Thursday, 7 September 2017

Wild Nettle Harvest



Spring has just begun here in Melbourne, winter seemed to fly by this year. On one of our walks around the neighborhood Mio and I discovered a patch of nettle growing. We came back with India equipped with gloves, a bag and secateurs so we could harvest some of this amazing wild food. Urban living at it's finest!










Thursday, 12 May 2016

Little Bear Cape


I didn't plan on this little project, I just wanted to test out the hood design for something exciting I have planned for Mio's birthday. But after rummaging for some test fabric and sewing it together I decided to go all out and turn it into a finished piece. I used fabric from a bag of mixed bits that my in-laws gave me, so all it cost me was my time which is always a bonus.



Friday, 6 May 2016

Crochet Shorts


I love making crochet shorts, and kooky granny square shorts are the best. I have two pairs I made for myself that always get compliments from people in the street and I absolutely love them. I made these from the leftover yarn from all the rompers I knitted for her in her first year so it was a great way to use up some of the bits in my yarn stash.





Saturday, 30 April 2016

Drawing Development 2 Years 10 Months

Mio is continuing to show her love and skill for drawing. Here's some My Neighbor Totoro inspired drawings she did this morning.

Totoro


Another Totoro (this was the first one she drew)


The Cat Bus
 

Thursday, 28 April 2016

Gluten Free Focaccia



Creating gluten free bread and cake recipes seems to be my favorite thing to do in the kitchen at the moment. I'm really excited about this bread, it has a great texture and is really easy to throw together. It has a lighter texture than my buckwheat bread and is probably my favorite of the two. I haven't tried making it into a loaf but it works well as a focaccia, as well as little bread rolls made in mini muffin tins for picnics. I've tried other toppings like basil, garlic and cheese, and spinach and cheese which are both delicious.

The risen dough and the prepared baking tray.


The dough in the tray ready for the toppings.


Ready for the oven.






Bread
1 cup brown rice flour
1 cup tapioca starch
1/2 cup buckwheat flour
1 tbsp psyllium husks
2 1/2 tsp yeast
2 tsp sugar
1 tsp salt
1 1/2 cups warm milk

Topping
3/4 cup olives and sundried tomatoes
1 cup grated cheese
fresh basil to sprinkle on top

polenta for sprinkling on the bottom of the baking tray

Measure dry ingredients for the bread into a bowl and stir to combine. Warm milk on the stove (you should still be able to dip your finger in and hold it there without burning yourself) and then add to the dry ingredients. Stir until well combined, the mixture should resemble a thick batter. Leave in a warm place to rise for 1 hour.
Preheat oven to 230 degrees Celcius. Slice the olives and sundried tomatoes. Finely dice the basil and grate the cheese. In a 20x30cm non-stick slice tray sprinkle a small amount of polenta on the bottom.
Spoon small amounts of the dough evenly over the base of the tray and spread to cover. Cover the top of the dough with the olives, sundried tomatoes, basil and cheese and leave to rise for another 10 minutes.
Bake for 15 minutes and then leave to cool in the tray for a few minutes before transferring to a cooling rack.

My very patient 2 year old waiting to eat while I snap a few photos.

Sunday, 17 April 2016

Little Pants for Mio


I found some cute corduroy fabric in an op-shop recently for $1.25 and knew exactly what I wanted to do with it. Paired with some purple stretch fabric my in-laws gave me, I thought it would make great pants for Mio. I drew around the shape of some of Mio's pants for a rough pattern, altered the length for the leg bands and took a bit off the top for the stretchy waist band. The pants came together really quickly, I love little projects like this that are quick and easy. Now on to the thousand other clothing ideas I have swimming around my head.

Playing in the backyard kitchen.




Through the overgrown garden and into the cubby, life is full of wonder.  



Monday, 21 March 2016

Gluten Free Vegan Buckwheat Bread


In my 6 or so years of living with Coeliacs I've had countless baking failures in the pursuit of creating baked goods that are easy to make, don't crumble to bits, are free of thickeners and gums, don't contain eggs, and don't have a list of ingredients that's longer than my weekly shopping list. I know, that's a long list of ideals and gluten free baking is not usually the easiest of cooking endeavors but I've finally created a bread that I can make a sandwich with, tastes delicious, fulfills all my ideals, and has the added bonus of being really quick to put together.



3 cups Buckwheat flour
3 cups Tapioca starch 
1 Tbsp Psyllium husks
2 tsp Yeast
2 tsp Sugar
2 tsp Salt

3 cups Water (warm)
1/3 cup Olive oil

Mix dry ingredients together in a bowl then add water and oil and stir to combine into a thick batter. Pour mix into an oiled and floured bread tin and leave to rise in a warm place for 20-30 minutes before placing in a preheated oven at 180 degrees for 50 minutes (will probably only take 30-40 minutes in a fan forced oven). Once cooked leave to cool for a couple of minutes before turning out onto a cooling rack. Leave to cool or slice while still warm.


My little munchkin blowing the bread to cool it down.