How is everyone coping? To state the obvious, the world just feels a bit surreal doesn’t it?
It has been almost three weeks since myself and our children have been in actual isolation. I am very grateful that Terry has been able to take care of our essential travelling and supplies.
Schooling from home isn’t completely new to us. Our children completed their first few years of primary school through School of the Air, so in some ways history is repeating. I am missing the structure and routine of our usual schooling arrangements but I am also glad that when the enthusiasm starts to vanish we can all escape to the paddock, horses, motorbikes and fresh air.
I have been picking tiny apples, they are blemished but still so lovely.
With the outside world shut down it’s the small things that I miss. Like seeing friends in town for coffee, supporting my local shops and driving the ‘good car’ which is normally reserved for town trips. I look forward to these simple pleasures, whenever they might return.
Beautiful rain has fallen over almost our entire property. This rain means we can move forward, make decisions and look at our world with a completely fresh perspective. Launching a canoe past our house is something that happens rarely, so the rush to get paddling is real.
Of course there has been bread. Thank you to Penny Olive Sourdough for helping me out with my flour issues. As usual, the online and real life bread community is very strong and continues to amaze me.
Something I have loved since the world went into lock down has been the return of many bloggers who I haven’t seen in a while. It is an actual relief to see my old blogging friends check in.
Other good things in the virus chaos:
The Queen’s address . I know that not everyone shares my dedication to the monarchy but it is hard not to admire The Queen’s calm and dignified manner.
I have been listening to podcasts as a break from the news, and let’s face it sometimes my students! The House of Style is a new favourite . The Blueprint lock down kitchen episode featuring some very interesting food people is also worth a listen.
With Easter approaching, Instagram and all of the cooking pages are flooded with hot cross buns. So, just to add to the mix, here is a recipe that works for me. Not sourdough this time, recipe below.
Cute dark Easter bunny with thanks to Spencer Cocoa .
Take care, friends x
- 65 g butter
- 1 cup milk
- 2 tbsp honey
- 7 g dry yeast 1 sachet
- 1/2 tbsp sugar
- 65 g warm water
- 500 g plain flour
- 1 tsp salt
- 1 tsp mixed spice
- 110 g dark brown sugar
- 1 cup dried fruit
- 1/4 cup mixed peel
Place butter, milk and honey in a small saucepan. Warm through over low heat until the butter is melted. Set aside until lukewarm.
Place the yeast, ½ tbsp sugar and water in a small bowl. Leave for 5 minutes or until frothy.
Place flour, salt, spice, sugar, pecans, fruit and peel in a large bowl. Combine. Stir in the milk and yeast mixtures. Stir to make rough dough, turn dough out onto a clean, lightly floured surface and knead until smooth. Return to the bowl.
Cover with plastic wrap and leave to prove for 1 hour or until the dough has doubled in size. This time may vary depending on the temperature.
Line a square cake tin or baking dish with oven proof baking paper. Set aside.
Turn dough out onto a clean, lightly floured surface and knead until smooth. The dough should be soft and pliable. Using a dough divider or blunt knife, divide the dough into pieces, each weighing approximately 70g. Shape each piece into a smooth ball. Place balls, sitting snuggly together, seam side down into the cake tin or baking dish.
Leave to prove for 1 hour or until the buns have doubled in size.
Preheat oven to 220°C. Place fruit buns in the oven and cook for 25-30 minutes or until cooked through and golden.
For the crosses: combine 75 g self-raising flour, 2 tbsp caster sugar, 1 tsp cooking oil (such as sunflower oil) and 1/3 cup milk in a bowl to form a thick paste. Pipe crosses onto the buns prior to baking.
Buns can be glazed immediately after baking. Using a pastry brush glaze with 1/3 cup of warmed honey.
Serve warm or at room temperature or split and toasted.