Fried Ham Wraps

On Sunday I was hanging out wet clothes washing and taking off what was dry from the line.
My mother had arrived over for coffee and naturally helped me to do the washing.
"You should turn your good clothes inside out when hanging them on the line" Mother said.
"Mother" I replied "Washing the clothes is not an art form, it is something to do as quickly as possible".

I think lunch should be like this too, cooked as quickly as possible so you can enjoy your day.

N.B.  Most of our mothers did not work after they were married, and had ALL day to do chores.

                             Take one wrap and fill half of it with whatever fillings you enjoy.  
                                                Include cheese so the wrap melts together.

Super Quick Lunch Time Fried Wraps

2 white sandwich wraps per person (you could use burrito wraps)
sliced ham
mozzarella cheese, grated  (you could use tasty or cheddar)
tomatoes, finely sliced
pickled jalapenos, sliced
olive oil, to brush wraps

Lay one wrap on a tray, add 3 slices ham to cover one half of wrap.
Place sliced tomato on top, sprinkle with black pepper, then add the sliced jalapenos and sprinkle with cheese.  Fold over top, brush lightly with olive oil.
Heat griddle pan over medium heat, carefully place folded wrap on top and cook for 2 minutes.
Brush exposed side with olive oil then gently turn over with a spatula to brown underside for 2 minutes.  If desired, you can turn again at a 90 degree angle to create this cross hatch effect, fry for 1 minute then turn over at 90 degrees to create the crosses on the other side.
Place on a plate and cut into triangles.  Eat warm, or at room temperature.

Bon appetito, Enjoy, Merryn.

I ask you, seriously, do you turn your clothes inside out on the line so they don't fade?
Does anyone actually enjoy washing clothes?
I would rather be in the kitchen cooking, or walking in the garden.

Citronella Spray for Keeping Insects at Bay - My Unique Creation

The recent rain has meant mosquitoes have laid eggs and bred, well, more mosquitoes.
Flies that lay dormant for winter have resurfaced now that it is Spring.
My bees do not like commercial anti-insect sprays and have been attracted to - yet repulsed by these sprays so we do not like strong smells in our garden.  Nor do we like bee stings.

I will always use a natural alternative whenever possible,

such as this Citronella Anti Insect Spray. 

Distilled water is basically fresh rainwater that has been allowed to settle for a few days.

This Citronella Spray has a light, pleasant fragrance and is nice on your skin.

This product has been road tested in my backyard, directly in front of bee hive entrances.

Citronella Anti Insect Spray

250ml distilled water

2 teaspoons olive oil

130 drops Citronella Essential Oil

Diffuser bottle in which to store the spray.

Pour in measured water, add olive oil and count citronella drops.  Put on lid and shake to disperse.

Give it a light shake before using so that the oil is mixed through the water.

Enjoy, safely, Merryn.

Fijian Omelette - my unique creation

Whilst staying in Fiji every morning we would delightedly traipse down to breakfast by the ocean.
Breakfast was a delightful feast of fresh, tropical fruit, wicked pastries, hot fare or congee.

But it was the gorgeous "Egg Bar" where I inevitably strayed to on each sunny morning.

The warm and happy smiles of the Fijians were constant and a pleasure to see each day.  Bula!

When we arrived home, refreshed and relaxed 

I took up the tradition of frying these delightful omelettes each morning. 

Naturally, we called them "Fijian omelettes"

Dice your ingredients firstly, then heat up 2 tablespoons olive oil in a small pan.

Fry the vegetables/bacon for about two minutes then sprinkle with salt.

Pour over 2 eggs beaten with 2 tablespoons milk.

  
When the egg is almost set, sprinkle cheese on one side.


Then fold over so the cheese
melts in the middle.

Fijian Omelette for One

2 eggs, preferably free range, beaten with 2 tablespoons milk

2 rashers bacon, diced

1/4 capsicum, diced

1/4 onion, diced

1 small red chilli (optional) finely chopped

1 tomato, diced

2 mushrooms, finely sliced

1/3 cup grated cheese (cheddar or mozzarella)

2 tablespoons olive oil

Heat a small frying pan over medium - high heat.
Add the olive oil, swirling to cover bottom of pan.
Add the bacon, capsicum, mushrooms, tomato and chilli if using.  Cook for two minutes, stirring occasionally.  Sprinkle with a little salt, then pour over the beaten egg.
Turn heat to low and cook for about 4 minutes.
Place grated cheese over one half, then fold the other half on top to form a semi circle.
Cook for a further minute, then slide onto plate to serve.

Bon appetito.  Enjoy, Merryn.

Merryn's Menu: Preserved Lemons - so simple to make at home.

Merryn's Menu: Preserved Lemons - so simple to make at home.: I have a few cookbooks, many on different cuisines as you take a gastronomic trip around the world. Going through different cooking phases,...

Preserved Lemons - so simple to make at home.

I have a few cookbooks, many on different cuisines as you take a gastronomic trip around the world.
Going through different cooking phases, Preserved Lemons crop up in many Middle Eastern recipes.

How pretty is this on your pantry shelf!

The first time I was given a jar of preserved lemons, no one told me to discard the flesh.

They were really bitter.

These are funny looking specimens.

However, the preserved lemon rind is delicious.

Finely chopped and added to a mozzarella, tomato and olive salad with a lemony dressing,

or slow cooked in a delicious sauce with roasted lamb.

Preserved Lemons

Ideally use organic, unwaxed lemons.

8 lemons, washed and dried

1 1/2 cup fine sea salt

1 cinnamon stick

3 dried bay leaves

1 tablespoon black pepper corns

1 extra lemon, juiced

2 cups boiling water, approximately.

Large glass jar with a tight fitting lid, sterilised.

Cut lemons vertically into quarters but not the whole way through, just so that they open outwards.

Pack the lemons with salt and place into the bottom of the jar, pushing them together so they fit snugly and with no gaps.   Pour some salt on top of the bottom layer, add half of the spices, then lay the remaining lemons on top.  Cover with salt, add the remaining spices and cinnamon stick. 

Squeeze over the juice of one lemon and cover the lot with boiling water.  You do not want the lemon protruding above the liquid.

Seal, label, then place into a dark corner of the pantry for one month.

When using, remove the lemon, taking out how much you require and rinse in fresh water.

Discard the flesh and any pith then finely chop the rind to use in many recipes.

Bon appetito, enjoy Merryn

Sourdough Loaf cooked in the Breadmaker - my unique creation.

Bring our your bread maker, dust it off and cook a perfect sour dough loaf in it, overnight.

The benefits of sourdough bread are myriad but essentially -

Sourdough bread is more digestible than normal white bread and more nutritious as well.
Lactic acids in the sourdough bread ensure the vitamins and minerals in the flour are
more available to your body by helping to neutralise the phytates in flour
that would inhibit their absorption.
 The sour dough bread is more digestible and less likely to cause food intolerance issues.
The acids also slow down the rate at which glucose is released into the blood stream
which lowers the bread's GI (glycaemic index).

There was not a recipe for sour dough loaf in any recipe book I have, 

so it seemed sensible to prepare it as normal, let it rise overnight in the tin, 

so the wild yeast could further ferment.

Then I baked as per any bread loaf after eight hours.

Sour Dough Breadmaker Loaf

Place 200g sourdough starter in a bowl

Add 300ml cold filtered water

400g plain flour (I use bakers flour)

1 teaspoon salt

1 teaspoon white sugar

Mix all together lightly in a bowl until just combined.

Place into the bread maker tin provided that is inserted in your bread maker.

Put into bread maker, click into place, choose setting (crusty)
and set timer so it is baked and finished for your 7am breakfast.

* Makes 750g loaf

This dough needs to rest for at least 8 hours before baking (up to 12 hours is okay).

Next time I will use the bread maker unit to initially mix the dough, then have a delayed start so it will still bake eight hours later.

The resulting loaf is light but with the unique sour dough texture you expect from sour dough.

We ate it fresh for two days and toasted on the third day.

Bon appetito, Enjoy Merryn

Merryn's Menu: Lemon Myrtle Biscuits - my unique creation

Merryn's Menu: Lemon Myrtle Biscuits (cucinato da zero): There is a lovely retired man who walks his terrier late every afternoon past my home. We have had many pleasant conversations and I know his dog's name is Tubby.

I asked my husband what the man's name was and MOH (my other half) replied "I can't remember if it is Bill or Ted as when he told me I remembered Bill and Ted for name association ".
I therefore assumed it had to be Bill.
Yesterday we were having a very long discussion on the footpath and I invited Bill to look at our tiled floor as he was considering re tiling his floors.  His wife, who ambled along later came to introduce herself, then MOH joined us as well. 

I bravely referred to Bill by name during this conversation, only to find his wife slapped him on the shoulder and said, loudly, Ted here ... 

See the little lemon myrtle specks in these cookies.

Outside of my kitchen window is a beautiful Lemon Myrtle Tree which has a gorgeous and strong fragrance.  The leaves are divine in both tea, cookies, yoghurt and cakes.  The flowers are delightful. 

(P.S.  Next time I see Ted I will explain why I called him Bill by accident.)

Lemon Myrtle Cookies

1 lemon, grated zest and juice

3/4 teaspoon dried lemon myrtle leaves

(I dry 2 leaves in the microwave for this then crumble them in the coffee grinder)

1 cup castor sugar

pinch of salt

120g unsalted butter, softened but not melted

1 1/2  tablespoons  olive oil

2 eggs

1 egg yolk

1 tablespoon vanilla extract

2 cups plain flour

1 cup fine semolina

1 teaspoon baking powder

1/4 teaspoon bicarb soda             

1/2 cup extra castor sugar for dipping

Whisk together in an electric mixer; the lemon zest, lemon myrtle, sugar and salt, beat for 1 minute to help the flavours permeate the sugar.  

Add the butter, olive oil and lemon juice then beat until white and fluffy.

Add the eggs one at a time, then the egg yolk, beating until well combined.  Scrape down the bowl with a spatula and whisk again until it looks shiny.  Add the vanilla extract and mix through.

Remove from mixer, add the flour, semolina, baking powder and bicarb of soda then mix with a wooden spoon lightly, until just combined.

Cover tightly with glad wrap and refrigerate for one hour.

Preheat oven to 170 Celsius (340 Fahreneit) and cover two trays with silicon or baking paper.

Roll pices of dough into balls roughly the size of walnuts, dip into the extra castor sugar and place slightly apart on the baking trays.

Bake in the preheated oven for 12 minutes until lightly golden.

Leave on trays for 2 minutes then remove to a wire rack to cool.

Lemon Myrtle Biscuits - my unique creation

There is a lovely retired man who walks his terrier late every afternoon past my home.
We have had many pleasant conversations and I know his dog's name is Tubby.
I asked my husband what the man's name was and MOH (my other half) replied "I can't remember if it is Bill or Ted as when he told me I remembered Bill and Ted for name association ".
I therefore assumed it had to be Bill.
Yesterday we were having a very long discussion on the footpath and I invited Bill to look at our tiled floor as he was considering re tiling his floors.  His wife, who ambled along later came to introduce herself, then MOH joined us as well.

I bravely referred to Bill by name during this conversation, only to find his wife slapped him on the shoulder and said, loudly, Ted here ...

See the little lemon myrtle specks in these cookies.

Outside of my kitchen window is a beautiful Lemon Myrtle Tree which has a gorgeous and strong fragrance.  The leaves are divine in both tea, cookies, yoghurt and cakes.  The flowers are delightful.

Soft, light mixture.

Roll the balls into walnut sized pieces.

Lightly golden, firm and slightly crispy.

(P.S.  Next time I see Ted I will explain why I called him Bill by accident.)

Lemon Myrtle Cookies

1 lemon, grated zest and juice

3/4 teaspoon dried lemon myrtle leaves

(I dry 2 leaves in the microwave for this then crumble them in the coffee grinder)

1 cup castor sugar

pinch of salt

120g unsalted butter, softened but not melted

1 1/2  tablespoons  olive oil

2 eggs

1 egg yolk

1 tablespoon vanilla extract

2 cups plain flour

1 cup fine semolina

1 teaspoon baking powder

1/4 teaspoon bicarb soda             

1/2 cup extra castor sugar for dipping

Whisk together in an electric mixer; the lemon zest, lemon myrtle, sugar and salt, beat for 1 minute to help the flavours permeate the sugar.  

Add the butter, olive oil and lemon juice then beat until white and fluffy.

Add the eggs one at a time, then the egg yolk, beating until well combined.  Scrape down the bowl with a spatula and whisk again until it looks shiny.  Add the vanilla extract and mix through.

Remove from mixer, add the flour, semolina, baking powder and bicarb of soda then mix with a wooden spoon lightly, until just combined.

Cover tightly with glad wrap and refrigerate for one hour.

Preheat oven to 170 Celsius (340 Fahreneit) and cover two trays with silicon or baking paper.

Roll pices of dough into balls roughly the size of walnuts, dip into the extra castor sugar and place slightly apart on the baking trays.

Bake in the preheated oven for 12 minutes until lightly golden.

Leave on trays for 2 minutes then remove to a wire rack to cool.

Bon appetito, enjoy Merryn