Crunchy Crackers....

We have been eating a little too much bread lately - we all love freshly baked Arabic bread and the odd white loaf for toast but it was beginning to weigh me down a little and so, as the littlies love crackers I was flitting through some recipes to try and find something easy to rustle up on a Sunday afternoon.

It was during my recipe box flitting that I came across a note I had made about Wendyl Nissen's Swedish cracker recipe and so I went looking in the cupboards for supplies.

I didn't quite have everything she had listed so I came up with my own version based on what I had available:

225g organic bread flour (stoneground)
225g organic Jumbo rolled oats
150g mixture of black and white sesame seeds
50g poppy seeds
75g organic flax seeds
2 tsp seasalt
500ml warm water
1 Tbsp organic olive oil

I put all the dry ingredients into a bowl and mixed up evenly.

Then I added the oil and the water and stirred with a fork and then spatula to ensure complete combination.

I oiled two trays and then spread the mixture out on to the two trays - using the back of a spoon to flatten it out into a thin layer on each tray.

Baked in a 130 degree Celsius oven for 15 minutes

Took out the trays and scored the mixture into rectangle shapes with a knife before putting them back in the oven and baking for another hour.

took out and cooled for a few minutes on the tray before breaking up along score lines and putting on a rack to cool completely.

The littlies LOVE them and I do too. The sesame gives it a nice nutty bite - rustic but not like cardboard ;)

Noodles for the littlies...

We love organic noodles in our house including Somen, Ramen and my favourite - Udon

 

The littlies love noodles as they learn to use chopsticks and having the bowl closer to their face and dropping food and trying to pick it up is all part of the fun.

 

Chops sticks that have an attachment at the top do help to keep them in little hands

 

 

 Here's a recipe that works well for my littlies - they love the sweetness of the veg and the crunch of the meatballs

Maple Veg and Meatballs for pre-schoolers

 

Ingredients – serves 2 preschoolers

1 serving stack of Somen Noodles (we use Hakubaku but whatever brand you can get will do the same)

2 Tbsp organic maple syrup

1 small white organic onion, sliced thinly

2 small organic rainbow carrots – try one orange and one red

1 Tbsp organic coconut oil

8 small handmade organic pure beef meatballs  - made by rolling about 2 tsp of ground meat together tightly

10 or so sliced mango pieces (fresh)

portion of frozen peas

 

Instructions

1 - cook Somen noodles as per instruction and drain and leave to cool slightly

2 – put coconut oil into frying pan and cook meatballs, turning, so they are cooked all the way through and crispy brown all over

3 – put meatballs on a plate to cool

4 – using the same frying pan cook the sliced onion until soft and golden coloured

5 – add the thin slices of carrot and continue to cook until softening and golden glisten on the surface

6 – add 1 Tbsp of Maple syrup and continue to cook on the medium heat until surface becomes slightly tacky and the syrup has caramelised the veggies

7 – take the frying pan off the heat

8 – Boil up a portion of frozen peas for a couple of minutes until cooked

9 – Add the peas and noodles to the frying pan and gently stir to mix evenly

10 – Put noodle mixture in to bowls, place meatballs over the top and drizzle with rest of Maple syrup

11 – sprinkle over sliced mango pieces and serve – YUM!!!

 

 

Purple Sprouting Broccoli dip/spread...

We have finally found the right time of year to sow seeds for broccoli, purple sprouting in this case - late summer and no earlier! It gets too hot here from spring onwards and the plants always seemed to bolt or just not fair very well at other times of the year, but this year we have a veritable bonanza of the gorgeous purple tops and the sheep and cows are loving the leaf as a change from soggy grass.

Our winter harvest has been fantastic and we have been trying to find a variety of ways to have PSB in our meals. I have made quiches, muffins, sautéed and steamed but today I tried something a little different, I made a spread/dip/hummus out of the tops by throwing in anything we had to hand really and I must say it's blimmin' delicious!

So I used a good bunch of PSB tops - enough to feed a family of 4, I steamed them until tender then put them in a processor and blitzed them with a clove of garlic, a handful of toasted nuts (pinenuts and non salted cashews are what I had in the house but I am sure walnuts would be fabulous), 2 Tbsp of olive oil (more to taste), 2 Tbsp jumbo rolled oats, juice of one lemon - you could add toasted cumin seeds, apple cider vinegar, tahini, anything that takes your fancy really.

Gorgeous on freshly made bread from the oven.....

Chilli sauce for a chilly day....

My husband brought me back a copy of Chili Lovers Cookbook from his last trip to the USA and as we have a few overwintering chilli pepper plants in the greenhouse with some little green and red offerings I felt compelled to make the most of them one cold wintery day last week.

So I adapted the Chili Sauce recipe and ended up using:


1/2 lb of a mixture of whatever chillies I had - Jalapeno, Marconi red, a couple of Thai..... (cleaned, stalk and seeds removed then soaked in warm water until soft)
2 cloves organic garlic
a good 2 cm sq lump of fresh ginger root
1/4 C water
a few springs of fresh oregano from the garden

I blitzed it up with the hand blender and ta-da !!!

It was gorgeous - I have had it on chick pea fritters, beef pitas and in soups

LOVE IT!

A Yarn to tell.....

I am having a ball getting back into knitting and crocheting. One of my Grandmothers taught me to knit when I was about eleven and I managed to produce a neat little summer top, but I never really got into it.
Only years later, with little ones of my own do I now understand the importance of the craftwork skills and not only have I begun knitting again but I have been to a local wool shop for crochet classes and am in seventh heaven looking for beautiful yarns with which to practice.
I am now working on a crochet cardigan for myself after crocheting hats for my wee ones and flowers for embellishments. I have, though, fallen in love with granny squares and the multitude of patterns and projects that can be born from this simple square.

One of my first easy to do and quick to finish projects was a hot water bottle cover.

All I did was crochet 8 granny squares of varying designs, from a lovely little book for beginners - stitched them together (with simple double crochet, although now I have come across 10 different ways to join granny squares I shall be experimenting) and crocheted a slight collar with treble crochet - magic!

I highly recommend you get to a local crochet class, we must not let these wonderful craft skills die out.

Yarns - kid in a candy store, me!

Couscous balls

I needed a quick filling lunchtime meal for the cherubs as they have a club tonight and we always get back late so have a form of cold 'picnic' before bed.

I am also trying to use up leftovers as I hate throwing any food away, even if it's being recycled by the chooks, I like to see what we can make of it first.

So today I was presented with leftover couscous...

The cherubs are not mad keen on the friable texture, a bit like trying to shovel sand onto a fork!

So I mixed in a good couple of tablespoons of fig syrup - left over from making my fresh fig preserve and a couple of tablespoons of ground almond.

I then took about a heaped teaspoonful of the mixture and rolled into small balls before cooking in the oven at around 190 degrees Celsius for about 15 minutes, until they had browned a little.

Delicious!!!

There was a nice texture to the bite and they hold their shape really well so are going in snack boxes too.

The most important win - the cherubs ate them!!

No gray and no spray......

The rain has passed, the sun is out and the sky is a glorious blue....

We are slowly reclaiming parts of the property for garden and veggie/fruit growing. Flowers are done mostly in pots as the moment, until I get around to preparing areas of ground for them to flourish 'au naturel'.

The land has had it tough in the past, ex-dairy farm and so quite intensive 'off-site' inputs into the land and lots of output. We are not looking to get certification but we are aiming at managing our land with a sensitivity to nature's order, so spray-free and reusing material from one part of the property on another. However, in these early days we are having to bring in potting soil and garden mix to have any medium in which to grow the veggies.

Just recently we dismantled 4 compost heaps we had set up when we moved in and had not really tended to - we simply added to them with peelings, cuttings etc. and turned when we remembered (and had time). Well, nature got on with it and we had enough homemade compost, full of worms, to set up four or five no-dig beds for a more concerted veggie growing effort this year (partly spurred on by the fact that the cherubs are less needy and a little more helpful in the garden and in amusing themselves).

We didn't set up borders to the beds this year, I might do that next year with old sleepers. This year we simply reacted to the successively maturing seedlings in the greenhouse! So the first bed was laid out so that I could get the squashes and zucchini in and then it was corn, then tomatoes....

So we simply did newspaper, straw (actually recycled old hay from the property), compost and seedlings. We have weeding to do, but actually the crops have grown so well they are outcompeting the weeds, which I shall pull out to try and reduce seeding. Irrigation is important but the set up does hold on to moisture really well and the plants have survived being left for two days in heat when in the past, plants straight in the ground would have perished on the first day.

This is definitely the way to go for us on this land.

We not only see the benefits in the environment by going spray-free and growing things more naturally, but the more we read about pesticide residues in food the more we believe in the benefits to our own health and especially the health of the cherubs. We aren't perfect, we don't always use organic growing material, we live close to non-organic farms and so drift and leaching will impact on our land. However, we do what we can. We buy organic when possible and we grow spray-free and we hope to reduce any negative impact on the environment and on our bodies, targeting the dirty dozen as we can.

The no-spray strawberries were a hit this year. We didn't have huge crops everyday but a steady trickle that allowed the cherubs to taste their deliciousness almost every day and even provided enough for a couple of pavlova and a jar of jam!