Picky about Pikelets – Anzac Day Traditions

pikelets

Princess Would it be crass to say that I am the Queen of Pikelets?

Well, I’ve said it, so if I am crass, it is because these Pikelets have won awards for many years at the Royal National Show. Seriously!  If the reactions of others are anything to go by, they really are impressive, well, as much as a pikelet can be, I suppose.  I have always kept my recipe a closely guarded secret, but today being April 25, Anzac Day; a significant, almost sacred national day for Australians and New Zealanders, (that you can read more about here), I’ve decided to spread the love that only an Aussie pikelet can do, and share this recipe with you!!

pikelets

Pikelets are very definitely entrenched as a home bake favourite in the vernacular Australian and New Zealand cuisine and are much better than the much touted Anzac biscuits, [find that recipe here] -an oh so popular wartime ‘cookie’ that entered Australian and New Zealand folklore as one of our few traditions that are uniquely our own, but today – today it is all about Pikelets!

Meanwhile, some of you are probably thinking: ” Just, what ARE Pikelets?” Right? Continue reading “Picky about Pikelets – Anzac Day Traditions”

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Scandinavian recipes -Waffles from Norway

 

Tantalizing Tuesdays

” Norsk Vafler ”  or   Waffles from Norway are more like a western style pancake in texture than a western
waffle. And are perfect for a  late Sunday breakfast or a mid morning snack, well…. they are nice anytime….

Be warned: whatever you think beforehand, one is never enough!

N.B. (You will need a waffle iron to cook them in the traditional shape seen below)

 

waffles
Norwegian Waffles

West Coast Waffles

Ingredients:
4 eggs (aeg)
4 dl milk  (maelk)
6 tablespoons sugar (sukker)
150 g melted butter (smoer)
300 g Plain flour (mel)

1 teaspoon baking powder (bakepulver)

Melt butter, beat egg and sugar together till really fluffy.
Add melted butter milk flour and egg.
Mix well and let sit for a while.

Optional:You might like to add some cardamon or vanilla sugar.

This mix will keep quite well in the fridge for up to 2 days.

Cook in waffle iron  and serve traditonally with either jam (sylteytoey)
and sourcream, or lemonjuice and sugar.
Even icecream and maple syrup.
Delicious.

 

Try and eat just one…. and email me if you are successful!!! You will then have my endless admiration!

When one is suffering from the munchies or just peckish, you will no doubt ponder about waffles, once you try these for yourself.

Not Another Lemon Cake!

If you’ve been reading Something to Ponder About for a while, you might recall that I often will espouse the health benefits of adding lemons to one’s diet, in any form. If you are unsure what I am talking about, you can read more about the benefits of lemons here.

Lemon tree
“A lemon a day keeps …” well, you know the rest….

You might also know that I like that lemony ‘zing’ in foods, so you won’t be at all surprised to find me posting another  Lemon cake recipe. Although, this one is really useful, as it is quick and super easy, the Lazy man’s, (or person’s), Lemon Cake. You just bung it all in together and cook in the oven.

Lemon Cake

Easy Lemon cake

Ingredients

125 g Butter

1 tablespoon Lemon rind

2 teaspoons lemon juice

1 cup Caster sugar (or fine white sugar)

2 Eggs

1  1/2 cup Self-Raising* flour

*N.B. Self Raising Flour is a combination of 1  1/2 cup plain flour and 3 teaspoons baking powder

1/2 cup Sour Cream

1 tablespoon Icing sugar (to dust the top after cooking)

Lemon juice, extra

Method

Combine all the ingredients, at low speed in an electric mixer, until thoroughly mixed.

Increase speed and mix till batter is smooth.

Place batter in greased and lightly floured Bundt or ring tin.

Cook in a pre-heated oven for 45 minutes at 180 ° (that is a fan forced electric oven).

Cool for 5- 10 minutes and then turn out.

With a skewer, poke holes in the top of the cake and drizzle the extra lemon juice* on top.

Dust with icing sugar and it is ready to serve.

Simple, quick and very delicious.

Tip: The cake will keep better in humid climates if you restrict the amount of lemon juice that is poured on top.

Tantalizing Tuesdays

Something Delicious to Ponder About

 

Money for Jam – How to Make Rosella Jam

Ever heard of Rosella Jam?

Possibly not, unless you are Australian? So what is it, you say?

Only the best preserve known to man! Known more to our grandparent’s generation as Rosella, the Queensland Jam Plant is a native of Africa and Asia, yet has become such an iconic part of Aussie folklore, Rosella Jam is considered quintessentially Australian.

If you want to make some yourself and have loads to share with family and friends, this is my Grandmother’s family recipe, along with some general tips for successful preserve making.  Once you’ve tasted freshly made jam, you’ll be forever spoiled for eating the supermarket brand jam varieties again.

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Tart, tasty and packed full of vitamin C, hands down, this is the best jam! Making the jam is not the arduous operation you think it might be; in fact, picking/sourcing the Rosellas is the most time consuming part of the process.

Growing ‘Rosellas’ in the Garden

The Rosella is a medium shrub that is related to the Hibiscus family and needs a growing season of at least 6 months of warm weather to mature, so is best suited to tropical or sub-tropical areas. The fleshy red calyx can be used in salads, jellies, cranberry-like sauces, jam and cordial, syrups and wine. Furthermore, you could plant the hardy Rosella as a hedge, a fast growing windbreak or privacy screen in the summer garden.

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According to Green Harvest: Dried the red calyx is used for tea and it is an important ingredient in the commercial Red Zinger, Hibiscus and Fruit teas. The tea is very similar in flavour to rose-hips and also high in vitamin C. Seeds can be roasted and ground into flour. Young leaves can even be steamed or stir-fried and are known as Red Sorrel in the Pacific.

Tips for Jam/Preserve Making

For Rosella or any other jam, the addition of a good knob of butter when adding the sugar will prevent most scum from rising to the top.

Any that does rise, can be stirred in on completion of cooking.

Other points to watch are:

  • Warm sugar for jam making.
  • Use a wooden spoon for stirring and never over boil, as this darkens the colour.

  • If you must add extra water, add it to the seeds when boiling. If you add water when cooking the leaves, you will need to purchase ‘Jamsetta’ (available from supermarkets), in order to make the jam set, as the seeds are the parts from which the pectin is sourced. It is the pectin that makes the jam set.

* To Prepare Jars for any Jam Preserves:

  1. * Wash jars well with a bottle brush, detergent and warm water.
  2. * Dry and warm the jars by placing on a tray in a low oven, heated to around 120 degrees Celsius, for 10 minutes.
  3. * Pour boiling water over the lids and drain.
  4. * Fill the jars with jam whilst they are still warm.

 The Recipe

To Prepare Rosella Jam:

  1. Moldiv_1435922052883* Separate red flower petals and seeds
  2. * Wash and drain.
  3. * Cover seeds with cold water. Tip: (Add a little extra water to the seeds, at this stage, if necessary, rather than adding extra later)
  4. *Bring to boil and boil covered, for 30 minutes.
  5. * Strain and reserve this juice.
  6. * To this juice, add the Rosella petals which have been thoroughly washed and drained. The leaves may not be completely covered with juice, but they will boil down very quickly.
  7. *Boil for 20 minutes.
  8. * Measure cooked pulp and return to pan.
  9. Add one only good teaspoon of butter, and the juice of one lemon.
  10. Add  1 cup of sugar, (which has been warmed on a heat proof tray, in a oven on low heat), to each cup of pulp, stirring well till all the sugar is completely dissolved.
  11. Boil quickly uncovered for 20 minutes or until jam falls thickly from a spoon when tested.

Moldiv_1435922545283Tip – How to tell if the jam is set:

Monitor the jam stirring occasionally to ensure it does not burn on the bottom. … to see if the jam has reached setting point pour a teaspoon of jam onto a cold saucer, which has been sitting in the freezer. Leave the jam on the saucer for 1 minute then lightly push from one side with your finger – if the jam crinkles and is gluggy then it is set so turn the heat off. If the jam stays like a syrup then continue simmering and check again every 10 minutes until setting point is reached.[http://www.selfsufficientme.com]
  1. Fill jars with jam while the jars and jam are still warm. Allow to cool a little and then seal.

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Trust me, you will have the family begging for more…

Delicious on toast, scones or pancakes, or even as chutneys, Rosella jam is worth ‘Pondering About ‘

Need a Chocolate Fix? – Chewy Chocolate Slice

Need a chocolate fix in a hurry?

My quick and simple recipe can give you that hit of chocolate you are seeking! And the dark chocolate means there is added health benefits. Dark chocolate aids in preventing heart disease and, is loaded with minerals – read 7 health benefits of chocolate here. After all, we can do with a little indulgence, at times.

And chocolate is good for our mood, isn’t it?

Chewy Chocolate Slice

Chewy Chocolate Slice

1 23 cups sugar

34 cup butter, melted

(you can use margarine too, but I prefer the natural qualities of butter)

2 tablespoons water

2 eggs

2 teaspoons vanilla extract

1 13 cups flour

34 cup Baking Cocoa

12 teaspoon baking powder

14 teaspoon salt

Optional: – (to increase decadence and flavour!)

1/2 cup dark cooking chocolate, coarsely chopped (I like to chop this into chunky choc chip sized pieces and grate a little, to sprinkle over the top of the mix as well)

Method:

  1. Preheat oven to 180 ° C and grease a 13 x 9-inch baking pan ( I line the pan with baking paper as well).
  2. Combine sugar, butter, and water in a large mixing bowl.
  3. Stir in eggs and vanilla extract.
  4. Combine flour, cocoa, baking powder, and salt in medium bowl; stir into the sugar mixture.
  5. Fold in chopped dark chocolate
  6. Spread into prepared baking pan.
  7. Sprinkle grated chocolate on top ( optional)
  8. Bake for 20 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
  9. Sprinkle with powdered sugar and cut into bars.

Chocolate indulgence is Something I often Ponder About