Archive for April, 2012

Posted on 4th April 2012

grow | eggs

By MEREDITH KIRTON

Hens have the ability to recycle garden and kitchen scraps into fresh eggs, making them the ideal pet for even the average backyard. Provided
you don’t have a roster, which are banned in most places due to their early morning squawking habits, your neighbours will probably love having
an extra dozen of fresh eggs passed their way every so often! What you will need is a fox proof enclosure, as even in the ‘burbs there are vermin
about, so whilst free ranging is fine during the day if your garden can accommodate them, make sure you lock them away safely at night.

Aside from scraps, chickens need water and chicken pellets daily (One chicken costs about $2.20 per week to feed) and will supplement this diet on grubs and insects they forage themselves. They also need worming every 3 months, and although they live for about 10 years, are normally replaced every 4 years or so as they lay better when they are young. Point of lay birds (around 18 weeks to 21) cost around $15, including vaccination and
worming. Your can buy or hire A-frame kit coups which are easy to erect and have the added advantage of being able to move around the garden on their rear
wheels, which means that you don’t wear out a patch on your lawn, and you can change their position depending on the season. A round chicken coup is better still if you have the space, as that way newly introduced birds can’t get “hen pecked” as they can’t get cornered. Always make sure your hens have some shade and shelter to escape the heat, and access to water and feed.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under grow
Posted on 4th April 2012

harvest | eggs

By MANDY SINCLAIR

Storage:

Store eggs in an egg carton, pointed end down, in the refrigerator for up to 1 week. The freshness of eggs deteriorate rapidly if stored at room temperature.

What to do with glut

  • To Freeze – yolks and whites

Separate eggs. Place each egg yolk into an ice cube tray. Cover with plastic wrap and freeze for up to 1 month.
Place whites in a clip-lock bag. Seal and label with the date and number of egg whites. Freeze for up to 3 months.
Thaw and bring to room temperature before using.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted on 4th April 2012

cook | eggs

By MANDY SINCLAIR

Passionfruit Pavlova Roulade recipe

Passionfruit pavlova roulade

4 egg whites
1 cup caster sugar
2 tsp cornflour, sifted
1 tsp white vinegar
250g mascarpone
¼ cup thick cream
1 tbsp icing sugar, sifted, plus extra for dusting
2 passionfruit

1. Preheat oven to 180C or 160C fan. Grease a 30cm x 25cm swiss roll pan. Line base and sides with baking paper, ensuring paper overhangs 5cm above rim of long sides of pan.
2. Using an electric mixer, beat egg whites until firm peaks form. Gradually add caster sugar, beating constantly until thick and glossy. Fold through cornflour and vinegar, until just combined. Spread meringue evenly into prepared pan.
3. Bake for 10-12 mins, until just firm. Line a clean tea towel with a piece of baking paper. Sift over extra icing sugar. Invert meringue onto paper, peel away baking paper from meringue and set aside to cool completely.
4. Place mascarpone, cream and icing sugar in a bowl and stir until smooth. Add passionfruit and mix to combine. Spread over meringue, leaving a 1 cm border around edge. Using baking paper as a guide, and starting from long side, roll meringue to form a log, using baking paper as a guide. Wrap baking paper and tea towel around roulade and refrigerate for 1 hr. Cut into slices to serve.

Serves 8

tip …….
To prevent roulade cracking ensure meringue is completely cold before filling and rolling


try this …….
Baked Custard Tart
Line a 24cm loose-based flan pan with shortcrust pastry. Blind bake at 200C or 180C fan for 20 mins, until pastry is dry and golden. Reduce oven temperature to 180C or 160C fan. Whisk together 2 eggs, 2 egg yolks, 2 cups cream, 1 cup milk, ¼ cup caster sugar and 1 tsp vanilla paste. Pour into pastry case and bake for 50-60 mins, until just set. Sprinkle over ground nutmeg. Refrigerate until cold.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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