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Posts tagged ‘muriwai gannet colony’

Pineapple, Coconut, Mint Ice Pops & Life’s a Beach

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It doesn’t matter how many years I’ve living in Muriwai, I’m still in awe of it’s beauty with it’s black sands, crashing sea and moody colours. Most people will run to the beach on a sunny warm day but I love it best when the skies are overcast making the thundering waves look all that more menacing. Eight foot waves where tubing in, I looked longingly at them and the daring riders rocketing down the wave face. But I confess they are far to big for this surfer. When the wave height drops in a day or two I will be out their with the rest of them, nodding when they say it’s been an awesome surf week, omitting the fact that I was watching not surfing earlier in the week ;o). So I ran for my camera and caught a few waves on film instead. It’s it such a beautiful place?

It was still a balmy warm day, perfect for the ice pops I had stashed in the freezer for such an occasion and I was thirsty and exhausted just watching all the action out to sea. Just a simple treat of fresh pineapple, mint leaves and coconut milk all whizzed together and poured into your favourite ice pop container. I’m submitting this to our monthly Sweet NZ mingle which is being hosted by Arfi of HomeMades. If you pop over you will be sure to find a lot more sugary delights to tickle your taste buds.

Ingredients

1 Small pineapple (peeled, cored and chopped, 200ml coconut milk, handful of fresh mint leaves

Method

Whiz all ingredients together in a food processor or blender then pour into ice pop containers and freeze overnight.

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sweetnz

Malaysian Egg Curry & Return of The Gannets

Where have you gone my lovely sunshine? For one day you graced us with your presence and back into hiding you went, all you left behind was a glowing red line across the back of my neck, evidence that you truly had visited . Our beautiful Gannets were happy as the sun shone, they played on the blustery sea air, swooping and diving, showing off to their mates, they are home again for the season. When the wind blows onshore we can hear their calls from our deck, they know summer is on it’s way even if the sun doesn’t always play it’s part in the deal.

As the weather changed again the salads went to the back of the fridge and a quick spicy Malaysian curry made an appearance for lunch. The recipe is slightly adjusted from Alice Hart’s book, Vegetarian to suit the ingredients I had on hand, it’s one of my favourites because it is so quick to prepare and full of fragrant flavours.

Ingredients – 4 portions

Serve with Basmati or Jasmine rice

8 soft boiled eggs

1 Tbsp coconut oil

4 spring onions, thinly sliced

3 cloves garlic

2 inch fresh ginger, grated

1 tsp cumin seeds, ground

1 tsp coriander seeds, ground

1 tsp turmeric powder

1 chili, chopped

400ml chopped tinned tomatoes

2 Tbsp tamarind paste

100ml coconut milk

1 Tbsp brown sugar

salt to season

large handful fresh coriander, chopped

Method

In a large frying pan heat the coconut oil over a medium heat.

Add the spring onions, ginger and garlic and saute for 2 minutes.

Add the ground cumin, coriander, turmeric, chili & tomatoes to the pan and saute for 5 more minutes.

Stir in the tamarind paste, coconut milk and brown sugar, season with salt to your taste.

Simmer for 5 minutes until the sauce starts to thicken and then add the boiled eggs.

Cook for a few more minutes to warm the eggs through.

Scatter with fresh coriander and serve with rice

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