It’s been a whirlwind week – three trips to Melbourne and more…
My final private catering job – and as it turned out, the perfect event to finish this chapter of my SBA’s Kitchen journey. The event, a celebratory afternoon tea in the theme of the Mad Hatter’s Tea Party, with a fabulous story, and a few unexpected coincidences, and I absolutely know that this event is one that I will never forget! And all the food was Gluten Free!
I will continue to supply the beautiful café The Pickle Pot, here in Maffra, with my gluten free offerings, and am excited to be out and about sharing my food knowledge at various Neighbourhood Houses/Community Centres, in my Knowledge Sharing Sessions.
A visit with our son and his family at their new home – a move from suburbia to a home with space, room to run, a little wildlife, space to start a vegetable garden, and more. The day finished with an unexpected invitation to a family dinner – a beautiful evening, before making the 2½ hour journey home.
Lunch with dear friends – given that we were heading back to Melbourne to pick up our grandson, Cooper, to bring him for a visit, I thought it might be the perfect opportunity to visit with friends whom we had not seen for 12 months. I baked a smoked trout quiche, and they provided everything else, including the most delicious truffled manchego cheese, and splendid conversation. Our time together was too short, but hopefully it will not be so long next time.
Our time with Cooper was relaxed but busy, if that makes sense?! We went for a milkshake, took a couple of bug houses, that Gary had made, to Segue, and drove past a tiny house that a friend is building. We shopped for groceries, visited our favourite book shop “The Book Shoppe” here in Maffra, twice, stocking up on reading material, and then purchased a jigsaw puzzle at another store – it is going to take time to complete ….
We baked chocolate cream cake, of course, and made pasta and bolognese sauce,
- 1 tbsp olive oil
- 2 onions finely chopped
- 1 clove garlic crushed
- 2 x 800g cans crushed Italian tomatoes
- 1 kg minced beef
- 1½ cups beef stock
- ½ cup red wine
- 1/4 cup tomato paste
- 2 tsp dried oregano
- sea salt to taste
- freshly ground black pepper to taste
- 1-2 tsp sugar
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Heat the olive oil in a large pan over a medium-low heat.
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Add the onions and sauté until the onion is soft.
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Add the garlic to the pan, and continue to sauté for another 2 minutes.
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Crumble in the mince, and cook until browned and broken up.
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Add all of the remaining ingredients and stir to combine.
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Bring to the boil and reduce to a simmer.
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Simmer, covered, for two hours, stirring occasionally.
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Remove the lid, and continue to simmer until thickened, stirring occasionally.
- If you can get it, chuck or brisket mince are absolutely perfect for this sauce.
- Serve with pasta of your choice.
- Or use:
- to prepare lasagne.
- for pie filling
- to layer into a baking dish with vegetables such as potato, pumpkin, cauliflower, etc.
- spoon over baked potatoes and top with cheese - A great recipe for batch cooking
- Freezes well
- Pressure can according to canning instructions
And something we often do when Cooper visits, we visited the Gallery at the Port of Sale, which also meant a quick visit to the adjoining library.
To end the week we returned to Melbourne, returning Cooper to his family, and to help Christopher a little, with the move – moving a little furniture, and helping with the children.
And as we headed home for the third time this week, mother nature did her bit – a beautiful rainbow, which I took as a sign that all was well….
Until next time…
Love your family and
Bon apetit
Links:
Recipes
Other
- Gippsland Art Gallery
- Knowledge Sharing Sessions
- Segue – Stratford’s Neighborhood House & Arts Café
- The Book Shoppe, Maffra
- The Pickle Pot
- The Port of Sale
