Spotted Dog

April 1, 2012

Nice easy recipe from The Press

  • 450g plain white flour
  • 1 tsp bicarb soda
  • 1 tsp salt
  • 2 tsp sugar
  • 75g sultanas
  • 1 egg
  • 350-425ml buttermilk

Preheat oven to 220 degrees.

Sieve flour and soda into a bowl. Add salt, sugar, sultanas.

Mix and make a well in the centre.

Break egg into measuring jug and add milk to 425ml. Pour most of the mixture into the flour. Mix together. Add more milk if necessary for a dough that is not too wet and sticky. Don’t over mix.

Turn dough onto floured surface. With floured fingers pat dough into a round approx 6cm thick. Place on dusted baking tray and cut a deep cross in the dough.

Place in oven and reduce temp to 200 degrees c. Bake for 35-40 minutes.


No Knead Bread

February 6, 2012


Just made a batch – not too bad, recommended. Mine was a bit too wet so tended to stick to everything but final result was pretty good. Nice crunchy crust and inside nice light dough.

Runner Bean Chutney

February 6, 2012


Clearly we are not the first people to discover that runner beans are pretty productive!

Haven’t tried this recipe yet but it is now on the list

Runner beans and fennel

February 3, 2012

Happened to have a bit of a surplus of runner beans and fennel – lo and behold, this seemed the perfect recipe! Tried it and it is very tasty – recommended.

Candied Walnuts

April 17, 2011

Copied from Richard Till in Sunday Star Times

1 cup walnuts, 1 tablespoon balsamic vinegar, 4 tablespoons brown sugar, 1 tablespoon olive oil

Heat cast iron skillet over medium heat. Add the oil and then the walnuts and stir well. Cook for three minutes stirring frequently. Add the sugar and vinegar stirring well until sugar is dissolved. Cook for a further minute then turn out onto some baking paper to cool.

Just off to try it now – will let you know how I go

Stewed Quinces

April 10, 2011

Experimented with quinces in the slow cooker.

Pretty easy really – peeled them with potato peeler, quartered, cored and then chopped into chunks.

I did about 5 quinces, into the slow cooker on high and enough water to approx half cover them. I put three tablespoons of raw sugar on top. Give them a swirl around and then leave them too it. Once they started boiling I turned it down to low and left them for about 2 hours. They change colour a little bit, going a nice soft pink.

They come out a little tart but I think about right – would go well with a little bit of ice cream or cream.


Found this recipe – haven’t tried it yet – sounds like a lot of sugar but will give it a go. Still looking for the recipe for stewed quinces – was not very complicated and worked well