When we decided to build our home, I was more interested in the indoors bit than the outdoors. Hubby who lived in Malaysia growing up saw that as my city influence-given that I have stayed in small apartments during most of my childhood. I’m not a big fan of gardening, though I love what the garden can produce. He on the other hand, loves greenery and insisted on having a backyard.
I wasn’t keen at first. I said gardening would take up a lot of our time-something we tend to struggle with. I would much rather cook and bake than do weeding! He convinced me, painting a picture of a herb patch, citrus trees and even rose bushes for my grandmother.
It has been 2 years since we moved into this home. I have to give him credit that the garden is a winner when grandmother was alive. My side of the family helped with the planting of 3 fruit trees and enjoyed spending time in the alfresco area. My dad in particular didn’t even mind the weeding and helped hubby out with some reticulation problems. The herb garden was mostly a success with Asher helping us collecting some herbs for cooking. That is still one of my favourite bit of the garden. Asher loves watering it. The fact that he is learning more about food appeals to me too.
We have two rose bushes. One that we planted in memory when grandmother passed away. It sits directly opposite my kitchen sink where every day, I look at it and think of her. The other was given to us by a friend at her 1 year death anniversary for similar reasons. If only we managed to plant more when she was alive.
The fruit trees? We harvested two mandarins and finally this year, LEMONS! That was really exciting. Fresh lemon juice for the morning and heaps of lemons in our cooking and baking. I wanted to squeeze the juice and freeze it but I was overzealous in our lemon creations and was left with … none.
I made this Lemon and Passionfruit Slice for our joint mother’s group birthday celebration. I figured out that more liquid and longer time in the food processor made this slice super creamy without the cream. A very refreshing raw dessert.
- 1.5 cups of walnuts
- 1/2 cup desiccated coconut
- 3 soaked and pitted medjool dates
- 2 tbsp coconut oil
- 2 tbsp water
- 1 tsp vanilla paste
- "lemon and passionfruit cheese"
- 1/2 cup macadamias and 3/4 cup cashews soaked 3-4 hours or overnight
- 1/2 cup coconut milk
- 2 tbsp coconut oil
- 3 passionfruit pulp
- 1/2 cup lemon juiced and zest from a full lemon
- 1 tbsp honey
- Line brownie pan with baking paper.
- Blitz base ingredients and press into the pan. Freeze while you prepare cheesecake filling.
- Wipe down or rinse food processor. Place all cheesecake ingredients and process it for a good 5-10 minutes. Scrap down every other minute. Taste and sweeten accordingly (your lemons might be sweeter or more sour than ours!). If mixture is too thick, add more coconut milk. Spoon into tin and freeze for 20-30 minutes. I thaw it in the fridge for 5-10 minutes before serving.