I am always looking for veggie patch ideas, and I came across an image on Pinterest that took my fancy. Almost every vegge garden that I look at is untidy, messy and unorganised, it’s almost like every vegge gardener with a green thumb lives like a slob or is totally oblivious to the mess that is around them. Well I would just like to say that my view on this has changed. I have found the most organised vegge patch on the block and it is almost picturesque enough to be called ornamental.
I am pretty impressed and thought it should be promoted here. I am sure the veggies will taste the same but they will be easier to pick and better identified when it is time to tell if they are ready. The white fence is a nice touch.
This one did the rounds on facebook: Favourite Recipes.
Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.
I love these. They are filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee.
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.
Eggs 6 beaten with 2 tbsp milk, black pepper to taste
-Preheat oven at 200C
-Grease your muffin tin
-Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
-Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.
I found this one on facebook: Favourite Recipes.
250g packet plain sweet biscuits
150g butter, melted
200g block milk chocolate, chopped
1/3 cup thickened cream
4 cups (360g) vanilla marshmallows (see note)
2 tablespoons milk
85g packet raspberry jelly crystals
Grease a 6cm-deep, 20cm square (base) cake pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
Using a food processor, process biscuits until fine crumbs. Add butter. Process until just combined. Press biscuit mixture evenly over base of prepared pan. Refrigerate for 10 minutes.
Meanwhile, place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 40 seconds, stirring until smooth and combined. Pour over prepared slice base. Spread with a spatula to level. Refrigerate for 1 hour or until firm.
Place marshmallows and milk in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until marshmallows have melted and mixture is smooth. Pour over chocolate layer, spreading with a spatula to level. Refrigerate for 3 hours or until set.
Make jelly following packet directions. Refrigerate for 1 hour or until cold but not set. Pour over marshmallow layer (skim off any bubbles from top of jelly). Refrigerate for 4 hours or overnight until jelly is set. Cut into squares. Serve.
So you can see what is in the photo.
Flu Busting, Lung Stimulating Smoothie.
- 1 cup orange juice
- 1/2 cup lemon juice
- 1 tbsp raw honey
- 1 piece of ginger (2″ long up to 1″ thick)
- 1/4 tsp cayenne pepper
- 1/2 cup chopped pineapple
- 1 tbsp coconut oil
- 1 tsp peppermint oil.
Found this one on facebook, Love it.
WOW, WOW, WOW!!!!! This is obviously very popular because I have had almost 10,000 shares on the original post so I will put it up again for anyone who missed it the first time!!!
NEW WAY TO SERVE POTATOES, I LOVE IT
Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.
Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!
Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!
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The face of home grown Vege Gardens is changing. The population is flocking to the suburbs and that means land sizes are smaller and buildings take up more area on the land. Something has to go. It seems that the piece in the design that is being left out is the yard and gardens. Now for a lot of suburban dwellings the garden consists of a hedge to divide the yards and provide privacy from the neighbours. Very little room left for a humble vege patch. I can remember when I was little going into the back garden and harvesting the corn with my dad, or picking the strawberries with my mum. We had enough area in the garden to us a petrol cultivator, I would spend the afternoon churning up the soil ready for my dad to plant the corn, after he reworked everything I had already dug so that it was straight. It is something that children in the suburbs today may never see.
So I think it is time, we need some inspiration, tips and trick on home grown vege gardens. If you have the green thumb in your family, please share your knowledge with us, so that we can all benefit from your green wisdom. I will try to collect as much information from the web, but the sweet spot will come from our home grown audience.
I found these images on http://hobi.ninja/backyard-vegetable-garden-for-beginners/. I love the layout of this garden, Neat and structured with the timber beds, Just make sure the timber that you are using is H4 treated to last outside, but doesn’t include Arsenic or other chemicals that will then be absorbed by your veges and make you sick. Sitting the beds on stones helps with drainage.
The vertical garden is ideal for small areas to make the maximum use of space. My brother in-law has taken this concept for use in his charity to provide food for the masses. Give your support to http://foodladder.org.au/
I found an interesting site that provides a calendar of planting and harvest for Australia, Check out http://www.gardenate.com