2 Posts, 1 Day : Feijoa and Ginger Loaf

2 posts in one day!  What's going on?

Well my youngest started daycare today, he was so excited, so was his brother in fact.  They both spent a good chunk of yesterday evening packing and carrying their bags around the house.  And this morning was the easiest it has been for a long time getting out of the door- I guess it's because we all had the same goal for once.

Since leaving them happily playing at the play dough table I have come home and gotten back into my PJs feeling achy from the bug that has hit me overnight.  My seeds that arrived today will have to wait until I'm better - so today I'm taking it easy.  I'm going to go grab a box of tissues, make a hot ginger, lemon and honey drink, stoke the fire, put on a movie and slowly fold the heap of washing that my sofa is hiding underneath - and enjoy a slice of Feijoa Loaf.

This recipe is super easy, you do need to wait for the fruit to cool but it doesn't take long (put the pot in a sink of cold water if you're impatient).  The loaf stays moist for 4-5 days, if it lasts that long.

Feijoa and Ginger Loaf Recipe
Makes 1 Loaf

1C Feijoa Pulp
1C Boiling Water
50g Butter (or oil)
1C Sugar (using half of this is fine too)
1 Large Egg, lightly beaten
1t Ground Ginger (more if you love ginger like me)
2C (250g) Plain Flour
2t Baking Powder
1t Baking Soda

Pre heat oven to 180C and grease and line loaf tin.  In a saucepan combine feijoa, water, butter and sugar.  Bring to a simmer and cook for 5 minutes.  Remove from heat and allow to cool till luke warm.  Stir in beaten egg (don't mix in the egg while the fruit is hot - you'll only get scrambled eggs).  In a large bowl combine remaining ingredients.  Add fruit mixture to dry ingredients and stir well.  Pour into loaf tin and cook for 45-50 minutes until an inserted skewer comes out clean.  Leave to cool in tin for 10 minutes before turning onto cooling rack.

Mothers Day : Fruit Bread

One of our favourites in my no knead bread.  It stays moist and fresh for days, makes wonderful sandwhiches and even better toast.

With Mothers Day coming up I very happily rigged what I would get for breakfast - fruit toast - something I ador!  I adapted the no knead recipe and the result was perfect, I think it even tastes better than shop brought stuff.  So with the fire roaring, tea in hand and hot buttered fruit toast I was one happy Mumma on Mothers Day.

No Knead Fruit Bread
Makes 2 Loaves

1L Warm Water
15g Yeast
500g High Grade Flour
350g Wholemeal Flour
2t Salt
100g Sugar
3T Cocoa Powder
1C Sultanas
½C Currents (or more sultanas)
2t Cinnamon
2t All Spice
½t Ground Cloves
1t Ginger Powder

Pre-heat oven to 50C on standard bake if you have it - you will use fan bake later.
Stir together water and yeast and allow to stand for 10 minutes.  Meanwhile boil the kettle and generously oil 2 loaf tins (or line with baking paper).  When yeast is activated and foamy stir in remaining ingredients.  Give a good mix - about 30 stirs will do.  Divide batter between the 2 tins and put into warmed oven alongside a bowl of boiled water (the steam will stop the tops of the loaves drying out while rising).  Leave to rise for 20 to 30 minutes until the batter looks like it is just about to spill over the sides of the tin.  Gently open the door and remove hot water - do not slam the oven door or your loaves will deflate.  Turn oven up to 200C and switch to fanbake.  Bake for 45 minutes.  Remove from oven and leave loaves in their tins for 20 minutes and then gently ease into cooling rack.  Allow to cool completely before cutting.

Picky Banana Eaters : Banana Muffins

We can never seem to eat all of our bananas - it's the same in a lot of households I imagine.  There is a brief window between too green and too ripe, if you don't scoff them over the day or 2 that they are perfect you suddenly have a half bunch that only the fruit flies seem remotely interested in.

With a sad few in our fruit bowl this morning and lunch box fillers being non-existent I whipped up a batch of these.  They turned out moist and sweet with not much added sugar.  I use paper cases for easy clean up too.

For a healthier version leave out the sugar, add a tablespoon of honey and substitute half the flour for wholemeal or oats.

Banana Muffin Recipe
12 Muffins

3 Bananas
1/3 C Sugar
1 Egg
1/3 C Oil (I use olive)
1½ C Plain Flour
1t Baking Powder
1t Baking Soda
Pinch Salt
1t Cinnamon

Pre-heat oven to 190C bake.  Mash bananas in large bowl.  Add sugar, egg and oil and mix.  Add in dry ingredients, mix to combine.  Divide between 12 muffin tins/paper cases.  Bake 20 minutes.

Healthy Bites : Muesli Slice

After a simple and tasty breakfast I got to spend most of today alone with my Mr 4.  We took a relaxed stroll to the library after he helped me put sourdough loaves in their tins to rise, we chose a small toy at the shops and brought a cookie at the bakery - he was so excited.  After lunch he got to spend 2 hours immersed in lego - 4 year old bliss!

Breakfast: Crushed tomatoes, garlic and basil on homemade wholemeal toast

We also tried out a different way of making muesli bars for afternoon tea (and Pappa Bears lunch boxes).  A lot of recipes I've tried involve toasted oats, nuts and seeds held together with an almost caramel mixture of honey, sugar and golden syrup - not very healthy.  With a good helping of sultanas no sugar is needed in our newest version, no butter or oil either - and the kids demolish them.

Muesli Bar Recipe
Makes 9-12 bars

1½ C Oats
1 C Nuts and Seeds (I used half cup cashews, and topped it up with flax and sunflower seeds)
½ C Sultanas (or other dried fruit)
1 t Cinnamon
½ C Flour
½ t Baking Powder
1 Egg
320ml Milk
1 t Vanilla Extract

Preheat oven to 190C.  Line or grease 22cm square tin.
Combine dry ingredients in one bowl and beat wet in another.  Mix wet into dry ingredients and pour into prepared tray and bake for 35-40 minutes.  Cut while still warm.



And our sour dough turned out really nicely too =)

Chocolate Brownie : The Vegan Bean Version

An easy way to avoid buttery baking is to just never have butter in the house - that's what I find anyway.  Having a huge sweet tooth butter soon ends up turned into cookies, cakes or slice - which always disappear faster than I'd like to admit.  Being butter free am I experimenting more and more with dairy, egg and gluten free treats. 

 

 

You may wonder how on earth I thought of using beans in a brownie.  I was making refried beans for dinner last week when I noticed how thick the bean mix became after just a little bit of mashing and simmering, and it got me thinking.

 

These brownies are amazing, fudgy and moist just like a brownie should be.  Full of fibre so one small slice is very filling, they're super simple to make and much easier on the pocket (and waist line) without the butter and chocolate that most conventional brownies require.

 

If using canned beans use the left overs in a salad, soup or chuck them in the freezer for later. If you can't find pinto beans (I buy mine dried, cook heaps at a time and freeze them) then try haricot or black beans.

 

If you haven't tried it yet then give my Tofu Chocolate Brownie recipe a go too.

 

Vegan Chocolate Brownie Recipe

Makes 16-20 Serves

 

Vegan Egg Mixture

3T Ground Flax or Linseeds

7½T Water (110ml)

 

3 Cups Pinto Beans (about 1.5 cans), drained and rinsed

½ Cup Sugar

½ Cup Coconut or Olive Oil

1 Cup Cocoa Power (or ¾ C Cocoa and 1t Instant Coffee Powder)

½t Salt

2t Vanilla Extract

2t Baking Powder

Optional Extras - Chopped Nuts, Chocolate Chips or Coconut

 

Combine vegan egg mixture and let sit for 10 minutes, till gooey and 'eggy'.

 

Preheat oven to 190°C Fanbake and line a 20cm square tin with baking paper.

In a food processing blend beans until smooth, about 2 or 3 minutes.  Add in remaining ingredients, including vegan egg mix, and blend until fully combined.  The mixture should spread easily - but not be runny (think thick butter frosting consistency).  If the mixture seems stiff pulse in a couple of tablespoons of water.  If using optional extra pulse these in too (or sprinkle on top before baking).

Spread into lined tray and bake for 20-25 minutes.  Cool for 30 minutes in the tin before serving.

 



Herb and Spice Garden Pasta

This summer I am having much better luck with my tomatoes.  Last year I was plagued with blossom end rot and tasteless tomatoes.  At the weekend I had half dozen large ripe tomatoes so with half a bag of pasta and a bunch of spinach I invented something for lunch.

I wasn't sure about putting basil with the Mexican type spice base but it worked well.

Herb and Spice Garden Pasta Recipe
Serves 4

1T Olive Oil
1 Large Onion, Diced
2 Cloves Garlic, Minced
2t Paprika
2t Smoked Paprika
2t Oregano
¼t Cayenne Pepper
6 Large Tomatoes, Chopped
250g Wholemeal Pasta (Penne)
Salt and Pepper
2C Spinach, Chopped
Handful Basil Leaves, Torn

Grate Cheese to Serve

In a large pan heat olive oil over medium-high heat.  Cook onions until soft.  Add in garlic and spices and cook for a minute or 2 (add a little splash of water if the spices start to stick to the pan).  Add tomatoes and cook until softened.  Add in pasta and 2 cups of warm water, season with salt and pepper.  Bring to a boil then reduce to a gentle simmer and cover for 15 minutes (check after 10 minutes and add a little more water if needed).  Remove lid, stir through spinach and cook for 5 minutes longer until pasta is tender and sauce is reduced.  Stir through basil and serve with a sprinkle of grated cheese.

Shoo Fly

With a list of chores complete and the kids happily playing I sat down with the local paper, only to be covered in what felt like a swarm of flies.  It was more like 2 or 3 but the constant bothering was unbearable.

With a quick Google and browse through Pinterest for homemade fly repellent I found long list of essential oils that do the job. Lucky I have quite a few so I grabbed what I had from the list and got mixing.

It's works really well - the pesky flies are avoiding the kids and I and I've even sprayed the dogs bedding in the hopes to deter flea (if not she'll  smell good).

Shoo Fly Repellent

300ml Spray Bottle (I got mine from www.arthurholmes.co.nz)
75ml Witch Hazel
75ml Vodka
150 Cooled Boiled Water
Lavender, Eucalyptus, Lemon, Tea Tree, Citronella, Cypress Essential Oils

Put witch hazel, vodka and water into spray bottle.  Add 5 drops of each oil.  Shake well and spray on skin, clothes etc.  Shake well before each use.