Just a short post today to say a very Merry Christmas and Happy Holidays to you all. It’s hard to believe I’ve been tapping away at this blog for getting close to a year now, but I’m having a lot of fun doing it and I have ‘met’ some lovely people along the way.
I received some beetroots in my veggie box recently and decided to use them for something a little different to what I normally do. Often I just add them to a juice or make a salad, but this time I thought I would grate them up and make a relish! The relish goes really well on burgers, as part of a cheese platter or even just on some bread as a snack – all perfect for this time of year! It’s super simple to make as well, just as long as you don’t mind getting pink beetroot juice everywhere first!
Last weekend I made my twice-yearly pilgrimage to a farm outside of the little town of Meredith in country Victoria, to the Meredith Music Festival. Back in March I wrote about the newer kid on the block – Golden Plains festival – but this time it was the original Meredith to shine for the 23rd time.
Melbourne has embraced December as only Melbourne can – with a mixture of super warm days and then some well, not so summery days. I took advantage of one of the cooler days to turn on the oven and whip up this salad, which I then proceeded to eat for dinner for the next few warm days when cooking something warm was the furthest from what I wanted to be doing!
I wanted to make some thankyou cookies for a colleague who had been helping me out on a major project I have been working on over the last few months, and as we’re hurtling towards Christmas I thought it was only appropriate that I made him some spicy, delicious, ginger flavoured treats. Instead of traditional ginger biscuits which tend to be flat and crunchy like a gingernut biscuit, these are soft and doughy but still full of that delicious ginger flavour!
