FISH IN THE MIDDLE

We had invited a few friends over for a late lunch on Sunday, so wanting to make something special, I woke up at 6am and tootled down to the kitchen. Lots of prep for this dish, so hold onto your hat as I go thru the process!
After collecting parsley and spring onion from the garden, the lemon was waiting to be squeezed and the peel grated off. An hour of chopping, grating, squeezing, beating, measuring, flaking went by. I thought there must be something wrong with the clock! How could this have taken me sooooo long? Into the oven it went ... half hour later, I knew it was worth it! Do you want the Recipe?? I know you do!



SALMON & DILL CAKES
1 tin Salmon, drained & flaked
1 big Onion, chopped finely
30ml fresh Dill, chopped
30ml fresh Parsley, chopped
30ml fresh Spring Onion, chopped
15ml fresh Lemon juice & grated peel of 1 Lemon
4 Eggs
300ml Milk
30ml Cake Flour
5ml Mustard pwd
Salt & freshly ground black pepper
500ml grated Cheese
Spray your muffin fan with 'spray&cook'.
Mix the salmon, onion, herbs and lemon together.
Beat the eggs, milk, flour, mustard and seasoning together.
Add to salmon mix and add 3/4 of cheese.
Spoon into muffin pan - I suggest you line it with paper cases).
Top with remaining cheese and bake in oven of 180C for 30min.
If you have too much batter, spoon the rest into a small ovenproof glass dish and bake at same time.
Enjoy at room temp with salads.
What a great afternoon; good food, good company! I can do this on a regular basis!
Till next time, love xx

GETTING DOWN & DIRTY

After the trip to the Nursery, the excitement continued all the way home. Unpacking the bag of compost and the plants was an experience, Colby determined to help get these plants into the ground. After some planning, the holes were dug, compost added with great attention to detail. Concentration was obvious on his face. This was a serious business ... Well, the picture tells the tale.
In a small garden, every spot is prime and precious. So careful planning is essential. Mandy has been quite successful in her attempt at growing chillies and herbs in between her flowering plants. Keeping the cats out has been a major job. Anything from rocks and shells to fencing to keep them from scratching in the ground. Now that the plants are spreading out, it is much easier.
It is such a pleasure to have parsley and chives as well as thyme and mint fresh on hand when whipping up a salad or savoury muffins.
Speaking of that, I have a favourite Cheese & Chive Muffin recipe to share with you. This is always a hit with visitors, old and young!

CHEESE & CHIVE MUFFINS
1 Cup Flour
2 teasp Baking Pwd
pinch Mustard pwd
pinch Cayenne Pepper
1&1/2 c Grated Cheese
3 T chopped Chives
1 Egg mixed with 200ml Milk

Mix together all ingredients except Milk mixture.
Now add Milk mix and fold in. Don't overmix.
Spoon into greased muffin pan
Bake for 15min at 200C till golden brown.

You can add chopped ham or bacon bits also as an extra.
Have fun and above all, ENJOY EATING them : )