I read in free magazine "Urban Animal" from our local Pet Barn that cinnamon is very good for humans and dogs. "Cinnamon contains sulphur, dogs like cinnamon but fleas, ticks, mosquitoes and flies hate sulphur." also a recent study suggests Cinnamon has healing properties, reducing muscle and joint pain. It suggests that cinnamon contains anti-inflammatory compounds which may be useful in reducing pain and inflammation associated with arthritis. The Chinese knew about it as early as 2800BC....
Anyway I like the sound of these biccies for the dogs, being Xmas time and we're all starting to think of present to make. Why not make some of these for the Mother-inlaw's dog, she will love ya (I mean the MIL)
Cinnamon and Honey Crunchies (they looked so good I thought they human biddies)
1 Lge Apple
1/4 cup Honey
1/2 cups of water
1/2 teaspoon cinnamon
1 1/2 cups whole meal flour
1 cup oatmeal
1/8 cup of whole meal flour for dusting the tray.
Core,slice, grate/mince apple, use a food processor if you have one. Combine apple, honey, water, cinnamon and oatmeal in a large bowl. Gradually add flour to form a stiff dough. Gently Roll into small balls, flatten and place on a greased baking tray and bake for 30 minutes on 180 C. Remove tray, reduce oven to 160 C and flip the cookie to brown evenly on both sides for another 30 minutes. Cool and then seal in a airtight container
Makes about 3 dozen crunchy cookies.
I love this magazine cause there's always handy hints and things to make for our pets.
Until nexttime
Rina
Thursday, November 12, 2009
Monday, November 9, 2009
Pay it Forward Post
I invite you to read my post about Pay it Forward, it's in my other blog Past and Present.
Have you got a Pay it Forward story to tell, I would love to hear from you.
Some of my posts are in Afrikaans so if you can't read it them, don't worry. There are a enough English posts for you to enjoy.
Pay it forward
From Here
I will make a handmade gift for the first 3 interested people who comment on this post. I have 365 days to do it in…What it will be and when it will arrive is a total surprise!
The catch is that you must participate as well: you must have a blog and before you leave your comment here, write up a pay it forward post on your blog to keep the fun going. Just cut and paste this one if you like, which I did.
Until nexttime
Rina
Have you got a Pay it Forward story to tell, I would love to hear from you.
Some of my posts are in Afrikaans so if you can't read it them, don't worry. There are a enough English posts for you to enjoy.
Pay it forward
From Here
I will make a handmade gift for the first 3 interested people who comment on this post. I have 365 days to do it in…What it will be and when it will arrive is a total surprise!
The catch is that you must participate as well: you must have a blog and before you leave your comment here, write up a pay it forward post on your blog to keep the fun going. Just cut and paste this one if you like, which I did.
Until nexttime
Rina
Sunday, November 8, 2009
Party time ... some yummy fingerfood
This time of the year it's hard to get friends over cause of all the work functions and christmas parties. You need to get in early. Dear Daughter want to hosts a Pool party for her friends and students, she runs adult dance classes. Have you heard of Zumba... latin cardio/fitness We looking at 50 guests max.(This my son and his partner's website, click on Zumba and it should take you there)
So yesterday I have been going through a few Good Food magazines, November 's has a Lovely Carrot cake on the cover, that's why I bought it in the first place. There are some great ideas for fingerfood in it too.
Here some ideas from the magazine.
Caramelized onion and artichoke Pizza ... homemade pizza base topped with tomato base you would normally use (tomato passata),
1/4 caramelized onion
280gr artichoke drained and quartered
sprinkle a little Blue cheese and some pine nuts
drizzle a tablespoon olive oil
Bake and garnish with a little fresh rocket
(Try Dear Daughter thin crust pizza base it very easy and quick under recipes)
Make 1 pizza
Tomato, bocconcini and herb Brushetta
Combine 3 chopped up tomatoes with 3 chopped up bocconcini balls
2 tablespoons each of chopped mint and basil add 2 tablespoons olive oil
mix in a large bowl. slice and toast 12 baguette slices and rub with garlic.
Top each with tomato mix just before serving
I would add a small red diced onion to the tomato mix.
Mini cheese and bacon frittatas
Whish together 4 eggs, 1/3 cup cream and 2 tablespoon plain flour.
Stir through 175gr chopped bacon, 1/3 cup chopped parsley and 1/3 cup grated
mozzarella. Spoon into a greased 12 hole mini muffin pan. Bake at 180C for 12 mins or until just set and golden. Remove and serve.
Tomato Puffs
Lay 2 sheets of puff pastry on a baking tray lined with baking paper.
Score a 1cm border around the edges of the pastry and drizzle with 1 tsp olive oil (each) Sprinkle parmesan and top with sliced thickly sliced tomato. Bake at 200C for 15 mins, or golden and puffed. Cut into squares to serve.
Now something you can prepare ahead
Chicken and celery finger sandwiches
Finely chopped up BBQ Chicken Breast combined with 1 cup whole egg mayonnaise
2 finely chopped celery stalks and 1/2 finely chopped red onion.
Spread over slices of whole grained bread.Remove crusts and cut into fingers.
Ginger and Honey Drumettes
Combine 1tsp grated ginger and 1/3 cup honey. Add 1kg chicken drummettes, turn and coat well.Bake in a 200C oven until golden and cooked through. Serve hot or cold.
Now with a little more thought into preparing the food done, we can get on with the rest. Hope you found something you could take with you for a plate.
Have you been asked to bring a plate to a function, well I wondered about that when we first arrive in OZ, don't these people have any plates. When we were invited for an BBQ or function we always took a good bottle of wine, salad and chips.
Did I ever tell you about my friend Gill and Graham, no I suppose not but I will oneday in my other blog. We got this arrangement the one coming over bring dessert and wine. Works well.
Until nexttime
Rina
So yesterday I have been going through a few Good Food magazines, November 's has a Lovely Carrot cake on the cover, that's why I bought it in the first place. There are some great ideas for fingerfood in it too.
Here some ideas from the magazine.
Caramelized onion and artichoke Pizza ... homemade pizza base topped with tomato base you would normally use (tomato passata),
1/4 caramelized onion
280gr artichoke drained and quartered
sprinkle a little Blue cheese and some pine nuts
drizzle a tablespoon olive oil
Bake and garnish with a little fresh rocket
(Try Dear Daughter thin crust pizza base it very easy and quick under recipes)
Make 1 pizza
Tomato, bocconcini and herb Brushetta
Combine 3 chopped up tomatoes with 3 chopped up bocconcini balls
2 tablespoons each of chopped mint and basil add 2 tablespoons olive oil
mix in a large bowl. slice and toast 12 baguette slices and rub with garlic.
Top each with tomato mix just before serving
I would add a small red diced onion to the tomato mix.
Mini cheese and bacon frittatas
Whish together 4 eggs, 1/3 cup cream and 2 tablespoon plain flour.
Stir through 175gr chopped bacon, 1/3 cup chopped parsley and 1/3 cup grated
mozzarella. Spoon into a greased 12 hole mini muffin pan. Bake at 180C for 12 mins or until just set and golden. Remove and serve.
Tomato Puffs
Lay 2 sheets of puff pastry on a baking tray lined with baking paper.
Score a 1cm border around the edges of the pastry and drizzle with 1 tsp olive oil (each) Sprinkle parmesan and top with sliced thickly sliced tomato. Bake at 200C for 15 mins, or golden and puffed. Cut into squares to serve.
Now something you can prepare ahead
Chicken and celery finger sandwiches
Finely chopped up BBQ Chicken Breast combined with 1 cup whole egg mayonnaise
2 finely chopped celery stalks and 1/2 finely chopped red onion.
Spread over slices of whole grained bread.Remove crusts and cut into fingers.
Ginger and Honey Drumettes
Combine 1tsp grated ginger and 1/3 cup honey. Add 1kg chicken drummettes, turn and coat well.Bake in a 200C oven until golden and cooked through. Serve hot or cold.
Now with a little more thought into preparing the food done, we can get on with the rest. Hope you found something you could take with you for a plate.
Have you been asked to bring a plate to a function, well I wondered about that when we first arrive in OZ, don't these people have any plates. When we were invited for an BBQ or function we always took a good bottle of wine, salad and chips.
Did I ever tell you about my friend Gill and Graham, no I suppose not but I will oneday in my other blog. We got this arrangement the one coming over bring dessert and wine. Works well.
Until nexttime
Rina
Friday, November 6, 2009
Lets Celebrate ... my 50th post
I can't believe it, My 50th post, never thought it possible to talk so much about our lives and our animals. Normally I am not a very talkative person, yeh I am a Capricorn but I am also an only child. So I talk alot to myself, is that a bad thing?
Anyway seeing I am on this huge diet cause the old knees won't take my weight any longer without damage and "Authuritise" (spelt wrong on purpose)I nearly hit the doctor over the head the first time he dared mention it. Man how could there be no sign of it, no joint pain, nothing and then I hurt a muscle by stepping wrong, Then a xray confirmed it. Now as Dear Daughter put it very nicely, "Your going to need a wheelchair oneday". Well it better be one of those Motorized Scooters with a flag. Have you seen them oldies go ....
So to Celebrate I am going to invite you to try this Tipsy Tart, I love making it and it's easy ... one of Moms favorites.
Mix 1 cup roughly chopped Dates, 1 teaspoon Bicard and 1 cup boiling water in a large bowl.
Cream 2 large Tablespoon butter or marg, 1 cup sugar and 1 egg. Add dry ingredients 1 1/4 cup plain flour, 1/4 teaspoon baking powder and pinch of salt. Add this to the dates mixture. stir in 1 cup of walnut and a few glased cherries.
Pour mix into a 9 inch baking dish and bake at 375*f for 15/20 mins. then pour over the following syrup
Bring to the boil the following ingredients, 1 1/4 cup sugar,3/4 cup water, 1 Tablesp
butter. Let it cool a little before adding 1/4 cup cheap Brandy. Pour over Tart while it's still warm, soaking up the syrup. Serve cold with whipped cream.
PS Might add a pic later but I don't have the willpower to make it and then not try some, very sad I know. Might have a cup of coffee with you.
Until nexttime
Rina
Anyway seeing I am on this huge diet cause the old knees won't take my weight any longer without damage and "Authuritise" (spelt wrong on purpose)I nearly hit the doctor over the head the first time he dared mention it. Man how could there be no sign of it, no joint pain, nothing and then I hurt a muscle by stepping wrong, Then a xray confirmed it. Now as Dear Daughter put it very nicely, "Your going to need a wheelchair oneday". Well it better be one of those Motorized Scooters with a flag. Have you seen them oldies go ....
So to Celebrate I am going to invite you to try this Tipsy Tart, I love making it and it's easy ... one of Moms favorites.
Mix 1 cup roughly chopped Dates, 1 teaspoon Bicard and 1 cup boiling water in a large bowl.
Cream 2 large Tablespoon butter or marg, 1 cup sugar and 1 egg. Add dry ingredients 1 1/4 cup plain flour, 1/4 teaspoon baking powder and pinch of salt. Add this to the dates mixture. stir in 1 cup of walnut and a few glased cherries.
Pour mix into a 9 inch baking dish and bake at 375*f for 15/20 mins. then pour over the following syrup
Bring to the boil the following ingredients, 1 1/4 cup sugar,3/4 cup water, 1 Tablesp
butter. Let it cool a little before adding 1/4 cup cheap Brandy. Pour over Tart while it's still warm, soaking up the syrup. Serve cold with whipped cream.
PS Might add a pic later but I don't have the willpower to make it and then not try some, very sad I know. Might have a cup of coffee with you.
Until nexttime
Rina
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