Nan's nutloaf

Long time dear readers will know I have been blessed with two wonderful Nan's.  One is known as Mama (my mum's mum) and the other Nan (my dad's mum).  Even luckier is the fact I still have them in my life.  When I was growing up, they both had a big influence on my life, although I didn't realise it at the time.

Mama had 11 children, raised on her own (she is a saint), and had a big hand in helping raise the grandchildren that ensued.  She was our babysitter as there was no daycare in those days, so her house was a riot of yelling, feeding and where you were usually pushed out of your seat to an older cousin. I was one amongst a million but we all felt loved and cared for even if it wasn't with a gentle touch.

Nan's house was different.  It was quiet and everything just so.  When we had any meal, the table was set with a tablecloth and I just loved doing those jobs. There was always a chair for me.   Nan and Pop  had 2 sons and a smaller extended family.  I was the only granddaughter gifted to Nan so you can imagine the word spoilt came up often.  My pop spent most of his time in the back vegie patch and was rarely inside.  I spent every Saturday and Wednesday night with Nan while my parents worked and it was a treat for her to pick me up from Mama's and I'd go around and kick the older boy cousins that had been a thorn in my side as I had my biggest ally with me....although they had long memories and I'd be in for it when I returned.

Saturday we baked and went to the local football.  Nan was a wonderful baker and quite often it would be this nutloaf, other times it might be rock cakes or her melt in your mouth shortbread.  I'd sit up on the bench and help measure and mix, and the biggest job of all - licking the spoon and bowl. The smells would make my tummy rumble.

Before we headed off to the football, Nan would take me up to the bathroom, dampen my fringe and give it a little trim, we'd both put red lipstick on and off we'd go with a hot thermos of sweet tea and our baking.

It was while I was baking this nutloaf that all of these memories came flooding back to me like a warm hug.  The smell of the spices put me straight back to Nan's kitchen and a smile settled on my lips for hours.

Nan's nutloaf

1 1/2 cups of self raising flour

pinch of salt

1 tspn mixed spice

60gm butter - at room temp

1/2 cup caster sugar

generous 1/2 cup of walnuts, roughly chopped

generous 1/2 cup of sultanas

1 egg, beaten well

1/2 cup milk

1. Grease the nutloaf tin and pre-heat oven to 190c/375f.
2. Sift flour, salt and spice into a medium sized bowl.  
3. Using your fingertips, rub the butter into the flour mix until it resembles breadcrumbs.
4. Add sugar,, nuts, sultanas and stir through.
5. In a seperate small bowl, whisk together the egg and milk.
6. Add egg mixture to flour mixture and stir to combine - gently and don't over mix.
7. Leaving the bottom on the nutloaf tin, fill with the cake batter and bake - keeping the tin upright when you put the top on and into the oven.
8. Bake for approx 50-60minutes - you will smell it when it is ready! Though you can take the lid off and check with a wooden skewer - if it comes out clean the loaf is done.
9. Leave in the tin on a cake rack to cool for at least 10 minutes before you take the loaf out.
10. Serve sliced with butter and a cup of tea - perfection!

I'm sorry there isn't any nice photos of the nutloaf slathered with butter but I made this during the day in anticipation of my Nan coming for dinner.  I've been doing Wednesday night dinners for her and my dad ever since I had my little one which is a family tradition I love.   I'm always worried when I am doing one of her recipes and just hope it comes in close.  As I dished it up, she told me that she hadn't baked nutloaf in the 8 years since Pop passed away, it was his favourite.  As she sipped her tea and ate a slice, she smiled and said it was as good as hers.  What a compliment, I think I could have shed a tear.

And that my dear reader is why I love to cook and bake - it just warms my heart.

Ciao, Jan x

My perfect take away breakfast

We had to be in the city a few weeks ago.  A day trip filled with appointments and schedules to keep.  It was to be an early start so the night before I set to making my breakfast for the 3 hour road trip.  

I'm an organised traveller, and where I can I try at all costs to avoid having to eat crap fast food.

I've seen this idea all over the internet, it isn't a new idea by any stretch. My first attempt was with an overnight oat variety which i think was a wee bit too gluggy for me. Here is my lighter spin on a jar of breakfast.

I started with a good layer of natural organic yoghurt, a sprinkling of amaranth flakes and followed by an inch of stewed honey sweetened rhubarb.  Next was  a spoonful or 2 of my own mix of seeds and nut mix (goji berries, flaxseeds, chia seeds, chopped almonds, sultanas, and sunflower seeds), more yoghurt and topped off with some of my favourite walnuts chopped and a drizzle of honey. The next morning all I had to do was shower,  make a coffee, grab my breakfast from the fridge and go. 

On the way home, we were tired and hungry and wouldn't you know it we succumbed to the golden arches.  They are so sneaky being next to petrol stations aren't they.  I needed a sugar fix fast for the journey home and ordered a fillet of fish and a soy mocha.  I had this flash back to when I was really young and we  made this trip to the big smoke with my Dad once a year.  Where we lived only had Ollies Trollies, no Mickey D's and I use to internally pine for it.  My father would never venture near these places so I use to watch them go by the car window and I'd be gutted.  There was one time I remember actually getting up the courage to ask..."Dad, can we please get some Mc Donalds, please"....I couldn't believe it when he said yes and I got my very own packet of cookies and a cheeseburger.

Silly isn't it what we love as kids, now here I was eating my almost cold fillet of fish, the bun not a bit like bread and the fish, well I'm sure there was some of the fillet in the mix somewhere....it always leaves me feeling used and abused!  

So tell me, do you pack your food for road trips or do you fly by the seat of your pants and just grab whatever is on offer?  

Ciao, Jan.

Sweet as Hell Chocolate Brownie

Most of my friends are foodies, devotees of all good things eaten and washed down with a precious drop.  I also pride myself on remembering things they love to eat and what they don't.  My dear friend Michelle is a desperate chocoholic.  Well actually now I come to think of it, she is partial to anything of the sugared variety and she is just as sweet as her sweet tooth.  She very rarely drinks alcohol, its a wonder we are friends really :)  but when she does she orders the sweetest sugar rush going.  Kahlua & milk, Midori & lemonade oh and if you ordered her a slippery nipple it would have to be poured over ice-cream.  I watch in awe, twitching ever so slightly anticipating the sugar rush about to unfold.  

We have been firm friends for almost 20 years, bonded over high school misadventures of our husbands but also a love of talking and gluttony.  When the 2 couples meet, it is on.  Who can out do who in the cooking stakes.  Her hubby and I had a tzatziki off a while back, and I was devastated to crown him victor.  Which reminds me, we need a new challenge.  I need to win.

It is with so much delight that I've busted a gut to make the wickedest chocolate brownie I could think of for our annual Christmas shindig so here goes.  

Sweet as Hell Chocolate Brownie
2 cups SR flour
2 cups of sugar ~ I used 1/2 cup of caster sugar, 1/2 cup dark muscovado sugar and 1 cup of rapadura sugar
1 shot of espresso coffee, approx 30 mls
250g melted butter
2 whole eggs, beaten
125g dark chocolate, 85% cocoa
3/4 cup raw cacao powder
3/4 cup chopped walnuts

1. Preheat oven to 180c.
2. Line a slice tin with baking paper.
3. In a large bowl, sift in flour, sugar and cacao powder and a pinch of sea salt, chopped chocolate, and walnuts.
   
4. Stir in the melted butter, coffee and beaten eggs until all combined.
   
5. Spread evenly in the tray.  Don't under estimate the value of a spatula.  It will get every last lick of chocolate into that baking tray.
   
6. Bake for approximately 40 minutes or a little more.  Cool in tray on a wire rack and then pop into the fridge to cool way down before slicing. 

This is gorgeous as a hot dessert served with french vanilla bean ice cream. It was worthwhile adding the different sugars too for the added depth of flavour they gave the brownie.  I think I did Michelle proud, but I'm now calling my muffin top a brownie top.  The things we do for good friends!

     ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In decluttering news :) I DID the PLASTICS cupboard.... :D

Ciao, Jan

Beautiful beetroots.....

It’s the school holidays….bittersweet really, no rushing out the door but lots of time to fill in and whinging and nagging which I don’t do well…..its only Monday and I’m already filling the 2 weeks. Hubby is on nightshift for this first week which doesn't help, I’m no good at quiet.

I can’t wait for shopping day on Wednesday, must start my menu plan too. Might even share it to give you an idea of what we are noshing on.
I’m using up freezer stores of food which isn't conducive to writing a food blog so I’m going to share a recipe anyway. 

Seeing as its in season, I’ll go for beetroot. I love beetroot, raw and cooked but definitely not the tinned variety unless it’s an emergency.  I’ll treat you to a delicious salad I use with my over flowing supply. One tip to readers for now and in the future, my recipes are usually easy, I don’t have time to spend hours in the kitchen,  and also I’m terrible at measurements unless I’m baking. I go by feel, touch, and sight for lots of my dishes, if you think you need more of something or like or dislike an ingredient change it or add it. Especially when its only you and the family eating it, take some risks, try something new. I have a motto if it grows together it goes together. This is why I love making salads and savoury dishes, using up what you have either in the garden or at the back of the cupboard or fridge and making a delicious meal out of it. It sets my heart on fire.

Roasted beetroot, walnut & feta salad

4 small beetroots or 1 large one

few sprigs of mint if you have it but not necessary

Good squirt of balsamic glaze

2 good handfuls of rocket

1 small handful of walnuts

Enough feta crumbled  I’m using Geoff Jansz Marinated creamy Danish feta, its rich, creamy & stays solidish and not a crumbling mess

1 lemon for its juice, depending on how juicy it is

Give beetroots a good ole scrub and cut into quarters if using the smaller ones and eigths if larger. You needent bother cutting off the tops, they make it look pretty and are edible as long as cleaned up well. Place in foil with a balsamic glaze and salt and cracked pepper and a sprig or 2 of mint (I prefer sea salt like Maldon). Roast in a moderate oven, around 180 for 30-40 mins, until just tender. If you don't like the skin now while they are hot is the time to peel them, it will just fall off with some pressure from your fingers, use the washing up gloves if like me you don't want pink fingers. Allow  them to cool. Mix with other ingredients along with any juice left in the foil and add a good slug of evoo, touch more salt & pepper, and lemon juice. If you are watching your weight, just add a little evoo. Be gentle when tossing, you don’t want to totally mush everything up. If you happen to have some parsley and mint in the garden, chop it up and add it too, or a spring onion for that matter.This salad is great as a side dish to any roast meats or on its own with rice cakes(I don't like bread much, I'm a crunch low carb girl) spread with hummus or topped on a garlic pizza or in a wrap.

A word on rocket…..we love the stuff. My hubby grows it for us year round and there aren't many dinners we don’t have a salad with it or cook with it like you would spinach. If you have the inclination, take the time and grow your own. It tastes so soft and peppery compared to the horrible supermarket packet variety. Get some seeds, potting mix and a container, doesn't have to be a big back yard, a few old dodgy buckets would do, place in the sun and just remember to water it. This time of year that doesn't have to be that often. It’s so rewarding walking outside to get the ingredients for you dinner, and while you’re at it, grow some herbs too. Just the basics like flat leaf parsley, mint, thyme and rosemary will save you a bundle and add to your cooking so much. I know, it’s fine for me to say as my hubby does it all for me, but if he wasn’t around I’d get my hands dirty and do it, but with gloves on.

Ciao, Jan

                                       

                                                                      Our Rocket

Here's some pictures of our vegie garden at the moment, makes me laugh at the puppy proofing hubby has had to do.

Ciao, Jan