Tag Archives: eggs

Warrandyte is dry

In the wetter years since 2009, I had to get the grass cut before Christmas because the alpacas couldn’t keep up. This year we’ve had to start supplementary feeding early because the alpacas have mowed the grass down already.

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In this first photo, I’m standing in my paddock, taking a photo of my neighbours’ paddocks. The three of us share the four alpacas.

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This next photo shows a small, fenced off area [roughly 2 metres by 3] that used to be one of the alpacas’ favourite poop spots. Once they start using a spot they become very attached to it, and refuse to stop pooping there.

Unfortunately, this particular spot is really close to both the pool and the house, and the odd, gentle breeze can bring tears to your eyes. I’ve been trying to get rid of this spot for years, without much success. My latest plan has been to dig up the poop [and put it on the compost], dig up the soil underneath [to get rid of their scent], replace it with mushroom compost and plant something they love to eat [Lucerne].  Fingers crossed it works this time.

One area where I have had some success is with my ornamental ponds. One is less than a metre long, and the other is about 2.5 metres long, so both are quite small but the local frogs love them!

This next photo is of the larger pond and shows clusters of strange, white bubbles in amongst the water lilies and duck weed. Those, my friends, are frog eggs!

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What’s that you say? You can’t see them? Hold on…

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Tah duh!

I don’t really know why the frogs like my pond so much, but I’m thrilled that they do. It contains water cress and a host of other water plants so maybe I got the mix right without knowing it.

I hope my Aussie friends have had a great weekend, and I hope my international friends are still enjoying theirs. 🙂

cheers

Meeks

p.s. Apologies if this post looks a bit strange. WordPress have made changes, again, and my blog won’t work at all in Opera. It works in IE, except for the preview function, so I won’t know what it looks like until I publish. I’m resisting the urge the rant. 😦


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


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