All in 48 hours

We have had a very busy 48 hours.

• on Friday night we went out for dinner at our favourite Thai restaurant. Red duck curry, stir-fry pork with chilli and thai basil, jasmine rice.



• we then went to see Flamenco Fire at the theatre.



• there was the royal wedding. We got home five minutes before the balcony kiss. How stunning was that dress! Just gorgeous.

• with the children at Grandma's overnight. On Saturday morning I slept in until 8:30am.

• Mr Moo and I went for a 3 hour long breakfast in the sun.



• In the afternoon, we baked and decorated cupcakes for my Aunt's 70th birthday party, while watching the royal wedding that was repeated on TV.

• on Saturday night we went to my Aunt's birthday party. It was a really lovely night. Beautiful food and a very yummy chocolate birthday cake. So many moments reminded me of my own childhood. I love it when our extended family can all be together.

• this morning we went back to my aunts house for the 'recovery breakfast', a tradition in our family after my aunt hosts a birthday party at her house. This year it was the next generation in the kitchen cooking the breakfast. Luckily my cousin's knew her mothers secret recipe for the sausages in tomato gravy, that is a 'must have' at these family breakfasts.

A full two days, but also very relaxing. We are off for a walk soon and tomorrow, another public holiday. Just perfect.

Unintentionally French

This morning when I got up the sun was shining, the birds were singing. A beautiful winter's morning, I decided we would sit outside to eat. I got breakfast ready. I.....

• set the table with an antique French tablecloth.
• put a new selection of CD's in the CD player - French Playground and the Chocolat Soundtrack
• put some croissants in the oven
• put the butter and homemade apricot jam onto the table - the jam was made using this French recipe
• made a milky cappuccino
• took two French cookbooks to the breakfast table. I always read at the breakfast table.

We were sitting, both kids on my lap, laughing and dreaming of French holidays we will take. Planning trips on canal boats, picnics on riverbanks and walks through sunflower fields, when I realized how French everything was this morning.

Totally unintentional.

• why did I choose that tablecloth, I haven't used for weeks.
• I only changed the CD's because I could not stand another minute of Disney songs.
• weekly breakfast is usually, weet-bix and toast, but Miss Moo Moo came shopping with me and she picked croissants.
• I always, always have black coffee in the morning when at home, but this morning because I wanted to use my new cocoa shaker thingy, I made a cappuccino instead.
• And why, out of 9 books sitting on the bench did I pick, Rick Stein's French Odyssey and New Bistro.

Who can tell?

PS: It was a public holiday here today, hence the extra lingering at breakfast. It's usually a tad more hectic on a Monday morning!

Corned beef fritters

Tonight I cooked good old fashioned corned beef fritters for dinner. Not really a healthy, well balanced meal for today's modern family, but sometimes nostalgia must come to the table. After a quick call to my mum for a secret ingredient, they did, actually taste just like my Nan's.

Here is how I made them.

Corned beef fritters

• 1/2 cup plain flour
• 1/2 cup self-raising flour
• a generous pinch of salt
• 1 egg (lightly beaten)
• 1 cup milk
• 1 tablespoon worcestershire sauce
• 1 small onion (finely diced & gently cooked until soft)
• 1 cup cooked corned beef (diced)

• oil for shallow frying

Sift the flour into a bowl and add the salt. Add the egg, milk and worchestershire sauce to the flour and beat well. Leave to stand for one hour, if possible. (this when I cook the onion) Stir in the cooled onion and corned beef. Heat oil until smoking. Spoon the mixture into the pan and fry until a rich brown colour on both sides. Drain on paper towel. Serve immediately with tomato ketchup.

 Please note:

1) Don't try to use less oil, it just doesn't work, these fritters must be shallow fried.
2) These fritters are one of the few things that I simply must have heinz tomato ketchup with. You should too.

A perfect summer's day

It started with breakfast. Banana and chocolate pancakes with sour cherry jam and clotted cream. Strong black coffee and magazines. I do love Sundays.



Then it was a lazy day at the beach. Swimming, reading, fishing, resting, chocolate cake and apple pie made from sand, climbing trees, collecting treasures, walking and of course eating.

Crackers and cheese, chicken sandwiches, summer stone fruit and chocolate chip biscuits.

Simply grilled salmon, roasted rosemary new potatoes and salad from the garden were taken and eaten down at our local park just as the sun was setting. A great finish to the day before an early night. Happily sleepy and sunkissed.

A good start to the day

(this wasn't taken today, notice no vegemite, but it is a favourite of ours 'Big Ears' with a mohawk!)

Dippin’ eggs and vegemite soldiers for breakfast (Spunky Monkey’s suggestion) A lovely way to start the day spent: relaxing with friends at the pool, making real custard to go with Grandma’s leftover plum pudding, making necklaces out of milk bottle tops and dancing in fairy dresses.

I realise that it is the middle of summer, but you really do need custard with plum pudding. Here is my custard recipe that Spunky Monkey helped me make today.

Custard

• 2 cups (500 ml) milk
• 300 ml thickened cream
• 1 vanilla bean (split lengthways) or 1 teas. vanilla extract
• 6 egg yolks
• 1/3 cup castor sugar
• 2 teas. cornflour

Heat the milk, cream and vanilla bean in a large saucepan over a medium heat. Bring to just below boiling point, then remove from the stove and leave to infuse for 15 minutes (only do this if you are using the vanilla bean.) Whisk together the egg yolks and castor sugar until thick and creamy. Add the cornflour and mix well. Gradually whisk the hot milk (strain if using a bean, if not add the vanilla extract now) into the egg mixture, then return the custard to the same pan and medium heat. Using a wooden spoon, stir gently , but continuously, reaching the base and the corners, for 4-5 minutes until the custard is thick enough to coat the back of a spoon. (when you run a finger along the spoon, it should leave a trail.) Cool for 15 minutes, stirring occasionally. Then cover directly with cling film to prevent a skin forming.