Hello!
Sorry I haven’t been posting lately but as you know we have been trying to sell the house and it looks like it is finally sold. Yay! However that means cooking and photography will be non-existant for the next little while.
I know, I know, it is rather sporadic to begin with but I will be back soon, well, as soon as we have somewhere to live!
Please keep in touch and I will try to keep you up to date!!
Thanks, Jo.
I love this for dessert, or afternoon tea or morning tea or… well, you get the idea! You can serve it hot with yummy caramel sauce or cold with lashings of butter and a cuppa.
Caramel Sauce
First of all, preheat the oven to 180 degrees Celcius and grease a 22cm base cake tin. Roughly chop the dates, sampling many as you go!, and put them into a bowl with the bicarb and pour over the boiling water. Let this stand for 20 minutes or so.
Cream the butter, sugar and vanilla, using an electric mixer, until pale and creamy. This is the part that the kids always want to dip their fingers in even though you tell them that it is just butter! Add the eggs one at a time, beating well after each addition. In a larger bowl, sift the flour and fold in the dates and the butter mix. Mix well so it is all combined.
Pour the mix into the cake tin and bake for about 30 to 40 minutes or until a skewer inserted into the centre comes out clean.
Making the caramel sauce is really easy! Put all the ingredients into a saucepan over medium heat and cook until the sugar dissolves and then let it boil. Reduce the heat to medium low and let simmer for a couple of minutes. Do not be tempted to taste it at this stage, even though it looks delectable, – cos its really hot!! Let it sit for 5 minutes and then serve it with the cake and some whipped cream or icecream!
Here is a fantastic dish that is easy, but looks so good, and will impress your visitors!! Even my three year old requests this for dessert because she know I can whip it up in a short time, before she has to go to bed, so she can at least have – something special – as dessert is called in my place.
Peel the apples so they still retain their nice rounded shape and then cut into quarters. Cut out the core carefully and trim the edges so the pieces are neat, and cut the core side so it sits flat on the bench. You don’t have to do this, but it gives the tart a more even finish and helps the apple to sit flat on the bottom of the pan. Toss the apple pieces in the lemon juice and half of the sugar. The lemon will stop them from going brown while you are making the rest.
Put the other 100g of sugar and the water into an oven proof frying pan over low heat to dissolve the sugar. Or if you don’t ( like me!) own any fancy cookware then just put it into an ordinary frying pan and we will deal with that bit later! Increase the heat slightly and cook the sugar for about five minutes or until it is turning a nice golden colour.
Put the apple pieces in the pan, cut side up, in a neat circular fashion, and dot the apple with the butter. Turn the heat down to low and cook for a further five minutes to cook the apple a bit. You don’t want it to be too soft before it goes into the oven. Take it off the heat and let it cool a little. Trust me, if you don’t have a fancy pan, and you like the fact that you have fingerprints, let the apples cool for a bit!
Cut a circle from the pastry that is a little bit bigger than the pan you are using. Lay the pastry over the apple and tuck any excess underneath, inside the pan. If you aren’t putting your frying pan in the oven, choose a small round baking tin and grease it with butter or cooking spray. Arrange the cooled apple pieces, cut side up, into the tin and pour over the golden caramel the apples were cooked in. Then place the pastry on top.
Bake in the oven for about 30 minutes or until the pastry is golden and flaky. The juice may overflow, so you might want to put a tray underneath! Remove from the oven and let it rest for about 10 minutes in the pan.
Now for the theatrical part! Like the pizza maker who throws the dough into the air or the magician who rips the tablecloth out from under a fully set table, place a plate on top of your pan and turn it over so the tart is apple side up on your plate! Voila! One perfectly caramel-ly, apple-ly, crispy, chewy something special! Serve hot with a generous dollop of cream or some extra creamy icecream.
School Holidays! So much time, so little to do! Only joking! Today we made pikelets for the kids for morning tea. Which was good actually because I now have a recipe to use and pass on. I usually cook with the precise measuring system called – a little of this and a pinch of that – so to actually measure out the ingredients was a good exercise. Now my daughter won’t look at me with that quizzical -I don’t understand look- that eight year olds seem to have!
Sift the flour, sugar and salt into a large bowl. Crack the egg into a jug and pour half of the milk in as well and whisk until the egg and milk is frothy. Also add the vanilla to this mix.
Make a well in the centre of the flour and pour the milk mix in. Mix with a whisk, from the centre, gradually dragging flour into the centre liquid and add more milk until the batter is runny but still coats the back of a spoon. It will be full of air bubbles and very shiny in appearance.
Heat a frying pan and coat with a little olive oil and butter. Use some paper towel to remove the excess and then pour a spoonful of batter into the pan. Wait for the bubbles to burst and then flip it over to cook on the other side. They should be golden brown, but cooked through!
A little tip to keep the pikelets soft, is to put them on a plate and cover with plastic wrap, to trap a bit of the steam. Be sure to let a bit of steam out though because you don’t want them to go soggy. And no, I don’t mean let some steam off because the kids are pestering you for the pikelets that they can smell cooking!
Serve them hot with butter and honey or lemon and sugar ( my kids favourite)!
Hello! Sorry I haven’t been in touch lately but I am trying to sell my house and am a bit hesitant at making a mess in the kitchen because somebody always wants to have a look when you have just rolled out the scone dough or browned the meat or filled the sink with dishes!!! Anyway, I thought today, too bad!, I will make a mess and cook something tasty for lunch. It’s nice on its own or you could have some for dinner with a nice piece of chicken breast cooked in Tandoori or Tikka paste.
First of all roast the pumpkin, onion and the herbs, except the parlsey, with some olive oil, salt and pepper for about 10 minutes or until the pumpkin is cooked through and starting to brown. The onion should be soft and sweet tasting.
I cooked the zucchini on the barbeque so it would have the nice char grill lines on it and it also adds a smokey favour but you can put it in the oven with the pumpkin if you don’t have a barbeque. Just cut it into thin strips and add some garlic and olive oil before placing it on the char, making sure it is pretty hot before you start. It was about this time that the phone rang and I panicked into a wild clean up but it turned out to be a friend calling, not the estate agent, so I calmed down and continued in my normal sedate-like manner!! Phew!
For the cous cous I cheat and use the easy way! Just add a cup of boiling water to a cup of the dry cous cous and cover with plastic wrap and let it sit until it is all absorbed, usually about 5 or 6 minutes. Add some salt and pepper and fluff with a fork until all the grains are separate.
When you have all the bits cooked just toss them together in a large bowl and season to taste. Add the tomatoes, chopped in half, and tear some parsley leaves from the stalks, no need to chop them!
Mix the cumin powder into the yoghurt and serve drizzled over the top.
I bought some corn this morning at the local fruit shop, still in the husk, really fresh and golden yellow inside. I was going to cook in the fire tonight, wrapped in some foil, but I just had to have some for lunch! I just took all the husk off and then all the silk from inside, you know those long stringy bits, and put it into a pot of boiling water. Let it cook for about
five or six minutes and then drain it. I put a decent slice of butter on a plate and put the cob on top and turned it a few times to really coat it in the butter. Sprinkle with some salt and go and sit in the sunshine and enjoy !
I bought some of these at Bakers Delight the other day, for the kids, and they loved them. The down side is that Bakers Delight is about 50km away! So I got to thinking that maybe, just maybe, I could try to make my own! The girls like helping me to cook, and making our own recipe was very appealing to their tastebuds! They are great to pack in the school lunch, as an unexpected surprise, and even the husband likes them too!
Preheat the oven to 180 degrees Celcius and spray a flat oven tray with cooking spray and then line with baking paper. This makes life a whole lot easier when the kids take off after the fun stuff is over!
Start by making the usual scone mix, sift the flour with the sugar, salt and the cocoa.
Rub in the butter until it resembles fine breadcrumbs. At this point add the choc chips, remember to have extra on hand as some always have to be taste tested! Add the coconut, and mix so they are both evenly distributed throughout the flour.
Next add the vanilla to the milk and pour into a well in the centre of the flour and use a flat bladed knife to start forming the dough. When this seems too dry to mix any more, add the water. You can always add a little more water if the dough is not coming together.
Turn it out onto a lightly floured surface and knead the dough until it is smooth. It won’t take long and will probably be a little more sticky than ordinary scone dough because of all the extra stuff!
Roll out into a rectangle about 15mm thick and cut into even triangles about 6cm each side. This is not entirely accurate because I used a biscuit cutter for some and made traditional scone shaped ones as well! They both turned out fine but the triangles were more photogenic.
Place them on the baking tray and brush them with the extra milk and sprinkle over the coconut. Cook for 10 minutes or until the chocolatey smell is strong and drawing you to the oven! The coconut should be golden brown and smelling delicious.
Thankyou to Bakers Delight for letting me discover this delicous treat and inspiring us to cook!
Ok, I stole this recipe from a can of condensed milk, but it is so yummy and more-ish and easy that I just had to make it to show you. If you have visitors, you can impress them with this, and it will only take a minute to throw together but looks like you spent hours perfecting that golden caramel-ly top!
I will admit, it is not for the diet concious but it is so-oo good that you have to have at least one bit, or two, or th… or stay right away because it will suck you right in with its sweet, chewy deliciousness.
Preheat the oven to 180 degrees celsius.
Crush up the biscuits using a food processor or, if you don’t have one, like me, use a heavy rolling pin to smash them up in a plastic bag in between two tea towels. This is an oddly satisfying job if you have some tension to get rid of!
Combine the biscuit crumbs and the butter and press it into a cake tin (18cmx28cm), lined with baking paper. This makes it easier to remove from the tin.
Sprinkle the choc bits, raisins and coconut evenly over the biscuit base. You can even mix these three together first and then sprinkle if you don’t mind not having the layered effect when you cut it. Make sure that you sprinkle the almonds separately though, because you want them to be on the top all toasty and golden brown.
Next, carefully pour the condensed milk over the top of everything. Make sure you get right into the corners and along the edges so it holds together when you cut it.
Bake in the oven for about 20-25 minutes or until the top is golden brown and the centre is firm to the touch. Allow it to cool in the pan.
I love dessert. Especially a warm dessert served with the delicious, thickness of fresh, whipped cream. Add in the sweetness of marscarpone, sprinkle with cinnamon and there you have it, the perfect combination. I had some pears that I thought would go well with the cream and marscapone, but how to bring out that delicate flavour? A sweet, but dry, red moscato in the pantry gave me the inspiration!
Put the sugar and water into a saucepan and gently dissolve the sugar. When this is done put the red wine, star anise and the cinnamon into the pan. Gently simmer until you can start to smell the spices.
Carefully peel the pears, to retain their shape, and place them in a bowl of water, with lemon juice, so they don’t go brown. When the wine and spices are smelling good, place the pears, whole, into the liquid. Poach these for about 15 minutes or until they are tender. This will depend on how ripe the pears are!
When the pears are soft, take them out of the liquid and set them aside to cool. Turn up the heat a little and let the wine reduce down until it starts to thicken. Be careful, and don’t go off typing away on the computer or anything because it will burn! If you like a really thick syrup you can add a bit more sugar, but make sure you turn the heat down and it is all dissolved before reducing any further.
While the liquid is reducing take the cooled pears and cut them in half, length ways, and remove the core with a spoon. Cut the halves in half and put them in a bowl, ready to have the delicious syrup poured over them. The syrup is ready when it is thick and shiny and smelling good! Keep one of the pears as two halves because you will see that the red wine has soaked into the outer layer of the pear and I think this looks very effective for presentation!!
Whip the cream so it is nice and thick, adding a little cinnamon, for extra flavour. Gently work the whipped cream through the marscarpone and serve a generous amount with the pears!
Today we had visitors for lunch, so I thought we would just have an easy barbeque. I made the usual salads but thought I would make one special dish! The humble sweet potato is such a rich flavour base for fresh herbs, garlic and onions.
Salad
Dressing
Start by peeling and chopping the sweet potato into bite size cubes. Peel the outer layer from the shallots and the garlic. It doesn’t matter if there is a little skin left because it will come off easily after roasting.
I send the kids out to pick the herbs, because they love helping, and they also love catching the grasshoppers that seem to love my herbs! I just remove the leaves from the stalks and leave them whole.
Put the potato, shallots and garlic in a baking tray and drizzle with a little of the olive oil. Sprinkle with the pine nuts, a little salt and pepper and the herbs and, using your hands, gently toss the potato so the oil coats everything.
Bake these for about half an hour at 170 degrees Celcius or until the potato and shallots are tender but not too soft. You probably will need to turn them halfway through cooking so they go all golden and yummy!
While they are cooking, and the herbs and garlic are wafting through the kitchen, you can make the dressing. Just mix the oil and balsamic together. When the garlic that is roasting is soft, just pinch one of those from the oven, squash it a bit and add it to the oil and vinegar!
When the potatoes are cooked, let it cool for a bit, before adding it to the spinach because the heat will make them wilt a little. Check that shallots are skin free, and then add it all together in a bowl and drizzle some of the dressing over the top. Toss it gently so the balsamic and oil coat the leaves (they can be a little tough to eat raw!) and the potatoes.
This is also yum as a main meal with a bit of fetta cheese. I like the creamy Danish style!
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