Here's the first of a few tips on how to save water in your rental property, adapted from a Yarra
Water leaflet, but picking out the highlights relating to renters...
If you have grass in your garden then run hosing from the water outlet pipe on your washing machine on to it to maintain a lovely slab of green turf. If you don't have grass, then collect some of the water into a bucket which can easily be used on non-edible plants.
Collect rainwater in buckets or tanks for future use.
Group plants on their watering needs to make the most efficient use of water.
Check the soil before watering, if it's damp already then save that water!
Most plants will not need watering as much as you think, try cutting back and keeping an eye on the plant.
Pot plants and house plants need a lot of water, do you really need then?
Remove weeds from beds, they'll only use up water plants you actually want need.
Water plant roots, not onto foliage.
Larger plants and long grass can shield smaller plants from the sun.
Use water crystals and wetting agents to keep the soil from drying out.
Consider laying compost or mulch to keep soil damper.
Plant native or drought resistant plants instead of water greedy European varities.
I've decided to include local fruit in my spring recipes so stay tuned for some lovely fruit and vegetable recipes over spring. It doesn't look particularly spring like here in Melbourne, there are dark clouds and it's been raining earlier. But anyhow....
Many different types of apples are in season at the moment: Jonathan, Golden and Red Delicious, Granny Smith, Fuji, Braeburn, pink lady, sundowner and Lady Williams. But my co-blogger's favourite apple happens to be Braeburn and he was so delighted that it is now available in Australia that I'm dedicating these apple recipes to the Braeburn variety.
Grease the baking pan with butter or non-stick cooking spray, set aside.
In large bowl, combine flour, quick oats, brown sugar, baking soda, and egg. Cut in the butter and mix well until ingredients are crumbly.
Remove 1 1/2 cups of the mixture and set aside. Press the crumb mixture into the baking pan, bake for 15 minutes in the oven.
While crust is baking, combine caramel topping and 1/4 cup flour in small bowl; mix well.
Sprinkle the apples over the baked crust. Drizzle the caramel mixture over the top of the apples. Sprinkle the remaining crumb mixture over the caramel.
Place back in the oven for another 20-25 minutes or until the top is golden brown.
Let cool completely before serving; approximately 2 hours.
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
3. Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
4. Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.
1 slice of Bread (Organic White or Wheat)
1 TBSP Cream Cheese
1/2 Braeburn Apple, thinly sliced
1/4 English Cucumber, thinly sliced
Toast your bread, and spread a thin layer of cheese. Cut your slice of bread in half. Cover one half of the slice of bread with apple slices, and the other side with cucumber slices. Assemble sandwich. (Eat any leftover apples and cucumbers, cause they're good for you!)
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