tag:blogger.com,1999:blog-89021682754071563732024-02-21T03:20:07.679+13:00Pass it onLoved ones and their recipes rememberedPass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-8902168275407156373.post-28877660880704106642014-02-08T14:03:00.000+13:002014-02-08T14:05:05.000+13:00Elisabet Delbrück's Apfelküchen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMkZzdohgbDjtNRkmHXii97AYNdJEUmif8oHqr8HlfXRMhrwD_RLeZ1IYTrdf09t03f3hbleE_PJyJB_dc6WE52mTXvXivV8ktEPUTrXUzV2_W04tXwwGuPhSUmNR9L5cd6n-DUeKA5M/s1600/Lisbetlores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMkZzdohgbDjtNRkmHXii97AYNdJEUmif8oHqr8HlfXRMhrwD_RLeZ1IYTrdf09t03f3hbleE_PJyJB_dc6WE52mTXvXivV8ktEPUTrXUzV2_W04tXwwGuPhSUmNR9L5cd6n-DUeKA5M/s1600/Lisbetlores.jpg" height="400" width="306" /></a></div>
<span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: 14px;"><b>(from Mary Knox)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 14px;">My parents' friendship with 'Aunt Lisbet' is one of my earliest memories. She was a most remarkable person: intellectual, artistic, a little intimidating to strangers but a loving friend.</span><br style="font-size: 14px;" /><br style="font-size: 14px;" /><span style="background-color: white; font-size: 14px;">From a well-off family in Germany, she was happily married until her husband was involved in a ballooning accident and drowned in the Baltic sea. She turned to the study of painting and did extremely well; by the time post-World-War 1 inflation in Germany destroyed her financial security, she was beginning to earn a living from the sales of her paintings. </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 14px;"><br /></span>
<span style="background-color: white; font-size: 14px;">In 1923 she made the courageous decision to travel the world, supporting herself by holding exhibitions and selling paintings and prints, and giving talks about Germany and about her travels. After spending time in the Dutch East Indies, South and Central America, Africa and finally Australia, she came to New Zealand - and World War 2 broke out.</span><br style="font-size: 14px;" /><br style="font-size: 14px;" /><span style="background-color: white; font-size: 14px;">As an 'enemy alien' she came under considerable suspicion. I remember my mother telling me that in one official interview Lisbet had pointed out that some of the prints in her travelling exhibition were of paintings by modern artists who had been banned by Hitler. She was asked to bring some to the office next time. She arranged them around the room, and the official walked round and looked at each. Finally he said, 'Well, for the first time in my life I find myself in agreement with Mr Hitler.'</span><br style="font-size: 14px;" /><br style="font-size: 14px;" /><span style="background-color: white; font-size: 14px;">She never returned to Germany, but lived the rest of her life in Mahina Bay near Eastbourne among her wide circle of friends. She was a notoriously bad cook, but we are fond of her Apfelküchen.</span><br style="font-size: 14px;" /><br style="font-size: 14px;" /><b><span style="background-color: white; font-size: 14px;">Elisabet Delbrück's Apfelküchen</span></b><br style="font-size: 14px;" /><span style="background-color: white; font-size: 14px;">Line a shallow pan with short pastry, bought or homemade.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="font-size: 14px;" /><span style="background-color: white; font-size: 14px;">Arrange slices of apple in overlapping rows, and sprinkle with a mixture of sugar and cinnamon. Bake in a medium oven till cooked.</span><br style="font-size: 14px;" /><br style="font-size: 14px;" /><span style="background-color: white; font-size: 14px;">Margaret Sutherland has written a book about Lisbet, <i>One Artist on Five Continents</i>.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com1tag:blogger.com,1999:blog-8902168275407156373.post-30978381112165287132014-01-07T21:35:00.004+13:002014-01-07T21:38:34.529+13:00Auntie Jean's Apple Macaroon<b>(From Mary Knox)</b><br />
<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVMedqINVfArg5LgPWpE5UviJsMbbmi80jLb6y41433NX6hXsGbkW4xKr_OL3R9TRP0wpqZ_F8UaXekzNScNkyhi94ekbq3st50sTMro_Mx7EbrYM6qtHaQOMS_aZL1UpdzYUHpWPgc0/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVMedqINVfArg5LgPWpE5UviJsMbbmi80jLb6y41433NX6hXsGbkW4xKr_OL3R9TRP0wpqZ_F8UaXekzNScNkyhi94ekbq3st50sTMro_Mx7EbrYM6qtHaQOMS_aZL1UpdzYUHpWPgc0/s1600/unnamed.jpg" height="311" width="400" /></a></div>
<b><br /></b>
<br />
My dear Auntie Jean was a good cook. She had to be - Uncle George was a judge, and his fellow judges and other bigwigs had to be entertained at dinner parties. On one memorable occasion she served up a lovely dinner: and when they had all gone home she discovered the serving dish of peas still sitting in the warming drawer!<br />
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But for more normal family occasions she had some unassuming recipes. This one has become a great favourite in our family. It's the easiest apple dessert I know. You can tell how much we love it from the state of the recipe card.<br />
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<br />
<b><u>Method:</u></b><br />
<br />
Peel and slice 5-6 apples (apples were smaller in those days in Canada, so you may only need 3 or 4). Put them in a buttered pie dish.<br />
<br />
Sprinkle over them a scant half cup of sugar, with a little cinnamon mixed into it.<br />
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Cream 4 tablespoons of butter (that's about a quarter of a cup or 2 ounces). Beat in a small half cup of sugar then 1 egg, then half a cup of flour sifted with a pinch of salt. Spread it over the apples.<br />
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Bake for 30 minutes in a moderate oven.<br />
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<b><u>Variations:</u></b><br />
This has a slightly crunchy top. If you prefer a more cakey top, add a quarter of a teaspoon of baking powder to the flour. I sometimes put in a few blackberries. Or you can use plums instead of apples - in that case increase the sugar on the fruit to 3/4 of a cup, use slightly more flour in the mixture, and omit the cinnamon. I plan to try it with apricots some time.<br />
<div>
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Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com3tag:blogger.com,1999:blog-8902168275407156373.post-61904527441015629732013-12-25T09:04:00.000+13:002013-12-25T09:20:42.918+13:00Not-as-good-as-last-year’s Christmas pudding<div class="MsoNormal">
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<b>(From Johanna Knox)</b></div>
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<i>Makes two good-sized puddings – one for
your family, and one to give away.</i></div>
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<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuqjQPB0XNeJd69vCCO1oP9UyMpA_P4HNbDwAqMpeYpOv6LgLwR-OKNfgjK6HSkckGfhT-M0-zFyHLVVBzyhD6GWkbeWxxi4uLHBOJSw9zoz2qE-0dxm5L0UmhC-rsV_mubdbqtJAo-A/s1600/Ethel2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuqjQPB0XNeJd69vCCO1oP9UyMpA_P4HNbDwAqMpeYpOv6LgLwR-OKNfgjK6HSkckGfhT-M0-zFyHLVVBzyhD6GWkbeWxxi4uLHBOJSw9zoz2qE-0dxm5L0UmhC-rsV_mubdbqtJAo-A/s200/Ethel2.jpg" width="122" /></a></div>
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<span lang="EN-US">This pudding recipe has travelled down at
least five generations. My great-great grandmother made it; perhaps it goes back
further. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">Each generation adapted it or added to it. BUT
the vital secret ingredient for 70 years or more has been that you must, at
some point, say, ‘I’m sure it isn’t as good as last year’s.’ <o:p></o:p></span></div>
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<span lang="EN-US">How this tradition came to be, no one now knows, though I wonder if it began with my grandmother (left), who was of a very anxious disposition.</span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US">Family members are divided over whether you say it when tasting the
batter, or as you’re serving it cooked. But whichever way, it’s imperative. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US"><b><br /></b></span>
<span lang="EN-US"><b><u>Ingredients:</u></b><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">1 pound butter<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">¾ pound sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 ¼ pounds flour<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">1 ½ teaspoons baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">¼ pound slivered or chopped almonds<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">¼ pound peel<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 packet crystallised ginger (chop if big
bits)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 packet raisins<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 ½ pounds dates, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">½ pound currants<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 – 1 ½ pounds sultanas<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">¼ pound ground almonds<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">8 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 dessertspoon full of golden syrup<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">A wine glass of brandy<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Vanilla and almond essence to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Prepare two large squares of unbleached
calico: wash or boil ahead of time to get any filler out, and dry. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><b><u>Method:</u></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><br /></b></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cut up butter into small pieces and use
fingers to rub in sugar, flour and baking soda.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Mix together well: almonds, peel, crystallised
ginger, raisins, dates, currants, sultanas, and ground almonds. Stir these into
the rubbed butter mix.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In a separate bowl, mix eggs, golden syrup,
brandy, vanilla essence and almond essence.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Pour liquid ingredients into dry
ingredients and mix well, <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Flour the calicao squares very well,
rubbing flour into and in between the fibres.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Dump half the pudding mix into the middle
of one cloth, and tie it up in a bundle – with string or a strip of cloth,
leaving a little space for expansion at the top.<span style="mso-spacerun: yes;"> </span>The string should be tied very tightly. Make
a loop for removing the pudding later.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Do the same with the other half of the
pudding mix – into the second square of calico.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Fill a stockpot half full of water, with an
old plate in the bottom of the pot to prevent burning. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Bring to the boil. Put in one pudding.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Boil for 6 hours, topping up the water when
necessary and keeping it on a gentle boil all the time. (The pudding will float
so you won’t ever get the water completely covering it.)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">After 6 hours, remove pudding from
still-boiling water and hang it.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">Repeat with the second pudding, or if you
have two stockpots, do them at the same time.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">Hang puddings for a week or more.<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<br /></div>
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<div class="MsoNormal">
<span lang="EN-US"><b><u>To serve:</u></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">On the day of serving, retie the pudding as
it will have shrunk, and don’t leave any expansion space at the top – retie it close
to the pudding.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Reboil for an hour or more.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Take it out of the calico and put it on a
plate. Pour <b style="mso-bidi-font-weight: normal;">warmed</b> brandy over
(about a quarter to half a cup) and set alight before bringing to table.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Serve with brandy sauce and whipped cream.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">There will be a white crust on the outside,
which traditionally most of the family likes when hot, but if leftovers are served
later cold, they remove the crust.<o:p></o:p></span></div>
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<span lang="EN-US">When cold it’s nice with golden syrup.<o:p></o:p></span></div>
Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com0tag:blogger.com,1999:blog-8902168275407156373.post-3204082019592610592012-04-01T21:40:00.002+12:002012-04-01T21:48:37.344+12:00Small acts of thrift<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(<b style="font-size: 13px;">From Johanna Knox)</b></span><br />
<div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8AKX3RhCMEFDasYzSDnMpOSEfBT-T0WxMXJKAjHlIG8hH-hMjiXB1UXK5hNRqygggQjAUlVJoWtTcLMCVgmuJ5Q8xSfdbHfotJcXYTFAl6Tf0XLBp31csLIuoAO5z5jxsr46ezzLvzc/s1600/Nannylores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8AKX3RhCMEFDasYzSDnMpOSEfBT-T0WxMXJKAjHlIG8hH-hMjiXB1UXK5hNRqygggQjAUlVJoWtTcLMCVgmuJ5Q8xSfdbHfotJcXYTFAl6Tf0XLBp31csLIuoAO5z5jxsr46ezzLvzc/s320/Nannylores.jpg" width="249" /></a><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;">My Canadian great-grandmother used to say, ‘Look after the cents, and the dollars take care of themselves.' It was an expression of her thrifty approach to life which is still repeated in my family today ... the saying that is, not necessarily, I'm sorry to say, the approach itself!<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;">Even the smallest acts of thrift were important to my great-grandmother. I imagine they were to many women of her time. Some of these small acts were passed down, and became family habits. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;">Like the butter wrappers that my great-grandmother, then my grandmother and my mother saved, so that no part of that gold was wasted. Neatly folded in the top compartment of the fridge door, a wrapper could always be brought out when a pie dish or baking tray needed greasing. Did most of us have mothers or grandmothers who did this? <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;">In my grandmother’s old <i>Mennonite Community Cookbook</i> (by Mary Emma Showalter), there is a ‘Household Hints’ section containing this tip:<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;">‘Before discarding the empty catsup bottle, pour some vinegar into the bottle and use in making French dressing.’<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;">What a neat trick for any sauce bottle when it gets to that frustrating stage where you can see all that perfectly good stuff at the bottom but no matter how much you tip or shake or bang - it WON’T. COME. OUT.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;">Another family thrift tradition: When my mother made schnitzel or crumbed fish, after all the pieces were egged and crumbed she tipped the few leftover breadcrumbs into the blob of leftover egg, and fried the mix as a ‘crumb pancake’. There was only ever enough for one tiny pancake, but in spite of its meagre size – or more likely because of it – it was my favourite part of the meal.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;">(Years later, I seized on the way my own son loved crumb pancakes and began to make them deliberately for him, by the bowlful. We got bored of them and went off them, and I learned that some traditions should not be tampered with!)</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Georgia, 'Times New Roman', serif; font-size: 10pt;">What small acts of thrift have been passed down and become habits in your family?</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial; font-size: 10pt;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Arial; font-size: 10pt;"><br />
</span></div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com4tag:blogger.com,1999:blog-8902168275407156373.post-53804925831747104422012-03-18T16:19:00.000+13:002012-03-18T16:19:26.809+13:00Cheese Potato Pie<span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><b>(from Nicki Levy)</b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Helvetica;"></span><br />
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Helvetica;">Mum used to make this for us and I remember Adam, Emma and I eating mountains of it. There was a period of our lives when we asked for it a lot.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">When I made this for my boys recently, I spent the day building it up - I was so excited about eating it that I went a little overboard. </span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Helvetica;">By the time it came to serve up dinner, I was almost squealing with the memory of how much we used to love this.</span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">I served it up, the boys took one bite and, in unison, a resounding "yuk". I was devastated and, as a result of having so much left over, I ate it all.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">I think the main problem was that I hardly ever serve up or cook with cheese or butter anymore and I think it was just too rich and oily.</span></div><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">If you're considering making this, which I recommend you do even though I haven't made it sound too appetising, I would experiment with reducing the cheese and butter and maybe adding a spice or two. It could be delicious as a side dish to all sorts of meals and even made into potato pancakes.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><br />
<span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Helvetica;">1. 750 gm potato (cooked & mashed).</span><span class="Apple-style-span" style="font-family: Helvetica;"> </span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">2. Chop 1 onion & brown in 50 gm butter.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">3. Stir in 3 tbsp flour, pinch salt & pepper.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">4. Cook 1-2 min while stirring.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">5. Gradually stir in 1.5 cups milk & cook till bubles & thickens.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">6. Remove from heat & add 1/2 tsp oregano & 1.5 cup grated cheese, stir till cheese melted.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">7. Add to mashed potato & mix till smooth. Bake in greased oven proof dish.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfxn_4xvZecHpp3eOvhf2BeRunK2e9l0PHmm0rIeT2c6EliLBaMMIibN9DiJGknWVDS1coAFfzR73h3bbxyS-40e9fHq9atcMxRE8czD1IYfbBRyu5sAopfHPOnfTzXWISEScGHU9e7c/s1600/Potato+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfxn_4xvZecHpp3eOvhf2BeRunK2e9l0PHmm0rIeT2c6EliLBaMMIibN9DiJGknWVDS1coAFfzR73h3bbxyS-40e9fHq9atcMxRE8czD1IYfbBRyu5sAopfHPOnfTzXWISEScGHU9e7c/s1600/Potato+Pie.jpg" /></a></div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com3tag:blogger.com,1999:blog-8902168275407156373.post-8836037843935649672012-03-10T19:33:00.001+13:002014-01-07T21:39:50.231+13:00Pickled Vegetables and Caramel Pudding (not TOGETHER!!)<span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><b>(from Paulette Robinson)</b></span><br />
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These recipes are another two from Paulette. Her mother, Carole Charles, was also my Auntie Carole. Though not an actual aunt, she was a part of my life and my family from the day I was born. She and my father had grown up together in Wellington; they were like cousins, and Paulette and I are the same way. When my mum died in 2004, Auntie Carole was one of the rocks in my life. When she too was diagnosed with terminal cancer, only two years after mum, the sadness was indescribable. The loss of Carole was the loss of another of the mums of the group of families I grew up with. It was the end of an era of the friendship of that group of mothers, who supported each other, cooked together, and argued together too! These recipes are part of the book that Paulette made when she decided to start collecting recipes from family and friends. Carole wrote them out for her, and my favourite part is right at the bottom where she has written a note to Paulette. <br />
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Not necessarily to be eaten together, enjoy Carole's pickled vegetables and caramel pudding!<br />
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(I have deciphered Carole's handwriting - and that was not easy! - PLEASE check her copy and if anyone sees a mistake, let me know straight away!!).<br />
<br />
Emma<br />
<br />
<u><br />
</u><br />
<u>Pickled Vegetables</u><br />
Boil 2 pints white vinegar, 2 cups water, 2 cups sugar, 1tsp salt.<br />
Cool<br />
Chop peppers, carrots, celery, cucumber, cauliflower, zucchini, beans.<br />
Fill jars loosely with the vegetables.<br />
Add bay leaf, crushed garlic clove, a little more salt.<br />
Pour over liquid.<br />
Keep in fridge.<br />
Leave four days, at least.<br />
<br />
<u>Caramel Pudding</u><br />
Vitamise:<br />
1 cup brown sugar<br />
2 Tbsp flour<br />
2 egg yolks<br />
2 cups milk<br />
A spot of vanilla<br />
<br />
Bring to the boil stirring.<br />
Add 1 Tbsp butter.<br />
Boil for 2 hours.<br />
When cold, add beaten egg whites.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoRzohnxco9qjHClRXpFJnHvu1c538glcHIkavKOn7rmpesLsgsR1T2baKOQPU32KYDndrNDkbH9O0U1HIZPUV2eDBpJH1l14sNA2i9wLsfApw_yY5gY3HvZoGmWuJFE5xeOAT3sLpVk/s1600/Vegies+and+Pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoRzohnxco9qjHClRXpFJnHvu1c538glcHIkavKOn7rmpesLsgsR1T2baKOQPU32KYDndrNDkbH9O0U1HIZPUV2eDBpJH1l14sNA2i9wLsfApw_yY5gY3HvZoGmWuJFE5xeOAT3sLpVk/s320/Vegies+and+Pudding.jpg" height="320" width="229" /></a></div>
Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com2tag:blogger.com,1999:blog-8902168275407156373.post-79766949941361902672012-03-03T20:19:00.001+13:002012-03-18T16:38:07.499+13:00Phil Levy - 30th July 1935-3rd March 1987<span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><b>(from Emma Levy)</b></span><br />
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Today is 25 years since my dad died. This weekend's blog is a special tribute him. Although, 25 years later, my memories of him are not as strong as I wish they were, the essence of him still is. He was a man who adored his family. He loved his friends, and loved having them over and playing the host, particularly introducing them to a new wine or whisky that they MUST try. <br />
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His parents ran a clothing store on the main road of Lower Hutt, which he later ran. That meant he was pretty available during the day - he dropped me off at school some days, came to school events, and the shop was a place we frequented. As a kid I remember playing there, running through clothes and getting told off. He had a store in Lower Hutt and one in Wainuiomata, which we would go to less frequently, but it was in a mall that had a sweets shop that sold meringues in the shapes of animals, and we were allowed to choose one each time we were there. (And he had a shop assistant called Judy who, according to dad, wore her pyjamas under her floor length skirt on very cold days). There were many stories that dad told that didn't sound likely, but we never knew for sure. <br />
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Everyone in Lower Hutt seemed to know him. We'd walk down High St and people would call out "Hi Phil, how's the family?". They'd stop and have a chat for what seemed like an eternity, and when they finally finished and walked away, I'd say "Who was that?" and he'd say "I don't know." Every time I would shriek and ask how he could talk to someone for THAT long about their lives and not know who they were. But he could. <br />
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Dad was a great food lover - yes it could be said that he over-indulged at times - and particularly loved all the foods that came out only once a year for Jewish festivals. A special love was his mother's Maztah Balls - these are balls made out of the "large square crackers" called Matzah, that Jews eat at Passover (Pesach). They are VERY yummy in a bowl of chicken soup. As his mother was ageing, she called up my mother (not her own son) to learn how to cook them in case she died sometime soon. Although she frequently considered dying very soon, she was as tough as nails and was a strong presence in our lives. It was the death of my dad, her only son, that proved too much for her, and she passed away four weeks after he did. This recipe, therefore, is a salute to them both - the mother who made the maztah balls, and her son who loved to eat them.<br />
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Today, 3rd March, I remember my dad, Phil, with love.<br />
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<u>Matzah Balls</u><br />
4 sheets Matzah<br />
1 good-sized onion, chopped<br />
Salt and pepper<br />
1 teacup Matzah Meal<br />
1 egg<br />
1/2 tsp nutmeg<br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #363425; font-size: 16px; line-height: 24px;"><br />
</span></u><span class="Apple-style-span" style="color: #363425;"><span style="font-size: 16px;">1. Soak matzah, then </span>drain<span style="font-size: 16px;"> in sieve.</span><br />
<span style="font-size: 16px;">2. Press water out with back of spoon.</span><br />
<span style="font-size: 16px;">3. Leave to dry while frying onion.</span><br />
<span style="font-size: 16px;">4. Take off heat.</span><br />
<span style="font-size: 16px;">5. Add egg, salt & pepper, and ½ tsp nutmeg.</span><br />
<span style="font-size: 16px;">6. Mix well.</span><br />
<span style="font-size: 16px;">7. Add matzah meal until it's the right consistency for rolling.</span><br />
<span style="font-size: 16px;">8. Roll into balls with wet hands and roll balls into matzah meal.</span><br />
<span style="font-size: 16px;">9. Put on flat dish and refrigerate.</span><br />
<span style="font-size: 16px;">10. Later, drop the balls into boiling, salted water until they rise to the top.</span><br />
<span style="font-size: 16px;">11. Do a few (3-4) at a times as to keep the water boiling.</span><br />
<span style="font-size: 16px;">12. As soon as they rise, remove with spoon.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseXDBrY02x1TPTADm4DJ8DVkCDMO4h_XJsH12hmRNWy8eNkXFnVLWmiuJBzuyf0E-DgNrQMRDvoVmShyphenhyphenNwmejhxZEkXseDJiJFLm1KLmNeLEm3Nk_loJtl0SCx81LbUzjFF7NkCJoc2g/s1600/Phil+and+Raoul.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseXDBrY02x1TPTADm4DJ8DVkCDMO4h_XJsH12hmRNWy8eNkXFnVLWmiuJBzuyf0E-DgNrQMRDvoVmShyphenhyphenNwmejhxZEkXseDJiJFLm1KLmNeLEm3Nk_loJtl0SCx81LbUzjFF7NkCJoc2g/s320/Phil+and+Raoul.jpg" width="247" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #363425; font-size: 16px;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #363425; font-size: 16px;">The fabulous photo above was sent in by Raoul Ketko, a lifelong friend of my dad. Raoul said that naturally they had to sample the wine to ensure it would complement the meal properly. Read the comments section below for Raoul's memories of Phil and their friendship. </span></span><br />
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</span></span>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com8tag:blogger.com,1999:blog-8902168275407156373.post-17996978742302267642012-02-26T19:26:00.000+13:002012-02-26T19:26:12.659+13:00Brandy and Chocolate Ice-cream<span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><b>(from Nicki and Emma Levy)</b></span><br />
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This delectable ice-cream was a favourite of our mum's, and is SO creamy and delicious. No, we weren't brandy drinkers as children, but we loved this!! It is REALLY easy to make and always impressed dinner party guests. Enjoy!<br />
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<span class="Apple-style-span" style="font-family: Helvetica;">3 egg whites</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">1/2 cup sugar</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">300ml whipped cream</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">2 tbsp brandy</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">1 dspn cocoa</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">little hot water</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">1. Beat egg whites stiffly.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">2. Add sugar & beat well.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">3. Add whipped cream. Stir lightly.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">4. Divide mixture into two.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">5. Add brandy to one half & cocoa melted in the hot water to the other half.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">6. Put alternate spoonfuls into ice-cream tray.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">Do not stir or mix.</span><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><span class="Apple-style-span" style="font-family: Helvetica;">Freeze.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvP8GDK6mKBt57HEyH8uhkuEl8jKdeBGT6g3w2x16rWgNAxMinuD89hbSkuS4PR2Tseb74WIkP8T87lNGZpJT4f3kqedA95fkkhImc_NzDPf-OSn-VJubwJ7QSCaHykdjXVXzVEvnIEU/s1600/Ice-cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbvP8GDK6mKBt57HEyH8uhkuEl8jKdeBGT6g3w2x16rWgNAxMinuD89hbSkuS4PR2Tseb74WIkP8T87lNGZpJT4f3kqedA95fkkhImc_NzDPf-OSn-VJubwJ7QSCaHykdjXVXzVEvnIEU/s320/Ice-cream.jpg" width="240" /></a></div><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com0tag:blogger.com,1999:blog-8902168275407156373.post-60275986220821779482012-02-19T19:47:00.001+13:002012-02-19T19:57:50.712+13:00Thanks Nana<span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><b>(from Becs Addison)</b></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Today's recipe is a very special one, sent to us from a fellow blogger. Becs Addison is a woman of many talents - using recycled materials to make wonderful creations that you can find in her blog, Born Again Creations. Bec's most recent entry in her own blog was the story of her Nana's bran muffins, which she has shared with Pass It On. Do check out her blog (you'll never look at your old tea towels in the same way again).</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Bec's blog: http://bornagain-creations.blogspot.com.au/</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Bec's Facebook page: https://www.facebook.com/pages/Born-Again-Creations/121505087928245</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nYWFF2PEKPgqkUVstr_eBoUX2z9ZwhoWKoE2plUqXFmbdOuO0M_AjmRmdNYlIIYnKTegJ0c8iDtSjNbUK0IEpIdOHeBO2aRtrrtwH6RhdeX0PiV4gM6uZ_PkLnRrKR2Cz_pJJCaGoRI/s1600/Nana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nYWFF2PEKPgqkUVstr_eBoUX2z9ZwhoWKoE2plUqXFmbdOuO0M_AjmRmdNYlIIYnKTegJ0c8iDtSjNbUK0IEpIdOHeBO2aRtrrtwH6RhdeX0PiV4gM6uZ_PkLnRrKR2Cz_pJJCaGoRI/s320/Nana.jpg" width="239" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">Joyce Arend</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">12th May 1916 - 1st January 2010</span></div><span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><b><br />
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<span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 21px;">When I was a girl my mum took my sisters and I to visit our maternal grandmother in Timaru in the Canterbury region of New Zealand. We stayed in her little brick house with the outdoor toilet and sturdy kitchen table for a few days catching up on family news and as always with Nana Joyce, laughing <i>a lot</i>.<br />
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One evening we were all a little peckish after dinner so Nana whipped up some bran muffins to fill the gap before bed. They were the best muffins I'd ever tasted and even as a child I just knew I had to get her to write down the recipe for me. And she did.<br />
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We haven't had much bran in the kitchen in the last few gluten free years. I hadn't really given this recipe any thought until one day last week I decided that one of Nana's muffins was long overdue so I added BRAN to my shopping list.<br />
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I love these muffins, they're sweet and nutty and have an almost caramel like flavour.<br />
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<i>1 oz / 30g butter</i><br />
<i>1/2 C brown sugar</i><br />
<i>1/2 tsp baking soda (bicarb)</i><br />
<i>1 C flour (I use spelt or wholemeal)</i><br />
<i>1/4 raisins or sultanas (optional)</i><br />
<i>3 Tbsp golden syrup or agave syrup</i><br />
<i>1 C milk of your choice, I use almond</i><br />
<i>1 C good quality wheat bran</i><br />
<i>1 tsp baking powder</i><br />
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<i>Preheat oven to 200 degrees centigrade. </i><i>Melt butter, sugar, and golden syrup in a pot until brown and bubbling. In a separate bowl dissolve baking soda in milk then add to the butter and sugar mixture. Add the remaining ingredients and mix together. Pour into greased muffin tins and bake for 10 - 15 minutes.</i><br />
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Perfect for a breakfast on the go, a school lunch box, or with a cup of tea...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjZnQpvYqSg3BvluIi7TbjaXjlnoea_MLmMsOmztrqnYBKavQHZkVyHHbYT2CSCJELRPPWSoneE9FD1nyuCi2bD73NKMxkmfU8xYCmWAk5CWGh5Esv0ZXUfGGDCcpMDBpUETSB01wwzE/s1600/Tea+and+muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjZnQpvYqSg3BvluIi7TbjaXjlnoea_MLmMsOmztrqnYBKavQHZkVyHHbYT2CSCJELRPPWSoneE9FD1nyuCi2bD73NKMxkmfU8xYCmWAk5CWGh5Esv0ZXUfGGDCcpMDBpUETSB01wwzE/s320/Tea+and+muffin.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 21px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 21px;">which is just how I like to enjoy mine - in one of Nana's cup and saucers.</span>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com2tag:blogger.com,1999:blog-8902168275407156373.post-46111468898466615312012-02-12T19:25:00.000+13:002012-02-12T19:25:04.369+13:00Lemon Chicken<div><span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><b>(from Emma Levy)</b></span></div><div><br />
</div>This is a recipe that I made, but has a special place in the Pass It On blog as it's possibly the ONLY dish I ever made for my dad. When I was in Form 2 (12 years old) at Hutt Intermediate School, I did cooking lessons. (Actually, a side-bar here, the girls did cooking and sewing and the boys did metalwork and woodwork, which I now can't quite believe!! Fingers crossed that things are different in schools in 2012!!). Anyway, we did cooking class for half the year, and you had a partner through that year. Mine was Nicola, and I'm fairly sure we indulged more in giggling and mucking around than we did in learning how to cook, but at the end of the half year we had to invite a parent, or parents, in for lunch which we would cook and serve to them. We had to source new recipes that we'd never made before. As my mum worked in a school (not mine), she wasn't really able to leave during the day, but my dad was usually available as he ran his family's clothing store and could easily pop out. So dad came along on this day to the cooking room, and Nicola and I each cooked up a meal for her mum and my dad. All I can remember of the menu is that I made Lemon Chicken. I found the recipe in the same Junior Cook Book that the CFP came from, and it was DELICIOUS. The lunch was a great success, and Lemon Chicken found its way into the Levy family repertoire. In fact, my brother Adam used to say that when I had children all they would eat was Lemon Chicken followed by Chocolate Fudge Pudding. <div><br />
</div><div>Not a bad life, I thought. </div><div><br />
<div><br />
</div><div><u>Lemon Chicken</u> (Junior Cook Dinner Book, Mary Pat Fergus)</div><div>Ingredients:</div><div>6 chicken breasts</div><div>1/4 cup flour</div><div>1 tsp salt</div><div>1/4 tsp pepper</div><div>100g butter</div><div><br />
</div><div>Sauce:</div><div>2 tsp soy sauce</div><div>1/4 cup oil</div><div>A dash of salt & pepper</div><div>1/4 cup lemon juice</div><div>2 tsp grated lemon rind</div><div>1/2 tsp grated green ginger</div><div><br />
</div><div>1. Turn oven on to 180C (350F).</div><div>2. Lightly grease a large flat baking dish.</div><div>3. Put flour, salt & pepper into a medium size paper bag.</div><div>4. Toss chicken in bag, one piece at a time.</div><div>5. Arrange in a single layer in the baking dish.</div><div>6. Melt butter in a small pan. </div><div>7. Pour it all over the chicken. (these days I spray with olive oil spray instead)</div><div>8. Put in oven.</div><div>9. Bake for 30 mins.</div><div>10. Meanwhile, mix soy sauce, oil salt, pepper, lemon juice, rind and ginger in a bowl.</div><div>11. Take chicken out of the oven.</div><div>12. Turn chicken pieces over.</div><div>13. Pour sauce over chicken.</div><div>14. Bake for 30 mins more.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgy27Z99GYMFd8qss9o8fIm0TxDnWh6pyFUQmX9CDsS8q8Cijjs45iaXrgWVtRl5RLwZJk9HGFBbWMuNC0FNvy4t16-8QLw0VMigkNu-_jG_I_06B9ex2mPj9s3gNuow0K5HAZQNSdHc/s1600/Lemon-Garlic-roasted-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgy27Z99GYMFd8qss9o8fIm0TxDnWh6pyFUQmX9CDsS8q8Cijjs45iaXrgWVtRl5RLwZJk9HGFBbWMuNC0FNvy4t16-8QLw0VMigkNu-_jG_I_06B9ex2mPj9s3gNuow0K5HAZQNSdHc/s320/Lemon-Garlic-roasted-chicken.jpg" width="320" /></a></div><div><br />
</div></div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com3tag:blogger.com,1999:blog-8902168275407156373.post-3265447866133741832012-02-05T17:13:00.001+13:002012-02-05T17:15:22.358+13:00French Onion Soup<span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><b>(from Emma Levy)</b></span><br />
<br />
My mother was born in Belgium. In her family home she spoke Yiddish, but in the rest of her life she grew up speaking French. We kids gave her a hard time for not speaking it to us as youngsters - instead we plodded through high school French like everyone else. I do remember enjoying getting a reaction out of her by speaking French to her in the most broad New Zealand accent I could possibly muster. She always shrieked "DON'T, you KNOW how to pronounce it properly!". I did, but that wasn't nearly as much fun.<br />
<br />
To keep up her French-speaking, Mum joined the Wellington branch of the "Alliance Francaise". Each month she popped off to meetings to do whatever they did, but the best times for us was the once a year they were held at our house. In the afternoon Mum would start the French Onion Soup, and by the time the guests were due to arrive, the smell of the soup would have drifted through the house. A short time later, the house would be full of chatter in French. We really wanted to be in the room but had to be satisfied with hanging around until the meeting started, and then maybe being allowed back in the room when they stopped for food. The weirdest thing about it was having my French teacher there (oooooo a teacher IN MY HOUSE!!). <br />
<br />
The memory of the sounds of French and the smell of the soup stays with my sister and I. Nicki, bless her, asked Mum for the recipe, so Mum typed it out for her, and I have copied it out below exactly as she wrote it. As you will see, it's from an "old book" so is not metric - a treat for our Northern Hemisphere followers!<br />
<br />
<u>French Onion Soup</u><br />
Old book, so with ounces and pounds!!<br />
The recipe starts with<br />
The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavour which characterises a perfect brew.<br />
<br />
1 12 lb thinly sliced onions (I made a quiche and used 2kg onions, so would probably use that quantity for the soup)<br />
1 1/2 oz butter<br />
1 Tbsp oil<br />
Cook onion slowly for 15 min in butter and oil, in a covered heavy bottomed pan.<br />
<br />
1 tsp salt<br />
1/4 tsp sugar (helps to brown)<br />
Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.<br />
<br />
1 1/2 oz flour<br />
Sprinkle in the flour and stir for 3 min.<br />
<br />
3 1/2 pints boiling brown stock, beef bouillon, or 1 1/2 pints of boiling water and 1 1/2 pints of stock or bouillon<br />
1/4 pint dry white wine or dry white vermouth<br />
slat and pepper to tast<br />
Away from heat, blend in the boiling water. Add the wine, and season to taste. Simmer partially covered for 30-40 min or more, skimming occasionally (<i>or, don't bother!</i>) & check the seasoning.<br />
<br />
*Can be left aside uncovered until ready to serve (or covered in the fridge). Then reheat to simmering point.<br />
<br />
3 Tbsp cognac (<i>well, you don't HAVE to</i>)<br />
rounds of hard toasted french bread<br />
1/4 to 1/2 lb grated Swiss or Parmesan cheese<br />
Just before serving, stir in the cognac. Pour into a soup tureen or soup bowls over the rounds of bread, and pass the cheese separately.<br />
<br />
<i>(Please yourself as to whether you do this last lot - but some brandy or cognac is rather yummy)</i><br />
<i><br />
</i><br />
Bon Appetit!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiY-6zQ6rbbyRX43dIpRdJZ10GcvL0OvWaFb2zyN9fjWkTFqft2yN8KjU1AqYH1hGkEmNeYZ8djlZ2rmsqCh8gi9fe43ypOiJu1uyrK2nLB6dC27hEeOrvbCaq7R02kHHm_OAzbAk3Bqc/s1600/French+flag.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiY-6zQ6rbbyRX43dIpRdJZ10GcvL0OvWaFb2zyN9fjWkTFqft2yN8KjU1AqYH1hGkEmNeYZ8djlZ2rmsqCh8gi9fe43ypOiJu1uyrK2nLB6dC27hEeOrvbCaq7R02kHHm_OAzbAk3Bqc/s1600/French+flag.png" /></a></div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com3tag:blogger.com,1999:blog-8902168275407156373.post-54273933702875702012-01-29T17:38:00.001+13:002012-01-29T18:34:53.674+13:00Granny's Cucumber salad<span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21px;"><b>(from Nicki Levy)</b></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Granny (Mum's mum) was born in Poland but lived her adult life in Brussels, where Mum was born, and then Sydney. I don't remember her cooking us anything. All I remember is her peeling an apple with a knife before eating it. We loved to watch one long peel come off the apple with no breaks. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">However, Mum used to make this recipe of her Mum's a lot and I loved it. As much as I have sweet tooth, I always loved any salad with as much vinegar as possible. The recipe below was given to me by Mum orally and I wrote it down as she spoke. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I decided to take a photo of a cucumber to go with this blog post, then decided just to make the salad for dinner tonight (one of my sons, Gil, has inherited my taste for vinegar and pickles), so here it is:<br />
<br />
<u>Mum's version of Granny's cucumber salad</u><br />
<br />
1. Slice a cucumber VERY finely. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Sprinkle salt through it, put it in a bowl with a plate over it and a heavy weight on the plate so that the cucumber is squashed down (whatever's on the plate will get its bottom wet so wrap it with glad wrap our use something that can take it).<br />
3. Leave it for an hour or so - or longer if you want - then pour off the liquid, drain it well. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Pour over the dressing:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The original dressing, from memory, was: </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup white vinegar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar - heated and boiled a few minutes, then cooled & when cold pour over cucumber.<br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mum did not measure exactly & used less water and less sugar. Experiment! It is always easy enough to add a little sweetener later if not sweet enough or some extra sugar melted in a little water. Better made well before you need it to let it all soak through.</span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kWVD6Kph0ztBTxIbJi3RZdhwXV9rBjvz_uQo0BH25cX8f3RUMOK-yejZgvoycRmraJ12BugaZWK2D0RAdD3kjTq8bIIB8z1udnEoe3mccWRIhGrd4WT1s1cDd2_qVN87k15pMLta5d8/s1600/Cucumber4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kWVD6Kph0ztBTxIbJi3RZdhwXV9rBjvz_uQo0BH25cX8f3RUMOK-yejZgvoycRmraJ12BugaZWK2D0RAdD3kjTq8bIIB8z1udnEoe3mccWRIhGrd4WT1s1cDd2_qVN87k15pMLta5d8/s320/Cucumber4.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;">Gil enjoying his late great-Granny's cucumber salad</span></div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com2tag:blogger.com,1999:blog-8902168275407156373.post-76138187399345296712012-01-22T18:49:00.000+13:002012-01-22T18:49:31.851+13:00Apricot Fudge Cake<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-AU</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal"><span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px;"><b>(from Andrea Kenrick)</b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My mother wasn’t the greatest of chefs so I suspect she didn’t get to dad’s heart through his stomach. However, she does have a knack with baking and slices so perhaps she made this for him at an opportune moment! <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This recipe comes from mum’s handwritten recipes so I’m not sure where it originated but I certainly knew that it had to come into my own cookbook once I started one. This slice always holds a special place in my heart, not only because it’s so yummy it’s almost unbelievable, but because it always reminds me of dad and his warmth and charm and how much he loved it and mum.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In our family it was always billed as dad’s favourite and always made especially for him. Us kids all knew that and hoped maybe we’d get one slice….if we were lucky. It was also understood that dad got to have this after we’d gone to bed because it always seemed to disappear pretty quickly without much input from us!<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I remember his smile when he knew that mum, and then me, was making it for him. He’d get a twinkle in his eye like a small boy waiting for a treat. That’s how I like to remember him – being deliciously cheeky and loving the finer things in life and being spoiled. It also reminds me how nice it is to do something for someone else. That making a slice of heaven for someone else is a great way to show how much you love them. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So I say – make this recipe and not only will you love it yourself, but share with your loved ones and enjoy their appreciation because you took some time to do something gorgeous and spoily. It’s super easy to make and tastes like heaven. I like to make it every now and then for dad, knowing that he loved being spoiled and he loved Apricot Fudge Cake!!</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><br />
</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Apricot Fudge Cake<o:p></o:p></b></div><div class="MsoNormal">Melt together<o:p></o:p></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;">4oz butter<o:p></o:p></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;">3oz brown sugar<o:p></o:p></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;">½ tin condensed milk<o:p></o:p></li>
</ul><div class="MsoNormal">Add<o:p></o:p></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;">1 Cup dried apricots (chopped)<o:p></o:p></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt;">1 packet of crushed plain biscuits<o:p></o:p></li>
</ul><div class="MsoNormal">Press into a greased sponge roll tin and sprinkle well with desiccated coconut. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobcWGWYUt0qOluZlhB2igDumFHNvnMthk_MZ_E__gL2gmWG4BnKGBaUB5c3aIkaQFiD44GPGVGPG1_P3dtbqi7xOdb_U02vih-FP091LrlnU5ArT6Pc3abUbcHdSLJp1cmwDM_7FwrP0/s1600/Andrea%2527s+dad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobcWGWYUt0qOluZlhB2igDumFHNvnMthk_MZ_E__gL2gmWG4BnKGBaUB5c3aIkaQFiD44GPGVGPG1_P3dtbqi7xOdb_U02vih-FP091LrlnU5ArT6Pc3abUbcHdSLJp1cmwDM_7FwrP0/s1600/Andrea%2527s+dad.jpg" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><!--EndFragment-->Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com0tag:blogger.com,1999:blog-8902168275407156373.post-64334702230343318502012-01-15T16:18:00.001+13:002012-01-15T16:21:11.146+13:00Chocolate Fudge Pudding (CFP)<b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">(from Emma Levy)</span></span></span></b><br />
<br />
<br />
<br />
<br />
I like to call Chocolate Fudge Pudding (or CFP as it's known in the Levy family) my "signature dish". How does a dish become one's signature dish? Because it was the only dessert I could make, and I made it repeatedly. This hot chocolate pudding became a favourite in my family, and is now a favourite of our kids. It's easy to make, though from memory I did go through a phase where I left a vital ingredient out each time, but that speaks to my attention problems rather than the recipe which is very straightforward.<br />
<br />
The reason CFP deserves a spot in the Pass It On blog is that it's the last thing I ever baked for my mum. That night was also the first time she met my husband-to-be, so it was a special night all around. It was entirely fitting that it was the last thing I baked for her, as mum loved it and always told me that at a restaurant you should work out what you want for dessert first, and then decide on a main course that will leave you with enough room. It was also fitting that it was the first thing Richard ever tasted of my baking, as he soon worked out there was a small repetoire so at least we were starting with the best.<br />
<br />
My brother also needs a mention here (he's alive and well but doesn't read cooking blogs, even when his sister co-facilitates them) as he thinks the cookbook is hilarious because it's really obvious that there's only one recipe I make, as all the pages are crisp and white until you get to the CFP page, which is splattered in chocolate.<br />
<br />
And credit where credit's due, the recipe is from Mary Pat Fergus' "Junior Cook Dinner Book", first published in 1972. The juniors will love to make it and eat it, and the seniors will love it just as much.<br />
<br />
<u>Ingredients</u><br />
1 cup flour<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
3/4 cup white sugar<br />
2 Tbsp cocoa<br />
50g butter<br />
1/2 cup milk<br />
1 tsp vanilla<br />
<br />
<u>Topping</u><br />
1/2 cup brown sugar<br />
1 Tbsp cocoa<br />
1 cup hot coffee <br />
<br />
<u>Directions</u><br />
1. Turn oven on to 180C.<br />
2. Sift flour, baking powder, salt, sugar, and the 1 tsp cocoa into mixing bowl.<br />
3. Melt butter. Stir in the milk and the vanilla.<br />
4. Stir into the mixing bowl until it's all well-mixed.<br />
5. Spoon it all evenly into a greased casserole dish.<br />
6. Sieve brown sugar and 1 tsp cocoa evenly over.<br />
7. Pour the hot coffee over it all - DON'T STIR IT.<br />
8. Bake for 50 mins.<br />
<br />
Serve with cream or ice-cream (the diet starts tomorrow).<br />
<br />
(I find this makes quite a small amount and tend to double it if there's a big group, or just make 1 1/2 times the amount for a normal sized one. For a romantic dinner for two - the above is perfect!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZGU3fGQS_QTNiAldmtOcT0W4eEBnSJ7Ae9EuiZDQ7uJEDNE50wysGF1uyPY9IgJFynN9aHUe4ugoclsVo7VnT9jyWc9B-9rFTgeOWDvNQX3ZQxaYbUkJwc5KQ1SAk7ngJmuvL5c09_8/s1600/CFP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZGU3fGQS_QTNiAldmtOcT0W4eEBnSJ7Ae9EuiZDQ7uJEDNE50wysGF1uyPY9IgJFynN9aHUe4ugoclsVo7VnT9jyWc9B-9rFTgeOWDvNQX3ZQxaYbUkJwc5KQ1SAk7ngJmuvL5c09_8/s320/CFP.jpg" width="239" /></a></div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com13tag:blogger.com,1999:blog-8902168275407156373.post-65576290375469323132011-12-25T20:31:00.002+13:002011-12-25T20:36:40.402+13:00Aunty Jean's Christmas Pie<span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif; font-size: 15px;"><b>(from Mary Knox)</b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 15px;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;">My mother's sister</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><span class="il" style="background-attachment: initial; background-clip: initial; background-color: #ffffcc; background-image: initial; background-origin: initial; color: #222222;">Jean</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;">Owen was perhaps the loveliest person I've ever known - gentle, kind and gracious.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;">When our daughters were little we spent a Christmas season in Montreal, and I remember Auntie</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><span class="il" style="background-attachment: initial; background-clip: initial; background-color: #ffffcc; background-image: initial; background-origin: initial; color: #222222;">Jean</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;">saying she would make a "Christmas Pie" for a special lunch. We had no idea what this would be, though later I realised I had seen Auntie</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><span class="il" style="background-attachment: initial; background-clip: initial; background-color: #ffffcc; background-image: initial; background-origin: initial; color: #222222;">Jean</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;">knitting unobtrusively for a while ...</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;">Anyway, on the lunch table was a cake-shaped decoration made of cardboard and paper, with ribbons radiating from it, each going to a place with a child's name attached. When they were told to, each child slowly pulled the ribbon, and drew from inside the pie a little gift. The girls each got a tiny doll with knitted nightie and sleeping bag.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;">That was typical of Auntie</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><span class="il" style="background-attachment: initial; background-clip: initial; background-color: #ffffcc; background-image: initial; background-origin: initial; color: #222222;">Jean</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;">'s thoughtfulness. She was a good cook too, but that's another story.</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Calibri, Verdana, Helvetica, Arial; font-size: 15px;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9Xr8dvGIgwixghphnCLVFXaKKvY5nJOc5kLVCsrGo8ir4TayoUVF_jyFkTFkji44vVpvfPuRhxZzwT6oUpF9TqML_YgTw5ALgqRX13MnjeWF0Axfn_m1jsIEQVAUhCiD7fPC21w3uHc/s1600/AuntieJean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9Xr8dvGIgwixghphnCLVFXaKKvY5nJOc5kLVCsrGo8ir4TayoUVF_jyFkTFkji44vVpvfPuRhxZzwT6oUpF9TqML_YgTw5ALgqRX13MnjeWF0Axfn_m1jsIEQVAUhCiD7fPC21w3uHc/s400/AuntieJean.jpg" width="336" /></a></div><span class="Apple-style-span" style="color: #222222; font-family: Calibri, Verdana, Helvetica, Arial;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 15px;"><br />
</span></span><i><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Calibri, Verdana, Helvetica, Arial; font-size: 15px;"> </span></i><br />
<div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"><span class="il" style="background-attachment: initial; background-clip: initial; background-color: #ffffcc; background-image: initial; background-origin: initial; color: #222222;">Jean</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 15px;">Owen in 1964</span></span></i></div><br />
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</span></i>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com1tag:blogger.com,1999:blog-8902168275407156373.post-19296755332614046352011-12-11T15:56:00.007+13:002011-12-25T20:33:09.166+13:00Three disasters for the price of one!<span class="Apple-style-span" style="border-collapse: collapse;"><b><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;">(from Paulette Robinson)</span></b></span><br />
<br />
Today, lucky followers, you get three recipes kindly contributed by Paulette, from her mother, Carole Charles. Carole was also "Auntie Carole" to Emma, who was the beneficiary of Carole's creativity up until the time she died in 2007.<br />
<br />
Carole was known to be a great cook, however when dishes were served up they were put on the table with a qualifier of "It's a disaster, I completely mucked it up, I left an important ingredient out, I let something burn, I ruined it, you don't have to eat it, it's awful...." It was only newcomers whose eyes widened at the thought of the ruined food they were obviously going to have to eat anyway, as it was being dished up on their plate at that very moment. The more seasoned recipients knew they were about to taste yet another delicacy from Kitchen Carole.<br />
<br />
As the kids got older we would get in first: "Here's Carole's disaster, oh no it looks TERRIBLE, we can't eat THAT, we'll DIE of food poisioning!!!", then everyone would merrily dig in and enjoy as Carole told us all to shush up.<br />
<br />
Carole contributed these recipes when Paulette was collecting from family and friends for her own recipe book. Paulette has kindly "translated" Carole's handwriting, and here are the three goodies: <br />
<br />
<u>Gefilte Fish</u><br />
Use a mix of three fish – Snapper, Cod etc.<br />
To the minced fish add: a slice of soaked bread, one egg, pepper, salt, 1 T/Spoon sugar, 1 small minced onion.<br />
Add cold water – up to 1 cup but keep firm.<br />
Roll into balls and fry.<br />
Stew in water with sliced carrot or better still tetra packed stock very gently for 1 hour.<br />
<br />
<u>Yum Potatoes</u><br />
Slice potatoes<br />
Slice fennel and put in lemon water<br />
Heat milk, cream, garlic, salt and pepper<br />
Put in oven – grill off.<br />
<u><br />
Grandma Corn’s Almond Cake</u><br />
¼ lb butter <br />
Small cup sugar<br />
½ lb flour <br />
1 t/sp baking powder<br />
1 large egg<br />
Almond essence<br />
Pinch salt<br />
<br />
1. Beat butter & sugar.<br />
2. Add eggs & essence then dry ingredients.<br />
3. Put half in the tin and spread apricot jam on top, then add other half.<br />
4. Press almonds all over top.<br />
5. Bake at 350/180 .<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrHzBLAhkVs5xXvVRrnJXkAaVw9QIaajBq8DTZXvoDymalhNxDZK7bP1B6F6kabUVt-O6mqc3Sr7yxRZ3m9TBCcvTIn0ycIZNkhjU4h8skOxMu1TvlKN1MaxymVTZAr_VTszOxvdQ7Ns/s1600/Fish+Yum+Almond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrHzBLAhkVs5xXvVRrnJXkAaVw9QIaajBq8DTZXvoDymalhNxDZK7bP1B6F6kabUVt-O6mqc3Sr7yxRZ3m9TBCcvTIn0ycIZNkhjU4h8skOxMu1TvlKN1MaxymVTZAr_VTszOxvdQ7Ns/s320/Fish+Yum+Almond.jpg" width="223" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0bg6usgqpkTUzen7TSoR1RdlCaOM-zueDvdEBHaPg1PLexHshnW7_MQKziNuHCs4B2vXcT6oOMjah_6-JvsAsu474BVDdkIyup48-t3hoNH4GuT_zMKhzWziV1cnWtM3K8FKbMIHGPA/s1600/Carol+and+Paulette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0bg6usgqpkTUzen7TSoR1RdlCaOM-zueDvdEBHaPg1PLexHshnW7_MQKziNuHCs4B2vXcT6oOMjah_6-JvsAsu474BVDdkIyup48-t3hoNH4GuT_zMKhzWziV1cnWtM3K8FKbMIHGPA/s320/Carol+and+Paulette.jpg" width="320" /></a></div><div style="text-align: center;">Paulette and Carole</div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com2tag:blogger.com,1999:blog-8902168275407156373.post-11731499328810218242011-12-02T09:44:00.004+13:002011-12-02T09:49:06.741+13:00Ethel's Bananas in Lemon Syrup<span class="Apple-style-span" style="border-collapse: collapse;"><b><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;">(from Mary Knox)</span></b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><b><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;">My mother-in-law didn't much like cooking. In fact she didn't enjoy any </span><span class="Apple-style-span" style="border-collapse: collapse;">sort of housework, though she did it. She would much rather be acting in a </span><span class="Apple-style-span" style="border-collapse: collapse;">play - she was a stalwart of Wellington Repertory, and before that a </span><span class="Apple-style-span" style="border-collapse: collapse;">leading light in amateur theatricals in Otaki. </span><span class="Apple-style-span" style="border-collapse: collapse;">So this recipe was </span><span class="Apple-style-span" style="border-collapse: collapse;">treasured for its simplicity, as well as its deliciousness. It is still </span><span class="Apple-style-span" style="border-collapse: collapse;">treasured in our family.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"></span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;"><b><u>(For 2 servings - multiply as necessary)</u></b></span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">Combine 1/2 cup sugar, 1/2 cup water and the juice of 2 medium lemons.</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">Heat and stir till the sugar dissolves. Pour the hot syrup over 4 bananas,</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">sliced once lengthwise and once crosswise, in a serving dish. Chill</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">overnight or for several hours. Serve with whipped cream.</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;"><b><u>Note:</u></b> I find it best to make sure the bananas are cut side down,</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">otherwise the cut surfaces can go a bit brown. Often I add some of the</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">rind of the lemons (pared off with a potato peeler) to the hot water, for</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">extra flavour, and remove it before adding the syrup to the bananas.</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuqjQPB0XNeJd69vCCO1oP9UyMpA_P4HNbDwAqMpeYpOv6LgLwR-OKNfgjK6HSkckGfhT-M0-zFyHLVVBzyhD6GWkbeWxxi4uLHBOJSw9zoz2qE-0dxm5L0UmhC-rsV_mubdbqtJAo-A/s1600/Ethel2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuqjQPB0XNeJd69vCCO1oP9UyMpA_P4HNbDwAqMpeYpOv6LgLwR-OKNfgjK6HSkckGfhT-M0-zFyHLVVBzyhD6GWkbeWxxi4uLHBOJSw9zoz2qE-0dxm5L0UmhC-rsV_mubdbqtJAo-A/s320/Ethel2.jpg" width="197" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><i><b>Ethel Knox on her wedding day in 1927</b></i></span></span>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com1tag:blogger.com,1999:blog-8902168275407156373.post-52525062013176001742011-11-27T19:56:00.002+13:002011-12-02T09:50:05.328+13:00Whisky Log<b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(from Emma Levy)</span></span></span></b> <br />
<br />
This dessert is another Danielle Levy masterpiece, and I actually don't have words for how divine it is. Now that I think about it, it's possible I was underage when I was eating it. What I remember best about it (it's been a long time in between tastings) is that I would get a cake fork and take just a minute amount, because it was SO rich - and this is when I was young, when really nothing is too rich, so who knows what trying it in one's mid-forties would be like!! It was one of the dinner party regulars - how I miss the dinner party days. My parents threw a lot of dinner parties and I would sit at the top of the stairs in my pjs, instead of being asleep in bed, listening to the chatter and the laughter, wishing I could go down there and be with them.... This is not a recipe you'll use as an everyday one, but give it a go as a special treat. You won't regret it!<br />
<br />
<u>Ingredients</u><br />
1 packet Wine Biscuits (plain sweet biscuit)<br />
120 g Butter (softened)<br />
1 Egg<br />
1 cup Icing Sugar<br />
½ cup Whisky<br />
<br />
<u>Icing</u><br />
180 g Icing Sugar<br />
1 Tbsp Cocoa<br />
120 g Butter (softened)<br />
1 tsp Coffee<br />
<br />
<br />
<u>Directions</u><br />
1. Cream butter and icing sugar.<br />
2. Add egg, crushed biscuits, and whisky.<br />
3. Mix well.<br />
4. Put in fridge for 1 hour to firm a little.<br />
5. Shape into a log on grease-proof paper and roll it in the paper.<br />
6. Chill the log in the fridge for 4-6 hours.<br />
7. Mix icing ingredients.<br />
8. Once log is firm, unwrap from paper and ice with icing. <br />
<br />
This log is best served chilled.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidxsfT-XZiPNybYpnnN_YhljUA9LqGE9KlVMVY0lEdH3RAPTPUjShtYbzrD-BskVAOvN6dEGYGq9mqmp4lT5Db3bWde3p6k8sWP9QhZGvkBc02g0mm4xb6SDZQu8_TWPofISHPF4mMzo/s1600/IMG_0564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidxsfT-XZiPNybYpnnN_YhljUA9LqGE9KlVMVY0lEdH3RAPTPUjShtYbzrD-BskVAOvN6dEGYGq9mqmp4lT5Db3bWde3p6k8sWP9QhZGvkBc02g0mm4xb6SDZQu8_TWPofISHPF4mMzo/s320/IMG_0564.jpg" width="239" /></a></div><div style="text-align: center;">A photo of my mum, not sure at what age, but when I first saw </div><div style="text-align: center;">it I thought it was me - now that was a weird experience!!</div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com6tag:blogger.com,1999:blog-8902168275407156373.post-85615003032596461412011-11-24T20:55:00.012+13:002011-11-24T21:26:18.741+13:00Florence Christy Anglin's doughnuts (and holes)<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif;"><b>(from Johanna Knox)</b></span></div><span class="Apple-style-span" style="border-collapse: collapse; color: #073763; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;">At least four generations of women in my family have enjoyed using this recipe, with Florence Christy Anglin probably the first.</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;">As a child I adored making these with my mum and sister. We cut out the ring-shaped doughnuts from the pastry using a big jar and a small jar. The little 'holes' from the middle got thrown into the frying pan along with the rings. They were the best bit!</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;">I have no idea if it's true, but I like to think that it was frugal Florence Christy, in wartime, who was the first in the family to cook the holes as well as the doughnuts. What could be more frugal than that? :)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;"><b><u>To make:</u></b></span></div><span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;">2 eggs - beat.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;">Add:</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">Salt</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">Vanilla</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">1 cup sugar</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">2 tbsp melted butter</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">3/4 cup milk</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse;">Then add (or sift in):</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">2 large tsp baking powder</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;">Enough flour just to roll pastry.</span><span class="Apple-style-span" style="border-collapse: collapse;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse;"></span><span class="Apple-style-span" style="border-collapse: collapse;">It shouldn't be too stiff.</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;">Roll pastry and cut out doughnut shapes.</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;">Fry in deep fat.</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;">(Note: after frying, we would often roll the doughnuts in cinnamon and castor sugar.)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8AKX3RhCMEFDasYzSDnMpOSEfBT-T0WxMXJKAjHlIG8hH-hMjiXB1UXK5hNRqygggQjAUlVJoWtTcLMCVgmuJ5Q8xSfdbHfotJcXYTFAl6Tf0XLBp31csLIuoAO5z5jxsr46ezzLvzc/s1600/Nannylores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8AKX3RhCMEFDasYzSDnMpOSEfBT-T0WxMXJKAjHlIG8hH-hMjiXB1UXK5hNRqygggQjAUlVJoWtTcLMCVgmuJ5Q8xSfdbHfotJcXYTFAl6Tf0XLBp31csLIuoAO5z5jxsr46ezzLvzc/s400/Nannylores.jpg" width="311" /></a></div><span class="Apple-style-span" style="border-collapse: collapse; font-family: Georgia, 'Times New Roman', serif;"><br />
</span>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com2tag:blogger.com,1999:blog-8902168275407156373.post-30417011733681559292011-11-20T19:37:00.002+13:002011-12-02T09:52:11.650+13:00Chocolate Crunch <b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(from Emma Levy)</span></span></span></b><br />
<br />
Those who were lucky enough to taste the after-school or party treats made by my mum will definitely have eaten this one! It was almost permanently in the cake tins at home. My mum was a working mum with three kids (and all their friends) and she needed a selection of tasty treats that didn't take too long to make. This was a favourite. Now that I'm an adult and use a lot of her recipes, I've realised how adept mum was at finding gastronomical treasures that she could whip up quickly. I make less of it than she did; it's a different era now and we're more conscious of the quantities of butter in things we make, but when there's a day that you don't really care, or have to produce something yummy at great speed, this is the recipe to turn to!<br />
<br />
(I'll probably get into trouble with this one like I did with the Plonk Cake - I really don't know where the recipe originated and am not claiming it as my mum's creation - but she made it a lot! If anyone knows who was the first of the Wellington women to introduce it, let me know and I'll make sure they get their due credit!).<br />
<br />
<u>Ingredients</u>:<br />
2 Dessertspoons Cocoa<br />
1 cup sugar<br />
225g butter<br />
2 cups flour<br />
2 tsp baking powder<br />
<br />
<u>Icing</u>:<br />
1 cup icing sugar, sifted<br />
1/4 cup coconut<br />
25g butter, melted and cooled<br />
1 tsp cocoa<br />
A little hot water<br />
<br />
<u>Directions</u>:<br />
1. Melt butter and sugar.<br />
2. Add to rest of ingredients.<br />
3. Place in sponge roll tin.<br />
4. Bake for 15-20 mins at 180C (350F).<br />
5. Cover with icing while hot and cut immediately.<br />
6. Leave to cool in tin.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphen04JDXwkjLP7QAbZC0A2sfZWLFWeEmox6n_REJHA0wpfNScipmJQWFvsQEfqsheXYvw3qDxZA3zlRkc84gT0fz29i5Ias_cnfXSyhuUD0vx96iATWN41tyRoV6_v7oz3SSE6QlncdSQ/s1600/Mum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphen04JDXwkjLP7QAbZC0A2sfZWLFWeEmox6n_REJHA0wpfNScipmJQWFvsQEfqsheXYvw3qDxZA3zlRkc84gT0fz29i5Ias_cnfXSyhuUD0vx96iATWN41tyRoV6_v7oz3SSE6QlncdSQ/s320/Mum.jpg" width="239" /></a></div><br />
<div style="text-align: justify;"> Danielle Levy (1937-2004)</div><span lang="EN-US" style="font-family: 'Helvetica Neue'; font-size: 14pt;"></span><span lang="EN-US"></span>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com7tag:blogger.com,1999:blog-8902168275407156373.post-8591668755721633332011-11-06T19:46:00.008+13:002011-12-02T09:53:23.411+13:00Adam Family's Strawberry Shortcake<b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(from Brittany Adam)</span></span></span></b><br />
<br />
Strawberry shortcake was my little brother's favorite. He was a great sailor, high jumper, and<br />
snowboarder. He didn't have a huge repertoire of recipes - he was 22 - but what he did know how to make was produced pretty prolifically, and to great reception. He died three months ago from meningitis. The recipe has been in our family forever, but it is as much his as anyone's.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibogTPYB3SxjmIQ-lAE_03aGbnovO2YvABZCj2yq8y8Cj7bSuMsL8KlwNytlgmloHip_Uh1Y6ctMLK1hAClkgJFan3X_cyXukwEgdbwzJhQYpObcZylAjLAU1Z2VNUA_Q8kOb8o7qrNFc/s1600/218cm+high+jumper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibogTPYB3SxjmIQ-lAE_03aGbnovO2YvABZCj2yq8y8Cj7bSuMsL8KlwNytlgmloHip_Uh1Y6ctMLK1hAClkgJFan3X_cyXukwEgdbwzJhQYpObcZylAjLAU1Z2VNUA_Q8kOb8o7qrNFc/s320/218cm+high+jumper.jpg" width="213" /></a></div><div style="text-align: right;"><br />
</div><div style="text-align: right;"><br />
</div><br />
<u>Biscuits</u><br />
2 cups flour<br />
2 tbs sugar<br />
2.5 tsp baking powder<br />
0.5 tsp salt<br />
1/2 cup vegetable shortening<br />
<br />
<br />
1. Sift all ingredients together in medium bowl & cut in small pieces of chilled shortening.<br />
2. Add the smallest amount of really cold milk you can get away with... Just enough so that all the ingredients for the dough just barely sticks together and then form a lump of dough on wax paper.<br />
<br />
(NOTE: Handle/mix/knead/roll dough as little as possible- that makes them tough. It is also not good if the dough gets too warm.)<br />
<br />
3. Roll dough until dough is about 3/4" thick and cut out biscuits with an upside-down water glass.<br />
4. Place circles of dough spread out on baking sheet stacked two high.<br />
5. Put baking sheet with biscuits in freezer while preheating oven (about 10 min).<br />
6. Bake @350F until the tops turn light golden for 15-20 min, depending on how thick you make them.<br />
<br />
<u>Strawberry Topping</u><br />
Strawberries - hulled and halved.<br />
1 pint+ per person.<br />
1 Tbls of sugar or agave per pint<br />
<br />
1. Mash until about 1" of juice in the bottom of the bowl.<br />
2. Cover warm biscuit with strawberries and top with whipped cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSW9bxwAJzwY1kdWtvuhjbmWg7F7F2P5cvRrka0GBn6IakAIijgchZ0KtiuzxX4E8MSZsfuaYPqlpd5nbs3PRPLj3ZJT6cbN_tmMf-JZL0YzQl-3ksj7UTSNe6feBrpv-1kUYeFljHdPI/s1600/JeffBritt2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSW9bxwAJzwY1kdWtvuhjbmWg7F7F2P5cvRrka0GBn6IakAIijgchZ0KtiuzxX4E8MSZsfuaYPqlpd5nbs3PRPLj3ZJT6cbN_tmMf-JZL0YzQl-3ksj7UTSNe6feBrpv-1kUYeFljHdPI/s320/JeffBritt2.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;">Jeff and Britt</div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com1tag:blogger.com,1999:blog-8902168275407156373.post-17173104534475786422011-11-03T12:46:00.007+13:002011-11-03T17:01:42.034+13:00Frances Anglin's favourite Pompadour Pudding<div class="MsoNormal"><b>(from Johanna Knox)</b><br />
<br />
My grandmother seemed nothing like the bucolic blonde pictured in her American cookbook.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw0TwArvBHV-fEnp2BFL3f9h_vjhr5UPhwVByxmWlq-QEiV5b6W3B-9FEHZxVtbDmBWWjwgkZMGi7T07QzICaTD_eARC8WrF-gV9wkdojzsNz2YwP6z6clVpF__oa2yhB-UB5OKXgqFc/s1600/PB030862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw0TwArvBHV-fEnp2BFL3f9h_vjhr5UPhwVByxmWlq-QEiV5b6W3B-9FEHZxVtbDmBWWjwgkZMGi7T07QzICaTD_eARC8WrF-gV9wkdojzsNz2YwP6z6clVpF__oa2yhB-UB5OKXgqFc/s320/PB030862.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Frances Anglin was a large, stately widow, dark-haired, with urbane tastes. Hard to please, some said. But I don’t remember that. I was seven when she died.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">There’s plenty I've forgotten – like exactly how her recipes sidled into our family repertoire. Her kitchen as far as I recall, was a place for her to smoke and drink coffee. Perhaps she was cooking less by the time I was born (and my mother says she didn't like cooking in front of other people).</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What I do remember is her Canadian-ness. This was a basic piece of childhood knowledge, as foundational to my existence as facts like <i>cats meow, dogs bark</i>, and <i>leaves fall in autumm</i>. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I was proud of my Canadian ancestry. I never considered how it must have felt for my grandmother to follow her husband all the way to New Zealand, an ocean away from her own sophisticated continent, and her continental-sized family.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I can still hear her smoky laugh, and see her Lower Hutt home with its velvet curtains and plush expanses of silver-grey carpet. I can feel her sleek Burmese cats wending around my legs. Artworks hung on every wall; watercolours, oils, prints ... some by friends and local artists, others her own. Hers were unsigned, as if she felt them unworthy.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Paper doll books were her treat for me. A new one every time I visited. I wonder now, was she herself as fascinated with them as I was? After training as a commercial artist, she'd enjoyed working for an expensive department store sketching women’s fashions for their advertisements. The Depression put paid to that job, and sometime later she married, never to enter the workforce again.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When my grandmother died, my Mum, her daughter, found a stash of paper doll books in a high cupboard, ready to be doled out one by one. I got them all at once - a thrilling inheritance!<br />
<br />
</div><div class="MsoNormal">But her cooking? There was nothing to miss. In fact, I now realise, her culinary legacy had already slipped seamlessly into my life. The recipes my mother made, especially desserts, were often her mother's.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pomapdour Pudding was a star in the repertoire. <br />
<br />
</div><div class="MsoNormal">Mum says my grandmother often used to make blancmange from a packet, a bit like instant pudding, but nicer. You couldn't get convenience food like that in New Zealand in those days. Her blancmange arrived in parcels from Canada. That was a staple dessert, but for special occasions she made a Pompadour Pudding.<br />
<br />
Here is the recipe, from the Culinary Arts Institute Cook Book. It's one of those 'never-fails-to-get-compliments' recipes, and it works well in tiny pots at bring-a-plate events. (Click to enlarge.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH4l1A_TONT0W59iyOLhNhbu7qEFKe9dmwzjiBwG3_ppV7IGFPkX1IYGEZ0EpQAxdwhao37-ms6emW8jmkf_HeQE1yq1sMxngOlb7WDWSYbTesrypHHKAekp7SGNM7WW2M9xWakucjt4/s1600/PB030866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH4l1A_TONT0W59iyOLhNhbu7qEFKe9dmwzjiBwG3_ppV7IGFPkX1IYGEZ0EpQAxdwhao37-ms6emW8jmkf_HeQE1yq1sMxngOlb7WDWSYbTesrypHHKAekp7SGNM7WW2M9xWakucjt4/s400/PB030866.JPG" width="400" /></a></div><br />
<br />
These days you could use dark cooking chocolate, as per the recipe, but back when my grandmother pointedly marked up the book, you couldn't get good cooking chocolate in New Zealand, and cocoa had to do!</div><div class="MsoNormal"><br />
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</div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com5tag:blogger.com,1999:blog-8902168275407156373.post-80991826160889523442011-10-30T21:44:00.005+13:002011-10-30T21:55:21.392+13:00Aunty Nina’s Green Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgaVL1zej0pmTsLWeHmQepBfw1xhXBDHC_gfjSaSGcskGx9-1fsUzd9YFeOMbVDtSpREevDF7YajwWqeZmk-1WxK67L9gEDIN0rwdtxWZ1uXoQuhaKglmZ7RPQkgFPA9524wu26Sy03Y/s1600/6985_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgaVL1zej0pmTsLWeHmQepBfw1xhXBDHC_gfjSaSGcskGx9-1fsUzd9YFeOMbVDtSpREevDF7YajwWqeZmk-1WxK67L9gEDIN0rwdtxWZ1uXoQuhaKglmZ7RPQkgFPA9524wu26Sy03Y/s200/6985_2.jpg" width="163" /></a></div>Nina was determined that nothing should ever be wasted, and so recipes that used leftovers were vital to her repertoire. Yesterday's cold rice, for example, became today's Green Pie.<br />
<div><br />
</div><div>It was one of those odd, gimmicky recipes that I recall 70s and 80s home cooks being fond of ... Nina used to chuckle over the way it was an inside-out pie - with the protein in the crust and the carbs in the filling.<br />
<br />
(Around this time I also remember Nina, my mother, and their friends discovering self-crusting quiche - great excitement!)</div><div><br />
</div><div><b>Ingredients</b></div><div>mince</div><div>salt</div><div>a couple of cups or so of cold rice</div><div>green veges including a decent handful of spring onion</div><div>grated cheese</div><div><br />
</div><div><b>Method</b></div><div>Mix salt into the mince.</div><div>Press the mince around the edges of a casserole dish, so it lines it like a pie crust.</div><div>Blanche green veges - except for spring onions.</div><div>Drain green veges and chop into pieces.</div><div>Finely chop spring onions.</div><div>Mix all green veges into rice. Add salt too, if necessary.</div><div>Fill the raw mince crust with the rice/vege mix.</div><div>Grate cheese on top.</div><div>Bake in oven until meat crust is cooked through. </div><div><br />
</div><div><br />
</div><div><br />
</div>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com0tag:blogger.com,1999:blog-8902168275407156373.post-52077431654643540672011-10-26T21:15:00.003+13:002012-01-15T15:53:04.383+13:00Rochelle Corn's Shortbread<b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">(from Petra Frank, nee Corn)</span></span></span></b><br />
<br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">My Mum, Rochelle Corn was a wonderful singer and a pretty good cook too. I helped her bake often (mostly by licking the bowl) and learned many of her recipes this way. </span></span></span><br />
<br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Her proudest baking achievement was her shortbread which all admired and craved, especially her elderly Mother, my Nana. Mum's shortbread melted in your mouth. It was sunshine yellow with sparkling sugar pressed into the top. Nana just loved it and Mum would take her carefully wrapped parcels of fresh shortbread when we went to visit her at Deckston Home. Nana would carefully store this in a tin inside a locked drawer in her room, no doubt for happy nibbling later on! <br />
<br />
So, if you would like to share the secret of making the lightest shortbread biscuits; here it is:<br />
<br />
6 oz flour<br />
2 oz icing sugar<br />
pinch salt<br />
6 oz butter<br />
2 oz vanilla custard powder<br />
<br />
Rub the butter into the flour and other dry ingredients. </span></span></span><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Roll out the dough and sprinkle with sugar, then roll the sugar into the dough very lightly with the rolling pin. </span></span></span><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Cut into oblong biscuit shapes and slide a baking tray underneath. </span></span></span><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Bake at 150 C for 20 minutes. </span></span></span><br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">(Handle carefully once baked as they are delicate!)<br />
<br />
I have one more tip...When cutting the biscuits into nice neat shapes, your daughter should eat the jagged offcuts! <br />
<br />
Enjoy,<br />
<br />
Petra Frank (nee Corn)</span></span></span><br />
<b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"></span></span></span></b><br />
<b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"></span></span></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LOK6T8UghqIRFJRjRyQE-MBa0SvxHIp7QxqZRD1iHs1Icfe8pSw8sKn668p2KjA8goa5Z8DilyYH82W-7b4XJPVyqBNVOYzKqpdCr0RgMz-sa7ABiyFQa1M0h65hRROnwzrLIHFwAgc/s1600/Rachelle++Eva+Durden+copy.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LOK6T8UghqIRFJRjRyQE-MBa0SvxHIp7QxqZRD1iHs1Icfe8pSw8sKn668p2KjA8goa5Z8DilyYH82W-7b4XJPVyqBNVOYzKqpdCr0RgMz-sa7ABiyFQa1M0h65hRROnwzrLIHFwAgc/s320/Rachelle++Eva+Durden+copy.bmp" width="213" /></a></div><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br />
</span></span></span></b>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com1tag:blogger.com,1999:blog-8902168275407156373.post-39639124455008509532011-10-23T20:53:00.002+13:002011-11-06T19:48:32.909+13:00Shirley Wiseman’s Fruit Loaf<b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">(from Belinda Aarons Gerber)</span></span></span></b><br />
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<div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">As a single mother with three kids and three jobs, plus a set of extended family commitments and volunteer activities my mother was an expert economizer – of both time and money. Mum’s baking is an excellent example. She never baked one thing. What was the point of heating the oven for just one cake? Better to pop in two or three baking tins and an extra one for the freezer at the same time. </span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><br />
</div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">In order to have multiple cakes ready to go into the oven, Mum usually mixed one cake in the Kenwood mixer and another one in a pot on the stove. The machine-mixed cakes varied, but the mix-in-a-pot cake was often fruit loaf. </span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><br />
</div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">How I loved Mum’s fruit loaf! Thick slices, often with a slather of butter on top, were a regular after-school snack. (In 1970s New Zealand, we hadn’t yet heard that high fat was a bad thing.) Now, thirty-plus years later and several continents away, I make this cake every few months, enjoying this taste of my childhood – albeit without the extra butter.</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><br />
</div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">Making this fruit loaf is a two-part process, as the hot mixture needs to cool before the egg is added. For Mum, that was the time to mix another cake in the Kenwood. For me, it was the opportunity to surreptitiously skim my finger across the top of the mixture and grab a big dollop of the sweet froth. Several times, if I could get away with it. Mum surely knew I was doing it; just as surely as I – and my kids – continue to do it now.</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><br />
</div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">Bake the fruit loaf in a ring tin or a couple of loaf pans. In true Shirley Wiseman fashion, you can easily make a bigger cake by using an extra-large egg and multiplying the rest of the ingredients by 150%. Or, do as I do, and double the whole recipe, so there’s always a cake in the freezer. I learned well. </span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><br />
</div><div class="MsoNormal" style="tab-stops: 76.5pt;"><b><span lang="EN-US">Shirley Wiseman’s fruit loaf recipe </span></b></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">As she dictated to me 20-or-so years ago, hence the imperial measurements. </span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><br />
</div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">1 cup sugar</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">1 cup sultanas / dark raisons</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">¼ cup chopped moist dates</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">1 cup water</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">1 tsp. baking soda</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">2 oz butter</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">1 egg</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">½ cup chopped walnuts (optional)</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">2 cups plain white flour</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">1 tsp. baking powder</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><br />
</div><div class="MsoNormal" style="tab-stops: 76.5pt;"><span lang="EN-US">Put sugar, sultanas, dates, water, baking soda and butter in a saucepan and bring to boil. </span></div><div class="MsoNormal"><span lang="EN-US">Set aside to cool and then beat in the egg. </span></div><div class="MsoNormal"><span lang="EN-US">Add nuts and sifted flour and baking powder. </span></div><div class="MsoNormal"><span lang="EN-US">Pour mixture into a greased 8-inch ring tin and bake 45 minutes at 350 deg. F.</span></div><div class="MsoNormal" style="tab-stops: 76.5pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cp1GSQV72G0luAX-7m1HipfHLC7gcp4e2AGTkvXKWZf-nU3yIbZ-FtjKvSLXFq9ato7IKdHIhhV0UaED3PHvSnUYH6Da1uKZ05sN0fTlKEFfug96sGvvV-5vMtL2_NpYqHW1-DroRYs/s1600/Shirley+Wiseman_early1987_cropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cp1GSQV72G0luAX-7m1HipfHLC7gcp4e2AGTkvXKWZf-nU3yIbZ-FtjKvSLXFq9ato7IKdHIhhV0UaED3PHvSnUYH6Da1uKZ05sN0fTlKEFfug96sGvvV-5vMtL2_NpYqHW1-DroRYs/s320/Shirley+Wiseman_early1987_cropped.jpg" width="268" /></a></div><div class="MsoNormal"><span lang="EN-US"><br />
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<div style="text-align: center;"><span lang="EN-US"> Shirley Wiseman, early 1987. A rare moment when she actually sat down. </span></div> <b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br />
</span></span></span></b>Pass It Onhttp://www.blogger.com/profile/00932672159912976653noreply@blogger.com0