How to store walnuts...

The walnut grove in Mia Bella Gardens is having a well earned winter rest...

 And this year there's been a bumper crop of nuts.

 Keeping nuts fresh for any length of time is always difficult, 

because more often than not they will turn rancid and become inedible .

 I love to have walnuts readily available for baking,

 so I thought I would share how I store them.

 I find the easiest way is to freeze them.

And all I do is put the shelled nuts into small freezer bags, and pop them in the freezer.

Then you pull out the quantity needed. Thaw then use. 

Freezer life of the walnuts is one year.

#walnuts #howtofreezewalnuts

Maple Syrup Butter Cookies...

I am loving these cute biscuits...

not only do they look good they taste amazing.

Kind of like a melting moment biscuit but with a maple syrup flavour.

 I have this cool vintage biscuit maker.  There are about four different patterns...

but for these biscuits I chose a daisy flower.

 The biscuit maker pops out the cutest daintiest biscuits.

It is such a fun device to use.

Maple Syrup Butter Kisses

Preheat oven to 180 degrees Celsius. Line two oven trays with baking paper. Cream 125 grams butter, 1 teaspoon vanilla essence or paste and 1/2 cup maple syrup. When creamy and pale add 2 cups plain flour and 1 cup cornflour that has been pre-sifted. Roll into small balls and flatten with a fork, or place mixture into a biscuit making device and press out biscuits. Bake for about 15 minutes until a pale golden colour. Remove from oven and cool. When cold,  join biscuits with maple icing: Cream 50 grams soft butter, 3 tablespoons maple syrup and  1 1/2 cups icing sugar. yield is about 32 biscuits (not joined.)

I think it's time for afternoon tea   :)

Photo Inspiration - BE YOU...

Sharing some photo inspiration...

Such a strong message and so empowering.

Be true to yourself.

BE YOU - the world will adjust.

Free to copy, print, pop in a frame, use in card making or canvas art for your home décor

- for personal use only.

DIY Strawberry Planter With Measurements...

Finally I have the DIY Strawberry planter measurements for those who which to build it.

Mia Bella Gardens original DIY Strawberry Planter was made from a photograph off Pinterest.
 This had no links to the original maker, whom I have never managed to track down, 
and therefore there was no plan.

It was a guess the measurements from the picture situation.

But it worked out really well!
As ya all want the measurements I used - here they are:
You will have to use the pictures as a guide to building it, 
as it has no step by step photographic tutorial, :(
This was made long before I started to do the tutorial thing.

Above is the original picture from Pinterest and I have added the measurements to it.
I'm not a professional builder so I hope this all makes sense.
 Use the first photograph as a guide and adjust measurements if necessary. 
You can see the  end caps on the original picture above are not even so I changed that on my version.
Concrete with Quick mix fast set concrete the two long posts into the ground. 
 When set attach the 1300x 45mm lengths.
Then the ends. 
Put in the centre supports.
The rectangle planters should sit nicely in the gaps.
You will need six planters.
The lip of the planter needs to sit on the wood edge.

Then plant with strawberries (or herbs).

Persimmon & Apricot Pudding Cake...

 Moist and full of fruit,

with a hint of spice...

Meet - Persimmon Apricot Pudding Cake.

 Reminiscent of steamed pudding...but baked in the oven.

This dessert cake is simply delicious!

And did I mention moist?

 Serve with vanilla ice cream and slivers of persimmon....

Persimmon & Apricot Pudding Cake...

Preheat oven to 190 degrees Celsius Grease a 13 x 9 inch glass baking pan. Into a bowl sift:  2 cups plain flour 1 Tablespoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.  Peel, dice 6 - 8 persimmons to make up 2 cups, and cook in microwave until soft.  Mash with a potato masher. Add 50 grams of butter and stir through hot mash until melted.  Add 3/4 cup finely diced dried apricots,  1 cup white sugar, 1 cup packed brown sugar and 1 teaspoon vanilla essence.   Mix then fold in 3 lightly beaten eggs (Number 6 size) Add sifted flours - mix well.  Place in greased pan.   Bake 45 to 55 minutes until skewer comes out clean. If it browns to quickly on top place a foil cover over top of pan. Cool. Serve warm with ice cream or cream.

What are you waiting for?

Let's eat...

And then finish with a fruit tea.

A Story To Tell...

The Beauty Of Flowers - PINK...

 The beauty of flowers - PINK (with a teeny hint of yellow... )

Do you gather inspiration from nature when you decorate you home?

Pink orchids with yellow in the throats...

The centre furl of an Asiatic lilly..

Ahhhh....pink love.

A garden flower posy for gifting....

Pink rose love...

Hydrangea's in shades of pink

With tiny blue pinhead centres...

And a beautiful lily to end 'The Beauty Of Flowers - PINK'  photo story.

Potted Fresh Herbs In The Kitchen....

Do you have space for a kitchen herb garden...on your bench top?

 This awkward corner space in the Mia Bella kitchen is a perfect spot...

for potted thyme, oregano, parsley and chives.

 With lovely bright morning sun, the pots are happy to stay in place for the entire summer.

 Add a jug of hydroponic lettuces (roots intact and sitting in water)...

for fresh picked lettuce for the sandwiches.

Add a vase of pretty blooms...

 Like these crisp white paper whites, with their glorious scent!

 And you have a beautiful kitchen vignette.

During the winter months as it is now in New Zealand, 

 the growth of the plants has slowed

and the pots need a little time in the sunshine outdoors.

Southern Hemisphere temperatures mean you can pop them outside for a week,'

then bring them in again.

(I do this 2 or 3 times over the winter, especially when we have a rainy weather week.)

I've had my kitchen herb garden on the bench top for over a year now...

and I LOVE the convenience, and the look of it!

Mandarin Crepes with Mandarin Syrup...

Citrus and crepes =LOVE!

Mia Bella Gardens is overflowing with winter fruits this season.

The Mandarin tree is ripe for the picking.

Vibrant orange organic deliciousness! 

Mandarin juice is divine, 

so when I came across this recipe in a vintage cookbook for mandarin crepes, 

the recipe development began...

First, the saucy syrup was prepared. That sweet citrus smell was heaven!

The crepes whipped up, folded, plated, ladled with syrup and served.

Mandarin Crepes

Serves four. Whip cream ready for serving. Make mandarin Syrup, then crepes and serve immediately. MANDARIN SYRUP: In a small pot dissolve over a medium heat 1/2 cup sugar, 1/2 cup of water and 3/4 cup freshly squeezed mandarin juice. Add 1 cup of mandarin segments. Thicken with 2 Tablespoons of cornflour mixed to paste with cold water.   (The syrup can be made thin or thick, adjust amount of cornflour to thicken to your desired consistency) CREPES:  Sift 3/4 cup plain flour into a bowl and add 2 Tablespoons caster sugar,  three beaten eggs, 1 tablespoon oil, and 1 cup milk. Mix well and let the mixture sit for 20 minutes.  Mix again,  and proceed to make crepes. Make thin crepes in a small nonstick pan by placing 2-3 spoonfuls of batter in the pan. Cook until lightly brown and flip to cook the other side. Place on a dinner plate - cover with foil to keep warm, until you make all the crepes. TO SERVE: Fold each crepe half and half again. place on a plate or in individual serving bowls.  Spoon the sauce over the crepes and add extra mandarins.  Add a dollop of cream and serve.

For the printable recipe click HERE.

#mandarin #crepes #citrus