Danish Apple and Berry Cake

I have had this recipe for a very long while and cooked it many times.  It's one of those hearty winter puddings that you couldn't imagine eating in the middle of summer - kind of goes with lamb and barley soup and more of a pie than a cake.

Like many people, I didn't really have a past until I turned forty - that is, I did, but it didn't concern me - I just lived in the moment and then, it just kind of descended upon me and spun me up like a ball of fairy floss on a stick that just keeps on growing.  Well, my mind was turning the other day with sticky sweet memories thinking about my mother's pies and how good her pastry was - so I rang her to ask her secret and her reply was 'cold hands' - so there you go.  She doesn't make her famous pastry anymore but I hope mine would get her smile of approval.

Ingredients

800g can of pie apples or 1kg fresh cooking apples, peeled, sliced and stewed until soft with a little honey or sugar without adding any water - do it gently!

1 cup blackberries (optional) added to the apples just before they finish stewing

NOTE: if you are not adding berries, add some cinnamon and sultanas to the apples

2 1/4 cups self-raising flour (I use wholemeal)

2/3 cup cornflour (this gives the pastry it's crispy, crunchiness)

2/3 cup caster sugar

200 g butter, cut into pieces

1 large egg

2 tsp vanilla

1/3 cup milk

Method

1.  Preheat oven to 180oC

2.  Lightly grease 23cm springform pan

3.  Put the sifted flours, sugar and butter into a food processor bowl and process until mixture resembles breadcrumbs.

4.  Pour in the egg, vanilla and milk and process until mixture wraps around the blades.

5.  Roll out 2/3 of mixture and press into cake tin reserving 1/3 for lid.

6.  Spoon in apple and berry mixture, then cover with pastry lid.  Roll over edge of pastry to form sealed crown.

7.  Glaze with a beaten egg and bake for about 50 minutes or until golden.

This is not an elegant desert and is supposed to be rustic looking.

NOTE:  You can use any fruit to add to the apples - rhubarb, raspberries, blackcurrants etc - just make sure that the fruit is par-cooked, but not sloppy when you put it in the pie otherwise the pastry will be soggy and the whole thing will fall apart!

To serve: Lightly dust with icing sugar and it is definitely obligatory to serve this with custard.  Seconds anyone?

Lamb, bean and barley soup

I am sure there is a version of this recipe for every village around the world that keeps sheep - it was certainly a big part of the British Isles' culinary delights when I was growing up - just with different names (not that Brixton in south-east London was a village that kept sheep, the odd goat maybe, but you get my drift!).  In our house it was known as 'white stew' - because of the barley, onions, leeks and turnips - very pale looking, but delicious and hearty never-the-less and made with the cheapest, tastiest cuts of lamb - something on the bone. This very British of dishes crops up in all parts of the country as Scotch broth, Lancashire hot pot, Irish stew and Welsh lamb broth - cheap, hearty non-nonsense food.

Since venturing further afield I have found versions of this dish cropping up all over the place; in rural France, northern Italy, the Middle East and Greece. And, I suppose that this one is a rustic mix of all of those I have tried and enjoyed.

The evenings are drawing in, the nights are getting colder so it's time for a winter warmer - a really hearty soup.

This one came about because I was looking after my son's dog while he was away working. Groover arrived with his bed and a bag of fresh 'lamb off-cuts'.  Further investigation revealed a couple kilos of prime lamb - neck chops - the best cuts for making casseroles and soups, and yes folks, this is what I made  my soup from - the dog bones - just don't tell my son!  Groover did get the scraps though - and a big bowl of soup.  You might as well make a lot because it takes a while to cook and the leftovers will freeze really well.

Ingredients
1 kilo of lamb neck chops - best end of neck or neck rosettes.
1 cup of borlotti beans, soaked overnight
1 cup of chick peas, soaked overnight
3/4 cup pearl barley
1 large brown onion, chopped finely
1 leek, white part washed and chopped (optional)
2 sticks of celery, chopped
3 carrots, peeled and chopped
2 potatoes, peeled and chopped (waxy kind best)
1 bunch fresh parsley (click here to find out why parsley is so good for you)
Salt and pepper

Method
Trim meat of any fat.
Place with other ingredients (except parsley) into a large stewing pan and cover with water.
Bring to boil and skim off any scum.
Simmer slowly for about 3 hours.
You may need to top up with a little more water as the barley and beans swell.
When it is cooked take the meat off the bones and return to the soup.
Add the chopped parsley.
Optional extras; swede, turnip and fresh peas, and a squeeze of lemon juice before serving.

TOP TIP:  After you have cooked it, if you put it in the fridge over night, the fat will rise to the surface and becomes really easy to remove before you re-heat it.

Groover, he doesn't look deprived does he?

Tacca integrifolia - Bat Flower

Tacca integrifolia
Bat Flower
DIOSCOREACEAE

WHAT:  This is one of those truly strange specimens of the plant world - really too weird to be called beautiful, but never-the-less fascinating and a real show stopper;  have had a steady stream of people coming by for a viewing of this quite incredible plant since it came my way as a gift - certainly infinitely more interesting that a tub of talcum powder!

Common to south-east Asia, I was also surprised to find that certain species are also native to the northern tropical parts of Australia as well as Africa.

It comes in this white and black/purple flowering variety as well as a totally black specimen Tacca chantrieri.

The leaves are also spectacular, glossy green and huge - some of the ones on my specimen reach over 50cm long.

The flower appears in bud as a kind of folded over white hand.  These paper-like fingers (sepals) begin to separate revealing purple pods inside with lots of white whiskers growing out of the side.  The petals of the purple pods (individual flowers) begin to recurve, exposing the inner part of the flower, and the white whiskers just get longer and longer, with the ends turning purple as it matures.  Each inflorescence lasts about a month and, by that time, the whiskers are not white at all, but totally purple - very strange!

White whiskers turning purple!

HOW  Tacca is not really a difficult plant to grow if you just remember a few things:

• This is a tropical plant.
• Don't let me dry out in the summertime.
• Don't over-water me in the winter.
• Put me in partial shade - not full sun.
• Feed me regularly.
• Will not tolerate very chilly winter weather (below 15oC) - so, if that's your place, find a nice warm, protected spot for me when it's cold outside.
• Give me a continuous stream of admirers - I'm a bit of a show-off!

As the Bat Flower is part of the arrowroot family (similar also to Canna Lilies) it is easy to propagate by dividing the root - best done in early spring.

"In all things of nature there is something of the marvelous".  Aristotle

Parsley - Top Plant

Petroselinum crispum var. neopolitanum
Flat-leaf parsley, Italian parsley
APIACEAE

Parsley is one of the most nutritious plants we have - so if you never grow anything else, grow some parsley!  An added bonus is that it is the most versatile plant for cooking with - I know I use it just about ever day, so there are an infinite number of ways of getting that green goodness into you.

I was brought up with parsley, but we hardly ever ate it, it was just used as a garnish - usually with a slice of orange!  This was always the curly leaf variety and my parents grew it in a mixed border with flowering annuals - I only discovered the flat-leaf variety when I came to Sydney in 1970's and had my first tabbouleh salad in a Lebanese restaurant.

My attitude to parsley changed instantly and I have grown some, wherever I have lived, ever since.  It is very easy to grow, prolific and I love its emerald green colour in the garden and versatility in the kitchen.

My back garden, where I grow parsley all the year round as part of the perennial border.

WHAT

• There are more than 30 different varieties of parsley but the most easily identified are curly and flat-leaf.  To me the, the flat-leaf variety has a superior flavour and texture - stronger, nuttier and sweeter.  I also find that the curly variety is harder to eat - the curly bits tend to catch in the throat!
• Flat-leaf parsley, also known as Italian parsley, is a hardy biennial, native to the Mediterranean that has been grown for more than 2000 years - originally for medicinal purposes and later for culinary use.
• If you are a gardener, you would be familiar with perennials that return from year to year, and annuals that only last for one season.  Parsley belongs to a third group, called biennials, that need two years to complete their cycle of growth and setting seed.  In the first year it will only put on leaf; in the second it will start to produce flower stems - the continued production of leaves can be prolonged by nipping off those stems as soon as they appear.
• However, I always allow some to flower as they are the most marvelous insect attractant and companion plant.  Being part of the carrot family, they give off that distinctive scent that helps to confuse and deter insects that may be looking for a meal in the plants around parsley - particularly anything in the cabbage family (brassicas).  So plant parsley throughout your garden.

Parsley, in flower.

HOW

• Parsley is grown from seed and said to be hard to germinate - though I can't say I ever have that problem as it pops up as self-sown plants all over the garden.  If you are having trouble germinating the seed, try soaking it in water overnight.  Sow seed in containers and transplant into the garden as seedlings.
• I prepare for planting the same way as the rest of the vegie garden - parsley loves rich soil that doesn't dry out too quickly, so add some compost.
• Parsley also does well in pots - just make sure your container is deep enough as parsley has a long tap root.  I have had success in growing parsley in old olive cans - just make sure you put some holes in the bottom and don't let them dry out.
• Parsley likes morning sun, but not intense heat all day.  It will not grow in full shade.
• 

NUTRITIONAL BENEFITS

• Fresh parsley is highly nutritious.  Just one cupful easily covers your daily vitamin C requirements and about a third of your vitamin A needs.  It is the highest food source of vitamin K.  It is also a useful non-dairy source of calcium, especially for anyone who eats few dairy products.
• It also contains half of the recommended dietary intake of iron (20% for pre-menopausal women).  Just 25g of parsley provides more iron than a 200g pork chop.
• Like other leafy green vegies, parsley contains significant quantities of lutein and zeaxanthin.  Population studies suggest that high intakes of these two antioxidants may help protect our eyes from vision problems involving free-radical damage, such as age-related macular degeneration and cataracts. (ABC Gardening Australia, Jayne Tancred, Naturopath and Nutritionist)

EVERY 30g (or half a cup) of FRESH PARSLEY CONTAINS:

(Daily Intake Requirements)

Vitamin K                                 553.9%

Vitamin C                                 53.9%

Vitamin A                                 14.2%

Folate                                        11.5%

Iron                                            10.4%

Copper                                      5.5%

Potassium                                4.8%

Calcium                                     4.1%

Magnesium                              4.0%

Fibre                                          4.0% 

Zinc                                            4.0%

Phosphorus                            2.5%

Vitamin B3                               2.5%

Vitamin B1                               2.5%

Manganese                              2.5%

So you can see that half a cup of parsley, added to your meal, may just about contain more vitamins and minerals than the meal itself?

USE IT TO MAKE +pesto +salads+soup+sauces+stuffing
Coleslaw with Parsley
All this talk about parsley made think about a good salad for dinner last night.  This is it!

Shredded cabbage (this can be any kind) - about 1 cup
1 carrot, shredded
1 cup parsley, freshly chopped
2 sticks celery, finely chopped
Handful of chopped mint and chives
1/4 walnuts, toasted
1/4 cup pepitas (pumpkin seeds), toasted
1 cup fennel, finely sliced (I use a mandolin)
1/4 cup currants, soaked for 30 minutes in water and then strained
2 desertspoons good quality egg mayonnaise
Salt and pepper

Toss it all together and serve.  I also drizzled with a little olive oil and a squeeze of lemon juice.  I served it on a bed of lettuce with a salmon quiche.

NOTE: The stems of parsley are more nutritious than the leaves, so don't throw them away!.

IMPORTANT NOTE: Although parsley is a rich source of folate, herbalists advise against eating more than 15g per day during pregnancy, because it is said to stimulate uterine contractions.

Source: Healing Foods, Miriam Poulunin, Dorling Kindersley (pub.) 1997



               

Muhallabia-Middle Eastern Milk Pudding

I was brought up eating milk puddings of all shapes and sizes with everything from semolina, tapioca, rice puddings and blancmange - which this desert most closely resembles.  A favourite in my childhood, for my birthday, was a blancmange rabbit, with currants for eyes and sitting on a 'grass' bed of green jelly.

Milk puddings are also most common in the Middle Eastern, Greek and Indian cuisines - with simple ingredients that serve as comfort food or end up being quite regal - like this dessert MAHALLABIA which you will find all over the Middle East which is often served topped with elaborate chopped nut patterns.  I like the simplicity of this dish, the yummy texture (I know it's not everyone's thing!) and delicate flavour.  I think I have made a few converts as there is never any left when I make it!

It's something I do make frequently as it's loved by children and grown-ups alike, and often serves as a light end to a spicy or heavy meal that doesn't really need anything with it, but it does go really well with stewed berries or poached orange slices - depending on what you flavour it with.

RECIPE
1 litre of fresh milk
1 heaped tbsp of cornflour (don't stint or it won't set)
1 tbsp caster sugar (this is not a really sweet dessert)
1/2 cup ground almonds
2 tsp orange blossom water OR rose water

METHOD
1.  In a saucepan mix the cornflour to a smooth paste with a little milk.
2.  Whisk in the rest of the cold milk and sugar.
3.  Heat gently, stirring constantly, until milk thickens.  Cook gently for a further 2 minutes otherwise it will still taste 'floury'.
4.  Add rose OR orange blossom water and ground almonds and whisk through.
5.  Pour into individual serving bowls (or glasses) or one large bowl.
6.  Chill for an hour or so.
7.  Serve decorated with chopped pistachios and rose petals (these are edible and good for you)
NOTE:  If I have flavoured it with rose water I like to serve it with berries - with orange blossom water I like to serve with poached and chilled orange slices.
ANOTHER VERSION is with cardamom (and if you don't have orange blossom or rose water!).  You just have to take a slightly different approach.  Mix your cornflour to a paste with some of the milk.  In another saucepan heat the milk through with 6 bruised cardamom pods.  It doesn't matter if some of the seeds go into the milk.  Turn off the heat and let it sit for about ten minutes to let the flavour infuse.  Remove cardamom pods from milk and whisk into cornflour paste.  Proceed as for main recipe.

Muhallabia with fresh mulberries

Gas Fields - Coming to a Farm Near You?

I live in a pretty beautiful part of the world and value that beauty, the clean air, water and food, but for how long if the gas mining companies get their way? Rural communities in the US have borne the brunt of the push for Coal Seam Gas expansion with the serious concerns about their health, pollution of their water, soil and landscape being brushed aside -  but not for long I think.

A Texas family have this week won a nearly $3 million judgement against an oil giant after claiming that fracking operations near their 40-acre ranch left them suffering severe health side-effects.

In what is believed to be the first successful legal action against a shale operator, Bob and Lisa Parr sued Aruba Petroleum for damages for a raft of illness they and their daughter Emma have suffered from for almost six years.

They convinced a jury that the company's hydraulic fracturing operations had contaminated their water and land in Decatur leaving them suffering nosebleeds, nausea and rashes. Reported in the the Huffington Post

Our community here in northern NSW have rightly been opposed to any Gas Mining - with over 95% stating their opposition - the numbers similar across the whole region.  In spite of overwhelming opposition, the mining company Metgasco have been pushing ahead with a proposed drilling site at Bentley, ten minutes from Lismore in the middle of a rolling rural landscape that supports families that have been farming beef and dairy herds here for, sometimes, generations.

Bentley, rural heartland of the Northern Rivers.

The Bentley blockade is now in its third month, with hundreds of people continuing their vigil at the campsite there and occupying the access to the proposed drill site on an adjoining property.  Some folk have been there right from the beginning and I take my hat off to them.  This is a tremendously empowering and heartwarming place to spend just even a few hours - there are regular meetings, workshops, communal kitchen, information centre, portaloos, kids play area, all run by volunteers - and, I nearly forgot, the knitting nannnas!

Bentley campsite

This is the first of what is expected to be hundreds of drilling rigs in the area with a proposed pipeline to take it up to Brisbane and offshore - mainly to China - and you thought your gas bills were going to get cheaper?  Apart from devastating the landscape and riding roughshod over farming communities our concerns about the poisoning of ground water and toxic pollution with chemicals used in gas extraction 'fracking' are real.
Follow the Bentley protest on Facebook.

Over the Easter weekend I got chatting to a couple in a cafe, who were here for the Byron Bay BluesFest, whose son worked in the gas fields in Roma (Queensland) - which, by the way, looks like something from your worst nightmare - a totally devastated landscape of gas rigs - which seems to have happened almost overnight.   They told me that the week before there had been a 'stop work' on the rig where their son works because they had discovered asbestos in the fracking chemicals used in the gas extraction (these were imported from China).  They were doing their best to persuade their son that a career change might be a good idea.

Some people are just so organized - glamping, Bentley style

So what makes somebody like me, a grandmother who definitely likes the comforts of her own home, go out and camp at Bentley along with up to three thousand other peaceful 'protectors'?  First and foremost because we can't trust politicians to make any decisions that are not tainted by  their desire to stay in power.  The unedifying parade of of corrupt, lying and dishonest politicians falling on their sword at the latest Independent Commission against Corruption (ICAC) in this State proves it to me.  A quote from Green's politician Jeremy Buckingham highlights how close this also is to home.

‘Stuart George – the son of local Lismore MP, Thomas George – is the community relations manager for Metgasco, and the former deputy director of the NSW Liberal Party – Richard Shields – was employed as a lobbyist for Metgasco.  We know Metgasco has close ties to the O’Farrell/Baird governments, and this only reinforces the point that the NSW Police Force should not be used to do a favour for a private company,’ he added.  Reported in the Byron Shire Echo

There is a small irony in all of these shenanigans - the minister for Resources and Energy Chris Hartcher resigned after ICAC raided his offices and the Police Minister Mike Gallacher, just yesterday, resigned after being named by ICAC. The Bentley protectors are running out of MP's to talk to.

Another beautiful dawn at Bentley, NSW

I get a lot of folk looking at this website, surprisingly to me, who are from all over the world and from countries where they have limited or no democratic rights.  We do and we have the right to exercise them.  My grandchildren's future is not for sale - support the Bentley protectors.  If you want to find out the consequences of fracking for gas in the USA take a look at the award winning film 'Gaslands'

God help us to change.

To change ourselves and to change our world.

To know the need for it.

To deal with the pain of it.

To feel the joy of it.

To undertake the journey without understanding the destination.

The art of gentle revolution,

Amen

Michael Leunig, poet and cultural commentator

STOP PRESS:  Thursday May 14th.  The licence to drill for gas at Bentley has been suspended by the State Government pending investigation by ICAC and as a result of community opposition.  Congratulations to everyone who cares.

Greek Lemon Chicken

This is a favourite for all the family and, my grand-daughter Leila says it is even better than party food and requests it for dinner whenever they are coming over!  Mind you, for an eight year old she does have very savoury tastes and snacks on feta cheese, olives and basil leaves!

This is one of those 'one pan dishes', very easy to make and most delicious to eat.  The secret is in the quality of the ingredients - fresh, free-range chicken is a must.

This kind of dish is served all over Greece, particularly with home-grown rooster, and lots of lemon, black pepper, garlic and rosemary for that distinctive Greek flavour.

If you recognise this shot, you have seen the movie!

In 2010, I had a special birthday with a '0' and decided to celebrate with some friends and had an unforgettable 'Mumma Mia' birthday on the Greek Islands of Skiathos and Skopelos, where they made the movie starring Meryl Streep and Pierce Brosnan.  These are part of the northern Aegean Sporadic Islands and were distinctive from their neighbours in the Cyclades by being very green and tree covered. Every one of the 300+ Greek Islands are unique and, for the adventurous traveller, that's the exciting thing about them.  If you don't like this one, well, move on to the next!

Skopelos

While not really enjoying Skiathos, because it was too touristy, we found heaven on Skopelos at the Adrina Hotel - where the location, beautiful room and food put a smile on all of our faces.  We savoured lots AND lots of the local food and we quickly dubbed this island 'Skoffalot'.

NOTE:  If you are in this part of the world it is worth taking a trip to the next island in this group, Alonnisos - a step back (or up, depending on how you look at it!) in peacefulness and beauty and, for some reason, a favourite with Norwegian travellers.  We had a great time there and enjoyed lots walking, swimming of yummy food!

Morning swim around the island anyone - believe me, we needed it?  Adrina Hotel, Skopelos

GREEK LEMON CHICKEN

1 free range chicken cut into pieces or simply butterflied in half

3 cloves garlic, crushed

2 tbs olive oil

2 tbsp fresh chopped rosemary - you can use thyme, tarragon and oregano as well

1 tbsp of chopped preserved lemon OR shredded lemon zest

Juice of 2 lemons

2 tsp ground black pepper - this dish requires lots

1 tsp ground sea salt

Bunch of baby carrots, washed

Waxy potatoes, cut into quarters - as many as you can fit in the dish

Coming on the Skiathos ferry into Skopelos harbour

METHOD

1. Heat oven on 190oC

2. Put everything in the bottom of a non-reactive casserole dish, apart from the chicken, carrots and potatoes, mix together until combined.

3.  Place the chicken, skin side down in the marinade and spoon some into the cavities in the top covering all of the chicken.

4.  Toss in the potatoes around the edge and turn them over in the marinade. 

5.  Cover with a lid or foil and place in the oven for 35 minutes.

6.  Take out of oven and remove lid.  Turn the chicken and potatoes over so that they can brown. Return to the oven for a further 20-25 minutess until chicken and potatoes are golden brown and cooked through.

7.  Have a glass of ouzo while the aromas waft around the house.

8.  Make a Greek salad to have with this deliciously 'sticky' and tangy chicken dish.

NOTE: The carrots take on a really delicious flavour from this lemony marinade - prepare for a tastebud sensation!

Greek salad, made with ripe tomatoes, cucumbers, olives, red onion, a slab of local feta, sprinkle of herbs, salt and pepper, squeeze of lemon juice and good olive oil.  This is a salad that requires honesty - only use seasonal and good quality ingredients otherwise it will taste like all of those Greek salads offered up in fast food outlets - dead and tasteless - this is what the 'slow food' bit means in web site! 

House on Alonissos in the hilltop Kastro

Sign in the village square on Allonissos - I think of this every time I am putting the garbage out!

Greek lemon chicken - great to cook at home, but better on a Greek Island. (You can probably tell that I am not going this year so am feeling a little nostalgic!)  Kali orexi!

Chocolate Hazelnut Cake - Best Ever

Chocolate Hazelnut Cake - Gluten Free and Best Ever

Happy Easter everyone - it's that time of year where everyone looks forward to a chocolate treat so I thought I had better make something to keep everyone happy - me included!

This is an absolutely scrumptious cake and, when I say best ever - I mean, apart from the scruminess, that it is 'fail' proof - as long as you follow the recipe.  This is also following along the recent theme of gluten free cakes with chocolate and hazelnut meal giving it its bulk - no flour.

Growing up in Britain in the 50's and 60's we had fairly basic repertoire of cakes that pretty much followed the fruit  and sponge cake themes - ones that filled you up, were cheap to make with easy to obtain ingredients -  tasted fine, but were hardly elegant - as this cake is (don't be fooled by the rabbit!).

I first tried cakes like this when I moved to Sydney's Eastern Suburbs in the mid 1970's, with a large population of migrants from Eastern Europe they had fortunately brought their cake baking skills and cafe culture with them.  This cake has its history in places that make chocolate and grow hazelnuts and is very similar to a traditional Austrian Linzer torte or Hungarian Dobos torte - though these would generally be iced and layered with more chocolate and cream. (If you are in Sydney you can try these at the Gelato Bar on Bondi Beach).

           RECIPE

200g dark, good quality chocolate, chopped


150g butter, chopped


6 eggs, separated


2/3 cup caster sugar


1 1/2 cups hazelnut meal


double cream, to serve

METHOD

1
Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

NOTE: I have learned that successful cake making depends a lot on using the correct size tin for the recipe - you can't alter it and expect good results.

2
Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.

3
Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add cooled chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.

4
Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.

NOTE: About whipping egg whites.  Always make sure your bowl and beaters are clean and dry.  You will have more success with fresh, free rage eggs.   The beaten egg whites act as the raising agent in this cake.  As the air bubbles heat up in the oven they expand and make the cake rise - that's why it's important to remember two things; 1. Fold the egg whites into the mix with a metal spoon NOT anything that will squash the air bubbles, 2. Make sure the cake is cooked properly before you take it out of the oven, otherwise it will collapse in the middle.

5
Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

TO GET THAT EASTER EFFECT - the 'bunny'!  In fact you can use this simple method to decorate any cake.  Simply, use a cut-out shape and place it on the top of the cake.  Gently, sieve icing sugar over the top, particularly around the edges of the shape, then GENTLY lift the shape off the cake - hey presto!  When I was at school, in my domestic science class, we used to decorate Victoria sponge cakes this way using the pattern of a paper doily.  

I served this cake with lightly stewed raspberries and blueberries with cream.  Bon apetite. 


Notes

Corn and Zucchini Bake - Gluten Free

I'm always on a quest to cook healthy, nutritious and tasty dishes with locally sourced food, and lately I've had to tick even a few more boxes by trying to work 'gluten free' in there and 'high in calcium'.  And, as we have a lot of beautifully fresh corn and zucchini around at the moment it was time to do some experimenting in the kitchen.

I help out with the local 'Stepping On' class - a fantastic free programme run by NSW Department of Health, that is, essentially, a 'fall prevention' class - it's for those folk who have had a fall or are at risk of falling.  One of our sessions is all about diet, healthy eating and the necessity of calcium for strong bones and I had promised to cook for them a couple of 'calcium rich' dishes .  It just so happened that a few of the participants were also 'gluten free'.

This is really an adaptation of my previous recipe Zucchini Bake but, I think you will agree that this is a step up in yumminess - delicious hot or cold, in fact, over the last few days, we have had this for either breakfast, lunch or dinner!

Recipe Corn and Zucchini Bake

1 cup cooked corn kernels (1 cob)
2 large zucchini grated
1 cup grated strong cheddar
1/2 cup grated parmesan + 1 tablespoon
100g feta, crumbled
4 eggs lightly beaten
1 cup buttermilk (or milk)
1/2 cup buckwheat flour
1/2 rice flour (I use brown)
1/2 cup fine polenta
1tsp baking powder
3/4 cup parsley, dill and chives, finely chopped
Salt and pepper to taste
3 tomatoes, finely sliced for decoration

NOTE:  I experimented with various flours and took advice from gluten-free experts to come up with this combination.  I discovered that too much of one or the other was unsuccessful in both taste and texture - see what you think - I think this works fine?

Method
1.  Heat oven to 180-200oC
2.  Grease oblong baking dish
3.  In a large mixing bowl, whisk the flours and baking powder together
4.  Add everything else and stir to combine reserving 1 tablespoon of parmesan to sprinkle on top.
5.  Spread evenly in your dish and decorate with sliced tomatoes and parmesan.
6.  Bale in oven for about 40 minutes until firm and golden.

So Where's the Calcium?

• All fresh herbs are highly nutritious and parsley particularly so - handful of fresh herbs added to your meal is going to make it worth eating!
• Half a cup of parsley contains 54% of your daily vitamin C requirements, 14.5% of vitamin A, 11% of folate and iron, and roughly 5% each of copper, potassium, calcium, magnesium, fibre, and 3% of zinc, phosphorus, vitamin B3, B1 and manganese - wow - and it's only 11 calories!!
• 1 cup of parmesan, cheddar cheese and feta each contain, roughly, 35% of your daily calcium needs.
• 1 cup of milk contains about 25% of your daily calcium needs and each egg 3% 
• Leafy green vegetables are also rich in calcium - e.g. watercress, rocket, Asian greens, kale and broccoli.  Also on the list are fish with bones e.g. whitebait, sardines, anchovies and canned salmon.

Time for lunch - guess what I'm having?

Comfrey - The Gardener's Friend

Symphytum sp.
Comfrey, Russian Comfrey, Knit-bone, Bone-set
BORAGINACEAE 

Comfrey growing next to the compost bin

Comfrey is a real friend to the organic gardener and one of the most useful plants you can grow.

Gardeners need to be growing this Russian variety (Symphytum x uplandicum) and not the one that commonly grows wild in Europe (Syphytum officinale) - which has been used for centuries as a herbal remedy.  Russian comfrey is distinguished by large, hairy leaves and tubular, mauve flowers borne on tall stems (S.officinale is a a smaller plant with pink/white/yellow flowers).  If you have ever grown borage you will see that it is a similar looking plant to comfrey in fact, they are in the same family.

NOTE: Both the Russian and wild varieties have medicinal properties - it's just that the Russian one is better for our use as organic gardeners - it's a larger plant with bigger leaves.

Herbalists grow comfrey for its many healing and medicinal properties - and have been doing so for centuries.  A common wild plant native to Europe, comfrey is known as 'knitbone' for it's usefulness in reducing swelling, bruising and for setting bones.  It contains allantoin (a cell proliferant), in other words, it speeds healing.

NOTE:  When I was a child, in the 1950's, I used to relish our holidays away from smoggy London to my uncle's farm in Hampshire.  It was another world and the folklore of the country was very much alive.  For example - falling out of the trees in the orchard seemed to be a regular occurrence for my brothers and I, and any bruises and bumps were treated, by my aunty Joyce, with a poultice of comfrey leaves plucked from the hedgerows that grew around the farm.  I can tell you that it worked! (Or, it may have been the thick slice of warm, homemade bread, topped with strawberry jam and clotted cream!)

Farmers have traditionally used comfrey for animal fodder as it is rich in protein and minerals particularly, nitrogen, calcium, potassium and phosphorus.  Chickens are pretty smart at knowing what's good for them too and comfrey is the first thing they go for if they are foraging around the garden.
TOP TIP: Plant comfrey around the chook house.

How is comfrey used by gardeners? 

• As a compost activator to produce and enrich compost
• To make liquid feed and compost tea fertilizers
• As a fertilizing mulch
• Comfrey has a large tap root that can grow to a depth of 3m and, for this reason it is a good idea to plant it where you intend to keep it and not move it around.  This large root system does the job of 'mining' minerals from the soil up into the leaves  - this is why it is such a fantastic 'dynamic accumulator'. 

Why use comfrey?

1. It has a high content of the three plant macro-nutrients NITROGEN(N), PHOSPHORUS(P) AND POTASSIUM(K).  Comfrey is higher in nitrogen and potassium than farmyard manures, garden compost and about the same for phosphorus.  Plants need nitrogen for healthy leaf growth, phosphorus for root growth and potassium to produce healthy flowers, fruit and seeds. (See previous post on understanding soils and pH) so it makes a lot of sense for organic gardeners to be growing comfrey - it does the work for you!
2. Comfrey leaves have a relatively low carbon to nitrogen ratio.  This means there is no risk of nitrogen 'robbery' when comfrey leaves are dug into the soil (which is what happens when you put fresh manures and lawn clippings on the garden).  It also has a low fibre content which means comfrey leaves decompose rapidly.  That's why it makes such a fantastic mulch plant - it quickly revitalizes the soil - you can quite happily pile the fresh leaves on the soil and watch them decompose into the most fantastic, richest mulch you will ever see!
3. Its low fibre content and high nutrient content means it breaks down quickly when added to water - releasing all those wonderful nutrients to make perfect liquid fertilizer.  (See previous post on how to make compost tea)
4. Adding a few comfrey leaves to your compost heap will help it break down more quickly.  Because it is so jam packed with nutrients it stimulates activity in the heap - that's why it known as a 'compost activator'.
   

Fresh comfrey leaves as mulch on one of my veggie patches

TOP TIP:  Have one comfrey plant next to your compost heap so you always have a few leaves to add every time you put in a load of something else - like kitchen scraps - it helps to break it down quicker.  Plant it in the 'dead' spots in your garden where is isn't taking up useful garden bed space.

To Propagate

• Divide large clumps at any time of the year.  Beware - the smallest root will produce a large clump. 
•  It also grows very rapidly - one plant giving up to 2.5kg per cut then regrowing to give up to ten cuts per year.
• Anyone can grow comfrey and is easy to establish on most soils.
• Comfrey rarely suffers from any serious pest and disease problems.

And You Thought Gardening Was Boring?
Researching topics leads me to trawl through the dusty shelves that is my library and I came up with this from a book By Robin Page called 'Cures and Remedies the Country Way'.  And I quote.  "Marriage - once again this is not an illness (although some would disagree)..............
For the girl who has lost her virginity she has great problems in concealing this from her prospective husband.  It is an old belief that she can conceal her past from her husband-to-be by having a long bath on the eve of her wedding in hot water and comfrey.  This will do-up whatever has been undone"

Girls - I would not rely on this if I were you but, I hope the rest of it has been useful!

SEE PREVIOUS POSTS:  Composting.  Hot Composting.  No-Dig Garden Beds.  Compost Tea

Nasi Goreng - Fried Rice

This is right where I would like to be cooking and eating nasi goreng - in my friend Victoria's open air kitchen on her front verandah in Ubud, Bali.  Victoria is a marvelous gardener and cook (she is also very clever with photoshop!).

You will find this Chinese inspired dish all over Indonesia, with regional variations, and for many people, me included, it is real comfort food.  I could eat it for breakfast lunch and dinner in fact, when I come to think of it, I probably have!

I make it all the time - it's a very nutritious and simple way to use up yesterday's cooked rice just by adding a few simple ingredients.  You can make it with whatever you have to hand, but it is usually made with the inclusion of a little chicken, a few prawns, tofu - or simply vegetarian.  Today I am making it with green prawns.  This will feed 3-4.

• 250 g green prawns, peeled and cleaned
• OR 250 g chicken thigh fillet, thinly sliced
• 3 tbsp peanut or coconut oil
• 1 small brown onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 long red chillies, seeded and finely chopped
• 2-3 cups finely shredded greens.  I am using kale and amaranth from the garden (bayam) and a few snake beans, plus some finely chopped cauliflower and a couple of mushrooms - because that is what I had! You could use any Asian greens or cabbage. Oh, I also had some cooked corn which I used.
• 1 tbsp kecap manis (Indonesian thick, sweet soy sauce)
• 1 tbsp fish sauce
• 1 tbsp tomato ketchup - this is the secret ingredient and differentiates Indonesian fried rice from Chinese.
• 1 egg per person, lightly beaten with a few drops of sesame oil.
• 2 cups steamed rice., preferably a day old
• NOTE:  Nasi goreng is traditionally served with a fried egg on top - particularly for breakfast, but when you are making it for a few people I like to include the cooked eggs in the finished dish.

Method  Nasi goreng is very quick to make - the time is taken in the preparation - a few, cheap metal mixing bowls really help!

1.  Beat the eggs together with the sesame oil.  Heat your wok with a little of the peanut oil and quickly cook the egg - flipping it over so it gets a little brown on both sides - don't overcook.  Tip back into the bowl you beat them in to add at the end.

2.  Put chopped onion, garlic and chilli in a small bowl.

3.  Have all your other shredded vegetables in a separate bowl.

4.  Wash out and dry your wok (important it has no egg residue on it), add remaining oil and heat.

5.  Add onion, garlic and chilli to wok and stir fry for one minute.

6.  Add prawns (chicken, tofu etc) and toss on high heat for another minute.

7.  Add the bowl of shredded vegetables with the kecap manis, fish sauce and tomato ketchup.  The liquid will quickly evaporate - this should not be a 'wet' dish or your rice will go gluggy!  Toss for another minute.

8.  Add the rice and stir through.  Toss for another minute.

9.  Now it's done - about 4 minutes.  All you have to do is stir through the finely sliced egg and garnish with some fried shallots (you can buy them in a packet from Asian stores).

TOP TIPS FOR MAKING SUCCESSFUL Nasi Goreng.  

I used to be useless at making this, what is essentially, a very easy dish - that is until my daughter's friend, Anton, came to stay from Java, Indonesia.  He would make this every morning for breakfast and I would watch with interest and then eat the leftovers!

1.  You can use any rice, but long grain is best that has been washed a few times prior to cooking(removing some of the starch prevents this dish from being pudding-like)

NOTE:  I have just discovered a local, long grain, rain-fed brown rice that makes perfect fried rice.

2.  It's best to use rice that is a day old and not overcooked.

NOTE:  There have been recent press reports about the health hazards of keeping cooked rice.  This only applies to rice that has not been refrigerated.

3.  Have all your ingredients pre-prepared so that you can make it quickly.

4.  Use kecap manis and not ordinary soy sauce.

5.  Anton's secret ingredient (and famous Indonesian cook Janet de Neefe's) tomato ketchup!

Salamat makan

The backstreets of Ubud where I have spent many happy hours eating nasi goreng!