Monday, May 23, 2011

River Cottage Inspired Roast Beetroot Salad

Recently I’ve discovered the incredible, if weird, Hugh Fearnley-Whittingstall and River Cottage, his farm and the show it inspired.  Hugh is obviously passionate about going back to the roots of farming when you basically produced everything you needed – keeping a variety of animals and a veggie garden big enough not only to feed your family, but also to lay aside preserves and sell some for profit. 

Hugh is all things fresh, organic and carbon neutral.  He’s a big believer in bartering for the things you need and he often gets out there to learn new skills, documenting his successes and failures for the viewing public.  He also makes me homesick to be back on the farm churning out my own produce, free from the stream of flavourless crap dished up as “fresh” by most supermarkets.  Hugh is the only chef I’ve ever watched on television who has truly inspired me. 

Today’s little recipe is inspired by an episode of River Cottage Everyday where the focus was on vegetables.  I’m a big fan of fresh beetroot but I can only stand it fresh – so this is the time of year for it and this is definitely the recipe for it.  Thanks Hugh!

Ingredients
Rocket
Fresh Beetroot (I used four a bit bigger than tennis balls – smaller is sweeter and more tender)
Fresh cloves of garlic (I used eight)
Extra Virgin olive oil
8 x 3 inch sprigs Rosemary (cut the tips of the plant off because they’ll be softer and more flavoursome)
Balsamic vinegar (I used raspberry wine vinegar)
Brown sugar
Pepitas
Goat’s cheese (I used the South Cape spreadable stuff)

Method
Cut the leaves off the beetroot, peel and then cut into thick wedges.  In a tin (I used 23x23cm for the four beetroot I had and it was a good fit) splash in enough olive oil to cover the bottom.  Throw in the beetroot.
Crush the cloves of garlic with the flat of your knife blade, break apart a little with your fingers and spread over the top. 
Cut the sprigs of rosemary into 1-inch-long lengths and spread over the top.
Drizzle over everything a bit of olive oil, some vinegar and a fine sprinkling of brown sugar.



Cover the tin with alfoil (shiny side in) and bake at about 200°C for 45 minutes.
Take tin out of the oven, stir everything loosely with a spoon to recoat with oil and put back in the oven, uncovered, for another 15 minutes.

Wash the rocket and shake/spin/pat* dry.  Place roasted beetroot on top.  Add your goat’s cheese – either cumble it with your fingers or, if using the spreadable variety, rake the tines of your fork lightly over the cheese to break it up.  Sprinkle with pepitas, a quick drizzle with some more olive oil and that’s it!



*  I bought myself a salad spinner a couple of months ago and don’t know how I survived this long without it.  Which makes me a salad snob.  If I were you I’d only spin but if you’re not a purist by all means pat it or shake it dry.

Thursday, May 19, 2011

Mama Does Peppers

For her birthday Charlotte was given a rather annoying bright pink skipping rope with love heart shaped buttons which, when pressed, play very fast-paced boppy music with someone singing, “One, two, three and four….Come on…come on…up and down…up and down…”

Putting aside any filthy comments I might make regarding this little ditty, let me tell you that this wretched skipping rope is driving me nuts and has rapidly become the bane of my domestic existence.  Most especially since Baby James likes to clutch it to him, switching it on and off ad nauseum.

Today while I was at home alone with the little man (who was sick with his sister’s gastro), I decided to try and entertain him by embracing the evil thing and showing him what it’s actually for.  As the tinny androgynous voice urged me on I skipped…possibly for about the first time in fifteen years.

James giggled and laughed.  It amused him no end.  I, on the other hand, discovered just what the passage of time will do to your body’s jump rope abilities – especially when the passage of time has included two children who have…enhanced…certain…assets.  Significantly.

As I threw myself into doing peppers for James he fell about clutching his little belly and cackling madly.
“MILKIES!”  he screamed with delight, “MILKIES MAMA!”

Never again.

Wednesday, May 18, 2011

James the Naked Viking

I’ve mentioned before my son’s Viking-like nature.  He’s a lover of life and passionate about all forms of stimulation and indulgence.  Apart from a general love of being naked, he's also  recently discovered what’s down his pants and how much fun it is to play with it.  The last two mornings when I’ve gone in to wake him up I’ve found him already awake and buck naked, dancing around his cot giggling his head off - clothes and nappy tossed to the floor. 

The conversation after that went like this;
James:  Whizzy!  Whizzeeeeee!  No pants!  Whizzeeee!  Ahahahaha!
Me:  Come on you.  Time to get dressed.
James: No.  Whizzy.
Me:  No whizzy.  Pants.
James:  Nooooo.  *mournfully*  Whizzeeeeeee.  NO pants.  NO!
Me:  James, it's too cold.  You have to wear pants.
James: Cold?
Me: Yes, cold.  You're going to freeze.
James *frowning*  No cold.  *hopefully*  Hat?
Me: No hat!  Clothes!
*struggle to reclothe my son*

I probably wouldn’t be so worried if he was toilet trained and it wasn’t getting down to -7°C at night.  Tonight when I went in to do my usual check before going to bed myself I discovered that James has found a new way to maximise his naked time.  Toss his gear before he even falls asleep.


Friday, May 13, 2011

How to Prune Really Big Trees

Today when my neighbour asked me why I do all the heavy stuff around the place myself instead of hiring someone else to do it I almost shrugged and told him I’m fresh off the farm.  Except that I realised that after 15 years I’m not “fresh” off a farm anymore.  Huh.

Today’s totally crap garden job is pollarding the massive elm out the front.  Pollarding is a practice where you cut the whole tree back to its main parts in winter.  It keeps a big tree to a manageable size and is a technique used with fruit trees so the fruit stays within reach.  Unfortunately when you’re done your tree looks like this;



 And when the spring growth comes in it still looks douchey;



It’s kind of like a guy who’s bald on top growing long dreadies.  No balance. So when I "pollard" our elm I don't take everything - just the branches that are as thick as my wrist.  Leaves it looking a little bit more normal than the examples above.

Given how many of these trees there are it seems obvious that about twenty or thirty years ago the people of Canberra thought elm trees were the bomb.  An excellent fast-growing choice, they’re cool and shady in summer, bare in winter.  Unfortunately if they’re left unchecked they can become enormous and, being quite leafy and top heavy, they’re prone to coming crashing down in windstorms obliterating whatever’s in their path.  Luckily ours has been kept in check reasonably well and all I have to do is maintain it.  Still, it’s big and there was a huge amount of large branches due to come out this winter. 

I learned how to prune really big trees in the SES with a chainsaw.  This time there was no chainsaw and no crew to yank on a rope and pull the branches away from me as I cut them, but there are still some really good techniques you can use when pruning really big trees that will make it a peaceful, uneventful sort of meditation instead of an adventure fraught with unexpected eventualities culminating in a sheepish wait in triage for a doctor to come treat your concussion/remove your handsaw from your buttocks/stop the bleeding/reinstate your eye. 

First up is prep;

1.                  Make sure your ladder isn’t going anywhere.
2.                  Make sure your ladder is not directly under the branch you’re about to cut.
3.                  If you’re actually in the tree while cutting, plant your feet firmly and lower your centre of gravity by squatting a bit.  If you can, lean back against a sturdy part of the tree.  The big thing is don’t ever rely solely on your arms for balance because you may need both of them suddenly if your branch jack-knifes or twists.  Also make absolutely certain that wherever you’re putting your feet is strong enough to take your weight.  Bounce on it to check if you’re not sure.  Firm footing is crucial.
4.                  Before you cut anything big, use your secateurs to remove the smaller twiggy bits.  Don’t bend them out of the way because Murphy’s Law says those little bastards will flick back into place, usually blinding you, just at a crucial moment when you most need your sight/balance.
5.                  Don’t keep anything sharp in your pockets.  Secateurs, hand saws – leave them on the ground or hang them from a branch.  If you fall, you really don’t want to land on them.
6.                  While we’re on the subject of what to do with saws and secateurs, I like to put a long length of cord through the hole in the ends of mine and hang them off the tree, even while I’m using them.  This serves two purposes.  One, if you drop them you won’t have to climb down to get them again.  Two, if you need to drop them in a hurry and jump clear, you’re not going to land on them or have them land on you.

Now on to the nitty gritty, the actual cutting.  Even though my branches were quite thick, the elm is a soft wood and being green it’s not hard to get through it with a hand saw.  Plus, I’m just not chainsaw-enabled at the moment*.  But whether you’re using a hand saw or a chain saw, the principles are the same for safe removal of branches.

7.                  Use a rope with a hook on the end.  Just chuck it up and over the branch, hook it to the rope and there you go, instant leverage.  Invaluable.
8.                  If you have someone to help you, get them to man the hook and rope.  Even if you know for certain a branch won’t be able to fall on you it’s still useful to have someone tugging it in the right direction as it comes down.
9.                  This is a big one – where to cut.  Ideally you want to cut so the branch will fall away from you (duh, right?) but there are some things you can do to help stop it from twisting the wrong way and, if you need it to move as it falls this technique will help you control where it goes, even if it’s massive.  The final benefit is that when you’re cutting a branch that overhangs your house, entertainment area, whatevs, this technique means it will come down slowly, by degrees until its weight is resting on whatever’s underneath it.  No broken roof tiles, no shattered glass patio table and no need to soothe your furious husband. 

So, here it is.  Cut from the top down and cut reasonably slowly.  The weight of the branch and our good friend gravity mean it will slowly fall in whichever direction the most weight is.  You will be amazed at how little effort you need to push even massive branches in the right direction when they start to fall like this – since the weight is still largely born by the tree, you can move it sideways just by pushing and you can also pull it straight down with your hook and rope.  The disadvantage to this method is that invariably the weight of the branch will eventually cause it to split but that’s okay – just tidy it up with your saw.  For my visually minded readers; green is good - red is bad.


10.             Finally – not all branches are straightforward.  My elm is a classic example of branches that go straight up, twisting on the way and it makes it difficult to predict in which direction a branch might come down.  If you don’t have someone with you to pull it away from you, you’re better off leaving it alone until you do.  If you are spectacularly overconfident, foolhardy and generally just a bit dumb like me** and you’re going to cut those suckers anyways, make sure you have a pretty quick exit strategy from wherever you are in the tree and when it goes pear shaped for the love of God drop the freakin’ saw and bail out safely.


Disclaimers:  I am not a professional tree surgeon and I do not have a formal qualification in this area.  I learned what I know through training in the SES and practice.  These are basic tips.  If you want to know more, find a tree surgeon course and if you do go it alone and you wind up in triage, you're on your own.


P.S Attention birthday fairies;  I would love a chainsaw for my birthday.  Even just a douchey*** little one.

*  Apparently this brings comfort to people who know me.  Huh.
** I solidly blame my father for this one.  I’ve seen that man up a ladder perched on the tray of his truck with a chainsaw in a windstorm.  I’ve also seen the end result when a branch he was cutting twisted and his chainsaw went into his knee.  You'd think I'd have shaken my head in disgust over his antics enough times to actually learn something.  Apparently not. I personally think I've inherited some sort of foolhardy gene that goes, "sure it might be a massive branch and okay, you're balancing precariously four metres off the ground but how much damage can you really do with an $8.50 handsaw?  Trips to triage are for people with chainsaws."  Thanks Dad.
*** I never, ever use the word douchey but for some reason it has tickled my fancy today.

Tuesday, May 10, 2011

Food For Fighting a Cold

Poor little James had a mild cold last week – not unusual for a kid who attends day care.   Unfortunately over the weekend we watched helplessly as it descend into quite a serious cold.  By Sunday evening he was off his food and miserable.  He went to bed after having almost no dinner but, at exactly two minutes past midnight*, his coughing became so bad that he threw up.  Distraught, tired, sick and freaked out, all he wanted was to be cuddled by Mum.  So we quickly changed him, cleaned him up and then Daddy dealt with the mess while Mama soothed and rocked.

Half an hour later we had fresh sheets, new blankets, clean jammies and a cleaned up baby.  Naturally just as we were drifting back to sleep poor little James did it all over again.  Smelling sour and sick he commenced screaming for me, wanting nothing more than to be closely held to Mama, in spite of the thick coating of sick. 

These are the glamour moments of parenting no one is putting a picture of on Twitter.  This is why celebrities have nannies and cleaners.  You may see Miranda Kerr breastfeeding in heels but I doubt you’ll ever see her wide-eyed and stunned, a hysterical child burying itself and it’s sick into her hair and dressing gown**.

But when your babies are sick and you’re their only comfort, what can you do but hold them?  Well, you can also pass them to Daddy in the shower while you go and change your own clothes.

At one in the morning, as Daddy tried to clean him up under the shower, little James lost it, screaming “Mama” over and over at a hysterical, ear-piercing pitch.  He was so loud and frantic that I was convinced the neighbours would call the police and report a particularly nasty incident of child torture.  It seriously sounded like we were applying a branding iron instead of a warm shower with a carefully set temperature.  Thank goodness our neighbour on that side is a 92-year-old lady with hearing issues or some sort of elite special crimes unit would have been breaking our door down.

All cleaned up with fresh sheets and blankets, but still traumatised, I made the executive decision to keep James with me, reasoning that the warmth and the elevation of his head thanks to Mama’s arm under his head would help ease the coughing.  It worked like a charm.  Poor baby James turned into my body, snuggled as closely in as he could and sighed, eyes blinking sleepily while I stroked his face.  Eventually he was warm enough and calm enough for me to tip him back into his own bed where he snuggled down, sighed and slept.

Today not only was the little man still obviously ill, but he’d managed to pass it on to his Daddy.  I bleed inside when my family are sick and, instead of just dosing them up with drugs I like to provide comforting, nourishing food to help them fight off their lurgies. 

Nothing fights a cold like soothing pumpkin soup, accompanied by some damper – the whole shebang fortified with lashings of garlic, black pepper, onion and rosemary to help the healing.  



Everyone has a favourite way of making pumpkin soup.  Here’s mine;

Pumpkin Soup
Butternut pumpkin (squash for our American friends)
Brown onion
Olive oil
Stock powder
Fresh garlic

For every kilo of pumpkin (approximately), dice a brown onion and fry lightly until cooked in the olive oil.  When cooked, add two cloves of fresh garlic (minced or crushed) and stir for a minute until the garlic is fragrant and cooked.  Throw in the chopped up pumpkin (cubes measuring about a centimetre square), give it a quick stir and then add made-up stock until the level of water is just a centimetre or two over the pumpkin.

Simmer until the pumpkin starts to fall apart and then remove from the heat.  Leave for at least half an hour to cool.  Then blend it with a bar mix or your food processor.   Reheat and serve hot (with a dollop of cream cheese or sour cream and a liberal sprinkle of black pepper).

Damper
3 cups self raising flour
1 teaspoon salt
125g butter
125ml milk
125ml water
Rosemary leaves
Black pepper
Caster sugar
Brown onion

Preheat the oven to 220°C. 

Cut about 25-30g from your butter and melt in a saucepan over low to medium heat.  Finely dice the brown onion and cook slowly.  When it becomes translucent, sprinkle with caster sugar (about a teaspoon) and continue to cook until caramelised (turning brown) then remove from heat.

In a big bowl sift the flour.  Add the salt, a liberal sprinkling of black pepper and a considerable quantity of rosemary leaves (fresh or dried, but make sure there’s lots and that it’s finely chopped).  Mix slowly, adding the onion a bit at a time, until combined.

Pour the milk and water into a heatproof jug with the butter.  Pop it in the microwave and heat until it’s hot and the butter’s melted.  Make a well in the flour and pour in the milk/water/butter mix.  Stir through until combined.  You may have to finish it off with your hands but the dough shouldn’t be sticky. 

While it’s still warm, shape the dough into balls and press them close together on a sheet of baking paper on a tray.  Bake the pull-apart loaf until it’s browning on the outside.  Serve hot with your pumpkin soup.



* So technically Mother’s Day was over and there was no excuse for kicking Charles out of bed to deal with him.
** I do have to say that the mere fact that there are breast feeding photos of Ms Kerr on the Internet and that she’s the one who posted them shocked me.  So who knows?  Maybe she’ll keep on keeping it real and we will see a photo like this.

Sunday, May 8, 2011

Chocolate Flower Arrangements

A few precautionary words before we get into the nitty gritty – first of all, do not nurse these arrangements in the car.  With pointy bamboo skewers sticking up it’s not hard to imagine what could happen in an accident.  Secondly, because not all of your greenery will be able to reach the water I suggest using hardy greenery like a photinia and only making your bouquet an hour or two before you present it.  Alternatively, you can make the chocolate flowers with fake leaves and fill the wet oasis foam with real greenery.  More on that later.

SO.  For today’s little project you will need;

A box of wrapped chocolates (I’ve gone with Ferrero Rocher)
Bamboo skewers
A brightly coloured bowl or mug
Oasis foam
Florist’s tape (a sticky sort of tape in various shades of green that will stick to itself when used)
Scone cutter/steak knife
Greenery



I’ve chosen a tall red mug for today’s arrangement.  The first step is to fill it with oasis foam.  I used a scone cutter that fit just inside the mug to score the top of the foam and then used a steak knife to cut it down until it slid neatly into place.



Push the pointy side of the bamboo skewer into your chocolate.



Wrap the florist’s tape around the skewer under the chocolate a couple of times to secure it.  Choose a sprig of greenery that looks good under the chocolate and begin binding it to the bamboo skewer with the florist’s tape.



Continue to wind the tape down to the base.  This gives you a chocolate “flower”.



Place the chocolate flowers into the oasis, arranging them as you go.  When you’re done, fill the remaining space with greenery and remember to fill your container with water.



Like any flower arrangement you can play with cellophane, tinsel or other flowers (maybe even real ones).  In the example below I wasn’t sure when I’d be able to give the gift to the intended recipient so I chose to make the chocolate flowers with one or two plastic leaves.  All the other greenery is photinias and they were able to access the water so the arrangement would last.  A personalised, hand-made card in matching colours put the finishing touch to the whole shebang!


Tuesday, May 3, 2011

Thank You SO Very Much Ms Perry

Charlotte’s a big fan of Katy Perry’s “I kissed a girl”.  Having already declared her intention of growing up and marrying a princess* by the age of four she adopted this awful little ditty as her anthem the instant she heard it on the radio.  After many wistful, “Mama I wish you would play me that song about the girl who kissed that other girl” requests I finally caved and bought it off iTunes for her.

Much to my disgust and Madam’s delight it’s been on repeat for the last 24 hours in my car whenever Charlotte is present.  She’s even singing the words in the shower.  The cutest thing of all though was today on the way home.  As the talentless Ms Perry rollicked around in the background Charlotte started to laugh.

“Mama?  You know how she says ‘I hope my boyfriend don’t mind it?”
“Yes darling.”
“Well I think that part’s silly because if she’s got a girl and she’s allowed to kiss her why would she even have a boyfriend?”
Hmmm.

*  As opposed to growing up and being a princess which she thought was the stupidest idea ever when she could marry one instead.