Pick of the Month

Beautiful old 1950’s pleated designs published by Patons and Bellmans pattern brought back by a clever mum her link is provided just click on the image, if you want to have a go at making one, she has given step by step instructions and plenty of pictures to guide you.

Kiwi Hokey Pokey Bikkies

Ingredients

125g butter
1/2 cup sugar
1 Tbsp golden syrup
1 Tbsp milk
1 1/2 cups flour
1 tsp Edmonds baking soda

Method

Preheat oven to 180°C.
Combine butter, Sugar, golden syrup & milk in a saucepan. Heat until butter is melted and mixture is nearly boiling, stirring constantly. Remove from heat. Allow to cool until lukewarm. Sift flour and baking soda together. Add to the cooled mixture. Stir well. Roll tablespoonfuls of mixture into balls. Place on an ungreased baking tray, press down lightly with a fork. Bake for 15 – 20 minutes or until golden brown.
Special thanks to the Edmonds Cookery Book for use of this Best Ever recipe

Sunday Breakfast..anyone can make

Fresh ingredients Simple Recipe

Eggs Benedict

Sunday Breakfast

Hollandaise does not need to be too complicated or feared in fact it is quite forgiving if you overcook the egg mixture just take it off the heat and keep whisking. I do not own a blender and have to resort to the manual method that gives you the satisfaction of making something by hand.  Also a bigger positive is not paying cafe prices @$17-19 for something anyone can whip up at home.

 

The recipe is adapted from Julia Child’s who is one of my most admired chef’s.

Julia’s Hollandaise

3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter
1 dash cayenne pepper
salt, to taste
fresh ground white pepper, to taste
1
Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
2
Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
3
To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
4
As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
5
By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
6
Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Recipe for Brides

Recipe for Brides found in a League of Mothers Cookery Book 1926-1951
“Mix love, good looks and sweet temper into a well-furnished house.
Add a blunder of faults and self-forgetfulness, stir in pounded wit, dry humour, and sweet argument, pour in gently rippling laughter, and common sense and bake well until eternity.”