Summer Hair Cuts + Yum Yum!

Its been a while since Aka has had a winter coat and now that it heating up...

Time for a buzz cut!

His body looks so tiny.

And Aidan was well over due for a hair cut also.

He has been sporting some serious bed hair in the mornings!

Bed hair be gone!

Milo.

Its been a while!

A friend has work has mentioned Milo a few times lately....

I wouldn't say I was craving it but I had to get some.

Old time childhood favourite that's for sure!

Fig, Pecan and Ginger Cookies

Miner Marto is off tomorrow so I made him something for the trip out.
I dont like ginger so I thought this would be perfect in that I wouldn't be tempted.
Ha!
Oh they are sooo nice and crunchy...YUM!

Ingredients
85g (1/2 cup) figs roughly chopped (I used semi dried)
200g (1 cup, firmly packed) brown sugar (this is more then what I world normally use, however the first time I make something I follow the recipe exactly then tweak)
125ml (1/2 cup) olive oil
1 egg
1 tsp vanilla extract
115g (3/4 cup) self-raising flour (I always use wholemeal)
115g (3/4 cup) plain flour (wholemeal)
2 tsp ground ginger
70g (1/2 cup) pecans

Method:
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Combine sugar, oil, egg and vanilla in a large bowl.
Add flours and ground ginger and stir until combined.
Add pecans and figs and stir to combine.
Roll mixture into 24 portions and place on lined trays about 5cm apart. Press each cookie to flatten slightly. Bake in preheated oven for 12 minutes or until golden brown.
Remove from oven and place on rack to cool.

Clearly I didn't make 24!!

Cooking frenzy!

I cooked!
OMG!

When J is away I cook for Aidan and that is as far as I go.
Cheese and vegemite sandwiches are perfectly acceptable for dinner for a hard working mother ;)
This weekend I made a chocolate cake....ohh the oooozing icing!
Followed by a baked risotto.

The risotto ingredients just looked so fresh and has made me want to have better dinners when J is away.

Usually I do not 'do' Creamed Corn....however J loves it and this recipe is supposed to be a hit with the kids....the sacrifices I make for my boys!
J, are you reading this?

Ingredients:
4tbs butter (I used one)
100g diced bacon
1/2c chopped shallots
2 cloves of garlic - crushed
1c arborio rice
500g chicken thigh fillets, trimmed and coarsely chopped (I used breast)
1/2c red capsicum - diced
2c hot chicken stock
400g creamed corn (ICTAI)
1/2c grated parmesan

Method:
Preheat over - 200degrees
Place butter, bacon, shallots, garlic, rice, chicken, capsicum and in larger casserole dish and stir
Cover and bake for 20 minutes
Remove from over and stir in corn
Cover and bake for another 20 minutes
Stir in cheese.
YUM!

I love banana bread!

One of the easiest things to bake is banana bread.
Usually if I bake something I need to do a special shopping trip...but with this easy recipe I always have the ingredients on hand.
This one came out a little burnt though...doh!

Ingredients:

• 1 cup (150g) plain flour (I use wholemeal)
• 1/2 cup (75g) self-raising flour (Again, wholemeal)
• 1 cup brown sugar (you can halve this, I dont. We dont eat too much rubbish so I go with the whole cup)
• 125g butter, melted, cooled
• 2 eggs, whisked
• 3 ripe bananas, mashed
• Walnuts
• Cinnamon
• Nutmeg

Mix it all up and bake....

The best way to eat this is to:
Grab a coffee (Mocha with marshmallows)
Go to a park and
Put a few slices on the BBQ to crisp it up!
YUM YUM YUM!

I have a new banana bread recipe to try also, so stay tuned.

Pasta!

Today we tried pasta sprinkled with parmesan cheese.

Watching and waiting patiently:

Dig in!:

A new taste and texture:

Not so bad after all:

It was 28 degrees here today hence the singlet.
Loving his rolly polly arms!

P.S Day 3 of day care, sleep = 15 mins <--Thats the Aidan we know!

60 - A little bit of sickly sweet

I need to have at least one of these when they hit the shops each year.

I don't think I ate them when I was a child but now I just can't help myself.

47 - Not so red velvet

This morning I made some cupcakes FF style.
They are supposed to be red velvet but I wasn't sure how much red colouring to add - I guess I will know to use more next time.
No picture of the icing as it is a little lumpy - most of my kitchen is packed ready for the move so I make do.
I used a cream cheese icing...Yum!

45 - Daily Breakfast

This entry is inspired by Elise and her recent breakfast post.

This is my daily breakfast. I had this when I was in hospital and I still have it now. Mind you, in hospital I also had a little bread roll smothered in crunchy peanut butter afterwards.

I actually enjoyed the hospital food...I must be the only person to admit this! But it was nice and also knowing that after you eat someone will come and collect the dishes is a plus.

And it was fun filling out the menu card each day also. <-- I think J enjoyed this more then me!

I am sure I will get sick of this soon enough and move onto one of my old faithfuls.

42 - Saturday Dinner

I made my first creamy pasta and it was a success!
Another recipe care of Josie.
Yes i sprinkled on a lot of parmesan but it was one of the cheeses I couldn't have when I was pregnant.

36 - Valentines and Birthdays!

Valentines Day is when we celebrate Aka and Pari's Birthdays. We don't know their exact date of births but Pari was a Valentines present and we got Aka in April so counting back the weeks he would have been born in February. Aka is 6 and Pari is 5 - I can't talk about it! It doesn't feel like we have had them that long. J says that Pari will be our only cat but we think out of spite he will live forever!

HAPPY BIRTHDAY KIDS!

J comes home tonight so I made him some brownies. The recipe is from our friend Josie. They aren't as good as yours Josie but I have to start somewhere!
YUM!

34 - Day 5 - Getting close!

The Little Man had his cranky pants on today, no doubt the end of feeling his needles. He was so tired but didn't have a morning sleep and I was getting cranky to say the least. We needed to get out of the house and I needed something to cheer me up.

Every time J goes away I always say this will be the time that I will get my mint ice cream, he is not a fan. Today seemed like the day, yum yum yum. Given that I am hoping to be back to my pre-pregnancy weight lets see how I go on mint choc ice cream rations...

4 30 11 2009

A bit of this and a bit of that.

I am using up ingredients in the pantry and freezer....this was delicious! A pie with peas and bacon and mashed sweet potato...yum yum!

Yummie Linguine!

Petal made this for me when I was in Brisbane...I couldn't get enough of it!

Ingredients
1 Packet linguini
4 medium zucchinis - grated (I forgot this though and it was still good!)
4 large handfuls of baby spinach
zest and juice of 2 lemons
2 garlic cloves, crushed
125ml olive oil
Ground black pepper
Pitted black olives
Roasted cherry tomatoes

Method:
Cook the linguini in a large pot
Drain and return to the pot
Add the rest of the ingredients and season with salt and pepper
Toss together and serve.....

Violet Crumble Cheese Cake Slice....

I made this tonight for J's birthday....didn't seem to set as well as it should have...but I am sure it will taste good!!

Ingredients
3 tsp gelatine powder
375g pkt cream cheese, at room temperature
1 tsp vanilla essence
1/2 cup (115g) caster sugar
300ml thickened cream
2 x 145g pkts Violet Crumble bites, roughly crushed
7 frozen waffles, toasted


Method
Line the base and sides of a 26 x 6 1/2 cm rectangular slice pan with non-stick baking paper.
Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.

Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth. Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.

Cut the waffles to fit base of the prepared pan. Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.

Chicken and Leek Casserole

Ingredients
30g butter
1 leek, sliced
8 (850g) chicken thigh fillets, cut into chunks
1 cup frozen peas and corn
1 bunch asparagus, roughly chopped
490g jar Golden Honey & Mustard Chicken Tonight
1/4 cup chopped fresh oregano
1 egg, lightly beaten
1 sheet frozen puff pastry, thawed

Method
Preheat oven to 190°C. Melt butter in a large heavy-based pan. Add leek and saute 2-3 minutes until soft. Add chicken in batches and cook until lightly brown.
Stir in peas and corn and asparagus. Add jar of sauce and oregano and cook for 1 minute. Transfer mixture to an ovenproof casserole dish.
Brush edge of the dish with a little beaten egg. Lay pastry sheet over, pressing gently to stick to the dish. Trim edge, leaving a 1cm border. Brush top of pastry with egg. Pierce with a sharp knife to make 3 steam holes.
Bake for 40 minutes or until puffed and golden.

This is so yummm! I have gone off red meat so if you have any chicken recipes please share :)

Veggie Muffins

Ingredients
Spray oil for greasing
300g (2 cups) wholemeal self-raising flour
3/4 tsp salt 270g carrots, coarsely grated
250g piece butternut pumpkin, peeled, deseeded, coarsely grated
100g zucchini, trimmed, coarsely grated
65g (3/4 cup) coarsely grated cheddar
2 tbs chopped fresh chives
125ml (1/2 cup) milk
3 eggs, lightly whisked

Method
Combine wet ingredients
Combine veggies and flour
Fold the wet mix into the veggie flour mix

Bake

If you need some sweetness or just a nice little surprise add in a piece of choclate...in this case mint aero bar...YUM!

My cooking downfall is the greater. Knuckles hurt when grated.

The grater makes me look like a messy cook....

Three Baked Beans + Chicken

Last night I made another recipe from the Donna Hay 'The Instant Cook' book. Three Baked Beans....OH. MY. GOSH. YUM.

• 1 tablespoon oil
• 2 onions, sliced
• 4 garlic cloves, sliced
• 1 tablespoon oregano leaves
• sea salk & cracked black bepper
• 400g can butter beans
• 400g can white beans
• 2 x 400g can borlotti beans
• 500ml tomato puree
• 1 cup vegetable or beef stock
• 1/2 cup red wine (I didn't include this)
• 1 tablespoon brown sugar

Heat a frying pan over a high heat. Add the oil, onions, garlic, oregano, salk and pepper. Cook for 5 minutes or until the onions are a light golden colour. Add the beans, puree stock, wine and sugar. Simmer for 10 minutes or until it has thickened.

I served it with some baked pita bread (and a marinated chicken breast to make it more of a dinner meal).

I can never eat canned baked beans again.

Out and about in FNQ

Yesterday we headed out for a drive to Lucinda which is about 130kms North of Townsville.

Awwwww....aren't we just too cute.

Someone had a ball, except every time I went to take a video of him in the water he ran out, little humbug!!

The view from where we sat and had lunch.

Yummm!

Ummm.

Sweet Potato and Broccoli Pie

Ingredients:
1 1/2 kg potatoes (cooked and mashed)
3 cup broccoli florets, 360g
200 g yellow squash (sliced)
1 onion (small, finely chopped), 60g
4 Tbsp light cream cheese
1 Tbsp parmesan cheese (grated), 10g

Directions:
Blanch or microwave the broccoli and squash until just tender. While still warm, mix with the onion and cream cheese. Season with a little salt and freshly ground black pepper. Put into a shallow ovenproof dish and cover with mashed potato. Sprinkle with parmesan cheese and brown under a hot grill or in a hot oven.

Frosty Mango

We headed north to seek out a local plant wholesale place and on the way home we finally checked out Frosty Mango. Frosty Mango is a cafe half way between Ingham and Townsville....you only really go here for the ice cream.



We enjoyed mint choc chip, cappuccino, macadamia and mango...YUM!!



The plants we got include Fox Tail Palms, Christmas Palms, Song of India and a Cycad: