When buying cheese at supermarkets, always compare the prices of smaller sizes against that of the larger sizes. For reasons best known to themselves (but perhaps not unrelated to their opinion of their customers) they almost always price cheese so that is cheaper to buy, for example, 2 x 250g than 1 x 500g.
This applies to many other products as well. It is always possible that this is incompetence, but I suspect it is something a little more rude.
Saturday, March 1, 2008
Thursday, February 28, 2008
Quick lemon cake
Ingredients
2 cups self-raising flour
½ cup caster sugar
Finely grated zest 1 lemon
Juice 1 lemon
3 eggs, lightly beaten
½ cup milk
½ cup olive oil (not extra virgin)
SYRUP
1/3 cup icing sugar
Juice 1 lemon
Method
1. Preheat oven to moderate, 180°C. Lightly grease a 20cm round cake pan. Line base and sides with baking paper.
2. Sift flour into a large bowl. Stir in sugar and zest. (Children can be very helpful at this stage.)
3. In a small bowl, whisk together eggs, milk, lemon juice and oil. Fold into dry ingredients.
4. Pour into prepared pan. Bake for 35-40 minutes, until cooked when tested. Stand in pan for 5 minutes. Transfer to a plate while stil slightly warm..
5. SYRUP. Meanwhile, sift icing sugar into a small bowl. Add enough juice to make a smooth, spreadable consistency. Drizzle over cake. Stand until icing sets. Serve in wedges topped with lemon strips.
2 cups self-raising flour
½ cup caster sugar
Finely grated zest 1 lemon
Juice 1 lemon
3 eggs, lightly beaten
½ cup milk
½ cup olive oil (not extra virgin)
SYRUP
1/3 cup icing sugar
Juice 1 lemon
Method
1. Preheat oven to moderate, 180°C. Lightly grease a 20cm round cake pan. Line base and sides with baking paper.
2. Sift flour into a large bowl. Stir in sugar and zest. (Children can be very helpful at this stage.)
3. In a small bowl, whisk together eggs, milk, lemon juice and oil. Fold into dry ingredients.
4. Pour into prepared pan. Bake for 35-40 minutes, until cooked when tested. Stand in pan for 5 minutes. Transfer to a plate while stil slightly warm..
5. SYRUP. Meanwhile, sift icing sugar into a small bowl. Add enough juice to make a smooth, spreadable consistency. Drizzle over cake. Stand until icing sets. Serve in wedges topped with lemon strips.
Friday, February 22, 2008
Tarte Tatin
Ingredients
5 medium apples
70g unsalted butter
60g caster sugar
1 sheet ready-rolled frozen puff pastry (defrosted)
1 high-sided pie dish/tin (for 6, 20cm diameter)
Method
1. Peel and core apples, and cut them roughly into quarters.
2. Place butter sugar and apples into a large frying pan and fry over medium heat, turning apples until all sides are cooked and desired colour of caramel is reached.
3. Whilst the apples are cooking cut the pastry to slightly larger than the pie dish.
4. When the caramel has reached the desired colour, place the apples in the pie dish, side by side with the curved side down. Pack apple quarters into any gaps. Cover with caramel mixture from pan.
5. Place the pastry on top of the apples and then place in an oven at between 180 and 200° for approximately 1/4 of an hour or until pastry is puffy and golden brown.
6. Once cooking is over, take out of the oven and allow to stand for a few minutes. Place a serving dish over the pie dish and flip it upside down quickly to turn it out.
Simply serve as it is, that’s it.
5 medium apples
70g unsalted butter
60g caster sugar
1 sheet ready-rolled frozen puff pastry (defrosted)
1 high-sided pie dish/tin (for 6, 20cm diameter)
Method
1. Peel and core apples, and cut them roughly into quarters.
2. Place butter sugar and apples into a large frying pan and fry over medium heat, turning apples until all sides are cooked and desired colour of caramel is reached.
3. Whilst the apples are cooking cut the pastry to slightly larger than the pie dish.
4. When the caramel has reached the desired colour, place the apples in the pie dish, side by side with the curved side down. Pack apple quarters into any gaps. Cover with caramel mixture from pan.
5. Place the pastry on top of the apples and then place in an oven at between 180 and 200° for approximately 1/4 of an hour or until pastry is puffy and golden brown.
6. Once cooking is over, take out of the oven and allow to stand for a few minutes. Place a serving dish over the pie dish and flip it upside down quickly to turn it out.
Simply serve as it is, that’s it.
Finger Paint
Ingredients
1 part cornflour (1/2 cup)
3 parts water (1 1/2 cups)
food colouring
Method
1. Bring water to boil in a saucepan. Remove from heat.
2. Dissolve cornflour in a little cold water and add to hot water, stirring constantly. Boil until clear and thick (about one minute). Add desired colouring.
3. This mixture will be very smooth. Allow it to cool a little before giving it to your child to paint with.
4. A tablespoon of glycerine may be added to make it glossy.
Notes: this will make quite a lot of paint so you might want to divide it into four or five bowls before adding food dye. A 1/4 cup of soap flakes may be added to give finger paint a lumpy texture.
1 part cornflour (1/2 cup)
3 parts water (1 1/2 cups)
food colouring
Method
1. Bring water to boil in a saucepan. Remove from heat.
2. Dissolve cornflour in a little cold water and add to hot water, stirring constantly. Boil until clear and thick (about one minute). Add desired colouring.
3. This mixture will be very smooth. Allow it to cool a little before giving it to your child to paint with.
4. A tablespoon of glycerine may be added to make it glossy.
Notes: this will make quite a lot of paint so you might want to divide it into four or five bowls before adding food dye. A 1/4 cup of soap flakes may be added to give finger paint a lumpy texture.
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