For those who read my Facebook post you will know how this came about. For those who didn't - I found my refrigerated filo wasn't able to be used to make a chicken strudel as I had planned (it had gone really mouldy). Here is how I remedied the situation - by substituting the filo … Continue reading The No Filo dilemma – layered chicken pie and quince strudel
Here's a chart (well, it was supposed to be a table actually, but the format was wrecked when I tried to transfer it. So here the information is presented in an alphabetically presented list. If you would like the alternative of the table format, email or message me and I'll send it to you. Allspice … Continue reading Easy Substitutions for Everyday Ingredients
I rather enjoy making pastry and with a busy week coming up, I decided a few days ago to get a bit ahead. Somehow along the way I lost concentration and accidentally doubled the flour in the second batch of rough puff pastry. Rescue remedy procedure was quickly applied but still the results could have … Continue reading Pastry day…
I was given almost two kilos of blood (Satsuma) plums a few days ago. Today there were still enough left for a half batch of plum sauce. Gorgeous colour (despite its ground spices), lovely flavour. It's an excellent preserve for the pantry shelves (essential to mine anyway). It's delicious with cold meats, barbecues or even … Continue reading Bollod (Satsuma) Plum Sauce
Wednesday morning tea platter offering today - blackberry and pear shortcake. Thought the pear segments we bottled a few days ago would be pair nicely with blackberries and the crisp, buttery pastry. To serve with it? Made a raspberry/blackberry soft serve ice cream. (I should have made that earlier than I did as it was … Continue reading Blackberry and Pear Shortcake
From prickly beasts of the feathered kind, to prickly bounty of the botanical kind. For types of relaxation - well, each to their own. For my part I talk to our animals, but for Robert - he loves to go blackberry picking (unfathomable). He finds it very calming to spend an hour or two down … Continue reading Prickly Beasts of a Different Kind
Noisy, mischievous rascals - here are the four geese who came to live with us a few weeks ago. Granddaughter Charly and I spent an afternoon observing them with a view to giving each a name suited to its character. One of the boys, whose eyes that day were black as night- he was appropriately … Continue reading The Geese who Came to Stay
I was given a couple of buckets of strained off fresh raspberry pips, a by-product of a food business' making coulis. In actuality it was destined for the menagerie here, or the compost heap A few hours afterwards I noticed a smallish amount of luscious scarlet liquid had risen to the top of the pips. … Continue reading Raspberry Pips? Yes Please!!
Plum royalty - more than 20kg greengages fresh picked from daughter Stephanie's tree. There were pears too (also organically grown), a gift from a friend of a friend - about 10 kilos in all. A day of fast track and intense bottling ensued in the cooking school kitchen, but well worth the effort. All are … Continue reading Plum Royalty – Greengages!
Wednesday morning tea platter, a slice from the cake of yesterday. It kind of evolved as it came together. It could best be described, I guess, as a chocolate strawberry "poke" cake. The chocolate butter cake base was indented (with the rounded end of a wooden spoon handle) and strawberries poached in Morello cherry juice … Continue reading Chocolate and Strawberry Cake Invention