A philosophic Australian writes here, one who admits to loving Scandinavia. I'm interested in global politics, but scratch the surface and you'll find I am a practical Environmentalist with an Egalitarian bent trying to unleash a little creativity.
Scandinavian culture, literature and traditions are close to my heart, even though I am Australian. Travel broadens the mind, so I travel whenever I can. I am an avid reader, I enjoy photography, writing and a variety of crafts, particularly traditional art forms. You are always welcome to stop by at S.t.P.A.
Honey has been on my mind lately, interviewing as I was, an expert on Beekeeping in my job as a reporter for a community magazine.
I can now tell you loads about the complexities of a bee colony, what threats they face, how they are heavily regulated by themselves and the bees and the process of making honey.
Whilst beekeeping can turn into an obsession, I am more obsessed with honey and its use as food. I sourced a wonderfully tasty Immune boosted raw Honey from the Beekeeper himself. This honey has all sorts of health benefits as the bees graze from a wide variety of food sources.
Apart from having one teaspoon of this delicious food from the Gods, each day, I made some Honey and Oat Biscuits, (or Honey and Oat Cookies if you are American), using a favourite recipe of mine, that I will share here:
Honey and Oat Cookies (Biscuits) Recipe
1 cup Self Raising Flour, (or all-purpose flour with 2 teaspoons Baking powder)
3 tablespoons custard powder
1/2 cup rolled oats
1/3 cup sugar
1/2 cup (125 g) or softened butter
1 – 2 tablespoons honey
3/4 cup wheatgerm or bran
Blitz the flour and custard powder
Add sugar and oats and blitz again
Add butter through the chute as processing til blended
Add honey and process till well combined
Roll teaspoonfuls of the mix into balls and toss lightly in the wheatgerm/bran
Place on baking tray and flatten lightly with the back of a fork
Cook for 10 – 12 minutes in a moderate over 180 degrees C (350 F)
At the Home by the Sea, I am always looking to incorporate more vegetables in our diet.
If you have read this blog before you might be aware of my penchant for sweet treats. Especially those with brown sugar, walnuts and cinnamon, such as the Danish Spice Cake, or Walnut Streusal Cake.
Fellow blogger Sandy just had to go and post a delicious recipe of Chocolate and Zucchini cake with just those aforementioned ingredients that I love so much.
Clear the hallway! I said when I read the post.
“I am headed for the kitchen.” No sooner had I read the post then the cake was in the mixing bowl.
Here is the result:
Sandy’s Chocolate and Zucchini Cake
Health Benefits of Zucchini or Squash to your Diet
Zucchini is low in calories, fat, and sugar and is a great source of antioxidants and Folate. It also contains Vitamins (A, E and C) that improve skin integrity, alleviate puffiness, build collagen and fight damage from free radicals. So Zucchini make us look younger!
I reduced the zucchini – I use 2- 3 zucchini amounting to about 500 ml shredded – squeezed it out a little then added a 2- 3 tablespoons of extra flour to Sandy’s recipe.
I have had this small tin of crab meat in my pantry for (mumble, mumble) quite some time now. I really did not know what I was going to use it for.
I think it was originally destined for a party, hanging out with other Swedish sandwich cake ingredients, but things did not work out between them, and so the crab meat, was left on the shelf… literally!
Inspiration hit me one night when the Moth aka hubby and I were on our own, no family to cook for and decided on a light meal to end the week. Surfing the net always provides inspiration and along the way I found a recipe for Hot Crab Dip.
As one always does, there were adjustments I just had to make, serving it cold, and adding some extra vegetables for crunch. As I like fresh and crunchy celery, cucumber and capsicum, I chopped these up and added them in. The dish has some added Vitamin C and fibre this way.
But credit goes to Will Cook for Smiles for the essence of the recipe. She baked hers in the oven, whilst I often prefer my seafood cold, so I didn’t. It is totally agreeable either way.
It is just your own preference.
Here is what I mixed to make this superb light meal/appetizer/dip/wine & cheese accompaniment.
Crab Dip Recipe
130 g tinned Crabmeat
40g spreadable Cream cheese
1/4 cup Sour cream
1/4 cup Mayonnaise
2 stalks of Spring onion, finely chopped and diced.
1 Garlic clove, crushed
1 tsp Worcestershire sauce
1 tablespoon Lemon juice
1/4 cup of shaved Parmesan cheese, to mix in
1/4 cup of shaved Parmesan cheese, for topping
Salt & fresh cracked Pepper
Optional Extras if serving it cold:
1/2 medium Yellow and Green Capsicum, chopped & diced.
1/2 small Lebanese Cucumber, chopped & diced.
Celery – 1 stalk – only if you like it very crunchy
Method for Serving Cold Crab Dip
Mix all ingredients together. Serve with crackers, fresh bread or baguette.
To Serve Crab Dip Hot:
Preheat the oven to 170 degree celsius or 340 degrees Fahrenheit
Combine all the ingredients, top with the second 1/4 cup of Parmesan cheese.
Bake 20 minutes
Serve with crusty sourdough bread or crackers of your choice.
It was hard to stop nibbling this more-ish mix with my water crackers!
Next time I’s serve it hot with some fresh salad and a secondary dish.
We’ve had a family member’s kayak on loan for a while, but rarely taken it out because you know, life is mostly busy. There is always places to go, people to see, things to do, so kayaking was left on the back burner.
Finally a day arrives when we are free and the weather conditions are not right. I am too old to be paddling a kayak in gusty winds, where endurance and stamina are fundamentally necessary to get you back to shore! I don’t want the helicopter search and rescue to have to save me!
Last week, the weather was excellent.
Early morning, we loaded the kayak on the roof racks, with some difficulty and set off to Kayak on Lake Kurwongbah, in nearby Kallangur!
Lake Kurwongbah is a freshwater lake that supplies water to the Northern suburbs of Greater Brisbane. It was initially constructed to supply water to a paper mill in the 1950s.
Water skiing and paddle craft are permitted on the lake. Fishing, although restricted to paddle craft was introduced several years ago as part of the program to reduce a resident population of Tilapia, an introduced noxious pest fish that is considered detrimental to our native fisheries.
Close to the shores of the lake, the presence of Waterweed and Water Lillies meant my paddle frequently got entangled around my paddle so I wondered whether this indicated there might be a nutrient run-off issue into the lake; fertiliser perhaps from surrounding suburban areas?
Fun Fact about Lake Kurwongbah
The naming of Lake Kurwongbah was the subject of a newspaper competition in 1958. The winning entry was Kurwongbah which is the Indigenous name for Sideling Creek; Kurwongbah means “black duck”.
The area is very popular on weekends and holidays as a picnic spot. There are shelters and electric barbecues. Parking is limited within the grounds, but there are plenty of extra spots on the main roads accessing the area.
Fish Stocks at Lake Kurwongbah
Since 2008, Lake Kurwongbah has been stocked with native fish and the following species might be found there:
• Australian Bass • Yellow Belly (Golden Perch) • Mary River Cod • Snub Nose Gar • Saratoga
Redclaw yabbies have been introduced and are not native to the area and should not be re-released if caught.
I may be getting too old to hoist the kayak on the SUV roof racks but the promise of Redclaw is tempting. Red Claw are a bit like a large prawn or scampi in flavour. This makes me want to get a crab pot and see if I can snag some!
Merle is an Aussie Grandma and a fantastic cook who released a book of Australian recipes, and one of the all-time favourites is reproduced here albeit with a few alterations.
The recipe is posted here, as it was Anzac Day, yesterday.
Every year on 25 April, Australians remember the Anzacs in memorial services in every suburb, in every city in Australia, and it is a national holiday. I would venture to say a sacred day in the consciousness of all Australians.
Anzac biscuits are named after the Australian and New Zealand Army troops who fought on the side of Britain during WWI. They were unfortunately slaughtered in an mistaken decision made by the British command.
Churchills error in the Dardenelles against the Turkish forces resulted in an atrocious loss of life and the soldiers who fought there have since achieved saint-like status in the minds of Australians and Kiwis.
These biscuits/cookies keep well for an extended period of time and were sent in tins to the troops fighting in the filthy trenches at Lone Pine and Anzac Cove in Turkey, by the mothers and sweethearts of those brave young men.
Mel Gibson immortalised the Anzac soldier’s spirit in the 1981 film “Gallipoli”.
I cooked the Anzacs at 180 degrees C… sorry Merle love, my oven is happier working at a higher temperature than yours.
Feel free to post what temperature worked for you, if you try the recipe…
1 cup plain flour (approx 4 ounces)
2 tsp ground ginger
1 1/2 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160 g butter, melted
Preheat Oven 170 Celsius
Method 1. Sift flour, ginger in a mixing bowl and add coconuts, oats and sugar. Make a well in the centre 2. Stir in Golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well 3. Take heaped teaspoons of mix and roll into small balls. Place on trays and flatten gently. Bake 6-7 minutes ( I baked them for 10 mins) 4. Cool on tray 10 mins til they firm up slightly.
The supreme sacrifice of those men in the cause of freedom, is truly something to eternally ponder about. “Lest we Forget”
Now you can also try these biscuits, and tell me what you think.
Reproduced here for the Danish island school and the children who some years back organized an Australian morning tea as part of their tuition from their fabulous teach who unfortunately passed away some years ago.
Never buy a packet cookie or cake mix again! Many of them are just flour, sugar and dehydrated egg or fat.
You can easily make good quality cake mixes on your own in a food processor, or by hand, if you relish manually rubbing in butter to flour; (I don’t). But it does save you money and assist in building a zero waste household!
Buying larger bags of flour and sugar, in order to make up a few batches of cake mix will save money in the long run, as you can access cheaper prices for buying in bulk. Think how much each individual box of cake mix costs. I estimate you could save at least 2/3 of the retail price. So in effect, 3 for the price of 1!
These pre-made mixes can be made up immediately they’re removed from the fridge, but it will take a little longer than if the ingredients are at room temperature when you make them up. Use this time well by preparing pans, trays etc. whilst waiting for the mix to acclimatize.
Hints on Making Your own Baking Mixes:
Measure ingredients accurately.
Place mixes into sealable plastic bags: large zip lock bags are great.
Mark down the date prepared and the contents: eg.Chocolate cake/ orange cake, on the label. You might even want to add some simple directions on preparing or baking and give these mixes as gifts to friends. A marble cake pre made mix is welcomed by my friends.
Sealed well these mixes will store in the freezer for 3 months.
Foundation Cake Pre-Mix
*NB: Self raising flour is the equivalent of 1 cup of plain or all purpose flour mixed with 2 teaspoons of Baking powder sifted and mixed thoroughly.
Cake Mix Ingredients
1 1/2 cups Self-raising Flour*
3/4 cup (180 g) castor sugar
2 tablespoons skim milk powder
125 g (4oz) butter, straight from fridge and chopped into small cubes
Combine sifted flour, sugar and milk powder in the bowl of food processor fitted with a metal blade for blending the butter.
Blitz dry ingredients for 2- 3 seconds to mix.
Add the chopped cold butter.
Process 10 to 20 seconds until butter is evenly distributed in dry ingredients.
Seal and store or continue to make a completed cake.
Making up the Cake from the Pre-Mix
1 teaspoon Vanilla extract or Vanillin Sugar
1/2 cup water
Prepare Foundation Cake Mix in a mixer bowl as instructed above.
Add the eggs, vanilla and water.
Beat on low speed until ingredients are combined.
Increase mixer speed to medium and mix for three minutes or until mixture changes in colour and is smooth. (There should not be any lumps in the mixture; if there are, beat til they’ve disappeared).
Spread mixture evenly into well-greased 20 cm Round, Bundt, Ring, or a 28 x 18 cm, (11x 7 in) lamington tin.
Bake in moderate oven 30 minutes and leave for 10 minutes before turning on to wire rack to cool.
Add 2 teaspoons grated orange rind with the water and eggs and omit vanilla.
Top cake with Orange glace icing when cold.
Dissolve 1 tablespoon instant coffee with 1/4 cup boiling water, and make up to 1/2 cup with cold water but leave to cool before using. Use this in place of the 1/2 cup water in original recipe.
Top with glace icing of your choice, or coffee icing.
Sift 1/3 cup Cocoa into a small basin, gradually blend in 2/3 cup water, stir till smooth. Use in place of water in original recipe. (The extra water is needed in this recipe to absorb the cocoa.)
Top with chocolate icing.
Cooking times vary so here is a guide to tin sizes and cooking times:
20 cm (8 inch) ring tin – 35 minutes
2 x 25 x 8 cm (10 in x 3 in) bar tins – 30 minutes
20 x 10 cm (8in x 4 in) loaf tin – 50 minutes
23 x 12 cm (9in x 5 in) loaf tin – 50 minutes
25 x 15 cm (10in x 6 in) – 45 minutes
Basic Cake Icing
Vanilla Glace Icing
1 1/2 cups Icing or Confectioners sugar
2 teaspoons Butter, melted
1/2 teaspoon Vanilla extract or Vanillin sugar
2 tablespoons Milk, approximately
Stir Icing sugar into small heatproof bowl
Stir in butter, vanilla and enough milk to make a thick paste.
Stand basin over hot water, stir constantly until icing is of spreading consistency.
Spread over cold cake with spatula.
Orange Glace Icing: Use 2 tablespoons strained orange juice in place of milk and omit vanilla.