December 5, 2017

TimTam Tiramisu - OMG

My life was changed for the better when I roomed with a lovely Frenchy named Manon while at Mt Cotton Organics outside of Brisbane. This lovely little lady presented us with her personal tiramisu recipe, and it is not an exaggeration when I say it might have been the best dessert I've ever tasted. I'm still salivating just thinking about it. Since the dish was such a hit she offered to make us a second one... seriously, isn't she the best! The second time around she used TimTams for the cookie base. TIMTAMS. If you haven't had a TimTam, I feel really sorry for you. TimTams are a delicious Aussie cookie, starting with a creme filling, protected by two chocolate wafers and fully coated in chocolate. I know for a fact that Target (at least in Chicago) sells them, and they are authentic Australian made! So get out and get some because you're going to want to eat some TimTam tiramisu.

Because this little treat is the best thing I've had in years I wanted to share the recipe (at least with Mich 😃 cause I know she's a fellow TimTam lover). This recipe is definitely geared towards chocolate lovers. The coffee flavor has been taken out and the chocolate double downed. Here it is, I hope you enjoy!

6 eggs
8 teaspoons of sugar
500 grams mascarpone cheese
Package of TimTams
Cocoa Powder

1.  Separate the egg whites from the egg yolks. Once separated, whip the egg whites with an electric beater.
2.  Mix together the egg yolks, mascarpone, and sugar.
3.  Slowly add the whipped white eggs to the mascarpone mixture, adding a little bit at a time.
     * If you do it the opposite and add the mixture to the egg whites, you're going to end up with a flat mixture.
4.  Crush TimTams into little bits.
5.  Use half the TimTam crumbs to line the bottom of your baking dish.
6.  Add half the creme mixture on top of the TimTam base.
7.  Add another layer of TimTams on top of the creme using whatever is left over.
8.  Add the remaining creme to the second layer of TimTams.
9.  Sprinkle some cocoa powder on top.
10.  Throw the dish in the fridge for eight hours and start the timer until you can eat it.

If you make this dish, and it doesn't taste like a legit piece of heaven... then blame Manon, it's her recipe 😉!

December 4, 2017

WWOOF Life: Tagging Cows

Being a farmer can get emotional. In a short amount of time you become very attached to the animals and even the plants – good to know I have some sort of maternal instinct I guess. If people heard how much I talk to the animals my sanity would be questioned. So when the task of tagging cows came up in Ravenshoe, I was slightly horrified and seriously apprehensive about helping out. But, I’m trying to maintain the outlook that if I’m okay eating the meat, I better be okay with the process of farming the meat. And even though I had to sit on the sidelines for a few minutes watching everything from afar, I eventually overcame my horror and was able to help out.

In order to tag the cow’s ear, the head has to be restrained so they don’t thrash around, leading to the tag being ripped through the ear. Uh huh, that's what was at stake. I could potentially slash the cow’s ear apart. So to get the cows slightly stationary they have to walk through the livestock crush – seriously who named this!? – and they walk towards the exit which has a triangle shaped opening at the end of the narrow stall. Once the cow reaches the exit you have to slam the gate closed, making the triangle opening small enough to trap the cow’s head. It’s no surprise the cows don’t like the crush so they tend to head straight towards to the exit when they enter, meaning the whole process is quick.

Torture tools • Iain a true cowboy