Even Cheergerms need a little holiday

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Just a wee note to say gidday and to wish all and sundry a Happy New Year. We are off on a camping trip for the next little while. Some may say our holiday collective ‘glamps’ and those people may or may not be correct. I suppose it depends on your perspective.

I leave you with a little pictorial insight into our Christmas and Boxing Day celebrations, which were held at Sister Two’s lovely family abode this year. Good times indeed.

Our camping destination is South West Rocks, a little piece of beachside heaven on the Mid North Coast of New South Wales. If the muse hits me slap on the side of the head with a piece of nice fresh fish, there may even be the odd brief holiday missive as well. Until the next time we meet, lang may yer lum reek.

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‘Not my sisters mince pies’ Christmas cupcakes

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Every Christmas, Sister Two bakes what may possibly be the most amazing mince pies in the entire galaxy. Some of you will shake your head and ask, ‘what kind of lunatic overstatement is that?’ Let me put it plainly. They just are. So there. These pastries are legendary enough to convert this mince pie loather into someone who actually delights in partaking of a few (delicate cough), every festive season. In the spirit of inclusivity for the gluten intolerant and coeliacs in our hoard, Sister Two also makes a gluten free batch. The Yak, who is English, adores these short-crusted and delicious wee morsels. Fruitcake, mince pies and plum puddings are the stuff of his festive childhood memories and dreams.

It is easy to know when The Yak is missing home. He hops onto the Information Superhighway and begins googling houses for sale in his hometown of Ulverston. (No Yak, we are not moving there.) A spot of coeliac cheering up was required but being a sensible woman, something simple was required. After all, it is only five more sleeps until the mince pie fairy works her magic and the roly-poly bloke in the red suit visits. I thought that a light cupcake version of a fruitcake would provide some solace to my far less portly old man. The weather is getting hot, hot, hot and these sponge-like, fruity, ever so slightly boozy cakes would be a super dessert on the day itself. Pop them in a fancy tin as an edible Christmas gift or just do as the Yak did. Happily devour them with a good strong cuppa tea.

Merry Christmas to my Yak and to you all.

GLUTEN FREE CHRISTMAS CUPCAKES

WHAT YOU NEED
175g butter, softened
150g soft brown sugar
3 eggs, beaten
175g gluten free self raising flour
1/2 tsp baking powder
2 tsp ground mixed spice
115g mixed dried fruit (I used 50g each of currants, sultanas and chopped dried tart cherries)
2 tbsp brandy or orange juice
115g icing sugar
1-2 tbsp hot water
White sanding sugar or edible white glitter or even regular white sugar for sprinkling on top
(2 tbsp extra brandy, liquer Muscat or rum or if you choose to soak the fruit)

HOW YOU DO IT
If you want a more traditional boozy Christmas flavour, soak the fruit in the extra tablespoon of brandy or rum for an hour or two before baking. I used a liquer Muscat. Delicious.
Preheat oven to 180C and grease a 12 hole muffin tray , placing a circle of baking paper at the bottom of each hole. I used smaller brown cupcake papers and gave each one a light spray with a non-stick cooking spray.
Place the butter, sugar, eggs into a large bowl then sift flour, baking powder and spices over the top.
Beat with a hand held mixer (I used my stand mixer) for 3-4 minutes until pale and creamy.
Fold in the fruit and brandy or orange juice.
Spoon the mixture into the prepared muffin trays or papers.
Bake for 20-25 minutes until they have risen and are golden and a skewer inserted into the centre comes out clean.
Leave in the tray for 5 minutes then remove and let cool on a baking tray.
Once they are completely cooled, sift the icing sugar then add enough of the hot water to make a smooth and thick icing. Ice the cakes then sprinkle a shedload of the sparkly snow like sugar/glitter over the top of the cakes.
Makes 12 regular small muffin size or 14 smaller cupcake sizes.

Cooking Notes: These cupcakes freeze well, just don’t ice them. You can also pop a glace cherry on top of each with with some fake (or real) holly leaves so they look like mini-plum puddings.

A Cheergerm adaptation of a recipe from the Good To Know website. Website link after photos.

http://www.goodtoknow.co.uk/recipes/536399/mini-christmas-cakes

A Child’s Christmas in Wales and a family celebration

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‘One Christmas was so much like another, in those years around the sea-town corner now and out of all sound except the distant speaking of the voices I sometimes hear a moment before sleep, that I can never remember whether it snowed for six days and six nights when I was twelve or twelve days and twelve nights when I was six.’

These words are from the wonderful prose work, A Child’s Christmas in Wales by Dylan Thomas. It is an evocative and humorous anecdotal retelling of Christmas from the point of view of a child. Whenever I read it, it is our Uncle R’s voice that will always be in my head. He read this book to his children as they grew up and over the years, has often enjoyed sharing it with others in his mellifluous orators voice. He is the story teller in my Dads family and on the very near eve of his 70th birthday, I wanted to share his love of this particular literary work with you. Go look up a copy, either the book or the original recording that Thomas made back in 1952. Happy Birthday to one of the best people this world will ever know.

Come December, Mum and The Polish Stepfather throw a pre-Christmas celebration with family and close friends. Everyone contributes something, mine was an eggy pile of mini-mushroom frittatas. (Mini-Mushroom Frittatas .) Sister 4 baked a decadent vegan chocolate cake from the latest Nigella Lawson cookbook. There were croissants, tasty corn fritters and a platter of Polish charcuterie. Our dear friend concocted a fanciful fruit platter in the shape of a Christmas tree. There was a mound of tart plum jam filled Polish donuts, cheeses, a tumble of silky scrambled eggs, haloumi, bacon and fried mushrooms. And there were chocolates, of course.

Little gifts for children, home-baked gifts for grown-ups. The odd glass of fizzy wine and some good strong coffee. Cicada’s sang their summertime symphony and children guffawed loudly, running wild with the sugar coursing through their veins. Troubles forgotten for a brief window of time and the world slowed down. Stopping to look at each one of these beloved faces, I felt the fragility of life and the speedy passing of time. What each of us remembers of these celebrations in years to come will be different but we are making valuable memories. I leave you with one more passage from Thomas’s Christmas prose. He says it far, far better than I ever could.

‘All the Christmases roll down towards the two-tongued sea, like a cold and headlong moon bundling down the sky that was our street; and they stop at the rim of the ice-edged fish-freezing waves, and I plunge my hands into the snow and bring out whatever I will find.’

Excerpts from A Child’s Christmas in Wales by Dylan Thomas.

I also found a very good recording of this piece at the ABC shop recorded by a Welsh renowned Thomas-reader and literary professor.

https://shop.abc.net.au/products/a-childs-christmas-in-wales?CAWELAID=120152330000062731&CAGPSPN=pla&catargetid=120152330000216021&cadevice=t&gclid=CO7A1c_q18kCFYaYvAodKpMCWQ

Illuminating cardamom, cinnamon and brown sugar shortbread

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Nigh on three years ago, by perchance, we happened to move to a street that ‘does Christmas lights.’ Christmas and all that is associated with it, has always brought me great joy. My childhood memories, our ever evolving traditions, the special family time, the food (always the food), the spiritual connection, the wonder of children and the gift giving. However, the initial thought of having to buy (figuratively and literally) into the whole ‘lights’ palaver, filled me with trepidation.

The possibility of failing to live up to the expectation of hundreds of complete strangers traversing past our home was somewhat perturbing. I questioned the environmental aspect and whilst we do utilise solar lights as well as electrical, at some point, they will always need replacing. Not every house on the street participates, and there is no ‘Christmas Lights Committee’ (a fact for which the rebel in me is eternally grateful for.) In the end, the excitement of all the boys in our house overrode any misgivings on my part.

I often recount how in our second year, a person at my children’s school joyfully told me how much they loved our Chrissy light display. I asked which house they thought we lived in. Upon hearing their explanation of the abode they had seen, I informed them that sorry, that was actually our next door neighbours. (Ensue awkward silence on their part but some mirth on mine.)

Putting up a Christmas light display is strangely addictive and allows you connect to a community larger than your usual. It’s not all tinsel and sugar plum fairies. Shame on the man two years ago, who loudly dissed our display and almost made my then 6 year old cry. People, we aren’t deaf. Also, you lot out walking the street at eleven o’clock with small children on a school night? Go back to bed.

In the main, most people are positive and happy to enjoy the lights, in whatever shape or form they take. Apart from the joy it has brought to my own children and children we know, the absolute pleasure it brings to others has become our ‘Chrissy illumination raison d’être.’ Early one December evening, the lads wanted to eat their dinner in the garage. We plopped ourselves down on camping chairs, happily eating and watching the growing contingent of passer-bys. One mum walked past with two young children under five. Seeing us sitting there, she stopped waved and said, ‘Thank you so much for doing this, our children absolutely love it.’

Then, just last night, as we finally completed our display (after investing in quite a number of new lights), two families with small children passed by. One wee lad in their contingent stopped and in the slightly sibilant way that pre-fives talk, pronounced, ‘I love your house. Its sooooo beautiful. Mummy, why can’t we have a house like this?’ Then his sister spoke in a voice dripping with wonder and awe, ‘I think that Santa probably lives here’. Our hearts stopped beating for a nano second. Yes, cheesy it may be but their delight set our souls aglow more than any electrical or solar light could ever do.

And that my friends, is why we put up lights. The world can always do with a little more illumination. The world can also do with a little more shortbread. This years concoction is a spicy, brown sugar version. The brown sugar adds a caramel-like flavour that pairs nicely with the cooling cardamom and warm cinnamon. This is one of those rare recipes where you can do a straight swap with the plain flour for gluten free. I lose track of how many batches of these biscuits are baked to give as gifts. They are either wrapped in cellophane or placed into adorable Christmas themed boxes. It seems a little nuts to be making butter based sweet treats in our hot climate, but then, some traditions just can’t be changed.

CARDAMOM, CINNAMON AND BROWN SUGAR SHORTBREAD (can be adapted to GF)

WHAT YOU NEED
250g butter
1/2 cup soft brown sugar
2 3/4 cups of plain flour or gluten free plain flour sifted (I use a good quality gluten free flour.)
1/4 cup rice flour
1 1/2 tsps cardamom
1 1/2 tsps cinnamon
1 tbl raw brown sugar for sprinkling

HOW YOU DO IT
Preheat oven to 180C.
Line 2 baking trays with baking paper and sift the flours and spices together into a bowl.
Cream the butter and add the sugar gradually (I used a stand mixer), beating until the mixture is light and fluffy.
Work in the flour gradually until the mixture is just combined. Knead the mixture lightly to bring together to a dough. (I do this in the bowl.)
Divide the dough in half and pat each into a round.
Place onto the prepared trays and with the heel of your hand, push the dough out until you have an 1 1/2 cm thick circle, this will be 16cm -18cm in diameter, ensure the mixture is very smooth. I use my hands to do this, the original recipe suggests using a palette knife and smoothing over the edge and surface.
Crimp the edges by pressing the edge of the dough with your finger, and then pinching the edge together.
Use a sharp knife to cut the circle into 8 or 10 even shaped wedges. Prick the surface of the shortbread with a fork. (This helps in releasing moisture as it cooks, making the shortbread crisper.)
Sprinkle the extra raw sugar over the shortbread.
Bake in the centre of the oven for ten minutes then reduce the temperature to 150C and cook for about 30 minutes. The brown sugar in this recipe makes it difficult to judge if it’s baked, lightly press the middle of the shortbread to see if it’s not too soft. Should be firmish to the touch. My gluten free version took an about 35 minutes. It will depend on the flour blend that you use. (My first batch was a tad overcooked at 40 minutes.)
Cool down on wire racks. Wrap up festively and give to your best people, and eat some, always eat some.

A Cheergerm adaptation from The Margaret Fulton Cookbook 2004 Revised and Updated Edition published by Jannie Brown and Suzanne Gibbs.

Here are the links to my previous shortbread recipes.

Christmas advent calendars and cranberry chocolate pistachio shortbread

Shortbread for Christmas

Shortbread for a hungry Silly Yak

Chocolate ginger spelt shortbread

Big healthy balls

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The original intent of this post was not to highlight men’s health. However, seeing as we are still in the month of November it does seem appropriate to touch briefly (yes, figuratively speaking) upon this subject. November is the chosen month of The Movember Foundation, a global charity that focuses on encouraging men to live longer, happier and healthier lives. Founded in 2003 and focusing on prostate cancer, testicular cancer, poor mental health and physical inactivity, they have raised over $685 million dollars. This has been through the growing of moustaches for thirty days in ‘Movember’ or something called MOVE. A thirty day physical fitness challenge. An awesome effort in my opinion.

Having witnessed the devastation that cancer can wreak and the heartbreak that suicide brings to all, I say ‘balls’ to the bad old days of men just ‘pushing through and getting on with it’. If you are a man, go get those regular doctors checks and let us all start more open dialogues regarding men’s health and mental well being. Discussing emotions and seeking professional help when needed, is not just for chicks. As my young lads grow into this world, we encourage them to talk about their feelings and try to convey to them that being a man, is not just about showing the world a tough exterior.

Back to the original topic. These date, nut and prune laden ovoid edibles are a delicious healthy bite for those peckish times. Based on a recipe that a friend has been making for a while, I must admit to feeling completely ripped off that they were not her usual scrumptious old school spherical butter, chocolate and biscuit goodies. However, as balls will do (on those of us who are male), they have grown on me.

Adaptations include swapping the oats for gluten free puffed millet, using whatever nuts I had on hand and opening a jar of wondrous Prunes in Vinno Cotto (or vincotto) from the Western Australian Cape Farm Shop. (Given by the mothership after a recent sojourn she enjoyed there.) Vincotto is essentially a condiment made from unfermented grapes that are slowly cooked until they become thick and syrupy. These prunes added a sweet and almost musty piquancy to this unctuous mixture of nuts, fruit and cocoa. You can of course, use regular prunes if you have nothing similar.

Healthy balls, we all need them.

HEALTHY GLUTEN FREE DATE AND NUT BALLS

WHAT YOU NEED
1 2/3 cups pecans (original recipe called for 1 cup walnuts and 2/3 cup raw cashews)
2/3 cup 100g almonds (recipe asked for blanched I used regular almonds, skins on)
150g pitted dates, chopped
1/2 cup chopped pitted prunes (mine were in vinocotto)
1/3 cup sultannas
1/3 cup tart dried cherries (the original recipe called for 2/3 cup apricots chopped but I used sultannas and cherries)
1/2 cup puffed millet (puffed amaranth or rice would also work)
2 tbl sesame seeds
2 tbl cocoa powder
1 tsp cinnamon powder
1/4 tsp vanilla bean powder (or 1/4 tsp vanilla essence)
2 tbl honey
1 cup dessicated coconut

HOW YOU DO IT

Place the pecans and almonds (or whatever nuts you have chosen) into a frypan and cook over a low to medium heat for 2-3 minutes until lightly toasted.
Using a food processor, process them until finely chopped.
Add the dates, prunes, sultannas, cherries, sesame seeds, cocoa powder, cinnamon, vanilla and honey into the food processor and blend for 2-3 minutes until the mixture forms a paste.
Divide the mixture into golf ball sizes (about 50g) and roll into balls. It helps if you lightly moisten your hands before rolling them.
Roll the balls in the coconut and serve.
Store in an airtight container, as we have had extremely hot weather, I refrigerated ours.
Makes 12 balls.

A Cheergerm adaptation of a Jill Dupleix recipe from the Delicious website,

https://au.movember.com/about/foundation

https://www.beyondblue.org.au

http://www.delicious.com.au/recipes/date-nut-beach-balls/67e3e391-4a01-4302-904a-d4583e26ca85

http://capefarmshop.com.au/category/recipes/page/2/

Black sesame chocolate cake, looking into the heart of darkness

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A person with a vivid imagination could easily gaze into the inky black oil slick that is this cake batter and associate it with all that is dark and evil. Easy to do, in the distressing and challenging times we are currently living in. The portion of my soul that is part poet longs to wax allegorically. However, the pragmatist within, gave the poet inside, a short sharp slap around the chops. Serving as a stern reminder that this was merely a cake made of black sesame powder, given as a gift by a sweet friend. Pondering what to do with this bounty, there was certainly something fortuitous in the recipe that popped up on my Facebook feed a day or so later.

Black sesame seeds are rich in vitamin B and iron and the Chinese believe they assist in slowing down the ageing process. (Anti-ageing you cry! Be warned, they can also have a laxative effect so don’t start chowing down on them by the handful.) They contain nutrients that protect the heart, aid digestion and can assist in lactation. Quite the tiny powerhouse indeed.

Ground sesame has the aroma of a musty health food store but this rich dense cake ends up tasting nutty and earthy. The generous slathering of chocolate ganache atop this somewhat grim looking bake is a decadent and welcome addition. Maybe it is a cake perfect for a Halloween or Day of the Dead celebration. Our children were extremely fond of this toothsome dessert despite it’s subdued sweetness. To the point of asking for extra servings, repeatedly. And there certainly isn’t anything dark about that.

BLACK SESAME CHOCOLATE CAKE, GLUTEN FREE

WHAT YOU NEED
200g (1 1/3 cups) black sesame seeds (I used 1 cup ground sesame seed powder as that’s what I had.)
200g butter, chopped
3 eggs, lightly beaten
185g (1 cup) coconut sugar
100g (1 cup) almond meal
35g (1/3 cup) plain gluten free flour
1 tsp gluten free baking powder
Chocolate Ganache
200g dark chocolate, chopped
100 ml pure cream

HOW YOU DO IT
Preheat oven to 180C. Grease and line a 20cm square baking tin.
Grind the sesame seeds in a mortar and pestle or spice mill. (I didn’t need to as my seeds were already ground.)
Put the butter and sesame seed paste into a saucepan and cook over a low heat until melted.
Remove from heat and place into a large bowl, allow to cool down for ten minutes.
Stir the eggs and sugar into the sesame seed mixture.
Sift the almond meal, flour and baking powder into the sesame seed mixture and gently fold to combine.
Pour into the prepared tin and bake for 30 to 40 minutes until a skewer inserted into the middle of the cake comes out clean.
Allow the cake to stand in the tin for ten minutes before turning onto a cake tray to cool completely.
To make the chocolate ganache, combine the chocolate and cream in a saucepan over low heat and cook, stirring occasionally, until the chocolate melts.
Remove from heat and allow to cool for 15 minutes, until thickened.
Spread the ganache over the cake and allow to set. Cut into small pieces and serve.

Recipe from the SBS Food Website taken from Beautiful Food by Jody Vassallo, published by Harlequin.
http://www.sbs.com.au/food/recipes/black-sesame-chocolate-cake?cid=23230

A honey cake fit for a Pooh Bear

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‘Pooh said goodbye affectionately to his fourteen pots of honey and hoped they were fifteen, and he and Rabbit went out into the Forest.’

Recently, I accidentally found myself with three kilograms of glorious honey. It may not have been Pooh’s fourteen pots but it did feel as if the gods of providence had smiled upon me.

This abundance of golden liquid ambrosia called for a honey cake. The weather had turned nasty so all and sundry were cooped up within the confines of the house. The Pied Piper smell of the melting honey, butter and sugar enticed lads of all sizes into the kitchen. ‘What is that smell?’ they whispered wondrously. This cake smelt of every good thing that ever existed.

The warmy woody spices balanced the cakes caramel like sweetness. Honey is a natural source of sugar but from what I have read, it isn’t necessarily a healthier sweetener when used in baking. However, when consumed in its raw and unheated state it contains antioxidants as well as anti-bacterial and anti-viral properties. Maybe Pooh Bear really was a bear before his time but I am also sure that he wouldn’t have turned up his nose at a little smackeral of this moreish cake. Particularly if it was eleven o’clock.

GLUTEN FREE HONEY CAKE

WHAT YOU NEED
250g clear honey and 2 tbls extra for glazing
225g unsalted butter, chopped
80g dark sugar
3 large eggs, beaten
300g gluten free self-raising flour (or regular SR flour)
1 tsp cinnamon
1/4 tsp nutmeg

HOW YOU DO IT
Preheat oven to 140C and grease and line a 22cm springform tin.
Place the honey, butter and sugar into a medium saucepan and melt slowly over a low heat. When the mixture looks quite liquid, increase the heat and boil for one minute. Remove from heat and pour the mixture into a large mixing bowl.
Let the honey mixture cool down, this prevents the eggs cooking when they are added. (This took about half an hour.)
Once cooled, beat the eggs into the honey mixture using a wooden spoon.
Sift the flour and spices over the honey and egg mixture and beat until you have a smooth and quite runny batter.
Pour the mixture into the prepared tin and bake for 50 minutes until the cake is risen well, golden and springs back to the touch. A skewer inserted into the cake should come out clean.
Let the cake cool for 5 minutes in the pan then turn onto a wire rack.
Warm the 2 tbl of reserved honey and brush over the top of the cake to give it a sticky glaze. Allow to cool. Then eat a smackeral around eleven o’clock in the morning. You won’t regret it.
Store wrapped, in an airtight container.

Cooking Notes
If you don’t require this cake to be gluten free, simply use the same amount of regular plain self-raising flour.

A Cheergerm adaptation a recipe from the BBC Good Food website. Link provided after photos.

http://www.bbcgoodfood.com/recipes/1840/devonshire-honey-cake

The leading quote comes from AA Milnes beloved and charming children’s novel ‘The House at Pooh Corner.’

Building windmills millet and rice puff squares

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Me: I don’t like it, it’s new.

Kid 1: Stop building walls and build windmills.

I stare agog at this child of mine dispensing wise advice like a miniature life coach. This ‘set in its ways’ brain of mine has forgotten what ‘new’ thing I was alluding to. He was referring to an ancient Chinese proverb that goes ‘when the wind of change blows, some people build walls, others build windmills.’ Change is one of the few things in life that is constant. Having always thought of myself as someone adapts to change readily, I was somewhat taken aback. It would seem that ‘wall building’ creeps up on you. Not wanting to be the stubborn person who remains unresponsive to all that is new, I will have to remain vigilant. (In other words, I do not want to become what is commonly known as ‘an old fart’.) I am thankful (mostly), that my Anthony Robbins wannabe son will keep me on the straight and narrow.

One thing that has thus far remained constant, is my love of the ever changing world of food and the brilliant adventure of trying new recipes. My latest cookbook love is The Wholesome Cook, written by Martyna Angelas. The creator of an award-winning blog, her book is chock full of refined sugar-free wholesome recipes. It is a stylish tome full of inspiring photos and a wide range of nutritious and easy-to-prepare meals. Her sensible philosophy really resonates with me. She acknowledges that no single diet fits everybody the same and as our environments and bodies change, so should our diet. No wall building going on in this book. Some of my earmarked recipes include the Polish gingerbread cake, the double chocolate and caramel popcorn cake, kale and cashew pesto, the fennel, ginger and turmeric soup and the sweet and sour lamb riblets. My mouth is watering already.

This nifty little snack lives up to its promise. A few changes were made to the original recipe but this was merely due to the fact that I wanted to use whatever I had on hand. It is a grown up, healthy-err, gluten free version of salted caramel rice bar. The tangy fruit adds a zesty brightness to it. Moreish, chewy and a new favourite for the adults in our household.

MILLET AND RICE KRISPIE SQUARES, GLUTEN FREE

WHAT YOU NEED
3 cups gluten free crispy rice cereal (I used wholegrain brown rice puffs)
1/2 cup puffed millet (the recipe calls for puffed quinoa)
3 tbl dried blueberries or cranberries (I used tart dried cherries, chopped)
1/2 cup hulled tahini (I used unhulled as its all I had)
1/2 cup rice malt syrup
1 tsp vanilla powder
1 1/2 tsp salt (optional, I used 1 tsp, this gives it the salted caramel flavour, the recipe says its optional, I highly recommend going the salt route)
1 tbl (15g) raw cacao butter (I used unsalted butter)

HOW YOU DO IT
Line a 29cm square baking tin with baking paper.
Place rice cereal, puffed millet and dried fruit into a large bowl. Set aside.
Combine tahini, rice malt syrup, vanilla and salt in a small saucepan.
Melt, stirring gently over low heat until all ingredients are blended together. Do not boil. Add cacao butter (butter) and whisk until melted.
Pour warm mixture over rice cereal mixture and mix well. (Move fast while the mixture is still warm.)
Transfer to prepared tin and press into the base, corners and edges. I used my small off-set spatula to do this.
Refrigerate for 30-60 minutes before slicing into squares. We kept our squares refrigerated.

Recipe from The Wholesome Cook by Martyna Angell, published by Harlequin, October 2015

Quick and Easy Recipes

A messy life and a messy rhubarb and coconut slice

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In our social media lives, we are inundated with beauty. Images of gorgeous food, people and places rain down upon us from our Instagram, Facebook and blogging feeds. This stuff floats my boat. It inspires and feeds the creative beast that lurks within. There is nothing wrong with beauty, with wanting to create it or own it. It lifts our spirits and soothes our eyes and souls when we are weary, low or merely bored.

Beauty lubricates life and is the grease that keeps my wheels turning. But there is a flip side to every coin and a ying to every yang.

When viewing these images, we can easily forget the chaos that goes on behind the scenes and that life is intrinsically messy. Children are, intimacy is, friendships and family can be. My hair is messy and curly, no matter how I may try to tame it. My house is a weird mixture of beauty, clutter and order. Work is not always straightforward, nor is writing a blog. It can be difficult to decide how much to reveal and how much to keep private. Disarray abounds.

This slice reminded me of that fact. Whilst trying to smooth the troublesome batter into the cake tin, the temptation of binning the entire bake was high. My fingers were steeped in a sticky blend of butter and flour and as the vibrant rhubarb poached, my temper rose to simmering point. The coconut crumble for the top resembled the surface of the moon and the resulting photos looked shambolic. The scrappy coconut playing havoc with my focus (both the cameras and my own.)

Don’t post, came to mind. Yet it tasted so very, very good. The jammy sweet and sour rhubarb was offset by a crunchy biscuity bottom and the textural tropical macaroon topping. The Yak was a very happy man, giving it the big coeliac thumbs up. He certainly didn’t give a flying fig how it looked.

So perhaps, loveliness is also in the mess. We were brought up to believe that beauty is only skin deep and what truly matters is depth of character. Something we try and relay to our own children. So much of the food we consume at home isn’t always picture book perfect but it certainly tastes darned good.

Beauty perhaps, truly is in the eye of the beholder.

GLUTEN FREE RHUBARB AND COCONUT SLICE

WHAT YOU NEED
150g butter, softened
1/3 cup caster sugar
3/4 cup gluten free plain flour
1/4 cup teff flour (or rice flour)
2 bunches rhubarb (I had one big bunch that weighed 550g) washed, trimmed and cut into 3cm lengths
1/3 cup water
1/4 cup caster sugar (to cook with rhubarb)

Topping
2 cups desiccated coconut
2 eggs, beaten
1/4 cup caster sugar

HOW YOU DO IT
Preheat oven to 160C and line a 3.5cm deep 16cm x 26 cm (base) lamington pan. I used a larger tin and spread the mixture out to roughly those dimensions.
Using an electric mixer, beat the butter and the 1/3 cup of sugar until well combined.
Sift the plain and teff flours into the butter mixture and mix well.
Using an offset spatula (the recipe suggests floured fingertips but I found it far too messy), press and smooth the flour mixture evenly into a pan.
Bake for 20 minutes or until golden. Cool down and increase the oven temperature to 170C.
While the base is cooking, combine the rhubarb, water and 1/4 cup caster sugar in a large saucepan. Stir until the sugar has dissolved and bring to a simmer. Cover and cook for up to ten minutes or until the rhubarb is tender. Let cool for about 30 minutes then spoon the rhubarb mixture over the cooled and cooked base.
Topping
Mix the eggs, sugar and coconut well, then spoon the mixture over the rhubarb. Press down and bake for 25 – 30 minutes until light golden. Cool in the pan and cut into squares or slices.

An adaptation of a recipe from the Taste website. Link to original recipe provided after the photos.

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http://www.taste.com.au/recipes/7676/rhubarb+and+coconut+slice

Keep cooly cool, orange and poppy seed cake

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Earlier this year, our ten year old lad, on the cusp of eleven, said he wanted to sleep on the floor of our bedroom. When this happens, you stay calm (try not to let your excitement show). As the Jets gang sang in the iconic West Side Story movie, keep cooly cool, boy.

He brought along a mattress, a doona, his pillows with once again wrestled off pillow cases and a book.

He said that he loved our room, it made him feel safe. This was because it was on the second story and always felt comforting to him.

I told him you are always welcome here.

He read and shared some of his thoughts whilst I also read. Be cool, I thought. It was like entertaining a nervous gazelle. One false move and you could scare him off. I kept my breathing light.

‘Mum, did you know that Aztec children played a game of ball where they would rip each others limbs off?’

‘Really?’ I replied. (Gross was what I actually thought but ‘get cool’ I reminded myself.)

‘Mum, how old can you be before you get your drivers licence?’
‘Well,’ I said, ‘I think it is 16 for your learners licence.’
‘Is that too young do you think Mum?’
‘Maybe,’ I said. (Playing it very cool.)

I went to him, kissed his still soft cheek and told him I loved him and was proud of him. ‘I love you Mum,’ he said.

He fell asleep and his breathing evened. I am getting older and somewhat wise enough to know how rare these times are. I know I have been a less than perfect parent, that my impatience and temper have at times ruled the day when they should not have.

No-one can ever tell you how very scary this parenting journey is, how imperfect we all are, how many mistakes we will make. My new parenting motto for myself?

Keep cool.

All too soon, Kid 1 returned to his own boudoir. A fleeting moment indeed. He adores this orange and poppyseed cake recipe that the dearest of friends bakes on a regular basis. So, before the lad embarks on a school camp this week, I baked this cake, especially for him.

Slightly nutty tasting poppy seeds (which are actually considered a spice) combined with citrus in baking, is a long-standing tradition in many European countries. The zingy aroma of orange that permeates your kitchen as this cake bakes is drool worthy. The buttermilk adds a lovely moistness and the entire cake is low in fat. This fact is greatly appreciated by those of us older than eleven and keeping a close eye on their ‘ice-cream’ pants. The Yak stared at this speckled delight with great sadness and maybe (just maybe), a tear welled up in his coeliac eyes. A gluten-free version will be baked very, very soon.

Kid 1 was happy not to share.

ORANGE AND POPPY SEED CAKE

WHAT YOU NEED
2 cups self-raising flour, (I used white but you can use half white and half wholemeal.)
1 1/2 tsps baking powder
3/4 cups caster sugar (raw or white, my friend has used coconut sugar as well and it also works)
2 tbls poppy seeds
2/3 cup oil (grapeseed or rice bran oil)
1/2 cup buttermilk
2 eggs, room temperature
1/4 cup orange juice
grated rind of 1 orange

Icing
60g cream cheese, room temperature
2 cups icing sugar
2 – 3 tsps orange juice
shredded orange rind, to garnish

HOW YOU DO IT
Preheat the oven to 180C, grease and line a 23 cm round cake tin with baking paper. (I used a 20cm deep baking tin and my friend uses a bundt tin.)
Sift flour,baking powder and sugar together into a large bowl.
Stir in the poppy seeds.
Combine the oil, buttermilk, eggs, juice and rind in a separate bowl of jug.
Blend this mixture into the flour mixture and beat for one minute.
Pour the mixture into the prepared cake tin and bake for 35 to 40 minutes or until the cake is cooked when a skewer comes out clean.
Cool in the tin for five minutes.
Turn onto a wire rack to cool completely.
My friend never ices this cake and nor did I, choosing instead to dust with a light rain of icing sugar. I have provided the icing recipe in case you would like to.

Icing
Beat cream cheese and icing sugar until well combined.
Beat in the orange juice to achieve a spreadable consistency.
Spread over the cooled cake and decorate with the orange rind. Store in an airtight container.

Recipe from a friend, who found it, she knows not where.