tag:blogger.com,1999:blog-46163486516121355232024-02-07T17:35:22.184-08:00The Owl in the Kitchenthe bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-4616348651612135523.post-46513424069945991532010-06-08T14:54:00.000-07:002010-06-12T19:03:37.279-07:00Cinnamon coffee buns with a twist...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVg4YfLNvkJdamGahyNhFHfLStwJOONQl-cXSLvK9r50VdMkZbW1_Li6afmQ96F1pZ1XPluhbxV7YlJpczCW-ssZKyn_7EJPwgwRBzXwLybOis9ZRkDkkgkFidfIivms41-KOccxgYTK1/s1600/Blog+007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480525203956666050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVg4YfLNvkJdamGahyNhFHfLStwJOONQl-cXSLvK9r50VdMkZbW1_Li6afmQ96F1pZ1XPluhbxV7YlJpczCW-ssZKyn_7EJPwgwRBzXwLybOis9ZRkDkkgkFidfIivms41-KOccxgYTK1/s400/Blog+007.JPG" /></a><br />Speaking of the Finns, let's talk coffee buns. And coffee. </div><div align="justify"> </div><div align="justify"><br />Finns drinking the most amount of coffee per year per capita. Yep, more than Italians, more than the French. They drink it black, they drink it often. They drink it alone, they drink it when friends come to visit. First thing in the morning, until late into the night, Finns have a pot of liquid black gold on the boil. It is part of the nature of being a Finn.</div><div align="justify"> </div><div align="justify"><br />My mother in law started drinking coffee before the age of 10. My sister in law who despised coffee learnt to love it on a five week adventure there. Previously I've always taken milk with my coffee, but after a visit there when I was repeatedly offered black coffee around four times daily I learnt that the stuff is not so bad. In fact, a black coffee is refreshing. And is perfect with a pastry.</div><div align="justify"> </div><div align="justify"><br />Mmm, pastry. Finnish pastry. Filled with berries, or sugar, or cardamom. Sweet and oozing with syrup. A great off set to a strong, somewhat bitter black coffee. The pastry that I believe trumps them all also happens to be the most common. Pulla. But say it with a soft p sound, more like "bulla". Cinnamon, cardamon and sugar. Rolled into a log of dough, sliced into wedges and squeezed somewhat. So the lays of spices poke out. In Finland, you have it served on planes, it can be bought from a 7-11. Bakeries make dozens of them daily, and your neighbour will have a few stashed away in the freezer for when coffee and company needs to be had.</div><div align="justify"> </div><div align="justify"><br />These are fiddly to make. And they take time. But you make so many. And they are so delicious. A little taste of Finland.</div><div align="justify"> </div><div align="justify"><span style="font-size:180%;color:#993399;"><strong><br />Pulla</strong></span></div><div align="justify"><span style="font-size:85%;">Makes up to 3 dozen</span></div><div align="justify"><span style="font-size:85%;"></span> </div><div align="justify"><span style="font-size:85%;"><br />250 mg milk</span></div><div align="justify"><span style="font-size:85%;">100 g caster sugar</span></div><div align="justify"><span style="font-size:85%;">2 small dsp dried yeast</span></div><div align="justify"><span style="font-size:85%;">1 egg, lightly beaten</span></div><div align="justify"><span style="font-size:85%;">125 g butter, softened</span></div><div align="justify"><span style="font-size:85%;">2 tsp cardamon seeds, ground (ideally in a mortar and pestle)</span></div><div align="justify"><span style="font-size:85%;">1 tsp salt</span></div><div align="justify"><span style="font-size:85%;">650 g flour</span></div><div align="justify"><span style="font-size:85%;">2 tsp ground cinnamon</span></div><div align="justify"><span style="font-size:85%;">50 g caster sugar, extra, plus a little more</span></div><div align="justify"><span style="font-size:85%;">80 g butter, softened</span></div><div align="justify"><span style="font-size:85%;">1 more egg, lightly beaten</span></div><div align="justify"> </div><div align="justify"><br />Warm your milk gently in the microwave until tepid. Add the sugar and yeast, whisk to combine and set aside for 10 minutes to get the yeast going. It will get frothy and foamy. Add to this the egg, butter, cardamon and salt. Slowly add the flour, bit by bit. You can do this process in your mixer (as I do) if that's easier.</div><div align="justify"> </div><div align="justify"><br />Kneed the dough until it is smooth and soft, for around 5 minutes. Place into a greased bowl, cover with gladwrap and leave to prove for around an hour in a warm place, until doubled in size.</div><div align="justify"> </div><div align="justify"><br />Mix together the cinnamon, sugar and butter. Set aside. This will be your sticky filling between layers of dough. Yum!</div><div align="justify"> </div><div align="justify"><br />Punch down the leaven dough, divide into quarters. Using a rolling pin, roll out quarter of the dough into rectangles a few millimetres thick. Spread a quarter of the cinnamon mix over the rectangle of dough, before rolling it up to a log. This will be a spiral that has cinnamon butter between each layer. Using a knife, cut the log into pieces. But cut on an angle, so you get a good surface area of layers revealed. Make your cuts so that each little pulla is shaped like a "v" or a triangle. Place the pulla larger surface down onto a lined baking tray, and push your thumb into the point of the bun. This will push your layers of dough out encouraging the ooze of filling. Repeat this process with remaining dough and cinnamon butter. Cover and leave to prove in a warm place for a further thirty minutes or so.</div><div align="justify"> </div><div align="justify"><br />Mean while pre-heat the oven to 180* C.</div><div align="justify"> </div><div align="justify"><br />Once your pulla have risen again, brush them with the remaining beaten egg and sprinkle with sugar. Bake in the oven for around 15-20 minutes, until golden and risen. Set aside to cool a little and enjoy with coffee. Store once cool in an air-tight container for a few days, or freeze for later.</div><div align="justify"> </div><div align="justify"><br />From Tessa Kiros's <em><a href="http://www.readings.com.au/product/9781740453646/tessa-kiros-falling-cloudberries-a-world-of-family-recipes">Falling Cloudberries: A World of Family Recipes<br /></a></em>.</div><div align="justify"> </div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk25ZBAFgy_Zb6yKxu0jYWYio_7PhIG1lCRI9hVfZS3guqUjH_hGEDDL1r_hHFpSnSHiiGfzRZqln4elaGhw0lF0bheaNzUIEsleZPuD8xbqoxdMagdUmov85UhHtnTZngrlbguvOki8j/s1600/Blog+010.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480525193130678274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk25ZBAFgy_Zb6yKxu0jYWYio_7PhIG1lCRI9hVfZS3guqUjH_hGEDDL1r_hHFpSnSHiiGfzRZqln4elaGhw0lF0bheaNzUIEsleZPuD8xbqoxdMagdUmov85UhHtnTZngrlbguvOki8j/s400/Blog+010.JPG" /></a></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-47028346049075481802010-06-08T14:50:00.000-07:002010-06-10T14:59:34.381-07:00One for the Fins...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMUW1VIPsUYzAkB4N2zNkBC9jVmcQPdP6qvbD2sS2unUsNEiatS_xjqaPeGUhMQpb7ZPXq0nWvSPDylW9y1ObBJ6B8PFnkXb6ySVyQdLvJ0-5kbWM6fSUpnfg5dZQVWdKcS7StaE6Uug4/s1600/Blog+002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480524290101523282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMUW1VIPsUYzAkB4N2zNkBC9jVmcQPdP6qvbD2sS2unUsNEiatS_xjqaPeGUhMQpb7ZPXq0nWvSPDylW9y1ObBJ6B8PFnkXb6ySVyQdLvJ0-5kbWM6fSUpnfg5dZQVWdKcS7StaE6Uug4/s400/Blog+002.JPG" /></a> Finnish grandmas have been making this bread for years. Years and years. And between loaves of this bread, they don't wash out the bowl. Consequently real Finnish rye bread is dark in colour. As dark as a gloriously intense 75% cocoa chocolate bar. And fragrant. Full of yeast and rye smells. That knock you out. That are perfect with cheese, or jam, or cheese and jam. Perfect with smoked salmon, with herrings, with boiled egg. Dense chewy bread, that you rip when you bite into. That lasts and lasts and improves with time.</div><div align="justify"> </div><div align="justify"><br />At least, this is what the fella told me. "You should try real Finnish bread," he informed me, "but this is pretty good".<br /></div><div align="justify"> </div><div align="justify"><span style="font-size:180%;color:#993399;"><strong>Finish-Style Rye Bread</strong></span></div><div align="justify"><span style="font-size:85%;">Makes a solid loaf</span></div><div align="justify"><span style="font-size:85%;"></span> </div><div align="justify"><span style="font-size:85%;"><br />225 g rye flour</span></div><div align="justify"><span style="font-size:85%;">300 g white flour</span></div><div align="justify"><span style="font-size:85%;">7 g dried yeast</span></div><div align="justify"><span style="font-size:85%;">1 tbs dark brown sugar</span></div><div align="justify"><span style="font-size:85%;">2 good pinches of salt</span></div><div align="justify"><span style="font-size:85%;">300 ml warm water</span></div><div align="justify"><span style="font-size:85%;">1 tbs melted butter</span></div><div align="justify"> </div><div align="justify"><br />Using either a bowl or a mixer (such as a KitchenAid with dough hook attachment) combine the flours, yeast, sugar and salt. Slowly add the water until the mixture begins to come together. Add the melted butter to make a cohesive dough.</div><div align="justify"> </div><div align="justify"><br />Now either kneed by hand for around 10 minutes, or mix in your mixer for half of that time. Your dough will be smooth but really heavy. This is not white bread, it won't stretch and be luscious rather be compact and solid.</div><div align="justify"> </div><div align="justify"><br />Oil a bowl, turn the dough over in it and cover the bowl with gladwrap. Leave in a warm place to prove. This could take a while, so be patient and maybe wait overnight even. You won't get a puffy glorious rise, cause there is little yeast to the heavy flour, but you will get a rise to around twice the original size of the dough.</div><div align="justify"> </div><div align="justify"><br />Pre-heat oven to 190* c. Line a baking tray with paper.<br /><br />Knock down the dough, shape it into a loaf and leave to prove for a further 30 to 45 minutes. The loaf should again puff up a little and become lighter. </div><div align="justify"> </div><div align="justify"><br />Bake in your heated oven for 45 or so minutes, until cooked through. Leave to cool and eat with joy.</div><div align="justify"> </div><div align="justify"><br />From Nigella Lawson's <em><a href="http://www.readings.com.au/product/9780701171087/nigella-lawson-how-to-be-a-domestic-goddess">How to be a Domestic Goddess</a></em>. </div><div align="justify"> </div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLLqkwFzXYXFIgAsXNhAZDXN3aPVceo8r7VgkkbPZTXiXGWgf-Rg3NoyS-PUs25oqitirTPNuUuihB6tJ0dYQaImnRfLexNzJftnXbsXFzFczK0dexM6uLvPZqePl3nCfB2B-HkM_61CF/s1600/Blog+005.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480524285537198850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLLqkwFzXYXFIgAsXNhAZDXN3aPVceo8r7VgkkbPZTXiXGWgf-Rg3NoyS-PUs25oqitirTPNuUuihB6tJ0dYQaImnRfLexNzJftnXbsXFzFczK0dexM6uLvPZqePl3nCfB2B-HkM_61CF/s400/Blog+005.JPG" /></a></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-8095008492910004312010-05-28T04:46:00.000-07:002010-06-05T00:56:15.418-07:00Choc chip cookies continued...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uncuPpZl2OCltasRt8vfu308cmnRYLZijeoHz4_ZIezXoSYUUbinPHH3zLMPhQ_7V4XYwznrRmYGcxQfd2iWObSzXTkBSbDccrGmoxK2ojpduYqhCemgQAJ7_6FJCyB_G-QLXt10Ew_x/s1600/Blog+035.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5476287480075090370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uncuPpZl2OCltasRt8vfu308cmnRYLZijeoHz4_ZIezXoSYUUbinPHH3zLMPhQ_7V4XYwznrRmYGcxQfd2iWObSzXTkBSbDccrGmoxK2ojpduYqhCemgQAJ7_6FJCyB_G-QLXt10Ew_x/s400/Blog+035.JPG" /></a> Previous posts have documented a quest for the choc chip cookie to be perfected. Perhaps my problem with this quest starts with the fact that in Aus, I should be searching for a choc chip bickie not cookie!<br /><br />These are pretty good though. Initially whipped up by the fella when we went away for a weekend. Currently they are my go-to staples when it comes to choc chip biscuits. Are they that good though that experimenting with recipes will cease? I think not. The mix can be temperamental at times. With flat, fuzzy edged biscuits. Or hard as little frisbees if given a few minutes too long. But when they work, oh they are good!<br /><br />I hope you have success with these.<br /><br /><span style="font-size:180%;color:#993399;"><strong>Choc Chip Biscuits Take 2</strong></span><br /><span style="font-size:85%;">Makes around 3 dozen small biscuits</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">125 g butter, softened</span><br /><span style="font-size:85%;">1 c brown sugar, gently but firmly packed</span><br /><span style="font-size:85%;">1 tsp vanilla</span><br /><span style="font-size:85%;">1 tbs milk</span><br /><span style="font-size:85%;">1 egg, lightly beaten</span><br /><span style="font-size:85%;">1 1/2 c flour</span><br /><span style="font-size:85%;">1 tsp baking powder</span><br /><span style="font-size:85%;">200 g choc chip bits</span><br /><span style="font-size:85%;">100 g nuts, diced (walnuts, hazelnuts, etc)</span><br /><br />Pre-heat oven to 180* C fan-forced. Divide oven shelves into thirds. Line three baking trays with paper.<br /><br />Beat butter with brown sugar. Using a mixer is ideal - give it around three minutes to be light and fluffy. Add vanilla, milk and egg, beat briefly to combine. Gently stir in the flour and baking powder. Turn off the mixer and add the choc chip bits and nuts. Stir to combine.<br /><br />At this point, your biscuit mixture may benefit from a rest in the fridge to firm things up. Even 15 minutes could be good. But if it is not too soft, get on with the baking. Using a spoon, heap small rounds of mixture onto your prepared trays. They can be any size really, but I find balls around 3 cm in diameter or so work well - more than a mouthful but not a complete meal.<br /><br />Cook in the oven for around 8 minutes. Check at this point and give the biscuits more time if needed. Remove and cool on the trays for 5 or so minutes before transferring to a wire rack to cool completely.<br /><br />Enjoy with a cup of tea. Store in an air-tight container for up to a week. Alternatively, once the balls of dough have been formed and placed onto the trays, freeze. Once frozen, place in bags of around a dozen. Then when you need a snack, there are biscuits that only need to be cooked (or dough eaten from frozen).<br /><br />Adapted from Michele Cranston's <em><a href="http://www.readings.com.au/product/9781740453660/">Marie Claire: Kitchen, the Ultimate Recipe Collection</a></em>.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5476287488437514370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0ePMil38qNlE0sAdWcyc1m7W-e8IBq18MX6uqbk1IxR-U3lseY4grj0e-JZeGXiVhJotsdccNkeghHzcIXMyo94_KIO2m8SAg70Ye5Ko22M7NRhZTK4WEilaECiwD7f3tt3mrUaFC0so/s400/Blog+034.JPG" /><br /></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-68722111898014128022010-05-28T04:44:00.000-07:002010-06-05T00:56:58.239-07:00Parmigiana if you please...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCZ8bWeRuxHm8uIU1r1X5h9MAZU2HtC4DplalV1yE1S9SbpE9Hce5PHEwPHh_0SYiRxpjLgzv7tCB5OzVUqUvBY1OTNKxNKneJwjYZTWFjkK1_KfLtF6oLebtd2zYmPETcwhE89DVhjPy/s1600/Blog+001.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5476285869563340226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCZ8bWeRuxHm8uIU1r1X5h9MAZU2HtC4DplalV1yE1S9SbpE9Hce5PHEwPHh_0SYiRxpjLgzv7tCB5OzVUqUvBY1OTNKxNKneJwjYZTWFjkK1_KfLtF6oLebtd2zYmPETcwhE89DVhjPy/s400/Blog+001.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1sZO1tJL9haDg-TC6ADJuykg3KshsLR3bIKZee5yhMzztuIN6zJPkrkyUp4U1_7Q02WlN0OdqT4e1zQfjPIxQtiq2BstEeZJDTQZGYhnFf3Bq3r3_KwdkYdAZ92mKC3KfKaJqeIwpLxJ/s1600/Blog+003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5476285858784445906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1sZO1tJL9haDg-TC6ADJuykg3KshsLR3bIKZee5yhMzztuIN6zJPkrkyUp4U1_7Q02WlN0OdqT4e1zQfjPIxQtiq2BstEeZJDTQZGYhnFf3Bq3r3_KwdkYdAZ92mKC3KfKaJqeIwpLxJ/s400/Blog+003.JPG" /></a>Recently a friend commented that parmas are a Melbourne thing. And indeed I think that she is right. Sure, they are done in other cities but not with the passion that comes from Melbourne. Pubs routinely have parma and pint (pot if stingy) nights. For very little money you get a warm meal and cool drink. With a few chips and a limp salad on the side. The fella finds it hard to resist a parma and pint deal, so when I found this Jamie recipe I simply had to make it. <div> </div><div><br />Not that I've not made parmas before. But it looked so enticing. And the fella was hanging out for one, in fact longing for one, refusing to eat at places that don't serve it (thus rejecting both Subway for a quick feed and the local pizza place). What else could I do but make one? To quieten him at least! And I am glad that I did. For this recipe is a winner. I will make it again any day. Thank you Mr Oliver!<br /><br /></div><div> </div><div><span style="font-size:180%;color:#993399;"><strong>Chicken Parmigiana</strong></span></div><div><span style="font-size:85%;">Serves 2, double for 4.<br /></span></div><span style="font-size:85%;"><br />Splash of olive oil</span><br /><span style="font-size:85%;">2 cloves garlic, peeled and finely chopped</span><br /><span style="font-size:85%;">3 anchovies</span><br /><span style="font-size:85%;">2 red chillies</span><br /><span style="font-size:85%;">400 g tin diced tomatoes</span><br /><span style="font-size:85%;">salt and pepper to taste</span><br /><span style="font-size:85%;">2 handfuls breadcrumbs, freshly made in a processor</span><br /><span style="font-size:85%;">1 handful grated pecorino</span><br /><span style="font-size:85%;">Zest of 1 lemon</span><br /><span style="font-size:85%;">100 g plain flour</span><br /><span style="font-size:85%;">1 egg, beaten</span><br /><span style="font-size:85%;">2 small chicken breasts</span><br /><span style="font-size:85%;">few basil leaves</span><br /><span style="font-size:85%;">small amount of mozzarella cheese</span><br /><br />Pre-heat oven to 200 * C.<br /><br />Place a frying pan over medium heat, add a slosh of olive oil. Add the garlic and anchovies, cook until fragrant. Add the chillies, smoshing them in the sauce a little, along with the tomatoes. Bring to the boil, reduce heat to a simmer and cook for 10 minutes or so until thickened. Season to taste. Remove mixture to the base of an oven-proof dish in which you will cook the parmigianas. Wipe out the pan.<br /><br />Meanwhile, mix the breadcrumbs with pecorino and zest. Place this onto a plate. On another plate place flour and season it. On another plate (this one with some lip) add the egg. Beat the chicken breasts with a meat cleaver until flattened. You want them around 5 mm thick, and even all over. Coat the chicken with flour, dip it into the egg and then into the breadcrumb mixture. Press it down and ensure that the entire breast is covered with crumbs.<br /><br />Heat the frying pan again over a medium heat and add another slosh of olive oil. Cook the chicken until golden and generally cooked through - around 3 minutes per side. Place the chicken on top of the tomato sauce mixture in to oven-proof dish. Place a few basil leaves on top of the chicken, then cover the leaves with cheese. I cut the cheese from a large round into small disks and placed them on top of the chicken, leaving some surface area cheese-free.<br /><br />Bake in the oven for around 15 minutes or so, until the cheese is melted and the dish is cooking together. Enjoy with a salad or side of corn on the cob.<br /><br />From Jamie Oliver's <em><a href="http://www.readings.com.au/search/results?query=Jamie%27s+America&books=1&music=1&film=1">Jamie's America</a></em>.<br /></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-63639896607035368322010-05-25T06:21:00.000-07:002010-06-05T00:58:03.194-07:00A healthy breakfast considered...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSbbI_l_B8gwb_srs3J88KjJnWa5xyjPgLoHH4m7lxYLb-suwI6x2j5qZkBr7t2NqVxgDWjm1p2VWo60oaxlcd7XXwcopqeoIAGbHxf4FPMTBZN6XHNtKyZI1hoPHLy2g5IZbLqV9u0Td/s1600/Scandinavian+festival+094.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475197723246945010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSbbI_l_B8gwb_srs3J88KjJnWa5xyjPgLoHH4m7lxYLb-suwI6x2j5qZkBr7t2NqVxgDWjm1p2VWo60oaxlcd7XXwcopqeoIAGbHxf4FPMTBZN6XHNtKyZI1hoPHLy2g5IZbLqV9u0Td/s400/Scandinavian+festival+094.JPG" /></a><br />Quick and easy breakfast solutions. I have searched for them, have you? Toast on the run, done. Cereal when you arrive at work. Fruit smoothy with some muesli thrown in. Pancakes on weekends. Bacon and eggs. Bagels, etc, etc.</div><div align="justify"> </div><div align="justify"><br />Muffins though, are just an excuse to eat cake first thing. And sometimes I feel guilty about this. Surely I should maintain and promote healthy eating. Surely I should make wise, considered choices about what I eat. I should look after myself now for the longer term. Maybe these muffins count towards this... maybe.</div><div align="justify"> </div><div align="justify"><br />Made with breakfast cereal, these muffins could be considered healthy. Bran and sultanas, super healthy. With fresh fruit also! I try to convince myself... I originally considered making these when I found a recipe posted by <a href="http://www.joythebaker.com/blog/2010/04/raisin-bran-muffins/">Joy the Bak</a>er for a similar creation. She made up the batter at the beginning of the week and then cooked fresh muffins each morning. Would it work with this recipe? Perhaps the fresh pear would render it undesirable. Oh well, simply make up a dozen, refrigerate and heat each morning in the microwave to enjoy with coffee.</div><div align="justify"> </div><div align="justify"><span style="font-size:180%;color:#993399;"><strong><br />Sultana Bran & Pear Muffins</strong></span></div><div align="justify"><span style="font-size:85%;">Makes 12</span></div><div align="justify"><span style="font-size:85%;"><br /></span></div><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;">Around 1 3/4 c sultana bran, or similar cereal</span></div><div align="justify"><span style="font-size:85%;">1 1/2 c flour</span></div><div align="justify"><span style="font-size:85%;">3 tsp baking powder</span></div><div align="justify"><span style="font-size:85%;">1/2 c packed brown sugar</span></div><div align="justify"><span style="font-size:85%;">1 tsp cinnamon powder</span></div><div align="justify"><span style="font-size:85%;">1/2 tsp all spice</span></div><div align="justify"><span style="font-size:85%;">1 pear, cored and diced finely</span></div><div align="justify"><span style="font-size:85%;">3/4 c milk</span></div><div align="justify"><span style="font-size:85%;">1 tsp white vinegar</span></div><div align="justify"><span style="font-size:85%;">75 g butter, melted</span></div><div align="justify"><span style="font-size:85%;">2 eggs, beaten</span></div><div align="justify"> </div><div align="justify"><br />Pre-heat oven to 180* C. Line a muffin tray with papers.</div><div align="justify"> </div><div align="justify"><br />Combine dry ingredients with the diced pear in a bowl.</div><div align="justify"> </div><div align="justify"><br />In a separate bowl, combine the milk and vinegar. Leave to sit for around 5 minutes. This will sour the milk and make it thicken. For some reason, muffins often call for buttermilk or this soured milk. The theory is that the end product is light due to this process. Add the butter and eggs, stir to combine.</div><div align="justify"> </div><div align="justify"><br />Mix the wet ingredients gently into the dry ingredients until just combine. Scoop into the muffin tray. </div><div align="justify"> </div><div align="justify"><br />Cook in the oven for around 15 minutes, until golden, risen and cooked. Enjoy either warm for breakfast or as they are.</div><div align="justify"> </div><div align="justify"><br />Adapted from the Coles brand Sultana Bran equivalent cereal box.<br /></div><div align="justify"> </div><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475197737201900722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHRzyVw8XLu5fGZ2DORtdCVKtmhqvW-BvAirYpJQxc2MBZ9UkJoZj9KlIkv71r-4mzVQvW3z9_MCaU5yJBNUN1KyfbM_0N320KJE7AmEGgGfCGgwXl92C3bl5NQ8TPJIiP_7h79HtU1AC/s400/Scandinavian+festival+093.JPG" /></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-24817240900211061452010-05-24T03:30:00.000-07:002010-05-24T04:49:09.464-07:00Knocking on about gnocchi...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCx4diwFxrlSxptHqwfAaqVCxU76UJ1IEgNAxcsVJLo6p6HFGhgE_0980Uk24AlWVdj0apadB2Rez60OEsTNGGZKPVMiIijHAuMm6NAzTEuMP8uI_hNquBKaJFufpMcnhnOYDQmBaaLA2i/s1600/Blog+025.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474784485387508514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCx4diwFxrlSxptHqwfAaqVCxU76UJ1IEgNAxcsVJLo6p6HFGhgE_0980Uk24AlWVdj0apadB2Rez60OEsTNGGZKPVMiIijHAuMm6NAzTEuMP8uI_hNquBKaJFufpMcnhnOYDQmBaaLA2i/s400/Blog+025.JPG" /></a> Simply years ago I made gnocchi. When I was a girl and dreaming of falling in love with an Italian man and living in Florence. The gnocchi was copious in abundance, stodgy and lumpy. The Italian man never eventuated. <div></div><br /><div>While at boarding school I ate my share of gnocchi. It came from a packet and was served on Friday nights with an out-of-a-can tomato sauce. While I thought I loved it, in reality it tasted ordinary.</div><div></div><br /><div>Occasionally when we go out for a meal, I will order the gnocchi. With a basil pesto and cream sauce. Never am I impressed as I expect to be.</div><div></div><div></div><div><br />The other day, I made gnocchi. And it was amazing! Why have I put up with ordinary gnocchi for years? The fella loved it also, and ate and ate and ate until all six serves was gone. As some would say, this recipe "is going straight to the pool room".</div><div></div><br /><div><span style="font-size:180%;color:#cc33cc;"><strong>Gnocchi with brie</strong></span></div><div><span style="font-size:85%;">Serves up to 6.</span></div><div><span style="font-size:85%;"></span></div><br /><div><span style="font-size:85%;">1 kg potatoes</span></div><div><span style="font-size:85%;">1/2 c parmesan, grated</span></div><div><span style="font-size:85%;">2/3 c plain flour, sifted, plus extra</span></div><div><span style="font-size:85%;">salt and pepper, to taste</span></div><div><span style="font-size:85%;">2 eggs yolks</span></div><div><span style="font-size:85%;">40 g butter, diced</span></div><div><span style="font-size:85%;">small wheel of brie, diced</span></div><div><span style="font-size:85%;">extra parmesan, grated</span></div><div></div><br /><div>Pre-heat oven to 180* C.</div><div></div><br /><div>Line a baking tray, place potatoes on it and roast for 45 - 60 minutes, until the insides are soft and the skin is crispy. Remove and cool some what.</div><div></div><br /><div>Scoop flesh out of potato skins, mash until smooth. Add parmesan and flour, stir to combine. Season to taste. Add the yolks, stir to make a smooth, cohesive mixture. Turn out onto a floured bench. Kneed for two minutes until smooth. Divide mixture and roll into logs a centimeter thick. Cut into lengths of three centimeters or so.</div><div></div><div><br />Bring a pot of water to the boil. Increase the temperature of the oven to 200 * C. Drop the gnocchi into the boiling water a few at a time. Remove the gnocchi with a slotted spoon when they rise to the surface of the water. Place in a greased oven-proof dish and continue to cook the pasta pieces.</div><div></div><div><br />Top the gnocchi with the butter and brie (or other soft melting cheese). Bake in the oven for 15 -20 minutes, until the cheese is melted and golden. Sprinkle with a little extra parmesan. Enjoy!</div><div></div><div><br />Donna Hay Magazine, Issue 50.</div><div> </div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474784477367837442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNtHDlQ6w9mymLc8ZmZ_QoXB-DAD1ux5kCYR7N0HS9V9vLzm4sFPJFWoqSTYMZEMNTw0HGzArFT9Dtmy7_zyUwd-r4nM0xgU0hjO2GKDkmNuMucZdb3R2xUUx1sMx0UdvYfPcJqjNNTjF/s400/Blog+026.JPG" /></div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474784468446162530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4lxwXKLmW8m3Qt69PwkpxI5s4L3FYQyIizgA0TQEcDm5nXaRo0awZAv2-bggJndmE3NIuKuFb9rj6WxhcPrbk1SFngtOtZYI8149idRGvb0Pe4fqGKj6eJT4Xa87tIlW1hvnm43tBxI6/s400/Blog+024.JPG" /></div><br /></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-89787408301362228332010-05-09T15:45:00.000-07:002010-05-09T16:05:03.451-07:00Whole oranges for afternoon tea...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4EST4DTERUkhwOuvhxXG4y1zRY_pmzISI13mT3AJgNzXDEDYUaMZb_ZXmdkEQ5jjKOF9m6whBDmBd3nRmtux0KZ373_7ytqiTtT1rUtw2l9Sm7Io0yoNWO7kL4lqDmqPVufMQcE_hyjMF/s1600/Blog+007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469406663485856626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4EST4DTERUkhwOuvhxXG4y1zRY_pmzISI13mT3AJgNzXDEDYUaMZb_ZXmdkEQ5jjKOF9m6whBDmBd3nRmtux0KZ373_7ytqiTtT1rUtw2l9Sm7Io0yoNWO7kL4lqDmqPVufMQcE_hyjMF/s400/Blog+007.JPG" /></a>Afternoon tea just demands a little mouthful of goodness, doesn't it? Something that is light but sweet, that slips down with a cup of something hot. That gives you a little energy to get through to your evening meal. But does not send you off into a siesta. <div></div><br /><div>In keeping with these ideas, I turned a cake into cupcakes recently. And I don't think I'll be heading back to cake world with this one. Cupcakes it is. Easy to snaffle down. Less mess than a whole cake. Very transportable, to work for afternoon tea say...</div><div></div><br /><div>This recipe has come together from a variety of sources. It is intended to be a quick, whip up sort of cake. But no matter how much you process whole oranges I have found it still get chunks of peel. And peel puts people off. So I followed the Jewish/gluten free ideas of boiling your oranges first until sumptuous and soft. Until the whole house smells clean with citrus scent. This does extend the cooking process by a few hours. But it effectively uses up some sorry fruit you may have lying around. And I often boil the fruit the night before and leave them sitting in their water until I'm ready to cook. Or boil up a few oranges, stash them in the freezer and simply defrost whenever the need for cupcakes arises. Hurrah!</div><div> </div><div><span style="font-size:180%;color:#993399;"><strong><br />Whole Orange and Raspberry Cupcakes</strong></span></div><div><span style="font-size:85%;">Makes 28 or so</span></div><div><span style="font-size:85%;"></span> </div><div><span style="font-size:85%;"><br />2 whole oranges</span></div><div><span style="font-size:85%;">1 3/4 c plain flour</span></div><div><span style="font-size:85%;">3 tsp baking powder</span></div><div><span style="font-size:85%;">1 c sugar</span></div><div><span style="font-size:85%;">3 eggs</span></div><div><span style="font-size:85%;">150 g butter</span></div><div><span style="font-size:85%;">3/4 c raspberries (frozen is fine)</span></div><div> </div><div><br />A good few hours before you want to eat your cupcakes, place the oranges whole into a saucepan of water. Ensure the oranges can be fully submerged. Cover and bring to a gentle boil. Simmer for an hour or so, until soft but still holding their shape. Cool.</div><div> </div><div><br />Pre-heat oven to 170* C. Place cupcake papers into an average sized cupcake/muffin tray.</div><div> </div><div><br />In a food processor, blitz the oranges until they are smoosh. Add the flour, baking powder, sugar and eggs. Pulse until combine. Melt the butter and then add it to the batter with the motor running. Turn off the processor and fold in the raspberries.</div><div> </div><div><br />Spoon mixture into the cupcake papers, until 3/4 full. Bake in your oven for around 15-18 minutes, until golden and lovely looking. Cooked through helps too. Leave to cool in the tray for 5 minutes before turning out onto a wire rack to cool completely. Repeat the baking process until all the mixture is transformed into cupcakes.</div><div> </div><div><br />Serve dusted with icing sugar, or with a touch of cream along side. Or simply as they are.</div><div> <br /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469406648968091090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHLe3D-YLJr3LQSfGSMhK_qT_tQ-7ZaN0U8vLOIPWb3kxjvyMoC3ET9hFuTemDInAYX2DhEU-iKtWJ5gGNdVKhjYylB2X4rOeCpIocBEFYtAEOu4sc4-8XTjDe_cABzPcJnR7Y_q-8QqP/s400/Blog+006.JPG" /></div><br /></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-88828945691887911982010-05-08T15:03:00.000-07:002010-05-08T15:35:13.055-07:00Inspired to be a better cook...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEith581Wh8IQ7v6LWO_lVP2XlTjZx5p1z9FmsMDtsL_AFMUh7Aa2ZM76T6m0MimlQN0J2CZhL6OPrmx7S0XyIrXfRDHAiH85PMiHtWlnoo6mgdzv-BbGYaBYmd5CQzdeOCQbOPYS0GLOy-B/s1600/Blog+005.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469024807822225922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEith581Wh8IQ7v6LWO_lVP2XlTjZx5p1z9FmsMDtsL_AFMUh7Aa2ZM76T6m0MimlQN0J2CZhL6OPrmx7S0XyIrXfRDHAiH85PMiHtWlnoo6mgdzv-BbGYaBYmd5CQzdeOCQbOPYS0GLOy-B/s400/Blog+005.JPG" /></a>Meat, glorious meat. So far most of the carnivore recipes that I've posted have been pork. Strange. It is not as though we eat only pork, or that we have it all that often. But when cooked with some consideration, it sure is good. Something about the sweet flesh and salty fat. Oh, tasty.</div><div align="justify"> </div><div align="justify"><br />As I've been watching more than my fair share of <a href="http://www.masterchef.com.au/">MasterChef</a>, I've been encouraged to consider cooking a little more than usual at the moment. The question the judges on the show often ask is, "how does it look on the plate?" While I've not gotten too fussed about this question, I have tried to experiment with techniques and tastes. Such as rhubarb and pork. Such as pounding up some herbs, rubbing them over meat before making a passel by wrapping in bacon. And this worked. It looked interesting, it had depth and variety of flavour. Plus it didn't take too long to make, perfect for a fancy meal mid-week.</div><div align="justify"> </div><div align="justify"><span style="font-size:180%;color:#993399;"><strong><br />Pork passels with rhubarb.</strong></span></div><div align="justify"><span style="font-size:85%;">Serves 2</span></div><div align="justify"><span style="font-size:85%;"></span> </div><div align="justify"><span style="font-size:85%;"><br />Handful of herbs - I used garlic chives as they are growing in the garden</span></div><div align="justify"><span style="font-size:85%;">1 clove garlic</span></div><div align="justify"><span style="font-size:85%;">2 tbs olive oil</span></div><div align="justify"><span style="font-size:85%;">2 pork loin chops</span></div><div align="justify"><span style="font-size:85%;">salt and pepper to taste</span></div><div align="justify"><span style="font-size:85%;">2 rashes middle bacon, thinly sliced</span></div><div align="justify"><span style="font-size:85%;">two handfuls diced rhubarb</span></div><div align="justify"> </div><div align="justify"><br />In a mortar and pestle, combine the herbs and garlic, pounding to form a smooth paste. Add the olive oil to loosen the mix. Season with a little salt and a good grind of pepper. Rub over your pork chops and leave to marinate for around an hour.</div><div align="justify"> </div><div align="justify"><br />Pre-heat oven to 220* C. Wrap a rash of bacon around each pork chop. Heat a frying pan over low heat with a little extra oil. Gently fry the bacon-wrapped chops until they get a little colour. This is simply to start the cooking process and ensure your bacon is not too pastey. </div><div align="justify"> </div><div align="justify"><br />Line a roasting tray with baking paper. Heap the rhubarb in the centre of the tray and place the pork passels on top. Wet a piece of baking paper and scrunch it up. Open out and place over the top of the pork. Bake in the oven for 15 minutes. Remove the paper and bake for a further 15 minutes. </div><div align="justify"> </div><div align="justify"><br />Remove from the oven and rest for 5 minutes before serving. Serve with super fresh veggies. Enjoy!</div><div align="justify"> </div><div align="justify"><br />Adapted from Jamie Oliver's <em>Happy Days with the Naked Chef</em>.</div><div align="justify"> </div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29UMgChVr3hNNEHQrllP5Zk-wN-P8PuVdQzlF5atVFrBIBypz4mqC4Q_eElULJPgT-xqlrqeCQRwNy0tSCdUqaXg1UmjQ-hTeC_W1eWo3rekzEuraLG7mRwDo1sbG3ArLMls-slejloEp/s1600/Blog+003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469024801810891698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29UMgChVr3hNNEHQrllP5Zk-wN-P8PuVdQzlF5atVFrBIBypz4mqC4Q_eElULJPgT-xqlrqeCQRwNy0tSCdUqaXg1UmjQ-hTeC_W1eWo3rekzEuraLG7mRwDo1sbG3ArLMls-slejloEp/s400/Blog+003.JPG" /></a></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-6390058376501922182010-04-21T16:34:00.000-07:002010-05-05T13:12:17.206-07:00Crackers for crackers...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirS0MMya0VLsS8jvbK0J9RjhAsc3j01NXWwp7_M0hSAaYCp3yWcm2u6IKnNbsoOVBZIGF16P9YCbgeLBRd7r9GtMc2ThRhBftTvVHlgKqpibkHS_zrv_afYTyUtvqp5aXzwrx-9kaz3zX4/s1600/Blog+009.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462740123917112994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirS0MMya0VLsS8jvbK0J9RjhAsc3j01NXWwp7_M0hSAaYCp3yWcm2u6IKnNbsoOVBZIGF16P9YCbgeLBRd7r9GtMc2ThRhBftTvVHlgKqpibkHS_zrv_afYTyUtvqp5aXzwrx-9kaz3zX4/s400/Blog+009.JPG" /></a></div><div align="justify"><br />Some times you just need a snack, a little bit of something to see you though. Right? But what if your fridge has only a scrap of cheese? Or if your bread is stale? Or if there is no fruit? Or if someone bought the wrong crackers from the shops on their last shopping adventure? What do you do?</div><div align="justify"> </div><div align="justify"></div><div align="justify"><br />Given that we love a pre-dinner snack, with a drink too, I've come up with these babies. Home made crackers. Am I crackers? Cause they are cheap to buy from the supermarket and come in so many varieties. Recently I found some fig and seed crackers, that's how diverse the range is. So why make them? Cause they come together in a pinch, and are out of the oven after 10 minutes. Cause they are great to whip up when someone unexpected arrives. Cause they are great warm with cheese. But also great a few days old with dip. And indeed they do keep in a biscuit tin for at least a week, if you can stop eating them that is.</div><div align="justify"> </div><div align="justify"></div><div align="justify"><br />That's why I'm crackers for these crackers. And the fella is too.</div><div align="justify"> </div><div align="justify"></div><div align="justify"><span style="font-size:180%;color:#993399;"><strong><br />Home Made Crackers.</strong></span></div><div align="justify"><span style="font-size:85%;">Makes a tray full - maybe 24 or so</span></div><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;"><br />1 c plain flour, sifted</span></div><div align="justify"><span style="font-size:85%;">1/2 tsp baking powder</span></div><div align="justify"><span style="font-size:85%;">30 g butter, softened</span></div><div align="justify"><span style="font-size:85%;">up to a tbs flavours of your choice - dried herbs, salt and pepper, sesame seeds, etc!</span></div><div align="justify"><span style="font-size:85%;">chilled water</span></div><div align="justify"><span style="font-size:85%;">small amount of milk</span></div><div align="justify"><span style="font-size:85%;"></span> </div><div align="justify"></div><div align="justify"><br />Pre-heat oven to 180* C. Line a baking tray with paper.</div><div align="justify"> </div><div align="justify"></div><div align="justify"><br />In a bowl, combine the flour and baking powder. Add the butter, mixing it in until the butter is combined with the flour. I recommend using your finger tips. When combine, you will have no lumps, rather more textured flour than you started off with. Add the flavourings.</div><div align="justify"> </div><div align="justify"></div><div align="justify"><br />Slowly add a little cold water, until the mixure comes together into a soft dough. Don't add too much water, as you don't want a sticky mess. Once combine, kneed briefly to form a smooth dough. Roll mixture out onto a floured surface, until a few millimetres thick. Cut into shapes as you please - uniform squares, rough bits, anything really. Place crackers onto prepared tray. Using a pastry brush, lightly brush the crackers with milk. This will help them to brown. If you want, sprinkle some salt on the top.</div><div align="justify"> </div><div align="justify"></div><div align="justify"><br />Bake in oven for around 8 minutes, giving a few minutes more as needed. Cool on a wire rack before devouring with your chosen additions - cheese, dip, pate, olives, etc, etc.</div><div align="justify"> </div><div align="justify"></div><div align="justify"><br />Inspired by a few recipes, including one from <a href="http://www.joythebaker.com/">Joy the Baker </a>and also the Preserve It cookbook</div><div align="justify"> <br /></div><div align="justify"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462740133051551090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_BiH8FdR7gh9RHay9bv_bNHuX4ID7xGwAWiP_ie8So_bNdRaazZAAGYf2U8iOtzlru_315jXQ0VDEUaRnp0i3ecPvyvQ1DXZtzzLe6-RGW58AqioJ1LIjNWpB7p2GpoDeDPYR8T4_69E/s400/Blog+008.JPG" /><span style="font-size:85%;color:#993399;">The fella whipping up some savoury crackery goodness.</span></div><div align="justify"><br /></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr67JTj4q8aayguAMAPaD5oKb7R_e7RjTY7y6YQ6emnGiPgtQ46u_GJ-IMX974G_NpAMEzzN4sOFE3Gj_sGCHjYkfpwKQNsWfPqTaJ3iIwIgQ5vIJxcLi7vsdzlshpoal7y0z7ivUq7d0j/s1600/Blog+015.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462740111745043170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr67JTj4q8aayguAMAPaD5oKb7R_e7RjTY7y6YQ6emnGiPgtQ46u_GJ-IMX974G_NpAMEzzN4sOFE3Gj_sGCHjYkfpwKQNsWfPqTaJ3iIwIgQ5vIJxcLi7vsdzlshpoal7y0z7ivUq7d0j/s400/Blog+015.JPG" /></a></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-16589809111507282552010-04-21T15:48:00.001-07:002010-04-30T19:49:02.374-07:00Daiquiri ice cream if you please...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif31FCsFVHrBRJ1oEM9TLd9bX4aqL25XQjC8yDzsl5bijDyHqaNbFXLf3hRLSDXSNxtcCAfq_EkV6dw-_S32OHacW308wsfEeDBxl0Ho6g5XeR4v1XMHnw_fCUAmhGdrABg6rJiY-02sqj/s1600/Blog+021.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462737744644082258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif31FCsFVHrBRJ1oEM9TLd9bX4aqL25XQjC8yDzsl5bijDyHqaNbFXLf3hRLSDXSNxtcCAfq_EkV6dw-_S32OHacW308wsfEeDBxl0Ho6g5XeR4v1XMHnw_fCUAmhGdrABg6rJiY-02sqj/s400/Blog+021.JPG" /></a> <br />One of my principles of make-it-yourself extends to ice cream. The flavours simply can't be compared to what comes out of a tub from the super-chilled isle of the supermarket. Think of home made ice cream more as a trip to <a href="http://trampolinegelato.com.au/">Trampoline</a> or your local little ice creamery, where things are churned by hand, made with love and the staff will occasionally break into song when Michael Jackson is played over the speakers.</div><div align="justify"></div><div align="justify"><br />But what if you don't have the goods? Cause to make good ice cream, you really do need a makers. Once of those frozen bowls that has a mixer inbuilt. That makes your ice cream smooth and soft and cold. So what do you do?</div><div align="justify"></div><div align="justify"><br />Try this recipe silly! No churn ice cream. Still luscious and creamy. No chunks of icy shards. Just smoothness. I think the alcohol stops this from getting to hard. And the cream whipped helps too. I'm planning on experimenting to find out what freezes and what keeps your mixture smooth. But until then, daiquiri ice cream if you please.</div><div align="justify"><br /></div><div align="justify"><span style="font-size:180%;color:#993399;"><strong>Daiquiri Ice Cream</strong></span></div><div align="justify"><span style="font-size:85%;">Serves 6</span></div><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;"><br />1/2 c lemon juice</span></div><div align="justify"><span style="font-size:85%;">2 tbs white rum</span></div><div align="justify"><span style="font-size:85%;">3 tbs cointreau<br />3/4 c icing sugar</span></div><div align="justify"><span style="font-size:85%;">600 ml cream</span></div><div align="justify"></div><div align="justify"><br />Combine together the lemon juice, white rum, cointreau and icing sugar until sugar is dissolved. In your mixer, add the cream to the lemony, groggy, sugary goodness and whisk until firm peaks form. Spoon into a container for freezing, cover and place in your freezer overnight.</div><div align="justify"></div><div align="justify"><br />Adapted from Nigella Lawson's <em>Nigella Express</em>.</div><div align="justify"></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBDg6qixTE2zUyLuvSIMXxFXQq0IbyIwtkxv83rG_XrpefuZxunr7l6taKY25Mcj-JvH8qAF4v-OrAKj172FET7UX6gUrIuE5vlPsBiJKlxNtMY2cOTi3XRrypFS0WA6UoaPdeYsygQwJ/s1600/Blog+007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462737734366036338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBDg6qixTE2zUyLuvSIMXxFXQq0IbyIwtkxv83rG_XrpefuZxunr7l6taKY25Mcj-JvH8qAF4v-OrAKj172FET7UX6gUrIuE5vlPsBiJKlxNtMY2cOTi3XRrypFS0WA6UoaPdeYsygQwJ/s400/Blog+007.JPG" /></a></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com1tag:blogger.com,1999:blog-4616348651612135523.post-69416043204930705602010-04-21T14:52:00.000-07:002010-04-21T15:26:10.288-07:00Duck for dinner...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7iOmRAEv-92sMY9asOF-wlshjrh4Zaj2rvkzCd9mSXwB7WTtE4lfcvBDHEezNCH7aF5YS8AhGQ9nCUlBRf2cwlngZApyX6_4nYP_dr80CgyxDEDX_j0lNunUSOAkiYzQDi0qrXOrujzA/s1600/Blog+012.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462719920541610402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7iOmRAEv-92sMY9asOF-wlshjrh4Zaj2rvkzCd9mSXwB7WTtE4lfcvBDHEezNCH7aF5YS8AhGQ9nCUlBRf2cwlngZApyX6_4nYP_dr80CgyxDEDX_j0lNunUSOAkiYzQDi0qrXOrujzA/s400/Blog+012.JPG" /></a> I embarked on a cooking challenge recently. A little beyond my previous level of experience. Something I'd been wanting to make for a while. A duck. Yep, that's right, roasting a duck. The fella loves duck you see. Given the chance it is what he will order when out and about. Particularly if we find ourselves in China Town. Crispy skinned duck, cooked for hours, hanging in a shop window. When you order, language is a barrier so simply pointing and making enthusiastic noises gets you what you want. <div><div align="justify"></div><br /><div align="justify">As for me and my duck...</div><div align="justify"></div><br /><div align="justify">Well it sat in the freezer for some time while I read recipes and compared processes. Did it really need to be cooked for hours? After all, isn't it really just a chicken? And if a chicken was roasted for three hours it would be as dry as a bone. And all that fat that the recipes keep talking about. Surely there can't be that much fat ensuring I need to drain it every half an hour? To stuff or not to stuff? Sauce along with or along side? Vegetables?</div><div align="justify"></div><br /><div align="justify">Well, this wasn't going to be a post about duck. It was to be about ice cream. But I'll save dessert for later. In the end I chose to go with Jamie. I find that his recipes work. Certainly his meat ones anyhow. And he doesn't mind trying interesting flavours also. Plus the particular recipe of his I stumbled across stipulated rhubarb. One of my favourite ingredients. I had to make it. And it was moreish. With gravy. And potatoes basted with duck fat... very lip smackingly good.</div><div align="justify"></div><br /><div align="justify">Try it if you will. But I do have to apologise for the pictures. The duck came out of the oven, and before it could be neatly presented was snapped up. So odd looking awkward bird, you were tasty, really you were.</div><br /><div align="justify"></div><div align="justify"><span style="font-size:180%;color:#993399;"><strong>Roast Duck with Rhubarb and Garlic Gravy</strong></span></div><div align="justify"><span style="font-size:85%;">Serves 3 (or 4 at a pinch).</span></div><div align="justify"><span style="font-size:85%;"></span></div><br /><div align="justify"><span style="font-size:85%;">1 whole duck, around 1.8 kg</span></div><div align="justify"><span style="font-size:85%;">Salt and pepper</span></div><div align="justify"><span style="font-size:85%;">1 stalk rhubarb, diced</span></div><div align="justify"><span style="font-size:85%;">Half a head of garlic, peeled and cloves cut into thirds</span></div><div align="justify"><span style="font-size:85%;">1 onion, thinly sliced</span></div><div align="justify"><span style="font-size:85%;">Handful basil, torn</span></div><div align="justify"><span style="font-size:85%;">1/3 c red wine</span></div><div align="justify"><span style="font-size:85%;">2/3 c vegetable stock</span></div><br /><div align="justify"></div><div align="justify">Pre-heat oven to 180* C.</div><div align="justify"></div><br /><div align="justify">Prepare you duck by washing it and removing any juice from it. Pat dry and season the skin and cavity well with salt and pepper. Combine the rhubarb, garlic, onion and basil in a bowl. Stuff it inside the duck's cavity, then close the duck up modestly.</div><div align="justify"></div><br /><div align="justify">Place the duck on a rack, place the rack into an oven tray and bake for an hour. Drain the fat off half way through, and make sure you have lots of fans going in your home. Or else the smoke detectors are likely to be set off. So much fat comes out of this bird. So much!</div><div align="justify"></div><br /><div align="justify">After an hour, reduced the oven's temperature to 150* C. Cook for a further hour and a half, until the drumsticks pull off easily. You may not need this long, you may need longer. Remove the duck from the oven, scoop out the stuffing, cover the duck and let it rest.</div><br /><div align="justify"></div><div align="justify">Place the stuffing in the oven tray. Put the tray onto the stove top and heat over a medium heat. Scrape off the sticky bits on the tray, smooshing up the rhubarb and garlic as needed. Add the wine and stock, bring to the boil. Reduce the heat and simmer gently for around 10 minutes. Strain the gravy through a sieve into your gravy boat. </div><br /><div align="justify"></div><div align="justify">Carve up the duck, or just hack into it as I did. Serve with gravy poured over and also some roasted potatoes what were lovingly brushed in duck fat while they cooked in the oven. Some peas are tasty too.</div><br /><div align="justify"></div><div align="justify">Adapted from Jamie Oliver's <em>Happy Days with the Naked Chef</em>.</div><div align="justify"> </div><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462719898995613986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFavmhDZrC4SHkyLUkrt3tpmva6Nxl7UIFCUnZ32EP7QJaXwdb6qedYlG2El6hbE1yv5504qlmyXR0ElOOP5nGo6iSCO86ljpQAJc9AdLhpX75wsCOZ-x1t6cfIQfE0GyiHvn8nMbq6e_K/s400/Blog+010.JPG" /></div><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462719910946429346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCl2lYl5qN-Ki7AmE7fCWxXRXWLrLhqkuvcN1SWpo2UTCEu8sQ9M0lxNoDGjjazEVU_lLRIK6qaNqvCarMOH73GqoBP1DSBtffOucMNMxBf8os9b_ovUnLlWdlM3_2_-KP_hltrHF75Axj/s400/Blog+020.JPG" /></div></div><br /></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-952971623670671432010-04-14T17:44:00.000-07:002010-04-14T18:20:16.466-07:00Takeaway alternatives...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCzJxbP__yIuZ6NJDuu0yOQ98dgiRvfh6lB3VMD3GZFdK79Eh4kOy6JjWrDFWthMzqHYpSl0BIkTo_Xhbk-qZ9Q0LK7uPgdMpCDWkBIJXttgpkGDZK6v33KJDyhJtSErhrs6R7TcUCVInT/s1600/Blog+014.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460165519154872738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCzJxbP__yIuZ6NJDuu0yOQ98dgiRvfh6lB3VMD3GZFdK79Eh4kOy6JjWrDFWthMzqHYpSl0BIkTo_Xhbk-qZ9Q0LK7uPgdMpCDWkBIJXttgpkGDZK6v33KJDyhJtSErhrs6R7TcUCVInT/s400/Blog+014.JPG" /></a>"Can we please have pizza for tea?" we both silently cried. </div><div align="justify"><br />After all, we were going out for drinks after work. To our little local bar <a href="http://www.blogger.com/www.banffstkilda.com.au">the Banff</a>. It sells a good amount of pizzas with simply, delicious toppings. And has happy hour. With cheap, cheap drinks. A variety of reds, with a local brew on tap. And tonight would be beer night. A jug if you please. The plan was to sit outside, sip away at our drinks and discuss the important things in life. Needs to be done at least once per week I would think.<br /><br />So should we give in and get pizza with our drinks? Should we eat out for the nth time this week? Oh, the smell of olives and peperoni... The squid and chili topped pizza... The special of the week being mushrooms and mozzarella... How did we resist?<br /><br />By looking forward to a quick-fix, super tasty eggplant pasta. But the vego/eggplant rule of our house has to pervade - cheese must be included for it to be a meal that satisfies the fella.<br /><br />Tempted not to cook? Thinking of dialing for a pizza? Or perhaps strolling across the park to your local for a quick bite to eat? Make this instead. Then snuggle down in front of the telly with a cool drink and watch some trash (e.g. Make Me a Supermodel).<br /><br /><span style="font-size:180%;color:#993399;"><strong>Eggplant and Tomato Pasta</strong></span><br /><span style="font-size:85%;">Serves 3 - 4.</span><br /><br /><span style="font-size:85%;">Splash of olive oil</span><br /><span style="font-size:85%;">1 large eggplant, diced into 1 cm cubes</span><br /><span style="font-size:85%;">1 onion, finely diced</span><br /><span style="font-size:85%;">2 cloves garlic, smooshed and diced</span><br /><span style="font-size:85%;">400 g tin diced tomatoes</span><br /><span style="font-size:85%;">2 tbs balsamic vinegar</span><br /><span style="font-size:85%;">good pinch of salt and grind of pepper</span><br /><span style="font-size:85%;">bag spinach leaves</span><br /><span style="font-size:85%;">good amount of cheese, such as danish feta</span><br /><span style="font-size:85%;">200 g dried pasta of your choice</span><br /><br />Heat oil in a large frying pan over medium heat. Add the eggplant and give it a good stir. Cook for around 8 minutes, until the eggplant is starting to soften. Add the onion and garlic, cook until they begin to brown a little. Add the tomatoes, vinegar and seasoning, reduce the heat and simmer for around 15-20 minutes. The sauce will thicken and flavours will intensify.<br /><br />Meanwhile bring a large pot of water to the boil, add the pasta and cook for the recommended time. Once cooked perfectly, drain and set aside.<br /><br />Just before combining the sauce and the pasta, tip in the packet of spinach leaves and crumble through the cheese. Serve warm, with optional chili if you so wish. Any thoughts of pizza will be banished for the evening.<br /><br />Adapted from Jamie Oliver's <em>Jamie's Dinners.</em> </div><div align="justify"> </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460166086489432370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQJo_QaLl_4g6KTvlmS8IsUYrfSVQg6NeKgaHZNTMUy93IkFBr4P4dPx-Vo-0MlgNuVvLaRvGoXdaAcpEVOsm5LGdQnWzgltX57-duCuyx38d_pjaYdaFXe_Oz_AUimAetSbSEh-u2RSi/s400/newHist.jpg" /> <p align="center"><span style="font-size:85%;color:#993399;">The Banff bar</span></p><p align="center"><span style="font-size:85%;color:#993399;"></span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460165526073224034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hPjSKw1_998TwWPkxUg-wkMmqXz5wDdTskbMgl1F0B1scWFgKpNNX5Wt7zd7n6QI2BmqjfbadmUr0kX4Ap3iQG_fmKRRObCsUH3oh0FgerX2jApxh71wwycRK3z6AnyLvYBGw9lJrV98/s400/Blog+012.JPG" /></p>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-37519978174153919832010-04-14T03:37:00.000-07:002010-04-14T17:38:28.129-07:00Old and faithful crumble cake...<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1kBcG7RoJRqnqucA07UV2u8L4HOVSxbsjiWTqWpDwasgQTQ2bSWm_AF8yCMRUYpfA0Gm8p5P9OSwpvMh34RUYK0ZCDy8lPI3bGapojEzYNHMw5iS9Na3IXFdqTYhgKar57P32pzSVFDB/s1600/Blog+001.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460155710189632898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1kBcG7RoJRqnqucA07UV2u8L4HOVSxbsjiWTqWpDwasgQTQ2bSWm_AF8yCMRUYpfA0Gm8p5P9OSwpvMh34RUYK0ZCDy8lPI3bGapojEzYNHMw5iS9Na3IXFdqTYhgKar57P32pzSVFDB/s400/Blog+001.JPG" /></a> <div><div align="justify">I had a simply lovely baking day recently. We had gone to the markets, so there was plenty of fresh produce around. We had large fresh free-range eggs in abundance. There was so much autumnal fruit, with the last of the plums and plenty of pears. Simply delicious. I purchased a good amount of pears, raided the pantry and got cooking. </div><div align="justify"></div><br /><p align="justify">I whipped up the last post, some breakfast bars. And these have been getting us through the week. But some old and faithfuls were baked too. Banana bread, studded with walnuts, deliciously dark with cocoa. Baked in the oven until crisp on top and fluffy in the middle. What a great stand-by recipe. It is what I make when I simply have to cook but don't feel adventurous. The other reliable baked delicious thing that was made was a crumble cake.</p><div align="justify"></div><p align="justify">Crumble cakes are versatile. Any fruit can be used. And the toppings can be changed depending on what is at hand. This weekend I was clean out of coconut after making the breakfast bars. So I simply added more oats and more brown sugar. As for the fruit, some rhubarb from the freezer was added to those firm and volumptuous pears.</p><p align="justify"><span style="font-size:180%;color:#993399;"><strong>Pear and Rhubarb Crumble Cake</strong></span><br /><span style="font-size:85%;">Serves 12 or so </span></p><p align="justify"><span style="font-size:85%;">4 eggs</span></p><div><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;">200 g sugar</span></div><div align="justify"><span style="font-size:85%;">200 g butter, melted</span></div><div align="justify"><span style="font-size:85%;">1 2/3 c plain flour</span></div><div align="justify"><span style="font-size:85%;">3 tsp baking powder</span></div><div align="justify"><span style="font-size:85%;">1 pear, cored and diced</span></div><div align="justify"><span style="font-size:85%;">handful of rhubarb, diced<br /></span></div><div align="justify"><span style="font-size:85%;">crumble topping for cake</span></div><div align="justify"><span style="font-size:85%;">50 g butter</span></div><div align="justify"><span style="font-size:85%;">200 g dry ingredients - be sure to include brown sugar and flour, oats, coconut, seeds or nuts work also.</span></div><div align="justify"><span style="font-size:85%;">2 tsp cinnamon powder</span></div><div align="justify"></div><div align="justify"><br />Pre-heat oven to 170 * C. Line a large round baking tin with paper, or grease and flour to ensure the cake can be removed from the tin once cooked.</div><div align="justify"></div><div align="justify"><br />Cream together the eggs and sugar in your electric mixer until light and fluffy. Add the melted butter, mixing to combine. Fold in the sifted flour and baking powder, or simply use self-raising flour and omit the rising agent. Pour into prepared cake tin. Sprinkle the fruit over the cake mixture. Any fruit can be used really. Try two apples, peeled, cored and diced. Or some pears and sultanas. Or some frozen berries. Or diced appricots. What ever you have and love.</div><br /><div align="justify"></div><div align="justify">Make the crumble topping by combining the dry ingredients and cinnamon with the butter, rubbing the butter in with your finger tips until you have soft lumps with no real wet bits of butter. Crumble this topping over the cake.</div><br /><div align="justify"></div><div align="justify">Bake in oven for around 45 minutes. This will depend on your oven and the size of your cake pan. Cover with foil after 30 minutes if the cake is browning too quickly. Test cake is cooked by inserting a squewer into the middle. If it comes out with wet cake mix on it, return to oven to cook further.</div><div align="justify"></div><div align="justify"><br />Cook on a wire rack in tin for 10 minutes before removing from tin and leaving to cool completely.</div><div align="justify"></div><div align="justify"><br />Mum's recipe originally, which I'm sure she got from somewhere. Now my own.</div><div align="justify"> </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460155702982152594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Yc7m2UbPdFnIMArJ4NaENLBHT4vV40zfdkcihty5J61mbx2I6hUS7aP9u1WclD1M9kiISFvFLlL4SseR9elQJRiGXauvDSKI11FDO-lmAfOfZq9gN6EfuRWncOzJo2mKi18MMi1vIGzr/s400/Blog+006.JPG" /></div></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460155719068519330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHGBNAs6UlTFMmOkqB5wmML75xPBXWjmUx26obEuIt6FPhdb8SHaPalzzH0oyB6aOgwOoAryJmZdVhGi_7W_wRwdzAwxAZ6jE-vBmp7MsxqXfMDyiLHxa6iRz_-REs7kQU_JzsAeEVGLK/s400/Blog+009.JPG" />the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-7186734200634841692010-04-10T22:33:00.000-07:002010-04-10T22:58:54.053-07:00Breakie on the run...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3phf0SrqeM8Q4gkZjwzAmH08QitWTfY4rdlY2uLqvSNxgdBybfI5ZsmGaHYbhYlGn7qWJqNnB5PcMLAIB_NKZ1ojT3vzX-hLmVGT0KgkOqYlpDUb07I-x6GX0ld5FwaV0uRiwnsGf4ztA/s1600/food+blog+024.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458754293366515906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3phf0SrqeM8Q4gkZjwzAmH08QitWTfY4rdlY2uLqvSNxgdBybfI5ZsmGaHYbhYlGn7qWJqNnB5PcMLAIB_NKZ1ojT3vzX-hLmVGT0KgkOqYlpDUb07I-x6GX0ld5FwaV0uRiwnsGf4ztA/s400/food+blog+024.JPG" /></a> <div><div><div align="justify">We are often running late in our house, particularly in the mornings. The alarm goes off and the snooze button is pressed half a dozen times. Some one gets motivated the get up then the other person rolls over and squashes any plans for getting out of bed. So we run late. We've tried the alarm on the other side of the room. We've tried putting catchy music on to dance to upon wakening. We've tried having the smells of coffee wafting from the kitchen to entice us in. The promise of bought breakfast even. Doesn't work. We sleep in. We run late.</div><br /><div align="justify"></div><div align="justify">In my latest efforts I've focused on compensating for being late. Why resist what cannot change? So I bring my toothbrush to work. My make up is done on the road. Toast slides off plates in the car when driving around corners. Or we go hungry until lunch.</div><div align="justify"></div><div align="justify"> </div><div align="justify">So when I found a recipe for home-made breakfast bars it simply had to be made. Nutrition, on the go, sustaining tummies so they won't rumble during a morning meeting yet again. Sounds like a winner. Baked on the weekend in preparation for yet again hitting snooze.</div><br /><div align="justify"></div><div align="justify"><span style="font-size:180%;color:#993399;"><strong>Breakfast Bars</strong></span></div><div align="justify"><span style="font-size:85%;">Makes 16 decent sized slices</span></div><div align="justify"><span style="font-size:85%;"></span></div><br /><div align="justify"><span style="font-size:85%;">1 tin sweetened condensed milk</span></div><div align="justify"><span style="font-size:85%;">35 g pepitas</span></div><div align="justify"><span style="font-size:85%;">75 g sunflower seeds</span></div><div align="justify"><span style="font-size:85%;">75 g walnuts, roughly chopped</span></div><div align="justify"><span style="font-size:85%;">125 g apricots, diced</span></div><div align="justify"><span style="font-size:85%;">125 g sultanas</span></div><div align="justify"><span style="font-size:85%;">50 g dessicated coconut</span></div><div align="justify"><span style="font-size:85%;">250 g oats</span></div><div align="justify"><span style="font-size:85%;">2 tbs cinnamon sugar</span></div><div align="justify"></div><br /><div align="justify">Pre-heat oven to 130* C. Line a lamington tin with paper, or any other shallow dish with a large surface area.</div><div align="justify"></div><br /><div align="justify">Gently heat the milk over a low heat in a large saucepan. Combine the remaining ingredients (except cinnamon sugar) and gently stir them into the hot milk until all is combine. There should be no dry bits anywhere.</div><br /><div align="justify"></div><div align="justify">Spread into the prepare tin, pushing into the corners. Sprinkle cinnamon sugar over before baking in the oven for around 50 minutes.</div><div align="justify"></div><br /><div align="justify">Once cooked and delicious, remove from oven and slice into 16 pieces. Then leave to cool before storing in an air-tight container. Delicious with a cup of hot coffee for people on the go.</div><div align="justify"></div><br /><div align="justify">Adapted from <em>Nigella Express</em> by Nigella Lawson</div><div align="justify"> </div><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458754273356661218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhdIiqS5GJjsDR6PhHn1yodmrFWIIC4MYPXttQihn99EVRC2AK3BGQNqRWhUmjt6u1m6d2iyng1Sz5CsMQpSVBk_i8y_4adv4jXyrsTkshON38CM4Z1fqV-VaLDybkMQ29xHJvUSDdkiJ/s400/food+blog+023.JPG" /></div></div></div><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458754285053383122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcVruu1nMFhLdCd1TnIUtfIvGUEfqUHG75zwTSpKo_OdBFBJo2HyeZdIoaWZv92cUmIVmLGP6O2TVVbIEThDSG4fo84o4eMSjVv03kQq2PGQRE7x91vx6DeXzwwDkbR8pLrRNNyR0UcfR/s400/food+blog+014.JPG" /></p><p align="center"><span style="font-size:85%;color:#993399;">If only I had time for that cup of tea too.</span></p>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-7885064460303465112010-04-10T21:09:00.000-07:002010-04-10T21:50:45.404-07:00Building family traditions...<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiqGUCvqj9Sp8YTtNGUexhe_0HSd6Qje6wdkvSoAaCVHBzoJ5g3jQuMPUEmrAgcpKUPpi20x7zUfwWiWvaEaDBNpBELPleaW0V3HbnJs7xdOykbXH2WYBWJXyO42fjrSAwHoJav6rjsha/s1600/food+blog+004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458737329917691122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiqGUCvqj9Sp8YTtNGUexhe_0HSd6Qje6wdkvSoAaCVHBzoJ5g3jQuMPUEmrAgcpKUPpi20x7zUfwWiWvaEaDBNpBELPleaW0V3HbnJs7xdOykbXH2WYBWJXyO42fjrSAwHoJav6rjsha/s400/food+blog+004.JPG" /></a> <div align="justify">Easter has come and gone, so perhaps it is too late to put some seasonal treats up. Between Easter and today we have gone through quite a few ups and downs, one of them being that this bad boy computer needed a visit to the repair man. But the comp is back in action, and the cooking continues. After all, just this past week a relative reported that we are "still in octave of Easter."<br /><br />As for Easter, I made a number of treated that I really enjoyed, and a few that flopped and hopefully will not grace the Easter table again. Two old favourites were whipped up - the Maundy Thursday fish pie and the eastern European Easter bread. We had the pie with friends, and yet again forgot to watch the Passion of the Christ. Having friends over is a new bit of the tradition, forgetting to watch this chilling film is usual fare. Each year a I make the pie with differing fish, add a few prawn and take hours cooking it, which mean we don't eat until very late. But it is important to build memories, and I believe that memories are aided by tradition.<br /><br />As for the Easter bread, oh, so good! It is truly rewarding to make. The yeast simply rises and rises the leaven loaf. It is speckled with sultanas and glistens under an egg wash coat. Plus coloured hard-boiled eggs are wedged into the folds of the bread's plat. Eat it hot on the Easter holidays, toast it in the week following for breakfast. Delicious. And traditional also. My mother-in-law requests this yearly. It reminds her for food she ate in Finland as a child. So I always bring it to Easter Sunday lunch. After getting up at 0600 hrs to prepare it. So I wake early, put the coffee pot on the stove and get baking. This year with the aid of my ruby-red KitchenAid this bread was a breeze.<br /><br />I hope you enjoyed some seasonal baking, and have fun building traditions with those who are important to you.<br /><br /><span style="font-size:180%;color:#993399;"><strong>Eastern European Easter Bread a.k.a Kuliza</strong></span><br /><span style="font-size:85%;">Makes one very large loaf or a number of smaller ones.</span><br /><br /><span style="font-size:85%;">14 g dried yeast<br />50 g warm water<br />1/3 c sugar<br />3 1/2 c flour<br />1 tsp ground cinnamon<br />1 tsp dried ginger<br />1 c sultanas<br />zest of a lemon<br />150 ml milk<br />60 g butter<br />4 eggs<br />Up to 100 mg water, extra </span><br /><br />Place yeast, water and 1 tbs sugar in a bowl. Stir to combine and then set aside to bubble and froth and get your leavening process started.<br /><br />Combine flour, spices, sultanas and zest in the bowl of your mixer. Combine the milk and butter in a bowl. Heat gently in the microwave for 30 seconds to soften the butter and warm the milk. Stir this along with the yeast mix, 3 eggs lightly beaten and a little of the water into the flour mixture. Using a dough hook, kneed in the mixer until dough is smooth and lovely. Add more water if you need, but don't make the dough too sticky. Alternative mix by hand and kneed for a good while to form a similarly smooth dough.<br /><br />Remove to a greased bowl, cover and leave to prove for an hour or so until doubled in size. Punch down the dough, divide it into three pieces and roll these pieces out. Make them long and of an equal length, before platting together and placing onto a lined tray. Or you could make a few little loaves in a similar fashion. Cover with a tea towel and leave to prove again for around an hour.<br /><br />Make the coloured eggs during this hour and also pre-heat the oven to 190* C.<br /><br />Place the eggs along the centre of the dough, brush with the remaining egg before baking in the oven for 25 minutes for a large loaf and 15 minutes for the small loaves.<br /><br />Serve warm with butter. </div><br /><div align="justify"></div><div align="justify"></div><div align="justify"><span style="font-size:180%;color:#993399;"><strong>Coloured Eggs</strong></span></div><br /><div align="justify"><span style="font-size:85%;">4 eggs</span></div><div align="justify"><span style="font-size:85%;">1 tsp red food colouring</span></div><div align="justify"><span style="font-size:85%;">water to cover the eggs</span></div><br /><div align="justify"></div><div align="justify">Place the eggs into a small saucepan. Cover with water and pour over the food colouring. Bring to the boil before simmering for 10 minutes. Remove from heat and leave to cool in the coloured water for 30 minutes to set the colour. Remove from water and allow to dry.<br /><br />Originally from a <em>Delicious magazine</em>, now just from my adaptations.</div><div align="justify"> </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458737341574647298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa2qiwjhW4Hp2APVW8OfVTD32OuisVu7Tfswog3LZWzcosES_zFUlcKw89mT3aLUprk-itpsIEMcwJslhdNdbMS8GTCCwrLUHyDqMNJ08DmeCCJBANSGUBT9lhsi_TBf-YsMDxJWutY47/s400/food+blog+006.JPG" /></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-81208986050730873592010-03-30T14:39:00.000-07:002010-03-30T15:03:55.445-07:00Easter gifts...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yRM52emcB7_tT8IxMVp1GwtvDO8A5g6V7W0gVHpfDM0tDxeV_pBgZ0446QwIRaoA-tniJ5yeOogugIVZFmNGS8YEwAZHjZ8E1v8Er4QFYJhBxp3UGDUuUzeVBx1ChusB1c57NrCOmE8N/s1600/Blog+001.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454547272079233186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yRM52emcB7_tT8IxMVp1GwtvDO8A5g6V7W0gVHpfDM0tDxeV_pBgZ0446QwIRaoA-tniJ5yeOogugIVZFmNGS8YEwAZHjZ8E1v8Er4QFYJhBxp3UGDUuUzeVBx1ChusB1c57NrCOmE8N/s400/Blog+001.JPG" /></a> Are people moving away from bought chocolate eggs? Whenever I go to the supermarket, I doubt it. There are rows and rows of foil-wrapped, perfectly formed delicious goodness. But they are all the same, can be snaffled down in a matter of minutes and can lack a personal touch. Plus my sister-in-law has inspired me as she wants to give fair-trade eggs and is on the hunt for the perfectly sized ones.<br /><br /><br />Now the fella and I don't feel compelled to give each other eggs. We would be okay with a hot cross bun instead, or a block of chocolate even... And with my girlfriends we tend to make things for each other. Last year being so far away I made an <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">enormity</span> of fabric "eggs" (really misshapen balls), took a photo and sent it off. As for this year...<br /><br /><br />The first thing I've had the energy to create has been these <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Easter</span> cup-cakes. Why they are associated with <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Easter</span>, I'm not sure to be honest. They came from a <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Coles</span> catalogue a few years ago <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">labeled</span> as "Easter Mud Muffins". I have changed them a little, make them as cakes and think they look swell with a little <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Easter</span> decoration. If you are going to call a baked good "Easter ---" it should at least have some connection through decoration, don't you think? So when a girlfriend came to tea, she left with a few of these. And the fella keeps sneaking them out of the fridge. The container this morning had only five left! There were originally 17, with some given away also... but only five left!<br /><br />My next <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">Easter</span> baking adventure I hope will be an <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Easter</span> nest cake. I've then got Russian <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">Easter</span> bread to make for a family gathering. The kitchen, here I come.<br /><br /><span style="font-size:180%;color:#993399;"><strong>Easter Cup Cakes</strong></span><br /><span style="font-size:85%;">Makes 16 or so</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">100g butter</span><br /><span style="font-size:85%;">100 g chocolate, broken up</span><br /><span style="font-size:85%;">1/2 c sugar</span><br /><span style="font-size:85%;">1/2 c milk</span><br /><span style="font-size:85%;">2 eggs, lightly beaten</span><br /><span style="font-size:85%;">1 1/2 c plain flour</span><br /><span style="font-size:85%;">3 tbs baking powder</span><br /><span style="font-size:85%;">2 tbs cocoa powder</span><br /><span style="font-size:85%;">3/4 c <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">apricots</span>, diced</span><br /><span style="font-size:85%;">1/2 c walnuts, roughly chopped</span><br /><br /><span id="SPELLING_ERROR_10" class="blsp-spelling-error">Pre</span>-heat oven to 160* C. Line a 1/2 c cupcake/muffin tray with papers.<br /><br />Combine butter, chocolate and sugar in a saucepan. Melt over a low-medium heat. Remove from heat.<br /><br />Stir in the milk, followed by the eggs once the mixture is not boiling hot. Sift in the flour, baking powder and cocoa, <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">stirring</span> to combine. Fold in the <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">apricots</span> and walnuts. Spoon mixture into the prepared tin, filling to 3/4 full or so.<br /><br />Bake in the oven for around 18-25 minutes, checking after 18 to see if they are cooked. Rotate the tray if you want to also. Remove and cool for around 5 minutes before turning cupcakes onto a rack to cool completely.<br /><br /><span style="font-size:180%;color:#993399;"><strong>Butter Icing</strong></span><br /><span style="font-size:85%;">Makes enough to generously ice these cupcakes</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">3/4 c butter</span><br /><span style="font-size:85%;">2 c icing sugar</span><br /><span style="font-size:85%;">2 tbs cocoa</span><br /><br />In your mixer, beat the butter until very light and white in colour. This will take at least 5 minutes. Add the icing sugar and beat for a further 5 minutes until the icing is very light and fluffy and smooth. Add the cocoa, mix until combined throughout.<br /><br />Spread mixture generously over the tops of the cakes. Decorate with an <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">Easter</span> egg or similar if you want to.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454547280601040018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFP6MgtI_TjWbkpURCONVuOFsXr2-qRGi75-RtjmFoi0pQeGUuYTvqLZvdNZUMGNtIDV4c__5Qw9SgzBVqeaMhpJr9DQ-UyFPuLDkZ1fVzZ90MHbFbRVUr-I7LWu3cSTBR8dvqVSx1bhwI/s400/Blog+002.JPG" /><br /></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-52330969246622220112010-03-24T04:18:00.000-07:002010-03-24T04:35:37.684-07:00Who am I - flavours with a twist...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHBV2OQzs_Mw6jcT49B-3gtzJsrg5OQ9NrVDLtJGD12SDJOYMvoNEEmH32jlo0DG0KcDgXxoWEUe2HkVWSGCIJoZWRpkkeTboiqlEJtEesjPJ7ibmqVBx4YYfGPAIMpYHVdnVWxEbU4w3/s1600/xmas08+004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452159586420964338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHBV2OQzs_Mw6jcT49B-3gtzJsrg5OQ9NrVDLtJGD12SDJOYMvoNEEmH32jlo0DG0KcDgXxoWEUe2HkVWSGCIJoZWRpkkeTboiqlEJtEesjPJ7ibmqVBx4YYfGPAIMpYHVdnVWxEbU4w3/s400/xmas08+004.JPG" /></a> <div>What are they?</div><br /><div></div><div>They are versatile and are a perfectly legitimate excuse to eat cake for breakfast. </div><br /><div></div><div>They freeze well.</div><br /><div></div><div>They don't mind being warmed in the microwave.</div><br /><div>They can be made with just about everything or anything in the cupboard.</div><br /><div></div><div>They work well with coffee.</div><br /><div>Muffins! So tasty! So easy to prepare. So readily transformed by whatever ingredients take your fancy. Like today. I had some sour cream in the fridge that needed to be used. There were also some stalks of rhubarb floating around. And surely there was some chocolate tucked away somewhere. Twenty minutes later I had made a delectable snack that would feed us both for the next few days. And what a combination. Bitter depth of dark chocolate, tang of the rhubarb. And the combination of colours won me over too - pink and brown, so irresistible. I must confess, I've eaten more than my fair share today...</div><div> </div><div><span style="font-size:180%;color:#993399;"><strong><br />Rhubarb and Chocolate Muffins</strong></span></div><div><span style="font-size:85%;"><br />Makes 12</span></div><div><span style="font-size:85%;"></span> </div><div><span style="font-size:85%;"><br />1 3/4 c plain flour</span></div><div><span style="font-size:85%;">1 1/2 tsp baking powder</span></div><div><span style="font-size:85%;">1 c sugar</span></div><div><span style="font-size:85%;">1 stalk rhubarb, diced finely</span></div><div><span style="font-size:85%;">3/4 c chocolate, in bits</span></div><div><span style="font-size:85%;">30 g butter, softened</span></div><div><span style="font-size:85%;">1 c sour cream</span></div><div><span style="font-size:85%;">2 eggs</span></div><div> </div><div><br />Pre-heat oven to 180* C. Line a muffin tray with paper cases.</div><div> </div><div><br />Sift the flour and baking powder into a large bowl. Stir in the sugar and mix to combine. Stir in the rhubarb and chocolate.</div><div> </div><div><br />In a separate bowl combine the butter, sour cream and eggs. Mix this mixture into the dry ingredients, stirring minimally to combine. Scoop generously into the muffin trays, close to full really. </div><div> </div><div><br />Bake in the oven for around 15 minutes, checking and turning in the oven after 8 minutes. Remove from oven, leave to cool slightly in their tray for 5 minutes before turning onto a rack to cool.</div><div> </div><div><br />Eat within 2 days, or else store muffins in the freezer for a rainy day.</div><div> </div><div><br />Inspired by a recipe from <em>the Trinity Church Cookbook.</em></div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452159573505929586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HFje7xyFav4boPfwo9wpA98uetxNLh41DJHJCQy294XT74AxDnnVh4dbYIIwFthgbUp-hdyOgm_y-HJVI0LRFAr1QKZ9g9stah8flaVBR6mBScmaohKM7mJC0sQH6j6Lrv-IOdDv1qmo/s400/xmas08+001.JPG" /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452159599278733858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVp1mxKMi4hvadCm1QkfPBt0VK6WMASbeLIHi06HvatpsEewxhEqn5fMFtT5hMbJwl-e9QPy7KeGarSrAuGfYJrotsHgs5uxcsBhjOwdKxG0PPCPfShoHlCcZl3CUcpQvmadaphpKj5Ek/s400/xmas08+005.JPG" /></div><br /></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-65352050677340979122010-03-23T15:46:00.000-07:002010-03-23T16:48:51.926-07:00Hotties for Easter...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10hF32CFlCO9U9rcBglU00BZtRcwDXpQytR2rfsiC3gdgf6MwACMqAxEtz-7dXUBAcZ3O19GJ52LtRd9f403GdQhkxvEsoIC-38SIWHXlVB07RB9XPIAue9lEICZkn9limTh_t3_6Da2S/s1600-h/food+blog+004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451965346674306754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10hF32CFlCO9U9rcBglU00BZtRcwDXpQytR2rfsiC3gdgf6MwACMqAxEtz-7dXUBAcZ3O19GJ52LtRd9f403GdQhkxvEsoIC-38SIWHXlVB07RB9XPIAue9lEICZkn9limTh_t3_6Da2S/s400/food+blog+004.JPG" /></a> Seasonal baking, great in theory but challenging to implement in practice. Whenever Christmas comes around I'm too exhausted from the year to prepare those puddings in advance, to make the fruit mince and then the pies, to roll and cut out Christmas tree cookie decorations, to lovingly prepare jars of jam as gifts. I always want to, but struggle in the end. Similarly with Valentine's Day or St Patrick's. Not that Aussies are really in to these "holidays". </div><div align="justify"></div><div align="justify"><br />But with Easter I try to make the effort. We have traditions for Thursday night, with fish pie and the Passion of the Christ dvd. I get home and poach fish in stock, layer it in a dish, make a milky sauce, boil potatoes and place the lucious pie into the oven. By this time it is almost 9 p.m. and who is keen on eating anyway. But the pie and any leftover peas get us through the weekend, between visits to families where we are stuffed full of lamb.</div><div align="justify"></div><div align="justify"><br />And the best culinary delight of Easter? Has to be the hottie. Yum oh! How I love hot cross buns. Light morsels, speckled with fruit, flavoured with spices, that white cross on the top which is beging to be picked off and eaten first. This is one thing I make yearly, and indeed weekly in the month leading up to Easter. Just whipping up our second batch for the season now.</div><div align="justify"></div><div align="justify"><span style="font-size:180%;color:#993399;"><strong><br />Hot Cross Buns</strong></span></div><div align="justify"><span style="font-size:85%;">Makes up to 20 or so</span></div><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;"><br />1/4 c water</span></div><div align="justify"><span style="font-size:85%;">4 tsp dried yeast</span></div><div align="justify"><span style="font-size:85%;">2 tbs sugar</span></div><div align="justify"><span style="font-size:85%;">4 c flour</span></div><div align="justify"><span style="font-size:85%;">1/2 c sugar</span></div><div align="justify"><span style="font-size:85%;">3 tsp spices</span></div><div align="justify"><span style="font-size:85%;">At least 1 c dried fruit</span></div><div align="justify"><span style="font-size:85%;">2 eggs, lightly beaten</span></div><div align="justify"><span style="font-size:85%;">3/4 c milk</span></div><div align="justify"><span style="font-size:85%;">1/4 c butter</span></div><div align="justify"><span style="font-size:85%;">1/4 c flour, extra</span></div><div align="justify"><span style="font-size:85%;">2 tsp sugar, extra</span></div><div align="justify"><span style="font-size:85%;">more water</span></div><div align="justify"><span style="font-size:85%;">1/4 c sugar, again extra</span></div><div align="justify"><span style="font-size:85%;">1/8 c water, heated</span></div><div align="justify"></div><div align="justify"><br />Combine 1/4 c water, yeast and 2 tbs sugar in a bowl. Whisk to combine and set aside for around 10 minutes to get started. This kicks the yeast process along, but is not entirely necessary. Feel free to simply tip the yeast (forget the water and sugar) in with the flour at the next step.</div><div align="justify"></div><div align="justify"><br />Combine flour, 1/2 c sugar, spices and dried fruit in a bowl. The spices should be ground if dried. They can include any flavours you like. Most recently I've been using cinnamon, dried ginger and the zest of an orange. Cardamom or nutmeg is also nice. With the dried fruit, chop it up finely and use tasty combinations. Nothing beats currents and sultanas, but dried apricots, pears and figs are great too.</div><div align="justify"></div><div align="justify"><br />Add the yeasty mix, the eggs along with the milk and butter. But first combine the milk and butter in a microwave safe container and heat gently for 30 seconds. This will soften your butter and again help with the yeast process of things being warm and at the optimal temperature to rise! Kneed until the dough is soft and elastic, either on the bench by hand or in a mixer with a dough hook (I use the mixer).</div><div align="justify"></div><div align="justify"><br />Lightly grease a bowl, place dough in it, cover and leave in a warm spot to prove for around an hour. The mixture will double in size.</div><div align="justify"></div><div align="justify"><br />Punch down the dough, divide the mixture in half and then form from this into small balls of around 7 cm diameter. This is not absolutely required, but easy to achieve if you keep on dividing the dough in half until you have nice little bun-sized balls. Place on a lined baking tray, cover and leave to prove for a further 30-40 minutes. Turn on the oven at this time to 180* C.</div><div align="justify"></div><div align="justify"><br />Mix together the extra flour, sugar and water to form a paste. Using a piping bag or some other device, use this paste to form crosses on top of the buns. Bake in the oven for around 15 minutes, until golden and cooked through. Meanwhile combine the sugar and hot water. When the buns come out of the over, brush this sugary glaze over the top of the buns. Leave to cook somewhat before tearing appart, smothering with butter and eating with greedy passion.</div><div align="justify"></div><div align="justify"><br />Recipe adapted from too many sources, now just my own.</div><div align="justify"></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsoYQmmKgatUdOlnNisM8FsqwA5XQ84dVOThVVkkf4RG4GBmvJuKhbYgpZuo1WjAJmmAitekoVQOYwUsgjIxHahDP95rWZIz-Qf2KuJDQz3YMwfpkkmMZoHohGrMPh-VzNVTtNAzb68qe/s1600-h/food+blog+001.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451965334284502546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsoYQmmKgatUdOlnNisM8FsqwA5XQ84dVOThVVkkf4RG4GBmvJuKhbYgpZuo1WjAJmmAitekoVQOYwUsgjIxHahDP95rWZIz-Qf2KuJDQz3YMwfpkkmMZoHohGrMPh-VzNVTtNAzb68qe/s400/food+blog+001.JPG" /></a></div><p align="center"><span style="font-size:85%;color:#993399;">Christ is Risen!</span></p>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-83445842427889598102010-03-18T02:08:00.000-07:002010-03-18T02:29:45.268-07:00Market treats and pasta for tea...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkHA1wiS4RjZKTUJVf2EjDrrl4qf9MibAsArG2EaUWvGpO1QArS6pEdQQzT83aQhXgSysnW2t16NuNwXJUAs5UR8t0AEffSTH6qNny7NgaHS9SPKUq0wlfH1gnXL69G66Y_bt_FWeIxZA/s1600-h/Blog+044.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449899089982064322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkHA1wiS4RjZKTUJVf2EjDrrl4qf9MibAsArG2EaUWvGpO1QArS6pEdQQzT83aQhXgSysnW2t16NuNwXJUAs5UR8t0AEffSTH6qNny7NgaHS9SPKUq0wlfH1gnXL69G66Y_bt_FWeIxZA/s400/Blog+044.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinvKhIemlp1z9S12QeIDn2QgcSWAy_mV2LlP77YuH5jdts0LeEydmtLwf5xnGMDR9WYtjU_Acy6QywwsO1pBnHh7e1AL9lcppf4ygcgEtzvw353G8ujyrV3WjmhaqH6IbPtJOlwLZF9ax/s1600-h/Blog+042.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449899075232981586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinvKhIemlp1z9S12QeIDn2QgcSWAy_mV2LlP77YuH5jdts0LeEydmtLwf5xnGMDR9WYtjU_Acy6QywwsO1pBnHh7e1AL9lcppf4ygcgEtzvw353G8ujyrV3WjmhaqH6IbPtJOlwLZF9ax/s400/Blog+042.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13IHU5O-v8ZJz7FYSHcFwzddD6kwZ4AkjOWQ0rMjtDr-ZMcKyOG3IRP43r9otoxxExuDPM3pLzf1W_W609V3SlG366F4keuFEjXrBmWl-O5WA1hogZ1iGpLS8Y1jCRjXne1ABJZQem8Ds/s1600-h/Blog+040.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449899070150723250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13IHU5O-v8ZJz7FYSHcFwzddD6kwZ4AkjOWQ0rMjtDr-ZMcKyOG3IRP43r9otoxxExuDPM3pLzf1W_W609V3SlG366F4keuFEjXrBmWl-O5WA1hogZ1iGpLS8Y1jCRjXne1ABJZQem8Ds/s400/Blog+040.JPG" /></a><br />The markets were turning to <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">autumn</span> this week. Less stone fruit, and what is left has some wear and tear. Beautiful plums though, those late bloomers. And lots of delicious pears. Plus apples coming in. An a <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">pomegranate</span> or two. Yum oh! And the last of the tomatoes. I was thinking about buying a bucket load and making relish. Will have to wait until another day I'm afraid though. What I did pick up was a kilo of olives. My ideas a rolling as I dream of what to do with them. They will need to be rested in brine for a good while before I do any further taste creating, but oh well.</div><br /><div align="justify">When I got home, all the ingredients were put into the fridge and other things were created. Time for hot cross buns, or those without the crosses known has hot tasty buns. Some pasta <span id="SPELLING_ERROR_2" class="blsp-spelling-error">all' amatriciana</span> for lunches tomorrow. Two oranges on the boil to later on pulp and make into a cake. Fancy some pasta lunches too?</div><div align="justify"></div><br /><div align="justify"><span style="color:#993399;"><strong><span style="font-size:130%;">Pasta All' <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Amatriciana</span></span></strong></span></div><div align="justify"><span style="font-size:85%;">Serves 4</span></div><br /><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;">good splash of olive oil</span></div><div align="justify"><span style="font-size:85%;">1 onion, finely sliced</span></div><div align="justify"><span style="font-size:85%;">6 rashes bacon or 150 g <span id="SPELLING_ERROR_4" class="blsp-spelling-error">pancetta</span>, diced</span></div><div align="justify"><span style="font-size:85%;">1 tsp paprika - smokey and hot is best</span></div><div align="justify"><span style="font-size:85%;">1/2 c white wine or chicken stock</span></div><div align="justify"><span style="font-size:85%;">400 g tin diced tomatoes</span></div><div align="justify"><span style="font-size:85%;">1/2 c water</span></div><div align="justify"><span style="font-size:85%;">1 tbs dried <span id="SPELLING_ERROR_5" class="blsp-spelling-error">chilli</span> or 1 fresh <span id="SPELLING_ERROR_6" class="blsp-spelling-error">chilli</span></span></div><div align="justify"><span style="font-size:85%;">300 g pasta - <span id="SPELLING_ERROR_7" class="blsp-spelling-error">fusilli</span> is best, but use what you have (e.g <span id="SPELLING_ERROR_8" class="blsp-spelling-error">spagetti</span>)</span></div><div align="justify"><span style="font-size:85%;">cheese to serve</span></div><br /><div align="justify"></div><div align="justify">Heat the oil in a wide, deep saucepan over medium heat. Add the onion, stir and cook for 5 minutes until softened. Add the meat and paprika, stir again and cook for 2 minutes. Add the wine or stock, simmer for a few minutes until reduced.</div><br /><div align="justify"></div><div align="justify">Add the tomatoes, water and <span id="SPELLING_ERROR_9" class="blsp-spelling-error">chilli</span>. Season to taste. Simmer for at least 15 minutes, until thickened.</div><br /><div align="justify"></div><div align="justify">Mean while, cook the pasta according to packet instructions.</div><br /><div align="justify"></div><div align="justify">Toss pasta together with the sauce mix. Serve topped with cheese and salt as needed.</div><br /><div align="justify"></div><div align="justify">Adapted from <em>Australian Table Magazine, August 2007.</em></div><div align="justify"><em></em> </div><div align="justify"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449902976786605234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtf-CH9dEhKTuVb5KUmPTUtxwQODNPWrWbvAdMn4mMmcIz9bPDLIZYORQNi0bMiWSDooePtJGonbKfRKHd9ZZpq-UNVEr42L4QDIZBRou4iuM8fnda8sk3Fx7Bz2zoz5Fr92esjrV8Idk/s400/food+blog+006.JPG" /></em></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-23765973922861832512010-03-10T23:11:00.001-08:002010-04-10T21:46:49.601-07:00A bush holiday breakfast...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bhrT3JQVX3eZAGWSC2_R0utnJp7ulzgg8Ox5HJqEr0eBpXTyUMV_ad87gwKQyO_ixeRQPC0EKeRr4AggsQZExJ8lxzD8UsmIzLuWk-Qh9-GSYt2x9ZcVKJC_6NhYjSLWgC-bc-riNNAW/s1600-h/Blog+013.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449875806204071938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bhrT3JQVX3eZAGWSC2_R0utnJp7ulzgg8Ox5HJqEr0eBpXTyUMV_ad87gwKQyO_ixeRQPC0EKeRr4AggsQZExJ8lxzD8UsmIzLuWk-Qh9-GSYt2x9ZcVKJC_6NhYjSLWgC-bc-riNNAW/s400/Blog+013.JPG" /></a><br />We had a simply lovely, delayed Labour Day long weekend away. Yep, went to the country on Monday night, came home mid-Wednesday. It <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">meant</span> we missed the traffic, and the house belonging to friends was available for a retreat. How lovely to do lots of holiday things - sleeping in, a <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">snuggley</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">doona</span> to burrow under, sitting by the fire reading and knitting, playing our new board game until the cows come home, seeing rabbits bound around the yard, dreaming of having my own holiday house in the country one day...<br /><br />And baking.<br /><br />With yeast.<br /><br />On holidays.<br /><br />Surely this is too much work, you are thinking. Normally I would agree to. But I wasn't the one doing the baking. I was the one doing the eating. Yum. That's right. The fella baked. Firstly, he made a walnut-speckled round of bread. Great with blue cheese. Then while I was napping, he whipped up a batch of biscuits - with more of those walnuts, along with chunks of white and milk chocolate (I'm planning on giving this recipe a test as it was a bit of a winner). Then he made pizza dough.<br /><br />By this stage we were both exhausted and fell asleep (that's me going to sleep again after a long nap). So no pizza was had. Which left us with options for breakfast. In our house, holidays normally mean bacon and eggs but with left over pizza dough what were we to do?<br /><br />Breakfast <span id="SPELLING_ERROR_3" class="blsp-spelling-error">calzone</span> anyone?<br /></div><div align="justify"></div><div align="justify"></div><div align="justify"><span style="color:#993399;"><strong><span style="font-size:180%;">Breakfast <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Calzones</span></span></strong></span></div><div align="justify"><span style="font-size:85%;">Serves 4 generously</span></div><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;"><br />Pizza dough</span></div><div align="justify"><span style="font-size:85%;">2 tsp dried yeast</span></div><div align="justify"><span style="font-size:85%;">1 tsp sugar</span></div><div align="justify"><span style="font-size:85%;">4 tbs warm water</span></div><div align="justify"><span style="font-size:85%;">2 c plain flour</span></div><div align="justify"><span style="font-size:85%;">1 egg</span></div><div align="justify"><span style="font-size:85%;">2 1/2 tbs milk</span></div><div align="justify"><span style="font-size:85%;">1 tsp salt</span></div><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;"></span></div><div align="justify"><span style="font-size:85%;"><span id="SPELLING_ERROR_5" class="blsp-spelling-error"><br />Calzone</span></span></div><div align="justify"><span style="font-size:85%;">4 tbs tomato paste</span></div><div align="justify"><span style="font-size:85%;">1 tomato</span></div><div align="justify"><span style="font-size:85%;">4 rashes short bacon</span></div><div align="justify"><span style="font-size:85%;">4 eggs</span></div><div align="justify"><span style="font-size:85%;">8 balls <span id="SPELLING_ERROR_6" class="blsp-spelling-error">bambini</span> <span id="SPELLING_ERROR_7" class="blsp-spelling-error">boconccini</span></span></div><div align="justify"><span style="font-size:85%;color:#ffff00;"></span></div><div align="justify"></div><div align="justify"><br />To make the dough, combine yeast, sugar and water in a bowl. Whisk to combine and set aside for a little while to get the yeast kick started. The mixture should froth and form a funky looking top. Sift the flour into a bowl or onto the bench (if you are feeling <span id="SPELLING_ERROR_8" class="blsp-spelling-error">al</span> <span id="SPELLING_ERROR_9" class="blsp-spelling-error">naturale</span>), make a well in the centre. Add the remaining dough ingredients, along with the yeasty mix. Slowly bring in the sides until combine. Turn out and kneed for a good 10 minutes (or simply undertake this entire process in your mixer for very little effort and reduced time).<br /></div><div align="justify"></div><div align="justify"></div><div align="justify"><br />Oil a bowl, place the dough in it and turn to grease the dough. Cover and leave to prove in a warm place for an hour, until large and risen and fluffy. Pound down, gently kneed and leave to prove again for a further <span id="SPELLING_ERROR_10" class="blsp-spelling-error">thirty</span> minutes or so. If you are doing this the night before, place into the fridge to prove overnight.</div><div align="justify"></div><div align="justify"></div><div align="justify"><span id="SPELLING_ERROR_11" class="blsp-spelling-error"><br />Pre</span>-heat the oven to 180* C. Line two baking trays with paper.</div><div align="justify"></div><div align="justify"></div><div align="justify"><br />Divide dough into quarters. Roll out gently to form ovals. Place the ovals onto the trays. Cover half of each oval with a tablespoon of tomato paste. Dice tomato and combine with diced bacon. Sprinkle this mix over the tomato paste on each of the ovals, trying to make a wall around the edges. Crack an egg into the centre of each <span id="SPELLING_ERROR_12" class="blsp-spelling-error">calzone</span> - <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">hence</span> the need for the bacon and tomato wall. Break up the <span id="SPELLING_ERROR_14" class="blsp-spelling-error">boconccini</span> and scatter over the top, season with a good grind of pepper. Fold the ingredient-free half over the filled half, pressing the edges to seal. If you have a leak of egg, brush this over the top of the sealed <span id="SPELLING_ERROR_15" class="blsp-spelling-error">calzones</span>.</div><div align="justify"></div><div align="justify"></div><div align="justify"><br />Bake in the oven for around fifteen minutes, until golden and cooked through. Leave to cool on trays for around five minutes, before enjoying with some <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">Tabasco</span> or relish.</div><div align="justify"></div><div align="justify"><br />Dough recipe from Marie Claire Kitchen.</div><div align="justify"></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-24192961808868586452010-02-27T02:26:00.001-08:002010-02-28T00:43:34.496-08:00The choc chip bickie adventure begins...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvi-0pVhd5gvf5b9O3FRqCDJh2ys7soCbYuF88pK2idIisr47denyVMvzGdwZh2q_r7FbVLEe9FjGMGPXMNgjoH7ULE-VqmNCuUi68J0YP-11UB4QMTVwaYupysYZpSCG66_Jg4MJt10x/s1600-h/food+blog+007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443208846972568370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvi-0pVhd5gvf5b9O3FRqCDJh2ys7soCbYuF88pK2idIisr47denyVMvzGdwZh2q_r7FbVLEe9FjGMGPXMNgjoH7ULE-VqmNCuUi68J0YP-11UB4QMTVwaYupysYZpSCG66_Jg4MJt10x/s400/food+blog+007.JPG" /></a>One of my quests in life is to make the perfect chocolate chip biscuit. And I'm not there yet. But boy is it fun trying. I've tried my mum's version, with cocoa, raisins, nuts and chocolate - too fudgy, too intense. I've tried <a href="http://thekitchykitchen.blogspot.com/2009/10/chocolate-chip-cookies-revisited.html">the Kitchy Kitchen's with pulverised oats</a> - too flat, too much mixture. I've tried some of <a href="http://www.joythebaker.com/blog/2008/03/peanut-butter-chocolate-chip-cookies/">Joy the Baker's peanut butter choc chip cookies </a>- again flat and I'm not sure about the peanut butter. The recipe I return to again and again is from a church cook book. The recipes in there are all family friendly as they are made by mums who are busy running after hoards of children. They need to work, and they need to work fast. <div align="justify"></div><br /><div align="justify">So these bickies almost cut the mustard. I would like them a little thicker. But not too thick, and not too chewy or too dry either. Tough, I know. This week I have been inspired to whip up these ones again after buying what was purported to be a home made choc chip cookie to have with a coffee. The cookie crumbled, literally. Simply fell apart when I ate it and messed up my shirt. Now surely I can make a better biscuit than that!</div><br /><div align="justify"></div><div align="justify">Want to come on a choc chip biscuit making quest with me? Hurrah! </div><br /><div align="justify"></div><div align="justify"><strong><span style="font-size:180%;color:#993399;">Chocolate Chip Biscuits</span></strong></div><div align="justify"><span style="color:#000000;">Makes 36 or so</span></div><br /><div align="justify"></div><div align="justify"><span style="font-size:85%;">1/2 c brown sugar</span></div><div align="justify"><span style="font-size:85%;">1/2 c white sugar</span></div><div align="justify"><span style="font-size:85%;">125 g butter or margarine</span></div><div align="justify"><span style="font-size:85%;">1 tsp vanilla essence</span></div><div align="justify"><span style="font-size:85%;">1 egg</span></div><div align="justify"><span style="font-size:85%;">1 3/4 self-raising flour</span></div><div align="justify"><span style="font-size:85%;">2 c chocolate chips</span></div><div align="justify"></div><br /><div align="justify">Pre-heat oven to 180* C. Line two baking trays with paper.</div><div align="justify"></div><br /><div align="justify">In your mixer, cream together sugars and butter. Mix together until light and fluffy, around five minutes. Add the vanilla essence and mix briefly. Add the egg and mix to combine. Sift in the flour, mix briefly to just combine. Stop the mixer, add the chocolate chips and combine with a wooden spoon. </div><div align="justify"></div><div align="justify">Place the mixture into the fridge for 30 minutes to harden slightly. Place drops of dough onto the prepared baking tray, around 2 cm in diameter, evenly spaced. Bake in oven for 8 - 12 minutes, it really depends on your oven. Some of mine have taken only 8 minutes, others I've needed to rotate the trays and cook for up to 12 minutes.</div><div align="justify"></div><div align="justify">Remove from oven, cool on tray for 5 minutes. Remove to a wire rack and cool. Repeat cooking process as needed. Store in an air-tight container for as long as they last.</div><div align="justify"></div><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443208855661090658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCMnCyzUOC1viX76akuObZftBMxyeXI3uIXiRb7z5PYI9LcLc3X2ysO-QnRq_ADrnkoDS5aQy4cSN-UOPDXY3YyrUQVs8r4vaJ8FxB1FluQtW__oDylZyioSpxsKG6Q4U0pvhuyMpK9c8/s400/food+blog+005.JPG" /></div><br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443208870929384082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAI4itndk9l8U0D1BMe5rkAUqQLXBDddp9AOPHa9DLqce0E1TFrrsZQKQ4yTKfRDn6ylJtKlm90YWlsyRcytCql2OA2WSV1hHvRgIRwAPwF9rNi-i9GoG19zaLC_fTp2gYkSxUqWky8lD5/s400/food+blog+006.JPG" />the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-19876502559376388122010-02-22T15:51:00.000-08:002010-02-22T16:25:50.522-08:00This little pigy went to market...<div align="justify">Off to market we went, exploring the joys of the Vic Markets on a cold Saturday morning. Yep, despite it being summer, it was cold - as it always is at the markets. Apparently the markets were build on an old cemetery, so you could think of the cold as the spirits blowing up unsettled from the ground. Or rather it is an open space that the fresh wind rushes through.<br /><br /><br />Now these markets are great. There is the usual souvenir rubbish, most of which is made the China. Then there are live ducklings and chicks, rabbits and goldfish. There is an organic vegetable section, a few covered pavilions of the freshest fruit imaginable, a deli hall, eels and muscles in the fish section, a food court and a few stalls that sell bratwurst. Delicious! I think I will get one for lunch...<br /><br /><br />As previously mentioned, the fella went nuts with pork. He found a leg selling for $5 per kilo. What he was to do with it, I'm not sure. He wants to master the roast, and is always hankering after some crackling. But I convinced him that what we should make is a slow cooked <span id="SPELLING_ERROR_0" class="blsp-spelling-error">vindaloo</span>, with the bone added for flavour. Spices, marinating the flesh, slow cooking to produce tender falling apart meat, hot rice and lots of left overs. He agreed and spent considerable time dicing the meat. What a star!<br /><br /><br />To make your own delicious <span id="SPELLING_ERROR_1" class="blsp-spelling-error">vindaloo</span> a pork leg is not necessarily needed. I've made it with beef, you could try chicken on the bone also. And the bone is not particularly needed, but I love the wholeness of cooking with the bone, and I imagine that it imparts considerably more flavour. Whether it actually does is another story for another day.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441223501422052306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcSfYG0T028UFABisMa9JsnSp2DR0tSkjPR_6iXir7DjOWMdj2pyWEdzUZV_8JNv8FDDeQMMsmnJmBOrmt3ddn6SsMFYc9HX57bH3vvbPls61c5J8ZbUVMsWHD2qBAL7ot5469OGcj5QS/s400/January+2010+1144.JPG" /><br /><strong><span style="font-size:180%;color:#993399;">Pork <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Vindaloo</span></span></strong><br /><span style="font-size:85%;color:#000000;">Serves 6</span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;">1 kg pork diced, plus pork bone</span><br /><span style="font-size:85%;">6 cardamom pods, crushed to remove seeds</span><br /><span style="font-size:85%;">1 tsp peppercorns</span><br /><span style="font-size:85%;">4 dried <span id="SPELLING_ERROR_3" class="blsp-spelling-error">chillis</span></span><br /><span style="font-size:85%;">1 tsp cloves</span><br /><span style="font-size:85%;">1 stick cinnamon</span><br /><span style="font-size:85%;">1 tsp cumin seeds</span><br /><span style="font-size:85%;">1/2 tsp ground turmeric</span><br /><span style="font-size:85%;">1/2 tsp ground coriander</span><br /><span style="font-size:85%;">1/2 tsp <span id="SPELLING_ERROR_4" class="blsp-spelling-error">fenugreek</span> seeds</span><br /><span style="font-size:85%;">4 tbs white vinegar</span><br /><span style="font-size:85%;">2 tbs brown vinegar</span><br /><span style="font-size:85%;">oil - a good splash</span><br /><span style="font-size:85%;">2 onions, sliced</span><br /><span style="font-size:85%;">3 cloves garlic, sliced</span><br /><span style="font-size:85%;">5 cm piece ginger, sliced</span><br /><span style="font-size:85%;">400 g tin whole tomatoes</span><br /><span style="font-size:85%;">4 red <span id="SPELLING_ERROR_5" class="blsp-spelling-error">chillis</span>, chopped</span><br /><span style="font-size:85%;">2 tbs brown sugar</span><br /><span style="font-size:85%;"></span><br />Combine the spices - cardamom, peppercorns, dried <span id="SPELLING_ERROR_6" class="blsp-spelling-error">chilli</span>, cloves, cinnamon, cumin, turmeric, coriander and <span id="SPELLING_ERROR_7" class="blsp-spelling-error">fenugreek</span> - and blend until somewhat ground. I use a heavy <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">mortar</span> and pestle, but you could use a small food processor. Add the vinegars to the spices and pour this fragrant mix over the meat (don't worry about including the bone at this stage). Mix it together well, cover and refrigerate. Marinate for at least 6 hours, but but to 2 days. The longer the better.<br /><br />Heat the oil in a large pan over medium heat. Add the onions and cook until lightly browned. Add the garlic, ginger, tomatoes and <span id="SPELLING_ERROR_9" class="blsp-spelling-error">chilli</span>. Stir to combine and cook until fragrant. Add the pork with its marinade, increase the heat to high and fry to seal the meat. Reduce the heat back to medium, add 250 ml water and return to the boil. Add the brown sugar and pork bone. Cover the mix, reduce the heat to low and simmer for a few hours, stirring occasionally.<br /><br />To serve, discard the bone, pour over rice and add a dollop of natural <span id="SPELLING_ERROR_10" class="blsp-spelling-error">yoghurt</span> on the side.<br /><br />Adapted from <em>A Little Taste of India</em> published by Murdock Books.<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441223512425744194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeQl_iTejGmrW4Sqn_hlEwzm8iw3V4zhuKjoPaN3NLI5-OQ2VkK4CT778rYSItW3D8zVpMPapY2JBmArFof_2mFZltmbmfwqRMDByHDuxsK18tlrXQcFEzsTRMmEfS2epAAnXYoc7RcZK/s400/January+2010+1143.JPG" />the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-3664619822319063292010-02-19T14:55:00.001-08:002010-02-19T15:25:11.722-08:00To market, to market<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWKvkOduQEHApWNUXfxWcaEwt749kvv_dFEqLabCkMDGyWo0s0Krn_tzjUhCqhLy9Al8PlT12hhalCFVSqlzpUMcmciiQYQNuYDWchLK9EG-erV72G-Tlj8r_oCEDLQS0OESi369NJcVI/s1600-h/January+2010+1148.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440099392472791570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWKvkOduQEHApWNUXfxWcaEwt749kvv_dFEqLabCkMDGyWo0s0Krn_tzjUhCqhLy9Al8PlT12hhalCFVSqlzpUMcmciiQYQNuYDWchLK9EG-erV72G-Tlj8r_oCEDLQS0OESi369NJcVI/s400/January+2010+1148.JPG" /></a><br /><div align="justify">Being back in Melbs has changed my cooking priorities. Cold weather plays a part. The variety of produce is overwhelming. Costs are lowered. But mangoes are expensive. And Asian greens are not in abundance. But the Victoria Markets are just down the road!</div><div align="justify"></div><br /><div align="justify">With the fella, I've had an adventure to the markets and loved it. Stocked up on pulses for slow-cooked winter stews. Bought an abundance of stone fruit, which is my absolute favourite. The fella was won over by an incredibly large leg of pork. And I couldn't resist the rhubarb.</div><div align="justify"></div><br /><div align="justify">Mmm, rhubarb. How I love it. It is pink. It has leafy greens at the top (poisonous though). It is tart. It is wintery and loves a slow cook.</div><br /><div align="justify">This is one of my favourite ways to cook the stuff. Does it really need a recipe? Not particularly. Serve with muesli or porridge for breakfast. With custard or billowing cream for dessert. Or as pictured with berries and figs. Luscious.</div><br /><div align="justify"><span style="font-size:180%;color:#993399;"><strong>Slow-cooked rhubarb</strong></span><br /></div><div align="justify">Makes c. 8 serves.</div><div align="justify"></div><br /><div align="justify"><span style="font-size:85%;">1 bunch rhubarb</span></div><div align="justify"><span style="font-size:85%;">1 - 1 1/2 c sugar</span></div><div align="justify"><span style="font-size:85%;">Zest of 1 lemon</span></div><div align="justify"></div><br /><div align="justify">Pre-heat oven to 190 * C.</div><br /><div align="justify"></div><div align="justify">Wash and trim rhubarb. Cut into 3 cm lengths Place in a large shallow baking dish. Sprinkle the sugar over followed by the lemon zest. Using your hands, mix the deliciousness together.</div><br /><div align="justify">Cover the baking dish with foil and bake for 1 hour. Remove from the heat and keep covered until cool. The residual heat of the rhubarb will cause the mixture to sweat and make a thick syrup. Once cool, decant to a suitable fridge container and store until ready to eat.</div><br /><div align="justify">Adapted from Nigella Lawson's <em>Feast.</em></div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-51708362844748841122009-11-29T05:24:00.001-08:002009-12-01T02:07:44.554-08:00Raspberry cake for morning tea...<p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'">When something is made twice in one week, it must be good. And this cake certainly is. Why I've not made it before now, I'm really not sure. There are only good things about it - lots of butter and sugar, zing from some raspberries, light texture, made in a decorative tin.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><o:p> </o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'">I was needing to fill in for morning tea at work. As the designer of the roster, it is my responsibility to ensure that everyone on my team contributes equally to our food intake. And when someone left the team recently, it seemed easier to me to make a cake than change the roster. The cake needed to be done with minimal fuss, and without too much glam. After, it was not really my turn at providing the food. This was the perfect thing to prepare, simple yet delicious, elegant without showing off too much. <o:p></o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><o:p> </o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'">Please enjoy with a cup of tea.<o:p></o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><o:p><span style="font-size:180%;"> </span></o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><b style="mso-bidi-font-weight: normal"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:180%;"><span style="color:#993399;">Raspberry Cake<o:p></o:p></span></span></span></b></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'">Serves up to 10.<o:p></o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><o:p> </o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:85%;">250 g butter, softened<o:p></o:p></span></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:85%;">1 ½ c sugar<o:p></o:p></span></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:85%;">1 tsp vanilla essence<o:p></o:p></span></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:85%;">4 eggs<o:p></o:p></span></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:85%;">2 ½ c plain flour<o:p></o:p></span></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:85%;">2 ½ tsp baking powder<o:p></o:p></span></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:85%;">1 c milk<o:p></o:p></span></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:85%;">2 c frozen raspberries<o:p></o:p></span></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><span style="font-size:85%;">Spray oil, or similar for greasing your cake tin<o:p></o:p></span></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><o:p> </o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'">Pre-heat your oven to 160 ◦C. Grease a fluted tin with a spray of oil – I have a silicone one that works wonders for this cake.<o:p></o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><o:p> </o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'">Beat the butter, sugar and vanilla together in your electric mixer for five minutes, until light and fluffy. Add the eggs, one at a time beating well between each one. Turn off the mixer, sift in the flour and baking powder and beat together on a low speed. Slowly add the milk with the mixer beating, until well incorporated. Turn off the mixer, fold in the raspberries.<o:p></o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><o:p> <img class="gl_align_full" border="0" alt="Justify Full" src="http://www.blogger.com/img/blank.gif" /></o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'">Spoon the mixture into the prepared tin. Bake in the oven for around one hour and fifteen minutes until cooked. It may take more or less time, so start checking after an hour of cooking.<o:p></o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><o:p> </o:p></span></p><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><span style="FONT-FAMILY: 'Arial', 'sans-serif'">Cook for five minutes in the tin before turning onto a wire rack to cool. Delicious with some cream, with some homemade ice cream, or just as it is dusted with icing sugar.<o:p></o:p></span></p><span style="FONT-FAMILY: 'Arial', 'sans-serif'"><p style="TEXT-JUSTIFY: inter-ideograph; TEXT-ALIGN: justify; MARGIN: 0cm 0cm 0pt" class="MsoNoSpacing" align="justify"><br />Donna Hay magazine, Issue 17.</span></p>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0tag:blogger.com,1999:blog-4616348651612135523.post-32823546145365396422009-11-20T06:22:00.000-08:002009-12-01T04:47:19.815-08:00Strawberry Sponge Deliciousness...<div align="justify"><span style="font-size:85%;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnXG4A2siMGeTuXtg1sX_V0bUzO6P03o9qTJLU7y3jBzF_cpAOzq2y6Mz-FFy8C2IWlXQA7w7ppf1xw4vq3nFP8qwzgO16bRUZ9NmHB2OTIAgxh5PnVAG4fhBkI7e7wX4Y2z04oGJnQI-/s1600/IMG_3475.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406192085551812914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnXG4A2siMGeTuXtg1sX_V0bUzO6P03o9qTJLU7y3jBzF_cpAOzq2y6Mz-FFy8C2IWlXQA7w7ppf1xw4vq3nFP8qwzgO16bRUZ9NmHB2OTIAgxh5PnVAG4fhBkI7e7wX4Y2z04oGJnQI-/s400/IMG_3475.JPG" /></a>Mmmmmm, ice cream. The bug has surely bitten, and it won't let go. How did I ever consume the version purchased from a store in a carton? How could I have once declared it to be my most favourite thing to eat, ever? Obviously this was before I seriously got into home made ice cream. And I think the fella is won over too. Tonight he turned up his nose at ice cream on the wharf for the variety we had setting in the freezer - burnt caramel with a fig jam swirl. Can't say I blame him, and indeed partook in some of this deliciousness too. The jam was an addition to the butterscotch/caramel we make often. But this time I was having so much trouble getting the butter to brown rather than burn. But that is a post for another day.</div><br /><div align="justify"></div><br /><br /><div align="justify">Back to the jam. Ice cream making fits in with my desire to be industrious and self sufficient. It is a very therapeutic thing to create, with stirring, patience and a few days before having a finished produce. This is not particularly dissimilar from making preserves. If I find fruit on sale, I will buy a few kilos and make jam. Apricots are hard to pass by, strawberries when they are in season, figs when they are in abundance on a friendly neighbour's tree... Generally the results are amazing. But with strawberries I often end up with a luscious sauce with a few chunks. The lack of pectin in strawberries is a real challenge when jam making, but perfect with topping off a cake-flavoured ice cream.</div><br /><div align="justify"></div><br /><br /><div align="justify">I found this recipe's inspiration on a fantastically bespoke blog called <a href="http://www.thekitcykitchen.blogspot.com/">The Kitchy Kitchen</a>. It called for cake mix in with cream and ice cream. And boy does it work. But rather than ending up with a cake flavour generally, I took inspiration from the humble sponge and swirled through some runny strawberry jam. It adds a different texture to the mix, it imparts a hint of tartness. Oh, how it works. Oh, how good the original recipe is also.</div><p>(Sorry about the terrible formatting!)<br /><span style="font-size:180%;color:#993399;"></span></p><p><span style="font-size:180%;color:#993399;">Strawberry Sponge Ice Cream</span><br />Makes c. 1 L </p><br /><p><span style="font-size:85%;">3/4 c cake mix<br />1/2 c sugar</span></p><p><span style="font-size:85%;">1 1/2 c milk<br /></p></span><p><span style="font-size:85%;">2 c cream </span><span style="font-size:85%;">3 egg yolks</span></p><div align="justify"><span style="font-size:85%;">2 tsp vanilla</span></div><div align="justify"><span style="font-size:85%;">pinch salt</span></div><div align="justify"><span style="font-size:85%;">1/2 c strawberry jam</span></div><div align="justify"><br /></div><div align="justify">Sift cake mix into a medium saucepan. Add sugar, 1 c milk and 1 1/2 c cream. Stir over medium heat to combine.</div><div align="justify"><br /><br /></div><div align="justify">Meanwhile, beat the yolks in your mixer. Slowly add 1/8 c amounts of the hot cake mixture, stirring throughout. Add around half the cake mix to the eggs. Transfer this egg-cake mix back into the saucepan with the remaining cake mixture. Add vanilla and salt. Cook over medium heat until thickened, stirring continuously. Remove from heat, stir in remaining milk and cream. Transfer to a bowl, cover the surface of the ice-cream mixture with glad wrap. Set aside to cool before refrigerating overnight.</div><div align="justify"><br /><br /></div><div align="justify">Churn in your ice cream maker, for around 20 minutes until the ice cream is smooth, chilled and thickened. Stir in the jam, transfer to a freezer container and freeze overnight.</div><div align="justify"></div><div align="justify">Adapted from the Kitchy Kitchen blog.</div>the bashful owlhttp://www.blogger.com/profile/07255731534726620089noreply@blogger.com0