Kulinary Adventures of Kath

Recipes & Baking Tips From A City Girl Baking Her Way to a Slow Life

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Recipes and food adventures by Kulinary Adventures of Kath.

Easter 2015

Kath April 9, 2015

For this post I wanted to do a little re-cap of the Easter weekend, particularly the baking! Any recipes mentioned will be or are posted on the blog.

This year I made it my mission to try as many different types of hot cross buns as I could. I didn’t get to every bakery I wanted (fingers crossed for next year), but I tried a few, as well as making my own.

Homemade Hot Cross Buns - Recipe Here

Homemade Hot Cross Buns - Recipe Here

I went to Black Star Pastry at the Powerhouse Museum a couple of times, and tried their Frankincense glazed hot cross buns. They were full of fruit and flavour, and well worth the walk to get them!

Some Easter eggs and the Hot Cross Buns from Black Star Pastry .

Some Easter eggs and the Hot Cross Buns from Black Star Pastry.

I also bought a few from Baker’s Delight, because how could you not? These are probably my favourites, as while they have fruit in them, they are not quite as jam packed with it, which I prefer. I think I also like them because they are very easy to go and buy!

On Easter Saturday, whilst braving the shops with every other person in this part of Sydney, I managed to get some of Jamie Oliver’s Stem Ginger Hot Cross Buns from Woolworths. I had heard about these, but had never managed to get any. They were nice, and I’m glad I got to try them! I found the ginger quite subtle whilst I eating the bun, but then after the spiciness of the ginger really hit me!

Hot Cross Buns from Baker's Delight (left) and Jamie Oliver's Stem Ginger Hot Cross Buns from Woolworths (right).

Hot Cross Buns from Baker's Delight (left) and Jamie Oliver's Stem Ginger Hot Cross Buns from Woolworths (right).

Over the Easter long weekend I decided to make some Easter biscuits. I had a couple of Easter themed biscuit cutters, that I had never used, so I thought it was time to use them! I had also not long been gifted the book ‘Cookies’ by Peggy Porschen, so it was also a great chance to continue with my cookbook challenge!

The recipe for the biscuits and icing will be posted over on the blog soon.

Easter Biscuits.

Easter Biscuits.

I also adapted my favourite scone recipe (originally posted here), and made them into ‘hot cross scones’ for Easter. The full post and recipe can be found here.

Hot Cross Scones.

Hot Cross Scones.

Here are a few snaps from the long weekend, including one featuring the newest addition to the cookbook collection, thanks to the Easter Bunny!

Hope everyone had a lovely long weekend.

All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath.

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Happy Friday! My eNewsletter goes out this this morning - which includes the recipe for this blood orange cake, the perfect weekend baking project. .. I will be trialling a few new things over on the newsletter and sending it out more regularly, so I hope you enjoy. If you aren’t already signed up you can do so via the link in my profile (the one that says free ebook! As that is what you will receive upon sign up 👍🏻).

How has your week been so far? . I have had a nice start to the week, with the @myopenkitchen Newsletter Writing Workshop yesterday, and lots of cooking today. I also picked up some ‘Toasty’ white chocolate from @bakedowncakery today, and have just enjoyed a little bit of it 👊🏻. If you haven’t heard of @bakedowncakery check it out as it is a super cool creative small business specialising in chocolate with some pretty amazing flavour combinations! . On another note, this cake is the carrot and blood orange from my latest eBook. I think blood orange season is coming to an end but I did still see some in the shops this week so there is still time to enjoy this recipe! Go to the link in my profile to get your free copy of my Seasonal Cakes & Bakes eBook! 🍊🥕

Just popping in at the end of this long weekend to say hi! I don’t post many photos of myself here, I am always behind the camera and being in front of the lens for this pic was a super weird feeling! 📷 . This is the kitchen where all the baking happens and all the recipes for my latest eBook were baked. And pink is clearly a favourite colour of mine 💕😂 . If you haven’t got your free copy of my latest eBook, Seasonal Cakes & Bakes, check out the link in my profile to download. There are so many of my favourite recipes in this eBook and I hope that you enjoy baking through the seasons just as I do.

Yesterday I made Monday night dinner a little more special by making this simple Strawberry & Apple Crumble for dessert. I wanted to make something with strawberries since our farmers really need our support right now. We already had some apples and some vanilla ice cream in the fridge, not to mention the cold temperatures yesterday really made it feel like Crumble weather. The recipe I used is below 🍓🍎🍓. .
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Ingredients:
4 Small/medium Pink Lady Apples, finely sliced and roughly chopped
500g strawberries, hulled and quartered
1tsp vanilla bean paste
75g unsalted butter softened
110g oats
110g plain flour
110g Panela or brown sugar
1tsp ground cinnamon
Method:
Preheat oven to 170 degrees Celsius. Add apples, strawberries and vanilla to a large baking dish and combine so the vanilla is mixed through.
In a bowl add the remaining ingredients and mix until combined. Evenly spread this mix over the top of the fruit and bake for 30-40 mins or until the crumble mix has turned golden. Serve warm with ice cream!

Yesterday I made Monday night dinner a little more special by making this simple Strawberry & Apple Crumble for dessert. I wanted to make something with strawberries since our farmers really need our support right now. We already had some apples and some vanilla ice cream in the fridge, not to mention the cold temperatures yesterday really made it feel like Crumble weather. The recipe I used is below 🍓🍎🍓. . . Ingredients: 4 Small/medium Pink Lady Apples, finely sliced and roughly chopped 500g strawberries, hulled and quartered 1tsp vanilla bean paste 75g unsalted butter softened 110g oats 110g plain flour 110g Panela or brown sugar 1tsp ground cinnamon Method: Preheat oven to 170 degrees Celsius. Add apples, strawberries and vanilla to a large baking dish and combine so the vanilla is mixed through. In a bowl add the remaining ingredients and mix until combined. Evenly spread this mix over the top of the fruit and bake for 30-40 mins or until the crumble mix has turned golden. Serve warm with ice cream!

It’s honey cake time! 🍯🍎 . If you saw my stories on the weekend I promised to share the recipe for this cake. It’s my version of a Rosh Hashanah honey cake that includes grated apple and I am quite addicted to it. I have been searching for the perfect honey cake recipe for a while (for me that means no black tea, coffee or orange juice which often appear in recipes) and this is it 👍🏻. . The recipe is on my blog, click the link in my profile to check it out! . Shana Tova to everyone celebrating, and for everyone else - get on the honey cake bandwagon! 🍯

The eBook is here! 🎉 . I am really excited to share my new eBook with all of you. It’s filled with cake recipes (like this cherry & almond cake) all based on using seasonal fruits - thanks to your input the other week! I was always going to do an eBook based on cakes, but revolving it around seasonal fruits has been a great way to get those creative juices flowing and try some new things.. . To get your copy hit the link in my profile, sign up to my newsletter and a copy will be emailed to you! Easy! Let me know what you bake and don’t hesitate to ask any questions!

Inspiration. .
What inspires you? For me, it’s great cookbooks that get me thinking (hello @nigellalawson & @jamieoliver) podcasts that do the same (esp Hashtag Authentic by @me_and_orla & Tea & Tattle by @mirandasnotebook), eating out and trying new things, travel (when I can), reading blogs and finding new recipes (notably those by @locallovely & @mollyyeh), the changing of seasons and the new produce that it brings, and lastly but certainly not least, heirloom recipes and the prospect of keeping those with us through baking and food who are no longer here. Oh and somewhat selfishly, the prospect of having a slice of cake to eat with a cup of tea is always great inspiration for me when it comes to baking!

Inspiration. . What inspires you? For me, it’s great cookbooks that get me thinking (hello @nigellalawson & @jamieoliver) podcasts that do the same (esp Hashtag Authentic by @me_and_orla & Tea & Tattle by @mirandasnotebook), eating out and trying new things, travel (when I can), reading blogs and finding new recipes (notably those by @locallovely & @mollyyeh), the changing of seasons and the new produce that it brings, and lastly but certainly not least, heirloom recipes and the prospect of keeping those with us through baking and food who are no longer here. Oh and somewhat selfishly, the prospect of having a slice of cake to eat with a cup of tea is always great inspiration for me when it comes to baking!

Sharing a bit of a behind the scenes of my blog today - should have posted this as part of last weeks #myopenkitchenstories challenge, but last week wasn’t great health wise (which is also a big part of my BTS) so this week it is. .
These are the spaces I spend most of my time in - on the computer, in the kitchen and near all the cookbooks. Our kitchen is spacious which is great and yet somehow I still take up all the room. The picture included here is what it looks like when I am in it, with the bench covered in stuff. I spend most of my time in the kitchen when it comes to my blog, as that is where I like to be the most. .
My desk however, always seems to remain a much neater space, and I pick and chose my moments for computer work based on how I am feeling and how much BTS blog work there is to do. .
I have accumulated some blog ‘props’ over the years, a lot of it has come from my Grandma’s kitchen, Etsy and vintage/antique shops. As you can see we have also accumulated a lot of cookbooks too. I am obsessed with them and find them endlessly inspiring and fascinating, and a lot of recipes that end up on the blog are inspired by them. .
Is there anything you are keen to know about blogging or baking? (Also good for cookbook recommendations too!🙋🏼‍♀️)

Sharing a bit of a behind the scenes of my blog today - should have posted this as part of last weeks #myopenkitchenstories challenge, but last week wasn’t great health wise (which is also a big part of my BTS) so this week it is. . These are the spaces I spend most of my time in - on the computer, in the kitchen and near all the cookbooks. Our kitchen is spacious which is great and yet somehow I still take up all the room. The picture included here is what it looks like when I am in it, with the bench covered in stuff. I spend most of my time in the kitchen when it comes to my blog, as that is where I like to be the most. . My desk however, always seems to remain a much neater space, and I pick and chose my moments for computer work based on how I am feeling and how much BTS blog work there is to do. . I have accumulated some blog ‘props’ over the years, a lot of it has come from my Grandma’s kitchen, Etsy and vintage/antique shops. As you can see we have also accumulated a lot of cookbooks too. I am obsessed with them and find them endlessly inspiring and fascinating, and a lot of recipes that end up on the blog are inspired by them. . Is there anything you are keen to know about blogging or baking? (Also good for cookbook recommendations too!🙋🏼‍♀️)

I hope everyone is having a good week. I am (finally) feeling productive this week and working some more on my upcoming ebooks as well as posting another recipe on the blog. . . This new recipe is this Rose Cake which has been inspired by a lovely rose cake I used to enjoy at the Sydney Ladurèe cafe when it was open. I have changed the cake a lot to make it easier to make, but still keep that lovely rose flavour that I love so so much. In this blog post I have also included a list of good places to go for afternoon tea in Sydney City and surrounds - a couple of my favourite City cafes (including Ladurèe) closed this year so I thought creating a list of the places that I love that are still open would be a good idea! Link to the post is in my profile 💕🍰🌹☕️

I have started planning some new ebook projects for the blog in the last few weeks - the last one I did was a collection of Christmas recipes late last year and I think it’s time to release something new. What types of recipes would you like to see in an ebook from me? I was thinking about doing one on biscuits and cookies and one on cakes - what are your thoughts? 🍪🍰
.
.
P.S. even though I really love the colder weather I am definitely looking forward to stone fruit season when I can make this plum cake again (recipe from @mondaymorningcc’s ‘It’s Always About the Food’).

I have started planning some new ebook projects for the blog in the last few weeks - the last one I did was a collection of Christmas recipes late last year and I think it’s time to release something new. What types of recipes would you like to see in an ebook from me? I was thinking about doing one on biscuits and cookies and one on cakes - what are your thoughts? 🍪🍰 . . P.S. even though I really love the colder weather I am definitely looking forward to stone fruit season when I can make this plum cake again (recipe from @mondaymorningcc’s ‘It’s Always About the Food’).

Yesterday I made Monday night dinner a little more special by making this simple Strawberry & Apple Crumble for dessert. I wanted to make something with strawberries since our farmers really need our support right now. We already had some apples and some vanilla ice cream in the fridge, not to mention the cold temperatures yesterday really made it feel like Crumble weather. The recipe I used is below 🍓🍎🍓. .
.
Ingredients:
4 Small/medium Pink Lady Apples, finely sliced and roughly chopped
500g strawberries, hulled and quartered
1tsp vanilla bean paste
75g unsalted butter softened
110g oats
110g plain flour
110g Panela or brown sugar
1tsp ground cinnamon
Method:
Preheat oven to 170 degrees Celsius. Add apples, strawberries and vanilla to a large baking dish and combine so the vanilla is mixed through.
In a bowl add the remaining ingredients and mix until combined. Evenly spread this mix over the top of the fruit and bake for 30-40 mins or until the crumble mix has turned golden. Serve warm with ice cream!

Inspiration. .
What inspires you? For me, it’s great cookbooks that get me thinking (hello @nigellalawson & @jamieoliver) podcasts that do the same (esp Hashtag Authentic by @me_and_orla & Tea & Tattle by @mirandasnotebook), eating out and trying new things, travel (when I can), reading blogs and finding new recipes (notably those by @locallovely & @mollyyeh), the changing of seasons and the new produce that it brings, and lastly but certainly not least, heirloom recipes and the prospect of keeping those with us through baking and food who are no longer here. Oh and somewhat selfishly, the prospect of having a slice of cake to eat with a cup of tea is always great inspiration for me when it comes to baking!

Sharing a bit of a behind the scenes of my blog today - should have posted this as part of last weeks #myopenkitchenstories challenge, but last week wasn’t great health wise (which is also a big part of my BTS) so this week it is. .
These are the spaces I spend most of my time in - on the computer, in the kitchen and near all the cookbooks. Our kitchen is spacious which is great and yet somehow I still take up all the room. The picture included here is what it looks like when I am in it, with the bench covered in stuff. I spend most of my time in the kitchen when it comes to my blog, as that is where I like to be the most. .
My desk however, always seems to remain a much neater space, and I pick and chose my moments for computer work based on how I am feeling and how much BTS blog work there is to do. .
I have accumulated some blog ‘props’ over the years, a lot of it has come from my Grandma’s kitchen, Etsy and vintage/antique shops. As you can see we have also accumulated a lot of cookbooks too. I am obsessed with them and find them endlessly inspiring and fascinating, and a lot of recipes that end up on the blog are inspired by them. .
Is there anything you are keen to know about blogging or baking? (Also good for cookbook recommendations too!🙋🏼‍♀️)

I have started planning some new ebook projects for the blog in the last few weeks - the last one I did was a collection of Christmas recipes late last year and I think it’s time to release something new. What types of recipes would you like to see in an ebook from me? I was thinking about doing one on biscuits and cookies and one on cakes - what are your thoughts? 🍪🍰
.
.
P.S. even though I really love the colder weather I am definitely looking forward to stone fruit season when I can make this plum cake again (recipe from @mondaymorningcc’s ‘It’s Always About the Food’).

Kulinary Adventures of Kath

Recipes & Baking Tips From A City Girl Baking Her Way to a Slow Life