June already ... that was quick!

We have a new addition to the family garage, it's big and blue and rather groovy!

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We took it for a spin last Sunday and had lunch while we were out.  We shared 2 small pizzas...

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We also shared a naughty delicious sticky date muffin...

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It was one of those sunny, cold, rainy days...

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When we got home, I made slow cooked lamb shanks from a recipe from Kim at Serendipity Cafe.  She posted it on Facebook for me so I have cut and pasted the recipe.

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KIM'S SLOW COOKED LAMB SHANKS IN RED WINE SAUCE

OK, you will need 250g of dried cannellini beans- left to soak overnight, 2 tablespoons sunflower oil (I used lite olive oil as that is what I prefer to use), 1 large brown onion thinly sliced, 4 carrots chopped, 2 long celery sticks thinly sliced, 1 clove of garlic finely sliced (1? Not in my house lol...more like 4 ha!), 4 large lamb shanks, 400g canned chopped tomatoes (I like the Italian La Gina ones), 300ml of red wine, finely pared zest and juice of 1 large orange, 2 bay leaves, 3 rosemary sprigs, 225ml of water, salt and pepper (I used ground black pepper and ground Himalayan crystal salt).

 Preheat your oven to 160C. Drain the soaked beans and rinse under cold running water. Put in a large pan of cold water, bring to the boil and skim off any scum, then boil rapidly for ten mins. Drain and set aside. Meanwhile, heat the oil in a large flameproof casserole, add the onion and cook until softened. Add the carrots and celery and cook for further 5 mins. Add the garlic and cook for a further 1 minute. Push veg to side of pan. Add the lamb shanks to the pan and cook for 5 mins, until browned on all sides. Add the beans to the pan with the tomatoes, wine, orange zest and juice and stir together. Add the bay leaves and rosemary. Pour in the liquid so that it comes half way up the shanks. Season with pepper but NOT salt as this will stop the beans from softening. Bring to the boil, then cover the pan and cook in the oven for approx 1 hr. Turn the shanks over in the stock then continue to cook for a further 1 1/2 hrs until the lamb and beans are tender. Remove bay leaves, then taste and add salt and more pepper if required. Serve hot.

They were beautiful and full of flavour!

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Monday morning, I hit the pavement walking at 6.40am - just a quick 25 minute walk, easing myself back into it.

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i have started another dish cloth - this one is really easy.

Cast on 39 stitches 

K2, P2, K2, P2 etc until last stitch then P1

Continue this same row until desired length is achieved.

Cast off.  It makes a lovely ribbed pattern.

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Another winter warmer - Shepherd's Pie - full of lots of veggies...

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Served with a bit of puffed pastry...

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Pioneer Woman's Bow Tie Chicken Alfredo  - I added bacon and mushrooms and hoooweee! Yummo!

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Still juicing each morning - this lot was just for me and it made around 600mls...

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Pure fruity goodness.

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I made rolls on Thursday night just so I'd have some for the weekend...

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They turned out really good, using Rhonda's recipe.

They have a really good crumb...

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My patio pots are giving a lovely show with the violas and pansies...

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This azalea is blooming with a beautiful crimson flower...

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My girls came home for the long weekend so last night we had Mexican Potato Casserole...

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It's a great Friday night food!

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And lastly, has anyone noticed lately how narrow toilet rolls are becoming - pretty soon, it will only be half the width it used to be!  Something to ponder, next time you are, um, sitting down...

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Cheers - Joolz

French Baguettes ...

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Saturday afternoon, I tried my hand at a recipe that Tracy from Sunny Corner Farm had posted about.  I made quick french bread a week or so back but these baguettes had me intrigued.  The process would take about 4 hours with lots of resting, proving, rising in between times.

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Actually the link takes you to another nice blog called Farmgirl Fare where the baguette recipe is.

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First up, a very rough mix, barely bringing the flour, water, yeast together.  Rest for 10 minutes. Sprinkle the salt on.

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   Knead for 10 minutes (I used my mixer with dough hook).

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Now to ferment the lovely smooth dough.  Place in a straight sided 2 litre container and press down.

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Mark on the side of the container where is will rise at least 1/2 of its height again.(45 minutes)

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Give the dough a turn - empty dough out on to floured bench.  With the short side facing you, fold the top down to the middle then the bottom up to the middle (like a letter).

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Put your hands underneath it, flip it over and pop it back into the container.  Replace the lid. (another 45 minutes)

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With one hour before the dough is ready, its time to turn the oven on to HOT 250C or 500F.  Place a pizza stone and a oven proof skillet in the oven to heat up.

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See where the mark is on the container and how the dough has risen about 1/2 way above it?  That's good!

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The dough is now ready for shaping...

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Flop the dough out onto a chopping board and cut it into 3 even pieces.  You could weigh it but I just "guesstimated".  The dough is lovely and floppy.

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This next bit, I hope I got it right.  It said to fold the top down then the bottom up, it think I got it right??  It didn't say to flatten out the dough, but that's what I did.

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Do this for all 3 loaves then gently roll each one to elongate so they fit on the pizza stone (12-14 inches).  Cover with a damp, clean teatowel and rest for 10 minutes.

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Place the baguettes on floured baking paper (on a tray), pleating the paper between each baguette.  Roll a teatowel up and place either side of the baguettes to support them while they rise. 

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Leave them to rise 30-40 minutes in a warm place, covered with a damp teatowel.

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When ready to bake, score each baguette with 3 quick cuts at 45 degrees with a sharp knife.

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The next bit is new to me.  Get a cup of ice ready to place in the hot skillet which has been heating in the oven.  Place the 3 baguettes, still on the paper, onto the pizza stone and quickly tip in the cup of ice into the skillet.   This will cause it to steam.

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This was at about 15 minutes of baking and you can see the slits have split open nicely.

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I think I baked for a total of about 28 minutes and they were perfect!  How good do they look??

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Lovely crunchy, thick crusts...

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C'est magnifique !!

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It all took a bit of time, but next time it will be easier.  It really needs to be started at about 1-2 o'clock if you want the baguettes for dinner.  As it was, I was waiting for the baguettes to come out so I could put my roast chook in! Well worth the effort, thank you Tracy for the link to the recipe.

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Cheers - Joolz

Pictures from my week ...

 Oh dear, my posts always revolve around what we eat but I guess that is my passion (cooking good food) so that's what you get!  This was a delicious Pork steak, topped with a savoury/fruit crust served with a apricot sauce.  Another winner from Annette Sym's Book 7...

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 This blue beast arrived on Wednesday and has taken up residence in our shed!

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 A beautiful sunrise to start a chilly day.  Winter is on its way for sure!

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 My winter cactus has blossomed beautifully this year.  I think the plant is about 8 years old (gift from my sister).  The poor thing gets neglected more often than not but still seems to flower each year even though its pretty spindly.

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After our Weight Watchers meeting on Wednesday night, I was inspired to get out and start walking again.  I really enjoyed it (only 20 minutes this morning) but my knees soon reminded me that I had forgotten to wear my elastic knee braces.  Friday morning it was pelting rain so no walkies for Monday morning, if its dry, I'll be back out there for sure.

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 I purchased a new egg poacher saucepan thingy (friends of ours had one on our camping trip).  It poaches eggs beautifully - although I need to work out the timing exactly so my yolks are medium runny but the whites are cooked fully.  I think about 4.5 - 5 minutes will be perfect.

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 I own a T.E.N.S (Transcutaneous Electrical Nerve Stimulation) massage unit and its wonderful for relieving muscle tension in my back, knees and feet.  Brianna has started a one month placement at a nursing home for her Nursing degree and after only a few days of being on her feet she has found her back to be very sore.  I saw this Dr Ho's Pain Therapy System advertised on TV so I thought I'd treat her to one (that way she won't flog mine!).

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It's an expensive little jigger but well worth the money if it brings relief after a long shift on the wards.   It comes with extra pads (large and small), foot pads, carry case and a info DVD etc.  She can't wait to get it!

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 Thursday night dinner - Thai Chicken cakes, oven potato chips and a Thai inspired salad - I used lettuce mix, cucumber, cranberries, red chilli, mint, Thai basil, coriander and chopped peanuts and drizzled with a Thai dressing I found in the Asian section in the supermarket. Absolutely yummy!

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 Last night we had Steak Sandwiches on Turkish Bread - I sauteed an onion with some Swiss brown mushrooms in a little knob of butter until they were tender.  Remove from pan.

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Then I fried off the thin slices of rump steak  then returned the onions and mushrooms to the pan.  I then added a small amount of 'light' cream and seasoned with salt and pepper.

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 I toasted the Turkish bread in the oven, spread with light sour cream then a little barbecue sauce on the base.  On went the steak/onion/mushroom mix then lettuce mix and fresh tomato...

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Not the best clear photo but you get the drift... Gooey steak yumminess and very easy too!  I like to have something nice for Gus when he gets home after a long week.

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Cheers - Joolz