One doesn't have too look too far on this blog to find a variety of bread-and-butter type puddings. As for the lamington, this blog specialises in making it known far and wide because of its dedication to the work of the inventor of the lamington, Miss Amy Schauer. Now where are my recipes for hedgehog and rumballs. Coming up!
Monday, December 31, 2007
Sunday, December 16, 2007
- Behind every successful man, there is a good woman. Tony Bilson is one of Australia's top chefs. The Christmas Pudding recipe is below is from Tony Bilson's mother. It was published in The Sydney Morning Herald's Good Living of Nov 23-Nov 29 1999. A reader with a l-o-n-g memory reminded The SMH that it had once published such a recipe many years before and, please, could they reprint it.
Miss E has done this pudd - and it is a corker. Is it because it has stout - and the rum? Miss E being an expatriate Queenslander always uses Bundy Rum. The stout, of course, is Guinness.
Evelyn Bilson’s Christmas PuddingIngredients (serves 12)
- 1½ cups suet
- ¾ cup plain flour
- ½ cup almond meal
- 4 cups soft breadcrumbs
- 1 cup white granulated sugar
- 1tsp mixed spice
- ¼ tsp salt
- ½ tsp bicarbonate of soda
- 4½ cups mixed fruit (raisins, sultanas, currants, figs)
- 1/3 cup mixed peel
- ½ cup stout
- 4 eggs
- 2 tbsp marmalade
- 1 lemon, zest and juice
- 1 fresh tart apple, grated
- 4 tbps rum or cognac
- ¼ plain flour, sifted.
- Rub suet into the flour and add remaining dry ingredients.
- Mix well.
- Add stout, stir in eggs and add marmalade.
- Add lemon zest, juice and apple and finally the rum or cognac.
- Let stand in a cool place overnight for the flavours to amalgamate.
- Take a wet pudding cloth (use a 75cm square of unbleached calico) and wring it out.
- Sprinkle liberally with the extra flour and place the pudding on top. This helps give the pudding a better skin.
- Gather corners and sides of the cloth around the pudding and pull tightly to give it a good, round shape.
- Tie tightly with string about 2.5cm above the top of the pudding to allow for expansion.
- Steam pudding in a bowl sitting in boiling water in a large saucepan for 4 hours and then hang it in the pantry for at least 2 weeks, until Christmas.
- The pudding must not touch anything.
- In hot weather, it is better to store it in the refrigerator.
- 6 egg yolks
- ½ cup orange juice
- ½ cup caster sugar
- ½ cup brandy or cognac
- ½ cup melted butter
- Have ready a pot of simmering water.
- Mix yolks, orange juice and sugar in a stainless-steel bowl and whisk over simmering water until doubled in bulk and falling off the whisk in a stream or ribbon.
- Remove from heat and whisk in brandy, then melted butter.
- Serve warm with the pudding.
Serving the Pudd
- Steam pudding in a large saucepan for a further 2 hours,
- remove cloth and
- transfer to a serving dish.
- Bring to table, pour over warmed brandy
- and ignite immediately.
- Serve with brandy sauce.
Monday, December 03, 2007
Here is some of Miss Eagle's vege patch & pots.
Water is at a premium in Australia - and Victoria is no exception.
This morning we got a very welcome drop of rain.
But water is an issue with veges.
We are warned that there will some food shortages this summer along with higher prices for fruit and vegetables.
So it makes a lot of sense to grow your own.
You can eliminate the chemicals. Go organic. Plant permaculture.
And get a lot of pleasure and good nutrition all at the same time.
But water is an issue and Marika Wagner wants us to join her in lobbying the government about our needs. Marika knows what she is talking about. She works at the marvellous Bulleen Art and Garden here in Melbourne.
Produce gardens provide us with the very fruit, vegetables and herbs we eat, and many of us have worked hard to create these gardens with much of our own time and money.
It's understood that keeping higher water use ornamental gardens and lawns can be seen as luxury items in times of water shortage, but forcing us to let our produce gardens become unproductive and/or die is an outrage. Only being able to water on two pre-specified days of the week is not the most efficient way to keep a garden alive and productive and can lead to stressed and unproductive plants, defeating the purpose of this type of garden. Produce gardens should be allowed efficient, mindful watering, when required.
Education to efficient water use, is the key to saving water for Victoria, not forcing gardens to dwindle & perhaps perish.
To be able to grow our own food:- 1) Saves water for Victoria, according to a study done by David Holmgren, co-founder of ‘Permaculture’, (Holmgren Design Services), efficient backyard growers can use only one fifth of the water compared to commercial growers per $ value of produce.
2) Saves up to 25% of greenhouse gases by eliminating ‘food miles’, this means our fruit and vegetables don’t use excess energies of ; being machine harvested, transported to sorting sheds, stored in cool rooms, transported to market, then to supermarket, lit up by fluorescent lights and then transported again to homes to be then stored again in the fridge, whilst losing vitality and freshness along the way.
3) Reduces the overall Australia wide use of biocides like herbicides, pesticides and fungicides. This is because home produce gardens are naturally quite biodiverse, therefore resilient, and easy to apply natural pest control methods to.
4) Brings people and families together outdoors to gain healthy organic produce, fresh air, exercise and an awareness to our connection with nature.I believe that it is our right to grow and monitor our own fresh, healthy, chemical free food in our backyards. I am asking for an exemption from current water restrictions or for introduction of more appropriate water rules for our important produce gardens.
So, dear Reader, please pop across here and sign Marika's petition. And then, when you have done that, please let all your friends know and get them to sign too. Let's make Tim Holding and the Victorian Labor Government sit up and take notice. Otherwise, civil disobedience?
Miss E also supports Kevin Walsh's idea for a new E level of restriction: for the elderly and edibles. How sensible.
Thursday, November 29, 2007
Above is a collage of goodies. A musical bottle opener beloved of Badger fans (I gather that there are a variety of college sports played under the Badger title); a copy of The Onion, a satirical newspaper which did amuse Miss E (the headlines are so interesting following Oz's longest election in history - or so it seems); more sweets and the cutest battery operated tea-candles with the teeniest batteries! But the piece-de-resistance was these. Stupid Miss E did not comprehend what a cow pie could be when Jeanna talked of them. Open up the cellophane packet and you can see, can't you dear Reader, why this gorgeous cake-cum-chocolate coated biscuit is called a Cow Pie. And then there is the Badger Claw. Miss Eagle and Herself voted them both yummo. AQIS (Australia's quarantine service) had been in for a peek but there was no evidence they had taken anything - just a couple of brochures.
Jeanna, the Tim Tams and assorted goodies should be in the good hands of Australia Post to-morrow.
Thank you so much. Your gift has given a great deal of pleasure and will continue to do so for quite a while. And thank you for the opportunity, through blogging friendship, to get to know beautiful Wisconsin.
Thursday, November 15, 2007
Wednesday, November 14, 2007
Monday, November 05, 2007
- Quality: this segment says : "The consumer is the boss". So, dear Reader, use your consumer power to tell Mars who is the boss and that you do not want your love of chocolate to hold other human beings to ransom.
- Responsibility: Mars said it recruits ethical people. Challenge them to put their ethics on show in relation to child labour and child slavery.
- Mutuality: Mars says its "actions should never be at the expense, economic or otherwise, of others with whom we work". Now Miss Eagle understands that the child slaves are not direct employees of Mars but they are stakeholders in the industry nonetheless. Without companies such as Mars there might not be a cocoa industry to be exploitative. So Mars needs to put its actions in the ethical framework of how do we expect all children to live and enjoy life.
- Efficiency: Here Mars talks about its pursuit of "the least possible cost". To the child slaves there is a very high cost - loss of childhood development, loss of education. The least possible financial cost should not require the exploitation of sentient beings or the despoliation of the planet.
- Freedom: Mars claims for itself "We need freedom to shape our future: we need profit to remain free." Well, guess what! So do African children. Enslavement - even if it is the only hope for survival in an environment of despairing poverty - does not provide freedom and does not bring any profit to the people so that they can remain free of exploitative practices. The Christian adage of doing unto others as you would have done unto you needs to be extended by Mars to the poverty stricken people caught up in the cocoa economy to provide luxury goods for those with great economic freedom.
And then there is the industry body to contact, too:
Confectionery Manufacturers of Australasia,PO Box 1307 (Level 2, 689 Burke Rd),Camberwell VIC 3124
Email Confectionery Manufacturers of Australasia (CMA) at email@example.com
When you have completed this task, dear Reader, you might like to keep Miss Eagle informed.
Sunday, November 04, 2007
November has dawned - well, three days ago - and we'll see if Miss Eagle can do any better at posting than she has done in recent times. August was illness, September was recovery, and October was - well, dear Reader, you can see for yourself what I've been up to if you pop over here.
So, let's do some food catch up. Above, was my contribution to the blogging lunch described here.
Those rolls on the left are a vegetarian substitute for sausage rolls and they go just as well dipped in tomato sauce.
Dear Reader, you can sort yourself out on quantities. I used:
- 1x425 g tin of chick peas, drained
- 2 potatoes
- 1 onion
- Grated cheese
- Fresh herbs
- 1 egg
- 2 sheets of puff pastry
- Sesame seeds
I blended the first five ingredients in the food processor. I put spoonfuls of the mixture in a strip along the length of the pastry sheet. Rolled it over, brushed the edges with milk to stick them together, cut down the sheet, cut up the roll and placed on a baking dish and continued like this until the two sheets were used up. Then I brushed all the little rolls with milk and sprinkled sesame seed on top. I did have some of the mixture left over. That was beautiful for breakfast the next day tossed in the pan with a fried egg.
Fruit and Cheese Skewers
You, dear Reader, don't require a recipe for these. You can see what goes into them, how they are done. I used a Colby Cheese. Colby is a mild cheese that suits a broad range of tastes. Coming as it does in a block, it is easy to cube for the skewers. As for the fruit, it is your choice. I used water, rock and honeydew melons and pineapple. But strawberries would be a great inclusion.
We are now getting into the rhythm of the deliveries from Aussie Farmers Direct. Our milk comes from the Western District and is processed and packed by the historic Warrnambool Cheese and Butter Factory, which sits on the Great Ocean Road at Allansford. Our fruit and veges (see pictures above) arrive every Wednesday.
They are first class and, because they are so fresh and of such high quality, they keep very well. This is an important factor in a household comprising two single people. Herself optimistically signed up for the Family Pack and not the Two Person Pack. So each Thursday, I am getting into the habit of sorting, storing and planning. If we can manage to get through a Family Pack of fruit and veges a week rather than pick up the odd piece as we go, then there'll be roses in the cheeks of this household!
Our free range eggs come early in the week - and, in case we are not using them up quickly enough, a quiche goes on the menu along with a fresh salad. However, what you see pictured above is the Lazy Cook's Quiche. I figured if one can have small bread cases for savouries, why not large ones? So here is the Lazy Cook's Quiche:
Lazy Cook's Quiche
Bread Case: dip sufficient slices of bread in milk to line your pie dish. (My dish is large.) Ensure that slices abut and/or overlap so that the plate is covered. You will need to trim slices for the edge and, if necessary, to cover abutting corners. When placing the bread around the edges put the crust uppermost because this gives a nice crunchy crust when it is baked.
Filling: I used fresh asparagus, onions, diced potato, peas, fresh herbs, 4 eggs beaten with Carnation Evaporated Milk, salt. Quantities will vary according to the size of the pie plate and the vegetables you have available.
Bake in a slow oven (somewhere around 150 degrees to 170 degrees) on a low shelf. When the filling is set cover with grated cheese. Continue to bake until the cheese is golden brown. I usually turn off the oven when the cheese is melted right across the quiche but is not yet brown. I then leave the quiche in the oven. It continues to cook and can be left until it is the right temperature for serving. Allowing about 45 minutes to an hour for cooking is best so that the egg mixture is set and the vegetables are cooked through but not overdone. Quite more-ish!I have taken the laziness and bread casing a step further with an Apple and Pear Tart. The bread casing was done as described for the quiche, apples and pears were cored and sliced thinly (four pears and five small Granny Smith's), the juice of an orange sprinkled over them, along with three dessertspoons of brown sugar. Again baked at 150-170 degrees. A low temperature is needed to allow the fruit to cook through. The fruit is piled on because as the fruit cooks and loses its liquid, it sinks down. This was a vote-winner.
As I write this, Melbourne has received soaking rain for the past eighteen hours. It is wonderful and most welcome. I worked very hard to get the vege garden in and planted because there is a local wisdom which says that, to have tomatoes for Christmas, they have to be planted by Melbourne Cup Day. My plants have been in for just over a week and now, with the rain, all that is needed is some moderate weather for them to take off - I hope and pray. Tomatoes for Christmas? We'll see.
And now for the piece-de-resistance.Cappuccino Cake
- 250 g pack of butter, softened
- 250 g light soft brown sugar plus 2-3 tablespoons
- 300 g self-raising flour
- 4 eggs beaten
- 50 g walnuts, toasted and finely chopped (food processor is easiest), optional
- 200 ml very strong coffee (made fresh or with instant), cooled. (You are using Fair Trade coffee, aren't you, dear Reader?)
- 500 g tub mascarpone
- 2 tablespoons light soft brown sugar
- Cocoa powder or drinking chocolate, to decorate
- Heat oven to 180 degrees Centigrade/ 160 degrees convection
- Butter 2x20cm sandwich tins
- Line the bottoms with greaseproof paper.
- Beat butter and sugar together with electric beaters until pale and creamy.
- Add the flour and eggs in one go
- Keep beating until evenly mixed.
- Fold in the walnuts (if used) and half of the coffee.
- Spoon the mix into the prepared tins and bake for 25-30 minutes or until golden and well risen.
- Leave the cakes in their tins for 5 mins before turning onto a wire rack.
- Sweeten the remaining coffee with the extra sugar and sprinkle 4 tablespoons over the sponges.
- Leave to cool completely.
- While the cakes cool, make the frosting.
- Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy.
- Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake.
- Decorate with a dusting of cocoa powder or drinking chocolate.
Sunday, October 21, 2007
Sunday, October 07, 2007
- This is untrue - and prices are not rolling back i.e. when are they rolling back to? - are they rolling back on every item or only some items?
- This is true - but how is the rolling back being done and at whose expense? Stories persist of farmers being squeezed; of farmers being flooded with paperwork as Woolworths imposes their auditing procedures upon them. And what about employees - are their wages and working hours and intensity of work being squeezed too? Are suppliers being forced to cut and cut their prices to get shelf space to put their products up front?
Miss Eagle suspects that the answer to each question is in the affirmative. Woolworths are progressively introducing their trendy looking house brand, Select. Some stories are around that Select is gradually taking shelf space away from other wholesalers. In other words, Woolworths are not giving existing suppliers a fair deal. Dear Reader, if you are not already taking time to check the labels on all the products that go into your shopping basket - please do so from now on. To whom are you transferring the power of your grocery dollar vote? Towards Australian business and employment or to foreign businesses who do not pay their employees well, who do not meet appropriate environmental standards? If you think this is exaggerated, Woolworths had to answer questions recently about Select brand toilet paper which had its source in unsustainable forest harvesting.
As a consumer, dear Reader, are you prepared to be relieved of what power you might have and give the decision-making to large corporations to make decisions in their own interests which, in the end, may not be in your best interests?
So, here at The Trad Pad, we are willing to give Aussie Farmers Direct a go.
Thursday, October 04, 2007
- 1 1/2 cups of butter or margarine
- 1 cup of granulated sugar
- 1 egg
- 2 tablespoons of milk
- 1 teaspoon of vanilla
- 1/2 teaspoon of almond extract
- 4 cups of plain/all-purpose flour
- 1 teaspoon of baking powder
- Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit
- Thoroughly cream butter and sugar
- Add egg, milk, vanilla and almond extract
- Beat well
- Stir together flour and baking powder
- Gradually add the creamed mixture, mixing to make a smooth dough.
- Roll out
- Cut into shapes
- Bake for 6 to 8 minutes
- Cool on rack
Tuesday, October 02, 2007
Wednesday, September 19, 2007
Friday, August 10, 2007
Thursday, August 09, 2007
Wednesday, August 08, 2007
- I prefer a little less cornflour and use 8 oz plain flour and 4 oz cornflour
- I place the biscuits on a greased and floured tray
- A quick oven is a hot oven - so about 200 or 220 degrees Celsius - and keep any eye on them
Tuesday, August 07, 2007
Come, dear Reader, and let's grapple with an apple. My father told my mother that he married her because of her mother's Apple Pie. There is nothing quite like an Apple Pie to win the heart of a traditional male. It never fails. But one needs some variation and Miss Eagle is always on the look-out for dishes that meet the same criteria as the Apple Pie. These two recipes, the Boiled or Baked Apple Pudding (I steamed mine) and the Bread and Butter Apple Meringue Pudding, meet the criteria:
- traditional qualities
- substantial and filling
- full of flavour
From The Schauer Australian Cookery Book
Well grease a pudding basin with butter substitute. Coat well with brown sugar. Line basin with suet or short dripping crust. Fill basin 3 parts full with peeled, cored and thickly sliced apples. Mince 2 pieces of candied peel. Spread over apples with a grating of nutmeg. Cover with 1/2 cup of sultanas or currants and large tablespoon of butter substitute in small pieces. Cover closely with pastry lid pinching wet edges together well. Cook for 2 hours in slow oven or steam 3 hours.
When turned out has a nice brown crust and is delicious eating.
Miss Eagle's Notes
- There is nothing quite like suet or dripping as the fat component in a shortcrust pastry. Suet is particularly good in boiled puddings such as the Christmas Pudd in a cloth. However, I am no longer prepared to kill animals for this purpose and use butter or a substitute.
- The pastry I used was 6oz Plain Flour; 1 tablespoon of butter; 1 dessertspoon of lemon juice; salt; water.
- When stretching the pastry in and across the steamer, I put some of the apples in the base of the steamer to hold the pastry in place. I then stretched the pastry into place across the steamer. The apples, sultanas and candied peel (read mixed peel), were then added. I used all the apples I had and the steamer was probably more than three parts full. I then put the pastry lid on and tucked the pastry above the apples on the sides of the steamer in and around in a pinched edge.
- As the apples cook, they sink and this is responsible for the wrinkly look of the pudding.
BREAD AND BUTTER APPLE MERINGUE PUDDING
The basic format for this is the Bread and Butter Custard which itself is based on the traditional Baked Custard. Back in Miss Eagle's early life when imperial measure was all the go, Baked Custard was made with 1 pint of milk, 2 eggs, 2 or 3 tablespoons of sugar, and a capful of vanilla. These are the proportions I still use. Bread and Butter Custard is made by adding 2 slices of buttered bread cut into quarters. Queen Pudding is a further variation on the Baked Custard in that the eggs are separated and the whites whipped into a meringue with caster sugar. The Baked Custard when cooled is spread with jam and then topped with meringue and baked in a slow oven to lightly brown.
So to this variation. The dish in which I baked the Pudding is quite large. I used lots of apples - about 8 to 10 Granny Smith's although they were not large. Layer the apples with buttered bread cut into quarters sprinkling brown sugar and sultanas between as you go. I used 5 eggs, separated. Beat the yolks and milk together with vanilla. Fill to the brim. Sprinkle with grated nutmeg. Place Pudding dish in a baking dish of water and bake in a slow oven. When Pudding is baked and cool, spread with jam and cover with meringue made from the whites of the 5 eggs and caster sugar. Bake in a very slow oven until cooked and coloured. Absolutely scrumptious!
Monday, August 06, 2007
Over at Jugalbandi the A Fruit A Month Round-up is up. The focus is Watermelon. I have to tell you, dear Reader, that I will be surprised if you are not suprised by what is there - and it is there in quality and quantity. Whoda thunk of a constructive use for watermelon rind? Would you use a watermelon as a vase? And did you know about square watermelons because I certainly did not?
A Fruit A Month is the brainchild of Maheswari at Beyond the Usual.
This month, A Fruit A Month has the hospitality of Sig over at Live to Eat. The fruit is lychee and Sig has kicked us off with some wonderfully scrumptious recipes. Oh dear! A culinary stretch exercise once again!
Monday, July 30, 2007
- 1 large ripe watermelon (remove rind and sees)
- 4 cups of sugar
- 1.5 kg oranges
- 1 cup of water
- Slice watermelon into slivers and measure to make about 1kg of pulp.
- Place in a large bowl with 2 cups of sugar and let stand for 2-3 hours.
- Peel and see enough oranges to make 1kg.
- Slice oranges thinly and set aside.
- Remove white pitch from 2 of the orange peelings
- Cut the rind into thin strips and reserve
- Put watermelon mixture into a heavy based saucepan or boiler.
- Heat to boiling, then simmer, stirring frequently, approx. 50 minutes
- In another large heavy saucepan, dissolve remaining 2 cups of sugar in water.
- Add sliced oranges and reserved strips of rind.
- Heat to boiling, reduce hear and simmer, stirring frequently for 45-50 minutes.
- When both jams have almost thickened to desired consistency, add watermelon jam to orange jam
- Simmer until thickened.
- Remove from heat and stand 5 minutes.
- Pour into warm, sterilised jars and seal. When cool, label and date.
Luscious Orange Watermelon Dessert
- 600 ml plain yoghurt
- 200 ml Orange Watermelon Jam
- 2 tablespoons of gelatine
- 1/4 cup of orange juice
- 2 tablespoons of orange rind
- 300ml thickened cream
- Combine yoghurt with jam.
- Dissolve gelatine in orange juice.
- Heat juice and gelatine in microwave to dissolve.
- Add to combined yoghurt mixture with grated orange rind
- Allow to partially set
- Whip cream and fold through.
- Spoon into glass serving dishes.
- Chill to set.
- Serve with chilled watermelon slices and orange segments.