I always remember my mum preparing this egg and bacon pie in our kitchen at my childhood home. Sometimes I would help her put the pie together or sometimes I would just watch. We usually had this for dinner on a Friday or Saturday night. And the best bit of the pie was the pastry bits that mum would arrange on the top. Mum would always put enough on top so my sister and I would get some each.
I finally got around to harvesting my parsley plantation on Sunday.
Hubby watered the parsley in the morning. The sun came out which was perfect for drying the leaves. Then by mid afternoon I pulled all the parsley out with the help from miss 6 and master 9.
Last year when I dried my parsley I used my dehydrator. I didn’t have as much parsley as this time, but it took awhile for the parsley to dry. The dehydrator method took 9 hrs and then it still wasn’t done so I had to leave it overnight then put the dehydrator back on in the morning.
This time I decided to use the traditional drying method by hanging it upside down in a dry place.
Things you need:
Garden or Kitchen scissors
A large container or something that is suitable for collecting the parsley
Garden or Kitchen twine
A dry space that is either inside or outside
Brown Paper Bags
1. Gather your parsley harvest and make sure it is dry.
2. Put them into loose bundles and secure the stems with the twine to assure that the bundles stay together.
3. Using brown paper bags, cover each bundle with the bags. Make sure that you cut some slits into the sides to allow for enough air to flow around the parsley. The paper bags keep the parsley clean and to prevent the parsley getting mouldy. Check occasionally to make sure there is no mould and, if need be either cut more holes in the bags or remove them.
4. Hang upside down in a warm, dry place. The parsley should be dry and brittle in approximately 2 weeks.
5. Collect all of the dried bundles and place on a sheet of baking paper.
6. Remove all of the discoloured/unhealthy leaves.
7. Crumble the dried leaves on the baking paper.
8. Store in an airtight container or glass jar in the cupboard.
Do you dry your own herbs? What method do you use?
It’s been a bit quiet here on my In The Garden posts. I am busy trying to make some more veggie growing space in our backyard. The area needs that right amount of sun and shade. Then it has to be protected from the wildlife so the seedlings can grow without being eaten or destroyed. I have found a spot and it is currently getting ready for some new veggies. I would love to share the space with you next week. So for now I will show you some photos of the blossoms that are blooming in our backyard, spring is here!
Have you joined in with In The Garden? You can share anything about your garden or someone else’s. It could be the kids playing outside, a visit to a garden nursery or any new plants you have planted. You don’t have to have a veggie garden to share.
You can now join in with me via Instagram. You can just share your garden photos and tag using #_inthegarden_
I would love to see what you have in any garden. Just add your link below.
Happy gardening and enjoy your weekend.
These are sooo goood! Just three ingredients and you have little clusters of choccie goodness. Cranberry Cashew clusters are easy to make, all you need to do is melt, mix and set.
- 375 gms dark chocolate melts
- 140 gms dried cranberries
- 150 gms cashews
- Melt the chocolate in a large bowl (I followed the instructions on the chocolate packet and I used the microwave)
- Once the chocolate has melted, add the cranberries and cashews and mix well.
- Drop 2 teaspoonfuls onto a baking tray lined with baking paper.
- Leave to harden at room temperature.
- Once set you can indulge in a few while putting them in a container!
Place 375 gms of chocolate in a bowl and meltOnce melted, add the dried cranberries and cashews and mix wellDrop teaspoonfuls onto a lined baking tray and leave to setThey are ready to eat!Just perfect for a little treat with your afternoon coffee or tea
Sometimes for variation I add some chopped up marshmallow and use peanuts instead of cashews. You could probably use sultanas instead of cranberries too.
You can make any different combinations and add a whole lot of nice things in. Just make sure you have enough melted chocolate to cover the extra ingredients.
Do you make any little treats that just have a few ingredients?
Joining in with Chantille Fleur for..
I can’t believe that August has finished and we are now into September. I am a bit late posting this, but I promised to share with you week four. So here goes,
Here is my week four of…Day 23 Adornment.. my late nanny’s bracelet Day 24 Memory.. my childhood toyDay 25 Little.. my little brown teddy bearDay 26 Morning.. my start to the day once kids are at schoolDay 27 LinesDay 28 Something new.. some new vintage findsDay 29 NatureDay 30 SoftDay 31 Love.. is home
So that is my last week of The August Break 2014. I had so much fun joining in. I look forward to next years August Break.
I loved sharing with you all my photos, and I hoped you liked looking at them.
I love baking, it brings joy to my kids, my family and myself. The pleasure of making something for someone else and seeing them enjoy it makes me happy.
I have been baking ever since I can remember. I loved helping mum in the kitchen. We made lots of wonderful recipes together and always had something yummy for our lunchboxes. In high school, I chose the cooking class and loved it. I have always wanted to create my own recipes. And until recently I started to do so. The recipe today is one of my creations, and I am really happy with how it turned out. I made this Apple and Cinnamon cake on Sunday for our afternoon tea. My cake testing team sat down, and I sliced each of them a piece and waited for their review. They loved it! They all went back for a second slice. So, today I am going to share with you my own Apple and Cinnamon Cake recipe, enjoy!
- 2 cups self raising flour
- ½ cup sugar
- 1 tsp ground cinnamon
- 125 gms melted butter
- 2 eggs
- 1 tsp vanilla essence
- 1¼ cups milk
- 1 to 2 apples, peeled and sliced (I used golden delicious)
- raw sugar for the top of the cake
- Preheat oven to 150°C fan forced/ 170°C
- Line a 20 cm/ 8 inch round cake tin with baking paper.
- In a large mixing bowl, add flour, sugar and cinnamon, mix gently until combined.
- In a separate bowl/measuring jug add the eggs, milk and vanilla essence, whisk together.
- Add the egg mixture to the flour mixture and mix until combined.
- Then add the melted butter and slowly mix in.
- If using an electric mixer, beat on low until combined or combine together gently if mixing by hand.
- Pour cake batter into the cake tin.
- Arrange the sliced apples on top of the cake and sprinkle with raw sugar over the top.
- Bake in oven for 55 mins or until the centre is cooked.
- Remove the cake from tin and place onto cake rack to cool.
The cake was a success! It was light and moist. There is a slight cinnamon taste which we loved. If you want a stronger cinnamon taste then you can add some more. The apple on top with the raw sugar was yummy. The kids even enjoyed the topping when sometimes they don’t want anything on top. The cake was really nice warm too. The leftover slices were still nice and moist the next day so a plus for the kid’s lunch boxes.
I hope you enjoy baking this cake as much as I did.
I got out of bed this morning, did some morning stretches and felt a twinge in the shoulder area, 2 seconds later there was pain. So I’m sitting on the couch now trying to type this with one hand. I was hoping to post my Apple and Cinnamon cake recipe today, and I feel terrible that I can’t.Hopefully, I can get enough rest today and share this recipe with you tomorrow.
Trying to rest my arm,