tuesday treat

Here's another yummy slice recipe for you.


This one I remember my Mum always made at Christmas.  Dad loved ginger, this was one of his favourites.  I don't like ginger as a rule, but love this slice.


Another no bake one.

CHOCOLATE GINGER SLICE


1 cup chopped dates
65g preserved ginger, finely chopped
125g butter (not margarine)
1/3 cup sugar
3 cups cornflakes
1 small block chocolate


Melt butter, sugar, dates and finely chopped ginger in a saucepan; keep stirring until well mixed and mushy.  Stir in cornflakes and spread in a 17 x 27cm greased tin.  Melt chocolate in double saucepan and spread over mixture.


Put in fridge and when slice is hard, cut into small squares.  Store in the fridge.




Mmmm, yummy!


Have a great day :)

tuesday treat

I thought it was about time I posted the recipes for those yummy treats I made at Christmas and posted about here.  


I'll do one every week.

NO-BAKE HAZELNUT SLICE


125g butter
3/4 cup condensed milk
2 tablespoons golden syrup
250g packet milk arrowroot biscuits, finely crushed
1 cup flaked almonds, toasted


Topping
250g block hazelnut chocolate, chopped
60g copha


Place butter, condensed milk and golden syrup into a small saucepan.  Stir over low heat until butter is melted.  Simmer for 2 minutes.


Place biscuit crumbs into a large bowl.  Add almonds and butter mixture.  Mix well.  Grease and line an 18 x 28cm slab tin with baking paper.  Press mixture evenly and over firmly base of tin.  Refrigerate while preparing topping.


Prepare topping:  Combine chocolate and copha in a small saucepan.  Stir over low heat until melted and smooth.


Pour chocolate mixture evenly over crumb base.  Refrigerate until set.  Cut into squares when firm.




Of course the final and most important step is to indulge!


Have a fabulous day :)

the christmas that was

There were so many things I wanted to write about in the weeks before Christmas, but time just got away from me.  I am feeling much more relaxed now, here's a sneak into what was happening!  Be warned, it's a little lengthy!

I hope you all had a fantastic Christmas, peace and love surrounding you.

We have these magnificent 'paperbark trees' on our property, they always flower just before Christmas and look so lovely.

Paperbark trees

Every year I make these for the playgroup mums ... Rocky Road and Gourmet White Rocky Road.  This has been the last year for us!

Rocky Road & Gourmet White Rocky Road

Our street party didn't eventuate this year, so a group of us had a small get together.   My contribution was a spinach dip (I usually do this in a cob loaf, this time on its own with vege's and crackers), and a Choc Ripple Cake.

Choc Ripple Cake

Spinach Dip

We visited a 'new' friend who kindly offered to do DD19's hair following her surgery.  These yummy Choc n Cherry cupcakes were a nice treat for afternoon tea.

Choc n Cherry cupcakes

I also made a selection of slices to make up gift boxes for adult family members .. we only buy for children .. there wasn't very many left over, much to DH disappointment!  I promise I'll post the recipes for them soon.

No-bake Hazelnut Slice

Gourmet White Rocky Road

Chocolate Ginger Slice

Cashew & Cherry Chocolate Slice

Add a few Rum Balls and here we are!

It just wouldn't be the same if DD19 wasn't putting Lego together with DS4 on Christmas day.  Next year I think I'll buy her some all of her own.  As you can see, she is now recovering very well from her surgery, she had such a terrible hospital stay, I am embarrassed that I used to work at the same hospital!

How did he know this was a new hat???  Silly billy.

The Christmas pudding that I posted about here was scrumptious, we were so full afterwards we could hardly move.

I was very happy with the 'practical' gifts of blueberry bushes, raspberries, almond, apricot and mulberry trees, which was exactly what I had hinted at!!

DH is watering in the newly planted blueberries!

Tomorrow we are heading off for a night camping on the beach.  It's one of our favourite spots, I can't wait to show you some pics.  

The sunflowers have just come out in the last few days.

Life is suddenly feeling at a pace more suitable to me!

DD16 is having a fantastic time in Germany.

I do hope you're all having wonderful holiday time :)

muffin mama

I had some mixed berries left over from a cheesecake to use up.  I found a recipe for some mixed berry muffins that sounded yummo.  I fiddled with the recipe a bit and added some white choc bits, what a hit they were. 

DH just happened to go into the work office one day bragging about the yummy muffin his wife had made and the order went in for a batch for the following week.

DS16 then proceeded to put an order in for a batch to take to a meeting for his exchange program.  The meeting was to be held in a park and the kids were told they could bring some snacks if they wished. 

MIXED BERRY & WHITE CHOCOLATE MUFFINS

3 cups self-raising flour, sifted

1 1/2 cups sugar

1 tsp vanilla essence

2 eggs

150g butter, melted and cooled

1 1/3 cups milk

1 tsp grated lemon rind

300g frozen berry mix, defrosted and roughly chopped

1 cup white choc bits

Preheat oven to 200C. Line  muffin trays with patty pans.

In a bowl, mix the flour and sugar.

In a separate bowl, lightly beat the eggs, milk, butter and lemon rind.

Stir in the flour and sugar.  When the flour is just wet, fold in the berries and choc bits.

Fill trays and bake for 25 - 30 minutes.

Like I said, they were a hit!

Hope you're all having a great day!

christmas pudding

Usually I have my Christmas Pudding up and hanging in the first week of October.  With the hectic time we've been having lately, I just got it done in the last couple of weeks.

This recipe is from a very good friend of mine, Leanne.  It's her mums recipe and I guess someones before that.  I really like recipes that are handed down or 'come from somewhere'.  I love knowing the history of them.

It goes like this.

MRS MACS FAMILY CHRISTMAS PUDDING

250g butter (not margarine)

250g brown sugar

250g sultanas

250g dates

250g currants

250g raisins

375g mixed fruit

2 packets cherries

2 small packets walnuts, chopped

375g plain flour

1/2 cup milk

5 eggs

2 tbsp brandy

1/2 tsp nutmeg

1 tsp mixed spice

1 tsp bicarb soda

1 tsp lemon essence

1 tsp almond essence

1 tsp vanilla essence

2 tbsp extra brandy

You will also need a piece of calico, 1m x 1m.  Wash well in cold water (no detergent) leave to dry.  Some strong string.

THE NIGHT BEFORE:  In a large bowl place all fruit, nuts, cherries, sugar, spices, bicarb soda and mix well.  Pour over brandy.  cover with alfoil and leave overnight.

NEXT DAY:  Place butter and milk in a pan.  Heat till butter is melted.  Pour over fruit mixture and mix well.  Add flour and well beaten eggs and essences.  Have everyone in the family take a turn to stir the mix with a wooden spoon and make a wish.

Matthew was having a sad because it was so hard to stir!!

Wet cloth and lightly flour.  Pour mixture into the middle of the cloth.  Pour over extra brandy, bring corners of cloth together and gather up the rest of the cloth.  Tie tightly with the string leaving a little room between mixture and string.  You will need help to do this so make sure all your 'stirrers' are still around!

Place in a large pot, cover with water and bring to the boil.  Boil for approximately 3 1/2 hours.  Keep an eye on the water level.  You need to keep the kettle on the boil so you can refill the pot as necessary.  Always make sure it is at least three quarters full and the water should never go off the boil.

Take out and drain.  Make sure you squeeze as much water out of the calico corners as possible.  Before hanging it, I  always tie these bits up together out of the way so they don't touch the pudding.  Hang in a cool place with nothing touching it.  Enjoy on Christmas Day with either brandy custard, cream or ice-cream.

I hung it on the clothes rack until DH got home because it was too heavy for me to lift to the hook in the pantry ceiling.

*Before filling your pot with water, place an upturned saucer on the bottom of the pot so the pudding doesn't come in contact with the bottom of the pot - this may cause it to burn.

*For best results make in early October and allow to hang till Christmas.  On Christmas day, put into large pot of water and boil till heated through.

*Although it doesn't say so, I always have my water on the boil before I put the pudding in!

 According to very old tradition, everyone in the family has to stir the Christmas pudding mixture.  This brings good health and luck to each member of the family in the coming year.  The day reserved for the stirring was "Stir-Up Sunday".

A Christmas pudding is traditionally made with 13 ingredients to represent Christ and His Disciples.

A proper Christmas pudding is always stirred from East to West in honour of the three Wise Men who visited baby Jesus.

One more thing ticked off!  As I'm slowly getting through everything that's on 'the list' I'm feeling better.  I was starting to feel like I wouldn't get it all done.  

I wouldn't ever hear the end of it if they had to have a shop bought pudding, I think its happened just once.

Hope you're all having a great week :)

go away illness & injury :(

What a long week it has been.   Its taken me quite some time to catch up on my blog reading.  We seem to have had nothing but illness over the last week.  The littlest man had been back at kindy for a day when he got sick.  This continued on for a few days until he managed to pick up.  As he was getting better, I was at the Doc and physio with the middle man with his back.  The result of huge growth spurts, age and decreased spine curvature in the places it should be curved, specifically the lumbar region.  This results in decreased shock absorption for a teenager who plays sports most days and tight hamstrings.

The rain has seemed to be endless (except for the last three days of beautiful sunshine). 

At least I was able to get some baking done.  Choc chip cookies, Anzac's, this easy Date Loaf that I found here and the following yummy slice. 

MOOMBA FINGERS

125 butter/margarine

1 cup sugar

1 egg

1 cup mixed fruit

2 cups SR flour

pinch of salt

Melt butter in a large saucepan, add sugar and allow mixture to cool slightly.  Add beaten egg, mixed fruit, sifted flour and salt.  Mix well.  Spread in a greased slab tin 23 x 28cm and bake in a moderately hot oven 190C for 20 minutes.

Ice with lemon icing and top with a sprinkle of coconut or chopped nuts.

It seems that I have no sooner baked and filled the tins and I'm at it again.

 

I also managed to get some knitting done, trying to finish off a jumper for the little man.  We had some nice quiet time during the wet days where I knitted.

Unfortunately, the knitting now has to wait for a few more days.  Over the weekend we went to our friends wood yard to collect some logs from their 'scrap pile'.  As I was picking one up another bounced off the loader bucket and landed on my finger, crushing it against another piece.  PAIN!!!!  It is still quite swollen, a beautiful patchwork of colours and very immobile.  This post has taken me oh so long to write.  I've been itching to get back to my blog and was very determined to get this done.

I now have to find something to do that doesn't involve the index finger of the right hand!!

Hope you are all well and have a lovely day :)

mmmm .... butter

Although I've wanted to try my hand at making butter for a while now, I definitely had a 'prompter' yesterday!!

That DD2 of mine used all the butter on her breakfast before running off to meet her older sister for a day of shopping AND DIDN'T TELL ANYONE. They all know its one of my pet hates.  If you use something up, write it on the shopping list or tell someone.  

I had a tub of cream in the freezer so got it out for thawing and here we go -

Bit worried I should've used  the 'big' processor!

Butter separated from buttermilk

Straining

Finished product

How totally cool!!  

I'm so pleased with it.  I only added a touch of salt.  The kids are on 'rationed' portions of the homemade butter!

I worked out that 600ml of cream gave me 266gm of butter and 300ml of buttermilk.  For the price of 600ml of cream, this is not cheap butter.  Sometimes its not always about the price though - it is simply divine.

Next question was - what do you do with 300ml of fresh buttermilk??

Nice batch of scones for morning tea, that's what!

Hope you all have a lovely day :)

the essentials

There are days when you just have to do what needs to be done, right??  YUK!

It was another beautiful day outside, despite the forecast of rain developing again.  I went out several times, just because, but had to get stuff done inside.

First, I want to thank you Leanne from Cottage Tails for joining me as my first follower!! I was very excited, rang hubby at work and he said "is that what you rang for", I'm sure he was excited on the inside! He said he would always 'follow me', mmmm, I love him!

 * Bread rolls and a loaf made early.

 * Slow cooker on ready for dinner tonight.

 * Laundry detergent made and bottled when cooled (you can find this and much more here).

 * Washing folded, ironed and put away.

 * Refereed the kids when needed .... yep, its still school holidays.

 * Then sat to start a new knitting project.  Already have a jumper to finish, but this needs to be done for a birthday next weekend.  I'll fill you in on it next time.

Hope you all had a terrific day :)

orange cake anyone?

So, I decided to try some new cakes with the oranges today.  They are the sweetest smelling oranges ever.  DD2 says they're the best oranges she's ever had!  Go Nanny!!

The first one is - 

ORANGE POPPY SEED SYRUP CAKE

1/3 cup poppy seeds

1/4 cup milk

185g butter, softened

1 tblspn finely grated orange rind

1 cup caster sugar

3 eggs

1 1/2 cups self-raising flour

1/2 cup plain flour

1/2 cup almond meal

1/2 cup orange juice

Orange Syrup:

1 cup caster sugar

2/3 cup orange juice

1/3 cup water

Preheat oven to moderate (180C/160C fan-forced).  Grease a deep 22cm round cake pan; line base and side with baking paper.

Combine seeds and milk in a small bowl; let stand for 20 minutes.

Meanwhile, beat butter, rind and sugar in a small bowl with electric mixer until light and fluffy.  Add eggs one at a time, beating until just combined after each addition.  Transfer mixture to large bowl; using a wooden spoon, stir in flours, almond meal, juice and poppy-see mixture.

Spread mixture into prepared pan; bake for about 1 hour.  Stand cake in pan for 5 minutes before turning onto a wire rack over oven tray.

Make orange syrup.

Turn cake top-side up; pour hot syrup over hot cake.  

Orange Syrup - Using wooden spoon, stir combined ingredients in a small saucepan over heat, without boiling, until sugar dissolves.  Bring to a boil, reduce heat; simmer, uncovered, without stirring, for 2 minutes.  Pour syrup into a heatproof jug.

You don't have to do the syrup thing, I tell you, it smelt mighty fine when it came out of the oven, I could have just tucked right into it!!

I was just about to start the next one when my neighbour called and asked me if I'd like to go for a walk.  I said yes, thinking I don't really have time for this.  I'm so glad I did.  It was such a beautiful day and I really enjoyed our walk and talk, she is such a lovely lady.  They have only been next door for about six months and are living in their shed before building a house; just as we did.

Ok, the next one I found comes from a section in my cookbook that is 'One-Bowl Cakes'.  Its great, throw everything in at once, give it a whizz and into the oven, here it is - 

ORANGE DATE CAKE

125gm butter

2 tspns finely grated orange rind

3/4 cup caster sugar

2 eggs

1 cup self-raising flour

1/2 cup plain flour

1/3 cup orange juice

1 cup coarsely chopped dates

Preheat oven to moderate (180C/160C fan-forced).  Grease a 20cm ring pan; line base with baking paper.

Beat butter, rind, sugar, eggs, sifted flours and orange juice in small bowl with electric mixer on low speed until combined.  Increase speed to medium; beat 2 minutes or until mixture changes in colour and is smooth.  Stir in dates.

Spread mixture into prepared pan; bake for about 40 minutes.  Stand cake in pan for 2 minutes, before turning on to wire rack to cool.

We didn't get to try this one yet.  The Poppy Seed cake we had a nice piece of after dinner.  Oh, it was sooo good.  If I could've I would fit in two pieces, but I was stuffed!!

Hope you're all having a lovely weekend :)

herb cheese scroll

Sometime during the day on Sundays DD1 and her boyfriend come for a visit.  No time, no warning, we just know that on a Sunday that will rock up at some point.  I suppose they think we will just always be here, so there's no need for warning.  They are right.  

To an 'outsider', our lives must seem very dull, always home, always 'doing something' around the block.  But you know what???  I LOVE IT and I wouldn't have it any other way.  I love my life.  I love always cooking, gardening, sewing, knitting, bottling and discovering knew things.

I decided to make a herb cheese scroll for morning/afternoon tea, whichever the case.  'Boyfriend' comes from a very different family to ours and loves the home cooking.  That makes me happy!!

 

HERB CHEESE SCROLL

3 cups self-raising flour

pinch baking powder

45gm butter

2/3 cup milk

1/3 cup water

Filling:

1 cup shredded cheddar cheese

1/2 cup grated parmesan cheese

1/2 cup chopped parsley

1 tblspn chopped fresh tarragon

1 tblspn chopped oregano

1 tblspn chopped rosemary leaves

15gm butter, softened

1 egg yolk, beaten

2 tspns water

Preheat oven to hot - 2--C.  In a large bowl, sift together the flour and baking powder; rub in the butter.  Combine milk and water; thoroughly stir into dry ingredients to make a soft dough.

On lightly floured surface, gently knead dough until smooth.  Roll out to a 38 x 28cm rectangle.

To make filling, combine the cheeses and herbs in a bowl.  Spread soft butter thinly over rectangle to the edges; evenly sprinkle with the cheese mixture.

Roll up from one short end; cut crosswise into 10 equal slices.  Arrange, cut side down, in greased and paper lined 20cm round cake tin.

Combine egg yolk and water; brush over slices.  Bake 25-30 minutes or until the scroll is firm and browned.  Serve warm.

That certainly hit the spot on a wintry Sunday afternoon!!

Hope you all had a wonderful weekend :) 

ANZAC DAY

Such a special and emotional day it is today.

Today is a National day of Remembrance in Australia and New Zealand to honour the memory of the Australian and New Zealand Army Corps who fought in Gallipoli in World War 1.  It now more broadly commemorates all those who died and served in military operations for their country.  This is one of the most important days of the year for us.

With symbolic links to the dawn landing at Gallipoli, the day starts with a dawn service.  Thousands attend around the country.  The old and the young.  Standing side by side, full of pride, thanks, emotions that cannot be described.  The Anzac Day Parade follows mid morning through the city.  As a child we never missed these.  Of course back then there were many more 'old' diggers (nickname for Aussie soldiers) than today.  My mum would always cry, especially when she saw her old Uncles marching.  The wars affected their families so much more than we can relate to.

There are four towns in our Shire, so we take turn about for the dawn service. 

This year is the first year that DH father is not here to share this day with his fellow comrades.  They will remember him, have a drink for him and in many ways he will be there with them.  Our family decided to meet in the Garden on Remembrance at the War Cemetery where his plaque has recently been added.

It was a beautiful day.  These days that are so full of emotion are so draining.  We were so tired from it all, quite night was had and early to bed!!

He doesn't really understand but he knows we're there for Pop.

We miss you Pop

Such a spiritual place.

Just before Anzac Day (made all year round but always for this day) we make a fresh batch of Anzac Biscuits.  This is the recipe, followed by the history of these.

ANZACS

1 cup plain flour
2/3 cup caster sugar
1 cup rolled oats
1 cup desiccated coconut
124g unsalted butter
1/4 cup golden syrup
1/2 tsp bicarb soda
1 tblspn boiling water

Preheat oven to 180C. 
 
Sift flour and sugar into large mising bowl.  Add oats and coconut; make a well in the centre.


Combine butter and golden syrup in small pot.  Sitr over low heat until butter has melted and mixture is smooth; remove from heat.  Dissolve soda in water; add immediately to butter mixture.  It will foam up instantly.  Add butter mixture to dry ingredients.  Using a wooden spoon, stir until well combined.


Roll balls of 1 level tablespoon of mixture at a time onto prepared tray.  Flatten only a little with fingers, allowing room for spreading.  Bake 15 - 20 minutes or until just browned.


Remove from oven; transfer to wire rack to cool.

I bake mine in a slightly cooler oven 165C so they are not so hard.

This is the history of the Anzac Biscuit : -

·         During World War 1, the wives, mothers and girlfriends of the Australian soldiers were concerned for the nutritional value of the food being supplied to their men. Here was a problem. 

o    Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometres per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. 

o    A body of women came up with the answer - a biscuit with all the nutritional value possible. The basis was a Scottish recipe using rolled oats. These oats were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.

o    The ingredients they used were: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers’ Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.

o    A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was golden syrup or treacle.  

o    As the war drew on, many groups like the CWA (Country Women’s Association), church groups, schools and other women’s organisations devoted a great deal of time to the making of ANZAC biscuits. 

o    To ensure that the biscuits remained crisp, they were packed in used tins, such as Billy Tea tins. The tins were airtight, thus no moisture in the air was able to soak into the biscuits and make them soft.  

Have a lovely day and God Bless :)