When life gives you lemons……

Last week I was very lucky to be given a few bags full of lemons from both my Mum and my Mother in Law.  Our tree is also full of fruit which have just turned yellow but still need another week or so to ripen up completely. Ive been waiting for this moment for…well, ages! I love lemons and have been frustrated seeing them in the supermarket for such ridiculous prices. I use lemons alot in our kitchen, although, like avocados over the summer, I stopped buying them. Now it seems we have a glut…but Im ok with that!

Today's cooking session involved making some delicious lemon curd and then using the curd to make some simple tarts and friands. Curd is so versatile and handy to have in the fridge if wanting a quick dessert or adding it to a cake for an extra something special. Its even just lovely to have on a toasted muffin for a snack.

Lemon Curd

75g butter
3 eggs, lightly beaten
1 cup caster sugar
Juice and finely grated rind of 2 lemons- I used Meyer Lemons

Melt butter in a metal bowl or saucepan over a larger saucepan filled with some barely simmering hot water. Once melted, whisk in eggs. Add the sugar and whisk until thoroughly combined. Still whisking continuously, add the lemon juice and zest. Cook over simmering water for about 20 minutes, stirring often, until thickened. Allow to cool to room temperature. Pour into a steralised jar and keep in fridge.

Recipe from Falling Cloudberries- Tessa Kiros

Lemon Curd Friands

1/2 cup plain flour

1 1/2 cups ground almonds

1/3 cup icing sugar, sifted

5 large egg whites

200g unsalted butter, melted and cooled

fine zest of 1 lemon

5 teaspoons of lemon curd

Icing sugar to dust tops of cake- optional

Natural Yoghurt or cream to serve- optional 

Pre heat the oven to 180 deg celcius. Grease and lightly dust with flour 10-12 hole friand pan really well. Set aside.

Mix the flour, ground almonds and sugar together in a bowl. In a separate bowl, whisk the egg whites with a fork until foamy. Add to the almond mixture along with the butter and lemon zest, stirring to combine with a wooden spoon. Spoon into the prepared pan, dividing the mixture equally amongst the holes. Top each friend with 1/2 teaspoon of lemon curd. Use a toothpick to swirl the lemon curd lightly through the batter.

Bake for 20 minutes, or until a light golden brown. Remove from the oven. Let sit for a few minutes before loosening with a knife and removing to a wire rack to finish cooling completely. Dust the tops with some icing sugar- optional. You can serve these with some extra lemon curd for spooning and whipped cream or natural yoghurt if desired.

Recipe source found here on The English Kitchen Blog

Tart Cases

70g butter, slightly softened
30g sugar
70g plain flour
25g ground almonds
pinch of salt

Cream together the butter and sugar with wooden spoon or hands. Add the flour, ground almonds and  salt and mix well, using your hands when it becomes a little stiff, until the pastry comes together. I found the mix to be a bit 'wet' but just dusted in flour then shaped into a disc. Wrap with some cling wrap and place in fridge for 30 minutes. You can also choose to freeze the pastry at this stage if you want.

Grease and lightly dust with flour a shallow tart case tin. Once rested, take pastry out of fridge and roll out on a dusted bench top to about 5mm thickness. Cut out 12 or so circles to fit your tart tin. Place pastry in tin and place a small cut out square of greaseproof paper in each case followed by some baking beads or beans before blind baking for about 8-10 mins. Cases should come out with a golden glow. You could even bake for 6 or so minutes , take out of oven, remove paper and beads then put back in oven for remaing few minutes. Allow cases to cool once out of oven. Gently remove- these cases are quite delicate so be careful. Once cool, fill with curd…..mine were quite rustic looking but I actually dont mind the look! If you want to cheat, just buy some pre made cases from your local deli or supermarket, or even use some frozen sweet shortcrust pastry. I can say though this pastry is lovely and not difficult to make so definitely worth making.

Recipe from Falling Cloudberries- Tessa Kiros

This weekend I plan on baking some the all time favourite lemon slice which disappears very quickly in our house and perhaps this lemon and blueberry tea cake.

Have a great weekend!! xx

This little piggy went to…… Bundarra Berkshires

Just down the road from my favourite egg farmers, a few kilometres east of Barham (Southern NSW) you will find another wonderful farming business- Bundarra Berkshires. 

Owned and run by Lauren and Lachy Mathers, 'Bundarra Berkshires' is a 100 acre free range, pig farm. The Mather's breed Berkshire pigs which are reknown for producing very flavoursome and tender meat. The pigs roam free and graze on natural pastures. Happy pigs make for delicious meat!

Despite Bundarra Berkshires being an hours drive away from where I live, it was still a good opportunity to call in to visit their farm, meet Lauren and buy fresh meat that was literally cut up in front of me. Lauren is a self taught butcher who is an absolute whizz in their farmstead butchery. The great thing about visiting is that you really get a better understanding of where your produce comes from and the hardwork and dedication that this family puts into raising their animals and supplying us, the consumer, with a top quality product. It was lovely watching Lauren's two small daughters race around on their bikes outside whilst we chatted about pigs, farming and food.

Lauren and Lachy are very much involved in the local farming community and Lauren in particular is involved with quite a few food groups. They are a part of The Backroads Trail and Red Gum Food Group, which both do a great  job in promoting the food producers of the area. Their farm is proof of their iniative, passion and hardwork in building up a hobby in to a successful business and a wonderful 'one stop farm shop'. 

Through a recent crowdfunding event they managed to raise about $18,000 which will be used to build a commercial kitchen and a dry curing chamber along side their butchery,  enabling them to make all their own small goods on farm.

They also run a few Workshops on sausage making, butchering a whole hog and also how to cure and smoke your meat in the traditional way. On the 21st of this month they will be hosting Hogfest which is a winter weekend workshop where you will learn how to butcher a whole pig and make all sorts of delicious small good pieces. Includes a long lunch and optional to stay on for dinner and camping. Check out the website for more details….Sounds like a fun weekend for any foodie or wannabe home butcher!

For more details on where and how you can purchase some Bundarra Berkshires pork please see their   website.

And if you live or are visiting Melbourne and don't feel like cooking but rather prefer dining out, you can still experience Bundarra Berkshires Pork at Movida Aqui, Movida Original, Bar Nacional, Pope Joan, The Majority-Brunswick. Locally you will find Bundarra Berkshires Pork at the Long paddock Food Store, Koondrook.

I have to say, my visit to Bundarra Berkshires was so much nicer than the usual visit to the supermarket…..now it's time to cook up my pork goodies! xx

Bundarra Berkshires

929 East Barham Road, Barham, NSW

Ph. 03 54532392 or 0458 532333

www.bundarraberkshires.com.au

Follow on Facebook or Twitter

Members of the Redgum Food Group and The Backroads Trail

Recently nominated for the 2014 ABC Delicious Produce Awards (well done guys!!!)

Save the Date……Taste Coleambally-Food & Farm Festival

Next weekend, the rural community of Coleambally in the Riverina (NSW) will be hosting its own Taste Coleambally Food & Farm Festival.

A weekend of celebrating the town and surrounding area's contribution to the food industry and a wonderful chance for the public to meet local farmers and learn more about agricultural practices and local produce. 

"It is not just a matter of learning about Coleambally produce, it is the bigger picture of positive promotion of Irrigated Agriculture and sustainable use of water. This promotion assists all irrigators in the Riverina and Australia. We are getting an important message across to as many people as possible, not only urban people….local residents too", says Festival Coordinator, Julie Bellato.

Starting on Saturday morning with farm tours and then in the evening the very popular 50 Mile Taste Coleambally Meal, with guest speaker and internationally reknowned foodie, Rebecca Sullivan. Rebecca is the highly acclaimed author of  "Like Grandma used to make" and a big supporter of the very popular "Granny movement" and the "Slow food movement". More about Rebecca can be found on her website,  Dirty Girl Kitchen.

Sunday is the main festival day and jammed pack of activities to suit everyone, including The Paddock to Plate Precinct, Rabobank Farm Yard, Tractor and machinery display with a photo booth for the kids, A kids craft corner, wheelburrow races, Food N Fibre Regatta and the very popular  "SunRice Coly Cook Off".

For more information, visit their website www.farm2food.net or the Taste Coleambally Facebook page. Like the facebook page and you will go in the draw to win a "Good Golly Taste Coly" Gourmet food hamper by Riverina Grove Pty Ltd. 

And, if you are in the area, please stop by…..it will be a great day out!

Winter is almost here- Time for some Osso buco!!

Today's recipe is the forever faithful and ever so tasty Osso buco. For me it screams 'winter' and is such comfort food on those cold days (and nights). I grew up with an absolute dislike for casseroles-in fact the mere mention of them made me physically sick (ask my poor mum x)- and so any meat cooked in a gravy like liquid was not even looked at.  A few years ago though, my good friend Nicola, made some for dinner and well, that was the beginning of my love affair for osso buco.

I don't have a slow cooker, so not familiar with that way of cooking it. I actually enjoy the process of spending an afternoon cooking it. Back in working days, this was a dish that was made on the weekend and then eaten throughout the week with different sides (or portions frozen for later).

A few weeks ago I visited  the Bunbatha Beef Farm Shop and came home with some osso buco. It's a good inexpensive cut of meat that  goes the distance and feeds a crowd.

Osso Buco

2 tablespoons olive oil

1 tablespoon butter

1 large onion, diced

1 large carrot, diced

2 stalks celery, diced

1 kg osso buco

plain flour- enough to dust the osso buco

1 tablespoon fresh rosemary, chopped

3 sprigs fresh thyme

2 garlic cloves, squashed

1 tablespoon tomato paste

1 cup dry red wine

400g can of peeled whole tomatoes

1 litre of beef stock

2 bay leaves

1 star anise

2 tablespoons fresh parsley, chopped

Dust flour on osso buco pieces and put aside. Heat the oil and butter in a heavy based pan. Cook the onion, carrot and celery until the vegetables are soft but not coloured. Remove vegetables, add some oil and add meat to pan. Allow to cook about two minutes on each side to brown and get that lovely golden crust happening. Add rosemary, thyme and garlic to meat and saute for a few mins, before adding vegetables. Stir through tomato paste and then red wine. Reduce the heat and cook for a few minutes until the wine has evaporated then add the tomatoes, stock, bay leaves, star anise and parsley.

Season to taste, cover, and cook for 3 hours, stirring occasionally and adding more stock or water if necessary. The osso buck needs to be covered with liquid for the first two hours of cooking. When cooked, the meat will fall off the bone and stock reduced to a gravy.

Serve with a creamy mash potato or pumpkin, polenta or some roasted pumpkin- my current favourite side dish!!!

Have you a favourite winter dish?

12 Good Eggs & A very tasty frittata!

12 Good Eggs is a fast growing business, owned and run by Glen and Mardie Gray, selling free range paddock eggs.

Their farm is set on the banks of the beautiful Murray River on the outskirts of Barham, NSW. Together with their two children, a few dogs and 3000 odd hens they are kept busy suppling the local area with freshly laid 'paddock eggs'.

The hens live in old caravans that have been converted by Glen (who was previously a furniture maker) into hen houses. They spend all day, each day roaming the paddock and grazing on native pastures. At night, they retreat to their caravan's where they are watched by the dogs, protecting them from any hungary foxes. Using a rotational grazing system, the caravans are moved each week to a new paddock, providing fresh feed whilst the previous paddock has had the benefits of being fertilised naturally by the chooks. Its a win/win situation for all.

The outcome…..these very happy, free to roam hens lay delicious tasting eggs for which demand in the area is  growing. The Gray's are in the process of adding to their current brood- an additional 1500 hens which will help them keep up to their egg orders all year round. It's a labour intensive job moving caravans, checking their water and collecting eggs daily, then sorting and packing-but one which the Gray family are very passionate about. They recently moved their packing area from the farm into a bigger shed in Barham as a way of keeping up with this growing business.

And something I learn't from my visit out to the Gray's farm- just because the packaging on the egg carton's say free range, doesnt actually mean the chooks roam free all the time. It could be that they are only out having free range time for an hour a day. A tad misleading! Hence why Glen and Mardie  have chosen to market their eggs as paddock eggs, not just free range!

12 Good Eggs can be found at the Echuca Farmers Markets, Koondrook-Barham Famers Markets as well as a handful of IGA Supermarket's within the area. They also supply eggs to Forever Fresh in Echuca too.

Keep up to date with market dates and other 'eggy' news by following 12 Good Eggs on  Facebook.

Eggs are one of those pantry staples in our house- I try and stock up whenever Im at the markets as we use them on a daily basis. When asked her favourite way of serving eggs, Mardie tells me you can't simply go past a freshly boiled egg- how true! Pure comfort food, and so good for you too!

I have to say though I love a good pav and this frittata recipe is becoming a weekly special in our house- tasty, healthy and a great way to use up all those leftovers in the fridge.

"Leftover" Frittata

5 large eggs, lightly whisked
1 1/2 cups milk
Half a butternut pumpkin, chopped up into small pieces and roasted
2 rashes of bacon, diced
1 onion, diced
1 zucchini, grated
1 carrot, grated
spinach leaves
handful of frozen peas
1 cup of self raising flour
1 cup of cheese, preferably cheddar
feta (optional), to scatter on top.

Preheat oven to 200 deg celcius. Heat saucepan on stovetop and sauté bacon and onion until cooked through. Put aside to cool. Mix together eggs, milk, cooled onion and bacon, flour, cheese and veggies. Pour into a lined baking tray- mine is 35 cm x 25 cm. I like to add the pumpkin last and push it into the mix. Scatter feta on top with some freshly chopped herbs and some salt and pepper. Bake for about 45 minutes or until lovely and golden on top and cooked through.

Note- this is a recipe that is very easy to modify. If vegetarian, naturally omit the bacon. Substitute any of the above vegies for ones that you have in the fridge or simply just your favourite combinations. Try using boccocini instead of feta and throw in a few cherry tomatoes! It's a great recipe that can be adapted to whatever is in season. Have fun with it and Im sure it will always taste delicious!

I personally love serving this as a light lunch along with a few pieces of smoked salmon and a green salad.

Have you a favourite way of cooking up your eggs???

Shopping Locally at Bunbartha Beef

One of my favourite stallholders at our local markets is Bunbartha Beef.

Every market day you will find Kelly McPherson, smile on face and full of enthusiam and passion as she sells the meat and produce she and her husband Ian, have produced on their beef farm in the Goulburn Valley, Victoria.

Bunbartha Beef is a family owned and operated farm at Tallygaroopna,  just north of Shepparton. Their business is primarily supplying dry aged, grass fed beef, however they have recently diversified and now offer a wide range of farm produce which includes homemade jams and preserves, sauces, chutneys, seasonings, loose leaf teas, herbal and fruit infusions and homemade pies. All produce is made on site by Kelly in her council approved kitchen.

The McPherson's have approximately 300 head of cattle- mixed breeds, mainly herefords and black angus- which are all grass fed and hormone free. The cattle are aged between 12-18 months when they are selected and sent to a local abattoir and then on to a butcher ensuring that the 'paddock to plate' process is also kept as local as possible.

Last October, Kelly opened their farm store- which I might add, is a real credit to her. What was the old original farm dairy, is now a gorgeous farm shop filled with delicious treats and fresh produce.

Kelly has an amazing vegetable garden and orchid, but what she isn't growing or has run out of, she is able to source from other local producers. All her home made goodies are made using local produce. Also available to buy are lovely gift cards, prints, tea cups and timber hamper boxes which are perfect for creating a thoughtful gift. And on the counter I spied some delicious and beautifully presented Bahen & Co Chocolate…. Im now officially in heaven!

I came home with some porterhouse steak (which my husband says was one of the best steaks he has had in a long time!!!) and some osso bucco, and Kelly (with her 2 year old son following close by) very generously loaded me up with kale, onions and spaghetti squash from her garden…..and lots of recipe ideas too!

For some recipe inspiration, check out the Gourmet Girlfriend's post on homemade hamburgers using bunbartha beef mince.

I had a lovely afternoon visiting the Bunbartha Beef Farm Store and chatting all things food with Kelly.
Its nice to see a business thrive on passion, and this is definitely one of them!

If you live locally, you can visit Kelly either at the markets mentioned below or at their farm store.
And if you live further away, jump online as you can still order and have it delivered to door. There is a monthly delivery for Melbourne orders- see website for dates.

The Farm Store is open most days (by appointment) and every Saturday afternoon between 2-5pm. Best to call Kelly on 03 58269653 or 0409561412 to arrange a time to visit.
See here for directions.

Echuca Farmer's Markets- Every 1st, 3rd and 5th Saturday of the month.
Girgarre Famer's Markets- Every 2nd Sunday of the month.
Mooroopna Farmer's Markets- Every 3rd Sunday of the month.

Or order online- www.farmhousedirect.com.au/bunbarthabeef

Follow Bunbartha Beef on Facebook for up to date news on produce and market days!

For more information on Bunbartha Beef and directions to farm see their website.

In My Kitchen- May 2014

Have you read the blog Fig Jam and Lime Cordial?
Celia lives in Sydney and writes about all things foodie and other things in life she enjoys. She has a monthly post called In My Kitchen where she shares whats new in her kitchen for that month.
She also encourages other bloggers to join in, so here is my post for this month's In My Kitchen.

Quinces and Rhubarb- found at our local green grocer (which I absolutely love!!!!). With the cooler weather we have been spending more time inside and in the kitchen. I attempted to make a flourless rhubarb cake but it failed miserably so will stick to my trusty rhubarb crumble cake which is always a winner.

These quinces were poached. So simple and yet so deliciously rewarding. Slice, core and peel skin off four quinces. In a pot, bring to boil 4 cups of water, 1 cup of caster sugar, a strip of lemon rind and juice of half a lemon. For extra favouring, add half a vanilla bean, or some cloves or cinnamon stick. I added vanilla bean. Once boiling, add quinces and turn down heat so that they gently simmer for about 2 hours. Check after first 45 minutes that there is enough syrup- add extra water if you need too. Be careful when stirring as the quinces will break up. Once cooked, pour into steralised jars and store. So yummy as a dessert or for breakfast.

Home made Granola which go perfectly with poached quinces. I fill a small jar and keep in my bag when out and about- makes for an easy energy snack.

I have a cupboard of cookbooks and I keep promising myself I wont buy anymore but the odd temptation often pulls rank. These below are my current top five GO TO books for inspiration and good reliable recipes. Do you have any favourites to share???

Our Nespresso machine is probably the most used gadget in our kitchen. I would seriously not function without it! The best bit is how wonderful the service is for country people. I can order my capsules online and receive them in the post the next day. We also had an issue with one of the parts and after a phone call, we were advised to send the part back to them and it was replaced within a few days. I can not praise Nespresso enough for such wonderful customer service- especially when you live in a rural area. Oh, and the coffee is good every time!!!!

We recently had a garage sale which mean't going through old boxes in the shed. I came across my old teapot I bought from a friend's shop in Edinburgh about 20 years ago. Rachel made all sorts of kitchen pottery pieces and then painted them bright colours and patterns. I always loved the orange slices against the blue. So, as a celebration in finding this old friend, we made scones and drank tea.

Fresh eggs straight from the Little Forest Produce in Barham. These chooks live in caravans and graze in the paddocks- you cant get more free range then that! Nothing beats fresh farm eggs! I like to buy a tray every fortnite at the Echuca Farmer's Markets.

I also popped in to visit Lauren at Bundarra Berkshires , just down the road from Little Forest Produce, and bought this beautiful shoulder of pork and some bacon straight from her farm shop. I have the Gourmet Girlfriend's Pulled Pork recipe in mind for this, which I have tried a few times before and is always worth the wait!

 Time to clean my old silver cutlery collection.

How good is freshly made garlic bread? Although the trick is adding just the right amount of garlic.
I like to make a big batch and freeze as many little baguettes as possible…..always handy for the impromptu lazy pizza nights when I can't be bothered cooking anything else.

Home made crumpets. Ive been experimenting with various recipes and think I have finally found one that I like- or rather- works best for me. It has taken a few tries  to learn what the mixture is supposed to be like. They do require lots of love and time but they are seriously worth it. The recipe I used for this batch was from Elizabeth David shared on Hugo & Elsa's beautiful blog.

Some roses from our garden….just adds a pretty feminine touch to the kaos of our kitchen bench.

What is going on in your kitchen this month? 

Joining in with Celia from Fig Jam and Lime Cordial for In My Kitchen.

Be sure to pop over and visit Celia's blog and others too for some kitchen inspiration!