Daisy Chains and Picnics

My kids love potato croquettes and birdseye pommes, so when I found myself with some leftover mash I thought I would give the pommes a try. Crispy on the outside, fluffy on the inside, these were an instant hit. Leftover mashed potato salt and pepper  1-2 eggs 1 tbsp milk plain flour oil for frying 1.  Beat mashed potatoes until smooth, season with salt and pepper. 2.  Using the palm of your hands, roll mashed potato into small balls. Place them on a lined freezer proof plate. Place in the freezer for 1-2 hours. 3.  Place flour in a zip lock bag, season with salt and pepper. 4.  Beat egg with the milk in a small bowl. Once frozen, remove potato balls from freezer. Roll in egg mixture, put a few at a time in the flour bag, shake gently to evenly coat with flour. 5.  Place into a heated deep fat fryer in batches for a few minutes until golden. They don't take long so keep an eye on them.  Enjoy.

These sticky orange drumsticks are delicious. The orange flavour really shines through. Also great cooked on the BBQ. Fantastic for picnics, parties or as a main dish. Ingredients 8 chicken drumsticks 2/3 cup orange marmalade 2 tbsp orange juice 1 tsp orange zest 2 tsp Dijon mustard 1/4 cup chicken or veg stock 1 garlic clove, crushed Method 1.  Place marmalade, orange juice, zest, mustard, garlic and stock in a jug and whisk to combine. Place drumsticks in a large zip lock bag, pour marinade into bag, seal and turn chicken a few times to coat in the marinade mixture. Refrigerate for 4-6 hours or overnight. 2.  Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with grease proof paper. Place drumsticks on lined tray, reserving the marinade. Brush with some of the marinade occasionally. Roast for 30-35 minutes or until juices run clear. (Test by piercing a skewer in the thickest part of the meat) Enjoy with...

I can't believe I turned the big 50!!, I mean it only seems like yesterday when I was holding Darren in my arms for the first time but that was 27 years ago!!. I must admit I was a bit anxious about it as I was really quite, well let's just say, I hated turning 40!, but I was pleasantly surprised I didn't feel any different. I know age is just a number but we are talking a different decade here, surely that's got to hurt!!😝. I had decided early on that I didn't want anything special as we had spent a fabulous time (not to mention a lot of money💲) on holiday just recently so I was happy to have that as my birthday.  Scott felt a little bad when he asked what I wanted and I said that I didn't want anything, when he asked again, I said...'well if you are insisting, a diamond ring would be nice' 😜💍...so that was what I got, not exactly the diamond ring I imagined but there is a reason for this one. (more on that later). gift from ...

A row of charming late 18th century (restored mid 20th century) traditional stone cottages neatly line one side of the street of Cottown of Balgownie. These tiny cottages are absolutely adorable, although you would have to duck to get in the doors 😁. This stunning street takes you to the Brig o' Balgownie. Information soruced  here   We lived in the street to the right of Cottown, it was where I spent my childhood, many times my friends and I would walk or bike along past the cottages and across the Brig o' Balgownie. The Brig o" Balgownie is a 13th century bridge spanning the River Don in Old Aberdeen, Scotland. Construction of the granite and sandstone bridge started in the late 13th century, although its completion was not until 1320. After falling into disrepair in the mid 16th century it was extensively renovated in 1605. Information sourced  here Looking from the Brig o' Balgownie towar...

Ingredients 2 baking potatoes (I used pink eyes) 250 g smoked salmon 2 Tbsp mayonnaise 3/4 Tsp dill 2 Tbsp corn kernels 1 Tsp lemon zest 2-3 Tsp fresh lemon juice salt and pepper to taste Method 1.  Preheat oven to 220°C. Wash potatoes and dry with paper towels. Prick potatoes in several areas with a fork or skewer. Bake in oven for 25 minutes. Remove and coat evenly all over with some olive oil and sprinkle with a generous pinch of salt. Turn them over and continue baking for another 25-35 minutes or until tender inside. 2.  While potatoes are baking, combine salmon, corn, mayonnaise, dill, zest, lemon juice and season with salt and pepper. Refrigerate until potatoes are ready. 3.  Once baked remove potatoes and carefully make a slit along the top, using a towel give them a gentle squeeze at the ends to open up the slit, use a fork to fluff the inside, add salmon topping. Enjoy