Day 25

LUNCH: Chicken and Egg Salad

The chicken was left-over from last night.

The eggs were from our chooks.

Two types of lettuce, coriander and parsley were from our vege garden.

DINNER: Cajun Fish (Dorey) with brown Rice Other ingredients of salad were..

Served with tomato slices and olives with a dollop Tomato, cucumber, capsicum,

of sour cream on top. Haloumi cheese and dressing.

Day 24

LUNCH: Toasted foccacia with sour cream, apple and tomato chutney, cold lamb, tomato, cucumber and grated cheese.

DINNER: Chicken and Jacket Potatoes and veges

Chicken was cooked in the Weber BBQ, along with the potatoes and pumpkin.

Stuffing... mix in food processor- bread roll, dried apricots, onion, salt and pepper, Moroccan seasoning, drizzle of olive oil.

Served with coulflower and parsley sauce, carrots and zucchini.

Day 23

DINNER: Curried Lamb
Fry onion, capsicum, sweet potato
Add Tandoori curry pdr..(mixed with can
of coconut cream and some water)
Add chopped cold lamb pieces
Add frozen peas
Serve on rice..cheese on top

Day 22

MAINLY MUSIC: 6 Cup Slice

1 cup SR flour

1 cup sugar

1 cup coconut

1 cup milk

1 cup sultanas

1 cup choc chips

2T cocoa

Iced with pink icing for our Pink Day (A bit bright!)

DINNER: Pizza

I used a frozen base this time

Toppings...tomato paste, mushrooms sliced,

olives, fried onions, slices of cold lamb

grated cheese

mint...top with sour cream.

Day 21

LUNCH: Made rolls using sheets of puff pastry,

spread with ham, cheese and tomato, roll up,

cut into pieces, brush with milk and sprinkle

with herbs. Bake in hot oven about 10 mins.

DINNER: Arrived home late in afternoon from

Wally, so cooked something quick and easy...

Baked crumbed fish pieces with salad,

with a bottle of Cascade Blonde.

Day 20

After church we drove Tessa home to Byron bay. We then made ham rolls and coffee in the car on the way to Wally.
For dinner, we just had heated up UFO on toasted rolls, with slices of cold lamb, and cheese on top.

Day 19

MORNING TEA: Pikelets

2 cups flour

pinch of salt

1 T caster sugar

1 egg

30g butter

1 1/2 cups milk

Mix all together in bowl using wire whisk

until thick, smooth batter.

DINNER: Greek Lamb in BabyQ with Roast Vegetables.. ( potatoes, pumpkin, sweet

potato, capsicum, tomatoes, carrots...

roughly chop veges in reasonably big pieces,

drizzle with olive oil, sprinkle with salt and

pepper, mint and dill). Serve with peas/beans.

Day 18

LUNCH: I had a bowl of kiwi fruit, strawberries and banana, with yoghurt and honey on top.

DINNER: Chicken Boscaola
Chicken, bacon, shallots, mushrooms, cream, fettucine

Day 17

Today we went to Sawtell to catch up with Dave, Leah, Hamish and Archie. We had a picnic at Boronia park while hamish played on the equipment.

DINNER: Just a quick dinner tonight of bread rolls with leftover rissoles, chilli jam, sour cream, lettuce, tomato and cucumber, as we had to leave soon to go to Byron Bay.

Day 16

Dave was at Men's Shed today with his packed Esky.

I met Sharyn for coffee at Vines. Weshared a delicious plate of Foccacia with 3 dips.

DINNER: Rissoles, mashed potatoes, pumpkin, peas and gravy.

The rissoles...mince, oats, grated carrot and onion, salt and pepper, mixed herbs, parsley, 2 eggs, sauce. Don't overcook or they will become dry.

Day 15

MAINLY MUSIC: I made sausage rolls today for Mainly Music.
Cut each sheet of frozen pastry into 9 pieces.
Place a piece of sausage diagonally onto each square.
Brush edges with egg and roll up.
Brush with egg and sprinkle herbs on top.
Bake in hot oven until golden.






DINNER: Salmon/ Pasta Mornay
Cook pasta.
Fry onions, shallots, broccoli, spinach.
Add chick peas ( canned)
Make white sauce
Mix all ingredients, along with a can of salmon, and place in casserole dish.
Put slices of tomato on top followed by grated cheese and parmesan.
Bake about 25 mins @ 180C

Day 14

LUNCH: Freshly baked bread rolls with tuna and salad.

DINNER: Brown rice with roasted pumpkin, onions, olives, crumbed chicken pieces and a dollop of sour cream on top.

Day 13

LUNCH: Egg and Bacon Rolls

DINNER: BBQ'd Pork Steaks with garlic seasoning, and Potato Bake (with potato, pumpkin, sweet potato, cream, salt and pepper, nutmeg and cheese on top), and beans.

Day 12

Today I was at a Mainly Music Conference in Coffs Harbour. Kirsty supplied the lunch. One dish I was most impressed with was polenta with roasted vegetables...I must get her recipe!

DINNER: Green Prawns on Skewers

Marinate prawns in olive oil, garlic, ginger, chilli soy sauce and fish sauce.

Put prawns on skewers with Halloumi cheese and cook on BBQ 1-2 mins each side till they change colour.

Serve with salad and rice.

Day 11

LUNCH: Freshly baked bread rolls with king prawns, lettuce, avocado and seafood dressing.

DINNER: Fish cubes (Flake) in lemon pepper seasoning with Cous Cous.

Coat cubes of fish with lemon pepper seasoning and shallow fry.

Make cous cous..I use the packets that you just put into boiling water for a couple of minutes.

Add olives, fetta cheese, fried onions, shallots, tomato, sultanas, almond slithers, olive oil, lemon juice and avocado.

Day 10

LUNCH: Sandwiches..avocado, Tasmanian Brie and apple/chilli jam, with a cup of green tea.

DINNER:Crumbed Chicken with Creamy Pumpkin Sauce and Penne

Fry garlic, onion, cubed pumpkin until soft

Add cream, salt and pepper, chilli powder,shallots, slithered almonds

Cook pasta

Shallow fry crumbed chicken, cut into strips

Mix sauce with pasta and put in bowl

Put strips of chicken over pasta

Garnish with coriander