> made by Melanie from mother's group :)

> Chocolate Cheesecake - Delish

> Only $10.00

> DJ's new tank, look at the size!

>Rubik cube

> bought this for Jovan, so cute

> haha

Chunky Hazelnut (Winter only)

Your taste buds will burst with excitement nearing to winter for these specialty treats. Darrell Lea's famous (winter only) delights are loaded with hazelnuts & smothered in an ultra-soft milk chocolate. Let it melt in your mouth before your hand!

> I love it!

http://www.i-deasthatmatter.com/Jovan/index.html

> born 31st March 2009 at 7.10pm. 3.88kgs and 49cm in length.

> pork chop with mushroom, mash and vegies. Sauce: BBQ and worshire

> made it today with leftover yoghurt in the fridge.

Ingredients

• 2 cups of mixed berries, frozen or fresh
• 3 cups of self-raising flour
• 2 cups of caster sugar
• 3 eggs
• 1 cup of milk
• 1 cup of yoghurt
• 5 tablespoons butter
• 1 teasoon cinnamon
• zest of 1 orange

Method

1. Combine berries and flour.
2. Add remaining ingredients and mix until just combined
3. Pour into a greased 23 cm springform tin and bake at 180C for about 1 hour.

> what a treat, first attempt and turned out swell :)

Roast Lamb with tomato

2.5kg leg lamb, with shank intact
6 cloves garlic, sliced
6 rosemary with stalks attached
sea salt flakes and cracked black pepper
2 tablespoons olive oil
6 medium (900g) tomatoes, peeled, seeded, chopped
1/3 cup (80ml) chicken stock
2 cups (500ml) red wine

METHOD

Pierce lamb 12 times with a sharp knife; press 1 slice of garlic into each cut. Reserve remaining garlic and rosemary. Rub salt and pepper all over lamb.

Preheat the oven to moderate (180°C/160°C fan-forced). Heat half the oil in a large flameproof baking dish; add lamb, cook until browned all over, remove from dish.

Cook leg of lamb to the dish and bake in a moderate oven for 1 hr, covered with small piercing holes in foil. Spoon pan juices over the lamb occasionally during cooking.

Heat remaining oil in same dish; cook reserved garlic and rosemary until soft but not coloured. Add tomatoes; cook, stirring, until softened. Add chicken stock and wine; bring to the boil. Add this to the leg of lamb and cook for another hour covered.

Last 40 mins, remove foil and cook lamb uncovered to brown the surface.

Remove lamb from dish and cover with foil; stand for 15 minutes.

Serve the lamb with potatoes, tomato mixture and sauce.

Victoria readies for week of scorchers

Blistering temperatures forecast for Melbourne today are yet to blast the CBD, with a sea breeze bringing relief ahead of what is expected to be a hot, blustery week.

Victorians are facing potentially the hottest week in 100 years with temperatures forecast to top 40 degrees until Sunday.

>Yumo

> cool baby bag, another xmas present from DJ :)


> and a matching wallet

> Southern Star

> Thank you DJ, it's delicious :)

> New year's eve, we had damper bread by the fire.

Australian Damper Bread
Damper is traditionally a simple Australian unleavened bread baked in the hot coals of a campfire. The dough was wrapped around a stick and cooked or put into an iron pot and buried in the hot coals.

The bread is called damper because the fire is damped to allow the bread to be cooked over the ash covered hot coals.

During colonial times it was a staple food in the bush because the dry ingredients could be easily carried and they only needed to add water to make the damper. (The original version had no sugar or butter and used water instead of milk.)

> Christmas lunch - i made roast chicken