Saturday, 19 August 2017

Tangelo Loaf Cake - Quick Mix / Gluten Free

This is a simple cake to make and the recipe easily adapted for most citrus fruits which is good for those of with trees and a bumper crop. I used Meyer lemons which are sweeter lemon as  these are what needed to be used first. It can be made with butter or a combination of butter and oil and probably all oil although I have tried this. The recipe work well with gluten free flour which has a slightly different texture to one that is made with regular flour. My gluten free testers thought it was delicious. I have also included the non gluten free version made with lemons. The recipes are identical with the exception of the flour, gluten free flour absorbs more liquid so does not use quite as much as if using regular flour.



Tangelo Loaf Cake
Quick mix, gluten free
Ingredients
1 Tangelo*(large, approximately 300g)
185 g soft butter or 1/3 cup canola oil and 80 g butter
3 eggs
1 cup caster sugar
3 teaspoon baking powder
1 1/4 cups Gluten free plain flour

Method
Preheat oven to 160 deg C, grease and line base /sides of a loaf pa
Remove the ends from the tangelo, cut into quarters and then remove skin. If there is a lot of white pith on the skin you may like to remove it.
Place the tangelo flesh, peel and sugar in a food processor or use a stick blender and process until pulpy and the skin is broken up into fine flecks.
Add the butter and process again
Add the eggs and give a quick quiz, then add the baking powder and gluten free flour. Pulse to mix.
Pour batter into the prepared tin. Bake until cake is set and starting to shrink away from the sides of the tin, approximately 45 minutes.
Ice with lemon or orange icing or a drizzle with a watered down icing or glaze

*Use lemons, mandarins or oranges, keeping the prepared weight about the same.





the non gluten free version
Lemon Loaf Cake
Quick mix
Ingredients
2-3 Lemons *( approximately 300g)
185 g soft butter or 1/3 cup canola oil and 80 g butter
3 eggs
1 cup caster sugar
3 teaspoon baking powder
1 1/2 cups plain flour

Method
Preheat oven to 160 deg C, grease and line base /sides of a loaf pa
Remove the ends from the tangelo, cut into quarters and then remove skin. If there is a lot of white pith on the skin you may like to remove it.
Place the tangelo flesh, peel and sugar in a food processor or use a stick blender and process until pulpy and the skin is broken up into fine flecks.
Add the butter and process again
Add the eggs and give a quick quiz, then add the baking powder and gluten free flour. Pulse to mix.
Pour batter into the prepared tin. Bake until cake is set and starting to shrink away from the sides of the tin, approximately 45 minutes.
Ice with lemon or orange icing or a drizzle with a watered down icing or glaze
*Use lemons, mandarins or oranges, keeping the prepared weight about the same

Wednesday, 16 August 2017

Granola Muffins

These muffins are 'choc' full of oats, nuts and seeds, not too sweet and make an excellent 'grab and go' breakfast or brunch treat. I do not add any sugar, however, if you prefer something sweeter add a quarter to a third of a cup of sugar with the dry ingredients. Commercial granola or toasted muesli work well in the recipe. Tinned fruit or stewed fruit help keep the muffins moist. I like tinned cherries, expensive so I wait until they are on special and buy a couple of extra tins or frozen blueberries. Apricot and this Citrus Granola are also delicious. Best eaten the same day that they are baked or wrap individual muffins, freeze, defrost and warm in the microwave as required.


I like to use the large cafe style muffin papers.


and enjoy them warm with some butter and maybe a little jam.

Fruity Granola Muffins
Ingredients
1 ¾ cups wholemeal flour or 2 cups plain flour
1 tablespoon baking powder
1/3 cup oat bran
1 1/2 cups granola plus 1/4 for decoration
2 teaspoons cinnamon (optional)
1 small can of fruit drained, and diced eg cherries, apricots, peaches or approx 1 cup stewed fruit or frozen berries
125 g butter, melted
2 eggs
1 cup milk, maybe a little more

Method
Combine flour, oat bran, cinnamon if using, baking powder and granola mix well.

Add fruit, milk, butter and eggs to flour mixture, stir to combine but do not over mix. If mixture seems to dry add a little extra milk.

Spoon the muffin mixture into the prepared tins or paper muffin cases.

Sprinkle with extra granola

Bake at 190 deg C for ten minutes, reduce heat 170 deg c and continue cooking until a skewer comes out clean, approximately 20 minutes.

Remove muffins from tins and place on a cooling rack.

Serve warm with butter




Tuesday, 15 August 2017

Citrus Granola

The citrus trees are really productive this year and with so much bounty lemons are added to just about everything. We have two Meyer lemons, one Eureka, two limes, an orange, a grapefruit and a recently planted tangelo. This granola is very fresh tasting due to the addition of the lemon zest, although orange and tangelo are both very good. It makes a nice change from my usual toasted muesli , I also like to combine the granola with this Chia Pudding


This is my breakfast bowl, a combination of the citrus granola, chia pudding, yoghurt, apples and tangelo segments cut into small pieces, I usually add a little milk.


The granola mix is good stirred into waffle or pancake batter or even a muffin mixture.


The waffles make good toast, here with mandarin jam


Granola in production


Ready for the oven


Cooked and cooling

Citrus Granola

2 tablespoons coconut oil, melted
2 tablespoons rice malt syrup or agave syrup*
zest and juice of 2 lemons
zest of 1 orange or tangelo
1 ½ cups rolled oats
1 cup almond slivers
1/2 cup pistachios or pepitas or use another 1/2 cup of almonds.

*honey or maple syrup may also be used. I like the rice malt syrup as it is not as sweet.

Combine all ingredients in a bowl and mix well. Leave for an hour or so for the oats to absorb the citrus juice.

Line a shallow baking tray with baking parchment

Spread granola mixture evenly over the baking parchment.

Bake at 130/140 deg C until the granola is golden brown. This will take approximately 20 – 40 minutes. Stir or toss the mixture every 10 -15 minutes to break up the clumps and to help it brown evenly.

Remove from the oven and allow the granola to cool completely. The granola becomes crisp and crunchy when cold.


Store the granola in an airtight container.

Friday, 11 August 2017

Cinnamon Butter Cake

I have been doing a bit of tidying up and sorting of photos and came across an envelope of photos of my nanna that had been sent to me by my aunt, prompting a bit of a trip down memory lane. My nanna was not a great cook and no one in my family looked forward to her cooking. However, she made a cake that I really loved and to the best of my knowledge it is the only cake that she made. Whenever I went to stay with her she would make the cake for me, it was always just baked and warm, the cinnamon smell wafting around the kitchen.  It is at least forty five years since I had this cake but my memories are of a cake that was rich and buttery and topped with a baked on cinnamon topping. I regret that I never got the recipe but what teenager thinks of getting their nan's recipes. She always baked it in a smallish square tin so the cake was thick and took a long time to bake. I used a large baking tin which results in a thinner cake that cooks a little more quickly.


This is my Nanny Maloney and me. 


And then some years later




Memory can be a tricky thing and this is not exactly as I remember it. Her cake was really moist and 'doughy', I suspect that it may have been somewhat undercooked.


Cinnamon Butter Cake

Cake
250 g soft butter
1 cup caster sugar
1 teaspoon vanilla extract
4 eggs
2 cups SR flour
2 -4 tablespoons milk

Cinnamon Topping
2 tablespoons castor sugar
2 teaspoons cinnamon
Optional
2 teaspoons butter, cut into small pieces

Method

Preheat oven 170 deg C

Grease and line the cake tin.*

Cream butter and sugar until light and fluffy, add vanilla extract

Gradually add eggs, beating well

Stir in flour and milk alternately.  Approximately 1/3 at a time starting with flour

Spoon the cake mixture into prepared tin.

Combine the sugar and cinnamon for topping and sprinkle evenly over the cake mixture. Dot the surface with the extra butter

Bake at 170 deg C for ten minutes and then reduce heat to 160 deg C until cooked approximately 30 minutes depending on the size of the cake tin. The edges will shrink slightly from side of cake tin and a skewer comes out clean when tested in the middle. I prefer slightly undercooked.

Cake tin sizes
This mixture can be made in any size tin, the tin should be no more than two thirds to allow for the cake to rise. The deeper the tin the quicker the cake will cook.
20 cm square
22 cm round
Baking/roasting tin



Thursday, 3 August 2017

June 2017

The theme Hands and Feet

My swap


Ten Little Fingers, Ten Little Toes.  3/3

The swaps


Hand.



Beach Stroll.





May 2017 - Blue

The theme for the month Blue.

My swap


Bluebird.  2/3

The swaps


Blue Collage.  2/8


Lady in Blue.  2/2



Friday, 28 July 2017

An Adventure with Encaustic Wax



I took this class for a bit of fun and it was. The opportunity was there and I thought why not. A three day introductory class, a good place to get started and I discovered that there are so many directions that one can go in. It will take some time for me to sort through how I will use this style of art making in my work. The tutor, Nancy Crawford, was absolutely fabulous and inspiring with both her work and willingness to take you on a journey into encaustic that was meaningful to you. Read more about Nancy here .


We all started with a sample board to try some of the techniques. I chose embedding lace, pressing lace into warm wax, dripping the wax, dry brushing, scratching into the wax and pan pastels, oil paints, shimmery lustre paints for colour.


An assemblage of found objects, the background papers, cardboard and skull all waxed.


Blind drawing (the white leaf) and then drawing onto some Eco dyed paper (brown leaves) 


Collage using gift wrap, scratching into the wax, oil paint.


An old paper bag, textured wax and oil paint


Collage onto sheet music


Our instructor Nancy and her partner, Conrad.


Getting started





Some of the work from fellow participants.



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