Tag Archives: Anne-Lawson

Botanic art – the Beckler Project

I’ve been a fan of Anne Lawson’s work for a long time now – I’m the proud owner of one of her garlics – but I didn’t realise that the work she and her colleagues do is real ‘citizen scientist’ stuff that will help in the longitudinal study of Australia native plants in the Minindee area. The following is a small snippet from her post:

‘If you have been following my blog for a while you will remember the annual trips that the Fella and I make up to Menindee, a little country town about an hour out of Broken Hill. If you are new to the blog, or have forgotten let me briefly explain.

I am part of a group of botanic artists who go up to the semi-arid area of Outback New South Wales to collect and paint the plants that were found on the Burke and Wills Expedition of 1860. Dr Hermann Beckler was the collector as well as the doctor on the Expedition. Our Project began in 2010, and the Fella and I have gone up since 2011.’

You can follow the link below to read more about the project and admire some of Anne’s work:

https://annelawson.wordpress.com/2017/06/23/an-update-on-the-becklers-botanical-bounty-project/

cheers

Meeks

 


The treasure you least expect

I’ve been chatting to blogger Anne Lawson for some time now, and I knew she was an aussie, like me, but I had no idea she was an artist. Tonight, for the first time ever, I visited Anne’s online shop, and was stunned by the beauty of her botanical drawings.

I know this will sound a little strange, but the one that I kept going back to was a black and white sketch of a head of garlic. I’ve had a bumper crop this year [of garlic] so that could have something to do with my garlic obsession, but have a look at this pic and tell me that this is not beautiful!

garlic by anne lawson

Anne is also fascinated by feathers, and shells, and gum leaves… and draws them with exquisite skill. But… I just couldn’t go past the garlic, so I bought it. 😀

cheers

Meeks


Upside down apple cake – a recipe

This recipe is for Anneb54 who expressed an interest in upside down peach cake. Apologies Anne, I had to use apples instead of peaches but you can easily substitute fresh peaches once they come into season again.

I’ve had this recipe for years, and it has remained one of my all-time favourites because it’s so easy to make, and because I always have the ingredients on hand. Okay, let’s do it!

Ingredients

2 large Fuji applies

1/2 a cup of caster sugar

4 teaspoons of cinnamon sugar – 3 tspns of sugar to 1 tspn of cinnamon [optional]

100 gm of butter [unsalted or salt reduced] – at room temperature.

2 eggs beaten

1 cup self-raising flour

Method

1. Pre-heat the oven to 180C [or 350 F]. [I use my fan-bake setting and drop the temperature a little to compensate].

2. Grease a 4 cup pie dish, or 8 inch ring-form tin. I always use the ring-form because I find it so much easier to work with. I put aluminum foil over the base plate and close the ‘ring’ around it to get a nice tight seal. Then I butter the two together. The foil will make it easier to decant the cake once it’s baked. [Oh, and don’t be stingy with the butter!]

3. Peel the apples and slice them thinly [leaving out the core of course]. Arrange the slices over the base of your baking dish and sprinkle with cinnamon sugar [or just plain sugar if you prefer].

4. Cream the butter and caster sugar with an electric mixer. [If you forget to let the butter come to room temperature first, cut it into small chunks before trying to cream it with the sugar].

5. Add the beaten egg to the butter in about 4 go’s, beating the mix well between each addition. [At this point the mix could ‘curdle’ – i.e. begin to look granular – so I sprinkle about a teaspoon of the flour in with each addition of egg. The flour stops the curdling].

6. When all the egg has been added to the mix, sift the rest of the flour over the mix and fold in by hand. [If you’re lazy like me you can skip the sifting part without any dramas].

7. Spread the cake mix over the apple and bake for 35 – 40 minutes, or until golden brown and a skewer through the middle comes out clean. [If the tip of the skewer feels ‘sticky’ leave the cake a little longer].

8. Take the cake out of the oven. Gently run a knife around the inside of the pan, and then undo the ring-form. You will now have the cake sitting on just the base plate. Take a cake rack [cooling stand] and place it on top of the cake. Hold the rack in place with one hand as you carefully flip the cake over. Now hold the base plate by the aluminum foil and gently lift away. You should be left with the fruit on top.

Storing this cake is never a problem as we tend to eat it within two days. However once the cake has cooled, you should cover it with cling wrap.

And there you have your upside down apple cake! Serve hot or cold, with cream or ice-cream. or just plain. Trust me, this buttery cake is more than good enough to eat plain. And think of the calories you’d be saving. 😉

Enjoy!

Meeks


%d bloggers like this: