Saturday, 16 September 2017

Mum's Bran Loaf

Mum used to make this many moons ago when we were kids. Sounds a bit blah but it's a healthy, vegan loaf that tastes pretty good.  Mum of course didn't worry about vegan options - come on, meat and 3 veg all the way! - but this loaf is easily made vegan with the use of almond milk, as I do here.  

a bit of loaf with my butter :=)


1 cup bran - I used All bran cereal

1 cup sultanas or mixed dried fruit of your choice - I used sultanas, currants, cranberries and mixed peel

1½-2 tsp ground ginger

1-1½ tsp ground mace

1/2-1 tsp mixed spice

1/4 tsp ground cloves

3/4 cup of sugar - I used mostly raw sugar with a bit of vanilla caster sugar to top it off

1¼ cups of milk - I used almond but use whatever milk you fancy - cow's, macadamia, whatever

1½ cups of self-raising flour

a handful of walnuts (optional)


Place the bran, the fruit, the spices, the sugar, and milk in a large mixing bowl

Give it a good stir and leave for 2 hours covered with a cloth, or as mum said, stand 2 hours

Grease your loaf tin liberally with butter (or get hubby to do it)

Sift the flour into the bran and fruit mixture

Stir very well and spoon into the loaf tin

Throw the walnuts (if using) on the top

Bake at 180C for 1 hour or till a skewer in the middle comes out clean - check it after 50 mins.

If your nuts are starting to burn, whack some alfoil over the top in the last 30 mins.

Let it cool in the tin for a few minutes then put onto a wire rack 

Spread slices liberally with butter


I don't often use cup measurements (so imprecise) but as I am using mum's handwritten recipe, I will go along with her instructions.  As long as you use the same cup for each of the ingredients, all will be well

I am chuckling to myself here re the bran.  I had it in mind that mum always used All Bran cereal in this recipe but I am starting to wonder? Was it in fact just regular, normal bran?  Don't know; and All Bran is what's in the pantry.  (I texted my sister; she said yes mum used All Bran)

mum's handwritten recipe

As you can see, mum was pretty sparing with the details of this recipe.  I guess like many family cooks and cookery writers assumed, you would just know this cooking stuff.

ingredients gathered -  as Harry Potter might say 

ready for mixing

before and after 2 hours' standing

sift in the self-raising flour

before and after baking for an hour @ 180C

resting before devouring

yep slather it with butter

This must have been a wonderfully cheap loaf to bake for a big family. No worries about eggs or butter either.  These are the kinds of ingredients that would always be in the pantry.  Thanks mum!

my mace doodle 

Monday, 11 September 2017

Coast Hervey Bay - Restaurant Review

On our recent trip up north, we decided to take a couple of nights R&R at Hervey Bay, on the Fraser Coast.  Sadly we were a little early for the whale migration, and the dolphins were staying out of sight too.  But there was plenty to see, and plenty to eat.  We went for a pre-dinner drink at Coast, but then couldn't drag ourselves away so stayed for dinner too. 

looking in, 'cos we were sitting outside 

I started off with a rhubarb and rose Bellini, which was fabulous. Fruity and pretty and refreshing.  In fact, it was so good I had 2. Made up of rhubarb and rose petal purée, topped up with prosecco.

Bellini $13

cider $10

Mr P. had a cider, one of his faves.  I find it very sweet, but yes delicious. Since we were walking back to our hotel, he could indulge for once in something alcoholic.

house-baked bread $8

For our pre-dinner nibbles, we had house-baked bread with cultured butter and smoked salt.  This was so good.  I am a huge fan of smoked salt, so this was a winner for me.  Mr P. loved it too. But I wanted way more butter! :=)  It was a very teeny bowl with only a wee bit of butter.  I bet I could have asked for more.  The staff were very obliging in every way.

triple cooked fat chips $10

Mm, yes okay, we had chips too.  Triple cooked with rosemary aioli. Yep, nice and thick-cut and tasty.  They were very big; firm and tender if you get what I mean.  (I hate soggy chips).  These were just right.  

pear and rocket salad $11

So here's the healthy side dish: pear, rocket, candied walnuts and parmesan salad.  Also delicious.  Such a fab combination at any time. The walnuts were really fresh and crunchy; we both loved them.  And even my nemesis - rocket - was okay.  I just have this thing about weeds:=)  Sorry folks.  

zucchini textures $20

The zucchini was interesting.  Some of it was battered and stuffed as you can see.  There were also grilled chunks of it, and lots of dill scattered over.  I think it was stuffed with lemon and ricotta; also a great combo.

beef cheek $32

We had ordered beef cheek, but they mistakenly brought out beef short ribs instead.  They very kindly gave us a complimentary side order of cauliflower with almond cream while we waited for the beef cheek to arrive.  (Normally $12).  

And look at that gorgeous plate on which the cheek is reclining.  So delightful.  The beef cheek was very tender, and so full of flavour. It came with gremolata and smoked cauliflower.  Oh, and don't forget the onion ring on top.  I think it looked a tad odd up there, but it tasted like a battered onion ring, which can only be a good thing.

cauliflower with almond cream $12

This dish was very rich and creamy.  We were sooo full after all our starters, sides and tasting plates.  This just about did us in, but in a good way.

The staff were fabulous, efficient and friendly.  As we were sitting outside, and the sun was going down, they asked if we wanted to come in to the warmth.  We are tough old coots so stuck it out in the great outdoors.  Who could resist that sunset?  What a wonderful, flavoursome, enjoyable dinner we had.  If only we lived closer!

glorious sunset over Hervey Bay 

469 Esplanade, Hervey Bay QLD 4655
Ph: 07 4125 5454

Coast Menu, Reviews, Photos, Location and Info - Zomato 

Wednesday, 6 September 2017

Cumquat Marmalade - or is that Jam or Kumquat?

Odd just how many spellings of this fruit - also known as calamondin - are buzzing around the blogosphere.  And do we call it jam or marmalade?  I give up folks!  Let's just make it and eat it 'cos it's delicious.  I was very lucky to receive a bagful of home grown fruit from our English mates, who have a garden full of herbs and veg., and fruit of course.

These were the most exquisite, glowing orange globes; all soft and pretty.  Just crying out to be used in a conserve.  I had made cumquat jam years ago that took forever to make as you had to finely slice the fruit into teeny tiny pieces before boiling up with sugar.  Nup, I wasn't doing that again so I found an easy peasy recipe on the Net from the website EssentialKids.  So here is my version of that; clearly not for kids with the gin:=)

glorious glowing globes


1 kg. cumquats

5 cups water

2 (40 mLs) tbs lemon juice

5 cups of sugar - I used raw and white

1/4-1/2 cup of gin or vodka


Cut the fruit into quarters and place in a large (non-metallic) bowl

Cover the fruit with the cold water; cover the bowl with a cloth or cling film and leave to soak overnight

Next day, tip it all into a large, heavy-bottomed saucepan

Stir in the lemon juice and bring it to a boil

Turn down the heat till it is just simmering and let it go for 30 minutes

Now that the fruit is soft, tip in the sugar and stir till dissolved

Bring it all to a boil and let it rip on high heat without stirring for 20-30 minutes

To test if ready, spoon a wee amount onto a cold saucer (i.e. one you have placed in the freezer for a few minutes) and whack it back into the freezer for a couple of minutes

Take it out, run your finger thru it, and if it stays apart, and appears a bit thick, it is ready

If not, keep boiling for a few more minutes till the freezer test tells you it is done

Stir in the gin or vodka

Let it rest for 10 minutes; take out any obvious pips (and the muslin bag of pips if doing that step) and bottle it in clean, hot, sterilised jars - if your jars are cold, the jam will probably crack them

I keep the jars of jam in our second fridge, but they will last in the pantry for many months too


5 cups of sugar equals c. 1050 grams; I used about 650g. raw sugar and 400g. white sugar

I didn't worry about the pips.  Any that came out when I quartered the fruit were scooped up into a little muslin bag which I threw into the pan when making the jam.  I spooned out any obvious ones when the jam was all finished boiling up, and just left the rest to be put in the jars with the jam.  Spit them out when you eat it folks! Warn your guests of course

Jars can be left to soak in hot, soapy water then shoved into a 150C oven for 20 minutes while you cook the jam

quartering the fruit

in the pan ready for jamming, after soaking for at least 12 hours 

I love my 9 litre Mad Millie preserving pan.  Perfect for making jams and chutneys.  You can use any large pot of course, but this one stays cool to the touch for ages.  If you are going to make a lot of preserves, I recommend getting a large pan like this.  (Not being paid to say this folks.  I just love it a lot.)

beautiful purple gin made with butterfly pea flowers  

This gin is so pretty.  And it turns a lovely pink when you add tonic, BTW.  Add 1/4 cup to the jam, or if you want it a bit more boozy, add half a cup.   

so what if there are some pips? :=)

Well, this was a hit with Mr P. and me!  And I'm not usually a huge jam fan.  This is an incredibly easy recipe compared to other jams I have made, so give it a go.  So nice to use organic, home grown fruit if you can get it.

thick golden chunky jam/marmalade 

my cumquat doodle

Friday, 1 September 2017

In My Kitchen - September 2017

Hi my friends in IMK world.  This is a short post from me this month.  Mr P. and I have been hit by the plague recently - i.e. influenza and bronchitis, which lasted for 2 weeks.  We were contagious, we were as weak as kittens, and we were completely unable to do anything except sleep like the dead.  I am slightly less dead this week so am throwing together an IMK quickie.  I hope you can join me with goodies from your kitchen.

So, as you know, just email me with your post, or add a comment below with your post URL, or add your link your very own self! Check out the How-to on my sidebar if you are confused.

In my plague-ridden kitchen (ha ha!):

home-made coriander oil

I had a bunch of coriander and I had lots of olive oil.  We were heading out of town and I didn't want to waste the herbs.  So I shoved them into a small jar of oil and let them infuse away while we were gone.  When I got home, I strained the oil, et voilà - herby oil ready for cooking.

some locally made Worcester I bought on our trip to Rockhampton

We love Worcester in this house, and I often make a batch at Christmas to tide us over for a while.  I had to buy this one when I saw it in a little coffee shop in a country town on our way up to Rockhampton last month.  Haven't tried it yet so I can't report on it.  

cute little tumbler I bought at Rockhampton Gallery; local artist Tricia Greinke

We dropped in at the Art Gallery in Rockhampton.  Mr P. can't do stairs very well so we asked to use the lift.  The very sweet girl on the counter said "Yes, but you have to go through the Exhibition so you'll have to keep your eyes closed."  There was a fashion type exhibition which you had to pay to get into, so we weren't allowed to look.  Then I had to use the toilet; guess what?!  It was inside the Exhibition, so once again I was told I would have to walk thru it with my eyes closed.  Oh boy, did we laugh later.

home-made toasted muesli

I went down to the bulk store a few weeks ago to buy lots of grains, nuts and seeds to make toasted muesli for Mr P.'s brekkies.  Wow, I love that store.  It's next to the Japanese Mart so I have double the reason to go there.

gorgeous home-grown cumquats for marmalade 

Our lovely English friends gave me a bag of their home grown fruit to make marmalade.  These were gorgeous little orange globes, soft and perfect.  Recipe coming up later on the blog.

home grown limes from other friends 

There were more but we used them already:)  These were lovely; fresh and organic and full of juice.  They have been used in salad dressings, and for baked fish and chicken.

yep that's my shoe; oh, and a new tea-towel 

It was Love your Bookshop Day recently, so I hotfooted it down to one of my fave indie bookstores Avid Reader and bought a tea-towel.  Oh yes, and a book of course!

you guessed it!  Harry Potter soup cauldron - I mean mug

A Harry Potter shop opened last month out in the sticks.  Mr P. and I trotted out there on a Sunday (which is where we got the plague I reckon) to check it out.  Oh my, it was brimming with Potter fans. And the most photographed boy in Brissie, who dresses like Harry and has his photo taken ALL The TIME.

beautiful strawbs ready for freezing 

I think there has been a bumper harvest of strawberries here this year, as they are plentiful and cheap.  So I bought 3 punnets and have sliced them up for the freezer.  They go into the freezer till rock hard, then bagged for the future.  Now I am fully set for breakfast smoothies for a while.

last but not least - home made raspberry vinegar

Our mates from Tasmania came up a few weeks ago, bearing gifts of raspberry vinegar, made with their own fruit of course:=)  As you may know, Tassie folk are resourceful and active, and ALWAYS have gardens full of produce.  Thus they spend all autumn harvesting, freezing and preserving etc.  Based on the cost of raspberries, our friend said she had a veritable gold mine in her freezer.


    An InLinkz Link-up


Sherrys Pickings

Sunday, 13 August 2017

Peanut Butter Scones - #ISW2017

Yep folks, it's International Scone Week again.  If I remember rightly, it was started a few years ago by Celia from Fig Jam & Lime Cordial fame, when she discovered that several blogger mates had all done scone recipes that week.  For the last few years, the mantle has been taken over by Tandy from Lavender and Lime.

oh so tasty folks

So here I am again, having hunted up a new scone recipe.  Well, new to me that is.  This one is from an old CWA Tasmania recipe book - as in Country Women's Association.  It was the 21st anniversary edition printed in 1957!  So what does that make it? 81 years?  Crumbs; and to think the CWA is still going strong. 

a fabulous look into old-fashioned recipes


315g. (2.5 cups) of self-raising flour

1 dessertspoon (10g.) of sugar

1 tbs peanut butter

1 tbs butter

180 mLs of milk or buttermilk


Tip the flour into a large mixing bowl and stir in the sugar

Rub the peanut butter and butter gently but thoroughly into the flour and sugar till you have a crumb-like mixture

Add the milk a bit at a time till you end up with a light, moist dough - use a knife to mix the milk in

Knead it gently on a floured surface, then let it rest for 5 mins.

Pat it out with your hands to about 1 cm. thick

Now cut into rectangles or use a floured scone cutter

Brush with milk and place them closely together on a baking tray which you have dusted with flour - or try semolina like I did

Bake at 220C for 12-15 minutes


Be gentle with your dough; overworking will make it tough

Make your own buttermilk by adding lemon juice or white vinegar to the milk; to 1 cup, add 1-2 tbs lemon juice

My dough made 13 scones just so you know:)

Delicious with lashings of butter, jam and cream

Head to Tandy's blog to check out other scone makers' delicious offerings this International Scone Week.


ingredients gathered

a sticky dough

neatly patted out dough

pat it out to about 1 cm thick then cut it out with a knife or scone cutter

glaze with milk and pop into a 220C oven for 12-15 mins. 

golden and ever so slightly peanutty

These went down a treat with our friends from Hobart (7C there today and 28C here in Brissie!).  There was not even a crumb left:=)  So give them a try.  They were light and fluffy, and yep popular with the crowds.

my peanutty doodle

Thursday, 10 August 2017

Brick Bistro - Review

Mr P. and I like to go on Sunday (or any day) drives now and then. And when we do, we often like to hit the seaside.  There's nothing more relaxing than listening to the waves hit the shore, and see the whitecaps dancing in the sun.  I dream of faraway places as I see the small yachts heading out in the distance...

So what's that got to do with a bistro you ask?  We sometimes drive out to Redcliffe which is about 45 minutes from home.  There are lots of fish and chip shops, and cafés, and restaurants along the length of the esplanade, including Brick Bistro.  (Oddly enough, when we were in Hervey Bay last week, we only found one chippy on their esplanade - weird eh?)

looking back from the jetty to the Esplanade  

It was after 2pm, lunch was calling, so we stopped in at Brick for a drink and a bite to eat.  It was nippy outside but we sat on the footpath seats so we could watch the water.  Our waitress was a friendly lass, who served us efficiently and pleasantly.  We started with a drink - Zing Prosecco for me, and you guessed it - ginger beer for Mr P.

$10 and $5 (Mr P. is a cheap date- hee hee)

So Mr P. and I shared a few tapas, including: onion rings, rice balls, tempura veg., and chicken karaage.  No fancy Italian names for these ricey babies on the bill, though the menu calls them arancini:=)   

arancini balls $14

We had 5 rice balls and 2 of us; not sure who sneaked the last one. Very crispy on the outside as you can see, nice, soft pumpkin and parmesan on the inside.  Mr P. loved the tangy chive and yoghurt sauce that came with it.  Not sure about the plating; not a fan of big white plates myself.  

crispy onion rings $7

Both of us love onion rings.  Who doesn't, my friends?  These were great.  Beer-battered, crisp outside, soft inside.  House-made chilli jam went down well.

tempura veg $12
I wasn't such a fan of the tempura veg.  I found the batter floury and therefore a bit unpleasant.  It needed a few seconds more in the deep fryer.  Mr P. didn't mind!  He thought it was grand as is.  


chicken karaage $16

These crispy, tender little morsels of chicken were delicious.  The mayo was eaten with gusto by Mr P.  The karaage was like popcorn chicken, just small morsels, which added to the charm.    

I know; you're seeing a theme here - fried food covered in batter.   My excuse for all that delicious fried food is - Winter, sea breezes, sitting in the shade, folks!  It was all done well; crispy and tender where it should be.  Tangy accompaniments were a nice addition.  

looking out from the jetty nearby

A couple of weeks later, we took our mate Princess Pia here for dinner. It was a cold Thursday night, and a bit of a hike out there on a school night.  The restaurant was empty apart from the owner and a couple of his mates. It looked like his young son was the only waiter.  He was a friendly lad but he seemed a bit overwhelmed. Sadly dinner didn't come up to the heights of our late lunch on the Sunday. 

"classic" coq au vin $32

Maybe the lack of ambience due to no customers?  Also the food simply was not as good.  I chose coq au vin, which according to the menu was "classic".  For me, classic coq au vin never has tomato in it, especially not tomato paste or purée.  I am not a tomato fan, so this was doubly troubling to me.  I expected a chicken dish, full of the flavours of red wine and mushrooms.  I was sadly disappointed by this very "unclassic", and not very interesting dish.  I fear the purée was from a bottle; oh dear.  Red cabbage and potato chunks didn't add much to it.  I left a fair whack of this dish on the plate. 

We had started the meal with chicken karaage and arancini this time too; sadly knobbly little chicken bits. Just not as good as first time round. Princess Pia and Mr P. chose burgers for mains. Hubby loved his burger, and said there was nothing not to love.  He enjoyed his meal thoroughly. Wagyu beef, caramelised onion, chilli jam, aioli, beer battered fries - what's not to love?

Brick burger $23

Princess Pia enjoyed her burger too.  Sweet potato crisps were delicious (I snuck some).  Cajun crumbed chicken breast with lettuce and tomato was a safe choice.  Nothing to offend here.

Cajun burger $21

So, to conclude, our meals were okay; great if you were Mr P.  A couple of glasses of Prosecco each helped me and the Princess cope with the cold, while hubby scoffed down his usual ginger beer.  You can book online which is handy; they do functions and events; and have live music on weekends.  Head down on a Sunday arvo for a drink and tapas is my recommendation.

take a walk down Bee Gees Way next door as you go

Barry Gibb's head on Bee Gees Way


Brick Bistro Bar Menu, Reviews, Photos, Location and Info - Zomato