Happy 11-months busy bee.
The past week has been manic to say the least. A sick baby, a husband working interstate and a messy house needing to be shown to the masses. However, the sick baby got better, the husband returned and the house is now spic and span. Maisie and I headed to Hawthorn yesterday to celebrate with a bit of window shopping and a spot of lunch. Hawthorn has some very cute shops including Est (where I picked up some of the beautiful Farb-Riese pencils I was covetting down the coast), the cute Nord Living and a very special fave Mac Pelican.
Maisie finally had her first official stay at childcare this week, official in the sense that I could actually leave the building. She wasn't such a fan and refused to eat her lunch. I can't blame her though, she knew that mum's homemade tuna casserole was waiting for her at home. The rest of the afteroon she spent permanently attached to my leg, just in case I was planning on doing a runner.
These were my books from when I was little. Maisie is loving sneaking off to her room, pulling them off the shelf and chatting to the characters on the pages.
Here's a nice easy mid-week meal recipe courtesy of Real Living mag.
Lebanese prawn and fish salad
2 large Lebanese flatbreads
Olive oil spray
1 Lebanese cucumber
1 green or red capsicum de-seeded and roughly chopped
3 vine-ripened tomatoes chopped roughly
1/2 red onion, sliced thinly
420g tinned cannellini or butter beans rinsed
1 small handful parsley
3 tbsp roughly chopped mint
1 small handful coriander leaves
2tbsp extra virgin olive oil
Cracked black pepper
200g fish fillets of choice (I used swordfish)
200g raw king prawns, peeled and deveined, leaving tails intact
1 tsp sumac
(Plus I added sliced radishes)
1 garlic clove
2 tbsp lemon juice
100ml extra virgin olive oil
Preheat oven to 150 degrees. Separate each flatbread into 2 then tear into 3cm or 4cm pieces. Spread single layer of bread in baking tray and lightly spray with oil. Bake for about 15 mins or until golden brown and crisp.
Meanwhile toss cucumber, capsicum, tomato, onion, beans, parsley, mint and coriander in bowl.
Make dressing by bruising garlic clove with heavy knife. Mix with lemon juice and olive oil.
Coat fish and prawns with olive oil and some salt and pepper in clean bowl. Pan-fry over medium heat until coked to your liking (fish should flake when tested with a fork).
Flake fish into large pieces, leave prawns whole and add both to salad, along with toasted bread.
To serve, remove garlic from dressing and pour over salad. Sprinkle with sumac and toss well.