Monday, March 31, 2008
With all the sunshine we have been getting my new garden is growing beautifully. Given the season I have planted lots of leafy greens - silver beet, spinach and swiss chard. Also some broccoli, cauliflower, cabbage, brussel sprouts, carrots, spring onions and leeks.
I wanted some fancy raised beds but decided for now that the old gym vault we found at the back of the house would suffice...broken into three layers they make pretty good frames.
Sunday, March 23, 2008
We visited Westport on the weekend and a farmers markets of sorts was set up through the main street. One stall had beautiful organic vegetables including the cute little pumpkin above.
Thursday, March 20, 2008
Wednesday, March 19, 2008
We had a nice dinner last night enjoying the last of cheap summer vegetables...made a panful of ratatouille and we ate it with corn on the cob and pan fried sole with lemon and parsley. A fish shop has just opened in Hokitika so loving being able to buy fresh fish at last. Still to try their fish and chips - you can choose your fillet from the fresh fish counter and they will crumb or batter it for you. Perhaps fish and chips on the beach before daylight savings ends...
Monday, March 17, 2008
I made brown sugar sticky buns as per usual, and for something different made a big batch of scones (the lemonade and cream sort). Using the leftover rhubarb I made a batch of rhubarb and raspberry compote. Also had a stash of passionfruit that Grandma had sent down from Tauranga, so made some passionfruit and lemon curd. The scones went down very well topped with the homemade preserves and spoonfuls of soft cream.
And last but certainly not least at quarter to twelve I was presented with Mike on bended knee, a beautiful diamond ring and a glass of champagne. Needless to say not much pudding selling happened after this...
Mum came over to Hokitika on Thursday and pudding was called for. With the fruit bowl being full of ripe bananas, banana ice cream seemed a good choice. I used a recipe from Stephanie Alexander's Cook's Companion - a simple cream rather than custard based ice cream mix. There was some toffee sauce in the fridge which was perfect with it...
simple banana ice cream
juice of half a lemon
300 ml cream
100ml light sugar syrup (1 part sugar boiled with 2 parts water until dissolved)
Blend the banana and lemon juice in the food processer until smooth. Mix in the sugar syrup then the cream, pulsing to combine, and pour into an ice cream machine. Churn only until the mixture is creamy not frozen solid, as the cream can curdle using this recipe. Especially good drizzled with warmed toffee sauce and served with sliced fresh banana.
Wednesday, March 12, 2008
Tuesday, March 11, 2008
Chocolate and Wild berry (blackberries painfully plucked from local bushes), Banana, Baileys and Bush honey, Wild Lavender and Lemon (culinary lavender courtesy of Delphi), Orange, Almond and Marigold, and little babycakes adorned with 'snails' and 'ladybugs' of the confectioners as opposed to garden variety. Oh and some Carrot and coconut for the most timid of punters. As predicted the tried and true chocolate and banana cupcakes were the hot favourites but there was a surprising amount of interest in the Lavender and Lemon.
We shared a stall with the 'Richard from Westport, Braveheart and Spiderboy' trio who were peddling champagne of the non alcoholic sort in rhubarb and elderflower flavours. Delightful, and a suitably ladylike accompaniment to a (mildly) wild cupcake.
Wild about cupcakes shut up shop at lunchtime, the cake stands thankfully bare before things took a turn for the wilder...