White Chocolate and Craisin Cookies

I thought I would re-post this recipe, as Christmas is coming and these are great for this time of the year
I have been baking these for a cake stall today. I ran out of Ground Almonds
So I made the third batch will Ground Cashews
Works very well
You can also substitute craisins, for sultanas and dark choc for white choc
But the best is the original

I got the recipe from Rachel Allen, off her TV programme on Chocolate treats...
Here is one of them
Nice for Christmas Presents
White Chocolate and Craisin Cookies

Heat oven to 180c
Assemble all of the ingredients
This is a very quick method

First melt 150 gms butter and cool a bit

Then into a bowl
150 gms plain flour sifted

1/2 teaspoon Baking Soda

Pinch salt

50 gms ground almonds
50 gms rolled oats
60 gms Craisins
100 gms light brown sugar
100 gms white Chocolate chips


1 large egg yolk

When butter has cooled slightly...this is to stop it melting the choc chips
Add the egg
Whisk and add to all the dry ingredients
Mix



Place directly on top a baking sheet, you don't need to grease it
Make balls about the size of a ping pong ball as per the 2 on the right
Squash down 2-3 times to flatten with a fork dipped in flour
Just like the 2 on the left

Bake 10-12 minutes
They spread a little

Leave to cool for about 5 minutes on the tray
If you try to move them too soon they will break
and onto a wire rack.
Excellent

Gluten Free Lunch- and Very tasty It Was Too

We had our first lunch at our new Abode yesterday.
My menu needed to be Gluten Free
I thought about a lovely, tasty, filling Salad
But even though it is warming up, it's not really Summer yet
Looked at the Bookcase
Staring me in the face was Nigella Lawson's book "Kitchen"
Flipped through the pages looking for ideas and came across her Venetian  Lasagne.

Instead of Pasta, the layers were made of Polenta
What a great idea.
No gluten there.

So, for the first course. I did do a salad.
Caprese in fact
Normally for presentation, the Tomatoes and Mozzarella are layered with basil leaves, but this time I decided to tear the Mozzarella and Basil and cut the Tomatoes into wedges.

So doing that, I arranged them on the plate,
Seasoned well with Sea Salt and freshly ground black pepper.
Made a quick dressing of Extra Virgin Olive Oil, with Balsamic Vinegar
Drizzled that over the top
Fabulous colours

I made the Lasagne the day before and I highly recommend doing this, particuraly if you are serving for lunch it does take a minute or two
Plus gives the flavours a good chance to meld

Next time and there will be a next time, I will make the polenta in 2 batches.
Much easier to spread, I think it was a bit thick.
Like Nigella I used the Instant variety.
Could call it cheating but it's very easy
Another shortcut, (also suggested by Nigella), I used grated Parmesan.
It's not like the smelly sawdust, you used to get and certainly saves time

First the Polenta
500 gms Polenta
2 litres of Chicken stock
1 tablespoon butter
200 gms Parmesan Cheese grated
2 baking trays
A baking dish suitable for lasagne

Wet the trays with cold water to stop the polenta sticking
Make it in 2 batches for ease of spreading

Method
Bring the stock to the boil
Slowly rain in the Polenta
Stirring all of the time with a wooden spoon

I actually took a whisk to it,
made it a bit easier to get out the lumps
When it starts to thicken
add the butter and 100 grams of Parmesan
Beat well
Over a low heat keep cooking and stirring, for about 3 minutes
It will start to come away from the side of the pan

Pour into the trays and spread out as thin as you can

Put aside to set
When ready to use, turn it out onto a board
It pops out easily.
Cut to fit your baking dish
You will have enough for 3 layers
Might look a bit like a jigsaw but that's OK

You can use any Meat sauce that you like
This is loosely based on Nigellas, basically, its what I do anyway
I like to brown the mince, before I cook the vegetables, one gets a better flavour from the beef.
Also I cooked the Mushrooms separately, same reason. Flavour.

2 tablespoons oil oil
500 gms mince
1 large onion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
2 cloves garlic peeled and finely chopped
Sea Salt and freshly ground black pepper
3 tablespoons Tomato Paste
1 can chopped tomatoes
1 can Water
1 bay leaf

2 tablespoons olive oil
250 gms mushrooms finely chopped
Few sprigs fresh thyme
Dash white wine
Sea Salt and freshly ground black pepper

Heat a large frypan add 1 tablespoon oil and crumble in the mince
Don't overcrowd the pan you may need to do it in 2 batches
When the mince is brown remove and set aside
Add another tablespoon of oil and throw in your onions
Season with S&P
Soften then add carrots, celery and garlic
Once again, cook to soften
Add your mince, tomatoes, Bay leaf and Tomato paste
Fill the tomato can with water and add

Meanwhile in a separate pan, cook the Mushrooms
Add oil to hot pan
Throw in the mushrooms 
Toss
Season with S&P and add thyme
Toss again
Then add wine and let it reduce till mushrooms are dry
This will get maximum flavour

Add to mince mixture
Simmer about an hour
Taste and adjust seasoning if necessary

To assemble

Grease the baking dish
Add a layer of polenta
Half of the meat mixture
Another layer Polenta
Rest of meat
Top with final layer

Sprinkle over the top, with the rest of the Parmesan
Place some slices of Mozzarella on top

Bake at 200C for about 45 -to 60 minutes
Cheese should be Golden and meat sauce bubbling
 You can make this to this stage the day before

Just cover with cling wrap and stick in the fridge
Here's the cross section

Voted by the Guests 10 out of 10

In keeping with the Gluten Free Theme, I made some Chewy Chocolate Meringues
They are delicious, bite in and get a mouthful of Meringue with Chocolate Chips
Yummo!
This from a blog I follow foodlovers.co.nz
Click here to get the recipe
I served them with Marinated Berries and Fresh Cream

Pretty Yes?

All in all not bad for the first lunch
Next!

Rarotonga Punanga Nui Market-Put it on your Wish List

This is my last post from The Island, today sadly we go home.

I thought I should post some images of the Punanga Nui Market

Every Tourist should put a visit to The Market on their wish list

It opens around 8am every Saturday

It is so colourful

It’s where we go to get the fresh produce, buy gifts and bits of Raro to take home

Great Smoothies, all that fresh Tropical Fruit

This weekend there was the official opening of the new Stage for the Market.

As with most things on the Island, it took a while to build but finally there it is, in all its glory.

There was an official opening, then several Dance groups performed for us

My friend Trish, who just loves the Island, joined her sewing circle, who sewed while the dignitaries spoke.

Meanwhile our friends Vira and Barbara held court at Vira’s Massage Hut

When in Rarotonga you must visit Vira he is such a good masseuse

We walked out of his hut feeling like a million dollars

First we went to Café Salsa for breakfast.

This is a must for everyone. Highly recommended.

Dale had poached eggs on smoked Marlin Hash with Hollandaise

I had Eggs Benedict

Both were excellent

Meanwhile, here are some images of the people, we found fascinating

Rarotonga-Turama, All Souls Day- What A Beauteous Sight

Hanging around Graveyards  may not be your thing, but if you are in Rarotonga for 1st November, you musn't miss Turama, All Souls Day

Held in the evening, it  is a celebration of the departed. It’s a Ancient Catholic Tradition, but I believe other religions participate

The Rarotongans spend days, decorating the graves, which are prominent all over the Island.

I have never seen so many different types and brilliant colours of plastic and silk flowers. They are sensational

There are Mass Grave Yards, but it also common to bury your loved ones on your land.
There are many Mausoleums, dotted around amongst the houses. 

At 6pm, there is a service at the Cathedral, then the priest takes Holy Water he has blessed and sprinkles on the graves. This takes place at Panama, the Graveyard close to the Airport

We watched these people construct their tribute to their family

They finished it off with garlands of Tiare, Stunning

On the evening there are ceremonies and people lay fresh flowers and light candles

The families gather, chat to the departed and reminisce, many happy memories 

It is very beautiful

We drove around the Island and took some shots of Graves on Private Property

In stark contrast to the colour, we found this old graveyard just close to where we are staying
Until recently it was ramshackle but caring folk have reconstructed it.
So white. I love it also

Our favourite Grave. We Love You Dad in huge letters with Dad’s War Helmet, jauntily hanging off the side of the tombstone.

 Obviously not religious. Not one flower for Dad

I thought this was a little sad

White crosses, very few flowers, but an empty bottle, but on the bright side, maybe Uncle's favourite tipple