Hottest Home Baker – A finale and a rant…
I don’t know where to start!
I am sad to see that Esme lost, but happy for Emily that she won. I’m sad that the series is over but happy to resume blogging as normal!
They both quipped last night that baking is how they show love and I adore them both for that.
I’ve made no secret that I was TEAM ESME from very early on. She is a strong vibrant woman, who was honest and funny and endearing. She has mad skills and you could just tell she has spent many many hours in the kitchen. Esme had 85% percent of the vote in the TV3 poll last night, and backlash on facebook, twitter, the trade me message boards and fan pages shows that viewers were rooting for an Esme win.
But, TV is made for TV. It’s about drama, chaos and getting people talking. 90% of the filming is left on the cutting room floor. Judges decisions are final. And we all need to put our big girl pants on and not throw too much of a hissy fit. I was really sad to se how many sore losers there were hiding behind their keyboards last night. A facebook page was set up calling for the boycott of Chelsea products and had defaced a picture of Emily. THAT IS SO NOT OK. Made my blood boil.
Every viewer is entitled to an opinion but please, let’s be adults? Yes I think Esme should have won, but I do not think the horrible comments put forward by cyberspace cowards are OK.
Emily, I hope you do not take single negative comment to heart. Congratulations on your win, you have an exciting time ahead.
Rant over.
Bakermelz
OH MY LORD. Such sweet drama tonight!
Starting with a Jam Off of sorts in the mini challenge, I would have been hard pressed to identify any of the fruit in that bowl. I would have been tempted to use the Black Boy Peaches as a base and then throw in a bit of everything – ‘Tropical Jam’ anyone? But I’m sure those judges would not have let it fly.
Chelsea’s Jam Setting Sugar was the star of the mini challenge tonight, not just because there were more promotional shots than I could count but because it has added pectin, which is something a lot of those tropical fruits were in need of.
Pectin is a “structural heteropolysaccharide” (thanks Wikipedia, don’t I sound smart) found in the pith and skins of fruit. Basically it is what makes jam set, and so the higher the pectin content of your fruit, the better jam it makes. But some fruits have a very low pectin amount-count-percentage (trying to sound smart is failing)… i.e citrus fruit for the pectin win but apples not so much. You can absolutely make jam with normal sugar. I’m not preaching the Chelsea gospel here (even if they did send me a box a fabulous products I’ll blog about later – THANK YOU)… BUT I’d really recommend a quick google about the pectin content of your chosen fruits before jamming out. Let my watery dribbly never setting strawberry jam attempt be a warning for you all.
Earlier this year I entered the Wellington Jam Off 2012 and my Bacon Jam made it through to the top 5. You can read about my experience and the recipe for the Jam here.
On to the major challenge! And boy, I felt like a lie down and a cuppa just watching those ladies! I can’t imagine the stamina it must take to just keep going in a challenge like that. I did notice tonight the amount of standing mixer bowls they have on set, and spotted an over flow of dishes on the floor next to Esme’s counter. I know Dean is always harping on about keeping clean but I’d like to see him keep a clear bench and get his dishes done through a challenge like this one.
The rolling challenge was a great way to test the skills they keep reinforcing that Chelsea New Zealand’s next Hottest Home Baker needs but I felt that the nature of tonight’s challenge didn’t leave much room for the innovation they keep mentioning as a core competency too. In the final episode I’d love to see some amazing original recipes.
Thinking back on previous seasons, I notice that this season doesn’t seem to have the same presentation focus as last year. I remember platters and glitter and pretty tea towels being brought from contestants homes last year – it made for some great pictures in the cookbook that followed the show.
Anyway, I’ve gone off track… back to the main challenge.
I’ve never made a swiss roll in my life, and it seemed that there was some trouble with the Edmonds recipe tonight. Both Alice & Esme used it and both had a bit of a fail. Emily’s winning swiss roll recipe is up on the TV3 site here, I am planning to give it a crack myself. Such a traditional dish that I’ve never given a thought to making myself and now it seems like a good wee challenge.
Tonight’s quote of the night was definitely a tie. Firstly is Collins line “I’m not the only exotic fruit in the kitchen” and then Alice’s parting words to Esme. They seem to have caused quite a stir and potentially some unfair comments from viewers. Alice has a fabulous blog herself now and addressed that last line with the following:
“One last thing… by turning to Esme and saying she was ‘Chelsea New Zealand’s Hottest Home Baker’, I wasn’t insulting Emily or her effort that day – she deserved that win. I truly believe that Esme is the best baker out of everyone on the show. and if it had been her and I in the final, I still would’ve thought that (and picked her to win!). Esme is her own biggest critic and during the course of the show has shown some total undeserved self-doubt. I wanted her to know I believed in her and that she had the skills to win and the talent to shine in the final. It was my final pep talk to her!”
This season certainly has had more drama than those in the past! And they have set up the final episode to be a pretty sweet battle. I’ve said it before, I’m rooting for Esme but Emily really impressed tonight. So cool and calm and some really great baking – I’m hoping they will publish her jam recipes.
I’m all ready for the final episode and will be sad to see the series end! But glad to get back to my own baking – blogging about which has been lacking off late. I’ve loved writing about the show, and thanks to all my new readers I hope you stick around.
Don’t forget to let me know what you thought of this episode!
P.S has anyone else noticed the awesome pull out cabinets they have on set? The tall ones full of the cake tins etc? I’d LOVE one of those in my kitchen. I’m forever digging forgotten tins and pans out of dusty deep cupboard corners.
Alrighty episode six! This one had me on the edge of seat and potentially had the highest number of yelling at the TV incidents this season so far.
Cake decorating is my most favourite hobby BUT it is also the most frustrating, expensive and stressful hobby. I remember the first time I tried to roll fondant onto a cake. I had ideas of complete grandeur. I was going to be a wedding cake designer for sure. Oh lordy lordy how wrong I was! The professionals just make it look so easy don’t they?
Decorating is my favourite bit of baking and I was SO excited to see a wedding cake episode.
My heart sunk when the twist was revealed. NO TOUCHING! NO HELPING! Your husband/partner/brother must do all the decorating themselves. Oh shit balls. Oh shit! My heart was bleeding for them thinking – THIS isn’t fair! It is their skills that got them here! and now there partners might ruin it for them…
Being such a fan of decorating I was actually a bit miffed the helpers were going to do the decorating, I really wanted to see the contestants in action. And how on earth could they judge it based on a complete newbies attempt?
As we saw at elimination – the judges decisions were more based on the quality of the cake, which makes sense. I could tell some of the helpers would never have forgiven themselves if they had caused the loss. It must have been so stressful for the helpers to be a part of the show, and my quote goes to one of them (can you remember who?) for the line “we come in with a twist and I failed her”. Heart strings had a good ole tug.
Sad to see Hamish go this week, I really loved his design and it was great thinking out side of the traditional cake box.
Again, Esme took this episode out! Woop! I could not get over just how calm and attentive her husband Emani was – now there is a man that can take direction!
So excited to catch up on next weeks episode now! Down to a final three!
BTW, readers – have you ever checked out www.cakewrecks.com ? Love it!
Yikes, I’ve been a bad blogger! All good post show and post baking blogs intentions have gone out the window the last two weeks as I celebrated my birthday (twenty something!) and a fabulous anniversary with my man known to readers as Mr Chef and as I attempted to upgrade my blog and failed miserably. Perhaps I should have finished that Comp Sci degree after all…
Never the less I’ve still got a few thoughts about the last two episodes and I am excited to watch (although delayed coverage for me tonight) episode seven tonight!
Episode 5
Ooosh Pastry. I can only claim to have made my own pastry a handful of times, and I should confess that Mr Chef also worked as an artisan baker and I am preeeeety sure my pastry is only successful because he hovered helpfully.
I have since this episode used Deans sweet pastry recipe (that they used in the mini challenge) with great success and no helpful hovering! Knowing how to tell pastry is cooked is always the part that trips me up though. I know that blind baking is the key – I tend to use rice but you can use a whole raft of things to weigh down your pastry – ceramic balls (spendy), coins (careful they get hot!), beans or lentils.
High virtual five to Esme for taking out the challenge – have I mentioned that I reckon she wins yet? TEAM ESME!
On to the main challenge and I surely would have sunk here. They seemed to have been given a rark up from Dean about timing being key is this challenge and I can see why. 90 minutes? NINETY MINUTES?? Mate – make, chill, roll, blind bake, fill, bake, cool & top – IN NINETY MINUTES! Jeepers.
As I watch the show, I take notes and had written “Wholemeal? Research!” – Alice made a Leek and Feta pie and it got me wondering about whether you have to treat wholemeal flour a bit differently or not when making pastry. I can’t recall ever eating wholemeal pastry myself but then again I am not the healthiest cookie in the jar.
Sabotage was hot on the lips, or fingers of tweeters during the show and I’d hate to think that Emily did any of that intentionally. Big ups (is that still cool to say? Cool kids, let me know) to Hamish for keeping SO CALM during both disaster moments. Quote of the night goes to him for his line “Man, you are ruining my life”.
But quote from my couch of the night goes to me for yelling “Who leaves a tray on the edge like that!!” right back at him.
Dean is becoming more of a softy every episode, so great of him to get in there and help Hamish out.
I saw the ‘twist’ coming when I realised we had too many bakers and only 4 more episodes to go. I am sad that both Hayley & Ben left, more so those dreamy eyes! I think Hayley pleaded her case to stay really well and I’ll always admire her attitude, so kiwi, just takes a crack at everything! I hope neither of them stop baking.
So – what did you think? Have you mastered Pastry – I know I’ve got the scoffing it down part mastered…
break in transmission
Apologies for the break in transmission, thanks to those who have been checking that I am OK!
I chose a terrible time to try and move & redesign this site – and I am having quite a mare of a time making it happen.
Really hoping to have my baking of late, and my thoughts on the last few Hottest Home Baker episodes up this weekend. Tech gods willing.
Here is a teaser of things coming out of my kitchen over the last wee while!
Lemon & Raspberry Melting Moments
Kiwiana Fondant Toppers
Winter Apple Cake
Birthday Related Goodness
And some other goodies…
Back soon!
BakerMelzxx
Yikes! What an episode… SO MANY DISASTERS tonight.
Quote of the night (yelled from couch) goes to ME. And to be honest I didn’t really say anything… it was just the sound I made when Alice dropped her cheesecake at the last minute. Oh man, there would have been tears if it was me.
The quick challenge tonight was interesting – is candy making baking? Does NZ’s hottest home baker need to be able to make Hokey Pokey? I think not BUT then again I make a brownie topped with Hokey Pokey so maybe maybe baby!
Fudge & Coconut Ice always seem like such easy things to make – I open up my edmonds cookbook and each time I seem to forget that I am terrible at it and valiantly try again. The ONLY time I’ve ever managed to make fudge was when I got a candy thermometer. Finally the guessing was taken away and no more bench tops covered in tiny puddles of “is it at soft ball stage yet” fudge crusting up all over the place. I know many people manage without a thermometer but I’m challenged :0(
Like the butter I left on the preheating oven (and then it dribbled all through the elements…) I softened towards Dean tonight. I’m hoping it wasn’t scripted or staged – he said really nice things to Mel. I wouldn’t have had the balls to get back in that kitchen with only 15 minutes!
I was sad to see Mel go tonight, but given her being saved from it last week and her fails tonight it seemed right. In response to the few tweeters and facebookians saying that Emily should have gone home because she had a 15 minute lesson and still failed – I disagree with you! I don’t think that a 15 min chat with a professional is going to fix what was essentially a time management fail. Despite it being undercooked and collapsing they still loved her idea and her flavours.
Much love to Mel and her Cheesecake Monsters 🙂
Mr OH THOSE EYES had a great night, happy to see him win an episode. He wins quote of the night with his “don’t show my crack on TV” line for sure. The judges quip about engineers having foundations cracks got a giggle too.
A few questions for those of you in viewer land:
1) Was that an induction cooker on Ben’s bench at one point? Or just a portable element?
2) Is that actually the Chelsea Sugar factory that they show shots of? The huge orange building?
and finally:
3) What would YOU add to fudge to prove your innovation? I was gutted there was no Peanut Butter & Bacon fudge…. (goes to google to see if that is already a thing..)
Until next week!
xxBakermelz
Holy Moly! The claws sure came out tonight! I can’t quite get my head around how mean and yet how confident Rose was on the show tonight. My blog is not quite the forum to repeat the things that were yelled from the couch at her… but Twitter and Facebook statuses seem to agree. And we have to accept that a shows producer can edit things together any way they want. I’m sure we haven’t got the full story.
Tonight’s ‘OUCH’ award definitely goes to Rose “Everyone loves a good stuff up, I think Hayley will do that well!” oh and then the laughing…
I’m sure everyone could hear their mothers in their ears “If you haven’t got anything nice to say…”
Ok, the cat fighting aside, I think Hayley did the right thing by totally owning that her decorating was a mare this time. I’m glad her cake stood up against scrutiny in the end.
The AMAZEBALLS award goes to Esme again, not because she won but for Deans comment ” almost as good as mine ” – woweee!
And the quote of the night from my couch award goes to this little gem – yelled out just after they described a cake as “Beautiful & Luscious” to which she-who-won’t-be-named yelled “JUST LIKE HIS EYES!”
There seems to be a lot of “I could do better” going on out there in comment land and I have to keep myself from saying that exact thing. But I don’t because I can’t imagine being in the scenario they are! Hello national telly! pressure much? Let alone 2 hours, again with those bright lights and then no control over the theme. I honestly think that even if I pulled a theme out of a hat at home, and timed myself, I don’t think I’d be able to pull it off… Sounds like another blog post to me.
In my experience, baking with raw sugar is OK as long as you’ve got a wet enough recipe. There didn’t seem to be too much trouble using the Chelsea Raw Sugar though – I was expecting a few more non-decorating related disasters.
From my Judgey McJudgePants position on my couch, I managed to get 7 of the ingredients – how did you do? Man, water seems so obvious but I don’t think anyone got it.
This episode might not of had the most impressive baking but it certainly was drama filled!
What did you think? How would have you handled getting laughed at?
New Zealand’s Hottest Home Baker – Season 3, Episode 1
YAY! YAY! YAY!
NZHHB IS BACK! it makes me want to:
You can read all about the finalists here or catch up on the episode if you missed it here!
Tonight’s episode saw twenty chosen hopefuls battle it out for a spot in the top 8. Those on the couch with me tonight commented on the increase in males this season and with regards to one in particular… I should just get it out there now that I must have said “OH THOSE EYES” about 100 times – dreamy eyes. Right?
Ok, I’ll stop being a gushy 12 year old. On to my thoughts!
There was a lot more diversity this year and my impression was that it was on average a younger crowd too. Great to see the Vegans and Gluten free eaters being represented and even though she didn’t get through – Bex I would love your gluten free brownie recipe. Gluten free can be SO hard to get right.
I noticed there were a few of the top 20 that we didn’t get introduced to at all! That must be a bit of a downer for them but I can imagine it is not easy to cut several hours of footage down to just the best bits.
I think the contestants that got us talking the most (apart from MR EYES) were the twins – Jazmine & Morgan. How kiwi were they! Entertainment value for sure. Loved that they were on the show.
I really felt for Rose. I would have given up for sure but she just persevered. Absolutely the right choice to edit her presentation down to just one slice. Some times the messes are still delish.
Great to have Dean back again. He seems to be the right mix of fun and professional. There was a moment I thought he was being a bit smarmy though?
We Googled Julia during an ad break as her company only rang a faint bell… and then I realised I had used her Bottled Chocolate Ganache before. Amazing stuff. You can check out her company here.
I’ll miss Jade Lipton though as she gave a great working with fondant tutorial last year and I was hoping to see more of her work.
Quick mention about Colin here, not much of him in this episode but love your work! I can’t actually picture anyone else hosting this show now. I think they should make him BAKE!
I was stoked to see them in what appeared to be an a training school or cooking institute. We commented on how plain the walls were and wondered if they would improve the set as the season went on and then we saw the preview for next week! Looks like they are back in the same warehouse set up as last year. Time will tell.
Quote of the night goes to Dean “I’ve had better” OUCH!
Quote from my couch goes to “Is that what vegan poo’s look like?” – all in good spirit of course…
The AMAZEBALLS award definitely goes to Esme for that flawless cake. Understated beauty!
Really looking forward to next weeks episode, as an early pic we’ve pegged Esme & Hamish as front runners but it really might be too soon to tell.
What did you think of the episode tonight? Would you have crumbled under the pressure? Do you blind bake your pastry? What would you have made?
Let me know! I’m off to figure out if I can make a Cherry Ripe Cake!
bacon & chilli jam
When I first entered the Jam Off I was totally convinced that I was going to enter my Chilli Jam. When I say ‘my Chilli Jam’ I actually mean Nigella’s. 100% not actually my invention. 100% based on her recipe. All credit to the sultry hot temptress that is Nigella Lawson: http://www.nigella.com/recipes/view/chilli-jam-2692
This recipe is a tried and true, sweet n spicy option that I had made a hundred times before. Safe. Easy. Delicious.
Then somebody tweeted about these shoes:
And I started to wonder – What Would Ron Swanson Do?
He’d make Bacon Jam. BACON JAM. But how?…
Google helped. The internet was already full of Bacon Jam recipes. It seems the idea was not my own! God Bless the internet.
After the first attempt (a miserable failure, that is a lot of wasted bacon people!) I tried a few more times (cough THREE cough) and then finally mixed the successful batch of Bacon Jam with Nigella’s Chilli Jam recipe. Ta Dah!
It ended up being included as a wild card in the top five finalists in the Wellington Jam Off 2012! I was so stoked! It was such a fun morning, a HUGE thank you to the team that puts the Jam Off together!
SO after many requests – here are the recipes. Make each jam on their own and then mix the Chilli Jam recipe through the Bacon Jam recipe – proportions to taste. The Bacon Jam is amazing on its own though. You could just make the Bacon Jam. And get nice & friendly with a tea-spoon!
Niether is a cheap jam to make and as far as we’ve been able to tell the Bacon Jam only had about a 2 week ‘in the fridge’ shelf life. We ate it too fast to figure out if you could keep it sealed in the pantry for a while before opening.
Chilli Jam (http://www.nigella.com/recipes/view/chilli-jam-2692)
- 150g red chillies – I sourced these from New World in 80g bags
- 150g peppers – Nigella’s recipe calls for Red Peppers but I use the bulk mini pepper packs – green, red & yellow
- 1kg jam sugar – shout out to Chelsea Sugar for their Jam Setting sugar!
- 600ml cider vinegar
1 ) Deseed and cut each chilli into about 4 pieces.
2 ) Pulse in a food processor until they are finely chopped. Repeat steps 1 & 2 with the peppers.
3) Over a low heat dissolve the sugar in vinegar.
4) Add the chilli & pepper mix to the pot and bring to boil. Leave boiling for ten minutes. Only stir if you need too.
5) After ten minutes, remove from heat and leave to cool.
6) Once cool and once the chilli flecks are suspended in the Jell you can ladle into jars.
Bacon Jam
I’m not sure how to credit this Jam recipe – I changed amounts and blended a few I stumbled across so I’ll link all the recipes I read initially and thank them all for their inspiration and instruction!
- http://euphorhea.blogspot.co.nz/2012/02/bacon-whiskey-jam-what-wonderful-idea.html
- http://eatlikeagirl.com/2011/12/22/recipe-whiskey-bacon-jam/
- http://www.foodbuzz.com/recipes/3828272-make-your-own-whiskey-bacon-jam
- http://cookingbylaptop.wordpress.com/2012/03/07/bacon-jam/
- http://www.hungryandfrozen.com/2011/07/my-poor-heart-is-achin-to-bring-home.html
Whiskey Bacon Jam Recipe
Ingredients
- 500g bacon – Cured streaky bacon if you wallet can spare the coin!
- 70g brown sugar
- 50mls golden syrup
- 50ml cider vinegar
- 1 tbsp red wine vinegar
- 150ml fresh brewed coffee (for the record I slipped in Supreme single origin!)
- 250ml whiskey – Makers Mark was on hand at the time
- 6 cloves garlic, finely chopped
- 1 large onion, finely diced
Method
1) Dice & fry bacon until it just starts to crisp. You want it cooked but not crispified.
2)Leave enough fat in the pan to fry the onion partially but drain off the rest of the fat. You really don’t want to leave too much dripping fatty goodness on the bacon. You’ll end up with greasy jam.
3) Once you’ve fried the onion gently (low, 5 mins-ish) add the garlic for another minute.
4) In a heavy (cast iron if you’ve got it) bottomed pot or dish mix together the bacon you’ve drained and the onion and garlic. Add all the remaining ingredients except for the vinegar.
5) Leave to simmer for an hour. You can add a little water every 30 minutes if you need to ( I did this just once) and then add the vinegar in the last 5-10 mins. One recipe suggested putting this in a slow cooker for 4 – 6 hours instead.
6) At the end of the hour you’ll have a heavenly smelling home and a sweet smoky pot of goodness. Let it cool slightly and the pulse in a food processor. It’s up to you how finely you process it. Take it too far and you end up with Bacon Paste. Still delish though!
7) Bottle up and find a million uses.
ENJOY!
Thanks again to the Wellington Jam Off 2012
xx
BakerMelz
hokey pokey brownie
Whittaker’s released a new range of mini slabs last week and to my utter delight one is Hokey Pokey!
Inspired, I present you this little beauty – Hokey Pokey Brownie
Brownie:
125g butter
250g sugar
2.5 eggs
vanilla
40g flour
62g cocoa (this time I used Valrhona coco for some extra luxury!)
1 tsp baking powder
- Melt butter and mix together with sugar
- Add eggs and vanilla (to taste), mix well
- Add flour, cocoa and baking powder
- Pour into a 9X9 inch square tin and spread evenly
- Bake on 180 till set – about 20 minutes
- Once cool, refrigerate. Do not start the Hokey Pokey until your brownie is cool and refrigerated!
Hokey Pokey:
5 Tbsp sugar
2 Tbsp golden syrup
- Heat the sugar and golden syrup in a small pot.
- Stir constantly until all of the sugar has dissolved.
- Increase the heat and boil for two minutes. Watch closely and only stir if it looks like it is going to stick. After two minutes take off the stove and add the baking soda.
- Stir quickly and pour straight on to the top of the refrigerated brownie
(if you have a minute you should watch Nigella make Hokey Pokey here)
Melt half a packet of Whittaker’s hokey pokey mini slabs in a glass bowl in the microwave.
Spoon on top of refrigerated hokey pokey topped brownie and spread thinly.
Refrigerate until set.
To eat – I’ve devised this handy song to help you:
you put your left hand in
you take your left hand out
you put your left hand in and SHOVE IT IN YOUR MOUTH
xxBaker Melz
practice bakes perfect 