Monday, August 29, 2011

My Sunday In Pics


Sunday was family day! Our first outing all together. 

It was also Hubby's and my 10 year anniversary of our first date. Every year Hubby asks why this is important to me. Simple, I knew he was my 'one' from that moment. 

I know it sounds cliche, but I just knew that life was going to be different. 

I have always wanted to be married with kids. I knew I was born to be a mother. I never knew how much I would also love to be someones wife...


Little G. She is all smiles after breakfast.

I think I have said this a million times, but I live in such a beautiful part of NSW. I'm a lucky girl.


The little park where we stopped for the picnic lunch I packed. I forgot to take pics of food, but we had healthy wholemeal vege wraps, and I baked these the night before for a sweet treat!

Now anyone that knows me, knows how much I HATE birds. They swoop and ALWAYS rudely interrupt my walking! This bird, the ibis, is my most hated. I get goosebumps even seeing it from afar. I also know when my mum reads this how much she will laugh! No one understands my bird pain :(


Chuck on my lap. He tries to get as much mumma time as he can now, as I'm always with the baby.


Chucky loves to jump in the buggy carriage when he is pooped, so cute. He barks sometimes at people, dog's or whatever. The amount of people that look into the buggy thinking it is my daughter barking is hilarious, not realising it is coming from the under carriage cause Chucky is so small.

Monday, August 22, 2011

I'm Loving..

My Little Girl :






I used to think people went over the top taking way too many photo's of their kids. I now understand why, they change so much so quickly. And babies are so darn cute! 


Scones!


My goodness these passionfruit and white chocolate scones, from Baker's Delight are fabulous! And I dont really like white chocolate. But I love these scones, I really wish I didn't.... they are so good with clotted cream, drool....


Aviators:

http://www.net-a-porter.com/product/114269
I've been looking for a new pair of aviators for ages now. These Gucci sunglasses are leather coated!!

Tote:




I have a major obsession with bags. I have loved the Witchery handbags forever. I have way too many, I could open up my own Wicthery store! Recently I have been using a cute little shoulder bag, just for a few basics, cause I now have a nappy bag to carry also! I miss having a gorgeous tote, like this one, to carry/lug all my stuff around.

Baby Sling:





I heart these baby slings. Love the idea of keeping my little one close to me, while I go hands free shopping etc.

Friday, August 19, 2011

Potato and Zucchini Fritters


I have been so busy with the baby that all I really cook now are meals that are easy, or large amounts of something I can freeze. These fritters are one thing I love having in the freezer all the time. It is crazy how quickly my days go now cause of my little girl, I don't know how women with more than one kid do it!

I love these fritters with salad, with pita, or as a side with fish.

I always serve them with an avocado tahini dip/spread. I make at least enough of the spread to use it over the next few days.

We are on a tight budget cause I need a car. So I'm really careful with my food budget every week. But I still want to eat fresh and healthy. These fritters are great cause you can grate anything you have in the fridge into the batter.

I know cheese is expensive especially feta's and romano's. But this is the reason I would use 1/2 ricotta and 1/2 feta, you still get flavour but it isn't too expensive. Romano is strong in flavour so again, you only need a small amount for the flavour to work.

Even the herbs are getting super expensive, at almost $3.00 a bunch, I can't afford to let them get brown in the crisper anymore! My MIL taught me to roughly chop up whatever herb and freeze them. So every time I buy herbs that I know I won't be using all of, I chop and freeze them ASAP!

Makes about 20 medium sized fritters.

3 med potatoes, boiled and mashed
1 large zucchini, grated and squeezed of its juice
1 small onion, chopped fine
1 garlic chopped fine
200 grams feta, or for a budget version, 1/2 the feta and add ricotta.
salt and pepper
2-3 tablespoons romano
2 eggs, lightly beaten
3 tablespoons flour, add another tablespoon if using ricotta.
3 sprigs dill, roughly chopped
3 sprigs parsley, roughly chopped




Mix all the ingredients in a large bowl.
Heat a pan with a neutral oil, I use a light olive oil, to a medium heat. Add a large spoonful of mix to the pan. Flatten it out to form a roundish shape so it fry's evenly. Flip, and cook on the other side. Drain on paper towels, keep them warm in the oven while you fry the rest.

These freeze really well. I under fry a few of them and store them in the freezer, then when we want to eat I heat it in a 180C oven for about 15 minutes, straight from the freezer. 

Friday, August 12, 2011

Little G 5 weeks already!





My little girl is changing and growing so quick. I can't believe I had her 5 weeks ago!!! It is crazy how quickly time goes.

Chucky was a little miffed that a new person had my time, but he is slowly getting used to her. He loves the ladies most of the time anyway, so I knew he wouldn't be miffed for long lol.

So far getting to know each other was difficult at first, but it is getting so much better. She has had colic and reflux, not much fun for either of us. Also breast feeding was painful and hideous, not something either of us looked forward to...But it is much better now, thank God....

She is learning to smile too. It makes every scream and horribly poo'y nappy etc so much better lol :)

Oh and she loves Adele and Angus and Julia Stone, what can I say she has great taste in music like her mother!

Tuesday, August 9, 2011

Almond Biscuits AKA Kourabiethes



My father is Greek so there has never been a shortage of these delicious melt in the mouth biscuits. Or any Greek sweets for that matter :)

Everyone has different techniques and ways of making these moreish little biscuits. The basic concept though is lots and lots of butter, so they are very short and crumbly. And burnt butter. 'Burning' the butter gives it a depth and almost coffee like flavour. And the other key ingredient is lots and lots of icing sugar. They are literally taken from the oven and while warm dumped into a vat of icing sugar and coated thickly. As most people know, I don't like to use too much sugar. I think a nice little dusting of icing sugar is enough. But I know a lot of purist will say 'these are not kourabiethes,' not unless they have that thick coating of, go everywhere icing sugar. It must end up all over your face, clothes and hands!

My MIL, is also Greek and makes the best Greek biscuits and pastries. I am forever trying to recreate her biscuits. Her little nimble fingers can work dough of any description, into an exquisite melt in your mouth little piece of heaven. Perfect with a cuppa in the afternoon for the girls to gather round the kitchen table and gossip all afternoon....

This is my take on Kourabiethes.

125 grams butter
1/4 cup icing sugar
1 tablespoon brandy
1 teaspoon vanilla extract
1 1/4 cup plain flour
1/4 cup almond meal

icing sugar for dusting.

Preheat the oven to 160C.
Place the butter in a saucepan and cook it on the stove, till nut brown, watch it carefully as not to burn it. This take about 10-12 minutes. Set aside to cool completely and firm up a little. You can even put it in the fridge for a little, maybe 10 minutes?

Beat the icing sugar, brandy, vanilla and the butter until it becomes fluffy and light. Then add the flour and almond meal. It will resemble a bit of a breadcrumb mixture. That is perfect. It will still come together.
You can also add toasted slivered almonds to the mix at this stage.

Take about a tablespoon of the mixture and shape it to form a ball. Place them on a baking tray lined with paper. Flatten slightly. You can also shape them into the more traditional crescent shape, but I find this difficult or fussy to do :)

Brush with a little beaten egg and press in sliced almonds. Bake for 20 minutes. Dust with icing sugar while still warm.

I only dust lightly with icing sugar, but usually they are very generously coated, not dusted, in icing sugar.

Tuesday, August 2, 2011

Chocolate Peanut Butter Biscuit Cups






When I came across this recipe on Blithely Unaware, I saved it and of coarse forgot about it lol!

I haven't made it a secret that I have been craving salty sweet anything at the moment! Since I was pregnant this flavour combo was my absolute favourite, and I'm still addicted now!!! So when I saw this recipe that Mez made I had to make it!!!

Oh my I'm so glad that I did, well sort of I ate way too many of these little salty, peanuty treats!

I made them using an Anzac biscuit base found here, and adjusted it slighty. I used wholemeal flour instead of plain, and only 1/2 cup brown sugar, no lemon and only 100 grams butter.

I pressed the mixture into a 24 small cupcake sized baking tray, so they were little bite sized pieces. With the leftover mixture I made 14 Anzac biscuits.





I also had such a craving I couldn't be bothered to do the whole infuse the milk with the peanuts. So I skipped this step.....

I then baked the biscuits for about 10-13 minutes. In a 160C oven. Take them out and cool them.
Dollop a teaspoon of crunchy peanut butter in the middle of each biscuit base.

Meanwhile I warmed only 150mls cream, with 150 grams milke chocolate, to melt the chocolate. Then smother the peanut butter with chocolate. I coated them a couple times.

Then I pushed a few roasted peanuts into the top of the biscuits. And sprinkled each with a small amount of pink salt flakes.

I couldn't even wait to chill these in the fridge to try :) They were delicious. I will be making them again this week.

I may have to make these with white choc....baby hates chocolate :(