09 April 2010

Whitianga High-Test

I'm off to Whitianga for a weekend of fun with Bates, Dave and Kyle.  Fishing, mojitos, festival of speed...  Final blast at the beach before the depths of winter descend upon us.  Okay, maybe that's a trifle dramatic, but you get the idea. 
Anyway, in true kiwi style, I'm getting a few bits and pieces prepared to take with, so that once up the peninsula the most complicated thing I'll be expected to do is prepare a salad, while I sip my gin and tonic.  (Mental note, pack gin, tonic and lemons...)
A bacon and egg pie is always a good place to start.  My recipe (which I've tried myself for the first time today) is one from Mum.  She's been making it for years and it's ALWAYS been a winner.  Just don't use reduced fat pastry.  I recommended Mum try that once.  It was horrible. 
Next up, Annabel Langbein's spiced apple tastiness.  Favourite thing about this cake, other than the tastiness?  No creaming of anything.  Melt butter.  Mix everything together.  Badabing, badaboom.  Oh, by the way - I didn't peel my apples before cooking them, as am a bit lazy like that.  If you don't want the skins in there (though you really don't notice them, once in the cake), peel 'em.  I recommend the lazy way, however.  :) 
Finally (though you'll likely want to eat them before the cake), pumpkin, feta and spinach fritters.  Kiwis love fritters, and these are a nice change from corn.  The spices make them a little bit exotic, but they're still true blue.  I don't even know what that means - anyone know the origins of 'true blue'?  Hmmm. 
So, enjoy these, I know I will (as will the others at the beach, I hope).  Hasta luego!! 

Mutti's bacon and egg pie

1 pack bacon (middle or shoulder)
1 doz. eggs
2 packets flaky crust pastry (or about 4 pre-rolled sheets)
1 cup peas (optional)
salt and freshly ground pepper

Preheat oven to 200°C
  1. Roll out pastry and use one packet to line bottom of a greased baking dish.
  2. Break eggs into dish, using a fork to break up yolks a little. Cover with bacon and sprinkle with peas, if using.
  3. Cover with more pastry. Prick lid with a fork.
  4. Bake until golden.
Spiced apple cake

125 g butter
1 cup cooked apple (c. 3 apples)
1 cup sugar
1 egg
1 1/4 cups flour
1 tsp cinnamon
1/2 tsp each nutmeg, allspice, salt
1 tsp baking soda
1/2 cup sultanas

Preheat oven to 150°C
  1. Melt butter.  Combine with apple, sugar and egg. 
  2. Sift dry ingredients into apple mixture.  Add sultanas.
  3. Cook in 20cm greased tin for 50 minutes. 
  4. When cooled, sprinkle with icing sugar.  YUM!!! 
Pumpkin, feta and spinach fritters

250 g peeled and cubed pumpkin
2 large eggs
1/4 cup milk
couple good handfuls spinach, chopped
125 g feta, crumbled
1/2 cup self-raising flour
1/2 tsp ground cumin
1/2 tsp curry powder
1/2 tsp salt
black pepper, to taste
2 tbsp olive oil
  1. Cook pumpkin (eg: 4-5 minutes in microwave), mash roughly.
  2. Stir together with eggs, milk, feta and spinach. Sprinkle in the flour, salt and spices, gently folding together.
  3. Heat oil in frying pan, drop spoonfuls of batter in, cook until golden brown. Turn, cook other side, serve.
Nb: If curious about the title of this post - alteration of Old Crow Medicine Show's 'Alabama High-Test'

1 comment:

  1. You blog is so wonderful to read - you have a delightful writing style, bright & breezy! :-) But wait, there's more ..... those recipes. They are wonderful and already I am thinking of heading into the kitchen to bake the apple cake. Would love to try to pumpkin fritters but here in the U.S., if it ain't Halloween we just don't see pumpkins!! Must hunt one out and pray that it is edible. Have a great weekend at the beach, you lucky guys - we are 12 hours from the coast!! Oh my, not good for a Kiwi who was bought up a stone's throw from the coast.