Category Archives: Cooking

Friday Favourites – Trifle & Lemon Delicious

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This week I have 2 desserts for you to try.  They would possibly be regarded by many as ‘old-fashioned’ but that is not necessarily a bad thing – they have stood the test of time.  These recipes come from a time when dessert was created from basic ingredients from the pantry and leftovers, along with seasonal produce from the garden.

LEMON DELICIOUS

1 tablespoon butter
3/4 cup sugar
2 tablespoons plain flour
Juice and rind of 1 lemon
2 eggs
1 cup milk

Cream the butter and sugar.  Add flour, juice and rind.  Mix well.  Separate the eggs, add yolks and milk to mixture.  Place the whites in a separate bowl and beat until stiff.  Fold the beaten egg white into the mixture.  Pour into an ovenproof dish.  Stand the dish in a tray of water (about 2-3cm deep) and place in a moderate oven for about 30 minutes or until the top is firm to touch and golden.

The finished product is like a lemon self-saucing pudding.  This can be served warm or cold with ice-cream, cream or custard.Now for the trifle.  I am writing the specifically in response to a question from Jeni.  I make trifle about once each year and do not use a recipe.  It is the result of my memories of eating trifle when I was a child.  So, here goes:

TRIFLE

Sponge cake (a little stale is better)
Jelly (red or green)
Custard (cold  and thick pouring consistency)
Coconut
Tinned peaches
Jam
Orange juice/peach juice/sherry

You do need to plan ahead and make the jelly the day before.  Use only 375ml water instead of 500ml to make the jelly a bit stiffer.  Pour into a shallow dish to set.

Slice cake into thin slabs, spread with jam (strawberry is my preference) and sandwich together.  Cut cake into small pieces and set aside.

Cut jelly into cubes (bite-sized pieces).

Cut the peach slices into bite-sized pieces.

Assemble the trifle in a glass bowl starting with a layer of cake pieces.  Drizzle with a little of the juice or sherry.  Sprinkle with coconut and pour a small amount of custard over the cake layer.  Add jelly, then peaches with a little coconut and custard between each layer.

Repeat the process until all ingredients are used up.  Finish with a generous sprinkle of coconut.

HINTS & TIPS

The coconut can be toasted or slivered almonds may be used as well.  I used some sliced glace cherries to garnish the trifle this time.  Many trifles includes cream but I do not eat cream and prefer to serve it as an optional garnish.

Trifle originally evolved as a way of using up leftovers.  If you want to know more about the history you can read it here.

There is nothing definitive about making trifle.  Just do as you please and enjoy!

Filling The Freezer

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I spent yesterday afternoon in the kitchen and here are some of the results.

A batch of pastry used to make 12 mini meat pies

and 3 meal-sized pies (pastry tops only)

Trifle – using leftover sponge from when I made a Dorothy the Dinosaur cake 6 months ago.

Zucchini and carrot quiche – to use up some of the eggs we have in abundance.

Banana cake – more eggs

Lemon Delicious – eggs and lemons

It makes good economic sense do do a batch of baking while the oven is turned on.

I also made refried beans in the slow-cooker, lasagne sheets (more eggs),  spreadable butter, chopped up chillies to dehydrate them and picked 2 kg of cherry tomatoes from the neighbour’s garden.  They are now frozen waiting for me to have time to make tomato sauce.

The freezers are full and we have plenty of food for the days when I don’t have the time or energy to cook a meal from scratch.  Do you do a big cook-up in one go?

Pantry Overhaul

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Even though my pantry was reasonably organised, I decided to give it an overhaul today.  I had noticed that there were a few things stashed in containers at the front of the shelf that needed to be used or relocated.

This is what it looked like before I started.

2012-02-12 01The photo does not show the top shelf which has 2 tubs of glass jars – ones with pop-top lids in one tub and those without in the other.  I sorted all of the jars, made sure they all had lids, labels had been removed and were ready to be used when I need them.

I took a lot of the stuff out and re-arranged the jar storage system so inevitably things looked a lot worse before they got better.  Here is a view of the kitchen earlier this afternoon.

2012-02-12 02And more….

2012-02-12 03To add some interest to my day, The Duke announced at lunchtime that there were 3 branches that needed trimming of the lime tree but they were laden with fruit.  He was prepared to leave them for the time being but since the tree is never completely dormant I decided now was as good a time as any.  I picked a 10 litre bucket full of limes and cut the offending branches off.  So, in the midst of the pantry project I juiced the limes and have frozen them – some in ice-cube trays and some in 400ml blocks.

I moved a couple of things from the pantry to the sideboard so we cast a critical eye over the contents of the sideboard.  The Duke and I agreed that a few things could go.  A true minimalist would probably get rid of almost the entire contents but that is not my style.  However, it is good to refresh your memory of what is actually stored and I have resolved to use some of my ‘good’ things more regularly.

My op shop bag is now full and ready to go when I am next going to town.  I also have a bag of a few items for Belle.  I always offer anything which I think may be useful to my daughters before I consider sending it to the op shop or Freecycle.  However, they understand that there is no compulsion for them to accept it and I will not be mortally wounded if they say no.

I have finally finished revamping the pantry and this is the result.

2012-02-12 04Bottom shelves

2012-02-12 05I threw out a couple of bits of foodstuff – a few crumbs of powdered mustard in a tin that must be at least 10 years old, some jam that had gone mouldy and a handful of glace cherries that  were over 12 months old and were all dried and shrivelled.  I had about 3 bottles with a tiny bit of oil in each so that was all decanted into the current bottle.

I now know that everything in the pantry is useful, in working order  or fit to be eaten.  I also know exactly what is there and can work on using up some of the odd items which are not part of my regular basic stores.

Friday Favourites – Date & Ginger Loaf

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This is my variation on a gingerbread recipe I have had for years.  It is a soft, cake-like gingerbread, not hard, biscuit-style gingerbread.  The recipe came from my mother but I do not know any more about the origin of it.

GINGERBREAD

1/2 cup sugar
1/2 cup butter
1 egg
1 cup treacle
1 cup hot water
2 and 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 cup chopped dates

Cream the butter and sugar, add egg and beat well.  Combine water and treacle.  Combine all of the remaining ingredients except the dates.  Add the treacle mixture alternately with the dry ingredients.  Finally, mix in the dates.  Pour into a greased, lined tin.  Bake at 170 degrees for 45 – 55 minutes.

2012-02-10 02The original recipe did not have the dates in it.  This is a versatile cake as it can be served as a dessert  with custard, sweet white sauce or caramel sauce.  It is also makes a nice cake for morning tea.  I usually slice it and add to our packed lunches.

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Squirrel It Away

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I have had a very productive weekend.  Following on from yesterday’s post about the Tabasco sauce I wanted to show you my other achievements in the kitchen.

The bell chillies were dried and the 4 trays of sliced chillies ended up reducing to this.

2012-02-05 01I then ground them in the spice grinder attachment for my food processor.

2012-02-05 02This is what I ended up with.  45g of powdered chilli – grown about 20 metres from the back door with no chemical sprays.  The smaller jar is the residue after I had sieved it mixed with some avocado oil.  I will use the chilli oil to add a little bit of flavour when cooking.

2012-02-05 03Today we went to the Caboolture Markets.  I bought the fruit and vegetables that I needed as well as 9kg of tomatoes.  These were being sold for 99c/kg so I filled my Ecosilk bag.

2012-02-05 04I decided to make tomato pasta sauce that I will be able to use in a variety of ways.  The ingredients are tomatoes, onions, basil, tomato paste and red wine.  The onions were from our crop last winter which were diced and frozen, the basil from the garden, tomato paste and red wine from the cupboard.

I forgot to take any photos as I was working flat out to get this done this afternoon but here is the end result.

2012-02-05 05The sauce in the plastic containers will be frozen and the jars of sauce were processed in a hot water bath so they will be stored in the cupboard.  This was my first attempt at processing anything in a hot water bath.  I am confident that it has worked well as the pop-tops have all been vacuum sealed.

I am definitely going to do some more research and learn more about this method.  It means that I can preserve food without using the freezer and being reliant on a consistent supply of electricity.  There is also a small matter of available space in the freezer, too.

Any tips or recommendations of resources on preserving would be appreciated.

A Chilli Kind of Day

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I went down to the garden this morning to pick the bell chillies. Here they are ready for me to slice and de-seed them.

2012-02-04 01While I was picking them I noticed the other chilli bush which I call Birdseye chillies.  I have never picked or used them as I am sure they would be too hot.  The bush looks pretty in the garden, especially as the chillies ripen.

2012-02-04 02Here is the bush after I had picked most of the red ones.  I decided to check Google and see if I could make Tabasco sauce as I knew I was getting to the point where I would need to buy some more.  Sure enough, there are dozens of recipes on the internet so I decided to try it.  From the photos I saw on the internet my bush is what are called tabasco chillies in the USA.

First I covered my hands with a couple of bread bags and secured them with rubber bands.

2012-02-04 03Then I set to work.

2012-02-04 04Here are 4 trays of sliced and de-seeded bell chillies ready to go in the dehydrator.  Once they are dried I will be grinding them to make chilli powder.

I adapted a couple of recipes I found for the tabasco sauce and this is my version.

TABASCO SAUCE

150g of hot chillies
165ml white vinegar
3/4 teaspoon salt

165ml white vinegar, extra

2012-02-04 05Chop the chillies (including seeds) roughly (I actually put them in whole), place in a small saucepan with vinegar and salt.  Bring to the boil, simmer gently for 5 minutes.  Remove from heat and allow to cool.  Blend until smooth.  Add another 2/3 cup vinegar and combine.  Press through a fine strainer.  Discard the residue.  Pour liquid into sterilised bottles.  Store for 2 weeks before use.

2012-02-04 06WARNING:  THIS IS VERY HOT!!

Friday Favourites – Tuna Patties

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I posted a comment on this post at Frugal Downunder this morning and promised that I would do my Tuna Pattie recipe for Friday Favourites this week

TUNA PATTIES

425g can of tuna
1 1/2 cups cooked rice
2 large potatoes, cooked and mashed
2 tablespoons lemon juice
Black pepper

Drain and flake the tuna.  Place in a bowl with other ingredients and combine thoroughly.  Form into patties, dust lightly with flour and fry in a little oil.

Drain and serve with salad or steamed vegetables.

HINTS & MODIFICATIONS

I have tried all sorts of variations when making these patties but find that the combination of potato and rice provides the best binding agent.

I use arborio rice but any shortgrain rice which is well-cooked should work.  Do not add any milk or butter when mashing the potatoes.  The quantities are fairly flexible depending on how far you are trying stretch a tin of tuna.

I freeze these patties and they make a quick and easy meal when you are pushed for time.

You can vary them by using salmon or any freshly cooked fish.  I have made them using leftover poached salmon and they were really delicious.  Seasoning can be adjusted to suit – I have used lime juice, celery salt and French mustard at various times.  You are limited only by your imagination.

I do not have any photos to go along with this post but I do hope you are inspired to experiment with this very basic recipe.

Make Your Own Pasta

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I have finally set some time aside to try out my pasta maker.  It is an attachment for my Kitchen Aid.  Here are some photos from my effort on Sunday afternoon.

2012-01-31 01The mixer with flat blade

2012-01-31 02Ingredients – flour, salt, eggs, water

2012-01-31 03Pasta roller

2012-01-31 04

Spaghetti cutter

2012-01-31 05Lasagne sheets – cut, floured and packaged for freezing.

2012-01-31 06Spaghetti – dried, coiled into a nest and ready to refrigerate or freeze.

I also made fettucine which we had for dinner that night.  I don’t think I will ever buy dried pasta again.I am very pleased with the results of my first attempt and am looking forward to experimenting with different flours and flavourings.

This is another food that I have complete control over the ingredients.  I have also eliminated more packaging from our lives.

Friday Favourites – Savoury Quiche

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At the risk of sounding monotonous, here is another quiche recipe.  I use different fillings depending on what is available but the principle remains the same.

SAVOURY QUICHE

PASTRY SHELL

1 quantity of shortcrust pastry.  The recipe is here.  I use a 25cm (10 inch) quiche dish and this is more pastry than I need.  You can freeze the excess or use it and make something else while the oven is turned on for the quiche.

FILLING

4 eggs
Cream/milk/milk powder/evaporated milk
1/2 cup grated cheese
1/4 teaspoon cayenne pepper
2 rashers shortcut bacon, diced
1 onion, finely chopped
Free choice – could be asparagus, mushrooms, corn kernels, spinach, tomato slices

Lightly fry the bacon and onion.  Spread mixture over the base of the quiche.  Add whatever other filling ingredients you choose and top with the grated cheese.  Beat the eggs with milk and or cream.  I usually use milk powder and water mixed in equal proportions to make a slightly richer mixture.  Add the cayenne pepper.  Pour over the filling until it is within about 1cm of the top of the pastry shell.  Bake in 180 degree oven for about 40 minutes.

2012-01-27 01

I did not get an opportunity to photograph the finished product before dinner last night so here is what is left.  I have cut it into portions to freeze.  We will then have it in our lunches next week.

I love recipes like this that allow for a degree of flexibility depending on the available ingredients.  It is a great way to use up a few sad vegies from the crisper.

Friday Favourites – Zucchini Quiche

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A friend gave this recipe to me nearly 30 years ago.  It seems to be commonplace now but at the time it was a real novelty.  I use it for main meals, packed lunches and finger food depending on the the serving size of the pieces.  The ability to serve it either hot or cold just adds to the versatility.

ZUCCHINI QUICHE

350-400g zucchini, grated
1 cup grated cheese
1 onion, finely chopped
1 cup self-raising flour
¼ cup oil
5 eggs
Black pepper for seasoning

2012-01-20 01
Place all of the ingredients in a large mixing bowl and combine.  Spread in an ovenproof dish and bake for approximately 45 minutes at 180 degrees.

2012-01-20 02
HINTS & MODIFICATIONS

2012-01-20 03
I love this recipe for several reasons.  It allows me to make use of the things we produce – eggs, zucchini and onion.  The recipe is one of the most forgiving and versatile ones I have come across.  At various times I have used 1 less egg, substituted milk for 1/2 of the oil, used up to 100 g more or less of zucchini, substituted half of the zucchini for other vegetables such as grated carrot, diced capsicum or corn kernels.  The results may not be perfect but it is definitely edible.

The quiche is usually served with salad here, but the options are almost endless.

2012-01-20 04
I am pleased to say that all of the salad is home-grown except for the capsicum.  The eggs, zucchini and onion are also home-grown and even the oil I used is local avocado oil.

Please let me know if you are inspired to try this recipe if you are not already familiar with it.  I trust that you will enjoy the results as much as we do.

NOTE:  To make this gluten-free, I use gluten-free flour and add 2 teaspoons of baking powder.