Tag Archives: biscuits

Rosie, World Skills comp & Aries nibbles

On air on Byron Bay’s bayfm 99.9 on March 25, 2013

 

Today we have so many wonderful guests that I have cancelled most of my belly bits, so you can listen to…fabulous local Rosie Lee, who dressed up as a flying pig for one cause & is now covered in bees for another. World Skills regional winning local chefs Nadia de Jong & Joseph O’Grady . The fabulous belly astrogourmet, Lilith, with tipples & nibbles for Aries. And 2 wonderful gentlemen bellysisters, Ilias & Robert, in the belly kitchen. Ilias is learning to make delicious radio for you, & Robert has just come back from Womadelaide with some of his favourite music to share with us.

 

 

MELTING MOMENTS WITH PASSIONFRUIT ICING RECIPE – from Rosie Lee

 

150g self raising flour

150g cornflour

250 g butter, room temp

1 vanilla bean seeds scraped

4 tbsp icing sugar sifted

 

FOR ICING

60 g butter, room temp

150g icing sugar

1/2 passionfuit

 

Preheat oven to 160 C

Sift flour and cornflour

Cream butter, vanilla seeds and sugar in electic mixer till light and fluffy

Add flours and mix thoroughly

Place small spoonfuls on buttered tray or use piping bag with 1 cm star nozzle for swirl pattern

Bake 15 to 20 mins till golden, place on wire rack et WOILA !

 

ICING

cream butter, icing sugar and passionfruit till creamy

Small amount on one biscuit and top with another.

 

Store in airtight container

 

DAINTREE LEMON PUDDING – from Rosie

 

Cream 1/2 cup sugar with 1 tablespoon butter, add 2 tablespoons flour, the juice and rind of one lemon, 1 cup of milk and the beaten yolk of one egg.

Stiffly beat the egg white, fold into mixture and pour into a greased pie-dish. Place in a dish containing water and bake till browned in a moderate oven. A light cake mixture rises to the top, with a lemon curd sauce beneath.

 

All time fave recipe my mum used to make. Copied from her ancient old cookbook, the Woman’s Mirror Cookery Book.

My son loves it too !!

 

 

 

CSG  ISSUES – for lots of links and information go to the facebook page: CSGFreeByronBay

Or just look for the tent at local markets – it’s very yellow.

 

THE APPRENTICES

Today we have two upcoming local apprentice chefs Joe O Grady and Nadia de Jong who recently won the World Skills regional cooking competition and competed for the nationals placing 6th and 8th amongst strong fully qualified chefs!

They’ve studied at Wollongbar TAFE under the guidance of David Forster and Mary Allen and have blossomed into their roles as chefs in Fleurs Ballina and Harvest Newrybar.

Keep an eye out for these young talented chefs in the future

Opa!    ilias the GREEK

 

ASTRONIBBLES AND ASTRONIBBLES FOR ARIES – by Lilith the belly astrogourmet

 

Aloha Tess, today we¹re talking what kind of appetizer plate to bring to an Aries birthday celebration, and since we¹re both Aries today¹s program is all about guess who – yes, us.

Like all fire signs we like hot food, and are particularly partial to red food. But whatever you decide to birthday us with, think food with attitude: as in feisty flavors, spices, chili, Indian, Thai, and abandon bland.  Also  being Show Don¹t Tell people, despite how often you say you love us, we¹d really like to see that demonstrated by your going to a hell of a lot of trouble concocting celebration snackies to tweak our tastebuds and ignite our appetites..

Being the first sign of the zodiac Aries love the first course better than anything and would be happily satisfied with a selection of starters. Being creatures of extremes, we like both totally raw food or else food to which serious heat has been applied. So I’m putting my hand up for Individual Aries-red Roast Tomato and Bocconcini Tarts with rocket pesto, which makes tasty use of autumn produce. Because Aries are such individuals and this is a segment on finger food, we¹d like to put you to the time and trouble of making these tarts personalized, bite size and served up on a heart shaped betel leaf ­ because despite our fiery tempers we are all heart. Where to find? Betel leaves are dead easy to grow or available from the farmers markets. They’re actually a bit chewy raw, so if you think that mightn’t appeal to your particular Aries, Vietnamese sources suggest wilting them with a light grilliing, which also releases their peppery fragrance.

We¹ll cater to our raw natures in the drinkies department Tess with your personal favorite, suitable for both the alcohol-loving and alco-shunning Aries, the Virgin Mary ­ or its vastly more popular deflowered version, the Bloody Mary. The Virgin Mary, suitable for teetotallers and designated drivers simply omits vodka from the recipe, and is apparently also known in Australia as the Bloody Shame.

According to Wikipedia The Bloody Mary has been called “the world’s most complex cocktail” and barman Fernand Petiot who claimed to have invented it in 1921, described its construction thus: Cover the bottom of the shaker with four large dashes of salt, two dashes black pepper, two dashes cayenne pepper and a layer of Worcestershire sauce; then add a dash of lemon juice, cracked ice, two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. Note no Tabasco in his original recipe.

I loved reading about the creative variations of this drink, ie. The Bloody Maria using Tequila instead of vodka, the Bloody Fairy with absinthe, Bloody Murder featuring wasabi sauce and the Bloody Hog made with Bacon Vodka  -­ who knew such a thing existed ­ all there in the wonderful world of google. My favorite has to be the Flaming, Frozen Bloody Mary, which is a frozen Bloody Mary topped with overproof rum and ignited in a ceramic mug to avoid shattered glass.  [please don’t try this at home]. I won’t even mention the version garnished with a sausage, or the desperate marooned people forced to use pasta sauce.

We here in the Bay can just get creative with chili or citron vodka, a little fresh horseradish, so some oysters. So Bottoms Up and happy birthdays, Aries.

 

INDIVIDUAL ARIES-RED ROAST TOMATO AND BOCCONCINI TARTS – from Lilith

 

INGREDIENTS:

110g plain flour

Pinch of icing sugar

60g cold butter

1 egg yolk

250g cherry tomatoes

1 tub of baby bocconcini, drained

extra virgin olive oil

1/2 cup fresh basil pesto

Fresh basil leaves, to garnish

 

METHOD:

•
 Preheat oven to 190°C.

• 
Sift flour, icing sugar and a pinch of salt into a food processor, add butter and process until mixture resembles fine breadcrumbs. Add the egg and 1-2 tablespoons of cold water. Process until mixture forms a smooth ball. Wrap in plastic wrap and refrigerate 30 minutes

•
 Bring pastry to room temperature, roll out on a lightly floured surface and use it to line indvidual tart pans with removable bases. Refrigerate for 10 minutes.

• 
Line the pastry-lined pan with aluminium foil and fill with pastry weights or rice. Bake for 10 minutes.

•
 Meanwhile, toss the tomatoes in the oil and season with salt and freshly ground black pepper.

•
 Remove tarts from oven, remove foil and weights. Return to oven with the tomatoes on a separate baking tray for 5 minutes or until pastry is golden and tomatoes have softened slightly. Spread a little pesto over base of each tart and fill with bocconcini and tomatoes. Place in oven for 5 minutes to warm through. Serve with remaining pesto and basil leaves.

 

ILIAS’S FAVOURITE FOOD BOOKS

 

Greek cookbook : Tess Mallos

Lansdowne Press – Last print 1976

 

Eggs – Michel Roux

Quadrille publishing – Last print 2007

 

THE MUSIC today was very tasty I thought, thank you so much Sister Robert for the Womad tracks, and Rosie and Lilith for sharing some favourites too. Go here (bayfm page) for the full list and lots of videos

 

Love and chocolate bunnies,

 

Sister Tess

 

facebook page: CSGFreeByronBay

hot & cold,new & old Christmas; farm histories

On air on bayfm 99.9 community radio Byron Bay on 17 December 2012

 

Merry Christmas dear bellysisters, or happy Hannukah, or a joyous solstice, or a lovely gathering with friends and family to you.

Today the bellysisters  tried to help you have a stress free celebration by focusing on some classic elements of the traditional feast that sometimes result in disaster, and by suggesting a few new things to try.  We had the talented help of Gavin Hughes, head chef at the Byron at Byron resort and spa, a delightful man who is not afraid of owning up to liking a mushy carol or two.  He hails from Scotland, so he knows his way around a turkey, but much prefers a relaxed, mostly cold meal that can be prepared ahead, leaving more time for family, beach cricket and sparkling wine.  Miss December made a special return visit to help out with stuffing and gravy, and our baking bellysister Deanna worked her way around the different types of icing over a Christmas drink, and shared little cookies to decorate with the kids.  And we wrapped up the year of the farmer with food historian Dr Adele Wessell from Southern Cross University, who talked about the Landed Histories project.

 

 

GAVIN’S COOL CHRISTMAS

 

“Being Scottish the weather is back to front, re summer here and snowing in Scotland as we speak.  Therefore I have had to change the often heavy traditional dinner for a lighter, healthier, and in fact easier approach to Christmas lunch/ dinner.  This enables us to embrace the healthier lifestyle/ climate to go out doors and often play beach cricket or just a relaxing stroll along the beach.  It also important to have a stress free experience, spend more time with your family/ friends and organise as much in advance ( food) the day before.  It also allows more room for sparkling wine, instead of the Scottish tradition of heavy roast dinner followed by a massive collapse to the sofa to watch a rerun of a movies watched in previous years.”

 

Here are a few of Gavin’s suggestions.

No 1 – cook ahead and not on the day.

On the day, just prepare salads, sliced fruit.  If you do salads try things like the Italian panzanella (tomato and bread) – salads that get better when they sit around for a bit

On previous days, get plenty of local charcuterie, cheeses, prepared nibbles that can be served cold.

Make things like gravlax (more below), pickled vegetables.

Luscious soft summer berries/ strawberries/ blueberries for trifles as well as good old pavlova.

If you do decide to roast a turkey, go on the bone, not too big, rub it well with oil, maybe cover it with bacon, use a meat thermometer to make sure it is cooked inside.  Maybe try local honey macadamia nuts in the stuffing.

 

FROM THE BELLY LAB – WHISKY GRAVLAX RECIPE by Sister T, adapted from dramming.com

 

Gavin Hughes mentioned that he usually makes gravlax at this time of year.  He gave us a few tips on air, since there are a lot of variations on this very simple recipe.  I have tried making gravlax a few times and sometimes it is a bit dry.  Gavin leaves the fish to cure only 1 day instead of the usual 48 hours, then checks it and usually that is enough time.  And he mentioned that he makes WHISKY gravlax as a nod to his Scottish roots.  Now we love a good malt in the belly convent, so I immediately had to experiment.  It’s a sign of an inspiring guest that you have to run off and cook what s/he talked about isn’t it?

I happen to have bought for the first time a lovely light but smoky malt called Ardberg, and the first recipe that comes up on a net search, a very promising website called “Dramming”, recommends that very drop for this recipe.  But any good & at least a bit peaty/smoky malt should work.  You don’t need much, one miniature will be enough for cure and sauce.

 

 

a fish sandwich - or whisky gravlax about to spend a day curing

 

WHISKY CURED FISH

original recipe here

 

2 evenly matched fillets of fresh salmon on the skin (or try ocean trout) – 600 to 800 g is plenty for 6-8 entree servings

1 tbs single malt whisky

30 g. raw sugar

30 g. rock salt

a few dill or fennel fronds (dill is traditional, I had fennel available and it worked fine)

 

Tweezer out any bones, rinse & pat dry fish.

In a porcelain or glass bowl that will fit the fish lying flat and sandwiched flesh to flesh, pour the whisky over the fish, leave for a few minutes.

Mix salt and sugar, cover fish all over the flesh, cover bottom piece with dill or fennel, pop the other piece on top, skin outmost.

Cover with plastic wrap close to the fish, then another piece over the top of the bowl (one of the few times I use plastic wrap in the kitchen, you could try baking paper and a small plate on top).  Place a weight on top of the fish – I used a small plate and a bag of rice on the plate.

Refrigerate for 24 hours, swap the top & bottom piece about half way through the cure.

After 24 hours, check if the flesh looks firmer, taste for delicious light cured flavour & texture.  Wipe excess salt off or leave longer.

Skin and slice the fish, keep a little cure liquid for sauce.

 

MUSTARD SAUCE

 

Adjust to taste a blend of dijon mustard, macadamia oil, lemon juice, the same whisky that went in the cure, lots of chopped fennel or dill, pepper, maybe salt, honey, a little of the cure liquid (filtered).  Serve on top of the fish or in a little bowl separately.

Also goes very nicely with chargrilled carrots for the vegetarian friends.

 

And do check out that dramming website if you like whisky – they even have a whole whisky flavoured Christmas dinner!

 

 

MISS DECEMBER UNSTUFFS THE STUFFING & YUMS UP THE GRAVY

recipes and words by Miss December Alison Drover

 

Grab a box of cherries and make your own Christmas decorations this year from all your old paper even newspaper is great or wander around the garden and see what you can find to dress the home. Please leave the Christmas trees in the ground or create your own from branches or improvised items.

Bake from scratch this Christmas and focus on the process rather than elaborate menus. Real custard, gravy and stuffing from heaven rather than rushing these things take time and work on making these the best your can.

 

 

CHRISTMAS GRAVY– made in advance to save you time on the day

You basically roast some chicken wings with onions, carrots, celery (the holy trinity for flavour) with some star anise, rosemary and sage. Add flour, water, simmer and there you have it… a stress-free Christmas gravy.

 

• 10 chicken wings

• 2 carrots

• 2 peeled onions

• 2 celery sticks

• 2 large rosemary stalks

• 6 sage leaves

• 2 star anise

• salt

• pepper

• olive oil

• 60 ml port or sherry (optional)

• optional 2 tablespoons orange marmalade

 

 

Serves: one turkey or chicken

Roughly chop the celery, carrots and onions. Put them in a roasting tray with some salt and pepper, star anise, sage leaves, rosemary and the chicken wings. If you bash the wings up a bit first the gravy’s flavour will be deeper. Add a good slug of olive oil and roast for 1 hour at 180c. Take out of the oven and put the tray over a medium heat on the hob. Add 3 or 4 tablespoons of plain flour, which will thicken the gravy and soak up the fat. Cook for about 10 minutes, stirring all the time. Then add 2 litres of hot water, boil vigorously for 10 minutes and then simmer for 30 minutes. Add the port or sherry if using.

Pour the mixture into a sieve over a bowl and push as much as you can through the holes. Wait until it is cooled to room temperature, put it into containers or freeze bags for the freezer.

Just before you need the gravy….

Take it out of the freezer so it can defrost whilst cooking your turkey or chicken. When the bird is cooked put a carving knife in the cavity so you can lift it up so the juices run out. Spoon off all but 2 tablespoons fat then pour your gravy into the roasting pan with juices. Place it on the stove and bring to the boil making sure you scrape the up all the tasty bits from the bottom of the pan. Taste and then if you like add the marmalade. Once the gravy is hot strain it into a saucepan and then return it to a low heat until you need it. Skim any fat before transferring into a jug and onto the table ready to enjoy.

 

STUFFING LOCAL AND SEASONED – LIMONCELLO, CINNAMON, PECAN AND SAGE

 

**Please note for the vegetarian option omit the bacon/pancetta

Serves 10

 

• butter about 200 grams to cook with

• 2 large leeks washed and chopped (or 2 onion chopped finely)

• chunks of sourdough torn into pieces about half a bread slice in size

• 200g pecans local

• bunch of sage leaves picked

8 sprigs of thyme – leaves removed

• 6 rashers of bacon or pancetta chopped

• 1 lemon juice and zest

• 1 tablespoon cinnamon

• Limoncello – local lemon liquor available from farmers market about ½ cup to 1 cup depending on you (if you do not want to use this you can use juice or 1 lemon and a tablespoon of honey instead.

• 1 cup currants

• salt and pepper

 

Soak your currants in Limocello or alternative for about 20 mins.

Fry up your leeks in a pan sweating them first so that they do not darken. Remove from the frypan and set aside. Add your chunks of bread frying them and the bacon. Once cooked add the currants, lemon zest, cinnamon, cooked leeks, sage and chopped pecans. Ensure everything is well combined and then remove from the stove ready to stuff the bird.

Hint: Lift the skin on the turkey or Give your turkey a good wipe, inside and out, with paper towels, and place it on a board, with the neck end towards you. Find the edge of the skin that’s covering the turkey’s breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you’re careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. At the other end, starting at the side of the cavity just above the leg, use a spoon to work your way between the skin and the meat.

 

 

Gluten free version with Nimbin [if available] brown rice.

Follow the recipe above however omit the sourdough bread and instead boil up 2 cups of brown rice  until the rice is about 3-4 minutes from cooked. Drain and add another teaspoon of cinnamon and mix all the above ingredients with the rice. Stuff inside the bird and cook as according to your time.

 

Vegetarian stuffing

The rice version or the gluten free version can be used as a stuffing for capsicums or as a side dish for other vegetarian dishes. It is fairly rich stuffing so choose a dish that is fairly simple to complement it.

 

HOLIDAY BAKING WITH DEANNA

 


 

SUGAR COOKIES

 

 

1‭ ½ ‬cups flour

‭¼ ‬tsp salt

‭½ ‬tsp baking soda

‭½ ‬cup unsalted butter-room temperature

‭½ ‬cup sugar

1‭ ‬large egg beaten

1tsp vanilla

 

Beat butter and sugar.‭ ‬Add egg and vanilla and beat.

Mix flour,‭ ‬salt and baking soda in separate bowl.‭ ‬Add to butter and sugar and mix until smooth.

Heat oven to‭ ‬170‭ ‬degrees

Line baking trays with baking paper

Roll out dough until‭ ‬1cm thick-keep turning on floured surface so it doesn’t stick

Cut into shapes and chill in fridge on baking sheet for‭ ‬15‭ ‬min.

Bake in oven‭ ‬8-10‭ ‬minutes

 

ROYAL ICING

 

2‭ ‬large egg whites

2tsp lemon juice

3‭ ‬cups icing sugar

 

Beat egg whites and lemon juice.‭ ‬Add sugar and beat on low until combined.

Add food colouring to separate portions and mix.‭

Can spread with a knife over cookies,‭ ‬or can put into piping bag for decorating.‭ ‬If you do not have piping bags or tips,‭ ‬can put icing into small ziplock bag and cut small tip off corner to squeeze icing through‭ (‬this is what I do with my kids when they ice cookies‭)

 

BELLY BULLETIN

 

Best possible news – a lot less people are dying from hunger, according to a report financed by the Gates foundation and co-ordinated by the University of Washington. Over the last 20 years, there has been a sharp fall in deaths from malnutrition & diseases like measles & tuberculosis, reflecting an improvement in sanitation, health services and access to food in the developing world. Infant mortality is also down. On the other hand, more of us are dying from rich country diseases like cancer & diabetes. Maybe the next step is for more of us to be able to choose what to eat, and help counter those diseases too.

 

My other bulletin item is more of a Christmas present idea – if you are into giving experiences rather than objects, have a look at the many cooking classes & eating experiences available locally, from your local cafes and restaurants to one off dinners. Maybe give someone the chance to try out vegan food for the first time with Anthea Amore, of Organic Passion.

Or go to one of the Indian pop up dinners hosted by Matt % Chris, inspired by travels through India. The next feast is scheduled for Sunday‭ ‬20th of January‭ ‬6pm bookings can be made by phoning:‭  Matt-‭ ‬0402‭ ‬235‭ ‬435‭ ‬or Kris-‭ ‬0429‭ ‬456‭ ‬299

For classes, check out Byron College,  or the Bangalow Cooking School, or the Burringbar hall.  Deb Allard has cheesemaking classes there in early January, & remember, blessed are the cheesemakers, & their friends.

www.facebook.com/CheeseMakingClasses

If you know of other classes or events, send us an email on belly@belly.net.au & I will put the info online

& of course, there are lots of fabulous locally produced edible gifts, try the markets or a local shop, and cookbooks by local authors.

 

Love and chocolate covered elves (just start pouring from the tip of their pointy little hats – they will naturally keep their mouths and noses clear by licking),  Sister Tess

 

or if you prefer, love & rum cream stuffed, chocolate covered panettone (it went tropical this year).  The recipe is in sweets.

 

 

troppo panettone

 

 

 

 

 

 

 

 

 

bees, honey, mead, tomatoes, & more beezzz

On air on Byron Bay’s bayfm 99.9 community radio on 10 December, 2012

Today on belly we  talked about our precious bees.  Leah Roland from the Bangalow Cooking School  shared some honey stories & honey recipes, but in the first hour of belly we  focused mostly on the essential role they play in pollination.  Without them our tables would be pretty empty.  Some say the world as we know it will end shortly after the last bee disappears.  But this is not a gloomy belly, there are many people getting together to help the bees. We  met a wonderful panel of farmers and beekeepers, found out how we can get involved, & learned lots more about our Australian native bees.  Kat came from the new group Mullumbimbees,  Eric Smith and James Creagh from Federal, to talk about natural beekeeping of the European honey bee.  Eric is a very new beekeeper.  He has found that bees like very calm people, and he enjoys their company.  Actually all the guests, and Sister Cath who has several native hives, seem to love watching the bees. Frank Adcock, farmer,  native bee specialist & neighbour of Sister Cath’s came from Federal.  It was good to see them share knowledge, & the love of bees, together as well as with listeners.  We finished the show with a walk around Heather and Hugh Armstrong’s tomato farm at Cooper Shoot, where they also have the help of little blue banded native bees.  Frank says they are solitary bees, but Hugh and Heather like the work even just a few of these little creatures do.   All the more reason to have plenty of native and other flowers around our homes, and feed all the different types of bees.

 

 

TO LEARN MORE ABOUT BEES AND BEEKEEPING

 

There is loads of information about beekeeping both in books and the internet, but not all may work for you.  Malcolm Sanfordn& Richard Bonney in ‘Storey’s guide to keeping honey bees’, start by saying:

“Like the bees in their colony working together to survive, no individual human can succeed alone when it comes to caring for this social insect”.

So we are very lucky that the Northern Rivers is positively buzzing with beekeeping mutual help groups.  They have newsletters, workshops, order hive materials as a group, get together to make hives, and of course share lots of information.

 

James Creagh as the beekeeping prophet

James recommends you try to see the Queen Of the Sun – Documentary about the plight of bees with some positive approaches.

http://www.queenofthesun.com/

Planned screening in Mullum in February 2013.  Date to be announced.

Queen of the Sun is also available as a book from your local library.

T Siegel and J Betz (ed)   www.clairviewbooks.com

 

General info about bees –  http://www.dpi.nsw.gov.au/agriculture/livestock/honey-bees/management/responsibilities/backyard

 

Contacts for Mullumbimbees Natural Beekeeping group –  mullumbees@gmail.com

http://www.facebook.com/groups/Mullumbimbees/?ref=ts&fref=ts

Workshop “Introduction to Natural Beekeeping ” –  January 2013 Booking mullumbees@gmail.com

 

General Info about “Natural Beekeeping” –  http://naturalbeekeeping.com.au/naturalbeekeeping.html

Nimbin Natural Beekeepers – jamescreagh@hotmail.com

Meet 1st Sunday of each month

Nimbin Natural Beekeepers - hive making work bee

 

Australian native bees

 

native bee box entrance

If you are in the Lismore/Casino area, our guest Frank Adcock is not only a farmer and native beekeeper, but a teacher.

Caring for Native Bees –  Tutor Frank Adcock

The course introduces you to Australian native beekeeping and gives you the knowledge and confidence to care for your bees. You will be studying the stingless social species trigona carbonaria, a true blue Australian bee which is native to our area. These little creatures are amazing to watch as they work, they don’t sting so the honey can be harvested safely, and they are great pollinators of local fruit and nut trees. If you think you might like to give a hive a home, come along to this

http://www.acecolleges.edu.au/colleges-courses/lismore/leisure-and-lifestyle-courses/practical-home-living/p/945#.UMVgWGdaeNU

when & where

Lismore Saturday 9 February,2013 and Saturday 11 May, 2013

Casino Saturday 23 February, 2013.

 

There are lots of photos and information about native bees on this website:

http://www.aussiebee.com.au/

 

native bee box in 8 year old macadamia trees

Even for those of us who don’t intend to formally set up a native bee colony, it’s a good idea to get to know them, so we don’t mistakenly kill them thinking they are wasps.  I had a chat to Kerry  & Lorraine from Monty’s Strawberries at the farmers market.  They decided to get some native bees this year, after seeing very few honeybees in their area.  They are very happy with them, not only because the strawberries had a great season, but because their grandkids can play among the bees with no danger of getting stung. We are lucky to have several stingless bees in Eastern Australia, including the commercially used variety trigona carbonaria.  Frank told us that in Brisbane, native bees are colonising water meters, not an ideal spot.  But if we put a specially designed box or two in the garden for them, they will set up there in preference to odd little locations around human houses.

 

 

 

 

PLANTS FOR BEES

 

James Creagh and Peter Stace (who is from Jiggi near Lismore), are putting together a list of plants that bees love.  The more food is available for bees, the more honey there will be for all of us, but more importantly, the more healthy productive plants, both in home gardens and local farms.

This list is a work in progress, feel free to contribute.

 

Flowers:

Alyssum, Balsam, Aster, Catmint, Cornflower, Convolvulus,

Cornflower, Cosmos, Crocus, French Marigold, Mallow, Nasturtium, Poppy,

Sunflower, Zinnia, Nasturtium , Sunflower

 

Shrubs:

Fuchsia, Geranium, Hebe (Veronica), Hollyhock, Kniphophia

(Red Hot Poker), Lavender, Marjoram, Salvias, Rosemary, Thyme, Veronica, Citrus

 

Natives:

Banksia, Bottlebrush, Calistamons, Eucalypts, Wattles,Flame Tree

Eucalypts – Most honey produced in Australia is produced from the nectar of Eucalyptus trees.

 

Herbs:

Lemon Balm, Basil, Hyssop, Lavender, Marjoram, Mint family

(Labiatae), Oregano, Rosemary, Sage, Savoury, Thyme, Oregano – have large numbers

of bee attracting flowers, Borage.

 

 

JAMES’S QUICK MEAD RECIPE

 

Mix 1 part cappings with 4 parts water.

If using honey use 1 part honey to 6 parts water.

Allow to stand overnight covered with cotton cloth.

Drain off wax next day.

Optional add juiced fruit in season e.g. Mulberries, plum, jaboticaba,ginger etc.

Allow to stand for a few days checking each day for taste. Depending on the temperature it will begin to ferment in a few days. Stir each day you check and when tasting good bottle up. The longer it ferments the more alcohol content in the mead.

 

 

LEAH’S GREEK HONEY & WALNUT BISCUITS

“Melomakarona” which happens to be a Greek Christmas Cookie

 

 

 

1 cup olive oil

1 cup freshly squeezed orange juice and the zest of 1 orange

1/2 cup brown or white sugar

4 ½ – 5 cups self-raising flour

1 cup of walnuts coarsely ground

1 teaspoon

¼ teaspoon of ground cloves

1 teaspoon ground cinnamon

Syrup

1 cup sugar

1 cup water

1 cup of honey

1 cinnamon stick

½ cup chopped walnuts, extra

 

1. Preheat oven to 180C (or 160C for fan-forced).

2. Make syrup ahead of time so it can be cool. For the syrup, combine sugar, honey, cinnamon & water. Bring to boil for 5 mins.

3. Mix the oil, orange juice, zest, sugar, nuts, spices and flour until smooth. The dough should be soft and not sticky you may need extra flour

4. Shape biscuits into elongated egg shape (approx 30-40gram each) Place on a lined baking trays lined with baking paper. Be sure not to over crowd as the biscuit will double in size in the baking process.

5. Bake for 10 to 15 minutes or until golden. Remove hot biscuit and place a few at a time in the cooled syrup. Allow the biscuit to drink up a little of the syrup.

Remove and place onto a cooling rack. Sprinkle top with ground up walnuts whilst still wet.

Once cooled, store in an airtight container.

Makes about 60 biscuits that keep well for a week great with a long black! Or a macchiato

 

Recipe by Leah Roland Bangalow Cooking School

 

BELLY BULLETIN

 

Happy Hanukkah to our Jewish bellysisters.  Hanukkah the Jewish festival of lights is on right now.  It is the time to light candles, sing, give gifts, & eat food fried in oil, especially olive oil, including fried potato pancakes and jam doughnuts.  Also eating cheese products is popular. Now that’s a good way to celebrate.

If you like to eat & drink with artists check out the open evening this Thursday on the Byron arts & industry estate arts trail.  Lots of galleries will be open & will have nibbles,& drinks, at some places you can take food to share & enjoy the art,entertainment, film screeenings, & company. Check out local papers or www.facebook.com/byronartstrail

Francisco Smoje’s last pop up dinner of the year will be in Federal this Saturday 15 December at 7pm.  Lots of lovely ripe tomatoes on the menu. BYO, $55 a head, vegetarian optios will be available, bookings essential.  More info & to book:

0416057705      www.facebook.com/FranciscosTable

 

BELLY TOMATO SAFARI

 

 

 

berry tomatoes

Heather & Hugh in the tomato jungle

 

A big thank you to Heather and Hugh Armstrong of Coopers Shoot Tomatoes for the tour of their farm and their advice on growing good tomatoes in our veggy patches.

You will find more audio from the visit in last week’s belly post.

If you only have a few minutes, listen to their top tips from 14 years of tomato growing, and their favourite ways to cook tomatoes, in this audio clip:

audio – tomato growing and cooking tips

 

If you have a bit more time, join Hugh, Heather and Sister T on a tour of the farm.  This is a longer interview of the tour than the one I played on belly, but for copyright reasons it doesn’t have the safari music samples.  I hope you enjoy your visit, it starts with a discussion of some of the animals that help out on the farm, from cows to bees.

audio – Sister Tess on belly tomato safari at Coopers Shoot Tomatoes

 

 

ox heart tomatoes

 

 

 

 

 

 

 

 

 

 

 

BUZZING MUSIC

 

Arthur Askey – the bee song

 

Itzak Perlman performing Rimsky-Korsakov’s flight of the bumblebee

 

Jez Mead – beard of bees

 

Slim Harpo – I’m a king bee

 

Taj Mahal – Queen bee

 

Francois Couperin, a little mead flavoured medieval magic – tracks from Concert Royal No4 in E minor, performed by Le Rondeau de Paris

 

Van Morrison – Tupelo honey

 

Minipop – my little bee

 

The Rolling Stones – dead flowers – sorry it was short Hugh, we talk too much!

 

 

Love and chocolate flowers (that’s to attract the bees that make nutella), sister T

 

Italian regional food

On air on Byron Bay’s Bayfm 99.9 community radio on 21 November 2011

A Sicilian, a Roman and a Piemontese walked into a studio…and started talking about food – it could become the edible version of occupy Wall street, but lucky for the presenters who are on after us we will probably be quickly driven out by hunger.  Well actually the Roman kind of got lost on the way to the forum…Hopefully I will get to talk to Valentina soon, she has done a course at one of my favourite Italian food mags, sites and now school, Gambero Rosso.  But the capo degli amorevoli, wonderful Italian presenter Sergio from the Bayfm program ‘That’s Amore“, that has just returned to the summer broadcast, was on belly today.  Sergio is from Sicily, but has lived in Rome, Pisa and also in Merano, at the border with Austria, while doing his duty as a sweet young conscript in the Italian army.   I am from Piemonte, in the North near the Swiss/French border, but my parents have lived for years in Tuscany and Sicily, so between us we pretty much cover Italy, and many of its wonderful and very distinctive regional cuisines.

We are both keen to talk about some wonderful dishes from our bits of Italy , which are much less known than the standard pizzas and pastas.  We went straight off into singing the praises of caponata, a gorgeous Sicilian summer dish, done in many different ways across the island.  I have seen some very vibrant discussions among Sicilians about the best way to do this dish!

 

CAPONATA CATANESE – adapted from a recipe by Mimmetta Lo Monte in “Italy a Culinary Journey”

One 500 g eggplant

500g red and yellow capsicums

1 onion

60 g celery stalks and leaves

1 tbs capers, squeezed if in vinegar, rinsed and drained if in salt

6 large green olives, pitted and cut into pieces

2 tbs red wine vinegar

3/4 tsp sugar

6 canned tomatoes, seeded and finely chopped (or 6 very ripe tasty tomatoes, peeled, seeded and chopped)

salt

Peel a 2 cm strip of skin from the eggplant, stem end to bottom and back to the stem. Cut it into 2 cm cubes. Cover with water and 1 tsp salt. Weigh them so they stay underwater. Leave 30 minutes, drain, dry with paper or tea towels. Deep fry in 2 cm of oil on high heat, until dark gold. You may need to do this in batches. Set aside.

Cut capsicum and 3/4 of the onion into 2 cm cubes. Heat 3 tbs of the eggplant cooking oil, add capsicum, onion and celery. Stir over moderate heat for 2 minutes. Reduce to low, cover and cook 8 more minutes. Uncover, raise heat to high, stir until veg start browning. Add capers, olives, vinegar, sugar.

Turn off heat, add eggplant, mix very gently.

Finely chop the last 1/4 onion. Heat 2 more tbs of the eggplant oil in a small pan.

Saute’ the onion, add tomatoes, cook on high heat until they sizzle. If you are using fresh tomatoes, start a little slower and cook them a little longer. Stir in salt to taste and add to the other veg.

Serve at room temperature. This gets better the next day, and will keep well for a few days.

As we said on the show, this is basically the primary layer of caponata, which you can adapt and add to to your heart’s delight.  I have usually had it with pine nuts added.   You can add a lot of seafood, mainly little octopus (octopussies?), but also firm fleshed fish, bottarga (dried mullet roe), prawns, even lobster.  Or artichokes or asparagus.  There is even apparently a chocolate and almond sauce you can add, called Saint Bernard’s sauce, salsa di San Bernardo.  Play around, but try the basic version first.

 

SERGIO’S GNOCCHI WITH PESTO

This is a dish associated more with the North, and of course pesto is from Liguria, the region of Genova, but Sergio likes to make it as it is a low gluten dish, especially with spelt.  Spelt is called farro in Italian and has made quite a comeback in recent years.  Sergio said he likes to play around with Italian dishes, adding things like miso and tofu to Italian classics.

Gnocchi di Patate (4 people)

Ingredients

1kg Dutch (cream?) Potatoes, 200gr spelt Farina, 1 egg,

 

Steam the whole washed potatoes with their skin, in abundant water and a pinch of salt.

Let them cool down completely and then peel them, mash them till they are smooth.

Pour them on a floured wooden board, make a dimple in the middle and add the egg to it. Add the sieved flour little by little and mix it manually until it is hard and doesn’t stick to your hands. (Probably you will have to use only 3/5 of the flour)

Work it in long rolls of 1.5cm and cut it in 2cm pieces.

Use a fork to give them the right shape. (With a movement swift but firm). Put them on a well floured plate to keep them separated.

Boil them in an abundant (repeat abundant) salted water. When they rise scoop them with a holed ladle.

Mix the gnocchi with their sauce while still warm.

 

Recommended sauces: Burro e Salvia (Butter and Sage), Fresh tomato sauce and Basil, but you can try also with Pesto and grated Parmesan.

 

PESTO GENOVESE

(for 600 gr of pasta)

 

Ingredients

50 Gr of Fresh Basil leaves

½ glass of Extra-virgin olive oil

6 Tablespoons of Parmigiano Reggiano and 2 of Pecorino

2 garlic cloves

1 Tablespoon of pine nuts

A pinch of salt

 

For the traditional Pesto you should use a marble mortar and a wooden pestle.

Wash the basil leaves in cold water and place them to dry on a tea towel.

Pound the basil leaves and the garlic (a clove for thirty leaves) in the mortar with a slow circular movement.

When the basil releases its juice, add the pine nuts and then the grated cheeses. Finally add (slowly) the oil.

 

CORNMEAL BISCUITS – PASTE DI MELIGA By Sister T’s mum Franca Corino

A recipe from close to the mountains in Piemonte, where corn goes not only into polenta but into delicious light crunchy biscuits.  I remember we always used to buy particularly good ones in a little town where we made regular pilgrimages to a big discount shoe shop.  Half price Italian shoes and good biscuits : can a day be any more perfect?  This recipe is my mother Franca’s, from a book we did together, along with other authors from the regions of Italy, called “Italy a culinary journey” (Angus and Robertson 1991, ed A. Luciano) – 20 years old now, which is a bit scary.  [I just checked and you can get it on the internet for a massive $1 and 36 cents, + postage, but that is the American edition so I’m not sure if it would have the metric measurements as well]. The quantities are a little odd because the main market for the book was the US, you can play around a bit with the flour percentages.  Also if you are making this in midsummer in Byron and room temperature is 30 degrees, use your butter straight from the fridge.

315 g plain flour
90 g polenta flour
315 g butter, at room temperature
185 g sugar
2 egg yolks
1 tbs grated lemon rind

Preheat oven to 180 C.
Mix all ingredients lightly until the dough is similar to short crust pastry.  Be careful not to overwork it or the biscuits will be tough rather than crumbly and light.
Roll out to a 1.5 cm sheet, cut into circles with a biscuit cutter.
Bake on a buttered oven tray for 10 to 15 minutes or until golden.
Allow to cool and store in an airtight container.

 

BELLY BULLETIN

 

Where our food comes from, how it is produced and by whom, its impact on our lives and environment, the impact on our culture and on food security, will be some of the themes discussed at the Australasian Regional Food Cultures and Networks Conference. It will be held

At Peppers Resort, Kingscliff, on November 29 and 30, and is organised by Southern Cross University’s School of Tourism and Hospitality Management. The conference brings academics and industry together across a number of areas including food production, distribution, marketing, tourism and hospitality to explore key issues and opportunities for regional food.

Southern Cross University Professor Philip Hayward said the conference would specifically address local networking issues.

“Local food and low food miles are desirable. But to make local food industries sustainable we have to thoroughly rethink distribution systems, branding and appellation and how producers network with other members of the local supply chain,” he said.

School of Tourism and Hospitality Management Associate Professor Kevin Markwell said he believed regional food could become an engine for tourism.

” Food styles and products help create distinctiveness between regions which then has flow on effects in terms of attracting tourists

to regions to sample distinctive cuisine,” he said.

More info on the conference website, www.regionalfoodconference.com.au

 

AND BRIEFLY : 2013 has been declared the European Year against Food Waste, and Sikh immigrants are helping to save one of the most traditional of Italian food industries, Parmigiano Reggiano, as they are very skilled with cows, and willing to work the long hours required to bring us this wonderful cheese.

 

EDIBLE QUOTES – DETTI GUSTOSI

A few of the many many Italian sayings that involve food.  There is a huge list here, although some of the translations are a bit off the mark.

A tavola non s’invecchia – you never get old sitting at the dinner table (not sure if this is because of the good food or the good company)

Non puoi avere la botte piena e la moglie ubriaca – you can’t have a full wine barrell and a drunk wife (both very desirable things)

i.e. – you can’t have your cake and eat it too

 

MUSIC

A big grazie to Sergio who always picks really interesting and varied music for That’s Amore, and brought all the tracks we played today.

Vacanze Romane – I Matia Bazar

Pronto – Zucchero

Rap Lamento – Frankie Hi-Nrg MC

Pasta al Pesto e Papadan – La banda di piazza Caricamento

Curre Curre Guaglio – 99 Posse

 

Love and caponata with chocolate sauce, sorella Mariateresa (aka sister T)