Archives For tassie farm

The best Hot Cross Buns
This no knead hot cross buns recipe is the yummiest and easiest you’ll find. So irresistible, you’ll need to make a dozen at a time!

Ingredients: (for 12 buns)

3 cups flour
1.5 cups water
1/4 tsp yeast
1 and 1/4 tsp salt
Dried fruit
1/4 tsp allspice
1/4 tsp cinnamon

The ‘cross’ mixture:
1/2 cup of flour
4-5 tbls of water
Make sure this mixture has a good consistency. Pour into a zip lock bag. Cut a small corner off the zip lock bag to make an icing bag.

Method: 5 easy steps
Step 1: Mix ingredients together and cover mixing bowl. Leave in a draft-free place for 16-20 hours (no more).
Step 2: After 16-20 hours, preheat oven to 200 degrees and place stoneware or cast iron pot with lid in oven. No need to grease your pot.
Step 3: Flour your bread board then scrape bread mixture onto the board. Do not knead just fold each corner to the middle. Divide into 12 portions and roll into buns.
Step 4: Take your pot out of the oven and place your 12 buns in it – don’t worry if they touch. Cross the buns using your home made icing bag. Be quick as you don’t want your pot to cool too much.
Step 5: Bake at 200 degrees for 30 minutes then take the lid off and bake for another 20 minutes or until golden brown. While the hot cross buns cool, the spicy fruit aromas will fill your home, making you extra Hoppy!

And if you want to see how easy it really is, watch this 30 second video https://vimeo.com/92292935

A special thank you:
To all the Friends of The Farm who share their recipes with us, our tummies say thank you. Georgie gave us the no knead bread and bun recipe. Margaret and Kate jotted down these two cake recipes which we’d like to share with you  http://thetassiefarm.com.au/chocolate-truffle-cake-recipe and http://thetassiefarm.com.au/raw-chocolate-mousse-cake

Scores of summer fruit

April 4, 2014
summer fruits tassie farm 2014
Summer has vanished but the season’s tastes still linger. Plums, apricots, mulberries, blueberries, strawberries and cherries – all grown on The Tassie Farm. Here is the score sheet for our small but memorable harvest:
Plums 8/10 thanks to our bird netting.
Apricots 4/10 (ordinary) but plentiful enough to make two batches of jam which scored 9/10.
Mulberries 9/10. We didn’t net and there were still mulberries to pick at throughout the season. Even the ducks enjoyed a few of the low hanging fruit.
Blueberries 6/10. Not a bad score especially seeing it was our first-ever crop. We probably enjoyed two or three desserts.
Strawberries 3/10 very disappointing harvest thanks to greedy rabbits. All up only a few bowls full.
Cherries 10/10 and we even were able to enjoy some for Christmas and wear them as earrings!

Garlic oil recipe

July 15, 2013

garlic 2013 garlic oil
Garlic Recipe III: shared by Tim Tam, a friend of The Tassie Farm. 

Ingredients and Method:
Use onion, chive or garlic that has gone to seed – ‘flowered’.
Crumble the flower heads gently and discard the stem.
Choose a fry pan – medium size. Make sure the fry pan base is covered with extra virgin olive oil.
Sprinkle the heads into the pan. Do not heat the oil until the flowers are in the oil.
Slowly heat the oil (low heat only) so the flowers gently infuse the oil with their flavour. Avoid browning the flowers.
Taste the oil – there should be a hint of onion, chive or garlic depending on which flower you use.
Turn off the heat and allow to cool. You can leave the flower heads in the oil or remove. This is up to your personal taste. It will just depend on the depth of flavour you want.
Making garlic flower oil is just one example of how Kerry and Nick make sure nothing goes to waste on the farm.

winter-solstice-garlic-planting-tassie-farmSolstice is an astronomical event that happens twice a year – once in summer and once in winter. This year, Winter Solstice in the southern hemisphere falls on 21 June. So, today is the shortest day of the year. Yesterday was 2 seconds longer! So, Happy Hump Day – we can now count down to Summer Solstice, 22 December, which is the time to harvest your garlic.

The other date to remember is Spring Equinox, 22 September, when the Earth’s poles are the same distance from the Sun. On this day there are roughly 12 hours of day and 12 hours of night.

Sources: www.museumvictoria.com.au and www.bom.gov.au 

 

Tasmanaian-Artist-blacksmith-association
ABC 7.30 Tasmania ran this closer on Friday night. Blacksmith exhibiton from the ABC’s Tasmania, 7.30 report Just click on the link to see what’s on-show at the Bent,Twisted & Upset Exhibition in Hobart’s Long Gallery until 6 June.

Nick-Attfield-Blacksmith-Tasmania-Tassie-Farm
No pre-show jitters for this smithie. Nick Attfield, makes headlines in the Hobart Mercury.
In fact, Nick and his fellow iron men are looking forward to tonight’s opening of Bent Twisted & Upset, presented by the Tasmanian Artist Blacksmith Association.

Tasmanian-Blacksmith-Exhibition
Tasmanian Blacksmith and Tassie Farm’s very own Nick Attfield, fires up in a new exhibition.
Official Opening Wednesday 22nd May, 2013.
Presented by The Tasmanian Artist Blacksmith Association, Nick will be joined by fellow smithies Ben Beames, Pete Mattila, Richard Martin and  Simon Pankhurst. This melding of sound, moving image and sculpture will also involve Violent Femmes bassist, Brian Ritchie and artisits Dr Deb Malor, Nick Smithies, Mosh Zsabo and Stu Williams. For more information click on one of the links below.
www.facebook.com/pages/Tasmanian-artist-blacksmiths-association
https://www.facebook.com/nick.attfield.33http://nickattfieldwroughtiron.com

Dairy farm moo-nlights

April 17, 2013

large-whites-piglets-cwa-jean-miles
The world’s largest turnstyle dairy wasn’t enough for our 3 badge show judge.
There were still a few hours left on the clock after milking 500+ cows (twice a day) and working from 4am-7pm, so Jean and her husband, Neville, thought they’d farm pigs too! They had Large Whites for about 7 years on a separate, rented property – 10 to 12 sows and 70 to 80 young ones growing to be sold as porkers. Large Whites originated in Yorkshire and are also known as the English Large White or the Yorkshire pig. The Large Whites (pictured) are not very large at all – these piglets were once Kerry and Nick’s who have also kept Wessex Saddlebacks and now Durocs and Berkshires.

How the menagerie began

February 12, 2012

2 bad pigs

“The hens won’t lay unless we feed them porridge in the morning.”
“The pigs have broken out of the pen and are running amok in the orchard.”
“Clever Hen now knocks on the front door with her beak before we let her into the house.”
These were just some of the daily tidbits Kerry would share with Jane on their way to work.
“We should be publishing these stories,” Jane kept saying. “Let’s start up a blog and tell people about the farm.”
And that’s what they did.
So, welcome to The Tassie Menagerie – a place for anyone who’s interested in art, design, animals, vegie patches and what country life is like in Tassie’s south.
After all, this blog is inspired by the everyday events at Kerry and Nick’s 23 acre farm in Middleton on the glamorous sounding D’Entrecasteaux Channel. Click on the About Us tab to find out more.