Leeks

Harvested some leeks and garlic to make mussels in white wine. Very easy:
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.

Leunig

I'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:

THE SUMMER PALACE

Make a little garden in your pocket,
Fill your cuffs with radishes and rocket,
Let a passionfruit crawl up your thigh,
Grow some oregano in your fly.
Make a steamy compost of your fears,
Trickle irrigate your life with tears,
Let your troubled mind become a trellis,
Turn your heart into a summer palace.

Truffle

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.
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 delicious.
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.

Bloom or Boil

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:

2 carrots
12 pickling onions
2 sticks celery
8 portabello mushrooms
6 chicken thighs
3 chicken legs
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.

3/4 cup red wine (I use Shiraz)
1 1/2 cups chicken stock
3/4 cup pasta sauce
2 bay leaves
several sprigs of thyme - stripped
pepper

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.
This is even better the next day!

Autumn

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.

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 :)

Washi

I've joined the growing band of Washi Tape lovers

They are beautiful Japanese tissue tapes that are

great for journalling and playtime. They came beautifully packaged in little tins wrapped in tissue and stickers.

So adorable!

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 :)

Easter Cake

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:

200g Orange (weigh it as it effects the consistency)
175g butter (chopped at room temperature)
3 eggs
1 cup castor sugar
2 cups self-raising flour (sifted)

Cut the unpeeled orange into segments, remove the pips and process until finely chopped. Add the other ingredients and process until well combined.
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.

Icing: 60g soft butter, 2 tsp grated orange rind, 2 tlbs orange juice, 2 cups icing sugar. Beat well.

As you can see I couldn't help myself from tarting it up with calendulas, roses and of course rabbits!