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Cous cous bread

One of the nice things about living in a remote place is that you get to try out lots of inventive recipes.  This is partly because you have time to do things without the distractions of modern life (she says writing a blog post from a field camp in Antarctica) but also because the selection of ingredients is often somewhat eclectic.  We bake a lot of bread out here at Cape Bird and we’ve been experimenting a little this year.  One of the winning recipes is an adaptation of Alison and Simon Holst’s rice bread recipe from their excellent New Zealand Bread Book, bought about by a seemingly never-ending pot of leftover cous cous.  It’s particularly good if your cous cous has bits of sundried tomato in it like ours did.


Cous Cous (Rice) Bread

3 t Surebake yeast
1 cup warm water (plus a little more depending on how wet the rice/cous cous is)
2 t sugar
1 1/2 salt
2 T oil
3 T non-fat milk powder
1 cup wholemeal (or country grain) flour
2 cups high grade flour
1 cup cooked rice (i use brown rice or cous cous)

  1. Mix yeast, water and sugar in a bowl and leave for 5 mins.
  2. Mix in rest of ingredients and knead for 10 mins.
  3. Cover and leave to rise for an hour or until doubled in size.
  4. Knead again and place in a greased loaf tin.
  5. Leave to rise for another hour.
  6. Bake at 200C for 30 mins.


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28. Make marmalade

I love maramlade and I’ve always meant to figure out how to make it for myself – I mean it can’t be that hard, right? So when I found a recipe online recently, I decided I should give it a go.

It turned out to be super-easy, very tasty and cheap to make. And if you’re really clever (like me), you can make your own levitating maramalade! I’ve copied the recipe below in case the link disappears. I made 11 jars based on this recipe (I used giant fruit) and need to track down Paddington Bear to help me eat it all!

Magic Levitating Citrus Marmalade
2 grapefruit
2 lemons
2 oranges
2 1/4 litres water
Sugar – 1 cup for each cup of fruit pulp

Wash the fruit and cut into small wedges. Remove any excess pith, blemished parts and the pips. Place the fruit in a kitchen whizz. Whizz the wedges until they are chopped into fine pieces. Place all the pulp into a large saucepan and cover with the water. Bring to the boil and boil for 45 minutes until the fruit is soft. Let the fruit pulp cool down slightly. Measure the pulp in cupfuls and return it to the large saucepan. You may wish to leave the marmalade at this stage and continue making it the following day. Add 1 cup of sugar for every cup of pulp. Bring the pulp back to the boil and stir until the sugar has dissolved. Boil briskly and stir regularly until the “setting stage” is reached. This can take up to 50 minutes. Place 1 tsp of mixture on a saucer and allow to cool. Run your finger across the top of this cooled marmalade and if a skin forms across the surface, then the setting stage has been reached. Take the marmalade off the stove and cool for 10 minutes. Place into sterilised jars using a ladle or small jug and seal firmly with hot rubber-lined lids. As the jars and marmalade cool, the lids will be sucked down and may even make a popping sound. This indicates a secure sealing of the marmalade. The marmalade can be stored in a cool, dry place and will keep for a number of months.

I bottled mine in recycled jam jars, the ones with the lids that go pop. To end up with levitating marmalade, turn the jars upside down after you put the lids on and leave to cool. Enjoy.

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