Shampoo and Conditioner

I want to change from our current jumble of bottles, to have the whole family using the same thing (preferably a big pump bottle of each).

It needs to be a good natural one that leaves hair feeling, looking and smelling lovely.

At this stage, I wouldn't consider going "shampoo free" like some people do (using apple cider vinegar and baking soda), as I love washing my hair, and love the relaxing experience of fragrant shampoo followed by conditioner, and l like the kids hair to smell nice and fresh.

Some of the natural ones are too "herby" smelling for me... also I have considered the solid shampoo bars, which look like they would be nice and are a great idea, but think they might be a bit messy for the kids to use on their own.

Any recommendations?

Lemon Butter

This lemon butter is so delicious!

I have only made stovetop lemon butter before, but this quick and easy microwave recipe came from Michael's Nanna.

It made three little pots full, and we had it while it was still warm yesterday, on some fresh lemonade scones with whipped cream!

The kids took one pot to Grandma and we are already onto our third!

We've been eating it today, spread thickly on fresh bread... yum!

I think I'll make some more tomorrow.

Lemon Butter

1 cup sugar
3/4 cup lemon juice
4 eggs
125 grams butter

Place the sugar, butter and lemon juice in a large bowl.

Microwave on high for three minutes, stirring halfway.

Beat the eggs well and then beat into the mixture thoroughly.

Microwave on high for four minutes or until thickened, checking and stirring every 30 - 40 seconds.

Beat well.

Cool quickly in the fridge.

Can be used as a delicious filling in tart shells or as a filling in sponge cake.

Freezes well.

Making Orange Juice

Making a mess... err... I mean orange juice!

Kids love making orange juice for some reason. Maybe because it is something that they can do on their own and the finished product actually closely resembles what it is supposed to, or maybe simply because it's fun to make a sticky mess!

Ben asked to make orange juice yesterday and he had a lovely time making 4 little glasses of juice. I think a lemon and a mandarine also made their way into the juice but they all seemed to enjoy it.

I have an antique glass citrus juicer that I love to use for this purpose. It is so heavy and solid and definitely makes the juice-making process a more pleasant affair than my nasty old plastic one... I do recommend that it is well worth getting a glass citrus juicer if you ever happen come across one in an antique or second hand shop. I think this one was about $15.

Potato Cakes (Failsafe)

These potato cakes are gluten and dairy free and also failsafe for those who are constantly looking for new recipes on limited diets.

I just made this recipe up, so please forgive the inaccurate measurements! It is a very versatile recipe, so please do not feel you need to stick to it exactly. Any vegetables you like can be added or substituted for these ones.

Our kids love them hot for dinner and they also like them cold in their school lunches the next day.

Potato Cakes (Failsafe)

8 potatoes
1/2 choko
1 whole leek
garlic powder
salt
potato flour (about 1/2 cup)
rice crumbs (about 4 tbsp)
4 eggs
oil for frying

Grate all vegetables (I used the largest grater on my food processor).

Squeeze excess liquid from grated vegetables, drain off and discard.

Add 4 eggs and mix well.

Add potato flour (amount you need to add may vary depending on how much liquid you have left in) and rice crumbs and mix well.

Add garlic powder and salt to taste.

Heat frying pan, then add oil. You will need a good coating of oil for them to fry well.

Add a large dollup of mixture to your frying pan for each potato cake and slightly flatten.

When the back is golden brown, gently flip and fry the other side until centre is well cooked.

Fry in batches and keep warm in the oven until ready to serve. You may need to add more oil between batches.

You can allow some to cool completely and then cover with cling wrap and keep in the fridge to eat cold the next day. Great lunchbox fillers!

Lemonade Scones

These are just so ridiculously awesome and sooo quick and easy!! I made them tonight and they were lovely.

Sorry no photos this time... I'll take one next time I make them.

I usually make traditional scones, but never again. I am a true convert! I can't believe it has taken me this long to try making lemonade scones.

They rose to great heights and were amazingly light and fluffy and tasted delicious.

We had them after our roast dinner tonight, with strawberry jam and freshly whipped cream (to which I added a little vanilla and icing sugar). Needless to say, we are all rather full!

I used this recipe:

Lemonade Scones

Makes 12-14 scones

325g (2 cups and 2 tbs) SR Flour
2/3 cup cold lemonade
2/3 cup cream

Preheat oven to 225 degrees Celcius (205 degrees if fan forced)

Line baking tray with baking paper

Sift flour into a large bowl

Add lemonade and cream

Very gently fold ingredients together until just combined (do NOT overmix or scones will be tough)! Dough should be fairly soft and sticky

Place dough on a lightly floured bench, gently shape into a round and press to about 3.5 cm height

Cut scones with a floured 5cm diameter cutter

Form offcuts into another round and cut more scones

Place scones close together on the tray so they are just touching (this helps them to rise well)

Bake for 12-15 minutes until light golden and cooked through

If you like scones with a soft crust (I don't but some people do), cover with a teatowel for 1 min after removing from oven

Serve hot with jam and whipped cream

Devil's Slide

Instead of going to church on Sunday morning, we climbed Devil's Slide! We prayed as we walked and it was wonderful to be out in God's beautiful creation as a family.

The kids all did really well, and we didn't get any complaining on the way up. A couple of them did slip over on the way down, but they were fine. It drizzled a little on the way up and was freezing cold at the top (toughen the kids up I say!) but we all had a lovely time.

After our climb up the mountain and back, we bought hot pies on the way home for lunch and had them with a warm milo followed by hot baths. What a lovely day!

Apple Custard Tea Cakes

I got this recipe from Alice (my sister) and made them this afternoon.

I was really impressed with how delicious they were, although I must admit I did have my doubts when making them that they would turn out so well.

The funny thing was that I decided to make these apple cakes today to help get rid of a huge bag of cooking apples that need using up, and when I got halfway through the recipe, I realised that it only uses 1 apple!

Next time I make these (and there will definitely be a next time), I will put a few slices of apple on each cake. At least that way I might use up three apples... I will also double the recipe because 12 cakes is nowhere near enough to keep everyone happy here... especially when the cakes are so yummy!

Oh, and I didn't put on the melted butter and cinnamon/sugar mix. I just dusted them with icing sugar and they were awesome!

Apple Custard Tea Cakes

Makes 12

90 grams butter
½ tsp vanilla extract
½ cup caster sugar
2 eggs
3/4 cup self-raising flour
1/4 cup custard powder
2 tbsp milk
1 large apple
30 grams butter (extra for brushing hot cakes)
1tsp sugar combined with 1/2 tsp cinnamon for dusting

Custard
1 tbsp custard powder
1 tbsp caster sugar
1/2 cup milk
1/4 tsp vanilla

1. Make custard and leave to cool

2. Mix butter, vanilla, sugar, eggs, SR flour, custard powder and milk on low speed till just combined... increase speed and beat until mixture is changed to a paler colour.

3. Divide half the mixture among cases top with custard and then spread remaining mixture over the top. Top with apple slices.

4. Bake for approx 30 min @ 180 degrees.

5. Brush hot cakes with extra butter and sprinkle with sugar and cinnamon!

Wood heater with oven!

We are looking at maybe getting a fireplace (in the open living area of the house that we build) that also has an oven and hot plate, so that in winter when the fire is going, we will be able to pop a casserole in the oven to cook during the day, or cook homemade pizzas when people come over, and keep a kettle on top for cuppas all day long... heh heh.

Wood fired cookers and ovens by Abbey Fireplaces

I am so excited about it! It will remind me of the woodstove we had as our only stove/oven in the kitchen when I was growing up... only we will also have a normal oven and stove in the kitchen of our new house... so no pressure to light it every day, just in winter when it's cold, or for fun if we feel like pizzas!

We can also opt to run our hot water through the back of the fireplace as a winter backup to a solar panel on the roof, so we are currently looking into that too. It's just a matter of being able to afford it all up front... it would be great if we could, as it will save so much on gas/electricity bills in the future.

Yummy Carrot Cupcakes!

I made these last night and have eaten far too many of them already. They are so delicious! A slightly chewy top, and moist and full of flavor inside. I used the following recipe (but didn't add the walnuts or the cinnamon). I topped them with the cream cheese icing but used far less icing sugar (less than half) than the recipe calls for, and they were perfect.

We had them topped with lightly toasted fresh pecans. Yum!

Don't be put off by the amount of oil... that is what makes them so moist and perfect. Anyway, olive oil is good for you, heh heh.

Oh, and I totally forgot to see how many this recipe made. I cooked them in batches, and we ate the first couple of batches hot out of the oven before I even got a chance to ice them. It made a lot anyway! I would guess about 28, and they are a pretty substantial size.

Carrot cupcakes

• 2 cups self-raising flour
• 1 1/2 cups plain flour
• 1 teaspoon bicarbonate soda
• 2 1/2 teaspoon ground cinnamon
• 2 1/2 teaspoon ground nutmeg
• 2 cups caster sugar
• 3 1/2 cups coarsley grated carrot
• 100 grams walnuts (roughly chopped)
• 1 1/4 cups vegetable oil
• 5 eggs (lightly beaten)
• 300 grams sour cream
• 2 teaspoons vanilla extract

Cream cheese icing

• 500 grams cream cheese (softened)
• 1 teaspoon vanilla extract
• 3 1/3 cups icing sugar

Method

1. Pre-heat oven to 180C
2. Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and 3/4 of the walnuts. Stir to combine.
3. In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth
4. Add to dry ingredients and stir until just combine
5. Pour batter into cupcakes and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean
6. Stand for 20 minutes then turn onto a wire rack to cool
7. For icing, beat cream cheese using electric beaters until smooth
8. Add vanilla and beat well, gradually add icing sugar, beating until smooth and creamy
9. Top cupcakes with cream cheese icing and decorate with remaining walnuts (or pecans)
   

Day at our bush block

We spent the whole day out at our bush block today. Michael hired a little tractor with a slasher on the back and a front end loader, and he was on it from first thing this morning until tonight when it got dark. He had great fun!

Oliver and I got out there not long after Michael and spent the morning getting the fire ready and picking rocks and stumps from where Michael was trying to mow the lawn.

At lunchtime, I picked up the other three kids from school so that they could come out to the block and spend the afternoon with us. They didn't want to miss out on the bonfire and tractor!

We had lunch on a picnic rug, and then lit the big fire. We had great fun chucking wood on the fire, and even had marshmallows when friends came out to join us later on in the afternoon.

At the end of the day, we were all exhausted and filthy, but we got heaps done and the block looks great!

Now to make our minds up about what we are going to build there...

Home made crumpets!

These are so much fun to make! I used this recipe:

Home made Crumpets

Makes about 15 small or 7 large

2 tsp (7g/1 sachet) dried yeast
2 tsp caster sugar
1/2 cup (125ml) warm milk
1/2 cup (125ml) warm water
11/2 cups (225g) plain flour
1/2 tsp salt
1/2 cup (125ml) water, extra
1/2 tsp bicarbonate of soda
Honey, to serve

1. Combine the yeast, sugar, milk and water in a medium bowl. Set aside in a warm, draught-free place for 10 minutes, or until foaming.
   
   
2. Combine the flour and salt in a large bowl. Make a well in the centre and add the milk mixture. Stir until well combined. Cover with plastic wrap and set aside for 1 hour or until mixture doubles in size.
   
   
3. Combine the extra water and bicarbonate of soda in a jug. Use a balloon whisk to whisk the flour mixture until it deflates to the original size. Gradually add the water mixture, whisking well between each addition, until well combined and smooth. Cover with plastic wrap and set aside for 30 minutes to rest.
   
   
4. Brush a large non-stick frying pan with oil to grease. Brush 5 egg rings (or the larger crumpet rings) with oil to lightly grease. Place frying pan over medium-low heat. Pour 2 tbs of mixture into the egg rings (or 3-4 tbs of mixture into the crumpet rings) in pan and cook for 5 minutes or until bubbles rise to the surface and base is golden and top is set. Turn and cook for 1 minute or until lightly golden. Transfer to a wire rack. Continue with remaining batter.
   
   
5. Toast crumpets in the toaster and place on serving plates. Drizzle with honey. Serve immediately.

Instead of egg rings, I wanted to use crumpet rings (much larger and deeper), but I didn't have any and couldn't wait to get any, so I used one of the very large baked bean cans as my crumpet ring.

I just took the top off each end with a can opener, washed it well and removed the label, and then oiled it inside, and just cooked my crumpets one at a time. It made 7 large (more like a conventional crumpet size) ones with the above recipe.

Ben's First Soccer Game!

Ben had his first day of soccer today, so I am now officially a soccer mum... heh heh.

I was sure it would be raining, but it was glorious! He had great fun, and the other three kids seemed happy to be watching from the sidelines. At one stage I did turn around to see what had happened to Jacob and Oliver and saw them playing swords with a couple of sticks they had found. What is it with boys and sticks? They were probably the only two sticks on the whole oval!

If the game looks a little confusing, it is because the two teams were wearing almost identical uniforms... Ben in in the team with the green and black tops and the other team had green and white tops.