kitchenfest

chocolate cake, chocolate muesli bisuits, lemon thyme hummous & chickpea casserole.

I am rather pleased with yesterday's kitchen time. The chocolate muesli biscuits are adapted from a Paroa School recipe book recipe. I know most of the very skilled women who put that recipe book together, taking hundreds of hours collectively and using a skill-set which would earn them very good money in the commercial workplace. They made $20 000 for their children's school and I got some beautiful recipe books for Christmas presents that year.
My version:
1 C wholemeal flour
1 C rolled oats
4 dried apricots
4 brasil nuts
1/4 C sunflower seeds
70g dark chocolate
125g butter
1/2 C raw sugar
1/2 C brown sugar
1 egg

Whizz oats, apricots, nuts, sunflower seeds and chocolate together with a magic whizzy stick like mine or other food processor type instrument so that your children cannot tell there are nuts in it and also because it does disperse the flavour of the apricots beautifully and the boy couldn't tell they were in there either. Then mix with the flour. Soften the butter and cream with the sugar and then add the egg and mix some more. (Thanks again to my Mum who gave me a Kenwood mixer which is why I bake things which have to be creamed at all). Put small balls of mixture onto a greased tray and flatten slightly with a fork, just like chocolate chippie biscuits. Cook for 11 minutes at 190 degrees celsius.

Hummous was like normal only I added some lemon thyme, the fresh new spring growth with soft stalk and all as taking leaves off thyme stalks is just too fiddly and annoying. Tasted good. You have to buy lemon thyme as a plant or strike from a cutting. Worth it.

Dinner was the first no meat and hardly any fish dish for ages. Just because my meat choices were fast and low effort, no other reason. Into a greased casserole dish: a tin of chickpeas and their juice, 1 chopped onion, 4 chopped garlic cloves, a jar (50g) of anchovies, chopped, 4 sundried tomatoes, chopped, then quite a bit of pumpkin, peeled and chopped into wedges size, then a jar of chopped tomatoes poured on top but not stirred in. Cook for 1 hour on 150 degrees celsius, then add plenty of washed and chopped kale and cook for another 1 hour on 140 celsius. Everyone ate itwith enthusiasm except the incalcitrant (recalcitrant? obstreperous then) three year old.

Chocolate cake and hummous recipe already in the archives of this blog somewhere.

We also went for a walk on the beach, a bike ride now we have an adult bike amd I sowed carrot and beetroot seed and weeded and gave lots and lots of cornsalad and slugs to the chooks and noted the presence of white butterfly eggs on the kale.

Now, (was it the white rabbit?) I'm late, late, late for Thursday. Time to go make some lunches and serve some breakfast and eat my own all at once.

Comments

Miriam said…
just by the by, the way to strip the thyme is from the tip to the bottom,it doesn't work the other way around; you just run two fingers down and they strip off really easily. I think every parent must identify with your project summary. It's well worth identifying and valueing the things you do so that they don't miss out as squeakier wheels get the grease.

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