My Garden ~ a Kiwi's take on life

"I wandered lonely as a cloud That floats on high o'er vales and hills," William Wordsworth


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We wound back time on a school morning

Single-parent of three, Son had a 5 a.m. workday start. Grandparents were left in charge of getting the boys ready for school. Easy. We know what to do from when Daddy and Uncle were boys.

8.00 a.m. “Aren’t we taking the boys to school this morning?” Poppa and I swing into action. I don’t think we slept in this late when Daddy and Uncle were boys.  Throw some clothes on. Splash water on my face. Run fingers through my hair. Ready!

8.10 a.m. Make wholesome multigrain bread cheese and other filling sandwiches, add a pottle of yoghurt, packet of raisins and fresh fruit to the lunchboxes. “Dad lets us have pretzels in a snackbag” “We’re allowed Snax biscuits.” “I don’t like bananas.” “Don’t want raisins.” “I just had jam sandwiches when I was a boy,” announced Poppa? “Just put your lunches in your schoolbags”.

“All boys need to eat breakfast brain food for learning. Especially as it’s a cold wet morning – I’ll warm the milk”. “I want cold milk”. “Why can’t I have sugar on my cereal? It tastes better.” “See that word sucre on the nutrition information label – it means sugar and there’s 10 grams already in the cereal in your bowl” (7-year old has advanced maths and language skills).  Lesson over. “Yes. You can have a toasted muffin with strawberry jam on it.”

8.20 a.m. “No! You can’t play a game on the computer. Turn it off. Now!” The clock ticks on. The boys are reminded to clean their teeth, to make their beds and to get their shoes and jackets on. It’s pressure time to get to school before 8.45 a.m.

8.25a.m. “We need a dollar today. There’s a Talent Show at lunchtime. A crumpled school notice found at the bottom a schoolbag informs us that ‘it will be a gold coin donation to watch’. I haven’t any loose change but Poppa says he had two $1 coins and four 20 cent coins! “It has to be a gold coin,” argues 9-year old. Conversation  dissolves into the meaning of ‘donation’ and the value of the lower denomination coins. He remains convinced that younger bro will not be allowed in to watch. 7-year old is happy with the arrangement. Of the three boys, he’s most able to argue his way past the doorkeeper.

8.30 a.m. The rain is relentless as we drive down the road. I focus as  while demister clears the windscreen. Then I realise 11-year old has left his Science Fair project display board at the house. “Don’t need it till Tuesday”. “How are you going to work on your project in class then?” “I’ve did my title printout on the colour printer in the classroom.” Memories of 11-year old’s Dad and 11th-hour school projects flash through my mind.  “What about the report on your data? Can you ask your teacher to help you how to write it? Teacher said it’s to be done for homework.”

8.40 a.m. “Have a good day, boys. Love you.” “See’ya, Nana.”

8.43 a.m. Text from Son. ‘How were the boys this morning?’

9.03 a.m. Reply to Son. Okay. Got off to slow start. Learned 11-year old has to finish SF at home. Said he doesn’t know how to write the report. Sounds like kids more interested in designing coloured title printouts.’

Later. Sitting at the table, staring at the remains of the boys’ breakfast with coffee and toast in hand, still dressed in my scruffy gardening work clothes, I’m thinking, what has changed? Nothing really. Those beautifully coiffed and coutured senior citizen couples who flit across our screens and pages adorned with perfectly ordered households and grandchildren aren’t real. Sigh! It’d be nice to step into that picture for a moment in time. But this morning we wound back time but not our biological clocks. No matter what, we’re Nana and Pop. And that’s a precious thing.


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Chocolate Cake ~ firm family favourite

 

This image of the 1950s Edmonds Cookery Book is part of my cooking heritage. My mother, like many New Zealand women, referred to the recipes in her battered copy to bake a range of goodies for daily morning and afternoon teas. Sadly, we no longer have her copy of this particular edition that my sister and I used when we helped Mum in the kitchen during busy times on the farm feeding workers and visitors. Over the  years, we modified the recipes and adapted ingredients.  Classic Edmonds recipes that we used in the 1950s have stood the test of time.

Mum’s great-grandchildren love eating the same goodies we enjoyed as children – and this chocolate cake never fails the yummy test. 9-year old grandson, owner of an Edmonds Beginner’s Cookbook reprinted in 2015, is proud of his baking efforts. Chocolate cake baking tradition lives on.

Ingredients One-Egg Chocolate Cake

  • 50 grams butter
  • 1 tablespoon golden syrup
  • 1 egg
  • 1 tablespoon cocoa powder
  • 1/2 cup white sugar
  • 1 cup standard plain flour
  • 1 teaspoon baking powder
  • few drops vanilla essence
  • 1 teaspoon baking soda
  • 3/4 cup milk

Method

  • Preheat the oven to 190ºC.
  • Prepare one 20cm cake tin. Line with baking paper. I often prepare a muffin tray to make 12 mini-cakes
  • Melt butter and syrup in a small saucepan.
  • Put melted ingredients into a bowl. Add egg and sugar. Beat well.
  • Sift cocoa, flour and baking powder together. Fold sifted ingredients and vanilla essence into egg mixture.
  • Dissolve baking soda in milk. Fold into egg mixture.
  • Pour the mixture into cake tin.
  • Bake 30 minutes or until the cake springs back when lightly touched.
  • Leave cake to cool in the tin for about 10 minutes.

Decorate to suit

  • Quick chocolate icing. Mix 1 to 2 cups icing sugar, 1 tablespoon cocoa powder, 1 teaspoon softened butter, vanilla essence and a small amount of warm water to get a smooth consistency. Spread icing over cake. Sprinkle desiccated coconut threads over icing.
  • Cake could be split into two halves so that a filling of whipped cream and sliced fresh fruit e.g. strawberries can be added.
  • Top of the plain cake could just be lightly dusted with icing sugar.


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Chocolate Truffle Cake ~ glorious, rich and decadent

The first three weeks of March have been very busy. Family occasions involved five birthdays, two wedding anniversaries and Easter. This meant time spent in the kitchen, baking and cooking.

Sixty years set them apart, and Himself and two grandsons had a date to blow out candles together on a birthday cake. 12-year old Grandson in particular, is a chocoholic and Poppa is a diabetic. Athletic and fast-growing into teenage-hood, Grandson designated himself as his grandfather’s deputy to eat Poppa’s slice of birthday cake, chocolate in all its glorious richness, decadent it had to be. Chocolate Truffle Cake it would be.

Measurement of ingredients is typically a ‘roughly about’ thing when I cook. I understand very well the intricacies of baking special cakes, but it is not an everyday practice. Precise measurements were a must for this recipe. Care and attention must be paid to time when working with couverture chocolate, cream, egg yolks and sugar. Assembling the elements was to be my new chocolate cake experience. Getting a glossy and smooth coating was my challenge. I trusted Australian food writer, Donna Hay’s instructions.

Ingredients Truffle Cake

  • ½ C plain (all-purpose) flour
  • 2 tbsp cocoa
  • 1/3 C caster sugar
  • 4 eggs
  • 80 gms butter, melted

Ingredients Truffle Filling

  • 450 gms dark couverture chocolate
  • 2 C single or pouring cream
  • 6 egg yolks
  • 1/3 C caster sugar

Method

Preheat the oven to 180ºC.

Sift the flour and cocoa three times and set aside. Place the sugar and eggs in the bowl of an electric mixer and beat for 8-10 minutes or until pale and thick and tripled in volume. Gently fold through the flour and cocoa and then the butter.

Line the base of a 20 cm springform tin with non-stick baking paper. Pour in the mixture and bake for 25 minutes or until the cake comes away from the side of the tin. Cool in the tin.

While the cake is cooking, make the filling. Place the chocolate and cream in a saucepan over a low heat and stir until melted and smooth. Place the egg yolks and sugar in a heatproof bowl over a saucepan of simmering water and beat for six minutes or until thick and creamy. Fold the chocolate mixture through the egg mixture and beat for six minutes or until cold. Refrigerate for 30 minutes.

To assemble, remove the cake from the tin and cut in half horizontally. Place the bottom layer back in the tin and pour over half of the filling. P lace the top layer on the cake and cover with the remaining filling. Refrigerate for five hours or until set.

To serve, place a warm tea towel around the tin, which will help to ease the cake away from the side. Carefully remove the cake from the tin and use a heated palette knife to smooth the edge.

Decorating the Truffle cake

Easter pending and staying with the chocolate theme, I used strawberry-filled Easter eggs and a purchased chocolate disc with ‘Happy birthday’ written in white chocolate. I noticed a few rough spots on the coating and thought more truffle filling could have been poured to make a thicker middle layer. Too scared to lift the cake from the tin base, I left it. But hey, no-one cared. Eight grandkids and their Aunts all swooped. It’s chocolate, for goodness sake. What else did you expect! One candle for each birthday boy completed the picture.

Chocolate Truffle Happy Birthday Cake

Birthday cake for Poppa and two Grandsons

Chocolate Truffle Birthday Cake

Chocolate Truffle Cake with strawberry filled Easter egg

 


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Lemons Three ‘olden’ ways

Was it really fifty years or more since I attended cooking class at school? I felt quite ancient when 11-year old grandson talked about his first food technology class and his first recipe for a Fruit Smoothie, a printout pasted into his exercise book. The blender was put to work and the smoothie made an excellent after-school drink. But, he was not really that interested in Nana’s old school handwritten cooking exercise book, or the recipes. It must have looked like lots of hard work.

In 1958, I used non-electronic kitchen equipment and we measured in pounds and ounces.  Girls at my age  were used to cooking at home with our mothers. The boys did carpentry and metalwork instead. For fun, I revisited two recipes, one from my old schoolbook and the other from a recipe given to me when I was first married. The third way with lemons is about hand care, something my mother routinely did in the kitchen.

Lemon Honey, or Lemon Curd as some call it, is delicious. Living on a farm, we kept hens, lemon trees grew well and butter was cheap. Lemon Honey was commonly made. This recipe makes about one and a half cups. I store it in the fridge. It never lasts long in this family. It can be rippled through creamy icecream, swirled through yoghurt, made into lemon tarts or as I did today, added to the centre of lemon muffins.

Lemon Cordial is another oldie. My mother-in-law made it when Himself was a child. My sister-in-law and I continue to make this drink. It becomes a  refreshing summertime drink when made up with finely julienned fresh ginger straws, crushed mint, ice and chilled soda.

Lemons are nature’s cleanser. I can see Mum now, at the kitchen bench, rubbing a cut lemon over her skin and around her nails before dipping her hands into oatmeal and rubbing this all over her skin. Oatmeal leaves a soft feel to the skin.

 


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Watermelon eater

Grandson has been watching these grow for ages, now he gets to try them !! Perfect juicy, summery, yummy dessert.

He is becoming quite the gardener and has had a hand in planting and growing most of the veggies in the colander.

Big excitement also was younger brother’s Brown Shaver chicken, Strawberry, is now a big girl and is laying eggs. Nice for breakfast.


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Aubergine and Harissa

Call for immediate action was required when I stumbled on the link to this recipe for Aubergine and Harissa Dip while reading a post written by  insidekelskitchen  With a diabetic in the household, I am always keen to try new flavours and easy-to-prepare food using in-season garden fresh vegetables.

The aubergines and a red bell pepper chargrilled while I picked and prepared tomatoes that were slow roasted. Ciabatta bread from the freezer was thawed before being warmed in the oven.

As I have no Harissa Paste in the pantry and have not used Harissa  before, a quick google search was in order to fast learn how to make this spicy paste. I used a recipe by New Zealand cook, Annabel Langbein , the ingredients being

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 cloves garlic
  • 1-2 hot chillies
  • 1 tsp flaky salt
  • ¼ cup oil
  • 1 tsp cayenne pepper
  • 1 cup tomato purée
  • 2 tsp rosewater or a pinch of sugar

To assemble the ‘dip’, I rough mashed the vegetable ingredients  using a fork and stirred the spice paste and seasonings to taste through the mixture.

Verdict. Ticked the boxes. Delicious for lunch served warm on crusty bread garnished with goatmilk feta cheese.! Packed with flavour. There are no leftovers. I can imagine this ‘dip’ combining well with chickpeas. But that’s another meal.

 

 


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Grandson ~ creates a chilli salsa

 

9-year old grandson is so proud of his garden-to-the-table moment. A freshly picked Hungarian Yellow Wax chili pepper grown by him, was the hero of a salsa served with sweet corn tonight. Tapered in shape, this chili is well-flavoured, has a medium heat and is easy to grow.

In the best of Masterchef tradition, he selected his ingredients, he created his recipe as he chopped, stirred, tasted, adjusted and presented.  His salsa was brushed over freshly cooked sweet corn.  A great taste summer side dish.

Grandson’s homemade  salsa recipe: combine chopped yellow chili, freshly picked chopped parsley and basil leaves with melted butter, cold-pressed virgin olive oil, crushed garlic, lemon juice, salt and pepper. On impulse, he added some diced Lebanese cucumber because that is his favourite vegetable. The quantities were decided as he prepared the chili salsa.

During the cook, he used sharp steel knives, deseeded a chili, melted butter in the microwave, worked cleanly. I showed my sons and now my grandchildren from pre-school age, safe use of equipment, creative cooking, food hygiene and kitchen management skills.

Learning happens in the kitchen. Together, we read recipes, do the maths of costs and amounts and learn about food culture. I believe all children need to learn how to plan a meal and to learn about people’s food likes and health needs.  This boy knows his grandfather is a diabetic, why I use lots of fresh ingredients and why I may cook a second dish for the same mealtime.

Usually when he cooks, I work alongside my grandson. We have chatted about my childhood years and the meals my family ate. My late mother’s chocolate cake recipe is now a firm favourite with her great-grandsons. Licking the mixing bowl clean is still an important Cooking 101 task. Tonight, as I wrapped monkfish in prosciutto, we talked about this pork meat and how it adds flavour to fish. My salsa verde had to be taste-tested and we compared the two salsas. Why I was using locally grown and pressed avocado oil and parmesan cheese? Why, indeed. I decided that monkfish is delicate it does not need to be overpowered with stronger flavours.

This 9-year old lad, my grandson, is well on his way to managing a kitchen and feeding the troops. It is not only a skill for healthy living but is also a great life interest.