Category: Cooking

This makes a double-sized loaf (eg. 3-4 days for 2 people)

Ingredients;

• 13g active dry yeast
• 2 teaspoon sugar (8 gram) (use honey if you prefer)
• 2 1/2 cup warm water (600 gram)
• 3 teaspoon (20 gram) kosher salt
• 5 to 7 cups All-Purpose Flour (720 gram) plus extra for dusting (see recipe notes)

Method; See reference below;

Ref: https://www.lifeasastrawberry.com/easy-crusty-french-bread/

Ingredients

• 45g brown sugar
• 30g almonds, chopped
• 255ml sour cream
• 1 tsp bicarbonate of soda
• 100g unsalted butter, melted
• 230g caster sugar
• 2 medium eggs
• 250g plain flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 250g mashed ripe banana {2-3 bananas}

Method

1. Preheat your oven to 180 degrees celsius  Grease and line two loaf tins {10 x 18cm}. I only have a bigger loaf tin, so I always just make one big, delicious loaf of banana bread and cook it for a bit longer.
2. In a small bowl mix the brown sugar and almonds. This gets sprinkled on the top before popping in the oven.
3. In a large bowl, mix together the bicarb soda and the sour cream. Let them make love to each other for about 5 minutes. It’s a great time to put on a load of washing, or check Instagram.
4. Stir in the melted butter, sugar and eggs.
5. In another bowl, mix the flour, the baking powder and cinnamon. I must confess I hate washing up, so I don’t use another bowl. I just dump on top of the wet ingredients and mix in. If you’re a dare-devil do the same, if not… mix in a separate bowl and then gradually add to the wet ingredients… folding gently.
6. Add the mashed banana. Don’t overmix.
7. Divide the batter between the two tins. Sprinkle them with the sugar and almond mixture. Place in the oven and cook for 1 – 1.5 hours. I just tested mine with a skewer, and when it came out clean I knew that baby was done.

Base

• Butter (couple of tablespoons)
• Sugar (1/3rd of a cup)
• Almond meal (150g pack)
• Vanilla Essence (1 tablespoon)
• Plain flour (1/2 cup)

Method

1. Combine together to form crumbs, then pour into tart mould and press on base & edges
2. Cook for 10mins, at 180 degrees

Curd

• 1/3rd cup sugar
• 1/3rd cup of lemon juice
• 1/4 cup thick cream
• 2 teaspoons of grated lemon rind
• 3 eggs

Method

1. Combine everything, and mix until smooth
2. Cook for 30-35mins, at 180 degrees in the oven

Ingredients;

• 6 tablespoons of oats
• 6 tablespoons of plain flour
• 5-6 tablespoons of brown sugar
• 6 tablespoons of decicated coconut
• Half a can of apricots (or as much as you want really)
• 3 tablespoons of butter (ish)

Method;

1. Combine everything except the apricots together
2. Spread the apricots out on a baking tray
3. Cover with the topping (the combined ingredients)
4. Bake in the oven at approx 180 degrees for around 20-30 mins (until lightly brown on top)
5. Serve with cream or ice-cream

Ingredients

• 1 cup of plain flour
• 2 cups of self raising flour
• A few pinches of salt
• 3 eggs
• Milk
• Approx 10 – 12 ripe apricots
• Butter (to serve)
• Sweet ground biscuits (grenita) (to serve)
• Cottage cheese (to serve)

Method

1. Try to minimise any drafts in the room and cook in a cool / warm environment.
2. Wash & half apricots
3. Put a big pot of water on to boil – half full
4. Mix together the flour, salt and eggs. Add milk till till the mixture is starting to come together, and kneed till it’s not sticky anymore.
5. Roll out with a rolling pin till it’s around 1cm thick. (Use flour on the rolling pin so it doesn’t stick to the dough).
6. Using a large diameter glass (approx. the diameter of a mug), cut circles in the dough.
7. Put 1/2 an apricot in a dough cut-out circle, and stretch the sides to meet over the top of the side of apricot.
8. Place approx 6 dumplings into the put, for 5 mins exactly. Stir occassionally with a wooden spoon to ensure they are turned over. Have a few spare clean tea-towels ready.
9. Once 5 mins is up, quickly take one of the dumplings out, and with a fork, pull apart a tiny bit of the end of the dumpling. If it looks like it’s still ‘stringy’ / looking like the dough hasn’t finished cooking, put it back and check again in approx. 15 – 30 seconds. It is very easy to overcook the dumplings – when they’re ready, pull them all out quickly (slotted spoon works well to drain the water at the same time).
10. Place the cooked dumplings on a plate, and place a tea-towel over them to minimise the heat lost, but retain the ability for the dumplings to ‘breath’.
11. Serve with melted butter, sweet biscuit crumbs, and cottage cheese.

 

Breaky

• Muesli & milk / yoghurt
• Hard boiled eggs
• Wheat-bix & milk (possibly powdered milk in the summer)
• Bacon & eggs
• Up’n’go
• Bread & Nutella
• Porridge

Lunch

• Sandwiches (salad / lettuce, cheese, salami)
• BBQ Chicken
• Wraps (Salami / Ham / Tuna, Tomatos, Cheese (chedder/laughing cow), Mustard) – http://www.hikingrecipes.com/post/2011/04/08/Salami-Wraps.aspx
• Hard-boiled eggs
• Basics – vegies / cheese / kabana / salami / meat)
• Cuppa soup
• Canned tuna / tuna salad
• Sandwiches with cooked chicken (shredded), salad and sliced cheese, with dip spread on the bread

Dinner

• Pasta with pesto & parmasian stirred through
• BBQ Chicken
• Fried rice
• Chicken korma with rice
• Stir-fry (packet sauce & stir-fry noodles)
• Steak
• Sausages
• Steamed / boiled vegies
• Spaghetti Bolognese (take frozen bolognese sauce & dried pasta)
• Pasta (Risoni) with Salmon, asparagus (or broccolini), parmesan & sour-cream
• Roast chicken with roast potatoes, roast pumpkin (all these are cooked the night before) & broccolini
• Steak with cous-cous, broccolini & zucchini
• Pasta (Shells) with carbonara sauce
• Soup – eg. packet mix / from home
• Potato salad (roasted potatoes), onion, bacon, snow-peas

Snacks

• Chocolate
• Fruit – few apples
• Muesli bars
• Milo – milk, milo & cooking-set (if warming it up)
• Milo-bars

Ideas / links

• http://climbwithkids.com/2011/04/07/camping-food-andor-quick-food-for-the-road-climb-with-kids/
• http://www.hikingrecipes.com/
• http://www.abc-of-mountaineering.com/articles/food.asp
• http://www.backcountry.com/explore/6-next-level-backcountry-snacks

2 people:

• 2/3rds of a cup of 000 / Wheat flour
• 1 egg (water can be used in-place of eggs – 80ml = 1 egg)

Preparing the mixture:

Advice: Don’t use eggs straight from the fridge. Don’t add any salt to the mixture.

Pour the flour into a bowl and add the eggs to the middle of the flour. Mix the eggs & flour till completely blended with the flour, then knead with hands until completely homogeneous and consistent. If mixture is too dry, add a little bit of water, if too moist add some flour. A good mixture shouldn’t stick to your fingers.

Remove the mixture from the bowl and place on a lightly floured table. Cut into smaller pieces with a knife.

Using the machine:

Set the regulator (the knob on the side which controls the thickness of the dough) to 7 (thickest dough).

… TBC

http://thedesignfiles.net/2012/01/the-hungry-girls-quick-spanish-dinner/

http://www.abeachcottage.com/2011/07/the-famous-beach-cottage-limoncello-recipe.html