Christmas means… it is mince pie time! I love mince pies and I had such success with my mince pies last year. On Sunday, I finished my first batch of mince pies for 2013. They taste delicious, but they were … Continue reading
Hi there, I have been neglecting poor Little Ivy Blog as I have been very busy crafting in anticipation of the Made ‘n’ Thornbury market this weekend. A great place to buy your Christmas presents without having to venture to … Continue reading
We went camping in the Grampians a few weeks ago. You may remember my post about following the kids around all weekend (see here). While following, I also managed to admire the amazing landscape around us. The views were spectacular. … Continue reading
What are you doing on the 7th December 2013? Coming to the Christmas Made ‘n’ Thornbury market did you say??
Excellent. I will see you there as I am participating in my 2nd market ever.
You will find us at Leinster Grove (see the flyer attached).
I will have bibs, taggie toys, necklaces. mobiles and recycled timber height charts for sale.
Come and say hi!Pin It
After I made my ricotta cheese (see here) a colleague from work suggested that I try making my own yoghurt. A number of people had previously suggested this to me but I must admit I was nervous. A) I have eaten a lot of ordinary yoghurt in the past and I didn’t want a repeat of that. B) I didn’t want to poison us!
Anyway, a little research revealed that it is actually super easy to make your own yoghurt, especially as we own an Easi-yo so we have a ready made thermos to keep it warm overnight.
I did make a rookie error – in my haste to purchase some nice yoghurt to make my first batch from I accidentally bought some sheeps milk yoghurt. Even so, our first batch was surprisingly delicious.
In fact, making yoghurt is so easy I am currently making a batch while I type this!
What you need…
- 1 litre of milk
- 3 tablespoons of yoghurt (you can use a previous homemade batch but all the advice I read online said that you need to buy commercially again after 6-7 batches)
- a heavy based pan
- a thermometer
- a thermos or something to keep your pan at about 40 degrees for at least 5 hours.
The how to…
- Pour your milk into your heavy-based pan and heat to 80 degrees – stirring every now and then so that nothing sticks to the bottom of your pan.
- Leave your milk to cool to about 45 degrees – some people put their milk in an ice-bath for this stage but I just left it to cool and it worked just fine.
- Remove 3/4 of a cup of milk and stir in the 3 tablespoons of yoghurt until smooth.
- Add the milk/yoghurt mixture back into your milk and stir thoroughly.
- At this point you need to keep your milk warm for at least 5 hours. I added hot water to my thermos and filled a plastic container with the milk which I then put in the warm water bath. I have heard of other people wrapping their pan in a hot wheat bag and a number of towels. I have also heard that some people have an oven which can be as low as 4o degrees and they keep their yoghurt there (mine does not go this low).
- Leave your yoghurt to culture overnight (or at least 5 hours).
- Serve with fruit, muesli, honey or with some cucumber and mint on the side of a spicy dish!
Last weekend we went camping in the Grampians in Victoria, Australia. I spent a lot of time following Mae and her friend Ash around. The dads also spent a fair bit of time slowly strolling and following the kids. Such … Continue reading
There comes a time when every baby becomes obsessed with tags. They just ignore all their toys and instead suck on the tags of the toys. That is where taggie toys become an absolute joy. Today I listed a bunch … Continue reading
Summer is here.
Is it too early to say that? With this gorgeous (albeit a little windy) weather these past few days, I realised that Mae has no summer shorts.
Luckily, I had a couple of hours spare this afternoon and so I made a couple of pairs and they are TOO cute!
I used the Fuddie Duddies pattern again (see here). However, given Mae’s tiny hips and skinny legs I altered the pattern a little. I made them shorter and slimmer down the leg. I also made the 6-12 month size and they seem to fit. Boy is she a little one!
I am sure many of you have cooked osso bucco before – but it is one of those things I have never tried. However, it is cheap and cheerful and on my new domestic goddess list and so Sunday night I made it. It was a wintery night in Melbourne so the perfect night for it.
This is one of those foodie things I should have known, but I didn’t. Osso bucco is veal shank cut crossways. I have successfully cooked lamb shanks many times so I knew what the key would be- cook it for at least 2 hours! This is a great meal for kids as the meat is so soft it is like mince and if they are anything like Mae will devour it.
I used our Le Creuset for this and I am starting to wonder how we ever managed without one I have been using it so often. You could however cook this in a moderate oven.
Most recipes on the net were pretty similar so of course I adapted bits and pieces from a few. Here is how I made it – it was an absolute hit.
PS. Osso bucco is delicious served on creamy mashed potatoes with a glass of wine.
PPS. Oso in Spanish is bear – I know this from reading Mae her Spanish alphabet book – it is one of the few words that she knows in Spanish but not in English. I promise I didn’t cook bear, it really was veal!
What you need…
- olive oil
- 1.5kg of osso bucco (veal shanks)
- 2 brown onions
- 3 cloves garlic, crushed
- flour for dusting the osso bucco
- 2 carrots
- 3 sticks of celery
- 1 tin diced tomatoes
- 1 cup white wine
- 1 cup stock (I only had chicken on hand and it was fine)
- 1 bunch of broccolini (not strictly necessary or traditional but extra vegies are always good when you have kids!)
- 3/4 bunch of parsley finely chopped
- food processor
- Le Creuset (or similar)
The how to…
- Finely chop your onion, carrots and celery in your food processor. (Of course you can do this by hand but Jamie Oliver has taught me the time saver of doing it this way – although not necessarily the time saver for the person who has to do the washing up!).
- Put a little oil in the bottom of your Le Creuset and then cook your diced vegetables and garlic until they are soft and golden, then remove and set aside.
- Add some salt and pepper to your flour and then coat your osso bucco. Add a little more oil to your pot and brown your osso bucco.
- Add your vegetables, tin of tomatoes, stock and white wine. Bring to the boil and then simmer for 2 hours.
- Chop your broccolini and add to the pot.
- It is ready when the meat is falling off the bones.
- Serve with your potato mash, topped with the parsley. Yummo.
A few weeks ago I posted about the meerkats at the Melbourne Zoo (see here). It won’t surprise you to hear that when we visited the meerkats we also visited a number of other animals. This animal photography is hard work! I still have some practice to do but I am sure we have many more trips to the zoo in-store in the next few years (and maybe another batch of photos next week).
Sharing with: Weekly Top Shot and Simple Things SundayPin It