Friday, April 26, 2013
Wednesday, April 17, 2013
Lemon Tea Cake - this + a pot of fair trade coffee @ home make for a marvellous informal coffee shop experience.
Are you like me and have quite a few orphans lurking in your recipe books?
A recent comb through my personal collection of hand written recipes found an A4 sheet of paper with this recipe on it. Heaven knows where I got it from. Nothing to indicate where, when, or whom. However, it sounded pretty much OK to me and I made it up.
If you are thinking of opening a coffee shop, this is a must for the menu.
A warning: It can be more-ish!
LEMON TEA CAKE
1 cup SR Flour
1/2 cup caster sugar (I love that raw caster sugar)
60 gr butter
Combine flour and sugar and rub in butter with fingertips until mixture resembles breadcrumbs.
Add egg and mix well.
Press 2/3 of mixture in base of 20cm springform tin or flan dish. (Mine was 26cm) Reserve 1/3 for topping.
1/2 cup caster sugar
1/4 cup lemon juice (adding a bit of grated rind turned out to be nice)
Place sugar, lemon juice and butter in saucepan and heat until butter in saucepan is melted and sugar dissolved. Lightly beat egg. Add lemon mixture to egg and mix well and return to stove to thicken. Cool slightly before pouring over pastry and sprinkle remaining base mix on top. (I would advise making sure you crumble the base mix that remains into small clumps with your fingers.)
Bake for 30 minutes at 180 degrees C.
Serve hot or cold. (Cold next day turned out to be even better). Really yummy!
Am listening to/watching this:
This is a must and thoughtful watch.
I particularly enjoyed the contribution of Alla Wolf Tasker
I try to be an ethical consumer - have done for more than forty years.
I try to support local producers and processors and jobs.
I try to support the smaller business rather than corporatisation.
After listening to Alla, I am going to become even more quality conscious.
I am prepared to spend a little more of my limited income on quality and local.
While I am not an admirer of all things French,
I do admire the relationship there between consumer and producer.
If only Australia would.
I am including below a paper which is not connected to the above
but may be of interest to Tucker Lovers:
Monday, April 08, 2013
up came this.
- 125 g butter
- 1/2 cup caster sugar
- 1 egg
- 1/2 cup dessicated coconut (I didn't have any and substituted McKenzie's moist coconut flakes which worked well).
- 1 1/2 cups of self raising flour (I use plain flour to which I add Baking Powder in the ratio of 1 teaspoon of Baking Powder to 1 cup of plain flour)
- Melt butter in saucepan, bring to the boil, then remove from heat, and allow to cool slightly.
- Transfer butter to a large bowl, stir in sugar, then add egg, coconut and flour and mix until ingredients are combined.
- Roll heaped teaspoons of mixture into balls, place onto greased oven trays, and press lightly with a fork.
- Bake at 180 degrees C for 20 minutes or until golden.
- Allow biscuits to cool on trays for a few minutes, then transfer to a wire rack to cool completely.
- Biscuits will keep for several days in an airtight container.
- Add ginger
- Turn into Jam Drops
- Try adding sultanas or currants or other appropriate fruit.
- In short, I think these ingredients and method provide a quick and easy biscuit base.
Saturday, March 16, 2013
Friday, March 15, 2013
Just want to let you know that next week is Meat Free Week
and Sustainable Table has a free booklet for download
that will really help you out!
Hold on to your broccoli stems kids, next week is officially Meat Free Week, 18 - 24th March! It's a week in which we can celebrate a culinary world sans animal flesh. "Lamb chop move aside, it's MY time to shine," (said Mr Beetroot).
In all seriousness, Meat Free Week is an opportunity to think about how much we consume. In case you're wondering, we need to think about this because as a nation, we're consuming way too much. Even the Australian Institute of Health and Welfare agrees - the latest Australian Dietary Guidelines stress that we need to halve our meat consumption immediately. The amount of meat we are eating annually - 120kg per person or 190,000 tonnes nationally - is putting pressure on our environment and our farmers. Carbon, nitrogen and methane emissions, water use and ethically-questionable intensive farming practices result.
What to do and what to cook
The good news is that contributing to a brighter future for our environment, animals and farmers isn't that hard. It simply involves eating less meat (purchased from small, local and ethical farmers) and more vegetables and stuff. By stuff we mean highly nutritious yet super cheap protein sources like beans, lentils, quinoa and other seeds and grains.
To help you prepare and enjoy Meat Free Week, we have developed absurdly useful FREE recipe booklet that we've designed to cover ALL your meals anfor the week. That's 21 meat free recipes at your fingertips - 7 breakfasts, 7 lunches and 7 dinners. It's a trifecta! The booklet also includes a handy shopping list.
Share your photos & win
Of course we have a competition! Share your photos of the meat free recipes you cook from our booklet and be in with a chance to win a copy of our award-winning book The Sustainable Table, valued at $40. Here's what you need to know:
Take snaps of your pretty meat free dishes and share with us either on Facebook or Twitter. Be sure to tag us on Facebook using @TheSustainableTable or on Twitter using @SustainTable. At the end of the week we'll select the top 3 prettiest pics and draw a winner! Entries close COB 10pm Sunday 24th March 2013 EST.
You can fundraise for Voiceless too
Get your friends, family and workmates to sponsor you for the week and the money will go towards supporting the work of Voiceless.
If you're vegetarian or vegan
You can still get involved by encouraging others around you to take up the challenge of a meat free week. Here's a few ideas.
For more information and
to download your FREE copy of A Meat Free Week,
visit our website here.