Radar's Recipes
Radar Recipes
Radar"s "I forgot to bake a cake" Cake - episode
6
150g butter, chopped
3/4 cup castor sugar
1/2 cup brown sugar
1 cup water
1 tablespoon strawberry jam
1.5 cups self raising flour
1/2 cup cocoa
1 rounded tsp bicarb soda
100g ground hazelnut meal
2 eggs
Chocolate ganache:
200g dark chocolate, broken into small pieces
125mls cream
100g hazelnuts, toasted
Method:
1. Combine butter, sugars, water and jam in the 1L Microwave Jug.
Cover and microwave for 3mins on 800watts. Uncover and set aside to
cool.
2. Sift the flour, cocoa and bicarb soda into a bowl. Stir in
hazelnut meal with Spatula.
3. Make a well and crack the eggs. Pour in the butter mixture and
stir until just combined. Do not overbeat.
4. Pour mixture into lightly greased silicon cake tin, elevate and
microwave for 9-10mins on 650watts. Stand for 5mins and turn out.
Refrigerate until completely cool.
5. To make chocolate ganache, place chocolate and cream into the 1L
Microwave jug. Microwave uncovered on 800watts for 90seconds. Mix
well with the spatula until smooth.
Microwave Strawberry Jam - episode 4
Ingredients:
500g strawberries
2 cups of caster sugar
2 tablespoons of lemon juice
Directions:
1. Place 2 plates into the freezer (this is for testing the jam
later)
2. Hull each strawberry. Place in medium sized microwave safe bowl.
3. Crush the strawberries roughly. Add sugar and lemon juice and leave to sit for 10 minutes.
4. Microwave uncovered on 50% heat for 5 minutes, stirring half way through. Make sure all sugar is dissolved.
5.Microwave on high uncovered for 20 minutes. Stirring every 2 minutes.
Testing Jam to see it is ready...
Place a teaspoon of jam onto one of the chilled plates and return
to the freezer to cool for 1 minutes. Now run
your finger through the middle of the jam on the plate. If you can
make a line through the jam without it running back together then
it's done!
Transfer the jam to hot sterile jars and refridgerate.
Pickle
Ingredients:
4 large cucumbers
3 medium onions
2 oz/50g of salt
For the syrup:
1pt/570ml of white wine vinegar
1lb/454g of soft brown sugar
1/2 level tsp of ground turmeric
1/2 level tsp of ground cloves
1 tbsp of mustard seed
1. Wash cucumber and slice very thinly
2. Peel the onions and slice very thinly.
3. In a large bowl, layer cucumbers and onions with a
sprinkling of salt in between the layers. Weigh down with a
plate.
Stand for three hours.
4. After three hours, pour away the liquid and rinse
the cucumbers and onions under running water twice.
5. Put your jars in the oven to sterilised them.
6. Put vinegar, sugar and spices in a stainless steel or non stick
saucepan and stir over a medium heat until the sugar is
dissolved.
7. Add the cucumber and onions to the saucepan and
bring to the boil.
8. Boil syrup and vegetables for a couple of minutes.
Remove the vegetables with a slotted spoon and set aside.
Reduce remaining syrup for 15-20
min.
9. After ten minutes or so, gently fill warm,
sterilised jars with vegetables. Don't press down.
10. When syrup has reduced, pour over vegetables in
jars.
11. Cover immediately with plastic lined, sterilised metal
lids.
12. When cold, label and store in a cool, dark place, away from
damp.
'Margaret's Elixir of Youth' from episode 2
The exact recipe is a closely guarded secret but try this:
Take a handful of bitter green (kale, collards, parsley, wheatgrass, lettuces, dandelion, watercress), wash and chop finely and then steep (like making a green tea) in 500 mls of boiling water for about ten minutes.
Strain the greens out and add a teaspoon of Swedish Bitters, 1/2 teaspoon of powdered spiralina, 1/2 a teaspoon of molasses and two teaspoons of honey (or sweeten to taste).
Depending on how quick the brew cools, you may need to heat it on the stove a little to get the molasses and honey to combine... but be warned, it's better consumed luke warm and quickly rather than hot with lots of sips!
This makes enough for two. You can brew larger quantities
of the bitter greens and it will store fine in the fridge for
several days.
Muesli from episode 2
1 kg whole oats (Harraways is excellent and local)
1/2 cup of cashews (or instead try almonds, walnuts and brazil
nuts)
1/2 cup of sunflower seeds
1 cup pumpkin seeds
2 cups of peanuts (either blanched or even better buy raw and
blanch your own under the grill at 200 degrees celcius for about 10
mins)
2 cups raisins or sultanas
1/2 cup chopped apricots, mango or peach
1/2 cup of thread coconut
3/4 cup canola or olive oil
4 tablespoons of honey
1 blanch your peanuts under the grill if you
haven't bought blanched nuts
2 mix oil and honey together by popping in a cup
and microwaving for about 40 seconds
3 put oats, nuts, coconut and seeds into a big
oven tray and pour over the oil and honey mixture and combine
well
4 bake at 150 degrees for about 15-20 minutes,
stirring regularly for an evening toasting
5 allow to cool then add the dried fruit (don't
toast the fruit or it burns and turns into hard lumps)
6 bottle, eat and enjoy
Things to remember....
Don't buy salted nuts.... they need to be unsalted. Look in
the bulk bins or baking isle at the supermarket
Whole oats are better for you because they contain bran but if you
find them too crunchy, rolled oats are fine too
Bug Spray - general
For widespread infestations of insects such as aphids and scale, a
soap spray can help to keep their population under control. A few
aphids or scale on a plant don't usually kill it, but the numbers
of these insects can quickly get out of control. Natural insect
sprays usually do not harm beneficial insects like honeybees and
ladybugs. You can buy natural insecticidal soap at your garden
center or make your own.
Soap Spray
1. Pour a small amount
of mild dish detergent into a spray bottle and fill the bottle with
water.
2. Shake it up and then spray it on
your infested plants.
3. Repeat the process
often, especially after it rains, until you see a reduction in the
number of problem insects.
For bigger infestations try
Garlic and Pepper Spray
Follow steps 1-3
4. Peel several cloves of garlic and put
them in a blender. You can also add a couple of hot peppers.
5. Fill the blender jar 1/2 full with
water.
6. Whirl the contents around on the "blend"
setting for one minute.
7 Strain your mixture through a
sieve, cheesecloth or pantyhose.
8. Blast your infested plants with your
super garlic/pepper spray.
