Wednesday, August 7, 2013
No recipe here just photos. With Harry being sick for the last 3 days I have been stuck in the house. Although I have made sure to do a lot of sorting etc, I have done a bit of baking to keep myself sane. I thought I would have another go at macarons as these are notoriously fickle and I have had some hits and misses in the past. I made these ones with a creamy passionfruit centre using my freeze dried passionfruit. All I can say is that I think they look pretty good and I love the little 'feet' I managed to achieve. AND they taste fantastic too!
|Lamb Shanks, Creamy Potato Mash, Steamed Green Beans|
|Baked Egg Custard Tart|
|Table set by Pup with my Grandmothers crystal and china...he was also making a powerpoint thing with photos of him and Dons set to a song 'Love, Love, Love'|
|Mama and Pup|
|Dons looking like the Godfather|
|At Neighbourhood in Kingsland with Jules and Tarn|
|Seafood Platter- a bit overpriced for what it was I thought|
|Potatoes and sauces...potatoes tasted like they had been refried...not good!|
|Pork and Beef Meatballs|
|Tarn, Dons and Porkchop|
|Tarn and Ante|
The next day we went off to Neighbourhood in Kingsland for lunch with Dons sisters. The place is AMAZING! but the food could have been better. However because it is such a cool place to go we will return for a glass of wine and a seat in the courtyard in front of the fire.
Anyway whatever you do make this Lamb Shanks recipe...it's a total winner and I have since got her book because I was so impressed with it.
|Dons' Gluten free Banana Cake with Passionfruit Buttercream|
|Cake designed by Harry and decorated by Harry and Cuz Holls|
|Bex's Carrot Cake with Lemon Cream Cheese Frosting|
|Dons and Dion|
|Dad-am AKA Steptoe|
|Abbie, Tam, Kiwi, Ce-ce|
|Dons and I|
|Rochene (my sister) and my Mommy|
|Jack and Tia|
|Harry and Ante (Pup and Porkchop)|
|Bex at birthday cake time|
|Dons with Cuz Holls and Pup----love the glass of bubbles!|
|Billy and Tam|
|Barefoot- 'Desert Sands'|
As you can see by the date this competition was a good few weeks ago. It was held in Pukekohe for the South Auckland Performing Arts Competition. He was debuting his new costumes we had made as well as his Barefoot Dance. After a small tights disaster a few days beforehand (remedied by his lovely tights maker Beata whipping him up a brown pair), and a dog's breakfast Barefoot run through at ballet the night before, he got himself together to earn a VHC for his Classical Solo, a HC for his Barefoot and a 3rd for the Restricted Classical Solo. He was amazing and we were extremely proud of our baby.
He met a lovely boy who is a year older than him and who loves ballet like he does. The nicest thing was that this little boy and his mum was also like us in that he wished everyone well and was happy for not only himself but all the other kids who competed.
|Harry and Aiden---Harry in Classical costume and Aiden in Character 'Russian"|
|With custard and cream|
Anyway I digress. Because it has been winter here, (even though you wouldn't think that lately), I always feel like making stodgy steamed puddings and warming casseroles etc so this night I really felt like an old fashioned steamed pudding. I had tried one earlier in the week from Simon Gault's new cookbook. That recipe was your 'if it doesnt' sound right it probably isn't' kind of recipe. I knew it couldn't work yet I went ahead and followed it to the letter. BIG MISTAKE! It was awful...dense, stodgy in a bad way and downright disastrous This recipe I found in Linda Hallinan's column in the Sunday Star Times magazine. It was delicious and all things that a good old fashioned steamed pudd should be. Try it whatever you do. You could make it with jam as well I would think but I love the caramely flavour golden syrup so I stuck with that.
Golden Syrup Steamed Pudding
Grease a 1 L pudding basin (I use a ceramic one) and put about 1/2 c golden syrup in the bottom (you could use less if you like).
Cream 100 g butter and 1/2 c sugar until light and fluffy then beat in 2 eggs and stir in 1/4 c apricot jam. Fold in 2 c flour, 2 tsp baking powder and 1/2 tsp salt. Dissolve 1 tsp baking soda in 1 c warm milk and add to the mixture then spoon into the pudding basin. Cover with a couple of layers of greaseproof paper (put a pleat in the top), and tie string around the top. Steam about an hour but I found mine was a little undercooked so next time would go for a 1 1/4 hours. Make sure the pot doesn't run dry so add boiling water as you need it.