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Tuesday, 17 April 2018
When not baking we kept ourselves busy. Kittens, Early Man (cinema), craft, swimming, cousins, rain, Beanie Boos, friends, housework, late nights, Jungle Book (dvd), baking, Build a Bear, shopping, Ballet Shoes (book), appointments, gardening, Coburg Lake park, pizza, sleeping in, jigsaw, 100 things to do before High School (tv),
one batch of Hot Cross Buns. So we decided to bake some Not Cross Buns, using last year's Hot Cross Buns recipe. That meant that instead of piping crosses over the buns, we experimented with some different patterns.
I also baked 3 loaves of bread and a batch of bread rolls in a week (that is two lots of overnight sourdough bread) so I took a loaf to a friend when we went to see their new kittens.
We had a day in Geelong of catching up with family. Sylvia had some playdates with cousins. I went out for lunch with one sister and had pizza for tea with another. My mum didn't get to share a meal with me but she sent me home with a tub of leftover stroganoff pasta bake with mushroom and spinach. It was a busy day.
More pasties from Green Gourmet Giraffe:
Cheese, onion and potato pasties (Tiddly Oggies)
Creamy pasties with peas or pumpkin
Haggis neeps and tatties pasties (v)
Lentil and root vegetable pasties
Pasties with lentils and walnuts (v)
Spinach and potatoe pasties
Ripper vegie rice pastries
from Peter Russell Clarke's Family Cookbook
kernels of 1 corn cob
1 red capsicum, finely chopped
1 carrot grated
1-2 small potatoes grated
handful of baby leeks/chives finely chopped
1 small apple, peeled and grated
1 1/2 cups cooked brown rice
125g cheddar cheese, grated
2 tbsp chia seeds
1 tsp chutney
4-5 sheets of puff pastry
milk for wrapping and glazed
Mix all filling ingredients. Cut pastry into shapes or strips. Drop a large spoonful or two in the middle and wrap or fold pastry around it. Brush milk onto the pastry to seal it and on top to glaze. Bake at 210 C for 30 minutes or until golden brown.
NOTES: You could try other vegies in here, such as onion, celery, spinach, kale, zucchini, cauliflower, parsley etc. I did not have onion so I used baby leeks from the garden which are like chives. The potato, cheese and chia are there for binding. Ground nuts, egg or even some cheese sauce (vegan or dairy) might help bind.
On the Stereo:
The Music of Ooo: soundtrack from Adventure Time
Friday, 13 April 2018
The sweet and sour tofu was surprisingly good with rice. I cooked some spring rolls to serve alongside it and the sweet and sour sauce was great for dipping. You can see from my notes that the recipe needed a bit of tweaking. I wonder how easy getting the flavours right would be if you did not have a memory of sweet and sour like I do. I suspect my version is not at all a traditional one but I did enjoy it.
Eat Your Greens hosted by Allotment to Kitchen this month (and co-hosted by The Veg Hog).
More sweet and sour recipes from elsewhere:
Cabbage spring rolls with sweet and sour marmalade dipping sauce - Allotment to Kitchen
Easy sweet and sour sauce - Amuse Your Bouche
Sweet and sour chickpeas, pepper and broccoli - Vegan Richa
Sweet'n'sour mock pork - Where's the Beef
Vegan sweet and sour meatballs - Stay at Home Chef
More Chinese inspired recipes from Green Gourmet Giraffe:
Chow mein (v)
Fried rice with tofu scramble (gf, v)
Lo mein (v)
Mee Goreng (v)
Vegetarian San Choy Bau (gf, v)
Sweet and Sour Tofu
Adapted from The Vegan Table by Colleen Patrick-Goudreau
2 tbsp neutral oil (divided)
1 tbsp sesame oil
1 onion, chopped
1 stalk celery, finely sliced
1 carrot, cut into matchsticks
2 garlic cloves, finely chopped
1 tsp ground ginger powder
200g (about a cup) apricot jam
2 tbsp cornflour
1 tbsp white miso
4-5 tbsp tamari
3 tbsp cider vinegar
1/2-1 tsp chilli sauce
1-2 tbsp rice vinegar
1 tbsp maple syrup (optional)
1 red pepper, matchsticks
200g green beans, trimmed and chopped
Fry tofu in 1 tbsp neutral oil and 1 tbsp sesame oil until crispy. Once done, set aside.
Meanwhile, fry onion, celery and carrots in remaining 1 tbsp neutral oil for about 5 minutes until softened. Stir in garlic and ginger for a minute. Add apricot jam and 1 cup water. Simmer for 10 minutes.
While the onion mixture simmers, gradually mix 4 tbsp of water into 2 tbsp of cornflour until smooth. Mix in miso and 4 tbsp tamari, cider vinegar and 1/2 tsp chilli sauce. Add to saucepan. Check flavours and if required add maple syrup, more tamari, chilli sauce and some rice vinegar.
Add red paper, green beans and fried tofu. Bring mixture to the boil. If you are serving straight away, simmer for 5 minutes until green beans cooked. If serving later, remove from heat and cool.
NOTES: I think next time I would just use rice wine vinegar instead of the cider vinegar which might mean I did not need extra vinegar. I think I needed the maple syrup because I added too much tamarai, hence reducing it from 5 to 4 tbsp unless needed. I don't think the jam I used was overly sweet so you might need more tamari if your jam is quite sweet. I used ground ginger because I did not have ginger. I kept the spice low because I had hoped that Sylvia might eat it but when she was not interested I added more chilli paste and probably would have added more fresh ginger too.
On the Stereo:
Wednesday, 11 April 2018
As well as using up walnuts, I was pleased to use some herbs from the garden and it did give great flavour. Yet after eating the pate with vegies and crackers for dinner, I gave it a bit more seasoning, and, if I remember rightly, a little smoked paprika. But I didn't have that much parsley in the garden so perhaps more parsley would help the flavour too.
More vegetarian pates on Green Gourmet Giraffe:
Eggplant pate (gf, v)
Finnish green bean paté (gf)
Vegan pate with sweet potato (gf, v)
Vegan salmon pate (gf, v)
Voracious vegan pate (v)
Red lentil and walnut pate
Adapted from the Vegetarian Times
1 cup red lentils, sorted and rinsed
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, peeled and coarsely chopped
1 1/2 cups toasted walnuts, plus more for garnish
2 tbsp white miso paste
1 tbsp rice vinegar
small handful each fresh basil, thyme and parsley, chopped
Simmer the lentils in 2-3 cups of water for about 15 minutes and then drain off water. Meanwhile toast walnuts in one frypan and fry the onion and garlic over low heat in olive oil in another frypan for about 10 minutes. Blend walnuts in food processor to make a paste. Add lentils, onion mixture and remaining ingredients. Blend until smooth. Check and adjust seasoning.
On the Stereo:
I am Sam: Soundtrack from the motion picture
Sunday, 8 April 2018
Marcia Ferguson. MoreArt 2016.
Thursday, 5 April 2018
Hot Cross Buns (even using up Christmas fruit mince again) but instead of leaving it for 6-7 hours during the day, I left it about 8 and 1/2 hours. It rose much better this year than last year which probably helped them to be soft and delicious. As always I did some nice thick crosses because they are chewy and delicious.
Sylvia was keen to make choc chip hot cross buns (a travesty to traditionalists like myself) but I had to keep reminding her that I did not have the ingredients and all our supermarkets were shut on Good Friday.
I made changes to the original recipe which made it a bit less kid friendly. Instead of buying sweetened coconut, I used the whole tin of condensed milk and caramelised 2/3 of it. This meant an incredibly hot bowl with caramelised condensed milk in it. I had to scrape it into a cooler bowl and run it under lukewarm and then cold water (I am paranoid about the hot glass bowl cracking under cold water).
I am sending these nests to We Should Cocoa and Baking Crumbs.
More fun Easter recipes from Green Gourmet Giraffe:
Crackers and cheese chicks
Easter caramel and Malteser fridge cake
Easter egg chicks
Easter Scotch Eggs
Hot cross buns (yeasted)
Even more Easter recipes can be found at my Easter recipes round up.
Easter Macaroons with Nutella Nests
Adapted from Two Peas and their Pod and Green Gourmet Giraffe
Makes 20 nests
395g tin of sweetened condensed milk
1 egg white
1 teaspoons vanilla
1/8 teaspoon salt
2 1/2 cups shredded coconut
1 cup desiccated coconut
1 cup Nutella
Mini eggs (about 60)
Preheat oven to160 C with fan (180 without fan).
Pour 2/3 of condensed milk into a large heatproof mixing bowl. Cook on high in the microwave 3 times stirring well after each cooking. It will smell like boiled milk and then it will curdle and need a good stir to make caramel - it will be thicker in texture but not much darker in colour. Cool.
Mix caramel with remaining condensed milk, egg while, vanilla, salt and coconut. It should be a fairly thick mixture. Spoon heaped tablespoons (about 2 tablespoons of mixture) onto a lined oven tray. Shape with damp fingers into nests (ie round discs with a dimple in the middle). Bake for 15-20 minutes until slightly coloured around the edges. Cool on a wire tray.
Spoon 1 tablespoon of nutella into the centre of each nest and arrange 3 eggs in the nutella. Keeps for 4-5 days in an airtight container.
On the stereo:
The sound of the Smiths: the very best of the Smiths