That is a bit ambitious! I made a walnut and fig loaf today using the Panasonic recipe book recipe for Walnut and Honey Loaf and a recipe for fig and nut toast (that wasn't a bread machine recipe) last week. It is not quite the same as either but turned out really well - not that we have cut it yet but I am going on appearances. So here is my version
Fig and Walnut Loaf
1 1/2 teaspoons dry yeast
250 g wholemeal flour
250 g bread flour
1/2 teaspoon bread improver
2 teaspoons salt
1 1/2 tablespoons dry skim milk powder
20 g butter
1 tablespoon honey
1/3 cup chopped walnuts
1/2 cup chopped figs
360 ml water
This was made on the Whole Wheat Raisin Beep setting. The only problem was that I was late in getting to the kitchen for the beep and the mixing had finished well and truly by the time I got there so I had to take it out of the machine and knead in the figs and nuts by hand before returning it all to the machine. However it didn't seem to suffer and the dough was nice and pliable so it wasn't a hardship to knead for a few minutes.
I am quite distressed to hear that Panasonic discontinued making bread machines a few years ago - I had intended to replace this one (when the time came) with the machine that added the nuts etc automatically at the right time. I gather that bread machines aren't in favour at the moment. Can't imagine why as it takes less time to make a loaf than to go out to buy one!
Sunday, November 11, 2007
Tuesday, November 6, 2007
Many Happy Returns
Tonight was something from the casserole bank for Mike - Sharp Steak - it had been frozen a couple of weeks ago. I made a full casserole and froze the separate steaks in sauce - as I don't eat it I can't vouch for it tasting the same as the original unfrozen meal but He Who Does Eat Meat says it is fine!
With this last night we had vegetables, less the usual variety - lucky to find anything in the drawer as it was shopping day today - steamed potatoes, mashed pumpkin and broccoli.
Then there was Baked Custard, half of what was left over from Sunday night's dinner.
Now that is a great dessert and so easy. It came from a Sunshine Milk recipe book that I acquired in 1960 and have used since for custards and anzac biscuits.
Sunshine's Baked Custard
1 pint warm water (can't give this in ml but it is 20 fl oz in the old measure - I tend to interchange where it suits - one advantage of having lived through the changeover aand having familiarity with both systems - it is just in translation where I fall down)
1 cup Sunshine powdered milk
3 lightly beaten eggs
1 teaspoon vanilla essence (I have discovered vanilla extract and love everything about it except its price - I use slightly less than the teaspoon for an extremely rich vanilla taste)
1/2 cup sugar
grated nutmeg
Whisk the milk powder into the water.
Beat the eggs and sugar with the vanilla and beat into the milk.
Pour into a greased ovenproof dish and place in a pan of cold water to at least half the depth of the custard.
Sprinkle over the nutmeg (I keep meaning to look for whole nutmeg as I keep reading about what a difference it makes, in comparison, but have not done so as yet)
Bake in a moderate oven - 170 degrees for 45 to 60 minutes and a knife comes out clean. (I like to take it out when quite wobbly. The custard will continue to set a little after it is taken from the oven if the dish is left in the water. I find it is then never overdone).
This is similar to my creme caramel recipe which I shall leave for another day. I made it recently - it is my never-fail-to-please dinner party dessert and is incredibly easy to produce.
The only problem was that I spilt some hot caramel on my finger on this occasion. It made a mess and is not yet fully healed after a week and a half!
With this last night we had vegetables, less the usual variety - lucky to find anything in the drawer as it was shopping day today - steamed potatoes, mashed pumpkin and broccoli.
Then there was Baked Custard, half of what was left over from Sunday night's dinner.
Now that is a great dessert and so easy. It came from a Sunshine Milk recipe book that I acquired in 1960 and have used since for custards and anzac biscuits.
Sunshine's Baked Custard
1 pint warm water (can't give this in ml but it is 20 fl oz in the old measure - I tend to interchange where it suits - one advantage of having lived through the changeover aand having familiarity with both systems - it is just in translation where I fall down)
1 cup Sunshine powdered milk
3 lightly beaten eggs
1 teaspoon vanilla essence (I have discovered vanilla extract and love everything about it except its price - I use slightly less than the teaspoon for an extremely rich vanilla taste)
1/2 cup sugar
grated nutmeg
Whisk the milk powder into the water.
Beat the eggs and sugar with the vanilla and beat into the milk.
Pour into a greased ovenproof dish and place in a pan of cold water to at least half the depth of the custard.
Sprinkle over the nutmeg (I keep meaning to look for whole nutmeg as I keep reading about what a difference it makes, in comparison, but have not done so as yet)
Bake in a moderate oven - 170 degrees for 45 to 60 minutes and a knife comes out clean. (I like to take it out when quite wobbly. The custard will continue to set a little after it is taken from the oven if the dish is left in the water. I find it is then never overdone).
This is similar to my creme caramel recipe which I shall leave for another day. I made it recently - it is my never-fail-to-please dinner party dessert and is incredibly easy to produce.
The only problem was that I spilt some hot caramel on my finger on this occasion. It made a mess and is not yet fully healed after a week and a half!
Monday, November 5, 2007
Another vegetarian meal!
We had the tofu curry 3 nights ago and then on Sunday night the family were here for a lamb roast. Last night was time for another vegetarian meal.
Mushroom Slice
1 large onion, very thinly sliced
250 g (plus or minus) sliced mushrooms
1 grated carrot or zucchini (optional)
1 tablespoon finely chopped mixed herbs (I used parsley, basil and a little thyme and the old trick of cutting up the herbs in a glass with kitchen scissors)
Black pepper
2 eggs
1/2 cup sour cream
3/4 cup milk
1/2 cup SR flou
1/2 cup grated cheese
Soften the onions and then the mushrooms and other vegetables in a pan with some olive oil. Add the herbs and allow to cool a little while preparing the batter.
Beat the eggs, cream and milk.
Sprinkle over the flour and stir until just combined.
Add cheese and pepper - again mix until just combined.
Spread the vegetable mixture evenly over the bottom of a greased piedish.
Carefully pour over the batter.
Bake in a heated 220 degreesC oven for approximately 25 minutes - it will be golden brown on top and a knife will come out fairly clean.
Can cool for 15 minutes and tip out to slice. I served straight from the dish with small potatoes.
Next time I make this dish I will try some defrosted spinach . Possibly instead of the carrot. We found this very tasty.
Mushroom Slice
1 large onion, very thinly sliced
250 g (plus or minus) sliced mushrooms
1 grated carrot or zucchini (optional)
1 tablespoon finely chopped mixed herbs (I used parsley, basil and a little thyme and the old trick of cutting up the herbs in a glass with kitchen scissors)
Black pepper
2 eggs
1/2 cup sour cream
3/4 cup milk
1/2 cup SR flou
1/2 cup grated cheese
Soften the onions and then the mushrooms and other vegetables in a pan with some olive oil. Add the herbs and allow to cool a little while preparing the batter.
Beat the eggs, cream and milk.
Sprinkle over the flour and stir until just combined.
Add cheese and pepper - again mix until just combined.
Spread the vegetable mixture evenly over the bottom of a greased piedish.
Carefully pour over the batter.
Bake in a heated 220 degreesC oven for approximately 25 minutes - it will be golden brown on top and a knife will come out fairly clean.
Can cool for 15 minutes and tip out to slice. I served straight from the dish with small potatoes.
Next time I make this dish I will try some defrosted spinach . Possibly instead of the carrot. We found this very tasty.
Not sure of the title for this post!
At the top of the page where I am typing this is a tab saying 'moderate comments' - very good advice! I have just lost the whole entry I had spent time typing in, so I certainly need to moderate my comments!!!!! It is unbelievable how easy it is to get rid of one's work, completely without trace.
I will try again as this is a recipe worth keeping and what I have done is only in my head at the moment. I decided to make more of an effort to serve vegetarian meals more often. The report released last week has reduce the amount of red meat that should be in the diet if we want to restrict our risk to various diseases.
Tofu Curry
200 ml lite coconut milk
150 ml chicken stock (I have used water and stock powder and feel this is adequate, as it is a curry)
1 heaped tablespoon of mild curry paste (noot forgetting that we eat the mildest of curries)
2 kaffir lime leaves, shredded
200 g chopped pumpkin
packet of firm tofu, cubed
100 g (1/2 tin - the other half freezes for later) bamboo shoots
150 g beans chopped
150 g broccoli
1 dessertspoon fish sauce
1/2 tablespoon palm sugar (brown is a good substitute)
2 tablespoons of shredded basil leaves to garnish
This recipe is an adaptation of a chicken curry from the Heart Foundation book.
Bring the coconut milk, stock, lime leaves and curry paste to boil and cook, stirring occasionally, for 10 minutes.
Add the pumpkin and simmer until starting to soften.
Add beans, broccoli, bamboo shoots, sugar and fish sauce and cook until vegetables are done.
In the meantime, cook the tofu in a frypan with a little olive oil until browned on all sides.
Add to the vegetable sauce and reheat.
Serve on jasmine rice, boiled with some lemon grass (if you just happen to have some in the refrigerator) and garnish with basil.
This is the first tofu recipe that I have made and really enjoyed. Stirfried tofu is usually marinaded in a soy sauce mixture and I find it a tad strong for my taste.
I will try again as this is a recipe worth keeping and what I have done is only in my head at the moment. I decided to make more of an effort to serve vegetarian meals more often. The report released last week has reduce the amount of red meat that should be in the diet if we want to restrict our risk to various diseases.
Tofu Curry
200 ml lite coconut milk
150 ml chicken stock (I have used water and stock powder and feel this is adequate, as it is a curry)
1 heaped tablespoon of mild curry paste (noot forgetting that we eat the mildest of curries)
2 kaffir lime leaves, shredded
200 g chopped pumpkin
packet of firm tofu, cubed
100 g (1/2 tin - the other half freezes for later) bamboo shoots
150 g beans chopped
150 g broccoli
1 dessertspoon fish sauce
1/2 tablespoon palm sugar (brown is a good substitute)
2 tablespoons of shredded basil leaves to garnish
This recipe is an adaptation of a chicken curry from the Heart Foundation book.
Bring the coconut milk, stock, lime leaves and curry paste to boil and cook, stirring occasionally, for 10 minutes.
Add the pumpkin and simmer until starting to soften.
Add beans, broccoli, bamboo shoots, sugar and fish sauce and cook until vegetables are done.
In the meantime, cook the tofu in a frypan with a little olive oil until browned on all sides.
Add to the vegetable sauce and reheat.
Serve on jasmine rice, boiled with some lemon grass (if you just happen to have some in the refrigerator) and garnish with basil.
This is the first tofu recipe that I have made and really enjoyed. Stirfried tofu is usually marinaded in a soy sauce mixture and I find it a tad strong for my taste.
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