Vanilla and Cinnamon, Rosemary, and Chilli Applesauce

Today was applesauce day.

 

 

The aroma of gently cooking apples and their pairings floated throughout the house this morning. The scent of vanilla, cinnamon, rosemary combined to make a mouth watering preserve.

 

I tried three different variations and they were all intense in flavour. The subtle hint of chilli came through without destroying the taste and sweetness of the apples. The Rosemary was divine and paired really well with the apple and would taste amazing with a roast pork, and who can say no to cinnamon and vanilla with their apples?

 

I plan to make an apple crumble and mix in some of the apple sauce, most likely the cinnamon and vanilla, and see how it goes with the family.

 

 

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total: 60 Minutes

 

Recipe:

 

Cinnamon, Vanilla Applesauce

 

1 kg of apples

1/3 cup vinegar ( you can use white or apple cider)

3-4 tablespoons of brown sugar

A squeeze of lime

1/2 teaspoon of cinnamon

1 teaspoon of vanilla essence

1/2 cup water

 

Rosemary Applesauce

 

5-6 large apples, peeled and roughly chopped

2 Sprigs of rosemary

1/3 cup vinegar ( you can use white or apple cider)

3-4 tablespoons of brown sugar

A squeeze of lime

1/2 cup of water

 

Chilli Applesauce

 

4 large apples, peeled and roughly chopped

A pinch of chilli powder

1/2 cup water

1/3 cup vinegar ( you can use white or apple cider)

2 tablespoons of brown sugar

A squeeze of lime

 

Method:

 

 The method for each applesauce is virtually the same.

 

Place all the ingredients into the saucepan and boil for 10 minutes, then simmer until the apples are soft. Take off the heat and put the mixture into a blender. Gradually mix water into the mixture until it is the right flavour and consistency. Make sure to take the sprig of rosemary out before blending.

Fruit Parings and Flavour Creation

I've been doing some research and here are some fruit pairings with herbs and spices. What type of jam would you create with these ingredients?

APPLE

 Blackberry, Blackcurrant  Cranberry, Dates, Kiwi, Lemon, Lime, Oranges, Pear, Pumpkin, Persimmon, Quince, Raisin, Rhubarb

Allspice, Anise, Brown Sugar, Cardamom, Cinnamon, Cloves, Ginger, Lavender, Mace, Nutmeg, Tea, Vanilla

APRICOT

Banana, Blackberry, Blueberry, Boysenberry, Cherry, Cranberry, Dates, Figs, Guava, Lemon, Orange, Peach, Pineapple, Plum, Raisin, Raspberry, Strawberry,

Cardamom, Dill, Ginger, Orange Blossom Water, Rose Water, Tea, Vanilla

 BANANA

Apricot, Blueberry, Cherry, Date, Fig, Guava, Kiwi, Kumquat, Lime, Mango, Orange, Papaya, Passion Fruit, Pineapple, Pomegranate, Raspberry, Strawberry

Cardamom, Cinnamon, Clove, Ginger, Tea,

BLACKBERRY

Apple, Boysenberry, Elderberry, Lemon, Lime, Mango, Melon, Nectarine, Peach, Pear, Raspberry, Rhubarb, Strawberry, Tangerine

Cinnamon, Ginger, Mint, Tea, Vanilla

BLACK CURRANT

Apple, Boysenberry, Cherry, Figs, Peach, Pear, Prune, Raspberry, Strawberry

Basil, Clove, Ginger, Nutmeg, Peppermint, Tea

BLUEBERRY

Apple, Apricot, Banana, Elderberry, Lemon, Lime, Mango, Nectarine, Orange, Peach, Raspberry, Strawberry
Cinnamon, Ginger,    Jasmine, Lemon Grass, Orange Blossom Water, Tea, Vanilla

CHERRY

Apricot, Banana, Currant, Fig, Kiwi, Lychee, Lemon, Nectarine, Peach, Pineapple, Plum, Quince
Cardamom, Chai, Cinnamon, Ginger, Jasmine, Mace, Mint, Nutmeg, Orange Blossom Water, Tea, Vanilla

CRANBERRY

Apple, Lemon, Orange, Peach, Pear, Persimmon, Pumpkin, Quince
Cardamom, Cinnamon, Clove, Ginger, Orange Blossom Water, Vanilla

 DATE

Apple, Apricot, Banana, Fig, Lemon, Lime, Nectarine, Orange, Prune, Quince, Raisin, Tangerine

Cinnamon, Ginger,  Orange Blossom Water, Tea, Vanilla

ELDERBERRY

Blackberry, Blueberry, Boysenberry, Gooseberry, Lime, Orange, Peach, Raspberry, Strawberry, Tangerine
Cinnamon, Clove, Ginger, Nutmeg

FIG

Apple, Banana, Cherry, Date, Guava, Lemon, Lime, Mango, Orange, Pear, Peach, Prune, Quince, Raisin, Raspberry,

Anise, Cardamom, Cinnamon, Ginger, Lavender, Mace, Mint, Rosemary, Thyme, Vanilla

GRAPEFRUIT

Banana, Blood Orange, Cranberry, Lemon, Lime, Melon, Orange, Papaya, Pineapple, Pomegranate, Raspberry

Camomile, Cardamom, Cilantro, Ginger, Mint, Orange Blossom Water, Rosemary, Peppermint, Tea

GRAPE
Blackberry, Lemon, Melon, Orange, Pear, Raspberry, Strawberry
Cinnamon, Mint, Peppermint, Rose Water, Tea

GUAVA

Banana, Cherry, Coconut, Lemon, Lime, Lychee, Mango, Orange, Strawberry, Tangerine
Basil, Ginger, Juniper, Lavender, Mint, Poppyseed

KIWI

Apple, Banana, Cherry, Lemon, Lime,  Lychee, Mango, Orange, Papaya, Passion Fruit, Pineapple, Strawberry, Tamarillo, Tangerine

Cardamom, Camomile, Lavender, Orange Blossom Water

KUMQUAT

Apple (green), Banana, Blackberry, Blueberry, Cranberry,  Lemon, Lime, Orange, Mango, Papaya, Persimmon, Pineapple, Pomegranate, Pumpkin, Quince, Raspberry, Strawberry

Anise, Basil, Camomile, Cardamom, Ginger, Mace, Mint, Nutmeg, Orange Blossom Water, Tea, Vanilla

LEMON

Apple, Apricot, Banana, Blackberry, Blueberry, Cherry, Cranberry, Currant, Elderberry, Grapefruit, Grape, Guava, Kumquat, Lime, Mango, Nectarine, Orange, Papaya, Passion Fruit, Pear, Plum, Prune, Quince, Raspberry, Rhubarb, Strawberry

Anise, Cardamom, Cinnamon, Cumin, Ginger, Jasmine, Lavender, Mace, Mint, Tea, Thyme, Vanilla

LIME

Apricot, Banana, Date, Fig, Elderberry, Grapefruit, Guava, Kumquat, Lemon, Lychee, Orange, Mango, Papaya, Passion Fruit, Persimmon, Pineapple, Raspberry, Strawberry,

Anise, Basil, Camomile, Cardamom, Cilantro, Juniper, Lavender, Tea, Vanilla

MANGO

Banana, Blackberry, Blueberry, Kumquat, Lemon, Lime, Orange, Papaya, Passion Fruit, Pear, Pineapple, Raspberry, Strawberry, Tangerine

Anise, Cinnamon, Clove, Ginger, Mint, Peppermint, Rose Water, Vanilla

NECTARINE

Blackberry, Blueberry, Cherry, Cranberry, Fig, Lemon, Orange, Peach, Plum, Raspberry, Strawberry

Anise, Cardamom, Cinnamon, Lavender, Mace, Mint, Orange Blossom Water, Rosemary, Vanilla

 ORANGE

Apple, Apricot, Banana, Blackberry, Blueberry, Cherry, Cranberry, Date, Elderberry, Fig, Gooseberry, Grapefruit, Guava, Kumquat, Lemon, Lime, Mango, Nectarine, Orange, Papaya, Passion Fruit, Pear, Persimmon, Plum, Pomegranate, Prune,  Pumpkin, Quince, Raisin, Raspberry, Rhubarb, Strawberry

Anise, Basil, Cardamom, Chipotle, Cinnamon, Clove, Cumin, Dill, Ginger, Lavender, Mace, Nutmeg, Rose Water, Tea, Thyme, Vanilla

PAPAYA

Banana, Grapefruit, Kiwi, Kumquat, Lemon, Lime, Mango, Orange, Passion Fruit, Peach, Pineapple, Raspberry, Strawberry

Cayenne, Coriander, Cumin, Ginger, Jasmine, Mint, Peppermint, Vanilla

PASSION FRUIT

Kiwi, Lemon, Lime, Mango, Orange, Papaya, Pineapple, Raspberry, Strawberry,
Ginger, Lemon Grass, Mint, Peppermint, Rose Water, Tea, Vanilla

 PEACH

Apricot, Blackberry, Blueberry, Cherry, Currant, Fig, Lemon, Lime, Nectarine, Orange, Papaya, Plum, Raspberry, Strawberry

Basil, Cinnamon, Clove, Ginger, Mint, Peppermint, Tea, Vanilla

PEAR
Apple, Blackberry, Cherry, Cranberry, Currant, Date, Fig, Lemon, Lingonberry, Orange, Pineapple, Pomegranate, Prune, Quince, Raisin, Raspberry, Tangerine

Anise, Cardamom, Cinnamon, Clove, Ginger, Mace, Nutmeg, Orange Blossom Water, Peppermint, Tea, Vanilla

PERSIMMON
Cherry, Cranberry, Grapefruit, Kumquat, Lemon, Nectarine, Orange
Cinnamon, Clove, Ginger, Mace, Nutmeg, Orange Blossom Water, Vanilla

PINEAPPLE

Apricot, Banana, Cherry, Grapefruit, Kiwi, Kumquat, Lime, Mango, Melon, Orange, Papaya, Passion Fruit, Raspberry, Strawberry
Camomile, Cinnamon, Clove, Ginger, Mint

PLUM

Cherry, Cranberry, Fig, Kumquat, Lemon, Nectarine, Orange, Peach, Raspberry, Rhubarb, Strawberry
 Anise, Basil, Cardamom, Cinnamon, Dill, Ginger, Mace, Nutmeg, Rose Water, Vanilla

PRUNE

Apple, Apricot, Currant, Date, Fig, Lemon, Orange, Pear, Raisin, Tangerine
Anise, Cinnamon, Clove, Ginger, Tea

PUMPKIN

Apple, Cranberry, Kiwi, Kumquat, Orange, Pomegranate, Raisin, Raspberry, Strawberry, Tangerine
Allspice, Cardamom, Cinnamon, Clove, Ginger, Mace, Nutmeg, Sage, Thyme, Vanilla

QUINCE

Apple, Cherry, Cranberry, Date, Fig, Kumquat, Lemon, Nectarine, Orange, Pear, Raspberry
Cinnamon, Nutmeg, Tea, Vanilla

RASPBERRY

Apple, Apricot, Banana, Blackberry, Blueberry, Currant, Elderberry, Fig, Gooseberry, Grapefruit, Grape, Lemon, Lime, Lychee, Mango, Melon, Nectarine, Orange, Papaya, Peach, Pear, Pineapple, Plum, Quince, Raspberry, Rhubarb,  Strawberry, Tangerine

Basil, Cardamom, Cinnamon, Jasmine, Mint, Nutmeg, Orange Blossom Water, Peppermint, Tea, Vanilla

RHUBARB

Apple, Blackberry, Cherry, Cranberry, Lemon, Lime, Orange, Pear, Plum, Pumpkin, Raspberry, Strawberry
Cardamom, Cinnamon, Ginger, Mace, Pepper, Vanilla

STRAWBERRY

Apricot, Banana, Blackberry, Currant, Elderberry, Fig, Grapefruit, Guava, Kiwi, Kumquat, Lemon, Lime, Lychee, Mango, Nectarine, Orange, Papaya, Passion Fruit, Peach, Pineapple, Plum, Raspberry, Rhubarb

Allspice, Anise, Balsamic, Basil, Cardamom, Cinnamon, Clove, Ginger, Mint, Nutmeg, Orange Blossom Water, Peppermint, Rose Water, Tea

New name, new look - Condire has been born

A lot has happened in the last year. So much so that this blog has not had the attention it deserved. Firstly the store that I had been working in for the last sixteen years, finally bowed to pressure and closed down. It was a great store and I had the best time working there.

Fast forward a year, we moved to the country. Peterborough.

It was a big move for us city folk, but we are adjusting well. The people are great, the food is fantastic. There is a brilliant butcher here called Mercer Meats that has the most mouthwatering bacon for sale. A really atmospheric eatery called, The Tinsmith's Cottage, where you can buy amazing coffees, treats, and old historic items. The Carter's Foodland has great produce and super nice staff. The Take 'A' Break café is a new age café, not only can you get the best hotdogs, you can pick up a salt lamp. Helen's Antique shop on Main Street has lots of nifty things to buy. Also, there is a cake maker, Donna's Delights that makes the most stunning cakes here.

I could go on for ages about how the great the town is, brilliant schools - St Joseph's School is a fantastic school and a supportive community. It is that community spirit that has inspired me to take my love of fresh homemade delights to a new level.

I have started making preserves again. There is something about jams that warms the soul. The brightness of the colour, the flavour of the fruit, the feeling of goodness as you lather it on your bread with smears of butter. Preserving your fruits and vegetables is something we can do to be more self sustainable. I don't know about you, but I hate food wastage. By preserving, you can help store your food better and have food safely kept in storage for the lean times. Not only that, but you can save a lot of money by growing a few vegetables, or planting a few fruit trees.

My new venture is called Condire, which is the Latin word for preserve/pickle season/flavour/render pleasant/give zest spice. My plan is to create harmonious flavoured jams and preserves that use locally sourced fruits/vegetables and herbs. I have a few fruit trees in my garden and I have been buying from the local shops as well. My vegetable garden is coming along with peas, beans, red cabbage, brussel sprouts, spinach ( We have only been here for a month) I have rosemary, sage, three different types of mint, lemon balm and loads more that I brought from Adelaide. I plan on using all this produce to make tasty goodies.

 

Now, I have a Spiced Fig jam, three Strawberry and Lime with a hint of Vanilla jams, and a Fig Chutney for sale at Helens Antique Shop for only $4.50 a jar. She is open on Thursdays and Fridays 9-1.  I plan on making more and am willing to take orders or suggestions. If by chance you have some fruit you'd like to get give away, I will make you a jar of jam for no cost.  My next lot of preserves is going to be Apple Sauce. Who here likes apple sauce. I do. What's not to like about the sweet, yet tart flavour that goes sooo well on a suckling pork roast.

Keep an eye out on future posts as I will be putting up charts, recipes and photos of my adventure with Condire. If you would like to contact me, please email arkadia13@hotmail.com or follow me on facebook.

Slow Cooked Baked Beans

I love my slow cooker. It is one of the best things that resides in my kitchen.

Most foods these days are chocked full of preservatives and nasties, so I love to try and re-create my favourite foods in any way I can. I finally have perfected my baked bean recipe and I am excited to share this one with you. I hope you enjoy as much as I do.

Ingredients:

1 cup of water

1 tsp stock

1/2 cup of finely chopped spinach

1 spring onion, finely chopped

1 onion, finely chopped

1 can of cannellini beans, drained

1 cup of adzuki beans *

2 cups tomato passata/ paste

1 tsp paprika

1 tsp salt

2 tbsp sugar

2 tsp molasses 

2 tbsp soy sauce

Method:

*Leave the Adzuki beans soaking overnight

 then drain well. Boil for 15 minutes on the stove.

Combine everything in the slow cooker including the Adzuki beans and leave to cook on high for 4-5 hours. 

The flavours are excellent and everyone gobbles this up as soon as I make it.

Let me know how it goes for you!

Sweet Dango

I have been hankering to do something different so when I came across this recipe on Just One Cookbook I thought I would give it a go. I changed a few things but if you want to try the orginal recipe as well then just click on the link :D

Ingredients

• 24 Bamboo skewers
• 100g Rice Flour
• 100g Glutinous Rice Flour
• 2 tsp. sugar
• ⅔ cup (150ml) warm water

Sweet Soy Sauce

• 5 Tsp. sugar
• 1 Tbsp. soy sauce
• 1 Tbsp. Hosin Sauce
• 1 Tsp ground ginger
• 4 Tbsp. water
• 1 Tbsp. Arrow Root
• 1 Tbsp. water for dissolving arrow root

1. Combine both flours and sugar in a bowl (I would have added more sugar)
2. Stir in warm water a little bit a time and knead slowly and gently until the dough becomes smooth.
3. Roll the dough in your hands till you have 24 little balls. Gently place dango in the large pot of boiling water. 
4. The Dango will stay on the bottom of the pan for a bit but they will start to float to the surface of the water. Cook dango for 1 minute more. Remove from pot and transfer into ice water. 
5. Drain well and put three pieces into a bamboo skewer. 
6. On the stove top, heat a pan and brush with a little oil and grill on it).
7. For sauce, combine sugar, soy sauce, hosin, ginger and water in a saucepan. Stir occasionally and bring it to a boil. 
8. Once it boils, add the arrow root and water mixture to the sauce and make sure it dissolves well. After the sauce thickens, turn off the heat.
9. Place dango on a plate. Using a brush, coat with sweet soy sauce on dango. 

If you wanted to make different flavour dango, then add powder to the flour stage. I also made green tea ones. Next I would love to try a strong ginger type. 

Super Awesome Doughnuts

I have been trying to perfect the doughnut recipe and I think I have. My partner told me they they taste just like store bought so they are better than just nice.  He is a harsh critic so when he say's things like that I know I have a winner.

These doughnuts are a burst of happiness in your mouth and you can literally use this recipe as base for any type of flavour you want. To date I have made gingerbread doughnuts, mint, basil and sage doughnuts, chocolate doughnuts and cinnamon doughnuts. 

BASE RECIPE:

 

Ingredients:

Doughnuts:

2 tsp yeast

3/4 cup whole milk, warmed

2 1/2 cups of plain flour

1/4 cup sugar

1 egg

1/2 tsp salt

3 tbsp butter

1/2 glutenous rice flour 

*If you wanted to make gingerbread doughnuts then add 2-3 tsp ground ginger, depending on how strong you like it.

*For mint, basil and sage doughnuts, infuse the herbs when you warm the milk for about 15 minutes then strain.  

Glaze: (you can use any type of flavouring, like ground cinnamon, not just chocolate,)

2 tbsp milk

2 tbsp chocolate powder (optional)

1 1/2 cups icing sugar

Method:

1) Mix the yeast with the warm milk. Milk should be blood temperature.

2) In your food processor, mixer or bowl combine the flours, butter, salt and sugar till mixture is like breadcrumbs.

3) Beat the egg and add it to the flour mix and whizz for a few seconds.Slowly add the yeasty milk and let the machine knead for about 5 minutes (or knead by hand for 10 minutes) If the dough is too sticky add a little bit more flour but don't over do it. 

4) Oil a bowl placing dough in and cover. Let it rise in a warm place until doubled the size.

5) Take dough out of the bowl and transfer to a lightly floured bench. Punch dough and knead for about 1 minute. Roll dough till it is approx 1.5cm thick. Cut out doughnuts with a cookie cutter and (I used a apple corer to cut out the center of each doughnut. Save the ball and let doughnuts and balls rise till double the thickness. 

6) Heat the oil in a large frying pan or deep fryer till a test piece of bread sizzles. Add four doughnuts at a time, cook till golden brown, being careful to keep an eye on them and turn them. 

7) Drain doughnuts on paper towel. Make the glaze and while still warm, dip the tops of the doughnuts and balls into the glaze and let set. Doughnuts can be stored in an air tight container for up to three days.

Best Pancake Recipe

In honor of Pancake Tuesday, we had pancakes for breakfast. I found that these pancakes were just so nice and fluffy!

Ingredients

• 1 1/4 cups self-raising flour
• 1/2 teaspoon baking powder
• 2 tablespoons caster sugar
• 1 egg
• 1 cup milk
• 1 teaspoon allspice
• 1 teaspoon vanilla essence
• 1 teaspoon salt 
• 20g butter, melted

Method:

Sift salt, flour, allspice and baking powder into a bowl then add the sugar. Whisk vanilla, egg, milk and butter together and pour into flour mixture, whisking until smooth. Set aside for 5 minutes. Cook over a medium heat, turning when golden.  

Vegetable Fritters

This week I wanted to make zucchini fritters, but I had run out of zucchini. I then had a thought, what about skipping the zucchini altogether and just having mixed vegetables. I am so glad I did, these were so good even Little A had some. I don't even have any pictures because they got eaten so fast!

Ingredients:

• 1/2 cup self-raising flour
• 1 cup cheese, finely grated
• 1/2 cup creamed corn 
• 1 small onion, thinly sliced
• 1 cup of carrot, grated
• 1 cup pumpkin, grated
• 1/2 cup cabbage, grated
• 1/2 cup red capsicum, chopped 
• 1 egg, whisked
• 1/4 cup fresh parsley, chopped
• 1 teaspoons allspice
• 1 teaspoon salt
• 1 teaspoon of soy sauce

Method:

Mix together all the ingredients in a bowl. Then heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Drop 2-tablespoonful measures of vegetable mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. 

Nutella Brownies

I found this recipe off Stay At Home Mum and thought that would be excellent to make for my Little Lady. It is a super easy and super tasty recipe and you must all try it!

Nutella Brownies

2 Eggs

1/2 cup plain flour

1 cup Nutella

(That is seriously all the ingredients!!!)

Method:

1. Preheat your oven to 180 degrees celsius
2. Simply beat the eggs and nutella together till glossy. 
3. Add the flour and mix well.
4. Pour into a rectangular pan (either greased or papered)
5. Stick into the oven for 20 minutes or until top feels set.

(In the original recipe the time called for 12-15 minutes but mine wasn't done by then so I added the time here it took me)

Mochi with a Strawberry, Watermelon Red Bean Paste filling

Today I created a Mochi for the first time. For anyone that doesn't know, a Mochi is a Japanese rice cake made of  glutinous rice. The rice is pounded into paste and molded into the desired shape or you can buy glutinous rice powder at the supermarket. While Mochi are eaten year-round, they are a traditional food for the Japanese New Year and are commonly sold and eaten during that time. You can fill the Mochi with a variety of fillings and even use it in soups. 

These are really easy to make and very tasty. I used a red bean paste to which i added watermelon and strawberries to it. I would suggest making the filling before making the Mochi skins as the skins take about 4-5 minutes to make. 

Here is the recipe:

Strawberry, Watermelon and Red Bean Paste

2 cups (Red Beans)Azuki Beans

1/2 cup sugar

1 cup warm water

1/2 cup hulled strawberries

1 cup chopped watermelon

(SOAK RED BEANS OVERNIGHT)

1) Rinse and wash your soaked red beans and then place into a large saucepan. Fill the pan with water till it just covers the beans and bring to the boil. Drain beans and then re-fill with water till beans are just covered again. 

2) Bring the beans back to the boil then turn the heat down to a simmer. Keep an eye on the bean mixture and add more water as needed. Don't fill it to far, only enough water to just cover the beans. Take the 1 cup of water and your sugar and mix together then set aside.

3) When the mixture is starting to look a little drier and the beans squish between your fingers. Add the strawberries, watermelon and sugar mixture and boil till you can see the bottom of the pan when you stir it. The whole process should take about an hour. 

4) Blitz the bean mixture for a few seconds in a food processor then chill till needed.

Now to make the Mochi:

(I used the recipe found at Bakingdom)

You can only use glutinous rice flour, there are no substitutions 

1 1/2 cups glutinous rice flour
1/4 cup sugar
2/3 cups water
2 drops red or green food coloring
1/2 cup corn flour

1) Combine the glutinous rice flour, sugar, water, and food coloring in a medium size microwave safe bowl. Stir the mixture until no lumps remain.

2) Cover the bowl loosely with plastic wrap ( it still works with out it) and microwave for 2 minutes. Remove from the microwave and throughly stir mixture. Re-cover and put back into the microwave for an extra 1 minute. 

3) The dough will start to inflate and expand while in the microwave. When it is done, it will expand then deflate as soon as you open the microwave door. dust your counter/board with corn flour
 and scrape the hot dough onto the surface. Be careful as this mixture is very hot and will cause burns if handled incorrectly!

4) Gently stretch the dough and flatten it with your hands. When you are satisfied cut into pieces and place 1/2 a tsp of red bean mixture onto the wrapping. Gently pinch the edges together to seal the Mochi.

5) Serve straight away or cover and it will keep for a day.

Cheesy Sausage Balls

 (Picture is from Syrup and Biscuits)

I made these the other day and omg, they were good. I had never thought to make anything like these before, but apparently these sausage things are huge in the Southern states of USA. I came across the recipe from the blog Syrup and Biscuits. I highly recommend you go and check out this blog, there are very yummo stuff on there.

Now I changed the recipe a little bit as we don't have bisquick (baking mix) here in Australia. I felt that these could have been a bit better if I had added some creamed corn. Next time I will. If you are wanting the original recipe then click on the link above.

Ingredients:

1 cups cheddar cheese, grated

1 1/2 cups mozzarella cheese, grated

1 cup plain flour

1 tsp bi-carb

1 tsp salt

1/4 teaspoon ground cayenne pepper, optional

2 tbs soy sauce

1/2 cup of cauliflower and pumpkin breadcrumbs*

2 tbs milk

2 Italian herb sausages deskinned, uncooked

*CAULIFLOWER AND PUMPKIN BREADCRUMBS

Take half a head of cauliflower and half a pumpkin and place in a food processor. Wizz until you have the consistency of breadcrumbs. You can place what you don't use in the freezer for another time.

Method:

1) In a large bowl add your cheese, flour, bi-carb, salt, cayenne and mix well.

2) Add sausages, soy sauce, cauliflower and pumpkin bread crumbs and milk to flour and cheese mix. 

3) Stir until all the ingredients are thoroughly mixed.

4) Make sure to spray your tray or put down grease proof paper. Then grab a small amount of mixture in your hands and roll into balls the size of walnuts. These don't spread too much, so you can place them 2.5cm apart then gently press down so they look a little like patties.

5) Place into the oven and bake for about 20 minutes at 200 degrees C. These are going to be very hot so let them sit on the sheet for a few minutes before eating.

 These are quick and easy to do and they freeze well. Next time I would add some creamed corn to give it a sweet flavour. They are great for school lunch boxes as well, if they aren't eaten too quickly. Try them out and tell me what you think!!!

Peach and Strawberry Eggless Ice-Cream

I really wanted to make ice cream today. Only I was missing a few ingredients and I didn't want to go up to the shop to get them. What was I to do?? I could have waited (which I am not very good at doing) or I could go wild and make up a completely new and different recipe which I will now share with you.

I make ice cream a lot lately and I think that this one has been the best combination so far. I had no eggs and I can't handle a lot of milk products so I thought there must be a way to overcome these problems... and there was. Read on for one of the best ice cream recipes:

Ingredients:

1 cup coconut milk

1 cup lactose free milk (or you can sub normal milk, soy milk, oat milk etc)

4 tsp Arrowroot powder

1 1/4 cup of silken tofu ( or you can sub whipped cream)

2/3 cup sugar

2 tbs syrup (honey, maple or golden)

1/4 tsp salt

2 tsp ground ginger

2 cups sliced peaches

1 cup diced strawberries

Method:

To make tofu mixture

1)  Place silken tofu into a blender/food processor with a tsp of either sugar or syrup and wizz until the tofu is the consistancy of whipped cream. Place into a bowl and set aside in the fridge.

To make fruit mixture

1) Place peaches and strawberries into a blender/food processor and blend till you have a thick puree. Place into a bowl and set aside in the fridge.

To make the custard

1) Pour 3/4 cup of your milk into a bowl and mix in the arrowroot powder and mix to a paste. Set aside.

2) In a saucepan, mix remainder of both milks, sugar, salt, ground ginger, syrup and gently heat. 

3) When warm, add the arrowroot mixture and stir over a low heat till mixture thickens and coats the back of a spoon. Remove from heat, pour into a metal bowl and place into the fridge till cold.

To make ice-cream

1) Take the custard, tofu and fruit out of the fridge. Set aside 1/4 cup of the fruit mixture and gently mix everything else together till thoroughly combined.

2) Place mixture into your ice-cream machine as per your machines instructions.

3) When it is the consistency of soft serve take out of the machine and place into a container. Layer the ice cream with the excess fruit mixture till you have filled the container.

4) Place into the freezer till it has set.

5) Enjoy :D

Let me know what you think!

I'm back!

Hi all,

Just wanted to apologise for my lengthy disappearance from this blog. I didn't even realise that it had been so long. I have cooked many a thing in the last 6 months and I just haven't had time to blog about it. Well the time has come to change that! I will endeavour to post a new recipe once a week for my loyal readers :D

Look out for some great recipes to come!

Tarran

Warm and Tasty Teriyaki Pork Buns

The other day I came across a recipe for Chinese Pork Buns. They looked so good that I wanted to try them straight away. Alas, this was not meant to be as I didn't have the ingredients for them. What I did have was the ingredients for Teriyaki Pork Buns, so I changed the recipe and went with what I had on hand.  I am so glad I did, as they were delicious - filling and hot when it was cold outside. You must try these and they are so easy to make!

Mix 1 1/2 teaspoons dried yeast into a bowl with 2 tablespoons sugar and 1 cup of warm water. Leave in a warmish place till frothy. Sift 2 1/2 cups of flour and 1 teaspoon of salt together in a large bowl. Make a well in the center and add 1 tablespoon of butter or oil (peanut is best) and yeast mixture. (I used my food processor and wizzed it up to form a dough or you can do it by hand if you don't have a FP)  Kneed dough approx 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover and let sit in a warm place until double the size. 

Mix 500g finely diced pork, 1 onion and 1/2 cup of finely diced broccoli in a fry pan and and cook until meat is cooked and onions are translucent. Add 1 cup of teriyaki sauce (you can buy this at any supermarket) and stir until combined and take off the heat.

Now for the buns, place the dough onto a floured surface and kneed for 5 minutes. Divide the dough into 7-10 even pieces and roll each one into a circle. Place a teaspoon of the filling in each one. Gather the edges around the filling and twist at the top making sure it is secure. Then all that's left is to put your buns on a square of greaseproof paper and chuck them into a steamer for 10-15 minutes.

See, how easy is that! Not only can you make them with the above filling, but I also made some bolognese and cheese ones as well. Create any type of filling your heart desires and give them a go.

Please make these and enjoy.

Written by Tarran J

Book Review - Burial Rites by Hannah Kent

Burial Rites by Hannah Kent
My rating: 5 of 5 stars

I gave this book five stars because it was a very enthralling book. I loved the story of Agnes and I really wanted to find out what what actually happened that fateful night. If you are looking for a fast paced book then look elsewhere. The draw to this book is not the adventure but the gradual unveiling of the truth behind the murders. I loved how the family Agnes was placed with interacted with her. Hannah has written a beautiful book and captures the essence of this time and place. You just about feel the cold snow, smell the dung fires and fell your belly hunger from not eating.

Hannah has drawn from real life sources and while a few characters are fictional, most of these people existed and lived how Hannah described. A very interesting read and I couldn't put it down. I am very keen to read Hannah's next book when it is written and released.

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Collins Booksellers Edwardstown Online Store

My bookshop now has an online store. So many wonderful books and products are on there and will be added in the future.

Go check it out!

http://collins-booksellers-edwardstown.myshopify.com/

Garden Treasures

Garden Treasures 

There are so many things that we usually chuck out that we can recycle or upcycle again, especially in the garden. These are some of the things that I use in my veggie and herb gardens. 

1) Toilet roll inserts – Those seemingly useless rolls that get chucked away when we change the toilet roll are fantastic for protecting seedlings. Just cut a toilet roll in half and bury it half way where you are planting then just pop a few seeds in the roll and fill roll loosely with dirt.

2) Pop Sticks – Great for marking out what vegetables are what. Just write on the sticks (after you’ve washed them) and stick it in the ground.

3) 1lt Milk Cartons – These are great for the greenhouse. Cut a milk carton in half and put a few holes in the bottom. Fill with potting mix (or garden dirt) and plant your seeds. When seeds are ready to transplant to garden you can just cut the carton and voila. The top of the milk carton can be used like the toilet roll inserts.

4) Egg Cartons – These can also be used to help seedlings sprout and they have the added benefit of just tearing away and you can plant them in the garden without damaging the roots.

5) Old cans – Just clean cans and drill a few small holes in the bottom. These can be used for gardens that are small or apartments.

There are more things that can be recycled/upcycled, you just have to use your imagination and the world will be your gardening oyster. 

           

Book Review - Reboot - Amy Tintera

Reboot by Amy Tintera
My rating: 4 of 5 stars

A brilliant take on the zombie literature but with a twist.

This series is a duo. The first book ' Reboot' is due for release in Australia, June 2013.

After a virus and then war decimated the world, the surviours are rules by a organisation called HARC ( Human Advancement and Repopulation Corporation) Food is scarce and so is medical treatment. When people die, if they have had the virus or even sometimes you hadn't, you may come back to life as a Reboot. The main character Wren is 178 - meaning she was dead for 178 minutes before she rebooted. This makes her one of the strongest Reboots in Austin. When you come back as a Reboot, you are stronger, faster, able to heal from wounds that would normally kill you and they are less emotional. The longer you were dead means the more powerful you become. Wren takes a chance on Callum a 22, and this starts a change inside her. She begins to question events that start to happen when the scientists start playing God with the Reboots.

A fantastic twist on the zombie genre as we get to read a story that isn't mindless killing (yet) and we get to see a different side to the undead. I am NOT a fan of zombies, I can not stand them. Saying that, I really enjoyed this book and am keen to see where the author takes it.

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Book Review - Pretty Girl Thirteen by Liz Coley

Pretty Girl Thirteen by Liz Coley
My rating: 4 of 5 stars

This was both horrifying and fascinating. You really feel for Angie as she struggles to come to terms with alter egos that were made to help her survive her kidnapping. Not only do we see Angie grow, we see her dark depths and just how to human mind will go to cope with ordeals.

A very interesting read and i think this book will stay on with me for a very long time as I struggle myself to process what Angie went through. I have a little girl and this book really hit home about what some humans are like.

I believe that this book is not a young teenage book even though the character was 13 at the start of the book. It feels like a dark novel a 17+ would be able to cope with. Very intense and I really couldn't put it down!

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Hot Cross Buns - Awesome Style

Every time I've attempted to bake hot cross buns - they haven't turned out. I had nearly given up till I came across this recipe by author Michael Pryor. Michael writes fantastic novels for young adults, if you haven't read anything of his, check him out!! 

 

Anyways, I came across this recipe and it being Easter and all - decided to make them.

It is a bit time consuming, but then all good things are. These worked out perfectly!!! Soft and moist in the center, slightly crispy on the outside. Filled with a good dollop of real butter, they make a very tasty snack. I have eaten 3 1/2 so far (my daughter scored the other half) 

I did change the recipe a tiny bit to suit my tastes.

Ingredients

750g good bread flour. (I used ordinary plain flour)

100g butter, softened.

1 egg yolk.

2 tspn ground cinnamon.

1 tspn ginger, powdered

1 tspn ground nutmeg.

1 tspn ground allspice.

100g brown sugar.

Pinch salt.

2 sachets dried yeast.

2 cups of warm (not too warm) water. (I used 1 3/4 water 1/4 milk)

*If you want fruit in them, the add 2 cups*

Method

1) Mix together the flour, spices, salt, sugar, yeast, (fruit - if using) in a big bowl. Rub the butter through the flour/spice/yeast/fruit mixture till crumbly.

2) Mix water and egg yolk together and gradually add to the flour while mixing.

3) Combine everything together until it comes together. The mixture should start to come away from the sides of the bowl though you may need to add a little more flour at this stage.

4) Turn the mixture ball out onto a floured bench and knead for about ten minutes. The dough will begin to be shiny and elastic.

5) Wash out the bowl you used earlier and grease it with butter. Put the dough back in and cover the bowl with plastic wrap. Leave to rise. This will take a couple of hours, the dough should have doubled in size.Then punch the dough down and knead it a little.

6) Divide the dough in half. Take each half and form into twelve balls.

7) To bake the buns, put them into a slightly greased baking tin and leave the buns to rise. Let them double in size this will be about an hour.

8) Make a batter of flour and water, pop into a piping bag and paint crosses on the buns. ( I used a glad bag with the tip cut off)

9) Cook in a 200C degree oven for 25 minutes.

As Mr Pryor suggests

Serve with butter, not margarine, for best effect.

Seriously, these are worth the time to make them! Go give them a try!!