Nature at it's best

Saturday August 23rd, 2008

J took some lovely pics the other day of a butterfly in our garden. Thought it would be nice to share them. Enjoy the w/end and go outside and enjoy mothernature, yes even if it's the middle of winter for some of you!

Butterfly enjoying the sunshine.

Pavlova for a Queen

Thursday August 21st, 2008

For my belated birthday BBQ I decided to cook a Pavlova - Australian/New Zealand desert. So I had a test run the week prior to iron out any kinks. A Pavlova is a mergine filled with cream, then smoothered in seasonal summer fruits.

For those who do not know the Pavlova was named after the late Russian ballerina Anna Pavlova. The inside of the mergine is like a ballerina's tutu being light, fluffy and airy when the dancer is moving. The actual material of the tutu is crunchy to feel like the outside of the mergine. If you over cook it the mergine will dry up and not provide enough fluff - which is what you want alot of fluff! So to create the perfect Pavlova is indeed ethereal, delicate and slightly controversial like the dancer!

Glad I did a test run, since the first one became slightly overcooked with hardly any fluff inside, infact it was more sticky then fluffy. So back to drawing board after turning down our oven from 300 to 275 and then letting it cool down in the oven after its cooked it was a beautie!

First attempt at Pav - ok - but cooked too high so turned down oven from 300 to 275 (still ate it!!)

Top of the Pav - a tad over cooked not enough fluff inside

BBQ Pav - all dressed up with seasonal fruit including hard to find Kiwi fruit.
Just missing the passionfruit, maybe next time. J did the decorating.

J made me a carmel cake with carmel icing - yummo!

Pavlova's are enjoyed all year round in Australia - but my fondest memories of home are eating a Pavlova on 1988 (Australia's Bicentenial Year) on "Australia Day" - yes Australian's have a day off to celebrate the discovery of Australia - its in the mid Summer,no excuse needed to heat up the BBQ and drink a coldie!

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Pav Recipe:

4 egg whites (at room temperature)

200 g white sugar

Pinch of salt

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1st make sure your mixer and attachment are completely clean, free of grease otherwise the egg white will not become fluffy.

Separate the yolks from the white's making sure no egg shells are present. Turn on the mixer to medium until firm peaks form.

Next gradually add the sugar and salt

Once all the sugar is combined turn onto high for 7-8 minutes and mix until the egg whites become white glossy peaks. The egg whites are done, once you can take some the mixture and rub it between your fingers without feeling any grains of sugar, if you can still feel the sugar give it more time.

This process is critical.

After you have stiff white peaks place it on a tray of any size - smooth it out then get a fork and fluff the top - don't make it too thin otherwise you will not have any fluff inside.

Place in 275-300 degree oven for 1 hour (or more if needed) - it's done when the top is crispy. Leave it in the oven to cool down with the oven turned off once its cooked.

Once completely cool - add cream and top with seasonal fruit.

Eat and enjoy!

Strawberry jam anyone!

Photograph courtesy of Adam Cooper

Sunday August 17, 2008

The other day I decided to tackle our strawberry jam disaster see previous post. After S was down for her morning nap it was time to sort out the jam! We decided to just recook the lot and then add some lemon juice for pectin. The process was very slow and have to admit at one point we both looked at the strawberry syrup with doubt about it thickening up - Well it did, after 1 hour and 1/2 of cooking once the syrup came to a boil and then slowly simmering it started to become thicker, slowly we added another jar of syrup - eventually all were added into the pot.

After the jam had cooked down we let it sit in the pot for a while so we could eat our lunch before S woke up then poured the jam into the sterilized jars for processing in the water bath. S woke up towards the end so we played while J worked on the rest of the jam.

The results are below:

Yummy homemade jam on homemade bread.

18 jars of strawberry jam

July a month of birthdays.....

Monday July 28th, 2008

The last couple of weeks have been very hectic for me with J away on business for 10 days, J's birthday celebrations, playdates and summer. I've had to take a break from blogging sorry. But I'm now back again with lots of news....

Today is my 37th Birthday - yeah!! - Happy Birthday to me!!
Well for something different I'm going to celebrate it 2 times! (believe me my friends are surprised, its very unlike me to celebrate my birthday, I think this is from 1. living away from family and 2. After many, many yrs of planning exciting events for various global companies I felt burnt out!)

First event was on Sunday 27th, lovely dinner made by J for me. After Miss S went to bed we relaxed and enjoyed a lovely dinner of chicken stuffed with basil (growing almost wild on our deck!) with bacon wrapped around it, served on a bed of white truffle fettuccine with a side of asparagus! - Yummo. Dessert was chocolate molten cake served with a scoop of Ben and Jerry's latest flavor icecream. Plus I was able to enjoy a glass or two of wine, since I've finally now weaned Miss S - yes sad but true, after the last month of constant biting it was time to stop.

The next celebration will be held in mid August a BBQ for about 8 people. So should be busy couple of days. I figure I haven't properly celebrated by birthday in 10 years so time to dust of the party shoes! I'll post pics later.

J turned the big 40 early this month so finally downloaded some pics to share of his big day.

J enjoying his new birthday present with Miss S

Miss S doing her safety test for Dadda

Miss S playing with the box the hammock came in, entertainment for at least half an hour.

J blowing out his birthday cake

Miss S wondering what is going to happen next

Birthday Cake - coconut with key lime lemon filling!

The birthday boy - infront of his rosemary bush from my family