SERIOUS BAKING (updated)

It is time to be baking bread.  The sourdough starter is resting in the refrigerator for some time now.  My new banneton proofing baskets have arrived, and I am very excited about it. Serious baking needs full attention to details, from the preparation to finish.  Proper equipment, tools and skills are essential for serious baking.  I almost have those, but the ability certainly has rooms for improvement.

 PROOFING   BASKETS

In the future, I won't be baking too many cakes as my Melanie and the family are moving to Queensland; indeed we shall miss them.  But other cooking and baking in the oven maybe the way to go for winter time.

Baking savoury Tart is in order, preparation has been done, but today is so busy with other chores and commitment.  The baking did not take place.
Preparation for this Onion Tart was simple, simply baked the whole unpeeled onion until soft.  Peel when it is cold, cut in half.  Place them on a frypan with butter, cook to caramelise.  Keep it fresh, and refrigerated until the baking time.

I used bought puff pastry for this tart.  What I did was simply cover the cold caramelised onion on the pan (the cut down), tuck some of the pastry in/under so you have a round pastry neatly cover the onions.
Bake in a hot oven at 200 degrees C for 16-18 minutes until the pastry is golden brown.  Take it out from the oven and let it stay in the pan for a few minutes before turning it over to a plate.

Freshly Baked Onion Tart

To serve, it is delicious to serve hot, you would enjoy the crispy light pastry and the deliciousness of the caramelised onion and the garnishes.
Serve cold, or room temperature is excellent too, garnish with rocket and cheese.  I love to have Gruyere cheese with this tart or Grana Padano.

Cut into wedges, and the tart is dressed with rocket and shaved Grana Padano.

Other Baking.

SCONES
Nothing is better than having freshly baked scones with hot tea; indeed, it is a treat.  Good preparation and proper baking scones I do, and often I bake batches to freeze for the next scones and cuppa days.  It can be done quickly, and the scones stay as fresh.  What you need to do is take them from the freezer, and reheat in the hot oven for five minutes to refresh.  Halve the scones and buttered to dress.  Jam and cream for the topping if you wish.

Scones dressed in a jam and slivered almonds

Reheated date scones in a hot oven for a few minutes to refresh

Butter to dress the Date Scones

Thin Strips of Butter to Dress the Date or Fruit Scones

Lavishly dressed date scone with butter.

Date scones spread with butter and dressed with a strip of pretty butter is so good.  Friends and family enjoy the scones with tea or coffee.

Baking is fun for everyone who loves serious cooking more so baking the scones.


To Be Continued