Much like my family of origin - The Orange and The Green - but somewhat more harmonious, tonight's meal was a simple vegetable dish Zucchini & Sweet Potato (Kumara) Fritters served with a crisp green salad. Oh,Yum!!
2 cups grated zucchini
1 cup grated sweet potato
2 tbsp chopped chives
2 tabsp sesame seeds
1 large egg
1/2 cup plain flour
Salt & pepper
1. Grate the vegetables and drain, saving the juices
2. Combine the zucchini, sweet potato, sesame seeds and chives in a mixing bowl
3. Gently whisk the egg and fold in the flour, seasoned with salt and pepper. Add the vegetable juices if needed to give batter a good consistency
4. Add batter to vegetables and fold through gently
5. Drop large spoonfuls of mix into a lightly greased, non stick pan. Flatten the fritter slightly
6. Cook until golden brown and batter is bubbling on top
7. Gently flip and cook until golden
8. Serve immediately (to enjoy the crunchy coat) with a fresh green salad and your favourite condiment. That's fruit chutney for me!
Saturday, 13 August 2011
Friday, 5 August 2011
Simply Scones
I have long been a fan of the humble scone. I have been making them since I was a child and can honestly only remember one occasion they didn't work (moon rocks!)
The melted butter method preferred by my mother was knocked out of me in home economics at school and for the past three or so decades I've dutifully rubbed the butter into the flour. A few months ago, I had a jar of cream that needed to be used so in lieu of butter I poured the remaining cream onto the flour and began to mix, adding water only to create the dough. The result was heavenly, light scones. I tried this method again a couple of weeks later - same result! I am a convert to the cream method! So quick and easy.
AJ's Creamy Scones
3 cups Self Raising Flour (sifted)
Pinch salt
1/2 jar cream approx (100mls)
Water
With a knife, gently fold the reaminto the flour. Add water slowly until dough begins to form. Gently form dough into cohesive ball with hands. Lightly knead to collect all flour from bowl. Turn dough out onto benchtop or board. Press gently with fingers to flatten. Dough should be approx 30mm thick. Cut into squares with a sharp knife or cut individual scones with a scone cutter.
Place on tray lined with baking paper. Brush tops lightly with milk or water. Pop into a hot oven (200 C) and bake for approx 12 - 15mins or until tops are golden.
Scone Swirls
Make dough as above. Divide mixture into two pieces.
Roll first piece into a rectangular shape approx 150mm x 300mm.
Spread with filling.
Roll the dough into a scroll along the longest edge.
Cut into 30mm "slices" and place swirl side up on a tray lined with baking paper.
Bake in hot oven (200C) for 12 - 15 mins
Suggested fillings:
Lemon or passionfruit butter
Jam
Sweet chilli sauce (these scrolls good with soup!)
Mustard and grated cheese
Sweet corn and bacon
Brown sugar, cinnamon and a little melted butter (this mix is to die for!)
The melted butter method preferred by my mother was knocked out of me in home economics at school and for the past three or so decades I've dutifully rubbed the butter into the flour. A few months ago, I had a jar of cream that needed to be used so in lieu of butter I poured the remaining cream onto the flour and began to mix, adding water only to create the dough. The result was heavenly, light scones. I tried this method again a couple of weeks later - same result! I am a convert to the cream method! So quick and easy.
AJ's Creamy Scones
3 cups Self Raising Flour (sifted)
Pinch salt
1/2 jar cream approx (100mls)
Water
With a knife, gently fold the reaminto the flour. Add water slowly until dough begins to form. Gently form dough into cohesive ball with hands. Lightly knead to collect all flour from bowl. Turn dough out onto benchtop or board. Press gently with fingers to flatten. Dough should be approx 30mm thick. Cut into squares with a sharp knife or cut individual scones with a scone cutter.
Place on tray lined with baking paper. Brush tops lightly with milk or water. Pop into a hot oven (200 C) and bake for approx 12 - 15mins or until tops are golden.
Scone Swirls
Make dough as above. Divide mixture into two pieces.
Roll first piece into a rectangular shape approx 150mm x 300mm.
Spread with filling.
Roll the dough into a scroll along the longest edge.
Cut into 30mm "slices" and place swirl side up on a tray lined with baking paper.
Bake in hot oven (200C) for 12 - 15 mins
Suggested fillings:
Lemon or passionfruit butter
Jam
Sweet chilli sauce (these scrolls good with soup!)
Mustard and grated cheese
Sweet corn and bacon
Brown sugar, cinnamon and a little melted butter (this mix is to die for!)
♫ 10 Clear Bottles ... sitting on the shelf .. ♫
I'm going through a most experimental phase right now. My latest trial is bottling some of the foods and ingredients I would usually freeze. First on the list was pasta sauce, then soup. I have since bottled some vegetable stock and stewed fruit. Already, there is space in the freezer for more making the most of marked down goodies at the supermarket and greengrocers.
The principle is the same as jam making so there's no reason to think these trials won't be successful. Hot food into hot, sterilised jars. Lids screwed tight immediately then wait for the "pop". I am a bit loopy when it comes to jars. I simply cannot part with them, and as a result have boxes of the things! Many too large for jam - just for me - but ideal for goodies such as soups and cooking sauces.
I shall be watching my trial jars with interest in the coming weeks and months. Looking for any change in colour or movement in the lid. The jars are stowed out of direct light, so colour changes will be "internal" and perhaps indicative of fermentation or rotting.
My mind is now racing with thoughts of bottling custard, bechamel sauce and similar. One little jar next time I'm cooking a milk based sauce won't hurt, and will be an interesting experiment too!
The principle is the same as jam making so there's no reason to think these trials won't be successful. Hot food into hot, sterilised jars. Lids screwed tight immediately then wait for the "pop". I am a bit loopy when it comes to jars. I simply cannot part with them, and as a result have boxes of the things! Many too large for jam - just for me - but ideal for goodies such as soups and cooking sauces.
I shall be watching my trial jars with interest in the coming weeks and months. Looking for any change in colour or movement in the lid. The jars are stowed out of direct light, so colour changes will be "internal" and perhaps indicative of fermentation or rotting.
My mind is now racing with thoughts of bottling custard, bechamel sauce and similar. One little jar next time I'm cooking a milk based sauce won't hurt, and will be an interesting experiment too!
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