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

• 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.

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

Article #4: Fusion – Pandan Pannacotta with Coconut Jelly

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

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.

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!

The Daring Kitchen (Daring Bakers and Cooks) Food Bloggers from all over the world, log onto this website at the beginning of each month to find out what the monthly challenge is. They share ideas, recipes and post of their results at the end of the month. The trick is that we can’t reveal anything publicly or talk about it until the reveal date. One of the other “rules” is that you cannot miss two challenges in a row. However, on the website, members can discuss and post up pics of their results and discuss alternate (eg. gluten-free, lactose-free) ideas too.

I am grateful to MS for getting me onto this website, as now I have another thing to look forward to each month and am learning so much from other Bakers around the world.

The February 2011 Daring Bakers’ challenge was hosted by Miss Mallory of A Sofa In The Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

It was her first time hosting and I was very very lucky to get Pannacotta and Florentine Biscuit as my First Challenge. As most of you know, I’ve made many other Pannacottas, however, this was the first time I made Florentines.. loved the challenge and hope that I did her proud!!

So here it is, I present to you my Ginger infused Pannacotta with a Cointreau Mandarin Syrup

Basic Recipe taken from this Food Network website and my amendements as follows:

Ingredients

• 1 cup (240 ml) whole milk
• 1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin I substituted with 6 Gold gelatine leaves
• Grated ginger (1 inch in size)
• 1  tablespoon of ground ginger powder
• 3 cups (720 ml) whipping cream (30+% butterfat) I replaced this with Thickened Cream instead
• 1/3 cup (80 ml) honey
• 1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
• pinch of salt
• 1 can of mandarin oranges (drain most of the syrup)
• 2 tablespoons of Cointreau

Directions:

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the milk into the saucepan/pot and place grated ginger and ground ginger powder and mix well. Place saucepan/ pot over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
3. Next, add the cream, honey, sugar and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight.
6. Next day, place mandarins with the cointreau and then add as a garnish and serve.

and Rolled Oats, Roasted Coconut and Chocolate Chip Florentines with a Dark Chocolate Coating.

Basic Recipe taken from Nestle Classic Recipes and my amendments as follows:

Ingredients

• 2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
• 2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats I used 140g rolled oats instead
• 50g desicated coconut
• 100g dark chocolate chips
• 1 cup (240 ml) (230 gm) (8 oz) granulated sugar (changed to 200g, reduced the sugar amount)
• 2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
• 1/4 cup (60 ml) dark corn syrup I used Golden Syrup
• 1/4 cup (60 ml) whole milk
• 1 tsp (5 ml) vanilla extract
• pinch of salt
• 1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

Directions

1. Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
2. Melt butter in a medium saucepan, then remove from the heat. (NOTE: you can also use a microwave for 30 seconds – watch that it doesn’t burn)
3. To the melted butter add oats, desicated coconut, chocolate chips, sugar, flour, corn golden syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
5. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn’t touch the bottom of the bowl).
6. Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
7. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate. I just drizzled the chocolate over the cookies instead.

As promised, revealing a new weekly commitment, a long time friend Ivan invited me to be part of his website CintaDapur (Gastronomic Memoirs of a Malaysian Living Abroad) and my first article has now been published. Adding to the fact that I’ve also started selling an item once a month, other than my other orders for baked goods..

The first article is about Pineapple tarts, a Chinese New Year favourite.. The article is on his website, so be sure to link up to it.. CintaDapur is also on Facebook, so you can catch updates there too.

Stay tuned for the next round of items I’m selling.. March March.. maybe Macadamia? Mars? Melting moments?..