tag:blogger.com,1999:blog-50838496394118698702024-03-06T04:37:12.121+10:30Witcha cookin?KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-5083849639411869870.post-23334186040167861302013-03-25T22:09:00.007+10:302013-03-25T22:09:50.543+10:30Hop to it -Marshmallow Bunnies - <div style="text-align: center;">
In my opinion, the most awsomest MARSHMALLOW recipe for EASTER BUNNIES.</div>
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These cute edible critters have been doing the rounds in my family since I was a little un and they still bring a smile and a big "Yes Please" when offered to family and friends over the Easter long weekend.</div>
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THE GOOD NEWS IS</div>
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You still have time to have a go.</div>
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This makes 4 middle sized bunnies and 18 -24 baby bunnies. Any left over marshmallow can be poured into an oiled container, cut into squares and rolled in coconut.</div>
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Here we go:</div>
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Place 2 cups sugar and two tablespoons gelatin in a saucepan and mix together well. </div>
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-I found this disperses the gelatin evenly and stops it from clumping.</div>
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Add 1 1/2 cup hot water.</div>
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Simmer for 5 minutes - do not stir</div>
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Boil for 5 minutes - do not stir</div>
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Take off the heat and let cool. This is when I usually tip the marshmallow into a big glass bowl. </div>
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-Don't let this mixture go cold as it doesn't whip up as much.</div>
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- If it is too hot it takes FOREVER to whip up but it still work either way.</div>
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Place Bunnie moulds on a baking tray and lightly spray the inside of the moulds with oil. I usually turn the mould upside down for a bit so any excess spray runs out.</div>
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Add 1 teaspoon coconut essence and beat using electric beater until white and frothy. It will thicken but it still needs to be fluid, not chunky. </div>
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Spoon marshmallow into bunny moulds, give the mould a tap on the bench to move air bubbles out of the ears and head before you pop your little bouncing friends in the fridge to set - maybe 1/2- 1 hour.</div>
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The best way to get the bunny out of the mould and not mangle its cute little face is to stick your finger up its .....rear, and it will just pop out... (lol) with ears in tact. </div>
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<span>Paint the ears with pink (or other) food colouring using a cotton tip and roll in coconut.</span></div>
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<span>- Dry roasted coconut tastes amazing too and doesn't take much time at all.</span></div>
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<span>Pack up in air safe containers and bunnies stay fresh for at least a week.</span></div>
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<span>These are great gifts for family or friends. </span></div>
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<span>So get hopping..... and don't forget to let me know how you go!!</span></div>
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KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com1tag:blogger.com,1999:blog-5083849639411869870.post-45503690860451169292013-03-03T12:55:00.000+10:302013-03-03T12:57:13.211+10:30Kale Risotto is Yummo!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYJbZfYNjw8EItZ6tnX2BwFBsiBD_HOWmXAJGg9NcLRQPQVC6wC9o0gjayzorugd0Eo9dWXXiCvsM1vez2I6DkIRqp2pp4TdyVtAvWIntTeeP5Ea_pVbNLKaBwSLUMf4SL2QpKQEQQG2l/s1600/lacinato-kale21.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYJbZfYNjw8EItZ6tnX2BwFBsiBD_HOWmXAJGg9NcLRQPQVC6wC9o0gjayzorugd0Eo9dWXXiCvsM1vez2I6DkIRqp2pp4TdyVtAvWIntTeeP5Ea_pVbNLKaBwSLUMf4SL2QpKQEQQG2l/s200/lacinato-kale21.jpg" width="181" /></a>I had never heard of kale until i began teaching cooking and kale risotto was the first dish we attempted with our garden produce. The kitchen kids devoured the entire pot every time, without fail and requested we make it regularly. <br />
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Apparently kale was common in Australia many years ago but was overtaken by spinach and disappeared. It is now becoming a "trendy veggie" and available in supermarkets as well as markets.<br />
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As is standard with a risotto, it is a creamy dish - butter is the key here. I found the kale flavour to be quite mild, delicate and moreish. It is easy to prepare but does take some stirring..stirring and stirring. <br />
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The bonus with this recipe is that any veggies can be added. Silver beet, spinach, carrot, pumpkin, corn, beans, zucchini and even eggplant worked well.<br />
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A risotto should be eaten immediately because as it cools it gets very gluggy/stodgy and it does not reheat well. <br />
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Kale risotto<br />
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What ya need<br />
3 cups chicken stock <br />
3-4 cups water<br />
1 tsp sea salt<br />
400 g kale - wash, remove stem and finely chop<br />
1 large onion - peel and finely chop<br />
1 tblspn olive oil<br />
2 tblspn butter<br />
3 large garlic cloves - peel and crush<br />
1 1/2 cups arborio rice<br />
1/2 cup parmesan cheese - grated<br />
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<strong>What ya do</strong><br />
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<tr><td class="tr-caption" style="text-align: center;">2 pots, one for kale/stock and one for the final result</td></tr>
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*Bring stock and water and salt to boil in a saucepan - cold water/stock makes for a gluggy risotto<br />
*Prepare kale and add to stock<br />
*In a larger pot, using the olive oil, sweat the onion.<br />
*Add the rice and garlic. Fry off for a few minutes.<br />
*Add a few ladles of stock/kale into the rice and stir<br />
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<tr><td class="tr-caption" style="text-align: center;">Not quite ready. Keep stirring!</td></tr>
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*Once the rice has absorbed the stock add another ladle full and stir, stir, stir<br />
*Keep this process going until the rice is tender <br />
*It is not essential all the stock is used, but all of the kale should be added <br />
*More hot water/stock can be added if the rice if more liquid is needed to complete the cooking process.<br />
*Once the rice is cooked add the butter and parmesan<br />
*Do not forget to taste before serving to check there is enough flavour. Extra stock powder or salt or cheese can be added quickly before serving<br />
*Mix through well and serve immediately <br />
*Enjoy the texture as it rolls around your mouth, and the flavour it leaves behind. You will become addicted!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJoiOi9ITCi-1I2jkJ568DWZ0A24XujKNVVSeLUgV4nqmq1BYfvjoWTOxHag6NFBhS9DVMWH2ow48bkA154CuNGONSdpHhyi0jVg4PYKw_AMqKvN6njYYUcUpbbzubPpWcqTX6QX3eZ_B/s1600/smiley_face_tongue_postcard-rd8776af477944927878a6f2fbf8b7469_vgbaq_8byvr_512%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJoiOi9ITCi-1I2jkJ568DWZ0A24XujKNVVSeLUgV4nqmq1BYfvjoWTOxHag6NFBhS9DVMWH2ow48bkA154CuNGONSdpHhyi0jVg4PYKw_AMqKvN6njYYUcUpbbzubPpWcqTX6QX3eZ_B/s200/smiley_face_tongue_postcard-rd8776af477944927878a6f2fbf8b7469_vgbaq_8byvr_512%5B1%5D.jpg" width="200" /></a>Oops! I was so keen to eat the end result that I forgot to take a pic, so you will have to make it yourself to see the end result. <br />
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Hmmm, just thinking, I also have an awesome recipe for Basil risotto. Might put that up soon so keep posted!<br />
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Happy cooking!KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com2tag:blogger.com,1999:blog-5083849639411869870.post-6311812319345938932013-02-28T23:00:00.000+10:302013-03-01T23:43:09.129+10:30Sour Dough lesson with Julia<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Wow! What a month it has been. I resigned from my job as a Stephanie Alexander Kitchen Garden Specialist. It was a very difficult decision to make but I am glad I had the courage to make it. </span></div>
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<span style="font-family: inherit;">I found my 2 1/2 years as the Kitchen Specialist (teacher) to be the most amazing, exciting, engaging and fulfilling experience. In fact it was the experience of a life time and the most absolutely awesomest job I have ever had. I learnt soooo much that I will carry with me through the next learning stage and extension of my career - my Bachelor of Education in Home Economics degree. </span></div>
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<span style="font-family: inherit;">Last year I began my degree part time whilst working, this year I will be able to put all my energies into full time study (unless I decide to go for another SAKG Kitchen Specialist position). </span></div>
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<span style="font-family: inherit;">One of the things I will miss about my job is all the experimental cooking I have done over the last few years. How am I going to keep it going I wonder...</span></div>
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<span style="font-family: inherit;">To keep my creative juices flowing I enlisted the help of my cooking buddy Julia. As one of my treasured SAKG kitchen volunteers, a passionate foodie and sour dough bread wizz, I felt sure she could teach me how to make her speciality - scrummy sour bread loaf. </span></div>
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<span style="font-family: inherit;">I have always steered clear of baking bread and I question myself as to why baking bread seems such an intimidating task? Perhaps it is the thought of wasted time and supplies if it doesn't turn out. </span></div>
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<span style="font-family: inherit;">But I have learnt that each mistake brings me closer to the perfect end result.</span></div>
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<span style="font-family: inherit;">Sour dough bread has been around since about 1500BC. Lactic acid bacteria (lactobacillus) and natural yeast is the preserving/rising and flavour agents in sour dough. Sour dough keeps longer than other yeast breads, is a little heavier and has a slight sour after taste which I think is a little like sour cream - but just a little! It is not a lot of hands on work but does involve a lot of resting time. Perfect for a weekend around the house and a loaf or foccacia can be made. Yummm!</span></div>
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<span style="font-family: inherit;"> Firstly - We start with "STARTER". Hmmm, funny bout that! It is a runny, gloo like, sour smelling white pastey gloop. This can be purchased over the net but it can also be made. It is weird stuff, it is easy to make and you keep a little bit in a jar and use a bit and keep a bit for the next time and it just keeps going like that. Julia gave me some of hers to START me off (giggle) but I found a blog that goes into more detail about making your own starter which is just putting flour and water in a jar!!!</span></div>
<a href="http://sourdough.com/blog/sourdom/beginners-blog-starter-scratch"><span style="font-family: inherit;">http://sourdough.com/blog/sourdom/beginners-blog-starter-scratch</span></a><br />
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</a><span style="font-family: inherit;"><span style="font-family: inherit;">Once we have the starter, we need to make "Fed starter" What the? you say. What is fed starter? It is STARTER that is FED! You need to feed the starter to make it come alive. How Bizarre! I swear, this has played in circles in my non scientific brain, but I understand the process now. I think!</span></span><br />
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To make 2 loaves, pour 100g starter into a bowl, mix in 200g of water and 200g of PLAIN flour. I forgot and used self raising flour which resulted in a tasty yet doughy bread. It doesn't have to be mixed perfectly as the lactobacillus will draw it together until it is a consistent gloopy texture. Give it a stir occasionally and you will notice the difference as it happens. It is pretty amazing really.<br />
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<span style="font-family: inherit;">When the fed starter has been fed and is all swollen and goopy (this may take an hour or two) it is time to make the dough. </span></div>
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Measure out 200g fed starter ( left over fed starter can be added back to the starter). Add 280g water, 2g instant yeast, 10g salt, 500g plain white flour.</div>
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Use a butter knife to bring the ingredients together roughly. Cover with greased cling wrap and rest for a couple of hours.</div>
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Now the fun begins!</div>
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Wet your fingers a little to stop the dough sticking to them and tip out the dough onto a lightly oiled bench top. A stretch and fold technique is now used to activate the gluten and it takes hardly any time. Imagine the dough is a square and stretch the dough out to the side, fold back into the square, stretching each side in turn. Take note of the texture at this point for it will change. Right now it should be bumpy and sort of rough. Place back into the bowl, cover and let rest for a 2-3 more hours. The rising times are shortened on a hot day.</div>
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With the second stretch you will notice how the dough is changing, it is becoming more flexible and resistance can be felt. Rest again for half an hour or so.</div>
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Line a tray with baking paper. After the third stretch, shape the dough into a loaf shape. Make sure the edges are together so the dough does not separate. Place the dough on a baking tray and let rest until the outside of the dough is dry and firm to touch and you will see growth. Score the top of the loaf with a knife before placing into the oven. Pre heat oven to about 195 degrees C. Place another tray/oven safe bowl 3/4 filled with water on the shelf underneath to produce steam. Cook for 25-40 minutes. Cool on a wire rack. Remember - each oven is different so getting the right temp and cooking time may take a bit of practice. </div>
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Foccacia works wonderfully with this recipe. The dough is made the same but grated Parmesan, chopped rosemary and rock salt can be added. Place a liberal amount of olive oil in the base of baking tray with an edge.</div>
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After the third stretch, mold the dough into the oiled tray.</div>
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Drizzle some olive oil over the top, and sprinkle more salt or cheese if desired. Place in the oven. Cook with water bath but only for about 15 minutes.<br />
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P.S. If starter has been in the fridge for a few weeks, tip half out and add equal amounts of plain flour and water and shazzam! It will bring it back to life! </div>
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So have a go! </div>
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Have fun!</div>
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And </div>
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Experience a new cooking adventure!!!</div>
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<tr><td style="text-align: center;"><a data-ved="0CAUQjRw" href="http://www.google.com.au/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=K_jYxUVWY4jU4M&tbnid=3ibMeKFugmMwUM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.pictures88.com%2Fcomments%2Fyou-rock%2Fpage%2F3%2F&ei=ZEkvUY3sG5DkmAW3mIDYCw&bvm=bv.43148975,d.aGc&psig=AFQjCNFTqfClFoE2o3-DutufaNZaVZ8b2A&ust=1362139857420105" id="irc_mil" style="border: 0px currentColor; margin-left: auto; margin-right: auto;"><img height="200" id="irc_mi" src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSXNdDXM5l2mgV07-VV1lUMgUHOLAUca405LbTgsyNm5s1XsAQhoQ" style="margin-top: 0px;" width="197" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks Julia Babe for a GREAT experience! </td></tr>
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KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com3tag:blogger.com,1999:blog-5083849639411869870.post-84268896294970116192013-02-14T16:49:00.003+10:302013-02-14T16:49:52.491+10:30Strawberry jam...mulberry jam and Muffin <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/74126_10151354495334684_339242313_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" height="179" src="https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/74126_10151354495334684_339242313_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My 15 year old pup MUFFIN <br />
always keeps me company whilst I am cooking! <br />
Even if it is past her bedtime.<br />
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Who doesn't love Strawberry Jam? <br />
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I have made Jam successfully a couple of times, but I thought this time I would research recipes after chatting with fellow jam maker and friend Lyn. Previous attempts have worked, even though I made them with vague recollections of a TV show viewed years ago which suggested fruit and sugar be equal quantities. On this flimsy bit of memory, I managed to work out how to make a jam, although it was usually a little thick but so very tasty.<br />
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<tr><td class="tr-caption" style="text-align: center;">Now for a taste test!</td></tr>
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Once this current batch of jam had cooled I was a bit miffed to find it was still a little thick. I find I am fixing a lot of my cooking recently...My T.A.F.E. Chef Peter, said you can fix almost anything unless it has too much salt, you just need to know how. How to fix this then? It's not burnt, just thick. I figure take it out of the jar, add water until it is the consistency I want, bring to the boil and pour into re-sterilised jars. Perfectamundo! <br />
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Next on the list was mulberry jam. I had a large bag of them in the freezer, thanks to Auntie Helen. This made a very tangy and textured preserve AND I did not overcook it this time... See....she is learning! <br />
I made quince paste last September. It is awesome on cheese and that is essentially the same as a jam. I was wondering how jam would taste on cheese? Answer = Not sure, I will leave that up to you to decide. <br />
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<tr><td class="tr-caption" style="text-align: center;">quince paste, mulberry and strawberry jam<br />
on cheese</td></tr>
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I would try this recipe with any jam worthy fruits and it is really easy once you can visualise the setting point, which may or may not take a couple of attempts.<br />
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Firstly - A few tips for jam making.... </div>
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* It is not generally recommended to use over ripe strawberries for jam..why not I say!. (apparently there is not enough pectin, but i have never had a problem) Waste not want not. A punnet makes a jar, and you will be hooked. <br />
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*Normal sugar works fine but jam sugar has added pectin, which helps with setting and decreases cooking times. This can be found at the supermarket and is called JAM sugar. Thanks for that tip Lyn.</div>
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*Use a pastry brush and a little water to brush down the sides of saucepan to stop sugaring.</div>
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*Stir, Stir, Stir.</div>
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*A fork in the bottom of the pot may help prevent sticking.</div>
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*If jam is too runny, you many need to boil for a bit longer but test regularly.</div>
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*Dancing in the kitchen goes well with some cooking, just not jam making! It gets flicked around...</div>
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*Wear shoes, in case a little spit of boiling jam lands on your toes! ouch! ( whilst you are dancing)</div>
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*Be careful taking photo's over a boiling pot of jam... a camera won't improve it's taste ( No I didn't, but almost..lol)<br />
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Jam</div>
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1 cup fruit</div>
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3/4 cup jam sugar <br />
1/4 cup water<br />
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This was the first time I used jam sugar which has pectin added. This helps to thicken the jam and cut the sugar down by 1/4 cup.<br />
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*Prepare fruit - large chunks for chunky jam or finely chopped for finer textured jam</div>
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<a href="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/150275_10151339203194684_342791894_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" height="179" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/150275_10151339203194684_342791894_n.jpg" width="320" /></a>*Place all ingredients in saucepan and dissolve sugar over a low heat</div>
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*Turn up the heat, boil for around 20 minutes, stirring to prevent sticking</div>
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*Test jam by dipping in a silver spoon, run another spoon along the back and a line should be left. The jam should not run back together, if it does boil for another few minutes and check again</div>
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<a href="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn1/530814_10151339218934684_1305242737_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" height="200" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn1/530814_10151339218934684_1305242737_n.jpg" width="112" /></a>*Pour hot jam into hot sterilised jars. Tip upside down for a few minutes to seal the jar. When you put the jar upright you will notice the lid will have expanded and be hard. As it cools, it will flatten. This seals the jar correctly. When you open the jar it will pop like jars we purchase, cool!</div>
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This jam was excellent on the sponges I made during the holidays.</div>
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P.S. Try eating a cherry whilst stirring jam. The brain gets confused and we also taste through smell, so my senses just wanted to taste strawberry. I could not taste the cherry until I looked away.... Weird!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9uxeE3rBrXfVh25Q7XdIlgno6_yFYKVpLIZnNvDeKBCM9NctNkscgG70Mv_COs0vKm62nZkkwoBoZKwW82WRHPErGWoF7oA4Ltm9R955E6FS97g0xnnq6sru8mWgC5masKzqimoz49Zv/s1600/IMAG0743.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9uxeE3rBrXfVh25Q7XdIlgno6_yFYKVpLIZnNvDeKBCM9NctNkscgG70Mv_COs0vKm62nZkkwoBoZKwW82WRHPErGWoF7oA4Ltm9R955E6FS97g0xnnq6sru8mWgC5masKzqimoz49Zv/s320/IMAG0743.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A pear and apple tart using jam on top for sweetness.</td></tr>
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Hope you have a go.</div>
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Happy Preserving!<br />
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</a>KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com2tag:blogger.com,1999:blog-5083849639411869870.post-8046439393618269882013-02-06T22:12:00.000+10:302013-02-07T21:22:17.975+10:30Uni break Milk Shake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmxzDRDJtb5YbMNIOuob3HecgpXFlbjBqduOR5J21LKLzsToVvxbsmw8PcXj9nVto-6JCH9wuy7-mKjkAFU-W_tg_2T_Z3XDd54I1YTVTEa0F69KVg94A5oRUv0TGC8vuNy3XK9ZiB6vz/s1600/563728_10151414575124684_699865627_n%255B1%255D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmxzDRDJtb5YbMNIOuob3HecgpXFlbjBqduOR5J21LKLzsToVvxbsmw8PcXj9nVto-6JCH9wuy7-mKjkAFU-W_tg_2T_Z3XDd54I1YTVTEa0F69KVg94A5oRUv0TGC8vuNy3XK9ZiB6vz/s400/563728_10151414575124684_699865627_n%255B1%255D.jpg" width="400" /></a>Today was enrollment for Fashion Design as part of my Home Ec degree so a few of my friends and I headed into town. Once enrollment was over and the required sewing equipment was purchased we headed to an interesting coffee house for a beverage.<br />
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I cannot for the life of me remember the name of the place, and I have to say the chocolate milkshake I ordered was one of the most average ones I have ever had. BUT they served their drinks in clean pasta jars??? With re usable bamboo straws??? What the??? They are not bamboo paper straws but actual wooden bamboo. Now that is something I have never seen. What a great idea for a party.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4gIKrkDGhD6MUEPKkE8MS8GGfj1dsfBprSmTp8btS-h8fzvQqpaM_aftXyZyYAx67TqWyfdd6fYnSvKWTZF_-FAH4jVn2D7Br3jjplmfI2MwcLrZbxQinw0ko7ZQyqPD-L_PzE_8Syty/s1600/557613_10151414695909684_1466660097_n%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4gIKrkDGhD6MUEPKkE8MS8GGfj1dsfBprSmTp8btS-h8fzvQqpaM_aftXyZyYAx67TqWyfdd6fYnSvKWTZF_-FAH4jVn2D7Br3jjplmfI2MwcLrZbxQinw0ko7ZQyqPD-L_PzE_8Syty/s320/557613_10151414695909684_1466660097_n%5B1%5D.jpg" width="320" /></a>Did a tad of research and here is what I found.<br />
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<a href="http://bamboostraws.net/">http://bamboostraws.net/</a><br />
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Have not found them in Australia yet, will keep looking. If anyone knows where to get them please let me know... ta.<br />
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<br />KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com2tag:blogger.com,1999:blog-5083849639411869870.post-89416369014851879302013-02-06T20:44:00.000+10:302013-02-15T13:26:40.216+10:30Preserving - Tomato Sauce (katsup) <div style="text-align: left;">
Hi All, </div>
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This is rather a long blog... so if you just want the recipe scroll down the page. If you want a short</div>
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story about sauce, get reading. Either way, enjoy!</div>
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One of the things I find special about cooking is the passing down of recipes through family and friends. It is not just the food, I feel it is really passing down the feelings of love... "I love you enough to make you this special dish, I hope you enjoy it!" It certainly gives me the warm fuzzys. </div>
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<em><span style="color: red;">LOVE IS MY FAVOURITE INGREDIENT !!! And you need lots for this sauce!</span></em></div>
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Last year I wanted to learn how to make tomato sauce so I could pass on the love and teach my kitchen kids at school how to make it with the tomatoes they grew in their school garden. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64JkWnwY0zZoH9UDKsJYSbYfElkp4eM0-eaepoDXt2quYjDqsrN_6il7KBEB_dnl1UaUUgN6tAf_8nEU2an259XY1EvJV_OOMKjldnXhETD-bX1zqTqGPs-MHOyvwh2ir6jxQey1LSNEs/s1600/nanna.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64JkWnwY0zZoH9UDKsJYSbYfElkp4eM0-eaepoDXt2quYjDqsrN_6il7KBEB_dnl1UaUUgN6tAf_8nEU2an259XY1EvJV_OOMKjldnXhETD-bX1zqTqGPs-MHOyvwh2ir6jxQey1LSNEs/s320/nanna.jpg" width="320" /></a>Of course I called on Mum to dig out her Grandmothers recipe from the 1920's, possibly earlier. It was originally measured in pounds and ounces and I'm thinking it could be at least 100 years old. It has now been passed down 4 generations. I am told my Great Nanna Stoneman was a great at cooking, knitting and crochet. All of which has been passed on down the family line, or at least, many of us attempt to continue the line of specialised Granny talents.<br />
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Mum and I made a successful batch of sauce before I attempted it with my kitchen kids. All I can say is.... AWESOME and tasted just as I remembered.</div>
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A few weeks later the kitchen kids and I also managed to make a tasty batch of sauce which we used with sausage rolls made during class. My mouth is watering whilst I am writing, remembering the flavours together...mmmm...<br />
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We entered our sauce in the Botanical Gardens Tomato Sauce Competition and came 3rd...our prize was a cooking demonstration by 2011 Master Chef runner up, Michael Weldon. That was an exciting and entertaining class for us all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyeHParDUTSbskXBZS50F2j5feLLc6zdzy1sYDJhAsidrWQ1n45a5k7vUmERDRtcv4dDloezQIX0Sf-mxgB53_i7cK-eOO91ZoFPHC-baLOuIVWghdEq2u-aljjZQsCA_uvUBpnQ9NLXa/s1600/SAM_1868.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyeHParDUTSbskXBZS50F2j5feLLc6zdzy1sYDJhAsidrWQ1n45a5k7vUmERDRtcv4dDloezQIX0Sf-mxgB53_i7cK-eOO91ZoFPHC-baLOuIVWghdEq2u-aljjZQsCA_uvUBpnQ9NLXa/s200/SAM_1868.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWXJsK_v8dT8egWrNWGmMioAZ2s8tMHI1XxB-P7rJDbqlxNcRW4OaSNhdI-LrYjB3IOnEKX7lK6jNcU4kclSIwiB7S-CL2EUlGAT4oJ85FOhB6DmW9uYD79aR1y2tvlHAQj4ABr3JFzRV/s1600/28042012479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWXJsK_v8dT8egWrNWGmMioAZ2s8tMHI1XxB-P7rJDbqlxNcRW4OaSNhdI-LrYjB3IOnEKX7lK6jNcU4kclSIwiB7S-CL2EUlGAT4oJ85FOhB6DmW9uYD79aR1y2tvlHAQj4ABr3JFzRV/s200/28042012479.jpg" width="200" /></a></div>
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A year later and the sauce making began again. It was a long process so a day needed to be set aside. It is quality time with Mum, we can chat for the whole day whist doing something fun and productive. And, I don't have to do all the dishes!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLDJr0r88SHb3h-TJjQGseEuWTSR334SVMYV02zTdvIEk02mjthHNklbJjxwazQ1rGhVFLq95CYffZr47wdKRKedWDji7An-Hz3bu-IDG0hs4BXSNllvVHowkNrtQ1qgt-Xq6xOXTsxkK/s1600/IMAG0647.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLDJr0r88SHb3h-TJjQGseEuWTSR334SVMYV02zTdvIEk02mjthHNklbJjxwazQ1rGhVFLq95CYffZr47wdKRKedWDji7An-Hz3bu-IDG0hs4BXSNllvVHowkNrtQ1qgt-Xq6xOXTsxkK/s200/IMAG0647.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little Nanna's old mouli</td></tr>
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Tomatoes, apples and onions are peeled and chopped, spices are added, the sauce was on the stove top simmering so went around the corner to my Nanna's to borrow her mouli - we needed this to get lumps out of the sauce later. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_DKhkwIReg7meHR-sHAhC1mdopiTEeUkm5GEH6BWoVVtkLm8gawXR2MA4Yx38sadW0t5vkHTgdu0WqJTZ_iex_C6fvWzbb1PB0U3nhfAoW3ZDtExkXnDgBtfFKKcX4_W4TMLNJpyy_-P/s1600/Nanna+stirring+sauce.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_DKhkwIReg7meHR-sHAhC1mdopiTEeUkm5GEH6BWoVVtkLm8gawXR2MA4Yx38sadW0t5vkHTgdu0WqJTZ_iex_C6fvWzbb1PB0U3nhfAoW3ZDtExkXnDgBtfFKKcX4_W4TMLNJpyy_-P/s320/Nanna+stirring+sauce.JPG" width="320" /></a>Little Nanna is my Dad's Mum (and YES! she is little) she came back for a cuppa and chat. She became our third "stirrer". There is no way this sauce was going to stick now! Nanna is an expert stirrer and at 86, she was still making her own apricot jam.<br />
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After a days work and ten kilo's of tomatoes later, we had 2 massive pots of tomato sauce ready to be bottled. Yay! </div>
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BUT, hang on, I think the after taste is a little sweet. Hmmm, I was not happy with it. What to do now? Mum researched on GOOGLE... other sauce makers are saying add salt or more spices... hmmm. Nope. I was not happy with that either! Thought I might just leave it in the pot overnight and have a think about it. I think we overcooked it. It was not burnt but the sauce was quite dark. I think the sugar caramelised which led to the concerntrated flavour of sugar hence the over sweet taste.</div>
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My gut instinct told me to just cook up some more tomatoes without any flavours, mouli it and add to the original sauce. I believe we need to follow our instinct in cooking. I have often wondered, is there someone from the spirit world whispering a solution over my shoulder? This solution was in fact the "perfect fix". There was no sweet aftertaste. I was happy now. The sauce was saved.. dant da da da!</div>
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Here it is my Great Nanna Stonemans Tomato Sauce Recipe - make it with a friend and enjoy!</div>
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Ingredients</div>
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5 1/2 kilo tomatoes</div>
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60g chopped garlic</div>
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4 large onions</div>
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6 good sized apples</div>
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915g sugar</div>
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1 desert spoon pepper</div>
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28g cloves</div>
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21g allspice</div>
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80g salt</div>
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3 1/2 cups vinegar</div>
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Muslin/calico/cotton bag for spices or square of cloth and string</div>
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What ya gotta do:</div>
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*Place a 2 forks in the bottom of a large saucepan to stop the sauce from sticking</div>
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*To peel tomatoes (best done with firm tomatoes), cut a cross the base of the tomato and place in a pot of boiling water ( a bowl will also do). When the edges of the skin curl up it is easy to peel off</div>
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*Chop and add to a large pot over medium/high heat</div>
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*Once it starts boiling, turn to a simmer</div>
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*Peel and finely chop apples, garlic and onion - add to pot</div>
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*Add sugar, allspice, pepper and salt</div>
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*Tie cloves in muslin bag - add to sauce</div>
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*Simmer sauce for 2 hours or so, stirring regularly</div>
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*Add vinegar and continue to reduce for another hour</div>
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*Prepare jars by washing in warm soapy water, rinse and heat in a hot oven for 20 minutes</div>
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*Use a silver spoon to test the sauce, it should coat the back without running off</div>
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*Each batch will take a different amount of time to reduce depending on the amount of water in the tomatoes</div>
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*When the sauce has thickened, dispose of spice bag</div>
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*Cool sauce a little and ladle into a mouli to get out the lumps </div>
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*I add the extra step of giving a quick wizz with a hand blender, It makes the sauce pour better</div>
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*Use a funnel to pour into the sterile bottles</div>
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*Put the lid on bottles whilst hot</div>
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*This sauce will keep for ages, if it lasts that long</div>
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*Refrigerate after opening<br />
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See you next time... Happy Preserving!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-ZQn53FYmYZZuQ5Jk5Te8OQQxoxdLvAyZJB1yU9eU7EmTHgZr-dO1fexq-EJ7gP5QJuNlIlRDAPl2A9j8By9re2FhrNkFOYYaXvnSE3gH2ks8orN3iAqTI9Ib3JAUpuasH7tA6y7bZD7/s1600/me+n+sauce.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-ZQn53FYmYZZuQ5Jk5Te8OQQxoxdLvAyZJB1yU9eU7EmTHgZr-dO1fexq-EJ7gP5QJuNlIlRDAPl2A9j8By9re2FhrNkFOYYaXvnSE3gH2ks8orN3iAqTI9Ib3JAUpuasH7tA6y7bZD7/s320/me+n+sauce.JPG" width="320" /></a></div>
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KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com2tag:blogger.com,1999:blog-5083849639411869870.post-28341677181298377462013-01-19T19:38:00.001+10:302013-01-20T20:56:14.660+10:30Berry sponge cake helps to celebrate 30 years of friendship<div class="separator" style="clear: both; text-align: center;">
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A deliciously light, jam and cream filled sponge cake is an afternoon tea favourite at our place and my Mum is the master at making this crowd pleaser.</div>
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<a href="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn1/148898_10151346525579684_351606808_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" height="960" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn1/148898_10151346525579684_351606808_n.jpg" style="height: 520px; width: 99px;" width="183" /></a>These holidays I made sponge cake filled with my own strawberry jam, decorated with mixed berries for my girlfiend Douha and my 31st anniversary of being friends. How blessed I feel to have her still in my life.</div>
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Whilst my sponge cake was well recieved and was shared around, it just doesn't seem the same as Mums. So, I am on a mission to bake the perfect sponge cake and there are some "tricks to the trade". What are they you ask?</div>
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*Get a great recipe off your Mum! It is tried and true so if it doesn't work, the reason is YOU! </div>
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*Use room temperature eggs. A warm egg holds more air. Air is the answer to a fluffy sponge.</div>
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My friend Julia advised me that eggs should be left out for at least four hours for best results.</div>
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*Make sure the bowl/spoons used have no oils on them, this may stop the eggs whipping properly.</div>
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*Use a metal whisk and spoon, glass or ceramic bowls work best.<br />
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*Freezes great with jam and cream at the ready for surprise visitors.</div>
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*Be gentle when moving cooked sponge, this can make it flop... and DO NOT open the oven even a tiny weenie bit as I learnt (yet already knew!)</div>
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THE <br />
CAKE <br />
WILL <br />
SINK!<br />
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MUM'S SPONGE</div>
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This makes 2 round sponges that at be sliced through the centre and filled with jam and cream</div>
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OR</div>
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A stack of sponge kisses. Two are joined together with jam and cream and taste the most awesomest when they are left for a little while so the sponge goes a soft (not soggy).This method is a party favourite.</div>
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OR</div>
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Cooked in patty pans for butterfly cakes. Great for a kids party.</div>
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You will need</div>
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4 large eggs - room temperature</div>
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3/4 cups of caster sugar</div>
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3/4 cups cornflour</div>
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1/4 cup custard powder</div>
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1 heaped teaspoon cream of tartar</div>
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1/2 heaped teaspoon bicarb soda</div>
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Pre heat oven to180C - gas fan forced</div>
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Prepare tins, trays, patty pans accordingly.</div>
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Sift the cornflour, custard powder, cream of tartar and bicarb soda 3 times.</div>
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Beat eggs and sugar in a glass bowl until light and fluffy looking. Takes around 7 minutes.</div>
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Using a metal spoon, fold the dry ingredients through the egg mixture.</div>
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Pour evenly into cake tins and bake.</div>
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Butterfly cakes - 3/4 full patty pans, cook for 10 minutes</div>
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Sponge kisses - place a tablespoon full on paper lined try, cook for 5-7 minutes</div>
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2 round cake tins - oiled and lines, cook for 20 minutes.</div>
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Remember that all ovens are a little different, so you may have to adjust your cooking time accordingly and cook ASAP to keep it light and fluffy.</div>
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Once the cakes are cool it is time to decorate!</div>
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Round cakes get sliced through the centre, spread a thin layer of jam/fruit and cream through the middle and put the top back on. Don't take jam/cream out to the edges as it will spew over the edge and look messy. Add cream and berries or grated chocolate to the top.</div>
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For fairy cakes, cut a small hole out of the top and cut the little round in half. Place cream into the hole, arrange the "wings" on top. Decorate with fruit, or icing sugar.</div>
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<a href="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/487351_10151358697159684_1696081557_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" height="300" id="ms__id5149" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/487351_10151358697159684_1696081557_n.jpg" width="400" /></a>Use 2 rounds of the sponge kisses to make a whole one. Jam and cream the flat side and stick them together. Sprinkle with icing sugar and enjoy! <br />
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Im off to make another one, I want to get it just right! Hope you will join me.<br />
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Happy cooking!<br />
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KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com5tag:blogger.com,1999:blog-5083849639411869870.post-23129013637180181632013-01-19T00:03:00.000+10:302013-01-20T00:35:35.823+10:30Chocolate mousse - Original 70's recpie <div style="text-align: justify;">
My biggest inspiration is my Mum. She is my hero, my treasure and my best friend. She has been the biggest influence in my life and I know I get my love of cooking..... and eating....... from her. </div>
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<tr><td class="tr-caption" style="text-align: center;">3 generations, Mum with me and Nanna in 1973</td></tr>
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I remember so many delicious things Mum cooked as I was growing up. Memorable dishes were, strawberry crepes, brandy snaps, cream horns, cream puffs, vanilla slice and pikelets. At christmas time there was a table full of slices such as peppermint, caramel and rocky road. Birthdays were honey crackles, lamingtons and of course...cheezle (not that we made those).<br />
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<tr><td class="tr-caption" style="text-align: center;">My birthday in 1977</td></tr>
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Obviously we were a fan of sweets but there were some delicious savoury foods like sausage rolls, french onion soup as well as the traditional lamb and silverside roasts. </div>
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Some times fruits were preserved, like tomatoes, plums and apricots. </div>
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Although our tastes have evolved tremendously over the last few years and savoury/veggie foods have become a focus, some things deserve to be remembered such as Mum's traditional chocolate mousse from the 70's. </div>
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Mum made this recently for a friend, and I was lucky enough to get a sample. It took me right back to being a kid. A little bowl is enough to satisfy the sweet monster in us...yum yum yum!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wB_bEN884YEKiPJG2lienNZt-FkLpYevh1WJesPHhK_YkJiVzOxwsr-csls6mwad5LGhr74mo8FfUfblpwPlwQGObic2aYA8mjgY2QX9VGgmq976BWXWvZuG_ZJ5vcP6q6REIz8Xbcu_/s1600/15221_10151249417019684_1651292461_n%255B1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wB_bEN884YEKiPJG2lienNZt-FkLpYevh1WJesPHhK_YkJiVzOxwsr-csls6mwad5LGhr74mo8FfUfblpwPlwQGObic2aYA8mjgY2QX9VGgmq976BWXWvZuG_ZJ5vcP6q6REIz8Xbcu_/s1600/15221_10151249417019684_1651292461_n%255B1%255D.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mum with her 1970's mousse in 2012...does that mean it is now vintage?</td></tr>
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Here it is... super creamy 1970's chocolate mousse</div>
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300g chopped fine cooking chocolate</div>
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3eggs</div>
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1/4 cup caster sugar</div>
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1 tablespoon sifted cocoa powder</div>
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300mls thickened cream plus extra for decorating</div>
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grated chocolate</div>
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Place chopped chocolate in a glass jug or bowl and hold over a saucepan of gently simmering water (double boil). Do not let the bowl touch the water. It is the steam that melts the chocolate.</div>
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Stir with a metal spoon until melted. Set aside and cool.</div>
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Beat eggs and sugar in a large glass bowl. Beat with an electric beater for five minutes or until the mixture is pale and thick. It should have doubled in volume. </div>
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Gently fold the cooled chocolate and cocoa powder together. Do not over stir.</div>
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In a separate bowl, whip cream until soft peaks form. Be careful to not over beat.</div>
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Use a large metal spoon to fold the cream into the chocolate mixture. Keep the mixture as air rated as possible. </div>
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Spoon into 6 serving glasses and chill for an hour.</div>
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Decorate with whipped cream, a sliced strawberry and grated chocolate. </div>
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Just thinking back to the 70's. Do you remember Professor Julius Sumner doing those chocolate ad's on T.V? Love it! They are iconic to us, but were actually made in the 80's. I found a cool one.. here 'tis. P.S. Id like to know how on earth I remembered his name??? Anyway, have a look.......</div>
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<a href="http://www.youtube.com/watch?v=bl0-9tzZRo8" target="_blank">http://www.youtube.com/watch?v=bl0-9tzZRo8</a></div>
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I found one ad from 1970, the year I was born and had to put it up. WHAT A CRACK UP.....!</div>
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<a href="http://aso.gov.au/titles/ads/cadbury-got-yourself-a-man/clip1/" target="_blank">http://aso.gov.au/titles/ads/cadbury-got-yourself-a-man/clip1/</a><br />
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Just before I go, a few more memories of my treasured memories from the 70's.<br />
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Later alligators!</td></tr>
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</v:stroke></span></v:shapetype></span></span>KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com0tag:blogger.com,1999:blog-5083849639411869870.post-40696799117699100962012-12-23T23:06:00.000+10:302012-12-23T23:21:06.026+10:30Anyone for some home made baileys?<div style="text-align: justify;">
Here is a quick post, really quick! Christmas is almost here and like everyone, I have been flat out doing a million things BUT I have not managed to get any special christmas treats made. Tonight, I AM making myself some home made baileys which tastes so much better than the purchased stuff, is quick and easy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpaoaRgT-rI10uytESL9KiwReZjAZvUoL8aNl9ZOY1Uh4II3ya8AcBz6yXTlaripyyaQsZKVmKIA0YmQoUb0fEzGkMvbwiYugkYBf4C79oIS-_z-SHmHNQy7QNhMroOarJhnAT7Z4u8nJ/s1600/479729_10151307629589684_1305273828_n%255B1%255D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpaoaRgT-rI10uytESL9KiwReZjAZvUoL8aNl9ZOY1Uh4II3ya8AcBz6yXTlaripyyaQsZKVmKIA0YmQoUb0fEzGkMvbwiYugkYBf4C79oIS-_z-SHmHNQy7QNhMroOarJhnAT7Z4u8nJ/s320/479729_10151307629589684_1305273828_n%255B1%255D.jpg" width="180" /></a></div>
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Ready, Set, Lets Go!!!</div>
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You need</div>
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2 eggs</div>
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370 mls whiskey</div>
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1 tin condensed milk</div>
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1 tin evaporated milk</div>
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1/2 cup chocolate topping</div>
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1/4 tspn coconut essence</div>
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600 mls thickened cream</div>
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In a large pouring jug mix together the eggs, whiskey, milk, chocolate topping and coconut essence and finally the cream. </div>
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Strain the baileys a couple of times to get out any chunky egg goobys.</div>
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Pour into sterilised glass bottles.</div>
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Refridgerate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-OCK-3O6fgben2EQxUXgW61OIvvJ56hTcbvbN8QOrHiwom6WfRwFiNem69kdF-Fs3HIhvrkya7PKCybiD2v-wt4wyhoRkjkE59GCmNCTXALaT32GE76HxrrWhk0_UO1UlKA5vEokK6fc/s1600/45059_10151307622089684_2095221313_n%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-OCK-3O6fgben2EQxUXgW61OIvvJ56hTcbvbN8QOrHiwom6WfRwFiNem69kdF-Fs3HIhvrkya7PKCybiD2v-wt4wyhoRkjkE59GCmNCTXALaT32GE76HxrrWhk0_UO1UlKA5vEokK6fc/s320/45059_10151307622089684_2095221313_n%5B1%5D.jpg" width="320" /></a></div>
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This recipe makes a couple of good sized bottles or lots of little ones which are great for gift giving.</div>
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Drink straight with ice, unless you like it weak like me, in which case, dilute with milk and have it like milk shake. Yumm!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcPCLCk4RIhplcneNqOTjaF7icmTdRkFGnzVQHDFggN5hXkZRTVQhXeN7tWOTpDs8I1MvDal9l_U60WriksPD1FhiZCwEQh9Ec5iF1qcv5RTakV81eLgNpIJUzlzmRqLX_cKB-bbYfdXR/s1600/541830_10151307673024684_1530535701_n%255B2%255D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcPCLCk4RIhplcneNqOTjaF7icmTdRkFGnzVQHDFggN5hXkZRTVQhXeN7tWOTpDs8I1MvDal9l_U60WriksPD1FhiZCwEQh9Ec5iF1qcv5RTakV81eLgNpIJUzlzmRqLX_cKB-bbYfdXR/s320/541830_10151307673024684_1530535701_n%255B2%255D.jpg" width="320" /></a></div>
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Enjoy! And have a great Christmas! </div>
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KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com0tag:blogger.com,1999:blog-5083849639411869870.post-25201023190725905372012-12-05T00:15:00.000+10:302012-12-10T15:02:07.723+10:30Getting ready for Christmas<div style="text-align: justify;">
Who in their right mind starts making biscuits at 10pm on a Sunday night? Me! Hahaha.</div>
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And yes, I do have to get up early for work tomorrow. What am doing I ask myself...</div>
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<br /></div>
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For those of you who don't know, I teach cooking in a Primary School and this week I have the last lessons for the year so in class we are doing some cool stuff like roasted beetroot dip and salad of the imagination with ingredients from the school garden, lemon curd filled cup cakes, honey spice biscuits, Eaton mess ( I think that's how you spell it) and fruit punch. I decided I wanted to have some shortbread's decorating the table when the kids come in. So here I am, at 11.30pm with about an hour of baking left. I am starting to get tired and am watching an episode of Merlin to keep me company - the one where Gius gets possessed by a goblin. It is soooo funny! Oh! and I am writing this at the same time, whilst I am waiting for this lot of shortbread to be done! No one can say I can't multi task...</div>
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I'm off topic aren't I. Back to the shortbread. My house must smell like butter by now and I have finished my first batch of these delicious Lebanese treats. I got this recipe off my girlfriend Douha, who I mentioned in the previous Post. I have given these out as Christmas gifts for years. The texture of these are DIVINE, they just melt in your mouth AND the recipe makes about 100 good sized shortbread or 150 smaller ones making it a really great gift idea. Reasonable cost for lots of goodies. </div>
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<br /></div>
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Traditionally these are made in little diamonds with a pine nut in the centre. They are so cute! Mum says they are moorish! When I am lazy, which is right about now as it is 12.45pm and 220 shortbread later. I have changed from making little diamonds to the quicker little balls instead.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpns7L_ZwBIYS2rI_Oav0E2KHqjhGgsQagouWC-BB3mWKohSeVzsm80Gn0PbCcs0AhBqgniRGlZyCtMyxHy1e0xtl3g4_olNukGoHDAcqLIQ4ZWQhJLkijeUvu-LmzmQYGyhPxwTLSQURB/s1600/532650_10151277356709684_1069822424_n%255B1%255D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpns7L_ZwBIYS2rI_Oav0E2KHqjhGgsQagouWC-BB3mWKohSeVzsm80Gn0PbCcs0AhBqgniRGlZyCtMyxHy1e0xtl3g4_olNukGoHDAcqLIQ4ZWQhJLkijeUvu-LmzmQYGyhPxwTLSQURB/s320/532650_10151277356709684_1069822424_n%255B1%255D.jpg" width="180" /></a>So have a go, I guarantee everyone will love them.</div>
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Douha's shortbread tip <em>BAKE WITH LOVE</em></div>
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2 cups self raising flour</div>
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2 cups plain flour</div>
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3 cups icing sugar</div>
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1/2 teaspoon bicarbonate soda</div>
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2 cups melted butter</div>
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pine nuts or almonds to decorate</div>
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<br /></div>
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Pre heat oven to 150 degrees Celsius</div>
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Line 3 baking trays with baking paper.</div>
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Sift all dry ingredients into a large bowl.</div>
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Melt butter, add to the dry ingredients and mix well.</div>
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Roll out the dough and cut into diamond shapes before topping with a nut. </div>
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OR</div>
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Roll into small balls.</div>
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Place on baking tray and bake until firm and light not dark. In my oven this is about 10 mins.</div>
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Cool on wire rack.</div>
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These keep well in an air tight container.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj561HUP_X4VkqjPMGjYe8MAalYFDcGNwJfLSh9Yq7kbNacqGyBu6mqm1WvvKFmcxNQHRC200zU3dC34a1di87hRGGs_E47kDkfchy7FQ-GhHr28BTAnyRwW1N3eUYJ_6Y-LO4XG0dkl-Cr/s1600/486226_10151277360824684_634335322_n%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj561HUP_X4VkqjPMGjYe8MAalYFDcGNwJfLSh9Yq7kbNacqGyBu6mqm1WvvKFmcxNQHRC200zU3dC34a1di87hRGGs_E47kDkfchy7FQ-GhHr28BTAnyRwW1N3eUYJ_6Y-LO4XG0dkl-Cr/s320/486226_10151277360824684_634335322_n%255B1%255D.jpg" width="320" /></a></div>
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Till next time, Love, light and happiness. Live long and prosper. Eat, drink and be merry!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsn-s_bQeevypKXLF0vGbEtQorCQGf_TFHWD61Q1s-r21hiCFQ2FY67K4WhAlnUjAEUFQRSHWOeV8kGIFM3uqLqCFHEHAlpYZHA3pqUjXCpe5LS8EnYarW3VOPXDyRBF7Pv5PKyZRz0bEk/s1600/2676_61812949683_7258419_n%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsn-s_bQeevypKXLF0vGbEtQorCQGf_TFHWD61Q1s-r21hiCFQ2FY67K4WhAlnUjAEUFQRSHWOeV8kGIFM3uqLqCFHEHAlpYZHA3pqUjXCpe5LS8EnYarW3VOPXDyRBF7Pv5PKyZRz0bEk/s200/2676_61812949683_7258419_n%5B1%5D.jpg" width="200" /></a> </div>
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KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com0tag:blogger.com,1999:blog-5083849639411869870.post-61297333885727002222012-12-04T23:13:00.004+10:302012-12-10T14:50:09.495+10:30 Sugared lemon and Orange slices<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri;">Last weekend I planned to do absolutely NO cooking.<span style="mso-spacerun: yes;"> </span>I was just not in the mood for cooking.<span style="mso-spacerun: yes;"> </span>I was especially not in the mood for
dishes!<span style="mso-spacerun: yes;"> </span>Dishes seem to breed in my
house, little pests!<o:p></o:p></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_rHehcZ8WfeOCZPICYt5ECl4iDPRFR6i0dmgjcdBIDqAEHr3pE6l4IMRIWuxpDBjm8p-fBYeBs38gisjERv9oIIk5cZGKCiYOdcm-vEIpaBHMKKhZpyUSnYsmOMD3dYi4WwRGpB7PRCZ/s1600/486251_10151277362944684_1232550734_n%255B1%255D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_rHehcZ8WfeOCZPICYt5ECl4iDPRFR6i0dmgjcdBIDqAEHr3pE6l4IMRIWuxpDBjm8p-fBYeBs38gisjERv9oIIk5cZGKCiYOdcm-vEIpaBHMKKhZpyUSnYsmOMD3dYi4WwRGpB7PRCZ/s320/486251_10151277362944684_1232550734_n%255B1%255D.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAge06o3bLu6kYy6jpW12j91M8MIEWPzVbzmR3wvPLBAZm1O_Z8SNfs7C__50vWP28pt_ZUNih8v6plT0855s-34i0FDiCPAE4qYI5Whi08YOc1RIGynW1RwAdgLSjKA4oYGtxr4Q9J0WF/s1600/29573_10151277367539684_1920783796_n%255B1%255D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAge06o3bLu6kYy6jpW12j91M8MIEWPzVbzmR3wvPLBAZm1O_Z8SNfs7C__50vWP28pt_ZUNih8v6plT0855s-34i0FDiCPAE4qYI5Whi08YOc1RIGynW1RwAdgLSjKA4oYGtxr4Q9J0WF/s320/29573_10151277367539684_1920783796_n%255B1%255D.jpg" width="180" /></a><span style="font-family: Calibri;">I spent a good part of the day cleaning my messy back yard, winter had left its mark and from the kids continually leave everything out
side.<span style="mso-spacerun: yes;"> </span>It is amazing how much cutlery I
find hidden in the garden!<span style="mso-spacerun: yes;"> </span>It had been a
typically hot Aussie day and I was thirsty so I headed into the kitchen for a
glass of water. I bought some lemons that morning and quickly squeezed some
into a jug of water, then, I placed some slices of lemon into my jug.<span style="mso-spacerun: yes;"> </span>Looked pretty! <span style="mso-spacerun: yes;"> </span>Take a Photo!<span style="mso-spacerun: yes;">
</span>Maybe I can put that on the blog!</span></div>
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<span style="font-family: Calibri;">When lemon is sliced it has so many dimensions to it making
it interesting to look at.<span style="mso-spacerun: yes;"> </span>I always
wanted to make sugared lemon slices. <span style="mso-spacerun: yes;"> </span>Hmmm, I have some more lemons in the fridge
and some oranges too. Can’t be too hard to make?<span style="mso-spacerun: yes;"> </span>A quick bit of research results in lots of
different recipes.<span style="mso-spacerun: yes;"> </span>Which one to try,
perhaps a little bit of this one, little bit of that one and let’s see what
happens!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchStvlf1kp1EnSfzbvYvWmqoRLRJVLtJjvvkJfpR5681O3yRQG7zQMJ6hedbm-xIPKo5frDirv2BlArWhxhW_Zm7PfDfdKzNcsrfw8S_azw8vXg1i7W10m_BFJ1FPxY2H-SXtag1oycIf/s1600/35647_10151277355839684_7375458_n%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchStvlf1kp1EnSfzbvYvWmqoRLRJVLtJjvvkJfpR5681O3yRQG7zQMJ6hedbm-xIPKo5frDirv2BlArWhxhW_Zm7PfDfdKzNcsrfw8S_azw8vXg1i7W10m_BFJ1FPxY2H-SXtag1oycIf/s320/35647_10151277355839684_7375458_n%255B1%255D.jpg" width="320" /></a><span style="font-family: Calibri;">Wash the fruit and slice into rounds.<span style="mso-spacerun: yes;"> </span>Using a saucepan make sugar syrup by
dissolving a cup of caster sugar in a cup of water.<span style="mso-spacerun: yes;"> </span>Add the fruit, keeping it lying flat in the
pot.<span style="mso-spacerun: yes;"> </span>Simmer for 15 minutes.<span style="mso-spacerun: yes;"> </span>Take out the fruit and discard the sugar
syrup, this will get rid of a lot of the bitterness from the pith of the fruit,
and it did, I did a taste test… blak! </span><span style="font-family: Calibri;">Make another lot of sugar syrup and add fruit.<span style="mso-spacerun: yes;"> </span>Simmer for another half hour or so.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">Using tongs take out the fruit and lay on
trays covered with baking paper.<span style="mso-spacerun: yes;"> </span>This
can be left to dry naturally but I am impatient and<span style="mso-spacerun: yes;"> </span>put mine in the oven on slow and let it dry
out over a couple of hours.<span style="mso-spacerun: yes;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTQ8FbtIXzh0Xx1RkO7tuLko4wQltLWbZ1oyvm5OCLK6whzFA_HwQSEiHFINw0HLhX0ytaK7mgYQMkPzXsUa95KrdYlp7W7WN7lgNz42ArrE9ikBP-ggvf6WqIgSCZLvg3bLYUtk20F7y/s1600/481714_10151277364919684_1887566017_n%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTQ8FbtIXzh0Xx1RkO7tuLko4wQltLWbZ1oyvm5OCLK6whzFA_HwQSEiHFINw0HLhX0ytaK7mgYQMkPzXsUa95KrdYlp7W7WN7lgNz42ArrE9ikBP-ggvf6WqIgSCZLvg3bLYUtk20F7y/s320/481714_10151277364919684_1887566017_n%255B1%255D.jpg" width="320" /></a></div>
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<span style="font-family: Calibri;">How does it
taste you ask?<span style="mso-spacerun: yes;"> </span>Pretty good actually, BUT
to finish them off I dipped them in caster sugar.<span style="mso-spacerun: yes;"> </span>The sugar should stick well as the sugar syrup
has made the fruit all sticky. I love the visual effect of the finished product
and they taste interesting and quite different.<span style="mso-spacerun: yes;"> </span>I’m thinking these might make some lovely
little Christmas pressies.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniPvQSXbMWmGRfjoCuUHMxowoxnmIFcrJwWl3v0kSsq_QpbDwrXYA4lrj4ems89DkEdHHLmihuJ01EjhmoSgLSmMFmImdd0BiPuSPosDbwbeht44obfDuSMlrNM8Fga0rvuzBD37D0PMQ/s1600/14728_10151277366139684_1258889816_n%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniPvQSXbMWmGRfjoCuUHMxowoxnmIFcrJwWl3v0kSsq_QpbDwrXYA4lrj4ems89DkEdHHLmihuJ01EjhmoSgLSmMFmImdd0BiPuSPosDbwbeht44obfDuSMlrNM8Fga0rvuzBD37D0PMQ/s320/14728_10151277366139684_1258889816_n%255B1%255D.jpg" width="180" /></a></div>
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<span style="font-family: Calibri;">So as you can see, I did no cooking that weekend! Lol<o:p></o:p></span></div>
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KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com0tag:blogger.com,1999:blog-5083849639411869870.post-86040911268972446432012-12-04T22:06:00.000+10:302013-01-18T15:46:41.309+10:30A tribute to a fantastic cook!<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAGTp0CQHElc7n6SMYNZQTviSF6lZo82SK76QdlRoPe244v2t0rwkUKkIgWWYXLE7S9krOR8bmGBLaPvR0H7AoMcUOPYMnA-9DqG22N1f1HrfRVOnmgjzsgV6Lx-jhpsUwwkVYRQdqxGA/s1600/263676_2593500893010_961419173_n%5B2%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAGTp0CQHElc7n6SMYNZQTviSF6lZo82SK76QdlRoPe244v2t0rwkUKkIgWWYXLE7S9krOR8bmGBLaPvR0H7AoMcUOPYMnA-9DqG22N1f1HrfRVOnmgjzsgV6Lx-jhpsUwwkVYRQdqxGA/s1600/263676_2593500893010_961419173_n%5B2%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAGTp0CQHElc7n6SMYNZQTviSF6lZo82SK76QdlRoPe244v2t0rwkUKkIgWWYXLE7S9krOR8bmGBLaPvR0H7AoMcUOPYMnA-9DqG22N1f1HrfRVOnmgjzsgV6Lx-jhpsUwwkVYRQdqxGA/s320/263676_2593500893010_961419173_n%5B2%5D.jpg" height="320" width="240" /></a>My best friend and soul sister Douha, whom I have shared the ups and downs of life for the past 30 years lost her beautiful Mum last week. As we do, I began thinking about what this lovely lady has meant to me. Funnily enough, I associate her with my VERY slow introduction to the most delicious food I have ever tasted, Lebanese! <br />
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I first met Mrs Hajar when I rode to her house to play with my newly made friend. I was a 12 year old tom boy who had just started at a new school and came from a typically Aussie home. My new friend was a traditional Lebanese girl who was brought up to follow the culture of their homeland. </div>
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All these years later, I clearly remember the first time I entered their home, all I could think of and I am sure I said it ( as I do!) "WHATS THAT STINK?" It was so strong and yuk! It was garlic and lemon, the smells of dinner cooking and nothing like the meat and 3 veg I grew up eating for dinner.</div>
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I went into the kitchen and Mrs Hajar was speed chopping something, probably parsley. She could chop so fast and the parsley was so fine. There was food everywhere, a feast was in the making. I can't remember what I tried, but I didn't like it. Mrs Hajar was a renowned cook in her own Lebanese restaurant in town - Quiet Waters. </div>
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During that year my family moved in at the end of the street and I began to visit my friend daily. I was becoming accustomed to the TANTALISING smells that came from within. Somewhere I had gone from Yuk to YUUUUUM, whats your Mum cooking today? I am sure this was the start of my love of the different cultural flavours on offer in our country.</div>
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I started enjoying the tabbouleh and hummus on pita bread before moving to felafel, kibbeh and the more exotic stuffed vine leaves. I remember watching the vines leaves being made for a son's wedding, the bowl was MASSIVE and full of the tiny delectable treats, and I remember them being gone in the blink of an eye. All that time to wrap the little parcels and then POOF! HEY PRESTO! DISSAPEARO! Of course there was much more to try like hatalia for dessert and yogurt and apricot juice to drink and the list goes on.</div>
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I once had a lesson making their special spinach pies..which I later <em>tried</em> to make, but I am in need of another lesson. Thank goodness my friend has learned much of her Mother's cooking and when there is time, has agreed to show me how to make them again.</div>
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For your interest I have added a link from The Cook and The Chef which featured Mrs Hajar and her son Jamal talking about Kibbeh, one of my fav's. I hope to get her recipe up on here in the furture. <br />
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<a href="https://www.facebook.com/v/116910988769">https://www.facebook.com/v/116910988769</a><br />
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Getting ready for Christmas Post will have Mrs Hajar's recipe for Shortbread which is much nicer than the common short bread and so very easy to make.</div>
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Well, I guess I could prattle on forever... RIP Mrs Hajar, you shall be missed. You left so much behind in your family, and even further afield in me. </div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[148].[1][2][1]{comment521224877901441_5930785}..[1]..[1]..[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[148].[1][2][1]{comment521224877901441_5930785}..[1]..[1]..[0].[0][2]."><span id=".reactRoot[148].[1][2][1]{comment521224877901441_5930785}..[1]..[1]..[0].[0][2]..[0]">Allah yerhama.</span></span></span> </div>
KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com0tag:blogger.com,1999:blog-5083849639411869870.post-54887993946329442532012-11-19T21:41:00.001+10:302012-12-10T21:52:02.853+10:30SOUP - pork wonton<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">I LOVE SOUP!</b></span></div>
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<span style="font-family: Verdana, sans-serif;">This year, I have tried many new and unusual soups, including pea and basil, global artichoke and purple carrot with dumplings. This pork wonton soup is one of the most awesome soups I have <b style="mso-bidi-font-weight: normal;">EVER</b> tasted and is my current and most absolute favourite. </span></div>
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<span style="font-family: Verdana, sans-serif;">The coriander, ginger
and chili create the most amazing sensations; to steal a phrase from my niece….Yumyum!<span style="mso-spacerun: yes;"> </span>My mouth is watering
just thinking about it. </span></div>
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<span style="font-family: Verdana, sans-serif;">Trust me, try this and you will not be dissapointed. This soup is a good starting point to get kids used to the asian style flavours. My kids eat the cooked wonton's but are not yet up to enjoying the broth style soup. I
feel that even though they are only eating the wonton's, they are getting used to the
flavours and will one day enjoy this entire dish as well as others with similar flavours.</span></div>
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<span style="font-family: Verdana, sans-serif;">I can eat it for days
running, in fact, I love to make it on a weekend and eat it over a couple of days for
lunch and dinner and enjoy it every time.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">It takes a little bit
of time to put the wontons together but no longer than chopping a bunch of
veggies for a soup.<span style="mso-spacerun: yes;"> I set up like a production line by laying all the wrappers out, spooning all the mince mixture in and finally sealing the little wonton parcels. The wonton's can be frozen for a couple of months and defrost quite well. I tend to freeze half the wonton's for another day.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><o:p> </o:p>All ingredients can be found in the local supermarket.This recipe calls for pork, but i usually use a pork/veal mix. The ginger and chili give this soup some bite and can be minimised or added to according to taste. </span></div>
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<span style="font-family: Verdana, sans-serif;">TWEAK a recipe to make it your own!</span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Verdana, sans-serif;">Pork wonton's</span></b></div>
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<li><span style="font-family: Verdana, sans-serif;">
500 g pork mince</span></li>
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<li><span style="font-family: Verdana, sans-serif;">¼ cup drained water chestnuts,
chopped</span></li>
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<li><span style="font-family: Verdana, sans-serif;">2 green spring onions, finely
chopped</span></li>
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<li><span style="font-family: Verdana, sans-serif;">1 tablespoons soy sauce</span></li>
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<li><span style="font-family: Verdana, sans-serif;">1 teaspoon caster sugar</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Salt and pepper to taste</span></li>
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<li><span style="font-family: Verdana, sans-serif;">30 fresh wanton wrappers</span></li>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Verdana, sans-serif;">Soup</span></b><br />
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<li><span style="font-family: Verdana, sans-serif;">4 cups chicken stock</span></li>
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<li><span style="font-family: Verdana, sans-serif;">6 cups water</span></li>
<li><span style="font-family: Verdana;">2 tablespoons soy sauce</span></li>
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<li><span style="font-family: Verdana, sans-serif;">5cm piece of fresh ginger, peeled and grated</span></li>
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<li><span style="font-family: Verdana, sans-serif;">1 long red chili, thinly sliced</span></li>
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<li><span style="font-family: Verdana, sans-serif;">3 spring onions, sliced thinly</span></li>
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<li><span style="font-family: Verdana, sans-serif;">1 cup fresh coriander leaves, chopped</span></li>
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<b style="mso-bidi-font-weight: normal;">To make wantons</b></span></div>
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All dumpling ingredients except
wanton wrappers go into food processor and buzz until combined well.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Set wanton wrappers out onto a clean
surface.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Place a teaspoon of pork filling
into centre on wrapper, brush edges with water and fold into a pouch.<span style="mso-spacerun: yes;"> </span>Pinch edges to seal.</span></li>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Verdana, sans-serif;">To make soup<o:p></o:p></span></b><br />
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Place stock, water, ginger, chili
and soy sauce in a saucepan and bring to the boil.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Add dumplings, return
to boil and simmer on medium heat for 5 minutes or until wantons are cooked.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Stir in coriander and spring onion.</span></li>
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<li><span style="font-family: Verdana, sans-serif;">Serve and enjoy! <o:p></o:p></span></li>
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<span style="font-family: Verdana, sans-serif;"><o:p> </o:p>Source
– New Idea Test Kitchen 2012</span></div>
KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com0tag:blogger.com,1999:blog-5083849639411869870.post-57763751707608468662012-11-16T22:24:00.000+10:302012-12-10T21:54:29.542+10:30 Lemon Syrup Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">This is for you Mary- Anne, and anyone else who <strong>LOVES</strong> the tangy taste of lemon. </span></div>
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<span style="font-family: Verdana, sans-serif;">I have made this lemon syrup cake many times. It is a pretty quick cake to make, is light and tangy with some sticky, gooey bits. Yum! It is certainly a recipe I don't want to loose in my continually growing stash of recipes. Tasting best hot, it should be a winter favourite. Don't forget to plop on a good dollop of cream. My Nana says it is one of the nicest things she has tried in ages... but then, she often says that! When I was little, I used to make Nana and Pop french toast for breakfast. He said I made the best french toast. Later Nana informed me he said that so he didn't have to cook breakfast. I still make a pretty good french toast!</span></div>
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<span style="font-family: Verdana, sans-serif;"> If you want a tingly taste bud experience</span></div>
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<span style="font-family: Verdana, sans-serif;">Have a go</span></div>
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<span style="font-family: Verdana, sans-serif;">An scrumdidelyumptious recipe is written down below.....</span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Lemon syrup cake<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">What you need</span></div>
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<span style="font-family: Verdana, sans-serif;">Cake</span></div>
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<li><span style="font-family: Verdana, sans-serif;">150g butter – softened</span></li>
<li><span style="font-family: Verdana, sans-serif;">175g castor sugar
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<li><span style="font-family: Verdana, sans-serif;">2 eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">zest of lemon</span></li>
<li><span style="font-family: Verdana, sans-serif;">175g self-raising flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">125mls milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">icing sugar for dusting</span></li>
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<span style="font-family: Verdana, sans-serif;">Lemon syrup</span></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">140g castor sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">50 mls lemon juice</span></li>
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<span style="font-family: Verdana, sans-serif;">What to do</span></div>
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<span style="font-family: Verdana, sans-serif;">Cake</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Preheat oven to 180<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°C, line an 18cm square cake tin with baking paper</span></span></li>
<li><span style="font-family: Verdana, sans-serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Beat together the eggs caster sugar and butter until smooth and fluffy</span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">Fold in flour</span></span></li>
<li><span style="font-family: Verdana, sans-serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Gently mix in lemon rind and milk</span></li>
<li><span style="font-family: Verdana, sans-serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Bake in preheated oven for 20-30<span style="mso-spacerun: yes;"> </span>minute’s or until a skewer comes out clean</span></li>
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<span style="font-family: Verdana, sans-serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Syrup</span></div>
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<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">Place lemon and sugar in a small saucepan.<span style="mso-spacerun: yes;"> </span>Cook over a low heat until the sugar is dissolved</span></span></li>
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<span style="font-family: Verdana, sans-serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">To put it together</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Prick the cake all over with a skewer</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Spoon the hot syrup evenly over the top, allowing it to be absorbed into the cake</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Dust with icing sugar and serve cold </span>OR <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">serve warm<span style="mso-spacerun: yes;"> </span>with a dob of fresh cream on top</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com0tag:blogger.com,1999:blog-5083849639411869870.post-59781152213443438862012-11-13T22:54:00.001+10:302012-11-13T23:12:45.605+10:30Rosti or hashbrown?It's a busy cooking class and you have enthusiastically described one of today's dishes, broad bean risotto. The kids are all excited, they LOVE risotto, they don't really care what is in it as long as there is rice and CHEESE! You go to the freezer to get the last of the frozen broad beans from last months harvest, and they have all been used in the other classes.... NOOOOO! What to do, what to do and QUICK! There are some potatoes over there, potato rosti, kids love potato, and we can still use the cheese that is sitting there. I did potato rosti at TAFE last week, and we did it a bit differently to how I was previously taught. These were super crunchy. I remember loving them when I was growing up (and now!), but they were always a little soggy. We made them in class and they turned out awesome and crunchy. The kids then got them at home for tea, still awesome and crunchy. This new way is a WINNER! So now I'm thinking, what is the difference between a rosti and the hash brown I grew up eating? After a google search apparently the only difference is adding onion to the potato in a hash brown. Anyone know any other differences?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrEFTWFTwjwznKYLduVpiwuJIThLKobEivgQPefONwenZpSzz3eR4oCasdHsjKA9jExKZuaORzCojHYisteuFj7I7PShs6g-wgjV-b0C3LgIYDcZU4Us2fr6r4JFouUX-0-LpXBue5fAV/s1600/SAM_0973.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrEFTWFTwjwznKYLduVpiwuJIThLKobEivgQPefONwenZpSzz3eR4oCasdHsjKA9jExKZuaORzCojHYisteuFj7I7PShs6g-wgjV-b0C3LgIYDcZU4Us2fr6r4JFouUX-0-LpXBue5fAV/s320/SAM_0973.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crunchy rosti with home made tomato sauce.</td></tr>
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The trick to super crunchy rosti? Par boil the potatoes! </div>
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Grate them and squish them down flat. </div>
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Shallow fry in a combination of oil and butter (but watch that the butter doesn't burn).</div>
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Grated parmesan cheese, salt & pepper or herbs mixed through the potato </div>
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prior to cooking are delicious additions.</div>
KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com0tag:blogger.com,1999:blog-5083849639411869870.post-86722257204938994642012-11-12T02:07:00.001+10:302013-02-15T13:34:23.559+10:30Getting Started....<div style="text-align: justify;">
So, what I am thinking is, I can put all the recipes on here that people ask me for and I never get around to emailing. A bit like a one stop shop! What do you think?....A million people have done this before me!...What will make this page any different?...Yea, that is what I think too, BUT It will be different because it is mine! LOL!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fr2zOwDL7aRy4pQNM6cRKsGrHG_NqdOu4yqNvwdGceS9VDyzRMIB8wjvPapbLCz2USCMobKvViGyRPZYpI4OSJRM0klRaHjODBOyuGwfGolkbS7wj18cRBdaKTQ_DisHx-1LOiUh-mJx/s1600/065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fr2zOwDL7aRy4pQNM6cRKsGrHG_NqdOu4yqNvwdGceS9VDyzRMIB8wjvPapbLCz2USCMobKvViGyRPZYpI4OSJRM0klRaHjODBOyuGwfGolkbS7wj18cRBdaKTQ_DisHx-1LOiUh-mJx/s320/065.JPG" width="320" /></a></td></tr>
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The silly season is approaching, and we are all feeling the end of year pinch... roll on Christmas festivities... and holidays! Like all my Uni friends, I have been studying hard to get my essay submitted in time, and with work commitments and kids stuff taking most of my time I haven't had much time for FUN cooking. So I organised for the three of the main ladies in my life, Mum, Nana and my Auntie to come and enjoy some tastings of favourite things I have been making at school and uni these last few weeks and need practice in.</div>
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Apart from the cooking, it's also fun to get out the vintage favourites for the table settings. </div>
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<span style="color: red; font-family: "Trebuchet MS", sans-serif;"><em>Today's Menu</em></span></h3>
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<em><span style="color: red; font-family: "Trebuchet MS", sans-serif;">Broad Bean Bruschetta</span></em></div>
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<em><span style="color: red; font-family: "Trebuchet MS", sans-serif;">Spaghetti with Basil and Tomato Sauce</span></em></div>
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<em><span style="color: red; font-family: "Trebuchet MS", sans-serif;">Poached Egg on a bed of Rainbow Chard with Hollandaise Sauce</span></em></div>
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<em><span style="color: red; font-family: "Trebuchet MS", sans-serif;">Date pudding with Custard Sauce and Berries</span></em></div>
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<em><span style="color: red; font-family: "Trebuchet MS", sans-serif;">Fresh lemonade</span></em></div>
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<em><span style="color: red; font-family: Trebuchet MS;"></span></em> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61pEtwN0uBkASXkE0LOEWjF1FY4txVvllGGWi0C1mhI725Y003JTvsSGx9TUsKb8ABY6LBxsjv3yIomtq57CwI3Qua5DSmG3TJ51Fg1_Sz_WJlr1TaPWHrfEZ6nhOAOhLxm8HVM3HGnfn/s1600/076.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61pEtwN0uBkASXkE0LOEWjF1FY4txVvllGGWi0C1mhI725Y003JTvsSGx9TUsKb8ABY6LBxsjv3yIomtq57CwI3Qua5DSmG3TJ51Fg1_Sz_WJlr1TaPWHrfEZ6nhOAOhLxm8HVM3HGnfn/s320/076.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Date Pudding with Custard Sauce and Strawberries</em></td></tr>
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As I dont always think we need to leave the best till last, let's have the dessert first. I decided to practice custard sauce as it is coming up in my end of year tests and I split the last one. Now what to go with the custard sauce? Sticky date pudding, minus the sticky, plus the custard sauce? Sounds good to me. I'm not a big fan of dates, but I kinda LOVE sticky date pudding. This one is so light, fluffy and sooo easy to make. Both pudding and custard were delicious hot and cold.</div>
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<span style="color: red; font-size: large;"><strong>Date Pudding with Custard Sauce</strong></span></div>
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<span style="font-size: large;">Date Pudding</span> - makes abut 14 muffins or a 20cm cake tin</div>
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What you need</div>
<ul><div style="text-align: justify;">
</div>
<li><div style="text-align: justify;">
200g dried dates</div>
</li>
<li><div style="text-align: justify;">
1 cup water</div>
</li>
<li><div style="text-align: justify;">
1 teaspoon bicarb soda</div>
</li>
<li><div style="text-align: justify;">
100g butter</div>
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<li><div style="text-align: justify;">
150g castor sugar</div>
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<li><div style="text-align: justify;">
2 eggs</div>
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<li><div style="text-align: justify;">
1 teaspoon vanilla essence or a vanilla pod</div>
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<li><div style="text-align: justify;">
1 1/2 cups self raising flour</div>
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<li><div style="text-align: justify;">
Berries of choice as garnish</div>
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</li>
</ul>
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What to do</div>
<ul>
<li><div style="text-align: justify;">
Pre heat oven to 180 C</div>
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<li><div style="text-align: justify;">
Lightly spray muffin moulds or a cake tin</div>
</li>
<li><div style="text-align: justify;">
Place roughly choppd dates in a saucepan and bring to boil. Turn off the heat, add bicarb soda and let sit for 10minutes or so</div>
</li>
<li><div style="text-align: justify;">
Beat butter and sugar until pale in colour</div>
</li>
<li><div style="text-align: justify;">
Add vanilla and eggs, one at a time and beat well</div>
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<li><div style="text-align: justify;">
Fold in flour and date mixture until well combined</div>
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<li><div style="text-align: justify;">
Spoon into prepared molds</div>
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<li><div style="text-align: justify;">
Bake in the oven for about 12 minutes or until firm to the touch</div>
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Turn out to cool on a wire rack</div>
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<span style="font-size: large;">Custard Sauce</span></div>
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What you need</div>
<ul>
<li><div style="text-align: justify;">
1 L milk</div>
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<li><div style="text-align: justify;">
9 egg yolks (egg whites can be frozen for later use)</div>
</li>
<li><div style="text-align: justify;">
120g castor sugar</div>
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<li><div style="text-align: justify;">
1/4 teaspoon vanilla essence or a vanilla pod</div>
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What to do:</div>
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<li><div style="text-align: justify;">
Create a double boiler using a saucepan and bowl. Once the water is at boiling point, turn down to a simmer</div>
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<li><div style="text-align: justify;">
Separate the eggs and place yolk in the bowl with castor sugar. Stir over the double boiler until the sugar is dissolved</div>
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<li><div style="text-align: justify;">
Add the milk, vanilla/vanilla pod and stir using a wooden spoon until it coats the back of the spoon</div>
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Strain to remove any bits of coagulated egg and vanilla pod and it is ready to serve</div>
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To serve, place pudding in a bowl, make a moat of custard sauce and top with chopped strawberries to garnish.</div>
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Enjoy!</div>
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KJhttp://www.blogger.com/profile/08164717920606713855noreply@blogger.com0