first crochet: wavy scarf with flowers

beauty

i just had to post this:

"The most beautiful makeup for a woman is passion, but cosmetics are easier to buy."
 —Yves Saint Laurent

rosie's flower #3

weeknight lazy: orange, fennel and avocado salad

weekend menu: agedashi tofu

all ingredients available from asian grocers 

1 package firm tofu (or silken, if you're very brave)

potato starch

bonito powder

tamari or soy sauce

oil for frying

put 1 tsp tamari and 1/4 tsp bonito powder in each serving bowl. top with approximately 100mls just boiled water, adjust to taste.

cut the tofu into cubes, and coat in starch. fry in 5mm of oil, avoid browning. drain on paper, and place in the sauce. serve with steamed rice.

weekend menu: fried polenta, whitlof salad and tomato sugo

fried polenta

make polenta according to package instructions. stir in dried oregano and basil before turning hot polenta into a loaf tin, refrigerate overnight. slice polenta into 1.5-2cm thick slices, shallow fry in a hot pan well on one side before turning.

whitlof salad

for the salad, cut two whitlof into 2cm slices. add to salad bowl with one cubed avocado and shaved or coarsely grated fennel. dress with lemon juice, olive oil, salt, pepper, finely chopped parsley and garlic; top with cubed, marinated feta if desired.

tomato sugo

gently heat a jar of tomato passata with a tablespoon of pesto stirred through.

quince paste, apple paste

i made these about three months ago, and have stored them in the fridge since. made with donated organic backyard fruit (thanks Rosanna and Bez), a little water and sugar, I am really pleased that they are still fresh and delicious, as this is not a recipe i'd want to make more than once a year. give yourself at least three hours, and remember to wear long sleeves and closed shoes (sugar burns HURT!!)

quince paste

2kg quinces

water

approx 1.25 kg sugar

wash, peel and core quinces: tie peel and cores in a small piece of cloth to form a bag. chop quince flesh into large chunks, and place in large saucepan with peel and cores. barely cover the fruit with water, cook covered for 20 minutes or until fruit is very soft.

remove cloth bag, and either push flesh through a fine metal sieve, or process the fruit until very smooth (however, this method is only good if you have been very thorough in removing all skin, parts of the core and seeds from the quinces when preparing them.). weigh the pulp- you should have about 1.25kg. weigh out an equal amount of sugar.

combine sugar and pulp in the saucepan. stir continuously over low heat until the quince paste is very thick and a deep ruby colour. at this stage a wooden spoon drawn through the paste will leave a very distinct trail across the bottom of the pan. this will take about 2 hours.

transfer cooked paste to a lightly greased and lined 20cm x 30cm lamington pan. spread paste flat. put the tray in a cupboard or other dry, protected spot for a couple of days. wrap it in baking paper and foil and then place in an airtight container and in the fridge in warm climates.

apple paste

the recipe for the apple paste is almost the same: 2kgs apples, 600g sugar, juice of a lemon. chop the apples into large chunks, and cook skin and all for 15 minutes. the rest of the method is the same, except that you add the lemon juice after cooking is complete.