Book Review: Sally Wise 'Out of the Bottle' and roadtest Quince Jelly

This isn't the first Sally Wise book I've loved.  And yes, I love this one too.  Sally's slowcooker book is well thumbed here, and whilst I've only tried a handful of the recipes, it's more inspiring than anything else.

The same goes here with Sally's 'Out of the Bottle' . This book is a must for those of you who love to cook seasonally, are either dabbling, novice or experienced in preserving  - this book goes one step further.  What happens after you seal your preserves.  After each preserve recipe, follows a couple of recipes to use them with.  What a great idea!

You may know or not, but I only took up preserving about a year ago.  It's been a love affair.  I look at fruit and some vegetables with a whole new enthusiasm.     I have bookmarked 15 (yes, really) recipes.  I suspect I will make all if not more of them.

Cost:                RRP $24.99
On sale from:  1st April 2010
ISBN:              978073332557

Pros:  Loads of practical, wonderful recipes - lots to inspire.  Recipes that use those preserves
Cons:  I wish it had pictures, I really do!

Road Test - Quince Jelly

The great thing about this recipe is that it doesn't matter how many or how few quinces you have - this goes by equal measures - no special measuring spoons - just old fashion preserving rules.  I love that.

My Nan who makes a mean marmalade and lemon butter came around to road test with me so many of the pics are of her - I do moisturise my hands, promise! ;)

Ingredients:
Quinces - We used 5 medium sized quinces
Juice of 1 lemon
sugar

Apparatus:
Sterilised jars
Muslin or linen
Funnel (helpful)

Method:
Wash your quinces and rub off any furr-i-ness from exterior.
Cut your quinces into 1 inch cubes - including core.
Put them in a saucepan and add water until it *Just* reaches the surface of the quinces.

Bring to the boil for about 40 minutes until soft and peachy coloured

Strain over a colander, reserving the liquid

(I stored the flesh in a container to combine with more fruit for jam)

Strain the liquid through a sieve with double layer of muslin (we used a linen tea towel)

Put the strained liquid back into your saucepan with a measuring cup noting how many cups you are transferring.  Add for each cup of liquid, one cup of white sugar to the saucepan.

 on the boil, until it becomes a setting consistency. This will happen shortly after it turns a darker shade of pink  -you can check by putting saucer in the freezer then putting some of the liquid onto the cold plate and it should become immediately gelatinous.

Pour in your sterlised jars - store in a cool dark place for up to 18 months.

Sydneysiders get ready...

Many people think film festivals are only for those who wear quirky glasses and wear smoking coats and congregate to discuss the films in detail afterwards.... um no.  (well ok, maybe a few!) But friends there is no Q&A at the end of the film to see how much you 'loved''got''understood' or 'theorised the plot' 'criticised the editing' or the like.  It's not just for film buffs.  Film festivals are for those who like film and want to be entertained.   It's like going to the library of films.  Except you've not read any of the books, and many of the films may make you think about things.

I first went to the Sydney Film Festival as a child of about 9 - my aunt took me along to the kid's festival and I saw Fatty Fin.  The Festival then was exclusively shown at the State Theatre in Market Street and that in itself was an experience as it's architecture and furnishings are beautiful and I remember feeling like I had entered a fairytale castle.  For years to come I would return and see films that premiered at the festival go on to be part of my cultural footprint. For example, when I was in my teens, I saw Ferris Buellers' Day off - and  in my 20's I saw Muriels' Wedding at the Festival - it spoke to me on many levels (and I'm not just talking about ABBA).

The great news for all of us with kids is that the festival these days is even more accessible for those of us, there will be a kid's program again, and also for those of us with little ones, Mums and Bubs session..

The exciting news is I am a contributor on the Festival blog and will be attending both with the kids and in my own space, I can hardly wait.  Cinema is a fantastic escape!

Quote from Sydney Film Festival Website:
"The 2010 festival will screen the best of the world's cinema, approximately 150 feature-length films from around 45 countries, including features, documentaries, short films, retrospectives, a silent film presentation, films for families and a series of industry events and forums."


Some news released today -opening and closing films
The world premiere of South Solitary directed by Shirley Barrett and starring Miranda and Barry Otto will open the Sydney Film Festival!

Image from www.news.com.au

Meredith is a 35 year-old unmarried woman who arrives at a remote lighthouse island 1928 with her uncle the new head keeper.


The 2010 Closing Night film is The Kids Are All Right, starring Annette Bening, Julianne Moore Mark Ruffalo and Australia's Mia Wasikowska 

Image from www.indiewire.com

A couple, Nic and Jules (Annette Benning and Julianne Moore), live with their teenage children, Joni and Laser (Mia Wasikowska and Josh Hutcherson), in a cozy craftsman bungalow in Los Angeles. As Joni prepares for college, her younger brother pesters her for a big favor—help him find their biological father. Against her better judgment, she makes a call to the sperm bank; the bank, in turn, calls Paul (Mark Ruffalo) and asks him if he’s willing to meet his daughter. He agrees, and a complicated new chapter begins for the family.


If you're an I-phone nut - 
SFF has an app so you can buy your tickets online - see the festival blog for details


Want to see the full program?
Pick it up for nothing in tomorrow's Sydney Morning Herald!  


Want to see my picks and reports on the festival?
I'll be blogging about that over at the Sydney Film Festival Blog  follow or get your RSS Feed there!


PLUS


We'll be doing some giveaways here!.... more details to follow my friends.

Best Pizza dough with our favourite toppings - what's yours?

I love a good pizza on a Friday, and they feature most Fridays on our meal plan.

So why am I posting this on a Wednesday?

Lately, I've been experimenting.  Making lots of different pizza doughs that all claim in one way or another to be the 'best' or the 'most authentic'.  This one my friends, is the one I've found to be the best.  The dough is best made the day before, it does make 4 bases and the dough can be frozen so you can make it anytime and freeze to make when the pizza mood takes you.

If you're into pan or puffy pizza, close down the window people, this recipe is not for you - crispy and delicious - allows the toppings to do their magic with your tastebuds and no soggy centre!


Ingredients

1 tsp dry yeast
3 ½ cups plain flour
1 cup semolina
1 ¾ cups warm water
2 tablespoons vegetable oil
1 tablespoon sea salt

Method:
Place yeast and water in a small jug or bowl and leave for 10 minutes to activate - it will become frothy.  Add oil and salt.

Place flour and semolina in the bread machine or mixer with dough hook, add the yeast/oil/water/salt mix and knead on a low setting for about 10 minutes.

Place the dough in a large bowl sprayed with canola spray, and cover with cling film.  Place in a warm draft free place for about an hour or until it doubles in size.  Place in the refrigerator overnight.

When ready to use, split the dough in 4 equal pieces and allow to come to room temperature.

Roll out on floured surface into desired pizza shape/size - this is the type of pizza dough you could actually find yourself tossing in the air, it's lovely to touch.

Preheat your oven to it's highest setting.

Arrange all your toppings that you like and prepare your base paste.  Mine has a 400g tin of diced tomatoes, 2 cloves of garlic, 2 tb tomato paste and  some chopped parsley, oregano and basil.

I also have a mix of cheese - I make mine about 30% tasty cheese, 60% mozzarella cheese and 10% parmesan.

I spread my sauce - about 3-4 tb at most on each pizza, then a thin sprinkling of cheese mix, toppings, and then another thin sprinkling of cheese.


Here are our masterpieces!

Potato, rosemary and goat's cheese (Laura and Olivia's favourite)

 Proscuitto, fig, goat's cheese and basil (my favourite)

Pepperoni, bacon, red onion, field mushroom, olives and anchovies - Eloise and Hubby's favourite

What's your favourite pizza topping?

Slowcooker Recipe: Macaroni Cheese

Hello!  Is it really only Tuesday?

This recipe I found on a blog called Culinary Cory - it's got a huge wrap from those in the US, so I thought I would give it a go as we love mac and cheese - but I usually just make it over the stove.  This one does make a good lot - Corey says 6 but I"m inclined to think more like 8, or 12 people as a side serving.  I have also modified the slow cooker temp and timing because I think it could use that.

So my friends, this might be a good ones for you that like to cook in bulk, and freeze or those who have a hungry hoarde to feed.  This fed my family for lunch, with an extra lunch for me, Laura and Olivia for days hubby is at work and Eloise is at school.

Add bacon and/or mushrooms for extra flavour/content!

Ingredients:

3 cups raw macaroni

75 grams butter, cut into 1cm cubes

250g Kraft packaged cheddar cheese (you know the blue box!?)

250g tasty cheese, grated

1 tsp dijon mustard

1 cup milk

1/2 cup cream

Salt and pepper to taste

Method:
Boil water in a saucepan and add the macaroni, boil for 5 minutes ONLY and drain.

Pour into the bottom of the slow cooker, and add the rest of the ingredients, stir well, place the lid on and turn on low, after one hour, give it a stir and then heat for another hour.

Season with salt and pepper and serve!  Good for leftovers too!

Breakfast, morning or afternoon tea - Cheat's custard danish

 I know it's a bit of a cooking sacrilege to make a danish with puff pastry, but not many people actually have time to make danish pastry!  So I cheated, and now I really don't know what I was so apprehensive is about!

I've used bartlett pears, but made three more simultaneously - tinned peaches turned out divine, strawberry was a little sloppy, peaches were nice.  Pear and Apricot the best outcome, but I really, really want to try it with cherries - when they come back in season :)

This is also great for those with gluten intolerances - you can get gluten free pastry, make your own custard... tastes no different!

Ingredients:
2 sheets frozen puff pastry, thawed
50 g almond meal
1/4 cup icing mixture
1 cup thick custard
1/4 cup slivered almonds
1/2 cup fruit of choice
(suggestions: pitted cherries, drained tinned apricots, sliced pears, sliced peaches)
1 egg

2 tblsp milk

Method: Preheat the oven to 200 degrees C.

Imagine your sheets of puff pastry are divided into three horizontally, on the outer two thirds of each one, cut 1/3 way into the pastry in 1 inch intervals to create 'fringes' on each side.

In a bowl, mix the almond meal and icing sugar roughly - pat onto the middle strip of your puff pastries, not touching the 'fringes'.

Over the almond meal mixture, spread custard with a spoon in a one-inch thickess leaving 1 inch at top and bottom of the pastries with no custard.

Place fruit on top of custard, in just one layer, but packed firmly next to each other.

Sprinkle 1/4 of the slivered almonds over the fruit on each pastry, this should mean you have half the allocated amount remaining.

Bend the top fringe from each side of your pastries upwards and towards the centre, making an edge at the end to prevent filling falling out. Repeat this method with the bottom fringes.

Then fold over the remaining fringes at 30 degree angle left-over-right from top-to-bottom to create a plait-like effect.

In a small bowl, crack your egg and add milk and lightly whisk. Brush over the pastries and then sprinkle remaining slivered almonds on top.

Place the pastries on a greased baking tray and bake in the oven for 15-20 minutes or until golden brown on top.

Cut into slices to serve.

They are truly truly scrumptious - in the chitty chitty bang way!

Sunday Baking Project:Gluten Free Chocolate Chestnut Cake

Each Thursday I take the little frills along to playgroup.  I try and pretend it's all for them, but I confess it's as much for me as them.  The playgroup Mums (and Dads!) have built such a great rapport, and we've become friends outside of our Thursday morning get-togethers.  Our kids are starting school together, and ever-so-often we welcome a new baby too.

There's a (not so) secret movement to engage me to bake for the group every week - as I invariably am baking anyways - and I can't do open and close as my contribution of the roster... this week one of our lovely ladies has been advised no more gluten - she's handling it well she thinks, but laments she may have to miss out of my baking which made her sad.  So I set to work in looking through my cookbooks - and I found this gem - from the 'How to be a Domestic Goddess' by Nigella Lawson.  Kath, never fear, you won't need to miss out.

I have altered it a little, just because I'm not a fan of rum, and I had fresh chestnuts, but you all come to expect that from me right?

It seems like a bit of effort, and there's a bit of washing up to do but it's such a pleasure to make.  I love nothing more than stirring chocolate into a cake, do you?  Makes me feel so homey and domestic-goddess-like.

Ingredients:
425g chestnut puree (I made mine from scratch using this recipe or you can buy it from the supermarket)
250g 70% cocoa chocolate (I used the new Lindt 70% cooking chocolate - comes in a 200g block)
125g butter
6 eggs, separated
1 tsp vanilla extract
1 tsp rum (I omitted)
60g caster sugar
25g brown sugar

Method:
Preheat oven to 180 degrees c

In a food processor, combine your chestnut puree, butter, egg yolks and vanilla extra.

Melt your chocolate by breaking into squares and putting into microwave safe bowl and microwaving at 50% power for 1 minute, take out, stir and return to the microwave at 50% off for a further minute.

Add chocolate to the chestnut mix, mix well, remove into large bowl.

In another bowl, whisk your egg whites until doubled in volume and fluffy.  Add caster sugar and continue to whisk until they become shiny and stiff.  

Sprinkle brown sugar on top and stir through gently.

Add meringue mixture to the chestnut mixture 1/3 at a time and combine gently.  It will form a mousse like quality.  At this point you'll want to fold and fold, it looks wonderful (go on, dip your finger in and taste it, you know you want to!)

Pour into a greased springform tin and bake in the oven for 40 minutes.

Psst if you cook with Lindt - look out for the specialty cooking chocolate in Coles and Woolworths!

Our visit to Marrickville Farmers Markets - on every Sunday!

If you follow me on twitter you may have recently seen me chatting with @katiefarmgate - Katie has been telling everyone for weeks of the bounty she brings down to Sydney for various farmers' markets each week from her family farm Nashdale Fruit Co just near Orange, a good 6 hours away...

Anyway I've been desperate to make some fig jam, and when she mentioned she was going to be in Manly, I got very excited and asked if she was bringing figs... the answer was a no :(  However that same afternoon she reported her Dad had just picked some and was bringing some the next day to the Marrickville Markets.

These markets are not local to me, but such is my desire for figs, it didn't matter, we set out on our adventure and with our frills we entered the markets at around 10.30am.  It was much bigger than I was expecting, quite the reverse of our recent trip to the Richmond Farmers Market.  Lots of stalls, fast (fresh) food, variety and even a jumping castle for the kids.

On the way in we came across a great stall with different flavoured licorice.  I love licorice so this was totally irresistible to me, and we shared a long strap of ice-cream flavoured licorice for $3.

I found myself looking like somewhat of a stalker trying to find Katie at the many fruit and veg stalls.. finally after embarrassing myself (twice!) we found her gorgeous stall with very friendly helpers and lots of cool produce.  Soon the very bubbly and friendly Katie led me to my figs and told me that Jared Ingersol had coveted them earlier in the morning, luckily she had saved them for me (sorry Jared - not!).  I added some Pink Lady apples off the tree, some gorgeous baby fennel and some red anjou pears and some quinces.. ahh produce heaven.

Moine, Moine, MINE!

We had a good look around - I grabbed myself a cheese and spinach gozleme - they are prepared fresh before your eyes for $7 - and could easily feed two peckish people or one starving individual or a few kids!

But our best discovery was the 'Tornado Potatoes'.  Similar concept to 'twisty fries' but SO much nicer, and pretty clever.  The owner of the business, , has just recently started at Marrickville markets and in his business in general.  He designed the potato twisting apparatus and had it made in Norway.  They use South Australian Dean potatoes and they are crispy and delicious - not fatty tasting and you can have them with all kinds of salt -cajun, garlic, classic plus others - they are $4 each or two for $7.  Definitely check them out!

If you're in Sydney at a loose end on a Sunday I really recommend it - the produce is excellent, freshly picked and of the best quality - it will last you so much longer too as it's not cold stored, it's only been recently harvested!