Daisy Chains and Picnics

  A succulent tasty chicken schnitzel with a golden crumb, these are better than store bought. And trust me, there are no leftovers!, Cerys devoured her one 🙋 Ingredients 2 chicken breast fillets 2 cups panko breadcrumbs 1 tsp paprika 1 egg, lightly beaten 1/3 cup plain flour olive oil spray Method 1.  Cut both chicken breasts in half horizontally through the middle. Pat dry with kitchen towels. 2.  Place each chicken steak between 2 pieces of clingfilm. Using a mallet or rolling pin, pound chicken until even thickness, season on both sides with salt & pepper. 3.  Combine breadcrumbs with paprika, season with salt & pepper.  4.  Dip both sides of each piece of chicken in the flour, shaking off the excess. Dip in egg, then breadcrumb mixture, pressing firmly to coat. 5.  Preheat air fryer to 200°c for 3 minutes. Spray chicken with olive oil spray. Arrange half the chicken in a single layer in the basket of the air fryer. Cook for 12 minutes or ...

  A delicious mild creamy coconut curry with succulent chunks of chicken breast, tender sweet potato and mushrooms. Chicken thighs would also work great. Add more chilli powder if you prefer a spicier curry or omit it altogether for an even milder flavour. Ingredients 2 chicken breasts, cut into chunks 2 1/2 tbsp mild curry powder 1 tsp Kashmiri chilli powder (optional) 1 tbsp olive oil 1 onion 3 cloves garlic, crushed 1 sweet potato, peeled, cubed 150g mushrooms, sliced 270 ml can coconut milk 1 3/4 cups chicken stock Method 1.  Place chicken in a bowl, season with salt & pepper, add curry powder and chilli powder, stir to coat chicken evenly. Cover and store in the fridge to marinate for at least 1 hour. 2.  Heat oil in a large pan over a high heat. Cook chicken for 3-4 minutes or until starting to brown. Add onion, cook for 2-3 minutes. Add garlic, cook for 1 minute. 3.  Add sweet potato, mushrooms, stock and coconut milk, Bring to the boil. Reduce heat to low...

A delicious dark chocolate almond bark using only 2 ingredients, so easy and quick to make. I made it using chocolate with 70% cocoa, it can also be made with a higher or lower percentage or with milk or white chocolate. For other flavour variations add 1/2 tsp chilli flakes, goji berries, seeds, cashews, walnuts or dried fruits. Ingredients 2 cups dark chocolate 1/2 cup unsalted almonds Method 1.  Line a baking sheet with greaseproof paper, set aside.  2.  In a microwave safe bowl or a bain marie, add chocolate and heat until just melted, if using the microwave heat for 30 second bursts at a time, don't overheat the chocolate. Whisk until smooth and glossy. 3.  Pour almonds into chocolate, mix until combined. Pour the mixture on a lined baking tray, using a rubber spatula, spread in an even layer. 4.  Refrigerate for 30 minutes before breaking into pieces. Enjoy.

  As soup season comes around again try this delicious healthy winter warmer, smooth, creamy and vegan friendly. Ingredients 1 tbsp olive oil 3 large garlic cloves, minced 2 x 420g cans chickpeas 1 tsp ground paprika 1 tsp dried rosemary 1/2 tsp dried thyme 1/4 tsp chilli flakes 1 sweet potato, peeled, diced 2 cups vegetable stock salt & pepper to taste Instructions 1.  Pour 1 can of chickpeas along with the liquid in the can into a blender, puree until smooth. 2.  Heat olive oil in a pan on a medium heat, add garlic, saute for 1 minute or until fragrant. Add pureed chickpeas, the 2nd can of drained chickpeas, potato, paprika, rosemary, thyme, chilli flakes, season with some freshly cracked black pepper, stir to combine. Add vegetable stock, stir again. 3.  Place the lid on the pan, turn heat up to medium-high and bring to the boil. Once boiling reduce heat to medium-low, simmer for 30 minutes or until potato is tender, stirring occasionally. Taste soup and adjus...

  A delicious bread using leftover zucchini, ideal for lunch boxes or snacks. Ingredients 1 1/2 cups plain flour 1 1/2 cups plain wholemeal flour 2 tsp baking powder 1/4 tsp bicarbonate of soda 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp salt 2 eggs 1/3 cup sugar 1/3 cup brown sugar 3/4 cup olive oil 2 tsp vanilla extract 1 zucchini, grated Method 1.  Preheat oven to 180°C. Grease and line a 9"x 5" loaf tin. 2.  Combine both flours, baking powder, bicarb soda and spices in a large mixing bowl. 3.  In a separate bowl, whisk together eggs, sugars, oil and vanilla extract. 4.  Squeezed excess moisture from zucchini. Stir into flour mixture. Pour wet mixture over the top. Gently stir/fold until flour is just fully combined. Pour into prepared loaf tin. 5.  Bake for 45 minutes or until golden and when tested with a skewer inserted in the middle comes out clean. 6.  Allow to cool in tin for 5 minutes before turning out onto a wire rack.

We hadn't planned anything special for mother's day, we never really do, I prefer to spend it at home. The kids surprised me with an absolutely gorgeous Megan Hess travel coffee mug in the Tiffany design. I also got a beautiful Audrey Hepburn paperweight and a picture Cerys bought from the charity shop. We had a barbecue for tea and watched a film, it was a lovely day spent with my kiddos.

  This is my recent op shop find. Cabaret perfume by Gres. I snapped this one up for $5.00, but got the shock of my life when I found out how much it is selling for! It is such a really nice light, delicate fresh smell that is not overpowering.

These started off as macaroons, but Dorothy, as thrifty as she is practical, found a few mini chocolate chips in the cupboard and decided "What the heck!". These will last for days, if you keep them hidden!. Try popping one in the freezer for five minutes before savouring it-a real treat!. Here we have another scrummy Golden Girls recipe for the cookbook, this one is Dorothy's. I have been really enjoying recreating the Golden Girls recipes, and Jodie is delighted with the abundance of sweet treats!. A delicious chewy meringue with chocolate chips and coconut, a great afternoon treat, enjoy as Rose would do, with a glass of cold milk, dunk if you dare! 😉 Ingredients 2 1/2 cups unsweetened coconut flakes 1/3 cup mini chocolate chips 2 egg whites pinch salt 3 tbsp sugar 3 tbsp sweetened condensed milk 1/2 tsp vanilla extract Method 1.  Preheat oven to 180°C (160°C fan forced). 2.  Spread half (1  1/4 cups) of the coconut on a baking sheet and bake until the coconut is ev...