tag:blogger.com,1999:blog-70257933145990476762024-02-15T09:54:05.967+13:00An angel in the kitchenVintage Style: Fresh Inspiration in the KitchenCatherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-7025793314599047676.post-29355972103856739722024-01-09T22:31:00.003+13:002024-01-10T22:35:40.164+13:00Wild, Seedy Crackers<p>These wild seedy crackers are a great way to include wild weeds, seeds and fibre in to your diet.</p><p>A totally flexible recipe- so just use what you've got and make adjustments according to your own taste.</p><p><br /></p><p>1 c organic wheat or spelt flour</p><p>1/2 c flour quick cook rolled oats</p><p>1 cup a mix of seeds &/or nuts:: black or white sesame, sunflower, walnuts etc</p><p>1/4 c psyllium husks 1/4 c chia seeds (1/4 c hemp hearts- optional).</p><p>OR 1/2 c psyllium, OR 1/2 c of chia seeds- psyllium or chia help the crackers to hold together.</p><p>1/2 c of wild seeds & spices: any mix of fennel seeds or dried flowers, black cumin, cumin, coriander, fathen, harakeke/flax seeds, nettle, wild mustard, ground dried Horopito, yellow dock seeds, wild carrot seeds (but not if you're pregnant) dried pineapple weed or calendula flowers.</p><p>1 tsp sea salt, ground black pepper, 1 dsp dried onion weed or 1/2 tsp onion powder</p><p>1/4 c olive oil, 1/2 c warm water</p><p><br /></p><p>Mix all the dry ingredients together in a bowl, add the olive oil & water & work with a wooden spoon or your hands until it all comes together nicely. Add more water a little at a time if it's still a bit dry.</p><p>Tip out on to baking paper on a n oven tray (or just grease the tray) & roll out thinly- 3 mm or so.</p><p>Mark squares, rectangles with a knife.</p><p>Bake for around 20 minutes in a moderate oven- 160 degrees.</p><p>Cook until golden but not too brown. Store in an airtight container when cool.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2mcN24IGXoMvk4kg87EBY8Jrr9zfi4wSDhlF7cu7ujQWZv_ESO4yWLKHyZDhwUhtw5ESSwabW5zEJQtb8WToTvNvZx7o1FWbs4sE87yPUSJbZB_Ey5KjP15hNnVtMhh9CnFaBFa7iQsV6M2SoFXYnvC1f682rkartzb-2E4m9-UymFcldTNScTzJZAQ/s1280/P1004547%20(2).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2mcN24IGXoMvk4kg87EBY8Jrr9zfi4wSDhlF7cu7ujQWZv_ESO4yWLKHyZDhwUhtw5ESSwabW5zEJQtb8WToTvNvZx7o1FWbs4sE87yPUSJbZB_Ey5KjP15hNnVtMhh9CnFaBFa7iQsV6M2SoFXYnvC1f682rkartzb-2E4m9-UymFcldTNScTzJZAQ/w480-h640/P1004547%20(2).jpeg" width="480" /></a></div><div style="text-align: center;"> Mix of wild seeds</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNbTMw1DdC61MD85XpEx6KYklneTdwvJCPgMBR9YxZxJOtS3xBpSJf4hGpv2Iip6sqSofhujh0M90wNvhY-nZgFaS0uJta5il4BySDHuvS4Vt6BYjzgZSoc9iUWWrOLnLN2JJ4NLXEAJjeiwDoJcnzPNHWcPtchngCy2jtmYrYCd7poCBj004DFGFeLY/s1280/P1004651.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNbTMw1DdC61MD85XpEx6KYklneTdwvJCPgMBR9YxZxJOtS3xBpSJf4hGpv2Iip6sqSofhujh0M90wNvhY-nZgFaS0uJta5il4BySDHuvS4Vt6BYjzgZSoc9iUWWrOLnLN2JJ4NLXEAJjeiwDoJcnzPNHWcPtchngCy2jtmYrYCd7poCBj004DFGFeLY/w480-h640/P1004651.jpeg" width="480" /></a></div><div style="text-align: center;">Mix of spices</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzp_wOucaQIn0jISmfotLTBDyd-2bw7q5W6NzKvqBmV9uyhr31Qw_RqcD-Y2ViMu5GVvU7ZzpUW0rTRt3ly87af4AuMqOuTPf4pYqEanxsu5Phyf6VuYL8Csvpxdcc5_5H-U5yVS8T0Roqry_1R0LI4WSibYhcOc9Ni8BN6_XIwtq_LRigMHhxEkbv84/s1280/P1004650.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzp_wOucaQIn0jISmfotLTBDyd-2bw7q5W6NzKvqBmV9uyhr31Qw_RqcD-Y2ViMu5GVvU7ZzpUW0rTRt3ly87af4AuMqOuTPf4pYqEanxsu5Phyf6VuYL8Csvpxdcc5_5H-U5yVS8T0Roqry_1R0LI4WSibYhcOc9Ni8BN6_XIwtq_LRigMHhxEkbv84/w480-h640/P1004650.jpeg" width="480" /></a></div><div style="text-align: center;">All together, stir, add olive oil & water.</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31u38N23ihPPBMW0kAVkhE5iBrcXA7Ua-zNQ84Ix9s4nJtfQ47NCxi3cUT2sncxDpRZGHMBCmL4GW2w8EHN7mrLdaYIzIfs-czFThIbItzN53tcFkqYHZMVHsag9gxXh9LZnRiX8RFW_ojIAvj1R0WRH9XCwRMGaUTEdIk6IQy8woOuWjq95wDjaBJGM/s1280/P1004550%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31u38N23ihPPBMW0kAVkhE5iBrcXA7Ua-zNQ84Ix9s4nJtfQ47NCxi3cUT2sncxDpRZGHMBCmL4GW2w8EHN7mrLdaYIzIfs-czFThIbItzN53tcFkqYHZMVHsag9gxXh9LZnRiX8RFW_ojIAvj1R0WRH9XCwRMGaUTEdIk6IQy8woOuWjq95wDjaBJGM/w480-h640/P1004550%20(1).jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">Rob thought he'd try the postage stamp effect but a simple knife cut works best.</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwMoUbVu8-_vwOifaJpn1AGOKMlRaUmgM2eeaAyDA1ZcKEHEBq3jjWKRtNXHuh96FHhTfh87BkyLDA0l2VrK91K3dmqRi1ujKYNglK9HbsMpVXojsahuz7S5kzeUzzhJdwKY31xSImgRNTQlxL9nupxZe02T5pJn_SKIVLib6C_XvR2Dj4pkhKpdNW8E/s1280/P1004556.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwMoUbVu8-_vwOifaJpn1AGOKMlRaUmgM2eeaAyDA1ZcKEHEBq3jjWKRtNXHuh96FHhTfh87BkyLDA0l2VrK91K3dmqRi1ujKYNglK9HbsMpVXojsahuz7S5kzeUzzhJdwKY31xSImgRNTQlxL9nupxZe02T5pJn_SKIVLib6C_XvR2Dj4pkhKpdNW8E/w480-h640/P1004556.jpeg" width="480" /></a></div>They'll come out different every time but are sure to be delicious.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXHtEPiM9T8XLFCtRF6TEEvzDmSacICVDuh0GPvSBNOwz1rpgshpB9Uc_3fR7YBS4a5Jn3d3m54zqnqIGqHrx5SAxif1eyucR-WKzjXDtvKV9_wBzV5B9aQJSrfqIRJiQYIpzlEM88vSjgVIkX59VchVU_UcwQ0SBmoIONE2KwiTYQbbpZgQSIviUV2w/s1280/P1004557%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXHtEPiM9T8XLFCtRF6TEEvzDmSacICVDuh0GPvSBNOwz1rpgshpB9Uc_3fR7YBS4a5Jn3d3m54zqnqIGqHrx5SAxif1eyucR-WKzjXDtvKV9_wBzV5B9aQJSrfqIRJiQYIpzlEM88vSjgVIkX59VchVU_UcwQ0SBmoIONE2KwiTYQbbpZgQSIviUV2w/w480-h640/P1004557%20(1).jpeg" width="480" /></a></div>Next lot looked like this- Rob says he'll remember to roll them a little thinner through the middle another time. They still taste great.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuvfIclrFY2jgOtl_iUUVMrmTUX0QL_bmSqNfKUuH6O2XrdJ5owOZ4-_ZYrEL0_y2W1vnO0lRe58kDpBRgSicYNBdqndZrdwILxXpjg4k6UPSz_Xcm-7dBr7SrQAaSCOYNYBBWcQ_N_AJNdyAM119zlMmoLbKBz6x1diq04_XebE0QjDqopu0QNNc1UE/s1280/P1004834.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuvfIclrFY2jgOtl_iUUVMrmTUX0QL_bmSqNfKUuH6O2XrdJ5owOZ4-_ZYrEL0_y2W1vnO0lRe58kDpBRgSicYNBdqndZrdwILxXpjg4k6UPSz_Xcm-7dBr7SrQAaSCOYNYBBWcQ_N_AJNdyAM119zlMmoLbKBz6x1diq04_XebE0QjDqopu0QNNc1UE/w480-h640/P1004834.jpeg" width="480" /></a></div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxAINRkTGHnQYCLY9W1Ev7fvX5oBZh9FzYZD_NMmMFgWBdkKvksRkFrbpQ_ROij1-Y9g_neYJJXsISZKva3ozDHIfP-_b96MKixS_P609vz1Dc63QiwBF_RKwr5RaBZSPaAGx-Ziyo7daMUWcSrREM9s2HSgl956EvyTn-oQexFzYZQaJmAzBeaGTkT8/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxAINRkTGHnQYCLY9W1Ev7fvX5oBZh9FzYZD_NMmMFgWBdkKvksRkFrbpQ_ROij1-Y9g_neYJJXsISZKva3ozDHIfP-_b96MKixS_P609vz1Dc63QiwBF_RKwr5RaBZSPaAGx-Ziyo7daMUWcSrREM9s2HSgl956EvyTn-oQexFzYZQaJmAzBeaGTkT8/w400-h44/lovescrolldivider.jpg" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;">Catherine</div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-4704692053994472262023-12-24T22:50:00.001+13:002023-12-24T22:50:20.342+13:00Maya's Favourite- Potato Salad<p> Maya is our dear Czech/Vietnamese friend who we serendipitously met when we walked to Bell Rock on Labour day this year. In spending time with this delightful young woman I learnt that her favourite celebration food is potato salad. When we talked about how they make potato salad at "home" we were amazed at how most of the ingredients were just the same as we might include here.</p><p>When Maya came to stay a few weeks ago I made this potato salad for us to share together. And it's true, it made it feel like Christmas.</p><p>My recipe is really just a list of ingredients, but you can easily add or leave out anything that takes your fancy. </p><p>The first step is choosing good potatoes- not a variety that says great for mashing for instance- a white waxy kind is best. Peeled is fairly important. Potato salad has a strange texture if you leave the skins on. Even chopping is also useful so that the pieces cook uniformly. Just cover with water in a pot and bring to the boil then simmer until just tender. Strain and leave in the pot with the lid off to cool.</p><p>When the potatoes are warm sprinkle over some sea salt & ground black pepper.</p><p>Then 1/3 cup of honey mustard vinaigrette. adding the seasonings and dressing while the potatoes are still warm helps the flavours to soak in to the potatoes best.</p><p>I then added:</p><p>Lightly cooked asparagus pieces, finely sliced red pepper, lots of fresh herbs finely snipped up with scissors- lemon thyme, parsley, mint, coriander, onion weed are all good options depending on your own preference and what's in the garden or the fridge.</p><p>Spring onions are an important flavour here, or wild onion weed- so add a few of them finely chopped up.</p><p>1/2 a dozen boiled eggs, shelled and chopped.</p><p>Some diced ham or cook some bacon if you like.</p><p>A couple of tbsps of capers is great and several diced gherkins or other pickles. I like to add 3 or 4 Pepperdews- sweet/sour wee peppers in a jar from the supermarket.</p><p>You could also add olives, panfried courgettes or artichoke hearts- I buy those in large jars from Bin Inn.</p><p>The balance of flavours is in all the various components. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtq5stxlZO_FBeBB03csHXA221SvGpmAhtrhnLEVMJkiN8n8iUFbnhD-tW22beB4KS3fDT8Mar8bYCFVQmYawMwMQy3T69PyN-v4Ieq6mP4aWFpRWP6ZTvZBCsHN6oFkNDRle2_zXNsJyYR1C982QNz62wKtr1WD-_5MxdN0vM4qowtZB56iGTpCb1nM/s1280/P1004177.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtq5stxlZO_FBeBB03csHXA221SvGpmAhtrhnLEVMJkiN8n8iUFbnhD-tW22beB4KS3fDT8Mar8bYCFVQmYawMwMQy3T69PyN-v4Ieq6mP4aWFpRWP6ZTvZBCsHN6oFkNDRle2_zXNsJyYR1C982QNz62wKtr1WD-_5MxdN0vM4qowtZB56iGTpCb1nM/w480-h640/P1004177.jpeg" width="480" /></a></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTZCM4q50rKdSpSwNU6bZxC92-GbzD6LXiRRHlTTPvygvyKDU-mb006JUcuEWuc_NN8xXIZg9zXNaiH9OvQ-r3j5ydOrpHRGDJmvLwV63ds9UD5bPGYAb8Skhb8DwiURZ4bG5gtDEM9SaGgsA_IC4JuuRxRSMUwpdqNkxKb3-wbei5hF6aznLvdsmJJw/s1280/P1004175.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTZCM4q50rKdSpSwNU6bZxC92-GbzD6LXiRRHlTTPvygvyKDU-mb006JUcuEWuc_NN8xXIZg9zXNaiH9OvQ-r3j5ydOrpHRGDJmvLwV63ds9UD5bPGYAb8Skhb8DwiURZ4bG5gtDEM9SaGgsA_IC4JuuRxRSMUwpdqNkxKb3-wbei5hF6aznLvdsmJJw/w480-h640/P1004175.jpeg" width="480" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">Gently mix everything together with your hands or a large spoon making sure not to mush the</div><div class="separator" style="clear: both; text-align: left;">potatoes too much.</div><div class="separator" style="clear: both; text-align: left;">Last thing is the creamy dressing which could be your favourite mayonnaise or this yogurty one that works well too:</div><div class="separator" style="clear: both; text-align: left;">A good creamy Greek yoghurt is great. We like the Cyclops brand.</div><div class="separator" style="clear: both; text-align: left;">So perhaps put 1 1/2 cups of yoghurt in to a small bowl</div><div class="separator" style="clear: both; text-align: left;">Add: sea salt, ground black pepper,</div><div class="separator" style="clear: both; text-align: left;">1 dsp wholegrain mustard, 1 dsp runny honey, some chilli of some sort if you like.</div><div class="separator" style="clear: both; text-align: left;">Add the juice of half a lemon and 1 tbsp of olive oil.</div><div class="separator" style="clear: both; text-align: left;">Stir and taste and adjust the flavours until you're happy with it and that's it. Keeps well in the fridge.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyO23Cj-w_HysfITgWVBMWKrJ-JFS61lH5daHYPeuI3-iGdbyY4FfKz-PeTH_-CL3SfPYwW-c3u6nf9xPjgIf90bPiwHI31D84AEVVTfbdn0jlc9S0Qkm-IUjA-C6rp0UakroITdwkTHG9HTW2JJlj74f-Yn0MqE_FPh8qcxxLWEToNsoyL3mLE5mD8Fc/s1280/P1004181%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyO23Cj-w_HysfITgWVBMWKrJ-JFS61lH5daHYPeuI3-iGdbyY4FfKz-PeTH_-CL3SfPYwW-c3u6nf9xPjgIf90bPiwHI31D84AEVVTfbdn0jlc9S0Qkm-IUjA-C6rp0UakroITdwkTHG9HTW2JJlj74f-Yn0MqE_FPh8qcxxLWEToNsoyL3mLE5mD8Fc/w480-h640/P1004181%20(1).jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">Let me know if I've left anything out.</div><div class="separator" style="clear: both; text-align: left;">Have fun making up your own potato salad as you go along.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dM0feafDxoY75lp6owz-2yLrLTNVEYTmjpEITm3YdqjILsgsx7sNp-qNnqnkEZYKgPq1OuwiOW0omlXe72WINuAReuyvc3qBys4GWBar8wcG8QA9CHOrLqsIhUN1AL-OZS8jr2UTeNVaMUwKoCeqTMJeLNmvh-0lrVnSV9xsrKIx_TWFsgKAuF6W5K0/s1280/P1004184%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dM0feafDxoY75lp6owz-2yLrLTNVEYTmjpEITm3YdqjILsgsx7sNp-qNnqnkEZYKgPq1OuwiOW0omlXe72WINuAReuyvc3qBys4GWBar8wcG8QA9CHOrLqsIhUN1AL-OZS8jr2UTeNVaMUwKoCeqTMJeLNmvh-0lrVnSV9xsrKIx_TWFsgKAuF6W5K0/w480-h640/P1004184%20(1).jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4DqX9lJ8VkYOB8paic2OsZUhMNIjbrTv8ADpEUIy3vR0jap5C_lLJlp5FRrDZKc5jsLUb61PDHNkYpZ2VytN2L5fPXm2kJY5bRb1GCe5H4hMCAGbvF80-Ojg724gv4IW2liIYMvSMplxUapSbTRGGkCTi9wOMT2BIy_r3Jlxx6BM_KeYE3FbFme9b0M/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4DqX9lJ8VkYOB8paic2OsZUhMNIjbrTv8ADpEUIy3vR0jap5C_lLJlp5FRrDZKc5jsLUb61PDHNkYpZ2VytN2L5fPXm2kJY5bRb1GCe5H4hMCAGbvF80-Ojg724gv4IW2liIYMvSMplxUapSbTRGGkCTi9wOMT2BIy_r3Jlxx6BM_KeYE3FbFme9b0M/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Catherine X</div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-63401322874299223202023-08-19T20:34:00.001+12:002023-08-21T19:19:31.860+12:00Sweet Violet Marshmallow<p>What could lift our spirits more than sweet violet marshmallows, right at the end of winter!</p><p>Every year I make <a href="https://anangelinthekitchen.blogspot.com/2018/09/violet-honey-syrup.html?fbclid=IwAR33_y7jngw85OSEML2gr--vs3PJVMvjpGZ4ggeYSYCrxVsvXEjTo4j0N8k" target="_blank">violet honey syrup.</a> I would never be without it now as it takes care of almost every sore throat or cough that ever comes our way and tastes delicious.</p><p>I've made the syrup already and I was wondering what else I could do with some violets when I thought of marshmallow made with honey.</p><p>So here's what I did today: I simply picked a packed cupful of sweet violets (Viola odorata)- the scented ones. Any colour will do. I rinsed the flowers briefly as there is an abundance of pine pollen around at the moment. </p><p>Put the flowers in a small jug and pour over them a cupful of just boiled water- pop a plate over the top and leave them to infuse for around an hour until the colours almost gone out of them. </p><p>Meantime line a small tin with greaseproof paper- hang some over the edge so that it's easy to remove the marshmallow.</p><p>Strain the violet liquid in to a pot, add 3 tbsp of a good gelatine and leave it to bloom for a few minutes.</p><p>Heat gently (stirring) to dissolve the gelatine.</p><p>Then add the juice of a lemon & 1/2 cup of honey and stir to dissolve.</p><p>You'll notice the amazing colour transitions of the violet water as you add various things. </p><p>I added 1 tsp of blackcurrant powder to make sure there was enough colour- stir again.</p><p>You could use an electric beater, but I don't own one as I love my vintage hand beater.</p><p>Beat the mixture until it is pale & fluffy and starting to get really hard to keep going.</p><p>Quickly pour in to the container and it will set with in minutes.</p><p>Cut with a large knife or scissors when set and roll in fine coconut with a little more blackcurrant (or other) powder rubbed through it and you're done.</p><p>The marshmallow is fine kept in a sealed container sitting on the bench.</p><p>Next time I think I might try a mix like elderberry. blackberry and violet- delicious and a fabulously easy to take immune support combo. </p><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1jCAO82somDsCrJc8bHpXeVSPXoVWxBuQr9zr1a-n-_dI_t76nTL5Ca_KfiNCProTNX_zim5puZD6qLArbCxKZzbQOTxIebWRhDW_UKu3PBeV004zlub5lfMQCR7zgi77QIDhsAbZwOfhUFeYtekjHa3B0YcOW0uMnMGCBCteSEl2BhVRwiC2D90Ct0/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1jCAO82somDsCrJc8bHpXeVSPXoVWxBuQr9zr1a-n-_dI_t76nTL5Ca_KfiNCProTNX_zim5puZD6qLArbCxKZzbQOTxIebWRhDW_UKu3PBeV004zlub5lfMQCR7zgi77QIDhsAbZwOfhUFeYtekjHa3B0YcOW0uMnMGCBCteSEl2BhVRwiC2D90Ct0/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><br />Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-10614556934577478562023-06-23T22:09:00.003+12:002023-06-24T10:48:41.333+12:00Apple Sauce, Appelmoes<p>I love learning new, richer ways of doing familiar things- especially when that knowledge comes through friendships. These funny little organic cooking apples turned up at Cornucopia recently aned with a name like "Tydeman's Late Orange" (raised in East Maling in 1930) it would have been remiss of me not to try them. But even better my dear Dutch friend Margaret gave me a little polt of Appelmoes a month or so ago- made by cooking whole apples, sweetening just a little, working through a mouli (yay I found a little one last week in the hospice shop) and then adding a touch of vanilla. I'm never going back to the old ways now. I just know that this applesauce is good for the microbome, not to mention delicious. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRm2JbIUOyZrNMkVk7oO8eZHRFDVyFL6keNA8Hq-FQmsxnHdsyu2Mmu-PcdAiTNAMqWJm0W80buuHmqcEIAOfh3WwObtOssImyQd4UzFaWT8EK9otDxZr0jy-89zQewXRoLj0sMrL-miUMPxSlssGeda_F5TGVlbiibH_nJ51j08pwawsms-pC1hy/s1280/P1017688%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRm2JbIUOyZrNMkVk7oO8eZHRFDVyFL6keNA8Hq-FQmsxnHdsyu2Mmu-PcdAiTNAMqWJm0W80buuHmqcEIAOfh3WwObtOssImyQd4UzFaWT8EK9otDxZr0jy-89zQewXRoLj0sMrL-miUMPxSlssGeda_F5TGVlbiibH_nJ51j08pwawsms-pC1hy/w480-h640/P1017688%20(1).jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">Equally delicious are these wee wild apples we found in June near the railway line in Dannevirke. </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfIqUh6CReC3h-ARaqY_fZaMa-8bipoZT9by5RQw8UIr-sHDl9zXjOg0tWeXKdPFgqVUAnC8BfvYjTV4ZLiHkcJi8gxsU5UvakSl41GJr01mtbPhhj_qZws-lL8M-m4meVCRZUyMuMpuB300kGBU7E6FtV2gZDyrAcrvqPZxvIZ0aGd85osfQVuTH/s1280/P1017872%20(2).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfIqUh6CReC3h-ARaqY_fZaMa-8bipoZT9by5RQw8UIr-sHDl9zXjOg0tWeXKdPFgqVUAnC8BfvYjTV4ZLiHkcJi8gxsU5UvakSl41GJr01mtbPhhj_qZws-lL8M-m4meVCRZUyMuMpuB300kGBU7E6FtV2gZDyrAcrvqPZxvIZ0aGd85osfQVuTH/w480-h640/P1017872%20(2).jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">Later I added some Mexican hawthorn fruit we found in Frimley park. </div><div class="separator" style="clear: both; text-align: center;">The Mexican haws are very high in pectin so great for setting jams and jellies. They have hard little stones in them which don't go through the mouli quite so easily.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tiWKBR8c1_aIJbQBN2ftKIcB9rKBlkU1VLF3YTZXJUKvBHN352dboPfWRb28wYFkE0_Y7WoF9yGL-_EB81hnvdXJfJEpcdDXDe7PgDbA-nfomhv0J6DYRqP049u7yb8t_T6mWSkdrtDKBiTBNRh39hat0G2gRAtr23cDjVvuMAgM-PaVylZZLX7K/s1280/P1017902.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tiWKBR8c1_aIJbQBN2ftKIcB9rKBlkU1VLF3YTZXJUKvBHN352dboPfWRb28wYFkE0_Y7WoF9yGL-_EB81hnvdXJfJEpcdDXDe7PgDbA-nfomhv0J6DYRqP049u7yb8t_T6mWSkdrtDKBiTBNRh39hat0G2gRAtr23cDjVvuMAgM-PaVylZZLX7K/w640-h480/P1017902.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9MEC5yCZERsryOSipO0I6PEzwtIjrnogrRaQjee0F_GTmPDsMpUU-x2nCAFCTaE_68rKcCAw2-30OY3fmTGK9Wo-XaUZt4iUkzByc3KPOBBuUWOaKq17piZPKGGMZDfaCSttR7ZrNTMNh9_E_bxmYBiNxJc43kiwxwNcg14LTYZS05reTO5MyADv/s1280/P1017684.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9MEC5yCZERsryOSipO0I6PEzwtIjrnogrRaQjee0F_GTmPDsMpUU-x2nCAFCTaE_68rKcCAw2-30OY3fmTGK9Wo-XaUZt4iUkzByc3KPOBBuUWOaKq17piZPKGGMZDfaCSttR7ZrNTMNh9_E_bxmYBiNxJc43kiwxwNcg14LTYZS05reTO5MyADv/w480-h640/P1017684.jpeg" width="480" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzPm27-urQoxY2kkeVhX-A-EaorRSy9y6ESn1nrbACvUrlyJSfVyoFyF14i-mBA2p0oXnYqLNCJaaxOomL73PVzjPihv2Rtv5o97MBY7yC1AJpT11eec0_9ke-gJrsKlB6oGfgbnDHzmH59uNcG9nsgNB93kIjPYsbSLCcW85YsqCMymd106zh5ah/w640-h480/P1017577%20(1).jpeg" width="640" /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5Hc7gpqX6K9heuzaSup3hUZp5j9JX56djR1bN_waM1rExN2AuW-_RE_J0d2jMg5EniMd3pLuT_oddfQw5ZTE8iaSDHlqrK9WSNU-zaod-EtG3fTKgWExJvbaqgLtJfoov4eeW5eRZW-7yRoab06a9rx_auuQeFzcZqXDKt0Q081ATljoLd6rk-Rn/s1280/P1017579%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5Hc7gpqX6K9heuzaSup3hUZp5j9JX56djR1bN_waM1rExN2AuW-_RE_J0d2jMg5EniMd3pLuT_oddfQw5ZTE8iaSDHlqrK9WSNU-zaod-EtG3fTKgWExJvbaqgLtJfoov4eeW5eRZW-7yRoab06a9rx_auuQeFzcZqXDKt0Q081ATljoLd6rk-Rn/w480-h640/P1017579%20(1).jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">We're eating our appelmoes as we go but it can be popped in to a preserving jar for later too.</div><div class="separator" style="clear: both; text-align: center;">Nicola Galloway of <a href="https://www.homegrown-kitchen.co.nz/" target="_blank">Homegrown Kitchen</a> writes so nicely about this process <a href="https://www.facebook.com/nicolagallowayfood">here</a>- search Homemade Apple Sauce 15th May 2023</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUy6r_ANmnsbl3bUdi40ThYfHLKhWYPCSHjmkeVnHhiAeLaJfH3EdWca6v8GPeGcSqkQfIczAlkpsQW0U71LLHoKnymPjPes6bDgLq9RxvZ8ZW8MMI7WmHrt9Is8hV1AhxxS1T6SrK984YHoPdBjoyJGkBKD31nEWPvxjJD874NQ8G82m0qAsaC0z/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="35" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUy6r_ANmnsbl3bUdi40ThYfHLKhWYPCSHjmkeVnHhiAeLaJfH3EdWca6v8GPeGcSqkQfIczAlkpsQW0U71LLHoKnymPjPes6bDgLq9RxvZ8ZW8MMI7WmHrt9Is8hV1AhxxS1T6SrK984YHoPdBjoyJGkBKD31nEWPvxjJD874NQ8G82m0qAsaC0z/s320/lovescrolldivider.jpg" width="320" /></a></div>Katie XCatherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-77323215612108230922023-06-23T21:41:00.001+12:002023-06-23T21:41:48.998+12:00Cherry Guava Ice Cream <p></p><div class="separator" style="clear: both; text-align: center;">It's a strange time of the year to be eating ice cream I know, but it seems that all the best ice cream fruits are in abundance in late autumn. Here in Hawke's Bay we have such a fabulous lineup: figs feijoas, cherry guavas, medlars, sweet persimmons, cape gooseberries, white sapote, kiwifruit, mandarins and so much more. One of the easiest fruit trees to grow in a home garden is the cherry guava (<span style="background-color: white; color: #4d5156; font-family: arial, sans-serif; font-size: 14px; text-align: left;">Psidium cattleyanum). </span><span style="background-color: white; color: #4d5156; text-align: left;"><span style="font-family: inherit;">An evergreen and elegant small tree that never fails to bear fruit, year after year.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #4d5156; text-align: left;"><span style="font-family: inherit;">I have written about making guava jelly and paste just <a href="https://anangelinthekitchen.blogspot.com/2011/05/using-guavas-jelly-and-paste.html">here.</a></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8_NS4O-XMIqXckDAjiHDWqh_wIvkf--j2vAQWXZwnXNcLguwrPju187ggTf9EzwmMOAIJ86nnToMmPy8lK7e5Suy18No2f9eMHUASBLEvIXqEIZwHA9PifAyrXm5riQa0274Ll9kWu1t6R6YtZPZYBePlbfuvwf-dW8FQeZ2u_A2exkoUKWR_3_l/s1280/Guava%20fruit.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8_NS4O-XMIqXckDAjiHDWqh_wIvkf--j2vAQWXZwnXNcLguwrPju187ggTf9EzwmMOAIJ86nnToMmPy8lK7e5Suy18No2f9eMHUASBLEvIXqEIZwHA9PifAyrXm5riQa0274Ll9kWu1t6R6YtZPZYBePlbfuvwf-dW8FQeZ2u_A2exkoUKWR_3_l/w480-h640/Guava%20fruit.jpeg" width="480" /></a></div>Every year I make at least one or two jars of ruby red guava jelly. Guava has the best flavour of all the jellies, I reckon.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Rqo2N5VmcBG2jyYUcQ2-VwPVH0Pl8ULeAO6d_1nrV1LDh3wXfoOox78zzcWStdKpmiEmOjcK4Fev_zxvWamn_WTrnXQQH2YxroGhrRLe1yUJw3AdNqUUKT_8-bQDVNABHxRkFo6kN8IBg8yJPgVN_Z9eKqQkK30jiTqfPcUB9Nn77gLYscLPWUuq/s1280/Guava%20inside.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Rqo2N5VmcBG2jyYUcQ2-VwPVH0Pl8ULeAO6d_1nrV1LDh3wXfoOox78zzcWStdKpmiEmOjcK4Fev_zxvWamn_WTrnXQQH2YxroGhrRLe1yUJw3AdNqUUKT_8-bQDVNABHxRkFo6kN8IBg8yJPgVN_Z9eKqQkK30jiTqfPcUB9Nn77gLYscLPWUuq/w480-h640/Guava%20inside.jpeg" width="480" /></a></div>My Nan used to make guava jelly, but you know I never saw her do anything else with the leftover pulp. A few years ago I decided to press the cooked berries through a sieve and of course you then ditch all those hard seeds. There is so much goodness in guavas- just what we need heading in to the winter months, <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFghSDhEFsoymqpuCMdpRJUHaAkj74FtB-x-espWUvQGngPXZVQ57OQfsxF1kNKmvF65k3BVjGOA46NK6u9DRgWOV5pokMcXMekfYSc7_8ECoK1TqBUWj-y1xPw3LyeI6HK_QJE_Vu-5S7y5cZzPW_j1B4GGDMDrklfoT8_27GViAEsoHQ6Bgg2F8/s1280/Guava%20puree.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFghSDhEFsoymqpuCMdpRJUHaAkj74FtB-x-espWUvQGngPXZVQ57OQfsxF1kNKmvF65k3BVjGOA46NK6u9DRgWOV5pokMcXMekfYSc7_8ECoK1TqBUWj-y1xPw3LyeI6HK_QJE_Vu-5S7y5cZzPW_j1B4GGDMDrklfoT8_27GViAEsoHQ6Bgg2F8/w480-h640/Guava%20puree.jpeg" width="480" /></a></div>This year as I was making paste with the pulp I remembered the guava ice cream recipe that my lovely dutch friend Margaret shared with me. She even gave me a little to try. The flavour is truly exquisite and the texture sublimely creamy, however, I can't quite justify the extreme sweetness of all the sugar and condensed milk that was in the recipe. So I made up my own version which I think will be happily flexible. I really don't think you can go wrong with it by adding a bit more of this and not so much of that. Next time I might try honey instead of condensed milk for instance.<p></p><p>This recipe is great for using up the half a jarful of jelly or paste that you often end up with when you're making preserves. Since there is only two of us I was happy to make a small batch so here's the general idea:</p><p>After I have strained the cooked fruit and used the liquid to make the jelly, I push the rest through a sieve. I then return the pulp to the saucepan and add perhaps a cupful of sugar. This mixture is then simmered to reduce (stirring often) for 10 minutes or so. If you want to make paste/cheese there's a whole lot more cooking to do so before you get to that stage take out 1 cupful of pulp, set it aside and leave it to cool completely.</p><p>Beat 125 mls of cream, add a 1/4-1/3 cup of condensed milk and then fold in the cooled pulp and a tablespoonful of jelly. Lastly add a splash of rosewater. Taste to see if it's how you want it. That's it. Freeze. This batch stayed soft and very creamy once frozen.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1a4YYt2-7BcK2TU15qOLRVSoeFnVnxZRtyeZImI-Z120wmwJX0e66tl65KQc6jx75DnuFNouNUbTFw9Si4EWPM7757MBhqbCMSDvm2JWAr2W_9q86kw0c8Q6Lkg8pVT2s4Ur8RyjX9ZDkZOP-e5-OXXEjeCG-Tns6kf3c8SnuG88uWJHYpk_-Iyrl/s1280/P1017396%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1a4YYt2-7BcK2TU15qOLRVSoeFnVnxZRtyeZImI-Z120wmwJX0e66tl65KQc6jx75DnuFNouNUbTFw9Si4EWPM7757MBhqbCMSDvm2JWAr2W_9q86kw0c8Q6Lkg8pVT2s4Ur8RyjX9ZDkZOP-e5-OXXEjeCG-Tns6kf3c8SnuG88uWJHYpk_-Iyrl/w480-h640/P1017396%20(1).jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8tAYpE_l-V8DPEsSZMngOrVYYOJPpVXXcR5OoPTcn2svuUhIjEw5hsQQ_TJbJhFwO__sVSdv24hLhwC0nJaQwovivaSEaVqQ7PfoPir4NObM5HOBcRUwtO-KatxVK6GNFsbsEb6jQb_tRmZzetqxcHeS53CNARNtUBzkMpBELz__mFHRH5Zo8EpZ/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8tAYpE_l-V8DPEsSZMngOrVYYOJPpVXXcR5OoPTcn2svuUhIjEw5hsQQ_TJbJhFwO__sVSdv24hLhwC0nJaQwovivaSEaVqQ7PfoPir4NObM5HOBcRUwtO-KatxVK6GNFsbsEb6jQb_tRmZzetqxcHeS53CNARNtUBzkMpBELz__mFHRH5Zo8EpZ/w400-h44/lovescrolldivider.jpg" width="400" /></a></div>Katie XCatherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-84624205811891372602023-03-31T21:09:00.007+13:002023-03-31T21:09:45.965+13:00Kawakawa Berries- what can I do with them?<p> Kawakawa berries are a unique little fruit that taste a little like rockmelon with a hit of spicy seeds.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMy1j7T06neilEwfEWBfMMxzbopt3nv_Yv6OOx453He8MYy1oHV6nNSA7JUZEqTQTXUoofGrKAaC8m1V97XhUcYO05sLE7znh_OR7YYS3IaST-Eq_yneTTplLznP8zydS_StzE3R7Ca7hZp29K4ZHskD0q9QI5q-s5rK5QKznaFAjYIpLNN5xohfIi/s1280/Kawakawa%20ripe.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMy1j7T06neilEwfEWBfMMxzbopt3nv_Yv6OOx453He8MYy1oHV6nNSA7JUZEqTQTXUoofGrKAaC8m1V97XhUcYO05sLE7znh_OR7YYS3IaST-Eq_yneTTplLznP8zydS_StzE3R7Ca7hZp29K4ZHskD0q9QI5q-s5rK5QKznaFAjYIpLNN5xohfIi/w480-h640/Kawakawa%20ripe.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: times;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU9_yWdSlTC2XgeSZp2N1sXR6QV-NDHR8hFsLybvxJrwKGckfVbMB8cu1tkPUiHbLwlzbUmWTMb8DKeaYPhwBMF5KPuPUnhpNIJcEkZQeiD-k772D_NvOb78bMNXdFuoC0g-ELi7WWUbg4aptTXnaJ1o1z0ADlq6p3GiIqzHO0DcrgoLX5XQz_Z1Z/s1280/Ready%20to%20pick.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSU9_yWdSlTC2XgeSZp2N1sXR6QV-NDHR8hFsLybvxJrwKGckfVbMB8cu1tkPUiHbLwlzbUmWTMb8DKeaYPhwBMF5KPuPUnhpNIJcEkZQeiD-k772D_NvOb78bMNXdFuoC0g-ELi7WWUbg4aptTXnaJ1o1z0ADlq6p3GiIqzHO0DcrgoLX5XQz_Z1Z/w480-h640/Ready%20to%20pick.jpeg" width="480" /></a></div></div></span><p></p><p><span style="font-family: times;"><span style="background-color: white; color: #050505; white-space: pre-wrap;">You don't really think about Kawkawa berries being Christmasy, but they are. Along with the flowering of the Pohutukawa trees, the sweet abundance of the Linden's, Kawakawa berries also serenade the years' end. I have one little local spot that is easy to access every few days. As long as the fruit is plump you can harvest them while they are still green and they will ripen over the next few days. If you click on the photo below you'll see the progression of the fruit ripening over 48 hours.</span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqMx2cVEyrqKJ3Majr_olPLNi4kNoVo7pbkrtCMStXEdlfYat7hx8A_5i1WY9SZ9LYK_zCAxFBDYfOBUOSd-PrKKKzbhBilLQONsz405YPSOcjrjrBx47u4E6Cep5ujTdilmDq0j4mQbH3slUxQTg_Ak2zPMW6Xyie25rzdkZiWo2JPS4sGF72768/s2000/Kawakawa%2024:48%20hours.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="2000" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqMx2cVEyrqKJ3Majr_olPLNi4kNoVo7pbkrtCMStXEdlfYat7hx8A_5i1WY9SZ9LYK_zCAxFBDYfOBUOSd-PrKKKzbhBilLQONsz405YPSOcjrjrBx47u4E6Cep5ujTdilmDq0j4mQbH3slUxQTg_Ak2zPMW6Xyie25rzdkZiWo2JPS4sGF72768/w400-h156/Kawakawa%2024:48%20hours.jpeg" width="400" /></a></span></span></p><p><span style="background-color: white; color: #050505; font-family: times; white-space: pre-wrap;">I have tried them in all kinds of ways now - in dressings, infused in honey, in various desserts & mixed through strawberries, but this year I have decided that I like them best just as they are. </span></p><p><span style="background-color: white; color: #050505; font-family: times; white-space: pre-wrap;">There are </span><span style="background-color: white; color: #050505; font-family: times; white-space: pre-wrap;"><a style="color: #385898; cursor: pointer;" tabindex="-1"></a></span><span style="background-color: white; color: #050505; font-family: times; white-space: pre-wrap;">some lovely peaches at our Farmer's market just now- this combo was amazing: Hohepa (local) mozzarella, local honey, good salt, fresh peaches & perfectly ripe Kawakawa berries. Brilliantly balanced & the Kawakawa flavours just shone. Baked peaches with a little maple syrup are also delicious with them.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWSbdzxJN84NBewXn86S-GDtBmGlNy_IcS-OuegFu-Mg947uP0iVxG5BuLvY3flNS0BEaBWSZVBexqpCR8aJ08vuJTdvsdaA5H9NRC33WtPCfKpuAAt_sKw_lApDklSan5YqiO0CJ_-SKmikouxOkAEAtCjphUZTXjEklxYTnnJ6wLbOe36PHbInC/s1280/Peaches.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWSbdzxJN84NBewXn86S-GDtBmGlNy_IcS-OuegFu-Mg947uP0iVxG5BuLvY3flNS0BEaBWSZVBexqpCR8aJ08vuJTdvsdaA5H9NRC33WtPCfKpuAAt_sKw_lApDklSan5YqiO0CJ_-SKmikouxOkAEAtCjphUZTXjEklxYTnnJ6wLbOe36PHbInC/w480-h640/Peaches.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: times;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEVF14rkQb4jg8dcKarhmzsocQimqJ2sicAjMLhUjvQ_gPdvdMCzpVxu-t6S1m4EIc0u0TnNJkZYfVSd3go6Ej6m3-ufPPhRWAT2DKo1yS1XyJmyA8DZp0gBJnuAHjNv0zQaZx0vAaRS7DTFaaHyxqY6xBCPiDOIJWtFg4quXA59WCgArdPqkruWZ/s1280/320407968_3400079620261015_1879788441768957870_n.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEVF14rkQb4jg8dcKarhmzsocQimqJ2sicAjMLhUjvQ_gPdvdMCzpVxu-t6S1m4EIc0u0TnNJkZYfVSd3go6Ej6m3-ufPPhRWAT2DKo1yS1XyJmyA8DZp0gBJnuAHjNv0zQaZx0vAaRS7DTFaaHyxqY6xBCPiDOIJWtFg4quXA59WCgArdPqkruWZ/w480-h640/320407968_3400079620261015_1879788441768957870_n.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOVolE6P_zhjbjWXq5LrvQGpISZfnLUHqdNIYmT899kv-hdNtOC6ZYFrFKVmBdP1avjmXmVkUbEfi6vHHz1IY1p1B7gVTFUGnYkNw4U9L17wbYoj-ZhZGQpBCUZw5vGCDPXsJjsfa5yk918stoJk6k49wXpWCvN7mkCbruZAmFftqvBi_Ds7LPsyJ/s1280/Baked%20peaches.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOVolE6P_zhjbjWXq5LrvQGpISZfnLUHqdNIYmT899kv-hdNtOC6ZYFrFKVmBdP1avjmXmVkUbEfi6vHHz1IY1p1B7gVTFUGnYkNw4U9L17wbYoj-ZhZGQpBCUZw5vGCDPXsJjsfa5yk918stoJk6k49wXpWCvN7mkCbruZAmFftqvBi_Ds7LPsyJ/w480-h640/Baked%20peaches.jpeg" width="480" /></a></div></span><p></p><p>Dressing with Kawakawa berries, orange or lemon juice, lemon zest, thick natural yoghurt yoghurt, olive oil, honey, salt, pepper.</p><p>Add a teaspoon of tomato paste to go with a seafood salad.</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckim56v-YCiyrN0oy9fFzuPWbjYe34bm0eHZf6QhOY_zj0Vt6aiGCP8GvqypxjZYruXixHpU-YXNMvVogQO7r8jXoh9-SALBk-CUzTV02GYjZqxMl-yMmN0Httst21AtVEeoSNPiuoGjKap7JJR53HuwKGtyzLzkKIC_74c0p3mx_kVUh8H-PuWXj/s1280/Dressing.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckim56v-YCiyrN0oy9fFzuPWbjYe34bm0eHZf6QhOY_zj0Vt6aiGCP8GvqypxjZYruXixHpU-YXNMvVogQO7r8jXoh9-SALBk-CUzTV02GYjZqxMl-yMmN0Httst21AtVEeoSNPiuoGjKap7JJR53HuwKGtyzLzkKIC_74c0p3mx_kVUh8H-PuWXj/w480-h640/Dressing.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Thick natural yoghurt, Mango chutney and plenty of ripe Kawakawa berries, especially if you chew well and get the hit of all the spicy seeds. So good with a curry.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFqTuPtbSeu-JwzZWsk0ZQsT4Jq1ijyMcduLzI9umfzYk-0JT5_U4OYB_DBHqjG_5wjhMbiwoM3HERyXH2X4nQlbdMWgefh7iXtYX3C-KrsuPDPQDNvMppwyE1MDFFhFxktnwHGCCHGRPSDXLRHCP1ZggDyozkySFcOlzuc2p1wO44c5jSftrjzYq/s1280/Dressing%20with%20Mango%20chutney.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFqTuPtbSeu-JwzZWsk0ZQsT4Jq1ijyMcduLzI9umfzYk-0JT5_U4OYB_DBHqjG_5wjhMbiwoM3HERyXH2X4nQlbdMWgefh7iXtYX3C-KrsuPDPQDNvMppwyE1MDFFhFxktnwHGCCHGRPSDXLRHCP1ZggDyozkySFcOlzuc2p1wO44c5jSftrjzYq/w480-h640/Dressing%20with%20Mango%20chutney.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Fairy cheesecakes</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbn-kf7pvJK1UDte-lgQo8IzQmDVpyhOL-e3EYX5QvgWx8S0eKSHCD3HdNjcOBJUDnUZ0fsOet1pDOnEKa_AAXoeElIe7OW-1aJDuXWzn6umMTSTIdbJTe7f_3raNYsSxFvvbsQ0tozIY-7j8R4qE-8o_QgoGgqmdwY1-q23Umvrd-KX_gzVS6bnGU/s1280/Kawakawa%20cheesecake.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbn-kf7pvJK1UDte-lgQo8IzQmDVpyhOL-e3EYX5QvgWx8S0eKSHCD3HdNjcOBJUDnUZ0fsOet1pDOnEKa_AAXoeElIe7OW-1aJDuXWzn6umMTSTIdbJTe7f_3raNYsSxFvvbsQ0tozIY-7j8R4qE-8o_QgoGgqmdwY1-q23Umvrd-KX_gzVS6bnGU/w480-h640/Kawakawa%20cheesecake.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKn4BzKGrA80JehUTUO6_F4R7kljtDG-wfmNmPW5Wb3gWmvUj48XG4Lly1OeEVPzBbpZ1IAFrrmisPNgUXN2gJVbb23Omb1btRuB-UvaDkc-_ug1GYtA8m8f_rrgn84GT3z8RM3c83ub_affXeN3rtnnOq45QYH41dSj5j4UPqb4QJNAZ24GWKRLcX/s1280/Cheesecake.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKn4BzKGrA80JehUTUO6_F4R7kljtDG-wfmNmPW5Wb3gWmvUj48XG4Lly1OeEVPzBbpZ1IAFrrmisPNgUXN2gJVbb23Omb1btRuB-UvaDkc-_ug1GYtA8m8f_rrgn84GT3z8RM3c83ub_affXeN3rtnnOq45QYH41dSj5j4UPqb4QJNAZ24GWKRLcX/w480-h640/Cheesecake.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">All mixed in with Mascarpone.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0k2mVuqNpP9GGm3o8k5dlANd5uDXpbBwAvb7IrphEK0N9NMoreTC2Fl60DysGVj7egL-gUMoUoKLpq2qe12n9qLRJm1QkQD-VOsNVAyR5qyE-uKleYMkPDGxUOwB4hbg276xp8wCk-WMGCO_SI2BtqQM-RwtLyNUg_37kmYQPjQ04pRs88vLDvznJ/s1280/Kawakawa.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0k2mVuqNpP9GGm3o8k5dlANd5uDXpbBwAvb7IrphEK0N9NMoreTC2Fl60DysGVj7egL-gUMoUoKLpq2qe12n9qLRJm1QkQD-VOsNVAyR5qyE-uKleYMkPDGxUOwB4hbg276xp8wCk-WMGCO_SI2BtqQM-RwtLyNUg_37kmYQPjQ04pRs88vLDvznJ/w480-h640/Kawakawa.jpeg" width="480" /></a></div>Kawkawa berries are lovely with chocolate too. They can even be dipped in chocolate if you like.<br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaNFUwDoRQnxLVABkzjurGraOti7lxkpssVkMo9j79mjjuvRGGX_mP2k_7sMHHlovnpSmrRQIMnVeLe5ZHw7008RiyA80fLvG_B7rPPDrfpqJ-PeDWsaa246OUiNBlpg7yrtPQJx-u9xv9iU4N4ZXAdUVcgkQsK-vSeShPMoSY1oumz4XwR2Ts4Z3/s1280/Kawakawa%20with%20chocolate.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaNFUwDoRQnxLVABkzjurGraOti7lxkpssVkMo9j79mjjuvRGGX_mP2k_7sMHHlovnpSmrRQIMnVeLe5ZHw7008RiyA80fLvG_B7rPPDrfpqJ-PeDWsaa246OUiNBlpg7yrtPQJx-u9xv9iU4N4ZXAdUVcgkQsK-vSeShPMoSY1oumz4XwR2Ts4Z3/w480-h640/Kawakawa%20with%20chocolate.jpeg" width="480" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_WAeHWXwIxLTKX_aYVRe2RM52J4I3Zrv4kgu9sDHVVV1Y_VNpT7o-4ad0VW2f7U-RR544XxK613fxRQnprtTmRhJkc_jAG_TBr3MKjlteYkRbtWf9AK9H7m37NHgh1aDM0p2gEvrMu1Z7YxTswSYlCwJ8Qao5P_OzlWAW5HgGaKJkDmUGhFiPw1JK/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_WAeHWXwIxLTKX_aYVRe2RM52J4I3Zrv4kgu9sDHVVV1Y_VNpT7o-4ad0VW2f7U-RR544XxK613fxRQnprtTmRhJkc_jAG_TBr3MKjlteYkRbtWf9AK9H7m37NHgh1aDM0p2gEvrMu1Z7YxTswSYlCwJ8Qao5P_OzlWAW5HgGaKJkDmUGhFiPw1JK/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Katie X</div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-27869462516424647992023-02-02T22:41:00.001+13:002023-02-02T22:41:55.222+13:00Wild Rice, Quinoa and Cherry Salad<p>When we were planning what we would take down to Wai Ora at the beginning of of December for our wedding anniversary, I got it in my head that a wild rice & cherry salad might be good. I couldn't find a recipe, so I made one up. Not hard when it's a salad.</p><p>I cooked equal quantities of wild rice and three coloured quinoa (or just white or red or brown).</p><p>Or just use rice if you prefer.</p><p>Make sure the rice is well cooked- this lot was just a tad under down.</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBirElKe2c_6qgKlqmbDQ9tNf7mBY3Xt0jPckgQfARt6reoC5RIhNMVM-v4-0D-ckN0OPbWqPTLHIwYNZSDLyD7cPIbQwNgFyC-fjfKtV95YRnhYJxG6M6XRzXDrLFQMdXdlWMX0oa0Q5-ydr5MDwA4-FMRmVvEoADW7S_x9jZc_VcLGB0OnWOD3n/s1280/P1014305%20(2).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBirElKe2c_6qgKlqmbDQ9tNf7mBY3Xt0jPckgQfARt6reoC5RIhNMVM-v4-0D-ckN0OPbWqPTLHIwYNZSDLyD7cPIbQwNgFyC-fjfKtV95YRnhYJxG6M6XRzXDrLFQMdXdlWMX0oa0Q5-ydr5MDwA4-FMRmVvEoADW7S_x9jZc_VcLGB0OnWOD3n/w480-h640/P1014305%20(2).jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">I stoned cherries and halved them</div><div class="separator" style="clear: both; text-align: center;">Added dried cranberries, pomegranate seeds, chopped pistachio nuts, chopped onion weed bulbs or spring onions. I also added a good amount of finely chopped mint, parsley and coriander.</div><div class="separator" style="clear: both; text-align: center;">Salt and ground black pepper.</div><div class="separator" style="clear: both; text-align: center;">The nuts could also be pinenuts, walnuts or hazelnuts.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouQdO51yIrVRdUN7G8cSuHK2iC6qBebCd7p8EiNRF-tRNlplqD0D0E7RPYiveqcFDC6C-z5BG7Ub13VyCpRMPGc0DTyQJVxnBHQ5FqNn_YXfvLhWT-_pNp-hMobjAUf9jHzt8q0E9I2PGbYgUwKxYEp2pG1MPn51TAqSWZIOTXZ6UBqNUMGe8sXK1/s1280/P1014304.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouQdO51yIrVRdUN7G8cSuHK2iC6qBebCd7p8EiNRF-tRNlplqD0D0E7RPYiveqcFDC6C-z5BG7Ub13VyCpRMPGc0DTyQJVxnBHQ5FqNn_YXfvLhWT-_pNp-hMobjAUf9jHzt8q0E9I2PGbYgUwKxYEp2pG1MPn51TAqSWZIOTXZ6UBqNUMGe8sXK1/w640-h480/P1014304.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The dressing makes all the difference:</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="background-color: #f7f0e9; clear: both; color: #4b6320; font-family: "GFS Didot"; font-size: 16px;">4 tbsps olive oil</div><div class="separator" style="background-color: #f7f0e9; clear: both; color: #4b6320; font-family: "GFS Didot"; font-size: 16px;">2 tbsp tamarind puree- either ready made or soak the caked tamarind version in water to soften, then push through a sieve.</div><div class="separator" style="background-color: #f7f0e9; clear: both; color: #4b6320; font-family: "GFS Didot"; font-size: 16px;">2 tbsp maple syrup</div><div class="separator" style="background-color: #f7f0e9; clear: both; color: #4b6320; font-family: "GFS Didot"; font-size: 16px;">2 tbsp lime juice</div><div class="separator" style="background-color: #f7f0e9; clear: both; color: #4b6320; font-family: "GFS Didot"; font-size: 16px;">2 cloves of garlic or onion weed bulbs crushed</div><div class="separator" style="background-color: #f7f0e9; clear: both; color: #4b6320; font-family: "GFS Didot"; font-size: 16px;">1/2 tsp fennel seeds lightly toasted & crushed- mortar & pestle or a spice grinder.</div><div class="separator" style="background-color: #f7f0e9; clear: both; color: #4b6320; font-family: "GFS Didot"; font-size: 16px;">A pinch of chilli flakes</div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1v4b3jQrm2ow6c3NcpyQBy9fmxN74T5SbSVrdPjYlORwWfjIeAtlzqrQUA9n6z5AfMHhp3VXKTRSId5rtRhXwHb9d_RR_viCkLeP1HlNMMd_C0a5mJlH_rArAcH3eZmk8ug2jsETLwrBXa9DWno9B7xSmSJMMca5mhqZLdnzqybMpUZKjXO6OH6fQ/s1280/P1014426.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1v4b3jQrm2ow6c3NcpyQBy9fmxN74T5SbSVrdPjYlORwWfjIeAtlzqrQUA9n6z5AfMHhp3VXKTRSId5rtRhXwHb9d_RR_viCkLeP1HlNMMd_C0a5mJlH_rArAcH3eZmk8ug2jsETLwrBXa9DWno9B7xSmSJMMca5mhqZLdnzqybMpUZKjXO6OH6fQ/w480-h640/P1014426.jpeg" width="480" /></a></div>The salad went nicely with salmon that we cooked with a pomegranate molasses glaze on the little barbecue. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cs3kIPjDoy3b8_NANqu2oTXLvIO_hNAAl_mf7m0e4cRzbqEE7ddXP8HViK7HFYW6K_NS1p8ESzIr0Jt_CNgYLHRHbyG3Wn556tcUNz0bwMkqQDFXQROYje5nCHRcsm_KQAC_QSKYw3RzSnGBfDiCkG-zPaYoXiIQUsbS8PluzOqaJdzWGE6vvw0K/s1280/P1014920.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cs3kIPjDoy3b8_NANqu2oTXLvIO_hNAAl_mf7m0e4cRzbqEE7ddXP8HViK7HFYW6K_NS1p8ESzIr0Jt_CNgYLHRHbyG3Wn556tcUNz0bwMkqQDFXQROYje5nCHRcsm_KQAC_QSKYw3RzSnGBfDiCkG-zPaYoXiIQUsbS8PluzOqaJdzWGE6vvw0K/w480-h640/P1014920.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSq0R-jIQSmknfaTo3tzzaDFwJBYvqfvqT3QhSBFZKvhDn6Lj1IbXdqSA88zbzGCnAawkuQv01jPX0l1fFhuBe7k_57TNKnbcqgK5900PFjkow_Mu-RKgrlIXyhGc4ex6EaS-_cYDlkYv13ViTQ_d0nOScYf8Sa0G5ajUqhBUeVJCTtJ06_hcNSZ6/s1280/P1015002.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSq0R-jIQSmknfaTo3tzzaDFwJBYvqfvqT3QhSBFZKvhDn6Lj1IbXdqSA88zbzGCnAawkuQv01jPX0l1fFhuBe7k_57TNKnbcqgK5900PFjkow_Mu-RKgrlIXyhGc4ex6EaS-_cYDlkYv13ViTQ_d0nOScYf8Sa0G5ajUqhBUeVJCTtJ06_hcNSZ6/w480-h640/P1015002.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Variation</div><div class="separator" style="clear: both; text-align: center;">Here we are at the beginning of February and some of the cherries from this season have hung on in the fridge. So I cooked some little Beluga lentils until tender and added them to the wild rice instead of quinoa. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5NsErzh404xrg5mvBZ1q-YQYitDqY-VvmfaDEBsY1rUdUnOSH8LCsT7QKQET_XtXrw6SzwZD9SgyXR42Q2wZVaOq2ArRNl4xwKmo44nTshZfkiFJLmLeYnXr0Bkkxa-LNe3wmwmEl8z1irs_eabjtw2T47hSFHw5tZE0bMQ5qUln7lE7Nw-llhvf/s1280/P1015766.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5NsErzh404xrg5mvBZ1q-YQYitDqY-VvmfaDEBsY1rUdUnOSH8LCsT7QKQET_XtXrw6SzwZD9SgyXR42Q2wZVaOq2ArRNl4xwKmo44nTshZfkiFJLmLeYnXr0Bkkxa-LNe3wmwmEl8z1irs_eabjtw2T47hSFHw5tZE0bMQ5qUln7lE7Nw-llhvf/w480-h640/P1015766.jpeg" width="480" /></a></div>The other additions are: red shiso, variegated apple mint, wee unsprayed begonia flowers, nasturtium leaves, purple kumara and a dressing made with slow baked Black Doris plums, honey, yoghurt, salt & pepper, 1/2 tsp Garam marsala, olive oil & thick natural yoghurt.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJ8e7H_yKmV-C4y6Dg4o1Ry53hg_rqU_T99kDysiTN6QHVmW5NaEPy5Ux8k0IjkFda04_YPdkqcB2kajysrja4h-D9-ptlwnwyvIm_OUSqSC5mmKP7CbC_JRlzgn8CXxDpDXBPLRFLrN3tT-qSQ1lKkaE-0g0x9q1PlXkdR6f6LqULQ52b8w0muxm/s1280/P1015770.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJ8e7H_yKmV-C4y6Dg4o1Ry53hg_rqU_T99kDysiTN6QHVmW5NaEPy5Ux8k0IjkFda04_YPdkqcB2kajysrja4h-D9-ptlwnwyvIm_OUSqSC5mmKP7CbC_JRlzgn8CXxDpDXBPLRFLrN3tT-qSQ1lKkaE-0g0x9q1PlXkdR6f6LqULQ52b8w0muxm/w480-h640/P1015770.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirA3EuWQjxMWb9o3rNU4TIzLTxQwgTWAyQ5Op4HKIJyc68N_-GrSWDdPhtT1ycvN0B08bnzcbohypExAhBkWwcvn9YSLsZmKX46NyaKM7PIaDWrUvd4xvQ5tCMgm2UKF1RLq4iRL0cXVX2GHl47oxBwrKmaRsYfiO8kVDESIEcHlc3-3B0SCAzSNH1/s1280/P1015763.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirA3EuWQjxMWb9o3rNU4TIzLTxQwgTWAyQ5Op4HKIJyc68N_-GrSWDdPhtT1ycvN0B08bnzcbohypExAhBkWwcvn9YSLsZmKX46NyaKM7PIaDWrUvd4xvQ5tCMgm2UKF1RLq4iRL0cXVX2GHl47oxBwrKmaRsYfiO8kVDESIEcHlc3-3B0SCAzSNH1/w480-h640/P1015763.jpeg" width="480" /></a></div>Slow baking fruit is amazing! It concentrates the flavours and makes the fruit even more delicious and digestible. A sprinkling of good sugar and in to the oven at 150C for 1/2 an hour. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDEvHf3q6dvX1McBmGYYo22qIBHr3_nrQSn64qy5Js2MFowJN7RN9YHYE-uaZE0ZY01hAYDx0Qx6kHPztPJqEbE2vgci1APpduJOeg5zxBNjPt3U_c2dkZ37bl223rEHY6OVaT8UriUendPvNrRMHESsZO0CJRBig4oWjQzfgj_VrnMetiBMrT8Ep/s1280/Baked%20fruit.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDEvHf3q6dvX1McBmGYYo22qIBHr3_nrQSn64qy5Js2MFowJN7RN9YHYE-uaZE0ZY01hAYDx0Qx6kHPztPJqEbE2vgci1APpduJOeg5zxBNjPt3U_c2dkZ37bl223rEHY6OVaT8UriUendPvNrRMHESsZO0CJRBig4oWjQzfgj_VrnMetiBMrT8Ep/w480-h640/Baked%20fruit.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaGEgKBozZnH-2S5kJO4sXN_uQvu1j5tzKrkqJpsth62cQ42Qy5WGxvWPPODVgXFDfLjczF4Tx9oeuG79RHjIkv0YWN9pmPbpKQ0c11kiP22TT3cz7u_q_J3pmulGiPTu4YnIfEt6QrxOiEGk8G3vDwB5H5lp5K0SYL-BEYcXLaxaZ3idL6S7dlaF/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaGEgKBozZnH-2S5kJO4sXN_uQvu1j5tzKrkqJpsth62cQ42Qy5WGxvWPPODVgXFDfLjczF4Tx9oeuG79RHjIkv0YWN9pmPbpKQ0c11kiP22TT3cz7u_q_J3pmulGiPTu4YnIfEt6QrxOiEGk8G3vDwB5H5lp5K0SYL-BEYcXLaxaZ3idL6S7dlaF/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div style="text-align: center;">Katie X</div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-72314485712813113592022-12-08T21:03:00.098+13:002022-12-17T09:10:31.123+13:00Avocado Chocolate Gelato<p>When we stayed at Tiger House two years ago, in celebration of our 40th wedding anniversary, we had a lovely time reading through the resident cookbooks. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpSjBR0bAODzYlHDLvw7SQabZUc9rviEoXH8VDOk_XQvs-kvYMB4J9nUxlalQaO4I3ujRp8J-53mTJWvfR0cRXUqvA5xfCo2qKEsHo30ZyeMAfuIM7B32a-b-PSXKdX-LV1_gz-MksStvYV2CTRH2CtoIbvQpIi8AqZTWKFiSIXY0_IasH6kQJ0RB/s1280/Tiger%20House.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpSjBR0bAODzYlHDLvw7SQabZUc9rviEoXH8VDOk_XQvs-kvYMB4J9nUxlalQaO4I3ujRp8J-53mTJWvfR0cRXUqvA5xfCo2qKEsHo30ZyeMAfuIM7B32a-b-PSXKdX-LV1_gz-MksStvYV2CTRH2CtoIbvQpIi8AqZTWKFiSIXY0_IasH6kQJ0RB/w640-h480/Tiger%20House.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Blowed if I can remember which one it was now. But I did take a photo of the recipe. Phew! </span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIe44oh_Y9F0z0NXr2Ndj5bUgtP28EZ4y2HecfsTBGfYCDHUJoUm_7GXIn4-Kx1ozUSKKqwDjtTTTQXgaelgR4UsOvFDCEliumERnbaxWQ2JqkUhN5wpqJyRiJ0DnSIP_DimUCeCDJwPGFttHnp7YJNMKcs_0Jd0WijZC5Nf8p3-140XKKCZSiW8Q/s1280/Recipes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtIe44oh_Y9F0z0NXr2Ndj5bUgtP28EZ4y2HecfsTBGfYCDHUJoUm_7GXIn4-Kx1ozUSKKqwDjtTTTQXgaelgR4UsOvFDCEliumERnbaxWQ2JqkUhN5wpqJyRiJ0DnSIP_DimUCeCDJwPGFttHnp7YJNMKcs_0Jd0WijZC5Nf8p3-140XKKCZSiW8Q/w480-h640/Recipes.jpeg" width="480" /></a></div>This chocolate gelato is so good! What a strange addition- lots of ripe avocado, but it works. beautifully.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRj61Zaf0E5jUMgKyQ10Kr9i7Q0JVKjAqtdhRnmzCKZkFaKQaQOznzsL4HwtvZg9WGY7xOrHBV34NLV1FnpDVHQg9a991lOQmx9YYVutvzHlZyflYQ4YE3pSfVlK0TV9ybu40a_iytwT5wzxdhiuYL1Bq3cSuQsA5tQxN0Xqw2b2tWYQSSMb2xJhmu/s976/Gelato.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="976" data-original-width="884" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRj61Zaf0E5jUMgKyQ10Kr9i7Q0JVKjAqtdhRnmzCKZkFaKQaQOznzsL4HwtvZg9WGY7xOrHBV34NLV1FnpDVHQg9a991lOQmx9YYVutvzHlZyflYQ4YE3pSfVlK0TV9ybu40a_iytwT5wzxdhiuYL1Bq3cSuQsA5tQxN0Xqw2b2tWYQSSMb2xJhmu/w580-h640/Gelato.jpeg" width="580" /></a><p></p>100 gms dark chocolate- 70% <div><br /><div>300 gms ripe avocado- probably 2/3 depending on the size</div><div>200 mls full cream milk (or milk that suits)</div><div>2 tbsps cream (or coconut cream I imagine)</div><div>1/3 cup of unrefined sugar- not honey as I tried that and the mixture was not quite firm enough.</div><div>35 gms (1/3c) raw cocao powder</div><div>2 tsps vanilla essence </div><div>pinch of good salt</div><div><br /></div><div>Melt the chocolate in a bowl over water in a little saucepan</div><div>Add everything else into a blender or food processor. </div><div>Pulse to combine-mixture should be thick & mousse like. </div><div>Add melted chocolate and blend for another minute or so to combine well.</div><div><br /></div><div>Freeze in to small jars, a container, or little bowls.</div><div>Leave to stand out of the freezer for 10 minutes or so before eating/serving.</div><div>Actually, this is fine as a mousse and firms up nicely by simply being in the fridge.</div><div><br /></div><div>This dessert is great on it's own but also teams up well with instant banana ice cream.</div><div>You can find the recipe for that <a href="https://anangelinthekitchen.blogspot.com/2010/05/instant-healthy-fruit-icecream.html">here</a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1dZLWMg9fwRF3VgO4kuW6TFrCIeNUW3NxDfW8o1iKchaj4AXqmIetJoz-agEjT92FZ2MNlkb7jPf3a_ddZzwPGOC4utXtaZIhvrkJJDd1DsoH-1DsKtg5IqBGXD4e0-bu9O7uib6yXRU8YA5LuVKQCWcRDJwhDeD8RaV4ElDk3CSUl7CCC6IQGev/s1280/Chocolate%20mousse.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1dZLWMg9fwRF3VgO4kuW6TFrCIeNUW3NxDfW8o1iKchaj4AXqmIetJoz-agEjT92FZ2MNlkb7jPf3a_ddZzwPGOC4utXtaZIhvrkJJDd1DsoH-1DsKtg5IqBGXD4e0-bu9O7uib6yXRU8YA5LuVKQCWcRDJwhDeD8RaV4ElDk3CSUl7CCC6IQGev/w480-h640/Chocolate%20mousse.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoUauwf4bYJke6MV6IKZqw58elnOFiUuDcqh9vMqJgbT7ztfwlpscpMshebyA5SFd-GWfGHlpz3sELKjV8ELpDIV9ORxLVDjNP3YUDIJrPJHZNSdBx0VaPp8I2Yow__JOo1Cf5NiiI53MRIE9CdIx3BiXAI7YMQAUWg20I8H0B-Ru11_I1Nz9IayI/s1280/mousse.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoUauwf4bYJke6MV6IKZqw58elnOFiUuDcqh9vMqJgbT7ztfwlpscpMshebyA5SFd-GWfGHlpz3sELKjV8ELpDIV9ORxLVDjNP3YUDIJrPJHZNSdBx0VaPp8I2Yow__JOo1Cf5NiiI53MRIE9CdIx3BiXAI7YMQAUWg20I8H0B-Ru11_I1Nz9IayI/w480-h640/mousse.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Another variation for this versatile dessert is to layer the mousse with other deliciousness such as this nod to Tiramsu:</div><div class="separator" style="clear: both; text-align: center;">Bottom layer is the above avocado mousse</div><div class="separator" style="clear: both; text-align: center;">Second layer is coffee chia pudding made with 1/4 chia seeds</div><div class="separator" style="clear: both; text-align: center;"> 1 cup of whole milk, 1 dsp chicory coffee essence, 1 tsp vanilla essence, 1 tsp maple syrup or honey.</div><div class="separator" style="clear: both; text-align: center;">Mix altogether in a jar, stir every now & then.</div><div class="separator" style="clear: both; text-align: center;">Leave to do it's thing for a few hours- until thick.</div><div class="separator" style="clear: both; text-align: center;">Third layer- 1 cup coconut cream set with 1 tsp gelatine, a wee pinch of salt & a tsp of vanilla & maple syrup or honey.</div><div class="separator" style="clear: both; text-align: center;">Top with caramelised walnut pieces or dust with cocoa powder or whatever takes your fancy at the time! I used our own foraged walnuts. Melt a dsp brown sugar in a pan, add the walnuts stir to combine- cook for 5/10 minutes until crispy. Cool. </div><div class="separator" style="clear: both; text-align: center;">These are great stored in the fridge with the lid on.</div><div class="separator" style="clear: both; text-align: center;">Great for barbecues & picnics too. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNO51fq-u_ldETYWirpcjJqPS2Wr3frTyvHKC07HuVgnxgCgmdm-tnkQHS6IwkNoqm0QCVBJ6hyV5O2OJrRm32eI5QZSY-r-1B37MWYXClXdVUnD9_8USVLBwdywb2a7-XLEooDYqwmGvL-c8LGQGJSD_84XwlwizAgtauwvrGfw8KD1SllNk3Xh9/s1280/P1015004.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNO51fq-u_ldETYWirpcjJqPS2Wr3frTyvHKC07HuVgnxgCgmdm-tnkQHS6IwkNoqm0QCVBJ6hyV5O2OJrRm32eI5QZSY-r-1B37MWYXClXdVUnD9_8USVLBwdywb2a7-XLEooDYqwmGvL-c8LGQGJSD_84XwlwizAgtauwvrGfw8KD1SllNk3Xh9/w480-h640/P1015004.jpeg" width="480" /></a></div></div>Of course there are loads of variations that you could use in the chia pudding part such as strawberries, even the freeze dried powders etc instead of the coffee flavouring. And of course, you could use coconut milk or cream or almond milk etc.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvV4K_xIkRnQIFYiSq5gt8N1JrUHBhXHvHUnVvIwaqasy0NgRIsdAb2nNIfqE373WRJewyW6RnsjkkMhVmchht5gsb9HDiDeRKL5Mn_NMpsL63MshO_LEKR0Ux0_zIUEkPFpyjpDDb8SHZtN-TYPH3Gb9E89tmV7KpGTWzTbhZ0_f5R2L9XjxB2xCr/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvV4K_xIkRnQIFYiSq5gt8N1JrUHBhXHvHUnVvIwaqasy0NgRIsdAb2nNIfqE373WRJewyW6RnsjkkMhVmchht5gsb9HDiDeRKL5Mn_NMpsL63MshO_LEKR0Ux0_zIUEkPFpyjpDDb8SHZtN-TYPH3Gb9E89tmV7KpGTWzTbhZ0_f5R2L9XjxB2xCr/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div style="text-align: center;">Katie x</div></div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-55152949063157652892022-10-12T13:01:00.003+13:002022-10-12T13:01:19.425+13:00Cheesey Green Feta Slice<p> This slice (in the original recipe it was called Feta and Spinach Brownie), but I've decided to call it Cheesey, Green, Feta Slice- just for fun.</p><p>Really, the mixture is just a variation on a savoury muffin, a frittata or fancy scone and it is so easy. It includes loads of greens & is brilliant hot, cold and for travelling and picnics.</p><p>There's lots of lee-way- just use what you prefer & what you have available.</p><p>The key ingredient is a load of greens- either spinach, or a mixture of garden or wild greens. </p><p>These all came from our garden- a mixture of spinach, silverbeet, beet leaves, nettles, nasturtium leaves, loads of wild onions (whole plant) tender parsley stems, coriander, thyme, dandelion leaves, chickweed and anything else that takes your fancy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLRaAohN7eFovqnXx_6x__wI2BxjX87qIEdDrEUIBuqfIQe9iSL1CmB2A2_hjzi_Y_BGHd964wtahrK8lK-eJ9CXTbyjTVbtJVamn7zy2nPCqX5xj3l6qpeBi6DYXpEbMyCn4iktImKqN6DgVJJwy39TXXsaC8D8ty-YgsD0Ctdf_dhjOq5b0sM8z/s1280/Greens.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="914" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLRaAohN7eFovqnXx_6x__wI2BxjX87qIEdDrEUIBuqfIQe9iSL1CmB2A2_hjzi_Y_BGHd964wtahrK8lK-eJ9CXTbyjTVbtJVamn7zy2nPCqX5xj3l6qpeBi6DYXpEbMyCn4iktImKqN6DgVJJwy39TXXsaC8D8ty-YgsD0Ctdf_dhjOq5b0sM8z/w458-h640/Greens.jpeg" width="458" /></a></div>Rinse the greens if necessary, shaking off all the water well. Snip them all up with a pair of kitchen scissors & saute they them all in a fry pan with a good glug of olive oil. Cook just enough to cook them down as if blanched. Cool.<div>In a large bowl add 1 cup of white flour (organic white spelt for me)</div><div>1 tsp baking powder</div><div>1 tsp good sea salt & ground black pepper</div><div>Mix together</div><div>Add 1 cup of milk, 1/4 melted butter & 2 eggs & mix again.</div><div>Then gently add in the cooled greens, 1 cup of grated cheese- whatever's your preference: cheddar, mozzarella etc, a packet of feta (crumbled), and 2 tbsp of parmesan.</div><div><br /></div><div>Other additions would be finely sliced sundried tomatoes, cooked asparagus, broccoli, capers, olives etc</div><div><br /></div><div>Spoon into a deep baking tin such as a cake tin lined with baking paper. The one I use is 18 cms square.</div><div><br /></div><div>Bake in a moderate oven for around 40/45 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0tQ1mtp0XTXCtvgwDOFzOCA5wgy7Taq65w3uUeuNuhodgBUWnQIGcNFDZpYXT61NRV1gDhthRQxiD8v4ng4ygZr9CE4h1a6j5DS3LCU7_pTCTCs6hjr-wqKBVZjYouxU2HPRN2esJ_OBBTKTcBOem7otWS6PA92efLEwGOt77A1NgJq5Lu19_FaZ/s1280/Cheesey%20slice.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0tQ1mtp0XTXCtvgwDOFzOCA5wgy7Taq65w3uUeuNuhodgBUWnQIGcNFDZpYXT61NRV1gDhthRQxiD8v4ng4ygZr9CE4h1a6j5DS3LCU7_pTCTCs6hjr-wqKBVZjYouxU2HPRN2esJ_OBBTKTcBOem7otWS6PA92efLEwGOt77A1NgJq5Lu19_FaZ/w480-h640/Cheesey%20slice.jpeg" width="480" /></a></div><div>This bake is delicious hot, but just as good cold and reheats very well too.</div><div>I doubled the recipe and we took this away with us on our last trip to The Stables in Otaki and it was so useful to have with us.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt4HCq1iuEO7H3AOOPVmnL-KLd-K63i1sQvzyr07OiwawZhgDa8sNU_RR9EaHw3AmY9JGoulWRVcREaxUgMR_gTA7-2RfzT7WRaRHoRu931yNOiDQZHin0MzxYNt7WNLFBBxBXq_fu3dFD54WxS9w3P0CkE-NqCUyrZwkO6TlTQAAHWLANtohvAjA/s1280/Cheesey%20slice%20lunch.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt4HCq1iuEO7H3AOOPVmnL-KLd-K63i1sQvzyr07OiwawZhgDa8sNU_RR9EaHw3AmY9JGoulWRVcREaxUgMR_gTA7-2RfzT7WRaRHoRu931yNOiDQZHin0MzxYNt7WNLFBBxBXq_fu3dFD54WxS9w3P0CkE-NqCUyrZwkO6TlTQAAHWLANtohvAjA/w480-h640/Cheesey%20slice%20lunch.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWdJ56h2JdHvVi0ZJaG5MvfXBdvzWdbUdR79w3iJ-qqLOYqXAVT1dvgfa3T9fLOJy9-SbE9TLxTSAfgrU3dkZFmKDDMHQ42RL9elKd5tfS8j7vPQe_ef07rNE-x6phhKF0kriuQZ5_f1vqTjAhXOJOaiYTD0mnf7nxKx8A-diaO78Bb2dhn6XhVFP/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWdJ56h2JdHvVi0ZJaG5MvfXBdvzWdbUdR79w3iJ-qqLOYqXAVT1dvgfa3T9fLOJy9-SbE9TLxTSAfgrU3dkZFmKDDMHQ42RL9elKd5tfS8j7vPQe_ef07rNE-x6phhKF0kriuQZ5_f1vqTjAhXOJOaiYTD0mnf7nxKx8A-diaO78Bb2dhn6XhVFP/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Katie X</div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-29593213031384158762022-09-15T20:08:00.001+12:002022-09-15T20:08:17.635+12:00Frypan Cornbread<p>This cornbread is such a different take on the dry pale cornbread that I've made from time to time through the years and then flagged it. Filled with veges and herbs and moist and tasty- it's a winner and quick and easy to make. Although it probably benefits for the pause to soak of the main ingredients.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvpya5EtMtPrnMXFPgbqc--VJ1LQS7xzut0_lEDlskiVqJhBzkC3DbdAoeefDg-BQnCoPlagEF8rZ_y15r9-_rY9N-5ZjzDK8_afdO-G6J9uncymg8FMEUluxYmIR_0OYHSKa7miYSBzc1FdC9EiXzcb2anne0dfFnfCSWF-6GRyTVz2UZO_BE9gx/s1280/P1012433.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="979" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvpya5EtMtPrnMXFPgbqc--VJ1LQS7xzut0_lEDlskiVqJhBzkC3DbdAoeefDg-BQnCoPlagEF8rZ_y15r9-_rY9N-5ZjzDK8_afdO-G6J9uncymg8FMEUluxYmIR_0OYHSKa7miYSBzc1FdC9EiXzcb2anne0dfFnfCSWF-6GRyTVz2UZO_BE9gx/w490-h640/P1012433.jpeg" width="490" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeLkNxKSxw3757JpWMHCJysIIzwx48ihWK0hBXsawxZRBTCdUxEd1JMOcSdYkDxeC54N0sObxdaWeml3NCynMesUrpJhWr0Z12IHCei-flQwoEZm7gvbQpAaVc7WAJSlk4fcC322eBe2fj0jx2tMYD9CY-BWS4JlYrCmeI5kZkw8kZ6pHc0QJp9Sh/s1280/P1012427.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeLkNxKSxw3757JpWMHCJysIIzwx48ihWK0hBXsawxZRBTCdUxEd1JMOcSdYkDxeC54N0sObxdaWeml3NCynMesUrpJhWr0Z12IHCei-flQwoEZm7gvbQpAaVc7WAJSlk4fcC322eBe2fj0jx2tMYD9CY-BWS4JlYrCmeI5kZkw8kZ6pHc0QJp9Sh/w480-h640/P1012427.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG62Cf_hvYJqL3Q5GHZ5Q5uuTi5514i6bnZ6UY7uWGY11d_6mzZqSbKVtZkTNrxGz6LqLQo-oGEgutJonjBVe8KebasFQRyoNVJota0WGGLwsui5Lq6k28DEkmdbONVh4WqZJek7EnKZZ8klRG8GkHpFhNzLsrii4_2zgEluoJYYs-nr4UlgyLvaNS/s1280/P1012423.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG62Cf_hvYJqL3Q5GHZ5Q5uuTi5514i6bnZ6UY7uWGY11d_6mzZqSbKVtZkTNrxGz6LqLQo-oGEgutJonjBVe8KebasFQRyoNVJota0WGGLwsui5Lq6k28DEkmdbONVh4WqZJek7EnKZZ8klRG8GkHpFhNzLsrii4_2zgEluoJYYs-nr4UlgyLvaNS/w480-h640/P1012423.jpeg" width="480" /></a></div><p></p><p>1 cup coarse cornmeal</p><p>1/2 cup buckwheat semolina</p><p>1/3 cup chia seeds</p><p>1 cup water</p><p>2 tbsp extra virgin olive oil</p><p>1 tsp good salt & a grind of black pepper</p><p>Mix all the above together and leave to sit for an hour or two (or overnight)</p><p>And a little more water if its a bit stodgy. You should be able to move the spoon through it.</p><p>Add 1 tsp baking powder</p><p>1/2 cup of whole kernel sweet corn</p><p>1 cup of chopped cooked broccoli</p><p>4 or 5 whole onion weeds chopped with scissors</p><p>1/2- 1 cup of other herbs & greens: spinach, kale, parsley, coriander, nasturtium leaves etc- cut up</p><p>Pour in to a small cast iron fry pan that you've swirled a tbsp or two of oil in to.</p><p>Bake at 180 for 20 to 30 minutes. </p><p>You could of course make this in a baking tin.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XFyqFev2sNsgiVAQGySmTjnMO3Ma5SwOIrvvsqvFy6-md4rjolhgdBlICjF6mUe4uBIDJzMuAaDaZfb1RoRhgLIpF-ZcukjHZNIIuPqhQH-xTWYNocyJMop6gsStcdSmwPGf0hpwIrGrVu-0ZGYt9JD6LAUeP0c6LLNl6k3pozsYl0bB4jUQH3Pd/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XFyqFev2sNsgiVAQGySmTjnMO3Ma5SwOIrvvsqvFy6-md4rjolhgdBlICjF6mUe4uBIDJzMuAaDaZfb1RoRhgLIpF-ZcukjHZNIIuPqhQH-xTWYNocyJMop6gsStcdSmwPGf0hpwIrGrVu-0ZGYt9JD6LAUeP0c6LLNl6k3pozsYl0bB4jUQH3Pd/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Katie X</div><br /><p><br /></p>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-59332837175121401422022-09-15T20:00:00.001+12:002022-09-15T20:00:20.662+12:00Lime Pickle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMIHI49JJGzdGcjuNkA84Ts3KMnWBDF193YtTid64fudBQT3HeuldV15vCNlAMW4QJ0w5vg_7pOnbNSq1Yr2E2TbUVE6wMYFOQZpKg2ZubUnLjDeBeFJRp9vYimTziMHX0Npm_hBrbH-oGWTDNSXY7nt_NaZmZT4wQ4UZWFZnCl0SFylhEN2Wo1Uh/s1280/P1012499.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMIHI49JJGzdGcjuNkA84Ts3KMnWBDF193YtTid64fudBQT3HeuldV15vCNlAMW4QJ0w5vg_7pOnbNSq1Yr2E2TbUVE6wMYFOQZpKg2ZubUnLjDeBeFJRp9vYimTziMHX0Npm_hBrbH-oGWTDNSXY7nt_NaZmZT4wQ4UZWFZnCl0SFylhEN2Wo1Uh/w640-h480/P1012499.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><br /></div><p>6 limes and a small lemon or lemonade (double quantities for more pickle!)</p><p>Cut up the lime & lemon/ade finely.</p><p>Put in to a bowl with a good rounded tsp of sea salt & let it sit while you're organising the other stuff.</p><p>Spices: 1 tsp cumin, 1 tsp coriander, 1/2 tsp fennel. 1/2 tsp fenugreek, 1/2 tsp whole grain mustard</p><p>Grind finely in a spice grinder (or mortar & pestle).</p><p>In a pot gently heat 2 tbsps of olive oil add 4/5 chopped whole onion weeds (or an onion & some garlic if you like). Wilt for onion weed, cook well for onion. Then add the spices & stir through for a few seconds.</p><p>Add: 1 tsp black cumin seeds, 1 tsp garam marsala, 1/2 tsp powdered turmeric (of fresh), 1/2 tsp ginger, a pinch of chilli flakes.</p><p>1/3 cup of raw sugar, 2 tbsp apple cider, white wine or white balsamic vinegar</p><p>1/2 cup of golden raisins- optional</p><p>Add the lime mixture and gently simmer for around half an hour stirring from time to time.</p><p>Amazingly it will all thicken up and turn in to pickle!</p><p>Pop the stick blender in to the cooled pickle if you like to make it smoother.</p><p>Spoon into sterilised jars.</p><p>Improves with age, but can be used immediately.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQd7Kjbw5FiD66PLGq7wOrk0S6PzxLOfQs3TuO-yCRXW9KnDQYpg9qLqr_IaZcE1elyYzzozzJ8PKC183iZSJCa1fvGd9uFBcdBF9G8ZxGX86vtJYtY1GQ521rmTHMN2bsKU6lg6v1aa8FnAPFJjOAVWabXfi1c6O9G_XUVkTyDOloZ4IDaU4PuQV/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQd7Kjbw5FiD66PLGq7wOrk0S6PzxLOfQs3TuO-yCRXW9KnDQYpg9qLqr_IaZcE1elyYzzozzJ8PKC183iZSJCa1fvGd9uFBcdBF9G8ZxGX86vtJYtY1GQ521rmTHMN2bsKU6lg6v1aa8FnAPFJjOAVWabXfi1c6O9G_XUVkTyDOloZ4IDaU4PuQV/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><p style="text-align: center;">Katie X</p>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-34475351051473214612022-09-10T10:23:00.003+12:002022-09-10T10:23:16.952+12:00Turkish Delight & Coconut Cream Jellies<p><span style="color: #38761d;">I often find myself reinventing recipes to make them more nourishing and perhaps more satisfying to all the senses too.</span></p><p><span style="color: #38761d;">This coconut cream Turkish Delight is deliciously light, looks so pretty and is ever so simple to make. </span></p><p><span style="-webkit-text-stroke-color: rgb(6, 6, 6); background-color: white; color: #38761d; font-family: "Helvetica Neue"; font-size: 15.9px;">I am so happy with it. </span></p><p><span style="-webkit-text-stroke-color: rgb(6, 6, 6); background-color: white; color: #38761d; font-family: "Helvetica Neue"; font-size: 15.9px;">The coconut layer is simply a can of coconut cream. Only Kara will will do- trust me, I tried another brand and it was grainy and truly horrible. Simply add a dsp of jaggery, honey or maple syrup, a tsp vanilla essence (homemade is so easy), and a dessert spoon and a half of gelatine.</span></p><p><span style="-webkit-text-stroke-color: rgb(6, 6, 6); background-color: white; color: #38761d; font-family: "Helvetica Neue"; font-size: 15.9px;">Mix the gelatine with a little cold water, Sit for a minute to bloom. Microwave for 15 seconds & then stir through the coconut cream mixture. Make sure it's mixed through really well.</span></p><p><span style="-webkit-text-stroke-color: rgb(6, 6, 6); background-color: white; color: #38761d; font-family: "Helvetica Neue"; font-size: 15.9px;">Pour into a glad wrap or greaseproof paper lined suitable container.</span></p><p><span style="-webkit-text-stroke-color: rgb(6, 6, 6); background-color: white; color: #38761d; font-family: "Helvetica Neue"; font-size: 15.9px;">To make the Turkish Delight topping- brew 2 cups of rose petal & hibiscus tea (I add double pink hawthorn too), strain & add honey or jaggery to taste & a dsp of rose water.</span></p><p><span style="-webkit-text-stroke-color: rgb(6, 6, 6); background-color: white; color: #38761d; font-family: "Helvetica Neue"; font-size: 15.9px;">Set with a dsp of gelatine- once again using a little of the liquid to dissolve the gelatine & then mix it back in the the rest of the tea. Cool. Carefully pour over the coconut base (which sets very quickly even out of the fridge) & leave to set fully in the fridge. </span></p><p><span style="-webkit-text-stroke-color: rgb(6, 6, 6); background-color: white; color: #38761d; font-family: "Helvetica Neue"; font-size: 15.9px;">Good gelatine itself is a wonderfully gut healing and nourishing food, along with the coconut and the lovely benefits of the herns (heart nourishing and spirit lifting especially) and the use of either honey or jaggery- a richly delicious and caramelly unrefined cane sugar product that I get from the Indian shop down the road, this really is a perfect summery delight.. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWSiDclBb5KpgztjuBdyYYw3kPTsF-BnGhn6iHEEsfal2owdhxBNIJIBMaFpcXlr1LB4TL9eJrOZaPUMu5c_u_tuhIZsvEBSl7mNZEExMEQ1nXIHQuSMxtojtBAVG8PRp8EN-LsXSWRJ5pa0AtAzR9YXyHQ_CLH-HD4C4_NkLgfAfEI2znKvoeO_S/s1280/Turkish%20Delight%20Jelly%202.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWSiDclBb5KpgztjuBdyYYw3kPTsF-BnGhn6iHEEsfal2owdhxBNIJIBMaFpcXlr1LB4TL9eJrOZaPUMu5c_u_tuhIZsvEBSl7mNZEExMEQ1nXIHQuSMxtojtBAVG8PRp8EN-LsXSWRJ5pa0AtAzR9YXyHQ_CLH-HD4C4_NkLgfAfEI2znKvoeO_S/w480-h640/Turkish%20Delight%20Jelly%202.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZVE0le-SqUbaIUbFrhM0GqqBzVitUkHyoUcS0wgDre4CAq98Ru6oKtTXYmz-1P52u65puMRgHLOesaoGG0iBGpI7cBtuTIrhXSUiSjFd4PE-xXcw_21ON9aPBVADjP92G165IePuThkB2cRgg0nbCGNfwzxufoy0PE73oTuhOTz6_8cvy_NrEciy/s1280/Turkish%20Delight%20Jelly%203.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZVE0le-SqUbaIUbFrhM0GqqBzVitUkHyoUcS0wgDre4CAq98Ru6oKtTXYmz-1P52u65puMRgHLOesaoGG0iBGpI7cBtuTIrhXSUiSjFd4PE-xXcw_21ON9aPBVADjP92G165IePuThkB2cRgg0nbCGNfwzxufoy0PE73oTuhOTz6_8cvy_NrEciy/w480-h640/Turkish%20Delight%20Jelly%203.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6wdbAsMgfZbkt5HmbOq9FbxmcvOjBrv_VkB9VJ7tcNkRm39GmcyWQNXvnr3YfxQobIzD7yy6CVAtMFtB--9DXLjauAa9NEjQhUDx-00Nrt2YeDU3hlFvamGTVAeDdkIsqX19vKg-0N7FasLIBrzAFlxP-WouTUWDP8hXItHA4wEsfO7AQYN5bDS_/s1280/Turkish%20Delight%20Jelly.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6wdbAsMgfZbkt5HmbOq9FbxmcvOjBrv_VkB9VJ7tcNkRm39GmcyWQNXvnr3YfxQobIzD7yy6CVAtMFtB--9DXLjauAa9NEjQhUDx-00Nrt2YeDU3hlFvamGTVAeDdkIsqX19vKg-0N7FasLIBrzAFlxP-WouTUWDP8hXItHA4wEsfO7AQYN5bDS_/w480-h640/Turkish%20Delight%20Jelly.jpeg" width="480" /></a></div>Jaggery. <p></p><p>Very unrefined cane sugar with a delicious caramel flavour.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQRloK10TAlQFBLLXKS8johvbNu8mDWwfFm3yid3dHhiebAEY5q_qtpuvfieOclPGSdJ-eeI4K56cutCio3m50aptOJx9Uy6OJrXyI4lJ9On9fGCOSNMrUxhzIQjwS6qpnbqzK6L9WROh0QhSQGIIUVP9xgvC2flWdhLQwOA8JhuxPmT9fw1SZQfw/s1280/Jaggery.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQRloK10TAlQFBLLXKS8johvbNu8mDWwfFm3yid3dHhiebAEY5q_qtpuvfieOclPGSdJ-eeI4K56cutCio3m50aptOJx9Uy6OJrXyI4lJ9On9fGCOSNMrUxhzIQjwS6qpnbqzK6L9WROh0QhSQGIIUVP9xgvC2flWdhLQwOA8JhuxPmT9fw1SZQfw/w480-h640/Jaggery.jpeg" width="480" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6UCKGBzurqY0ngBNZfuocRUiLOUtIMU8_0gUaS4lmJTCtS4lGRqffAuY6AFO50UK0Yb20rXUszUai6bDXhT1TlzfLjBWHOpqNJfCjLpJVUaab57-gaUflcjxeGgCpNdtH71vDagZ6PsLXP4LSFn3roQTRjTUMIQmeJIY2pullKWBPafS-wUgKEO6/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6UCKGBzurqY0ngBNZfuocRUiLOUtIMU8_0gUaS4lmJTCtS4lGRqffAuY6AFO50UK0Yb20rXUszUai6bDXhT1TlzfLjBWHOpqNJfCjLpJVUaab57-gaUflcjxeGgCpNdtH71vDagZ6PsLXP4LSFn3roQTRjTUMIQmeJIY2pullKWBPafS-wUgKEO6/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><p style="text-align: center;">Katie X<span style="-webkit-text-stroke-color: rgb(6, 6, 6); background-color: white; color: #060606; font-family: "Helvetica Neue"; font-size: 15.9px;"><br /></span></p>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-66341154429528836452022-09-02T22:21:00.001+12:002022-09-02T22:21:22.190+12:00Chickpea Blondies<p> Yes, chickpeas and chocolate is a thing!</p><p>These "blondies" are quick and easy to make and can be vegan too, if you like.</p><p>Turn on the oven to 180 degrees</p><p>In to a food processor put:</p><p>2 cans chickpeas or white beans, drained and dried off with a clean tea towels or paper towels.</p><p>2/3 cup of maple syrup (rice syrup or honey).</p><p>2/3 cup of smooth peanut butter (or almond butter).</p><p>2/3 cup of spelt flour or a mix of flour and ground almonds.</p><p>2 tsps baking powder and a large pinch of salt.</p><p>1 dsp of vanilla</p><p>Blend all together until smooth.</p><p>Remove the blade and stir in 1/2 cup of chocolate chips- good quality dark chocolate is best.</p><p>Spoon in to a small tin lined with baking paper. Sprinkle over a few more chocolate drops and press in to the mix gently</p><p>Bake for 20-25 minutes until golden and cooked.</p><p>Cool well before removing or cutting.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kLCJpltZjWVSj7rRa7E2SHChajVChNcfotwQK6auqZK8My344-HlkSM4cLhSoF99pn5w9K0NqvjPdJIrYbYeRlpC5bN920t317dw2Ioxt9mKBMS7OLO7r78TJCBie7ITYn3YQcAtyTn3AZMhdBWYbEC7VwITOuEArDuAeTDBXXeyO_SAyr3oLdFG/s1280/P1011658.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kLCJpltZjWVSj7rRa7E2SHChajVChNcfotwQK6auqZK8My344-HlkSM4cLhSoF99pn5w9K0NqvjPdJIrYbYeRlpC5bN920t317dw2Ioxt9mKBMS7OLO7r78TJCBie7ITYn3YQcAtyTn3AZMhdBWYbEC7VwITOuEArDuAeTDBXXeyO_SAyr3oLdFG/w480-h640/P1011658.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y6H2JuAfWJ4NJIFbCLmp9g8e_RepbmmlRnF2GSsUZMZgz9LUi0jU3ZVGazDV7L9E1ml5fZCRfUnK6qGCiNK1SuegEib17lMsHgzRZnbCSwqtFDG6Au0LFHG9rxr6DC9XV-VsnodU2K84-RHJC2ru6z-X5QmPazEotvFLKHZhQtSxc2_JhiL-NDGP/s1280/Chickpea%20blondies.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Y6H2JuAfWJ4NJIFbCLmp9g8e_RepbmmlRnF2GSsUZMZgz9LUi0jU3ZVGazDV7L9E1ml5fZCRfUnK6qGCiNK1SuegEib17lMsHgzRZnbCSwqtFDG6Au0LFHG9rxr6DC9XV-VsnodU2K84-RHJC2ru6z-X5QmPazEotvFLKHZhQtSxc2_JhiL-NDGP/w480-h640/Chickpea%20blondies.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGv04iXgm0VUuC1Kqv-YzwcbtiF0su3GSe0WuXMkeOmDqTA08sG19_j7-F6ixZ0iCxWQobLpd8-2EDJFJ8dM7k_wpNXPlYtADa4BV2r1SDxnybHJPxtTp0Q_0DaUEi1M6F0WTbGoo6IRkYxdC8nTgLDpzNGdeknq_dVC10VrJ0BBlSA4_0pcZtimg/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="35" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGv04iXgm0VUuC1Kqv-YzwcbtiF0su3GSe0WuXMkeOmDqTA08sG19_j7-F6ixZ0iCxWQobLpd8-2EDJFJ8dM7k_wpNXPlYtADa4BV2r1SDxnybHJPxtTp0Q_0DaUEi1M6F0WTbGoo6IRkYxdC8nTgLDpzNGdeknq_dVC10VrJ0BBlSA4_0pcZtimg/s320/lovescrolldivider.jpg" width="320" /></a></div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-23943294093227117002022-09-01T21:09:00.001+12:002022-09-01T21:09:38.362+12:00What Wat- Shiro Wat, Doro Wat<p> It wasn't until I read a novel set in Ethiopia that I heard of Wat- Ethiopian stew and Injera- fermented flatbread. I made Shiro Wat all through last winter and loved it so much, but then suddenly realised that I didn't need to just make it plain & smooth. Oh my goodness what a marvellous dish Wat is! </p><p>It's kind of like "stone soup" as you start out with a wee handful of ingredients and you cook and stir and add some water and then a bit more water until suddenly you have a fragrantly delicious meal that fills the whole pot! </p><p>Wat is really just a sauce made with onion, spices, tomato, chickpea flour, butter and water.</p><p>Cut up and gently fry 2 onions in some butter, ghee or olive oil. Or use a whole lot of onion weed instead, or a couple of leeks.</p><p>Add salt, ground pepper & a pinch of sugar.Add more butter or olive oil. </p><p>And a tbsp of Berbere spice mix or:</p><p>2 tbsps paprika, 1/2 tsp ground ginger, 1/4 tsp ground fenugreek, 1/8 tsp nutmeg, 1/8 tsp cinnamon and a pinch of cloves. Add a little chilli if you want some heat.</p><p>It would be good to make up a little jar with this mix so you didn't have to get out all the spices each time.</p><p>I am still experimenting with the spices. But you can google Shiro Wat for some other ideas.</p><p>Then a large tbsp of tomato paste and a cupful of chickpea flour, add some water and stir it all together. As it thickens add more water & more water and some more butter or oil and keep stirring.</p><p>This is now Shiro Wat. You can blend it smooth or leave it as is.</p><p>You can add all kinds of greens, some chickpeas, shredded chicken, mushrooms, sweetcorn or anything that you think might work for you. Add chopped fresh coriander near the end of cooking if you like.</p><p>If you have added chicken the stew now becomes Doro Wat.</p><p>You may be confused about the oil and butter- use as much as feels good to you, but when you add enough and it all goes glossy and thick it'll taste amazing!</p><p>We love paneer cubed and fried a little on top. The cashews worked well too.</p><p>This tastes even better the next day and keeps really well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHoqf-r2xFL1Xp5Nn95KcOF-msAbvN-TU5Euux30-M9KWvdEJJFQJ5E_qn_KBfhLg8q5ByhxTGjX72e0KMx2Xg6u2-DHIg_BBBKe39ybiTd6Nd36Mwk5YtZnd8yHS-TOIk1JKk8Zd5HaRJkZ1sXbkrQi0z3ezZXvv9yfPhQYjVM9Xxzjm3NbsbZNm/s1280/P1012204.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHoqf-r2xFL1Xp5Nn95KcOF-msAbvN-TU5Euux30-M9KWvdEJJFQJ5E_qn_KBfhLg8q5ByhxTGjX72e0KMx2Xg6u2-DHIg_BBBKe39ybiTd6Nd36Mwk5YtZnd8yHS-TOIk1JKk8Zd5HaRJkZ1sXbkrQi0z3ezZXvv9yfPhQYjVM9Xxzjm3NbsbZNm/w480-h640/P1012204.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7ALyAp6VFmqvf8ubabnPkjagj_ncCYy5M-eFPBH3_p07xPq8KcQmVxjYv5OVEzOG8dagOGJ25JVglaMjBfmDVoTAdNuJztXzJoBKu5vFaWWEYXMvG_KwLfKyWrCmUXdYDQ4Iu5IsDCpjjVDVUUtfe7cSCxYUaKbPGrEiPBF0FFWu3bl48ucFIJxz/s1280/P1012216.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7ALyAp6VFmqvf8ubabnPkjagj_ncCYy5M-eFPBH3_p07xPq8KcQmVxjYv5OVEzOG8dagOGJ25JVglaMjBfmDVoTAdNuJztXzJoBKu5vFaWWEYXMvG_KwLfKyWrCmUXdYDQ4Iu5IsDCpjjVDVUUtfe7cSCxYUaKbPGrEiPBF0FFWu3bl48ucFIJxz/w480-h640/P1012216.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGv04iXgm0VUuC1Kqv-YzwcbtiF0su3GSe0WuXMkeOmDqTA08sG19_j7-F6ixZ0iCxWQobLpd8-2EDJFJ8dM7k_wpNXPlYtADa4BV2r1SDxnybHJPxtTp0Q_0DaUEi1M6F0WTbGoo6IRkYxdC8nTgLDpzNGdeknq_dVC10VrJ0BBlSA4_0pcZtimg/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGv04iXgm0VUuC1Kqv-YzwcbtiF0su3GSe0WuXMkeOmDqTA08sG19_j7-F6ixZ0iCxWQobLpd8-2EDJFJ8dM7k_wpNXPlYtADa4BV2r1SDxnybHJPxtTp0Q_0DaUEi1M6F0WTbGoo6IRkYxdC8nTgLDpzNGdeknq_dVC10VrJ0BBlSA4_0pcZtimg/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><br /><p><br /></p>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-78016157771219331992022-09-01T20:17:00.005+12:002022-09-01T20:17:41.615+12:00Green Falafel<p> These green falafel are just brilliant! Entirely flexible in the making, full of greens and so tasty.</p><p>So different to any other falafel I have ever come across. Based on a Jamie Oliver recipe, but I have made some additions- like loads of onion weed and wild greens. </p><p>A food processor is a good idea as my poor little stick blender was pushed to it's limit in being asked to blend everything.</p><p>1 1/2 cups of any of these, or a mixture: frozen green peas, broad beans or edamame</p><p>1/3 cup of chickpea (or plain if you prefer) flour- organic is best for texture. 1/3 tsp baking powder.</p><p>A whole pile of wild or other greens such as onion weed, puha, spinach, dandelion leaves, beach beet, nettles, nasturtium leaves, coriander etc</p><p>A large handful of fresh mint. </p><p>Salt, pepper & the magic ingredient- a preserved lemon. I dare say you could just add some zest if you don't have a preserved lemon on hand.</p><p>1 tsp black cumin seeds or regular cumin. 1/2 cup of either chickpeas or butter beans etc (canned). </p><p>Add a slug of olive oil and process until it all comes together and is green!</p><p>Fry in a little olive oil until golden. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrKc7iEwNIf6ZMlsyVQ3A19Mivbt40YL87-YKtUxlm05n9I3ZHdukK7WugrL6f31Th2ydqKqRWET8OO0OMTqex3glcU1SRbnMG8PRdo9vDldKUb99KJ6RmNwbC0nflTlMKUsD3Jz5tWrWLUPqK01SpzTD7FWsLRtyysJ6Sua8TgtzYTN_CqgrvAIb/s1280/P1012209.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="909" data-original-width="1280" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrKc7iEwNIf6ZMlsyVQ3A19Mivbt40YL87-YKtUxlm05n9I3ZHdukK7WugrL6f31Th2ydqKqRWET8OO0OMTqex3glcU1SRbnMG8PRdo9vDldKUb99KJ6RmNwbC0nflTlMKUsD3Jz5tWrWLUPqK01SpzTD7FWsLRtyysJ6Sua8TgtzYTN_CqgrvAIb/w400-h284/P1012209.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpcHfpaQYx7ursoQCSpNozGm-XJwmYzx_Jsb04WE9F2YOhJZsJLNmGiK_bR2PgY3p3_NcFtsQhSAd0PxurJQCsgqXv2s7eKT0rDaL6XFr75juH5erHqbL4kMsJeBBVIaohxWFJNWq9cCFJxQuAi3L5kqjRpD1jRRxE8RMU6GjquDEzGubkpGtaXVI/s1280/P1012211.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpcHfpaQYx7ursoQCSpNozGm-XJwmYzx_Jsb04WE9F2YOhJZsJLNmGiK_bR2PgY3p3_NcFtsQhSAd0PxurJQCsgqXv2s7eKT0rDaL6XFr75juH5erHqbL4kMsJeBBVIaohxWFJNWq9cCFJxQuAi3L5kqjRpD1jRRxE8RMU6GjquDEzGubkpGtaXVI/w480-h640/P1012211.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtnZJNkeqgqZ2MHstpkUhxHCKYnk8x9xAA47lp3CnP6fJwX8WLayyDONY1P1iA9lPRAIoP-NRDOCtWwIglkR2uq49ubA3UAvQp_CCnoZaZKavCOjCVMqrd6RfZflZ66IYQL1VBt4mkhVjYSPg0INUrZ8sSOt2eAfuHUjNY_Qa9woVn9nhR-uglsyM/s1280/P1012214.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtnZJNkeqgqZ2MHstpkUhxHCKYnk8x9xAA47lp3CnP6fJwX8WLayyDONY1P1iA9lPRAIoP-NRDOCtWwIglkR2uq49ubA3UAvQp_CCnoZaZKavCOjCVMqrd6RfZflZ66IYQL1VBt4mkhVjYSPg0INUrZ8sSOt2eAfuHUjNY_Qa9woVn9nhR-uglsyM/w480-h640/P1012214.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7ALyAp6VFmqvf8ubabnPkjagj_ncCYy5M-eFPBH3_p07xPq8KcQmVxjYv5OVEzOG8dagOGJ25JVglaMjBfmDVoTAdNuJztXzJoBKu5vFaWWEYXMvG_KwLfKyWrCmUXdYDQ4Iu5IsDCpjjVDVUUtfe7cSCxYUaKbPGrEiPBF0FFWu3bl48ucFIJxz/s1280/P1012216.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7ALyAp6VFmqvf8ubabnPkjagj_ncCYy5M-eFPBH3_p07xPq8KcQmVxjYv5OVEzOG8dagOGJ25JVglaMjBfmDVoTAdNuJztXzJoBKu5vFaWWEYXMvG_KwLfKyWrCmUXdYDQ4Iu5IsDCpjjVDVUUtfe7cSCxYUaKbPGrEiPBF0FFWu3bl48ucFIJxz/w480-h640/P1012216.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">Preserved lemons are very easy to make.</div><div class="separator" style="clear: both; text-align: center;">Just cut up a few lemons removing seeds as you go & fill a jar with the wedges sprinkling salt over the layers- 1 tsp salt to each lemon. Packing firmly. Pop on the lid & leave for a week to process.</div><div class="separator" style="clear: both; text-align: center;">You can also do limes and oranges this way.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzI_symSMXSUBubIOOmdWGjQAUVSajxLPUYI1-857SMP0GGkm-YcOdrvUsVvE6TAkNgxBau4-KhL8LIbGDlqd76QumnpqBoQjIuc8om0rzekelu0Mz7PWI08tDhi5pZds67MboivNYzBIHN3k301JXsAa8TDTYNaXzwdhy3qOSdkCULt4Bf67_Sy8/s1280/P1012163.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzI_symSMXSUBubIOOmdWGjQAUVSajxLPUYI1-857SMP0GGkm-YcOdrvUsVvE6TAkNgxBau4-KhL8LIbGDlqd76QumnpqBoQjIuc8om0rzekelu0Mz7PWI08tDhi5pZds67MboivNYzBIHN3k301JXsAa8TDTYNaXzwdhy3qOSdkCULt4Bf67_Sy8/w480-h640/P1012163.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGv04iXgm0VUuC1Kqv-YzwcbtiF0su3GSe0WuXMkeOmDqTA08sG19_j7-F6ixZ0iCxWQobLpd8-2EDJFJ8dM7k_wpNXPlYtADa4BV2r1SDxnybHJPxtTp0Q_0DaUEi1M6F0WTbGoo6IRkYxdC8nTgLDpzNGdeknq_dVC10VrJ0BBlSA4_0pcZtimg/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGv04iXgm0VUuC1Kqv-YzwcbtiF0su3GSe0WuXMkeOmDqTA08sG19_j7-F6ixZ0iCxWQobLpd8-2EDJFJ8dM7k_wpNXPlYtADa4BV2r1SDxnybHJPxtTp0Q_0DaUEi1M6F0WTbGoo6IRkYxdC8nTgLDpzNGdeknq_dVC10VrJ0BBlSA4_0pcZtimg/w400-h44/lovescrolldivider.jpg" width="400" /></a></div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-72674216468529006942022-08-06T19:45:00.001+12:002022-08-06T19:45:33.393+12:00Orange Frangipane Tart<p> Oh how did I not understand frangipane before now!?</p><p>We fell in love with a walnut tart a while back, so when I read a recipe from @NZLife for an orange tart I knew I needed to adapt it to be frangipane too.</p><p>So here it is- an orange frangipane tart that is perfect for mid winter, while we have the sublime locally grown navel oranges in abundance & for picnics. Last week we had a wonderful wandering adventure out in Havelock North. Our afternoon tea under a leafless oak tree up at Keirunga gardens simply comprised of an orange frangipane tart & a tea of rose petal, hibiscus (sabdariffa), linden & double pink hawthorn blossom that was light & floral & perfect.</p><p>So to make the tart:</p><p>Pastry: 125 gms of chilled, cubed butter, a pinch of salt if it's unsalted like ours</p><p>1 1/4 cups of flour- I used 1 cup of wholemeal spelt & 1/4 white spelt flour</p><p>1 rounded tbsp of jaggery or brown sugar & a 1/4 tsp ground cardamom</p><p>2 tbsps cold water.</p><p>Either process the mix to a fine crumb & then pulse in the water, or rub the butter through the flour & sugar & mix the water in. Chill while you get organised- like turning on the oven to 180 degrees C </p><p>Bake for 10 minutes in a 23cm tart tin lined with baking paper, or several smaller ones </p><p>Filling: soften 75 grams of butter & a large tbsp of jaggery, raw or brown sugar, beat together </p><p>Add 1/2 cup of lovely honey</p><p>Beat in 4 eggs one at a time</p><p>Add the grated zest of a good rough (easier to grate) large orange so that you have at least a tbsp of zest</p><p>Add the juice of the orange, a tsp of lemon zest & the juice of half a lemon</p><p>Then stir through a cup of ground almonds & a tbsp of flour</p><p>Pour in to the par baked shell. Add mandarin segments in a pattern on top if you like.</p><p>Bake 180 degrees for 10 mins & then 20- 25 minutes at 160 until the tart is golden & set.</p><p>Cool before removing from the tin/s</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MzFwqZRZS1te3wkH2Mvq1xxIplOCBkRcCpvS75zthJMVn5W_uwvDyJ9e880c73cxMDNF2Jx2YqUAjFXVwAF7Wkww1D9p6_lMb3RSqMuuPbyw4LvpQv5edbu0DCcBx3fJTx7vbjOXFrGahHaCkxgJ1TLmPSIECFQu3oGBAhrL8b80XxGMEAjWDkSD/s1280/P1011137.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MzFwqZRZS1te3wkH2Mvq1xxIplOCBkRcCpvS75zthJMVn5W_uwvDyJ9e880c73cxMDNF2Jx2YqUAjFXVwAF7Wkww1D9p6_lMb3RSqMuuPbyw4LvpQv5edbu0DCcBx3fJTx7vbjOXFrGahHaCkxgJ1TLmPSIECFQu3oGBAhrL8b80XxGMEAjWDkSD/w480-h640/P1011137.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaB8lY97i9vTDszT5WEgCGrIvnzQFV_0gRKjw9KO5zADkO1ueLAYaEXHqF0BtM23umVtMDq1l3F58Ny2SuEBUVb6oJcH-6xX_bPIcd8XUO1YZa99aav--hDRIzInKwxED6Gdr1lbBi8ndZUNHjWJ2uHwF0c7zA1KGOItpyOJJeJUCgoy8FdGkvSsA/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaB8lY97i9vTDszT5WEgCGrIvnzQFV_0gRKjw9KO5zADkO1ueLAYaEXHqF0BtM23umVtMDq1l3F58Ny2SuEBUVb6oJcH-6xX_bPIcd8XUO1YZa99aav--hDRIzInKwxED6Gdr1lbBi8ndZUNHjWJ2uHwF0c7zA1KGOItpyOJJeJUCgoy8FdGkvSsA/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div style="text-align: center;">Katie X</div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-81604052318774184422022-07-29T22:35:00.007+12:002022-07-29T23:18:37.901+12:00Apple, Raisin and Oatmeal Biscuits<p> I don't bake a lot of biscuits but these apple, raisin and oatmeal biscuits are great.</p><p>The recipe makes loads of good sized biscuits. They keep surprisingly well considering they have apple in them, they are really satisfying and best of all they are perfect for picnics.</p><p>In a large bowl mix</p><p>3 cups of rolled oats & 1 cup of flour- I prefer white or wholemeal spelt flour, 1 tsp baking powder, </p><p>1/2 tsp of cinnamon.</p><p>In another bowl cream 170 grams of butter (cut up & soften) with 3/4 cup brown sugar or jaggery.</p><p>Add an egg, a tsp of vanilla extract and 1/3 of a cup of milk.</p><p>Mix the dry and wet ingredients together along with a large grated apple and 1 1/2 cups of raisins or sultanas. </p><p>Bake in a preheated oven at around 160 degrees C on baking paper for 15- 20 minutes until golden.</p><p>I used generous tablespoonfuls of mixture. They don't spread particularly so you can bake them quite close together.</p><p>Cool on a wire rack.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUurMjJYtBvMswOIXMeAU7c9v5SVGNh-SgTnjcgo2MXsxKWSzTZv7ox2oz0OUW2P64b6bsl-fAVRxe1GcZ-iNDX-56N1SciXMb2UpFlzPTWNO_Fh-zW4KS-NSVWfRKDFqdSytmGfhwsBNk9sZJNm2TGYYK-BpPelMnsDh-_tvgVacXweFk-GNd6NmV/s1280/P1011030%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUurMjJYtBvMswOIXMeAU7c9v5SVGNh-SgTnjcgo2MXsxKWSzTZv7ox2oz0OUW2P64b6bsl-fAVRxe1GcZ-iNDX-56N1SciXMb2UpFlzPTWNO_Fh-zW4KS-NSVWfRKDFqdSytmGfhwsBNk9sZJNm2TGYYK-BpPelMnsDh-_tvgVacXweFk-GNd6NmV/w480-h640/P1011030%20(1).jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7X3wZ6M0vvwWODztb4uMx6iFpTDpkN7Jc8AA8fNS-r8Iebvgcw9ft8E2X6r4d96d7WuX98UR5OhTI3tNYYCFWZLRGf4rPoY7CJQbEqByb2i3NUITG7j5twhlRRx3mesyc7d8RSodb8zdAgPtx6KjEkN1BhxV5SBwPYvydUUR2zOz_Loy6mio2sqW/s1280/P1011037%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7X3wZ6M0vvwWODztb4uMx6iFpTDpkN7Jc8AA8fNS-r8Iebvgcw9ft8E2X6r4d96d7WuX98UR5OhTI3tNYYCFWZLRGf4rPoY7CJQbEqByb2i3NUITG7j5twhlRRx3mesyc7d8RSodb8zdAgPtx6KjEkN1BhxV5SBwPYvydUUR2zOz_Loy6mio2sqW/w480-h640/P1011037%20(1).jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVezSiaJLmL60Iv3w7hZvONHfkARvYDmE_wqW4c6tmerU1GwkkJL54WtUODl0eVRyY8vl5Sp8XZjj-uY-6jwJdznF8Pz1LJ8zrMnYF9r18LL_NL2qaSqlqP-0neNv3t4ySpCvK1vMM6wwYFt5_ajSg0qw_rcTwNEB2wfIne8pDtIIh8H1xnmPu7WK/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVezSiaJLmL60Iv3w7hZvONHfkARvYDmE_wqW4c6tmerU1GwkkJL54WtUODl0eVRyY8vl5Sp8XZjj-uY-6jwJdznF8Pz1LJ8zrMnYF9r18LL_NL2qaSqlqP-0neNv3t4ySpCvK1vMM6wwYFt5_ajSg0qw_rcTwNEB2wfIne8pDtIIh8H1xnmPu7WK/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><br /><p>Katie X</p>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-7663202706710442072022-06-09T19:55:00.002+12:002022-06-09T19:55:26.421+12:00Sweet Persimmon Chutney<p>It's never really occurred to me to actually "make" anything with sweet persimmons before, but this season I have discovered that they slow bake brilliantly, that they also make a unique and delicious chutney & they're jolly good in a loaf. </p><p>To slow bake them simply slice them through as evenly as possible- no need to peel them, lay them out in a baking dish on baking paper & bake at about 140 for around 40 minutes. Once cool they keep really well in the fridge uncovered.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7CKxPalR4JmjUMotFMRR2txgN3yolhvRbLf_-wHDt_HbgrZRs9kcd7J8Q3ulS_Yqc6Ed0E49KkcSFLkkzfMsCp1gduAUTVhFpvuSAigY0FUKPnsBMLSS5u9YI3ZVeQeyvxINYXCPPp9qeGFrdfCULcaM0xQyVvQZrXytEkLfzZFiZbI1FyO5oOkh/s1280/Slow%20baked%20sweet%20persimmons.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7CKxPalR4JmjUMotFMRR2txgN3yolhvRbLf_-wHDt_HbgrZRs9kcd7J8Q3ulS_Yqc6Ed0E49KkcSFLkkzfMsCp1gduAUTVhFpvuSAigY0FUKPnsBMLSS5u9YI3ZVeQeyvxINYXCPPp9qeGFrdfCULcaM0xQyVvQZrXytEkLfzZFiZbI1FyO5oOkh/w480-h640/Slow%20baked%20sweet%20persimmons.jpeg" width="480" /></a></div>The sweet persimmon and turmeric chutney I came across at <a href="https://thisnzlife.co.nz/recipe-persimmon-turmeric-chutney/?fbclid=IwAR3JoMgh_bIxntJAQgljFYvUlnvS3wfY3kMl9Bb6FqhpKFmd2T0-gp3YPSc" target="_blank">This NZ Life.</a> <div>I had a few misgivings about the recipe but decided to more or less follow it the first time round- cooking it in a pot, but also reducing the enormous volume of fresh turmeric (2 cups full!) and tweeking a few other aspects. Even then it tasted like an odd kind of jam thing as it had no vinegar in the recipe. Nice but strange.<div>So, the second time round I made it in a baking dish & cooked it in the oven and what a difference that makes.</div><div>I think that it needs to be a loose recipe- use what you've got and adjust to your own taste.</div><div>This last batch was made with around 8 pretty ripe, but not squishy sweet persimmons. No need to peel. Cut them all up fairly finely and add to the baking dish.</div><div>Add 1/2 apple cider vinegar or white wine vinegar or white balsamic vinegar.</div><div>1 cup of mango juice- yip you can taste the mango flavour in and it works</div><div>1/3 cup of jaggery, or other sugar</div><div>A large tsp of good salt</div><div>1 tsp ground ginger, 1 tsp cinnamon (cinnamon stick if you prefer) 1 tsp cardamom, a pinch of cayenne pepper or a little chilli </div><div>3 fresh turmeric roots, a knob of fresh ginger grated</div><div>1 cup dried cranberries & a cup of dates if you like, but I prefer golden raisins.</div><div>Mix altogether & bake in a moderate oven stirring occasionally for around an hour or until it tastes amazing and looks about right to you. Adjust the the balance if you need to- more salt, spice etc.</div><div>Pour into sterilized jars and pop the lids on. Hot or cold doesn't seem to matter.</div><div>Label!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKyqD0Y4hX5_HOHjB-dWRmHUWCnBBvvjXrUQ7wem3l1V0oGvuJoToazJ6CHq_Rd__afIG384e3OzFi3g-EZ-8k7B8fUlcFkNGUadjx4zjMpr2o94dOjA7GpD_dkQWKKMI2R6utE9ki7_5cmpwiMdlIcQXAI9XI0vvy-XMMpL7kxVZlsgZ_VYLX2q7/s1280/P1010248.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKyqD0Y4hX5_HOHjB-dWRmHUWCnBBvvjXrUQ7wem3l1V0oGvuJoToazJ6CHq_Rd__afIG384e3OzFi3g-EZ-8k7B8fUlcFkNGUadjx4zjMpr2o94dOjA7GpD_dkQWKKMI2R6utE9ki7_5cmpwiMdlIcQXAI9XI0vvy-XMMpL7kxVZlsgZ_VYLX2q7/w480-h640/P1010248.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXipDek1EEdbJaLT8OLMUqiCBrnvVyUsT0qGCLeQ4zfPK5-sx61S0dYGNeBQBnX-hjx-KkHTp8eM-1apnyD6541lDZwHJIBKDG5qsOOYDfkPBb7w8UPkbhXJ0FUfLd0tVrv2aEKUo_-d_rIdQZW5HOIROMYeztgRb3O3C_9ihz5BnVRhoFfCRjhGnd/s1280/P1010319.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXipDek1EEdbJaLT8OLMUqiCBrnvVyUsT0qGCLeQ4zfPK5-sx61S0dYGNeBQBnX-hjx-KkHTp8eM-1apnyD6541lDZwHJIBKDG5qsOOYDfkPBb7w8UPkbhXJ0FUfLd0tVrv2aEKUo_-d_rIdQZW5HOIROMYeztgRb3O3C_9ihz5BnVRhoFfCRjhGnd/s1280/P1010319.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIdB83mwezLNGqOJBwBlHJz3tMi5bevCVdskJeeLT1DswfwFQlWfLUxXyR1ezfwEUvrPQppK1tdVbJdT85Rs30yHZKeLiqx0T2kVy-rzGxNMw9zay6rsY7yOai2FB3XMod4MrVIgW2_YWGPpjo_zrgNQtNiGA9U6MCH88rDLrT-qdia9uoFpLwvOf/s1280/P1010313.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIdB83mwezLNGqOJBwBlHJz3tMi5bevCVdskJeeLT1DswfwFQlWfLUxXyR1ezfwEUvrPQppK1tdVbJdT85Rs30yHZKeLiqx0T2kVy-rzGxNMw9zay6rsY7yOai2FB3XMod4MrVIgW2_YWGPpjo_zrgNQtNiGA9U6MCH88rDLrT-qdia9uoFpLwvOf/w480-h640/P1010313.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXipDek1EEdbJaLT8OLMUqiCBrnvVyUsT0qGCLeQ4zfPK5-sx61S0dYGNeBQBnX-hjx-KkHTp8eM-1apnyD6541lDZwHJIBKDG5qsOOYDfkPBb7w8UPkbhXJ0FUfLd0tVrv2aEKUo_-d_rIdQZW5HOIROMYeztgRb3O3C_9ihz5BnVRhoFfCRjhGnd/w480-h640/P1010319.jpeg" width="480" /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxvG_T3yddZmCLLZ_v7NkqxP8Ru6hZZ6AodiHk7NhGHSTs0Z0S7aK7XPB7lA5-FJOKzarHEPRQkQvf5hku_ch-om_G24RoHK4eH6KnLN9VRgwXwQkh3FXZVC72gwk-OS54vR790co7E0SZT2N87A70u09FKJAomLGpPSD1wiHxdDixu2mcpTVXkLO/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxvG_T3yddZmCLLZ_v7NkqxP8Ru6hZZ6AodiHk7NhGHSTs0Z0S7aK7XPB7lA5-FJOKzarHEPRQkQvf5hku_ch-om_G24RoHK4eH6KnLN9VRgwXwQkh3FXZVC72gwk-OS54vR790co7E0SZT2N87A70u09FKJAomLGpPSD1wiHxdDixu2mcpTVXkLO/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div><p style="text-align: center;">Katie X</p></div></div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-10107567660336589152022-05-20T19:53:00.004+12:002022-05-20T19:53:53.370+12:00Passionfruit or Feijoa Chia Pudding<p>Last week I kept looking at the lovely wrinkly passionfruit sitting on the bench wondering what I could use them for before they go off and I waste them, when I suddenly thought of chia pudding (don't know why they have to call it "pudding" but there you go). It is so easy to make and incredibly delicious. </p><p>So I put a 1/3 cup of chia seeds (any colour) in to a small agee jar (500mls) then added </p><p>1/2 tin of Kara coconut cream</p><p>1/2 cup of thick natural yoghurt</p><p>5/6 passionfruit scooped out</p><p>And a large tbsp of honey</p><p>Mix thoroughly and leave to sit until the chia seeds swell and the whole thing goes gloopy.</p><p>Add more yoghurt or coconut cream if it's too thick.</p><p>Probably best left overnight in the fridge. It's brilliant poured in to small jars so then it can be taken to work, school or just to serve one person. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNOv4RrCjy3nO3g6Pf-Ur3-vL7Dxd1aoIhh4KEZx_5CIMIMue1vYpRZjEGhP_VJ8O9QYbqs74YuYKpWd69pdzFx0wy_DTi2fNqqG2PeelL0bPs47dTEJeQnXgVghc9mNZ18IpRBVtR_N4atruXp0HFVFoJRvD2CEibJ06iIvb1j_iZKjPip0qKWsf/s1280/P1009770.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNOv4RrCjy3nO3g6Pf-Ur3-vL7Dxd1aoIhh4KEZx_5CIMIMue1vYpRZjEGhP_VJ8O9QYbqs74YuYKpWd69pdzFx0wy_DTi2fNqqG2PeelL0bPs47dTEJeQnXgVghc9mNZ18IpRBVtR_N4atruXp0HFVFoJRvD2CEibJ06iIvb1j_iZKjPip0qKWsf/w428-h570/P1009770.jpeg" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;">Serve the pudding with fresh fruit or eat it from the jar.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V2vCl-hXItwcHdwD_GhUfUJ7O5F1f8xW6Ck1TSE28f47ubtTkOuv76jjBGlqPtbSyyyozmNX7FP1ebkQWMJJyq1BzrHjRDRoJkUR_2-rwoxP6chCpyJjSzSENRdJpMtn9M1qEgZmkZHxnl_3aM6gx0Oe1bvQ4A5__AGG6kyylclW8-WI9mA0kjFt/s1280/P1009781.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V2vCl-hXItwcHdwD_GhUfUJ7O5F1f8xW6Ck1TSE28f47ubtTkOuv76jjBGlqPtbSyyyozmNX7FP1ebkQWMJJyq1BzrHjRDRoJkUR_2-rwoxP6chCpyJjSzSENRdJpMtn9M1qEgZmkZHxnl_3aM6gx0Oe1bvQ4A5__AGG6kyylclW8-WI9mA0kjFt/w438-h584/P1009781.jpeg" width="438" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTXbmdBuUzcPzihReeVCU9NKf_BkRx2YkacaMGk_90CdvL5LOVkrVZF6ly51WbJ1o5RtHNaIW-wzPRnhpxUZx1CYZZFF_leNTurmJHoU1cnhns5L667iDGs5LdBKmlvtOQenLU8IRF1GPIJci8_9kR9cuf7JvJnH_RHA-AdNptmkG8V_IYeGOS6Rq/s1280/P1009783.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTXbmdBuUzcPzihReeVCU9NKf_BkRx2YkacaMGk_90CdvL5LOVkrVZF6ly51WbJ1o5RtHNaIW-wzPRnhpxUZx1CYZZFF_leNTurmJHoU1cnhns5L667iDGs5LdBKmlvtOQenLU8IRF1GPIJci8_9kR9cuf7JvJnH_RHA-AdNptmkG8V_IYeGOS6Rq/w516-h387/P1009783.jpeg" width="516" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Feijoa</span> chia pudding is so amazing and very feijoary!</div><div class="separator" style="clear: both; text-align: center;">If you're making this you're probably at the stage in the feijoa season where you're wondering what else you can do with all the fruit, so scoop out a whole lot into a pot and cook on a low heat, adding nothing else at all, until the feijoas have made their own juice and then cook a little more until they've thickened up a bit. While they're still warm add a large tbsp of honey and stir it in.</div><div class="separator" style="clear: both; text-align: center;">I love to add a dash of rose water too.</div><div class="separator" style="clear: both; text-align: center;">To make the pudding choose a jar or bowl that works for you and add 1/3 cup of chia seeds</div><div class="separator" style="clear: both; text-align: center;">Then 1/3 cup of coconut cream (Kara is great) and 1/3 cup of natural yoghurt.</div><div class="separator" style="clear: both; text-align: center;">Stir altogether very well.</div><div class="separator" style="clear: both; text-align: center;">Now stir in the cooked feijoas- as many as fills the jar or whatever seems good to you.</div><div class="separator" style="clear: both; text-align: center;">Mix again.</div><div class="separator" style="clear: both; text-align: center;">Pop in t the fridge to soak for an hour or overnight.</div><div class="separator" style="clear: both; text-align: center;">Check the thickness and add more coconut cream, cream, milk or yoghurt if it seems too stodgy.</div><div class="separator" style="clear: both; text-align: center;">Once you've got the hang of this I am sure you could experiment with all kinds of different fruits.</div><div class="separator" style="clear: both; text-align: center;">You can also make it with whatever you like- nut or oat milk, coconut yoghurt etc.</div><div class="separator" style="clear: both; text-align: center;">That's it! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BgmGTUrJfaxoualCW_UKbt3RahDqjyOQK01f8dsSPZEp65Mspv4psCwFQa7NKBQe3n8yuxAKC-Oa12u0SoYoAsc9tgANRyv_NgU3dfUqqscQLKwe4F1-dXFvZBosNG6cjoDBwna8KKc6GneffuUo76YG65hudMIv8nWWfTKLjpwRdrpSttfFe4U3/s1280/P1009822.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1011" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BgmGTUrJfaxoualCW_UKbt3RahDqjyOQK01f8dsSPZEp65Mspv4psCwFQa7NKBQe3n8yuxAKC-Oa12u0SoYoAsc9tgANRyv_NgU3dfUqqscQLKwe4F1-dXFvZBosNG6cjoDBwna8KKc6GneffuUo76YG65hudMIv8nWWfTKLjpwRdrpSttfFe4U3/w467-h590/P1009822.jpeg" width="467" /></a></div>Feijoa chia pudding with apple, sweet persimmon and red clover flowers and a glass of nettle infusion.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8tG7HVieQOmcdkbPNr7dbUkz1CuVGiMpZod0OyJtHTx_cXpTyy8val6r9unWU81rUki4tBZYQyVwxu-kjMjMYcj7qkStjgbg1QVOJzkwnQdWwZowIxWSgMvmB3n-cyV955Wm73DmHE8S3AydSFere4eGTU_y4PPk3WjKWV_WYn4cPJjGGebuBQ_1/s1280/P1009820.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="605" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8tG7HVieQOmcdkbPNr7dbUkz1CuVGiMpZod0OyJtHTx_cXpTyy8val6r9unWU81rUki4tBZYQyVwxu-kjMjMYcj7qkStjgbg1QVOJzkwnQdWwZowIxWSgMvmB3n-cyV955Wm73DmHE8S3AydSFere4eGTU_y4PPk3WjKWV_WYn4cPJjGGebuBQ_1/w454-h605/P1009820.jpeg" width="454" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKDXRzYqfKh6Rn6E-wHGAkleaeVS4qMxLMpVE4S3wDCmpw34IkkckpGD0sw-egAhrFKMFywnzNCXStY7vqMel9upswog0Tc720g6YQ_wMU4pqFI8Q-HR0u31uNK5uGhmtS_i98KVmp6l7W5ndgS3GZ16AX1ge9OfiZZbZZ85O3ss6EaqTJ9RR2Y6A/s1280/P1009819.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="904" height="627" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKDXRzYqfKh6Rn6E-wHGAkleaeVS4qMxLMpVE4S3wDCmpw34IkkckpGD0sw-egAhrFKMFywnzNCXStY7vqMel9upswog0Tc720g6YQ_wMU4pqFI8Q-HR0u31uNK5uGhmtS_i98KVmp6l7W5ndgS3GZ16AX1ge9OfiZZbZZ85O3ss6EaqTJ9RR2Y6A/w443-h627/P1009819.jpeg" width="443" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJcXYgb9hWcyrYr36TWfvbr0XZ_SX7jN-K52cWBojw8GYopdcgiqF7HzvODWwjdz_VtZ_6ebLptSr8_CpnLimYvOhZ0Vsae8ibPLneYeIsJa3P1qDHlDTUickrFOjLrVUkLqZVqAkkQUuGWpJjvJPf2EID5-m4NVoiqiHMrKR1FFgJ1qrweCy3HUD/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJcXYgb9hWcyrYr36TWfvbr0XZ_SX7jN-K52cWBojw8GYopdcgiqF7HzvODWwjdz_VtZ_6ebLptSr8_CpnLimYvOhZ0Vsae8ibPLneYeIsJa3P1qDHlDTUickrFOjLrVUkLqZVqAkkQUuGWpJjvJPf2EID5-m4NVoiqiHMrKR1FFgJ1qrweCy3HUD/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div style="text-align: center;">Katie X</div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-10540178974992540442022-05-20T19:15:00.004+12:002022-05-20T19:15:59.786+12:00Feijoa Jelly<p> A few weeks ago when a man gleefully bought himself a large bag of feijoas from our wee stall he paused to chat and told me about how he likes to make a delicate jelly with the fruit. He uses a whole can of condensed milk to the blended fresh feijoas and them sets the liquid with gelatine. I just can't quite bring myself to use a tin of condensed milk so instead I used 1/2 can of Kara coconut cream, some honey and a little rose water. I soaked some gelatine in a little of the liquid, heated it gently to dissolve and then stirred some feijoa/coconut cream mix in to the warm gelatine stirring all the time- mix it all in together and then pour in to jars, small bowls or a larger one and leave to set in the fridge. It's quite gritty- feijoas will do that, but it's delicious. Adjust the amounts to suit. and gosh, use condensed milk if you want to!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdkWvCw-TQZaiVt4QvfkuZlNsbmi_cQ7A6PuqGc8ha6dSi6fWeUXVclUAWz0y1nijnM516Cl1ZnCcTw0r-fhDD5c7s0n0oT5hxVN73HV-c4gSk7p3tcn0OSNCAplI2k7akrz4JvazSXtnfLPuIqm4LQnms6Wq5bPJo2ePSornqgq04ql40eVgwrV_/s1280/P1009429.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdkWvCw-TQZaiVt4QvfkuZlNsbmi_cQ7A6PuqGc8ha6dSi6fWeUXVclUAWz0y1nijnM516Cl1ZnCcTw0r-fhDD5c7s0n0oT5hxVN73HV-c4gSk7p3tcn0OSNCAplI2k7akrz4JvazSXtnfLPuIqm4LQnms6Wq5bPJo2ePSornqgq04ql40eVgwrV_/w640-h480/P1009429.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-sXws68HvdFXq678gezgDWQgvvavDaBf05O6LEUTj7w0W9Uaf6dCUVcNAFKVssuUC_a868jd38036Dej9uhyAj3Yf3gb_hxsFzUZawFtnXpBHJP97fu_ihqFMY26Q4LBVbaJPJe2vygT2-_n1anGTeMrR0fZ8mRKOnX1G9XHQXRK5-lwSZWlcqOY/s1280/P1009422.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-sXws68HvdFXq678gezgDWQgvvavDaBf05O6LEUTj7w0W9Uaf6dCUVcNAFKVssuUC_a868jd38036Dej9uhyAj3Yf3gb_hxsFzUZawFtnXpBHJP97fu_ihqFMY26Q4LBVbaJPJe2vygT2-_n1anGTeMrR0fZ8mRKOnX1G9XHQXRK5-lwSZWlcqOY/w480-h640/P1009422.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fC8kWouaVQdz-wBnuEaTXu4Vi2vTaMl_9fdEZuDuWZV-IhlIfGwKPjOLdcAdRS_da438uBg_lO-LiLSrlZeCTY4-nDfrYxZUhtWeRYv-P9AX_VqUldEWo9YE36bBtJVK24eavv9moIXmdV7NFvTF_dG5hVSgeBaj-1GUATD6ZpQc_x2Cim7-DS9y/s1280/P1009424.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fC8kWouaVQdz-wBnuEaTXu4Vi2vTaMl_9fdEZuDuWZV-IhlIfGwKPjOLdcAdRS_da438uBg_lO-LiLSrlZeCTY4-nDfrYxZUhtWeRYv-P9AX_VqUldEWo9YE36bBtJVK24eavv9moIXmdV7NFvTF_dG5hVSgeBaj-1GUATD6ZpQc_x2Cim7-DS9y/w480-h640/P1009424.jpeg" width="480" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr54CYDY-d2ZynNT1mqylZ8b0Wmb2A0-Jl1t6rTJbrfgFffuASsAlf7wc9KRM0T_dil3dGF0vo7NMN0bIpP3LcnJmYOR0w60cA0PRfIBdPmljcqNPXLeSkvHq7W8UB4foNt8Vlxx_zesAh7v7WiIYT3Xl_aA1mjh3kV-1-wTzNEuFUdf7qFy0urbg4/s507/lovescrolldivider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr54CYDY-d2ZynNT1mqylZ8b0Wmb2A0-Jl1t6rTJbrfgFffuASsAlf7wc9KRM0T_dil3dGF0vo7NMN0bIpP3LcnJmYOR0w60cA0PRfIBdPmljcqNPXLeSkvHq7W8UB4foNt8Vlxx_zesAh7v7WiIYT3Xl_aA1mjh3kV-1-wTzNEuFUdf7qFy0urbg4/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Katie X</div><br />Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-38745209458400200112022-04-17T22:57:00.008+12:002022-04-18T09:00:37.122+12:00Walnut Caramel Tart and Baked Pears<p></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Ooh this tart is amazing & just perfect to bake in April when you've gathered up a whole pile of walnuts & started drying & cracking them. I found the recipe originally @ </span><a href="https://thisnzlife.co.nz/recipe-walnut-tart/?fbclid=IwAR0yTdtaGHAmdx6gvp0kCnPui9b7IxrCIlQLTYri_P2XX87gXlUZ4Y4s8Kw" style="text-align: left;">thisNZlife</a><span style="text-align: left;">, made the tart, loved it & then promptly lost the recipe again. Absolutely no other walnut tart recipe will give you a sublime result like this- truly. Thank goodness the recipe surfaced again a year later. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Walnuts, ground almonds, honey & eggs make this tart sublimely delicious, light, nourishing & not too rich.</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt3_jSR941I902tvnapJ3oQV5CvW9nzIxFM4_7NUhIk4TnL1LS6rhjh3TWesYvVxgFLHMJ02OyGpFTqM53bCrqqR1DwyzBcuWK7NI7wFqsxspagRlRPoDUup683DxamIfGjuSVs4G_haW-62iE58qeE7nQU2C9Ns3S8K5Iqs3AUsGPFTqBjLz6Lj2/s1280/P1009107%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt3_jSR941I902tvnapJ3oQV5CvW9nzIxFM4_7NUhIk4TnL1LS6rhjh3TWesYvVxgFLHMJ02OyGpFTqM53bCrqqR1DwyzBcuWK7NI7wFqsxspagRlRPoDUup683DxamIfGjuSVs4G_haW-62iE58qeE7nQU2C9Ns3S8K5Iqs3AUsGPFTqBjLz6Lj2/w480-h640/P1009107%20(1).jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DSXj2WJMiPreT_WFpyxfuu7y4bLm9r0Fv_A0JIoTqAQcxMjBokDcTqWHMghSoX5rWpA_6XdKjp3rgrw0jwmVoIUB1QBxcg3XFu2POtH4cknxwCRX4SV49JC0lY1Socph3zy13VY1GatUho1HBgRzf4eCIjomUVgebW3L82DSSIAwp-b_LC0lDEit/s1280/P1009067.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DSXj2WJMiPreT_WFpyxfuu7y4bLm9r0Fv_A0JIoTqAQcxMjBokDcTqWHMghSoX5rWpA_6XdKjp3rgrw0jwmVoIUB1QBxcg3XFu2POtH4cknxwCRX4SV49JC0lY1Socph3zy13VY1GatUho1HBgRzf4eCIjomUVgebW3L82DSSIAwp-b_LC0lDEit/w480-h640/P1009067.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">Before you begin making the pie- roast/toast 1 1/2 cups walnut pieces in the oven that you've turned on to bake 180 degrees C & when done set aside.</div>The pastry: 1 1/4 cups of flour <div>2 tbsp of icing sugar, brown sugar or a fine jaggery</div><div>125 grams chilled butter cubed</div><div>2 tablespoons cold/chilled water</div><div>Either pulse altogether in a food processor, or rub the butter in to the flour & sugar & then mix in the water to form a firm dough.</div><div>Press in to a 23 cm greased/baking paper lined pie tin or several smaller ones.</div><div>Bake for 10 minutes in a moderate oven.</div><div><br /></div><div>Filling- put in to a pot: </div><div>75 grams butter</div><div>1/2 cup of lovely honey </div><div>1 large tbsp of jaggery or brown sugar </div><div>Gently heat together to dissolve the sugar & melt the butter. Cool.</div><div>Add 4 beaten eggs</div><div>3/4 ground almonds & mix altogether</div><div>Add 1 cup of toasted walnut pieces & mix in</div><div>Pour the filling in to the pastry. Now arrange another 1/2 cup of walnut halves or bits in to the filling.</div><div>Bake at 180 degrees C for 10 minutes & then for another 20-25 minutes at 160 until the pie is golden & firm to the touch. Cool before removing.</div><div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAC-kNlQvOcQEwVbW3QUDCBFQgewbzz-ne4VRvJLVFNdDRduoHNLQ7fi2r7z_Cjr2jeIF5RE_JLZ4RPfGt361jvF_S_XEOC202GXv9S4p5OItXJYarz2koBg3RWgsNPyelSDnngWqlYPCBGzP76tN4q8ZvbyidmkfhobhRyPaE9OSd_4ZxWXtyXwKt/s1280/P1009018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAC-kNlQvOcQEwVbW3QUDCBFQgewbzz-ne4VRvJLVFNdDRduoHNLQ7fi2r7z_Cjr2jeIF5RE_JLZ4RPfGt361jvF_S_XEOC202GXv9S4p5OItXJYarz2koBg3RWgsNPyelSDnngWqlYPCBGzP76tN4q8ZvbyidmkfhobhRyPaE9OSd_4ZxWXtyXwKt/w480-h640/P1009018.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqm42CWqLMFnr5bUEyVo151Le6btE9zsh8Xor4SaBLtkHsQ6RpdN83yXik95tMJRAajmcKjGDfzjjEjotvwWoqgiE6Ny06miQKLx7rE4Lee93aXSFbhjBsruQ9UUzMz1Lyw1EF5hIUQo8T1Y8ayPMdqWNO5DG7V81TPpkIoSOeVAaQz1ZZ7fOvd8Y/s1280/P1009019.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqm42CWqLMFnr5bUEyVo151Le6btE9zsh8Xor4SaBLtkHsQ6RpdN83yXik95tMJRAajmcKjGDfzjjEjotvwWoqgiE6Ny06miQKLx7rE4Lee93aXSFbhjBsruQ9UUzMz1Lyw1EF5hIUQo8T1Y8ayPMdqWNO5DG7V81TPpkIoSOeVAaQz1ZZ7fOvd8Y/w480-h640/P1009019.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">Oh Lordy- this was the time we made the tart 'cos Nina & Luca were coming & we ate it with green cheese!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF66nF7xoq1gLWK_BL4LiY56jlt2NTIpIKG8Tyz0Xk7WMceAGT4iLZ7B0eO4JdLOO9vj5F6RX0ALRshNpcUlCgvGL-n_YR0Y4TEtLuzuA7m0RpIQ0MdKcazkyrM9y6ttvJ6Z2xmi88LoUrCu24fBmBvTYIlRzahdRUa9iXO3C_dR8EDSBCN3ZR9sQ7/s1280/Walnut%20tart%20&%20cheese.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF66nF7xoq1gLWK_BL4LiY56jlt2NTIpIKG8Tyz0Xk7WMceAGT4iLZ7B0eO4JdLOO9vj5F6RX0ALRshNpcUlCgvGL-n_YR0Y4TEtLuzuA7m0RpIQ0MdKcazkyrM9y6ttvJ6Z2xmi88LoUrCu24fBmBvTYIlRzahdRUa9iXO3C_dR8EDSBCN3ZR9sQ7/w480-h640/Walnut%20tart%20&%20cheese.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">A perfect accompaniment to the walnut tart- baked pears & soft cheese.</span></div><div>To bake the pears- halve, scoop out the core with a teaspoon, slice a little off the bottom so that the pears sit flat. Then scatter toasted walnuts over each half, drizzle with maple syrup & bake for 20 minutes until tender. Firm pears like Beurre Bosc are great for this recipe. Figs work brilliantly too.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkmhKRSfWgxFcsvLmt0kbxLeTEOjWp_Q13l8DvX1jYGSBJiR8yodAVykm9ilgZTO_oGGQSA5wJyIF67KmjcCFlBFV7UP4n4B6uEUuJsNiOrTOHKQb4uy3CyIBLWpiyaQa-I_jWDndgRZMPud5QSmj4bWa9NqqV_U4OIxMveey2jLaZAmtIa4u9In_/s1280/P1008994.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkmhKRSfWgxFcsvLmt0kbxLeTEOjWp_Q13l8DvX1jYGSBJiR8yodAVykm9ilgZTO_oGGQSA5wJyIF67KmjcCFlBFV7UP4n4B6uEUuJsNiOrTOHKQb4uy3CyIBLWpiyaQa-I_jWDndgRZMPud5QSmj4bWa9NqqV_U4OIxMveey2jLaZAmtIa4u9In_/w482-h642/P1008994.jpeg" width="482" /></a></div>The pears make a wonderful autumn breakfast food. Here they are served with thick natural yoghurt with loads of cinnamon mixed through it, a pretty begonia (edible), a baked fig & an elderberry, blackberry & hibiscus immune boosting pastille. You can find the pastille recipe just<a href="https://anangelinthekitchen.blogspot.com/2022/03/hawthorn-and-blackberry-ice-blocks.html" target="_blank"> here.</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5byu1kkUOh7EHcpGexWTTTNtwTJ4scgPuTbwNaXfMZUWzvKkluLcvCBFSGmPNc6YvMrhKjffVM7NXIQqzPrJHD1S69YpxM5x4gXCXKYP0cewRV5NF4bbTrEj2xbm9855PxuR7ArRjV7bAeuVZs8g2g9US4VHCRf1bn9C5y6oiRml1AWg0vQrKqVVW/s1280/Pears.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5byu1kkUOh7EHcpGexWTTTNtwTJ4scgPuTbwNaXfMZUWzvKkluLcvCBFSGmPNc6YvMrhKjffVM7NXIQqzPrJHD1S69YpxM5x4gXCXKYP0cewRV5NF4bbTrEj2xbm9855PxuR7ArRjV7bAeuVZs8g2g9US4VHCRf1bn9C5y6oiRml1AWg0vQrKqVVW/w480-h640/Pears.jpeg" width="480" /></a></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM6joJVxsdB-j0Kfvic63u5jMy7OvA5Oil3xYWCq-wAIXQgkr_UqZwPLR3hPflfDYK5iDxFqqt1ftXMGvqVncYXOE-IyuwGTkBgqXt7Fs1iBEFWm2hrj9_-VPPzyCGn4UvK-oiywCQo0OCmZ9LpGW9RRI2to44Kq3wTDAzyoEa2ikP3Cl3LgNW6Nc/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM6joJVxsdB-j0Kfvic63u5jMy7OvA5Oil3xYWCq-wAIXQgkr_UqZwPLR3hPflfDYK5iDxFqqt1ftXMGvqVncYXOE-IyuwGTkBgqXt7Fs1iBEFWm2hrj9_-VPPzyCGn4UvK-oiywCQo0OCmZ9LpGW9RRI2to44Kq3wTDAzyoEa2ikP3Cl3LgNW6Nc/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Katie X</div></div></div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-75476306251934516672022-03-05T21:51:00.004+13:002023-04-07T19:24:54.857+12:00Hawthorn and Blackberry Ice Blocks, Jelly and Pastilles<p>Late summer in Hawke's Bay means that it's time for both blackberry picking <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhKGmOdMX7OPC9vNDy6ChuYFH5mxXxenEaXYTUrnFybIB70LEui11xE23wtsWYW2DN66Vc6pnzXRnw_ByC2nykmvH15ivVXHpEckEV5m3dEf0J_nL3dzI7q8KtDqTvkS25ueoI8yZLTAeBqehoOemKvbqDvMVSx1iQWqU8vbo9xOtB1HW0_Qy6Dma_B=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKGmOdMX7OPC9vNDy6ChuYFH5mxXxenEaXYTUrnFybIB70LEui11xE23wtsWYW2DN66Vc6pnzXRnw_ByC2nykmvH15ivVXHpEckEV5m3dEf0J_nL3dzI7q8KtDqTvkS25ueoI8yZLTAeBqehoOemKvbqDvMVSx1iQWqU8vbo9xOtB1HW0_Qy6Dma_B=w480-h640" width="480" /></a></div>& the gathering of hawthorn berries. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0FaMHq_2NnHbR211X9nRraP-Jz28ji4B2g6KK0QE_EYzoJyA_hLKbk9q8IYAi7YznM7oivSYnwNvqQ8xCn4f405VvI0U8c3aJq4DrHoC6Kl6GkNeqN9zgsN7jDA7oQ_s2GXEPjA8eMQZ-D8m4omBjwO1Nq_AqrqKXyCgO0lcbfNB-5J0te40Hn5Fm=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1250" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0FaMHq_2NnHbR211X9nRraP-Jz28ji4B2g6KK0QE_EYzoJyA_hLKbk9q8IYAi7YznM7oivSYnwNvqQ8xCn4f405VvI0U8c3aJq4DrHoC6Kl6GkNeqN9zgsN7jDA7oQ_s2GXEPjA8eMQZ-D8m4omBjwO1Nq_AqrqKXyCgO0lcbfNB-5J0te40Hn5Fm=w391-h400" width="391" /></a></div>Both are deeply rewarding but also rather challenging to harvest with all those thorns & prickles, providing a great opportunity to slow down & enjoy the experience.<p></p><p>So it's lovely to realise that there are so many delicious things to do with them both. Last summer I came across a brilliant little recipe for "ice pops" over at <a href="https://learningherbs.com/remedies-recipes/ice-pops/" target="_blank">Learning Herbs</a>. I have adapted the recipe to make use of blackberries, rather than raspberries. It is so worth reading the whole article about reducing inflammation & managing the heat of summer.</p><p>To make the basic mix: simmer 1/2 c haws & 1/2 c (or a little less) hibiscus sabdriffa in 2 cups of water in a medium sized pot for around 10 minutes, add 1 cup of blackberries & simmer for another 10 mins. Strain. While still warm add 1/2 c honey & a pinch of salt & stir to dissolve the honey.</p><p>When cool stir in 1/2 tin of coconut milk or cream. We prefer Kara coconut cream.</p><p>Stir altogether & pour in to ice block moulds. Freeze.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhlQq9YJ0JARCjkmkHtKi0K18E8QTsbIGZJFEoNRGGqrlgkzn4mcDSp2jDUqIJ0zDDKHABHCCEA4mNyKzmPW_BjFZaVeQibY3z2Id91OkQxnDhJ_d2PlSnHbnuM-42oyKudPigQTJXfwpfqHd_hYds3JPBwRI2tcgzv90weGEPHfF4zDhKhkAOiNcWc=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="906" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhlQq9YJ0JARCjkmkHtKi0K18E8QTsbIGZJFEoNRGGqrlgkzn4mcDSp2jDUqIJ0zDDKHABHCCEA4mNyKzmPW_BjFZaVeQibY3z2Id91OkQxnDhJ_d2PlSnHbnuM-42oyKudPigQTJXfwpfqHd_hYds3JPBwRI2tcgzv90weGEPHfF4zDhKhkAOiNcWc=w454-h640" width="454" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjSZhRmC4j2VUz-Ku6zgM8RwR6QqXch14rxUrDy9E6dD0CGvQDVqqerkZRuyoSVTIqUOx5xDbYZAuKMy1iBa4xn35BmjBmGrNdP0uaSZIuTrKgzs3kXjT_uSV8dpktOEQCuOcTXherD1dLQjvojL7BbNqeVymmIwGngoxbumOUCvf7HFy6g-H8QAHb2=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjSZhRmC4j2VUz-Ku6zgM8RwR6QqXch14rxUrDy9E6dD0CGvQDVqqerkZRuyoSVTIqUOx5xDbYZAuKMy1iBa4xn35BmjBmGrNdP0uaSZIuTrKgzs3kXjT_uSV8dpktOEQCuOcTXherD1dLQjvojL7BbNqeVymmIwGngoxbumOUCvf7HFy6g-H8QAHb2=w480-h640" width="480" /></a></div>Any extra can be set in to a jelly with gelatine.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfMMqq58y29fW1Cp-PtzQLGgPX-BSjdEpZzXyCiVMLAdRxs1WNrg2_xLdr6YHh-3flp0ut85B8QUrrlJjLk1NgzmrHVRIXHZiw4NGqAa7MdZthEU1f4I79zIAetZjul8vtX9i583ihRY418B7AF6bJJLWXnBWicjQUo6edasDhd0XlTGr_Zg-vpVCn=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfMMqq58y29fW1Cp-PtzQLGgPX-BSjdEpZzXyCiVMLAdRxs1WNrg2_xLdr6YHh-3flp0ut85B8QUrrlJjLk1NgzmrHVRIXHZiw4NGqAa7MdZthEU1f4I79zIAetZjul8vtX9i583ihRY418B7AF6bJJLWXnBWicjQUo6edasDhd0XlTGr_Zg-vpVCn=w480-h640" width="480" /></a></div>Or the same mix can be used to make a larger dessert like below.<p></p><p>Simply take a 1/3 c of the liquid before you've added the coconut cream/milk & add 1 1/2 dessertspoons of gelatine. Stir. Leave to swell for a few minutes. Microwave for 12 seconds & stir to dissolve. Pour the gelatine mix in to the main liquid & stir well. Now mix in the coconut cream.</p><p>Pour in to a pretty bowl, small bowls or little jars with lids. Pop in to the fridge. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrUruK9zS-wWFUoxY7kB72fDUsiH-0vVzgaScB3YTpznb0ridzowudheOdrlM-JUWbFONwqMZ_jGUyjuuJheLAjbWSUiU3gh2Ig_ZRHGCFLvzpU6nDlANpakKUtRCIVV76UfWU21QolhfcIrn6GftKpNyQC3vvPBwRBMh0XU0xLBzbXGxhWRRoImrC=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1015" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrUruK9zS-wWFUoxY7kB72fDUsiH-0vVzgaScB3YTpznb0ridzowudheOdrlM-JUWbFONwqMZ_jGUyjuuJheLAjbWSUiU3gh2Ig_ZRHGCFLvzpU6nDlANpakKUtRCIVV76UfWU21QolhfcIrn6GftKpNyQC3vvPBwRBMh0XU0xLBzbXGxhWRRoImrC=w508-h640" width="508" /></a></div>Each time we make this fabulously simple dessert it comes out a different colour. It naturally layers itself much like Spanish cream which is fun.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0_mGpNWdQLYPoXT5ZPFQWHDJcVoq2hNU5BpiLwzVsrwvCAyPgzDhIaIe2Ny5IM3JMfmOgkLGBvGOKds3A4xJU0lB9GKbzI25c-fUMy9iBwEHFL4N8dz1l6QSeWBeEHPeQbpuKW62WXQRKi5FmsEnnICqk7OsD8fR5GY8sBHakKIWkPAw9HFswuOSg=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0_mGpNWdQLYPoXT5ZPFQWHDJcVoq2hNU5BpiLwzVsrwvCAyPgzDhIaIe2Ny5IM3JMfmOgkLGBvGOKds3A4xJU0lB9GKbzI25c-fUMy9iBwEHFL4N8dz1l6QSeWBeEHPeQbpuKW62WXQRKi5FmsEnnICqk7OsD8fR5GY8sBHakKIWkPAw9HFswuOSg=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">The final option is to make a batch of immune boosting, gut nourishing pastilles: use the same original recipe but leave out the coconut cream & add fresh or dried elderberries.</div><div class="separator" style="clear: both; text-align: center;">The amount is a little less so in to a medium pot add 1 1/2 cups water & 1- 1 &1/2 cups of a mix of hawthorn berries, blackberries, elderberries & hibiscus sabdariffa. Simmer gently for 20 minutes. Strain. Add honey to taste.</div><div class="separator" style="clear: both; text-align: center;"> Take out a little of the 1 1/2 cups of liquid & add 3 tablespoons of gelatine. We really like Nutra Organics natural gelatine. Pop in to the microwave for 15 seconds (or use a small pot on the stove). Stir to dissolve. Pour the gelatine into the main liquid stirring well. Pour in to moulds or a small tin lined with baking paper. A syringe is a great tool to get the liquid in to small moulds. Leave to set- around 20 minutes. Press out shapes or use a biscuit cutter to make hearts etc, if you'd like to. </div><div class="separator" style="clear: both; text-align: center;">Will keep in the fridge for a couple of weeks. Best left uncovered to deter moulding. One or two eaten each day from late summer into autumn make a delicious seasonal support for old & young a like. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWVC1EG1kqafZ8qo5XZxqWgFIlVEVUCaXfN2I1KdKQbOkD-_T3sZupsUGATDJVRsr9VlJa0qsq4mV4MXJ8UKz3gRbL_UlYQcUV8AWOxPnixSr1mWt4l8aZoN32-zhb-VXdCyYHAiOeFP0LpKuK6p6jrAUjg2dd-8edeY86ZxFk6O_1L8qhehISAUGH=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWVC1EG1kqafZ8qo5XZxqWgFIlVEVUCaXfN2I1KdKQbOkD-_T3sZupsUGATDJVRsr9VlJa0qsq4mV4MXJ8UKz3gRbL_UlYQcUV8AWOxPnixSr1mWt4l8aZoN32-zhb-VXdCyYHAiOeFP0LpKuK6p6jrAUjg2dd-8edeY86ZxFk6O_1L8qhehISAUGH=w400-h300" width="400" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9aSphYn6MBbCcxs9OLlOpx8uj4qc4qlj3Oh9_CL8Vx425bBOZwst2Wom6-hA5ALUflOqOKtNjRtVAVYKYzImCGzciPAT-AB9QyUOuCaROXkXVEX2zcyEFjdUD1fn5aSUk1Rc4A5lKRzWX81Ocd-nzUz5mhLBUpi0lLn-QNmADkZci3L-mb09YH-O6=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="948" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9aSphYn6MBbCcxs9OLlOpx8uj4qc4qlj3Oh9_CL8Vx425bBOZwst2Wom6-hA5ALUflOqOKtNjRtVAVYKYzImCGzciPAT-AB9QyUOuCaROXkXVEX2zcyEFjdUD1fn5aSUk1Rc4A5lKRzWX81Ocd-nzUz5mhLBUpi0lLn-QNmADkZci3L-mb09YH-O6=w474-h640" width="474" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7kJu5PrkTz6mU6JUyBnrFwpMxaSCoItLwxQSA65H2RIm8gW4LNsFRedkMr3oKBw0gTaYkjgoN9rVDa8zv6o40a-eRDki4ygY_ImjXX7kyEj3EN2vg4ZVghrqrs650sQU5DfzysG-aQK572AHQ-CmJQecuWTD61-YJy5H8y6XeyVwF7tWVWqq7hD9D=s635" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="635" data-original-width="419" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7kJu5PrkTz6mU6JUyBnrFwpMxaSCoItLwxQSA65H2RIm8gW4LNsFRedkMr3oKBw0gTaYkjgoN9rVDa8zv6o40a-eRDki4ygY_ImjXX7kyEj3EN2vg4ZVghrqrs650sQU5DfzysG-aQK572AHQ-CmJQecuWTD61-YJy5H8y6XeyVwF7tWVWqq7hD9D=w422-h640" width="422" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhv7qeeSauFfdTl7HNCdybXXADXWrpMZB1tgACIBVE4uW7rBEa-OZtO2JNvroBzar4aWv75A98z_ygEr68O8ihtttjEegZLmonijVvYvX9hA66zZhnHQBbLxv7mW6FDNoyTxustLReMCUw6Q2Zu0JLiRuPH8uwWaL4V9HBW61dlbkWqENG7OF6Z2pAz=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="1280" height="453" src="https://blogger.googleusercontent.com/img/a/AVvXsEhv7qeeSauFfdTl7HNCdybXXADXWrpMZB1tgACIBVE4uW7rBEa-OZtO2JNvroBzar4aWv75A98z_ygEr68O8ihtttjEegZLmonijVvYvX9hA66zZhnHQBbLxv7mW6FDNoyTxustLReMCUw6Q2Zu0JLiRuPH8uwWaL4V9HBW61dlbkWqENG7OF6Z2pAz=w640-h453" width="640" /></a></div>Both pictures by Margaret Tarrant<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXtaAaQo7x26qfxGXrqqQ_ChMv1kY6KPoR1VYJdff3sdOwYgbJgqcZwT8lEp8x8_vtUHZq39n8OzclwbXuNvdHVe7xXswq-Nix5Ogrsi4vwD9cJfXSVGNlKC2ANzlOkxwfD8uZnRcHvXVmsQLPt-mz5AVKAtmWz1zLi6UJw8rbfOB9GXtuqt2knuhy=s507" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXtaAaQo7x26qfxGXrqqQ_ChMv1kY6KPoR1VYJdff3sdOwYgbJgqcZwT8lEp8x8_vtUHZq39n8OzclwbXuNvdHVe7xXswq-Nix5Ogrsi4vwD9cJfXSVGNlKC2ANzlOkxwfD8uZnRcHvXVmsQLPt-mz5AVKAtmWz1zLi6UJw8rbfOB9GXtuqt2knuhy=w400-h44" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Katie X</div><p></p>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-52826033634058641462021-12-26T18:16:00.009+13:002021-12-26T18:45:00.769+13:00Pohutukawa Flower Syrup and Spice<p></p><div class="separator" style="clear: both; text-align: center;">This December we set out to spend time with the magnificence of the Pohutukawa trees in flower throughout Hawke's Bay. Along the way we discovered that the stamens of the blooms can be used to make a delightful cordial. There is very little reference to the flower being used by Maori, however, there are two contemporary foragers that have been sharing about their use of these special blossoms on social media so I went ahead to see just what all the fuss was about. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUpWIGxkAaXBIJTubHEvk2eFkT3r3F1uEQCfagB7sN-kz-667KbyZLXVBCVtqXZzZLdxnjZkSfGXkoX-meROPhucKcCVzdIVrjCGhGALWF_Y4rcuZ9PIoCg7CayS9kuczct11uNw8Bu4DMAGgF5NvF_ykLUUhW5zA9WChXC0FJNQNsGdxRjv2EWjw9=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUpWIGxkAaXBIJTubHEvk2eFkT3r3F1uEQCfagB7sN-kz-667KbyZLXVBCVtqXZzZLdxnjZkSfGXkoX-meROPhucKcCVzdIVrjCGhGALWF_Y4rcuZ9PIoCg7CayS9kuczct11uNw8Bu4DMAGgF5NvF_ykLUUhW5zA9WChXC0FJNQNsGdxRjv2EWjw9=w480-h640" width="480" /></a></div>Once you start taking notice it is amazing just how many variations of the colour red Pohutukawas bloom in. We found these trees out at Waipatiki beach in the week before Christmas.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9lzPOyntyOrlcUyyhclrcdnrpYVoxZSxR0jgssT9qrq-M99TQRAjrHeyoK6JENYteERqmh7vk_7cjSKD1YSQZUsZwyW9lmRFE4P64NYPu_rs5qTIjbqA2Z3puQjCdAUa4DKCI5r2JKaZBr9xTSKp1W4GK1cnMSFasu46xg0_ky23Ws2wTcyIouWfo=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9lzPOyntyOrlcUyyhclrcdnrpYVoxZSxR0jgssT9qrq-M99TQRAjrHeyoK6JENYteERqmh7vk_7cjSKD1YSQZUsZwyW9lmRFE4P64NYPu_rs5qTIjbqA2Z3puQjCdAUa4DKCI5r2JKaZBr9xTSKp1W4GK1cnMSFasu46xg0_ky23Ws2wTcyIouWfo=w480-h640" width="480" /></a></div>I adore that these tenacious native trees are known as the New Zealand Christmas tree.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNHNxK3ZMUs4JtMHiTO8eEGMxF78un3OTW_E6VnPyr7NAZ1RebbAGX-TT1zSlCBFbS8yUQncggjaRLQ8fMbIy9vOHzedi7UzlKw4LpxaTWkCCtgJjboQBoNfY3RlJG1tbqJHtv59l5O-e1Ei7Jn9B679IXsqU96Q9bRZC9nfLhg23weGkbPjys4YQG=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNHNxK3ZMUs4JtMHiTO8eEGMxF78un3OTW_E6VnPyr7NAZ1RebbAGX-TT1zSlCBFbS8yUQncggjaRLQ8fMbIy9vOHzedi7UzlKw4LpxaTWkCCtgJjboQBoNfY3RlJG1tbqJHtv59l5O-e1Ei7Jn9B679IXsqU96Q9bRZC9nfLhg23weGkbPjys4YQG=w480-h640" width="480" /></a></div>There's a bit of an art to gathering the stamens as they don't just nicely fall in to your hand, unless they are ready to drop. Picking the whole flower head isn't much use as they are still quite difficult to remove even when dry. So, like many foraging practises the best idea is to slow down, be patient & grateful & take your time.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFwnE3YVTSS-WL7NKB2r_BFXMDRdRZlYtfUceUWWPO7ktSkq27VGMwLrbt5g9rATfxBaBSJXMD5wEIWskdwgs-W5b7VnLEKUBkiQzjIqb9E7mtMcwFxvpOYW-t3KWoYf59Neq2bspkzhDO2dNcEh3v_yKyVXpOF1OA9P4IUTqVgyV5zZR7lejuLJlt=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFwnE3YVTSS-WL7NKB2r_BFXMDRdRZlYtfUceUWWPO7ktSkq27VGMwLrbt5g9rATfxBaBSJXMD5wEIWskdwgs-W5b7VnLEKUBkiQzjIqb9E7mtMcwFxvpOYW-t3KWoYf59Neq2bspkzhDO2dNcEh3v_yKyVXpOF1OA9P4IUTqVgyV5zZR7lejuLJlt=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixCLeuqPUWWh-sYevhXeKUK-gK1lX5f9mN9bCs_Qdb-3VDplhsX_G2QfFqnoVPo4U4RMRxyJif-qlUvb1rkNAKGVYGs-0uPiKVY4pD9LBc7ZQYhcEo9URafKYyBoPKznJtRRcqN5FkIM9iOLhw5CGjVnISYY1NC4t9spstfIt_o8VT_5RiQmC_kbVf=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEixCLeuqPUWWh-sYevhXeKUK-gK1lX5f9mN9bCs_Qdb-3VDplhsX_G2QfFqnoVPo4U4RMRxyJif-qlUvb1rkNAKGVYGs-0uPiKVY4pD9LBc7ZQYhcEo9URafKYyBoPKznJtRRcqN5FkIM9iOLhw5CGjVnISYY1NC4t9spstfIt_o8VT_5RiQmC_kbVf=w480-h640" width="480" /></a></div>The stamens dry very quickly & have a lovely berry fruity fragrance.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBRVj6lNzxrgeU4r1wL65uWdM1jX3Nk1_SorvSiczmmd-W6s4Vw9fTK_VfTBQClACBbxYsX9eMUyD3VYrtZNGcrf1CuT3WGCxB7EaIvxmD_XzHIaIL0O6dlb1KMTQtrwBh8S7cdf7nME77KEqMZPWtxhxPgqn0m0Rw71_LOKQRa9AnMwcXAmBcu6Ts=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBRVj6lNzxrgeU4r1wL65uWdM1jX3Nk1_SorvSiczmmd-W6s4Vw9fTK_VfTBQClACBbxYsX9eMUyD3VYrtZNGcrf1CuT3WGCxB7EaIvxmD_XzHIaIL0O6dlb1KMTQtrwBh8S7cdf7nME77KEqMZPWtxhxPgqn0m0Rw71_LOKQRa9AnMwcXAmBcu6Ts=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">Pohutukawa stamens with Kawakawa fruit</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwXmldPKGHzyoKrQJ_bTRRKZpI0ltT9Zs-GYeEVfRHLAtmODV9MNrVWuzXgNV8EY8NerCoYBBKGnU2R1MZR8zwtvoRAj89TREkuW-Pw3kMMJCqX3YdilvNZScpg0X8meJ18daRa-6iSs4uYK-qwfkHc0cOhv2gu_ibi96GHN6MxxLSQs_SUJLrxWDA=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwXmldPKGHzyoKrQJ_bTRRKZpI0ltT9Zs-GYeEVfRHLAtmODV9MNrVWuzXgNV8EY8NerCoYBBKGnU2R1MZR8zwtvoRAj89TREkuW-Pw3kMMJCqX3YdilvNZScpg0X8meJ18daRa-6iSs4uYK-qwfkHc0cOhv2gu_ibi96GHN6MxxLSQs_SUJLrxWDA=w480-h640" width="480" /></a></div>To make Pohutukawa cordial simply bring a cup of water & a cup of sugar to the boil & then stir to dissolve the sugar. Add 1 tsp citric acid & 1 1/2 cups of the stamens. Make sure that you've removed any of the hard green bits first. Cover & leave to infuse all day or overnight. Strain & bottle. <div>This is the best post I have found so far about making this cordial over at <a href="https://www.kailashherbs.co.nz/blog/pohutukawa-cordial-recipe?fbclid=IwAR2zerNwujhdM_zkZqZieg0FAg4-TjvLWL3XXZYUEm2T1BTwXyypysPBhrA" target="_blank">Kailash Herbs.</a></div><div>You can reduce the sugar content of the cordial but it won't keep as well & the balance will be different. Same with the citric acid- it helps to acidify what would otherwise be a very sweet syrup. Lemon would swamp the delicate flavour of the Pohutukawa flowers.<br /><p></p><p>Increase quantities according to what you have & how much cordial you'd like to make. The above amounts make just enough for a 500ml bottle. White cane sugar or raw sugar both work fine.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhUa1q2L3F73Lv5eGXLSAmT7Hn78G9FRS9nwEHpJ7Fb8THPkucB6dz24EVCQ4tcRcZfBlp62UHhYk8yfQgrUIv4Vw8ykKGkNVJs537iMG9y7v-B1XF-wV4UEtJe61tEfqzpmShl344Mds9AfJ5l94vAZVmjeiPQbR6oejPImC4BBqpiZkhQ7fjNcAg5=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhUa1q2L3F73Lv5eGXLSAmT7Hn78G9FRS9nwEHpJ7Fb8THPkucB6dz24EVCQ4tcRcZfBlp62UHhYk8yfQgrUIv4Vw8ykKGkNVJs537iMG9y7v-B1XF-wV4UEtJe61tEfqzpmShl344Mds9AfJ5l94vAZVmjeiPQbR6oejPImC4BBqpiZkhQ7fjNcAg5=w480-h640" width="480" /></a></div>We think that the cordial tastes much like strawberry jam. It is lovely mixed in to fizzy water.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgVIhGiCN8kv8IsJmdshGWHFBn4cDijwVbQMBbb-TQAZOghJhCofgZiMXl2kzWRHZJzJ37Jpd8skWqeySFYi7XtwjwtXK6lplqMO9Db-sStfY7IGtobNX_ikdVsVDmqzEuICHSxzEHzckxmt0H85p9G6dpa-PF_umZ76wjowiVYaiCvXmaUt0RPNuVD=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVIhGiCN8kv8IsJmdshGWHFBn4cDijwVbQMBbb-TQAZOghJhCofgZiMXl2kzWRHZJzJ37Jpd8skWqeySFYi7XtwjwtXK6lplqMO9Db-sStfY7IGtobNX_ikdVsVDmqzEuICHSxzEHzckxmt0H85p9G6dpa-PF_umZ76wjowiVYaiCvXmaUt0RPNuVD=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">The dried stamens can also be ground in a spice grinder until very fine & then put through a fine sieve to produce a deep red delicious "spice". The desert below is a mixture of whipped cream, thick natural yogurt, honey & a large teaspoon of Pohutukawa spice. The strawberries are marinated in a little maple syrup and the green stuff is finely ground pistachio nuts.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">The same mix can also be frozen to make a very nice semifreddo. Just remove from the freezer and allow to sit for 10 minutes before serving.</span></div><div class="separator" style="clear: both; text-align: left;">I learnt about making Pohutukawa spice from this post here at <a href="<iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Ffinderseatersforaging%2Fposts%2F1838343323018199&show_text=true&width=500" width="500" height="748" style="border:none;overflow:hidden" scrolling="no" frameborder="0" allowfullscreen="true" allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share"></iframe>" target="_blank">Finders Eaters Foraging.</a></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEidfkNNLVNB9IUiN143FBrOI9SzCTfPmu-8OPaK36T4QzO3w2th5INLl1AMfDRpEWnTv3mbYxV1EjoHRJHQ5-Fen513NGP8AqDB2fNlTDXxC6nYbkN92GmIMCnAKVG2WeLXpMb7su5tGzpFn-YlOBwG-gv6M9JpdVgC8TjPivO82FeLfuEPfWpDXQb7=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1182" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEidfkNNLVNB9IUiN143FBrOI9SzCTfPmu-8OPaK36T4QzO3w2th5INLl1AMfDRpEWnTv3mbYxV1EjoHRJHQ5-Fen513NGP8AqDB2fNlTDXxC6nYbkN92GmIMCnAKVG2WeLXpMb7su5tGzpFn-YlOBwG-gv6M9JpdVgC8TjPivO82FeLfuEPfWpDXQb7=w592-h640" width="592" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>The sauce in the above desert I made by simmering a few wild cherries for 20 minutes in a little water, (Prunus padus var padus) that we discovered out at Sacred Hill, & then adding a little honey.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEidRdN8WtB0dNd3urUbW3dgzX7JLrFVwX85xwYyYsQ-WVVXyd8aivn9Ou0v5lwrfu6ea39MU45Ovus3XL3ZqH9ijw58dGiRTteQBZf0fl8k1nGky0cdoHQaF27TdzPvRNdcAim8SkBTldKZ0xD5q8ezmfflSSKWx_QSC16kJl_HB0uur08nJchgtjv3=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEidRdN8WtB0dNd3urUbW3dgzX7JLrFVwX85xwYyYsQ-WVVXyd8aivn9Ou0v5lwrfu6ea39MU45Ovus3XL3ZqH9ijw58dGiRTteQBZf0fl8k1nGky0cdoHQaF27TdzPvRNdcAim8SkBTldKZ0xD5q8ezmfflSSKWx_QSC16kJl_HB0uur08nJchgtjv3=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;">Such a rich delicious flavour.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEieg9Satvh6DpT4A_xenYgtqrWIxUNhrCuUoY4DrcbHKstF2osSj8UESBAKwtkfDIudoGP7empWUyVGhd59V7gXdpcx-WeLp9OoF_-TgG52E7OhKLb8EvqFQzfnc7q0tzFjEIF4Ld3JZwR8rHwFc2rc4piIyrRAnRcs6eJEu4bzrdYPVnAjQVosBQfq=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEieg9Satvh6DpT4A_xenYgtqrWIxUNhrCuUoY4DrcbHKstF2osSj8UESBAKwtkfDIudoGP7empWUyVGhd59V7gXdpcx-WeLp9OoF_-TgG52E7OhKLb8EvqFQzfnc7q0tzFjEIF4Ld3JZwR8rHwFc2rc4piIyrRAnRcs6eJEu4bzrdYPVnAjQVosBQfq=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>For Christmas I made a Spanish Cream using this recipe & adding a large teaspoon of Pohutukawa spice. I would leave out the vanilla next time as it overwhelmed the fruity flavour of the flowers. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCNDff3AUMVTgIT-HnfYVSLL6EZu9ydgPSmZAwlCRs-hX5ngD06TNz-h7Of0HFfcgANErGnS22McjUuu7Rfw5IgXpDsz2r9sjYWXXc9Ht1PJGCll4k_wFT-JFRn2t8eW4SRFcJWlFuwysTPUuOwPvPZgFrU0JRT1g24SuCHG_z-Rf3M7maVpQuopRU=s996" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="606" data-original-width="996" height="244" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCNDff3AUMVTgIT-HnfYVSLL6EZu9ydgPSmZAwlCRs-hX5ngD06TNz-h7Of0HFfcgANErGnS22McjUuu7Rfw5IgXpDsz2r9sjYWXXc9Ht1PJGCll4k_wFT-JFRn2t8eW4SRFcJWlFuwysTPUuOwPvPZgFrU0JRT1g24SuCHG_z-Rf3M7maVpQuopRU=w400-h244" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Charming served in pretty teacups.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBk2OTru2bgJywFknCjopCyZcX4pZ-P17Ypc0_6fn-pUUx4ri4pBlBctaTuE1QCwi8r7ObQUVmsb96lz6ADnyvhRdIfB-mMLHxuctbaF9UTgJL277J28ZIYJ_UKj2BGs_dO5fGZDCcK8nVq2R4foN3DPrwOOt6qrxPSHouJBr8K12spw1CxweP20pH=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBk2OTru2bgJywFknCjopCyZcX4pZ-P17Ypc0_6fn-pUUx4ri4pBlBctaTuE1QCwi8r7ObQUVmsb96lz6ADnyvhRdIfB-mMLHxuctbaF9UTgJL277J28ZIYJ_UKj2BGs_dO5fGZDCcK8nVq2R4foN3DPrwOOt6qrxPSHouJBr8K12spw1CxweP20pH=w480-h640" width="480" /></a></div>Delicious served with roasted strawberries. When the strawberries are cooked but still have a little liquid left I mixed in a little honey & some Pohutukawa spice. The wafer was some Speculaas that Dutch friends gave us- perfect combination!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcynjdPuqPo-xwdiuD6DQR6BW3Cq8BN-CKs4FlQiWVhagHNzoQVFUOw1-HKIWMqeOINTbmIarVsh82fRouRM7dvxdVGoMAH2vWIQIU-eVxY_HiLUy2iN1M7XLbQfp1KQIL2pWTXOZjX0adpIELWH3WXAf0AaNc-8j52D63PIIERlf7KVnX3IybNBEr=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcynjdPuqPo-xwdiuD6DQR6BW3Cq8BN-CKs4FlQiWVhagHNzoQVFUOw1-HKIWMqeOINTbmIarVsh82fRouRM7dvxdVGoMAH2vWIQIU-eVxY_HiLUy2iN1M7XLbQfp1KQIL2pWTXOZjX0adpIELWH3WXAf0AaNc-8j52D63PIIERlf7KVnX3IybNBEr=w480-h640" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhwuZIsHKwZ1JJNNjY2if8I3Qx2FnU41KHyIu_CSD-ozYLQziXHmt62fr56o_nTrH2pPzPWIU3FjRImWBXTtXqLb87s3SRG0LsuUvp68dLJx5CAvBeFS-89IaNpk6R-A_Lc0PzeV6LHILM5z8NpstZjOA2Yz3dfcpL4je6x5HaNFgmxIuHcgW2e2ka_=s507" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="35" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwuZIsHKwZ1JJNNjY2if8I3Qx2FnU41KHyIu_CSD-ozYLQziXHmt62fr56o_nTrH2pPzPWIU3FjRImWBXTtXqLb87s3SRG0LsuUvp68dLJx5CAvBeFS-89IaNpk6R-A_Lc0PzeV6LHILM5z8NpstZjOA2Yz3dfcpL4je6x5HaNFgmxIuHcgW2e2ka_=s320" width="320" /></a></div><br /><p></p>Katie x<br /></div></div>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-9558537127503187602021-08-20T20:21:00.008+12:002021-08-21T09:21:50.609+12:00Fruit and Vegetable Bran Muffins or Loaf<p>After having an inspired conversation with Viv at Cornucopia, our local organics shop, a while back- about how her grandkids were happily eating loaf stuffed full of veggies, I decided I would have a go at making bran muffins with loads of both fruit & veggies in them to see if they really were that yummy. Well it turns out that they really are both filling & delicious & can be made in to either muffins or a loaf. </p><p>The mix is brilliantly free-form so just use whatever is to hand. So far I have incorporated, grated carrots, parsnip, courgette, choko, apple, pear & banana. Almost any kind of dried fruit would be useful too & nuts like walnuts if you have them. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvVkWvaVxqBeUipO54QnIZ4ejQqr7qBjNNy5lPFTPm6qr2INRTfE8NvNKJqA8I4ERyLdW_CmLgZhNkI4Fu1EH1_ONtmgIjB7u2q6T70GtqjKoNkUcf6w7pDO6UwOyjbQy165ajspebEk/s1280/P1004285.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvVkWvaVxqBeUipO54QnIZ4ejQqr7qBjNNy5lPFTPm6qr2INRTfE8NvNKJqA8I4ERyLdW_CmLgZhNkI4Fu1EH1_ONtmgIjB7u2q6T70GtqjKoNkUcf6w7pDO6UwOyjbQy165ajspebEk/w480-h640/P1004285.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYH1yLmdGTQLQPSQYsWVjzWCE1h2oS33Ph_Q8YDYzBjNoFmLORCSV1slXlJkAyBu5P9BjFxlU0JopWU6ByoPwlw9yx_zu4G3rGny4Ac5s0psI2FZ_XmL4VFfnxRHEqx0munSL-Mt3cU1w/s1280/P1004286.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYH1yLmdGTQLQPSQYsWVjzWCE1h2oS33Ph_Q8YDYzBjNoFmLORCSV1slXlJkAyBu5P9BjFxlU0JopWU6ByoPwlw9yx_zu4G3rGny4Ac5s0psI2FZ_XmL4VFfnxRHEqx0munSL-Mt3cU1w/w480-h640/P1004286.jpg" width="480" /></a></div>In a large bowl add:<p></p><p>1/2 cup bran</p><p>1/2 brown sugar (demarara, coconut or other)</p><p>100 grams of chopped butter</p><p>A pinch of salt. A tsp each of cinnamon & ginger to taste.</p><p>A tsp vanilla essence</p><p>2 cups of dried fruit- dates (definitely) raisins, sultanas, dried apricots, prunes etc</p><p>Pour over a cup full of boiling water stir & leave to sit until just warm & well soaked together.</p><p>Add an egg & a large tbsp of plain yoghurt </p><p>Add 1/2- 1 cup of nuts- walnuts etc</p><p>2 cups of grated fruits & vegetables such as apple, pear, carrot, parsnip, beetroot, choko or courgette.</p><p>Add a mashed ripe banana</p><p>Stir altogether & then sift in 1- 1/2 cups of wholemeal flour & 2 tsps baking powder. Just see how the mix is looking. You may not need all the flour.</p><p>Gently fold the flour through the mix.</p><p>Spoon in to large muffin tins or a greased/lined loaf tin.</p><p>Bake for 20-30 mins at 180 degrees C until firm & a nice colour.</p><p>I guarantee no one will ever guess there's all those veggies in there!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_qjoJWJPtRoFGdGvx9RnlwJAtBfP3FyaZ4UhkxS8CKtH7seK3e8p2alpVj-wxKk4xmfj5aSbk9k9H0lJprq26jjyL_Z9H6m4-tsyv_D1KoagABas7jYN8NqAuBaVDNc44C9R9BN5P6Y/s1280/P1003681.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_qjoJWJPtRoFGdGvx9RnlwJAtBfP3FyaZ4UhkxS8CKtH7seK3e8p2alpVj-wxKk4xmfj5aSbk9k9H0lJprq26jjyL_Z9H6m4-tsyv_D1KoagABas7jYN8NqAuBaVDNc44C9R9BN5P6Y/w480-h640/P1003681.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrFlfZPzwSI2UxlIWqAzT5W0-wNsHlnHTZpIDPlpN87VjOTntjBxfKfp0UUp188WNY3ldtTmlasa_eOdXYMSRLi1k50xnZFT6AwE5UMe8CRxjBGRJ66w50M9U2aM_7ax1MIZfhttgCuc/s1280/Loaf+fruit+%2526+vege.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrFlfZPzwSI2UxlIWqAzT5W0-wNsHlnHTZpIDPlpN87VjOTntjBxfKfp0UUp188WNY3ldtTmlasa_eOdXYMSRLi1k50xnZFT6AwE5UMe8CRxjBGRJ66w50M9U2aM_7ax1MIZfhttgCuc/w480-h640/Loaf+fruit+%2526+vege.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvkJ67J1DhOwgXNsA_qKduOYp84h52I-PsoclTvhXC8kzV48YiIh5Wgf-t4bdJc41ou6Q0BwvAEhpxXZNdVq6Do2kxaGG0dWqRiSe-9fZNTPKAEJmTcTu96cLjE9KAPSnNQkfbo_exfg/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvkJ67J1DhOwgXNsA_qKduOYp84h52I-PsoclTvhXC8kzV48YiIh5Wgf-t4bdJc41ou6Q0BwvAEhpxXZNdVq6Do2kxaGG0dWqRiSe-9fZNTPKAEJmTcTu96cLjE9KAPSnNQkfbo_exfg/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Katie x</div><br />Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0tag:blogger.com,1999:blog-7025793314599047676.post-59062511854134786092021-01-09T13:32:00.001+13:002021-01-15T21:04:42.804+13:00Strawberry Coconut Shortcake<div class="separator" style="clear: both; text-align: center;">When I lived i Wellington 42 years ago, I fell in love with this strawberry shortcake from a little organic cafe I found upstairs in Cuba street. I eventually figured out how to make it and all this time later I am still reinventing it. I don't generally do dessert, for pudding's sake, but I sometimes work it in to being part of a meal. This take on the classic strawberry shortcake is made with a base of wholemeal, coconut and almond flours, the topping a mix fresh strawberries, coconut & brown sugar. </div><div class="separator" style="clear: both; text-align: center;">This is the most brilliant recipe because it can be made with almost any fruit. Apricot and coconut are delicious together too. A great way to use up fruit that might otherwise be wasted.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZf5TIqRssq1SOgwY74hm1p0UMUJfe_bELC3GzTyJD9W9FsuAiwxL67e8QELkh1vnrCRhuiBF1Hmw_ZvIjUdMXRFpqpwmHbVgm05m5d85sSdZFYC3ph-nPBKqbgdaqkpjAoAqkKvZkITQ/s1280/P1170646.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZf5TIqRssq1SOgwY74hm1p0UMUJfe_bELC3GzTyJD9W9FsuAiwxL67e8QELkh1vnrCRhuiBF1Hmw_ZvIjUdMXRFpqpwmHbVgm05m5d85sSdZFYC3ph-nPBKqbgdaqkpjAoAqkKvZkITQ/w480-h640/P1170646.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2NZFii51fidFL9uA0Fx7ZUYj-KJnKBCwsUJjHxBZEBV0ht6ZaaqcBGfORxhxsue3s7coVbx4X-SrBMvy0pY_-UUtQ4SPweA7HpeGHKnnnST2GDzn4z0WkRpOWa92itHAKvE_sOaS6Ic/s1280/P1170880.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2NZFii51fidFL9uA0Fx7ZUYj-KJnKBCwsUJjHxBZEBV0ht6ZaaqcBGfORxhxsue3s7coVbx4X-SrBMvy0pY_-UUtQ4SPweA7HpeGHKnnnST2GDzn4z0WkRpOWa92itHAKvE_sOaS6Ic/w480-h640/P1170880.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6x7Nzk-Rke_gyayVZ12BE1Y2f3H8v_4gjNiHrGEsgS2nKmNAxpDhpcRKKeshhBJFBOi6AWUWhnrcTO9KXRSjGBRx2yR2iINwTxIB1NHQCwDh6JOwOxEU2i3Kq_dQCXtgEGNBb7IecNSQ/s1280/P1170881.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6x7Nzk-Rke_gyayVZ12BE1Y2f3H8v_4gjNiHrGEsgS2nKmNAxpDhpcRKKeshhBJFBOi6AWUWhnrcTO9KXRSjGBRx2yR2iINwTxIB1NHQCwDh6JOwOxEU2i3Kq_dQCXtgEGNBb7IecNSQ/w480-h640/P1170881.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdAc_70codyf7cPUAjCpy6pesBc8J09HjAapJQTLJULOqY1XqJcXmGEzZn0P2lEwSfXe416n0frIlsbhABsTBhyUpJwZSjhFI9cOFZQKC3mgYzalLVysIg3x4xv1b65KgeRYroaGe9LM/s1280/P1170958.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdAc_70codyf7cPUAjCpy6pesBc8J09HjAapJQTLJULOqY1XqJcXmGEzZn0P2lEwSfXe416n0frIlsbhABsTBhyUpJwZSjhFI9cOFZQKC3mgYzalLVysIg3x4xv1b65KgeRYroaGe9LM/w480-h640/P1170958.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkkv2WAEzIuIZGvdRnGwW5Oq4zisudyK_Onl1TLFYTgj5GMpqFqb2UjS4-DjHQ-SruSyGr0Kpyg-7SXVyxBw1a01Wfb9gePtreOA3eCBjyeIlRfL0kASJi44dUZ_aAmv6pFUJfcXyB-o/s1280/P1170973+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkkv2WAEzIuIZGvdRnGwW5Oq4zisudyK_Onl1TLFYTgj5GMpqFqb2UjS4-DjHQ-SruSyGr0Kpyg-7SXVyxBw1a01Wfb9gePtreOA3eCBjyeIlRfL0kASJi44dUZ_aAmv6pFUJfcXyB-o/w480-h640/P1170973+%25281%2529.jpg" width="480" /></a></div><p>Base: cream 100 gms of softened butter with 1/3 cup of brown sugar</p><p>Add an egg and beat again</p><p>Fold in 2 cups (total) of an even mix of coconut flour, spelt flour and ground almonds</p><p>And a tsp of baking powder </p><p>Press mix in to a greased baking paper lined tin</p><p>Pop in to the fridge while you're preparing the topping.</p><p>Topping: slice up a large punnet (which I guess is a kilo) of washed strawberries in to a large bowl</p><p>Add 1 cup of fine coconut & 1 cup of shredded coconut (or whatever you have on hand)</p><p>And 1/2 cup of brown sugar</p><p>Lastly a splash of rosewater.</p><p>Mix together </p><p>Spoon the strawberry coconut mix over the base and smooth out</p><p>Bake for 40 minutes in a moderate oven until firm</p><p>Keeps really well in the fridge </p><p>In the last photo the shortcake is topped with coconut chia pudding made with coconut cream chia seeds, rosewater and honey, red and gold raspberries, white alpine strawberries and pansies from the garden.</p><p>So good!</p><p>The next version I made was apricot.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYbiftbyWEGx6qENSE74p_W57noluydAM09C4jdPtX7WTNFyHh-kTGVEAHzqxjnRmr9QTvAeXP7a0h4g65HlGKGBQfMte2VmmuxN-mQshBXchVLF3mH5qyUoFWo1KUZkrIn6Iycau4Vs/s1280/P1190485+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYbiftbyWEGx6qENSE74p_W57noluydAM09C4jdPtX7WTNFyHh-kTGVEAHzqxjnRmr9QTvAeXP7a0h4g65HlGKGBQfMte2VmmuxN-mQshBXchVLF3mH5qyUoFWo1KUZkrIn6Iycau4Vs/w480-h640/P1190485+%25282%2529.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_d9NQ9NpsXS4dnZrmNbpHJOjo98btW64qGjB3qQurCcMF1uYlrZIBHQ_vVgn3FiNZAJsyOCCX7X1-f89ql4LBepz5PTYtGzrNyPQ1PFqThkrFKCwG6OFewei89eJppVhHCU2sZrH7Mk/s1280/P1190490+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_d9NQ9NpsXS4dnZrmNbpHJOjo98btW64qGjB3qQurCcMF1uYlrZIBHQ_vVgn3FiNZAJsyOCCX7X1-f89ql4LBepz5PTYtGzrNyPQ1PFqThkrFKCwG6OFewei89eJppVhHCU2sZrH7Mk/w480-h640/P1190490+%25282%2529.jpg" width="480" /></a></div><p> With juicy fruit it's a good idea to turn down the heat and cook for another 5 or 10 minutes until the fruit topping has firmed well and set.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd7ffYqotD-h0g0eHmZOHSX8VrywRU9n_QSEzkENCpMY35Kh9UzLNghrGhBEfjV557xkeE8bc605KxLLAD5kPV4p70gZpWK-2E7tSA_haDWMujTJfdn5HAdv4Wdn83UmoJJ6-FmQNLBE/s1280/P1190472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd7ffYqotD-h0g0eHmZOHSX8VrywRU9n_QSEzkENCpMY35Kh9UzLNghrGhBEfjV557xkeE8bc605KxLLAD5kPV4p70gZpWK-2E7tSA_haDWMujTJfdn5HAdv4Wdn83UmoJJ6-FmQNLBE/w480-h640/P1190472.jpg" width="480" /></a></div><p>I am thinking that Black Boy peach would be amazing and also pineapple and passionfruit.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvkJ67J1DhOwgXNsA_qKduOYp84h52I-PsoclTvhXC8kzV48YiIh5Wgf-t4bdJc41ou6Q0BwvAEhpxXZNdVq6Do2kxaGG0dWqRiSe-9fZNTPKAEJmTcTu96cLjE9KAPSnNQkfbo_exfg/s507/lovescrolldivider.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="55" data-original-width="507" height="44" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvkJ67J1DhOwgXNsA_qKduOYp84h52I-PsoclTvhXC8kzV48YiIh5Wgf-t4bdJc41ou6Q0BwvAEhpxXZNdVq6Do2kxaGG0dWqRiSe-9fZNTPKAEJmTcTu96cLjE9KAPSnNQkfbo_exfg/w400-h44/lovescrolldivider.jpg" width="400" /></a></div><br /><p>Katie X</p>Catherinehttp://www.blogger.com/profile/06377061243543771813noreply@blogger.com0