Merryn's Menu: Coconut Pandan Ice cream

Merryn's Menu: Coconut Pandan Ice cream: Ice cream - a summer staple! This coconut pandan ice cream is fresh and delicious, reminding you of summer holidays. A few years ago...

Merryn's Menu: Coconut Pandan Ice cream

Merryn's Menu: Coconut Pandan Ice cream: Ice cream - a summer staple! This coconut pandan ice cream is fresh and delicious, reminding you of summer holidays. A few years ago...

Coconut Pandan Ice cream

Ice cream - a summer staple!

This coconut pandan ice cream is fresh and delicious, reminding you of summer holidays.

A few years ago, I was very lucky to win a holiday for two, to Airlie Beach in tropical North Queensland.

This included accommodation, breakfast daily and the bus trip there and back.

If you have ever travelled 1,900km on a bus (coach) interstate, you will relate to my experience.

I was three months pregnant with our third child, and happy to leave the other two with my parents for a week's holiday.  

It was all great, travelling at night time; sometimes snoozing and drinking hot chocolate at every convenience stop to try to help you sleep more.

By the time we reached Ballina for breakfast it was early morning and I would have loved a pillow.

At Surfers Paradise, I just wanted to get out and have a break.

When Brisbane was reached it was the end of the line for that bus and we had to carry our bags, literally across a tarmac to another waiting bus.  We seriously considered getting a taxi to the airport to fly the remaining distance.  

Refreshed by the half wait in Brisbane we stretched our legs and felt ready to continue our journey citing that the bus trip was after all, just another part of the prize package.

A decision we regretted one hour later.

Still, it was amazing scenery and the views from Brisbane through to Hervey Bay were superb.

Through  Rockhampton and Mackay to reach Airlie Beach we had travelled by bus 

enough kilometres to last a lifetime!

One of the sights I did enjoy were of the Pandanus bushes. 

Technically called Pandan these bushes thrive in hot and dry conditions

although we live in a sub tropical climate they grow well here.

My husband and I had an amazing time at Airlie Beach and thoroughly enjoyed the stay, flying or boating to the neighbouring islands daily, feasting well and I would certainly recommend this trip to everyone.

P.S.  We braved the bus home again, I think we slept the whole way and survived to tell the tale :D

This is my Coconut Pandan Ice Cream to reflect these memories.

2 cans (800ml) coconut milk
600ml thickened cream
1 1/2 cups caster sugar
4 pandan leaves tied in a knot

Put the coconut milk, sugar and cream into a saucepan.  Bring to a simmer then add the pandan leaves tied in a knot and stir well then  simmer for 5 minutes, stirring occasionally.  Remove pandan leaves and discard.
Put mixture in the refrigerator and chill  for 1 hour.
Churn in your ice cream maker as per instructions.  If you don't have an ice cream maker you can put the mixture into a freezer suitable plastic container with a lid on.  Rake a fork through it after 30 minutes.
Freeze until ready to use.

Buon appetito, Merryn

Merryn's Menu: Fig and Ginger Jam

Fig and Ginger Jam

Home Made Fig and Ginger Jam

Figs are my most favourite Fruit

This year our fig trees have fruited prolifically.  There are so many figs and we have been picking them for more than three months.   I have eaten them, dried them, grilled them, jammed and cooked them, but I needed something new to do.  I considered a fig chutney, much like a mango chutney as an accompaniment to hot spicy curries.

I stumbled across this great post on kitchenlaw and had to give it a go.

My version of Ginger and Fig Jam (Chutney)

1.1kg fresh figs
750g white sugar
2.5cm piece of fresh ginger, finely chopped
zest and juice of 2 limes
1 teaspoon vanilla extract
1 teaspoon cinnamon

Cut off the stalks and wash the figs.  Chop them into 1cm cubes and place in a large non-reactive saucepan.
Turn the heat to medium and add the remaining ingredients.
Bring to a boil them simmer until thick approx 45 mins.
Test if done by placing a saucer in the freezer and put a teaspoon of jam on it to see if the jam has 'set'.
Ladle the jam into the sterilised jars, screwing their lids securely.

Sterilise your jars by placing them in a cool oven, turn to 150 celsius then let cool.
Place the lids in boiling water for 10 minutes.

I will be serving this as an accompaniment to hot curries 

which is why I didn't increase the amount of vanilla extract 

or cinnamon which give this jam a truly unique flavour.

Buon appetitio, enjoy Merryn

Fig and Ginger Jam

Home Made Fig and Ginger Jam

Figs are my most favourite Fruit

This year our fig trees have fruited prolifically.  There are so many figs and we have been picking them for more than three months.   I have eaten them, dried them, grilled them, jammed and cooked them, but I needed something new to do.  I considered a fig chutney, much like a mango chutney as an accompaniment to hot spicy curries.

I stumbled across this great post on kitchenlaw and had to give it a go.

My version of Ginger and Fig Jam (Chutney)

1.1kg fresh figs
750g white sugar
2.5cm piece of fresh ginger, finely chopped
zest and juice of 2 limes
1 teaspoon vanilla extract
1 teaspoon cinnamon

Cut off the stalks and wash the figs.  Chop them into 1cm cubes and place in a large non-reactive saucepan.
Turn the heat to medium and add the remaining ingredients.
Bring to a boil them simmer until thick approx 45 mins.
Test if done by placing a saucer in the freezer and put a teaspoon of jam on it to see if the jam has 'set'.
Ladle the jam into the sterilised jars, screwing their lids securely.

Sterilise your jars by placing them in a cool oven, turn to 150 celsius then let cool.
Place the lids in boiling water for 10 minutes.

I will be serving this as an accompaniment to hot curries 

which is why I didn't increase the amount of vanilla extract 

or cinnamon which give this jam a truly unique flavour.

Buon appetitio, enjoy Merryn

Merryn's Menu: Home Made Dried Figs

Merryn's Menu: Home Made Dried Figs: Dried Figs Saving Summers' Fig Harvest for use all year long. This morning, I walked around the garden as I always do on a sunny ...

Home Made Dried Figs

Dried Figs

Saving Summers' Fig Harvest for use all year long.

This morning, I walked around the garden as I always do on a sunny morning before leaving for work.

I felt compelled to walk to the most northern point of our backyard

when

I heard a little splash and saw a brown striped frog frolicking in a plastic crate that was half full of water. 

I wasn't sure if the frog could climb out or not, as when tadpoles turn into frogs they have to 

be able to climb ashore or they will drown.  Taking a wooden garden stake I propped it 

into one corner of the crate so the little frog could climb up on it to escape to firm ground. 

It is a good feeling knowing you have helped a smaller and vulnerable species survive today.

Talking about survival, I love figs and wish they would stay on the tree for the whole year.

As they do not, I decided to preserve some by dehydrating them.

I finally have the drying procedure worked out perfectly.




Firstly you cut off the small end stem.
Slice the figs in half horizontally or if they are
extra large, slice them into 1/3's or even 1/4's.

Make up a solution of 1 tablespoon Ascorbic acid to every 1 litre of water.
Ascorbic acid is basically Vitamin C so get some chewable Vitamin C tablets and crush up 4 tablets.
Stir this solution, just use cold water, don't heat it.
Soak the fig slices in this solution for 10 - 15 minutes as soon as they are cut.
Then, drain them in a colander for 10 minutes to remove any excess liquid.
(Note, the ascorbic acid solution keeps the bright fig's natural colour when they are dried)



Place them on the drying racks, making sure they do not touch each other.

  Place the lid on, lock into position and turn to the highest speed.

These figs will take between 20 - 24 hours to totally dry.

 Take the lid off and turn after approx 10 hours.

Look at these gorgeous figs.

Their sweet aroma fills the house.

These were touch dry after 20 hours.

Let them cool, then vacuum seal for long storage.

Figs preserved this way will keep 

In the Pantry   3 - 12 months

In the Fridge        1 - 2 years

In the Freezer       Indefinitely

To use, you can re hydrate them in water or juice overnight, ensure there is enough liquid to cover the figs.

Or you can simmer them in water or juice.

For biscuits and desserts, chop the dried figs as they are before adding them to the recipe.

Dried figs can also be eaten and enjoyed straight from the packet.

Buon appetitio, enjoy, Merryn 

In Marches Autumn

Autumn in my Garden

March brings so much variety with many fruits almost ripe, a total gardener's delight!

Last year I had one Pitaya, this year there are 19, although 2 are on my neighbour's side of the fence.

Both of my arms were badly scratched retrieving the prickly branches to bring 17 back on my side.

Pitaya (Dragon fruit)

The first quinces have been picked. This tree was planted twelve months ago, it is clever to grow 5 fruit.

There are 20 olives brining in this jar, 20 this year, a whole bucketful next year~!

We have an abundance of figs.  Black Genoa, Brown Turkey, White Adriatic and a Yellow seedless variety (Please inform me if you know it's name.)
Fresh figs, grilled figs, fig jam, dried figs did I mention fresh figs?  Their flavour is sublime.

Soem need more protection from birds than other varieties.

A selection of chillies, from mild through to cayenne and jalapeno hot.

Plus our first lime of the season.

We have two bunches of bananas growing, which will ripen in different months.  Both suckers came from the same tree but one was moved to a different part of the yard where a crop of bananas will ensue.

Eggplant (aubergine) black, glossy and healthy.

This Tuscan Kale plant was riddled with caterpillars, so I pruned it right back

and now it has re-shot, producing fresh, young kale leaves.

Corn, behind a chicken proof fence, soon to produce luscious corn cobs.

Since being planted in the ground this bay tree is bursting with life.

Green papaya, I love to make green papaw salad with these lovely specimens.

Tamarillos (Bush Tomatoes), proudly clumped together.
These will turn a bright, dark red when ripe.

Ever present chicory, pick all the leaves and it will re-shoot to produce another plant.

We are still picking tomatoes, so much nicer than any store bought variety.

A Rockmelon vine with flowers trailing along the ground.

One of the free ranging chickens eating everything in it's path.

I hope you have enjoyed strolling around my Autumn garden, 

please take the time to enjoy the other Garden Share Collective members gardens.

Buon appetitio, Merryn.

Merryn's Menu: Jam Filled Donuts

Merryn's Menu: Jam Filled Donuts: Fresh and light bursting with raspberry jam delight! The day started out well; I accidentally put salt into my son's coffee inste...

Jam Filled Donuts

Fresh and light bursting with raspberry jam delight!

The day started out well; I accidentally put salt into my son's coffee instead of sugar.
My husband's car wouldn't start and there was no fresh bread.
Do you ever have days like that?

When this happens there is only one thing to do - cook and create in the haven that is your kitchen.
My son forgave me for salting his coffee, the mechanic was summoned and the need for bread could wait.

Gather your ingredients
and make a strong cappuccino.

I think a jam filled donut should be as light as air, melt in your mouth and be satisfying all at once.
Much like fairy floss or a gentle souffle.   Light as a whisper yet as tasty as a truffle.

The melted butter, warmed milk and eggs.

This is the texture when the dough is combined.

Just one advantage to living in the country is that you can leave your keys in the car 

for the inspection whilst you remain happily cooking in the kitchen.

Sometimes, on days like this you just need some seriously comforting food.

(Remind yourself that you will be happy if this is the worst thing to happen this year.)

Jam filled donuts are a family delight.

Accompanied by a glass of cold milk or a hot steaming frothy coffee.

Gently knead the dough, lift and push with your fingers only.

Look at these puffy balls of dough.

Fry for 1 - 2 minutes then turn over.
Fry for a futher minute and remove with
a slotted spoon.  These look quite brown
as they were fried in rice bran oil.
Drain on paper towel
then roll in castor sugar
and squirt the jam inside with a nozzle
fitted to a piping bag.

So tasty, fluffy, delicious and enjoyable.

Raspberry Jam Filled Donuts

 A recipe adapted from taste.com.au

Ingredients

500g  plain flour

60g  castor sugar
3 teaspoons dried yeast
pinch of salt
250ml milk
100 grams butter
2 whole eggs
Rice bran, vegetable or canola oil for deep frying
1/2 cup raspberry jam (you could use strawberry instead)
Extra, 1 cup castor sugar

Method
Combine flour, sugar yeast and salt in a large bowl
In another bowl combine melted butter, warmed milk and eggs together then mix into the flour mixture.  You can do this in your mix master with a dough hook on low speed.  You don't need to add more flour even though it seems a bit doughy.

Knead on a floured surface until it becomes smooth.  Place in a greased bowl, cover and set aside for 1 hour, or until the dough has doubled in size.

Knead again on a floured surface, gently stretching and folding the dough for five minutes or until it is smooth and glossy.  Roll out dough to 2.5cm thickness.  Using a round cutter, approximately 7cm, cut out rounds and place on a lined baking tray.  Cover lightly with a tea towel and leave to rise for another 30 minutes.

Heat oil in a saucepan until a cube of bread starts sizzling straight away when dropped in the oil.
Gently place the donuts, about four per time and turn over after 1-2 minutes.  When puffed and light brown, remove and place on paper towel to drain, briefly, then roll in the extra castor sugar.

Place on a large tray and put the jam into a piping bag and insert into the middle of each donut, squeezing until sufficient jam is placed into each centre.

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Buon appeitito, Enjoy Merryn