tag:blogger.com,1999:blog-54362544885313092822024-03-16T15:07:51.844+11:00Billie BitesVegetarian meals to inspire the whole family.
Our goal was to cook one meal, feeding our daughter everything we ate. We succeeded. Now we face our new challenge - discerning Billie.Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-5436254488531309282.post-72948634710138555122012-10-01T00:00:00.000+10:002012-10-01T00:00:02.775+10:00FOOD BLOG: MUESLI COOKIES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVQYsD9vNdkJ1DAbx2hoPMLI9xdnzjPZ0mSpyJ_snB8DJV15EZ9NifxV5CM7j_tYloVUvfgpvXNmGp8R7xUK5TWcjy5i0F7b0U7bXm8n3fUL0321bMTIqoHSiOdxbieJzK4kXIr_ZBoE/s1600/IMG_1777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVQYsD9vNdkJ1DAbx2hoPMLI9xdnzjPZ0mSpyJ_snB8DJV15EZ9NifxV5CM7j_tYloVUvfgpvXNmGp8R7xUK5TWcjy5i0F7b0U7bXm8n3fUL0321bMTIqoHSiOdxbieJzK4kXIr_ZBoE/s400/IMG_1777.jpg" width="300" /></a></div>
<br />
You can actually eat these for breakfast. Not that I'm publicising that point in my household, as it's hard enough keeping these around for a couple of days.<br />
<br />
I'm very proud of these creations. Not only do they taste fantastic, they put to shame other muesli cookies. No butter, sugar or flour and just a moderate amount of honey to sweeten them.<br />
<br />
I was inspired to dream up my own (along with these very similar <a href="http://billiebites.blogspot.com.au/2012/03/food-blog-muesli-bars-and-cookies.html">muesli bars)</a> after too many frustrating purchases where I thought I had gone for the healthy option and then discovered they were packed with sugar, butter, golden syrup, white flour - you may as well have bought a piece of cake for afternoon tea.<br />
<br />
I've basically stayed true to <a href="http://billiebites.blogspot.com.au/2011/10/muesli-time.html">muesli </a>- my version at least - and then used peanut butter and tahini to bind it. Wheat-free, dairy-free, and low-fat healthy snacks that go down a treat with all ages.<br />
<br />
After my <a href="http://billiebites.blogspot.com.au/2012/03/food-blog-muesli-bars-and-cookies.html">muesli bars</a> were born I experimented and threw in a couple of eggs. I now prefer these to the bars, but if you don't eat eggs the muesli bars are popular too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNHNlLuvHBMFw5uOmud3i3AJFg8x2Nov6Pcx4znSGd2WDATGkxlgn4B-W4znK8nCvAYs3t4JBhtSCLtauKNeqdWNwmSeIvpii_t6ceviBKQx5OIeiqzStrH9pTfcQqk7wHXReXJCmnJ8/s1600/IMG_2115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNHNlLuvHBMFw5uOmud3i3AJFg8x2Nov6Pcx4znSGd2WDATGkxlgn4B-W4znK8nCvAYs3t4JBhtSCLtauKNeqdWNwmSeIvpii_t6ceviBKQx5OIeiqzStrH9pTfcQqk7wHXReXJCmnJ8/s400/IMG_2115.jpg" width="400" /></a></div>
<br />
<span style="color: #cc0000;"><b>RECIPE: MUESLI COOKIES</b></span><br />
<br />
<div style="color: #cc0000; text-align: left;">
<span style="font-size: medium;"><span style="font-size: x-small;"><span style="font-size: small;">3/4 cup of oil (I use rice bran but sunflower would work) or 100g coconut oil</span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>5 Tablespoons honey</span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>1/2 cup shredded coconut or desiccated coconut </span><b> </b></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>1/4 cup sesame seeds</span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>1/4 cup sunflower seeds</span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>1/2 cup raisins/sultanas (use big juicy ones if you can) - optional</span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>2 cups oats</span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>4 Tablespoons peanut butter</span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>1 Tablespoon tahini (If you can't get it just add 1 extra peanut butter)</span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>2 eggs </span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span> </span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVUopeqbvtOSUE8KWwnMm9RtPOsZXMl7y6vxspwP1MqJ-C9ecKIpVz52WNpSvOSkGn2LGqOZBHSs5uiTakl7DLqtA60pAQUoAVU9-9QOX1NvBWQB9YDcTJlJBejjVadZFccxdu8X45uA/s1600/IMG_2119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVUopeqbvtOSUE8KWwnMm9RtPOsZXMl7y6vxspwP1MqJ-C9ecKIpVz52WNpSvOSkGn2LGqOZBHSs5uiTakl7DLqtA60pAQUoAVU9-9QOX1NvBWQB9YDcTJlJBejjVadZFccxdu8X45uA/s400/IMG_2119.jpg" width="400" /></a></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span> </span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><span><span>Preheat oven to 180 c or 350 F. Grease two large, flat and preferably metal oven trays.</span></span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #990000; text-align: left;">
<span style="font-size: small;"><span><span><span style="color: #cc0000;">Melt
oil and honey in small pot on low heat until just bubbling. Meanwhile,
combine dry ingredients in large bowl. </span></span></span></span></div>
<div style="color: #990000; text-align: left;">
<span style="font-size: small;"><span><span><span style="color: #cc0000;"> </span></span></span></span></div>
<div style="color: #990000; text-align: left;">
<span style="font-size: small;"><span><span><span style="color: #cc0000;">Remove oil and honey from heat
and stir peanut butter and then tahini through until smooth. Immediately
mix it through dry ingredients until well combined. Add eggs and combine well.</span></span></span></span></div>
<div style="color: #990000; text-align: left;">
<span style="font-size: small;"><span><span><span style="color: #cc0000;"><br /></span></span></span></span></div>
<div style="color: #990000; text-align: left;">
<span style="font-size: small;"><span><span><span style="color: #cc0000;">Wet hands with hot water and roll large tablespoon lots into round cookies - run your hands under the hot tap regularly as this will really help form the cookies. Place on greased trays and flatten slightly with fork or back of spoon. They won't spread like other cookies as there is no raising agent, so you can place them fairly close together. </span></span></span></span></div>
<div style="color: #990000; text-align: left;">
</div>
<div style="color: #cc0000;">
<span style="font-size: small;"> </span></div>
<div style="color: #cc0000;">
<span style="font-size: small;">Bake until golden browned - approximately 20 minutes. If, like me, you have a conventional oven you will need to swap the top shelf cookies with the lower shelf ones half way through. You also may need to cook them a bit longer to get the cookies nicely bronzed.</span></div>
<div style="color: #cc0000;">
<span style="font-size: small;"><br /></span></div>
<div style="color: #cc0000;">
<span style="font-size: small;">Place on wire rack to cool and store in airtight container. They keep well - but in our house last only a couple of days.</span></div>
<div style="color: #cc0000;">
<span style="font-size: small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCEdKAA83IGtxvWmQ58MDcJFk0t0QPSNzbPxhDXlZIeEgQ7MlmYOId86NmO6Ir5n_I_MZmvPK9_yp0iDdbbyNLajzI6_N1LiLg8ML7V9Zvll9I3m2IkwPXlFkfjx8mAdcjruMxrSB-vQ/s1600/IMG_2122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCEdKAA83IGtxvWmQ58MDcJFk0t0QPSNzbPxhDXlZIeEgQ7MlmYOId86NmO6Ir5n_I_MZmvPK9_yp0iDdbbyNLajzI6_N1LiLg8ML7V9Zvll9I3m2IkwPXlFkfjx8mAdcjruMxrSB-vQ/s400/IMG_2122.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0u2vbhQrJE8lrRC8gE8TY_v6EEziZAgCXxttHsbgaeWob_5USvPAcWJ77RahnNvC-2uV9gb7GKLMad1cjzze4WW1xuIiAEnsCa8S3qJ9yGMM-YiYuProy8tLMFi04nugVWgyzUzItHrI/s1600/IMG_2117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0u2vbhQrJE8lrRC8gE8TY_v6EEziZAgCXxttHsbgaeWob_5USvPAcWJ77RahnNvC-2uV9gb7GKLMad1cjzze4WW1xuIiAEnsCa8S3qJ9yGMM-YiYuProy8tLMFi04nugVWgyzUzItHrI/s400/IMG_2117.jpg" width="300" /></a></div>
Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com896tag:blogger.com,1999:blog-5436254488531309282.post-52580004832009295902012-09-15T00:00:00.000+10:002012-09-15T16:07:39.585+10:00SUPERB CHOCOLATE CAKE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZRU3cc-2xXEDAEhW7JzOa-9fa7Eqb6Le3jVti9gDwfljL26NmfPcHpZ6_jz6IB0SCihQOf6etnBZHI8frvTo5msQFQpncXhiEMrhjkJAn5UsUw875_tA0MLrV9OLqC9NVtEv_9vFRl4/s1600/IMG_2074.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZRU3cc-2xXEDAEhW7JzOa-9fa7Eqb6Le3jVti9gDwfljL26NmfPcHpZ6_jz6IB0SCihQOf6etnBZHI8frvTo5msQFQpncXhiEMrhjkJAn5UsUw875_tA0MLrV9OLqC9NVtEv_9vFRl4/s640/IMG_2074.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Superb Chocolate Cake</td></tr>
</tbody></table>
<br />
There was a bit of a cake-baking frenzy around here last week.<br />
<br />
Billie turned three, and instead of getting overwhelmed hosting one mammoth party I opted to bake three cakes for three celebrations. That way, we also got to try out three different cakes.<br />
<br />
We kicked off the cake-a-thon with my old reliable and extremely <a href="http://billiebites.blogspot.com.au/search/label/chocolate%20cake">Easy Chocolate Cake</a>. It has already featured on these pages, but a friend - caught out when her husband brought a dodgy store cake home for their daughter's birthday last week - had trouble finding it late at night. Make this for any occasion, particularly when time is short. <br />
<br />
The second cake was a surprisingly healthy number with no dairy or oil in the cake at all. Just lots of dates and walnuts and eggs. Oh, and a cream icing. Details to follow.<br />
<br />
But now I would like to introduce you to my new SUPERB CHOCOLATE CAKE. Still quick and easy, just beefed up a bit to make it more interesting for the adults. And a bit larger to cater for those bigger mouths.<br />
<br />
Basically, it's all about the cocoa. Don't be shy. I've ramped it right up to create a rich, satisfying chocolate cake. The icing here makes a difference too - melted chocolate and cream. COCOA NOTE: If you can, invest in the 'pure cacao' stuff. Pricey, but it tastes so much better.<br />
<br />
<div style="color: #cc0000; text-align: center;">
<span style="font-size: x-large;"><b>RECIPE: SUPERB CHOCOLATE CAKE</b></span></div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Cake:</div>
<div style="color: #cc0000;">
2 cups flour</div>
<div style="color: #cc0000;">
1 3/4 teaspoons baking soda</div>
<div style="color: #cc0000;">
1 1/2 cups sugar </div>
<div style="color: #cc0000;">
1 1/2 cups cocoa</div>
<div style="color: #cc0000;">
2 cups milk</div>
<div style="color: #cc0000;">
2 eggs</div>
<div style="color: #cc0000;">
1 1/2 teaspoon vanilla</div>
<div style="color: #cc0000;">
125 g butter, melted</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Icing: (If you don't have cream and chocolate to hand or prefer a simpler icing, refer to one included above under Easy Chocolate Cake)</div>
<div style="color: #cc0000;">
1/3 cup cream</div>
<div style="color: #cc0000;">
250 g dark chocolate</div>
<div style="color: #cc0000;">
30 g butter</div>
<div style="color: #cc0000;">
</div>
<div style="color: #cc0000;">
Preheat oven to 180c/350f. Grease a large round cake tin with a removable base and line the base with baking paper. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Sift dry ingredients together into large bowl. Create a well in the centre and pour in milk, vanilla, eggs and butter. Mix well with an electric beater or by hand until there are no lumps and you have a nice silky smooth cake mixture. </div>
<div style="color: #cc0000;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRVpC0OlDg9W7rN4cl4gWo9pui0UAi7ws7Q5IPIi3XQrUYNI-9evFYZ9pnSc06yYWi8GGv3SCoPTyEIz-UIcvewuVOJfgCuFSDZk8oQhETD5qsZV3IH3VEsGtarIlULNBQl6Jlc_aCk8/s1600/cakelicking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRVpC0OlDg9W7rN4cl4gWo9pui0UAi7ws7Q5IPIi3XQrUYNI-9evFYZ9pnSc06yYWi8GGv3SCoPTyEIz-UIcvewuVOJfgCuFSDZk8oQhETD5qsZV3IH3VEsGtarIlULNBQl6Jlc_aCk8/s320/cakelicking.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You may now lick the bowl...</td></tr>
</tbody></table>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Pour into prepared tin and place on middle shelf of oven. You may want to put an empty oven tray on the rack beneath it to catch any drips (sometimes these tins leak). Bake for between 60 and 80 minutes, depending on your oven. Check it after one hour with a skewer. If the skewer stuck into the middle of the cake comes out clean, you're done. If not, pop it back in for another ten and test again.</div>
<div style="color: #cc0000;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-xmpoYS8-r3FuPfJskdHwc5fx95bbWw0UwJoRyFpd1k2AKqCBJVC3d9hwEl9fmUi4n2IejvoAZj5GWrg6M2fijTmUFqo5OrhfuqKXoDXEukHoYus3SzoGRShIe7iwhuCTaj29-iA-SA/s1600/IMG_2072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-xmpoYS8-r3FuPfJskdHwc5fx95bbWw0UwJoRyFpd1k2AKqCBJVC3d9hwEl9fmUi4n2IejvoAZj5GWrg6M2fijTmUFqo5OrhfuqKXoDXEukHoYus3SzoGRShIe7iwhuCTaj29-iA-SA/s640/IMG_2072.jpg" width="640" /></a></div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Remove cake from tin and cool on rack before icing.</div>
<div style="color: #cc0000;">
<br /></div>
<span style="color: #cc0000;">To make icing, place ingredients in small pot and melt gently while stirring. Once smooth pour over cake. If you place a plate under the cake you will catch the drips and can then smooth the extra icing over the cake when it has set a little. Place in airtight container until ready to serve.</span><br />
<br />
I'm proud to say our modest party last Sunday at the local park managed to demolish most of this large cake, helped by the lack of other sweets I'm sure. I wound up serving a table of savoury party food, partly because I ran out of time but also because I've noticed how little interest guests have in the birthday cake by the time it comes round. This way, most people came back for more. And the kids weren't stuck on ridiculous sugar highs.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiju96iYhmIQDkBcTQ9_gZNZ5naLT460-n6CnWf5XRQKkBtFoADayEvvbE2cXtoQTKtBNWEHnUyge4zXr6OYENQoQUnr9ad98VUmgyM2-R4FEdN9cJCdAsy339fPsbYQpsMXZkECsCWhhU/s1600/IMG_2077.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiju96iYhmIQDkBcTQ9_gZNZ5naLT460-n6CnWf5XRQKkBtFoADayEvvbE2cXtoQTKtBNWEHnUyge4zXr6OYENQoQUnr9ad98VUmgyM2-R4FEdN9cJCdAsy339fPsbYQpsMXZkECsCWhhU/s640/IMG_2077.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready, steady - eat!</td></tr>
</tbody></table>
<br />
Billie's Third Birthday Party Menu:<br />
<br />
<a href="http://billiebites.blogspot.com.au/2011/02/super-patties-with-tofu-brown-rice-and.html">Super Patties</a> (Billie's favourite dinner, and I was surprised how quickly they disappeared)<br />
<a href="http://billiebites.blogspot.com.au/2011/04/1980s-cheese-ball-revival.html">1980s Cheese Ball </a>with crackers (very popular)<br />
Hommous and carrot sticks and corn chips (can't go wrong)<br />
Brie and Camembert (Billie's favourite cheeses)<br />
Fruit <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRme5IuX_pWKvYa2zwKt9Kfb6uWQZRDKIu_HxlgShBmDBixxtfRIv9afAg_nRuXbdQsWCttirVdvlRPxNopsEZvET1iEJePQue8m4FLdQ1dyfSXD7N1la-ncWdaKx5uGw6nPj_06wa2ZU/s1600/IMG_2096.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRme5IuX_pWKvYa2zwKt9Kfb6uWQZRDKIu_HxlgShBmDBixxtfRIv9afAg_nRuXbdQsWCttirVdvlRPxNopsEZvET1iEJePQue8m4FLdQ1dyfSXD7N1la-ncWdaKx5uGw6nPj_06wa2ZU/s400/IMG_2096.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product, complete with Billie's requested out-of-season blue berries and the popular letter B</td></tr>
</tbody></table>
<br />
<br />Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com111tag:blogger.com,1999:blog-5436254488531309282.post-52110471397805023922012-08-28T00:00:00.000+10:002012-08-28T00:00:01.540+10:00Vegetarian Food Blog: 'Greek' Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalu9wqvzfmlmkeQkrYG-28UObQNyzRcWUGOMfL6X3L7w7KwHNB4gdE_qyAhOIVLxinWasS9U7bUSiTsYOzyT8DNPoUMISUec4Fs5Wz-M0vRNz-v7SECIDLL9Dpbbi9J4GLYkCMJ2WHsk/s1600/IMG_2052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalu9wqvzfmlmkeQkrYG-28UObQNyzRcWUGOMfL6X3L7w7KwHNB4gdE_qyAhOIVLxinWasS9U7bUSiTsYOzyT8DNPoUMISUec4Fs5Wz-M0vRNz-v7SECIDLL9Dpbbi9J4GLYkCMJ2WHsk/s640/IMG_2052.jpg" width="640" /></a></div>
<br />
Sweet, soft red peppers filled with a basic tomato-based risotto and currents to keep you interested. This is not nearly as fiddly as it sounds. Tomatoes work well too, just too expensive in Sydney at the moment. <br />
<br />
<div style="color: #cc0000;">
<span style="font-size: large;"><b>RECIPE: GREEK STUFFED PEPPERS OR CAPSICUMS</b></span></div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hCPD_0a94hKcC-bjckeIHUc1cDJn1WReXQmx4nKwVTwugTr4lrj4PeOJ8pnq-SWr85TidhdtWL1_vqh2T0bAB-MubSZN7gv9ddW1P5bf0q_qFB-3M1g5v_3IWzR-ElmAv1NiKjHnbuo/s1600/IMG_2051.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hCPD_0a94hKcC-bjckeIHUc1cDJn1WReXQmx4nKwVTwugTr4lrj4PeOJ8pnq-SWr85TidhdtWL1_vqh2T0bAB-MubSZN7gv9ddW1P5bf0q_qFB-3M1g5v_3IWzR-ElmAv1NiKjHnbuo/s200/IMG_2051.jpg" width="150" /></a><span style="font-size: small;">6 large red peppers/capsicums</span></div>
<div style="color: #cc0000;">
1 large onion, chopped </div>
<div style="color: #cc0000;">
1/3 cup olive oil </div>
<div style="color: #cc0000;">
1 cup arborio rice (or other short grain risotto rice)</div>
<div style="color: #cc0000;">
1/2 cup white wine (optional)</div>
<div style="color: #cc0000;">
1/2 cup currents</div>
<div style="color: #cc0000;">
2-3 Tablespoons pine nuts (optional) </div>
<div style="color: #cc0000;">
1 cup tomato puree (or can chopped tomatoes, blended)</div>
<div style="color: #cc0000;">
1 handful fresh parsley, chopped</div>
<div style="color: #cc0000;">
2 cups water</div>
<div style="color: #cc0000;">
salt and pepper </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Preheat oven to 180-200 C or 350-400 F (depending on how hot your oven is). </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Heat oil in large or medium pot. Add onion and saute on low heat for about five-ten minutes - until clear. Stir in rice and cook for a minute or two, taking care not to let it catch. Pour wine in and cook until absorbed, stirring a couple of times. Next add currents, pine nuts, half of the tomato puree, 1/2 teaspoon salt and a decent grind of fresh black pepper. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Once the tomatoes are absorbed add 1 cup water, and cover with lid. Perhaps move to a smaller element so it can cook very slowly. Stir regularly. Once the water is absorbed taste it - the rice should be undercooked, but not too crunchy. Add another 1/2 cup water if necessary and cook gently until absorbed.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Meanwhile, prepare peppers/capsicums. You have several options: Slice the tops off for 6 larger servings, or cut the whole pepper in half lengthways for 12 smaller serves. I've tried a bit of both tonight. Two whole ones for Miles and I to eat for dinner, and a selection of half peppers to take to work for Food Club.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Stand peppers in large, lightly oiled baking dish, preferably one that fits them nice and snug - a lasagne dish works well. Stuff with rice mixture. Pour rest of the tomato puree and half a cup of water around the peppers, so they are sitting in a bit of liquid. Drizzle a little olive oil over the top if you like, and pop in oven on middle shelf for about 35 mins, or until peppers are very soft.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
These are best served warm or at room temperature. Leave them to settle for a bit when you take them out of the oven, or if eating cold the next day be sure to remove from fridge in plenty of time. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO8kGEx8o2gQBBve_ipilb-MyqpyEQl_6_Ox-tnONMww3eY1w2j9SdCr3Vv9r2bZYZwMRp4FnX0KmPjzx47OBQrs0ayJsiiY17Ew2Zbp97T37W1Olpbo9KnPyZPdabSyEmzz19D0Zlws/s1600/IMG_2055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfO8kGEx8o2gQBBve_ipilb-MyqpyEQl_6_Ox-tnONMww3eY1w2j9SdCr3Vv9r2bZYZwMRp4FnX0KmPjzx47OBQrs0ayJsiiY17Ew2Zbp97T37W1Olpbo9KnPyZPdabSyEmzz19D0Zlws/s640/IMG_2055.jpg" width="640" /></a></div>
<div style="color: #cc0000;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iIpWv47wno_ZKhyntwGNLoJ2Yr30EF3zMqObf3EwOyqCAlSoZu4fxJ8b-bi1DGLIH2ejX-Pp4q2uqINJENK0kwHYUJLkwhzzqNBbtezTqY-mVJuOLVsTuOVXVDwQfbn7PoCGoQms1g8/s1600/IMG_2048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iIpWv47wno_ZKhyntwGNLoJ2Yr30EF3zMqObf3EwOyqCAlSoZu4fxJ8b-bi1DGLIH2ejX-Pp4q2uqINJENK0kwHYUJLkwhzzqNBbtezTqY-mVJuOLVsTuOVXVDwQfbn7PoCGoQms1g8/s640/IMG_2048.jpg" width="640" /></a></div>
<div style="color: #cc0000;">
<br /></div>
<br />Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com58tag:blogger.com,1999:blog-5436254488531309282.post-32495338807116104782012-08-21T14:44:00.000+10:002012-08-21T14:44:03.962+10:00GINGER CRUNCH<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_vdrsyTDJ-YHQTa-DmjfwCqnMyfGZsJcIYnlyI7q6i5KkPC6WNk4JIrbnnYABDGmno70VKDMq6B7NXPPv7o-bILN4vifdzyBC4AhxyM0_dwfLTRlh5ZGDeRiYTF-bcj6QYR-OrAi1aY/s1600/IMG_2046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_vdrsyTDJ-YHQTa-DmjfwCqnMyfGZsJcIYnlyI7q6i5KkPC6WNk4JIrbnnYABDGmno70VKDMq6B7NXPPv7o-bILN4vifdzyBC4AhxyM0_dwfLTRlh5ZGDeRiYTF-bcj6QYR-OrAi1aY/s400/IMG_2046.jpg" width="400" /></a></div>
<br />
This baked delight was a staple within my childhood treat collection. If you turned up to a friend's for afternoon tea, the cake tins were often filled with homemade ginger crunch.<br />
<br />
However, I've just discovered the sweet and spicy slice is some kind of New Zealand specialty. When I took a batch to work last week I was greeted with, 'What's ginger crunch?' <br />
<br />
So here's an education, for the Australians and Americans at least. Reduce the ginger if you don't like it spicy. And be mindful that it takes a while to set, so don't plan to serve it right away. <br />
<br />
<div style="color: #cc0000; text-align: center;">
<span style="font-size: x-large;"><b>RECIPE: GINGER CRUNCH</b></span></div>
<div style="color: #cc0000; text-align: center;">
<br /></div>
<div style="color: #cc0000;">
1 1/2 cups flour</div>
<div style="color: #cc0000;">
1 teaspoon baking powder</div>
<div style="color: #cc0000;">
1 1/2 teaspoons ground ginger </div>
<div style="color: #cc0000;">
1/2 cup sugar</div>
<div style="color: #cc0000;">
125g hard butter, cubed</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Topping:</div>
<div style="color: #cc0000;">
150g butter</div>
<div style="color: #cc0000;">
4 heaped tablespoons golden syrup</div>
<div style="color: #cc0000;">
1 1/2 cups pure icing sugar</div>
<div style="color: #cc0000;">
2 Tablespoons plus 4 teaspoons of ground ginger </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Heat oven to 180 C/350 F, or if you have an oven like mine just crank it up.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Combine flour, baking powder, ginger and sugar in a food processor if you have one, otherwise a large bowl. Add butter and pulse or rub with fingers until you get a dry crumb. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Lightly grease a slice tin and generously line with baking paper - so that it goes up sides to allow for easy removal after cooking. Press crumbs into tin with your hands, ensuring sides are just as well-covered, if not more. If it's too thick in the centre it may not cook properly. It will feel very dry.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Bake until golden - better to be a bit over than under done. Depending on your oven, this will take between 25 and 40 mins. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Meanwhile, prepare topping by first melting butter and golden syrup in small pot over medium heat. It doesn't need to be stirred at this stage. While it's melting, sift icing sugar into a bowl - or use food processor to break really big hard lumps. Stir icing sugar and ginger into liquid over low heat, stirring constantly until dissolved - at least a minute.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2Rcfr9lPjTofY4J10mHZvYN2r3zWndpmlQHBG-jLamGI8jrEshYOgLZH1wUomteWsssyUC9ZCQ3YFR61zomxjpXTfNDdMS9CO0kvKomb_Y_ze1nX5-xd3pYxVWiRflmuGJ8e4mglcWk/s1600/IMG_2034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2Rcfr9lPjTofY4J10mHZvYN2r3zWndpmlQHBG-jLamGI8jrEshYOgLZH1wUomteWsssyUC9ZCQ3YFR61zomxjpXTfNDdMS9CO0kvKomb_Y_ze1nX5-xd3pYxVWiRflmuGJ8e4mglcWk/s400/IMG_2034.jpg" width="400" /></a></div>
</div>
<div style="color: #cc0000;">
Pour over slice and use spatula to even out. Leave to cool and set - if you're in a hurry place in freezer briefly or fridge once it's cooled down. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Remove from tin and cut into small pieces. Store in airtight container for a few days (if it doesn't get eaten).</div>
<div style="color: #cc0000;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYW11bYye_-KzjiSoqTdtmYyOdyi2IjXAFPW6WsL3mDuPLWHMGutiWd9bjrBaFXPGtXGdiKydhlUKm6Zn8ULzl7RcdypbeoJUTxXVhLe2O1iW3AiOvReRbYeQONDV-dbsZHBI8ObWjP4/s1600/IMG_2040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYW11bYye_-KzjiSoqTdtmYyOdyi2IjXAFPW6WsL3mDuPLWHMGutiWd9bjrBaFXPGtXGdiKydhlUKm6Zn8ULzl7RcdypbeoJUTxXVhLe2O1iW3AiOvReRbYeQONDV-dbsZHBI8ObWjP4/s400/IMG_2040.jpg" width="400" /></a></div>
<br />Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com69tag:blogger.com,1999:blog-5436254488531309282.post-75168353474274578242012-08-19T13:38:00.000+10:002012-08-19T13:40:07.848+10:00VEGETARIAN FOOD BLOG: SPICED PUMPKIN AND LENTIL SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5j0RyuGRoaXcB_y9JPu77d_MivLFmErCJbYykdebI0VWfYcUVnpwnl8X4a6QcVlbY1bspHq7eBVHMx05oRzXOwwnTeVnekuidH8dJrVPHP1OHu02e1sDdp_B7qAyif_EEPmaLFkAjEIk/s1600/IMG_2028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5j0RyuGRoaXcB_y9JPu77d_MivLFmErCJbYykdebI0VWfYcUVnpwnl8X4a6QcVlbY1bspHq7eBVHMx05oRzXOwwnTeVnekuidH8dJrVPHP1OHu02e1sDdp_B7qAyif_EEPmaLFkAjEIk/s640/IMG_2028.jpg" width="640" /></a></div>
<br />
This is super comfort soup. Super because it contains only ingredients designed to nourish and power your body. And comfort because it's hearty warmth will take the edge off the harshest nights.<br />
<br />
Where I'm sitting in Sydney the days are gradually getting warmer, but there's still plenty of opportunities to whip this up before the hot nights hit. If you're up north, mark this one for the coming seasons.<br />
<br />
This spiced pumpkin and lentil soup even goes down well at a dinner party. I served it as a starter at my 30th birthday party a while back.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-szoAWDqc7DlleMjjUECLzrVxIXnV5Ys63ul5Rdaq6Z0fhiTp72UrvIaymdijr-ohe1l9lZlsR9blt_84a8AaBgtPxwYF3kCKrLmhC4Ip4cwqs4ZQTHWJF6CdhkVyIg6k8Eduh4X1L2g/s1600/IMG_2031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-szoAWDqc7DlleMjjUECLzrVxIXnV5Ys63ul5Rdaq6Z0fhiTp72UrvIaymdijr-ohe1l9lZlsR9blt_84a8AaBgtPxwYF3kCKrLmhC4Ip4cwqs4ZQTHWJF6CdhkVyIg6k8Eduh4X1L2g/s400/IMG_2031.jpg" width="400" /></a></div>
<br />
<br />
This is my adaptation. Credit where credit's due to the Vegetarian Adventure Cookbook, a New Zealand number by Rowan Bishop and Sue Carruthers that has been part of my kitchen for more than a decade.<br />
<br />
A good pumpkin is always the key to an outstanding pumpkin dish. However, I'm happy to report that even average pumpkins come up tasting superb here once the spices and lentil do their work.<br />
<br />
<div style="color: #cc0000;">
<b><span style="font-size: large;">RECIPE: SPICED PUMPKIN AND LENTIL SOUP</span></b></div>
<div style="color: #cc0000;">
3/4 cup brown lentils</div>
<div style="color: #cc0000;">
1 cup water</div>
<div style="color: #cc0000;">
1 tsp ground cumin</div>
<div style="color: #cc0000;">
1 tsp ground coriander</div>
<div style="color: #cc0000;">
1 tsp tumeric</div>
<div style="color: #cc0000;">
1 T butter (optional)</div>
<div style="color: #cc0000;">
2 T olive oil </div>
<div style="color: #cc0000;">
1-2 onions, chopped</div>
<div style="color: #cc0000;">
1/3-1/4 pumpkin (depending on size) chopped roughly</div>
<div style="color: #cc0000;">
1 cup vegetable stock (I dissolve a cube in boiling water)</div>
<div style="color: #cc0000;">
extra water if needed</div>
<div style="color: #cc0000;">
black pepper </div>
<div style="color: #cc0000;">
thick yoghurt (compulsory)</div>
<div style="color: #cc0000;">
chopped fresh coriander (very optional)</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Place lentils in small pot with water and lid and bring to the boil, lowering heat to simmer until water absorbed or lentils cooked. This will take about 20 minutes.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Meanwhile, heat oil and butter in large pot and saute onions over medium hear until soft. Turn heat to low and cook spices briefly - only about 30 seconds.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Prepare stock and add to large pot with pumpkin. Chop pumpkin according to how quickly you want soup to cook. Turn heat up and put lid on until boiling. Lower to simmer and cook until pumpkin mushy. Add 1/2 cup more boiling water if it looks too thick for your liking. Add lentils to soup at whichever point they are done, or nearly done. They will continue cooking with the pumpkin. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Remove from stove and use stick blender to process, leaving a little bit of texture. It's nice if you can still get a sense of the lentils. Grind over plenty of black pepper, and taste for salt seasoning. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Gently reheat when ready to eat and serve each bowl with a generous dollop of thick creamy yoghurt. Garnish with little chopped coriander if desired (but it's delicious without too).</div>
<div style="color: #cc0000;">
</div>
<div style="color: #cc0000;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZK6ERvtxEde0OPgeg0BDOYxLj6V_Oy0EuBzqsKEoKzg5e7VEmtqU5X_kzcpQyOf33js72oZCJj62RhNMLNhYHC19Wrd-W3Zgsih_BMzZOmVJ8feWsq3bL8d6G452s8JrQ_lBjtD5oOs/s1600/IMG_2032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZK6ERvtxEde0OPgeg0BDOYxLj6V_Oy0EuBzqsKEoKzg5e7VEmtqU5X_kzcpQyOf33js72oZCJj62RhNMLNhYHC19Wrd-W3Zgsih_BMzZOmVJ8feWsq3bL8d6G452s8JrQ_lBjtD5oOs/s400/IMG_2032.jpg" width="400" /></a></div>
<br />Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com40tag:blogger.com,1999:blog-5436254488531309282.post-30583222836652705122012-03-25T21:58:00.001+11:002012-03-25T22:01:19.229+11:00MAGIC ZUCCHINI AND CHEESE MUFFINS<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyTU4NGcrZ6h9QDE88ePtLbOfRbURNQNzqwGwlV0TXlx0ENL1-IU4OzTndyIEjaVj0RP3Gt1J3N6BQ7j6nMj7Cd2EPL8N9mfH5Pv9BU71YAPuT0xej8urPr7eYVFKgZ_P0cQaMUcjUY0/s1600/IMG_1785.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyTU4NGcrZ6h9QDE88ePtLbOfRbURNQNzqwGwlV0TXlx0ENL1-IU4OzTndyIEjaVj0RP3Gt1J3N6BQ7j6nMj7Cd2EPL8N9mfH5Pv9BU71YAPuT0xej8urPr7eYVFKgZ_P0cQaMUcjUY0/s640/IMG_1785.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Billie Bites sponsors Word Travels Rocks Pop Up launch</td></tr>
</tbody></table>
<br />
These muffins are 'magic' because they don't require any fat. No oil or butter. Just plenty of cheese. I didn't quite believe it until I made them today. I slightly adapted the recipe from Danielle, a parent at Billie's childcare. <br />
<br />
Now why did I make three batches? Today was the <a href="http://wordtravels.info/">Word Travels</a> <a href="http://therockspopup.tumblr.com/">Rocks Pop Up</a> Launch headlined by acclaimed US spoken word poets <a href="http://www.kaysarahsera.com/">Sarah Kay</a> (of <a href="http://www.ted.com/speakers/sarah_kay.html">TED</a> fame) and <a href="http://philkaye.com/">Phil Kaye</a> (no relation and not a couple). But they are partners in crime at <a href="http://www.project-voice.net/">Project Voice</a>, which uses spoken word to work with young people in the US.<br />
<br />
So Billie Bites thought all this a worthy event to sponsor, and last night the cook-off began.<br />
<br />
It was afternoon tea. Sunday at 2pm - what a civilised time for a gig. There was no oven available in the space so all the finger food had to be cold.<br />
<br />
Last night was <b>chocolate slice</b> night - I made one batch of chocolate coconut and a double batch of chocolate walnut. See <a href="http://billiebites.blogspot.com.au/p/adults-only.html">recipe here</a> (just swap coconut for walnuts, but personally I prefer the nut version).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8zzerFwFMNqNie27Cx20w-dsgB-XW8BCUs4y9afjzSiGKeZAhH3aSr3P7YSxibJ_UXg__RBueXeaFlk_1bUIBSSGA6Tg8gWPT-6vs0undBcG4v3XekRLoZr0W7X7aCUQmo-bvWw9cU8/s1600/IMG_1782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8zzerFwFMNqNie27Cx20w-dsgB-XW8BCUs4y9afjzSiGKeZAhH3aSr3P7YSxibJ_UXg__RBueXeaFlk_1bUIBSSGA6Tg8gWPT-6vs0undBcG4v3XekRLoZr0W7X7aCUQmo-bvWw9cU8/s640/IMG_1782.jpg" width="640" /></a></div>
<br />
<br />
This morning was muffin time, and three batches of these delicious and healthy savory muffins flew out of my kitchen. A double batch of cannellini bean dip (extra garlic to keep those colds away) and a cheese platter made up a pretty laden table at the launch.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UnejYNmfxZAdI_f8RIgs3AluISoUndm2PyH2px-jmk6X6lNn3D-qfia8CXAtu36txGPSZyseTQQMkMC3m0jlb-tVPaXJNQXYq-nZBpy72wL7B3_CyrYccbnb2EZWuKARG5TgdjQ1K9s/s1600/IMG_1789.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UnejYNmfxZAdI_f8RIgs3AluISoUndm2PyH2px-jmk6X6lNn3D-qfia8CXAtu36txGPSZyseTQQMkMC3m0jlb-tVPaXJNQXYq-nZBpy72wL7B3_CyrYccbnb2EZWuKARG5TgdjQ1K9s/s640/IMG_1789.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hmmm, how did those corn chips get at the front. Better angle next time.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<div style="color: #cc0000; text-align: center;">
<span style="font-size: large;"><b>RECIPE: MAGIC ZUCCHINI AND CHEESE MUFFINS</b></span></div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
2 cups wholemeal self raising flour</div>
<div style="color: #cc0000;">
1 cup grated strong cheddar cheese</div>
<div style="color: #cc0000;">
1/2 cup grated Parmesan cheese</div>
<div style="color: #cc0000;">
freshly ground black pepper</div>
<div style="color: #cc0000;">
250 g grated zucchini/courgette</div>
<div style="color: #cc0000;">
1 cup milk</div>
<div style="color: #cc0000;">
3 eggs</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Preheat oven to moderate hot - 180c or 350 f. Grease 12 muffin trays ( I use silicon ones).</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Sieve flour into large bowl and add grated cheese. Combine eggs and milk and pepper in small bowl. Grate zucchini and put to one side.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
When ready to bake, use a large fork to quickly and gently combine the zucchini with the dry ingredients, and then the milk and eggs. Once mixed through (don't over-mix) quickly place large spoons of mixture into each muffin tin.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Place in oven on reasonably high shelf and bake for about 30 minutes (40 minutes if you use silicon muffin trays like I do, as takes longer for muffin bottoms to crisp).</div>
<div style="color: #cc0000;">
<br /></div>
<span style="color: #cc0000;">Remove from trays and cool on wire rack. Eat as soon as possible. However, a bonus of this recipe is they are still fabulous many hours later. Especially spread with a little butter.</span><br />
<br />
<br />
Congratulations to Word Travels on the launch of their new space in Sydney's Rocks, and thanks to all the fabulous spoken word performers for warming up the space. It was Sarah Kay and Phil Kaye's first visit to Australia.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXn-JPjguUjshOfrEGjB8xT-bmXOn_Zz8pPWQEwZiHD3qYue-ocZRGCQXOEisQZyaqgGVJAFNcLBwYR6pHeWrUbZUaVqvWO6ChVhTr85rdlRkzbiCh2MR64cB5VM_rF3VaVYO8NURZuFE/s1600/IMG_1794.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXn-JPjguUjshOfrEGjB8xT-bmXOn_Zz8pPWQEwZiHD3qYue-ocZRGCQXOEisQZyaqgGVJAFNcLBwYR6pHeWrUbZUaVqvWO6ChVhTr85rdlRkzbiCh2MR64cB5VM_rF3VaVYO8NURZuFE/s640/IMG_1794.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miles Merrill encourages the packed room to slip out and grab some more Billie Bites</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1OdkYdoUbg9srxWpktRf2oY52ZbtEltg9DnATdpCPrlrw7JtE2v87P7ppsW5ODRXQGLfoH5dQUbQkNn1XrbsZZLLdw_h_FIXJv7fIsie1nh2a2ivaFhlPGpM9gRcySKoQEvFH3CTu3I/s1600/IMG_1791.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1OdkYdoUbg9srxWpktRf2oY52ZbtEltg9DnATdpCPrlrw7JtE2v87P7ppsW5ODRXQGLfoH5dQUbQkNn1XrbsZZLLdw_h_FIXJv7fIsie1nh2a2ivaFhlPGpM9gRcySKoQEvFH3CTu3I/s640/IMG_1791.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY9-awSMswuj-uqUDIUKMGrwRMqOpZr4utu77Dt8Cbvxa7nGhnq6aT60-_-pdWwrXnWiOxD_lU4sCKK4kDJ5IrjqClv4YG0NtCMMevTeDUNVy24olPnJuSwVPWalPM3JnvTT3_XfOoOw/s1600/IMG_1792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY9-awSMswuj-uqUDIUKMGrwRMqOpZr4utu77Dt8Cbvxa7nGhnq6aT60-_-pdWwrXnWiOxD_lU4sCKK4kDJ5IrjqClv4YG0NtCMMevTeDUNVy24olPnJuSwVPWalPM3JnvTT3_XfOoOw/s640/IMG_1792.jpg" width="640" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxK4QL0f04hMoZG0-K9gkFAQrKO2yKx0Uvm5xFZzN0iYYVwPcNdu_nO0Oj1l_HWz7cVZvPhhWmdNrOesMicfyfu_noJdcn7yl8Gk6-kw9GA6vATOi2ZiyQ2RSz76loZZ1BxtcHXZdUL8/s1600/IMG_1793.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxK4QL0f04hMoZG0-K9gkFAQrKO2yKx0Uvm5xFZzN0iYYVwPcNdu_nO0Oj1l_HWz7cVZvPhhWmdNrOesMicfyfu_noJdcn7yl8Gk6-kw9GA6vATOi2ZiyQ2RSz76loZZ1BxtcHXZdUL8/s640/IMG_1793.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">US spoken word poets Sarah Kay and Phil Kaye launch Word Travels' Rocks Pop Up space</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com33tag:blogger.com,1999:blog-5436254488531309282.post-21224843980683165802012-03-24T00:00:00.000+11:002012-03-24T14:20:14.676+11:00FOOD BLOG: MUESLI BARS<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKVbZm9bw4kuJ5NQN8eBnNmII6BLBwwUNFvJW6xQ6G11mGWVlk_zMkTfIFjPDsHO0t1XFxPoMmEgN8zqBw7k1SAg-yunVFDdhOmJb28dch8ZjCUO9sfWjjdMF37sx864hVxfJduUrmT4/s1600/IMG_1765.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKVbZm9bw4kuJ5NQN8eBnNmII6BLBwwUNFvJW6xQ6G11mGWVlk_zMkTfIFjPDsHO0t1XFxPoMmEgN8zqBw7k1SAg-yunVFDdhOmJb28dch8ZjCUO9sfWjjdMF37sx864hVxfJduUrmT4/s640/IMG_1765.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little Patience: Watching the muesli bars cool down for eating</td></tr>
</tbody></table>
<br />
Our household practically keeps the manufacturer of a certain muesli bar, and muesli, in business. <br />
<br />
And when we get caught out and about sans snacks (which happens far too often) muesli cookies are often the only 'healthy' option on offer. (Next up we'll have the recipe for the muesli cookies I just removed from the oven.)<br />
<br />
So with muesli bars undoubtedly sitting at the top of Billie's favourite food list, I've been cooking them up in my head for some time now.<br />
<br />
Finally last weekend Billie made it happen. 'Mum, can we make muesli bars?' 'How about we make something else - muffins, scones?' 'No. I wanna make muesli bars'. Okay, it's decided then.<br />
<br />
I'm extremely happy with this recipe, made up on the go. I cooked them a little hot and fast the first time round - see blackened raisins above - but the taste was still superb.<br />
<br />
If you have peanut allergies in the house then swap for another nut butter. If you're in a total nut-free zone then try a little more tahini and a little more honey. But really the peanut butter isn't that essential. (It just tastes great.)<br />
<br />
Don't try and distribute and eat straight from the oven. Very crumbly. Wait an hour or so and they will set nicely. We rushed the hot muesli bars off to a gardening bee at our local Waverley Park Communal Gardens. The gardeners still enjoyed them though.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="color: #cc0000; text-align: center;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="color: #cc0000; text-align: center;">
<span style="font-size: large;"><b>RECIPE: MUESLI BARS</b></span></div>
<div style="color: #cc0000; text-align: left;">
<br /></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">100g coconut oil (or use 3/4 cup of another suitable oil such as rice bran, sunflower)</span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">5 Tablespoons honey</span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">1/2 cup shredded coconut or desiccated coconut </span><b> </b></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">1/4 cup sesame seeds</span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">1/4 cup sunflower seeds</span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">1/2 cup raisins/sultanas (use big juicy ones if you can) - optional</span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">2 cups oats</span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">4 Tablespoons peanut butter</span></span></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;">1 Tablespoon tahini (If you can't get it just add 1 extra peanut butter)</span></span></div>
<div style="color: #cc0000; text-align: left;">
<br /></div>
<div style="color: #cc0000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;"> Preheat oven to 180 c or 350 F. Grease a large rectangle oven dish, or two square/round ones.</span></span></div>
<div style="color: #cc0000; text-align: left;">
<br /></div>
<div style="color: #990000; text-align: left;">
<span style="font-size: large;"><span style="font-size: small;"><span style="color: #cc0000;">Melt oil and honey in small pot on low heat until just bubbling. Meanwhile, combine dry ingredients in large bowl. Remove oil and honey from heat and stir peanut butter and then tahini through until smooth. Immediately mix it through dry ingredients until well combined. </span></span></span></div>
<div style="color: #990000; text-align: left;">
</div>
<div style="color: #cc0000;">
Spread out flat in oven dish and bake on middle shelf until just browned on top and cooked through - approximately 20-30 minutes. If it is browning on top and not cooking through then cover with foil for a bit. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Leave muesli bars to cool before removing, and then slice into bars. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2ywtmfVFVp_AkeBI7KpySzl7XQiWTv_hz_fiZwpcRUllSTUPjVLLAbkREdg2-c5cXFLQnTEW1w8xcTKqRsBPF24sQ8RpiqsMGrskKRPRnjzt3PnvsMuA-O49eNnWbvQjqbJNsHFgXpw/s1600/IMG_1768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2ywtmfVFVp_AkeBI7KpySzl7XQiWTv_hz_fiZwpcRUllSTUPjVLLAbkREdg2-c5cXFLQnTEW1w8xcTKqRsBPF24sQ8RpiqsMGrskKRPRnjzt3PnvsMuA-O49eNnWbvQjqbJNsHFgXpw/s640/IMG_1768.jpg" width="640" /></a></div>
<br />Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com16tag:blogger.com,1999:blog-5436254488531309282.post-1145010577179658982012-03-13T06:56:00.000+11:002012-03-13T21:52:26.166+11:00Vegetarian Food Blog: Billie's Wholemeal Cheddar Scones<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbiZOXohCsQ0gLbZJdxmu-m1J4bf1tEXQKZlGakcpV-5_PNkrWRUVfZAeqJz9MOVTQhCEZVeeW1-r8oqyv7AKX1yEwUMhrkAoml3R3cgJX4XgTbseTCDWHteOb-p9cMzAzghO3j8ZOkU/s1600/IMG_1750.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbiZOXohCsQ0gLbZJdxmu-m1J4bf1tEXQKZlGakcpV-5_PNkrWRUVfZAeqJz9MOVTQhCEZVeeW1-r8oqyv7AKX1yEwUMhrkAoml3R3cgJX4XgTbseTCDWHteOb-p9cMzAzghO3j8ZOkU/s640/IMG_1750.jpg" width="640" /></a><br />
<br />
When Billie's not invited into the kitchen to cook, she's busy cooking up a storm for her teddy bears using imaginative equipment and ingredients. Her dolls eat sock and peg soup with a side of duplo and dried beans. <br />
<br />
This week I decided to open the floodgates. Billie baked. I let go of the perfect cake and scones and allowed her free rein with the sieve. Well, almost. I was a bit more precious with the chocolate cake (recipe coming up soon).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsB8aKTA1vbL6S5M_XYqbTZr6kmcaJHE1Stt35VhVaN2g1CU0K3kSsbKCzq-MWLzIMNGIhfDbG3-i16ERkQn67hFokw8TEI0_TUrCPGWTG8gO1RmOQtcbbGq5QA6C1tsTMkiXzhdc2vM/s1600/IMG_1759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsB8aKTA1vbL6S5M_XYqbTZr6kmcaJHE1Stt35VhVaN2g1CU0K3kSsbKCzq-MWLzIMNGIhfDbG3-i16ERkQn67hFokw8TEI0_TUrCPGWTG8gO1RmOQtcbbGq5QA6C1tsTMkiXzhdc2vM/s640/IMG_1759.jpg" width="640" /></a></div>
<br />
I let her really go for it with these delicious wholemeal and cheddar scones. She buttered the tray. Sieved the flour. Rubbed the butter into the flour. Whisked the egg and milk together. And rolled the dough out before cutting it into pieces and using a slice to manoeuvre the scones onto the baking tray. Toddler Master Chef here we come.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBSqU0LUlWa4Z2jDCn_iAD4HkyeBxLU3I_tXFVEwOFdpa_M6RrvCgDBDVu7GAtzBrCgWF7UOsWS-jv5Z2816HVSCEuaRWuwSbGxBxyH9DYzTsQgFsSLsaZw7U041pVmzSVggQ0Aj1LOI/s1600/IMG_1754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBSqU0LUlWa4Z2jDCn_iAD4HkyeBxLU3I_tXFVEwOFdpa_M6RrvCgDBDVu7GAtzBrCgWF7UOsWS-jv5Z2816HVSCEuaRWuwSbGxBxyH9DYzTsQgFsSLsaZw7U041pVmzSVggQ0Aj1LOI/s400/IMG_1754.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAR8gMVNZsnBzcT77NeV8KUYc7f5INxAMT8x3eE6kqo6vDNy7fqkC-IljIRwXkSahAb-e3DFA-1e9ByoBXsTrj3zIwXPiRxu2tLS8kgwZJ4zuWlNtYA0X5_53oUYTntqzDQPLrDQDRKrA/s1600/IMG_1755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAR8gMVNZsnBzcT77NeV8KUYc7f5INxAMT8x3eE6kqo6vDNy7fqkC-IljIRwXkSahAb-e3DFA-1e9ByoBXsTrj3zIwXPiRxu2tLS8kgwZJ4zuWlNtYA0X5_53oUYTntqzDQPLrDQDRKrA/s400/IMG_1755.jpg" width="300" /></a></div>
<br />
<br />
<br />
I discovered if I don't breathe down her neck and take over as soon as some flour strays out of the bowl, she gets bored of the task at hand and asks me to finish. <br />
<br />
Billie can be credited with helping create this recipe. I had no plans to add black pepper but the grinder was on the table. I turned to find Billie busy grinding a reasonable serve of pepper into the dry ingredients. She did the same thing with some fritters the other day - except she asked before she ground.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9X1fPtTTuKXsPG5a9sVv5fZTrejOiRvKk1wsDt6cMjmhiSBzrxGMjaUB9DJzf9fKr2bsCO6sYfKCKf2VJqtEZSCmPyr3o07ouBnwPOtM2wM5aSF7rVZgRcGEOQ7dFWdbnDBFGIZ8w2s/s1600/IMG_1751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9X1fPtTTuKXsPG5a9sVv5fZTrejOiRvKk1wsDt6cMjmhiSBzrxGMjaUB9DJzf9fKr2bsCO6sYfKCKf2VJqtEZSCmPyr3o07ouBnwPOtM2wM5aSF7rVZgRcGEOQ7dFWdbnDBFGIZ8w2s/s400/IMG_1751.jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
These savory scones are best eaten straight out of the oven with a generous spread of butter. However, they were pretty popular later at the playground. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
*NOTE ABOUT WHOLEMEAL FLOUR: If you can, buy stoneground wholemeal flour. It's processed in a traditional way by stone-milling the whole wheat grain and the result is a superior product. You get the goodness and texture of wholemeal without the density. I still often get the cheap and easy regular wholemeal from the supermarket. But lately I've been baking with stoneground wholemeal, and it's noticeable how much lighter the scones are. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; color: #cc0000; text-align: center;">
<span style="font-size: large;"><b>RECIPE: BILLIE'S WHOLEMEAL CHEDDAR SCONES</b></span></div>
<div class="separator" style="clear: both; color: #cc0000; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
75 g wholemeal flour </div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
75g self-raising plain flour (white)</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
1 tsp baking powder</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
1/4 tsp salt</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
freshly ground black pepper</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
25g butter, at room temperature</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
100g grated cheddar</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
1 egg</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
4-5 tablespoons milk</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
1/2 tsp mustard (optional)</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
Grease a flat oven tray with butter or oil. Preheat over to about 210-220.</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
Sieve flour, baking powder and salt into a large bowl. Add freshly ground black pepper and grated cheese, saving a couple of tablespoons to sprinkle on top. In a separate small bowl, lightly whisk the egg, milk and mustard.</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
Rub butter into flour until crumbly, then add wet ingredients and combine. If mixture is too dry, add a few more drops of milk. It should be moist but still dry enough to lift out of the bowl and mold into a ball with your hands (but your hands should get covered in mixture - if not it's too dry). </div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; color: #cc0000; text-align: left;">
Place on a floured bench and roll out just a little. Don't roll it too thin, just about the size of a side plate. Cut into nine scones, place well-spaced on tray and bake in hot oven for 10-15 minutes or until just browning.</div>
<div class="separator" style="clear: both; color: #cc0000; text-align: center;">
<br /></div>
<br />
<br />Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com17tag:blogger.com,1999:blog-5436254488531309282.post-74678438681821895772012-02-26T18:47:00.000+11:002012-02-26T18:47:12.574+11:00VEGETARIAN FOOD BLOG: SPINACH, RICOTTA AND RICE FRITTERS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFvgwhctcxzYd1bGVrv-CJvzjxCVazIAby4DaIKmUATd56p-XhYpCoT1mrFxgCOFbBQ8r-BUx4QAUkYL9d1ji0AXYNON5S6zIzuNXrmg074GtQNJOg7u-iz8O9HWCd51Mi9MzeObiRcA/s1600/billiecooksfritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFvgwhctcxzYd1bGVrv-CJvzjxCVazIAby4DaIKmUATd56p-XhYpCoT1mrFxgCOFbBQ8r-BUx4QAUkYL9d1ji0AXYNON5S6zIzuNXrmg074GtQNJOg7u-iz8O9HWCd51Mi9MzeObiRcA/s640/billiecooksfritters.jpg" width="640" /></a></div>
<br />
<br />
Before we go any further with this fritter and patty party, an explanation of what defines each is useful.<br />
<br />
Fritter mixture is wet. Sloppy. You can't use your hands to form balls with fritter batter. Imagine a very thick pancake batter, with vegetables and stuff bulking it out.<br />
<br />
Patty mixture can still be quite moist. But importantly, you can use wet hands to form large round balls. You place them on a large plate, flatten them slightly, and place in fridge or freezer to firm-up before frying. Being cold keeps the patty in one piece when you fry it, especially when you flip it.<br />
<br />
If you've only just stumbled across Billie Bites, here's some background: Billie grew a little fussy. On return from holiday we embarked on a fritter and patty frenzy. Suddenly, vegetables are back in her diet.<br />
<br />
She loves cooking, and fritters and patties are perfect toddler fodder. Yes it does involve hot oil, so here's where I insert a disclaimer. However, Billie is very clear that pans on the stove are hot. We've never had any problems or any near-misses. I do of course watch her at all times around hot oil. Hey, those master chef kids had to start somewhere.<br />
<br />
This is from the fritter camp. Next up, we'll demonstrate the difference with a patty recipe.<br />
<br />
These numbers were a HUGE hit. Billie ate plate-loads. And she was a fabulous sous chef.<br />
<br />
<b><span class="Apple-style-span" style="color: #cc0000; font-size: x-large;">SPINACH, RICOTTA AND RICE FRITTERS</span></b><br />
<span class="Apple-style-span" style="color: #990000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;">2/3 cup brown rice (makes 1 1/4 cooked rice, and can be prepared ahead)</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Large bunch of English spinach </span><br />
<span class="Apple-style-span" style="color: #cc0000;">1/2 cup grated cheddar</span><br />
<span class="Apple-style-span" style="color: #cc0000;">600g fresh ricotta (if at all possible, use the really fresh, firm stuff)</span><br />
<span class="Apple-style-span" style="color: #cc0000;">2 eggs, lightly beaten</span><br />
<span class="Apple-style-span" style="color: #cc0000;">freshly ground black pepper</span><br />
<span class="Apple-style-span" style="color: #cc0000;">just a little bit of salt</span><br />
<span class="Apple-style-span" style="color: #cc0000;">freshly grated nutmeg, or 1/4 teaspoon ground nutmeg</span><br />
<span class="Apple-style-span" style="color: #cc0000;">handful fresh oregano (or basil, parsley if oregano not around)</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;">Place rice in small pot with double the amount of cold water. Bring to boil with lid on, then turn right down to low and simmer with lid on until water absorbed. Don't stir, just lift lid occasionally and it will be obvious when water almost gone. Turn off and leave lid on for few minutes. Remove rice from pot and place in large bowl to cool.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;">Meanwhile, pick spinach leaves and wash. Drain, leaving a little water on the leaves. Place in large pot with lid, on medium heat. After a minute shake pot. After another minute lift lid and give quick stir. When just wilted, remove and chop spinach.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;">Add salt and pepper, nutmeg, spinach, cheddar and herbs to rice. Next add eggs, then ricotta. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;">Heat a large heavy fry pan on medium with couple of spoons of oil - olive, rice bran or coconut are best. Once hot, turn down to low and dollop tablespoons of mixture into pan. The smaller the fritters, the quicker to cook. But if they are larger they will soak up a bit less oil. So depending on your priorities...With this recipe I found smaller to be better as the mixture is a slow cooker. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;">Flipping rules: Avoid multiple flips. This encourages breakage. Instead gently try the edges with your flipper, and if it comes away easily and does not look about to break into pieces, your fritter is ready to be turned. Flip when solid. Patience is a virtue with these fritters, they don't like to be rushed.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;">Place on a large plate lined with newspaper to soak up any excess oil and serve as are. No sauce or chutney needed. (Yes, newspaper really works just as well as paper towels. But if you don't have newspaper lying around your kitchen because you read everything online, you may have to go out and buy paper towels.)</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;">Where's the picture? Billie scoffed them all before I could reach for the camera.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<br />Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com24tag:blogger.com,1999:blog-5436254488531309282.post-49211459339295098082012-01-29T22:20:00.002+11:002012-02-25T22:50:51.552+11:00QUINOA, SWEET POTATO AND BROCCOLI FRITTERS<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o_TKUDrfRSqp0y-mRsgldcRiny6qVkilurO-E7-VnyWiCMGXf1eB8sZtJ0cbHRt-oGi5Ci-XQyeHeZN9-I0cATE8tbvuv_mUzC0d-JoCtcQhn4A8aCvz9Amufianu58a9cAZrPzigmU/s1600/IMG_1595.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o_TKUDrfRSqp0y-mRsgldcRiny6qVkilurO-E7-VnyWiCMGXf1eB8sZtJ0cbHRt-oGi5Ci-XQyeHeZN9-I0cATE8tbvuv_mUzC0d-JoCtcQhn4A8aCvz9Amufianu58a9cAZrPzigmU/s400/IMG_1595.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Actually, Billie is making some other patties here</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
It's well and truly fritter season in our household. And we're partial to patties too.<br />
<br />
Billie Bites is back with a wad of inspiring recipes after a rather long summer break. <br />
<br />
I'll admit I've been hiding a little due to a bit of an extra fussy faze - not mentioning anyone in particular...<br />
<br />
But I can now report two solutions for dealing with that fussy toddler: Get them cooking. Make fritters. Oh, there's one more - make patties.<br />
<br />
So stay tuned for the play-out of Toddler Master Chef. It helps that Billie actually loves cooking. Really. I can't get her out of the kitchen.<br />
<br />
Here's the first in our series of fritters and patties - otherwise known as 'hide the vegetable'.<br />
<br />
But they are tasty. And multi-functional. Today I wrapped a warm pile of these straight out of the frying pan to serve at Billie's friend Henry's third birthday party. I think the adults devoured them before the kids got a look-in. Except for Billie - who barely moved from the food table.<br />
<br />
I've been busting for ages to experiment with quinoa in a patty or fritter. I'm very happy with this result - and Billie gobbled back a plateful for dinner this weekend.<br />
<div style="color: #cc0000;">
<span style="font-size: large;"><b><br /></b></span></div>
<span style="font-size: large;"><b><span style="color: #cc0000;">QUINOA, SWEET POTATO AND BROCCOLI FRITTERS</span></b></span><br />
<br />
<div style="color: #cc0000;">
These are kind of in between fritters and patties - in that the mixture is too wet to form into solid patties but not quite as wet as a traditional fritter. It works well though.<br />
<br />
This makes quite a large batch, but the mixture keeps well in the fridge for a couple of days. Half it though if you like. And it's gluten-free (provided you use tamari rather than soy sauce). </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
1 cup Quinoa</div>
<div style="color: #cc0000;">
1/2 teaspoon salt</div>
<div style="color: #cc0000;">
1 3/4 cup water</div>
<div style="color: #cc0000;">
1 large sweet potato (use the purple-skinned kumara if possible)</div>
<div style="color: #cc0000;">
1 head of broccoli</div>
<div style="color: #cc0000;">
butter (optional) </div>
<div style="color: #cc0000;">
2 eggs, lightly whisked</div>
<div style="color: #cc0000;">
freshly ground black pepper</div>
<div style="color: #cc0000;">
olive oil </div>
<div style="color: #cc0000;">
3 cloves garlic, finely chopped</div>
<div style="color: #cc0000;">
three spring onions, finely chopped (or use one brown onion)</div>
<div style="color: #cc0000;">
handful mushrooms, finely chopped (optional)</div>
<div style="color: #cc0000;">
1 teaspoon ground coriander</div>
<div style="color: #cc0000;">
1 teaspoon ground cumin</div>
<div style="color: #cc0000;">
2-3 tablespoons tamari or soy sauce (depending on how salty you like)</div>
<div style="color: #cc0000;">
1 tablespoon brown rice vinegar (optional)</div>
<div style="color: #cc0000;">
coconut oil (or olive or rice bran oil) </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Peel sweet potato and chop into smallish pieces. Steam until soft enough to mash. Chop broccoli and add to steamer about half way through.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Meanwhile, rinse quinoa and place in small pot with water and salt. Bring to boil with lid on, then turn right down low and simmer with lid on until water is absorbed. DON'T STIR. To check if water absorbed simply tilt pan. It will take about 15-20 mins. Once absorbed remove pot from heat and leave to stand with lid off for about 5-10 minutes.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
While this is all on the boil, heat a couple of tablespoons of olive oil in a heavy frying pan. Saute onions, garlic and mushrooms (if using) on a medium heat until nicely softened. Add spices and black pepper and stir for 30 seconds.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Mash sweet potato and broccoli, adding a dollop of butter if you fancy. Combine with rest of ingredients. Check seasoning.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
When ready to fry heat heavy frying pan over low-medium heat with large tablespoon of coconut oil (or other oil). Dollop a tablespoon of mixture into pan, and repeat until pan is full. Leave room to flip.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Try not to flip too soon - they take longer than you think and will break up if you flip too early. Try them gently with the flipper - when done they will turn easily. Cook on other side for a few minutes, until browned. It's better to be slightly overcooked than under cook when it comes to fritters. Place on a plate lined with newspaper, recycled printed paper or paper towels (newspaper actually works very well and saves on buying all those paper towels).</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Add more oil to pan and repeat. </div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Delicious hot, warm or cool. No sauce needed but a salad on the side is nice.</div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
<br /></div>
<br />Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com20tag:blogger.com,1999:blog-5436254488531309282.post-20357582348093622862011-11-30T00:00:00.009+11:002011-11-30T00:00:13.241+11:00VEGETARIAN FOOD BLOG: HUNZA PIE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJNDUEUjOaQ3AsY_ERRC3I0hkEUnEdcQ842kkifWKODUMAPTb-IWdxnjDDqT9W_lmNwSb0T7R2rdkkEMVmeeoFQsUrK9DjgnL_OAd3qT_w5kxAgoFybMG__gXM0UUbpKbHcf-gPvQmho/s1600/IMG_1085.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJNDUEUjOaQ3AsY_ERRC3I0hkEUnEdcQ842kkifWKODUMAPTb-IWdxnjDDqT9W_lmNwSb0T7R2rdkkEMVmeeoFQsUrK9DjgnL_OAd3qT_w5kxAgoFybMG__gXM0UUbpKbHcf-gPvQmho/s640/IMG_1085.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hunza Pie</td></tr>
</tbody></table><br />
I can't believe this recipe is not already here. It's such a stable, I assumed it had long ago joined the Billie Bites collection.<br />
<br />
Searching it for the other day to remind myself of the quantities, I discovered the poor hunza pie had been overlooked.<br />
<br />
This is reminiscent of my very popular Spinach Torte - definitely an established part of the Billie Bites scenery. The key differences are: The Hunza has pastry, silver beet, brown rice and cheddar. The Torte has arborio rice, Parmesan and no pastry.<br />
<br />
Great straight from the oven. Best after it's cooled a little. Tasty cold the next day. Especially outside on a park bench overlooking the ocean. <br />
<br />
This is adapted from a recipe by Steve Manfredi, published in the Sydney Morning Herald.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUOFsbYNtqIzyyvr3Wxx0DArHQJmqqVYiPuno4KXYLr7_8J7YfYm9Sd-xfFfx_ghOwgijKsIufM3GY3xTvKxgA-c3QsyMoLwgDX9Z28K2-K8lCNHO8Frqh4SF1AwxxuIzvB7YPU7rO4o/s1600/IMG_1089.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUOFsbYNtqIzyyvr3Wxx0DArHQJmqqVYiPuno4KXYLr7_8J7YfYm9Sd-xfFfx_ghOwgijKsIufM3GY3xTvKxgA-c3QsyMoLwgDX9Z28K2-K8lCNHO8Frqh4SF1AwxxuIzvB7YPU7rO4o/s320/IMG_1089.jpg" width="320" /></a><span style="color: #cc0000; font-size: x-large;"><b>HUNZA PIE</b></span><br />
<div style="color: #cc0000;"></div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">220g wholemeal flour</div><div style="color: #cc0000;">110g cold salted butter</div><div style="color: #cc0000;">cold water</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">1/2 cup brown rice </div><div style="color: #cc0000;">Bunch silver beet</div><div style="color: #cc0000;">butter </div><div style="color: #cc0000;">2 eggs, lightly beaten</div><div style="color: #cc0000;">1 cup cheddar cheese, grated</div><div style="color: #cc0000;">salt and pepper</div><div style="color: #cc0000;">nutmeg </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Place rice in small pot with 1 cup water. Bring to boil with lid on and then turn right down. Simmer until water absorbed - takes about 30 minutes total. Don't stir at all while cooking. Instead tip pot on angle to see how much water is left. Once done tip into large bowl to cool.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Meanwhile, make the pastry. If you have a food processor, place flour in food processor and drop lumps of butter in one at a time while pulsing. Once the mixture looks crumbly, gradually add a tablespoon or three of water while processing, until the mixture forms a ball. If sans food processor, simply place flour and butter in bowl and use a knife to combine. Add the water gradually and finally use hands to knead into a ball. Wrap in cling film and place in fridge for 20-30 mins.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Preheat oven to medium high. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Wash silver beet - keeping most of the stems. Place a chunk of butter in a large pot with the silver beet. Cook over medium-high heat for about five minutes. Shake the pot regularly and stir occasionally. Once fairly well wilted remove and cool on chopping board, before slicing up and adding to rice.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Roll out pastry on a floured bench and use it to line a well-greased flan tin. I use a ceramic one. Any pie dish will do though. Prick centre with a fork and place in oven to lightly cook the pastry shell - about ten minutes is enough.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Combine eggs and cheese with rice and silver beet. Salt and pepper to taste. Add grated nutmeg - a few pinches. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Pour into pastry shell and bake for about 25 minutes, until cooked through and crispy on top. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;"><br />
</div>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com33tag:blogger.com,1999:blog-5436254488531309282.post-65149691588721036152011-10-27T15:19:00.001+11:002011-10-27T15:22:20.962+11:00TOMATO FEVERA tomato-growing frenzy hit my office this week. Colleagues who have never grown a single vegetable are joining the club. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfl6Q35zNrsJ0qBtckpcY_tyHk7Y3fjvaGfRbRNJTwDjmb3KilJ8WEuPugRHOVwfFIfVeSirLr8kN0KN-wcFPFcGZQ1iuzDpDO1GF4Ebv-3LZD8IiHqD_m5vNO4w693HZDoZl2gHxm9aE/s1600/IMG_1154.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfl6Q35zNrsJ0qBtckpcY_tyHk7Y3fjvaGfRbRNJTwDjmb3KilJ8WEuPugRHOVwfFIfVeSirLr8kN0KN-wcFPFcGZQ1iuzDpDO1GF4Ebv-3LZD8IiHqD_m5vNO4w693HZDoZl2gHxm9aE/s400/IMG_1154.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Better get this replanted, staked, watered and fed</td></tr>
</tbody></table><br />
Instead of filling the world with more chocolate bars, some clever local school fundraisers are selling mature-for-this-time-of-year tomato plants.<br />
<br />
One green-fingered woman was ahead of the game and filled her greenhouse with hundreds of seedlings, spurned from a tried-and-tested Italian cherry tomato seed. <br />
<br />
Luckily for Coogee Public School, they have the right contacts. My TV station colleague Jane has been shipping into our office as many tomato plants as she can carry. By lunchtime she's all sold out.<br />
<br />
I'm trying to get a wee competition up - see which person in TV-land can grow the best crop of tomatoes. I'll even offer these <a href="http://billiebites.blogspot.com/2011/03/its-raining-cherry-tomatoes-tips-and.html">tomato growing tips I recorded last summer.</a><br />
<br />
<br />
<br />
A gardening columnist recommended planting tomato seeds a few months back, in order to have a crop in time for Christmas. Well, my babies only hit the dirt a few weeks back so I doubt I'll make the deadline.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwx-wkR0J1Fap3dZa4P9XeICwstJFlQxhqFztI2lhNTRdPlC9w3SgTE-kvzTRukqRu7Sf_c3ZWgJ4gYMas_IGssFjnGwGtXU9qHLhDg29OYJO7tiRjY9gWC03g6YtDT6UKqT3L6QC1Mw/s1600/IMG_1152.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwx-wkR0J1Fap3dZa4P9XeICwstJFlQxhqFztI2lhNTRdPlC9w3SgTE-kvzTRukqRu7Sf_c3ZWgJ4gYMas_IGssFjnGwGtXU9qHLhDg29OYJO7tiRjY9gWC03g6YtDT6UKqT3L6QC1Mw/s400/IMG_1152.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My own very young tomato seedlings, planted a few weeks ago in egg cartons</td></tr>
</tbody></table><br />
However, thanks to Coogee's very smart school fundraising scheme, we may just get there.Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com2tag:blogger.com,1999:blog-5436254488531309282.post-50843069867528342042011-10-09T13:15:00.000+11:002011-10-09T13:15:31.798+11:00PICNIC TIME: LEMON AND CRANBERRY SCONES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp0R-9MEqrecohyphenhyphenzzPRKVEchSvzeo3VE36kTPp6eVesr4DwbJ4gH3kEzFUnxA4ni2Ubs1888yOdFaMMSdOMunm3snj1ZSU2fl2YwdWQkuFnHt8m1CpPBWuaoo3I2y5Gio80dfSWVLp-0/s1600/IMG_1052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp0R-9MEqrecohyphenhyphenzzPRKVEchSvzeo3VE36kTPp6eVesr4DwbJ4gH3kEzFUnxA4ni2Ubs1888yOdFaMMSdOMunm3snj1ZSU2fl2YwdWQkuFnHt8m1CpPBWuaoo3I2y5Gio80dfSWVLp-0/s640/IMG_1052.jpg" width="640" /></a></div><br />
Billie loves picnics. She wants every meal to be a picnic. Her teddy bears join her for imaginary picnics on the balcony. At the playground she insists first on settling on a park bench and 'having a picnic' of sultanas and crackers. Only then is it time for some slide action.<br />
<br />
While I'm often tempted by cafes, I feel much better when I'm organised enough to pack some bits to munch on. The best is when I take the time to bake. You save on dough and it (usually) tastes better.<br />
<br />
WHO HAS TIME TO BAKE?1 I hear you shout. One word: SCONES. Easy. Quick. Always impressive. And you can add all sorts of bits to create sweet or savory twists on the old fashioned classic. No need for jam and cream here.<br />
<br />
It's been hard to plan picnics in Sydney of late as we wake up to wintry mornings that sometimes turn into summery afternoons. Last weekend Billie and I headed to a friend's in Darlinghurst, prepared for a picnic in the shelter of her studio.<br />
<br />
How happy we were when our gamble to venture over to Elizabeth Bay paid off. We spread out in this gorgeous little oasis, complete with fish ponds and green slopes worth rolling down.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn33dPpijO1GT7rsopyn1lZ5M5IuVGtIjPi3XFaVqObpKyR7xzuQAbVItKYj5Utc_aqn_Gpf74ebygGvFgXKiLOLdEdbmwjgmWRMc9kGNxA21aHr1pC8fxiEffKS1kBynrNZprb6qmlBE/s1600/IMG_1047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn33dPpijO1GT7rsopyn1lZ5M5IuVGtIjPi3XFaVqObpKyR7xzuQAbVItKYj5Utc_aqn_Gpf74ebygGvFgXKiLOLdEdbmwjgmWRMc9kGNxA21aHr1pC8fxiEffKS1kBynrNZprb6qmlBE/s640/IMG_1047.jpg" width="640" /></a></div><br />
<br />
The lemon peel in these scones is sensational. Don't omit it. But you can skip the cranberries, or swap them for some currents, sultanas etc.<br />
<br />
This recipe is adapted from my old favorite, Cynthia Lair's <i>Feeding the Whole Family</i>. <br />
<br />
<br />
<div style="color: #cc0000; text-align: center;"><span style="font-size: x-large;"><b>RECIPE: LEMON CRANBERRY SCONES</b></span></div><br />
<div style="color: #cc0000;"><span style="font-size: x-large;"><span style="font-size: small;">2 cups wholemeal flour</span></span></div><div style="color: #cc0000;"><span style="font-size: x-large;"><span style="font-size: small;">1/8 cup brown sugar </span> </span></div><div style="color: #cc0000;"> 3 teaspoons baking powder</div><div style="color: #cc0000;">small pinch salt</div><div style="color: #cc0000;">6 tablespoons cold butter</div><div style="color: #cc0000;">1 cup dried cranberries, or currents etc</div><div style="color: #cc0000;">1 tablespoon lemon zest</div><div style="color: #cc0000;">1 teaspoon lemon juice</div><div style="color: #cc0000;">3/4 cup butter milk (or just grab another teaspoon lemon juice and stir through milk)</div><div style="color: #cc0000;">Extra butter for serving</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Preheat oven to moderate, about 350f and 180c. Grease an oven tray.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Combine flour, sugar baking powder and salt together in large bowl. Mix the butter through with a butter knife, and then finish with your hands to create a crumbly mix. Stir through cranberries and zest. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Make a well and pour in the buttermilk/lemon milk and the extra lemon juice. Mix gently but swiftly until you have a moist dough. You may have to add a few more drops (but only drops) of milk.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Place the dough on a floured bench/table/board and knead quickly and gently with your floured hands. Create an 8 inch circle and cut into eight wedges - like a pizza. Use a slice/spatula to carefully transfer scones onto the prepared oven tray. Bake for 20 mins or until just golden. Check them after 15 minutes if you have a hot oven. Cool on a wire rack, and eat as soon as possible.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">If you are taking them out to eat, reheat them quickly in a nearby oven. They will stay warm during the walk to the park. Slice in half and spread with butter. (But they are fine eaten at room temp too.)</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAVfsDuRQKBC-S25g4oxavvZQdHlOZt6JtmuvPx73_8jxU3qDcwteZJ7IVgxHRGjI3A3e-89w8vJDJ6stvs3l40SkNANdqyAGhBRUPeVDr1SSTAawf2jSfCD-tSMBlPii6Rcu13NDAbw/s1600/IMG_1058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAVfsDuRQKBC-S25g4oxavvZQdHlOZt6JtmuvPx73_8jxU3qDcwteZJ7IVgxHRGjI3A3e-89w8vJDJ6stvs3l40SkNANdqyAGhBRUPeVDr1SSTAawf2jSfCD-tSMBlPii6Rcu13NDAbw/s640/IMG_1058.jpg" width="640" /></a></div>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com6tag:blogger.com,1999:blog-5436254488531309282.post-75180049517802681052011-10-06T16:26:00.001+11:002011-10-07T10:31:50.460+11:00MUESLI TIME<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4FXW7JiDwY9VpAWdabiAqbSfjjjkEW8CRQiJJKAb3ViNU1mQZkBdohGqlxP9MsT2_OQCaSIdAbe0AwY3P9FhHo6fA8MVS2IfjzZeB3lS72zNpyNZr00Et-0SmY8wHyx7qdmVeclHR3w/s1600/IMG_0975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4FXW7JiDwY9VpAWdabiAqbSfjjjkEW8CRQiJJKAb3ViNU1mQZkBdohGqlxP9MsT2_OQCaSIdAbe0AwY3P9FhHo6fA8MVS2IfjzZeB3lS72zNpyNZr00Et-0SmY8wHyx7qdmVeclHR3w/s400/IMG_0975.jpg" width="400" /></a></div><br />
I've been sitting on this post for a while, thinking muesli was perhaps not so worthy of an entry.<br />
<br />
However, after watching a certain uninspiring food program on TV last night - where the host ate muesli at a cafe near my house and then met the home cook responsible for the cereal - I realised the world needs my muesli.<br />
<br />
One problem I had with the recipe demonstrated last night was the unnecessary butter and sugar it was loaded with. This is also a problem, I think, with many commercial muesli and granola brands.<br />
<br />
I'm all for putting butter and sugar where it belongs - on toast, in cakes and biscuits. But I don't need them in my breakfast cereal.<br />
<br />
Muesli is Billie's No.1 food. She asks for it all day. And muesli bars, which I must learn to make.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMjVOz6YKbjFY7KNbk1gQd119KVmXz2JIXg9n54OQQ62YSi67ip9bB7gEnax7FZgc79b-3SN-xk5eGZ0rxOJqe20tOxPy83ofGBI5mPstG1r4eMat6XrRoIRK_6ISvkf6G90YAZGHk0I/s1600/IMG_0970.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMjVOz6YKbjFY7KNbk1gQd119KVmXz2JIXg9n54OQQ62YSi67ip9bB7gEnax7FZgc79b-3SN-xk5eGZ0rxOJqe20tOxPy83ofGBI5mPstG1r4eMat6XrRoIRK_6ISvkf6G90YAZGHk0I/s640/IMG_0970.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Billie loves to help mama make the muesli. So does Big Teddy.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
I should credit my folks with inspiring this recipe - I've adapted and made it my own but it's similar to the one my dad makes.<br />
<br />
<div style="color: #cc0000; text-align: center;"><span style="font-size: x-large;"><b>RECIPE: TWO-SPEED MUESLI</b></span></div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;"> Lately I've been keeping half of the raw dry ingredients aside in a jar to serve to Billie. Each morning I soak it in freshly squeezed orange juice and perhaps a bit of boiling water. Just for a few minutes, so the juice is still fresh with vitamin C. Raw muesli is easier to chew too.</div><div style="color: #cc0000;"><br />
</div><br />
<div style="color: #cc0000;">If you are happy with a simpler, healthier muesli then omit the wet ingredients and just eat raw as above. You can soak with water, milk, yoghurt or juice for a few minutes before serving, or overnight if you want it really soft.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">If you like a crunchy, slightly sweet, toasted muesli - then go the whole hog with the recipe below.</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62EtP9JKBN0R_otic4Urvwp5hRLD5kRZbcL96BbPRyict6hEkENZqNfIZlbugc3sj-aEvhoq9ikMKvBj7I1OuXUjPCwT4o2q9KuxbBoiG_somwrAn1C_CPH_wUChLbHIdJqYa2TwilKw/s1600/IMG_0966.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62EtP9JKBN0R_otic4Urvwp5hRLD5kRZbcL96BbPRyict6hEkENZqNfIZlbugc3sj-aEvhoq9ikMKvBj7I1OuXUjPCwT4o2q9KuxbBoiG_somwrAn1C_CPH_wUChLbHIdJqYa2TwilKw/s400/IMG_0966.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'I want to pour it'</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfCQwsKSdLCul55W-cXMTCpv69iObsoOVCfvoHQZy5HmhJcc3XvY1jI0o8C64cAjTwqTXXaJXjuXizZ7SgBHKEwbjKQ3mkzcCkP4AbVxsYN13BuTpX3hBoUWjnUmDnpo-K-94HW8i6JM/s1600/IMG_0973.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfCQwsKSdLCul55W-cXMTCpv69iObsoOVCfvoHQZy5HmhJcc3XvY1jI0o8C64cAjTwqTXXaJXjuXizZ7SgBHKEwbjKQ3mkzcCkP4AbVxsYN13BuTpX3hBoUWjnUmDnpo-K-94HW8i6JM/s320/IMG_0973.jpg" width="240" /></a><span style="color: #cc0000;">DRY INGREDIENTS:</span><br />
<div style="color: #cc0000;">5 cups whole oats</div><div style="color: #cc0000;">1 cup wheatgerm</div><div style="color: #cc0000;">1/2 cup sunflower seeds</div><div style="color: #cc0000;">1/2 cup sesame seeds</div><div style="color: #cc0000;">1/2 cup pumpkin seeds (optional) </div><div style="color: #cc0000;">1 cup coconut (optional)</div><div style="color: #cc0000;">1/2 teaspoon cinnamon (optional)</div><div style="color: #cc0000;">1 cup ground linseed (or LSA, but plain linseed if you can)</div><div style="color: #cc0000;">1 cup raw almonds, chopped quite finely</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">WET INGREDIENTS:</div><div style="color: #cc0000;">1/2 cup honey</div><div style="color: #cc0000;">1/2 cup coconut oil or rice bran oil or light cooking oil</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;"> Place oil and honey in small pot over low heat and cook until just bubbling.</div><div style="color: #cc0000;"><br />
</div><div class="separator" style="clear: both; color: #cc0000; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcspeJati6Zkon1xybdPxdGsR04w5I8NMB7zhjU03b3kaQMLDOzJ9G30ZO6VHgDo-dUqz1zWFdxHxomm80wYYk6yWOiBTVFwmht7JdYIplLuslMQdWUm56eTtlTu8Xs3NFLLL8nLxzdI/s1600/IMG_0976.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcspeJati6Zkon1xybdPxdGsR04w5I8NMB7zhjU03b3kaQMLDOzJ9G30ZO6VHgDo-dUqz1zWFdxHxomm80wYYk6yWOiBTVFwmht7JdYIplLuslMQdWUm56eTtlTu8Xs3NFLLL8nLxzdI/s320/IMG_0976.jpg" width="240" /></a></div><div style="color: #cc0000;">Meanwhile, combine dry ingredients - except almonds and linseed - together in large flat oven tray or baking dish.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Pour hot wet ingredients over muesli and quickly stir through. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">You can serve the muesli as is, without toasting, and this is good for little ones not up for lots of chewing.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">But for the real tasty deal, place tray of muesli under grill and stir frequently, or place in medium oven and stir every five minutes - keep an eye on it as you don't really wanna burn it.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Add almonds and linseed (I believe you lose some of the goodness during cooking, especially with the super omega-packed linseed. But I may be wrong, so don't quote me.)</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Once cooled place in airtight container. But you can eat it while it's still hot. Yum.</div><div style="color: #cc0000;"><br />
</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbvoVOZ4CCxK2rk-qZTEnjTAB0zHdDe_GimX1hCNojGHfDY4_7itinG-KHYoT1Tplvs-2_h7FsLhaYp3CCFYTxmSLRYWueVNOPa2Zk91fFKxyEQz03HERGFj88i6DbCGubctPy530Cm8/s1600/IMG_0969.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbvoVOZ4CCxK2rk-qZTEnjTAB0zHdDe_GimX1hCNojGHfDY4_7itinG-KHYoT1Tplvs-2_h7FsLhaYp3CCFYTxmSLRYWueVNOPa2Zk91fFKxyEQz03HERGFj88i6DbCGubctPy530Cm8/s400/IMG_0969.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'I want to eat it'.</td></tr>
</tbody></table>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com18tag:blogger.com,1999:blog-5436254488531309282.post-87018652610838255592011-09-29T16:43:00.002+10:002011-09-29T16:49:19.846+10:00VEGETARIAN BLOG: CORN FRITTERS FOR AUNTIE MILLICENTCorn fritters have already populated these pages. However, it's worth giving this version a whirl as they went down extremely well in our household.<br />
<br />
Not only Billie but also her dear Auntie Millicent scoffed back a stack. Millicent is now back in Chicago and wants the recipe so she can press replay.<br />
<br />
Corn fritter recipes usually call for canned creamed corn. I prefer to stick with fresh, but it can be tricky to get the wet/dry ingredient ratio right. I think I succeeded perfectly here:<br />
<br />
<div style="text-align: center;"><br />
</div><div style="color: #cc0000; text-align: center;"><span style="font-size: large;"><b>RECIPE: CORN FRITTERS FOR AUNTIE MILLICENT</b></span> </div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;">4-5 corn cobs (raw)</div><div style="color: #cc0000; text-align: left;">2 cups flour</div><div style="color: #cc0000; text-align: left;">2.5 teaspoons of baking powder</div><div style="color: #cc0000; text-align: left;">salt and pepper</div><div style="color: #cc0000; text-align: left;">6 eggs</div><div style="color: #cc0000; text-align: left;">large handful each of parsley and oregano, chopped fairly finely</div><div style="color: #cc0000; text-align: left;">3/4 cup milk</div><div style="color: #cc0000; text-align: left;">oil </div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;">First slice the corn kernels off the cobs. The easiest way to do this is to place the cob horizontally on a chopping board and use a large knife to slice them off. Don't cook the corn before adding to fritter mixture.</div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;">Lightly beat the eggs in a small bowl. Add milk, corn, herbs salt and pepper to taste. Set aside.</div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;">Sift flour and baking powder into a large bowl and create a well in the centre. Pour rest of ingredients in and stir until combined.</div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;">Place a tablespoon of oil into a large heavy frying pan and heat on medium. Once hot drop two tablespoons of mixture into pan (to form one fritter) and repeat until pan full. Leave a few centimetres between so you can easily flip them. Turn once bubbles appearing all over. The other side won't need so long. Cook until lightly browned and place between paper towels on a plate. Eat as soon as possible.</div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;">Serve with a green salad and chutney or sweet chili sauce. </div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyoKQ847LlB90md_0NCHAb89dTtTUFd9Im38I5RUrW-H0wXoihEgH8JZmzSYHXa4lJurQaOwg6i9oleIjde8u0LNGH4gZr2gIK7Zm6UDUWxpONcvtNUqQcdCMhfqODHTSiBCY8_XT6pZ8/s1600/IMG_1005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyoKQ847LlB90md_0NCHAb89dTtTUFd9Im38I5RUrW-H0wXoihEgH8JZmzSYHXa4lJurQaOwg6i9oleIjde8u0LNGH4gZr2gIK7Zm6UDUWxpONcvtNUqQcdCMhfqODHTSiBCY8_XT6pZ8/s400/IMG_1005.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandma Lenore, Auntie Millicent, Miles, Billie and Puppy Dog head to Manly</td></tr>
</tbody></table>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com2tag:blogger.com,1999:blog-5436254488531309282.post-67750724452163548682011-09-25T20:36:00.000+10:002011-09-25T20:36:35.482+10:00VEGETARIAN BLOG: Cheesy Yoghurt Onion Olive Cakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiquWRZ46oESny-mfWZ9ZHB5XVOLkpm938sga6GqQol6nYNPRM-xmNm4bqG4JkgQ9CEHCrINF5FXKlexAjzTGrfNT8O6JxMXSkMLWMbVMG8lwPKuZ52AEaU9ghvs3COoxyizU1unFQ5MY/s1600/IMG_1031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiquWRZ46oESny-mfWZ9ZHB5XVOLkpm938sga6GqQol6nYNPRM-xmNm4bqG4JkgQ9CEHCrINF5FXKlexAjzTGrfNT8O6JxMXSkMLWMbVMG8lwPKuZ52AEaU9ghvs3COoxyizU1unFQ5MY/s640/IMG_1031.jpg" width="640" /></a></div><br />
A few weeks back I made a promise. Now, after a few crazy weeks at work, I am delivering on that promise.<br />
<br />
These are the little savory pies I served at Billie's second birthday party. This weekend I pressed replay for a friend Miream's shared lunch. They were devoured around a crowded kitchen as mountains of delicious food was served.<br />
<br />
I have slightly adapted this vegetarian recipe from Julie Le Clerc's feta and olive pies in her <i>Cafe@home</i> book. Julie uses the mixture to make a few small pies. Instead I divided it into 12 muffin tins.<br />
<br />
At Saturday's lunch we had some gluten-free folk so I swapped the regular flour for a gluten-free one. It worked just fine.<br />
<br />
Unfortunately Billie's experience of these tasty pie/cakes was tainted by her false expectation that they were sweet muffins. She mistook the olives on top for dates...and we all know how her taste buds would have reacted.<br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdvbgcm2bzNkNMaEFs_bxaQgVqvbEnlk-JnvWLNOFUFstRcW9IzaRtVUcTZ9deZbDulcsfSjy9V2NsAliBs30oQORowc2an89CUvuTER3ROU-l_6Upb_v6FgwoK_-c4KIWPSxJW9sPxQ/s1600/IMG_1030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdvbgcm2bzNkNMaEFs_bxaQgVqvbEnlk-JnvWLNOFUFstRcW9IzaRtVUcTZ9deZbDulcsfSjy9V2NsAliBs30oQORowc2an89CUvuTER3ROU-l_6Upb_v6FgwoK_-c4KIWPSxJW9sPxQ/s640/IMG_1030.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-size: large;"><b><br />
</b></span></div><div style="color: #cc0000; text-align: center;"><span style="font-size: large;"><b>RECIPE: CHEESY YOGHURT ONION OLIVE CAKES</b></span></div><div style="color: #cc0000; text-align: center;"><br />
</div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">3 onions, sliced thinly</span></span></div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1/4 cup olive oil</span></span></div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1 cup self-raising flour, or 1 cup gluten-free flour and 1 tspn gluten-free baking powder/soda</span></span></div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> 3 large eggs, lightly beaten</span></span></div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1 cup thick plain yoghurt</span></span></div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">300g feta, cubed</span></span></div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1 cup freshly grated Gruyere cheese</span></span></div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">3 tablespoons chopped fresh dill</span></span></div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">black pepper</span></span></div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1/2 cup kalamata olives (remove pits, but avoid cutting in half, before using)</span></span></div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">Saute onions in oil for ten minutes to soften well but not brown. Remove from pan to cool. Preheat oven to medium - about 180/350. Oil 12 muffin pans.</span></span></div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">Sift flour into a bowl and make a well in the middle. Pour beaten eggs and yoghurt into the well and stir with a wooden spoon. Mix in onions, feta, Gruyere, dill and pepper. You don't need to add salt as the feta has plenty.</span></span></div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">Pour into oiled muffin tins and place an olive or two on top of each. Bake for 30 minutes or until set and browning on top. Let them cool a little before removing one from the tins. If still quite wet and difficult to remove, pop them back in oven for few more minutes.</span></span></div><div style="color: #cc0000; text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><span style="font-size: small;">Cool on wire racks or serve immediately. Great fresh out of the oven, but at Billie's party they were cold and still delicious.</span></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQqdCXaRXII_9N2kc7oBlPLgpde3ElX3fBWKwQfTU0qoRafPI-UGZXbRXS04X10pfXzHNQhAN8nAHF8l3RUJP0mrZYStp9vwXeLry9XL5KPLJ-xZdi4354NIaMXPmP315GllqxuHBDgA/s1600/IMG_1032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQqdCXaRXII_9N2kc7oBlPLgpde3ElX3fBWKwQfTU0qoRafPI-UGZXbRXS04X10pfXzHNQhAN8nAHF8l3RUJP0mrZYStp9vwXeLry9XL5KPLJ-xZdi4354NIaMXPmP315GllqxuHBDgA/s640/IMG_1032.jpg" width="640" /></a></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span><b><br />
</b></span></div><div style="text-align: left;"><br />
</div>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com13tag:blogger.com,1999:blog-5436254488531309282.post-79414176367817705772011-09-03T22:31:00.003+10:002011-09-05T08:58:19.813+10:00VEGETARIAN BLOG: HAPPY BIRTHDAY BILLIE<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OC7glDkVQWmUcsj_reDfbbYFnlxOGEfTT-N8Apnb_As_28yjoLSvnOocfTlF0MRWCkBWJlED49AFYB6rzN6VVz5EadDfD30yUZcYb-6064N1ljgxdjZheM4jTqCbM-bOdTY3aII0Ww8/s1600/IMG_0996.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OC7glDkVQWmUcsj_reDfbbYFnlxOGEfTT-N8Apnb_As_28yjoLSvnOocfTlF0MRWCkBWJlED49AFYB6rzN6VVz5EadDfD30yUZcYb-6064N1ljgxdjZheM4jTqCbM-bOdTY3aII0Ww8/s640/IMG_0996.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Although she only turns two this week, Billie's build up to today's party was huge. A couple of weeks ago I mentioned she would be having a birthday party soon and she promptly said, 'Have birthday cake!'<br />
<br />
Earlier this week I told her we would be having some of her favorite foods at her party. 'Have dates? Have raisins? Have prunes?' was her swift response. I didn't even know she knew what 'favorite' meant.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3YjV-Io-xad7lrgrVrxzA06leL2Mvo0fDfjh6OIyqYTHgHU_FNe4LlvrdC33oaw3q64Vod2QNUDyBrJsl9YRy5OA83LB_AxUrpPTo7bdHj7_B4XoOZ3bGOOnH0lD_HFEE35uTCwJSvI/s1600/IMG_0991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3YjV-Io-xad7lrgrVrxzA06leL2Mvo0fDfjh6OIyqYTHgHU_FNe4LlvrdC33oaw3q64Vod2QNUDyBrJsl9YRy5OA83LB_AxUrpPTo7bdHj7_B4XoOZ3bGOOnH0lD_HFEE35uTCwJSvI/s640/IMG_0991.jpg" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> So dried fruit are easy of course. In fact, after seeing my daughter barely stray from the large bowl of red raisins (yes, they are very good and don't have any added sugar like cranberries and sour cherries) I wondered why I had made all this other food.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XFXs2egMSZQUk4soFiVdYEj30PGwxIZg-09-U3fSGDqtemV4pVohbKO9C4AocRvLHbFtwzcPMj3YE3KDXYmaRUhMaOgx4lan66ibaN6Fsb1vEgwQXOSMnPJvmPPnUMdd5c7WIFfaxsQ/s1600/IMG_0988.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XFXs2egMSZQUk4soFiVdYEj30PGwxIZg-09-U3fSGDqtemV4pVohbKO9C4AocRvLHbFtwzcPMj3YE3KDXYmaRUhMaOgx4lan66ibaN6Fsb1vEgwQXOSMnPJvmPPnUMdd5c7WIFfaxsQ/s640/IMG_0988.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Billie shares her 'favorite food' with Grandma Lenore</td></tr>
</tbody></table> Billie didn't even eat her birthday cake. After talking about the existence of one for 24hours before, she left her piece seemingly untouched. Perhaps she was overwhelmed and full of dried fruit and crisps (the only 'junk' food or even food form of packet that found it's way onto our picnic table).<br />
<br />
<br />
Or maybe carrot cake with cream cheese icing isn't such a hit with toddlers. I would like to hear from our guests whether the cake ended up in the parent's mouths or their child'. All I know is the cake disappeared. <br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheussUWGVvxNlpMjjcfzY7qtcRXw2Hqe6f3PWxphUPmEyNiFV67TNrchnG9zquKhUIwOliANFoFL3zSt9UzS2JBbXCOA_xtZJK2C5o_8gwvTqUSogAlOdhxPAESy-dUDC17um9ZHSddxo/s1600/IMG_0999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheussUWGVvxNlpMjjcfzY7qtcRXw2Hqe6f3PWxphUPmEyNiFV67TNrchnG9zquKhUIwOliANFoFL3zSt9UzS2JBbXCOA_xtZJK2C5o_8gwvTqUSogAlOdhxPAESy-dUDC17um9ZHSddxo/s640/IMG_0999.jpg" width="480" /></a></div><br />
<br />
While crisps were the height of junk food and everything else was homemade, things have certainly changed since <a href="http://billiebites.blogspot.com/2010/09/billies-first-birthday.html">birthday No. 1 </a> where the cake had two tablespoons of sugar or something equally purist. Today I served <a href="http://billiebites.blogspot.com/2011/08/easy-peasy-chocolate-oat-pecan-cookies.html">chocolate walnut cookies</a>, <a href="http://11/08/blissed-out-balls.html">blissful balls </a>and a cake with two cups of sugar AND icing. And the kids were issued juice boxes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrseOhx6WXwaCu9yUIeTZkr2ZJbWx41o9ZQDfcc3pY0lyDfyFwlZcZuMn-iAY0ZrHnyxoQMsJXx7crr8V11B2GFmHanc7CiM6JBXbyyFAWhkZEMwjcEPyL-cZ_zqfcOOZOYohMMtHKJZQ/s1600/IMG_0995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrseOhx6WXwaCu9yUIeTZkr2ZJbWx41o9ZQDfcc3pY0lyDfyFwlZcZuMn-iAY0ZrHnyxoQMsJXx7crr8V11B2GFmHanc7CiM6JBXbyyFAWhkZEMwjcEPyL-cZ_zqfcOOZOYohMMtHKJZQ/s640/IMG_0995.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gYgGE3RxE7oj52YXmX6PIEvRLWCOE8pffxldZ_sbR4Zgjhq86j3gHtVQL8rkkxtti2fQEkXy8aCDAuKL2exhkyuXnYmAekf2dAxeTTynEzq-cNybyb2u_TgTgS2unXus6G6n0ZHuv4E/s1600/IMG_1000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gYgGE3RxE7oj52YXmX6PIEvRLWCOE8pffxldZ_sbR4Zgjhq86j3gHtVQL8rkkxtti2fQEkXy8aCDAuKL2exhkyuXnYmAekf2dAxeTTynEzq-cNybyb2u_TgTgS2unXus6G6n0ZHuv4E/s640/IMG_1000.jpg" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGTK8SkRs3tC9wp6MHuI6xTi1vgoq6N0dTqoD19ZwoqKoU8-K5SpdmGcFPX3HKiTbVrwsgabRq-r6ESm5B97tHi9HWuJNzdTGuoFIMFYI3aJcilhHHuZ5bO5tmgm-Ey6I_W_hmX_m4i0/s1600/IMG_0987.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGTK8SkRs3tC9wp6MHuI6xTi1vgoq6N0dTqoD19ZwoqKoU8-K5SpdmGcFPX3HKiTbVrwsgabRq-r6ESm5B97tHi9HWuJNzdTGuoFIMFYI3aJcilhHHuZ5bO5tmgm-Ey6I_W_hmX_m4i0/s640/IMG_0987.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Billie was far more interested in the red raisins and crisps than her new birthday bike</td></tr>
</tbody></table><br />
The new kid on the block that I would like to introduce you to, sadly went completely unphotographed today. But picture this: An eggy, cheesy base with yoghurt, onions, dill and a little flour baked in muffin tins and topped with olives. I took a risk as with only 12 I couldn't afford to taste test. Sliced in half they went a bit further and many came back for more. Stay tuned for the instructions next week.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-ztQWd820qBpHcyyVK7VnFrxMnvEjZlA7suuAsX2yFG8jYEzqfUEgRAvSm5eATucZ76b68cbTrgvaLpH8uCwgE18OtnRcDrmiZcIWKPQwtxmN_l7iaXZI7JrNPGSupyZxronrhzPeMA/s1600/IMG_0992.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-ztQWd820qBpHcyyVK7VnFrxMnvEjZlA7suuAsX2yFG8jYEzqfUEgRAvSm5eATucZ76b68cbTrgvaLpH8uCwgE18OtnRcDrmiZcIWKPQwtxmN_l7iaXZI7JrNPGSupyZxronrhzPeMA/s640/IMG_0992.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This birthday outfit from Darwin was never made for bike-riding - a few minutes later the skirt got tangled in the wheels</td></tr>
</tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYaacDD5OcyD0AoqiosZUMPJKIVGBBM2oj-r96j2w0SnM-jqRfeVL6Dv-8vUaIQvCVm8oqNxRm2VmP1H4efHBsPhQXkfTt82XGvSG2tCgXXoOhz-w8MqOTA1qgR8j7JBqZmThQ6aKn8s/s1600/IMG_1002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYaacDD5OcyD0AoqiosZUMPJKIVGBBM2oj-r96j2w0SnM-jqRfeVL6Dv-8vUaIQvCVm8oqNxRm2VmP1H4efHBsPhQXkfTt82XGvSG2tCgXXoOhz-w8MqOTA1qgR8j7JBqZmThQ6aKn8s/s640/IMG_1002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Much better - skirt-free and shoulders protected from the sun. Now I can ride...</td></tr>
</tbody></table><br />
Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com4tag:blogger.com,1999:blog-5436254488531309282.post-61430263262972958672011-08-27T00:00:00.024+10:002011-08-27T00:00:09.993+10:00VEGETARIAN BLOG: BLACK BEAN AND PUMPKIN SOUP<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsGMpfzrS4__WtM2k_OvuD8vyb8MVx3Rllqxm8pivpUsZEcNPkgx3hDZtNZms2eqRh1cagkc1V6OqnUzMyK6XUyZc3z2RO9cHE143gnye2AMa3t2Nm6N8z6aMc8IW9a7JPB_9KWaNvKI/s1600/IMG_0956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsGMpfzrS4__WtM2k_OvuD8vyb8MVx3Rllqxm8pivpUsZEcNPkgx3hDZtNZms2eqRh1cagkc1V6OqnUzMyK6XUyZc3z2RO9cHE143gnye2AMa3t2Nm6N8z6aMc8IW9a7JPB_9KWaNvKI/s400/IMG_0956.jpg" width="400" /></a></div><br />
Black beans make a superb soup - but you have to prepare them from scratch. Cooking the beans creates a velvety, thick purple broth that you simply cannot recreate with tinned black beans.<br />
<br />
Don't worry - it ain't that hard to cook black beans. It just takes a bit of foresight. While you can soak them over night, they don't actually need that long. A few hours is fine. The longer you soak the less time they will take to cook. No more than 12 hours though and at least three hours is a good guide for black beans - also known as Brazilian or turtle beans.<br />
<br />
Pumpkin makes a great mate for black beans. And this soup is actually pretty simple and easy. Team it with the coconut corn bread below.<br />
<i><br />
</i><br />
Slightly adapted from<i> Three Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery</i> by Seppo Ed Farrey with Myochi nancy O'Hara<br />
<br />
<div style="color: #cc0000; text-align: center;"><span style="font-size: large;"><b>RECIPE: PUMPKIN AND BLACK BEAN SOUP</b></span></div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">2 cups black beans, rinsed well and drained</div><div style="color: #cc0000;">2 tablespoons oil</div><div style="color: #cc0000;">1 onion, chopped</div><div style="color: #cc0000;">2 teaspoons salt</div><div style="color: #cc0000;">4 garlic cloves, finely chopped</div><div style="color: #cc0000;">About 2kg pumpkin, skinned and chopped into bite-sized cubes</div><div style="color: #cc0000;">1 tablespoon tamari - or soy sauce</div><div style="color: #cc0000;">black pepper</div><div style="color: #cc0000;">sour cream</div><div style="color: #cc0000;">fresh coriander/cilantro, chopped</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Soak beans in 6 cups of water for about four hours. Rinse well. Prepare pumpkin. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Heat oil in large pot over medium heat and saute onion with salt for a few minutes. Add garlic and saute few more minutes, stirring now and then. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Add 6 cups of water with pumpkin and beans and bring to boil. Reduce heat to low and simmer with lid on, stirring now and then, until beans are soft but not mushy. If looks like to much liquid remove lid for last 15 minutes so it will reduce down a bit. You want a reasonable amount of broth though.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Remove one cup of the solids and one cup of the broth and puree. Return to pot and add tamari and pepper. Simmer for a few more minutes.</div><div style="color: #cc0000;"><br />
</div><span style="color: #cc0000;">Carefully ladle soup into bowls and add a decent dollop of good quality sour cream, with fresh</span> coriander sprinkled on top. Serve with bread below or on its own.<br />
<br />
<div style="color: #cc0000;"><b>FOR BABIES SIX MONTHS AND OVER: Scoop out some pumpkin once it is cooked and puree</b></div><div style="color: #cc0000;"><b>FOR BABIES EIGHT MONTHS AND OLDER: Scoop out some cooked beans and pumpkin and mash a little (avoid the broth as it contains salt)</b></div><b style="color: #cc0000;">FOR BABIES AND TODDLERS ONE YEAR AND OLDER: Serve as is, or blend and serve</b>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com24tag:blogger.com,1999:blog-5436254488531309282.post-62842920539575529092011-08-24T00:00:00.002+10:002011-08-24T00:00:07.048+10:00VEGETARIAN FOOD BLOG: COCONUT CORN BREAD<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1aP8qgYTKrF-Hc8rHnXNuZLbqTzZp4uX5YHZjN0NUUtye9Kp6AEygLtgAKpZC5aHl0Kk0_8N6XPxMmOpAViQcbWVudgw2DfS8wxbu55Sy4X0yoJ17TEwykNbiTThQRWIdaQcH4WwRxg/s1600/IMG_0957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1aP8qgYTKrF-Hc8rHnXNuZLbqTzZp4uX5YHZjN0NUUtye9Kp6AEygLtgAKpZC5aHl0Kk0_8N6XPxMmOpAViQcbWVudgw2DfS8wxbu55Sy4X0yoJ17TEwykNbiTThQRWIdaQcH4WwRxg/s400/IMG_0957.jpg" width="300" /></a></div><br />
If you don't already own a loaf tin I suggest you go forth and purchase. (Get a silicon one if you can as mine keeps sticking.)<br />
<br />
You are about to experience a bit of a loaf/bread frenzy. Now when I say 'bread' I'm not talking kneading and rising. I'm not even necessarily talking savory. But don't worry, I won't be disguising cake as bread, and suggesting you eat it for breakfast.<br />
<br />
Australians will be familiar with this trick - the ubiquitous banana bread served at every cafe. When I first moved to Sydney I actually fell for it, trusting this 'bread' was somehow an acceptable thing to eat for breakfast. But turns out to be banana cake sliced like bread, served toasted with butter. Imagine the looks if I were to eat chocolate cake, toasted and buttered, with my morning (decaf) coffee.<br />
<br />
The loafs/breads you will find on these pages may have a little maple syrup (just a wee bit) but primarily they will be designed to eat with soup, stews and salads.<br />
<br />
As you likely know by now, I am obsessed with a couple of North American cook books that I am still working my way through. Both have whole chapters devoted to breads of the loaf variety, often featuring ingredients hard to source outside of the US, so we will be doing a bit of adapting.<br />
<br />
First off the rank is this yummy Coconut Corn Bread, which teamed perfectly with a tasty and easy pumpkin black bean soup. Stay tuned for the soup recipe later this week.<br />
<br />
It was delicious eaten straight out of the oven with a little butter, but the next day, and the day after, it went well toasted with fresh ricotta and honey. <br />
<br />
I have adapted this from <i>Three Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery</i> by Seppo Ed Farrey and Myochi Nancy O'Hara.<br />
<br />
<div style="color: #cc0000; text-align: center;"><span style="font-size: x-large;"><b>RECIPE: COCONUT CORN BREAD</b></span></div><br />
<div style="color: #cc0000;"><b>Dry Ingredients:</b></div><div style="color: #cc0000;">1 cup polenta</div><div style="color: #cc0000;">3/4 cup cornmeal (if you can't get it use half polenta/half regular flour)</div><div style="color: #cc0000;">3/4 cup wholemeal flour</div><div style="color: #cc0000;">3/4 cup shredded coconut, toasted in a dry fry pan over medium heat until just browning</div><div style="color: #cc0000;">2 teaspoons baking soda (if you only have baking powder just use an extra teaspoon)</div><div style="color: #cc0000;">1/2 teaspoon salt</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;"><b>Wet Ingredients:</b></div><div style="color: #cc0000;">1 3/4 cups unsweetened yoghurt</div><div style="color: #cc0000;">2 large eggs</div><div style="color: #cc0000;">1/4 cup milk</div><div style="color: #cc0000;">3 tablespoons of maple syrup (you could use golden syrup if no maple)</div><div style="color: #cc0000;">2 tablespoons olive oil</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Preheat oven to medium hot. Line loaf tin or grease VERY well - unless you have a silicon one. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Combine all the dry ingredients in a large bowl, mixing well.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Whisk the wet ingredients in a separate bowl. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Add wet ingredients to the dry but mix carefully and swiftly - as few strokes as possible to avoid a tough bread.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Pour batter immediately into prepared tin and spread evenly with spatula. Bake for about 50 minutes or until browned and a skewer/toothpick/knife inserted in the middle comes out clean. Turn out onto wire rack and cool for few minutes before slicing and eating.</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcE3CFMVz9WnT_oQJtXGsPdg2aXmkqw0a3e0oKQYs95YzFI3bKQSgKl7oqhz6tIrgUOjo9eYA54-hlyXdbA9raWqlacINsApBbjidj9-nalsF3SN7GwE9negYx_a6tI-YDG26ZbQ4yag/s1600/IMG_0956.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcE3CFMVz9WnT_oQJtXGsPdg2aXmkqw0a3e0oKQYs95YzFI3bKQSgKl7oqhz6tIrgUOjo9eYA54-hlyXdbA9raWqlacINsApBbjidj9-nalsF3SN7GwE9negYx_a6tI-YDG26ZbQ4yag/s640/IMG_0956.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stay tuned for and Pumpkin Black Bean Soup instructions </td></tr>
</tbody></table><br />
<br />
Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com2tag:blogger.com,1999:blog-5436254488531309282.post-71069337267052345112011-08-17T11:08:00.002+10:002011-08-21T17:56:54.986+10:00VEGETARIAN FOOD BLOG: BLISSED-OUT BALLS<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYDMFyqC3i62N9VWZY_08g4umdl_MyAhFm_DLiE4Vl9pFtIuOjjqUY8e-cO8LPrqIAdWbdHrv7UaSfb8RqihLBXfBQyV3PzuXmuO_5DCZJZvD2UunPvEb3fIoFZjN_7Wc75HesjGciUA/s1600/IMG_0954.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYDMFyqC3i62N9VWZY_08g4umdl_MyAhFm_DLiE4Vl9pFtIuOjjqUY8e-cO8LPrqIAdWbdHrv7UaSfb8RqihLBXfBQyV3PzuXmuO_5DCZJZvD2UunPvEb3fIoFZjN_7Wc75HesjGciUA/s640/IMG_0954.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I rolled them in coconut last night, but ground almond works better</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
I've just realised that I don't have any photographic evidence of these delicious Blissed-Out Balls, despite making them twice. Oh well, I'll just have to whip some more up tonight for the camera. As good an excuse for sweeting (making sweet food that doesn't require baking) as any I would say.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVD7pXZO9B2-anaGHLmQP0DBMyWhOAyeaBAkeaYap1502ZQ7x3fkUcXvdLiiEI2EuaE1XLUwA20Q4qdJsu9u5bJ8uVOgVL6KfhWPa4mlnkwJqDbnQZTg0xSzHGBc1vyWyInf6wRn6VYY/s1600/IMG_0950.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVD7pXZO9B2-anaGHLmQP0DBMyWhOAyeaBAkeaYap1502ZQ7x3fkUcXvdLiiEI2EuaE1XLUwA20Q4qdJsu9u5bJ8uVOgVL6KfhWPa4mlnkwJqDbnQZTg0xSzHGBc1vyWyInf6wRn6VYY/s320/IMG_0950.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Billie 'helped' - taste-testing all the way</td></tr>
</tbody></table>The inspiration for these came from: a) some balls marketed as Bliss that I purchased from our local health food store - no idea who makes them so I can't give any credit where it's due<br />
and b) some recipes I used to make with high school friends on desperate Saturday nights when there wasn't any chocolate in the house.<br />
<br />
One of those friends has been asking for my 'barfi' recipe lately - which is a bit different as I think it involved cooking up milk and setting it - but so far I haven't been able to locate it. So Kura, give this a whirl, it's more like the balls we used to make with butter and sultanas, only MUCH HEALTHIER.<br />
<br />
No butter. No Sugar. No gluten. Just good old milk powder. The important ingredient to get sorted is COCONUT OIL. It's that translucent fat the consistency of ghee that you find in most health food shops these days. It shouldn't be expensive - although some will try it on cause it's newish and all.<br />
<br />
I was a bit concerned these bliss balls may not meet everyone's taste. However, I made them for our office Food Club and they got the thumbs up from a variety of palettes. There was even a bit of discussion about who could have the last one. I think they passed the test.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vhZOgdqddcm0V8oT10ohUtSaSoSZWX3VXIpp9jtyPEqep-fPBSmmNzqgeDZi_PusT76c5etD5h3KQkbOJs5rDbHCbp7p35s1eybsDUAkxTz9H53NF9juD9LMMrPo4PP7mI3RX11C14c/s1600/IMG_0952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vhZOgdqddcm0V8oT10ohUtSaSoSZWX3VXIpp9jtyPEqep-fPBSmmNzqgeDZi_PusT76c5etD5h3KQkbOJs5rDbHCbp7p35s1eybsDUAkxTz9H53NF9juD9LMMrPo4PP7mI3RX11C14c/s400/IMG_0952.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><span style="font-size: x-large;"><b><br />
</b></span></div><div style="color: #cc0000; text-align: center;"><span style="font-size: x-large;"><b>RECIPE: BLISSED-OUT BALLS</b></span></div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">1 teaspoon vanilla </div><div style="color: #cc0000;">3/4 cup dessicated coconut</div><div style="color: #cc0000;">2 T sesame seeds</div><div style="color: #cc0000;">3/4 cup milk powder</div><div style="color: #cc0000;">3 T coconut oil</div><div style="color: #cc0000;">3 T honey</div><div style="color: #cc0000;">ground almonds for rolling (or use extra coconut)</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Melt coconut oil and honey in small pot over gentle heat. Remove from heat and mix rest of ingredients through quickly. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Wet your hands with hot water and roll in teaspoon-full balls, then coat with ground almonds, or coconut. It's worth rolling them into nice round smooth balls as they can look a bit weird with a rough job. Unless you're planning to eat them yourself right away.</div><div style="color: #cc0000;"><br />
</div><span style="color: #cc0000;">Place on plates or tray in a single layer and place in fridge to set. Store in container or jar in fridge, but remove from fridge a few minutes before serving</span>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYATYuNATJ0HIrmL3G8x8c4wmp6fZNs646elfP43dIzUrvKH_NLNDnkhDd483QTLZvxcoJt4Wq0loCmRMqtwxPWuiWRLNdmpxdn6meDKigM2RwIDXgiZb2UUP50MvmBR2d55ghlqzKxlo/s1600/IMG_0953.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYATYuNATJ0HIrmL3G8x8c4wmp6fZNs646elfP43dIzUrvKH_NLNDnkhDd483QTLZvxcoJt4Wq0loCmRMqtwxPWuiWRLNdmpxdn6meDKigM2RwIDXgiZb2UUP50MvmBR2d55ghlqzKxlo/s400/IMG_0953.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, those are fingers you see: Billie was eating them faster than I could roll</td></tr>
</tbody></table>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com130tag:blogger.com,1999:blog-5436254488531309282.post-6242319984224524602011-08-15T00:00:00.015+10:002011-08-15T14:31:36.083+10:00Easy-Peasy Chocolate Oat Pecan Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZAn2vXKxBtvkD9A2UrJVU2ZdqOcq7kmy_2R9VOMYA_VarXDvvtjKdbtBfeNlEd3jpVj3BVVdN46kFCCI9Zbiw5Zl_mPZCTQlrih583OIccSbuvcn7-KWKs3hbWuYDfbMkNrhaQViP2I/s1600/IMG_0902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZAn2vXKxBtvkD9A2UrJVU2ZdqOcq7kmy_2R9VOMYA_VarXDvvtjKdbtBfeNlEd3jpVj3BVVdN46kFCCI9Zbiw5Zl_mPZCTQlrih583OIccSbuvcn7-KWKs3hbWuYDfbMkNrhaQViP2I/s640/IMG_0902.jpg" width="640" /></a></div><br />
I've done my research on chocolate chip cookies. These are definitely the easiest ones around.<br />
<br />
I had to do a crash-course in cookie baking when I was pregnant with Billie. During out anti-natal classes I discovered something new about Miles. When we were told to introduce ourselves with a brief fact, Miles announced he loved homemade cookies. I never knew. The poor man had been deprived.<br />
<br />
So at the next class, when it was our turn to bring some supper, I dutifully made chocolate chip cookies. First I called on my fellow kitchen friend Hannah in New Zealand, who emailed me about 20 chocolate chip cookie recipes. Aside from additions of various nuts, they were basically the same. Creaming butter and sugar was necessary, and they made about 50.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7oUASx6PO-ejV2GUgkwUPI_3Uup6YwYk2NTT8b_A5jsySQ8CIF_p83s0uj8D0aFfYZfFsAS-VOkwdGTsZPlH3e7nR5q5foKtnFUFENwdOHjaM1rR4qddBgfxsW6uVTzIK1qRFH5WOTU/s1600/IMG_0901.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7oUASx6PO-ejV2GUgkwUPI_3Uup6YwYk2NTT8b_A5jsySQ8CIF_p83s0uj8D0aFfYZfFsAS-VOkwdGTsZPlH3e7nR5q5foKtnFUFENwdOHjaM1rR4qddBgfxsW6uVTzIK1qRFH5WOTU/s400/IMG_0901.jpg" width="300" /></a>Yes, 50. Lucky I was taking them to an anti-natal class full of people with appetites. It also meant I could experiment with each tray that went into the oven in terms of size, to flatten or not to flatten, and whether to cook til crunchy, chewy or a little soft and under-done. Miles was a good taste-tester.<br />
<br />
So I worked my way through a few recipes. Problem was, Miles and I wound up eating three large cookies each night. So cookie baking was banned from this house before Billie even made it into this world.<br />
<br />
Until I found this recipe, which DOES NOT INVOLVE ANY CREAMING OF BUTTER, and uses maple syrup instead of sugar (yes, much healthier but I have swapped it for golden syrup if you're on a budget), and only gives you a dozen cookies to eat through. (Unless you double the recipe as I did in this pic, or make them small).<br />
<br />
Credit to Cynthia Lair (once again) and claps for her book Feeding the Whole Family. I have only slightly adapted it.<br />
<br />
<div style="color: #cc0000; text-align: center;"><span style="font-size: large;"><b>EASY-PEASY CHOCOLATE OAT PECAN COOKIES</b></span></div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">1 1/2 cups rolled oats</div><div style="color: #cc0000;">1 cup wholemeal flour</div><div style="color: #cc0000;">1/2 cup maple syrup (or golden syrup if want a cheaper option)</div><div style="color: #cc0000;">1/2 cup butter, melted</div><div style="color: #cc0000;">1 teaspoon vanilla</div><div style="color: #cc0000;">1/3 cup chopped pecan nuts (Cynthia uses walnuts)</div><div style="color: #cc0000;">1/3 cup dark chocolate chips</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Preheat oven to medium-hot. Grease a flat tray or cover with baking paper.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Combine flour and oats in a large bowl. In a separate bowl mix syrup, melted butter and vanilla. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Add wet ingredients to the dry and mix well. Stir the nuts and chocolate through. </div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Wet your hands under the hot tap and make into dessert spoon-sized balls. Place on tray and flatten slightly with back of spoon. These don't spread like other cookies so you can place all on one tray.</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Bake for 15 minutes, or until just golden. Place cookies on wire rack to cool, and cover with tea towel to prevent them all being eaten before you return to the kitchen.</div><div style="color: #cc0000;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL725b728cYpzW4nHuELhAmU5C3o-DFVmDxyrX0MjNtTHyObMYDsQg9qpmeipZ7dZ1dF5MvpazjyMN2w6gV-Z8QpgUPBtDgBBEqWr7NVwx4nOCyVpPDYoCKNjuQYoTVISQ1hwgnr4ohSw/s1600/IMG_0900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL725b728cYpzW4nHuELhAmU5C3o-DFVmDxyrX0MjNtTHyObMYDsQg9qpmeipZ7dZ1dF5MvpazjyMN2w6gV-Z8QpgUPBtDgBBEqWr7NVwx4nOCyVpPDYoCKNjuQYoTVISQ1hwgnr4ohSw/s640/IMG_0900.jpg" width="640" /></a></div><div style="color: #cc0000;"><br />
</div><br />
Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com2tag:blogger.com,1999:blog-5436254488531309282.post-35260377531940978172011-08-01T09:48:00.000+10:002011-08-01T09:48:48.083+10:00ZEN BAKE FOR DALIA with BLACK-EYED BEANS AND SWEET POTATO<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZPozm1EFA42BwPHed0GtjzRD6qiCMne7ossNFK4PoeGWRJzEXtVY4dGZRHa93hc61avMTFWQ0fEbqDWsKOUXX2RTlPI_u3cVqtHMzI14ZCRVoLpZWRponl_nEZ2_fjRnghiIu2jasM8/s1600/IMG_0910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZPozm1EFA42BwPHed0GtjzRD6qiCMne7ossNFK4PoeGWRJzEXtVY4dGZRHa93hc61avMTFWQ0fEbqDWsKOUXX2RTlPI_u3cVqtHMzI14ZCRVoLpZWRponl_nEZ2_fjRnghiIu2jasM8/s640/IMG_0910.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zen Bake before it goes in the oven</td></tr>
</tbody></table><br />
I was fortunate enough to meet a wonderful woman called Dalia this year, who has since returned to the US - via Jordan where she is now visiting her family.<br />
<br />
Dalia gave me a fantastic cook book - <i>3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery</i> by Seppo Ed Farrey and Myochi Nancy O'Hara. I've only dipped into it so far but it's clear they know what they're doing. Expect to see a fair bit of in these pages.<br />
<br />
I adapted this delicious and very healthy recipe from the book, and cooked it for Dalia before she departed. I promised to post it so she can make it for her parents in Jordan, although I'm sure she's enjoying plenty of tasty Middle Eastern delights.<br />
<br />
While this dish requires a few hours in the oven, it doesn't demand too much from the cook. It's extremely satisfying and nourishing and perfect for a cold winter weekend when you're pottering around at home in the afternooon.<br />
<br />
The authors compare this to American Southern fare, particularly jambalaya. Miles assures me it's nothing like jambalaya, but I like that word so I wanted to use it. They used collard greens but I went for English spinach.<br />
<div style="color: #cc0000;"><br />
</div><div style="color: #cc0000; text-align: center;"><span style="font-size: large;"><b>ZEN BAKE WITH BLACK-EYED BEANS AND SWEET POTATO</b></span></div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">2 tablespoons olive oil</div><div style="color: #cc0000;">1 onion, chopped finely</div><div style="color: #cc0000;">1/2 tspn sea salt</div><div style="color: #cc0000;">8 cloves garlic, finely chopped</div><div style="color: #cc0000;">1 large sweet potato, peeled and diced</div><div style="color: #cc0000;">1 bag English spinach or silverbeet</div><div style="color: #cc0000;">1 1/2 cups brown rice</div><div style="color: #cc0000;">1 cup black-eyed beans</div><div style="color: #cc0000;">1/2 teaspoon cayenne pepper</div><div style="color: #cc0000;">1/4 cup tamari</div><div style="color: #cc0000;">1 tablespoon balsamic vinegar</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">If you have time, soak beans in 3 cups water for few hours, otherwise don't worry - they will still cook fine. Heat oven to moderate temperature. Place oil in large frying pan over medium heat and saute onion for few minutes. Add garlic and saute few more minutes. Stir in sweet potato and saute while you wash and pick the spinach. Place leaves in pan just long enough to wilt a little (they will cook plenty in the oven).</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Place rice and beans in a large rectangle baking dish. Add the sweet potato etc and mix well. Stir cayenne, vinegar, tamari together in a small bowl and add one cup of the boiling water. Pour over beans etc and mix well but gently. Lastly pour rest of boiling water over, cover tightly with foil and bake for 1 1/2 hours. Rice and beans should be tender and most of the liquid absorbed. Serve hot. A little yoghurt on the side may be necessary for those sensitive to the pepper. </div><div style="color: #cc0000;"><br />
</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcACZMayG886T64LwuoRP8AxuwwnB6wUgdtV2_kpBGr9HftjFrRyqxFGVKsqTXhUFZgehDVn8HEXHgneieZWKkXVBqXxeN8HFyDBA5ouLnVozWLwIpU2Boe0k1jTAsy6TGl6xU1t2DNQ/s1600/IMG_0914.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcACZMayG886T64LwuoRP8AxuwwnB6wUgdtV2_kpBGr9HftjFrRyqxFGVKsqTXhUFZgehDVn8HEXHgneieZWKkXVBqXxeN8HFyDBA5ouLnVozWLwIpU2Boe0k1jTAsy6TGl6xU1t2DNQ/s400/IMG_0914.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It tastes soooo much better than it looks</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Djx4luLt1XxCrW4Q6YYNmSPTbj4qhVtfNA7pIcQdKjE4BY3oFo9hsA17x37K9Bha6x8wMkfotZY7BI9Oq3y7dacEN_Q6Dp450xCqtCjJr5DV7b5WJUZrIGwioioyoBVypp4XwQ4C5W8/s1600/IMG_0912.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Djx4luLt1XxCrW4Q6YYNmSPTbj4qhVtfNA7pIcQdKjE4BY3oFo9hsA17x37K9Bha6x8wMkfotZY7BI9Oq3y7dacEN_Q6Dp450xCqtCjJr5DV7b5WJUZrIGwioioyoBVypp4XwQ4C5W8/s640/IMG_0912.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dalia and Luke join us for a 'farewell' dinner (we know they will be back)</td></tr>
</tbody></table>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com1tag:blogger.com,1999:blog-5436254488531309282.post-21842998951888017142011-06-19T00:00:00.008+10:002011-06-19T08:53:35.033+10:00AN INTIMATE DINNER PARTY<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6miAukjAZ8d7ZD-6fpyoz_sg6oUN4HV4DfWSFph0yxDetboLPA6YLc3z6961u9XlqoCuUWSJAy84EXArMbnrESpmyE4E-1m3ZSG_7HfbZG0Ccwr22onOJy2e0kIns34i7dKRGijlDL4c/s1600/IMG_0396.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6miAukjAZ8d7ZD-6fpyoz_sg6oUN4HV4DfWSFph0yxDetboLPA6YLc3z6961u9XlqoCuUWSJAy84EXArMbnrESpmyE4E-1m3ZSG_7HfbZG0Ccwr22onOJy2e0kIns34i7dKRGijlDL4c/s320/IMG_0396.jpg" width="240" /></a></div><br />
<br />
I didn't feel like leaving our house on Friday night, and didn't want to pay for a babysitter.<br />
<br />
So instead to celebrate my birthday I opted to host a dinner. It was billed as 'intimate' but the term reflected the cosy nature of the seating arrangements, rather than the modest number of guests.<br />
<br />
We squeezed 16 people around two dining tables pushed together in the middle of our living room.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I had never served a sit-down six-course dinner for 16. And let's just say I ah, felt like I was on Master Chef when I was plating up the polenta mushroom pie and a couple of helpful friends spurred me on with reminders that I couldn't really spare the time to fuss about how the pie was sitting on the plate.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ubuEG4xyRsH5TTU50uK_FGFbW10XqIYBwQePUe4C-_zMpvjfqCIZ_uqNOLsouEqNm_ekVTobGrxmG1mwsBK5NUbsTqJzl4QNvJylXeEgkXpmwG9XpWolYgBF_zUxvzPBX7mwiAIc0W8/s1600/IMG_0407.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ubuEG4xyRsH5TTU50uK_FGFbW10XqIYBwQePUe4C-_zMpvjfqCIZ_uqNOLsouEqNm_ekVTobGrxmG1mwsBK5NUbsTqJzl4QNvJylXeEgkXpmwG9XpWolYgBF_zUxvzPBX7mwiAIc0W8/s320/IMG_0407.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me looking like I've just cooked for 16</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfls-o7a4UmZR0sKUsRewF3GBOgzMF6QQKR9Rq83CE53AFj8Z1klsUIXkCivEMtrAb4_U-eiHkU7CEw0DZPumbffP6dAvcRG4liOTZ3nZrasOJ2o5OSYXHGngjuODBVXg2hOOw_QAUmM/s1600/IMG_0409.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfls-o7a4UmZR0sKUsRewF3GBOgzMF6QQKR9Rq83CE53AFj8Z1klsUIXkCivEMtrAb4_U-eiHkU7CEw0DZPumbffP6dAvcRG4liOTZ3nZrasOJ2o5OSYXHGngjuODBVXg2hOOw_QAUmM/s320/IMG_0409.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get that pie plated up...</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
One thing I avoid when cooking for a group is experimenting with new recipes. So each course was tried and tested and has already been published on these pages. However, the <a href="http://billiebites.blogspot.com/2010/05/perfect-pie-cinnamon-pinwheels-and.html">mushroom polenta pie</a> was so buried here that by the time I found it I realised no readers ever would have.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoJ8KkuD1lXEDG68HWtBnk_tGkgDNfpXCTjy34QuZXnYDR99QLmNLFZH6KOrXInc4zirW-vpd41ZGoC_SGZa-ICBvDJbqzHDvisepIyTBkeGySggt2wVGepOR85D7KOachCeTu_0U3Ok/s1600/IMG_0389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoJ8KkuD1lXEDG68HWtBnk_tGkgDNfpXCTjy34QuZXnYDR99QLmNLFZH6KOrXInc4zirW-vpd41ZGoC_SGZa-ICBvDJbqzHDvisepIyTBkeGySggt2wVGepOR85D7KOachCeTu_0U3Ok/s400/IMG_0389.jpg" width="400" /></a></div><br />
<br />
And after the response last night I think this particular pie deserves a re-print. Quote from my dear friend Emily Besser: "I don't think people would realise how good it would taste from looking at the recipe and pics." So take the plunge. Check out '<a href="http://billiebites.blogspot.com/2010/05/perfect-pie-cinnamon-pinwheels-and.html">Perfect' Mushroom Polenta Pie</a> and see pics below of the process.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyiCRv85FxjGN1TGRRxgx4abjbAvZysmL8okpUNQXUN2ymkYAoszV8_n-IJAW5jtHrHXLjyt9L7hJCGTOrooUf5cUtuRdjjFq7hmpEl4gE8u4pEAZajeNroocZkw9JWZLUhWtFK-WES4/s1600/IMG_0379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyiCRv85FxjGN1TGRRxgx4abjbAvZysmL8okpUNQXUN2ymkYAoszV8_n-IJAW5jtHrHXLjyt9L7hJCGTOrooUf5cUtuRdjjFq7hmpEl4gE8u4pEAZajeNroocZkw9JWZLUhWtFK-WES4/s400/IMG_0379.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPWtFMduTpeJk4aZqlKe5a_S6tUd6uYySsFpycMNZ6nrK5WSZWel-lym00PgeRP5bJf5qttaRJLizbD759DWQT0BK_mWK24u18t2TjlPtVgyj-4FtD94pmhPEOQBuZ4iSRdZcRY2L9KE/s1600/IMG_0384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPWtFMduTpeJk4aZqlKe5a_S6tUd6uYySsFpycMNZ6nrK5WSZWel-lym00PgeRP5bJf5qttaRJLizbD759DWQT0BK_mWK24u18t2TjlPtVgyj-4FtD94pmhPEOQBuZ4iSRdZcRY2L9KE/s400/IMG_0384.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyyGffkgcLdBYbMlF6yNqb5ZAg5WsYdas2plz-2AZpJEpJb-c5CTwKhwPySog3vceDO2YxDyfAw66UspWGfz7SfiYnl2t_DuEjVjFU2-KMB2tCulyy50c6_owYIMes2q8Tj837_uI9Q8/s1600/IMG_0385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyyGffkgcLdBYbMlF6yNqb5ZAg5WsYdas2plz-2AZpJEpJb-c5CTwKhwPySog3vceDO2YxDyfAw66UspWGfz7SfiYnl2t_DuEjVjFU2-KMB2tCulyy50c6_owYIMes2q8Tj837_uI9Q8/s400/IMG_0385.jpg" width="400" /></a></div><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v_Cr2e-ZXpGLYn2HQQQGcPh49omSQfMBmCu5Kot-SrTZ76mL69o4QSAsUtLQnwozASSEjMPqWVCVcX433VWyJpH2QJ7x4CCpeIqBhAEpfPl6v0wvO13Yq1rU0dANn6HypV6AHAQ-jOY/s1600/IMG_0381.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v_Cr2e-ZXpGLYn2HQQQGcPh49omSQfMBmCu5Kot-SrTZ76mL69o4QSAsUtLQnwozASSEjMPqWVCVcX433VWyJpH2QJ7x4CCpeIqBhAEpfPl6v0wvO13Yq1rU0dANn6HypV6AHAQ-jOY/s320/IMG_0381.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dalia follows my pedantic pie-assemble directions</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHF1QiQSdXV_yO6BbW_7puRq6zsD_wulasRwVg8N0DdJwL28RnrDVGkWIogUuutM5RQIhtyIqSCvTl91WZrTeYQ5rDCWsiCdOioS4pz2HX82Wg7bU10Ux_9JJjJHP17r5DtPjHfo4VBJA/s1600/IMG_0397.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHF1QiQSdXV_yO6BbW_7puRq6zsD_wulasRwVg8N0DdJwL28RnrDVGkWIogUuutM5RQIhtyIqSCvTl91WZrTeYQ5rDCWsiCdOioS4pz2HX82Wg7bU10Ux_9JJjJHP17r5DtPjHfo4VBJA/s320/IMG_0397.jpg" width="240" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhtBuJ-PWEyU3aeavKvXnNblfJmGG3OTUAduimlU96r9Zj1b84cxrQkcaFnL5May58lb-St8WcASYU5lvWeYo5RH4H1d6MHVhTZWVNwIZAWca3mxLWZlKJhsiq1L7GdwGUJNFFmTidJ0/s1600/IMG_0391.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhtBuJ-PWEyU3aeavKvXnNblfJmGG3OTUAduimlU96r9Zj1b84cxrQkcaFnL5May58lb-St8WcASYU5lvWeYo5RH4H1d6MHVhTZWVNwIZAWca3mxLWZlKJhsiq1L7GdwGUJNFFmTidJ0/s400/IMG_0391.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu Pecan Rolls awaiting the oven</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDyDM64zyriNjYnMpBzzwk3ON5OoaSRI4Xt0fu8Cnk9gGDcz1EeiXm749g8DerdR0wBqG8IvD75D2wZn89-w8b15tMEbAMVsiVE7iLhv2vUz5iItTpmKWq1FJjcGQblFVbn4vsTH2ht4/s1600/IMG_0371.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDyDM64zyriNjYnMpBzzwk3ON5OoaSRI4Xt0fu8Cnk9gGDcz1EeiXm749g8DerdR0wBqG8IvD75D2wZn89-w8b15tMEbAMVsiVE7iLhv2vUz5iItTpmKWq1FJjcGQblFVbn4vsTH2ht4/s400/IMG_0371.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tips for assembling tofu pecan rolls</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii65e2vAbjYGDoUM-sdOiHS-c95Bdc8J2u-gMsPNxW8S9a0lpKAlhJBJTt0iipvDwsDyQSkZF0KWZfU-cUP8UeVCioUM65TYMmUeN6lsoudkOfKxqNY7lffr3Je5ObiyVazIrBDsMGbAk/s1600/IMG_0403.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii65e2vAbjYGDoUM-sdOiHS-c95Bdc8J2u-gMsPNxW8S9a0lpKAlhJBJTt0iipvDwsDyQSkZF0KWZfU-cUP8UeVCioUM65TYMmUeN6lsoudkOfKxqNY7lffr3Je5ObiyVazIrBDsMGbAk/s400/IMG_0403.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks just like a sausage roll...</td></tr>
</tbody></table><br />
I made a double batch of the popular <a href="http://billiebites.blogspot.com/2010/08/magic-rolls.html">Tofu Pecan 'Magic'' Rolls</a> on Thursday night, along with two large pots of <a href="http://billiebites.blogspot.com/2011/05/brazilian-black-bean-soup-with-red.html">Brazilian Black Bean Soup with Red Pepper and Lime</a>.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofVKn1Lwyx-md77btv_5VG6tPkUh7YsQF3pd-BnxGhLJA0KPVp7S69GFVOXrRP4AzNwB01vJC1ZzP4vgH2dX_qjV1qBuaR3AOQNdjgvbhwmFA2x0x7No7ISbCVdc7ASoC5K8UPYLxcgQ/s1600/IMG_0395.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofVKn1Lwyx-md77btv_5VG6tPkUh7YsQF3pd-BnxGhLJA0KPVp7S69GFVOXrRP4AzNwB01vJC1ZzP4vgH2dX_qjV1qBuaR3AOQNdjgvbhwmFA2x0x7No7ISbCVdc7ASoC5K8UPYLxcgQ/s320/IMG_0395.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brazilian Black Bean Soup</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7XwuVlJ37fA80e3Ue9f7slKH02AjWI6tY5lkbepSj1Xd-rN0QTKUIeiMsvFfvioWv_2ogVLXRuRLYDKwh_24vEPVvGMZH-W7tmKayBL7_lD-3Ujo3o3JTUOyFo1Ps2KaMrgWBzOpB20/s1600/IMG_0394.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7XwuVlJ37fA80e3Ue9f7slKH02AjWI6tY5lkbepSj1Xd-rN0QTKUIeiMsvFfvioWv_2ogVLXRuRLYDKwh_24vEPVvGMZH-W7tmKayBL7_lD-3Ujo3o3JTUOyFo1Ps2KaMrgWBzOpB20/s320/IMG_0394.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dalia the fabulous sous chef</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzwWfrqXBUUSQ16bCNoXdcmkW4-Qj6s4la2R1GrChHRUbcNyhHr35F7p7Ia6LTX7ITsPBJ-dsHkG-hYPYNIcxkB_ZyqF1vwf4bQ7CXK8909dWzpvgDQwHILVXb0BOCUzHaXUjmJEzj7Q/s1600/IMG_0398.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzwWfrqXBUUSQ16bCNoXdcmkW4-Qj6s4la2R1GrChHRUbcNyhHr35F7p7Ia6LTX7ITsPBJ-dsHkG-hYPYNIcxkB_ZyqF1vwf4bQ7CXK8909dWzpvgDQwHILVXb0BOCUzHaXUjmJEzj7Q/s320/IMG_0398.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garnishes for the black bean soup - don't forget sour cream</td></tr>
</tbody></table><br />
<br />
So on my birthday all I had to whip up were two mushroom polenta pies and a couple of spinach and rocket salads. Desert and birthday cake were taken care of by two very dear friends - Emily (tiramsu) and Miream (double chocolate layer cake).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwZ5T2zwhkbsP0waC3HRIsOSEmkzbYSsuTNAzbXi1HdHhaPbi_db1b91uTcTGzr1u70EMtrnnyOCbhwEGDDaS0x6d-0K2g7dWJbzxYBKlxciZ1eC0i-ICgnBXK21BcBagbDm9LamCNMg/s1600/IMG_0431.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwZ5T2zwhkbsP0waC3HRIsOSEmkzbYSsuTNAzbXi1HdHhaPbi_db1b91uTcTGzr1u70EMtrnnyOCbhwEGDDaS0x6d-0K2g7dWJbzxYBKlxciZ1eC0i-ICgnBXK21BcBagbDm9LamCNMg/s400/IMG_0431.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Emily Besser's delicious Tiramsu</td></tr>
</tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxnFKgfyFOVVrfrjo2m8xedVQq_vGJ7xErH8tHigCPJlE849yHpgC2bkPjQ4gHsU0d0kMUV3S6xPuTqD7m1xgyzV_9g_3OOAx1VzoSeQj0-yAuLAgtXmO5E5pOSnAiSCNKJIiujKuwVE/s1600/IMG_0422.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxnFKgfyFOVVrfrjo2m8xedVQq_vGJ7xErH8tHigCPJlE849yHpgC2bkPjQ4gHsU0d0kMUV3S6xPuTqD7m1xgyzV_9g_3OOAx1VzoSeQj0-yAuLAgtXmO5E5pOSnAiSCNKJIiujKuwVE/s400/IMG_0422.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miream's impressive, rich chocolate cake</td></tr>
</tbody></table><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJi9TXpSYWK5mgCHtHbEZUnqIu1m5xru1SUhv6IUx_29sR-EPL_7Gomq-Fko2KArwZE8qi9MREeVkMqNq282_z9kFESk3n4jwnw42JO1XznueVccsLQT4_lHenGecD25qYajihBe0kzpE/s1600/IMG_0425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJi9TXpSYWK5mgCHtHbEZUnqIu1m5xru1SUhv6IUx_29sR-EPL_7Gomq-Fko2KArwZE8qi9MREeVkMqNq282_z9kFESk3n4jwnw42JO1XznueVccsLQT4_lHenGecD25qYajihBe0kzpE/s400/IMG_0425.jpg" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YEDc_Mp_eHnqNrm6p3f_e73CuGM9_Z2EPDObbpBf3Jt-cbvn5BQg_-ntEyqfGFrlYZdR0D4-WKFboFLuH_zyZSJmRyg2lwE2QhHQnZG3gN0325rHh-qMngQrNaurp9BQ0mRzGb0epMc/s1600/IMG_0430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YEDc_Mp_eHnqNrm6p3f_e73CuGM9_Z2EPDObbpBf3Jt-cbvn5BQg_-ntEyqfGFrlYZdR0D4-WKFboFLuH_zyZSJmRyg2lwE2QhHQnZG3gN0325rHh-qMngQrNaurp9BQ0mRzGb0epMc/s400/IMG_0430.jpg" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6NgrWdSTqCTD7X-EjC-kuDHSRx8rhnJKZ5NV6xw8QYchKq52MA5NlbCaidCtlwefbeRoOO-ww7CHGovJYycl3xYEI9hvZUgOLaTNyol3qGzWMpy9FUwCdXv0ZHtHvJP9cs8Au4f70HM/s1600/IMG_0420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6NgrWdSTqCTD7X-EjC-kuDHSRx8rhnJKZ5NV6xw8QYchKq52MA5NlbCaidCtlwefbeRoOO-ww7CHGovJYycl3xYEI9hvZUgOLaTNyol3qGzWMpy9FUwCdXv0ZHtHvJP9cs8Au4f70HM/s400/IMG_0420.jpg" width="400" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GQdeyJajzEaGe9hUQv4otgHEE9oODyXjT8b8uD0BU8Ax0s5USYAFUPTqBecQBtAbRKAFsia3MaooeBkf0UldZLDHwRwUiCRMSxj8pYC9aEt53QRjIGrIyRQkwZ23iLkWr3um4TdJvmE/s1600/IMG_0442.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GQdeyJajzEaGe9hUQv4otgHEE9oODyXjT8b8uD0BU8Ax0s5USYAFUPTqBecQBtAbRKAFsia3MaooeBkf0UldZLDHwRwUiCRMSxj8pYC9aEt53QRjIGrIyRQkwZ23iLkWr3um4TdJvmE/s320/IMG_0442.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friends are very good wrappers </td></tr>
</tbody></table><br />
<br />
Dalia was my invaluable sous chef on Friday, diligently cranking up the kitchen at 2pm and being a fabulous friend to Billie when she woke up. Jodie made the table look lovely, and read Billie not one, but three bedtime stories.<br />
<br />
Thank you to my beautiful friends for making it a very special evening.<br />
<div><br />
</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2hC3PSDZ8cSyJyDWIf26JqTDDqjPNMG-ydMautLzqTnzfSdwqjHp5INPnYxZP6pM4CP7NaNE6YvW8iqQinh1S19Xt69QE9R69bh0mm06Lln9hEc-kmbCl3br0wpgrlWcqupADkmkkmY/s1600/IMG_0443.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2hC3PSDZ8cSyJyDWIf26JqTDDqjPNMG-ydMautLzqTnzfSdwqjHp5INPnYxZP6pM4CP7NaNE6YvW8iqQinh1S19Xt69QE9R69bh0mm06Lln9hEc-kmbCl3br0wpgrlWcqupADkmkkmY/s400/IMG_0443.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Morning After: Billie and I show Dalia our local beach</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_Vz1P63lohV86FH4QI3QXqgncTIguwZfvqKuzUjIy0ipxze_oeIl6YqayEyunHJyID5vCoIw_roVlfptk6PX5TYcm1vN_ocN8e1ps2ywD1lwja4pTwkSlGWMgzIFVv1C1fNFmRljmYw/s1600/IMG_0445.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_Vz1P63lohV86FH4QI3QXqgncTIguwZfvqKuzUjIy0ipxze_oeIl6YqayEyunHJyID5vCoIw_roVlfptk6PX5TYcm1vN_ocN8e1ps2ywD1lwja4pTwkSlGWMgzIFVv1C1fNFmRljmYw/s400/IMG_0445.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Billie contemplates the large swell at Bronte</td></tr>
</tbody></table>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com8tag:blogger.com,1999:blog-5436254488531309282.post-24847964891464248712011-06-17T00:00:00.004+10:002011-06-17T00:00:08.295+10:00MISO VEGETABLE SOUP FOR NAOMIMy very pregnant friend Naomi sent me a message last night asking if I had a good miso paste soup recipe, "hoping to make it tomorrow if I'm not in labour", she added. She thought it might be good for pre and post birth. Sounds a bit like she's getting ready to bring her second child into the world.<br />
<br />
I've taken this directly from the often-mentioned <i>Feeding the Whole Family </i>by Cynthia Lair<i>. </i>She recommends it for those<i> fatigued or feeling unwell. S</i>ounds like it's perfect for Naomi pre and post birth.<br />
<div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><b><span class="Apple-style-span" style="font-size: large;"> VEGETABLE MISO SOUP FOR NAOMI</span></b></span></div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Makes 4 servings - designed to be a very light soup.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">3 inch piece of wakame seaweed</span><br />
<span class="Apple-style-span" style="color: #cc0000;">4 cups water</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1 very small potato, cut into half inch dice</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1 small carrot, chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">half cup bok choy, chopped</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1/4 pound tofu, cut into small cubes</span><br />
<span class="Apple-style-span" style="color: #cc0000;">4 tablespoons light or mellow miso (or any, really)</span><br />
<span class="Apple-style-span" style="color: #cc0000;">2 scallions, thinly sliced for garnish</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Soak wakame in small bowl of cold water for five minutes. Put the four cups of water with the potato, carrot in a pot and bring to boil.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Remove wakame and tear into pieces, removing the spine. Add wakame to soup. Lower heat, cover and let simmer 15-20 minutes, until vegetables are tender.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Near the end of the cooking time add the bok choy and tofu and let simmer for 2-3 minutes.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Ladle about 1/4 cup of the broth from the coup into each of the four soup bowls. Dissolve a tablespoon of miso in the broth in each bowl. Add more broth with plenty of vegetables to each bowl and stir gently. Garnish with scallions. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">FOR BABIES 4-6 MONTHS AND UP: Remove boiled carrots and potatoes from soup after it simmers and mash with fork. Baby will benefit from the nutritious broth made by the seaweed.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">FOR BABIES 10 MONTHS AND OLDER: Give cooked vegetables and tofu cubes as finger food.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com0tag:blogger.com,1999:blog-5436254488531309282.post-63076258122007835582011-06-16T00:00:00.002+10:002011-06-16T00:00:01.409+10:00BACK WITH A HEARTY BREAKFASTIt's past my bedtime and sleep begs but I am itching to blog, really busting to lay down a recipe before another day passes.<br />
<br />
My three-week hiatus can be explained by the recording and airing of my first <a href="http://www.sbs.com.au/insight/">Insight program</a> since I got the producer gig. It was a raging success, and took up a lot of time and energy.<br />
<br />
I've also been scarce on these pages because my cooking as been pretty basic. But then I think of all the recipes in newspapers and magazines that I would have written off as too simple to publish. I realise we all like to read simple ideas to inspire us in the kitchen, and most of us cook basic stuff most of the time.<br />
<br />
So what have I been cooking lately?<br />
<br />
A lot of porridge. Billie is a porridge monster. It was one of the first words she uttered on a regular basis without any prompting. So we have become quite the porridge chefs.<br />
<br />
My favourite this week - and also requiring only four ingredients - is pear and ginger creamy porridge.<br />
<br />
Another popular one is spiced creamy porridge with dates.<br />
<br />
Porridge does not photograph well so we will leave it up to your imaginations.<br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><b><span class="Apple-style-span" style="font-size: large;">PEAR AND GINGER CREAMY PORRIDGE</span></b></span></div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Serves three</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1 and half cups oats</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1 and half cups milk</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1 and half cups water</span><br />
<span class="Apple-style-span" style="color: #cc0000;">1-2 pears, chopped into small pieces (no need to peel)</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Half teaspoon powdered ginger</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Place all ingredients in small pot on medium heat and bring to simmer (with lid on). Turn to very low and simmer until creamy consistency but still a bit of liquid left. (Takes about as long as you take to shower and dress, if you're fast).</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000;"><b><span class="Apple-style-span" style="font-size: large;">SPICED CREAMY PORRIDGE WITH DATES</span></b></span></div><span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Serves three</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #cc0000;"></span><br />
<span class="Apple-style-span" style="color: #cc0000;"><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">1 and half cups oats</span></div><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">1 and half cups milk</span></div><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">1 and half cups water</span></div><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">1/4 teaspoon cinnamon</span></div><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">1/4 teaspoon powdered ginger</span></div><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">1/4 teaspoon nutmeg (freshly grated if you can)</span></div><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">9 dates, chopped</span></div><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></div><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #cc0000;">Place all ingredients in small pot on medium heat and bring to simmer (with lid on). Turn to very low and simmer until creamy consistency but still a bit of liquid left. (Takes about as long as you take to shower and dress, if you're fast).</span></div></span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br />
</span>Billie Biteshttp://www.blogger.com/profile/11819405061114641181noreply@blogger.com10