now to decide if I should grow a tea bush or get a house cow

because then my breakfast would be entirely home made.

This was my breakfast this morning. Home made bread and home made apricot jam with a cup of tea and the magazine from the weekend Australian.

This is the Helen size loaf of bread before I cut into it

Oh it is so very nice and I achieved a very nice translucent crumb which is the goal with slow rise breads.

Did you see the table?

It started off life with me looking like this.

 

A thorough sanding, a dose of deck clean, some garden furniture oil, another sand then then two more coats of garden furniture oil and it looks like this now. Yes, those are casalas, I searched high and low for outdoor chairs I liked but in the end casalas won me over. Oh so comfy

One day I’ll get round to stripping and painting the legs but that doesn’t need doing just yet.

Also I went to my first auction on Tuesday night and I bid on one item all night and I won it, it was a touch scary. When I arrived I did a quick case of what else was on show then had a quick look at the Countess before sitting down in a position where I could see if anyone else was looking at it … The bidding was between me and one other lady. Oh hello Royal Doulton Countess, I do love  you so. I finally have bowls (and cups and more plates). I’m really quite happy about this win because I got it for a very good price and it means I don’t have to find a seller on UK Ebay who is happy to send bowls internationally.  I may be known for my love of Figgjo Flint Lotte but I share that love equally with Royal Doulton Countess.

Now though, I must fold the washing and get ready for a short work week since Karl and Kata arrive early Thursday morning 😀

 

The Tawny Frogmouths return so I blog again

The birds reappeared in the Silky Oak this morning. I woke up, looked out the window and there they were; preening their feathers in the early morning light. As per usual it has been about a week since they were last in the garden.

What else have I been up to since then?

Making use of one of my Christmas presents – a jam funnel, thanks Mum!

Using the above leads to this. Mulberry Jam, yummo.

Stocking up on mangoes, then slicing and freezing so there will be golden mango goodness way past the mango season. A whole tray of mangoes for $8 <– that’s my kind of bargain.

Look at all those bags of goodness.

After a few years of umming and ahhing over different digital radios, I finally picked one up. A Pure Elan II, whilst I dearly loved the Orla Kieley and the look of the other Mio radios they didn’t offer a pause feature. If I was getting a new kitchen radio I wanted to be able to press pause and come back to the radio when I’m off the phone/finished shooing away the sales person/bible promoter at the door etc.

I’m loving it, it’s great having ABC Jazz in the kitchen without either having to have the TV on or having my laptop on the kitchen table.

The house currently looks like a cross between a bomb site and a warehouse as Mum packs up as the ticker counts downs the days till she departs, we are almost in the single digits!

I leave you with this.

That’s my attempt at making a Mango Juice Bali style -> mango, ice, sugar syrup. Blend it together and drink up the sweetness.

Not quite seven types of biscuits

But then I’m not Norwegian, so thankfully I’m not battling a butter shortage whilst trying to make sure I have seven types of Christmas biscuits. I really feel for those poor Norwegians, not been able to make all your normal Christmas baked goods because there is no butter, tragic.

I’ve made Loftkökur, Sugar Biscuits, Christmas Cake Pattycakes, Gingerbread, Rum Balls, Sunshine Balls (Apricots Balls with dried pineapple and mango added as well) and Vanilla Rings.

Loftkökur
This time of year the traffic to my blog goes through the roof as people come for my Loftkökur post from 2006. Four ingredients, some magic and then you have quite possibly my favourite Christmas baked good. Londoneats also made Loftkökur this year and I’ve contributed to the comments thread over there. I’m going to do an updated Loftkökur recipe post next Christmas and will provide spoonfuls of the magic ingredient to Australians who want to try making them.

Christmas Morning Tea

Christmas Cake Pattycakes
These are new this year and I’ll be making these till the Christmas before I die I do believe. All the niceness of Christmas fruit cake without the dryness or stodginess. I found the recipe in an advert for Lucky Nuts via the Coles magazine (I must say I love the Coles and Woolies magazines, they are the main place I get new recipes these days).

Christmas Cakes
Makes at least 24 muffin size cakes or 48 patty pan size cakes, I suggest halving it)

1 cup roughly chopped silvered almonds
5 cups assorted dried fruit roughly chopped into pieces about thumb nail size (I use sultanas, raisins, dates, pear, peaches, apricots – probably half sultanas and raisins and the rest other fruits)
1/2 cup (at least) of rum, I use Bundy Red and strongly recommend it for all Christmas items.
a good shake of mixed spice
250g butter, softened
250g brown sugar
4 eggs
1/4 cup marmalade or citrus jam (I use my Mandarin jam and just realised that I never blogged about it or my other jam making – blame mobile uploads on Facebook, it’s so quick to take a photo on the phone, add a caption and upload it to Facebook)
500g plain flour
blanched almonds to decorate

Combine the rum, dried fruit and spice in a container and leave at least over night, making sure to give it a good shake every so often to make sure that rum is soaking the fruit nicely. You made need to add a little more rum here.

Cream the butter till pale, add the sugar and continue to mix till the sugar is dissolved. This will take some time but it makes all your baking better if you take the time to cream your butter and sugar well. Add the eggs and marmalade/jam in and continue to mix. Then add half of the fruit mix and half of remaining ingredients (flour and chopped almonds) mix it well and then add in the rest of the fruit, flour and almonds and mix till well combined.

Spoon mixture into cake papers, decorate the top with blanched almonds and bake at 150°C until a skewer comes out clean and they are lightly coloured on top (~ 15-30 minutes depending on the size you are making)

Eat with a good cup of Christmas tea

Sugar Biscuits
This is the only recipe I’ve ever used for sugar biscuits and can’t fault it. It is easy to double, freezes well and is very easy to make.

Snowflakes Christmas Trees
Baubles

Sugar Cookie Recipe number 2
Makes a heap.

1.25 cups caster sugar or white sugar
225g butter, softened
1 egg
1 tsp vanilla (I probably use more like 2.5 tsp of vanilla normally)
2.5 cups plain flour (sifted)
1 tsp bi-carb
1 tsp cream of tartar (If you don’t have cream of tartar don’t rush out and buy it. Over the years I’ve made these with bi-carb and baking powder as well and they are just fine)

Cream the butter till pale and then add the sugar, continue to cream it till the sugar is dissolved and it doesn’t look at all grainy. Add the egg and vanilla and mix again. Add the flour and rising agents and beat till it comes together. Form dough into at least two discs and wrap in either glad wrap or a plastic bag and allow to cool and harden in the fridge (I normally make the mixture one night and bake the biscuits the following night). Remove the dough from the fridge and allow to warm up a little. I normally divide the each disc into about four pieces and work each piece with my hands warming it up and making it rollable. Roll the dough out on a floured surface to an even thickness (I aim for about 5mm) and cut out shapes with your cutters. For best baking results only use one shape per tray or if you must use different shapes you should make sure they have the same surface area because smaller biscuits cook quicker and you don’t want over cooked biscuits. Cook on glad bake lined trays at about 160°C for about 8 minutes. Remove them from the oven just as they start to colour. Allow to cool and then ice with your preference of icing. I’m a royal icing girl. Store in an air tight container and if you find they are a softening in the container put a slice of bread in the container to harden the biscuits back up.

Gingebread
I probably should call this Spicebread, as I do like to be quite heavy handed with the spices.

Gingerbread Men

Gingerbread
150g golden syrup
110g butter
100g brown sugar
375g flour, sifted together with the bi-carb and spices
1 tsp bi-carb

Spices (the more the better but make sure the ratio is ginger heavy)
2 tsp ground ginger
1 tsp ground cloves
1 tsp cinnamon
½ tsp all spice

In a medium size pan, combine the syrup, butter and sugar, bring to a gentle boil and make sure the sugar is dissolved before removing from the heat and stirring in the flour mixture, when the mixture has come together, let the dough rest in the pan for a couple of hours. You don’t need to place this in the fridge, on the bench is fine. I made my mine in the morning before work and left the pan on the bench all day. Roll out to about 8mm thick on a floured surface and cut out your shapes. Bake at 180°C for about 10 minutes or until they spring back when touched. Cool and decorate with melted chocolate or royal icing or just leave as they are.

There we have it. Recipes for all the goods I’ve taken photos of so far. I’m yet to take photos of Rum Balls or Sunshine Balls (probably because I keep eating them!)

I’m now off to start organising the house for Christmas Eve tonight and get things sorted out for Woodford after Christmas.

I just about did it.

referring to a declaration I made a little over a year ago. Number 8 in fact.

Halina's birthday cake from me

I made a rainbow cake, not the style of rainbow cake I had planned to make a year or so ago but an easier one both to make and to consume. I used the butter cake recipe from *that birthday cake book*, doubled it, split it in to a number of bowls, added a liberal amount of food dye to each bowl, stirred that food dye in very well, dolloped it into a bundt pan, baked it, covered it in yummy chocolate ganache (the secret to shiny ganache is a little dollop of a plain veggie oil) and then sprinkled gold sugar over the top.

It was well, it was smile material.

In progress shot.
mmmmmm cake

One of the girls at work is a day younger than me, so to celebrate our birthdays we made each other a cake. Oh it was a day of cake last Monday at work.

This is the oh so so so yummy double layer chocolate cake she made me.
My birthday cake from Halina

mmm rainbow cake.

Three pictures, three parts of today.

Doing laps.
Walking
Spent some time with Grandad today – we did laps round the ward, practised his exercises and of course read the paper. Hopefully he won’t be at the hospital too much longer and respite care can be found which will make it a little easier in some ways.

Spring Flowers in waiting.
Spring Flowers in waiting
A sizeable number of Primulas have been planted in the front garden beds so there will be Spring flowers again (I said to Mum just after moving back in that I wished she would put plants in the front bed again – her answer to me of course was something along the lines of “you’re old enough to plant the bed yourself” so I did).

And then there is study.

Best done with a Kit-Kat of course. The flavour pictured is Shinshu Apple. It’s a sweet slightly fake apple taste.

Study, Shopping and life

I’m settling into life here in Spring Hill – I’m tucked away in a nice street up near the windmill on Wickham Tce which means I’m enjoying walking/running up and down Jacob’s Ladder when ever I go anywhere in the city which isn’t work. That plus living in a terrace house is making a difference to my legs for sure!

At the moment though, I’m pretty much “head in textbooks” or “fingers on calculator”, I’ve got a exam tomorrow and I want to get the best mark I can possibly get.

My study set up doesn’t so much look like this any more (I do miss my balcony and all that light) but is a corner of my room. Will have to take some photos of my room shortly.
Doing a lot of this

Still study is study and it must be done.

Study of course makes you hungry. I won’t however be eating the below pictured. I may be a big supporter of adding a spoonful of Milo to corn flakes/any breakfast cereal but pre-packaged porridge sachets with the Milo already in it? sigh.
Because it is that hard to put a spoonful of Milo on your porridge?

Went to do some grocery shopping with one of my flatmates and snapped this picture on the walk back up Edward St.

Walking home

Now it’s time to finish off some practice questions and get ready for bed.