Chocolate Lovers Only!!!!

Not many people know that chocolate comes from the cocoa bean or some say cacao. The pod has a leathery rind, inside is a soft white pulp with about 30 to 50 seeds. The rind is removed, the pulp and seeds are left for a few days on racks to sweat and ferment. That is where the pulp falls from the beans. It is very important for the beans as this is where they get the bitter taste. The fermentation takes anywhere from 4 to 7 days. The beans are then placed and raked out on big trays and put in the sun to dry.

It takes about 880 beans to make 1kg of chocolate.

A trip to the Margaret River Chocolate factory in the Swan Valley is a must!

http://www.chocolatefactory.com.au/maps--contact-details/Swan-Valley

Willy Wonka would be proud!

A drive through the Swan Valley is relaxing and when you arrive at the chocolate factory you are greeted by the smell of temptation! As you enter, you go through a shop where you can buy beautifully crafted chocolates and souvenirs. There are samples of the chocolate for you to try....so creamy and delicious! In another section, you look through a big window and see the chocolate being made.

There is a cafe where you enjoy a light meal or a heavenly treat!

I think the best way to finish is with a chocolate recipe....Brownies anyone?

Chocolate Brownies

Ingredients

375gms of softened butter
375gms of dark chocolate, chopped
6 large eggs
1 tablespoon of vanilla
500gms caster sugar
225gms plain flour
300gms chopped walnuts

Method

Preheat oven to 180c.
Melt butter and chocolate in a double saucepan, when melted allow to cool.

In a bowl, beat eggs, sugar and vanilla, then stir in the chocolate mixture. Lastly, add flour and nuts.

Put into a lined square baking tin and cook for 25 minutes.

They are very moist in the middle, that is what makes them yummy!

Allow to cool, cut into squares and dust with cocoa or icing sugar. Some people serve them hot with fresh cream, ice cream or chocolate sauce!

More Pork Please!!

The closest thing to feeling like a bird is flying. For us mere mortals that is hard to do unless in a big 747, or the latest jet powered plane. I think the closest thing is flying in a glider. No noise, you hear the sound of the wind!

Years ago in Hawaii on the North Shore was a little air strip where they had a  hanger for a few planes. They offered glider rides so yes, I had to try this....You only live once!!

My heart was in my mouth, what had I done.....too late now, there I was being towed behind a little plane, seated in the glider with a pilot. Next thing I knew, I opened my eyes and we were in the air. The plane in front positioned us not far from the mountain range so we could pick up the thermals and fly higher. The plane in front released the glider rope and we were on our own.....goodbye world!!!!

No, I am kidding, it was amazing, the views were spectacular. The mountains lush and green and the ocean so blue. One thing that stood out was wild boars and they were so big. You could see them run in the tropical vegetation. The pilot and I had a little intercom and we talked. He said the locals hunted the boars and some grew to 160 pounds. No wonder they have so many Hangis in Hawaii ( this is meat cooked under the ground).

There was a lot of other wildlife, but for some reason the boar is what I remember the most. I made it back to earth with another great memory!

The Hawaiians are not the only ones that cook great pork, I wish to share a yummy pork recipe!

Apricot and Pistachio Stuffed Rack of Pork

Ingredients

Serves about 8  people

2kgs of  pork racks
1 cup of fresh bread crumbs
150gms of dried apricots, chopped 
Half of a cup of pistachios, chopped
2 tablespoons parsley, chopped
Half an onion, chopped
salt and pepper to taste
1 egg, beaten
3 to 4  tablespoons of olive oil
2 tablespoons of sea salt, ground


Method

Prepare the meat by placing on a board. You may have one long strip or 2x 1kgs of pork racks, whatever is easiest and fits in your baking dish and oven.

The pork skin should be scored with a sharp knife. Press into the skin and slice lines one way and then the opposite way, to resemble diamond shapes. Now, between the meat and the bone that is sticking up place you knife and slit as close to the bone as possible and along the meat. You should now have a pocket for your stuffing, not too deep or it will fall apart.

For the stuffing, place the bread crumbs, apricots, pistachios, parsley, onion, egg, salt and pepper in a bowl and mix together. Stuff the pocket with the bread crumb mix and push in firmly. With kitchen string, tie the meat up by wrapping the string around each section of the meat firmly.

Place the meat in a baking dish. Lastly, pour olive oil and and then sprinkle salt on top and rub till salt gets into the skin. This should make a crunchy crackle!

In a hot oven place the meat and cook for 35 minutes until the skin starts to crackle, then reduce the oven to a moderate heat and bake for about another hour to hour and half.

I like to rest the meat before cutting for a about 10 minutes. Take off the string and slice meat between each bone. Then place on a serve platter or individual plates, whatever you wish and with the juices from the pan drizzle over the meat.

Serve with fresh new boiled potatoes and asparagus.

What a Fruit Cake!!!!

Kings Park is one of my favourite places to visit. It over looks the city of Perth, Western Australia with so much to see and do. http://www.bgpa.wa.gov.au/kings-park

September is one of the best times to visit. The weather is beautiful and most of the wild flowers are in bloom.
You can do guided tours and learn the names of the wild flowers or just take a leisurely walk.

There are many different areas to visit.  A memorial to our soldiers that fought for our country and another memorial for those who died in the Bali bombings.

One feature not many know about is the whispering wall. This is a stone wall/seat that surrounds the eternal flame. If you have a friend to sit at one end and whisper something, you can hear it at the other end....true... you just have to go and try it!

Other spots in the park include playgrounds for children, water features and a bridge you walk over with a canopy of trees underneath and views over the Swan river.

Weekends are busy as many families and friends get together for barbecues or picnics.

It is nice to take morning or afternoon tea and relax.  A fruit cake is good, especially one my mother made. Often, I would sit and watch her make it and, if quick enough, get to lick the bowl when she finished!!!

Here is my recipe. 

Boiled Fruit Cake

Ingredients

1 cup of sugar
2 cups of mixed dried fruit
4 tablespoons of butter
1 cup of cold water
2 teaspoons mixed spice
1 cup of plain flour
1 cup of self-raising flour
1 teaspoon of bi-carbonate of soda
Half a cup of boiling water
2 eggs, beaten

Method 

Put the sugar, dried fruit, butter, cold water, mixed spice into a pot and cook on a low heat for about 3 minutes. Take off stove and allow to cool.

When mixture is cold, add flour, eggs and mix together.

Dissolve the bi-carbonate of soda in boiling water until combined, then add to cake mixture.

Put mixture into a greased and lined with baking paper round cake tin. Place in moderate oven and bake for one hour.