Watermelon, Feta, and Black olive Salad

Serving Size : Serves 8

INGREDIENTS 1 small red onion 2–4 limes, depending on juiciness 1.5 kg sweet, ripe watermelon 1 cup feta cheese bunch fresh flat-leaf parsley bunch fresh mint, chopped 3–4 tablespoons extra virgin olive oil 1/3 cup pitted black olives (basically a large handfull) black pepper 1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more. 2. Remove the rind and pips from the watermelon, and cut into approximately 2in. triangular chunks, if that makes sense (maths is not my strong point). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint. 3. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Rhubarb Chutney

Rhubarb Chutney

This is a British condiment that I love!  Used on meats and with cheese.

Makes 1 500ml jar

Ingredients

• 2 c rhubarb
• 1 medium onion, finely chopped
• 1/2 c. cider vinegar or white wine vinegar
• 1/2 inch piece fresh ginger, finely chopped
• 3/4 c. sugar
• 1/2 tsp salt

1. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. You could do this along a slight diagonal for effect.

2. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Bring to a rolling boil for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. If you're making the chutney to use at a later date, you can put it into a 500ml sterilized jar, still hot, at this point.

or 

Just allow to cool for a bit and serve. 

Strawberries are taking over my kitchen!

I wasn't wanting to drive into town to go grocery shopping on a day that was one big melt down...so I sent Jake...

I always give him a grocery list and he 'interprets' it.   This time he did get most things on the list but came home with WAY TO MANY STRAWBERRIES to possibly eat!

So we are going to be busy making strawberry everything for the next couple of days.

The plans is Jam, crisp, smoothies, and muffins.

If your going to boil an egg do it right!

Wrong...booooo

Right...oh so right! (6.5 min boiling time)

Pumpkin Chocolate chip Muffins

I feel a bit less guilty about giving these muffins to my kidlets due to the pumpkin but I still get my chocolate fix at the same time!

1 large can pumpkin puree
4 eggs
300 ml vanilla yogurt (3 individual cups) {please don't use fat free that is just plain wrong!}
1 cup oil ( or 1/2 cup oil and 1/2 apple sauce)
1 tsp vanilla
2 c. AP flour
1 c. quick oats
1 1/2 c. sugar
2 tsp. baking powder
2 tsp baking soda
3 tsp. cinnamon
1 tsp. salt
1 1/2 cup chocolate chips {if you use milk chocolate chips I will hunt you down and shake my finger at you!}

Heat oven to 400F and prepare muffin pans
Use basic muffin method (mix liquids and mix dry and then stir together until just moist in less than 20 strokes)
Gently stir in Chocolate chips (no more than 5 strokes)

Baking Times: Reg size = 20 min   Mini size = 16-18 min    Jumbo size = 22-25 min

I like this with cream cheese spread inside.

Happy Friday Follow!

Welcome to the April 23 Friday Follow celebration hosted by One 2 Try, Hearts Make Families and Midday Escapades!  We invite you to join us every Friday to get more blog followers and to follow other interesting blogs. It is all about sharing and having fun.

Chocolate Chip Cookies

Makes about 3 dozen

2 1/4 c. All purpose flour

1/2 tsp. baking soda

1 c. margarine

1/2 c. sugar

1 c. packed brown sugar

1 tsp. salt

2 tsp. vanilla

2 large eggs

3 cups semi sweet chocolate chips (please don't use milk chocolate chips it is just wrong!)

Preheat oven to 350F.  In a small bowl, whisk together the flour and baking soda; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.  Reduce speed to low; add the salt vanilla, and eggs.  Beat until well mixed. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping TBSP- size balls of dough about 2 inches apart on a baking sheet.

Bake until cookies are golden around the edges, but still soft in the center, 8-10 min.  Remove from oven, and let cool on baking sheet 1-2 min.  Transfer to a wire rack, and let cool completely.  EAT ONE ! as your family will eat them in record time.