tag:blogger.com,1999:blog-58088569708306538362024-03-28T20:29:22.943-07:00tea with hazeli love a cup of tea while i am doing my favourite things....tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-5808856970830653836.post-32948203709332754332015-02-11T15:43:00.001-08:002015-02-11T15:43:53.726-08:00a summer reverie<div dir="ltr" style="text-align: left;" trbidi="on">
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this summer has been lovely in melbourne</div>
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a few less hot northerlies..a few more mid twenties days</div>
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not quite as beastly hot as the last few summers</div>
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mulching my garden with mountains of pea straw has helped my garden cope better too</div>
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my tomatoes are the best they've been in years</div>
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the butternut pumpkin is prancing around sending its tentacles in all directions and producing lots of fruit</div>
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the pomegranate and cumquat tree's branches are in danger of snapping with the weight of all the fruit they're bearing</div>
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no beans yet..nearly ready..late because i was tardy</div>
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same with the zucchini and cucumber..although i have picked a few immature cucumbers..couldn't wait</div>
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and i'm picking a handful of alpine strawberries daily..they crop all year round..planted in the shade they crop in summer and in winter if planted in full sun..found out by accident..the good sort of accident</div>
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there's lettuce, silver beet, celery, rocket, spring onions and watercress</div>
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and the scent of a freshly picked bunch of roses</div>
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'cause the soul needs food too </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind9JtojkGsgIrP0UD3xdjeejBGUF_Ul1DUIoE4eWkxCOJltJqwdDhFf5cBbdhkM3n2cTZOGmhzGaQrrmCw4UGOI5X9xYmJQe9WzJcpPIz74uMNFUfD8pcp3Www0OMFVEB9t4c3uIkt-Q/s1600/IMG_3853.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind9JtojkGsgIrP0UD3xdjeejBGUF_Ul1DUIoE4eWkxCOJltJqwdDhFf5cBbdhkM3n2cTZOGmhzGaQrrmCw4UGOI5X9xYmJQe9WzJcpPIz74uMNFUfD8pcp3Www0OMFVEB9t4c3uIkt-Q/s1600/IMG_3853.JPG" height="612" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i planted a packet of way past its use by date digger's heirloom mixed tomato seeds this year and this is what i got..<br />six varieties..the green ones are ripe..it took me a while to realise..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLJxzBugP4i7N7_mSCPGt6fFbXa57uplnnEN8qJYNgmwJrViUxXJolWiIe9bgMK3AIGAzwVMa1Ww83K3vVz5YlUHwUYDv9iVme4GYopd7BtVeLevKzadzkqmmneu3kVKoDcBjbrxRNpk/s1600/IMG_3851.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLJxzBugP4i7N7_mSCPGt6fFbXa57uplnnEN8qJYNgmwJrViUxXJolWiIe9bgMK3AIGAzwVMa1Ww83K3vVz5YlUHwUYDv9iVme4GYopd7BtVeLevKzadzkqmmneu3kVKoDcBjbrxRNpk/s1600/IMG_3851.JPG" height="528" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">roast tomato and capsicum soup with sweet corn, chilli and cheese</td></tr>
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<b>roast tomato and capsicum soup with sweetcorn, chilli and cheese</b></div>
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tea with hazel</div>
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<i>ingredients soup base</i></div>
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2 kilos tomatoes cut large</div>
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2 large capsicum cut large</div>
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1 red onion cut into quarters</div>
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4-6 unpeeled garlic cloves</div>
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1 fresh red chilli</div>
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2 litres chicken stock (i used homemade)</div>
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1 teaspoon (tsp) sugar</div>
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salt and white pepper</div>
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olive oil</div>
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<i>ingredients to serve</i></div>
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1 sweetcorn cob per person</div>
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freshly grated parmesan</div>
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finely cut green chilli</div>
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finely cut spring onion</div>
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salt and pepper</div>
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<i>method</i><br />
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~ place the vegetables in a roasting tray, drizzle with a little olive oil and sprinkle with salt, pepper and sugar<br />
~ cover the tray with foil and bake at 180 deg c for an hour or until the vegetables are softened<br />
~ remove foil and continue to bake until the vegetables are just starting to darken on the edges<br />
~ place the ingredients in a saucepan with the stock and boil for about 10 to 15 minutes<br />
~ press the soup through a drum sieve and return the soup to the saucepan<br />
~ boil or chargrill (for a smoky flavour) the sweetcorn and then remove the kernels<br />
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<i>to serve per person</i><br />
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~ place the kernels in bowl, sprinkle with a tablespoon of parmesan, top with the hot soup and garnish with extra parmesan, spring onion, green chilli and salt and pepper<br />
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so, tell me, how's your summer been so far?</div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com7tag:blogger.com,1999:blog-5808856970830653836.post-69838150208661617132015-01-11T13:48:00.000-08:002015-01-11T14:21:04.079-08:00cypriot black lava salt<div dir="ltr" style="text-align: left;" trbidi="on">
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i was chatting about salt with my local <a href="http://www.provata.com.au/"><span class="Apple-style-span" style="color: #990000;">providore owner</span></a> a few weeks ago and during the conversation he mentioned cypriot black salt*..oh..that would be interesting i thought..should buy some..then i remembered that my son was in cyprus..oh..hang on..i'll see if he can get me some..long story long i contacted him about it..he brought me some back when he arrived home from his 6 month holiday just before christmas..apparently it was very hard to find though..luckily he had a close friend and cafe owner who helped him find it..seems to just be an export item and that the locals don't use it..he brought me a bottle of home produced cypriot olive oil too..he knows his mother well! i used the oil and salt in a greek style warm wilted greens salad the other day..eating it i was in greek heaven..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier3iNbqYGhI9Z7S9FDsA8DzPVpKcj2txdUHrvUGCz6bIpV4SgtvEmheFUuc5wGhvGd4gZARMKdOQLEW8LRYpTuKJeC4G91IIjVfzyFy46uasVu5RImZ8rlxN4KhMp0_rXLKzcEQAHNSs/s1600/IMG_3839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier3iNbqYGhI9Z7S9FDsA8DzPVpKcj2txdUHrvUGCz6bIpV4SgtvEmheFUuc5wGhvGd4gZARMKdOQLEW8LRYpTuKJeC4G91IIjVfzyFy46uasVu5RImZ8rlxN4KhMp0_rXLKzcEQAHNSs/s1600/IMG_3839.JPG" height="391" width="400" /></a></div>
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<i>note</i>:<br />
* black lava salt is sea salt that has purified volcanic charcoal added to it..apparently the charcoal aids digestion and detoxifies the body although i'm skeptical about the health benefits considering it's used as a garnish only and not meant for cooking and thus the amount of charcoal consumed tends to be very small<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqLoZ-4FQdBaQ-LcIKkvZmxMo1T75KD_MCnz_5CeiDHQgBDdvLlZdJ78SRUG2ECRB8FJb_7DRfe-NqP-4WBMn7i_aPsAIBvdAalRj9mN0KaS9Lku28g5Jv3Z0JrvilxZfpT5Te7taha8/s1600/IMG_3830.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyqLoZ-4FQdBaQ-LcIKkvZmxMo1T75KD_MCnz_5CeiDHQgBDdvLlZdJ78SRUG2ECRB8FJb_7DRfe-NqP-4WBMn7i_aPsAIBvdAalRj9mN0KaS9Lku28g5Jv3Z0JrvilxZfpT5Te7taha8/s1600/IMG_3830.JPG" height="388" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i mulched my garden heavily with pea straw this year and it's sprouted<br />
lots of pea plants that i've let grow just for the heck of it..but bonus..<br />
i'm now picking a handful of snow peas every day</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNha6z_p5C2pjZqvM8QYkk1ps64ATOqOm34tkEGTkWF8G50iyhwAa8fa8v8g3zUQE1wF9TsPHYu4S7sEuZCDP_tTmdGpFZEiBtiCKhzB7NcHiBpXx7U504LAGDhJGEIjh-BsbNfGEU1Dc/s1600/IMG_3832.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNha6z_p5C2pjZqvM8QYkk1ps64ATOqOm34tkEGTkWF8G50iyhwAa8fa8v8g3zUQE1wF9TsPHYu4S7sEuZCDP_tTmdGpFZEiBtiCKhzB7NcHiBpXx7U504LAGDhJGEIjh-BsbNfGEU1Dc/s1600/IMG_3832.JPG" height="386" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">warm wilted greens salad (horta salata) with homegrown spinach,<br />
<span class="Apple-style-span" style="color: #990000;"><a href="http://en.wikipedia.org/wiki/Portulaca_oleracea">purslane</a>,</span> snow peas and garlic and garnished with shaved pecorino,<br />
a drizzle of cypriot olive oil and a sprinkle of cypriot black lava salt</td></tr>
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have you come across any interesting ingredients recently?<br />
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com8tag:blogger.com,1999:blog-5808856970830653836.post-34410256522023693232014-12-10T18:01:00.000-08:002014-12-11T00:10:57.212-08:00violet leaf cold processed soap<div dir="ltr" style="text-align: left;" trbidi="on">
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making this soap was a test of patience that i ultimately failed..i waited about 10 days for the violet leaves to dry enough to be processed into a powder..i waited a month for the violet leaf powder to infuse with the olive oil..i decided to buy some extra emollient ingredients so i looked up the shop's address, wrote it down and poodled off to get them but i couldn't find the shop..came home..checked the address..i had the right numbers but in the wrong order..i waited 'til i had time to go back to the shop..i waited until i had several hours free to make the soap..i made it without any mishaps but i didn't wait long enough for it to firm up properly and so it crumbled a bit when i cut it into usable pieces..but it's still a lovely soap.. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Vt_rxDXcBWjVwcKGn02Adc28Yhm-Hz0SeUaRYxa-sO4CRx1ndHkh_KkRub_MCQpM0Mmf-v-WzsR4LSCKgtv4Y3zqA3swhVbsRPPjcGmsprTj1h7j4ienQJeBgW-Rls599xkC08ZaVPs/s1600/IMG_3760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Vt_rxDXcBWjVwcKGn02Adc28Yhm-Hz0SeUaRYxa-sO4CRx1ndHkh_KkRub_MCQpM0Mmf-v-WzsR4LSCKgtv4Y3zqA3swhVbsRPPjcGmsprTj1h7j4ienQJeBgW-Rls599xkC08ZaVPs/s1600/IMG_3760.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopyUHg4ny2WaO4nFdCOrvImsDGC1-kNQxXZyRHFMN-1b3ggoXzH9B2IQh2_9gUeW6fWqH0xq3LtUmtVlriYhknhw0IxkfbhLnNro-xLrrOb1HVJm_HBoqdEx1GEszhsgsk6QV4DSIO9A/s1600/IMG_3813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopyUHg4ny2WaO4nFdCOrvImsDGC1-kNQxXZyRHFMN-1b3ggoXzH9B2IQh2_9gUeW6fWqH0xq3LtUmtVlriYhknhw0IxkfbhLnNro-xLrrOb1HVJm_HBoqdEx1GEszhsgsk6QV4DSIO9A/s1600/IMG_3813.JPG" height="387" width="400" /></a></div>
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<b>violet leaf cold processed soap</b></div>
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tea with hazel</div>
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<i>ingredients</i></div>
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750 gms olive oil</div>
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500 gms copha</div>
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150 gms shea butter</div>
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100 gms almond oil</div>
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20 gms beeswax</div>
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12-14 cups violet leaves</div>
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400 mls filtered water</div>
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210 gms sodium hydroxide</div>
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<i>method</i></div>
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~ dry half of the leaves, crush to a fine powder, place in ceramic bowl and add 250 gms olive oil, leave for a month (or more) to infuse, then strain through several layers of muslin and then add the violet leaf oil to the remaining 500 gms of olive oil to make up the 750 gms of olive oil required<br />
~ place the remaining violet leaves in a large bowl, add enough filtered boiling water to cover the leaves, leave to infuse until cold and then strain<br />
~ measure the tea and add extra filtered water to make 400 mls or discard any excess (i drank the excess <a href="http://herbalacademyofne.com/2014/04/health-benefits-of-violets/"><span class="Apple-style-span" style="color: #990000;">violet tea</span></a> i had and it tasted lovely) and set the violet leaf tea aside</div>
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~ follow the instructions<span class="Apple-style-span" style="color: #990000;"> <a href="http://teawithhazel.blogspot.com.au/2013/03/alchemy.html"><span class="Apple-style-span" style="color: #990000;">here</span></a></span> for making the soap but use violet leaf tea instead of water</div>
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<i>comments</i></div>
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~ when i added the sodium hydroxide to the violet tea it turned orange but when i added the orange lye to the oils/butter/beeswax the combined mixture turned a lovely pale green that was retained through the saponification process and insulation phase<br />
~ according to <a href="http://en.wikipedia.org/wiki/Nicholas_Culpeper"><span class="Apple-style-span" style="color: #990000;">culpepper</span></a> violet leaf infused oil is antiseptic and helps to soothe dry and itchy skin<br />
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next i want to make blue cornflower (they come in pink, purple and white too) soap..that's another test of patience..so far i've grown the cornflowers, collected the flowers, dried them and removed the petals..the blue of dried cornflowers doesn't fade so it should look really pretty in soap</div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com3tag:blogger.com,1999:blog-5808856970830653836.post-56158985247447065582014-12-07T14:44:00.000-08:002014-12-08T21:09:25.662-08:00making do<div dir="ltr" style="text-align: left;" trbidi="on">
i love the alchemic way in which a few random ingredients can be made into something nutritious and delicious..for instance i don't have a plethora of spinach for making spanakopita at the moment but after a little bit of foraging on the home front yesterday i found enough greens to make a hortopita or wild greens pie..i gathered rocket (i have a lot of the smaller leaved variety that self seeds everywhere), dandelion leaves, violet leaves..<a href="http://www.ediblewildfood.com/wild-violet.aspx"><span class="Apple-style-span" style="color: #990000;">yes they are edible</span></a>, purslane, spinach, watercress, mint and wild fennel (i collected the seeds last year from <a href="http://en.wikipedia.org/wiki/Dandenong_Ranges"><span class="Apple-style-span" style="color: #990000;">the dandenongs</span></a>, where it grows wild, while on a blackberrying expedition)..and i did a bit of tweaking with my phyllo recipe..<br />
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<b>strifti hortopita (spiral wild greens pie)</b></div>
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tea with hazel</div>
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<i>ingredients pie filling (these ingredients can be adjusted to suit individual taste and the ingredients to hand)</i></div>
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about 5-6 cups of mixed greens (i used rocket, purslane, violet leaves, watercress, spinach and dandelion)</div>
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1/4 cup of mint cut medium</div>
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1/2 cup of fennel fronds</div>
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1 egg beaten (1 tablespoon (tbs) reserved)</div>
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150 gms feta crumbled</div>
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150 gms ricotta</div>
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1 teaspoon (tsp) salt (murray river salt)</div>
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1 teaspoon pepper</div>
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<i>method pie filling</i></div>
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~ cook the dandelion leaves first in a centimetre of boiling water for 5 to 10 minutes, then add the violet and rocket leaves and cook for a further 5 minutes..lastly add the purslane and spinach and cook until all of the leaves are well wilted</div>
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~ drain the leaves in a colander, cut up with scissors while still in the colander, and then press the leaves to extract excess water (the water is like a health tonic so i drink it)</div>
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~ mix the greens with the herbs, cheeses, salt, pepper and egg and set aside</div>
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<i>extra ingredients</i></div>
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sesame seeds</div>
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melted butter</div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i>ingredients pastry</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
200 gms typo 00 flour</div>
<div style="text-align: left;">
50 gms rimacinato flour</div>
<div style="text-align: left;">
35 mls olive oil</div>
<div style="text-align: left;">
1 tbs cider vinegar</div>
<div style="text-align: left;">
1 tsp salt (murray river)</div>
<div style="text-align: left;">
warm water</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>method pastry</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i>~ </i>place flours, salt, vinegar and olive oil in the bowl of a stand mixer and, with the motor running add enough water to make a soft dough</div>
<div style="text-align: left;">
~ knead for 5 minutes </div>
<div style="text-align: left;">
~ remove the bowl from the mixer, cover with a damp tea towel, and rest for 1 hour</div>
<div style="text-align: left;">
~ divide the dough equally into 5 balls, roll each one into saucer shaped discs, and rest covered for 30 minutes</div>
<div style="text-align: left;">
~ roll each disc to a rectangle about the size of a large dinner plate size and until it's semi transparent</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>method assembly</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
~ butter each sheet of phyllo, place a fifth of the mixture along the long bottom end of the pastry, and then roll up into a sausage</div>
<div style="text-align: left;">
~ coil the sausage in the middle of a lined circular tin</div>
<div style="text-align: left;">
~ continue in the same manner buttering the ends so they adhere to the last piece<br />
~ brush the top with reserved egg and sprinkle generously with sesame seeds<br />
~ bake at 220 deg c for 10-15 minutes and then at 180 deg c for a further 40 minutes or until well browned<br />
</div>
<div style="text-align: left;">
<i> comments</i><br />
<i><br /></i>
~ i think the pastry made with the typo 00 and rimacinata flours was better than <a href="http://teawithhazel.blogspot.com.au/2014/08/spiral-cheese-pie-with-home-made-phyllo.html"><span class="Apple-style-span" style="color: #990000;">my former phyllo</span></a> for a savoury pie..it was certainly harder to roll out but its more robust and coarse crunch suited the savoury filling<br />
~ i thought the flavours of the leaves and herbs worked well and none overpowered the others..i hadn't eaten violet leaves before (apart from chewing on a raw one recently when i discovered they were edible) so i wasn't sure how they would go but there was no stringy chewiness or weird flavour and if i hadn't put them in myself i wouldn't have known they were there..<br />
<br />
<br />
<div style="text-align: center;">
i'm grateful<br />
that i'm eating weeds because i want to<br />
not because i have to..</div>
<div style="text-align: center;">
<br /></div>
<br /></div>
</div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com5tag:blogger.com,1999:blog-5808856970830653836.post-39168725285670754772014-11-02T19:35:00.000-08:002014-11-03T19:24:49.913-08:00rhubarb, strawberry and rose water crumble with rich egg custard<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
there's so much to pick from my garden at the moment</div>
<div style="text-align: center;">
cabbages</div>
<div style="text-align: center;">
carrots</div>
<div style="text-align: center;">
celery</div>
<div style="text-align: center;">
cumquats</div>
<div style="text-align: center;">
broad beans</div>
<div style="text-align: center;">
garlic<br />
lettuce</div>
<div style="text-align: center;">
parsley<br />
rainbow chard<br />
rocket</div>
<div style="text-align: center;">
spinach</div>
<div style="text-align: center;">
strawberries</div>
<div style="text-align: center;">
turnips</div>
<div style="text-align: center;">
watercress</div>
<div style="text-align: center;">
lots of herbs and edible flowers</div>
<div style="text-align: center;">
and </div>
<div style="text-align: center;">
<span class="Apple-style-span" style="background-color: white;">red red rhubarb..at last..</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5aQnE4DFQNIMspM0ceH3o154-yl9aKuj0e79ipsV8zznKqnTub3M0ADLFa-eZtOPwgGTM1qZbK8zOeYlAreiPXiA3kaDwVzsjDZ8DNtPSFyn2DJly_xOD4V6ut7-VB9EPzy6Bdo37h0/s1600/IMG_3723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5aQnE4DFQNIMspM0ceH3o154-yl9aKuj0e79ipsV8zznKqnTub3M0ADLFa-eZtOPwgGTM1qZbK8zOeYlAreiPXiA3kaDwVzsjDZ8DNtPSFyn2DJly_xOD4V6ut7-VB9EPzy6Bdo37h0/s1600/IMG_3723.JPG" height="353" width="400" /></a></div>
<br />
<br />
<div style="text-align: center;">
<b>rhubarb, strawberry and rose water crumble with rich egg custard</b></div>
<div style="text-align: center;">
tea with hazel</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i>ingredients crumble</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
250 gms strawberries hulled</div>
<div style="text-align: left;">
6-8 rhubarb stalks cut into 3 cm batons</div>
<div style="text-align: left;">
1 tablespoon (tbs) sugar</div>
<div style="text-align: left;">
1/2 to 1 teaspoon (tsp) rose water concentrate</div>
<div style="text-align: left;">
seeds scraped from 1 vanilla pod</div>
<div style="text-align: left;">
1/2 tbs corn flour</div>
<div style="text-align: left;">
70 gms butter cut into dice</div>
<div style="text-align: left;">
70 gms castor sugar</div>
<div style="text-align: left;">
70 gms light moscovado sugar</div>
<div style="text-align: left;">
70 gms plain flour </div>
<div style="text-align: left;">
2 tbs oats</div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i>method crumble</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
~ place rhubarb, strawberries, sugar, vanilla seeds, rose water and corn flour in a baking dish and mix gently</div>
<div style="text-align: left;">
~ mix castor sugar, moscovado sugar, flour and oats and rub in butter</div>
<div style="text-align: left;">
~ strew fruit with the crumble</div>
<div style="text-align: left;">
~ bake at 180 deg for about 30 minutes or until the fruit is bubbling and the top is browned and crisp</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>ingredients custard</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3/4 cup of full cream milk (i use organic unhomogenised)</div>
<div style="text-align: left;">
1/4 cup pure cream</div>
<div style="text-align: left;">
2-3 tbs extra milk</div>
<div style="text-align: left;">
1 egg yolk</div>
<div style="text-align: left;">
1 tbs sugar</div>
<div style="text-align: left;">
1 1/2 tbs corn flour</div>
<div style="text-align: left;">
1 tsp vanilla (i used home made)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>method custard</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
~ put milk, cream and sugar onto heat</div>
<div style="text-align: left;">
~ mix corn flour, egg yolk and extra milk to form a thin paste</div>
<div style="text-align: left;">
~ add a few tablespoons of hot milk to the egg mix (to prevent curdling) and stir well</div>
<div style="text-align: left;">
~ take the saucepan off the heat and add the strained egg mix</div>
<div style="text-align: left;">
~ put the saucepan back on the heat and cook stirring until the custard just comes to the boil</div>
<div style="text-align: left;">
~ take off the heat and add vanilla</div>
<div style="text-align: left;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphs0pxDpt36klv-MW89Q7pq69RyyIj0Yix33vMv1acRZq31GdWioFg5jDcJ1EBl9NHctea0wcj4ZzYnn2Yp8hkUxHPrdg-JctWa556TRBVEPl3tNGWnSi0hAw4t3N7k-s2h80mwNVePc/s1600/IMG_3724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphs0pxDpt36klv-MW89Q7pq69RyyIj0Yix33vMv1acRZq31GdWioFg5jDcJ1EBl9NHctea0wcj4ZzYnn2Yp8hkUxHPrdg-JctWa556TRBVEPl3tNGWnSi0hAw4t3N7k-s2h80mwNVePc/s1600/IMG_3724.JPG" height="358" width="400" /></a></div>
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<br />
<div style="text-align: center;">
tastes even better eaten while sitting outside in the sunshine</div>
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<br /></div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com8tag:blogger.com,1999:blog-5808856970830653836.post-59208042670129812742014-10-17T17:04:00.001-07:002014-10-18T14:37:31.256-07:00very grateful<div dir="ltr" style="text-align: left;" trbidi="on">
minestrone was a favourite when i was doing my nursing training at the <a href="http://en.wikipedia.org/wiki/Royal_Melbourne_Hospital"><span class="Apple-style-span" style="color: #b45f06;">royal melbourne hospital</span></a> in the late 60's and early 70's...exhausted and hungry after gruelling shift work my friends and i'd often walk to <a href="http://en.wikipedia.org/wiki/Carlton,_Victoria"><span class="Apple-style-span" style="color: #b45f06;">carlton</span></a> for a bowl of minestrone (or bolognaise)..it was always served with plenty of crusty bread and butter..i started making it myself when i was living in the north of greece..it was a wonderful all in one nutritious, cheap, warming and hearty meal for me and my soldier husband..the recipe i used then was from <a href="http://en.wikipedia.org/wiki/Elizabeth_David"><span class="Apple-style-span" style="color: #b45f06;">elizabeth david</span></a>'s italian food..it was one of four books i had at the time..the others were elizabeth david's french country cooking, <a href="http://cook-books.com.au/ccp0-prodshow/green-gold-cookery-book-new-softcover-recipe-cookbook.html">t<span class="Apple-style-span" style="color: #b45f06;">he green and gold</span></a> and a book on greek cooking<br />
<br />
i'd forgotten about minestrone soup until this morning when i was thinking about how i'd use some stock i'd made earlier in the week..lots of options whirled through my head but when i thought about some of the other ingredients i had minestrone suddenly just popped into my head..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFqtNUi2KjvHU0cuhfEOLJZbNHQ1SsxckvHtE771GQ7zBN-rff8MivU4YoMZAfzctZYivsLvt4Rt1Pem_1HzgQj5A1Ypoh3rRCpRAaC85PDk_GhyaxUEcwqCjdKsnaoWiRopqvixHV8w/s1600/IMG_3711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFqtNUi2KjvHU0cuhfEOLJZbNHQ1SsxckvHtE771GQ7zBN-rff8MivU4YoMZAfzctZYivsLvt4Rt1Pem_1HzgQj5A1Ypoh3rRCpRAaC85PDk_GhyaxUEcwqCjdKsnaoWiRopqvixHV8w/s1600/IMG_3711.JPG" height="276" width="400" /></a></div>
<br />
<br />
<div style="text-align: center;">
<b>versatile minestrone</b></div>
<div style="text-align: center;">
tea with hazel</div>
<div style="text-align: center;">
serves about 6 people</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i>ingredients</i></div>
<br />
2 litres stock (i used homemade)*<br />
100 mls red wine<br />
3 medium onions cut into medium dice<br />
2 fresh garlic heads cut into quarters*<br />
1/4 cabbage cut into large chunks<br />
6 celery stalks cut medium (i used homegrown which have smaller stalks than most commercial celery)*<br />
1 large carrot cut into medium dice<br />
2 medium potatoes cut into medium dice<br />
1/2 cup arborio rice<br />
3-4 thin slices of double smoked bacon cut large (i used<span class="Apple-style-span" style="color: #b45f06;"> <a href="http://skarasmallgoods.com.au/"><span class="Apple-style-span" style="color: #b45f06;">skara</span></a></span>)<br />
1 teaspoon (tsp) chilli*<br />
2-3 tablespoons (tbs) organic tomato paste<br />
8-10 dried tomatoes cut into medium pieces<br />
parmesan rind cut into chunks<br />
6 ruby chard leaves and stalks with stalks cut into medium pieces and leaves cut large*<br />
large handful of rocket leaves*<br />
1 cup fresh broad beans*<br />
1-2 bay leaves<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
olive oil</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
salt and pepper</div>
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<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>to serve</i><br />
<i><br /></i></div>
chopped parsley (i add it as a garnish because i find parsley goes an unpleasant dull colour when cooked) *<br />
freshly grated parmesan<br />
extra olive oil<br />
<i><br /></i>
<i>method</i><br />
<br />
~ saute bacon, onion, garlic, carrot, celery, cabbage, potato, chilli and bay leaves in olive oil until the onions are translucent<br />
~ increase heat, add wine, and cook for a minute or so to burn off the alcohol<br />
~ add stock, tomatoes, tomato paste, parmesan rind and rice and simmer for 20-25 minutes<br />
~ just before serving add chard stalks and leaves, rocket and broad beans and cook until just tender<br />
~ adjust seasoning<br />
<br />
<i>to serve</i><br />
<i><br /></i>
~ garnish with plenty of parsley, some parmesan and a drizzle of olive oil<br />
<i><br /></i>
<i>notes</i><br />
<i><br /></i>
* home grown or home produced ingredients<br />
<i><br /></i>
<i>suggested alternative ingredients</i><br />
<i><br /></i>
~ replace the stock with water<br />
~ use other leafy greens such as spinach, kale, mustard greens, nettles and dandelion<br />
~ replace the tomato paste and dried tomatoes with passata or fresh tomatoes<br />
~ replace the fresh broad beans with cooked dried beans such as haricot, lima or kidney beans<br />
~ replace the rice with pasta or use both<br />
~ omit the bacon<br />
~ saute the vegetables in good quality bacon or pork fat<br />
<i><br /></i>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPS1PPwj4GAB5vtWqNdM9MhLGt5f0hL-yIathS93FbNmZy6TKk81nMCGAFOMVQ88i9Ua5UpJbzdUhniX1SgghOfc5N9TQyOrNcLKNutswHrOcryx5VHHD4iIc1OUIlIoEGAFgPDZkmp-A/s1600/IMG_3709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPS1PPwj4GAB5vtWqNdM9MhLGt5f0hL-yIathS93FbNmZy6TKk81nMCGAFOMVQ88i9Ua5UpJbzdUhniX1SgghOfc5N9TQyOrNcLKNutswHrOcryx5VHHD4iIc1OUIlIoEGAFgPDZkmp-A/s1600/IMG_3709.JPG" height="351" width="400" /></a></div>
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
one of life's pleasures for me is turning my home grown produce into a wholesome meal..it's not about money per se..sure this soup cost very little..for me it's more about being in touch with the ebb and flow of seasonal produce..and growing my own keeps me firmly in touch with the hard graft of those 'on the land' who provide us with sustenance..i'm grateful..yeah that's it..very grateful.. </div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com9tag:blogger.com,1999:blog-5808856970830653836.post-50403310332499031582014-09-23T01:30:00.001-07:002014-09-23T01:44:16.117-07:00chair love<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
loved</div>
<div style="text-align: center;">
abandoned</div>
<div style="text-align: center;">
loved</div>
<div style="text-align: center;">
discarded</div>
<div style="text-align: center;">
loved </div>
<div style="text-align: center;">
dumped</div>
<div style="text-align: center;">
loved</div>
<div style="text-align: center;">
neglected</div>
<div style="text-align: center;">
loved</div>
<div style="text-align: center;">
battered</div>
<div style="text-align: center;">
loved</div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JktJMVhHl1_xArhJhpDRsjUFNYGHx1g4wETtt_vlTKj2Ht7Ot9f9xMPjVjD9UYrGXW8Kh35cFxqHM4MV-N8ha3QNEHk6nWYcWYSoBRD391-Qw-0VByliVir3B5NJ3r5ZpeZG7hlDtP0/s1600/IMG_3701.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JktJMVhHl1_xArhJhpDRsjUFNYGHx1g4wETtt_vlTKj2Ht7Ot9f9xMPjVjD9UYrGXW8Kh35cFxqHM4MV-N8ha3QNEHk6nWYcWYSoBRD391-Qw-0VByliVir3B5NJ3r5ZpeZG7hlDtP0/s1600/IMG_3701.JPG" height="320" width="206" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kitchen stool<br />
retro/vintage shop purchase<br />
rubber feet stoppers replaced</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaGwiahkqhT5D7r4wi9vPQfIV3w27QnCR3pVC-_U2hqiXbRKPSUEglO8x7o3rH83pUxQaNSgXp4c__9bPQV1kl-_HfKZhwRbXLD-WWd_mE2qxd8YhKIzCw4prB7bHOzGa1xPiAKQjmRU/s1600/IMG_3699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaGwiahkqhT5D7r4wi9vPQfIV3w27QnCR3pVC-_U2hqiXbRKPSUEglO8x7o3rH83pUxQaNSgXp4c__9bPQV1kl-_HfKZhwRbXLD-WWd_mE2qxd8YhKIzCw4prB7bHOzGa1xPiAKQjmRU/s1600/IMG_3699.JPG" height="320" width="273" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">small stool <br />
op shop purchase for $2</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBe5QvjEHb3WTBet1mbzelXY-MAVKL6BG1naqWi4IQ5Iu2M1GMU5_XSNvK3J69UjIR0-ZawvByd8Bdu_Pqa7x1bRuirIidXJrq3CUbbIusgC3tDQNQ2ZOCu8mkNkCcMZ6Meej1s-3v0k/s1600/IMG_3692.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBe5QvjEHb3WTBet1mbzelXY-MAVKL6BG1naqWi4IQ5Iu2M1GMU5_XSNvK3J69UjIR0-ZawvByd8Bdu_Pqa7x1bRuirIidXJrq3CUbbIusgC3tDQNQ2ZOCu8mkNkCcMZ6Meej1s-3v0k/s1600/IMG_3692.JPG" height="320" width="224" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">child's metal + vinyl chair <br />
op shop purchase for $5</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-NL2mHQuJYR1Ujdiqxc4igjRjQPh9a0ha5cXrYH_g2IR649sGRLuuSYKFsie_N5hCc3__t_msSMfp2QCy_3l1SIOohAUKMLGELQPLSPf7KGla305Vwzf-QT3P206EGZW1v_8b0CzN1s/s1600/IMG_3704.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-NL2mHQuJYR1Ujdiqxc4igjRjQPh9a0ha5cXrYH_g2IR649sGRLuuSYKFsie_N5hCc3__t_msSMfp2QCy_3l1SIOohAUKMLGELQPLSPf7KGla305Vwzf-QT3P206EGZW1v_8b0CzN1s/s1600/IMG_3704.JPG" height="320" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">found abandoned on a footpath<br />
stained and painted </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSeeqian9_HiZ64xaP4h5kOn8mKzjekalDEHpGDgtDsPavnp-nHOeuRqEsZJsp_-oPVzcKxSceU97X50Ms72YhP9aX35XSnwFCuS6tKCsBBrWvG8UPF4YSxGuYX78KNBX4817NQPcBhc/s1600/IMG_3694.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSeeqian9_HiZ64xaP4h5kOn8mKzjekalDEHpGDgtDsPavnp-nHOeuRqEsZJsp_-oPVzcKxSceU97X50Ms72YhP9aX35XSnwFCuS6tKCsBBrWvG8UPF4YSxGuYX78KNBX4817NQPcBhc/s1600/IMG_3694.JPG" height="320" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">child's chair<br />
op shop purchase for $5</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlCC77i6e1sw9ZyOjDsRdQLhVecnRChOWO5QYkhLvq2N4k4dwwbF6FprssP-HGbGwwSk-B1hBpXHhUH7PqYyV_AHn_ie2Tn_8rg4RQIHIR3XhdmYHMObZO8V23Ptqs8REbQLK2zqZsy8/s1600/IMG_3705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlCC77i6e1sw9ZyOjDsRdQLhVecnRChOWO5QYkhLvq2N4k4dwwbF6FprssP-HGbGwwSk-B1hBpXHhUH7PqYyV_AHn_ie2Tn_8rg4RQIHIR3XhdmYHMObZO8V23Ptqs8REbQLK2zqZsy8/s1600/IMG_3705.JPG" height="320" width="187" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">op shop purchase for $2<br />
painted</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mmkuJvFC_uzArhh3xy6X8oJbMEWm9G0FQ30-4Ev3z_E0HXaDYSpLbgFQhP1fI8Z2RseIvS_QmTy6ALRAHGsj2AOE1YDcQ8JgiLOfpys20HL1VFtY4hm57RcMtszwQ-YUe4Mgf49oFsw/s1600/IMG_3700.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mmkuJvFC_uzArhh3xy6X8oJbMEWm9G0FQ30-4Ev3z_E0HXaDYSpLbgFQhP1fI8Z2RseIvS_QmTy6ALRAHGsj2AOE1YDcQ8JgiLOfpys20HL1VFtY4hm57RcMtszwQ-YUe4Mgf49oFsw/s1600/IMG_3700.JPG" height="320" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">op shop purchase for $2</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NQP_q20XLD-paQ2pCuVrCG_c3oLUQdx6zXM5UsVcLBZyyb3-KWb-jnCeHzqFgP1600WrpFe1aQ9uQ-vFk9v6c7Y7RPuoBWyGSDzeLgJMtp0HBKKU8F3lDUHJJTkMZ55_59A8KJMMUwg/s1600/IMG_3702.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NQP_q20XLD-paQ2pCuVrCG_c3oLUQdx6zXM5UsVcLBZyyb3-KWb-jnCeHzqFgP1600WrpFe1aQ9uQ-vFk9v6c7Y7RPuoBWyGSDzeLgJMtp0HBKKU8F3lDUHJJTkMZ55_59A8KJMMUwg/s1600/IMG_3702.JPG" height="320" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kitchen stool<br />
vintage/retro shop purchase<br />
rubber feet stoppers replaced</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO54RrEL8vRXh-e29d6QkfdwNgIvb5Htg-Y3zt_sFF_3aFoVNQBYvPdL6Cv2KlYgTUp_ufpu-IXXH16WCJQEfT4HSY1uKn0p5d7L5-zZ3TR4Kv5_2FnEDgSX83OmkUvIt-XgK4vxC0k4s/s1600/IMG_3706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO54RrEL8vRXh-e29d6QkfdwNgIvb5Htg-Y3zt_sFF_3aFoVNQBYvPdL6Cv2KlYgTUp_ufpu-IXXH16WCJQEfT4HSY1uKn0p5d7L5-zZ3TR4Kv5_2FnEDgSX83OmkUvIt-XgK4vxC0k4s/s1600/IMG_3706.JPG" height="320" width="208" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gifted by a neighbour<br />
stripped to reveal previously <br />
hidden embossed australiana<br />
sanded + painted</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dWwVkpt_snWDU_UJRGJkYpVVwBwsRHeJhwz_qf-CdqvKAguhS3Iw8Ac30TU_GHknrbsuWl9yyzFY2O-vro0IP9ooJ93SogkRzw_v2pUk6Ly0FWPIfBj5EDhVvJ6C64xYP4NyQ_4rOEE/s1600/IMG_3695.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dWwVkpt_snWDU_UJRGJkYpVVwBwsRHeJhwz_qf-CdqvKAguhS3Iw8Ac30TU_GHknrbsuWl9yyzFY2O-vro0IP9ooJ93SogkRzw_v2pUk6Ly0FWPIfBj5EDhVvJ6C64xYP4NyQ_4rOEE/s1600/IMG_3695.JPG" height="320" width="203" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">child's chair<br />
made in melbourne by<br />
a j parker + co<br />
op shop purchase for $10</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQfT0TsESrFuKyi-rfGZnE9DSlVHYQ15UNKqhCWG1p_DRJCIeHrJxgDnWphrEwGH6rBzfBZZ1Wvip5F1lKqIFz6Zs76dTkY5WjINfGFjiajuNkQSYSuLsxClJxj_uKrrRcWRSvWgxPKI/s1600/IMG_3697.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQfT0TsESrFuKyi-rfGZnE9DSlVHYQ15UNKqhCWG1p_DRJCIeHrJxgDnWphrEwGH6rBzfBZZ1Wvip5F1lKqIFz6Zs76dTkY5WjINfGFjiajuNkQSYSuLsxClJxj_uKrrRcWRSvWgxPKI/s1600/IMG_3697.JPG" height="320" width="169" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">metal chair<br />
found in a hard rubbish collection<br />
stripped, rust protection given +<br />
the seat painted</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdXWyYLmmPb-G4O7A6WEViHP00DUYgRBGhqEU9T0JOUIVrNNhnMQ0y_SoGhyphenhyphen4Jd3_5RBjiD6WKfk3j45fAtuWBEN-zVH-4aTSxXqc4NBqbLLSURG7IpwGG-z9aEShpAgUx4QgSVM1JjE/s1600/IMG_3703.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdXWyYLmmPb-G4O7A6WEViHP00DUYgRBGhqEU9T0JOUIVrNNhnMQ0y_SoGhyphenhyphen4Jd3_5RBjiD6WKfk3j45fAtuWBEN-zVH-4aTSxXqc4NBqbLLSURG7IpwGG-z9aEShpAgUx4QgSVM1JjE/s1600/IMG_3703.JPG" height="320" width="201" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kitchen stool<br />
vintage/retro shop purchase<br />
rubber feet stoppers replaced<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
</tbody></table>
<div style="text-align: center;">
four more </div>
<div style="text-align: center;">
painted </div>
<div style="text-align: center;">
new seating needed</div>
<div style="text-align: center;">
loved<br />
<br />
<br />
happy spring equinox<br />
<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com6tag:blogger.com,1999:blog-5808856970830653836.post-41125677232293248932014-09-18T17:04:00.001-07:002014-09-18T17:56:08.067-07:00the benefit of hindsight<div dir="ltr" style="text-align: left;" trbidi="on">
persistence can be a good thing..but it can also be counter productive..sometimes you don't know if you should persist with something or not..if the thing you're persisting with has a positive outcome you think your persistence was a good thing and you might give yourself a little pat on the back for not being one to give up easily..on the other hand you might persist and persist and then realise that you've just wasted a lot of resources (like time, money, emotional energy) on something that didn't work and you then might blame yourself for not realising earlier that it would have been better to ditch the whole thing in the first place..<br />
<br />
my thinking here is all about my sourdough starter which developed a case of black mould while i was overseas in may this year for two weeks..at the time i wondered if i should throw it away but i removed the mould, fed the starter, and it sprang back to life..great..life moved on..loaves were baked and i forgot about the mould..but one day i made my usual baguettes and they were dense..tried again a few days later..same thing..and once more..same..i thought i'd lost my mojo..a while later i thought my starter might be the problem so razzed up the feeding and gave it some intensive care..<br />
<br />
i tried every regime possible..all rye..some white and some rye..filtered water..boiled, cooled filtered water..tepid filtered water..warmer environment..cooler environment..but all rye flour is all it likes..even introducing tiny increments of white flour sends it into a funk..i can't tell you how much discarded starter i've had to deal with in the process..couldn't waste it..some of you know what i'm like about waste..i've chucked it in yeasted bread..made too many pancakes for one person..but after all the persistence it's time to take it off life support and arrange the funeral..i now realise that it was on its way out all those months ago..hindsight's funny like that!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5PH67q0RERLfq6sBp4S7Ztl9FXvCWQ5T3DJkoDjED8C0mk-CfYNTMNMULZ6obTTk1mwTFPKDpM1NYm0yhB1j81r6GK9r4LiYsriNlaQ73X1NI3H9NRw2biGVPM-PZq9-FCRq0OIg4Os/s1600/IMG_3671.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5PH67q0RERLfq6sBp4S7Ztl9FXvCWQ5T3DJkoDjED8C0mk-CfYNTMNMULZ6obTTk1mwTFPKDpM1NYm0yhB1j81r6GK9r4LiYsriNlaQ73X1NI3H9NRw2biGVPM-PZq9-FCRq0OIg4Os/s1600/IMG_3671.JPG" height="350" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">although i've started another starter it will be a while before i can bake<br />
sourdough again..so it's yeasted bread in the meantime </td></tr>
</tbody></table>
<br />
see you..it's time for me to desist..x<br />
<br /></div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com6tag:blogger.com,1999:blog-5808856970830653836.post-85363806937209142232014-09-04T17:42:00.003-07:002014-09-05T19:08:34.227-07:00spelt and oat digestives<div dir="ltr" style="text-align: left;" trbidi="on">
i haven't bought a dried biscuit in years..they're so many reasons why..food miles, excess packaging, trans fats, high salt content, unsustainable oil (palm oil) and ingredients that require mata hari code breaking skills for recognition purposes..and they're relatively expensive..see i've been known to gobble up a packet of vita wheats generously adorned with butter and vegemite in no time..when i'm peckish one or two little crackers just don't cut the mustard..it's a slice of home made and whole meal bread that does the trick for me..but..there are the occasional moments when a savoury biscuit is just the thing..for instance before a meal with some really good cheese and a little glass of red wine..nothing finer in my mind..<br />
<br />
i came across this recipe yesterday and i made it pronto..it came <a href="http://www.davidlebovitz.com/"><span class="Apple-style-span" style="color: #bf9000;">well recommended</span></a> so i had great faith in it..i think it's just about perfect for what i want and i can't tell you how pleased i am to now have a go to recipe for life's biscuits and cheese moments..<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv12k-VdWpf5oYbTUpQWEVq8nZtfAHXxZv8_vJxQe5noRFG1tucqQ_mV0nHeu6u6XM7oCfYLxxYxpBKY8K2XTJUCds8CP9DVs-bvd7guaPbPXtiA9V5k_vPedtw_7txb5wPF_AhvCl6I/s1600/IMG_3665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv12k-VdWpf5oYbTUpQWEVq8nZtfAHXxZv8_vJxQe5noRFG1tucqQ_mV0nHeu6u6XM7oCfYLxxYxpBKY8K2XTJUCds8CP9DVs-bvd7guaPbPXtiA9V5k_vPedtw_7txb5wPF_AhvCl6I/s1600/IMG_3665.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div style="text-align: center;">
<b>spelt and oat digestives</b></div>
<div style="text-align: center;">
recipe from <a href="http://www.seriouseats.com/recipes/2014/09/spelt-oat-digestive-biscuits-cookie-recipe.html"><span class="Apple-style-span" style="color: #bf9000;">here</span></a></div>
<div style="text-align: center;">
makes 7 dozen thin digestives</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i>ingredients</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1 3/4 cup oats</div>
<div style="text-align: left;">
1 3/4 cups whole meal spelt flour</div>
<div style="text-align: left;">
1/3 cup muscovardo sugar well pressed down</div>
<div style="text-align: left;">
155 gms butter cut into small cubes</div>
<div style="text-align: left;">
1/2 teaspoon (tsp) baking soda </div>
<div style="text-align: left;">
2 tsp salt (i used murray river salt)</div>
<div style="text-align: left;">
milk</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>method</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
~ place the oats and flour in the bowl of a food processor and process until the oats are fine</div>
<div style="text-align: left;">
~ add sugar, soda and salt and process until the sugar is well distributed</div>
<div style="text-align: left;">
~ add butter and process until the mixture looks like bread crumbs</div>
<div style="text-align: left;">
~ add a few tablespoons of milk at a time while pulsing the mixture and until it forms a ball</div>
<div style="text-align: left;">
~ remove from the bowl and knead briefly to form a ball, flatten into a disk, wrap in cling film, and refrigerate for an hour or so</div>
<div style="text-align: left;">
~ lightly dust the work surface with spelt flour, roll the dough thinly, and cut into desired shape</div>
<div style="text-align: left;">
~ cook for 12-14 minutes at 180 deg c</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>notes</i>: i've included the recipe because the original butter measurement was given in cups and spoons..what's with that? imagine trying to cram butter into a cup especially when it's cold..which it needs to be for these..it also needed more milk..and i've changed the method too to represent my experience of the recipe..it's a great dough to work with because it re rolls well..it doesn't suffer from lots of handling..and it doesn't spread at all when cooked so lots can be baked at once which was good for me because i rolled mine quite thin</div>
<div style="text-align: left;">
<i><br /></i></div>
</div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com6tag:blogger.com,1999:blog-5808856970830653836.post-75326800012868365312014-08-24T17:52:00.001-07:002014-08-25T16:16:55.582-07:00rosemary and lavender cold processed soap<div dir="ltr" style="text-align: left;" trbidi="on">
i had to climb over a car to make this soap..and i'm not speaking figuratively..i literally had to scale a celica..it's a mixed blessing letting my son store his vintage car in my garage while he's away for six months..for one thing i had to do a bit of long overdue clearing and cleaning first..it was a case of three days work, nature strip donations and some excited hoarders..one of whom brought a trailer..and i loved being able to help my boy out..the downside is that it's now a mission to get to stuff like my soap making paraphernalia..i did get my boy nick to check that i could access the narrow passage between the car and the stuff stored along the sides of the garage..he did a quick shimmy..i was satisfied it was possible..but later when i tried myself it was a different story..i hadn't accounted for our differences in agility and circumference!<br />
<div style="text-align: center;">
<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyyMdOlF_D4h6HvxISoWOpIPNtSW4-OsWJhkQZft8I2o6CISvAzahMIJUglyHHwly_ZT1B66NFwtjOL_zAjJlOQ7CVaYWnLLvWW2Wib_emXliJruohVurZlY-2GwgAcE7D-oK5pqL5Eg/s1600/IMG_3645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyyMdOlF_D4h6HvxISoWOpIPNtSW4-OsWJhkQZft8I2o6CISvAzahMIJUglyHHwly_ZT1B66NFwtjOL_zAjJlOQ7CVaYWnLLvWW2Wib_emXliJruohVurZlY-2GwgAcE7D-oK5pqL5Eg/s1600/IMG_3645.JPG" height="480" width="640" /></a></div>
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<div style="text-align: center;">
<b>rosemary and lavender cold processed soap recipe</b></div>
<div style="text-align: center;">
tea with hazel</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i>ingredients</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1000 gms olive oil </div>
<div style="text-align: left;">
500 gms copha</div>
<div style="text-align: left;">
25 gms beeswax</div>
<div style="text-align: left;">
215 gms sodium hydroxide</div>
<div style="text-align: left;">
400 mls filtered water</div>
<div style="text-align: left;">
a cup or so of rosemary leaves*</div>
<div style="text-align: left;">
lavender*</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>method</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
~ process 200 gms of the olive oil and the rosemary and leave to infuse for a couple of weeks</div>
<div style="text-align: left;">
~ strain through muslin</div>
<div style="text-align: left;">
~ follow the instructions <a href="http://teawithhazel.blogspot.com.au/2013/03/alchemy.html"><span class="Apple-style-span" style="color: #bf9000;">here</span></a> for making the soap except after pouring the soap into the container sprinkle with lavender before covering and insulating the container</div>
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<br /></div>
<div style="text-align: left;">
<i>notes</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
* i picked the herbs from my garden..i used the rosemary fresh but the lavender i picked and dried last summer..it's a french lavender that doesn't look anything much in the garden and it doesn't smell particularly lavendery when fresh but once it's dried it has the nicest lavender scent of any i've grown..</div>
<div style="text-align: left;">
~ each bar cost approximately $0.65..the beeswax i found at an op shop for $0.50!</div>
<div style="text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyB9dpy560WazD0B2yXaZu14pxTPdrgNc6OkckFlFn9RHHFbYEmLlYUeYiEGdHf6fnl7byUW0Sq3lSOgiXywj4TOscD1dGv7wPI0RrxzDR5bozQBrFGaMhSz0xeN4AO9SZn3QWVqIdZdU/s1600/IMG_3647.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyB9dpy560WazD0B2yXaZu14pxTPdrgNc6OkckFlFn9RHHFbYEmLlYUeYiEGdHf6fnl7byUW0Sq3lSOgiXywj4TOscD1dGv7wPI0RrxzDR5bozQBrFGaMhSz0xeN4AO9SZn3QWVqIdZdU/s1600/IMG_3647.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> it doesn't show up but the soap is a lovely soft green colour with some pretty shading on top caused<br />
(i'm guessing) by the lavender</td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
i'm looking forward to using it in a few weeks time</div>
<div style="text-align: left;">
<br /></div>
</div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com9tag:blogger.com,1999:blog-5808856970830653836.post-25806743084963076822014-08-20T18:52:00.000-07:002014-08-25T15:44:48.877-07:00herbs de provence and rose olive oil cake<div dir="ltr" style="text-align: left;" trbidi="on">
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do you remember in the seventies when carrot cakes were all the rage? no..weren't even born then! well..believe me when i say they were de rigueur and cutting edge gastronomy back then..what? a vegetable in a cake? oil instead of butter? wow!</div>
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i got on the carrot cake bandwagon with great enthusiasm..come on..i'd just returned to australia after having lived in a small town in the mountains of northern greece for a few years..i was easily excited.. </div>
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one day i thought i was being clever when, instead of using a flavourless oil, i used extra virgin olive oil to make my usual carrot cake..no surprise then that it tasted strongly of olive oil but my taste buds just weren't up to the flavour in a cake even though they were olive oil inured so i reverted to the flavourless stuff..now fast forward to yesterday when i put all of my decades old extra virgin olive oil in cake prejudices aside to make this recipe..the cake has herbs de provence in it too..what? herb de provence in a cake? wow!</div>
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<br />
i found the recipe for this herbs de provence and rose olive oil cake <a href="http://localmilkblog.com/2014/06/fennel-rose-olive-oil-cake.html"><span class="Apple-style-span" style="color: #bf9000;">here</span></a> when i was looking for ways to use all the grapefruit my girl kat gave me..the flavours in this cake intrigued me but i wasn't sure how i would like them but i think they're wonderful..i thought the rose water* would dominate but it's quite subtle and goes really well with the grapefruit..and the herbs de provence* add intriguing and delightful notes that complement the delicious fruity flavours of the olive oil..not being one to waste much i made candied peel from the juiced grapefruit skins..that was the only thing i did differently..oh..hang on..i did cut down on the sugar a bit..<br />
<br />
note: * i used a french rose water concentrate imported by the essential ingredient purchased from <a href="http://www.provata.com.au/"><span class="Apple-style-span" style="color: #bf9000;">here</span></a> and herbs de provence, brought back from france by my dear friend robyn, that included rosemary, thyme, basil, marjoram and summer savoury..<br />
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<div style="text-align: center;">
have you come across any flavours that have intrigued and surprised you lately?</div>
<div style="text-align: center;">
<br /></div>
</div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com8tag:blogger.com,1999:blog-5808856970830653836.post-75775011123390111582014-08-19T00:55:00.000-07:002014-08-19T16:56:58.476-07:00broccoli and stilton soup <div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
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broccoli is a vegetable that grows easily in melbourne's winter</div>
<div style="text-align: center;">
just net the seedlings in autumn when the cabbage moth larvae are still active</div>
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or maintain a constant vigil</div>
<div style="text-align: center;">
and two months later you'll be picking </div>
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green bouquets</div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfUTUoW-qLIOK1HRbCHuwOAAknTkyQhv4-6-k1sjrih0gPnm9KuOM5AUmMhlXLMSs1tfW5OghQOF2Mk9rhUgJk9244FfqwnaObiBJAea2H3UYpxauCMtbYqdnj2BlEO4D8meLemamKFk/s1600/IMG_3622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfUTUoW-qLIOK1HRbCHuwOAAknTkyQhv4-6-k1sjrih0gPnm9KuOM5AUmMhlXLMSs1tfW5OghQOF2Mk9rhUgJk9244FfqwnaObiBJAea2H3UYpxauCMtbYqdnj2BlEO4D8meLemamKFk/s1600/IMG_3622.JPG" height="480" width="640" /></a></div>
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<b><br /></b></div>
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<b><br /></b></div>
<div style="text-align: center;">
<b>broccoli and stilton soup</b></div>
<div style="text-align: center;">
tea with hazel</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i><b>ingredients </b></i></div>
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<i><br /></i></div>
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<i><span class="Apple-style-span" style="font-style: normal;"></span></i></div>
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<i><i>vegetable stock</i></i></div>
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<i><i><br /></i></i></div>
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2 onions cut medium</div>
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2 large carrots cut into medium rounds</div>
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2-3 celery stalks cut medium and celery leaves</div>
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3-4 parsley stalks including leaves</div>
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4 garlic cloves</div>
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1 tbs pepper corns</div>
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olive oil</div>
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filtered water</div>
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<i>soup</i></div>
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<br /></div>
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1 medium onion cut into large dice</div>
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6-8 spring onions, including green, sliced</div>
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2 medium potatoes cut medium</div>
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1 celery stalk sliced</div>
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1 green chilli, seeds removed, sliced</div>
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2 litres vegetable stock</div>
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1/2 medium cauliflower, stalks removed and retained, and florets cut medium</div>
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1 large broccoli head, leaves retained, stalks removed and retained, and florets cut medium</div>
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olive oil</div>
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salt and pepper</div>
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50 gms stilton</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>extras per serve</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
1-2 tablespoons (tbs) lemon juice</div>
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2 tbs fresh sourdough breadcrumbs crisped in bacon fat (or olive oil for a vegetarian option)</div>
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1-2 tbs crumbled stilton</div>
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<br /></div>
<div style="text-align: left;">
<i><b>method</b></i></div>
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<br /></div>
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<i>vegetable stock</i></div>
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<i><br /></i></div>
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~ saute onion, carrot, celery stalks and garlic in olive oil until the vegetables are transparent and browning on edges</div>
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~ cover with water and add parsley and pepper corns</div>
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~ bring to the boil, reduce to simmer, and cook for 45 minutes, and then strain</div>
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<br /></div>
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<i>broccoli soup</i> </div>
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<br /></div>
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~ saute onion, spring onions, potato, celery and chilli in olive oil until vegetables are transparent and browning on edges</div>
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~ add cauliflower and broccoli stalks, broccoli leaves and stock and bring to the boil, lower heat to simmer ad cook until the vegetables are soft</div>
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~ add cauliflower florets, cook until al dente, and then add broccoli florets and cook until just soft</div>
<div style="text-align: left;">
~ adjust seasoning</div>
<div style="text-align: left;">
~ remove a few of the broccoli florets, roughly break them up and set aside, and puree the soup using a blender or stick blender<br />
~ stir through stilton</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>to serve</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
~ divide broccoli florets between soup bowls, add soup, drizzle with lemon juice, and garnish with stilton and bread crumbs</div>
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<i><br /></i>
<i><br /></i>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucmUoUXHdLCiFFRH72v7RYl8yexxbbr0EeLmR-u44ArP5JZmPhvYZiLyTcEzrdUztzDNnGK9J_dGHU3hQB4u-H5ALAQYiq19cnGNjoEeVV89CkXrVikz6HjU5cqvE4l576cmxjFxRtwM/s1600/IMG_3625.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucmUoUXHdLCiFFRH72v7RYl8yexxbbr0EeLmR-u44ArP5JZmPhvYZiLyTcEzrdUztzDNnGK9J_dGHU3hQB4u-H5ALAQYiq19cnGNjoEeVV89CkXrVikz6HjU5cqvE4l576cmxjFxRtwM/s1600/IMG_3625.JPG" height="538" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">polenta, corn flour, biodynamic wholemeal flour and organic white flour sourdough</td></tr>
</tbody></table>
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<br /></div>
<div style="text-align: center;">
soup and bread is one of my favourite meals</div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com8tag:blogger.com,1999:blog-5808856970830653836.post-41454024468946641022014-08-06T00:10:00.000-07:002014-08-08T18:05:03.083-07:00spiral cheese pie with home made phyllo and ricotta (strifti tyropita)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
i don't have a bucket list of places i want to go and things i want to see but there are some food related things i want try making again or make for the first time..phyllo pastry has been on my try again list for a long time..i'd made it in greece a couple times and once more years and years ago when i first came back to australia..i had a sense of trepidation at the thought of tackling it again though..who knows why because it wouldn't have been a big deal had it not turned out ok..bins are good for dealing with cooking disasters.. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4Fh5KrO3G28iWYQQTJAHOd2GNcOoLO8e9AmeVQf_rplHOhfCIyH0zabZW-Oftyeh1RZny3wnWnY3zSUTn4DGdt3FiGxbQiPARo-hzRAy2VzXZRN1A6bLSlaHTNPuUHgc_DapBtk5Ung/s1600/IMG_3581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4Fh5KrO3G28iWYQQTJAHOd2GNcOoLO8e9AmeVQf_rplHOhfCIyH0zabZW-Oftyeh1RZny3wnWnY3zSUTn4DGdt3FiGxbQiPARo-hzRAy2VzXZRN1A6bLSlaHTNPuUHgc_DapBtk5Ung/s1600/IMG_3581.JPG" height="340" width="400" /></a></div>
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<b><br /></b></div>
<div style="text-align: center;">
<b>spiral cheese pie with home made phyllo and ricotta (strifti tyropita)</b></div>
<div style="text-align: center;">
tea with hazel</div>
<div style="text-align: center;">
2-3 serves</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<i>ingredients</i><br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>phyllo</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
500 gms plain flour<br />
1/4 cup olive oil</div>
<div style="text-align: left;">
2 teaspoons salt (i used murray river salt that is less salty than conventional salt)</div>
<div style="text-align: left;">
2 cups warm water</div>
<div style="text-align: left;">
2 tablespoons (tbs) fresh lemon juice</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>ricotta</i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
1 cup milk</div>
<div style="text-align: left;">
1/2 cup pure cream</div>
<div style="text-align: left;">
large pinch salt </div>
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1 tbs fresh lemon juice or cider vinegar</div>
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<br /></div>
<div style="text-align: left;">
<i>cheese filling</i></div>
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<br /></div>
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</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
100 gms feta crumbled</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
50 gms grated parmesan</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
50 gms grated kefalotyri</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
ricotta (from above recipe)</div>
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1 egg</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
1 spring onion cut fine</div>
<div>
1-2 tbs mint or dill cut fine</div>
<div>
1/2 tsp pepper</div>
<div>
<br /></div>
<div>
<i>extra</i></div>
<div>
<i><br /></i></div>
<div>
olive oil</div>
<div>
sesame seeds</div>
<div>
<br /></div>
<div>
<i>method</i></div>
<div>
<i><br /></i></div>
<div>
<i>phyllo</i></div>
<div>
<i><br /></i></div>
<div>
<i>day 1</i></div>
<div>
<i><br /></i></div>
<div>
~ place flour, salt and lemon juice in the bowl of a stand mixer and with the motor running add enough water to make a soft dough</div>
<div>
~ knead the dough on low speed for about 5 minutes</div>
<div>
~ remove the bowl from the stand mixer, cover the dough with a damp cloth, and rest for at least an hour</div>
<div>
~ divide the dough into 10 pieces and knead into balls</div>
<div>
~ rest covered for 1/2 hour</div>
<div>
~ dust the work surface with flour and roll each piece of dough to about the size of a large bread and butter plate</div>
<div>
~ stack the disks on top of each other between sheets of baking paper</div>
<div>
~ place in a plastic bag, seal, and refrigerate overnight</div>
<div>
<br /></div>
<div>
<i>day 2</i></div>
<div>
<i><br /></i></div>
<div>
~ liberally dust the work surface with flour and roll two of the pieces of the dough, using a long rolling pin, to large dinner plate size</div>
<div>
~ carefully stretch the dough by hand to create transparent thin sheets being careful not to tear the dough* </div>
<div>
<br /></div>
<div>
<i>ricotta</i></div>
<div>
<br /></div>
<div>
~ place the milk, cream and salt in a saucepan and bring to the boil</div>
<div>
~ take off the heat and add lemon juice or vinegar and stir once</div>
<div>
~ leave to rest for a minute and then strain through muslin (i retain the whey for making bread)</div>
<div>
<br /></div>
<div>
<i>cheese filling</i></div>
<div>
<i><br /></i></div>
<div>
~ mix all ingredients and refrigerate until needed</div>
<div>
<i><br /></i></div>
<div>
<i>assembly</i></div>
<div>
<i><br /></i></div>
<div>
~ line a 22 cm diameter round tin with baking paper</div>
<div>
~ brush each piece of phyllo with oil and divide the filling between the two sheets</div>
<div>
~ gently spread the filling evenly over the surface of the phyllo</div>
<div>
~ roll each piece into a long sausage</div>
<div>
~ coil one sausage in the centre of the tin and, starting at the end of the first piece, place the second sausage in the tin</div>
<div>
~ brush the top with olive oil and sprinkle with sesame seeds</div>
<div>
~ bake at 180 deg for about 45 minutes or until well browned</div>
<div>
<br /></div>
<div>
<i>notes/comments</i></div>
<div>
<i><br /></i></div>
<div>
* the dough may tear a little, particularly on the edges, but that doesn't effect the final outcome of the pie<br />
~ unused phyllo will keep for two to three days</div>
<div>
~ to make a larger pie to feed extra people increase the ricotta and cheese filling proportionally </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisudOkaHepz_A_2gszrWtKDJhqHLsHDHtcaDrsW4Uhyphenhyphen0ntCTfCPa3IdnAOpf6wOElpoRXJo3mr3l6uiUiFr0Moq2Akf3Hq_pk3Wq5No4Qw3KPLPmLm8ziEHqaM4-6YIguMPH0RIebEC2w/s1600/IMG_3584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisudOkaHepz_A_2gszrWtKDJhqHLsHDHtcaDrsW4Uhyphenhyphen0ntCTfCPa3IdnAOpf6wOElpoRXJo3mr3l6uiUiFr0Moq2Akf3Hq_pk3Wq5No4Qw3KPLPmLm8ziEHqaM4-6YIguMPH0RIebEC2w/s1600/IMG_3584.JPG" height="300" width="400" /></a></div>
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</div>
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<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
one off the list..and no bin needed!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<i>post publication note</i>: i've made phyllo a couple of times since posting this recipe and i've found that if the dough is rested for an hour it doesn't necessarily need overnight resting..overnight resting is useful though for getting part of the work done ahead of time..</div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com7tag:blogger.com,1999:blog-5808856970830653836.post-46212575488762665152014-08-03T18:22:00.001-07:002014-08-04T17:58:00.224-07:00ethical dilemma<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
i've been thinking a lot about my food choices lately..it's nothing new though because i've been ruminating for decades..you see there's a part of me that would really prefer to be vegetarian or vegan..actually i was vegetarian for about four years but i reverted to limited meat eating when i became increasingly unwell..<br />
<br />
one of the issues that concerns me is the way we have commodified animals for human consumption..it doesn't rest easy with me at all..in hunter gatherer times animals had a bit of a chance but with animal domestication their destiny is now predetermined..treating them well is all fine and good but it does seem a bit weird to go all 'oh i'm so nice to these animals..aren't i such a good person'..and then turn around and kill them, cook them and gobble them up..it's very hansel and gretel..<br />
<br />
i've no answer to this dilemma though so i only eat small amounts of meat occasionally that i incorporate and balance with other ingredients..i'm not one to crave a big juicy steak or hop into slabs of meat from spit roasted animals..easter was not a good time for me when i was living in greece..yeah..i loved the ritual of easter sunday's lamb on the spit and all the palaver associated with preparing it and cooking it but i just couldn't eat any of it..<br />
<br />
one thing that i've been doing lately is cooking more beans..i used to cook them more..my children grew up on beans and lentils and while i still cook lentils often i've neglected beans in the last few years..i've found that a big batch of home cooked baked beans is a great thing to have in the fridge..for instance, my girl kat came over to do patchwork with me on sunday and instead of me having to make something from scratch and take time away from our precious sewing time together i was able to reheat some beans that i then served on some homemade apple sourdough*** toast and topped with grated cheese and a couple of thin slices of crispy <a href="http://www.skarasmallgoods.com.au/"><span class="Apple-style-span" style="color: #bf9000;">skara</span></a> bacon..she loved it..i've also been having them for breakfast..and they're great to have on hand for days when i've been too busy to prepare and cook a meal..<br />
<br />
<div style="text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHr591zE6jT8l0sDca9RaUxJG8-GFbEAnPlu67UyI5jaSgWeBtTwh3edga-mneDKBW9Xn8iq3AhKdIzk3pm7fJGsPUnuP6gVAn5OZo7rBj3OT6ZyG1ch_Xrnbk5jfQNTyFEohA5xKvt4I/s1600/IMG_3569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHr591zE6jT8l0sDca9RaUxJG8-GFbEAnPlu67UyI5jaSgWeBtTwh3edga-mneDKBW9Xn8iq3AhKdIzk3pm7fJGsPUnuP6gVAn5OZo7rBj3OT6ZyG1ch_Xrnbk5jfQNTyFEohA5xKvt4I/s1600/IMG_3569.JPG" height="300" width="400" /></a></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>versatile baked beans*</b></div>
<div style="text-align: center;">
tea with hazel</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i>ingredients</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
500 gms australian great northern beans**</div>
<div style="text-align: left;">
3-4 medium onions cut fine</div>
<div style="text-align: left;">
2-3 celery stalks cut fine (i used home grown)</div>
<div style="text-align: left;">
2 largish carrots cut fine</div>
<div style="text-align: left;">
1 green or red chilli (i used home grown)</div>
<div style="text-align: left;">
4 or more garlic cloves cut fine</div>
<div style="text-align: left;">
2-3 bay leaves (i used leaves that i stole from a tree in my neighbourhood that's hanging over a fence)</div>
<div style="text-align: left;">
3-4 tablespoons (tbs) organic salt free tomato paste</div>
<div style="text-align: left;">
2 teaspoons (tsp) powdered english mustard</div>
<div style="text-align: left;">
1 tbs treacle<br />
3-4 tbs cider vinegar</div>
<div style="text-align: left;">
1 organic hot chorizo sausage sliced</div>
<div style="text-align: left;">
olive oil</div>
<div style="text-align: left;">
pinch of bicarbonate of soda</div>
<div style="text-align: left;">
salt and pepper</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>method</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
day 1</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
~ cover beans with water and leave to soak overnight</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
day 2</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
~ drain the beans and add fresh water to cover, add bicarbonate of soda, and cook until just softened</div>
<div style="text-align: left;">
~ in another saucepan saute the onion, celery, carrot and garlic until semi translucent</div>
<div style="text-align: left;">
~ add chorizo and cook until the slices are starting to brown on the edges</div>
<div style="text-align: left;">
~ add tomato paste, some of the bean cooking water to loosen the tomato paste, mustard, vinegar and treacle and mix well</div>
<div style="text-align: left;">
~ add the beans and the bean cooking water and season with salt and pepper</div>
<div style="text-align: left;">
~ tip into a baking dish, drizzle with oil and bake at 180 deg c for about 1 to 1 1/2 hours or until most of the liquid has evaporated and the top is slightly browned</div>
<div style="text-align: left;">
<br /></div>
<i>notes</i><br />
<br />
* yesterday's version<br />
** they cost me $5.50/kilo..the baking dish of beans makes about 5-6 servings so it's a really cheap but nutritious meal<br />
*** sourdough with grated fresh unpeeled organic apples, organic rye, biodynamic wholemeal and a bit of organic white flour and amaranth seeds<br />
<br />
<i>suggested alternative ingredients</i><br />
<i><br /></i>
~ replace the cooking water with unsalted stock<br />
~ add vegetables and herbs such as capsicum, fennel and/or parsley<br />
~ use brown sugar or molasses instead of treacle or omit altogether<br />
~ use dijon mustard or add mustard seeds at the vegetable saute stage<br />
~ replace the tomato paste with passata or fresh tomatoes<br />
~ omit the chorizo or replace with chunks of bacon or proscuitto<br />
~ use other beans such as lima or haricot beans<br />
~ use good quality left over fat such as bacon or pork fat to saute<br />
~ before baking dust the top with paprika<br />
<br />
<i>serving suggestions</i><br />
<i><br /></i>
~ top with a poached egg<br />
~ serve with sausages<br />
~ add grated cheese and crispy bacon (omit chorizo)<br />
~ serve with a salad<br />
~ sprinkle with fresh parsley<br />
<div style="text-align: left;">
~ use in a jaffle or a toasted sandwich if like me you threw your jaffle iron away</div>
<br />
<br />
there is great discomfort that comes from the realisation that there is no answer to my problem and that the issue will never go away..i have a tendency to want answers and solutions but sometimes there just isn't one and that's just how it is..<br />
<br />
<br /></div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com2tag:blogger.com,1999:blog-5808856970830653836.post-38970522407629953462014-08-02T00:01:00.001-07:002014-08-02T01:37:45.722-07:00bitter grapefruit and whisky* marmalade<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<br /></div>
my girl kat brought me a whole lot of home grown fruit recently that she got from work..several of her colleagues had taken apples, lemons and grapefruit to work for anyone to help themselves but because there were so few takers i became the lucky recipient..i've made a few different things as well as this marmalade but i still have many kilos of fruit left..none of it will be wasted<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlbdnbppzWZXMzzgbkTCY8ODHCNdifslBhzffDslC6CM5TDptmCD1MsaMR1c3mID_rx6OhaaKJ1ToVWnOrMw0zuiFN1e4k3zbi9RNME49tvZHjBKEYUv6I2BtnzRMF5ngV2lNa_kRjSU/s1600/IMG_3566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlbdnbppzWZXMzzgbkTCY8ODHCNdifslBhzffDslC6CM5TDptmCD1MsaMR1c3mID_rx6OhaaKJ1ToVWnOrMw0zuiFN1e4k3zbi9RNME49tvZHjBKEYUv6I2BtnzRMF5ngV2lNa_kRjSU/s1600/IMG_3566.JPG" height="320" width="269" /></a></div>
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<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b>bitter grapefruit and whisky marmalade</b></div>
<div style="text-align: center;">
tea with hazel</div>
<div style="text-align: center;">
makes 5 jars</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i>ingredients</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1 kilo grapefruit</div>
<div style="text-align: left;">
1 kilo sugar**</div>
<div style="text-align: left;">
1 litre filtered water</div>
<div style="text-align: left;">
1/3 cup whisky (i used chivas regal that was gifted to me by a friend for cooking)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>method</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
~ cut the grapefruit in quarters, remove and retain any seeds, and then slice the fruit finely</div>
<div style="text-align: left;">
~ place the seeds in a muslin square and tie up into a sachet with string</div>
<div style="text-align: left;">
~ place the grapefruit and sachet in a large saucepan, add water, and leave overnight or for about 12 hours</div>
<div style="text-align: left;">
~ boil the fruit for 30 minutes</div>
<div style="text-align: left;">
~ add warmed sugar but do not allow to boil until the sugar has completely dissolved</div>
<div style="text-align: left;">
~ once the sugar has dissolved boil rapidly, stirring every now and again, until set has been reached</div>
<div style="text-align: left;">
~ add whisky and boil for a minute to cook out the alcohol</div>
<div style="text-align: left;">
~ squeeze the seed sachet to extract as much pectin possible and discard the sachet</div>
<div style="text-align: left;">
~ ladle the marmalade into warm sterilised jars and cap immediately</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
notes:<br />
* 'whisky' denotes scottish whisky whereas the spelling 'whiskey' denotes irish or american whiskey<br />
** i tasted the jam as it was reaching set and it was not sweet enough so, after removing the jam from the heat, i added an extra 250 gms of sugar..after the sugar had dissolved i brought it back to the boil and set was reached quickly</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
i really like the bitter flavour of marmalade..do you?<br />
<br />
<br />
<div style="text-align: center;">
<i>this post submitted to <a href="http://www.punkdomestics.com/">punk domestics</a></i></div>
<div style="text-align: center;">
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</div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com6tag:blogger.com,1999:blog-5808856970830653836.post-66513274365258417692014-07-20T19:58:00.000-07:002014-07-20T20:10:10.980-07:00have you ever?<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
i'd offered to make some cupcakes to take to a friend's house warming party on the weekend..i know..that's no big deal..so how come then i got there two hours later than i'd planned..part of the problem was with how i cook..instead of making something i'd cooked before i jumped in with no idea of the final outcome..the other problem was that i'd underestimated how long it would take me..i don't know whether it's because i think i'm better than i really am or that i just have really poor judgement..to make matters worse my cakes really needed to be served on a plate and eaten with a fork so they were unsuitable for the party that my friend had had catered for with delicious and elegant looking finger food..i cringed as i watched people trying to eat my squashy oozy cakes..and i've no idea of how they tasted either because by the time i got there i was so wound up that i couldn't eat a thing..not even all the other delicious looking food on offer..</div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD124UR-oJUnT88ObtzRdDNoEZumgjFAOHkqfobkdQqphH-UrzboC_LB0WNcc9IHbv9rpJhm-FCYd4NCx3XONpGdW7yaAi4UN0OglYodq4fREEvdXwOUxH73hsPjeFTjNHsOCA3Ud6Gfs/s1600/IMG_3544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD124UR-oJUnT88ObtzRdDNoEZumgjFAOHkqfobkdQqphH-UrzboC_LB0WNcc9IHbv9rpJhm-FCYd4NCx3XONpGdW7yaAi4UN0OglYodq4fREEvdXwOUxH73hsPjeFTjNHsOCA3Ud6Gfs/s1600/IMG_3544.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div style="text-align: center;">
<b>lemon curd and almond praline cupcakes</b></div>
<div style="text-align: center;">
tea with hazel</div>
<div style="text-align: center;">
makes 12</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i><br /></i>
<i>ingredients </i><br />
<i><br /></i>
<i>cupcakes</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
125 gms self raising flour sifted</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
30 gms almond meal</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
155 gms castor sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
155 gms unsalted butter</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
2 eggs</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
75 mls milk</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
1 teaspoon (tsp) vanilla extract<br />
<br /></div>
</div>
<i>lemon curd*</i><br />
<i><br /></i>
3/4 cup castor sugar<br />
60 gms unsalted butter<br />
4 egg yolks<br />
100 mls lemon juice<br />
2 tsp finely grated lemon juice<br />
<br />
<i>almond praline</i><br />
<i><br /></i>
1/2 cup castor sugar<br />
2-3 tablespoons (tbs) water<br />
1 tsp lemon juice<br />
1/3 cup slivered almonds<br />
<i><br /></i>
<i>method</i><br />
<i><br /></i>
<i>cupcakes</i><br />
<i><span class="Apple-style-span" style="font-style: normal;"></span></i>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ cream butter and castor sugar until pale and fluffy</div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ beat in eggs one at a time </div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ add flour, almond meal, milk and vanilla and beat until mixture is smooth</div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ place mixture in a 12 hole cupcake case lined tin and bake at 180 deg c for approximately 15 minutes or until golden and cooked in the centre </div>
</div>
<i><i><br /></i>
lemon curd</i><br />
<i><br /></i>
~ beat sugar and egg yolks until creamy and thick<br />
~ place in saucepan with other ingredients and cook over a pan of simmering water stirring constantly until just coming to the boil and the mixture is thickened<br />
~ cool before use<br />
<br />
<i>almond praline</i><br />
<i><br /></i>
~ place almonds on baking paper lined tray and cook at 180 deg c until slightly browned<br />
~ set aside to cool<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ place water and lemon juice in a saucepan and stir until the sugar crystals dissolved brushing down the sides of the pan with a brush dipped in boiling water</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ once the sugar has dissolved increase heat and cook until the sugar turns a medium caramel colour</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ remove from heat and immediately pour over the almonds</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ once cooled process the almond toffee finely leaving a few small pieces of toffee</div>
<div>
<br /></div>
<i>assembly</i><br />
<i><br /></i>
~ remove a large conical circle of cake from each cupcake<br />
~ trim the cake off close to the cake top, cut shapes from the tops (i used heart and flower shapes), and dust the shapes with icing sugar<br />
~ fill each cupcake to the top with curd<br />
~ sprinkle the curd generously with almond praline<br />
~ dab a small amount of lemon curd on the bottom of each shape and place one in the centre of each cupcake<br />
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note: * adapted from stephanie alexander's lemon curd recipe in 'a cook's companion'<br />
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have you ever? come on..please tell me i'm not the only one..</div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com12tag:blogger.com,1999:blog-5808856970830653836.post-9361488218805878462014-07-10T17:41:00.001-07:002014-07-23T16:25:19.290-07:00frugal friday<div dir="ltr" style="text-align: left;" trbidi="on">
there's a wonderful independent grocer/green grocer not far from where i live..it's not one of those super sophisticated places where to shop there comfortably you need to get dressed in your finery, have a manicure and a blow dry..rather..it's more laid back..<br />
<br />
i like shopping there for several reasons..for one thing it's a family run business and as such the shop has an intimate and friendly atmosphere..and they stock a great range of products some of which are not available in the conglomorates that are threatening to take over the country..for instance i can get <a href="http://en.wikipedia.org/wiki/Tarhana"><span class="Apple-style-span" style="color: #bf9000;">trachana</span></a> and pasta for <a href="http://en.wikipedia.org/wiki/Pastitsio"><span class="Apple-style-span" style="color: #bf9000;">pastichio</span></a> there..and they're not caught in a time warp because they stock a variety of spelt and gluten free products..one thing i particularly like are the huge bins they have out the front of the shop which are laden with seasonal fruit and vegetables..most of it is not of conglomerate supermarket quality..but it is still good quality..for instance yesterday i bought new seasons apples and oranges..now..yes..some of the apples had the occasional branch mark, they weren't all uniform in size and some were misshapen but otherwise they were perfectly fine..same with the oranges..navels and valencias were mixed up together and some had too thick skin but they're easily avoided..they were $0.98 and $0.78 a kilo respectively..and i bought a 2 kilo bag of slightly brown skin bananas for $2..i ate one later..perfect..not soft at all..and even if one or two do go a bit soft before i can eat them all au naturale i'll just make smoothies with them..and they had lovely large fennel bulbs that i bought for a $1 each..they also had 5 kilo bags of potatoes for $2 but i didn't get one because i'd already bought a bag for the same price a few weeks earlier..ten kilo sacks of onions rarely cost more than $6 there so i always buy them this way and i rarely have any rot..i just keep them in a cool place and if any start to sprout i just use those in stock..<br />
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it never ceases to surprise me that anyone would choose to pay more at a conglomorate supermarket when this shop is only 100 metres away..i've done a rough and ready calculation and worked out that the fruit and vegetables i bought yesterday cost a third of what it would have cost me at the supermarket..and i wonder if some of the people shopping in the supermarket are also those who find that food prices are increasing..go figure!<br />
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<b>roasted fennel and potato soup</b></div>
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tea with hazel</div>
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<i>ingredients</i></div>
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1 large female* fennel bulb</div>
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6 -8 small potatoes**</div>
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3 medium onions** </div>
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4-6 garlic cloves (i used homegrown)</div>
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2 teaspoons (tsp) fennel seeds*** </div>
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1/2 tsp chilli flakes (i used my own homegrown, dried flakes)</div>
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2 litres stock**** (i used homemade)</div>
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salt and pepper</div>
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olive oil</div>
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extra chilli flakes or tabasco</div>
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<i>method</i></div>
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~ remove stems from fennel bulb, retain fronds and cut bulb into thick slices</div>
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~ cut potato and onion into medium chunks</div>
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~ place fennel, potato, onion, garlic, fennel seeds, and chilli flakes in a large shallow baking dish, drizzle with olive oil and season with salt and pepper</div>
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~ bake at 180 deg c until the vegetables are starting to caramelise</div>
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~ remove vegetables to a saucepan along with the stock, bring to the boil, reduce heat to a simmer, and cook until the vegetables are soft</div>
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~ puree the soup with a stick blender or in a blender</div>
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~ serve garnished with fennel fronds, a dusting of chilli and a drizzle of olive oil</div>
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<i>notes</i></div>
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* they're tastier..or so they tell me..</div>
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** the potatoes and onions in the bags i'd purchased were small to medium in size</div>
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*** i used seeds collected in summer from plants that have naturalised in parts of the <a href="http://en.wikipedia.org/wiki/Dandenong_Ranges"><span class="Apple-style-span" style="color: #bf9000;">dandenongs</span></a></div>
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**** i retained the carcass and the vegetables from boiling an organic and free range chook for soup stock and i roasted and reboiled both to create a second but just as flavoursome stock</div>
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<i>costing</i></div>
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not including electricity and gas costs this soup, which would be enough to feed about 6-8 people, cost about $1.30..add a loaf of homemade sourdough and you've got a very cheap and nutritious meal..</div>
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happy weekend one and all</div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com7tag:blogger.com,1999:blog-5808856970830653836.post-21926365798526281262014-07-05T20:50:00.000-07:002014-07-06T21:50:03.950-07:00galactoboureko with fortified wine and spice poached crab apples<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://en.wikipedia.org/wiki/Bougatsa"><span class="Apple-style-span" style="color: #bf9000;">bougatsa</span></a>, galatopita and <span class="Apple-style-span" style="color: #bf9000;"><a href="http://en.wikipedia.org/wiki/Galaktoboureko">galactoboureko</a> </span>are some of my favourite greek sweets..whenever i go back to greece i make a beeline for a little hole in the wall shop in <a href="http://en.wikipedia.org/wiki/Pangrati"><span class="Apple-style-span" style="color: #bf9000;">pagrati</span></a> athens for bougatsa (they also sell spinach, meat and cheese pie)..i always worry that the shop might have disappeared but it's always right there where it's always been and with the same pies that i've loved since i was living there in the 70's..<br />
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they're great pies to eat for a quick breakfast on the run..when you go there the generous sized pieces of pie are already cut from larger pies that are cooked off site on huge trays..and when you order a piece the man working there..it's always a man..wraps the pie ordered in greaseproof paper and pops it into a paper bag..the exchange of paper bag and money is so quick and easy..i don't remember the exact cost but they're not expensive and they're really good quality..<br />
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while i love the quick and easy on the go bougatsa my favourite way of eating it is sitting down at a table either in a zacharoplasteion..cake shop..or in a bougatsaria..where they only sell bougatsa and coffee..with a glass of cold water and a greek coffee with 'ligi' zakeri..a little sugar......bougatsaria aren't everywhere in greece though..in my travels i once came across a small seemingly anachronistic bougatsaria in <a href="http://en.wikipedia.org/wiki/Soufli"><span class="Apple-style-span" style="color: #bf9000;">soufli</span></a> in the north east of greece early one morning while i was waiting for a bus..it was the only place open at the time and it was, again, run by a man..it had the best bougatsa ever..and i also know of a couple of iconic bougatsaria in <a href="http://en.wikipedia.org/wiki/Ioannina"><span class="Apple-style-span" style="color: #bf9000;">ioannina</span></a> where my former husband comes from..i'm sure there are many others that i don't know of..yet..the reason i like to eat bougatsa at zacharoplasteia or bougatsaria is because of the way it's served on a plate, cut up into small bite sized pieces and dusted with cinnamon and icing sugar, and eaten with a desert fork..it's so relaxing eating it this way..<br />
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as i said earlier bougatsa is often consumed on the run and often for breakfast whereas galatopita and galactoboureko are eaten sitting down in a cafe (or it's bought to take home or as a gift) and it's eaten later in the day..greek people don't tend to eat a sweet course after a meal but they do love to linger in a cafe with a sweet little something and a coffee in the afternoon or at night..another difference is that bougatsa is thin..about one to two centimetres thick..but galatopita and galactoboureko are thicker and can range from between four to six or more centremetres thick..and instead of being dusted with icing sugar and cinnamon as bougatsa is both galatopita and galactoboureko are doused generously in a citrus or floral sugar syrup...and incidentally the only difference i can ascertain between galatopita and galactoboureko is that galatopita has filo on the bottom only and galactoboureko has filo on both top and bottom..anyway..whichever way they come they are all delicious..to me..and most greeks!<br />
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<b>galactoboureko</b></div>
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tea with hazel<br />
makes 12 generous sized serving pieces<br />
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<i>ingredients</i></div>
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30 gms butter</div>
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200 gms fine semolina</div>
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2 litres milk (i used unhomogenised organic milk)</div>
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1 1/4 cups sugar* (or more or less according to taste)</div>
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3 eggs lightly beaten</div>
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2 teaspoons vanilla (i used my own)</div>
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10-12 filo pastry sheets</div>
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melted butter</div>
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<i>method</i></div>
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~ in a large saucepan melt butter and once bubbling add semolina and stir for a few minutes to lightly toast and then take off heat</div>
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~ slowly add milk while whisking to prevent lumps forming</div>
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~ return the saucepan to the heat and cook until thickened and just coming to the boil</div>
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~ remove from the heat and add sugar, vanilla and, while stirring well to prevent the mixture curdling, slowly add the eggs</div>
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~ pour mixture through a sieve to remove any lumps</div>
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~ set aside to cool</div>
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~ butter a 32 cm x 22 cm x 4cm tin and layer with 6 buttered filo sheets allowing the excess to hang over the sides of the tin</div>
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~ pour the semolina custard in the tin and layer with a further 4-5 buttered filo sheets folded in half</div>
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~ bring the over hanging filo sheets over the top filo layers and brush the top with butter<br />
~ spray the top with water to help prevent the filo lifting during baking</div>
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~ bake at 180 deg c for 40-50 minutes or until the top is browned and the custard set</div>
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<i>note</i><br />
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* a greek cook would typically use a lot more sugar in this type of recipe than i did<br />
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">fortified wine and spice poached crab apples</td></tr>
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<b>fortified wine and spice poached crab apples</b> </div>
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tea with hazel</div>
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<i>ingredients</i></div>
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1 kg organic crab apples* stalks intact</div>
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500 mls fortified wine (i used <a href="http://www.pfeifferwinesrutherglen.com.au/home/shop/wines/dessert-wines/pfeiffer-classic-rutherglen-topaque-detail"><span class="Apple-style-span" style="color: #bf9000;">pfeiffer topaque</span></a>**)</div>
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1-2 tablespoons sugar or more according to taste</div>
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1/2 to 1 cinnamon quill</div>
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3-4 cloves</div>
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2 cumquats*** (or use orange peel with white pith removed)</div>
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<i>method</i></div>
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~ place wine, sugar, spices and cumquats in a large, shallow saucepan and heat gently to dissolve the sugar</div>
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~ once the sugar has dissolved bring to the boil, reduce the heat to barely a simmer, add just enough crab apples to form a single layer, cover with a cartouche (to avoid too much evaporation), and cook gently, lifting the paper and turning the fruit every so often so that the crab apples cook evenly</div>
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~ remove any crab apple as soon as starting to soften</div>
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~ cook the remaining crab apples in batches in the same manner</div>
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~ refrigerate and use within about two weeks</div>
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<i>notes</i></div>
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* i used <a href="http://www.flemings.com.au/ornamental_details.asp?CULT_ID=GORGEOUS"><span class="Apple-style-span" style="color: #bf9000;">malus gorgeous</span></a> crab apples picked from my own tree</div>
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** i used this wine because i rarely drink and i had half of a bottle languishing..i didn't have enough so i opened another bottle! the wine was gifted to me by my daughter kat who had been gifted the wine by the wine maker who is a friend of hers</div>
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*** yeah i've got thousands of them so i use them in everything possible</div>
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<i>serving suggestions</i><br />
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~ serve as the greeks typically do with a flavoured sugar syrup or do as i did and serve the galactoboureko with just a dusting of icing sugar and cinnamon, or, both that and some poached crab apples and the delicious fortified wine and spice syrup..the crab apples have a slight tartness which compliments the sweetness of the custard and syrup..either way is good..to me..not sure if most greeks would approve of me mucking around with an already great recipe..<br />
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<br />
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dedicated to my boy nicholas who left for greece this week</div>
<div style="text-align: center;">
and to his girl ruby who joins him in a month<br />
they worked so hard to make their trip happen<br />
so proud<br />
so much love<br />
<br /></div>
</div>
</div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com14tag:blogger.com,1999:blog-5808856970830653836.post-3712239801223066962014-06-22T17:39:00.000-07:002014-06-22T20:46:20.538-07:00cumquat cake<div dir="ltr" style="text-align: left;" trbidi="on">
i pruned my cumquat tree yesterday..it's looks so much better now that its heavily fruited lower branches have been removed because the bit of trunk now showing gives the garden a bit of depth and you can see my not so discrete anymore for eating stinging nettle patch..i don't know why it took me so long to work out that a good prune was in order because its demeanor's been bugging me for quite some time..<br />
<br />
i find pruning's always a bit of a mixed blessing..there's the good bit where i like to stand back and admire my handy work and congratulate myself on another job sorted..but then slowly my eyes dare wander towards the mountain of prunings and suddenly my mood changes..in this case there was the old classic pruner's branch disposal dilemma to contend with as well as the dozens of cumquats that needed removing from the branches..<br />
<br />
dealing with the branches was easy..i dragged them round the back and i'm ignoring them..for the moment..i made a cumquat cake for afternoon tea with some of the cumquats..such a lovely treat to have with a cup of tea after all my hard work..i pruned my roses too..probably a bit early but i'm one of those people who, once they get a pair of secateurs in hand, are a gardening menace..anyway, to use up the stash of cumquats i've ended up with i'd have to make about a dozen cumquat cakes..even i can't eat that much cake..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdj2MqAwMUex3AnK2o-NgH9S_gO4FOdH-j7uCXUMQNXG5bwWC0Lm2cF9neYnl5xtYxSGpdZRiDhxBekW1xu5KB09XG2t2qV_RCxtliCEMBRpBl3FHc7DhoJYzO0zjE-t55kc6HmE5EwfY/s1600/IMG_3490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdj2MqAwMUex3AnK2o-NgH9S_gO4FOdH-j7uCXUMQNXG5bwWC0Lm2cF9neYnl5xtYxSGpdZRiDhxBekW1xu5KB09XG2t2qV_RCxtliCEMBRpBl3FHc7DhoJYzO0zjE-t55kc6HmE5EwfY/s1600/IMG_3490.JPG" height="300" width="400" /></a></div>
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<b>cumquat cake</b></div>
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recipe adapted from <a href="http://www.lifestylefood.com.au/recipes/12413/lime-and-macadamia-cake"><span class="Apple-style-span" style="color: #bf9000;">here</span></a></div>
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<br />
<i>ingredients</i><br />
<br />
300 gms deseeded cumquats<br />
150 gms golden castor sugar<br />
150 gms ground almonds (commercially packaged)<br />
50 gms ground almonds (not too fine with skin on)<br />
100 gms dessicated coconut<br />
1/2 teaspoon sodium bicarbonate<br />
2 tablespoons self raising flour<br />
3 eggs<br />
<br />
<i>method</i><br />
<i><br /></i>
~ mix all dry ingredients together<br />
~ process cumquats until pureed<br />
~ whisk eggs and sugar until pale and frothy<br />
~ gently mix dry ingredients and cumquat puree into egg and sugar mixture with a metal spoon<br />
~ pour into greased and lined 22-23 cm spring form tin<br />
~ bake 180 deg c for about 40 minutes or until a skewer inserted in the centre of the cake just comes out clean<br />
<br />
<i>comments/serving</i><br />
<i><br /></i>
~ this cake has a slight bitterness which i like and it's not very sweet so the <a href="http://teawithhazel.blogspot.com.au/2014/04/cumquat-cordial.html"><span class="Apple-style-span" style="color: #bf9000;">cumquat syrup</span></a> (i used my cumquat cordial which is thick enough to use as a syrup) i served it with was a welcome addition..and it's versatile and quick and really easy to make..<br />
<i><br /></i>
<i><br /></i>
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happy <a href="https://www.youtube.com/watch?v=h81Ojd3d2rY&feature=kp"><span class="Apple-style-span" style="color: #bf9000;">monday monday</span></a> everyone..x</div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com6tag:blogger.com,1999:blog-5808856970830653836.post-75497043176670978172014-06-21T01:15:00.000-07:002014-06-21T01:15:52.635-07:00dandelion, stinging nettle and radish leaf salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
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i don't have any typical salad greens such as lettuce, rocket or spinach growing in my garden at the moment</div>
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seeds planted in april didn't germinate</div>
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and i haven't managed to plant any more</div>
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but they're lots of stinging nettles, new dandelion leaves (after autumn pruning) and leaves from freshly picked radishes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_yiKawOuF02YGPPIgePo4NkEQNyjwKNo3UnU4GVc-XTuHS2UbC1JOwY1NH5AkkjjSgOcAutrsEHVTW0S6wc5Yt90PiP9bswPykvJQB1dhlGnU0qnVLcFc55sfnF0GzaMghjwKBhJ-p4/s1600/IMG_3478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_yiKawOuF02YGPPIgePo4NkEQNyjwKNo3UnU4GVc-XTuHS2UbC1JOwY1NH5AkkjjSgOcAutrsEHVTW0S6wc5Yt90PiP9bswPykvJQB1dhlGnU0qnVLcFc55sfnF0GzaMghjwKBhJ-p4/s1600/IMG_3478.JPG" height="300" width="400" /></a></div>
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<br />
<div style="text-align: center;">
to make the salad<br />
<br /></div>
<div style="text-align: center;">
boil the dandelion leaves for five minutes in a few tablespoons of water</div>
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add radish leaves and cook briefly</div>
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then add nettles and boil for a minute or so</div>
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drain leaves over a bowl</div>
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pour boiled green's water into a glass<br />
and drink</div>
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dress the greens with lemon juice, olive oil and salt<br />
and eat</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxDcHbzittrfRInhhiJZ6oVT0o_i02C1FmfExKQrRrHFICSSVFKL-TYDL4OuGdw8tVhPCBIK-V7tbqnUgoFBHOvvv4IU7EswrtB-Pr7kJhpxsC-gNulRY-rVwjzp3-wCQwNUEM3CEh7o/s1600/IMG_3479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxDcHbzittrfRInhhiJZ6oVT0o_i02C1FmfExKQrRrHFICSSVFKL-TYDL4OuGdw8tVhPCBIK-V7tbqnUgoFBHOvvv4IU7EswrtB-Pr7kJhpxsC-gNulRY-rVwjzp3-wCQwNUEM3CEh7o/s1600/IMG_3479.JPG" height="300" width="400" /></a></div>
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happy winter solstice</div>
<i><br /></i></div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com4tag:blogger.com,1999:blog-5808856970830653836.post-91223071200885164852014-06-15T16:42:00.000-07:002014-06-15T17:41:09.416-07:00that's how i like it!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
simple and rustic</div>
<div style="text-align: center;">
that's how i like it</div>
<div style="text-align: center;">
fussy architectural food landscapes</div>
<div style="text-align: center;">
smoke and mirrors chemistry experiments</div>
<div style="text-align: center;">
and </div>
<div style="text-align: center;">
three acts of shakespeare on a plate</div>
<div style="text-align: center;">
are not my thing</div>
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and forget about </div>
<div style="text-align: center;">
latest craze religious fervour food</div>
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i'd rather have</div>
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a toasted cheese sandwich* </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzjSoGWtIL-lSb4XZyhvu8JBsZIy2VM8Mn3JqnE7OyHMHJDEBixrMm89TnyQBg2qhclCPbhAZF1CfCscvFOQKGLNFwwcEMG6kIg6WA0J4bNSJQnC0SYmI7FMerO8OUYeVwy99GjSxm9g/s1600/2014_03_09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzjSoGWtIL-lSb4XZyhvu8JBsZIy2VM8Mn3JqnE7OyHMHJDEBixrMm89TnyQBg2qhclCPbhAZF1CfCscvFOQKGLNFwwcEMG6kIg6WA0J4bNSJQnC0SYmI7FMerO8OUYeVwy99GjSxm9g/s1600/2014_03_09.jpg" height="400" width="400" /></a></div>
<span id="goog_223872154"></span><span id="goog_223872155"></span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: x-small;">row 1: hummous with homegrown tomato and mint</span></div>
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</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">row 2: spelt buttermilk pancakes with water poached pears and fresh raspberries and </span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">roasted pumpkin and capsicum soup with homemade stock</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">row 3: individual moussakas</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">row 4: herbs de provence (a gift from france) and cheese scone </span><span class="Apple-style-span" style="font-size: x-small;">and </span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">minted haloumi with the last of summer's tomatoes and cucumber</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">and </span><span class="Apple-style-span" style="font-size: x-small;">lots of different loaves of bread..</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">always!</span></div>
<br />
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i>note</i> * but it would have to be good bread, preferably home made sourdough, and the best cheese i can afford</div>
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<br /></div>
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what's your thing?</div>
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<br /></div>
</div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com9tag:blogger.com,1999:blog-5808856970830653836.post-86692547037194705632014-06-07T17:09:00.000-07:002014-06-08T00:09:58.129-07:00may in my garden<div dir="ltr" style="text-align: left;" trbidi="on">
i don't think i'd fully appreciated how much work i actually do in my garden until i came back from a recent two week trip..nettles, flanders poppies and borage plants had literally taken over my front garden as well as the degraded and in need of resurfacing gravel paths..most of the seeds i'd planted a week or two prior to leaving hadn't come up..kikuyu was sprouting long tentacles from next door's lawn and from my own lawn into my various garden beds..and my broccoli seedlings had a sporty polka dot look from being eaten by cabbage moth larvae..but my neighbour's father had mown my lawns..they'd well and truly needed mowing before i went away but i'd not had time..thanks ray..you're a legend!<br />
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u><br /></u></div>
<div style="text-align: center;">
<u>the hard yakka</u></div>
</div>
<div style="text-align: center;">
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<br /></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><br /></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>planted</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ broad beans, radish, onion, oak leaf lettuce, carrot and sweet pea seeds directly in soil (only the broad beans and radish survived my trip away)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ ruby chard, dill and mustard greens in a seed raising box (the chard survived)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ broccoli and pansy seedlings</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ relocated self sown cornflower seedlings<br />
<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>pruned</i></div>
</div>
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<i><br /></i></div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ lemon verbena</div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>removed</i></div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ eggplant bushes even though they were still producing flowers</div>
</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ parsley and rainbow chard</div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ lots of the ever over abundant nettles, flanders poppy and borage </div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ invasive kikuyu from my next door neighbour and from around vegetable garden beds that threaten to take over my hard won vegetable garden beds</div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ carnations from the window box </div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>dug</i></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ vegetable garden bed where parsley and rainbow chard were removed and a section of the same garden bed that i have been trying to rehabilitate with compost and manure (it was covered in concrete up until a few years ago)</div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
</div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>composted/manured</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ continue to compost all kitchen scraps and to cut up and compost all garden waste apart from invasive bulbs such as oxalis<br />
~ composted and manured window box for resowing</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>extended new vegetable garden bed</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ i covered the remaining area in another op shop purchased woollen blanket ($4) and started adding kitchen waste and cut up garden material<br />
<br /></div>
<div style="text-align: center;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u><br /></u></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>the rewards</u><br />
<u><br /></u></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>picked/picking</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ green beans (blue lake)..the plants are still producing a handful of beans every few days, radishes, egg plant, spring onions, chilli and rainbow chard</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ parsley, basil, celery, tarragon, rosemary, thyme, mint, sage, chives, lemon balm, comfrey, pineapple sage, lavender, nettles, borage flowers, lilac flowers, marigold petals, violets, roses, hollyhock flowers, nasturtium leaves and flowers</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ rhubarb, the last of the pomegranate, cumquat and alpine strawberries</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br />
<div style="text-align: center;">
<u><br /></u></div>
<div style="text-align: center;">
<u>more hard yakka</u></div>
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>need to</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ pick chillies for drying</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ plant peas, spinach, coriander, beetroot, mustard greens and potatoes (check seasonal suitability first)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ plant a manure crop on bed where parsley and rainbow chard were removed and in the area being rehabilitated</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ replant onion, lettuce, carrot and sweet pea seeds </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
_ replant carnations in window boxes</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ finish tidying garden edges</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ stay on top of weeding</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ remove bean plants when production ceases</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ pick crabapples</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ transplant lemon verbena and black currant bush<br />
~ mow lawn (i use a hand mower)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
<b>rainbow chard, rice and lemon soup*</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
tea with hazel</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>ingredients**</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><br /></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1-2 bunches of young rainbow chard well washed</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
6 spring onions cut fine</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 celery stalks cut fine</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
6 cloves garlic cut fine</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 cup chopped parsley </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 cup chopped celery leaves</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/4 cup torn mint leaves</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 cup arborio rice</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 litres stock (i used homemade)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
juice of 1/2 lemon per serve</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
olive oil</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
salt and pepper</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><br /></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>method</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><br /></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ remove stalks from chard and cut into approximately 2 cms pieces and cut leaves to desired size</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ in a large saucepan heat a few tablespoons of olive oil, add chard stalks, celery stalks, and garlic and saute for a couple of minutes</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ add rice and cook for a few more minutes</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ add stock and bring to the boil and cook until the rice is al dente</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ add chard and celery leaves and mint and parsley and cook until the leaves are softened</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ add salt and pepper to taste</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>serving</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><br /></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
~ drizzle each bowl with lemon juice and a little oil</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinEpk22r_TC-_-hu8U0qKPoKBXjjiMGiA0kvwXHZMvflzAv2FshZZcUuzuGYurggroyjpGLE2ry2_Nlm6i9q8nmfLrrmS6ldg7ar74gXZxHhW6f87Awx3Lupp9kgT7D6UK73zSOTLYr4/s1600/IMG_3459.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinEpk22r_TC-_-hu8U0qKPoKBXjjiMGiA0kvwXHZMvflzAv2FshZZcUuzuGYurggroyjpGLE2ry2_Nlm6i9q8nmfLrrmS6ldg7ar74gXZxHhW6f87Awx3Lupp9kgT7D6UK73zSOTLYr4/s1600/IMG_3459.JPG" height="323" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">rainbow chard coloured broth</td></tr>
</tbody></table>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>notes</i><br />
<br />
* this soup was inspired by a greek dish called <a href="http://ellysaysopa.com/2008/05/07/spanakorizo/"><span class="Apple-style-span" style="color: #bf9000;">spanakorizo</span></a> (spinach rice)..i love the flavour of dill but i didn't have any growing so i added mint instead<br />
** all the greens were from my garden</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br />
<div style="text-align: center;">
see you next month for 'june in my garden'</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
</div>
</div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com1tag:blogger.com,1999:blog-5808856970830653836.post-76565748742338971792014-06-03T17:21:00.003-07:002014-06-03T23:50:13.741-07:00winter<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<br />
how i love winter</div>
<div style="text-align: center;">
it's been cold enough to</div>
<div style="text-align: center;">
celebrate the new season with an open fire</div>
<div style="text-align: center;">
cook comforting food</div>
<div style="text-align: center;">
and cosy up in one of my quilts </div>
<div style="text-align: center;">
oh..how i do love it </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOX2qQ3t7Jz7NgGUFwLnvucFFgtSRO6l0cdKAW68fuHZHQJNRArmEb6g5AaBRrRVcx0qjAfdY1q903V8qB76GUd3mBLX-p_xBaz_PqmLcnIS6KXKHruvVaANMeM6EFNJ1Jox8jluMgPks/s1600/IMG_3447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOX2qQ3t7Jz7NgGUFwLnvucFFgtSRO6l0cdKAW68fuHZHQJNRArmEb6g5AaBRrRVcx0qjAfdY1q903V8qB76GUd3mBLX-p_xBaz_PqmLcnIS6KXKHruvVaANMeM6EFNJ1Jox8jluMgPks/s1600/IMG_3447.JPG" height="300" width="400" /></a></div>
<br />
<br />
<div style="text-align: center;">
<b>apple, rhubarb and ginger crumble*</b></div>
<div style="text-align: center;">
tea with hazel</div>
<div style="text-align: center;">
serves 4</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<i> ingredients</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
6 medium sized granny smith apples </div>
<div style="text-align: left;">
4 stalks rhubarb (i used homegrown)**</div>
<div style="text-align: left;">
1-2 teaspoons finely grated ginger</div>
<div style="text-align: left;">
1 tablespoon (tbs) golden castor sugar</div>
<div style="text-align: left;">
70 gms butter</div>
<div style="text-align: left;">
70 gms castor sugar</div>
<div style="text-align: left;">
70 gms moscovado sugar</div>
<div style="text-align: left;">
70 gms plain flour</div>
<div style="text-align: left;">
2 tbs oats<br />
<br />
<i>method</i><br />
<br />
~ peel, core, cut each apple into 8 sections, and place in acidulated water<br />
~ cut rhubarb into 4 cm pieces<br />
~ place apple pieces in a large saucepan with 3-4 tbs water and cook over low heat stirring gently until the apples are al dente<br />
~ place apples in greased oven proof dish along with rhubarb, ginger and sugar<br />
~ rub the butter into the flour, sugar and oats and top the fruit with the crumble mix<br />
~ bake at 180 deg c until the crumble is crisp and brown and the fruit underneath is bubbling<br />
<br />
<i>serving</i><br />
<i><br /></i>
~ serve with cream, vanilla ice cream or as i prefer with a <a href="http://teawithhazel.blogspot.com.au/2012/05/afternoon-tea.html"><span class="Apple-style-span" style="color: #bf9000;">homemade vanilla custard</span></a><br />
<br />
<i>notes</i><br />
<i><br /></i>
* i've been making apple crumble for years using the same recipe but i changed a couple of things recently such as adding ginger instead of lemon to the fruit and oats to the crumble mix..i've tried adding oats before but not in such a small quantity..it seems to make the topping adhere just the right amount so that it's biscuity and crunchier than my previous crumble..<br />
** at last i have the variety of rhubarb i want and like..the thinner stalked red one..my last two attempts at growing it resulted in unnaturally zealous plants with green stalks that stayed green despite everything..i tried to love it but i was put off by the green gloop it cooked into so it had to go..</div>
<div style="text-align: left;">
<br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU68NzX90155jdnENCkhQZui8oFokCkYqHq0VI9pP06QJ_8EBLuz8H8M94E4f9zSFgg1v9QkFMK_mbdyEC6bWWxkBSQuu2pncsOWIviBtTsguwdR5eKpjXrXWs__avu8LVENuq6rLkNE/s1600/IMG_3445.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU68NzX90155jdnENCkhQZui8oFokCkYqHq0VI9pP06QJ_8EBLuz8H8M94E4f9zSFgg1v9QkFMK_mbdyEC6bWWxkBSQuu2pncsOWIviBtTsguwdR5eKpjXrXWs__avu8LVENuq6rLkNE/s1600/IMG_3445.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this in pristine condition enamel dish is a recent op shop purchase..</td></tr>
</tbody></table>
<br />
<div style="text-align: center;">
do you love winter too?</div>
<div style="text-align: center;">
<br /></div>
</div>
tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com4tag:blogger.com,1999:blog-5808856970830653836.post-59187682333058038102014-05-26T22:45:00.002-07:002014-05-27T14:32:05.001-07:00homemade yeasted crumpets <div dir="ltr" style="text-align: left;" trbidi="on">
i really understood the whole battery hen thing when my children and i raised baby chooks in our laundry..light on, they'd start pecking mechanically at their food, lights off, they'd sleep..it was quite cute but also confronting because i could see how their instinct to feed in lit surroundings left them open to abuse..<br />
<br />
i saw similarities between battery hens and humans recently when i went on long plane trip..there we all were jammed into too small seats pecking away at food while the light was on and then nodding off when it was dark..well..some of us were..not me though..i've never been able to sleep sitting up..even when i was young..for instance, when i was in my twenties travelling with friends by overnight train from san sebastian to paris (it was free because the ticket sales staff were on strike) my friends had no trouble nodding off to sleep but i recall staying awake the whole night puffing on too many cigarettes and staring into the dark..by the time we got to london (several days and more sleepless nights later) i was really sick with a middle ear infection and a swallowing razor blade like throat infection..it took a trip to a hospital emergency department, antibiotics and several weeks of rest to recover..at three score and more it's the same for me with flying..yeah i know..first world problem..no one made me go..not like the poor battery hens that have no choice..<br />
<br />
one thing i longed to do as soon as i returned home was make sourdough bread but my starter had gone into a neglect based decline..to make matters worse it developed a cheesy smell and black mould on the surface after i took it out of the fridge, with a view to feeding it, but then forgot about it..resuscitative strategies have paid off and it's looking a bit perkier today..not me though..four days later and i'm still feeling jet lagged..the fact that i'm not enjoying coffee from <a href="http://www.provata.com.au/"><span class="Apple-style-span" style="color: #b45f06;">my favourite cafe</span></a> after two weeks of not so good coffee says it all!<br />
<br />
it doesn't matter that i can't make sourdough though because i've had crumpets on my mind ever since i came across<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #b45f06;"> '<a href="http://www.thecrumpetshop.com/"><span class="Apple-style-span" style="color: #b45f06;">the crumpet shop</span></a>'</span></span> in seattle washington..anyone who makes yeasted and sourdough things will understand how excited i was when i came across a shop dedicated to making organic crumpets on the premises in full view of the customer..the other thing that got me excited was the great way tea was offered there..it was drink as much thermos tea as you like for about $1.50 from a range of four hot teas and one iced tea..why can't we do that here? <a href="http://australia.gov.au/topics/health-and-safety/occupational-health-and-safety"><span class="Apple-style-span" style="color: #b45f06;">oh&s</span></a> issues?<br />
<br />
the only other attempt i've had a making crumpets was decades ago and i have a hazy recollection of the crumpet mix sticking to the egg rings and them not being very crumpetty crumpets..here i used a <a href="http://tvnz.co.nz/masterchef-australia/ep-6-green-eggs-and-ham-homemade-crumpets-4312933"><span class="Apple-style-span" style="color: #b45f06;">masterchef recipe</span></a>..the minor changes i made are noted below..they're much better than my last lot but there's room for improvement..<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-kQXnwF_v3EvqJSrN1oZVrPQeuNg-lW2JXDyPMucuQsiCXRtI3L3wQymjOwpyX5sOznnvzRZhZ9DLYsUjI6-0LP5E6fflOCy-IHO6MheN8v5S_zoGHRyFX6hG0h8WacbSSpgCztpFP4/s1600/IMG_3440.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-kQXnwF_v3EvqJSrN1oZVrPQeuNg-lW2JXDyPMucuQsiCXRtI3L3wQymjOwpyX5sOznnvzRZhZ9DLYsUjI6-0LP5E6fflOCy-IHO6MheN8v5S_zoGHRyFX6hG0h8WacbSSpgCztpFP4/s1600/IMG_3440.JPG" height="335" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crumpet with butter and maple syrup</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAatCT1Vgr1ohyphenhyphenTaa4SdbWegpvBvH8t_Fotbu66cyzoB75Z8RuUPFtimJ8-AdLP0TDHXkzfgce5lBwwsKUWeecwMAnB00gCS_cGM3iR3vi8bs2MOv1zGol6zB8U3Zno4BtdTmfS8vEKP0/s1600/IMG_3441.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAatCT1Vgr1ohyphenhyphenTaa4SdbWegpvBvH8t_Fotbu66cyzoB75Z8RuUPFtimJ8-AdLP0TDHXkzfgce5lBwwsKUWeecwMAnB00gCS_cGM3iR3vi8bs2MOv1zGol6zB8U3Zno4BtdTmfS8vEKP0/s1600/IMG_3441.JPG" height="376" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">one of six red rimmed enamel and six blue rimmed enamel bowls i bought <br />
from a wharehouse in los angeles</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3vD-w96ag06p8ECKdUyA_QicvCCdbHNJMczwtfNhBVlrz8cPz0q7H05Vel0zdriTUV-wx9wKBT-4rV-GB43513AGtHcrqj5p1tgKoQiP1s38yQspUol7V75eQqMOtHfuTOnOD6N-5V4/s1600/IMG_3432.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3vD-w96ag06p8ECKdUyA_QicvCCdbHNJMczwtfNhBVlrz8cPz0q7H05Vel0zdriTUV-wx9wKBT-4rV-GB43513AGtHcrqj5p1tgKoQiP1s38yQspUol7V75eQqMOtHfuTOnOD6N-5V4/s1600/IMG_3432.JPG" height="400" width="170" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">$13 for maple syrup from trader <br />
joe's in los angeles</td></tr>
</tbody></table>
<i><br /></i>
<i>comments: </i><br />
<br />
~ i only used 1 teaspoon of yeast..next time i make them i'll use the full amount stated in the recipe<br />
~ i thinned the mixture by adding about 30 mls of extra water to help bubbles develop on the surface<br />
~ i used egg rings rather than the larger crumpet rings so my crumpets were smaller than traditional ones..the mix makes about 20 egg ring sized crumpets<br />
~ i cooked them in batches of four in a preheated cast iron frying pan that i very lightly greased<br />
~ i found that it was best to liberally grease the inside of cold rings with butter, place them in the frying pan, and immediately fill them with the crumpet batter..i tried heating the rings, greasing them with olive oil, and then filling them but the mixture stuck to the rings<br />
~ in 'the crumpet shop' they cooked their crumpets in a semi enclosed environment so to replicate their method i put a baking tray over most of the top of the frying pan<br />
~ i found the crumpets needed 10 minutes on a low heat on the first side and a further 5 minutes on the second side (i didn't grill mine on the second side as per the masterchef recipe)<br />
~ i plan to make the next batch with sourdough<br />
<div style="text-align: left;">
<br /></div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com6tag:blogger.com,1999:blog-5808856970830653836.post-18435883061954987762014-05-06T15:51:00.001-07:002014-05-25T22:29:05.367-07:00milk glass<div dir="ltr" style="text-align: left;" trbidi="on">
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atop the mantle piece is my milk glass collection</div>
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soothing me</div>
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with white soft light whispers </div>
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exhausting me</div>
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brash red, green, orange and blue enamel teapots gone</div>
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for now</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gEatkYc380-eCnwiLojasEml0ysFMCIj-i7XUCR8SGgsItxtIlc_0e1kYN5dm0e6-naWLBZITvNAvR-Gg0EkcDvuk8Ip0p0DllKBNtD3r_-yCLQfdIAqxdW6DxPwI4TOelSkGwf3lPk/s1600/IMG_3328.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gEatkYc380-eCnwiLojasEml0ysFMCIj-i7XUCR8SGgsItxtIlc_0e1kYN5dm0e6-naWLBZITvNAvR-Gg0EkcDvuk8Ip0p0DllKBNtD3r_-yCLQfdIAqxdW6DxPwI4TOelSkGwf3lPk/s1600/IMG_3328.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a gift from my girl kat..because i love chooks</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZsAV4vBOhyrRIzh0gVe7CGKTrocEow8ahZp8ImyoTLMsU8_cUoLVgdQqd-JGBYp9gZDtxf5qaV4cB8W9QL-J7bX3Rlf_3cF8FZ53r-CDmFO3R9dElHyul-vhzoegWzwDdXpDFCZdlew/s1600/IMG_3325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZsAV4vBOhyrRIzh0gVe7CGKTrocEow8ahZp8ImyoTLMsU8_cUoLVgdQqd-JGBYp9gZDtxf5qaV4cB8W9QL-J7bX3Rlf_3cF8FZ53r-CDmFO3R9dElHyul-vhzoegWzwDdXpDFCZdlew/s1600/IMG_3325.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFqChcatUzRoYhnbWTkKvJQdo8rW6OW8lLJCJu1CYczmwbWlNZDhE5aXfwHscY3T5_Ktz1dJqqx4vCXvxVJCM4VYUAn2ICX-EaN2YDr8PPiB9Wl2Y1W90jQHAn2rSaQt30xAfoi0zjM0/s1600/IMG_3327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFqChcatUzRoYhnbWTkKvJQdo8rW6OW8lLJCJu1CYczmwbWlNZDhE5aXfwHscY3T5_Ktz1dJqqx4vCXvxVJCM4VYUAn2ICX-EaN2YDr8PPiB9Wl2Y1W90jQHAn2rSaQt30xAfoi0zjM0/s1600/IMG_3327.JPG" height="300" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqIWVzvIJSJv9rxF5MSkBy0Vk5dEenkCthSAAMwZub9XoCYEXxvDp5DXOdqxjdZ_khB-q-d0FMTeXNOZNzA-Snt2w70_bvoxV7WDbktti3Y9W-ES-1suGVupD9nYawbBmTn_ABmhWqwM/s1600/IMG_3336.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqIWVzvIJSJv9rxF5MSkBy0Vk5dEenkCthSAAMwZub9XoCYEXxvDp5DXOdqxjdZ_khB-q-d0FMTeXNOZNzA-Snt2w70_bvoxV7WDbktti3Y9W-ES-1suGVupD9nYawbBmTn_ABmhWqwM/s1600/IMG_3336.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo bombed by sourdough baguettes! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhX-XVkuLdnMzaQFQIxO0DV0AUH_i7J5RtJ19KCeUDddLxjGHLvSQ7mgYUtBnO4n-TkPGfxEf9bsS6sLkwjTNIR37_H4S-HGOtRbEkUDn3lzfP6IRpvYzHn_b8uNi3YFQYqTgcbeaVPE/s1600/IMG_3331.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhX-XVkuLdnMzaQFQIxO0DV0AUH_i7J5RtJ19KCeUDddLxjGHLvSQ7mgYUtBnO4n-TkPGfxEf9bsS6sLkwjTNIR37_H4S-HGOtRbEkUDn3lzfP6IRpvYzHn_b8uNi3YFQYqTgcbeaVPE/s1600/IMG_3331.JPG" height="400" width="373" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it has 'avon' on the base but i don't hold that against it</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIaAy7f7WUtNicFYAMDHBiCcbiegGxMyt_s6hSFLpQY8mQ0nVrlO7QW6LW5Rb1FelNwn5yiuMIQ_JfGGkXvHV5ykgxMu68c0-WLwiZWGP5CFiP0PqvnZFeezSDDYdHLVEmJL__cxejW8/s1600/IMG_3332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIaAy7f7WUtNicFYAMDHBiCcbiegGxMyt_s6hSFLpQY8mQ0nVrlO7QW6LW5Rb1FelNwn5yiuMIQ_JfGGkXvHV5ykgxMu68c0-WLwiZWGP5CFiP0PqvnZFeezSDDYdHLVEmJL__cxejW8/s1600/IMG_3332.JPG" height="400" width="325" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJEawduO5WWLudPk9OFKeQJQkSIZPerdyWNAkIpqgT_L0bofjzu5GED8zzf8FcP274tlkIwwm4-Vvw3Bzw6p3Cb-MoyxVsXQW9PvjTLSUm260eVCa2DnWpUwjcIAX6j0iynfK2lSlRRo/s1600/IMG_3335.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJEawduO5WWLudPk9OFKeQJQkSIZPerdyWNAkIpqgT_L0bofjzu5GED8zzf8FcP274tlkIwwm4-Vvw3Bzw6p3Cb-MoyxVsXQW9PvjTLSUm260eVCa2DnWpUwjcIAX6j0iynfK2lSlRRo/s1600/IMG_3335.JPG" height="251" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">large cake stand (too big for the mantle piece)</td></tr>
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my bread needs to get over itself!</div>
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tea with hazelhttp://www.blogger.com/profile/06404611306828017582noreply@blogger.com5