Home Renovations part 1

I've been thinking lately of finishing with my blog...my posts aren't regular, and I'm certainly not the most witty or accomplished writer. Neither am I a brilliant photographer or fantastic cook. I know that no-one cares for my opinion of music (except maybe Steve), and any interesting youtube video I post can be found, well, on youtube! But, at the back of my mind I keep thinking that I don't do this for the (three or four loyal) readers I have, but because in a few years time, or many many years down the track, I might just love looking back at this site.

So, I might be around for a little while longer... but what to post about when I haven't been cooking (or when I do, the result isn't great, or the photo is crap)? Well, my latest home renovations might be an idea. I know I will love seeing the progress and looking back on the 'before' shots.

One of my family members found a 'handy-man' after we first moved to Adelaide, and he has been doing work for a few of us over the years, ever since. He is un-licenced but he really can do anything you want to throw at him. His work is nothing short of amazing. Good quality and at a decent price. The draw back is that he is slow, but I can live with that.

I've been waiting for him to get round to my place after doing some work at my brother's house, and I think he will be here for a good six months all up (the list of things to do got longer as I waited). He has just finished fixing and painting my (wooden) windows, as well as doing some work on my deck. He has now just started on my retaining wall.







As you can see from these photos, I already have a retaining wall, but it is butt ugly. At this stage the plan is to leave the wall there (well most of it, because I'm moving a side bit back), and then lay the new bricks in front of the existing. The new bricks will lie flat against the old without creating a water retention problem.

In a week or two (depending on how much rain we get - we are expecting some), I will post some photos of the new wall. I can't wait.

Hot Cross Buns

Happy Easter everyone.

I am a fan of Hot Cross Buns so thought I would try making my own. I have a bread machine so I used a recipe that came with that, of course with a few minor adjustments. You will need:

340ml water
2 tblspn oil
2 tspns salt
3 tblspn brown sugar
4 cups bread flour
3 tblspn milk powder
1 tblspn ground mixed spice
1 tblspn ground cinnamon
2 1/4 tspns dried yeast
1 1/4 cups sultanas
1/4 cup mixed peel

Batter for crosses:
2 tblspn water
1/4 cup plain flour

I made two batches, the first only had sultanas and I didn't add the mixed spice. The second batch I added half a tblspn of mixed spice, and some chocolate chips!

Now, because I cheated and used the bread machine to make the dough, these were really simple, because you just throw everything in (and add the fruit at the beep), and out comes the dough. Then:

Divide the dough into 18 pieces (I only got 15) and shape into rounds. Place close together on a lightly greased baking tray.



Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20 mins.

Blend 'cross' batter until smooth. Spoon into a piping bag fitted with a small piping nozzle. Remove wrap and pipe a cross onto each bun. (I actually rolled the batter by hand.)

Bake in preheated oven at 190 c for 15 to 20 mins.

Enjoy!

Grated Chocolate Roll

I have been making this cake for nearly 20 years, and it is still a hit. The first time I made it was for an amateur cake cooking competition. I won! The recipe is from the Women's Weekly "Cakes and Slices" cookbook. You will need:

4 eggs separated
1/2 cup castor sugar
2 tbspns hot water
60 gm dark chocolate, grated
1/2 cup self raising flour
extra castor sugar

Filling:
thick cream
icing sugar
vanilla essence

Grease a Swiss roll pan, line and grease paper well.

Beat egg yolks and sugar in a medium bowl until thick and creamy. Fold in hot water and chocolate, then fold in sifted flour.

Beat egg whites until soft peaks form, fold into mixture. Pour into prepared pan.

Bake in moderate oven for 12 mins.

Turn immediately on to paper which has been sprinkled with extra sugar. Trim crisp edges from sides of cake. Roll up in paper to form the 'rolled' shape and stand for 2 mins, unroll and cool.

Beat the cream, icing sugar and essence. Spread onto the cake and roll up. Serve topped with extra whipped cream and chocolate curls as you like.



Enjoy!