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.

 

A Show Stopper!!!

A visit to the Perth Royal Show is always a treat. Once a year in the last week of September the show is held for a week. 

http://www.perthroyalshow.com.au/

When I was little my family would go, mum packed sandwiches for our lunch. When I walked through the gate my eyes wouldn't know what to look at first. There was so much to see and do. Generally, we looked at the exhibitions first, which were in the big pavilions. At lunch time we sat on bench seats surrounding the main arena and watched the show jumping or wood chopping competitions and ate lunch.  Afterwards, we walked through sideshow alley looking at all the rides, at that time I was too small to ride them. Time changed everything and I think I tried most of the rides in the years that followed. Today I like to go on the Ferris Wheel. The best part of being a kid is spending your hard earned pocket money, saved all year, on show bags!!! The cost back then, about          25 cents a bag......today around $10.00. The bags are filled with all sorts of things ranging from food, lollies to toys.

I feel worn out talking about my adventures at The Perth Royal Show. It has left me with many happy memories!

The recipe I wish to share is not Fairy Floss, it's something a little more wholesome, so enjoy! 
 
Bernadette's Beef Pot Roast

Serves 4 to 6 people  

Ingredients

1 beef roll (about 1.5kilograms)
3 onions peeled and cut into quarters
3 capsicums with seeds taken out and cut into quarters
6 small or 4 large carrots peeled and cut in halves
8 small or 4 large potatoes peeled and cut into quarters
3 stalks of celery washed and chopped into large bite sized pieces
3 bay leaves
1 and half tablespoons of Worcestershire sauce 
1 clove of garlic chopped finely
Enough water to cover meat in a large pot 
3 tablespoons of butter 
2 teaspoons of olive oil
salt and pepper 
2 tablespoons of corn flour
A third of a cup of water
                                     
Method 

Put butter and oil into a large pot and place on a low heat and melt. The meat should go into the pot now and be browned evenly all over (this should only take a few minutes). Once the meat is browned add water until meat is covered.

Now on a medium heat add the Worcestershire sauce, garlic, bay leaves and onions. Cook for one and a quarter hours and keep turning the meat and checking the water level is still covering the meat (you will need to add more water).

Turn heat down to low and add all the other vegetables, be careful you don't splash yourself with the hot liquid. Cook a further 10 to 15 minutes, and watch not to over cook the potatoes or they will fall apart. When vegetables are done, take out of the pot and place on a plate and cover with foil. The same with the meat (you should always allow meat to sit before you cut as it allows the juices to settle and  the meat becomes tender). 

Two ways make a beautiful gravy with the stock we cooked the meat and vegetables in.

Take about 3 cups of the stock and place into a smaller pot (making sure there are no bay leaves). To season the stock, add salt and pepper to taste. It shouldn't need anything else as the flavours have infused the stock from the meat and vegetables.

1. Simmer the stock slowly, gradually adding the mixed cornflour with one third of a cup of water. It may not need all the cornflour mixture this depends on what type of texture you like. 

2. Some people like to have a liquid gravy rather than a thick sauce. Best to simmer the stock and reduce to a third on a slow heat.

I like to present the meat on a platter half sliced with the vegetables around it. Serve the gravy in a jug on the side.

Enjoy!

A Cracking Good Time!

A drive in the hills of Perth, Western Australia is great especially in Spring. 

There is a place I love to visit, a rose nursery called, Bob Melville. <http://www.melvillenurseries.com.au/melvilles.php> Near the entrance they have a fantastic large pond, almost like a small man made lake, with carp and beautiful willow trees. A walkway takes you out over the water and the carp come right up to you.

The nursery is known for so many varieties of roses which you can purchase. One of my favorite types of rose is a David Austin. The David Austin is originally from England and somehow made it's way to my shores! The David Austin has many varieties, one of my favourites is the Pat Austin, a double apricot coloured rose. If you look up roses on the internet, it may inspire you visit a rose nursery after seeing the collection!

Over looking the nursery at the top of a hill is a cafe that serves the most delicious and simple food. You can have a light lunch or even a heavenly afternoon tea. I tried a quiche served with  salad. Who said a trip to the nursery was boring!!!

This is my recipe for a simple and light quiche, enjoy! 

Bernadette's  Quiche

Ingredients

6 large eggs

3 quarters of a cup of milk

2 tablespoons SR flour

1 large onion diced

1 large tomato diced

1 large or 2 small carrots peeled and grated

Half a zucchini peeled and grated

1 cup of cheese grated

1 tablespoon of parsley
A pinch of salt
1 cup of chopped bacon
                                                

Method

Place eggs in a bowl, beat with a fork until well mixed. Add milk and flour, beat with a fork, making sure there are no lumps of flour in the mix.

Place in all other ingredients and stir until well combined.

Put into a greased oven proof pie dish and bake for about 1 hour on a moderately slow oven at 150 c. 

Should be a nice golden colour. Make sure it is cooked by pressing down on the centre with two fingers, it should bounce back. If not, back in oven for a few more minutes.

To me, this is better without pastry, the bottom of my quiche forms a natural crust!

Crabilicious!!!!

 A trip to the Batu Caves in Kuala Lumpur was a real experience. You had walk up so many steep stairs to reach the limestone entrance. There was amazing statues and shrines at the temple.

If I remember, I think the people who prayed there were Hindu.

There was a festival on at that time and the smell of incense was in the air. People paraded along the streets dancing, their bodies painted and long thin sticks pierced their skin. They said the people never felt pain as they put themselves into some sort of trance. It sure looked like it would hurt to me!!

Another place was the markets, where you could buy many different things.

They had food stalls that were close together with very little working space. You told the person what you wanted and they made it for you straight away. I ordered seafood,vegetables and noodles flavoured with many spices and herbs.

I love seafood very much and would like to share with you one of my favourite recipes, Chilli Crab.

Bernadette's Chilli Crab

Ingredients

Serves 4 People (2 crabs per person)

8 raw Blue Manner crabs

2 red chillies chopped

1 large onion diced

2 cloves of garlic peeled and crushed

3 tablespoons of vegetable oil

1 tablespoon  chopped ginger

1 tablespoon brown sugar

1 tablespoon of sweet chilli sauce

Half a cup of white wine

1 small can of coconut milk (approx 1 cup)
a couple of chopped green shallots or spring onions for decoration
1 green chilli chopped for decoration


Method 

Clean the crabs by lifting the flap under the body and pulling it back and take the shell off in one movement. Under a tap  with running water or in a bowl of cold water, wash the crab and remove the soft feather like gills and any mustard. Now the crab should be clean. Place on a board and cut down the centre of the crab into two halves.  Take a nut cracker or a rolling pin and crack the legs of the crab a little (Don't remove the shell yet) This will allow the flavours of the sauce to coat the crab meat.

Place crab in fridge while preparing the sauce mixture.

On medium heat, place your wok or large deep fry pan.  Put in the oil, chilli, garlic, ginger and onion, cook until slightly tender. Place the crabs in the wok with the onion mix and turn the heat to high and keep stirring the crabs. Take off heat after about 5 minutes and then add the wine and coconut milk, return to heat which now should be back on medium. After a couple of minutes, add sweet chilli sauce and brown sugar. The sauce mixture should now coat the crabs and have reduced a little.

Serve in a large bowl and decorate with spring onions and green chilli. Steamed rice is ideal on the side.

What a biscuit!!!!

One of my memories of growing up in Perth, Western Australia was when I was little. My mother dressed me up in pretty dresses, white knee high socks with frills on and black flat patent shoes with buckles!!!  Mum also dressed beautifully and occasionally we would catch the bus into the city go shopping and sometimes meet my father for lunch.

One of the department stores we went to was "Boans" where they sold many different things.

As you entered the store there was a little stall where they sold biscuits. It smelt so good as  the biscuits were being cooked.
If my memory serves me they were a plain, crunchy coconut biscuit. Mum would buy a bag  to take home. If you are wondering I wasn't allowed any until after dinner that night!

Today, I make my own coconut biscuits for my family. If you try these I know the smell will make everyone hungry wanting them. Be careful you don't burn your mouth if you can' wait for them to cool!!!!

Cherry Coconut Biscuits

Ingredients

Three quarters of a cup of margarine or softened butter

Three quarters of a cup of sugar

2 tablespoons of milk

2 cups of shredded coconut

2 cups of SR flour

1 cup glazed cherries(chopped)

Method

Turn the oven onto  a moderate temperature. 

Put baking paper onto a biscuit tray.

In a bowl cream together margarine and sugar until light in colour and fluffy. Now gradually add the milk a little at a time. Turn down beater to a low speed and now add flour.

Turn off beater and gradually stir in with a spoon the coconut and cherries.

The mixture should be ready to form into little balls. Place the balls on tray then flatten them out with a fork.

Bake in a 120 degree oven for about 20 to 30 minutes. Keep an eye on them as they can burn quickly if cooked to long.

This mixture makes about 20 biscuits.

Madam Pele's Gift!!

On the Big Island of Hawaii is a volcano called Kilauea, where the Hawaiians say Madam Pele lives!!! The name was given to her by the Islanders and means, "Goddess of the Volcano." Every now and then Pele reminds us she is there with a lava eruption!!

When you drive around the rim sometimes you can smell sulphur which is emitted from the volcano. If you are not there during an eruption, don't worry, you can see where the lava previously left its mark.

In the national park I stopped at the visitor centre. There was a large glass case for you to view with objects people sent back. Many people felt they had bad luck or were cursed by Madam Pele for taking things such as pieces of rock or lava from her crater. One Japanese lady sent her shoes back for forgiveness, believing her bad luck resulted from walking on the edge of the volcano.

Samuel Clemens, better known as Mark Twain, loved the Hawaiian Islands. Today in my little collection of books is "Mark Twain's Letters from Hawaii." I bought it on my trip to the Big Island and treasure it very much.

They say the Islanders used to throw gifts into the volcano for good luck. Today I am not there, but I write a recipe as a gift for Madam Pele, hopefully she will send me some luck!


Scallops with Spicy Mango Macadamia Salsa

Serves 4 people

Ingredients

2 dozen scallops (allows 6 per person)

2 large mangoes, diced

2 tablespoons lime juice

3 tablespoons chopped coriander
1 small red onion, chopped

1 red chilli finely chopped with seeds removed

One third of a cup chopped Macadamia nuts

1 teaspoon of fish sauce

1 teaspoon brown sugar

2 tablespoons olive oil

Method

Make Salsa first.

In a bowl place lime juice, fish sauce and brown sugar. Lightly beat together with a fork until mixed.

Then put in the diced mango, coriander, onion, chili and lastly the macadamia nuts. Mix well and then place in fridge to chill.

Warm a grill on low heat. Wipe with olive oil  so scallops don't stick.

Place on the scallops and cook one minute each side.

To serve place on a scallops in the middle of the plate with a salsa on the side. Decorate with a small sprig of coriander.

Enjoy!

The Main Attraction!!!!

It is the time of year here where the days are beautiful. The air is cooling down and at night you can sleep with the covers on! 

Easter is not far away, the shops have Easter eggs everywhere.

In other parts of the world Spring approaches.

Years ago when I went through Colorado, in one of those cute little ski towns, I discovered something unusual. 

In the main street there was a Bakery, nothing unusual about that, except what was out front.  Street trees with Bagels on them! 

The bakery was open so I went inside and inquired why this was so! The lady explained she felt sorry for all the little birds that had hardly anything to eat through Winter and one day she decided to place a day old bagel on the bare leafless tree. Within minutes, a lot of little birds came and ate it. So, she decided from that day on to put a few out each week in Winter for the birds to eat.

I didn't try the bagels but they had the best cinnamon rolls and coffee I ever tasted!

They had so many yummy things to choose from, little individual pot pies caught my eye, they looked great and the lady gave me the recipe, which I changed to my taste and want to share with you.


Chicken and Leek Pie
                                                                                                          
Ingredients

Serves 4 people

1kilo of chicken breast fillets, chopped
2 tablespoons olive oil
4 tablespoons of butter
2 leeks, washed and chopped finely
Half a cup of plain flour
2 to 3 cups of chicken stock
Three quarters cup of sour cream
4 medium potatoes peeled, cubed and cooked(boiled)
1 teaspoon of wholegrain mustard
4 puff pastry sheets
1 egg

Method

In a fry pan put in oil and chicken, cook on low to medium heat until lightly brown. Take off stove and place chicken in a bowl. 

Return fry pan to stove, add 4 tablespoons of butter and a drop of olive oil (this will stop butter from burning). Place in chopped leeks and cook until soft. Gradually add flour one tablespoon at a time to leeks. This will thicken quite quickly. Take off stove and gradually add chicken stock, sour cream, potatoes and mustard. Return to the stove and allow to cook until mixture combines and you have a nice creamy texture.

Have the ceramic oven proof individual dishes ready(about the size of a bread and butter plate). Place in chicken mixture - fill to about three quarters of the way (If you fill them to the top it bubbles over the edge in the oven). Now place one sheet of pastry over each dish. One at a time, cut edges off the pastry looks it like a lid. With extra pastry you can cut out decorations. I normally do two leaves, roll a couple of ball shapes and put them in the middle.


Finally, take egg, beat and then brush over pastry, this will make it nice, golden brown and crunchy.


Place on a tray and put in a moderate oven for about 10 to 15 minutes until golden brown.