Today is the last day of winter and anyone that knows me knows that I totally love winter, I love wearing big coats, gumboots and cooking comfort food.
This winter was so different from any other winter we had lows and highs, this winter we got the Flu, the real flu, the munchkins and I were in Quarantine for what felt like the longest time and even though we weren't in quarantine for long it took a long time for me to recover and to feel like myself.
On the plus our winter vegie patch was amazing better than any other year I guess that's what happens when you spend loads of time looking after the vegies (mainly because we were so unwell to go anywhere the house and the garden are thanking us for it). We had loads of tomatoes, yellow button squash, brocollini, cabbage and my fav snow peas they never made it inside I just sat on the edge of the vegie patch and ate them by the handful.
It was a hard winter indeed but we always have to look at the bright side and that was I got to spend lots of quantity and quality time with the munchkins, we were crafties, cooks, bakers, gardeners and couch potatoes.
On this last day of winter our home looks tidy, we have loads of homemade birthdays cards in the off chance we get invited to a birthday party, our vegie patch was good to us and we are healthy.
Well as I write this I have two boys playing soccer inside the house apparently the chandelier is the goal...some things never change with the seasons.
On that note I better go and referee...... and tomorrow is the first day of Spring I wonder what the next few months have install for us.
Cheers
Karla
We are on our last leg of winter and finally it's actually feeling like winter here in Brisbane, we have had rain the weather feels cold and windy what better excuse than to have some warm hearty food.
I made this soup the other night just with bits and pieces I had from the pantry, fridge and the vegie patch it was a big hit, Farmer Joe and the munchkins could not have enough.
INGREDIENTS
2 teaspoons olive oil
1 brown onion, finely chopped
1 litre of vegetable stock
2 x 400g tinned tomatoes
2 medium carrots, diced
2 potatoes diced
1 large zucchini diced
6 yellow button squash
1/2 cup pasta
1 cup of grated tasty cheese to sprinkle at the end.
METHOD
1. In a large pot pan heat olive oil and sauté the chopped onion
2. pour vegie stock and tomatoes into the pot, bring to simmer then add carrots, zucchini, potatoes, squash, pasta and cook on medium heat for approx. 30 -35 minutes until pasta is cooked stirring occasionally.
3. Serve and Sprinkle the grated Tasty Cheese
SPECIAL NOTES:
For a Gluten Free option - used gluten free pasta ( give the pasta a quick rinse under cold water first) or replace the pasta for some tinned cannelloni beans.
If you want to make it healthier replace the tasty cheese with some chopped parsley, I was pushing my luck on that one. Either topping is yummy!!!
IMPORTANT: if you use these items the soup only needs approx. 20-25 minutes cooking time.
Enjoy,
Karla
Our daughter, baby munchkin turned two today, I can not believe how fast these last two years have gone, she is so cute and super cheeky and a good girl, she is loud and loves to smile and laugh.
Her birthday started with her new pink car which she loved, we had the most beautiful dress made by Victoria Blue. We decided to just have our little family to celebrate her birthday with a little tea party, with all her favourite foods, strawberries, quiches, cheese, and hot chocolate. We had so much fun.
Our baby munchkin you made our family complete and we love you so much.
Happy Birthday!!!!!!
Lately I have been sent some photos of people trying my recipes which I am delighted to hear about, one of my instagram followers @blossomcreek send me this photo of one of my recipes she modified from my chocolate gluten free cupcakes, she made into a small cake and how fab does this look.
Why don't you give it a go?
I am off to a fete I hope you are having a fab weekend and enjoy baking.
Cheers
Karla
