A visit from Juvenile Metallic Starlings one sunny morning

We have lots of birds visit our garden but we hadn't seen these Juvenile Starlings before.  Regardless of how busy we are, there is always time to listen, watch and observe the birds. These had us stumped though as to what they were. After checking all of our usual sources, such as the bird books and the online bird sites we phoned our twitcher friends, Ann and Wayne living up in Eungella and from the description we gave them they knew exactly what they were. The Man of the House had seen Starlings before but not the juveniles, and certainly not a flock of them. They didn't stay for the whole morning,  but it was nice to see them.

Now we are entertained each morning by the beautiful song of the Magpies.We may not have time to smell the roses, as we don't have any ha, ha, but we have time to  watch and enjoy the birds.

I must tell you I bought a whole fish called a Grunter at the Saturday farmer markets, a fish which is in season in North Queensland at the moment. It is an Estuary fish also known  as the Javelin fish. I don't  often  buy whole  fish  to bake so it was with a little bit of trepidation knowing that  Neil would need to scale and clean it, not one of my favourite jobs either, however he happily did it and we ate it for dinner the following night. Next to Barramundi, I think it is my favourite tasting fish. When it was full size minus it's head, I thought we would have a couple of meals off it. They aren't big fish, the larger ones being protected for breeding  purposes, and there was just enough to feed the two of us. The rule with cooking Grunter is to keep it simple, the KISS principle, as the flavour is delicious on its own. Just some lemon, soy sauce, spring onion and tarragon was all that I used  and it was delicious. I placed 2 cm of water in the base of the baking fish, so the fish wouldn't  dry out and cooked  it on a baking rack for about 40 minutes. Cooked to a turn.

Best wishes
Pauline

Sicilian Caponata, a Healthy Mediterranean Diet Option

Caponata alla Siciliana or Sweet and Sour Eggplant

Caponata is a sweet and sour Sicilian vegetable dish that ticks most of the Mediterranean cuisine boxes. We ate the Caponata as a vegetable dish to accompany chicken during the week, although it can be served on its own to accompany healthy breads or as a relish. The smaller the size of the vegetable pieces the more you can call it a relish. It will keep in the frig for a couple of days and improves in flavour as a result.

The memories embedded in knitting and sewing

Burda pattern 9477

This is the warm  hat I have made for my 7 month old Grandson Hugo this week, which hopefully will keep his little head warm when they travel to Denmark and France later this month. It should still be quite cool then. Once I got started, and became used to Burda's style of instructions it was quite easy. I am starting to really feel like a retiree, and am enjoying the challenge and relaxation that sewing and knitting brings to my life. However  cooking is still very much on my horizon.

Knitting has become a regular part of my daily routine as well, and fills the gaps nicely, which really surprises me. I have never really been what I would call a successful knitter but  I have been going really well with this Waffle knit pattern and actually made the last dishcloth/face washer without a mistake, or the need to pull some out and redo it. I am enjoying the challenge, the tactile process, and the thrill of creating something from nothing. It's never too late to start.

The Waffle Knit Pattern can be found here,  I first found it on Rhonda's Down to Earth blog.
http://homespunliving.blogspot.com.au/2007/11/waffle-knit-dishcloth-pattern.html

This morning we were waiting patiently to see the segment with Hugh Sheridan on the ABC News Breakfast programme, as I like following his career. He is an extremely talented young Australian singer , actor and dancer, the whole Triple Threat scenario really. So whilst I was waiting for the segment to show, I kept knitting while the Man of the House was talking to me, and then finally Hugh Sheridan's interview came on. During the interview, and with a total loss of concentration on my knitting, somehow I managed to create an extra stitch. So I am blaming Hugh for my knitting mistake this morning, although it was worth it to see his interview, and I wish I was in Sydney tonight to see his concert. However I suppose the lesson learned from that story is to put your knitting down and focus on what you are watching, even though I am so used to being able to multitask.

Anyway I  pulled out a row and I thought I had corrected the problem. I am still not that skilled with correcting knitting mistakes as I can now see that there are still a couple of small problems in that row. Fortunately though the vertical rows of the pattern design are still aligned, and this cloth will live in my kitchen and not become a gift as a facecloth or dishcloth. Whenever I look at this dishcloth in the future I will think of that interview. Which makes me think that perhaps memories become embedded in our knitting projects as they continue over time. Do you think that is part of the satisfaction of knitting and handicrafts in general?

I am finding that whilst this pattern looks complicated it really is easy if you can knit plain and pearl and it looks so effective. It is just a matter of concentrating on the task in hand.

Have a nice weekend everyone.

Thanks for visiting

Warm wishes

Pauline

Enjoying Polish Apple Platzki or Platski

This recipe for Polish Apple Platski goes out to my Polish friend Irena, who cooked these for me for morning tea, the day before my birthday a couple of weeks ago. Irena doesn't cook much at all and is the first to admit it, although she does buy recipe books just to read, and to drool over the pictures. She's not alone there! However, these Polish Apple Platzkis are her signature dish, and her connection with her Polish heritage and her dear Mother. If her Mum knew visitors were coming, Apple Platzki was always what Irena and her Mum would cook to feed their guests in traditional Polish fashion.  Platzki means pancake, and according to The Pierogie Mama, when she was growing up these were simply called "placki", but says the real name is placki z jablkami, or (apple pancakes, platzki z yab-calm-y).  Platzki will do for now.

When I arrived at Irena's lovely home she had already started cooking these from the recipe embedded in her memory, however the first batch wasn't going too well, as is often the case with pancakes or pikelets or platzki, until the right pan heat is achieved and the pan is well greased. She was laughing about it and saying her Polish Mum would be just shaking her head in disbelief, as Mums do. However, the second batch in the pan came together beautifully  and so she kept cooking them, batch after batch. I was then given the huge responsibility of grinding the sugar and the cinnamon and the mixed spice to a fine dust to be sprinkled over the Platzki before serving. This is traditional and very serious, so I took it on board and started grinding them up in the small Mortar and Pestle she gave me. I probably would have done that step differently, but I am all for Polish tradition when necessary.

Irena cooking Platzki in her kitchen

So then our young German friend Kati and her little boy Leon arrived, and we all sat down and devoured the plate of Platzki. Thanks Rena they were delicious.

I asked her for her Platzki recipe, as I plan that we will make some at my house in the future, although she wants to try the traditional potato version next time. Well the recipe arrived on my phone as a message, in a somewhat garbled format, however I think I have it right given all the little tips I was given along the way as she was making them.

This is a much lighter version of the normal apple pancake recipes commonly used, and the "batter" really just holds the apple slices together in a crisp and very delicious Polish pancake, which is almost like a crepe.

Let's cook Apple Platzki

Ingredients:

1 cup SR flour or 1 cup plain flour sifted with 1/2 teaspoon baking powder
1/4 tsp. mixed spice
1/2 tsp. cinnamon
Pinch of salt

1 cup water (or 1/2 cup milk and 1/2 cup water)
1 beaten egg
1 dessertspoon butter

2 Granny Smith Apples and 1 red apple
1 tbsp. vegetable oil and 1 tbsp. butter

1 tablespoon sugar, 1/2 tsp. cinnamon, 1/4 teaspoon mixed spice ground together to a fine powder

Let's cook:

Sift the flour, mixed spice, cinnamon, and salt together into a bowl.
Make a little indent in the sifted flour and spices,  and add the beaten egg.

Add some water and gradually mix and add more water until mixture is smooth.
Add 1 dessertspoon of melted butter to the batter after it is nice and smooth.

Let the mixture stand.

Peel the apples, Granny Smith are tart and less mushy so a combination of Granny Smith and red eating apples works well, however just Granny Smith will be fine. Slice very thinly and add to the batter.

Heat a frying pan with 1 tablespoon of oil and the equivalent of butter over a moderate heat. Add spoonfuls of the mixture to the pan and fry on one side until small bubbles appear on the surface of the mixture.

Flip the platzki over and fry the other side until golden on both sides and the apple is just right for eating.







Grind 1 tablespoon caster sugar, 1 tsp. of cinnamon and 1/2 teaspoon mixed spice in a pestle and mortar until very fine.

To serve, sprinkle the Platzki with the fine sugar and spices, and serve with ice cream, whipped cream or fresh yoghurt, however this isn't essential.



 placki z jablkami (apple pancakes - platz-ki z yab-calm-y)
Bon appetit,

Thanks for stopping by.

Warm wishes

Pauline

Mint, Ginger and Walnut Cauliflower "Rice"

Cauliflower when cooked as a vegetable on its own can taste rather bland, however, this version of my cauliflower rice, with the addition of the mint, ginger and walnuts was a very enjoyable side dish to accompany a simple chicken curry made in my new pressure cooker pot. It could also stand proudly on its own served cold with a salad. We didn't miss not eating rice with the curry at all. I have tried cooking and eating cauliflower rice a few times when I am concentrating on reducing carbohydrates following a holiday or a delicious dinner party and each time I have felt underwhelmed by the flavour whilst also analysing that it is a healthy option.

So forgive me my friends for adding yet another cauliflower rice recipe to the blog continuum when there are so many versions already out there, but I need this for future reference when we may be travelling and I am cooking away from home. No doubt though when I cook it next time a couple of extra ingredients will explore their way into this very versatile and healthy vegetable option, to replace what not might be available at the time. Variety is the spice of life.

It is hard to believe it is Friday already, but it has been a busy and rewarding week. Mr. HRK and I have tackled some gardening projects together necessitating some pleasurable decision making "meetings" over coffee on our patio. I have fitted in a little knitting whilst still trying to improve my skills, and thankfully I can see some progress there, and there have been all of the other enjoyable things that we do to keep our home a happy place. We have also watched a couple of really good movies which is relaxing but also thought provoking.

My project today is to try and finish a small fleecy cap I am making for little Hugo, our adorable little 7 month old Grandson. He and his parents are travelling to Denmark and France in March, for work and to meet his French maternal family for the first time, and I want to ensure that he has all of the warm clothes he needs for the trip. I am sure his doting Mum is also thinking about his wardrobe as she dresses him beautifully and sends us lots of photos of him in his little outfits however I help wherever I can.

I would love to hear from anyone who may be reading my blog if you have a favourite cauliflower rice recipe to share, or if you are thinking of cooking it for the first time.

If you have space in your garden to grow them, having ready access to mint, chillis, fresh ginger, chives and green onions means you have a ready supply of many essential ingredients to make your cooking interesting. Chives, green onions, chillis and mint can also be grown very successfully in pots on a sunny balcony. However, in summer I grow my mint in the bush house.

Happy cooking and gardening!

Mint, Ginger and Walnut Cauliflower "Rice"

Ingredients:

1 cauliflower
2 tablespoons roughly chopped walnuts (or substitute with other nuts)
1-2 tablespoons chopped fresh mint
1 red chilli, seeded and thinly sliced (optional depending on who you are cooking for)
2 cm piece fresh ginger, peeled
2 garlic cloves
1 tablespoon coconut oil
2 tablespoons desiccated coconut
5 green onions ( amount depends on the size of your cauliflower)
2 tablespoons chopped fresh chives (preferably garlic if you have them)
Salt for seasoning
1 tablespoon coconut oil or extra virgin olive oil

Let's Cook:

1. Process cauliflower florets finely in your food processor
2. Heat the oil in a large frying pan over a moderate heat and add the chilli, finely chopped ginger, and finely chopped garlic and the whites of the green onions.  Cook until all of these are softened and  their fragrance becomes obvious to you.
3. Add the cauliflower and the desiccated coconut. Cook on a low heat stirring occasionally for about 20 minutes until the cauliflower starts to turn golden and tenderise.
4. When you are happy with the look of your cauliflower, add the mint, walnuts, green onion and chives.
5. Serve in a colourful bowl and garnish with a flourish of extra green onions and mint and a dash of ground pepper.

Enjoy a relaxing and rewarding weekend everyone, and I hope you can put your feet up and do something you really enjoy.

Warm wishes, Pauline

Chinese Braised Oxtail in your Pressure Cooker or Slow Cooker

If you enjoy Chinese or Asian style cuisine you will love this dish. Oxtail is a cut of meat which appeared quite regularly as a stew at the dinner table when I was growing up, however it is absolutely transformed here with this remarkable combination of flavours. It is finger lickin' good.

Orange Cake for a birthday Afternoon tea

 Whole Orange Cake

I love a flavoursome orange cake in Summer and when I saw this recipe I decided to make it for myself on my birthday. Such a treat. It is so easy, as there is no zesting, juicing or peeling involved, the washed orange is just mulched up in the food processor and if you have an orange in your fruit basket, and enjoy baking there is a very strong chance that you will also have all of the other ingredients on hand. I am finding that using plain flour and baking powder gives better results than using S.R. flour.

As you can tell by the rich yellow colour, it is full of orange flavour and the taste of summer. I also had some beautiful organic eggs that a friend gave me which were laid by her chickens. Lemon icing provides a wonderful tart contrast to the sweetness of this cake.

I am calling my cake Orange Sunshine.

Find the original recipe here:

INGREDIENTS:

1 whole orange (organic if possible)
3 eggs
180 g melted butter (6.3 oz)
1 cup white sugar (or you can substitute with 3/4 cup of dextrose if you are avoiding sugar)
1 1/2 cups Self Raising Flour or (1 1/2 cups Plain Flour sifted with 1 1/2 teaspoons baking powder)

Let's Cook:

• Preheat your oven to 180 C/350 F.
• Grease a 20 cm round spring form cake tin or a small loaf or bar tin.
• Wash your orange carefully if bought from a supermarket, however if it is organic or from your backyard tree this is not as important.
• Cut the orange into quarters, and place the pieces into your food processor. Pulse until the pieces are completely broken down. You may need to use a spatula to wipe down the side of the bowl and the lid a couple of times during this process.
• Add the rest of the ingredients and process again until all the ingredients are combined together, about 50 seconds.
• Scrape the batter with the spatula into the cake tin and cook for around 40 minutes. When I used the loaf tin it took about 50 minutes to completely cook.
• This cake also bakes very well in a loaf tin.

Your cake will be moist and delicious with a wonderful orange flavour. 

Whenever I combine Oranges and Lemons together it reminds me of the singing game we used to play as kids, where we would all hold hands and form an arch and sing the song Oranges and Lemons until one person was left standing and met an unfortunate end. A bit gruesome but as kids it was just great fun, and of course we didn't think about the history or the meaning of the words. As we didn't with the also gruesome fairy tales.  It was based on the traditional English nursery rhyme and singing game which referred to the bells of several churches, all close to or within the City of London. How appropriate that I am also writing this on a Sunday, speaking of church bells ringing that is.

Oranges and lemons 

Say the bells of St Clement's

You owe me five farthings

Say the bells of St. Martin's

Last verse:

Here comes a candle to light you to bed,

And here comes a chopper to chop off your head!

Chip chop chip chop the last man is dead.

I'm sure that back then we didn't sing all of the verses but we always enjoyed singing the last verse where somebody dropped to the ground. They were innocent days back then. We took great delight in catching the last person in our arch and they were out of the game.

Do you remember playing this game as children and do children still play it?

Thanks for dropping by.

Warm wishes

Pauline x