I hope I can trace some in New Zealand
Blue Splash Anconas
I hope I can trace some in New Zealand
Cheesy Breads and Panini using Yeast
After a day of no bread in the house I had to provide bread by breakfast time or face a riot in the kitchen. To appease everyone I made Cheesy Buns, Panini, Pane di Casa and Foccacia.
I love baking with Biga and it remains my first preference. Sometimes I have very little time for baking and because I would rather go without than buy commercial bread, yeast is a fast option. The yeast product is lighter and softer whereas the Biga products are denser and a bit heavier and chewier. There is no difference in the speed with which both types of breads are devoured by my household!
Cheesy Buns with Yeast
Mix 10 g Sugar and 10 g Dry Yeast with a little temperate water, wisk occasionally and let stand until frothy. This should take only a few minutes.
Mix 500 g Flour, 10 g Salt, 30 ml Olive Oil and the Yeast mix with 320 ml temperate water (taking into consideration the water already used for the yeast mix). Mix and knead well. This will give you a soft dough which should be of a consistency that just clings to your hands when kneading (makes it difficult to knead well). Place it in a warm place until double in size. I use my dehydrator / drier and set it at 38 C for about half an hour. Now mix in 100 g grated Cheese of your choice – I use a sharp Cheddar – and mix well. Divide into 24 equal balls and place in two well buttered muffin / cup cake pans and dust liberally with flour. Leave to rise again – mine goes back into the dehydrator. Be careful not to over proof these two breads at the second rising, as it will collapse when put into the oven. Start baking while bread is still rising strongly, even before it has reached the desired size. Bake in the oven at 220 C for 15 minutes.
Panini
Exactly the same as above, but exclude the cheese and size and form the Panini the way you like. Bake in a well buttered oven pan.
Enjoy!
LISTEN TO YOUR QUAILS
One egg was purchased from a customer claiming to feed a commercial All Mash to her quails plus the odd bit of table scraps, the other is from my layer unit where my birds are eating All Mash specially formulated for Quails. Not only is the yolk color vastly different pointing to a probable difference in vitamin and mineral absorption of the birds, but the albumin is also more firm and of better quality (this is where most of the protein in the egg is). The message is that the Quail receiving the correct nutrition that allows her to produce a better quality egg is most likely more happy, healthy and will live longer, producing more and healthier eggs for her Master.
QUAIL FEED – SPECIALLY FORMULATED FOR QUAILS – See – https://backyardfarmer.co.nz/for-sale/
DUNEDIN STADIUM MARKET – SUNDAY 16/2/2014
The market was held in a side section of the stadium as there was a basketball tournament going in the regular venue. Even though the site was fine, and fortunately no rain for those vendors who set up stalls in the open, the wind was howling and it felt like standing in a wind tunnel all the time. Attendance was reasonable considering the weather and my QUAIL EGGS sold out for the third week in a row. I have decided to increase stock holding a bit from next week on wards. I have also started to sell our North East Valley fresh honey and the reception from the public was positive – I expect them all to be back for more after tasting the REAL FRESH HONEY.
The stalls that did really well were those that sold food. The young basketballers were famished and queued up for food and from what I saw the bacon sandwiches looked great.
The stalls that caught my attention today were selling SPORTING BADGES and MANUKA SMOKED EGGS
SPORTING BADGES
Nick Horn and I were talking about the possibilities of hunting around Dunedin. Responsible harvesting can protect the natural ecosystems of New ZealAnd, and could augment the diet of people who practice sustainable living. The Department of Conservation provides information to hunters and fishermen as to where and when to hunt what. The hunters normally harvest ducks, venison, pigs and rabbits. Nick celebrates the outdoor lifestyle of New Zealand by selling interesting, quality, English Pewter Hunting badges, key rings, earrings and brooches, sculptured and cast by craftsmen. They have fine detail and can be worn pride . The range represents the outdoor pursuits. Various Deer, Pig, Gun and Fishing badges are available to buy and collect.
I am trying to convince him to stock Quail, Chicken, Rabbit and Duck badges so we have something to wear when we show or market our pride birds and animals!
Nick’s contact details are : Tel – 0221903121 www.sportingbadges.co.nz sportingbadges@slingshot.co.nz
MANUKA EGGS produce and sell the very delicious Manuka smoked eggs. Neville and Rachel normally sell their product to upmarket restaurants and Dunedinites are lucky to be able to buy theses delicacies on Sundays at the Stadium Markets. I would say that these eggs on their own is enough reason to pay the Stadium Market in Dunedin a visit this Sunday
Their contact details are : Tel – 03 485 9660 www.nzmanukaeggs.co.nz
There are many more stalls to talk about, so see next Monday’s post and look up other stalls I have discussed under the Seen and Done category of my blog – http://www.backyardfarmer.co.nz.
INCUBATING QUAIL EGGS
I have often been asked to give the correct procedures for incubation of Coturnix coturnix Quail eggs
Storage of eggs should be at room temperature, preferable less than 20 C for a maximum of ten days following oviposition. Shipped eggs should rest for at least twelve hours before incubation commences and preferably with the small end up.
Incubator temperature should be 100 F (37.8C) for fanned incubators and 103F (39.4C) for incubators without a fan, at all times. Mark the eggs with a cross on the one side and a circle diagonally opposite, then connect the circle and cross with a line. Now set the eggs in the incubator and leave them without turning for three days. After three days of incubation turn the eggs at least twice per day and even up to four times per day. When turning the eggs, alternate with the cross upwards one time and the following time the circle facing upwards. Always turn the eggs in such a way the the connecting line is visible at all times (back and forth). This prevents the egg from being turned 360 degrees, which may cause the embryo to get entangled in the developing veins and membranes.
Try to minimise the opening times of the incubator to prevent temperature fluctuations and spread turning times evenly during any 24 hour period. After 14 days of incubation stop turning and increase the humidity to about 60 % and leave the eggs untouched until hatching.
When the chickens hatch, move them to a brooder as soon as they are dry.
Back Yard Farmer 