HAPPY HALLOWEEN EVERYONE
Friday, October 30, 2009
Thursday, October 29, 2009
Wednesday, October 28, 2009
In a glass jar - I used a mason jar add:
2 teaspoons white sugar
2 teaspoons of dry ground ginger - you can use raw ginger if you have it
A small pinch of dry yeast - the yeast you use for your bread
2 cups of tap water that has stood for 24 hours
4 sultanas (golden raisins) - for the wild yeast on the skin (optional) I did not do this
Every day for 7 days, feed the plant 1 teaspoon ginger and 1 teaspoon sugar, and stir.
After 7 days take a clean piece of loosely woven cotton cloth, or a clean cotton tea towel and place it over a bowl. Pour the ginger plant into the fabric and twist the top of the cloth to make it into a ball. Squeeze out as much of the liquid as you can in to the bowl.
Dissolve 3 cups of sugar in 20 cups of water. Add juice of 2 lemons and the ginger mix. Stir and bottle in plastic bottles. Place the caps on the bottles but don't screw them on. Leave the ginger beer on the kitchen bench for a couple of days to ferment a little more, then tighten the caps and place the bottles in the fridge. Placing it in the fridge will slow the fermentation process to almost zero.
Tuesday, October 27, 2009
Monday, October 26, 2009
Leaving the Shinglemill Marina.
Heading up Powell Lake
Friday, October 23, 2009
Thursday, October 22, 2009
In a large bowl place 400g of flour, make a well and add 3 eggs and 1/4 cup of water and 1 teaspoon of olive oil in the well. I find this messy and that's why I don't do it on the counter but you can if you wish.
As I stir the eggs, I break them and pick up flour. But...if the side of the well breaks or this method just is not working for you, don't worry, all you are trying to do is mix the flour, eggs. oil and water into a dough. This will be very hard dough and if you find it too dry just wet your hands and mix.
Form the dough into a disc, cover with plastic wrap and let it rest for at least 1/2 hour. It can be placed in the fridge for quite some time. Not sure how long because I always make the dough and use it within a day. If you refrigerated your dough make sure you take it out about one hour before you plan to roll it.
Time to roll.
I was unable to take pictures of the rolling but this is what you do.
Take one of the pieces of dough and dust it with some flour, with your hands or a rolling pin flatten the dough to about 1/4 inch thickness. Roll the dough through your machine's widest setting. Fold the dough into itself. Left to to just over the middle and right to just over the middle. Fold and roll until the dough is nice and smooth. You fold the dough only on the the first setting. After that you just roll. If at any time the dough rips, just bunch it up int a ball, and repeat the folding and rolling. Keep reducing the setting and rolling until you reach the desired thickness. If your dough is a bit sticky, dust it with a little bit of flour.
Place your rolled dough on a kitchen towel and leave it,uncovered, for at least one hour prior to boiling it. At this point you have a few choices if you don't want to use it right away. You can hang the dough to dry completely or you can lightly (very lightly) dust the dough with flour, fold it, and freeze it for future use. I've never dried my dough but I have frozen it. I took it out of the freezer and right into a boiling pot of water, it worked fine for a small amount of pasta (two people). If you need to cook more it's best to defrost it first.
Wednesday, October 21, 2009
I use bachamel sauce as a base for any recipe that calls for a cream soup. If it's mushroom soup you need add cooked mushrooms to the bachamel. I use it as a sauce for pasta Primavera, home made macaroni and cheese and it's a must when I make Hot Artichoke and Spinach Dip.
So here we go...
You will need a 1/4 cup of butter, 1/4 cup of flour, 2 cups of milk, pinch of nutmeg, salt and pepper to taste.
Tuesday, October 20, 2009
I'll be posting all the steps to making homemade lasagna throughout the week but today we start with the meat sauce.
After simmering for two hours the finished sauce should be thick and well seasoned, let it cool lightly, you don't want to get scalded as you put your lasagna together.
Monday, October 19, 2009
All in all I like it and have placed an order with http://www.richters.com/. I'm also trying to find a Camellia sinensis, the tea plant. Richters has seeds but it will take years before I can harvest any leaves for tea. If anyone knows where I can buy a plant please let me know.
Friday, October 16, 2009
What is this? Again a volunteer plant. Took root and I left it alone. Part of the cole family but what part?
Swiss chard that just won't die.
Celery that seeded itself from an existing plant that was left in the greenhouse by the previous owner. Not great for eating as a snack but great for soups, stews and sauces.
Arugula that never stops growing and spreading seeds. But lovely in a salad none the less.
And my moulting chickens taking refuge from the winds under the artichokes leaves.
Thursday, October 15, 2009
Taking the long scenic route.
I teeny, tiny piece of the Sunshine Coast Trail.
45 minutes walk from my house - as the crow flies.
one mile by car but how much fun is that?