primal cavewife

• Cut up the vegetables in chunks and boil the sweet potatoes in boiling water for 10 minutes. If you eat the broccoli stems like we do, I would suggest boiling that along with the sweet potatoes to soften it before you stick it in the oven.
• Place all the vegetables in your oven dish.
• In a saucepan, melt butter and then add corn flour. Mix well.
• Add the milk and cream in the butter mix over medium heat stirring constantly.
• When the sauce is thickening, add in grated cheese, salt and pepper, nutmeg and herbs.
• Once the sauce has thickened, pour it over vegetables in the baking dish and bake in the oven for 40 minutes.
• If you like more cheese, sprinkle more grated cheese on top after 30 minutes and bake for another 10 minutes.
 

• Grind the mustard seeds.
• Cut slits in the lamb at 3cm apart and stuff garlic, rosemary and ground mustard seeds in the slits. Salt and pepper the lamb.
• Place more rosemary sprigs on top and under the lamb.
• Chop up the sweet potato and broccoli and place them around the lamb.
• Cook at 180C in the oven. Cook for 15 minutes for every 500g and add another 30 minutes. Set aside for 10 minutes before serve.
• Flip the vegetables every once in a while to cover them with the lamb juices/oil so that they don't get dry and will get tasty with the lamb flavour!

Say hello to our little rocket plant...

and our baby rosemary plant!

One of our broccoli plants is finally growing a little broccoli head! It's probably taking such a long time because they are not getting enough space. Oh well they will get there... just a matter of time.

• Place all the ingredients in a pot and bring to boil.
• Simmer for about half an hour or until the vegetables are soft.
• Cool for a bit and blend in a blender. Serve warm.

• Pluck any stem out, wash the leaves and pat them dry.
• Drizzle some oil and sprinkle the salt on top.
• Mix the leaves together and place them in the dehydrator at 35C for about 5 hours or until they get brittle.

The parsley is growing huge. I've been using it to cook our prawns for surf and turf, cauliflower mash and even juicing it!

Chilli is riping slowly...

Capsicum was bought as a seedling so it's coming along nice and slow. We were told that they don't grow in winter, but it's starting to flower so we'll see how that goes.

The basil plants are not huge, but the leaves definitely are. Whenever I pluck them to bring back to the house, I always think I am holding store-bought spinach... Like parsley, chives and oregano, I use it for surf and turf, cauliflower mash and juicing.

Carrots... Don't know how they are going since it's all underground. But the leaves are growing really well.

Oregano is growing bigger and bigger and bigger... Also used in surf and turf, cauliflower mash and juicing.

This spinach plant is my pride and joy! The leaves grow as big as my hand! A couple nights a week I would pluck about 6 leaves, wash them and place 3 on each plate and serve our surf and turf, cauliflower mash and baked sweet potato on it to give it some juice and flavour!

Red cabbage leaves are growing so big, it probably would have been a good idea to grow them further apart.

Broccolis are also growing bigger every day!

Cauliflower is getting big though not as big as the cabbage or broccoli... they're getting there!

The sweet potato that my boyfriend just dumped in the backyard. Hopefully we'll get more sweet potatoes... not sure how that works.

Our kale looks small, but that's because you don't know how much trauma it's been through! The snails have been getting into them for weeks... must have known how good they are for you. And for a while we were left with stems and no leaves! But as you can see, it is recovering much better now with luscious leaves. I am confident we'll be able to harvest it as often as we do the spinach soon! Can't wait!