Mia Bella Passions

Dahlia Mystic Enchantment

Are you a member of the Dahlia Fan Club?

I certainly am!

I remember the first time I met a dahlia; it was love at first sight.

I was seven years old, and it was a destined meeting in my grandma's cottage garden.

In 'Mia Bella Passions' Homestead garden of the past,

there were many.

Collected from school fetes, garden centres and market days.

When I moved to the Lake and life became more transient due to art and painting work, I thought, 'No, I'm not creating big gardens'!

But guess what happened?

Once gardening is in your blood, there is no stopping it!

I bought three favourite Dahlias with me when I moved, and each Spring, a few more are added to the collection.

Today I'm sharing the newest one.

The 'Dahlia Mystic' series is a contemporary dahlia colour range that was created by Dr Keith Hammet, a leading New Zealand plant breeder.

'Dahlia Mystic' Enchantment is bright engine red, single-petaled, yellow-stamened, with the most amazing black mahogany-toned filigree leaves.

I've potted mine because it looks fabulous in the black fleck pot, but it is just as happy in front of a garden border.

Plant it en masse, and you have an instant statement in your garden bed design.

Eventually, it will grow about 60cm wide and 80cm tall, so they don't require staking like much larger dahlia varieties do.

This strong, hardy plant loves a sunny position; just keep your plant well watered.

They will die back in winter, hardy to -6 degrees Celsius, and then will re-emerge in Spring to put on a show with a brilliant mass of saturated red flowers throughout the warmer months.

Deadheading once the prime show of blooms is finished will promote more flowers.

Consistent fertilising will also promote more flowers.

It is disease-resistant but will need snail and slug control as it's like a delicious dessert for those slimy critters.

And last but not least, the cut flowers are long-lasting in a vase.

The dried base of the flower is really kind of cool, don't you think? So if you also enjoy dried flowers, these are a keeper for crafts.

Once your flowers are finished in the vase, hang the stems to dry.

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#dahlia #dahliamystic #dahliamysticeenchantment

Homemade spicy mango chutney is more than just a condiment; it is an explosion of flavour that balances sweet, sour, salty, and spicy notes in a single spoonful. Unlike mass-produced store-bought versions, crafting this at home allows you to control the texture: keeping chunky fruit more intact and achieving a heat level that suits your palate.

To create a chutney with depth, the base begins with firm but ripe mangoes, which provide natural sugars and a buttery texture. The complexity is built through a slow reduction with apple cider vinegar, providing the necessary acidity to cut through the sweetness.

The "spice" in a truly great spicy mango chutney usually comes from a layered approach:

· Heat: Red chilli provides the kick.

· Aromatics: Ginger and minced garlic add a pungent, zesty undertone.

· Warmth: A blend of cumin and turmeric creates the signature golden hue.

By simmering these ingredients until the juices thicken into a syrupy, jam-like consistency, you develop a condiment that is both rustic and refined.

Versatile Pairings:

Spicy mango chutney is the traditional companion to Indian appetisers like samosas and poppadoms, but its versatility extends far into global cuisine. Here are other ways to utilise this delicious condiment:

1. The Ultimate Cheese Board Addition

Move over fig jam. The acidity and heat of mango chutney are the perfect foil for rich, creamy cheeses. It pairs exceptionally well with a sharp aged cheddar, a pungent Brie, or even a salty goat cheese. Spread it onto a cracker with a slice of mango for a sophisticated snack.

2. Glaze

The high sugar content in chutney makes it an ideal glaze. Brush it onto grilled chicken thighs, roasted pork tenderloin, or even salmon fillets during the last ten minutes of cooking. The chutney caramelizes under the heat, creating a sticky, spicy crust.

3. Sandwiches and Wraps

Spicy mango chutney can transform a standard sandwich into a gourmet meal. It also wonders spread inside a grilled cheese sandwich, a turkey wrap, or a halloumi burger.

4. Accompaniment to Curries and Rice

Naturally, a dollop of chutney on the side of a fragrant Biryani or a spicy Madras curry provides a cooling, sweet contrast to the intense spices of the main dish. It acts as a palate cleanser, making every bite feel fresh.

5. Dressing and Dipping

Whisk a tablespoon of chutney with olive oil and lime juice to create a tropical vinaigrette for a shrimp salad. Alternatively, thin it with boiled water and use it as a dipping sauce for shrimp, chicken or fish bites, spring rolls, or sweet potato fries.

Storage and Maturation

One of the best features of homemade chutney is its shelf life. When stored in well-sterilised jars, the flavours continue to meld and develop over time. A batch made today will often taste even better two weeks from now, making it an excellent handmade gift for food lovers or a reliable staple to keep in your own pantry for whenever a meal needs a burst of sunshine, spice and heat.

SPICY MANGO CHUTNEY RECIPE

Ingredients:

2 cups of ripe mango - diced

1/2 large red onion - finely chopped

1 Tablespoon olive oil

1 clove garlic - finely chopped or 1 teaspoon minced jar garlic

1 tablespoon fresh grated or powdered ginger

2 Tablespoons apple cider vinegar

2 Tablespoons brown sugar

1/2 teaspoon each of cumin and turmeric powders

1/2 teaspoon red chilli sauce or powder

Method:

In a saucepan, add the oil and fry the onion, ginger and garlic until soft and fragrant.

Add the mango, spices and vinegar.

Bring to a boil while stirring.

Reduce heat to simmer for 15 to 20 minutes.

Using a potato masher tool or a fork, break up the mango chunks a little.

You should now have a jam-like consistency.

Place in sterilised jars.

Makes about 1 and 3/4 cups of chutney.

You will find a printable recipe HERE.

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#chutneyrecipes #mangorecipes #homemadepreserves

Upcycled Wall Sconce And Rake Head Bird Feeding Station

Many moons ago at my old abode, I created a bird feeder from an old rake head.

It was a huge success with my feathered friends!

(You'll find the original post HERE)

Attached to the top of a fence, loaded with fruit, the birds loved it.

As did the butterflies.

Since then, I've shifted to the Lake, so I found another old rake head, as my new home is teeming with birds that love to eat fruit and nectar.

But this time I've set up the bird feeder with a few modifications.

And some fun rusty tin bird accessories.

Firstly, I dug a hole and placed a tall half-round post into it.

On top of that, the rake head that holds the fruit was attached with large-size nail staples.

I painted the post in Resene 'Scoria' paint.

In my stash, I had an old brass wall sconce.

It's not a French antique, but a Flemish Baroque Revival replica light that was popular in New Zealand and Australia in the 1970s.

I removed the old wiring, the fake candle drip holder and the screws holding the brass flower base.

Then I used a super strong glue that bonds metal to metal, and reattached the flower.

I left it overnight to dry.

I glued small ceramic pots onto the brass flowers using the strong glue. Next, I screwed the wall sconce to the post.

The ceramic pots are full of sugar water.

My mixture is 1/2 cup sugar to 4 cups of warm water.

(Stir until sugar is dissolved).

Oranges cut in half were added to the rake spikes.

The birds also enjoy pears, apples, persimmons, kiwifruit, and mandarins too!

These sweet, rusty tin birds are from the Temu online store.

I placed two more short pieces of wood (painted in Resene Scoria) to make a shelf for a potted plant, a bee water station and the ornamental birds.

It was only a matter of minutes before my first feathered visitor arrived!

The next day he brought back lots of friends.

WATCH THE VIDEO OF THE BIRDS FEEDING HERE

These beautiful birds are Silver Eye, also known as a 'Wax Eye'. They are native to the South West Pacific and were introduced to New Zealand in the 1800s.