A cheese update, Bread and Soup

This morning I got up and dug in the garden for jerusalem artichokes, they are a type of sunflower and you eat the root, not to be confused with globe artichokes. I made this soup, sadly I went to work at 9am and left it boiling until 12!! I had not boiled dry so hopefully I can resurrect it with some more whey. I also used the carrot, ginger and garlic collected from my juicer to make a couple of loaves of bread, it is quite nice but I reckon it needs a little more sugar.

Carrot Bread

2 ½ C warm water

1 ¼ t yeast

2 t honey

Mix in bowl and hold 10 minutes

Then add

2 cups carrot, ginger & turmeric left over from your juicing process

4 C flour

2 t salt

A dash oil

Mix it up thoroughly, it will be quite wet an un-kneadable so let it rise in the bowl, then spoon into greased tins, prove again and cook at 180 for about 40 minutes

Jerusalem Artichoke & Saffron Soup

1 onion

6 cloves of garlic

10 strands saffron

2 litres whey, milk or stock

Oil

Salt & pepper

A lemon

Cut up the onion and garlic and fry in the oil, add the cut up artichokes, slice the artichoke and add them and the, saffron, stock, salt & pepper, cook until artichokes are tender, blast with the stick mixer, finish with juice of the lemon and serve, a dash of cream would be good if you used stock.

The cheese update

We have eaten the cottage cheese and most of the ricotta, the halloumi and feta is its brine are both ageing in the fridge.

This is the Gouda, it is now in a plastic container in the porch, the job is to give it a wipe with a salty brine every second day. I am very excited about this one and may get some milk tomorrow to make a couple more.

This is the Crottin with the finished product in the book above, I have salted it and now it has to hang about to grow the right mould for a couple of days.

Comments

The official blog launch, or is it lunch of entertaining!

Ok here is the thing, my key performance indicator, to use corporate wank language is how much fun I am having. I have had three rules for many years. 1. Don't hang out with shit people. 2. Avoid all things boring unless absolutely necessary. 3. Always have something to look forward too. (I stole this one off a friend) in recent years I have added 4. Only stay in Hawera 1 weekend a month. Oh how the mighty have fallen! (I ripped that line from Tom Waits) if you don't know who he is I am not surprised. 1. I now have a dog to hang out with for a month, His name is Murphy, and he is only borrowed. 2. All those jobs here in my house, like cleaning it, tedious shit like painting that window, weeding the garden properly, sorting the shed out, renovating my desk (an old table from Butcharts Bakery), even mowing the lawn, there it all is right there in front of me with all the time in the world to get on with it having ignored i...

A quick soup, best I can do in a short timeframe

Hot & Sour Soup 500g shark 1 packet mild Singapore laksa paste (I know I know I know, but sometimes needs must) 1 t salted shrimp 1 t tamarind 2 T of the oil leftover from spicy smoked mussels ½ an onion peeled and finely diced 4 cloves garlic peeled and finely diced 1 thumb ginger peeled and finely diced 2 silverbeet leaves or other leafy green 1 tin coconut cream 500 g fish stock 2 serves noodles I used ramen 1/4 cup fresh lime juice Fry the onion, garlic and ginger in the oil, add the spice paste, salted shrimp and tamarind stir it all around until it is cooked a bit then add the fish and cook for 5 minutes then add the stock and simmer for 10 minutes. When you are ready to serve it add the coconut cream, bring to boil again then add the noodles, when boiling yet again add the silverbeet or greens. Once wilted turn off and add the lime juice.

Give a cake a go day.

I received a delivery of jam, the fruit was left in the bowl at Kidsbarn for lockdown so Emma knocked up a batch of jam with it, I scored a bottle on the proviso it appeared on the blog so this is what I did. I based in on a recipe from a book called Harbour Kitchens which was a fundraiser many years ago for the schools in Lyttleton. There is a classic recipe from the witt of Joe Bennett for fish and chips if you can get your hands on a copy. This is an adaptation of the Lemon Yoghurt Cake by Jane Simmons. False Pretences Cake Zest of 2 lemons 1 ¾ C sugar 2 eggs Juice of half a lemon 4/5 C of greek yoghurt Half a jar of orange, pineapple and kiwifruit or other jam ¾ C oil 2 1.2 C flour 2 large t baking powder Line a largish tin with baking paper, I lined a smallish tin, then had too much mixture, so I lined another tin spooned the rest of the mix into that and it was too big! So I lifted it out and transferred to a loaf tin, what a palave...

Entertaining!

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