Monday, 15 January 2018

Chocolate, cranberry and apricot sourdough bread

Just after Christmas I made some chocolate fruit bread to take to friends place for lunch.  It was a variation on my favourite overnight sourdough loaves.  The night before the lunch when I was planning to put the dough together, Sylvia was not sleeping (thanks to all the unsettled festive evenings).  So we talked about what bread I could make.

She was quite taken by the idea of chocolate in a bread ever since I made the Malted loaf with chocolate, figs and brazil nuts a couple of years ago.  So we decided it would have chocolate.  I wanted nuts but Sylvia was not keen.  We agreed on some dried fruit.  I meant to put in only cranberries but didn't have enough and had some leftover dried apricot.  And Sylvia insisted on cinnamon and treacle.  I also used soy milk rather than water as a friend had told me how soft his bread with milk was.

So the recipe was a bit of a brainstorming hotch potch.  The dough seemed quite tough when I shaped it the next morning.  I decided to make one loaf and one batch of rolls to squirrel away in the freezer.  Rolls last really well in the freezer but they take longer to shape.

Then I lit the gas oven and waited for the dough to rise.  I think the dough got an extra hour of rising thanks to my fickle oven.  It just would not stay alight.  Every time I thought the oven was preheating, I would peek in and find the flames had gone out.  I wonder if it was the unseasonably wild rains playing havoc with the gas pipes.  It was very frustrating.

I had planned to bake the bread and give it some time to sit before taking it to lunch.  Instead by the time I was ready to go, I was just taking the bread out of the oven and took a very hot loaf to lunch.  Fortunately it had time to cool before we ate it, as we had some eggy pastries with salad first.  Then we sliced into the loaf and ate it warm with lashings of butter.   Wow, Just Wow!  As Sylvia likes to say.

Meanwhile Sylvia had a lovely time playing with her friend and sister, especially with Tom's new Google Home Mini that he had been given.  He set it up to so this little disc of technology could answer his questions.  The girls were very excited to talk to it.  ("What time is it?  What is the weather?  Do you know Siri?" etc etc.)

And the loaf was really good.  Perhaps even better for sitting around waiting for the oven to light.  The chunks that were exposed on top were pretty charred but warm chocolate and dried fruit in a lightly spiced lightly sweetened fruit bread are heavenly.  We enjoyed eating the rolls warmed from the freezer over the next week or so.  I am sad to report they did not last long.

More fruit bread on Green Gourmet Giraffe:

Chocolate, cranberry and apricot sourdough bread
Makes 2 loaves or 24 rolls or a half of each
Adapted from Green Gourmet Giraffe

350g sourdough starter
550g soy milk
18g salt
3 tbsp golden syrup
3 tbsp treacle or molasses
2 tbsp olive oil
zest of 2 oranges
1 tsp mixed spice
1 tsp cinnamon
200g chopped dark chocolate (I used 70%)
200g dried cranberries
100g chopped dried apricot
500g plain white flour
500g spelt flour
fine semolina or flour to dust surfaces

[A few hours before making the loaf, take sourdough starter out of the fridge and feed it so it gets bouncy and bubbly before you weigh it.]

In the late evening, at least half an hour before going to bed (or first thing in the morning) mix everything together.  It is easiest to mix everything except flour first and then add flour.  Use hands to mix if required.  Set aside covered with a tea towel for half an hour.  Knead in the bowl for about 1 minute.  Cover with greased clingwrap and leave at room temperature for 8 to 12 hours.

Scrape dough out onto a lightly floured board.  Shape into a loaf shape or rolls.  Place on a floured surface and cover with the lightly greased clingwrap.  Set aside to rise for 30 minutes.  While the loaves rise, preheat oven to 240 C, with casserole dishes heating if you are using them.

Slash the loaves and put in the heated casserole dishes with lids on (or on a tray or in a tin).   (They don't need greasing.)  Bake for 20 minutes with lid on.  Remove lid and bake another 20 minutes.  If crust needs more colour, reduce oven heat to 180 C and return to oven for another 10 minutes (mine was quite well browned without the extra 10 minutes).  Cool your loaf on a wire rack for at least an hour before slicing.

NOTES: For more extensive notes on this method, go to my post on overnight sourdough bread. Other dried fruit could be used.  I used half white and half spelt but you could use all white or half white and half wholemeal.  I made one loaf and 12 rolls.  For the floured board I used semolina flour but when I shaped the rolls I found it useful to use a little regular flour on my hands.  To make sure the bread is vegan make sure your chocolate is dairy free.

On the Stereo:
Reputation: Taylor Swift

Sunday, 14 January 2018

Ocean Grove holiday and eating 2018

We are back from our week at the seaside in Ocean Grove.  The suitcases are unpacked but I am yet to do all the loads of laundry.  It was a holiday of the hot tub and the stub club!  The house we hired didn't have wifi but it had a hot tub in the backyard.  So we were mostly offline with lots of relaxation in the hot tub as well as lots of time at the beach.

It was a huge house with 5 bedrooms so lots of the family could stay.  My mum and dad, my sister and her son and me and Sylvia stayed the whole week.  Other siblings and kids came and went because Ocean Grove is close to where they live in Geelong.  One night we had 8 kids and a full house, which was quite fun but chaotic.

On the first morning, my brother Paul took a group of kids to the beach early and my nephew stubbed his toes and almost knocked off his toenail.  Paul heroically piggybacked Dash home about 4  or 5 blocks.  Amazingly, Dash's toenail healed wonderfully over the week.  We attributed it to the healing properties of the sea.  There were too other stubbed toes on the holiday, hence the Stub Club!  My dad is also convalescing and I am sure walks on the beach were very good for him too.

The above picture of the sunset was from one night when Paul decided to run to the beach to photograph the sunset.  We only got halfway there before the sunset was over.  So we had to be content with the photos we took along the way.

The reason we were staying at the holiday house was to celebrate my parents wedding anniversary.  So we had a day where Susie's boyfriend cooked meat on his Webber, the rest of us made salads and desserts.  Above you can see salads lined up on the bench.

And here are the salads.  Keep in mind that I photographed them while work in progress because it was such a busy time getting lunch together that I didn't have much time for the camera.  Clockwise from top left: My mum's brown rice salad with lots of pulses, nuts ad pomegranate seeds; Chris's garden salad with fetta; Chris's pesto pasta salad with haloumi, Fergal's seedy carrot salad.

Fran is into stunning platters at the moment and made two.  The above one was camembert, avocado dip, corn chips, popcorn, carrots, celery, blueberries and some strawberries and mint for garnish.  It was a beautiful platter of nibbles to keep us going before a 3pm lunch (because Dave was arriving late).  A late start also gave time for speeches and for Paul to lead the grandchildren in an anniversary song.

I made a Cobb Salad with smoked nuts and a blue cheese sauce.  (You can see the Cobb Salad recipe on my previous post.)  It was pretty easy to make in the holiday house.  Fortunately my mum already had some blue cheese on hand and the dressing was easy to make by hand, though the recipe I used directed to use a food processor.  In the photo above the table is set for 8 but my brother Andy brought along an extra trestle table to seat all of us. 

I was pleased after a large plate of salads to still have room for dessert.  We had a generous spread with Fran doing a chocolate cake dessert platter, and my mum making raspberry cheese cake and pavlova three ways. 

My family all has different preferences when it comes to pav.  The kids love peppermint crisp, my mum loves passionfruit and Dash prefers his without cream.  My mum caters to everyone.

We spent quite a bit of time at the beach.  It is never as much as I would like but I can't complain too much when I had a few days when we managed two trips a day.  The Ocean Grove beach is very flat with a huge expanse of beach at low tide (above) and almost at the ramp at high tide (above). 

The weather went up and down.  One day it was a high of 41 C and then next day it would be 21 C.  Fortunately the rain held off until we left on the last day.  But there was a lot of watching the mercury. 

Trips to the beach involved a lot of slathering on sun cream, digging in the sand and riding the boogie boards.  We had a well trodden path to the clothes line where we hung out the wet bathers and towels.  And my dad did a sterling job of searching for my niece's lost fitbit (that was found in her clothes when her mum did the washing).

Other than the anniversary lunch meals were very casual.  They ranged from leftover salads to dips and bread to a taco table to sushi to fish and chips.  We had fish and chips on the night that we had 8 kids in the house and sat outside once we had dragged the last kid out of the hot tub to eat dinner.  The kids loved having coco pops for breakfast, most of my family loved egg and bacon whereas I was very happy to have baked beans on toast.

We didn't eat out much.  My favourite place was Kyosk which I will write about separately (because I loved the avocado, beetroot dip, sauerkraut and pistachios on toast so much). 

Above is my meal of pumpkin fritters, cracked wheat salad and labne that we had at Napona one night.  It was a very stylish restaurant but not quite my sort of menu.

Sylvia did not fancy her kids spaghetti with tomato sauce at Napona so she spent a bit of time outside.  I was quite taken with their garden of succulents.  I have never seen succulents looking so pretty and green.  My photo does not do it justice but I am sharing the photo in case I ever have the opportunity or yen to do such a garden myself.

The adults were happy to spend time sitting around reading books and magazines.  I finished Family Baggage by Monica McInerny.  The younger kids were more interested in games.  The house came with some construction games like the marble drop and the magnetics (above).  My older nieces were using Youtube to teach themselves how to solve the Rubik's Cube.  There was also plenty of rooms for hide and seek.

And there were board games.  Dash brought along his Harry Potter Cluedo.  We brought along Forbidden Island.  Someone brought along Monopoly (Australian here and now edition).  And one afternoon when Sylvia and Dash started poking me in boredom, I sat down with them and played Scrabble.  My dad was brilliant and helping with words but I was amused to see that the kids were happier to put down a naughty word than to score lots of points.

And then there was one last dinner to use up all our holiday pantry and one last sleep.  The last night was a hot one that ended in rain at about 6am on our last morning that required a dawn run outside to bring in our bathers and towels for the last time so they weren't wet on the drive home.  I was quite tired as we left and a bit narky that the rain robbed me of my last trip to the beach but I was glad to get home.

Previous posts on Ocean Grove:

Tuesday, 9 January 2018

Vegetarian Cobb Salad with smoked nuts and blue cheese dressing

So many times I browse a magazine, love a recipe and pass it by.  I was all prepared to do so with this Cobb Salad.  Then the carrot salad I was going to make was not needed as my brother in law has a famous carrot salad.  So I turned to this Cobb Salad for my parents' wedding anniversary lunch down at the beach this week.

Lately I have fallen in love with arranging vegies and fruit on a platter.  So I don't know why I don't make lots of cobb salads.  Perhaps this will now change.  This one was wonderful.  In fact any selection of vegies would work with chopped nuts and this rich creamy dressing.  I substitute chickpeas for the boiled eggs but loved the summeriness of the vegies.

Thanks to my sister who selected a ripe avocado for me.  It is not my forte.  And blue cheese is also usually out of my comfort zone.  But I was encouraged by so many blue cheese lovers among my nieces and nephews.  If blue cheese is not your thing, another creamy (and/or vegan) dressing would work too (I would suggest something mustardy)

Here is my plate of salads from the buffet.  I am making the most of the rare moment of wifi while we are at the beach to share this salad.  I will be back after my trip to share more of the beach holiday and more of what we ate including some of these salads.  Suffice to say, we are eating well on holiday!

More spectacular salads from Green Gourmet Giraffe:
Asparagus, strawberry and greens salad with poppyseed dressing (gf, v)  
Beetroot, raspberry and feta salad (gf)
Leon superfood salad (gf)
Quinoa, cashew and honeyed carrot salad (gf)
Strawberry avocado and walnut salad with a chocolate vinaigrette (gf, v)
Watermelon, mint and feta salad (gf) 

Cobb Salad
Adapted from Super Food Ideas Jan/Feb 2018
Serves 4-8

400g tin of chickpeas, drained
2 bunches of asparagus, chopped
125g raspberries
125g blueberries
1 ripe avocado, diced
250g strawberries, halved
few handfuls baby French kale leaves
1/2 cup smoked or roasted almonds, finely chopped

Blue cheese dressing:
60g castello blue cheese
2 tbsp light sour cream
3 tbsp milk
squeeze of lemon juice, to taste
1-2 tbsp chives, finely chopped

Firstly make blue cheese dressing by mixing all ingredients until creamy.  If too thick, add a little more milk.

Cook asparagus until just on the crunchy side of cooked (2-5 minutes depending on thickness - watch it as it cooks quickly and you want to retain green colour). Plunge into ice cold water to cool.

Arrange fruit and vegies in rows on a platter.  Scatter with chopped nuts.  Serve with blue cheese dressing either on the side or drizzled over salad.

On the Stereo:
Franz Ferdinand

Thursday, 4 January 2018

In My Kitchen: January 2018

"I know but cannot share it, my love is otherwise" said Dorothea McKeller in her iconic poem about Australia (My Country).  This is how I feel when I read about cold snowy Christmases.  My kitchen has been festive and summery with lots of salads, ice blocks in drinks, bright daylight and bare feet.

Above is a meal of leftover nut roast from Christmas dinner with vegies, coleslaw, olives and some leftover tomato bread.  This is typical of summer eating.  Quick and light.  I was quite impressed that with lots of leftovers, we managed to eat nut roast for dinner 7 days in a row.  That is quite some achievement!

Before Christmas I made chocolate almond self saucing puddings based on these puddings.  I made 4 bigger ones rather than 8 smaller ones.  It meant they took longer to cook and didn't have enough sauce.  We also could only eat half a pudding at a time.  And one pudding got lost in the back of the fridge.  Good but I think I need to give it another try.  At least I remembered the baking powder which I forgot the first time.

Sylvia was into gingerbread at Christmas so I made 3 batches in December.  Two for work and one for her class Christmas party.  But my recipe makes heaps so it seemed we always had some kicking around the kitchen.  I think there are still a couple of them somewhere in a box.

A few presents from work, including the flowers in the background.  As I have said before, I am lucky to work with a really lovely group of people!

We love trying new chutneys and relishes.  This tomato and smoky chipotle relish was not quite as spicy as E had expected but was mild enough for me.

Christmas meant lots of food and lots of photographing food.  Here is Sylvia with her ipad photographing shortbread.  Isn't she cute!

And here is our shortbread haul after Christmas.  Most are presents and a few were bought because they were on special.  In our house Christmas is a time for Walkers shortbread.  I haven't eaten much because I don't get into it like E and Sylvia.

My sister is visiting from Ireland and brought E this shamrock shortbread.  So gorgeous.

I finally got to the nursery to replace the failed broccoli plants with basil.  It is being covered with mesh cloth like the strawberries.  Which reminds me we have a few strawberries ripening and needing to be picked.

Sylvia was excited about the basil because she tells me it means she can have proper margherita pizza.  Says the girl who always picks her basil off pizza in restaurants!

We have been making lots of smoothies for breakfasts.  I am loving all the cheap summer fruit.  Raspberries at $3 a punnet.  Apricots for $5 or $6 a kilo and peaches $4 a kilo.  Sadly it wont last.  But meanwhile we have a bag of plums from my brother in laws tree (thanks John).  And I have discovered that a bag of frozen cranberries is helpful for smoothies.  When fruit gets quite ripe and sweet, a few cranberries helps the smoothie not to be ridiculously sweet.

And I can't resist showing you this personalised jar of vegemite for Sylvia which makes me smile.

We are off to the beach for a week tomorrow so posts will no doubt be thin on the ground.  Before we go, the Christmas tree is coming down so I can reclaim some space in our living room, Sylvia is off on a sleepover and I hope to swing by a shoe shop to get some school shoes on sale.  I'd love to think I had more blogging time while I have holidays all January but there is always so much to do on school holidays with Sylvia!  Meanwhile you can find more reading in my Reflections on 2017.

I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event, that was started by Celia of Fig Jam and Lime Cordial,  If you would like to join in, send your post to Sherry by 10th of the month.  Or just head over to her blog to peek into more kitchens. 

Tuesday, 2 January 2018

Reflections on 2017

How did we find our way into another year when I still have so much to do in 2017!  It was quite a year of change for me but with some fun  times.  In March I took up a new job that was at first 3 days a week and then stretched to 4 days a week.  I had to give up singing group and body balance but did a lot of bike riding to and from work each day.  We welcomed a new cat, Shadow into our home.  I painted a mural on the back fence, put down astro turf, started a worm farm and planted some vegies.

It was a year of hard work and illness.  More medical appointments and less social occasions.  The hot water system broke, my computer hard drive died, and even my bike was overdue for a service by the end of the year.  It was good to get a break on our holiday to the Grampians. 

Dinners had lots of simple food: stirfries, pasta, coleslaw.  I bought very few eggs and experimented with more vegan baking, including muffins and doughnuts.  On the blog, I was pleased to reach my 10 year anniversary.  I was less happy that bookmarking site Delicious closed, which meant the loss of years of bookmarked recipes and inspiration.  However I still found inspiration from those around me both online and offline.

In the wider world life was even more odd and unexpected.  Wee had the dual citizenship scandals and the legalisation of same sex marriage in Australia, the crazy world of terrorist attacks, Donald Trump and Theresa May in world politics, and the anger about the sexual abuse cases in the world of entertainment.  In our state politics, I was really sorry to hear that one of the good politicians Fiona Richardson MP died of cancer.

Best of 2017
This is my personal reflections on what I encountered this year rather than what was published this year:
  • Favourite book - Light in the eye of the sheep by Sofie Laguna
  • Favourite young adult book -  A monster calls by Patrick Ness
  • Favourite children's book - Wonder by R J Palacio
  • Favourite Australian tv show - Seven signs of ambiguity
  • Favourite international tv show - Home fires
  • Favourite children's tv show - So Awkward and Secret Life of Boys
  • Favourite DVD - A street cat named Bob
  • Favourite film - Battle of the Sexes and Star Wars the Last Jedi
  • Favourite children's film - Beauty and the Beast and Paddington 2
  • Favourite live show - Journey to the centre of the earth puppet show
  • Favourite eating out - I Dream of Sushi in Moonee Ponds

Statistics
As noted above, I have had less energy for blogging this year and also found that some of my favourite blog events ceased this year.  So I am not surprised to see this reflected in the stats.  I had high hopes that I might hit 2000 posts by the end of the year but busy times got the better of me and I ended up on 1996 posts since I started blogging in 2007.  Not a bad feat nevertheless.

I was surprised recently to see on Blogger that my previously most popular post of all time, Apple slice (110.212) views, has been passed by Dan Lepard's Multigrain and Honey Bread (166,071 views) and Awards and my ABC of Photography (165,522 views).

Here are some numbers for 2017:
Most popular posts of 2017
I actually looked at Google Statistics and Blogger for the 10 most popular 2017 posts.  There were only 4 posts that were in both lists, showing just how different every statistical package seems to be.  I chose the Blogger top 10 because they had higher numbers of hits.
    1. Vegan muffins with tofu feta, olive and sun-dried tomatoes
    2. Vegan almond feta and some feta recipes
    3. Cheesy lentil bake
    4. Chickpea tofu and pea curry 
    5. Simple vegetarian lasagne
    6. Savoury carrot and turmeric muffins
    7. Pear muffins
    8. Overnight baked sourdough doughnuts (vegan)
    9. Chickpea peach and pumpkin curry
    10. Baked doughnuts with baking powder (vegan) and a Sundae
     
    "Better than a Big Mac" at the Vegie Bar.  And it was so good and so like a Big Mac but far better indeed!
    What I enjoyed eating in 2017
    I continued to have a few favourite recipes that were made regularly - such as fast track sourdough pizza, overnight sourdough bread, lemonade, tofu bacon, lo mein.  Here are some of the recipes I blogged in 2017:

    view from Ararat on the way home from the Grampians
    Where my blog was featured in 2017
    Here are a few places I found my blog featured in 2017 as well as some of my favourite blog events such as We Should Cocoa, Healthy Vegan Food, Eat Your Greens, Meat Free Mondays, In My Kitchen and Eat Petite:

    Happy New Year
    And finally I wish all my family, friends and other loyal readers a happy new year and all the best for 2018.  I thank you for reading, commenting, suggesting, tasting and sharing.

    I started this blog 10 years ago with every intention of staying under the radar but never imagining all the connections and inspiration the blog would bring.  A decade on I am blogging with a little less energy but nevertheless still enjoying it and grateful for all this little corner of the internet gives me.  I have lots to share in 2018 if only I can find the time.  I love hearing from you and hope you continue to drop by.

    Saturday, 30 December 2017

    Festive recipes: Vegan nut roast, Spiced nuts, Coconut rough fudge

    As a nut roast enthusiast, I have made many nut roasts in my time but I have struggled to find a good basic vegan nut roast recipe.  Often I find vegan nut roasts either too soft or too fiddly.  The recipe today is a quick and simple nut roast that holds together well.  I have also included a couple of other recipes for fudge and spiced nuts that could be whipped up for festive gifts or entertaining.  Christmas is tiring enough without complicated recipes.

    But first, nut roast!  I made this a few days before Christmas because I have too many nuts stashed away in the freezer and this seemed easy.  I have made this nut roast a couple of other times with variations but I wanted to make it plain so that I could have it here as a template for other variations.  I took a photo below with some flowers I was given at work.

    Once I had the nut roast together I made a tomato sauce that used up cherry tomatoes, carrots and wine.  I also used up cabbage and more carrots for colelsaw.  I even tried to rescue some pumpkin by roasting it but foolishly did not use the time and ended up burning it.  My fridge crisper really needed a good clear out.  Sadly some stuff was only good for the worm farm. Still, it was a fine meal to eat while watching How the Grinch Stole Christmas.

    I've got into the habit of making pizza on Christmas Eve, mostly because it is one of my easy meals.  Part of my plan in making nut roast was to have leftovers to crumble over pizza.  This pizza was most excellent with leftover tomato sauce, nut roast, marinated olives, mushroom and cheese.

    In keeping with the theme of easy and frugal, I had decided to make spiced nuts.  This was inspired by deciding to make chocolate mince pies (after being persuaded by Sylvia that Santa really loves our recipe which is unlike anyone else's).  If I made the pastry with an egg yolk I had a leftover egg white so this was what was needed for Cakelaw's Spiced Christmas Nuts.  Ironically I forgot the egg yolk and didn't really need to make the recipe but was curious.  Then I tweaked the spices for less heat and varied the proportions.  I also baked them at the bottom of the oven which was too hot.  So all in all they weren't quite as tasty as I had hoped and I didn't get the desired roasted crunch.  They were nice but needed more attention.

    Nevertheless I liked them enough to take to Christmas day dinner and share.  They were good nibbles to have on the table with my sister's platter while we opened presents.  However I think I might be putting the rest into salads or baking.  And I must try again because I like the idea (hence my sharing of it here).

    More of a success in using up leftovers was the coconut rough fudge.  I was about to buy coconut rough chocolate when I decided to try make a fudge with leftover condensed milk from my Bailey's biscuit fudge and that extra bag of choc chips I had bought by mistake when I forgot I already had one.  Although I wanted more coconut, others assured me it was just fine.  And this was most excellent.  Though how can you go wrong with chocolate, condensed milk and coconut!

    I might have taken a photo in Geelong over Christmas but it went too soon.  Firstly I put it out with Christmas dessert because I knew a few of the family would appreciate it.  The fudge went down very well.  The my mum put it out on Boxing Day when E and I were watching Star Wars at the cinema.  When we came home there were 2 pieces left.  I certainly can't complain when everyone loves my fudge.

    And it is too late for you to make these for this Christmas but it is not too late to make them for New Year's Eve.  As this will be my last post this year, I wish you a very Happy New Year's Eve and will be back soon with my round up of 2017.

    More recipes for festivities, entertaining and gifts on Green Gourmet Giraffe:
    Caramel apple trifle
    Cashew cheese stuffed dates (gf, v)
    Christmas dessert cheese platter
    Parsnip nut roast (v)
    Potato parsley stars (gf, v)
    Smoky seedy coconut bacon nuts (gf, v)
    Vegan nutella with coconut condensed milk (gf, v)
    Zimsterne (Cinnamon stars) (gf, v)

    Vegan Nut Roast
    Adapted from Belle Rivas via the Vegan Society
    Serves 4-6

    2 tsp oil*
    1 onion or leek, chopped
    225g finely chopped mixed nuts*
    2 tbsp ground almonds
    100g breadcrumbs
    2-3 tsp herbs and spices*
    2 tsp vegemite (or yeast extract)*
    1/2 cup hot water 
    Seasoning to taste

    Fry onion in oil.  Mix with nuts, almonds, breadcrumbs, and herbs and spices.  Mix vegemite into hot water and add to mixture.  Season.  Scrape into a greased and lined loaf tin.  Smooth top with the back of a spoon.  Bake at 180 C for 30 minutes or until golden brown and firm to touch.

    NOTES: There are many variations to this nut roast.  This time I used 1 tsp olive oil and 1 tsp truffle oil that I added after frying.  The mixed nuts can be any combination - almond and cashew work well.  I blend mine until they are part ground and part very finely chopped as I think the ground nuts help hold it together.  I used 1 tsp dried sage, 1 tsp seeded mustard and would have used 1 tsp smoked paprika (but it was lost so I used 1 tsp seasoning mix which was probably a bit much seasoning but I got away with it.)  If you don't have vegemite or yeast extract you could use stock power or extra seasoning.

    Coconut rough fudge
    Makes a lot

    1 1/4 cup desiccated coconut
    300g chocolate chips
    300ml condensed milk

    Toast coconut on dry frypan until it turns light golden brown (it will change colour quickly so stir constantly).  Set aside.  Melt choc chips and condensed milk together.  I do this in a heat proof bowl in the microwave, 30 seconds at a time but it could be done on the stovetop over low heat.  Stir in toasted coconut.  Spread in lined tin (I used a 20cm square tin but only used about 2/3 of it but the fudge is stiff enough to stop it spreading over the whole tin).  Leave in fridge overnight or for 4-6 hours to firm up and then slice into small pieces.

    NOTES: I used desiccated coconut but would like to try shredded coconut (like in Create, Bake, Make) for more texture - though I was told by others that desiccated coconut was just right.  I used dark choc chips because it is quite sweet with the condensed milk but you could make it richer by using a good 70% chocolate or sweeter by using milk choc chips.  You could sprinkle the fudge with more coconut but I forgot about this til it was set.  To make it vegan use a vegan chocolate and a coconut condensed milk.

    Sweet and Spicy Nuts - work in progress
    Adapted from Laws of the Kitchen

    1 egg white beaten until fluffy
    1/4 cup brown sugar 
    1 tsp smoked paprika
    1 tsp mustard powder
    1 tsp freshly ground gold salt
    1/2 tsp white pepper
    shake of cinnamon 
    400g raw almonds

    Mix all ingredients in a medium to large mixing bowl adding the nuts last.  Line a large roasting tin with baking paper and roast at 160 C for 15-20 minutes.  Nuts will crisp up as they cool.

    NOTES: I used almonds but mixed or other nuts would work too.  I would like to try this recipe with aquafaba to make it vegan.  I found the spices and sugar weren't as prominent as I had hoped - probably because I reduced them - so I would increase (double?) these next time. 

    On the Stereo:
    Christmas in the Heart: Bob Dylan