This morning there was an avian invasion at Chez Fork, a family of White-winged Choughs dropped by. As with previous visits by these family birds our chickens retreated into the corner and looked on as the chough family did a thorough search of the yard for food.
It’s been an interesting week at Chez Fork. The older chooks have finally started laying again after nearly 6 months rest and our little black hen, having laid eggs for a month has now decided to go broody and get some ‘me’ time in the nesting box.
Earlier in week the chickens got quite a shock when a family of six White-winged Choughs decided to drop in for a breakfast visit. I know from a health perspective that having wild birds in the chook pen isn’t ideal, but when we let the girls into their larger run there isn’t much we can do to keep other birds out. In this case the choughs weren’t accessing the feeder, but were cleaning up some partially wet pellets I’d cleared out of the feeder earlier in the day.
We have seen the chickens drive wild birds out of their pen so we found it a bit odd that they seemed quite intimidated by the choughs. I mean there are four chickens and even our smallest chicken is twice as big as a chough.
On the cooking front I’ve been testing out some new recipes developed by the Queensland Country Women’s Association to promote a healthier approach to the afternoon tea table. The recipes they have been promoting include Bean Brownies and Orange Pistachio and Chickpea Cake. As you may gather from the title, the recipes incorporate alternative ingredients, as well as lower quantities of sugar. These two recipes are also gluten-free. I tried the bean brownies first. Although the flavour was good I found the actual brownie quite fragile in the way that most gluten-free baked goods are. As we do not have problems with gluten I plan to re-make this recipe using plain flour.
From the outset the Orange Pistachio and chickpea cake was much more successful. For a start I didn’t waste any time going gluten-free, I just substituted an equal quantity of plain flour for gluten free flour. I also used tangerines rather than oranges, as I had some that my friend had given me.
This cake has proved popular with all who have tried it. It has a moist crumb which is flavoured with the pistachio nuts and citrus. To finish it off I made a drizzle topping using some more of the tangerines. This one is staying in the repetoire.
Finally tonight we had a hearty vegetable soup including lots of greens from our garden.
Add in some smoked ham hock, courtesy of my partner’s annual pig processing and for additional flavour some of the dried mushrooms we foraged for earlier in autumn.
Finally we had an extremely tasty bowl of hot soup.