Grandma Tui's Fudge Slice

I was looking for something sweet to make to have with a cup of tea and came across this recipe in my folder. I typed it up many years ago when I began collecting recipes in preparation for one day not having mum's treasure chest constantly on hand. Before making it again recently I skyped dad to clarify who Grandma Tui was. She was my dad's grandma or my grandma's mum and she and her husband my great-grandfather did visit us once in Australia when my sister and I were little.

There is something so special about family recipes. I even remember making this with my grandma in New Zealand about 10 years (or more) ago. A Tui is a pretty bird native to New Zealand so I think it is such a precious name as well. I left the icing off as they are sweet enough without it and I like the biscuits a little bit chunky. I also had trouble buying plain biscuits here but any type would do. This has been such a hit with everyone lately that I think I will keep my biscuit and walnut supplies on hand so it can be made at the drop of a hat.

...Josh thought I should point out that this recipe contains no flowers contrary to the photos. These pansies on our windowsill have such cheery faces I wanted to show you and I picked an Iris and buttercups from the garden this morning.

Here are some Tui's. The second one even has instructions if you'd like to have a go at making it origami style. People are just amazing aren't they!

Tui pictures by Neil and Doron
And lastly, here is a funny clip about a Tui that can talk (it's real!)

Wood-fired Pizza in the Park

Our friends Sofie and Anthony have a business making wood fired pizza ovens. Ant designed and built a portable trailer with 2 ovens which they will use to tour the summer music festivals and markets and delight hungry crowds. We were very pleased for them to test out some new recipes on us in the park the other weekend including an apple-crumble dessert pizza! The beach photo was taken off the jetty near Cates Park at 8.30pm. Look how bright it is! We're going to enjoy twilight hours here.

Op shopping

Here people laugh when I say op-shop, because they call second-hand stores Thrift Stores or Sally-Ann's (Salvation Army) (North Americans seem to love double-barrelled girls names...) I was quite happy to find these 2 new tea towels for 50c each hiding under a pile of other linens. I am slowly collecting a few simple things we will need when we move in two weeks... upstairs! We are currently renting the middle story of a house and it worked out in God's amazingly perfect timing that the girl upstairs was leaving just as we were needing somewhere. What an easy move it will be to a cute attic space, all self contained, small enough we shouldn't collect too much stuff, but large enough to be liveable and still quaint.

Starting a new Starter

A disaster

A little less of a disaster

A beautiful loaf at last

I think I would describe myself as a tactile person. I like to get really involved in the garden, the kitchen, the art room, and I usually wear the evidence on my face, grubby hands and clothes. I love to experience life through my senses.

I was prompted to try making my own sourdough bread last year after I began researching a low Glycemic Index (GI) diet to help improve my skin. The process of fermentation which occurs in sourdough has many beneficial effects on the flour/grains. I won't be able to explain it very well but this lady over at Nourishing Gourmet has done a lot of the research and explains it well here (will insert link later, having some trouble...)

I had a few failed attempts as you'll see in the first 2 pictures before Natalie's mum stepped in to help. She kindly offered me some of her starter and a proven recipe which helped me to achieve a beautiful loaf. I've since left that starter with my mum who is now regularly making fruity toast which she and dad enjoy for breakfast.

2 days ago I began a new starter from scratch - simply mixing 1 cup of organic rye (organic is preferably as you want to encourage growth of GOOD bacteria which might otherwise be inhibited by traces of pesticide), with 1 cup filtered warm water. Mix well and leave in a warm place in a bowl covered with cheesecloth. Even though it's cold and wet here today it is quite warm beside the heater vent. Each day I mix in equal parts flour and water to feed it. This morning I was excited to see that after only 2 days it has begun to bubble and ferment. Within a week I should have an excellent, slightly smelly culture so I can begin my bread.

Bread making can be a little fiddly for beginners, and sourdough especially as it requires long times to rise in between, but I think this quote sums up nicely why I enjoy it:

“Someone once asked me why I bother mixing and shaping my bread by hand. I didn’t have the words to answer them, nor could I understand why they didn’t just know. I will not let my fingers be reduced to simply button-pressing, dial-twirling or switch-flicking. There is no instrument in my bag of baker’s tools more useful and adaptable that my tow hands, and as long as I can use them to make and shape bread, I will.”

Dan Lepard in the Introduction to his book “The Handmade Loaf".

This afternoons project is my first attempt to make some mozzarella cheese from scratch...

Meat Pie

It's Australia Day in Australia today so Josh made meat pie for dinner. (Note to Jimmy, see opposable thumbs :)