Spot the difference. Is that a pig amongst the sheep? Yesterday our Cilla noticed the gate into the bottom paddock was not quite on the latch. From the house I watched her in the distance nudging the gate with her big powerful snout. Eventually she succeeded, and despite her considerable bulk did a little dance … Continue reading Cilla the Pig’s adventure

A little snack for visiting friends a couple of days ago - savoury tarts, hastily put together but tasty nevertheless, and enough to fuel us for another afternoon of preserving. This time it was apples - Michael and Roberto had a good harvest from their tree. Now none will go to waste as almost all … Continue reading Savoury tarts

An autumn tradition, one of the best. Friends Michael and Roberto came today to preserve their harvest of quinces - exceptionally large quinces I might add. Lots of fun, and so productive. Three preservers full of filled jars now all processed. Apples soon to come.

From the ABC radio cooking talkback segment yesterday, here is the recipe for easy fruit buns. Fruit Buns Makes 12 For the dough 80g butter Finely grated rind one lemon 2 cups warm milk, approximately 4 cups plain flour 4 teaspoons dried yeast 1½ teaspoons salt ¼ cup sugar 2 teaspoons mixed spice (3 teaspoons … Continue reading Easy fruit buns

Each Wednesday morning, as most people will know by now, at a neighbour's house we get together to have a brief morning tea. I always take something along and this was last week's offering - quickly invented and prepared in no time at all. (these were very well received by the way, gone in a … Continue reading Morning tea treat – chocolate strawberries and cream cupcakes

By special request (lots of them actually), here is the recipe for the blackberry shrotcake Blackberry Shortcake For the base 125g butter, softened ½ cup sugar 1 egg ¾ cup plain flour ¾ cup self raising flour 1 egg white, lightly whisked For the topping 1 cup blackberry jam, approximately 3 egg whites ¾ cup … Continue reading Blackberry shortcake recipe

It's been a busy few days one way and another. First - yersterday, luscious local field tomatoes, chillies from a friend's garden a d our own garlic, made possible a double batch of Kasoundi. Next (today) - zucchini time. Three batches of zucchini relish, and a large panful of sauteed, the latter to be used … Continue reading Tomatoes, zucchinis and more – busy days!

So wonderful to have teenage grandchildren visit for dinner tonight. Now they have their drivers' licences they often drop in, which is just fantastic. Pictured is a little pre dinner snack for them - still warm mini loaves of bread, served with freshly made pesto, Ajvar, labna (yoghurt cheese) and kasoundi. To follow were chicken … Continue reading A little pre dinner snack

Part of a little afternoon tea for visiting friends and family last weekend - lemon meringue tarts, small gooseberry pies, plum jam tarts and a large pumpkin fruit cake. I love these old fashioned favourites. Come to think of it, the Anzac biscuit barrel is obviously getting low. That will never do, best get baking!

Once upon a not so long ago, I overestimated the amount of tomato passata style sauce I would need for pizzas (by about 10 litres). I bottled and preserved it and have gradually been converting it to relish by adding vinegar, sugar, spices, onions and salt. I used half fresh tomatoes and half of the … Continue reading Tomato Relish time – using an accidental abundance of passata