rosella cordial

When I was at my local fruit and veg a couple of weeks ago they had locally grown Rosellas for sale. 

They also had some recipe sheets as to what to make with them.

So I got a few to bring home to make rosella cordial with.

I was given a heap of Rosella calyxes about 12 years ago and attempted to make Rosella Jam, unfortunately I overcooked it and it became like toffee.

I always thought Rosella were native to Australia but after a but of googling found that they originate in Africa, but were planted here before European settlement and grow wild around the Northern Territory. 

They are actually classified as bush tucker.

Any way I made some lovely cordial. 

It is quite thick and is lovely poured over ice cream or pancakes.

I followed this recipe here

It also includes some other Rosella recipes that you can try, this was the sheet they had in the shop.

I wish I has bought more now so as to try some different recipes. 

I think the chutney would be lovely.

I actually reboiled the Rosellas and made a second batch but added a little more sugar, this syrup is not as thick but equally nice as cordial.

mazurka cake

This is a Polish Easter Cake. 

When I was in Year 11 our Home Economics teacher wanted us to make something a little less traditional than hot cross buns for Easter and found this recipe in a magazine. 

It blew the home ec budget providing 250g of almonds per cake for 15-20 of us.

I have made it just about every year since- it is thus the longest of our family's Easter traditions.

I usually serve it as dessert or for afternoon tea on Easter Day.

It has no raising agents and was probably traditionally served as part of Passover by Jewish families.

It is also gluten free - which is a bonus if you have any guests who can't eat wheat.

I usually make it on Good Friday while I'm waiting for the hot cross buns to prove.

It keeps quite well and freezes well if you want to get a head start.

Mazurka Cake

Ingredients:

4 eggs separated

grated peel of one orange

3/4 C caster sugar

3T sour cream

250g of hazelnuts or almonds toasted (I always use almonds)

pinch salt

Method:

1. Grease a small spring form pan (I also put baking paper in the bottom).

2. Preheat oven 180C/ 375F.

3. Beat egg yolks and orange peel until thickened in a large bowl. 

4. Gradually add caster sugar, beating constantly with an electric mixer until very thick and creamy.

5. Beat in sour cream.

6. Place nuts in blender or food processor and process until finely ground, fold into cake mixture.

7. In a medium bowl beat egg whites and salt to soft peaks.

8. Gently fold into cake mixture until no white streaks remain.

9. Pour into prepared tin.

10. Bake for 35-40 minutes, it is cooked when top springs back when pressed lightly with fingertip.

11. Cool slightly before removing from tin, cool completely

Topping:

1/2 C cream

1T icing sugar

1T dark rum (I use whatever I have on hand it was Kahlua  this year)

Whip together and serve with cake, either spread over the top or serve with dollop at the side.

You only need a small slice each, we served 10 and still had some left over.

middle eastern roast lamb

Every year we have a Passover meal on the Thursday before Easter. 

I think the first year we did it involved some hastily defrosted lamb chops and red cordial- it was very last minute. 

Over time and as the children have got older it has become a really family tradition, we have added in elements as we have learnt about them and incorporated them into our meal. 

B1 says it is his favourite celebration. 

I found this recipe in a small Jewish cookbook I purchased at the supermarket checkout about 8 or 9 years ago. 

I have adapted it and only use half the spices and where they use a boned shoulder I just use a leg.

The version below is my adaptation, if you want it spicier double the amount of spices

Middle Eastern Roast Lamb

1/3 C oil

2 cloves garlic

pinch cayenne pepper

2t ground cumin

1t ground coriander

1t cinnamon

1t paprika

2t finely grated lemon rind

1/4 C lemon juice

roast lamb big enough for your family

8 small brown onions halved

extra olive oil

2 bay leaves

Method:

1. Mix the oil, garlic, spices, rind and juice in a bowl

2. Rub onto the lamb

3. Place onions in bottom of roasting dish and place lamb on top

4. Put bay leaves in tray and pour 1 1/2 cups water into dish

5. Place in the oven 190C until lamb cooked to your liking

6. Top up water as necessary.

7. Prepare and cook roast vegetables of choice- we usually have potato, sweet potato, pumpkin and carrot

8. When cooked remove lamb and set aside to rest

9. Put onions in with roasted vegetables to brown them up

10. Use the juices to make the gravy- the spices make this the tastiest gravy ever!

The lamb is beautifully tender and juicy.

Crispy roast vegetables

Waiting for Passover to begin.

damper

As part of our Australia Day celebrations we made damper to have after tea.

Damper is a traditional Australian food.

It is like a scone dough, used as a bread and traditionally cooked in the coals of a fire.

Being the middle of summer and with fire bans in place this was not possible but it still cooks nicely in a hot oven.

Damper

Ingredients:

3 cups SR Flour

90g Butter

1/2 C milk

1/2 C water

Method:

Put flour and butter into food processor and mix until butter is mixed through flour.

While processor is still running pour in milk and water.

Process until a ball of dough is formed.

Need lightly and shape into a round loaf.

Place on a tray with baking paper and score the top with a sharp knife.

I scored mine into a Union Jack, this made it easy to break apart into 8 pieces.

Sprinkle top with some extra flour.

Cook in at 220C for 10 minutes, reduce heat to 180C and cook for another 15 minutes.

Cool for about 10 minutes before serving with butter and golden syrup.

Best served on the day it is made.

lamingtons

As today is Australia Day I thought I would cook some of our national dishes if Australia truly has national dishes - we are such a multi-cultural nation.

So today I made lamingtons with B3.

First I made a sponge, using this recipe for sponge cake in a large rectangular pan, in Australia these are known as lamington tins.

Because I was a little slow off the mark- I actually was supposed to cook the sponge yesterday, because a fresh sponge is too soft and crumbly, I cheated and put the sponge in the freezer for a couple of hours.

Then I cut it into rectangles, I put these back in the freezer while I made the icing.

Lamingtons

1 x day old sponge cut into rectangles

Chocolate icing

250g icing sugar

1/4 C desiccated coconut

10g butter

1/4 C milk

Sift icing sugar (I used mixture) and cocoa into a heat proof bowl or top of double saucepan. Add softened butter and milk. Mix well. Stand over hot water and stir until butter is melted and icing is a good coating consistency.

Take your sponge squares and dip them first in the icing then roll in coconut, place on a wire rack to dry.

This is really a job for two people, one for the chocolate and one for the coconut..

My recipe says to use a 2 pronged fork for dipping in the icing and I usually do this, but with my fresh sponge I wasn't taking a risk so I just used my hand. I think this worked better even if it was a little messier- but I did enjoy licking my fingers when I was finished!

.

When the lamington is cut you can see how the icing has soaked in slightly and the sponge in the middle.

I am making damper for tea and Aussie kangaroo burgers with this beetroot salad.

cool drinks

Since we visited South America in geography we have enjoyed some really refreshing lime drinks.

The first one is called Swiss lemonade and comes from Brazil.

The second is a frozen lime drink from Peru.

Both are easy to make and are great heading into the hot summer weather.

Swiss lemonade

INGREDIENTS:

1 lime

4 cups water

Sugar to taste

PREPARE:

Cut the lime in halves and each halve into  quarters.

Combine 2 cups of water with the lime  quarter in a blender.

Beat for only 3 seconds. If you beat for a longer time,  the lemonade will become bitter.

Pour the liquid through a strainer and add more 2 cups of water with ice and sugar to taste.

To make a slushy add more ice and blend again. We have made this a fair bit over summer, it is quick and easy and refreshing.

Frozen Lime Drink

Prep Time: 10 minutes

Ingredients:

• 1 cup sugar
• 1 1/2 cups water
• 1/2 cup key lime juice (from about 8 small key limes)
• 4 cups of crushed iced

Preparation:

1. Bring water and sugar to a boil, stirring until the sugar is dissolved. Remove from heat and cool.
2. Mix sugar water, lime juice, and ice in a blender, and blend until well mixed and slushy. Serve immediately in tall glasses. Serves 4.

zucchini relish

This is the recipe for zucchini relish I made at Christmas.

I found it here.

It is very yummy.

Great with cold meat, or steak, lovely on a cracker with cheese.

Zucchini Relish

Ingredients

·         12 cups shredded unpeeled zucchini

·         4 cups chopped onion

·         5 tablespoons canning salt

·         1 red bell pepper, chopped

·         1 green bell pepper, chopped

·         6 cups white sugar

·         2 1/2 cups white vinegar

·         1 tablespoon cornstarch

·         3/4 teaspoon ground nutmeg

·         3/4 teaspoon ground turmeric

·         1 1/2 teaspoons celery seed

·         1/2 teaspoon ground black pepper

Directions

1.        Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.

2.        The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.

3.        Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

4.        Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

5.        Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

I actually halved the recipe and I didn't do the last two steps- the canning part.

I used golden zucchini because that is what I had growing but it would work just as well with green zucchini.