Wednesday, May 26, 2010

Mr Duyvken is safely home in Australia (although you will notice that he has lost an arm and both his feet to the affections of JW who took to carrying him around with her during the day while he was away) and Papa and Oma are leaving Turkey and heading to Greece. They visited Kusadasi, Ephesus, Aphrodisias and Pammukale (amazing!) and have, by all accounts, had a truly wonderful time exploring this country. I hadn't heard of any of those places so I have enjoyed looking these places up online and partaking in a little cyber-tourism. So much fun!
Mr Duyvken is suffering from the post-holiday blues and a visit to a turkish restaurant in Glebe on the weekend didn't cheer him much. Even the sweetly toned abs the belly dancer contorted in front of him didn't help. That's when you know more than just a food intervention is required, ladies!
And I need to do something about my mid-section.

Following the travellers

Sunday, May 16, 2010

Using a massive wall map and some paper dolls made by the kids. G even made Oma a Forster Discount Barn shopping bag - she's such a hoot! If they are able to make it out of Belfast in the next few days (the airspace is currently closed) they'll be heading to Turkey and Greece and we plan on following their progress here at home.

Volcano Tutorial

Saturday, May 15, 2010

Mr Duyvken is in Belfast at the moment for his brother's wedding. His brother and soon-to-be bride also live here in Sydney so there was a lot of volcano watching going on earlier in the month. Once they were safely on the plan and winging their way north we decided to make our own Eyjafjallajokul. If you want to play along at home, this is how we did it.
First we got out all our supplies - a paper plate, a disposable cup, foil, baking powder, white vinegar, sticky tape and scissors. Then we constructed a model of Eyjafajalljokul using the plate, cup and foil (not to scale),
We prepared the main vent to allow access to the magma chamber,
We poured 2 tablespoons of water into the cup,
Stirred in 2 tablespoons of baking powder,
And then (as quickly as possible because the baking powder starts a reaction as soon as it is mixed with a liquid) we poured 2 tablespoons of white vinegar in as well,
We all took a quick step back but we needn't have worried because it produced a fairly small 'larva' flow. There was definitely a reaction that produced a lot of carbon dioxide bubbles forcing the mixture out of the small container so the kids were pleased although not overwhelmed. In true Duyvken-child fashion they were totally over it about 30 seconds later.
I can recommend trying it yourself, we had a lot of fun for 20 or 30 mins while we were getting it all organised, it is all stuff we had in the kitchen and cleanup was a snap. I'd love to hear from you if you try it!

Dinner tonight

Wednesday, May 12, 2010

I had some spinach left over from last night's quiche so I made spinach and almond curry for dinner tonight. I have a slight ground nut obsession at the moment. Grinding a handful of almonds and adding it to a tomato based curry gives such a lovely creaminess to the sauce, probably a lot of calories too but I'm not going to think about that right now. There's a time and a place, people!

Spinach and Almond Curry


a couple of tablespoons of oil

1tsp dark mustard seeds

1/3 tsp ground tumeric

2 tsp ground cumin

pinch of ground chilli

good pinch of salt (to taste)

400g can of tomatoes

handful of almonds, ground

1 brown onion, chopped

3 cups of baby spinach leaves


Heat the oil

Add the onion and spices and heat until the mustard seeds start to crack

Add the tomatoes and turn the heat down to medium

Cook until some of the excess water has evaporated

Add the almonds, stir until combined

Remove from the heat, add the spinach and stir through the hot sauce to wilt a little and serve with rice.

Taking the photo of this tonight was much trickier than yesterday when I had the daylight to help. So I offer some great food (photography) blog links to make up for it. Check out smittenkitchen and veganyumyum for some delicious looking dishes!

Dinner tonight

Tuesday, May 11, 2010

One quiche for us and one quiche for a family with a newborn baby. See, sometimes I trade gifts for cuddles and sometimes I trade food. Tonight, I was going to trade food but the baby in question WAS NOT THERE when I dropped off dinner. Oh my goodness! I let her keep the quiche but I wasn't happy about it. She owes me some time with that sweet, wriggly bundle of goodness and I hope she knows it :-)
I used my mum's trusty recipe which I have altered ever so slightly and I made a spinach quiche for us and a ham quiche for the meat-eating Mitchells.

Spinach Quiche
1 1/4 cup plain flour
pinch of salt
4 tbsps butter
up to 1/4 cup cold water
Mix flour, salt, butter together in a food processor until it looks like breadcrumbs
Add water in a thin drizzle until the pastry comes together
Form a ball and press into your quiche dish using your knuckes to press it into the corners and up the sides.
1 brown onion finely diced
1 handful of baby spinach leaves
jarlsberg cheese to roughly cover the filling
3 eggs
3/4 cup cream
1/2 tsp ground nutmeg
good pinch of sea salt
1/2 tsp ground black pepper
Take the first three ingredients and arrange them on the pastry
Mix the other ingredients together in the food processor and pour into the piecase
Decorate with chopped cherry tomatoes
Bake in a moderate oven until golden
I'd love to give you a more precise idea of how long it takes to cook but our oven is notoriously unreliable. It should take about 30-40mins.


Working on...

Tuesday, May 04, 2010

Today I am machine quilting the stacked coins quilt and making yoyos with the leftover fabric to embellish some singlets for JW.
See the lovely new button on my sidebar? The Craft Room has a new look thanks to Bee from Little Beehive. We're planning on making the blog a much busier place over the next few months so click over to see what we're all up to. If you are a Sydney crafter and would like to join us check out the dates, locations and contact details on the blog. We have a lot of fun when we get together and we'd love to have you join us.

Duyvken All rights reserved © Blog Milk Powered by Blogger