In 2008 this cake was a firm favourite. Still is!
Lemon and Poppyseed cake -see the recipe here
Sweet Potato Hummus
Replace the chick peas in your favourite hummus recipe with roasted sweet potato, and add some zest of a lemon or lime for a lovely change of flavour which will be welcomed by those (like me) whose digestion finds chick peas difficult.
Cream of Anything Soup Mix
I found this on a website or forum somewhere, but I am not sure where!
1 cup of powdered milk
2 tablespoons of cornstarch (cornflour in Australia)
2 tablespoons of chicken or veggie stock powder (or dried mushrooms, celery leaves etc)
Half a teaspoon dried basil
Half a teaspoon thyme
One quarter of a teaspoon of black pepper
Keep this mix in a jar and use it to make a soup like this :
Saute whatever veggies you have on had -eg cauliflower, pumpkin, mushrooms, celery until soft, or use leftover cooked veg. Add just enough water to cover, then add one third of a cup of the mix. Cook whilst stirring. Blend with a stick blender.
Scones -from an old and much loved and stained Wembley Downs Primary School recipe book
In a bowl combine 1 cup of cream with 2-3 eggs (depends on size of eggs), a generous tablespoon of sugar and 1 cup of milk. Stir in 3-4 cups of SR flour which has been sifted. Make a wet dough and turn out onto a floured board. Shape with your hands into a flat circle about 4 cm thick and cut scones with a cutter or knife.
Bake on parchment paper in a very hot oven (230 degrees) for about 11 minutes.
These freeze well. When you take them out of the oven you can defrost for about 10 seconds in the microwave, but for best results warm under the grill for a minute or so.
370 mls tepid water
1.5 Tablespoons olive oil
0.5 cup Linseed Almond Meal and Sesame seed mix (sold as LSA in supermarkets)
1 teaspoon salt
1.5 Tablespoons brown sugar
320 g plain bread flour
220 g wholemeal plain flour
1.5 teaspoons yeast
I make my bread in a stand mixer with a dough hook, starting with the liquid ingredients. Weigh everything, even the water. In winter it is worth warming the flour in a very low oven until, when you stir it with your hand, the flour does not feel cool anymore.
Mix on very low for about a minute, then on a slow speed for 5 minutes.
Oil a bowl and tip the dough into it. Add a plate upside down on top -it doesn't hurt to have oiled the plate too, and even in winter you can warm the bowl and the plate first. Then you leave it for about 2 hours until the dough has an even surface and has risen about twice as big as the dough you first tipped in. You need a warm space for this to happen -put it in front of a sunny window, in an oven you had on low and then turned off, in an esky after you lined it with a towel.
After two hours tip the dough onto a floured surface and give it a bit of a knead with your hands for about 2 minutes. Shape the dough with your hands and put it into an oiled loaf pan.
Now you need to keep it both warm and moist for about 30 minutes or so: a big plastic box is good. It is about this time I put the oven on as hot as it can go -about 250C. When the dough has reached about 2cm beyond the lip of the loaf pan, it gets a quick snip with my kitchen scissors on top to make some 'expansion joints". Then in the hot oven for 15 minutes and then cook further at 180-200 degrees for 25 minutes.
It is done when it smells like bread, and when you tip the bread out of the tin and tap it, is sounds like a drum.
Yes it is tempting to eat it warm but it needs to cool completely before you eat it. Bread needs to steam and cool!
For this recipe you need a sourdough starter. Here is how I made mine -from following this link
350mls tepid water
150 g starter at 100% hydration
600 g flour (plain or a mix of plain and wholemeal)
1 T oil
1 teaspoon salt
Follow method for breadmaking as above, in the LSA loaf. Recently I have been making free form loaves, which are a lot of fun.
December 2017 update:
I have had great results from starting my mix as described above -after dinner the night before. I leave it to prove overnight in a bowl on the bench, with an oiled plate on top. By morning I have a dough which has completely filled the bowl. I give it a light kneading, just enough to make it look and handle like dough again, and put it in the banneton. Then I cook it UNDER A DOME -I use the covered roaster that I own - for 35 minutes at 240C. Take the lid off after that and cook for a further 15 minutes. This gives the bread more time to rise in the oven before the crust sets, so you get a lighter airy loaf, with a thin crisp crust.
Drain a can of bean mix and rinse well. Add the juice of a lemon and one or two crushed garlic cloves. Blend well.
Spicy feta dip.
This is salty and spicy and I bet you can't stop when you have tried it.
Take about a 100 g of feta and mash it roughly. Add to that about two large tablespoons of sour cream. one half teaspoon of vinegar and one half teaspoon of olive oil. Add about a half a teaspoon of dried chilli flakes. Mix.
Turkey legs 3 ways
This is soup made from turkey stock and potatoes, sweet potatoes and cauliflour. I used the stick blender before serving.
I bought some turkey legs because they were cheap -anything under $10 a kilo interests me. There were three in the pack. I googled a recipe and put them in the slow cooker with smoked paprika, fresh herbs including parsley, fennel and thyme, and we ate them for dinner the first night with a rice and vegetable warm salad base.
There was quite a lot of stock and meat left over from dinner. We saved the meat and put the bones back in the slow cooker and cooked overnight.
The next night DH made a risotto with the strongly flavoured stock, and added some of the turkey meat as well as frying a chorizo sausage to add to the meal. DH is our risotto maker and it is always good, but this time it was exceptional.
The third meal was a TLT for each of us for lunch: Turkey, Lettuce and Tomato toasted sandwiches with aoli
All of this was so tasty and cheap! Any time I see turkey legs on sale I will buy more.
Sun dried tomato dip
I used half a jar of sun dried tomatoes. (I buy these in quantities-they are so useful!)
I used half a tub of sour cream (I buy the cheapest no name brand. Don't worry too much about the use by date either-it lasts at least several weeks beyond it)
I handful of dried onion flakes-I would . say at least a tablespoon (I buy these from a bulk supply shop).
Whizz everything together, put in a serving dish and put in the fridge for about an hour to let the onions rehydrate, and in so doing soak up some of the liquid in this dish, and serve with fresh home made bread or chopped fresh vegetables.
Roasted Capsicum, Tomato and Pumpkin Soup
I had about two cups of chicken stock, which had been made in my small $16 from the supermarket slow cooker -one of the best things I ever bought - with the leftover bones of 6 chicken legs. To this I added a tin of tomatoes and 5 roasted capsicums. I buy huge jars or tins of these roasted capsicums from the bulk shop and freeze them in small portions. I then added a handful of cauliflower florets and stems -the remains in the fridge of a whole one I had been using up. I added quite a decent wedge of pumpkin cut into bits and peeled of course. After about 20 minutes I blitzed it all with my stick blender -and it was absolutely delicious.
A variation of this -instead of the cauliflower and pumpkin you can add a tin of chickpeas or some beans well drained. I have done this too and it is nice. The pumpkin adds some sweetness of course.
If you have any cream or sour cream you can swirl that through as you serve.
Brown Rice Salad
Cook brown rice and add to it any vegetables you have on hand. Steamed broccoli is popular around here, but you could add chopped spring onions too, with tomatoes and celery as well. It helps a lot to add sesame seeds and toasted cashews and chopped mint , but the big transformative element is the right dressing. Here is our current favourite: mi x together 2 tspns sesame oil, 2 Tablespoons soy sauce, 1 tspn grated ginger, 1 Tablespoon tahini,
Autumn Harvest Soup
I harvested a small sweet potato and some tomatoes this morning. This is what resulted. It was amazing!
2. Fry in olive oil an onion and chopped garlic. Then add chopped carrots (3 or so). Fry for a few minutes and then add a heaped teaspoon of the Roasted Sri Lankan curry powder below and fry a minute or two longer until fragrant and everything is coated. This is the second magic -the curry powder is amazing here. It doesn't add much heat, so if you like you could add chopped chilli or chilli flakes.
3. Add about 500 mls of water -or any leftover casserole bits and bobs you have plus some water.
4. Tumble in the roasted veg and 1 tin of Roma tomatoes with its juice and simmer for 5 minutes or until the carrots are soft.
Blend with a stick blender and serve with sour cream. If you can eat it outside on a warm autumn afternoon you are a very blessed person indeed.
Roasted Sri Lankan curry powder
I wanted to make a Sri Lankan pumpkin curry so I made some Roasted Sri Lankan curry powder. It was fun and easy to make, and smelled absolutely amazing. I have to say that the supermarket staple Keen's curry is a dull alternative, now that I have the Sri Lankan curry.
It doesn't have any chilli, so if you like heat you add the curry powder and as much chilli as you like.
The curry powder uses all the things I had at home already! Coriander seeds, Cumin, Black peppercorns and Uncooked Rice, Mustard seeds, Cloves, Cardamom Seeds Fennel Seeds.
These recipes were popular around here. The curry powder was used again last night in a beef curry, to which I added garlic, ginger and chilli along with curry leaves from the garden. I also used some dried grapefruit skin, which adds a huge depth of flavour to any casserole, and the juice and zest of one lime.
Find all the instructions here for the curry powder.