Christmas 2019

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In some ways, Christmas feels like it was months ago – a sentiment that is likely shared by many. Not to mention that for some, Christmas was not celebrated all, as people fought for their homes amidst the bushfires raging across the country.

We were one of the lucky ones – who were fortunate to have the opportunity to celebrate Christmas not once, but twice – first with my in-laws in Canberra, and then with my family in Melbourne. And as the events unfolded on New Years Eve, we were very grateful that we decided to stay in Canberra after we returned from Melbourne, and not head to the coast for our camping trip as planned. Sadly my father in-law’s farm house was lost in the fire at Mogo (he was home in Canberra at the time, thank goodness), as was our camper trailer that was set up alongside. But we are all safe, and insured, and I’m feeling so relieved that our kids didn’t witness the events first hand (as many had to). The whole situation is heartbreaking – I’ve no other words to describe it.

Whilst now somewhat of a distant memory, December was, by all accounts, rather the opposite to our January thus far. For we are currently cooped up inside to avoid, as best we can, the thick smoke that has rolled in outside. A far cry from December, when we were barely home due to a calendar laden with social events – everything from school concerts and daycare parties to work dinners and general catch ups with friends. Work was rather hectic too, so there were not too many moments of downtime. But overall, it was a fun month, and the girls were particularly taken with a surprise guest who arrived just after we put up the Christmas tree!

As I mentioned earlier, we celebrated Christmas not once, but twice. Prompted by my niece’s return from Vietnam, we hosted an early Christmas lunch with my in-laws at our house in mid December. Presents were opened, cocktails were sipped and thanks to everyone “bringing a plate”, a rather indulgent lunch was enjoyed by all – with the effort shared.  There was a glazed ham, turkey with homemade stuffing and roast pork with delicious crispy crackling. We contributed duck fat roast potatoes and a few varieties of salad, along with a pavlova wreath for dessert.

On the 20th of December, we headed down the Hume to spend Christmas with my family. The cousins had an absolute blast playing together – loving the fact that they were all staying under one roof. Carols were sung, impromptu kitchen dance parties were held, Christmas cookies were made, cocktails were drunk and a great time was generally had by all. And that was all before the big day!

Waking up together on Christmas Day was extra special, and I loved seeing the kids’  little eyes light up with delight when they came across their presents (and discovered what the reindeer had done to their carrots!). Alll while rocking our matching PJs, of course.

After getting everyone showered and into their finest, we headed to my sister-in-law’s parents for lunch. More presents were opened,  champagne was popped, and we indulged in the most delicious Christmas lunch. Prawns, pork, ham, turkey and lots of salad – they had it all! And as an added bonus, we spent the afternoon swimming in their pool, which turns out was the perfect way to work up an appetite for pavlova and trifle for a late dessert.

We headed back to Canberra the day after boxing day, our hearts (and bellies) full and our car jam packed. The weather was hot, and the air a tad smoky, but we certainly had no idea of what was to come a few days later. But beautiful Christmas memories were made nonetheless.

I wish you all a wonderful 2020, from my little family to yours. May it bring peace, happiness and RAIN!!

Father’s Day 2019

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Sleep-ins, smiles, sunshine and food – yes those seem to be the recurrent themes of Father’s Day these past few years. For Canberra again gave us an almost Spring-like weather to celebrate the main Man in our lives – and the girls ensured that he was well and truly spoilt throughout the day!

There was breakfast in bed, lots of homemade cards and gifts, followed by a ‘leave pass’ to go and get a massage!

 Not to mention our usual Father’s Day Linner which was, of course, given an international theme. This year – it was all things German!

Nibbles to start, served with a rather refreshing “Hugo” cocktail – made with gin, elderflower cordial and prosecco.

Followed by the main event – featuring homemade soft pretzels with garlic butter, mushroom tartlets, schnitzel and a variety of sides – potato salad, kale salad, marinated red cabbage and a cucumber / dill salad.

All together now!

And for dessert? Well why have one dessert when you can have two!

Warm apple strudel straight from the oven(not pictured), along with a chocolate fix in the form of a black forest inspired chocolate ripple cake.

And before we knew it, the afternoon had turned into evening, as we shared a wonderful day with family celebrating the fathers in our lives. Not to mention adding another food “destination” to our annual Father’s Day celebration.

And just because I can’t resist a trip down memory lane…

2012

2013 – Chinese themed

2014 – Turkish themed

2015 – Mexican themed

2016 – Italian themed

2017 – Greek themed

2018 – Island themed

And finishing with 2019… German themed!

Roasted Pumpkin Hummus

Miss J is proving to be quite the fussy eater at the moment. She loves banana smoothies, but wont go anywhere near an actual banana. Apples and pears are eaten by the bucket load, but grapes and watermelon are nothing short of offensive. Pasta is a firm favourite, as are prawn dumplings (!), but getting her to try new things is generally difficult.

So when she came home from day-care boasting a new love for celery (!) and hummus – well that was a combination I could embrace with gusto!

Since then, I’ve been making a batch of regular ol’ hummus most weeks. Although, recently I thought I would be a little clever and sneak some veg in by adding roasted pumpkin.

Did it work? Not even close. She turned her nose up at the combination, preferring her usual hummus instead.

On the plus side, though, we now had ourselves a lovely recipe for an appetiser to contribute at a recent lunch with friends.

We topped the hummus with parsley, sesame seeds, chilli flakes and olive oil, and served it alongside toasted pita chips, cucumber and olives. Unlike Miss J, we loved the roasted pumpkin addition – and the chilli added a little extra zing!

But I guess it will be back to regular ol’ hummus for Miss J next week…

Print Recipe
 Roasted Pumpkin Hummus
Course Appetiser
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Appetiser
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 220C.
  2. Place the cubed pumpkin on a lined baking tray and drizzle with olive oil. Sprinkle with cumin.
  3. Roast for 25-30 minutes, or until tender. Set aside to cool slightly.
  4. Place the pumpkin, chickpeas, garlic, tahini, salt and chilli in a food processor - and process until smooth. Add water, as necessary, to reach desired consistency.
  5. Spoon into a serving bowl, and top with parsley, sesame seeds, chilli flakes and a little drizzle of olive oil.
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BLAT Salad

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When catching up with some friends the other day, the subject turned to food. More specifically, kids and food. And just how much the little ones can put away.

There were furious nods of agreement when we mentioned that a loaf of bread can disappear in a single afternoon. When only going through 8 litres of milk in a week is considered a ‘good’ week. And when the “I’m hungry” calls start from the moment they arrive home from school.

And while my three girls are no different, I feel as if I’ve gotten off a little more lightly (at least for now) than my friend who has the voracious appetites of three teenage boys to deal with.

We then reminisced about the great banana crisis of 2011, when Cyclone Yasi destroyed over 75% of Australia’s banana crops. Bananas were in such short supply that it was not unusual to see them selling for $3 each! The community was outraged and anyone that walked into work with a coveted banana had their salary questioned!

The irony being that we generally do not hesitate to fork over at least that amount for a single avocado.

$3 for a banana? Outrageous!! $3 for an avocado? Bargain – give me 2!

I had to laugh, for I am most certainly someone that loves avocadoes and they feature quite regularly on our weekly meal plan.

Take this BLAT salad, for instance. Which was thrown together for an easy, speedy weeknight dinner.

Bacon, crunchy lettuce, boiled egg, tomatoes, sauerkraut and cucumber. And, of course, avocado. Which in this case was sprinkled with black chia seeds.

From memory, the avocado was “on sale” for $2.50 and, thinking it was a bargain, I of course grabbed two! Questionable frugality aside, it was a lovely addition to this tasty little salad.

You can find the recipe I used for inspiration here.

ANZAC mango cheesecake

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In what can only be described as a momentary lapse in judgment, I decided to do our weekly grocery shop with three kids in tow today. You see, I normally do my weekly shop online. Items are ordered from the comfort of home, they arrive the following day and are delivered literally to my kitchen bench. How easy it that!?

I’m not really sure why I decided to ignore my weekly ritual today.  I did tell myself that it might be nice to do a little aisle wander, see what was on special and what new items had arrived on the shelves. How naïve was I!

For what actually ensued was 3 bored kids who argued and moaned the moment we selected a trolley,  and were well and truly over the whole experience before we even got through aisle 1. It also meant that way too many treats snuck their way into the trolley – and the bill at the end was much more than I would ordinarily spend.

One saving grace was the lovely mangoes we picked up – at a price indicative that the warmer months are coming. And they quickly reminded me of this lovely little cheesecake we made a while back for our Father’s Day linner.

With ANZAC biscuits as the base, this no-bake cheesecake was jazzed up with a jelly layer and topped with fresh mango and passionfruit. I followed this recipe , substituting the lime jelly for mango jelly, and foregoing the mint leaves (only because I didn’t have any on hand).

The result was a beautifully tropical dessert that was pretty easy to pull together – and that could be made a day in advance.

But yes, in case there is any doubt, I will be going back to my regular online grocery order from next week…

Easy Pineapple and Ginger Salsa

So now that Spring has, at least officially, “sprung” – I am already dreaming of all the gatherings that will soon appear on our calendar. Morning lake walks and bike rides, followed by milkshakes and ice-cream treats. Lunches with friends, while the kids play on the trampoline and splash around the wading pool. Afternoon teas, that more often than not turn into impromptu dinners, as we chat and laugh our way into the evening.

Our BBQ is inevitably a star of the warmer months – allowing for dinners to be thrown together easily and with minimal fuss (not to mention avoiding a hot kitchen with the oven turned on).  But what BBQ dinner would be complete without a few tasty side dishes to serve alongside.  These too ought to be fuss-free and quick to prepare – for who wants to be trapped in the kitchen when all the fun is happening outside.

One of my favourite side dishes would have to be this easy pineapple and ginger salsa. I often serve it alongside grilled pork, but it would easily work with chicken or fish too.

Packed with fresh pineapple and herbs, balanced with lime juice and given a hit of heat with some red chilli – it really is a  versatile addition to the dinner table.  The added bonus being that you can make it in advance before guests arrive – leaving more time for fun!

 

Print Recipe
 Easy Pineapple and Ginger Salsa
Course Side dish
Servings
people as a side dish
Ingredients
Course Side dish
Servings
people as a side dish
Ingredients
Instructions
  1. Combine all ingredients in a bowl. Season to taste.
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Tropical Rice Salad

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As luck would have it, we have been blessed with some gorgeous Spring weather this week. I’m ignoring the fact that the forecast suggests the temperature is set to dip again this weekend though, instead focusing on the hope that the warmer weather will arrive for good soon.

And in celebration of Spring, let me share with you a tasty salad that featured at our recent Father’s Day linner. On that occasion we served the salad as a side dish, but I think it would easily make for a yummy lunch on its own too.

Packed with wombok, brown rice, tomatoes, pineapple and fresh herbs, and jazzed up with toasted coconut and sweet chilli cashews, this salad sure packed a punch.

I used this recipe as a base – swapping in brown rice instead of basmati – and it was super easy to throw together. I loved the crunch of the wombok and cashews, and the sweetness of the pineapple definitely gave the salad a tropical feel. Definitely a salad that will be making further appearances as we head into the warmer months!

Slow Cooker Pea and Ham Soup

There are some dishes that, despite their humble appearance and ease to make, are really something special.

The ones that make your belly full, and heart warm, and undoubtedly earn a star place on the regular meal plan.

Well, friends, I think I’ve found another of these dishes – as this Pea and Ham soup was rather delicious indeed. It is one of those dishes that I’ve always enjoyed eating, but never actually made, and I had to laugh at my ignorance when I realised that it contains split peas, not green peas!

With simple ingredients, and created easily in the slow cooker, the result was a hearty dinner soup (with lots of leftovers for lunch and for the freezer too). We served ours topped with natural yoghurt, shredded ham from the hock and a sprinkle of parsley. Even the kids loved it – particularly Miss Maggie – who ate bowl after bowl with gusto!

Inspired by this recipe.





Print Recipe


Slow Cooker Pea and Ham Soup

Course Soup

Servings
people


Ingredients

Course Soup

Servings
people


Ingredients


Instructions
  1. Heat the oil in a small frypan over a medium heat. Add the onions, spices and garlic and cook for a few minutes - until the onion softens.

  2. Transfer the onion mixture to a slow cooker. Add the ham hock, parsnips, apples, split peas and 8 cups of water. Stir well, cover, and cook on medium for 8 hours.

  3. Remove the ham hock and shred the meat (discard the bone and fat). Blend the soup using a stick blende until smooth. Stir through the lemon zest and juice, and season to taste.

  4. Divide the soup among serving bowls, and top with some of the shredded meat, natural yoghurt and parsley.


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Thai style pumpkin and cauliflower soup

Yes, friends, Summer is feeling like a long time ago (and a long time to come around again).

Our hats have been replaced with beanies, shorts with warm pants and I am well and truly wearing layers and gloves on my morning walk. My car’s windscreen is already icy in the morning (having given up my spot in the garage to a cubby house that has been under construction for far too long), and the kids have been asking for hot chocolates instead of their usual smoothies.

So I guess it is no surprise that hearty, comfort food has returned to our weekly meal plans. The slow cooker is generally on my kitchen bench, or a stew slowly bubbling away in the oven.  And, when I am feeling particularly needy of a cosy meal, a soup will almost certainly be on the stove top.

This Thai-style pumpkin and cauliflower soup made a welcomed appearance a little while ago. The vegetables were roasted, then combined with red curry paste, onion, chicken stock and a little coconut milk. Cooked and blended to perfection, then topped with fresh coriander, a drizzle of coconut milk and some fried wonton wrappers.

Hearty and delicious! With a great yield too so we had lots leftover for lunch and dinner the following days.

Print Recipe
 Thai style pumpkin and cauliflower soup
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 180C and line 2 trays with baking paper.
  2. Place the pumpkin and cauliflower on the trays and drizzle with olive oil. Roast for 40 minutes or until soft and golden. Remove from oven and set-aside.
  3. Heat a little olive oil in a large saucepan, and sauté the onion until starting to soften. Add the curry paste, and cook - stirring - for one minute.
  4. Add the stock and bring to a simmer. Add the pumpkin and cauliflower and simmer for 15 minutes.
  5. Use a stick blender to blend the soup until smooth. Stir in half of the coconut milk and season as necessary.
  6. Divide the soup amongst serving bowls. Tope with an extra drizzle of coconut milk, the wonton strips and fresh coriander.
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Cooking with Kids: Healthier Fried Rice

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Today’s post comes courtesy of Miss C – who started Grade 1 this year, and has been delivering her first ever school projects.  The focus last term was on healthy eating and lifestyles (something we are only too happy to embrace!) and saw the students do 3 presentations on various topics.

The first project required the students to cook a healthy meal and present it to the class. When tasked with the project, Miss C had no hesitation in suggesting that she make her healthier fried rice – aka something that my kids request quite often for lunch or dinner. Sure it has a little bacon, but the remaining ingredients are healthy, and the method is simple, making it a rather perfect meal for kids to help create and share!

Miss C had so much fun measuring out the ingredients, and setting up her cooking equipment. She then created a poster, outlining the various steps – as follows…

  1. Get your ingredients. On this occasion it was brown rice, peas, corn, bacon and a little soy sauce. We’ve also used carrots, zucchini and eggs on previous occasions. 2. Grab a pan and heat a little oil over a medium heat (with the help of a grown up of course!).3. Add your ingredients, heat and stir.

4. Serve and Enjoy!My little budding chef and her grand creation. And I’m told she did beautifully in presenting her project to the class also (proud parent moment right there!!)