Goodbye summer

Goodbye summer.  It has been a great one.  Can't see myself getting back into to the sea any time soon.

Here are some snaps of my family enjoying the beautiful water of Whangamata.  Whangamata is truly the best place on earth.

Will be down again at 'Easter',  maybe I'll be tempted.  We'll see...

Sticky rice

This is the easiest recipe for sticky rice.  Don't be put off that it is cooked in the microwave.  It does a really great job.   The recipe is based on a recipe that I got out of an Australian Vogue Entertaining magazine well over 10 years ago, just when making your own sushi at home became popular.  I also use this for my sushi rice.

Recipe

• 2 and 1/2 cups of short grain or sushi rice.  ( I just use short grain rice ) Wash rice in cold water until it is clear.
• 2 and1/2 cups cold water added to rice in a microwave proof bowl. 
•  Cover with plastic wrap and nuke for 15mins.  (15 mins seems to be right in every microwave I have used.)  Leave covered for 5 mins before taking off plastic wrap.

Seasoning vinegar added to cooked rice

• 3 tablespoons of sugar
• 2 teaspoons of maldon salt
• 5 tablespoons of rice vinegar

Whisk together until dissolved and then pour on cooked rice and mix thoroughly till fully combined.

I used the rice with teriyaki beef and stir fry veges for my sons school lunch.

Night sky

This was the colour of the sky the other night, west as the sun was going down looking out our back yard.  Just beautiful.  Autumn is fully on us and the mornings are getting slightly colder.  Day light saving ends next weekend.
This day was the same day that I painted our side door on our garage door pink.  The exact colour of the pot above, very reminiscent of the same night sky.  I will post a picture of  the door soon.  Just can't seem to take a photo that does it justice.  I need to hone my photography skills, as I am an absolute beginner when it comes to all things blogging.  I do make up for it in enthusiasm, I hope.  Baby steps.  Am learning things small everyday.

Gluten-free Peanut Butter Cookies

I was inspired to make these cookies when I came across she simmers

Flourless Peanut Butter Chocolate Thumbprint Cookies.  She was inspired and got the recipe from Recchiuti Confections

                              

RECIPE

1 cup organic peanut butter

3/4 cup white sugar

1 large egg

1/2 teaspoon of sifted baking soda

1/4 teaspoon of maldon salt

3/4 cup dark chocolate chips

1/2 cup chopped roasted unsalted peanuts

Mix all ingredients in the following order.  It comes together really easily.

Form into balls and flatten with your fingers

        

Put cookies into a pre-heated 170 degree C or 350 degree F oven.
Bake for 12 to 15 mins
I think I may have slightly undercooked my batch.  They were still really good though.

My kids approved especially my gluten-free son.

                              

Beefsteak tomatoes

                            

Went out to Pukaki Rd in Mangere Auckland last week and picked these magnificent tomatoes.  Just some good olive oil,  a rub of garlic on the toast a sprinkle of Maldon sea salt and a few basil leaves.  So simple, so delicious.