Saturday, 12 August 2017

Simple Cereal Slice

Another weekend ... another simple slice! Just a few basic ingredients, together with crushed wheat breakfast biscuits (and the saved crumbs from the bottom of the cereal packet) is all you need to make this Simple Cereal Slice. Afternoon tea will be ready in a jiffy!


Squares of Simple Cereal Slice.

This is another slice my Mum would make often and that I learned to cook as a young girl. The recipe comes from my well-used copy of "Day to Day Cookery" with a few of my 'adjustments' here and there. Here's how I made it:

Simple Cereal Slice

1 cup flour (white spelt or plain)
1 teaspoon baking powder
3 wheat breakfast biscuits + saved crumbs from bottom of cereal packet)
1 cup dessicated coconut
1/3 cup coconut sugar or brown sugar
150g melted butter

1.   Preheat oven to 180C. Line a slice tray.

2.   Sift flour and baking powder together into a mixing bowl.

3.  Crush wheat breakfast biscuits under a rolling pin until fine crumbs. Add to mixing bowl.

4.   Mix coconut and brown sugar in to other dry ingredients.

5.   Melt butter over gentle heat in small saucepan. 

6.   Make well in centre of dry ingredients in your mixing bowl and pour in melted butter.

7.  Mix until slice ingredients well combined.

8.   Press mixture firmly into bottom of slice tray.

9.   Bake for 20 minutes until lightly browned.

10. Cool before icing. (You can make a simple lemon icing or melt a little white chocolate to
      spread over the top.)

11. Cut your slice into fingers and share with everyone ☺

This is such a quick and easy slice to make. It's great too for using up those crumbs left in the bottom of the cereal packet that may otherwise go to waste. A little icing too and something quite plain like this becomes quite delicious. 

Have a lovely weekend everyone.

Meg










Monday, 7 August 2017

Behind Our Blue Gates 2

The days have been warmer here though Spring is still officially another month away. Spring looks like it's arriving in the garden too as there is much in bloom. As you enter, through our little front gate, a sweet scent greets you, released by the masses of flowers on the Michelia Coco hedge. As you walk past, you'll hear the buzz of honeybees and see the specks that are native bees, working away industriously among these fragrant flowers. Around the back, masses of beautiful blue Lobelia and snowy, honey-scented Alyssium border the main vegie patch. The bees love these too! The delicate scent of Sweet Pea, all pink petals instead of the pure white of last year, and the yellow sunshine of Calendula intermingle with the veg planted there. Our patch is a riot of colour and homegrown food that just simply makes me happy. Come on in, through our blue gates, and see what's been happening of late...

Beautiful & blue ...
bee-friendly Lobelia is in flower in the garden. 

Blooming Blue Lobelia and white Alyssium edge our vegie patch.

 Two varieties of homegrown lettuce are ready to eat. 

Simple salads, like this one, have featured in weekend lunches.

 Many lunches have been packed up at the kitchen bench.

Some simple slices have been baked.

A new washcloth is forming on my knitting needles. I love this new-to-me pattern!


The first sweet peas are in bloom. A delicate fragrance beyond compare!

A new oven was installed in our kitchen.
(After 14years of constant and reliable service, the old one went kaput!)

We are now preparing our house for a major Spring clean. The verandah has been cleared and the timber boardwalk swept ready for washing down. Windows are being washed. When Spring does officially arrive, our home will be sparkling clean. Ready to greet a new season!

What's been happening behind your gates lately?

Meg

Friday, 4 August 2017

Simple Pasta Salad

Although we are in the last month of Winter, the days here have been reminiscent of Spring.  Daytime temperatures have been in the low to mid 20Cs and, while the mornings have still had some chill to them, the afternoons have been quite balmy. Perhaps this is the uniquely Australian season that Dr. Tim Entwisle calls "Springer". Perfect for such warmer weather, and a move away from the heavier and more hearty foods of Winter, are salads like this one:

A simple homemade salad.

Simple Pasta Salad

1 packet of "bow-tie" pasta (or other suitable pasta such as fusilli)
2 Tablespoons olive oil
1 red onion
4 rashers bacon
1 small red capsicum
1 medium zucchini
1/3 cup frozen peas

Dressing:
4 Tablespoons balsamic vinegar
1 teaspoon seeded mustard
1 -2 teaspoons honey

1.  Cook pasta according to packet directions.  Drain well and place in a large salad bowl.

2.  Peel and chop onion finely. Remove rind from bacon and cut into cubes. Wash and 
     remove seeds from capsicum. Chop capsicum and zucchini into small pieces.

3.  Heat olive oil in heavy-base frying pan and gently fry onion and bacon until onion has
     softened and the bacon has browned slightly.

4.  Add capsicum and fry gently until this begins to soften. 

5.  Add zucchini and frozen peas. Fry gently until peas have defrosted.

6.  Remove from heat and add fried vegies and bacon to cooked pasta. Combine well & chill.

7.  Whisk together ingredients for dressing and have at the ready to pour over this salad 
     just before serving.

This salad can be "jazzed up" with some toasted pine nuts or some crumbled feta. It's perfect for a weekend lunch, to pack for a picnic or to take to a barbecue. Perhaps it will fit in with your weekend plans.

Have a lovely weekend.
Meg






Wednesday, 2 August 2017

Simple & Sweet Chocolate Slice

A sweet chocolate slice, made from a few simple pantry ingredients and some butter, is quite a nostalgic treat here. My mother made this, from her trusty and somewhat splattered "Day to Day Cookery" book, when we were small and I remember it being one of the first things I learnt to cook. I make it rarely now, but when I do, it's a happy treat that disappears very quickly!


 Pieces of deliciousness!

My Mum gave me a copy of the "Day to Day Cookery" book when I left home and, I'm proud to say, my copy is now just as splattered as hers! I've tinkered with the original recipe to reduce the sugar in the slice by half so it's a little less sweet ... that's just my way. Here's how I make it now:

Sweet & Simple Chocolate Slice

1 & 1/4 cups white spelt flour (or plain flour)
1 teaspoon baking powder
2 Tablespoons raw cacao powder (or cocoa)
3/4 cup dessicated coconut
1/4 cup coconut sugar (or brown sugar)
125g butter
1 egg

1.  Preheat oven to 180C.
2.  Sift flour, baking powder and cacao into a mixing bowl.
3.  Melt butter in a small saucepan.
4.  Beat egg.
5.  Make a well in the centre of the dry ingredients and add the melted butter. Begin to 
     combine with dry ingredients and then add the beaten egg. Mix well.
6.  Press mixture into a slice tray.
7.  Bake for 15 minutes.
8.  Cool before topping with a simple chocolate icing and a sprinkling of coconut. ❤

 Simply yummy!

You can make a simple chocolate icing by mixing together 1 cup of icing sugar and 1 Tablespoon of cacao powder (or cocoa) with a little hot water. Just sift the icing sugar and cocoa into a bowl so there are no lumps and then mix with hot water, a little bit at a time, until you get the consistency you want. You can then flavour with vanilla essence too before spreading thinly over your freshly baked slice. 

Disappearing quickly!

There is nothing fancy about this slice. Just simple ingredients and a little icing and you have a delicious treat for afternoon tea! 

Meg

Sunday, 30 July 2017

A Little Serenity

It has been many, many weeks since I walked in this beautiful, serene place. What a joy it was to set foot on the sand again. Step after sandy step, breath after cool breath, beside wave after gentle wave coming in and retreating again. 


A favourite place to walk.


As I walked, the welcome and familiar sound of the sea was beside me. The crash of waves coming in to the beach and that gentle fizz of foam as they retreat is the soundtrack I love to listen to on these walks. No earphones for me! I want to hear nature's "backing track" as I walk, I want to hear and say, "Good morning!" to those I pass and to the fishing folk who try their luck off the beach.

I saw much but I didn't photograph any of it. I didn't want to stop, to break that steady, familiar rhythm that I had settled into. I watched dolphins play offshore, their silvery grey bodies sleek and shiny in the sea. A lone Brahminy Kite soared overhead, her shadow on the sand alerted me to her presence above. Lots of little shells and a few pieces of sea glass were scattered the length of one quiet bay. Playful dogs, barking their happiness and chasing one another across the beach, reminded me just what it means to be carefree and totally absorbed in where one is and what one is doing.

I sometimes bring much that feels heavy to these shores and, at those times, I leave feeling lighter and grateful for the space and time to walk here. This beautiful place offers up to me a little serenity. I thought I would share it with you.

Meg












Friday, 21 July 2017

Inspiration in the Show Pavilion

I could spend hours in the pavilion at our local show. The others leave me to wander through happily while they go to find their own bliss. (Rides and ice-cream, of course!) All the homegrown fruits and vegetables, baking, crafts, paintings, photographs and flowers displayed on trestle tables, prize ribbons adorning some but not most, are just so inspiring to me. Here are some of the interesting entries that I found in the pavilion at my local show this year:

A prize winning, knobbly pumpkin.

A spiralling rug knitted from material reclaimed from old T-shirts.

Wedges of delicious shortbread ... I think the judges must have sampled a few!

Lovely colours in pretty crochet work.

A little circle of ripe red cherry tomatoes.

Jars of lemon and passionfruit butters. Mmm! 

A sweet little handmade doll.

A cushion made from repurposed denim. Complete with pocket!

A juicy homegrown grapefruit.

Vibrant crewel embroidery work. 

Gorgeous and fragrant blooms in their individual "vases".

There are so many talented people who live in our community! I always leave with a lots of ideas of what I'd like to grow or make or cook or learn. 

Do you go along to your local community's annual show or fair too?

Meg


Wednesday, 19 July 2017

Red Lentil, Bacon & Sweet Potato Soup

A nourishing soup on a cold Winter's night, served with toasted sandwiches or some fresh bread and butter, is a simple and warming meal. 

 Soup & Sandwiches

This particular soup is a firm favourite here. It is quick and easy to make from simple and wholesome ingredients. It tastes delicious and freezes well. My recipe is an adaptation on this one for a Lower GI Ham and Red Lentil Soup.


Red Lentil, Bacon & Sweet Potato Soup

2 Tablespoons olive oil
2 cloves garlic, crushed
1 brown onion, peeled and chopped
3-4 rashers bacon, trimmed and diced
3 stalks celery, washed and chopped
2 large carrots, peeled and chopped
1 medium sweet potato, peeled and diced
1.5 Litres vegetable stock (or chicken stock)
500mLs water
1 & 1/4 cups of red lentils, rinsed and drained
black pepper 

1.  Heat oil in a heavy-based soup pot over medium heat.

2.  Add crushed garlic, onion & bacon to the pot and fry lightly until onion is soft. Stir often.

3.  Add celery and carrot to the pot and cook for few more minutes stirring regularly.

4.  Add stock and water to the pot. Bring to the boil at higher temperature and then reduce 
     heat to medium again.

5.  Add red lentils and sweet potato and simmer (turning heat down if you need to) until 
     lentils and sweet potato are tender.

6.  Season with a little freshly ground black pepper to taste.

7.  Garnish with finely chopped parsley if you wish & serve with fresh bread and butter or 
     perhaps some toasted sandwiches.

When it is cold or frosty outside, a bowl of homemade soup is something to look forward to. I find that the warmth of that soup not only fills our tummies but reminds us too what it is to be safe and warm inside on a cold night. 

 Do you have a favourite Winter soup that you make often for your family?

Meg




Monday, 17 July 2017

Sunday's Baking

I often bake in the morning on Sundays. I might make batches of biscuits, little muffins, a simple slice or occasionally a cake of some kind. These are then ready to pop into lunchboxes for the morning and afternoon teas to come during the week ahead. It makes things a little less hectic on weekday mornings!

It was a rainy, cold start to yesterday's Sunday, so while I was baking the oven warmed the kitchen and that tantalising smell of baked goodies wafted throughout our home. This is what I baked, with recipes at the links below each photograph:


(The distinct, spicy smell of these baking is just divine!)

 Simple focaccia with crispy cheese.
(You can top focaccia with cheese or herbs or olives...)

(A healthier version of an old favourite.)

Slice Notes:
I substituted 1/4 cup of brown rice flour for the 1/2 cup almond meal in the slice recipe simply because my son's school in a nut-free zone. I used ordinary, everyday jam instead of the chia jam suggested too and it all worked out just fine.

We ate slices of the focaccia, still warm from the oven, with lunch. It is the first "bread" I have made for a very long time (as I tend to bake flops rather than loaves;)  It was very simple to make so I think it might become a Sunday staple...topped with cheese or maybe herbs or olives and always sprinkled with sea salt. The gingerbread cakes and the slice were "sampled", of course, before being whisked away from my rather enthusiastic taste testers. 

Do you bake on Sundays? What do you make for the week ahead?

Meg


Wednesday, 12 July 2017

Here & Now 14

Here, our mid-Winter days are short and cold now. Much colder in comparison to our scorching Summers. Winter's contrast to the heat, the dry and the light of Summer is perhaps what I love most of all about this season of the year. It seems a gentler season somehow.

Tiny blueberry blossoms

A little knitting.

A warm salad.

Delicate rose petals.

Loving //  The favourite and familiar songs that have filled our house and set me to remembering.
                        (Like this beautiful acoustic from the ever-talented Finn Brothers.)
Eating //   Warm Winter salads like this one made with homegrown and roasted beetroots.
Drinking //  Frothy hot chocolates ... now with marshmallows!!
Feeling //  Exhausted as our son has had pneumonia and we are all tired.
Making //  A set of these washcloths in soft colours.
Thinking //  Soon, there will be blueberries!
Dreaming //  Of Millford Sound, in New Zealand, where I have never been.

In the garden, the soft and delicate petals of the old-world Duchesse de Brabant roses are unfurling. The bees land on them and then make their way to the hidden centres to find their pollen. Imagine being enclosed in rose petals like that!

 Going in ...

... and coming back out again!

This is our Here & Now. If you'd like to share too, then you can click on the link and join in with Sarah over at Say, Little Hen. There is always many beautifuls to find there.

Meg


Monday, 10 July 2017

Cockatoo Capers

These cheeky characters entertained us for quite a while yesterday. We first heard the distinctive screeching of these Sulphur Crested Cockatoos off in the distance before they landed, with loud commotion, on our verandah. They seemed not the least bit perturbed by our inquistive presence and interest in their shenanigans. They were quite happy to pose for photographs before flying off to a nearby gum tree. Cheeky!

A cheeky trio of cockatoos!

 An inquisitive fellow.

Pure white feathers and a little yellow crest.

Perched together in a gum tree.

I suspect this trio of cheeky birds may be interested in the still unripe passionfruit on our vine. In previous years, they have plundered our passionfruit, taken the still green fruits up on to our roof, had a nibble and then sent the remains tumbling down the "alleys" of our corrugated roof like bowling balls. What a racket!

These cockatoos are a noisy native bird but I love seeing them here. I don't mind paying for such entertainment in passionfruits ... as long as they leave a few for us!

Meg








Friday, 7 July 2017

Nourishing Winter Breakfasts

An early morning storm is rolling through, the sky is dull and grey and the horizon invisible behind the cloud. It began as a gentle pattering on the roof, in keeping with the forecast showers, but it wasn't long before we heard thunder rumbling in the distance and the rain began bucketing down. The cold has settled in around us and will probably linger after such a damp and chilly start.

Just the type of morning for porridge! Topped with little blueberries and the distinct sweetness of a swirl of maple syrup, it's delicious. There are other breakfasts that we love just as much:

You can top it with any berries you like or a banana or add some coarsely chopped nuts.

Creamy avocado & feta on toast with last night's leftover roasted veggies.
(You can also make Bubble & Squeak with leftover roasted veggies too:)

(Toasty, warm and delicious on a cold morning with a warm drink.)

Omelette with the goodness of eggs, greens from the garden & leftover roasted veggies. You could add toast, bacon or some baked beans on the side, of course!

(You begin these the night before & bake the next morning for a warm start to the day.)

All of these breakfasts are a nourishing and filling way to start a Winter's day...or any day really. Perhaps you'll be able to make yourself a hearty breakfast or two this coming weekend. Perhaps someone could even be persuaded to make it for you and serve it to you in bed on a tray with a warm cuppa and the day's newspaper (Now, I'm getting ahead of myself!). 

Have a lovely weekend.
Meg


Tuesday, 4 July 2017

Beautiful Beetroot Salad

Homegrown beetroot is something special. Plump, purple and full of earthy flavour ... so very different to the beetroot that comes in a tin! With some of our fresh beetroots, harvested this past weekend and roasted until tender, I made this beautiful beetroot salad. It was full of flavour and goodness. Delicious!

Beautiful Beetroot Salad

The main ingredients of Emma Jansen's recipe for Roasted Pumpkin, Beetroot, Chickpea & Feta Salad were the inspiration for this version. The main difference is that I used marinated feta and the herby marinating oil for the dressing. This is how it came together:


Roast beetroots and pieces of pumpkin until tender.
(See note below on how to roast beetroot.)

Rinse and drain 1 tin of chick peas & put in a salad bowl.

Crumble pieces of a marinated feta & mix with chickpeas.

Lightly steam broccoli florets until bright green but still crisp & add to salad bowl.

Mix in pieces of roasted pumpkin.

Peel & then cube roasted beetroots & put into a separate dish.

Drizzle over dressing, toss to coat salad & serve with pieces of roasted beetroot on top.
(See note below on how I made dressing.)


I haven't written exact quantities because, with a salad like this, you can put in as much or as little as you like. I used half a decent sized pumpkin, 4 large beetroots, a fair bit of feta (because I love it) and 1 small head of broccoli. You can tweak those amounts to suit, you could add fresh baby spinach leaves instead of broccoli, you could experiment with the marinating oils you use for different flavours too.

Dressing:  Blend together 1/4cup of the herby oil from the marinated feta, squeeze in juice of half a small lemon or lime, add a few teaspoons of Pomegranate molasses (or you could use balsamic vinegar) and season with freshly ground black pepper to taste. Mmmm...

How to Roast Beetroot:  Cut the stems of each beetroot to around 2cm. Wrap each unpeeled beetroot in foil. Bake in oven, at 180C, until tender. You know they are ready when you can poke a skewer through the foil and easily into the beetroot.

I'm so glad I planted many beetroots this year. I'll be making this salad (and versions of it) as long as there is fresh beetroot coming in from the garden. YUM!

Meg