More More Pancakes

July 19, 2018 at 9:30 pm (Food, Fully Sick)

Ingredients

2 eggs

1 and 3/4c milk

1 tsp vanilla essence

2 c self-raising flour

1/3 c caster sugar

 

Method

  1. In a bowl, sift self raising flour and mix in the caster sugar.
  2. In a separate bowl, mix eggs, milk, and vanilla essence.
  3. Add egg mixture to dry ingredients and mix until there are no lumps (a blender, hand mixer, or shaking bottle is helpful).
  4. Heat and grease frypan.
  5. Spoon mixture into frypan and cook until bubbles form and pop.
  6. Flip and cook other side.
  7. Enjoy with your favourite toppings.

 

The kids were thrilled, naturally.

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Surprisingly, this recipe had a lot of similar elements to the other one (I guess not that surprisingly, since they’re both pancake recipes).

Tomorrow is technically the last day of school holidays, and the kids will both be at the grandparents all day. So we made it? I guess? We HAVE done all the recipes, and I’ll blog about the last two shortly.

Today I spent two hours with an endometriosis nurse. This is one of the steps along the road towards likely surgery (given how much the last surgery helped, and how much hormone treatments have destroyed my brain, this is good news—and since it’s through the public system, I won’t need to run another GoFundMe campaign).

As I drove to the appointment at the Canberra Hospital, I listened to the radio.

So it turns out that, last night, a man under police guard wrestled a GUN off a POLICE OFFICER and fired at least two shots. In Canberra Hospital. (He’s now being charged with two counts of attempted murder, so. . . yay?)

Well, I didn’t get shot and I didn’t quite start full-on bawling while discussing my mental and physical health, or being earnestly told that diet and exercise is strongly recommended (WHAT!?!?! I’m an enormously fat female with depression so that idea has never once occurred to me or any of the dozens of medical professionals I meet every week or so).

So. . . yay.

Tomorrow I have a “diabetes checkup” which is medical speak for having another, unrelated nurse tell me to diet and exercise. She’ll continue suggesting exercises I can’t do and foods I can’t eat until I start sobbing, then she’ll tell me off for giving her attitude, and then I’ll say, “Thank you very much. I’m going now” and walk out while she’s still talking.

Or at least, that’s what the last one was like.

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Oops cookies

July 18, 2018 at 1:48 pm (Food)

I forgot this one: Choc Chip Cookies

Ingredients

125g butter, cubed

3/4c brown sugar

1/4c caster sugar

1 egg

1 tsp vanilla essence

1 c self raising flour

1 c plain flour

1 tsp baking powder

1 c choc chips

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Method

1. Melt butter.

2. Add the sugars to the butter and mix well.

3. In a separate bowl whisk an egg, then whisk in the butter and sugar mixture. Add vanilla essence and mix well, until it looks like caramel.

4. Add flour and baking powder. Stir to combine and fold in chocolate chips.

5. Roll into balls and place on a lined tray.

6. Bake at 180 degrees for 12-15 minutes or until lightly golden. Cool on a wire rack.

Okay, so confession time: It was ever so slightly difficult to stir, so I added more melted butter. Don’t blame the recipe. (Also, I was two lazy to use two types of sugar, so I only used brown. So the biscuits are brown.)

 

In the world’s least startling news, the kids loved every crumb, and so did I.

 

Yum Factor: 5

Health: lol

Easy: 5

Will make again? Yup. I might even follow the recipe next time.

Three recipes to go people!

Also, Ana (aka the cat aka Fuzzybutt aka SHADDUP) just had a checkup and she now needs Rather Ominous follow-up tests. We’ll most likely find out on Friday if she’s okay or not. (Although usually when medical types say that, it ends up taking much longer.)

Here she is, looking (as usual) annoyed that I’m taking a picture.

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Sushi

July 18, 2018 at 12:52 pm (Food)

I went through a sushi phase long ago so I was pretty confident going into this. I was also pretty confident the kids would be determined not to give this beautiful-looking food a chance. So… how did it go?

Ingredients

Rice

Seaweed sheet

Cucumber

Japanese mayonnaise

Soy sauce

[I added a small tin of tuna & sun-dried tomato, which was delicious.]

Method

1. Wash and cook rice.

2. Cut cucumber into matchsticks.

3. Put the seaweed sheet on a large chopping board and spread rice on the seaweed sheet.

4. Put the cucumber over the rice.

5. Squeeze the mayonnaise on the cucumber.

6. Roll it up and cut into pieces.

7. Dip into soy sauce and enjoy!

TJ liked it, but even Louisette’s enthusiastic friend wasn’t enough to win her over.

So much for peer pressure.

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You can clearly tell that some slices worked better than others (always!) but I was pretty happy with how most of them looked. (I should admit, you need a good sharp knife for slicing so it’s not generally a good task for kids—but they both loved the rest of the process.)

Yum Factor: 4 (I actually REALLY liked these!)

Health: 5 (low fat, and has 2.5 vegies if you count the words “sun-dried tomato” from the tuna tin. I’m assuming anything as aggressively green as the seaweed must be good for me.)

Easy: 3 (easier than it looks, but also easy to screw up)

Will make again? I think it might be time for another sushi phase! Especially since we have the rest of the pack of seaweed sheets.

I know these are really California rolls, but you get the idea.

I like using almost any small flavoured meat tins for this.

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Chicken 65

July 17, 2018 at 4:54 pm (Food)

I’d never heard of Chicken 65 (a popular South Indian dish) but a quick google shows I’ve been missing out.

Ingredients

500 gm chicken

1 tsp lemon juice/plain yogurt

1 tsp corn flour

1 tsp chickpea flour/plain flour

1/2 tsp ginger garlic paste

1 egg

1 tsp chilli powder

1/2 tsp mixed spice powder

Pinch tumeric

Pinch pepper

Salt to taste

Oil for deep frying

Method

1. Clean and cut chicken into bite size pieces.

2. Add lemon juice/yogurt to chicken and set aside.

3. Mix the rest of the ingredients (except the oil) into a smooth paste.

4. Add the chicken to the paste, mix well until combined, and allow it to rest for half-1 hour.

5. Deep fry in medium flame until golden.

IMG_5213Due to my usual habit of altering various ingredients, the ‘paste’ wasn’t very paste-y in consistency. Chris and I heartily enjoyed our fried chicken all the same.

You can see above that there are two distinct colours of fried chicken, varying due to the heat of the oil. The lighter-coloured chicken was cooked at medium (instead of high) heat, and tasted nicer.

Louisette. . . well. .

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Yum Factor: 4

Health: 3 (points for protein; points off for deep frying!)

Easy: 3 (I’ve deep fried a few times in my life, and only set the kitchen on fire once… but this is certainly not something the kids will be cooking solo anytime soon)

Will make again? Probably not. I may not be the poster child for low-fat eating, but I usually steer clear of actually deep frying my food.

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Going Bananas

July 16, 2018 at 11:19 am (Food)

Louisette was deliriously excited about these. I’m mildly intolerant of bananas, especially the smell of bananas.

When I gathered the courage to breach the banana, I realised that the recipe didn’t include proportions. I googled, and adjusted this recipe.

Ingredients

130g butter (melted)

70g caster sugar

1 egg

1 banana, mashed

1/2 tsp baking powder

1/2 tsp cinnamon

1 tsp vanilla essence

250g self raising flour

160g milk

Another 50g melted butter

60g cinnamon sugar

Method

1. Beat butter and sugar until smooth.

2. Add egg and mix.

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3. Mix in baking powder, cinnamon, vanilla, and banana.

4. Sift flour and add flour and milk a little at a time until it’s all combined.

5. Spoon out onto baking tray in round shapes. (I put the mixture into a clear vegie bag, cut off the corner, and used it like a piping bag—it was very easy to use and would have been tidy if I’d used two trays instead of squeezing it all out here.)

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6. Bake for 6-8 minutes at 200 degrees. Flip with a fork after 5-6 minutes. Also, lick the bowl.

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7. Cool on tray for 5 minutes and then turn out onto a cooling rack.

8. Drizzle melted butter over the top and sprinkle with cinnamon sugar.

 

Okay, so…. remember I had a huge pile of syrup leftover from the baklava? I used that instead of milk. So this is what happened:

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The back row is flipped and the front row isn’t (yet). I didn’t help my case by being too lazy to use two trays (and therefore making six monster donuts instead of 12 small, neat donuts).

They tasted amazing, though!

I used an apple corer to make the holes in the middle.

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Yum Factor: 4.5 (actually, these were REALLY nice. And even crispy on the edges, which I really liked)

Health: 1 (contains a single hard-working banana)

Easy: 4

Will make again? Actually… Yes, I think I will. Strange but true.

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Chicken Curry

July 16, 2018 at 11:00 am (Food)

This was never going to go well. . .

Ingredients

1 kg skinless, boneless chicken breast halves (I used half a kilo chopped chicken thigh and adapted from there)

2 tsp salt (I left it out)

1/2 c cooking oil

1 and a half c chopped onion (I used half a fennel bulb)

1 T minced garlic (I used a jar)

1 and a half tsp minced fresh ginger root (I used a jar)

1 T  curry powder (I used chilli powder)

1 tsp ground cumin (I left it out)

1 tsp ground tumeric (I left it out)

1 tsp cayenne pepper (I left it out)

1 T water

470g crushed tomatoes

1 c plain yogurt

1 T chopped fresh coriander (I used dried and powdered)

1 tsp salt (I left it out)

1/2 c water

1 tsp garam masala (I used my own mixture)

1 T fresh lemon juice

 

Should I even bother typing the method? Looking at the ingredients above, I can see why this didn’t… resemble… the original recipe.

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It was edible, but nothing special.

TJ liked it, presumably because his aim in life is simply to keep us guessing. (Oh, and because I once again set aside some plain butter-fried chicken for him.)

 

Louisette… well…

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Next stop: Banana and cinnamon donuts

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Carrot Halwa

July 16, 2018 at 10:50 am (Food)

I thought this was a dip until I googled it, at which point I went, “Ah, a dessert! That explains all that sugar.”

Ingredients

2c grated carrots

1c milk

3/4c palm sugar/brown sugar

3 T ghee (clarified butter)

Pinch of cardamon powder

10 cashews (optional; I used much more than 10)

1 T raisins (I left them out since Louisette and I are intolerant of dried fruit)

 

Method

1. Heat a pan with one tablespoon of ghee. Fry cashews and raisins until golden brown and then set aside. (I realised I was frying cashews in butter, and added sugar to see if I could create a ‘sugared/toffee cashew’ effect. It worked pretty well!)

2. Put grated carrots in the pan and sauté them until they no longer smell of raw carrots.

3. Add milk and cook on low/medium heat 10-12 minutes.

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4. Stir sometimes. Milk will boil and bubble up nicely. Cook it until the carrots are completely cooked and the milk is absorbed.

5. Once the milk is almost absorbed, add brown sugar and cardamon. Mix well. The mixture will liquefy and then thicken up. Continue cooking until all the milk is absorbed. Keep stirring, and add the remaining ghee little by little.

6. When the halwa forms a whole mass and doesn’t stick to the pan, add fried cashews and raisins and switch off the flame.

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I didn’t use nearly enough carrots, so the result was rather like eating wet brown sugar. Naturally the kids approved of this result.

Yum Factor: 2 (it’s unusual for a dish to have too much sugar for me, but this managed it)

Health: 1 (contains carrot)

Easy: 1 (since I fatally screwed it up)

Will make again? Nah. . . but I might make sugared cashews again one day.

Hey, want a cat picture? Sure you do!

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Baklava

July 14, 2018 at 3:37 pm (Food)

Sugar, pastry, butter, and nuts?

What could possibly go wrong?

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Ingredients

1/2 kilo Antonnious Filo Pastry (we used some other brand)

2 c crushed almonds (we used a combination of cashews and walnuts)

1 and a half c butter

1 T cinnamon

Syrup

3 c sugar

1 c hone*

2 c water

Cinnamon stick

1 tsp cloves sticks

Method

  1. Mix nuts, sugar, and cinnamon.
  2. Butter a slice tray and lay a few sheets of filo pastry onto it (I used one sheet; the one we bought had a smaller number of thick slices which worked fine).
  3. Brush each sheet with butter (sooo much butter).
  4. Spread a small amount of nut mixture over filo layer.
  5. Continue making successive layers of filo and almond that are roughly the same thickness.
  6. Finish with a thicker layer of filo sheets (6-8 sheets), brushing each sheet with butter (I used one thick sheet, as before, and didn’t put butter on top).
  7. With a sharp knife, cut the baklava into diamond shaped pieces (I did squares).
  8. Sprinkle with water and bake in a medium oven for about an hour.
  9. When it is finished cooking, prepare syrup: Place water, honey, and spice in a saucepan and boil for 15 minutes.
  10. Pour boiling syrup over baklava, and let it cool again before serving.

The above pics are the baklava before and after the syrup. I ended up with 150g of syrup left over, presumably because I didn’t use honey. It still tasted fantastic, and I set aside the syrup with a plan to add it to another dish (which I did, with. . . results).

It’s amazing how some recipes take butter and sugar and suchlike and actually make them less healthy. It doesn’t seem possible, yet it happens. I’m no poster child for healthy eating, but the day after making baklava my blood sugar level was insane.

The kids loved it, but even they struggled to finish a single piece in a sitting.

Yum Factor: 4.5 (all this sugar and butter but no chocolate? Pfft.)

Health: -5000

Easy: 4

Will make again? Only if I’m trying to be the first person on Earth to be diagnosed with double diabetes. It was delicious though.

 

I’ve actually made it almost all the way through the recipe book (with blog entries lagging behind). This recipe is #9, which marks the halfway point.

*I pondered the meaning of hone, and googled this exotic ingredient with no success. Then I realised it was HONEY. I used a mix of maple syrup and golden syrup instead.

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Utter Butter Chicken

July 14, 2018 at 10:48 am (Food)

Butter chicken is the biz. Everyone knows that.

Making it without using a packet was a strange and wondrous experience.

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Ingredients

2 T peanut oil

3 shallots, peeled and finely chopped (I used a fennel bulb instead)

1/2 white onion, peeled and chopped (I used a fennel bulb instead)

40g butter

Juice of 1/2 lemon

1 clove of garlic, crushed or chopped

2cm piece of fresh ginger, peeled and finely chopped

2 tsp garam masala (I mixed my own approximation based on a quick google search)

1 tsp chilli powder

1 tsp ground cumin

1 bay leaf (I used lots, because they were fairly old, then removed them because they’re gross to actually eat)

 

3 T natural yogurt

1 c cream

1 c tomato puree

1/4 tsp cayenne pepper

500g boneless, skinless chicken thighs, cut into bite-size pieces

1 T cornflour

3 T water

[Serve with rice. Naan bread and natural yogurt are really nice with it too.]

Method

  1. Sauce: Heat half the oil in a large saucepan over medium high heat. Fry the shallots and onion (or fennel) until soft.
  2. Stir in butter, lemon juice, garlic, ginger, half the garam masala, chilli, cumin, and bay leaf. Cook, stirring, for 1 minute.

3. Add tomato puree and cook for two minutes, stirring frequently.

4. Stir in cream and yogurt. Reduce heat to low and simmer for 10 minutes, stirring frequently. Remove from heat and set aside.

5. Heat the rest of the oil in a large frypan over medium heat. Cook chicken until lightly browned, about ten minutes. Reduce heat and season with the rest of the garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced and chicken is no longer pink. Spoon the cooked chicken into the sauce.

6. Mix together cornflour and water, then stir into the sauce. Adjust seasonings and cook for 5-10 minutes, or until the sauce thickens.

7. Beg children to eat it.

8. Decide to stick to packet mixes in future.

 

Louisette was SO SO excited about making butter chicken, and assured me she loved it. As you can see, she gave it “side thumb”. This pattern of wanting food and then refusing to eat it is very familiar to us by now.

Tim is giving a thumbs up… to the plain chicken that I set aside partway through the recipe, knowing he’d most likely turn up his nose at the delicious sauce. Which he did.

Yum Factor: 4.5 (for anyone with good taste)

Health: 4 (I added carrot and water chestnuts to the mix, so it even had vegies)

Easy: 3 (gathering that many ingredients takes time)

Will make again? I know it’s heresy, but the packet mixtures are pretty good. I’ll stick to them in future. (Of course, the kids don’t eat them either, so we don’t have them often.)

 

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Pancakes #1

July 13, 2018 at 7:45 pm (Food)

You may know me as a novelist, but for most of my life my true claim to fame was as the maker of pancakes. Technically, I actually make crepes (with lemon and sugar*), usually so thin that they’re slightly see-through.

My recipe is:

1 egg + 500ML milk (I use lactose free) + anywhere between 1/2 and 1 cup of flour.

1. Mix. (Can be left overnight.)

2. Fry with plenty of butter (tipping the pan around as you pour it in, to make it even thinner).

Other people think their way is best. They are wrong. But I’m gonna make pancakes differently this time, because that is part of this whole recipe journey thing. Two of the Year 1 kids came up with pancake recipes, so I’ll be making both.

Here’s the first.

Ingredients

1 c milk

1/2 c sugar

1 egg

1/2 tsp vanilla

1 c self-raising flour

1/2 tsp baking soda

1 T butter

Extra butter

Maple syrup

Method

  1. Beat milk, sugar, egg and vanilla.
  2. Add sifted flour and baking soda, and fold in.
  3. Then add melted butter. Mixture should be fairy liquid.
  4. Heat pan, grease with a spoonful of butter. Spoon mixture into pan and brown on each side.
  5. Serve with maple syrup.

 

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Yum Factor: 4 (mine are better)

Health: 0

Easy: 3 (frying anything is relatively high-maintenance)

Will make again? Nah. But I’ll make my version.

Louisette declared them the best pancakes of all time. Grr!

Perhaps it’s for the best, since the boy who submitted this recipe was one of the most eligible bachelors in Year 1.

Just look at that focus!

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*A classic Aussie combination, and my personal favourite. Other recommended combinations include:

Butter and maple syrup

Butter and cinnamon sugar, rolled up (a South African specialty)

Vegemite (strange but true!)

Ham and cheese (cooked into the pancake, and served either as is or with vegemite)

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