homemade wraps/tortillas

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I first made this recipe when my eldest child was a baby.  I was planing on making burritos for dinner but discovered I didn’t have any tortillas, logically one might pop off to shops for the required ingredient, but one problem, my baby was asleep and as any parent knows one of the golden rules with a baby is don’t wake a sleeping baby.  Also even if I did wake him up I would have to load him in the car, drive to the supermarket, fight for a carpark at the supermarket, get him out the car, hope he didn’t cry or vomit in the supermarket, then load him back in the car and go home.  All for a packet of tortillas.  So I busted out this recipe and they worked really well.  

I’ve made them many many times since because I like the fact I know whats in them, and because my family loves them and asks for them often.

They’re also so good when you need to stretch the budget, not only are they cheap to make, but can be used to stretch leftovers.  Got some casserole left over that’s not quite enough for a meal?  Wrap it up in one of these wraps, they are really filling so you make a smaller serving of casserole etc stretch.  They also work well as a substitute for nann bread to.

The only thing I find with them as they are a bit hard to roll out andIi can never get them as thin as shop bought ones, but that’s ok, it just makes them more filling.

 

Tortillas/wraps recipe adapted from Destitute Gourmet by Sophie Gray

2 /12 cups of four

1 tsp baking powder

1 tsp salt

3 tbls oil

about 1 cup of warm water

 

Combine flour, baking powder and salt in a  bowl of mixer. add oil and mix using a dough hook.  Gradually add enough water to form a soft dough.  Kneed in mixer for a bout 2 minutes rf by hand on floured surface for about 5 mins.  

Allow the dough to rest I’ve left it between 5 mins and 1/2 and hour and its been fine. 

Divide dough into about 8 pieces, less if you want large tortillas more if you want smaller tortillas, and roll out, try to get them pretty thin and may about 20 cms across.  Its not the easiest dough tot roll out so you may not get it in a perfect circle shape that’s ok.

Spray a hot pan with oil and cook them for about 30-60 secs until they bubble and get brown spots on them, turn over and cook other side.  repeat with remaining tortillas, re oiling pan in between each one.  

If not eating straight away cover with lightly damp clean tea towel.

cookbooks and blogs of the moment

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Anyone who’s been to my house knows I may have a slight problem with cookbooks.  Some may I have too many, to them I say pfft as if that’s possible.  

I thought I’d share a few I’m particularly enamored with right now, as well as a couple of blogs that I seem to be hitting up for recipes and ideas.

No surprise there’s a bit of a baking focus

Baking – from my house to yours by Dorrie Greenspan

The best way to describe this book is its baking porn, hundreds of baking recipes, she’s got, cakes, cookies, pies deserts and even breakfast sweets covered.  Beautiful photographs and recipes written in a really easy to follow way from a lady who worked on cookbooks with Julia Child.  Everything I’ve made from this book has worked perfectly.

Women’s Weekly Baking Day
Who doesn’t own a Women’s Weekly cooking book? This one has a bit of a focus on retro baking recipes and some more modern classics and has a very cute cover.  Cute pics and most importantly easy to follow recipes that work.

The Blue Ribbon Cookbook  -by Liz Harfull

A lovely collection on recipes that have won blue ribbons at South Australian country shows.  The recipes are as delightful as is reading about the history of various country shows and people behind the recipes.  Lovely historical and current photographs.

I’m also a bit addicted to reading cooking/food blogs. At the moment a couple of my go to blogs include

Bakeaholic Mama
Lovely blogger who posts always look delicious. Lots of baking recipes with a few savoury ones thrown in too. I’m just itching to try her cider yeast doughnuts.

Shutterbean
Some fantastic recipes often with some unusual flavour combinations, that at first you might question. 2 of our favourite pizza topping combos come from her site, bacon and brussel sprouts and corn, zucchini and lime pizza. Gorgeous photos of not only her recipes but of her life. Everything I’ve made form her site has worked.

What are some of your current cookbook or blog reads?

My Granny’s vegetable soup

Hi, its a been a while.  Life and lack of time and inspiration have conspired against me blogging, but I’m back and hopefully can blog more regularly.

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This post is my Granny’s vegetable soup.  My beautiful Granny passed away a few years ago just a few months short of her 90th Birthday.  To my knowledge she didn’t leave behind a folder full of her recipes, in fact I suspect she preferred reading and gardening to cooking, but like fact the teapot at my grandparents house was never allowed to be empty, in winter you couldn’t visit my grandparents without leaving with a container of Granny’s vegetable soup. I’m lucky and she shared her recipe with me, its yummy, filling, cheap and healthy and dead easy, Whenever I make it I’m transported back to my grandparents kitchen drinking endless cups of tea with them (or lemonade when I was younger)

 

All the quantities are approx and you can add more of 1 or 2 veggies if you like or omit others if you don’t have them (put don’t  skip the parsnip, turnips or swedes)

Granny’s vegetable soup

1/3-1/2 packet of yellow (not green) split peas (quantity depends on how much soup you are making and how thick you want it)

1 parsnip

1 turnips

1 swede

2 sticks celery

2 carrots

1 onion

2 potatoes

chunk of pumpkin

1 cup of frozen peas

Soak split peas overnight in water. Drain put in saucepan cover with lots of water, bring to boil, then simmer for about an hour.  You wan the peas to be quite soft.  Skim of any foam that rises to the top

While the peas are simmering, chop all the vegetables except the frozen peas.  You don’t wan’t them chopped too finely nor do you wan’t them particularly chunky, just make sure they are all about the same size.

Once the split peas are cooked, drain them then pop in soup pot and cover by a  few centimeters with water. You can either grab a potato masher and kind of mash them up or take about 1/2 the water peas mix and blend it up, then pop back with rest of the peas.  If you had a stab mixer you could probably use that ( I don’t so I use the blender).  What you want is a lumpy thick yellow split pea mixture.  Then put your all your veggies but the frozen peas in.  Bring to boil, simmer until veggies are nearly done, then put in frozen peas. Simmer until all veggies are cooked.

Serve with parsley.

This soup makes a large amount and keeps for a few days. It also freezes really well. 

Asparagus Tart

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On a whim last week I bought a bunch of Asparagus. I went to the supermarket for something else and of course bought more than was on my list including a bunch of Asparagus.

Once I got home I got season shopping guilt. Sure the sign said it was from Australia but was it really? I mean Asparagus is usually in season in spring and here it is the middle of Autumn. And if it was from Australia where in Australia did it come from , what sort of food miles were involved.

Once I had thoroughly over thought the matter I pondered what to make with the asparagus. I rather liked the idea of roasting it but couldn’t find much info on doing that so I settled on a tart, which given I adore puff pastry was fine for me.

Asparagus Tart – adapted from Joy the Baker

about 1/2 bunch asparagus (I ended up using 7 spears)
large handful of grated parmesan cheese
1 egg
balsamic vinegar
1 sheet puff pastry
olive oil

Preheat oven to 180 degrees C
defrost sheet of puff pastry
while puff pastry is defrosting trim asparagus spears
beat egg
cut defrosted puff pastry to a size just bigger than asparagus, brush with egg and sprinkle 1/2 the parmesan cheese on pastry
then lay asparagus over the top then top with remaining parmesan cheese, drizzle over some olive oil
bake until pastry is golden and puffed and asparagus is cooked through
drizzle balsamic vinegar of the top,
Enjoy

Saturday is for pancakes, Sunday is for bacon and eggs

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I love on the weekends having time to make a really nice big breakfast, most people who know me know that in our household pancakes rule the breakfast choices on Saturday. But Sunday, well Sunday is for bacon and eggs.

One Sunday recently we sat down for bacon and eggs and assorted accompaniments and I looked at the plate and started to think about what makes the perfect bacon and egg breakfast.

Obliviously it starts with the bacon. Good quality Australian bacon is a MUST. My butcher does pretty good bacon, all made on site, the rashes are not too thin and not to thick and taste amazing. The only flaw is that they are short cut bacon rashes and my husband in particular misses the crispy fattiness of the middle bacon rashes.

Eggs well it’s a given they should be free range, and free range as in really free range, not oh look we meet some flimsy guidelines so can stamp free range on the carton, but ones that come from a farm that actually give their chickens access to free range. We are lucky that we have our own chickens who give us the best eggs. How you cook the eggs is up to you, we prefer to have ours scrambled. Usually I whisk up some eggs with a bit of cream, melt some butter in a saucepan, add eggs and stir with via wooden spoon till done. I’ve even been known the add in some pesto and fetta too.

Tomatoes, now some people grill this or fry them up, but I prefer to drizzle them in olive oil and sprinkle some fresh basil on them and roast them. Obliviously if you are doing whole or even halved tomatoes this takes a bit of time and planning, but I’m not an organised person so usually just throw some cherry tomatoes in the oven as they roast in no time.

For me spinach is a must (for husband it’s a avoid at all costs). Fav way to cook it for breakfast is to sauté it in butter and an whole garlic clove (discard garlic when serving)

And lastly there needs to be toast. Preferably thick cut sourdough toast, with butter, real proper fantastic tasting butter. Others in the family also put things like, honey, jam vegemite etc. on their toast. Not me, when it comes to bacon and eggs I like it with just plain butter.

Others might add sausages or mushroom or even a has brown and I’ve been known to add corn fritter to the list of things on the plate. But what’s above well I think that makes a pretty perfect bacon and egg breakfast.

Champagne Ice Cream

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I love champagne, there I’ve said it.

Maybe it’s clichéd, lady in her mid 30’s loving champagne, but it’s quite hard to find a bad champagne. Don’t get me wrong there are some average ones out there, but hardly any I’d class as bad. Plus it’s so celebratory drinking it. Perfect for so many occasions, catching up with friends, tick, enjoying pre dinner drinks, tick, Christmas day drinks, tick.

Last year before Christmas I became obsessed with the idea of making champagne ice cream. I had it in my head would go well with Christmas pudding. So after a fair few attempts (some ending in scrambled eggs) I made a good batch, taste tested it on my work colleagues, then made some for Christmas day, where I served it up with the Christmas pudding and……..

It went amazingly well with Christmas pudding.

There’s just one thing about the champagne ice cream, it requires 1/2 cup of champagne, this leaves an awful lot of a bottle left over. I’m sure like me you don’t want to waste it, so enjoy the rest of the champagne whilst the ice cream is chilling.

Champagne Ice Cream – adapted from Gourmet Traveller

1/12 cups cream

1/2 cup champagne (like most things related to cooking and wine, don’t use anything too cheap and nasty)

4 egg yolks

1/2 cup sugar

Combine cream and champagne in a sauce pan and just being to boil.

Meanwhile whisk egg yolks and sugar in bowl sitting over simmering water, whisk until pale and creamy.

Add eggs and sugar mixture to cream and champagne mixture. Whisk to combine. Heat over a medium heat, stirring with spoon, unlit thickened and coating back of spoon. Be careful with this as if you take it too far, it will scramble the eggs in the mixture.

one thickened put into bowl (not glass or ceramic) and put bowl into cold water and stir for a couple of minutes (you want to cool it down and prevent further cooking).

Once mixture is no longer hot, pop into fridge until cold. then churn in ice cream maker, if you don’t have an ice cream maker, that’s ok just beat it with beater, op in freezer 30 min, then beat again, repeat 3-4 times. Freeze until fully frozen.

Serve with Christmas pudding, Enjoy.

Part of the Sweet Adventure Blog Hop Sweets For Santa Hosted by the Hungry Australian

SABH 12 12 Santa 150 Fig, Raspberry & Ginger Ice Cream Cake (Sweets for Santa)

375 ml (1½ cups)                     pouring cream
                    125 ml (½ cup)                     Champagne
                    4                     egg yolks
                    110 gm (½ cup)                     caster sugar

Pear and Vanilla Vodka Granita with Sweetend Lemon Scented Cream

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A while ago on the Sundays with Joy facebook group they made espresso granita with sweet lemon cream. Anyone who knows me knows I don’t like coffee, so I really didn’t want to make it as well its coffee flavoured. However I did play around and make granita based on a cocktail I had recently had. At the time I didn’t blog about it as it was the middle of winter and I had a couple of other posts on the go.

Well Summer’s got off to an early start here, cue ridiculous heat and some humidity. So I thought it might be time to revisit it. Its prefect for summer as its cold, icy and refreshing. It’s also really really really easy to make. You are pretty much mixing a few liquid ingredients, freezing then topping with some whipped cream sweetened with lemon infused sugar.

It’d be a delightful dinner party desert and its easy put sounds really fancy.

I’m giving you a recipe but I suggested tasting it and adding more of less of the ingredients to taste

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2 types of vodka (winner) plus the always fancy sounding elderflower cordial are amongst the ingredients

Pear and Vanilla Vodka Granita with sweetened lemon scented cream recipe adapted from Joy The Baker Cook Book

2 cups warm water

70ml of pear vodka

30ml of vanilla vodka

50 ml elderflower cordial

30ml lemon juice

1/2 tsp sugar

1 1/2 cups cream

3 tbls sugar

1 tsp lemon zest

In a glass bowl dissolve sugar in water, leave to cool for a bit

Add vodkas, elderflower cordial and lemon juice, mix taste and adjust if required.

Put in freezer, after 1 hour take out and scrape and break up with a fork (what you don’t want to happen is for it to freeze into a solid mass, which is probably unlikely with all the vodka), put back in freezer. After 30 mins take out and scrap with fork again. Leave 3-4 hours until frozen into flaky crystals.

Once it’s all frozen  and flaky, it can stay like this for a few day.

When ready to serve, put sugar into mortar and pestle with lemon zest, lightly pound together to release oils form lemon.

Whipped cream for 1 min, then add sugar, keep whipping until peaks form.

fill glasses with granita, and top with dollop of lemon scented cream.

Enjoy on a hot night.