Thought for Thursday

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.

Edith Sitwell

Oh, I do love winter. My week held; a comforting coffee and chat courtesy of Liesa when I popped into Handmade Heaven to drop off some orders. I also bought some of the snuggly flannelette pyjamas she has in the shop for the little buttons and I am predicting a comfy night's sleep for all.

Good food this week was a knockout batch of Apricot Chicken. One of those old favourites that is yummy and delicious on a cold winter's night. Your Mum probably made it for you when you were a wee one.

COAT 1.5kg of chicken pieces in flour.

COMBINE a 405g tin of apricot nectar with a packet of French Onion soup mix in a small saucepan.

STIR until it thickens.

PLACE chicken in a casserole dish.

POUR nectar mixture over chicken.

BAKE in a moderate oven for 1.5hrs.

GARNISH with toasted almonds and fresh green herbs.

Which brings me to tonight. Whilst we don't have a friendly fire to sit beside, Mr Button does have the heater roaring and we are wrapped in blankets and sipping tea as I am working on this post. It is a picture of domestic bliss. Ahh, there really is no place like home!

Hello Out There

Hello and welcome to the new followers out there. Hello and THANKS A BUNCH to the old followers who have been patiently awaiting this post. Before I launch into a very image heavy recap of the last couple of weeks, I would love some advice on juggling. No, not the small ball kind (although that would probably win me big Brownie points in the Prep classrooms this week) but,

Blogging/Facebook/Crafting/Marketing/PARENTING/Day Job (ie. odd bits of relief teaching when Mr Button can be home to mind the wee folk)/Finding time to cover grey hair, trainingwith the Mad Exercise

Fiend

Friend, waxing legs,

kind of juggling. Really, how do you do it? All advice gratefully received and happily acknowledged! I've noticed a few of us having this conversation of late so I am eager to hear from the wise women and men who are part of our world.

It's been a busy but delightful couple of weeks, the Mothers Day Boutique market was loads of fun and was made even nicer by a visit from Mr Button and the Little Buttons. The day was quite festive in feel and I really enjoyed myself.

The Handmade Expo in Ipswich was one of those perfectly clear autumn days that remind you just how lucky we are to live in this part of the world. I set up next to Sandra-Ann Millinery and was greatly entertained as the locals selected their exclusive creations for the Ipswich Cup. Micky modelled hers beautifully and I hope I haven't let the cat out of the bag too soon. I stocked up on min nah bottoms for the Littlest Buttons who seem to have grown about 15cm in a matter of weeks. The girls have introduced a new little skirt which is very cute with tights. Molly thought she was it and a bit in her outfit over the weekend.

I have finished some more name towels for orders and am about to start work on another batch tonight. I am working my way through an order for Buzzi 'n Moo. Kylie has asked for a Babushka towel set so that lovely little lady will be making an appearance on towels and I will post some photos of the finished product.

I've been a bit obsessed with kaftan like garments of late, particularly the kind that don't require any ironing so I took a bit of time off from Cute as Buttons sewing and made myself a couple. I was moderately happy with this one:

but, I really think I nailed it with version 2. I know the photos aren't in the least bit helpful in terms of overall look but really, how do you photograph a kaftan nicely?

You can see it in the flesh at the next BiDM which is at St Augustine's on Racecourse Rd at Hamilton on June 5th. I am so happy with it it may just be my market attire on a regular basis. I'm not promising a tutorial but I will pop up a post with some more info about the process a bit later in the week. It is embarrassingly easy compared to some of the other tutorials about the place! I know you said it is easy Steph, so I will eagerly await your next instalment!

Now, as a little reward for reading this far, here is a fast and delicious cake recipe which I made for the Little Buttons afternoon tea. It is a one bowl wonder, which I love, but still moist and light. If you are a gingerbread fan you will really enjoy it. (Note to MEF/aka Deb: I did have one piece but just so I could make sure it tasted alright!)

GOLDEN GINGER SULTANA CAKE

125g softened butter, chopped

1/2 cup firmly packed brown sugar

2 eggs

2 cups plain flour

1tspn ground ginger

1 cup golden syrup

1/2 cup milk

1/2 tspn bicarb soda

1/2 cup of sultanas

1/3 cup glace ginger, chopped (I omitted this to prevent small children gagging and complaining)

LINE 20cmx30cm lamington pan with paper

PREHEAT oven to 160C

COMBINE all ingredients except sultanas and glace ginger in medium size bowl

BEAT with electric mixer on low speed to combine

BEAT on medium speed until smooth and changed in colour

STIR in sultanas and chopped ginger

SPREAD into pan and bake for about 55min

COOL on cake rack

SPREAD with cinnamon flavoured icing.

I feel like I have just finished War and Peace so I think I shall stop here and head off for a cup of tea and maybe one more slice of that cake.

Morning Tea Treats

The great outdoors beckons at Button Central so we're taking the opportunity to sit outside and enjoy watching the Button Bikie Gang cruise around the driveway on their bikes and push-alongs. There is a ginormous skip in our driveway which we've been filling with all manner of objects from our garage and yard. While we work, the Button bikers have been careering down the driveway and swerving to miss the skip. It's hungry work and when they stop for a break, they're quite happy to munch on these ANZAC biscuits which are a very tasty Aussie tradition. If you can't use Golden Syrup, honey works just fine!

ANZAC BISCUITS

1 cup rolled oats

1 cup coconut

1 cup flour

1 cup brown sugar

125g butter

1 tblspn golden syrup

2 tblspns boiling water

1 tspn bicarb soda

PREHEAT oven to 140C

COMBINE rolled oats, coconut, flour and sugar

COMBINE butter and golden syrup and MELT in microwave

STIR boiling water and bicarb soda in butter mixture

POUR wet ingredients into dry and mix thoroughly

ROLL tablespoons of mixture into balls

PLACE on lined tray and allow a little room for biscuits to spread

FLATTEN biscuits slightly with the back of a fork

BAKE for 30 minutes. (for softer, chewier biscuits remove at 25 minutes)

COOL on tray for 5 minutes then transfer to cooling racks

In Memory of Masterchef

Image: Curly Pops

I've noticed a few folk in Blogland lamenting the end of Masterchef. Luckily for me, I've found a way to help fill the gap. I've treated myself to one of Curly Pops' vintage teatowel aprons and it is a beauty. I was very excited to notice that it has snaps so you can adjust the neck and the waist ties are lovely and generous for those of us with substantial girths! I was able to select my own teatowel and it is full of the colours I love. I've decided that she is too pretty for any messy cooking and I'm going to keep her for good!

Image: Curly Pops

Every apron needs a recipe and this one is a Jamie Oliver recipe which he calls the English version of risotto. We Buttons eat it at any time of the day but it is a yummy, comfort dessert.

RICE PUDDING

1 vanilla pod

75g arborio rice

600ml milk

2 knobs unsalted butter

50g caster sugar

1 wide strip of orange zest

Strawberry jam or Seville orange marmalade

Button Variation

We omit the zest and jam and add a handful of sultanas/currants/blueberries or other fruit at the end.

SCORE vanilla pod and scrape out the seeds from the inside.

COMBINE first 5 ingredients in a large saucepan and place on MED heat.

COOK gently, stirring every now and then.

REMOVE from heat when rice is tender and has absorbed all the liquid.

ADD jam or fruit to pudding before serving and sprinkle with zest.

Spot the Difference

You may have noticed that our blog has had a face lift. Our friend, Rachael, from the Boutique Markets has had a little play with our photos and layout and look what she has made. Rachael paints and sews AND she is good with computers. Quite a clever chicken and what a lovely surprise to click on the blog and see the changes.

What do you think of the new look? We'd love your feedback and are grateful for the comments we've already received. I was already toying with the idea of changing to a white background but, I really like the polka dots on the side.

Tonight I cooked a family favourite and thought I would share it with you. I apologise in advance to the Master Chef devotees who read our blog. I have not obeyed any of George's advice on the correct way to cook a risotto. Never the less, this recipe always seems to work, is really easy and only involves washing up one saucepan and it tastes great. I would acknowledge the source but it has been lost over time and the best I can do is tell you that it came from a book of Toddler recipes.

Mr Button would like to be acknowledged as the food stylist and photographer for this shot. It is a latent talent which has emerged in the void left by Master Chef. I think his style is a little reminiscent of Trevor's but I applaud the moulding and stacking techniques he has employed!

RISOTTO

1 tblspn olive oil

1 clove garlic

1 small onion

1 stick of celery

1 large tomato

2 mushrooms

1 tblspn chopped mint

1 tblspn parsley

1 cup of Arborio rice

3 cups of stock

EXTRA VEGIES TO ADD: carrot, pumpkin, zucchini, squash,corn, peas

METHOD

GRATE/FINELY DICE vegetables and any extra vegetables you want to add

HEAT pan and oil

COOK diced onion and garlic

ADD vegetables and COOK for 1 minute

ADD rice and STIR to coat with pan juices

ADD stock

Bring to BOIL and SIMMER for 30 minutes

ADD more stock if risotto is too dry or rice needs to cook for longer

I like to add extra vegies and make a double serve. It is great as a side dish/warm salad but we usually sprinkle some diced chicken on top and all members of the Button family devour it with glee.

Weekend Brunch or Munch

The House of Button is a hive of industry today. There are cars to be raced, herbs to be tended, chickens to be chased and sewing to be done before tomorrow's Boutique Markets. I'm on my designated sweatshop tea break so thought I'd share this quick and easy muffin recipe with you. We made them for breakfast this morning and there are only 2 lonely muffins left from the batch...we're declaring them winners!

Mother Hubbard Muffins

1 cup of SR Flour

1/2 cup lite sour cream

1/2 cup milk

handful of chopped dates soaked in boiling water (or any other fruit you can find about the place)

handful of breakfast cereal (whatever is left in the bottom of the box..All Bran flakes in our case)

3 tblspns of sugar

PREHEAT oven to 180C

COMBINE all ingredients in a bowl with a metal spoon

FILL mini muffin tins 2/3 full with mixture

BAKE in oven for 10 minutes or until golden brown

DUST with vanilla icing sugar and serve warm

Hope they are a hit in your house!

Sunny, Sunday Launch

We had a great day at the Boutique Markets launch at Portside.  It was beautiful weather and we saw some familiar faces throughout the day as well as many new visitors to the market.  Thanks for stopping by to say hello.  I will try to post some photos later in the week.  My camera was busy taking photos of the little buttons on a family outing so I will have a quiet word to some of the other stallholders and see if they have some photos we can share.

It was a busy weekend in our household and it was great to spend the day at home today getting things back on track.  We still need to head out to the shops so the cupboards are a little bare around here and dinner was a bit of a stretch.  In the end, I made a quick Donna Hay pasta recipe.  It was light, delicious and great for a cosy winter night.  Well received by all the members of the family, I thought it might be nice to share!

Pan-Fried Cherry Tomato and Bacon Penne

400g penne

1tblspn olive oil

200g bacon trimmed and chopped

1 clove of garlic, crushed

2 punnets cherry tomatoes, halved

1/2 cup of chicken stock

1/4 cup of oregano leaves

salt and pepper to taste 

shaved parmesan cheese to serve

COOK the pasta until al dente, drain and keep warm

ADD bacon and oil to a hot frying pan

COOK for 2 minutes or until bacon is golden

STIR in the garlic and tomatoes 

COOK for 2-3 minutes or until just starting to soften

ADD stock, oregano, salt and pepper and cook for 2-3 minutes until slightly thickened.

ADD to pasta and toss gently to combine

TOP with parmesan cheese

Donna Hay 10-minute meals  

Lemon Impossible Pie

Image: Flickr

Well it is cold and rainy and delicious here.  The house is warm and cosy and the candles are lit.  The little buttons are asleep in their beds and the whole weekend stretches before us.  Life is good, isn't it?

Here is a lovely, simple, no fail recipe, that you might like to try this weekend.  The finished product is not dissimilar to the middle layer of a lemon meringue.  There's a nice lemony custard taste to it and the coconut makes a crunchy crust on top.  It is a big hit served warm with ice cream in our house but, some members of the family also like it as a cold mid morning snack!

Lemon Impossible Pie 

1 cup         Desiccated coconut
½ cup       Plain flour
1 cup         Castor sugar
1 Tbsp  Lemon rind
4           Eggs
½  cups      Lemon juice
1-1/2 c  Milk
40 g      Butter - melted

METHOD

1. PREHEAT oven to 18o c
   
2. COMBINE dry ingredients into a bowl
   
3. ADD wet ingedients and whisk with a stick mixer to combine
   
4. POUR into a greased pie dish
   
5. BAKE for 40 minutes or until set
   

If you have any lemons left over, cut one in half and pop it in your dishwasher.  Fresh smell and super clean dishwasher all for the cost of a lemon.  Have a great weekend!

As I sit and type this, I am sporting a sweat mo and feeling like the air conditioning should still be on...however, I have promised a lovely, comfort food, dinner recipe that will be perfect for the cooler weather which is sure to be here before we know it.  

I've been planning my Thursday and it is shaping up to be fairly busy so this recipe is just the thing to keep the tummies happy at dinnertime without causing me to be in a flap trying to prepare things and juggle babies at 4pm!

This recipe comes from Kylie's Nan.  Kylie is a creative friend and a colleague.  We now catch up with our little ones at playgroup and every now and then we swap recipes!

Grandma's One Pot Wonder Casserole

1. Put diced meat (I usually use beef but lamb is nice too) into a plastic bag with 4 tblsp plain flour, some salt and pepper and shake to coat meat.
   
2. Place meat and any leftover flour in ovenproof casserole dish with lid.
   
3. Add any chopped veggies you like.  The more the merrier! I use a selection of potato,    pumpkin, sweet potato, celery, onion, carrot, zucchini, mushrooms, peas, broccoli...       whatever I have in the cupboard.  I think onion, potato, celery and carrot are enough for a basic casserole. 
4. Add enough stock to just cover meat and veg.  I just use powdered beef stock and hot water.
5. Add a good whack of tomato sauce and Worcestershire sauce (2 tbsp ish of each), a tsp of mixed herbs and a shake of pepper and salt.
   
6. Cook at about 190 degrees for about 2 hours, stirring a couple of times during cooking. The longer you cook it, the more the gravy reduces and thickens and the yummier it is.
   

You can serve this by itself in a bowl as veggies are already in it.  Maybe some crusty bread or toast if you like.  My family loves it served with couscous.

I will pop everything into the slow cooker in the morning and it works a treat.  I sometimes use less stock...it works even when I don't remember to reduce the liquid for slow cooking.  Hope you enjoy Grandma's Casserole.

Finally A New Post!

Well, in spite of a loooong absence, we do exist and we're back with some semi regular posts.   After some tinkering I've managed to get back into the blog.  I'm not sure if this is a problem that is restricted to me or if other people have the same difficulties.  I think I have a large black hole in my brain filled with passwords and user ids....and I am never quite sure which one I need to use at a given time.  I've tried using one or two for everything I need but somehow I still manage to lock myself out.  My husband tells me it is the peripheral unit....not the computer or the programme!  It took me a while to work out that I should have been offended by that remark.

The photo was taken at the December Handmade Expo which was another fantastic day for stallholders and visitors.  There was a competition for the Best Dressed stall and Cute as Buttons received a Highly Commended!  Our first award - of sorts!  The table was groaning with stock at the start of the day and that gives you a bit of an idea of what we were doing when we weren't posting on our blog.

Sharon and I have had a busy start to 2009.  We've been working on some new designs and products as well as getting back into the swing of school.  My eldest started Prep and Sharon's middle child has started Kindy.  It really is a big change to the whole family and I think sometimes we underestimate the impact of such a big change on little folk.  I am missing those Pyjama Days and days when we would head to the sandpit before breakfast and build and play for hours happy in the knowledge that our day could unfold just as we wanted it to.  It is a magical time!

We were planning on posting this recipe so you could use it for a sweet Valentine's treat but we missed that deadline.  I thought it might come in handy for an Easter treat or for one of the many Mothers Morning Teas that seem to be happening at the moment.  It is a sure fire, guaranteed hit and a NO FAIL recipe!

CHOCOLATE FUDGE

EMPTY one packet of Nestle DARK Chocolate Melts into a microwave bowl.

POUR one tin of Nestle condensed milk over the top

MICROWAVE for two minutes

STIR until combined

POUR into a container lined with Baking Paper (I use a Tupperware Slice Storer)

SPRINKLE with desired topping and firmly press into fudge (see below)

REFRIGERATE until set

CUT into squares and serve chilled 

TOPPING IDEAS - you could use anything but here are a few ideas to get you started:

Chop up dried apricots, raisins and banana chips for a fruit fudge

Peppermint Crisp bars finely chopped

Macadamia nuts stirred through fudge and Caramello chocolate chopped and sprinkled on top

Violet Crumble finely chopped

Pistachios stirred through and sprinkle with shaved white chocolate

This fudge is a hit every time I take it somewhere.  Hope you enjoy it.  Thanks to our blog followers - there will be something to follow from now on!  Check back next week to see photos of some of our new designs and to find out about some of the exciting things we have planned for this year.