Monday, 25 March 2013

※ Saffron on The Hill Notepads (Presale)

UPDATE: 30 MARCH Presale has now ended, All Items are getting priced and packed up. items are now available on Saffron on The Hill's Open Day on 7th April.

UPDATE: Sold most of the items yesterday (25th March) so I have added a bunch more stock.

100% of ALL SALES GO TO SAFFRON ON THE HILL.

For those who cannot attend open day, I have listed some items in the store. If you are overseas please email me for a quote as prices are only valid for Australia. I will combine postage (refund you the difference if you buy more than one item and are eligible)

SHOP ADDRESS click here










 





Thursday, 21 March 2013

※ Saffron on The Hill Open Day 2013


Been making a bunch of journals, notepads, etc to donate to the open day that is on early next month. So excited, will get to meet the doggies and the wonderful Karen + so many nice other people too.

Here's a preview of whats going on. Please note: Miguel is the quality control inspector and adds fur to EVERYTHING! If you get some pug fur in yours, consider it a bonus. 

Currently up to 38 pieces, time permitting I will make a few more. 

Those not in the know:
Saffron on the Hill Dog Rescue Inc is a Not-for-profit organisation that rescues, rehabilitates and rehomes dogs. We fund our work through the sales of our dog accessories, auctions, fundraiser events and through voluntary donations from our wonderful supporters.




 

※ Lemon Chicken



INGREDIENTS
  • 3 chicken breasts, cut into bite-size pieces or strips *
  • 1 egg (beaten)
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1/4 teaspoon white pepper

Sauce
  • 1/2 cup sugar
  • 1 tablespoon lemon cordial (optional)
  • 2 teaspoons chicken stock granules
  • 1/2 teaspoon garlic powder / I used dehydrated granules as that's all I had
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1/2 cup lemon juice (I used more)
  • 2 tablespoons tomato sauce / ketchup
  • cornstarch, for dipping
  • vegetable oil (for frying)
  • lemon zest (optional) 

METHOD

Mix together the egg, 1T cornstarch, white pepper and soy sauce.
Place in a large size zip lock with the chicken and allow to marinade 10 minutes or more.
I marinated mine all afternoon. (4 hrs or so)

Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown.

Sauce:
Mix first 4 sauce ingredients in a sauce pan.

Add water, juice, and tomato sauce whisking to prevent lumps.

I added cordial just before serving as I felt it lacked that sickly sweet lemon taste of store bought sauce. (you can leave it out) I also added some lemon zest to give it that real boost. 

Cook till thick and clear and serve with chicken over rice. 

* Allow 1 chicken breast per person

Monday, 18 March 2013

※ Hot Cross Buns



INGREDIENTS 
  • 2 tsp dried instant yeast
  • 500 g plain four
  • 90 g sugar
  • 300 ml milk
  • 1tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground all spice
  • ¼ tsp fresh grated nutmeg
  • 60 g butter
  • 1 large egg
  • 140 g sultanas (or a mix of currants, sultanas and raisins)
  • 30 g mixed peel (optional)


Crosses
  • 2 tbsp self raising flour
  • 2 tbsp cold water

Glaze
  • 4 tbsp sugar
  • ¼ tsp cinnamon
  • 150 ml boiling water
  • View conversion table
  • Preparation
  • Sift together flour, spices, salt and yeast to evenly distribute.

METHOD

In a small saucepan gently heat the milk over a low temperature and melt the butter into it.

In a separate bowl beat the egg.

Add the milk and butter mixture to the flour and mix thoroughly. Add the egg and mix well to form a dough.

Work in the dried fruit and peel.

Turn the dough out onto a lightly floured surface and knead until it feels smooth and is no longer sticky (approx 10 mins).

Place in a lightly oiled bowl, cover with plastic wrap and place in a warm spot to prove.
Leave for an hour or until doubled in size.

Punch the dough down and then separate it into 12 equal portions.

Place the buns close together on a lightly greased baking tray.

Cover and allow to rise until doubled in size and very light (approx another hour).

For the crosses: Mix the flour and water thoroughly to form a thick paste. Spoon into a zip-lock bag, cut a little hole out of the corner of the bag and use it to pipe the mixture in crosses on top of the buns.

Bake the topped buns at 220°C for 15–20mins.

For the glaze: Mix together all ingredients, dissolving the sugar in the boiling water. Brush over the buns lightly while still hot.