small pleasures

Sometimes I feel like I'm a whirlwind of activity, constantly rushing from one thing to the next (or thinking about a million different things all at once - what I am doing, what I should be doing, what I want to be doing). I need to intentionally take the time to s l o w  d o w n .  .  .

Recently I've made the change from coffee to tea, a rather big deal for someone who has been a long time coffee drinker, and I have been finding that it has helped even me out. There is something more restful about tea, more contemplative.

I've also tried to start taking more pleasure in small, simple things. I have a tendency to get the winter blues and whilst it's not winter yet I've been trying to focus on the beautiful things about the changing season to try and keep positive - colourful leaves, getting out my favourite cardigans and scarfs and drinking lots of hot beverages out of fun cups, such as my favourite Austen above. When enjoying a nice cup of tea out of this mug I like to pretend I'm in an old-timey tea house in Bath spotting gallant chaps dashing in from the rain. Mmmm...

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this has been the week

A few pictures from a walk I took this week during a brief patch of sunshine. The glimpse I had of the pair of birds flying high above reminded me in a very small way of this wondrous video. It's been a little bit of an emotional rollercoaster of a week, featuring worry of almost ridiculous proportions (the picture of the graffiti seemed to sum up my general sense of indecision) but I'm feeling a lot better this sunny Friday and looking forward to lots of good things: my Dad hopefully coming home from hospital on the weekend, catching up with friends, a party, cooking up a storm and some other new ventures.

During a brief flurry of activity one afternoon I even made some nice cornflake biscuits, which I'm keen to make some more of - this time perhaps with cranberries or sultanas, although with Anzac Day coming up next week I'm sure I'll be making some of those biscuits too.

Afternoon Biscuits (with cornflakes)  

Adapted from Homecooked 

¾ cup plain flour

½ cup cornflakes

1 cup rolled oats

¼ cup desiccated coconut

¾ cup honey

75g butter

75g applesauce

1 tsp bicarbonate of soda

2 Tbs water

Preheat oven to 180°C and grease a large baking tray. 

Combine the dry ingredients in a bowl and set aside. In a small saucepan combine the butter, applesauce, honey and water over medium heat until the butter has melted and the ingredients are all combined. Then stir in the bicarbonate of soda. It will froth up. Don’t be alarmed.  

Pour the foamy mixture into the dry ingredients and stir until combined. The mixture should be firmish but still a touch tacky. If it's looking too firm add a small amount of water, if too tacky - a small amount of flour. Place spoonfuls of the mixture onto the baking trays and press with a fork to flatten slightly. Bake for 12-15 minutes or until golden brown. Cool on a wire rack before consuming all in one go, as we did.

Wishing you a lovely sunshiney weekend!

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birthday weekend

I turn 31 today - good heavens! But I'm in good spirits because Kristian and I just came back from a weekend in the Blue Mountains - a weekend of views, relaxation and lots of delicious food and drink. We stayed in a little cottage right near Echo Point and the Three Sisters and were minutes away from the breathtaking views. Looking out over the valley we felt like we were standing on the edge of the known world. It was a clear day yesterday and we could see for ever.

Although we only stayed for two nights I somehow managed to pack enough food for a least a week so, whilst there was lots of amazing snacking, great meals what not, there was also a fair bit of lying on the couch with a full belly groaning. No complaints though, it was so nice to escape from the city for a few days, to read and play cards, to wander in the bush and generally loll about.

Some highlights: the flowerpot scones at The Wayzgoose Cafe in Leura, a surprisingly good coffee at the top of Scenic World, hearing Japanese schoolgirls screaming as they went down the Scenic Railway (I screamed internally), homemade kebabs at the Katoomba waterfalls for lunch, the miner's cottage in the bush, hearing the incredible vocal mimcry of the Lyrebird and Norman Lindsay's house (and cafe - where I had to have yet another round of scones!)  All in all a damn fine birthday weekend!

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golden

This afternoon, I was sitting in my study feeling the temperature dropping and becoming more and more hunched over and cold when I decided there was nothing for it but to run my hands under warm water for a few seconds (works wonders) and put the oven on. It was also afternoon tea time and since I've only got a few more days off before starting a new job I thought I should take the opportunity to get baking mid-afternoon, whilst I still can.

We are getting low on ingredients of all kinds in our house at the moment, but we did have some pumpkin and I had an idea. I love putting pumpkin into sweet things, being a little bit sweet itself, it adds a richness to the mix and such a golden yellowy hue. I've been enjoying the autumn colours so much lately, it feels like a visual pay off for weathering the colder temperatures. Similarly with food, there's something about eating colourful, especially golden, ingredients - it feels like you're ingesting light and warmth.

Pumpkin and ginger muffins
Adapted from this recipe
Makes 12

200g plain flour
100g wholemeal flour
75g brown sugar
1/2 tsp nutmeg
1/2 tsp ground cloves
1 Tbsp ground ginger
pinch of salt
1 lightly beaten egg
120g pureed pumpkin
dollop of honey
75ml skim milk
40ml sunflower oil
3 Tbsp chopped crystallized ginger

Preheat the oven to 175C or 350F. Line a muffin tin with baking cases.

Chop and steam the pumpkin and then puree.

In a medium bowl, combine the dry ingredients with a spoon.

In a large bowl, beat the egg, pureed cooked pumpkin, milk, oil and honey until well combined. Add the dry ingredients to the pumpkin mixture and fold together, adding the crystallized ginger in at the end, being careful to avoid over-mixing.

Spoon the mixture into the baking cases and bake for 20 minutes. Remove muffin tin from the oven and leave to cool for a few minutes. Take out the muffins and cool on a rack.

Now, here's the enjoyable bit. Make yourself a cup of tea, or a coffee could be rather good too, and find a patch of afternoon sun to sit in whilst you eat enough muffins to feel like you're glowing from the inside.

Have a happy and warm weekend!

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in a pickle

I realised at the end of this weekend that I had entered something of a nanna state. Somewhere in amongst going out to see the excellent Smoke and Mirrors and preparing for a job interview, I managed to make pumpkin scones, a spinach and chicken pie and about 7 jars of pickles. I also somehow sprained my wrist whilst sitting on the couch. Achievements all round. But let's get on to the pickles because they were quite exciting, in a way that preserves tend to be.

My gran and I were both big supporters of pickles and cheese on toast, actually, make that most things and cheese on toast, but especially pickles. I am instantly transported back to her tiny kitchen whenever I dip into that lurid yellow preserve. There is something about pickles that is homely and nourishing and just plain good and so I thought it was about time that I made some from scratch.

This would be the point where I found Gran's handwritten long lost recipe but alas I couldn't find anything of the sort amongst all my cookbook paraphernalia and so I turned to the excellent and reliable Homecooked - favourite recipes from Australian kitchens (with recipes selected by Maggie Beer, Valli Little and Ian McNamara). It's a little hard to find but I heartily recommend owning a copy of this little gem. It has so often had a recipe for something obscure/ old fashioned that I've got it in my head that I want to make and haven't been able to find anywhere else, such as: savoury cheese puffs or passionfruit flummery or puftaloons or... you get the idea.

Anyway, there in the back was a recipe for green tomato and cucumber pickles that looked to be just the ticket. I didn't have any green tomatoes but I didn't let that put me off and instead substituted carrots and leek for the tomatoes. I also quartered the recipe because otherwise it produces 27 cups and whilst I like pickles, I probably couldn't put away that many of them.

Pickles
Adapted from Homecooked, ABC Books
Makes approximately 7-9 cups

125g salt
4 cups water
500g onions, chopped roughly into chunks
500g cucumbers, unpeeled and chopped
250g of leeks, finely sliced
250g carrots, chopped
1 1/4 cups sugar
1/2 cup plain flour
3/4 Tbs ground turmeric
1/2 tspn white pepper
3/4 Tbs curry powder
3/4 Tbs mustard powder
2 1/4 cups white vinegar
1/2 tspn ground allspice

Dissolve the salt in the water in a large (non-aluminium) saucepan on low heat. Put the vegetables into the saucepan and stand overnight. Next morning, place the pan on high heat, bring to the boil and cook for 5 minutes. Remove from the heat, drain and rinse the vegetables well.

In a medium bowl, mix together the sugar, flour, turmeric, pepper, curry powder and mustard powder and mix to form a paste with 1 cup of cold water.

Put the vinegar and allspice into a large saucepan and bring to the boil. Stir in the paste mixture and return to the boil until it all thickens. Add in the vegetables and stir through to combine. Pour into clean jars and seal immediately. Keep in the fridge for afternoon snacks or for any time you feel like a slab of bread with pickles and cheese, or just pickles, or whatever your fancy.

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wedding watch, with scones

I have lots of stories and recipes to share from our weekend away in the country - rolling hills, log fires, giant parsnips, farmers' markets, a dog called Tuppence and so much more - but first there is the little matter of a wedding, a royally good excuse to indulge in some of my favourite things.

The idea first occurred when we were sitting with our friend Sophie in a café in Leura and they'd run out of scones. Within seconds the word 'scones' had morphed in my mind into a full-blown marriage watching menu of favourites - English muffins, Pimms, Gin and Tonics, cider, sausages, baked beans, bread and butter pudding, scones of course (a little drinks and desserts heavy but it is a celebration after all.) I knew it was naff but I was excited nonetheless. As it happens, there were a few opportunities to practice my scones and more than one afternoon tea before the big event so, of course, the minute we crossed the home threshold, I headed straight for the kitchen.

When I think about afternoon tea I seem to channel the influence of my rather distant British ancestry. At around 3pm, I feel there should be hot, strong tea, freshly baked scones with cream and some sort of jam or marmalade and possibly a slice of a nice ginger cake or something similar as well. I think we may be starting early on the big day....

Scones with Jam and Cream
Adapted from Stephanie Alexander's The Cooks Companion

500g self-raising flour
2 tsp baking powder
100g butter
300ml milk, soured with a squeeze of lemon
extra plain milk to glaze
your favourite jam
1 cup cream

Heat oven to 220C then grease and flour a baking tray.

Put the flour, baking powder and chopped butter in bowl of a food processor and pulse until the mixture resembles breadcrumbs. Another more hands-on method is to grate the cold butter into the flour mixture and then rub into the flour with your fingertips. This is my rustic, farm kitchen approach, mainly because - are you ready for it? - we don't own a food processor. Yup, it's all good arm muscle action for me, which to be honest with you I kind of like - you feel more connected to the process of baking when you are elbow deep in flour.

After your dry mix is looking suitably crumbly, add the milk, mix together quickly to form a dough and pat into a round or rectangle about 3cm thick on a floured breadboard. It might be quite sticky at this point but don't worry, just generously coat with flour and knock it all together. Cut into rounds or squares and put close together on the prepared tray.

Brush tops with a little milk and then bake for about 12-15 minutes. Meanwhile, beat the cream until soft peaks form. Cover and store in the fridge until needed. Remove scones from the oven and allow to cool slightly on a wire rack.

Serve the scones whilst still warm with lashings of jam and cream and nice hot cup of tea, or perhaps some Pimms, depending on the occasion. I think the royal union may call for at least one or two genteel cups of Pimms, don't you?

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