This candy floss of water is part of Waitangi Falls in
Waiuku, about 45 minutes south of Auckland. One of the earliest flax mills was
set up here by the settlers. It is now a popular spot for locals and visitors
and in summer a number of people actually swim here in the water hole. However,
Waitangi Falls don’t look best in summer when the water is not plenty. We have
very wet winter this year and this is when the falls are glorious. You can read
more about Waitangi Falls from Franklin’s website here.
Monday, July 30, 2012
Friday, July 27, 2012
Cloud Glass for July
Cloud glass this month is green. My most favourite one of
the lot is the hexagonal posy bowl. This set is complete with plinth and frog.
The squat bowl is the photographer's favourite.
Wednesday, July 25, 2012
Eccles Cakes
This post is a
guest post from Bob's aunt, Olive, who lives in Canada so it is in Imperial
but I have conversions in the brackets. I have never heard of Eccles Cakes before but Bob has a vague memmory about them and tells me they contain sultanas and dried fruits. Olive kindly sent the recipe and the photo for this blog. I am sure that if she could also send the real things she would. The recipe yields 12 cakes.
"Eccles was a town in the
north of England, now incorporated into Greater Manchester. They were the
result of 2 rival bakers trying to prove their supremacy. They originated in
the late 1700’s & are sold throughout England. Bob probably remembers them.
They are sweet so I
reduced the amount of sugar slightly. Plus I was not able to get mixed peel at
this of the year so substituted mixed candied fruit.
It tastes
similar-contains diced candied citron, I think. As you may guess from the
recipe, the overall taste is similar to mince pies. I don’t know anybody who
makes their own puff pastry when it is so easy to buy frozen, so they are
simple to make.
Eccles Cakes:
1 tblsp
soft unsalted butter
4 tblsp soft light brown
sugar
1/2 tsp ground cinnamon
1/2 cup dried currants
1/4 cup mixed peel
1/4 tsp fresh ground nutmeg
Zest of 1/2 orange
1 lb (about 400 grams)
puff pastry1 medium egg
Flour for dusting
Small amount fine sugar to sprinkle
Mix all the filling
ingredients together.
Roll out pastry to about
1/8 inch (about 3 mm) thick. Using cutter about 4” (10 cm) cut out 12 disks.
Place 1 heaped tsp of
filling in the center of each disk. Brush edges with slightly beaten egg &
draw pastry together to make a purse, squeezing tightly to seal.
Using the palm of your
hand, flatten each cake until you can see the currants through the pastry.
Place on a baking sheet, sealed side down. Brush with more beaten egg, sprinkle
with sugar. Using a sharp knife make 3 parallel cuts on the top.
Bake for 20-25 minutes
till the pastry is golden. Cool on a wire rack.
Enjoy."
Note: Bake in 425 deegrees F or 220 degrees C pre-heated oven.
Note: Bake in 425 deegrees F or 220 degrees C pre-heated oven.
Monday, July 23, 2012
Poppy Again
Remember Poppy? She is my friend’s granddaughter born prematurely
nearly a year ago. She is now thriving and growing cuter and cuter every day. At
11 months, she is trying to walk and talk.
You have come a long way from your incubator, Baby!
Friday, July 20, 2012
Sister Love
Bonnie and Pipi are basking in the sun together. I
am sure Bonnie will love to snuggle up to the cat but I doubt it if Pipi will like
the idea.
Wednesday, July 18, 2012
My Dad's Stir Fried Vegetables & Bean Vermicelli (ผัดจับฉ่ายของพ่อ)
My father has been bed-bound for a few years now from
dementia. When he was younger and well, he loved to cook for us from time to
time. This is one of his signature dishes. His one would have more ingredients
but here I have to improvise with whatever we have. It is a complete meal in
itself and if you are a vegetarian – just omit the meat and add fried tofu.
For 2 people you will need.
80 grams Bean Vermicelli, soaked in water until soft and cut
into manageable length
1 Carrot, slice thinly
1/4 Chinese Cabbage or about 400-500 grams, chopped to about
7-8 cm long
1 cup Button Mushrooms (you can use ear mushrooms which are
better for this dish)
½ Onion, sliced lengthwise
4 cloves of Garlic, crushed
200 grams Chicken, chopped
100 grams Prawns, chopped
2 tablespoons Soy sauce
2 tablespoons Oyster Sauce
4 tablespoons water
White Pepper
Dad would have included sliced young bamboo shoots and
quartered fish balls so feel free to add them to this dish if you can get them
from your Asian grocery.
Mix soy sauce, oyster sauce and water in a jug.
Fry crushed garlic in a bit of oil (wok is best for this
dish) until golden, add chicken and fry further until the chicken is cooked
through. Add prawns and turn a few times then add mushrooms and ass half of the
sauce mixture. Lift from the wok and set aside.
Add a little bit more oil to the same wok and fry onion
until soft. Add carrot and stir for 2 to 3 minutes and add Chinese cabbage and
cook until soft. Add bean vermicelli and the rest of soy sauce mixture, stir well.
If the vermicelli is not soft enough (no al dente for bean vermicelli) add a
little bit more water.
When the vermicelli is cooked and soft, add cooked chicken
& prawns. Turn well to combine. Sprinkle with white pepper and serve warm.
You can also garnish with celery leaves.
Monday, July 16, 2012
Franklin Night Sky
Our small town in Franklin is getting bigger and bigger
every day. The town is expanding further and further away from the main drag.
With increasing population, along come new stores and fast food chains. Just a few weeks ago we have a new Burger
King popping up down the road. And as rumour has it we are going to have Burger
Fuel here very soon.
I am not a fast food fan but I am not a food snob either. It
is good that there will be more employments in the town. However, we still do not have a big city style
night life. After 10.00, it tends to be a bit quiet and on a clear night and we
still can see the stars up in the sky from our deck.
Friday, July 13, 2012
Slow Cooked Pork Belly – Asian Style
I love this dish but I should not have it too often as it has high fat content but believe me it is very yummy. I nicked the recipe from my friend, Karen, who is an accomplished cook but I have tweaked it quite a bit (as usual). This portion will be enough for 2.
Ingredients
900 g Pork Belly
A dash of salt
A dash of pepper
2 tablespoons Soy Sauce
1 tablespoon Oyster Sauce
2 teaspoons sweet dark soy sauce
500 ml Chicken Stock
1 Red Chilli
1 Cinnamon Stick
4 Star Anise
4 slices Ginger
4 Cloves of Garlic, crushed
1 tablespoon Vegetable Oil
Direction
1.
Heat oil in a
wok
2.
Rub pork
belly with a bit of salt & pepper and brown in the wok, skin side down
first.
3.
Mix soy sauce,
1 tbsp dark soy sauce and oyster sauce with stock, chilli, cinnamon, star
anise, ginger and garlic in a slow cooker.
4.
Add pork,
skin side up and cook on low for 6 hours
5.
Remove pork
from slow cooker, drain, cover and rest for about an hour. Reserve 400 ml of cooking
liquid.
6.
Slice the
pork and place in the baking dish. Pre heat the oven to 180 Degrees C
7.
Reduce the
cooking liquid to about 2/3 and season with the rest of dark soy sauce (you
might not need to- just taste first) and pour over the pork.
8.
Cover the baking dish with
foil and stick it in the oven for about 20 minutes or until warm through.
9.
Serve with
steamed rice and stir fried greens or vegetable fried rice.
Wednesday, July 11, 2012
South Island Dogs
On our trip south we came across this little cutie tied up on the porch of a small tea room somewhere on the way to Christchurch.
This softie was on the pick up truck waiting for his master at Allan Scott's Winery in Blenheim where we had a yummy lunch and the most beautiful poached pear (for me).
Monday, July 9, 2012
Christchurch Then and After the Quake
This is one of the reasons we are glad we drove down south
10 years ago – we went to Christchurch and had a wonderful time. We were there in
Cathedral Square and enjoyed the splendour of this iconic church.
This is Cathedral Square and what is left of the church
after the 2011 quake. This picture is by Michael Fox for The Dominion Post.
Back then we stayed at a very nice B&B, The Hambledon which, sadly, has also been affetced by the quakes and is not receiving guests at present.
Back then we stayed at a very nice B&B, The Hambledon which, sadly, has also been affetced by the quakes and is not receiving guests at present.
Friday, July 6, 2012
Road Trip to South Island and Crossing Cook Strait on a Ferry
I have just found this set of old pictures in our file and thought I should write something about it to preserve our good memory.
We had our driving trips to South Island nearly 10 years ago
in late spring. And although the ferry crossing was not that terrific, the
whole trip was marvellous and worthwhile. We drove from Auckland to Wellington and took the ferry across Cook Strait from Wellington to Picton. It was the last
passenger ferry over the period of 5 or 6 days. We were supposed to go across
the following morning but the people at InterIslander rang us while we were
approaching Wellington to inform us they had to cancel all the passenger
ferries over the next few days as the sea condition was too rough. They put us
on the waiting list for the last ferry that afternoon and we were among the
last five cars that they let on board. I nearly died when I saw the huge waves
and the ferry as big as it was rocked quite a bit. I felt sick so it was not a
good experience. When we approached
Marlborough Sounds
the sea was much calmer. Sea-sickness
was forgotten – the Marlborough Sounds were breathtaking. It looked much better
than in the picture. This was 10 years ago and the quality of both the camera
and the photographer were not quite yet advance :)
This lonely seagull must have felt a bit sick and tired as
well.
We spent an unexpected night in Picton and drove to Nelson the next day
via the scenic route along Queen Charlotte Sound which is part of the Marlborough
Sounds. We had lunch in Nelson at the Boat Shed Cafe By
the way, on this road trip we used Frodor’s Travel & Restaurant Guide (in print in those days) and tried to go to
the recommended eateries in each town when possible so it was culinary as well
as scenic tour.
While staying in West Coast we went to Shanty Town, the
Heritage Park that has been created to replicate an old West Coast town for tourist
attraction.
The highlight of our trip on this side of the Southern Alps had to be
Franz Josef Glacier.
We chose to take a one hour walk
(Douglas Walk) although Bob was tempted to take a helicopter ride. It was an
amazing experience being up close to the huge glacier.
The Southern Alps.
Marlborough Sounds on the way back to North Island. The sky was open and the weather was much better than the previous leg and the ferry ride was
more enjoyable.
Wednesday, July 4, 2012
Thai Fishcakes
These fishcakes are easy to make. If you have a good rangehood
or a deep fryer you can make them any time – otherwise it might be best to cook
them when the weather is warmer so that you can open all the windows in the kitchen as the cooking smell can be quite overwhelming.
Fishcakes
600 grams Firm Fish such as Tarakihi (Ocean Bream) or Trevally
1 egg, lightly beaten
100 grams long beans or green beans, thinly sliced
7 kaffir lime leaves, thinly julienned
¼ teaspoon salt
2 tablespoons Thai Red Curry paste
1 ½ tablespoons Fish
Sauce
Oil for deep frying
Place the fish in the food processor and blitz with salt
until smooth. Add egg, curry paste and fish sauce and process a little bit more
until combined. Transfer the fish mixture to a bowl and add beans and kaffir
lime leaves and fold to combine. Use a teaspoon (use tablespoon if you like a
larger size) to scoop up the mixture and form in to mini pattie with your hands (it will be easier if you wet you hands first) and deep fry in batch on medium heat. Use
bamboo skewer to thread the cooked ones on. Drained them on the plate lined
with paper towels. Serve warm or at room temperature with Cucumber Sauce.
Cucumber Sauce
1 cucumber, peeled, quartered and sliced
½ cup sweet chilli sauce
2 teaspoons pine nuts, toasted
Pour sweet chilli sauce over sliced cucumber before serving.
Laced with pine nuts or crushed peanuts.
Monday, July 2, 2012
Cloud Glass for June
Please forgive me my cloud glass enthusiast readers – I know
it’s July but I could not produce the picture of my June show pieces until last Saturday due to lack
of light and time of our main photographer. These are a group of comports in
different colour. Actually, the real comport is the boring brown, the smaller,
brighter coloured ones are powder/trinket boxes and many of them come with
their lids. The brown comport still has its (tattered)‘Made in England’ label on
it.
My July cloud glass should be here this month – I promise I
will talk to the man in charge!
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