Archives for posts with tag: biscuit

My love and I went to the local farmers market this morning and purchased some fantastic locally grown, spray free / organic fruit & vegetables and free range eggs. On the way home we called in to some friends who gave us a giant cray. So we’ve pre cooked that and are ready to make either a gumbo (my pick), or crayfish mornay. Joyous’ brother made bread today, so that’s Sunday lunch sorted.

The market haul included:
Free range eggs (& a freakishly giant hen egg that lovely Judy popped in for free), kumara (sweet potatoes), peruperu Maori potatoes, coriander (cilantro), limes, pears, avocados, pumpkin (a Provence variety…I’m thinking risotto), kale & chillies. Plus a few roses from the people that we got our wedding ones from.

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Excitingly for me, we also visited the local Opportunity Shop (charity shop), where I bought this awesome vintage Swiss biscuit maker (forcer). It’s appropriately made in the town of Lessobo hehe.

I saw it there on Easter weekend but didn’t know what it was. Then perusing my trusty 50’s Edmonds cookbook last week, I saw one pictured. To my surprise it was still at the shop today.

The wife sweetly said I could buy it, (being well familiar with my love of vintage kitchenalia) and I got it for about $5, thinking it was likely to be missing lots of parts. (The ‘about’ $5 is because I picked up a few other bits and pieces as well!) But when I looked it up online I was stoked to see it’s only missing one small piping attachment for making teeny lines. So yay! An early birthday present for me.

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You can use them for making biscuits (cookies), piping icing and making cute meringues. Oh and piping mashed potato, but I don’t see myself doing that.

Tomorrow I’m thinking of making prettily piped Melting Moments, with a zesty lime filling. Yum yum.

Ohh and finally, the friends who gave us the crayfish let me take some cuttings of their gorgeous hibiscus. I’ve potted them up and put them in our glass house. Hope they grow as the flowers are stunning!

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(Hand included for scale.)

Here’s some pictures of the stalls we shopped at today in the farmers market & a couple we like to shop at, plus our fav local coffee haunt that’s conveniently located near the market. (I’ll make them into a proper slideshow tomorrow as I can’t do that from my phone.)

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Yesterday I made my love one of her favourite sweet treats…a very old school Kiwi kids recipe. We call them Honey Rice Bubble Bickies. I wasn’t going to post it here as I figure the NZers amongst you are probably starting to get bored of me posting recipes that you already know. However I had the recipe requested by some US friends, so I will post it after all.

The wife and I have been having a hard week, and so to show her a little bit of love I decided to make her a batch as a surprise. The recipe only takes 3 mins of actual cooking, so it’s easy to prepare if she pops out for a wee while.

Yesterday afternoon she left me sitting on the couch in the sun reading blogs on my phone, and went off to do some writing, which I knew meant I had at least 30 minutes of uninterrupted time. When she returned from writing she found me in exactly the same position, in the sun, playing on my phone.

Little did she know that I’d been up, made a batch, done all the dishes, put them away again, aired the house (as the delicious honey caramel smell is obvious), put them in the tin I always use, cut love heart paper dividers, placed the full tin back up on the shelf, rechecked for any evidence, then planted self back on couch with one minute to spare before she arrived back.

So here’s my recipe for my go-to Sweets for my sweet, Sugar for my honey…

Honey Rice Bubble Bickies

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Ingredients:

2 Tablespoons of honey
125g butter
125g brown sugar
4 Cups rice bubbles

 

Method:

Put honey, preferably Manuka, into a medium sized or smallish pot (you don’t want too much surface area). Add butter. I like salted butter for that slightly salt/sweet taste. Also add the brown sugar.

Melt gently over a low heat then bring to boil. Once boiling turn the heat down to simmer but high enough to keep the bubbles forming but not bursting. This bit is the important bit! As soon as the mixture begins to boil, press start on a timer set for 3 minutes. Boil it too high or any longer and it will make the biscuit too crunchy. Too short or not hot enough and the biscuit won’t set just right.

While it boils, quickly measure 4 Cups of rice bubbles into a bowl and get a spatula ready. Also get a flat dish, approximately 20cm across and line it with greaseproof paper. It might be a good idea to get this all ready before you start heating the mixture.

The second you hear the timer go, turn off heat and tip the hot mixture into the rice bubbles and stir it in immediately. Use the spatula to get the last of the honey goodness out of the pot, seriously, you don’t want to miss a smidgen of it!

Stir well then tip into the dish, press down firmly with the back of the spatula, then cut with a knife after about 5mins once it has set slightly. Don’t leave it too long.

Air out the house as the delicious smell will be a dead giveaway.

Then fill a tin and hide it in full view on the shelf so your sweetie doesn’t know anything different. That way you can bust it out to surprise them at an opportune moment.

Perfect with coffee or a spicy tea. Oh, and kids quite like it too!

 

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Hidden very carefully

 

Notes on storing: Keep it airtight and cool if you live somewhere hot, so the butter doesn’t go rancid. Put paper in between the layers to avoid it all sticking together.

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Love comes in layers