprise as it was never short of anything but wholesome goodness. You could tell straight away that everything here was made from scratch and definitely with love. Not only is it love for their customers but respect for the produce that they cook with.

From what I gathered after speaking to staff, some of the menu items came from meals cooked at home in the Markham family. The children’s menu consists of items that Carolyn’s mother Wendy had cooked for her as a child, of which Soldiers with ham and cheese is most popular.

Up to today, my favourite breakfast menu item is the Avocado with roasted tomatoes, feta served on toasted rye (with added mushrooms). At only $10 (additional for the mushrooms), the large white plate is stacked to the brim and it will definitely not leave you broken hearted.

If you are after something heartier, then perhaps the Lean beef burger with crispy bacon, fried onion, fresh tomato slices, lettuce, homemade aioli and tomato relish would be the one to go for. This burger tower served within a foccacia bun is one of the most popular menu items served up each day. At a bargain price of $13.50, you will definitely enjoy each mouthful down to the last drop of sauce on the plate.

Eventhough the menu may not be as extensive as some other cafes in the area, the cooks at Cafe Claremont does every item on that menu justice. From their daily homemade sandwiches to moorish quiches and hearty soups, there is a range large enough for every taste bud and dietary requirement. The food is unpretentious and the produce speaks for itself without all the usual unnecessary garnishes.

Cafe Claremont uses a Brazilian blend from Grinders Coffee which aroma fills the cafe when it is freshly ground. One of my favourite beverages is the Arkadia cinnamon chai latte which is made to perfection by the experienced baristas at Cafe Claremont.

The service is sometimes slow when they are busy during lunch but they handle themselves very well and there is always a smile on their face regardless of how stressed they may feel inside. The staff seem to have a keen sense of what they are doing at all times and have this uncanny connection with their customers. This attention to detail and genuine interest is one that guarantees return customers be it rain or sunshine. The cafe decor is inviting, cozy and warm especially on a cold rainy day and even on a hot summer’s day.

They recently started a new range of products ‘Too tired to cook’ and it is targeted at those who are in desperate need for some wholesome good food for dinner. It ranges from pies, lasagne, caseroles to quiches and soups. All at affordable prices.

This is definitely the place to be if you are longing for some friendly company and great food. I believe that life is too short to eat mediocre food and you will definitely feel very at home at this cafe I call my second home.

3 more weeks to go..

but until then, my updates have been minimal.. apologies everyone, just been so busy!!

promise to update you all with everything once I have a moment, which likely to be late June.. stay tuned! much love!!

2nd part to Pandan and Coconut series

So these are the last 2 recipes/posts for the Pandan and Coconut series that I wrote for CintaDapur.com.

Article #4: Fusion – Pandan Pannacotta with Coconut Jelly

Article #5: Traditional – Kueh Seri Muka (my favourite Nyonya kueh)

The Daring Bakers Challenge March 2011: Yeasted Meringue Coffee Cake

Last month I started doing a monthly challenge and this will be my second one, though a little bit late posting, I’m still very proud to present my version of the challenge..

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

This made me very excited as I hadn’t baked bread (well, actually it’s a yeasty cake) in ages.. This yeasted meringue coffee cake is “a gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and whatever filling you choose, shaped into a wreath and baked.” A basic recipe was given and we added in our own fillings.. so I made two different combinations as the dough yield produces 2 x 500g cakes.

Filled Meringue Coffee Cake (recipe from Jamie’s dad’s recipe collection)
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake

Ingredients for the yeast coffee cake dough

• 600g flour
• 55g sugar
• 5g salt
• 7g active dried yeast
• 180ml whole milk soy milk
• 60ml water (doesn’t matter what temperature)
• 135g unsalted butter at room temperature
• 2 large eggs at room temperature

Ingredients for the meringue

• 3 large egg whites at room temperature
• ¼ teaspoon salt
• ½ cup caster sugar
• ½ teaspoon vanilla
• ½ teaspoon pandan extract (Note: take out ½ the meringue before adding the pandan extract)

Ingredients for filling combination #1: Vanilla meringue, Banana puree, Cinnamon sugar, Chopped walnuts and Dark chocolate chips

• 1 large banana (mashed)
• 1 teaspoon cinnamon
• 1 teaspoon caster sugar
• 100g chopped walnuts

Ingredients for filling combination #2: Pandan meringue, Toasted coconut and Crushed peanuts

• 50g toasted coconut
• 50g crushed peanuts

And Egg wash before baking: 1 large Egg
Icing sugar to dust on top after baking (optional)

Directions/Method:

1. Prepare the dough: In a large mixing bowl, combine 230g of the flour, the sugar, salt and yeast.
2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
3. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 150g flour and beat for 2 more minutes.
4. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
5. Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
6. Prepare the filling #1: In a small bowl, combine the mashed banana with the cinnamon and sugar. Chop the walnuts and measure out the chocolate chips to sprinkle on later. 
7. Prepare the filling #2: Toast the coconut in the oven (180 degrees) for 5 minutes. Measure out the crushed peanuts ready for sprinkling later.
8. Once the dough has doubled, make the meringue: In a clean mixing bowl (I used a kitchen aid or you can use any electric beater with a metal bowl), beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form. Take out half the mixture and then add the pandan extract and beat until the colour is evenly distributed for Filling #2.

      

Assemble the Coffee Cakes:

1. Line 2 baking trays with baking paper.
2. Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle.
3. Filling combination #1: Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate). Spread the banana cinnamon puree, sprinkle the walnuts and chocolate chips.
4. Repeat with the remaining dough, meringue and fillings. Filling combination #2: Spread the other half of the meringue (pandan flavoured) evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate). Sprinkle the toasted coconut and crushed peanuts.
5. Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
6. Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
7. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
8. Preheat the oven to 180°C. Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
9. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
10. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

      

The Pandan and Coconut series

For the month of March, my articles for CintaDapur.com are all about the relationship about the two most used ingredients in Malaysian cooking. Please feel free to wander through and have a read of each article.. some of which are old traditions and others have a fusion flare to it.. enjoy!

Article #1: Mr Pandan and Mrs Coconut

Article #2: Fusion – Pandan Peanut Scones

 

Article #3: Traditional – Ondeh-Ondeh

There will be three more articles coming.. stay tuned!