Vought F4U-5 Corsair at RAAF Williams Point Cook, Victoria

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From time to time the RAAF Museum at Point Cook have flying displays. Last Sunday a WW2 F4U-5 Vought Corsair was flying. Aerobatics, no less. The plane has folding wings, which probably gave the original pilots some hairy moments. There were a lot of people watching the display and it was a glorious day for it.

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Don’t ask me what the other planes are. He Who Eats All of Our Leftovers would know. The speck in the sky in the picture below may or may not be the Corsair, I forget. Sorry.

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This plane is from the RMIT Flying School. I do know that flying in a plane with the wings above the passenger bit is lovely, because when you look down at the ground there are no wings in the way. It was also a lovely day for a picnic. S and I took a book.

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Honeycomb Cupcakes

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When I was growing up in country Victoria, we called Cupcakes ‘Patty Cakes.’ I don’t know when the name went out of fashion, but if you say Patty Cakes now, no one knows what you are talking about.

125 grams butter
1/3 Cup caster sugar
2 eggs
75 grams runny honey
1 Cup self raising flour
2/3 Cup rolled oats
1/2 teaspoon baking powder
1 tablespoon milk

Beat the butter and sugar, then beat in the eggs and honey until just combined. Fold in the flour, baking powder, oats and milk.
Divide mixture evenly between 12 large patty pan cases. If you sit the patty cakes inside a muffin tin to bake they will hold their shapes, if left unsupported they can flop all over the place.

Bake at 170 degrees Celsius for 20 minutes. Ice when cool.

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Caramel Icing

30 grams butter
1/4 Cup brown sugar
1 tablespoon milk
3/4 Cup icing sugar

Melt the butter in a saucepan, add the sugar and stir without boiling for two minutes. Stir in the milk, then gradually stir in the icing sugar.

Top with a crunched up Crunchie.

Life Advice for My Daughter and Nieces #2

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It is the little things in life that make me happiest, for example; looking at my toe nails when they are painted.

Lemon Syrup Cake

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Still trying to use up lemons…this cake is very good though.

125gm butter
1 Tblspn lemon zest
2 eggs
3/4 Cup caster sugar
1 Cup self raising flour
1/2 Cup plain flour
1/2 Cup milk

Syrup

1/2 Cup lemon juice
1/4 Cup caster sugar

Cream the butter, sugar and lemon zest then add the eggs one at a time. Using a metal spoon, mix in the flour alternately with the milk.

Bake in a 20cm lined square cake tin at 180 degrees Celsius for 35 to 40 minutes.

Once cake is out of the oven, prick it all over with a skewer and pour the syrup over. Let the cake cool in the tin.

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Stir the lemon juice and sugar together until dissolved.

Caramel Sauce

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He Who Eats All of Our Leftovers loooooooves Caramel. So I thought he would love this Caramel Sauce, which I served on top of ice cream which was sitting on top of a waffle.

Unfortunately I forgot to toast the waffles, and the ice cream had gone icy.

Oh well. The Caramel Sauce was delicious eaten off a spoon.

1 Cup caster sugar
1/4 Cup cold water
1/2 Cup hot water
400gm can sweetened condensed milk
1 Tblspn golden syrup
1 tspn vanilla extract

Stir the caster sugar and cold water together in a heavy saucepan over a low heat without boiling until the sugar has dissolved. Brush down the sides with a wet pastry brush to get rid of the sugar crystals.

Boil for ten minutes without stirring until the mixture turns a caramel colour. Remove from the heat and CAREFULLY pour in the hot water. (The mixture splatters and it would be easy to burn yourself at this bit).

Return to the heat and stir until the mixture is smooth again.

Remove from the heat again and sir in the sweetened condensed milk, the golden syrup and the vanilla extract.

Serve over ice cream, or puddings or cakes. The sauce will keep in the fridge for a couple of weeks (or a day or so if you’re like us and eat it off the spoon).

Nutella Cheesecake

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I bought a spring form cake pan ages ago and have been busting to use it ever since. Never mind that S says she doesn’t eat cheese – I lied and told her it was a chocolate pie. He Who Eats All of Leftovers says he doesn’t like hazelnut, but that didn’t deter me – I lied to him too and said it was chocolate pie.

As it turned out, I was the only one in the household who didn’t like Nutella Cheesecake, probably because my conscience got the better of me. He Who Eats All of Our Leftovers and S loved it.

This cheesecake is very, very rich. It probably should have had hazelnuts sprinkled on top too, but then no one would have eaten it.

250gm Arnott’s Marie biscuits (sweet, plain biscuits)
100gm melted butter (you may even need more than this, I find making biscuit bases to be a very inexact science).
400gm Nutella
500gm cream cheese
1/3 Cup icing sugar
chopped hazelnuts for a topping (I left these out).

Smash the biscuits into a fine crumb (I usually use the three bag and rolling pin method, but this time I got with the program and used the food processor. Washing out all of the food processor bowls and components is a pain, but is not as annoying as sweeping biscuits crumbs off the floor when the bags split after being smashed with the rolling pin).
Mix the biscuits with the butter and a tablespoon of Nutella.

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Press the mixture into your **ta da** spring form pan and put it in the fridge to chill.

Beat the cream cheese and icing sugar together, then beat in the Nutella.

Spoon the Nutella mixture over the base and sprinkle hazelnuts over the top. Refrigerate.

Cranksters Cruise at Nagambie

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It is spring and that means the Victorian Hot Rod season has begun. The Cranksters Hot Rod and Kustom Club of Victoria put this great run on at Nagambie, in central Victoria. These pictures were taken at the Show ‘N Shine at the Nagambie Lakes Regatta Centre.

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Panel vans and chiko rolls, how Australian is that?

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He Who Eats All of Our Leftovers spent some time looking underneath this Customline, to check out how the towing arrangements for the van.

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I like the bare metal look.

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And Toranas.

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The Cranksters could not have had better weather if they had ordered it.

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The critter is a little ripper.

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Pancakes 2

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The lemon in this picture was decorated by someone I work with. Anybody who cooks would probably not draw on a lemon, because then the zest is unusable. This particular lemon artist here has all of his meals cooked for him by his Mum.

The beautiful plate is from Honey-Bunny, who bought it at a garage sale.

I Cup plain flour
sprinkle of salt
1 egg
1 and a quarter Cups of milk

Sift the flour and salt, mix in the egg and milk.

Let the mixture stand for half an hour before cooling in butter.

Serve with lemon and sugar (or butter and honey, or butter and jam or whatever you like. Nutella and bananas might be nice).

Breakfast at Mac’s Lounge at Sunbury

I have to admit, I don’t like going out to restaurants for breakfast because it is socially unacceptable to order dessert with breakfast.

Quite recently, He Who Eats All of Leftovers, our niece S and I collected Honey-Bunny from the airport early in the morning before heading to Sunbury for breakfast.

For those of you who enjoy cricket, Sunbury in Victoria is the home of the Ashes.

We drove up and down the main street looking for a likely place to eat. Honey-Bunny very cleverly found good reviews and the directions to Mac’s Lounge on her phone while the rest of us were looking out the car window and arguing about whether to eat at the bakery or Mickey D’s. So Mac’s Lounge it was.

S had the children’s serve of pancakes.

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I had French Toast. Yum. They were just as good as dessert. French Toast is a recipe I will NEVER, EVER learn to make for myself, in case I end up the size of a house. I couldn’t finish my serving, which was huge, so guess who helped me with my leftovers?

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Honey-Bunny had eggs something or other (maybe Benedict?)

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He Who Eats All of Our Leftovers had pancakes too.

I can highly recommend breakfast at Mac’s Lounge. The French Toast was very, very good and came with ice cream, just like dessert.