tag:blogger.com,1999:blog-35897669597425684442024-03-14T01:56:40.992-07:00blue treesOrganic vegetable gardening and cooking in South Western AustraliaDideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-3589766959742568444.post-64895861053551424062012-12-02T00:30:00.002-08:002012-12-02T00:30:48.522-08:00Leeks<div class="separator" style="clear: both; text-align: center;">
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<br />
Harvested some leeks and garlic to make mussels in white wine. Very easy:<br />
IN a large heavy bottom pot saute leeks, garlic and thyme in some butter and olive oil until soft. Add wine, a bay leaf and black pepper and let that reduce down a bit. Then add 1/4 cup cream and bring back to the boil. Add your mussels and cook with the lid on, stirring occasionally for about 10 mins. Have loads of warm crusty bread on hand to soak up the delicious broth.Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-73803563737932087242012-11-29T01:12:00.000-08:002012-11-29T01:16:37.050-08:00LeunigI've been away too long from my lovely blog. And this beautiful poem by Michael Leunig made me remember that the garden can be a great teacher of life's little problems:<br />
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THE SUMMER PALACE</h2>
<div style="background-color: white; color: #404040; font-family: Average, 'Times New Roman', serif; font-size: 1.25em; line-height: 1.5em; margin-bottom: 20px; margin-left: 50px; margin-right: 25px; text-align: justify; width: 369.6000061035156px;">
Make a little garden in your pocket,<br />
Fill your cuffs with radishes and rocket,<br />
Let a passionfruit crawl up your thigh,<br />
Grow some oregano in your fly.<br />
Make a steamy compost of your fears,<br />
Trickle irrigate your life with tears,<br />
Let your troubled mind become a trellis,<br />
Turn your heart into a summer palace.</div>
Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-35795660211437875662012-07-03T16:29:00.001-07:002012-07-03T16:30:46.568-07:00Truffle<div class="separator" style="clear: both; text-align: center;">
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I had a lot of fun at the Manjimup Truffle Kuffle a few weeks ago. At the end of the day they were selling small truffles cheaply so I picked up this little beauty - 18g for $10! I made a pretty standard risotto of chicken and mushroom, adding garlic and chives. And using Granda Prado Parmesan.<br />
I had some truffle butter left over from a tasting plate my friend insisted I take, which I used to soften the leek and saute the rice first. Then I put 'microplaned' truffle into the risotto during cooking and later on top when I plated up. Yum, it was truly <span style="background-color: white;">delicious.</span><br />
<span style="background-color: white;">It was also great the next day, we were fighting over it for lunch. I think risotto reheats really well. This maybe because I like mine quite 'soupy' and the rice still a little'al dente' so that the next day it is not too stodgy.</span>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-41894873988675969652012-05-15T01:26:00.000-07:002012-05-15T01:26:00.593-07:00Bloom or Boil<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="color: #660000;">I've been wanting to do more with edible flowers in a creative way for a long time. Look at this georgous platter of nasturtiums on what looks like cream cheese, perhaps flavoured with herbs. The basil and dill leaves really set it off for a truely whimsicle statement. I just wish my nasturiums were flowering now so I could do a similar thing this weekend for my dinner party. But it's nearly winter now and I find myself cooking typical comfort food to snuggle in with. The slow cooker comes out and here is my version of Coq au Vin:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
2 carrots<br />
12 pickling onions<br />
2 sticks celery<br />
8 portabello mushrooms<br />
6 chicken thighs<br />
3 chicken legs<br />
Prepare and chope celery and carrots. Peel and leave onions whole (or halve if large). Slice mushrooms. Saute the lot until it just starts to colour. Set aside. Then, dust chicken with flour & brown in a little oil in 2 batches. Set aside.<br />
<br />
3/4 cup red wine (I use Shiraz)<br />
1 1/2 cups chicken stock<br />
3/4 cup pasta sauce<br />
2 bay leaves<br />
several sprigs of thyme - stripped<br />
pepper<br />
<br />
Put all of this into a slow cooker for 6-8 hours. Take the legs out before they start to fall apart (otherwise you had bits of knuckle and other gross stuff floating around) or don't use them. Scatter generously with parsley and enjoy with the rest of the Red.<br />
This is even better the next day!Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-38770412324188737582012-04-30T16:09:00.003-07:002012-04-30T16:09:52.950-07:00Autumn<div class="separator" style="clear: both; text-align: center;">
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Autumn here 'Down Under' and the days are filled with soft light and gentle rain. Here's a view from the top of the garden looking through a Chinese Pistachio through to the Silver Birch. <br />
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And looking up through a Maple by the pond to the cubby. I havn't tweeked these photos at all because I just wanted that subtle, natural light. Take time out to enjoy the beauty of trees wherever you are :)Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com2tag:blogger.com,1999:blog-3589766959742568444.post-49644195764558545692012-04-08T21:14:00.000-07:002012-04-08T21:14:40.312-07:00Washi<div class="separator" style="clear: both; text-align: center;">I've joined the growing band of Washi Tape lovers</div><div class="separator" style="clear: both; text-align: center;">They are beautiful Japanese tissue tapes that are</div><div class="separator" style="clear: both; text-align: center;">great for journalling and playtime. They came beautifully packaged in little tins wrapped in tissue and stickers.</div><div class="separator" style="clear: both; text-align: center;">So adorable!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nKDzTzRrelY/T349DKnmnQI/AAAAAAAAAVE/yjGpQsVxV7U/s1600/P4020022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nKDzTzRrelY/T349DKnmnQI/AAAAAAAAAVE/yjGpQsVxV7U/s320/P4020022.JPG" width="320" /></a></div>As soon as I have my paper addiction under control, I'll be back out in the garden to plant up veggies for the coming season. In the meantime - Cut and Paste and Draw :)Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-83978895184412781782012-04-05T18:17:00.000-07:002012-04-05T18:17:04.796-07:00Easter Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AOLu7fHs1cE/T34-f6--lrI/AAAAAAAAAVM/KolOtH0yQ28/s1600/P4050030_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="http://3.bp.blogspot.com/-AOLu7fHs1cE/T34-f6--lrI/AAAAAAAAAVM/KolOtH0yQ28/s320/P4050030_edited-2.jpg" width="320" /></a></div>I made this orange cake for some visitors dropping in yesterday on their way camping. It's full of sugar and white flour but 'HEY' it's Easter. It's a super easy food processor recipe if you'd like to try it:<br />
<br />
200g Orange (weigh it as it effects the consistency)<br />
175g butter (chopped at room temperature)<br />
3 eggs<br />
1 cup castor sugar<br />
2 cups self-raising flour (sifted)<br />
<br />
Cut the <b>unpeeled</b> orange into segments, remove the pips and process until finely chopped. Add the other ingredients and process until well combined.<br />
Spread into a greased and floured ring tin and bake for 45mins in a mod (180c) oven. Stand for 10 mins then turn onto a wire rack to cool completely before icing if desired.<br />
<br />
Icing: 60g soft butter, 2 tsp grated orange rind, 2 tlbs orange juice, 2 cups icing sugar. Beat well.<br />
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As you can see I couldn't help myself from tarting it up with calendulas, roses and of course rabbits! Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-68507406163513202372012-04-02T16:38:00.001-07:002012-04-02T16:43:22.609-07:00First Time Ever I Saw Your FaceThis beautiful song is sung by a talented singer songwriter from Australia's Southwest and now living in U.K. I'm proud to say I knew her when she was a little girl and she's from our hometown.<br />
<br />
<img alt="First Time Ever I Saw Your Face Cover Art" itemprop="image" src="http://f0.bcbits.com/z/27/99/2799574942-1.jpg" /><br />
<br />
<a href="http://emilybarker.bandcamp.com/track/first-time-ever-i-saw-your-face?permalink">http://emilybarker.bandcamp.com/track/first-time-ever-i-saw-your-face?permalink</a>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-87250398523972643122012-03-16T23:55:00.000-07:002012-03-16T23:55:31.608-07:00JournallingOne of my favourite passtimes is getting 'my art on' in my journal. I have a few on the go at once depending on my mood. I have been working on a small moleskein one for 2 years and have just finished it. Here's a taste.....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RzaxgIwmDec/T2QxpYBGslI/AAAAAAAAASw/wfofL5Qi5mY/s1600/P3170117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="http://1.bp.blogspot.com/-RzaxgIwmDec/T2QxpYBGslI/AAAAAAAAASw/wfofL5Qi5mY/s320/P3170117.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6UN-V_s6E7w/T2Qxtb5__tI/AAAAAAAAAS4/eQ2rev7sWlw/s1600/P3170118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="http://1.bp.blogspot.com/-6UN-V_s6E7w/T2Qxtb5__tI/AAAAAAAAAS4/eQ2rev7sWlw/s320/P3170118.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tgfGuEnODgI/T2QxxCypZGI/AAAAAAAAATA/rnqNuMvtqk0/s1600/P3170119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="http://1.bp.blogspot.com/-tgfGuEnODgI/T2QxxCypZGI/AAAAAAAAATA/rnqNuMvtqk0/s320/P3170119.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-r_lFG8jhQeE/T2Qx7ujCG2I/AAAAAAAAATY/2-5y3813K8g/s1600/P3170122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="http://4.bp.blogspot.com/-r_lFG8jhQeE/T2Qx7ujCG2I/AAAAAAAAATY/2-5y3813K8g/s320/P3170122.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rKAFbPGw9UU/T2QyTE9FMfI/AAAAAAAAAUM/_fXg63mabhc/s1600/P3170128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="http://2.bp.blogspot.com/-rKAFbPGw9UU/T2QyTE9FMfI/AAAAAAAAAUM/_fXg63mabhc/s320/P3170128.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-k9MsEYSLTLk/T2QyMDmCtvI/AAAAAAAAAT8/eOk9IfzHOoE/s1600/P3170126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="http://4.bp.blogspot.com/-k9MsEYSLTLk/T2QyMDmCtvI/AAAAAAAAAT8/eOk9IfzHOoE/s320/P3170126.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BCzhHGZvlEo/T2QyfevnOfI/AAAAAAAAAUk/erAvC5sxPIQ/s1600/P3170131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="http://2.bp.blogspot.com/-BCzhHGZvlEo/T2QyfevnOfI/AAAAAAAAAUk/erAvC5sxPIQ/s320/P3170131.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iM40-l9DIbs/T2QykhlzmRI/AAAAAAAAAUs/KpqbJXX-b-w/s1600/P3170132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240" src="http://2.bp.blogspot.com/-iM40-l9DIbs/T2QykhlzmRI/AAAAAAAAAUs/KpqbJXX-b-w/s320/P3170132.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: "Georgia", "serif";">What art offers is space - a certain breathing room for the spirit. ~John Updike</span></div>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-23230352640217998442012-03-09T19:05:00.000-08:002012-03-09T19:05:20.953-08:00<span style="font-family: Calibri;"><span style="color: #c00000; font-size: 14pt; line-height: 115%;"> SALAD WITH <span style="mso-spacerun: yes;"> </span></span><span style="color: #c00000; font-size: 18pt; line-height: 115%;">‘SPRING’</span><span style="color: #c00000; font-size: 14pt; line-height: 115%;"></span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #1d1b11; mso-themecolor: background2; mso-themeshade: 26;"><span style="font-family: Calibri;">Eating plenty of salad will surely put a ‘Spring’ in your step. Think about variety of colour, texture and taste in every mouthful.<span style="mso-spacerun: yes;"> </span>Here is a handy acronym I came up with to help create perfect salads.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: red; font-family: "Wingdings 2"; font-size: 14pt; line-height: 115%;">j <span style="mso-spacerun: yes;"> </span></span><span style="font-family: Calibri;"><span style="color: red; font-size: 14pt; line-height: 115%;">S <span style="mso-spacerun: yes;"> </span></span><span style="color: #1d1b11; font-size: 14pt; line-height: 115%; mso-themecolor: background2; mso-themeshade: 26;">easonal Vegetables and Fruit</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: red; font-family: "Wingdings 2"; font-size: 14pt; line-height: 115%;">k <span style="mso-spacerun: yes;"> </span></span><span style="font-family: Calibri;"><span style="color: red; font-size: 14pt; line-height: 115%;">P <span style="mso-spacerun: yes;"> </span></span><span style="color: #1d1b11; font-size: 14pt; line-height: 115%; mso-themecolor: background2; mso-themeshade: 26;">rotien</span><span style="color: red; font-size: 14pt; line-height: 115%;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: red; font-family: "Wingdings 2"; font-size: 14pt; line-height: 115%;">l <span style="mso-spacerun: yes;"> </span></span><span style="font-family: Calibri;"><span style="color: red; font-size: 14pt; line-height: 115%;">R <span style="mso-spacerun: yes;"> </span></span><span style="color: #1d1b11; font-size: 14pt; line-height: 115%; mso-themecolor: background2; mso-themeshade: 26;">ice</span><span style="color: red; font-size: 14pt; line-height: 115%;"> </span><span style="color: #1d1b11; font-size: 14pt; line-height: 115%; mso-themecolor: background2; mso-themeshade: 26;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: red; font-family: "Wingdings 2"; font-size: 14pt; line-height: 115%;">m <span style="mso-spacerun: yes;"> </span></span><span style="font-family: Calibri;"><span style="color: red; font-size: 14pt; line-height: 115%;">I <span style="mso-spacerun: yes;"> </span></span><span style="color: #1d1b11; font-size: 14pt; line-height: 115%; mso-themecolor: background2; mso-themeshade: 26;">nject Flavour</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: red; font-family: "Wingdings 2"; font-size: 14pt; line-height: 115%;">n <span style="mso-spacerun: yes;"> </span></span><span style="font-family: Calibri;"><span style="color: red; font-size: 14pt; line-height: 115%;">N <span style="mso-spacerun: yes;"> </span></span><span style="color: #1d1b11; font-size: 14pt; line-height: 115%; mso-themecolor: background2; mso-themeshade: 26;">uts and Seeds</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: red; font-family: "Wingdings 2"; font-size: 14pt; line-height: 115%;">o <span style="mso-spacerun: yes;"> </span></span><span style="font-family: Calibri;"><span style="color: red; font-size: 14pt; line-height: 115%;">G <span style="mso-spacerun: yes;"> </span></span><span style="color: #1d1b11; font-size: 14pt; line-height: 115%; mso-themecolor: background2; mso-themeshade: 26;">laze </span></span><span style="color: #1d1b11; mso-themecolor: background2; mso-themeshade: 26;"><span style="font-family: Calibri;">...</span></span><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #1d1b11; font-family: "Wingdings 2"; mso-themecolor: background2; mso-themeshade: 26;">j </span><span style="font-family: Calibri;"><span style="color: #1d1b11; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: background2; mso-themeshade: 26;">Include a range of diced, seasonal veg: red capsicum, green leaves, radish, spring onion. Include some lightly steamed or finely chopped broccoli, cauliflower</span><span style="color: #1d1b11; mso-themecolor: background2; mso-themeshade: 26;"> or beans. <span style="mso-spacerun: yes;"> </span>Don’t forget leftovers like roasted pumpkin or beetroot. Also add some chopped fresh fruit.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #1d1b11; font-family: "Wingdings 2"; mso-themecolor: background2; mso-themeshade: 26;">k </span><span style="color: #1d1b11; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: background2; mso-themeshade: 26;"><span style="font-family: Calibri;">Add healthy protein: a tin of beans or chickpeas; low fat dairy or egg; chicken, fish or lean meat.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #1d1b11; font-family: "Wingdings 2"; mso-themecolor: background2; mso-themeshade: 26;">l </span><span style="color: #1d1b11; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: background2; mso-themeshade: 26;"><span style="font-family: Calibri;">Use brown rice, Quinoa or other healthy grains.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #1d1b11; font-family: "Wingdings 2"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: background2; mso-themeshade: 26;">m </span><span style="color: #1d1b11; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: background2; mso-themeshade: 26;"><span style="font-family: Calibri;">Put in your favourite fresh herbs (lots of parsley is so good for you!), a handful of dried fruit, some sprouts, chopped jalapeño<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>or whatever you have that will give it a kick along.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #1d1b11; font-family: "Wingdings 2"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: background2; mso-themeshade: 26;">n </span><span style="color: #1d1b11; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: background2; mso-themeshade: 26;"><span style="font-family: Calibri;">Chopped nuts, seeds that have been toasted in a dry pan or add Chai or sesame seeds.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="color: #1d1b11; font-family: "Wingdings 2"; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: background2; mso-themeshade: 26;">o </span><span style="color: #1d1b11; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-themecolor: background2; mso-themeshade: 26;"><span style="font-family: Calibri;">Think glaze not dress – a splash of flavoured vinegar or a spritz of citrus juice mixed with a few seasonings.</span></span><br />
<br />
Here is a great healthy food site I came across: <a href="http://thestonesoup.com/blog/">http://thestonesoup.com/blog/</a> It has loads of wonderful salads and vegetarian food :) <br />
<br />
</div>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-8431303923080008242012-03-09T14:55:00.000-08:002012-03-09T14:55:14.841-08:00Bliss Balls<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cT_5v1-Uk4U/TtCBCMPfgPI/AAAAAAAAAKU/aMndeIfl4v0/s1600/PB140001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-cT_5v1-Uk4U/TtCBCMPfgPI/AAAAAAAAAKU/aMndeIfl4v0/s320/PB140001.JPG" width="240" yda="true" /></a></div><br />
I wanted to share this recipe with you as I've had a few friends ask for it. I find it's a great little snack, particularly when eating light. I often have a salad for my lunch and I find that I can get a 'sweet craving' later in the afternoon. One of these does the trick providing a natural sugar hit with nutrients too.<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 8pt; line-height: 115%;"><span style="font-family: Calibri;">This can be adapted to whatever fruit and nuts you have on hand. Just keep the proportions pretty much the same: 250g fruit & 150g nuts/seeds.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 8pt; line-height: 115%;"><span style="font-family: Calibri;">You do need a food processor or at least a good stick style blender.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-size: 8pt; line-height: 115%;"><span style="font-family: Calibri;">You can substitute the cashew butter (which can be pricey) with tahini or other natural nut butter as long as it doesn’t have any added salt or sugar; And substitute the maple syrup with honey but the Maple Syrup gives a lovely depth. Here is one of my favourite combinations.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 9pt; line-height: 115%;"><span style="font-family: Calibri;">Ingredients:</span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">100g dates (make sure the pits are removed)</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">100g sultanas (or dried cranberries)</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">50g crystallised ginger</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">50g Pecans (or almonds)</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">50g Hazelnuts</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">50g toasted pepitas (pumpkin seeds), sunflower seeds or combination</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">1 dessertspoon cashew butter</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">1 dessertspoon Maple Syrup</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">½ cup Desiccated coconut</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 9pt;"><span style="font-family: Calibri;">Method:</span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">Get ingredients ready –</span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">If using crystallised ginger, rinse off the sugar and chop finely.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">‘Toast’ the nuts by spreading them onto an oven tray and cooking for 8 min in a mod (180c) oven. Cool and roughly chop.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">‘Toast’ the seeds by dry frying in a shallow frypan (no oil) stirring often for 3-4 mins until browned.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">Spread the coconut onto a dinner plate and put aside for later.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">In the food processor, in this order-</span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">Put in the sticky fruit e.g. dates & sultanas. <span style="mso-spacerun: yes;"> </span>Pulse several times until well combined but not ‘mush’.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">Next add the ginger if using along with the nuts and pulse as before until well combined, but the mix still has small chunks and texture.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">Then add the seeds and the ‘binders’: cashew butter and Maple Syrup. Pulse carefully until the mixture comes altogether in a ball or mix by hand at this stage. You are aiming for little bits of identifiable fruit & nuts not puree.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">Making the balls-</span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">Take out about a heaped tablespoon of the mix and roll in your hands (keeping your hands wet with a little water helps here).</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">Put them straight onto your plate of coconut. When you have done about half, wash your hands and the roll the balls around to coat them. Lift them out and repeat with the remaining half.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;"><span style="font-size: 8pt;"><span style="font-family: Calibri;">Store them in the fridge in an airtight container.</span></span></div>Enjoy XDideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-83726297687372531152012-02-21T17:02:00.000-08:002012-02-21T17:02:57.301-08:00Perfect Peach<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZTizCWtl_bk/TcXrqm-GuKI/AAAAAAAAAC4/MnGZP8vJCuk/s1600/paintings+workshop+xmas+%252B+2011+132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" lda="true" src="http://4.bp.blogspot.com/-ZTizCWtl_bk/TcXrqm-GuKI/AAAAAAAAAC4/MnGZP8vJCuk/s400/paintings+workshop+xmas+%252B+2011+132.JPG" width="300" /></a></div><br />
The tropical gardens and coconut-husk barbecued seafood of Bali is still in my nostrils....BUT It's lovely to be home and in the garden again. While it's still very hot, the summer veggies and fruit are performing beautifully. We have had a few peaches from a tree still recovering from a severe prune by the man of the house. They were so perfect and fragrant that I made them into a centrepiece for a lunch-party I was having.<br />
There have been loads of small plums which I have been stewing up and eating with yoghurt for breakfast. And cherry tomatoes which are still coming despite the bushes suffering from severe heat stress when the watering-pipe connector had fallen off. These little tomatoes I have been roasting with olive oil, salt, and chopped basil. I put a tray of them in the oven on 100c first thing in the morning and they are done by lunchtime to perfect soft sweetness.Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com4tag:blogger.com,1999:blog-3589766959742568444.post-83739543660130344792012-01-23T18:37:00.000-08:002012-01-23T18:37:36.232-08:00Cheese Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IdUHnoKGcJA/TxogLLCGr1I/AAAAAAAAASE/9pcI61HabNU/s1600/P1210004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nfa="true" src="http://1.bp.blogspot.com/-IdUHnoKGcJA/TxogLLCGr1I/AAAAAAAAASE/9pcI61HabNU/s320/P1210004.JPG" width="320" /></a></div>I have been making cheese biscuits for a while now but I have never been 100% happy with them until NOW! This recipe is the best yet and they are easy to make in a food processor. I got the idea for putting different toppings on them from my friend Jude.<br />
125g cold butter, diced<br />
150g sharp Cheddar cubed<br />
1/3 cup grated Parmesan<br />
1 1/4 cup plain flour<br />
1/4 tsp baking powder<br />
1/4 tsp chilli powder<br />
1/2 tsp Curry powder<br />
2 tsp Dijon mustard<br />
Using the shedding attachment of the processor, add butter and cheese through the chute.<br />
Remove shredder and attach all purpose blade and add the other ingredients - <strong>but</strong> reserve 1/8 cup of the flour for rolling out.<br />
Pulse until the mixture is well combined and forms a ball.<br />
With your hands roll into a 30cm log, wrap in cling film and refrigerate until very cold.<br />
Slice into thin discs (I made 22) and top with whatever takes your fancy. I used Nigella seeds, dried dill, fennel seeds and smoked paprika.<br />
Bake for 12-14 min at 180C (fan forced)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Czu7AnPn41A/Txogoe1iSkI/AAAAAAAAASU/BuVpNcrTT3M/s1600/P1210010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nfa="true" src="http://1.bp.blogspot.com/-Czu7AnPn41A/Txogoe1iSkI/AAAAAAAAASU/BuVpNcrTT3M/s320/P1210010.JPG" width="320" /></a></div>These are so delicious with a cold glass of white wine and make a lovely change to cheese or dip when visiting friends for a catch-up drink.Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-9277699273597268272012-01-22T22:07:00.000-08:002012-01-22T22:07:33.336-08:00Zucchini City<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-msGQHe43_NY/TxkFWyiIEuI/AAAAAAAAAR4/-aJhxomje9E/s1600/P1200040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="http://4.bp.blogspot.com/-msGQHe43_NY/TxkFWyiIEuI/AAAAAAAAAR4/-aJhxomje9E/s320/P1200040.JPG" width="240" /></a></div>Well, it's no great achievement to grow a few zucchinis. They are the most forgiving of the summer veggies. I even water mine overhead and they don't seem to fall victum to fungal attacks until well into the hot weather.<br />
Picking them when they are the size you want is another matter entirely. It's almost like if you don't get time to harvest in the morning, by evening they are too large!<br />
I read somewhere that each little zuc has the same number of 'flavour cells' in each one, so when they get enormous, they just don't taste nearly as nice. Small and tender they are lovely in salads or pickled. Up to 30cm (1ft for you imperial people) they are great for fritters and the like. And over 30cm, I reckon forget it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PHEVJl9F5-c/TxkEFQHqbQI/AAAAAAAAARI/DXgfKBKUq1U/s1600/P1190019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nfa="true" src="http://2.bp.blogspot.com/-PHEVJl9F5-c/TxkEFQHqbQI/AAAAAAAAARI/DXgfKBKUq1U/s320/P1190019.JPG" width="320" /></a></div>I picked this lot from the garden and found I had some feta in the fridge. This is such a great standby as it keeps for months in a vac-pack and is useful for lots of vegetarian stuff like filo pies, pasta and salads. Here's my favourite little fritter to use up all those zuccs - they are also lovely cold.<br />
<strong><em>Zucchini Feta & Mint Fritters</em></strong><br />
3-4 20-30cm zucchini<br />
1 leek or bunch of spring onions sliced<br />
2-3 cloves garlic crushed<br />
3 tbls wheat or potaoe flour<br />
2 eggs<br />
100g feta<br />
1/2 cup of chopped parsely<br />
and nearly as much mint<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5xNLIySaR1s/TxkEK_BesOI/AAAAAAAAARQ/jVnt16QqcSI/s1600/P1190028.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" nfa="true" src="http://3.bp.blogspot.com/-5xNLIySaR1s/TxkEK_BesOI/AAAAAAAAARQ/jVnt16QqcSI/s200/P1190028.JPG" width="200" /></a></div>Grate the zucchini by hand or in the food processor, while you saute the leek or onion in 2 tbls oil . After 5 min add the garlic and zucchini. Cook down slowly on a gentle heat stirring occassionally. When its nice and soft (about 10-15 mins) take it off and drain the liquid out through a colander or coarse sieve. Squeeze a little to get rid of excess moisture. Return to the pan and sprinkle over the flour and half the herbs and cook through quickly, stirring for a few mins. Then let it cool right down in the fridge.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GKIGDsGdXHk/TxkEeZuXMFI/AAAAAAAAARY/SIUFhfLQdX8/s1600/P1200029.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" nfa="true" src="http://3.bp.blogspot.com/-GKIGDsGdXHk/TxkEeZuXMFI/AAAAAAAAARY/SIUFhfLQdX8/s320/P1200029.JPG" width="320" /></a></div>Lightly beat the eggs and add to zucchini mix with the cubed or crumbled feta, last half of the herbs & pepper. Stir through gently, cover and let it get really cold before shaping into fritters and frying in a non-stick pan with a little oil if needed.<br />
I serve these with a simple avocado, cue, tomato salsa dressed with lemon juice, chilli sauce and basil.<br />
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I didn't have much mint in the garden (it has got a little dried out) so I made up the difference with Thai Basil.Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-91091420981191138432012-01-14T23:22:00.000-08:002012-01-14T23:22:47.924-08:00Beauty in small things<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CLtvEgkqmEk/TxJ2zChvi0I/AAAAAAAAAQ8/gEQddaF-fDA/s1600/P1140004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="http://1.bp.blogspot.com/-CLtvEgkqmEk/TxJ2zChvi0I/AAAAAAAAAQ8/gEQddaF-fDA/s320/P1140004.JPG" width="320" /></a></div><br />
I've been back in the studio not to paint yet but sew. Finishing some bags I started before Christmas took over. When I went to my sewing table I couldn't help but notice how my sewing things (with a little tweeking) made the prettiest still life. Hmmm... inspiration.<br />
I've noticed this before I think...<br />
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Veni, Vidi, Velcro (I came, I saw, I stuck around) <img border="0" src="http://sewing.patternreview.com/images/smilies/smilewinkgrin.gif" />Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com2tag:blogger.com,1999:blog-3589766959742568444.post-89530787658490090882012-01-12T23:24:00.000-08:002012-01-12T23:24:23.436-08:002012<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Crayfish Rice Paper Rolls</td></tr>
</tbody></table>I've been away on our boat for 2 weeks on Rottenest Island. The weather was allsorts but the boys did a lot of diving catching crays and Dhufish. I'm not a huge fan of large crustacians BUT I came up with this idea of making them into rice paper rolls. I made a spicy dipping sauce and they were just the ticket with a glass of bubbly.<br />
I have been in the kitchen all week since I got back home- I do miss creating recipes from the garden. I came home to a dozen cucumbers so I sliced lots into a spicy vinegar mix to keep in the fridge. I used a few different vinegars, chilli, garlic and celery seed. No salt - they taste great!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-B1xXHdi6g4Y/Tw_PiF5qDaI/AAAAAAAAAQ0/5lTbaXh_FP4/s1600/P1130048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" kba="true" src="http://3.bp.blogspot.com/-B1xXHdi6g4Y/Tw_PiF5qDaI/AAAAAAAAAQ0/5lTbaXh_FP4/s320/P1130048.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Didorf Salad</td></tr>
</tbody></table>I couldn't wait to get my new dome sprouter going again so I filled that up straight away and today I created a Didorf Salad: Red Apple, celery, feta (low-fat), toasted hazelnuts (local) with Adzuki, fenegreek and alfalfa sprouts. I just tossed it in a light mustard viniagrette.<br />
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<tr><td class="tr-caption" style="text-align: center;">Summer Veggie Gnocchi</td></tr>
</tbody></table>Other must sees this week was the first of the zucchinis with what's left of last years potaotes turned into veggie gnocchi with loads of fresh herbs including fried sage leaves. I've made this before many times and find I can knock it up in 30-40 mins - preparing the other ingredients while the spuds boil. Gnocchi needs a light touch so mixing and rolling out should be quick and rustic. I like to saute the cooked gnocchi in the garlicy oil I have done the veg in. Then put it all back together at the end. It gives the gnocchi a browned-off look and better texture. Of course a few shavings of good parmesan are essential too!Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-19585365424503560362011-12-15T22:11:00.000-08:002011-12-15T22:11:08.249-08:00Promises <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">zucchini</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tWyIIRJPLV0/Tuqu8hUAw8I/AAAAAAAAAMs/bsZG2mg6dK8/s1600/PC160023.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" oda="true" src="http://3.bp.blogspot.com/-tWyIIRJPLV0/Tuqu8hUAw8I/AAAAAAAAAMs/bsZG2mg6dK8/s200/PC160023.JPG" width="125" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Plum</td></tr>
</tbody></table>Technically it's summer here now in Oz but it still feels like Spring. The days are in the mid 20s and we are still having lovely rain showers. All my new summer veggies are flowering away. I have some Eggplants (Long Purple) that have survived winter and have loads of those delicate lilac flowers promising delicious aubergines. Yum! I love these just sliced, sprayed with a little oil and baked in the oven. They are so versatile. I recently made a bruschetta style dip at one of my cooking classes and everyone loved it. I can post the recipe if anyone is interested. All the fruit trees in the orchard are loving the cooler weather and wet conditions and are bursting with ripening fruit. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-h2rT3w4mHVI/TuqvfVJRrFI/AAAAAAAAAMc/Xt9y8Zqikx4/s1600/PC160042.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" oda="true" src="http://2.bp.blogspot.com/-h2rT3w4mHVI/TuqvfVJRrFI/AAAAAAAAAMc/Xt9y8Zqikx4/s200/PC160042.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Royal Gala</td></tr>
</tbody></table> The birds get to a lot of the top fruits but there is usually enough to go around except for my figs so I net this tree. And by the look of them I need to do this soon.<br />
I've posted a link to this really great gardening blog you may want to check out. It's one of my favourites.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fig</td></tr>
</tbody></table><a href="http://scarecrowsgarden.blogspot.com/2011/12/full-moon-and-apricots.html?spref=bl">Scarecrow's Garden</a>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-7399121514772642822011-12-13T20:02:00.000-08:002011-12-13T20:02:13.733-08:00Rubbish Day Curry<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VBXoVgQsrRM/TugRhA22OUI/AAAAAAAAALc/fnAw2hrOZO0/s1600/PC140008.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" oda="true" src="http://2.bp.blogspot.com/-VBXoVgQsrRM/TugRhA22OUI/AAAAAAAAALc/fnAw2hrOZO0/s200/PC140008.JPG" width="200" /></a></div>OK, on rubbish day I often give my fridge a good clean out and throw, compost or use any veggies that are looking less than salad fresh. I seem to have extra this week as I've been teaching these healthy cooking classes and whilst I give away as many leftovers as I can, I end up with bits and pieces. Older veggies like these just need to be picked over a bit and peeled. So, this is how I make a good curry you can use with any lonely pieces of veg from your fridge:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q9l_slZzBvA/TugSulDgj4I/AAAAAAAAALk/cT08neUib0I/s1600/PC140012.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" oda="true" src="http://2.bp.blogspot.com/-q9l_slZzBvA/TugSulDgj4I/AAAAAAAAALk/cT08neUib0I/s200/PC140012.JPG" width="200" /></a></div>Get 1/2 cup of water going on the stove and start preparing the veggies and dropping them in as you go. Harder ones first, I had a parsnip (so ugly it's trying to hide behind that plastic bag of mint!), pumpkin and celery to begin with. Meanwhile I dry roasted aromatic seeds - about 1 tsp each cumin, corriander, mustard, 1/2 tsp of fenegreek and about 10 cardamon pods. Put a lid on as they want to pop right out of the frypan. Give them a shake nown and again - I only takes a few minutes, Now, if you have a mortar and pestle great, otherwise bash them about a bit with whatever you have. Chop some onion (I always seem <a href="http://4.bp.blogspot.com/-BVjzKV3up1w/TuBNhMCkYHI/AAAAAAAAAK8/tqFCAH8Q4ks/s1600/PB270001.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" oda="true" src="http://4.bp.blogspot.com/-BVjzKV3up1w/TuBNhMCkYHI/AAAAAAAAAK8/tqFCAH8Q4ks/s200/PB270001.JPG" width="150" /></a>to have 1/2 an onion lurking around and some wrinkly spring onions) and soften with 1 tsp oil, then add lots of chopped garlic and plonk all this into your simmering veggies. I had some over-ripe tomatoes - in! Some leftover pasta sauce - in! Some bunching onions from the garden (I never know what to do with them) - in! Some fresh chilli is best but, hey anything hot you have hanging around. In fact if you have some curry paste you might want to skip the whole roasting seeds thing BUT it won't be as nice. Check out what herbs you have, really anything goes. In my case I used corriander, parsley and mint because it was all there in front of me. Chop about a cupful, throw it in and give it all a good mix through. Now simmer all this for about 15min and then leave it for the flavours to infuse, all day or until the next day is ideal. When I reheat it tonight for dinner, I will add more delicate veggies. I have a few broccoli flowerettes, beans and spinache. Along with these I'll put in more herbs to give it a nice fresh note.<br />
Personally, I like to make my curries hot so I serve them with yoghurt. I might add some mint to this as I have so much and this cools it down nicely as I eat. <br />
This process only took 20 mins this morning (it took longer to clean the fridge!) It's yummy, healthy and not wasteful.Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com1tag:blogger.com,1999:blog-3589766959742568444.post-66526852789940270932011-12-07T22:26:00.000-08:002011-12-07T22:26:58.125-08:00Chilli Jelly<table class="posts" id="posts"><tbody>
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<div _loaded="true" class="entirePost">I have been wanting to make some Chilli Jelly ever since I bought my Jelly Bag, which incidently was really hard to track down. I used a regular apple jelly base (750g chopped cooking apples including cores and skins, 500mls apple cider vinegar, 700 mls water) and added 5 chopped chillies. Boil for an hour and you should end up with about 1 litre of liquid after draining for a few hours. Do not squeeze it out or you'll have cloudy jelly!<br />
Make it as you would jam by adding 500g sugar per 600ml of juice and boiling for about 30mins. I'm really happy with the taste (just the right amount of heat), consistency ( a little runnier than jam) and colour. Aaaaaw so pretty.....<br />
<a href="http://4.bp.blogspot.com/-4LSR6SuLrRY/TuBXU2X8cZI/AAAAAAAAALM/g5ccg3o7L8M/s1600/PC070018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="http://4.bp.blogspot.com/-4LSR6SuLrRY/TuBXU2X8cZI/AAAAAAAAALM/g5ccg3o7L8M/s320/PC070018.JPG" width="198" /></a></div>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-38284745970654059182011-11-27T00:03:00.000-08:002011-11-27T00:03:42.791-08:00Orange for a Reason<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_vYFjdU2Of8/TtCBOuUf1gI/AAAAAAAAAKY/VW10Y481r5c/s1600/PB150010.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="200" src="http://1.bp.blogspot.com/-_vYFjdU2Of8/TtCBOuUf1gI/AAAAAAAAAKY/VW10Y481r5c/s200/PB150010.JPG" width="150" /></a></div><span style="color: #b45f06;">When I dug up all the remaining carrots I did a taste test on the red, orange and yellow carrots. There's a lot of hype surrounding 'heirloom' varieties of veg at the moment <strong><em>BUT</em></strong> my tastebuds tell me that carrots nowadays are all orange for good reason!</span>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-21977510314448630712011-11-25T23:48:00.000-08:002011-11-25T23:48:52.579-08:00Silverbeet Pie<span style="color: #274e13;">I have been loving having so much silverbeet. With the last leaves I'd stripped, before pulling out the bolting plants, I made this frittery, pastryless pie:</span><br />
<span style="color: #274e13;">Roughly chop and wash loads (a sinkful!)of silverbeet. Put it all into a deep, non-stick frypan until you can hardly close the lid. I used a 30cm x 7cm deep Scanpan. And cook on low heat for about 3 mins. Turn every min or so. You want it to <strong><em>just </em></strong>starting to break down - this gives you a lovely texture that you just don't get with boxed, frozen spinach.</span><br />
<span style="color: #274e13;">Put it aside and in the same pan, saute a tablespoon of oil with some chopped spring onion and any other bits of vege you have leftover in the fridge e.g. that 1/4 red capsicum, those few florets of broccoli. Throw in some garlic at the end to soften--this is where my garlic/parsely/lemon mix that I often have kicking around my fridge, comes in handy.</span><br />
<span style="color: #274e13;">Meanwhile beat with a fork 4 eggs, heaped teaspoon Dijon mustard, 250g ricotta, 100g crumbled feta, 100g grated cheddar. I used all low-fat.</span><br />
<span style="color: #274e13;">Mix all this together with a handful of whatever herbs you have around, I used 6-8 sprigs of thyme. I usually use 1/2 cup parsely but I'm in between crops at the mo.</span><br />
<span style="color: #274e13;">Pour into a pie dish and bake 170C for about 30 mins. Don't overcook it, as like omlette, it can be a little soft inside <strong><em>and </em></strong>the leftovers reheat so much better!</span>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-90465940626230201492011-11-25T23:19:00.000-08:002011-11-26T16:59:30.811-08:00Late SpringThe Spring veggies have nearly finished except for artichokes and broccoli<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iH5_yU8iE3w/TtCFqEEE2LI/AAAAAAAAAK0/cZgG2wn7nkg/s1600/PB260015.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="320" src="http://1.bp.blogspot.com/-iH5_yU8iE3w/TtCFqEEE2LI/AAAAAAAAAK0/cZgG2wn7nkg/s320/PB260015.JPG" width="240" /></a><a href="http://3.bp.blogspot.com/-SopL5ZKJy8o/TtCB1Y1qOVI/AAAAAAAAAKk/GhIn7UwpKlk/s1600/PB260020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320" src="http://3.bp.blogspot.com/-SopL5ZKJy8o/TtCB1Y1qOVI/AAAAAAAAAKk/GhIn7UwpKlk/s320/PB260020.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">which just keeps on coming.....</div><div align="left" class="separator" style="clear: both; text-align: center;"></div>Into the old veggie garden the few remaining leeks have gone to seed and producing the most beautiful flower buds which will explode into the large, lilac-coloured, flower heads typical of all alliums.<br />
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I have put in here 8 each of yellow acorn squash, green zucchini and Lebanese cucumbers.<br />
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The new raised beds are taking so much filling! Everytime I plant a new crop I layer in another load of soil improver, peastraw and sheep poo (or rather hubby does!). A few weeks ago I planted into one some capsicum and tomatoes with basil in between. These are flourishing with the help of a weekly watering of *Harvest.<br />
Today I planted the other raised beds with silverbeet, bok joi, bok choy (bok meaning green) and more beans. The latest bushes of beans are nearly ready to start picking. The 4 wine barrel halves (ex-'spud-off') have been moved, filled, reticulated and planted with herbs, strawbs and a dwarf pod pea. I've put a few bamboo stakes in there to keep those happy just in case they need a little support.Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-89176816872644242642011-11-06T17:49:00.000-08:002011-11-06T17:49:09.078-08:00Beautiful BrownAnything brown in the garden adds a lovely subtle element. Look at these fabulous fungi growing on the trunk of my white lilac tree.<br />
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And these etherial bearded iris under the canopy of golden maples.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0LLjwvygxfE/Trc0zYoxeUI/AAAAAAAAAI0/YqnpO4jjYkU/s1600/PB020014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ida="true" src="http://3.bp.blogspot.com/-0LLjwvygxfE/Trc0zYoxeUI/AAAAAAAAAI0/YqnpO4jjYkU/s320/PB020014.JPG" width="240" /></a></div><br />
What a beautiful time of year here in southwest Western Australia. Hubby is finishing off the drippers to the raised veggie beds today and I am rearranging the old wine barrels I used for the spuds so that they can be connected to the water pipes as well...I'm thinking runner beans in those for now. I have some 'teepees' given to me last year that I havn't even used, so I'll see if they fit.Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-5336710260748964552011-11-05T01:37:00.000-07:002011-11-05T01:38:12.317-07:00Artichokes<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><br /><a href="http://1.bp.blogspot.com/-bgX9vo3RDl0/TrT18wETeRI/AAAAAAAAAIA/Or48OQuko6E/s1600/PB050018.JPG"><img border="0" alt="" src="http://1.bp.blogspot.com/-bgX9vo3RDl0/TrT18wETeRI/AAAAAAAAAIA/Or48OQuko6E/s400/PB050018.JPG" /></a> </div>I made artichokes this way last week and was so impressed I decided to make it again with the last on my plants. I got the idea from a simple little book, "Food from an Italian Garden" by Judith Barrett. There are no photos of the dishes at all just charming black and white sketches of the vegetables.<br />Artichokes Roman Style: Firstly prepare the artichokes by snapping off all the tough outer leaves (how many depends on how developed each one is) and cut off the top third of all leaves with a serrated knife. Have a bowl of water with the juice of a lemon in it to dunk them in as you go - this helps prevent discolouration. Trip the stem back to the height of your pot and pare away the outer 'skin'. Drop the whole thing into your lemon water and move along until they are all done.<br />Prepare a mix of garlic, parsley, a little salt and a good glub of olive oil, muched up well with a food processor if you have one. I make extra of this to keep in the fridge as it is so handy to shove on anything, like the salmon fillets I am baking for our dinner tonight.<br />Press the artichokes down firmly on your benchtop to splay out the leaves slightly and rub some of this garlicy mix down between some of the leaves.<br />Pack them into a pot snuggly so they stand upright. I nestled an upturned little bowl in the centre but they still fall over a bit - this isn't a biggy really. Tip in a cup of olive oil and top up with water until the level is at the heart/stem junction. Bring to the boil and simmer, with the lid slightly askew until they are done. I like them well done and the smallest ones were ready in 25min.<br />Remove these little beauties and allow to drain and come to room temperature before you devour these with a glass or two of your favourite wine. In my case Pinot Grigio!<br />With regards to the 'hairy choke', I pick it out if its large BUT as these are so young, fresh and tender I won't worry about removing it.<div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com0tag:blogger.com,1999:blog-3589766959742568444.post-21836186450394792172011-11-05T01:05:00.000-07:002011-11-05T02:07:54.869-07:00Finished Atrichokes<a href="http://3.bp.blogspot.com/-HAGsNX-aJWY/TrT8XqaudII/AAAAAAAAAIY/obhdYyNPCwk/s1600/PB050005.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/-HAGsNX-aJWY/TrT8XqaudII/AAAAAAAAAIY/obhdYyNPCwk/s320/PB050005.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a> Here they are ready to enjoy with some lovely wine I swap with a local winery when they sell my little paintings in their gallery.<br />
<div style="clear: both; text-align: left;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div>Dideehttp://www.blogger.com/profile/17025532268453961145noreply@blogger.com1