inner pickle

resolute

 

 

I had two new year resolutions. 

They were:

1. Being able to walk through my house without bits of stuff sticking to my feet. 

2. No throwing out food, not ever.

So far I'm not doing brilliantly on either. 

My house really isn't that dirty, but there's a lot of outside tracked inside by small people, and if I had to vacuum regularly then frankly the family would be naked because I can just about handle laundry and cooking and shopping and ferrying and tidying up and a small business but regular cleaning depends largely on Adam. Who is excellent at it. He does, however, use up an enormous amount of his very fair and even domestic work allocation cleaning up the kitchen. 

I make a lot of dishes. Really. Take today for example. On the sink: ordinary breakfast bowls and plates; the food processor which made the hummus to go with the crackers for lunch; bowl, cup, spoons, pans from making orange and chia seed muffins; boards, knives, Le Cruset which made the pumpkin soup for dinner; bread pans, yoghurt making saucepan and jar, teacups, kids cups. 

So after he has cleaned up all that I don't really expect him to start up the vacuum. I could probably do it. But it needs a bit of resolve on my part. 

And the food throwing out thing. 

I consider myself ecologically aware. I know the real cost of food. I know a diabolical amount of good food is tossed into landfill every day. I try really hard not to contribute to it. 

We've got chooks, pigs and a resplendent worm farm. It's easy to look at a manky lettuce and think about any of those three recipients joyfully tearing through it, and feeling no guilt in tossing it knowing it will be 'recycled' in a way. 

Doesn't counter the fact it's wasteful. Of money and resources. 

So I'm trying not to do that either. 

That photo above is of my pantry, this afternoon. Ad has been known to stand in the pantry wistfully saying, 'is there any actual food in here?'

On the bottom shelf you can see the only two tins I own, one of creamed corn for a delicious Thai soup we love, and one of evaporated milk which must have been bought for a recipe that I forgot about and has probably moved with us through two states. 

There is also a box of UHT milk that my friend Sarah brought me after I ran out of milk once last year, so I would never run out again. So incredibly sweet. Plus there's soy milk for my dairy intolerent friends. Anyway that's not really the stuff at risk of needing thowing out. It's the fresh vegies in the crisper no longer crisp. 

Or spuds hanging around too long and going soft (or green.)

 

 

 

I also have a terrible habit of not labelling things properly (like, at all) in the freezer.

What IS that jar of tomatoey looking stuff? Pizza sauce? Baby food??

 

 

 

Anyway, now I've told you, so I'm more accountable. 

I'm going to vacuum my floor and try to manage the fresh food better so nothing gets wasted. 

I soaked too many chickpeas. Far out we've got a bit of hummus to get through.

 

 

xxx

 

 

Making vanilla extract

 

 

It would be completely fair to call me puritanical when it comes to vanilla. Vanilla "essence" makes me a little bit angry. It's like maple "flavoured" syrup. Why, I beg you, why?

If you're like me and you flinch at the $10 for the bottle of the real stuff of either one, we could try planting maple trees in our Australian backyards, or really, just buy maple syrup occasionally (and make sure you get your turn before Matilda Daisy does, who'll drown a pancake in it.)

And how about we make our own vanilla extract.

Turns out there's nothing to it. 

You need:

* About 6 good quality vanilla beans, I bought mine online from here.

* About a cup of vodka, or enough to fill your bottle.

Just split the beans almost to the end, put them in the bottle and fill with vodka. Shake well, every day if you can remember to, for about two months. 

 

 

 

 

 

 

 

 

 

The one on the left, above, is the one I just made. The other one has been brewing for about three weeks.

I made a few of these to give away at Christmas. 

Queen Vanilla Extract which is the commercial one I usually use, has invert sugar and glucose in it, which makes it a lot sweeter and stickier than the homemade.

I made one at Christmas time with glucose and honey in it (to mimic the invert sugar) and I'll have to report back on whether it's better with those additives in a month or so. 

 

Does it sound like an unneccessary faff? 

I tell you, I just sleep better at night knowing I made it myself. It's become a personality disorder. It started with butter and yoghurt and I'm gearing up for chocolate and properly crisp rice crackers. 

You gotta have a dream.

xxx

 

the happy makers (for freaks)

 

Making:

homemade butter

homemade bread

homemade yoghurt

and my new experiment: homemade buttermilk.

Happy happy happy.

Hope you've had a weekend of happy too.

xxx

Make your own UNBELIEVABLE icecream

HA!

Did you think it was safe to drop by here on a Tuesday?!

It's not a slice of Wednesday day. It's not even Friday night dessert night! It'll be OK. She might just post a photo of a goose. 

 

HUZZAH!!!

Now let's talk for just a minute. We are all about healthy eating over here. Truly. Truly rooly. 

It's all homemade organic meusli and healthy light sandwiches and lean protein salads. Mostly.

'Cept on Wednesdays, but I have explained I give the slices away. And you could too, I'm not intending to torture you here. 

But after the week I've had (did you really say it's only Tuesday?) WHAT is a girl to do except have half a minute after dinner, after bathtime storytime teethtime bedtime, to sit and enjoy a small scoop of something awesome. 

You can buy icecream. Yeah I know. But THIS STUFF ROCKS.

I am deeply COMPELLED to blog it because it is so totally fabulous. If you'll please excuse all the capitals. 

It's not my recipe. It came from the lovely wife of this lovely dude. She gave it to me from memory as she stood in my kitchen and Adam and I ate spoonfuls of the vanilla version that she'd brought for us. 

I've reduced the sugar a tad after I made it the first time and I reckon this is my perfect icecream. 

Please make it. It makes the world a better place.

 

Chocolate Icecream to change the world

INGREDIENTS

½ cup hard packed brown sugar

½ cup white sugar

1 cup cocoa (the unsweetened kind)

1½ cups milk

600ml cream

METHOD

The easiest and best way to make this is to whizz it all up well in a blender. Wait till it's thick and creamy then put in fridge for at least 20 minutes.

I've found that if you thoroughly chill your icecream mix before you process it, it's lighter and fluffier and processes up easier. 

Once chilled, put into an icecream maker if you have one, and churn for at least half an hour. If you don't have one I reckon put one on your Christmas list if you can. Or just partially freeze in a container, then scrape into a big bowl and whizz with a hand blender. Put back into freezer to fully freeze.

Note 1: I have triple checked this recipe.

Note 2: I can't vouch for non-icecream-maker icecream texture I'm afraid.

Note 3: When you are lying on your deathbed in many years time, you will not remember the virtuous sultana muffin you gave yourself as a treat today. Or the righteous omission of treats altogether. THIS, though, this you will remember. 

Note 4: You're very welcome.

xxx

healthy blueberry muffins

 

I'll be honest: blueberry muffins aren't my favourite. 

When I was at uni, the cafe in Manning House sold these enormous ridiculously processed choc chip muffins that set the bar for all muffin action since. I loved them.

Henry loves blueberry though. And there's nothing like a Henry to get me baking (even after seven hours in a commercial kitchen.)

Henry: Mum, this dinner is GREAT. REALLY great. You are the BEST COOK EVER. Hey would you make me some blueberry muffins for my lunch?

Oh, charm. His father's son.

 

 

These are quick to make and are low in fat (and relatively low in sugar.) Given their whole-grain-ness I've used two thirds of a cup of sugar (below) to keep the yummo factor. If you have kids who'll tolerate it, drop the sugar further and just use half a cup. 

 

BLUEBERRY AND QUINOA MUFFINS

Ingredients:

1 cup milk

⅓ cup vegetable oil

2 eggs

1 cup wholemeal flour (self raising or add 2 tsp baking powder)

1 cup self raising flour (or use all-purpose and add 2 tsp baking powder)

⅔ cup raw sugar

1 cup quinoa flakes

1 cup fresh or frozen blueberries

 

Method:

Preheat oven to 180°C

Whisk the milk, oil and eggs together in a jug or bowl.

In a big bowl combine the flours, sugar and quinoa flakes.

Stir the wet (milk) mix into the dry (flours) mix, and mix well.

Lastly, gently stir through the blueberries.

Spoon into muffin pans - makes 12.

Bake for approx 15-20 mins or until spongy and golden.

 

xxx

 

P.S. The amazing and wonderful Cassandra Allen is having an INSANE sale over at her shop. 90% off if you use the discount code "CRAZYSALE". There are a few prints left, be quick, that's amazingly cheap and they are really gorgeous, check them out here!

buttermilk icecream

Had enough of the dairy yet?

No, me either. 

 

My first caveat would have to be that the kids did not like this. They're a bit spoilt with homemade vanilla icecream and I thought this would be similar just with a higher fat content, but it does taste different, a bit tarter, and freezes really solid so isn't as pliable. 

I invented this because I had fresh buttermilk in the fridge and after making buttermilk pancakes I thought, what's next? How 'bout icecream? 

The kids really didn't like it. Have you ever even seen a child spit out icecream?

Adam and I however thought it was totally delicious! So if you're not six or four and are prepared to wait to let it soften on the bench after freezing I reckon this is a starter!

 

Buttermilk Icecream

INGREDIENTS

1.5 cups cream

1.5 cups buttermilk

3 egg yolks

half cup castor sugar

pinch salt

 

METHOD

Heat the cream and milk in a saucepan until it almost boils. In a seperate bowl beat up the yolks with the sugar and salt. Stir into teh milk /cream mix and keep stirring until it thickens. 

Chill in the fridge for 1-2 hours (this bit is important not to skip or it won't whip up) and then either process in an icecream maker until the desired consistency, and freeze, or, whip with hand beaters or food processor, partially freeze, then whip again with hand beater or food processor, and completely freeze. 

Normal icecream whips up really quickly but the fat content in this means it doesn't really froth. Just like using raw full fat milk in the coffee machine, it doesn't froth well either, but skim milk froths up like a dream. 

It means this icecream freezes hard, and you'll need to soften it before serving. 

Awesome flavour though. 

Goes nicely with this:

 

Apple pie (uncooked), recipe over here (from the days I still bought tinned apple! Not any more. Sometimes I wonder if I set out to make things hard for myself...)

Hope there was something bright and tart and apple-y in your day today. 

We are getting our heads blown off in high winds down here. SO windy! Am worried I'm going to find the trampoline on the farm next door tomorrow morning. Holding tight. Wearing a knitted cowl discarded by Henry as too itchy and smelling sourdough just out of the oven.

Did you get a chance to make anything today?

xxx

 

making sour cream

Homemade sour cream, hmmmmmm.

And about as easy as leaving cream out on the bench, with a bit of buttermilk help.  SO good. 

Here's how. (Adapted from The Home Creamery.)

 

Ingredients:

2 cups cream ('light' cream is recommended, but I use the same pouring cream for everything: butter, icecream, sour cream, cooking etc. Works beautifully.)

2 tblsp buttermilk

 

The buttermilk and cream both need to be at room temperature. 

If you make your own butter, you'll have the buttermilk left over at about the perfect temperature. 

 

Pour the cream into a jug or a bowl, stir the buttermilk through and leave it somewhere warm for 24 hours. 

 

 

After 24 hours, it will be the consistency of custard and when you stir it it will thicken up nicely. Refrigerate for at least another 24 hours before using, at which point it will be perfect, glossy, thick and delicious homemade sour cream. High five. 

 

 

Sour cream is most awesome because it has so many uses.

Put it on nachos, into cakes or muffins, dollop onto soup or use instead of mayonnaise.

Or, if you're us, pipe onto homemade mexican pizza with spicy mince and lentils and some salsa.

 

 

DAIRY DELICIOUSNESS.

(With my apologies to your arteries.) 

xxx

 

 

make your own butter

 

I think I just heard my sister, maybe both of them, slapping their foreheads with the palm of their hands. There was a muttered, will you just BUY the damn butter, along with the head banging.

They're right. It's ridiculous. I have three small children, a clean washing pile that takes up a double seater sofa and some of the floor. A diabolical kitchen and I'm truly not exaggerating. The bathwater may still be in the bath, I can't remember. There's a dinner plate or two still on the table. The artwork stuck on the fridge is all over the floor and there's colouring in books, empty CD cases, piles of cut-out recipes and random balls of yarn all over my desk. 

And yet here I am. Nearly 11pm at night and all I want to do is tell you about butter. 

Because in a day that was pretty much hell in a hand basket, the fifteen minutes it took to make butter was the highlight. And telling you about it now reminds me of it's simple salted goodness and the memories of Tilly cutting her best friend's favorite T-shirt with scissors, the scurrying around in pouring rain, the loss of another chook (my neighbor's) to the fox, and Tilly nearly knocking Ivy out on the bathroom floor after jumping over her head all recedes. Oh, and I got pulled over by the police in front of the school to ask me why I was driving around without a number plate on the front of the car. Er, officer, that would be because it was torn off by the rushing water that wrecked the car recently. Just got it back with a reconditioned engine. Will get into the RTA. Immediately. Thanks for not fining me. Oh hi, everyone. Nothing to see here. Yes, a tops day.

Butter.

There's something about the science of it which is terribly attractive.

 

You take cream, you whip it until it splits magically into solids and buttermilk, you squish it, you salt it, and you have butter. 

I used this cream:

I buy it in bulk because I like to make butter, sour cream, icecream etc all in one big dairy extravaganza (some days, not today, today was a fifteen minute window.)

I use The Home Creamery method, it's so simple and encouraging. 

You take:

4 cups (2 pints) heavy cream

1/2 teaspoon salt

 

1. Process the cream in a food processor until it seperates into solids and liquid. It will go through the whipped cream stage, and the colour will change from cream to pale yellow. It takes about four minutes in my processor. 

 

2. Take out the solids and let stand for about 5 minutes to drain out the buttermilk. Strain the buttermilk again and save for another use.

 

3. Mash the butter with a wooden spoon (in a bowl) to try and press out all the liquid. This bit takes up to ten minutes. Keep kneading until it's dense and creamy, knead in the salt and hey presto, you've got amazing-tasting butter.

 

And at least when I get up in the morning and the house still looks like a tip, I'll have gorgeous fresh butter to spread on toast.

Fifteen minutes. Day saved. Thanks for listening. 

xxx

feeding the baby meat

This post is sponsored by Nuffnang

If you’ve been following along here you might have been around for Meat Free May last year. We went from a fairly low red-meat-eating base (about twice a week) to zero for a month, for primarily ecological reasons.

I was pregnant with baby number three, Ivy, and after May, I continued not eating meat. I found I couldn’t. Adam hoped like mad that I’d get back into it after the baby was born, but as I had flirted with vegetarianism since I was a teenager, he didn’t hold out hope.

Once Ivy was born, and breastfeeding was in full swing however, nothing could keep me away from roast beef. Or a good sausage. Or a lovely roasted free range chicken.

Which means I gave Meat Free May 2011 a lot of thought.

And there are three more issues.

1. Adam and I intend, sometime soon, to become primary producers. Probably Beef. Maybe goats. Definitely chickens. Meat Free May seems a little odd in this context.
2. We’ve begun buying organic beef direct from a farmer, and it’s simply amazing. I can’t recommend this purchasing method highly enough. If you’re in the city it’s worth the drive, I promise. You can contact your local food co-op and see if they have contacts, you can google ‘meat from the farm’ and append your local area, or if you’re in coo-ee of the Illawarra  contact these guys 
3. I have no intention of withholding meat from my rapidly growing hale and hearty ten month old. She loves it. And let’s not get started on the four and six year olds. They abstained relatively well last year, but I was driven by a deep inability to stomach meat at all and so whining fell on deaf ears. This year: if there’s no bacon for a month I think there’ll be a highly organised mutiny (possibly led by Adam).

So at the risk of dismaying vegetarian readers, I’m posting my first meat-based recipe in a long while.

Simple Beef Casserole.

It’s from here and very similar to a stew I make regularly in the slow cooker on swimming lesson days. I love the addition of zucchini dumplings for this recipe – I‘d never thought of those.

It is also an out-and-out Ivy favourite. We eat it one night and whiz up the leftovers and freeze portions for her. She loves it. It’s quick to make, nutritious and high in iron and protein. Perfect.

 

 

Simple Beef Casserole

INGREDIENTS

800g beef rump or chuck steak, trimmed of fat, cut into 3cm cubes (I used blade this week)

2 tbsp olive oil

1 onion, roughly chopped

2 carrots, peeled, cut into 2cm pieces

2 tbsp plain flour

400g canned diced tomatoes

2 large potatoes, peeled, diced

 

For the dumplings:

1 cup self-raising flour

30g of margarine or butter

1 medium zucchini, grated

1/3 cup milk

METHOD

1.  Heat a large saucepan and add half of the oil. Add onion and carrot. Cook for 5 mins or until soft. 

2.  Meanwhile, heat a non-stick frying pan. Toss beef with remaining oil and cook in batches over high heat until browned. Add to saucepan with onion mixture. 

3.  Add flour, tomatoes, ½ cup of water and potatoes. Bring to the boil, reduce heat and simmer for 1½ hours.

 4.  For dumplings: Sift flour into bowl and rub in margarine until mixture is crumbly. Stir in the zucchini. Add milk and mix to a soft dough. Knead gently. Divide into 12 portions and form into rough balls (This make 12 very large dumplings or 24 small. I’d recommend smaller for kids.) Place dumplings on top of casserole for the final 15 mins of cooking. Cover and cook for 15 mins or until dumplings are risen and cooked.

 

 

(Excellent with a small Shiraz.)

xxx

 

this could be the start of something big

Five days ago I started a sourdough starter, first time. 

 

I followed Arabella Forge's recipe from her book Frugavore, and used organic rye flour. 

I fed it regularly, made sure it was a comfortable temperature and checked up on it frequently. 

 

On day five though, Arabella claimed I should be seeing some good bubble action. 

Not really.

So I fled to the old trusty youtube and checked out some video of sourdough starters. Mine did not look particularly alive. Oh dear. Failure to thrive. I'm sure it's not Arabella's fault. Poor, dead sourdough starter.

 

 

So I chucked it and started again. 

With white bakers flour (all purpose.)

And after less than 24 hours it's already alive. Bubbly, stretchy, kinda weird. And smells good!

Cheering!

Will report back after day five, hopefully this time with a loaf!

Ever made sourdough? Any tips?

xxx

PS Hey I was chuffed to be invited to be May's featured blogger over at Nuffnang! Check it out!