Category Archives: Recipes

Apricot Nectar muffins and Coconut Cream muffins

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Apricot nectar muffins.

 

Ingredients:

 

  • 3 cups self-raising flour
  • 1 cup sugar
  • 3/4 cup apricot nectar
  • 3 eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • .1/3 cup diced dried apricots (a whole dried apricot can also be placed on top of muffin prior  to baking)

 

Preparation:

 

Beat SR flour and sugar mix with 3/4 cup apricot nectar, eggs, oil, and 2 teaspoons vanilla, until smooth. Stir in diced dried apricots  Spoon mix into greased muffin tin. Bake at 325°F or 200C for 20 minutes . Cool cake slightly and remove from pan.

 

Coconut cream muffins

 

Ingredients:

 

  • 185g margarine
  • 1 cup caster sugar
  • 1 cup desiccated coconut
  • ½ cup coconut cream
  • 2 teaspoons vanilla
  • 3 eggs, lightly beaten
  • 1 ½ cups self-raising flour
  • 1/3 cup cornflour

 

 

 

Preparation:

 

Preheat oven to moderate 180C or 350F. Grease muffin tin.

 

1. Beat margarine, sugar, coconut, coconut cream, vanilla and eggs until combined.

 

2. Add sifted flours and mix until smooth and creamy.

 

3. Spoon into muffin tin

 

4. Bake for 20 minutes.

 

 

1 tablespoon sugar and 2 tablespoons of coconut can be combined and sprinkled over the muffins prior to baking.



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relishing the home moments

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I have enjoyed a very domestic time.

Our black Russian tomato , one single plant in fact, gave us a bumper crop of tomatoes and so I made tomato relish.

From this …to this…

2 kilograms of tomatoes made 7 jars of relish. And it is so delicious. The recipe said to peel the tomatoes, but I found with the black Russian tomato being a heritage variety that its skin is very soft. It hasn’t been bred for transportation like tomatoes for the supermarket. So, I just cut the tomatoes up, skin and all, and when I was bottling the relish I didn’t see any skin residue at all. No one should have a long thin tomato skin caught in their throat.

Then I did a couple of hours gardening. I have gone to the nursery earlier and bought  trays of cuphea  in purple and white. I wanted some punch for a shady area.

I did a lot of pruning too. Things look a little bare right now, but by Christmas (which is only two months away now),  it should all be looking very happy and inviting.  As will I!

Tomato Relish

 1 kg ripe tomatoes

1/2kg onions

2 cups sugar

2 cups white vinegar

1 tbsp curry powder

1 tblsp cornflour

1 tblsp mustard powder

1 dessertspoon turmeric

1 teaspoon salt

  1. Slice onions into thin slices.
  2. Place onions in a large saucepan and pour vinegar over .
  3. Bring to the boil and boil until soft
  4. Add chopped and peeled  tomatoes.
  5. Bring back to the boil and boil until tender.
  6. Mix dry ingredients together with enough water to make a thick paste.
  7. Add sugar, stirring until dissolved,
  8. Thicken with paste mix.

Allow to cool slightly before bottling. Keep in refrigerator, if possible, otherwise a cool place.

Sunday baking – jam doughnut muffins!

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Jam Doughnut Muffins

 Ingredients

  • 300g (2 cups) self-raising flour
  • 2/3 cup caster sugar (works well with raw sugar also)
  • 80ml (1/3 cup) vegetable oil (I use canola)
  • 1 large egg
  • 175ml milk (I used soy)
  • 1 tsp vanilla extract
  • A good-quality jam (I used plum jam)
  •  ground cinnamon sugar to sprinkle

Preheat oven to 180°C and grease a 12-hole muffin pan.

  1. Sift the flour into a medium bowl, then the caster sugar.
  2. In a jug, combine the vegetable oil, egg, milk and vanilla extract.
  3. Add to the dry mixture and stir to only just combine.
  4. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of jam.
  5. Cover the jam with the remaining muffin mixture,
  6. Sprinkle with cinnamon sugar and bake for 20 minutes.
  7.  Remove from the oven and set aside to cool slightly (jam is very hot so be strong and wait for muffins to cool).

BIO-BUBBLE BREAD – A LOW PHYTIC ACID, 24 HOUR FERMENT BREAD

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Starting at sundown, combine the following into a batter and incubate overnight until sunrise.

1 cup of Bio-Bubble
1 cup untreated rain water
2 cups organic wholemeal bread flour
40-50 grams pure honey
1 small dash of unrefined sea saltAt sunrise add the following to make a dough, knead and incubate all day until sundown.

1 heaped teaspoon unrefined sea salt
1 tablespoon extra virgin cold pressed olive oil
2 heaped teaspoons organic flax seed
1 heaped tablespoon organic poppy seed
1 heaped tablespoon organic caraway seed (optional)
1 heaped tablespoon organic rosemary, fennel seed of coriander seed (optional)
2 cups wholemeal flour, enough to make a moist dough. Bakers choice of wheat, rye or spelt.

An hour before sundown insert hearth rock or fire bricks in over and preheat for at least an hour to 200C. Knead dough into a round loaf and score, lightly, for expansion. Flour heath and set loaf on hearth to bake for approximately 40-50 minutes, or until center is barely baked. Air cool. This bread should have a crust.

Theory behind 24 hour bread


The purpose of this bread if to bring the flour to life from its inert condition as grain.l This is a simple method that starts with finely ground whole grain flour. It can take place of the more cumbersome method of malting (sprouting, drying and grinding) whole grain to make the dough.

One of the reasons people have trouble digesting bread and develop allergies to protein rich grains such as wheat is that these grains in their inert state contain phytic acid which inhibits uptake of minerals, especially magnesium and zinc.

Enrenfired Pfeiffer’s chronmatographic research into breads and bread baking suggests that flours needs to ferment as a dough for 12 to 16 hours for phytic acid to be destroyed and the resulting bread to be digestible.

Bio-Bubble serves to mediate and provide microbial support, much as plant juices – or even the clay in the soil – do. This balance between the digestive processes of lime (CaO) and the ripening processes of silica.

The result is a rich, flavourful bread that surmounts the three chief problems most people have with breads – phtic acid, yeast and undigested gluten. Phytates block absorption of magnesium and zinc. Yeasts exacerbate Candida problems and undigested gluten triggers allergies.

What is Bio-Bubble™?  Mr FD and I drink Bio-Bubble every day. It tastes like ginger beer! I find it helps with my diverticulitis by maintaining a healthy balance of “good guys” in the bowel!
Bio-Bubble™ is a fizzy, fermented probiotic powerhouse, featuring food-based antioxidants, amino acids, vitamins, enzymes and billions of beneficial micro-organisms per serve.

 

“This defence food offers probiotic support that is far more potent than many of the task-specific probiotics. This is a fizzy, fermented liquid derived from the microbial digestion of eight organic cereal grains and several legumes including alfalfa and soy beans. Probiotics involve a numbers game where the aim is to overwhelm the ‘bad’ guys with the ‘good’ guys and you will see that the benefits can extend far beyond bio-balancing.
Bio-Bubble link here

sizzling salad Saturday

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Saturday was a slightly bigger day that I anticipated, as the little grandnephew and two grandnieces arrived unexpectedly as well. They are lovely children, but they did exhaust us today, or maybe we are just getting older!

Grandma Flamingo Dancer is now 84 and BIL told me that during the week she became quite worried as she couldn’t remember the name of two of our children – Daughter2 and Son. We have noticed for some time that her mental capabilities are not as strong as they once were, but we had hoped that things would not progress too rapidly. We lived through dementia with our Dad and so are very aware of the process. Still, she is having more good days than bad, so we will value that while we can.

We were just going to have a very simple sausage sizzle (a sausage wrapped in a slice of bread, with sauce and onions) but I decided to add a couple salads.

Roast pumpkin and avocado salad

and

Gluten free, dairy free., vegetarian, tuna less Nicoise!

followed by

Butterscotch surprise cake - with chocolate icing!

So, tonight, I am feeling well fed, but tired. I may give myself an early night. Being a hostess with the mostest is rewarding, but exhausting!

Sleep tight!

Recipes for those inclined…

Roast pumpkin and avocado salad

Roast pumpkin and avocado salad

Serves 6

400g peeled butternut pumpkin, chunky

2 ripe, firm avocados, chunky

Juice of ½ lemon

1 small red onion, sliced

1 bunch of rocket leaves or watercress

100g cherry tomatoes, cut in halves

60g each pepitas and sunflower seeds

1 tbsp each ground cumin and coriander

1 tsp sea salt

Cracked pepper

¼ cup (60ml) balsamic vinegar

¼ cup (60 ml) pumpkin seed oil

6 springs Italian parsley

 

Season pumpkin with sea salt, pepper, cumin and coriander and roast on baking paper in a hot over 230C for approximately 10 minutes, or until cooked but still firm. Cool slightly. Gently mix with remaining ingredients and serve on rocket leaves, with pepitas, sunflower seeds and sprigs of parsley.

Gluten free, dairy free., vegetarian, tuna less Nicoise!

Nicoise

Gluten free and dairy free. Vegetarian.

 

Serves 2 ( I obviously quadrupled the recipe!)

4-5 large leaves fresh basil, finely sliced

¼ cup extra virgin olive oil

1 garlic clove

¼ teaspoon wholegrain mustard

15 ml apple cider vinegar

¼- ½ tsp apple juice concentrate

Pinch sea salt and freshly ground pepper to taste

150g potato, scrubber and clean (smaller potatoes are best)

120g green beans (runner preferable to stringless) topped and tailed, string removed and cut into manageable lengths, then cut in half widthways.

70-80g salad green (rocket and cos makes a nice mix)

8 cherry tomatoes, cut into half

4 baby beetroot

8-10 pitted olives.

2 hard boiled eggs, each cut into quarters

 

1.Place the beetroot in an overproof dish and with a little water- about ¼ cup for 4 or 5 beetroot.

2. Bake in a moderate oven until tender when pierced with a knife tip.

3. Removing the skin is bet done when they are warm.

4. Combine the basil, garlic, olive oil, mustard, apple juice concentrate, salt and pepper in a jar. Screw the lid shut, shake and adjust to taste.

5. Put the potatoes in a pot of water and bring to the boil. Cook until tender.

6. Rinse under cold water, pat dry with a towel and cut into halves or quarters. Set aside to cool.

7. Top and tail the beans and remove any string. Bring water to boil, add the beans and cook until crisp-tender, about 1 minute.

8. Tip into colander and run cold water over to stop cooking, and dry and place in the fridge.

 

9. If the beetroot are large, cut into wedges

10. Arrange the greens in the dish and place potato and beetroot as desired. Top with green beans, sprinkle with cherry tomatoes and olives.

11. Arrange egg pieces throughout the salad.

12. Drizzle with dressing and serve.

Butterscotch Surprise Cake

125 g margarine

¾ cup of caster sugar

2 eggs

¾ cup plain gluten free flour

½ cup self raising gluten free flour

¼ cup soy milk

1 teaspoon vanilla

 

1. Combine margarine,  sugar, eggs, sifted flours, soy milk and vanilla in a bowl. Beat until smooth.

2. Spread half the mixture into a greased 20cm ring tin.

3. Pour butterscotch filling evenly over the cake mixture.

4. Spread mixture with remaining cake mix.

 

Butterscotch Filling

½ cup of brown sugar firmly packed

2 tablespoons of custard powder

½ cup of soy milk

2 teaspoons margarine

1 egg

 

1. Combine brown sugar and custard powder in saucepan.

2. Gradually stir in soy milk.

3. Stir constantly over heat until mixture boils and thickens.

4. Stir in margarine

5. Allow to cool for 5 minutes

6. Stir in beaten egg and use mixture while still warm.

Bake in a moderate over (200C) for approximately 35-40 minutes. Longer if in a bundt tin (50-55 minutes). Allow to cool in tin or ten minutes before turning out onto rack or plate. Sprinkle with icing sugar before serving.

To make in a bundt tin, double cake mixture and use one mix as base and one as top of cake, with butterscotch filling in between.  I iced the pictured cake with chocolate butter icing.

Thursday night dinner

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SPAGHETTI WITH PRAWNS AND FETA

Ingredients:

  • spaghetti pasta – enough for 4 people.
  • olive oil for cooking.
  • 1 red onion, chopped finely.
  • 250gm prawns – can be cooked or green (raw), preferably peeled and deveined.
  • 3 cloves garlic, chopped finely.
  • 125gm feta cheese, crumbled or diced small.
  • ½ cup white wine.
  • lemon rind.
  • lemon juice.
  • parsley, chopped finely.

Steps:

  1. Heat the oil over medium heat and add the onion. Cook until softened.
  2. Add the raw prawns (not if you are using cooked ones) and garlic. Cook for a few minutes until the prawns have just turned pink.
  3. Add the wine and bring to the boil. Simmer for a minute or two until the prawns are just cooked through. If you are using cooked prawns, add when the wine is at the boil. Let the prawns heat through – just a few seconds will do.
  4. Remove from the heat and add the lemon rind and juice.
  5. Meanwhile, cook the pasta in lots of boiling water until tender. Drain and add to the prawn mixture, with the parsley, fetta and a little cooking oil. Toss to combine.
  6. Serve with crusty bread and red wine.

Notes:

  • Do not overcook the prawns. They will become tough and lose their flavour.
recipe from From

Cooking Class : Chorizo, mushroom and spinach penne

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Chorizo, mushroom & spinach penne

Serves 4

350g dried penne pasta

1 tbs olive oil

2 chorizo sausages,

thinly sliced diagonally

200g button mushrooms, thinly sliced

1 garlic clove, crushed

1 x 400g can diced tomatoes

100g baby spinach leaves

  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  2. Meanwhile, heat the oil in a large frying pan over high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until brown. Add the mushroom and garlic and cook, stirring, for 2 minutes or until mushroom is tender. Add the tomato and cook, stirring, for 2 minutes or until the sauce boils and thickens slightly.
  3. Add the pasta to the tomato mixture and gently toss to combine. Add the spinach and gently toss until just wilted. Taste and season with salt and pepper.
  4. Spoon the pasta among serving bowls and top with shaved parmesan. Serve immediately.

Cooking class : Beef pho

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Beef pho

Serves 4.

1L (4cups) salt-reduced beef stock

2 cups (500 ml) water

1 cinnamon stick

1 star anise

5 cm piece fresh ginger

1 tbs soy sauce

1 bunch baby bok choy

200g dried flat rice noodles

400 g lean beef rump steak, fat trimmed and thinly sliced

¼ cup fresh mint leaves

½ cup fresh coriander leaves

1 long fresh red chilli, deseeded and thinly sliced

1 green shallot, thinly sliced

 

1. Add stock, cinnamon, star anise, ginger, soy and 2 cups (500 ml) water to a large saucepan.

2. Bring to the boil, reduce heat to low and simmer, uncovered for 15 minutes.

3. Add baby bok choy and cook for 1 minute or until just wilted.

4. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 3-5 minutes or until softened. Drain noodles and divide among 4 serving bowls.

5. Add beef to broth for 1 or 2 minutes, then ladle beef broth mix over noodles and serve.

 

Chicken or pork fillets may also be used.

The Poet’s receipt for Salad

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The latest reprint from Penguin Books

from   The Elegant Economist

  by Eliza Acton (1799-1860).

English Sauce for salad, cold meat or cold fish.

The Poet’s receipt for Salad

Two large potatoes, passed through kitchen sieve

Unwanted softness to the salad give;

Of mordent mustard, add a single spoon,

Distrust the condiment which bites too soon;

But deem it not, thou man of herbs, a fault,

To add a double quantity of salt;

Three times the spoon with oil of Lucca crown,

And once with vinegar, procured from town;

True flavour needs it, and your poet begs

The pounded yellow of two well-boiled eggs;

Let the onion atoms lurk within the bowl,

And, scarce suspected, animate the whole;

And lastly, in the flavoured compound toss

A magic teaspoon of anchovy sauce:

Then, though green turtle fail, though venison’s tough,

And ham and turkey are not boiled enough,

Serenely full, the epicure may say -

Fate cannot harm me – I have dined today.

Two well-boiled potatoes, passed through a sieve; a teaspoonful of mustard; two teaspoonful of salt; one of essence of anchovy; about a quarter of a teaspoon of very finely-chopped onions, well bruised into the mixture, three tablespoonsful of oil; one of vinegar; the yolks of two eggs, hard boiled. Stir up the salad immediately before dinner, and stir up thoroughly.

N.B, as this salad is the result of great experience and reflection, it is hoped young salad makers will not attempt to make any improvements upon it. (pp, 16,17)

I love not only the language of the era, but Acton’s confidence in her recipe and stern edict not to mess with something created from “great experience and reflection”! 


An earlier edition Modern Cookery for Private Families by Eliza Acton

Baked Mediterranean Chicken

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Baked Mediterranean Chicken

This recipe takes about 40-60 minutes to bake, and 15 minutes to prepare.

Serves 2

300g baby (chat) potatoes, halved

1 small red onion, cut into wedges

1 large red capsicum, quartered

300 g lean chicken breast fillets, fat trimmed, thickly sliced

1 medium lemon, cut into wedges

1 tbs small fresh oregano leaves

1. Preheat oven to 220C or 200C fan forced oven. Line a baking tray with baking paper. Arrange potatoes, onions and capsicum on tray and spray lightly with oil. Alternatively use a little oil instead of the spray.

2. Season with salt and freshly ground black pepper.

3. Bake for 30 minutes.

4. Reduce oven temperature to 200C or 180c fan forced oven. Add chicken and lemon to tray. Bake for 10 minutes, or until the chicken is cooked through and vegetables browned.

5. Arrange vegetables on serving plates and top with chicken and lemon. Sprinkle with fresh oregano.

6. Serve with a rocket and spinach salad.