Unfortunately the Bunters won’t be able to supply their pasturised Eden Hope milk for next week (week 18). During a training session, with their new staff member Finn, to clean the milking machines, Glenn’s attention was elsewhere and by mistake he forgot to take the hose out of the vat resulting in 50L of detergent water entering the milk. 1200L of milk was disposed of and one week’s supply of pasteurized milk cannot be distributed. Finn now knows what not to do!
We feel very sad for the Bunters because we know that a lot of precious time, money, love and energy goes into milking.
Eden Hope Milk will be back up from week 19 (commencing 6 May). Please show the Bunters your support and order more of their delicious milk. We apologise If you have already placed an order for milk for next week. We will credit your account.
Remember milk prices have been reduced for April and May. Eden Hope is now $6.20. If we can get a sufficient order of milk we will be able to maintain this price beyond May.
You can also empathise with the Bunters in person by attending the next farm tour on Sunday 19 May. Call 3416 7777 to book your place.
The following recipe is from Yasmin Thomas, a subscriber who picks up from our Produce Coordinator and City Cousin Luke who lives in Moorooka. Yum!
- 1 cup sugar
- 125g butter
- 2 eggs
- 2 tbsp cocoa, sifted
- 1½ cups SR flour
- 1 cup milk
- 8-10 oranges
Cream butter and sugar. Add eggs. Add cocoa and flour, alternate with milk. Combine ingredients thoroughly.
Slice tops off oranges and set aside.
With a spoon, scoop out the flesh of the oranges (use leftover flesh to make fresh orange juice).
Fill each orange about ¾ full with chocolate cake batter.
Replace tops on oranges. Wrap each orange with aluminium foil.
Place oranges in campfire coals or moderate oven (about 180˚C) for 20-30 minutes, or until cooked. The oils in the orange peel will permeate the cake.
Carefully unwrap foil. Take top off orange and eat warm Jaffa cake with a spoon. Yummy with a mug of coffee or a glass of red wine!
Our lovely Office Manager, Seva brought this cake in to work last week. After we devoured it (with Barambah cream – yum!!) we begged her for the recipe.
Seva says “I got the original recipe from Shirley McNevich (Mom’s Best Recipes Volume 3) and then made some changes to adapt it for the seasonal ingredients I had, and the number of people I wanted to treat! The changes I made are in brackets.”
(I doubled the batch as it wasn’t quite enough.)
- 1 cup flour (I used 1½ cups of self raising flour – as it seemed quite runny)
- ¾ cup white sugar
- 1½ tsp baking powder (I didn’t use this as I had self raising flour)
- ¼ tsp salt
- 1 egg
- ½ cup milk
- ¼ cup butter
- ¼ tsp grated lemon zest (I used limes)
- 1 tsp lemon juice( I used lime juice)
- 1 tsp vanilla
- ¼ cup butter
- ½ cup dark brown sugar (packed)
- 1½ tsp grated lemon zest
- ¼ cup chopped nuts (I used almond meal and some walnuts)
- 3 cups fresh blackberries
Preheat oven to 350°F.
In a cast iron frying pan over low heat, melt ¼ cup butter, stir in brown sugar until mixed. Remove from heat. Sprinkle 1½ tsp
lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts – set frying pan aside.
In a bowl add flour, white sugar, baking powder, and salt, stir. Add egg, milk, and butter to the flour mixture, beat for 2 minutes with a wooden spoon. Add ¼ tsp lemon zest, the lemon juice and vanilla, beat for 2 more minutes.
Pour cake batter evenly over the blackberries in the frying pan. Place frying pan in the oven and bake at 180°C for 40 to 50 minutes, or until an inserted toothpick comes out clean.
Remove from oven and cool for 5 minutes on a
wire rack. Run knife around edge of pan to loosen. Cover with a cake plate and invert cake onto the plate.
Serve warm, with cream.
Thanks John (our wonderful Taringa City Cousin) for this week’s recipe. John writes: ‘I thought I would share my recipe with you for my what-to-do-on-the-last-night-before-your-next-delivery-veggie-pancakes. These are just like me mum used to make and are delicious!‘
- 1 cup of flour
- 1 cup milk
- 1 egg
- salt and pepper to taste
- assorted leftover veggies, herbs etc. As a rough guide to how much, I’d use (say) 1 potato, 1 onion, 1 carrot, 2 mushrooms, a small handful of green beans, 1 stick celery, corn kernels cut off 1 cob. Don’t be afraid to experiment – everything works! Grated beetroot gives your pancakes a brilliant pink/purple colour!
1. Whisk egg, milk, flour, salt and pepper together to make a smooth pancake batter.
2. Grate or very finely chop all the veggies and add to mixture.
3. Stir veggies into pancake batter and mix well.
4. Heat 1 tsp butter and 1 tsp oil in a frying pan until just (almost, not quite!) starting to smoke (adding oil to butter raises the boiling point of your butter allowing it to reach hotter temperatures before burning).
5. Spoon mixture into pan and use the back of the spoon or ladle to work the mixture all over the pan (spread it thin as you can!).
6. Cook about 4 minutes each side or until nice and golden brown.
(repeat steps 4 – 6 for each pancake… keep the rest warm in the oven)
7. Serve with anything you like! Our favourites are cheese and pickle, or peanut butter.