Daisy Chains and Picnics

I read an article a while back that said you could substitute a can of soda for the oil/butter and eggs in a packet cake mix so decided to give it a try. I must admit I was a bit sceptical!, I mean how does a can of soda substitute for eggs, butter and or oil?, but it worked, the cake rose perfectly and was tasty and moist.  Just choose a packet cake mix and a flavoured soda that will complement the cake flavour,  I went for an orange and poppyseed cake mix with fizzy orange soda. but there are lot's of flavour combos that can be used eg.  ginger cake with ginger ale, lemon cake with lemonade, sprite or lemon, chocolate cake with coke, the varieties could be quite endless! This was so quick and easy to whip up, no measuring butter or oil, no extra greasy items to wash, and ideal if you have no eggs. A quick and tasty afternoon treat. Ingredients 1 packet cake mix, your choice 355 ml flavoured soda, your choice. Method 1. ...

Now that barbecue season is upon us, it's time to start thinking salads. This is an easy, tasty salad comprising of warm baby potatoes, tangy beetroot and creamy garlic aioli. Ingredients 500 g baby potatoes, quartered 130 g tin diced beetroot, drained 2 spring onions, chopped 1/3-1/2 cup garlic aioli salt and pepper to season Method 1.  Boil potatoes in salted water until tender, drain and dry. 2.  In a medium size bowl, mix together potatoes, beetroot, spring onions, stir through aioli. Season to taste with salt and pepper. The beetroot gives it a pretty pink colour.

These delicious simple veggie fritters are ideal for as a side dish or light lunch accompanied with some dips or dressings.  I made a lemon yoghurt dippy dressing with the zest and juice of 1 lemon mixed through 120 g Greek yoghurt and seasoned with salt and pepper. The zest and juice of a lime would also work well. Ingredients 250 g cauliflower, cut into small florets 1/2 small onion, finely chopped 1 tbsp parsley, finely chopped 1 garlic clove, finely chopped 1 tsp ground cumin 3 eggs, lightly beaten 90 g plain flour 3/4 tsp ground cinnamon 1/2 tsp ground turmeric 1 tsp salt 1/2 tsp black pepper 1/2 cup olive oil for frying Method 1.  Steam or boil cauliflower until just tender, but not mushy. 2.  In a large bowl, whisk together onion, parsley, garlic, cumin, eggs, flour, cinnamon, turmeric, salt and pepper to make a batter. 3.  Add the cooked, still warm cauliflower to the batter and stir with a wooden spoon, b...

 I made this simple 3 ingredient cocktail for Australia Day. All you need to make this refreshing cocktail is ice, vodka and fresh orange juice. Ingredients Ice 50ml chilled Vodka chilled fresh orange juice Method Fill a hi ball tumbler with ice, pour in the vodka and top off with fresh orange juice. Simple as!! Enjoy.

I had some leftover haggis from Burns Night and decided to use it up in stovies, I also had some neep and mash so threw them in as well. Using my usual recipe for stovies found  here , I did exactly the same but with the haggis instead of meat. They turned out really well with a creamy flavour and consistency, Jodie asked for seconds! Serve with homemade oatcakes  here

I made these oatcakes to eat with the haggis stovies I made. Jodie took some to her work for lunch. I put the oats in a food processor and blitzed them until they were coarsely ground, not fine like flour, I wanted some texture to the oatcakes. Ingredients 225g porridge oats 60g plain flour 1/2 tsp bicarbonate of soda 60g butter, chopped 1/2 - 3/4 tsp salt 60-80ml hot water Method 1.  Pre-heat oven to 190°C. Line a baking tray with greaseproof paper. 2.  Place oats in a food processor, blend until oats are coarsely ground. Transfer to a bowl and mix together with flour, salt and bicarbonate of soda. 3.  Add butter and rub together until large breadcrumb consistency. 4.  Add water (from a recently boiled kettle) bit by bit and combine until a thickish dough. Depending on the consistency you may need less or more water. 5.  Turn out onto a floured surface, roll the dough to approx 1/2cm thickness, using a jar lid or cutter, cut the dough into rounds. Place oatcake...

Ingredients 1 tbsp chopped Rosemary 1 tsp ground paprika 115g orange marmalade 1 tsp honey Dijon mustard 4 pork loin cutlets Method 1.  In a small bowl, combine Rosemary, paprika, marmalade and mustard. Season with salt & pepper. 2.  Cover pork cutlets with the glaze mixture, coating all over. Leave for 15 minutes to marinade. 3.  Heat barbecue grill on medium. Cook pork for 3-4 minutes each side or until just cooked through. Transfer to a plate, cover with foil, set aside to rest for 5 minutes. Enjoy with vegetables of your choice.

Wow, a whole month since Christmas and now almost the end of January already!! Darren decided he wanted to come round for Burns supper, fortunately I had 2 tins of haggis left, Margaret brought these out for us during her visit in 2018, (will have to get her to send some by post for next year! 😜) I bought some smoked hake (that was all they had at the supermarket) and made Cullen skink, see recipe  here  for starters. Then came the haggis, neeps and Tatties, with a touch of Whisky sauce. I think he enjoyed it 😋 We played a few games on the TV before Darren went home.

  A delicious healthy alternative to the usual pancakes and a great way to use up leftover avocado. Serve on their own with a squeeze of lemon or try a poached egg on top. Ingredients 1/2 overripe avocado 1 egg 1 1/4 cups buttermilk (add more if needed) 1/3 cup oats 1/2 cup wholemeal S.R flour 1/2 cup white S.R flour 1/2 tsp baking powder. 1.  Place avocado, egg and buttermilk in a blender and blend until smooth. Combine oats, both flour and baking powder in a bowl. Stir in avocado mixture. 2.  Heat a non stick frying pan over a medium-low heat, brush with a little melted butter. Drop 1/4 cup portions of batter into the pan, cook for 2 minutes each side or until golden and cooked through.