Last week in our kitchen

We had lots of fun making apple pie and decorating it with our new alphabet letters.



We enjoyed a simple roast chicken for dinner - midweek. Served with roast vegetables, steamed greens and gravy.



We tried a few new 'chicken nugget' recipes. Served with lemon roasted potatoes, tzatziki, garlic yoghurt sauce and always, a salad.



We cooked chickpea and feta fritters and greek zucchini fritters. Served with a herbs salad, tomato and olive salad and leftover tzatziki and garlic yoghurt sauce





During the coldest week we have had, Spunky Monkey decided to make fruit iceblocks before school one day. This is how I found him in the kitchen. We were out of yoghurt, so he had decided to use milk instead.



They were well received that afternoon after school - despite the chilly temperatures.



We boiled some fresh peanuts that we had been given by a friend. Go here to see how I cooked them, or to learn more about boiled peanuts. Apparently they are not to everyone's taste!?



My husband cooked me this breakfast on Sunday morning. Poached eggs, garden spinach, roasted mushrooms and feta on rye. And my all important, Sunday morning, strong black coffee.





We had fun making homemade pizzas with some leftovers



We made pancakes for breakfast on Saturday.

What have you and your family been cooking this week?

At my house....

Yesterday, we had a bbq lunch at home, Dad, Tiya Ning, Berry, Poppy Don, us and the kids. Mr Moo had requested a potato salad I hadn't made in a while. I dug out the recipe and that's what Miss Moo Moo and I were making when Spunky Monkey came into the kitchen. He wanted to make his own potato salad, he went into the garden and picked some fresh herbs and them came back in and took a potato for his salad. Once I realized that his potato salad was going to taste really good, I passed over half of the cooked potatoes, suggesting that we make two different potato salads, for everyone to share.



This is what went into Spunky Monkey's potato salad:

• parsley, picked and chopped by him
• basil, picked by him, the leaves torn or left whole, his choice
• garlic, chopped by him, chopped finer by me
• boiled potatoes
• sweet potatoes, peeled and chopped by him, roasted by me
• lemon juice, olive oil, salt and pepper, all added by him, after asking, "Mum, what else do you think?"

It was nice to know my opinion counted.

Everyone loved the salad made by my little masterchef. However there were also requests for my potato salad recipe.

Tiya Ning and Berry, you are not the first people to ask for this recipe. I thought I'd better share it.

Potato Salad with Sour Cream and Mustard Dressing

Serves 4-6

• 1 kilo new potatoes (halved and cooked)

for the dressing:
 
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/4 tables. dijon mustard
• 2 anchovies (finely chopped)
• 1 clove garlic (finely diced)
• 2 tables. parsley (finely chopped)
• 1/2 tables. capers (rinsed and roughly chopped)
• salt and pepper
 
• extra parsley for garnish (finely chopped)

In a large bowl, combine all of the ingredients and mix well. Gently fold through the potatoes and sprinkle over the extra parsley.

Cooks tip: I would add the dressing to the potatoes, not the potatoes to the dressing, as this may be to much dressing. It has been a while since I have made this dish and yesterday, Spunky Monkey took half of my potatoes, so I could not re-check the quantities.

I hope you are sharing some summer love in your kitchen too.

Go over to Buttons by Lou Lou to see what's been happening at other people's houses.