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Archive for September, 2009

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Plastic water bottles are supposed to be bad for us, particularly if we’re perpetually refilling them.  Until now, the only alternative I’d found were aluminium bottles with a plastic lining, which didn’t seem much of a solution.

Then Santos Trading, a truly fabulous organic foods store in Byron Bay, brought in  these Cheeki water bottles.  Made by an Australian company, they come in a variety of sizes, from small ones for the littlies, to a one litre version, perfect for camping or travelling.  I bought four of the 500ml  bottles, in  different colours, so that every member of the family could have their own (mine is pink, in case you’re wondering).

These bottles are great; the water doesn’t taste of plastic, they’re sturdy enough to survive school bags and they fit perfectly in the cupholders of the car.  My only gripe is that the coloured lacquer tends to scratch off a bit, but that’s not a huge problem unless you’re rolling  it on the asphalt of the school playground.  My pink one, for instance, is still in pristine condition after several weeks of continuous use.  But if you’re buying for small people, you might want to consider the plain stainless steel version.

They’re not cheap – the 500ml bottles are $16.95 each, excluding shipping – but they are economical, in theory.  I say “in theory” because obviously they can be refilled an endless number of times, which makes them a much cheaper option that bottled water.  In practice, of course, that’s rarely the case.  Small Man had his green bottle for less than a fortnight before he left it on the cricket pitch during sport.  At $16.95, Pete had to drive back and scour the park until he found it!

PS. If you’re in Sydney, you’ll also find these at Dr Earth in Newtown, Blooms Pharmacy in Leichhardt Market Town or Mr Vitamins in Chatswood.  I’m pretty sure there are lots of other stockists as well.

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Here’s what was waiting for Big Boy when he came home from school today.

I’d made pain viennois à la Richard Bertinet, using a recipe from his wonderful book Dough.  This after school treat is traditionally served with a stick of chocolate;  in this case a bar of tempered Callebaut 70%.  It was a surprisingly delicious combination.

If you haven’t tried this sweet dough recipe, I hope the photo will encourage you to give it a go.  It’s a very useful addition to your bread baking repertoire.  Our jam doughnuts were made from this dough, as were the hot cross buns we made at Easter.  Because it’s not overly sweet, the dough can also be used for savoury items – Bertinet’s book includes recipes for a bacon slice and croque monsieur, both based around this recipe.

Pain Viennois

  • 500g bread flour
  • 10g instant yeast
  • 7g fine sea salt
  • 40g caster (superfine) sugar
  • 60g unsalted butter
  • 2 large (59g) eggs
  • 250g full cream milk, at blood temperature, or UHT milk, unrefrigerated

Note: UHT milk has a long shelf life and is purchased in cartons from the supermarket shelf.

1. Whisk together the dried yeast and bread flour in a large, wide mixing bowl.  Add the salt and sugar and whisk in well.

2. Add the unsalted butter, cut into small cubes, then rub the butter into the flour mixture until well crumbled.

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3. Add the eggs and milk, then mix together with a spatula until it forms a shaggy dough.  Cover with a tea towel and allow to rest for 10 minutes. Note that this recipe uses two eggs – the photo below was from a double batch.

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4. Knead the dough until smooth.

5. Oil the scraped-out mixing bowl, then return the dough to the bowl, cover with clingfilm and allow to rise until doubled in size (about an hour).

6. Turn the dough onto a lightly floured surface and gently fold it onto itself. Divide the dough into five pieces, then shape each piece into a long roll.  Place the baguettes on a tray lined with parchment paper, allowing room to spread.  Brush each roll with two coats of beaten egg, before making several deep cuts diagonally across the top with a razor or sharp knife.  Preheat the oven to 200C (with fan).

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7. Allow the dough to prove for second time until puffed up, then bake in the preheated oven for 10 – 15 minutes, until dark golden brown.  The finished baguette has a brioche-like quality and can be used for a variety of sweet and savoury applications. Make sure you try one stuffed with a good quality chocolate bar!

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People

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From the wall of Shishu Bhavan,
Mother Teresa’s
children’s home in Calcutta

People are often unreasonable, illogical, and self-centered. Forgive them anyway. If you are kind, people may accuse you of selfish, ulterior motives.
Be kind anyway.

If you are successful, you will win some false friends and some true enemies. Succeed anyway.

If you are honest and frank, people may cheat you. Be honest and frank anyway. What you spend years building, someone could destroy overnight. Build anyway. If you find serenity and happiness, they may be jealous.
Be happy anyway.

The good you do today, people will often forget tomorrow.
Do good anyway.

Give the world the best you have, and it may never be enough.
Give the world the best you’ve got anyway.

You see, in the final analysis, it is between you and God.
It was never between you and them anyway.

Adapted from:
The Paradoxical Commandments by Dr Kent M. Keith

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gs1

Pete and I hit the markets recently the Spice Girl. We had a great time, despite the fact that I’d lost my voice (though Pete might say he had a great time because of that).

SG recently wrote about how she and I are “food twins”, which amused Pete enormously.  He commented that the Spice Girl and I were products of convergent evolution – two people from completely unrelated backgrounds who had serendipitously developed similar tastes and interests.  This was brought home when we passed a vegetable stand selling young Australian garlic.  It’s so rare to find local garlic at the markets that I immediately picked up four of the seven bunches on the table, then wandered off to look at other produce.  When I came back five minutes later, SG was buying the remaining three bunches…

Once home, I broke up most of the garlic into cloves and froze them for later use.  Did you know that garlic freezes brilliantly?  Separate the bulbs into cloves but don’t peel them, and freeze them in an airtight bag.   The defrosted garlic lacks the crisp texture of fresh, but the skins slip off easily, there is minimal loss of flavour and aroma, and it’s a breeze to mince them for cooking.  Since we’ve started doing this, we haven’t thrown away a single clove of mouldy garlic.

The green stems on the garlic were still quite tender and I was keen to try Dorie Greenspan’s recipe for garlic scape pesto.  I started by removing the outer layer of the stems and washing them to remove any residual dirt.

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Then I simply popped them into my mini food processor with some flaked almonds, grated parmesan, olive oil and a little salt, and whizzed them until combined.  Because mine were the stems rather than the young scapes (flower shoots) Dorie used, the mix was drier and I needed to add a little hot water to loosen it up.

The pesto has a delicious garlic bite and will make a wonderful addition to soups and pasta.  I froze half in a ziplock bag and stashed the rest in the fridge with a piece of cling film pressed on the surface, to prevent oxidization.

As always, I’m happiest when I get to use something that would normally be discarded. Waste not, want not!

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I’m not sure where this delicious recipe came from, but it was passed to me by the Scary Dragon, Maude’s daughter and chef-in-training.  It’s a great way to use up leftover sourdough starter.  We use ours straight out of the fridge, and it works perfectly well.  The boys love their pancakes with maple syrup, but Pete and I have ours with homemade raspberry jam and cream.

Here’s the batter recipe:

  • 1 cup sourdough starter
  • 1 cup plain (AP) flour
  • 1 egg
  • 1½  cup whole milk
  • ½ teaspoon salt
  • 2 tablespoons butter, melted
  • 1 teaspoon baking soda, sifted
  • 1 tablespoon white sugar

1. In a small bowl, whisk together the flour, salt, sugar and sifted baking soda.

2. Pour the sourdough starter, milk and egg into a large mixing bowl and mix well with a whisk or electric mixer until combined.

3. Gradually scatter in the dry ingredients, mixing constantly to avoid lumps.  Finally, stir in the melted butter.  Allow the batter to rest for at least half an hour before cooking.

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