Sunday, 8 February 2015

My New Neighbours

For the best part of the last two years we have had a grumpy, loud, obnoxious man owning the property next door to ours.  I try to be really friendly with everyone but he was one of those people that, no matter how hard you try, he was always going to be rough, and ready for a confrontation. 

Recently though, the property has sold and I thought I would take you on a walk next door to show you my new neighbours.

My new neighbours are 16 minature horses.   All day they graze peacefully on the grass and will gladly spend time chatting at the fence when I come to visit.

And their best buddies live there too !!


On the walk back home I found someone visiting unexpectedly in my yard, so I asked him nicely to move along.


Hope you enjoyed your walk next door with me.....

Monday, 2 February 2015

Chia Seed Jam

Eating "sugar free" doesn't mean you have to give up the good things in life......good tasting jam being one of them.

Here is a recipe for very easy Chia Seed Jam that is quick, easy and will last in the fridge for up to two weeks.

  • 500 gms berries  (strawberries, raspberries, blueberries - all work well)
  • 2 Tablespoons Chia seeds
  • A squirt of lemon juice
  • Stevia powder (if required)

First of all place the berries in a saucepan (I chop the strawberries into quarters but raspberries and blueberries I leave whole).

Over medium heat, bring the berries to a low boil, stirring frequently.  Reduce heat to low and simmer until berries soften, about 5 to 7 minutes.  Then lightly mash the berries with a potato masher.  

Stir in the chia seed and lemon juice and sweeten with a bit of stevia (if your taste requires it).     With these strawberries I used 1 teaspoon of stevia powder as they were not as ripe as I would have liked.  Over ripe strawberries are the best to use because they are much sweeter and softer.  

Cook the jam on low heat until it thickens, about 5 minutes

Remove the saucepan from the heat and let it cool slightly.   Pour jam into a clean glass jar and leave on the kitchen bench until it cools to room temperature.  This recipe will fill one 500 ml jar.

When cooled to room temperature, place the lid on the jar and store it in the fridge, for up to 2 weeks.  I have not tried freezing this recipe because I haven't made any more than the one jar at a time.  Some variations to try are -
  •  "Raspberry and Apple" by adding 1 grated apple with a 300 gm punnet of raspberries.
  •  "Blueberry Vanilla" by adding 1 teaspoon of vanilla essence when using blueberries.

Don't forget to try it out on some home-made scones before you put it in the fridge.........enjoy