Kumquat concentrate

kumquats are tricky little blighters... Once you discount the skin and the seeds there isn't much left so what can you do if you want to cook with them?

I have a suggestion that won't have you bent over a bucket of sour little orange fruits.

Cut or break your kumquats in half and throw then in a pot. You want at least enough to cover the bottom but it doesn't matter if they are several layers deep.

Add just enough water that the top layer just floats and put into a low heat.

Simmer for about an hour then strain the whole mess through a cheesecloth or fine mesh sieve (you will want to squish and push them around to get the most liquid out)

Now decant your concentrate into clean, sterilised jars or bottles and you're done!

A quarter cup is roughly equal to the juice and zest of two lemons.

Lemon/Kumquat curd

2 eggs

2 egg yolks

3/4 cup (165g) of white sugar

1/3 cup (80g) chilled, cubed, unsalted butter

And either

1. Zest and juice of two lemons or limes

2. 1/4 cup kumquat concentrate

Step 1. If you are using zest and juice then add them to a saucepan and bring to the boil then remove from heat and allow to steep until cool and strain. If you are making it with kumquats concentrate then just skip this step.

Step 2. Whisk your eggs, yolks and sugar together until it looks creamy and place on a low heat. 

Step 3. Add cubed butter and juice and whisk continuously until thickened.

Or, if you have a Bellini kitchen master just throw everything from in the jug at step two and set it for 70 degrees, speed 2, 20 minutes.

Kumquat curd and jam.

Apple muffins with streusel topping

I don't have an old faithful muffin recipe but I woke up this morning with a deep desire for apple muffins. I didn't have much in the way of cravings last pregnancy but this time around I want apples. Lots and lots of apples.

I found a recipe online and tested it out and it was okay, but not amazing so I tweaked it a little. Different apples will give you different results but I used a Pink Lady because it was what I had on hand. I'm looking forward to making these again with Granny Smiths 

Also, you can prep an extra large batch of streusel and keep the rest in the freezer until you need it.

Ingredients:

For the muffin

280g plain flour

3 tsp baking powder

1/2 tsp cinnamon

60g butter, softened

125g sugar

1 cup milk

1 apple, peeled and cored. Dice half into 1/2 cm cubes and grate the other half

For the Streusel topping 

1/3 cup brown sugar

1/3 cups plain four

1/2 teaspoon cinnamon

76 grams (1/3 cup) butter, cold and cubed

Preheat oven to 200C and grease your muffin tray (or use silicone cups/liners)

To make your streusel topping just throw everything into a food processor and let it go for 30 seconds or so until it looks like crumbs. If you don't have or don't want to use your processor then just rub the butter into the other ingredients with your finger tips.

Put the streusel mix into the fridge while you do the rest.

Cream your butter and sugar together in a large bowl.

Sift your dry ingredients together.

Add about 1/3 of the dry mix and 1/3 of the milk to the creamed butter and sugar and combine. Repeat until the milk and dry mix are all incorporated then stir in your fruit.

Pour into greased muffin trays (about half way) then top with the streusel mix. Be generous with your streusel, your muffins deserve it.

Bake for 20minutes or until a toothpick comes out clean.

Turn out of the muffin tins and try to let them cool enough to not burn yourself when you tear one open. I failed that last bit, but regret nothing.

(Recipe adapted from http://allrecipes.com.au/recipe/744/basic-apple-muffins.aspx )

I'm eating cookie dough because I'm pregnant and you're not the boss of me.

But it's egg-free so you can't judge me :P

Ingredients:

3/4 cup brown sugar

1/4 cup butter, softened

1/4 tsp vanilla extract

1/4 cup milk

1 cup self-raising flour

pinch of salt

1/2 cup chocolate chips (or a flake, or a block of chocolate you've taken a mallet to, or a chopped chocolate bar)

Throw it all in a bowl and mix it up, then try not to eat it all at once.

Baby safe finger paint

Squishy, splooshy and bright! This finger paint is actually simple paper mâché paste with food colouring but its safe for little tummies. Be warned: it can leave a hint of a stain on clothes or skin if you use a lot of food colouring but nothing was left on Lolly after a big bath.

Ingredients:

1/3 cup corn flour

1 cup cold water

Food colouring

Combine your corn flour and water and whisk it until the lumps are gone then put it over a medium heat and KEEP STIRRING until it thickens up.

Once it starts to turn clear-ish and thickens up take it off the heat and divide it into smaller containers then add your food colouring a few drops at a time.

Give it a good stir and allow to cool then set your little artist free!

Easy Split Green Peasy Dhal

When the freezer is bare, the piggy bank is empty and the nights are cold there's one thing that will fill you up and keep you warm.

Dhal.

My favourite is made from split green peas because I find it easier to find big bags of them. I use sesame oil for a little flavour boost (and to make it vegan friendly) but you can use ghee or even regular butter if you don't want to clarify it yourself.

Ingredients:

Half an onion, diced

1 tbsp sesame oil (ghee or butter)

1 cup split green peas, washed

2 cups water (or stock)

2 tsp fresh garlic, grated

1 tsp fresh ginger, grated

1 tsp cumin

1 tsp turmeric

1 tsp cardamom

1 tsp paprika

1/4 tsp cinnamon 

1/4 tsp cayenne (or chilli) powder

1 tbsp tomato paste (Optional)

In a dutch oven or heavy bottomed soup pot, cook off your onion in sesame oil (or ghee/butter) with the garlic and ginger on a low heat until the onion is soft and transparent (you don't want it too brown or for the garlic and ginger to burn or you'll get a bitter note).

Put everything else in and turn up the heat until you get a rolling boil then lower the heat to a simmer and put the lid on and leave it for about an hour, stirring occasionally, until the peas are soft and start to break up.

You can adapt the amount of any of the spices to your taste, including adding salt and pepper.

Serve with warm bread. I like to eat mine with my home made tortillas.

Hummus

I love having hummus in the house as a snack with carrot sticks or as a butter replacement on a sandwich.

Ingredients

1 can of drained and rinsed chickpeas

1 tsp minced garlic (or about 1 clove)

1 tsp cumin

A good squeeze of lemon juice

A long drizzle of mild olive oil.

Throw everything into a bender and go until its smooth. Add more lemon and garlic to taste. If it's too thick add water 1tsp at a time and blend some more.

If you want to look extra fancy then swirl it in the serving dish and add a drizzle of extra virgin olive oil and a sprinkle of smoked paprika.

Alternatively, you can eat it out of a tub with fresh tortilla served on a bunnikins plate.