Chocolate Vegetables - Rants and Raves

German Friendship Cake

Fri, 06 Nov 2009 19:11:06 -0800

from The Bread Book by Linda Collister and Anthony Blake

Notes by the author:
This loaf is quite delicious and simple to make, but it does take 13 days, including three days to make the starter. I quickly discovered it is a good idea to write down the date of Day 1 or you can easily lose your place in the recipe. You will end up with enough starter to give away two portions, keep one for your next loaf and have one to bake. You cannot easily use easy-blend dried yeast or dried yeast granules to make this. Eat this bread within three days of baking , or freeze for up to one month.

Makes 1 large loaf

STARTER:
280g (10 oz) unbleached plain flour
15g (1/2 oz) fresh yeast

FOR DAY 1 AND DAY 5:
200g (7 oz) sugar
140g (5 oz) unbleached plain flour
230ml (8fl oz) milk

FOR FINISHING LOAF:
200g (7 oz) sugar
85g (3 oz) sultanas
280g (10 oz) unbleached plain flour
110ml (4 fl oz) vegetable oil
60g (2 oz) walnut halves or pecans, chopped
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking powder
few drops vanilla essence
2 eggs, size 3, beaten
2 Bramley apples, peeled, cored and diced (I use Granny Smith in Australia)

TOPPING:
100g (3 1/2 oz) light muscovado sugar
110g (3 1/2 oz) unsalted butter, melted and cooled

22.5 x 32.5 cm (9 x 13 inch) cake tin or roasting tin, well greased.

To make the starter, put the flour in a large non-metallic mixing bowl and make a well in the centre. Crumble the fresh yeast into the well, then pour in 455 ml (16 fl oz) water and stir, using a wooden spoon, until the liquid is smooth. Stir in the flour to make a sticky batter.

Cover with a damp tea-towel and leave on the kitchen table or work surface so the batter absorbs the yeasts naturally present in the air. Stir once a day for each of the next 3 days, redampening the towel each day. The starter will then be ready to use.

To make the dough, stir the starter you have made, or any starter you have been given.

Proceed as follows:
Day 1     Add the sugar, flour and milk to the starter. Stir well, cover with a damp tea-towel and leave overnight.
Day 2     Stir well and re-cover with a damp tea-towel.
Days 3 and 4     Do nothing but re-dampen the tea-towel each day.
Day 5     Stir well and add the same quantities of sugar, flour and milk as for Day 1. Stir well again, cover with a damp tea-towel and leave overnight.
Day 6     Stir well and re-cover with a damp tea-towel.
Day 7, 8 and 9     Do nothing but re-dampen the tea-towel each day.
Day 10     Stir well and divide the mixture into 4 portions. Give 2 portions to friends with instructions, keep 1 portion for your next batch (see below) and use 1 portion to make the loaf.

To make the loaf, preheat the oven to 180C (350F, Gas 4). Put your portion of starter mixture in a large mixing bowl and add the sugar, sultanas, flour, vegetable oil, nuts, salt, cinnamon, baking powder, vanilla essence, eggs and apples. Thoroughly combine, then put into the tin and level the surface. Sprinkle over with the muscovado sugar, then drizzle over with the melted butter. Bake for 30-40 minutes until a skewer inserted in the centre comes out clean. Turn out and transfer to a wire rack to cool completely.

TO KEEP THE STARTER:
Add 1 teaspoon sugar to the portion of starter you are going to keep for your next loaf. Stir well, then store in a covered container in the fridge for up to 1 week. To make a fresh loaf, begin at Day 1, using this starter.

Note: These amounts of starter and ingredients also fill two 455g (1 lb) greased loaf tins, two 12-hole American-style muffin trays.

My Notes:
- It is a very sweet loaf that turned out differently each time but still tasty.
- I have considered adding ginger and dates instead of apple and cinnamon, just haven't tried it yet.
- If the starter separates while on the bench it is fine. Really, unless it goes mouldy or smells really off instead of yeasty, it survives even sub-tropical Qld heat.
- The portions of starter fit nicely in old 375g butter containers for giving to friends.
- My aunt has successfully frozen this, then defrosted in fridge slowly and off she went again.
- The author had a friend who also tried orange rind and prunes.

Good luck!

Spiced Banana Slab Cake

Thu, 03 Sep 2009 23:06:05 -0800

from my good friend, Brenda in Hobart, Tasmania

1 cup firmly packed brown sugar
1 cup SR flour
1 cup plain flour
pinch salt
2 teaspoon mixed spice
125g butter or margarine
1/2 teaspoon bicarb soda
1/2 cup buttermilk (I have used plain milk with no problem)
1/2 cup well mashed bananas
1 egg, beaten

1. Mix together sugar, flours, salt and spice. Cut butter into pieces, rub into flour etc until mixture resembles crumbs. Press 1/2 into a greased 23cm square sandwich tin.

2. Dissolve the bicarb soda in the buttermilk, stir in mashed bananas and beaten egg. Beat this mixture into the remaining half of the crumb mixture. Pour into tin.

3. Bake in a moderate oven for 40-45 minutes, leave for 5-10 minutes in tin and then carefully turn out.

Chicken Soup

Sat, 01 Aug 2009 20:37:00 -0800

I have been experimenting with a recipe of Sally Fallon's of Nourishing Traditions.

I got the recipe from here.

My adjustments have been to not do so many vegetables. I hadn't done my shopping yet when I started the soup so I only had carrots and fresh garlic. I added brown rice too as I love it. I used the apple cider vinegar despite me not being a fan and it is still palatable.

I froze 2 portions at that stage and put one in the fridge. Today I have added some green beans, some freshly grated ginger and a leaf of silverbeet torn into pieces.

Here is how it looks right now, before I have added parsley. I am quite looking forward to trying something new. I am not so sure the kids are though. lol

A couple of slices of bread and butter will be a great, although not so healthy, addition.

The Best Brownies

Fri, 24 Jul 2009 16:22:58 -0800

http://www.recipezaar.com/The-Best-Brownies-54225
Recipe note: These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.

My note: As usual the tablespoons have been adjusted to suit Australian standards.

SERVES 10

Ingredients
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour

Directions
1   Preheat oven to 350°.
2   Mix oil and sugar until well blended.
3   Add eggs and vanilla; stir just until blended.
4   Mix all dry ingredients in a separate bowl.
5   Stir dry ingredients into the oil/sugar mixture.
6   Pour into greased 9 x 9 square pan.
7   Bake for 20 minutes or until sides just start to pull away from the pan.
8   Cool completely before cutting.

Recipe note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

Schoolhouse Coffee Cake

Tue, 21 Jul 2009 17:01:23 -0800

original source

Please note: I have adjusted measurements to suit Australian standard measurements. I could just link to this recipe but I keep having to adjust it mentally. I am also concerned that I could lose this lovely recipe if the original source disappears.)

Heat oven to 180 deg C.

In large bowl (I use my Kitchenaid mixer) mix:

2 cup whole wheat flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup oil
1 cup rice milk (or soy or regular, of course)
1 egg

until blended, then beat for 2 minutes. Spread in greased 13x9 pan.

Spread evenly over top:

1 can well-drained sour cherries (not pie filling!!
or
1 cup frozen blueberries
or
1 cup cranberries
or
I use about 2 cups of pie apple slices

Sprinkle evenly with this streusel:

1/3 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
2 tablespoons plus 1 teaspoon oil
(I melt 3 tablespoons of butter in the microwave and use as much as looks right)

lightly tossed together with fork.

Bake until set and edges are lightly browned, about 40 minutes.

Waffle Recipe

Tue, 21 Jul 2009 16:45:13 -0800

Best Waffle Batter
A moist and slightly sweet homemade waffle batter
This recipe is from Crystal Paine's e-book, "Simply Centsible Breakfasts" (who is taking a season away from the blogosphere to be with her family)

Yield: 4-6 servings

Ingredients:
1 3/4 cups flour
1 1/2 tablespoons sugar
3 teaspoons baking powder
2 eggs
1 3/4 cups milk
1/2 cup oil or melted butter
1 teaspoon vanilla

Instructions:
1. Combine dry ingredients in large bowl.
2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.
3. Cook on pre-heated waffle iron until waffles are browned and test done.

(Please note I have adjusted the tablespoon measures to match Australian standards.)

Cheesy Nut Loaf with Tomato Sauce

Sat, 18 Jul 2009 15:07:48 -0800

from Vegetarian Cooking, The Australian Womens Weekly Home Library, 1989

1 tablespoon oil
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
1 cup roasted unsalted cashew nuts
1 cup blanched almonds (I do this myself by tipping boiling water over normal nuts)
1 medium carrot, grated
1 cup cooked brown rice
3/4 cup grated tasty cheese
1 egg, lightly beaten

Tomato Sauce:
1 tablespoon oil
6 medium tomatoes, chopped
1/4 cup water

Lightly oil 14cm x 21cm loaf tin, line base with greaseproof paper. Heat oil in small saucepan, add onion, pepper and tomato, stir over low heat for about 4 minutes or until pepper is tender; cool. Blend or process cashews and almonds until finely chopped.

Combine onion mixture, nuts, carrots, rice, cheese and egg in a large bowl, mix well. Press mixture evenly into prepared pan, bake in moderate oven for about 40 minutes or until lightly browned. Serve with sauce.

Tomato Sauce: Heat oil in medium saucepan, add tomatoes, cook over low heat 10 minutes. Blend or process tomatoes and water unil smooth, strain; reheat before serving.

Serves 4

Golden Syrup Dumplings

Fri, 17 Jul 2009 17:01:14 -0800

from Australian Womens Weekly Menu Planner, year??

Ingredients:
45g butter
1 cup brown sugar, firmly packed
1/2 cup golden syrup
2 1/2 cups water

1 1/2 cups self-raising flour
30g butter
2 tablespoons golden syrup
1/2 cup milk, approximately

Method:
Combine butter, sugar, golden syrup and water in large pan, stir over low heat until sugar dissolved. Bring to the boil, add dumplings to syrup in single layer, cover, return to the boil, reduce heat and simmer for 10 minutes, or until dumplings are well risen and cooked through. Serve with cream or ice cream.

Dumplings - Sift flour into bowl, rub in butter, add golden syrup and enough of the milk to mix to a soft dough. Roll tablespoons of dough into balls with floured hands.

My notes: Don't lift lid for at least 10 minutes. My dough tends to be too sticky to roll so I just push balls off the spoon into the syrup mixture.

Ginger Date Muffins with Caramel Sauce

Mon, 13 Jul 2009 15:23:06 -0800

from The Australian Womens Weekly Muffins mini book, 2001

Ingredients:
1 cup coarsely chopped seeded dates
1/3 cup water
1/4 teaspoon bicarb of soda
2 cups self raising flour
1 cup plain flour
2 teaspoons ground ginger
1/2 teaspoon mixed spice
1 cup firmly packed brown sugar
2 teaspoons finely ground orange rind
1 egg, beaten lightly
1 1/4 cups milk
1/4 cup vegetable oil

1 cup firmly packed brown sugar
1 cup cream
40g butter

Method:

* Preheat oven to moderately hot (200 deg C). Grease 12 hole muffin pan.
* Combine dates and water in medium saucepan, bring to a boil. Remove from heat, add soda; stand for 5 minutes.
* Sift dry ingredients into large bowl; stir in date mixture and remaining ingredients. Spoon mixture into prepared pan.
* Bake in moderately hot oven for about 20 minutes. Serve warm with caramel sauce.
* Caramel sauce - Combine ingredients in medium saucepan, stir over heat without boiling, until sugar dissolves. Simmer without stirring for about 3 minutes or until thickened slightly.

Makes 12
Per serving 18.4g fat, 1929kJ

Chocolate Crunchies

Sat, 27 Jun 2009 02:49:18 -0800

from Dollars and Sense by Alison Holst, C.J. Publishing Pty Limited

For about 50 biscuits
125g butter
1 cup sugar
3 Tbsp cocoa
1 tsp vanilla
1 large egg
1 cup self-raising flour
1 1/2 cups malted wheatflakes (I use 6 weetbix and crush them)

In a pot big enough to hold the mixture melt the butter. Allow it to cool and add the sugar and cocoa. Mix well. Add vanilla and egg and mix again. Put flour and wheatflakes on top and stir through. Shape into squashed balls and place on a lined tray. Bake in a moderate oven for 10-15 minutes. Watch that the bottom doesn't brown unless you like really crunchy biscuits.

Please note this is my method, not the author's. Will retype this later more accurately.