Daisy Chains and Picnics

I made these for Christmas day breakfast and they went down a treat I just had to make them again. Christmas breakfast 2019 No recipe needed, it is a flaky croissant filled with scrambled egg, thinly sliced smoked salmon and sliced avocado. Breakfast of champions, give it a try!

These are great as a packed lunch or breakfast on the run. If you prefer them more snack size, bake in a regular 12 cup muffin tray. Ingredients 1 cup grated cheese 60 g deli ham, thinly diced Dry ingredients 2 cups plain flour 1 1/2 tsp baking powder 1/2 tbsp bicarbonate of soda 1/2 tsp salt Wet ingredients 1 egg 1 cup milk 1/4 cup plain yoghurt 1/3 cup canola oil 1 tbsp fresh parsley, finely chopped Method 1.  Preheat oven to 180°C (160°C Fan). 2.  Brush a 6 hole muffin tin generously with oil. 3.  Whisk dry ingredients together in a large bowl. In a separate bowl, whisk wet ingredients. 4.  Pour wet ingredients into dry ingredients, mix until flour is just combined, don't over mix. Add cheese and ham, stir until just incorporated. 5.  Divide batter into the muffin tin. Bake for 23-25 minutes or until golden and spring back when touched in the centre. 6.  Turn out onto a cooling rack. Enjoy

 It was my birthday on Sunday, we didn't do anything special, it was raining all weekend so there was no point going for a drive. I got lovely cards and gifts from Scott and the kids, the Mumm champagne was from Darren. Cerys drew me a fantastic picture of The Golden Girls which I framed, she also bought me a lovely vase and dark chocolate Inca berries. I got flamingo plates and mugs from Jodie. I got this great book from Scott about choosing, styling and caring for succulents and cacti, which I will enjoy reading as I plan to replant my succulents and cacti in a flower bed. I also got a bottle of Prosecco from Scott. T-bone steak and scallops for birthday tea. We finished the evening watching Grease with a cheeky prosecco!!

I love a baked sweet potato, but as I am the only one in my family that does like them I tend to make them for myself when I am on my own. Packed with vitamins and nutrients, I find them easy to turn into a meal for myself by adding cheese, tuna or with a little salt pepper, a dollop of butter as a side dish. They are also tasty sprinkled with a little cinnamon. Method 1. Preheat oven to 200°C. Scrub and dry sweet potato. 2.  Using a fork or sharp knife, poke some holes into the potato to allow stem to escape while baking. 3.  Place sweet potato on a lined baking tray and bake for approx 1 hour or until soft. 

Ingredients 500 g sausage mince 1-2 tbsp tomato ketchup 1/2 cup fresh breadcrumbs 1 small onion, finely chopped salt & pepper to season pinch chicken stock granules 2 sheets frozen puff pastry, partially thawed 1 egg, beaten Method 1.  Preheat oven to 180°C fan-forced. Line 2 baking trays with baking paper. 2.  Combine mince, ketchup, breadcrumbs, onion, seasoning and chicken granules. 3.  Cut each pastry sheet in half. Shape some mince mixture into sausage shape, place along 1 side of pastry half. Brush one edge with egg, roll up pastry to meet the egg washed edge and to enclose filling. Cut into quarters. Place seam side down onto prepared baking tray. Repeat with remaining mince and pastry. Brush pastry with egg wash. 4.  Bake for 35 minutes or until golden and cooked through. Enjoy

A delicious twist on regular banana bread, sweet potato is naturally sweet and is packed full of fibre, vitamins and antioxidants with the added plus that the kids won't know it is in the loaf!! Delicious as a breakfast or snack, perfect for lunch boxes. Ingredients 180 g cooled cooked sweet potato, peeled 180 g very ripe bananas, peeled 100 ml vegetable or olive oil 50 g natural yoghurt 1 egg 1/2 tsp fine salt 120 g plain flour 80 g wholemeal plain flour 3 tsp baking powder 120 g caster sugar Method 1.  Preheat oven to 170°C fan forced (190°C conventional). Grease and line a 24 x 13 cm loaf tin with oil or butter, line with baking paper. 2.  Combine banana and sweet potato in a blender to a smooth puree. 3.  Whisk oil, yoghurt, egg and salt in a bowl until just combined. 4.  In a separate bowl, sift both flours and baking powder, returning husks from wholemeal flour back into flour mixture. 5.  Put banana and sweet potato mixture into the bowl of a stand mixer ...

My kids love anything green tea. Just the other day Cerys was asking when I would be making green tea frappucchino again but I had ran out of green tea powder and couldn't seem to find some anywhere. I had bought the last carton of green tea powder from an Asian store in Sandy Bay but I wasn't going out that way anytime soon but I happened to find some matcha chai tea powder at Coles so went with that. Ingredients 1 1/2 cups ice 1 cup milk 1 tsp vanilla essence 3 tbsp icing sugar 1 1/2 tbsp Chai Tea Matcha Method In a blender, blend all ingredients until smooth, creamy and even in colour. Serve immediately with or without whipped cream. It worked just as good, it did have the distinct chai flavour but the girls loved it. Serve ice cold immediately with or without a squirt of whipped cream. 

A quick and easy dinner that can be rustled up in minutes. If zucchini is not to your liking try grated carrot, thinly sliced capsicum, bean sprouts or spring onions. Don't over cook the prawns or they will turn out rubbery. Ingredients 120 g Singapore style egg noodles 1 tbsp honey 1 tsp rice wine vinegar 1/2 tbsp soy sauce 1 tbsp olive oil 250 g raw peeled prawns 6 eggs 100 g grated zucchini 30 g Alfalfa sprouts Method 1.  Cook noodles according to packet directions. Drain. 2.  Combine honey, vinegar and soy sauce in a small bowl. 3. Heat 2-3 tsp oil in a frying pan over a medium heat. Add prawns and 3/4 honey mixture and cook for 2 minutes, turning often or until prawns turn opaque pink and are cooked. Transfer to a plate, cover with foil to keep warm. 4.  Whisk and lightly season eggs. Add eggs and zucchini to drained noodles. Stir to combine well. 5.  Heat 1 tsp oil in a frying pan over a medium heat....