Socrates- What are you doing?

I had a wonderful day today, baking and philosophy - are there any greater soul enhancing activities?

I made a batch on my Nana Mary's special Almond Bread, now popular in the rest of the world and know as Biscotti. It is a very easy mix - you then bake it quite briefly, cool it, wrap it in tinfoil and rest for two days. Nana always made it in a loaf tin but I did half in a small loaf tin and the rest just formed into a (rather sloppy) log on a baking mat.

Today was cutting day...

I think that I may have browned them too much in first baking so I just very slowly dried them out, beautifully crispy.

Next, a recipe from my good 'mate' Dean Brettschneider. It is a Ginger and Honey, Nut Loaf that looked so delicious stick and sweet that it had to be added to the list. I turned out really well but the general concensus stands that it will be better tomorrow, and the nuts are hardly necessary. There was not as much oh or ah that some other items received so I shall see...

It was very difficult to cut still warm, the nuts kept getting in the way.

Portuguesse Custard Tarts were something that my brother suggested I make because he had tried them in Portugal and said they were amazing.

They are a Puff Pastry case and an eggy baked custard filling - a final grilling gives them a semi-brulee look.

My first time making Puff Pastry and I think I did ok. The main disaster at this stage was that I over filled the cases with custard which towards the end spread entirely over my dozen muffin tin and almost dolloped into the bottom of the oven (I quickly ran, cursing, to the rescue with a baking tray underneath). In order to save the wee tarts I scrapped the excess custard off, best I could and then grilled them to set the top. But the pastry, having been drowned in custard, was not as light or crispy as intended and unfortunately could not be rescued.

They do look good - this is how they are supposed to look.

The book said black spots are good...

On the other hand - very delicious, moist, yummy custard.

With some leftover Puff Pastry I made some mini sweet pastries - I just wanted to experiment with crispy puff pastry as opposed to Croissant dough which is just that tad more bready.

I just made a few pretty shaped parcels with some of the Danish Butter Cream in the center (butter, sugar, ground almonds, jam). As they were baking they almost all burst open so I quickly sat a few dried fruit on the top so that all the madness appeared intentional - however because I hadn't soaked the fruit they were double dried and very tough. Hhmmmm...

a) Prune Pastry, a little Pastry cigar which went down particularly well.

b) A Pastry flower which I sprinkled raisin onto.

I prefer the bready-ness - feels more like an allowable breakfast.

The shining light at the end of my day, Brioche aTete.

(Note: it was actually only 2pm, I had got into the kitchen just after 5am)

I just couldn't quite cope with how much they rose, they ended up a little bit... connected.

I had tried twice to make Brioche and it had just not quite as magical an experience as I remembered. I am also not saying that this attempt was perfection but they were very pretty with their little top-knot and oh so delicious - buttery, eggy, sweet and with a small amount of honey or Jenny's Organic Marmalade... just good.

They light and fluffy middle I instantly broke open to inspect.

Next test is to find out how well it lasts etc. just out of curiosity really.

-The philosophical part of the day was, while all this was going on I was listening to a series of lectures on Philosophy and Human Values. It was great. Jen had just downloaded it from the internet onto the MP3 player. I love that sort of banter and questioning - I always thought I should study philosophy and now I am, whilst being a baker of fine organic goods...

But as Socrates asked - What am I doing? Really doing... Think about it!