This super easy dish has become a once-a-weeker at our place.

It’s loved by each & every member of the family. You guys might love it too…

Prawn & Chicken Bake

500g green prawn cutlets
500g chicken breast
3-4 cups of quality tomato passata (either homemade or store bought)
a few cloves of garlic
a couple of good handfuls of chopped continental parsley
100 grams feta cheese (plus a little if you want to rain a bit over the cooked dish)
crusty bread

Preheat oven to 180 C.

Pour tomato passata into an oven proof dish. Add half the parsley and the garlic.

Chop the chicken into generous bite size pieces. Toss the chicken pieces & the prawns into the tomato mixture and stir to coat.

Crumble the feta over the top & whack it in the oven for about 30 minutes (until prawns and chicken are cooked).

Scatter with remaining parsley and serve with crusty bread to sop up the fabulous juice.

I scored a Decor Dairyo at the op shop a few weeks back. It was still in the box & came with a thermometer & a lovely note from the tennis club congratulating me on my raffle win!

I had a couple of fails because once I located the original Dairyo instruction manual online I only read the words “shortcut for next day yoghurt”. Surely by now I’d have figured out that the go slow always yields the best results.

I did a bit more internet trawling & found this most excellent site which outlines exactly how to make your own yoghurt. I had another crack following the recipe from the Dairyo for quantity & the methodology of make your own yoghurt…SUCCESS! It’s delicious.

Pictured here with Piknik muesli also delicious.

Have a fabulous weekend folks.

I made this for dinner the other night. It was delish! I thought you might like to try it too.

Kirst’s Green Salad

3 Zucchini (shaved using a peeler)
1 bunch of asparagus (blanched)
Beans (a hand full sliced)
Peas (a hand full)
Goats Cheese (Meredith if you please)
A couple/or three poached eggs (not pictured as I added at the last minute)

dressing:
1/2 cup olive oil
juice of 1/2 a lemon
1 tablespoon of dijon mustard – all whisked together

Fire up the barbie & quickly grill your zucchini shavings.

Pile all the greenery onto your platter & then whip up your dressing.

Top with goats cheese, poached eggs & dressing.

I confess I added the poached eggs as an after thought because I still had a few organic eggs from Daylesford Organics & boy am I glad I did – they absolutely MADE the salad.

Enjoy.

It seems everything is on the go slow at our place.

We’re cruising through the days & all of a sudden it’s 7pm and we haven’t even thought about dinner. Last night I made panic frittata and they were a rather huge hit with the kids.

I thought you might like to make them too.

Panic Frittata
Ham
Spinach
Corn (fresh or gasp tinned – I used tinned)
Cheese
6 eggs
1/2 a cup of cream

Preheat oven to 180C.
Line a muffin pan with those super handy pre-folded cafe muffin papers OR do it yourself with squares of baking paper.
Tear some ham & place in the bottom of each muffin case, follow with torn spinach, a spoonful of corn & a good pinch of grated cheese.
Whisk the six eggs & 1/2 cup of cream in a bowl & pour over the torn ingredients in the muffin cases.
Cook in the oven for about 15 minutes or until set.

So…left over egg yolks…what to do?

Raspberry Curd

115g butter
300g raspberries
6 egg yolks beaten lightly
3/4 cup of sugar
pinch of salt
2 tsp lemon juice

Melt the butter in a large saucepan.

Sling all the other ingreadients in the saucepan & stir until thickened.

Pour mixture through a course strainer into a bowl. Make sure that you’re just left with the seeds in the top of the strainer (good for you Nan).

Cool to room temperature & then pour into jars & refrigerate (will keep about 1 month).

For Foxy with love.