It is Autumn already, and we will have amazing colours in the gardens. Right now we are enjoying the last flowering roses, the red roses are there and also the white, pink and dark burgundy iceberg. The new colour in my garden is beautiful purple Gallipoli heath flowers, and it is the prominent colour in our backyard at present.
In the kitchen, cooking for Autumn is pleasant, salads are always there, quick dinner menu-easy cooking is always popular for my family. They love rice, meat, pasta and noodle dishes. Baking is going to take place, from scone, cake to roast meat and vegetables for this cooler weather, in fact I had started with the gluten-free sponge cake for my daughter Susan, it was my first attempt and it worked. How do I serve it? It is going to be dressed with custard cream filling and top it with jam and roasted nuts, I will try my best to look colourful and spectacular.
This is the recipe for you if you wish to bake the sponge, and serve as you like, it is always delicious to garnish with fresh fruits.
Pictures of the preparation and the making the strawberry jam within the recipe.
Susan Sponge Cake
¾ cup castor sugar
¾ potato flour
¼ cup tapioca
½ teaspoon bicarbonate of soda
1 teaspoon cream of tartar
The pictures of the making strawberry jam for dressing the gluten-free sponges.
Method (how to prepare the sponges)
Butter and lined two round baking tins (20 cm)
Put the oven to 160 degrees C (fan forced)
Sift together the flours, bicarbonate of soda, and cream of tartar a few times.
Beat the eggs and sugar until thick, light and fluffy about 11 minutes.
Fold and stir in the flour mix, do it gently
Pour on to the prepared baking tins
Bake the sponge for 11-13 minutes
Take them out from the oven, and let them stay in the tin for five minutes
Transfer to a cooling tray and keep them away from the draft.
Fill the sponge with sweet custard coconut cream, and dust the top with icing sugar.
It is delicious to serve with fresh fruits, strawberries, raspberries and passion fruits
Roasted vegetables served with lime baked chicken was a treat for the early Autumn, it is just the right menu for us. It does not need gravy instead lime and spiced yoghurt was served, and it worked deliciously. The roast chicken was garnished with roasted vegetables-carrots, beetroot, potato and pumpkin.
To cook the chicken (2.2 kg), first wash and dry, rub it with lemon juice and oil, inside – outside, and season well with salt. Place on a baking tray and bake it in a hot oven at 200 degrees C for 26 minutes together with the mixed vegetables which are sitting on a separate baking tray. After the time is over, take the vegetable tray out, it is baked beautifully, keep it warm. Reduce the temperature of the oven to 160 degrees C, and continue cooking the chicken for one hour further. Then switch it off, but keep the chicken inside the oven for another 14 minutes. and put the baked vegetables back to warm up if you wish. Transfer the chicken on a warm dish, the chicken is ready to serve.
Note: if the chicken is a smaller size, adjustments has to be made. For chicken size 16, you cook 18 minutes in the hight heat, reduce the heat to 160 degrees C, and continue cooking for one hour, switch off the oven, and keep the chicken in for 10 minutes further.
Salads for Us.
Radicchio the bitter lettuce, we cannot go without in our salads, to add with nasturtium and other herbs and green from my garden which make them beautiful and colourful.
Tomatoes have been great, they are from my two self sewn tomato plants which are growing in my vegetable patch. I am very proud also to tell you that some of the figs have been harvested, over all only ten figs on the tree and the brown turkey figs are still small, they need more time to ripe.
The fig was sweet, and enjoyed by the two of us. Today is cool enough to cook using the oven. We love the roasted beetroot, potato, sweet potatoes, pumpkin and onions, they can complement any meat dishes or simply leafy green salad and cheese.
I love Autumn’s colour, it can be bright, cool and subdued, but it is colourful.
All my best wishes to you all, enjoy the Season!
Until Next Post