life giving sun
bending space and time
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
3 ripe bananas
1 cup raw sugar (200g)
1 tsp vanilla paste/extract
1 tsp mixed spice
2 large eggs
170 g butter
0.5 cup milk
1.5 cup self-raising flour
Triple line a loaf tin with baking paper (spray oil will help it stay put).
All combining can be done with a fork… or better a balloon whisk
Place bananas in a bowl and roughly mash with a fork. Add sugar, eggs, vanilla and spice in a bowl and combine.
Melt butter in a microwave and add to the mix and combine.
Add milk and combine.
Add S/R flour last and fold in gently.
When all is combined pour batter into double lined tin and bake at 170° C (fan forced) for about 50-60 minutes.
After testing, if ready, leave in tin for 5 minutes and turn out on a rack to cool.
Prep Time: 30 min
Cook Time: 1 hr
Total Time: 1.5 hrs
250 g plain sweet biscuit crumbs
125 g butter, melted
3 eggs, lightly beaten
¾ cup caster sugar
3 x 250 g packets cream cheese, (full fat/light or mix of the two) softened
Lemon to taste, e.g. either
3 teaspoons grated lemon rind and
¼ cup lemon juice; or
¾ cup lemon juice
(adjust lemon to your taste as this can be too lemony for some)
Lightly grease a 22 cm springform tin. Combine biscuit crumbs and butter in a bowl. Using a glass, press crumb mixture evenly over base and side of tin. Refrigerate biscuit crust for 1 hour.
Beat eggs and sugar in a bowl with an electric mixer until pale and thick - alternatively combine all together in mixer. Add cheese, rind and lemon juice. Beat until mixture is smooth and creamy. Pour mixture into prepared tin.
Bake for 1 hour at 150° C in the oven.
Cool in oven with door ajar, then refrigerate for several hours or overnight. Decorate with cream and strawberries if desired.
Prep Time: 30 min
Cook Time: 2 hrs, 30 min
Total Time: 3 hrs
Servings: 4x400g jars
500ml citrus juice from:
6-8 Seville oranges. 2 Lemons
(Optional: add citrus juice mix using, e.g: Oranges, Mandarins, Limes etc.). 1 cup Citrus seeds and pulp from above fruit. 500ml filtered water
800g Caster sugar
extra water as required
Wash skins of fruit well. Cut citrus fruit in halves. Juice citrus - make 500mls. Filter juice through muslin/cheese cloth in into large saucepan. Keep seeds and membranes.
2) Pectin keeping
Remove muslin with pulp. Scrape membranes and any remaining seeds off juiced rinds to make about 1 cup. Place them into the muslin and make it into a bag by tying with string (citrus seeds and membranes contain pectin for setting). Place bag in saucepan.
3) Rind cutting
Cut ends off peel halves. Thinly slice remaining rind of at least 4 oranges (optionally add rind from 1 lemon/lime) to make about 100g. Place in pan with juice.
4) First cooking
Add 500ml of purified water to pan. Heat on low to moderate heat to boil slowly. Boil gently for about 2 hours or when rind should be soft/transluscent - liquid will reduce so top up with water when required. Remove muslin bag and squeeze out liquid with a spoon and sieve.
Weigh liquid mixture and make up to 800g with more water if needed. Return to low heat and add 800g Caster sugar (1:1 ratio). Dissolve sugar on low heat.
6) Second cooking
When sugar is dissolved increase heat for a steady boil - do not stir too much . Scum can be gently removed. Large bubbles should then rise up and cover the top of the mixture with frothing bubbles (foam may rise several times so avoid overflow). No need to stir at this stage. Boil for about ten to fifteen minutes and test setting with cold plate (or temp 106°C if you have a thermometer). Also, drips off spoon should solidify slightly.
If setting, then take off heat to cool for 15 minutes and spoon into about 4 400g sterilised jars (jars and lids previously boiled in a large pot to sterilise).
Prep Time: 2 hrs
Cook Time: 10 mins
Total Time: 2 hrs 30 mins
1.5kg thinly sliced small cucumbers
1 thinly sliced onion
1/4 cup salt
1 tray of ice cubes
2 teaspoons fresh dill leaves
1/2 teaspoons chilli powder
1/2 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 1/2 metric cups white vinegar
1 metric cup water
1 metric cup sugar
Clean cucumbers and slice thinly, place in bowl with ice and salt. Combine with thinly sliced onion halves. Set aside for 2 hours.
Sterilize four 500 ml jars or equivalent in a large saucepan of boiling water for 10 minutes.
In a medium saucepan combine the sugar, water, vinegar and other ingredients. Bring to the boil and after sugar has dissolved remove from heat.
Drain cucumbers of liquid and pack into jars. Carefully pour the seasoned liquid over the cucumbers in the jar. Seal immediately. Set aside for at least 1 week to pickle before serving. Store the jar at room temperature until opened.
Prep Time: 20 mins
Cook Time: 40 mins
Servings: 8 (1x25cm quiche)
1.25 cups plain flour (180 grams)
125 grams butter cut into small cubes
1 lemon’s juice
1 pinch of salt
250 - 300 grams plain yoghurt - not too sour
30 - 50 ml milk
pepper to taste
fresh parsley (if possible)
dash of mixed herbs
125 grams grated parmesan cheese
75 grams pine nuts (pre-toasted in frypan)
Add a few other selected ingredients to taste, e.g. finely cut:
spinach or silver beet
small head of broccoli
medium field mushrooms
tinned asparagus spears
Place pastry ingredients in food processor.
Remove when starts to form cake crumbs consistency.
Turn onto Board and press together to ball.
Roll out between sheets of baking paper.
Use large 25 cm flan dish.
Blind bake at 220 C for 10-15 minutes
Dry fry pine nuts over a medium heat to brown slightly.
Fry other chosen vegetable ingredients in a little oil, evaporate excess moisture to make a moist but not overly wet mix.
Gently whisk eggs, yoghurt, cheese, pepper and herbs in a bowl; then add pine nuts and selected vegetables. Mix gently.
Spoon into pastry case.
Bake for about 40 minutes at 180 C - until browning with no liquid on surface. Allow to cool.
approximate guide only with no guarantees, sourced from a variety of places
|food type||description||internal temp|
|beef veal||brisket||165 to 175ºF; 74 to 79ºC|
|beef veal||extra-rare or blue||80 to 100ºF; 26 to 38ºC|
|beef veal||ground meat; patties meatloaf meatballs||160 to 165ºF; 71 to 74ºC|
|beef veal||medium||140 to 145ºF; 60 to 63ºC|
|beef veal||medium rare||130 to 135ºF; 55 to 57ºC|
|beef veal||medium well||150 to 155ºF; 65 to 69ºC|
|beef veal||pot roast||180ºF; 82ºC|
|beef veal||rare||120 to 125ºF; 49 to 51ºC|
|beef veal||well done||160ºF; 71ºC|
|bread cake||cakes - cupcakes||205 to 209ºF; 93 to 98ºC|
|bread cake||carrot cake||205 to 209ºF; 93 to 98ºC|
|bread cake||cheesecake||150ºF; 65ºC|
|bread cake||cinnamon rolls||190 to 200ºF; 87 to 93ºC|
|bread cake||clafouti (with fruit)||160ºF; 71ºC|
|bread cake||devil's food cake - red velvet cake||205ºF; 93ºC|
|bread cake||molten chocolate cakes||160ºF; 71ºC|
|bread cake||pound cake||210 to 212ºF; 99 to 100ºC|
|bread cake||quick bread cake (bread cake, muffins and cornbread)||200ºF; 93ºC|
|bread cake||scones||200ºF; 93ºC|
|bread cake||soft bread cake/dinner rolls||180 to 190ºF; 82 to 88ºC|
|bread cake||sourdough bread cake||200 to 210ºF; 93 to 99ºC|
|bread cake||tres leches cake, three-milk cake||200ºF; 93ºC|
|bread cake||upside-down cakes||190 to 200ºF; 88 to 93ºC|
|bread cake||water temperature to add yeast||105 to 115ºF; 41 to 46ºC|
|bread cake||yeast bread cake||200 to 210ºF; 93 to 99ºC|
|confectionary||dark caramel stage||up to 350ºF; 177ºC|
|confectionary||firm-ball stage||244 to 248ºF; 118 to 120ºC|
|confectionary||hard-ball stage||250 to 266ºF; 121 to 130ºC|
|confectionary||hard-crack stage||300 to 310ºF; 149 to 154ºC|
|confectionary||light caramel stage||320 to 335ºF; 160 to 170ºC|
|confectionary||soft-ball stage||235 to 240ºF; 112 to 116ºC|
|confectionary||soft-crack stage||270 to 290ºF; 132 to 143ºC|
|confectionary||thread stage||230 to 235ºF; 110 to 112ºC|
|dessert||baked custard (old fashion)||160ºF; 71ºC|
|dessert||bread pudding||160ºF; 71ºC|
|dessert||creme brulee||170 to 175ºF; 76 to 79ºC|
|dessert||flan||170 to 175ºF; 76 to 79ºC|
|fish||ahi tuna (sashimi grade)||115 to 120ºF; 46 to 49ºC|
|fish||baked, grilled or broiled lobster tail - each||140ºF; 60ºC|
|fish||boiled or steamed, whole lobster||145ºF; 62ºC|
|fish||crab cakes||150 to 155ºF; 65 to 68ºC|
|fish||grilled lobster||145ºF; 62ºC|
|fish||halibut cod red snapper sea bass tilapia||130 to 135ºF; 54 to 57ºC|
|fish||jumbo-size, boiling||7 to 8 minutes|
|fish||large-size, boiling||5 to 7 minutes|
|fish||medium-size, boiling||3 to 4 minutes|
|fish||salmon||130 to 135ºF; 54 to 57ºC|
|fish||trout||135 to 140ºF; 57 to 60ºC|
|fish||tuna swordfish marlin||125ºF; 51ºC|
|fish||whole steaks fillets||130 to 135ºF; 54 to 57ºC|
|lamb||medium rare||120-125ºF; 60-65ºC|
|lamb||medium well done||140-145ºF; 70ºC|
|lamb||well done||150-155ºF; 75ºC|
|leftovers||casseroles and leftovers||165 to 175ºF; 74 to 79ºC|
|pies||chocolate cream pie||165ºF; 74ºC|
|pies||custard pie cream pies||170 to 175ºF; 76 to 79ºC|
|pies||fruit pies (blueberry, blackberry, etC)||175ºF; 79ºC|
|pies||meringue pies||160 to 165ºF; 71 to 74ºC|
|pies||pecan pie||200ºF; 93ºC|
|pies||pumpkin pie||175ºF; 79ºC|
|pies||sweet potato pie||175ºF; 79ºC|
|pork||pork ribs||180 to 200ºF; 82 to 93ºC|
|pork||pre-cooked ham||140ºF; 60ºC|
|pork||raw ham||160ºF; 71ºC|
|pork||raw sausage||160ºF; 71ºC|
|pork||sausage (pre-cooked)||140ºF; 60ºC|
|pork||shoulders, brisket||195 to 200ºF; 90 to 93ºC|
|pork||well done||160ºF; 71ºC and above|
|potato||baked potato||210 to 212ºF; 98 to 100ºC|
|potato||boiled whole potato||200ºF; 93ºC|
|poultry||breast meat||160 to 165ºF; 71 to 74ºC|
|poultry||dark meat||160 to 165ºF; 71 to 74ºC|
|poultry||deep fried or cajun fried turkey||170ºF. (in the breast) 76ºC|
|poultry||ground poultry (chicken and turkey)||160 to 165ºF; 71 to 74ºC|
|poultry||thighs, wings, and legs||160 to 165ºF; 71 to 74ºC|
|poultry||turkey stuffing (cooked alone or in turkey)||165ºF. 74ºC|
|poultry||whole chicken or duck||160 to 165ºF; 71 to 74ºC|
|poultry||whole turkey oven roasted||165ºF. 74ºC|
|sauces||egg dishes and sauces using eggs||160ºF; 71ºC|
|sauces||egg nog and ice cream custard||160 to 165ºF; 71 to 74ºC|
|sauces||hollandaise sauce||160ºF. 71ºC|
|water||hot water||130 to 135ºF; 54 to 57ºC|
|water||low simmer||180ºF; 82ºC|
|water||poach||160 to 180ºF; 71 to 82ºC|
|water||rolling boil||212ºF; 100ºC|
|water||simmer||185 to 200ºF; 85 to 93ºC|
|water||slow boil||205ºF; 96ºC|
|water||tepid water||85 to 105ºF; 29 to 40ºC|
|water||warm water||115 to 120ºF; 46 to 48ºC|