Over the break...

I'm straight back into it this week!

After a brief hiatus from my routine I'm back into work, cooking and blogging.

During my break I didn't really do too much, we got GTA 5 when it came out so that's been fun, I'm a maniac driver and Matt is a ruthless shooter so we make a good team when he complete's a mission and I'm the getaway driver (in the game that is... Not in real life)

I cleaned the carpets which took me 4 days, after using one of those shampoo foaming sprays that you vacuum off it looked like there had been some kind of marshmallow explosion and ended up looking all splotchy (I would not recommend using these!), I ended up buying one of those infomercial type carpet cleaning sprays and it really did the job! But being more of a spot cleaner it meant I spent the better part of those four days on my hands and knees with a scrubbing brush and bucket of water. Fun times.

After my Catching Up post I did end up at the markets, and now I have enough herbs to get me through the season. I got busy planting a few different varieties of tomato, cucumber and snow peas. So yeah. Lots of stuff. I'm hoping they all do well and give me some goodies in the coming months.

Also I'm proud to announce our Tahitian lime tree has an abundance of fruit coming in after I fed it the organic fertiliser! About time!

I invested in a gnome too... A Papa Smurf gnome. You know, cos thats how I roll.



I'll post a San Choy Bow recipe later today that will blow your mind!

Comments

Post a Comment

Popular posts from this blog

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more

Beef, Spinach and Ricotta Cannelloni

Image
You will need... 500gr regular beef mince 1 small brown onion, finely diced 2 cloves garlic, crushed 2 tins chopped Italian tomatoes 1 tbsp tomato paste 250gr ricotta cheese 250gr chopped frozen spinach (you can use fresh if you like), defrosted 1/2 cup grated parmesan 250gr fresh lasagna sheets (or dried cannelloni if you wish) 60gr butter 1/3 cup plain flour 2 cups milk 1 cup grated mozzarella 1/2 cup grated parmesan, extra 1 tsp dried oregano salt & pepper olive oil Method... 1. For the sauce- Heat 1 tbsp of olive oil in a large frypan and saute the onion and garlic on a medium-low heat until onion is transparent.Add tomato paste and tinned tomatoes, fill one tin with water, and add to the pan. Season with salt, pepper and oregano and cook for 35 minutes, uncovered at a gentle simmer. Don't mind the mess! 2. For the bechamel- Melt the butter in a heavy based saucepan over a low heat, then add the flour and cook, stirring constantly, for two minutes (
Read more