Babies in the house

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My beagle babies, Hope and Coco have been in the wars over the past six weeks. First, Hope jumped off the back of a fast-moving bakkie and broke her leg at the knee joint. The vet operated and inserted two pins in her leg and then sent us home with strict instructions to keep her as still as possible for six weeks… not an easy task for a 9 month old beagle! Needless to say, she’s been my and Livia’s constant companion over the past six weeks doing everything we do, including a trip to Joburg. I’ve had to take her out for toilets breaks on a lead every two hours and lavish her with treats and toys to keep her busy. On one level it’s been great bonding time since she’s always been very close to her mother, Coco. But on another, it’s been terrible to see her pining to go outside especially when she can hear the other dogs getting excited to go out with Quentin on the farm. How we’re going to prevent her from jumping off the car again I don’t know, but she is almost ready to join the pack again. I’m certainly not going to miss the early morning and late-night trips outside in the mid-winter chill!

Just as I was getting excited about setting my little patient free, Coco came home last week looking very miserable with a hugely swollen shoulder and bite marks on her… I didn’t know what had happened but Quentin immediately recognised the signs of a puff-adder bite. In the middle of winter!! I had to rush her to the vet where she received anti venom, but she was so badly bitten that they kept her there for a few days. Thank goodness it wasn’t fatal and that we were home to get her to the vet quickly, but she’s still poorly and we have to give her massages a few times a day to help the toxins drain into her lymphatic system. I’m not sure how long she’ll be like this, but it’s yet another patient in the house, albeit a less high maintenance one. Hopefully she’ll make a full recovery just like little Hope seems to have done.

In an attempt to keep the two of them more contained in future, there’s a team of guys putting jackal fencing over our palisade fence today… why it’s taken so long for us to do this I don’t know, but we definitely need to do something as they can’t resist the temptation to go off and explore. It doesn’t help that our electric gate hasn’t been working properly for ages either. I’m sure they’ll find and make holes in the fence eventually, but it’s a start. There’s never a dull moment with these two, but we love them dearly and wish them many more happy days with us.

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Nuts about cards and granola!

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We had a lovely Father’s Day weekend on the farm with a few visitors from Joburg and a special visit from Ashley. We hadn’t seen her since the end of April so it was a real treat to have her in the house again. It was quite cold so we all just snuggled up in front of the fire and played endless games of Uno together. I never grew up in a house of card players, but Quentin’s family are crazy for cards especially his mum. Ashley’s caught the bug from her granny and absolutely loves playing Uno and rummy. For some reason the adults joined in with gusto this weekend spurred on by Quentin and James’ competitive streak. We had such a laugh and needless to say Ashley loved it! Livia was so happy to see her sister again and gave her lots of smiles. She is very chilled at the moment and is observing the world from every angle. I can’t believe how fast the time is passing just two weeks short of her six month birthday!

2014-06-16_0011I did lots of cooking before the weekend to fill the house with some of Quentin’s favourite food for Father’s Day. While he drove to Joburg on Friday to fetch Ashley, I cooked my first ever oxtail, experimented with filleting and smoking a beautiful rainbow trout we got from Lesotho, made his favourite cheese cake with vanilla ice cream and a batch of nutty granola. Everything turned out really well and having pre-prepared it all I could relax over the weekend. The only disaster was that the Beagles jumped on the counter and polished off half of the cheese cake this morning after I forgot to put it back in the fridge last night!! I managed to salvage a last little slither for our afternoon tea, but it was such a waste.

I’ve recently started posting photos to Instagram (http://instagram.com/marisdbruyn/) and have been participating in a photography challenge called #clickaday. It’s been quite fun finding things to photograph each day and it’s obviously much quicker than sitting down to write a whole blog post (something I seem to have less and less time for). After posting a photo of the granola on Friday quite a few people liked the look of it and so I promised to share the recipe. The recipe is from the Woolworths Taste magazine with a few of my own tweaks. What I love is that it’s not full of sugar and the nuts are soaked overnight to make them more easy to digest. It’s great to have a stash in the cupboard for a quick breakfast with yoghurt and fruit and even Quentin loves adding it to Pronutro or Wheatbix. It’s very easy to make so give it a try!

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Nutty Granola

(Makes 1kg)

250g raw Pecan nuts

250g raw Almonds

500g Rolled Oats

A few handfuls of mixed seeds to taste (pumpkin, sunflower, linseed, flaxseed etc)

3t ground cinnamon

1 cup Agave syrup (can be substituted with honey)

2t vanilla paste

1 cup melted coconut oil (or macadamia oil)

Soak the nuts in water for 8-12 hours (almonds need a bit longer than pecan nuts). Rinse well with cold water and dry spread out on kitchen paper or in the sun. Preheat the oven to 180 degrees Celsius. Roughly chop the nuts and combine with the oats, seeds and cinnamon in a mixing bowl. Mix the melted coconut oil, agave syrup and vanilla paste together and combine with the dry ingredients. Line a large baking tray (or 2) with tinfoil and spread the granola mixture in a thin layer. Bake for 15-20 minutes stirring a few times to make sure it bakes evenly. Don’t leave the room to do something else without setting a timer or the nuts will burn (I speak from experience)!! Cook for longer if need be until the granola has a nice golden colour (if the nuts are still wet it will take longer to cook). Remove from the oven and stir to make sure it doesn’t stick. Leave to cool completely and crisp up. Store in an airtight container.

 

Tempting Buttermilk Rusks

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I’ve started the month of June with a mission to shake some of the post-baby fat that’s settling all too comfortably on places it wasn’t before. Winter has never been a dieting season in my books, but I decided to reconsider when I learnt about the new high fat, low carb eating craze that’s taking South Africa by storm. How difficult can it be if you are encouraged to cook generously with real butter and bacon fat, eat as many eggs as you want and when it’s compulsory to eat the fat left on a lamb chop? That sounds just up my alley! But then comes the sting in the tail… no more rusks with morning coffee; no more rustling up a quick pasta on nights when I don’t know what to cook; no more shared bowls of ice cream in front of the TV with my love. A big sacrifice I think, which is why it’s taken me a while to get my head around it. Most people I’ve seen who’ve tried it are very impressed with the results so it’s worth a go. I’ve made peace with the fact that I’ll be in this alone. How could I possibly ask Quentin to give up sugar in his tea and coffee, bread, ice cream, cheese cake and more? Most of all, it would be sacrilege to deprive a farm boy of his rusks!

And so I faced the ultimate challenge this weekend of baking a batch of buttermilk rusks knowing that none of them will pass my lips (except the tiniest crumb to check the result!) I’ve been experimenting with recipes to improve on the Amasi rusks that Malefah usually bakes (see Malefah’s rusks) after I noticed a large number of referrals to this blog are via searches for buttermilk rusks recipes. This recipe is from a book I was given recently after we spent a very special family weekend at a place called Halfaampieskraal in the Overberg. The food at Halfaampies is legendary – generous, delicious and made with love. As with most boerekos (traditional Afrikaans food) very little about it suits a diet. The cookbook, Halfaampieskraal Celebrates, is full of their signature dishes most of which are off limits to me now. Still, I can extract an immense amount of joy paging through the recipes and remembering how good a few of them tasted during the long, lazy and luscious meals we enjoyed on the stoep and in their ornate dining room.

This recipe for buttermilk rusks has far more butter than other recipes I’ve used. It makes them beautifully rich and quite crumbly. The trick is to cream the butter and sugar together very well before mixing with the dry ingredients. If I do them again I might try to add a bit more buttermilk, because my mixture didn’t look as wet as in the pictures. They are quite perfect as is though. As rusks go, this one definitely suits the high fat part of my diet with the 1kg of butter used, but alas, the rest of the ingredients are a no go. My love is enjoying them though, which is the most important thing!

Halfaampieskraal Buttermilk Rusks (beskuit)

1kg butter, softened

3 cups sugar

4 eggs

250ml buttermilk

1.5kg self-raising flour

1.5 teaspoons baking powder

1.5 teaspoons salt

Preheat the oven to 180 degrees C. Whisk the softened butter and sugar together with an electric beater until pale and light. Add the eggs, beat until blended and then slowly add the buttermilk. Sift the dry ingredients and mix them well into the buttermilk mixture using a wooden spoon. The dough must be sticky and dense. Line a large, deep baking tin with baking paper. Spoon in the mixture with a greased dessertspoon so that the balls of dough touch each other (feel free to use your hands!)

Bake for an hour until golden brown (my oven always burns the top if I don’t watch carefully!). Leave the tin to cool on a rack. When completely cool, break the rusks apart along the markings that are still visible on them. Then use a fork to break them in half across the width (I struggle to break them into equal bits!) Place the rusks on a baking tray, crust side down, and leave in the oven overnight on the coolest setting (50-100 degrees) with the door slightly ajar.

Store in an airtight container and enjoy dunked in morning tea or coffee!

Recipe from Halfaampieskraal Celebrates – a visual feast of food, friendship and festivities on a South African farm (Maia du Plessis & Simon Scarboro).

 

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