Our Home in Hoya Progress Report No.1

Joists and Bearers

Building is progressing at great pace and we are finally getting an idea of what our home will really look and feel like.

Sometimes I think the house looks HUUUUUGE and others times, just perfect size for two of us, a few pets and a massive garden. 
From the top of the block she doesn't look so big. The two pics below show how she sits into the hill. This is something I wanted. Not a huge pretentious blot on the landscape. 

The side view of the build, however, shows that there is quite a slope on the block.






John can easily stand under the balcony that opens from the master bedroom.

I suppose that size can be considered relative in many situations. It is all a matter of perspective. Check out the house from the bottom of the block. It seems to span the width of the block which I assume is because of the slope.

I am still struggling to find ideas for the breezeway gaps. This one is between the living area and master suite. It is slopey and on the southern side of the house so won't get much sun. Any idea anybody? 

My latest bright idea is a simple metal structure that will support creepers. 

Something like this? Post a comment or suggestion.

John's been practising his drone skills again so check out his latest video. 

We are visiting Our Home in Hoya every fortnight so why not follow my blog for regular updates. 

Super easy Dip Quiche

It's a bit cold here in south-east Queensland this weekend. By cold I mean less than 20 degrees C. This may not seem cold to many but to me it signals hot lunch.

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So a quick trip to the supermarket and I had the makings of this incredibly easy quiche. I am a woman of few ingredients so during my searches for recipes I found a fabulous book by Kim McCosker. 4 Ingredients: One Pot, One Bowl. 

Her book has many fabulous recipes. This and her other books are available at Dymocks and other good book stores. Check the link on my blog. 

This recipe, like most that choose, has flexibility. Additions and variation can be added.

Ingredients

• 1 sheet puff pastry
• 5 eggs
• 1 tub (150g) Basil & Cashew Chunky Dip- I used Aldi brand Deli originals. Aldi sweet potato and cashew dip is also delicious.
• 100g grated cheddar cheese
• a few slices of ham/salami or 1/5 cup chopped cooked chicken (optional)
• add anything else you fancy- cooked, chopped vegetables, sun-dried tomatoes, chopped olives.

Method

1. Preheat oven to 180 degrees C.

2. Spray a 25cm pie or quiche dish with cooking spray.

3. Cover with pastry.

4. Crack eggs into a bowl and beat well.

5. Stir in dip and 1/2 cheese.

6. Slice or chop any meats and place evenly over pastry.

7. Pour filling into dish.

8. Sprinkle remaining cheese on top.

9. Bake for 30 minutes or until set.

This is delicious served hot or cold straight out of your lunchbox at school or work. 

Eggless Strawberry Ice Cream

The punnets of strawberries were cheap this week so what better way to soothe a sore throat than with ice cream. 

This recipe contains no eggs. I know that commercial ice cream has eggs but I try not to think about it when I am tucking in to my favourite bought flavour. Making ice cream is however, quite different. The thought of half cooked egg in a chilled dessert just puts me off making ice cream so I have scoured the internet and tried many variations of frozen ice cream and sorbets to find delicious recipes.

This is the simplest recipe for ice cream that you could hope to find. There is also flexibility with the recipe which is great.

Sugar- I use raw sugar because this is what is sitting on the kitchen bench. Plus it also gives a deeper flavour.

Cream and milk- Depending on your preference, all milk, a mix of both or all cream can be used to make 2 cups in total. I tend to use 1 cup milk and 1 cup cream. It isn't as icy as all milk but if you want really creamy ice cream, then use all cream.

Vanilla- I like it but it doesn't matter if you haven't got any. 

Food colouring- If you like really pink ice cream. I don't use it because I think the ice cream is pink enough. 

If you don't have an ice cream maker, do not worry. The instructions for making it without are included. It is worth it!

Ingredients

1/2 cup sugar
1 cup milk
1 cup cream
1/2 teaspoon vanilla
1 x 250g punnet fresh strawberries.



Method  
1. Warm milk in the microwave until hot to touch.
2. Add sugar and stir until dissolved.
3. Place mix in refrigerator until chilled.
4. Add milk mix, cream, vanilla and hulled strawberries in a blender and blend until smooth.
If you have an ice cream machine:
5. Pour mixture into ice cream machine and follow instructions.
6. Store in freezer.

If you don't have an ice cream machine: 
5. Place a freezer safe pan or bowl in the freezer when starting to make the ice cream so it is chilled.
6. Transfer your mixture into the cold pan and put it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. 
7. Once the edges start to freeze, take out the mixture and beat it using a hand mixer.
8. Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. Once it’s frozen, the mixture should be smooth and creamy.

Store your ice cream in the freezer. Enjoy!

Another fabulous portrait by John!