Hi there!

I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!

I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.

I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.

While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.


Monday, March 14, 2011

Mozzarella - Part 2- Dinner

During the day, I started to plan in my head, what I will do with these cheeses once I get them home.
After having a nap, I decided on mini pizzas. An excellent way to try out the lovely Mozzarella cheese that I had made that day.

Mini Pizza
Muffins cut in half
Bread slices (swapped at the end of the course for my cheese)
Smear a tspn of home made salsa on each base
Chop some ham and salami and divide between bases.
Slice tomatoes...(still using the ones I got from the farmers market...the green tomatoes are now ripening)
Top with thinly sliced Mozzarella divided between bases.
(as we were working in pairs, each recipe was divided in two, for the pizza's, after eating the pizza's, I knew it would have been better to have more mozzarella on each one. But dividing my share over the pizza's was still lovely. If I had more, I would have used more, obviously because it was so fresh and delicious).
top with freshly cut basil.(from my garden)

Bake in a moderate oven, for 10-15 minutes....or until golden.

After dining on these mini pizza's with my freshly made Mozzarella, the family had cut fruit for dessert.
All I added to the plate was an orange and a pear....the rest was swapped at the end of the cheese making course for the rest of my cheese.

Not enough watermelon, but you make good with what you have.

The family ate well!


  1. They look really yummy. And congratulations on getting the excellent feedback from Graeme on you wonderful cheeses.

  2. Thanks Harriet, it really felt great to get that feedback.


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