Spiced Orange Blossom Honey Muffins

Makes 18 patty pan size

Heat the oven to 180C.

Line muffin tins with patty pans.

Ingredients:

2½ cups Four Leaf 85% light flour

6 tsp. baking powder

90g butter

1/4 cup sugar

2 good Tbl. Do Bee orange blossom honey

2 finely chopped or grated cooking apples

1/3 cup Tasmanian walnut pieces

1 tsp. cinnamon

2 1/3 cups made up of the juice of 1-2 oranges plus milk

1 egg, lightly beaten

Mix flour and baking powder together in a large bowl.

Rub in butter to coarse crumbs.

Add sugar, apples, cinnamon and walnuts.

In a small bowl combine beaten eggs, liquid and warmed honey.

Gently stir the honey mixture into the dry ingredients only until roughly combined and there is no dry four left.

Using 2 dessert spoons, fill all the patty pans with all the mixture.

Place into heated oven and bake 20 minutes. Check after 15 minutes and cover with foil if necessary.

When done, remove each muffin from the tins and cool on a wire rack.

Serve warm with yoghurt and a little extra, warmed Do Bee orange blossom honey drizzled over.

Great cold, in lunch boxes!

Bespoke Sasafras Racks for Spice Oils, Panforte time, Tasmanian-grown Tea!

(For the full newsletter, click here.)

Sasafras Spice Oil racks
Alex, from Bruny Island, has made mini spice oil racks for me, from Tasmanian sasafras so you can have your herb and spice oils at hand, on display and not have them falling over. They come with 6 slots and will sit beautifully on even a very narrow ledge.
Great Christmas gift idea! More info here.

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It is Panforte time again!
This GF Italian Christmas cake of nuts and chocolate with brandy is pressed into tins and baked until almost crisp. I made my first batch yesterday and they will be available in limited supply at the Cygnet Market from now until Christmas. You can also order them from me. Prices and options here….

Panforte

Tea from Allens Rivulet!
The list of Tasmanian grown foods is ever increasing with the latest being an exquisite tea which Hugh says is the best he has ever had. Gordon and Jane Brown grow tea in Allens Rivulet, south of Hobart. Their half-hectare patch of land is the southern-most tea farm in the world. More here.
I now also sell Tasmanian grown poppy seeds. So, if you want to make the fabulous poppyseed torte (GF) from a previous newsletter, why not use Tasmanian poppy seeds!

4

Sourdough Bread and Cultured Butter Workshops

Making sourdough bread is the simplest way of making bread. Believed to have originated in Egypt, where it just so happened that the grains they grew and milled behaved magically with the yeasts and bacteria in the air, sourdough bread has come to the forefront of modern day bread connoisseurs.

Following our greater understanding of the human gut, we also now realise the health benefits of slow food and the slow proving and natural fermenting of the sourdough loaf is part of this phenomenon. For those with some intolerance to gluten, sourdough bread is a godsend as the slow proving and fermenting uses up a great percentage of the gluten, unlike the fast and artificial process of using commercial yeasts.

Warmth is not required to prove the bread. Time is all that is required. A good, long proving time gives an excellent texture and that distinctive, sour taste.

In my workshops I teach you to make the best bread you have ever eaten, made simply, using the traditional, no-knead method from Egypt.

The workshop in my kitchen.

The workshop in my kitchen.

Following the fermenting theme, I also show you very easy cultured butter, which is common in France but expensive to buy here. Two litres of cream will produce about 1kg of the best butter you have ever had, cultured and delicious.

Here are the details –

The workshop runs in two separate sessions and is conducted in my kitchen at 4 Winns Road Cygnet.  The maximum number of workshop participants is ten.  That way we can comfortably fit in the kitchen and I have sufficient time to answer all questions and see that everyone receives the help they need.

The first session is on Friday evening and runs for one and a half hours. It includes how to make the dough,  the first rising, caring for the starter and tastings.  We also churn the cultured butter and learn about the culturing process.

Session two of the workshop runs on Saturday morning for one hour and  includes preparing for the second rising and how to bake it and more tastings (breakfast, with our cultured butter, coffee and teas!).  Specific times for the workshop sessions are confirmed on the booking sheet.

During the second session, participants can check out the goodies in the Pantry and stock up on their sourdough breadmaking (and general cooking) needs. With the 10% discount on offer for the participants on workshop day, the prices are very reasonable.

The cost of the workshop is $55 and includes enough flour etc to make another loaf at home. Of course you get the starter which will keep you going forever. The flours are all high quality organic flours from Four Leaf Milling in South Australia.  The workshop kit also contains one dough scraper, a handy (Australian made) measuring jug and more of my favourite recipes. We make the bread and butter together and I answer all your questions so that you go home confident to make easy, wonderful bread on your own.

Payment is by transfer to my bank account and must be completed before the workshop. Details are sent by email once the workshop participants are finalised.

That's me! I love these workshops as much as the participants.

That’s me! I love these workshops as much as the participants.

For those who do not reside locally, I recommend you search Airbnb for places to stay in Cygnet; there are several close by.  Find out more here.

Please feel free to contact me if you would like more information or to be put on the Sourdough Workshop email list for future workshop dates.

Feedback from some of my sourdough participants…..

November 2016….. We shared the loaves with friends.  They loved them as much as we did….Won’t make too often – way too dangerous  J

Thank you for your huge thought knowledge effort and generosity that goes into your workshops. We’ll tell all our friends about you  Kate

Flip and Ian

flip-and-ians-bread-nov-16

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Hi Kate

On the way home I had to stop suddenly for a bettong ( or similar) and when I got home I found that the dough had tipped out of the bowl and was embedded in the car mat !  Nevertheless I rescued it and carried on as per your instructions and it was fine and delicious. Thank you for finding this great method of producing sour dough !

Nicky
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