Last Saturday’s class here in the cooking school was Sweet Treats from the Kitchen. By mid morning we had eaten our fill of sweet for a little while. One of the participants asked if the butter cake could be converted to savoury muffins. Why not? So we tried it there and then and found that it was easily done and the result was very delicious. Definitely a recipe to share, so here it is (thanks to Alexis whose suggestion led to the development of this recipe):
1½ cups self raising flour
½ teaspoon baking powder
1½ cups milk
1 cup grated tasty cheese
½ cup chopped ham or bacon
1 small red capsicum, diced
½ small onion, diced
80g butter, melted
50g diced camembert
Whisk the eggs lightly until combined, then mix in the rest of the ingredients, camembert last.
Spoon into 12 into 14 large muffins pans (approximately ½ cup capacity), which have been well greased or lined with muffin papers.
Bake at 180 degrees C (fan forced) for 15 to 20 minutes until cooked through (they will spring back when lightly touched in the centre when cooked).
The stall at our gate (179 Wyre Forest Rd, Molesworth) will have the usual daily preserves there tomorrow – there are sweet chilli sauce and Piccalilli to join the rest.
I know that usually Friday is biscuit day; however I found some cute little springform tins yesterday that I am keen to road test. PLUS, citrus is excellent at the moment, and I’m especially happy to have been given some beautiful Tasmanian lemons and limes. So … I’m about to make small individual chocolate/orange cakes and, with the same tins, little lemon and lime flavoured butter cakes topped with home-preserved apricot halves, blueberries and a sprinkling of cinnamon sugar. They should be out there by 9.30am.
Saturday there will be more cakes but, as there is a sizeable class here that morning, breads will be available only Sunday, along with sausage rolls and most likely even plum and custard tartuffins. Breads on Sunday will include spelt loaves, barley bread and more
Incidentally, I have plenty of eggs to work with – the chooks and ducks have been very busy indeed. I’ve been over in Melbourne taking part in judging preserves in the Royal Melbourne Fine Food Awards and now the egg container in our kitchen is overflowing. Even the newest chickens have been having a try. Here is a photo of the three different sizes – humungous duck egg, a chicken regular size and one I call “just practising”.
Stall here at out gate today – as there is a gluten free class in the cooking school this morning, there won’t be breads and cakes on the stall this morning. Reason is that I can’t risk cross contamination with wheaten flours in the cooking school space.
I’ve put out lots of new preserves however – sweet chilli sauce, worcestershire sauce, piccalilli, pear chutney, apricot and pineapple jam, green tomato pickle and more. Plus there are plenty of lemon shortbread butter creams and cornflake cookies. Back to wheat breads and tartuffins tomorrow morning; all will be out by 10.30am at the latest.
The grass has been presenting a problem. It’s a bit too wet to mow, even if I could manage to control the zero turn mower…. a very disconcerting piece of equipment, wheels seem to spin in all directions not relating at all to the way I want it to go. However, the sheep have come to the rescue and are delighted to have their grazing area extended to nearer the house.
Young Mo the duck has taken begging for food to a new height and now sits on the balcony rail, hoping to catch my eye so that I’ll feed her a tasty morsel or two. She and her pal Miney are always up to mischief of some sort, real pests if they weren’t so funny.
Meanwhile, Robert has made a start on cleaning off some second hand bricks to build the bread oven.
Oh yes, and the stall at the gate, it being biscuit day as all Fridays are, has cornflake cookies and lemon shortbread butter creams. By tomorrow there will be new preserves – raspberry jam, sweet chilli sauce, apricot and pineapple jam and piccalilli to add to the rest.
Stall at our gate, here at 179 Wyre Forest Rd Molesworth, this morning – breads and other baked goods will be ready from 11am. Bread varieties – light rye loaves and spelt loaves. I will also make some sausage rolls and quince and apple tarts (by way of a change, proper tartlets as opposed to tartuffins).
Tomorrow’s stall will be a little leaner than a usual Saturday, but there will be chocolate crunch and raspberry shortbread at the very least. Sunday will be more plentiful – breads and cakes at the very least.
The animals on this farm are a constant source of amusement, though maybe that’s not the right word for it. Our very obese dog Della spends every moment of the day trying to work out how to gain access to the chook yard so she can share their morning mash of hot bread, grain, vegetable peels and dripping. Slightly hindered but undeterred by a lovely new warm jacket, she tried to squeeze under the gate and became so entangled in it, almost strangling round her ample middle, that it had to be cut off her. It was ruined of course.
Now she paces by the hour, back and forth, in a vain attempt to get in, now that every possible avenue has been barred with fencing, rocks etc.
We have a number of ducks here too. The new ducklings are fully grown now and amongst them has developed a terrible twosome – Miney and Mo, two females. They climb up on the front verandah (strictly forbidden) if their afternoon feed is late by their standards, and this morning I spent over an hour trying to get them off the roof. They just peered at me over the edge as if it were a great joke. All of this to the tune of Doris the sheep, bellowing because she wanted a treat of a silver beet leaf or more. To describe this place as a funny farm is really quite apt I fear.
Miney and Mo, demanding their afternoon feed
Bit if a challenge for tomorrow morning’s stall – I ran out of eggs today and don’t anticipate that the chooks will be very productive by morning in this cold weather. All is not lost however – there are still just a few tartuffins and some chocolate crunch. I have two slow cookers full of soup simmering away overnight – Pea and Ham and Red Lentil and Vegetable. They will be cooked by morning, and I’ll make some cheese and ham scrolls. I’ll make more loaves of bread as well. So all in all, the stall will have plenty on offer regardless of the egg drought. It will be fully stocked by 10.30am.
(This is of course at the stall at the gate here at 179 Wyre Forest Rd, Molesworth).