To prevent a sticky measuring cup or spoon when cooking with honey, oil the measuring cup with a thin smear of cooking oil and rinse in hot water before using.
You won’t be left with a sticky cup or measuring spoon to wash!
Honey has been on my mind, lately, as I was interviewing 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
pinch salt
1/2 cup (125 g) or softened butter
1 – 2 tablespoons honey
3/4 cup wheatgerm or bran
Method
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)
This is a recipe published by the Australian Women’s Weekly Magazine some years back. In my and my family’s opinion, this is one of the best lemon cake recipes around. Perfect to have with a cuppa.
Australian Women’s Weekly Lemon Cake Recipe
Ingredients:
125g butter, softened
1 tablespoon finely grated lemon rind
1 cup (220g) caster sugar
2 eggs
1 cup (150g) self-raising flour
½ cup (75g) plain flour
½ cup* (125ml) milk – *fill to within 1/4 inch of the brim of the cup measure, with milk, then top up to the brim with lemon juice
Cinnamon and walnuts to sprinkle on top (optional)
Topping
½ cup (125ml) lemon juice
¼ cup (55g) caster sugar
Method:
Preheat the oven to moderate (180°/160°C fan-forced). Grease a deep 20cm round or large loaf pan, then line the base with baking paper.
Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy.
Add the eggs, one at a time, beating until combined between additions.
Stir in the sifted flours in two batches with the milk.
Spread the mixture into the prepared pan.
Sprinkle cinnamon and a handful of walnuts on top of the mix.
Bake in a moderate oven for about 35- 45 minutes or until the cake is cooked when tested with a skewer.
The topping is optional as the cake is sweet enough without, but if you wish to make it here it is:
Combine the lemon juice and sugar in a jug; stir until the sugar is dissolved.
Pour the topping over the hot cake
Allow cake to stand for 15 minutes before turning the cake onto a wire rack to cool.
This cake is suitable to freeze but not suitable to cook in the microwave.
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!
Recipe
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!
Crab Dip
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
Ingredients:
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
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.
Popular for a picnic lunch
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…
Anzac Biscuits
Ingredients
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.
A Home by the Sea 
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