Author Archives for sbaskitchen

True Friendship…

True friendship…

I received an unexpected phone call a couple of weeks ago. It was my friend Pauline! We had not seen each other for many years, and it was pure chance that I found her phone number last year and managed to get in touch with her again.

They were heading off for a couple of weeks in the caravan, and as her husband, John, said, they would be passing our front door, so it was the perfect opportunity to finally spend some time together again. They suggested a cup of tea around 11 am – I suggested lunch. It was agreed, on the condition that I did not go to too much fuss! I agreed – no fuss, not too much cooking….

But what to make… Continue reading

The Joy of Cooper

Recently our gorgeous three year old grandson, Cooper came for a sleep over, I am not sure who was more excited…

Our son, Christopher and Cooper visited me at work, and we made all the purchases for the weekend ahead. I asked Chris if Cooper liked fish fingers, and he said he likes food if he can hold it. So included in our purchases where some lovely little flatty (flathead) tails, freshly in from Lakes Entrance, along with some favourites, bananas, blueberries, strawberries etc. They left with all our purchases while I continued to work for the rest of the day – Cooper was super excited about seeing his Papa.

By the time I arrived home that night, it was quite late, so we kept it very simple. A BBQ with everyone hopping in to help. Continue reading

Paradise Pears

When we made the tree change nearly two years ago, we brought with us 40 plus fruit trees to be planted. One of these trees is a Paradise Pear…

Now that they are all happily growing in our garden, they are still too young to produce any substantial crops, and this year the Paradise Pear has borne just two beautiful little fruit that have had me intrigued about their texture and flavour, and most of all, what I would be doing with them in the future! Continue reading

Just a little too warm!

With the temperature predicted to hit 40˚C (104˚F) no-one was looking forward to the day last Saturday. All you could do was try and be prepared. Gary had spent Friday watering the garden while I was at work, and I purchased a few ingredients with a view to making our favourite, Caesar Salad.

Saturday dawned and it soon warmed up. Gary decided he would spend the day in the garden and would follow the shade! I decided to scrub the bathroom from top to bottom, before cleaning out the larder! As the temperature peaked at 42.2˚C (108˚F) the power failed. This is not a huge issue for us as we do not have air conditioning. The only issue was that if I was going to make the Caesar Salad, it would all need to be done using the gas BBQ, because we cook on electric induction in our kitchen. I put the Caesar on hold and come up with a more simple plan B!

After lounging for some time in the pool, I ducked inside and whipped up Olivia’s Amazing Avocado Dip, grabbed a couple of kransky and sliced them up, put some sour cream into a dish and doused it liberally with some of my chilli jam. Then fired up the BBQ on the terrace to cook the cransky slices “et voilà”, a simple, light, casual dinner by the pool.

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Eating our way into 2018

While 2017 had it’s dreadful lows, as we moved through the year, things seemed to improve and get better and better. In fact, by the end of the year, we were looking forward, with great excitement, to 2018.

Gary and I deliberately chose to stay at home on our own for New Year’s Eve this year, and with that in mind, I decided to plan a special meal. Using only what I had in the garden and the fridge, freezer and larder, the menu was set, and preparation began the day before. Meat was taken from the freezer, jellies were made and set, and a terrine prepared. The star of the show was to be a beautiful piece of venison that we had purchased, from the farm gate, while in Bright earlier in the year. It was a knuckle, so had to be cooked long and slow… This meant messaging a great friend, Fabien, in Paris, as he had prepared a shoulder of venison in a similar manner during one of our visits to his mother’s (my very dear friend, Véronique’s) home a few years ago. While the method for the cooking of the venison was quite simple, it would need seven hours in the oven! This gave me the idea of eating our way into 2018.

During the afternoon, leading to New Year’s Eve, I wandered around the garden picking a small basket of flowers. Carefully arranged in a bowl with a large candle in the centre, they became the centrepiece of a small table set with crystal stem-ware and serviettes.

And then another trip to the garden, this time the vegie patch, and I had the edible flowers to adorn the plates…

Edible Flowers from our vegetable garden

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