So much to say, such little space.
We jam pack every issue of Village Life magazine with as much local news, fashion, food and lifestyle content from around The Village as we can. However, with so many great things to cover, there’s never enough space to get it all in.
That’s where The Extras comes in. Here you’ll find bonus recipes, tips and tricks that we simply couldn’t fit in the mag.
Page 24 – Easy as pie
Our irresistible Apple & Quince Lattice Pie is the perfect finale to an Autumnal family feast. If you want to make the pastry and poached quinces from scratch, follow our recipes below then begin at the start of the recipe on page 24 of the magazine.
2 ½ cups plain flour
1 teaspoon salt
175g unsalted butter, chilled, chopped
2 egg yolks
2 tablespoons chilled water
Step 1 – Process flour, salt and butter until mixture resembles fine breadcrumbs. Add egg yolks and chilled water. Process until dough just comes together.
Step 2 – Turn out onto a lightly floured surface. Knead gently until smooth. Shape into a disc.
Pastry pointers: You can freeze your dough for up to 3 months. To do so, wrap it tightly in glad wrap and place into a zip lock bag. To thaw, move it to the fridge overnight and leave to stand at room temperature for 10 minutes before rolling.
1 litre (4 cups) water
220g (1 cup) caster sugar
1 vanilla bean
1 lemon, cut in half
Step 1 – Prepare poaching liquid by placing water, sugar, vanilla, lemon and cloves in a large saucepan. Bring liquid to a rolling boil.
Step 2 – Peel, quarter and core the fruit, adding quinces immediately to poaching liquid to prevent discolouration. Reduce to a simmer, cover and cook for about 1 ½ hours, or until the quinces are tender and ruby red. Drain.
Page 24 – Get Saucy
Sick of your average supermarket sauces? Find some recipes below to make the DIY sauces we mentioned on page 24 of the magazine for yourself.
2.5kg ripe tomatoes, coarsely chopped
2 large onions, coarsely chopped
10 whole cloves
10 wholes allspice berries
1 tablespoon sweet paprika
1 clove garlic, sliced
½ cinnamon stick
2 tablespoons salt
1 ½ cups sugar
2 cups white malt vinegar
Step 1 – Place tomato, onion, cloves, berries, paprika, garlic, cinnamon and salt in a large saucepan over medium heat. Bring to the boil. Simmer, uncovered, stirring occasionally, for 1 hour or until the tomato breaks down and is tender.
Step 2 – Add the sugar and vinegar. Simmer, uncovered, stirring occasionally, for a further hour and 15 minutes or until the mixture reduces, thickens and is of a saucy consistency. Adjust seasoning.
Step 3 – Strain mixture through a coarse sieve into a large bowl, in batches, pressing down strongly to extract as much liquid ad possible. Discard solids. Pour hot mixture into sterilised bottles and seal. Store in a cool, dark place until ready to use. Store in fridge once opened.
1 onion, finely chopped
1 garlic clove, smashed
4 sprigs thyme, chopped
1 ½ tablespoons plain flour
1 ½ cups Massel chicken liquid stock
Step 1 – Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until browned.
Step 2 – Add flour and stir to coat. Cook for 30 seconds. Slowly stir in stock until combined. Bring to the boil then reduce heat.
Step 3 – Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.
Page 34 – Building a Sustainable Village
We shared some of the great ways our retailers at The Village are going green, and now we have even more tips on how you can get involved.
Homemade Cleaning Products – Cut out chemicals and excessive plastic packages and make your own all-purpose cleaner.
½ cup white vinegar
2 tablespoons baking soda
10 drops tea tree, lavender or lemon essential oil (Depending on scent preference. All have disinfecting properties)
Mix the vinegar and essential oil in a glass spray bottle before adding the baking soda. Then fill to the top with water. Gently shake to combine ingredients.
– Always keep reusable green grocery bags in your car so you can ditch plastic bags when you shop.
– Modernise your ‘to do’ lists. Instead of using paper and post-it notes, digitalise your calendars to avoid wasting paper.
– On average, Australian households waste over $3,800 each year on food that doesn’t get eaten. Reduce the amount of food you waste by planning your weekly meals and the exact ingredients you need.
To read the Autumn issue of Village Life find a copy in the centre or read it online here: goo.gl/YBGBBr