ORCHIDS 2015

We went to the Gippsland Orchid Club show, and it was good to see a variety of orchids on display.
The flowers were terrific with their stunning colours, vibrant and beautiful.

Orchid Show 2015

 From cymbidium, Dendrobium, Paphiopedilum, Vanda, Ocicidium and masdevallia, to other orchids families which I am not familiar with, they were all on display and really impressive.

However I am biased, the best flowering cymbidium I have seen this year is at Park Lane.  It has sixteen cascading flowers which are draping at all directions, absolutely gorgeous. I am pleased and proud as a carer.  Here it is, it gives a good show. It has been flowering for two months, and we will still enjoy the beautiful flowers for a few weeks more.

 My Cymbidium 2015
(pictures: from different angles)

The orchid is still going well, one or two flowers started wilting and dropped, but it stands firm and the stems cascading beautifully.  We don't need other flowers for father's day this Sunday, but the orchid is for him.

Sarah Jean are flowering beautifully, it sits in the house by the window.

More cymbidium potted plants are budding, only one spike/stem on each pot though but it is exciting to wait for the buds to open from these six plants.

I found a stem of flower from the dendrobium, and my cymbidium Miss Muffet is spiking too, more beautiful flowers are coming. I think these are the late flowering orchids.
I must post these flowering orchids when they are in full bloom so you can see them.

It is spring now, and the other Orchid Show is going to be in October, it is
something to look forward to.


It has been a good year for the orchids, enjoy yours while it lasts, and happy growing!

From sixteen stems of orchid flowers, now become thirteen. The orchid plant looks beautiful still and is here to celebrate Father's Day on Sunday.

Until Next Post
Susy

Pastry Page

My homemade pastries.
Making pastry is easy enough, I learnt through cooking books, friends, and also from attending a pastry master class.
The pastry making has been useful and improving since I started years ago.  These are my recipes for year 2015.

Susy Water Pastry

1 1/2cup plain flour

¾ warm water

1 tablespoon oil

a pinch of salt

Method 

Place the flour and salt in a bowl, and mix

Add in water and oil all at once, ix them together, gather it to make a ball

Transfer the ball onto a floured board to knead

Knead for 5 minutes, until the ball is soft and looks shiny

Keep the dough in a bowl and cover to rest for 25 minutes.

Knead it again, divide the dough into eight small balls.

Knead and stretch to a beautiful pastry sheets

The dough is stretched to a large round from the small ball

Place the pastry over the cloth

Stretch the pastry to different shape-rectangular 

Using the pastry
For Pies

Keep the pastry in between lightly damp cloth while you
preparing the filling.

Brush pastry with soft-melted butter

To make layers, always brush with melted butter in between the pastry sheets.
Ricotta Cheese and Egg Pie

Cooking with single layer pastry for Martabak (pan fry spiced meat and eggs in pastry)

Pastry Dough for Hot or Cold Pie

(Based on New Larousse Gastronomique)

Pie pastry, like all pastry, should be prepared at least 12 hours before it is to be used.  A well-rested pastry (and the pastry made according to this recipe can rest up to 24 hours)

Ingredients:

500 g plain flour

125 g butter

1 cup water

1 egg

1 teaspoon salt

(The quantity of water may vary depending on the quality of the meal used.  The better the quality of flour, the more water it can absorb)

Method

Spread the flour in a circle on the board and put the salt, water, eggs and butter in the middle.  Mix in the usual manner and knead the paste to make it smooth and homogeneous.  Roll into a ball, wrap in a cloth and keep in a cool place until required for use.

I used the pastry for baked pies and fried savoury-'almost samosa' ( I am not so sure how to shape samosa properly)  The pastry is so light, delicious and crusty.

Almost Samosa

Delicious and Fried

Susy Chicken Pie

Ready to Bake

Freshly Baked Pies

Vegetable pie with half moon shape is cute.  They freeze well, take them out and bake in a hot oven for 25 minutes, serve warm.

Half Moon Vegetable Pie

Ready for Baking

Other pastry dough which is the opposite of the hot or cold pastry is lining paste.


Lining Paste- Pastry Dough
Fine lining paste, should always be made several hours before it is needed.  The less it is handled, the better, as it quickly becomes tough.

Ingredients
250 g flour
150 g butter
25 g fine sugar
1 egg
150 ml of water
3/4 teaspoon salt.
Method
Spread the flour in a circle on the board, make a well in the middle and put in the egg, butter, water, sugar and salt.  Mix these ingredients together and incorporate the flour, little by little.
Knead twice, roll the paste into a ball, wrap in a cloth and keep in a cold place until ready for use.

Note: Lining paste is a basic lining pastry, used for lining sweet tarts or pies.

More pastry making soon.

To Be Continued.




Until Next Post
Susy