At the Tasmanian Women In Agriculture Conference last weekend at Deloraine I delivered two workshops. As a gift afterwards they gave me one of the best gifts ever a 5kg bag of stone ground organic spelt flour from the Callington Mill in Oatlands, Tasmania. Yesterday I put the flour through its paces, even if only to to make a loaf of … Continue reading Spelt Bread
Category: Uncategorized
Seasoned Pot Roast of Beef
Today the temperature outside is dropping significantly. Didn’t notice for a while but a friend who came to visit had to rush off to chop firewood. Now I know what he meant – it has turned from cool to positively freezing. So what to cook for dinner I thought? Now there are only two of … Continue reading Seasoned Pot Roast of Beef
Tomato Sauce (ketchup style) without onions or garlic
Well, I have been told to remove onion and garlic from my diet, not to mention gluten. Oh my goodness. Gluten is fine, can deal with that after writing “From My Kitchen to Yours”, but onions and garlic are a mainstay of my cooking for adding flavour to all sorts of savoury dishes; rarely do … Continue reading Tomato Sauce (ketchup style) without onions or garlic
Egg free baking – all sorts of cupcakes and more
Recently I have had many requests for recipes for egg free recipes, especially for cupcakes. I approached it with trepidation thinking that the cakes would be really heavy and doughy in texture. In actuality quite the opposite has proven to be the case. In this blog there are recipes for vanilla, orange or lemon and chocolate cup … Continue reading Egg free baking – all sorts of cupcakes and more
Tomato Sauce with Apple and Quince
Today I went to make a small batch of tomato sauce with the last of the tomatoes from the garden. Tomatoes haven't done well here this year, so I had only 1.5kg when it actually came to weighing them up. I topped up the weight with a couple of apples I found in the fruit bowl but still … Continue reading Tomato Sauce with Apple and Quince
Preserving (bottling) Pears
Here it is autumn and I'm wondering where summer actually was. Never mind, there still seemed to be an abundance of fruit which is ongoing - we still have plenty of plums and quinces that are ripening all over the countryside - down hidden laneways, out in paddocks, often with fruit falling to the ground for the … Continue reading Preserving (bottling) Pears
Fruit Jellies
I have made it my mission today to make a range of fruit jellies. I have so many requests for spreads that don't contain pips, seeds or skins by people who have diverticular disease or similar, or even people who have false teeth - truly. Quite apart from any dietary or dental considerations, jellies are … Continue reading Fruit Jellies
Stout and Beer Bread from Trub
Well the experiment I spoke about in my last blog worked! I used the dregs from the stout barrel (called "Trub" I am told by a brewing expert) as the only raising agent in a loaf of bread. Quite truthfully I had my doubts, but mixed up a batch or bread minus the dried yeast I … Continue reading Stout and Beer Bread from Trub
Beer or Stout Bread
Robert (husband) has taken to brewing his own beer and stout. He's not much of a drinker mind you, but loves playing around with the brews. There is however, a great quantity building up in the shed. Last night he left half a stubbie of stout sitting on the bench. We needed bread so I threw … Continue reading Beer or Stout Bread
Blackberry Jelly and Blackberry Pie
Another weekend has passed with a frenzy of preserving, so wonderful! The mustard fruits are almost made, just waiting for them to cool before adding that liquid gold, mustard essence. In Angela Hartnett’s book (“Cucina”) she says that they are delicious served with meats and cheese. Can’t wait to try them out. I had fun … Continue reading Blackberry Jelly and Blackberry Pie
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