Wednesday, June 29, 2011
During out stay in Melbourne Australia we did an over night trip down to Lorne on the Great Ocean Road. I thought for sure we wouldn't get a chance to see Koalas in the wild, I had just been reading how rare it was to see them in their natural habitat. We went searching for them, and at first it seemed we had missed them... but he who seeks shall find! To say we had an amazing time watching these Koalas and parrots is an understatement. It was so exciting to see them just chilling in the gum trees...
My sister even got a video of one of the Koalas waving to her!
Saturday, June 25, 2011
|The produce in Malta is incredible, it's fresh and so tasty. This little lamp came from the second hand store, it was brown. I spray painted it red and added the shade, Annie calls it my pepper mill lamp.|
|The view out the front of our flat, beautiful Valletta all lit up.|
|This was taken by my husband on one of his recces... Most things in Malta are built out of limestone.|
|Another one taken by my husband of the dinner I made, it was a chicken pie, my first ever... it was delish. Most things covered in pastry are.|
Thursday, June 16, 2011
Friday, June 10, 2011
My sister in Law Jeni introduced me to the most heavenly starter when she visited us in Cape Town this past January,
I have been eagerly awaiting fig season since then. Strange because growing up we had fig trees in the yard and my parents
both loved eating them fresh off the trees. I thought they were disgusting, I fondly remember how thoroughly my dad would savor them.
Truth be told I think the birds always ended up eating most of them, but not anymore....
Jeni used this recipe from Tanya Ramsay...
I used one from food network because I only had blue cheese. It is the easiest thing to make and everyone LOVES it! I promise, I'm a new convert to the deliciousness of figs. I hope you try it for yourself.
Prosciutto Wrapped Figs And Blue Cheese Recipe
courtesy Michael Chiarello
8 Black Mission figs
1/2 cup blue cheese, cut into cubes
8 prosciutto (thinly sliced, cut in half lengthwise)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.
Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.