The Little Cellar Rat likes to have something in the fridge for a quick lunch.
She pulled these together very quickly this week and is loving them…. they tick most of the boxes: tasty, easy-peasy to make, will keep in the fridge and can be used in many ways.

Did I mention the Smoked Ham or bacon (optional) came from our local BUCKS BUTCHERY CHILDERS.

frittelle di cavolfiore

• 1 X small cauliflower, cut into florets
• 1 X egg
• approx 1/3 cup milk
• ½ cup SR Gf flour
• 3 tablespoons parmesan cheese
• chopped shallots
• minced garlic to taste
• chopped fresh herbs (basil, thyme, Italian parsley)
• Salt and pepper to taste
• few shakes smoky paprika
• finely chopped ham or bacon (optional)

Steam cauliflower and chill (cook a day or two before and leave in fridge)
Mash with potato masher.
Add egg, milk, cheese, herbs etc and mix well.
Add good olive oil to non-stick pan, cook as with other fritters – use about 1 dessertspoon, spread out with silicon spoon.
Turn with silicon spoon and a second spoon, so as not to break up.

Can be reheated in microwave.

Buon appetito!

The Little Cellar Rat likes to have something ready in the fridge for a quick lunch, especially when time is in short supply. A QUICHE is a good old faithful stand-by.
It’s tasty, nutritious and, with a quick salad and spoon of Mango chutney or tomato Relish, really ticks the box for ‘satisfaction’. TLCR has worked out a good GF pastry base and finely sliced ham or bacon from BUCKS BUTCHERY CHILDERS takes it to the #1 level. Simple to reheat in the MickeyWave or have as is in the lunch box. buon appetito!

It’s a glorious day here at The Hill and the Grey shrike Thrush is putting on a concert. We’re so privileged to have so much bird life and it’s one of the reasons we have put time into planting a variety of trees and shrubs.The birdlife provides us with ongoing entertainment and some really are sociable, valuing the human contact.

The Little Cellar Rat can’t imagine not having Basil in the garden or the kitchen! The plants have a limited life span, so in order to ensure a constant supply, you need to be continually encouraging new generations. It’s always heart-warming to see little plants appearing in the Herb Patch but they are also easy to strike in water, especially in the warmer months. It is fascinating to plot the growth of those tiny little white ‘bumps’ on the stems through to Rapunzel-like white wavy ‘hair’ and all in a matter of days. The one delicious Lemon Basil plant has self-seeded and a few pieces put into water in the kitchen for ease-of-use, have now sprouted roots and are almost ready to plant out. buona cucina!

The Little Cellar Rat cannot remember a year that was harsher and drier than 2019 (and she’s lived here for 46 years) so it is just SOOOO delightful to see a green tinge returning, shoots on shrubs and trees and that unmistakable perfume of freshly cut grass.
No, the tanks aren’t full and the dams aren’t overflowing but it’s a start that puts a lightness in the step and a song in the heart!

I can’t imagine not having Mr Basil in the kitchen. He is such a versatile herb and the basis for so much ‘cucina siciliana’.
Well now is the time to get those basil cuttings going. Pick a few pieces (or beg, borrow or steal from a friend), stip the boots leaves and keep in water, change daily. Before you can say ‘la dolce vita’ you will have gorgeous white roots appear and ready to plant out in a few weeks.
These appeared after 3-4 days in water!

If you’ve kept seeds from a previous crop, get them into some soil at once and in no time you will have those fat little first two leaves popping up to greet you.
buona cucina!

It doesn’t take long for nature to respond to rain.
If you keep your eyes open, there is always something to take you by surprise and energise your heart and soul.
This Brazilian cherry was given a serious prune. Just look at the response once life-giving rain came!
Happy Discovering to all…. be it in your own garden or that of a neighbour.

Here at HILL OF PROMISE a roast leg of lamb is a regular on the menu, no matter what the season. In summer, it doesn’t have to be the traditional hot roast + veggies with the little chef on the verge of heat exhaustion! Sliced, warm roast lamb dances very well with various salads, from warm potato salad right through to ones based on quinoa, lentil’s, brown rice and the like.
Our local butchers ‘extra-ordinaire’ BUCK and WADE @ BUCKS BUTCHER SHOPPE-CHILDERS not only have superb, top quality lamb but ideas on how to cook it as well.
A roast leg is really good value because it’s the cut that keeps on giving’, in the form of tasty cold meat for sandwiches and lunches afterwards.
The Little Cellar Rat swears by her 40-year old oval LE CREUSET – no oil, nothing but a dusting of flour, S and P, and a spring of rosemary (from the winery herb patch of course!) A lemon cut in half and removed 3/4 way through cooking is delicious, finely sliced on the side.
buon appetito!

You asked for a post to let you know the 3 RIGHT HANDS FORTIFIED RED is back on the self so here it is!
Just as luscious and syrupy as always.
Great with a sharp cheddar and muscatel grapes or whatever takes your fancy.

If you aren’t in the area, get a friend who’s passing through to pick some up for you! 07 4126 3470 or 0408 875 305 Too easy!!

Some dishes come and go in cycles, some never go out of fashion. I feel this way about a QUICHE. The Little Cellar Rat is gluten intolerant and over time has adapted recipes to suit. Sometimes it is a bit of trial and error and usually involves finding the right flour.
This has been the case with a QUICHE which is so handy to have for a light lunch or evening meal. All it needs is a Garden Salad or Slaw/Salad.
This one has finely diced bacon or ham from local BUCKS BUTCHER SHOPPE.
When you visit the cellar door, ask TLCR for her recipe. Happy to share!!