As you will see, I have a good enough excuse for not getting back to my dear readers sooner. Our family has had a busy, wonderful few days. Our Babette left yesterday, so we wanted to ensure her last few days were as memorable as we could manage.
Saturday was wonderful. We all headed off to Macadamia Castle, with a detour to Ocean Shores first. Babette had visited here years earlier during her first stay with us, and it was lovely to venture back, this time with a hubby and bubby too :)
My loves, hubby and bubby, heading up to the lookout at Ocean Shores.
At Macadamia Castle, Babette and my other German teen were keen on a kangaroo feeding experience. It was a pretty windy day, and sadly, the kangaroos didn't come down during the scheduled feeding time. There were scores of noisy kids who finally left bit by bit when 20 minutes of waiting couldn't lure the roo's down from their bush retreat. Then it happened, with barely anyone left save 3 other adults, and of course, hubby, bubby and me- the kangaroos came down, giving the girls an almost private hand feeding experience. It was amazing! Patience really is a virtue!
After a great day looking at amazing Aussie wildlife, and some adorable farm yard friends, we all headed to the Reptile Show. After the show, us 3 girls (Babette, my German teen and me) posed for a photo holding one reptile each: a baby croc for my German teen, a blue tongue lizard for me, and poor Babette, her arch nemesis, a snake- or a python to be more precise. Apparently, we were the most fun the keepers have had with photos for a while. Babette took great photo's with her clenched smile and tense body. I could feel the snake coiling as she was sitting right next to me- then my lizard looked back at me, and I was afraid it may bite! It was fun/scary and a day none of us will forget for a while.
My sweet bubby got her first kangaroo kiss and pat- she loves animals. I got my wildlife and nature fix for now. Sigh, money and time well spent.
Babette was excited this little guy held her hands for a feed.
Hubby and bubby, my German teen and Babette getting up close with these gorgeous animals.
Our brave photo. Personally, I can't believe how feral and wind blown my hair is while the girls just look fabulous! Seriously though, it was a brilliant day and experience :)
Now I shall calm things down by showing you a lovely morning sky, like this one...
...and a beautiful morning beach scene, like this.
Let's get onto some cooking now. It almost feels like autumn, which means, baking (without dying of heat exhaustion) again. Yay!
Babette's last main meal with us required something special. I knew she had never tried pumpkin scones, so I got my thinking cap on to work out what I could make that would allow her to enjoy this treat with dinner. But first, here is the pumpkin scone part...
PUMPKIN SCONE WEDGE
Ingredients:
30gms butter
1 tbsp rice malt syrup
1.5cups drained, well mashed, cooked pumpkin
1 egg
2 cups whole wheat, unbleached SR flour
1/4 cup shredded coconut
pinch salt
Method:
Pre-heat oven to 200 C.
Grease and line a baking tray.
Beat together butter and rice malt syrup.
Mix in pumpkin and egg.
Add flour, salt and coconut- mix well.
Turn onto a floured board and knead gently for 2 minutes.
Gently shape into a round ball. Pat the top down slightly.
Using a large knife, cut 1/3 the way through into 8 sections.
Bake for 20-25 mins, or until golden and hollow when tapped.
Can be served hot or cold, toasted too. Or in my case, saved for a dinner accompaniment.
The finished product. Must say, I was a bit pleased with this attempt :)
And now, the main feast...
VEGETABLE CURRY:
Ingredients:
2 cloves crushed garlic
1 tsp grated ginger
1 tbsp finely chopped glace ginger
1/4 cup coconut oil
1 brown onion, thinly sliced
1 tbsp curry powder
1 tsp chilli flakes
1/2 tsp salt
1 tbsp rice malt syrup
3/4 cup coconut cream
1/2 cauliflower, broken into florets
1 can drained chickpeas
1.5 cups frozen veg (I used peas/corn/carrots)
2 large tomatoes, cut into wedges
Method:
Heat coconut oil in a pan and cook garlic, onions and both forms of ginger until golden.
Add the curry powder, chilli flakes, salt, rice malt syrup and coconut cream. Cook for a few minutes more. Add the cauliflower, chickpeas, frozen veg and tomatoes. Stir through, turn the heat down slightly and cover.
Check regularly, stirring, and adding more liquid if needed. Cook until cauliflower is soft.
Serve with pumpkin scone wedge (or rice). Enjoy!
This curry was an absolute winner with the pumpkin wedge. Comfort food taken to a healthy new level :)
Of course, what farewell would be complete with a farewell cake?!
From left, my non teen, Babette, me and my teen all gather for last photo's.
Happy/sad time.
Before emotions overload, I'll quickly divert with yet another beautiful sunrise. This was taken yesterday.
Yesterday evening was very emotional. Babette leaves us again, all too soon. Here is a family snap at the aiport. There were plenty of tears after this shot was taken.
It's not good bye, but see you later :)
I will end with another gorgeous morn, taken bright and early today. Pre- sunrise is my absolute fave time of the day- the colours are amazing.
This isn't bad either. Though not as colourful, it is definitely still beautiful.
There you have it, another installment of my life and food. Until next time, thank you for reading :)
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