Homemade Bubbles

I have to admit that for years I have been buying bubbles from the grocery store.

I have tried on numerous occasions to make them but the recipes just weren't working for me. I needed bubbles to flow. Not bubbles that would appear sporadically or one at a time. I most certainly dont have time for that - or the patience - not even the lung capacity to keep up with it once the demands start coming.

Until now...

You all should know by now that when I find a recipe - and it works - I have to share it. Not to brag but really so that if I can make your life easier in anyway ~ hells-bells ~ I am going to. I know that when I was a super young Mamma all those years ago and if someone could have shared how to make things a little simpler, it would have made life a lot cheaper. 

Blogging only came my way after the third kiddo, Garren.

Homemade Bubble Recipe

• 6 cups water
• 1 cup dishwashing liquid
• 1 tablespoon glycerin
• 1/4 cup syrup

pour water into the container you'll be storing the mixture in and slowly stir in the dishwashing liquid

try not to let this foam or bubble while you are doing it.

add the glycerin and syrup and once combine decant into your chosen bubble dispensers.

ours comes from the grocery store that when finished I just cleaned them up and stored them to be reused with my homemade mixture.

happy bubble fun 😊

Love ♥ Angela

 

Kneaded Rolls

I shared my very first attempt at Burger rolls on my My Story accounts on Instagram and Facebook this past weekend. It was such a huge success and I had so many requests for the recipe that I thought it best to save it here and share it with you all together.
I am by no stretch in any way or form an artisan bread maker like so many of my foodie friends are but when there's a recipe that is simple to whip up, that even I can accomplish it, I have to share it with you all so that you can give it a go too.
Cause really... Who doesn't just love the delicious fresh aromas of bread baking?
I jot down recipes as I go along and often dont think to save where they came from, do you? So, just know that I do not take any credit for this particular one.

 As you may remember from before I am all about what is easy and my bread maker machine was just that. Until I discovered No Knead Bread! Now that poor machine stands and gathers dust. I also have found that I am not as scared of yeast as I thought I was. The perfect bread calls for yeast, water, salt and flour. THAT IS IT. If you have those ingredient you are on your way to never buying store bought bread again ;)
These rolls do take a bit of time from start until ready to serve but it is so very worth it. And the kneading time.. well, think of it as your time infusing each roll with love and all those special intentions that magickal cooking can manifest for you and your loved ones.
For me, it was time out of my day to do just that!

Kneaded Rolls

• 1 tablespoon active dry yeast
• 1/2 cup warm water
• 1/2 cup milk
• 1 large egg
• 2 tablespoons oil
• 2 tablespoons sugar
• 1 teaspoons salt
• 3 cups flour
• 1 tablespoons butter

1. In a large bowl, stir in the yeast and warm water and lit it sit until dissolved. (this should take about 5 minutes)
2. In another bowl mix, whisk the milk, egg, oil, sugar and salt until combined.
3. Add this to the yeast mixture and stir until combined.
4. Add flour and stir until it becomes a shaggy mess like dough.
5. flour your counter and roll dough out onto the counter and knead for about 10 minutes.
6. The finished dough should be smooth and slightly tacky and spring back when you poke at it.
7. Return dough to bowl and cover. Let it sit in a warm place in your kitchen until it doubles in size. This should take about an hour.
8. Dust your counter top with flour and turn risen dough out onto it.
9. Divide the dough into 8 pieces. Shape each one into a ball.
10. Place your rolls on a baking tray and let them rise again. This should take about 30 minutes.
11. Preheat oven until 200 degrees Celsius.
12. Melt butter and brush it over each roll - this gives them that golden brown colour.
13. Bake until golden for about 15 minutes.
14. Let them cool to room temperature and enjoy.

Recipe for the Perfect Curry

I know it has been a while since I last updated. 

In the midst of Tristan leaving us for China and non-stop rain through the month, I honestly haven't had a spare minute to think. When I do, it's the fastest 5 minute share on our Facebook page or a flick of the forefinger through our Instagram feed. Both ever so quick and of course accessible on the go because they are loaded on my cellular. 

The mornings are certainly cooler and so much darker than before as with the early evenings. Today is even more so, thanks to the lingering cloud cover, that the kilo of beef curry cuts in the freezer beckon to be cooked up. And, I know I have the perfect recipe just for it. It has been patiently waiting for this perfect moment. Cold and cloudy with the chance of spicy aromas of Ginger, Cumin and Garlic and Cloves...

What You Will Need :

1kg of any type of Meat, Fish or Vegetable

Oil or Ghee for braising

Onion, Garlic, Ginger

Spices - Cumin, Coriander, Pepper Cinnamon and Cloves. 

Star Anise and Bay Leaves

Masala and Chilli powder

Tomatoes and Water or a couple of tinned variety.

and fresh Coriander to garnish.

 

Heat up your Dutch Oven pot (or any pot) with Ghee or Oil and braise about 2 Onions. Add Cumin, Pepper, Cinnamon and Cloves - about 1/4 to 1/2 teaspoon of each. You will eventually know which to add more of or less of as you go along and make more Curry dishes. Once golden, add Garlic and Ginger then your Meat, Fish or Vegetables and braise well. Sprinkle Chilli powder and half a teaspoon of Dhania powder (also known as Coriander), 2 teaspoons of Salt and the same of your brand of Masala. Again with the Masala and Chilli Powder I add tablespoons as my tribe are spicy hot humans. Maybe start off with a couple of teaspoons (or just one) and see how you go along. Braise all together then add Tomatoes and Water as needed. I add quite a few. In this recipe I added about 6 which I had blanched in boiling hot Water to help in removing the skins but you can use tinned Tomatoes too. I usually add a tin sometimes 2 depending on how saucy I want the finished meal to be. Throw in some Bay Leaves and a couple of Star Anise. Pop on the lid and let cook for 20 minutes on a low heat. 

Serve with Rice or Roti and Sambles.

Garnish with fresh Coriander Leaves.

Serve, Eat & Enjoy! 

Another Raise Bed For The Kitchen Garden.

 

and more additions to the kitchen garden…

when I received a whatsapp message from Rob on a friday afternoon that ended along the lines of… “im going to be a little late,love – i will fetch Josh and we’re heading off to Bits n Pieces farm… ” I knew deep down and right to the tipy top of my Witch’s pointy hat that when he arrived home, at the Cottage, I would be the happiest Witch alive. It really doesn’t take much to make me happy – really… I am happiest when there is surplus amounts of poop from Bits n Pieces farm all about my garden.

And arrive with poop he did. More than ever before. The back of his pick-up + a trailer load to be exact. H A P P I N E S S

From posts before you may have noticed our move of our Kitchen Garden from behind the Lapa to now aside the Cottage were we can keep a closer eye on our wildlings – away from the pesky fingers of the Vervet troupe that terrorise our lands. It has been wonderful and we have already harvested so much more than we ever thought we would in this slow but magickal process. I now get to add more wildlings to our new raised bed for more magick and abundant harvests to come. With surplus more poop for another bed to fit perfectly alongside the new one, in the next few weeks to come. We haven’t yet, erected any form of boundary except for the extra mesh fencing we are currently using. We will have to once the last bed is in place as our dear Zeus tends to think these raise beds are a place we have all made just for his afternoon naps. We do have a good amount of deconstructed pallets that may just be perfect for this project.

The men folk found an abandoned container pot alongside the babbling brook and carefully emptied and moved it up to the Kitchen Garden. This will be for growing potatoes. In container gardening news – our tomatoes have flowered and have the most precious green tomatoes growin… And the Heartsease… well I have added them to my salad lunches all week with a few to the flower-press (a little sideline project I haven’t done since I was a young girl). I will let you know how they all come along.

How are all your kitchen gardens faring?

Woolen WIPS

Bonnie bear is complete, well almost. I am pleased. I know that in all her imperfections she is made with love for our sweet girl and there will be no other one like her out there. I loved the play on colours with these prints. I plan to use what is left of the skein for a Foxy Neckwarmer in each colour and if enough just maybe a Baby Star Gnome in each too for Our Shop.

I cast on for her frock through the week and with good judgement I will be done before the big day. Now, for a pretty box to gift it in.
I will share the dear Bonnie on the big day!

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I love adding woolen rows to my needles and watching as the hoops and loops and stitches transform into something sweet and beautiful. I would love for you to join me here every Wednesday for Woolen WIPS and share a link to your blog in the comments below, or a tag on Instagram #woolenWIPS of your knitting or crochet.

Woolen WIPS

Hot off the needles and oh what a difference from all the ones before. I think I am quite enthralled by this rich creamy double knit Foxy Neckwarmer. I have made quite a few before, all different colours on different sized needles with different gifted balls of wool. I may have a soft spot for this one and I may just keep it for our a sweet little girl's neck for the Winter to come instead of adding it to our handmade shop.

I cast on for a knitted Bonnie Bear this week. I have knitted one before for Danika, with left over Teaberry but I wasn't happy with the feel of it, so didn't go on to knit up the frock to go with it.

I've had it in mind for a long while now that I wanted to gift something homemade for her each birthday and when I was given Val Pierce's Knitted Bears All dressed up! I knew what it is that I wanted to knit for her for her first birthday. But it had to be just right! Finding the right wool sometimes proves to be difficult and often very expensive. I finally found Charity DK Pull-Skein Print in Gunmetal. Obviously not what I had pictured in my mind before walking into the Wool & Habby but when I saw it, picked it up and felt it, I knew it was the one.

I ended buying one in Gunmetal grey for the body and Italiano rose  for the frock.

Now, please hold all those finger and toes so that I can get it all done before her birthday next month.

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Hello there and welcome to my first Woolen WIPS link up party on the blog.




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Let It Be.

Hello there, Greetings, Sawubona, Merry Meet & Welcome.

I am so very excited to share here with you all. As you can see I am sporting a new look (again - but this time, to stay for a while J ) and a new url name.

I am officially angelaallan.com sweet beautiful beings!!

I am over joyed, excited and most certainly overly thrilled that I could shriek out with utter glee. Of course we are all still Where Wildlings Grow on the blog - I am still in awe of this name so it may stick around for a while longer. BUT the rest of it is me and my shenanigan-ly business-ness.

I was asked a wee while back why I wouldn’t use our blog name for my new self-hosted name for my very own site. And it’s really quite simple. After much thought and consideration, I knew that it would be a name that would need to stick and stay with me for a long while, something that I just couldn’t change with the New Moon or when some thought ticked over in my scrambled egg brain. Then it came like a light bulb moment.. Gosh darn, I’ve like had it in my life for about 38ish years – right? (Well except for a small few of them a decade and a half or so ago) Yes, it’s a name that might just surpass them all. (I shall insert a small chuckle here now). Blog names come and go, as you may all have seen with me. They are like the changing phases of our dear Luna, like our moods and that of the loved ones around us. angelaallan.com is one that will forge forward like its owner through all its phases.

Again to you all who stick around to see all the silly senseless sometimes mundane shares I post. I thank you from the deepest darkest parts of my heart. You all are so super special to me and my tribe and we so love having you connect with us.

Please bear with me as I carry on with the setting up process of my website. For me it’s always the fun part. It shouldn’t interfere too much with the post shares at all. In meantime my About page is up, our Shop is ready for me to add our goodies to and I’ve added the link to my Ravelry account for you to see what’s wip on the needles. Below are links to my Facebook page and the follow button to my Instagram account. You can also sign up to get each of our updates right in your Inbox, should you choose. The future holds spots for Sponsors to advertise here too. There occasionally will be links to pretty things I may be affiliated with – this sweet blog, here, cant fund itself you know. I do promise to share affiliate links that I feel are lovely and helpful to you and your tribe if your feel that this may appeal to you, you can Email me. I would love to hear from you, link up with you, build friendships with you! Oh goodness me – again… Thank you!

Now, I think that I have covered all the bits and pieces that come with an introduction? Did I leave anything out?

Oh yes, when pulling through the blog most of the comments that you had all made on the old blog did not filter through – the joys of not owning your own site I suppose. I do apologise and I hope you understand. I loved reading each and every one that was made by you all. I am deeply saddened that they didn’t filter through but I know in my heart that they were there to begin with. Thank you!

I leave you with a little something from the weekend (a pre-post - to come - so to speak.)

https://youtu.be/UqHEhbAlQZQ

[youtube https://www.youtube.com/watch?v=UqHEhbAlQZQ]

Beer Bread.

Bread is the staple of many today in South Africa, as it was in the past. I find that it’s a go to for toast with eggs (from our girls in the coop) in the morning for breakfast, sliced with cheese and variety of different toppings for lunches and even as fresh warm side-dishes with our evening supper. If we dont have bread in the pantry cupboard at all times – it's and absolute disaster. The boys lives just would not carry on further than that moment.

A couple of months back my Bread Making Machine went on the blink! Something to do with the turning thingie on the motor ma-gadget. Ok, so I was kind of lost when Rob tried to explain it all to me. So, the bits n pieces have been taken to a clever human who, when has a few moments in his busy day, will wind it or something. It’s been a while and said human is extremely busy. So, I have been trying my hand at a few handmade varieties.

Now, I know that most bread recipes call for hours of arm cramping... and kneading of dough, and then a whole long other waiting period of letting it all rise just to smash it all down again. But, frankly sweet people, this ol’gal just doesn't have the patience for that these days. The longest time I’ve spent waiting for a bread is for my One Pot Bread but that really doesn't have much leg umm arm work.

Beer Bread.

REALLY… what more do I need to say here? it's oh so quick and perfect as a side dish for those good ol’ traditional South African braais – right? And the man sure feels like he has contributed to the whole bread making process by sparing you one of his bottles of beer.

So, ovens on to 160 degrees Celsius to warm up while you busy yourself around the kitchen getting all your necessary ingredients and grease your loaf tin.

In your mixing bowl add 3 cups flour, 1 teaspoon salt, half a teaspoon bicarb (baking soda), 3 teaspoons baking powder and 2 tablespoons sugar.

(I then add a quick blessing… please note this is optional… *insert-twinkly-eye-sparkle-here*)

Now, pour in your fizzy beer and watch the magic bubbles. Fun – right?

Give it a good ol’ mix and then a quick ol’ knead and pop into your greased loaf tin. The whole shabam goes into the oven for 60 minutes and then... well.... wait. I'm sure there is plenty to keep yourselves all busy with  now, like clean up the mess (not always the most fun part).

Once done turn out to cool just a bit and then slice and slather with copious amounts of butter and OR (like I did) add my homemade caramelized onion jam!

Easy – right? Who said you couldn't make homemade bread? Let me know how yours turns out?

This delicious post is shared with the all the beautiful humans over at The Homesteader Hop.

One Pot Bread

One Pot Bread.... It really is! Ok except for the one bowl you mix all the ingredients in, this is truly a One Pot Bread recipe. Its so super easy, with just an over night resting period, and your family is going to love it!

I couldn't think of a better first recipe to share here... And, just a word of caution, once those aromas start wafting through the home, your specials will be lining up with the same questions every time...

WHEN IS IT GOING TO BE READY?

That my friends I will answer right now, before we carry on..... literally 35 minutes from the time that dough hits that oven.

So lets get to the recipe shall we.

3 cups all purpose flour

2 level teaspoons salt

1 level teaspoon instant yeast

1 1/2 cups water

*** cast iron pot with lid ***

Right, you got all of that?

In a bowl mix in your flour, salt and yeast. Add your water and stir with a wooden spoon. It should end up looking a little shaggy. Cover with cling wrap and slid to a safe spot on your kitchen counter and leave to rest overnight.

Then in the morning.... have a peek at your bowl and you should see that your dough has risen, almost doubled in size, and that there are tiny little bubbles everywhere. When you remove the cling wrap you can smell that yeast - right? Heavenly!

Switch your oven on and preheat it to 230 Degrees Celsius.

While your oven is getting all blistering hot turn the dough out on to a well floured surface and coat hands liberally with flour...I mean it - your really dont want to not coat them, it gets all messy and sticky... then tuck and turn the dough until it forms a ball. Cover the ball with cling wrap and allow it to rest for a bit.

Once the oven has hit that 230 Degree mark place your cast iron pot in for 30 minutes.

This is when you can go and pick a couple of herbs from the herb patch, check on the kids who have now started swinging dangerously from the new "swing" (which has been re-purposed from the jumpaleen) and this makes the dogs bark frantically on and on an on.... and on.. yell a little - then moan at Nugget our rooster as he tries to get amorous with the poor weathered looking egg laying, very broody girls AGAIN. And then... slowly meander my way back to the kitchen. That takes about half an hour.

Now, remove the very very hot pot and with floured hands carefully pop the dough in to it. Cut an X on the top with a sharp knife. Or in my case my sharp knife was in the dishwasher so I used my kitchen scissors. Cover with the lid and pop it all back into the oven for 25 minutes.

When the timer goes off, remove the lid, and bake for another 10 minutes.

Once done, turn out onto a bread board to cool... or as it is in my home... turn out onto bread board hand over bread knife and butter and allow the scavengers to consume!

There are times though, where I am left a slice to enjoy with an egg from the coop, Cherry Tomatoes off the vines and Basil from the herb patch.

This. That. The Other

Some of This....

Two Very Broody Gals.

Some of This....

Space ~ Reach for the stars!

Some of the Other...

Happy Halloween!

A little bit of Us....

Getting Our Knit On

Some mornings..... Just before school... These two best friends just have to get their knit on!

It is small things like this... that remind me to treasure moments!

Enjoy the small things friends.

Love
Angie xxx