Happy Cooking for Copyright! (I have accidentally been typing this as Cooing for Copyright, which I really hope happens but I’d prefer for the pigeon to survive, than die in a pie for copyright reform).
Why is it all happening? FAIR (Freedom of Access to Information and Resources) have done a naughty thing and posted handwritten recipes to their website. Why would this make them “baddies”? It technically breaches copyright law:
“FAIR claims copyright law reform is long overdue – and it’s focusing on the fact that in Australia copyright in published works lasts 70 years after the death of the creator, but for unpublished works, copyright lasts forever. This means old diaries, letters, even recipes are locked away.
Sue McKerracher, spokesperson for FAIR, and CEO of the Australian Library and Information Association, said, ‘We’d like the same copyright terms for unpublished works as for published works. Then our libraries, museums and historical societies could put these treasures on the web for family historians, researchers, and everyone else who is fascinated by our social history.’”
If you squint, it could also be Crooning for Copyright. That would be fun in quiet library reading rooms – barbershop flashbomb! They could sing from unpublished song lyrics. The combs in their back pockets would give them away, though. They’d be whisked out by the guards the instant they tried to see their preppy reflections in the silver embossing on book spines.
My cooking was off to a good start except the caster sugar leaked all inside the shopping bag. Possibly this could be because of a self-serve checkout. Maybe the person that packed my bag just shoved it all in there and the vegan margarine box dented the sugar packet. I wish the food duopoly would just pay more staff so that I don’t throw everything into the bag in a rage because I’m paying them for me to be on the checkout. Mr Sonja said “no use crying over spilt sugar”.
I baked Margaret’s vintage Crunchy ginger slice. I’m not the best at following recipes, and was doing quite well till the topping. I started to worry that it wasn’t thick enough so I emptied the icing sugar bag into it. Then there were heaps of lumps (which are meant to be stirred out), it looked like the saccharine equivalent of swimming carnival when they fill the pool with corks and non-swimming kids have to grab them all. Like bobbing for apples except they are in a molten ginger lava and the apples are sugar lumps. I ignored the saucepan of topping for a few minutes because I was envisioning my slice being the equivalent of the skinny untanned guy at a competition for really swole golden body builders. How would it look compared to all the pretty #CookingforCopyright dishes? Then I turned back and all the lumps were gone! I’m sending thanks to my mysterious kitchen angels. I realised this meant maybe I had followed the instructions so I covered it in coconut.
I licked the beaters and had my usual fear that even when they’re not in the machine, they’ll suddenly come to life and shred my tongue. Then I burnt my mouth on the topping spoon. But the slice looks good and I’m not embarrassed to take it to the library tomorrow! (which is almost as important as copyright reform)
I started to make a cake earlier in the day, but the raw mixture/batter always tastes better than the cooked product (unless you use coconut oil or cocoa butter, then the cooked cake is perfection). So it didn’t reach the oven.
It’s great as a late night pick-me-up, chocolate body paint (I guess?) or maybe even porridge topping.
I wouldn’t say it’s 100%, but as Genevieve says, “What the world needs is not another recipe for cake but the perfection of edible dough!”. Surely a worthwhile mission. I’m a big fan of raw Anzac biscuit dough, which may make it closer to perfection next time.
Vegan cake mix, no cooking required!
(could be rebranded as “Vegan chocolate pudding”)
Based on Mandy Stone’s Vegan Chocolate Cake from Martha Stewart, but halved (approximately) to try and modify dough intake.
1/3 cup hazelnut meal
1 cup of white flour (or coconut flour)
1/3 cup cocoa powder
1 teaspoon bicarb soda
½ teaspoon salt
1 cup sugar
2/3 cup melted vegan margarine
good dash of vanilla essence
2 tablespoons of apple cider vinegar
1/3 cup desiccated coconut
1/8 cup cacao nibs
1/3 cup chopped walnuts
Mix hazelnut meal, flour, cocoa powder, bicarb soda, salt and sugar.
Add melted vegan margarine, vanilla essence, and apple cider vinegar. Mix quickly.
Add desiccated coconut, cacao nibs, chopped walnuts.
Present a sundae glass (fancy!), or if we share slobbiness, eat out of the mixing bowl. I am normally against this, but you could double dip your spoon if you want to mark it as your private eating territory. Top with coconut cream if you need to wind back the sugary taste.
Avoid the temptation to add coconut essence – it is often made of glycerine which can be derived from animal fat.
My tummy hurts from eating too much cake mix – if I had cooked it I would have eaten less, but with 30% less enjoyment. Tummy and willpower need to talk.
We weeded the garden yesterday, but saved this wild strawberry weedling. I think it grew from a composted strawberry from one of my smoothies.
I needed to use up some old homemade jam (I say homemade, but it was a bit of cheat breadmaker recipe), so I adapted O.D.’s Strawberry Jam Cake. I wish I had read the reviews as it was certainly heavy, but then I did over-mix the flour. Normally I make chocolate cakes which are a lot more forgiving.
Vegan strawberry jam cake
No-egg equivalent of 2 eggs (or applesauce mixed with water)
¾ cup soy milk or almond milk
1/3 cup vegan margarine
¾ cup white sugar
Dash of vanilla
2 cups plain flour
1 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons strawberry jam
Rind and juice of one orange
Preheat the oven to 180 degrees C and line a cake tin with baking paper.
Mix the no-egg, soy milk, vegan margarine, sugar and vanilla.
Add the flour, baking powder and salt. Gently mix in the strawberry jam and orange juice and rind.
Bake for 35 minutes. Top with coconut and chopped strawberries. Best eaten with coconut yoghurt or almond cream.
It could also taste better if you soaked the strawberries in sweetened lime juice and then covered them in coconut, or replaced the flour with hazelnut meal/coconut flour, or added some coconut, or replaced the margarine with coconut oil.
I am more interested in the spirit, rather than the law of recipes, so I’ll probably make these changes next time. This Vegan Strawberry Cake by Josh of My Vegan Cookbook also looks a lot more promising.