Rather than post up two weeks worth of recipes, here are some highlights and pictures, let me know if you'd like any recipes and I'll post it up:
Sitting around the fire while our neighbour Greg tries to coax one of the local, very fat, possums down from a nearby tree with a banana (he was later successful, at a cost of one inadvertently gnawed finger).
A lovely Sunday evening spent with hubby and our friend K; citrus glazed poached chicken resting on a bed of steamed beans and butter-roasted fennel.
One lazy Sunday morning, I threw together a damper loaf using ginger beer - very crumbly and crunchy outside crust; lovely and soft inside.
Today started with some fresh organic leeks pulled from the garden...
...and ended with a lovely, rich, boeuf bourginon (recipe below).
I made this lovely garlic and rosemary studded foccacia to mop up the bourginon gravy, which complimented the garlic and rosemary flavours in the stew.
Boeuf bourginon using mum's relish:
1 kg diced steak (you can use a cheaper cut - the cooking time will ensure it becomes soft)
two smashed garlic gloves
three leeks, washed and sliced (white only)
four medium carrots, chopped into big chunks
7 chat potatoes, halved (unpeeled)
handful of large sized button mushrooms, quartered
one cup red wine
a jar of random relish or chutney from your pantry - I used one of my mum's many contributions, a sweet plum relish (you could buy one from the supermarket or local farmer's market if you don't have any)
2 cups beef stock
salt and pepper
3 tsp cornflour mixed with water to make it a paste
two stalks rosemary
Coat the beef in flour seasoned with salt and pepper, brown it in a heavy bottomed casserole dish with a splash of olive oil and set aside. Saute leeks, then add beef and all other ingredients back into the pan. Put the lid on and place it into a 160C oven for 1 & 1/2 hours. Take it out and give it a stir, add the mushrooms and the cornflour mix, then put back in the oven for a further 20 mins.