Bethanga Cottage in Bethanga, Victoria, Australia | Hotel and B&B

Bethanga Cottage

Locality: Bethanga, Victoria, Australia

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22.01.2022 DRUNKEN FIG JAM INGREDIENTS * 2 lemons * 4 lbs ripe fresh figs, stemmed, cut into 1/2-inch pieces (preferably black)... * 4 cups sugar * 34 cup brandy or 3/4 cup cognac * 12 teaspoon coarse kosher salt DIRECTIONS * Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. * Cut peel into matchstick-size strips (about 3 tablespoons). * Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally. * Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. * Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. * Remove from heat. * Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. * Remove any air bubbles. * Wipe jar threads and rims with clean damp cloth. * Cover with hot lids; apply screw bands. * Process jars in pot of boiling water 10 minutes. * Cool jars completely. * Store in cool dark place up to 1 year.

19.01.2022 - Guest No. 5 Legendary John Arthur Elliott Thank you for visiting our little township and staying at my little cottage. It’s been an absolute pleasure and honour to have you stay. I wish you well on your journey ahead, may it continue to be happy, safe and successful.... #camelman #kindnessiscontagious #beardsforthebush #beardseason20 #manwithacause #gotheextramile https://www.johnelliott.com.au/beards-for-the-bush/ https://beardseason20.raisely.com/johnartelliott

18.01.2022 W I N N E R - Guest No 6 arrives this weekend. I’m sure a nice wine and meal Bethanga Hotel is on their to do list x Guest No 6 is the winner of our weekend for two raffled off in the recent Redbelly Black - Sam McPaul fundraiser. Sam was tragically killed in Jingellic during recent fires when his Truck was flipped by a fire tornado in what Firefighters are describing as a freak accident. Many donated towards the raffle which raised $23,000 on the night. All monies ra...ised went directly to Megan, Sam McPaul’s widow. The Fundraiser was held at the SS&A Club in January 2020. Bethanga Cottage would like to thank Brad Lamont from rockin’ local band Redbelly Black for the opportunity to be part of this great cause x I know that we like to try and forget the fires that took so much from many and devastated so many communities however, If anyone would like to donate to this cause, a go fund me link is provided below. #bethangacottagepride #communitiescometogether #kindnessiscontagious

16.01.2022 WIMPY’S DELIGHT HAMBURGER RELISH An old recipe one that’ll keep you wanting more, so versatile. It’s an overnighter. Well worth the effort x INGREDIENTS ... 2 cinnamon sticks broken up (2 to 3 Inches each before breaking) 2 tsp whole cloves, slightly bruised 2 tsp whole allspice, bruised 4 cups cider vinegar 4 cups tomatoes coarsely chopped, peeled and seeded (about 6 large) 2 cups sugar 4 tsp yellow mustard seeds 14 tsp cayenne pepper 4 cups cucumbers, chopped, unpeeled firm (do not use waxed cucumbers) 1 12 cups red capsicums, chopped cored and seeded 1 12 cups green capsicums, chopped cored and seeded 1 cup celery, chopped 1 cup brown onion chopped 1 12 tbsp tumeric 12 cup pickling salt (or other non-iodized salt) 8 cups water DIRECTIONS * Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth. * Combine vinegar with the bag of spices in a non-aluminum pan. Bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes. * Add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, until it resembles a puree, about 30 minutes. * Add the sugar, mustard seed, and Cayenne pepper. Pour the mixture into a bowl, cool and cover it, and let stand overnight at room temperature. * Meanwhile, combine the cucumbers, red and green peppers, celery, and onion in a ceramic or stainless-steel bowl. Sprinkle the turmeric and salt over the vegetables, then add the 8 cups of water. Stir the mixture, cover it, and refrigerate overnight. * Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. * Drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly. * Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat. * Add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. Remove the relish from the heat. * Remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag. * Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process jars in a boiling water canner for 10 minutes. Yields 7 half-pints.

15.01.2022 Shall we give this a try?..... sip, sip in front of a toasty fire? MULLED PIMMS INGREDIENTS... 70g (1/3 cup) caster sugar 750ml (3 cups) apple juice 1 cinnamon stick 1 vanilla bean, split 125ml (1/2 cup) PIMM’s No. 1 Cup 60ml (1/4 cup) brandy Thinly sliced apple, to serve Cinnamon sticks, to serve (optional)METHOD TO HEAVEN Place the sugar and 80ml (1/3 cup) water in a small saucepan over medium-low heat. Stir for 2 minutes or until the sugar has dissolved. Increase heat to medium-high and bring to the boil. Simmer rapidly, without stirring, for 10 minutes or until a dark golden colour and a toffee-like consistency. Remove from heat and set aside for 5 minutes to cool. Be very careful as toffee reaches a high temperature. Meanwhile, scrape the vanilla seeds from the pod, reserving both. Carefully add the apple juice to the saucepan, taking care as it may spit. Add the cinnamon stick and vanilla pod and seeds. Return to a low heat and cook, stirring occasionally, until the toffee has dissolved into the juice. Remove from the heat and set aside to cool slightly. Stir the PIMM’S and brandy into the toffee mixture. Remove and discard the cinnamon stick and vanilla pod. When cool enough to consume, pour the mixture into heatproof glasses. Serve warm, garnished with sliced apple and extra cinnamon sticks, if using. See more

15.01.2022 Bethanga Cottage fresh limes = Vodka, Lime & Soda

15.01.2022 LEMON MELTAWAY BISCUITS Ingredients: For the cookie dough: * 14 tablespoons unsalted butter, room temperature... * cup pure icing sugar * 1 tablespoon lemon zest, packed - about 2 lemons (no white pith) * 2 tablespoons fresh lemon juice, about 1 lemon * 1 cups plain flour * cup cornflour * teaspoon salt For the lemon glaze: * 1 cup pure icing sugar * 2-3 tablespoons fresh lemon juice * 1 teaspoon lemon zest for garnish, if desired Instructions: * In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add cup of pure icing sugar and beat until light and fluffy. * Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed. * In a small mixing bowl combine the plain flour, cornflour and salt. Whisk together. * Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated. * Place the cookie dough in a small bowl and cover with plastic wrap. Refrigerate for 1 hour. * To bake the cookies, preheat oven to 350F. Line a baking sheet with parchment paper. * Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the parchment lined baking sheet. * If you want to make cookie discs, press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper. * Bake for 11-13 minutes or until lightly browned around the edges. Slide the parchment paper and baked cookies onto a wire rack to cool. * Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if using a glaze. If covering in pure icing sugar, allow the hot cookies to cool for a minute then toss in 1 cup pure icing sugar to coat. Cool completely on the wire rack. * To make the glaze, mix together 1 cup of powdered sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Spread on each cookie and garnish with lemon zest if desired. * Allow the glaze to fully set then store cookies in a cool place or refrigerator.

12.01.2022 Guest No. 7 came to stay for the Queens birthday extra long weekend and loved it! Megan and Emily, you are welcome. Glowing in appreciation

10.01.2022 Great video with a little more on Special Guest No 5

08.01.2022 Looking forward to many lemons for many margaritas .....and of course garnish, cooking, preserves x #whenlifegivesyoulemons

07.01.2022 Looking forward to many lemons for many margaritas .....and of course garnish, cooking, preserves x #whenlifegivesyoulemons

04.01.2022 Ohhh yes!!! you’re welcome Guest No. 6 x

04.01.2022 Thank you Towong Shire Council for the tree you planted out the front. Looking forward to watching it flourish and bloom #beautificationprogram

04.01.2022 Another lemon recipe!!!

01.01.2022 Last minute cancellation yesterday but then...... a last minute BOOKING and late check in arrival of a lovely couple from Daylesford They are in our region for this weekend’s event - the annual Chrysler’s on the Murray. Have you spotted their car yet Bethanga? Hope you had a lovely rest and enjoyed the sound of rain on a tin roof. Enjoy your weekend stay, cruising and views x

01.01.2022 LEMON MELTAWAY BISCUITS Ingredients: For the cookie dough: * 14 tablespoons unsalted butter, room temperature... * cup pure icing sugar * 1 tablespoon lemon zest, packed - about 2 lemons (no white pith) * 2 tablespoons fresh lemon juice, about 1 lemon * 1 cups plain flour * cup cornflour * teaspoon salt For the lemon glaze: * 1 cup pure icing sugar * 2-3 tablespoons fresh lemon juice * 1 teaspoon lemon zest for garnish, if desired Instructions: * In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add cup of pure icing sugar and beat until light and fluffy. * Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed. * In a small mixing bowl combine the plain flour, cornflour and salt. Whisk together. * Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated. * Place the cookie dough in a small bowl and cover with plastic wrap. Refrigerate for 1 hour. * To bake the cookies, preheat oven to 350F. Line a baking sheet with parchment paper. * Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the parchment lined baking sheet. * If you want to make cookie discs, press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper. * Bake for 11-13 minutes or until lightly browned around the edges. Slide the parchment paper and baked cookies onto a wire rack to cool. * Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if using a glaze. If covering in pure icing sugar, allow the hot cookies to cool for a minute then toss in 1 cup pure icing sugar to coat. Cool completely on the wire rack. * To make the glaze, mix together 1 cup of powdered sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Spread on each cookie and garnish with lemon zest if desired. * Allow the glaze to fully set then store cookies in a cool place or refrigerator.

01.01.2022 Thank you Towong Shire Council for the tree you planted out the front. Looking forward to watching it flourish and bloom #beautificationprogram