All posts filed under: home & garden

Zucchini Flowers

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The gift of a flower has so many emotions attached to it. In gratitude,in happiness, in sorrow, in friendship, in Love. I remember one cold day in Winter, December 28 to be precise, I had spent the day working outside, harvesting radicchio ready for market. As I didn’t have time to get anything for my husband as it’s the day of his birthday, I picked a bunch of  red rosettes of radicchio and set the dinner table. It looked and meant much more to me than ruffled radicchio leaves, this vegetable that survives our cold winter weather, had created a whole new warm atmosphere to my dinner table. Red rosettes of my affection. Passing the vegetable patch earlier this week, my sister in law did the same thing. On her way to give me well wishes for another passing birthday, she picked three zucchini flowers in full bloom. She then added her recipe for stuffed zucchini flowers. Even after putting them in a vase of water, without sunlight they close straight away…so it was obvious …

Lunchtime Rush…

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You know those days when it’s just too hot, and you want to have something “light”.Try these Chicken rice paper rolls… They can be filled with anything really,vegetarian delights or even sliced cold cuts, prawns,or tuna, but if you like that delicate perfumed crunch with every morsel try this recipe. Recipe: Makes 8 rolls 400 grams chicken breast fillets 8 sheets rice paper 1 cup bean sprouts fresh mint leaves 1 red capsicum, seeded and sliced julienne 1 carrot, sliced julienne Preparation: Grill chicken fillets. Allow to cool and slice long strips. Prepare rice paper. Fill a shallow pan with water and heat for 2 or 3 minutes,turn off heat. Place a rice paper wrapper into the water until it’s soft and pliable ( about 15 – 20 seconds).Remove from pan and place under cold running water, lay flat on a damp tea towel. Place the filling of your choice or from my recipe, in the middle of the rice paper wrapper…grilled chicken strips,carrot,red capsicum,bean sprouts and fresh mint leaves. Fold the bottom of the …

Ocean Table Bliss

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The Summer weather is here, and believe me I’m enjoying every minute of it. The ocean blues,fine white beach sand, shells, and candlelight set the mood for a great Summer feeling to a table setting. Easy entertaining… A photo of a ocean scene or a memorable holiday photo,gives that personal touch to an easy conversation – fun holiday memories… I added a glass vase with mixed sized shells… A white linen tea towel makes a great centre table runner, I used as a base white plates, that way any colour scheme can be immerged into the setting. I added blue and white side plates and blue glassware… I had scallop shells saved away,and these are a great ocean theme accessory, place one facedown, and rest the other on top, place a small tea lamp candle inside. These are also great accessories for outside partying, lighting a pathway or around the table at ground level. Using blue napkins…now here’s a personal choice..yes I love white linen “real napkins” but  with the unlimited use of paper napkins with their colors and …

Salmon & Prawn Pie

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This pie is light and crunchy at the same time, with it’s unique combination of flavours its truly one to put in your recipe log book. The zest and juice of an orange gives this pie a citrus light flavour and the crunch of filo pastry is a sheer delight. Recipe:Salmon & Prawn Pie 6 sheets of filo pastry 2 leeks 400 grams prawns 1 salmon filet 200 ml fresh liquid cream 2 eggs 60 grams butter salt, pepper 1 orange (zest and juice)   Preparation: Pre – heat oven 180°C Clean and wash prawns, wash orange,peel and slice finely the zest of the orange and juice. Slice leeks finely, heat 30 grams of butter in pan and cook leeks until transparent, about 5 minutes.Add the zest and juice of orange.Turn the heat up, and cook for 5 minutes. Add the prawns and sliced salmon. Season with salt and pepper.Turn off heat. Beat 2 eggs, add the liquid cream, season with salt and pepper. Add the prawn mixture to the egg mixture and stir lightly. …

Mulberry Cream

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  View Full Album This was truly a colorful cooking experience. This cream is made with fresh mulberries, a little messy, but hey all in the fun of cooking. Mulberries are in season at the moment,from May until September, a dark grape nearly black colour, shiny, with a mixed taste of sweet and sour flavour, wonderful for making jams, jellies and ice –creams. Always best to eat this fruit straight away as they’re hard to conserve. There are many wild mulberry trees along the walkways around our place and our street at the moment is stained a dark violet colour. We have four large mulberry trees along the side of our house, planted nearly fifty plus years ago, they were planted to divide not only the vineyard, but used in silkworm farming. Recipe: Mulberry Cream Serves 4 300 grams fresh mulberries 2 tablespoons liqueur (optional) 3 tablespoons sugar 250 grams mascarpone 500 ml fresh liquid cream Preparation Wash and pat dry mulberries. Pass through sifter collecting the juice. To the mulberry juice add sugar, liqueur …

Open garden visitor

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I awoke this morning to the sound of a hooter. No, it wasn’t my alarm clock sounding sick from run down batteries..it was a hooter! Coming from outside I went to investigate, we’re talking early here people, around 5.30am. Obviously the early rays of sunlight encouraged the early morning walk to find something to eat. Yes, in my garden. Here he is! He was happy to prance  around the garden for about an hour, and very proud to have his photo taken. Hope you all have a Wonderful day today friends.xx