Beckoning Spring

It's officially Spring here in Australia tomorrow. I still have the heater on most nights, but the days are beautiful. The plum trees are blossoming, so I hope we'll get a good harvest this year. Can't wait to make jam. When I was naming these photos to save them I was calling them cherry blossoms, but they really are plums.

How is your garden going? Would love to hear what's been planted up in your garden at the moment, I need some inspiration. 

linking to

The house so far

Here's a little slideshow of our house extension as of today...

It's coming along a lot more since the weather has chosen to be kind.

I'm still trying to figure out how to export slideshows and videos with my new computer, so sorry if the quality isn't the greatest.

{recipe} Chickpea Tabouli, Keftedes (Greek meatballs) & Pita

This is my 3pickles version of tabouli. Simple, tasty and easy to make from ingredients found in the pantry & garden.

Just toss together, finely chopped parsley, halved or quartered cherry tomatoes, chopped red onion, finely chopped mint & a tin of drained chickpeas. Season with salt and dress with extra virgin olive oil and freshly squeezed lemon juice. I like to let the flavours develop for a bit before serving.

 I love this salad with Greek Meatballs (keftedes), wrapped in homemade pita bread, then drizzled with Tzatziki or yoghurt and some sweet chilli sauce.

To make the pita bread, just use my Farmer's bread recipe, found here. Instead of placing dough in a bread tin, divide into 8 portions, roll flat onto a floured surface and "dry" pan fry (or use BBQ hotplate). The bread will puff up after about 30 seconds, flip over and continue to cook the other side. Easy.

To make the meatballs, combine beef  or lamb mince, finely chopped onion, finely chopped parsley, crushed garlic, a dollop of tomato paste, an egg, breadcrumbs and about 1/2 teaspoon of bicarbonate of soda. Season with salt & pepper if you like. Roll into little meatballs (about one heaped tablespoon of meat mixture each). Place meatballs on a plate ,cover with clingwrap and leave in the fridge for at least half an hour to set (so they don't fall apart when you cook them). Shallow fry (I like to use rice bran oil), or if your really good you can place them on non stick baking paper and bake in a moderate oven till done.

Till next time.........

Linking to

Cherish

I'm going to be away for a little while. Please look after my little blog for me while I'm away?
Don't forget to tell the ones you love that you love them.
Take care and I'll be seeing you soon.

Come on Spring........

Spring is just around the corner and you can feel it in the air today. I grabbed the camera this morning and pickle #3 and I went for a walk around the yard and down to the vineyard and community garden at the end of our street. 

This little dude is a new bud from our fig tree. Hopefully they'll be more fig jam on the way.

OK, if you've read this blog before, you would know that I'm not a fan of spiders....well I'm OK if they stay on their own turf...and I'll keep out of their way. This one was pretty sweet (and the lens was kinda long)

A sweet miniature bush rose at the entrance to the vineyard. 

I like to call this "the view from my office"

There's so many lovely gardeners that have plots here...everyone is so friendly, but with views like these how could anyone be grumpy?

One sweet man gave pickle #3 a fresh baby carrot (which was devoured pretty quickly)

There's a cellar door here as well....no vino today (for me anyways)

Ahhhh, the serenity

I hope you enjoyed our little walk. I'm sure I'll be getting back this way soon with my camera when everything is blooming.
See ya soon......

Linking up to

A Beach Cottage