Imagine you have a $1 coin in your hand but it’s an invisible ring that you can stuff full of uncooked spaghetti….
Well you want that much.
Cook it, shred 2.5 inches of cabbage, slice lengthways an onion. Find a handful of crushed peanuts.
Have leftover, cooked beef on hand. Like pineapple beef. (Sauceless if possible)
Get a wok nice and hot and cook it all off in chicken booster or instant noodle sachets some other cook saved if you’re lacking in rooster boosts, curry powder, peanut oil and a dash of water if it’s too dry.
Went down a treat.
It may have been cos it’s wet outside and psychologically they just wanted chicken soup. I’m not sure.
Social media is a very useful tool. I am part of a Facebook group Called “The Station Cooks Brains Trust”. And that is where I found this recipe. I followed it and I’m pleased to say this sponge is the best I’ve ever made. It’s not the best I’ve eaten tho so I’m looking forward to developing… however, I think I’d like some electric beaters before I try again.
It’s now so long since I started composing this post, I no longer have the details of where the recipe was photographed. Sorry.
Life really has been busy.
While I don’t Station Cook anymore, I still have a baking session most weekends. My Parker and I like to have homemade goodies for work lunches. It’s my way for keeping good food in the tucker box and avoiding the chips and lollies.
My work colleagues finally started noticing some of the more fancying looking items. Specifically a lemon meringue slice. I get to work alongside a British fella these days and on seeing my slice he got super enthusiastic for a slice he called Manchester Tart.
I’m told that Manchester tart is shortcrust pastry, a layer of jam, custard and coconut topping…
So here is my interpretation of Manchester Tart:
- 1 ¼ cup plain flour
- ½ cup butter
- ½ cup sugar
Rub together till evenly combined and press into tin.
Bake for 15 mins @ 180 °C
Spread jam across base
- ¼ cup butter, melted
- ¼ cup plain flour
Fry off flour in butter over low heat
- 2 cups milk
- ½ cup sugar
- Good dash vanilla
Gradually add milk, and whisk thoroughly to avoid lumps over low heat.
- 2 eggs
- Additional knob of butter
Whisk vigorously and allow to cook through.
Spread custard over jam and base then top with coconut and bake.
I decided to drizzle some extra jam over the top for added interest.
This recipe is very similar to a common station recipe known as raspberry coconut slice.
After years of trying and failing, I now feel competent ant caramel slice. It’s is not as good as my bestie in kindy’s mum’s one. But it’s one I’m proud of. And one that I can now confidently produce.
Hitherto this attempt, I always had some issue. The caramel not setting, the chocolate top too hard or gooey, or the base too crumbly or soft.
But they have all come together now. And it can’t be too bad. The camp smashed it in 4 days.
So I was informed that the mail plane would not be operational this week which meant the veggies were transported on the back of a truck. And there you are: the prime reason to use a plane instead. Such is life that far away from the local shops.
The rains have not come yet for dec. But we are getting some beautiful skies.
Made a yummy cake.
Mine was actually two cakes. I iced them with a 50:50 cream cheese: butter frosting.
This morning, I am doing the prep work on an oxtail stew:
I pan fry the fatty bones meat first before chucking it into the pot to cook fora couple of hours.
And it smells amazing. Almost sweet.
And even though vegetables are really important, I stand firm in my enjoyment of meat. It’s biblical! The smell of the fat is pleasing…
Fat sausages made on station by our fully qualified butcher.
A bottle of marinade/sauce that both butcher and I were sick of looking at…
A selection of colourful veggies.
Rice cooked una rice cooker.
Easiest dinner ever.
I made doughnuts. But the recipe is nothing to brag about so I’ll perfect it then share it.
- Crushed arrowroot biscuits
- 2cups rice bubbles
- 1 cup diced dried apricots
- 1 packet white choc chips
- 1 cup coconut
You can change and swap stuff here. I imagine almonds and macadamia nuts are a nice addition.
- Condensed milk tin
- ¼ cup honey
- ¼ cup butter
Stir together and heat for 2 mins in microwave stirring regularly. Allow the sauce to cool enough to keep choc chips in tact.
Mix all ingredients together and press into tray. Refrigerate for 4 hours.
Crush a packet of biscuits. Either arrowroots with a tablespoon of cocoa powder or a packet of chocolate biscuits. Whatever you have on hand (which on a station is a major factor)
Add 2 cups of rice bubbles. But if it’s cocoa pops then my comment above applies again.
Make a caramel sauce. Best to use the recipe on the nestles condensed milk tin: one tin, plus some butter and golden syrup. Stirred and microwaved for upto 2mins. Allow the sauce to cool to a point where you believe it won’t melt the choc chips.
Mix together the caramel, dry mix and a packet of choc chips. Pack into a rectangle cake pan and refrigerate for 4 hours.
It’s is yummo.