The Tingle Factor Box

Roy Creates Crisp and Delicious Bread Cases

This week, Roy was hosting lunch for a few of his friends. Being so cold, he wanted to create something warm and delicious, but he also wanted something easy to prepare ahead of time and not too heavy. I suggested he try an old fashioned recipe for savoury bread cases, and he was very happy with the results. So this week, Roy Creates Crisp and Delicious Bread Cases. Come back next week for some ideas of fillings!

You Will Need:

• Sliced white bread
• Butter (melted)
• Muffin tins
• Fillings (of your choice. Roy will share two fillings next week, but you can use whatever you like)

Method:

• Preheat the oven to 180 degrees celsius

• Carefully cut the crusts from the bread. You can put these aside for the compost, or to feed to the birds.
• Use your palms to flatten the bread

• Brush both sides of a slice of bread with melted butter (be generous!)

• Gently push the bread into one of the muffin holes, manipulating it so the centre of the slice of bread is in the bottom. Press the bread around the edges and squash the corners together if needed to form a case, ready for filling
• Repeat with remaining bread
• Bake the cases for 20 minutes, or until golden and crispy
• Cool in the tin
• You can store these cases in an airtight container until you are ready to use them. 
• Heat them slightly to make them crisp before serving (if you are filling with a premade filling which also needs heating, you can do it all at once!)
• Come back next week for two filling ideas!

What's A Coddled Egg

Imagine, you are a housewife living in the 1960s. You have a busy life, what with looking after the household and the children, and sadly, this week it has been worse than usual. The children have all been sick, one after another, and you have had your work cut out caring for them. Your trusty egg coddler has had its work cut out too - one of the few things the children have been able to stomach is a soft egg!

When I showed the children this old egg coddler, they had absolutely no idea what it could be. Today, there are so many modern appliances designed to cook eggs in whatever way you desire, but this old fashioned egg coddler was completely foreign to them. Indeed, the children did not even know what a coddled egg was!

A coddled egg is essentially a lightly cooked egg. Strictly speaking, many will say a coddled egg must be cooked a coddling dish, like the one I showed the children, but food historians disagree. In fact, strictly speaking, a coddled egg is any egg which has a barely solid outer white and warm, but not set yolk - so very soft boiled eggs certainly qualify. Yet today, coddled eggs, or at least eggs described as coddled, are relatively rare, and possibly most often used in dressings like Caesar Salad Dressing, where the egg is slightly cooked to create a thicker dressing (and reduce the possible dangers of a raw egg). Just like eggs themselves though, some sort of coddled egg has probably been eaten since the beginning of human history! Certainly in Ancient Egypt, Classical Greece and Ancient Rome, soft cooked eggs were well known. 

By the Medieval period, there was probably no food eaten more often than the humble egg, other than perhaps bread. Both were relatively cheap and commonly available and the combination of the two created a satisfactory meal complete with carbohydrate and protein. Of course, there were many different ways in which eggs could be prepared, from frying to roasting, but throughout history, right up until very recently, soft cooked eggs were the preferred type. In fact, they were believed to be easier to digest. This perceived ease of digestion is probably why coddling dishes were first created. Coddling dishes became common in the 1890s, and were possibly first created by Royal Worcester. Today, many people prefer their eggs cooked beyond the very soft or coddled stage, often because of the fear of salmonella which can live in the yolk. 

Roaming Roy Finds Slithering Serpents In Kangaroo Valley

This week, Roy decided that, with Naidoc Week just passed, it was the perfect time to share a beautiful walkway which he discovered on his trip to the Kangaroo Valley. The pavement, in the shape of a snake (with a snake even riding the back of the enormous snake!) is a beautiful, visual representation of the Aboriginal culture of the area. 

If you would like to see the serpent pavements, they are located in the Kangaroo Valley, in the Illawarra Region of the South Coast. To get there, follow Moss Vale Road which will lead you not only through the beautiful scenery of the area, but also through Kangaroo Valley township itself. The serpent pavements are located in the park on the far side of the historic Hampden Bridge.

 

The first European to arrive in the Kangaroo Valley was the surveyor and explorer George Evans, who visited in 1812. Before this though, with the abundance of food, water and places to shelter, the Kangaroo Valley was an important place for Aboriginal people. In fact, early colonists even described it as an Aboriginal paradise! The early European explorers also recorded that, as opposed to being the traditional lands of just one group of Aboriginal people, the Kangaroo Valley was an important meeting place for many groups, including the Wodi-Wodi, Gundungaurra, Yuin and Wallaga Lake people. 

 

European settlement in the Kangaroo Valley began in 1817, and with this came the learning of land and building of homes and properties. Cattle began to be raised, cedar getters cut down the trees and floated them down the river, and the traditional lands of the Aboriginal people became more difficult to access. Yet today, the important Aboriginal heritage of the area is not only recognised, but celebrated. There are many recognised Aboriginal sites, as well as Aboriginal trackways which are still in use today, sometimes thousands of years after first being used. The snake pathways are also a nod to the Aboriginal culture of the area, with the snake being an important figure in Aboriginal cultures, not just in the local area, but Australia wide. 

Roy Creates Delicious Chicken Parcels with Corn And Bacon

This week, with the weather turning a little cooler, and people looking for delicious, warm dinners which are quick and easy to prepare, Roy decided it was time to cook something just right for the occasion. He remembered me telling me that his Grandpa used to make delicious chicken parcels, with corn and bacon, so asked Grandpa for the recipe. Unfortunately, there wasn’t one! Grandpa luckily remembered the recipe though, and was happy to share it with Roy and his online friends. So this week, Roy Creates Delicious Chicken Parcels with Corn And Bacon. 

You Will Need:

• 4 chicken breasts. Roy used two full breasts, and cut them in half each, but you can buy them precut into their two breasts if you like
• 1 tin of corn kernels, drained
• 6 rashers of bacon
• 1 onion
• 1/2 a capsicum. Roy used an orange one, because that was what he had on hand, but use whichever you prefer
• Foil

Note: you may have extra corn and bacon - fry it off (or put it in another parcel and bake until cooked) and add it to an omelette - delicious!

Method:

• Start by preheating the oven to 180 degrees celsius

• Remove the rind and fat from the bacon and dice into small pieces
• Drain and rinse the corn and put in the bowl with the bacon
• Finely dice the onion and capsicum and add
• Mix everything together
• Lay a long piece of foil, long enough to completely wrap a breast, onto a clean, flat surface. Place a chicken breast in the centre of the foil

• Add 3 tablespoons of the corn and bacon mix on top of the chicken breast

• Fold the foil over the top of the chicken, fully sealing. Roy did this by folding the long sides together first, and folding the seal over twice. Then he folded the two ends in to form a triangle and pressed them down over the breast - a bit like wrapping a present!
• Repeat with the other chicken breasts
• Bake the parcels for 45 minutes, or until the chicken is cooked
• Serve with vegetables (or salad, if you prefer) and enjoy!

England Really Is On The Other Side Of The World! Globe

Imagine you are a child, learning about the world. You have been learning about some of the amazing places around the world, and you find the whole thing fascinating. Some of the concepts are a little difficult to imagine, like England and Australia being on opposite sides of the world, but your Mum showed you her old globe last night, and that made the whole thing much clearer. 

When the children saw this little globe, they were fascinated by it. Globes, though once common, are not something children see all that often, and they found it amazing to see the world in miniature. They felt it made many concepts, such as relative distances much easier to understand - ‘England really is on the other side of the world’ as one child put it.

Globes, or three dimensional, spherical objects which represent the earth, have a remarkably long history, especially when we consider that for centuries, many people thought the world was flat! The earliest surviving globe dates from 1492, though many believe there were others which predate this, even dating back to the ancient world. Yet this earliest globe is not a navigational tool, or even really a map (perhaps unsurprising in some ways, since many still believed the world itself was flat, not spherical). The earliest surviving globes were owned by powerful rulers and kings, and they were a symbol of control, particularly control over the lands they ruled. These globes were decorative symbols of power, not accurate or practical maps. 

By the 17th century, globes had become more popular, and as a result more were made, but they were still mainly decorative items. However, new discoveries in the world were added to the maps displayed on many globes, so they served some purpose. In addition, this is where the evolution of the globe as a navigational tool and a map really began. By the 18th century, globes were being used to record and display new discoveries of land and they were also becoming useful tools for astronomers. The voyages and discoveries of many famous explorers (including Captain James Cook) were displayed using globes. Globes were still expensive and exclusive items though, mainly seen in institutions and wealthy homes. In the 19th century, this all changed. Globes began to be used in the classroom for teaching geography, and as a result globes became smaller, more affordable and began to be produced in new ways to allow for mass production. By the 20th century globes were mass produced using everything from wood to plastic, and they were cheap enough to be widely available. Of course today, with the advent of GPS and other modern technologies, the cycle has almost gone back to the beginning, with globes once again mainly being used as decorative items.

Roaming Roy Discovers Birds Of A Beautiful Feather At Abercrombie House

Last year, Roy was lucky enough to make a visit to a beautiful property in Bathurst - Abercrombie House. He was amazed by the history of the place, and also by the beautiful gardens he discovered. One of the most stunning features though were the beautiful peafowl (also known as peacocks) to be found roaming the grounds. 

Peafowl can be found in a number of larger gardens and parks around Australia. If you would like to visit the peafowl at Abercrombie House it is located in Bathurst. To get there, follow Ophir Road and then follow the signs. The house is open for self guided tours between Wednesday and Sunday. 

 

When we think of peafowl, we tend to think of stunning blue birds with amazing tail feathers, known as a train. Yet these are just the peacock - the male - of the Indian (sometimes known as Blue) Peafowl. There is, of course, also a female, known as the peahen and in fact, the whole point of the peacocks amazing feathers are to impress the peahens! Yet peafowl are not always blue, as we usually see them. There is also a Green Peafowl from Indochina and Java, and even an African species called the Congo Peafowl! There is another, rare colour of peafowl, which is white. Occasionally, these peafowl are true albinos, but most have a condition called leucicm, which deprives the feathers of their coloured pigments.

 

So, if the peafowl which we all know so well comes from India, how did it come to feature in so many Western gardens? We actually know that the Indian Peafowl was introduced to Mesopotamia more than 4000 years ago, and was taken to China even earlier. In fact, many believe it was the first bird to ever be domesticated. The Phoenicians took the peafowl to Egypt, and then to other areas of the Mediterranean. Even the Old Testament of the Bible mentions peafowl and King Solomon is believed to have kept several birds for himself. By the time of the Romans peafowl were raised both as a food and also as a beautiful creature in their own right. The Romans probably took the bird to Britain. By the 14th century peafowl could be found throughout Europe, but they were very expensive and only owned by the wealthy. They were even considered by some to be a religious symbol. Today they are held sacred by some Indian cultures, and are the National Bird of India. 

Roy Creates Roasted Spaghetti Squash

This week, Roy thought it was time to investigate an unusual vegetable. Roy loves veggies, and is often looking for unusual things to try. One of his favourites is spaghetti squash. Yet it is a vegetable which some of his friends find quite difficult to prepare, and ‘not worth the effort’. Most of his friends boil the squash, which is a long process and can result in a watery taste. Roy thought it was time to remedy that, and provide a new cooking method which yields fabulous results. So this week, Roy Creates Roasted Spaghetti Squash. 

You Will Need:

• A spaghetti squash (also known as spaghetti vegetable)
• Olive oil
• Salt and pepper to taste
• Something to serve the squash with. Roy served his with meatballs in tomato sauce and parmesan cheese. 

Method:

• Start by preheating the oven to 180 degrees and line a baking tray with baking paper

• Cut the top and bottom off the squash, and then cut it in half, so you have two, long pieces of vegetable. Use a spoon to scoop the seeds out of the squash

• Sprinkle the squash with salt and pepper to taste

• Drizzle olive oil generously over the surface of the squash
• Place the squash, cut sides down, into the baking tray
• Bake for 45 minutes to an hour. The squash should be soft and ready to eat

• Use a fork to scrape the ‘spaghetti’ out of the squash
• Serve with a sauce of your choice. 
• Enjoy!

I Hope It Doesn't Hatch! Bunyip Egg

Imagine you are a child and you have been given a very special gift. It’s not something which most children have - you are very lucky because it’s something really rare and unusual - a Bunyip Egg! You’re not quite sure what a Bunyip is, but you know it’s some sort of monster the Aboriginal people discovered. Just wait till you tell your friends!

When I showed the children this ‘Bunyip Egg’, their reaction was hilarious. Most children had no idea what a bunyip was, and were curious about what would come out of the egg. A few though knew a Bunyip was a ‘monster’ and were worried the egg might hatch! The children were intrigued by the idea of the Bunyip though, and wondered where the idea had originated from. They were particularly intrigued by the idea of a Bunyip Egg, and a few wondered where they could find one of their own!

So what exactly is a Bunyip? Bunyip is an Aboriginal word which is believed to trace to the Wemba-Wemba Aboriginal people of South East Australia. Yet the Bunyip is not unique to the folklore of this single Aboriginal group - they appear to have been part of Aboriginal culture across Australia, including in Tasmania. Aboriginal people were believed that Bunyips lived in swamps, lagoons and billabongs, and they were usually described as having big, shining eyes and a loud voice which bellows. Beyond that though, descriptions of Bunyips vary, from enormous animals, to alligator like, to dog sized, sometimes with the head of an emu, at other times with a head similar to a horse. According to some descriptions, Bunyips are monsters which eat people, particularly women. 

 

Although Bunyips are part of Aboriginal culture dating back long before European colonisation, Europeans recorded their own sitings of the monster. In the very early years of colonisation, Bunyips were thought to simply be animals which had not yet been discovered. The first written use of the word came in 1945 in reference to some fossil remains which an Aboriginal person had recognised and described as belonging to a Bunyip. Just two years later a ‘Bunyip skull’ (which was actually thought to be a deformed skull from a calf or foal) went on display at the Australian Museum and many flocked to see it. From this time on, sightings of Bunyips became more widespread. By the late 19th and early 20th century children stories even featured Bunyips!

Roaming Roy Gets Defensive - Middle Head Fortifications

This week, Roy decided it was time to get out and about in Sydney, to visit some of the spectacular places to be discovered in the area. He wanted somewhere bursting with history, which would be perfect for wandering and exploring, but which also offered a spectacular view to enjoy on a picnic. There was one place which seemed the ideal choice - Middle Head and its amazing fortifications. 

If you would like to visit Middle Head (including Georges Head) it is located in the Mosman area of Sydney. To get there, follow Middle Head Road until you reach the carpark. You will have to walk the final distance to the fortifications (which is approximately 100 metres, and an easy walk). Middle Head is just one part of the enormous, and very spread out Sydney Harbour National Park. 

Middle Head is just one of the seven headlands dotted around Sydney Harbour, and one of the three major headlands which define Sydney Harbours entrance. Being such a prominent headland, it was quickly recognised that the headland would be a strategic place to position fortifications. In fact, for more than a century Middle Head was an important part of Sydney Harbours Defences. As early as 1801, less than 15 years after European colonisation, Middle Head began to be fortified with a small fort being built. Yet the majority of the fortifications we see today date from the time between the 1870s to 1911. This was the major time when defence of Sydney Harbour moved away from Sydney Cove itself and to the headlands which flanked the entrances to the Harbour. 

The first major fortifications to be built at Middle Head were constructed in 1871 and designed by the colonial architect James Barnet. The site was chosen for its strategically important position - it was a perfect place for colonial troops to detect and fire upon enemy ships trying to enter the harbour. Indeed, the view we see as so spectacular today is also the view which made the site so strategic! So important was the location and fortifications that the network of defences at Middle Head continued to be upgraded until 1911. Although from above ground, the fortification may seem spread out and somewhat random (especially if you wander into the bush to see the more spread out areas), the entire complex is linked underground by a series of tunnels, rooms, gunpowder stores, and even gun rooms. The site was relatively unused after 1911, but was reopened in 1942, and actually added to. This is when the last fortifications on the site were built, in response to the Japanese Midget Submarine attacks on Sydney Harbour. The older fortifications were also updated at this time, to enable troops to protect the entrance to Sydney Harbour. The last troops to use the site were those who underwent training in the ‘tiger cages’ before going to fight in Vietnam. The fortifications were handed over to the National Parks in 1978. 

Roy Creates Delectable 100’s and 1000’s Chocolate Cookies

This week, Roy was expecting some of his young friends to visit for afternoon tea. These friends are just 5 years old, and he wanted something delicious but fun to serve. He remembered he had seen a recipe for chocolate 100’s and 1000’s cookies somewhere, so went searching through his cookbooks until he found the recipe he was after. The resulting biscuits were delicious - for young and old alike! So this week, Roy Creates Delectable 100’s and 1000’s Chocolate Cookies

You Will Need:

• 125 grams of butter or margarine
• 1/2 a cup of castor sugar
• 1 egg
• 1 teaspoon of vanilla extract
• A generous teaspoon of finely grated orange rind
• 1/4 cup of desiccated coconut
• 1 and 1/2 cups of self raising flour
• 2 tablespoons of cocoa
• 100’s and 1000’s (round, coloured sprinkles)

Method:

• Preheat the oven to 180 degrees and line biscuit trays with baking paper
• Cream together the butter and sugar
• Add the egg and beat well

• Add the orange rind, vanilla essence and coconut and mix thoroughly

• Sift together the cocoa and flour and add to the wet mix
• Mix well to form a dough

• Roll teaspoons of the dough into balls and dip the tops into 100’s and 1000’s, pressing lightly to ensure they stick to the dough
• Place the biscuits on the trays (Roy baked 9 to a tray) and press down lightly to slightly flatten the balls
• Bake for 10 minutes, or until cooked
• Cool on wire racks, store in an airtight container and enjoy!