Flavours Café Boonah - Review

What do you do on a country drive apart from looking at the scenery?  Find a nice place for lunch of course.  I had recently read Tiffin Fiona's Scenic Rim post, and we were inspired to head out that way last weekend.  Hubby and I head to that region at least two or three times a year for a nice ramble around the place.  It is usually lush and green, and very rural even though only an hour or so from Brisbane.

the front of the café    

I had done a bit of research on places to eat, and Mr P. remembered that I had mentioned Flavours Café as a possible for lunch.  It is in a lovely 100 year old building that used to be the office for the Boonah Butter Factory.  They are celebrating their centenary this year.


I was happy to see the café is licensed so I chose a piccolo of sparkling Henkell, while Mr P. had his usual ginger beer.  I would have liked something a bit more upmarket to drink, but beggars can't be choosers.:=)

Piccolo $6.90 

ginger beer $3.80 

I then went for a Ploughman's Platter with smoked salmon.  You could choose the cold meats option but I am a bit iffy about salami and so on, so salmon it was.  I was pleasantly surprised at how fresh and filling this dish was.  I always think it is a bit of a risky choice, but this was terrific.

Ploughman's Platter $19   

I think this was a bargain.  The salmon was plentiful, the potato wedges were crispy, the house-made relish and chutney were both zingy, and there was a nice twist with camembert.  One thing I missed was the blue cheese which is on the menu but sadly not on my plate.  And one teensy disappointment was the pickled onion, which I assume is house made also.  It was just a bit too acidic, and would have benefited from a wee bit of sugar.  


Mr P. had a beef burger, which has a house-made beef pattie and onion jam.  He has been complaining lately that burgers are not coming with relishes or sauces and are therefore rather dry.  Not sure why this is happening everywhere, so he was happy to see onion jam on his burger.  Though he did say it could have benefited from an additional relish or sauce.  This was the best beef pattie ever, says Mr P.

beef burger $13 and chips $3    

I tried some of the pattie after he had told me how good it was. And yes it was terrific - smoky and nicely char-grilled and very plump. A real winner.  Oh and did I mention the chips?  Beer battered, Australian made and 13 mm!  My wedges were tasty but these chips were fabulous.


Flavours has an all day breakfast menu, children's menu, and a late afternoon menu, with gluten-free and vegetarian options.  They serve Scenic Rim beer, as they like to support local business. We enjoyed our lunch here, and were happy to find that the building has been placed on the Heritage Register.  There are lovely features inside like pressed metal ceilings and hoop pine floors.  This is a pleasant spot to assuage your hunger and have a refreshing drink.

love these "pencils" at the local school down the road from the café   

Ph: 07 5463 2699
8 Railway St., Boonah Qld



 

       

Roast tomato and capsicum relish

Even though it is officially Autumn here, it is still 30C every day and not much cooler at night.  We are still sleeping naked with just a sheet over us.  Just pretend I didn't say that if the image is too much for your tender sensibilities.:=)

So here I am making tomato relish in my huge 9 litre chutney/jam pot, which to me brings thoughts of large amounts of veggies for soups and stews, to keep you warm on a cold winter's day.  But relish is good any time of year, isn't it?  I wanted to make a tasty version for Mr P.'s sandwiches, using the local tomatoes that we bought at Boonah on our recent country drive.  

Mr P.'s lunchtime sandwich - he couldn't wait!   

Mr P. and I were amazed that in a smallish country town they had so many greengrocers.  We also dropped in at Poppi's Health Food Store, soon to be joined by a wholefood cafe.  I think it has only just moved into the old bank building last week. You can still see the bank vault with the huge metal door, which now has shelves for healthy foods.  We were amused to hear a grumpy old couple stomping around the shop, complaining that the café wasn't ready for customers yet.  (And no, that grumpy couple wasn't us!)

Anyway I am wittering on here.  Let's get to it.  Here is my roast veggie relish cum chutney, using local Boonah tomatoes, home grown garlic from Maree of Around the Mulberry Tree, and chillies that I picked from our neighbour's bush and froze some time ago.


An original recipe by SherrysPickings:


ingredients:


To roast:

1 kg. tomatoes

500g. red onions

700g. red capsicum (red peppers)

2-3 large garlic cloves

2-3 small red chillies (the hot ones)

1/4 cup brown sugar

3 tbs olive oil

1 tsp sea salt 

a few grinds of black pepper


To boil:

2-3 tsp minced/chopped ginger

big pinch nutmeg

2 pinches allspice

700 mls. vinegar

500g. white sugar

1 tbs yellow mustard seeds or 1/2-1 tbs mustard powder

1/4 tsp cayenne pepper

1 tbs sea salt 

scant 1/2 cup (85g.) sultanas or raisins



Method:


Roughly chop the tomatoes, onions and capsicums

Throw them into a large baking dish

Add the roughly chopped garlic and chillies 

Now add the brown sugar, olive oil, salt and pepper

Give it all a good stir

Bake for 30 minutes at 180C till they have started to cook down and are getting a bit black at the edges

Give the veggies a stir and place back in the oven for another 30 minutes

Take the dish out of the oven and stir in the ginger, nutmeg and allspice

Put aside while you grab a large pot and place the vinegar and white sugar in it

Stir together and keep stirring while the sugar dissolves

Bring the mixture to the boil and let it boil for 10 minutes

Tip in the roasted veggies with the mustard seeds, cayenne, salt and sultanas

Boil for about 40-50 minutes till it has reduced and thickened - make sure you keep an eye on it, and stir regularly

Let it cool for a few minutes then grab a stick blender and whizz away till smooth

Spoon into sterilised, hot jars (wash in hot soapy water and dry in a low oven for 15 minutes) and seal immediately



Makes about 1.2 kg of relish


Tips:


I used a microplane grater for the ginger which minced it easily

You can roast the veggies a day ahead as I did and make the relish the next day (or 2)

I used a mix of vinegars - white wine, verjuice, and apple cider vinegar

I boiled the relish fairly gently for about 45 minutes, then turned up the heat and boiled it for another 15 minutes, but it would be quicker with the faster boil from the get-go

gather your ingredients  

throw the roughly chopped veggies into a baking dish  

in goes the brown sugar, olive oil and salt    

looking squishy and smelling fragrant   

microplaning minces the ginger beautifully  

stir the vinegar and sugar together and boil for 10 minutes   

boil for 40-50 minutes till thickened - or longer if needed  

blitz till smooth   

rich, fruity relish ready to go

hey you can see next door's tank back there :=)  

Mr P. had to eat some straightaway on his lunchtime sanger   

    my spoon doodle - lots of stirring involved here   

My Sunday Photo 3 April 2016

beautiful sculpture of a Clydesdale   

We went out for a country drive on the weekend, and ended up in a country town called Boonah.  It is rimmed all around like a bowl by lovely little hills.  It is actually called the Scenic Rim region, due to the hills.  There is a vineyard and a lavender farm nearby, and they seem to really be getting into the regional food trends.  We had lunch in a 100 year old building (I know that is not old to you British types - ha ha!) that used to be the offices for the Boonah Butter Factory, which had numerous farms in the district supplying the milk for the butter.  It has pressed metal ceilings and timber floors and is a lovely spot to share a meal.   

The Clydesdales came with the squatters back in the 19th century, and were a valued part of the history of the region.  This sculpture welcomes you into the town from the highway.  Mr P. and I jumped out of the car and took a few photos of this splendid public artwork. I really love public art, and we think this is a beauty!

In My Kitchen - April 2016

I was confused this past month.  My brain just could not compute that Easter was in March not April.  I kept thinking Anzac Day was just after Easter, and hubby's birthday. Thankfully, I am now actually a month in credit!  The autumn weather hasn't really started either which has confused me even more.  When will it cool down, folks?

There hasn't been a huge amount happening in my kitchen in recent weeks.  I think my brain has been having a bit of a blog hiatus.  I have noticed that quite a few bloggers have slowed down lately. Something in the air perhaps?  I know Maureen our lovely host has been in the wars lately, so I send her/you my best wishes!

beautifully soft and fragrant pods   

In my kitchen are these stunningly fragrant and squishy vanilla pods from Madagascar. When I opened the packet, my kitchen was full of this amazingly fruity, spicy aroma. Normally I buy them online from north Queensland farms, but the crops were destroyed late last year when a huge storm blew in, so here we have these instead. This led to my latest batch of vanilla extract steeping for the next few months.  I was reminded when I read one of Maureen's posts that I needed to get it on the go pronto.

vanilla beans doing their thing for the next few months     

I poured in about 625 mls. of vodka with 20+ pods.  You know the basic "recipe" is one cup vodka to 8 vanilla beans.  I find it a wee bit funny that some of them are apparently 'pods' and some 'beans'. Not sure what the difference is!  BTW don't buy the beans at a supermarket if you can help it; they were almost 6 times the cost of buying in bulk online.  I nearly choked when I saw the price of one bean!

home grown garlic - not by me :=) 

I was sent some home grown garlic by the lovely Maree of Around the Mulberry Tree. Thanks so much Maree!  It has been divvied up and thrown into the freezer to keep me going over the next few months.      And if you are wondering, that cute little wooden thingy is a garlic crusher I bought years ago at the Reading Terminal Market in Philadelphia.

gooey melting Brie with honey and walnuts      

Over Easter, we had friends pop by for arvo tea.  We indulged in this gooey, gorgeous mess.  Pour honey over your fave soft cheese, sprinkle on some chopped nuts and bake in a moderate oven for 10-15 minutes till it starts to ooze like this.  Sooo darn delish!  Serve with pita bread that you have heated for a few minutes in the oven. Oh yes, you could throw on some herbs and sea salt flakes too.  

pretty little tumbler made by our friend Miss B.     

Yep you guessed it!   Another of our friend's pieces.  You can find her work in various cafés and restaurants around northern NSW and Canberra.  Sorry if I sound like an ad., but she makes great stuff and you really need to see this:=)  The weird thing was I was checking out Serena's blog Anything But Toast last month and funnily enough there was a photo of a crème brûlée that she had eaten in a Canberra restaurant - Locale.  And guess what!  It was made in Miss B.'s bowl.  I was really pleased to suss this out.

pretty little saucer to go with the tumbler  

Miss B. knows a chap down her way who makes these lovely saucers to go with her tumblers.  They are made of local camphor laurel, and smell divine.  (Hard to believe that camphor laurel is a Class 3 Declared Pest Plant).  The wood turner is in his 70s, and only has one arm!  True story.

tea towel 

Some readers may remember I love to collect - and use - tea towels. Mr P. and I went off to the Queensland Museum over Easter to check out the Medieval Power exhibition from the British Museum collections.  This is a beauty to add to my bulging drawers.

who could resist this cute fridge magnet?   

And last but not least, here is Nigella's latest.  I got this from Mr P. at Christmas, along with a few other cookbooks.  I haven't actually delved into it yet but I will - soon.

Nigella looking fab as usual   

She refers briefly to becoming happy again after a hard time (the divorce obviously), and this was the result.  Feel Good Food.


Join in with other happy bloggers around the world, sharing their kitchen delights.  Our host is the wonderful Maureen on her Orgasmic Chef blog.  Thanks Maureen for taking over the hosting this year.

  

5 Minute Ice Cream - The Matt Preston Way

I mentioned this recipe recently on my In My Kitchen post.  I thought I had blogged about it before but it seems not.  I use this recipe often when we have guests and need a really quick and lovely dessert.  And the fun thing is, your guests can watch in awe as you whip up this oh so pretty ice cream in just a few minutes. Or if you want to give them the hands-on experience, let them make it!



ingredients:


500g. frozen strawberries (I sometimes use raspberries; you could also use banana or blueberries - or your choice!)

50g. caster sugar

1 egg white

juice of half a lemon


Method:


Tip the frozen fruit into a food processor and start blitzing

Throw in the sugar and keep on blitzing

In goes the egg white 

Pour in the lemon juice

Now patiently let it whizz away; it may take several minutes depending on the strength of your processor to become smooth and fluffy and looking just like ice cream!


I sometimes stir in chopped white chocolate once it has turned into ice cream.  You can stir in chopped dark chocolate to a raspberry version, or a cherry version.  You can ring in the changes as you like.


Eat at once.  You can put leftovers (huh? leftovers?) in the freezer for a day or 2, but it is best eaten when made


Tips:

Be patient; you may think it will never happen but it does come together

Add another egg white if it really seems like it won't come together after a few minutes

Buy frozen sliced strawberries if possible; this makes it a little easier on the processor

Slice up and freeze strawberries - flat in freezer bags - when they are cheap so you have some ready to go 

I pre-prepared my strawbs and froze them for later use 

I slice and freeze bananas too! 

spoon out into a mixing bowl if you want to add choc chips etc.   

oh so delicious and light strawberry ice cream 

(This recipe comes from Matt's book - Fast, Fresh and Unbelievably Delicious.) 

my strawberry foodle

Velvet Pudding

Velvet Pudding sounds a bit luscious, doesn't it?  I found this recipe in a cookbook called The Golden Wattle Cookery Book, first published in 1926.  You have to love these recipes, folks.  For instance this pudding uses vanilla essence and jam - no amounts given.  There are 3 different times this recipe uses sugar, but only the first one is listed in the ingredients.  You have to be on your toes with this book, and hope for the best :=)


There are minimal instructions given.  You make a meringue for the top of the pudding and are told to brown slightly - no method or timing or directions of any kind.  Fear not, I have worked out how to "brown slightly" for you.  Mr P. suggested I buy one of those chef's blowtorches, and give it a good going over.  Maybe next time.



ingredients:


2 eggs, separated

1 tbs caster sugar for the egg yolks

1.5 tbs cornflour

2 tsp vanilla extract/paste

1/2 tsp rosewater

1/2 tsp orange blossom water

a few strands of saffron (optional)

4 tbs raspberry jam - or your fave kind

1 tsp lemon juice

2 tbs caster sugar for the egg whites

2.5 cups milk (568 mls)

pinch of salt

extra sugar for the top - 2 tbs



Method:


Separate the eggs; put yolks into one bowl and whites in another

Beat the yolks with 1 tbs sugar till creamy and smooth - this will take 3-4 minutes

Stir in the cornflour and a few tablespoons of the milk

Heat the rest of the milk (till small bubbles appear around the edges)

Pour the egg mixture into the hot milk whisking all the while

Bring it to a boil and boil for 3 minutes - keep whisking!

Add the vanilla, rose and orange waters and saffron if using

Whisk them in, cool for a few minutes then pour into a buttered pie dish

Once the mixture is cool and set, spoon over the jam

Beat the egg whites and salt till stiff peaks form

Add the 2 tbs sugar gradually to the whites while you beat

Now fold in the lemon juice

Pile the meringue on top of the pudding

Sprinkle with the extra sugar 

Place in a 190C oven for around 8 minutes till the meringue is slightly browned

Serve warm

ingredients   

yolks and sugar beaten till creamy     

whisk the egg mixture into the warmed milk and keep whisking while it boils   

pour into a buttered pie dish and let it cool       

fold the lemon juice into the beaten egg whites, salt and sugar    

spoon or dab the jam over the cooled custard   

on goes the meringue  

sprinkle on the caster sugar - I used raw caster sugar   

ready to eat

Tips:


I suggest making the custard earlier in the day as it will need time to cool and set.  I ended up putting mine in the fridge for 3-4 hours

The original recipe had no other flavourings than the vanilla, but I felt it really needed something else to get away from that baby milk taste.  You could use other things like cinnamon or nutmeg, or whatever you fancy.  Perhaps even a bit of cocoa powder to really up the ante.




Confession time:  my custard didn't set completely so I had to dollop the jam on rather than spread it over the custard.  I should have listened to the voice in my head (yep I have 'em) which said that measurements pre-metric were different to current ones. Sooo this means that a cup is NOT 250 mls (which I used), but 2.5 cups works out to a pint measurement of 568 mls.  I told you that you have to be on your toes with this book :=)

my book doodle  

Raspberry Jam - Quick, Easy And Delicious

I came across a recipe for an old-fashioned pudding in a cookbook originally published in 1926.  One of the ingredients is jam or jelly, no quantities given.  You had to know what you were doing in those far off days:=)  It would have been easy to use the bought jam we had in the fridge (I had forgotten about it actually), but I felt it would be a lovely thing to make my own.  So I did.  

I found a quick and easy recipe in a book by Annabel Langbein, one of my fave TV cooks.  I have had mixed success with jams; one of my interesting attempts was to make jaboticaba and strawberry jam.  Not realising how much pectin was in the dark skin of this Brazilian fruit, my jam became like toffee and needed a jackhammer to get it out of the jar.  Sadly I had no jackhammer, so it eventually went the way of the dinosaur.

you can just see my Polish kitchen angel on the shelf 

No problems with Annabel's jam though.  It turned out wonderfully well if I do say so myself.  Mr P. had a lick of the spoon and said it was the best raspberry jam he had ever eaten.  High praise indeed. 



Ingredients:


500g. raspberries, fresh or frozen

500g. sugar - I used caster

1 tsp butter


Method:


Place the fruit and sugar into a wide, deep saucepan 

Bring to the boil while stirring - this took 15 minutes, probably 'cos I used frozen fruit

Add the butter

Now boil fast and furiously for 8-10 minutes 

Spoon into warm, sterilised jars - this made about 600mls of jam


Tips:

Test the jam by placing a small amount on a cold saucer; if a skin forms, you know it is ready

Sterilise the jars by washing in hot, soapy water then rinsing and sticking in a low oven - about 130C for 20 minutes

Make sure the jars are still warm when you put the jam in; you don't want them to crack


  

just 3 ingredients   

stir till it boils  

once boiled, throw in the knob of butter   

boil madly for 8-10 minutes      

testing on a cold plate to see if ready 

ladle the jam into a Pyrex jug, then it's easy to pour into the jars     

such pretty, glossy jam   

I can't wait to try it in my pudding!  Which I will post next week, so hold onto your horses till then.

my jammy foodle