tag:blogger.com,1999:blog-145894802024-03-07T15:25:29.288+11:00no eggs or nutshow to feed a preschooler who happens to be allergic to egg and nutsdinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-14589480.post-56569991982984912782011-09-03T21:16:00.002+10:002011-09-03T21:20:59.510+10:00Crumble recipesMargaret Fulton:
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<br />1/3 cup brown sugar
<br />1/2 cup flour
<br />90g butter
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<br />Rub butter into dry ingredients. Place on top of fruit. Bake 200 degrees C for 20 minute, reduce to 180 degrees for 30 minutes.
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<br />Jane Grigson:
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<br />1 cup flour
<br />1/2 cup castor sugar
<br />1 cup ground almonds
<br />3/4 cup (175g) butter
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<br />Bake at 200 degrees C for 35 or until top is nicely browned
<br />dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com4tag:blogger.com,1999:blog-14589480.post-23521135482380127932011-09-03T20:24:00.002+10:002011-09-03T20:39:15.643+10:00Pasta with saffron, spinach and roast capsicumSaffron Butter:
<br />6 tbs butter
<br />1 tbs basil or marjoram, finely chopped
<br />1 tbs parsley, finely chopped
<br />1/8 tsp saffron threads, soaked in 1 tsp hot water
<br />pinch sweet paprika
<br />1 lemon or 1/2 orange, grated rind only
<br />1/4 tsp salt
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<br />Mix together
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<br />2 red capsicums
<br />1 bunch spinach
<br />1/4 cup pine nuts
<br />1 red onion, finely diced
<br />1 cup stock or water
<br />3 cloves of garlic, finely chopped
<br />1/2 tsp salt
<br />pepper
<br />Parmesan
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<br />Roast capsicums in the usual manner. Put the pasta on. Toast pine nuts in saucepan until they are golden. Wash and shred spinach.
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<br />Fry onion in olive oil, when soft add the garlic soften for a moment, then add the stock, capsicums and salt. After a minute add the spinach, lower the heat and add the saffron butter. Mix in pasta when cooked.
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<br />Serve with pine nuts and Parmesan.
<br />dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com0tag:blogger.com,1999:blog-14589480.post-46326492889612171182011-09-03T20:14:00.003+10:002011-09-03T20:39:52.088+10:00Wheat and Rye bread from "The Village Baker"Sponge:
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<br />2 1/2 tsp dry yeast
<br />1 1/2 cups water
<br />1 cup rye flour
<br />1/2 cup organic white flour
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<br />Proof the yeast in 1/2 cup of water, add to the rest of the water in a largish bowl. Add combined flours by the handful, stirring 50 times after each handful. All to sit for 15-24 hours covered with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tea towel</span>
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<br />
<br />Dough:
<br />
<br />1 cup warm water
<br />sponge from previous step
<br />3 3/4 cups organic white flour
<br />2 3/4 tsp salt
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<br />Mix the water into the sponge, add the 2 3/4 cups of flour handful by handful, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">stirring</span> 50 times after each. Add salt and mix in remaining flour by kneading on a bench for 2-3 minutes. Dough should still feel sticky
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<br />Allow to rise for 2 hours, covered. When it has doubled, shape into a round loaf. Place on a parchment lined baking sheet and allow to rise for about 1 1/2 hours. The loaf is ready when an indentation by a finger does not bounce back.
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<br />Slash with a sharp knife and bake at 215 degrees C for 35 to 45 minutes
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<br />dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com0tag:blogger.com,1999:blog-14589480.post-58108282576041191762011-08-25T21:30:00.002+10:002011-08-25T21:35:53.437+10:00Potatoes cooked with Mustard Seeds - from Madhur Jaffrey2-3 potatoes
<br />3 tbs oil
<br />pinch of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">asafetida</span>
<br />1 tbs black mustard seeds
<br />1/4 tsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">turmeric</span>
<br />3/4 tsp salt
<br />1/4 tsp sweet paprika
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<br />Peel and dice the potatoes into 1.5cm pieces.
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<br />Heat the oil in a fry-pan with a lid. When hot add in succession; <span class="blsp-spelling-error" id="SPELLING_ERROR_2">asafetida</span>, mustard seeds, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">turmeric</span> then potatoes. Stir and fry for a minute. Cover the potatoes and turn pan to low, stirring every 5 or so minutes. When done sprinkle salt and paprika and mix well.
<br />dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com0tag:blogger.com,1999:blog-14589480.post-5046940744316945892009-11-01T22:18:00.003+11:002009-11-01T22:46:33.223+11:00A successful food challengeLast week Hannah attended her first food challenge - the cake with two eggs challenge. To my immense surprise it was successful. We can now include cake, biscuits and muffins with egg in Hannah's diet. The next challenge - the hard boiled egg challenge probably won't be done for another 18 months, but I don't mind. This small change will have a very big impact on our lives, going out and socialising suddenly become much easier. Seeing a panettone in the local supermarket the other day made me tear up - finally I'm allowed to let her try this delight.<br /><br />As a result I've decide to stop posting on this blog. We will continue to make many of these recipes, the chocolate cake will always be a favourite (and of course Hannah can't lick the bowl of a cake made with egg ). I've just posted three newish biscuit recipes which have also become firm favourites. And would you believe it, our chicken stopped laying the week we found out.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com1tag:blogger.com,1999:blog-14589480.post-14524074069483031082009-11-01T22:05:00.002+11:002009-11-01T22:18:15.457+11:00The Ultimate Chocolate Chip Biscuit1 1/4 cups plain flour<br />1/3 cups unsweetened cocoa powder<br />1/2 tsp bicarb soda<br />155g butter<br />2/3 cup brown sugar (packed)<br />1/4 cup sugar<br />1/4 tsp salt<br />1 tsp vanilla<br />140g chocolate chips<br /><br />Preheat oven to 160 degrees C. Place non-stick baking paper onto 2 large trays.<br /><br />Beat butter till creamy in an electric mixer. Add sugars, salt and vanilla and beat for another 2 minutes. Mix in the dry ingredients and chocolate chips by hand.<br /><br />Work the dough by hand until it sticks together, then make two logs about 4cm in diameter. Wrap in plastic and chill for at least 1/2 hour.<br /><br />With your sharpest knife cut the logs into rounds (l like them quite thin - about 5mm thick, but you can make them thicker). The sharp knife is essential otherwise the chocolate chips make the log fall apart.<br /><br />Place on tray and bake for 12 minutes, they will firm as they cool. Allow to cool on the tray.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com4tag:blogger.com,1999:blog-14589480.post-66767060452325882022009-11-01T21:56:00.002+11:002009-11-01T22:05:43.705+11:00Chocolate Balsamic Biscuits1 cup plain flour<br />1/2 tsp bicarb soda<br />1/8 tsp salt<br />75g butter<br />1/3 cup cocoa<br />2/3 cup white sugar<br />1/3 cup brown sugar<br />1/3 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_0">yoghurt</span><br />1 tsp vanilla<br />1/2 tsp balsamic vinegar<br /><br />Preheat oven to 180 degrees C. Cover two biscuit trays with non-stick baking paper.<br /><br />Mix the flour, bicarb soda and salt together. Melt the butter in a saucepan, when melted take it off the heat and add sugars and cocoa. Mix well and then add <span class="blsp-spelling-error" id="SPELLING_ERROR_1">yoghurt</span>, vanilla and balsamic vinegar. Finally mix with the flour mixture and stir until just combined.<br /><br />Drop tablespoons of the mix onto the trays, leaving room for spreading. Sprinkle lightly with vanilla sugar if desired. Cook for 11 minutes. They will be soft at this stage, but will firm up on cooling.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com3tag:blogger.com,1999:blog-14589480.post-72443804060604767412009-11-01T21:47:00.004+11:002011-10-06T09:40:51.129+11:00Sugared-Topped Ginger Biscuits1 cup plain flour<br />1/2 tsp bicarb soda<br />pinch salt<br />1 1/4 tsp ginger<br />1/4 tsp cinnamon<br />1/4 tsp ground clove<br />65g butter melted, or 1/2 oil such as grape seed oil<br />2 tbs treacle<br />2 tbs milk<br />1/2 cup sugar<br />1/2 tsp vanilla<br /><br />2 tbs sugar extra (can use demerera sugar if you have it)<br /><br />Pre-heat oven to 180 degrees C. Place non-stick baking paper on large biscuit tray.<br /><br />Mix together flour, bicarb soda, salt, sugar and spices. Separately mix melted butter, treacle, milk and vanilla. Pour the wet ingredients into the dry and mix well.<br /><br />Roll into 1 inch balls, slightly flatten them and press into extra sugar. Place a little apart on the tray (they will spread a little) and bake for 11 minutes. They will be very soft at this point but will firm up as they cool, (if you bake them until firm they will be too hard to eat!).dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com3tag:blogger.com,1999:blog-14589480.post-79387783408986109102009-03-10T22:40:00.005+11:002009-03-15T22:30:46.604+11:00Kiwi BiscuitsThis recipe comes courtesy of a colleague of mine, she'd passed it on to me knowing of our egg-free kitchen. I'd not heard of kiwi biscuits before - but a bit of a google suggests they are a not uncommon New Zealand version of the chocolate chip biscuit, with the unusual inclusion of condensed milk. They are good:<br /><br />220g butter<br />100g <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">castor</span> sugar<br />4 tablespoons of condensed milk<br />2 cups flour<br />4 tsp baking powder<br />1 to 1 1/2 cups chocolate chips<br /><br />Cream butter and sugar. Add condensed milk. Mix flour and baking powder. Add to butter and mix well (if too dry add more condensed milk). Then mix in chocolate chips.<br /><br />Roll into small balls and place onto a greased tray and press down with a fork<br /><br />Bake 15 minutes in a 180 degree C oven.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com3tag:blogger.com,1999:blog-14589480.post-20500757140698497492008-08-23T21:39:00.006+10:002008-08-26T21:49:35.813+10:00Date Slice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMNisH6dp0s8fGZJbaJMiJwmZLdGmFWxQtHCKzc7NktVIn3SfDL2WMo4h7HUcHdK5mgVpgx584aNsm3_IqbDeNZsZhBP8E4ktRBYbZUd33pC9O77AlwESqCqxJSuR3y_8ofKsKQ/s1600-h/a_date+slice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMNisH6dp0s8fGZJbaJMiJwmZLdGmFWxQtHCKzc7NktVIn3SfDL2WMo4h7HUcHdK5mgVpgx584aNsm3_IqbDeNZsZhBP8E4ktRBYbZUd33pC9O77AlwESqCqxJSuR3y_8ofKsKQ/s320/a_date+slice.jpg" alt="" id="BLOGGER_PHOTO_ID_5237678479106708530" border="0" /></a><br />I found this recipe last week in a sweet book entitled "500 Cookies" by Philippa Vanstone. My first thought was "mmm, that would be good in a lunch box". Yes, next year I will need to change my blog subtitle - I've just handed in Hannah's school enrolment, and am starting to get my head around this impending new phase in our lives. And of course US food allergy blogs are full of back to school postings (<a href="http://www.allergymoms.com/modules/wordpress/index.php?p=621">this is a good one</a>).<br /><br />I'm delighted the staff at Hannah's childcare are instilling in the children the importance of not sharing their lunch. (Well, delighted and yet really saddened that this is the world we must live in.) Later in the year they get to practice by bringing their own lunch. And in October we get to practice going to school, a morning once a week for six weeks. It is really all about to happen.<br /><br />But to the recipe. We tried it and liked it, but it is essentially shortbread and a very crumbly one at that. The date spread sort of glues it all together, but I can see lunch box problems unless very carefully packed. The book suggest you can substitute dried apricot, fig or cherry and blueberry. <br /><br />250g dates, pitted and chopped<br />zest and juice of one orange<br />120ml boiling water<br /><br />175g unsalted butter<br />225g plain flour<br />2 tbs cornflour<br />1/2 tsp baking powder<br />50g demerera sugar ( I used a brown sugar, not having any demerera)<br /><br />Pre-heat the oven to 175 degrees C. Line a 20 x 23 cm baking tin with baking paper.<br /><br />Combine the dates, orange juice and zest and water in a saucepan, simmer for 3-4 minutes or until soft, stirring frequently so they don't stick. Allow to cool, then puree in a blender or with a Bamix (my preferred option).<br /><br />Rub the butter into the combined flours, baking powder and sugar. Press about two-thirds of this into the baking tin. Spread the date mix over this. Then either sprinkle the remaining one-third of the mixture over the date spread, pressing down to give a crumbled effect, or roll the remaining one-third between two sheets of baking paper and lay on top of the date spread (my preference).dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com3tag:blogger.com,1999:blog-14589480.post-45106313452222109912008-06-24T20:59:00.006+10:002008-06-24T22:19:23.588+10:00Saffron Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeXpx6wvY9HZ5N8R-l7BVS-P9HCu8ayZRgO29BFHpiYb_15FujGz_Z2EShGJdaFicq5RKOJmk42pE21QqHoHL-nRfZpS-EqOSOOKqSlwgFziUc1CV1TnJiULPgldwPzGm0EvEOg/s1600-h/saffron+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeXpx6wvY9HZ5N8R-l7BVS-P9HCu8ayZRgO29BFHpiYb_15FujGz_Z2EShGJdaFicq5RKOJmk42pE21QqHoHL-nRfZpS-EqOSOOKqSlwgFziUc1CV1TnJiULPgldwPzGm0EvEOg/s320/saffron+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5215402270572077410" border="0" /></a>Local food blogger '<a href="http://confessionsofafoodnazi.blogspot.com/2008/05/solstice-cake-2008-food-blogging-event.html">Another Outspoken Female</a>' is running a winter solstice cake event, and if I type really fast I'll be within a cats whisker of being in time to enter. The intention is to bake a Christmas style cake to celebrate the passing of the longest night in winter.<br /><br />In fact we celebrated the winter solstice this year, as we usually do, with a small <a href="http://noeggsornuts.blogspot.com/2006/06/nanas-christmas-pudding.html">Christmas pudding</a> (I make two every year, a big one for the family Christmas, and a small one for solstice). Solstice falling on a Friday this year - one of the days I work outside of the home - there is no possibility of any fancy cooking.<br /><br />However on Sunday I had a chance to make something I've been keen to try for a while. I've always loved the variations of sweet breads made at Christmas time such as the Italian Panetonne and the German Stollen. Of course traditionally they are very 'rich' breads, which of course means eggs and nuts. Saffron cake is not as far as I know associated with any time of year, and yes it is strictly speaking a bread being leavened with yeast. Reading in Elizabeth David's "English Bread and Yeast Cookery" it is interesting to see that use of chemical leavening (baking powder and so on) in cakes is a recent innovation, and that earlier cakes were in fact leavened with yeast. So I'd like to push the understanding of cake to include this lovely recipe.<br /><br />Just a word of warning, mine cooked much quicker than I expected - so hover around your oven - don't go outside and garden like I did - it's not supposed to be quite so brown :( . The recipe is modified from Dan Lepard's "The Handmade Loaf", a cook book I'd heartily recommend if you like cooking with yeast - great recipes and incredibly clearly written instructions.<br /><br /><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Solstice Cake 2008 - Saffron Cake</span></span><br /><br /><span style="font-weight: bold;">Sponge</span><br />100g lukewarm milk<br />1/4 tsp dried yeast<br />100g plain flour<br /><br />Beat together all ingredients until smooth. Leave covered for 1 hour at which point the mix should have risen and be bubbly.<br /><br /><span style="font-weight: bold;">Dough</span><br />1 tsp saffron<br />3/4 tbs boiling water<br />250g strong white flour<br />25g castor sugar<br />1/2 tsp salt<br />1/2 tsp cinnamon<br />1/4 tsp nutmeg<br />1/4 tsp clove<br />30g unsalted butter, softened<br />150ml lukewarm milk<br />a handful of currants<br />1 tbs sherry<br /><br />Mix the saffron and the boiling water and leave for at least 10 minutes. Mix sherry with currants and leave at least 1 hour.<br /><br />Combine flour, salt, spices and sugar in a large bowl and rub in butter. Mix saffron into milk, then pour this into the flour along with the sponge prepared earlier and the currants. Mix until well combined. Allow to rest, covered, for 10 minutes.<br /><br />Lightly oil working surface before kneading dough for 10 seconds, then rest covered for another 10 minutes (the oil stops the dough from sticking). Knead again and leave for 1 hour, covered, in a warm place (I use a hot water bottle covered with a towel).<br /><br />Shape dough (but don't try anything too fancy - it is a fairly wet dough and my plait completely disappeared). Allow to rise, covered for an hour in a warm place.<br /><br />Bake at 210 degrees C for 30 minutes, then reduce to 190 degrees for another 15 minutes. <br /><br /><span style="font-weight: bold;">Glaze</span><br />2 tbs sugar<br />1 tbs water<br /><br />Simmer together in a saucepan until the sugar dissolves. Brush onto warm cake with pastry brush.<br /><br />Leave to cool before enjoying.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com6tag:blogger.com,1999:blog-14589480.post-13730523504222653032008-05-22T21:27:00.007+10:002008-05-22T21:53:34.750+10:00Chocolate crunch cheesecake.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8uuwbteYsX67Tg-dh6gv0dISjtUjbWZLM7YbNbH_S6iLCaqYPtn_uxrwkRhWBDWx0Wp_2pPqFwMWit4YzFTxLLvAwMnp6wnGQlqKBK6lC6vr_xZ7_Krn3R3Z0LARRzdoHjkOQg/s1600-h/cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8uuwbteYsX67Tg-dh6gv0dISjtUjbWZLM7YbNbH_S6iLCaqYPtn_uxrwkRhWBDWx0Wp_2pPqFwMWit4YzFTxLLvAwMnp6wnGQlqKBK6lC6vr_xZ7_Krn3R3Z0LARRzdoHjkOQg/s320/cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5203165655971117538" border="0" /></a><br />Cheesecake does not need eggs! A while ago I found a fairly bland plain egg-free cheesecake recipe that tasted like an ordinary cheesecake. There was nothing particularly unusual about it. I guess eggs in a cheesecake are used for richness and flavour rather than as functional part of the mix. To test this theory I decided to try omitting the eggs from one of my favourite cheesecake recipes, and yes it worked perfectly.<br /><p>Just a word of warning with the biscuit crumb base. It is not so easy to find a safe commercial biscuit. We ended up using McVities Digestives. These are completely egg and nut free (though always check the label in case this changes). The original recipe called for a chocolate ripple biscuit, so I've suggested adding some cocoa to compensate. Alternatively you could make a shortcrust base for the cheesecake, flavoured with a little cocoa.<br /></p><p>Also for the chocolate coated honeycomb; if you are buying confectionery in Australia you are looking at either a Cadbury Crunchy or a Nestle's Violet Crumble. This means including an ingredient with traces of eggs and nuts. Hannah has had some problems with Cadbury's chocolate in the past (skin on her face becoming reddened and itchy) but was ok eating this. It is possible to make one's own honeycomb, something I remember doing when I was a kid with my mum. I attempted the recipe I had and ended up with a seething mass of burnt toffee. If any readers can advise on a successful recipe I'd be most interested.<br /></p><p>And a word of warning: this is very rich - small slices at a time please!<br /></p><p>125g biscuits, crushed<br />2 tbs cocoa (if the biscuits are not chocolate biscuits)<br />60g butter, melted<br />500g cream cheese<br />1/3 cup castor sugar<br />2 tsp grated lemon rind<br />1/3 cup cream<br />1 tbs flour<br />45g bar Chocolate coated Honeycomb, finely chopped<br /></p><p><u>Caramel Filling</u>:<br />30g butter<br />¼ cup brown sugar<br />2 tbs sweetened condensed milk<br />1 tbs golden syrup<br />2 tbs hot water<br /></p><p><u>Topping</u>:<br />150g chocolate, chopped<br />¼ cup cream<br /></p><p>Combine crumbs and butter, and press into base of 20cm spring-form. Refrigerate for 30 minutes.<br /></p><p>Beat cheese, sugar and rind until smooth. Add cream and flour, beat until smooth.<br /></p><p>Place spring-form tin on oven tray, pour ½ the cheese mixture into tin, sprinkle with honeycomb. Spoon caramel filling over honeycomb, top with remaining cheese mixture. Bake in slow oven about 1 hour or until firm.<br /></p><p>Spread topping over cheesecake, refrigerate until set, decorate with extra cream and berries.<br /></p><p><u>Caramel filling</u>:<br />Combine all ingredients in a pan, stir over heat without boiling until sugar is dissolved. Boil without stirring 4 minutes or until deep caramel colour, cool 10 minutes.<br /></p><p><u>Topping</u>: Melt chocolate with cream in a heatproof bowl over simmering water, cool to room temperature</p>dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com11tag:blogger.com,1999:blog-14589480.post-57072272949149963492008-05-01T22:47:00.002+10:002008-05-01T23:00:13.178+10:00Show on radio national about allergiesThe other day Background Briefing on Radio National had a <a href="http://www.abc.net.au/rn/backgroundbriefing/stories/2008/2226031.htm">50 minute program</a> focused on allergies, including a look at the recent change in theory about avoiding early introduction of peanuts to small children. It is worth a listen. It can be listened to as streaming audio or down loaded as an MP3 for a few weeks, there is also a transcript which I think stays up a bit longer.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com0tag:blogger.com,1999:blog-14589480.post-48824724566414092652008-02-27T22:00:00.003+11:002008-02-28T22:57:52.796+11:00Marmalade Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSQwcslsud9mBhr9_YjMNAk05hZ4qh6D17hGj-SpoKMuwH6j1cPT9ywMGf2JZCvXeiDmaqCq86QdIimnp2MFTZ4588XmP4WHgaP_oApUc-htqWEyH0f1ELBe9D94C9h7PXFlh5Q/s1600-h/marmalade+biscuits.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSQwcslsud9mBhr9_YjMNAk05hZ4qh6D17hGj-SpoKMuwH6j1cPT9ywMGf2JZCvXeiDmaqCq86QdIimnp2MFTZ4588XmP4WHgaP_oApUc-htqWEyH0f1ELBe9D94C9h7PXFlh5Q/s320/marmalade+biscuits.jpg" alt="" id="BLOGGER_PHOTO_ID_5171618689469933858" border="0" /></a><br />We like marmalade in this house, Hannah and I, and have done for a since Hannah has been old enough to <del>pinch my</del> eat toast. A good tart Seville orange Marmalade please. (I recommend the recipe in Stephanie Alexanders 'The Cooks Companion' - though oddly it is not in the new edition). Recently we've started reading the Paddington Bear books and are learning about Paddington's obsession with marmalade - particularly marmalade sandwiches. Can't say that I like the idea of marmalade on untoasted bread, but we've just found out that marmalade does work in biscuits.<br /><br />I've known for awhile of a beaut website by baker and writer <a href="http://www.danlepard.com/index.htm">Dan Lepard</a>, where as well as forums open to questions and comments on the cookbooks he has written, he also republishes <a href="http://www.danlepard.com/forum/viewforum.php?f=7">recipes </a>that he has written for The Guardian newspaper. Of course many of the recipes aren't suitable for us, but a few are just perfect. These <a href="http://www.danlepard.com/forum/viewtopic.php?t=1661">Marmalade Buttons</a> are an example. They are essentially based on a shortbread mix (with 50/50 flour and ground rice), with the addition of mixed peel, marmalade and a delicious crusty edge coated with sugar. Lepard's recipe specifies demerara sugar, not having any I used brown sugar which made the most delicious crust. I biscuit I'd heartily recommend.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com3tag:blogger.com,1999:blog-14589480.post-9521974238996711662008-02-14T21:48:00.006+11:002008-02-14T22:16:17.288+11:00Gyoza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHxQ6D1CuniLII4qyrSMVBPqepfLPzU-wa1lQgUPmFKuKJ7OijwRTQ_WQpIjkL-HD2g8FlplN2P_IFXR9JncNblFOjLqTHuCahLLsVZV-nnX7ZVKRyCWEVORaVqQe-64Xcy1Fxw/s1600-h/hannah+demonstrating.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHxQ6D1CuniLII4qyrSMVBPqepfLPzU-wa1lQgUPmFKuKJ7OijwRTQ_WQpIjkL-HD2g8FlplN2P_IFXR9JncNblFOjLqTHuCahLLsVZV-nnX7ZVKRyCWEVORaVqQe-64Xcy1Fxw/s320/hannah+demonstrating.jpg" alt="" id="BLOGGER_PHOTO_ID_5166790514869037042" border="0" /></a><br />Last week was Chinese New Year. At Hannah's kinder the activities revolved around this. Lots of pretend dragons, lanterns and fire-crackers were made. She mentioned that they made Chinese dumplings. I quizzed her if they ate them, did they made real dumplings? It appears they did. She thought they were great and wanted more. I'd discovered gyoza a long time back and decided in lieu of knowing much about Chinese dumplings we'd try these together. It was a brilliant idea. Next time I'll know that I just have to measure the filling ingredients and leave my little cook to it.<br /><br /><br />250g ground pork<br />250g chopped, steamed cabbage<br />1 sping onion, finely chopped<br />1 clove garlic, crushed<br />1 tsp ginger, grated<br />2 tbs soy sauce<br />1/2 tsp salt<br />1/2 tsp pepper<br />1/2 tsp sugar<br />1-2 tsp sesame oil (optional - we don't use it)<br />1 tsp sake (optional)<br />1 package of gyoza skins - from an Asian grocery<br /><br />Mix together, put 1 teaspoon of filling in each gyoza skin. Wet the edge of the pastry and fold over the filling. Ideally one side is given little pleats, so that one side is flat, the other rounded - but this is detail can be omitted depending on the skill of the cook.<br /><br />Fry a few gyoza at a time til browned, then add a few tablespoons of water, put lid on and steam for about 5 minutes.<br /><br /><span style="font-weight: bold;">Dipping Sauce</span><br />3 tbs soy sauce<br />1 tbs lemon juice<br /><br /><span style="font-weight: bold;">Alternative Vegetarian Filling</span><br />Substitute an equivalent amount of celery (diced finely) together with shitake mushrooms (sliced and steamed) for the pork mince.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com2tag:blogger.com,1999:blog-14589480.post-42377946177669667652008-01-30T21:55:00.000+11:002008-01-30T22:32:08.360+11:00Calabrese-style MeatballsI've suddenly found myself working full time for a short while in order to complete an important project - normally I only work three days in the week. It has left me a little panicky at the loss of all that lovely lazy time I've got used to having with my small girl, noodling around the museum or the zoo, or making things for the fairies in the garden (for real - there are five of them!) and so on. But it is just divine to come home starving, and my wonderful spouse has dinner ready. Tonight we had these meatballs. They are incredibly good, totally egg-free and because they are cooked by simmering in a tomato sauce - they are soft and gentle and very comforting. <br /><br />The original recipe has the juice of 1 lemon and it's zest which we're not keen on, we prefer just a little zest. The recipe makes enough for 6 but don't reduce it - it freezes fantastically.<br /><br /><span style="font-weight: bold;">Meatballs</span><br />3 thick slices of bread, white or wholemeal<br />1/2 cup of milk<br />2 tbs olive oil<br />2 cloves garlic, peeled<br />2 tsp salt<br />500g pork mince<br />1/2 tsp lemon zest<br />1 cup finely grated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Parmesan</span> cheese<br />1/4 cup coarsely chopped parsley<br />black pepper<br /><br />Remove crusts from the bread, break into pieces and mix with the milk and oil. Rest for 15 minutes then mash with a fork until it is all smooth. Place the garlic and salt in a mortar and pestle and grind to a paste.<br /><br />Mix together with hands all <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">ingredients</span> in a large bowl until well combined. Shape tablespoons of mixture into balls (really you can make them any size you like - I'm quite partial to tiny ones). <br /><br />The recipe at this point suggest <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">refrigerating</span> the meatballs for 20 minutes - I put them straight into the sauce to no ill affect.<br /><br /><span style="font-weight: bold;">Tomato sauce</span><br />1 tbs olive oil<br />1 small onion, chopped finely<br />750ml tomato <span class="blsp-spelling-error" id="SPELLING_ERROR_3">passata</span> (bottled tomato sauce - or the equivalent in tinned <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">tomatoes</span> mushed up with the potato masher)<br /><div style="text-align: left;">1 1/2 cups of water<br />salt and pepper to taste<br />2 small chilies (optional)<br /><br />Heat oil in a large frying pan and cook onion until softened but not coloured. Add remaining sauce <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">ingredients</span> and cook uncovered over a medium heat for 20 minutes, stirring occasionally. (Can I confess to another short cut here - if I'm short on time (often) I don't add any water and just bring the sauce to a simmer before proceeding...).<br /><br />With the sauce at simmering point (a rolling boil will lead to meatball disintegration) add the meatballs to the sauce, cook uncovered for about 12 minutes, or until cooked through. They may need some gentle turning.<br /><br />Serve with pasta and more grated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Parmesan</span> cheese.<br /><br /></div>dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com0tag:blogger.com,1999:blog-14589480.post-86868772846624707372008-01-01T10:02:00.000+11:002008-01-01T10:35:42.425+11:00"stained glass" star biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iLJMD5_BH8xWoXJxK7d2P7M25FTBm4v0tSUyPsW7GtNI5KEtvQC5QEnNi4u6n5GhODeE1pRKUc877hyphenhyphenpFa6gt38TuDSxEFw-tpEksmsGipqvAEuB6EsOixy8T-o90swFG_ssoA/s1600-h/c_stars+finished.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iLJMD5_BH8xWoXJxK7d2P7M25FTBm4v0tSUyPsW7GtNI5KEtvQC5QEnNi4u6n5GhODeE1pRKUc877hyphenhyphenpFa6gt38TuDSxEFw-tpEksmsGipqvAEuB6EsOixy8T-o90swFG_ssoA/s320/c_stars+finished.jpg" alt="" id="BLOGGER_PHOTO_ID_5150279982101077074" border="0" /></a><br />Um.. a slightly late Christmas biscuit posting. These use the recipe for <a href="http://noeggsornuts.blogspot.com/2005/11/lauras-shortbread.html">Laura's shortbread</a>, with the addition of crushed boiled lollies.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3-fDcp20AxXEHTFAI31hTNKCbbBQIkrnNO_t2F27OjZVbAV4Y82inmgEudLtB5uZmap3jvGBsts_ZV39PZP7LXz8SuZljMVVKAYWd-gHxxLPU1hnUHz2DYzbahKjbCxnb1lB5g/s1600-h/c_stars+cutting.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3-fDcp20AxXEHTFAI31hTNKCbbBQIkrnNO_t2F27OjZVbAV4Y82inmgEudLtB5uZmap3jvGBsts_ZV39PZP7LXz8SuZljMVVKAYWd-gHxxLPU1hnUHz2DYzbahKjbCxnb1lB5g/s320/c_stars+cutting.jpg" alt="" id="BLOGGER_PHOTO_ID_5150280149604801634" border="0" /></a>They can be any shape, of course, limited only by what biscuit cutters you have access to. In previous years I've made them heart-shaped with a circular cut-out (using the end of a large icing tube to make the circle). The biscuits are best placed on non-stick baking paper before doing the 'cut-out' (as above) as they become very fragile.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccJSeH-G9aiFlLS4jRJh9poqqsWB6gstiQzXlYvfU2tgkZEzMgTkL5LoaI9Lq9L6PtYmIzKBXqyfZUkw3tIM4MLiU0CT8MA562OfW-BjSJmRz3HjLHQZGLkAynKjZjTf2XZU87Q/s1600-h/c_stars+filling.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccJSeH-G9aiFlLS4jRJh9poqqsWB6gstiQzXlYvfU2tgkZEzMgTkL5LoaI9Lq9L6PtYmIzKBXqyfZUkw3tIM4MLiU0CT8MA562OfW-BjSJmRz3HjLHQZGLkAynKjZjTf2XZU87Q/s320/c_stars+filling.jpg" alt="" id="BLOGGER_PHOTO_ID_5150280231209180274" border="0" /></a>The boiled lollies are crushed in a mortar and pestle, though really the pieces just need to be small enough to fit in the cut-out. Our lollies are ground into a fine powder as biscuit making is now a mother and daughter activity, and the assistant cook delights in smashing ingredients to a powder. This can be a little messy (fragments of lolly flying everywhere so it gets done outside, allowing the ants to get a treat.<br /><br />As a side note, I found it very productive to give Hannah about a quarter of the dough to make her own biscuits - . Her's were Christmas trees decorated as traffic lights (three circular cut-outs). This keeps both of us happy (my desire for the perfect biscuit and her need for creativity).dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com1tag:blogger.com,1999:blog-14589480.post-61918755042116192892007-12-13T22:00:00.000+11:002007-12-23T23:21:39.645+11:00cranberry cornmeal biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDwJvfR23dFSC2JOJfuX7bjHOi-0IsFOYQn6YmGoysAoSq3KcS0c8XGmWDTFTn-OJkHyDhikuDUVEcfEkZ2RqrhR4Js6fK89cnTuGmxNN1uuAZjXpBx9BIjetxlrVHW6jk7SYqw/s1600-h/c_cranberry+cornmeal+biscuits.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDwJvfR23dFSC2JOJfuX7bjHOi-0IsFOYQn6YmGoysAoSq3KcS0c8XGmWDTFTn-OJkHyDhikuDUVEcfEkZ2RqrhR4Js6fK89cnTuGmxNN1uuAZjXpBx9BIjetxlrVHW6jk7SYqw/s320/c_cranberry+cornmeal+biscuits.jpg" alt="" id="BLOGGER_PHOTO_ID_5147136143349816290" border="0" /></a><br />It's that time of year again when there is a good excuse to make time consuming fancy biscuits. I've pretty much stopped feeling sad about no longer making gorgeous European style biscuits with nut meal and masses of egg white. The shortbread style biscuit can be stretched in a number of interesting directions, and this one has become a favourite. The dried cranberries (or Craisins as they are sold as in the supermarket) are cooked with morello cherry jam and them pureed to form the fruit filling, which is tangy and deliciously chewy.<br /><br />The origin of this biscuit is on the Martha Stewart site, where it is called <a href="http://www.marthastewart.com/recipe/striped-ice-box-cookies?autonomy_kw=cornmeal%20cherry%20cookies&rsc=header_2">Striped Icebox Cookie</a>. Not a very prepossessing name, and I don't claim to have improved it much. It is fairly time consuming to make, but has the virtue that if you double the quantity you get twice as many biscuits for the same amount of work. My changes include removing the egg and substituting dried cranberries for dried sour cherries.<br /><br /><span style="font-weight: bold;">Filling</span><br />3/4 cup dried cranberries (I used <span style="font-style: italic;">Craisins</span>)<br />1/3 cup morello cherry jam<br />2 tbs water<br /><br />Place ingredients in a small saucepan and gentle simmer for about 5 minutes. Allow to cool then coarsely puree.<br /><br /><span style="font-weight: bold;">Biscuit</span><br />1 1/4 cups plain flour<br />1/2 cup yellow cornmeal<br />1 tsp baking powder<br />1/4 tsp salt<br />125g unsalted butter<br />1 cup castor sugar<br />2 tbs milk<br />1 tsp vanilla essence<br /><br />Cream butter and sugar until light and fluffy. Add milk and vanilla and mix in. Add remaining ingredients and mix by hand until a ball of dough forms. Divide the dough into 4 pieces (I did this with the scales and each piece was about 140g).<br /><br />Roll each piece of dough into a rectangle 9cm x 23cm. I'd recommend drawing a rectangle on a piece of paper, then placing a piece of baking paper over this and rolled each piece out using the rectangle underneath as a guide. When the first piece of dough is rolled, lift it onto a tray with the baking paper underneath it and refrigerate while you roll the next piece of dough on another piece of baking paper. When the second piece of dough is the right shape put it in the fridge and pull the first piece out of the fridge, spread it with one third of the fruit filling. The second piece of dough can be put in place on top of the filling when it is firm enough to handle, carefully peeling away the layer of baking paper. Continue with the remaining dough and filling - the refrigeration makes it possible to spread the fairly stiff filling on what would otherwise be quite a soft dough.<br /><br />Refrigerate for an hour, then trim the sides and cut the dough into two lengthwise (so that you have two pieces approximately4.5cm x 23cm. Slice into approximately 5mm thick rectangles, and place on non-stick baking paper covered trays, leaving about 20mm between each biscuit. <br /><br />Bake in a 180 degrees C oven until they just start to change colour, about12-15 minutes. Store in an airtight container.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com2tag:blogger.com,1999:blog-14589480.post-13301777261117431062007-11-19T15:11:00.000+11:002007-11-19T15:26:33.881+11:00Article on allergies in the weekend paperI jump each time I see a headline with allergies in the media, hoping that there is some real news to give us hope. This article "<a href="http://www.theaustralian.news.com.au/story/0,25197,22766666-23289,00.html">Rising allergies trend mystifying</a>" in Saturday's Australian doesn't provide any earth shaking news. It reports on the increase in anaphylaxis, " 5 1/2-fold increase in the rate of Australian hospital admissions between 1994 and 2005 for food-related anaphylaxis in the under-fives" and research being done on allergy prevention. <br /><br />Something that I hadn't heard is that "... we know kids with allergy problems have lower numbers of good bacteria like bifidobacteria and lactobacilli, and higher numbers of pathogenic bacteria, those that can cause disease, in their gut flora than healthy children." This was in the context of trials giving pro-biotics to mums just prior to birth and to new born babies which seems to show a reduction in allergy symptoms.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com0tag:blogger.com,1999:blog-14589480.post-31087108982939654962007-11-15T22:18:00.000+11:002007-11-15T22:19:00.740+11:00Ricotta, Orange and Currant Fritters<strong><em></em></strong>As soon as I saw this recipe on <a href="http://viciousange.blogspot.com/2007/11/ricotta-orange-currant-fritters.html">Vicious Ange's site</a> I could see we'd need to try it. In Ange's version the recipe includes two eggs - the egg whites stiffly whipped to help keep the fritters light. But whilst egg is useful in this context it is not at all necessary. The baking powder provides some aeration and the use of ricotta means the fritters are naturally quite light. I should give credit to my spouse for suggesting that fritters don't need egg. We have a favourite ricotta and corn fritter with smoked cheese which I'd put in the "don't make until Hannah leaves home" category. Missing them, he suggested trying it anyway without the eggs - something that didn't occur to me. Must type up that recipe some time soon, corn season will soon be upon us.<br /><br />The currants and orange rind give the fritters a vaguely Christmasy aura - I've made them a second time substituting a finely diced fresh apricot which worked well though I'd strongly recommend the use of a non-stick fry pan. Next weekend I think I'll try some cherries. Anyway give them a go - they are easy and delicious, good with lemon and icing sugar, or just lots of melted butter.<br /><br /><br />1 cup (150g) plain flour, sifted<br />2 ½ teaspoons baking powder, sifted<br />1/3 (73 1/3g) cup caster sugar<br />1 cup fresh ricotta cheese<br />1 cup milk<br />1 tablespoon finely grated orange rind<br />½ cup (75g) currants<br /><br />butter for greasing<br />icing sugar for dusting<br />lemon wedges to serve<br /><br />Place, the flour, baking powder and sugar in a large bowl and combine. Add the ricotta, milk, orange rind, currants and mix gently.<br /><br />Heat a lightly greased frying pan (preferably non-stick) over medium heat. Cook 2 tablespoons of the mixture in batches for 2-3 minutes each side or until golden. Dust with icing sugar and serve with lemon wedges.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com1tag:blogger.com,1999:blog-14589480.post-64461825341219980722007-11-12T15:57:00.000+11:002007-11-12T22:52:32.467+11:00Brown Sugar Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC9hBCqCrargwzZMSjdUyDJuA5rt17_gpgzCaCuc_SpFPnEnlLMsBHmuzBO_5_bt0LG141PDwZWX6KbYhYZ_G6vD_EB9erHLjwJr5eU4sPZtYYyaomE7Bdo8HGtE2yr4Ft5J03A/s1600-h/brownsugar.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC9hBCqCrargwzZMSjdUyDJuA5rt17_gpgzCaCuc_SpFPnEnlLMsBHmuzBO_5_bt0LG141PDwZWX6KbYhYZ_G6vD_EB9erHLjwJr5eU4sPZtYYyaomE7Bdo8HGtE2yr4Ft5J03A/s320/brownsugar.jpg" alt="" id="BLOGGER_PHOTO_ID_5131822931875334786" border="0" /></a><br />These now compete with the jam drops as favourite biscuit. I strongly recommend splurging on some <a href="http://www.billingtons.co.uk/home">Billingtons</a> molasses cane sugar. Whilst brown sugar will work, this stuff has the most incredible smell and flavour, and because it is prone to lumpiness, the biscuits have tiny nuggets of sugar that give them a great texture.<br /><br />Like the jam drops these are well suited to the assistance of a small child. Bizarrely today Hannah declined to help (or even lick the bowl once I'd finished), explaining that as she was a fairy, she was allergic to home-made food and could only eat honey, borek and pizza. It struck me that she never eats bought sweet things (apart from a small amount of confectionery) as there is almost nothing that is safe. The one thing I've encountered (and I should send them a big thank you card) is at Mediterranean Wholesalers, a massive Italian supermarket in Brunswick, which has a cafe with food baked on the premises - wonderously they have a egg and nut free jam biscuit.<br /><br />125g butter, at room temperature (ie quite soft)<br />1 tsp vanilla essence<br />1/2 cup dark brown sugar or molasses cane sugar<br />1 tbs golden syrup or maple syrup<br />1 1/4 cups self raising flour<br />1 - 2 tbs water, if needed<br /><br />Cream the butter, vanilla, sugar and honey until light and creamy. (I use an electric hand-held beater here (a Bamix) which still leaves little lumps of sugar just as desired). Mix in flour and enough water, if required to make a dough. (If the butter is soft enough there is no need for water).<br /><br />Roll mixture into balls (approximately 1 tablespoon of mixture per ball), and place on greased or baking paper lined tray. Flatten balls slightly with palm of hand, then use a fork to make decorative indentations.<br /><br />Bake at 150 degrees C for 30 minutes or until firm.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com6tag:blogger.com,1999:blog-14589480.post-61829434383414042042007-10-13T20:24:00.001+10:002007-10-13T20:54:59.818+10:00Jam DropsThis is now a much loved recipe we acquired from Hannah's Grandma. Highly recommended as a recipe to cook with a small person, as rolling the biscuit dough into a ball and making an impression for the jam are ideal activities for small hands. <br /><br />On the subject of cooking with a small child, may I recommend reading <a href="http://www.amazon.com/Maisy-Makes-Gingerbread-Lucy-Cousins/dp/0763608874">Maisy makes Gingerbread</a>, a story which contains an important detail - Maisy doesn't lick the bowl until the biscuits are in the oven. Hannah, bless her, has taken this on as gospel, quite happy not to consume raw dough as long as there is something in the bowl to 'clean up' when we've finished. Yes I know, she'll wise up soon....<br /><br />125g butter, softened<br />75g castor sugar<br />1 tsp vanilla<br />185g plain flour<br />1 tsp baking powder<br />2 tbs milk<br />jam<br /><br />Cream the butter, sugar and vanilla, then add flour, baking powder and milk and mix in well.<br /><br />Divide the mix up into 40 pieces, roll each piece then flatten slightly. Then create an indent for the jam with your thumb or the end of a wooden spoon or whatever else seems a good size. Spoon in a good 1/2 tsp of jam. <br /><br />Bake on a greased or lined tray at 180 degrees C for 18-20 minutes. Try to let the jam cool a little before sampling.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com0tag:blogger.com,1999:blog-14589480.post-80607870180841711772007-09-16T21:45:00.000+10:002007-09-16T22:09:34.303+10:00Milo biscuitsI don't know how I came across <a href="http://happyhomebaking.blogspot.com/2007/01/horlicks-doggie-cookies.html">these biscuits</a>, on a baking blog from Singapore called Happy Home Baking, but I'm glad I found them. Using a mysterious product called 'Koko Krunch' on this site the biscuits are delightfully decorated as little dogs. We've experimented with the recipe a few times using Milo instead of Horlicks, and we do nothing fancier than place a piece of chopped up chocolate in the middle; some with milk chocolate, some with dark. I've modified the recipe to include a little sugar, otherwise I think they'd need a lot more chocolate. <br /><br />They are an excellent biscuit to make with a child as the dough is nice to handle and one could go to town decorating them. Bizarrely I've discovered that Hannah much prefers them with dark chocolate - is this common amongst four year olds?<br /><br />180g softened butter<br />80g Milo<br />80g castor sugar<br />200g flour<br />25g corn flour<br />25g milk powder<br />a couple of squares of nut-free chocolate, chopped into small pieces<br /><br />Pre-heat the oven to 140 degrees C. <br /><br />Cream butter with Milo and sugar, then mix in flour, cornflour and milk powder. Divide the dough up into 48 pieces. Roll and slightly flatten each ball of dough, then place a piece of chocolate in the middle.<br /><br />Place onto a lined baking tray and bake for about 25 minutes.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com0tag:blogger.com,1999:blog-14589480.post-55644006400849048302007-09-09T21:24:00.000+10:002007-09-09T21:39:35.885+10:00egg-free french toastThis is an egg-free breakfast treat from a vegan source, and is heartily enjoyed by myself and Hannah, though disdained by Hannah's dad who is a French toast purist. I've made it with a couple of different brands of silken tofu, and I should warn that they vary in consistency. An Asian brand from the supermarket made a much thinner batter than an organic brand I found yesterday, so treat the milk quantities as a guide only. The recipe as I received it contained a tsp of vanilla which I've omitted as I don't fancy it and includes the cinnamon in the tofu mix, suggesting maple syrup as a condiment. I was taught to serve french toast with cinnamon sugar, separately, and of course now I'm not allowed to do anything else.<br /><br />Tofu French Toast<br /><br />75g silken or soft tofu<br />2-4 tbs milk<br />butter<br />3 slices of stale bread<br />4 tbs castor sugar<br />1/2 tsp cinnamon<br /><br />Blend the tofu and milk in a bowl with a Bamix or liquifie in a food processor. It should be the consistency of two beaten eggs so vary milk as needed. Dip pieces of bread into the mixture and fry in a little melted butter until browned on each side.<br /><br />Mix sugar with cinnamon and sprinkle on liberally.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com1tag:blogger.com,1999:blog-14589480.post-20345165105317938732007-08-02T22:03:00.000+10:002007-08-15T23:29:17.053+10:00Cauliflower baked in Tomato SauceI buying cook books, and I've also a particular weakness for a good reference book. When I saw Elizabeth Schneider's <a href="http://www.amazon.com/Vegetables-Amaranth-Zucchini-Essential-Photographs/dp/0688152600/ref=pd_bbs_sr_1/002-1160204-8987205?ie=UTF8&s=books&qid=1187183256&sr=8-1">Vegetables from Amaranth to Zucchini: the essential reference</a> at work a while ago, my heart did flip flops. It has 133 detailed entries on the less common veggies (and mushrooms) with great photos, information on history, storage, preparation and cooking. I'm not convinced that all of the recipes are winners - but even the less appetising ones make clear how to approach something new. Now that I'm a happy owner of it, I'm attempting to not be intimidated by its size and make friends with it. I has turned out to be a really good guide to the wackier things at the markets. I've learnt that <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">kohlrabi</span> is really yummy raw and sublime grated, and fried with thinly sliced bacon. And I found this gorgeous way of cooking cauliflower, a perfect accompaniment to some rice and <a href="http://noeggsornuts.blogspot.com/2006/05/red-lentil-dhal.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">dahl</span> </a>(not that cauliflower is unusual in my books). Make lots as it is even better cold the next day.<br /><br />Cauliflower baked in Tomato Sauce<br /><br />1 tbs coriander seeds<br />1 1/2 tsp cumin seeds<br />1/2 tsp fennel seeds<br />1 inch knob of ginger, grated<br />1 medium onion, diced<br />1 large garlic clove, minced<br />1 tbs olive oil<br />1/2 tsp turmeric<br />1/4 to 1/2 tsp of chili powder (or to taste)<br />1 tsp sugar<br />3/4 tsp salt<br />1 1/2 cups tomato juice<br />1 medium-large cauliflower<br /><br />Coriander, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">yoghurt</span> and rice to serve<br /><br />Set oven to 200 degrees C. Gently heat coriander, cumin and fennel seeds in a saucepan until fragrant, then finely grind.<br /><br />Heat oil in a saucepan, add onion and cook until softened. Add garlic, ginger, spice mixture, turmeric, chili (if using), sugar and salt. Cook for a minute or two, then add tomato juice and simmer for 5 minutes.<br /><br />Trim cauliflower, cutting close to the curd. Spread the cauliflower out in a 2 quart baking dish. Cover completely with sauce. Cover and bake until tender - 30-35 minutes. Then remove top and allow to brown.dinhttp://www.blogger.com/profile/17123108085973625914noreply@blogger.com0