The Apple Shed ( Willie Smith And Sons)

A story from a while ago but such great photos.

I had to celebrate the apple isle Tasmania yet again, especially as we are flush with our northern NSW apples now.

It’s all about baked apples (recipe below) and apple crumble at our house right now.

Just out of Huonville lies the recently renovated Apple Shed and museum

Surrounded by the extensive organic Willie Smith apple orchards.

It’s a great old shed converted into cafe, bar, museum and brewery.

I am very fond of industrial building conversions.

In the wood grain is the echoes of clashing machines and chatter and shouts, dust, busy-ness, productivity and apple perfume.

   
   
The great Apple wall had us captivated with such a quantity of names! Quite poetic really.

   
    
 The old sorting and packing relics are beautifully preserved, I particularly liked the sorting bench with the different sized holes for apples to drop through and land in soft hessian baskets.

   
  

It’s fabulous getting around with someone who knows so much!  
    
    
   
When we got home, Keith’s home made apple pie was yummier than theirs…. 

 

Baked Apples x 8

8 large apples cored and with a belt line scored around their tummy

Almonds up to 16 of them

1/4 cup each of

Desiccated coconut

And

Almond meal
Mixed with 

2 tablespoons rapadura sugar 

1 tsp ground cinnamon

Mix dry things with about

 1/4 cup of melted butter

To get a stiff pasty mix

Plug the bottom of each cored apple with an almond or two

and line them up in a baking dish

Stuff with your yummy mixture and bake for about 1/2 an hour at 180’c

Or Until You can’t wait any longer! You could always make more as they are delicious cold the next day, put in the lunch boxes.

Enjoy x

Roselinde

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Broad bean harvest

  
Alongside Parsley, spring onions, silver beet and kale, broad beans are the staple harvest right now. I planted a healthy patch before leaving for Europe in late April and my neighbour planted a whole bunch more, since we returned in September it’s been a steady crop of beans. Such a wonderful self sustaining plant. They are surviving in a dry hot season very well. They all fall over in the wind but shoot up again. I never did get around to tying them up like last year.

Mostly I pod and steam them with a pile of silverbeet or enjoy them in soups. Also delicious is to quickly sauté the beans with garlic olive oil salt and lemon juice. The young pods can be cut into little slivers for this dish. 

 I did try the cream of broad bean soup from The Silver Spoon Italian cookbook last week when a girlfriend visited. Wonderful with a smattering of fresh herbs. 

I am so heartily satisfied to eat from my own garden and be nourished by this green freshness!

What are you harvesting?

Xx Roselinde 

Buckwheat pancakes

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We {read I} have been making regular batches of buckwheat pancakes. mm mmm

i’ve written about the origin of my recipe from lovely gluten free blog what baby{and boy} ate;  here…

and other pancakey berry adventures here…

for my non measure recipe; I use about 1 and a 1/2 cups of raw organic buckwheat and soak it in the blender overnight

in the morning add 2 eggs and some extra water and whizz it up smooth

cook in coconut oil

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I have better success if I heat the cast iron pan very well first and keep it well oiled. they take a little longer than wheat flour pancakes to cook. be patient, it’s worth it!!

Buckwheat is one of my favorite gluten free seeds for porridge {soak overnight with almonds, currants, quinoa and nuts, simmer about 15 minutes in the morning} and pancakes. I have done some sprouting of them but find the slimy tendency in this humid climate off putting!

a good protein source apparently and easily digestible for most tummies.

a nice buckwheat quote…

“The properties of buckwheat are: Neutral thermal nature; sweet flavor; cleans and strengthens the intestines and improves appetite..”  According to Paul Pitchford in Healing with Whole Foods (1993)

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notice the jar of rapadura sugar? this has lately replaced the maple syrup bottle while stocks are out. it’s been a good experiment to see that Lily can now self moderate a teaspoon sprinkle of sugar on her pancakes. Yay! it has paid off, all that strict mama monitoring of sugar … now i can relax abit about it and know she knows i know she knows; how to self regulate sugar intake and feel good in her body! luckily Cedar copies her…

what do you do with buckwheat?

oh my!! berries are sooo delightful! i sure am looking forward to another summer in Tasmania….

 

Chillagoe Queensland

 

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we seek a new adventure in the West country 200km  from Cairns, some warm and dry and open bush. dry out our lungs and explore the limestone caves in the Chillagoe Mungana national park. 

 A retrospective post.

Remembering Chillagoe region, inland, tablelands, North Queensland; August 2013

castles of stone

caves, crevices, dust, marble bones

choking dust

bleak heat

dreamtime vista

turquoise mineral spring bathing sancturary

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there are long bumpy stretches of dirt road which we have to take at 10-20km an hour as we are heavily loaded with extra timber, 100lt water and 80 ltr of fuel, never mind the brain splitting rattling of our 4 tonne home… it’s torturous for me as driver on this hot hot day, and i rage internally {and a little externally} and finally retreat to the bed with sunglasses on as Jesse takes over the wheel. it is my least favorite endurance of this adventurous life. hot travel with no swimming respite in sight, cranky tired hot and bothered children… {be forewarned, i am going to bang on alot about how hot this trip was!}IMG_2422

gathering firewood roadside on the trip in. I am stunned by the dry midday heat, the starkness of sky and and bleached colors after weeks in the lush coastal regions. it is familiar from my childhood in WA and a little part of me also relishes the crackle of crisped leaves and bark underfoot and the open bush and ant trails. epic sky and thin shade kissed by eucalypt breeze

we fill the floor space with perfect dry hardwood for campfires, it’s awkward sweaty hauling but we focus on the enjoyment of fire gazing and cooking. Jesse finds some perfect straight Mulga for making rhythm sticks.

and then we are arriving into tiny Chillagoe township looking for the Eco Lodge as we hear it boasts a small observatory and resident astronomer {part of our attraction to come to this open sky country} a population of about 250. with fluctuating tourism nodded to by the 4 campgrounds. there is a more private camp ground on a property right on the creek near the airport, but the caretaker is ill.

we are simply  heat shocked and wondering what the hell we are doing here!

im ecstatic to here there’s a swimming hole near town.

turns out to be a lovely shady deep spring fed hole. phew. everyone is refreshed quickly and it all seems worthwhile and copeable. is that a word? the rocks are amazing!

IMG_2414 IMG_2413the swimming hole becomes our base for half of each day we spend in the area. i sit by the water and understand how the indigenous mob survived out here, in the shade by water is the only place to be in a lot of Australia on the hot days. if there’s water…

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we visit some caves and do some short walks. we skip the guided tours in to the deeper caves. {i’m quietly glad the children give me the excuse for this as it frightens me just a little} finding ourselves alone in some huge caverns, sitting on besmoothed stones and watching captured sunlight glittering the dust moats is surprising and awe-some. singing and didging and echoing in the tumbled caves, it’s good to be together in a cave. a new experience.

the rock formations and the self guided caves are striking enough to fulfill our rocky quest.

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i awake on the second day better adapted to the climate and find gradually heating with the rising sun easier than driving into the hot midday from the coast.

we monkey around at the old train station near the campground in the twilight. there are great mobs of wallabies. this was a rare campground stay. we usually find independant camping or stay on properties. we want to experience the astronomy session in the evening however, and it’s simply so appealing to have access to water. we claim the little patch of grass out the front of the Eco lodge. Cedar declares the sprinkler his truck wash.

the session at the observatory is inspirational and full of facts and numbers and anecdotes. i saw Saturn and it’s rings! and two of it’s twenty something moons! it really does look like those funny colour drawings from school books! it sparks many wonder-full conversations about life, other life, gallaxies, stars, moons, space travel, wonderment, constellations, feeling small, feeling big, feeling like a speck, how time and space move and are measured….

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Have you ever roasted a whole pumpkin in the coals?IMG_0009

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before you go to bed, make a nest in the coals and ashes and plop in a really great pumpkin; cover it with a good blanket of ash and coals and you’re all ready for bed; uncover your golden treasure in the morning! we used a Japanese variety here; the more ripe and good your pumpkin the better caramelized result you will have!

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Enjoy your roast pumpkin in many attitudes; here a savory delight but previously it’s been breakfast on pancakes with maple syrup and cream! decadence!

and here is a proof I’m not some super unrealistic lady who can’t do wrong. {just in case anyone wondered; as Jesse pointed out it’s easy to falsely represent myself here on an edited blog}  burnt food is one of my occasional talents! i am a bit dreamy{creative} at times and become absorbed in other activities, than watching the meal cook!! oops. still good. just cut off the charcoal…. I have been banned from using the toaster and cooking rice in a previous life…IMG_0024

Lily spent the first morning engaged in making a flower fairy palace from bark, sticks, marble chunks and flowers. unfortunately she built her house on the sand {the mat} and it had to go down with the packup tide. rebuilt in the bushes and a learning about how to choose a safe site to build…IMG_0022

our last night, we left the township of Chillagoe and visited a more secluded cave with relatively intact Indigenous paintings. The energy of this place was strong and beautiful. We spent the afternoon and gloaming in the cave watching the changing light and dreaming of life as a tribe in the caves, in this remarkable landscape.

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Discussing how and where and what and why was a rich experience. The children chose their rock beds and imagined where the fire was and how we would use the cave and how many people would share it and so on. I realised how little i know of the nomadic tribal culture in Australia, how disconnected i feel at times from the cultural history of this land I was born in. Sadness arising for what is lost now. the questions i’ll never know answers to.  noticing the discomfort i can experience when I am in company of people of culture because i don’t have many reference points. and ultimately I’m a white fella and there is a massive burden of racism and tragedy between us. at other times it just naturally is and I’m connecting with ease and humour. often the children break the ice and connecting through play is a gift.IMG_0090

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the open verandah effect of the cave creates an empowering view over vast land. a safe standpoint.IMG_0094 IMG_0109 IMG_0102 IMG_0113

i awoke to didgeridoo echoes across the land from the cave above at sunrise. when i return from my solo adventure to the cave i am met by singing and music. thankyou Jesse you bring melody to my life.IMG_0133

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there are many old marble quarries in the Chillagoe area. many massive blocks have been lifted out and left on the red dust like a giant’s play blocks. We stop at one of the quarries on the way back East. {some conspiracy about bleeding away private money…} we met an epic conspir-ollogist our here! wowzers.IMG_0156 IMG_0153 IMG_0175 IMG_0166

the bush is open with tall ironbarks and malga among the trees. their thin canopy offers little shade in the oven hot morning. with termite mounds being the bush furniture. the spindly crisp grasses remind me of country up near Katherine and Darwin.
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quirky old machine installations IMG_0181i certainly left with a puzzled feeling from Chillagoe, its been great to reflect on it from my midnight table here in Bellingen.

i hope you enjoyed the story and the photographs.

Roselinde

Home made Mayonnaise ~ easier than you think

i have attempted mayonnaisse once before, it was a terrible gloppety glop which seperated in the first hour and no-one would eat. boo. condiment disaster.

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and then one day recently, like a home cooking queen, my dear friend Dalee {Owl and Snail blog} casually offers to whip up some mayo to accompany lunch as the rice is not cooked yet. WHAT? squawks I

what can’t this woman do?

whip up mayonnaisse? i thought it was a half hour hand whisking ordeal for secondary results?

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not anymore ladies and gentleman.

mayonnaisse, fresh, lemony, creamy mayo is within your grasp {if you have a power source/sauce and a blender}

no more sad sandwiches gasping for some moisture, no more shop tainted slaw,

read on and then

quick get your apron on and blender out…

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Dalee’s deelicious home made whip it up casually MAYONNAISE

disclaimer~recipe is just a guideline, adjust ingredients as you see fit…

pop into your blender jug

  • 2 good and fresh eggs and another egg yolk
  • juice of half a lemon or more
  • 1 clove garlic
  • 1/2 teaspoon of salt
  • 1/2 teaspoon mustard
  • 1 teaspoon of honey or similar

whizz til smooth then with motor running slOWly pour in oil in a steady drizzle until mixture thickens to your liking… ta da!!

approximately more than 1 cup of good oil but possibly less than 2 {depends on the weather}

Dalee recommended a blend of olive and a lighter oil like sunflower, i agree after tonights recipe trial. i also added a sprig of parsley to dye it an appealing shade of rolling meadows green

then good people, dollop, slather, spread, dip, splat, lick, enjoy!
Keep it in the fridge. I can’t legally recommend an exact UBD but perhaps up to 7 days?? do not leave out of the fridge for extended periods as it contains raw eggs, food poisoning is a concern.

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try with roast potatoes, fish and salad {my dinner above. mm not bad… in another life i am a food shooter for culinary prints}

try it with….

vegie sticks

in coleslaw

in nori rolls

in chicken salad

egg sandwitches

in salad dressings

on frittata

on pancakes…?

IMG_0283well go on, make some soon and tell me what you enjoyed it with {as long as it’s food now}

looks good, tastes great and has raw eggs in it!

and what about Miss Dalee, artist, mama, musician, crafter, pioneer, yurt dwelling, homeschooling, mayonnaise queen. did you go look at her blog? or her skilled husband Jesse, who handcrafts beautiful Shakahachi flutes.
some more moments from my visit

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Lily plays for The Ridge children
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view from community house/kitchen to the sea

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the kitchen of mayonnaise heaven…

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Dalee also makes KimChi {fermented spicy vegetable condiment from Korean origin}

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Lily disappears into the schoolroom within arms length of the bookshelf

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playful artworks by Dalee and children

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The Yurt~temporary home while they build/wait for approval to build from council

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so cosy and light. furnished with many handmade pieces from the hands of mama and papa

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a wedding gift from Jesse’s dad

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circus fun

 

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jesse dalee and eltham

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my cute wee home for the night.

my cute wee home for the night.



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rainbows

peace

and mayonnaise

xx

there is another good mayo recipe and scientific examination of the sauce here

thankyou Ridge friends, you where the last stop on the way to Bellingen. i enjoyed my three fun days of inspiration with different friends and i left you feeling full and motivated and, well, inspired!

Right now

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Right now
enjoying a creek bed picnic. Spring creek outside of port douglas. We’ve been staying nearby and cycled down. Fun to be on a bike and feel the wind whipping my hair. ( nice cliche?)
I make Fire. Lily crushes ochre of varied colors.
Cedar carries sticks and stones. Jesse swims then basks lizard like in the sun
Toasted haloumi cheese marshmallows coming up. Mmm

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What are you doing?

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glimpses of Queensland so far…

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forgive me. i have been so negligent here at RosaLindenTree. {gotta change the name one day, too long, any suggestions?}

so here i am banished out of the bus today for being too grumpy and crotchety {yes it’s not all love and coconuts.}

and i find happy refuge with a friends internet connection! yay. hours and hours of electricity. not a bad punishment.

so here comes a massive catch up with lots of photos and words! awesome.

get yourself a cuppa it’s really loooong…. but good!

a day after flying into Cairns, we are guided to Stoney Creek just north of the city, a beautiful cool place to land and have my first QLD freshwater dunk for the year and then take quiet grounding time to balance stones and add to the growing collection in the creek bed. i am so happy, jesse is so happy, the children are so happy scrambling about and crushing ochre stones. it feels good it feels right and i remember exactly why i am committed to this crazy lifestyle! and i am quickly recovering from my ten day solo pack up and leave Bellingen stint while sick and overwhelmed. thankyou dear friends who helped us and fed and housed us… right back to happy…

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another favorite camp north of Port Douglas, we often come to the creek here for swimming and picnics, today a good ole spaghetti ragu with local produce for lush salad… maybe a week into the trip and we are still all getting on!! yay
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and then another day beaching at Four mile Beach in Port Douglas, if you head to the central or southern end you can completely avoid the holiday crowd…IMG_0259 IMG_0257

ah my boy, IMG_0255

ah my girl,

i think the above two shots could qualify for  the 52 week portraits (a year of portraits of my children

from Che & Fidel)

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the colours of coconut palm and sky

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Lily begins to find her old favorite trees…

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The best forest bath at our friends home…

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happiness! look at the patch of dirt he has worn clear from spinning…

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Our gorgeous friends from Sacred Oz have their incredible Message Stick Vehicle at home this week. I love closely looking at all the diverse Indigenous artworks from all around Australia and often find myself with heart swelling tears. Look here to find out more about this remarkable icon of Australian Reconciliation


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a very rare photograph of Jesse and I {thankyou Michael} and it’s even a genuine joy moment! hooray

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and then to Davies Creek for a week of camping. it was trully blissful even though we arrived on a monday like last year, even though we postphoned the mondayitis to saturdayitis when we left the camp, even though it rained pretty constantly all week, even though i didn’t sleep so well by the rushing water, even though even though… these precious times i hold fast to as reminders of what is possible to experience in our family, remember this Rosi when the reality is far removed from this, remember to connect, remember to have hope, remember that it is not always so, remember to have gratitude, remember to give those little ones lots of hugs… remember, renember, rember, ember

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when we arrive, Jesse gets the fire on and smokes the whole camping area for us. The children get straight into the game of foxes they played here last year… note Lily’s long blue ears and their stripey fur…

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the trees, the creek, the stones, the hairyman in the forest with a hollow stick…IMG_0122

serious rain business to dress up for, making channels for the smaller streams, floating things dowstream, splashing and getting the hangof the balance bike… and getting nearly all your clothes wet numerous times a day! aaarh IMG_0143 IMG_0170

above you see a variety of phases of coconut, in the silver bowl fresh water from a yellow nut as on the left. on the far right an opened young yellow nut with jelly flesh, above an older brown nut whose thick white meat we grate as you can see in the centre and the empty shell can be used as a handy vessel.. mmmm below you see a young nut with a drinking hole deftly cut open…{not my work, i am more savage…}IMG_0162 IMG_0156

monkeying around with slippery coconut jelly meatIMG_0031 IMG_0077

campfire buckwheat pancakes… mmm

here i used buckwheat flour, but my favorite recipe using whole groats is from my friend Carly over at

What Baby (and Boy) AteIMG_0178

noticing i didn’t photograph the rain moments so it looks so dry and fun…

we cope by making delicious food, playing games, reading, letting the kids play in the mud and water, eating something else yummy, going walking and splashing and adventuring, being patient, keeping the interior of the bus as tidy as possible while it’s a laundry site, allowing space and solo moments despite being so confined, making a bush treasure hint, crafting, knitting, writing, sleeping, listening to the water, singing…IMG_0173

had a little coconut frond weaving and made up this little flag fan… ahh it’s soooo hot… not, but it will be soon.IMG_0056

and this beautiful fruit bowl. more on weaving soon… maybe even a tutorialIMG_0190

inside crafting… the discovery of the one dot holepunch brings hours of amusement. poor deprived kids.IMG_0071

then this bear gets completely re outfitted by Lily lovingly.. IMG_0142

Just before departure we finalised this upstairs canvas cot for Lily, we had been dreaming it up for years and now it’s manifest and is awesome! keeps the floor space clear and Cedar has Lily’s up front bed  even though his little old cot was so cute…. Thankyou Marty for the help. It is two bamboo poles with a canvas cot slung between them. clever. good. smart. simpleIMG_0138 IMG_0174 IMG_0175

i’ve had a jaffle maker for a few years and finally christened it! yum. childhood goodness. {basically took so long because i am so uptight i refused to buy square sliced bread! i let go a little when i found some organic spelt loaf.. so neurotic. but admitting it freely xxx {i trully don’t care if you eat square sliced bread by the way, i will eat it with you happily i just love love love sturdy loaves of bread with hard crusts and chewy centres! i also have a few ridiculously stupid high expectations on myself}  ahhh liberation it was soooo yummy!IMG_0136

more good camp food. Babaganusch {spelling?} guacamole, vegies and roast spuds!

can you tell we kept our spirits up by focusing on the meals all week….IMG_0191 IMG_0193

Lily’s early birthday present appeared one morning… a slack line which has brought alot of fun and challenge to us all!!



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a very rare portrait of your’s trully
xxx
well that’s enough blogging to last you a few weeks
see you later
roast potaytas

potato, dill and goat’s cheese frittata

good food good times, this yummy simple dish featured as a girl’s dinner in during my time away from home…

though i like it also for lunch and breakfast and leftover for lunchboxes and um well anytime….

Potato, Dill and Goat’s Cheese Frittata

IMG_1781To begin dice up 1 medium potato per person into maximun size 2cm cubes

heat a good 2 tablespoons of oil in a heavy bottom fry pan {cast iron really is best for this as it will retain enough heat to cook through the thick frittata without burning the bottom}

lay in the potato chunks and lid on, cook about 10 minutes, shake or turn occasionally

Meanwhile

  • chop fine 1 small onion and 2 cloves good garlic
  • dice a small zucchini
  • dice a small capsicum
  • slice 1/2 cup pitted kalamata olives
  • shred a little dill
  • get some goats cheese ready {about 3 tablespoons}
  • whisk up at least 6 eggs {maximum 12} with a couple tablespoons of milk

when the spuds are cooked pop in a bowl

now heat a little more oil and lightly fry your onion and then add garlic

add the potato back to the pan and onto a low heat now

mix it all up with the zucchini and capsicum

pour over your egg mix

lay on the olives and some decorative capsicum and season well with salt and pepper

spoon on little chunks of goats cheese

and sprinkle on the dill

pop a lid on {low heat remember}

check regularly until the frittata is cooked about 2/3 from the bottom of the pan, up to 10 minutes

make sure it’s not burning on the bottom

get a grill nice and hot because you will now put the pan under the heat {keep the handle sticking outside the grill unless metal}

watch the eggy top puff up and brown slightly

it’s ready, be careful it’s so hot!

oh delicious, i’m hungry again just thinking of it…

i like to serve with some good chutney or kasundi and a big salad…

so many varietiations depending on what you have on hand… experiment…

or just stick to potato and eggs for more simplicity, like a more traditional spanish omelette…

ps when we are in the bus i don’t have a grill {i don’t have a lid that fits the pan either i use a thick plate…}

but about that grill, instead just keep up the low steady heat and keep an eye on it, or loosen it all underneath and slide onto a plate and flip back into the pan to cook the top if it’s taking too long. not as pretty but just as tasty.

see, good simple nourishing food, easy and should be less than half an hour til it’s on the table…

oh yes i did burn a few bottoms before i got the frittata regularly great, so don’t you fret, just trim it off and enjoy…

Salsa verde {a passionate dance with parsley}

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during my pregnancy with Cedar, our lovely midwife recommended this delicious dip/spread as a nourishing supplement to my diet. it has since become a favorite with us all and is used to accompany many dishes. I believe the original can be found in the Stephanie Alexander Cooks companion book.

It has some surprise ingredients….

Salsa Verde

my current version goes a bit like this… all measurements are approximate, let your tastebuds and intuition guide you

simply blend the following ingredients to a smooth paste, starting with the parsley

  • three large bunches good looking flat leaf parsley stems removed
  • 1 cup almond meal
  • 1 clove garlic
  • juice of 2 lemons
  • tbsn of capers in brine
  • anchovies to taste (i use about 40g per batch)
  • olive oil to moisten (i have thinned the mixture with a little water on one occasion)

to make a vegan version exclude the anchovies and perhaps add a pinch of salt

i grind my own almond meal for this recipe. If you want to also, chop the parsley seperately and add the almond meal to it with the wet ingredients

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it’s worthwhile to make a bigger batch and enjoy it for a few days, cover with olive oil to help preserve it in the fridge…IMG_0006 IMG_0011

maybe you know a pregnant lady or a new mama who could benefit from an easy nutritious snack to have on hand..

go on take her some….salsa verde