Currant Buns | The Tale of Peter Rabbit

Then old Mrs. Rabbit took a basket and her umbrella, and went through the wood to the baker's. She bought a loaf of brown bread and five currant buns.
The Tale of Peter Rabbit
Beatrix Potter

This year's Easter weekend is slightly different from the rest. It's probably the first one that I haven't had to work, standing behind a bakery counter and selling boxes upon boxes of hot cross buns. Instead I can join the masses that take these four days to relax, visiting family (not so much this year, obviously) and generally spending the time eating countless buns and drinking endless cups of tea.

I used my time stuck at home this year to experiment with making my own hot cross buns, which proved a bit more a challenge considering that everyone in the country seems to have had the same idea this last few weeks and all the yeast in stores had disappeared. After a few days of searching I was able to find a stall at a local market selling fresh yeast, and after using the fresh stuff, I can't believe I ever used dry yeast. I've made so many batches, the last few days have been spent doing nothing but eating buns, reading books and enjoying lounging on the couch.

I did a few variations of hot cross buns these last few days, the below recipe with currants and sultanas, one with sour cherries and chocolate and another with figs and cranberries. I used the hot cross bun recipe from Natalie Paull's cookbook Beatrix Bakes - which is filled with amazing recipes from her cafe Beatrix. A tiny corner shop that I used to frequent far, far too much before I went plant based. I made same alterations to the recipe, leaving out orange (I had none in the house and forget to get any) and the dry milk powder. Having tried her buns before at the cafe, I highly recommend getting a copy of the book here, as there are many more amazing recipes within.

*Note: you can use dry yeast instead of fresh, just follow the measurements of how much to use on the box. Also the mixed spices, you can use whatever you like - I recommend cinnamon, nutmeg, ginger, but just go with whatever you enjoy.

Currant Buns
Makes approx. 12 buns
Ingredients
100g currants, sultanas and cranberries mixed
540g plain flour
60g caster sugar
3 tsp mixed spices *see note
1 tsp sea salt
170ml warm water
20g fresh yeast *see note
70g soft butter
Oil, for brushing pan and dough
Crosses
60g plain flour
1 tsp icing sugar
2 tsp oil
50ml water
Glaze100ml water
100g caster sugar
1 tsp vanilla essence, or one vanilla bean

1. If you're using the fresh yeast, pop it into a large bowl and add a teaspoon of sugar, smushing it down into the yeast with the back of a spoon - leave for a few minutes and it should turn into a liquid, add in the warm water. If you're using dry yeast - do the same, minus the smushing, and add in the water and leave it to go frothy.

2. Combine the flour, spices, salt, sugar and add into the yeast mixture - mixing well to form into a dough. Add in the dried fruits as you're mixing the dough. At around this stage it's a good time to remove from the bowl onto a lightly floured surface, kneading to incorporate the fried fruits. You want to knead the dough for around ten minutes or so, until it's smooth - it should still be quite moist at this stage, you don't want it too floury.

3. Lightly oil a large bowl and place the dough inside, covering with plastic wrap or a clean tea towel and leave in a warm place for an hour or so, or until the dough has doubled in size.

4. While the dough is rising, it's a good time to make the glaze. Put the water, vanilla and caster sugar into a saucepan and bring to the boil - the longer you cook it, the stickier the glaze will become, so do it as you like. Remove from the heat and leave to cool.

5. Prepare a baking tray by oiling it lightly, and lining it with baking paper. Depending on the size of your tray you can squish the buns together so they can be pulled apart, or you can have them seperate.

6. Turn out the raised dough onto a lightly floured surface and press down lightly to deflate it. Split it into twelve even pieces (depending on how big you want your buns) and shape them into a ball by rolling them under your clawed hand on the bench. Place them on the baking tray and cover again with plastic wrap or a clean tea towel and leave for another hour or so, or until the buns have risen again.

7. Preheat the oven to 190C.

8. During this time, make the mix for the crosses on top. Combine all the needed ingredients - it's gonna be a bit of a gloopy mix, add more flour or water as you think is necessary and put the flour mixture into a piping bag with either a thin piping tip, or snip the end of the bag off so only a thin line will come out.

9. Once the buns have risen, pipe the crosses on top - it's easiest to do them all in one row, doing long lines across all buns at once.

10. Bake for about 15 minutes, but keep an eye on them as they can burn very quickly (as my second batch showed).

11. Remove and leave on the tray, and spread the prepared glaze over the top of them thickly, ensuring that the tops are covered and nice and shiny.

12. Enjoy with a spread of a butter and tea!

Butter Poached Radishes | The Tale of Peter Rabbit

First he ate some lettuces and some French beans; and then he ate some radishes; and then, feeling rather sick, he went to look for some parsley.
The Tale of Peter Rabbit
Beatrix Potter

I can’t seem to stop falling down this nostalgia rabbit hole. Every single Beatrix Potter tale I read is bringing back a fresh wave of memories from my childhood days. So much that I’ve booked in to get a little tattoo done of Benjamin Bunny himself, my favourite character from any of the woodland animal tales.

I’m quite nicely situated in Melbourne, in a beautiful suburb within walking distance to the city. It has the fortune of hosting a local farmer’s market every Sunday that is worth a stroll through even if you don’t really need anything. I always find myself picking up the oddest vegetables and having to experiment with them later on. Which has resulted in realising that spaghetti squash is so delicious and I’m so bitter that barely anywhere in Melbourne seems to ever have it in stock.

Last Sunday I picked up some heirloom tomatoes, a rainbow mixture of zucchinis and some crisp radishes. Instantly my mind went back to The Tale of Peter Rabbit, and Peter’s foray of thievery through Mr. McGregor’s garden. I’ve already made some blackberry and apple muffins inspired by the children’s story - but the radishes drew out a more savoury option.

These butter poached radishes are a perfect accompaniment to a meal, as a side or even just a snack. They are so delicious with a sprinkle of salt and pepper.

Butter Poached Radishes
Serves 5 as a side dish
Ingredients
10 - 12 radishes, with the stems and greens cut off
1 cup melted butter
1 - 2 cups water
Sea salt
Black pepper

1. Arrange the radishes into a thick bottomed pan and pour in the melted butter and enough of the water so that the radishes are just covered.

2. Sprinkle liberally with salt and pepper.

3. Bring the pan to a boil and then reduce to a low heat to continue simmering. Have a little taste of the poaching liquid at this time and add in more salt or pepper if necessary.

4. Allow to simmer for approximately 10 - 15 minutes or until radishes are soft and losing their bright red colour (though, mine did not really for some reason). During this time remember to turn the radishes in the pan so all sides poach evenly.

5. Serve the radishes with a little of the poaching liquid and a sprinkle of salt. Best served straight away!

Blackberry Apple Muffins | The Tale of Peter Rabbit

Flopsy, Mopsy, and Cotton-tail, who were good little bunnies, went down the lane to gather blackberries.
The Tale of Peter Rabbit
Beatrix Potter

There is nothing more nostalgic for me than stories from Beatrix Potter. A friend of mine has a great online op-shop where she sells some amazing vintage finds, I was able to get from her some classic Beatrix Potter books recently which reminded me of my utter love for the characters within.

I grew up in the middle of the bush, with rabbits playing in my backyard and fox pups wrestling nearby. I have memories of a child of attempting to leave them little treats outside that I imagined they would like based off the homely characters from books such as The Tale of Peter Rabbit.

Now I'm in Melbourne and far away from the picturesque area I spent my younger years, it can be hard to recall that particular kind of nostalgia. While when I was younger I would be used to wandering down the dirt roads at home picking wild blackberries throughout summer, instead now I must compensate by picking blackberries up at my local farmer's market.While not exactly what Flopsy, Mopsy and Cottontail may have had, I'm sure those three bunnies would have enjoyed these muffins immensely.

Blackberry Apple Muffins
Makes 7-8 muffins approx
Ingredients
1 1/2 cups plain flour
3/4 cup raw sugar
2 tsp baking power
1/2 tsp salt
3/4 cup milk
1/2 cup oil (vegetable or canola is best)
1 tbsp lemon juice
2 tsp vanilla essence
100g fresh or frozen blackberries
2 small Granny Smith apples, peeled and diced small

1. Prepare a muffin tin (or two depending on how many the tin holds) with liners or by greasing the tin.

2. Mix together all dry ingredients in a largish bowl.

3. Whisk together all wet ingredients except for the fruits and add wet mix into dry. Mix until just combined.

4. Add in the apple and berries and mix until just combined. Try not to over mix.

5. Spoon into the prepared tin(s), filling them up with batter right to the top in order to get the nice, raised muffin tops. Place in oven and bake for 20 - 25 minutes.

6. The muffins are done when an inserted skewer into the middle comes out clean. Leave them to cool in the tin for at least five minutes before removing. Best enjoyed with a cup of tea.