Can't wait to use them tonight!
xxx
Sunday, 22 January 2012
I just have to show you these...
My gorgeous new smoky blue bath towels. Supima cotton, gorgeous and simple and soothing.
Can't wait to use them tonight!
xxx
Can't wait to use them tonight!
xxx
Roast cauliflour dip
Hummus by any other name...is roast cauliflour dip!
This recipe spoke to me. It practically yelled at me as I flipped through my sister's christmas present (thanks for sharing Rhi!). A Janelle Bloom recipe, this is so simple and tastes divine. It takes slightly longer than hummus to make, only because you've got to roast the cauliflour first. I changed her recipe a little to cater to more non-adventurous palates (NOT mine!), and I've made the abridged version twice now; a resounding success at both events.
Ingredients
400g cauliflour
4-10 cloves of garlic (I'm a more is more kinda girl)
1 teaspoon cumin
1 teaspoon ground coriander
salt and pepper to taste
1 tin chickpeas (drained)
2 tablespoons tahini
juice of one lemon
a dash of chilli flakes
olive oil (the recipe calls for 60ml, I'm sure I've used much more than that...really enough that it emulsifies to the correct consistency)
Crusty bread to serve
2 tablespoons pine nuts, lightly toasted
Chop the cauliflour into small pieces (or blitz in the food processor!) and place on a baking tray with the garlic cloves (still in their paper....trust me on this) and drizzle with a small amount of zee good olive oil. Season with cumin, coriander, salt and pepper. Roast until tender.
Add cauliflour, the soft, mellow, sweet innards of the garlic cloves (sqeeze the cloves and the garlic just pops out easy peasy), chickpeas, tahini and lemon juice to the kitchen whizz and then while the machine is running slowly drizzle in the oil until the desired consistency is achieved. Taste. You may need to add more seasoning, depending on your taste.
Toast the bread (I like a turkish pide done in the oven) and slice and serve next to the dip. Drizzle with a small amount of olive oil and top with toasted pine nuts.
It makes a large amount. But keeps remarkably well if stored in the fridge. Have never tried the freezer (the dilemma of storing it long term has never been a problem) but would be worth a shot if you're only making it for one person, or you could halve or even quarter the recipe).
It will be difficult to stop at just one piece. In fact, I might just go have some now...
xxx
This recipe spoke to me. It practically yelled at me as I flipped through my sister's christmas present (thanks for sharing Rhi!). A Janelle Bloom recipe, this is so simple and tastes divine. It takes slightly longer than hummus to make, only because you've got to roast the cauliflour first. I changed her recipe a little to cater to more non-adventurous palates (NOT mine!), and I've made the abridged version twice now; a resounding success at both events.
Roast Cauliflour dip
Recipe originally from Janelle Bloom; has been adapted so would not look much like her original one now.
Ingredients
400g cauliflour
4-10 cloves of garlic (I'm a more is more kinda girl)
1 teaspoon cumin
1 teaspoon ground coriander
salt and pepper to taste
1 tin chickpeas (drained)
2 tablespoons tahini
juice of one lemon
a dash of chilli flakes
olive oil (the recipe calls for 60ml, I'm sure I've used much more than that...really enough that it emulsifies to the correct consistency)
Crusty bread to serve
2 tablespoons pine nuts, lightly toasted
Chop the cauliflour into small pieces (or blitz in the food processor!) and place on a baking tray with the garlic cloves (still in their paper....trust me on this) and drizzle with a small amount of zee good olive oil. Season with cumin, coriander, salt and pepper. Roast until tender.
Add cauliflour, the soft, mellow, sweet innards of the garlic cloves (sqeeze the cloves and the garlic just pops out easy peasy), chickpeas, tahini and lemon juice to the kitchen whizz and then while the machine is running slowly drizzle in the oil until the desired consistency is achieved. Taste. You may need to add more seasoning, depending on your taste.
Toast the bread (I like a turkish pide done in the oven) and slice and serve next to the dip. Drizzle with a small amount of olive oil and top with toasted pine nuts.
It makes a large amount. But keeps remarkably well if stored in the fridge. Have never tried the freezer (the dilemma of storing it long term has never been a problem) but would be worth a shot if you're only making it for one person, or you could halve or even quarter the recipe).
It will be difficult to stop at just one piece. In fact, I might just go have some now...
xxx
Arachniphilia
Over the last week we seem to have had an explosion of spider webs and spiders around the place. I'm most assuredly a look but run fast in the other direction if it appears to be moving towards you kinda girl. Live and let live as long as they are not threatening my existence. Thankfully there are none inside.
I've been marvelling at these over the last week though. Their webs are so intricate, detailed and actually quite lovely. Their abdomen's are so beautifully patterned and volumptuous and they have a poisonous beauty of sorts.
Spideeeeee!!!!!!!!!!!!!!!!!!!!!!!!!!!
xxx
I've been marvelling at these over the last week though. Their webs are so intricate, detailed and actually quite lovely. Their abdomen's are so beautifully patterned and volumptuous and they have a poisonous beauty of sorts.
Spideeeeee!!!!!!!!!!!!!!!!!!!!!!!!!!!
xxx
Lemon (and coconut) tart
This is a favourite of mine. I LOVE this tart. I was so sad when I found I couldn't eat dairy. I was a dairy fiend. Milk, yoghurt, cheese and chocolate were all staples in my diet. I also LOVE cheesecake and creamy tart fillings. I thought I'd give this recipe a go, but substitute the cream for coconut cream. I'm so glad I took the gamble. Was SO SO worth it. It takes a bit of time, but if you like lemon desserts, you'll love this recipe.
Ingredients
Pastry case
3/4 cup plain flour
1/4 cup almond meal
1/3 cup icing sugar
1 egg yolk
125g dairy free spread (or butter)
Lemon filling
1/2 cup lemon juice
1 tablespoon fine lemon zest
5 eggs
3/4 cup castor sugar
1 cup coconut cream (Full fat. Just face it, this isn't a health food so don't even bother pretending. Eat it in moderation, do some exercise and you'll be fine) (or normal cream)
I"m a more is more kinda girl. I love really lemony lemon flavours so I tend to add just a little bit more. If you don't like it too lemony, just reduce the quantities of the lemon.
Preheat oven to 200 degrees C/180 fan forced.
Blitz the pastry case ingredients in a food processor until a dough is formed. Refrigerate for 30 minutes then roll out between two pieces of grease-proof paper until desired size. Line your tart/flan tin with grease-proof paper and then gently put the pastry in the tin. Chill again for 30 minutes. Cover pastry with more grease-proof paper then add pastry-weights/rice/beans. Cook for 15 minutes or until lightly golden.
Remove pie weights and grease-proof paper and add the lemon filling (combine all ingredients and whisk for a couple of minutes) and the bake until set. The original recipe calls for 20 minutes or so. I generally have to go between 40-60 depending on the size of my flan tin. Just keep an eye on it (you shouldn't leave the house with an oven on anyway).
Cool, then cut into generous sized pieces (keeping in mind it is quite rich and very filling) and serve with vanilla So Good icecream (or icecream of your choice...vanilla is the best though!).
I'm not sure I've said this enough. This is SO nice. In all its luscious lemony goodness.
Bon appetit!
xxx
Lemon tart
Ingredients
Pastry case
3/4 cup plain flour
1/4 cup almond meal
1/3 cup icing sugar
1 egg yolk
125g dairy free spread (or butter)
Lemon filling
1/2 cup lemon juice
1 tablespoon fine lemon zest
5 eggs
3/4 cup castor sugar
1 cup coconut cream (Full fat. Just face it, this isn't a health food so don't even bother pretending. Eat it in moderation, do some exercise and you'll be fine) (or normal cream)
I"m a more is more kinda girl. I love really lemony lemon flavours so I tend to add just a little bit more. If you don't like it too lemony, just reduce the quantities of the lemon.
Preheat oven to 200 degrees C/180 fan forced.
Blitz the pastry case ingredients in a food processor until a dough is formed. Refrigerate for 30 minutes then roll out between two pieces of grease-proof paper until desired size. Line your tart/flan tin with grease-proof paper and then gently put the pastry in the tin. Chill again for 30 minutes. Cover pastry with more grease-proof paper then add pastry-weights/rice/beans. Cook for 15 minutes or until lightly golden.
Remove pie weights and grease-proof paper and add the lemon filling (combine all ingredients and whisk for a couple of minutes) and the bake until set. The original recipe calls for 20 minutes or so. I generally have to go between 40-60 depending on the size of my flan tin. Just keep an eye on it (you shouldn't leave the house with an oven on anyway).
Cool, then cut into generous sized pieces (keeping in mind it is quite rich and very filling) and serve with vanilla So Good icecream (or icecream of your choice...vanilla is the best though!).
I'm not sure I've said this enough. This is SO nice. In all its luscious lemony goodness.
Bon appetit!
xxx
Spinach and potato frittata
Don't know about you, but I"ve got dinner tonight sorted.
Vegetarian, remarkably quick and super tasty. Yum!
Ingredients
400g potatoes - I used kipfler - cut into 3 cm chunks
olive oil
half a bunch spring onions - finely sliced
2 portabella mushrooms, chopped finely
1 teaspoon garlic - chopped finely
1 teaspoon mixed herbs - I used an italian mix of parsley, oregano and basil
6 eggs
1/4 cup soy milk
1 box frozen spinach - defrosted and well drained
salt, pepper and chilli flakes to taste
Cook potatoes until tender. I microwave, you can boil or steam (whichever your preference).
Meanwhile, heat olive oil in an oven safe frypan and cook springonions and mushrooms until soft. Add cooked potatoes and lightly fry until golden. Add garlic, herbs and spinach .
Lightly beat eggs, milk, salt and pepper together and add to the frypan. Mix well then cook on the stove top for a further few minutes. Finish cooking in the oven (180 degrees 10-15 minutes depending on how deep your frittata ends up in your frypan...may even be longer if very deep).
Slice into wedges and serve warm with a tossed salad.
Enjoy!
xxx
Vegetarian, remarkably quick and super tasty. Yum!
Spinach and potato frittata
Ingredients
400g potatoes - I used kipfler - cut into 3 cm chunks
olive oil
half a bunch spring onions - finely sliced
2 portabella mushrooms, chopped finely
1 teaspoon garlic - chopped finely
1 teaspoon mixed herbs - I used an italian mix of parsley, oregano and basil
6 eggs
1/4 cup soy milk
1 box frozen spinach - defrosted and well drained
salt, pepper and chilli flakes to taste
Cook potatoes until tender. I microwave, you can boil or steam (whichever your preference).
Meanwhile, heat olive oil in an oven safe frypan and cook springonions and mushrooms until soft. Add cooked potatoes and lightly fry until golden. Add garlic, herbs and spinach .
Lightly beat eggs, milk, salt and pepper together and add to the frypan. Mix well then cook on the stove top for a further few minutes. Finish cooking in the oven (180 degrees 10-15 minutes depending on how deep your frittata ends up in your frypan...may even be longer if very deep).
Slice into wedges and serve warm with a tossed salad.
Enjoy!
xxx
What's shiny, silver and purple and goes really fast??
My gorgeous new mountain bike!
Can't wait to get out there and enjoy the many off road tracks around SE Queensland. It doesn't hurt that it will help me get fit and get fresh air in the process...excited!
xxx
Can't wait to get out there and enjoy the many off road tracks around SE Queensland. It doesn't hurt that it will help me get fit and get fresh air in the process...excited!
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| Wouldn't want to be hauling these on too many road biking missions, but will be worth their weight in gold once I"m off road! |
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| Not so convinced about the peddles yet...will see. At least they are easily replacable if necessary. |
xxx
Lamb wraps
Not much of a recipe to this one (coz I couldn't find lamb mince...when I do I"ll post the proper recipe) but we had this as a quick, easy and so so tasty dinner after putting up the bookcase last week. Yum!
Ingredients
Lamb steaks
Salt
Pepper
Chilli flakes
Soft tortillas
Hummus
Rocket
Tomato
Mushrooms
Whole egg mayonnaise (store bought is fine but feel free to make it yourself)
Season the lamb to taste with salt/pepper and chilli flakes. Grill until medium well done (or to taste).
After resting, slice into, well, slices.
Heat the tortilla in the microwave for a few seconds and top with hummus (home made is definitely best!), rocket, sliced mushrooms, tomatos and lamb. Top with mayonnaise. Quick, tasty and fairly healthy light dinner or lunch.
xxx
Lamb wraps
Ingredients
Lamb steaks
Salt
Pepper
Chilli flakes
Soft tortillas
Hummus
Rocket
Tomato
Mushrooms
Whole egg mayonnaise (store bought is fine but feel free to make it yourself)
Season the lamb to taste with salt/pepper and chilli flakes. Grill until medium well done (or to taste).
After resting, slice into, well, slices.
Heat the tortilla in the microwave for a few seconds and top with hummus (home made is definitely best!), rocket, sliced mushrooms, tomatos and lamb. Top with mayonnaise. Quick, tasty and fairly healthy light dinner or lunch.
 |
| Just as good without tomato for those who cannot partake of this lovely salad ingredient. |
Organisation, decluttering and calming
In an effort to help declutter my life and my little unit, I finally got a bookcase last weekend!!! A momentous occasion - I'd been wanting to do it for a while but, as often happens to me, just hadn't gotten around to it. The previous weekend I'd cased out Ikea and chosen what I wanted, but too stingy to pay the $50 delivery charge, my wonderful parents came to the rescue and helped me get it home last weekend.
My mum and I then tackled the assembly on Monday. I'm sure it was a simple job. At least it seemed like it could have been a simple job. We eventually got there...with some perserverence, chai latte and a few bruises (oh, and the rubber mallet helped immensely!!!). Thanks Mummy darling for helping me! Literally, couldn't have done it without you :-) I'm loving the calm presence it now brings to the unit and it has inspired me to declutter other areas. It has also inspired me to read the books I have!!!
My mum and I then tackled the assembly on Monday. I'm sure it was a simple job. At least it seemed like it could have been a simple job. We eventually got there...with some perserverence, chai latte and a few bruises (oh, and the rubber mallet helped immensely!!!). Thanks Mummy darling for helping me! Literally, couldn't have done it without you :-) I'm loving the calm presence it now brings to the unit and it has inspired me to declutter other areas. It has also inspired me to read the books I have!!!
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| Instructions...simple (?!?). |
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| Screw/bolt things...check. |
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| Wall hangy bracket things...er...check. |
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| Wooden dowel...check. |
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| The absolute saviour of the day. No flat pack installation event should be complete without one. |
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| This was me being all handy... |
 |
 |
| In progress....was so exciting to see it coming together...initially I was worried it would look quite empty... |
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| But really, need not have worried...I've already filled it! I own a lot of books... now the daunting task, to read them all!!! Quite excited actually but wondering where I"m going to find those few extra hours in the day... |
xxx
Rain rain stay away, at least for another few hours!!!
I love rain, especially when it gives you an excuse to snuggle up and veg, read a book, watch a movie etc HOWEVER I really really need a sunny day to get all my washing done, coz its been raining on my days off for a couple weeks now, plus I've been too lazy to do it when I get home from work. I'm on load six at the moment....
Do you think I"ll get it dry???
Eek!!!
xxx
Do you think I"ll get it dry???
Eek!!!
xxx
Saturday, 21 January 2012
Hot Quinoa breakfast
Phew...what a busy couple of weeks! I'm quite behind on my blogging, so looking forward to rectifying this over the next couple of days.
My wonderful parents came to visit last weekend, and I had the pleasure of cooking them breakfast one morning. I used to make this recipe quite a bit but then just got out of the habit. I"m not sure what prompted me to start again...actually I think it was seeing the quinoa box in Coles actually...but I"m glad I reminded myself of this yummy and intensely nutritious dish. I think I"ll be making this again sometime soon (especially since I"ve still got 1/2 a box left!). Quinoa (pronounced kinwa) is one of the ancient grains...a veritable array of all beneficial nutrients including protein, calcium and iron. It is also super yummy with apple and yoghurt :-)
1 cup quinoa (red or white) washed and drained
lemon zest/juice or citrus peel - to taste - I put in 2 tablespoons approximately
1 tablespoon raw sugar (once again, to taste)
a good shake of sultanas (or other dried fruit to taste)
2 cups water
2 apples, grated
yoghurt - natural is best - Bornhoffen is amazing!
assorted fruit - I had rockmelon, blueberries and nectarine
honey to taste
milk
I kept mine dairy free by omiting the yoghurt and substituting soy milk for the milk. You can pretty much do what you want with it...fruit and sweetness to taste.
Bring the quinoa and water with the sultanas and lemon/citrus of your choice to the boil then reduce the heat and simmer until the water is absorbed. Once it is absorbed, fluff the quinoa with a spoon and serve topped with yoghurt, honey and fruit of your choice. Pour milk over as you would a cereal. Simple, easy and super tasty. Enjoy!
xxx
My wonderful parents came to visit last weekend, and I had the pleasure of cooking them breakfast one morning. I used to make this recipe quite a bit but then just got out of the habit. I"m not sure what prompted me to start again...actually I think it was seeing the quinoa box in Coles actually...but I"m glad I reminded myself of this yummy and intensely nutritious dish. I think I"ll be making this again sometime soon (especially since I"ve still got 1/2 a box left!). Quinoa (pronounced kinwa) is one of the ancient grains...a veritable array of all beneficial nutrients including protein, calcium and iron. It is also super yummy with apple and yoghurt :-)
Hot quinoa breakfast
1 cup quinoa (red or white) washed and drained
lemon zest/juice or citrus peel - to taste - I put in 2 tablespoons approximately
1 tablespoon raw sugar (once again, to taste)
a good shake of sultanas (or other dried fruit to taste)
2 cups water
2 apples, grated
yoghurt - natural is best - Bornhoffen is amazing!
assorted fruit - I had rockmelon, blueberries and nectarine
honey to taste
milk
I kept mine dairy free by omiting the yoghurt and substituting soy milk for the milk. You can pretty much do what you want with it...fruit and sweetness to taste.
Bring the quinoa and water with the sultanas and lemon/citrus of your choice to the boil then reduce the heat and simmer until the water is absorbed. Once it is absorbed, fluff the quinoa with a spoon and serve topped with yoghurt, honey and fruit of your choice. Pour milk over as you would a cereal. Simple, easy and super tasty. Enjoy!
xxx
Thursday, 12 January 2012
Goodbye
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Today we said goodbye to a very special man. A grandfather, not through blood, but through choice.
You were known by many things. We preferred Uncle Bert, or if we were being cheeky (which you always were up for), Uncle Berty-boy.
Descriptions today extolled such virtues as generosity, caring, giving, loving. You have left my grandma heartbroken, wishing for days with you that will be no more.
You were a gentle, peaceful man, giving freely of yourself whenever it was needed. You and Grandma helped shape my love of food and cooking. Your fish cakes, corned beef and christmas cake were second to none.
I am so thankful that your suffering is over. You fought a good fight but now you may truly rest in peace. I'm glad your pain is over.
I will miss you so very much.
It's a long straight road and the engine is deep
I can't help thinkin' of a good night's sleep
And the long long roads of my life were a callin' me
These rough old hands are a-glued to the wheel
My eyes full of sand from the way they feel
And the lights comin' over the hill are a-blindin' me
I can't help thinkin' of a good night's sleep
And the long long roads of my life were a callin' me
These rough old hands are a-glued to the wheel
My eyes full of sand from the way they feel
And the lights comin' over the hill are a-blindin' me
It's a long tough haul from a-way down south
A man's gotta find a little bread for his mouth
And a home for a girl as sweet as my honey can be
So it's down through the gears, she's a-startin' to pull
The gauge on the tank is a-showin' they're full
And the lights comin' over the hill are a-blindin' me
There's rain on the road and I can feel the load start a-shiftin'
In a dance
Too late, I see the post and I haven't got a ghost of a chance
Ah-hah-hah-no
The windscreen wipers are a-beatin' in time
The song they sing is a part of my mind
And I can't believe it's a-really happenin' to me
Oh, but I'm over the edge and down the mountain side
I know they'll tell about the night I died
In the rain when the lights on the hill were a-blindin' me
Hey!
There's rain on the road and I can feel the load start a-shiftin'
In a dance
Too late, I see the post and I haven't got a ghost of a chance
Ah-hah-hah-no
The windscreen wipers are a-beatin' in time
The song they sing is a part of my mind
And I can't believe it's a-really happenin' to me
Oh, but I'm over the edge and down the mountain side
I know they'll tell about the night I died
In the rain when the lights on the hill were a-blindin' me
In the rain when the lights on the hill were a-blindin' me
A man's gotta find a little bread for his mouth
And a home for a girl as sweet as my honey can be
So it's down through the gears, she's a-startin' to pull
The gauge on the tank is a-showin' they're full
And the lights comin' over the hill are a-blindin' me
There's rain on the road and I can feel the load start a-shiftin'
In a dance
Too late, I see the post and I haven't got a ghost of a chance
Ah-hah-hah-no
The windscreen wipers are a-beatin' in time
The song they sing is a part of my mind
And I can't believe it's a-really happenin' to me
Oh, but I'm over the edge and down the mountain side
I know they'll tell about the night I died
In the rain when the lights on the hill were a-blindin' me
Hey!
There's rain on the road and I can feel the load start a-shiftin'
In a dance
Too late, I see the post and I haven't got a ghost of a chance
Ah-hah-hah-no
The windscreen wipers are a-beatin' in time
The song they sing is a part of my mind
And I can't believe it's a-really happenin' to me
Oh, but I'm over the edge and down the mountain side
I know they'll tell about the night I died
In the rain when the lights on the hill were a-blindin' me
In the rain when the lights on the hill were a-blindin' me
~Slim Dusty~
RIP Uncle Bert. RIP.
xxx
The best dip ever
A family favourite, this dip pops up at every special family event - Christmas, birthdays, funerals. Super simple and so so tasty, it will surprise you just how amazing it is!
1 packet frozen spinach, defrosted and drained
1 cup sour cream
1 cup mayonnaise
1 packet spring onion soup mix
3-4 spring onions
1 tin water chestnuts, drained
1 cop bread loaf, preferably white
Now, it really is best to go with the full fat versions of the sour cream and mayonnaise. Trust me.
Add all ingredients (except the bread) to a blender and blend until desired consistency. I prefer my water chestnuts to still have a little crunch left to them, so to achieve this you may need to roughly chop the spring onions.
Hollow out the cob loaf and use bread and the lid of the cob loaf as the conduit for scooping out the decadent green deliciousness. You will not be able to stop at one piece. Just remember, its healthy, its got spinach in it :-)
Bon appetit.
xxx
Rhi's dip
1 packet frozen spinach, defrosted and drained
1 cup sour cream
1 cup mayonnaise
1 packet spring onion soup mix
3-4 spring onions
1 tin water chestnuts, drained
1 cop bread loaf, preferably white
Now, it really is best to go with the full fat versions of the sour cream and mayonnaise. Trust me.
Add all ingredients (except the bread) to a blender and blend until desired consistency. I prefer my water chestnuts to still have a little crunch left to them, so to achieve this you may need to roughly chop the spring onions.
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| There is some simple, delectable pleasure in harvesting the food you are about to cook. My beautiful sister grew these spring onions in her wonderful pot garden... |
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| Washing the soil off the spring onions... |
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| Ready for mixing... |
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| You won't be able to resist licking the bowl clean either... |
Hollow out the cob loaf and use bread and the lid of the cob loaf as the conduit for scooping out the decadent green deliciousness. You will not be able to stop at one piece. Just remember, its healthy, its got spinach in it :-)
Bon appetit.
xxx
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