Author Archives for sbaskitchen

Warm Salad of Sumac Marinated Lamb Backstrap with Chats & Green Beans

This is a firm favourite in our home, and perfect for this time of year.  In fact if you head to one of our local farmers’ markets, I am sure that you’ll be able to pick up most of the fresh ingredients, including the lamb, directly from the people who grow them.  You know me, I love to support local, to have a chat to the people who grow the food that we eat, and then to bring the produce home, cook it and eat it.

I discovered this recipe in one of my French cooking magazines, Cuisine Actuelle, some time ago, and then promptly forgot about it.   Flicking through my lamb scrap book recently, I was delighted to rediscover the recipe.

Here, beautiful lean lamb backstrap (from Forge Creek Lamb) is coated in a simple blend of olive oil, sumac and crushed garlic (fresh from our garden) and then set aside to marinate for a couple of hours before being cooked in a hot pan.  Once rested, the lamb is sliced to reveal the succulent, rose coloured centre, ready to become the star of the show in this delicious salad.

As usual, I just can’t help myself, and have adjusted the recipe to suit our tastes, including the addition of olives and capers.  I also swap the cherry tomatoes out for slow roasted Roma tomatoes if I feel like it.

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In the garden – November 2020

This was November in our garden!

The espaliered fruit trees needed trimming, the weeds were taking over, beds in the vegetable garden needed to be dressed and prepared for planting, and the list goes on!

Fortunately the flowers were not so discerning and provided happiness both in the garden and in vases indoors.

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Making Changes…

Since launching our small catering business many things have been neglected, including my blog, our garden and us!

In recent times the hours that we have been working were nothing short of crazy!  Things had to change, but how could we do it, and still look after our clients?  After many late night conversations, we realized that by looking after ourselves, we would actually be looking after our clients.  So we worked out what would work best for us, and in turn how we could make it work for those who ordered from us.  We now work three weeks, have our weekends back and take the fourth weekend off – well that’s the plan!

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We are both looking forward to visiting, and spending more time with our family and friends; having time to get all the odd jobs done around the house and yard, to making the occasional escape to new places; and, just picking up a book or magazine and reading. Continue reading

Bacon & Eggs!

It’s been all about pasta lately. You see, I have a new stand mixer purchased after the one that my mum and dad gave us for a wedding present finally decided enough was enough after 35 years of constant use!  In addition to purchasing the new mixer we also purchased some of the attachments to go with it – namely the pasta roller and the tagliatelle cutter – I was just a little excited!

I also have a new pasta tree, I used to hang my pasta on the handles of wooden spoons and rolling pins precariously balanced on objects around the kitchen, as it was rolled

Beetroot Pasta

Pasta on a rolling pin that is balanced on top of jugs that are on top of cake tins!

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Cooper’s Jam

I’ve been making Summerberry Jam for many years, and it’s always so very popular with family and friends, including our gorgeous grandson, Cooper. So whenever our son, Christopher and his family visit, or we visit them, I make sure that I replenish their supplies from our larder.

Earlier this year, Cooper commenced his first year at primary school.  At the end of the first week I traveled to Melbourne to pick him up from school and take him home – Isn’t that what all Grannies do? Travel two and a half hours just to pick up their grandson from school? What a treat to see his little face light up as I approached his classroom door, and oh how grown up he looked in his school uniform.

As I drove him back to his dad’s home we chatted about his day and I asked him what he’d had for lunch. He told me that he’d had a jam sandwich. I asked if he had red jam in his sandwich (that is what he used to call it), to which he promptly replied “I had YOUR jam in my sandwich!”.

Recently we were blessed to have Cooper come and stay with us during the school holidays. It was a wonderful time. He helped us cart the firewood,

and we made a jungle garden in an old baking dish so that he could play with his animals in the jungle. Continue reading

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