Beautiful snow-capped mountains:
Mount Ruapehu in New Zealand.
Arum lilies
This photo says it all!
My precious grandchildren.
Photo taken by my daughter in law.
A blessed Christmas to you and your family! I am so grateful to all of you for stopping by my blog, leaving comments and likes. I hope you will have a wonderful time with all your loved ones and plenty of delicious food over the next few days.
http://ceenphotography.com/2013/12/24/cees-fun-foto-challenge-kind-and-caring/
Watching the activities on the dam
Lady taking a little nap !
1. http://shyraven23.wordpress.com/2013/12/22/sunday-stills-going-to-the-dogs/
2. http://castelsarrasin.wordpress.com/2013/12/22/sunday-stills-going-to-the-dogs/
3. http://nadiamerrillphotography.wordpress.com/2013/12/20/week-photo-challenge-one/
4. http://backroadstraveller.blogspot.com/2013/12/sunday-stills-next-challenge-going-to.html
As I said in a previous post I personally prefer a dark richer Fruitcake. I have searched to find one that I liked and here is my rendition of a not so traditional Dark fruit cake.
Dark Christmas Cake
500 g mixed dried fruits
250 g dates, cut up
125 g butter
200 ml soft brown sugar
250 ml strong coffee
200 g cherries
Put all the ingredients in a large pan set over a medium heat. Bring to the boil, then lower the heat and simmer for 3 mins. ( I boiled mine in the microwave for 8 min on high.)
Add 5 ml Bicarb of soda and 100 g chopped pecan nuts into the hot mixture and stir well. Leave to cool for about 30 mins. 
Pre-heat the oven to 130 C. 
Remove the cake from the oven, poke holes in it with a skewer and spoon over 15 ml of your chosen alcohol. Leave the cake to cool completely in the tin.
To store, peel off the baking parchment, then wrap well in cling film or tin foil.
All these things make me happy!
Especially my grandchildren!
http://ceenphotography.com/2013/12/17/cees-fun-foto-challenge-happy/?relatedposts_exclude=1259
http://francineinretirement.wordpress.com/2013/12/17/cees-fun-foto-challenge-happy/
Broccoli, Cauliflower & Onion Au Gratin
Cheese Sauce
30 g (1 oz) butter or margarine
30 ml (2 tbsp.) plain flour
2ml (1/2 tsp) salt
1ml (1/4 tsp) rosemary leaves, crushed
1 ml (1/4 tsp) pepper
375 ml (13 fl oz) milk
100 g (4 oz) shredded cheese
Pre -heat oven to 180°C.
In a saucepan melt 30 g (1 oz) butter; stir in flour, salt, rosemary and pepper. Cook over med. heat, stirring constantly, until smooth and bubbly (30 sec.).
Stir in milk. Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil (4 to 5 min.)
Boil 1 min. Remove from heat; stir in cheese until smooth. Set aside.
In greased shallow casserole or 23-cm (9-in) sq. baking dish place broccoli, cauliflower and a med. onion, cut into eighths.
Stir in cheese sauce.
Topping
250 g (9 oz) fresh breadcrumbs
75 g (3 oz) butter or margarine, melted
50ml (4 tbsp.) chopped fresh parsley
In small bowl stir together all topping ingredients.
Sprinkle over broccoli/ cauliflower mixture.
Bake for 25 to 35 min. or until top is golden brown and broccoli / cauliflower is crisply tender.
Related posts:
http://backroadstraveller.blogspot.com/2013/12/sunday-stills-next-challenge-holiday.html
http://shyraven23.wordpress.com/2013/12/15/sunday-stills-holiday-lights-and-decorations/
http://hamburgundmeehr.wordpress.com/2013/12/16/sunday-stills-holiday-lights-and-decorations/
http://castelsarrasin.wordpress.com/2013/12/16/sunday-stills-holiday-lights-and-decorations/
http://geriatrixfotogallerie.wordpress.com/2013/12/16/sunday-stills-holiday-lights-and-decorations/
I made this easy chicken salad which is perfect for a hot summers night!
Fry Onion, garlic, green peppers and mushrooms in a bit of olive oil and butter.
Add about 500g of chicken pieces and balsamic vinegar , herbs, salt and pepper to taste. ( Can use Balsamic Crema too)
Cool the chicken, make a salad of your own choice, adding whatever you have available. I put some green peas (frozen), pineapple chunks , carrots and feta in, too.
Serve with honey mustard salad dressing and fresh bread!
Beetroot
The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, refers to any of the cultivated varieties of beet grown for their edible taproots.Wikipedia
600 gr beetroot peeled and trimmed
3-4 tbsp olive oil
6-7 tbsp balsamic vinegar
