Happenings.

I thought I would share with my blogging mates our house renovations. We originally were just getting a new front patio with extra veranda around the side and front of the house and a new upper deck balcony off our bedroom around the back with an attached service walk. We then decided we needed new windows around the front of the house as our old ones are no longer safe nor are they secure. The glass will be much thicker and the locks secure. They and the decking are made out of Jarrah so will also be termite and ant proof. We were then talking with our lovely builder about our dream of one day being able to afford to have the house rendered and he came back with a fantastic quote that we can more than afford and will also include sealing and painting. Hence the huge amount of scaffolding surrounding the house just for the renderer.  We are looking forward to sitting out on this patio all year around.

 

 

This is off our kitchen/dining area where our old patio was about to blow away with the next strong breeze. I can’t really say I’m loving my new beige frosted glass windows though :D. You can see the jarrah frames that will be termite proof. Glazing will happen after the rendering.

 

This is around the front of the house and corner where we are getting the veranda built.

 

This is the lift and tonnes of scaffolding required to render the house which we hope will be starting this coming week.Oh, don’t be fooled by that palm tree. We live on the southern most point of Western Australia but it seems to be thriving down here. Global warming anyone?

I’ve also been making some yummy Beef stock and I’ve mostly followed a Stephanie Alexander recipe for veal stock just using meaty beef bones, leeks, onions, carrots, celery, garlic, mushrooms, tomatoes, bay leaves, thyme and peppercorns.

 

At the time of going to press the stock is still bubbling slowly away on the stove as it will be simmering all up for 8 hours! Smells divine. Jason is going to make Beef Pho for our tea tomorrow night using this stock. Cannot wait! Yum!

I’ll bring you more renovation photos soon. Stay tuned 😀

Indian Pilau Rice

Indian Pilau Rice

Ingredients

1 ¼ cups Basmati Rice

15ml oil (I use Peanut oil)

1 small onion finely chopped

1 garlic clove, crushed

1 teaspoon Fennel seeds

1 tablespoon of Sesame seeds.

½ teaspoon ground Turmeric

1 teaspoon ground Cumin

¼ teaspoon salt

2 whole Cloves

4 Cardamom pods, lightly crushed

5 black peppercorns, left whole

500ml container of Chicken stock or consommé (or vegetable stock to make it truly vegetarian)

Fresh coriander to garnish

Wash rice well and leave to soak in water for 30 minutes. Heat oil in a heavy based saucepan, add onion and garlic and fry gently for 5-6 minutes until softened, not browned.

Stir in the fennel, sesame seeds, turmeric, cumin, salt, cloves, cardamom pods and peppercorns and fry for about a minute. Drain the rice well, add to pan and stir-fry for a further 3 minutes.

Pour over the chicken stock. Bring to the boil, then cover, reduce the heat to very low and simmer gently for 20 minutes without removing the lid, until all the liquid has been absorbed. Remove from heat and leave to stand 2-3 minutes. Fork up the rice, garnish with coriander and transfer to a warmed dish to serve.

This one is for Liz and anyone else who would like a nice side dish to a spicy chicken or fish (or whatever really :D) dish or just as a nice vegetarian supper on it’s own. Turn the heat off as soon as 20 minutes is reached and let it sit off the heat for a few minutes. The sesame seeds can sometimes stick if left too long cooking.

Bon appetit!