NO SHOW AND A TALLY CATCH UP

Sorry I have been a no show on here! The last few weeks of pregnancy were an exhausting few, with many chores that needed to be completed before we brought our new little man home. And then when I thought I had at least a week to go, my waters broke 1 week before my due date! I will post our birth story in the coming weeks.

WELCOME TO THE WORLD JIREH SAMUEL BORN 14TH NOVEMBER AT 2:37AM WEIGHING 2980 GRAMS OR 6 POUNDS 9 OUNCES AND MEASURING 49.5CM IN LENGTH

23/9/13 - 1/12/13

64 eggs
347 grams onions
1235 grams leeks
2315 grams silverbeet
344 grams parsley
10506 grams broad beans
113 grams capsicum
11 grams thyme
295 grams loquats
507 grams artichokes
163 grams chili
2082 grams rhubarb
337 grams celery
321 grams carrots
947 grams beetroot
3010 grams garlic

TOTAL 64 EGGS AND 22.533 KILOGRAMS OF FOOD

WEEKLY HARVEST 35 & FOOD SWAP

Spring has definitely sprung! The garden has become lovely and productive. I have been able to go out everyday and pick something to include in that night's dinner. I am looking forward to summer so that we can have more variety and more volume of produce! This week I also went down to my local food swap so I could swap some of my excess greens for things that I haven't grown.

16/9/13 - 22/9/13

12 eggs
279 grams onion
1396 grams leek
161 grams sage
319 grams parsley
56 grams thyme
9 grams chili
47 grams broccoli
742 grams silverbeet

TOTAL 12 EGGS AND 3009 GRAMS OF FOOD!

To the food swap I took, parsely, sage, thyme, chili, and

yellow silverbeet.

In return I took home this lovely aloe vera plant.

This huge fig tree.

Some oranges.

A large bunch of lemon myrtle. This is an Australian native - bush tucker food. I searched high and low for some earlier this year and it was only when we were in byron bay on holiday that I found some at a little organic shop. So I am thrilled to have some in it's natural state and not pre ground. The great thing about lemon myrtle is that it has anti microbial benefits. Much like tea trea except this is edible and not just topical. 

While we were in the garden we went on a snail hunt and this is half of our bounty. Squiz had a lot of fun helping collect and squash the offenders. 

STEAMED PORK BUNS AND SWEET PORK DUMPLINGS

I had a hankering for pork dumplings last night, as I was putting together my failsafe recipe tipping in my rice wine I noticed an interesting smell and on further inspection found that it was full of mould - can rice wine do this? I didn't think so! Lucky for those pregnancy hormones making my smell super sensitive otherwise I think it would have gone unnoticed (since I tipped it in soy sauce and couldn't see that it was black when it should be very light brown)!

So it was back to the drawing board and I created this beauty instead. I felt like dumplings but knew that they wouldn't filly hubby up. I remembered seeing a Jamie Oliver segment last week and he made pork buns, so I thought I would give them a go as well and they were delicious! I even had one for breakfast and am tempted to make them again for dinner tonight (that's a big statement!!)

PORK BUN DOUGH

4 cups plain flour
3 tsp baking powder
1 tbs dried yeast
3 tbs sugar
1 tsp salt
1 C warm water

Combine most of the water, dried yeast and sugar in a bowl and allow to activate. You will know when this is happening when it starts to foam. Mix into the plain four, baking powder and salt adding more water as necessary until a smooth dough is reached, kneading for 5 minutes. Coat in oil and place in a bowl sitting in another bowl of warm water covered with a clean tea towel for 1 - 2 hours until doubled in size



WONTON WRAPPERS

2 C plain flour
1 tsp salt
1 egg
1/2 cup water

Beat the egg, water and salt together and mix into the flour until a smooth dough is reached, knead for 5 minutes until smooth and allow to rest for 30 minutes.

FILLING

500 grams lean pork mince
2 cups very finely chopped chinese cabbage
1/2 red onion very finely chopped
2 tbs vinegar
3 tbs sugar
1 tbs soy sauce
1/2 tsp salt
1 tbs sesame oil
2 cm piece ginger grated

Combine all ingredients and mix well.

ASSEMBLY DUMPLINGS

Roll out wonton dough very thin, I used my pasta machine and got the dough down to setting 1. It is possible to do by hand but really who can be bothered? Cut into 4-5 cm strips and place a teaspoon of filling and fold into a dumpling shape. Steam for 15 minutes.

Rolled out dough

Place a teaspoon of mixture on strips of the wonton wrapper

Fold in half

Fold the top over

Bring the corners together

And again of the other side, to make an eye.

Waiting, ready to be steamed.

Delicious!

ASSEMBLY PORK BUNS

Punch dough down and divide into 8. Flatten the dough in your hand until the size of a teacup saucer. Place 2 tablespoons of filling in the center and fold into a circular shape. Place on a greased piece of greaseproof paper and allow to sit for 30 minutes. Place in a steamer and steam for 20 minutes.

Divide the dough into 8 portions and flatten to a tea cup saucer size.

Add a couple of tablespoons of pork mixture

Fold the top and the bottom together.

Pinch together the sides.

Bring each corner together of the diagonal to form a circle.

Place on an oiled piece of greaseproof paper. Allow to rest for 30 minutes.

Steam for 20 minutes.

So yummy!

MAY PLANTING GUIDE

Successive planting for a family of 4...

Week 1
Cabbage 3 seeds
Lettuce 10 seeds
Peas 10 seeds
Turnips 4 seeds
Spring Onion 12 seeds
Onion 30 seeds

Week 2
N/A

Week 3
Lettuce 10 seeds
Spinach 4 seeds

Week 4
Cabbage 3 seeds
Peas 10 seeds
Turnips 4 seeds

MOROCCAN PUMPKIN DIP

This is a delicious light dip which is full of flavour. It's sensational with chicken or crusty bread, served on a dip platter. I used the pumpkins I harvested a couple of weeks ago.

INGREDIENTS

250 grams steamed pumpkin and mashed
200 grams tinned chickpeas rinsed and mashed
2 tbs oil
2 tbs lemon juice
1 small onion grated
1 tbs vinegar
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic minced
handful shredded coriander leaves


Mix all ingredients together. Store in the fridge for up to 5 days

APRIL PLANTING GUIDE

Successive planting for a family of 4...

Week 1
Spring Onion 12 seeds
Onion 30 seeds

Week 2
Lettuce 10 seeds
Spinach 4 seeds
Beetroot 6 seeds
Kale 4 seeds

Week 3
Cabbage 3 seeds
Peas 10 seeds
Turnips 4 seeds

Week 4
Cauliflower 8 seeds
Lettuce 10 seeds

Week 5
Spinach 4 seeds
Beetroot 6 seeds

WEEKLY TALLY - NUMBER 8

This week I started cleaning out my summer veggies to make room for the winter ones. Not much will be happening in the next few months and plants grow and start to bear fruit! I'm looking forward to homegrown cauliflower and broccoli and peas and broad beans! Mmmmmmmm those ingredients sound like the making of minestra is coming on!

11/3/13 - 17/3/13

Eggs 25
Zucchini 3332 grams
Chili 111 grams
Tomato 5569 grams
Capsicum 177 grams
Onion 50 grams

TOTAL 25 EGGS AND 9.239 KILOS OF FOOD

MARCH PLANTING GUIDE

Successive planting for a family of 4...

Week 1
Cabbage 3 seeds
Peas 10 seeds
Turnips 4 seeds
Garlic 50 bulbs
Kohlrabi 2 seeds
Broccoli 6 seeds
Beetroot 6 seeds
Cauliflower 8 seeds
Leek 8 seeds
Spring Onion 12 seeds
Onion 30 seeds

Week 2
Lettuce 10 seeds

Week 3
Spinach 4 seeds
Beetroot 6 seeds

Week 4
Broccoli 6 seeds
Cabbage 3 seeds
Cauliflower 8 seeds
Leeks 8 seeds
Lettuce 10 seeds
Peas 10 seeds
Turnips 4 seeds
Kohlrabi 2 seeds

FEBRUARY PLANTING GUIDE

Successive planting for a family of 4...

Week 1
Spinach 4 seeds
Spring Onion 12 seeds

Week 2
Broccoli 6 seeds
Cabbage 3 seeds
Carrot 20 seeds
Lettuce 10 seeds
Peas 10 seeds
Turnips 4 seeds
Kohlrabi 2 seeds

Week 3
N/A

Week 4
Broccoli 6 seeds
Cauliflower 8 seeds
Leek 8 seeds
Lettuce 10 seeds
Spinach 4 seeds
Beetroot 6 seeds

JANUARY PLANTING GUIDE

HAPPY NEW YEAR!

Successive planting for a family of 4...

Week 1
Beans 6 seeds
Broccoli 6 seeds
Cabbage 3 seeds
Carrot 20 seeds
Cauliflower 8 seeds
Leeks 8 seeds
Lettuce 10 seeds
Parsnips 12 seeds
Peas 10 seeds
Turnips 4 seeds
Spring onion 12 seeds
Kohlrabi 2 seeds

Week 2
N/A

Week 3
Beans 6 seeds
Broccoli 6 seeds
lettuce 10 seeds
Kohlrabi 2 seeds

Week 4
Cabbage 3 seeds
Carrot 20 seeds
Peas 10 seeds
Turnips 4 seeds

Week 5
Broccoli 6 seeds
Cauliflower 8 seeds
Leeks 8 seeds
Lettuce 10 seeds
Parsnips 12 seeds
Kohlrabi 2 seeds

SATAY CHICKEN WITH NOODLES

No recipe yesterday as we went to a friends house for dinner! This one is from Jamie Oliver's 30 minute meals. I made some changes to the original recipe :D I had some help from hubby as I sprained and bruised my thumb in an intense game of twister...had fun explaining that one to the doctors! This was an easy dinner to make injured and all! Even for a hubby that never....ever cooks (sorry babe :p)

INGREDIENTS

2 chicken breasts

Satay Sauce:
Hand full fresh coriander
1 dried red chili
1 clove garlic peeled
3 heaped tbs crunchy peanut butter
2 tbs soy sauce
2 cm piece ginger grated
juice 1 lemon
150 ml coconut milk

Noodles:
1 packet egg noodles
100 g peanuts crushed
1 onion diced
1 dried red chili
1-2 tbs soy sauce
1 lemon
2 tsp sesame oil
2 tsp fish sauce
1 tbs honey

Add chicken to a pan with a little oil and fry over medium heat until cooked. In the mean put kettle onto boil. Put all satay sauce ingredients in jug and with a bar mix puree all ingredients. Add to a sauce pan and cook over low heat. Pour boiling water over noodles in a large bowl. Fry onion in small pan until tender. add rest of the ingredients for the noodles except noodles. and cook for a few minutes. Pour over drained noodles and toss. Chicken should be cooked by now, when it is serve on top of noodles with some satay sauce.

A BEEF PIE THAT ENDED IN A BEEF STEW

I intended to make a pie, but as life got in the way, we came home late and just wanted to eat so no pie crust :( Oh well it was still tasty :D I think I was inspired by a recipe somewhere somehow but cannot for the life of me remember where or what!

INGREDIENTS

750 g stewing beef cubed
1/4 C flour
1 onion diced
1 C red wine
2 C beef stock
1 tbs green pepper corns
1-2 C peas

Seal beef in pan with salt and green pepper corns. Remove from pan when done. Add onion and saute in some oil until soft and golden add flour and stir and cook for a minute, add red wine and beef. When simmering and reduced by half add stock and simmer for a couple of hours until cooked adding more liquid if need be. When done add peas and cook for 5 minutes. Use in a pie or as a stew.

ROASTED PUMPKIN RISOTTO

No recipe yesterday as we had freshly caught snapper at a friends house! I haven't made this in years. Recently I bought 5 kg of arborio rice and need to use it up, so I thought I would revisit this recipe. it's so so easy to make and is budget friendly!

INGREDIENTS

2 C risotto rice like arborio
1 tbs butter
1 tbs olive oil + 2 tbs olive oil
500 g pumpkin chopped
4 onions slices
1 bulb garlic skin removed
1 C white wine
600 ml chicken stock
1/4 C sour cream and extra to serve
1/4 C Parmesan grated
1/4 C tasty cheese grated
seasoning to taste

Put pumpkin, onion and garlic on roasting tray and season with salt and pepper, drizzle 2 tbs olive oil over and place in preheated oven at 180 C for 30 minutes until tender and slightly colored. When cooked place in large jug with stock and puree with stick mixer. Place butter and oil in large saucepan when hot add rice and toss to coat until it turns translucent. Add wine and stir until all absorbed. Add pumpkin puree and stir continuously  when it started to really bubble and spit put the lid on and turn to low and cook for 10 minutes stirring occasionally. If too thick add some hot water and stir until ready. Risotto should run  on the place and not be gluggy. Check to see if rice is cooked. It should have some bite to it and not be mushy. When cooked add cheeses and Parmesan and sour cream, check seasoning and season to taste. Serve with a dollop of sour cream and cracked pepper.

BEER AND ONION GRAVY

Today I intended to make a Moroccan beef tagine, but after reading the recipe (something I don;t really do i just look at the ingredients list and use that as a guide) I found out that it should be marinated over night or a couple of hours at least. As it's made with stewing meat I needed those couple of hours for the meat to break down into soft and tender loveliness. So while the meat is marinating for tomorrow night, I made steak and veggies with an AMAZING beer and onion gravy. It was so luscious and sweet and tasty mmmm we both ended up getting bread to mop up the rest. My hubby hates it when I steal a precious beer out of the fridge to cook with, so when he came home from a long and late nights work, he wasn't too impressed when he saw a beer on the counter ready to be sacrificed. His last words were 'that was so worth sacrificing one of my beers for'.

INGREDIENTS
1 knob butter
3 onions sliced thinly
salt and pepper
1 1/2 tbs sugar
1 tbs flour
200 mls beer (I used an ale)
300 mls chicken stock

Caramelize the onion in the butter, sugar and salt and pepper on low until soft and slightly colored  This will take about 10 minutes. Stir in the flour and cook out for 1 minute. Add beer and stir well. De-glaze steak cooking pan with chicken stock and pour into onion mixture. Cook for 10 minute, while steak is resting. It should have thickened up, be lovely and glossy with a sweetness as well as a savoriness to it. Goes beautifully with steak and mash. 

the picture isn't amazing, but the GRAVY was!

ITALIAN HAM AND BEAN SOUP

After 2 day of weather over 30 Degrees celsius in Melbourne's spring, we now have a miserable rainy cold day! I thought I would make a soup, and as we ate at a friends house last night, I blew my diet completely (with a double dessert and drinks!) This soup is low calorie and filling and only has 307 calories per serve! Great for lunch too.

INGREDIENTS:

400g dried pinto beans soaked overnight in cold water.
2 sprigs rosemary
2 bay leaves
500g ham bone (find these in the deli, they are the bone end from the ham off the bone, don't be tempted to use bacon bones they taste like dog bones)
2 tbs extra virgin olive oil
1 onion finely chopped
1 young celery stalk with leaves finely chopped
1 carrot finely chopped
1 can diced tomatoes
750mls chicken stock
750 mls water

Drain soaked beans and give them a wash. Place in a heavy based saucepan with ham bone, rosemary and bay leaves. Add enough cold water to cover bean and about 4 cm extra above. Simmer over low heat for 40 minutes. Drain and when cool enough chop meat from ham bone and reserve.

Place oil in a large frying pan on medium heat, cook onions, until soft, add celery and cook for another 2 minutes then add carrots and cook for another 2 minutes then add chopped meat and cook for another 2 minutes. Season add tomatoes and stock, and drained beans and cook for 20 minutes. If soup is too thin remove 1 cup and puree and if too thick add some more water. Check seasoning and serve with a drizzle of extra virgin olive oil.

SHEPHERD'S PIE

I'm trying to forever change my menu and try and endeavour to NEVER cook the same thing twice! Yep thats right! No wonder I'm often baffled as to what to cook for dinner! So I was thinking for the next month (and maybe more) I will post the recipe of what I am cooking for dinner!

So tonight it is shepherd's pie (or is it cottage pie I never know the difference?) with homegrown carrots!



INGREDIENTS

500g premium mince beef
4 medium carrots diced or grated
1 onion diced
4 cloves of garlic crushed
750ml homemade stock I used a dark chicken because that's what i had just made but you can definitely used beef! (if you can't make your own buy the liquid stuff *please please read the ingredient list* and please please not the *insert rude word here* cubes/powder with all the artificial flavours colours preservatives and God only knows what else!!!!)
pepper to taste
mash potato (or a combination of potato and sweet potato or any other veggie you like)
grated cheese to top around 50-100g



Sweat off the onion and garlic and carrot until soft and try not to colour too much.



Remove from pan. Fry mince meat breaking it up as much as you can. Season with pepper only (as the stock will reduce and can be quite salty. Taste at the end to see if you need more salt.)



Add the stock and reduce down until you have a nice gravy (should take 30 - 45 mins)





While stock is reducing start boiling the potatoes  to make the mash.

I left the skin on the baby potatoes that I mashed.

 I needed to add a couple of pinches of salt to the reduced stock and mince mix. Place in the bottom of a baking dish.

Top with the mash and grated cheese.

Place under the broiler until golden brown. It should take 5-10 minutes.

SEPTEMBER PLANTING GUIDE

Successive planting for a family of 4...

Week 1
Parsnips 12 seeds
Potato 8 tubers
Carrot 20 seeds
Eggplant 3 seeds
Leeks 8 seeds
Pepper and Chili 2 seeds
Silver beet 3 seeds
Tomato 3 seeds
Beetroot 6 seeds
Spring Onion 12 seeds

Week 2
Lettuce 10 seeds
Peas 10 seeds
Turnips 4 seeds

Week 3
Cabbage 3 seeds
Kohlrabi 2 seeds

Week 4
Lettuce 10 seeds
Carrot 20 seeds
Silver beet 1 seed
Tomato 3 seeds
Beetroot 6 seeds

AUGUST PLANTING GUIDE

Successive planting for a family of 4...

Week 1
Cabbage 3 seeds
Parsnips 12 seeds
Potato 8 tubers
Kohlrabi 2 seeds
Spring onion 12 seeds
Onion 40 seeds
\
Week 2
Lettuce 10 seeds
Spinach 4 seeds

Week 3
Peas 10 seeds
Turnips 4 seeds

Week 4
Lettuce 10 seeds
Cabbage 3 seeds
Kohlrabi 2 seeds

JULY PLANTING GUIDE

Successive planting for a family of 4....

Some pictures from my garden from top to bottom left to right: Silver beet rainbow, sprouting green broccoli, purple cauliflower, green feast peas, carrots, rhubarb, purple kohlrabi, capsicum, cabbage

Week 1
Lettuce 10 seeds
Spinach 4 seeds
Parsley 4 seeds
Strawberries 20 plants
Spring Onions 12 seeds
Onion 40 seeds

Week 2
Peas 10 seeds
Turnips 4 seeds

Week 3
Lettuce 10 seeds

Week 4
Spinach 4 seeds

Week 5
Lettuce 10 seeds
Peas 10 seeds
Turnips 4 seeds

JUNE PLANTING GUIDE

Successive planting for a family of 4...

snap shops of my June garden

Week 1
Lettuce 10 seeds
Jerusalem artichokes 6 tubers
Spring onions 12 seeds
Onion 40 seeds

Week 2
Spinach 4 seeds

Week 3
Lettuce 10 seeds
Peas 10 seeds
Turnips 4 seeds

Week 4
N/A