Lost in India

I have been very remiss with blogging our daily adventures lately.  Yet it does not bother me as I know many of you follow me on Instagram to see the pics of our day to day life (@ceelew). The fact I haven't  had the time to devote to reflecting on our activities in a more verbal way is evidence of the extent to which we have been simply delving into life and living.  My baby is three years now so the level of independence in our home is increasing and I wonder where that will lead.

For now I am compelled to share with you these fabulous videos we have been watching as part of our education in our home.  Come for a ride with us as I attempt to place all videos on here.  Learn about India and about how you may be able to support the growth of young people in that country.

Episode 1: Mumbai, Chris!
http://www.youtube.com/watch?v=bzY78ohCIh4

Episode 2: The Temple
http://www.youtube.com/watch?v=oD0Rb5MGS7E

Episode 3: Roopa
http://www.youtube.com/watch?v=q_23cHoy96I

Coconut Rice Bubble Crisps

Coconut Rice Bubble Crisps made by my Ess last week.

Last week Ess made us these delicious biscuits almost entirely independently, as well as transforming the recipe.  I'm so proud of her.  A few people saw them on Instagram and have requested the recipe so I thought I'd share in this long quiet place.  I hope that you may enjoy these too if you happen to stumble by here. These are a childhood favourite of mine, baked often by my mother's friend, Bet Harborne.

Her recipe is as follows:

¼lb/125g butter

1 scant cup sugar (we used about ½ cup)

1 egg

1 tsp vanilla

1 cup coconut (I think.  My copy of the recipe actually doesn't state the amount so feel free to vary).

1¼ cups self raising flour

1 cup sultanas

1 teaspoon vanilla

rice bubbles

Cream butter and sugar, add egg. 

Beat well then add vanilla, coconut, then sifted flour.

Add sultanas.

Roll teaspoonsful in rice bubbles.

Baked on a greased tray in a moderate oven (180°C) for 10 minutes or until golden.

Store in an air-tight container and they will remain lovely and crisp. Suitable to freeze.

Now we altered this recipe to suit our current pantry and lifestyle in the following ways:

* We used some brown sugar as I'm slowly replacing all our sugar with glucose or dextrose and there's only a little brown sugar left.

* We had run out of eggs so Ess simply left it out and moistened the dough with some milk as it needed it after adding the flour.

* We use spelt flour rather than pure wheat flour and I often raise it with ¼tsp bicarb soda and ½tsp cream of tartar per one cup of flour.  Ess missed this raising step, yet still created yummy bikkies.

* We didn't have any sultanas as we don't use dried fruit due to their excessively high levels of fructose, so they were omitted.

* Our rice bubbles were not the usual variety but rather they are called Gluten Free Rice Bubbles.  We love their crispiness and their round shape.  They are very very popular, especially with my two year old.  We buy them here at The Nut Shoppe.

We enjoyed our bikkies so much that when I restock the cupboards with glucose and eggs we will give them another try and perhaps the cakey part of them will be even crispier.

Enjoy! 

And do let us know how yours turn out. ;)