a taste of the Goldfields Farmhouse Cheese

we were back at the Ballan Farmers Market again earlier last month.  Weather was beautiful and the sun was shining!

... as soon as we walked in we made a beeline for the cheese stand.

Who can resist a taste of good quality cheese?

We sampled a couple of different varieties, but decided on purchasing a piece of the St Barbara. Named after the patron saint of gold miners, St Barbara is a creamy, mild blue vein cheese.

Next time you visit the Ballan Farmers Market do check out the Goldfields Farmhouse Cheeses.

Gotta go ... the wine & the cheese is ready!

catch up next time.

almond macaroons

in the previous blog post about making the Lemon Curd, I mentioned that with the two egg whites that were left over I made a few Almond Macaroons ...

 

here is the recipe:

Almond Macaroons.

113 grams (4 oz) ground almonds

1 cup castor sugar

2 egg whites

2 tsp plain flour

1/2 tsp vanilla essence

almond halves

beat egg whites until soft peaks form

gradually add sugar, beat until dissolved

fold in ground almonds, flour and vanilla

spoon or pipe mixture onto lined or greased trays

press almond halves into each macaroon

bake in a slow oven for 15 - 20 mins

leave to cool on tray before removing

makes about 18 macaroons

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awesome artichokes!

Lets get straight into these Marinated Artichokes ......

In the previous blog post I explained how I do the marinated mushrooms, so now its the Artichokes turn to shine:

The artichoke marinade is not unlike the one for the mushrooms. Though this one has lemon and you can also add a small amount of chili if you wish.

 Again you can vary the quantities to suit your taste.

You will need:

Two clean glass jars with a wide opening.

Two cans of artichokes hearts.

Olive oil (about 1 cup or perhaps a little more)

Wine vinegar.

Cider vinegar.

Garlic. (maybe 6 cloves, depending on your taste)

Zest of 1/2 lemon or the rind of the lemon.

Juice of 1/2 lemon.

Salt and pepper.

Italian Seasoning (about 1/2 teaspoon)

Lime & Chili Seasoning (McCormicks if available)

Place the Artichoke Hearts in the glass jars and then mix the rest of the ingredients in a bowl. 

Once blended pour over the Artichokes that have been sitting in the jar patiently waiting.  Place the lid on tight and - if possible - let these stand for at least 30 days.

 
After the waiting period, place one or two of the Artichoke Hearts on a small flat plate, flatten gently so the 'leaves' are easily picked up with a cocktail fork or toothpick.

Serve with toasted Turkish Bread or a sliced and toasted Baguette.

The marinated Artichokes can be rather rich, so don't go overboard when eating these!

The following are blog posts I have uploaded as I re-learn the basics of cooking and baking:

Marinated Mushrooms

a berry nice madeira cake

creamy pumpkin soup

Biryani Chicken 

a tasty roast

do you call them drop scones?

Banana Bread

Creamy Salmon and Pasta Bake

Lentil Hot Pot - plus others

enjoy!