Tuesday, April 26, 2011

Bake for the Quake exceeds

Bake For The Quake exceeded all goals on April 20, when over 650 people showed up at the Roundhouse in Vancouver and helped raise $7,136. All proceeds from the sale of baked goods, raffles, silent auctions and donations will go to Doctors Without Borders to help their work in Japan.

I am very proud to have been a part of this wonderful display of caring and generosity and I am very grateful to everyone who bought the focaccia I had for sale. 100% of the sales was donated to Bake For The Quake.

I'd like to say a very big thank you to everyone who has tweeted about my bread, you are all very kind and make the long hours worth it.

A special thank you and kudos to the hardworking organizers:
Melody Fury http://www.gourmetfury.com/ & http://www.vancouverfoodtour.com/
Joy Jose http://www.gourmeted.com/

See you all again soon.

Bake for the Quake by photographer, Mananetwork

Monday, April 11, 2011

Don't miss Bake For The Quake, April 20


Focaccia stuffed with Mushrooms, Arugula & Garlic
Focaccia stuffed with Curried Chickpeas & Spinach
Capers & Olive Focaccia
Tomato & Rosemary Focaccia
Mixed Herbs & Lemon Focaccia

Crust is so very proud to bring these wonderful breads to Bake For The Quake and be among the stellar lineup of Vancouver bakers who will be raising money for Doctors Without Borders working with victims of the recent earthquake in Japan.

Drawing on the traditions of Italian, British and French breads and pies, Crust unashamedly blends tradition with today's tastes. Bold flavours in subtle combinations is the hallmark of everything Crust produces.

My plan is to establish Crust as a food truck and store and I am seeking a food-loving business partner who is as passionate about accounting and marketing as I am about making delicious treats and staples.

Tuesday, April 5, 2011

Bake For The Quake - April 20, The Roundhouse, Vancouver

On April 20, Crust will be helping to raise money to support Doctors Without Borders working in the areas of Japan devastated by the earthquake and tsunami of March 11.

Focaccia stuffed with Mushrooms, Arugula & Garlic
Focaccia stuffed with Curried Chickpeas & Spinach
Capers & Olive Focaccia
Tomato & Rosemary Focaccia
Mixed Herbs & Lemon Focaccia

The stuffed focaccia make a complete meal, the others are flavoured and make the perfect host for your favourite sandwich fillings.

Along with many other bakers in Vancouver, Crust has pledged to donate 100% of sales to this important cause.  Bring your containers and shopping bags and buy your lunch for the next few days, or better still fill your freezer with delicious breads, cookies and cakes to enjoy when the mood takes you.

Read all about this special event at: 

Saturday, April 2, 2011

I just made cheese for the very first time!

Ricotta...and it's surprisingly easy...

A few weeks ago Ted Allen from Chopped @ChopTedAllen tweeted a link to make ricotta which peeked my interest so I marked it as a favourite http://epi.us/epZKBx

If you've ever made bread or used yeast in any way you'll know how magical it is to see what comes from mixing simple ingredients. Making ricotta is just as magical, the milk gets hot and then you're spooning clumps of cheese from the liquid.
Basically, you bring 2 litres of whole milk and 2 cups of buttermilk to 175 degrees over a high heat stirring constantly. then turn off the heat, but leave the pot over the cooling heat ring.With a large holey spoon gently skim off the curds that form and put them in a cheesecloth lined colander. This is the time consuming part but it's rewarding and relaxing. I found letting the milk stand for a minute between skimming resulted in skimming more fully formed curds.

When the milk stops producing curds lightly squeeze the curds in the cheesecloth to remove some of the liquid. Be very gentle, it's easy to over squeeze and produce a dry cheese. Gently stir through a sprinkling of salt. Let the cheese rest then cover and refrigerate. 

Yeilds about 1.5 cups of ricotta.

Friday, April 1, 2011

quick recipe #9 Chish 'n' Fips

serves one, greedily

Wash and thickly slice 1.5 Yukon Gold potatoes, or any other waxy potato.  Toss the slices in a little sunflower and olive oil and black pepper.  Spead in a single layer in a baking dish and put in a hot oven, 400c for about 30 mins.

In 3 seperate shallow bowls place some cornstarch (cornflour in the UK), one beaten egg and some panko (Japanese breadcrumbs). Add to the cornstarch one tsp of garlic powder. You could add here any dried spice or herbs you enjoy, but the flavouring should be only a slight hint in the background. Heat 1.5 tbsp olive oil in a nonstick pan.   

Wash and pat dry a fish fillet, I used a thick fillet of Ling Cod, which was tender, moist and delicious but any white fish will be good.

Cover the fish in cornstarch and shake off the excess. Dip in the beaten egg until completely covered. Roll in the panko for an even covering. Fry the fish in the hot oil over a medium heat until golden brown and cooked through, 7-8 mins each side.

Meanwhile, warm some organic canned peas in a small saucepan. It's your preference, but I think canned peas have a better flavour than frozen.

Serve with malt vinegar, a good twist of black pepper and a sprinkle of good quality salt.