Category Archives: Family

There is nothing better than the connection of family.

What’s He Waiting For, I Wonder?

He gets very excited when he sees a lizard, chasing after it with a heightened sense of focus. In stealth mode, running low to the ground he comes to a stop as he reaches the wall only to look up at the escaping lizard with chagrin.

Nermal, the lizard chaser…
©2017 Regina Martins / @gianamar

WordPress Weekly Photo: Waiting.

 

Flowers

Che and I are spending the night at my folks. Tomorrow the whole family is coming over. I’m looking forward to it as it’s been a while since we’ve all been together. I bought my Mom the gorgeous bunch of roses you can see below. 

A Thank You

I am humbled by the response my last post received (The Dripping Thoughts) – thank you! I am grateful for having you as a reader of Wide Eyed In Wonder, and for coming by from time to time.

This is also a message to let you know that I am going to be out of town next week for a couple of days. I’m going to spend sometime tonight scheduling posts so that this space remains lit.

I spent yesterday working on my other blog – The Agile Way – I’m excited about it. I’m having some styling issues and need to make sure that they are not browser related before getting on to the WordPress forum.

Che and I spent this weekend replenishing gas for the heater, food for the tummy and LED lights for the dining room. Today we had a delightful day at the flea-market (I love these) and the visit wouldn’t have been complete without pancakes with sugar and cinnamon and a cappuccino, whilst sitting in the warm winter sun.

I’m going to spend sometime studying for my social entrepreneurship exam next Sunday (yes, an exam on a Sunday!) and as the temperature drops outside I will move into a warmer part of the house, switch on the heater and snuggle down for a comfortable evening with Che.

I hope that you are having a great weekend!

Regina

 

Hot Tea And Raisin Bread

Sunday afternoon and time for tea. It just seems the right thing to do. On a cold Sunday afternoon. With raisin bread. So comforting.

The raisin bread is busy rising. I use a bread maker from start to finish. Che and I have not regretted buying this wonderful machine. The recipe is simple – it’s not my original but the one that comes with the bulk packs of sticks of 7g dry yeast.

Rising raisin bread – that’s quite a mouthful and it’s not even baked yet…
©2017 Regina Martins

Ingredients:

  1. 125ml lukewarm water (1/2 cup)
  2. 80ml lukewarm milk (1/3/ cup)
  3. 1 large egg, beaten
  4. 5ml salt (1 ts)
  5. 60ml sugar ( 4 tbsp)
  6. 60 g butter, cut into pieces
  7. 420g cake flour (3 1/2 cups)
  8. 7g dry yeast
  9. 140g raisins (200ml)
  10. Milk to brush
  11. Sugar to sprinkle

Method – step 1:

  • Place ingredients 1 to 8 – in the order written above – into the bread machine pan (make sure the paddle is in position and secure) – the first time I made bread I forgot to put in the paddle and was quite surprised when the ingredients weren’t mixing.
  • Select setting 5 or sweet setting on your machine. Select loaf size (900g/1lb/1.5lb – I chose a 1lb loaf) and colour setting.
  • Press start.

Method – step 2:

  • When the ingredients have mixed well and the machine beeps to indicate it is going to start the knocking down stage and that new ingredients can be added – open the lid and add the raisins.

Method – step 3 – it’s optional but I like to add it:

  • When the time shows 1h15 on the machine open the lid and brush the top with milk and sprinkle with sugar for a golden crust.

And there you have it. Wait for the machine to finish, let it cool only a bit, about 10 minutes or so, turn out the loaf and enjoy. With hot steaming tea.

It’s risen nicely
©2017 Regina Martins

The recipe recommends to glaze the loaf with a sugar water mix for a shiny finish but I don’t do this, the sugar sprinkles are enough. It’s not meant to win any looks competitions. But it does look good, don’t you think?

Already and sliced
©2017 Regina Martins

 

Mrs S’s Italian Sauce Recipe

After posting this pic on social media yesterday I got a few requests for the recipe. As I began writing down a recipe that has been handed down mostly experientially I got to reminiscing how it came to be part of my family’s food history.

Bumper crop of my folks’ tomatoes being turned into Italian sauce #italiansaucemadebyportuguesecook

A post shared by Regina Martins (@reginatmartins) on

These are my memories of that time, and names have been changed to protect the innocent. 

Mrs S was an Italian lady I met when I was a child. She taught my Mom how to make this sauce and it’s the only recipe we ever use. Mr S was my Dad’s employer, very rich, very very very fat, and had a mistress he openly and unashamedly ‘dated’.

Where Mrs S was matronly in appearance, the mistress (we’ll call her Donna G) was a blonde version of Sophia Loren. We got to meet both of them, not at the same time, although each lady knew of the other’s existence. Both ladies were friendly and pleasant to me.

I remember being quite confused by this situation, and I remember my folks explaining things to me in a way that my 9-year old self could understand.

Ok, back to the recipe…

Tomatoes galore – photo taken by my Mom
©2017 Regina Martins

My folks have a bumper crop of tomatoes this year. They’re growing all over the garden, amongst the flowers and bushes. I love the idea of a garden being both beautiful and edible, and my folks certainly have this.

The secret to this recipe is to layer or build the flavours and the simmering allows them to develop and deepen.

The longer it simmers the deeper the flavours allowing them to develop. The best sauces have simmered on a low heat for 1- 2 hours – this takes courage.

Mrs S’s Italian Sauce Recipe

Ingredients:

Onions, lots, chopped

Tomatoes, lots (peel, pips and all), chopped coarsely or quartered or sixth’d if large (I used about 15 – 20 medium ones – see pic above)

Red paprika pepper – half a one – coarsely chopped

Red wine, to taste

Salt

Cracked black pepper

Sweet paprika powder, 1-2 tsp

Cumin powder, 1 tsp

Coriander powder, 1 tsp

Olive oil

Garlic to taste, chopped

Basil leaves – optional

A note on the onions - the more onions the better, thicker and tastier the sauce - I usually put between 3 and 6 large ones, white ones (never tried it with red, I’m sure it’s lovely).

Method:

  1. Chop the onions finely – I prefer using the food processor for this.
  2. Heat the oil in a large pot (oil quantity, Jamie Oliver style, glug glug glug…). Once heated, add the coarsely chopped paprika pepper and the paprika powder, and turn the heat down slightly.
  3. Allow to soften a bit then add in the onions and stir to coat with the oil and paprika mixture (the oil will be a yummy reddish colour). Braise until soft.
  4. Add the cumin and coriander powder and mix. Coriander tends to absorb the oil, so keep an eye on this. Let fry for a minute.
  5. Add the tomatoes and garlic and mix well. Allow the flavour to develop for about 5 minutes.
  6. Add the wine, salt and pepper. Stir well.
  7. Allow to simmer on a low heat for a looooong time.

Keep stirring every once in a while. If it starts to slightly stick to the pot (slightly, not burn), just stir it loose, this is part of the layering of flavour. Remember the courage bit.  Wine helps (drinking it, not adding more as this will just make the sauce too liquid. Drinking it on the other hand helps with the courage).

So when is it ready?

Italian sauce with fresh basil leaves from our garden
©2017 Regina Martins

At the end of the day it’s about what it tastes like to you. The moment it tastes yummy, it’s done. When done, stir in whole basil leaves.

I like to blend it to make the sauce into a smooth consistency. Leave chunky if you wish.

Tip: If the tomato is too acidic, add 1 tsp of sugar.

By far the most popular use of this sauce is over pasta and I confess that this is my favourite pasta dish of all time, plain, with lashings of parmesan cheese on top. Che and I will also be using it when we make pizza.

So there you have it!

Hope you enjoy it as much as I have cooking and especially eating it. Let me know how it turns out.

Feel free to Like or Share this recipe.