Category: Fruit

Hayman Island Chicken Salad

Don’tcha just love it when bits of your life just seem to fit together?   This Hayman Island Chicken Salad pretty much joined all the dots for me last week.

Hayman Island Chicken Salad
Hayman Island Chicken Salad

If last week my life was a movie, this week is a jigsaw.

I have always been inordinately fond of a jigsaw. I think it stems from being an only child and it being one of the things I could do alone.  We have been doing some jigsaws at work recently and it has been awesome.  We set them up in the kitchen so, at lunch time or randomly through the day, people can go in a do a piece or two.

Although, just between you and me, I think the lady who is bringing them in secretly  hates us.  Not for her the art prints which are my favourites or the Alpine scenes and waterfalls of my childhood,  No way,  Uh uh…She likes the impossipuzzle.  We had only just recovered from #2 which was this:

My PhotoFy_09_29_09_27

 

No, not a series of pieces thrown on the table.  The top one is the picture.The bottom one is a close up.  It was only five hundred pieces and it took us three weeks to complete!  It also  left us shattered remnants of human beings.  Then she brought in number 3.

Cat Impossipuzzle
Cat Impossipuzzle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yep, no borders and five extra pieces.  Not to mention a plethora of cats that all look the same  She really does hate us.

There was some weirdness as well.  We finished puzzle #2 on a Friday but left it out so people could admire our puzzle making skills and laud us accordingly.  No change on Monday. However, when I came in on Tuesday, someone had removed the four corner pieces.  They hadn’t taken them or thrown them away.  Just removed them and left them on the table.  Who or why?  No idea.  I work with some strange people.

But enough of the literal, here’s the metaphorical.

After eating my weight in bacon whilst being obsessed with Fruity Devils I felt the need for some slimming.

I also had some left over pineapple and oranges and Rosemary Mayne Wilson’s Salads For All Seasons.

S4AS Cover

There is a section on diet salads in the book however it contains recipes like this

Cottage Cheese Mould

And this:

Curried Lamb Mould

I don’t know, maybe I’m just being picky but if I was making a recipe that I wanted people to eat, I’d think twice about having the word “mould” in the title.  Just saying. Maybe that was  Rosemary’s cunning plan.  You are so repulsed by the name of the food that your appetite is automatically reduced.  Then you realise it’s either cottage cheese and pineapple juice (note, you don’t even get the pineapple) or lamb and curry powder in gelatine and what’s left of it disappears all together.  Voila.  I suppose it’s one way to get skinny!

Handily, not all of Rosemary’s recipes are that disgusting.  I made my version of her Hayman Island Chicken Salad which used up my leftover oranges and pineapple.  It was pretty tasty and looked quite pretty with the green from the avocado, celery and spring onion, the orange from the oranges (duh) and the yellow pineapple.  Mango would also be great in here and would add to the tropical vibe. I have shown it here as a sandwich but I also took some into work for lunch and it was great just as a salad too.  Also, there was no avocado in the original.  I just had one that needed to be used….

Hayman Island Chicken Salad3
Hayman Island Chicken Salad3

There is no explanation given the Salads For All Seasons as to why this recipe is named after Hayman Island which is a holiday resort on the Great Barrier Reef.  I can only assume it was served there back in the 1970’s.  It is possibly the thing in the white dish front and centre below.

Hayman Island Buffet via Vintage Queensland
Hayman Island Buffet via Vintage Queensland

So I had made my Hayman Island Chicken Salad and then, in a coincidence weirder than someone removing the corner pieces from a jigsaw, I happened to glance at the cover of this month’s Gourmet Traveller which had been sitting on my coffee table unread for a couple of weeks. (It actually made an appearance last week, slightly obscured by my huge glass of wine…)

My PhotoFy_09_19_21_58

And totally obscured by my hot sauce was this!

My PhotoFy_09_29_22_26

Coincidence?  I don’t think so.  I think the universe is trying to tell me something. And I’m fairly sure that it is that I need to get to Hayman Island pronto.

You see, I read that article and there is no mention of a chicken salad. Nor does it appear on any of the resort menus.

Which is, as far as I am concerned a travesty.

hayman-island-resort-32832
hayman-island-resort-32832

I feel it is my duty, no my mission, to bring this salad to the attention of the resort owners. I would be quite happy to spend a weekend working with the chefs to bring help back this piece of  Hayman Island history.   Although…we would probably need to match it with some wines and a cocktail or two.  Hmm…maybe I’ll need a week.

And we needn’t go all out with the retro vibe.  The outrigger canoe as a buffet table?  That can stay gone.

And I’m not greedy.  I don’t need the $ 10,600-a-night penthouse.  I have simple tastes.  The $1990 per night beach villa with private pool will be just fine.

 

How glorious does that room look?  The only downside is that now I have that Coldplay song running through in my head.

As do you now too.  Don’t thank me.  You’re more than welcome.

All together now…Para, para, paradise…..Whoa-oh-oh oh-oooh oh-oh-oh.

So what do you think of my chances of getting the all expenses paid trip to Hayman to act as historical cuisine consultant to the chefs?

Yep. Me too.  (Sigh).

Oh well, at least I have the salad!

Have a great week!

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Hayman Island Chicken Salad

Ingredients

Scale
  • 4 cups cooked chicken
  • 1 cup celery, chopped
  • 1 tbsp spring onion, chopped
  • 1 tbsp capers
  • 1 avocado, flesh cut into cubes
  • 2 oranges, segmented (the original recipe called for tinned mandarin segments)
  • 1 can pineapple pieces
  • 2 tbsp slivered almonds, toasted
  • 3/4 cup mayonnaise
  • 2 tsp lemon zest
  • dash of tabasco sauce (optional)
  • 1 tbsp lemon juice
  • salt & pepper

Instructions

  1. Combine the chicken, celery, spring onions, capers and lemon juice.
  2. Chill for 1 hour.
  3. Mix lemon zest, tabasco if using, and mayonnaise. Chill.
  4. At serving time, add the pineapple, avocado and oranges to the chicken mix.
  5. Gently add the mayonnaise and carefully mix through.
  6. Season to taste
  7. Top with almonds and serve.

 

 

 

Fruity Devils…. and a Life Check

  Ever have those moments where you take a good long hard look at yourself and wonder how on earth you ended up in a certain place? Where your life took that turn?

I had one of those tonight.  And it wasn’t pretty. Unlike these Fruity Devils which we will get to in due course. 

Fruity Devils1
Fruity Devils1

 So, let’s imagine my life as a movie.  Not a very glamorous movie.  But a movie nonetheless. We’ll start with a close up…

Eight o’clock Friday night and I am sitting alone. At home.  Wearing a sweatshirt that had seen better days about five years ago and yoga pants.  Well, that’s what the shop I bought them in called them.  They may have never seen the inside of a yoga studio or known a down dog but technically they are yoga pants.

None of that is is the problem.  He has a new job where he is working nights and I am perfectly comfortable both in my own company and with my attire. 

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So, lets draw the camera back and see where the problem may lie.  Sitting on my lap is a plate of chopped up bananas smothered in peanut butter, wrapped in bacon and grilled.  I had a grand idea to do a take on a Devils on Horseback and call it Elvis on Horseback.  It didn’t really work…Anyway, bacon and peanut butter is admittedly  not the healthiest combination on earth but it wasn’t that that had me cringing either.  I count eating weird stuff as R&D.  I’m eating it so you don’t have to!  And you, know sometimes in this blogging lark you have to take the (super) crunchy with the smooth. 

And boom! 

That peanut butter gag was like the Spanish Inquisition.  (Because no one expects the Spanish Inquisition). 

I’ll stop now. 

Maybe the problem will be apparent if we draw the camera back even further…

My PhotoFy_09_19_21_58
  Yes, that is a very hefty glass of wine in front of me…could that be what has me in a such a state of consternation?  Drinking alone? Am I worried about some incipient alcoholism /the state of my liver / my ability to get up and go the gym tomorrow morning?

No, no and resoundingly no.  It’s Friday, it’s been a long, hard week and if a girl wants a drink in the privacy of her own home, she should be able to have one.  Or two.  Don’t judge me.

Peachy Devils with Pomegranate Molasses
Peachy Devils with Pomegranate Molasses

 So what it is?  Why am I pausing for a moment of reflection? Not that I am alone at home on a Friday night, wearing let’s just call them “comfortable” clothes; not that I am eating a banana smothered in peanut butter then wrapped in bacon; not that I am drinking alone but that I am doing all of the above whilst watching a movie where Robert Pattinson is playing Salvador Dali. 

What???????

Why?

WHHYYYYYYY???????

I really need to re-evaluate some of my life choices.  I may need professional help.  Or at the very least some movie recommendations….

Pineapple Devils
Pineapple Devils

 

Who on God’s green earth thought that was a good idea?  (Me apparently seeing as it was on my Netflix queue).  But then again, I’m alone at home on a Friday night eating bacon, bananas and peanut butter!  My judgement is at best questionable. 

But apart from me, who else thought it was a good idea?  It’s TERRIBLE. Well, to be honest, the film itself is probably not so bad.  R Patz, however is more wooden than the stake that should have been driven through his cold dead heart in any one of the billion Twilight films. 

Oh, God, why am I still watching it?

Make it stop…someone please make it stop!!!!!

And does anyone else think Vamp boy looks a lot like the Blackadder?

robert-pattinson-little-ashes-3

Blackadder2jpg

 

I have no idea what possessed me to pick that film.  What is far easier to track is how I ended up thinking bananas and bacon were a good idea. The seed of THAT insanity lies within the book club. One of the ladies brought along one of her mother’s (?) Women’s Weekly cookbooks from the early sixties.  It was AWESOME.  And whilst I really wanted to just grab it and run….I contented myself with flicking through the pages.

Which is when I saw the recipe for Jaffa Devils.  Orange slices wrapped in bacon and grilled.  Two ingredients, easy to remember.  So I made them.  They were ok.  They weren’t the best thing I’ve ever eaten but they sure weren’t the worst!  And it works in theory – bacon and orange mix well at breakfast…so why not in an appetizer? (Mind you, it’s that kind of thinking that leads to coffee flavoured scrambled eggs…and Little Ashes, which incidentally, STILL watching).

Jaffa Devils
Jaffa Devils

 The problem was, the Jaffa Devils became like a gateway drug.  For a while there I was utterly obsessed with wrapping fruit in bacon.  I kind of like it when food is both good and bad for you, bacon and fruit, peanut butter and celery, cranberry juice and booze..it’s the way o’ the world, yin and yang, toxifying and detoxifying in equal measure.  

I wrapped peaches, pineapple, a tangelo…I couldn’t leave the citrus alone.  And the banana.  The banana was not good.  The tangelo, like the orange, was a bit meh…..

The peach and the pineapple?  OMG. Super.  The Bacon and Peach Combo worked best with a sauce made from Pomegranate Molasses.  By which I mean some Pomegranate Molasses poured into a bowl.  But you could use some reduced Balsamic if you did not have the Pomegranate Molasses.  The Bacon and Pineapple Devil worked with both a sweet chilli and a BBQ sauce. 

Peach, Pinepapple and Tangelo Devils
Peach, Pineapple and Tangelo Devils

 Pretty damn good, even if I do say so myself! And super easy and super quick to make as well. 

In all honesty, give the banana and orange ones a miss.  But do try the peach and pineapple.  They are gold!  And for some Dali gold, skip Little Ashes and watch this clip of the real Salvador Dali utterly bamboozling the folks on What’s My Line

[amd-zlrecipe-recipe:10]
  Have a great week!

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A Savage Fennel and Lemon Salad

Many years ago, my mum used to work in a local solicitor’s firm –  and let me tell you right now – forget every glamorous tv legal drama you’ve ever seen.  Sadly, this old chestnut, unfunny though it is, was far more the reality:

Each and every one of them was bonkers.  Nicely bonkers, even sweetly bonkers.  But bonkers all the same.

Downstairs was the domain of a married couple, both lawyers.  They had a super cute boxer dog called Brigeeta who they used to bring to work with them every day.  Nothing nuts about that.  I wish I could take my dogs to work everyday.

Fennel and Lemon Salad 1
Fennel and Lemon Salad 1

What was kooky was that Brigeeta used to have a different outfit every day.  And I mean EVERY DAY.  My mum worked with them for maybe five years.  The dog never wore the same clothes twice.

And you know, I’m not averse to dogs wearing clothes…Oscar has a pair of pyjamas he wears in winter…

Oscar in his PJ's
Oscar in his PJ’s

But there is a a difference between ONE pair of totally necessary pyjamas and 1500 separate outfits!!!

Remember that old song “You’re so vain, you probably think this song is about you?”  Well that could have been written about….well, let’s just call him Mr Magoo…(remember, these people are lawyers, they are familiar with litigation). Mr Magoo was badly in need of glasses but thought that getting them would spoil his handsome boy modelling school good looks.  Which incidentally were fairly spare on the ground.  Glasses were not the issue.

One morning the lady downstairs cornered him and started showing him photos of the party they had gone to the day before, many of which featured Brigeeta in her latest couture which was a Little Red Riding Hood outfit.

Later he asked Mum if she’d seen the photos.  She said she had.

He said “Did you see that kid in the red?  Man, that was the ugliest child I’ve ever seen”

Fennel and Lemon Salad 2
Fennel and Lemon Salad 2

Captain of this particular Titanic was a lovely, elderly Italian solicitor.  Now he wasn’t crazy as such he  just sometimes had a bit of trouble with English.  So, for instance, once Mum asked him what he did on the weekend and he replied “We went hunting the savage fennels”.

Have you ever heard anything more adorable in your life?

I LOVE that…

“Hunting the Savage Fennels” sounds like a Maurice Sendak book.  Maybe the lesser known prequel to “Where the Wild Things Are”.

The Savage Fennels
The Savage Fennels

The savage fennels grow in abundance in this neck o’ the woods; they spring up on every  vacant lot and the hills are literally alive with them!

The Savage Fennels
The Savage Fennels

This salad I have adapted from “Salads For All Seasons” is a perfect simple and gorgeous way to feature the savage fennels.  Or the more mild mannered fennel you might find in your local supermarket or green grocer.  I kept mine pretty minimalist but some black olives would be a great addition.

Fennel and Lemon Salad
Fennel and Lemon Salad

I was a little worried about mixing cream and lemon juice in the dressing…because surely that would curdle?  It didn’t.

Final tip on the salad – fennel is quite robust so it is perfectly fine to dress the salad and leave it for hours.  I added the dressing in the morning and took this to work and it was still crunchy four or five hours later.

This is a perfect accompaniment to fish but would also be fabulous with a grilled steak!

 

Have a fabulous week!  And beware the savage fennels!

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B is for Baby Bundt, Bacon & Bay and Blonde Bombshells

B is also for Bozo, Blog and Birthday.

Quadruple Chocolate Baby Bundt
Quadruple Chocolate Baby Bundt

As in guess which bozo forgot to celebrate her own blog’s 2nd birthday on May 25th?

So, today we’re having a Belated (don’t worry, I promise I won’t capitalise every word that starts with a B) Birthday, (no really, I won’t) celebrating my second annivesary with food using the second letter of the alphabet.  See what I did?  Second year, second letter?

You’d think I planned it.

Maybe you should keep thinking that….I”m all for anything that makes me look better!!!

So anyway, it’s my birthday so let’s get this party started.  And I’ve said it before, and no doubt I will say it again, (purely because I’ve got a bottle of the stuff that isn’t going to drink itself) a retro party isn’t a retro party without Parfait Amour. And any party is better with a blonde bombshell!

Nope not like this, the blonde bombshell I am referring too is a cocktail made with the aforementioned Parfait Amour. I’m not sure why it’s called a Blonde Bombshell as it comes out a gorgeous dusky pinky purple.

First Course – The Birthday Blonde Bombshell

It’s my party…cocktails count as a course….in my perfect world, we would skip main meals altogether.  We would move from cocktails to fingerfood to dessert.

Blonde Bombshell

Wow!!!  I think I may have found my Parfait Amour drink of choice.  This was lovely!!!  Sweet and florally and almost kind of musky…it reminded me a little bit of Turkish Delight…maybe it was the roses in the Parfait Amour. Very girly, very pretty. Easy to drink….hmmm….maybe getting rid of that bottle won’t be as hard as I previously thought!

Second Course – Bay Wrapped Bacon and Prunes

Bay Wrapped Prunes in Bacon3
Bay Wrapped Prunes in Bacon3

This is basically a take on a Devils on Horseback.  But wrapped in a bayleaf. And I added a little smear of my Strawberry Habanero Sauce to the bacon before wrapping it around the prunes.

Note for the unwary – grilling bay leaves makes your entire kitchen smell like you’ve been smoking marijuana.  For about a week.  Which is fine until you have a plumber come to fix your leaking tap and they ask you if you can score them some bud.

Bay Wrapped Prunes in Bacon
Bay Wrapped Prunes in Bacon

I barely even know what that means.

Despite that, you really can’t go wrong with these…salty, sweet, spicy, crispy…The bay leaves added a slight resiny flavour that was quite pleasant but prevented the bacon from getting really crispy which was slightly disappointing.

I served it them with some more of the strawberry habenero sauce.  And the saltiness was a great foil to the sweetness of the Blonde Bombshell.

 

Bay Wrapped Prunes in Bacon2
Bay Wrapped Prunes in Bacon2

Delicious!

But now to the piece de resistance. The dessert.

So….what’s better than a triple chocolate baby bundt?

A QUADRUPLE chocolate baby bundt.

And what’s better than a quadruple chocolate Baby Bundt?

A Quadruple Chocolate Chilli Baby Bundt!

Third Course – Quadruple Chocolate Chilli Baby Bundt

So, if you’re following me on Instagram you would have already seen me post my first experiment with the Spice Peddler’s Mexican Chilli Chocolate Cake Mix.  That was a Chili Chocolate Cupcake with a Chilli Toffee Shard topped with Vanilla Icecream and my Strawberry Habenero Sauce.  OMG, I thought this was the best thing ever…so, so good.  The cake was fudgy and spicy and delicious, the vanilla icecream and chilli sauce worked together perfectly and the chilli toffee was a cute and quirky touch.  Basically, this was me on a plate!!!!

Chocolate Chilli Cupcake with A Chilli Toffee Shard
Chocolate Chilli Cupcake with A Chilli Toffee Shard

Gahhh….so how do you top that?

Well, I found a recipe for a cake called a Tyroler in a Delicious Magazine and I had a little play with it.  And came up with the Quadruple Chocolate Chilli Baby Bundt.   I used the Spice Peddler Mexican Chilli Chocolate Cake Mix as my base and it was super delicious!

Quadruple Chocolate Baby Bundt 5
Quadruple Chocolate Baby Bundt 5

This was really good.  Then again, how could it not be?

It had quadruple chocolate.

And a touch of chilli.

And walnuts.

And rum soaked sultanas.

And did I mention quadruple chocolate?

Quadruple Chocolate Baby Bundt3
Quadruple Chocolate Baby Bundt3

So, it may have been belated but worth the wait because these were all awesome!!!!

I’ll try to be on time next year and if not, I can always repost this and rename it Birthday 3 – Cocktails, Canapés and Cake.

Hope you all have a fabulous week!!!!

(Recipes below)

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Blonde Bombshell

A delicious cocktail, perfect for a celebration.

Ingredients

Scale
  • 1/2 ounce Parfait Amour
  • 1/2 ounce St Germain Elderflower Liqueur
  • Sparkling Wine, preferably pink, definitely chilled

Instructions

  1. Pour the Parfait Amour into a chilled champagne flute.
  2. Add the Elderflower Liqueur.
  3. Top with the sparkling wine.

Nutrition

  • Serving Size: 1

Retro Easter Part 3: The Eggs-travaganza

I solemnly promise that will be my only egg pun for this whole post.

But really, what is Easter about if it’s not about eggs? 

What? 

Well, yeah, ok sure  it’s about Jesus….but eggs are important too. 

This year I made my own chocolate eggs.

Home Made Easter Eggs
Home Made Easter Eggs

And ok, so Adriano Zumbo is not shaking in his shoes just yet but I get some points for trying right?  Can’t this be like Little League and I get a medal just for turning up?

For those of you who don’t know Adriano Zumbo, he is a mad-scientist genius baker (kind of like an Australian Heston Blumenthal but with more macaroons and  fewer snails).  He makes things like this gorgeous V8 cake.

 Zumbo3Think it looks simple?

Think again.

Because when you cut this baby open you get this:

 Layers in the V8Yeah…uh huh and OMG wow!!!

Maybe I’ll try to make that next Easter never.

For anyone brave enough to try, you can get  the recipe by clicking the link below:

Zumbo’s V8 Cake

 And send me photos.  And a piece.

However, ’nuff about  Zumbo, back to my eggs.  They weren’t just any plain old chocolate eggs.  Uh uh.  No way.  

They also had a peanut butter fudge filling:

 Peanut Butter Fudge Filling

 And in true retro style the peanut butter fudge mix has a secret ingredient.

Mashed potato.

Yes, I did just say mashed potato.

And it works surprisingly well.  You can’t taste it but it gives the peanut butter a firmer texture.  Actually the texture is very similar to that of my one of my all time favourite decadent little treats – a Reese’s Peanut Butter Cup.  And when I say “a” Reese’s Peanut Butter Cup, I of course mean a four twin pack.  

I even had to check that there wasn’t mashed potato in a Reese’s PBC.  There isn’t but there are two things that don’t actually have names, just initials. And you have to love a list that contains non-fat milk and milk fat right next to each other.  So, that would be milk right?

You can check the full list out here.

I’m not going to come over all Michael Pollan about this (guess who finally finished reading The Omnivore’s Dilemma?) but you know what?  I’m really not sure about eating the stuff that is just initials.  However, whilst we’re on the subject of Mr Pollan, here is what he has to say about TBHQ, one of the ingredients in my possibly formerly beloved peanut butter cups:

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to “help preserve freshness.” According to A Consumer’s Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse.” Ingesting five grams of TBHQ can kill.

Hmm…compared to lighter fluid, the mashed potato suddenly seems a bit more attractive does it not? And yes ok, you would probably have to eat your own weight in them to get that gram of TBHQ but it was enough to make me walk away from the rack of peanut butter cups today.  Damn you Pollan.

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Peanut Butter Fudge Easter Eggs

Easter Eggs with a “secret” ingredient

  • Prep Time: 5
  • Cook Time: 120
  • Total Time: 2 hours 5 minutes

Ingredients

Scale
  • 1 small potato, peeled and cubed
  • 1 cup peanut butter – I used super crunchy.
  • 1/2 cup condensed milk
  • 1 cup icing (confectioner’s) sugar
  • 180 gram block of dark chocolate

Instructions

  1. Melt 2/3 of the chocolate in a bowl over hot water and coat the moulds with the melted chocolate. You may need to do this more than once to get the desired thickness of chocolate shell.
  2. Place the chopped potato into a saucepan and cover with water. Boil until tender.
  3. Drain and mash.
  4. Add your condensed milk, just as you would add regular milk to normal mashed potatoes.
  5. Allow this mixture to cool.
  6. Mix in your peanut butter and confectioner’s sugar. It should form a fairly thick paste.
  7. Add more condensed milk or confectioner’s sugar if required.
  8. Spoon this mixture into the chocolate lined moulds.
  9. Melt the remaining 1/3 of the chocolate. Use this to seal the mixture into the moulds.
  10. Chill until the chocolate hardens then press your eggs out of the moulds.

Notes

  • You will also need Easter Egg Moulds. I bought mine from a craft shop for around $4.

 Ox Eye Eggs

In my last post I assumed that everyone would know what Egg in a Hole was. I then further confused the issue by using the name we call these things in my family which is an Ox-Eye egg.

I actually managed to trace back the source of why we call it that. It comes from this book which I inherited from my…hmmm…I’m not sure of our exact relationship…maybe my second cousin? A great cousin? My nana’s sister’s daughter.

My Learn To Cook Book
My Learn To Cook Book

This was possibly my first cook book and the ox-eye eggs have become a family favourite. I will return to this book in due course because the illustrations are awesome but here is the recipe for the original ox-eye eggs:

OxEye Eggs

I prefer to do mine in a frying pan than in the oven as I think it gives you a little more control over your preferred degree of yolk runniness but the choice is yours!

And look at this for an amazing breakfast – seriously, if I’d thrown some cheese on this plate all my five favourite food groups would have been covered – eggs, bacon, avocado, and bread!

Ox Eye Eggs, Bacon and Loaded Guacamole
Ox Eye Eggs, Bacon and Loaded Guacamole

Loading up that toasted circle with a piece of bacon, some guac and some semi-runny yolk?  Probably about as close to heaven as I’m going to get!!!

The Perfect Bite!
The Perfect Bite!

 And that’s Easter 2014 done!

Next time, a double whammy, a retro treat from Salads from All Seasons and a Daring Kitchen Challenge.  I’m 3 months behind on my Daring Kitchen stuff and I’m really nervous about all of them – for very different reasons –  again which we will get to in due course. 

February’s challenge was Salad Dressing – and if you’re thinking that should be fairly impossible to fuck up, well, you haven’t seen the recipe I’m planning on using.

Hint – it too has a secret ingredient, which incidentally has been mentioned in this post. And it’s not mashed potato.  If only.  

I’m loving my extended Easter break.  Hope your week is fabulous whatever you are doing!

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