Archives for category: Op shop kitchenalia

The beloved mother of one of my dearest friends passed away yesterday evening. It was expected for the past week but so sad. What was amazing was that she left on the date of her cherished late husband’s birthday. Their deep love had sustained them and their families for a long long time and she never seemed the same after he passed. I’m thinking of them together again.

Here is a picture of her and my friend at the Joyous-Crocodile wedding in February 2012.

Tomorrow Joyous and I will travel to the city to spend some time with my friend, and her boys who are two of my god-sons and are 10 years and 3 months old.

In Maori culture it’s traditional to take food whenever you visit someone, at this time it’s particularly important as the whanau (family) will be hosting many many visitors as people come to pay their respects.

This dear friend of mine is loved very much not only by us two but also by Joyous’ brother. So to remind her of his love, (he is presently at home in the Caribbean), and our love for her, I have baked a batch of Caribbean themed cookies.

The recipe is actually adapted from an old kids recipe book that I had as a child, although I never remember baking these biscuits (aka cookies) back then. They are now a firm favourite with the wife, especially since I thought to add the lime.

Coconut Lime Cookies

Ingredients:

100g butter

1 C sugar (I use raw sugar)

1 egg

1 C flour

1 tsp baking powder

Pinch of salt

Approximately half a lime (zest and juice)

2 C coconut thread

Method:

Cream butter and sugar, then add the egg and beat together.

Mix flour, baking powder and salt together then sift them into the wet mixture.

Add the lime zest and juice. I buy limes when they are in season then freeze them. To use, take the frozen lime and micro plane it all, ( skin, pith and flesh), into the mixture.

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Stir it together with a fork, try not to over mix. This will be quite a thick mixture already.

Add the coconut thread (yes two cups is the right amount!), then stir it all together gently. It will be very stiff.

Roll teaspoon sized amounts of dough between your palms to form small balls and place approximately 4cm apart on a baking tray, preferably lined with baking paper. Do not press flat.

(This photograph is of a tiny tray for our teeny oven, you should get a lot more on a tray and not need to make 3 batches!)

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Bake for approximately 8-12 minutes in an oven which has been preheated to 180 degrees celsius. (My oven has no temperature gauge, so it’s a matter of watching them until they are just turning golden brown.)

For chewy cookies remove when they first go golden coloured, for crisp ones leave them a minute or two longer. They are delicious either way.

Allow to cool on a rack then store in an airtight container. I have no idea how long they might last as they always go in the first 2 days in our household.

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Kitchenalia notes:

Small flour sieve purchased from the Matakana Op Shop in 2012. Flour tin (largest of 3 matching vegetable tins), purchased from a street market in K’Road in 1995 (yes I’ve been schlepping them from house to house to house to house since I was about 18 years old). Teeny speckled baking tray luckily came with our teeny oven that doesn’t fit hardly any other baking dishes. Perfect metal spatula bought from a Matakana ‘Top Market’ vintage stall in 2012 (purchase inspired by years of using a matching one of my mothers as a child).

The first time my beloved made me Lucian style cornmeal porridge was a night when I had a migraine coming on and felt too nauseous to eat. She decided to cook up a quick bowl of porridge for herself.

As I walked past the kitchen I smelt the spices and looked over her shoulder as she stirred the pot full of glossy yellow cornmeal. To both of our surprise I asked to try some and found it delicious.

I ended up eating a big bowl which completely fixed my nauseousness and poor hungry Joyous had half the portion she had anticipated. (Not an unknown event around here!)

I’ve loved it ever since and we often have it for breakfast.

You can make it dairy and sugar free and it is gluten free already, so it’s a great detox option.

Lucian style cornmeal porridge with stewed rhubarb and apple…& ginger tea.

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Ingredients:

2 C liquid (we usually do half water and half milk, soy milk, almond milk or coconut milk)
Cinnamon bark (or 1/4 tsp ground cinnamon)
1-2 fresh bay leaves
Sultanas or raisins (optional)
1/2 C fine cornmeal (polenta)

Rhubarb and apple and a little water (or ginger tea) to stew it in.

Method:

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Half fill a cup with cornmeal and cover with milk. Leave to sit for a few minutes.

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Pour approx 1C water into a pot and add the raisins, bay leaves and cinnamon. Cover and simmer for approximately 5-10 mins (longer is better for the flavor).

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After 10 mins or after you can see some good colour in the water remove the cinnamon bark (and dry to reuse).

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Add the cornmeal, stirring or whisking all the time as you add it to avoid lumps forming.

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Bring it back up to boiling, then turn it down low to simmer for 5-7 minutes. Assess the consistency and add more milk to thin it if it needs. I prefer it more porridgy and thick, Joyous likes it thin enough to drink like a thick soup.

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Stir in a pinch of salt and a teaspoon of butter (or butter substitute).

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Serve with the stewed fruit and or brown sugar/coconut sugar/cream etc.

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Babies and small children love this too.

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For a real Lucian style breakfast serve it with ginger tea.

Make simple ginger tea by bashing a chunk of ginger root, bringing to the boil then simmering till the liquid changes colour. Stir in raw sugar (or don’t) and enjoy. (In this picture some of the ginger root was already used so we just added more, you’d usually use just one chunk.)

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NB: If you live in NZ then try Fruit World for the cheapest cornmeal around. Way better than buying it as ‘polenta’ from the supermarket or a gourmet food store.

Op-shopped vintage kitchenalia:

Pic 1- silver floral teaspoon & 1950’s era pastel striped linen tea towel. Both purchased from the Matakana church op shop in 2013.