How I love Autumn in Australia. Each morning I bundle up in sweater and socks, wrap a blanket tight around my legs and park myself in front of the heater. Within an hour or two I step outside into glorious sunshine and brilliant blue skies with air so warm I have to don a sundress or I get too hot.
I never cease to be amazed at the brilliant snippets of color to be found in what looks at first glance to be a sea of gold and brown.
Like these bright pink blossoms bobbing in the wind down by the pond.
Or these fabulous spiky, lime green pods dangling from long branches.
And these cheery little fuchsia blossoms nearly hidden among the long, golden grasses.
There are also the lovely things you expect to find in autumn: fallen leaves.
This green one caught my eye with dew drops glistening in the sunlight, and I liked the look of these rich brown ones caught on an old barbed wire fence.
Yesterday we had a marvelous time with several of our medieval friends from Black Wolf. The air rang with the clash of swords and the cheers of kids. I loved it. 🙂
We had a medieval feast on the back porch with all sorts of Turkish fare: garlicky flat bread and creamy yogurt dip, hot buttery hummus with toasted pine nuts, and a hot carrot dip with caraway, dill and paprika.
I’ll share the other Turkish recipes soon – but I promised two of my aunts that I’d post the carrot one immediately, so here goes. 🙂
What’s your favorite moment of your weekend?
Turkish Hot Carrot Dip
10 carrots, peeled and sliced
1 Tbsp caraway seeds
2 Tbsp lemon juice
1/4 cup olive oil
2 Tbsp minced garlic
1 tsp paprika
2 Tbsp fresh dill, minced
salt and pepper to taste
1/4 cup to 1/2 cup crispy fried onions
- Preheat oven to 375 degrees F.
- Steam or boil carrots and caraway seeds until carrots are soft enough to mash with a fork.
- Drain and place in food processor (or blend by hand) and add all remaining ingredients except onions.
- Taste for seasoning, add more if you like it stronger.
- Pour carrot mixture into pie pan or earthenware pan. Top with crispy fried onions and bake 20-30 minutes until mixture is bubbling around the edges.
- Serve warm with slices of Turkish flat bread.