Wednesday, 21 November 2012

There's still a Spring in my step

The paddocks near our house are beginning to change from green to a pale browny gold colour, as we near the end of Spring in the Adelaide Hills.
View of our paddocks browning off

Our garden is still looking lovely though, and a thrill runs through me as I wander around, taking in the sights and smells of our unruly but lush (at present) garden.
Roses, lavender, viburnum,  chrysathemum, geranium, plumbago, etc. etc.

Red Geraniums
Throughout Spring I've tried unsuccessfully to capture with my little digital camera the vibrancy of the new life all around me.

David Austin's Graham Thomas rose
Nevertheless these pictures still give a little glimpse of the prodigality of the season and its Creator.

Tequila Sunrise

Purple irises with Golden Celebration rose
Mystery rose (root stock from a dead Abraham Darby, I think)
Evelyn,  another David Austin rose

The Children's Rose

Mr Lincoln rose

Roses are my favourite flowers and our garden reflects this,

but everything living, growing thing has its own glory - even the weeds that share the garden beds with the plants we want there! 
Seduction rose accompanied by select weeds!

Jasmin bush covering a fire sprinkler

Apricot Nectar rose
Soon we will take on the challenge of keeping the garden alive through the warmer months, and I will dream of cooler weather again. But for now I will just drink in the beauty around me, and be thankful for today.

Another mystery rose
P.S. Guess who I found while I was wandering in the garden just now? Kelvin (I name all visiting koalas Kelvin) was grunting away in a tall gum tree just outside our house fence, so I just had to share him with you too. I am a blessed woman!

Kelvin poses for the camera

Monday, 19 November 2012

Eat a Pie Floater and Prosper

First, let me apologise for a lapse in posting lately. Life doesn't always allow time for the luxury of blogging, but never mind - here I am now. I would normally share a new recipe on my Kayzy's Kitchen page, but given the number of times we have eaten pie floaters recently, and before the Aussie weather gets too warm to enjoy this dish, I have decided to feature my version of the great South Australian Pie Floater here as well. I hope you will be inspired to give it a go!


The star of this dish is the soup, which is delicious on its own - and addictive! But if you want to use it as the main component of a homemade Pie Floater  (South Aussie classic), this soup will raise the floater to a higher level of culinary delight!

Curried Green Pea Soup with extras
500g frozen peas
200g cauliflower, chopped
100g Silverbeet or spinach, chopped
50g reduced fat butter or margarine (I used Devondale Light)
2-3 Tablespoons flour
2 teaspoons curry powder
4 cups water
3 teaspoons chicken stock powder
2 Tablespoons chopped fresh mint
salt, pepper
Optional: ½ cup evaporated milk, cream or fresh milk
  1. Boil water in a large saucepan
  2. Add peas, cauliflower and spinach to water, reduce heat and cook until tender.
  3. Remove vegetables and water from the pan to a bowl. If you have a stick blender, proceed to step 4. If not, puree the vegetables, mint and a little of the vegetable water in a food processor or blender until smooth, then proceed.
  4. Heat butter in the pan, add flour and curry powder, stir until combined. Remove pan from the heat.
  5. Gradually add vegetable water to the pan, stirring well to combine and prevent lumps forming.
  6. Return pan to the heat, add stock powder, and stir until stock boils and thickens.
  7. Reduce heat, add the vegetables and fresh mint to the pan, and blend with stick blender.
  8. Reheat the soup, test for seasoning and add salt and pepper if needed. If desired, add optional evaporated milk, cream or milk to the soup and reheat before serving, but I think this soup is delicious enough without this option. Serves 4-6.
    Note: Cauliflower and spinach may be omitted from this recipe without affecting the flavour, but I think their inclusion makes the soup yummier.

Pie Floater Instructions
  1. Buy (or make) meat pies – any variety will do, but plain meat pies are fine. (I will add a recipe for meat pie at a later stage.)
  2. Reheat pies in a moderate oven until hot (15 minutes).
  3. Pour a good serve of curried pea soup in a large soup or pasta bowl, allowing room for the addition of a pie.
  4. Place a pie (upside down if you are a traditionalist) on top of the soup in each bowl, and watch it sink!
  5. Swirl a splodge of tomato sauce or ketchup on top, and serve! If you are really bold, add a dash of vinegar also. I don't think this adds anything to the dish, but some pie floater officianados swear by it.
    Note: You will need a soup spoon to eat this culinary masterpiece.