The Autumn Garden

It has been a beautiful Autumn with good rain early in March; a superb display of colour with the deciduous foliage from April to late May and long-lasting zinnias, dahlias and salvias, as well as a repeat-flush of roses; and lots of gardening activities, creative pursuits and local exploratory trips!BlogAutumngardenReszd2017-04-17 11.35.40BlogAutumngardenReszd2017-04-15 11.44.40BlogAutumngardenReszd2017-05-12 14.34.52BlogAutumngardenReszd20%IMG_1019BlogAutumngardenReszd2017-04-28 11.58.13BlogAutumngardenReszd2017-04-10 12.50.42BlogAutumngardenReszd2017-04-14 18.07.56BlogAutumngardenReszd2017-04-14 18.07.30Autumn vies with Spring in my affections. The weather is much more stable, though is tempered by the knowledge of the impending Winter, only to be assuaged by the parade of brilliant deciduous colour, as each tree prepares for its Winter dormancy.BlogAutumngardenReszd2017-05-18 10.07.28BlogAutumngardenReszd2017-05-18 10.08.01BlogAutumngardenReszd2017-05-18 10.07.51BlogAutumngardenReszd2017-05-12 10.01.18BlogAutumngardenReszd2017-05-12 11.52.44BlogAutumngardenReszd2017-05-12 11.59.43BlogAutumngardenReszd2017-04-20 16.12.47 The verandah is such a vantage point, the backdrop changing daily.BlogAutumngardenReszd2017-04-30 17.16.16BlogAutumngardenReszd2017-05-14 10.23.52BlogAutumngardenReszd2017-05-14 10.37.55BlogAutumngardenReszd2017-04-26 18.02.13BlogAutumngardenReszd2017-05-19 09.47.55BlogAutumngardenReszd2017-05-18 10.07.44BlogAutumngardenReszd2017-05-15 10.25.17BlogAutumngardenReszd2017-04-30 18.59.23The zinnias and dahlias lasted well into late May, having been touched up by a few early frosts, and Ross has finally put them to bed with a good layer of protective mulch.BlogAutumngardenReszd20%IMG_0199BlogAutumngardenReszd2017-04-03 11.06.50BlogAutumngardenReszd2017-03-30 18.53.29BlogAutumngardenReszd2017-04-25 11.50.02The roses have taken centre stage again with a wonderful Autumn flush. These photos were all taken this Autumn. I have organised them into their separate beds:

Soho Bed:

Top Row: Left to Right: Just Joey; Fair Bianca; LD Braithwaite and Alnwyck.

Bottom Row: Left to Right: The Childrens’ Rose; Mr Lincoln; Eglantyne and Icegirl.

Moon Bed

Top Row: Left to Right: Golden Celebration; Heritage; Windermere; William Morris

Bottom Row: Left to Right: Lucetta; Jude the Obscure; William Morris; and Troilus

Main Pergola

Top Row: Left to Right: Mme Alfred Carrière and Adam

Bottom Row: Left to Right: an older Adam bloom and Souvenir de la Malmaison

Hybrid Musk Hedge : Left-hand side : White Roses

Top Row: Left to Right: Autumn Delight and Penelope

Bottom Row: Left to Right: Penelope and Tea rose Sombreuil on arch.

Right-hand Side: Pink Roses

Left to Right: Cornelia on arch; Stanwell Perpetual and Mutabilis

Rugosa Hedge

Left to Right: Fru Dagmar Hastrup and Mme Georges Bruant

House

Left to Right: Cécile Brünner first two roses and Mrs Herbert Stevens

Shed

Top Row: Left to Right: Viridiflora and Archiduc Joseph

Bottom Row: Left to Right: Archiduc Joseph and Countess Bertha

I have organised the rest of the garden blooms by colour:

Blue :

Top Row: Left to Right: Wild Petunia, Ruellia humilis; Violet; Pasque Flower, Pulsatilla;

Bottom Row: Left to Right: Poor Man’s Lavender Plectranthus neochilus; Plumbago; and Hydrangea

Green :

Top Row: Left to Right: Tree Dahlia buds and Elkhorn Fern

Bottom Row: Left to Right: Rosebud Salvia new bud and Bells of Ireland, Molucella

Orange, Gold and Yellow :

Top Row: Left to Right: Paris Daisy with Salvia, Indigo Spires; Woodbine; and Paris Daisy

Bottom Row: Left to Right: Hill Banksia, Banksia collina; slightly older bud of Rosebud Salvia; and Orange Canna Lily

Pink :

Top Row: Left to Right: Fuchsia; Salvia; Christmas Pride, Ruellia macrantha;

Bottom Row: Left to Right: Rosebud Salvia, Salvia involucrata; Christmas Pride; Pink ‘Doris’

Red :

Top Row: Left to Right: Grevilleas Lady O and Fireworks; and Salvia ‘Lipstick’

Bottom Row: Left to Right: Grevillea Lady O; Echeveria and Azalea Dogwood Red

Purple :

Top Row: Left to Right: Mexican Heather, Cuphea hyssopifolia; Cigar Flower, Cuphea ignea

Bottom Row: Left to Right: Dames’ Rocket, Hesperis matronalis, and Violet

White :

Top Row: Left to Right: Nerines; Honeysuckle; Strawberry flowers and first of the Paper White Ziva jonquils for the season!

Bottom Row: Left to Right: Autumn Crocus; Windflower; Tea, Camellia sinensis; and Viburnum opulus – an out-of-season bloom.

We have been very busy and productive in the garden, gradually crossing jobs off the list! Weeding is a constant in the Soho and Moon Beds, as well as around the feet of all the shrub roses and bulb patches.BlogAutumngardenReszd2017-05-07 13.25.16 We have just dug up either side of the shed garden path, so the shed roses are now in garden beds and we planted out many of the potted cuttings, which we took from my sister’s garden at Glenrock. All are doing well!BlogAutumngardenReszd20%IMG_1186BlogAutumngardenReszd20%IMG_1237We also made two arches out of old gate weld mesh, one leading into the future chook yard and supporting Cornelia (photo 2) and Sombreuil (photo 3);BlogAutumngardenReszd2017-04-27 18.04.14BlogHybridMusksReszd2016-11-10 09.19.26BlogAutumngardenReszd20%IMG_0877 and the other on the corner of the shed, with Reve d’Or (photo 3) and Alister Stella Grey (photo 4) either side.BlogAutumngardenReszd2017-05-15 15.33.44BlogAutumngardenReszd2017-05-15 10.27.37BlogAutumngardenReszd2017-03-31 18.58.37BlogAutumngardenReszd2017-04-11 17.13.31 Ross defined the edges of the vegetable beds with old recycled fence palings and planted out young vegetable seedlings, which he then mulched. We are really enjoying their Winter crop in our salads at lunchtime.BlogAutumngardenReszd20%IMG_0277BlogAutumngardenReszd20%IMG_0274From front to back in the photos below: red and green mignonette lettuce; spring onions; broccoli; spinach; cos lettuce and kale. BlogAutumngardenReszd2017-03-31 19.07.15BlogAutumngardenReszd2017-04-24 19.24.20 We harvested the pumpkins, which again engulfed the compost heap, zinnia bed and maple tree, as well as the last of the tomatoes, making 3 bottles of green tomato chutney.BlogAutumngardenReszd2017-04-03 13.43.42BlogAutumngardenReszd2017-05-05 11.44.26 We also have plenty of late Autumn fruit, now that the bats have gone, though I suspect our citrus is fairly safe anyway!  Unfortunately, the figs did not ripen in time, but the Golden Hornet crabapples have lasted well on the tree.BlogAutumngardenReszd20%IMG_0879BlogAutumngardenReszd2017-04-11 17.15.23 All the new citrus are growing madly  and bearing fruit – the lime (photo 1) has a particularly fine crop and the lemonade (photo 2) is also bearing well.BlogAutumngardenReszd2017-05-15 18.09.05BlogAutumngardenReszd2017-05-07 10.33.13 The cumquats have been an absolute picture, both in full blossom and fruit.BlogAutumngardenReszd20%IMG_0773BlogAutumngardenReszd20%IMG_0774BlogAutumngardenReszd20%IMG_0778BlogAutumngardenReszd2017-04-11 17.12.41We picked 6 Kg of fruit to make into cumquat marmalade and there was still fruit left!BlogAutumngardenReszd2017-05-18 18.28.35BlogAutumngardenReszd2017-05-18 18.28.27BlogAutumngardenReszd2017-05-18 18.46.41BlogAutumngardenReszd2017-05-18 18.46.48The loquat trees were in full bloom for weeks,BlogAutumngardenReszd20%IMG_1241 attracting huge noisy parties of rainbow lorikeets,BlogAutumngardenReszd2017-03-31 10.54.27BlogAutumngardenReszd2017-03-28 14.30.57 which then went on to eat the Duranta berries, along with the Crimson RosellasBlogAutumngardenReszd2017-04-14 18.33.53BlogAutumngardenReszd2017-04-14 18.34.29 and huge flocks of King Parrots.BlogAutumngardenReszd2017-05-07 10.57.37BlogAutumngardenReszd2017-04-14 18.33.04BlogAutumngardenReszd2017-04-14 18.30.07BlogAutumngardenReszd2017-04-14 18.28.57BlogAutumngardenReszd2017-05-12 11.01.50BlogAutumngardenReszd2017-05-07 10.59.33 Up until early May, we had even larger flocks of screeching Little Corellas in the thousands, gathering in the trees, recently vacated by the bats,BlogAutumngardenReszd20%IMG_0518BlogAutumngardenReszd20%IMG_0642 then flying off en masse right on dark to their roosting trees to the north,BlogAutumngardenReszd2017-03-31 08.51.21-2BlogAutumngardenReszd2017-05-03 19.44.23BlogAutumngardenReszd2017-04-30 19.54.50BlogAutumngardenReszd20%IMG_1253 occasionally accompanied by the odd Galah!BlogAutumngardenReszd2017-04-30 18.46.46BlogAutumngardenReszd20%IMG_0807 We have enjoyed flyovers by the local Gang-Gangs (photos below) and Yellow-Tailed Black Cockatoos. We even had a rare flypass by a Red-Tailed Black Cockatoo, en route to the local mountain forests. BlogAutumngardenReszd2017-03-31 19.08.34BlogAutumngardenReszd2017-04-14 18.20.25Other exciting glimpses included three Dollar Birds (photos 1 and 2) and a Figbird (photo 3), both Summer migrants, normally found further north.BlogAutumngardenReszd20%IMG_0116BlogAutumngardenReszd20%IMG_0090BlogAutumngardenReszd2017-04-14 18.16.41 Other larger birds in our garden at the moment include very quiet Australian Magpies (photo 6), a pair of courting Australian Ravens (photo 2), a Grey Butcherbird (photo 3), Pied Currawongs (photo 5), Spotted Turtle Doves (photo 4) and our Blackbirds (photo 1), which have been on holiday and have just returned.BlogAutumngardenReszd2017-05-12 11.40.23BlogAutumngardenReszd2017-05-04 14.53.01BlogAutumngardenReszd2017-05-23 12.07.56BlogAutumngardenReszd2017-04-13 17.29.54BlogAutumngardenReszd2017-05-14 14.37.25BlogAutumngardenReszd2017-04-18 17.46.44 And our littlies: the Eastern Spinebills (photos 1 and 2), Silvereyes (photo 3) and Double-barred Finches (photo 4).BlogAutumngardenReszd2017-05-23 11.54.46BlogAutumngardenReszd2017-05-07 14.54.51BlogAutumngardenReszd20%IMG_0707BlogAutumngardenReszd20%IMG_0319 all of whom do a stirling job keeping the bugs in check.BlogAutumngardenReszd2017-04-03 13.48.38BlogAutumngardenReszd2017-04-27 13.07.27BlogAutumngardenReszd2017-04-27 13.30.41BlogAutumngardenReszd2017-04-06 12.11.05We found this delightful Grey Fantail nest in our old camellia tree at the front door.BlogAutumngardenReszd2017-05-18 14.54.13The slightly cooler weather has been wonderful for pursuing creative tasks from cooking to sewing, embroidery and paper crafts. I made my son a delicious carrot cake, using a recipe from https://chefkresorecipes.wordpress.com/2017/03/23/carrot-cake/ for his birthday:BlogAutumngardenReszd7517-04-25 17.56.10BlogAutumngardenReszd2017-03-25 15.00.36 and hot cross buns for Easter Friday, using a recipe from https://bitesizebakehouse.com/2017/04/08/cranberry-hot-cross-buns-2/ , with a fun Easter Egg hunt in the garden with friends on the Sunday.BlogAutumngardenReszd2017-04-12 13.33.28BlogAutumngardenReszd2017-04-14 12.09.54 My friend Heather, who visited us during the Candelo Arts Festival and is the Melbourne agent for Saori (http://artweaverstudio.com.au/), gave us a Saori weaving workshop and we were thrilled with our woven runners.BlogAutumngardenReszd2017-04-22 14.27.11BlogAutumngardenReszd2017-04-22 15.36.30BlogAutumngardenReszd2017-04-22 16.16.34BlogAutumngardenReszd2017-04-24 10.56.10 I gave my friends Rae, Brooklin and Kirsten, a hand embroidery lesson, inspiring Rae’s wonderful exhibit. I was so impressed!BlogAutumngardenReszd20%IMG_0441BlogAutumngardenReszd2517-04-24 16.19.41BlogAutumngardenReszd2517-04-24 16.23.44 I made embroidery rolls for their birthdays,BlogAutumngardenReszd20%IMG_0510BlogAutumngardenReszd20%IMG_0516BlogAutumngardenReszd20%IMG_0845BlogAutumngardenReszd20%IMG_0505 as well as a pair of felt appliqué cushions for my sister’s bed.BlogAutumngardenReszd2017-05-06 17.44.17 And another decoupage floral card and a paper owl, assembled from a German kit, which was given to me by my daughter in Berlin.BlogAutumngardenReszd20%IMG_0499BlogAutumngardenReszd20%IMG_1220BlogAutumngardenReszd20%IMG_1221And finally, there were the bouquets from the garden! Masses of colourful zinnias…BlogAutumngardenReszd20%IMG_0037BlogAutumngardenReszd2517-05-06 11.16.50BlogAutumngardenReszd2017-04-29 20.26.32BlogAutumngardenReszd2017-04-18 12.12.28 and bright dahlias;BlogAutumngardenReszd20%IMG_0226BlogAutumngardenReszd20%IMG_1148 Scented roses;BlogAutumngardenReszd2517-03-25 09.39.26BlogAutumngardenReszd2517-03-25 09.39.32BlogAutumngardenReszd20%IMG_0888BlogAutumngardenReszd2017-04-15 11.26.09BlogAutumngardenReszd2517-05-06 11.16.58

Simple blue salvias and bold hydrangeas;BlogAutumngardenReszd2017-05-08 10.20.45BlogAutumngardenReszd20%IMG_0264BlogAutumngardenReszd20%IMG_0261 And wonderful mixtures of colourful blooms!BlogAutumngardenReszd2017-05-12 18.58.02BlogAutumngardenReszd2017-05-12 10.49.40BlogAutumngardenReszd20%IMG_0021BlogAutumngardenReszd2017-05-19 12.16.03BlogAutumngardenReszd2017-04-27 11.42.23BlogAutumngardenReszd2017-04-27 11.42.46BlogAutumngardenReszd2017-04-18 12.49.55BlogAutumngardenReszd2017-04-18 12.50.00 How I love arranging flowers!BlogAutumngardenReszd2017-04-03 14.11.26BlogAutumngardenReszd2017-04-18 12.07.18BlogAutumngardenReszd20%IMG_0003And finally, we had some wonderful days out, exploring new spots and revisiting old haunts. The Bendethera day in March was rather inclement and while we could not reach our final destination due to the amount of water in the final creek, we did ascertain that our vehicle could manage the 4WD tracks for a future camping trip and despite the rain and constant cloud, it was still a lovely day out.BlogAutumngardenReszd20%IMG_1007BlogAutumngardenReszd20%IMG_0985BlogAutumngardenReszd20%IMG_0995BlogAutumngardenReszd20%IMG_0998BlogAutumngardenReszd20%IMG_0948BlogAutumngardenReszd20%IMG_0952 We had much better April weather for our Monaro drive to Delegate, Jindabyne (including the wonderful Wildbrumby Scnapps Distillery in photo 2) and Thredbo (the Kosciuszko chair lift in photo 3) and discovered a wonderful birdwatching and trout fishing  venue, Black Lake, near Cathcart, on our way home (photo 5), where we saw six elegant Black-Winged Stilts (photo 6).BlogAutumngardenReszd2017-03-30 11.21.45BlogAutumngardenReszd2017-03-30 12.59.21BlogAutumngardenReszd2017-03-30 13.28.40BlogAutumngardenReszd2017-03-30 15.11.43BlogAutumngardenReszd2017-03-30 17.14.48BlogAutumngardenReszd2017-03-30 17.48.57 We introduced friends to Bay Cliff and Greenglades (also see: https://candeloblooms.com/2016/12/13/wonderful-wonboyn/) in late April (see if you can guess the tracks on the beach in photo 7!); BlogAutumngardenReszd2017-04-04 15.15.12BlogAutumngardenReszd2017-04-04 13.45.15BlogAutumngardenReszd2017-04-04 14.50.15BlogAutumngardenReszd2017-04-04 14.12.57BlogAutumngardenReszd2017-04-04 14.55.38BlogAutumngardenReszd2017-04-04 14.09.03BlogAutumngardenReszd2017-04-04 18.08.42BlogAutumngardenReszd2017-04-04 18.08.12BlogAutumngardenReszd2017-04-04 18.10.41 and Aragunnu (also see: https://candeloblooms.com/2015/09/11/aragunnu-and-bunga-head/) in May, two of our favourite spots on the coast;BlogAutumngardenReszd2017-05-08 12.37.22BlogAutumngardenReszd2017-05-08 12.40.29BlogAutumngardenReszd2017-05-08 16.05.58BlogAutumngardenReszd2017-05-08 15.28.36BlogAutumngardenReszd2017-05-08 13.43.10BlogAutumngardenReszd2017-05-08 17.30.24as well as revisiting Nunnock Swamp and Alexander’s Hut (also see: https://candeloblooms.com/2016/10/18/south-east-forests-national-park/).BlogAutumngardenReszd2017-05-16 12.15.50BlogAutumngardenReszd2017-05-16 13.16.33BlogAutumngardenReszd2017-05-16 14.21.55BlogAutumngardenReszd2017-05-16 12.23.20BlogAutumngardenReszd2017-05-16 14.15.53BlogAutumngardenReszd2017-05-16 12.52.27And we went canoeing on Back Lake at Merimbula, where we photographed a beautiful Azure Kingfisher, as well as a teenage cygnet and white egrets.BlogAutumngardenReszd2017-04-15 16.40.28BlogAutumngardenReszd2017-04-15 17.09.44BlogAutumngardenReszd2017-04-15 16.49.59BlogAutumngardenReszd2017-04-15 17.26.18BlogAutumngardenReszd2017-04-15 17.20.48BlogAutumngardenReszd2017-04-15 17.39.23BlogAutumngardenReszd2017-04-15 17.01.11BlogAutumngardenReszd2017-04-15 16.56.10 We are so lucky to have such easy access to these beautiful unspoilt natural areas! Next week, I am returning to our dreamy roses!

A Thank You Carrot Cake For A Special Lady!

This is a little extra post for a lovely lady, who has always been so supportive throughout my blogging journey! And yesterday, I was extra thrilled when she wrote a special post just for me! How sweet is that! Here is the link: https://chronicleofellen.wordpress.com/2017/02/28/follow-mrs-blooms-shes-got-cake/.

We share so many interests from craft to baking, books, the environment and the good life!  And while she is a far more accomplished knitter and crocheter than I am (or ever will be!), I still gain so much from her woolly posts, as can be evidenced by my recent martenitsas! Her post on ‘If Craft Were Outlawed’  was a classic and a standout in my memory! See: https://chronicleofellen.wordpress.com/2015/08/26/if-craft-was-outlawed/ .

I love her easy writing style and she’s always got something interesting to say or some fascinating project on the go, so be sure to check her out. And now, by way of thanks, a delicious carrot cake recipe, which I must admit is not mine, but borrowed from : The Essential Baking Cookbook by Murdoch Books 2000. I think we should call this ‘The Carrot Cake Award‘ for supportive fellow bloggers!!!blogsummer-gardenreszd20img_0896This is the recipe that I used for my St. Valentine’s Day Cake on Tuesday a fortnight ago, when I was a little desperate, as our food supplies were getting low and there were none of the usual cake ingredients like apples, oranges or lemons! BUT, we had carrots! Perfect! And because this recipe is normally for  a 23 cm (9 inch) round cake and the heart tin was smaller, I was able to use the leftover mixture to make a 13 cm (5 inch) tiny round cake for another special lady for her birthday three days later. I kept the cake in the fridge and was hoping it would still be fresh enough for the Friday and it was! Carrot Cake keeps so well – it’s just that this recipe is so delicious, it usually gets eaten in one sitting! So without further ado, here it is…!!! (Sorry about the slightly blurry photo- not one of my best!)blogcarrotcakereszd60%2017-02-17-11-39-42-copy-2Carrot Cake

Preheat oven to 160 degrees Celsius and line a 23 cm (9 inch) round tin with Gladbake.

Sift 1 cup (125 g) self-raising flour and 1 cup (125 g) plain flour; 2 tsp cinammon; 1 tsp ginger; and 1/2 tsp freshly-grated nutmeg; and 1 tsp bicarbonate of soda into a large bowl and make a well in the centre.

Whisk together in a jug : 1 cup (250 ml) oil (I usually use grapeseed oil); 1 cup (185 g, though I normally reduce the amount of sugar by 1/3, so more like 125 g) soft brown sugar; 4 eggs; and 1/2 cup (175 g) golden syrup (though this time we had run out of golden syrup, so I used honey instead, which worked equally well!)

Pour liquids into the flour mixture and gradually stir in the dry ingredients with a metal spoon until smooth.

Stir in 2.5 cups (400 g) freshly-grated carrot and 1/2 cup (60 g) of chopped walnuts or pecans.

Spoon into tin and smooth the surface. Bake for 1.5 hours (I think my smaller cakes only took 45 minutes or so), or until an inserted skewer comes out dry and clean.

Leave the cake in the tin for at least 15 minutes, before turning it out onto a wire rack to cool.

I left out any icing, as my husband prefers cakes without it, though I did dust some sifted icing sugar over a heart-shaped stencil on the surface, then my artistic adviser helped me decorate around the edge of the cake with fresh rose petals, which looked superb! We finished it off with a pair of unopened pink rosebuds in the centre of the heart! Just perfect!!blogsummer-gardenreszd20img_0894BUT if you want to be truly decadent, here is the icing recipe and it is divine on this cake!

Lemon Icing

Beat 175 g softened cream cheese and 60 g softened butter with electric beaters until smooth. Gradually add 1.5 cups (185 g) sifted icing sugar, alternately with 1 tsp vanilla essence and 1 to 2 tsp lemon juice, beating until light and creamy. Spread the icing over the cooled cake, using a flat-bladed knife with a sprinkling of freshly-grated nutmeg on the top if desired. The cake can also be sliced in half horizontally, the two layers then sandwiched together with half the icing!blogsummer-gardenreszd20img_0891I’m sure this cake will become a new favourite, mind you I still really enjoy that apple cake…! Thank you again! xxx

Birthday Curry and Cardamom Cream Cake

It was my son’s birthday this month and since he loves curries, the hotter the better, we decided to celebrate with an Indian feast – beef curry with pappadums and a variety of vegetable sambals.BlogBirthdayCurry20%Reszd2016-04-23 17.40.48 These recipes have been long-time favourites with my family. In fact, they are inherited from my childhood, when Mum used to make it using an early Indian cookbook called ‘Curries from the Sultan’s Kitchen’ by Doris M. Ady (Reed, 1968). As kids, we used to love mixing up all the fragrant and colourful spices. It was so much more exotic than the ubiquitous curry powder of the times! All of the recipes serve 4-6 people and we often had delicious leftovers for the next day.BlogBirthdayCurry20%Reszd2016-04-23 17.40.52 Even though we have such a wealth of multicultural dishes these days compared to my childhood, the combination of all the different colours, textures, scents and flavours still makes these recipes a wonderful birthday treat and is indeed a feast for all the senses!

Indian Beef CurryBlogBirthdayCurry20%Reszd2016-04-21 14.03.41

Mince 6 garlic cloves, a 1 inch piece of ginger and 4 chillies and dice 1 onion. Dice 750g chuck steak. Measure out 60g ghee.*

Fry garlic, onion, ginger and chillies in some of the ghee.

Mix  spices in a separate bowl : 1 tbsp coriander; 2 tsp cumin; 1 tsp turmeric; 1 tsp mustard and 1 tsp poppy seeds. Reduce heat and add spices, cooking slightly. Remove from pan to a bowl.BlogBirthdayCurry20%Reszd2016-04-21 14.08.46BlogBirthdayCurry20%Reszd2016-04-21 14.10.07Using the rest of the ghee, fry the meat.BlogBirthdayCurry20%Reszd2016-04-21 14.17.56Add spice/ onion mix and 1 cup beef broth. Cover and simmer on a low heat for 1.5-2 hours.BlogBirthdayCurry20%Reszd2016-04-21 14.19.00Serve with rice, chapatis or pappadums; sambals and small bowls of sultanas; dessicated coconut; sliced banana; mango piecesmango chutney and plain yoghurt.BlogBirthdayCurry20%Reszd2016-04-23 17.41.02* Note : Ghee is basically clarified butter. It comes in a green tin, but if you cannot source any ghee, you can make it yourself: Simmer 500g melted butter for 1.5 hours; Strain through a fine muslin into a metal container. Luckily, it is readily available from most supermarkets these days.

Green Apple SambalBlogBirthdayCurry20%Reszd2016-04-21 17.52.49Peel, core and dice 2 Granny Smith apples and squeeze over the juice of 1 lemon.

Add 1 sliced red or green capsicum, 1 finely sliced onion and 3 tbsp dessicated coconut, soaked in a little hot milk, sugar and salt.

Cucumber Sambal

Sprinkle 1 sliced cucumber with salt, rest for half an hour, then rinse in a colander in cold water. These days, we always use Lebanese cucumbers, which don’t need peeling or salting.

Grate 2 heaped tbsp frozen coconut cream and add to cucumber.

Flavour with lemon juice, salt and pepper.   OR

Cucumber and Yoghurt SambalBlogBirthdayCurry20%Reszd2016-04-21 17.40.27Cut 1 Lebanese cucumber into quarters lengthwise and slice finely. Remove seeds.

Add one quarter of red capsicum, sliced lengthwise and cut into 1 inch lengths.

Add 3-4 tbsp yoghurt, chopped chives, salt and pepper.

Tomato SambalBlogBirthdayCurry20%Reszd2016-04-21 17.40.30Chop 3-4 tomatoes roughly.

Add 2 sliced shallots, half a sliced capsicum, 1 tbsp dessicated coconut, a dash of vinegar, salt and pepper.

Green Mango Sambal

Peel and grate 1-2 green mangoes.

Mince a half inch piece of ginger, 1 fresh red chilli or a quarter red capsicum, diced finely.

Add 1 tbsp dessicated coconut, 1 tsp sugar and salt to taste.BlogBirthdayCurry20%Reszd2016-04-21 17.53.02All these recipes can be made beforehand, so all you need to do on the night is steam the rice, heat up the curry and fry the pappadums. As kids, we used to love watching the latter bubble and swell as they quickly cooked! Just be careful of the hot oil, which tends to spit!BlogBirthdayCurry20%Reszd2016-04-21 19.14.44BlogBirthdayCurry20%Reszd2016-04-21 19.09.54

For dessert, we would often have a can of lychees with icecream, but since it was his birthday, I made him a Cardamom Cream Cake instead. I found the recipe on : http://cooking.nytimes.com/recipes/1017901-cardamom-cream-cake

The recipe looked complicated, but the accompanying video made it look a lot easier!

Cardamom Cream CakeBlogBirthdayCurry20%Reszd2016-04-21 21.46.37Drain  680 g fresh, whole-milk ricotta in a fine mesh sieve placed in a large bowl for 1 to 2 hours until very thick (unless it already is very thick, in which case, eliminate this step!)

Make the milk syrup: It can be made 3 days beforehand and stored in the fridge.BlogBirthdayCurry20%Reszd2016-04-20 15.05.31In a small saucepan, combine  475 ml whole milk and 4 cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half (30 -45 mins).

Stir in 75g  sugar until it dissolves, then continue to simmer until the mixture thickens to the texture of half and half, about 10 minutes longer.Let the mixture cool.

Strain the mixture to get rid of the cardamom and any coagulated milk, then stir in 1.5 tsp  rose water.

Make the cake:

Heat the oven to 180 degrees Celsius. Line two 9-inch cake pans  with Gladbake. My tins were actually only 7-inches wide, but it doesn’t matter-it just means each cake is a little thicker, making it easier to slice in half!

Lightly whisk together 4 large egg whites, 240 ml whole milk, 1/2 tsp vanilla and 1/2 tsp rose water.BlogBirthdayCurry20%Reszd2016-04-20 14.43.12Using an electric mixer, beat 170 g softened unsalted butter.

Sift 330g flour, 300g sugar, 20g baking powder, 1/2 tsp cardamom and 1/4 tsp fine sea salt and add to butter with a third of the milk-egg white mixture.BlogBirthdayCurry20%Reszd2016-04-20 14.43.26Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for a minute or so until everything is very smooth.

Scrape down the sides and bottom of the bowl. Add the remaining milk mixture in 3 batches, beating well between additions. Scrape down the sides.BlogBirthdayCurry20%Reszd2016-04-20 14.50.15Transfer the batter to the prepared pans and smooth top with a spatula. Bake 25-30 minutes till skewer comes out clean. Cool in the pans on racks for 20 minutes, then remove from tins and cool completely.BlogBirthdayCurry20%Reszd2016-04-20 15.49.46BlogBirthdayCurry20%Reszd2016-04-20 15.51.32Make the ricotta filling:BlogBirthdayCurry20%Reszd2016-04-21 11.42.25Using an electric mixer, whisk drained ricotta, 120 ml heavy cream and 95g icing sugar until quite smooth (30 seconds).

Beat in 1 tsp rose water to taste. Beat on medium-high speed for about 30 seconds to 1 minute. The mixture will thicken.

Make the mascarpone frosting:BlogBirthdayCurry20%Reszd2016-04-21 12.09.20Using an electric mixer, beat 170g unsalted butter, 125g  icing sugar, 1 tsp rose water and 1/2 tsp cardamom until fluffy, about 2 minutes.

On low speed, beat in 240 ml cold mascarpone and 60 ml cold Greek yogurt, until the mixture is just combined and looks smooth. Do not overbeat or the mixture may curdle. I was so careful to use the marscapone and yoghurt straight out of the fridge and underbeat, to the extent that it probably wasn’t quite as smooth as it should have been, but I was paranoid about botching the recipe and losing all the ingredients!

An easier frosting is to add the rosewater and cardamom to a standard cream cheese butter cream :

Beat 250g unsalted butter and 250g cream cheese till light and fluffy.

Beat in  2 cups icing sugar, 2 tbsp milk and 2 tsp vanilla.        OR

Ice the cake with whipped cream flavored with a little icing sugar, rose water and cardamom.

When the cakes have cooled:

Use a long serrated knife to trim the tops of the cakes, so the tops are flat and even. Then cut each cake in half into 2 layers, to make a 4-layer cake.BlogBirthdayCurry20%Reszd2016-04-21 11.51.10Brush cake layers on all sides with milk syrup. Place one cake round on a cake stand or serving platter, then top with one third of the ricotta filling, leaving a small border around the edge of the cake. Repeat with the remaining cake layers and ricotta filling.BlogBirthdayCurry20%Reszd2016-04-21 11.57.25BlogBirthdayCurry20%Reszd2016-04-21 11.58.59Frost top and sides of the cake with the mascarpone frosting. Use strips of Gladbake under the cake so you don’t get icing all over the plate.BlogBirthdayCurry20%Reszd2016-04-21 11.59.05BlogBirthdayCurry20%Reszd2016-04-21 12.01.16BlogBirthdayCurry20%Reszd2016-04-21 12.19.33BlogBirthdayCurry20%Reszd2016-04-21 12.20.14 Top with 50g chopped and toasted pistachios and candied rose petals for garnish; chill until ready to serve.BlogBirthdayCurry20%Reszd2016-04-23 19.33.49This cake was delicious! Very rich and very good for osteoporosis, though not so good for the waistline!!! I loved the rosewater and cardamom flavour, set off well by the pistachio topping! A great success and my son loved it!BlogBirthdayCurry20%Reszd2016-04-24 14.02.52BlogBirthdayCurry20%Reszd2016-04-24 14.02.00BlogBirthdayCurry20%Reszd2016-04-24 14.02.24There are a number of different methods for making candied rose petals. I consulted a lovely little book in our home library called ‘Edible Flowers‘ by Claire Clifton. A variety of flowers can be used : tiny rose buds or rose petals; violets; mimosa; lilacs; cowslips; fruit or herb flowers and mint leaves. Pick them on a very dry day, remove all the stems and green, trim the white heels from the rose petals and wash and dry thoroughly. I discovered the reason for the latter advice when I picked a lovely LD Braithwaite rose, only to find 3 tiny snails also enjoying the petals. Be assured that I did not use the petals they were on and I did wash the rest of the rose very well! I also used our first violets for the season.BlogBirthdayCurry20%Reszd2016-04-23 14.34.50BlogBirthdayCurry20%Reszd2016-04-21 16.46.16BlogBirthdayCurry20%Reszd2016-04-23 14.32.43

BlogBirthdayCurry20%Reszd2016-04-21 16.47.40
Hitching a ride!

I chose the first method in the book, which was to cover all petal surfaces with beaten egg white, then dip each petal into caster sugar using tweezers and place on a baking tray in a warm oven with the door open to dry. Unfortunately, I mistook salt for caster sugar, so I had to start all over again! The egg white bubbled up in a messy glob, but I took most of it off and given the crystallized rose petals are sprinkled in little broken bits over the top of the cake, it didn’t really matter, but I might try a different method next time!!!BlogBirthdayCurry20%Reszd2016-04-21 16.50.25BlogBirthdayCurry20%Reszd2016-04-21 17.16.36BlogBirthdayCurry20%Reszd2016-04-24 14.03.00

 

 

 

 

Easter Baking

The Easter break can be a busy time, both for visiting or hosting visitors, so I thought a post on Easter baking would be useful with the holiday period fast approaching. I am going to share some old favourites with you : Mardi’s Date Loaf; Dutch Ginger Cake; Mrs. Wilson’s Walnut Cake and Speculaas, as well as some new favourites: Date and Ginger Cake; Easter Biscuits and finally, Annabel’s Ginger and Apricot Biscuit Slice.

Mardi’s Date Loaf

This was Ross’s mother’s recipe and I used it for many years. In fact, it was the mainstay (along with Anzac Biscuits) for Ross’s natural history tours, when Ross would make his guests afternoon tea out in the bush. He often had international visitors and whenever I make this recipe, I am reminded of a pair of German girls, who were initially very suspicious of this loaf, but after the first few tentative nibbles, went on to demolish the lot very quickly over their cuppa!!!BlogEasterBaking20%ReszdIMG_0889Set the oven temperature to 180 degrees Celsius and line a loaf tin with Gladbake.BlogEasterBaking20%ReszdIMG_0878Bring to the boil in a saucepan : 1 cup chopped pitted dates, 1 cup sugar, 1 tbsp butter and 1 cup boiling water. BlogEasterBaking20%ReszdIMG_0880BlogEasterBaking20%ReszdIMG_0881Take off the stove and immediately add 1 tsp bicarbonate of soda, which will cause the mixture to fizz! Allow to cool.BlogEasterBaking20%ReszdIMG_0882Add 1 well-beaten egg. Mix in 2 cups sifted self-raising flour and 1/2 cup chopped walnuts.BlogEasterBaking20%ReszdIMG_0883BlogEasterBaking20%ReszdIMG_0884Spoon into loaf tin and cook in the oven for 45 minutes. Make sure it doesn’t overcook or get too dry. Delicious with butter, but equally tasty on its own!BlogEasterBaking20%ReszdIMG_0885BlogEasterBaking20%ReszdIMG_0886BlogEasterBaking20%ReszdIMG_0892Dutch Ginger Cake

I think this one came from the good old Women’s Weekly recipe book years ago and it fast became a firm favourite, not just because it is quick and easy  to make (apart from the baking time that is!), requiring no mixmaster or beaters, but also because it’s really DELICIOUS and dangerously more-ish! But BE WARNED! Consumption of more than two wedges at one sitting is definitely NOT RECOMMENDED!!! It is very rich (it’s all that butter!), but even though I have tried to reduce the butter amount, it’s best with the full ration!BlogEasterBaking20%ReszdIMG_0888 I use the glace ginger in its own syrup, sold by Buderim Ginger. Do not use crystallized ginger.BlogEasterBaking20%ReszdIMG_0873 I often used to make both Date Loaf and Ginger Cake at the same time, because they both take 45 minutes to bake. Their flavours also complement each other well.BlogEasterBaking20%ReszdIMG_0887Set the oven to 180 degrees Celsius and line a 20 cm round cake tin with Gladbake.BlogEasterBaking20%ReszdIMG_0870Melt 125 g butter. Sift 1.75 cups plain flour. Add 1 cup castor sugar and 125g chopped glace ginger.BlogEasterBaking20%ReszdIMG_0871BlogEasterBaking20%ReszdIMG_0874Mix in melted butter and 1 well-beaten egg. BlogEasterBaking20%ReszdIMG_0875Spoon mixture into cake tin. Glaze with milk and 30 g flaked almonds.BlogEasterBaking20%ReszdIMG_0876Bake in the oven for 45 minutes. Do not expect the cake to rise too much. It’s more of a flat shortbread. Cut into thin wedges!BlogEasterBaking20%ReszdIMG_0877Date, Honey and Ginger Cake

Since we love both the recipes above, as well as honey (my husband being the human reincarnation of Pooh Bear!), I was keen to try out Matthew Evans’ recipe from his lovely book : ‘Winter on the Farm’ . It’s a beauty and is on a par with the faithful old Date Loaf in my affections!BlogEasterbaking20%ReszdIMG_0838Preheat the oven to 180 degrees Celsius. Line a 24cm square cake tin with Gladbake.BlogEasterbaking20%ReszdIMG_0713Boil 1 cup water in a saucepan, add 150g chopped pitted dates and 1/2 tsp bicarbonate of soda, then remove from the heat and set aside.BlogEasterbaking20%ReszdIMG_0708Beat 250g softened butter with 250g castor sugar and 350g (1 cup) honey with electric beaters until light and fluffy, then add 3 eggs, one at a time.BlogEasterbaking20%ReszdIMG_0716Fold in 450g sifted plain flour, 1/2 tsp salt, another 1/2 tsp bicarbonate of soda, 2 tsp ground ginger, 2 tsp mixed spice, 1 tsp cinnamon and 150g (1.5 cups) lightly chopped walnuts.BlogEasterbaking20%ReszdIMG_0717Drain the dates, saving the liquid, and fold dates into the batter. Add enough water to the saved date liquid to make up a cup (250 ml) and add to the batter. Stir well till combined.BlogEasterbaking20%ReszdIMG_0718Pour mixture into a tin and bake for 1 hour or until a skewer comes out clean. Cool in the tin for 20 mins , then turn out onto a wire rack to finish cooling.BlogEasterbaking20%ReszdIMG_0844Mrs. Wilson’s Walnut Cake

Mrs. Wilson was a teacher at my children’s primary school and she brought this divine cake along to a parent-teacher evening one year. For even more exotic flavours, hazelnuts and lime juice can be substituted for the walnuts and lemon juice. Both forms are delicious and make a lovely moist cake.BlogEasterbaking20%ReszdIMG_0632Preheat the oven to 160-180 degrees Celsius and line a 20cm springform cake tin with Gladbake.

Toast and finely blend 200g walnuts or hazelnuts.BlogEasterbaking20%ReszdIMG_0439Cream 125g butter and 150g castor sugar. Add 1 egg and beat till light and fluffy. Stir in 3 tsp grated lemon rind or lime rind and 2 tbsp brandy.BlogEasterbaking20%ReszdIMG_0440Sift 50g plain flour and 50g self-raising flour together and fold into the mixture gently with the nuts. Spoon mixture into tin. Bake in the oven for 1 hour.BlogEasterbaking20%ReszdIMG_0441

Make a hot syrup from 60ml lemon or lime juice and 55g castor sugar and pour over the cooked warm cake.Cover with foil and cool slowly to room temperature. Keep in the fridge.

Serve dusted with icing sugar. I often use a stencil to create a pretty pattern on top.

 

Now for the biscuits! Both the Speculaas and the Easter Biscuit recipes come from a lovely book called ‘Festivals, Family and Food’ by Diana Carey and Judy Large.

Speculaas

Traditionally baked for consumption on St Nicholas’ Feast in the Netherlands (Dec 5), Belgium (Dec 6) and around Christmas in Germany, the true speculaas are made in wooden moulds, decorating the thin spicy wafers with images of Christmas.BlogEasterbaking20%ReszdIMG_0022 I use cookie cutters in appropriate seasonal shapes instead. For example, sleighs, fir trees, Santa Claus and stars for Christmas;BlogEasterbaking20%ReszdIMG_0024 Wombats, kangaroos, kookaburras and other Australian animals for Australia Day or international visitors;BlogEasterbaking20%ReszdIMG_0016 And  rabbits, eggs, flowers and hearts for Easter.BlogEasterbaking20%ReszdIMG_0021 I have a big tin of cookie cutters from my children’s childhood and still find it hard to resist purchasing new shapes when I see them!BlogEasterbaking20%ReszdIMG_0005 Even though these biscuits take a while to make, I still often make them before a big car trip, because it’s a generous recipe, making a large number of biscuits, which last well (apart from gobbling them up!)

Preheat oven to 180 degrees Celsius.BlogEasterbaking20%ReszdIMG_0003Cream 250g butter and 175g brown sugar, a pinch of salt and the grated rind of one lemon.BlogEasterbaking20%ReszdIMG_0006Sift 250g plain flour, 1 tsp baking powder, 2tsp mixed spice and 2tsp cinnamon.BlogEasterbaking20%ReszdIMG_0008Fold flour mixture into butter mixture and add 1dsp milk.BlogEasterbaking20%ReszdIMG_0010Roll out thinly. I often use a sheet of Gladbake between the rolling pin and board to prevent sticking.BlogEasterbaking20%ReszdIMG_0012Cut our shapes and place on a biscuit tin lined with Gladbake. Bake for 5-10 mins.BlogEasterbaking20%ReszdIMG_0015BlogEasterbaking20%ReszdIMG_0017BlogEasterbaking20%ReszdIMG_0019 (2)Easter Biscuits

These are pretty little biscuits when cut with a fluted round cookie cutter and contrast well with the spicy brown Speculaas on the tea table.BlogEasterbaking20%ReszdIMG_0719Preheat oven to 190-200 degrees Celsius.BlogEasterbaking20%ReszdIMG_0703Rub 125g butter into 250g plain flour with your fingers.BlogEasterbaking20%ReszdIMG_0704Add 125g castor sugar, a handful of currants, 1/2 tsp each of mixed spice and cinnamon and a squeeze of lemon juice.BlogEasterbaking20%ReszdIMG_0705Mix in 1 beaten egg with 1 tbsp brandy and form a paste.BlogEasterbaking20%ReszdIMG_0706Roll out thinly on a floured board. Here again, you can use a sheet of Gladbake between the rolling pin and board to prevent sticking.BlogEasterbaking20%ReszdIMG_0707Using a fluted round cookie cutter, cut into rounds. Sprinkle with caster sugar if desired.BlogEasterbaking20%ReszdIMG_0712Bake in oven for 10 minutes. Be careful to not burn or brown too much.BlogEasterbaking20%ReszdIMG_0709Annabel’s Ginger and Apricot Biscuit Slice

Sourced from ‘Free Range in the City’ by Annabel Langbein, this is a very easy, no-bake slice with some of my favourite ingredients: dried apricots, ginger, pistachios and sweetened condensed milk! I always love a good excuse to open a can of condensed milk, especially when the recipe doesn’t use the whole tin. A teaspoonful of sweetened condensed milk cooled in the refrigerator is divine, although these days I am a lot more self-disciplined!!! I use Marie or Nice biscuits for the biscuit base and crush them to fine crumbs in a double plastic bag (ie :  2 plastic bags, so if one gets holey, you don’t lose the crumbs!) with a rolling pin.BlogEasterbaking20%ReszdIMG_1446Line a 30cm x 24cm baking tin with Gladbake.BlogEasterbaking20%ReszdIMG_1397Place 100g butter and 3/4 tin sweetened condensed milk in a pot and heat gently till the butter melts. Remove from heat. Crush 375g sweet biscuits.BlogEasterbaking20%ReszdIMG_1399Mix 1 cup finely-chopped dried apricots, 1/2 cup finely-chopped crystallized ginger, 1 cup dessicated coconut, 1 tsp ground ginger, 2 tbsp lemon juice and finally, the crushed sweet biscuits.BlogEasterbaking20%ReszdIMG_1401BlogEasterbaking20%ReszdIMG_1402Add butter and condensed milk mixture and stir to combine. Press biscuit base into the prepared tin and set in the refrigerator for 1 hour.BlogEasterbaking20%ReszdIMG_1405BlogEasterbaking20%ReszdIMG_1406Make Lemon Icing : Melt 50g butter and mix to a smooth consistency with 3 tbsp boiling water, 1 tsp lemon juice and 3.5 cups icing sugar.BlogEasterbaking20%ReszdIMG_1407Spread icing over biscuit base and sprinkle with 1/4 cup chopped crystallized ginger and 2 tbsp chopped pistachios. When the icing is set, cut into slices and store in a cool place.

I hope you enjoy making and eating these cakes and biscuits and have a Happy and Safe Easter, especially if you are travelling on the roads! Here are some fun photos from Easters past!

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Easter Bunny in the Crab Apple tree
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Two very blurry bunnies!
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My clone bunny!!! Happy Easter Jen and Happy Baking!!!

 

 

It’s Party Time!

It’s my eldest daughter’s birthday today. Unfortunately, she cannot be with us today, as she is travelling round Australia and having some wonderful adventures (to read about her travels, see : exploreadventurediscover.wordpress.com), so I thought I would do a special birthday party post to celebrate, with a few delicious birthday recipes thrown in for good measure!!! Happy Birthday Darling!!!Blog Itspartytime20%ReszdIMG_0021During their childhood, my kids had many wonderful birthday parties at home in an era of MacDonalds-hosted parties! Their friends used to love our parties! Admittedly, they were a lot of work and often it was so tempting to wriggle out of them as the party day approached, but once all the preparation was done, we really enjoyed them!Blog Itspartytime20%Reszd2015-10-13 16.48.28The birthday table would be set with lots of colourful tasty dishes including :
• Meringue mice with black licorice tails and eyes and pink musk stick noses and ears
• Jelly boats in orange quarters with jelly made from orange juice and gelatine, toothpick masts and sails of tissue paper
• Banana muffins decorated with viola flowers
• Bowls of smarties
• Melting moments
• Freckle sandwiches and
• Fruit Salad in a bowl or a carved watermelon – see The Sweet Spot : https://candeloblooms.com/2015/10/01/the-sweet-spot/.BlogSweetspot20%Reszd2012-12-21 15.04.00 - Copy

One year, I made a beautiful jigsaw puzzle ginger cake, whose recipe I found in ‘Entertaining at Home’ by Sheridan Rogers. See : http://www.sheridanrogers.com.au/about/books/entertaining-at-home/. Unfortunately, this lovely book is now out-of-print, but it would be worth trying to find a copy. I have included this particular recipe later in the post.Blog Itspartytime20%Reszd2015-10-13 16.48.40For drinks, we’d make a delicious fruit punch from a large tin of pineapple juice, 2 large bottles of orange juice and apple juice and pieces of pineapple and chopped kiwi fruit, passionfruit, mint and ice blocks- so much nicer and healthier than fizzy drinks with red food colouring! I’m sure the parents appreciated it!!!Blog Itspartytime20%ReszdIMG_0061The birthday cake is always special! I love that moment when the birthday cake, aglow with candles, emerges out of the dark! It’s so magical! Blog Itspartytime20%ReszdIMG_0025

For many years, we used my Mum’s old Chocolate Birthday Cake recipe- see later- decorated with strawberries.Blog Itspartytime20%ReszdIMG_6930Ross’s favourite birthday cake is a layered sponge cake with cream and strawberry jam- see recipe later. His birthday is in the Spring, so one year, we decorated the top of the cake with dusted icing sugar, pink striped candles and apple blossom.Blog Itspartytime20%ReszdIMG_0064I loved it when the kids were finally old enough to cook my birthday cake!Blog Itspartytime20%ReszdIMG_0023We have also made very rich chocolate mud cakes, carrot cakes and even pavlovas for birthday cakes.Blog Itspartytime20%ReszdIMG_0054Blog Itspartytime20%ReszdIMG_0047As you can see from the photos, we always have a lot of fun decorating the birthday cake! Flowers are essential! Often, I will ice the cake and mark out the birthdayee’s name or age in silver cachous balls or fruit, but sometimes, I just dust the top with icing sugar. I have some wonderful plastic cake stencils, which I use to create beautiful patterns. Blog Itspartytime20%ReszdIMG_0063Blog Itspartytime20%ReszdIMG_0022Blog Itspartytime20%ReszdIMG_0045Candles vary from metallic silver or gold to coloured stripes and dots; singing candles and frustrating candles, which won’t blow out; long skinny tapers and even sparklers, which are very dramatic! We always tie a bow around the cake knife. Once the candles are blown out, the birthdayee cuts the first slice and makes a wish!Blog Itspartytime20%ReszdIMG_0039

Blog Itspartytime20%ReszdIMG_6944
Finished off with a singing candle!

We’d play lots of old-fashioned games including :

• Pin the Tail on the Donkey
• Musical Chairs
• Pass the Parcel- with a little gift for everyone
• Treasure Hunt
• The Chocolate Game

The last game was a particular favourite. The game was timed, so at the start of the session, you had to don woollen cap, scarf and gloves, then use a fork and knife to eat as much chocolate as you could before the time was up! We always made sure every child had a prize and a party bag of sweets and a slice of birthday cake to take home.

Blog Itspartytime20%ReszdIMG_0052
Solving clues in the treasure hunt

Blog Itspartytime20%ReszdIMG_0059Blog Itspartytime20%ReszdIMG_6928As the kids got older, the parties became fewer, though just as memorable, and the kids were able to have much more input. Caroline’s 18th birthday party was a surprise party, organized by her friends and hosted at home.Blog Itspartytime20%ReszdIMG_0030Blog Itspartytime20%ReszdIMG_0032Jen had a wonderful Middle eastern party for her 19th birthday just before she left to start her university studies. All the guests came dressed as Arabian sheiks, harem girls and belly dancers. One clever fellow came as a camel in a coat. He bought 2 matching tweed coats from the op-shop and cut one up to cover a polystyrene foam boulster hump.

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Bedouin tent created from sheets hung from the ceiling

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We transformed the lounge into a Bedouin tent with multi-coloured sheets draping the ceiling and sat on floor cushions to partake of our Middle Eastern feast! Some of the food included:

• Pomegranate dip
• Freshly-made flat breads
• Fruit salad in a watermelon with a carved camel
• Layered pavlova with cream, strawberries, blueberries and rose water
• Camel birthday cake
It certainly was a night to remember!Blog Itspartytime20%ReszdIMG_0037Blog Itspartytime20%ReszdIMG_0042

And now for some special birthday recipes !!!

Mum’s Chocolate Birthday Cake Blog Itspartytime20%ReszdIMG_0046

  • Heat the oven to 180 degrees Celsius.
  • Cream 125g butter and 250g sugar. Add 3 eggs singly.
  • Sift 250g self-raising flour, 1 tsp cream of tartar, 1/2 tsp bicarbonate of soda and 1 tsp salt at least 3 times.
  • Add to the butter mixture alternately with 1 tsp vanilla in 1/2 cup milk.
  • Add 1/2 cup cocoa, dissolved in 1/2 cup hot water.
  • Spoon mixture into 2 cake tins (18 cm diameter), lined with Gladbake.
  • Place on middle shelf of the oven and bake for 15-20 minutes.
  • Turn out onto cooling racks.
  • When cool, ice one of the cakes with chocolate icing made from : icing sugar, cocoa and 1 tbsp melted butter. Decorate the top with silver cachous balls or berries and candles.
  • Place the other cake upside-down on serving plate, spread with strawberry jam then a layer of whipped cream (with 1 tsp sugar and a few drops of vanilla in it), then top with the iced cake. Make sure the serving knife is tied with a bow, then light the candles! Happy Birthday!!!

 

Jigsaw Puzzle Cake  (Credits : ‘Entertaining at Home’ by Sheridan Rogers)

Blog Itspartytime20%Reszd2015-10-13 16.48.40

  • Cream 250g softened butter and 185g brown sugar. Beat in 2 eggs, one at a time, then add 300g honey.
  • Sift together 750g plain flour, a pinch of salt, 3 tsp ground ginger, 2 tsp cinammon and 1/2 tsp allspice.
  • Add to butter mixture alternately with 3 tsp bicarbonate of soda, dissolved in 125 ml boiling water. If the dough feels too soft, add more flour. Shape dough into a ball, wrap in Gladwrap or greasedproof paper and refrigerate for 2 hours or overnight.
  • Preheat oven to 170 degrees Celsius. Line a baking tray (40cm by 33cm) with Gladbake.
  • Roll dough directly onto this tray to a depth of 5mm with a well-floured rolling pin.
  • Trim edges, leaving 1 cm round the sides to allow for spread.
  • Cook for 15 minutes, then remove. Cut into large jigsaw shapes with a sharp knife.
  • Return to oven, reduce heat to 150 degrees Celsius and cook for a further 25-30 minutes.
  • Remove from oven and separate the jigsaw pieces slightly. Cool on wire rack, keeping the puzzle in shape.
  • Brush crumbs off each piece and coat with royal icing smoothly with a spatula. Leave to set for 2-3 hours or overnight.
  • When dry, paint a picture on the surface with small clean paint brushes and food dyes, diluted in water or mixed to produce different shades. Have fun !!!

Royal Icing

Whisk 2 egg whites until stiff. Gradually, beat in 500g sifted icing sugar and the juice of a small lemon. Beat till smooth. Keep icing covered with Gladwrap to prevent it from drying out.

Sponge Cake     (Credits : The Essential Baking Cookbook Murdoch Books, 2000)

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  • Preheat the oven to 180 degrees Celsius. Line 2 cake tins (22cm diameter) with Gladbake.
  • Beat 6 eggs in a large bowl with an electric beater for 7 minutes. Gradually, add 220g caster sugar, beating well after each addition.
  • Sift 150g self-raising flour and 75g plain flour 3 times and using a metal spoon, quickly and gently fold in sifted flours and 2 tbsp boiling water. Do not beat.
  • Spread mixture evenly into the 2 tins and bake for 25 minutes till lightly golden. The sides of the sponge should have shrunk slightly away from the sides of the tins.
  • Cool in tins for 5 minutes, then turn out onto a wire rack to cool.
  • When cold, spread 1/2 cup strawberry jam over one of the sponges. Beat 1 cup cream, then spread on top of the jam and top with the other cake.
  • Dust with icing sugar and decorate the top with flowers and candles.

Melting Moments   (Credits : The Essential Baking Cookbook Murdoch Books, 2000)

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  • Preheat the oven to 180 degrees Celsius. Line 2 baking trays with Gladbake.
  • Cream 250g softened unsalted butter and 40g icing sugar in a bowl with electric beaters until light and fluffy. Beat in 1 tsp vanilla essence.
  • Sift 185g self-raising flour and 60g custard powder and mix into the butter mixture with a knife, using a cutting motion, to form a soft dough.
  • Roll level tablespoons into 28 balls and place on trays. Flatten slightly with a floured fork.
  • Bake for 20 minutes till lightly golden. Cool slightly on trays, before turning out onto a wire rack to cool.
  • Make Passionfruit Filling : Beat 60g unsalted butter and 60g icing sugar in a bowl, then beat in 1.5 tbsp passionfruit pulp. Use to sandwich the biscuits together. Leave to firm before serving.

Meringue Kisses : An instant sugar hit!!!

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  • Preheat oven to 110 degrees Celsius.
  • Beat 6 egg whites until stiff.
  • Add a pinch of salt, ¼ tsp cream of tartar and 1 tsp vanilla.
  • Add 1.5 cups caster sugar 1 tsp at a time and beat well. When all the sugar added, beat for a further 6 minutes.
  • Spoon mixture into a piping bag with a 1cm star tip and pipe kisses onto a tray lined with Gladbake.
  • Reduce oven to 100 degrees Celsius and bake for 1.5-2 hours till dry to touch.
  • Note : You can use the same recipe for Meringue Mice. Pipe the mixture into a long body; cut tails out of licorice sticks, with tiny bits for eyes, and ears and noses out of finely chopped pink musk sticks. For Meringue Hedgehogs, pipe as for meringue kisses, then use slivered almonds to create the quills and tiny licorice bits for eyes. You can also sandwich them together with a coffee cream filling made from 1 cup icing sugar, 3 tbsp unsalted softened butter, 1 tsp vanilla and 2 tsp coffee dissolved in 2 tsp hot water OR 5o g unsalted butter, 1/4 cup (45 g) icing sugar and 1 tbsp Kahlua or another coffee-flavoured liqueur.

Blog Itspartytime20%ReszdIMG_0017Sending lots of meringue kisses your way, darling Jen! Happy Birthday once again and may your year continue to be filled with lots of wonderful adventures, laughter, love and happiness! xxx

Blog Itspartytime20%ReszdIMG_0013PPS. We have been checking out the planets at 4 am each morning in the first week of February. See : http://theconversation.com/all-five-bright-planets-come-together-in-the-morning-sky-53226. The night sky is so beautiful! If you have missed out this month, all five planets will be lined up again in the evening sky in August. I just had to include this dodgy photo of Venus for Jen’s birthday : it really is the Planet of Love!!!

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Christmas Pudding Wishes

It’s the end of November and Christmas is just around the corner! I always try to be on top of things coming up to the Festive Season, so I can enjoy it, rather than be stressing about getting everything done at the last minute!

Some things cannot be done until the day itself, like cooking the turkey and decorating the ham ; Some things need to wait until December, like decorating the Christmas tree or writing Christmas cards, though these days, instant email has a lot of advantages. I do still like Christmas cards to hang on a string across windows or decorate the mantelpiece, but I’m very selective now with my Christmas card list, especially given the price of postage these days!

Christmas gifts are often bought during the year, when I see the perfect present or a great sale price!

And I really like to prepare my Christmas Pudding and Christmas Cake by the end of November at least, so their flavours can develop!

There are so many wonderful recipes for these Festive offerings. These are my favourite standbys :

Light Christmas Pudding

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I found this recipe in a book called  ‘Creating Gourmet Gifts’ by Barbara Beckett, which I bought over 20 years ago. It is a lovely book with many wonderful culinary gift ideas, so well worth searching for in secondhand bookstores.

I really like this recipe, as it is comparatively healthy and much lighter than the old suet-based recipes. Remember to allow extra time, as the fruit needs to soak for a few days before cooking and make sure all family members are present in the house on Pudding Cooking Day to make their wish for the coming year!

A few days beforehand

Slice 1.5 cups of prunes and put in a bowl with 2 tbsp mixed peel, 1/2 cup raisins, 1 cup sultanas, 1/2 cup currants, 1 grated carrot and 1 grated apple (I like to use a  Granny Smith apple).

Pour over 1/2 cup brandy and stir well. Cover and leave to macerate for several days.BlogXmaspudding20%Reszd2015-11-07 19.02.36BlogXmaspudding20%Reszd2015-11-07 19.04.23Pudding Cooking Day

Put the zest and juice of 1 lemon and 1 orange, 2 tbsp sugar and 2 eggs in a bowl and whisk well. Stir into mixed fruit.BlogXmaspudding20%Reszd2015-11-15 09.43.32BlogXmaspudding20%Reszd2015-11-15 09.47.05BlogXmaspudding20%Reszd2015-11-15 09.49.10BlogXmaspudding20%Reszd2015-11-15 09.50.12Add 1 tsp grated nutmeg, 1 tsp ground allspice, 1 tsp ground cinammon, 3 cloves ground, 1 cup fresh wholemeal breadcrumbs, 1 cup sifted wholemeal self-raising flour and 1/2 cup slivered almonds. Let stand for 1 hour.BlogXmaspudding20%Reszd2015-11-15 09.55.07BlogXmaspudding20%Reszd2015-11-15 09.57.26Meanwhile, double-grease the pudding basin to ensure the pudding turns out easily. Grease the bowl well with butter, put in the fridge for 15 minutes, then grease it again and refrigerate until ready to use. In the old days, I used to tie the pudding mixture up in a boiled, sterilized calico pudding cloth, but it was messy to clean up at the end and in the hot, humid Queensland Summers, I would invariably end up with a mouldy pudding by the time Christmas arrived. It is so much easier and quicker to use a bowl, so it is well worth investing in a classic pudding basin!BlogXmaspudding20%Reszd2015-11-15 10.14.46BlogXmaspudding20%Reszd2015-11-15 10.11.58Clean and sterilize pudding silver and let dry before use. I have a much prized collection of old shillings, sixpences and  threepences, which I count out every year after eating the pudding, as they are not so easy to come by now. When our family was young, we also bought each family member their own significant sterling silver charm – a lyrebird for Ross (which has disappeared since) , a thimble (well-chewed) for me and a pig, camel and hippo for the kids, representing their alter-egos.  Note that the silver used must be sterling silver, so modern currency cannot be used. Also, be extra carefully when eating, so that you don’t swallow the charms or break a filling or dentures!!!

Put the coins in the pudding mixture.

Assemble all the family to each take their turn at stirring the pudding mixture and making a wish for the coming year, eyes shut of course !BlogXmaspudding20%Reszd2015-11-15 10.40.52Fill the pre-greased pudding basin with the pudding mixture and smooth the top flat. Cover the top of the basin with 2 layers of Gladwrap for a tight seal, then 2 layers of aluminium foil and tie around the lip of the bowl with string, then create a string handle to lift the bowl in and out of the boiling water.BlogXmaspudding20%Reszd2015-11-15 10.43.23BlogXmaspudding20%Reszd2015-11-15 10.43.28BlogXmaspudding20%Reszd2015-11-15 10.56.35Bring a large saucepan of water to the boil, then lift in the pudding basin and replace the saucepan lid. Make sure you don’t put too much water in the saucepan, as the pudding bowl will displace water. If the pudding bowl is sitting on the bottom of the pot, put a folded teatowel between the bottom of the pot and the pudding bowl, so the heat is not concentrated on the base.

Steam pudding for 4 hours, covered. Check the water level regularly and keep topped up with boiling water. When the four hours is up, remove the pudding basin from the hot water very carefully with the string handle and let cool.BlogXmaspudding20%Reszd2015-11-15 15.33.06When cold, refrigerate pudding till Christmas.

On Christmas Day, boil for another 1.5 hours before eating.

Remove pudding from the basin. It should slide out easily. Serve upside down on a Christmas plate and decorate the top with a holly leaf or greenery.BlogXmaspudding20%Reszd2014-12-25 11.25.06BlogXmaspudding20%Reszd2015-10-13 16.31.41When you reach dessert, remove the decoration, then pour over spirits – rum, brandy or whiskey and set it alight! When the flames have died down, cut slices for everyone, hiding any exposed silver as you go, and serve with Hard Sauce or Rum Butter, both recipes of which also come from Barbara Beckett’s book ‘ Creating Gourmet Gifts’ and both of which can be made days or weeks beforehand.BlogXmaspudding40%ReszdIMG_8983BlogXmaspudding40%ReszdIMG_8988

Hard Sauce for Christmas Pudding

Mix 1/2 cup caster sugar and  1/2 cup milk powder together.

Add 1/3 cup melted butter and 3 tbsp rum and mix well.

Chill and serve cold with hot pudding.

Rum Butter

Put 1 cup unsalted butter in a bowl and stand in a saucepan of simmering water.

When the butter has melted, stir in 1.5 cups soft brown sugar.

When the sugar has dissolved, pour in 1 cup brown rum slowly, whisking all the time.

Add 1 tsp ground cinnamon and 1 tsp grated nutmeg.

Pour into a butter dish and when cool, cover and keep in the fridge. This recipe can be made weeks beforehand.

Christmas Cake

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For the last few years, I have used an Irish Fruit Cake recipe, as I love the idea of soaking the fruit for three weeks, turning it every day and dreaming of the coming Christmas. It’s an exciting time! Here is the method :

Three weeks beforehand

Chop 360 g raisins, 360 g sultanas, 90 g dates, 90g glace cherries, 60 g mixed peel, 60 g depipped prunes and 30 g glace pineapple.

Combine in a large screwtop jar with a tight seal with 1 tsp grated lemon rind, 1 tsp grated orange rind, 2 tbsp lemon juice, 1/4 cup orange juice, 1/3 cup whiskey and 1/2 peeled grated green apple.

Shake well to mix fruit evenly.

Store in a cool, dry place for 3 weeks, reversing the jar every day.BlogXmaspudding20%Reszd2015-11-07 18.45.21

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At the start
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After 3 weeks

Baking Day :

Line a 20 cm square tin with Gladbake, extending 5 cm in height above the top edge of the tin. Set the oven to 150 degrees Celsius, with the baking shelf in the middle of the oven.

Add 30 g chopped walnuts and 60 g ground almonds to the fruit mixture in a bowl.BlogXmaspudding20%Reszd2015-11-22 17.42.27BlogXmaspudding20%Reszd2015-11-22 17.43.02BlogXmaspudding20%Reszd2015-11-22 17.43.42Sift 1.5 cups plain flour, 1/2 tsp cinnamon, 1/4 tsp grated nutmeg and 1/4 tsp salt.

Cream 180 g butter and 3/4 cup caster sugar and add 3 eggs, one at a time, beating well.BlogXmaspudding20%Reszd2015-11-22 17.38.01 - CopyAdd fruit and nut mixture to the above, then fold in the flour and spice mix.BlogXmaspudding20%Reszd2015-11-22 17.47.18BlogXmaspudding20%Reszd2015-11-22 17.48.29Pour into tin and flatten the top.BlogXmaspudding20%Reszd2015-11-22 17.52.49Decorate with blanched almonds in your desired design.BlogXmaspudding20%Reszd2015-11-22 17.58.07Bake in 150 degrees Celsius oven for 1 hour, then reduce the temperature to 140 degrees Celsius for 1.5 – 2 hours, covering the tin with reflective aluminium foil,  if the top of the cake looks like it is burning .BlogXmaspudding20%Reszd2015-11-22 20.39.17

When cooked, brush with 1 tbsp whiskey, cool in the tin and wrap in greaseproof paper and foil.

Remember to leave a slice out for Father Christmas with his beer on Christmas Eve ! Happy Feasting!!!

 

 

 

Birthday Blessings

This is why I am NOT a millionaire! I NEVER win my bets!!! Amongst the known contenders for the Candelo Rose Cup, Stanwell Perpetual won by two lengths, followed by Heaven Scent, then Lolita. But the two dark horses were the unidentified (still!) rose on the lane side of the house (front/back wall!) and a very sneaky Alnwick in the Soho Bed, right under our noses!!! I think we decided in the end that the winning trio were : Stanwell Perpetual (photos below) , Alnwick , then the unidentified climber !BlogBdayblessgs20%Reszd2015-10-10 14.23.22BlogBdayblessgs20%Reszd2015-10-07 17.03.02I love Stanwell Perpetual! She is so modest and unassuming, yet so generous with her blooms. She is often the first and last rose to bloom in the season and she has a divine fragrance! The following photos show : Heaven Scent; Lolita and our two dark horses: our unidentified climber and Alnwick.BlogBdayblessgs20%Reszd2015-10-08 13.35.33BlogBdayblessgs20%Reszd2015-10-10 07.56.22BlogBdayblessgs20%Reszd2015-10-08 14.26.19BlogBdayblessgs20%Reszd2015-10-09 14.10.47We visited Canberra on the hot Tuesday and caught up with old friends, who both work at the Australian National Botanic Gardens. The gardens are a real show at the moment and so impressive! There has been so much growth and development since our last visit 10 years ago.BlogBirthday blessings20%Reszd2015-10-06 11.31.16BlogBirthday blessings20%Reszd2015-10-06 10.29.43Afterwards, we called in to the lovely Heritage Nursery at Yarralumla (http://heritagenursery.com.au/), where I found a scented rhododendron at long last. Rhododendron ‘Daviesii’ has a lovely warm spicy fragrance and will be perfect to hide the compost bay.

I  discovered and bought my long-desired crabapple , Malus ‘Golden Hornet’, but because it was a bare-rooted tree, which has been potted, we will have to wait till Christmas to plant it out, so that we don’t damage its fragile new roots. We also bought a French Tarragon and a Sprekelia bulb (Jacobean Lily).BlogBdayblessgs20%Reszd2015-10-10 14.24.45BlogBdayblessgs20%Reszd2015-10-08 13.37.29We arrived home to discover that the blue Dutch Iris and ranunculas had finally opened.BlogBdayblessgs20%Reszd2015-10-10 14.21.07BlogBdayblessgs20%Reszd2015-10-10 16.28.51The poppies are a real show of happiness!BlogBdayblessgs20%Reszd2015-10-10 14.25.01BlogBdayblessgs20%Reszd2015-10-09 14.16.59The ranunculas always remind me of Can Can girls, with their frilly skirts and rich exotic colours!

BlogBdayblessgs20%Reszd2015-10-09 14.30.03BlogBdayblessgs20%Reszd2015-10-09 14.16.45BlogBdayblessgs20%Reszd2015-10-10 14.20.06BlogBdayblessgs20%Reszd2015-10-10 14.19.52‘Madame Lemoine’ (white Lilac) and  the ‘White Caviar’ (Magnolia below) are still flowering, but the bluebells and  ‘The Bride’ have bowed out. It looks like we could get a bumper crop of navel oranges!BlogBdayblessgs20%Reszd2015-10-07 17.05.35BlogBdayblessgs20%Reszd2015-10-10 14.25.25A few more unexpected discoveries :

‘Little Red Riding Hood’ has her first flower and I just discovered the first of the highly scented old-fashioned Grandma’s freesias!BlogBdayblessgs20%Reszd2015-10-09 09.03.28BlogBdayblessgs20%Reszd2015-10-09 14.16.14The anemones continue their amazing display!BlogBdayblessgs20%Reszd2015-10-08 13.36.51BlogBdayblessgs20%Reszd2015-10-09 14.18.08BlogBdayblessgs20%Reszd2015-10-09 14.18.23BlogBdayblessgs20%Reszd2015-10-09 14.17.54This is the last of the tulips, as well as the first blooms of a Scented Geranium.BlogBdayblessgs20%Reszd2015-10-09 14.15.19BlogBdayblessgs20%Reszd2015-10-10 08.05.42The Banksia and Fortuneana roses are throwing plenty of blooms and our daisies are looking very happy!BlogBdayblessgs20%Reszd2015-10-10 08.06.01BlogBdayblessgs20%Reszd2015-10-09 14.01.17‘Green Goddess’ has been joined by this exotic bromeliad bloom.BlogBdayblessgs20%Reszd2015-10-10 08.04.29BlogBdayblessgs40%Reszd2015-10-10 16.59.10 - CopyLots of garden tasks this week!

We planted out the new Rhododendron in front of the compost bays behind the red Azalea, the new Lemon next to the Cumquats and the Black Passionfruit vine on our neighbour’s fence, about which she is delighted!!!BlogBirthday blessings20%Reszd2015-10-09 09.03.47BlogBdayblessgs20%Reszd2015-10-08 14.00.43We transplanted the herbs to new pots and replaced the Russian Tarragon with the tastier French Tarragon, banishing the former to the vegie garden. We planted out the Heritage tomatoes, the lettuces, the red cabbages and the mixed capsicums and sowed sunflower and carrot seed.BlogBdayblessgs20%Reszd2015-10-09 14.21.14BlogBdayblessgs20%Reszd2015-10-09 14.21.32BlogBdayblessgs20%Reszd2015-10-09 14.37.58We planted the Jacobean Lily at the bottom of the steps, where its red blooms will be a real eye catcher. And we tied back the climber Clos de Vougeot, which is covered in blooms and found a home for my 3 metal fairies in the shady reading nook.BlogBirthday blessings20%Reszd2015-10-26 16.29.01Ross found a perfect spot for his Pink Rock Orchid in a natural depression in the trunk of the Pepperina tree, where it can be seen from all angles of the garden.BlogBirthday blessings20%Reszd2015-10-09 14.03.48BlogBirthday blessings20%Reszd2015-10-09 14.04.23And we celebrated Ross’s birthday at the end of the week. Finally, I can show you a photo of the gift I made him – a cushion covered in his favourite rain forest birds! It was so difficult finding Ross-free time to make it and I was almost caught out a number of times towards the end! He loved it !!!

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We had a great birthday dinner with friends and dear Katrina made him a spectacular chocolate cake, decorated with mixed berries, apple blossom and purple Bouganvillea and a cute little wheelbarrow, which she found in the toy shop! A great addition to the collection, though a trifle small!!!BlogBdayblessgs20%Reszd2015-10-09 19.36.00BlogBdayblessgs20%Reszd2015-10-09 19.37.22BlogBdayblessgs20%Reszd2015-10-10 07.54.12BlogBdayblessgs20%Reszd2015-10-10 07.54.53A pod of 8 Humpback Whales even made it to the party (though a day late!). We were so thrilled to finally see some and they were so close into the shore. The adults and their babies are heading back down south for the Antarctic Summer!