Grilled peaches with rosemary

I have so many peaches right now. The tree is loaded and they all seem to ripen at once.

I made these grilled peaches. They are OH SO good!  

The recipe is adapted from a Jamie Oliver recipe from a magazine from a few years ago. Our local library has magazines of all sorts to borrow, so I have been taking advantage of that, I can't get enough of looking through food mags. This way I can do it for free!

The original recipe used a vanilla bean and a dash of brandy. You could use them if you have them. He suggested you serve them with crumbled biscotti and creme fraiche, which would be awesome. I think some toasted almond slivers would be nice too :)

Grilled peaches with rosemary
6 peaches, halved and stones removed
1 orange, zested and juiced
1 tsp vanilla essence
1/4 cup caster sugar
2 rosemary sprigs

Arrange the peaches in a baking dish, cut side up.

Mix the vanilla essence with the juice of an orange and pour over the peaches.

Scatter the zest and the sugar over. Lay the rosemary over the top.

Place the dish under a hot grill for 5-6 minutes or until fruit is golden and the juices are bubbling.

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Homemade chocolate chip muesli bars

I am so glad I had a go at making my own muesli bars. I don't know what it is, but I see the boxes of bars at the supermarket and I just can't bring myself to buy them. Maybe it's the price, or maybe it's just because I haven't had success in getting my kids to like them.

I was quite surprised my fussy eater loved these, and Brett was full of compliments about them too. I thought they were extremely tasty, and will surely be making them again. Soon! I can see that they are not going to last long. 

I am so keen to try out different ingredients, besides chocolate chips and sunflower seeds. Like apricot and almond, choc chips and chopped up dried banana, or white choc chips. As an afterthought, a tablespoon of sesame seeds probably wouldn't have gone astray in this batch. The possibilities are endless. 

You should try make some, they are yumptious scrumptious and fantastic for school lunch boxes.

4 cups rolled oats
1/4 cup flour
1/2 cup dessicated coconut
1/3 cup packed brown sugar
3/4 cup chocolate chips
1/4 cup sunflower seeds
1/2 teaspoon salt
1/2 canola oil
1/2 cup honey

Preheat oven to 160C. Line a baking tray with baking paper.

Place oats, flour, coconut, brown sugar, chocolate chips, sunflower seeds and salt in a large bowl. Mix to combine.

Whisk together the oil and honey until well combined. Add to the dry ingredients until the oats are well coated with the oil mixture.

Tip onto baking tray and mound into a rectangle, about 22 x 28 cm and 2 cm thick. I used an egg flip to help push down and flatten the top and neaten the edges.

Bake for 40 minutes, until golden.
Cool for 10 minutes on the tray, then slice into 24 bars.

Bucks Bay - Carpenters Rocks

Blackfellows Caves

My place in time #24 - Something I've never seen before

Just down the road, about 5 kms from Pelican Point, lies the little fishing hamlet of Blackfellows Caves. So named I guess for the caves that have been carved out by the sea in the limestone. 

It's the first time I have gone to have a look. Brett had taken the girls for a drive back to Millicent, so I had the opportunity to walk around the bluffs by myself. 

If only I had a kayak. I could imagine a paddle around to take a closer look, on a calm day.

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