Family

Evil Pigs, Rocky Road and Crazy Critters!

/ sbaskitchen / 4 Comments

It is school holidays and we’ve had a visitor – our gorgeous grandson, Cooper, which meant it was time to cook with Granny, play chess with Papa, and this time, there was also a little piano lesson too!

We only had 48 hours, but we managed to pack a lot in.  Cooper had a list of what we needed to cook:

A major search to find the Rocky Road recipe, but more about that later, then he wrote up the shopping list.  A trip to the supermarket and home via my favourite book shop – The Book Shoppe, where I was delighted to hear him asking Janene about his favourite authors.  Yes, there was also time for reading in between everything else!

Back at home, and decked out in Chef’s Whites, Cooper was ready to get to work!  When it come to the meringues – last time we made Evil Pig meringues, I thought that they looked rather sinister, so didn’t even mention them.  Instead I asked Cooper what colour the meringue shoud be.  His answer – purple!  With blue and rose pink colouring at hand, I took a portion of the meringue and began mixing in the colour.  It was then that Cooper suggested that we should make evil pigs again, so we ditched the idea of making the meringue purple, and the Evil Pigs made a return!  After a little more chit chat (and there was plenty of that), this time, we also made crazy critters, aka porcupines.  They were put in the oven and the waiting began – how frustrating that even though they were cooked, they still couldn’t come out of the oven until they were totally cooled! Continue reading →

Sisters in the Garden…

/ sbaskitchen / 4 Comments

Back in March my sisters, Sonnie and Jan visited, you might say we were a little excited.

The day that they were to arrive, the phone started buzzing with text messages advising of their respective departures, Sonnie had a 2.5 hour drive, Jan had a 6 plus hour drive.  We received updates letting us know where they were, something that we do to make sure everyone is traveling safely.

Sonnie arrived first, with Jan arriving a few hours later.  Bags were taken to their rooms, cups of tea enjoyed, and the talking began.  The day they arrived there was to be a street parade, in existence since 1957, the aim of the Maffra Mardi Gras is to give community groups in Maffra, and throughout Wellington Shire, the opportunity to raise funds for their organisation.  Culminating in a family-friendly evening with a street parade, marching bands and floats, market and food stalls, entertainment for all ages and a lot of fun!  This years’ theme was “the circus” and local trucking companies provided the mobile platforms for local schools and community groups to join in the parade.

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it was quite a warm day, so with the parade scheduled for 6pm, it was perfect!   We found our place along the street, and we couldn’t wipe the smile from our faces.

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Plums and Raspberries

/ sbaskitchen / 3 Comments

Following on from my last post where I was gifted a bucket of blood plums, I thought that I would share the recipe for one of my favourite jams – Plum and Raspberry Jam.

My Gran used to make plum and raspberry jam when I was a child.  Back then we didn’t have access to fresh raspberries, but there were plums each season.  To make her jam, Gran would purchase a can of raspberry jam and then combine it with the plums while making the jam.  I just love plum and raspberry jam!

My beautiful Gran, the late Grace Catherine Flood (nee Marshall), in her garden.

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Plum and Raspberry Jam

 

Print
Plum and Raspberry Jam
Prep Time
20 mins
Cook Time
30 mins
 

One of my favourite jams, perfect for use in cakes, desserts and slices, and delicious on toast, or brioche.

Category: Jam, Preserves
Style: Australian
Keyword: Plum and Raspberries, Plum and Raspberry Jam, Plum Jam, Plums, Raspberry Jam
Quantity: 5 cups
Author: sbaskitchen
Ingredients
  • 800 g blood plums
  • 400 g raspberries
  • 100 ml lemon juice
  • 900 g sugar
Instructions

  1. Wash and halve and stone the plums.

  2. Cut the plum halves into four pieces.

  3. Combine plums, raspberries and lemon juice in a preserving pan or large heavy based saucepan.

  4. Cover with a lid and place over very low heat until the juices begin to run.

  5. Gradually increase the heat until simmering, and cook gently, covered for 15-20 minutes, until the fruit is tender.

  6. Add the sugar and stir until dissolved.

  7. Bring to the boil and boil rapidly, uncovered, and stirring at regular intervals to prevent the jam from catching on the bottom of the pan, until setting point is reached, approximately 15 minutes.

  8. Carefully pour into warm, sterilised jars and seal.

  9. When cool, label and date.
Notes
  • The simplest method for checking for a good set is to place a saucer in the freezer so that it is very cold. Then when you think the jam is ready, place a little on the saucer and leave it until it cools down before running your finger through the middle of the jam, the surface should wrinkle and the jam should not run back and fill the track your finger has made.
  • While checking for set, remove the pan from the heat.
  • Caution should be used when stirring the jam, particularly in the latter stages of cooking, as it is liable to splatter, and can cause burns on the skin.
  • Store in a cool dark place for up to 12 months.

 

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Yum

 

 

 

 

 

Chicken and Mango Chutney Curry

 

Print
Chicken and Mango Chutney Curry
Category: Main
Style: Australian
Keyword: Chicken, Chicken and Mango, Chicken and Mango Curry, Chicken Curry, Mango
Author: sbaskitchen
Ingredients
  • 400 g chicken breast (2 small)
  • 30 g butter
  • 1/2 onion, thinly sliced
  • 1 teaspoon curry powder
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons Mango & Kiwi Fruit Chutney
  • 1 tablespoon soy sauce
  • 1 lime, juiced and zested
Instructions
  1. Preheat oven to 190˚C (fan).

  2. Melt the butter in a small saucepan and add the onion, curry powder, ginger, chutney, soy sauce and lime juice and zest.

  3. Stir over low heat until onion has softened a little.

  4. Place the chicken in a greased, shallow, ovenproof dish.

  5. Pour the sauce over the chicken and bake uncovered, for approx 25 minutes, or until chicken is cooked through.

  6. Serve with steamed rice and/or steamed vegetables.
Notes
  • Cooking time will vary a little depending on the thickness of the chicken.
  • Try replacing the chicken with pork fillet.
  • I make an oriental flavoured pickled veg that I drain and stir through steamed rice to serve with this dish.
  • I've recently cooked this as a vegetarian dish by partially roasting small pieces of pumpkin and then adding in some cooked chick peas and raw cauliflower.  I then covered it with the cooked mango chutney, onion and spice mixture before baking for 25 minutes, it was delicious.

 

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With many thanks and kindness,
Julie.