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Monday, 30 September 2013

Lemons and Candle Light...

Tonight I made Preserved Lemons from all of this fruit
which was given to me by a friend...
One month and they'll be ready for cooking.  

Low Growing Lovelies...

A couple of low growing Grevillea,
understated and not too "showy"
but still lovely.

Thursday, 26 September 2013

Date Night....For One...

Rainbow Trout, with Pan Fried Potato and Spicy Sweet Potato.
Honey and Milk Powder....for a big relaxing bath.

Sunday, 22 September 2013

Cherry Blossoms...

The last of the Cherry Blossoms at the National Rhododendron Gardens
in the late afternoon light.

Saturday, 21 September 2013

Whats' For Dinner...

Marinate Pickled Baby Octopus
 in Kecap Manis (sweet dark soy)
with someGinger and Garlic for an hour or two...

Cook in a non stick pan untill they go all caramelised
 and the madinade thickens.

Serve with Rice...
add whatever you like,
(I've gone with Red Capsicum and Spring Onions)

Sunday, 15 September 2013

Chicken Parcels...

I had leftover roast chicken and veggies  from dinner last night,
so I made puff pastry parcels.
Great with a bit of Chutney.
One batch triangles, one batch squares.

Golden and crunchy.

From The Forest...

Moss and Lichen on bare winter trees in Sherbrooke Forest.

Sunday, 8 September 2013

Apricot And Cinnamon Rungstead Bake...

20 dried Apricots soaked for an hour in hot water.
(I think you could maybe add another 10)

Mix 1 Tablespoon of sugar, 2 eggs and 230g butter together.
Add 2 sachets of yeast that have been mixed with 3 tablespoons of warm water.
Then add 3 cups of plain flour and mix into a dough.
Set aside to rise for 1 hour.

Chop the Apricots.

Add 1 tsp Cinnamon and 1/2 a cup of brown sugar...and mix.

When the dough has proved turn out onto a floured board.

Roll into a large rectangle.

Cut in half and fill each half...
place some filling in the centre and then pull over one side add more filling,
cover with the other side and seal the edges

Put in a warm spot for 20 minutes,
 then bake in a fairly hot oven for about 20-30 minutes.

When cool drizzle with lemon icing.

Enjoy with a cup of tea.