Indrani Perera

poet, publisher & mentor

Category: Baking & Preserving

Making Shortbread

Every year my daughters make Christmas presents to give to friends and family members. This year we were a bit stuck with what to make. After all, there's only so many tea towels, aprons and bags someone can use. Ditto with bookmarks and art work. We were stumped until Miss 13 came up with the idea of baking something for the grandparents. Genius! Who needs more stuff when you can have scrumptious, homemade baked goodies?

Once we tasted our friend's amazing shortbread, we knew that was what we wanted to make. As promised, the recipe was super simple with lots of fun of rolling out dough and cutting shapes. The house smelt amazing and although I can't eat the shortbread I can admire it from afar.

I hope you've had a wonderful festive season, whatever you celebrate.

December 26, 2019
Preserving the Harvest

When we visited my parents in Canberra last week, we picked a huge box of lemons from their tree. And there were still so many more left on the tree. Now I understand why in the old days, people would spend some much time canning and preserving fruit. It's hard to see all that goodness going to waste. And unlike the sweet stone fruits of peaches, cherries and nectarines, the birds aren't all that interested in lemons!

I had the brain wave of making preserved lemons with the huge supply. I've never tasted them but I did remember seeing a recipe calling for them some time back. They're used in Moroccan cooking which I'm keen to explore in the future. I figure if I have preserved lemons on hand, it's all the more likely!

We used a recipe from Stephanie Alexander's The Cook's Companion which my mum had in her cookbook collection. It was very simple and a lot like making sauerkraut. It was the first time I've sterilised bottles which was exciting. I love a goof first! Now we just have to wait for month to taste the results. Fingers crossed it works!

November 6, 2019
Stringing Them Along

On a recent visit to my parents in Canberra, my daughters learnt how to make the great Sri Lankan delicacy, string hoppers. String hoppers are eaten instead of rice and are sooo yummy. They are like little patties of vermicelli noodles made from rice flour and water.

The girls had a wonderful day in the kitchen with my Dad who taught them how to make the string hoppers. First they roasted the flour on the stove and then they made the batter by adding water and mixing. After the the batter was spooned into the wangedia the string hoppers were squished out on to the steamer trays. Finally they were stand over boiling water for 30 minutes and then devoured.

It was wonderful seeing the girls completely engaged and focussed on making their favourite Sri Lankan dish. They had so much fun in the kitchen, after the string hoppers were made they also made with Nana a pol sambal from coconut, a chicken curry and paruppu (the Sri Lankan version of dahl). Dinner that night was a delicious Sri Lankan feast, cooked by my very clever girls with their grandparents.

October 30, 2019
Roasting Chestnuts

When the weather gets cold I go in search of warmth. Hot cups of tea, pots of stew and baked goodies. My oven which has been sad fully neglected over summer suddenly becomes my favourite kitchen gadget. Seriously, how amazing are ovens?

Roasted chestnuts are a recent discovery of mine. I remember reading about them in books when I was young – it's so exciting to be cooking and eating them myself now! Chestnuts have become part of our autumn menu along with persimmons and pears.

Eating seasonally is such a sensual pleasure. Food tastes better because it is grown in harmony with nature. When we eat in harmony with seasonal offerings our bodies are eagerly waiting for the food, they even crave it! We have the delicious feeling that comes with anticipation of our favourite foods being ripe and ready to eat. I love the way seasonal eating marks the wheel of the year giving it structure and purpose. It anchors me to nature and to now in a way little else can.

Roasting Chestnuts

Chestnuts

Pre heat oven to 180°C.

Line a baking tray with baking paper.

Use a sharp knife to cut a cross on one side of your chestnut. You want the cross to go through the shell.

Put your chestnuts on the baking tray, cross side up and cook for 10-15 until the shells have peeled back.

Take them out of the oven, wait till they cool a little (not too long 'cos you want to eat 'em when they are still hot!) and then peel.

Eat.

June 10, 2018
Roasting Chestnuts

When the weather gets cold I go in search of warmth. Hot cups of tea, pots of stew and baked goodies. My oven which has been sad fully neglected over summer suddenly becomes my favourite kitchen gadget. Seriously, how amazing are ovens?

Roasted chestnuts are a recent discovery of mine. I remember reading about them in books when I was young – it's so exciting to be cooking and eating them myself now! Chestnuts have become part of our autumn menu along with persimmons and pears.

Eating seasonally is such a sensual pleasure. Food tastes better because it is grown in harmony with nature. When we eat in harmony with seasonal offerings our bodies are eagerly waiting for the food, they even crave it! We have the delicious feeling that comes with anticipation of our favourite foods being ripe and ready to eat. I love the way seasonal eating marks the wheel of the year giving it structure and purpose. It anchors me to nature and to now in a way little else can.

Roasting Chestnuts

Chestnuts

Pre heat oven to 180°C.

Line a baking tray with baking paper.

Use a sharp knife to cut a cross on one side of your chestnut. You want the cross to go through the shell.

Put your chestnuts on the baking tray, cross side up and cook for 10-15 until the shells have peeled back.

Take them out of the oven, wait till they cool a little (not too long 'cos you want to eat 'em when they are still hot!) and then peel.

Eat.

June 10, 2018
Christmas Craft

I love this time of year. The weather is getting warmer, there's lots of fun things to do and Christmas gifts to make. All the cafes and restaurants that were empty over winter are overflowing till late in the evening as everyone takes advantage of the long, balmy nights. There's most definitely a festive feeling in the air.

As well as getting out and about, I've been spending time in the kitchen whipping up Christmas treats to share with our teachers, family and friends. It's so lovely to give the gift of thoughtful, handmade presents that can be eaten and the jars then reused. No useless plastic crap that ends up in landfill around here!

Our honey macadamias are a firm holiday favourite with one neighbour hiding them from her husband so that she can eat the whole jar! This year we've also added homemade dukkah and tamari seeds to our goodies to give away. We made the dukkah largely by hand and my oldest girl loved pounding the hazelnuts in the mortar and pestle. She was really into doing it all my hand. She's my girl!

I hope you're finding some time to do some Christmas making and baking at this hectic time of year. It's so good for the soul!

December 7, 2017
Christmas Craft

I love this time of year. The weather is getting warmer, there's lots of fun things to do and Christmas gifts to make. All the cafes and restaurants that were empty over winter are overflowing till late in the evening as everyone takes advantage of the long, balmy nights. There's most definitely a festive feeling in the air.

As well as getting out and about, I've been spending time in the kitchen whipping up Christmas treats to share with our teachers, family and friends. It's so lovely to give the gift of thoughtful, handmade presents that can be eaten and the jars then reused. No useless plastic crap that ends up in landfill around here!

Our honey macadamias are a firm holiday favourite with one neighbour hiding them from her husband so that she can eat the whole jar! This year we've also added homemade dukkah and tamari seeds to our goodies to give away. We made the dukkah largely by hand and my oldest girl loved pounding the hazelnuts in the mortar and pestle. She was really into doing it all my hand. She's my girl!

I hope you're finding some time to do some Christmas making and baking at this hectic time of year. It's so good for the soul!

December 7, 2017
Olive Disaster

You may remember that earlier in the year I had a go at pickling some olives I had foraged. They've been hiding in the cupboard where I completely forgot about them.

When I did discover them again, the news wasn't good. There's a layer of green mould growing on the top of the jar and I'm going to have to throw the whole lot out.

Looks like I'll be trying again. Third time lucky?

November 4, 2017
Dehydrated and Activated Pecans

I started making dehydrated and activated pecans a couple of years ago. I was eating nuts as an afternoon snack and getting an upset stomach. A friend suggested activating the pecans (soaking them overnight in salted water) would counteract the negative of effect of their phytates. Once soaked, they need to be dried for storage. Dehydrating (baking at a low heat) retains their natural goodness. The theory is that roasting nuts at a high heat changes their chemistry.

I'm not sure if it actually worked (I suspect the real solution is to exercise some self control and eat less nuts!) but I do know that these pecans are the yummiest afternoon snack.

Dehydrated Pecans

500g organic pecans

pink himalayan rock salt

water

Activating

Grind the salt into a large bowl.

Fill 2/3 full with lukewarm water to dissolve the salt.

Add the pecans and soak overnight.

Dehydrating

Preheat the oven to 200 F.

Line baking sheets with baking paper.

Drain the pecans and lay flat on the trays. Be careful not to overcrowd them.

Bake in the oven for approx 4 hours until delicious.

Check on them every 45 minutes or so, tasting as you go.

When done, let them cool on the trays before storing in glass jars.

July 9, 2017
Raw Vegan Cheesecake

I’m not sure why I suddenly got the urge to make a raw vegan cheesecake but I’m glad I did. It was Gareth’s birthday last week and we celebrated with this cheesecake. I was so happy when everyone wanted seconds – even Gareth who is a wheat and refined sugar man. Yay!

Back in the days when I could eat cheese I didn’t even like cheesecake. But there you go. The weather’s getting colder, I’m feeling poorly and sorry for myself and wanted a cheer up treat. And I have to admit I’m rather partial to the vegan version of cheesecake although I don’t see the point in calling it a cheesecake if there’s no cheese in it. If I had some more energy and imagination at the moment, I’d think of an alternative name.

I used to get upset at not being able to eat like everyone else but now I’m profoundly grateful for my intolerances and reduced diet. It means I’m a lot heather and I get the chance to be creative in the kitchen. Messing around in the kitchen has always been one of my favourite things to do. It’s a super fast and rewarding way to get a dose of creativity for the day.

Raw vegan desserts are simply divine. Most raw cheesecakes have dates in their crusts but I wanted to omit them as they are very high in fructose and my body has a hard time dealing with them. Coconut oil and coconut milk are not the best either but hey, a treat is supposed to be indulgent right? And I can always nap afterwards 🙂

Raw Cheesecake Recipe

Base

1/4 cup + 2 tbsp coconut oil

2 cups raw almonds/ walnuts, pecans

pinch salt

Filling

1.5 cups cashews

1/2 cup + 2tbsp coconut milk

1/3 cup melted coconut oil

1/4 cup coconut nectar / coconut sugar

juice of 1 lemon

Soak your cashews in water overnight (approx 8hours). If you don’t have that much time (or like me you’re in a hurry to do it NOW!) soak them in boiling water for an hour. Drain.

Grease a 20cm cake tin with coconut oil. Line the base with baking paper.

To make the crust:

Pour your coconut oil into a glass jug. Put the jug into the top half of a double boiler. Melt the oil on medium high heat. (You won’t need to do this in summer as it will be already melted).

While the coconut oil is melting, blend the nuts into a meal in a spice grinder or food processor.

Add 1/4 cup and 2 tbsp melted coconut oil and nuts to a bowl and mix.

Spoon the mixture into the cake tin. Press down evenly.

Pop into the freezer for 1 hour to harden.

To make the filling:

Pop the remainder of the melted coconut oil and all the other ingredients into a blender. Whizz until smooth and creamy.

Take the cake tin out of the freezer and spoon the filling on top. Smooth down.

Put in the freezer for 5-6 hours or until set.

To serve:

Take out of the freezer half an hour before serving.

July 2, 2017