Postcards from Park Rynie.

Thank You Friday









Thank You Saturday







Thank You Sunday






Thank You Monday

we spent some time away from the Cottage this Easter weekend..

 

Oh, to those that do celebrate - Blessings for Easter. 

Belated, again, I know. Finding moments to share in the evenings or mornings are not as often as I sometimes hope for. 

Moments from our time away at Park Rynie were perfect. The winds played their part and only whipped through the waves on Friday and Monday but the rest of the time our smallest one could play to her hearts content. Quite different from the time before when we were in Shelly Beach - Do you remember that? 

We managed to get to the beach each day at low tide and on Saturday (the best beach day of them all) even I was able to get into the rock pools with them all and soak up precious sea minerals and vitamin Sun, while tiny reef fish swam about my toes, all the same time. 

Absolute Perfection.

We really do need to this more. Do more of this recharging of all the senses and stabilizing of emotions at the ocean! 

Thank You March.

Recipe for the Perfect Curry

I know it has been a while since I last updated. 

In the midst of Tristan leaving us for China and non-stop rain through the month, I honestly haven't had a spare minute to think. When I do, it's the fastest 5 minute share on our Facebook page or a flick of the forefinger through our Instagram feed. Both ever so quick and of course accessible on the go because they are loaded on my cellular. 

The mornings are certainly cooler and so much darker than before as with the early evenings. Today is even more so, thanks to the lingering cloud cover, that the kilo of beef curry cuts in the freezer beckon to be cooked up. And, I know I have the perfect recipe just for it. It has been patiently waiting for this perfect moment. Cold and cloudy with the chance of spicy aromas of Ginger, Cumin and Garlic and Cloves...

What You Will Need :

1kg of any type of Meat, Fish or Vegetable

Oil or Ghee for braising

Onion, Garlic, Ginger

Spices - Cumin, Coriander, Pepper Cinnamon and Cloves. 

Star Anise and Bay Leaves

Masala and Chilli powder

Tomatoes and Water or a couple of tinned variety.

and fresh Coriander to garnish.

 

Heat up your Dutch Oven pot (or any pot) with Ghee or Oil and braise about 2 Onions. Add Cumin, Pepper, Cinnamon and Cloves - about 1/4 to 1/2 teaspoon of each. You will eventually know which to add more of or less of as you go along and make more Curry dishes. Once golden, add Garlic and Ginger then your Meat, Fish or Vegetables and braise well. Sprinkle Chilli powder and half a teaspoon of Dhania powder (also known as Coriander), 2 teaspoons of Salt and the same of your brand of Masala. Again with the Masala and Chilli Powder I add tablespoons as my tribe are spicy hot humans. Maybe start off with a couple of teaspoons (or just one) and see how you go along. Braise all together then add Tomatoes and Water as needed. I add quite a few. In this recipe I added about 6 which I had blanched in boiling hot Water to help in removing the skins but you can use tinned Tomatoes too. I usually add a tin sometimes 2 depending on how saucy I want the finished meal to be. Throw in some Bay Leaves and a couple of Star Anise. Pop on the lid and let cook for 20 minutes on a low heat. 

Serve with Rice or Roti and Sambles.

Garnish with fresh Coriander Leaves.

Serve, Eat & Enjoy!