Australia · gardening · herbs · pecan nuts · Uncategorized

Seasons Changing…In The Garden

The air has been changing of late. Although there have been some hot days recently, we have had a few cooler days this week, along with cooler nights. The fresher air tempted me to venture out into my garden last week, to survey the damage of a long hot summer on my beloved garden.

To my surprise, there weren’t too many casualties. The weeds were running rampant in parts of the garden, but were easily removed due to a recent downpour of rain, which had soaked the earth, enabling the weeds to come out with ease. I had feared that I had lost my Camellia Sasanqua, which seemed to have totally disappeared, however the weeds may have actually protected it from the elements as it seems to have remained unscathed!

On Sunday afternoon, my 12 year old son & I made a trip to our local nursery. Although still quite a hot day, my boy enjoyed ducking in & out of the sprinkler system set up at the nursery! We arrived home an hour & a half later, laden mostly with various herbs that we had chosen.  The late afternoon weather was extremely kind to us, cooling down beautifully so that we could plant all of our newly purchased treats!

So far we have planted new batches of thyme, sage, coriander, basil, dill, both flat leaf & curly parsley & my son’s favorite, chocolate mint! My chives, peppermint & rosemary plants had survived summers onslaught of heat. I have new plants of cherry tomatoes, a huge family favourite, & was thrilled to find a number of new tomato plants had popped up throughout the garden, where my son had stood to eat freshly picked tomatoes last year!

My lemon, grapefruit, lime trees all have the beginnings of small fruit on their branches & the pecan nut tree has an abundance of nuts on it, which are starting to ripen & fall from the branches now! The outer casing of the nut is easily removed by hand, then a gentle tap from a small hammer on the shell breaks open the inner shell & there you have beautiful, freshly grown pecan nuts!

The photo to the right is one I took just before Christmas, showing the green pecan nuts starting to develop. They have now turned brown & will drop from the tree when ripe. I have a delicious Pecan Nut Pie recipe, which I will be posting here shortly!

It is such a pleasure to watch the trees & plants grow in my garden & I am even more thrilled that the weather is now cooling down. Sunburned limbs are not a good look on anyone!

The simple pleasures in life really are the best. All I need is my garden tools, a fine day, a few new plants to add to my collection & I’m set! With the gentle sound of the wind-chimes rattling away in the breeze & the occasional visit from a baby Magpie or Pheasant Coucal, what could be better?

Australia · recipe · traditions

Ice-Cream Christmas Pudding

Living in a warm climate at Christmas time can have some definite disadvantages, the most obvious for me being that I have never experienced a white Christmas!

However, on the bonus side, how many people in the northern hemisphere would have had the inclination to experience the pure joy of finishing off their Christmas dinner with a sumptuously divine ice cream Christmas Pudding? This is but one of the advantages of life in Australia.

It was only about ten years ago that I first made this summer Christmas pudding. It has become a tradition since then and Christmas just wouldn’t be the same without it. (Mind you, I also make a traditional pudding, which can be eaten with hot custard).

Ice-Cream Christmas Pudding

1/2 cup chopped raisins

1/2 cup sultanas

1/2 cup currants

1/4 cup glacé cherries, chopped or whole

1/4 cup mixed peel

1/4 cup chopped dried apricots

1/4 cup brandy, rum or fruit juice

1 litre softened chocolate ice-cream

1/2 cup blanched almonds, toasted & chopped

1/2 cup cream

Thickened cream to serve.

Combine all of the dried fruits in a bowl, and add the brandy, rum or fruit juice. Stir the liquid through the fruit & leave to stand, covered, overnight. (Don’t be tempted to add extra alcohol as the pudding will not freeze successfully with any addition to the specified amount.)

The next day, mix together the soaked fruit, softened ice cream, almonds & cream. Stir well to combine, then pour into a 5-litre pudding bowl.

Cover & freeze overnight, or until required.

To remove the pudding from the bowl, immerse the bowl for a few seconds in some hot water. Turn the bowl over onto a serving plate.

Serve with thickened cream or cold custard.