Wednesday, 10 December 2014

violet leaf cold processed soap

making this soap was a test of patience that i ultimately failed..i waited about 10 days for the violet leaves to dry enough to be processed into a powder..i waited a month for the violet leaf powder to infuse with the olive oil..i decided to buy some extra emollient ingredients so i looked up the shop's address, wrote it down and poodled off to get them but i couldn't find the shop..came home..checked the address..i had the right numbers but in the wrong order..i waited 'til i had time to go back to the shop..i waited until i had several hours free to make the soap..i made it without any mishaps but i didn't wait long enough for it to firm up properly and so it crumbled a bit when i cut it into usable pieces..but it's still a lovely soap.. 





violet leaf cold processed soap
tea with hazel

ingredients

750 gms olive oil
500 gms copha
150 gms shea butter
100 gms almond oil
20 gms beeswax
12-14 cups violet leaves
400 mls filtered water
210 gms sodium hydroxide

method

~ dry half of the leaves, crush to a fine powder, place in ceramic bowl and add 250 gms olive oil, leave for a month (or more) to infuse, then strain through several layers of muslin and then add the violet leaf oil to the remaining 500 gms of olive oil to make up the 750 gms of olive oil required
~ place the remaining violet leaves in a large bowl, add enough filtered boiling water to cover the leaves, leave to infuse until cold and then strain
~ measure the tea and add extra filtered water to make 400 mls or discard any excess (i drank the excess violet tea i had and it tasted lovely) and set the violet leaf tea aside
~ follow the instructions here for making the soap but use violet leaf tea instead of water

comments

~ when i added the sodium hydroxide to the violet tea it turned orange but when i added the orange lye to the oils/butter/beeswax the combined mixture turned a lovely pale green that was retained through the saponification process and insulation phase
~ according to culpepper violet leaf infused oil is antiseptic and helps to soothe dry and itchy skin


next i want to make blue cornflower (they come in pink, purple and white too) soap..that's another test of patience..so far i've grown the cornflowers, collected the flowers, dried them and removed the petals..the blue of dried cornflowers doesn't fade so it should look really pretty in soap


Sunday, 7 December 2014

making do

i love the alchemic way in which a few random ingredients can be made into something nutritious and delicious..for instance i don't have a plethora of spinach for making spanakopita at the moment but after a little bit of foraging on the home front yesterday i found enough greens to make a hortopita or wild greens pie..i gathered rocket (i have a lot of the smaller leaved variety that self seeds everywhere), dandelion leaves, violet leaves..yes they are edible, purslane, spinach, watercress, mint and wild fennel (i collected the seeds last year from the dandenongs, where it grows wild, while on a blackberrying expedition)..and i did a bit of tweaking with my phyllo recipe..





strifti hortopita (spiral wild greens pie)
tea with hazel

ingredients pie filling (these ingredients can be adjusted to suit individual taste and the ingredients to hand)

about 5-6 cups of mixed greens (i used rocket, purslane, violet leaves, watercress, spinach and dandelion)
1/4 cup of mint cut medium
1/2 cup of fennel fronds
1 egg beaten (1 tablespoon (tbs) reserved)
150 gms feta crumbled
150 gms ricotta
1 teaspoon (tsp) salt (murray river salt)
1 teaspoon pepper

method pie filling

~ cook the dandelion leaves first in a centimetre of boiling water for 5 to 10 minutes, then add the violet and rocket leaves and cook for a further 5 minutes..lastly add the purslane and spinach and cook until all of the leaves are well wilted
~ drain the leaves in a colander, cut up with scissors while still in the colander, and then press the leaves to extract excess water (the water is like a health tonic so i drink it)
~ mix the greens with the herbs, cheeses, salt, pepper and egg and set aside

extra ingredients

sesame seeds
melted butter

ingredients pastry

200 gms typo 00 flour
50 gms rimacinato flour
35 mls olive oil
1 tbs cider vinegar
1 tsp salt (murray river)
warm water

method pastry

~ place flours, salt, vinegar and olive oil in the bowl of a stand mixer and, with the motor running add enough water to make a soft dough
~ knead for 5 minutes 
~ remove the bowl from the mixer, cover with a damp tea towel, and rest for 1 hour
~ divide the dough equally into 5 balls, roll each one into saucer shaped discs, and rest covered for 30 minutes
~ roll each disc to a rectangle about the size of a large dinner plate size and until it's semi transparent

method assembly

~ butter each sheet of phyllo, place a fifth of the mixture along the long bottom end of the pastry, and then roll up into a sausage
~ coil the sausage in the middle of a lined circular tin
~ continue in the same manner buttering the ends so they adhere to the last piece
~ brush the top with reserved egg and sprinkle generously with sesame seeds
~ bake at 220 deg c for 10-15 minutes and then at 180 deg c for a further 40 minutes or until well browned
  
 comments

~ i think the pastry made with the typo 00 and rimacinata flours was better than my former phyllo for a savoury pie..it was certainly harder to roll out but its more robust and coarse crunch suited the savoury filling
~ i thought the flavours of the leaves and herbs worked well and none overpowered the others..i hadn't eaten violet leaves before (apart from chewing on a raw one recently when i discovered they were edible) so i wasn't sure how they would go but there was no stringy chewiness or weird flavour and if i hadn't put them in myself i wouldn't have known they were there..


i'm grateful
that i'm eating weeds because i want to
not because i have to..


Sunday, 2 November 2014

rhubarb, strawberry and rose water crumble with rich egg custard


there's so much to pick from my garden at the moment
cabbages
carrots
celery
cumquats
broad beans
garlic
lettuce
parsley
rainbow chard
rocket
spinach
strawberries
turnips
watercress
lots of herbs and edible flowers
and 
red red rhubarb..at last..



rhubarb, strawberry and rose water crumble with rich egg custard
tea with hazel


ingredients crumble

250 gms strawberries hulled
6-8 rhubarb stalks cut into 3 cm batons
1 tablespoon (tbs) sugar
1/2 to 1 teaspoon (tsp) rose water concentrate
seeds scraped from 1 vanilla pod
1/2 tbs corn flour
70 gms butter cut into dice
70 gms castor sugar
70 gms light moscovado sugar
70 gms plain flour 
2 tbs oats

method crumble

~ place rhubarb, strawberries, sugar, vanilla seeds, rose water and corn flour in a baking dish and mix gently
~ mix castor sugar, moscovado sugar, flour and oats and rub in butter
~ strew fruit with the crumble
~ bake at 180 deg for about 30 minutes or until the fruit is bubbling and the top is browned and crisp

ingredients custard

3/4 cup of full cream milk (i use organic unhomogenised)
1/4 cup pure cream
2-3 tbs extra milk
1 egg yolk
1 tbs sugar
1 1/2 tbs corn flour
1 tsp vanilla (i used home made)

method custard

~ put milk, cream and sugar onto heat
~ mix corn flour, egg yolk and extra milk to form a thin paste
~ add a few tablespoons of hot milk to the egg mix (to prevent curdling) and stir well
~ take the saucepan off the heat and add the strained egg mix
~ put the saucepan back on the heat and cook stirring until the custard just comes to the boil
~ take off the heat and add vanilla




tastes even better eaten while sitting outside in the sunshine


Friday, 17 October 2014

very grateful

minestrone was a favourite when i was doing my nursing training at the royal melbourne hospital in the late 60's and early 70's...exhausted and hungry after gruelling shift work my friends and i'd often walk to carlton for a bowl of minestrone (or bolognaise)..it was always served with plenty of crusty bread and butter..i started making it myself when i was living in the north of greece..it was a wonderful all in one nutritious, cheap, warming and hearty meal for me and my soldier husband..the recipe i used then was from elizabeth david's italian food..it was one of four books i had at the time..the others were elizabeth david's french country cooking, the green and gold and a book on greek cooking

i'd forgotten about minestrone soup until this morning when i was thinking about how i'd use some stock i'd made earlier in the week..lots of options whirled through my head but when i thought about some of the other ingredients i had minestrone suddenly just popped into my head..




versatile minestrone
tea with hazel
serves about 6 people

ingredients

2 litres stock (i used homemade)*
100 mls red wine
3 medium onions cut into medium dice
2 fresh garlic heads cut into quarters*
1/4 cabbage cut into large chunks
6 celery stalks cut medium (i used homegrown which have smaller stalks than most commercial celery)*
1 large carrot cut into medium dice
2 medium potatoes cut into medium dice
1/2 cup arborio rice
3-4 thin slices of double smoked bacon cut large (i used skara)
1 teaspoon (tsp) chilli*
2-3 tablespoons (tbs) organic tomato paste
8-10 dried tomatoes cut into medium pieces
parmesan rind cut into chunks
6 ruby chard leaves and stalks with stalks cut into medium pieces and leaves cut large*
large handful of rocket leaves*
1 cup fresh broad beans*
1-2 bay leaves
olive oil
salt and pepper

to serve

chopped parsley (i add it as a garnish because i find parsley goes an unpleasant dull colour when cooked) *
freshly grated parmesan
extra olive oil

method

~ saute bacon, onion, garlic, carrot, celery, cabbage, potato, chilli and bay leaves in olive oil until the onions are translucent
~ increase heat, add wine, and cook for a minute or so to burn off the alcohol
~ add stock, tomatoes, tomato paste, parmesan rind and rice and simmer for 20-25 minutes
~ just before serving add chard stalks and leaves, rocket and broad beans and cook until just tender
~ adjust seasoning

to serve

~ garnish with plenty of parsley, some parmesan and a drizzle of olive oil

notes

* home grown or home produced ingredients

suggested alternative ingredients

~ replace the stock with water
~ use other leafy greens such as spinach, kale, mustard greens, nettles and dandelion
~ replace the tomato paste and dried tomatoes with passata or fresh tomatoes
~ replace the fresh broad beans with cooked dried beans such as haricot, lima or kidney beans
~ replace the rice with pasta or use both
~ omit the bacon
~ saute the vegetables in good quality bacon or pork fat




one of life's pleasures for me is turning my home grown produce into a wholesome meal..it's not about money per se..sure this soup cost very little..for me it's more about being in touch with the ebb and flow of seasonal produce..and growing my own keeps me firmly in touch with the hard graft of those 'on the land' who provide us with sustenance..i'm grateful..yeah that's it..very grateful.. 


Tuesday, 23 September 2014

chair love

loved
abandoned
loved
discarded
loved 
dumped
loved
neglected
loved
battered
loved

kitchen stool
retro/vintage shop purchase
rubber feet stoppers replaced
small stool
op shop purchase for $2
child's metal + vinyl chair
op shop purchase for $5
found abandoned on a footpath
stained and painted 
child's chair
op shop purchase for $5
op shop purchase for $2
painted
op shop purchase for $2
kitchen stool
vintage/retro shop purchase
rubber feet stoppers replaced
gifted by a neighbour
stripped to reveal previously
hidden embossed australiana
sanded + painted
child's chair
made in melbourne by
 a j parker + co
op shop purchase for $10
metal chair
found in a hard rubbish collection
stripped, rust protection given +
the seat painted
kitchen stool
vintage/retro shop purchase
rubber feet stoppers replaced 
four more 
painted 
new seating needed
loved


happy spring equinox


Thursday, 18 September 2014

the benefit of hindsight

persistence can be a good thing..but it can also be counter productive..sometimes you don't know if you should persist with something or not..if the thing you're persisting with has a positive outcome you think your persistence was a good thing and you might give yourself a little pat on the back for not being one to give up easily..on the other hand you might persist and persist and then realise that you've just wasted a lot of resources (like time, money, emotional energy) on something that didn't work and you then might blame yourself for not realising earlier that it would have been better to ditch the whole thing in the first place..

my thinking here is all about my sourdough starter which developed a case of black mould while i was overseas in may this year for two weeks..at the time i wondered if i should throw it away but i removed the mould, fed the starter, and it sprang back to life..great..life moved on..loaves were baked and i forgot about the mould..but one day i made my usual baguettes and they were dense..tried again a few days later..same thing..and once more..same..i thought i'd lost my mojo..a while later i thought my starter might be the problem so razzed up the feeding and gave it some intensive care..

i tried every regime possible..all rye..some white and some rye..filtered water..boiled, cooled filtered water..tepid filtered water..warmer environment..cooler environment..but all rye flour is all it likes..even introducing tiny increments of white flour sends it into a funk..i can't tell you how much discarded starter i've had to deal with in the process..couldn't waste it..some of you know what i'm like about waste..i've chucked it in yeasted bread..made too many pancakes for one person..but after all the persistence it's time to take it off life support and arrange the funeral..i now realise that it was on its way out all those months ago..hindsight's funny like that!

although i've started another starter it will be a while before i can bake
sourdough again..so it's yeasted bread in the meantime 

see you..it's time for me to desist..x

Thursday, 4 September 2014

spelt and oat digestives

i haven't bought a dried biscuit in years..they're so many reasons why..food miles, excess packaging, trans fats, high salt content, unsustainable oil (palm oil) and ingredients that require mata hari code breaking skills for recognition purposes..and they're relatively expensive..see i've been known to gobble up a packet of vita wheats generously adorned with butter and vegemite in no time..when i'm peckish one or two little crackers just don't cut the mustard..it's a slice of home made and whole meal bread that does the trick for me..but..there are the occasional moments when a savoury biscuit is just the thing..for instance before a meal with some really good cheese and a little glass of red wine..nothing finer in my mind..

i came across this recipe yesterday and i made it pronto..it came well recommended so i had great faith in it..i think it's just about perfect for what i want and i can't tell you how pleased i am to now have a go to recipe for life's biscuits and cheese moments..




spelt and oat digestives
recipe from here
makes 7 dozen thin digestives

ingredients

1 3/4 cup oats
1 3/4 cups whole meal spelt flour
1/3 cup muscovardo sugar well pressed down
155 gms butter cut into small cubes
1/2 teaspoon (tsp) baking soda 
2 tsp salt (i used murray river salt)
milk

method

~ place the oats and flour in the bowl of a food processor and process until the oats are fine
~ add sugar, soda and salt and process until the sugar is well distributed
~ add butter and process until the mixture looks like bread crumbs
~ add a few tablespoons of milk at a time while pulsing the mixture and until it forms a ball
~ remove from the bowl and knead briefly to form a ball, flatten into a disk, wrap in cling film, and refrigerate for an hour or so
~ lightly dust the work surface with spelt flour, roll the dough thinly, and cut into desired shape
~ cook for 12-14 minutes at 180 deg c

notes: i've included the recipe because the original butter measurement was given in cups and spoons..what's with that? imagine trying to cram butter into a cup especially when it's cold..which it needs to be for these..it also needed more milk..and i've changed the method too to represent my experience of the recipe..it's a great dough to work with because it re rolls well..it doesn't suffer from lots of handling..and it doesn't spread at all when cooked so lots can be baked at once which was good for me because i rolled mine quite thin