MadAboutB8's blog

Here is one of my recent bake from the Bourke Street Bakery cookbook, the Chorizo and Thyme roll.

The roll is really nice and the flavour is really well-balanced with chorizo and carmelised onion.

It was an easy and quick recipe, apart from slicing 500g of onions and having to cook them until they become really caramelised. But it's all worth it.

The recipe is also quite versatile that any filling combination is endless. I'm thinking chicken pesto with sundried tomato for my next bake.

 After the first failed attempt at croissant making, it caused me a long hesitation before attempting it second time around. It also made me thinking that croissant was probably just too hard to make and I should leave them to the professional. However, some recent TFL posts kind of encourage me into believing that I can also do it.

So, here goes my second attempt. 

 This loaf turn out to taste really nice with the nutty flavour and texture from soybean & linseed.

The recipe is adapted from Hamelman's multigrain sourdough and Bourke Street Bakery's soy and linseed sourdough. I basically followed Hamelman's method and recipe but replace the grains with soy and linseed to the equal amount.

My recent obsession with Macarons. No actually, I've been obsessed with Macarons for quite sometimes...but my first attempt at making macarons was a total disaster. So much so that I dreaded making them again. It took me another year to come up with enough courage to give it another try.

I still remember the first time I bit into my very first macarons. It's from a french patiserrie in The Rocks, Sydney. It's passionfruit macarons...and it just taste sublime and so heavenly....umm macarons, my new best friend.