The start of a working week and Philip spent all day on Video Conference calls. I feel for everyone working in this way . It’s demanding and tough. No walking to another meeting, or going to the local barrister for a coffee or interacting with your work mates. Making time for fresh air and a walk is so important . Of course Phil doesn’t get a walk because he comes out to join me on the driveway with our grubbers helping to achieve our two waratah bays planted tussocks each day.
Before heading out to the driveway I did make :
Cheese Muffins
2 cups flour, 2 teaspoons baking powder, pinch of salt , 1 cup grated cheese, 2 tablespoons melted butter, 2 eggs , 1/2 cup milk
Combine the flour, baking powder, salt and cheese in a bowl. Melt the butter and whisk with the eggs and milk . Pour into the dry ingredients and mix as little as possible to combine.
Spoon into greased medium sized muffin tins and bake at 200 C for 10-15 minutes. Made 8
Actually I did forget the butter and the muffins although not quite a spongy as I wouldl have liked were OK.
The weather in Central Otago is calm and sunny again today which is a vast contrast from the windy days during summer. We can sit outside in the early evening and watch the beautiful sky and enjoy a quiet time . I’m enjoying a glass of Non alcoholic Seedlip gin and really like it (before a wine )
While I prepared our Egg plant parmigiana tonight I also cooked off a Beef Ragu which will taste better in a day or so and strained and poured my cooled strained beefstock that had been simmering over the last day into pottles . I bought two bags of beef bones for $5 in Dunedin before we left and I now have 8 x500 ml ‘ Collective Yoghurt” pottles filled for the freezer and for the first time i’m going to use the meat off the bones for a pie some time soon.
I think this is one of my favourite dishes and perfect for using Egg plant which is now in season along with the abundant tomatoes around at the moment. I used the last 6 fresh tomatoes we had and added a can as well.
Egg Plant Parmigiana
2 Eggplant, sliced , brushed with olive oil on each side and either barbecued or grilled until golden.
In a frying pan sauté a diced onion and 3 cloves of crushed garlic. pour boiling water over your tomatoes in a bowl for 3- 4 minutes . Remove the skins and chop roughly . Add to the onions along with the can of tomatoes. Simmer until the mixture is thick and silky.
Place the eggplant slices on the bottom of a baking dish. Spread over tomato sauce , keep repeating. Cover the top layer with a gernerouns amount of grated parmesan cheese.
Bake at 180 C for 20 30 minutes until bubbling and golden .
Its been a good day in our isolated spot . New Zealand is coming to terms with an increase in Covid 19 cases and hospitalisation is going to increase. I am chatting with many friends overseas and they are so impressed with our commitment.
Good luck everyone and stay safe. Enjoy your kitchen and garden.
XXX Judith