This week-ends markets in Victoria - 2013-04-27 and 2013-04-28

Fourth Saturday-Sunday Markets

4th Saturday	Where	When	Entry	Notes
Ballarat Lakeside	Windmill Drive, Lake Wendouree, Ballarat	9am-1pm	free	2nd and 4th Saturdays, except December - 2nd Saturday only
Bentleigh	East Bentleigh Primary School, 90 Bignell Road, East Bentleigh	8am-12.30pm	$2 entry	4th saturday excl. January;
Casey-Berwick	The Old Cheese Factory, 34 Homestead Road, Berwick	8am-12.30pm		Dec 20th from 4pm to 8pm
Churchill Island	Churchill Island, Phillip Island	8am-1pm		Every Saturday during January - 8th, 15, 22, 29
Hume Murray	Gateway Village, Lincoln Clauseway, Wodonga	8am-12pm		Every 2nd Saturday from Jan 8th
Keilor East	Centreway Park, Wyong Street	8am-1pm		Starts: November 24th
Lancefield	Centre Plantation, High Street, Lancefield	9am-1pm		3rd Saturday in December
Mansfield	Mansfield Primary School, Bottom Terrace. Entrance off Highette Street, Mansfield	8.30am-1pm		No Market in January
Monty	Montmorency Primary School 60A Rattray Road, Montmorency	9am-1pm	gold coin	entry proceeds go to Primary School
Myrtleford	St Paul's Anglican Church, Clyde Street, Myrtleford	8am-12pm		Each Saturday - January to May; 1st/3rd Saturday - June to December
Newtown	Cnr Shannon Avenue and West Fyans Street Newtown Geelong	8am-1pm
Preston	Bell Primary School Corner Scotia St and Oakover Rd, Preston	9am-1pm	$2	children free
Slow Food	Abbotsford Convent, St Heliers Road, Abbotsford	8am-1pm	$2	Parking:$2
Taste of Gold - Monash	Monash University Clayton Campus Car Park	8.30am-1pm		moved from Holmesglen TAFE; no market January
Traralgon	Kay Street Gardens, Kay Street, Traralgon	8am-1pm
Torquay	Torquay Central, Bristol Road, Tourquay	8.30am-1pm		every saturday
Yarraville	Yarraville Gardens, Cnr Hyde and Sommerville Roads, Yarraville	8am-12pm

4th Sunday	Where	When	Entry	Notes
Fitzroy-St Kilda	Corner Fitzroy St & Lakeside Drive	8am-1pm
Flemington (ex Melb Showgrounds)	Debney Park Secondary College, 169 Mt Alexander Road, Flemington	9am-1pm		Every Sunday; restarts 9th January 2011; Parking $3
Kinglake	In the Shed, cnr Heidelberg/Kinglake Road and Healesvill/Kinglake Road	9am-2pm		Ex Yarra Glen Railway Market
Manningham	The Manningham Club 1 Thompsons Rd, Bulleen	8am-1pm		gold coin donation
Mt. Eliza	Cnr Mt Eliza Way and Canadian Bay Road, Mount Eliza	9am-1pm		No market in December
Mulgrave	Grounds of the Body Shop, Cnr Jacksons & Wellington Rds Mulgrave	8am-1pm		Every Sunday;
Yarrawonga	Piper Street, Yarrawonga	8.30am-12.30pm

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. 

Wonderful! Delicious! 

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

Ingredients

Base

1 cup SR Flour

1/2 cup caster sugar (I love that raw caster sugar)

60 gr butter

1 egg

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.

Filling

1/2 cup caster sugar

1/4 cup lemon juice (adding a bit of grated rind turned out to be nice)

60gr butter

1 egg

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!

Alla Wolf Tasker convinces me about the sort of food obsession we really need

Am listening to/watching this:

IQ2 Debate: 

Our Food Obsession Has Gone Too Far

 This is a must and thoughtful watch.

I particularly enjoyed the contribution of Alla Wolf Tasker

who runs The Lake House down the road at Daylesford. 

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:

      

Buttery Butter Biscuits are easy-peasy

This morning, I was up at 6am to make some biscuits.  Now I haven't made biscuits since I can't remember when so I wanted something that was great but no fuss.  I also didn't want a cream butter and sugar type biscuit because, at that hour, I didn't want to use a noisy mixer.  I thought 'melted butter' but I don't have a recipe - at least I think I don't - for biscuits that are made with melted butter. So to the 'net and Google and up came this.

BUTTER BISCUITS

Ingredients:

• 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)

Method:

1. Melt butter in saucepan, bring to the boil, then remove from heat, and allow to cool slightly.
2. Transfer butter to a large bowl, stir in sugar, then add egg, coconut and flour and mix until ingredients are combined.
3. Roll heaped teaspoons of mixture into balls, place onto greased oven trays, and press lightly with a fork.
4. Bake at 180 degrees C for 20 minutes or until golden.
5. Allow biscuits to cool on trays for a few minutes, then transfer to a wire rack to cool completely.
6. Biscuits will keep for several days in an airtight container.

These biscuits are delicious.  I plan to try out a few variations. My thoughts are:

• 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.