Wednesday, 21 June 2017

Cooking for the Day

The day began with a nutritious omelette filled with leftover roasted veg and spinach and ended, feet up and smiling, with a bowl of warm dessert. Time spent in our kitchen often yields much homemade goodness. So it was today ...

A healthy way to start the day with eggs and veggies.
(Just add toast!)

Crunchy, little biscuits for morning and afternoon snacks.
(The smell of them baking wafted through the whole house!)

The beginnings of a flavourful stew that simmered slowly & became dinner.
(And it will be tomorrow night's dinner too;)

  Winter Apple Crumble and homemade Salted Caramel Ice-cream for dessert.
(Perfect partners, these two!)

To be honest, I managed to produce a fair amount of washing up in the process of all this cooking but, and it's an important BUT, I like knowing what's in our food. In this food, there are wholesome ingredients, not fake ingredients. I know what's in it because I made it. Nothing about it was fast. Indeed the stew bubbled along all day and the ice-cream mixture had to be whisked, twice! There is time and effort and love in this food. And, and it's an important AND, it was a delicious day. Well worth the washing up!

I hope you have a delicious day too!
Meg

Monday, 19 June 2017

Pumpkin & Silverbeet Lasagna

I love vegetarian lasagnas. Layered, meat-free, nourishing and tasty. This particular version is one I make a lot when there is an abundance of silverbeet in the Winter veggie patch.


Silverbeet growing in our garden.

Pumpkin & Silverbeet Lasagna

400g mashed pumpkin
4-5 washed silverbeet leaves
300g ricotta
ground nutmeg
500mLs tomato passatta
lasagna sheets
grated mozzerella cheese

1.  Preheat over to 200C.  Grease and line (if you wish) a large, deep lasagna dish.

2.  Finely shred silverbeet leaves then mix together with ricotta and pumpkin in large bowl.
      Season with pinch or two of nutmeg.

3.  Coat base of lasagna dish with some of the tomato passatta.

4.  Lay down enough lasagna sheets to cover the passatta.

5.  Spread out a layer of the ricotta, pumpkin and silverbeet mixture on top of the lasagna
      sheets.

6.  Repeat layers of passatta, lasagna sheets and the ricotta mixture to fill your dish.

7.  Finish with passata and top with grated mozerella cheese.

8.  Bake in the oven until golden brown.

9.  Remove and let the lasagna sit for 10 minutes or so before cutting and serving ... 
      perhaps with some fresh, crusty bread.

A delicious way to use silverbeet!

Silverbeet is one of those leafy green veggies I have learned to love as an adult. I detested it as a child as my Nanna would boil it until it was soggy, limp and devoid of it's vibrant green. This is totally different and delicious! 

Meg










Saturday, 17 June 2017

Sweet & Simple Saturday

What do you have planned for your Saturday?  My plans are for a simple day here at home. I'm looking forward to pottering in the garden for there are seedlings to plant. Lettuce and baby carrot and some more broccoli. I intend on baking too using the juicy citrus that came from a generous friend's trees. I'm thinking orange cakelemon slice and this lovely lime dessert.  There will most definitely be time for reading, to finish off a "sweet" book that I borrowed from the local library.  I'm sure I can find a sunny corner on the verandah, where the boards are warm, to read in. Perhaps I'll doze ...

 Light reading, a little posy of cottage flowers and citrus from a lovely friend's garden.

I love how days like these unfold slowly, behind the blue gates of our place, unhurried and happy just to be here at home.

I hope you have a lovely Saturday too. 

Meg

Wednesday, 14 June 2017

What is Sustainable Food?

There are lots of definitions of the term sustainability. Add the term to the word "food" and you get just as many definitions and arguments. Recently though, I came across a book  in my local library, which I have reread twice and renewed as much as I'm allowed, that I think sets it out pretty clearly with no fancy words or ambiguity. 


Beaut little bananas and a great book!

In his thought-provoking and practical book, Sustainable FoodMichael Mobbs argues that sustainable food is "local, homegrown and you can walk to get it". I don't think a trolley laden with supermarket fare is likely to meet those criteria! What I do think though is that his definition is "food for thought" in terms of evaluating how we currently source our food and what to work towards to make our food supply as sustainable as possible. So, when thinking about the food we eat here, at our place, in suburbia ... 

Lovely Lollo Rosso lettuce growing in our garden.


Homegrown

Our garden grows food. Just outside my back door, running the entire length of our back ramp, is a productive veggie patch. Along the back fence there's a mandarin tree that's just finished fruiting, a passionfruit vine, a new native raspberry, three half wine barrels full of colourful flowers and veg and a tank garden filled with random seedlings that I'm experimenting with. At the bottom of the back garden there's an avocado tree that's growing well and that I hope will supply us with some fruit this year (it dropped them all last year). Running rampant over part of our backyard lawn at the moment is an out-of-control volunteer pumpkin vine with, so far, two maturing pumpkins on it.  Needless to say, we are mowing a wide arc around it at the moment. In amongst all this are herbs like basil, rosemary, thyme and oregano.


Tuscan Kale & Beetroot with Calendula in our veggie patch.

Our garden doesn't supply all our food, it doesn't supply all our fruit and veggies either. I can usually include something we've grown in the main meals of the day especially in the milder seasons of our year. (It becomes a real challenge in our Summers' scorching heat.) There are no backyard chickens (much to my dismay) to provide eggs as I'm pretty sure they'd become local food for the local pythons! So, from where do we source the food we can't/don't grow?

Local


Growing food in your own garden or on your balcony is as local as it gets. After that, it's the food in your neighbourhood. Until a short while ago, we used to swap food regularly with a lovely next door neighbour and amazing gardener. Baskets of his produce would appear on our doorstep often and we responded in kind with offerings from our garden and our kitchen. This dear gardener has moved away now, down South to milder climes and more regular rainfall. I miss his generosity, his gardening knowledge and encouragement.


A bunch of bananas from a friend's garden.

A few of our nearby friends grow food too and occasionally, when we have excess, we swap. Mulberries from one dear friend's tree, bananas from another and limes from the bloke down the hill and round the corner. I always bring home fresh fruit after a visit with friends who live up in the Sunshine Coast hinterland and generously share their amazing produce.


A beautiful pumpkin from the little local market shop.

There are farmers' markets close by on Sundays and I visit a little organic market shop, just a ten minute drive from here, that stocks fruit & veg predominately from small farms and cottage producers. There's local honey and breads there too. I find their produce is usually of good quality so I often check their prices. I try to support this little local business because, without the community's support, it will close and then there will be less choice in our area.

Walk to Get It

In under a minute I can walk out my back door, down our back ramp and start picking from the veggie patch. I often walk around my garden munching on whatever is ripe! That's the shortest trip I make to source food. There is a small, well-stocked grocery shop and local bakery that is a twenty minute walk away along our bike path. Great for essentials like milk and bread if we run out. Besides that, and the occasional lime or passionfruit I find overhanging fences on my daily walk, I have to drive to get the rest.


Snow peas growing near the end of our back ramp.

All this matters because, as Michael Mobbs emphasises in his book, "The way we grow, transport and waste food from faraway farms, supermarkets and shops is the second highest cause of climate pollution after coal fired power stations". It's commonly accepted now (I hope) that climate pollution and climate change is a real problem for all of us. In comparison to coal fired power stations, making decisions about the food we eat feels a whole lot simpler!

Do I still buy some of our food from a supermarket? Yes, though not all of it and next to no fruit and veg. I have gradually reduced our supermarket shop over time, little by little, as I've found and made alternatives. We eat much less processed food and that has made a difference I think. Are there other things we could do? Yes, of course. We could expand what we grow here, we could garden on our verge and encourage our neighbours to do that too so that we could all share (Have you heard about Buderim's amazing Urban Food Street?). We could join a local box scheme that sources fruit/veg from farmers on the outskirts of our city. There would be no oranges from half way round the world in those boxes! When you grow some of your own and support local farmers and producers it can make a difference. 

Have you made changes to the way you source your food? If so, what prompted you to do so? 

Meg




























 














Monday, 12 June 2017

Here & Now 13

It's been raining today. The sound of heavy droplets drumming on our roof woke me early this morning. I listened lazily for the longest time, tucked in under cosy Winter covers. It felt such an indulgence!  The rain continued for much of the day but cleared mid-afternoon in time for a short bushwalk. We strolled along under tall eucalypts, all wet bark and dripping leaves, and dodged the many puddles left by the rain on the rocky track. I love the way rain washes and polishes the colours of the forest and leaves raindrop "sparkles" on its leaves...

Raindrops cling to the very thin leaves of a native grass tree.

Sunlight after the rain. 

Raindrops sparkle on pine needles.

Loving //  Every opportunity to wear my woolly Winter jumpers.
Eating //  Generous bowls of warming split pea & bacon soup with thickly buttered sourdough slices.
Drinking //  Hot chocolates ... still with no marshmallows!
Feeling //  Winter's chill on the tip of my nose.
Making //  Big batches of ... soup!
Thinking //  ... of how beautiful raindrops are when they catch the sunlight.
Dreaming //  Of  a campervan holiday in Tasmania to see the snow (and wombats) again.

Now, we are back home again. Outside, the nighttime air is bracing and cold but hereinside our home,  we are snug and warm. I wonder if we'll wake to the sound of more rain tomorrow?

Meg

p.s. If you'd like to share you own Here & Now, you can join in with Sarah over on her gorgeous blog, Say, Little Hen

Monday, 5 June 2017

Winter's Apple Crumble

The weather is Wintery now, cold mornings followed by crisp, clear days and ending with chilly nights that are forecast by the high pink glow of evening skies.  We close the house up early, rug up in our woolly layers and warm ourselves with nourishing comfort foods.

This simple apple crumble is one of those lovely comfort foods I make regularly in Winter. It's delicious served with a big dollop of thick jersey cream or homemade custard and eaten while warming one's hands around the bowl. 

A warming homemade apple crumble.

This version of apple crumble comes from the recipe book, Australian Lifestyle Cookbook, that my mother gave me way back in 1992. I have made it more times than I can count and it remains a favourite. 

Just baked!

While the original recipe uses a 450g tin of pie apples, I make my own stewed apples for it. This time, I used some tart granny smith apples that had been discounted due to a few bumps and bruises. With a sprinkle of sugar and a pinch or three of cinnamon, they were just a good as unblemished apples.

Apple Crumble

                 For the stewed apples:                                                 For the crumble:
                5 large Granny Smith apples                                       3/4 cup plain or spelt flour
                1/4 cup filtered water                                                    3/4 cup powdered milk              
                1 Tablespoon raw sugar                                                90g softened butter
                1 teaspoon cinnamon                                                    1/2 cup coconut or brown sugar

How to make the stewed apple:
1.  Peel, core and thinly slice Granny Smith apples and put into a saucepan.
2.  Add water, sugar and cinnamon to apples and stir to combine.
3.  Place lid on saucepan and heat gently until apples are soft. Stir occasionally.
4.  Take off heat and allow to cool.

How to make the crumble:
1.  Mix flour, powdered milk and sugar together in a bowl.
2.  Cut softened butter into little cubes and put it into the bowl too.
3.  Rub the butter into the dry ingredients using the tips of your fingers until the mixture
     resembles fine breadcrumbs.

Then ...

Grease a mid-size oven proof dish. Spread stewed apples evenly over the base of the dish. Spread the crumble mixture over the top of the stewed apple. Bake in a moderate oven until golden brown. Mmm....

Sometimes, I add finely chopped walnuts to the crumble mix or coconut. You can add sultanas to the stewed apple if you wish too. However you make it though, I hope it warms your tummy and your heart on a cold Winter's night.

Meg