In My Kitchen June 2015

We came back from overseas and had it not been my commitment to myself to let you all have a peek into my kitchen each month, and share this with Celia from Fig Jam And Lime Cordial, I might still have all the goodies sitting on the ‘side board’ in our kitchen. For the first time in as long as I can remember, I did not want to be at the working end of my camera. Eventually, this past weekend I got myself in a place where I wanted to take photos, and headed to what is my new temporary ‘studio’ in our scullery.

In France Dave and I went shopping and I could not resist buying a tin of cassoulet. I had thought that if one night we did not feel like cooking we could just open the tin, but thankfully Dave was enjoying his cooking and we got to bring the tin home with us. It will be enjoyed one night after motor racing for sure. This brand is the one I trust most when in France and I also buy their butter as it is fantastic.

"Cassoulet"

Cassoulet

One of my suppliers is selling lavender petals from an organization that works on community upliftment. I usually use the lavender petals from my own bushes, but they have died and for the first time in years I don’t have a lavender bush in our garden. I am planning on sorting out our top garden this winter and so will wait until that is done before planting another bush. In the meantime, I have a lot of petals to use in my cooking and baking.

"Lavender Petals"

Lavender Petals

My love affair with Maille continues and Dave and I went on the Saturday morning we were in Paris to their boutique store. I now keep a list of the mustards I have in my fridge on my phone so that we don’t duplicate anything. Luckily for me they have a store at the airport as well so I can add more to my collection when we pass through the airport in September.

"Maille Mustards"

Maille Mustards

I always look at the seed packets when are travelling and this trip I bought some parsley root seeds. These will go into the new vegetable garden as soon as it is sorted out.

"Parsley Root Seeds"

Parsley Root Seeds

I was invited to attend the Pestaurant function by Nathalie Leblond from Rentokil, but as it is in Johannesburg I had to decline the chance to dine on insects! Not wanting to miss out on the entomophagy experience, I was sent a sample box to try. The event is taking place today, and if you are interested, please click here. I must say, with a little bit of seasoning these would make quite a nice snack. Along with the insects, I was sent two recipes to try, one for chocolate chirp cookies, and the other for locust fried rice. In order they have been photographed, I was sent plain roasted locusts, plain roasted buffalo worms, plain roasted crickets and plain roasted meal worms.

"Pestaurant Treats"

Pestaurant Treats

I tried out a recipe for raspberry curd which came from the darling Lorraine. I had a lot of curd left over and so added it to an ice cream base with star anise flavouring and served it as dessert when we had friends over the other night.

"Raspberry Curd"

Raspberry Curd

I broke not one, but two spoon rests in one week! My lovely bamboo spoon rest was swept off the butcher’s block while I was cleaning it, and broke in half and my metal spoon rest lost its weld. So, I bought this spoon rest from my favourite on-line store and Dave is still getting used to it being a spoon rest. I love it as it is so sturdy.

"Spoon Rest"

Spoon Rest

Here is my review copy of Sweet. I did not bake anything from the book before doing my review as I ran out of time. I have tried making one recipe so far but it did not work out and I will be making it again until I can get it perfect.

"Sweet"

Sweet

Ocean Basket sent me a gift box, which included a scarf (so warm) and gift vouchers for Dave and I to use at our local restaurant. They have added gluhwein to their winter menu, and the gift box included the spices to make my own at home, as well as a lovely carafe.

"The Making Of Gluhwein"

The Making Of Gluhwein

What I blogged June 3:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Recipe For Potato And Anchovy Salad

I would love to win with the Hot Potato Blogger Challenge because I could really do with some good news!

"Potato And Anchovy Salad"

Potato And Anchovy Salad

The first time Cindy came to stay with us, she made her famous Italian-peasant anchovy and potato salad. This was something totally new to me, as I always make my potato salad with mayonnaise, pickled cucumbers and finely chopped chives. Dave and I fell in love with this salad and so for this competition I sent Cindy a message asking if I could make her potato and anchovy salad salad and blog it. She does not have the recipe up on her blog, and I went from taste memory in order to recreate the dish. I have made this potato salad often and it is always so popular. In fact, if you have friends who think their potato salad is the best, just take this dish along with you next time you visit, you will be sure to change their minds! This potato salad will stand up to any protein you put with it. It is robust and hearty and the perfect dish to serve at a BBQ.

"Peasant Potato Salad'

Peasant Potato Salad

5.0 from 2 reviews
Potato And Anchovy Salad
 
This potato salad is something so different and you have to be an anchovy lover to enjoy it
ALL RIGHTS RESERVED:
Good Nutritional Points: Very low in saturated fat. Very low in sugar. Very high in vitamin C
Ingredients
  • 700g new potatoes
  • Salt and freshly ground black pepper to season
  • 100g bottle of anchovy fillets in sunflower oil
  • 20g parsley, roughly chopped
Method
  1. Steam the potatoes until cooked
  2. Cut in half and season generously
  3. Place into a large bowl and set aside to cool
  4. Add the anchovy fillets and the oil
  5. Mix in gently
  6. Add the parsley and mix in gently
  7. Adjust the seasoning
Nutrition Facts For The Entire Recipe
Calories: 670 Total Fat: 5.4g Saturated fat: 0.7g Carbohydrates: 124.8g Sugar: 0.2g Sodium: 2675mg Fiber: 8.9g Protein: 31g

Click on the links for conversions and notes.

Disclosure: I was invited to participate in this competition. I was provided with the potatoes I needed, together with additional pantry ingredients and vouchers to the value of R400. This post is in line with my blogging policy.

What I blogged June 2:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (3 votes cast)

Recipe For Creamy Feta & Herb Dressing

"Creamy black pepper, feta and herb dressing - Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)"

Creamy black pepper, feta and herb dressing – Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)

In March I found myself under all sorts of time pressure. And whereas I don’t mind being under the pump when I am the cause, I do mind when someone else has put me there. My parents were coming to stay for the Easter weekend and it would be the first time they were staying with us. In order to make that possible we had to get the downstairs of the house liveable. That meant painting the bedroom they would sleep in, getting blinds put in and a bathroom and toilet installed. All from scratch! The glaziers came and installed the windows and the doors, and this was followed by the tilers laying the floor tiles throughout the house. Dave put in the bath and then made a counter top for the basin. The bedroom walls were bare and I went home to paint the primer coat. Our handyman was able to help with this, but watching his haphazard painting skills I decided that all he could do was the primer coat. I painted the PVA white coat on top of the primer in the bedroom and ordered 5l of top coat in my chosen colour to do the bedroom. Dave still had to fill the sliding door in, and so I left a corner of the room to do. I also left instructions for the handyman to prime the entrance hall and passage way walls so that they would look good. I showed him the paint and left him to it. When I got home he had painted the walls with the top coat for the bedroom! I was so cross, and now under a lot of pressure. I had to order the correct colour paint for the walls he had painted, and paint over them as well as touch up the ceilings. I also had to prime the dining room walls myself as the new primer I bought is thin and he is careless. All this extra work put me under a lot of pressure! And when I don’t have a lot of time to spare, all I want is easy to cook meals, and ingredients waiting for me in the fridge. This creamy black pepper, feta and herb dressing was one of those ingredients. I just chopped some cabbage, carrots and beets and topped it with the dressing.

"Creamy Black Pepper, Feta And Herb Dressing"

Creamy Black Pepper, Feta And Herb Dressing

5.0 from 1 reviews
Creamy Black Pepper, Feta And Herb Dressing
 
This salad dressing will go perfectly well with a robust salad such as slaw
ALL RIGHTS RESERVED:
Ingredients
  • 125mls crème fraîche
  • 100g feta cheese
  • Generous grind of black pepper to season
  • Salt to season
  • 60mls apple cider vinegar
  • 30mls olive oil
  • 2.5mls minced garlic
  • 5mls dried thyme
  • 60mls water
Method
  1. Place all of the ingredients into a jug
  2. Mix well using a stick blender
  3. Keep refrigerated in a sterilized glass bottle

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

"Low Carb Is Lekker"

Low Carb Is Lekker

What I blogged June 1:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

The Storyteller, Jodi Picoult

The Storyteller opening line: My father trusted me with the details of his death.

"The Storyteller"

The Storyteller

Minka survives the horror of Hitler. Growing up in a privileged part of Lodz she and her family are forced to move to the Ghetto. Her brother-in-law is deported for selling bread on the black market to save his son, who is smothered to death as his mother hides with him from the SS. Minka’s mother is deported when she can no longer work and Minka and her father are told how the SS are killing the Jews by gassing them. Minka eventually is deported with her father to Auschwitz and here her path crosses with an SS officer who seems to have compassion.

This gripping story had me in tears on numerous occasions. It deals with the awful crimes committed by the SS from the perspective of both an SS officer and Minka, who could not do anything more than watch her father be marched to the gas chamber.

I am truly blessed that my Grandparents were not sent to concentration camps, and had they stayed in Europe, that might have been their fate. The entire time I was reading this book I though of Oscar Schindler who said “whoever saves one life saves the world entire”. Could it hold true that whoever causes the death of one person kills the entire world? So many people knew exactly what being deported meant and the death of 13 million people killed in the concentration camps should rest on their shoulders and stain their hearts. In 1933, the 9.5 million Jews in Europe made up only 1.7% of the total European population. This number represented more than 60% of the world’s Jewish population at that time, estimated then to be 15.3 million. The current population of Jews worldwide is 13.3 million!

Based on the lives of survivors this book is one every person should read so that we never forget. If you would like to read food related stories from Jewish women who survived World War 2 please follow this link. Food Is Love is one of the most moving sites I have visited in a while.

First published in America by Atria Books in 2013

ISBN number 978-1-444-76666-0

Paperback – 528 pages

What I blogged May 31:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Out And About: Friday 29 May 2015

Natalie from Fleishman Hillard South Africa extended an invitation for me to be out and about at the Good Food and Wine Show on behalf of TLC Entertainment . The invitation was for me to attend a question and answer session with Buddy Valastro better known as The Cake Boss. I decided to arrive at 10am, as the doors opened, and take advantage of the media pass to visit a few stands and sample local products before the hordes arrived. I was able to spend quality time with some local producers and I have showcased the ones I thought were worth supporting. If you need any information on them, please don’t hesitate to ask.

"Good Food and Wine Show Cape Town 2015"

Good Food and Wine Show Cape Town 2015

In the order I visited the stands – Baleia Bay Wines and Olive Oil; Vergenoegd Wine EstateInfusions (I bought a bottle of their pomegranate and rose pinotage infusion); Perdeberg, Flavour Union  Truffle Products; Rozendal Vinegars (I sell their products and they are amazing); Portion 36 Olive Oil (I bought the Frantoio oil as I loved the peppery notes); Willow Creek Olive OilOryx Desert Salt (another product range I sell); The Skinny Juice Co.; ButtaNut (again, a product I sell); Shwe Shwe Ice Cream; B-Well Oil (since being sent their oil, I have started using their canola oil #InMyKitchen). Not in the photograph is Moro – the best gelato you will taste in South Africa. I had fig and ricotta for breakfast, with a tiny bit of pistachio!

"The Next Great Presenter"

The Next Great Presenter

The highlight for me was being able to listen to Buddy Valastro talk so humbly about his show, his family and his love of cake. Buddy likes to take inspiration from what he sees everyday and uses the international flavours of the places he has travelled to. On this visit to Cape Town he had mielie pap for the first time ever, and he thinks that milk tart is awesome. He bought his son Buddy with him on this visit so that he too could experience the wonders of Table Mountain. In the question and answer session, the media were given the opportunity to ask Buddy questions and I asked him if he could only have one piping nozzle tip, which one would it be? He found the question difficult to answer but eventually decided it would be a rose tip. I am going to have to get that one out and practice using it. Its fantastic to listen how the king of cakes is given a box cake each year, made by his wife and kids, and how that cake means more to him than anything else. The point of this session with Buddy was to announce The Next Great Presenter.

The search for TLC’s Next Great Presenter will begin with a call-to-action for viewers to submit video clips of their presenting skills explaining why they should be chosen. A panel of experts will whittle down a shortlist, but it will be up to the TLC viewers to choose the lucky winner who will get the chance to present TLC Top 10 – a brand new series coming to TLC later this year, which celebrates the biggest and most popular shows that have broadcast on the channel since it launched in South Africa in 2011.

If you think you have what it takes, be sure to stay tuned to TLC Entertainment (channel 172 on DSTV). Buddy’s tip for aspiring presenters is to be yourself, don’t forget your roots and be who you are – good, bad or indifferent.

"Q & A With The Cake Boss"

Q & A With The Cake Boss

Disclosure: I was invited to the Good Food and Wine Show to attend a Q&A session with Buddy Valastro. The invitation was not based on me writing a blog post. This post is in line with my blogging policy.

What I blogged May 29:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Lamingtons With A Twist

Larousse Gastronomique (page 598) defines a lamington as ‘a small Australian cake, made from a square of sponge coated in chocolate icing and dipped in dessicated coconut‘ (abbreviated). The cakes are named after Lord Lamington who was the governor of Queensland from 1896-1901. The idea is to soak sponge in a chocolate sauce and then leave that to set, before dusting with dessicated coconut to make it easy to eat. As Dave does not like coconut I have never bought these as a treat, nor made them. However when Marcellina set us the task of making lamingtons for the Daring Bakers’ challenge this month and allowed us to make them using any flavouring and topping we wanted to, I decided to go with what Dave loves. On our last day in Paris, Dave and I went for ice cream. My last ice cream treat will always be a split cup of hazelnut (my favourite choice) and something new. That way, if the something new disappoints at least I have my favourite to end with. Dave always has his favourites and on that day he had chocolate, raspberry and pistachio. So I made a Genoese sponge (recipe adapted from Larousse Gastronomique page 494) and replaced some of the flour with cocoa powder to make a chocolate cake, which I then coated with raspberry curd. The recipe for the curd has been adapted with permission from Lorraine and it made a runnier curd than what my recipe makes. I then sprinkled on pistachio nuts and presented Dave with his treat. He told me that the raspberry comes through and that the nuts offer texture. To me, that is the perfect dessert and I hope if you don’t like traditional lamingtons you will give the ones I have made a go.

"Lamingtons"

Lamingtons

5.0 from 1 reviews
Lamingtons
 
Chocolate sponge cake, coated with raspberry curd and dusted with pistachio makes for a great tea time treat
ALL RIGHTS RESERVED:
Ingredients
for the raspberry curd
  • 300g raspberries
  • 5 egg yolks
  • 140g fructose
  • 125g butter, cubed
  • zest of 2 limes
  • 50mls lime juice, you might need to adjust slightly as you want a total of 250mls juice
for the Genoese sponge
  • 138g caster sugar - I used fructose
  • 12.5mls vanilla sugar - I used fructose
  • 4 eggs, lightly beaten
  • 1 large pinch of salt
  • 115g flour, sifted
  • 10g cocoa powder, sifted
  • 63g butter, melted
for the lamingtons
  • 100g pistachio nuts, finely chopped
Method
for the raspberry curd
  1. Place the raspberries into a jug
  2. Using a stick blender purée until smooth
  3. Sieve into a jug to get the juice
  4. You are looking for 200mls, but don't worry if it is slightly more or less, just adjust the lime juice
  5. Place the yolks and fructose into a thick bottomed sauce pan
  6. Whisk until at the ribbon stage
  7. Place onto the stove at a low temperature setting and add the butter
  8. Allow the butter to melt before adding the raspberry juice, lime juice and zest
  9. Stir occasionally with a wooden spoon until the curd reaches 75° Celsius
  10. Remove from the heat and cover with a lid
  11. Leave to cool completely before placing into a sterilized glass jar
for the Genoese sponge
  1. Preheat the oven to 200° Celsius
  2. Place the sugars, eggs and salt into a stand mixer bowl
  3. Over a bain-marie, whisk until thick and pale
  4. Do not short cut this stage as you want a light and airy sponge
  5. Try and get the volume to double at least
  6. Remove from the heat and using a balloon whisk, whisk until completely cooled down
  7. Place the flour and cocoa into a jug and mix
  8. Pour a third down the side of the bowl and gently fold in until all the flour is incorporated
  9. Repeat until you have folded in all of the flour
  10. Place the butter into a jug and slowly pour down the side of the bowl
  11. Mix gently until completely incorporated
  12. Pour the batter into a lined square baking tin
  13. Bake for 10 minutes
  14. Turn out immediately and leave to cool
for the lamingtons
  1. Cut the sponge cake into 4cm squares
  2. You want the height to be 4cm (or as close) as well, so if your squares are not high enough, sandwich 2 together
  3. Coat the outside with curd and place into the fridge to set for an hour
  4. Dust with the pistachios and serve

Click on the links for conversions and notes.

Blog-checking lines: For the May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant

What I blogged May 28:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Having A Conversation

In September 2009 I wanted to write a review of a restaurant, and so I went onto a local food review site. The restaurant was not on their list of places I could review, and so I started a blog. I wrote the review and expected nothing more. The next morning there were a few comments, and so I went onto those blogs and left a comment for the person. I then started writing a daily blog and since then, I have come to a few conclusions about blogging which I would like to share with you here.

Writing a blog post is like having a conversation with yourself. Basically, your write something down in the hope that someone, somewhere will read it. But, if one thousand people read your words, and no one comments, you will not know that even a single person has read your blog post. When one person comments, they are entering into a dialogue with you. This is why I reply to each and every comment I get on my blog. But, this is not enough. In order to engage, I go and read the person’s blog, and leave a comment for them there. This was I am having a conversation with them.

Understanding this might help some people understand why they don’t get so many comments on their blogs. And it might help other people realize why some bloggers get hundreds of comments. I do not have a lot of time to read blogs and so I try and read those blogs where I can engage with people. I suppose if all I did was blog I could go and find another thousand blogs to read. But, my time is precious and therefore I chose to engage with people who engage with me.

I can remember the very first people to comment on my post, some of whom are now friends in real life, and others who are friends who live in my computer. I have met so many people by just having a conversation with them and my circle of virtual friends has grown immensely. Through a simple act of commenting and replying to comments, I have made the most amazing friends, each of whom has touched my life in some way.

Do you leave a comment on all the blog posts you read? And I want to say a special thank you to the people who left comments on my blog while we were in France with no internet. 

What I blogged May 27:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Recipe For BBQ Pork Ribs

"BBQ pork ribs - Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)"

BBQ pork ribs – Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)

What do you do when your words are stolen? A while back I emailed a recipe to someone and the next thing I knew it was published on their blog as original content. I have no proof the recipe is mine but it was not the first instance. The first instance I know of is a recipe from my recipe book being claimed as being original to not 1, but 2 other bloggers. I used to tweet what I was making with the hash tag #InMyKitchen but found that my original ideas were popping up on other blogs. Recipes I created in December are only appearing on my blog now so ‘borrowing’ my ideas is easy for people who don’t plan so far in advance. But, what upsets me more is when my words are taken and claimed as being someone’s own. I have a unique style of writing and I sent an email to someone a year ago and have just read my own words in a published format attributed to the person I sent them to. It’s upsetting that someone is being paid for content I have created. I always attribute my inspiration for recipes when I’ve been urged to make something. In this instance the recipe for BBQ pork ribs comes from Low Carb Is Lekker which I was sent to review. I hope anyone reading this pays mind to thanking others when the content they publish is not their own!

"BBQ Pork Ribs"

BBQ Pork Ribs

5.0 from 5 reviews
BBQ Pork Ribs
 
This basting sauce will make the perfect addition to any meat that you want to put onto the BBQ
ALL RIGHTS RESERVED:
Ingredients
for the smoky BBQ basting sauce
  • 75g coconut oil
  • 1 onion, finely chopped
  • 10mls minced garlic
  • 15mls dried mixed herbs
  • 10mls smoked salt
  • 30mls ground coriander
  • 15mls coriander seeds, crushed
  • 5mls ground cloves
  • 15mls fine black pepper
  • 15mls smoked paprika
  • 2.5mls chilli flakes
  • 60mls fructose
  • 60mls apple cider vinegar
  • Squeeze of lemon juice
  • 410g tin tomato purée
  • 15mls Dijon mustard
  • 125mls water
for the BBQ pork ribs
  • Water for boiling
  • Salt for the water
  • 500g bone in pork spareribs per person - do not buy the smoked ones
  • 125mls smoky basting sauce per portion of ribs
Method
  1. Place the coconut oil into a medium sized sauce pan
  2. Melt over a medium temperature
  3. Add the onions and cook until soft
  4. Add the garlic, herbs and salt
  5. Leave to cook until the garlic is soft
  6. Add the spices and leave to cook until you can smell them
  7. Add the balance of the ingredients and reduce the temperature
  8. Once simmering, leave to cook for 5 minutes
  9. Remove from the heat and pour into a jug
  10. Purée using a stick blender
  11. Allow to cool before using
for the BBQ pork ribs
  1. Half fill a large pot with water
  2. Once boiling, add a generous pinch of salt (as you would for pasta)
  3. Parboil the ribs for about 15 minutes
  4. place the ribs into a dish and cover both sides with the basting sauce
  5. Cook onto the BBQ, basting as you turn
Cooks Notes
If you don't have ground cloves, place 10mls whole cloves into a spice grinder and you will get 5mls ground cloves.

If there is any left over, store in a sterilized glass bottle in the fridge for a week, or in the freezer. Defrost in the fridge. Remember to pour out what you need into a separate bowl to prevent cross contamination.

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

"Low Carb Is Lekker"

Low Carb Is Lekker

What I blogged May 25:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Recipe For Pistachio Gelato

"Pistachio Gelato"

Pistachio Gelato

When we are in Italy I make sure that I get to have a gelato every single day. Dave usually has pistachio but I will try a new flavour each visit. Gelato costs in the region of €2 for both of us, which is about R26. For this we get a double scoop of whatever flavour or flavours we want. Some of the best gelato we have had has been at Gelateria Nico in Venice (Dorsoduro 992) where I had ameretto flavour. The most expensive gelato we have had has been in Bologna at the Cremaria Santo Stefano (via Santo Stefano). We went for the grande option and my choice there was cioccolato del santa (dark chocolate) and pistacchio di Bronte. This double, double scoop cost us €3.80. The most unusual gelato I have tasted was in Tropea at Tonino Gelateria where I had cipolla ice cream made from local onions. In the same village is another Gelateria, owned by the son of the owner of Tonino. Gelateria Del Borgo makes excellent flavours, and I was proposed to by the owner to please be his cucina moglie (kitchen wife) as he so loved my blog. Being a total gelato fan I could not resist visiting a local shop to try out their flavours. I was given one tiny little cup, with a not very generous scoop of average gelato. This set me back R27.90 (ouch). Deciding I could do better and cheaper at home I turned to Giorgio Locatelli for help. Here is a recipe for the most amazing pistachio gelato you will have anywhere outside of Italy.

"Pistachio Gelato And Brittle"

Pistachio Gelato And Brittle

5.0 from 1 reviews
Pistachio Gelato
 
This gelato has the most amazing depth of flavour and you can choose to use either the toasted or raw pistachio paste.
ALL RIGHTS RESERVED:
Ingredients
  • 320g milk
  • 60g milk powder
  • 140g liquid glucose
  • 340g water
  • 1 portion pistachio paste
  • 60g caster sugar - I used fructose
  • 24g corn syrup
  • 2 egg yolks
Method
  1. Place the milk, milk powder, glucose and water into a medium sized sauce pan
  2. Whisk until completely combined
  3. Add the pistachio paste and stir to combine
  4. Over a low temperature, bring the milk to 40 ° Celsius
  5. Place the sugar, syrup and egg yolks into a bowl
  6. Whisk until at the ribbon stage
  7. Pour half the milk over the eggs, and whisk
  8. Place the egg mixture into the milk and return to a medium temperature
  9. Stir until the mixture reaches 85 ° Celsius
  10. Strain into a pouring jug
  11. Cover and place into the fridge overnight
  12. Churn as per your ice cream machine manufacturers' instructions

Click on the links for conversions and notes.

What I blogged May 21:

Tandy

Top of Page

link
VN:F [1.9.22_1171]
Rating: 10.0/10 (2 votes cast)

Moving Your Website To WordPress

While you are busy setting up your WordPress site and getting to move your website to WordPress, you can continue blogging. You will not complete the final move until you are happy with how it looks etc.

Either you or someone else has started the move of your website to WordPress. Log In to your WordPress site

  1. Plugins:
    1. Click on the installed plugins and delete Hello Dolly
    2. Activate Askimet
    3. Install the following plugins (the ones in bold are a must in my opinion and from the advice I have been given from an SEO expert):
      1. AuthorSure
      2. Broken Link Checker
      3. CommentLuv
      4. Easy Recipe or Easy Recipe Plus (you pay for Plus but it gives you more features)
      5. Facebook
      6. FD Feedburner Plugin
      7. GD Star Rating
      8. Google Analytics
      9. Google Translator
      10. Jetpack by WordPress.com
      11. Pinterest Pin It Button For Images
      12. SEO Friendly Images
      13. SEO Smart Links
      14. Simple 301 Redirects
      15. Smart 404
      16. Social Media Widget
      17. W3 Total Cache
      18. WordPress Editorial Calendar
      19. WordPress SEO
      20. WP Edit
    4. Active and go into the settings of the plugins
  1. Settings:
    1. Under General you can set your tagline
    2. Under Writing you can select your default post category (create one called recipes and make it this one if you are a food blogger)
    3. Under Reading you will see the click next to Discourage search engines from indexing this site. You will unclick this when you are ready to go live
    4. Under Discussion, change the settings to suit you
    5. Under Permalinks change the setting to suit you (I have mine as post name).
  2. Theme:
    1. You will find this under Appearance
    2. There will be themes already installed. You can use what is there or install your own theme (I use Weaver II)
    3. Delete the themes you are not using
    4. Customise your theme
  3. Pages
    1. You will find a sample page. Bin it and delete it
  4. Posts
    1. You will find a sample post. Bin it and delete it

Once you have the appearance just as you want it you can get ready to move your site. At this point you must stop blogging. I would suggest you create one last blog post telling people you are moving your site.

  1. Click on Tools / Import
  2. Install the importer file
  3. If your blog platform is not listed then look at the available plugins and install an importer from there
  4. Import your blog

Once you have imported your blog, spend some time making sure everything is as you want it to be. Take your time! You do not want to go back and do this again when your site is live. Use broken link checker to help you with this and work through them all before you move on.

When this is done, you are ready to go live!

  1. Click on Tools / Export and export All Content to your hard drive. At least if something goes wrong, you will have the file on your computer!
  2. Go into FileZilla
    1. Delete your old site
    2. Delete the index.html file
    3. Delete the index.htm file
    4. Delete all other .html files
  3. Go into WordPress
    1. Unclick Discourage search engines from indexing this site

Your site is now moved and live! Please note, this worked for me. I cannot guarantee that it will work for you. If you need help send me an email. 

What I blogged May 20:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)