GRANDMAS KITCHEN TIPS

Kiwi Classic

Simplicity is a concept I am striving to achieve. I often feel bombarded with stuff, in my house, in my actual mailbox, my e-mail box, my car and you guessed it my life. The theory goes if you organise your stuff, your life will become less hectic, freeing up your time and making you feel calm and relaxed. In our grandmothers day she didn’t have anywhere near the stuff both Ingrid and I have. She did it the old fashioned way – by hand. It may have taken a bit more time but the result was the same, sometimes even better. Tips from the past are all over the internet, families pass them on and people love sharing them. Below are a few interesting ones to try.

1. To cook a cracked egg, wrap the egg in waxed paper, twist the ends and drop in boiling water. (I now feel guilty throwing out eggs that have cracked en-route home)

2. Save the water in which vegetables are cooked to make stock. (Great advice)

3. Add a teaspoon of baking powder to every four eggs when making an omelet (beaten in thoroughly). The omelet will be considerably lighter, more attractive and tasty. (I am keen to try this one)

4. Pastry shells will bake smoothly without blisters if, after placing the crust in the pan and pricking, you place another pie tin of the same size on top of the dough. (No baking beads – no problem)

5. To stop bananas turning brown, wrap them in a tea-towel and store them in a cupboard. (I need to do this as my bananas always end up brown as we dont eat them quick enough)

6. You can keep your potatoes longer if you pop a piece of ginger into it when you open the bag. (worth a try) 

7. Save the inner packets from cereal boxes; they make ideal bags for storing cakes and biscuits. (Waste not want not!) 

8. Add a little milk to onions while frying, this will help retain a rich colour and prevent them from burning. (Not sure about this one – would love to know if you use it though)

9. After peeling onions cut in half and soak in water for about 5 minutes. Now, when you cut these onions your eyes will not water. (I have been know to wear my sunglasses LOL)

10. Don’t store potatoes near onions, they rot quickly. (Opps – ok so where can I move my potatoes to?) 

11. A cut onion in a bowl in your child’s bedroom at night will help clear their nose if they have a cold. (I have tried this and although a bit smelly – seems to help!) Vanessa

Kiwi Classic2

PS:  its a miracle sometimes our posts get published. Yesterday I had a minor car crash right outside work (embarrassing but not my fault), I had a day care call saying Leo had a fever of 38.5, I decided to take him to work only to discover he pooped and I had no nappy. I had a grumpy and defiant 5 year old (going on 15), got vomited on and then the blog server was down! How do we do it? Honestly – with difficulty, lots of laughs and a few tears!  Make that lots of tears!

ARGHHHH 6.30am and attempting to get the post finished and Leo has just tipped out the cats’ biscuits all over the floor! Lets hope today is less eventful! 

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SISTER vs SISTER: KIWI CLASSICS

spice-plum-beetroot-jelly

Ingrid’s SPICED PLUM AND BEETROOT JELLY

On a recent trip to Hull in North East Yorkshire to visit my in-laws, a big family get-together was held. Everyone pitched in with the food, but the standout dish for me, the one I couldn’t take my eyes off, was my mother-in-law Maureen’s spectacular raspberry beetroot jelly. It was made even better by the linoleum tablecloth it was placed on. It took me right back to my childhood, although we always had sweet not savoury jelly on our table. I had my camera out clicking away trying to snap a photo that showed all the delicious beetroot inside. Her jelly was stunningly simple. She used a packet of raspberry jelly crystals, boiling water, white wine vinegar and chopped beetroot. I couldn’t wait to try it out. My mum, Val, remembers jelly well. It was pretty much the dessert of choice in her family, served with fresh fruit in summer and her father’s stewed fruit in winter. And who can’t remember licking your finger and dipping it into the jelly crystal box until your lips were stained. When I told mum I was going to create a jelly and needed a mould, whom did she call but the local Tupperware lady – another Kiwi institution! She was on our doorstep, mould in hand 15 minutes later.

Ingrid’s Spiced plum and beetroot jelly
 
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Allow at least 4 hours for setting. Serve jelly on a platter with cold meats, cheeses, gherkins and crackers.
Author:
Recipe type: Jelly
Serves: 20

What you need
  • 5.5 cup jelly mould
  • 1 kilogram beetroot (6 medium-sized)
  • 1x 850 gram-can black doris plums, stoned, drained and juice reserved
  • 2 cinnamon sticks
  • 12 cloves
  • 3 star anise
  • ⅓ cup white wine vinegar
  • 1½ tablespoons gelatine powder

How to make
  1. Remove beetroot leaves and stems, leaving about 2cm of the stems attached. Under cold water wash off any dirt, but leave the skins on.
  2. Add beets to a large pot of boiling water. Simmer for 30 minutes until just tender. Use a skewer to test. Drain and allow to cool. Remove skin and dice.
  3. In a medium saucepan add the plum juice, ¾ cup water, spices and vinegar and bring to the boil then simmer for 15 minutes. Remove from heat.
  4. Strain the juice to remove spices. Add gelatine powder to the juice and whisk to dissolve.
  5. Add drained plums to the bottom of the jelly mould. Pack with the diced beetroot, filling the mould.
  6. Pour spiced plum juice into the mould, filling liquid to the top.
  7. Place in fridge for at least 4 hours or until set. Keep cool until ready to serve.
  8. To serve, run the jelly mould under warm water for a minute, place a plate on top of the mould and invert to release.

This recipe is currently featured in the latest issue of Real Magazine.

lamb roast dinner

Vanessa’s ROAST DINNER PLATTER

Growing up in a family that is half Italian and half Kiwi means we ate a variety of dishes ranging from Italian pastas to schnitzels. There was always a Tupperware container in the fridge filled with European cheeses, olives, salami and pâtés – and it was frequently raided! My best childhood friend came from an English family and once a week had the traditional Sunday roast. There was invariably a joint of meat, gravy, mint sauce if it was lamb and, of course, three veg, often frozen. I loved the formality of this regular occasion. We would all sit up and a plate would arrive smothered in steaming hot gravy. The conversation would be minimal as we were all on our best behaviour and it was expected that we ate everything before asking for seconds. You always want what you don’t have and my friends coveted our family’s casual style of eating. Food was placed in the centre of the table so you could help yourself and there would always be a selection of things crossing the cultural divide which we were encouraged to try. I certainly don’t have stories of torture such as “you can’t leave the table until you have eaten the soggy vegetables”. My strongest memory is of sitting on my dad’s knee helping him finish his dinner (that always tasted better due to the salt and olive oil)! He’d round off his meal with a crisp simple salad topped with oil and vinegar – Italian style. My roast dinner platter is a take on the traditional but is plated up so everyone help themselves. It looks impressive, is simple to prepare and, like many of our family meals, anything goes. It also teams well with Ingrid’s spiced plum and beetroot jelly.

Vanessa’s Roast dinner platter
 
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Author:
Serves: 4

What you need
  • 500 grams pumpkin, cut into even wedges
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 6 large floury potatoes (I used Agria), peeled and cut in chunks
1 bunch silverbeet or spinach, stalk removed and finely chopped
  • 50 grams butter
  • ½ cup milk (or less)
  • 12 French lamb cutlets (3 per person)
  • 2 tablespoons chopped rosemary
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 2 x 22g packets brown onion gravy mix
  • 2 cups frozen green peas, cooked in boiling water for a 2-3 minutes

How to make
  1. Preheat the oven to 180°C.
  2. Mix the brown sugar, cinnamon, salt and olive oil together in a bowl and rub all over the pumpkin
  3. Place the pumpkin on a tray lined with baking paper and roast for around 30 minutes until tender. Toss halfway through cooking time so both sides get colour.
  4. While the pumpkin is cooking, place potatoes in a saucepan of cold salted water. Bring to the boil and cook until tender (approx 20 minutes); add the spinach in the last 5 minutes of the cooking time.
  5. Drain in a colander then return potatoes and silverbeet to the pot. Add the butter and mash, adding enough milk to get a creamy soft mash. Cover and set aside.
  6. Toss the lamb in the rosemary, garlic, salt, lemon rind and olive oil.
  7. Heat a film of oil in a frying pan over a medium to high heat. Cook cutlets for about 3 minutes each side, until well coloured. Set lamb aside to rest.
8. Return the pan to the heat and add gravy mix with 2 cups of water, stirring constantly until smooth and thickened.
  8. Place mashed potato onto a large platter. Arrange lamb cutlets and pumpkin slices on top of the potato. Scatter peas over the top. Pour hot gravy over just before serving, or serve in a jug on the side with Ingrid’s jelly.

This recipe is currently featured in the latest issue of Real Magazine.

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BLOGGER vs BLOGGER: SAUSAGE STEW

Stew

Renee from sweet sugar bean is all about home cooked, comforting and nourishing food. She uses organic and natural ingredients where possible however has a serious sweet tooth so often posts sweet treats. Although she tries to “think, eat and post” healthy, she has a thing for butter and bacon  - she sounds like my type of girl! I love the look of this dish. it looks like a MAN dish so it will please the blokes in your lives, however, it takes me to rustic Italy, sounds super simple to make and gives me comfort. Vanessa

sausage stew

Jen from How to: Simplify is all about keeping things easy, cooking with few ingredients, keeping the prep time to a minimum, but she manages to come up with some hearty, full flavoured dishes that makes me all feel all toasty. I love the look and sound of this Chicken sausage and kale stew right down to the earthenware bowl.

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