Ice-cream slice

I'm guessing that in your part of the world, as in mine, there are recipes that 'go viral', being passed quickly from one person to the next. They are usually quick and easy, and as a consequence, often use processed ingredients. Chang's Crispy Noodle Chinese Cabbage Salad springs to mind! If there's an Australian who hasn't had this salad at a BBQ, I'd be surprised.

Now while I am not a big fan of using processed foods in recipes, this one tastes too good not to share :) Recipe courtesy of my mother. Who knows where it originated!

Ice-Cream Slice

600mL thickened cream 

1 tin condensed milk 

2 chocolate honeycomb bars, such as Violet Crumble or Crunchie 

1 packet Arnott's Malt 'O' Milk biscuits

Roughly chop the honeycomb bars. Combine cream and condensed milk in a bowl and whip until thick. Fold the chopped honeycomb bars through the mixture.

In a lined slice tray, place a layer of Malt 'O' Milk biscuits. Spoon the cream mixture over the top of the biscuits. Top with the remaining biscuits. Freeze until set. Cut into bars and watch it disappear!

Local loveliness

On Saturday mornings, regional produce markets pop up in country towns across Australia. We visited ours on the weekend.

It is a colourful snapshot of what is in season; produce freshly picked and sold by the growers direct to the public. As a farm-raised girl, I love to chat with the farmers, and tease them into divulging their secrets for growing such quality produce.

I have recently discovered one lady who champions quality produce in our region. Sophie is a food writer and has a blog called Local is Lovely. Her blog is a visual feast that celebrates the very best food in our region, including her family's own venison.

Sophie's blog is a genuine source of inspiration for me on the days when I'm stuck for something interesting to cook, or when I need to pull something a bit special out of the bag. 

She generously posts many seasonal produce recipes, and a brilliant Friday List of foodie 'must-reads'.

So when my fruit bowl was spilling over with late summer peaches, it seemed inevitable that they should be transformed into Sophie's peach & custard shortcake. A very lovely way to end a stunning central west Autumn Saturday!

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A little spice

A rainy, dull day and a surplus of tomatoes begged for some chutney-making today.

This is my favourite recipe, warm and spicy, with a peppery kick. Red or green tomatoes can be used with equal success. The tip of the day comes from my youngest child - "Mum, if you're going to chop up kilos of onions, you'd better put my swimming goggles on"! Her suggestion worked a treat - not a tear was shed. But there was great amusement at the sight of a be-goggled Bloom in the kitchen!

tomato chutney

1kg tomatoes, chopped

500g brown onions, chopped

200g apples, peeled, cored and chopped

2 cloves garlic, chopped

1 tbsp fresh ginger, chopped

1 tbsp sea salt

½ teaspoon coriander seeds

½ teaspoon fennel seeds

2 teaspoons yellow mustard seeds

1 teaspoon ground white pepper

3 cloves

2 bay leaves

1 teaspoon chilli flakes

½ cinnamon stick

300ml cider vinegar

225g brown sugar

Place tomatoes, onion, apples, garlic, ginger, salt, spices and half the vinegar in a heavy-based saucepan. Bring to the boil and simmer, stirring, for one hour. Add remaining vinegar and the sugar and simmer uncovered for 90 minutes or until thick. Stir regularly to prevent catching. Spoon hot chutney into sterilised jars and cover with airtight lids for one month before serving. Recipe makes enough to fill approximately three salsa jars.

Perhaps Jamie is a godsend after all!

While having a 16-year-old daughter is not always plain sailing, we are reaping the benefits of her insatiable interest in learning to cook. High on her Christmas list was a copy of 'Jamie's 30-Minute Meals'.

She has decided that each Saturday she will cook us dinner from this book, as her way of relaxing and taking a break from study. She plans to do this all year - oooooh yeah!

Her debut meal for the year was 'soooo good': wonky summer pasta with herby salad (above), followed by pear drop tartlets (below). I'm not sure what I enjoyed more; the delicious food or not having to cook!

Jamie Oliver has obviously worked hard to deliver a 'cookbook with a difference' with '30-Minute Meals'. He gives instructions for for an entire meal, so that his method alternates step-wise between recipes for a main meal and a dessert. You can see what I'm talking about over at his website where he gives some sample recipes from the book. 

The jury is still out as to whether they can indeed be cooked in 30 minutes. I suspect not, but the recipes are achievable, and based on Saturday night's performance, super tasty. Mmmmmm, a whole new reason to look forward to Saturdays for me :)

Layer cakes and shortbread

After working with Joanna Figueroa's 'Strawberry Fields' to make this quilt, I knew I would find her next line all but irresistible. Didn't I tell you?! And so a layer cake of 'California Girl' arrived today from the lovely Jane @ Want It, Need It, Quilt.

The colours are fresh and happy, and I love the brighter blue that is new for Fig Tree. I'm not sure how Joanna does it, but there is always a soft vintage feel about her designs, which reels me in every time. 

Jane is generously giving away a 'California Girl' layer cake on her blog, 'Quilt Jane, Want It, Need It, Quilt'. Hop on over here to enter.

There has been a frenzy of creative activity in the house since the kids finished school. I will be back soon with some of their action.

In the meantime, I have been busy doing some Christmas cooking for friends. I stayed with two of my fail-safe recipes, rocky road and almond and white chocolate shortbreads. Packaged in cellophane bags with cute printable tags from Martha Stewart.

Warming the cockles of my heart ...

... or perhaps stomach! Not sure that stomachs have cockles? 

A cold winter's night in Bloom country is conquered with some warming French onion soup. 

french onion soup

1 tablespoon butter

1 tablespoon olive oil

6 cloves garlic, peeled and chopped

7 onions, peeled and thinly sliced

salt & pepper

1.5 litres good quality beef, chicken or vegetable stock

8 slices sourdough baguette, toasted

gruyere cheese, grated

Put butter & oil into a thick-bottomed, non-stick pan. Add garlic & onions, season with salt & pepper and stir. Put a lid on pan, leaving it slightly ajar, and cook slowly for 50 minutes, stirring occasionally, without colouring onions. 

Remove the lid for the last 20 minutes so the onions become soft and golden. Stir occasionally to prevent the onions from catching on the bottom.When the onions are soft, add stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. 

Ladle soup into four bowls, top each with two slices bread. Sprinkle with grated cheese and put bowls under grill to melt the cheese.

p.s. poorly focussed photo = direct result of Bloom's raging hurry to devour soup :)

Home baked

I love to cook. I especially love it when I have time to try something new and adventurous. I am loving Masterchef! And this series, I have a special interest as I know Kate - she is lovely and taught me to make handmade pasta! 

Often the reality of life sees me churning out the same old 'tried and tested' recipes, because they are the quicker and simpler option. One of these standby favourites is raspberry and coconut muffins. I try to keep something homemade in the kids' lunchboxes as much as possible, and these are always popular.

raspberry and coconut muffins

3/4 cup brown sugar

1 egg

1 cup milk

1/2 cup vegetable oil

1.5 cups self raising flour

1/2 cup plain flour

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

3/4 cup frozen raspberries

1/4 cup dessicated coconut

In a large bowl, whisk together the brown sugar and the egg. Add milk and vegetable oil and whisk. Add the dry ingredients, and mix until just combined. Fold the raspberries through the mixture gently. Spoon the mixture into a 12-hole muffin tin, lined with paper pans. Sprinkle the top of the uncooked muffins with caster sugar and a little extra cinnamon. Bake at 180 degrees Celsius for 20-25 minutes.

And talking of baking, the Moda Bakeshop book, Fresh Fabric Treats is due for release any day now. Unfortunately, I don't have any 'inside' information for you, and there are still no sneak peeks of my contribution. But here is a little 'Google Preview' to whet your appetite! Bloom x

Roast plum and blackberry cake

A sweet gem from the Sunday paper, using the last, luscious fruits of summer - a very moist and delicious dessert cake. It is a little soft for lunch boxes, although my kids didn't mind! The recipe is by Karen Martini. Enjoy!

Comfort

Dull, rainy day ... hot scones and homemade crabapple jelly - life could be worse!

Needless to say, I didn't have to go to work today! Scone recipe here, and crabapple jelly recipe here.

Christmas rocky road

School holidays ... kids at home ... time for some Christmas cooking. Everyone surely has their favourite recipe for rocky road. This is ours:

rocky road

marshmallows, 250g, pink & white

cooking chocolate, 150g

copha, 40g

salted roasted peanuts, ½ cup (80g)

1 packet raspberry lollies

Line 20cm x 30cm lamington tin with baking paper. Chop marshmallows and raspberries in half. Place approximately half of the marshmallows, raspberries & peanuts in lamington tin. Melt chocolate & copha together in microwave, or use a double saucepan. Pour half of the chocolate mix over marshmallows, raspberries & peanuts. Place remaining marshmallows, raspberries & peanuts in tin. Pour over remaining chocolate mix. Leave to set. Cut into generous, decadent pieces and forget about the diet!

Rack 'em up!

Another birthday party safely negotiated today. My boy had his 12th birthday, and requested 'pool ball' cakes!

We cut a deal. I did the cakes, he did the party 'bags'. Yes, he has a mathematical bent ...

All ten energetic 12-year-old guests are still alive and well, and safely home with parents. An achievement in itself! I am ready for sleep.

A 'hoot' of a birthday

It was my firstborn's 15th (!) birthday yesterday. When she was born 15 years ago, my husband who teaches high school maths exclaimed, "Oh my, we're going to have a teenage daughter"! Thankfully, we've had 15 years to warm up to the idea!

 

Celebrations were understated as she is in the midst of a very busy time at school. But I quickly whipped up this very cute owl bunting. I used printables from mini-eco, a fantastic 'handmade for kids' site. The owl printables can be found here.

The birthday menu requested was homemade gnocchi, followed by white chocolate, raspberry & almond ice-cream cake. Happy birthday sweet girl!

Speaking of bunting, I found this brilliant mini version this morning at You had me at bonjour. What a great idea - don't know if I have the patience for it though.

A happy weekend to you. Bloom x

Rhubarb, rhubarb, rhubarb ...

Determined that no son of mine will leave home not being able to cook, I drag my 10-year-old, computer-and-lego-mad son kicking & screaming into the kitchen occasionally. Yesterday, he outdid himself!

Yummy rhubarb cake made from this delicious recipe. It doesn't take too long before he is admitting, "This is fun, Mum". His favourite bit is measuring out the ingredients & of course, consuming his creation. "Now, can I go back on the computer Mum"?!

Another birthday party survived!

We put together an 8th birthday party for our youngest blossie this afternoon. She chose a red & white theme. All fifteen girlies came dressed in colour - very cute! I abandoned the single big cake idea & went with the ever-so-popular cupcake stack.

All credit for these little cakes goes to the excellent instructions in this book:

I'm not sure who had more fun - me making the cakes, or the girls devouring them!

Have a great weekend everyone.

Bloom x

His wounds have paid my ransom

Good Friday at our house means homemade hot cross buns & an easter egg hunt in the garden with the cousins.

But Good Friday is also a time for our family to reflect on Jesus - who he was, what he did and why. This song by Stuart Townend sums it all up for me. (You can listen to this by clicking on the play button below).

How deep the Father's love for us,

How vast beyond all measure

That He should give His only Son

To make a wretch His treasure

How great the pain of searing loss,

The Father turns His face away

As wounds which mar the chosen One,

Bring many sons to glory

Behold the Man upon a cross,

My sin upon His shoulders

Ashamed I hear my mocking voice,

Call out among the scoffers

It was my sin that held Him there

Until it was accomplished

His dying breath has brought me life

I know that it is finished

I will not boast in anything

No gifts, no power, no wisdom

But I will boast in Jesus Christ

His death and resurrection

Why should I gain from His reward?

I cannot give an answer

But this I know with all my heart

His wounds have paid my ransom

I'd love to hear what answers you've found to the 'Jesus question'(be they similar to mine or not), or how you spend Easter at your place. A very happy Easter to you all. Best wishes, Bloom.

Favourite recipes for surviving a hot, hot, hot Aussie summer #2

A very happy (and probably hot!) Australia Day to all. For us, it was spent enjoying a lavish brunch & some tennis with friends, interspersed with long & excited recounts of Jelena Dokic's win in the Australian Open last night. Here is the second of my recipe discoveries for the summer, sure to cool you down nicely! 

White chocolate, raspberry & almond ice-cream cake

150g blanched almonds

Store-bought sponge cake

2 litres good quality vanilla ice-cream, softened

300g frozen raspberries

100g white chocolate, chopped coarsely

Spread almonds in a baking tray. Bake in 200 degrees Celsius oven for 5 minutes until golden. Cool & chop coarsely.

 

Line a cake pan (I used a 20 x 20 cm square pan) with plastic cling wrap.

Combine softened ice-cream, almonds & chocolate in a bowl & stir through. Stir frozen raspberries through mixture gently. Transfer mixture to cake pan. Press down firmly & smooth surface.

Cut sponge cake into 1.5 cm slices & cover top of ice-cream mixture. Cover with cling film & freeze until firm (at least six hours).

Turn onto serving platter. Top with extra berries and/or melted white chocolate. Slice to serve.

Favourite recipes for surviving a hot, hot, hot Aussie summer #1

With the temperature soaring to 43 degrees celsius (109 degrees fahrenheit) at the farm on some days, we quickly went looking for some new recipes to cool us down. And with strawberries still hanging on in the garden, we came up with this surprisingly simple & delicious treat:

Strawberry Sorbet

500g strawberries, washed & hulled

500mL water

220g sugar

1 tablespoon lemon or lime juice

1 egg white

Combine water and sugar in a saucepan, over medium heat, stirring until sugar is dissolved. Bring mixture to boil, lower heat & simmer for 5 minutes. Cool to room temperature. Blend strawberries & lemon juice to a smooth puree. Combine with sugar syrup mixture & freeze overnight. Transfer sorbet to a food processor & blend with egg white until light & fluffy. Return sorbet to freezer. Makes almost 2 litres of sorbet.

Nice spice

This is a favorite meal with our family at the moment. It is from Whipped, a really excellent food blog.

A yummy tandoori chicken, recipe here.

The sous-chef is home on school holidays!

FUNKY MORNING TEAS RULE!

Sweetness

We were back at the farm on the weekend for a birthday camping sleepover (hmmm, more like 'talk-over'!) for my newly 13-year-old daughter. I made Princess Martha's White Chocolate & Strawberry Cheesecake as the birthday cake - oh, my! It was VERY good!!

Being back at the farm allowed me to catch with my beloved roses which are blooming profusely right now. Here are just a few of them, mostly David Austins:

The softest pink of Mary Rose

One of my favourites, called 'Othello'

'Othello' again, beautiful perfume, but the most wicked of thorns!

'Golden Celebration'

'Perfume Perfection'

'Grace'

If I could send the heavenly scent of these roses across cyberspace to you I would!