Another beautiful day

Hello yet again!

I'm back after only one day, eager to show off the amazing morning I had. 

Look at this gorgeous scene- my bike, parked on the beach at sunrise. Sigh. Life is good. I am grateful hubby watched bubby so I could duck off early, actually for a trip to the bank, with a slight detour on the way :) 

I love this sunrise! It's the first one I have had on the beach for the longest time. My bubby slept reasonably well. I did get woken a few times, but only attended to a dummy replacement call twice. The time she kicked her little legs for over half an hour around 3:30-4am, I ignored, as best I could. It worked- she dozed off again 'til nearly 6- Yes! I was planning on getting up early to exercise. Not quite a full nights sleep, but near enough. This was the best reward. 

When home, my non teen came over for a breaky. Apparently, my Instagram post of yesterdays gluten free banana cake with an abundance of berries tempted her, so guess what her mumma made her today :) I, however, had this  green smoothy- yum!

Some craft projects I had planned today just didn't eventuate. While bubby slept well this morning, I did a few more loads of washing and putting clothes away- making the most of the time I had. When bubby woke- the day got hectic. Someone was a little demanding and clingy, and you've just got to go with at times.

I did manage to get out and start sorting my abundance of projects- can't wait to show you what I am planning via Hank & Petal. If I get time to sit that is.

Instead of craft, I cooked again. Slow cooked actually. The house smelt interesting due to the flavours involved, but oh what a result! Look below...

Slow Cooked Corned Silverside

Ingredients:

1.5 kg beef silverside,

400mls liquid stock, 

1/2 tsp peppercorns,

2-3 bay leaves,

1 stick cinnamon,

1 heaped tsp sweet paprika,

1/2 tsp salt,

4-5 cloves,

1-2 tablespoons apple cider vinegar,

enough water to cover.

Method:

Remove silverside from wrapping and wash.

Put into a large, deep pot.

Place in all of the above ingredients, cover with water and bring to the boil.

When boiling, turn heat down to lowest setting, cover and simmer for 2-3 hours. Basically, just set and forget.

When cooked, turn heat off and let sit for half an hour. Then remove from pan, discard liquid, and slice meat as thinly as desired. 

I like slightly meatier pieces.

Refrigerate until needed, or freeze excess in serving sizes.

Perfect for lunches or as a quick dinner with veg.

The finished meat- the fat has separated and isn't on the meat anymore, but all the flavour is there. 

This meat is sweet and tender. Slice and store- ready to eat, or frozen 'til needed.

Now, let me show you another experiment of sorts, my marinated fish for tonight's dinner...

Spicy Coconut Fish

Serves 2-4

Ingredients:

Marinade

4 white fish fillets

1/4 cup coconut cream or milk

1 tablespoon freshly ground coriander seeds

1/2 fresh red chilli, sliced

1-2 tbsp tamari

1 tsp grated ginger

1/2 tsp sesame oil

Topping:

2 crushed cloves garlic

1/2 red onion, thinly sliced

3 stalks celery, sliced thinly

1 tbsp coconut oil to grease dish

1/3 cup boiling water

Method:

Mix marinade ingredients together and spoon over fish.

leave for at least 30 mins, but 2 hours is better.

Pre-heat oven to 180 degrees C.

Grease baking dish with coconut oil.

Place fish and marinade into dish, cover with garlic, celery and onions. Pour water over fish.

Cover with foil and bake for 40 mins.

When cooked, serve over spinach or another favourite green (I only had spinach left), using liquid and all from dish. Top with a squeeze of lime and coriander, and extra chilli if desired.

The fish pre-oven.

My non teens serve- minus lime and coriander. I forgot to add the lime, and I have run out of coriander. 

The soup base is great- it partly cooks the spinach, and adds another layer to the meal. Very satisfying and ridiculously healthy :)

Well, that's another day down already! As you know, tomorrow is a new day, and I will be cooking up a storm and bringing you the details soon enough. Until I do, thanks for reading :)