Sunday 24 June 2012

a meal in a mouthful

The perfect after school snack and the ideal healthy addition to any lunchbox these muffins are packed with goodness and when baked at the Coles household recently they were an absolute hit.


1/2 cup castor sugar
3/4 cup brown sugar
1 cup SR white flour
1 cup SR wholemeal flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp bi carb
1 cup sultanas
1/2 cup mixed dried fruit
1/2 cup dried cranberries
1 cup grated apple
2 cups grated carrot
3 eggs
1 cup vegetable oil
1 tsp vanilla

Sift flour, sugar, cinnamon, baking powder and bi carb into a large bowl. Beat eggs, oil and vanilla until well mixed and add to dry ingredients - mix well. Add fruit and carrot, mix well and place into pre lined patty pans / muffin tins. Bake on 180ยบ for 15 to 20 mins until well browned - Enjoy!


Saturday 16 June 2012

Winter renewal

Winter is the perfect time to find a cozy nook and create all those little crafty projects on that long LONG list of lovely things to make (mine is now officially a list that cannot possibly be completed in one lifetime!) But, here is one finally ticked off the list! I was recently given the largest treasure trove of amazing hand made doilies from my husbands grandmother and instead of having them sit in a box I have been dying to transform them into something I can display and admire. These sweet little doily bowls are a perfect way to display your precious collection while also being extremely useful - like for holding delicious lemons!




These bowls are SO easy to create!  All you need is:
* small amount of fabric stiffener (found in any crafty shop - my preferred brand is 'Stiffy')
* bowl that has a base of your desired final shape
* piece of baking paper to cover your bowl
* old towel to work on

Now, all you need to do is...
1. Place the baking paper over the base of your upturned bowl and secure it with an elastic band (its best to get this bit right so make sure its around your bowl as smoothly as possible)
2. Place your chosen doily in a bowl with enough 'Stiffy' to drench it.
3. Lightly squeeze out the excess
4. Place your doily over the baking paper on your upturned bowl and smooth all around until it is in the perfect shape - make sure your towel is under your bowl as you work as it may get a bit drippy
5. Allow to dry for 1 - 2 days and VOILA! a spectacular doily bowl will be yours to love and admire for many more generations to come!!!


Monday 4 June 2012

this one just has to be included...

and so with winter comes the Somers Winter Market and its Spiced Red Lentil Soup

Now in its 5th year this beautiful market is a mix of delightful handmade stalls and live entertainment together with plenty of activities to entertain the kids. Held in the gardens of the historic Coolart Wetlands and Homestead it will this year be held on Saturday August the 18th. 

This recipe was developed by a team of dedicated mums who set up and managed the soup stall at the first market held at Coolart. It's simple, quick to make and is packed with great taste and goodness. The volume of curry paste can be varied to suit individual tastes and I do tend to make mine a little thicker than most.





Spiced Red Lentil Soup
Ingredients (serves 4)
1 tablespoon vegetable oil
1 brown onion, finely chopped
2 tbsp korma curry paste
1 – 1.5 litre salt-reduced vegetable stock
400g can diced tomatoes
2/3 cup red lentils, rinsed
1/4 cup pearl barley, washed
fresh coriander leaves to serve
Method
Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine.  Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.