Backyard Evolution... The continuance

You might remember a few weeks back my first post on the evolution of our backyard? If not, I forgive you, but click here to bring yourself up to speed.

Anyhoo, Mr Nutt and I talked and discussed, and talked some more about our overall plans for the yard and it was a fore drawn conclusion that we needed to make the most of the outlook over the back fence.

This again meant that for the greater good, some garden space and plants had to be sacrificed.  Bye bye grevillea and unidentified deciduous tree in the way of our master plan - a deck.

Learning from our first experience with stump removal, we called in the experts for the next one but still did all the back breaking labour to level the ground ready for the deck, including digging not one, but six post holes to save on labour costs - I repeat... ka-razy!

Okay so all my pics show Mr Nutt doing a lot of work... I helped, I promise!

Enlisting the services of a local tradie, the deck was complete in a day.

There is still plenty more to do in the way of our vision for the yard, but progress is progress and you can't ask for more than that.

More colour from our garden...

Friday Foodie - Minted Pea Puree

How long does it take you to count to 3?  Well that's as long as you will need for this minted pea puree.

Long gone are the days of slapping meat and three simple veg on your plate - au naturel.  Nowadays you need to do something fancy pants.

This minted pea puree adds that touch of fancy without the complication.  It goes extremely well with pork and beef.  Try it tonight!

Use: 1 small boiled potato; 1 cup frozen peas - blanched; 1 tsp garlic - minced; 1 tbs mint leaves

Do: Throw all ingredients into a stick master or mini food processor.  Pulse a few times, then blend until smooth.

Told you, simple.  Now to get that pork belly roasting in the oven...

Easter Bunny Cup

I've been off the radar over the last few weeks, down the rabbit hole if you will.

But I've resurfaced, just in time for Easter.

This is a fun & easy project and a great way to add a little magic & wonderment to Easter, without the excess sugar overload!

You will need: styrofoam cups; craft glue; cotton wool balls; card stock or heavy weight paper in two colours; sharpie marker;15mm acrylic pom pom balls; shredded tissue paper; solid Easter eggs.

To begin, carefully unroll a few cotton wool balls so that each forms a strip of cotton wool rather than a ball.  Starting from the base of the cup, smear some craft glue on to the cup and adhere cotton wool.  Continue until you have covered the entire cup ensuring that the top strip covers the lip of the cup.  Allow to dry.

To make the ears, download any bunny ear template you can find on Google - I used this one.  Trace onto card stock and cut out. Glue inner ear cut out onto outer ear cut out.  Again, allow to dry.

Freestyle draw the eyes and teeth onto card stock and cut out. Using your sharpie, draw an outline on the teeth & colour in the centre of the eyes (see pics).

You're almost there. By the way,  I found this craft project rather relaxing and completed it at my dining table with the tv on in the background - as ya do.

Anyhoo, using card stock, cut out thin strips for whiskers.


Now to put it all together.  I found it easiest to glue it in the following order:  Eyes, whiskers, teeth, nose and then ears.

Allow to dry - preferably over night.  Fill with shredded tissue paper & top with solid Easter eggs.

I think this is super cute & the kids will love the texture of the cup - feels just like a real bunny!

Happy Easter folks!

p.s. You could easily use feathers and yellow card stock to make a little chirpy chick aswell

Friday Foodie - Bruschetta Two Ways

Bruschetta would have to be one of the quickest, least involved meals to make yet one that bursts with flavour.  It is fresh and light, lending itself to be eaten as early as brunch, as a light lunch or even as an appetiser.

In Italy, the traditional way bruschetta is served is simply, grilled bread rubbed with garlic & drizzled with extra virgin olive oil, salt & pepper.  Nom nom.

Here are two alternative ways to serve your bruschetta...

Serves 2-4

Tomato & Basil Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
4 tomatoes - seeds removed, diced
fresh basil leaves - torn
extra virgin olive oil

Do:
1. Add chopped garlic, diced tomatoes & torn basil leaves in a bowl, drizzle with olive oil.  Combine & allow to macerate
2. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
3.  Pile tomato mixture on top of char-grilled bread, drizzle with olive oil, season with salt & pepper.  Serve.

Creamy Mushroom Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
300 grams button mushrooms - quartered
extra virgin olive oil
knob of butter
1/4 cup cream
parsley - finely chopped

Do:
1. Heat roughly 1 tablespoon of olive oil & knob of butter in a fry pan.  Add garlic & mushrooms & sauté until softened.
2. Add cream and chopped parsley and heat through.  Season with salt & pepper.
3. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
4. Pile mushroom mixture on top of char-grilled bread, drizzle with olive oil.  Season & serve.

Buon appetito!

for a printable recipe click here to download

Friday Foodie - Potato Chaat

I have a very lovely Singaporean lady who works in my department - yes I still have a day job!

Anyhoo, every day she fills the office with the amazing aroma of her home-made Thai/Malay/Indian meals and it is heavenly. I was immensely grateful when she gave me the recipe for her flavoursome potato chaat.

So what is potato chaat?  Also known as Aloo chaat, it is the name of a street food in North India which consists of frying potatoes in oil & adding spices.  It is a versatile dish and eaten mainly as a snack.

It is guaranteed to allure your senses.

Serves 2 - generously

Use:
5 medium potatoes - cut into medium cubes
1 tbsp sunflower or canola oil
1 tsp each of mustard seeds & cumin seeds
5 curry leaves
1 medium onion - finely chopped
1 teaspoon each of ginger & garlic - fresh or minced
2 dried red chillies
1/2 tsp each of cumin powder, turmeric, chilli powder & meat curry powder
pinch garam masala
2 medium tomatoes - diced
lemon juice, salt & pepper, coriander leaves & natural yoghurt to serve.

Do:
1. Place potatoes in a pot with just enough cold water to cover and bring to the boil.  When just tender, drain but reserve some liquid
2. Over a med-high heat pour oil into fry pan, add mustard & cumin seeds and curry leaves.  Cook for about 1 minute or until fragrant
3. Add onions, ginger, garlic and chillies, sauté until fragrant - roughly 5 minutes
4. Add Cumin, turmeric, chilli & curry powders along with the garam masala.  Sauté until oil starts to come through.  Stir in chopped tomatoes and cook for another few minutes
5. Finally, add potatoes coat well and cook for another 8 minutes.  If needed use some of the reserved liquid to help with coating the potatoes.
6. Season with salt, pepper & lemon juice. Serve.
7. Garnish with coriander leaves & natural yoghurt

This can also be served with rice, lentils or chapatis

का आनंद लें (Enjoy!)

for a printable recipe click here to download