Beach Skies

Your awesome Tagline

79 notes

tango-mango: Browned-butter, lemon and caper biscotti I found a recipe for a savory biscotti in one of my Martha Stewart cookbooks. I had never tried anything other than a sweet biscotti before, so I thought I would give it a try. Browned-butter, capers, lots of fresh parsley and cracked pepper all went into a very tender, biscuit-like dough. The dough was formed into logs, baked, sliced and then baked again. What resulted was a salty but super-flavorful pastry. They’re so flavorful, in fact, they’ll steal the attention away from pretty much anything I serve them with. I’m thinking perhaps a clear soup might be a nice partner, or maybe just topped with a slice of fresh mozzarella. They’re good, but if I hadn’t needed to stay home today on my day off, I would have felt prisoner to my kitchen. From start to finish, they took a LONG time. Next time I might opt for good bread with a nice drizzle of olive oil. If you want the recipe let me know and I’ll include it. Or if you want one, come on over; I’ve got a big basket of them.

tango-mango:

Browned-butter, lemon and caper biscotti

I found a recipe for a savory biscotti in one of my Martha Stewart cookbooks. I had never tried anything other than a sweet biscotti before, so I thought I would give it a try. Browned-butter, capers, lots of fresh parsley and cracked pepper all went into a very tender, biscuit-like dough. The dough was formed into logs, baked, sliced and then baked again. What resulted was a salty but super-flavorful pastry. They’re so flavorful, in fact, they’ll steal the attention away from pretty much anything I serve them with. I’m thinking perhaps a clear soup might be a nice partner, or maybe just topped with a slice of fresh mozzarella.

They’re good, but if I hadn’t needed to stay home today on my day off, I would have felt prisoner to my kitchen. From start to finish, they took a LONG time. Next time I might opt for good bread with a nice drizzle of olive oil. If you want the recipe let me know and I’ll include it. Or if you want one, come on over; I’ve got a big basket of them.

175 notes

brianthony: I’ve just got time for a quick post! —Raspberry Popsicles. I’ve been on a dessert kick lately, and I’m not mad about it. I don’t have any fancy Popsicle-making molds. So I opted for straws and shot glasses. hey, it worked. Take 2 pints raspberries, semi-frozen, pulse in a food processor. Then mix in 1/3 C simple syrup. Mold and freeze! Enjoy the rest of your weekend, I’m off to enjoy some grapefruit margaritas :)

brianthony:

I’ve just got time for a quick post! —Raspberry Popsicles.

I’ve been on a dessert kick lately, and I’m not mad about it. I don’t have any fancy Popsicle-making molds. So I opted for straws and shot glasses. hey, it worked.

Take 2 pints raspberries, semi-frozen, pulse in a food processor. Then mix in 1/3 C simple syrup. Mold and freeze!

Enjoy the rest of your weekend, I’m off to enjoy some grapefruit margaritas :)

329 notes

hanimcooks: Cinnamon Rolls. I made this sweet, sweet delicious buns for my friend’s tea party. The recipe is simple but the explanation is a bit lengthy - only so that you’ll get it right. Just thought I let you know that the recipe calls for yeast so naturally you will need to spare some time to let the dough rise. Don’t make this if you are in a hurry.  Serve ‘em warm. 

hanimcooks:

Cinnamon Rolls.

I made this sweet, sweet delicious buns for my friend’s tea party.

The recipe is simple but the explanation is a bit lengthy - only so that you’ll get it right.

Just thought I let you know that the recipe calls for yeast so naturally you will need to spare some time to let the dough rise. Don’t make this if you are in a hurry. 

Serve ‘em warm. 

1,365 notes

cupcake-curiosities:

I love making turtle bread, but it’s always kind of sad when you have to cut it. I can never decide if I should go for the head or the tail.

I baked a massive loaf today (bottom right picture) but my family ate most of it, I only got two slices :(

# edit: By popular demand, I have added the recipe and instructions below:

This recipe makes one big one, or you can divide it and make lots of little ones :)

400g All purpose flour (plain flour)
1 tbsp Quick active dry yeast
1 tbsp Sugar (this makes it quite sweet, reduce the sugar by half it you don’t want it to be too sweet)
1 tsp Salt
80 ml Milk
1 Medium egg
120 ml Water
1 tbsp Butter or margarine
Raisins or sultanas for the eyes 


1.Mix the yeast, sugar, salt and half of the flour in a bowl and put to one side.
2. Heat the milk, water and butter in a saucepan until the butter is fully melted, keep stirring whilst you are heating it.
3. Pour the liquids into the bowl of dry ingredients and mix in an egg.
4. Mix in the rest of the flour gradually until a firm ball of dough forms. (You may not need all the flour or you may need a little extra, just add enough for the dough to be firm and not sticky. I usually use my hands once I start adding the rest of the flour because I find it easier. If you use your hands make sure you have a bowl of warm clean water nearby to rinse them in or you’ll end up with dough all over your kitchen and taps!) 
5. Sprinkle some flour on your work surface to stop the dough sticking, and knead it until it is firm and springy (This takes about 3-5 minutes).
6. Wrap the dough in cling-film and set it aside for 15 minutes.
7. Line a baking tray with grease-proof paper.
8. Unwrap the dough and separate off parts of it and make a turtle shape on the baking tray (you can use my pictures for size reference, and I would recommend using a butter knife or palette knife to make the patterns on the shell. You need to cut them quite deep because the dough rises and puffs up in the oven).
9. Put the tray and turtle in a warm place and leave it to rise for 25 minutes (I have a 2 compartment oven so I usually put the bottom half on a low heat and leave the dough to rise in the top compartment without the heat on).
10. Take the turtle out of the warm place you left it (like it’s been hibernating >.< ) and re-cut the markings on the shell and insert raisins or sultanas for the eyes. (You need to re-cut the markings to get the best effect after baking).
11. Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
12. Place the tray in the centre of the oven and bake for about 20 minutes (for the large turtle, about 10-15 if you are making a few little ones), or until it is golden brown all over.
13. Spend about half an hour agonising over whether or not to start cutting from the head or tail.
~ This is particularly good bread to have toasted with heaps of strawberry jam <3
I hope you have fun!