tag:blogger.com,1999:blog-44384133414804958672024-03-06T14:53:40.843+11:00Gourmet GardenI am a keen experimental cook who is interested in organic, sustainable, locally grown ingredients.Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.comBlogger188125tag:blogger.com,1999:blog-4438413341480495867.post-70470266238213235732015-12-30T10:31:00.001+11:002015-12-30T10:31:08.665+11:00Making Cheese with Wangapeka Rd MilkWe got some fresh raw milk from our friendly neighbour this week and pasteurised about 6L of it, then the rest we used to make cheese. <br />
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It is a lovely milk, we have been drinking and enjoying it, and it is creamy and crisp.<br />
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For the cheeses we made Ricotta and Haloumi.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BSJsZWDPLJd5gMZBAGToKV0wTFGUp50Dl2pU-e9lq9vLJNPpkF6vhUh52WsmzcSQ4jEQAtrx_jPTy7hE-NVa6YjsZgANjjUaXy7MeBSwhDjv08BuJrubtzuVyj2DVul6xEGb9xa3Ze8W/s1600/DSC_0628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BSJsZWDPLJd5gMZBAGToKV0wTFGUp50Dl2pU-e9lq9vLJNPpkF6vhUh52WsmzcSQ4jEQAtrx_jPTy7hE-NVa6YjsZgANjjUaXy7MeBSwhDjv08BuJrubtzuVyj2DVul6xEGb9xa3Ze8W/s320/DSC_0628.JPG" width="320" /></a> </div>
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<br />Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-72928508389172149212015-12-30T09:30:00.000+11:002015-12-30T07:27:17.635+11:00Pulled Pork and Slaw TO DO - recipe up for me to refer to when I cook it in a few weeks.<br />
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<em>Cook Pork</em><br />
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Place 1kg boneless pork shoulder (trimmed of rind) and 1 cup water in an electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.<br />
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Drain cooking liquid and cook some rice in it with old vegies for chickens or pigs. <br />
Return pork to slow cooker; shred with 2 forks. Stir in the following ingredients:<br />
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1 3/4 cups barbecue sauce<br />
2 tablespoons brown sugar<br />
1 1/2 tablespoons hot sauce<br />
1 teaspoon freshly ground black pepper <br />
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Cover and cook on LOW for 1 hour.<br />
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<em>Make Slaw</em><br />
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2 1/2 cups cabbage-and-carrot shredded, some chives and things from garden<br />
2 tbsp. mayo<br />
2 tbsp. yoghurt<br />
1 tablespoon white wine vinegar<br />
1/4 teaspoon sugar<br />
1/8 teaspoon salt Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-63615494206449485472015-12-30T09:02:00.001+11:002015-12-30T09:02:07.105+11:00Mussels grilled with toppings<div style="text-align: center;">
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Tom and I collected heaps of mussels the other day on Little Wanganui headland.</div>
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We kept them in salt water for 24 hours so they would spit their sand out, then boiled them till they just opened. <br />
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Laid out on a tray, we made various toppings and grilled them:<br />
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- lemongrass and soy (my favourite) ! ! !<br />
- garlic, onion, bacon, cream<br />
- garlic, onion, butter<br />
- garlic, onion, chicken salt, butter<br />
- garlic, onion, curry powder, mayo<br />
- garlic, onion, sweet soy<br />
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eaten with fresh focaccia Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-44331965839989704462015-12-30T08:54:00.000+11:002015-12-30T08:54:11.419+11:00Christmas Croissants <br />
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Tom and I used the River Cottage bread book recipe for croissants and started the dough on xmas eve to roll and cook them the next morning. They were delicious! </div>
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Process in pictures:</div>
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roll out dough to 1cm thick rectangle</div>
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roll out cold butter to half the size of the dough</div>
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Fold inwards in 6th's</div>
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seal edges</div>
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Roll out again to original rectangle</div>
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Fold in 4ths, refrigerate for 1 hour</div>
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...at this point we went for a walk....</div>
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Roll out again to 1cm thickness rectangle</div>
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Cut into isosceles triangles and roll up from thick end</div>
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Freeze some of these and keep out as many as you want to eat.</div>
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Leave in a warm spot to rise until about 1/3 larger covered in a plastic bag or damp tea towel</div>
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Bake at 180 degrees C for 15 minutes or so</div>
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Notes: The only thing I would change would be the butter content (reduce it maybe by 10%) because they were seeping a lot of butter as they rose in the morning, and also when they were baking, which I found a bit wasteful. They also tasted very buttery which was great but they were a bit more chewy and dense than I had imagined - I wanted very flaky crisp crusts. Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-17247457603340371742015-12-30T08:31:00.001+11:002015-12-30T08:31:11.954+11:00Little Wanganui<br />
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Tom and I just moved to Little Wanganui on the West Coast of the South Island of New Zealand <br />
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We have a nice house on a couple of acres surrounded by temperate rainforest, that has a cow, chickens, and some raised beds for planting herbs and greens safe from the marauding weka birds. <br />
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It has been sunny and we can see the mountains of the Radiant Range in Kahurangi National Park, from our bedroom window.<br />
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<br />Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-14754722697441455182015-12-30T08:04:00.000+11:002015-12-30T08:04:00.928+11:00Journey west<div class="separator" style="clear: both; text-align: center;">
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Travelling from Dunedin to Karamea, December 2015</div>
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<br />Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-17965861578529734152015-05-18T14:11:00.002+10:002015-06-21T09:21:46.066+10:00Proscuitto with Havoc Farm PorkI put a good leg of pork away to cure last week so that we can hopefully enjoy some Proscuitto in the New Year of 2016. It takes at least 6 months to hang and dry-cure properly. A good time to start is now (May/Autumn) so I can start the dry-hanging process in my front sunroom while I have cold days and nights that aren't above maximum temperatures of 15C. <br />
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<strong>Step 1: Salt cure</strong><br />
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<em>Ingredients/materials</em><br />
Really good quality free range pork leg between 7-10 kilograms, aitch bone removed, and <em>'trimmed so it looks like a fine instrument'.</em><br />
3kg salt and a good container with a lid<br />
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Place some salt in an esky or chilli bin that can be secured tightly with a lid</div>
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sit the pork leg on the bed of salt</div>
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salt it really well</div>
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Salt the pork leg making sure salt gets right around the hip bone as this is the most likely spot for problems to occur later. Weight it down with something heavy that is clean (I used my pasta roller with a plastic bag). Leave it to sit curing for 3 weeks, turning it over every few days.</div>
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<strong>Step 2: Preserving and hanging</strong></div>
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<em>Ingredients/materials</em></div>
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Muslin cloth</div>
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Pork lard</div>
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cayenne pepper</div>
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black pepper</div>
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horopito leaves dried and crushed (native NZ pepper tree)</div>
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hanging twine</div>
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<span style="text-align: center;">20 June 2015 </span></div>
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<span style="text-align: center;">Today I washed the leg in water and dried it with an offcut piece of new muslin. I hung itcto dry for a couple of hours then proceeded to paste on the lard and spices, then wrap in muslin and twine, then hang from the rafters in the front room of the studio. This location is ideal as I am right next to a beautiful rainforest creek, and humidity is important as well as cool airflow. The photos show the steps today.</span></div>
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<span style="text-align: center;">Now to wait six months! </span></div>
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~ to be updated </div>
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<br />Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-35153574430809319112015-05-18T09:08:00.000+10:002015-05-18T09:08:02.684+10:00Caramelized Garlic Bread<div class="separator" style="clear: both; text-align: center;">
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I planted some garlic the other day on Jon and Kristina's property and was so excited about garlic I made some bread for them with about 50 cloves in it.</div>
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<em>Method</em></div>
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Prepare a <a href="http://racheltaniaonlife.blogspot.co.nz/2014/08/chia-ciabatta.html">Ciabatta dough</a>, or a <a href="http://racheltaniaonlife.blogspot.co.nz/2010/11/foccacia.html">Foccacia dough</a>.</div>
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Peel the cloves and fry in some butter on very low heat for about an hour.</div>
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After this, add a pinch of salt and pepper, 2 tbsp. brown sugar, 1 tbsp. balsamic vinegar and stir not to let the sugar burn.</div>
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Fold the caramelized cloves into the ciabatta dough. They should be like caramel with a bit of sauce.<br />
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Shape bread and bake according to the dough recipe.</div>
<br />Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-7587784137883894252015-05-18T09:06:00.001+10:002015-12-30T07:24:05.223+11:00The Studio at PurakaunuiThis is the studio at Jon and Kristina's property in Purakaunui TOm and I moved to for a little while.<br />
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back door to the native bush </div>
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There is a beautiful rainforest creek next to us with old Rimu, Totara, Fuschia, Horopito...<br />
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Local sand flats <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNX07qGbnnZjiBMaR9HWU8AB5-vHgOuQPFSh3lt3WATcwzMQI4AaXxaL7NrekU1XBwn5T9nTB3s5Hpp_AWxuTxRKk37kcWWNWOitzXlt9lNd0vy3dc3nDKq3BhjqsCyP0Uc9BYnmIgHHGn/s1600/DSC_0814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNX07qGbnnZjiBMaR9HWU8AB5-vHgOuQPFSh3lt3WATcwzMQI4AaXxaL7NrekU1XBwn5T9nTB3s5Hpp_AWxuTxRKk37kcWWNWOitzXlt9lNd0vy3dc3nDKq3BhjqsCyP0Uc9BYnmIgHHGn/s400/DSC_0814.JPG" width="400" /></a></div>
The inlet is tidal and has nice track beside it that winds around to the open ocean past little bays<br />
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Manuka looking back south towards Mount Mopanui</div>
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Purakaunui inlet main channel</div>
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Purakaunui inlet meeting the ocean</div>
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<br />Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-12758583840424337122015-05-13T13:26:00.002+10:002015-05-13T13:26:50.569+10:00Bitter chocolate, almond and coconut tart<div class="ERSIngredientsHeader ERSHeading">
A really nice rich bitter chocolate tart to have on a special occasion with some double or thick whipped cream.</div>
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<em>Ingredients and method</em></div>
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Mix the following together for the crust, then press into a nice flat bottomed pottery dish (can cook for a drier crust in the oven, otherwise just use raw)</div>
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<li class="ingredient" itemprop="ingredients">½ cup (40g) unsweetened shredded coconut, toasted</li>
<li class="ingredient" itemprop="ingredients">1 ½ cups (190g) almond meal</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons (30g) coconut oil, melted</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons (30g) maple syrup</li>
<li class="ingredient" itemprop="ingredients">¼ tsp salt</li>
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Whisk the following together for the ganache, pour over crust, then refridgerate</div>
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<li class="ingredient" itemprop="ingredients">1 cup (240ml) canned coconut milk, refridgerated, cream scooped out and heated (drink the leftover coconut water)</li>
<li class="ingredient" itemprop="ingredients">340g bittersweet chocolate, finely chopped</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon vanilla extract</li>
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Sprinkle on top</div>
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<li class="ingredient" itemprop="ingredients">handful toasted coconut flakes </li>
<li class="ingredient" itemprop="ingredients">handful roasted unsalted macadamia nuts, coarsely chopped</li>
<li class="ingredient" itemprop="ingredients">pinch of sea salt flakes</li>
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Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-16511658950837816642015-04-28T12:15:00.003+10:002015-06-12T10:44:47.170+10:00Lebanese Easter cookies - maa’moul<span lang="EN-IN"><em></em></span><br />
<span lang="EN-IN">My friend Jean-Luc gave me a wonderful sweet pastry last week, made all the way in France by his mother. It is a Lebanese Easter cookie called<em> 'maa’moul'</em>. A lovely delicate pastry with nuts or dates inside. </span><br />
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<span lang="EN-IN">I found some recipes and while not essential, traditionally a <em>maa’moul</em> mould is used to shape them, which is made out of wood. I am making one with Rimu wood and my dremel. I made some <em>maa'moul</em> on the weekend.</span><br />
<span lang="EN-IN"></span><br />
<span lang="EN-IN"><em></em></span><br />
<span lang="EN-IN"><em>Ingredients</em></span><br />
<span lang="EN-IN"></span><br />
<span lang="EN-IN">400 grams fine semolina,</span><br />
<div class="MsoNormal">
<span lang="EN-IN">200 grams frozen butter,</span></div>
<div class="MsoNormal">
<span lang="EN-IN">10 grams refined flour,</span></div>
<div class="MsoNormal">
<span lang="EN-IN">1 tsp baking powder,</span></div>
<div class="MsoNormal">
<span lang="EN-IN">100 grams icing sugar + extra for dusting,</span></div>
<div class="MsoNormal">
<span lang="EN-IN">2 tbsp milk,</span></div>
<div class="MsoNormal">
<span lang="EN-IN">1 /2tsp orange rind,</span></div>
<div class="MsoNormal">
<span lang="EN-IN"><em>Filling 1:</em></span></div>
<div class="MsoNormal">
<span lang="EN-IN">175 grams of a mixture or walnuts and pistachios,</span></div>
<div class="MsoNormal">
<span lang="EN-IN">50 grams sugar,</span></div>
<div class="MsoNormal">
<span lang="EN-IN">¼ tsp cinnamon powder</span></div>
<div class="MsoNormal">
<span lang="EN-IN">1 tbsp. rose water</span></div>
<div class="MsoNormal">
<span lang="EN-IN"><em>Filling 2:</em></span></div>
<div class="MsoNormal">
<span lang="EN-IN">300g pitted dates (if dry, soak them with some hot water for 30 minutes then drain)<br />
1 teaspoons cinnamon<br />
1/4 teaspoon of cardamom<br />
1 tbsp. rosewater</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-IN"><em>Method</em></span></div>
<div class="MsoNormal">
<br />
<span lang="EN-IN">Mix together the semolina, flour, baking powder and icing sugar in a bowl. </span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span lang="EN-IN">Cut the frozen butter into cubes and add it to the dry ingredients and work it in with your fingers till it resembles bread crumbs. Add the milk and orange rind and make a dough. Let it stand covered for about 3-4 hours. This is an important step as it makes the dough workable.</span></div>
<div class="MsoNormal">
<br />
<span lang="EN-IN"><span lang="EN-IN">Preheat the oven to 180<sup><span style="font-size: x-small;">o</span></sup>C.</span></span></div>
<div class="MsoNormal">
<span lang="EN-IN"><span lang="EN-IN"></span></span> </div>
<div class="MsoNormal">
<span lang="EN-IN"><span lang="EN-IN"></span>Filling 1: Blend the nuts, rosewater, cinnamon powder and sugar </span></div>
<div class="MsoNormal">
Filling 2: Blend the dates, rosewater, cardamom and cinnamon</div>
<div class="MsoNormal">
<span lang="EN-IN">Take two dough balls one small and one big. Take the bigger dough ball and flatten it into a disc and make a slight depression in the centre. Flatten the smaller dough ball into a disc too. Place some filling in the depression of the bigger disc and place the smaller disc on top and seal the edges. Shape into a flat cookie.</span></div>
<div class="MsoNormal">
<br />
If you want to dust the finished cookies with cinnamon sugar (for a sweeter cookie) t<span lang="EN-IN">hen make ridges on the cookie using a fork or traditional maamoul wooden mould. </span></div>
<div class="MsoNormal">
<br />
<span lang="EN-IN"> Bake for 25 minutes at 180<sup><span style="font-size: x-small;">o</span></sup>C</span></div>
Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-88918605880702588382015-04-28T12:14:00.002+10:002015-12-30T07:24:55.195+11:00Paua from the Catlins coast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7susKzeaXtrrl5nYdf7kh9Nt5O0TX-6OyMZKwcaslvrdzGJ7oyJyQaPxOf7TLAagPjv48zpWXbSbpgarWiLsOLT0jyWn6LGt40O23CQEr9U2wm7vTuqFOWGuDWdoweCUlngayp2dtSls_/s1600/DSC_0776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7susKzeaXtrrl5nYdf7kh9Nt5O0TX-6OyMZKwcaslvrdzGJ7oyJyQaPxOf7TLAagPjv48zpWXbSbpgarWiLsOLT0jyWn6LGt40O23CQEr9U2wm7vTuqFOWGuDWdoweCUlngayp2dtSls_/s400/DSC_0776.JPG" width="400" /></a></div>
<div align="center">
Jacks bay</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSDvzMQUOsp1I95iAgQBa-7_GB2sLbwyuaVqEm_r_asQA90voXisYiPmmkhxpI0VLwCGflFREplIj9JMt6gU2j1Uo1vIkTIFnSxj7rJ_TMchp-5KR_Gh6Q4LQd2HA9IeQWtxZEoHbSBpc/s1600/DSC_0779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSDvzMQUOsp1I95iAgQBa-7_GB2sLbwyuaVqEm_r_asQA90voXisYiPmmkhxpI0VLwCGflFREplIj9JMt6gU2j1Uo1vIkTIFnSxj7rJ_TMchp-5KR_Gh6Q4LQd2HA9IeQWtxZEoHbSBpc/s320/DSC_0779.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br />Tom and I went exploring and got some Paua from Jacks bay down the south coast and cooking them nicely this way.</div>
<br />
<em>Ingredients</em><br />
3 Paua<br />
butter<br />
salt and pepper<br />
juice of 3 lemons<br />
6 cloves garlic chopped finely<br />
1 small onion diced<br />
100ml chardonnay<br />
300ml cream<br />
200ml chicken stock<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWa2N1PoThsuvXBNZKxAiijcjFHxAk0ZF9JCzFZkUPeaZhnMUe9PLH9gEZ5Bc4c13aDq-9WPxD134QljggZsRlaQ40OENMAFxWQOuFE-wihRq8jU9XJjlm3BgQcwnWJgTD_i_LLsaUdG6/s1600/DSC_0777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWa2N1PoThsuvXBNZKxAiijcjFHxAk0ZF9JCzFZkUPeaZhnMUe9PLH9gEZ5Bc4c13aDq-9WPxD134QljggZsRlaQ40OENMAFxWQOuFE-wihRq8jU9XJjlm3BgQcwnWJgTD_i_LLsaUdG6/s320/DSC_0777.JPG" width="320" /></a></div>
<br />
<em>Method</em><br />
salt and pepper the Paua<br />
heat butter till browned in a skillet and sear the Paua for 1 minute on both sides <br />
Set aside then slice thinly.<br />
Saute the onion and garlic in a pan with olive oil and then add the other ingredients.<br />
Reduce the sauce while cooking some fettucini<br />
add the Paua back into the cream sauce and mix with the fettucini<br />
garnish with parsley and parmesanRachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-42477018439080832272015-03-16T23:26:00.000+11:002015-06-12T10:46:14.508+10:00Collection of kitchen ideasI love to establish a kitchen and good pantry with minimal waste. I like a welcoming, good smelling kitchen with spicy sections and a view out a window to living things; a garden. I like the smell of drying chillies and garlic on the windowsill, the everpresent infusion of tea to the air, the smell of fresh baked bread coming from the oven often! Really good sharp knives are oiled in their home; a knife rack specially handmade. The are used every day and kept sharp to cut beautiful home-or locally grown organic vegetables. A sink is outside to wash and cut vegies and feed extras to the chickens. Beneath everything; there is also a slight hint of the raw smell of uncooked meat, the compost almost ready to be taken out to the chickens, pig or compost heap, piquant red wine residue still in the bottom of a glass, lemon rind and honey, and gentle cinnamon lingering. Honeycomb from the bees would sit in containers ready to be cut onto fresh bread as a tea break from work outside.<br />
<br />
I love home made furniture, places to do craft, home-made cushions, rugs, natural bush colours, tea mugs, pots hanging on hooks, I like to see them. Other useful items like pottery and cookbooks lining the underside of benches. On winter mornings sun streaming in through north facing windows like in my childhood home, and on winter nights an aromatic stew would slowly braise on the stove. In spring, rain is comforting on the roof at night, maybe sleep in for once and have a tea then read in bed a bit longer... The smell of fresh cut grass and nectar would enter through the windows or beneath doors once the sun came out. During summer there will be pottery bowls full of fruit ripening and smelling, there will be baskets and jars full of berries. Warm sourdough often rests on a wooden chopping board many nice mornings of the year, each time I like making it a little different. Things are tidy and well organized but still, herbs hang and tea ingredients dry, prosciutto and bresaola are curing hung from the ceiling, and its a kitchen where no-one is worrying about 'mess', just living and being connected with the land outside and being deeply content in this.Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-81296651145328192822015-03-11T23:54:00.000+11:002015-03-17T12:03:44.063+11:00Pea and Ham soup on the farm<div class="separator" style="clear: both; text-align: center;">
<em>soup</em></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOxS-vJ3KNdqrjQLHOOY891ooZMPzDb-GRkQDOEHFODpD0zLzQ_gQ0uENFr8eSbS3w9VawAKSPMkoKsaag2tZuqRLQe4W_tCR9BrFA5bChj7ZOYo2PzPIDD_WUaoz0yKXqEDxZoal_qUA/s1600/DSC_0673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOxS-vJ3KNdqrjQLHOOY891ooZMPzDb-GRkQDOEHFODpD0zLzQ_gQ0uENFr8eSbS3w9VawAKSPMkoKsaag2tZuqRLQe4W_tCR9BrFA5bChj7ZOYo2PzPIDD_WUaoz0yKXqEDxZoal_qUA/s1600/DSC_0673.JPG" height="180" width="320" /></a></div>
<br />
Ingredients<br />
<br />
1 <a href="https://www.havocpork.co.nz/havoc-farm">Havoc Farm</a> Smoked Bacon Hock<br />
2 bay leaves<br />
3 cups dried split green peas, rinsed and checked for stones.<br />
salt and ground black pepper<br />
Parsley<br />
<br />
<em>Method</em><br />
<br />
Place hock in a large pot with bay leaves and 14 cups (2½ litres) water. Bring to the boil, skimming off and discarding any scum that rises to the surface. Cover and simmer for 2 hours.<br />
<div id="method">
<br />
While the meat cooks, place the split peas in a separate pot, cover with 6 cups water and bring to the boil. Reduce heat to a simmer and cook, uncovered, until the water has almost evaporated (about 40-45 minutes).<br />
<br />
<div class="FRC2RecipeMethod">
Lift ham or bacon hock out of cooking liquid, discard the skin, fat and bones and finely dice the meat. Return meat to the pot containing the cooking liquid and add the partly cooked peas, salt and pepper. Simmer gently until peas are fully broken down (about another 40 minutes).</div>
<div class="FRC2RecipeMethod">
</div>
Adjust seasonings to taste and serve with Wholemeal seeded rolls.</div>
<div>
<br /></div>
Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-45863740624987687192015-03-11T23:36:00.000+11:002015-03-17T12:07:01.017+11:00Apple and sage sauce Serve this with BBQ grilled <a href="http://www.havocpork.co.nz/havoc-farm">Havoc Farm Pork</a> and steamed garden vegetables.<br />
<br />
Combine the following ingredients in a slow cooker.<br />
10 medium apples, peeled and cut into large chunks<br />
Up to 1 cup packed brown sugar (depending on sweetness of apples)<br />
1/2 cup honey <br />
1/4 cup apple cider vinegar<br />
1 tablespoon ground cinnamon <br />
2 cloves<br />
squeeze of lemon juice<br />
<br />
Cover and cook on low 10 hours or until apples are very tender.<br />
<br />
Press mixture through a sieve using the back of a spoon. Give pulp to chooks or worms.<br />
<br />
Return apple mixture to slow cooker with the some finely chopped purple sage.<br />
<br />
Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week. Or preserve.<br />
<span lang="EN" style="color: black; font-family: "Arial","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"></span><br />Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-73440373596418089172015-03-11T23:31:00.000+11:002015-03-13T12:38:33.767+11:00Spiced farm garden chutney<div class="ingredient">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">To do this weekend</span></div>
<div class="ingredient">
</div>
<div class="ingredient">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">225g onions chopped finely</span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">500g apples cored and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">400g tomatoes chopped</span><br />
<div class="ingredient">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">110g sultanas, raisins or chopped dates</span></div>
<div class="ingredient">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">15g ground coriander</span></div>
<div class="ingredient">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">15g paprika</span></div>
<div class="ingredient">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">15g mixed spice</span></div>
<div class="ingredient">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">15g salt</span></div>
<div class="ingredient">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">340g granulated sugar</span></div>
<div class="ingredient">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">425ml pints malt vinegar</span></div>
<div class="ingredient">
</div>
Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-69366413269401298022015-03-11T23:21:00.000+11:002015-03-16T11:55:11.314+11:00Wholemeal Rolls for soup on the farm<br />
John, Shona and I had these with Pea and Ham Soup this weekend on beautiful Purukanui Farm after some gardening and cleaning the stone barn.<br />
<br />
I got all organic ingredients from the local organic shop <a href="http://www.tastenature.co.nz/">Taste Nature</a> in Dunedin, who support a wide range of activities related to sustainability in the local community.<strong></strong><br />
<br />
<em>Ingredients</em><br />
<br />
400g strong white bread flour, plus extra for dusting <br />
225g stone milled wholemeal flour<br />
handful of sunflower seeds<br />
handful of golden linseeds<br />
1 tsp salt<br />
7g fast-action dried yeast<br />
1 tbsp honey<br />
300ml warm water plus more<br />
2 tbsp natural yoghurt<br />
<br />
Extra flour or semolina or polenta for dusting.<br />
a little milk, for brushing the tops<br />
seeds for the tops<br />
<br />
<em>Preparation</em> <br />
<br />
Mix flours, yeast, honey and most of the water. Mix well and let stand for 5 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4KM5Zy_eaDOB7bHgvk8BhKF4b4MdS35a9ob_iv0k_aAbwAt2Bni2AQ4FBXxqhJcmBiPRop33MvH8EFLjKTHzBZYfNLTQaR2Rn6JswQeZ0qX4as5BZyPEsRtypcf91292xjGyMrWqz-nI/s1600/1426273412594-404526696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4KM5Zy_eaDOB7bHgvk8BhKF4b4MdS35a9ob_iv0k_aAbwAt2Bni2AQ4FBXxqhJcmBiPRop33MvH8EFLjKTHzBZYfNLTQaR2Rn6JswQeZ0qX4as5BZyPEsRtypcf91292xjGyMrWqz-nI/s1600/1426273412594-404526696.jpg" height="180" width="320" /></a></div>
<br />
This allows the yeast to properly activate without the controlling action of the salt, and also allows the wholemeal flour to absorb the water it needs. Different wholemeal flours will soak up varying amounts of water so you can add more if it seems to dry. Next add the salt and seeds, and any extra water and knead well for about 8 minutes till the dough is smooth. <br />
Shape the mixture into a ball and place in an oiled container covered with a plastic bag.<br />
Leave to rise in a warm place for a good hour, or until it has almost doubled in size. <br />
<br />
Preheat the oven to 220C. <br />
<br />
Cut the dough with a spatula or nicely carved wooden bread shaper into pieces the size of the rolls you want.<br />
<br />
Shape the dough pieces into rolls by folding the edges in the sides then turning over and twisting into a tight ball, pressing the sides around, down and under to make a nice smooth top.<br />
Place on a baking tray dusted with flour, dusting in between the rolls so that they will pull apart easily later. <br />
<br />
Leave to rest for 15 minutes in a warm place, until when pressed lightly with a fingertip the dough springs back 80%. If it springs back 100% it is overproved and needs to go in the oven right away otherwise it will start to deflate. If it doesn't spring back much it needs more time, perhaps a cup of hot water inside the bag as well to create a warm humid environment for better yeast action.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfB9RmrRv1MOTebytgNnEsvryuRtd8XP3yFXQTrwYOSCiC3e68vl7MOzDRK_5s2UUeNdHBJur3BGsTiRMXw_pKgRsLw3yy_OAyB2kxqasgpJgddHO19aIl3Uk70pCkoyKOSDjsXt8KW0iI/s1600/DSC_0639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfB9RmrRv1MOTebytgNnEsvryuRtd8XP3yFXQTrwYOSCiC3e68vl7MOzDRK_5s2UUeNdHBJur3BGsTiRMXw_pKgRsLw3yy_OAyB2kxqasgpJgddHO19aIl3Uk70pCkoyKOSDjsXt8KW0iI/s1600/DSC_0639.JPG" /></a></div>
<br />
Brush the rolls with milk, sprinkle with seeds and then place in the oven. <br />
Pour water into the empty hot pan at the bottom to create steam, which prevents the crust from hardening too quickly, allowing more rise to the bread. <br />
<br />
Bake for 30–40 minutes, or until it sounds hollow when tapped underneath <br />
Remove from the oven and leave to cool on the tray. <br />
<br />
At this point you will want to eat it hot with loads of butter. However the bread is still cooking, and will be doughy inside. So leave it to cool, and you can warm it up in the oven when ready to eat later.Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-7723888854499037172015-03-10T12:28:00.000+11:002015-06-12T08:52:57.050+10:00New Zealand and Purukanui FarmI just moved to New Zealand to the town of Dunedin. I am staying at a beautiful farm looking over Purukanui Inlet and Blueskin Bay in Mihiwaka. Its about an hour bikeride from town, and the views are amazing riding around the hills, and up and down the hills.<br />
<br />
<div style="text-align: center;">
These are some photos of the farm and the animals.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokHNXpKp9RjQOe1GdKOl5AkFMnR2-ZrsiRecQ6Be-EdnoF5HNaVkEJZr_-_61eWqXQjoLwOOwWvqmgvW-htUe49x1hhyWpnHm6hSNPk0AdbKnyTwvhCdqT8tMS0QLjC2H3wX6hBeTTo3H/s1600/DSC_0610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokHNXpKp9RjQOe1GdKOl5AkFMnR2-ZrsiRecQ6Be-EdnoF5HNaVkEJZr_-_61eWqXQjoLwOOwWvqmgvW-htUe49x1hhyWpnHm6hSNPk0AdbKnyTwvhCdqT8tMS0QLjC2H3wX6hBeTTo3H/s1600/DSC_0610.JPG" width="320" /></a></div>
The inlet<br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBFyMmxKu2RefXf258Z-DBCBitZmIoGIvOLQAyIaX7he-5F8sHMjBeJDY-2iO2SwN5qmCn73n_p-x48q07ID4wbrO3m-2g2d6y3fVK4YQ4wVEDqNEZBKYnyca_BpYbcnt-vwe9kNlESxD/s1600/DSC_0611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBFyMmxKu2RefXf258Z-DBCBitZmIoGIvOLQAyIaX7he-5F8sHMjBeJDY-2iO2SwN5qmCn73n_p-x48q07ID4wbrO3m-2g2d6y3fVK4YQ4wVEDqNEZBKYnyca_BpYbcnt-vwe9kNlESxD/s1600/DSC_0611.JPG" width="400" /></a></div>
The farm<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIGAbUg4J2CC_2EvIXCqlxc_vKgn2G9FOkS8VwhYHXKNr-o5u1cJlScseu2OLe9ROjii3Tp9-yC79sutKJPOz9lgZTGo_GYWXas1wiFfnvCu4cW1-_MEffEejVPKByTWClDXHE2GL-5Qn/s1600/DSC_0613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIGAbUg4J2CC_2EvIXCqlxc_vKgn2G9FOkS8VwhYHXKNr-o5u1cJlScseu2OLe9ROjii3Tp9-yC79sutKJPOz9lgZTGo_GYWXas1wiFfnvCu4cW1-_MEffEejVPKByTWClDXHE2GL-5Qn/s1600/DSC_0613.JPG" width="320" /></a></div>
The apple tree in the back garden with some cabbage and celery<br />
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The apiary site where I am taking care od three Warré beehives, skillfully built by Nick Holmes, near Mount Mopanui.<br />
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The cobbles<br />
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the bath<br />
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Some local hills I have been riding around.</div>
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View from near swampy summit looking south towards Pineapple and Nichols MTB tracks</div>
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The view from Swampy Summit west (above) and east (below)</div>
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Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com2tag:blogger.com,1999:blog-4438413341480495867.post-63197315608181839742015-02-14T11:06:00.001+11:002015-06-12T08:54:41.101+10:00Curly Kale and Zucchini Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6coSsou3VGzLHnhA2UUz6shB2WEpqm8fTIyOSGAS-EklrIHXKK71q-7-RRnuNZXPAksId2OGgQDJfk2gOJgOkWUNvVa02Pc6QU-xpK0EPunFOMDkS3AjzzrMayQFtzfbncE27tIdv3g0A/s1600/DSC_0364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6coSsou3VGzLHnhA2UUz6shB2WEpqm8fTIyOSGAS-EklrIHXKK71q-7-RRnuNZXPAksId2OGgQDJfk2gOJgOkWUNvVa02Pc6QU-xpK0EPunFOMDkS3AjzzrMayQFtzfbncE27tIdv3g0A/s1600/DSC_0364.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mum and I made this gorgeous salad. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Kale is extremely good for you. High in iron, vitamins A, C an K, sulphur and fibre, anti-inflammatory and omega-3's. Apple cider vinegar is also anti-inflammatory, and contains the same important nutrients as apples - including pectin, beta-carotene and potassium - plus enzymes and amino acids formed during the fermentation process. The high potassium content encourages cell growth, and prevents that tired lethargic feeling you can get from lack of these nutrients. It also contains calcium and magnesium and enables the stomach to produce hydrochloric acid, which aids digestion. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>ingredients</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1/4 red cabbage</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 bunch of Kale</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 zucchinis</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 carrot </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">apple cider vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">baby tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a really good olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>method</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Mix equal amounts of vinegar and olive oil together for a dressing.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Finely slice the cabbage and Kale and soak in the dressing.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Peel the zucchini and carrot thinly or use a julienne noodle maker to cut long curly lengths.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cut baby tomatoes in half</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Add salt and pepper and toss</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add things like figs, avocado, chutney and ham....mmm</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com2tag:blogger.com,1999:blog-4438413341480495867.post-37716667024141800002014-11-30T10:07:00.000+11:002014-12-09T11:56:35.625+11:00Homemade Traditional Apple Pie<div class="separator" style="clear: both; text-align: center;">
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<div align="center">
<em><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">My Homemade Traditional Apple Pie</span></em></div>
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<span style="font-family: Georgia;"><strong>Ingredients</strong></span></div>
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<span style="font-family: Georgia;">1 1/4 cups plain flour</span></div>
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<span style="font-family: Georgia;">1/2 tsp salt</span></div>
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<span style="font-family: Georgia;">1 tbsp raw caster sugar</span></div>
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<span style="font-family: Georgia;">250g organic unsalted butter</span></div>
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<span style="font-family: Georgia;">1/4 cup milk</span></div>
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<span style="font-family: Georgia;">1kg apples</span></div>
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<span style="font-family: Georgia;">1/8 cup raw caster sugar</span></div>
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<span style="font-family: Georgia;">1/8 cup brown sugar</span></div>
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<span style="font-family: Georgia;">1/8 cup granulated sugar</span></div>
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<span style="font-family: Georgia;">1/4 tsp salt</span></div>
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<span style="font-family: Georgia;">1 tbsp cornflour</span></div>
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<span style="font-family: Georgia;">1 tsp cinnamon</span></div>
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<span style="font-family: Georgia;"><strong>Method</strong></span></div>
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<span style="font-family: Georgia;">First, make the pastry. Have a bowl ready.</span></div>
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<span style="font-family: Georgia;">Chop the chilled butter into cubes and place on a bench with the flour and salt.</span></div>
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<span style="font-family: Georgia;">Use a rolling pin to roll the butter with the flour.</span></div>
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<span style="font-family: Georgia;">Do this for about a minute then return to the fridge in a bowl to re-chill the butter.</span></div>
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<span style="font-family: Georgia;">This is important as we are making nice flaky pastry and the butter has to remain cold to form layers without melting and forming globs.</span></div>
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<span style="font-family: Georgia;">Roll the mixture again, folding over a few times to keep mixture together.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmKQRjJ5_GZdmr8d6ghS1wwuWJwDFsf99PN26a0zJ9E2rHkgA_Rd8WUc5McsLmWpMH7ZE89RBBuQ5JcZcj8DPk5ozEYKWuds16cAIiqCbirmWR1GWI67RXH8StpTLxBWfBb85i5gqyhk/s1600/DSCN1692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmKQRjJ5_GZdmr8d6ghS1wwuWJwDFsf99PN26a0zJ9E2rHkgA_Rd8WUc5McsLmWpMH7ZE89RBBuQ5JcZcj8DPk5ozEYKWuds16cAIiqCbirmWR1GWI67RXH8StpTLxBWfBb85i5gqyhk/s320/DSCN1692.jpg" height="320" mea="true" width="240" /></a></div>
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Return to the bowl and add the milk. Bring together with your hands.</div>
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Separate into two balls (1/3 and 2/3 of the mix)</div>
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Refridgerate both, separately covered in plastic wrap.</div>
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Meanwhile, weigh out just under a kilo of mixed apples.</div>
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Peel (a ceramic peeler was excellent here), core and slice the apples.</div>
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Add cinnamon, sugars and salt. Leave in bowl to macerate for 15 minutes. </div>
<div style="text-align: center;">
Make a tea...peruse the garden...</div>
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Then, place the apples in a sieve or colander above the bowl to allow the juices to drain out.</div>
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While waiting for the apples to drain, roll out the pastry and line to pie dish.</div>
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Place larger refridgerated pastry on a well floured benchtop.</div>
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Allow to warm up for about 5 minutes then start rolling out.</div>
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Roll to the size of the pie dish plus an extra 10cm for the edges.</div>
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Lay pastry over pie dish</div>
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<div style="text-align: center;">
Trim edges with a sharp knife</div>
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Place in the fridge covered in plastic wrap.</div>
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Back to the apples: reduce the apple juices in a saucepan by about one third so they are syrupy.</div>
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Pour back into bowl with apples and add the cornflour and mix well. </div>
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Add this to the pie and return to the fridge. </div>
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Roll out the remaining dough into strips and make a lattice over the pie. </div>
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Place in fridge covered for 30 minutes to allow the pastry to relax.</div>
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Preheat oven to 190 C, then bake for approximately 40-45 minutes. </div>
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Serve with creamy chardonnay!</div>
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Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-18236922330796555472014-10-04T09:14:00.000+10:002014-10-29T09:26:52.974+11:00Spicy chilli pork with knarly jerk hot sauce and salad<br />
<br />
<strong>Ingredients</strong> (for 2 people)<br />
<em>salad:</em><br />
200g Pork loin<br />
2 cobs of corn<br />
1 head of lettuce<br />
bunch of mint<br />
bunch of coriander<br />
baby tomatoes<br />
<br />
<em>sauce:</em><br />
6 ripe tomatoes<br />
3 bay leaves<br />
3 shallots<br />
1 knob ginger<br />
1 habanero chilli<br />
3 cloves garlic<br />
<br />
<br />
Method<br />
<br />
Preheat oven to 180 degrees C.<br />
<br />
Put all sauce ingredients in a blender and blend for 5mins.<br />
Cook in a saucepan till thick and keep stirring while simmering it.<br />
<br />
Blacken the corn on a griddle pan then place in the oven.<br />
fry the pork till medium then place in the oven for 10 minutes.Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-29670494302266564832014-10-01T13:49:00.000+10:002014-10-29T09:16:05.357+11:00Polish Pierogi<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBO343EJ0naLcxGuL_Uu_HeSGq0cCi7ElIftFUk1ApDXHr5oGU6sKmDFGqYRrlODLyuZ_-MSdh0Vl13-8AEgu9lL0Q0VwJ09F4DjIfIBUF_gcYG84M16_F2MR5P0ouTb1pvwT4vgCncZX6/s1600/20140927_212205_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBO343EJ0naLcxGuL_Uu_HeSGq0cCi7ElIftFUk1ApDXHr5oGU6sKmDFGqYRrlODLyuZ_-MSdh0Vl13-8AEgu9lL0Q0VwJ09F4DjIfIBUF_gcYG84M16_F2MR5P0ouTb1pvwT4vgCncZX6/s1600/20140927_212205_resized.jpg" height="180" width="320" /></a><br />
<br />
Last week I visited Leszek and Nicoles place and we made these delicious Polish dessert dumplings called pierogi. Before that we had such a nice soup, I really want to try and make it sometime, it was a sourdough and polish sausage and potato soup, served with edible brassica flowers :) I also got to try some amazing cinnamon-apple and grapefruit and cherry flavoured polish vodka cocktails, the honey vodka was by far my favourite with the dessert..<br />
<br />
<strong>Ingredients</strong><br />
<br />
300g plain flour<br />
2 egg yolks<br />
1 cup water (or enough)<br />
1 pinch salt<br />
blueberries<br />
butter and cream<br />
<br />
<strong>Method</strong><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiro-Yijr29JWehu2dnQYNh4HMvjpb3FbQjstFKznb0u7PBhLLXStc45CtyYR9gEuBi8kOLd0-uJSdJt8ykWuGeDCLGVKOemPMpOAtUIAyUyRdcLGvHre5d6VsiJmYi3mV8nmzZ6O2Hb9aO/s1600/20140927_203602_resized.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiro-Yijr29JWehu2dnQYNh4HMvjpb3FbQjstFKznb0u7PBhLLXStc45CtyYR9gEuBi8kOLd0-uJSdJt8ykWuGeDCLGVKOemPMpOAtUIAyUyRdcLGvHre5d6VsiJmYi3mV8nmzZ6O2Hb9aO/s1600/20140927_203602_resized.jpg" height="320" width="180" /></a>Mix using a mixer with a dough hook all the ingredients except the blueberries.<br />
<br />
Make a nice dough that is silky but doesnt stick to your hands.<br />
<br />
Roll out to approx 3mm thickness and cut rounds with a cup or glass.<br />
<br />
<br />
Add a few blueberries to the middle and crimp around the edges.<br />
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Boil in a pot of water for approximately 5 minutes. <br />
<br />
Serve buttered, with cream sweetened with sugar and Polish Vodka!Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-16361169971211030392014-10-01T13:45:00.000+10:002015-01-29T16:07:59.777+11:00Gabe's Popcorn<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
I tried to replicate an amazingly tasty popcorn variation Gabe and Shaz shared with me before we drove to Dan's place before a skiing weekend.<br />
I throw in a wide range of random spices to popcorn and most things work<br />
Chilli is good. <br />
Cocoa and brown sugar is also a goodie but I prefer savoury/lemon <br />
<br />
<b>Ingredients</b><br />
<br />
Rice Bran Oil<br />
Popcorn kernels<br />
<br />
herb and garlic seasoning<br />
lemon zest<br />
lemon juice<br />
rice wine vinegar<br />
lemon infused olive oil<br />
*optional raw caster sugar<br />
<br />
<b>Method</b><br />
<br />
Mix dressing ingredients together to get a balance of savoury flavours - salty and vinegary. Add a touch of sugar if you like it like that.<br />
<br />
Heat the RB Oil in a saucepan with a lid, enough to coat the bottom with about 2mm.<br />
Add corn and put lid on and shake sporadically while the corn pops<br />
Once most of the corn is popped, place in a big bowl and add some of the dressing, mix and add more to your taste. Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com1tag:blogger.com,1999:blog-4438413341480495867.post-39604027366925725342014-08-13T16:33:00.001+10:002014-08-13T16:33:41.140+10:00Chia Ciabatta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCAzxGl-UO2rVvOXsqYh-9KFyx9NJ6ZNhodnFgxN-ceMVrk0loQBXeU33Bs415Zyz04xou0QyoCDljMKj0K38MoL8UwdSmGGYpZRl8Ku6bfPhMLlwwiu3l-viD7LwrQ0O7qSmcxsUWYk/s1600/DSCN1687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCAzxGl-UO2rVvOXsqYh-9KFyx9NJ6ZNhodnFgxN-ceMVrk0loQBXeU33Bs415Zyz04xou0QyoCDljMKj0K38MoL8UwdSmGGYpZRl8Ku6bfPhMLlwwiu3l-viD7LwrQ0O7qSmcxsUWYk/s320/DSCN1687.jpg" height="320" mea="true" width="240" /></a></div>
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I used the River Cottage Recipe Book, and advice from The Sourdough Companion website on adding chia seeds which absorb 6 times their mass in water.</div>
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</div>
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Soak 2 tbsp of chia in 12 tbsp warm water. </div>
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Add this paste to the ciabatta dough before forming into loaves.</div>
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This keeps the bread more moist, and fresher for longer.</div>
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Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0tag:blogger.com,1999:blog-4438413341480495867.post-34176668679494444692014-08-13T16:09:00.001+10:002014-08-13T16:34:50.618+10:00Maple Toffee Bacon<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #1f497d;"><o:p><span style="font-family: Calibri;">This is amazing in caesar salad or...any salad.</span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #1f497d;"><span style="font-family: Calibri;">I do it on the stove so I can
watch it, make sure it doesn’t burn, and taste test as I go, of course.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #1f497d;"><span style="font-family: Calibri;">Some people may choose to oven bake it.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #1f497d;"><o:p><span style="font-family: Calibri;"></span></o:p></span> </div>
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<span style="color: #1f497d;"><span style="font-family: Calibri;"><em>Method</em> <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #1f497d;"><span style="font-family: Calibri;">Get whole strips of bacon, remove rind and cut it up into pieces.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #1f497d;"><span style="font-family: Calibri;">Put in frypan, cook for a short
period to render some fat, drain.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #1f497d;"><span style="font-family: Calibri;">Add back to pan with enough
maple syrup to coat bacon with a little extra to spare in the bottom of the
pan, but not so its swimming.</span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #1f497d;"><span style="font-family: Calibri;">Cook on low heat till it goes
sticky. Approx 10-15mins. Remove from heat and put in a ceramic bowl to cool.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: #1f497d;"><span style="font-family: Calibri;">Optional: add extra maple syrup (swimming) and cook until it candies then spread out on a wooden board and fracture it
into shards after its cooled. This makes harder pieces that can be added to
salads and wont go soggy.<o:p></o:p></span></span></div>
Rachelhttp://www.blogger.com/profile/02516787393865108012noreply@blogger.com0