Let me start with a week of dinners:
- Saturday and Sunday - Risoni with Chickpeas, Lemon, and Mint
- Monday - bangers and mash
- Tuesday - dips, pumpkin damper and tofu nut balls (with quinoa instead of rice)
- Wednesday - tofu nut balls with tomato sauce and pasta
- Thursday - dips, vegies and crackers
- Friday - vegetarian haggis with tatties and neeps chips, tomato sauce and broccoli
The first time I went to Shakespeare in the Botanic Gardens (A Midsummer Night's Dream), I walked from North Carlton, arrived with a blister, a bag of cheezels and a bottle of champagne. Since then I have seen Macbeth in the closes of Edinburgh, the story of the Bloomsbury Group in the grounds of Ripponlea Mansion and As You Like It (I think) at Collingwood Children's Farm.
Pumpkin Gingersnap Magic Bars - was full of my favourite things it seemed too good to be true. Pumpkin, condensed milk, coconut, walnuts, choc chips and caramel chips. Yet the sum of all these was disappointing. Perhaps due to high expectations.
Magic Slice but using gingersnaps instead of marie biscuits, and adding pumpkin and spices. I was not a fan of the gingersnaps and spices, found the pumpkin didn't make enough impact unless it was to make the condensed milk less gooey. It used a lot more mixing bowls than magic slice too, as E will attest after doing the dishes. However it was still full of yummy things and was very addictive.
I made it on a day that was 37 C and after eating rich slice for lunch I was glad to have a simple nibbly tea of dips, vegie sticks and crackers for dinner. It had to be quick because we went to a singing circle after dinner. I really enjoyed going to the singing circle which was very casual and lots of fun. Quite different to choirs I have been in.
Jacqueline's or Nigel's) but there were no fresh raspberries in our supermarket. Probably best that we finished the meal with fresh cherries instead. And then watched Scottish player Andy Murray get through to the final of the Australian Open.
It is quite a lot to celebrate Burns Night on 25 January and Australia Day on 26 January but we did celebrate Australia Day the next day too. More about that later.
Previously on Green Gourmet Giraffe:
One year ago: A tale of three water bottles
Two years ago: Australia Day Poffertjes and Cars
Three years ago: Muffins at the tennis
Four years ago: Birthday chocolate cake and crazy computers
Five years ago: Raspberry Vinegar for Dummies
Caramel Gingersnap Slice
Adapted from Culinary Creations by Peabody
250g packet gingernut biscuits, processed to crumbs
110g butter, melted
400g can condensed milk
3/4 cup pumpkin puree (I used 1/2 cup)
scant 1/2 tsp. cinnamon
generous pinch freshly grated nutmeg
1/2 cup caramel chips
1 cup dark choc chips
2/3 cup walnuts, chopped
1/2 cup coconut flakes, chopped (or shredded coconut)
Preheat oven to 180 C (350F). Grease and line a 20cm square cake tin.
Mix the gingernut biscuits and butter. Press into the base of the cake tin. Mix condensed milk, pumpkin puree, cinnamon and grated nutmeg. Pour into tin. Sprinkle layers of caramel chips, chop chips, walnuts and coconut on top.
Bake for 25-35 minutes. I baked mine til the coconut was a deep golden brown. Cool in the tin. (I did this overnight). Cut into squares and keep in the fridge.
On the Stereo:
Scotland The Brave: Various Artists