Are homemade Granita biscuits – well, as close as I am going to get, anyway. I appreciate that my recipe has butter and egg in it and the commercial ones would have neither, so they are certainly no replica, but I do not intend to start using palm oil in an endeavour to recreate commercial biscuits. These biscuits look like Granitas and taste like Granitas but are harder than the real thing.
Postscript: This is my recipe for Granitas: 112g butter, ½ cup sugar, ¼ cup golden syrup, 1 egg, 1½ cups Atta flour (or sifted whole meal flour) 1¼ SR flour, pinch of salt, ½ cup crushed wheat flakes (eg Weeties) milk to form dough. If you skip the egg, replace the butter with palm oil (or another vegetable oil and replace the milk with water, I am sure you would be very close.
For those interested in china… The setting here is Jewel by Sosume. It was Maus’ mum’s. I really like it.
Is my new docker that Maus made me. With all my biscuit making in search of the perfect Granita recipe, I needed something to make holes in my biscuits – a fork just would not do. This one was made for my Graham Crackers. I told Maus that I needed one with the nails in a circle for my Granitas but she hasn’t produced one yet. I don’t know … it is hard to get good help these days.
Is lots of chocolate-coated orange peel.
I made a huge pile of candied orange peel last November. At last, it has seen the light of day. Yesterday, Maus and I surprised ourselves by successfully tempering half a kilo of chocolate and coated about half of the peel.
I honestly don’t think tempering chocolate is for us. I am the messiest and bossiest person around. As a result, there was chocolate everywhere and I spent the whole time bossing Maus around, trying to get her to move quickly before the chocolate went out of temper. Now, those who know Maus know that speed is a concept she does not understand. I asked her to stir the tempered chocolate, thinking she would do it whilst dipping the orange peel – she does have two hands, all said and done. No such luck. She resisted my insistent calls for multi tasking. I was amazed, as we scraped the last of the chocolate from the pot, to see that it set perfectly, with no streaks. We may have nailed it. Before I get too excited, I want to repeat the exercise, just in case it was a fluke.
Are some rather successful scones, if I say so myself. I found the recipe in a very old cookbook and thought I would try it. I was very impressed. I intend to do some adapting and, if that works, will do a post on the original recipe and the adaptation.
In my kitchen:
Are some more purchases from my trip to Sydney. I can’t blame Celia for these – except to the extent that she was the one who took me to Harkola where I bought them – I actually think Celia was amazed when I picked them up. When I saw them, I pounced on them because they were round. We have a microwave convection oven with a turntable and only light, round cookware works in it. If it is too heavy, the turntable will not go round. These pans are perfect. I have used them quite a few times already. They were surprisingly cheap, even though they are made in France by Tefal. I think the absence of Jamie Oliver’s face and signature on the packaging would have reduced the price somewhat.
Is another Sydney purchase, a lemon squeezer. My mate, Big Al, was telling me that he had one and it is his favourite kitchen gadget. How could he have a favourite gadget that I didn’t have? The situation had to be remedied straight away. They do work particularly well.
Are some new books. After I burnt, to smithereens, the first meal I tried to make in the Römertopf, I decided I needed some advice. I did a search in Amazon and up popped Paula Wolfert’s Clay Pot Cooking. I then decided to search “Paula Wolfert“ and that was the end of me ….. 😦
In my kitchen:
Is a loaf of spelt bread. After show-casing a loaf last month, a few people were interested in the brand of flour I used. As it is sold in bulk, I had to go back to the shop to find out the brand. For those who are interested, it is German – Schapfen Feinstes Dinkelmehl Spelt wheat flour, type 630. I bought it from Kakulas Sister in Nollamara. It certainly makes a lovely loaf of bread. Sandra, from Please Pass the Recipe, has researched it and concluded it is not readily available. I feel pretty special that we can get something in the West that is not readily available in the East. He he :).
In my kitchen:
Is some truffle oil from The Wine & Truffle Co in Manjimup, the next town on from Bridgetown. We went to their annual Truffle Kerfuffle on Saturday and bought some local produce and wine. I tasted truffles for the very first time. It was a little underwhelming and at $2.00 a gram, I didn’t buy any.
In my kitchen:
Are these Honey Walnuts that are made by the Pretsel family at the Pretsel Vineyard in Manjimup. The ingredients are listed as green walnuts, honey, lemon, spices, fresh ginger and rainwater. The spiel says: “Green walnuts preserved in Persian style spiced honey syrup. Ancient delicacy with exotic, salty-sweet flavour perfect for desserts such as sorbet, creamy yoghurt, icecream or pastries. Delectable on salads or with soft cheeses. Can also be served in iced water or champagne.” Sounds very weird to me but I am willing to give them a go. I am thinking that they may go well with a nice slab of triple-creamed brie.
Is another local product, this time from Margaret River. It was a gift from Big Al and Steve. The ingredients are apple juice, sugar, vinegar, pectin, rosemary and garlic. The serving suggestions are: “Stir through steamed vegetables or baste a slow cooked leg of lamb. Spread on crusty bread rolls with smoked ham or add to pan juices of a favourite roast.” Now that does sound good.
Is one more local product, this time from Wandering. It reminds me that I intended to make vino cotto this year from our grapes until the bloody birds decided to come along and nip off every bunch. This vino cotto is made from Shiraz grapes that have been crushed and the resulting must boiled slowly, reducing the original quantity by 80%. That is exactly what I was gunna do. Grrrr, bloody birds.
Is a find from the local second-hand shop. It is a little hand-made tin. It is tiny, 16 cm square. I don’t know what it is for but I am guessing some sort of confectionery. It is very cute.
If you would like to see what is in other bloggers’ kitchens this month, visit Celia at Fig Jam and Lime Cordial. Celia hosts In My Kitchen each month.