Baby Cakes

Here is one of my baby cakes that I have made for a friend. They are a novel way of presenting baby gifts and are a beautiful centre piece at the baby shower. They can be themed pink or blue if your friend knows the gender of the baby or, if not, a lemon theme ie a ducky theme can be used. It is great fun collecting the gifts to go in the cakes.The cake consists of 3 layers on a cake board. I use a baby towel for the bottom layer and pack this layer with newborn disposable nappies. For the second layer I use a baby blanket filled with gifts such as baby romper, singlets, bibs, booties and newborn mittens, a brush and comb, teething ring, rattle, dummy, my first toothbrush and milk teeth toothpaste. For the top layer of the cake I put in baby soap, baby shampoo, baby powder, baby lotion, lavender oil (these are all small size bottles). I like to use organic ranges like Gia baby products and Eco store available from Woolies. They come in beautiful scents such as lavender, wheatgerm and chamomile and the soap is made from goats milk. All the products are organic with no nasty chemicals, dyes, or perfumes for our precious little ones.

To decorate the baby cake I used themed coloured ribbons and silk flowers. I also use baby socks and singlets and roll them up to make fabric roses along the edges of the cake. On the top of the cake I put a pretty pair of baby girls shoes. For the boys a nice little pair of baby boy shoes. You can get these from Big W. If you don't know what your friend is having theme it yellow, lemon and white and I place 3 bath ducks on top also from Big W. To cut costs a couple of friends can put in together and go shopping for the goods. I also buy things when shops have sales and put them away (i.e Kmart, Target and Big W).I also ask the mum for the silver cake tray back when she unpacks the cake at a later time as it is no longer needed. The new "Mums-to be" comment on what fun the family had sitting around undoing the layers to find all the lovely baby surprises. I hope you have as much fun making them as I do.
Love Joey

The colours of nature

This is a photo of some of the tropical plants that I have in my garden.I just love their colours, especially when the sun is shining on their foliage. Nature is such a wonderful thing, don't you think?

Natures natural Insecticide, Marigolds and Nasturtiums.

Because I don't like to use chemicals in my vegetable garden, I randomly plant Marigolds and Nasturtiums here and there. They have great natural Insecticidal properties. They control borers, codling moths, white fly, aphids and white cabbage butterfly. Nature is a cleaver thing! When the Marigolds have finished flowering, I collect all the dried buds and further dry them out in a paper bag. Then when they have fully dried out I gently break them up scatter them around the veggie garden again. Once you have purchased your first packet of Marigolds you will not have to buy them again . I love to look out the window and see a bright splash of orange and sunny yellow, it makes me smile!

Ruby Red Grapefruit Sorbet

Ruby Red Grapefruit Sorbet Delish

Serves 8
Prep time: 20 mins
Cooking time: 10 mins (plus cooling and freezing time)

Ingredients

2 large Ruby Red Grapefruits
2 tablespoons of ruby red grapefruit rind finely grated
1 cup (220g) of caster sugar
3/4 (180ml) of ruby red grapefruit juice (from the 2 large grapefruits)
1 egg white


1. Stir 2 tablespoons of finely grated ruby red grapefruit rind, 1 cup (220g) of caster sugar and 2 ½ cups(625ml) of water in a medium saucepan over high heat until sugar dissolves; bring to boil. Reduce heat; simmer without stirring, uncovered, 5 minutes. Transfer to a large heatproof jug, cool to room temperature; stir in ¾ cup (180ml) ruby red grapefruit juice and pulp making sure all seeds are removed.

2. Pour sorbet mixture into loaf pan; cover tightly with foil; freeze 3 hours or overnight.

3. Process mixture with 1 egg white until smooth. Return to loaf pan, cover; freeze until firm. Sprinkle with extra grapefruit rind; if desired.


Love joey xxx

Creamed Rainbow Chard

(Our home - grown silverbeet)

Creamed Rainbow Chard
Ingredients (serves 6)

80g butter
2 garlic cloves, thinly sliced
1 tsp of fresh, grated ginger
1/2 cup of grated parmasen
2 bunches silverbeet, stems removed, washed, roughly chopped
1/4 teaspoon ground nutmeg
1/2 cup thickened cream

Method

Melt butter in a large, heavy-based saucepan over medium heat. Add garlic and ginger and cook for 2 minutes. Add silverbeet and nutmeg. Cover and simmer for 3 minutes. Add cream and grated parmasen. Stir to coat and bring to the boil. Reduce heat to low. Simmer for 2 minutes or until thickened slightly. Season with salt and pepper. Serve and enjoy.

Home-Grown Carrots

(These are some home-grown carrots that
we have recently harvested from our veggie
garden)


Honey sesame carrots

Ingredients (serves 8)
10 medium home-grown carrots, trimmed, scrubbed
1 tablespoon sesame seeds
1 1/2 tablespoons honey
1 1/2 tablespoons butter

Method
Place trimmed, scrubbed, peeled and chopped carrots in a large saucepan. Cover with cold water and bring to the boil. Cook for 5 minutes or until tender. Drain water into sink. Keep in covered warm saucepan. Meanwhile, place sesame seeds in a small non-stick frying pan over medium heat. Cook, stirring often, for 3 to 4 minutes or until lightly toasted. Place butter in saucepan to melt over carrots. Once butter is melted add honey. Cook, stirring, for 1 minute or until honey has melted. Drizzle honey mixture over carrots. Serve and enyoy!

xxx Joey

My veggies