The Kruidkoek is a traditional Dutch recipe, with the mixed spices a nice warmer for the colder months. Traditionally it’s baked in a bread pan and sliced, but I like to bake it in a square baking tray and cut up in squares.
The ‘Mock Apple Choko sauce’ I made with the kids at the Cobargo Public School in the Stephanie Alexander Kitchen Garden program and they loved it.
https://thetriangle.org.au/wp-content/uploads/2015/10/Cake-2-1.jpg195259Darryl Butlerhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDarryl Butler2020-12-08 21:38:222021-01-06 16:11:04Kruidkoek and Mock Apple Choko Sauce
Preheat oven to 160C. Line two large baking trays with baking paper.
Prepare the ingredients : Remove the stems very quickly by grabbing the base of the stem with one hand and pulling outwards along the stem to slide off the leaves. Tear the leaves into bite size pieces. Rinse the kale and dry the leaves very well in … Read more »
3 brown onions 4 cloves of garlic 30 cm piece of fresh ginger 2 fresh red chillies, deseeded 1 large bunch of fresh coriander leaves picked 1 red pepper, deseeded 1 yellow pepper, deseeded oil /ghee or butter, large knob or good splash of either 2 teaspoons brown mustard seeds 2 teaspoons fenugreek seeds 2 teaspoons fennel seeds 1 handful of curry leaves big chunk of fresh tuna from Bermagui, enough to feed 6, … Read more »
Apple tart (serves 12) 4 kg golden delicious apples (or similar) 2 kg granulated sugar (less if you prefer more tart)
Ginger Cream 600 ml Tilba Valley cream 3 tsp local pure honey 2 tsp finely grated ginger
Peel and core apples, using a mandolin, cut widthways into 2 mm thick slices. Place apple in overlapping concentric layers in a 28 cm ungreased springform tin, sprinkling liberally with sugar between layers and pressing down apples as you go. Apples will reach just above side … Read more »
https://thetriangle.org.au/wp-content/uploads/2015/10/tart5.jpg178284Darryl Butlerhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDarryl Butler2020-12-08 21:28:312021-01-06 16:08:40Baked apple tart with ginger cream and pistachios
During the Cobargo Folk Festival we hosted the delightful guitar duo from Western Australia, Guy and Damian from Desert Child. I’d made pear muffins for the first time, simply because I had several ripe pears. They were out-of-this-world!
I’ve since made blood plum muffins, banana and pineapple muffins and the latest batch from rhubarb and frozen blackberries, another great combination.
So here’s the recipe for Pear Muffins endorsed by Desert Child
Harvest days are here and I am busy chasing my garden’s bounty and the generous overflow of friends’ abundance.
I’m loving the satisfaction of bottling and preserving – seeing the wonderful array of reused jars cadged throughout the year filled with summer goodness. My corn, leeks and tomatoes are jumping out of the garden demanding to be used. The following recipe for a polenta slice is really versatile – can be eaten hot or cold as a main … Read more »
Kruidkoek and Mock Apple Choko Sauce
/in Preserves, Recipes /by Darryl ButlerThe Kruidkoek is a traditional Dutch recipe, with the mixed spices a nice warmer for the colder months. Traditionally it’s baked in a bread pan and sliced, but I like to bake it in a square baking tray and cut up in squares.
The ‘Mock Apple Choko sauce’ I made with the kids at the Cobargo Public School in the Stephanie Alexander Kitchen Garden program and they loved it.
Kruidkoek (Spice cake)
Kruidkoek (Dutch Spice Cake)
Crispy Kale Chips
/in Recipes, Starters /by Darryl ButlerEquipment
Ingredients
Preheat oven to 160C. Line two large baking trays with baking paper.
Prepare the ingredients : Remove the stems very quickly by grabbing the base of the stem with one hand and pulling outwards along the stem to slide off the leaves. Tear the leaves into bite size pieces. Rinse the kale and dry the leaves very well in … Read more »
Keralan baked fish
/in Mains, Recipes /by Darryl Butler(serves 6),
3 brown onions
4 cloves of garlic
30 cm piece of fresh ginger
2 fresh red chillies, deseeded
1 large bunch of fresh coriander leaves picked
1 red pepper, deseeded
1 yellow pepper, deseeded
oil /ghee or butter, large knob or good splash of either
2 teaspoons brown mustard seeds
2 teaspoons fenugreek seeds
2 teaspoons fennel seeds
1 handful of curry leaves
big chunk of fresh tuna from Bermagui, enough to feed 6, … Read more »
Baked apple tart with ginger cream and pistachios
/in Desserts, Recipes /by Darryl ButlerApple tart (serves 12)
4 kg golden delicious apples (or similar)
2 kg granulated sugar (less if you prefer more tart)
Ginger Cream
600 ml Tilba Valley cream
3 tsp local pure honey
2 tsp finely grated ginger
Peel and core apples, using a mandolin, cut widthways into 2 mm thick slices. Place apple in overlapping concentric layers in a 28 cm ungreased springform tin, sprinkling liberally with sugar between layers and pressing down apples as you go. Apples will reach just above side … Read more »
Fruit or Savoury Muffins
/in Desserts, Recipes /by Darryl ButlerDawn Hollins
During the Cobargo Folk Festival we hosted the delightful guitar duo from Western Australia, Guy and Damian from Desert Child. I’d made pear muffins for the first time, simply because I had several ripe pears. They were out-of-this-world!
I’ve since made blood plum muffins, banana and pineapple muffins and the latest batch from rhubarb and frozen blackberries, another great combination.
So here’s the recipe for Pear Muffins endorsed by Desert Child
Wet mix ingredients:
… Read more »
Polenta Slice
/in Recipes, Starters /by Darryl ButlerHarvest days are here and I am busy chasing my garden’s bounty and the generous overflow of friends’ abundance.
I’m loving the satisfaction of bottling and preserving – seeing the wonderful array of reused jars cadged throughout the year filled with summer goodness. My corn, leeks and tomatoes are jumping out of the garden demanding to be used. The following recipe for a polenta slice
is really versatile – can be eaten hot or cold as a main … Read more »