The Leaf in a Page

  March of 2023, I ventured on a baking cookbook journey. My motivation was three fold. I wanted to share some of the recipes from the summer market at the Heritage Farm in Cole Harbour. It was a wonderful 2-3 hour market held Wednesday afternoons during the summer months. Usually from early June to late September. We had only a few vendors, preserves, veggies and baking along with farm market items sold by https://coleharbourfarmmuseum.ca/  . This is a true gem right in the middle of Cole Harbour, It is a working farm in the summer with gardens, animals and farm memorabilia to learn about the history of farming in the area. There is a blacksmith who comes and forges items sold in the Tea Room gift shop. Visitors are welcome to wonder about, enjoying the surroundings, having a snack at colourful picnic tables or inside where the culinary skill of the chef is something to make sure you taste while there.  Secondly I wanted to share the processes I learned along the way after taking the

If you are like me, you can find yourself looking at social media to discover new things to make life interesting. A few times now I have seen these lovely looking bowtie rolls and wanted to give them a try. I found a recipe from a chef in Greece, named Chef Antonis and he has a Facebook page, is an influencer and has a lot of followers. He looks like he could be my grandson. Check out his beautiful bakes if you have time. His recipe called for 500 grams of bread flour however because this is a test recipe for me, I halved the amounts, which still yielded 8 buns of 56 grams each. Below you can see the shaping photos.  After letting the dough ball rest for about 15 minutes, you just roll it into a circle and cut 2 slices close together. Cut opposite the initial 2, then cut the sides into three. You then fold the outer thirds under the middle third. Lastly you bring the initial cut over the sides to create the middle.  Here is the recipe for the full amount. You will yield about 16 -17 b