tag:blogger.com,1999:blog-81547103416648367002024-03-13T23:23:31.425+11:00after apple-pickinglexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-8154710341664836700.post-79378239145526294632013-01-23T20:20:00.000+11:002013-01-23T20:20:38.021+11:00food-lover's cleanse 2013: best recipe roundupAfter my last post I suddenly decided that updates every two days detailing what I'm putting in my gob might be a bit naff. Although it does occur to me that I love reading that sort of thing. But what if I'm the only one? Anyway. At some point I decided that what actually may be more useful for readers is a little round-up type list of this year's cleanse recipes that I know I'll make again. So this is it.
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<a href="http://3.bp.blogspot.com/-RFYsqbN1AyU/UP-eWp1n6gI/AAAAAAAAArk/_ukmh_ATyCo/s1600/1-food-lover's+cleanse-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/-RFYsqbN1AyU/UP-eWp1n6gI/AAAAAAAAArk/_ukmh_ATyCo/s400/1-food-lover's+cleanse-001.jpg" width="400" /></a></div>
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Here are the dishes from the 2013 Bon Appetit's Food-lover's Cleanse that I'll gladly revisit during the rest of the year. From left to right, top row:</div>
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1. <a href="http://www.bonappetit.com/recipes/2013/01/sake-steamed-clams-with-soba-noodles" target="_blank">Sake-steamed clams with soba noodles</a> Although one of my resolutions this year was to get better at cooking for myself, I couldn't cope with the thought of steaming clams for a meal for one. So my dear friend Nicole joined me for this Japanesey dinner and we both really enjoyed it. The meaty diamond shell Cloudy Bay clams I bought were simply steamed quickly in a broth of sake and ginger, then garnished with chopped spring onions and mixed with soba noodles (we used green tea type). It was a clean but tasty and satisfying dish. </div>
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2. <a href="http://www.bonappetit.com/recipes/2013/01/yogurt-chicken-with-ginger-coriander-chutney" target="_blank">Yogurt-marinated chicken with fresh coriander, coconut and ginger chutney</a> I loved grilled chicken with salsas and fresh chutney, but I haven't cooked much of it since moving into my little, BBQ-less apartment. This dish reminded me that it <i>is </i>worth doing, especially when you marinate the chicken to pack in extra flavour, which can help make up for the lack of black, smokey grilledness. And this fresh chutney - holy fark! If you like big spritxy punchy fresh flavours, you need to make this ASAP. And so easy. I'm looking forward to trying it with a meaty, full-flavoured fish, too. </div>
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3. <a href="http://www.bonappetit.com/recipes/2013/01/chicken-breasts-with-cranberry-agrodolce" target="_blank">Chicken with fresh cranberry agrodolce </a> Another sauce for chicken that makes me want chicken. This is like a sweet and sour fresh cranberry jelly with chunks of apple and golden apple syrup. There's still some of this in the fridge and I'm planning to use it in a really great sandwich. </div>
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4. <a href="http://www.bonappetit.com/recipes/2013/01/2013-cleanse/day-2" target="_blank">Raspberry hazelnut muesli</a> A lovely Bircher-style muesli that was a cold, soothing treat on hot summer mornings. Also, a reminder that I love Bircher muesli and the inspiration for a new recipe I am now making all the time (forthcoming shortly). </div>
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5. <a href="http://www.bonappetit.com/recipes/2013/01/2013-cleanse/day-8" target="_blank">Oatmeal with blueberries, almonds and sage</a> I used steel cut oats here, which I can't get enough of. But the new touch was the combination of ripe summer blueberries and fresh sage. A surprising and welcome savoury note in my breakfast that day. </div>
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6. <a href="http://www.bonappetit.com/recipes/2013/01/miso-marinated-flank-steak" target="_blank">Miso-marinated steak</a> with <a href="http://www.bonappetit.com/recipes/2013/01/purple-cabbage-beet-and-apple-slaw" target="_blank">purple cabbage, beet and apple slaw</a> I bought a freaking beautiful Angus grass fed steak for this dish and worried insanely about slathering it in ginger-spiked miso. But holy heavens, it was outstanding - even overcooked, as it was. It seasoned the beef beautifully without taking over and the result was an umami-bomb that I will gladly rig up for explosion again. And the slaw - fantastic in both colour and texture, and a lovely side for that insanely good boof. </div>
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7. Salmon with <a href="http://www.bonappetit.com/recipes/2013/01/black-cod-with-swiss-chard-olives-and-lemon" target="_blank">Swiss chard, olives and lemon</a> & <a href="http://www.bonappetit.com/recipes/2013/01/red-quinoa-with-pistachios" target="_blank">quinoa with pistachios</a> The Swiss chard side for the first day's fish dinner made me close my eyes and nod lots and lots. Maybe it's my Greek genes, but sometimes there's nothing better than a bowl of super-fresh sweet greens with salty and tangy accents. This recipe included an unusual technique for the citrus: it had you boil a whole lemon up until soft, then chop it roughly to add to the chard. I think some people found it still too lemony, but I loved it. I imagine you could use preserved lemon to speed the prep up a little. And the quinoa? Nothing unexpected, but a well-timed reminder that using a good stock, and adding something crunchy and something fresh can really spruce up a grain-based side. </div>
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8. <a href="http://www.bonappetit.com/recipes/2013/01/2013-cleanse/day-4" target="_blank">Day four, left overs!</a> This was leftovers of the chicken and chutney in number two for lunch the following day, with the genius addition fresh, juicy pineapple. I include it here because it reminded me how much I love chicken and pineapple, and fruit and meat in general. Suggestion noted!</div>
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Special mention also goes to the <a href="http://www.bonappetit.com/recipes/2013/01/smoky-lemon-tahini-dressing" target="_blank">smoky lemon tahini salad dressing</a>. I love tahini and the convenience of having a delicious homemade salad dressing ready to go in the fridge was really very exciting. </div>
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One of the reasons I do the cleanse each year is because I end up with a handful of new recipes to go into the new year with, so 2013's didn't disappoint. Is there anything you know you'll be cooking lots of this year?</div>
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Lexi.x</div>
lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com9tag:blogger.com,1999:blog-8154710341664836700.post-86799308854836023192013-01-02T10:50:00.000+11:002013-01-02T11:34:11.508+11:00step by step, on a piece of stringI disappeared for a minute there, in more ways than one. But I'm rematerialising now, molecule by molecule. More slowly than I'd like, but still.<br />
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Last year ended with a double-shot of scotch at about two in the morning. This one began with a bowl of oatmeal with apple and blueberries and walnuts. It's a tricky balancing act, life.<br />
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I'm spending the first two weeks with those peeps all over the globe who are doing Bon Appétit's annual <a href="http://http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/guidelines-for-the-2013-food-l.html">Food-Lover's Cleanse</a>. You can follow all the almond milk-fuelled action here, or by following me on instagram @lexicooks.
Happy New Year, all.xlexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com0tag:blogger.com,1999:blog-8154710341664836700.post-92181542294220800292012-09-01T20:58:00.001+10:002012-09-01T21:09:42.733+10:00apple cake & the first day of spring<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today was the first day of Spring. It was perfect: rainy and cold in the morning before the clouds cleared completely to let in that glorious golden sunshine that belongs only to the warmer months. I spent the day with the windows open, listening to Stereolab records while doing weekly chore stuff - cleaning and washing and sweeping and shopping. It's funny how those things in Winter can generate suicidal tendencies, but when the sun is shining, they feel therapeutic. I guess that's why the idea of Spring cleaning is so ubiquitous: nearly everyone is in some kind of hibernation in the Wintertime. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Foodie-types look forward to there actually being more food around: new Spring vegetables like asparagus and all types of peas and beans. I get that. Food shopping can get a little depressing towards the end of Winter, when you tend to feel you've had more than enough orange and brown coloured things in your diet. But today I wanted to celebrate by letting the breeze weave the smells of sunshine and mixed spice through my little home while Quincy followed me around as I dusted for puffballs, dropping more puffballs for me to dust. So I baked an apple cake and put it on the window sill to cool. </span><br />
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<a href="http://2.bp.blogspot.com/-bS6o6wuWbRo/UEHgn-NHfbI/AAAAAAAAAo8/996PUgilCLc/s1600/applecakewindow.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="http://2.bp.blogspot.com/-bS6o6wuWbRo/UEHgn-NHfbI/AAAAAAAAAo8/996PUgilCLc/s400/applecakewindow.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Actually I made this cake last week too, when so soon-to-be-parents <a href="http://thehastygastronome.blogspot.com.au/" target="_blank">Tash</a> and Leith came over for afternoon tea. We spent the afternoon laughing and eating slice after slice, moving from coffee to tea to wine as the sun went down in that languid way so typical of Sundays. Later that evening I decided that I should make the cake again soon, and Tash went into labour. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In addition to its labour-inducing properties, this cake is one of those lovely afternoon tea cakes that is pleasantly spicy, full of fruit and pretty to look at. It plays on that well-worn coupling of apple and cinnamon by concentrating the apple and elevating the spice element to a new multi-dimensional level. Rather than using cinnamon (which would also be delicious in this recipe), I swapped in my latest purchase from <a href="http://www.gewurzhaus.com.au/" target="_blank">Gewürzhaus</a> - an Apple Cake Spice blend containing cassia, nutmeg, allspice, ginger, pepper, rosehip, rose petal and chamomile - and the result was very elegant and very delicious. You can buy blends from </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Gewürzhaus online, but if you want to swap the spice in this recipe for cinnamon, I've included suggested quantities below. </span><br />
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<a href="http://4.bp.blogspot.com/-DZV5_4ZZEPE/UEHl8RJ9e0I/AAAAAAAAApY/hBT16c41Y3c/s1600/applecake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-DZV5_4ZZEPE/UEHl8RJ9e0I/AAAAAAAAApY/hBT16c41Y3c/s400/applecake1.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's a very welcoming cake, which I felt was particularly fitting. Welcome to this world Max. And welcome to Spring. Lots of people have been waiting for you both. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lexi.x</span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: 'Trebuchet MS', sans-serif; font-weight: bold; line-height: 20px;">Apple Cake</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic;">Adapted from recipe by Donna Hay</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">185g (6.5oz) butter, softened</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon <span class="Apple-style-span" style="color: black; line-height: normal;">Gewürzhaus Apple Cake Spice, or 3/4 teaspoon of cinnamon</span><br />2/3 cup caster sugar<br />3 eggs<br />1 1/2 cups plain flour</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 teaspoon baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 Granny Smith apples, peeled, halved and cored</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon sugar </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon </span><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS', sans-serif; line-height: normal;">Gewürzhaus Apple Cake Spice, or</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup apricot jam</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat the oven to 160°C (320°F). </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Line the base of a 22cm (8.5 inch) springform tin with non-stick baking paper.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Place the butter, spice and sugar in the bowl of an electric mixer and beat until light, pale and creamy.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Add the eggs one by one and beat well between each addition. Sift the flour and baking powder over the butter and egg mixture. Add milk and beat on low until combined. Spoon mixture into prepared tin.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Take each apple half and cut a row of deep slits - avoiding bottom - and arrange over the top of the cake mixture. Press gently, but not to bottom of tin. Combine the sugar and remaining spice and sprinkle over the apples.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Bake cake in preheated oven for 50 minutes. In the meantime, warm apricot jam in a small saucepan over low heat.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. When 50 minutes have passed, remove the cake and crush with the warm apricot jam. Return to the oven for 10 minutes, or until cooked when tested with a skewer. Cake will be shiny and golden brown. Remove springform ring and cool before cutting. </span></div>
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<br />lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com2tag:blogger.com,1999:blog-8154710341664836700.post-10658099856915947332012-07-12T09:12:00.002+10:002012-07-12T09:12:51.139+10:00Mimi's Retro Weight Watchers potluckHello everyone. Today I have a <a href="http://theskinnyjeansproject.blogspot.com.au/2012/07/main-dish-1-has-arrived.html" target="_blank">guest post</a> up over at Mimi's blog <a href="http://theskinnyjeansproject.blogspot.com.au/" target="_blank">1972: The Retro Weight Watchers Experiment</a>. You should go visit, cause I make and eat something pretty funny and am unusually candid.<br />
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<a href="http://2.bp.blogspot.com/-B7_6EQNNi2g/T_4HAjTFeWI/AAAAAAAAAoY/JY27Fv3NdCY/s1600/stuffedfranks5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-B7_6EQNNi2g/T_4HAjTFeWI/AAAAAAAAAoY/JY27Fv3NdCY/s320/stuffedfranks5.JPG" width="320" /></a></div>
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Go visit?</div>
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Lexi.x</div>
<br />lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com1tag:blogger.com,1999:blog-8154710341664836700.post-84504204973352426732012-06-27T08:00:00.000+10:002012-06-28T09:44:51.355+10:00in case you were wonderingThe title of my blog is the title of one of my favourite Robert Frost poems, <b>After Apple-picking</b>. It appears in his collection <i>North of Boston</i>. I don't read it very often, because it makes me feel a particular kind of sadness. I wanted to remember that feeling the other day though, and so I read it. Poetry is a portal to both parallel worlds and the past. I love that.<br />
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Lexi.x<br />
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<table align="CENTER" cellpadding="0" cellspacing="0" style="color: #000020;"><tbody>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>MY long two-pointed ladder’s sticking through a tree</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="1"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Toward heaven still,</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="2"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>And there’s a barrel that I didn’t fill</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="3"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Beside it, and there may be two or three</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="4"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Apples I didn’t pick upon some bough.</b></span></td><td align="RIGHT" valign="TOP"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><b> </b></i></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>But I am done with apple-picking now.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="6"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Essence of winter sleep is on the night,</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="7"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>The scent of apples: I am drowsing off.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="8"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>I cannot rub the strangeness from my sight</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="9"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>I got from looking through a pane of glass</b></span></td><td align="RIGHT" valign="TOP"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><b> </b></i></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>I skimmed this morning from the drinking trough</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="11"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>And held against the world of hoary grass.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="12"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>It melted, and I let it fall and break.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="13"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>But I was well</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="14"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Upon my way to sleep before it fell,</b></span></td><td align="RIGHT" valign="TOP"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><b> </b></i></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>And I could tell</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="16"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>What form my dreaming was about to take.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="17"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Magnified apples appear and disappear,</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="18"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Stem end and blossom end,</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="19"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>And every fleck of russet showing clear.</b></span></td><td align="RIGHT" valign="TOP"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><b> </b></i></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>My instep arch not only keeps the ache,</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="21"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>It keeps the pressure of a ladder-round.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="22"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>I feel the ladder sway as the boughs bend.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="23"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>And I keep hearing from the cellar bin</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="24"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>The rumbling sound</b></span></td><td align="RIGHT" valign="TOP"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><b> </b></i></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Of load on load of apples coming in.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="26"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For I have had too much</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="27"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Of apple-picking: I am overtired</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="28"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Of the great harvest I myself desired.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="29"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>There were ten thousand thousand fruit to touch,</b></span></td><td align="RIGHT" valign="TOP"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><b> </b></i></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Cherish in hand, lift down, and not let fall.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="31"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>For all</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="32"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>That struck the earth,</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="33"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>No matter if not bruised or spiked with stubble,</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="34"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Went surely to the cider-apple heap</b></span></td><td align="RIGHT" valign="TOP"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><b> </b></i></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>As of no worth.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="36"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>One can see what will trouble</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="37"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>This sleep of mine, whatever sleep it is.</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="38"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Were he not gone,</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="39"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>The woodchuck could say whether it’s like his</b></span></td><td align="RIGHT" valign="TOP"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><b> </b></i></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Long sleep, as I describe its coming on,</b></span></td><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.blogger.com/blogger.g?blogID=8154710341664836700" name="41"></a></b></span></td></tr>
<tr><td><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Or just some human sleep.</b></span></td></tr>
</tbody></table>
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<br />lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com4tag:blogger.com,1999:blog-8154710341664836700.post-24471629096123038012012-06-23T12:49:00.000+10:002012-06-23T12:49:48.034+10:00chocolate orange polenta cookies @ Honest Cooking<div class="separator" style="clear: both; text-align: center;">
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Hello there! Today my recipe for Chocolate Orange Polenta Cookies is up <a href="http://honestcooking.com/2012/06/22/chocolate-orange-polenta-cookies/" target="_blank">over at Honest Cooking</a>. <br />
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<a href="http://3.bp.blogspot.com/-4jG-wJO9PBY/T-UuBUF-tgI/AAAAAAAAAoE/Zofs-PctF8M/s1600/orangepolentaHC-495x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://3.bp.blogspot.com/-4jG-wJO9PBY/T-UuBUF-tgI/AAAAAAAAAoE/Zofs-PctF8M/s400/orangepolentaHC-495x400.jpg" width="400" /></a></div>
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I gotta say, they're pretty yummy. <br />
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Lexi.xlexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com0tag:blogger.com,1999:blog-8154710341664836700.post-9640671109544475452012-06-18T00:05:00.000+10:002012-06-23T12:50:27.324+10:00link loveIt's Sunday night and I just felt like I should write. But I haven't cooked anything. In fact, I've slipped into that place where you just kinda eat toast for every meal and your stomach lets you do it and you drink lots of tea. I've been unwell as well as busy this week, so I guess that's okay.<br />
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It's a cold, wet night but I'm feeling that Sunday evening optimism for the week ahead that pops up sometimes. I think it is at least partly because this is attached to my head:<br />
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A lovely friend bought me a <a href="http://www.liverpoolmuseums.org.uk/mol/ontheroad/ronsonhairdryer.aspx" target="_blank">vintage bonnet-style hair dryer</a> last week, as I've just recently had my hair cut into a proper 1940s/1950s style. I think this hot air-filled hat is pretty much the best thing that has ever happened to me since I met Quincy. Not only because it dries my pin curl set while I watch the news or knit or edit my goddamnmofoofathesis, but because it warms my brain up real good, too, and makes me feel all sort of awesome and relaxed. Like how I imagine Quincy feels when she's grilling her paws under the column heater on the rug.<br />
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So I thought I'd share some excellent things I've read/cooked/seen/wanted recently. Spread the love, etc.<br />
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1. <a href="http://www.youtube.com/watch?v=6osiBvQ-RRg" target="_blank">Tavi Gevinson's TED talk</a> pretty much made my week. Watch it and send it to all the young women (especially teenagers!) that you know.<br />
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2. Lovely Miss Mimi who writes <a href="http://theskinnyjeansproject.blogspot.com.au/" target="_blank">1972: The Retro Weight Watchers Experiment</a> is holding a retro Weight Watchers potluck, and guess who's bringing main dishes?! That's right, yours truly - along with my gelatin-molding pal Emily over at <a href="http://yinzerella.wordpress.com/" target="_blank">Dinner is Served 1972</a>. You know my friends are just <a href="http://afterapple-picking.blogspot.com.au/2012/02/retro-gelatin-recipe-dare-shrimp-salad.html" target="_blank">dying to be chosen</a> to come eat the results with me. Stay tuned!<br />
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3. I discovered <a href="http://budgetbytes.blogspot.com.au/" target="_blank">this blog</a> and read it all afternoon while I was stuck in bed. It's a really great resource for wallet-friendly recipe ideas - but it also really got me thinking about food prices in Australia. Have a look and see what you think. Or just skip straight to <a href="http://budgetbytes.blogspot.com.au/2012/06/one-chocolate-mug-cake-029-each.html" target="_blank">this chocolate mug cake</a>. Doesn't that look awesome?1? It almost makes me wish I had a microwave.<br />
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4. <a href="http://www.katespade.com/designer-shoes/shoes,default,sc.html" target="_blank">Shoes at Kate Spade</a>. I die.<br />
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5. <a href="http://www.spoonflower.com/spelunks?type=&q=twin+peaks&x=0&y=0" target="_blank"><i>Twin Peaks-</i>themed fabrics</a> at Spoonflower. Let's Rock.<br />
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6. I love Bon Appetit's Friday afternoon cocktail series, The Happy Hour. This week, it's vodka, lime, mint, blueberries and St-Germain - that gorgeous elderflower liqueur - in a <a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/06/blueberry-cocktail-pitcher-dri.html" target="_blank">Blueberry Smash</a>. Totally bookmarked for summer.<br />
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7. I've started running again. I'll explain why soon, but I came across Team Bangs on the Run's site this week and totally gobbled it all up. Start with the team <a href="http://bangsandabun.com/2011/06/team-bangs-on-the-run-manifesto/" target="_blank">mannifesto</a>, <a href="http://bangsandabun.com/2012/04/the-legacy-of-team-bangs-on-the-run/" target="_blank">check out how hot they all are</a> and sign up for the newsletter for great tips.<br />
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8. I love links. I can't help it. I had my first hot dog from <a href="http://www.snagstand.com.au/" target="_blank">Snag Stand</a> this week and I really, really enjoyed it. They had a vegetarian chorizo hot dog on the menu. I wanted that, also.<br />
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9. My kingdom for a horse. Or, to be able to <a href="http://www.lrb.co.uk/v34/n11/elif-batuman/diary" target="_blank">write like this</a>. I read this over an otherwise miserable lunch and it took my breath away.<br />
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10. Some people believe procrastination is a good and productive thing. I am one of them. <a href="http://www.etsy.com/listing/81635593/white-felt-beret" target="_blank">LOOK WHAT I FOUND</a>.<br />
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Lexi.xlexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com6tag:blogger.com,1999:blog-8154710341664836700.post-42012292390827476762012-06-12T15:41:00.000+10:002012-06-12T15:42:21.971+10:00homemade flour tortillasOne thing I love about working from home is getting little bits and pieces of things done between writing sessions. In all honesty, it doesn't always work; mostly I get too excited/distracted by the little bits and pieces and everything goes out of whack and the day is ruined. So I try to get into the office most days. But sometimes - once in a while - I stay home and everything just works. I get to hang out with Quincy, get some washing done, eat a better lunch and everything on my work list gets crossed off. Those days make me feel like I'm really winning at life.<br />
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<a href="http://2.bp.blogspot.com/-UqjvvrFU-9Y/T9bSg1rlieI/AAAAAAAAAnI/WVEb3HBu_18/s1600/tortilla+stack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-UqjvvrFU-9Y/T9bSg1rlieI/AAAAAAAAAnI/WVEb3HBu_18/s400/tortilla+stack.jpg" width="400" /></a></div>
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Tragically, today is not one of those days. But that's okay. I've written a little, nursed my slightly swollen throat with constant sips of ginger tea like the hypochondriac I have become, and I've made flour tortillas.<br />
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<a href="http://3.bp.blogspot.com/-b04t-XgC31I/T9bSu4QmuvI/AAAAAAAAAnQ/ecJBNcbZ8Vk/s1600/tortillas+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-b04t-XgC31I/T9bSu4QmuvI/AAAAAAAAAnQ/ecJBNcbZ8Vk/s400/tortillas+1.jpg" width="400" /></a></div>
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Homemade flour tortillas are both really easy to cook and significantly more delicious than the store-bought we typically find in Australia. They're fluffy, supple and even taste good cold - which is more than I can say for those snowy white discs in the plastic packaging (home very very late one night I ate one straight out of the pack and decided, even in my jolly state, that next time I wanted to taste a cold commercially-made tortilla I could just mix some flour with water to a smooth paste in a teacup and drink it).<br />
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<a href="http://2.bp.blogspot.com/-F2RbiYKYGUk/T9bTASaLkzI/AAAAAAAAAnY/wr--eU6U_WI/s1600/tortillas+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-F2RbiYKYGUk/T9bTASaLkzI/AAAAAAAAAnY/wr--eU6U_WI/s400/tortillas+2.jpg" width="400" /></a></div>
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To achieve that really nice crepe-like texture, you need to include some kind of fat. I will happily admit that these ones are made with lard, just as those you typically find in Mexico are. That super-white, greasy fat definitely produces the finest tortillas with the best kind of bubbling and flakiness. But I understand that cooking with animal fat is not for everyone. The good news is that you can easily swap the lard for an equal amount of vegetable shortening and get a really similar result. And yes, you can make tortillas with olive oil and even butter; I have and they can also be very tasty, but you'll get a different result texturally and a less authentic flavour profile.<br />
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<a href="http://4.bp.blogspot.com/-OiVcnG8qQho/T9bTMYkqqGI/AAAAAAAAAng/ZF0uswH2WS0/s1600/tortillas+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-OiVcnG8qQho/T9bTMYkqqGI/AAAAAAAAAng/ZF0uswH2WS0/s400/tortillas+3.jpg" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-ddJ3qeCFwJY/T9bTY4ABXqI/AAAAAAAAAno/TLTWiHSlShE/s1600/tortillas+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-ddJ3qeCFwJY/T9bTY4ABXqI/AAAAAAAAAno/TLTWiHSlShE/s400/tortillas+4.jpg" width="400" /></a></div>
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The other thing you can change up is the flour you use. Here I've used a combination of plain and <a href="http://en.wikipedia.org/wiki/Atta_flour" target="_blank">atta</a> flours and I really like the flavour this produces. The atta flour is also high in gluten and helps to produce a lovely smooth and elastic dough that is really easy to work with. So even if you're a homemade pastry or bread virgin, you can still make flour tortillas. It's kinda like getting to third base in the world of breadmaking: not as risky as a yeast-risen loaf (home-run), with an end result that's less reliant on experience - but still very, very sexy.*<br />
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And third base on a Tuesday afternoon is not too bad. There's days left yet to win at life.<br />
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<span class="Apple-style-span" style="font-size: x-small;">*I do not necessarily agree with this analogy, but I don't have time to think it through.</span><br />
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<b>Homemade flour tortillas</b><br />
<i>Makes 12</i>
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1 teaspoon salt<br />
3/4 cup hot water<br />
1 3/4 cup of plain (all-purpose) flour<br />
1 cup atta flour (or wholemeal, or more plain)<br />
75 g lard, roughly chopped (or vegetable shortening)
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1. Add hot water and salt to a small bowl and stir to dissolve salt. Set aside.<br />
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2. In a large bowl, gently whisk the plain and atta flours with a fork to combine. Add the lard or shortening and, using the tips of your fingers, rub the fat and flours together until the mixture resembles coarse crumbs.<br />
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3. Add 3/4 of the salted water and use a fork to combine. Continue to add as much water as necessary to bring the mixture together in a stiff dough; different flours will have different absorbencies. Use your hands to draw the mixture together in a ball and knead lightly on the counter until the dough is uniform and smooth - 3 - 5 minutes. Cut dough into 12 equal pieces and cover with plastic wrap. Leave to rest 30 minutes. This will relax the gluten in the dough and make it easier to work with.<br />
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4. To roll tortillas, very lightly dust the counter top and rolling pin with flour. Roll each ball until about the thickness of poster paper, or just before it becomes translucent. Stack tortillas on top of one another while you continue to roll.<br />
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5. To cook, heat a heavy based frying pan to medium heat. When it is hot, add the tortillas one at a time, for around 30 seconds each side. They will bubble up and brown in parts. Don't leave them in the pan too long, as they can dry out and become crispy instead of pliable. As you cook, keep the stack of cooked tortillas covered with a clean tea towel, doubled over, to keep them warm and soft. When cool, they store well in the fridge for about a week when wrapped.<br />
<br />lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com2tag:blogger.com,1999:blog-8154710341664836700.post-57198831080916782652012-05-17T22:42:00.000+10:002012-05-17T22:42:56.906+10:00You've got the right puff, baby. Chocolate chocolate cookies on.<div>I sing to my cat Quincy all the time - and I don't know if that's weird, or what. My neighbour probably thinks that it is. But in all honesty, it's one of the things that brings joy to my day. I look at her little face and into her giant eyes and just sing to her, about her. All the time. And I don't really care if people think I'm mad. </div><div><br />
</div><div>I'm know I'm not the only one who does this, anyway. Two of my closest friends sing to their cats too and I think being able to share that kind of madness is one of the reasons that I love them so much. And I really love that we each participate in this nutty act in our own way. One friend composes songs from scratch. The other makes her cat play along - guitar (or sometimes drums) with his little paws. And me? Well, I tend to rewrite the lyrics of songs I love to make them about Quincy. So it made me laugh very, very much when I received this in an email from a friend this week:</div><div><br />
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</div>Yep, click on it. That's the artwork to my first album of Quincy covers. Isn't it beautiful? Isn't <i>she</i> beautiful? Or... lovely? I wanted to make something for <a href="http://www.behance.net/jezheywood/frame" target="_blank">the friend who sent it to me</a>, so I looked (once again) to <i><a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/B007SRW6L4/ref=sr_1_1?ie=UTF8&qid=1337257461&sr=8-1" target="_blank">Good to the Grain</a></i> for the answer. And I found it, in Kim Boyce's recipe for 'chocolate chocolate cookies'.<br />
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I feel a bit ashamed to say this, but chocolate isn't my favourite thing in the world. I mean, I really like it - and sure, sometimes I'm in the mood for a really good piece (or two). But no chocolate display makes me weak at the knees and (at the risk of <a href="http://wayfaringchocolate.com/" target="_blank">Hannah</a> never speaking to me again) I would never buy a packet of Tim Tams. I probably wouldn't even eat one if there was a packet open in the office. UnAustralian, I know. But <i>these </i>cookies! First of all, they're packed full of 70% cocoa dark chocolate; half is melted into the batter, half is chopped and stirred in. All is delicious. Secondly, the texture of the cookies is kicked up into a whole new level when you roll the sticky batter in cocoa nibs. Oh, CACAO NIBS (or however the hell you spell it). Bitter-sweet and fruity, they gently toast as the dough relaxes into a sexy sprawl in the heat of the oven, so that you end up with a crackly and shiny cookie, studded with these crunchy and ever-so-gently-squeaky little bits of cocoa bean. And finally - you might not be able to tell from looking at them - but these little darlings are made with spelt flour. After the addition of all that chocolate, you wouldn't think that'd mean much. But the nuttiness of this sweeter flour lingers beyond the intensity of the chocolate and helps to deliver a cookie with awesome might and complexity.<br />
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I think that bloke that did my album artwork liked them. I think you might, too. x<br />
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<b>Chocolate chocolate cookies</b><br />
Adapted from <i>Good to the Grain</i>, by Kim Boyce<br />
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<i>I made two small changes to Boyce's recipe as it appears in her book. First, I made a half quantity of the dough, driven by the fear that I may never fit into my swimsuit again. Secondly, I made the cookies approximately half the size Boyce does (1 tablespoon of dough, rather than 2), because I like smaller cookies. I've adjusted quantities and baking times here accordingly. But you really, really should get this book. </i><br />
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115g unsalted butter<br />
240g dark chocolate (preferably 70% cocoa), roughly chopped<br />
2 eggs<br />
1 cup sugar, rounded (a real full cup!)<br />
1 cup spelt flour<br />
2 tsp baking powder<br />
1 tsp kosher salt (or a tiny bit less of flaked sea salt)<br />
1/2 cup cocao nibs<br />
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1. Melt the butter and chocolate together in a bowl over simmering water, or in the microwave. Stir to thoroughly combine.<br />
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2. Combine the eggs and the sugar and beat with an electric mixture for around 3 minutes, or until pale and creamy. With the beater still running, slowly add the warm chocolate until thoroughly combined.<br />
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3. Sift the spelt flour, baking powder and salt. Add to the chocolate mixture and gently mix until all ingredients are combined. Cover the bowl with plastic wrap and chill for at least 2 hours.<br />
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4. 15 minutes before you're ready to bake the cookies, turn your oven on and set to 180C/350F. Line a baking tray with non-stick baking paper. Use a tablespoon to scoop rounded quantities of the dough, pressing the top of each ball into the cocoa nibs before placing on the tray. Ensure there's enough room for the cookies to spread; I fit about 8 cookies on each tray.<br />
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5. Cook for for 15 minutes, or until cookies have spread and the edges have firmed. They'll still be soft in the middle, but that's a-ok! Shift them, paper and all, onto a cooling rack. Repeat until you have as many cookies as you want. Or keep the dough in the fridge for up to 3 days.lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com11tag:blogger.com,1999:blog-8154710341664836700.post-35243860819360399372012-05-07T20:34:00.000+10:002012-05-07T21:30:09.397+10:00olive oil, chocolate and rosemary cakeIf you read lots of food blogs, you might think that the last thing the world needs is another glowing review of Kim Boyce's book, <i><a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300/ref=sr_1_1?ie=UTF8&qid=1336388458&sr=8-1" target="_blank">Good to the Grain</a></i>. But I'm afraid I'd have to disagree with you. <br />
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I've had this book for a little while now and had, until a couple of weeks ago, only made the now-famous whole wheat choc chip cookies. I didn't tell you about them because it seemed that <a href="http://orangette.blogspot.com.au/2010/11/i-am-sold.html" target="_blank">everyone</a> <a href="http://www.101cookbooks.com/archives/whole-wheat-chocolate-chip-skillet-cookies-recipe.html" target="_blank">else</a> was telling you about them. But holy heavens, if you haven't made them yet, jump to it: they are <i>good</i>. They've come to be known in these here parts as <i>the </i>cookies by neighbours, friends and family. Can you see why?</div>
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But just the other week I realised my fridge had been overtaken by carrots. Does that ever happen to you? I remembered a spelt flour and carrot muffin I'd seen in the book, so got to work one evening preparing all the ingredients so I could whip up the muffins before work in the morning. And holy moly, they were incredible. Moist, wholesome and sweetened not just by the combination of brown and white sugars but by the grated carrots and the spelt flour too. They're topped with an oat bran-fortified streusel topping, which turns them into a textural delight. See?</div>
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After the success of these muffins, I decided I really need to bunker down and get cooking. Well, baking, more specifically. I need make everything in this book, ASAP. But then I realised that if I really jumped into the task with the gusto I'd summoned<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> <span class="Apple-style-span" style="color: #222222; line-height: 16px;"><em style="color: black; font-style: normal;">après</em></span> </span>muffin, it wouldn't be long before I found my velour leisure suit becoming uncomfortably snug (yep, velour). So I decided that I'd let myself make a treat a week from this gorgeous selection - and that I'd give at least half of what I made away.</div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So this week I made Kim's olive oil, chocolate and rosemary cake. And oh... yes baby. Most people think they've misheard when you first say 'rosemary' followed by the word 'cake'. Unless they're Italian. Rosemary is one of the key ingredients in castagnaccio, the Tuscan chestnut flour cake that also contains raisins and pine nuts. I've been eating the castagnaccio made by Lisa Costa at <a href="http://coffeacoffee.com.au/" target="_blank">Coffea Torrefazione Bottega</a><span class="Apple-style-span" style="line-height: 18px;"> pretty much for years now (and yes - she still makes it, so go try a slice!), so I jumped to try a cake recipe that included both rosemary and chocolate. </span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Boyce is right when she writes of the magic that happens between the oil, the smoky chocolate and the pungent herb; the flavours of each are heightened, complemented and yet balanced by each other. It's pretty spectacular. The mix of white and spelt flour generates a toothsome crumb, soft but robust enough to suspend the broken shards of dark chocolate that are scattered through the batter. It is one of the most exciting cakes I've had in a long time: beautiful with coffee in the afternoon, but elegant and surprising enough to be part of a casual dinner. </span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As you'll see below, it's also a sublimely quick and easy cake to whip up. Of course you don't have to use a tart pan, but there's a certain genius in the idea: the olive oil in the batter means that the edges of the cake make love to the corrugated edges of the pan while it's in the oven, resulting in the most deliciously crispy and fragrant crust. Dirty, but deliciously true, my friends. </span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Olive oil, chocolate and rosemary cake</span></b></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">oil for the cake pan</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup spelt flour</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups plain flour</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sugar</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tsp baking powder</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 tsp kosher salt, or 2/3 tsp flaked sea salt (like Maldon)</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 eggs</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup olive oil</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup milk</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tblsp fresh rosemary, finely chopped</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">140g dark chocolate, chopped roughly (Boyce says 1/2-inch pieces)</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat the oven to 350F/180C. With a pastry brush or paper towel, grease the pan with olive oil. </span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Sift the flours, sugar, baking powder and salt into a large bowl. </span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. In a medium bowl, whisk the eggs until combined, then add the oil, milk and rosemary. Whisk again until all ingredients are well combined. </span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Add the wet ingredients to the dry and mix in gently with a wooden spoon or rubber spatula until well combined. Fold in the chocolate and pour the batter into the prepared pan. </span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Bake for around 40 minutes, or until the edges are deep golden and a skewer inserted into the centre comes out clean (Do check at 35 minutes, as my oven seemed faster and the cake was done a little earlier).</span></span></div>
</div>lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com4tag:blogger.com,1999:blog-8154710341664836700.post-76931477439623079192012-04-20T13:17:00.003+10:002012-04-20T14:09:00.355+10:00Poultry, green vegetables, and rest: readings from The Physiology of
Taste<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--rNdFMd1i4Q/T5DHprx5FDI/AAAAAAAAAk4/WPRkUQfHCgA/s1600/valer6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://3.bp.blogspot.com/--rNdFMd1i4Q/T5DHprx5FDI/AAAAAAAAAk4/WPRkUQfHCgA/s320/valer6.jpg" width="320" /></a></div><br />
A dear friend of mine recently gave me a copy of <a href="http://en.wikipedia.org/wiki/Jean_Anthelme_Brillat-Savarin" target="_blank">Jean-Anthelme Brillat-Savarin's</a> <i>The Physiology of Taste</i>. The book is a strange and brilliant collection of musings, philosophies, recipes and experiences that was first published in Paris in 1825. I dunno - I thought maybe you'd like to read some? And I thought you might like some film stills from Jaromil Jires's extraordinary film from 1970, <i><a href="http://en.wikipedia.org/wiki/Valerie_and_Her_Week_of_Wonders_(film)" target="_blank">Valerie and Her Week of Wonders</a></i>. One has nothing to do with the other, except in my head. Sorry friends, that's about all I've got to give at the moment.<br />
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<b>25. On Exhaustion</b><br />
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<i>119. Introduction</i><br />
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By exhaustion we mean a state of weakness, languor, and prostration brought about by antecedent circumstances, and impending the exercise of the vital functions. If we except the exhaustion caused by deprivation of food, we may count three distinct types:<br />
Exhaustion caused by muscular fatigue, exhaustion caused by mental effort, and exhaustion caused by amorous excess.<br />
A remedy common to the three types of exhaustion is the immediate cessation of the acts responsible for this condition, which, if not actually a disease, is at least very close to one.<br />
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<i>120. Treatment</i><br />
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After this indispensable introduction, we find gastronomy at hand, ever ready and resourceful.<br />
To the man worn out by the protracted exercise of his muscular strength, it offers good soup, generous wines, cooked meat, and sleep.<br />
To the scholar who has allowed himself to be carried away by the charms of his subject, it offers exercise in the open air to refresh his brain, baths to loosen his aching fibres, poultry, green vegetables, and rest....<br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/-e9uL1j8SSN0/T5DO4vmXXoI/AAAAAAAAAlA/UeA2Mgjctyg/s1600/valerie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://2.bp.blogspot.com/-e9uL1j8SSN0/T5DO4vmXXoI/AAAAAAAAAlA/UeA2Mgjctyg/s400/valerie1.jpg" style="cursor: move;" width="400" /></a></div><br />
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<b>20. On the Influence of Diet on Rest, Sleep, and Dreams</b><br />
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<i>94. Introduction</i><br />
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Let a man rest or sleep or dream; he still remains subject to the laws of nourishment, and does not leave the empire of gastronomy.<br />
Theory and experience are united in proving that the quality and quantity of food consumed exerts a powerful influence on work, rest, sleep, and dreams.<br />
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<i>95. Effect of Diet on Work</i><br />
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The ill-nourished man cannot stand up for long to the strain of continuous toil; his body sweats all over, his strength soon abandons him, and for him rest is nothing but the impossibility of action.<br />
If his work is of the mental variety, his ideas lack vigour and precision; reflection fails to knit them together, and judgement to analyse them; his brain is soon worn out with vain endeavour, and he falls asleep on the field of battle.<br />
I have always thought that the famous suppers at Auteuil, like those at the houses of Rambouillet and Soissons, did a great deal of good to the authors of the time of Louis XIV; and the cynic Geoffroy (if the fact were true) could not have been far wrong when he taunted the poets of the late eighteenth century with the sugar-and-water he believed to be their favourite drink.<br />
Following up this theory, I examined the works of certain authors known to have lived in poverty and distress; and sure enough I found no force in them, except when they were obviously stirred by consciousness of their woes, or an envy which was often none too well disguised.<br />
He, on the contrary, who eats well, and repairs his losses with prudence and discretion, is capable of performing almost incredible feats...<br />
...Brown mentions an English Admiralty clerk who, having accidentally lost certain documents which he alone was qualified to work on, spent fifty-two hours on end rewriting them. He could never have survived such an enormous loss of energy without a special diet: first on water, then light food, then wine, then beef tea and finally opium...<br />
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<i>98. Conclusion</i><br />
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The man who has reflected on his physical existence and conducts it according to the principles we are laying down, prepares his rest, his sleep, and his dreams carefully and wisely.<br />
He shares out his work so as to avoid exhaustion; he lightens it by varying it carefully; and he refreshes his faculties by short intervals of rest, which relieve them without destroying that continuity which is sometimes essential.<br />
If, in the day-time, he needs a longer rest, he never yields to is except in the sitting position; he spurns sleep, unless it comes upon him irresistibly, and above all he avoids making a habit of it.<br />
When night brings the hour of diurnal rest, he retires to a well-ventilated room, takes care not to surround himself with curtains which would force him to breathe the same air a hundred times over, and avoids closing the shutters, so that whenever his eyes open, they may be soothed by whatever light lingers on.<br />
He stretches himself out on a bed slightly raised at the head; his pillow is stuffed with horsehair; his night-cap is made of linen; his chest is not weighed down with blankets, but he is careful to keep his feet warmly covered.<br />
He has eaten wisely, though refusing neither good nor excellent cheer; he has drunk the best wines, and albeit cautiously, even the most famous. At dessert his talk has been gallant rather than political, and he has made more madrigals than epigrams; he has drunk a cup of coffee, if it agrees with his constitution, and accepted a few moments later a spoonful of excellent liqueur, simply to sweeten his mouth. In all things he has shown himself a charming guest, a distinguished connoisseur; and yet he has only barely exceeded the limits of necessity.<br />
Under these circumstances he goes to bed content with himself and the rest of the world; his eyes close; he passes through the twilight zone, and then falls fast asleep for a few hours.<br />
Soon nature has levied her tribute, and his losses are repaired by assimilation. Then sweet dreams provide him with a mysterious existence; he sees those he loves, resumes his favourite occupations, and is wafted to those places where he has known happiness.<br />
At last, he feels sleep gradually dispelled, and returns to social life with no reason to regret wasted time, because even in sleep he has enjoyed activity without fatigue and pleasure unalloyed.<br />
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</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><span class="Apple-style-span" style="font-size: x-small;">*These excerpts are taken from Anne Drayton's 1970 translation from the French, published by Penguin.</span></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tesNu-H8aYo/T5DUmHQoG7I/AAAAAAAAAlQ/OI_SzT2HzjA/s1600/valerie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://4.bp.blogspot.com/-tesNu-H8aYo/T5DUmHQoG7I/AAAAAAAAAlQ/OI_SzT2HzjA/s400/valerie3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: 12px; line-height: 0px;"></span></span></div><div class="goog-inline-block" style="display: inline-block; margin-top: 5px; position: relative;"></div><div class="CSS_VCONT_PREVENT_MARGIN_COLLAPSE_DIV" style="font-size: 0px; height: 0px; line-height: 0;"></div>lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com1tag:blogger.com,1999:blog-8154710341664836700.post-24348894515926056852012-02-24T15:17:00.002+11:002012-02-24T15:52:41.702+11:00The retro gelatin recipe dare: Shrimp Salad Surprise, aka KnoxploitationThis is the story of how my new neighbour and I came to spend Monday evening chowing down (and gagging) on a plate of Shrimp Salad Surprise. It's the story of why I will be forever indebted to <a href="http://www.thevine.com.au/blog/paintergirl/the-art-of-the-pantihose20110209.aspx" target="_blank">Adele</a> and now owe her a great number of excellent dinners. It's also, tragically, the story of the first recipe I've attempted in my new(!) home. Enjoy, dear readers. But be warned: this story contains images that may offend.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5PrGO60nYgE/T0b-v9179nI/AAAAAAAAAio/BNS7kniHUts/s1600/sss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5PrGO60nYgE/T0b-v9179nI/AAAAAAAAAio/BNS7kniHUts/s320/sss.jpg" width="249" /></a></div><br />
<div style="text-align: center;">Our innocent protagonist Lexi had been a long-time reader of the great blog, <a href="http://www.midcenturymenu.com/" target="_blank">The Mid-Century Menu</a>. Every Wednesday, the blog's owner Ruth cooks up a mid-century recipe from her vast collection - exactly as printed - and she and her partner sit down to eat the result. It's a fantastically funny project and quite different to Lexi's self-set retro recipe challenges, 'cause Ruth sticks entirely to the original recipe and tucks in anyway. Lexi's admiration crossed the line though when late last year she emailed Ruth to ask if she'd be interested in a mid-century recipe dare. She was.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RLRAJgqICNg/T0cBGkXrvyI/AAAAAAAAAiw/2Z67bS-66y8/s1600/IMG_1257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-RLRAJgqICNg/T0cBGkXrvyI/AAAAAAAAAiw/2Z67bS-66y8/s400/IMG_1257.JPG" width="400" /></a></div><br />
<div style="text-align: center;">The year ended and the seasons changed. Ruth settled into the Winter while back in OZ, Dorothy (that's Lexi, <span class="Apple-style-span" style="line-height: 16px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">bien sûr) had just - quite unexpectedly - found the ultimate miniature apartment and suddenly had to move house quick smart in the hot summer weather. While she trawled through her closets deciding what to pack, stopping only to photograph Quincy hundreds of times jumping into boxes of crumpled newspaper, </span></em></span><a href="http://theskinnyjeansproject.blogspot.com.au/" target="_blank">Mimi</a> and <a href="http://yinzerella.wordpress.com/" target="_blank">Emily</a> got in on the dare too and before long the kids in America had come up with a theme: Jell-O. D<span class="Apple-style-span" style="line-height: 16px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">rastically behind the eight-ball, Lexi nodded politely to all the rules and regulations of the forthcoming challenge: no ingredient substitutions, strict deadlines. It was exciting, in a back-of-her-mind kinda way, until she got the recipe for Emily darling's choice of Shrimp Salad Surprise. (Be warned that if you click the image below, you will read something very dirty.) </span></em></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FDpu2kC9i8c/T0cBeVHKTxI/AAAAAAAAAi4/EpqP7kDDq2c/s1600/sss2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-FDpu2kC9i8c/T0cBeVHKTxI/AAAAAAAAAi4/EpqP7kDDq2c/s320/sss2.jpg" width="120" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SIOriqBUTNQ/T0cBmeKV4-I/AAAAAAAAAjA/wtQwY6pSuYY/s1600/IMG_1245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-SIOriqBUTNQ/T0cBmeKV4-I/AAAAAAAAAjA/wtQwY6pSuYY/s320/IMG_1245.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Lexi dutifully picked up all the ingredients from her new local supermarket; before she'd even bought a carton of milk for her new home, she had stinky tinned prawns, garlic salt, sour cream, mushy olives and squeaky-on-the-tooth bland pickled artichokes on her new kitchen table. And lemon jelly crystals. Things were looking bleak. They say a picture is worth a thousand words and boy, did Lexi say some words while she put this baby together...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-T7ulvnx21MI/T0cDDmXRnTI/AAAAAAAAAjQ/P8sSJ7ETzck/s1600/IMG_1249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-T7ulvnx21MI/T0cDDmXRnTI/AAAAAAAAAjQ/P8sSJ7ETzck/s200/IMG_1249.JPG" width="200" /></a> <a href="http://2.bp.blogspot.com/-Ae3-VeZ4QEI/T0cC11aLkbI/AAAAAAAAAjI/OI_3c90XBGQ/s1600/IMG_1248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Ae3-VeZ4QEI/T0cC11aLkbI/AAAAAAAAAjI/OI_3c90XBGQ/s200/IMG_1248.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0Trh3ej_j4Q/T0cDStjFAyI/AAAAAAAAAjY/JQqI19evGhQ/s1600/IMG_1250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0Trh3ej_j4Q/T0cDStjFAyI/AAAAAAAAAjY/JQqI19evGhQ/s320/IMG_1250.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-JrJbHOXaB6g/T0cDd_HQ8sI/AAAAAAAAAjg/PX9OK2e27tg/s1600/IMG_1251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-JrJbHOXaB6g/T0cDd_HQ8sI/AAAAAAAAAjg/PX9OK2e27tg/s200/IMG_1251.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-00xm5J74D2U/T0cDqH41O5I/AAAAAAAAAjo/JHmYhvOlC84/s1600/IMG_1252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-00xm5J74D2U/T0cDqH41O5I/AAAAAAAAAjo/JHmYhvOlC84/s200/IMG_1252.JPG" width="200" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-70rLjklrMUg/T0cEhhYf50I/AAAAAAAAAjw/GS1R84km2JA/s1600/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-70rLjklrMUg/T0cEhhYf50I/AAAAAAAAAjw/GS1R84km2JA/s320/IMG_1253.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-E4wRTohI678/T0cEsaw5OeI/AAAAAAAAAj4/3qhvLOKB3fc/s1600/IMG_1254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-E4wRTohI678/T0cEsaw5OeI/AAAAAAAAAj4/3qhvLOKB3fc/s200/IMG_1254.JPG" width="200" /></a> <a href="http://1.bp.blogspot.com/-8CcG_JpifOM/T0cE1zLGHUI/AAAAAAAAAkA/-rpcB4pGY_w/s1600/IMG_1256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-8CcG_JpifOM/T0cE1zLGHUI/AAAAAAAAAkA/-rpcB4pGY_w/s200/IMG_1256.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">As Lexi's mate <a href="http://flavors.me/heywoodindustries" target="_blank">Jez</a> so quaintly put it, she was "basically moulding vomit". It would appear so, wouldn't it? Next was to slice this baby up into "creamy cubes" and arrange among salad leaves, tomato wedges, squeakychokes and sliced stuffed olives. Oh, and to rope her lovely new neighbour Adele into coming over for dinner. What a sport. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2TNoFpTqlCs/T0cFv_ReHhI/AAAAAAAAAkI/owLv2QFE1YY/s1600/IMG_1259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-2TNoFpTqlCs/T0cFv_ReHhI/AAAAAAAAAkI/owLv2QFE1YY/s320/IMG_1259.JPG" width="240" /></a> </div><div class="separator" style="clear: both; text-align: center;">First bite goes in.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pWRkrcGzmEk/T0cGd2JSwoI/AAAAAAAAAkg/gbnIBW-P2fI/s1600/IMG_1260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-pWRkrcGzmEk/T0cGd2JSwoI/AAAAAAAAAkg/gbnIBW-P2fI/s320/IMG_1260.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">First bite goes down.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bk7vOXKu2PI/T0cGmYd-GmI/AAAAAAAAAko/RKXC9pTUvvQ/s1600/IMG_1263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-bk7vOXKu2PI/T0cGmYd-GmI/AAAAAAAAAko/RKXC9pTUvvQ/s320/IMG_1263.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Second bite goes in.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5uOW_S32zt0/T0cGvDiUFVI/AAAAAAAAAkw/_i-E7NFV-CQ/s1600/IMG_1264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-5uOW_S32zt0/T0cGvDiUFVI/AAAAAAAAAkw/_i-E7NFV-CQ/s320/IMG_1264.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Second bite goes down.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The rest went in the bin.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>THE END</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>The verdict:</b> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These creamy cubes made us gag each time we tried to swallow. Our first mistake was trying the milky-lemon jelly on its own: the combination of flaccid prawns, chopped pecans, celery and onion suspended in a malevolent concoction of sour cream, vinegar, garlic salt and lemon Jell-O was hideous. Soon we realised that the cubes acted better as a kind of solid dressing for the plain leaves and came significantly closer to being palatable eaten this way. But the whole thing literally stunk and we just couldn't keep it up (or down). We tossed the cubes and opened a tin of Ortiz anchovies. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Improvements: </b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I should have chopped the prawns etc finer, so that the cubes could be cut more easily. The little chunks disrupting the geometry of each creamy cube were not aesthetically pleasing.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Would I make this again?</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">F*#! no.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>See how the other kitty kats fared with their dares!</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mimi at <a href="http://theskinnyjeansproject.blogspot.com.au/" target="_blank">The Retro Weight Watchers Experiment</a> made <a href="http://theskinnyjeansproject.blogspot.com.au/2012/02/knoxapocalypse-is-here.html" target="_blank">Waikiki Dip</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ruth at <a href="http://www.midcenturymenu.com/" target="_blank">The Mid-Century Menu</a> (poor thing) made <a href="http://www.midcenturymenu.com/2012/02/liver-pate-en-masque-a-retro-gelatin-dare/" target="_blank">Liver Pate en Masque</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Emily at <a href="http://yinzerella.wordpress.com/" target="_blank">Dinner is Served 1972</a> got stuck with my submission: <a href="http://yinzerella.wordpress.com/2012/02/20/swedish-jellied-veal-kalvsylta/" target="_blank">Swedish Jellied Veal</a></div><div class="separator" style="clear: both; text-align: center;"><span id="goog_377717397"></span><span id="goog_377717398"></span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Fine print: Apologies to mah homegirls Ruth, Mimi and Emily for running late on this post. Unfortunately, Australia is ahead of the U.S. time-wise, so I can't even use that as an excuse. </span></div>lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com5tag:blogger.com,1999:blog-8154710341664836700.post-4949562968522652012-01-21T21:24:00.002+11:002012-01-21T21:40:12.944+11:00january, wtf?Ok, so I have some catching up to do. Here's 3 things I should already have blogged about.<br />
<br />
<b>1. Honest Cooking: The Food Magazine</b><br />
I can't believe I haven't even had time to announce this here, but see that little button on the left? Just under the picture of Quincy and I? That'll take you to a list of recipes and articles I've written so far for the wonderful new online food magazine Honest Cooking. I'm so pleased to be contributing to this ever-evolving and truly international site. If you haven't visited before, here are a few of my recent favorite stories to get you going:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ee4iHggNTjM/TxqLRWjaH3I/AAAAAAAAAh4/A7cxc082wqM/s1600/goatmilkricotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="http://3.bp.blogspot.com/-Ee4iHggNTjM/TxqLRWjaH3I/AAAAAAAAAh4/A7cxc082wqM/s400/goatmilkricotta.jpg" width="400" /></a></div><ul><li><a href="http://honestcooking.com/2011/12/19/homemade-goats-milk-ricotta/">Homemade Goat's Milk Ricotta</a>. Yeah, so I wrote it. But seriously, you need to make this.</li>
<li>Roast a pig's head in the oven? <a href="http://honestcooking.com/2012/01/17/roasted-pigs-head-recipe-festival-food/">Don't mind if I do!</a></li>
<li><a href="http://honestcooking.com/2012/01/10/how-to-pair-food-wine-basics/">Basic principles of successful food and wine pairing.</a> Finally!</li>
<li>On my stove the minute the temperature goes down: <a href="http://honestcooking.com/2012/01/11/15-bean-soup-with-smoked-pork-and-greens/">15-bean soup with smoked pork and beans.</a> </li>
<li>Everywhere I look at the moment, I see <a href="http://honestcooking.com/2012/01/20/dutch-babies-recipe/">Dutch babies</a>. And they're making me hungry. </li>
</ul><br />
<b>2. We sow the seeds, nature grows the seeds, we eat the seed.</b><br />
Some readers (Americans and Mexicans particularly) may be horrified to know that it is nigh on impossible to buy fresh tomatillos in Australia. I know - it's a stinking disgrace. <a href="http://casaibericadeli.com.au/">Casa Iberica</a> (bless their saffron-scented socks) sell tins, but those won't do for a fresh-roasted tomatillo salsa. So I took <a href="http://www.youtube.com/watch?v=0X2GD5C_wHY">Neil's advice</a> and look!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zaTR-u0COH8/TxqOU7rkjTI/AAAAAAAAAiI/PARGBJMAyEM/s1600/tomatillos1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-zaTR-u0COH8/TxqOU7rkjTI/AAAAAAAAAiI/PARGBJMAyEM/s200/tomatillos1.jpg" width="200" /></a><a href="http://1.bp.blogspot.com/-2tubogTZrAY/TxqObMJsGDI/AAAAAAAAAiQ/k80IbPUW2Ek/s1600/tomatillos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-2tubogTZrAY/TxqObMJsGDI/AAAAAAAAAiQ/k80IbPUW2Ek/s200/tomatillos2.jpg" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HRbptIWS6NE/TxqOkXkaWkI/AAAAAAAAAiY/2LLNP8e8ulg/s1600/tomatillos3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-HRbptIWS6NE/TxqOkXkaWkI/AAAAAAAAAiY/2LLNP8e8ulg/s200/tomatillos3.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/-jOXUwVTgHKo/TxqOvszEEFI/AAAAAAAAAig/79Uupdt4n5s/s1600/tomatillos4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-jOXUwVTgHKo/TxqOvszEEFI/AAAAAAAAAig/79Uupdt4n5s/s200/tomatillos4.jpg" width="200" /></a></div><br />
Salsa verde coming to the table, real soon.<br />
<br />
<b>3. My 30th birthday present (and my kitchen).</b><br />
This one's some homemade vintage sewing porn for my sewing buddies. I turned 30 late last year (quelle horreur) and my ma and pa gave me:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ePLoNM7HEp0/TxqOCC3N20I/AAAAAAAAAiA/MN8do31yENE/s1600/singer2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-ePLoNM7HEp0/TxqOCC3N20I/AAAAAAAAAiA/MN8do31yENE/s400/singer2.jpg" width="400" /></a></div><br />
This sewing machine has travelled across the world three times to get to me. It was used by both my grandmothers and my mother. It's a Singer 1908 portable (ahem, 3 elephants) model with its electric light, all the attachments and original booklets. And kittens, it sews like a DREAM. Is it not the most gorgeous thing? And is it just me? Or, wft happened to January?<br />
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Lexi.xlexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com3tag:blogger.com,1999:blog-8154710341664836700.post-2908012037468417552011-12-04T13:12:00.001+11:002011-12-04T13:12:53.024+11:00Kρητικός ντάκος, or how to eat Cretan barley rusksNow that summer is officially here, there's the chance you'll find some tomatoes that actually taste the way tomatoes should. I'd be lying if I told you I've ever tasted a tomato here in Australia that comes close to the ones we eat in Greece; there's something about the Mediterranean sun that works magic on the fruit, because they're always sweeter and more fragrant than tomatoes here - and very often they're meatier with less water. But if you're growing your own or happen upon some at the farmer's market that have that intoxicating smell (you do sniff tomatoes before you buy them, right?), this is a beautiful way of eating them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VBo_ZtqljEQ/TtrBjGSWONI/AAAAAAAAAho/SH8jipKxxoA/s1600/paximathi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-VBo_ZtqljEQ/TtrBjGSWONI/AAAAAAAAAho/SH8jipKxxoA/s400/paximathi.JPG" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dakos is a particular type of paximádi (dried bread or rusk) and is a speciality of the island of Crete. While paximádi are eaten all over Greece, dakos are particular in that they're made with stone-ground barley, imparting a rich nutty flavour and giving the rusks an addictive robust texture. The rusks are twice-baked until very, very dry and need to be rehydrated with sprinkles of water and then brought to life by the sweet spicyness of tomato juices and fresh olive oil soaking through. You might be surprised by how good this simple combination is, unadorned - but if you want to take these to the next level (of course you do), crumble on a creamy feta or chevre and a sprinkle of Greek oregano. So simple, but really a magical combination that becomes more than the sum of its parts. If you're in the mood for garlic and don't have a date that night, add a little - very finely minced - to make it a little more punchy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can buy Cretan rusks at most good Greek delis; they usually come packaged in plastic or cellophane bags. My favourite are Manna brand ("Το Μάννα") and have a green and white printed label, but ask the staff as there's often quite a number to choose from and more seem to be imported all the time. Wetting the rusks might seem a strange thing to do, but what you end up with is never soggy - only pleasantly toothsome and porous enough to soak up all the flavours you pile on top. Don't try to eat them dry, as you'll seriously risk losing teeth. <a href="http://www.youtube.com/watch?v=d_7E9e-3pXo">Kinda like the time Richie and Eddie ate the Special K past its sell-by</a>. Watch and learn, kiddies.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dakos - and rusks generally - are very good for <a href="http://afterapple-picking.blogspot.com/2011/01/k-cretan-salad-with-purslane.html">tossing into salads</a> and are perfect for brown bag lunches. I often cut a salad in the morning then rehydrate the rusks 15 minutes before lunch. When they're soft enough, I break them up and stir them through the rest of the salad before adding my dressing. If summer lunches have to be eaten at work, this is a fine way to improve the day. At home though, I prepare them as below. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><strong>Kρητικός ντάκος/Cretan barley rusks with tomato</strong><br />
<em>Makes 1</em><br />
<br />
1 paximádi/rusk<br />
1 ripe tomato, skinned, very finely chopped or grated<br />
your best extra virgin olive oil <br />
salt<br />
a couple of slivers of garlic, finely minced (optional)<br />
a sprig of fresh Greek oregano or a couple of fresh basil leaves (finely sliced)<br />
dried Greek oregano <br />
crumbled creamy feta or goat cheese, to taste <br />
<br />
<br />
1. To rehydrate the rusk, run it under a running faucet, rubbing it all over so that it seems quite wet. You can also submerge rusks in a bowl of water for half a minute or so. Set aside to drain and soak through. <br />
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2. In a smal bowl, combine tomato, fresh oregano or basil leaves, garlic (if using), salt to taste and a generous glug of olive oil. Stir and set aside for 10 minutes so that the flavours combine. <br />
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3. Some people like their rusks more wet, other more crunchy - you decide. I feel mine's ready when it has a little give but doesn't leak water when I press into it. Top the rusk with the tomato mixture, add the cheese and rub the dried oregano between your fingers as you sprinkle it on top, to release its flavour.lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com2tag:blogger.com,1999:blog-8154710341664836700.post-81982119161833542142011-11-22T09:35:00.000+11:002011-11-22T09:35:42.199+11:00kittehs with busy owners<div class="separator" style="clear: both; text-align: center;"></div>I'm so busy it hurts. Like, really hurts. My brain thumps, my back aches, my knees are stiff and there is a severe shortage of cake in my home. People tell me that this is what the last part of writing your PhD is supposed to feel like. I hope they're right about the 'last part' bit. And I hope I don't die before I get to the very last bit of this last part. <br />
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In lieu of a recipe, or anything food or even sewing related, I thought I'd resort to the blogger fall back option and post a picture of my cat. But actually, I think a Quincy post is severely overdue. I mean, just look at her. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-p-51hLCNm-M/TsrNqkIwHnI/AAAAAAAAAgU/qDOWh8p4i2Q/s1600/quincyqcat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="266" src="http://4.bp.blogspot.com/-p-51hLCNm-M/TsrNqkIwHnI/AAAAAAAAAgU/qDOWh8p4i2Q/s400/quincyqcat.jpg" width="400" /></a></div><br />
She makes me very, very happy.lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com4tag:blogger.com,1999:blog-8154710341664836700.post-80373431504725677432011-10-26T12:36:00.009+11:002011-11-30T15:02:21.797+11:00best basic pancakes & pancake faq<div class="separator" style="clear: both; text-align: center;"></div>A recipe for the ‘best pancakes’ is not the easiest thing to find. This isn’t because there aren’t a million recipes out there claiming that coveted title – there really is that many out there. Rather, I think the problem has to do with the fact that people want different things from their favourite pancake recipe. <br />
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When I was a kid, pancakes were something between American-style hotcakes and crepes; they were tender but not fluffy, rollupable but not fragile. We had them with lemon juice and sugar. Sometimes at other kids’ houses they were rubbery and bland and spread with jam I didn’t much care for, but lord knows I ate them anyway. I still like pancakes this way – the way my Mother used to make them – sometimes. But somewhere along the line I discovered the joy of thick, fluffy American-style stacked pancakes, and it pretty much changed what I wanted in a pancake forever.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oEpLXtKo0Uk/TqdkgVHF-7I/AAAAAAAAAf0/XxoZaI3PWhA/s1600/bestpancakes-pola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="http://2.bp.blogspot.com/-oEpLXtKo0Uk/TqdkgVHF-7I/AAAAAAAAAf0/XxoZaI3PWhA/s400/bestpancakes-pola.jpg" width="328" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>For something made with such a simple batter, you’d think the basic pancake would be easy to whip up and that everyone would have this down pat. But since converting to the pleasures of the stack, I’ve encountered dozens of incarnations – both good and bad, at people’s homes and out at cafes – that would suggest otherwise. I’ve had cake-like versions, so big and puffy you want to crawl into the middle of one and have a nap, and airy versions with a sparse, drier crumb. I’ve had pancakes with apple grated into the batter, resulting in a delicious moist, fritter-like cake and I’ve had others that took the idea of the ‘simple batter’ without a grain of salt, quite literally. <br />
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While there’s room for all kinds of pancakes in this world, what I want is a go-to recipe that produces consistently fluffy, tasty pancakes with a moist and toothsome texture. They should be porous enough to soak up whatever you pour over them, but they should also taste good unadorned. They should be made with stuff that is (usually) already in your fridge and, they should be easy enough to whip up on a Sunday morning after a few too many wines the night before. <br />
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I tried around six recipes that used different techniques to achieve the fluffy, tender texture I was after. I tried whipping and folding in egg whites, using buttermilk, leaving batters to rest for an hour and overnight – even adding soda water. Of course the <a href="http://www.amazon.com/Americas-Kitchen-Cookbook-Heavy-Duty-Revised/dp/193361501X">America’s Test Kitchen Family Cookbook</a> had the answer all along – and it was so, so simple: buttermilk + minimal mixing = tender, awesome pancakes. When I say minimal mixing, I mean there’s still lumps and bumps in that batter when you pour it into your greased pan. There’s science here: the less you mix the batter, the less chance the gluten in the flour has to develop that chewiness that is so good in bread, so bad in pancakes. So knead, knead, knead your bread, lovelies – but mix your pancake batter like a kid with no patience. And pour on syrup like there’s no tomorrow.<br />
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<b style="mso-bidi-font-weight: normal;">Best basic pancakes<o:p></o:p></b><br />
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Recipe from <a href="http://www.amazon.com/Americas-Kitchen-Cookbook-Heavy-Duty-Revised/dp/193361501X">America’s Test Kitchen Family Cookbook</a>, pancake FAQ by me<o:p></o:p><br />
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*This version of recipe is for when you don’t have buttermilk on hand; if you do, simply replace the milk with buttermilk and disregard the lemon juice<o:p></o:p><br />
<i style="mso-bidi-font-style: normal;">Makes around 12 pancakes<o:p></o:p></i><br />
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2 cups milk<br />
1 tbsp lemon juice<br />
2 cups plain flour<br />
2 tsp baking powder<br />
½ tsp baking soda<br />
2 tbsp sugar<br />
½ tsp salt<br />
1 egg<br />
3 tbsp butter, melted<br />
butter, to grease pan<br />
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1. To make buttermilk, stir lemon juice into milk and set aside to thicken.<br />
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2. Combine flour, baking powder, baking soda, sugar and salt in a large bowl and whisk to combine. <br />
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3. In a smaller bowl, whisk egg with melted butter, then add buttermilk and whish gently until just combined. <br />
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4. Make a well in centre of dry ingredients and pour in buttermilk mixture. Whisk very gently until just combined; mixture will be lumpy and uneven. <br />
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5. Heat pan to medium hot and add a small knob of butter. Pour 1/3 cup batter into pan. When bubbles appear on the surface of the batter, flip pancake to cook other side. Repeat with remaining batter, greasing pan when necessary.<br />
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<b style="mso-bidi-font-weight: normal;">Pancake FAQ<o:p></o:p></b><br />
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<b style="mso-bidi-font-weight: normal;">What should I cook my pancakes in?<o:p></o:p></b><br />
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The best pan for cooking pancakes is something nice and heavy, like a cast iron skillet. This is because it will distribute and retain heat evenly, cooking your pancakes beautifully every time. I use an enameled cast iron skillet and find it needs very little greasing. Just make sure you heat the pan adequately and test before you start cooking, as they can take a while to get to the right temperature. <br />
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<b style="mso-bidi-font-weight: normal;">Can I add things to this recipe to make other kinds of pancakes?<o:p></o:p></b><br />
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Why, yes – yes you can. I’ve had great success with this recipe and the following variations: add <b style="mso-bidi-font-weight: normal;">ricotta</b>, <b style="mso-bidi-font-weight: normal;">blueberries</b> or both (either in the batter, or sprinkled on once poured into pan); <b style="mso-bidi-font-weight: normal;">make wholemeal/wholegrain pancakes</b> – simply replace one cup of plain flour with wholemeal; add slices of <b style="mso-bidi-font-weight: normal;">banana</b> to poured pancake before flipping; add grated <b style="mso-bidi-font-weight: normal;">cheese</b> to batter for a crispy, crispy surface. This is a very adaptable recipe, so try whatever your heart desires. <br />
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<b style="mso-bidi-font-weight: normal;">What’s the best way to keep the cooked pancakes warm while I finish cooking the rest of the batch?<o:p></o:p></b><br />
<br />
The America’s Test Kitchen Family Cookbook has this covered, too. I use their suggestion here, which is to preheat your oven on a low setting and put a wire cooling rack over a baking tray/sheet in it. When each pancake is done, place it on the rack in the oven, trying your best not to overlap with other pancakes. This keeps the little babies warm and stops them from loosing their fluffiness and being flattened under the weight of one another. <br />
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<b style="mso-bidi-font-weight: normal;">How long will the batter keep?<o:p></o:p></b><br />
<br />
The batter will keep a couple of days in the fridge, should you wish to use any remaining the following morning or for dessert. Pour into a jug and cover before placing in the fridge.<br />
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<b style="mso-bidi-font-weight: normal;">Can I freeze cooked pancakes?<o:p></o:p></b><br />
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Surprisingly, yes! Ok, so maybe it’s only a surprise for freezer-dummies like me. To do this, let the cooked pancakes cool to room temperature before wrapping well (double-wrap will help prevent freezer burn) in plastic wrap and popping in the freezer. ATK says they’ll keep well for a week here and I can’t say any different, cause all mine got eaten within the week. To reheat, defrost in the fridge overnight then warm in a moderate oven for around 5 minutes.<br />
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<b style="mso-bidi-font-weight: normal;">Where can I read more on pancakes?<o:p></o:p></b><br />
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Have you gone mental? Ok. Deb at Smitten Kitchen has a <a href="http://smittenkitchen.com/2008/07/blueberry-pancakes-pancake-101/">great guide to pancakes</a>. I’d go there first.lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com5tag:blogger.com,1999:blog-8154710341664836700.post-31376812058945495692011-10-19T14:20:00.008+11:002011-12-01T14:54:48.844+11:00a toast to tueday evenings: the cointreau teese<link href="file:///C:%5CDOCUME%7E1%5CAKAN6W%7E1.014%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CAKAN6W%7E1.014%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CDOCUME%7E1%5CAKAN6W%7E1.014%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I can’t believe I haven’t blogged more recipes for drinks here. You see, I love a drink. Like, <i>really</i> love. In fact, more than one drink. Multiples, many, lots. Liquor is my drug of choice – and I’m not afraid to admit it. Recently, <a href="http://afterapple-picking.blogspot.com/2011/07/very-vintage-christmas-in-july.html">Santa Claus</a> (knowing this about me) came round with a sack full o’ gifts, including most of a bottle of Cointreau that he said wasn’t to his tastes. Just quietly, I think Old Saint Nick is more of a beer man. So I </span><span style="font-size: small;">politely obliged and promised I’d put the triple sec to good use. And boy, did I ever.</span><span style="font-size: small;"><o:p></o:p></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-family: inherit; font-size: small;">Here’s a tip: if you’re looking for interesting but relatively simple recipes for mixed drinks and cocktails that will put a bottle from your cabinet to good use, look up the relevant spirit’s website. There are treasures, my friends… treasures! To wit: see the homepage of </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><a href="http://www.hendricksgin.com/">the world's most delicious gin</a></span><span style="font-family: inherit; font-size: small;">. Or, this gorgeous violet-infused tipple that comes courtesy of Dita Von Teese via the </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><a href="http://www.cointreau.com/home-26.html">Cointreau website</a></span><span style="font-family: inherit; font-size: small;">. Is it not the prettiest thing you’ve seen on a Tuesday evening in forever? </span><o:p></o:p></div><div class="MsoNormal" style="font-family: inherit;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kBVpRAeMI9I/Tp5AAxxhjGI/AAAAAAAAAfk/TZ0z0PlCvE4/s1600/ditascocktail-pola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-kBVpRAeMI9I/Tp5AAxxhjGI/AAAAAAAAAfk/TZ0z0PlCvE4/s400/ditascocktail-pola.jpg" width="328" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Usually I steer clear of drinks in strange colours. The times I haven’t have usually ended in bruised knees and/or a dirty big headache. But French violet syrup and orange liqueur? I had to have this in my mouth asap. Earlier today I happened to be in Carlton to meet a friend for coffee and walked past <a href="http://www.melhotornot.com/hot-la-parisienne-pates-290-lygon-st-carlton/">La Parisienne</a>. Intrigued by the escargot plates in the window, I thought: better take a look, non? But I forgot about those darling plates in the window as soon as I saw the <a href="http://www.monin.com/">Monin</a> display. <o:p></o:p></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Sure, this syrup looks like it’s had some of those moody mauve blooms dipping their toes playfully in it, but amazingly – gorgeously – it also tastes as if a whole posy has been hanging out in the bottle. It tastes the way violets smell, and that is a beautiful, beautiful thing. Don’t believe me? Come over. Or get a bottle yourself.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">The floral promise of this prettiest drink might make you feel unsure. It did me. But imagine that heady bouquet grounded in the strong, warm base of the orange liqueur and juiced up a little with some apple. Then, the whole lot is brought to life with a good squeeze of fresh lemon juice before being all shook up with ice to hold the perfume perfectly still. Put on some Barry Adamson (or whatever sexy, sleazy records your friends have been pumping through your stereo) and take a sip. It’s pretty magic – which is important in a cocktail, I think. <o:p></o:p></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">So, what do you think? Flowers in drinks? And, flowers (specifically violets) in what else?<o:p></o:p></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Lexi.x</span><br />
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<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Cointreau Teese</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Recipe from cointreau.com <i><br />
</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>Makes 1</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">40ml Cointreau<br />
20ml Apple juice<br />
15ml Monin violet syrup<br />
15ml Fresh lemon juice </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Purple bloom, for garnish </span><span style="font-size: small;"><span style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span><br />
<span style="font-size: small;"><span style="font-family: 'Trebuchet MS', sans-serif;">1. Add all ingredients to cocktail shaker over ice. Shake until chilled and strain into a martini glass. Garnish with a purple-kinda flower. Drink. </span></span><br />
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</div>lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com7tag:blogger.com,1999:blog-8154710341664836700.post-6737179763089844722011-10-01T21:42:00.002+10:002011-10-01T22:02:15.253+10:00out to eat!We're a third of the way through Spring and it's cold, grey and rainy. I'm reading lots, writing heaps and daydreaming about entertaining outdoors when the weather becomes fine. Too busy for recipe today, but here's some cute and relevant bits from my collection, for your daydreaming pleasure.<br />
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</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-Od6JPkei-8Q/TobsnTCIpxI/AAAAAAAAAfM/NIpkFI8PnN0/s1600/outdoorcook1006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://3.bp.blogspot.com/-Od6JPkei-8Q/TobsnTCIpxI/AAAAAAAAAfM/NIpkFI8PnN0/s320/outdoorcook1006.jpg" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><b>Got your outdoor eating kit ready? <i>Betty Crocker's Outdoor Cook Book</i> (1961) will help you out!</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CcoWfnK2_sE/TobptAFiSkI/AAAAAAAAAfI/T911KdUAnYw/s1600/outdoorcook5010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="http://1.bp.blogspot.com/-CcoWfnK2_sE/TobptAFiSkI/AAAAAAAAAfI/T911KdUAnYw/s320/outdoorcook5010.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><b>Betty does it again. Make-your-own sandwich buffet, summer dresses, hollowed-out watermelon fruit salad bowl, soda pop, G&Ts. Yes, please.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RS_Qfgx72cY/TobtN8qQl6I/AAAAAAAAAfQ/qvXZ79NyTMc/s1600/outoeat034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-RS_Qfgx72cY/TobtN8qQl6I/AAAAAAAAAfQ/qvXZ79NyTMc/s320/outoeat034.jpg" width="223" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><b><i>Golden Circle Tropical Recipe Book</i> offers hints for eating outdoors and appropriate barbecuing outfits.</b></span></div><div><br />
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New on the wish list: cotton summer dresses with <a href="http://www.etsy.com/listing/78636484/vintage-1950s-blue-floral-cotton-halter?ref=sr_gallery_21&ga_search_submit=&ga_search_query=summer+dress+cotton&ga_view_type=gallery&ga_search_type=vintage&ga_facet=vintage">halter-necks and full skirts</a>, <a href="http://www.modcloth.com/Modcloth/Womens/Shoes/Wedges/-Espa-thrill-Seeker-Wedge-in-Istanbul">matching espadrilles</a>, pineapple, <a href="http://www.etsy.com/listing/76011814/vintage-picnic-basket-food-hamper-woven?ref=sr_gallery_15&ga_search_submit=&ga_search_query=picnic+basket+50s&ga_order=most_relevant&ga_ship_to=ZZ&ga_view_type=gallery&ga_search_type=vintage&ga_facet=vintage">more vintage picnicware</a>, new picnic rug.<br />
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</div>lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com0tag:blogger.com,1999:blog-8154710341664836700.post-34890689420399860682011-09-22T10:54:00.001+10:002011-09-22T11:26:34.863+10:00brbSorry kittens. Sore arm, can't cook. Talk soon. Lexi.x<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-K2kIVBZZi2I/TnqOyG8IGdI/AAAAAAAAAfE/4xcn3Ic7BlU/s640/blogger-image--855489979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-K2kIVBZZi2I/TnqOyG8IGdI/AAAAAAAAAfE/4xcn3Ic7BlU/s640/blogger-image--855489979.jpg" /></a></div>lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com1tag:blogger.com,1999:blog-8154710341664836700.post-16317056897035145442011-09-08T13:04:00.000+10:002011-09-08T13:04:02.465+10:00retro recipe revamp: quesillo de piña con la mentaSorry for the lack of posts round these parts, but the last fortnight has been crazy busy. I hope this Venezuelan pineapple and mint flan makes up for it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0R79ujeFDy4/TmggDb15OgI/AAAAAAAAAeg/-V0J2XKISNA/s1600/pinaflan-pola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-0R79ujeFDy4/TmggDb15OgI/AAAAAAAAAeg/-V0J2XKISNA/s320/pinaflan-pola.jpg" width="263" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hey, even if you don't like pineapple, or mint, or (god forbid) flan, how could you not love the vintage cookbook this week's recipe came from? Allow me to introduce you to the authorised British edition of <i>Latin American Cooking</i>, released in 1970 as part of the 'Foods of the World' Time Life Books series, a cookbook filled with wonderful full-page colour photographs and historical and geographical information about the foods of Latin America. And the people that eat them. Check this out. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JFNPKLuGEB8/TmgiNu4GpaI/AAAAAAAAAeo/Wt0jBGRb9pI/s1600/peru68.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/-JFNPKLuGEB8/TmgiNu4GpaI/AAAAAAAAAeo/Wt0jBGRb9pI/s320/peru68.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><b>Cool kids partying in Peru, 1968</b></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TGz_KOJnrr0/TmgimaIx7pI/AAAAAAAAAes/vdLwvlEbzsc/s1600/rio041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-TGz_KOJnrr0/TmgimaIx7pI/AAAAAAAAAes/vdLwvlEbzsc/s320/rio041.jpg" width="228" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><b>Kitty cats round the buffet in Rio, late 60s</b></span>.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-P9aLYnO4arg/TmgjFmGQa3I/AAAAAAAAAew/8clBQTzjAW4/s1600/columbia043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-P9aLYnO4arg/TmgjFmGQa3I/AAAAAAAAAew/8clBQTzjAW4/s320/columbia043.jpg" width="237" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><b>A fancy Columbian family about to tuck into a lunch of fried plantains and a disturbingly-decorated piggy.</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I don't think I need to tell you that I <i>love</i> this book. So again, it was hard to decide what to make. Despite its retro aesthetic, it's actually full of all kind of interesting recipes for food that's something close to "authentic" Latin American cuisine; there's step-by-step pictures to help you make tamales and tortillas and an in-depth section on cooking parrillero, or Argentine BBQ. There's also this handy guide, in case you didn't know how:</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-t7vHIDUzIGk/TmgvD0NT3iI/AAAAAAAAAe4/QPP47alGrb4/s1600/tequila044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-t7vHIDUzIGk/TmgvD0NT3iI/AAAAAAAAAe4/QPP47alGrb4/s320/tequila044.jpg" width="238" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">But seeing as I've been under the weather this week, I made the decision not to drink tequila and instead to make a pineapple flan with bitter caramel atop a firm but delicate custard of eggs, condensed milk and pineapple juice - and I decided to infuse the milk with fresh mint, just for a bit of a lift. I poured the caramel and custard into individual darioles and reduced the cooking time by about half. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--J960KaGLBc/Tmgo8z0T2uI/AAAAAAAAAe0/bgz2y3RpKU8/s1600/pina2063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/--J960KaGLBc/Tmgo8z0T2uI/AAAAAAAAAe0/bgz2y3RpKU8/s320/pina2063.jpg" width="250" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While the end result is not quite as silky as a custard made entirely from milk or cream, the punchy bright flavours of the pineapple and mint more than make up for it and inject a little summertime spritz into a classic dessert. I'm thinking this dish would provide the ideal finish to a Latin American summer BBQ; hot weather, cold, strong cocktails, people dancing to bossa nova on the stereo and a pineapple mint flan. I think I just planned my birthday party. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Lexi.x</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Quesillo de piña con la menta (pineapple flan with mint)</b></div><div style="text-align: left;"><i>Adapted from Latin American Cooking (1970)</i></div><div style="text-align: left;"><i>Makes 1 large flan serving 6 - 8, or 7 small dariole-sized flans</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the caramel:</div><div style="text-align: left;">200g caster sugar</div><div style="text-align: left;">6 tbs water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the custard:</div><div style="text-align: left;">1 tin condensed milk (395g)</div><div style="text-align: left;">1 sprig of mint</div><div style="text-align: left;">3 whole eggs + 2 egg yolks</div><div style="text-align: left;">1 1/2 cups pineapple juice (I used the retro-friendly tall Golden Circle tin)</div><div style="text-align: left;">3 tbs sugar</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">mint sprigs, to serve</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1. To infuse with mint, pour condensed milk into a small saucepan and add 1 sprig of fresh mint. Heat the milk over very low heat, being careful not to burn, until the mint wilts and the mixture has taken on its flavour and fragrance, about 5 minutes. Set aside to cool. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2. To make caramel, combine caster sugar and water in a heavy saucepan and swirl gently until sugar begins to dissolve. Heat the mixture over medium heat, swirling (not stirring) so that the sugar dissolves evenly. Let the mixture bubble away until it becomes a gorgeous dark golden colour (like tea) and takes on a heavenly caramel smell. Remove from heat quickly. Be careful as the mixture gets very, very hot and can burn instantly once the colour starts to develop. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3. Being very careful not spill the mixture (and burn your hands off), pour the caramel into the bottom of your mould/s. (If you want to, using a folded tea towel or oven mitts, you can pick up the mould and swirl the mixture round and up the sides - I didn't bother with my mini-flans.) Set aside to cool slightly. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4. Heat the oven to 325F/170C and put your kettle on to boil. To make your custard, beat the eggs and extra yolks until well combined and creamy. Remove the mint sprig from the cooled condensed milk and slowly add it to the eggs along with the pineapple juice and sugar, beating gently all the while (the mixmaster was great for this). When well combined, strain the mixture through a sieve to remove any lumps and pour into mould/s. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">5. Place the mould/s into a baking pan with high sides and gently slide this into the preheated oven. Pour enough boiling water into the pan to come half-way up the sides of the mould/s. Bake for around 30 minutes, or until a knife inserted into the centre comes out clean. When cooked, remove flans from water and set aside to cool, before refrigerating for at least 3 hours. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">6. To serve, run a sharp knife around the edge and sides of the flan/s and dip the bottom of the mould briefly in hot water. Place your serving plate upside down over the mould and invert flan. If it doesn't budge, give it a little tap on the bench and it should slip out. Garnish with mint sprigs.</div><div style="text-align: left;"><br />
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</div>lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com3tag:blogger.com,1999:blog-8154710341664836700.post-18122527642476951752011-08-28T16:00:00.001+10:002011-08-28T16:18:34.557+10:00a little bit of sewing and a giveaway winnerI'm sorry it's taken me so long to get onto this, but this week has been <i>insanely </i>busy! I sat at my desk the other day and wrote all your names on little bits of paper, highlighted them in pink, folded them up and tossed them into my <a href="http://www.keepcup.com/">keep cup</a> and stuck my hand in to pull out just one. And it was <a href="http://oonaballoona.blogspot.com/">Oona's</a>! Which is so great, because it was just <a href="http://afterapple-picking.blogspot.com/2011/08/happy-birthday-oona.html">her birthday</a>, did you know? Also, she's one of my friends from the blogosphere who lives in New York, so hopefully <a href="http://afterapple-picking.blogspot.com/2011/08/mini-mid-week-giveaway-gorgeous-sanjou.html">these little trinkets</a> can provide a little post-Irene cheer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DOCLFzRs6FY/TlnR9s7FenI/AAAAAAAAAeQ/4ThT4jn8S6w/s1600/oona.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-DOCLFzRs6FY/TlnR9s7FenI/AAAAAAAAAeQ/4ThT4jn8S6w/s320/oona.jpg" width="320" /></a></div><br />
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There ain't no 'random number generator' on this blog, cause I just don't like the way they look. But why is Oona's name sitting on a copy of a promo poster for the film <i>Orgy of the Dead </i>(1965)? Well, because that's the kind of thing that is laying about on my desk at work, that's why. One day I'll tell y'all what I'm writing my PhD on, but for now, I'll just congratulate Oona and thank you all so much for reading my little blog. <i>Really</i>, thank you!<br />
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Oh - and I'll show you the little (and I mean <i>little</i>) bit of sewing I've been doing in my "spare time" this week:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I5YE8hFSsNk/TlnTfM6wQzI/AAAAAAAAAeU/HL3khDsi9iE/s1600/IMGP0013-pola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-I5YE8hFSsNk/TlnTfM6wQzI/AAAAAAAAAeU/HL3khDsi9iE/s320/IMGP0013-pola.jpg" width="263" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-i_2hdQachIE/TlnTkBZnW9I/AAAAAAAAAeY/REpRRR2I_z0/s1600/IMGP0012-pola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-i_2hdQachIE/TlnTkBZnW9I/AAAAAAAAAeY/REpRRR2I_z0/s320/IMGP0012-pola.jpg" width="263" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uStJzD366NE/TlnToaeHQSI/AAAAAAAAAec/KfVcMNqzxIc/s1600/IMGP0014-pola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-uStJzD366NE/TlnToaeHQSI/AAAAAAAAAec/KfVcMNqzxIc/s320/IMGP0014-pola.jpg" width="263" /></a></div><br />
Pretty cute, huh? My friend <a href="http://cinethoughts.tumblr.com/">Whitney</a> named them Skunkity-skunk, Hoots and Lucas the Hedgehog; "they're all British", she says. OK! They're members of a little set of finger puppets I've made for my friend Jane's little girl who just turned one - special birthday! I hope she likes them. I had planned to design my own critters, but work got the better of me and I turned to etsy for a pattern to whip these up with. This one came from <a href="http://www.etsy.com/shop/floralblossom?ref=pr_shop">Floral Blossom</a> and was only $5. It was speedily emailed to me as a pdf, I printed it out and made one puppet every night until I had a whole little gang of them. You can buy your own <a href="http://www.etsy.com/listing/68415235/pdf-pattern-woodland-creatures-01-felt?ref=sc_1">here</a>. The only real change I made was to stitch every detail on, rather than use glue. I like the effect this achieves and it's probably safer if little one decides to stick a puppet in her pie hole. I'd forgotten how much fun working with felt can be. Of course now tempted to make a whole bunch of owls and an Agent Dale Cooper, but for now, must return to <i>Orgy of the Dead. </i>Not reluctantly, either.<br />
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Lexi.xlexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com3tag:blogger.com,1999:blog-8154710341664836700.post-75296869554738524192011-08-22T08:00:00.007+10:002011-12-01T14:57:44.858+11:00retro recipe revamp: cinnamon scroll cake with fresh raspberry frostingI'm so excited about this little project; I reckon I spent like, 47% of my time last week thinking about what to make next. That's a lot of time, when you're meant to be finishing a PhD. Unfortunately, all of the rest of the time I <i>was</i> thinking about my thesis; this didn't leave much room for anything else. Oh well. <a href="http://images.marthastewart.com/images/content/web/pdfs/2009Q3/ms_checklist_weeklyclean.pdf">Sorry Martha Stewart</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YrZC1MFKSoA/Tk9ijMfIevI/AAAAAAAAAeI/VEHHrzzxTwE/s1600/cinnamoncake-pola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-YrZC1MFKSoA/Tk9ijMfIevI/AAAAAAAAAeI/VEHHrzzxTwE/s400/cinnamoncake-pola.jpg" width="328" /></a></div><br />
I'll tell you what though, it was worth it. This week's retro recipe comes from one of my little McAlpin's Test Kitchen Recipe booklets, of which I have a couple. They're not dated, but the Mixmaster in the test kitchen picture is the same 1950s model that I have at home and judging from the ovens and stoves, I'd say we're looking at the mid 1950s. You want to see what this test kitchen looks like - trust me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4BLArQGHR08/Tk86yMprKcI/AAAAAAAAAeA/4S0xow9zmcU/s1600/testkitchen040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="http://4.bp.blogspot.com/-4BLArQGHR08/Tk86yMprKcI/AAAAAAAAAeA/4S0xow9zmcU/s400/testkitchen040.jpg" width="400" /></a></div><br />
<strike>Dita Von Teese, eat your heart out!</strike> <a href="http://hookedonhouses.net/2011/02/02/dita-von-teeses-glam-retro-style-at-home/">Oh, I guess she already did</a>. I just love the set up here: not only can the audience see how to use McAlpin's flour to make all kinds of goodies, but they can marvel at the pristine white cooking-lab coats the demonstrators wear. This little booklet cost 1 florin (or 2 shillings) at the time, which is equivalent to around $2.90 today, according to the Reserve Bank's <a href="http://www.rba.gov.au/calculator/annualPreDecimal.html">pre-decimal inflation calculator</a> (!). I guess that makes these little treasures the equivalent of a modern budget cooking publication like Woolworth's goodtaste magazine ($3.95), only it's filled with around 175 recipes for baked goods. Which, of course, made it difficult to decide what to make. I was tempted (?) by the Wholemeal Savoury Tongue Squares, but decided in the end to go with what had caught my eye early on, the Cinnamon Scroll Cake with Pink Frosting. So on Saturday morning, I got to work.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s6Os7aBWzKY/Tk8-dBmCKEI/AAAAAAAAAeE/RgiYSEL7g0w/s1600/pinkcake038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-s6Os7aBWzKY/Tk8-dBmCKEI/AAAAAAAAAeE/RgiYSEL7g0w/s320/pinkcake038.jpg" width="210" /></a><a href="http://3.bp.blogspot.com/-QJWonvnqMa8/Tk85DkJ2IiI/AAAAAAAAAd8/gM5ArJ72Zmw/s1600/covermcalpin039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-QJWonvnqMa8/Tk85DkJ2IiI/AAAAAAAAAd8/gM5ArJ72Zmw/s320/covermcalpin039.jpg" width="216" /></a></div><br />
This is basically a coffee cake, flavoured with cinnamon and coffee essence, with a gorgeous pink swirl running right through. The Test Kitchen tops this marvel off with a frosting flavoured with raspberry essence that is tinted pink. I realised this week - with ensuing shame - that I had never made a marble cake before, or indeed anything 'swirled' or 'marbled', so it was this that I was most excited about. I decided to go with the cake recipe mostly as it was originally written; I only swapped the coffee essence for some espresso powder and added a little more milk, because the batter seemed a little thick. The resulting was light and moist, with just a pretty whisper of cinnamon and coffee flavours. And yes, swirling pink batter through coffee-coloured batter with a knife <i>was</i> as exciting as I'd hoped it would be.<br />
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The real excitement in the end though, was the frosting. I kept an eye out this week for raspberry essence but the closest I came was Queen's Strawberry Essence. This is just didn't seem right. And actually, I realised, I wanted a bright and punchy raspberry flavour to liven up a relatively plain coffee cake. So, I used fresh raspberries in my frosting. And Quincy nodded in her small puffy way, the sun came out and the birds began to sing.<br />
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Another excellent retro recipe vamp experiment. I'd do this for a living, I reckon.<br />
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Lexi.x<br />
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<b>Cinnamon Scroll Cake with Fresh Raspberry Frosting</b><br />
<i>Cake recipe adapted from McAlpin's Test Kitchen Recipes (circa 1955) </i><br />
<i>Frosting recipe adapted from <a href="http://makinglifedelicious.com/2011/03/21/pink-pink-pink-fresh-raspberry-buttercream-frosting/">makinglifedelicious.com</a></i><br />
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For cake:<br />
230g plain flour<br />
2 1/2 tsp baking powder<br />
1/4 tsp salt<br />
200g caster sugar<br />
115g butter, softened<br />
2 eggs<br />
7 tbsp milk<br />
1 1/2 tsp instant espresso powder<br />
1 1/2 tsp cinnamon<br />
a few drops of rose (or cochineal) food colouring<br />
1 quantity of Fresh Raspberry Frosting (recipe below)<br />
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1. Heat oven to 180C. Prepare a 7 inch square cake tin by greasing and lining bottom with baking paper.<br />
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2. Sift flour, baking powder, salt and sugar into a medium bowl.<br />
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3. Add the espresso powder to 1 tbsp of the milk, mix to dissolve and set aside.<br />
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3. In the large bowl of your stand mixer, or a larger bowl, beat the butter until soft and creamy. Sift in the dry ingredients, add 4 tbsp of milk, and mix at medium speed until well combined. Don't worry if your batter looks a little dry and lumpy at this point.<br />
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4. Add the eggs and 2 remaining tbsp of milk and mix to make a smooth batter.<br />
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5. Pour or spoon 1/4 of the batter into a medium bowl. To this smaller quantity, add a few drop of food colouring. Beat to incorporate. Pretty!<br />
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6. To the remaining mixture, add the dissolved espresso mixture and the cinnamon. Beat to combine.<br />
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7. Pour or spoon the cinnamon batter into your prepared cake tin. Add the pink batter to the top of this and with a butter knife, swirl the pink mixture through until it looks pleasantly marbled.<br />
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8. Bake for 40 - 45 minutes (or until a cake tester poked into the middle comes out clean; mine took 45.)<br />
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9. Sit on a cake rack to cool for 10 minutes, then carefully remove cake from tin. Allow to cool completely on rack before frosting.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For frosting:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 cup fresh or frozen raspberries</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">55g butter</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 - 1/2 tsp fresh lemon juice</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/2 cups icing sugar, sifted</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">a little milk to loosen, if needed</div><br />
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1. Heat raspberries in a small saucepan over medium heat and stir with a wooden spoon to break up. When the berries are no longer whole and look more like a coulis or sauce, strain to remove the seeds. Return the seedless liquid to the saucepan and look a little longer until reduced by nearly half. Remove from heat and set aside to cool.<br />
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2. In the small bowl of a stand mixer or using a hand-held mixer, beat butter a little. Add 1 cup of icing sugar, 1/2 tsp lemon juice and raspberry puree. Beat until well combined, then add remaining icing sugar. If the mixture seems too stiff, add the extra lemon juice. Check again and if you still want it softer, add milk a teaspoon at a time until you reach desired consistency.<br />
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3. Put on your cooking-lab coat, and spread artfully onto your cake.lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com6tag:blogger.com,1999:blog-8154710341664836700.post-71128129541374738502011-08-18T20:49:00.003+10:002011-08-18T23:05:23.990+10:00hello my new favourite dinner! you're vegan, even though i'm notI spent an hour or so trawling through <a href="http://www.vegangela.com/">Angela</a>'s back catalogue of posts the other day and for some reason, become obsessed with making <a href="http://www.vegangela.com/2011/04/18/versatile-vegan-quiche/">this quiche</a>. But because I've been trying to limit my consumption of pastry, bread and nutella (my three favourite food groups), I wondered if I could turn it into a quiche of the "impossible" kind; that is, a quiche without pastry. Angela reckoned it could be done - and boy, can it be done!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ckb9PcX6tmA/Tkzlo1d-YfI/AAAAAAAAAdw/PhwJUCjqAJU/s1600/vegandinner-pola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Ckb9PcX6tmA/Tkzlo1d-YfI/AAAAAAAAAdw/PhwJUCjqAJU/s320/vegandinner-pola.jpg" width="263" /></a></div><div><br />
</div><div>Angela calls this recipe Versatile Vegan Quiche - and it really is versatile. This was a spinach and mushroom version, spooned straight into the tin, with some extra cashews substituted for the nutritional yeast. It took just five minutes longer in the oven than the original version, possibly because it was a little more wet. But I could tell from the delicious smell in the kitchen in that final five minutes that it was going to be good. This quiche has a lovely nubbly texture and a sweet nutty flavour that can be pushed in almost any direction. It is slightly delicate, but cuts pretty clean after a few minutes resting while you make a little salad. You should definitely make this salad:</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LTK6OWuKx0s/Tkzokg7cqMI/AAAAAAAAAd0/gELLqotEb0k/s1600/IMGP0007-pola01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-LTK6OWuKx0s/Tkzokg7cqMI/AAAAAAAAAd0/gELLqotEb0k/s320/IMGP0007-pola01.jpg" width="263" /></a></div><div><br />
</div><div>This is a Creamy Kale Salad, based upon a recipe I found a little while ago on wholeliving.com. It was the dressing, I think, that drew me to it initially; you simply add olive oil, white wine vinegar, dijon mustard and the flesh of an avocado to your food processor and after a few seconds, you end up with this gorgeous cream. As far as dressings go, it's quite thick, and so is best suited to more robust greens like kale. So you've got your kale, stemmed and torn into pieces. Then you add super-thin slices of peeled beetroot, slivers of crisp, sweet apple and some fresh oily walnuts. And you end up with one of the best salads I've had in ages. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-y56kG2z6zXw/Tkzqrn_KfeI/AAAAAAAAAd4/DRPllJ_SMtQ/s1600/kalesalad-pola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-y56kG2z6zXw/Tkzqrn_KfeI/AAAAAAAAAd4/DRPllJ_SMtQ/s320/kalesalad-pola.jpg" width="263" /></a></div><div><br />
</div><div>Once you mix through the dressing, it all looks gloriously messy and tastes sort of like a walfdorf salad, only more punchy and nutritious. I dropped a giant pile of it next to a slice of Angela's quiche and it was one of those evenings where I looked down at my plate and thought, goddamn this is a good dinner. And I thought that again with every bite I took. </div><div><br />
P.S. Kids! Don't forget to enter the <a href="http://afterapple-picking.blogspot.com/2011/08/mini-mid-week-giveaway-gorgeous-sanjou.html">Sanjou giveaway</a>. You've got until Sunday evening. They're real pretty, trust me. x<br />
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</div><div><b>Creamy Kale Salad</b></div><div><i>Adapted from recipe at wholeliving.com</i></div><div><i>Serves 4 as a side</i></div><div><br />
</div><div>For dressing:</div><div>1 ripe avocado, halved with seed removed</div><div>2 tbsp white wine vinegar (I used white "balsamic"</div><div>1.5 tsp Dijon mustard</div><div>3 tbsp good olive oil</div><div>salt and pepper</div><div><br />
</div><div>For salad:</div><div>around 1/2 bunch of kale, stemmed and torn into pieces</div><div>1 beetroot, peeled and sliced thin with a mandolin</div><div>1 apple (a sweet, crisp variety), cored and cut into thin pieces</div><div>1/3 cup fresh walnuts (toasted if you like - I didn't)</div><div><br />
</div><div>1. To make dressing, add all ingredients to a food processor and blend until creamy. Taste and adjust as required.</div><div><br />
</div><div>2. Toss salad ingredients to combine. Serve with dressing on the side.</div>lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com3tag:blogger.com,1999:blog-8154710341664836700.post-31454652075458597832011-08-16T20:54:00.001+10:002011-08-18T21:14:03.898+10:00mini mid-week giveaway: gorgeous Sanjou thread cardsHi friends. I mentioned in my last post how much I love collecting vintage bits and pieces. I told you about my clothing and cookbook collections, and I mentioned my buttons. But actually I love all vintage haberdashery and just can't get enough of old notions and gadgets. One place this has led me to is a little shop in Melbourne called <a href="http://luccello.blogspot.com/">L'ucello</a>. If you love old buttons, silk ribbons and and velvet flowers from old Parisian milliner's shops or just gorgeous interiors and visual merchandising, you should really visit.<br />
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Last time I was there, I came across some beautiful French haberdashery by <a href="http://www.sajou.fr/catalog/index.php">Maison Sajou</a>, a vintage brand that was relaunched in 2004. The bits and pieces are just stunning; there's gorgeous detailed embroidery scissors and cases, thimbles, needle-threaders, lace-making bobbins and these sweet little thread cards in gorgeous Parisian designs (see above), perfect for winding up your bits and pieces of embroidery thread, or just to have around as a pretty nick-knack. I picked up one set for myself, but thought my blogging friends might appreciate the chance to have a set too?<br />
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The set that I'm giving away is made of six thread cards, each featuring the Eiffel tower in different colours. They're gorgeous! They do pop up on Etsy from time to time, and the exact set I'm giving away is <a href="http://www.etsy.com/listing/70632845/eiffel-tower-thread-winding-cards">this one here</a> that sold a little while ago. They come in a sweet folded box and make gorgeous gifts - if you can bear to give them away!<br />
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This giveaway is open to readers world-wide; all you need to do is become a follower of this blog and comment below this post to let me know. Of <i>course</i> those already following can enter. Just leave a comment below here to say 'hello Lexi, count me in'! I'll draw the winner at 9 am on Monday morning (which will be Sunday evening for most of you folk o/s). Good luck!<br />
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Lexi.x<br />
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<span class="Apple-style-span" style="font-size: x-small;">The fine print: This giveaway is self-funded and has in not been sponsored by Sanjou or L'ucello. I love to support small, independent businesses though and encourage you all to visit L'ucello if you're in town.</span>lexihttp://www.blogger.com/profile/05803974098934443459noreply@blogger.com8tag:blogger.com,1999:blog-8154710341664836700.post-4825668983018007952011-08-15T08:00:00.005+10:002011-08-16T14:42:18.733+10:00retro recipe revamp: toad-in-the-hole with apple and thymeI don't know if shows, but I collect stuff. Like, lots of stuff, of all different kinds. It isn't about completing sets of anything and it isn't about the chase. I just love old things - a lot. I have a bunch of salt and pepper shakers that I use as decoration, because the designs are so bonkers that you can't use them to shake seasoning out of. I have a giant old biscuit tin of vintage buttons. I love things - almost anything - made from old plastics. I think it drove my poor parents nuts when I was a teenager living at home, because beyond the door of my bedroom was a realm of perpetual chaos. I'm sorry about that, Mum and Dad.<br />
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But actually all the things I collect these days, I use in some way. I love my vintage dresses and sweaters, because I live my life in them. I love my vintage dressmaking patterns, because they're this portal into the past that I can look into for inspiration, or instruction. And I love my vintage cookbooks, but, I don't really get to use them very often. I've been thinking recently about how I might change this, but the answer was pretty clear.<br />
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One of my favourite bloggers, Casey at <a href="http://blog.caseybrowndesigns.com/">Casey's Elegant Musings</a>, often shares pages from her collection of vintage magazines and books - and I love those posts. So I thought I'd share some of the wonders I come across in my own collection of recipe books. Some look delicious, some look ridiculous; there are many reasons I love my books. But I've decided, in the spirit of actually <i>using</i> the books, to try and revamp recipes (where necessary). The idea is to help translate some of these dishes into things we might actually want to cook and eat, without losing too much of their original appeal. Some I think will be easier than others, but I'm looking forward to the challenge!<br />
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So, first up, I've chosen a dish from what was probably the first vintage recipe book I become fascinated with: The Golden Circle Tropical Recipe Book. My Mum had a copy in our cupboard and then I chanced upon another years later at a book fair. I picked it up and realised that I knew all the recipes and illustrations by heart, because I'd leafed through it so often as a child. It's full of wonderful recipes, great photos and illustrations - and every one of them features Golden Circle canned pineapple.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BL6y412D9bM/TkZ9a33CNII/AAAAAAAAAdg/niTKb2DeqVE/s1600/pinetoad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-BL6y412D9bM/TkZ9a33CNII/AAAAAAAAAdg/niTKb2DeqVE/s400/pinetoad.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">I'd been looking for an excuse to make toad-in-a-hole for a while. I mean, sausages baked in batter? Yes please! The Golden Circle recipe book has you add an entire can of drained canned pineapple to the batter; I couldn't quite bring myself to do this. But I did like the idea of a little bit of sweet fruit cutting through the richness of the pork sausages and moistening the batter. So I threw in some apple and added a little fresh thyme to make the batter a little more savory and moody. Then, 'why stop there?' I thought, so I replaced the milk with buttermilk and the full-sized pork sausages with Jonathan's chipolatas - and baked the dish in individual little pie tins. This is what mine looked like.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
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</div><div class="separator" style="clear: both; text-align: -webkit-auto;">It was totally delicious. The apple did just what I'd hoped it would and the thyme lifted the batter to new heights. I'll totally make this again, perhaps though with gravy and company, served as part of a retro menu.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">I think we're off to a good start...</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><i>*Please note: apologies if when you first visited the recipe wasn't here. It disappeared without me realising. All fixed now!</i></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><b>Toad-in-the-hole with apple and thyme</b></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><i>Adapted from The Golden Circle Tropical Recipe Book (circa 1965)</i></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><i>Serves 2</i></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: -webkit-auto;">butter, to grease</div><div class="separator" style="clear: both; text-align: -webkit-auto;">6 good-quality pork chipolatas</div><div class="separator" style="clear: both; text-align: -webkit-auto;">115 g plain flour</div><div class="separator" style="clear: both; text-align: -webkit-auto;">3/4 tsp baking powder</div><div class="separator" style="clear: both; text-align: -webkit-auto;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: -webkit-auto;">a few grinds of black pepper</div><div class="separator" style="clear: both; text-align: -webkit-auto;">a sprig of thyme, leaves removed and chopped if necessary</div><div class="separator" style="clear: both; text-align: -webkit-auto;">1 egg</div><div class="separator" style="clear: both; text-align: -webkit-auto;">130 ml of buttermilk</div><div class="separator" style="clear: both; text-align: -webkit-auto;">1 apple, peeled, cored and cut into 6</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">1. Preheat oven to 200C/400F. Grease individual tins with butter. </div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">2. Cook pork chipolatas in a frying pan over medium heat until browned. Set aside.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">3. In a medium bowl, whisk flour, baking powder, salt, pepper and thyme leaves until well combined. In a smaller bowl, whisk egg and buttermilk gently until combined. Add wet ingredients to dry and stir gently until combined. </div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">4. Pour batter equally into greased dishes. Top each with three sausages and squeeze a piece of apple between the snags, three each dish.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">5. Pop into oven and bake until puffed and golden, about 20 minutes. </div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
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