Wednesday, November 28, 2012

(Prosciutto, Potato & Avocado Salad}

We just got back from a weeks camping for our young mans 6th birthday. It was exhausting. The thing about camping on a few acres is that the boys like to cover all those acres, running from one activity to the next, one bunch of new best friends to the potential new best friends who have just arrived. Our Jack is so confident that he easily and happily joined a school group of teenagers, they loved him and he loved them, he's a cool little dude, so funny, so incredibly social and generous and kind, I'm so proud of him it hurts.

It was also hot and for the first two nights uncomfortable as we worked out the best sleeping arrangements. Crick still present in my neck. But it was also wonderful and relaxing and each night once the sun went down we could relax by candlelight with a glass of vino as the boys snoozed in the cosy tent. There were many a sausage sizzled and only one option for breakfast, toast, but there were also stacks of juicy and sweet strawberries, cherries and nectarines hooray for summer fruit. 

Still its good to be home in my kitchen, tonight I'm whipping up a new prawn curry, I'll be sure to share it with you if it's a cracker but now I am yabbering on and I'm meant to be here for the salad, its a really fast and simple one, big flavours and filling too boot. No one will complain about salad for dinner after eating this. Promise.

...the salad (for 2)
400g baby potatoes, scrubbed + bitesized
200g green beans, trimmed
4 slices prosciutto
1 avocado, sliced
1 tbsp capers
handful of parsley
1/3 cup whole egg mayo
zest + juice of a lemon

Boil potatoes till tender, drain and pop on a platter.

Drop green beans into boiling water and cook for 3 minutes, drain and refresh in ice water, add them to the platter.

Pop prosciutto on a baking tray and under the grill for 5 minutes or until golden and crisp. Cool and break into pieces and add to the salad along with the sliced avocado.

Drizzle over the dressing which is made by combining the mayo, the lemon and the s+p and finish with a sprinkle of capers and parsley.

Tuesday, November 13, 2012

{Nutter Butters}

My little blog is about to reach 100,000 hits, for some blogs out there that's not much but in my little house its a big deal.  Hooray for me and my biggest fan Jay who is probably responsible for about 50,000 of them.  He made me inspired me to start this blog and I'm so happy he did.  Thanks babes.  And thanks to everyone else who visits and all your kind words. I really love being part of the blogging community, its nice to have people pop over for a look or to drop me a comment, it really truly makes my day and I love to visit your blogs too, so many talented people out there sharing fabulous ideas, it's really nice to be a part of it.  It really does feel like a community.

So I came across these cookies on my travels, they were over at Lottie and Doof the name 'Nutter Butters' is just so fabulous that I couldn't resist them, then I read that golden toasted oats and vanilla bean went along with the peanut butter and hello, I couldn't wait for an excuse to make them.  Yes peeps I needed an excuse because I could not safely keep 30 of these in the house, they needed to have a home to go to and that they did, they went to work with Jay. They are quite full on, in a good way, in a peanut buttery way, in a stick to the roof of your mouth need a glass of milk way.

365g unsalted butter
1 vanilla bean
2 cups quick-cooking oats
2 tsp baking soda
2 tsp seasalt
3/4 cup granulated sugar
3/4 cup light brown sugar
3/4 cup chunky-style peanut butter
2 1/4 cups plain flour

85g unsalted butter
1 1/2 tsp seasalt
1/4 cup plus 2 tbsp icing sugar
1 cup plus 2 tbsp chunky or smooth peanut butter

In a saucepan, melt 125g of the butter over medium heat. Using a small knife, split the vanilla bean lengthwise and scrape out the pulp and the seeds, add the scrapings and the pod to the butter. Next add the oats, and cook for 5-7 minutes, stirring constantly, until the oats are lightly toasted and a golden brown colour. Transfer to a bowl, discard the vanilla pod, and chill the mixture.

In the bowl of an electric mixer cream the rest of the butter (240g), the baking soda, and the salt on low speed for 2-3 minutes, until the butter is softened. Add the sugars, and mix on medium until it is light and fluffy, scrapping down the sides of the bowl as needed. Add the peanut butter and mix to combine. Turn the mixer off, and add the oats and flour. Turn the mixer on low speed, and mix for another minute until they are incorporated and the dough pulls away from the sides of the bowl.

Using your hands, roll the dough into walnut sized balls. Place the balls on a baking tray lined with paper, use the heel of your hand to flatten the balls into disks. Take a sharp knife, mark diagonal crisscross patterns over the surface of each cookie. Chill them for about 15 minutes until firm.  Preheat the oven to 180.

Bake cookies for 16-18 minutes, until lightly browned and slightly firm to the touch, transfer to a rack and allow them to cool.

In the bowl of your electric mixer cream the butter and salt on medium speed for about 1 minute until softened. Add the sugar and peanut butter, and mix for another minute to combine them.

Make into sandwiches, and dig in! (makes about 30 sandwiches).