tag:blogger.com,1999:blog-58600537282153041712024-03-13T23:04:38.574-07:00Apricot Tartpallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-5860053728215304171.post-45117787337254251542015-09-09T04:10:00.000-07:002015-09-09T04:10:35.413-07:00In My Kitchen ... in September 2015It's In My Kitchen time again! Gosh, this year is flying by! Is it my imagination, or do the years pass more quickly the older you get!<br />
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Finally I've settled back into home routines after our time spent travelling, and what a pleasure it's been to once again fossick around in the kitchen.</div>
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Many months ago I was a lucky recipient of a tiny package of Celia of <a href="http://figjamandlimecordial.com/">Fig Jam and Lime Cordial's</a> world famous soughdough starter, 'Priscilla'. Unfortunately circumstances conspired against me until this week - when 'Lisa Marie', daughter of 'Priscilla' finally entered the building!<br />
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A novice sourdough baker, before taking the plunge, I read <a href="http://figjamandlimecordial.com/bread/">every relevant post</a> on Celia's blog - where she so generously shares her expertise, tips and step by step photographs. My first efforts were quickly devoured by the family - with instructions to make more! So, while I have much to learn about the art and science of sourdough baking, I will definitely be giving it my best go! I'm hooked!<br />
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Gifted a beautiful bottle of homemade vanilla essence a couple of years ago - that I used to the last drop - I've been inspired to make a batch of my own! Glenys, you are my inspiration!<br />
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We've had an abundance of plump juicy Meyer lemons this year, so I was thrilled when a generous friend provided me with her family recipe! The colour and aroma of the macerating lemon rind is quite wonderful! Thanks so much, Anna!<br />
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My amazing 89 year old mother-in-law, Maria, has been making these dry cured Kalamata olives. They are stunning on a meze plate, dusted with a little freshly grated lemon rind. I think another culinary lesson is in order!</div>
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Finally, I would like to extend my grateful thanks to wonderful Celia of Fig Jam and Lime Cordial for not only for hosting this amazing series - check it out <a href="http://figjamandlimecordial.com/in-my-kitchen/">here</a> - but for inspiring cooks, like myself, everywhere! Thank you so much, Celia!<br />
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Cheers!<br />
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Marian</div>
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pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com8tag:blogger.com,1999:blog-5860053728215304171.post-10074062199522980012015-08-11T06:50:00.000-07:002015-08-11T06:50:17.392-07:00In My Kitchen ... August 2015After several months absence how lovely it is to be back contributing to In My Kitchen, hosted by the wonderful Celia at <a href="http://figjamandlimecordial.com/in-my-kitchen/">Fig Jam and Lime Cordial</a>.<br />
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I have been very fortunate over these last few months to enjoy travelling the length and breadth of the USA with husband, John. What an adventure it was! Needless to say an important part of the adventure was dipping into diverse local food offerings.<br />
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Since I haven't been in my kitchen I'm sharing with you some of some of the food experiences I enjoyed.<br />
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On our first day in New York City we stumbled across <a href="http://www.littlepiecompany.com/">The Pie Company</a> Bakery - which makes the <b>Best Apple Pie in New York</b> according to Daily News, <i>Best of New York</i>. High praise indeed!<br />
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In need of resting our well walked feet we decided that we couldn't go past the Sour Cream Apple Walnut Pie. The delicious 5 inch pie was enormous - and more than enough to satisfy the two of us. We savoured every last crumb!<br />
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Located on 424 West 43 Street (between 9th and 10th avenues) NYC, it is well worth a visit!<br />
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If you love food then no visit to New York would be complete if you did not visit <a href="http://www.eataly.com/">Eataly</a>. Located in the Flatiron District it's a ridiculously busy, buzzing place where you can purchase the finest Italian ingredients as well as enjoy a fabulous meal or glass of wine. My photos do not even begin to capture it's atmosphere. Put this place on your foodie bucket list!</div>
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New York is famous for pizza, and on the recommendation of a friend we found ourselves at <a href="http://www.vezzothincrust.com/">Vezzo Thin Crust Pizza</a> on Lexington Street. John ordered the Meatlovers, while mine was the Parma. Both were <span style="text-align: center;">superb! I'd go back tomorrow if it weren't so far!</span></div>
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On a glorious Saturday, together with thousands of other like minded people, we explored the incredible <a href="http://www.chelseamarket.com/#">Chelsea Market</a>. What a wonderful place! If only we hadn't already eaten, then like these people, we might have enjoyed the amazing lobster available at <a href="http://lobsterplace.com/">The Lobster Place</a>. Next time!!!</div>
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Chalkboard menus provided wonderful insights into local cuisine. This cafe menu, at Nashville's <a href="http://countrymusichalloffame.org/">Country Music Hall of Fame</a><span style="text-align: center;">, featured a number of intriguing items I've not seen on Australian menus - fried catfish, fried grit cakes, fried okra ... I did enjoy the catfish!</span></div>
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In Memphis we ate the best BBQ ribs I've tasted. <a href="http://www.bluescitycafe.com/">Blues City Cafe</a> is not only the place to go for great music - but they boast Beale Street's best BBQ ribs. We ordered a full rack, shared the succulent and tender meat that just fell off the bone - and sucked the bones! It was that good! I would love to be able to make these at home!</div>
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It was particularly hot the day we visited Oak Valley Plantation, Louisiana - the perfect reason to try one of their famous Mint Juleps! While it was very sweet, the bourbon packed a nice punch! Find the recipe <a href="http://www.oakalleyplantation.com/oak-alleys-famous-mint-julep">here</a>!</div>
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An evening cooking class held at the <a href="http://www.neworleansschoolofcooking.com/index">New Orleans School of Cooking</a> was a treat! Chef Julie demonstrated a menu featuring the making, and eating, of Southern classics - Gumbo, Jambalaya, Bread Pudding with Whisky Sauce, and Pralines. Oh my, the food was so tasty we all went back for seconds! As an added bonus I now know the importance of, and how to prepare, a decent roux!</div>
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Whilst in New Orleans we had to try their famous beignets - more than once! I'm looking forward to trying to reproduce these for a special breakfast one day soon. Does anyone have a foolproof recipe that they would be willing to share?</div>
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A highlight of our visit to the fabulous Buffalo Bill Centre of the West in Cody, Wyoming, was hearing Ron Reed talk about the history of the chuck wagon and the role of the 'cookie' on cattle drives. Ron demonstrated the making of truly feather light Sourdough Cowboy Biscuits, and tasty Cowboy Beans. Both were cooked over coals in Dutch ovens. Believe me when I say, if all cookies cooked like Ron, those cowboys of old were very well fed! You, too, can watch Ron work his magic by clicking on the link for Cowboy Biscuits <a href="https://www.youtube.com/watch?v=FrTBVT9LFb0">here</a>, and Cowboy Beans <a href="https://www.youtube.com/watch?v=TI_W9zu1x7U">here</a>.</div>
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In Los Angeles we found the home of the best hamburgers and hot dogs we have ever eaten - and chilli chips to die for! Carneys, just doors down from the Andaz West Hollywood, where we were staying, is a restaurant uniquely located in two old Union Pacific railway cars - on Sunset Boulevard. Simply fabulous, and reasonably priced to boot! <span style="text-align: center;">Get yourself there if you are ever in LA!</span><br />
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NB: I'd love their chilli recipe!<br />
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I must confess that by the end of our trip I was longing for a home cooked meal, and fresh fruit and veggies fresh picked from the garden. Travel is wonderful - but there's no place like home!<br />
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Cheers!<br />
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Marian<br />
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com6tag:blogger.com,1999:blog-5860053728215304171.post-643126527246616362015-03-02T22:53:00.000-08:002015-03-02T22:53:07.489-08:00In My Kitchen ... in March 2015I have a confession to make. In my kitchen very little cooking has been happening - for a while now!<br />
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Why you might ask? Well, I now have a lived experience of how incredibly debilitating and excruciatingly painful 24/7 sciatic pain can be. Fortunately, after trying a number of options, I've just had a treatment that has worked, and so slowly, slowly I'm returning to health!<br />
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These trying few months have certainly highlighted to me the importance of our health - and how fragile it really is. I've been investigating the concept of 'food as medicine' - and what part foods might play in healing my body that has been assualted by pain, anaethestics, pain killing drugs and antibiotics! To say my gut microbes have been compromised is an understatement!<br />
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All is not lost however! I have focussed my attention on making bone broths, exploring fermented foods for the first time, and making the most of fresh summer vegetables grown organically in our little garden. I know too, that what I have learnt will continue to influence my future cooking!<br />
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In my kitchen I have embraced principles of the Paleo diet. I've been craving chicken soup as my body heals. This a Paleo chicken bone broth soup that I made for lunch. With celery, carrot, spring onions, ginger and chilli plus a squeeze of lime juice for freshness it was yummy! I'll be putting this recipe up on the blog soon if you are interested.<br />
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These beef marrow bones are currently roasting in the oven before I place them in the slow cooker along with water and apple cider vinegar to cook slowly for 24 hours.<br />
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Up until now my experience with fermented foods has been limited to the recent discovery of kombucha. I found this punchy kimchi at Romeo's Heath Store in North Adelaide. I'm really enjoying the spicy flavours but will need to start making my own as it is very expensive! If anyone can recommend recipes for probiotic rich saurkrauts, kimchis and the like I would be very grateful.<br />
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What a joy it is to eat home grown produce from our garden. We have eaten simple salads drizzled with EVOO all summer long.<br />
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With not much cooking happening in my kitchen I thought I would share with you my original mixmaster. It's a Sunbeam, given to me by my parents as an engagement gift - which makes it a vintage circa 1974 model! Despite having taken a beating over the years it still works - although at only one medium speed. </div>
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In my heart of hearts I confess that I think it makes a better cake than my current fabulously expensive mixer! Maybe, like old and dear friends, we just understand each other's foibles better!</div>
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Thank you so much for visiting my kitchen this month! Please do visit <a href="http://figjamandlimecordial.com/in-my-kitchen/">Fig Jam and Lime Cordial</a> where the amazing and generous Celia hosts the In My Kitchen series. There you will find wonderful kitchens from around the world to peek in to!</div>
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Wishing you good health!</div>
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Cheers!</div>
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Marian</div>
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pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com24tag:blogger.com,1999:blog-5860053728215304171.post-9158570582037937152015-01-09T22:31:00.000-08:002015-01-09T22:31:05.720-08:00How to Make Sun Dried Plum Fruit Leather<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWy2-iF9zVp0wjqLTj5oxAfC7BVVMsvP-TuskqfyNNHBmxdz6rQwNT1ruhYkU80a7V8eC4qBMjm6x3iNXqW858TKnsvRenjvJf96Vx6x9cPoikoz_p8e47RmM1lkIqjM0LxQd9DsRjdzyN/s1600/Plum+Leather+Rollups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWy2-iF9zVp0wjqLTj5oxAfC7BVVMsvP-TuskqfyNNHBmxdz6rQwNT1ruhYkU80a7V8eC4qBMjm6x3iNXqW858TKnsvRenjvJf96Vx6x9cPoikoz_p8e47RmM1lkIqjM0LxQd9DsRjdzyN/s1600/Plum+Leather+Rollups.jpg" height="640" width="426" /></a></div>
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It's summer here in southern Australia - and that means gorgeous summer fruits by the bucket load!<br />
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Recently I was gifted a huge haul of the most beautiful plums. Firm, juicy and nicely tart they made exquisite jam. And, having made three batches of jam I found that I had a bowl full of fruit left over - but not enough to make the fourth batch of jam!<br />
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Not wishing to waste these beautiful fruit, and mindful that young grandsons were coming to stay during the school holidays, I decided to try making a simple two ingredient fruit leather. An opportunity to make a healthy snack for the boys, I thought! <br />
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The days at the time were gloriously sunny with temperatures ranging from about 28 - 34 degrees Centigrade. On a whim therefore I decided to try drying the fruit leather in the sun. I shared the results on my In My Kitchen ... in January post <a href="http://apricottart.blogspot.com.au/2015/01/in-my-kitchen-in-january-2015.html">here</a>, and was amazed at the interest in this method of drying fruit leather.<br />
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At this point I need to confess that my motivation to try the magical power of the sun was actually two fold. Firstly, I do not own a dehydrator, and secondly, my oven has an annoying safety feature - it automatically switches off after two hours! While I still have not worked out how to overide this, but there must be a way! Suggestions anyone?<br />
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I was thrilled to find that my solar powered drying experiment worked so fabulously well!<br />
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The fruit leather strips have been a hit with the grandsons who gave them a double thumbs up!<br />
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What more could a Granny want!<br />
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Sun Dried Plum Fruit Leather</h4>
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Ingredients</h3>
1kg plums<br />
1/2 cup sugar<br />
1/4 cup water<br />
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Method</h3>
Wash the fruit. Cut the plums in half, remove the pips and any bruised flesh. The plums I used were dark skinned but pink inside (I'm not sure of the variety) - but any type will do.<br />
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Place the sliced fruit in a saucepan together with the water. Bring to the boil, turn back the heat and simmer gently until the plums are cooked through. Add the sugar and, stirring constantly, cook for 5 minutes more. Taste the fruit mixture and add a little more sugar to taste if the cooked plum mixture is too tart for your palate. This will depend very much on the type of plum you have used.<br />
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Remove the saucepan from the heat and allow the fruit mixture to cool. When just warm use a stick blender to puree the fruit.<br />
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Line baking trays or roasting pans with baking parchment paper. Pour in the puree and spread evenly over the tray to a depth of about 3 millimetres. I used three roasting pans.<br />
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Place your trays in the sun and cover, if necessary, with a fine nylon mesh cloth to keep any insects out. I use a curtain bought from an oddments bin at IKEA for this! It's perfect for the job!<br />
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We have a stone topped picnic table that gets quite hot in the sun so I placed the baking trays in full sun on the table. This meant the fruit leather was heated from the bottom as well as the top, hastening the drying of the fuit leather significantly! The leather, using this method, was ready in only four hours!<br />
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Using kitchen scissors and leaving the backing baking paper on I cut the leather into strips about 3 centimetres and rolled them up for storage in an airtight container.<br />
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Harnessing the magical power of the sun is a not only a cost effective means of preserving, but planet friendly as well! I encourage you try it!<br />
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Enjoy!<br />
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Cheers!<br />
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Marian<br />
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com4tag:blogger.com,1999:blog-5860053728215304171.post-74827104387360667522015-01-01T18:47:00.000-08:002015-01-01T18:47:59.613-08:00In My Kitchen ... in January 2015<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: start;">Happy New Year, Celia and fellow In My Kitchen devotees! I do hope the coming year for each of you - and IMK readers - is full of love and wonderful things cooking in your kitchens!</span></div>
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In My Kitchen in January we are enjoying fresh produce picked from my first attempt at straw bale gardening. I'm very pleased with the garden so far - we'll see how it fares with 40 degree plus days! Fingers crossed!</div>
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With lots of tiny tomatoes to use I decided to try lightly oven roasting a few and tossing them into a jar with sea salt, thyme and garlic and topping the lot with EVOO. Served as part of a meze plate they are delicious!</div>
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Summer time equals fruit time in our garden! With a bumper crop of Anzac peaches this year, together with buckets of beautiful apricots and plums given to me by my brother-in-law, Con, I've been busy!<br />
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I have filled a cupboard with, and gifted, jars and jars of peach, apricot and plum jam. I find jam making a relaxing and rewarding pastime. It also brings back beautiful memories of my late mum - I have posted her recipe for amazing apricot jam <a href="http://apricottart.blogspot.com.au/2015/01/my-mums-amazing-apricot-jam.html">here</a>!<br />
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My grandsons were thilled that I had so many peaches to use! It meant that after a 12 month absence (there were no peaches last year) their favourite <a href="http://apricottart.blogspot.com.au/2014/12/easy-no-fuss-fresh-peach-ice.html">Peach Ice</a> has reappeared in the freezer - and so on the dessert menu - at Granny's house! Take it from me - Peach Ice is incredibly easy to make - you don't even need to peel the peaches!<br />
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Fruit leathers have also been on the list of things to do. I do not have a dehydrator so have used the magical power of the sun to make these! I do love our Mediterranean climate here in South Australia!<br />
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Inspired by my success with the fruit leathers I tried sun dried Apple Cinnamon Chips! Oh my! How tasty and healthy are they! I'll post how I made these little beauties very soon!<br />
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Finally, I have to share - well, brag a little - if I'm honest! The Christmas Pudding was an absolute triumph!!! I've been looking for the perfect Christmas Pudding recipe for a long time - and I've found it! I extend a huge thank you to the wonderful Stephanie Alexander, for sharing with us all, her Grandmother's recipe. You will find the recipe in her <a href="http://www.stephaniealexander.com.au/books/the-cook%E2%80%99s-companion/">fabulous book</a> The Cook's Companion. If you don't have a copy - take it from me - you need one!<br />
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I love the In My Kitchen series, hosted by wonderful and generous Celia at <a href="http://figjamandlimecordial.com/in-my-kitchen/">Fig Jam and Lime Cordial</a>. Click through to check out her amazing blog, and to visit kitchens of participating bloggers from around the world. They are such an interesting lot!<br />
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I hope you have enjoyed reading about my kitchen adventures this month, as much as I have enjoyed writing about them! Thanks for dropping in!<br />
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Cheers!<br />
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Marianpallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com44tag:blogger.com,1999:blog-5860053728215304171.post-28148712402374446272015-01-01T15:41:00.000-08:002015-01-01T15:45:04.964-08:00My Mum's Amazing Apricot Jam<div class="separator" style="clear: both; text-align: center;">
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What is there not to like about a luscious Apricot Jam!<br />
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During our Australian summer we are certainly spoiled when it comes to an abundance of this favourite Mediterranean and Middle Eastern fruit . Apricots, grown since antiquity, are thought to have originated in China and to have been bought to the western world by Alexander the Great.<br />
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We have a family Christmas tradition of enjoying seasonal homemade jams with our buttery crossiants for Christmas morning breakfast. Imagine my excitement then when I received a call from brother-in-law Con, to help myself to the abundance of fruit on his loaded tree - before all the fruit were eaten by pesky parrots!<br />
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The arrival of the apricots in my kitchen started a flurry of jam making activities! And, on Christmas morning, we spooned generous dollops of apricot jam onto our warm crossiants - and were instantly transported to heaven!<br />
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For me the ritual of making apricot jam is also an activity loaded with loving memories of my late Mum. Of the huge apricot tree that grows outside what was her kitchen. And, of carefree holidays on the family farm - my childhood home. Just precious weeks before she passed away Mum closely supervised my making of the annual supply of apricot jam! How I treasure the memories of that jam making - and those special moments spent with her - in her kitchen, stirring that jam on her stove.<br />
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Naturally I use my dear Mum's tried and true recipe for Apricot Jam - and continue to use imperial measurements for this jam! <br />
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Do invest in a good candy thermometer - it takes the guessing out of when your jam has reached setting point - and results in perfect jam every time!<br />
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Jam making takes time and patience - and so is a rather 'zen-like' activity in our busy, rushed lives! Do breathe deeply, relax and enjoy the whole experience!<br />
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<h3>
My Mum's Amazing Apricot Jam</h3>
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4lbs sliced apricots<br />
3lbs white sugar<br />
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<h3>
Method</h3>
Choose apricots that are not over ripe. Wash and drain the fruit. Cut into slices discarding the stones and any bruised areas. Place in a large bowl and cover with the sugar. Let stand overnight.<br />
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Next morning place the mixture into a large pan greased with butter - this step of greasing the pan is important!<br />
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Bring the apricot mixture slowly to the boil, stirring regularly and watching carefully, adjusting the temperature where necessary, during the 'foamy stage'. The butter will make the sides of the pan more difficult for the foam to climb and help to ensure your mixture does not boil over. Believe me when I say that boiling the jam over creates an incredible sticky mess on your stove top - and spoils your jam making experience! See below - I should have followed my own advice!<br />
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Bring the mixture up to a rapid boil and <u>stir constantly</u> using a long handled wooden spoon - do not leave your jam! Do be extremely careful tending the jam during this cooking stage as boiling jam spits and can cause nasty burns if it lands on your bare skin.<br />
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I prefer my jam to be 'soft' in consistency - and have found that boiling the jam until it reaches 103 degrees Centigrade achieves my desired result.<br />
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Take your jam off the heat and allow to cool slightly.<br />
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Use a pyrex jug (this is not a sponsored post!) to pour the hot jam into sterilised jars. I used to sterilise the jars in the oven but now using the dishwasher is my preferred method.<br />
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Fill the jars almost to the brim - the jam will shrink slightly as it cools. Screw on a sterilised lid, or top with transparent preserve covers. I use Kleerview made by FowlersVacola (this is not a sponsored post) - which are found, at this time of year, usually located somewhere near the sugar in your supermarket aisle.<br />
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Label. Store in a cool dark cupboard - and enjoy over the coming weeks and months!<br />
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Cheers!<br />
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Marian<br />
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Footnote: It can be tempting to use the cheapest sugar on the supermarket shelves for your jam making. I have found through experience that these sugars result in a poor quality jam. Mum did warn me! She always used sugar made by CSR (this is not a sponsored post!) - and believe me when I say <u>it does</u> make a difference!<br />
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com0tag:blogger.com,1999:blog-5860053728215304171.post-48061414886406442562014-12-30T22:05:00.001-08:002014-12-30T22:05:31.588-08:00Easy No Fuss Fresh Peach Ice<div class="separator" style="clear: both; text-align: center;">
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The approach of Christmas and New Year flags peach season at our house!<br />
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We have a glorious Anzac Peach tree in the backyard which - with a little TLC throughout the year - rewards us with buckets and buckets of sweet, juicy, yellow fleshed peaches.<br />
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Peaches are one of my favourite fruits. I have fond childhood memories of summers long past sucking the warm sticky juice from glorious peaches picked fresh from the tree by my late Grandfather - a most wonderful gardener!<br />
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Peach season signals a flurry of activity in my kitchen - those peaches are not to be wasted! I make jams and sometimes chutneys, freeze slices and halves poached in light syrup, and make endless desserts that include fresh fruit salads, peach pies, tarts, upside down cakes and my favourite - roast peaches drizzled with a mixture of butter and brown sugar that forms a toffee sauce in the pan.</div>
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A favourite with our grandsons, this easy Peach Ice recipe evolved from the Cantalope Ice recipe featured in 'The Australian Women's Weekly New Cookbook' edited by Ellen Sinclair and published way back in 1978.<br />
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Not only is this Peach Ice a refreshing and tasty sweet - but you will be amazed at how easy and no fuss it is make! The peaches <u>do not</u> need to be peeled. That's right - no messy, time consuming peeling is involved, and a food processor or stick blender will make blitzing the fresh peaches to a pulp a breeze!<br />
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Serve the ice with fresh sliced peaches mascerated in a little sugar to draw out the juices, together with a generous dollop of thick cream. Yum!<br />
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Three grandsons love the Peach Ice served in a cone! It melts quickly - just as well it is eaten even quicker!<br />
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For Adults only: Just between you and me a sensational adult version can be made mascerating the peaches in a little Grand Marnier or Cointreau! Shhh, don't tell!<br />
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<h3>
Easy No Fuss Fresh Peach Ice</h3>
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1 kilo fresh ripe yellow peaches (7 or 8 good sized peaches)<br />
1 cup water<br />
1 cup sugar<br />
1 cup freshly squeezed orange juice<br />
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<h3>
Method</h3>
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Boil the sugar and water in a saucepan until a light syrup forms - about 10 minutes.<br />
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Meanwhile wash the peaches and trim any bruised areas. Leaving the skin on slice the peaches into chunks, removing the stone and any stem.<br />
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Place half of the chunks of peach and half of the orange juice in the food processor or blitzing jug of the stick blender. Puree. Pour into a large bowl. Repeat with the remaining peach chunks and orange juice.<br />
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Add the hot syrup to the bowl of puree and stir thoroughly.<br />
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Pour the puree mixture into a sterilized 2 litre container. Top with the lid and place into the freezer. There is no need to stir the ice mixture during the freezing process - I meant it when I said it was no fuss and easy!<br />
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Enjoy!<br />
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Wishing you all a very Happy New Year! May 2015 be a wonderful year!<br />
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Cheers!<br />
<br />
Marian<br />
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pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com2tag:blogger.com,1999:blog-5860053728215304171.post-47435197204480856352014-12-04T15:41:00.001-08:002014-12-04T15:41:44.974-08:00In My Kitchen ... in DecemberI can't believe that this is the last In My Kitchen post for 2014! <span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;">This fabulous series, hosted by Celia at </span><a href="http://figjamandlimecordial.com/in-my-kitchen/" style="background-color: white; color: #7d181e; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-decoration: none;">Fig Jam and Lime Cordial</a>,<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"> is a fascinating sneak peak into the kitchens of bloggers from around the world. Thank you, Celia, for the opportunity to particpate!</span><br />
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In My Kitchen ... in December </h3>
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Christmas planning is in full swing! That means I'm planning to make this Christmas recipe - my all time favourite! Perfect for any Christmas party it's my <a href="http://apricottart.blogspot.com.au/2013/12/spectacular-meringue-and-red-fruit.html">spectacular Meringue and Red Fruit Salad Christmas Wreath</a>. Loaded with the gorgeous red fruits of our Aussie summer season - cherries, watermelon, strawberries, blueberries, red seedless grapes and redcurrants soaked in a luscious boozy syrup it takes pavlova to wonderful new heights!<br />
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The Christmas Pudding has been made! This year I've used Stephanie Alexander's recipe passed on to her from her grandmother, Emily Bell. You will find the recipe in her 'go to' book <a href="http://www.stephaniealexander.com.au/books/the-cook%E2%80%99s-companion/">The Cook's Companion</a> - one of my most used cookbooks. It's the first pudding I've cooked using suet - and I'm thrilled with the result!</div>
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The family gathered to stir the Christmas pudding prior to cooking. Everyone made a wish - and we stirred and made wishes for those who couldn't attend. I hope they like what we wished for them!!!<br />
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We've had another birthday! This time I revisited a favourite cookbook I hadn't visited for ages - The Gretta Anna Recipes (orange cover) published in 1978. I made - for the first time - the Chocolate Torte Los Angeles. Wow! Where has that recipe been all my life! It was marked 10/10 by everyone - adults and children alike. Already I have requests from several family members to make it for their birthdays! If you have the book - this recipe is a winner!</div>
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I just love being able to use produce fresh from the garden and these little beauties are the first tomatoes of the season. This summer I'm trying straw bale gardening for the first time. Has anyone else tried this?<br />
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This Father Christmas plate has been with us for over 30 years now. It has a couple of 'love bumps' along the edges but filled with Christmas truffles and chocolates no-one notices - and I'm not retiring it any time soon!<br />
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Father Christmas bought me an early Christmas present - this <span style="font-family: inherit;"><span style="background-color: white; line-height: 20.1599998474121px;"><a href="http://www.solidteknics.com/products/">SOLID</a></span><span style="background-color: white; line-height: 20.1599998474121px;"><a href="http://www.solidteknics.com/products/">TEKNICS AUSfonte Sauteuse pan</a>, manufactured right here in Adelaide. Recently recommended by my friend Liz of <a href="http://www.bizzylizzysgoodthings.com/">Bizzy Lizzy's Good Things</a> it is amazing! I have never cooked better steak in my life! Thanks for the recommendation, Liz!</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.1599998474121px;">Finally, wherever you are, I wish you and yours the most wonderful Christmas and New Year. May health, happiness, peace and gratitude fill your hearts throughout the coming year.</span></span><br />
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<span style="background-color: white; line-height: 20.1599998474121px;">Merry Christmas!</span><br />
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<span style="background-color: white; line-height: 20.1599998474121px;">Cheers!</span><br />
<span style="background-color: white; line-height: 20.1599998474121px;"><br /></span>
<span style="background-color: white; line-height: 20.1599998474121px;">Marian</span><br />
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com33tag:blogger.com,1999:blog-5860053728215304171.post-62838027958667468412014-11-13T23:29:00.000-08:002014-11-14T01:02:45.518-08:00Entering the Hummus Wars!<div class="separator" style="clear: both; text-align: center;">
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This is a brave post, a very brave post! I have decided, after a great deal of hand wringing and a couple of sleepless nights to enter 'the hummus wars'. Yes, I'm sharing my recipe for hummus!<br />
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I still can't quite believe that I'm putting my recipe out there - alongside the recipes of great foodwriter <a href="http://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus">Yotam Ottolenghi</a>, and chef with cred, <a href="https://www.youtube.com/watch?v=pS5T4dCCclQ">George Calombaris</a>!<br />
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Made from scratch my recipe is different in that it has a lovely 'tang' or 'bite'. It can be varied endlessly, and, well - everyone I know loves it and I'm regularly emailing the recipe to converts! So, (taking a big breath) here it is!<br />
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Hummus - My Way!</h4>
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Ingredients</h3>
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250 grams dried chick peas* – I prefer to use Ord River chickpeas, but use any good quality chickpea</div>
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1 tablespoon creamy tahini (health section of supermarket)<o:p></o:p></div>
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1 teaspoon cumin (powdered)<o:p></o:p></div>
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1 mild red chilli diced (optional)<o:p></o:p></div>
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Juice and grated rind of 1 lemon (optional)<o:p></o:p></div>
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½ cup vinegar (homebrand) plus extra<o:p></o:p></div>
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½ cup extra virgin olive oil plus extra<o:p></o:p></div>
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Salt and pepper<o:p></o:p></div>
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<o:p>Method</o:p></h3>
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Soak the dried chickpeas in a very large bowl of water overnight. The chickpeas will swell up absorbing much of the water. Cover with more water if needed. Next morning pour the chickpeas and water into a large saucepan, add more water to cover the chickpeas by 3 to 5 centimetres. </div>
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Bring to the boil and cook gently until the chickpeas are soft when tested. This will take 15 – 20 minutes. </div>
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Tip:do closely watch that the chickpeas don’t boil over – it makes a big mess!<o:p></o:p></div>
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Drain the chickpeas into a colander when warm and place in food processor. Add the tahini, cumin, vinegar, oil, salt and pepper to taste together with the chilli and lemon juice and rind if using. You could also add a clove of crushed garlic at this point if you wish. </div>
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<o:p></o:p>Blitz!!!</div>
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Keep adding equal quantities of vinegar and oil until the
mixture is ‘loose’. It thickens with standing!<o:p></o:p></div>
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Adjust the seasonings to taste.<o:p></o:p></div>
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Serve with pieces of pitta bread, savoury biscuits, grissini or vegetable crudites. It makes a healthy and delicious breakfast spread on grainy bread toast topped with slices of tomato and avocado, and can be used as a spread in sandwiches.</div>
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<o:p>This makes enough for a crowd - if it lasts that long!</o:p></div>
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Enjoy!</div>
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Marian</div>
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*Use 2 cans of drained chickpeas if you prefer<o:p></o:p></div>
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pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com6tag:blogger.com,1999:blog-5860053728215304171.post-55835210741200510702014-11-05T04:34:00.000-08:002014-11-05T04:35:14.921-08:00In My Kitchen ... in November<br />
I can't believe that it's November already and time for another In My Kitchen post! This year is just flying by at our house!<br />
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Because a number of family members have birthdays during October and November I have the perfect excuse to whip up a celebratory cake or two! This one - from the archive that is my 'Brown Book' (and the repository of my favourite recipes across the wonderful years of my marriage) I hadn't made for years. It's named Gateau Belle Helene - and after all these years I don't know where I originally found the recipe. I decided to give it a modern twist by poaching the pears in a syrup flavoured with honey, star anise and black peppercorns. It got a thumbs up all round!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauj8K4zq5nZDTJ6v9e_LlfInGaTD5W9BFGor6fD0omT51PzPMD5JRxrf8RrXOqAALhaT9dPX_ESNWUhLXY2P0quAzcdb6j1NaKVZ89121t45z6req6FmxUoshnrV90EhrBu1SwOjwrdN3/s1600/IMG_1852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauj8K4zq5nZDTJ6v9e_LlfInGaTD5W9BFGor6fD0omT51PzPMD5JRxrf8RrXOqAALhaT9dPX_ESNWUhLXY2P0quAzcdb6j1NaKVZ89121t45z6req6FmxUoshnrV90EhrBu1SwOjwrdN3/s1600/IMG_1852.JPG" height="640" width="426" /></a></div>
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I enjoy tea and find this one, 'Just Lavender' from T2, to be delicate and calming. It's a perfect drink to have before bedtime.<br />
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I have read a number of IMK posts featuring Heilala vanilla and was thrilled to find that my favourite greengrocers shop 'Metropolitan Fresh Fruiters' at 'The Avenues' Shopping Centre, St Peters is now stocking it. I can't wait to put those pods to use - the perfume alone is heavenly!<br />
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In my kitchen this month I put the Nelshaby Capers featured in last month's <a href="http://apricottart.blogspot.com.au/2014/10/in-my-kitchen-in-october.html">post</a> to good use. Together with a bay leaf, fresh thyme and basil from the garden they added superb flavour to this chick pea braise.</div>
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I tidied my utensil drawer recently - and to my amazement filled this stone jar with wooden spoons, spatulas and balloon whisks! No wonder the drawer was overflowing!<br />
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With the warmer weather upon us it is a pleasure to again cook outdoors in the garden. I do love a good chargrilled vegetable or two!<br />
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Finally, my kitchen disaster for the month! In a brain fade moment, whilst making a gorgeous White Chocolate and Cinnamon <a href="http://apricottart.blogspot.com.au/2014/10/the-best-vanilla-cake-with-white.html">buttercream icing</a>, I turned the mixer to high - just after adding the icing sugar to the butter. That icing sugar flew everywhere! The mess, oh, the mess! I won't be doing that again any time soon!</div>
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Have you had a kitchen disaster recently? Do tell!<br />
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If you have enjoyed peeking into my kitchen this month do click through to Celia's <a href="http://figjamandlimecordial.com/in-my-kitchen/">Fig Jam and Lime Cordial</a> blog where you can peek into her kitchen and the kitchens of bloggers from around the world.<br />
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Thanks so much for dropping by!<br />
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Cheers!<br />
<br />
Marian<br />
<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com14tag:blogger.com,1999:blog-5860053728215304171.post-22090215650527123952014-10-21T00:21:00.000-07:002014-10-21T00:21:17.600-07:00The Best Vanilla Cake with White Chocolate and Cinnamon Buttercream Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vjnL7ggMG_jXR41iLrBT80IXpYrDoeRqKqUnjt2lnDujvRZ03L2iMt2-ER8pyiDDENgxezsiqd6LxZ2utfrMMVN4dsUpcz0XRH0kruMRaASq9YhDZjXgS03wEa0Szq7hXMgSI-hM7dsC/s1600/Best+Vanilla+Cake+2+Apricot+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vjnL7ggMG_jXR41iLrBT80IXpYrDoeRqKqUnjt2lnDujvRZ03L2iMt2-ER8pyiDDENgxezsiqd6LxZ2utfrMMVN4dsUpcz0XRH0kruMRaASq9YhDZjXgS03wEa0Szq7hXMgSI-hM7dsC/s1600/Best+Vanilla+Cake+2+Apricot+Tart.jpg" height="640" width="426" /></a></div>
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A heart warming request from grandsons for 'a cake baked by Granny' for their school lunch boxes saw me delve into my 'Brown Book' for this recipe. An easy-to-make one bowl cake it was a regular in my children's lunch boxes more years ago than I care to say here!<br />
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The recipe means a great deal to me bringing back wonderful memories of our late friend, Val, who passed it on to me. Those memories include the wonderful late night suppers that were a Thursday night Table Tennis tradition, the resulting 'tired eyes' on Fridays at school, and celebrating a Grand Final win with too much Southern Comfort! Ouch!</div>
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I make this as a large slab cake for general use ie lunch boxes, or in two round cake tins if making a celebration cake with layers. The choice is yours!</div>
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The cake also keeps well in the freezer if you are needing to plan ahead. If by chance you have cake left over for any reason it is fabulous in a great trifle!</div>
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The Best Vanilla Cake</h3>
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3 cups Self Raising flour</div>
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4 tablespoons custard powder</div>
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250 gms soft butter</div>
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1 3/4 cups sugar</div>
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4 large eggs (I use 700gm size)</div>
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1 cup milk</div>
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1 teaspoon vanilla extract</div>
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Sift the flour and custard powder into your large mixer bowl. Add the sugar, butter, eggs, milk and vanilla.</div>
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Beat together on a medium speed for 10 minutes.</div>
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For slab cake line a roasting pan with baking paper. For round cakes use two sponge tins or two 21 cm springform pans.</div>
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Bake in a moderate oven (I do 165C in my fan forced oven) for approximately 30 minutes or until golden on top and a skewer pulls out clean.</div>
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Remove from the oven and cool on a cake rack. Carefully turn out and ice.</div>
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White Chocolate and Cinnamon Butter Cream Icing</h3>
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3 cups icing sugar</div>
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250 gms soft butter cut into cubes</div>
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1/2 cup white chocolate buttons</div>
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3 tablespoons milk</div>
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Generous pinch of cinnamon<br />
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Sift the icing sugar, add the soft butter and beat together slowly for a minute or so to blend the icing sugar and butter together.<br />
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Warning: Turn the dial to high - like I did (in a brain fade moment!) - will result in a BIG mess! See what I mean in the picture below!<br />
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Melt the white chocolate buttons in a ceramic bowl using short blasts in the microwave to do this. Stir gently to a paste and add one tablespoon of warmed milk (blood temperature). Stir until thoroughly combined. </div>
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Add to the icing sugar mixture with the remaining cold milk. Beat on high until a rich and fluffy buttercream has formed. Add the cinnamon and beat thoroughly. </div>
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Ice your cake generously. Sprinkle over with coconut.</div>
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Cheers!<br />
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Marian</div>
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pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com8tag:blogger.com,1999:blog-5860053728215304171.post-87019714401899798172014-10-09T05:55:00.001-07:002014-10-09T05:55:43.241-07:00In My Kitchen ... in OctoberLife has been busy this month! Four generations of our family gathered for a family holiday at our newly renovated beach house at Coffin Bay. It certainly made for fun in the kitchen!<br />
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Continuing the journey to preserve our family's culinary history Yiayia - 88 years young - taught us how to make Chicken Pilaf. It is one of our family's most favourite dishes.<br />
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Three enthusiastic (and hungry) grandsons were my assistants baking these yummy Anzac biscuits. Given how tasty the biscuit dough seemed to be I'm amazed that we had leftover to bake!</div>
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Anzac biscuits are perfect with a cup of Greek coffee we found! I love these cups and plates found at IKEA.</div>
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A family gathering called for Sunday morning Greek pancakes. This was all that was left of this local (Eyre Peninsula) award winning honey when we had finished! It is a beautiful honey - I can highly recommend it!</div>
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In my holiday kitchen I made vast quantities of hommous. I prefer to do this from scratch soaking the chickpeas overnight rather than using cans of chickpeas.<br />
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I'm looking forward to trying these capers which are produced in the Southern Flinders Ranges.<br />
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Cooked up in a light fresh tomato and chilli broth by daughter Sophie, these succulent fresh mussels fresh from the sea were amongst the best I've ever eaten.<br />
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Finally, in my holiday kitchen we enjoyed salmon as our 'Catch of the Day'. Caught at what must be one of the most beautiful beaches in the world - Gunyah Beach in the Coffin Bay National Park - the boys were well pleased with themselves.<br />
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Thank you so much for visiting my holiday kitchen. Do you too, enjoy locating/catching/cooking local produce when on holiday?<br />
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To peek in other fabulous kitchens around the world visit Celia's <a href="http://figjamandlimecordial.com/2014/10/01/in-my-kitchen-october-2014/">Fig Jam and Lime Cordial</a> blog where the In My Kitchen series is hosted. It is well worth the visit!<br />
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Love to hear from you!<br />
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Cheers!<br />
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Marian <br />
<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com10tag:blogger.com,1999:blog-5860053728215304171.post-49105322460007602302014-09-07T03:46:00.000-07:002014-09-07T03:46:24.259-07:00Our Favourite Black Eyed Bean Salad<div class="separator" style="clear: both; text-align: center;">
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Do you know black eyed beans - or black eyed peas - as they are known in the USA? I must confess that I did not - until I met my beautiful husband - for whom they are a favourite food!<br />
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As a new bride I set out to impress him (of course) - and managed to butcher these beautiful beans in numerous ways!<br />
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I served them<br />
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<ul>
<li>too mushy - overcooked</li>
<li>too hard - undercooked</li>
<li>unpalatable - too salty</li>
<li>tasteless - not salty enough! </li>
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We didn't have Google back then, how to cook them did not appear in any of my Australian Women's Weekly Cookbooks, I was too embarrassed to ask my new mother-in-law - and obviously - I had no idea of how I should cook them!<br />
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John would politely commend each new effort and say encouraging things - but I KNEW!<br />
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Eventually, from my many mistakes, I did learn - and now am proud to say - produce one of our favourite salads!<br />
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Black Eyed Bean Salad is healthful, tasty and easy to make - so it gets three ticks from me! I hope you enjoy it too, and add it to your family favourites!<br />
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Black Eyed Bean Salad</h4>
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*Start this salad the day before it is to be served</div>
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Ingredients</h3>
250 grams dried black eyed beans<br />
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sea salt</div>
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bay leaf</div>
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Method</h3>
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Place the beans in a large bowl. Add cold water until the beans are covered by 5cms. Soak overnight.</div>
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Next morning drain the beans and add to a large pot of water salted with sea salt. Add the bay leaf. Bring to a gentle boil and cook until the beans are tender - not mushy! This will vary for each batch of beans and may, in my experience, take as little as 15 minutes - or as long as 25 minutes! Drain and cool.</div>
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To Serve </h3>
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Place the black eyed beans in a serving bowl and toss through the following ingredients:</div>
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1 red capsicum - diced</div>
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2 tablespoons fresh parsley - chopped</div>
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2 spring onions - finely sliced</div>
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1 clove fresh garlic - finely chopped</div>
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freshly ground black pepper</div>
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2 sprigs fresh thyme (optional)</div>
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1 mild red chilli - finely chopped (optional)</div>
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The Dressing</h3>
Dress the salad by sprinkling over 1 tablespoon freshly squeezed lemon juice or your favourite white wine vinegar, followed by 3 tablespoons of your best EVOO (extra virgin olive oil). Season to taste with sea salt and freshly ground black pepper.<br />
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This makes a wonderful summer salad, and is a wonderful accompliment to steak, lamb, chicken or fish. Leftovers can be stored, covered, in the refrigerator for a day or two.<br />
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZawtr3e_jo6BNMsNUojwM8bhgm30URccQnthdlubgzyxfxIUUxvcoGwUXL12NAQA7vrYNNNkiRwh3P5sLbT6iTkpmSlbs-U6-UTXAzMkU01Uy_UEnAM1coini9kpIrCs7JP7f6wwA3Y2u/s1600/Black+Eyed+Bean+Salad+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZawtr3e_jo6BNMsNUojwM8bhgm30URccQnthdlubgzyxfxIUUxvcoGwUXL12NAQA7vrYNNNkiRwh3P5sLbT6iTkpmSlbs-U6-UTXAzMkU01Uy_UEnAM1coini9kpIrCs7JP7f6wwA3Y2u/s1600/Black+Eyed+Bean+Salad+2.JPG" height="640" width="480" /></a></div>
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Cheers!</div>
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Marian</div>
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com4tag:blogger.com,1999:blog-5860053728215304171.post-35416248913599365922014-08-31T18:41:00.002-07:002014-08-31T18:41:44.719-07:00In My Kitchen ... in September<div class="separator" style="clear: both; text-align: center;">
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It's September! Spring is in the air!<br />
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In My Kitchen ... in September I thrilled that the new kitchen in our Coffin Bay Beach House is almost complete. We are still waiting for the rangehood to arrive. Once installed the splashback can be put up.<br />
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It was fitting that the first baking to occur in this new kitchen was the layered - and very tasty - White Chocolate Cheesecake and Vanilla Cake especially requested by Grandson No 1 for his ninth birthday! Here it is as we began to assemble it!<br />
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I love food wholesale warehouses and regularly shop for staples in these places. My stash from an hour at local Adelaide company 'Omega Foods' - which specialises in imported Greek products - included bags of my favourite Greek rock sea salt, authentic rigani (wild oregano) from Greece, Kalamata dried figs, local Kalamata olives, Australian feta cheese, chia seeds, chickpeas, black eyed beans, bulk dried figs and glace ginger and a bag of Greek wild chamomile tea. All this cost $60.79 - bargain!<br />
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This bunch of Greek oregano smells divine! With warmer weather approaching I'm dreaming of barbequed lamb marinated in lemon and a good sprinkling of this! Yum!<br />
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These gorgeous dried Kalamata figs are a perfect snack on the road when we travel - and I love the resealable bag.<br />
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I just had to buy this bag of Chamomile Tea. It bought back memories of time spent in my husband's Greek village during spring. The heady perfume of the wild chamomile daisies that blanketed the landscape is a smell I will never forget.</div>
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A favourite local Italian restaurant Assaggio is now producing a range of excellent products for sale. From their dips range we enjoyed the Fire Roasted Capsicum and Cashew Nut Dip together with the Classic 'Tonnato' Tuna, Caper and Lemon Dip.<br />
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Finally, I've been making marmalade with oranges and lemons fresh from the garden. It's one of my favourite things to do in the kitchen! We love our marmalade flavoured with a dash of whisky stirred through as it is bottled. Served on grainy toast, a crossiant, hot scone or warm fruit bun it is amazing!<br />
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Do visit one of my favourite blogs - <a href="http://figjamandlimecordial.com/2014/09/01/in-my-kitchen-september-2014/">Fig Jam and Lime Cordial</a> - where the In My Kitchen series is hosted. There are fabulous things to be discovered there!<br />
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Thank you so much for visiting my kitchen this month!<br />
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Cheers!<br />
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Marian<br />
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com26tag:blogger.com,1999:blog-5860053728215304171.post-66849008612822636992014-07-22T01:18:00.003-07:002014-07-22T01:24:25.890-07:00Inspired Breakfast Porridge<div class="separator" style="clear: both; text-align: center;">
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We are home again! Having been away for several weeks - <a href="http://thelivingwellinretirementchallenge.blogspot.com.au/2014/07/retirement-lifestyle-this-week_17.html">renovating</a> our beach house - it was comforting last night to settle into a familiar, comfy and much loved armchair to read awhile.<br />
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Having purchased the latest (August) edition of <a href="http://www.taste.com.au/delicious/">Delicious</a> magazine I read with interest the featured piece about one of my favourite Australian food bloggers, Sophie Hansen. I have followed her gorgeous blog '<a href="http://www.local-lovely.com/">Local is Lovely</a>' for a couple of years now.<br />
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I was particularly taken with one of the featured breakfast dishes shared by Sophie - Pear and Spice Baked Porridge with Toasted Hazelnuts.<br />
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We love porridge and have it for breakfast most winter mornings. A new taste sensation for tomorrow morning's breakfast I thought!<br />
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Checking the fruit bowl and pantry cupboard I was disappointed to find that I was a couple of ingredients short! No pears for starters - we'd eaten those on the trip back home, and the hazelnuts at the back of the pantry cupboard - upon close inspection - went straight in the bin!<br />
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Disappointed I returned to my fireside seat and re-read that recipe - it still sounded wonderful.<br />
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This morning - inspiration! The deep red, sweet and succulent <a href="http://apricottart.blogspot.com.au/2013/03/pot-roasted-quinces.html">pot roasted quinces</a> I had taken out of the freezer looked just the thing to top my breakfast porridge!<br />
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With a pinch of cinnamon added to flavour the porridge, and served with a dollop of thick creamy Greek yoghurt, I have to tell you, this morning's porridge was amazing - with special thanks to Sophie and Delicious magazine for the inspiration!<br />
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<h4>
Inspired Breakfast Porridge</h4>
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<h3>
Ingredients per person*</h3>
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1/2 cup of rolled oats<br />
half a pot roasted quince (sliced)<br />
generous sprinkle of ground cinnamon<br />
Milk<br />
Greek natural full cream yoghurt (our favourite is <a href="http://www.jalna.com.au/greek-yoghurt/greek-yoghurt-varieties.html">Jalna</a>)<br />
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<h3>
Method</h3>
Place the rolled oats in a cereal bowl. Sprinkle generously with cinnamon. Add cold water to the oats until the water level sits just below the top of the oats. Please note - too much water makes the cooked oats soggy, while too little makes them dry.<br />
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Top the oats with the slices of pot roasted quince. Place the bowl in the microwave. Cook on high for one and a half minutes. <br />
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Carefully remove the hot bowl to the breakfast table taking care to place it on a heatproof placemat.<br />
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To serve add 2 or 3 tablespoons of milk and top with a dollop of thick, creamy, unsweetened Greek yoghurt. No sugar needed!<br />
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Eat!!! Enjoy!!!<br />
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Sigh! Porridge will never be the same again!<br />
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Cheers!<br />
<br />
Marian<br />
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PS: How do you enjoy your porridge?<br />
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Disclaimer: This is not a sponsored post.<br />
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Regarding the yoghurt - we fell in love with glorious Greek yoghurt when we visited Greece 18 months ago. Since returning we have tried many brands of yoghurt in search of the 'real deal'. Jalna Greek yoghurt is the closest we have found so far. If you have found a 'real deal' Greek yoghurt be sure to let me know!<br />
<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com2tag:blogger.com,1999:blog-5860053728215304171.post-2311797933165733312014-07-05T02:02:00.000-07:002014-07-05T02:02:06.737-07:00The Best Bacon, Bean and Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
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It's been cold! It's been wet! It's soup weather!<br />
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Like me, at the first sign of cold, rainy indoors-by-the-fire sort of weather do you get the itch to make a large pot of soup?<br />
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Here at Coffin Bay, like much of southern Australia, we are experiencing a very wet and cold winter. Just the weather for a spot of soup making.<br />
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Doing the weekly shopping in Port Lincoln I found inspiration for this soup in a tray of beautiful bacon bones, a bag of mixed dried beans and an enticing range of fresh vegetables. They sung to me of a tasty Bacon, Bean and Vegetable soup!<br />
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Together with thick slices of warm crusty bread, this soup has made for an easy, tasty and heart warming lunch on the coldest of days.<br />
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It has been particularly welcome when we arrive home, chilled to the bone, from our beach house renovations!<br />
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Click <a href="http://thelivingwellinretirementchallenge.blogspot.com.au/2014/06/retirement-lifestyle-this-week.html">here</a> to see what we've been up to!<br />
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<h4>
The Best Bacon, Bean and Vegetable Soup</h4>
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<h3>
Ingredients</h3>
2 meaty, smoky bacon bones<br />
300grams minestrone soup mix (wash and then soak the dried beans overnight<br />
in plenty of water)<br />
3 stalks celery<br />
2 large carrots<br />
1 large potato<br />
1 onion<br />
1 turnip<br />
1 swede<br />
1 tablespoon butter<br />
Salt and pepper<br />
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<h3>
Method</h3>
Drain the soaked beans and put aside. Peel and dice the vegetables.<br />
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Lightly grease a large frying pan with a little of the butter. Cook the bacon bones over medium heat until nicely browned. Place the bacon bones and beans in a large stockpot and cover with water or stock. Bring to the boil and simmer gently.<br />
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Add the remaining butter to the frying pan. Add the diced vegetables and cook over medium heat, stirring regularly, until the onions are opaque. Put aside until the beans in the stockpot are cooked when tested - this can vary depending on the beans - but is usually between 15 - 20 minutes.<br />
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When the beans are cooked add the vegetables - and more liquid to cover - if required. Bring to the boil. Reduce the heat and simmer for 30 minutes. The aroma filling your kitchen will be amazing!<br />
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Taste and adjust the seasoning of the soup with salt and pepper.<br />
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Remove the bacon bones to a plate. With two forks shred any meat on the bones and return the meat shreds to the soup.<br />
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Serve with toast or crusty bread.<br />
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Enjoy!<br />
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Cheers!<br />
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Marian<br />
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com2tag:blogger.com,1999:blog-5860053728215304171.post-74262771272630454812014-07-03T04:29:00.001-07:002014-07-03T20:27:33.605-07:00In My Kitchen ... in JulyAfter a couple of months off I'm excited to contributing again to the In My Kitchen series!<br />
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In My Kitchen ... in July I've said goodbye to this little kitchen in our Coffin Bay <a href="http://www.coffinbayaccommodation.com/">beach house</a>. We are extensively renovating the house to meet our changing needs.<br />
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In my <a href="http://thelivingwellinretirementchallenge.blogspot.com.au/2014/06/retirement-lifestyle-this-week_20.html">Coffin Bay kitchen</a> this month I donned protective masks rather than an apron, used a grinder rather than a stick blender, and ground hundreds of spots on bricks rather than whip a storm in the kitchen!<br />
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I am hoping to be able to reveal the new kitchen next month!<br />
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While the renovation is underway, in the property we have rented, this is my kitchen. It is a very nice space in which cook! </div>
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It's been particularly cold and wet so I've been cooking soups to warm us. This was a particularly tasty Bacon and Bean soup.<br />
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We love hearty chickpea dishes. This was served hot for lunch with feta sprinkled over! Yum!<br />
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Our next door neighbour dropped in with these little beauties - freshly caught local prawns! Cooked in oil with chilli and garlic, juices mopped up with crusty bread, they disappeared before I thought to take a photo!<br />
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At the monthly Coffin Bay Farmers Market I purchased supplies for a barbeque from ethical, free range prime producers '<a href="http://minniribbiepaddock.com.au/">Minniribbie Paddock</a>'. The Moroccan flavoured sausages are the best I have tasted anywhere!<br />
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Of interest is that this local farm is custodian of two registered rare old breeds of pig - the Tamworth and the Berkshire. These animals are raised free range.<br />
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Our two oldest grandsons came to stay so I had enthusiastic helpers assist me in baking - and devouring - a double batch of Condensed Milk Cookies! Delicious!<br />
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To support good health I have been investigating foods packed with probiotics. This is my first attempt at the ancient health drink, Kombucha. I am very pleased at the 'mother' growing on the top of it - and it tastes OK too! I'll be making more!<br />
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Not my usual storm in the kitchen - but I do love freshly caught fish for dinner. This meant that I relented and used the stick blender to whizz up burley for my husband to use fishing! Whew - the smell!!!<br />
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Finally, I wish to extend my congratulations to Celia of <a href="http://figjamandlimecordial.com/2014/07/01/in-my-kitchen-july-2014/">Fig Jam and Lime Cordial</a>, host of the In My Kitchen series, for being named Number 21 in the top Australian food blogs list for 2014!<br />
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Do visit Celia's inspiring blog - you will not be disappointed!<br />
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Thank you so much for visitng my kitchen/s this month!<br />
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Marian</div>
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com23tag:blogger.com,1999:blog-5860053728215304171.post-26567783506060654742014-03-31T15:54:00.001-07:002014-03-31T15:54:36.453-07:00In My Kitchen ... in April<div style="clear: both; text-align: left;">
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In my kitchen in April ... an Easter twig tree on the table hints that Easter is coming!</div>
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In my kitchen in April ... in celebration of John's Greek background I will make the traditional <a href="http://greekfood.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=greekfood&cdn=food&tm=166&f=00&su=p284.13.342.ip_&tt=2&bt=1&bts=95&zu=http%3A//southern-orthodoxy.blogspot.com/2006/04/red-eggs-at-pascha-easter.html">symbolic</a> red eggs. These are trial to test the new dye I am trying - and I'm pleased with these!<br />
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In my kitchen in April ... I been making a very tasty passionfruit semifreddo. The mixture tasted so good that only self discipline kicking in ensured that any reached the freezer at all! Lip smackingly good!<br />
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In my kitchen in April ... the change of season from summer to autumn has seen a steady supply of fresh vegetables make it to our table - and they taste superb!</div>
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In my kitchen in April ... I've been snacking on these beautiful dried fruits purchased at the Coffin Bay Sunday Market. The apples, plums, peaches and apricots are dried by a local farmer. W<span style="text-align: center;">henever we visit </span>I <span style="text-align: center;">always bring a supply home with me!</span><br />
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In my kitchen in April ... I decided to have a go at making my own sea salt! While at Coffin Bay I collected buckets of sea water from the pristine waters in front of our beach house and evapourated the water off in wide pans on the stove. These beautiful sea salt crystals are the result!<br />
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In my kitchen in April ... I am using this gorgeous hand lotion given to me as a gift. I have to say it is one of the best hand lotions I have used!!!<br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">The 'In My Kitchen' series is hosted by Celia at </span><a href="http://figjamandlimecordial.com/">Fig Jam and Lime Cordial</a><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;"><a href="http://./" style="color: #7d181e; text-decoration: none;">.</a> To peek into her kitchen and the kitchens of others from around the world visit her fabulous website! </span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Thank you so much for visiting my kitchen this month!</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Cheers!</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;"><br /></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;"></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Marian</span><br />
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pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com14tag:blogger.com,1999:blog-5860053728215304171.post-44070221831854481922014-03-21T03:22:00.000-07:002014-03-21T03:22:53.914-07:00Honey Meringue Torte - a Birthday Cake with a Difference!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLwkyTjNZp5IC4Xlk7Xd6Mnx6p5RXMt2DFLj6zSr92pAKaoG5ISGwUVKS8nVhq0WnZr_MIYEVtPYvRZ0oBfXF-goHq7Ko1hrl2PuhwwX-CiSIAs__1CzvvNNtzUbH2MOXW3x8vrVVrVKU/s1600/Honey+Meringue+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOLwkyTjNZp5IC4Xlk7Xd6Mnx6p5RXMt2DFLj6zSr92pAKaoG5ISGwUVKS8nVhq0WnZr_MIYEVtPYvRZ0oBfXF-goHq7Ko1hrl2PuhwwX-CiSIAs__1CzvvNNtzUbH2MOXW3x8vrVVrVKU/s1600/Honey+Meringue+Cake.jpg" height="640" width="426" /></a></div>
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Have you ever promised to bake an amazing cake for a special occasion - only to find you are short on time and/or ingredients!<br />
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This happened to me after having promised to bake a special cake for my mother-in-law's birthday! How could I possibly have only two eggs in the house - and the shops be closed as well! <br />
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I was doomed, I thought - that is until I remembered a special cake I hadn't made for years - a beautiful and flavoursome cake that requires only two eggs for a spectacular result - Honey Meringue Torte!<br />
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This recipe was given to me years ago by a wonderful country cook. It in turn had been given to her. Where it originally comes from I do not know - but I'd love to hear from you if you know!<br />
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It is certainly a recipe worth sharing!<br />
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Honey Meringue Torte</h4>
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Ingredients for the Cake</h3>
125gms butter - softened<br />
1 cup brown sugar<br />
1 tspn vanilla<br />
2 eggs (separated)<br />
1 generous tablespoon honey<br />
2 cups SR flour - sifted<br />
1/2 cup milk<br />
1/2 cup castor sugar<br />
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Ingredients for the Topping</h3>
1/4 cup sliced almond (skin on)<br />
1 tablespoon sugar<br />
1 tablespoon dessicated coconut<br />
1/2 teaspoon cinnamon<br />
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Filling</h3>
300ml whipped cream sweetened to taste with honey<br />
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Method</h3>
Set the oven to 180C. Line 2x20cm springform pans with baking paper. Mix together the ingredients for the topping.<br />
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Cream the butter and sugar until light and fluffy. Add the vanilla, and egg yolks. Beat well.<br />
Add the honey and mix through. Fold in a third of the flour and milk alternately until all is used. The batter will be quite stiff.<br />
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Divide the mixture evenly between the two springform pans. Set aside while you make the meringue topping.<br />
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*Helpful hint - it is important to use springform pans as the cake baked with the topping on it is extremely difficult to remove from a standard round cake pan without causing considerable damage to the topping. I know - I've tried! It wasn't pretty!<br />
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To make the meringue topping beat the egg whites in a clean, grease free bowl until stiff peaks form. Gradually add the half cup of castor sugar beating until the sugar is dissolved a thick meringue mixture is formed.<br />
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Spread the meringue topping evenly over <i>one</i> of the cake batters.<br />
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Sprinkle the almond topping mixture generously over the meringue.<br />
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Bake for 25 minutes or until cooked. Cool the cakes in their tins on a cake rack. When completely cold remove from the tins. Carefully split the bottom cake layer into two if two cream layers rather than one are your preference.<br />
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Whip the sweetened cream until stiff peaks form. Spread each cake layer with cream. Assemble the cake carefully placing the meringue top in place. Sprinkle with icing sugar prior to serving if desired.<br />
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*This cake can be baked a day ahead if required.<br />
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Cheers!<br />
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Marian<br />
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com6tag:blogger.com,1999:blog-5860053728215304171.post-23206862606612021702014-03-15T04:18:00.002-07:002014-03-15T04:18:57.220-07:00From Sea to Plate - our favourite King George WhitingI love fishing - from digging for cockles at low tide to use as bait, finding a likely spot, and patiently waiting for fish to bite. I especially don't mind the messy business of scaling, cleaning and filleting the catch - because it means you caught fish for your table!<div>
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My very favourite fish is the famous King George Whiting that is found in the beautiful waterways of Coffin Bay and other Southern Australian waters. King George Whiting is best cooked simply to allow its flavour to shine. The flesh is delicious - sweet, subtle and delicate.</div>
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While King George Whiting is my favourite fish I must confess to rarely purchasing it from local fishmongers - due to its very high price. </div>
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Those fish caught by our own efforts when at our Coffin Bay beach house are therefore highly prized, and savoured to the last morsel. In the interests of absolute freshness, and sustainability, we choose to catch only enough fish each day to feed ourselves - and any guests we may be hosting! </div>
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Eaten on our deck whilst admiring the views below - life doesn't get much better than that!</div>
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My top three choices for cooking this beautiful fish are to </div>
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<li>deep fry fillets in a light, crisp beer batter</li>
<li>shallow fry fillets after coating them with bread or panko crumbs</li>
<li>pan frying flour dusted fillets in nut brown butter.</li>
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Of these methods the last is a personal favourite! Here is how I cooked them during our recent stay at Coffin Bay!</div>
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Quick and Easy Panfried King George Whiting</h4>
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Fresh King George Whiting fillets - deboned </div>
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*allow 2 or 3 fillets per person depending on the size of the fillets - and your budget if you are buying these!</div>
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Plain flour for dusting</div>
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100gms salted butter</div>
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1 tablespoon olive oil</div>
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Sea salt and ground black pepper</div>
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Method</h3>
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Run your fingers along the cut side of each fillet carefully checking for any fine bones. Remove any that you find. Place a generous handful of flour in a large plastic bag. Place the fillets in the bag and gently dust the fillets with flour until evenly coated. Remove the floured fillets to a flat plate.</div>
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Over medium heat melt the butter in a large frying pan. Increase the heat a little and stir until the butter foams and begins to turn golden brown. Add one tablespoon of olive oil and swirl through the butter. Season the butter/oil mixture with sea salt and a grind of black pepper. </div>
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Place the fillets in the pan skin side down. Fry for about 3 minutes then turn and cook the other side for 1 to 2 minutes. When cooked the flesh will be opaque and flake easily when tested with a fork. Remove the fillets gently to serving plates taking care not to allow the fillets to break up. </div>
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Serve immediately with lemon wedges and salad. I prefer a simple shredded lettuce and dill salad together with a tomato, cucumber and onion salad both dressed in olive oil. Hot, salty chips and a tangy tartare sauce are optional extras!</div>
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pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com4tag:blogger.com,1999:blog-5860053728215304171.post-34355144912134746072014-03-05T03:25:00.000-08:002014-03-05T03:25:48.621-08:00In My Kitchen ... in MarchWelcome to my kitchen!<br />
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Over the past month Adelaide has experienced severe heatwaves and flooding rains so I must confess I've not cooked much. Salads and picnic meals at the beach have been regulars on our menu.<br />
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Inspired by <a href="http://figjamandlimecordial.com/2014/01/30/purslane-salad/">Celia's post</a> last month I've been adding purslane to our salads. It really is a very nice addition - and quite a talking point with visitors!<br />
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Chickpeas are a staple at our house. I buy them from Omega Food Distributors at Hindmarsh. As food wholesalers this warehouse is full of wonderful foods at reasonable prices. Well worth a visit if you live in Adelaide. Please note - this is my personal opinion - not a sponsored comment.<br />
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I love rhubarb and am growing it for the first time in my edible garden. All the gardening advice says not to pick the stalks in the plant's first year. Do you know just how hard that is when these stalks tease me every day! My mantra - I must stay strong, I must stay strong!!!<br />
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Currently we are staying at our <a href="http://www.coffinbayaccommodation.com/">beach house</a> in Coffin Bay so I have swapped kitchens! This is my view as I stand at the stove in my Coffin Bay kitchen! And, yes, I can watch those famous Coffin Bay oysters growing!<br />
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While at Coffin Bay we catch our own fish each day - and enjoy King George Whiting, garfish, flathead, trevally, salmon trout and tommies fresh from the sea. There is nothing like it!<br />
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If there is no fish catch we enjoy barbeques - on this occasion country steak and char grilled veggies. I bought these vegetables from the garden at home.<br />
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There are some family traditions that must be observed when holidaying at Coffin Bay! One is Sultana Cake. My Mum made this cake in great slabs for our childhood holidays in this beautiful place - and every lovely bite brings back fond memories.<br />
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We inherited this old and battered bottle opener when we purchased our Coffin Bay property back in the mid 80's. It has contributed to some memorable family occasions - and is now considered a family treasure!<br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">The 'In My Kitchen' series is hosted by Celia at </span><a href="https://www.blogger.com/goog_622445673">Fig Jam and Lime Cordial</a><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;"><a href="http://./">.</a> To peek into kitchens from around the world do pay her inspiring website a visit! </span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Thank you for visiting both my kitchens this month!</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Cheers!</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Marian</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;"><br /></span>pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com11tag:blogger.com,1999:blog-5860053728215304171.post-61705526161157741352014-02-01T15:40:00.000-08:002014-02-01T15:40:05.236-08:00In My Kitchen ... in FebruaryWelcome to my kitchen!<br />
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In my kitchen in February ... I've picked, for the table, the flush of Peace roses that surprisingly appreared after our recent searingly hot weather! They are one of my most favourite roses!<br />
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In my kitchen in February ... despite the extreme hot weather I am still managing to pick enough fresh vegetables each day to keep us out of the supermarket. Meanwhile the next fruit tree to come into season will be the Royal Gala apple - the apples are almost ripe! There's nothing like biting into a sweet, crunchy, juicy apple picked straight off the tree!<br />
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In my kitchen in February ... we are enjoying fresh summer salads made from what we pick from the garden each day!<br />
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In my kitchen in February ... I've been making a Greek dish called Horta - which literally translated means wild weeds. The plant I've used is an edible weed commonly known as smooth Amaranthus, but which the Greeks call Vlita. It is a very pleasant green vegetable to add to your table - and easy to grow. It is a weed after all!<br />
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In my kitchen in February ... and while talking about wild weeds after reading her recent post <a href="http://figjamandlimecordial.com/2014/01/30/purslane-salad/">Purslane Salad</a> I've been inspired by <a href="http://figjamandlimecordial.com/">Celia</a> to try purslane that I've discovered growing in my garden!<br />
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In my kitchen in February ... I've been eating watermelon using Bizzy Lizzy's fabulous recipe - <a href="http://www.bizzylizzysgoodthings.com/2/post/2014/01/watermelon-with-pomegranate-lime-and-mint.html">Watermelon with Pomegranate, Lime and Mint</a>! At Bizzy Lizzy's suggestion I also tried her <a href="http://www.bizzylizzysgoodthings.com/2/post/2012/12/watermelon-and-vodka-crush-with-pomegranate.html">Watermelon with Vodka Crush and Pomegranate</a>. It was a hot night, the cocktail(s) exceptionally cold and delicious, and I will admit to waking up with a slight headache the next morning! I highly recommend both these recipes - thanks Bizzy Lizzy, I'm one happy watermelon lover!!!<br />
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In my kitchen in February ... we are using this bright and beautiful jug given as a Kris Kringle present. It keeps water icy cold - perfect to quench thirst in our hot weather!<br />
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In my kitchen in February ... I'm pondering on what I should cook in these gorgeous Mini Cocette dishes by Vue given to me for my recent birthday. Suggestions please!<br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">The 'In My Kitchen' series is hosted by Celia at </span><a href="http://figjamandlimecordial.com/in-my-kitchen/">Fig Jam and Lime Cordial</a><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">. To peek into kitchens from around the world do pay her inspiring website a visit! </span><br />
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Thank you for visiting my kitchen!</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Cheers!</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">M</span><br />
<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com24tag:blogger.com,1999:blog-5860053728215304171.post-36971742153240518362014-01-14T03:23:00.001-08:002014-01-14T03:45:03.944-08:00A Tasty Cheesy Kale Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbuPhTeh-pYWdR8OcTmKjJ4U83ldEsOpbjVIA6e5hHFP0RkqWZaRgOVcLc3HP59wSBDhwopTXbEetT4qX6ClPnPEMA5Nn7XY76C21HERv2x5kSR3Vtx_IDAKMA7ifLNXmRls8BAVAof_o/s1600/Kale+A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbuPhTeh-pYWdR8OcTmKjJ4U83ldEsOpbjVIA6e5hHFP0RkqWZaRgOVcLc3HP59wSBDhwopTXbEetT4qX6ClPnPEMA5Nn7XY76C21HERv2x5kSR3Vtx_IDAKMA7ifLNXmRls8BAVAof_o/s640/Kale+A.jpg" width="640" /></a></div>
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I have a confession! Until I grew kale for the first time this year I had not prepared or eaten it - although I had read a great deal about it! After planting seedlings, purchased un-named from a school stall, I was surprised at just how easy the kale was to grow - and then I was surprised at how abundant the plants were! I have since found out that the variety we are growing is known as Red Russian Kale.<br />
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With so much kale I then had to find ways to use it! Kale Frittata has proved to be the stand-out favourite recipe so far, and was enjoyed by vegetarian guests at our Christmas buffet.<br />
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Cheesy Kale Frittata</h4>
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8 large free range eggs (I used 700gm eggs)<br />
2 tablespoons grated parmesan cheese plus extra for topping the frittata<br />
100g crumbled Danish fetta cheese<br />
60g grated mature cheese<br />
1 medium onion, finely diced<br />
1 bunch of Kale - about 12 - 14 leaves<br />
1 clove garlic, finely diced<br />
sea salt and ground black pepper to taste<br />
extra virgin olive oil<br />
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Method</h3>
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Set the oven to 180 degrees Centigrade. Line a 23x23cm square cake tin with baking paper.<br />
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Wash and thoroughly dry the kale leaves. Remove the centre rib from the kale, stack several leaves on to of each other and roll into a log. Slice finely - into slices about 0.5cm wide.<br />
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Whisk the eggs thoroughly in a bowl. Stir the crumbled fetta cheese and grated parmesan cheese through the egg mixture. Season with salt and ground black pepper.<br />
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Heat a tablespoon of the oil in a large pan. Add the onion and saute it over medium heat until it is cooked through but not browned. Add the garlic and cook for one minute more. Add a quarter of the kale and stir until wilted. Continue adding the kale in small batches and stirring each batch until it is wilted. Season lightly with salt and pepper. Take off the heat and cool the mixture for a few minutes.<br />
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Stir the egg mixture through the kale mixture. Pour into the prepared tin. Sprinkle the top with the extra parmesan and grated mature cheese. Drizzle a little oil over the top. Bake in the oven until the frittata is set and the top is nicely browned. This will take 20 - 25 minutes or more depending on your oven.<br />
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Remove. Cool. Cut into squares or fingers to serve.<br />
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This dish is versatile and can be served as a light meal, a picnic or buffet dish, or as finger food with drinks and nibbles.<br />
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Enjoy!<br />
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Cheers!<br />
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M<br />
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com6tag:blogger.com,1999:blog-5860053728215304171.post-210020738127054482014-01-01T22:15:00.002-08:002014-01-01T22:15:58.996-08:00In My Kitchen ... in January<div style="text-align: center;">
<span style="font-size: x-large;">It's 2014! </span><br />
<span style="font-size: x-large;">Happy New Year!!!</span> </div>
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Welcome to my kitchen!<br />
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In my kitchen in January ... these traditional Greek Christmas and New Year's Day cookies - Kourabiethes - made by my wonderful mother-in-law, Maria, tempt me whenever it's time for coffee!<br />
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In my kitchen in January ... a rather large and fabulous Panettone - given to us as a gift by our gorgeous Italian friend, Maria S, keeps calling to me ... eat me, eat me! Hmmmm, let me count the ways!<br />
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In my kitchen in January ... we are enjoying fresh produce from the garden including tomatoes, lebanese cucumbers, lebanese mini eggplant, kale, silverbeet, banana peppers and beans.<br />
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In my kitchen in January ... I'm exploring ways of using the 'superfood' kale. Growing it in the garden for the first time it has been prolific. Pictured is my favourite recipe so far - Kale Frittata.<br />
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In my kitchen in January ... I'm making homemade Basil Pesto. It's so easy - and one of my favourite tastes of summer!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2OJemIXDb8lg2kXdWfGVNlguvnwumqpO7mP4bffnTYcxcaTBFwre21SRVNykkn-Al3Dthgk1URquOounMzNrhCkxKe5WrhVp81KJZu10WjJHfinnQdP6l6Fapk-Dcg-T6K4sCfsTB2HK/s1600/IMG_9411.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2OJemIXDb8lg2kXdWfGVNlguvnwumqpO7mP4bffnTYcxcaTBFwre21SRVNykkn-Al3Dthgk1URquOounMzNrhCkxKe5WrhVp81KJZu10WjJHfinnQdP6l6Fapk-Dcg-T6K4sCfsTB2HK/s640/IMG_9411.JPG" width="640" /></a><br />
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In my kitchen in January ... I've used leftover egg yolks to make luscious Lemon Curd. I used some in a fabulous Lemon Meringue Pie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4TNzH9-r6AH04KBUJK5NPoncFNvfnUNOK-yKe1z9doW66xMauVMtqWqGmvqRUpX4pxBb6qLUxZKxhMRsQSVu6npG-C89UCjgkhQvg8vZtFuiuWInYV6Pve4I-alUKYQaGXydu06w3XEd/s1600/IMG_9413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4TNzH9-r6AH04KBUJK5NPoncFNvfnUNOK-yKe1z9doW66xMauVMtqWqGmvqRUpX4pxBb6qLUxZKxhMRsQSVu6npG-C89UCjgkhQvg8vZtFuiuWInYV6Pve4I-alUKYQaGXydu06w3XEd/s640/IMG_9413.JPG" width="640" /></a></div>
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In my kitchen in January ... I'm usually making a year's supply of peach jam and freezing batches for later use. Unfortunately not this year! The peaches pictured are half the total picked from the tree this year following wild weather during flowering.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-Z7DCEr5lZflL_fZ07i5rmw_3HPL30Jktz3JLgHXxyRqciRtR-kXX_TTxBxcoRKLj0GLXxvUXeatUScgn14HI0Q2qUSiFFbHhE4fEvX-f_RdY9uKFsPIBasqs4y2QAHAR2JbCcxoDOt_/s1600/IMG_8906.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-Z7DCEr5lZflL_fZ07i5rmw_3HPL30Jktz3JLgHXxyRqciRtR-kXX_TTxBxcoRKLj0GLXxvUXeatUScgn14HI0Q2qUSiFFbHhE4fEvX-f_RdY9uKFsPIBasqs4y2QAHAR2JbCcxoDOt_/s640/IMG_8906.JPG" width="640" /></a><br />
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In my kitchen in January ... I was excited to discover flour produced by the <a href="http://www.cumminsmill.com.au/">Cummins Milling Company</a> at Foodland Thebarton. I just had to buy it and immediately bake a loaf of bread! Why? I'm a Cummins girl and my Dad worked in the orginal mill as a young boy. Local gold standard grain is used to make the flour which previously I've had to buy in 20 kilo bags when we visit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8prPsBPiVtXXshZOq8d9YgE0A1U3hFPTH2DJOJ32StN5Da3y_XZi_Mnp9t72mC8VVk4Clu2wN0V8s_UZ-4hdGpLPGCRm8RGGC_BdTW510Tr421cMsLqyrD7j-aLHxPXCf-OnI4lmNaCtz/s1600/IMG_9363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8prPsBPiVtXXshZOq8d9YgE0A1U3hFPTH2DJOJ32StN5Da3y_XZi_Mnp9t72mC8VVk4Clu2wN0V8s_UZ-4hdGpLPGCRm8RGGC_BdTW510Tr421cMsLqyrD7j-aLHxPXCf-OnI4lmNaCtz/s640/IMG_9363.JPG" width="426" /></a></div>
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In my kitchen in January ... I'm thrilled to have my KitchenAid food processor back after a lengthy wait for a new bowl. It's absence made me realise just how often I use it!<br />
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Finally, in my kitchen in January ... I'll be celebrating my 60th birthday! I love meringue, and I love watermelon so I'm planning to make a pavlova similar to the <a href="http://apricottart.blogspot.com.au/2013_12_01_archive.html">spectacular Meringue and Red Fruit Salad Christmas Wreath</a> as a birthday dessert!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwZ-41_D5alLLfYpTIK15YaAayvL2IeCF8IRSpHrnlImEhMmGp4IOZgZhEScQifOCaYQhwSk7tKSI3taMZohA3I4_9rpcMR2-gPvSBHjw4Ll51nx8Gxk7lPprGoMx5_vhi-ckZjtnZDrn/s1600/IMG_8733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwZ-41_D5alLLfYpTIK15YaAayvL2IeCF8IRSpHrnlImEhMmGp4IOZgZhEScQifOCaYQhwSk7tKSI3taMZohA3I4_9rpcMR2-gPvSBHjw4Ll51nx8Gxk7lPprGoMx5_vhi-ckZjtnZDrn/s640/IMG_8733.JPG" width="426" /></a></div>
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The fun and fabulous In My Kitchen series is hosted by Celia at <a href="http://figjamandlimecordial.com/in-my-kitchen/">Fig Jam and Lime Cordial</a>. Head over there to peek into kitchens from around the world!<br />
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Thank you for visiting my kitchen!<br />
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Happy New Year!<br />
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Cheers!<br />
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<br />pallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com27tag:blogger.com,1999:blog-5860053728215304171.post-52419194599146530872013-12-19T22:43:00.000-08:002013-12-19T22:43:12.905-08:00Spectacular Meringue and Red Fruit Salad Christmas Wreath<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_52MyzWJpCPme_Nn1TRUqCMotmDhrL0skcprH7NazZJDxQRt8GKyio9wP6D-mLXyi55hMNO5lfT1boqeCQ98g2qT8XQQTR96oOJmAKaw5DlP0B7vsf7mZHThmrcRrdLPQjw_VHZnUU_n0/s1600/Meringue+wreath+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_52MyzWJpCPme_Nn1TRUqCMotmDhrL0skcprH7NazZJDxQRt8GKyio9wP6D-mLXyi55hMNO5lfT1boqeCQ98g2qT8XQQTR96oOJmAKaw5DlP0B7vsf7mZHThmrcRrdLPQjw_VHZnUU_n0/s640/Meringue+wreath+1.jpg" width="640" /></a></div>
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I love meringue in any form! I like meringue so much that when my mother asked my what type of cake I would like for my 21st birthday I requested tiers of meringue piled high and decorated with strawberries and cream. It was a triumph!<br />
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And so it is that for sweets at Christmas dinner, a very light meal in our family - having done the full traditional Christmas lunch complete with turkey and pudding - we serve a light marshmallow meringue in the shape Christmas wreath. Topped with a red fruit salad made with seasonal fresh berries and redcurrants, succulent cherries and watermelon stars it is much anticipated and a spectacular end to the meal!<br />
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With family spread across Australia 2013 has been our year to host an early Christmas gathering. On a glorious December day recently we celebrated with an informal lunch under brollies in the backyard. Reminiscing<span style="color: #333333; font-family: verdana; font-size: x-small;"><b> </b></span>and wrestling with the teepee - gift for Grandson 3 were popular! It was all over too soon - but then ... there's next year to look forward to!<br />
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I do hope you enjoy your Christmas with your loved ones. Merry Christmas!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7s56elvnkLrMODfz3CPlDoz31gBwFcQB51XPsjjx0dshunBGK-xNF6-0QkqOFK-QDBDNlkD1tr7CXWDJByjxH3NoOoAZjPqW_12GbzZm2ffXJ3BTD1WajYM6HONcn95mvKGWPu29ATHm3/s1600/Christmas+2013+A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7s56elvnkLrMODfz3CPlDoz31gBwFcQB51XPsjjx0dshunBGK-xNF6-0QkqOFK-QDBDNlkD1tr7CXWDJByjxH3NoOoAZjPqW_12GbzZm2ffXJ3BTD1WajYM6HONcn95mvKGWPu29ATHm3/s640/Christmas+2013+A.jpg" width="640" /></a></div>
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Meringue and Red Fruit Salad Christmas Wreath</h4>
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Marshmallow Meringue</h3>
4 egg whites at room temperature (I used large eggs)<br />
1 cup castor sugar<br />
a few drops of vanilla<br />
2 teaspoons cornflour<br />
1 teaspoon white vinegar<br />
pinch salt<br />
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Set the oven 180 degrees centigrade.<br />
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Trace your wreath onto baking paper. Using a bowl or cake tin of appropriate size draw a large circle on baking paper - making sure the circle fits your baking tray. Draw a smaller circle in the centre.<br />
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Add the salt to the egg whites and whip until stiff peaks form. Beat the sugar into the egg whites a quarter of a cup at a time. Beat until thick and glossy. Gently fold through the vanilla, cornflour and vinegar. Spoon the mixture onto your marked wreath moulding the mixture as high as possible. Smooth the top so that the wreath will lay flat on the serving dish.<br />
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Turn the oven back to 150 degrees Centigrade and place the meringue in the oven. Bake for 15 minutes.<br />
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Turn the oven back to 120 degrees Centigrade this time and bake for a further 20 minutes.<br />
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Switch the oven off and allow the meringue to cool completely in the oven.<br />
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Remove when cold. Store in a dry place.<br />
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*Make this a day or two before serving<br />
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Red Fruit Salad</h3>
Red seasonal fruit - strawberries, raspberries, blueberries, mulberries, redcurrants<br />
Pitted cherries<br />
Watermelon - chunked or cut into stars<br />
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Chill these well.<br />
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Boozey Syrup</h3>
Make a syrup with 1/2 a cup water and 1/2 a cup of sugar. Cook the syrup until it thickens and is at the soft ball stage. If using a candy thermometer cook until the mixture reaches 118 degrees Centigrade. Cool the mixture, then add 1/4 cup of a good rose wine and 1 tablespoon of your favourite brandy. Pour over the chilled fruit and allow to macerate for 20 minutes.<br />
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Whipped Cream</h3>
300 mls whipping cream<br />
1 tablespoon icing sugar (sifted)<br />
a few drops of vanilla<br />
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Place the chilled cream in a bowl. Whip to very soft peaks. Add the vanilla and icing sugar and whip until stiff peaks form. Chill.<br />
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To Assemble</h3>
Turn the meringue wreath over and place on serving tray. Carefully remove the baking paper.<br />
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Spread a layer of the chilled whipped cream over the wreath.<br />
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Drain tablespoons of the fruit and then place on the cream until the top of the meringue is covered with the fruit. Chill until serving time. Serve with a fabulous vanilla icecream.<br />
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Unbelievable!</h3>
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Enjoy!!!<br />
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Cheers!<br />
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Mpallyme54http://www.blogger.com/profile/18242575691138286245noreply@blogger.com10