Has September been good to you friends ? I feel like most of the time the months just pass by in a blur. At the beginning of the year after a significant health scare I resolved to slow down, and literally live slowly. I have over the past 5 years focused on living an “examined life” taking the time to pause and reflect. However I realized that even though I was doing this, it was in retrospect, and not necessarily in the moment. More past tense review than present tense presence, if that makes any sense ?
Friday favorites gives me the opportunity to do both, look back on something I did and enjoy again in the present.
Looking through my archives I was surprised to see that I hadn’t shared these fun and flowery images I did last year – so pretty and messy, much like my life … and just the way I like it !
…and with good reason too.
Google listed Turmeric as the most searched, researched and trending ingredient in its list of 2016. The rising star of super foods, Turmeric has an impressive resume of health benefits, from powerful anti-oxidant properties to inflammation fighter and an all round super food hero.
Fresh turmeric has gone mainstream and is now widely available at large retailer supermarkets, neatly packaged in a low mess handy little container. However if you’re all about the DIY, look out for the root or bulb at your local veggie store or farmers market. The rhizome looks similar to ginger, and can be peeled and grated in the same way as you would ginger, just remember to wear gloves as it will stain everything orange especially your finger nails.
Recipes in Longevity magazine Feb/March 2017
Concept, styling and recipes: Taryne Jakobi Styling
Hot Cross Buns
I like my hot cross buns extra spicy and extra fruity, but, my big but, ( not butt ! although after all this Easter baking…) I only like raisins, sultanas, and currants. I don’t like the addition of chocolate chips, cranberries or other dried fruit. *shudders*
This is all very subjective so feel free to play around with the quantities if you do like the addition of these things * shudders again*
This recipe couldn’t be easier, just remember to follow the golden rule when working with yeast (see previous lounge post and explaination )
these were made with the help of little hands, so although the piping of the white crosses was not perfect, it was perfect enough for me 🙂
I hope you will have some fun in the kitchen with this easy and family friendly recipe!
For the buns
4 cups / 655g stone ground cake flour
2 x10 sachet instant dry yeast
¼ cup / 55g light brown caster sugar
2 teaspoons mixed spice
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon fine Himalayan salt
2 cups / 330g mixed dried fruit
300 ml full cream milk, warmed
50g butter, melted
2 ex-large Free Range Egg, lightly whisked
¼ cup lukewarm water
Warm apricot jam or marmalade
Sift the flour into a bowl, add the yeast, sugar, spices and salt.
Pour the warm milk, melted butter, and whisked eggs into the mixture and mix on low spread until mixture starts coming together.
Add the dried fruit, and knead for 10 – 12 minutes until the mixture comes away from the sides of the bowl and forms a ball and springs back when you press it with your thumb.
If kneading by hand (kudos) the dough should become elastic and smooth, I can’t say how long this will take as I only ever use a standing mixer (sorry!)
Spray the bowl with cooking spray, return the dough to the bowl, cover and allow to stand in a warm place ( I used my warming drawer because my kitchen is very cold, and I was rather impatient, if you do this make sure the warming oven is only heated and then switched off or it can become too hot and overprove your dough) until doubled in size.
Preheat oven to 180°C. Grease a 20cm x 30cm swiss roll.
Turn dough onto a lightly floured surface and knead until it returns to original size. Divide into 12 portions and roll into balls. Place side by side in pan. Set aside in a draught-free place for 30 mins or until doubled in size.
To make flour paste, combine flour, sugar and 1/4 cup (60ml) cold water in a bowl. Spoon into a clear plastic sandwich bag and snip off 1 corner. Pipe crosses onto buns. It is easier to pipe across all the buns as opposed to one at a time.
I let my daughter do this, and although it was messy she loved “contributing”
Bake for approximately 30 mins, until golden.
Meanwhile, to make glaze, warm marmalade or apricot jam, sieve or strain so it is smooth.
Turn buns onto a wire rack. Brush buns with glaze.
Serve with butter.
hmmmmmm a family favourite
Recipe & Styling : Taryne
Photography: Who else could have taken these beautiful images ? BIG thank you to the beautiful ladies at Nestling Photography!
I totally, TOTALLY get vegetarianism, the cruelty to animals thing, reduce our carbon foot print, dietary awareness, less red meat and more plant based diets,etc.
Guys I just can’t imagine a life without cheese!
( I want to defend myself and say its Biblical to eat cheese Gen 18.8 ) The truth is cheese is almost my go to food for a snack, a meal, or just to add oomph to a salad.
I learnt a little about myself doing these recipes, and it proved an interesting experience. They were all absolutely delicious minus the cheese, and the virtuous rating was off the charts after munching my way through the salad after the shoot!
Whats your default food setting? Id love to hear :0
New Years resolutions, bucket lists, ambitious goals and lofty dreams.
The mere thought of it all makes me feel pressurized and resentful.
I know it’s weird ( please tell me I’m not alone ) I actually dread new year, I feel the angst rising as I peruse Facebook.
I stop, switch off my mobile device and reflect. What is causing such an extreme reaction in me this year.
Have I had a bad 2016?
No, not at all. In fact I can not recall a more peace-filled year – personally ( I’m not talking globally)
So why the apprehension ?
I love planning, I plan my plans, I have to do lists of the plans I’m going to make. I have several note books for all my different plans.
I mind map, I use different colour markers, and gel pens, and every new piece of stationary TYPO launches.
And that’s the problem, right there.
I blink , and a day, month, year has gone by and I have wonderful, colour coded plans.
And little else.
I spend so much time and energy on the planning, I seldom get to the actual doing ….
I get stuck in my planning ( and procrastinating)
Oh curse the procrastination!
So I reflect, and in my attempt at living an examined life I realize that focusing on not having items to cross off or tick on a list is robbing me of something:
The observance of all the unplanned things I had no idea to plan or prepare for.
I never planned to be content with the simple life I now have, no striving, and driving, stressing and searching. They were all on my list, along with ambition, and recognition and acceptance.
I never planned to overcome my fear of authority, I never planned to speak up, and address issues that troubled me directly, not once, twice but thrice ( practice makes perfect )
And I never planned to love spontaneity; to make plans, and then have the freedom to adjust, or even ignore them, without guilt or condemnation.
So where does that leave me on the brink of 2017?
Probably in a similar place as last new year, with resolutions that won’t make it past Valentine’s Day, and a new found appreciation and gratitude of the unplanned.
PS. I’m going to take the advice of the fortune cookie – ” you will take a chance in the near future” and not make too many plans