Home Made Bread

Bread….it’s delicious, but I can’t have too much of it. I do worry about the preservatives in it, and have tried my hand sparodically making it in a breadmaker ive had for a few years.

I have discovered the perfect recipe as of yesterday.

And just let me add, it smells delicious, and is light and fluffy.

I think doing it this way would have a lesser impact on the environment. No plastic as well, which is what I am into at the moment. Just taking small steps, in hopes of putting it out there , setting and example to my kids, and hoping that others will follow.

So, here is my very simple recipe for making a delicious white bread. I have done a bulk order for some unbleached, and also whole meal bread, so I will see how it goes with those two.

Loaf

2 1/2 cups 00 flour

1 1/2 teaspoons yeast

big pinch ascorbic acid (vitamin c found in a packet at the chemist)

Pinch salt

Teaspoon of sugar

tablespoon of olive oil

1/3 cup coconut cream/milk

190 mls water

Pop all in the bread maker and switch on. Mine is the first setting and it takes about 3 and a half hours to cook.

Once it has stopped mixing and it’s in for its final bake, with mine it’s when it has about an hour to go, I gently painted on an egg white and sprinkled the top with a mix of chips seeds, sesame seeds and pepitas.

And that’s it.

Delicious home made bread without preservatives to go with the pumpkin Soup I will be making for dinner tonight.

Now, one little slice won’t be too dreadful for me. ūüėČ

Here it is in the bread maker.


Any questions about making this…..just ask.

Do YOU make homemade bread. Would love to hear about it and what you use in your ingredients.

Until next time

Lots of it

Mandy

Xxx

Shock and Anzac Biscuits

This week has been a big one. I was away with 3 of my 4 sisters for a sports competition, which was wonderful fun in a really beautiful spot of NSW, Shellharbour. We went very well, two out of the three days of the comps we were the winning team. Lawn bowls is a fun game to play for young and old, and just about everyone you meet has a smile and a tale to tell. I thoroughly recommend giving it a go.


The shock came On Tuesday morning with the terrible events in Manchester. Heartbroken. As we all will be. And that is enough said about that.

The Anzac biscuits came about after eating a delicious dinner cooked by me, and thinking a sweet little nibble and a cup of tea would be perfect, so Anzac biscuits are quick and easy to whip up, and I seem to always have a variation of the ingredients in the cupboard.


I use

One cup of oats

One cup of wholemeal plain flour

One cup of shredded coconut

One cup of very losely packed brown sugar

Mix

125 g unsalted butter melted

Three big dessert spoons full of coconut syrup(mix into the melted butter)

About 60 mls of boiling water and then stir one teaspoon of bicarbonate soda into it and then mix all the wet ingredients up well.

Plonk that into the dry stuff, mix well and dollop spoonfuls onto a lined baking tray.( I used 4)

I cooked at 175 for about 12 minutes.

I may have over cooked  them.

There are loads of variations of these and I really think you can never go wrong with them.


And now I relax. It’s been a hugely emotional week, I am sure we have all felt it…innocence lost. My comfy Mother’s Day socks are ¬†on, heater going, watching a movie and enjoying my Anzac biscuits and a cup of tea, I think I will turn off social media for a day or two after I finish this post.


Hope your weekend is grand.

Until next time

Lots of it

Mandy

Xxx

Curing Olives

Well…I have an amazing tree. It was planted about 9 years ago. It’s so pretty, even if it is growing on an angle, and it has only produced 8 fruit in all that time. My olive tree has given me 6 fruits this year and two last year.


So, I am thankful for my crop swapping page on Facebook. I swapped 2.5 kilos of mixed olives for some grape vine cuttings and some lemons and limes. If you don’t already, start to grow some of your own food. It’s so incredibly rewarding.

I have done lots of reading and seemed advice from others who have done it, but here’s how I have, and they taste delicious.

Marinated Olives Black/Greenblack

Olives (pick out soft, bruised or damaged ones)

I used spring water in a ten litre bottle

Red/white wine vinegar (I had no red so used apple cider vinegar. I hope it works out ok)

Sea salt (don’t use anything with anticaking agents or iodisedsalt)

Herbs

Garlic

Olive oil

So, you cut a slit on each side of the olive and try hard not to reach the seed. This helps the water get into the olive to soften the bitterness of the olive.

Find yourself a clean container, and pop the olives in.

Fill to the top with the water.

I had some popping up above the water line so I used an old ten litre water bottle and cut a piece that fit on the top of the olives. I pushed it below the water line and it kept them down.


I did ¬†his for 13 Days…make sure you change the water every day. I generally did it in the morning.

I drained the water on the 13th day, rinsed them, and then added the brine.

1 litre of spring water

Half cup sea salt(mix that in until dissolved, or almost dissolved)

1 cup red  wine vinegar for the dark olives and

Half cup white wine vinegar for the green/black olives

I threw some bay leaves, rosemary and garlic into the bottle and poured the brine over the olives.

pour some olive oil over the top of it all. I put about half an inch in.

Make sure the  olives and herbs are under the brine (this is where I used the plastic cut out to push them down)

Store in a dark cool place for a month. They should be ready by then.

Apparently they can keep for up to a year. It haven’t tested the theory out, but once I start using them I will leave them in the fridge.


I am trying to get my hands on more olives at the moment to do some more.

Until next time

Lots of it

Mandy

Xxx

Prepping Food

Forever trying to get healthy. Sometimes it is hard, as it requires time and dedication. So this morning I decided to go for it. Being prepared is a good motto to have and it is especially important when you want to eat healthy.

So, this  morning I got up and went to my garden and picked some herbs and leafy greens. I had some bacon and a leek and kale from the markets in the fridge. Chopped it all up and made a delicious frittata. I have just this minute finished chopping it and popping individual serves in the freezer. Brekky and/or lunch done for the week.

It’s also nice to have a treat. It keeps you going and offers you an alternative to the temptation of crappy, processed treats. I made some very tasty apple and carrot muffins, based on almond meal as opposed to flour, and no refund sugar, just some honey. The ingredients made 16 muffins. So delicious.


Got to sit down and relax for a bit, ready to get started teaching the kids.


But first, the recipe for the frittata.


BACON AND VEGIE FRITTATA

4 trimmed and chopped pieces of bacon

However many leafy greens you have chopped

One leek

Some herbs (I used mint, some fennel tops and curly parsley)

A couple of garlic cloves

12 free range eggs

1/3 a tin of coconut cream/milk

Fry up the bacon, and then add the herbs, garlic and veggies. Cook.

Cover the pan with some coconut oil and then place the cooked food evenly across the pan.

Crack the twelve eggs into a bowl along with the third of a tin of coconut cream. Whisk.

Pour over the bacon and veggies.

Cook in the oven on about 180 degrees Celsius until cooked. I had mine in for about 20 ish minutes.

Yum

A friend is starting a thing. Why not join in.

#renewableenergynowearthwide

You make a sun with 8 rays out of what you find outside. Go get your craftiness on.

Until next time

Lots of it

Mandy

Xxx