Jul. 19th, 2018


[info]megpie71

Meg Reviews Recipes: Boiled Apricot Nectar Cake

Source: Australian Women's Weekly "Quick Mix Cakes and Deliciously Easy Muffins" Cookbook, p81; ISBN: 1-86396-001-5; (c) ACP Publishing Pty Ltd 1999.

Okay, a quick plug for this particular cookbook as one of my absolute favourites at the moment. It dates back to the era of Women's Weekly Cookbooks where they were aiming at people who wanted to feed a family with minimal effort while holding down a full time job. The recipes are really aimed at the sort of person who doesn't own twenty-seven different types of baking pans and a full decorating kit, and who isn't aiming to win prizes at the local show, but rather to have something they can serve up to the family or to guests without too much effort. There's a few cakes in there which look a bit fancy, but most of the recipes are fairly straightforward and simple to do.

This is a fairly simple melt-and-mix cake recipe - you put your fruit, sugars and liquid ingredient into a saucepan on the stove and bring to the boil, simmer for five minutes, turn off the heat, stir in the butter and leave it to cool to room temperature before adding the eggs and the flour, stirring until combined, and pouring the mixture into the tin. Really, the most tedious part of this one is chopping up 250g of dried apricots (I found this the most annoying part because I was using a fairly heavy knife for it, and the blasted thing is a bit on the blunt side, so it needed a bit of force. A lighter and sharper knife would have been more effective) before you start. For me the trickiest part of the entire process was actually locating the "punch a hole in the can" can-opener we have so I could open the tin of apricot nectar (we're going to be having Apricot Chicken in the next few days, I can tell).

The recipe needed a bit more time in our oven than was recommended in the recipe book (about 25 minutes; this is a common problem with this oven, I'm finding - a more reliable oven which couldn't be used as a space heater for the whole house might actually cook things a bit sooner). Also, I should have started this recipe sooner in the day (I started it around 2pm) as it takes a couple of hours for the boiled up fruit component to cool down to room temperature, or at least to a temperature which won't immediately turn the eggs into scrambled eggs. I also had one of my standard problems with cake mixtures, namely, when I'm pouring them into the tin, they don't tend to co-operate nicely with the baking paper, and fall inside it - instead, I'll inevitably have some of the paper slump forward, catch some of the mixture along the way and wind up needing to be fished out of the completed cake. (Of such minor annoyances is a lifetime of home cookery made). But it is made and cooked, and I'll see how it turns out when it's finished cooling in the tin (the temperature is supposed to get down to 3C here tonight, so at least there's plenty of cool for it to be soaking up!).

Next day: Well, it came out of the paper and the tin okay, although slightly deformed from the lining paper having gotten tangled up with the cake. The cake itself winds up dense, fairly moist, and the main flavours I can taste in it are apricot and butter. The butter flavour comes through loud and clear in this one, and I'm not sure whether it's just because the pat of butter I'm working through at present is a rather cheaper-than-usual brand, or just because there's so much of it in the cake. Overall, a pretty straightforward recipe, easy enough to make, but I'm not sure I'm overly sold on the flavour. I might try it again with better quality butter, and see how things go.

It does last well - I think it took about a week for us to work through that one.

Difficulty: 1 out of 5
Spoons/Fuss and Bother: 2 out of 5 (chopping up the dried apricots)
Overall: 3 out of 5 - the main flavour I'm tasting in it is butter and apricot.
Considerations: It's a cake, so naturally it has gluten in it (plain and self-raising flour), along with enough sugar to stun a small mammal and heaps of butter, plus eggs. Don't eat a whole one in one sitting, and don't try to serve it to any vegans you know. Also, if you have an allergy to apricots, don't bother with this one.

This entry was originally posted at https://megpie71.dreamwidth.org/121319.html. Please comment there using OpenID.

Jul. 18th, 2018


[info]torino10154

Fannish things!

For once, not a RL post. Huzzah! LOL

Firstly, the lovely [personal profile] alisanne wrote me a super yummy Snarry drabble set for my birthday and you should definitely drop what you're doing right now and check it out! :D

A Fresh Approach, R, 100x10 on DW, LJ, IJ and AO3

Nextly, [community profile] firewhiskeyfic is back for another round on August 11!

Firewhiskeyfic Aug 2018

Lastly, for the curious, [info]bbtp_challenge and Secret Snarry Swap at [community profile] snape_potter will both be back again this year, deets for both will be coming in the next few weeks/month.

Jul. 15th, 2018


[info]megpie71

Five Things Make a Post 15 JUL 2018

Post below the fold )

How's things for everyone else?

This entry was originally posted at https://megpie71.dreamwidth.org/120960.html. Please comment there using OpenID.

Jul. 12th, 2018


[info]megpie71

Meg Reviews Recipes: Leggos Tuna Bake with Sundried Tomato & Caramelised Onion

Comes in a 500g jar, and I bought this at Coles when it was on special for about $2.50 - $3 per jar (yes, this is a Thing of mine; this is part of how I manage to make a budget of $30 per person per week for food stretch as well as it does).

I decided to try this as a result of basically realising at about quarter to three on a Sunday afternoon that I hadn't even thought about what we were having for dinner that night, and being sick of either leftovers or instant meals as options. So, okay, pasta bake. Now, pasta bakes are about the easiest type of meal out there to assemble - you cook up the pasta, you combine it with the sauce and the protein (tinned tuna, in this case), top with cheese, and bake in the oven until done. If you're baking it right after you've assembled it, it takes about 20 minutes at 200C to melt the cheese and heat things through. If you're like me and you assemble these things hours before you actually need them, and store them in the fridge until it's time to start cooking dinner, then the trick is to heat the whole thing at around 200C for about an hour, as this allows everything in the middle of your casserole dish to heat through as well as all the stuff around the sides.

I fancied this up a little by chopping up a leek and adding that to the tuna, sauce and pasta mix. I do this partially because I feel we need some kind of vegetable content with or in these things, and partially because it stretches things a bit further and makes everything taste a bit better. The leek will pretty much cook in the hour I'm heating things in the oven, so that's a bit of a mercy. The other minor experiment in this case is I'm trying pasta bowties to see how they work in these sorts of dishes (usually I'm using small shells, small spirals, or macaroni).

Because Himself got all organised and managed to stop off at a supermarket on the way home from picking up another computer component (he's involved in trying to get two rather finicky monitors to work properly), we're having garlic bread with this as well. What that means in terms of juggling executive function for these sorts of things (one of my bugbears) is that I have to remember to put the garlic bread into the oven to heat about ten minutes before everything's supposed to be cooked. Which I think I can manage.

And in the end... it turned out pretty good. Main note was, of course, tomato, and there was a bit of onion in there, mostly from the leek, I think. It certainly balances out the rather coarse texture of cheap tuna quite well. I'll probably buy some more the next time it's on special.

Difficulty: 1 out of 5
Spoons/Fuss and Bother: 1 out of 5 - the hardest bits about preparing this as directed are going to be opening the jar and the tin of tuna, and possibly the weight of putting the fully laden baking dish into the oven. Can be prepared well ahead of time and put in the fridge for later re-heating and melting of cheese (as per the post), so it's great if you need to time-shift cooking. If it's the only thing you're cooking, you can pretty much set a timer and forget about it, so you don't need to remember dozens of finicky steps along the way.
Overall: 3 out of 5.
Considerations: This one looks to be reasonably vegan-safe, provided you used mushrooms, quorn, or tofu/soy protein instead of tuna for your protein, and skipped the cheese (the only ingredients I can see on the whole thing which aren't obviously plants, plant-based or plant-derived are xanthan gum and yeast extract). If you're allergic to tomatoes, avoid this one. If you're allergic to tuna, dairy or gluten, make substitutions as required.

This entry was originally posted at https://megpie71.dreamwidth.org/120645.html. Please comment there using OpenID.

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