Archive | July, 2010

What Myles liked on the farm

28 Jul



tractor 2


Farm friends

27 Jul



Jill 1

Jill 2


Around the house

26 Jul






A visit to the farm

25 Jul

We spent the weekend visiting family at Pinecliff, about 40km out of Gunnedah. It was a lovely, relaxing weekend, and so much warmer than Armidale!farm sign

farm view

Almost 15000 acres of beautiful black soil

farm view 2


Still life

20 Jul

still life

Saturday drive to Apsley Falls

18 Jul
Apsley gates

An impressive entrance!

Apsley falls

base of the falls



scribbly gum

Recipe of the week: Banoffee Pie

17 Jul

I had some bananas I needed to use up. Why eat them au naturale when you can put them in a caramel cream pie?!


395g can sweetened condensed milk

250g digestive biscuits (I use Butternuts), whizzed in a food processor until they’re fine crumbs

75g butter

3 tablespoons honey

3 medium bananas, thinly sliced and tossed in 1 teaspoon lemon juice (to stop them going brown)

300ml thickened cream, beaten until firm, refrigerate until firm

1 tablespoon grated chocolate for decoration



1. Place the can of condensed milk into a saucepan and completely cover    with boiling water. Simmer over low heat for 3 hours. Keep topping the water up so the can is always submerged. After 3 hours, remove the can and rest for 10mins. Be VERY careful on opening the can as both the tin and contents will be hot and sticky.

2. Grease a 22cm flan or pie dish with butter or cooking spray.

3. Heat the butter and honey in a pan over low heat until the butter melts. Pour into the biscuit crumbs and mix together. Press the mixture into the pan, evenly covering the base and sides. Chill in the fridge for at least 1hour.

4. When the caramel is ready, dollop it over the biscuit base and spread evenly. Place the sliced bananas over the top and finish with a thick layer of whipped cream. Decorate with the grated chocolate.

Serves 8. Best eaten on day of making.