tag:blogger.com,1999:blog-40656783600844449512024-02-19T17:30:27.493+13:00west coast kitchengrowing, cooking and eating on the West Coast of NZbecshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-4065678360084444951.post-10312632841588822222009-12-01T17:47:00.007+13:002009-12-02T22:38:49.834+13:00goodbye west coast kitchen x<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLz_p_PdpFA45MlYuxtxFbzjUAjQbZuJbZPLn_Jqos681t1WMFNgAdGi1bNmQnv26xwAxQ3V162fFsNjVdhBzjDkFuXaGBTYp08NgabzilVxGBE5bevuNYru71ZOuwh4TPIuAoShqFjzQ/s1600/Bay+House.jpg"><img id="BLOGGER_PHOTO_ID_5410128896615891858" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLz_p_PdpFA45MlYuxtxFbzjUAjQbZuJbZPLn_Jqos681t1WMFNgAdGi1bNmQnv26xwAxQ3V162fFsNjVdhBzjDkFuXaGBTYp08NgabzilVxGBE5bevuNYru71ZOuwh4TPIuAoShqFjzQ/s400/Bay+House.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWRvBn7wr_Gfyz-4v3uDZIjwkCdCbmo86huEbX9Kfn_BTFllgujxyCyxR8Iz7J9cdTqDXXD9uDaVVLQvxdzGImQ6JavZyPl7KYVdU-rh-xfXuuJAiEmQw1bBbxSvZHBawlXG___i8oMiE/s1600/Bay+House.jpg"></a></div><br /><div></div><br /><div>It has been a while between postings. Most of this year has been consumed by life, or rather the task of growing a precious new one after finding out in February that my husband Mike and I were expecting a baby. </div><br /><div>Inconceivably, my darling Mike died suddenly on September 20th, 2009 while running a half marathon. Five weeks later our beautiful daughter Daisy was born. I no longer live on the West Coast, so it's goodbye to West Coast Kitchen. </div><div><br /></div><div>From time to time I will be posting on <a href="http://lovelyweedays.blogspot.com/">Lovely Wee Days</a>, a commual blog where myself, my dear friend Miriam and my sister Libby will share products from our kitchens and gardens along with other little gems and no doubt snippets of lovely wee days spent with the beautiful Daisy.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQHg8O2CHFSIKBi8sUf2nQCEk1PgMTBmlBioZoKglx02ozHyvxATr8IpJXcSqVZ6KZuu_dEvWLXI6cVm8PA0hKfU6chgGwkhsm9PFoeqPKRhu1uqZGpw2L0wHUGbUc_hvHy8ST1newavJ/s1600/daisy+b+and+w.jpg"><img id="BLOGGER_PHOTO_ID_5410125498768011986" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQHg8O2CHFSIKBi8sUf2nQCEk1PgMTBmlBioZoKglx02ozHyvxATr8IpJXcSqVZ6KZuu_dEvWLXI6cVm8PA0hKfU6chgGwkhsm9PFoeqPKRhu1uqZGpw2L0wHUGbUc_hvHy8ST1newavJ/s400/daisy+b+and+w.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWRvBn7wr_Gfyz-4v3uDZIjwkCdCbmo86huEbX9Kfn_BTFllgujxyCyxR8Iz7J9cdTqDXXD9uDaVVLQvxdzGImQ6JavZyPl7KYVdU-rh-xfXuuJAiEmQw1bBbxSvZHBawlXG___i8oMiE/s1600/Bay+House.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWRvBn7wr_Gfyz-4v3uDZIjwkCdCbmo86huEbX9Kfn_BTFllgujxyCyxR8Iz7J9cdTqDXXD9uDaVVLQvxdzGImQ6JavZyPl7KYVdU-rh-xfXuuJAiEmQw1bBbxSvZHBawlXG___i8oMiE/s1600/Bay+House.jpg"></a><br /><br /><br /><div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com4tag:blogger.com,1999:blog-4065678360084444951.post-18302360108973004362009-02-14T10:56:00.008+13:002009-02-17T20:25:32.322+13:00hot buttered hot cross buns<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9RD_7I4PhgNEh0cUoxmzpyq2FbGa7ZUjmHMNlGrgumipErGcTXZZHIyKSqc-rQW3QfAPgfvysfrbdLuoSc7Xq91BkR_1gFgzyAdw5SsyaX1TYUaL-2eDVp9SVuqGJVITPfA11brCxPS6/s1600-h/buttered+bun.jpg"><img id="BLOGGER_PHOTO_ID_5302407756734107698" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9RD_7I4PhgNEh0cUoxmzpyq2FbGa7ZUjmHMNlGrgumipErGcTXZZHIyKSqc-rQW3QfAPgfvysfrbdLuoSc7Xq91BkR_1gFgzyAdw5SsyaX1TYUaL-2eDVp9SVuqGJVITPfA11brCxPS6/s400/buttered+bun.jpg" border="0" /></a><br /><br />Homemade hot cross buns were on the breakfast menu today. I try different recipes for these every year, and think I have struck upon the best one yet, thanks to Libby, who discovered them. They are based on the Ten o'clock Cookie Bakery Cafe's recipe for their award winning buns, and are delicious!<br /><br />Often homemade hot cross buns have quite a dense texture and a dry crumb - these are light and moist, and packed with fruit. Enjoy warm, spread with soft butter.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_LTNLv1Nx_ECAAxqYPPHxMS1zLENonQdUXRvhm55D2auRahI4D7Em_pTf4K_IUqySZJZ_PZkMwgIjlSrK1mJcx9b8PGNmC2vORc-yq5Ez-sbTsix6dDQT1qqcE0zE6yH4cntCNo-7GDi/s1600-h/hot+cross+buns+2009.jpg"><img id="BLOGGER_PHOTO_ID_5302407484465517586" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_LTNLv1Nx_ECAAxqYPPHxMS1zLENonQdUXRvhm55D2auRahI4D7Em_pTf4K_IUqySZJZ_PZkMwgIjlSrK1mJcx9b8PGNmC2vORc-yq5Ez-sbTsix6dDQT1qqcE0zE6yH4cntCNo-7GDi/s400/hot+cross+buns+2009.jpg" border="0" /></a><br /><br /><span style="font-size:85%;color:#666666;"><strong>hot cross buns</strong></span><br /><br /><div><span style="font-size:85%;color:#666666;">50g flour</span></div><div><span style="font-size:85%;color:#666666;">2 tsp dried yeast</span></div><div><span style="font-size:85%;color:#666666;">2 tsp sugar</span></div><div><span style="font-size:85%;color:#666666;">1/4 c warm water</span></div><br /><div><span style="font-size:85%;color:#666666;">Combine together in a mug or small bowl and leave somewhere warm for ten minutes to sponge.</span></div><div><span style="font-size:85%;color:#666666;"><br /></div></span><div><span style="font-size:85%;color:#666666;">200g raisins or sultanas</span></div><div><span style="font-size:85%;color:#666666;">100g currants</span></div><br /><div><span style="font-size:85%;color:#666666;">Cover with boiling water and leave to plump up - half an hour or so.</span></div><br /><div><span style="font-size:85%;color:#666666;">500g flour</span></div><div><span style="font-size:85%;color:#666666;">2 tsp salt </span></div><div><span style="font-size:85%;color:#666666;">1 tbsp sugar</span></div><div><span style="font-size:85%;color:#666666;">1 tsp cinnamon</span></div><div><span style="font-size:85%;color:#666666;">1 tsp mixed spice</span></div><div><span style="font-size:85%;color:#666666;">1/4 tsp ground cloves</span></div><div><span style="font-size:85%;color:#666666;">1 c warm water</span></div><div><span style="font-size:85%;color:#666666;">60g butter, cubed</span></div><div><span style="font-size:85%;color:#666666;">zest of 1 lemon</span></div><br /><div><span style="font-size:85%;color:#666666;">Combine flour, salt and spices and 10g of the cubed butter. Mix well. Add the water (I used the soaking water from the dried fruit) and mix until a smooth dough forms - about five minutes. I do this in the kitchen aid with the dough hook. </span></div><div><span style="font-size:85%;color:#666666;"></span></div><div></div><div><span style="font-size:85%;color:#666666;">Add the remaining 50g of butter, bit by bit, beating well into it is kneaded into the dough. </span></div><div><span style="font-size:85%;color:#666666;"></span></div><div><span style="font-size:85%;color:#666666;"></span></div><div><span style="font-size:85%;color:#666666;">Leave dough to sit for ten minutes. Then mix in the drained dried fruit and lemon zest. Cover dough with a tea towel and leave to rise for an hour or so.</span></div><div><span style="font-size:85%;color:#666666;"></span></div><div><span style="font-size:85%;color:#666666;"></span></div><div><span style="font-size:85%;color:#666666;">Shape into 9 buns, place on a lined baking tray and leave to rise - overnight is good. To make crosses combine 1/4c flour, 2 tbsp water and 1 tbsp oil. Break off small balls, roll into long, thin pieces and lay across the tops of the buns. (You can pipe this but the dough is quite stiff)</span></div><div><span style="font-size:85%;color:#666666;"></span></div><div><span style="font-size:85%;color:#666666;"></span></div><div><span style="font-size:85%;"><span style="color:#666666;">Bake buns at 190c for 25 minutes. Transfer onto cooling rack and brush with a glaze made by heating 1/4c sugar and 1/4 c water</span>. </span><br /></div><div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com2tag:blogger.com,1999:blog-4065678360084444951.post-51120106145152844932009-02-01T15:48:00.014+13:002009-02-01T17:57:15.716+13:00back at last<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3VpiPXFFFOlqpXKMC3NOwm8iD1bs-5YbvTHzrZ92pO_ZVJyNybAS8WqNcsx_jIsDo5OnvBR1QV49VdNiiaa_Uuvwwn1JpT5COgLqfJ7a4GfQqsuBCJLmP0YzBBmkrjAsSHRD8QmTwiWw/s1600-h/races.jpg"></a>It has been a while, so here is a rundown on what has been happening in West Coast Kitchen (& garden) <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">over</span> the past couple of months...a rather eclectic array of photos follows. I shall endeavour to be more a more disciplined and dedicated blogger and provide regular updates in 2009!<br /><br /><strong>no-knead sticky buns with honey and walnuts</strong><br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGw5lzni2br1toVR0hjRQM26UBTsz2aXq_ssCIwNQvZzNkvZlWzCZqkTmUoft0sUkeXIpnFk9Ol92A6HHIeY1c4OXka4cWo8fk_9xQAsY_W5tXGdp6j7P3GoNgA0x2qXwEE9BS3gblIje2/s1600-h/sticky+bun+close.jpg"><img id="BLOGGER_PHOTO_ID_5297666989524471026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGw5lzni2br1toVR0hjRQM26UBTsz2aXq_ssCIwNQvZzNkvZlWzCZqkTmUoft0sUkeXIpnFk9Ol92A6HHIeY1c4OXka4cWo8fk_9xQAsY_W5tXGdp6j7P3GoNgA0x2qXwEE9BS3gblIje2/s400/sticky+bun+close.jpg" border="0" /></a> First up - 'no knead' sticky buns, based on the brioche recipe from the book 'Artisan Bread in 5 minutes a day'. I found the recipe for these sticky buns on <a href="http://teamsugar.com/952270">this blog here</a>. You make a no knead brioche dough (it has melted butter) and leave it in the fridge until ready to use. I made mine on Monday night and used it on Saturday morning. These are lovely and very easy to make, best eaten half an hour from the oven!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCplmmFqlDk3sxHWbc4toaqwd-ZuXudc6vLmBYtfqv-i9eASCSKRhOPAdYp07XN4rL9pJPbA6IC13peiByJd6I_ooNTtPAjVHx74pz2xa5Wi7EVCY8fSbgi-eZLAXKi3iub8wZlpm6mWc/s1600-h/sticky+bun+2.jpg"><img id="BLOGGER_PHOTO_ID_5297666992671323218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCplmmFqlDk3sxHWbc4toaqwd-ZuXudc6vLmBYtfqv-i9eASCSKRhOPAdYp07XN4rL9pJPbA6IC13peiByJd6I_ooNTtPAjVHx74pz2xa5Wi7EVCY8fSbgi-eZLAXKi3iub8wZlpm6mWc/s400/sticky+bun+2.jpg" border="0" /></a><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Takaka</span> Spinach and Cashew Pinwheels</strong> - from the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Takaka</span> Wholemeal <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Cafe's</span> cookbook. I use my 'all purpose' <span class="blsp-spelling-error" id="SPELLING_ERROR_4">focaccia</span> dough, the recipe is on the blog a few pages back...) and vary the filling depending on what I have to hand. </div><div><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoi9efPEKwxms0ZYsDoqjJm64BWV-43SfbgTveiFN3-Ei2DjxfwCBnFgU_j1SVAWgAgocIZsWaqHVT8YIFTe4lejWfPRFXKG3iK2e_ALIue8IaWyoFw1Ko55_9dFr5_dZ_DGhpFMYvBCu5/s1600-h/pinwheel.jpg"><img id="BLOGGER_PHOTO_ID_5297666986981755922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoi9efPEKwxms0ZYsDoqjJm64BWV-43SfbgTveiFN3-Ei2DjxfwCBnFgU_j1SVAWgAgocIZsWaqHVT8YIFTe4lejWfPRFXKG3iK2e_ALIue8IaWyoFw1Ko55_9dFr5_dZ_DGhpFMYvBCu5/s400/pinwheel.jpg" border="0" /></a> For the base recipe, you start by cooking a diced onion an a couple of cloves of garlic until soft, then add about a cup of cooked, chopped spinach. Cook until the excess water from the spinach reduces. Add a couple of tablespoons of pesto, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">herby</span> vinaigrette and spread over the rolled out dough. Sprinkle with grated cheese and toasted, chopped cashew nuts, anything else you desire (this time I used chopped ham off the bone and some cooked <span class="blsp-spelling-error" id="SPELLING_ERROR_6">portobello</span> mushrooms) and roll up. Cut the log into 8 pieces and carefully transfer to the oven tray, dough side down, not filling. Brush with a beaten egg and sprinkle with sesame seeds. Bake for about 30 minutes at 190c - they will ooze so use a big tray. Eat warm.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbNr7sQBnSWOAsvKzx5rFix6AFX1nlLn0FjSjJG_kv-3vfsh6XZFBiKBlShzoWneRqRiuE5Vu40O5jRm1_NbSG4e-p6h0w8cw72rl3JriNZ69LrGAIrn-6rOm01rJ97bP8VcCKf3j-5br/s1600-h/pinwheels+tray.jpg"><img id="BLOGGER_PHOTO_ID_5297666412931786082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbNr7sQBnSWOAsvKzx5rFix6AFX1nlLn0FjSjJG_kv-3vfsh6XZFBiKBlShzoWneRqRiuE5Vu40O5jRm1_NbSG4e-p6h0w8cw72rl3JriNZ69LrGAIrn-6rOm01rJ97bP8VcCKf3j-5br/s400/pinwheels+tray.jpg" border="0" /></a></div><div><strong>Summer in the garden</strong></div><div> </div><div>Some brag shots of our homegrown produce - have had lots of courgettes and potatoes...<br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ib77Af1i39Ozh-G-O6DM1mvyJRL-9-AD_gPr3IZmXK9aASjMTxmDVkROdvBmhmXAIDc0vBXQZMDasmUB19CePSL8adalBz8yUxUxqLvFy5gIWoG8Ja9e6kw_VX8w4v3c-URqhqrK973q/s1600-h/beans.jpg"><img id="BLOGGER_PHOTO_ID_5297666407513582706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ib77Af1i39Ozh-G-O6DM1mvyJRL-9-AD_gPr3IZmXK9aASjMTxmDVkROdvBmhmXAIDc0vBXQZMDasmUB19CePSL8adalBz8yUxUxqLvFy5gIWoG8Ja9e6kw_VX8w4v3c-URqhqrK973q/s400/beans.jpg" border="0" /></a><br />I dug up the garlic yesterday, impatient to make room for something else - perhaps slightly premature, some of the bulbs are still on the small side, but nice and mild.<br /></div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpt35hPUWi-PyRyun71zD6-AC14lw_L6-RtlABDAdSbZH_wzGBKFKIx7CsLB31jw0aQpbi_G_V9vDR-Ccx3TNAI4ZT55D9WBANL5MxPDJbplqCTZV43Q8lVxTyx8J6WRY-IkZxdbH1R9eZ/s1600-h/garlc+hung.jpg"><img id="BLOGGER_PHOTO_ID_5297666403588718146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpt35hPUWi-PyRyun71zD6-AC14lw_L6-RtlABDAdSbZH_wzGBKFKIx7CsLB31jw0aQpbi_G_V9vDR-Ccx3TNAI4ZT55D9WBANL5MxPDJbplqCTZV43Q8lVxTyx8J6WRY-IkZxdbH1R9eZ/s400/garlc+hung.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCsbdeO3gc23QtL4MVVF9Xo3tE58KZuk8n7NjXQVk3L-a9J0t5-LGxoBfE_3j1jlw8QqdWD8yqbKNqA4UVi8H4rsQS2NPxtfm9e-mWcB__nrecFFD21D0ndQg5BFtdZ6aFcfYRkGo7zEV/s1600-h/garlic.jpg"><img id="BLOGGER_PHOTO_ID_5297666393616888002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCsbdeO3gc23QtL4MVVF9Xo3tE58KZuk8n7NjXQVk3L-a9J0t5-LGxoBfE_3j1jlw8QqdWD8yqbKNqA4UVi8H4rsQS2NPxtfm9e-mWcB__nrecFFD21D0ndQg5BFtdZ6aFcfYRkGo7zEV/s400/garlic.jpg" border="0" /></a><br />Spuds - Mike has been in charge of these, and has grown jersey <span class="blsp-spelling-error" id="SPELLING_ERROR_7">bennes</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ilam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">hardies</span> and moi moi.</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjliLgn3M-Q-SlJVl2P0vE9yKZFChIkwNTynPz_bfVMN_cBKdodtbRZ04IlHG8UwJy-Dp7zJSm0jqJnghOQAnsJu15vo4OKgp-jxhmuHx3cZU98r0dViUO7HsdEXcUkB8CXRije1u_00qZ/s1600-h/spuds.jpg"><img id="BLOGGER_PHOTO_ID_5297665972557993714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjliLgn3M-Q-SlJVl2P0vE9yKZFChIkwNTynPz_bfVMN_cBKdodtbRZ04IlHG8UwJy-Dp7zJSm0jqJnghOQAnsJu15vo4OKgp-jxhmuHx3cZU98r0dViUO7HsdEXcUkB8CXRije1u_00qZ/s400/spuds.jpg" border="0" /></a> Strawberry yield has so far been approximately 6!! Have to get to them before the rain or the birds do. </div><div><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkpmsTUCy0tivBH_jta1Rm1A7KPihGHERb1_Bepz2KGfS6rddyf-o96I2vTTiXqXfsBCC3vG__nZVtrbzO4pMgRh3cXC6grZ_bDPRLW-YjtC0-Ea1lwDTysVhPp4EuW5adB-PeMAx49Xu/s1600-h/strawb.jpg"><img id="BLOGGER_PHOTO_ID_5297665969600144562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkpmsTUCy0tivBH_jta1Rm1A7KPihGHERb1_Bepz2KGfS6rddyf-o96I2vTTiXqXfsBCC3vG__nZVtrbzO4pMgRh3cXC6grZ_bDPRLW-YjtC0-Ea1lwDTysVhPp4EuW5adB-PeMAx49Xu/s400/strawb.jpg" border="0" /></a><br />Still waiting for a red tomato...<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLiCp8LlZoCHQx9gzMNHDmWtMxPEcTei12xSSgXwL0SfiGjPN30PRZih8m73hN7syGyeh7mPxhKvyuUvSnDAgHz6kQjeDn7k3Ub9MOs4-1BEUVsFcIMFubtw5tQXjQMkXnt4sLGHM5G4e/s1600-h/green+toms.jpg"><img id="BLOGGER_PHOTO_ID_5297665963348404706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLiCp8LlZoCHQx9gzMNHDmWtMxPEcTei12xSSgXwL0SfiGjPN30PRZih8m73hN7syGyeh7mPxhKvyuUvSnDAgHz6kQjeDn7k3Ub9MOs4-1BEUVsFcIMFubtw5tQXjQMkXnt4sLGHM5G4e/s400/green+toms.jpg" border="0" /></a><br />Prized tomato plant #1 - planted this one directly into a bag of tomato food, seems to be doing the trick! </div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGGibbFE4xYLgBPysgT1jEBDqjinEPAn4jGrvFHetCzZkVeFEaA66zdkbUd6HTnHfjewXzL53CoVAEYVpxfWyfES1XYkO6Wrtn1hOKGJChxkMiQ8FcmkkRqOfGuwtWnoeP-FWdnotIu-w/s1600-h/tom+bag.jpg"><img id="BLOGGER_PHOTO_ID_5297665965224556354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGGibbFE4xYLgBPysgT1jEBDqjinEPAn4jGrvFHetCzZkVeFEaA66zdkbUd6HTnHfjewXzL53CoVAEYVpxfWyfES1XYkO6Wrtn1hOKGJChxkMiQ8FcmkkRqOfGuwtWnoeP-FWdnotIu-w/s400/tom+bag.jpg" border="0" /></a> Prize tomato plant #2 - these are the ones I raised from seed, have no idea what variety they are, will be interesting to see...<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv4JgzvoTisC8FfNZIT8uuwftGg8XDdEQvHtGXJF5rQ1vyQLrr3-sWKyPZcbt1ysRF52L1EAJ9Eo_KA1FxEnA8bPrLz4qhvlfuNwlyI9t9mhFY0Na5XL8rtRt6O3STPKyCvfoRLwXiuV2/s1600-h/tom.jpg"><img id="BLOGGER_PHOTO_ID_5297665958703293042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv4JgzvoTisC8FfNZIT8uuwftGg8XDdEQvHtGXJF5rQ1vyQLrr3-sWKyPZcbt1ysRF52L1EAJ9Eo_KA1FxEnA8bPrLz4qhvlfuNwlyI9t9mhFY0Na5XL8rtRt6O3STPKyCvfoRLwXiuV2/s400/tom.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8LrKq94oyM_1tb7XnGGD4iffucNJ-ipOSFeeB13Bhuh6XNIbDWIiiFCu6Nc2MXKOrntwiGE6tU88e7wxLqUC2W5DBaJpRXnvRO4o7OyQjIzZloiQ5ggPptrvzlBWug-v24EUa4wDMkAQ/s1600-h/peas.jpg"><img id="BLOGGER_PHOTO_ID_5297664842865103634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8LrKq94oyM_1tb7XnGGD4iffucNJ-ipOSFeeB13Bhuh6XNIbDWIiiFCu6Nc2MXKOrntwiGE6tU88e7wxLqUC2W5DBaJpRXnvRO4o7OyQjIzZloiQ5ggPptrvzlBWug-v24EUa4wDMkAQ/s400/peas.jpg" border="0" /></a> Courgettes...I planted 2 of the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">goldrush</span> plants so yellow courgettes have been a staple in our diet of late.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRKYMjXqgcgw516cLP5SUGO0yr8hfka8NXkkuMuIxly_K8C9xRw6BT7v569sV4v7e2x2XqASgXfFfCEw-DR_v7tjKN2EqUy3v4p0R4VpJwt4Q79Q3dKclVAIbTI01IrbuKH5F3KQIUrxJ/s1600-h/courgettes.jpg"><img id="BLOGGER_PHOTO_ID_5297664839168733922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRKYMjXqgcgw516cLP5SUGO0yr8hfka8NXkkuMuIxly_K8C9xRw6BT7v569sV4v7e2x2XqASgXfFfCEw-DR_v7tjKN2EqUy3v4p0R4VpJwt4Q79Q3dKclVAIbTI01IrbuKH5F3KQIUrxJ/s400/courgettes.jpg" border="0" /></a> The <span class="blsp-spelling-error" id="SPELLING_ERROR_11">lebanese</span> cucumber plant - have 2 little ones fattening up and hopefully not too far away from the table.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIChO6MxXtZ_bTcekQxUtfFoJnIL_QdHMjPUab8QThkE1sc0v5gupqFBGoQIQq7p8qXkv4zaLeZVWC8hAs2qin52Amv1VybPQc6pKlrwSk1gOaA-o-jMLWdoomXomOAN47HpMG6lLMtWIR/s1600-h/cucumber.jpg"><img id="BLOGGER_PHOTO_ID_5297664836428934274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIChO6MxXtZ_bTcekQxUtfFoJnIL_QdHMjPUab8QThkE1sc0v5gupqFBGoQIQq7p8qXkv4zaLeZVWC8hAs2qin52Amv1VybPQc6pKlrwSk1gOaA-o-jMLWdoomXomOAN47HpMG6lLMtWIR/s400/cucumber.jpg" border="0" /></a> The fig 'tree'. One precious little fig is slowly fattening up.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqpJxuDXPRfvGyPSRV8S8bD5dCm8SX5O582hMSsmQJWblZYBNUY4Q5czYZFHvrBWmcnwMKxDufeFZt8gTrLiMyqBvO75YBl-_VumgkRH4enGcLDZHBrjg1k5JvV2Y3G4QoSm4MsiIiFHr/s1600-h/fig.jpg"><img id="BLOGGER_PHOTO_ID_5297664825336708930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqpJxuDXPRfvGyPSRV8S8bD5dCm8SX5O582hMSsmQJWblZYBNUY4Q5czYZFHvrBWmcnwMKxDufeFZt8gTrLiMyqBvO75YBl-_VumgkRH4enGcLDZHBrjg1k5JvV2Y3G4QoSm4MsiIiFHr/s400/fig.jpg" border="0" /></a> Runner beans, rosemary and pumpkins. </div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEKzkGsaPh300-Y4_Xsc2l8QdJZGIZeMgemTdv6KZWkqM8lY4XEp3gCccwTcKSp4c1swo9tA63B6ERsKlnwkKMsMKkpYKoJI31YNOJMAJSpH_UW9Ada2XIneEWHejexc3jZKAlFVQqm81/s1600-h/pump+etc.jpg"><img id="BLOGGER_PHOTO_ID_5297664788674828626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEKzkGsaPh300-Y4_Xsc2l8QdJZGIZeMgemTdv6KZWkqM8lY4XEp3gCccwTcKSp4c1swo9tA63B6ERsKlnwkKMsMKkpYKoJI31YNOJMAJSpH_UW9Ada2XIneEWHejexc3jZKAlFVQqm81/s400/pump+etc.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnv-9edjolas_E9AlbfiDlc067xZZqDojKMY3S2-jhoxscmepFyE1cpzmWiQ5lOVuW1wH56WS9WhNW4fdt-Sp97cokHvbXHqJN3tTQWnp8ny8jLjxJJSa_Mw-BkcPR2MWgtz4sGPbkBzf/s1600-h/strawb+tower.jpg"></a>Baby sunflowers<br /><div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih77qd-SYc3lBN4nKaUnX0wDjhGe8jy_h-raYms47x9jfXv3YgFWy9N3JzwKH1ejDvoWvLL55oA4Hgj6TxBZPRdg45AoAE7o0FLxbjtyKahv70OkclrgAXyxMQHG-gWhgfYiFqsqFSxKjq/s1600-h/sunflwr.jpg"><img id="BLOGGER_PHOTO_ID_5297664329964796162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih77qd-SYc3lBN4nKaUnX0wDjhGe8jy_h-raYms47x9jfXv3YgFWy9N3JzwKH1ejDvoWvLL55oA4Hgj6TxBZPRdg45AoAE7o0FLxbjtyKahv70OkclrgAXyxMQHG-gWhgfYiFqsqFSxKjq/s400/sunflwr.jpg" border="0" /></a><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Sweetpeas</span> - the most successful crop...not edible but have been able to fill lots of jugs with the delightfully <span class="blsp-spelling-error" id="SPELLING_ERROR_13">fragranced</span> blooms. Best of all they keep growing back!!<br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAX3ye_ubP6shWiAhL-9LEI0ZJQQ9-OxKnTD0T6O6jK8ecsy6MpOY1fajXdcAXZ1Hy-mdPqUCHAWFAclwtGYV4Hqso09MX-bpJ6weiVzjcVJxPWciI9qGyG60ZgkIiFbaUNoM3if8AdJM/s1600-h/sweet+peas.jpg"><img id="BLOGGER_PHOTO_ID_5297664324116965778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAX3ye_ubP6shWiAhL-9LEI0ZJQQ9-OxKnTD0T6O6jK8ecsy6MpOY1fajXdcAXZ1Hy-mdPqUCHAWFAclwtGYV4Hqso09MX-bpJ6weiVzjcVJxPWciI9qGyG60ZgkIiFbaUNoM3if8AdJM/s400/sweet+peas.jpg" border="0" /></a><strong><br />Homemade sausages</strong></div><div><br />Sausage making...one of our wedding gifts were the mincer and sausage making attachments for the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">kitchenaid</span>. We have had several sausage making sessions so far - here are some pictures from the first. We made -</div><br /><div>Pork, sage and apple</div><div>Pork, bacon and prune</div><div>Lamb, rosemary and garlic</div><div>Moroccan spiced lamb with dates and mint</div><div>Wild venison and <span class="blsp-spelling-error" id="SPELLING_ERROR_15">porcini</span> </div><div>Wild <span class="blsp-spelling-error" id="SPELLING_ERROR_16">venision</span>, orange and cranberry</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8agJbqNZGIEzX_F0PKeQabdSpld3KDxzYzsjpAEFl_RtXQXSQl6hHK5UZGctpRPuDXxT5xRkZJnGfREHsnZA6vLBjNEBGjJ9o7vZyRcPj-IvUfn1O3G5ag3M6NmjZeapjsf4Lc2ive51Z/s1600-h/threading+casing.jpg"><img id="BLOGGER_PHOTO_ID_5297663279934960946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8agJbqNZGIEzX_F0PKeQabdSpld3KDxzYzsjpAEFl_RtXQXSQl6hHK5UZGctpRPuDXxT5xRkZJnGfREHsnZA6vLBjNEBGjJ9o7vZyRcPj-IvUfn1O3G5ag3M6NmjZeapjsf4Lc2ive51Z/s400/threading+casing.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxlFS_wLAhp-dr4n3BtG6eiiEtHhI9w0A-mYJDghlzhBbnKFiLgNw0h0KD4Zw-Mk_x68rVWbx_TtmS7ZZjK2V46XjWziE7hVLZa8WXa2D6byd27p-Ss4mWyfWfEwytqUB44s8vBVAEf1p/s1600-h/threadig+casings+USE+this.jpg"><img id="BLOGGER_PHOTO_ID_5297663281570113538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvxlFS_wLAhp-dr4n3BtG6eiiEtHhI9w0A-mYJDghlzhBbnKFiLgNw0h0KD4Zw-Mk_x68rVWbx_TtmS7ZZjK2V46XjWziE7hVLZa8WXa2D6byd27p-Ss4mWyfWfEwytqUB44s8vBVAEf1p/s400/threadig+casings+USE+this.jpg" border="0" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCG9YeY4GItGI0fvtEUM2np6q8h8aXiT6KK5oUUSLJ4EHYemRUQhCpXtZp2rwtDA8Gl8IBmYlol8gQA5Ys9NfAijw6bo4ZLt27pkKW2Vk0vgis0_wR5FTrmSnm2x6X8XTr0rnJ9170A1Qe/s1600-h/sauas+4.jpg"><img id="BLOGGER_PHOTO_ID_5297663281390582130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCG9YeY4GItGI0fvtEUM2np6q8h8aXiT6KK5oUUSLJ4EHYemRUQhCpXtZp2rwtDA8Gl8IBmYlol8gQA5Ys9NfAijw6bo4ZLt27pkKW2Vk0vgis0_wR5FTrmSnm2x6X8XTr0rnJ9170A1Qe/s400/sauas+4.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidL9wPZfvh_qRwodVn4-hERBso9w_Xzxgb927Vti1Mhidc75ELjHNAUrXnrsloju6J3mghU2yFNsQILS5niCoGyniVFmTPWlg26Vg98MJTWYAWUj9laVqzkqjMC6nZOrl6BAf3ZYkrpne6/s1600-h/saus+5.jpg"><img id="BLOGGER_PHOTO_ID_5297663281077876306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidL9wPZfvh_qRwodVn4-hERBso9w_Xzxgb927Vti1Mhidc75ELjHNAUrXnrsloju6J3mghU2yFNsQILS5niCoGyniVFmTPWlg26Vg98MJTWYAWUj9laVqzkqjMC6nZOrl6BAf3ZYkrpne6/s400/saus+5.jpg" border="0" /></a> Just like bought ones!!</div><br /><br /><div>Getting the right amount of fat has proved to be a little tricky - it can look like a lot when mincing it up, but it is amazing how much will cook out once the sausage is in the pan. The venison ones especially needed a bit of extra fat.<br /></div><br /><div>Here is a nice juicy pork sausage with our favourite sauce on the side... <a href="http://rocketfuelnz.com/">Rocket Fuel<br /></a></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAy2M1cKSHcwePaQ7hP6OVdYcV7ZMkvmMh2KoRuzDHi5EOo_uVRhCp0HZYchfMftmqRg5F79Q7yYIQRNm5dKGcM37x4q80g4Vw1GN04Lqh7dt9RO9E2Dkw6lqjfwVrv_dZM5of6o3NbSK/s1600-h/saus+6.jpg"><img id="BLOGGER_PHOTO_ID_5297663276199633426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAy2M1cKSHcwePaQ7hP6OVdYcV7ZMkvmMh2KoRuzDHi5EOo_uVRhCp0HZYchfMftmqRg5F79Q7yYIQRNm5dKGcM37x4q80g4Vw1GN04Lqh7dt9RO9E2Dkw6lqjfwVrv_dZM5of6o3NbSK/s400/saus+6.jpg" border="0" /></a> <strong>Holidays</strong></div><div><br />We spent New Years at a lovely secluded beachfront cottage on the West Coast, at Gentle Annie near <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Mohikinui</span>. Here is Mike whipping up a batch of whitebait fritters.</div><div><br /><br /><div><img id="BLOGGER_PHOTO_ID_5297662774538635298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_J0QC7z4mPF8N89X0QptrHIexqRk10W8nVZQ1Do22BRgNfb-OcXEOyFWNsZHZMiuzWwesA8isKZ-_FEac0coVdpkPiBkiaStU2WDds1Te1Q0IGeCF9dHPm1l6G6b15ZbLRBBpg3lToaA/s400/mike+fritters.jpg" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfcjeOCJ7W786TBQKpf4J5-rNZXhajaecpCHjRofxJggfMy4Fy3I8smiVOw-1CRQZoJby9wlD03DZ-3nfVcPOOtomNykXuv41g-A2OqzuBbvJT1rwr4KTGpVPW08PC4HqD4FylFtDIs7J/s1600-h/fritters.jpg"></a>Our little cottage...</div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVikoe2xbo3uJ4ZkBtkL5lWNZYGS-beu9k_-G6lA3n0y3b2BASVXZisY6kS61TCbpiUDU-KKxnUQmg2RYnF0nDnE3F6j2L1bkyJNdpXNfqgThWvh1IDEhp_mmAp9zxX0OnffI6hOszuD02/s1600-h/beach+house+GA.jpg"><img id="BLOGGER_PHOTO_ID_5297662773382049378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVikoe2xbo3uJ4ZkBtkL5lWNZYGS-beu9k_-G6lA3n0y3b2BASVXZisY6kS61TCbpiUDU-KKxnUQmg2RYnF0nDnE3F6j2L1bkyJNdpXNfqgThWvh1IDEhp_mmAp9zxX0OnffI6hOszuD02/s400/beach+house+GA.jpg" border="0" /></a></div><div><div><div>The view from upstairs...</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdc5VYb474okhaTh70TJttkc3qzfqlS9S5DH_zbUPymGbRMQWvCbevTgKmxSF_MMe7EXpYSsxaS_MNRsVzYL72jocJ5OAxw7FcLPQvzgD59rkTZoCxRtV2mcj4Xwtu5LOqHgLF3lRp81K/s1600-h/view+beach+house.jpg"><img id="BLOGGER_PHOTO_ID_5297662767948041522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdc5VYb474okhaTh70TJttkc3qzfqlS9S5DH_zbUPymGbRMQWvCbevTgKmxSF_MMe7EXpYSsxaS_MNRsVzYL72jocJ5OAxw7FcLPQvzgD59rkTZoCxRtV2mcj4Xwtu5LOqHgLF3lRp81K/s400/view+beach+house.jpg" border="0" /></a><strong> Christmas</strong></div><div><br />Last but not least, Christmas puddings - last years 200+ production was scaled down to a dozen this year, so Xmas baking was an altogether more relaxed effort.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-S2Y59EG3xOnd1zGqKG6KkEx6X7W6J5JkUfSXWFCyWmqSEMcigJyEKJ8xxWh9EBfIvGY6KUm5AREu8fbcoNKazjo3_US8VBtfWFK5FUsm60AgVx5Jg98_hEU53bU5zD9oTNTXi_ZorYK/s1600-h/xmas+pud+09.jpg"><img id="BLOGGER_PHOTO_ID_5297662767619374754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-S2Y59EG3xOnd1zGqKG6KkEx6X7W6J5JkUfSXWFCyWmqSEMcigJyEKJ8xxWh9EBfIvGY6KUm5AREu8fbcoNKazjo3_US8VBtfWFK5FUsm60AgVx5Jg98_hEU53bU5zD9oTNTXi_ZorYK/s400/xmas+pud+09.jpg" border="0" /></a></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com1tag:blogger.com,1999:blog-4065678360084444951.post-2833510539250995172008-11-09T20:43:00.009+13:002008-11-09T21:08:16.929+13:00spring pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfeQDQxRMxFN58vAeEbVvCawwk5qh-JrGy4iswJCZVSSEZsxPKTQPHd5ORWuTTA2fgbv-kD6qTZhuQRJfGfcTP_oxLOb1n3RmQfgadpD2lwXSXk2PKIRefroFxb_BKD6vTu7prV-MfxbE/s1600-h/ravioli+fork.jpg"><img id="BLOGGER_PHOTO_ID_5266561267198814434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfeQDQxRMxFN58vAeEbVvCawwk5qh-JrGy4iswJCZVSSEZsxPKTQPHd5ORWuTTA2fgbv-kD6qTZhuQRJfGfcTP_oxLOb1n3RmQfgadpD2lwXSXk2PKIRefroFxb_BKD6vTu7prV-MfxbE/s400/ravioli+fork.jpg" border="0" /></a> A spring dinner for a wintery day...this wet, stormy afternoon I hauled out the pasta maker and made ravioli. With a filling of goats feta (from the goat farm at Kumara Junction with a newly opened farm shop selling goats cheese - great excitement on my behalf), asparagus and mint. The sauce was the asparagus tips sauteed in a little butter, a pour of cream, lemon zest and juice, more fresh mint and a handful of mizuna. Lovely.<br /><br /><span style="font-size:85%;color:#333333;"><strong>homemade ravioli with goat's feta, mint and asparagus</strong></span><br /><span style="font-size:85%;color:#333333;"></span><br /><span style="font-size:85%;color:#333333;">300g flour</span><br /><span style="font-size:85%;color:#333333;">3 eggs</span><br /><span style="font-size:85%;color:#333333;">1 egg yolk</span><br /><span style="font-size:85%;color:#333333;"></span><br /><span style="font-size:85%;color:#333333;">Blend all in the food processor until clumpy. Remove, ball up, wrap in gladwrap and leave sitting on the the bench for half an hour or so to relax.</span><br /><span style="font-size:85%;color:#333333;"></span><br /><span style="font-size:85%;color:#333333;">For the filling combine equal quantities of goat's feta and cottage cheese, a bunch of chopped asparagus that has been sauteed in a little oil with a clove of garlic, a handful of chopped fresh mint, a handful of fresh breadcrumbs.</span><br /><span style="font-size:85%;color:#333333;"></span><br /><span style="font-size:85%;color:#333333;">Roll out dough with pasta machine, distribute filling, cover with a second piece of dough and use a round cookie cutter to cut out the ravioli.</span><br /><span style="font-size:85%;color:#333333;"></span><br /><span style="font-size:85%;color:#333333;">Poach in boiling water for 5 minutes and toss lightly with a cream sauce, and lemon, fresh mint and baby salad greens.</span><br /><span style="color:#333333;"></span><br />Also made this weekend - lemonade scones to have with blueberry jam and cream for afternoon tea, almond biscotti and a wholegrain sourdough loaf. A chicken was poached in the slow cooker for Vietnamese chicken salad tomorrow night, a chicken and mushroom pie for Tuesday, and stock for the freezer. And two Christmas puddings.<br /><br /><br /><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeGqeesgxksm0FsI2ZgeyK18cRnTD5Q92_lSw83ZIGMXv_WALAjOGCfvdB2LPhaUf-Ae1_sOWnTBasHDi0qBrg2BpY0R0osPNUL3rbWLPngdrio9ro9UPAOEfFWYx0byP9IOSyOxtOrvD/s1600-h/ravioli+filling.jpg"><img id="BLOGGER_PHOTO_ID_5266560948612008386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeGqeesgxksm0FsI2ZgeyK18cRnTD5Q92_lSw83ZIGMXv_WALAjOGCfvdB2LPhaUf-Ae1_sOWnTBasHDi0qBrg2BpY0R0osPNUL3rbWLPngdrio9ro9UPAOEfFWYx0byP9IOSyOxtOrvD/s400/ravioli+filling.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPq6QE7h0Zic0gc7MdJXypgRGuwR5znLCsypVTnIMup54fEYmuJ_ebCRt9jPT-6rDzRGikrjCeZPO6XElTKRNrbqFP61Ek3JP5CR4gXDqRSbQrr0zUlbHOvriIYyzsZDEhLBSNFyrHGYj/s1600-h/ravoli.jpg"><img id="BLOGGER_PHOTO_ID_5266560827583057714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPq6QE7h0Zic0gc7MdJXypgRGuwR5znLCsypVTnIMup54fEYmuJ_ebCRt9jPT-6rDzRGikrjCeZPO6XElTKRNrbqFP61Ek3JP5CR4gXDqRSbQrr0zUlbHOvriIYyzsZDEhLBSNFyrHGYj/s400/ravoli.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrO4zZ2vBU21DOsUwdR7yJW4vERPt8TN7E0GSeaUidt9orABdENw1B-f6TPG_HngoPOYKR7fxv7ApDE-6R30rWI0TpLoZckdbRHrHLBrfKmhyphenhyphenv3Q_UZPSSjnb4YbYCTczJzrJcHx-igTf/s1600-h/ravioli+raw.jpg"><img id="BLOGGER_PHOTO_ID_5266560648774682162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrO4zZ2vBU21DOsUwdR7yJW4vERPt8TN7E0GSeaUidt9orABdENw1B-f6TPG_HngoPOYKR7fxv7ApDE-6R30rWI0TpLoZckdbRHrHLBrfKmhyphenhyphenv3Q_UZPSSjnb4YbYCTczJzrJcHx-igTf/s400/ravioli+raw.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4dU8i-QYOs0wwNSY3JPJGcC78WKVMwVI2_egEm2eNAMx0YcHJfVTfKAg2Az7umLL9TCff2wV4coPp8IGL3nLiEmo7JOmtuzEg_JqF0CEMvnemlTty_iA83HMjWEltR6k3yh51gWrhB9y/s1600-h/ravioli+done.jpg"><img id="BLOGGER_PHOTO_ID_5266560487873337666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4dU8i-QYOs0wwNSY3JPJGcC78WKVMwVI2_egEm2eNAMx0YcHJfVTfKAg2Az7umLL9TCff2wV4coPp8IGL3nLiEmo7JOmtuzEg_JqF0CEMvnemlTty_iA83HMjWEltR6k3yh51gWrhB9y/s400/ravioli+done.jpg" border="0" /></a><br /><div></div></div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com2tag:blogger.com,1999:blog-4065678360084444951.post-27675459530552470092008-10-25T19:21:00.010+13:002008-10-25T19:43:55.034+13:00west coast whitebait<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKQ5Vr1gVFOQi2SZs66oguwD0-VnbauF00jXULBz8aJRPt9V_9dQVIo06qmbnAowJLPHVJ3sawXNSralA-udESkJrolgQjgh1MZ_4lYOeyhyWHcW4l_dYh7tYzBxfMHiTIO8bm8jAChfD/s1600-h/finished.jpg"><img id="BLOGGER_PHOTO_ID_5260973365517281186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKQ5Vr1gVFOQi2SZs66oguwD0-VnbauF00jXULBz8aJRPt9V_9dQVIo06qmbnAowJLPHVJ3sawXNSralA-udESkJrolgQjgh1MZ_4lYOeyhyWHcW4l_dYh7tYzBxfMHiTIO8bm8jAChfD/s400/finished.jpg" border="0" /></a><br />It is very cool when you can pick up a fresh catch of whitebait at your local dairy, which is exactly what we did today, along with a bag of free range eggs. The best, best batter is simply a couple of eggs beaten, s and p, a pinch of mustard power and a scant teaspoon of flour.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBb5_07LEodSVTZGl84DWLx8ie88w9D6XxzHkQagrBiijj1KtfZyqW0T7udrf3Ibfrr0gk7s2Y7uKarHIjZHtlpGb05eEKh4qlV1t64U7Yc-Ou_CjWNaHD8e-xl_grs8J57n6PNEZNQlvF/s1600-h/bait+batter.jpg"><img id="BLOGGER_PHOTO_ID_5260973288939311810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBb5_07LEodSVTZGl84DWLx8ie88w9D6XxzHkQagrBiijj1KtfZyqW0T7udrf3Ibfrr0gk7s2Y7uKarHIjZHtlpGb05eEKh4qlV1t64U7Yc-Ou_CjWNaHD8e-xl_grs8J57n6PNEZNQlvF/s400/bait+batter.jpg" border="0" /></a>The secret ingredient features below. Yes, Kremelta, the hard white fat otherwise used for chocolate crackles, is the perfect fat to fry whitebait fritters in. Flavourless, slow to burn and guaranteed to give you those nice crispy edges.</div><div><br /><img id="BLOGGER_PHOTO_ID_5260973731679653682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswclanG_hVuSckTohCHIoevPNZrMv1rPWQJVf_1kK_R_dXHbW8laSDSyPGTkxFwClWx7Th6lRgsqS6w3fB_H41ik9kVP0LKg-I0k07i8XS5nHm79NcfS2M0ty5b_GDlO9r6GoJnc-_GUf/s400/kremelta.jpg" border="0" /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiHmx7SEoOhPHuyNDaH8Xm2BQa1PGxvNJijjILw8_tLLA52_wjahHMpt3tF9FzEDOmWmUame3NIek4kRv2G3jCaLXy8rOwJ3mJ-lfP3ZoR-QhvU2dwQsg0tFIsTThSWjnmePd5fBhskVv/s1600-h/half+done.jpg"><img id="BLOGGER_PHOTO_ID_5260973209941853458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiHmx7SEoOhPHuyNDaH8Xm2BQa1PGxvNJijjILw8_tLLA52_wjahHMpt3tF9FzEDOmWmUame3NIek4kRv2G3jCaLXy8rOwJ3mJ-lfP3ZoR-QhvU2dwQsg0tFIsTThSWjnmePd5fBhskVv/s400/half+done.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTzXGGh4De3Mat8Sg5l3sEmG9MSzaPE8xhCH8na8Tgc7JJWU52_qTPmmN02VzTP6IP9lrJVBrZuUZnGlBYX18DgK-4te5EqYyUTBQMSIIODF0knKGP3plY_GO7Hapk_ru6AJ5q2CHWZ_e/s1600-h/cooking.jpg"><img id="BLOGGER_PHOTO_ID_5260973111604908914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTzXGGh4De3Mat8Sg5l3sEmG9MSzaPE8xhCH8na8Tgc7JJWU52_qTPmmN02VzTP6IP9lrJVBrZuUZnGlBYX18DgK-4te5EqYyUTBQMSIIODF0knKGP3plY_GO7Hapk_ru6AJ5q2CHWZ_e/s400/cooking.jpg" border="0" /></a> Served between (what else but) the freshest white sandwich slice and finished with a good squeeze of lemon. The butter on the bread was a mistake, maybe it was the whitebait being of fresh rather than frozen origin but the flavour seemed more delicate and the butter was too strong. Forgiveable though, and a very nice Labour weekend treat.</div><div> </div><div></div><div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5260973533810259010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_ItOo65mM-ZERWRMFTusB76v-B8sYoNJrfeLvqdJVYrfPnh18YmQRrtBpgijPiQHIsNCw_kvrOk5-Hul9xV3ogoY5NVwiIB05ScNiNTArasgKmE7VoAM-RwQFLdMiprrNXpSAEgiV1Bk/s400/bread+and+lemon.jpg" border="0" /><br /></div><div></div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com2tag:blogger.com,1999:blog-4065678360084444951.post-33997655097300823422008-10-25T18:57:00.005+13:002008-10-25T19:42:31.485+13:00spring dinners<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH5QgfqHp5OgFNaNvh5d6X-5Pi8gfUHAWQZHqiaD3OknBxRjYjnspp_4VbMFqr36LD7lghRvvgSqX_uZfD9VmpNWqK1BnDV5vvY7YGFZWIT5sfdQx3RmtI8Txl2Iu6ju4FNAK7lEFDA7A/s1600-h/salad.jpg"><img id="BLOGGER_PHOTO_ID_5260968518447564594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH5QgfqHp5OgFNaNvh5d6X-5Pi8gfUHAWQZHqiaD3OknBxRjYjnspp_4VbMFqr36LD7lghRvvgSqX_uZfD9VmpNWqK1BnDV5vvY7YGFZWIT5sfdQx3RmtI8Txl2Iu6ju4FNAK7lEFDA7A/s400/salad.jpg" border="0" /></a> We are enjoying the warmers days now that Spring (and the famous West Coast rain that tends to come with it) has arrived. Loving the asparagus...dinner tonight was a salad with roasted asparagus, tangelo, toasted hazelnuts and baby cos lettuce. To have with was a calzone of the tried and true team of smoked chicken, cranberry and brie.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBaRoh09zBgqXPL1fmL6ZgJlrWHneh5RdtqzN2FHu7TKQkW08NrDFPMtaENeU8dWytMGFgiZGcH1NkMmr4QvGXW1yfONYJB0D6ZG21Q1ZuC-2U71sWwyRikmtWrNCHwWSNfp3LuexLNcI/s1600-h/calzone.jpg"><img id="BLOGGER_PHOTO_ID_5260968440847133442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBaRoh09zBgqXPL1fmL6ZgJlrWHneh5RdtqzN2FHu7TKQkW08NrDFPMtaENeU8dWytMGFgiZGcH1NkMmr4QvGXW1yfONYJB0D6ZG21Q1ZuC-2U71sWwyRikmtWrNCHwWSNfp3LuexLNcI/s400/calzone.jpg" border="0" /></a><br />I often use my favourite foccacia dough for pizza and calzone, which is...</div><div></div><div><span style="font-size:85%;color:#333333;">foccacia</span></div><div><span style="font-size:85%;color:#333333;"></span></div><div><span style="font-size:85%;color:#333333;">2 tsp dried yeast</span></div><div><span style="font-size:85%;color:#333333;">5o ml warm water</span></div><div><span style="font-size:85%;color:#333333;">3 tbsp flour</span></div><div><span style="font-size:85%;color:#333333;"></span></div><div><span style="font-size:85%;color:#333333;">Mix together and leave until it 'sponges' and grows...I have just discovered that on top of an espresso machine is ideal for this purpose!</span></div><div><span style="font-size:85%;color:#333333;"></span></div><div><span style="font-size:85%;color:#333333;">Meanwhile in a bowl of a mixer place...</span></div><div><span style="font-size:85%;color:#333333;"></span></div><div><span style="font-size:85%;color:#333333;">300g flour</span></div><div><span style="font-size:85%;color:#333333;">2 tbsp oil</span></div><div><span style="font-size:85%;color:#333333;">1 tsp salt</span></div><div><span style="font-size:85%;color:#333333;"></span></div><div><span style="color:#333333;"><span style="font-size:85%;">Add the sponge once is it ready. Knead all with the dough hook or by hand until a smooth dough forms.</span></span></div><div><span style="color:#333333;"><span style="font-size:85%;"></span><br /></div></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifDRI1cyywCinqyKhihQMbHBkSfFp8JE9hoNriwNCElwU6Py1OC7nHjdYhDYn7tc8tb1WzR4SswyWUpBbb87mFWrcrrDrTpcB9eU8SvXEHaGqtydmf3Xlpo2EOxHISB-1bO_Te4w8w1ZK/s1600-h/calzone+inner.jpg"><img id="BLOGGER_PHOTO_ID_5260968355168287506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifDRI1cyywCinqyKhihQMbHBkSfFp8JE9hoNriwNCElwU6Py1OC7nHjdYhDYn7tc8tb1WzR4SswyWUpBbb87mFWrcrrDrTpcB9eU8SvXEHaGqtydmf3Xlpo2EOxHISB-1bO_Te4w8w1ZK/s400/calzone+inner.jpg" border="0" /></a><br />Another spring dinner - stuffed mushrooms with fresh herbs and bacon (from Murchison meats - just ranked best bacon in NZ and well deserved of the title, nice thick rashers they are, with a very real smoky taste unlike the injected flavoured stuff) The mushrooms were a concoction of sorts, I was trying to use up bits and pieces from our over stuffed freeze. Into the mix went some leftover cottage cheese and spinach cannelloni mix, cream cheese with fresh herbs, diced fried bacon and a few big handfuls of grainy breadcrumbs. Delicious, if not that good looking on the plate...<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44elYY24uQOOtK8mrUsOh2Aun5RYACuh3tIllcQk7FsPPGFkhR_wnPoRlpT0HIIHt_vf_4otyhHM0xHghixBxiAHNYZeG0TZ6shhe26QPfp8eC758u8lEXLrOaQUP6iJmNo685P2vNcpq/s1600-h/stuffed+mushrooms.jpg"><img id="BLOGGER_PHOTO_ID_5260968265470369842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44elYY24uQOOtK8mrUsOh2Aun5RYACuh3tIllcQk7FsPPGFkhR_wnPoRlpT0HIIHt_vf_4otyhHM0xHghixBxiAHNYZeG0TZ6shhe26QPfp8eC758u8lEXLrOaQUP6iJmNo685P2vNcpq/s400/stuffed+mushrooms.jpg" border="0" /></a><br />with it we ate a salad with (more) roasted asparagus, fresh mint and broad beans (courtesy of Watties, the ones in the garden so far have one fat pod that looks to have potential, others will be a fair way off I suspect) and a lemony dressing.<br /><div></div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com0tag:blogger.com,1999:blog-4065678360084444951.post-54088225347301925052008-10-19T21:40:00.012+13:002008-10-19T22:33:43.273+13:00a weekend of baking/eating/drinking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQvqd2aN9UiNPSUOdDSCLigbwsrjicXCIw_4SAbAn3CFctUaNaN4emK_DuI9NTYwn02rPQVP7kWVNxErIb95VN3WV2MLeyLcr9CNRRQrAykpH9ZAixio8moAJv4FlZJw7PZTKRRx-tytT/s1600-h/croque+monsieur.jpg"><img id="BLOGGER_PHOTO_ID_5258784705912890146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQvqd2aN9UiNPSUOdDSCLigbwsrjicXCIw_4SAbAn3CFctUaNaN4emK_DuI9NTYwn02rPQVP7kWVNxErIb95VN3WV2MLeyLcr9CNRRQrAykpH9ZAixio8moAJv4FlZJw7PZTKRRx-tytT/s400/croque+monsieur.jpg" border="0" /></a>It has been rather a marathon effort this weekend in terms of kitchen output...Saturday was the West Coast Wine Club's annual challenge. Before hopping in the van and heading up to Shantytown we had a champagne brunch here in Hokitika. Our contribution were little croque monsieur...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vvgWuMbHszsgR4tVhVzNO53zl9TauM31iXFrAb58eFA-uvBLXCf6lPZ8pxESI75snGZmNSQtAuRj7yJW8bbRXVobdJzy6sxpftKwdbJdKEJOIijBoKMnf30mfpi49oUALVWXzOiKUBMv/s1600-h/monsiuer+lots+of.jpg"><img id="BLOGGER_PHOTO_ID_5258784623863695362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vvgWuMbHszsgR4tVhVzNO53zl9TauM31iXFrAb58eFA-uvBLXCf6lPZ8pxESI75snGZmNSQtAuRj7yJW8bbRXVobdJzy6sxpftKwdbJdKEJOIijBoKMnf30mfpi49oUALVWXzOiKUBMv/s400/monsiuer+lots+of.jpg" border="0" /></a>and some doughnuts with vanilla custard. I was trying to recreate bomboloni last enjoyed in Melbourne...alas mine were more 'bready' than the crisp shelled ones at St Kilda. Quite delicious in their own right, please note the custard owes its saffron coloured hue to free range egg yolks as opposed to Edmonds custard powder(!) Miriam I very much lamented the lack of a Rachel Carley dusty pink cake plate to display these on, Tony Sly just did not do justice on this occasion.<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWP4NjvyFc-9SJDnlgsCc75kLxNcCby2BYgc_GRf_tjK8fEjr84GT0lB_q6C62hTOpeOMt_geZvOKHhwMWS9kXhRZWeCvuu0VXllfkTHOy4eK_bQGBgpTYk6hjPIkc6QjqTQxk1LgQ4Ms/s1600-h/doughnuts.jpg"><img id="BLOGGER_PHOTO_ID_5258784515727542626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWP4NjvyFc-9SJDnlgsCc75kLxNcCby2BYgc_GRf_tjK8fEjr84GT0lB_q6C62hTOpeOMt_geZvOKHhwMWS9kXhRZWeCvuu0VXllfkTHOy4eK_bQGBgpTYk6hjPIkc6QjqTQxk1LgQ4Ms/s400/doughnuts.jpg" border="0" /></a>... and some salt and pepper grissini we took along for something starchy once the wine tasting commenced.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YDLDEg90QlYkgAFKDXZFpAtA2R3F2pW9aU6nHkbP1HlWVstPIUty0_ua9LK5SAnGBJQpBPH3avKo_Wev6X4UaP8CLEa8viFGlGDDYKFLwJt8pB9hAjcuUhWy8Mfil3TMB0roxnXrg4uJ/s1600-h/grissini.jpg"><img id="BLOGGER_PHOTO_ID_5258784423698902162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YDLDEg90QlYkgAFKDXZFpAtA2R3F2pW9aU6nHkbP1HlWVstPIUty0_ua9LK5SAnGBJQpBPH3avKo_Wev6X4UaP8CLEa8viFGlGDDYKFLwJt8pB9hAjcuUhWy8Mfil3TMB0roxnXrg4uJ/s400/grissini.jpg" border="0" /></a><br />It was an interesting evening. Some very nice wines were enjoyed, and I was most excited to see brandy snaps joining the lineup on the dessert buffet. It has been a while.</div><div></div><div>Today started off with some marshmallows being whipped up, inspired by some I bought recently made by <a href="http://http://www.kapiticandies.co.nz/kapiti/eazyshop/index.php?main_page=index&cPath=13&zenid=44015ae7c241ad0640fd524c8b2c3473">Kapiti Candies</a> that were so delicious I devoured the packet. <a href="http://http://www.taste.co.nz/home/recipedetail.aspx?ArticleID=3015">The recipe </a>was from Taste magazine. Very easy if a messy and sticky process. I think I skimped a little on the gelatine as they set but not super firm. Very sweet and rather freestyle in form but I suspect they will be perfect floating in a hot chocolate.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Zx4YlLa_75JYGOTp21rx3aMNLawsdJRuB48kmy-XCj6wyJTKOHexsn7_hZrSf8V8EIz-mHidb1_SOmOADLCHWw4Q7rf_qQ1zhUM3CuF2e2XJZ1vxr_32-5MTfUIsiK6QIHtiZtO0vZjA/s1600-h/marshmalow.jpg"><img id="BLOGGER_PHOTO_ID_5258784288416911794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Zx4YlLa_75JYGOTp21rx3aMNLawsdJRuB48kmy-XCj6wyJTKOHexsn7_hZrSf8V8EIz-mHidb1_SOmOADLCHWw4Q7rf_qQ1zhUM3CuF2e2XJZ1vxr_32-5MTfUIsiK6QIHtiZtO0vZjA/s400/marshmalow.jpg" border="0" /></a><br />To use up the 3 egg whites from the vanilla custard for the doughnuts I made some 'Old fashioned Almond Bread' from the new Fleurs Place cookbook. Lovely name and a good recipe. Just beat 3 egg whites until stiff, add 90g castor sugar (I used the leftover vanilla sugar from rolling the doughnuts) and beat until a thick and glossy meringue like mix happens. Fold in 90g flour and 90g almonds (any kind, I used sliced). Pour into a lined loaf tin and bake at 180c for 30 minutes or until firm to touch. Cool, slice thinly and lay out on a baking tray and bake at 140c for 20 minutes or until pale golden and crisp. </div><div> </div><div></div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFrOV8fLCM5nKLB0dl_Z6dykdk0bHRGAoSq7LXMesL1X1U76wp1FtJhq23oJCJakQtjE4jsWnpNUlLL1qtdyk2dXiRuwQ0Mg58dVU7mUCg5smoEhI3Rw41vNXn_kPhBNgC07qTbNr4Yyk/s1600-h/almond+bread.jpg"><img id="BLOGGER_PHOTO_ID_5258784140895790434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFrOV8fLCM5nKLB0dl_Z6dykdk0bHRGAoSq7LXMesL1X1U76wp1FtJhq23oJCJakQtjE4jsWnpNUlLL1qtdyk2dXiRuwQ0Mg58dVU7mUCg5smoEhI3Rw41vNXn_kPhBNgC07qTbNr4Yyk/s400/almond+bread.jpg" border="0" /></a></div><div>Perfect to go in the cookie jar to be served with... </div><div> </div><div> </div><div> ...a flat white from the newest addition to our kitchen, a rocket espresso machine. Still tinkering a bit to get the grind right, we are loving our new 'baby'. A big thank you to all the contributors, hopefully by the time any of you make it to Hokitika our barista skills will be finely tuned!<br /><br /><img id="BLOGGER_PHOTO_ID_5258784023934307138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYKEXGZIU2ZJFKqXrOMTSVI5GWs41DeW1lBwlTYkwb7e42fHGlEsA27QT6ervFh1KLWkB_DxmEY_8WwSt6jzM3N71sLeapHC9Gbq1T8tFhzYGcMpMRBlG1oYb_48vgu8SGvRM0yL8nJIJ/s400/rocket.jpg" border="0" /><br />Lastly, some sourdough...my starter is threatening to explode from the preserving jar that contains it, think I will need to find some new homes to share it amongst. After much playing with different recipes and methods I think I have struck it. I added some kibbled wheat and mixed grains this time, looking forward to a piece toasted with honey for breakfast.</div><div><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnj9-Dd2vRToTqaoKEo1DVqLCzjcj-Fo3z0vVc-izrPywPLbqRAObjDe3bqFggkQkvjo2fIBHrPb3XyzcC-ooKKfzpjPeJFrCNO7CKBhzYC7qYXGbmoy2GmexBmFs5Q8ubwlS_VdgVpENU/s1600-h/sourdough.jpg"><img id="BLOGGER_PHOTO_ID_5258783754755828690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnj9-Dd2vRToTqaoKEo1DVqLCzjcj-Fo3z0vVc-izrPywPLbqRAObjDe3bqFggkQkvjo2fIBHrPb3XyzcC-ooKKfzpjPeJFrCNO7CKBhzYC7qYXGbmoy2GmexBmFs5Q8ubwlS_VdgVpENU/s400/sourdough.jpg" border="0" /></a></div></div></div></div></div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com3tag:blogger.com,1999:blog-4065678360084444951.post-69954412239618730332008-08-31T20:10:00.004+12:002008-08-31T20:30:23.357+12:00bits and pieces<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Ct6iuNsE-DCVyCK1fAkVt9sMh5INVLGKj99JwdW2MpS62xAEbE5YLeHdSdGYq0ve1u7KvkAAPwYYEzNd-8zZpq2IZzm3Xr0FVT_6meAWmJy2hNCgiMKtiEdN2fjcPWpobdGuVQ9adyBx/s1600-h/ebly+salad.jpg"><img id="BLOGGER_PHOTO_ID_5240592146955969138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Ct6iuNsE-DCVyCK1fAkVt9sMh5INVLGKj99JwdW2MpS62xAEbE5YLeHdSdGYq0ve1u7KvkAAPwYYEzNd-8zZpq2IZzm3Xr0FVT_6meAWmJy2hNCgiMKtiEdN2fjcPWpobdGuVQ9adyBx/s400/ebly+salad.jpg" border="0" /></a> The blog has been little quiet...here are a few things we have been eating lately. It has been 'eat from the freezer and pantry stockpile' recently, it is quite fun having to be inventive. Tonight, a warm salad with ebly wheat, pumpkin and cauliflower roasted in moroccan spices, with toasted walnuts and lots of chopped herbs and baby salad greens...tossed in a dressing made of sliced red onion and garlic sauteed with more spices, mixed with dates and lots of natural yoghurt. We ate this with panfried groper and lemony hummus.<br /><br />I have been making a bit of bread too...vegetable calzone last week for Sunday lunch. I use my favourite foccacia recipe for this, and filled it with a mixture of roasted pumpkin mixed with lots of silverbeet sauteed in garlicky oil, tomatoes that had been cooked down until thick and pulpy, and some crumbled feta.<br /><br /><span style="font-size:85%;color:#666666;"><strong>Foccacia</strong></span><br /><span style="font-size:85%;color:#666666;"></span><br /><span style="font-size:85%;color:#666666;">2 tsp dried yeast</span><br /><span style="font-size:85%;color:#666666;">50ml warm water</span><br /><span style="font-size:85%;color:#666666;">3 tbsp flour</span><br /><span style="font-size:85%;color:#666666;"></span><br /><span style="font-size:85%;color:#666666;">Mix the above 3 ingredients together and leave in a warm place to 'sponge', about ten minutes.</span><br /><span style="font-size:85%;color:#666666;"></span><br /><span style="font-size:85%;color:#666666;">300g flour</span><br /><span style="font-size:85%;color:#666666;">200ml warm water</span><br /><span style="font-size:85%;color:#666666;">1 tsp salt</span><br /><span style="font-size:85%;color:#666666;">1 tbsp rosemary, chopped</span><br /><span style="font-size:85%;color:#666666;">2 tbsp olive oil</span><br /><span style="font-size:85%;color:#666666;"></span><br /><span style="font-size:85%;color:#666666;">Place flour in a large bowl, add oil, salt, rosemary and the sponge mix from above. Knead until smooth, then leave in a warm place until doubled in size. Press dough onto a baking tray, dimpling the surface with fingers. Brush generously with olive oil so it pools in the dimples, and bake at 200c for about 15 minutes. </span><br /><br />This is a versatile dough that also make a good pizza or calzone base. When I made it yesterday I added linseed, kibbled wheat and poppy seeds to it for a grainy change.<br /><strong></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxaSDpu-WbR1GGf0Acnn602Jfzc3QtT0bdM_um3z7ANtq4R9Okg8sKiWsrHQCaKKD-7Pl96DlaCzaXAlkHAPebAIj6BJeF89wkoIWN2mbx7I7kcClquVVTcVp4xsV553mRVG0sYEr8fcx/s1600-h/calzone.jpg"><img id="BLOGGER_PHOTO_ID_5240592034548602194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxaSDpu-WbR1GGf0Acnn602Jfzc3QtT0bdM_um3z7ANtq4R9Okg8sKiWsrHQCaKKD-7Pl96DlaCzaXAlkHAPebAIj6BJeF89wkoIWN2mbx7I7kcClquVVTcVp4xsV553mRVG0sYEr8fcx/s400/calzone.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFe2QyRE7T9tJEb8Nmhsp7oiDuYh5Typcuj-83fPSkcJxBL2yt3qq22zZtsm90G8Rs580loRYtoCpxEOpsoXfps4mC0KwXBikt_9uwL3mlwggxSYPFzk66F0i3eonS-51fPA2c8_c2mN_l/s1600-h/calzone+close.jpg"><img id="BLOGGER_PHOTO_ID_5240591933413150434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFe2QyRE7T9tJEb8Nmhsp7oiDuYh5Typcuj-83fPSkcJxBL2yt3qq22zZtsm90G8Rs580loRYtoCpxEOpsoXfps4mC0KwXBikt_9uwL3mlwggxSYPFzk66F0i3eonS-51fPA2c8_c2mN_l/s400/calzone+close.jpg" border="0" /></a><br /><div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com6tag:blogger.com,1999:blog-4065678360084444951.post-18072483652496036512008-08-19T19:47:00.005+12:002008-08-19T20:03:33.023+12:00energy cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSWjgz664o-SRNPOkt7QmPNMQQh6UCWp2lVfcVw6FeBrb7n9dbkoYsQS2vpbZmQibaVziyluxOeAaL2J3eTlgPVRlOfXbQjvcnnBYwbrjxk2kXZ-RgZ39hT0uYiUf0rNJuAN0MRyh5IUQ/s1600-h/one.jpg"><img id="BLOGGER_PHOTO_ID_5236134042510559298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSWjgz664o-SRNPOkt7QmPNMQQh6UCWp2lVfcVw6FeBrb7n9dbkoYsQS2vpbZmQibaVziyluxOeAaL2J3eTlgPVRlOfXbQjvcnnBYwbrjxk2kXZ-RgZ39hT0uYiUf0rNJuAN0MRyh5IUQ/s400/one.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVzTjOppSsKG_2x-l4lFKza49zCGhIFwaOVkUQxRO17qA7HUR29JV8rOezb6dKGymLgjqY0LOIdv3YL6mIc3XJ5suF8vIxNu_nyOe-cKekRNpQ_xXhBV0Rp7KVGJp3eUDxB7H8Aj5TAY0/s1600-h/cose+up.jpg"><img id="BLOGGER_PHOTO_ID_5236133916633827746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVzTjOppSsKG_2x-l4lFKza49zCGhIFwaOVkUQxRO17qA7HUR29JV8rOezb6dKGymLgjqY0LOIdv3YL6mIc3XJ5suF8vIxNu_nyOe-cKekRNpQ_xXhBV0Rp7KVGJp3eUDxB7H8Aj5TAY0/s400/cose+up.jpg" border="0" /></a> Cookies this week for <a href="http://http://tuesdayswithdorie.wordpress.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">TWD</span></a>...granola grabbers picked by Michelle of Bad Girl Baking. These are the sort of cookies (we try to justify to ourselves) that lean towards the healthy side of the treat spectrum <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">because</span> they contain a virtuous ingredient such as wheatgerm. Not so healthy I'm afraid but very yummy...and packed full of energy and at least a little fibre. Using granola instead of raw oats mean they are extra crunchy and have a fantastic texture. I used some homemade honey toasted muesli that had a mix of rolled oats, pumpkin, sunflower and sesame seeds. The cookies were quite sweet, next time I would cut the sugar down slightly. Couldn't bring myself to use raisins so chunks of dark chocolate instead, although in hindsight the raisins may have been pretty good...<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYacMcXxVezBftjHHYv0Np4onQasCe2pDcq5IY-FfXg2KZ_CsHIpEMao6gIVESc_LHWA3xIUS8k4g1u92hfqY25Mx8vlG5cBCoVUcS8LMwxPNGQGDCVT0S_GHG3NvGQik9bloLod6ZF_t/s1600-h/g+grabbers+2.jpg"><img id="BLOGGER_PHOTO_ID_5236133835102374818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYacMcXxVezBftjHHYv0Np4onQasCe2pDcq5IY-FfXg2KZ_CsHIpEMao6gIVESc_LHWA3xIUS8k4g1u92hfqY25Mx8vlG5cBCoVUcS8LMwxPNGQGDCVT0S_GHG3NvGQik9bloLod6ZF_t/s400/g+grabbers+2.jpg" border="0" /></a> </div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com15tag:blogger.com,1999:blog-4065678360084444951.post-12976581450229722742008-08-18T20:17:00.004+12:002008-08-18T20:25:02.586+12:00a wholesome dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPe_A9JA5USxVICg2R9Cx-mLns2cZbu-NAHfg1OyeZ-3akPfHksJVcaFfW80P17ZbUyRMvJVMM0FVIwhRNGdq0btPTnfVqfrjhkB4nQCTqEFDkuhtXMIgH2bRlKQDmZpyvvkZEIAtt6pAV/s1600-h/fish+dinner.jpg"><img id="BLOGGER_PHOTO_ID_5235769548805203170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPe_A9JA5USxVICg2R9Cx-mLns2cZbu-NAHfg1OyeZ-3akPfHksJVcaFfW80P17ZbUyRMvJVMM0FVIwhRNGdq0btPTnfVqfrjhkB4nQCTqEFDkuhtXMIgH2bRlKQDmZpyvvkZEIAtt6pAV/s400/fish+dinner.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYfJ2BKZhUSnKszzTMblvF1WGPVs8rs_J8Zu0nHNSBZ3w5hFvUTFBOw2BOkO6KgbUGSVtg-LULM43ABV4WV1UZ81EkhoyKwYd7uYitMEMj7B0RO_-EdL8zURGjvSSxCN8qPRKQtFXRn7K/s1600-h/couscous+salad.jpg"><img id="BLOGGER_PHOTO_ID_5235769393612719234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYfJ2BKZhUSnKszzTMblvF1WGPVs8rs_J8Zu0nHNSBZ3w5hFvUTFBOw2BOkO6KgbUGSVtg-LULM43ABV4WV1UZ81EkhoyKwYd7uYitMEMj7B0RO_-EdL8zURGjvSSxCN8qPRKQtFXRn7K/s400/couscous+salad.jpg" border="0" /></a> Dinner in a hurry...panfried turbot (my new favourite fish!) on a 'superfood' salad of wholemeal couscous with grated beetroot and carrot, shredded red cabbage, steamed broccoli, crumbled feta and hazelnuts. Our fish was topped with lots and lots of sloppy homemade hummus...a bag of cooked chickpeas from the freezer, some tahini, lemon juice, natural yoghurt, garlic, olive oil and warm water blended until drizzle-able. Divine, I love dinners like this. Leftover salad and hummus for lunch tomorrow.<br /><br /><div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com0tag:blogger.com,1999:blog-4065678360084444951.post-60238952793650440232008-08-13T21:21:00.006+12:002008-08-13T21:58:55.277+12:00blueberry ice cream<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ai9NN37aJgUDgnUXxPzqOlzaamWMMRWw3qghrQw94AgSmJ6K8n2MoSACXHGeK0cLWHUnTSPacz_0XIkaeScBzBdX3M06O3mU4YWh4OK2p3_4_y8EM2gLpyM91HV2WhG-fRBwJwggqQpy/s1600-h/in+ramekin.jpg"><img id="BLOGGER_PHOTO_ID_5233932054183167986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ai9NN37aJgUDgnUXxPzqOlzaamWMMRWw3qghrQw94AgSmJ6K8n2MoSACXHGeK0cLWHUnTSPacz_0XIkaeScBzBdX3M06O3mU4YWh4OK2p3_4_y8EM2gLpyM91HV2WhG-fRBwJwggqQpy/s400/in+ramekin.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yWpX48QUHr9-r-Y-AQqt1VsJ4J8ZxWth41gKfBWrziQQUeqEcoqSGIDEsyDzLYifSub8M2RWXYqkpf8Oz8EH4EXWIuLU6f89cEwJA2jk4kbESq7XT7ndY0iDWz8FkKnyhGjItqCibZds/s1600-h/scoop.jpg"></a>A belated <span class="blsp-spelling-error" id="SPELLING_ERROR_0">TWD</span> posting this week....it has been an eventful week. This week was Blueberry sour cream ice cream chosen by Dolores at <a href="http://chonicles%20in%20culinary%20curiosity/"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Chronicles</span> in Culinary Curiosity</a>. The ice cream maker was put back into action. I lazily skimmed the recipe and misread it, throwing all the ingredients (blueberries, sugar, sour cream, cream and lemon zest) in the saucepan together. No worries though, this didn't seem to matter, as the mixture blended up and churned nicely to make a lovely creamy ice cream. This must be the easiest recipe in Dories book! The sour cream gave it a beautiful creaminess that non-custard based ice creams sometimes lack, tending sometimes to be a little grainy. Perfect spooned straight from the churn to top our hot apple and almond crumble for pudding tonight on this cold wet night.<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVgG6Vm5Z-WfLteEIEUZfykXtMMosHVtHs2nSeCpr7BT7vG1P_x9iQOZEEahqcd9JSgPFFxkD6L5E12YCn1UNz4gn8EHPgWF5ttaWn4Nq-OamWqHLqlqiuCu0kj5AjuHPPlMGf4-hcIoY/s1600-h/scoop.jpg"><img id="BLOGGER_PHOTO_ID_5233931520737506946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVgG6Vm5Z-WfLteEIEUZfykXtMMosHVtHs2nSeCpr7BT7vG1P_x9iQOZEEahqcd9JSgPFFxkD6L5E12YCn1UNz4gn8EHPgWF5ttaWn4Nq-OamWqHLqlqiuCu0kj5AjuHPPlMGf4-hcIoY/s400/scoop.jpg" border="0" /></a><br /><br /><br /><div></div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com9tag:blogger.com,1999:blog-4065678360084444951.post-47418904741319220952008-08-05T19:22:00.004+12:002008-08-05T19:32:28.486+12:00a banana loaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiJMJGuGTWMsRjChZ1wsJBCXk-ftOCle5f6TgdTHsyNW3076Y1_duDus5Gwqin7cniao3XXZQTq4UyfDQctjRuAryzGwMwXw2F1HZ7R51JTnlSZUKgGUFs4d1_p0lM7O8s7-t6hoTca06/s1600-h/banana+choc+loaf.jpg"><img id="BLOGGER_PHOTO_ID_5230930862414201362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiJMJGuGTWMsRjChZ1wsJBCXk-ftOCle5f6TgdTHsyNW3076Y1_duDus5Gwqin7cniao3XXZQTq4UyfDQctjRuAryzGwMwXw2F1HZ7R51JTnlSZUKgGUFs4d1_p0lM7O8s7-t6hoTca06/s400/banana+choc+loaf.jpg" border="0" /></a>Another week, another <a href="http://tuesdayswithdorie.wordpress.com/">TWD </a>recipe...this time for Black and White banana loaf chosen by Ashlee of <a href="http://www.ashleescooking.blogspot.com/">A Year In The Kitchen</a> . I followed the recipe for this almost to the t (couldn't resist adding a handful of chopped dark chocolate to the chocolate half of the batter!) I thought this loaf was....okay. The texture of my loaf was rather dense and it had quite a thick crust on it. Maybe my bananas weren't quite ripe enough. The marbling didn't turn out quite like Dorie's picture either...in the meantime the loaf has been relegated to the freezer. I have bigger things planned for it in the form of a chocolate and banana pudding...cubed banana loaf soaked in chocolate custard and packed into ramekins with a filling of chocolate ganache tucked inside. Watch this space.<br /><div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com13tag:blogger.com,1999:blog-4065678360084444951.post-42116312711546642492008-07-28T21:03:00.005+12:002008-07-29T21:44:50.227+12:00pear, almond and vanilla 'galette'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87swkPw4yfWwJXQpU3t4vB7qju67S2WMrx5-A_NbdhqBJYCfLZXhcnCzI5HfNlvNkwvhT3baYSyj5EcdfwLaIIL5H4Ek8balw12nDQrpnBlzHswqmzR8dE_uiMlUlvGAWOAniP2s0PpMU/s1600-h/par+tart+close+up.jpg"><img id="BLOGGER_PHOTO_ID_5227988304970081986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87swkPw4yfWwJXQpU3t4vB7qju67S2WMrx5-A_NbdhqBJYCfLZXhcnCzI5HfNlvNkwvhT3baYSyj5EcdfwLaIIL5H4Ek8balw12nDQrpnBlzHswqmzR8dE_uiMlUlvGAWOAniP2s0PpMU/s400/par+tart+close+up.jpg" border="0" /></a> This weeks <a href="http://http://tuesdayswithdorie.wordpress.com/page/2/">TWD </a>recipe for a summer fruit galette was chosen by Michelle at <a href="http://http://www.michelleincoloradosprings.blogspot.com/">Michelle in Colorado Springs</a>.<br /><br />I approached the recipe in somewhat topsy turvy manner... not being summer here in NZ we had 2 ripe pears in the fruit bowl this week, and pears and custard are so good together. Pears, custard and almonds are also good together, so I added a bit of a frangipane theme to things. To stretch my two pears a little further instead of making a galette I made a small tart shell which I blind baked.<br /><br />Going the tart route I switched the cracker crumbs for (quite a few) toasted ground almonds and my custard became almost like a frangipane mixture. The pear and vanilla jam went on the top instead to glaze the sliced almonds.<br /><br />I had been looking forward to trying Dorie's recipe for good for everything pie dough, so was annoyed at myself for undercooking the base of this - the sides however lived up to expectation and were lovely and crisp. This was delicious. Next time I will try making it as a galette pairing the custard with its other good friend - rhubarb.becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com14tag:blogger.com,1999:blog-4065678360084444951.post-19615923811783769062008-07-28T20:45:00.003+12:002008-07-28T21:01:27.270+12:00cute carrots, chicken, cider<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecynp7QRMBxmUQnhyphenhyphen_ZlWEueptKVko__VMjZbxgoviBuMnEQxavkXDkxA8iWLnbCbyJWy4xI9yD0UIFqCw2lBSrpSrnSRQcUoWAMLFrc14iB5fhEn8DP6Gf0rtVLjmw16blsQYgi0I6Ov/s1600-h/carrots.jpg"><img id="BLOGGER_PHOTO_ID_5227984166215386434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecynp7QRMBxmUQnhyphenhyphen_ZlWEueptKVko__VMjZbxgoviBuMnEQxavkXDkxA8iWLnbCbyJWy4xI9yD0UIFqCw2lBSrpSrnSRQcUoWAMLFrc14iB5fhEn8DP6Gf0rtVLjmw16blsQYgi0I6Ov/s400/carrots.jpg" border="0" /></a> I have not been very disciplined with thinning out my carrot patch. The idea of of pulling half of them out felt a bit wasteful, albeit in order to give the others room to grow. I finally tackled it last weekend, the result being a nice wee bunch of baby carrots for the pot. They are so cute it seemed a bit of a shame to eat them. Some were so cute ie.tiny that we actually couldn't eat them.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCNe7SJHpXQw2Et_Zd-3lBtR9VJ3DnJsNvz-PQuMZxIaCEIKjafxWv-r8UgeLcHgr1wftkFYmLfBCXgSe41JNna5Q-AU0W2rTLskS_YMabjo_mmGpFWVldL_14AxtPn_6QC0WjSNjdDyp/s1600-h/cooked+carrots.jpg"><img id="BLOGGER_PHOTO_ID_5227984070592797314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCNe7SJHpXQw2Et_Zd-3lBtR9VJ3DnJsNvz-PQuMZxIaCEIKjafxWv-r8UgeLcHgr1wftkFYmLfBCXgSe41JNna5Q-AU0W2rTLskS_YMabjo_mmGpFWVldL_14AxtPn_6QC0WjSNjdDyp/s400/cooked+carrots.jpg" border="0" /></a><br />The little carrots were added to our Sunday night dinner...chicken braised in cider with bacon and apples. Based on a Judith Cullen recipe this was pretty good. We soaked up the braising juice with the leftover sourdough but I think it woud be vey good with very crunchy little roasted potatoes.</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4CydXkTzMmnghne5IaLR4CBFOF6XNkIKfLH40Bn60A3HT4pfmJ4D1A0eIhklqPwa7DtqVUkleBa44B4AR8q-Zerl14Zsx3s_2Q5VGhzVqy0EXe-EUWPLGaBziJcbnzLs5raoB9vQozJb/s1600-h/chicken+in+cider.jpg"><img id="BLOGGER_PHOTO_ID_5227983931398857922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4CydXkTzMmnghne5IaLR4CBFOF6XNkIKfLH40Bn60A3HT4pfmJ4D1A0eIhklqPwa7DtqVUkleBa44B4AR8q-Zerl14Zsx3s_2Q5VGhzVqy0EXe-EUWPLGaBziJcbnzLs5raoB9vQozJb/s400/chicken+in+cider.jpg" border="0" /></a><span style="font-size:85%;"><br /><strong>c<span style="color:#333333;">hicken braised in cider with spring vegetables - for 2</span></strong></span></div><div><span style="font-size:85%;color:#333333;"></span> </div><div><span style="font-size:85%;color:#333333;">4 chicken thighs, halved (boneless)</span></div><div><span style="font-size:85%;color:#333333;">4 baby onions or shallots, halved with root intact</span></div><div><span style="font-size:85%;color:#333333;">1 clove garlic, crushed</span></div><div><span style="font-size:85%;color:#333333;">1 c cider</span></div><div><span style="font-size:85%;color:#333333;">1 c chicken stock</span></div><div><span style="font-size:85%;color:#333333;">1 bay leaf<br />2 rashers bacon</span></div><div><span style="font-size:85%;color:#333333;">1 apple, peeled and wedged</span></div><div><span style="font-size:85%;color:#333333;">1 c baby peas</span></div><div><span style="font-size:85%;color:#333333;">1 handful baby carrots, blanched</span></div><div><span style="font-size:85%;color:#333333;"></span> </div><div><span style="color:#333333;"><span style="font-size:85%;">Brown the seasoned chicken in a pan with some oil, then remove. Add the onions and garlic and cook to soften, allowing the onions to caramelise a little. I poured bit of cider over them each time they looked like they may burn and let it reduce down. Add the bacon and apples to the pan and continue cooking to caramelise the apples. Add the rest of the cider and the stock along with the bay leaf. Cover and simmer gently for twenty minutes. Add the peas and carrots and simmer another ten minutes until tender and they will have soaked up the flavoursome braising liquid.</span><br /></span></div><div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com1tag:blogger.com,1999:blog-4065678360084444951.post-71590091981345071012008-07-28T20:24:00.003+12:002008-07-28T20:45:21.971+12:00West Coast Sourdough<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JWx3K5GJ-Hi96epT6VKjvTycdiFypQwqhmV34MViZQhyDjfXJZeGlL_eNAIANldYVSU5rc2AStePUwk4rCD373PqONFqkkTNhAIyqLD6nMys20AMFGcyA0t5tXoDMq-JF-1UQBNWVnaZ/s1600-h/sourdough.jpg"><img id="BLOGGER_PHOTO_ID_5227978250350611890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JWx3K5GJ-Hi96epT6VKjvTycdiFypQwqhmV34MViZQhyDjfXJZeGlL_eNAIANldYVSU5rc2AStePUwk4rCD373PqONFqkkTNhAIyqLD6nMys20AMFGcyA0t5tXoDMq-JF-1UQBNWVnaZ/s400/sourdough.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI07ZH4RUt-yRxpz3-K7Yn-DoAKRGElYlhRXjfliH5gOtSbclSOcFa3YFhbJNYHL5hyphenhyphenr4AJ_n9vNU_Vjj5vFN-mV_Mi5RQxnzEUZ9r3B_sH6eHYGlVb0xsDVg2oaDAr19WK4wfClVFpBU4/s1600-h/sourdough+slice.jpg"><img id="BLOGGER_PHOTO_ID_5227978147886804962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI07ZH4RUt-yRxpz3-K7Yn-DoAKRGElYlhRXjfliH5gOtSbclSOcFa3YFhbJNYHL5hyphenhyphenr4AJ_n9vNU_Vjj5vFN-mV_Mi5RQxnzEUZ9r3B_sH6eHYGlVb0xsDVg2oaDAr19WK4wfClVFpBU4/s400/sourdough+slice.jpg" border="0" /></a><br />Here is my weekend attempt at making sourdough bread. Created from a 'mature' West Coast bug this bread was delicious, despite my misgivings when the dough stuck to the teatowel when I tried to remove it from the proving bowl, deflating considerably....the long proving time added to the flavour I think. I used a blend of stoneground organic white, wholemeal and rye flours which gave it a lovely nutty flavour. I am going to try and make this once a week and next time will try adding a few grains to it.</div><div></div><div>It is a bit of a labour of love but the flavour and texture is well worth it!</div><div></div><div></div><div></div><div><span style="font-size:85%;color:#333333;"><strong>sourdough</strong></span></div><div><span style="font-size:85%;color:#333333;"></span></div><div><span style="font-size:85%;color:#333333;">600g strong flour</span></div><div><span style="font-size:85%;color:#333333;">50g stoneground wholemeal flour</span></div><div><span style="font-size:85%;color:#333333;">50g rye flour</span></div><div><span style="font-size:85%;color:#333333;">260g starter (beg, brorrow or steal this bit...)</span></div><div><span style="font-size:85%;color:#333333;">1 tsp honey</span></div><div><span style="font-size:85%;color:#333333;">2 1/2 tsp salt</span></div><div><span style="font-size:85%;color:#333333;">500ml cold water</span></div><div><span style="font-size:85%;color:#333333;">pinch dried yeast </span></div><div><span style="font-size:85%;color:#333333;"></span></div><div><span style="color:#333333;"><span style="font-size:85%;">Combine all together in a large bowl, it will be quite wet. Knead (hand or mixer) until it forms an elastic dough, do not add extra flour unless absolutely necessary. Place the dough in an oiled bowl (well oiled as will stick!) and leave a few hours to double in size. Fold it back on itself a few times then cover an leave another hour. Gently tip onto a floured bench and cover, leave 20 minutes, shape into 2 tight rounds. Place each of these into a proving basket (I use a teatowel liberally covered with flour which I centre the dough on, then place this into a stainless steel bowl, wrapping the edges of the teatowel over the top of it - you must use a LOT of flour!) Leave another hour then place in the fridge to prove slowly overnight. </span></span></div><div><span style="color:#333333;"><span style="font-size:85%;"></span></span></div><div><span style="color:#333333;"><span style="font-size:85%;">The next morning bring out and leave at room temperature for a couple of hours before baking on a preheated pizza stone in a 250c oven for fifteen minutes then turn it down to 220c for another ten minutes or until well cooked and hollow sounding when tapped. A roasting tray of water in the base of the oven helps a thick chewy crust form.</span><br /></div></span><div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com1tag:blogger.com,1999:blog-4065678360084444951.post-25207791582113536072008-07-22T20:44:00.004+12:002008-07-22T21:05:40.394+12:00pear, date and ginger cobbler<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFurbZKHzSRGf70qfKNUlcsnBOUFDZg6Nv_2y6iVqFkdEqpk40eR1MyFnQWWna0pppBAJy0hE9xyamaugWW4i4-S_Tb6tlqLPlXDKrkogp7evV_BKjOig-i3hUNfFujGhhTFmnpB_64K12/s1600-h/cobbler+half.jpg"><img id="BLOGGER_PHOTO_ID_5225760242044642434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFurbZKHzSRGf70qfKNUlcsnBOUFDZg6Nv_2y6iVqFkdEqpk40eR1MyFnQWWna0pppBAJy0hE9xyamaugWW4i4-S_Tb6tlqLPlXDKrkogp7evV_BKjOig-i3hUNfFujGhhTFmnpB_64K12/s320/cobbler+half.jpg" border="0" /></a><br /><div><a href="http://http://tuesdayswithdorie.wordpress.com/">TWD</a> this week = Cherry and rhubarb cobbler, chosen by Amanda from <a href="http://http://likesprinkles.wordpress.com/">Like sprinkles on a cupcake</a>. Owning neither cherries nor rhubarb at this point in time I substituted pears with a handful of dates for good measure, seeing as they go so perfectly with ginger. Not being a cobbler lover I was surprised to quite enjoy this.</div><div><br /></div><div>After the last cobbler attempt was so bland I decided to add a topping of brown sugar, cinnamon and ginger to the top of the cobbler so it had a nice crunchy sugary crust, and upped the ginger in the dough. This called for a generous pour of yoghurt, hence the pool of it in the pic below...</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUmT6braEjEt31f20Q_h9pU7keKH3wXNhdztCvFvUh1d9xhoUcoroC6HwvSzRdGlfCrF_wc9Bz8uIyNNNv_VBWQMZVPyxuja5d35qZWNXAfF1L17dI11WnGDJRp96T22UaQTwM0EUirVF/s1600-h/plated.jpg"><img id="BLOGGER_PHOTO_ID_5225757558777795314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUmT6braEjEt31f20Q_h9pU7keKH3wXNhdztCvFvUh1d9xhoUcoroC6HwvSzRdGlfCrF_wc9Bz8uIyNNNv_VBWQMZVPyxuja5d35qZWNXAfF1L17dI11WnGDJRp96T22UaQTwM0EUirVF/s320/plated.jpg" border="0" /></a></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com10tag:blogger.com,1999:blog-4065678360084444951.post-20018650735920612052008-07-17T19:40:00.002+12:002008-07-17T19:53:13.593+12:00classic culinary literature<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCMT515zeC_AGNhQyPfPhLsNNn41iR4cjo7K_Ffs3BN989XG-k6mGZJOoP3KPbVg-1lwSGN5qZInNnz-bPw0dYcfp_U4t8gJJrYNmMFHLGW1GN1ykuAwWofx6TykFvsi6oZFC7-MlTzTz/s1600-h/alison+holst+book+front.jpg"><img id="BLOGGER_PHOTO_ID_5223886692491427682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCMT515zeC_AGNhQyPfPhLsNNn41iR4cjo7K_Ffs3BN989XG-k6mGZJOoP3KPbVg-1lwSGN5qZInNnz-bPw0dYcfp_U4t8gJJrYNmMFHLGW1GN1ykuAwWofx6TykFvsi6oZFC7-MlTzTz/s400/alison+holst+book+front.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpPSY0fcny7JFVfrdwCjoXpwrLus-KEd8BGTLLo9vaLPG9zOC7c7SprkkyJ7GMG-avlJs94Cp2WfGPuSrsKoZsSsAEKLjmOJ3fEx57i0xPCBH9Z9ApXpG3hwgQzvSHSOEjf-6xSwY2FYp/s1600-h/alison+holst+book+back.jpg"><img id="BLOGGER_PHOTO_ID_5223886550739815890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpPSY0fcny7JFVfrdwCjoXpwrLus-KEd8BGTLLo9vaLPG9zOC7c7SprkkyJ7GMG-avlJs94Cp2WfGPuSrsKoZsSsAEKLjmOJ3fEx57i0xPCBH9Z9ApXpG3hwgQzvSHSOEjf-6xSwY2FYp/s400/alison+holst+book+back.jpg" border="0" /></a>My lucky find in a charity book sale today, an Alison Holst treasure circa 1967 for the bargain price of $2. Love it. </div><div> </div><div>My vintage cookbook collection is growing slowly but surely...</div><div> </div><div> </div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com1tag:blogger.com,1999:blog-4065678360084444951.post-13042835754414212992008-07-15T19:00:00.004+12:002008-07-15T19:39:45.156+12:00a teacup of heaven<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01s6Eo6wOFxGSMTP3jiJRGYJhobKExl8HwiZGiGQKoftH1gN4C3441NEWfBZRaWjPbJgC71nb97YhEk00jYipZNR9LaApehn9awfUoPv9qoljwirD6aHZPVHntkIHI7V0-FskrRXxTs_V/s1600-h/chocolate+puding+top.jpg"><img id="BLOGGER_PHOTO_ID_5223132642341306818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01s6Eo6wOFxGSMTP3jiJRGYJhobKExl8HwiZGiGQKoftH1gN4C3441NEWfBZRaWjPbJgC71nb97YhEk00jYipZNR9LaApehn9awfUoPv9qoljwirD6aHZPVHntkIHI7V0-FskrRXxTs_V/s400/chocolate+puding+top.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAyoirUjgd_XJX96F56cmZ_a8-yrKXh1ySeZIqsJU45ax73bF-FgGoBG2-hl4x052AwlZgxLSaWazzCrKpXpuu22k6lWNChSZmCp3GUMTTZV-yuQCyXE02QYJM9Hw7UhzN3NMKB9fkbSQ/s1600-h/chocolate+puding+inside.jpg"><img id="BLOGGER_PHOTO_ID_5223132454258419938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAyoirUjgd_XJX96F56cmZ_a8-yrKXh1ySeZIqsJU45ax73bF-FgGoBG2-hl4x052AwlZgxLSaWazzCrKpXpuu22k6lWNChSZmCp3GUMTTZV-yuQCyXE02QYJM9Hw7UhzN3NMKB9fkbSQ/s400/chocolate+puding+inside.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXu_0QFf53FUuX-SBQWHJC9k68YQ6IXEQ9KSgtDqk5tHDS4xlTHpVV-m6J5Zxez2qI_qsvUEwlOmWHMF5ssQIF6DF7wv_zmiTnRsAoTzk6SPnFqqxmDzqn67dz5HCL09HtAMCf_kiFpHxO/s1600-h/chocolate+puding+end.jpg"><img id="BLOGGER_PHOTO_ID_5223132369495174850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXu_0QFf53FUuX-SBQWHJC9k68YQ6IXEQ9KSgtDqk5tHDS4xlTHpVV-m6J5Zxez2qI_qsvUEwlOmWHMF5ssQIF6DF7wv_zmiTnRsAoTzk6SPnFqqxmDzqn67dz5HCL09HtAMCf_kiFpHxO/s400/chocolate+puding+end.jpg" border="0" /></a><br />The <a href="http://http://tuesdayswithdorie.wordpress.com/">TWD</a> recipe this week is Chocolate Pudding, and was chosen by Melissa from <a href="http://www.itsmelissaskitchen.blogspot.com/">Its Melissas Kitchen</a> and I suggest you visit her blog immediately to obtain the recipe!! </div><div></div><div>This pudding is divine. The plain jane name comes nowhere near doing this pudding justice, and lacking a picture in the book this is one recipe I would never have been inspired to try without the prodding of <a href="http://http://tuesdayswithdorie.wordpress.com/">TWD</a>. It is like a dense chocolate mousse (I am not into 'fluffy' chocolate mousse) and has the perfect balance of chocolate/cream/sugar so that it is not cloying or overly rich. It has a superb smooth velvety texture and tastes like it should be a lot naughtier than it actually is.</div><div></div><div></div><div>I halved the recipe and still used a whole egg plus the extra yolk. No full fat milk so I figured a splash of cream and some skinny milk would suffice. Dark chocolate with 72% cocoa. I made two generous teacups of pudding, the first of which was devoured spoonful at a time while it was trying to set in the fridge. This is addictive! The second one had been left alone to chill for a couple of days and was even more delicious, the texture was much denser. I ate this one with a spoonful of sour cream which worked beautifully. </div><div></div><div></div><div>Love it and this one shall be reappearing on the menu again soon, just need to figure out a more enhancing name!<br /><br /></div><div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com23tag:blogger.com,1999:blog-4065678360084444951.post-40682557294302213902008-07-12T20:05:00.013+12:002008-07-12T20:53:33.335+12:00spud scones<img id="BLOGGER_PHOTO_ID_5222042022689242114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ud3O7Q3lhV1K0fDtZ0Nmq3wCAtrBIKLf0eobKeGKdT3VJRUlSHvUnOjTaDmbgny-3Uz9mA_R_tz6X85omBDmUhvoEMnVM1s_m-e8jW7XuvVBJnsPBoDaSgSencMiX-7SvWDWivABbCvy/s400/cheese+and+spud+scones+on+tray.jpg" border="0" /><br /><div><strong><span style="color:#333333;"></span></strong></div>To have with our soup this evening - the most divine cheese and potato scones! Adapted from the recipe at Jafa Cafe in Auckland, these are a must try.<br /><br />The scone dough is quite thin and more of a pastry/crust around the oozing filling, these scones would actually be equally good made calzone style and served in wedges. The filling could easily be adapted to suit what is lurking in the fridge needing to be used up.<br /><br />I think the texture of the potato makes a difference - a rough mash rather than a smooth puree gives the filling its light texture. My filling was quite wet so oozed out a bit from the scone which made them even more delicious, providing a soft and gooey contrast with the crisp crust...<br /><br /><strong><span style="color:#333333;">cheese and potato scones</span></strong><br /><br /><strong><span style="color:#333333;">filling</span></strong><br /><br /><span style="color:#333333;">300g potato, boiled, roughly mashed and cooled<br />1 spring onion, finely diced<br />1 handful rocket or baby spinach or chopped fresh herbs<br />1 handful grated Parmesan</span><br /><span style="color:#333333;">1 handful chopped ham</span><br /><span style="color:#333333;">1/2 c cheese, grated </span><br /><span style="color:#333333;">s&p to taste<br />2 tbsp milk </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Combine all ingredients. Add a little more milk if the spuds are dryish, you want the mixture to be a little wet (not sloppy though) so the filling has lovely creamy texture</span><br /><br /><span style="color:#333333;">1/2 c cheese (extra)</span><br /><br /><strong><span style="color:#333333;">scone dough</span></strong><br /><br /><span style="color:#333333;">200g flour</span><br /><span style="color:#333333;">75g butter</span><br /><span style="color:#333333;">1/2 tsp baking powder (correct, they are not meant to rise much!)</span><br /><span style="color:#333333;">1/4 tsp salt</span><br /><span style="color:#333333;">1/4 tsp caster sugar</span><br /><span style="color:#333333;">100ml milk</span><br /><br /><span style="color:#333333;">Rub butter into flour, add milk and gently combine to form a soft dough. Roll out into a large rectangle on a floured bench and cut in half. Beat 1 egg and add a little milk to make egg wash, brush one piece of the scone dough with this. Sprinkle 1/2 of the extra cheese over the same half of the dough. Spread over the filling mixture, then sprinkle with the last 1/2 of the cheese. Place the other piece of dough over the filling. </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Brush the top with egg wash and sprinkle with freshly ground pepper, can add extra cheese on top too if you like. Cut into 6 large squares and bake at 200c for 15 minutes, eat while warm!</span>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com2tag:blogger.com,1999:blog-4065678360084444951.post-35054579628591490572008-07-09T21:12:00.004+12:002008-07-09T21:23:55.949+12:00a warm winter salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6ySiunqT2AGER5N0LPs9rmh5RH8WiW_139wHp4f_5Pa7GtimZRgvHEq_MZJ-4Lv-YbPBwWvPy-OaMDHx6gr4Yrxci6fLIBFQkI0-dXcbMrpbzuN6ObYkZPHH0s5pp91hYYA1n6tZ1Ty-/s1600-h/chicken+salad.jpg"><img id="BLOGGER_PHOTO_ID_5220939990290100722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6ySiunqT2AGER5N0LPs9rmh5RH8WiW_139wHp4f_5Pa7GtimZRgvHEq_MZJ-4Lv-YbPBwWvPy-OaMDHx6gr4Yrxci6fLIBFQkI0-dXcbMrpbzuN6ObYkZPHH0s5pp91hYYA1n6tZ1Ty-/s400/chicken+salad.jpg" border="0" /></a><br />I pulled out a recipe a few weeks ago from the Sunday paper for a nice looking chicken salad...chicken that has been marinated and roasted in apple syrup and wholegrain mustard tossed with sliced crisp red apple, toasted walnuts, crumbled aged cheddar and rocket leaves with an apple vinaigrette. This salad was a very easy and tasty dinner. It made a nice change from the heavier wintery comfort food-style dinners that are so appealing when the weather first starts to cool but the novelty of which tends to wear thin after a while!<br /><br /><div><span style="font-size:85%;color:#333333;"><strong>Warm chicken salad with apple, walnuts and cheddar (for 2)</strong></span></div><div> </div><div><strong><span style="font-size:85%;color:#333333;"></span></strong></div><div><span style="font-size:85%;color:#333333;"><strong></strong></span></div><div><span style="font-size:85%;color:#333333;">4 chicken thighs</span></div><div><span style="font-size:85%;color:#333333;">2 tbsp apple syrup</span></div><div><span style="font-size:85%;color:#333333;">2 tbsp grainy mustard</span></div><div></div><div><span style="font-size:85%;color:#333333;"></span></div><div><span style="font-size:85%;color:#333333;">Marinade chicken in syrup and mustard overnight. Roast chicken at 180c for 20 minutes or until cooked.</span></div><div><span style="font-size:85%;color:#333333;">While still warm gently tear into pieces and toss with handfuls of rocket, a sliced apple (make sure it is nice and crisp!) toasted walnuts and pumpkin seeds, and scatter with some crumbly aged cheddar. Make a vinaigrette with 1 tbsp each of apple syrup, cider vinegar and rice bran oil and gently toss through the salad ingredients.</span></div><div><span style="color:#333333;"></span></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com0tag:blogger.com,1999:blog-4065678360084444951.post-87332845596053722242008-07-09T20:54:00.009+12:002008-07-10T18:40:01.205+12:00blueberry pie raincheckYou may have noticed that Dorie hasn't featured yet this week with <a href="http://http://tuesdayswithdorie.wordpress.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">TWD</span></a>....the recipe being for a lovely looking Blueberry Pie. Last week I seemed to have on hand all of the components (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">ie</span>. an excess of ripe bananas, toffee sauce) for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">banoffee</span> pie ...and with a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">banoffee</span> pie fiend in the house it seemed appropriate. I will definitely try the blueberry pie next time I have some berries to hand. You can check out how the blueberry pies turned out <a href="http://http://tuesdayswithdorie.wordpress.com/">here</a>, it looks like a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">goodie</span>. In the meantime here was our <span class="blsp-spelling-error" id="SPELLING_ERROR_5">banoffee</span> substitute. The topping is half cream, half sour cream and the bottom is a cookie crumb meringue cake with dark chocolate and toasted almonds.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmESzx-3N2erbTsKrfEe9COpwOO41eDOfNaLRYXEDBWbBRv8pWAPf30BE5UNxlC7wGdGRS_YHgAZsLarIXv5zZaIlE4L_BoY6CzqoeU6E5AHwHhTuLdOm5UMPz76HXXJC0pw-UT0Do_zv1/s1600-h/banana+caramels.jpg"><img id="BLOGGER_PHOTO_ID_5220935425087838002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmESzx-3N2erbTsKrfEe9COpwOO41eDOfNaLRYXEDBWbBRv8pWAPf30BE5UNxlC7wGdGRS_YHgAZsLarIXv5zZaIlE4L_BoY6CzqoeU6E5AHwHhTuLdOm5UMPz76HXXJC0pw-UT0Do_zv1/s320/banana+caramels.jpg" border="0" /></a><br /><div><span style="font-size:85%;color:#333333;"><strong>Meringue cake with dark chocolate and almonds</strong></span></div><div><span style="font-size:85%;color:#333333;"></span> </div><div><span style="font-size:85%;color:#333333;">4 egg whites</span></div><div><span style="font-size:85%;color:#333333;">225g caster sugar</span></div><div><span style="font-size:85%;color:#333333;">250g sliced almonds, toasted and roughly crushed/processed</span></div><div><span style="font-size:85%;color:#333333;">250g plain sweet cookie crumbs, crushed</span></div><div><span style="font-size:85%;color:#333333;">100g dark chocolate, melted</span></div><div><span style="font-size:85%;color:#333333;"></span> </div><div><span style="font-size:85%;color:#333333;">Beat egg whites until stiff, gradually incorporate sugar as you would making meringue. Beat until the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">mixture</span> is glossy. Gently fold in the crushed cookie crumbs and almonds. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Pour</span> in the melted <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">chocolate</span> and gently swirl into the mixture. Pour into a cake tin lined with baking paper. Bake at 170c for 30 minutes or so. This is also lovely topped with softly whipped cream and seasonal fruit and served in wedges like a pavlova.</span></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com4tag:blogger.com,1999:blog-4065678360084444951.post-14831438766570436272008-07-09T20:23:00.004+12:002008-07-09T20:54:26.001+12:00tea for two<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMddz8IvFMlzx_zI4xsZ1pu7C8vVWFtTlEj7mM5ytJsKwAJ5Pb45bwhvVhTNQ50lj8JjVftPzPs1Aq2MjosccnUBdSAOmmlaOQs9yGVMeE-3wqaboYyPv9vgdOCcAgMeAfSuN_j8h4ujhr/s1600-h/tea+for+two.jpg"><img id="BLOGGER_PHOTO_ID_5220932562365291170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMddz8IvFMlzx_zI4xsZ1pu7C8vVWFtTlEj7mM5ytJsKwAJ5Pb45bwhvVhTNQ50lj8JjVftPzPs1Aq2MjosccnUBdSAOmmlaOQs9yGVMeE-3wqaboYyPv9vgdOCcAgMeAfSuN_j8h4ujhr/s320/tea+for+two.jpg" border="0" /></a><br /><div>A while ago I discovered the<a href="http://www.blogger.com/www.trulyscrumptiousknittedfood.co.uk"> Truly Scrumptious Knitted Food</a> website, where they sell patterns for knitted food of all kinds, including tea cosies. Well worth a look just to see the extensive range of knitted food on offer! I chose the hot pink cupcake tea cosy pattern, which was duly emailed through to me and soon after dispatched with materials to a local granny knitting extraordinaire to undertake the task of creating. Last week amidst the wild weather Anna and I sat down to a cup of tea and a selection of pastries from the local bakery...special treats made only once a week.</div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com3tag:blogger.com,1999:blog-4065678360084444951.post-40829414529011246172008-07-01T20:08:00.010+12:002008-07-01T20:47:12.514+12:00cheese, apple, quince<img id="BLOGGER_PHOTO_ID_5217956088003282386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4qNugSIxDsMszPUQhym0oMxiFPGNyDSorWVSf057mEzQb3O7YzcuIbRC_M-MM1vuJZ1s_krvm3cIQXjmTPYNqUShO4CA-kRDtxRhsHih1uLubqf1_7StG3RjsYLl1gvVfWkK-xbGXBgJ/s400/cheese+scone+side.jpg" border="0" />I love trying out new scone recipes, so this weeks <a href="http://http://tuesdayswithdorie.wordpress.com/">TWD</a> recipe for Cheddar and Apple scones, chosen by Karina from <a href="http://http://theflouredapron.wordpress.com/">The Floured Apron </a>by was right up my alley.<br /><br />These are very, very good! Admittedly I struggled to taste the (chopped, dried) apple in them, and using vintage cheddar probably helped elevate these scones to further greatness. Texture wise these scones are extremely light and flaky with quite a 'short' crumb. The small amount of polenta in the dough added a subtle but distictive crispness to the crust.<br /><br />Next time I would perhaps try this recipe without the apple to see if it does in fact add a subtle something to the flavour. I think it was worth using a strong cheddar, it meant the scones had a good strong cheese flavour but without that slightly greasy texture that a larger quantity of cheese can contribute.<br /><br />They are definitely best devoured minutes after coming out of the oven, the leftover scone I reheated in the sandwich press the next day came nowhere near the freshly baked experience. I made a full batch and froze half, so will try baking from frozen next time I feel a cheese scone craving comes on...<br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5217960443698455218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJGO-DaVRHKTK83Iv_d-Ix8X73nNeLU1KG5HBeJbGm-JxlubzZAC0ezG6ZdNU5yDlZCS3GiXYJPTapPUycjxF3f57FsCf2NIwgLsHDRWKfrnUrIXZbYdqtFjrSR9fiiY5eR0FUqGii47r/s320/quince+jelly.jpg" border="0" /><br /><div>A spoonful of <a href="http://www.mouteregold.co.nz/">Moutere Gold</a> Quince Jelly took these to scone perfection.</div><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5217955615349034738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Oufpm3iRXyr4-LruFcUT86qWkqVzPhTkyt35gIuz5t64aw11aWu-pr325haTmDC_OU_zlupVrb-CnES6Vvjnxo_UPIbzBCo4Exy6FWnw22CBigYcC-AlRqzzUkfhVCMvGJznyJ8Y17SM/s400/cheese+scone+middle.jpg" border="0" /><br /><br /><div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com15tag:blogger.com,1999:blog-4065678360084444951.post-70593215398987155072008-06-29T20:14:00.006+12:002008-07-12T20:54:11.724+12:00hot crumpets<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzG-3m586YCax7toYz4GolhZGsb8ghKum8ZysinTTy3rTMDBCYyI_KSbnUhymqm11A42zbZ5yB3iM3pMmdqpWqJ_AeFyKTBvqbC9nD4wwKAH1e4YbZGXlnK4zvqCQSXrt_Q0MHVoOxMsP8/s1600-h/crumpet+inner.jpg"><img id="BLOGGER_PHOTO_ID_5217224533865969650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzG-3m586YCax7toYz4GolhZGsb8ghKum8ZysinTTy3rTMDBCYyI_KSbnUhymqm11A42zbZ5yB3iM3pMmdqpWqJ_AeFyKTBvqbC9nD4wwKAH1e4YbZGXlnK4zvqCQSXrt_Q0MHVoOxMsP8/s320/crumpet+inner.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFc1MR5qNgwNzDTBJWF26kzn1DnFlcdX4fY_Z0Cqt-1VBsJ5X22hy0MLBuAsCsonSwnI7uKmnDyhBrGLFbBvuLx7AvBzfjJ9Isb9ZuWU6iv93apKwRX4DChZf1IcDoC8D8NsOR-82nzHhc/s1600-h/crumpets+cooking.jpg"><img id="BLOGGER_PHOTO_ID_5217221074611958818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFc1MR5qNgwNzDTBJWF26kzn1DnFlcdX4fY_Z0Cqt-1VBsJ5X22hy0MLBuAsCsonSwnI7uKmnDyhBrGLFbBvuLx7AvBzfjJ9Isb9ZuWU6iv93apKwRX4DChZf1IcDoC8D8NsOR-82nzHhc/s320/crumpets+cooking.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMwYB-QoVE-gGf1SZ7kfZmDz0T_PMRX92BbYcWKwbpxugj_K-Bw-6C6wpMd3WIAOmzPxfcf49wDc6MEen2ZeUfTFYXwf-ps6vbtlKH1KXh_xuFrDbAe8zySbhkpNQ57hZqewRkFjAqdHJ/s1600-h/crumpets.jpg"><img id="BLOGGER_PHOTO_ID_5217220911692243618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMwYB-QoVE-gGf1SZ7kfZmDz0T_PMRX92BbYcWKwbpxugj_K-Bw-6C6wpMd3WIAOmzPxfcf49wDc6MEen2ZeUfTFYXwf-ps6vbtlKH1KXh_xuFrDbAe8zySbhkpNQ57hZqewRkFjAqdHJ/s320/crumpets.jpg" border="0" /></a> </div><br /><div>A craving for something hot and comforting last weekend resulted in a batch of crumpets being whipped up. I have always wanted to try making crumpets, and reading the latest issue of Homegrown from the <a href="http://www.nzgardener.co.nz/">NZ Gardener magazine </a>('Live off your land for less') they featured a recipe from <a href="http://www.beesonline.co.nz/">Bees Online</a>. I don't have egg rings so used a couple of small tins with the ends removed using a can opener, which worked <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pefectly</span> well, although they do need to be well greased to stop them batter from sticking. I ran a sharp knife around the edge before I turned them over to ease them out of the mould. These are delicious and perfect for afternoon tea when it is cold outside. These homemade crumpets are not as tunneled on top as 'bought ones' but they have a beautiful spongy texture.</div><div></div><div><span style="color:#333333;"></span></div><div><strong><span style="font-size:85%;color:#333333;">crumpets</span></strong></div><br /><div><span style="font-size:85%;color:#333333;">1 1/2c hot water</span></div><div><span style="font-size:85%;color:#333333;">1 c milk</span></div><div><span style="font-size:85%;color:#333333;">1 tbsp dried yeast</span></div><div><span style="font-size:85%;color:#333333;">1 tsp sugar</span></div><div><span style="font-size:85%;color:#333333;">2 1/2 c flour</span></div><div><span style="font-size:85%;color:#333333;">1 tsp salt</span></div><div><span style="font-size:85%;color:#333333;">1 egg</span></div><br /><div><span style="font-size:85%;color:#333333;">Mix hot water and milk in a bowl. Add yeast and sugar and stir to dissolve, leaving in warm place for about ten minutes. Combine the flour and salt and microwave on high in ten second bursts until warm (about 30 secs) Whisk four and egg into the yest mix to form a smooth batter. Cover bowl with a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">teatowel</span> and leave until doubled in size, about 3 minutes. Heat a fry pan, greasing generously, add greased egg rings (or tuna cans with the top and bottom taken off) and spoon batter into the moulds. Cook gently until bubbles form on the surface. After 3 minutes or so turn over to brown the other side. Serve hot with butter and honey.</span></div><div></div></div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com2tag:blogger.com,1999:blog-4065678360084444951.post-40508869908218823892008-06-24T20:47:00.005+12:002008-06-24T22:04:42.913+12:00cobbler vs crumble<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhHpgW4z7-KvTJifjqrvSAGAKvxI9ecmsMBLlaKfPH1TC8Is5EjHXoZl3dyPggcF4ZMpBdt7Q9FEyMY1-967LzZXZZd8FH8-b5CkJBkl4L93hWhE1sdxafvJ59DmfzOwW6QnYAuAtnqvx/s1600-h/cobbler.jpg"><img id="BLOGGER_PHOTO_ID_5215380346061145954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhHpgW4z7-KvTJifjqrvSAGAKvxI9ecmsMBLlaKfPH1TC8Is5EjHXoZl3dyPggcF4ZMpBdt7Q9FEyMY1-967LzZXZZd8FH8-b5CkJBkl4L93hWhE1sdxafvJ59DmfzOwW6QnYAuAtnqvx/s320/cobbler.jpg" border="0" /></a><br /><div><a href="http://tuesdayswithdorie.wordpress.com/">TWD </a>for this week was nice and easy (as much as I love the excuse to try the more elaborate recipes...quick and healthy-ish is good too!) as Beth of <a href="http://bethnnates-sweetlife.blogspot.com/">Our sweet life</a> chose Mixed Berry Cobbler.</div><br /><div>I have yet to fall in love with the cobbler. I love the idea of them - scones, jam and cream work so well and a cobbler is a bit like a pudding version of this. I guess I would just rather have my fruit topped with a crunchy crumble of oats and nuts, and cobblers can be a wee bit much on the doughy side for my liking.</div><div> </div><div></div><div></div><div>I have never made a cobbler by rolling out the dough the way Dorie suggests, this makes a nice finish a little more like a pie crust, which was interesting to try for a change. The 'cobbled' rustic look is probably more up my alley though. Mine didn't rise particularly well, I did chill the cobbler dough while I made dinner so it went into the oven cold, which Dorie says is okay but I think must inhibit a bit of rising action?!</div><div> </div><div></div><div></div><div>I added a teaspoon of cinnamon to Dorie's recipe and used granny smith apples and frozen boysenberries. It was a little tart, as the dough wasn't too sweet either. I probably should have added a little more sugar to my fruit, and cream or ice cream would have been a better friend to it than natural yoghurt which was what we had in the fridge last night.</div><div> </div><div></div><div></div><div>However for all my complaints the leftover cobbler after being warmed ever so slightly and tossed about with a slosh of yoghurt and a squirt of apple syrup proved to be an serviceable after work pre gym pep up!</div><div> </div><div>Postscript- I just read everyone elses pre-posting comments <a href="http://tuesdayswithdorie.wordpress.com/2008/06/18/pq-mixed-berry-cobbler/#comments">here </a>and am glad I don't seem to be the only one disappointed with the results here - maybe I do like cobbler but just haven't found the perfect recipe yet!!</div>becshttp://www.blogger.com/profile/16678029427029412392noreply@blogger.com14