I love squirrels; they’re cute and fluffy  – even though I know they are rodents, I still find them adorable.Now, enough cuteness! I was reading a magazine at the hairdresser last week – yes, I am embarrassed to admit, it was the You magazine, which I never read except when I am at the hairdresser or doctor – Anyway – Beth Ditto apparently used to eat squirrels when she was a child.  The magazine went on explaining (quite elaborately) how she and her friends used to skin the squirrels and then have a squirrel barbecue.

Now, British chef, Ed Chester went one step further, and added the cute fluffy rodents to the restaurant menu where he works.  Squirrel kebab can now be found on the list of scrumptious dishes  at this restaurant in Otterton Mill, near Budleigh Salterton, Devon (UK).

Ed Chester reckons squirrel meat is delicious and is also selling pates and fricassees made from the rodents, “I am never going to put anything horrible on the menu. Squirrel is great meat. It is genuinely good and this is not a gimmick.”

I can’t say that it sounds very appealing, and I am just thankful that I don’t have to give this a try.  And I thank goodness I didn’t have friends like Beth Ditto when I was a child!

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I just mastered the most amazing cup of coconut hot chocolate. I tasted it the first time a few months ago at Mugg & Bean, and tried to emulate it for the first time tonight. It was delicious!!!  If I may say so myself, it was even better than what I had at Mugg&Bean – definitely more chocolaty!

I used the following…

• About 4 teaspoons Cadbury’s hot chocolate powder (no extra sugar)
• One spoon coffee creamer
• About 50ml coconut milk (canned)
• And lastly, hot water to fill up the cup

If you’re fond of Niki bars / Bounty, you have to try this – its so much better!!  Perfect for a winters evening like tonight.

I recently got a comment on my post about the 5 minute chocolate cupcake, asking if I know of a substitute for egg. Although I have not tested this myself, I found the following options around the web. If you’re familiar with any of these please let us know whether they are successful or not!

What is a good substitute for eggs? Have a look at the options below – each option is equal to one egg. There are some of these which I would not recommend for microwave cooking. See all marked with * which are recommended.

• 2 tablespoons water mixed with 1 tablespoon oil, 2 teaspoons baking powder and 2 tablespoon cornstarch *

• 2 tablespoons arrowroot flour

• 2 tablespoons potato starch

• 1 heaped tablespoon soy powder, 2 tablespoons water

• 1 tablespoon soy milk powder, 1 tablespoon cornstarch & 2 tablespoons water

• 1/4 cup Apple / Banana puree (or any high pectin content fruit) *

• 1 tablespoon milled flax seed and 3 tablespoons water

• 1/4 cup tofu

If you have any additional suggestions which you know work well, please let us know!

Ingredients:

3 cups nonfat dry milk
4 cups sugar (if making butterscotch instant pudding mix, use packed brown sugar; otherwise, use white)
1 teaspoon salt
3 cups cornstarch
Flavoring (high-quality unsweetened cocoa, vanilla extract, lemon extract, etc.)

Instructions:

Mix dry ingredients (If you’re making chocolate pudding, add 2 1/2 cups of the unsweetened cocoa powder.  For other flavours that you’ll use liquid flavoring extracts, don’t add the flavoring now.  Add 2 table spoons cinnamon to instant pudding mix now, if you want to make Vanilla Cinnamon pudding

Store in an air-tight container until you’re ready to use (Zip-lock bags work well – just make sure you label it!)

To prepare, add 1/2 cup mix to two cups milk, mix in a saucepan over low heat, and stir constantly while boiling.

Once cool, add liquid flavouring extracts if needed, for instance 1/2 teaspoon vanilla extract or 1/2 teaspoon lemon extract. (You could even add coconut extract)

Refrigerate until ready to serve. Homemade instant pudding mix is especially delicious with whipped cream on top!

Making your own pizza base is usually quite a challenge – especially if you’re not too keen on all the hard work
I got this recipe from my mother in law, and modified it a bit upon a colleague’s advice…. Preparation should take you about 10minutes, and baking should take at longest 20 minutes.

2 cups flour
1 cup semolina
6 table spoons oil
3 table spoon sugar
3 tea spoon salt
1.25 cup milk & water mix – but check consistency to be the same as that of play dough (always a bit more milk than water)

Pre-heat oven to 160 degrees Celsius
Knead until all flour has been mixed with other ingredients, then flatten in a greased and / or floured baking tray.
You can spread the dough out with your fingers to give it a homemade look, or use a rolling pin to flatten smoothly.
If you wish to make rounded pizza, you can cut out pieces of dough by place a dinner plate on top of the dough as a guide, and then cutting with a sharp knife along the edge.
Place the dough, in which ever shape you prefer in the oven, and bake for 15 – 20 depending on the thickness of your pizza
Place a small piece of dough with the same thickness alongside your pizza base while baking, and use this to check if the pizza base is cooked through after 15 minutes
While your pizza base is baking, you can prepare the toppings for your pizza.
Once the pizza base is cooked through, add the toppings you desire, and bake until the cheese has melted
Note: All meats should be cooked prior to making to avoid the pizza from drying out
Note 2: Flour used for pizza base should not be self rising – though it might not do any harm I haven’t used self rising flour on this recipe, and cannot guarantee the success thereof. Normal or all purpose flour should work perfectly.

You can also convert this into a pita / Naan bread by not adding toppings.
Its quite tasty if you add butter & garlic or mixed herbs right after being taken out of the oven, then returning to the oven for a quick 2 minute grill.

Tip – if you would like the base to be a bit crispier, increase the oven temperature slightly (180 at most), and decrease baking time.

Photos to follow soon!!

Does honey ever go bad?
If it’s a tad too moist, honey might ferment and turn into mead, but barring that, honey kept tightly covered in a dark place can last indefinitely. Crystallization, which occurs more rapidly at lower temperatures, can be reversed by placing the container in hot water for fifteen minutes.
Fun facts: Honey can be used as an antibacterial solution, and reportedly edible honey was discovered in King Tut’s tomb. Children under the age of one should not consume honey, as it carries spores that can cause infant botulism.

Why do some potato chips have a green splotch?
Potatoes spend the majority of their life cycle underground, but every once in a while some part of the tuber catches a bit of excess light. This targeted photosynthesis results in a spot of bright green chlorophyll. Quality control in most plants tends to weed out the greenies, but every once in a while, things just get all spudded up.

What is that stringy thing in an egg white?
That white, slightly tough thing is the chalaza, which anchors the yolk in place.
Fun fact: Brown shells are thicker than white shells, and thus more crack-resistant, making them ideal for hard boiling. There’s no other differences between white and brown eggs — they just come from different breeds of hen.

Why can’t fresh pineapple be used in Jelly?
Fresh pineapple seems like it’d be ideal in a molded Jelly salad, but it contains a natural enzyme called bromelain, which degrades the protein in gelatin and keeps it from setting. There’s always room for canned pineapple, though, since it’s been heated to a temperature that denatures the enzyme. Other non-gelatin-friendly fruits include fresh ginger root, kiwi, papaya, guava and figs.
Fun fact: The same properties that nix bromelain as a gelatin add-in make it an excellent meat tenderizer. Pork and pineapple, anyone?

Why does the slam of an oven door cause a souffle to fall?
It’s not, as old cartoons might have you believe, the loud bang or vibration, but rather that the sudden drop in temperature causes the eggs’ still-forming air bubbles to collapse. Once the proteins have coagulated, they won’t re-inflate, and the top will stay a flop. Keep it closed for a high-flying souffle.

Where does cream of tartar come from and what does it do?
This baking staple starts life as a white sediment that lines the inside of wine casks after fermentation. This tartaric acid is scraped off, purified and ground down to the miraculous powder that lofts our pie toppings and allows our favorite cakes to let their frosting peaks soar. In a pinch, just sub in three times the amount of vinegar or lemon juice.

Where does cream of tartar come from and what does it do?
This baking staple starts life as a white sediment that lines the inside of wine casks after fermentation. This tartaric acid is scraped off, purified and ground down to the miraculous powder that lofts our pie toppings and allows our favorite cakes to let their frosting peaks soar. In a pinch, just sub in three times the amount of vinegar or lemon juice.

Why do some people say that cilantro tastes like soap?
Folks who detest the leafy herb are in pretty sophisticated company, as celebrated chef Julia Child professed to detest the stuff. While scientists have yet to arrive at a consensus, some studies point to the “soapy” taste interpretation of cilantro as being the result of a mild allergy. Others cite the possibly genetic presence or absence of an enzyme that affects how a person processes the flavor of cilantro.
Fun fact: The seeds of the cilantro plant are called coriander, and are a staple in cuisines from around the globe. The leaf’s lovers and loathers alike can find much to squabble about at ihatecilantro.com.

Why doesn’t water tame the burn of a too-hot chilli pepper?
A pepper’s blaze is brought about by capsaicinoids, which are odor and flavor-free, but act directly on pain receptors. The primary one, capsaicin, is an oil, so the frantic chugging of water following a too-hot bite just serves to slosh the pain to other parts of the mouth. Milk, on the other hand, contains casein, which surrounds and absorbs the fatty capsacin and washes it away.
Fun fact: Most of a pepper’s heat is found in its ribs and seeds. Strip this away (carefully, with gloves) to take the flame down a notch.

What’s the difference between baking powder and baking soda?
Both of them make baked goods rise, but they’re not interchangeable. Baking soda is pure sodium bicarbonate, which when combined with an acidic component will cause carbon dioxide bubbles to rise, and food to expand in the oven. Baking powder, on the other hand, is a mixture of sodium bicarbonate, an acid and a drying agent. The most common format is a double-acting baking powder which, mixed with a liquid, sets off an initial reaction at room temperate, and a second one at baking temperatures.
Fun fact: Baking power cannot be subbed in for baking soda as it’ll introduce excess acidity, but baking soda, an equal amount of cornstarch, and double that quantity of cream of tartar can combine into a baking powder stand-in.

Do recipes really have to be readjusted for higher altitudes?
Indeed they do. Water actually boils at a lower temperature than it does at sea level, but boiled food takes longer to cook thoroughly. Baking can prove especially tricky above 3500 feet, as the air is thinner, and for the most part drier, so leavening agents, ingredient ratios and cooking times have to be calibrated accordingly. Consult your local county extension office to find the best adjustments for your area.

What is a nonreactive pan?
Let’s start on the reactive side. Copper and aluminum conduct heat incredibly well, but they react chemically with foods. Acidic food can pick up a metallic taste, and light-colored soups and sauces can be slightly discolored. Many copper pans are covered with tin to prevent reaction, but since it’s thin and scratches easily, the copper can easily be exposed. Cast iron pans are also considered reactive, but if they’re well-seasoned, the effects are not especially evident.
Popular non-reactive cookware materials include stainless steel, glass, enamel, clay and plastic. These don’t tend to conduct or retain heat as efficiently, but some stainless steel pans have aluminum or copper bonded to the bottom between layers of steel.

Who or what is a vinegar mother?
There’s a fungus among us, and it’s here to make vinegar. Micoderma aceti, a single-cell fungus related to yeast, comes to roost in solutions of limited acidity, a concentration of alcohol, and certain nutritive proteins — wine, for example — and form a grayish mass, which can be either whisper-thin or more solid. This “mother” draws oxygen from the air and converts alcohol into acetic acid. In a solution with water, this constitutes vinegar. The mother can be added to cider, wine, or other alcohols to facilitate the vinegar making process.

I’ve joined a meme!! Four foods Friday, and though I kind of missed this one, I decided to do a late post

1. What did you eat yesterday? (Christmas for some of you.)
Snacks: Cheese, savoury biscuits, pickles etc. together with some good wine!

2. Do you have any food traditions for Christmas?
When I was little we used to make a huge fuss of the Christmas meal, but the last few years we just had snacks. I find it much better since cold food fits the summer time best.

3. What’s your favorite holiday leftover?
Already made savoury biscuits that have gone a bit soggy already – kind of gross, I know

4. What food do you always wish you had more of after the holidays?
I keep savoury biscuits, cheese & pickles right through the year, so even if I do which I had more of it, I can usually make a quick snack to satisfy my craving.

When I went on a holiday trip a while back, I bought myself the Essentials magazine to read on the plane.  I’m not selling it, but I was amply impressed.  Other magazines give advice on achieving financial freedom in 10 easy steps, or how to create a better “you”.  There may be some truth in some of the things that they advise, but most of it is just a bunch of writing to make up the words on the page – in my humble opinion.

Anyway, the point which I was getting at; Essentials is a great magazine for someone who loves cooking & general “house” stuff.  I found a couple of recipes in there, which I still have to try.  And also found really cool home decor ideas!  One of their tips, was to use tea cups as flower pots – especially old ones which don’t form part of a set anyway!!

One of the recipes which I did try out was a potato recipe.  I modified it a bit according to our food pref’s.

You basically make baked potatoes in the oven, but with a bit of an interesting, yet easy-to-make twist.  First rub them with oil before baking, and then sprinkling with sea salt.  Bake for about an hour and a half, at 180 degrees Celsius, or until fully cooked.  Once they’re done, remove from the oven, slice potatoes in half, and scoop out the flesh.  Stick the potato skins back in the oven, and back for about 20min, until crispy.  While waiting for the skins to crisp, mash the potato flesh, and mix with a bit of butter & milk (not too much to make it runny, just enough to form a smooth paste).  Add fried or grilled bacon, fried onions, grated cheese, green peppers, or whatever you prefer to mix in with the mash.
Once the skins are crisp, scoop the mash-mix into the skins and and return to the oven until the cheese is melted.

I was really impressed with this recipe, as its really easy to make.  It can also be easily modified, by adding cream cheese, sour cream, spring onions etc. etc. The quantity of bacon can be increased if you want to have potatoes for a light meal, or reduced when having as a side dish at a “braai”, for instance.

Thank you Essentials for adding a bit of variety on the menu

I found such a cool recipe for rainbow cake on Omnomicon, and just had to post about it. It seems pretty easy to make. Two boxes of vanilla cake mix, some gel food colouring, jelly (American Jello), and Sprite Zero (instead of eggs, oil and water apparently!)
However, for those of you who do not use the same cake mix, and like me, are scared that the Sprite Zero might mess up the recipe, you can follow the instructions of the cake mix packet. Depending on the number of gel colours you have, divide the batter into equal parts.

 

Drop the colours, one by one, into the middle of the pan, in neat concentric-ish gobs. Remember the cake is going to be sliced in the side there, so mixing it around on top isn’t going to make your slices any more psychedelic (trust me, I did the three-dimensional thinking for you already).

When you’re three colours in, start doing the reverse with the other pan. Since I’m going in rainbow order: red, orange, yellow, green, blue, purple, I got from red to yellow in the first pan, then purple, blue, green in the second. This is so that your two pans are equal if your measurements aren’t exact (and they’re not likely to be).

Tips From Aleta

For the frosting recipe, see Omnomicon or buy ready to use frosting – I LOVED the Devil’s Food frosting which is available in England – absolutely delicious, but I’m sure traditional frosting will be just as tasty.

I found that questions several times as a comment to my post on Chocolate Cake In A Mug, and I decided to do a whole post about cake flour. It never occurred to me that there might be other countries in which cake flour isn’t as popular or widely available as in South Africa.  For those of you who mostly use all purpose flour, I have below the definition of what cake flour is, and then also a substitute for it

When I searched the internet for a proper explanation, I found this…

Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours, making it unsuitable for certain tasks like baking bread. Many markets carry cake flour, and in a pinch a substitute can be made with ¾ cup sifted bleached all purpose flour and two tablespoons of cornstarch.

When baking a cake, most cooks aim to create a light, fluffy cake with a tender crumb. This requires a flour with a low protein content, as protein promotes the production of gluten, which can make baked goods more tough. It also means that the flour must be very finely milled, to keep baked goods from getting heavy. Finally, a flour which is starchy and able to hold large amounts of fat and sugar without collapsing is required.

All of these needs are addressed with cake flour, which is made from the endosperm of soft wheat. The endosperm is the softest part of the wheat kernel, making cake flour the finest flour available. As cake flour is milled, it is heavily bleached, not only to make it white but to break down the protein in the flour. Typically, cake flour is around seven percent protein, much lower than other flours; bread flour, for example, has twice that amount of protein.

The delicate, fine texture of cake flour is accomplished by heavy milling. The fine grain absorbs fat readily, ensuring that butter and other fats in cakes are well distributed throughout the batter. Cake flour can also carry a high volume of sugar when compared to higher protein flours. Since cake flour is a high-starch flour, it is extremely well suited for certain baking tasks. Cake flour is also lighter than conventional flour, which is why the substitution above falls short of a full cup.

Cookie and cake recipes which call for cake flour should be made using cake flour, if possible. In the production of certain other baked goods, cake flour can replace ordinary flour for a lighter end product, using one cup and two tablespoons of cake flour for every cup of flour called for in the recipe. Cake flour should not be used to make breads and other leavened products, as it is not strong enough. Also, as a general rule, a recipe which calls for “sifted flour” requires the cook to sift the flour before measuring, while “flour, sifted” is flour which is measured and then sifted. Since sifting changes the volume of flour, this seemingly petty distinction is actually very important.

However interesting it might be to know what cake flour really is, I managed to also find a substitute for it, which might be a bit more interesting for you if you want to use a recipe which uses cake flour.