Robert and I attended a beer and cider making workshop yesterday at Teros in Hobart. We learned the principles of beer and cider making so today, armed with such knowledge, we made a raspberry infused beer. It remains to be seen how well it turns out, we kind of ad-libbed here and there, but hopefully … Continue reading Raspberry Infused Beer
On a day dedicated to writing this and that, I have my constant companion Truffles sleeping behind the laptop. The poor little thing is jammed in amongst the general mess of untidy paperwork, tangled cords and empty coffee cups. She doesn't seem to mind too much, sweet natured little cat.
This recipe was another that was very popular from the ABC radio's Jams and preserves talkback last Saturday. I am very keen to try this dish. Apparently the addition of milk tenderises the meat. Nona Rosa’s Bolognese Olive oil (splash of) 60g butter 1 onion, diced 1 stick celery, diced 1 carrot, diced 500g mince … Continue reading Nona Rosa’s Bolognese
Now have permission to share the recipe for that lovely bread based on the homemade citric acid yeast. The recipe is courtesy of Rosemary Skerrett (and thanks also to Mavis Beattie for tracking down the original source of the recipe). Citric Acid Yeast and Bread ½ teaspoon citric acid 2 teaspoons plain flour 1 ½ … Continue reading Citric Acid Yeast and Bread
Now they say that all good things come to those who wait, and today I know that's true. That citric acid yeast has finally started to work - with a vengeance. It wasn't thrown out more by neglect than design. I really thought it was no good. However, within the past day, this is what … Continue reading Citric Acid Yeast
What a welcome relief from the heat today. The 2ml of rain last evening has left in its wake this lovely cooling mist. MInd you, we had a fantastic time yesterday with a group of young people who came along for a class, couldn't have wished for better with such intense sunshine. Sitting out on … Continue reading The Power of Purple
After the cooking presentation at the Botanical Gardens Spring Festival today, I had many requests for the recipe for the hop yeast based bread I took along to serve with samples of the preserves we made. The recipe is courtesy of Mavis Beattie of New Norfolk and is one that has been in her daily … Continue reading Hop yeast bread and Labna recipes
Busy-ish morning. Out in the cooking school early experimenting with a recipe for beetroot and chilli relish/sauce. I plan to serve it with smoked salmon, perhaps even mix a little into Labna or cream cheese. It's not a bad environment to work in I have to say. The outlook on the garden is pretty nice … Continue reading Beetroot Chilli Relish
Fancy that - Seville Oranges, grown in one of the local backyard gardens. What to do with them? Marmalade is the obvious choice, but I'm going to make cordial syrup and see how that goes. I think it would be nice, not only as a drink, but as a flavouring for ice cream and cheesecakes.
This is the way we rise our yeast, rise our yeast, rise our yeast. This is the way we rise our yeast on a cold and frosty morning! Bit chilly here today with a crisp frost on the grass, and here I am wanting two different yeasts to start to work. The sun-warmed stone front … Continue reading The Rising of the Yeasts
