an easter surprise

After a quiet morning tea an easter surprise arrived at our door.  Thank you to our dear friends who blessed my children this morning with a special easter surprise!.... and I was wondering what to blog about today.... I think the pictures do all the talking. 

a quiet morning tea



easter surprise



bowl, spoon, cup and egg



love my book

and now...for the real fun!

Stir-fried chicken with chilli and basil

From: ‘bills open kitchen’ bill granger

Murdoch Books, 2000, NSW, page 132   

Serves:  2

4 garlic cloves

1 large red chilli

¼ teaspoon sea salt

2 tablespoons vegetable oil

2x200g skinless chicken breasts, sliced on the diagonal

300g snake beans or green beans, cut into 3cm (1 ¼inch) lengths

2 tablespoons fish sauce

1 tablespoon dark soy sauce

1 tablespoon sugar

2 large red chillies cut lengthways, seeds removed, (extra & garnish)

15g (½) cup Asian basil leaves, or regular basil

To serve

Steamed jasmine rice

Roughly chop the garlic and chilli.  Place in a mortar and pestle with the salt and pound into a paste.  If you don’t have a mortar and pestle, place the garlic and chili on a chopping board, sprinkle with salt and finely mince with a knife, using the side to make a paste. 

Place a wok or a large non-stick frying pan over a high heat for 1 minute, heat the oil and add the garlic chilli paste.  Stir-fry for about 15 seconds until lightly golden.

Add the chicken and beans.  Cook, stirring, for about 5 minutes.  Add the fish sauce, soy sauce, sugar and chilli and stir-fry for 30 seconds longer.  Remove from the heat and stir through the basil. 

Serve immediately with steamed jasmine rice. 

My notes:

-    The chilli and basil was freshly picked from our garden.

Substitutes/Adaptions

-    You could replace white rice with brown rice or rice noodles if you don’t like white rice. 

-    Judge all quantities depending on your preference and taste.

-    If you don’t want to make a paste a chilli sauce or sweet chilli sauce is just as nice.

-    Slice vegetables to suit your preference.

-    In my photographs for this recipe I included vegetables and other ingredients we had stocked in the fridge and cupboard e.g. broccoli, carrot and Asian tin corn.

Little People

-    You could adapt this recipe for little people depending on what they like.  For my toddlers, I make a simple chicken stir-fry using similar ingredients.  I omit the basil and chilli and judge quantities (using smaller portions for little tummies) for everything else as I go. 

Saving time & Thinking ahead

-    If I cook rice at the beginning of the week, I usually cook a little more to keep on hand depending on how much is left over.  It is also handy to make a simple fried-rice for later on in the week.

recipe for home...

A Recipe for a Happy Home

1 cup of Confidence,
1 cup of Love,
1 cup of Happiness.
Mix the above.
Add a pinch of tenderness,
1 tablespoon of trust.
Stir well in the sunshine,
Roll out a loving crust.
Flour with contentment,
Keep all free from strife,
Fill with understanding,
And bake well all your life.

Anon



Quilt Design/Pattern by Cinderberry Stitches - Natalie Lymer 
I made this to welcome our little flutterby to the world

a musical weekend

Theatre, music, night air, riverside, delicious food, lights, adult conversation, ...Oh so good for the mind, body and soul.   

 Right now...there is another musical concert going on tonight.

this moment

{this moment} - A ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.  From: soulemama

slow...

We are moving slowly today and that's okay. 



reading



knitting - finished scarf now onto blanket



eating



country supper soup

Here is a delicious soup recipe I collected some time ago.  What I like about this recipe is that you can adapt the recipe depending on what vegetables and herbs you have on hand.

You can pre-cut the ingredients and just judge how much of everything you want.  I add less potatoes, onions and stock/water and usually add more garlic, herbs and other vegetables depending on what we have at the time. 

from: Australian Table Magazine, July 2007, pg 65

Serves 8
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

15g butter
4 medium potatoes, cut into large dice
2 medium onions, cut into large dice
2 medium carrots, cut into large dice
4 celery stalks, sliced
1 garlic clove, crushed
2 tablespoons plain flour
9 cups (2.25L) chicken stock
1 bay leaf
1 thyme sprig
1 marjoram sprig
400g can cannellini beans, drained, rinsed
½ cup chopped parsley
grated parmesan, to serve

Method
1. Melt butter in a large saucepan on low heat.  Cook potato, onion, carrot, celery and garlic, covered, very gently for 15 minutes, stirring once or twice. Season to taste and stir in flour.  Cook for another 2 minutes, stirring gently.

2. Add stock, bay leaf and herb sprigs, stirring until thickened slightly.  Add beans and simmer for another 10 minutes.

3. Ladle into warm soup bowls and top with chopped parsley, a grinding of pepper and parmesan, if you like, to serve. 

My notes:

I like to add in some soup mix grains, and lentils.  I pre-soak these in water for a couple of hours before adding them into the saucepan. 

I usually have a can of cannellini beans, soup mix and lentils in the pantry for times that require some warm, hearty soup. 

For little ones, you could remove a portion of the soup from the saucepan and blend.  For my flutterbug (who does not like vegies...shock horror, I strain a portion of the soup through a sieve and serve the broth to which I suprisingly received a thumbs up.  The broth is perfect to warm little tummies and runny noses.