Marvey Muffins

My little 'Just Muffins' book (pub 1989) has become a bit of a treasure in my kitchen. You will remember from an earlier post I gained permission from the editor to use her recipes on my blog. It is the book I go to when making muffins. It is peppered with Christchurch advertisments and the names of people who made the recipe contributions supporting their fundraising efforts. I couldn't help thinking about how all these people fared in the earthquakes. On my last visit to my hometown I was astounded by the amount of vacant spaces of land. I was sad to see the house I lived in all my childhood - condemned and deserted, as were most of the houses around where we lived. Many members of my own family have suffered damage and the loss of their homes but now thanks to EQC and insurance they have a brighter future in new homes. So here's a bit of love to Christchurch, and yummy Apple Sultana Muffins by Fiona Marris that is now an absolute firm favourite in our home. So easy too! I have changed the recipe slightly using wholemeal instead of white flour. Use medium size muffin tins or better still use paper cases.

1 3/4 cups of wholemeal flour
salt
125g melted butter
1 tsp baking soda
1 cup stewed apple (hot)
3 tsp mixed spice
1 cup sultanas
3/4 cup sugar
1 beaten egg
Put dry ingredients in bowl. Add egg, then hot apple and lastly melted butter. Bake at 225degrees Celsius for approximately 10 minutes.

Marvey Muffins

My little 'Just Muffins' book (pub 1989) has become a bit of a treasure in my kitchen. You will remember from an earlier post I gained permission from the editor to use her recipes on my blog. It is the book I go to when making muffins. It is peppered with Christchurch advertisments and the names of people who made the recipe contributions supporting their fundraising efforts. I couldn't help thinking about how all these people fared in the earthquakes. On my last visit to my hometown I was astounded by the amount of vacant spaces of land. I was sad to see the house I lived in all my childhood - condemned and deserted, as were most of the houses around where we lived. Many members of my own family have suffered damage and the loss of their homes but now thanks to EQC and insurance they have a brighter future in new homes. So here's a bit of love to Christchurch, and yummy Apple Sultana Muffins by Fiona Marris that is now an absolute firm favourite in our home. So easy too! I have changed the recipe slightly using wholemeal instead of white flour. Use medium size muffin tins or better still use paper cases.

1 3/4 cups of wholemeal flour
salt
125g melted butter
1 tsp baking soda
1 cup stewed apple (hot)
3 tsp mixed spice
1 cup sultanas
3/4 cup sugar
1 beaten egg
Put dry ingredients in bowl. Add egg, then hot apple and lastly melted butter. Bake at 225degrees Celsius for approximately 10 minutes.

Pumpkin and books

I belong to a book group, I am a recent recruit but it has been going for 12 years now. We meet each month to discuss various books we have read, then we have tea and (usually) cake for supper! We take turns to host the group in our home and it is my turn next week. I have taken my time to research what to bake as I really like to surprise everyone with my choice of cake on the night. I don't think we consciously try and outdo each other with making something different each time, for me it is more about sharing a new recipe so my friends can add to their repertoire of baking. 

When I came across this recipe I instantly thought of my little grand-daughter aged 4, she will not eat too many vegetables. As she grows older she is slowly adding to her limited list but I have noticed a preference and a love of sweet things (a little like her Mum) and this is the perfect way to introduce her to pumpkin - disguised in a delicious cake!

I love my new zester, a recent addition to my kitchen, how did I manage without one like this....

Pumpkin and Date cake

From Lynda Hallinan’s column  SST – Sunday magazine   

3^rd June 2012 from a competition she ran with her readers.

Preheat oven to 180 degrees Celsius.

Peel, dice and simmer 450g pumpkin in unsalted water for 20 minutes until very tender.

Drain, press out water and mash until smooth. Set aside to cool.

Grease and line the base of an 18cm square cake tin.

Cream 225g of softened butter, the finely grated zest of 2 oranges and 175g caster sugar until pale and fluffy. Beat in 2 eggs, one at a time, and stir in 150g chopped dates, 40g desiccated coconut and the mashed pumpkin. Sift 275g of self-raising flour and fold into the mixture with 100ml of milk.

Spoon the cake batter into the tin, smooth the top and bake for 1 ¼ hours.

Leave the cake in the tin for 5 minutes, then transfer to a wire rack to cool.

Sprinkle with extra caster sugar to decorate.

Nice served with whipped cream or yoghurt.

lovely and moist and when sliced a pretty orange colour

Pumpkin and books

I belong to a book group, I am a recent recruit but it has been going for 12 years now. We meet each month to discuss various books we have read, then we have tea and (usually) cake for supper! We take turns to host the group in our home and it is my turn next week. I have taken my time to research what to bake as I really like to surprise everyone with my choice of cake on the night. I don't think we consciously try and outdo each other with making something different each time, for me it is more about sharing a new recipe so my friends can add to their repertoire of baking. 

When I came across this recipe I instantly thought of my little grand-daughter aged 4, she will not eat too many vegetables. As she grows older she is slowly adding to her limited list but I have noticed a preference and a love of sweet things (a little like her Mum) and this is the perfect way to introduce her to pumpkin - disguised in a delicious cake!

I love my new zester, a recent addition to my kitchen, how did I manage without one like this....

Pumpkin and Date cake

From Lynda Hallinan’s column  SST – Sunday magazine   

3^rd June 2012 from a competition she ran with her readers.

Preheat oven to 180 degrees Celsius.

Peel, dice and simmer 450g pumpkin in unsalted water for 20 minutes until very tender.

Drain, press out water and mash until smooth. Set aside to cool.

Grease and line the base of an 18cm square cake tin.

Cream 225g of softened butter, the finely grated zest of 2 oranges and 175g caster sugar until pale and fluffy. Beat in 2 eggs, one at a time, and stir in 150g chopped dates, 40g desiccated coconut and the mashed pumpkin. Sift 275g of self-raising flour and fold into the mixture with 100ml of milk.

Spoon the cake batter into the tin, smooth the top and bake for 1 ¼ hours.

Leave the cake in the tin for 5 minutes, then transfer to a wire rack to cool.

Sprinkle with extra caster sugar to decorate.

Nice served with whipped cream or yoghurt.

lovely and moist and when sliced a pretty orange colour

Fabulous Fennel

Fennel is now nice and fresh in the shops. It seems strange to me that we can eat it, when I was a child we were warned it was poisonous and not to touch it! It grew like a weed in places where we played or in the garden where it was yanked out by Dad and thrown away! It was certainly never ever used in cooking!!! The type we now buy in shops is obviously a different variety..... But it really is a great vegetable with a unique flavour. In recent times I have developed a bit of a taste for fresh fennel. Last night I tried a chicken and fennel dish, really, really delicious and lovely with a spinach and tumeric side dish. But my most favourite dish made with fennel is Butter Baked Fish with Fennel and Peas. It 'ticks all my boxes' as it is so simple - posh to look at and the meal is cooked in one dish. It is best cooked in a metal dish - about the length of your fish fillets. If you have to use a glass or ceramic one, heat the dish first. The original recipe comes from Cuisine by Fiona Smith published in 2010. I have adjusted it a bit to suit our tastes. Although not exactly the best dish when you are watching your weight, console yourself there are few calories in the fish and the fennel!
(I was gifted a mandoline by a dear friend a few years ago. I thought at the time it would never get used but I was wrong, it is the most marvellous kitchen utensil and it gets used lots!)
Butter Baked Fish with Fennel and Peas
2 medium bulbs fennel (about 200g each)
2 cups of peas (frozen are fine just quickly defrost in the microwave)
4 thick fish fillets (about 150g of hapuka, blue cod or monkfish)
2 tbsp capers
salt and freshly ground pepper
1 lemon thinly sliced
100g butter from a firm chilled block ( do not use margarine - the flavour is not the same)
Preheat the oven to 220 degrees Celsius
Slice the fennel finely (the mandoline is perfect for this job). Spread over the base of the dish. Top with peas then the fish fillets. (I also add finely sliced potatoes with the fennel and cook both in the dish for about 5 minutes first, then add the other ingredients as stated). Season with salt and pepper. Sprinkle capers over the fish. Arrange lemon slices over the top. Cut thin slices of butter and cover the entire surface of the fish with plenty as it flavours the fish and vegetables.
Bake for 20 minutes or until the fish is cooked through.
Serves 4

Fabulous Fennel

Fennel is now nice and fresh in the shops. It seems strange to me that we can eat it, when I was a child we were warned it was poisonous and not to touch it! It grew like a weed in places where we played or in the garden where it was yanked out by Dad and thrown away! It was certainly never ever used in cooking!!! The type we now buy in shops is obviously a different variety..... But it really is a great vegetable with a unique flavour. In recent times I have developed a bit of a taste for fresh fennel. Last night I tried a chicken and fennel dish, really, really delicious and lovely with a spinach and tumeric side dish. But my most favourite dish made with fennel is Butter Baked Fish with Fennel and Peas. It 'ticks all my boxes' as it is so simple - posh to look at and the meal is cooked in one dish. It is best cooked in a metal dish - about the length of your fish fillets. If you have to use a glass or ceramic one, heat the dish first. The original recipe comes from Cuisine by Fiona Smith published in 2010. I have adjusted it a bit to suit our tastes. Although not exactly the best dish when you are watching your weight, console yourself there are few calories in the fish and the fennel!
(I was gifted a mandoline by a dear friend a few years ago. I thought at the time it would never get used but I was wrong, it is the most marvellous kitchen utensil and it gets used lots!)
Butter Baked Fish with Fennel and Peas
2 medium bulbs fennel (about 200g each)
2 cups of peas (frozen are fine just quickly defrost in the microwave)
4 thick fish fillets (about 150g of hapuka, blue cod or monkfish)
2 tbsp capers
salt and freshly ground pepper
1 lemon thinly sliced
100g butter from a firm chilled block ( do not use margarine - the flavour is not the same)
Preheat the oven to 220 degrees Celsius
Slice the fennel finely (the mandoline is perfect for this job). Spread over the base of the dish. Top with peas then the fish fillets. (I also add finely sliced potatoes with the fennel and cook both in the dish for about 5 minutes first, then add the other ingredients as stated). Season with salt and pepper. Sprinkle capers over the fish. Arrange lemon slices over the top. Cut thin slices of butter and cover the entire surface of the fish with plenty as it flavours the fish and vegetables.
Bake for 20 minutes or until the fish is cooked through.
Serves 4

Grandmothers special

It's great when people share their family recipes with me. This one came from a conversation with another grandmother who said it is was a favourite with her grandchildren, Spicy Meat Loaf. 

I remember my children's special lunch request to their Nana was fried egg and chips! Mum and I used to laugh about this as apparently I could not make them properly! It was probably the very unhealthy way it was all deep fried (along with a bit of dripping) that made them 'special' and taste so good! The chips had to be thick and the eggs crisp on the edges with yolks still nice and runny for dipping. I imagine for her it was quick and inexpensive way to feed two starving children! Suffice to say it was a meal rarely made by me at home. I look forward to having a repertoire of delicious dishes to impress and sustain my grandchildren when they visit me. So far, it appears cupcakes are the favourites - especially topped with pink sprinkles or chocolate buttons!

This meat loaf is a bit different with its own yummy sauce. It will easily feed 6 - 8 people and is inexpensive to make. Great with mashed potatoes and peas (my favourite) and nice cold the next day in a sandwich or with salad and beetroot. Thank you to Dianne for passing it on to me.

Spicy Meat Loaf – Dianne Hall, April 2012

2 Onions

500 grams Mince

500 grams Sausage Meat

1 c Fresh breadcrumbs

1 Tbsp Curry Powder

1 egg

Salt & Pepper

1/2 c Milk, 1/2 c Water

Sauce

1/2 c Water

1/4 c Worcestershire sauce

1/2 c Tomato Sauce

2 Tbsp Vinegar

2 Tbsp Lemon juice

1/2 c Brown Sugar

30 grams Butter

1 tsp Instant Coffee

Simmer for 5 Minutes

Combine ingredients of meat loaf, put in large loaf tin

Cook at 180 degrees Celsius for 1 hour

Drain excess fat

Pour over sauce & cook for a further 30 minutes.

This makes a large meat loaf. You can split the mixture in half and make 2 smaller loaves with less cooking time if you prefer.

Louise Cake - a slice really!

Louise Cake is a classic slice that never fails to impress, it must be the crunchy sweet meringue topping with a hint of raspberry jam or the yummy buttery base!

Louise was my ex mother-in-laws first name (who I would describe as a 'bit of a character straight out of Coronation Street'). I thought of her when I chose to bake this slice. Although a slight woman she was a formidable person who (as she grew older) had a habit of saying exactly what she thought of anything or anybody. Although sometimes quite shocking you couldn't help but laugh at some of her outrageous statements! She would often boast she never ate a piece of fruit in her life! She was in her late eighties when she died suddenly a couple of years ago, so the lack of any apples, bananas or oranges in her diet obviously did not do her any harm.
Louise is my beautiful daughter's second name so I can say this slice is named after both of them. 

Note in the photo - my 1970's Tupperware still going strong! 

Louise Cake

(From Edmonds Cookery Book 1986 Edition)

65g Butter

25g sugar

2 eggs

150g flour

1 tsp baking powder

Cream butter and sugar, add egg yolks then sifted flour and baking powder. Press into a greased sponge roll tin and spread with raspberry jam.
Beat egg whites until quite stiff and add 125g sugar and 50g coconut.
Mix gently until combined and spread on top of jam.

Bake 30 minutes at 180 degrees Celsius (or 170 for a fan oven).

Louise Cake - a slice really!

Louise Cake is a classic slice that never fails to impress, it must be the crunchy sweet meringue topping with a hint of raspberry jam or the yummy buttery base!

Louise was my ex mother-in-laws first name (who I would describe as a 'bit of a character straight out of Coronation Street'). I thought of her when I chose to bake this slice. Although a slight woman she was a formidable person who (as she grew older) had a habit of saying exactly what she thought of anything or anybody. Although sometimes quite shocking you couldn't help but laugh at some of her outrageous statements! She would often boast she never ate a piece of fruit in her life! She was in her late eighties when she died suddenly a couple of years ago, so the lack of any apples, bananas or oranges in her diet obviously did not do her any harm.
Louise is my beautiful daughter's second name so I can say this slice is named after both of them. 

Note in the photo - my 1970's Tupperware still going strong! 

Louise Cake

(From Edmonds Cookery Book 1986 Edition)

65g Butter

25g sugar

2 eggs

150g flour

1 tsp baking powder

Cream butter and sugar, add egg yolks then sifted flour and baking powder. Press into a greased sponge roll tin and spread with raspberry jam.
Beat egg whites until quite stiff and add 125g sugar and 50g coconut.
Mix gently until combined and spread on top of jam.

Bake 30 minutes at 180 degrees Celsius (or 170 for a fan oven).

Cinnamon Cream Oysters - A dainty thing from the past

I enjoy fossicking around the Capital's charity shops. Over the years I have found the odd bargain and some old treasures. When I was younger I remember being mortified when (on outings) my mother made me go into 'Vinnies' or the 'Sallies' shops with her. Raised during the Depression she really loved a bargain but I really did not want to be seen in one of those shops! How times have changed!! My own daughter has become a real expert on finding bargain treasures in second hand outlets.

On one of my recent trips I found an old Bonco baking tin, I hadn't seen this particular one for years let alone use one but I recalled baking with it during my school cooking classes. 

I researched  the brand name on the internet but came up with nothing which annoyed me as I recalled the tin was used for a particular type of little cake. I vaguely remembered the name of the cake included oysters, (the tin is shaped like an oyster which was a bit of a hint!) After a little research I finally found the recipe - Cinnamon Cream Oysters - in my 1998 edition of the Edmonds Cookery Book!

They are so easy to make and look really posh on a plate - bursting with whipped cream and perfect for impressing your friends at an afternoon catch up or to take as a 'treat plate' for someone! I shared my test bake with my neighbour who ate three in one sitting, and with a certain graphic designer who ate four!

I have included a photo of the cakes still in the tin so you get an idea of the shape you need. An ordinary muffin tin won't do - you have to have the right baking tin!

Cinnamon Cream Oysters

2 eggs

1/4 cup sugar

2 tsp golden syrup

6 tbsp flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

whipped cream

Beat eggs and sugar until thick. Add golden syrup and beat well. Sift dry ingredients together and gently fold into egg mixture a bit at a time. Spoon small amounts of mixture into greased sponge oyster tins. Bake at 200 degrees Celsius  (l90 for fan forced), for 10-12 minutes or until the surface springs backs when lightly touched. (Don't keep opening the door to check as they may 'collapse' when you let in cold air!) When cooled, cut oysters open with a sharp knife and fill with whipped cream. Lightly dust with icing sugar.

Cinnamon Cream Oysters - A dainty thing from the past

I enjoy fossicking around the Capital's charity shops. Over the years I have found the odd bargain and some old treasures. When I was younger I remember being mortified when (on outings) my mother made me go into 'Vinnies' or the 'Sallies' shops with her. Raised during the Depression she really loved a bargain but I really did not want to be seen in one of those shops! How times have changed!! My own daughter has become a real expert on finding bargain treasures in second hand outlets.

On one of my recent trips I found an old Bonco baking tin, I hadn't seen this particular one for years let alone use one but I recalled baking with it during my school cooking classes. 

I researched  the brand name on the internet but came up with nothing which annoyed me as I recalled the tin was used for a particular type of little cake. I vaguely remembered the name of the cake included oysters, (the tin is shaped like an oyster which was a bit of a hint!) After a little research I finally found the recipe - Cinnamon Cream Oysters - in my 1998 edition of the Edmonds Cookery Book!

They are so easy to make and look really posh on a plate - bursting with whipped cream and perfect for impressing your friends at an afternoon catch up or to take as a 'treat plate' for someone! I shared my test bake with my neighbour who ate three in one sitting, and with a certain graphic designer who ate four!

I have included a photo of the cakes still in the tin so you get an idea of the shape you need. An ordinary muffin tin won't do - you have to have the right baking tin!

Cinnamon Cream Oysters

2 eggs

1/4 cup sugar

2 tsp golden syrup

6 tbsp flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

whipped cream

Beat eggs and sugar until thick. Add golden syrup and beat well. Sift dry ingredients together and gently fold into egg mixture a bit at a time. Spoon small amounts of mixture into greased sponge oyster tins. Bake at 200 degrees Celsius  (l90 for fan forced), for 10-12 minutes or until the surface springs backs when lightly touched. (Don't keep opening the door to check as they may 'collapse' when you let in cold air!) When cooled, cut oysters open with a sharp knife and fill with whipped cream. Lightly dust with icing sugar.

Warm up with Mexican Bean Soup

A great recipe is one that is quick and easy to make and one you can whip up with what is already in your cupboard or fridge. With the snow in Christchurch today this soup would be perfect as it ticks all the boxes for flavour and simplicity with a little bit of heat!.
The original recipe came from the Chocolate Frog Cafe and it appeared as a request in the Dominion Post Life magazine. It is so delicious and if served with crusty bread or hot buttered toast can be a meal in itself. Perfect for a winter lunch.

Makes 4 servings

1 tbsp oil

1 onion finely diced

2 cloves of garlic

1/4 tsp chilli flakes (more if you wish)

4 carrots diced

4 sticks celery sliced

2 x 400g tins tomatoes

2 cups vegetable stock

2 capsicums (red and green)

1 bunch fresh coriander(use both leaf and stalks)

1 tin kidney beans

2 tsp brown sugar

Salt and Pepper to taste

Chipotle Tabasco to taste ( I used 1/2 tsp Smoked Paprika instead)

Heat the oil, sweat the onions and garlic. Add carrots and celery and chilli flakes and cook until tender. Add tomatoes, capsicums, beans and coriander. Bring to boil and simmer 30 minutes. Add brown sugar. Season to taste, and add chipotle to give the soup a smokey flavour. Garnish with sour cream and chopped coriander.

Warm up with Mexican Bean Soup

A great recipe is one that is quick and easy to make and one you can whip up with what is already in your cupboard or fridge. With the snow in Christchurch today this soup would be perfect as it ticks all the boxes for flavour and simplicity with a little bit of heat!.
The original recipe came from the Chocolate Frog Cafe and it appeared as a request in the Dominion Post Life magazine. It is so delicious and if served with crusty bread or hot buttered toast can be a meal in itself. Perfect for a winter lunch.

Makes 4 servings

1 tbsp oil

1 onion finely diced

2 cloves of garlic

1/4 tsp chilli flakes (more if you wish)

4 carrots diced

4 sticks celery sliced

2 x 400g tins tomatoes

2 cups vegetable stock

2 capsicums (red and green)

1 bunch fresh coriander(use both leaf and stalks)

1 tin kidney beans

2 tsp brown sugar

Salt and Pepper to taste

Chipotle Tabasco to taste ( I used 1/2 tsp Smoked Paprika instead)

Heat the oil, sweat the onions and garlic. Add carrots and celery and chilli flakes and cook until tender. Add tomatoes, capsicums, beans and coriander. Bring to boil and simmer 30 minutes. Add brown sugar. Season to taste, and add chipotle to give the soup a smokey flavour. Garnish with sour cream and chopped coriander.

Mum, it's snowing!

When do you stop being a Mum......never! I had two phone calls from Christchurch today one from B (aged 38) - Mum it's snowing! and one from D (aged 36) Mum it's snowing! Like a couple of children they just wanted to share the joy of watching snowflakes gently falling 'as big as 'cotton balls' and trees looking 'all good covered in snow'. I even got B to Skype me so we could look at it together! 

I was really touched they wanted to share such a simple wonderful thing with their Mum in the Capital. As a family we were almost overjoyed watching storms of thunder and lightning together - we used to scream and yell when the really big sheets of lightning hit!

We don't get too much snow here but is pretty cold today, I'm wearing a cream cable knit jersey my mother knitted about 20 years ago, it doesn't get worn much as it is like wearing 3 thick woollen blankets!  I love it though -  cosy and practical on a day like today!

The photo came from last year's snow dump but it looks exactly like it today! Both families attempted to go about their daily routines but are now back home safely, time to stay by their wood fires and eat warm cheese toasties! 

I really wish our home had an open fire......!

Mum, it's snowing!

When do you stop being a Mum......never! I had two phone calls from Christchurch today one from B (aged 38) - Mum it's snowing! and one from D (aged 36) Mum it's snowing! Like a couple of children they just wanted to share the joy of watching snowflakes gently falling 'as big as 'cotton balls' and trees looking 'all good covered in snow'. I even got B to Skype me so we could look at it together! 

I was really touched they wanted to share such a simple wonderful thing with their Mum in the Capital. As a family we were almost overjoyed watching storms of thunder and lightning together - we used to scream and yell when the really big sheets of lightning hit!

We don't get too much snow here but is pretty cold today, I'm wearing a cream cable knit jersey my mother knitted about 20 years ago, it doesn't get worn much as it is like wearing 3 thick woollen blankets!  I love it though -  cosy and practical on a day like today!

The photo came from last year's snow dump but it looks exactly like it today! Both families attempted to go about their daily routines but are now back home safely, time to stay by their wood fires and eat warm cheese toasties! 

I really wish our home had an open fire......!

Beetroot and Quinoa Salad

I love beetroot and this is another lovely way to serve a 'colourful and good for you' vegetable. It also includes a grain I use a lot now as it is tasty and nutritious (full of protein). This dish is also served a little differently (and dramatically) which makes a nice change from just a bowl of salad on the table.

Ruth Pretty is consistent with her great recipes, this one appeared recently in the Dominion Post. At Ruth's suggestion (instead of the beetroot) I am also going to try using craisins, pistachios, carrot, peas citrus zest, radish or cooked cubed pumpkin.

I served it at a vegetarian gathering but it would be just a nice at Christmas alongside ham and new potatoes!

Beetroot and Quinoa Salad

Serves 3-4 so double it for a crowd - it won't last long!

2 medium sized beetroot washed and stems trimmed

1/4 cup of water

3/4 cup of quinoa

1 1/2 cups of water

1tsp cumin seeds

1tsp (18) allspice berries (I used ground allspice)

2tbsp extra virgin olive oil

1/4 cup freshly squeezed lemon juice

1/4 cup mint leaves, thinly sliced or torn

1/4 cup chopped Italian parsley

1/4 cup thinly sliced chives

1tsp flaky salt

1/4 tsp freshly ground black pepper

 Preheat oven to 180 degrees Celsius. Place beetroot into a large piece of foil and add 1/4 c water and enclose tightly. Place on a roasting dish and bake for about 45-50 minutes or until beetroot is tender when pierced with a skewer - do not unwrap to pierce - the time will vary with the size of your beetroot. Remove from foil and cool. Remove skin by rubbing beetroot with your hands (I use gloves here!) Grate beetroot on the large holes of your grater. Place quinoa into a pot with the water, stir and cook on medium heat for about 10-12 minutes until the water is absorbed and grain is cooked. Turn heat off and leave with lid on for about 3-4 minutes, turn into a large bowl and fluff up with a fork. Place cumin and allspice on a medium to low heat and toast until fragrant - cool and tip into a mortar and ground with a pestle until finely crushed. Add spices, oil, lemon juice, herbs and S & P to quinoa, stir well to combine so it has a consistent beetroot colour. Refrigerate overnight or for at least 2 hours, remove from fridge 30 minutes before serving - you really want to serve at room temperature. 

(I sprayed the inside of another bowl and tipped in the salad, then pressed down lightly and covered before placing in the fridge overnight. To serve place plate on top of bowl and gently tip out to un-mould into a pudding shape).

Beetroot and Quinoa Salad

I love beetroot and this is another lovely way to serve a 'colourful and good for you' vegetable. It also includes a grain I use a lot now as it is tasty and nutritious (full of protein). This dish is also served a little differently (and dramatically) which makes a nice change from just a bowl of salad on the table.

Ruth Pretty is consistent with her great recipes, this one appeared recently in the Dominion Post. At Ruth's suggestion (instead of the beetroot) I am also going to try using craisins, pistachios, carrot, peas citrus zest, radish or cooked cubed pumpkin.

I served it at a vegetarian gathering but it would be just a nice at Christmas alongside ham and new potatoes!

Beetroot and Quinoa Salad

Serves 3-4 so double it for a crowd - it won't last long!

2 medium sized beetroot washed and stems trimmed

1/4 cup of water

3/4 cup of quinoa

1 1/2 cups of water

1tsp cumin seeds

1tsp (18) allspice berries (I used ground allspice)

2tbsp extra virgin olive oil

1/4 cup freshly squeezed lemon juice

1/4 cup mint leaves, thinly sliced or torn

1/4 cup chopped Italian parsley

1/4 cup thinly sliced chives

1tsp flaky salt

1/4 tsp freshly ground black pepper

 Preheat oven to 180 degrees Celsius. Place beetroot into a large piece of foil and add 1/4 c water and enclose tightly. Place on a roasting dish and bake for about 45-50 minutes or until beetroot is tender when pierced with a skewer - do not unwrap to pierce - the time will vary with the size of your beetroot. Remove from foil and cool. Remove skin by rubbing beetroot with your hands (I use gloves here!) Grate beetroot on the large holes of your grater. Place quinoa into a pot with the water, stir and cook on medium heat for about 10-12 minutes until the water is absorbed and grain is cooked. Turn heat off and leave with lid on for about 3-4 minutes, turn into a large bowl and fluff up with a fork. Place cumin and allspice on a medium to low heat and toast until fragrant - cool and tip into a mortar and ground with a pestle until finely crushed. Add spices, oil, lemon juice, herbs and S & P to quinoa, stir well to combine so it has a consistent beetroot colour. Refrigerate overnight or for at least 2 hours, remove from fridge 30 minutes before serving - you really want to serve at room temperature. 

(I sprayed the inside of another bowl and tipped in the salad, then pressed down lightly and covered before placing in the fridge overnight. To serve place plate on top of bowl and gently tip out to un-mould into a pudding shape).

Aprons in the Capital

I wear an apron most days, my mother did too! When I tie it on it is 'action stations' in the kitchen! My latest favourite is a black and white full apron embellished with black ric rac - made for me by one of my oldest friends, Trudy (in time not age!). 

I have many treasured things in my kitchen, mainly because they remind me of someone but also because I have had them a long time and I like the look and feel of them. My apron is no exception.

I attended a lecture yesterday called 'Tied to her Apron Strings' given by Rosemary McLeod during the Handmade festival in the Capital. I loved it! I came away wondering why I loved it so much. Apart from the fact she was a very easy speaker to listen to, she really brought alive part of her textile collection - aprons! Such a simple everyday garment many women wear (or have worn) but it gave the audience a fascinating insight into the lives of women and society. It occurred to me that this little snap shot of social history told me so much about the world at the time - from the material they used to make the apron, to the embroidery styles and patterns of the aprons. From the frilly with big bow styles to the really intricate practical styles that must have taken hours to hand stitch. 

I recall my first sewing project (at aged 11) was a hand-stitched apron for cooking classes - complete with a hat with my name hand embroidered across the front. I really wish I had kept it!  Thank goodness Rosemary cares enough to save these treasures and their stories. 

For me the lecture was a big AhHa moment, why did it resonate with me so much? I think there was a certain amount of nostalgia involved but it was also the whole social history of women that interested me. I reflected on my own home life. My mother spent most of hers working full time in the family home. As the only girl I was expected to do my share of household duties, and from a young age worked alongside my mother learning all aspects of the trade! (At the time I resented it and wished I could 'have the weekends off' like my friends!)

As I grew older (compared to her) our lives were very different, but I am thankful she gave me a practical appreciation and a love of 'domestic chores'. I now create out of pleasure and I often think of her when I knit, sew and mend or tie my apron on to cook!

Aprons in the Capital

I wear an apron most days, my mother did too! When I tie it on it is 'action stations' in the kitchen! My latest favourite is a black and white full apron embellished with black ric rac - made for me by one of my oldest friends, Trudy (in time not age!). 

I have many treasured things in my kitchen, mainly because they remind me of someone but also because I have had them a long time and I like the look and feel of them. My apron is no exception.

I attended a lecture yesterday called 'Tied to her Apron Strings' given by Rosemary McLeod during the Handmade festival in the Capital. I loved it! I came away wondering why I loved it so much. Apart from the fact she was a very easy speaker to listen to, she really brought alive part of her textile collection - aprons! Such a simple everyday garment many women wear (or have worn) but it gave the audience a fascinating insight into the lives of women and society. It occurred to me that this little snap shot of social history told me so much about the world at the time - from the material they used to make the apron, to the embroidery styles and patterns of the aprons. From the frilly with big bow styles to the really intricate practical styles that must have taken hours to hand stitch. 

I recall my first sewing project (at aged 11) was a hand-stitched apron for cooking classes - complete with a hat with my name hand embroidered across the front. I really wish I had kept it!  Thank goodness Rosemary cares enough to save these treasures and their stories. 

For me the lecture was a big AhHa moment, why did it resonate with me so much? I think there was a certain amount of nostalgia involved but it was also the whole social history of women that interested me. I reflected on my own home life. My mother spent most of hers working full time in the family home. As the only girl I was expected to do my share of household duties, and from a young age worked alongside my mother learning all aspects of the trade! (At the time I resented it and wished I could 'have the weekends off' like my friends!)

As I grew older (compared to her) our lives were very different, but I am thankful she gave me a practical appreciation and a love of 'domestic chores'. I now create out of pleasure and I often think of her when I knit, sew and mend or tie my apron on to cook!