What is better than the aroma of freshly baked bread? Freshly baked bread coming from your own oven.

Lately I’ve been a little obsessed with baking bread.  More specifically, Paul Hollywood‘s bread.  I’ve baked a few.  Some successful, some not so  However, I have found one that was (extremely) successful and better still, damn delicious.  There are a lot of bread recipes out there. Some are complicated and some are easy.  I think this recipe falls in between.  There are also some no-knead recipes out there.  Check out my instagram feed for one I baked for our ANZAC day picnic or check out #ggbreadrevolution on instagram and twitter for more pics of yummy bread.

These loaves are baked with bacon pieces and cheddar cheese.  These two ingredients lifts the flavour profile through the roof.  It was a hit with hubby and the kiddies so it is definitely a recipe I will use again and again.

400g strong white bread flour, plus extra for dusting
100g strong wholemeal bread flour
10g salt
10g instant yeast
30g unsalted butter, softened
330ml cool water

For the filling
8 rashers of smoked bacon, rind removed, cooked and chopped into small pieces
150g cheddar, grated

1. Tip the flours into a large bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter and 3/4 of the water and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more. You want dough that is soft, but not soggy. Use he mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

2. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5 to 10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

3. When your dough feels smooth and silky, put it into lightly oiled bowl. Cover with a the towel and leave to rise until at least doubled in size (at least 1 hour but can be left for 2 or 3 hours)

4. Line 2 baking trays with baking paper.

5. Once the dough is risen, add the bacon and cheese to it and knead it until well distributed. Tip the dough onto a lightly floured surface and knead briefly, pushing any pieces of bacon or cheese that bounce out back in.

6. Divide the dough into 4 pieces and shape into ovals, tapering the ends of the loaves into points. Place the dough ovals onto trays, spacing them apart. Dust the loaves with flour and deeply slash the tops lengthways.

7. Put each tray inside a clean plastic bag and leave to prove for 1 hour or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Preheat your oven to 220degC.

8. Sprinkle the loaves with a little olive oil and bake for 20mins until golden brown. Eat warm.

No matter how you bake and which recipe you use, home baked bread will always be better and more satisfying than bought bread.

Bon Appetite,

Cherrie

As a foodie, I love all things food related. I love cooking, baking, eating. I also love watching foodie films. The story line can be about anything just as long as the main feature or character is food.

I was fortunate enough to attend the media preview of Haute Cuisine (French title: Les Saveurs du Palais) at Cinema Nova in Carlton. Haute Cusine is a delicious drama with a generous pinch of comedy, based on the extraordinary true story of President Francois Mitterand’s private cook, Daniele Delpeuch.

Hortense Laborie, a renowned chef from the Perigord, is astonished when the President of the Republic appoints her his personal cook, responsible for creating all his meals at the Elysee Palace. Despite jealous resentment from the other kitchen staff, Hortense quickly establishes herself, thanks to her indomitable spirit. The authenticity of her cooking soon seduces the President, but the corridors of power are littered with traps.

It’s filmed on location at the Elysee Palace, in regional France and Antartica and full of mouth watering dishes and incredible foodie imagery.

Haute Cuisine opens at selected cinemas nationally on April 25th.

You too, can watch this delicious movie. I am giving away 5 double passes to the movie. All you need to do is leave a comment telling me which Foodie movie you love the best. The passes can be used at any participating cinemas across Australia so only Australian residents can enter.

Competition closes April 23, so get on it!

Hubby and I attended the media preview of Haute Cuisine thanks to TM Publicity.  The double passes and images are courtesy of  TM Publicity.

Bon Appetite,

Cherrie

The Simnel cake is a cake traditionally baked during Easter in the UK. It's a light fruit cake that has two layers of marzipan, one in the middle and the other on top. The eleven balls of marzipan on top represent the 12 apostles minus Judas (for obvious reasons).

This fruit cake is lighter than the Christmas cake and the marzipan layer in the middle of the cake gives it a unique taste.

My Hubby loves fruit cakes and he has been bugging me for years to bake it for him. I finally caved in and made it for him this year. It got the thumbs up

• recipe:
• 100g glacé cherries, cut into quarters
• 225g softened butter
• 225g brown sugar
• 4 eggs
• 225g self raising flour
• 375 mixed dried fruit (sultanas, currants, fruit peel)
• zest of one lemon
• 2 tsp ground mixed spice
• 500g marzipan/almond paste
• 2 tbs apricot jam, warmed in the microwave
• 1 egg, lightly beaten, to glaze

1. Preheat oven to 130degC Fan forced. Grease and line a 20cm round cake tin.
2. Beat the butter and sugar together in a large bowl, until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift the flour and mix it in a little at a time.
3. Add the cherries, mixed fruit, mixed spice and the zest and mix until well combined.
4. Spoon half the mixture into the prepared tin and level the surface.
5. Take one third of the marzipan and roll it out to a circle the same size as the tin. Place it on top of the cake mixture. Spoon the rest of the cake mixture on top of the marzipan and level the surface.
6. Bake for 2- 2/12 hours until well risen and equally browned on top. Check after 2 hours. Leave to cool in the tin for about 10mins before turning out onto a cake rack.
7. When cooled, brush the warm apricot jam over the top of cake and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges. Lightly brush with the beaten egg.
8. With the remaining marzipan, form eleven balls and arrange the balls around the edge of the cake. Brush the balls with the beaten egg.
9. Place the cake under a hot grill to turn the marzipan golden-brown. Alternatively, you can use a blow torch,

Happy Easter and Bon Appetite,

Cherrie

I met up with Shellie early to enjoy Cacao's iced chocolate. OMG, it was out-of-this-world good.

Tim Clark is an acclaimed pastry chef/chocolatier and co-owner of Cacao Fine Chocolates. Tim taught a few bloggers the art of Easter chocolate making. We learnt how to temper chocolate correctly and we made a gooey salted caramel and milk chocolate spread.

We learnt the secret of how the filling is placed inside the chocolate egg.

We even got our hands dirty and helped temper and mould the chocolates eggs and we were even lucky enough to take home our creations.

I attended the chocolate masterclass courtesy of Tink PR and Cacao Fine Chocolates.

Bon Appetite,

Cherrie

All Melbournians have heard of Lord of the fries. And all have an opinion of them. Like it them or not, they have become a Melbourne icon. Lord of the Fries are a Melbourne based chain that pride themselves on providing fast food made with locally sourced ingredients. All of the menu is vegetarian and there are also, gluten free, vegan, halal and kosher options.

I was invited to try their new burger called the Eco burger. It is the classic 100% vegetarian faux meat LOTF pattie with Beetroot Darwin sauce and Mozerella cheese. To be honest, I've never been one to go out of my way to eat a vegetarian burger but I found this burger really tasty and worthy of the drive to their Chapel street store. As a meat lover, there's no fooling me that the patty is not meat but none the less, it was perfect as a vegetarian option. So a vegetarian or not, I think people need to try out this new burger because it's that good.

Of course, no trip to Lord of the fries is complete without an order of their chips. We ordered the Large box ($6.95) with the African sauce (extra $2) which is their Belgian mayo plus ketchup plus onions. Super tasty and they were very crispy.

I tried the new Eco burgers courtesy of Keep Left PR Agency and Lord of the Fries.

Bon Appetite,

Cherrie

Who doesn't like cupcakes? I have yet to meet a person you doesn't. Especially if the cupcake is topped with a delicious, rich and smooth icing and filled with a salty caramel goodness.

I was lucky enough to receive a jar of gooey salted caramel homemade by my good friend, Thanh. And what good why to use it up? I used it as a filling in my banana cupcakes. Bananas and caramel are a match made in heaven.

I got the recipe for the cupcakes from one of my women's weekly baking books. As for the salted caramel, I have never actually made them before so you will be able to google the recipe or have a very good friend make it for you

• 90g softened butter
• 100g firmly packed brown sugar
• 2 eggs
• 75g self raising flour
• 75g plain flour
• 1/2 tsp bicarb soda
• 1/2 tsp mixed spice
• 2/3 cup mashed overripe bananas
• 80g sour cream
• 2 tbs milk

1. Preheat the overn to180degC (160degC fanforced) and line a 12 hole standard muffin pan with paper cases.
2. Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
3. Stir in the sifted dry ingredients and the rest of the ingredients. Divide mixture between the cases.
4. Bake for about 20 mins. Turn cakes onto wire racks to cool.
5. When cooled, slice the cupcakes horizontally and fill with your favourite filling. Pipe the top with the cream cheese frosting (recipe below).

Cream Cheese Frosting recipe:

• 30g softened butter
• 80g softened cream cheese
• 1 1/2 cups icing sugar.

1. Beat the butter and cream cheese in a small bowl with electric mixer until light and fluffy
2. Gradually beat in the sifted icing sugar. Mix until well blended and smooth.

Bon Appetite,

Cherrie

When I hear the word “milk bar”, it congers up images of a small corner store filled with the essential grocery items and display windows filled with lollies and candy. As a child I would buy a 20cent bag of mixed lollies and it would last me all day. But this milk bar is different.

I was happy to hear that the Bendigo street milk bar was still alive and operating. Many years ago, my mum and auntie used to work a couple of streets down and used to frequent it for lunch. During school holidays, my brother used to work with my mum for a few weeks. My auntie will call their lunch orders ahead and would send my brother down to pick it up. He has fond memories of his regular egg and bacon rolls

I had the opportunity to head down with my Little Man for brunch. I was met with friendly staff who were more than happy to help me with the menu.

I started off with a latte and my Little man had a babycino complete with marshmallows.

Since the Little man already had breakfast, he really wanted the brownie that was on display. It was dense and fudgy. So good.

They have an outside courtyard, which is accessible through a small hall way to the back door of the cafe. A family were happily eating and chatting away.

I will definitely like to return and try their lunch menu. Their display case of different sandwiches and their specials board menu sounded amazing. The staff were super friendly and the place felt comfortable where you can just sit and have a cup of coffee as the world skipped by.

The Little man and I enjoyed our complimentary meal courtesy of 360 Immerse Agency and Bendigo Street Milk Bar.

Bon Appetite,

Cherrie

As a person who is always working, it is hard to find time for family and friends. I have dedicated quality time with my husband and my children. For readers who follow me on twitter and Instagram, you will know I have the hash tags #mummyanddaughtertime and #familytime where we go to the park or do some baking together.

When possible, I try to make time for friends, though it can be hard sometimes. I've missed on a lot of feasts and celebrations. So when I had the opportunity to host an afternoon high tea, I jumped at the chance and planned straight away.

The usual gang of food bloggers came along and brought their treats with them. I am so lucky to have friends that know and CAN bake. Needless to say, there was sugar overload and had great conversations about all things, including the ingenuity of the whoopie cushion.

Here's some of the goodies that we ate that day.

I made some sandwiches and the infamous hotdog and cheese

Eclairs and profiteroles by Thanh. A good bake:)

I made mini chocolate cakes

I also made the orange and chocolate Madeleines. I got the recipe from women's weekly cookbooks but I added the orange zest and dipped them in dark chocolate for that extra decadence.

Recipe:

• 2 eggs
• 2 tbs caster sugar
• 2 tbs icing sugar
• 1 tsp vanilla paste
• 1/4 cup self raising flour
• 1/4 cup plain flour
• 75g butter, melted
• 1 tbs hot water
• zest of an orange
• Melted dark chocolate

1. Preheat oven to 200degC (180degC fan forced)
2. Grease 2 Madeleine pans with a little butter
3. In a small bowl, beat the eggs, caster sugar, icing sugar and vanilla paste until thick and creamy
4. Meanwhile, sift flours twice. Sift the third time over the egg mixture. Add the orange zest and pour combined butter and water down the side of the bowl then fold together.
5. Drop rounded tablespoons of mixture into pan holes.
6. Bake for about 10 minutes.
7. When cooked, tap the pan firmly onto baking paper covered wire racks to cool
8. When cooled, dip one end into the melted chocolate. Place onto baking paper for chocolate to set.

Bon appetite,

Cherrie

I have to admit, I am not a big beer drinker but when I was offered to try this new craft beer, how can I say no?

Endeavour beer is the baby of 3 blokes who love beer and are all about creating beers from the ground up, using the freshest barley and hops. They have recently released their 2012 Growers Ale. It's a craft beer made in Australia made for the Australian summer. It's made with all Australian Galaxy and Southern Saaz hops making it 100% Aussie.

It is perfect for a summer's day. I found it refreshing, smooth and light. As a person that doesn't drink too much beer, this went down really well on a warm Summer's evening and found myself reaching into the fridge for another.

I also wanted to try it with a meal. Hubby suggested an Asian inspired meal so I made fried rice and stir fried beef and vegetables. The beer complimented the flavours of dinner and helped freshen and lighten the meal a little.

So if you're looking for something light and refreshing to quench your thirst or a drink to go down well with your dinner, I think this Endeavour beer Growers ale is perfect for you. I know I will keep a 6 pack in my fridge.

I recieved product samples courtesy of Trish Nicol Agency and Endeavour beer

Bon Appetite,

Cherrie

I love baking during the weeks leading up to Christmas. The smell of Christmas fills the house. Lovely. This year is a hectic one but I always try to make time for family baking time.

This year, I was introduced to the Bulla butterscotch cream. And I tell you, Oh my goodness, it is amazing stuff. First of all, I love anything butterscotch. And, to make it even easier, it's already whipped so its good to go straight from the tub.

I've tried this cream with bought gourmet mince pies and with home made caramel waffles. It goes well with everything. Just dollop on top of just about anything.

I made Christmas caramel waffles to go with the cream. The added caramel choc bits make it so moorish. The spices give it that Christmas smell and taste. You can make this for Christmas morning or if you want, any time of the year. Why not, right?

Recipe:

• 2 cups self raising flour
• 1tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp vanilla bean paste
• 2 eggs, separated
• 170ml full cream milk
• 125ml water
• 90g melted butter
• 1 cup caramel choc chips
• 2 tbs caster sugar
• Bulla butterscotch cream

1. Preheat waffle maker.
2. In a bowl, combine the flour, cinnamon, ginger, vanilla bean paste, egg yolks, milk, butter, water and caramel chips. Stir to combine.
3. In a separate bowl, beat the egg whites until soft peaks then gradually add the caster sugar. Keep beating until thick and glossy.
4. Gently fold the egg whites into the batter mixture.
5. Spray the waffle maker with a little oil and spoon some of the waffle mixture onto the waffle mould ensuring the mixture fills the mould. Cook for 3-4 minutes until golden.
6. Serve with a dollop of the Bulla Butterscotch cream.

Bulla butterscotch thick dollop cream 200ml is now available at selected Coles, IGA and independent supermarkets. RRP $2.99. Get them now while stocks lasts.

I had complimentary samples courtesy of Mkt Communications and Bulla Dairy Foods.

Bon appetite,

Cherrie