Another project and new shop

And that makes three (well, three little businesses, anyway, but there is always a myriad of projects going on!)...

A couple of weeks ago I launched a new online store, so that you can now buy online the Outback Pride products I talk about here and on my blog Season with Saltbush. Simply go to http://shop.outbackpride.com.au/ and have a look!

In everyday news, tomorrow is back to therapy with Sienna starting OT and Ash back at speech on Saturday. Friday is the first day of school. It's been warm and then actually a bit cold and then sunny again around here. I've barely scrapped - only one page in the school holidays - but will be back crafting this month. Now that the Outback Pride store is launched I have some design work to get on with, plus an album to design and photos still to edit.

Sienna is completely lalaloopsy mad, Cedar divides his addiction between his wooden train sets and the ipad. Ash is pretty technology-focussed at the moment, but also enjoying treasure maps and lego.

Outback Pride on The Circle

As well as being just generally awesome, and run by Ben's folks, Outback Pride is one of Curiouser's clients (website, commercial photography) and the subject of my other blog Season With Saltbush....

Speaking of which, I will totally be revamping that blog soon, I am aiming to be super inspired after attending Nuffnang Blogopolis on Saturday! If you will be there too, please say hi :)

Creamy Chicken and Native Thyme Casserole

One thing about visiting the family at Reedy Creek, is that I always come back stocked up with Outback Pride products and inspired to share the things I make. I'm making it easier on myself now by skipping the step by step photography and just remembering to take a single image if possible!

This one I actually made on Monday night, after our drive home (and a quick grocery shop by Ben).

600gm free range chicken thigh fillets, roughly chopped
1 leek, white part quartered and sliced
125gm button or swiss mushrooms, sliced
1 zucchini, quartered lengthways and sliced
2 large cloves garlic, crushed
1/4 cup extra virgin olive oil
1 cup chicken stock
1/2 cup light cream
2 tsp of fresh native thyme, finely chopped (if unavailable, replace with dried native thyme)
1 tsp Native Pepper Seasoning

Heat half of olive oil in a wide frypan or a saucepan. Brown chicken in batches and set aside.

Heat the remaining olive oil. Saute garlic for 1 minute until fragrant, add leek. Cook, stirring for 1 minute and then add mushrooms and zucchini. Cook until all vegetables are soft and leek slightly translucent. Return chicken to the pan. Add chicken stock and bring to the boil. Reduce to a simmer, add cream, native thyme and native pepper seasoning. Simmer for half an hour or so. Serve with rice. It can also be baked as a casserole in a lidded dish for 1 hour. Serves 4.

Chicken and Native Thyme Lasagna

500gm free range chicken mince
600 ml passatta
1 onion, or a handle of eschalots
3 cloves garlic
1 zucchini
1 tablespoon chopped native thyme
salt and freshly ground pepper, to taste
extra virgin olive oil
6 lasagne sheets
1/2 cup grated cheese (tasty, colby or mozzarella)
1/4 cup shaved or freshly grated parmesan

Preheat oven to 190 degrees.
Heat olive oil in heavy-bottomed frying pan over medium-high heat. Saute onions / eschalots and garlic for 5 minutes. Add diced zucchini, saute until soft and onion clear. Remove from pan and set aside.
Gently brown chicken mince. When cooked, return onion mixture to pan with passatta and native thyme. Season with salt and pepper to taste and simmer for 20-30 minutes.
Layer lasagna sheets with meat mixture, finishing with a layer of meat sauce. Top with grated cheeses and bake in centre of oven for approximately 30 minutes.