8th April, 2012 —
Oh wow, we had something different for breakfast today! Fruit bread, or more precisely Hot Cross Bread.
This loaf, which was homemade(by our bread machine, includes some of our candied quince from last year (not sure but I think we bought those quinces). The only drawback is that it wasn’t meant to be a loaf. It was intended to be dough for Hot Cross Buns. Unfortunately there was a setting malfunction – we’ve only had this new machine for a few weeks – and we came into the kitchen to discover the ‘dough’ was being well and truly baked. Oh well.
Lunch was toast (homemade bread) topped with the csabai sausage (farmers market) and the last of our Bruny Island C2 cheese (definitely not local but marvellous just the same).
Tonight was our ‘Dinner Night’ in which more or less the same group of 10 people (plus sundry children and visiting relatives) get together for a shared meal. This has been happening for over 20 years. Our theme for the night, set some months ago, was ‘Royalty’ (not Local Harvest which would have been more appropriate). So it was really only us who did the local thing.
TB made his Warrigal Green souffle (warrigal greens from our garden), styled on a spinach souffle that HM QE 2 is said to favour when she doesn’t want to eat sweet desserts. This is the same souffle he trialled for us on Day 2, with the added bonus of a cheesy Stilton Sauce, which while homemade didn’t include any particularly local ingredients.
Our most spectauclar main was a Beef Wellington, but as you can see in the heat of the moment only the last crumbling, but tasty, remains were captured on one of our guests iPhones.
I was on the dessert roster along with some amazingly rich offerings including this Meringue-crowned chocolate cheesecake (from the latest Woollies Good Taste magazine).
My serving was rather more restrained, (OK I’m jealous), a Victoria Sandwich Cake with appropriately royal styling. The one on the left has our homemade Blackberry Jam (feral picked blackberries) and the one on the right has the Dandelion Marmalade on top (see Local Harvest Day 1).
The crown shape is courtesy of one of my favourite op-shop finds, this crown moulded cake tin.
It’s a fun design, but a bit of a bugger to get the tin lined and the cake de-moulded in one piece.
It turned out there was so much food that I’ve been able to save the second cake for an afternoon tea I’m attending on Sunday.
Just one more challenge day to go.
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