Pumpkin Buttermilk Scones

Pumpkin Buttermilk Scones

After Mother’s Day on Sunday you may have some roast pumpkin swimming around in your fridge. Or maybe you totally forgot Mother’s Day and are looking for a way to make it up to the person who gave you life! Either way, these  Pumpkin Buttermilk Scones are delicious!

Mother’s Day was a bit of a non event in our house. Legoman went to work and Possum and I went to a birthday party. I did get to stay in bed an extra 30 minutes and we had croissants for breakfast. Win! Possum gave me a very sweet book called I Love You Mummy and Legoman gave me/us welding gloves, a small shovel and a metal bucket. Romance hey! The romantic thing is that they are all used with our fire place, and they have already been put to good use.

The scones were made for the birthday party Possum and I went to, which was a combined 2nd birthday party for Possum and a few of her little buddies. We had such an amazing afternoon on a friend’s property in the Kanimbla Valley. Amazing views, a beautiful large creek, heaps of space for happy toddlers plus we even all chipped in and got a jumping castle. Needless to say poor Possum was beyond tired by the time we got home.  And the scones were a success!

These Pumpkin Buttermilk Scones are great for kids as they are low in sugar and actually have some veg in them. If you like you could play around with the buttermilk and pumpkin ratios if you want more pumpkin in there. Possum and I just had to do some quality control when they came out of the oven! Yummo!

Pumpkin Buttermilk Scones – makes 12-15

2 cups self raising flour

1 Tbsp caster sugar

pinch salt

60g butter chilled and chopped

3/4 cup buttermilk

freshly grated nutmeg ~1/4 tsp

1/3 cup roasted pumpkin

extra buttermilk for brushing

Preheat oven to 220°C standard/200°C fan forced. Line a baking tray with baking paper.

Add flour, nutmeg, sugar and salt into a large mixing bowl. Combine. Using your hands, rub the butter into the flour until the mix resembles fine bread crumbs (I used to love doing this as a kid growing up).

Make a well into the centre of mix. Add buttermilk and pumpkin. Use a butter knife to combine until it forms a sticky dough. Turn out onto a floured surface (also put a little flour on your hands). Knead gently until smooth.

Press out the dough until ~2cm thick. You can either cut into desired number of scones or use a cutter to make shapes (I did love hearts, surprise surprise!). Place the scones on the baking tray so that they are just touching. Brush the tops with some buttermilk.

Bake in the top half of the oven for 12-15 minutes or until golden.

Serve with butter, ricotta or even mascarpone for a special touch of yum!

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Oven Baked Pumpkin, Leek and Millet Risotto

oven baked risotto

As a working mumma, my favourite part of my working day is coming home. And not because I’m getting to leave work (which some days I can’t wait to get out of there!), but because as soon as I step through our front door I hear… “Mummy’s home!!! It’s Mummy!! Hello Mummy!!” and have a little bundle of curls come running with her arms wide ready for a big cuddle. Not much can beat that. I have friends with bubs much younger who can’t crawl or talk or who are literally one week old and it’s like knowing that the awesome scene in a movie is coming up in a room of first time watchers. Smiling on the inside and the outside knowing that so much awesomeness is ahead for them.

How that relates to tonight’s recipe I have no idea. But to all you mums who may be having a hard time at the moment, the craziness will pass. The feeling overwhelmed isn’t forever. One day that little face is going to say “I love you Mummy” or you’ll be dancing together in the kitchen, shaking maraccas and trying hard not to cry at how freaking awesome being the mum to YOUR child is.

Now the feels are out… here is some warming autumn food to fill your belly with love.

Oven Baked Pumpkin, Leek and Millet Risotto – Serves 4

1/2 cup arborio rice

3/4 cup millet

500g piece of pumpkin peeled, deseeded and chopped into 1cm pieces

2 tsp dried mixed herbs

olive oil

salt and pepper

1 leek sliced into 1/2 rings and well rinsed

1 Tbsp butter

Zest 1/2 lemon

3/4 cup grated parmesan + extra for serving if desired

1L vegetable stock (I used 1.5 stock cubes to make this up)

Preheat oven to 200°C fan forced or 220°C conventional.

Place pumpkin, dried herbs, salt and pepper with a good glug of olive oil in a baking dish (you will use this dish to hold the whole risotto, I used a large pyrex baking dish). Stir to combine. Place in the oven to roast for 15 minutes.

Meanwhile, add butter and 1 Tbsp olive oil to a medium saucepan over medium heat. Add leek, cook stirring until soft and golden ~ 5-8 minutes. Add rice and millet, stir to coat grains. Add hot stock. Bring to a simmer. Take off heat and stir in parmesan.

Add rice mixture to the roasting pumpkin. Stir to combine. Cover with foil and return to oven. Bake at 200°C for 30 minutes, then remove foil. Continue to bake for another 15 minutes, the excess liquid will soak up and the top will get just a little crunchy. Enjoy!

My little bundle of awesomeness xxxx

My little bundle of awesomeness xxxx

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Fridge Clearout Challenge

At the end of every week there is the leftover, scrap, random containers of food challenge to navigate prior to doing the weekly shop on Monday morning. Sometimes this is a delicious treasure hunt if what you’ve cooked during the week has been a hit! But other times, like tonight, you stare at the leftovers on offer and think that a piece of toast might be a better option.

There is the Italian Sausage and lentil stew that I did in the slow cooker last night. Possum wasn’t a fan, Legoman wasn’t a fan. I must’ve been hungry as I quite liked it…

There is a BIG container of the Beef and Beer Stew I made earlier in the week (with a kilo of lovely organic beef!) which tasted quite horrible. So disappointing. Still figuring out how to redeem that one.

And then there was the big piece of Jarrahdale pumpkin which was meant to go into a Pumpkin, Chickpea and Lemongrass stew that never got made.




Pumpkin, Fetta and Lentil Pie!!!!!!!!!!!!!!!!!!!!!!!

I am proud to say this was a winner! My own recipe too! Possum loved it. I loved it. And it was super easy to make.

I thought we had puff pastry (in my head there is an endless supply of it in my freezer), turns out we only had shortcrust. So I made it more of a pastry sandwich than a pie, but if you went to a fancy restaurant they would’ve called it a pie!

Here we go…

Even tasty on its own!

Even tasty on its own!

Pumpkin, Fetta and Lentil Pie

500g piece of Jarrahdale Pumpkin, or another strong flavoured pumpkin

400g tin of brown lentils, drained and rinsed

70g Greek Fetta cut into small cubes

2 cloves of garlic crushed

2 Tablespoons tomato chutney

1/2 cup frozen peas

black pepper to taste

2 sheets frozen shortcrust pastry

1. Place whole piece of pumpkin in oven at 160C for 1-2 hours. If you don’t have much time, cut the pumpkin and roast hotter for less time. Possum and I spent the time outside pulling out weeds then vacuuming the house.

2. Take pumpkin out of oven, scoop flesh into a bowl. Discard seeds and skin.

3. Stir in lentils, fetta, chutney, peas and pepper.

4. Cut (or break, as I did) the frozen pastry sheets into desired shapes. Place into oven at 180C for 10 minutes.

5. Take pastry out of the oven, top every second piece with pumpkin mix (more is better), place a second piece of pastry on top.

6. Return to the oven to bake for a further 10 minutes or until golden.


I would suggest serving with a green salad on the side if you have the right stuff available.

How do you take a good photo of this??? Here is the finished product.

How do you take a good photo of this??? Here is the finished product.

Pumpkin, Fetta and Lentil Pie

Affordability : EXCELLENT. Pumpkin will cost you about $1, Lentils $1, fetta $2, peas 20c. Pastry is also only a couple of dollars and as its a frozen product, something you can buy on special or in bulk and keep for a long time.

Time Factor : MODERATE. You do need the time to roast the pumpkin, but you could use leftover pumpkin from a roast dinner, or make it a day ahead if you know your schedule in advance.

Complexity : LOW. Very easy, join in your kidlets to stir and scoop.

Deliciousness : EXCELLENT. Surprisingly full of flavour!

Mess : LOW. One or two baking trays and a bowl and spoon.

Tummy Filling Factor : MODERATE. Bulk out your plate with a lovely fresh green salad. Possum ate half an avo with hers.

Possum Friendly? YES. She ate all of it!! I cut it up into small squares for her. She had fun pulling the two pieces apart, picking out the peas and cheese, mushing the pumpkin and lentils. She is also having a really good try with cutlery. Tonight she was attempting to chop her dinner with a full sized dinner knife. The shortcrust pastry thankfully cracked and crumbled at her effort 🙂

Would I make it again? Yes, probably after a busy day.

Leftover Pies

I challenge you to think of a food that isn’t yummy when teamed with pastry… Anchovies? A tart! Strawberry yoghurt? Pastry dip sticks! Steak? Beef wellington! The list goes on and on! If you do think of something, leave a comment, enlighten me!

So it’s the end of a week, when there is food to be used up before the weekly shop and cooking cycle begins again. What better way to use up that food than to surround it in golden buttery puff pastry. The main items that needed eating this week were vegetables, I had been a bit over zealous at the fruit and veg shop last week! Tonight, I made Space Curry but with extra eggplant, no cauliflower and with zucchini, butternut pumpkin and silverbeet. Possum still loved it just as much as she did the first time and ate a heck of a lot of eggplant at dinner. For a bit of added fullness, I added 1/3 cup red lentils, 1/3 cup millet and 1/2 cup extra water and let it simmer away while Possum and I had 5pm dinner.

Space Curry Version 2.0

Space Curry Version 2.0

Just as I tend to over fill my tortillas, I also tend to over fill my pastry. I thought the pies were going to be melted blobs of goo coming out of the oven, but miraculously held together! There was enough filling to make two large parcels and 4 small ones with curry leftover for lunch tomorrow.

Leftover Pie

Leftover Pie

Just a reminder, take off the plastic backing from the pastry BEFORE piling on your filling… lesson learnt the hard way.

Leftover Space Curry Pies

Affordability : EXCELLENT. Cheap vegetables, canned chickpeas and some store bought curry paste and chutney, the added lentils and millet help to fill it out even further. The puff pastry adds about $5 (I buy the stuff made with butter as I don’t believe in margarine).

Time Factor : MODERATE. Quick to get the curry started, but allow 30-60 minutes cooking time depending how cooked you like it all to be. Allow 10 minutes prep to get pies made up and another 20 minutes in the oven. Despite the curry being cooked and ready, tonight’s dinner was a bit late.

Complexity : LOW. A nice simple curry to make. If making pies doesn’t tickle your fancy, then you could just make rice! (Even cheaper still!).

Deliciousness : MODERATE. Tasty but I prefered the Space Curry as, Space Curry. But it did work well surrounded by golden puffiness.

Mess : MODERATE. One pot for the curry, but a couple of trays and some egg mess with the pies.

Tummy Filling Factor : MODERATE. Curry as curry would’ve been more filling, but the extra protein in there helped.

Possum Friendly? YES. Possum loves curry, and Space Curry especially it seems. Her patience was tested waiting for her serve to cool down enough.

Would I make it again? Yes, Space Curry is now planted in the go to list.

Leftover Pies

Leftover Pies

In Possum news, she had her first trip to the library today where she could get out of the Ergo and crawl around. She was more excited by two big kids there than the books (which is surprising as she loves her books!). She is starting to point and has learnt the concept of putting things in, which is a great achievement after months of pulling stuff out. Possum has also figured out a little game. She hides a piece of her dinner under the tray and smiles very cheekily at you and when you say “where did it go?” she pulls it back out and starts giggling. A very cute game, though she played it at lunch with spaghetti bolognese… a messy amount of fun. But worth it to see her be so creative.

We <3 books!

Do I have something in my teeth?

We are well and truly into Autumn now. The leaves are all turning their gorgeous colours, and falling in their relaxed way to the ground. Mushrooms are popping up everywhere. The days are getting a little shorter. The nights are getting a little cooler. But the basil is still bountiful at my local fruit and veg. $3 for a bouquet of fragrant greenness. A little reminder of the summer just passed. Calling out to be made into garlicky pesto.

I have a memory as a child of refusing to eat my mum’s home made basil pesto. Oh the ignorance! My mum is a wonderful cook, everything she makes is delicious (she would refuse to accept that statement). I am so grateful my palate has changed since being a kid. Otherwise I’d still be eating fish fingers, cauliflower and corn on the cob.

After last night’s “night off” the meal plan needed to change a little so as not to waste food in the fridge. We were meant to be having Chicken Pesto Pasta. But instead of chicken (it’s still in the freezer) we had flathead fillets. I also roasted up some butternut pumpkin to stir through the pasta as well. A delicious combination as it turns out! A bit of steamed broccoli on the side and a lovely meal is made.

Pesto is very simple to make and if you can find a big bunch of basil pretty cheap, then it works out to be economical too. It’s able to be frozen and used at a later date, though it may discolour (it won’t affect flavour though). A far healthier option compared to store bought, particularly in reference to salt content. My version tonight had no salt added and was delicious. You can either use a mortar and pestle or a food processor.

Basil Pesto

1 large bunch of basil, leaves picked

4 cloves garlic

4 handfuls of pinenuts

4 handfuls grated parmesan (i used the coarse grater side of a box grater, though you could also use a food processor)

a few generous glugs of olive oil

Put the basil, pinenuts, parmesan and garlic in the food processor. Blitz to desired texture. Keep it running as you pour in the olive oil. Ta Dah!

I had to wait for Legoman to get home before being able to turn the food processor on (poor petrified Possum). Thankfully it only takes a moment to make.

The flathead fillets were on special at our local supermarket (Australian fish, I don’t buy imported fish). Super easy and quick to cook. Get a plastic bag you use for produce at the supermarket. Add a couple of tablespoons of flour with some salt and pepper. Shake the fillets in the bag with the seasoned flour until coated. Heat some ghee in a non stick pan and cook the fillets for a couple of minutes each side. Done! Lovely sweet fish.

And to save time and effort with the pumpkin, leave the skin on, you can eat it! Slice into 1cm thick slices, add a blob of oil then roast for 45 minutes in a 180 C oven. Cut the slices into… slices, then add to the pasta and pesto.

Homemade Pesto Pasta with Pumpkin and Flathead Fillets

Affordability : MODERATE. Fish for two cost me $6.50, cheaper than steak. Basil was $3 for a large bunch. I have enough leftover pesto to feed about 4 people. Pine nuts aren’t cheap but buy in bulk and you can save some money

Time Factor : EXCELLENT. Yes the pumpkin takes a while to roast but that is something you can chuck in the oven and get on with other things. You could make the pesto and the fish in the time it takes the pasta to cook. We cooked the broccoli in the microwave which takes 1 minute.

Complexity : LOW. No tricky steps or fancy ingredients. Just simple cooking using real fresh ingredients.

Deliciousness : EXCELLENT. Legoman said “This tastes at least 10 times better than I thought it would”. And I happily have HEAPS of green stuff in my teeth 🙂

Mess : MODERATE. The downside of using a food processor is having to clean it. So many bits and pieces. Some nights, using a few extra pots but having a quick dinner trumps a one pot wonder that takes 2 hours.

Tummy Filling Factor : EXCELLENT. I did go back for seconds of the pasta and pesto. Can’t let good things go to waste!

Possum Friendly? YES. Possum loves fish, plus the pesto is a great way to introduce herbs and strong flavours. I would choose an easy to handle pasta shape for bubs, like penne or bow ties.

Would I make it again? Yes. Certainly will!

Pesto Pasta and Fish

Pesto Pasta and Fish

In other news, I have very nearly finished (just need to weave in the ends) the gorgeous rainbow dress I have been crocheting for Possum! I bought an amazing skein of yarn hand dyed by Nunnaba at my local yarn shop. It has been such a wonderful experience working with her yarn. The way the colours change and blend together is simply gorgeous. Beats any commercially dyed yarn easily. So here is Possum crawling (!!) in her new rainbow dress.

Rainbow Possum

Rainbow Possum

Meal Plan 30/3 – 5/4

SUNDAY / showers 18

Grilled Lemony Herb Chicken with Leftover Risotto and Vegetables

MONDAY / possible shower 21

Ants Climbing A Tree

TUESDAY / partly cloudy 22

Rissoles and Vegetables

WEDNESDAY / shower or two 23

Fish with Pumpkin and Silverbeet Tian

THURSDAY / shower and chance of a storm 21

Chicken Pesto Pasta

FRIDAY / shower or two 16

Spinachy Bean Burger Tacos

SATURDAY / a few showers 19

Leftover Pies

What do you call this love?

Chops and veg. Easy right? Foolproof dinner of Australian household since the first fleet arrived (nor based on any truth). Then how the &*%^ did I manage to stuff them up. Again.

I’m blaming the oven/grill. I used to rock a lamb chop at our old house, with the trusty no frills rental stove, with separate grill. This new house has one of those kinda fancy in the wall ovens which is a grill as well. The oven is great, love the fact it’s off the floor so Possum can’t touch it. Hate the whole grill side of it. Is the door meant to be open?? But if it is, that’s a whole lot of door that’s open. Plus there are two settings; maxi grill (sounds like a fire hazard to me) or fan grill (what??). Neither of them cook chops well. It’s like you’re baking and grilling at the same time, so my poor little chops end up like jerky at the end. And not in a good way.

Thank goodness for leftover roast pumpkin! The moisture made sure chewing the chops didn’t sap every last drop of saliva from my mouth.

Such a disappointment. These were nice organic chops too… As a side note, organic only tastes better if they’re cooked properly!

On impulse I bought some haloumi this week. At least chewing that made me happy. It makes a noise like you’re walking in snow. That sound always makes me smile. At least initially. Then I get sad that I’m so far away from snow. One day I’ll go skiing again. One day.

I used to live on the Isle of Man, doing the whole work travel thing. I was there for 8 months. While I was there I went skiing in France (the second time I’ve been skiing in my whole life). I came back on such a high. Swooning over how much I love snow. Snow snow, wonderful snow. Speaking to Legoman on the phone early one morning (we were doing the long distance relationship thing, it can work!) and basically I wouldn’t shut up about how much I loved snow. Then I hung up the phone, opened my curtains, and what lay before me? But the most wonderful thick blanket on newly fallen snow I’ve ever laid eyes on! And it was still falling! I ran up and down the corridor of the nurses quarters in my pyjamas knocking on doors and calling out “It’s snowing! It’s actually snowing!!”. Then donning my ski gear (yes I bough ski clothes, in the hope I will get to wear them again one day) went out at 6am to frolick, take photos and watch bewildered as people were attempting to drive. Oh how I loved that day. It was only bettered when something similar happened here in the Blue Mountains last year.

I woke up to a light falling of snow, but none settling. I am super scared of driving in snow so called work to say I’d wait until it stopped to come in. 6 hours later it stopped. 15cm deep. AWESOME!! Snow and no work! I was pregnant at the time but early enough my ski pants still fit! They got another wear!

I digress. Sorry!

Chops and Veg

Affordability : MODERATE. As far as meat goes, chops are a cheap alternative. But a waste of money when you cook them poorly!

Time Factor : MODERATE. Normally you would grill your chops while you roast some veg, using one grill and one oven. What do you do when it’s an all in one??? Someone please help me out here!

Complexity : LOW. Should be low. But somehow I’m doing something wrong here…

Deliciousness : Normally HIGH, can’t beat a good chop. Tonight, LOW, anything beats a bad chop.

Mess : MODERATE. I always think this is a low mess meal. Until I go to use the grill again… hello lard.

Tummy Filling Factor : MODERATE. A good meal to fill up on vegetables. An unhappy and unwell Possum tonight meant the veg selection was a bit average.

Possum Friendly? YES. Cut off some meat to give yo you bub, or if the bones are safe for your baby, give them the whole thing to chew on! Red meat is great at any age, even as a first food! (And who said you had to have iron fortified cereal!). Roast veg are also a great baby led weaning food. Save time and hassle and cook a big tray.

Would I make it again? Yes, and hopefully next time it will be edible.


Fishy Friday #1

My lordy I am so over our weather at the moment. All I want is one whole day of sunshine. The reason? To dry our nappies! We have had rain for what feels like a hundred days in a row. I am over having 4 clothes drying racks up inside all day every day. I am over not being able to tell if Possum’s nappies are 100% dry. I miss the smells and crisp feeling of bringing towels inside after they have had a day of good Australian sun. I don’t like having to use a dryer so much. I was so hopeful this morning when we woke up to blue skies outside and beams of sunshine. After we gobbled breakfast the racks went outside. But after looking at the forecast for the day, back inside they came about an hour later when we had to leave the house. Bah! By the time we got home this afternoon it was raining, thundering and with mist so thick I had to slow down on the highway. Thankfully in the window of sunshine offered to us today, Possum and I headed to a Mums and Bubs exercise class held at a local park. I am going to be in a world of pain tomorrow!

But back to the food. We were planning fish and ratatouille tonight. But my day just didn’t have room for making something as time consuming as the recipe I had planned. So roast veg and leafy greens it was. I keep a bag of leafy greens in the fridge each week and try to add a handful to meals where there might be a bit of colour or veg lacking. Easy and I have found one which I like the taste of, not too many bitter greens.

The fish was flathead fillets cooked the way my mum does them. Simply shake the fish with some seasoned flour (I used spelt tonight, just because it was at the front of the cupboard). For seasoning I used turmeric, cumin salt and pepper (Possum’s version didn’t have salt). Fry the fillets in some oil (I used ghee) for a couple of minutes each side.


I pulled some roast friendly veg out of the fridge and chucked them in the oven before Possum’s bath/bed routine so they were nicely done by the time we were ready to eat. I learnt the bottom of my oven is much hotter than the top (where the grill section is). Meant the carrots and pumpkin could cook at the same time without burning the carrots to a crisp.

Spiced Fish with Simple Roast Veg and Brown Rice/Barley

Affordability : MODERATE. Fresh fish will always be a little more pricey, but I think it’s worth it. It was still under $10 for enough for the 3 of us.
Time Factor : MODERATE. This was a dinner I could do in parts. Part 1 roast the veg. Part 2 put on the rice/barley. Part 3 cook the fish. Meals like this I find easiest to manage with a little one.
Complexity : LOW. Plenty of room for personal flair. To keep it even more simple you could just cook the fish as is, no seasoning. My roast veg were literally veg and oil. And I didn’t dress the greens.
Deliciousness : MODERATE. I found it tasty but learnt that Lego Man isn’t a fan of fish in general. The things you learn of the one you married!
Mess : MODERATE. Fry pan, saucepan and a couple of roasting trays. Instead of using a plastic bag to shake the fish (as my mum does) I used a large bowl and some tongs (didn’t feel like getting stinky fish hands two nights in a row).
Tummy Filling Factor : EXCELLENT. Pleasantly full and not feeling heavy.
Possum Friendly? YES. Possum really enjoyed the fish tonight. I roasted her some zucchini too which she tried. Will offer her some of the roast veg tomorrow.

Would I make it again? Probably at some point. Might try and find some simple and fast other ways of doing fish. Suggestions?


Trumped by a drain hole

There I was sitting on the floor willing my happy little vegemite to “come to mummy!”. She scooted closer and closer then at the last minute took a turn into the bathroom, sped up and went straight to the drain hole in the middle of the floor. Trumped by the drain hole. What?!?! Hello!!! I’m over here!! The only joy was seeing that the drain hole got trumped by a wooden stool. Ha.

Anyways, tonight was a leftovers kind of dinner, so I won’t bore you with that. I did bake though. Managed to pump out some Brown Butter Spice Loaf. The house smells amazing!

Roast Pumpkin

Roast Pumpkin

This is  a lovely spiced loaf using pumpkin as part of your moisture and sweetness. I first made this a few years ago and it has been in the Pink Folder of Wonder ever since. I didn’t have any leftover roast pumpkin but did have some pumpkin sitting in the fridge. Just enough to make one big loaf and two little stars.

Pumpkin Mash

Pumpkin Mash

It uses common household spices of cinnamon and garam masala as well as your standard mix of baking ingredients. The recipe calls for wholemeal flour, which we were running low on, so I substituted some spelt flour.

Spice Mix

Spice Mix

The best bit is cooking off the butter. In certain techniques in cooking there is a magical turning point eg when stock turns to jus. You can hear when the butter changes. It going from bubbling enthusiastically to a sleepy kind of sound. That’s when it will start to brown slightly. Smells like fudge. Delicious.

Bubbling butter

Bubbling butter

Affordability : EXCELLENT. Take advantage of a lot of ingredients you’d already have plus leftovers (if you’ve got some).
Time Factor : MODERATE. Not the fastest baking recipe. I needed to roast some pumpkin to make it (but Possum got the eat some for dinner too). I used a fork to mash the pumpkin but you could use a hand blender (Possum is petrified of blenders and food processors so I tend not to use them). Takes about 50-60 minutes to bake.
Complexity : MODERATE. Baking isn’t for everyone, particularly if there are a few “extra” steps to do, or precision moments.
Deliciousness : EXCELLENT. Moist, sweet, spiced yumminess. We have a bit of a crazy week ahead of us so hopefully a piece of this will help. At least for the first day.
Mess : MODERATE. Baking makes mess. Have a sink ready.
Tummy Filling Factor : LOW. I’m sure if you ate the whole loaf you’d be full. But you’d also have diabetes.
Possum Friendly? NO. Pieces of nuts plus way too much sugar to give to a bub. But the roast pumpkin was a win. She had it with some salmon, also a win.

Would I make it again? Yes, I just need to remember to roast extra pumpkin!!

Brown Butter Spice Loaf

Brown Butter Spice Loaf

And a bonus Possum photo. She somehow managed to get her half chewed cucumber stick to stand upright like a totem pole! I tried to take a photo before she could grab my phone with her grotty little hands!

Attack of the Possum

Attack of the Possum

“When love is not madness, it is not love”

Valentine’s day. A day for roses, chocolates, special dinners…. and sharp knives?? Thank you to my wonderful husband who knows me best and got my knives professionally sharpened as an early valentine’s gift. He knows a box of chocolates would sit on the shelf, and with us moving house in a week, flowers would disapear behind boxes. Where as sharp knives will be appreciated for a long time to come. If that is what he does every valentine’s until we are old and eat pureed food, I will be a very happy lady.

Apologies for the absense the past few days. Possum and I have been at maternal wellness centre (aka sleep school) for the past few days without internet or computers. Or flavour. They say a meal cooked by someone else will always taste better. I beg to differ. Especially when the other person is the public health system. Poor Possum got served puree for the first time in her life. Wouldn’t eat it unless it was smeared on toast. Anyhoo, we didn’t go for the cooking. We went for the sleep and sleep we got! Hurray!

So home we are, and a roast chook I made. There has been no planning this week so it was a quick run around the supermarket this afternoon after a luxurious pedicure (thankyou Lego Man again!). Whole free range chickens on special. Done. Veg already in the fridge. Done. And the prep was that much more enjoyable with my deliciously sharp knives. Felt like Uma Thurman in Kill Bill with samurai sword cutting up a big chunk of pumpkin. Happy days.

True love is sharp knives

True love is sharp knives

Affordability : EXCELLENT. A whole chook (chicken) is a bargain. Under $10 for a free range bird. Veg is cheap especially root veg good for roasting.
Time Factor : EXCELLENT. Minimal prep and even faster today with my sharp knives. Did I mention my knives are sharp?
Complexity : LOW. A roast chook can be as fancy or as simple as you choose. My way today was a few sprigs of rosemary, a few cloves of garlic and a wedge of lemon in the carcass. Salt, pepper, lemon juice and olive oil over the skin. 180 for close to 2 hours for a 1.5kg chicken. Yummmmmmm.
Deliciousness : EXCELLENT. An oldy but a goody.
Mess : LOW. Roasting trays. Chopping board.
Tummy Filling Factor : MODERATE. I missed my carbs (even though there were potatoes).
Possum Friendly? EXCELLENT. Possum is loving her meat at the moment so I am expecting her to gobble down some leftovers tomorrow. Her dinner tonight was field mushroom, avocado, cucumber, and toast.

I feel like chicken tonight

I feel like chicken tonight