time to retire...

it has happened, the last teatowel passed to be by my nanny has dried its last dish.  some rough calculating has it at least 10 years in service.

''a dandy dryer linen'' rest in peace, or maybe pieces, i can't bring myself to toss you in the bin, you will be folded and meet some new friend in a box waiting for a second go.

i only have a few other bit from my nanny and poppy left, treasured bits used every week bits

the 1/4 c flour scoop moved from her flour bin to mine, likewise with the shaker. the whisk i bought back for them from travels in sweden, they loved, i love it and my kids love it. the skewer was made by my poppy, there are only 4 left in the family, this is mine, its wonderful bend is actually fantastic for checking cakes.  the rolling pin it handles long dispensed with is fantastic for working inside tins, the wood is so smooth.  all kitchen type things

my nanny was famed for her virulent pink raspberry slice, her egg collection and for only ever have driven a hay truck never moving out of first gear.

she was one important lady in my life so i hope you all have a wonderful international womans day thinking of those who made a difference in your life.  

and remember never discount the power of a good slice it often starts a good chat .

bake a cake

we are experiencing a shower of new babies at the moment, it makes me feel so far away from family, cuddles and really being able to help these new moms, some of my favourite people in the world!

alas all i do is offer an tip or two via skype and send bundles of handmade goodness in the post.  if i was around this little cake (cakes get tried by the littles in our house, muffins, loaves and tarts are refused flat even if overflowing with chocolate) would be winging its way to every mom.

asisde from it rather healthy ingredients there are a few other plus points to this cake

it is very little people helping friendly, only two bowls, easy cup measuring with pouring and sprinkling required

here is what you will need

in your dry bowl (the biggest one you have if you have to choose, everything will end up in here)

1 c quick cook oats

1/2 c wheatgerm

1/2 c shredderd coconut

1/2 c currants

1 c flour

3/4 c wholemeal flour 

1 c brown sugar

1 tsp baking powder

1 tsp mixed spice

1 tsp cinnamon

1/2 tsp nutmeg   - or just 2 1/2 tsp of the closest spice you like

mix these all together with clean hands or a spoon/fork/spatula, whatever works

in you wet bowl

2 mashed bananas

2 eggs

1 tsp vanilla esseance

1/2 c greek yougurt

3/4 c lowfat milk

whisk these together and at the last minute add 1 tsp of baking soda mixed with 2 tbsp of boiling water.

poor the wet ingredients into the dry and gently mix to a porridge like consistency and poor into a lined cake tin (about 25 cm diameter, but anything around that size will do the job) and sprinkle with 2 tbsp of raw sugar

bake in a preheated 160 c oven for approximately 55 minutes (i say start checking around the 40 minute mark the first time you bake it).  when checking you want to have a clean but moist skewer. rest in the tin for five or so minutes before moving to a cooling rack.

i clearly covered mine in buttery goodness but it would be equally lovely with a blanket of lemon and passionfruit curd or a dollop of greek yougurt.

you can slice and freeze and then revive with a light toasting, and by all means make it in a loaf tin, I don't for the reasons of cake bias noted above and the fact that one of my housewife failings is the lack of a suitable tin in my overflowing baking cupboard.  i will let you peak in there one day, beware the clanging avalanche, as one of my goals for the year is to actually used them and enjoy the sweetness of a perfectly pretty little wonder cake.

oh my that went on.... but if you got to here enjoy the cake.

little insight

when mr pitter is off at work we sit around and feast.  i love sharing platters with the little pitters and there is nothing much better than mini pancakes, fresh strawberries and syrup for dunking. 

you may wonder am i super woman cooking pancakes for breakfast with 2 little pitters pulling on my robe, alas no, i am just sneaky.  my 2nd biggest make it easy secret.......i cook them in the sandwich press.  cooking both sides at once, no burning, constant attention or fiddling required.  my caramelised french toast, corn fritters and potato medallions also get this treatment.

do try this little sneak, you will fill your morning with wonder and pancakes.

what to do when the floor is clean.....

the floor is clean, the dishes are done and the 6 loads of washing can wait for more sunshine.....now

make yourself a little feast of herby cheesy bread and chocolate brownie.  if you feel inclined follow along

after talking to a friend the other day, i have to admit it seems i am a little bit of a lazy bread maker, i do so love the results but lack something that allows me to wait through a system of rising and shaping, it seems i am wham bamb bread maam.

i use this base recipe for olive oil dough from bourke street bakery cook book for almost all my bread making needs.  if you are new to the bread game i highly recommend this book as a great starting point

600 g strong flour (i use my budget friendly flour and have never had a problem)

15 g sea salt (and just the usual table variety here)

20 ml olive oil

20 ml milk

400 ml warm water

8 g of dried active yeast (they use fresh yeast in their bakeries but this is not a practical option for most, you need 13 g of fresh yeast if you have the pleasure )

and now as the shame begins to wash over me i admit i am pretty relaxed on the measuring front which you should never be in the art of baking, but it seems i have inherited my maternal great grandmothers touch for the culinary arts and have only suffered a few disasters in all my time in the kitchen. (touching wood)

for my 'oohhh lovely smells bread'

i add (and using measurements for your benefit, i pinch, sprinkle and spoon with abandon)

1 tsp dried parsley

1 tsp dried oregano

1/2 tsp dried rosemary sprigs

1 tsp garlic flakes

1 tsp onion flakes.

today i am being a little more bad than usual and using all white flour but do use 1/2 wholemeal most of the time.

i am also in the position of having mr thermomix to do the hard work (i am getting lazier by the minute) for the masses put all ingredients in a large mixer bowl and knead with a dough hook, slowly increasing speed until you have a nice independent smooth ball of dough, somewhere between 5 and 10 minutes.

place dough in and oiled bowl and cover, leave to rise (yes i do this once) until doubled in size (over an hour usually does it).  i have been known to give things a nudge along by resting the bowl atop the coffee machine or letting it sit in the waft of the heat pump.

now comes the lovely touching time, i would rather make bread than playdough for the littles, with any luck you have something nice to eat at the end.

for our four i usually split the dough in two and do two different thing, here we are going half cheesy love scrolls and half dinner rolls, creamy potato soup is on the agenda for dinner.

 for the scroll stretch and roll out your dough, brush with olive oil and top with about one and a half cups of grated cheese (what ever takes your fancy flavour wise).  roll up from the long side and cut into rolls about 3 cm wide.  spray and flour you tin and sprinkle with fine polenta and rest the lovelies in, if feeling peaceful prove for another 30 minutes before introducing to a toasty 180 c oven for 25 or so minutes.

 section and shape your rolls and spray with oil and sprinkle with sesame, this is the focaccia of miss little, she enjoys the finger poking part and i agree

 and after

  and the littles helping hands

 and this chocolate brownie recipe has been my faithful fall back for 3 or so years since receiving it on a blotted piece of paper from the baker where i was working (way back in those days,) it is easy, forgiving and will double without trouble

4 eggs

400 g of sugar

beat these together until pale and thick

add

100 g cocoa

125 g flour

250 g melted butter, cooled

bake for around the 25 minute mark  or until just set at 180 c

for this one (i am eating it after all) i added one and a half cups of frozen raspberries.

change to your taste with chocolate chunks, nuts or other fruits.

enjoy.

a morish monday

i am beginning at the end today with cake, no fancy names cake, no fancy ingredients cake.  i am hoping that all good days start with cake for breakfast, this one should be stupendous (read as i ate a jolly big slice.)  must do some visiting otherwise it will be cake for breakfast all week.

whole orange cake

cream 

200 gm of soften butter 

200 gm of caster sugar

add and mix

3 eggs (all at once, i did and it was perfectly fine, but do them one by one if you are inclined)

pureed pulp of 1 and half whole oranges

fold in

300 g self raising flour

150 g frozen cranberries (raspberries would be equally excellent)

pour batter into a lined 22 cm tin and bake at 160 degrees c for an hour or so or until a skewer come out clean

when cake is still warm in the tin poke lots of holes with said skewer and pour over a simple sugar syrup, i made mine like so...

1/2 a pureed orange (you could use juice but i like the texture and look the whole fruit gives)

1/2 c caster sugar

1/4 c of water

heat until bubbling quietly and let thicken until you get a normal syrup like thickness, easy.

let your cake cool for a little then carefully transfer to a wire rack, i say carefully and mean it this is a moist (breaky, denty) cake.

now as soon as i get over the disappointment of man being to tired to enjoy everything that went before cake i will load up those recipes for you to

it was 

harrisaish rubbed lamb with jammy onions

spiced chickpeas and spinach

roasted sweet potato and potatoes

shredded lettuce with coconut dressing

carrot salad

1 lone chickpea was eaten by man, am i to be the only one who loves chickpeas in the house?

and thank you for waiting so nicely for this next post, i have been feeling like the littles will still have running noses when they are 21.