Monday 30 April 2012

Too much chocolate is never enough...or is it?


 Easter was well over three weeks ago but why, oh why is there still so much chocolate in the house?!?  Believe me, it is not through lack of trying to get rid of it!
Easter is certainly not all about chocolate but try telling grandparents that!!! Hence - our dilemma!

So, we came up with a great idea! If your looking for a new twist to rid yourself of too much Easter chocolate and to make it a little healthy (??!) then just follow the three easy steps below. Viola... no guilt chocolate strawberries! Thanks Mr Bunny!

If you don't have strawberries then why not try bananas, muesli cookies or nut clusters - delicious!
DID YOU KNOW...studies have shown that the flavonoids in dark chocolate may reduce the risk of heart disease and increase insulin sensitivity which can help to maintain more stable blood sugar levels. Not only that, but the nitrous oxide found in cocoa can help to lower blood pressure. All you need to do is eat 1 - 2 squares a day - too easy!

Tuesday 24 April 2012

to warm your winter soul..

So winter isn't actually here yet, or is it? It certainly felt like it had arrived today so we were more than pleased to be invited to share in the making of Zoes Minestrone Soup. This particular recipe was originally her mums however an individual spin has been put on it and may we simply say that it is superb!



Zoe's Minestrone Soup

olive oil
2 cloves garlic
1 large onion
1 zucchini
1 cup potato (peeled and diced)
1 cup pumpkin (peeled and diced)
2 tins chopped tomatoes
1 tin cannellini beans
1 tin red kidney beans or butter beans
1 ham hock
3 litres of beef stock (or enough to cover ham hock)
300 grams silver beet or chopped spinah leaves 

Heat 1 tbls of olive oil in a large pot with the onion and celery and cook until slightly translucent. Add beef stock and ham hock, bring to the boil and then simmer for 1 and a half hours. Remove the ham hock and cut meat from the bone. Shred meat and return to the saucepan. Add tomatoes, beans & potato and simmer for 1 hour stirring occasionally. Add zucchini and pumpkin, return to the boil and then simmer for another 30 minutes. Add chopped silver beet and simmer for 15 minutes. Season with salt and pepper if necessary, top with chopped parsley and grated parmasen and serve with warm crusty bread.

Optional addition - 1 cup of pasta or cheese tortellini. 




Tuesday 17 April 2012

BBB - Builders Banana Bread


This is my regular go to when I have some over ripe bananas in the house or am in need of a quick and easy yet incredibly tasty morning tea.

Today I had both, at least 5 over-ripe beauties ready for some baking together with a couple of hardworking builders who I am trying to keep happy by way of goodness to their tummies! 

Enjoy

Janis xx

  • 1 3/4 cups (260g) plain flour
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 2/3 firmly packed cup (150g) dark brown sugar
  • 100g walnut crumbs (see note) or chopped walnuts
  • 3 large over-ripe bananas
  • 2 large eggs, lightly whisked
  • 1 tsp vanilla extract
  • 100g unsalted butter, melted, cooled

  1. Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.
  2. Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts.
  3. In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined - don't overmix.
  4. Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.
Source - Delicious September 2007, Page 95 -  taste.com.au 



Friday 13 April 2012

Save the date.........

Save the date....here it is!


Sunday May 20th 2-4pm @ RW Stone Pavilion 


So we thought that the best way for us to get to know everyone who might like to be involved with the Somers Project is to have them over for a cuppa! But as we are hoping that lots of our local folk are keen to join us on the journey we thought that it may best to host this afternoon tea at RW Stone Pavilion. 

Of course there will be lots of yummy food and plenty of tea and coffee available to tempt you all along.


Oh and please feel free (it would be great actually if you could) to spread the word and to tell everyone about what we are up to and about the afternoon tea.

We hope to see you there. 

Vanessa & Janis

Thursday 5 April 2012

Easter Bliss

I have a great friend who is both amazing in the kitchen, always willing to share her recipes & cooking tips, and well I've even been known to borrow a few ingredients from her over the years. She's about to return from 5 weeks travel and what would be better than arriving home to a basket of goodies that includes some home baked goodness. My treasured collection of recipes that she has supplied me includes these fantastic Hot Cross Buns, just perfect for today! janis xx

Hot Cross Buns - A recipe from a most fabulous friend! 
1 tablespoon active dry yeast
1/2 cups castor sugar (or to your liking)
1 1/2 cups luke warm milk
4 1/4 cups plain (all purpose) flour sifted
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50g butter melted
1 egg
1 1/2 cups sultanas ( currents can be added to)
1/3 cup mixed peel

1/2 cup plain flour (extra)
5 tablespoons water

Place yeast, 2 teaspoons of sugar and all of the milk in a bowl and set aside for 5 mins. The mixture will start to foam indicating that the yeast is active. Add all of the other ingredients to the yeast mixture and mix with a butter knife until a sticky dough is formed. Knead on a light floured surface for 8 minutes or use kneading tool on a kitchen mixer and let it do the work. Place in an oiled bowl, cover with a tea towel and place in a warm place for 1 hour or until doubles in size. Divide the dough into 9 pieces and roll into balls. Grease a 20cm square cake tin and line with non-stick baking paper. Place dough into tin cover and let stand in a warm place for 30 mins or until they rise. Mix the extra flour and water into a past and place into a zip lock bag. Snip the corner of the bag and pipe a cross on each bun. Bake in a pre-heated 200°C oven for 35 minutes or until well browned.


And just in case  your baking is to be gifted here are some super cute tags for you to download and use......(just click on the pic to download the file).  Ness xo

Happy Easter, we hope yours is filled with fun, friends family and laughter (oh and a few chocolate eggs)
  


Wednesday 4 April 2012

To Start

How do you get from what seems to be a crazy yet exciting idea, an idea filled with infinite possibilities that will take us on an incredible journey of fun, food and laughter to what we hope will be a finished and refined product?

Well you make a start.....and here's ours. 

We've planted the seed that is our concept, germination has occurred and well.....here we grow! Our concept is one that will bring a community together to share their recipes, kitchens, vegetable gardens and stories, a concept which will ultimately create a beautiful collection of recipes that will travel through the seasons and encapsulate what it is to be part of the Somers community. 

Oh and our plans are big, this blog is just the start. We'll be sharing lots with you along the way and hope that you'll do the same too. Although big we will be taking our time with this to ensure that nothing is missed and that the finished product is both as delightful to look at as it is resourceful to own. 

We look to mid 2013 for the release of Somers, Autumn, Winter, Spring with anticipation, and knowing that the journey to get us there will be a remarkable one, we take this first step with much excitement. And we should just mention to that all profits from the sales of the book will go toward the community groups of Somers, so really who wouldn't want to be involved. 

Here is Our Somers Project.