All things sweet and gloopy.....

Wow, what a productive day today! I blame the rain we've had for the past few days. Terrific for the garden and the few seeds I have germinating, but lousy for kids on school holidays. Oh well, make the most of indoors time and get productive!

First up I juiced a huge basket full of lemon/limes I was kindly given from a friend. I call them lemon/limes (or 'lime-ons' as my kids have named them) as my friend said they were limes from her mother-in-laws tree, but they are bright yellow and lemony inside. Thin skin and no seeds like a lime, but look and smell like a lemon. Taste? well, they taste like a lemony-lime. Whatever, they were free, need to be used and taste great.

So I decided to make the majority of the juice into cordial, using Linda Cockburns recipe from the latest Organic Gardener mag which landed at my door last week. Sensational Linda- and great timing!

With 1 litre of juice, 1 kilo of sugar (EEK!) and 750ml water, I made 3 bottles of delicious cordial. It is diluted 1 part cordial to 4 or 5 parts water, so this will go a long way.

Looks plain-but tastes incredible!

Sterilising the bottles was the hardest part- I've never done it before and tried the drying-in-the-oven method. That was ok, apart from the bit where I melted the plastic bottle stoppers onto the racks :-(  OOPS! Oh well, maybe my foil makeshift tops will do for us!

After that I made liquid soap, using a recipe from Daharja you can find HERE. I used half the amounts as I thought that would be enough (it was). It worked amazingly well, even setting in a couple of hours instead of overnight. I wanted to add some pretty colour, and let my daughter choose from the food colourings, she chose pink, no surprise there! Just one drop of red colour in almost 2 litres of soap made this totally gorgeous pale pink. I ended up filling a 500ml pump, and almost filled 2 x 250ml pumps. One for the bathroom, laundry and kitchen.

yes, I even made a label!

It is a bit similar to the laundry gloop I make, though that uses washing soda instead of glycerine. I made a new bucket of that yesterday too. It is so easy and cheap to make, and much kinder to sensitive skins. If you haven't tried it, you can find the recipe on my original post HERE.

After all that, I then made playdoh for the kids. Yes, the gas company just loved me today! I did the cooked one, the recipe is on the cream of tartar box, and since Miss A got to choose the soap colour, Master A got to choose the playdoh colour. 'Alien Green.' Eeeuukkk! Well, they loved it anyway, and I love making playdoh that is so cheap, non-toxic and the past batches I've made have lasted over a year, no kidding. Wrap in cling film, pop in the fridge.

Oh, and the last thing I made (apart from minestrone soup for dinner, but that is neither sweet nor gloopy!) was a big tray of brownies. YUM. And that is my next task, after my very productive day ....... a sticky brownie. With some lemon-lime cordial of course :)

why do brownies always look a wreck but taste amazing?

(if you want more details about the cordial or playdoh recipe, let me know. I have a brownie waiting right now though, so I'll get to it later!)

:-)

No-knead bread tutorial - Rustic, crusty, tasty, yum!

3 posts today- I think that's a record for me!

Inspired by Jacqui's post last week, I just had to give this a try. (Thanks Jacqui!)

Check out this youtube link to watch a how-to-make No Knead Bread.

Basically it is a simple flour/yeast/salt/water recipe, mixed up and left overnight (or at least 12 hours) and baked hotter than usual. The link will tell you more, but I also wanted to add a few hints and my own result.

It produces a fabulous ciabatta style loaf, and I am very proud of my first effort!

Yes, it is supposed to be cracked and rough!

I have baked bread before, both hand baking and using my bread machine (picked up on freecycle) but lately my machine-bread has been collapsing in the top (no reason) and my hand baking has always been a bit hit-and-miss. Edible, but not worth shouting about. Or blogging about. And while I find the whole process enjoyable, I rarely have the time to bake from scratch.

But THIS .... THIS I like. It has that real rustic home-baked look, a super-crusty crust and soft, holey middle. Perfect for drizzling olive oil on, or for jam to fall into those holes!

A few things I did that I think the youtube video may not explain -

I covered my mixture loosely with cling film and a tea-towel when it sat overnight (room temp)
I very lightly 'punched down' when shaping and flouring it
I let it sit for another half hour, didn't rise much then, but did HEAPS in the oven.
Then baked at 250c in a preheated pyrex casserole dish (lid on)

and don't be surprise if it doesn't look like usual bread dough when you first make it - it is really, really gooey!

My dough after overnight rise - looks like glue! Even after turning out, it was sticky and gloopy. Hmmm, I was worried....!

Looking better -shaped into a rough round and a generous dusting with wholemeal flour

Still hot in the dish -baked seam side up to get that cracked crust!

If you haven't baked bread before, give it a go - this is SO EASY ! Honestly, young kids can do the mixing (if you don't mind some serious mess!) First part takes less than 5 minutes, next day takes maybe another 5 mins, then into the oven. I am going to try to make one every weekend, evening prep for lunch the next day.

Beats supermarket bread anyday. You'll even have the local baker worried!  

Vanilla Custard Slice - too easy!

Ok, this is such a cheat I feel almost embarrassed blogging it - except that it is SO delicious if you don't already use this recipe, I'll bet you will from now on!

It uses SAO biscuits instead of pastry (in UK- maybe cream crackers?) Works a treat....

1 litre milk
4 heaped tbsp custard powder
4 level tbsp sugar
½ tsp vanilla essence
Sao biscuits (I used 18 for this dish)

1. Bring 3 ½ cups milk to the boil in a saucepan.
2. Mix the custard powder, sugar, vanilla and remaining milk in a jug to a paste, then add to the hot milk. If this doesn’t thicken enough straight away, continue to heat until thick.
3. Layer sao’s in a deep dish (I used a square baking dish which fit the biscuits 3x3, but just trim them to fit whatever you have)

4. Pour custard over the biscuits, then layer the remaining biscuits on top to cover.
5. Pop in fridge until set

6. Passionfruit icing – pulp of 4 passionfruits mixed with 1 cup icing sugar. (may need 1 tbsp warm water to get smooth consistency)
7. Spread over top of slice, back into fridge to set.

This cuts easily when cold, and the sao’s soften the next day which makes it even tastier!

I'm finally back in blog-land!

Trouble in blog-land ..... I've been meaning to write an update for ages now but haven't been able to sign in. Every time I try my computer/modem gives up and goes to sleep :-(

So, I'm finally in today (via some ridiculous route!) so I'll try to remember -in a quick update -all the things I was going to post ......!


PLANTING - cauliflower seedlings (started from seed, tried twice in the patch but every one was eaten by slugs, so now in polystyrene boxes!), tatsoi, mixed lettuces (also in boxes) and herbs bought from Blackheath Farmers market -sage, tarragon, chives, celeriac and dill. Ok, I don't actually know what to do with some of them, but I wanted something different and my 3 y.o. son was helping me 'choose' and potting them himself! They have this great 'pick n mix' system for veggies or herbs, where you pick whatever seedlings you want and put them into a 6-8 pack planter. Great value!


HARVESTING - not much now ..... some purple king beans, cherokee wax beans, silverbeet. Plenty of herbs and of course, the eggs. I think the chooks are slowing down with the colder weather, last week only 14 eggs from the 3 of them.


BAKING - Mmmmm ..... made biscotti recently, as our Easter treat instead of choccy eggs. Turned out beautifully- crunchy, nutty, perfect with coffee .....

BISCOTTI

2 cups plain flour

1/4 tsp baking powder

2 eggs

rind of 1 orange, finely grated

1 cup caster sugar

120g blanched whole almonds

80g hazelnuts

Preheat oven to 190c. Line 2 baking trays.

Sift flour and baking powder into large bowl. Make a well in the centre and
add eggs, orange rind and sugar, stir. Add nuts.

On a lightly floured surface knead mixture gently until combined. Divide into
4 portions, shape each into narrow loaf shapes, place 2 on each tray.

Bake for 30 mins, allow to cool, then slice with a serrated knife.

Return to oven and bake for a further 30 mins at 150c, or until golden brown.
This second bake gives biscotti its crunchy texure.

Also made a gorgeous Autumn Crumble (also now known as 'oh-my-god crumble', it was THAT good! We had 2 big bags of apples and pears, again from Blackheath farmers market, they are so cheap at the moment as are in season - perfect. So I decided to make a nice hot dessert for our cooler weather. Unfortunately I don't have a photo as it went too quickly! Will definitely make it again soon though so pic will follow next time .....

AUTUMN CRUMBLE

(serves 4-6)


150g butter, cold and cubed
1 cup plain flour
140g brown sugar
¼ - ½ cup oats
¼ tsp cinnamon, and powdered ginger if desired

4 apples
4 pears
juice ½ lemon
1 extra tbs sugar

Crumble –
Mix flour and cinnamon in bowl (and ginger if using)
Add butter, rubbing in with fingertips until resembles coarse breadcrumbs
Add sugar and oats, mix well

Fruit filling –
Peel and cut fruit into large chunks
Mix in bowl with lemon juice and sugar
If using hard fruit (eg granny smiths or hard pears) can be poached for 5 mins to semi-soften

Spread or layer fruit into buttered dish
Spoon crumble on top, flatten down lightly
Bake at 180c for approx 40 mins until golden on top and fruit soft

Serve with custard or ice-cream


Variations –
may need less butter/ more flour- use texture as guide
Brown sugar 100g + white sugar 40g worked well when not enough brown
Finely chopped almond slivers added to crumble mix before baking
Cinnamon and/or ginger could be added to fruit mix instead of in crumble mix

I'd love to know how you go with these recipes if you try them, let me know!

Peanut Butter Cookies

This week's recipe ..... Peanut Butter cookies- yum!

Yet another experiment for me, I made this up from a variety of recipes I found online. They all sounded almost what I wanted, so I took bits from each and I have to say I think these are lovely.

This recipe makes a rich crumbly cookie, lots of nutty flavour and not too sickly-sweet.

I got approx 45 decent sized cookies from this lot, obviously will depend how big you make them, and they do spread quite a bit on the tray.

Peanut Butter Cookies

125g softened butter
½ cup brown sugar
½ cup white sugar
1 egg
1 ¾ cup SR flour
1 cup crunchy peanut butter

Cream butter and sugar together
Whisk in egg until smooth
Add flour and peanut butter, mixing with wooden spoon
Flour hands and roll mix into small balls onto greased trays
Flatten slightly with fork making criss-cross mark
Bake 15 mins till light golden brown

Some of the recipes I searched added crushed/chopped nuts or choc chips as well. I don't think this recipe needs them but might be nice for a change.

Enjoy with a nice cuppa!

Mmmm... cinnamon scrolls ....

I never intended this blog to have much baking in it - after all, I never baked anything until a few months ago unless it came out of a box - but here we are, another recipe!

Its just my style- not too many ingredients, simple instructions, no mixer required, and if it ends up looking messy you can say it was meant to be! Oh, and yummy with a cup of tea.

This recipe is in Linda Cockburns book 'Living the Good Life' about her quest to not spend any money for 6 months. (Its a great read, quite funny and full of inspiring ideas, though I'm not tempted to give up my spending just yet...!)

I have never made dough before so was pleasantly surprised that my first effort really worked, my 'dough ball' more than doubled in size in about an hour. Lots to roll out, this recipe made 12 large scrolls and around 8 smaller ones.

Cinnamon Scrolls

2 tablespoons butter
2 tablespoons cinnamon
2 tablespoons brown sugar
500g plain flour
2 teaspoons dried yeast
2 tablespoons sugar
approx 1 cup water

Microwave sugar, butter and cinnamon until melted. Set aside to cool.
In a bowl combine flour, yeast, sugar and enough water to turn it into a dough. On floured bench knead the dough until smooth and elastic.
Return it to bowl, cover with tea towel and set aside until doubled in size.
Preheat oven 180c, knock dough back then roll out into rectangle around 1cm thick. Spread melted cinnamon butter across dough.
With sharp knife cut into 3cm strips. Roll each into a scroll and place on greased tray. Bake until golden (around 15-20 mins on 180c)

*(I also added sultanas to this recipe, sprinkled on top of the cinnamon butter)

I am really pleased with my first effort, although the cooked dough didn't 'puff up' as much as I had expected, they are still a nice texture and taste good, perfect with a cuppa!

Chubby gingerbread boy & girl !

Made some ginger biscuits with the kids today- loads of fun (and mess!)

Used this recipe (adapted a bit from Renee at green tardis blog)



Ginger biscuits

125g butter

1 cup sugar

2 tablespoons golden syrup

1 egg, beaten (I used 2- ours are very small ones!)

2 cups self-raising flour

3 tablespoons grated preserved ginger (I used 1 tsp ginger powder)

Mix it all together, roll out, cut into your fav shape and put it in the oven. 180 Celsius for 15 mins.



Made 30 biscuits of various shapes (using play-doh cutters!) and 2 ENORMOUS gingerbread people - I had no idea they wold spread THAT much !!! (would make maybe 40 biscuits normally?)

The shapes looked much better before they baked- the girl had a triangle skirt and dainty feet - but they somehow baked into obese thighs and stumpy feet !!



Oh well, the biscuit recipe tasted delicious so I'm sure they'll be eaten anyway!

Choc-chip cookies

Mmmmm.... choc-chip cookies ....!

Made these yesterday with the kids, really simple and quick (my kind of recipe!)

Got the recipe from the side of the carnation milk tin-

180g butter
1/3 cup sugar
1/2 cup carnation milk
1 1/2 cups SR flour
250g dark choc chips
1/2 cup white choc chips

1. preheat oven to 180c. grease 3 oven trays.
2. beat butter & sugar til creamy, add carnation milk and flour, stir till combined.
3. add choc chips, mix well.
4. spoon mixture into small balls onto trays
5. bake for 15 mins until golden

I used about half the dark choc chips and didn't bother with the white ones (not a fan), seemed like enough. Used baking paper instead of greasing tins. After the butter/sugar bit, kids can 'help' with the rest of the mixing (we did have a bit of a flour incident :-) and they did have to 'test' quite a few choc chips first!

Supposed to make a whopping 48, ours did about 40 but they were big. I think hazelnuts added would make them even better....

Absolutely delish, I am so not a biscuit-baker but these were so easy I will definitely make them again. Probably very soon.

:-)