I would be lost without the Big Bakers Oven in the house. I was way too tired to cook dinner after a really busy class here today. However, in the fridge I had some hamburger mixture left over from yesterday. Found a muffin tin, divided the mixture up and almost literally threw the tray into … Continue reading Eggs and Burgers

Did the stinging nettle rennet work? Oh my goodness YES!! I am ecstatic! Here is a photo of the curds forming and of the finished product (nettle-feta). This block is about 12cm high, wonderful yield from the milk.

The nettle feta actually even turned out well, even the first batch, the second, currently being made, should be even better. I would post a photo, if only I could make the computer and camera talk to each other today, no cooperation there at present. Still (and of this I do have photos) a couple … Continue reading Cumquats

A walk across our sodden paddocks here a few days ago revealed a large patch of nettles.  Of course they need to be dug out, as my husband hastily reminded me. However - they are plentiful and free, and when I've been on radio on occasion, people ring in extolling the virtues of nettles. I … Continue reading Of Nettles and Such

This Saturday, 18th August there is a Vegetarian class here in our cooking school. Vegan dishes will also be prepared during the class. Two spaces have become available if anyone would like to attend.  If so, best way to contact me is to email sally@sallywise.com.au

Speaking of recipes of a by-gone era, here is a classic piece regarding bread baking found in Edward Abbott's "The English and Australian Cookery Book". (This was the first Australian cookbook, 1864.) It is indicative of an attitude of a by-gone era, amusing to look at now, certainly not a lifestyle to be recommended: "How … Continue reading Bread Baking in Colonial Times

Here are the two recipes I mentioned in my last post. (Several people have requested them.) I don't know if the ginger beer will work, but I'm hopeful. I did, I admit, add a tablespoon of powdered ginger for extra flavour and heated the mixture just to lukewarm to dissolve the sugar. That would help … Continue reading Ginger Beer and Anadama Bread – Recipes

People are very generous and often give me old cookbooks for which they no longer have a need. I really enjoy reading though them, the older they are the better. Above all else, I love baking bread so always peruse the yeast cookery sections first. Often the recipes are accompanied by anecdotes or prose that … Continue reading Anadama Bread

I really love a good baking tin, especially anything old and/or a bit different. For a few weeks now I'd been eyeing off an intriguing tin in an op shop. Strange looking thing with its two halves sticky-taped together, giving it a good likeness to a large garden slug or slater. I couldn't decide if … Continue reading The “Slug” Tin

I tend to get inordinately (and arguably illogically) fond of different pieces of cooking equipment, mixing bowls, rolling pins and platters. The white platter shown here is a current favourite for a weekly morning tea, filled each time with something hopefully tasty, slightly decadent and most importantly delicious to share with friends. Old fashioned favourites … Continue reading A Morning Tea Platter for Sharing