Russian Fudge

Fudge has to be one of may favorite things to make , not only because its so cool to watch it all come together like a science experiment & check if it has reached the soft ball stage but because its tastes so dam fine ! 
I have never meet anyone that doesn't like this fudge. If you grew up in New Zealand it was thing that childhood sweet dreams were made of, always at birthday parties and if you were good you got to lick the beaters and scrape the pot !

I am not usually one to boast but I reckon I make the best Russian Fudge but Russian fudge is well not entirely Russian, its a pretty uniquely kiwi thing and the name for this fudge, which from a search round on the net seems to come from a Polish recipe which is very similar to our recipe - Its fudge but not as you know it. I love the fact that its creamy , smooth , crumbly and not overly sweet . 
So perfect cut into chunks and wrapped up with a ribbon , it will always leave people wanting more ! This  comes from Chelsea Sugars website and is a Jo Segar Recipe, enjoy.


Russian Fudge


Ingredients


3 1/2 Cups white sugar
125 g Butter
3 Tbsp Golden Syrup
1/2 Cup milk ( full fat )
1/2 tsp salt
200 g sweetened condensed milk ( half a standard tin )
2 tsp vanilla essence


Place all ingredients except the vanilla, into a large saucepan.
Warm over gentle heat till nearly all the sugar has dissolved stir it gently every now & then
Bring to a gentle boil and cook for around 10 mins , starring gently to avoid it catching .
You will start to see the color changing to a rich caramel & it thickening up.
Keep boiling until it reaches soft ball stage (drop a small amount into a glass of cold tap water-  if you can roll the mixture into a ball you're good to go, to be sure do it twice ! )


Remove from heat and add the Vanilla. 
Beat with an electric beater till very thick and no longer glossy , the longer you can beat it the better , I keep mine going till its really really thick .
Pour into a lightly greased 20cm glass dish .
Cut pieces when soft & leave till cold to break up .

Caution : very addictive !

This post is part of Sweet New Zealand with thanks to my darling lemon thyme for hosting this months event ! Ps- check out my darling lemon thyme for the most delicious gluten free / vegan / amazing eats !

Home made Bagels

So if the title of that doesn't get you drooling, what will ? Bagels are one of my long standing favorite things to consume , toasted with a smear of cream cheese, fantastic. So when a friend passed me along this recipe I was a little hesitant , are'nt bagels hard to make , almost a little mysterious , one of those foods that you never really cared how it came to arrive on your plate ? Well master 6 LOVES bagels & his appetite was becoming expensive for them  ( around$ 4.50 in NZ for 4 and not great quality )so when  I mentiond that we could make some he spent the next 3 days asking 'when are we making bagels ' ..... So with my trusty iPad ( honestly makes life so easy when using an online recipe ) we truged up to the kitchen & begun .... I actually really enjoy making bread so I had a blast , yes there are a few steps but its not hard in the least & the kids had a ball rolling them & creating the holes , flour was also flung far & wide but heck when your a kid thats half the fun right?  The end result AMAZING , fresh , delicious bagels which master 6 ate four of in a row .... I will most defiantly be making these again ! This is the original recipe here , instructions & pictures are pretty good !

Ingredients


2 Teaspoons active dried yeast
1 1/2 TB sugar
1 1/4 C warm water ( I used all this your may need more or less )
3 1/2 C Flour ( high grade or bread )plus a little extra for kneading
1 1/2 tsp salt ( I only ever use Himalayan salt , much better for you & taste )
couscous to coat bottom of bagels ( optional )

 I kept my bagels plain but you can experiment with toppings check link to original recipe here

Method

In 1/2 C warm water pour in sugar & yeast. Do not stir . Let sit for 5 mins then stir yeast & sugar together until it dissolves in water
Mix flour & salt in large bowl. Make a well in middle and our in the yeast & sugar mixture
Pour half the remaining warm water into well. Mix and stir in rest of water as needed , I knew straight away I would need more & plunked it all in . You want a moist firm dough .
On a floured surface knead the dough for around 7 - 10 mins until its smooth & elastic , Just knead & knead , it will reward you in the end !

Coat a large bowl with some oil & turn the dough in it to coat , cover dish with a moist tea towel
Let it rise for around an hour in a warm place , it should double in size. Punch the dough down ( my kids loved this bit ) and let it rest for another 10 mins

Divide the dough into around  8-10 pieces for big bagels or smaller bits for little ones , we had a whole lot of sizes going on , the kids enjoyed the mini ones !

Shape each piece into a round by pulling dough around on itself & sort of winding end pieces underneath - if all else fails end up with a round shape ! Press it against bench and move you hand in circular motion while spinning dough inside you finger circle until a perfect little ball emerges ( this part is easy & enjoyable ) repeat with all your balls of dough.

Coat a finger in flour and press into center of dough balls , stretch the ring out to get a decent sized whole


( around 1/3 diameter of bagel )

place them all on a oiled surface & cover with a damp tea towel again. Preheat oven to 220c

Bring a large pot of water to the boil. Reduce heat . Use a slotted spoon to lower bagels into water . Boil around 2-3 ( depending on size ) at a time , boil for 1 min each side or 2 mins if you prefer a chewier bagel.
I dipped the bottom of my bagels in couscous for a crunchy bottom like the store bought ones ( totally optional ) as the are build & dipped place them on a oiled baking tray

Bake for 15- 20 mins till golden brown

Eat & enjoy & never buy another bagel again !

Perfect Pikelets

Pikelets are a funny thing, say the word & my mind conjures up images of my youth eating them on a cold wet afternoon piled high with butter & jam. 
They are according to wikipedia a type of pancake eaten in Australia & New Zealand, I guess if you were going to describe them!
 I would say they are a dense little american style pancake, but not really like a pancake at all !
 Most at home beside a pot of hot tea & rather more sophisticated piled with jam & whipped cream.
Children love them, adults adore them...but not all pikelets are created equal !
I have tasted & made some stodgy uncooked versions. 
There are numerous recipes & if you are lucky enough to be handed one down, or found one that works lucky you !
This one comes again from Alexia Johnstones - Ladies a plate  its simple & turns out perfect every time. Pikelets are the fall back staple for unexpected visitors, after school munchies. 
Eat them hot, straight of the girdle or pair them up & pop them in your lunchbox ...... simple goodness




Pikelets 

• 1 egg
• 30 g caster sugar
• 170 ml milk
• 125 g flour
• 1 tsp baking powder
• 15 g melted butter
• 25 g golden syrup*

* optional - I think makes them better !

1. Heat a heavy based frying pan or if you have one an electric frying pan on med high

2. Put egg and sugar in bowl and beat until pale & fluffy

3. tip in the milk and sifted flour & baking powder and lastly the melted butter ( if using golden

    syrup melt this with the butter ) , mix to a light spongy batter - don't over mix

4. Grease the surface of your pan with butter and using a big spoon hold vertically and pour

     the mixture from the tip to make circles ( make about 5- 6 at a time )

5. Wait until bubbles appear on the top of pikelets and burst, then you know they are ready to

     be flipped,flip them carefully and cook for a minute more till nicely golden brown

6. Pile them between a clean tea towel till you are finished cooking them all, then spread with

     butter and jam or if your feeling fancy whipped cream & jam !