Suddenly domestically challenged

Yum-yum pumpkin-tart savoury or sweet

Complementary to any braai is a pumpkin tart. Demonstrate your culinary competence next time you offer, is persuade or made to understand it is your turn to cook. When buying the kebabs, chops, steaks, fish or boerewors; go to the greengrocer and buy gem squashes and/or butternuts, onions, garlic and baby corn. Pop in at the supermarket for a packet of self-raising flour, half a dozen of eggs and spray & cook. Now you're ready to impress.

Before you light the fire, rinse the gems (left above), cut in halves, remove the pips with a teaspoon and place the gems in a saucepan with water. Rinse the butternut/s, cut in rings (or in the length as on the right above), remove the pips and add to the gems in the saucepan. Let it cook until tender. Drain the water and let it cool down.

Now you can light the fire, but return to the kitchen. Scoop the flesh of the gems and butternut/s from the skins into a bowl. Clean one big or two medium onions and slices into small pieces and add to the pumpkin. Clean one-two cloves of garlic and cut into small pieces and add to the mix. Break some (2-3) eggs open and add the white and yellow to the pumpkin. Add some (table spoon) cooking or olive oil and self-raising flour (third of a 1kg packet). Add a teaspoon of oil and other spices to taste. Mix well. Spray a large enough dish (allow for expansion of the mix) with spray & cook and empty the well mixed content of the bowl. I garnished mine with baby corn on top and grated cheddar cheese. Switch the oven on 180-200˚C and proceed to check the fire. When the fire is read for the meat, return to the kitchen to place the pumpkin tart in the oven. Check it after about 30 minutes, it should be ready. Remove it from the oven to cool down. Serve with the meat, while it is still warm. Equally nice when cold and keeps well in the fridge to eat with leftover meat.

Martie asked me to make a sweet one next time. Followed the same preparation and cooking procedure. Obviously no onion, garlic or spices. I added a tin of condensed milk, the eggs, self-raising flour and mixed it well. Garnish the mix in the dish with cinnamon-sugar mix and a little honey. The baking process is similar, but this tart are for those with sweet tooth.

Caring for paintbrushes

Prettifying our ordinary distribution board had been my dire wish for a long time. We had open trip switches, situated in our kitchen above the stove. Initially I looked for a new cover-plate with a lid, but could not find one sold separately, only complete distribution boxes. So I bought this ready-made piece of masonite and fabric paint matching the wall-tiles from an art-supply shop with the intention of making a lid. But, as life goes, it started collecting dust. Yesterday, while on leave, I decided today is the day. I unscrewed the cover, vacuumed the inside of the box carefully and proceeded to sand the white-painted cover. Marked the position of the lid, placed and marked the position of the holes to mount the hinges. Drilled the holes carefully and riveted the hinges in position. Then positioned the lid and marked these holes, drilled and riveted the lid onto the hinges. Thereafter I started painting the cover and lid. The fabric paint on the white resulted in a wood-like effect, which turned out quite nice. Soon as the second coat of paint dried I screwed the cover-plate back in position and applied a third coat of paint. I finished the job by decorating the cover and lid with some sea-theme card-making goodies.

I did some oil-based painting in the morning and placed this paintbrush in some turpentine to soak. I placed the brush I used for the fabric-paint in some water to soak. This morning I put a teaspoon of washing powder (vary the amount in accordance to the number and size of brushes) in a small bucket. Cleaned the brushes as best I could in their respective soaking fluids by rubbing them against the side of the containers—normally if more than one brush, for example in turpentine, I would brush them against each other—not using my hands, because turpentine dries out the skin. Added the brushes to the washing powder in a small bucket and pour hot water from the kettle I boiled. Then leave the water to cool down. When lukewarm, I would clean the bristle of the brushes thoroughly, remove any remaining paint on the metal and wood/plastic parts of the brush (with bigger brushes I normally make sure the brush is properly clean by rubbing my finger in-between the bristles) and then discard the water. Take clean lukewarm water and rinse the brushes thoroughly. Thereafter I take half a teaspoon of hair conditioner (vary the amount in accordance to the number and size of brushes) — fabric softener would probably also serve the purpose — and lukewarm water for the final rinse, where after I let the brushes dry before I store them away for future use. Many of my brushes have served me well for many years.

Spinach roll

Delicious, healthy and easy to make. I put about one desert spoon of Canola oil in a pot and placed it on the stove. Coarsely chopped a fist-size onion and added a 250mg packed of low-fat chopped bacon to fry. Pealed four medium sized potatoes, cut them into cubes and added them. Opened and added a packed of coleslaw (cabbage and carrots mainly). Opened a packed of sundried tomatoes, cut the content into smaller pieces with the kitchen scissors. Opened and added a pack of washed and chopped spinach. Added a little water, closed the pot and lowered the temperature to simmer.

After a while I opened the pot and stirred the mix well. Took two 400g rolls of puff pastry—one brown bread flour, the other cheese and herbs—and unrolled one at a time. Spooned half of the mixture onto each pastry strip; crumbled a wheel of feta cheese over each and rolled each up. Placed both rolls onto a baking tray and grated some cheddar cheese on top for garnishing.

I thereafter placed the baking tray in the heated oven and lowered the temperature to 200 ˚C (I've switched the oven on about 230 before I started with the pastry) for about 25 minutes, where after I've switched the oven off. I attended to another errant and on return remove the rolls from the oven a dished up.

Fixing a bra hook

Washing machines can be hard on bra hooks.

The hooks tend to catch onto other clothing and then bend. I've tried putting bras in a mesh laundry bag—ideal for stockings or lacy panties. I tried making a point of folding the ends into the cups. But no, the bras keep on hooking onto other clothes.

My solution for a perfectly good daily-ware bra with one or more kooks missing—rendering the bra useless—is to keep replacement hooks in my sewing kit.

When the unfortunate happens, I remove the broken hook by opening the end of the bra's fastening strap just enough to get the broken hook out and insert a new hook—small jewellery-making pliers works well to pull the broken hook or bits of hooks out (it is important to remove all the pieces, a leftover piece of hook become most uncomfortable when wearing the bra). I then sew the new hook into position and sew up the opening. Voila, good for use again!

Tip: do not wash your (her) special lingerie in the washing mashing, rather let them soak a little in a bowl with lukewarm water and detergent, and wash them gently by hand. Alternatively wash them on a gentle washing machine cycle with other delicates. (You will be in big trouble if her delicate lingerie is spoiled). Do not hang the delicates on the washing line either, let them dry on a towel.

When looking for pictures to illustrate this post I came across something I've never seen, which is such a wonderful idea: armpit snap shields. Visit the URL for more information on disposable and washable armpit shield—they absorb sweat, keep the individual comfortable, as well as save time and money on dry-cleaning.

OMG I have to take this thingy home with me

There is this moment, many first-time young mothers (and sometimes supportive husbands) experiences when the excitement of the new born baby momentarily disappears; the moment when the nurse hands over the infant and the parents realise with horror "oh my God, she's going to send this home with me and I have no idea what I am going to do" (idea taken from Gilbert, 2010: 112).

Babies are fragile little things, but in under normal circumstances require tender love and care (TLC) and lots of patience:

• Feeding (breast or/and bottle) in accordance to their routine, which initially implies in the middle of the night and early morning hours
• Burping after feeding
• Clean, dry nappies, which means changing some time after feeding—keeping their sensitive skins well moisture and avoid any nappy burn
• Careful handling, supporting their little heads
• Bathing, drying, powdering and clothing
• Playing and stimulation—attention
• Neither cold or too warm
• When they are crying trying to figure out what the matter is and resolving the problem
• When they teething they are miserable and need extra care, possibly pain medication for infants, and extra care to prevent nappy burn

Looking at the list above it should be obvious why mothers become exhausted. Dads can help by taken over the burping after breast feeding is done; by doing the nappy changes when at home; by washing the baby clothes, dry and fold them for re-use; and by making dinner, own lunch box or bathing baby.

Gilbert, Elizabeth. 2010. Committed. London: Bloomsbury.

Buying groceries

People differ! One person's preference is another's nightmare. My beloved Martie bought these books on how to be organised and then becomes depressed that she cannot be as organised as prescribed. I keep on telling her "darling, relax, that is not how you do things". Before buying that book or trying that magazine article on how to organise your life, get to know yourself. What makes you tick? Another person's mess might be your happy place.

I've many times took my mother-in-law buying her necessities. With her walker (three-wheeler) she would take off in this direction and then in that direction, driving me nuts. I prefer starting at the far end of the supermarket, consulting my shopping-list every so often, snaking through the isles—doing the fridge and freezer lanes last.

As teenager, I made my parents a paper-roll grocery note-board: I took a rectangular piece of wood, sanded and varnished it; I took piece of steel wire that I bent in a square, with part of one side missing—secured the horizontal side on top with U-shape pins into the wood and inserted over the bottom horizontal side a role of calculator/cash register paper. I allowed below the roll sufficient space for writing and at the bottom end of the plank I mounted a horizontal strip of metal to serve both to hold the loose-end the paper roll and to tear off. I mounted on the side a clip to hold a pencil and at the bottom a paper-clip to hold pieces of paper. About 35 years later, I salvaged the grocery-list feature from my parents' retirement unit when my mother moved into an old-age home (my father passed away about four years ago).

What works well for us, is to record items as they need to be replenished and to take this list along when doing shopping. We used to list on square paper pieces and keep the list in a cube-clip (we have now converted to the paper-roll). When I go grocery shopping—usually once a week—I take the list with and further use my discretion. I would replenish basics (such as eggs, cheese, self raising flower, etc.) and look at the vegetables in season and buy variety. I further by fish, chicken and occasionally red meat. Then there are the regulars, such as yogurt, milk, salad ingredients and fresh fruit.

Martie has many times suggested that we draw up a menu for each week and then buy groceries accordingly. However sound this idea, we never do get round to execute the idea. I prefer the notion of a selection in the fridge and cupboards—when dinner time, I would look in the fridge and decide what to cook. I try to make sure we eat a balanced diet. When entertaining, I would give consideration to the menu and make sure a buy what is needed.

When you have small children, make sure you buy child-friendly food, but check the ingredients. Remember to buy suitable provisions for lunch boxes, etc. I always felt is better to have a small supply of treats hidden in the cupboards than having the mission out when treats are called for.

When on a tight budget, it is best to upfront decide what is necessary and then only buy those items.

Haddock on bread crusts

What to do with the left-over bread crusts after having made bunny chow?

Martie had a craving for white bread on Friday. I normally purchase low-GI bread. I went and bought a lukewarm loaf, some cooked veggies and beef-curry from our local supermarket. On return I proceeded to make bunny chow, cutting the loaf in three parts, hollowing out the two ends and filled them with the veggies and beef-curry. The idea is to soak the soft inner bread in the sauce and eat the crust along with the filling.

I froze the crust of the remaining third (don't ask what happen to the inner soft white bread — it is wicked with a little butter).

For lunch today I made a haddock dish:

• Three scoops of fat-free milk-powder dissolved with boiling water in an ±18x25cm Pyrex dish
• Break the crusts of about five (5) end slices (bread) into the warm milk
• Add ±200ml of frozen peas and spread evenly
• Cook 400-500g of haddock in the microwave for about 10 minutes, remove the skins and break into small pieces
• Add the fish on top of the peas and sprinkle some flavouring (I used Ina Paarman's garlic & herb seasoning)
• Beat two-three eggs and pour on top of the fish
• Grate shedder/other cheese on top and sprinkle with Paprika
• Put in oven (at 180˚) or the microwave for about ten minutes

Voila, a nice meal for four adults!

Hairdryer for quick defrosting a freezer

Are the drawers of the freezer section of your fridge-freezer sliding open and close with difficulty? Are some of the items on the top shelf getting stuck? You might be experiencing an ice build-up situation in your freezer, which is not good.

Why postpone? I just cleaned our freezer in less than half an hour. Which, when the going gets tuff is just difficult to find.

Here is the quick way:

Apparatus needed includes:

• Cool-bag / news papers / blanket / sleeping bag
• Hairdryer in working order with long enough cord (or extension cord)
• Serving tray / oven pan / biggish bowl
• Egg-lifter
• Detergent (preferably a spray bottle)
• Soft clean cloth

Noooo, it looks worse than it is: switch off, empty, hot air, help ice off with egg-lifter, throw ice in tray, clean & dry, switch on and repack—now for the detail:

1. Switch the appliance off.
2. Take a cool-bag (one of those that keep the meat and/or drinks cold when going for a picnic/braai) and pack it with the content of the freezer, to avoid any defrosting—if you do not have a cool-bag, use newspaper and wrap every item quite thick or pack the content on a blanket / sleeping bag and cover.
3. Pull all the drawers out—those that are iced, place them on the kitchen sink to defrost—the clean drawers out of the way.
4. Place a tray / oven pan / biggish bowl in front of the freezer
5. Grab your or your partner's hairdryer; switch it to its warmest setting and full blast—do not put it down in the freezer, because it might cause an electric shock—do not just quickly go to the loo / attend to a child's needs / make a call while leaving the hairdryer on in the freezer.
6. Start from the top and blow hot air over the ice layers.
7. When you start seeing tiny trickles of water, grab the egg-lifter in one hand and continue blowing hot air with the hairdryer in the other.
8. Gently help pieces of ice to let go of the sides of the freezer, by bumping lightly with the lifting edge of the egg-lifter.
9. Through the pieces of ice that come loose into the tray / oven pan / bowl.
10. Once all the ice is off, switch off the hairdryer and put safely aside and put the egg-lifter down.
11. Wipe the worse of the water off the inside of the freezer; wrench the cloth dry and move the tray / oven pan / bowl aside.
12. Spray some detergent on most surfaces and wipe the inside of the freezer clean.
13. Rinse the cloth in clean water, wrench dry and wipe the inside of the freezer once more.
14. Wash/wipe all the drawers and top shelf clean and insert in appropriate slots.
15. Move the fridge-freezer into its appropriate position and switch it back on.
16. Pack the content back in the freezer—pay attention to dates and place the oldest content on top in order to use first.
17. Throw the ice pieces on the lawn or spread it among your flower boxes of pot pants (take care not to cause frostbite) in order to defrost and serve a good purpose.

Cleaning the fridge section is even easier. I normally do not even switch it off. Empty the fridge; wash entire inside, shelves and veggies tray with water with detergent and cloth; dry and replace shelves and veggies tray. Inspect content, return the edible stuff and dump the rest in the rubbish bin. Easy?

Popeye and veggies pie

I made yet another variation of Mandy's spinach dish of onions, spinach, potato and cheese.

We bought low-fat beacon chunks and spinach on Friday to make some variation. Sautéed onion and beacon with some dried parsley, added sundried tomato snippets and potato cubes (with a little spice for rice & turmeric). Layered frozen sweet corn, lettuce and spinach; added a pinch of salt and a little chilli flakes and let it cook.

Sprayed a Pyrex dish with spray & cook, lined with pastry, spooned in the cooked mixture, added feta cheese and mushroom quarters, closed the pastry and sprinkled with grated cheddar cheese and paprika. Baked the dish in the oven until light brown and served. Yum, yum!

(In addition to the standard ingredients, I've tried all kinds of variations, for example often add carrots; used course raw soup mix with the spinach; added celery; added aubergine; added a little garlic; etc. I have used various kinds of frozen pastry—brown, herb flavoured and phyllo—or made my own with self raising flower or nutty wheat, olive oil and pinch of salt.)

Healthy omega 3 quick meal

When peckish, I used to make toast and eat it with sardine-halves on top. Martie, usually declined, opting for cheese. Yesterday, buying groceries together (I mostly do it alone, but love Martie’s company) I made a remark and discovered that she disliked the sardine chunks, but would like sardines mashed.

During the course of the morning I grabbed a tin of sardines, drained the oil, added two heaped spoons of chunky peppadew (piquant) pepper chutney (from Woolies, but any chutney would do) and reduced it to a pulpy mass in a small kitchen bowl. While doing this I took some bread (Low GI Soy & Linseed) from the freezer and toasted it. When the bread is ready (toasted lightly brown) spread the sardine-chutney mix (no butter), cut in halves (or triangles for the kiddos) and serve. Yum yum!

 

[My] recent struggles to master the art of piscatory cuisine inspired [Anne Greening] to the following:

 

    The humble sardine,

    Reaches heights of cuisine

        When you mash it with peppadew pieces;

    But further, I'd call

    For an onion, chopped small;

        And your pleasure by tenfold increases.

 

Perhaps you should accompany this masterpiece with a glass of fine Shiraz [Anne proposes].