Too many tomatoes.

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Apple Pie made in the Apple!

Goodmorning…. here in New Zealand it is autumn. Apples are fully in
season, and the cooler days make warm apple pie such a delicious option.






Here is a recipe for Apple Pie…. made IN THE APPLE.




But I am being sneaky… this is my recipe, but I currently have it in a
pie making contest.  If you would like to make this pie, and I
recommend you do, please pop over to my Instructables account.  Here are step by step instructions on making the pie.  If you would, I would love it if you would vote for my pie. Instructables is free to join, and well worth it in my mind.

Butterflies: The Good, The Bad, and why can't the bad ones be Ugly (and a lemon recipe)

I love the garden in summer, when everything comes alive. However, the joy of the first monarch butterflies is soon followed by the devastation of the white butterflies.









I've been out sprinkling Derris Dust and squirting with organic deterrents... Even the beagles make their lame attempts to catch the white ones.... And on the other hand I have pumpkin for the Monarch butterflies who have destroyed the Swan Plants in their hunger.



The bastards are even in my greenhouse!


However, sitting in he shade, reading, knitting and enjoying a refreshing cool beverage, it's a perfect Sunday. Even better with ingredients from the garden.





Cool Lemon Water

Super simple.... Just have ice and chilled water ready to go.
Fill a glass 3/4 full with chilled water.
Add a few ice cubes.
Pop in a sprig of mint and a slice of lemon.
Squeeze the rest of the juice from the lemon into the glass.

One lemon makes 2 massive glasses.


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Help! There's a Vegetarian at my BBQ!

As a vegetarian, who is the only vegetarian in my close circle of friends, I have been to soooooo many dinners and barbecues where the only food to eat was the salad. And telling you now, seriously, vegetarians like hot food too! Like the amazing skewered vegetable recipe at the end of this post.

The thing is, often someone will bring a +1 to a dinner party or BBQ, and even the partner won't know they are vegetarian. (My husband of 12 years still forgets....) so being prepared for the event that a vegetarian could show up unannounced, and having hot food ready to go.... Guaranteed BBQ success.

The tricks to feeding a vegetarian at a BBQ:

- always have 2 types of salad. I always have a boring lettuce or spinach salad made f garden vege, dressed with salt, pepper, and a little lemon juice. This caters for those allergy types as well, as clearly every ingredient can be seen, saving a lot of, 'are there any nuts in this?'. And then I pair it with either a potato, rice or pasta based salad with a boiled egg in it. This won't help with your vegans, but they have the green salad, and the egg helps to cater to the protein of your vegetarians.

- Corn on the Cob. In summer we always have this growing wildly. I usually just go and pick one cob per guest as the BBQ is cranking up. Throw the cob, husk and all, on the barbie and forget. Peel the husk back creating a handle, and a glorious corn experience awaits.

- Falafel. I keep a ready supply, but if you don't, don't stress. But an instant falafel patty thrown on the hot plate (I use a non-stick aluminium foil underneath) makes an easy burger patty.

- Asparagus. Throw it on the grill, rotating as it gets those grill lines, and serve hot.

- Large, flat mushrooms. Giant flat mushrooms drizzled with oil, pepper and a little chili powder make a meaty meal.

- Potato Slices. Sounds strange, but I learned this one in China at a Korean BBQ... Take a sheet of non-stick baking paper and put it on the hot plate. Using a mandolin, thinly slice a potato. Wash well. Place on the BBQ... When the edges are slightly browned, turn the slices over. These will take the longest to cook, but they are delicious with a dipping sauce.

- Vegetable Skewers. See below

- Dipping Sauce. Everyone loves a choice. I like to have tomato sauce (duh), a Thai Chilli Sauce (sweet with ginger), and a spicy Satay sauce. This gives your guests flavour options which will blow their mind.

Also, those carnivores need to eat vegetables too.... When dished out to the boys, these skewers never disappoint.



Vegetable Skewers

1. Soak long wooden skewers in water for about an hour.

2. Wash button mushrooms in water, slice a yellow courgette, slice a purple onion, slice thickly a green pepper, and rinse cherry tomatoes.

3. Thread into a colourful arrangement on a skewer

4. Optional: marinate in a mix of olive oil, dark soy sauce, pepper and chilli powder.

5. Throw on the BBQ- can be cooked on the grill or hot plate.

6. Serve on the stick, optionally with a drizzle of sauce.

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And a general update of sorts...

Well, it has been a crazy, crazy week.

It started with buying a greenhouse.... And half way through the construction, the damn thing collapsed. So long story short, and many, many tears, we are rebuilding the greenhouse this weekend. I'm excited and nervous all at once about it.



Then there was the earthquake- 6.3. We didn't have any damage, but it stops you sleeping properly for a while. I was watering the garden when it happened, and all I could think was, "last time I was baking... Did I turn the oven off?" I was in wellington when the big one struck there, and being with 50 kids at the time, I was totally calm. However, when I go home I was in total shock. Now I get worried about everyone we the earth shakes. So I must check the "Be Ready" Disaster kit and see what needs replacing.

Then I got sick. And the dog got sick. To be fair, I have endometriosis. And this is fairly frequent. So I have been dealing with chronic pain, constipation, nausea and vomiting for the last week, on top of all the regular period stuff. And the dog has had ongoing back pain for the last 6 months, on and off. She was depressed for a while and on antidepressants (yes, my dog has major anxiety issues...) but we got a second dog to replace the old one who passed on in December. Both dogs are gorgeous, but I only hope that we find what is causing Rosie's pain soon. She has X-rays on Friday. Here are the doggies. Rosie is in the back, and Solo in the front. Both beagles.



And then there has been the gardening. With the greenhouse coming, we picked up a mass load of compost. And when I thought we wouldn't have one... I spread the stuff everywhere. And built another garden bed. But, the greenhouse will be restored.... So now I just have to sort out the garden beds in there. Wait and see what I have planned. And I think I shall build it tomorrow.


Unfortunately I painted the new raised bed I built. So now I think I want to paint all the old ones to make them just as tidy.

I planted carrots, beet root and spring onions today, and tried some rocket in the new bed. We shall see how my root crops go.

And I have been cooking up a storm. There will be recipes on the way to this blog... For an Indian inspired Shepherds Pie, some quick and easy Naan bread... And a few other bits and bobs. We bought a rotisserie oven before I went to China, mainly so the husband didn't starve to death... But it has been the best thing ever! That, and my induction hot plate arrived, and my bok choi is almost ready.... I sense Hot Pot coming soon!

And with the knitting, I have been on a frenzy of gifts, and yarnspiration. Now I need to sit down and work out which patterns to publish here, and which need to be adapted further.



But I haven't forgotten the blog.... I've just been so busy! Life gets that way, and with school kicking off next week, time will again be stretched.



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Meatless Monday: Indian Curry Dhal with Onion Bhajias

Today was a good day to make my favourite dhal, which I have posted before. However, for some insane reason I decided to make dhal, naan bread, onion Bhajias and raita. It was delicious.... Even if it was a little chaotic in the kitchen.



Onion Bhajias

You will need:
2 brown onions
1 cup Chana flour (regular will do though)
1 green chilli
2 cloves garlic
Handful of coriander
2 teaspoons cumin powder
Tablespoon Olive oil
1\2 cup water (ish)

1. Slice the onions into half circles. Smaller would be better for smaller ones, but I decided to make big ones. Sprinkle with salt, and sit in a colander while you do the rest. These need at least 10 minutes to lose as much moisture as possible.

2. Put the garlic, coriander and chili in a food processor. You can add a little ginger if you like as well. Blitz until everything is a small, uniform size and shape, but not liquidised.

3. Sift flour into bowl. Add the cumin and the green stuff from the food processor.

4. Add oil, and water and stir together into a thick-ish batter.

5. Place oil in a fry pan to heat (or use a deep fryer. I don't have one, so I use a pan).

6. This gets messy... But give it a go. Take about half a handful of onions from the colander (which should be pretty dry by now), and place in the batter. Using your hands form a battered ball of onion. Place into hot pan. Work quickly, which will be messy, but it washes off easily... Just don't wipe your eyes.

7. When golden brown on one side, flip the Bhajias over and cook again on the other side.

Serve with raita.
Makes about 8 large Bhajias

Raita

You will need
1/2 cucumber
1/2 cup Greek yogurt
Handful of fresh mint
Handful of fresh coriander
Juice from one lemon

1. Dice the cucumber and chop up the mint and coriander.

2. Throw into medium sized bowl. Pour over the lemon juice.

3. Mix in the yogurt. You can season with salt and pepper if you like at this point.

Use as a dip for the onion Bhajias.





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Summer Coleslaw

I love coleslaw, and it's one of those amazing salads that is so simple to make in winter and have something fresh on the table.

However, this year I planted mini-cabbages, which are perfect for summer. They make these gorgeous tear drop shaped vegetables and don't take up much room in the garden.



You will need:
1/2 mini-cabbage head
1 carrot
1/2 cup grated cheese
Handful of parsley
Tablespoon of mayonnaise

1. Rinse the cabbage well, then cut into slices about 3mm thick.

2. Peel and grate the carrot.

3. Chop the parsley finely

4. Combine all the vegetables in a large bowl.

5. Crack pepper and sea salt on top and mix in the mayonnaise well.

Chill until ready to serve. I love the crunchiness of the salad with a bbq on a hot day, or on top of roasted potatoes with chilli beans.


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Leek and Egg Dumplings

Seriously, the greatest dumpling flavour combination in the world, and I ate a fair few in China.  The flavour combination is traditional, and gorgeous.  Also, there are only 4 real ingredients, so simple, economic and delicious.  Perfect for a meatless meal.

You can make your own dumpling skins, or buy them ready to go.  This is up to you really.  If you have experience making roti or chapati, they are easy.

Dumpling skins

You will need:
2 cups plain white flour, sifted
3/4 cup of boiling water (but let it cool just enough to be able to work it with your hands)

1.  Sift the flour into a bowl.
2.  Boil the water and measure out 3/4 cup.
3.  Stirring with a knife, pour the water into the flour, bringing it together into a dough.
4.  When it is cool enough to work, sprinkle a little flour on a surface and kneed the dough until it is smooth.
5.  Roll into a long tube about 2cm thick.
6.  Cut approx 1cm circles off the tube carefully.
7.  Roll out flat, but not too thin.  I find that about 10-12cm in diametre is good.

Filling

You will need:
4 eggs
2 baby leeks

1.  Crack all the eggs into a bowl.  Whisk.
2.  Finely slice the whole baby leek.  The green colour is amazing which is why I like smaller leeks here.
3.  In a hot wok (or fry pan) pour the eggs.  Cook them as scrambled eggs and keep stirring until the eggs have formed a scrambled texture.
4.  Add the leeks and keep stirring.  The egg should dry out into little 'chunks'.  The leek does not take a lot of cooking.

Assembly

1.  Take a dumpling skin and place about 2 small teaspoons of filling in the centre.
2.  Fold over and press the edges together firmly.

If you wanted to join them in other ways, just check youtube for different methods.  But making little half-circles is probably the easiest method.

The dumplings can be dropped into boiling water and cooked.  They do not take very long at all.  Keep a close eye.  All they need is the skin to go a little shiny or translucent, and to warm the filling through.  Pull out with a slotted spoon or wire scoop.

I prefer them steamed, to do this place in a steamer above boiling water.  This will keep the flavours fresh and strong.

They can also be fried in oil in a pan.  This turns them golden brown.  

Serving

Serve with a dipping sauce of soy, roasted garlic and chilli.  For more fun, also include chopsticks.

Mandarin Jack 'o' Lanterns

Today we did a halloween themed morning tea. Fortunately I have a bevy of creative minions at my beckoning, and we made short work of the following task.





Super simple... Take bags of mandarins and a paring knife.

Carefully slice 2 triangle eye shapes, use the point of the knife to peel the skin away from this section. Use the knife to carve out a mouth shape the same way.

We made super happy super sad and slightly creepy ones. And they were a hit. See, look how impressed I was with myself:



I also made chocolate witches hats. Using Hershey's kisses and mini chocolate biscuits, and a very hot cup of water, melt the bottom of the kiss on the side of the mug using the radiating heat. Stick to the chocolate biscuit.



And the rest of the spread also looked amazing too:


Finally the students hung a plastic bag skeleton from the ceiling....


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It's been so busy, thank goodness for soup!

Well, term three began with a hiss and a roar, followed by a great deal of cold. Sickness threatened. And almost won out. However, soup was the total hero! Between all the frozen soup and easily made soup, we made it through the worst of it all. (I hope). Spring is in view, and soon the weather will warm.
This morning has been a great time to make more of the Kumara and Leek Soup, still my favourite of the season.

Preparing my favourite soup

Knitting designs have slowed down with the busy-ness of the season sadly, but at least my Doctor Who Scarf is finished!  I love it completely; even if it is a challenge to wear.

I also have a Doctor Who Scarf Beanie... made from the scraps, and this pattern will follow.

Currently I am working on a Bearded Beanie and Minion Mittens, as one reader has issued the challenge, so watch this space for a pattern.
With the Drama of the Earthquake (6.5) in Wellington on Friday when I was in town with 50 students, a few hit but not gaining more than minor scraps by falling ceilings, and all our transport cancelled, I am happy for a dull and dreary few days.  (Here's hoping anyway).

The Union Jack Red-and-Blue Velvet Cake

We had a morning tea at work with the theme "Royal Baby Shower" and I made this Red and Blue Velvet Union Jack Cake.




The slice with "George" on it shows that as it is cut, it created massive Union Jack flag shapes.



Red and Blue Velvet Cake

250g nonsalted butter, softened
3 cups (660g) white sugar
6 eggs
20ml red food colouring
20ml blue food colouring
3 tablespoons cocoa powder
3 cups (375g) plain flour
1 cup (250ml) cultured buttermilk
1 teaspoon vanilla essence
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

For the Icing
500g cream cheese
500g icing sugar
250g butter, softened


Prep: 30 minutes Cook: 35 minutes Assembly: 60 minutes

1. Preheat oven to 180 degrees C. Line a loaf tin and a shallow cake tin with baking paper.

2. In a large bowl, cream the butter and the sugar. Add eggs one at a time, beating well after each addition. Sift cocoa and add to mixture.

3. Add flour alternately with buttermilk. Add vanilla and salt.

4. Separate the batter into 2 bowls. Colour each batter.


5. Mix the bicarb with the vinegar, and gently stir 1/2 into both of the mixtures. Be careful not to over mix.

5. Divide batter into prepared tins. The blue goes in the loaf tin, and will take an extra 10 min to cook (approx), the red goes in the shallow pan. Bake in preheated oven for 35-40 minutes. Allow to cool.

When completely cool, slice the blue cake into 4 (2x2)



Slice the red cake into a large rectangle the size of the final cake, and 2 thin strips.

Layer the cakes....

Place a thin red cake with blue either side.



Carefully cut the blue sections on an angle. Get crazy with the icing, icing between the blue and red stripes. This is enough to do your head in.



Ice the top.
Lay the large red cake on top. Ice.



Lay the thin red cake, and 2 blue sections, slicing the blue on an angle. Ice everything, turning yourself a little mad in the process.

Cover the whole cake with icing to hide the colours. Then it's a surprise as cut...



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Wizard of Oz bento

Well, I have probably gone a little nuts. But it is cool.

Here's Toto on the yellow brick road of cheese to the emerald jelly city, past the red tomato poppy fields....



And here's the witches hat, the scarecrows dip brain, the cowardly lion hiding in crackers, and the tinmans heart of onigiri.





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Star Wars Bento

Well, when the theme is "Movies" what comes to mind: Star Wars!





Here we have my Star Wars tribute bento:
From the top:
R2D2 banana (made with banana, peanut butter, crushed nuts and a kit-kat finger. For the recipe see the Banana Trees listed here)
Jabba the Hut Jelly - green with orange mandarin segments, and star shaped kiwi fruit.

2 suns of tatooine toast (toad in the hole, with 2 holes)
Sand people crackers with the droid I am looking for
Death Star cheese and coleslaw
In a galaxy far far away peppermint slice
Light sabred cheese, grape and pineapple

This was accompanied by some pumpkin soup.

The recipe for the no-bake peppermint slice is posted here, and the toast was a simple deal:




Cut out the crusts and centres of the bread





Toast one side in a pan with butter. Flip.



Pour a little egg mixture in the centre

Tomato and Basil Soup

I've been on a quest to make great soups this winter, and I am literally on a roll.
This tomato and basil soup can be made quickly, and it is super tasty, and completely meat-free.

This recipe yields 4 hearty servings.



Ingredients
6 tomatoes
2 cloves garlic
1 red onion
Handful basil
Olive oil
Salt and pepper
Vegetable stock cube
2 cups water
150ml cream
Parmesan cheese

1. Wash tomatoes, cut in half, and line a roasting dish, with the cut sides up. Cut the onion in quarter and give the garlic a quick crush with the back of the knife. Sprinkle with olive oil, salt, pepper and chopped basil leaves.

Roast at 180 degrees for about 30 minutes.


2. Remove from the oven and allow to cool a little... Or you will scold your fingers!
Peel the skin off of each tomato, discarding the skin, and throw everything else; juice, oil, onions etc, in a soup pot on a low heat.




3. Add the stock cube and a 2 cups of water. Heat until boiling. Add more basil. Blitz with a blender. Add cream. Stir until combined.



4. Serve with a sprinkle of Parmesan cheese and a couple of basil leaves. I like it with sour dough garlic rolls.



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Vanilla Cupcakes with Strawberry Cream Cheese Icing

A whole ago I bought the Sunbeam Pattie cupcake maker, and I figured it would be a cute and easy way to bake with my niece. WRONG! It turns out that is is awesome for making just enough cupcakes for morning tea, so that they are always fresh!

Except generally cupcake recipes are for more cupcakes. Pattie makes 6 at a time so easily, so I've been working on recipes to make just a half dozen cupcakes at a time.

These are soft, fluffy and gorgeous.



Vanilla Cupcakes
1 egg
1/3 cup butter
1/3 cup caster sugar
1/6 cup milk
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla

Beat the egg in a jug. This makes it easier to fill the cupcakes....

Add softened butter and sugar and beat. The mix should be light and soft.

Add milk, flour, baking powder and vanilla. Combine with a spatula.

Heat Pattie, placing the cupcake liners in the spaces. You can bake these at 180 degrees for about 15 minutes, but Pattie is only about 8 minutes.

Pour the mixture into cupcake liners, leaving about a cm at the top of the liner. The cupcake should rise to the top of the liner.

Bake for about 8 minutes in Pattie, or 15 in a conventional oven.

When cool, ice.

Strawberry Cream Cheese Icing

Tablespoon of butter
2 mini tubs of cream cheese
Strawberry essence
1/2 cup icing sugar

Heat the butter and cream cheese in the microwave for about 20 seconds. Stir briskly, mixing into a paste.

Add a few drops of strawberry essence. Stir.

Add the icing sugar, stir until combined.

Load into a piping bag and pipe onto the cupcakes. Decorate with sprinkles if desired.


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Mayonnaise and Salad Dressing

I've always lived in fear of mayonnaise, thinking its some special sauce that awesome people make. Turns out I can do it too. Admittedly, I only tried because I ran out of the bout stuff. This just tastes....well.. better. The mayonnaise recipe is loosely based on Allison Holst's one... But tweaked to ingredients I always have at home.



Mayonnaise
1 egg
1/4 t salt
1/4 t sugar
1/2 t mustard (I used honey mustard and dry hot mustard)
4 t cider vinegar
Cup olive oil
Black pepper

Bung everything in the food processor (except the oil) I have a whizzy attachment to my stick blender I wanted to try. Probably too much like hard work. But it is cool.



Put a little oil in. Whizz like crazy. Put more oil in. Whizz. Keep adding more oil in larger amounts until its all added.



Store in the fridge.

I used these swanky Tupperware containers. Mainly as I got them cheap at a party for spending too much money. They were larger than I was expecting, but have been great for shaking dressings and storing. And I have dropped them. Full. And the lids don't come off!

Salad dressing

I use this on pasta salad. I made pasta tonight... But needed mayonnaise... To make this dressing! Crazy.
1/2 c mayonnaise
Juice of one small lemon
Black pepper
Salt
2 Tbs olive oil

And shake it up - so simple.

So I made a pasta salad. And even packed it for tomorrow. And the next day. I will make my challenge of 5+ a day.










I'm so organised this week. See... Lunch boxes. Husband lunch container. Lasagne. Fruit. Super super organised.



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