Life can change quickly. Last time I called in we were under regional COVID restrictions but life felt reasonably normal. We were making plans and moving forward. 24 hours later we found ourselves in a lockdown, with both our schools shut and here we are, still in lockdown, still home-schooling and watching the daily numbers rise.
Of course we are privileged to have plenty of space around us and our farming business can continue, mostly uninterrupted. Home schooling is challenging, I love having everyone at home but they miss the motivation and momentum of school. I know many families and students are in this tricky situation, Australia wide.
For us, a paddock dinner is the perfect way to reset and escape the news cycle. We recently packed up some sausages, bread and a rather lonely avocado (for greens!) and headed west to light a fire. The weather and light were both perfect and a great reminder of just how fortunate we are.
Here are a few things that have caught my eye lately. If you need a break from home schooling and the constant news you might like to distract yourself for a few minutes too.
I cannot knit but I cannot stop staring at this incredible knitted version of Sandringham House and the surrounding Estate, where The Queen often spends her Christmases and winters. This really takes craft projects to the next level!
Lately I have been researching cakes tins, cake tin sizes and conversions while working on a special Christmas project. This led me to Paleo Pantry where almost everything you could ever need to know about cake tins is explained. When it comes to baking, the correct tools for the job really make a difference and proper baking equipment makes me happy.
For said project I purchased two beautiful cake tins from Cecil and Co. They are deep, sturdy and made in Australia and I feel they are a great investment.
I have been a bit quiet on the podcasts and reading lately, my brain just hasn’t been able to absorb much extra information.
Perhaps banana bread in these times is completely overdone and people are sick of it. But I am actually not, I love it and continue to make it. Years ago I used to bake this recipe for a local café so it is very well tested. The addition of dark chocolate chips makes it slightly indulgent.
I tend to slice the whole thing up and store the slices individually, well wrapped in the freezer, this is handy for portion control and or whenever you need something sweet. Great for these home schooling days!
Happy Friday friends x
- 125 g neutral tasting oil such as grapeseed oil
- 250 g castor sugar
- 3-4 aged bananas, medium sized, peeled and mashed
- 2 eggs, beaten
- 175 g dark chocolate chips
- 250 g plain flour
- 2 teaspoons baking powder
Preheat oven to 180°C.
Line a large loaf tin (approx 28x13x7cm) with baking paper. Set aside.
In a deep bowl mix the oil, sugar, banana, eggs and chocolate.
Sift in the flour and the baking powder. Mix to combine.
Cook for 50-60 minutes or until the top of the loaf is golden and an inserted skewers comes out clean.
Allow to cool in the tin until it feels firm enough to remove from the tin easily. Remove loaf from the tin and allow to cool completely on a wire rack.