Gluten free weet-bix slice and The Mo Theory

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Kid 1 has ‘a moustache theory’. He believes that anyone with a ‘mo’, immediately feels more confident and intimidating than someone without one. Gunna go grow me one….

Until then, the baking goes on, regardless of an outstanding insufficiency of facial hair. My standard weetbix slice uses a creamed butter method but sometimes, you just can’t be arsed bothered with all that malarkey. So a melt and mix slice was required, I had been wanting to use gluten free weetbix for a wee while now. (The Yak was a very happy little coeliac when a certain company started producing these iconic baked breakfast bricks using gluten free sorghum flakes.) This recipe works a treat and is nice and quick.

All of you wheat tolerant out there may be thinking, big whoop. Our Yak is no cry baby and as we all know, far worse things happen than being a coeliac. It’s just that every now and again, he wants to eat something that is as delicious as the original memory of a dish ever was. This is one of those dishes.

Whether ye be coeliac, gluten intolerant or just experimental, ye will not be unhappy. (But if ye are, dont tell me. Well go on, if you really must.)

GLUTEN FREE MELT AND MIX WEETBIX SLICE

WHAT YOU NEED
3 plain gluten-free weetbix
1 3/4 cups gluten-free self-raising flour
1 tbl cocoa powder
3/4 cup brown sugar
1 cup dessicated coconut
125g butter, melted
2 tbl milk

Icing
3/4 cup icing sugar
2 tbl Cocoa powder
50g butter
1 tbl hot water
3 tbl extra dessicated coconut (you can get some super nice organic and sulphur free coconut from health food shops these days.)

HOW YOU DO IT
Preheat the oven to 180C (170C fan-forced) and line a 26cm X 18 cm tin with baking paper.
Crumble the weetbix finely into a large bowl.
Sift over the flour and cocoa.
Stir through the sugar and coconut until all ingredients are combined.
Add the butter and stir then add the milk and stir again until well combined.
Spoon the mixture into the prepared tin and press down firmly (I use my fingers).
Bake for 20-25 minutes.
Allow to cool.
Sift icing sugar and cocoa together into a medium sized bowl. Add the butter then the hot water and stir until runny.
Pour the icing over the cooled slice and spread. Sprinkle the coconut over immediately. Let the icing set then cut the slice into squares.
Makes, well, enough.

A Cheergerm adaptation of a recipe from the Best Recipes website. Link follows.

Footnote: (Or is that ‘thumbnote?) My wrinkly thumb has somewhat of a starring role in these photos, deepest apologies.

http://www.bestrecipes.com.au/recipe/weet-bix-slice-L5572.html

Quinces baked in honey

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‘They dined on mince, and slices of quince
Which they ate with a runcible spin
And hand in hand, on the edge of the sand,
They danced by the light of the moon,
The moon,
The moon,
They danced by the light of the moon. ‘

An excerpt from the lyrical ‘The Owl and the Pussy-cat’ by Edward Lear. This nonsensical poem has always tickled my fancy. From the pea-green boat, the unlikely pairing of a cat and an owl to the mince, quince and runcible spoon. What on earth is a runcible spoon? Conjecture abounds and opinion is varied. (Yes, another hard hitting exposé from the Cheergerm. Not exactly a hot topic on Twitter but it still matters, right?) It is certainly a word that Lear made up and appears in several of his works in different connotations. There is a ‘runcible cat’, a ‘runcible hat’, a ‘runcible goose’ and a ‘runcible wall’.

Some dictionaries define a ‘runcible spoon’ as a fork with three curved tines, or a ‘spork’. In one of his accompanying illustrations, Lear actually drew the ‘runcible spoon’ as more of a ladle. Some believe that it was a spoon designed specifically for babies by one of Edward Lears friends, George Runcy. However, this does not explain the varied use of the word in his other poems. It is most likely a word that Lear invented purely because of the delicious way it sounds and not because it had any real meaning to him.

Quince is my current fruity obsession. This dish is baked long and slow in butter and floral pink-tinged honey, given by a friend. Dark in colour, achingly soft and sweet; you can definitely cut these quince with a spoon. Preferably a runcible spoon.

QUINCES BAKED IN HONEY

WHAT YOU NEED
3 large quinces, washed well
80g butter
4 tbl runny honey
1/4 cup water

HOW YOU DO IT
Preheat the oven to 150C.
Wash the quinces very well. Halve but do not peel the quinces then remove the pips and core each of them with a spoon to make a hollow. (This is not a job for wimps. Be warned.)
Place in a gratin dish that will hold them snugly (unlike mine) and using a third of the butter, grease the dish.
Arrange the quinces, hollow side up. Divide the remaining butter and honey between the hollows and pour water gently around the sides.
Cover the dish with foil and bake for at least 3 hours (denying on the size of the quinces) until they are soft and rich red. (Turn quinces over after 1 1/2 hours.)
Serve hot or warm with hollows filled with the honey juices and with cream, ice-cream , yoghurt or marscapone.

Recipe from The Cooks Companion by Stephanie Alexander , published by Penguins Books, 1996

Quince and apple pudding, gluten free

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A recent conversation with Kid 1, went like this.

Me: How does it feel to be turning twelve?
Kid 1: Oh, I’m really not that fussed about birthdays. Another year older, another year closer to death.
Me: Wow, that’s a bit of a downer!
Kid 1: Imagine how much worse it would be if I died before I even turned twelve? They could put on my tombstone ‘Kid 1. Never reached puberty.’ Or ‘Never been kissed.’
Kid 2 then chimed in. ‘Or never got a girls phone number. (The back story being that a girl gave him her number when he was a mere six years old. Nothing quite compares to beating your older brother in the romance stakes.)

The good news is that he made it to twelve. His sense of humour and unique view of the world is a constant joy to us. (And keeps us on our toes.) He was a big fan of these aromatic and autumnal wee puddings. The smell of the cooking quince was the musky, heady smell of an orchard full of every ripe fruit you could possibly ever imagine. This golden knobbly produce starts out as rock hard and with slow, gentle cooking, morphs into soft, sweet delectable flavoured fruit with pale pink to deep ruby colour flesh. (The longer and slower it is cooked, the deeper red it becomes.)

Adding a modicum of tart green apple adds a welcome sharpness and when topped off with a subtly spiced gluten free sponge, this is a fabulous wee pudding indeed.

Happy Birthday Kid 1, I promise to make these again for you soon.

QUINCE AND APPLE PUDDING, GLUTEN FREE

WHAT YOU NEED
2 large quinces
1 lemon
1 large Apple, peeled and chopped into 2-3 cm pieces
1 large knob of butter
1 cup water
2 tbl soft brown sugar
Pudding topping
60g butter, room temperature
50g soft brown sugar
2 large eggs, lightly beaten
100g plain gluten free flour
50g ground almonds
2 tsps gf baking powder
1/2 tsp mixed spice
1/4 tsp vanilla bean powder or 1/2 tsp vanilla essence
1/4 cup milk

HOW YOU DO IT
Squeeze the lemon and place in a bowl full of water. Peel and chop the quince into 2-3 cm cubes and place immediately into water, this stops the quince discolouring.
Place the quince, butter, brown sugar and 1/4 of a cup of the water into a medium saucepan. Cook the quince on a low heat for about 30 to 40 minutes, once it starts to soften, add the apple and cook for another 20 minutes until the apple just starts to soften. Check regularly to ensure the water doesn’t dry out, replenish if it does.
Whilst the fruit is cooking. Preheat the oven to 180C and butter six small ramekins or tins or one large 1 litre pie dish.
Cream the butter and sugar until light and fluffy. (Add vanilla essence if using here.)
Add the eggs one at a time, beating well after each.
Sift the gluten free flour, almond meal, baking powder, mixed spice and vanilla bean powder.
Fold the flour mixture and milk alternately into the egg mixture to make a soft batter.
Divide the cooked fruit between the tins then cover with the topping.
Bake for 20 to 30 minutes until well risen, firm and golden brown. (A one litre pie dish may take more like 30 minutes.)
Serve hot with cream, ice-cream or yoghurt. Kid 1 also loves them cold for a breakfast treat as well.

A Cheergerm recipe, the sponge batter adapted from a Stephanie Alexander recipe.

A fight to the death and chocolate swirled pavlova

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Some marriages are life-long love affairs, full of flowery and undying proclamations of romantic love. Others are like a military alliance, where the couple march steadily along the highway of life, side by side, enjoying common goals with stoic fortitude. Some marriages are simply just endured and others don’t make it at all. Whilst ours has had its bursts of romance and is based on a rock solid friendship, it is probably best described as a prolonged torturous comedic metaphorical fight to the death. The winner of the day is the one who gets in the best joke, at the others expense of course. The final victor will be the last one left standing. I am going to make sure it is me.

This pavlova was made for a friends pre-Easter soirée. The Yak was a big fan of the grown-up savoury spiciness of this dessert. The soft buttery pears, the chewy meringue, the tangy sour cream and the sweet heat of the gingery syrup was a food revelation. Happy fifteenth wedding anniversary Yak. In the face of the fear that I won’t do better at this late stage of the game; I guess you’ll do.

CHOCOLATE SWIRL PAVLOVA WITH MAPLE POACHED PEARS

WHAT YOU NEED
6 small pears, peeled (I used rather large Corella pears but smaller pears would have looked better on the pavlova)
2 cup (250)ml maple syrup
5cm piece ginger, sliced
6 fresh bay leaves (I didn’t have any fresh, so I didn’t use any.)
6 egg whites, room temperature
1 1/2 cups caster sugar (330g)
1/ tsp white vinegar
1 tsp cornflour
2 1/2 tbls cocoa powder
300-400g creme fraiche
1 tsp pure icing sugar, sifted

HOW YOU DO IT
To make the maple pears: place pears, maple syrup, ginger, bay leaves and 3 cups water (750ml) in a saucepan.
Bring to a simmer over medium heat, then cover the circle with a circle of baking paper and reduce heat to low. Simmer for 45 minutes or until tender. (My bigger pears took about 1 hour and fifteen minutes.) Remove pears from the liquid.
Discard half the liquid, reserving the bay and ginger. Return the remaining liquid, bay leaves and ginger to a deep saucepan and place over high heat.
Boil the liquid for 30 minutes or until thick and syrupy. Cool completely and set aside.
To make the pavlova, preheat the oven to 180C and line a baking tray with baking paper.
Place baking paper on a large tray and draw an 18 cm circle.
Beat the egg whites and a pinch of salt to firm peaks.
Keep beating the egg white on low adding the sugar a tablespoon at a time.
Once all of the sugar is added, continue beating on a medium speed until the meringue is no long gritty to the touch and is stiff and glossy.
Fold through the vinegar, cornflour and 2 heaped tsps of the cocoa.
Spread into the prepared tray and sprinkle another 2 tsps of the cocoa over the pavlova and using a palette knife, swirl the cocoa through the pavlova.
Place it in the oven and drop the temperature down to 130 (120 fan forced) and bake for one hour. Rotate every 20 minutes to ensure even baking and colouring.
Turn off the oven, leave the door ajar and let the pavlova cool down in the oven for at least 3 hours.
Combine the sour cream, icing sugar and remaining 1 tsp cocoa and spread over the pavlova. Halve (or quarter) the pears and arrange over the top. Served drizzled with the reduced maple syrup and scatter with the bay leaves. (If you had any.)

A Cheergerm adaption of a recipe from the April 2016 Delicious magazine. I changed the pavlova method

Easter egg biscuits and Miffy

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Sister number three in our family, from a very young age, adored the series of books about a small white rabbit named Miffy. The Dutch artist Dick Bruna created this character over sixty years ago. It is easy to see the appeal to small children with his clever use of primary colours and minimalist bold lines. Our sisters love of these books was so great, that we nicknamed her after that iconic straight-eared bunny.

Miffy was a sweet and sensitive child with a solid love of the ridiculous. She was a deep thinking furrowed browed tumble of light brown curls, with a smackering of tawny freckles upon the bridge of her cute button nose. One of the moments that best describe her, was when around the age of nine or ten, she decided to forgo any Christmas gifts and donate the money to Mother Teresa and the poor. (We may have teased her mercilessly about this selfless act but we were secretly all very impressed.)

These chewy coconut biscuits are a bit of festive Easter frippery and fun. Easy to make with kids, they are a colourful addition to any Easter table. Using my favourite Coconut Macaroon recipe, I threw in a dash of lemon zest which added a faint hum of citrus. Miffy visited the other day and even though we are all ‘growed up’ and life and time has altered us somewhat, she is still that same sweet, funny and tender soul. After taste testing these biscuits our Miffy gave them two very big bunny thumbs up.

EASTER EGG MACAROON BISCUITS

WHAT YOU NEED
2 egg whites
Pinch salt
1/2 cup (100g) caster sugar
1 1/4 cups (125g) desiccated coconut
1/4 tsp vanilla bean powder (or pure vanilla paste or essence)
Zest of one medium sized lemon
125g mini candy coated eggs (gluten free)
40g white chocolate

HOW YOU DO IT
Preheat the oven to 150C and line two baking trays with baking paper.
Beat the egg whites and salt until they are stiff. Gradually beat in the sugar and fold in the remaining ingredients.
Drop 2 teaspoonfuls of the mixture about 5cm apart on the trays and using the other end of the spoon, dig a small indentation. This is where you will pour the chocolate and pop the eggs in once the biscuits are cooked and cooled.
Bake for about 20 minutes, rotating halfway through. When the macaroons are dry and cooked, they will be a pale, pinky-gold. Let them cool completely.
Melt the white chocolate in a small glass bowl, either in the microwave or on a double boiler. Let the chocolate cool and thicken, then place abut 1/4 to a 1/2 tsp into the middle of each macaroon. Pop three of the Easter eggs onto each macaroon.
Store in an airtight container.

Recipe slightly adapted from Ladies, A Plate by Alexa Johnston.

Looking for other Easter food ideas?
Gluten free silverbeet, herb and polenta pie
Roasted baby carrots with cumin
Heirloom carrot autumn salad
Hot cross buns

A gluten free brownie

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Valentine’s Day is not a big deal in our household. Total respect to all you V-Day fans, we are simply just not that into it. However, I am not adverse to the idea of cooking or baking something delicious for your beloveds on this non-public holiday. (Be they lover, spouse, friend, child, sibling; you get the drift.) Creating something delicious to eat with your own mitts, is a great way of avoiding rampant heart-shaped commercialism and giving a little something of yourself to those whom you adore. (Much like making a beautiful card, something this craft-challenged Cheergerm is unable to do.)

This is a fudgy, dense, yet surprisingly melt-in-the-mouth brownie. Intensely chocolatey, decadent and not for the faint of heart. We all tussle for a piece of this on the rare occasions it is baked and every time we eat it, perhaps we love each other just a little more. (At least until the sugar high wears off.)

GLUTEN FREE CHOCOLATE BROWNIES

WHAT YOU NEED
200g unsalted butter, chopped
200g dark chocolate, broken into pieces (I used 72% cocoa content)
1 cup brown sugar
3 eggs, lightly beaten
1 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
3/4 cup gluten free plain flour
2 tbl cocoa powder

HOW YOU DO IT
Preheat the oven to 190C (180C fan-forced) and line a 5cm deep, 18cm square cake pan with non-stick baking paper.
Place the butter, chocolate and sugar in a saucepan over low heat and stir constantly, until melted and smooth.
Pour the mixture into a heatproof bowl and set aside to cool slightly. (About 15 minutes.)
Add the eggs and vanilla to the chocolate mixture and mix well.
Sift the flour and cocoa over the chocolate mixture and stir to combine.
Pour the brownie mixture into the pan and bake for 20 minutes or until just set. Let completely cool in the pan.
Once cooled, lift the brownie out, wrap in plastic wrap and place in an airtight container. Stand for 1 day then cut into pieces and serve.

Recipe by Alison Roberts from Super Food Ideas, March 2005.

A gluten free lamington sponge and the dog ate my homework

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Australia Day had arrived. Kid 1 and myself decided to bake something in the spirit of the day. (Why not heat up the kitchen on an already hot and hazy day?) We decided upon a cake version of the iconic Aussie lamington. The perfect opportunity to try out a gluten free sponge recipe the Mothership had given me. Most accounts state that this dessert was named after Lord Lamington, a governor of Queensland in the 1800’s. It is also much loved in the country of my birth, New Zealand. My maternal grandmother adored these dipped in chocolate and coconut square sponges, particularly when they were sandwiched with raspberry jam and fresh cream.

Kid 1 was a keen apprentice, cracking eggs and jokes like the best of them. The sponge rose to the heavens and all was well with the world. Due to the days increasing heat, we decided to cool the cake downstairs. It was proudly placed on a chest of drawers near the stairs, which seemed like a good idea at the time. Half an hour went by and off I trotted to check the cake. The once magnificent, feather light sponge now had huge chunks missing from the side and there was a Hansel and Gretel trail of crumbs around the base of the stairs. Roaring in dismay, I looked up to see our dogger Elvis, standing there, guilty crumbs still attached to his fluffy bearded face. He had cleverly managed to squish his doggy snout in between the stair banisters and reach the cake.

So, yes, the dog ate my homework. No photos were taken of this once glorious behemoth on that day. (Well, except for one iPhone photo.) We cut off the dog slobbered upon portions, sliced it and added jam, cream, the icing and coconut. It was still delicious, if only half the cake it should have been.

Kid 1 and myself remade this cake a few days later and whilst it was not quite as glorious looking as the first, Kid 1 stated that it was lighter and fluffier. In terms of a cloud like sponge, this easy recipe ticks all the boxes. You do not need to separate the eggs, nor does it require any fancy gluten free flour blend. The Yak was just pleased to be given two gluten free cakes in one week. Whereas our wee canine friend should count his lucky stars he got to enjoy any at all.

GLUTEN FREE LAMINGTON SPONGE CAKE

Just a quick note on sponge baking. It’s vital to ensure that your eggs are at room temperature. Cold eggs do not hold the same volume of air as a warmer egg will and do not whip up as well. Sifting your dry ingredients twice is a good idea and never open the oven door before the minimum cooking time is up or your sponge will sink.

WHAT YOU NEED
Sponge
4 eggs at room temperature
3/4 cup caster sugar
1 cup cornflour plus 1 extra tablespoon of cornflour
1 1/2 tsps baking powder (gluten free)
Filling
Raspberry or strawberry jam
250 ml cream, whipped
Icing
1 cup icing sugar (gluten free)
1/4 cup cocoa powder
1 tsp butter, melted
Boiling water
1/4 cup desiccated coconut for sprinkling on top of the finished sponge

HOW YOU DO IT
Preheat oven to 180C (170C fan-forced) and line a 24cm springform baking tin with nonstick baking paper. (You can also use two lined individual sandwich tins.)
In a large bowl, using a mixer (I used my stand mixer) beat the eggs until frothy. Gradually add the sugar until the mixture is pale, creamy and thick and holds its shape. This process can take up to ten minutes. (Which is why a stand mixer is handy.)
Sift the cornflour and baking powder into a medium sized bowl.
Sift half of the cornflour mixture over the egg mixture and fold it in gently, then sift the remaining cornflour mixture into the bowl and fold it in gently.
Pour the mixture into the tins (or tins). If you are using the bigger tin, bake for 25-35 minutes until light, golden and the cake springs back to the touch. (Smaller sandwich tins take 15-20 minutes.)
Let the cake stand for five minutes then remove onto a wire rack to cool completely.
Icing: Sift the icing sugar and cocoa together into a medium sized bowl. Add the melted butter, then slowly add boiling hot water, mixing until the icing is a smooth, coating consistency.
Assembling: Slice the sponge in half, add a thick layer of jam on the bottom layer, goop on mounds of delicious cream (as much or as little as you fancy) and whack the other half of the sponge on top.
Drizzle the chocolate icing over the top, then sprinkle generously with the coconut.
Eat some. You won’t regret it.

Cooking Notes: having made this cake twice now, next time we will make a chocolate ganache instead of icing. Just to make it even more decadent.

A Cheergerm adaptation of a recipe my Mum gave me

‘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

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.

https://cheergerm.com/2014/12/14/christmas-advent-calendars-and-cranberry-chocolate-pistachio-shortbread/

https://cheergerm.com/2013/12/13/shortbread-for-christmas/

https://cheergerm.com/2013/12/18/shortbread-for-a-hungry-silly-yak/

https://cheergerm.com/2014/06/01/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/