This weekend we took a friend of ours and his kids (aged 4 and 6) camping. It was the first time camping for the kids so we kept it to just the one night in case things went pear shaped.
We had a great time sitting around the campfire cooking marshmallows on sticks, playing with our dog Jessie and spending time outdoors. For us camping and living outdoors is nothing new but for a couple of city slicker, gadget addicted kids it was a bit of a learning curve.
No matter how long you go camping for whether 1 night or 10 nights you still need almost the same amount of stuff with the exception of food. So after coming home we still had to unpack everything and put it all away. So by the time we had checked on all the animals and had some lunch it was mid afternoon.
I used the afternoon to turn my compost pile, make a batch of washing liquid, do a couple of loads of washing, prepare our menu for the week ahead, organise an easy dinner and bake a double batch of Chocolate Curnchies. The Chocolate Crunchies are a favourite in our house. I make them with half the amount of sugar of the original recipe and I still think they are plenty sweet enough.
Since I had the oven on I also whipped a rice pudding. Here is the recipe I have used for years.
Rice Pudding
10 Tbs Rice
4 Cups of milk
4 Tbs Sugar
1 Tbs Butter
Preheat your oven to 150 degrees Celsius. Place all you ingredients in a large oven proof dish. Bake for 2 hours stirring every 20 minutes for the first hour.
What did you get up to this weekend?
Did you spend time in the kitchen?
Monday, 30 June 2014
Thursday, 26 June 2014
Thanks Freezer 2 - We Appreciate The Meat You Give To Us
Today we say farewell to our beef cow "Freezer 2".
It is a sad day on the farm because even though she has been raised for the purpose of filling our freezer (and our bellies) we have enjoyed her antics and personality for the past few years and we will notice her absence.
We really are very thankful that her life is given to provide for ours. Today I will feed her her last handful of hay and watch her enjoy it. I will look her in the eye for the last time and give her a rub behind the ear then I will say goodbye and leave her in peace.
The first cow we raised "Freezer 1" went into the freezer in December 2012 and you can read about that here.
The local guy we use to do our home kill is very good and last time our cow was sitting down chewing her cud when the lights went out. Hopefully it will be just as calm for Freezer 2.
Freezer 2 is a Murray Grey and we hope that she will produce tasty beef that is well marbled and has a good layer of fat. You can see from the photo below(taken April 2013) how much weight she has put on in the last 12 months so it will be interesting to see what her dressed weight will be. Freezer 1 was just over 250 kg but it is really hard to tell what they will weigh while they are still walking around.
Once killed her carcass will be cut into the 4 quarters and hung for a week in a cool room. Then next week we will have the job of bagging up all the different cuts.
 |
| Freezer 2 |
We really are very thankful that her life is given to provide for ours. Today I will feed her her last handful of hay and watch her enjoy it. I will look her in the eye for the last time and give her a rub behind the ear then I will say goodbye and leave her in peace.
The first cow we raised "Freezer 1" went into the freezer in December 2012 and you can read about that here.
The local guy we use to do our home kill is very good and last time our cow was sitting down chewing her cud when the lights went out. Hopefully it will be just as calm for Freezer 2.
Freezer 2 is a Murray Grey and we hope that she will produce tasty beef that is well marbled and has a good layer of fat. You can see from the photo below(taken April 2013) how much weight she has put on in the last 12 months so it will be interesting to see what her dressed weight will be. Freezer 1 was just over 250 kg but it is really hard to tell what they will weigh while they are still walking around.
Once killed her carcass will be cut into the 4 quarters and hung for a week in a cool room. Then next week we will have the job of bagging up all the different cuts.
 |
| April 2013 |
 |
| May 2014 |
We will not be replacing Freezer 2 as it will take us a long time to eat that much been even if we give some to the family. And with our planned move to New Zealand in the future we do not need the added complication of livestock to get rid of. Freezer 2 currently has a little friend that belongs to one of our neighbours and we have been told we can keep him to keep the grass down or we can borrow a mare that is in foal.
We have not decided what we will do yet and we might just give the paddocks a rest and borrow an animal again later, but there is no rush to make that decision.
Do you kill your own animals?
How do you say goodbye and thank you?
Wednesday, 25 June 2014
Make Your Own Harissa
Harissa is a popular middle eastern condiment and in Morocco they use both a spicy variety, which is this one, and a milder variety using red capsicums. And when I say this is spicy what I mean is it is HOT!!
Harissa
65 g Dried Chillies Stems Removed
1 Tbs Dried Mint
1 Tbs Ground Coriander
1 Tbs Ground Cumin
1 Tsp Ground Caraway Seeds
6 Cloves Garlic
100 ml Olive Oil
1/2 Tsp Salt
Prepare and sterilise a 600 ml jar.
Roughly chop the chillies then cover with boiling water and soak for 1 hour.
Drain and put them in a food processor with the mint, spices, garlic, 1 tablespoon of oil and salt.
Process for 30 seconds, stop scrape down the sides then process for another 30 seconds and scrape down again.
Then with the motor running gradually add the remaining oil scraping down the sides as required.
Spoon the paste into your jar and cover with a thin layer of olive oil. Label (you do not want to get this mixed up with anything) and date then store in the fridge for up to 6 months.
Harissa
65 g Dried Chillies Stems Removed
1 Tbs Dried Mint
1 Tbs Ground Coriander
1 Tbs Ground Cumin
1 Tsp Ground Caraway Seeds
6 Cloves Garlic
100 ml Olive Oil
1/2 Tsp Salt
Prepare and sterilise a 600 ml jar.
Roughly chop the chillies then cover with boiling water and soak for 1 hour.
Drain and put them in a food processor with the mint, spices, garlic, 1 tablespoon of oil and salt.
Process for 30 seconds, stop scrape down the sides then process for another 30 seconds and scrape down again.
Then with the motor running gradually add the remaining oil scraping down the sides as required.
Spoon the paste into your jar and cover with a thin layer of olive oil. Label (you do not want to get this mixed up with anything) and date then store in the fridge for up to 6 months.
Tuesday, 24 June 2014
A Moroccan Feast
Recently we had some friends visit us for lunch and I decided I would cook up a Moroccan inspired lunch for us.
We had Spiced Chickpeas, Carrot Salad and Beef and Quince Tagine.
Pinch of Cayenne pepper
4 large Carrots, cut into batons
2 Tbsp Chopped Corriander
2 Tbsp Chopped Pistachios
In a dry frying pan cook the cummin seeds over a low heat for 2 minutes or until fragrant. Do not over cook or they will become bitter. Transfer to a plate to cool.
Place the lemon juice, oil, honey and spices in a screw top jar and shake well to combine. Leave for 10 minutes for the flavours to infuse.
Bring a large pot of water to the boil and add the carrots. Cook for 5 minutes then tip into a basin of cold water to stop the cooking. Drain and cool then toss in the dressing and sprinkle with herbs and nuts.
Beef and Quince Tagine
I cook this in a tagine but if you do not have one it will work fine in a heavy base pan you can use on the stove top and in the oven.
1 kg Chuck Steak or Shin Beef
2 Brown Onions
4 Cloves of Garlic
4 Tbl Olive Oil
2 Tsp Ras El Hanout (see Notes)
1/2 tsp Harissa ( Use Cayenne Pepper if you do not have Harissa)
1/4 Tsp Ground Black Pepper
1/2 Tsp Salt
3 Diced Ripe Tomatoes
1.5 Preserved Lemons, Skin Only Finely Diced (skin only)
2 Tsp Honey
2 Tbl Chopped Coriander
2 Tbl Chopped Flat Leaf Parsley
Prep all of your ingredients before you start an heat your oven to 140 degrees.
Dice the beef into 2.5 cm pieces and brown in batches on the stovetop using 2 tablespoons of the olive oil setting aside after each batch.
Once the beef is browned add the remaining oil to the pan and cook the onion over a medium heat for 5 minutes then add the garlic, ras el hanout, harissa or cayenne, pepper and salt and cook for a further minute stirring the entire time.
Add the meat back to the pot and then add the tomatoes, honey, 3/4 of the preserved lemon and half the coriander and half the parsley. Stir well then cover and cook for 3.5 hours.
The tomatoes and juice from the meat should keep the dish moist but check it after 1.5 hours and add a little water if required.
When the meat is tender transfer to a serving platter and scatter over the remaining herbs and preserved lemon.
Ras El Hanout
This a blend of many spices that can differ between makers but this is the version I make.
1/2 Tsp Ground Cloves
1/2 Tsp Cayenne Pepper
2 Tsp Ground Allspice
2 Tsp Ground Cumin
2 Tsp Ground Ginger
2 Tsp Ground Turmeric
2 Tsp Ground Black Pepper
2 Tsp Ground Cardomom
3 Tsp Ground Cinnamon
3 Tsp Ground Coriander
6 Tsp Ground Nutmeg
Store in an airtight jar.
We had Spiced Chickpeas, Carrot Salad and Beef and Quince Tagine.
Carrot Salad
1 Tsp Cummin Seeds
2 Tbsp Lemon Juice
2 Tbsp Olive Oil
1 Tsp Honey
Pinc of Ground CinnamonPinch of Cayenne pepper
4 large Carrots, cut into batons
2 Tbsp Chopped Corriander
2 Tbsp Chopped Pistachios
In a dry frying pan cook the cummin seeds over a low heat for 2 minutes or until fragrant. Do not over cook or they will become bitter. Transfer to a plate to cool.
Place the lemon juice, oil, honey and spices in a screw top jar and shake well to combine. Leave for 10 minutes for the flavours to infuse.
Bring a large pot of water to the boil and add the carrots. Cook for 5 minutes then tip into a basin of cold water to stop the cooking. Drain and cool then toss in the dressing and sprinkle with herbs and nuts.
Spiced Chickpeas
1 Tbsp Olive Oil
1 Onion
2 Cloves of Garlic
1/4 Tsp Cinnamon
1/4 Tsp Cayenne Pepper
1/2 Tsp Turmeric
2 x 400 gm tins of Chick Peas or 1 Cups of Dried Chickpeas that have been soaked and cooked
1 Cup of Vegetable or Chicken Stock
1/2 Cup Sultanas
2 Tbsp Chopped Flat Leaf Parsley
In a large fry pan heat the oil over a medium heat and add the onion cooking until soft and slightly golden. Stir in the garlic and spice stirring for 30 seconds then add the chick peas stock and sultanas. Bring to a simmer and stir occasionally while cooking for 10 minutes.
Season to taste and sprinkle with parsley.
Beef and Quince Tagine
I cook this in a tagine but if you do not have one it will work fine in a heavy base pan you can use on the stove top and in the oven.
1 kg Chuck Steak or Shin Beef
2 Brown Onions
4 Cloves of Garlic
4 Tbl Olive Oil
2 Tsp Ras El Hanout (see Notes)
1/2 tsp Harissa ( Use Cayenne Pepper if you do not have Harissa)
1/4 Tsp Ground Black Pepper
1/2 Tsp Salt
3 Diced Ripe Tomatoes
1.5 Preserved Lemons, Skin Only Finely Diced (skin only)
2 Tsp Honey
2 Tbl Chopped Coriander
2 Tbl Chopped Flat Leaf Parsley
Prep all of your ingredients before you start an heat your oven to 140 degrees.
Dice the beef into 2.5 cm pieces and brown in batches on the stovetop using 2 tablespoons of the olive oil setting aside after each batch.
Once the beef is browned add the remaining oil to the pan and cook the onion over a medium heat for 5 minutes then add the garlic, ras el hanout, harissa or cayenne, pepper and salt and cook for a further minute stirring the entire time.
Add the meat back to the pot and then add the tomatoes, honey, 3/4 of the preserved lemon and half the coriander and half the parsley. Stir well then cover and cook for 3.5 hours.
The tomatoes and juice from the meat should keep the dish moist but check it after 1.5 hours and add a little water if required.
When the meat is tender transfer to a serving platter and scatter over the remaining herbs and preserved lemon.
Ras El Hanout
This a blend of many spices that can differ between makers but this is the version I make.
1/2 Tsp Ground Cloves
1/2 Tsp Cayenne Pepper
2 Tsp Ground Allspice
2 Tsp Ground Cumin
2 Tsp Ground Ginger
2 Tsp Ground Turmeric
2 Tsp Ground Black Pepper
2 Tsp Ground Cardomom
3 Tsp Ground Cinnamon
3 Tsp Ground Coriander
6 Tsp Ground Nutmeg
Store in an airtight jar.
Monday, 23 June 2014
The Weekend Kitchen
The weather was lovely over the weekend and this meant time was spent outside rather than in.
Saturday morning was spent doing a fundraising BBQ outside our local IGA and the afternoon was spend doing outside jobs.
On Sunday I did spend a little time in the kitchen putting down another batch of citrus peel in vinegar for cleaning which I will top up as I have more peel. I also cleaned the kitchen windows both inside and out.
Now my windows are lovely and clean but it makes me think that more than just the kitchen ones need doing.
What did you get up to in the kitchen over the weekend?
Saturday morning was spent doing a fundraising BBQ outside our local IGA and the afternoon was spend doing outside jobs.
On Sunday I did spend a little time in the kitchen putting down another batch of citrus peel in vinegar for cleaning which I will top up as I have more peel. I also cleaned the kitchen windows both inside and out.
Now my windows are lovely and clean but it makes me think that more than just the kitchen ones need doing.
What did you get up to in the kitchen over the weekend?
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