This morning's new invention for friends to (hopefully) enjoy for morning tea. I've called it Chunky Rhubarb Crumble Cake. I never quite know what to bake for the morning tea platter, but a glance along the preserves shelves usually provides some sort of inspiration. And so it was today. This time rhubarb chunks preserved in … Continue reading Wednesday Morning Tea offering – Chunky Rhubarb Crumble Cake
I really. really dislike lambing season - I live in fear that one will die despite our best efforts. Thankfully, this little orphaned lamb, born about three weeks ago, is surviving and thriving. She is really special - seeming to have the best of the lovely natures of her two parents. The other sheep, though … Continue reading Shadow Lambkin
These Rocoto chillies were a gift from a lovely friend, enough here for five batches of sweet chilli sauce. Slight problem was encountered when we went to make the sauce - no homegrown garlic left. To the rescue - 2 jars of Dundee garlic granules I still had in my pantry, Tasmanian garlic, which is … Continue reading Rocoto Chillies
Each Wednesday I make something for the platter as part of a morning tea with friends. Today I decided to make and bake a Swiss Roll. Well, one didn’t seem to be enough really, especially give the glut of eggs we have here at present. The geese may be as grumpy as all-get-out, but the … Continue reading Goose, Duck, Chook Swiss Rolls
This cake was discussed during the Jams and preserves Talkback this morning. It's a great recipe - I can't take the credit for it. I found the recipe a couple of years ago on the ABC website. It came from Pam Shields. Such a delicious cake! Green Tomato Cake By Pam Shields 4 cups chopped green … Continue reading Green Tomato Cake
Chocolate Beetroot Cake For the cake 50ml cream or evaporated milk 60g dark chocolate, broken into pieces or dark choc melts 2 eggs 200g sugar 125ml milk 220g self raising flour 30g cocoa ½ teaspoon baking powder 90g butter, melted 80g finely grated fresh (raw) beetroot or 80g pureed cooked beetroot (you can even use … Continue reading Chocolate Beetroot Cake
Busier than busy times at the moment. Always time for baking and preserving though. Here's a few snapshots of the past week or two. For the two Wednesday morning teas that have gone by, there were jelly cakes one week, hastily prepared and a bit topsy turvy on the platter, increased by the fact that … Continue reading Baking and Preserving – what’s not to like this time of year?
Wednesday morning tea yesterday, peaches and cream cup cakes - on a tray on their way up the road. These were simple little lemon butter cakes, slightly hollowed out and filled with lightly poached freestone peaches and a swirl of lemon infused custard cream.
A little savoury baking this morning. Zucchini, corn and tomato quiches large and small, the daily bread and sausage rolls. I do like to have a little something on hand to share when people drop in for a cuppa.
Here is the recipe for that old fashioned cooling summer drink, ideal when you have a glut of rhubarb from the garden. (Recipe is from my book "A Year in a Bottle" or "Complete Preserves". Sparkling Rhubarb Makes 4.5 litres, approximately 875g rhubarb, diced 875g sugar 1 lemon, chopped 4.5 litres water 200ml white or … Continue reading Sparkling Rhubarb Drink