I plan on making this a bit more foodie orientated as I LOVE food and everything that goes with cooking. I still make aprons

I still love purple and am about to go on a fabulous European holiday so if I can work out how to do this overseas and add photos to the blog you should see some great things. Watch this space

New life new me....pieces of old me still here

Where to start...well lots of things have changed since 2013 we did open a cafe it was a burger joint...we were successful ...work wise we had a good 3 years and some great customers visited over and over. We sold the business is October 2015 after some personal disasters struck. Split with partner of 21 years who decided a younger blonder German friend of ours was more suited to him...won't go into details....needless to say I have suffered an enormous amount of grief and suffering and have moved from Tasmania to Queensland. Sadly I left my kids who are both grown up and have there own lives. I also have a beautiful new grandson. So I've taken up paddle boarding in the awesome weather and decided to come back to my blog and share some new experiences and some crazy and interesting parts of my life with whoever may want to read about it. Watch this space groovers!!

AWESOME BURGERS IN CYGNET!!

COMING SOON DEVOUR TAKE AWAY in CYGNET TASMANIA

Well the good news is after what seems like years of delays (its been approximately 6-8 weeks) it looks like we will be opening our new take away cafe in about 2 weeks...HOORAY!! Look out Cygnet you are about to get some AWESOME food fast!!

New Aprons to share....and news from the business front

I was at the last cygnet Market and my neighbor from across the road came to tell me how much she loved her apron she recieved as a gift( thanks janene) and that she would love another one. It was the week before mothers day and I only had one ladies apron left and it was pretty but she wanted something in a bit darket colours and with a pocket
on the colourful side...I usually put the pocket on the plain side. Here is what I came up with and when I gave it to her this afternoon she was very complimentary and loved it (great this is the plan I like to stick too, as I put a lot of thought into what goes with which spot or dot or colour...anyhoo its not always about ME!!) So I thought while I was here showing off one I have sold...I would show you another one I have sold but its still in my possesion and I wanted to share it as the colours are fabulous

I called it african dream as the colours are not the typical african colours you see. In fact I havent taken the best photo of it either I was trying to work out how to take a pic so you can see both sides of the ladies apron as they as well as the girls are all double sided.

This one is FOR SALE $30 plus $6 postage and handling(AUSTRALIA only prices contact me for international)  The colours again are really cute but vibrant reminded me of Aztec type pattern but the pinks blues and browns really come together and make is something special with the polka dot flounce.



And one thing I have not forgotten is the young boys out there who like to cook and in fact the teenage boys and young men. I have made a special apron for a lad in WA who I hope to get a pic on here or on the purplepumpkinaprons facebook page (please come and join us on facebook if you havent already) So here are 2 of my boys aprons size 6-12 they are $18 plus $6 postage and handling

And finally I thought I would put a pic of me wearing a great purple hat that a very special friend bought me(thank you princess moonheart) My imaginary friends out there in blogger land will appreciate it I'm sure

oh the news on the business front...well lets just say there is DEFINATELY something in the pipeline for us this year...not far from home...watch this space...

MINCE PIES...are they only for christmas time??

Thought I would share a recipe for mince pies (or tarts whatever you like to call them) from sunny rainy sometimes hailing (and that was just yesterday)Cygnet
I only have a rough estimate on the fruit mince because I just make a big batch at the start of December to use in muffins and mince pies when its xmas
FRUIT MINCE
500g sultanas
200g raisins
200g currants
100g glace`red cherries
100g dried apricots
100g dates
1 cup brown sugar
1 cup brandy(yes it sounds a lot but it all gets soaked up and the more you toss it around and leave it to marinate the better)
2 grated apples
A welcome addition to this is also 100gchopped pistachios and 200gdried cranberries
PASTRY
250g plain flour
150g butter
100g caster sugar
1 egg
1/2 tsp vanilla
pinch of salt
Rub butter into flour with the pinch of salt

til it resembles breadcrumbs.

Add the sugar and give a stir through. Then add your egg and vanilla and mix thouroughly till it molds into a ball. This is quite a wet mix so it allows for a fair amount of flour when rolling.

Roll out to approximately 1/2 cm thickness. Use 2 cookie cutters of different shapes the larger one for putting into a greased patty pan tin, also known as a drop scone tin. The smaller cutter to use for the lid of your tart.

Put the larger size piece of pastry into the tin until the tray is full then put approx 1 teaspoon of fruit mince into each tart base. Using some egg wash, brush around the lids before you put them onto the tart bottoms.This is to ensure the lids stay stuck to the bases. Egg wash the tops of the tarts and sprinkle with sugar.( prick a small hole in top of pastry to allow hot air out and no exploding tarts!!)



uncooked tarts

Put into a moderate(150-160) oven for approximately 20 minutes, until they are golden on top. take out of oven and let cool on wire rack then sprinkle with icing sugar and serve by themselves or with cream and icecream.

I also made Mr Purple Chef a special treat and used the same pastry and fruit mince and just made him a slice.





Its JAM SEASON in Cygnet.

Ok with the aroma of strawberry jam now absent from my house(OH boy it smelt so sweet and dreamy...YUMMO). I thought I would share this recipe for strawberry jam with you all to try or just read and imagine us enjoying it.
I was given a couple of kilo's of strawberries last weekend by a lovely new friend we met through cricket. I will tell you all the same as I told Marie...if you want to make jam buy yourself a $12 candy thermometer from a kitchen shop. It takes all the guess work and putting plates in the freezer and setting tests etc away from it. It makes jam making more fun than you think. Once you have jam making down pat then relishes and pickles are easy. First things first PUT ON YOUR APRON...the prettier the better...and put music on and enjoy yourself (grab a glass of wine if that's your fancy....or a lindt chocolate ball or ten...oh thats my fancy..)

STRAWBERRY JAM
2.1 kg hulled strawberries(approx 2.4 before hull)
1.6 kg warmed sugar
150ml lemon juice
150ml water

METHOD
Put all ingredients in heavy based saucepan & warm gently without boiling and stir with wooden spoon.

Increase heat slightly and without boiling stir for 10 minutes until sugar has dissolved. Increase heat and boil for ten minutes stirring often(PLEASE DONT LET IT CATCH) turn it down to a gentle simmer and start  skimming scum off top( there is a lot from strawberries are they are made up of a lot of liquid)

 check temperature with candy thermometer and simmer til it gets to about 105 - 106 degrees. this will take approximately 20 minutes

(times can vary between electric and gas cooking equipment also)
Take off the heat ( being very careful as jam does burn if you spill on your skin.)
 Pour into preheated sterilised jars. Put the lids on and invert them for 2 minutes. Turn them back over and let cool. Label and date. Store in a cool dark place for 6-12 months. Refrigerate after opening for up to 6 weeks.

I have also done a little experiment that worked very well so I can recommend it. Soak your strawberries in butterscotch schnapps for 2 days before you make the jam...DIVINE...