You are browsing the archive for 2012 January.

Plum lollies… and some chickens

January 31, 2012 in Healthy eating, Kids food

Hi everyone,

Deep purple plums whizzed up with a touch of pressed apple juice and frozen in minutes in the magical ZOKU – an awesome instant lolly maker… ohhhh yea!  (More on that to come :-)) Just look at that colour…

It is one of the healthiest snacks your kiddy could have and my boys just love them – they have been a complete hit! I’m going to try all sorts of flavours and have a large watermelon just begging to be blitzed into gorgeous lollies.

I’m thinking pineapple and pear, watermelon and ginger, banana and honey, peach and apple, ooooooo the flavours are endless.

I’m sure you’re wondering who this beautiful lady is? Her name is Sam (named after soss’ new teacher by him) and is 1 of our 2 new laying hens! How urban farmery cool? We’ve had about 1 egg a day between the 2 of them and they are the most beautiful large yellow yolks I’ve ever seen! Ok maybe I’m a bit biased but they are really amazing and I am feeling decidedly down to earth and wafty at the moment with my natural plum lollies and my chickens. ;-P

I had to include my little rabbit too – how cute is that hair? Ok maybe I’m the only person who thinks so but I can’t bring myself to cut it – he looks so mad-scientist ne?

Love life people,

Caro xx


Aubergine and broccoli salad

January 19, 2012 in Easy dinners, Healthy eating

Aubergine and broccoli salad
Recipe Type: Warm salad
Author: Caro de Waal
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 2-4
Roasted aubergine slices with honey and cumin and broccoli trees tossed in ginger and garlic.
  • 10 baby aubergines
  • 1/2 broccoli
  • Roll of goats cheese
  • 1 plum
  • 1 thumb ginger
  • 2 fat garlic cloves
  • 2 T honey
  • 2 t cumin
  • Vegetable oil
  • Extra Virgin olive oil
  • Seasoning
  1. Preheat oven to 220 C.
  2. Slice the aubergine about 1/2 cm thick.
  3. In a large bowl, mix the cumin, honey, salt and pepper and about 2 T vegetable oil together.
  4. Toss the aubergine slices into the mixture and make sure they are all coated.
  5. Lay them out on a baking tray and place in the oven for about 10-15 mins or until just starting to brown.
  6. Cut the broccoli florets into flat trees (the same thickness as the aubergine).
  7. Great the garlic and peel and grate the ginger on the small (not smallest) eye of the grater.
  8. Toss the broccoli in a pan with a little vegetable oil and the ginger and garlic, season well until just done.
  9. Skin and dice the plum into small blocks.
  10. Lay the aubergines and the broccoli onto a platter and crumble over the goats cheese.
  11. Garnish with the diced plum.