January 16, 2012 at 10:05 am #517282
Got home last night from our trip. Thankyou so much Mauzi and Kim for such a wonderful time. I came away so inspired.
I am happy to be identified too, blonde in green top.January 17, 2012 at 1:05 pm #517283
Glad you got back Ok Weaver. It was great to catch up with you.
Forest Raven, the moussaka recipe (as close as possible from memory) is:
1 large egg plant
3/4 cup almonds, roughly crushed
3/4 cup walnuts, roughly crushed
1 can red kidney beans, roughly broken
1 can crushed tomatoes (or fresh if available)
1 heaped tablespoon tomato paste
1/2 cup white wine (on the day we used dry white)
corn flower to thicken
2 onions, finely chopped
4 cloves garlic
1/2 tsp mixed herbs
1 tsp oregano
a good pinch of mint
salt and pepper to taste
(also salt for soaking egg plant)
Vegan White Sauce:
Can coconut milk (used on the day but could be substituted with soya milk/rice milk etc)
Cornflower to thicken
salt and pepper to taste
Slice eggplant and sprinkle in salt – leave stand for one hour
and then wash and let dry. Fry or grill until brown.
Fry onions and garlic until translucent
Add kidney beans, both nut varieties and cook, stirring for a minute or two then add crushed tomatoes, tomato paste, white wine, herbs, salt and pepper.
Cook for 15 – 20 minutes on low heat. Stir occasionally
While this is cooking
Heat coconut milk, thicken with cornflower and add salt and pepper to taste.
Grease a small baking dish and add one layer of egg plant, one layer of bean/nut mix; another layer of eggplant, another layer of bean/nut mix, and top with the white sauce. Cook in the oven 1/2 hr to 1 hr on 180 degrees (200 degrees in a slow oven).
When comes out of oven, rest (if possible) for 20 minutes and then serve. It is one of those recipes that is often better the next day after refrigeration.January 18, 2012 at 10:04 am #517284January 19, 2012 at 12:08 pm #517285
The GTG was the highlight of my trip (oh ok one of many highlights). It is so lovely to spend time with like minded people and share experiences and knowledge.
Would love the orange cake recipe -that was supurb.January 19, 2012 at 1:27 pm #517286
weaver post=336310 wrote: The GTG was the highlight of my trip (oh ok one of many highlights). It is so lovely to spend time with like minded people and share experiences and knowledge.
Would love the orange cake recipe -that was supurb.
How was the tennis? :cheer:January 19, 2012 at 2:29 pm #517287
Forest Raven, Hope you saw the Moussaka recipe a couple of posts back. DH was pleased you liked it as he just pulled it out of his head at the time.
Weaver, will track down the recipe and post here soon.January 19, 2012 at 2:43 pm #517288
mauzi post=336323 wrote: Forest Raven, Hope you saw the Moussaka recipe a couple of posts back. DH was pleased you liked it as he just pulled it out of his head at the time.
Weaver, will track down the recipe and post here soon.
Oh my ………DH has a wonderful head!!!!January 19, 2012 at 3:24 pm #517289
Whoops, yes I meant to say thanks for extracting it from his great head…then I got called away! So thanks, I still need to copy and paste it into my recipe folder! Sooooooo yum! Best ever…and I’ve tried a few recipes! :woohoo:January 20, 2012 at 7:27 pm #517290
Hi Forest Raven :wave: The tennis was really good but I would have rather stayed longer at the GTG. The tickets were a gift from my sister so I had to show up :woohoo: :kiss:January 20, 2012 at 9:06 pm #517291
The Jaffa Cake recipe from DH – Gluten free by the way for anyone that is interested.
4 Large Oranges – preferably Navels (ie no seeds)
2 cups Almond Meal
1 cup sugar
4 eggs (separate – whites and yolks)
2 tsp baking powder
250 gm block chocolate
600 ml bottle of cream
1 splash of vanilla essence (to make the Chantilly cream)
and some extra sugar for the cream (approx 1/2 cup)
Boil the oranges (with skin on) for 1/2 hr, changing water once – take out of the water, puree as is (do not peal) and let cool
In the meantime, whip egg whites to firm peaks
Beat Egg yolks until frothy
Mix into the egg yolks, almond meal, baking powder, orange puree, sugar and mix, then fold egg whites through mix
Pour into two 8″ tins (small cake tins) and bake until brown
At this point, I have found it successful, before taking the cakes out of the tins, to put into freezer until firm. This makes assembly easy as the cake can be fragile at this stage.
Make chantilly cream by whipping cream, sugar and splash of vanilla essence.
Take chocolate and put in double boiler, cook until soft. Add 1/4 – 1/2 cup of cream, stir to make gnash.
Spread a layer of gnash over the two inside layers of the cake. One will be the top (with gnash only) and the other use some of the chantilly cream to make a filling (this will be the bottom). Put top on so that you now have a single cake.
Use the rest of the chantilly cream on the top and sides.
Take some of the left over gnash,dip a kitchen fork in it and drizzle over the top of the cake to get a streaky effect.
Pipe 8-10 peaks of chantilly cream around the top outside edge of cake and place a piece of mandarin (with seeds out) and put on top of each peak.
Let cake defrost and enjoy. Hope that all made sense by the way. :D:
A picture of the cake at the GTGJanuary 31, 2012 at 7:27 pm #517292
Late to the party, as ever! I am finally back home in WA and finding it all a bit strange! Arriving back into 42 degree heat didn’t much help 🙂 Our last few weeks in Tassie were pretty crazy, and we didn’t see nearly enough, despite giving ourselves a month. But we will return!
Thanks so much Mauzi and everyone who came to the GTG – was so much fun, informative, challenging and very yummy! The food was amazing and so plentiful – I’d imagine you are still working through the leftovers. (Thanks to Mr Mauzi for the recipe for that amazing mousaka). Your place is an inspiration.
Had a lovely time camping at Forest Raven’s place, and so glad they came back early so we got to have a good chat (despite the fact she was constantly pestered by Miss 6 year old, who also did a good job of removing any raspberries in sight!) Was so jealous of their vege patch, which was bursting at the seams. A sad contrast to my poor patch, which after a couple of months of neglect and the perth summer is gasping. We loved Deloraine, although we can’t afford it, but second best for us was the Lilydale Scottsdale area where we saw some pretty tempting properties. Now to serve out our time at work and save money like crazy so we can make the move a reality! In the meantime I’ll have to hassle some WA ALSers for GTG to keep the good juice going.January 31, 2012 at 7:53 pm #517293
Glad you got home safely. I also returned home to stinking hot weather and went into my usual Ï just have to move back to Tassie” state of mind. It is a tad cooler this week so I am feeling better about being here. Mind you I have everything I could possible want here except pigs and I have talked a friend into sharing some with me and for the time being they will live at his place until I can convince DH to have them here.
Scottsdale is a lovely area, my mum had friends who lived there and I have lovely memories of visiting as a child but then I love all of Tassie.
How long do you think it will be before you can realistically move????February 1, 2012 at 2:44 am #517294
thanks! yeah the return to the heat sucks doesn’t it? I am really over it.
I cant wait to get back to Tassie to see more – we are planning at least a quick couple of days in winter to look some more, just to be sure 🙂
We saw an amazing house the day before we left which i was ready to buy on the spot – it was done with rendered cord wood, which looked amazing, and had the most fantastic indoor/outdoor rooms I have seen – the sunroom was like a sauna – could have grown mangos and bananas in there easily i reckon!
Over one of my last glasses of lovely Tassie white wine we sensibly talked ourselves down, and decided rather than rushing out and getting a second mortgage so we could have the house, it would be infinitely more sensible, tho sad, to just work at paying off more of the one we already have. And that we probably need to put in another year doing that. So a year at least I think. Which makes me sad – after the trip I was all ready to get moving as soon as possible and escape from the day job but I will just have to be patient!February 1, 2012 at 7:13 pm #517295
Hi Everyone – Looks like you all had a great time.
We’ve only just moved back to Tassie from the mainland and have JUST got decent internet on after 2 months of dial-up which was useless, so we’re also back online. Look forward to getting to know you all :wave:February 1, 2012 at 7:18 pm #517296
Hello tweetyoz :wave: and welcome back to the island.
Where abouts are you?
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