Louise cake
When it comes to deciding on baked treats, most of us start with a peek into the Edmonds Cookery Book. Louise cake is a classic teashop favourite that has survived many editions of the Kiwi classic – no doubt due to its tantalising combo of cake, jam and meringue.
125g butter, softened
3/4 cup caster sugar
2 large eggs, separated
13/4 cups flour
11/2 tsp baking powder
3/4 cup plum jam
Coconut topping
2 egg whites
1/4 cup caster sugar
11/4 cups desiccated coconut
1/2 tsp vanilla
1 Grease a 20cm x 30cm slice tin and line with baking paper.
2 Cream the butter and sugar until light and fluffy, then beat in the egg yolks, one at a time.
3 Sift the flour and baking powder, then fold into the butter mixture. Mix thoroughly.
4 Press the dough into the slice tin, then spread the warmed jam over the mixture.
5 For the coconut topping, beat the egg whites until stiff. Add the sugar, a tablespoon at a time, beating well after each addition until smooth and glossy. Fold in the coconut and vanilla. Spread mixture over the jam.
6 Bake at 160°C for about 35 minutes or until top is lightly browned. Cool in the tin, then remove and cut into squares.
Top tip:Heating the jam gently will make it easier to spread. Be sure to cover all the jam with the coconut mixture or it may burn.
Super soakers
This might be an unpopular opinion but I love it when the weather gets colder because it’s an excuse to make a big batch of mulled wine and take plenty of long, hot baths. Here are two of my soaking staples.
Soothing bath bags
These are great for a number of reasons. You can make a luxury bag with lavender for a relaxing experience or you can opt for a more medicinal herb, such as flowering rosemary, which is good for soothing muscles and is both anti-fungal and anti-bacterial.
Take a square of muslin (I used an old nightie). Place on the square a handful of oats with some herb flowers, gather up the corners and tie together with string for a rustic look or a long piece of ribbon. Hang from the tap or drop in the bath. You can open it and use the oats as a scrub as well.
Baby Bath Wash
Baby skin is delicate, so it’s important that you use only the gentlest of soaps. This is perfect for little ones, but it’s also a good option for adults who have sensitive skin.
400ml water
80ml rose water
4 tbsp 100 per cent natural vegetable oil soap (look in your health shop for a good bar), grated
20ml glycerine
10 drops lavender essential oil (Note: Do not use essential oil on babies under three months old.)
Bring the water to the boil in a small saucepan, then add the soap. Stir until all the soap is melted, then take off the heat and allow to cool a little until just warm. Add the rest of the ingredients and pour into a squeeze bottle. Depending on the soap used, this may turn into a gel or remain quite liquid.
Simply squeeze into the bath. It will not bubble but it will clean and moisturise your baby’s skin beautifully.
Did you know?
You can freeze eggs! This was a great tip when we had hens, as sometimes we would be overloaded with yummy eggs and not enough time to use them!
Simply beat the eggs with one pinch of salt or sugar for each egg (depending on whether you will use them for a sweet or savoury dish), then pour into an airtight container and freeze. I pour mine into ice-cube trays so I can use them one at a time.
For best results, transfer the eggs to the fridge a day before you need them so that they can defrost slowly.
Helpful hint
Keep your gumboots in shape by putting 2-litre bottles into them when you’re not wearing them.
This also has the added benefit of keeping out any critters who might think they’re vacant and move in overnight.
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