Indian Spiced Pumpkin Scones- Frugal Friday

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cityhippyfarmgirl

With cooler weather finally arrived, it’s quite nice to have the oven on again for longer periods. No sweltering in the kitchen, followed by desperate throwing open of windows to catch a passing breeze. Instead, an inviting warm cosiness, that encourages lingering within the kitchen and regular taste testing.

Team that kitchen warmth up, with the last of the afternoon sun and a hungry belly- and scones it is. Not just any scones though. Savoury scones, that speak of autumn colours and warming spices.

Just the thing to go with a chunky soup.

cityhippyfarmgirl

Indian Spiced Pumpkin Scones

50g softened butter

1 cup mashed local pumpkin

1 tsp dried coriander

1 tsp cumin

1/2 tsp tumuric

1/2 tsp cardamom

1 1/2 tsp salt

2 1/2- 3 cups s/r flour*

(*depends on the water content of your pumpkin)

Cream butter and spices together. Whisk in all other ingredients except the flour. Fold in flour with a knife. Turn out on to a floured surface and lightly knead, just until the ingredients come together. Make a roundish shape circle with the dough, and roughly divide. Pop on to a baking tray and bake at 210C for about 20 minutes.

Cheap, easy, and seasonal.

thankful for being a mama

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 cityhippyfarmgirl

cityhippyfarmgirl

cityhippyfarmgirl Today is Mother’s Day.

A day I’m incredibly grateful to be able to celebrate. Not only as a mother but also celebrating my own mother.

Years ago I wondered whether I would ever get the chance to be a mother. I hoped and wished. Shed tears when I wasn’t, shed tears when I was. An incredibly journey, that has brought every known emotion along with it.

Today I’m thankful for my children for allowing me to experience every single one of those emotions. As without it, I’d be a completely different person, and certainly not for the better.

I’m thankful for my other mama friends who are always such a wonderful source of support. Friendships that are so rarely properly acknowledged, and yet those tiny moments, those meet ups, those conversations, those coffees… have the ability to completely change a day. Hours of tantrums, tears, lost shoes, and late school times- forgotten in the space of a minute with a softly placed hand on your arm, a knowing smile and a ready laugh.

A few days before, I was asked what I wanted to do on Mother’s Day. I wanted nothing flashy, nothing fluffy. No arguments, and yelling. I wanted a slow morning, filled with pancakes and biscuits. Hand drawn cards, sitting next to deep pots of chai, surrounded by the ones I loved the very most.

I wanted to take them all in, count their little toes and fingers as I had done on the day they were born. I wanted to read stories, play games, dance in the lounge room. I wanted snuggles on the couch and kisses at the table. I wanted a slow day, to enjoy everything I truly loved about being a mother. That’s what I really wanted to do.

(And after all that. I wanted to sneak off, to go sit in a café, nurse a luke warm coffee…. while they all cooked dinner.)

Happy Mother’s Day Mama’s, you do a truly amazing job.

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Biscuit recipe is from SBS Food Safari- Plum Jam Biscuits and they were delicious!

Purple Carrot Cake

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purple carrot cake purple

Purple isn’t a colour that holds a strong part in my life. It seems to come up in flicks and flecks and then disappears again.

When I think of purple I think of the purple cabbage dish my mum used to make as a child…oh how I used to shudder knowing that was going on to my plate. Any offers of her to make it again as an adult have been politely refused as really…you can’t fight history.

Purple, and I think of the beautifully scented lavander that sits outside my front door. A heady large bush that seems to have a constant stream of buzzing bees dancing on it’s purple flowered heads. Brush past it with your hand just after rain shower and you are rewarded with a heady scented smell that clings to finger tips.

I once had an oversized costume jewellery ring with a purple stone centred in the middle. An old flatmate had given it to me on my birthday. It wasn’t a considered birthday present, it was more the fact that I appeared in the room at the same time as he unveiled the ring. We used to joke that he had got it off someones dying finger….given that he used to keep a large axe in his room, and periods of ridiculously erratic behaviour… probably not a joke I would find quite so funny now.

Purple was on my leg recently. A peach sized bruise that I didn’t have the foggiest idea of how it got there. For two weeks I was reminded of the fact that I didn’t remember how something so big and sore had got there in the first place. (What is it about bruises that make you prod it routinely to make sure it still hurts?)

Purple is also the colour of an old brooch that has sat in a small wooden of mine box for a very long time. I’ve never actually worn it, so it still sits in little drawer surrounded by a purple ribbon, ready and waiting for that one day.

So what does purple have to do with my carrot cake? Well clearly I’ve used purple carrots. Those carrots with the deepest darkest of colour. Carrots that stain your fingers when you peel them, and carrots that scream out to be made into a cake. Not just any cake though. I had played with my carrot cake recipe before, using the purple carrots and all I got was dark coloured flecks through out. Where was the purple? (Like in this sourdough.) I needed to somehow let the carrot cough up its colour without becoming a stodgy lump by cooking it too much. I also didn’t want to put any vegetable oil, or sugar in there. Raising your eyebrows a little? Nope, stick with me.

Local honey and sultanas for sweetness. Pecans and wholemeal spelt for flavour. Carrots for well, purple. And voila, purple carrot cake. Maybe purple is going to hold a bigger part in my life now after all.

Purple Carrot Cake

400g grated local purple carrots

100g melted butter

150g local honey

3 beaten free range eggs

1 tsp cinnamon

50g roughly chopped pesticide free pecans

50g natural sultanas

150g wholemeal spelt flour

150g s/r flour

Grate carrots and melt just the butter just a little with them either in a pot or microwave. Just enough to melt the butter- which also releases the purple colour. Mix through remainder of the ingredients, leaving the flours until last, then folding them through too.

Bake at 180C for approximately 45 minutes, in a greased and lined tin.

the assistent- part two (bread nerd stuff)

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cityhippyfarmgirl

A few people lately have been asking me about my Assistent Original mixer and how it has fared since I got it 6 months ago. Well, what to say?

I love it.

I love, love, love it.

Effortless. For any bread maker it really is effortless. The fact that I can put the ingredients in, dial up the timer and walk away from it, is truly a miraculous thing.

Not only that, it also does well with mixing non bread ingredients. Whipping two egg whites is a breeze, just as well as the bigger amounts of bread dough.

To date, I still haven’t put the mixer to the 5kg test that it apparently can go up to with bread dough. The most I’ve put in there would be about the 3kg mark in any one time (about 6.6 pounds.) With the larger amounts of my sourdough it does ride up the hook a little initially, but it should, that’s a whole lot of dough in there. The lowest setting is more than adequate for mixing the bread dough, and (quietly) mixes it really well. Even with a lower hydration dough and mixing the salt in after a fairly lengthy autolyse period- this dough still gets a good even work over.

cityhippyfarmgirl So have there been any problems with the machine, and any peculiarities or tips worth noting?-  The only tip vaguely worth mentioning is that when making bread, the machine likes the majority of the liquid in at the beginning, and sitting at the bottom, rather than the flour first. I always hold back my liquid a little, as flour, starter and other ingredients all have a factor in how much water is needed. (eg. If 625mls are needed, I’ll put 500mls in the initial dough mix, and then slowly add the remaining, in the first minute or two of mixing.

cityhippyfarmgirl Other Attachments- I still haven’t purchased any of the extra attachments that you can buy for the mixer. (Basic model comes with- dough hook, double whisk, cake beater, bowl scraper, dough roll, and lid.) I’d be very curious to know how some of the extra attachments work also seeing them in action, but at this stage I haven’t needed any. As the basic model suits all my baking needs.

So would I recommend one?- Yes. In a heart beat. I will wax lyrical to anyone that vaguely mentions the word ‘mixer’ to me. Kenwood, Sunbeam, Kitchenaid, Thermomix are all fine and dandy, but if you are serious about baking, bread making in particular and want more oomph in your kitchen, this mixer really is the bees knees.

How much love?- If my machine died today, I would order another one tomorrow, I love it that much. (However it won’t die, as I suspect this Swedish love is going to be around in my kitchen for the next twenty plus years.)

cityhippyfarmgirl

For more details on how I came to this mixer, what kitchen requirements I had, other reviews, and various other links, please see my original post on this machine.

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* I don’t get anything by writing this review, this is purely to help out anyone that might be in a similar position, looking for a new mixer and unsure of what to get for their baking needs. Would I recommend it?… Yes, it’s still awesome.

* If anyone has any specific questions that I might be able to help with, please do ask in the comments.

In my kitchen… lie honey and spelt

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 The kitchen floor is strewn with flour, my nails have dried dough embedded round the edges, and there is a softly residing smell of something that had vanilla in it from the oven.

My kitchen, where breakfasts, lunches and dinners begin and dishes mount with heady regularity.cityhippyfarmgirl

 Tomato and olive oil flat bread headed for a party in the park. Easy to make and easy to take.

DSC_0070 copyWon Berenberg products.  I was VERY excited to hear that I had won a Berenberg hamper of goodies from the lovely Amanda at Lambs Ears and Honey. Beerenberg is a lable that you probably recognise from grocery aisles. Why would you pick a jar or bottle up? Because, it’s locally made (SA) with local ingredients. Do you know how increasingly rare that is on supermarket shelf these days? (Expect rant post to come soon, as this truly drives me nuts.)

DSC_0074 copy

Farmers Markets goodies- $30 this cost. Locally grown just out on the edge of Sydney. Chemical, and spray free, and picked just a couple of days before. The farmer who lovingly grew all of this, predicted I would have a girl. She’s so busy with her market stalls at various farmers markets around Sydney I haven’t had a chance to tell her…that she was right. Instead, I show her my love by choosing where my vegetable dollar goes.

Honey and wholemeal spelt (oh and not to forget buckwheat) are probably my two most reached for ingredients in my baking at the moment. They both feel honourably wholesome and I’m loving the results they both give out. Old recipes are being switched round and new recipes are being tinkered with.

honey spelt

These biscuits are another version of the honey biscuits I’ve been making for quite awhile now. Easy, healthy, no sugar and flexible. More butter will make them crisper, more honey and they will be chewier, don’t squish them down and they will stay as little round domes. Easy

Honey Spelt Biscuits

150g softened butter

200g honey

1 tsp vanilla

375g wholemeal spelt

Mix it all together, roll into balls, squish them down slightly onto a lined or greased tray. Bake at 180C until golden.

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For more kitchen action, have a peek into Celia’s kitchen and some of the others linking up.