~this moment~

{this moment} – A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. Inspired by Soulemama.


Cooler weather = time to cook

I don’t know what it is about the cooler weather but it really makes me want to cook and bake. Maybe its a primitive instinct to store food for the winter or something. We have had two chilly days in a row and after a day and a half of cleaning and tidying to get our house ready to sell I was OVER it. So, whilst pappa bear attacked the cubby house with the help of the bear cubs I retreated to the kitchen.
My first point of attack was the leftover roast chicken from friday nights dinner. We had had a lovely roast with yummy root vegetables friday night and lunches saturday, but even with four and a half of us there was still a lot on the bird. I hate wasting food and with us needing to be even more frugal of late I set to work using it. First I roasted up some carrots, pumpkin (fresh from the garden), potatoes and onions. Then I made a gravy and stripped the chicken and made a huge pie and some pasties. Next I made some yummy but totally not healthy anzac biscuits and jam drop biscuits.

Instant hit!

Then it was time to deal with dinner. I still had the chicken frames so of course it was soup. Here’s the recipe I made up from what we had.

    Zaleoqui Chicken Soup with sage dumplings

4 cloves garlic sliced
1 small onion chopped
1 Chicken frame
4 cups vegetable stock
1 cup water
1 carrot peeled and diced
2 potatoes peeled and diced
1 tin lentils rinsed
1 bouquet garni
salt and pepper to taste

2/3 cup self-raising flour
1/2 tsp baking powder
25g unsalted butter, softened
3 sage leaves chopped
2 tbs milk

1. Fry onion and garlic. Add stock, water and chicken frame. Cover and simmer for 1 hour.
2. Remove frame, strip any remaining chicken meat and place in stock. Discard bones.
3. Add carrot, potatoes, bouquet garni and lentils and cook until soft. Also add salt and pepper to taste.
4. To make dumplings sift flour and baking powder into a bowl and rub in butter until mixture resembles breadcrumbs. Stir in sage. Add milk and make a soft dough. I made about 9 dumplings.
5. Add dumplings and cook for about 30min with lid on. Eat!

It ain't pretty - but it is yum!

Of course I had to make dessert being in the cooking frenzy that I was and what is better on a wintery evening than bread and butter pudding. Mmmmm – I love this and ate it every week in Ireland after an irish friend gave me her recipe. The kids loved it too – of course.

A perfect end

So now, I am off to bed with my family with a full tummy, a full freezer and a bit happier heart.