Daisy Chains and Picnics

Ingredients 60 ml olive oil 1 lemon, juiced 1 garlic clove, crushed 1.5 Tsp Greek seasoning 1 Tsp Oregano 1 small red chilli, finely chopped 180g packed Haloumi, sliced 200g mushroom thickly sliced 1/3rd cup sun dried tomatoes 40g baby spinach leaves Method 1.  Combine oil, lemon juice, garlic, Greek seasoning, oregano, chilli, salt and pepper in a bowl, whisk until combined, brush a little on both sides of Haloumi. 2.  Add mushrooms to remaining marinade and coat well, cover and refrigerate both haloumi and mushrooms for 20 minutes. 3. Add some butter to a large frying pan and melt until bubbling, add mushrooms and fry until tender and browned, remove and place in a large bowl. 4. Fry Haloumi for 1-2 minutes on both sides until golden and soft, then add to the mushrooms. 5.  Add tomatoes and spinach, mix gently to combine, sprinkle with a little cracked pepper or chilli flakes. Serve immediately

I made this for our Australia Day tea, it was delicious. Ingredients 8 Pancetta rashers 4 skinless chicken breasts (boneless) Shredded lettuce 4 buns Tin of pineapple slices Method 1.  Wrap 2 slices of pancetta side by side around each chicken breast. 2.  Prepare the BBQ and preheat to medium-hot. 3.  Brush barbeque grill with oil, then place chicken breasts on the grill and cook for approx 10 minutes each side, until juices run clear, when chicken is cooked, remove and rest for 3-4 minutes. 4.  Drain pineapple slices and pat dry, sprinkle some brown sugar and cracked pepper according to taste, on both sides, fgrill for 2 minutes each side until brown and caramelized. 5.  Divide shredded lettuce, pineapple rings ( I used 2 rings per person), and chicken on each bun. 6.  Pour some of the Russian sauce on top of chicken. Serve immediately. Russian Dressing Sauce Ingredients 3 Tbsp Mayonnaise...

Ingredients 1 packet of 85g blue jelly crystals 1 packet of 85g red jelly crystals 2 Caramello Koalas 2 Australia plastic drink cups 2 Australia cocktail flags Method 1. Make up blue jelly according to packet instructions . 2. Fill 2 drink cups to about two-thirds, just under the Australian flag. Put in fridge to set. 3. Once blue jelly is set, make up red jelly as per packet instructions. Put in fridge to cool down, then carefully pour red jelly on top of the set blue jelly. Put back in fridge and leave to almost set. 4. Gently push Caramello Koala into top layer, along with the Australian flag, and put back in fridge to finish setting. Happy Australia Day!

Burns Night or commonly know in Scotland; Burns Nicht is a celebration in honour of the Scottish poet Robert Burns. Many types of food are associated with Burns' Night. These include; Cock-a-Leekie soup (chicken and leek soup); Cullen skink (a Scottish soup made from smoked haddock, potatoes, onions and milk), or Scotch broth for starter. Main is usually haggis, (the symbolic heart of Burns Night),  neeps (mashed turnip or swede) and tatties (mashed potatoes), dessert can be Cranachan (a Scottish dessert made from whipped cream, whisky, oatmeal, honey and raspberries), or Clootie dumpling. I have never came across haggis here in Tassie, well to be fair, I haven't exactly searched high and low for one, so I was delighted when during her recent visit from Scotland, my mum brought out this tin of haggis for us to have on Burns Night. Cock-a-leekie Soup, see recipe  here Haggis, neeps, and tatties Cranachan, see recipe  here

Cranachan is a traditional Scottish dessert which is quick and easy to make, and tastes delicious. Ingredients 5 Tbsp porridge oats 150 ml thickened cream 150 ml low fat Greek yoghurt or fromage frais 2 Tbsp honey 2 Tbsp Whisky ( optional ) 350 g raspberries  Method 1. Preheat grill, line the rack of grill pan with foil, spread the oats evenly over the foil. Toast for approx 3 minutes, stirring a couple of times for even toasting. 2. Whip the cream and yoghurt together in a bowl until thick. Gently stir in Whisky and honey, then fold in 4 Tbsp  toasted oats. 3. Keeping aside some raspberries for decoration, layer the remaining raspberries with the cream mixture in 4 glass bowls, starting with raspberries and finish with cream. 4. Arrange the reserved raspberries on top and sprinkle with the remaining oats. Serve immediately.

Ingredients 1 whole chicken, approx 1.5 kg 500g Leeks, chopped and washed, white and green parts separated 1 bay leaf 2 pints chicken stock 2 pints water 2 cloves garlic crushed 30 g rice. Method 1. Heat 1 tablespoon oil in a large pot, gently fry green parts of leek and crushed garlic for 2 minutes. add the whole chicken, bay leaf, stock and water in a large pot. Bring to the boil, then reduce heat to a simmer, simmer gently, cover for approx 3 hours. 2. Pierce flesh to make sure the chicken is cooked, then remove chicken and bay leaf from pot. Please take time to ensure you have removed all the bones, as they may break up into smaller pieces during cooking. Skim any fat from surface, add rice , white parts of leek, salt and pepper, simmer vigorously for 10-15 minutes or until rice is tender. 3. Remove some flesh from cooked chicken, add to soup and simmer for a further 10 minutes. Season to taste, enjoy with some crusty bread if desired. ...

Robert Burns was born in Alloway, Scotland, on 25th January 1759. He died in Dumfries, Scotland, on 21st July 1796. He was a poet who wrote many poems, lyrics and other pieces that addressed political and civil issues. Perhaps his best known work was ''Auld Lang Syne'', which is sung at New Year's Eve celebrations in Scotland, parts of the United Kingdom, and other places around the world. Burns is one of Scotland's important cultural icons and is well known among Scottish expats or descendants around the world. He is also known as ''Rabbie Burns''. Robert Burns' acquaintances held the first Burns' supper on 21st July, the anniversary of his death, in Ayrshire, Scotland, in the late 1700s. The date was later changed to 25th January, which marks his birthday. Burns' suppers are now held by people and organizations with Scottish origins worldwide. Burns Night is annually celebrated in Scotland on or around 25th January...

Ingredients 1.3 kg half leg of lamb 300 ml stock, use whatever you have, I used vegetable 100 ml red wine 4 cloves of garlic, peeled but left whole vegetables, whatever you have, I used 1 onion sliced 1 zucchini cut into big chunks 2 peeled carrots cut quarter lengthways a couple sprigs of rosemary Method 1.  Score fat on all sides of lamb, using your largest lidded casserole on the hob, brown lamb well on all sides until it is a dark brown, if lamb sticks, use a drizzle of oil, pour away any fat collected on bottom of pot. 2.  Throw in vegetables, then wine and stock, season and bring to the boil. 3.  Put lid firmly on and put in the oven, IMMEDIATELY turning the heat down to 130° C 4.  Cook for 5 hours or until lamb is falling off the bone, baste lamb after 3 hours. 5.  Gently pull lamb and serve on top of mashed potatoes, I used half white potatoes and half sweet potato, pour over some of the gravy.

On Sunday we went for a drive to Primrose Sands, which is approx a 40 minute drive from Hobart, we saw some stunning views and walked along gorgeous secluded beaches, we then went up by the Carlton River into Carlton, then onto Dodges Ferry, where we watched jet skiers, then stopped off at Lewisham for a quiet drink before heading home. Jetties at Primrose Sands Fishing boat coming in to Primrose Sands Beautiful unspoilt beach at Primrose Sands Ahh, now this Thistle  reminds me of home. Beach at Primrose Sands Carlton River Carlton River   Tiger Bay, Dodges Ferry Lewisham Enjoying a beverage at Lewisham before heading home.

On Saturday 12th January 2016, hubby and I went on a short road trip to South Arm, we stopped off at Hope Beach looking on to Betsey Island, we then went to Opossum Bay, then walked around the Arm End Circuit track past the end of Opossum Bay on the South Arm Peninsula which takes approx 2 hours to complete, but allow more time to take in the magnificent views. On the way home we stopped at Cremorne to take photos of Frederick Henry Bay. This is Hope Beach looking toward Betsey Island Opossum Bay Mitchells Beach, South Arm Mary Anne Bay, South Arm Grave Beach, Gillibrand Point Ralphs Bay Enjoying lunch at Ralphs Bay Cremorne, looking onto Frederick Henry Bay Cremorne, looking toward Pipe Clay Lagoon

This is just what it says, I have taken some leftovers from the fridge to make a super delicious and nutritious smoothie. Ingredients:  A handful of Kale leaves Slices of cucumber 2 tsp almond meal Cup of tomato juice 2 tsp chai seeds A few chunks of watermelon  Ready to blitz ...and here it is, a green smoothie to go!