Mine was busy and productive - just the way I like it when I have time off. I spent a few days at my parents' place, helping weed and water the vegie garden, feed the chooks, plant some new trees for wind-breaks, and generally tidy up around the property; dad's rabbit-proof fences have finally been replaced, and there was a bit of work cleaning up around the perimeter line. There was one day where drizzly on/off rain forced us inside, but mostly we were outside in the fresh autumnal air and sunshine.
I also ate lots of fish. Not caught by dad, which I usually enjoy whenever I visit, but from a neighbour whose horses were agisted on my parents' property in the weeks after the January fires (as their fences and paddocks were burnt out).
Mum and I also baked this lovely slice together, the flavour and texture and even the name of which was much analysed over the weekend (and, of course, eaten).
I don't often cook with mum - there's usually freshly-baked slice and cake and biscuits when I arrrive. So it was lovely being in the kitchen together, even if I did do most of the mixing and measuring and cooking.
Choc walnut slice
Adapted from Rhubarb and Radishes.
- Preheat your oven to 190 and prep a brownie tin.
- Cream 180 gms of softened butter with 1/2 cup dark brown sugar.
- Add 1 tbspn of brewed up strong black coffee, 1 large egg and 1 tspn vanilla.
- Fold thru 1 and 1/2 cups plain flour, 1/4 tspn salt and 1 tspn baking powder.
- Now fold thru 1/2 cup of walnuts broken into rough chunks, and 100 gms of dark cooking chocolate chopped into rough chunks.
- Spoon mixture into tin and bake for about 35 minutes or until done. If you can, leave to cool before removing from tin. Otherwise, eat it while warm and soft and delicious.