Hindmarsh Island, South Australia Island magic

I am doing an online class and it has a royal food theme.

Week 3 was the English Georgian period and the cook-along recipe was Georgian hot chocolate.

In the pot

I used an Australian Tawny Port with dark cooking chocolate buttons (they had the 80% cocoa content required). The white flecks are the flour and I really can’t see what difference that minute amount of flour made. I also didn’t have a special chocolate pot they used to use to make mine in so used a milk pot.IMG_1396

After gently heating and melting the chocolate until small bubbles appeared around the edge of the pan it was all given a whisk to aerate.

Pouring the hot chocolate into a glass smelt wonderful. I didn’t have a fancy china cup so a milk-shake glass served the purpose.

The hot chocolate drink tasted wonderful and the port in it gave me a buzz for the rest of the afternoon. The Georgians had this for breakfast and other times during the day and it certainly would have set you buzzing for the rest of the day. It was similar to a mulled wine but with the richness of chocolate. Yum!

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I am doing an online class and it has a royal food theme.

In Week 2 I selected to try the Elizabethan cook-along recipe for Jumbals.

Here are my Jumbals (which turned out to be a fail btw)

The dough came together well.

Dough ball

Forming the knots, didn’t go so well for me, the dough was very soft and kept breaking so I just made them cross overs.Forming the knots

Putting into boiling water was not overly successful, they were disintegrating rapidly!Into boiling water

A mess went into the oven and a mess came out of the oven. I didn’t cook them as long as the recipe said because I could see that it wasn’t going to make a difference so took them out when the tops were sort of dry so I could have a taste.Out of the oven

Not a success. Didn’t even give them to the dogs.

A friend asked me if I would try again and the answer is no.

 

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I am doing an online class and it has a royal food theme. This is the first online class I have taken and it is very interesting.

Part of the course includes a cook-along food dish.

Week 1 was a Tutor pie called Tarte owt of Lente

 

Here is my Tarte owt of Lente

I made the pastry by using a pre-packaged pastry mix that all I had to do was add the water to combine. Saved rubbing butter into flour!

I used Ricotta, cheddar and cottage cheese for the filling and while the recipe called for pounding it with a mortar and pestle I again took the easy way and used a stick blender to ‘pound’ the cheeses into a paste. I used an Australian mountain pepper mix for the spices.

Pie being made

Pie being made

A bit of fancy decoration and the pie goes into the oven.

IMG_1376

I was very surprised at how it rose in the cooking process. It smelt wonderful coming out of the oven. pie1

It looked great when cut it and I can see that the ‘rise’ was all air.  pie2

The pie tasted great and was even better the next day as a cold slice.

I was very impressed with the simplicity of making the pie and the great taste that resulted.

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