We dragged out the barbecue for the first time in a while during the week so I tried a new potato salad. It made a nice change from the usual one I make. I've posted the recipe below. Hope you all have a lovely upcoming weekend. We are in for an extremely busy one...
Warm Potato, Bacon & Mushroom Salad
750g chat potatoes, halved
1 eschalot, finely chopped
1 garlic clove, crushed
1 tbs white wine vinegar
2 ½ tbs extra virgin olive oil
2 bacon rashers, trimmed, roughly chopped
12 button mushrooms, halved
4 cups (120g) baby spinach leaves
1 tbs chopped chives
Cook the potatoes in a large saucepan of boiling salted water for 10-12 minutes until just tender. Drain. Meanwhile, whisk together the eschalot, garlic, vinegar and 1 tablespoon of oil in a large bowl. Add the warm potatoes, toss to coat, then set aside to absorb while you cook the bacon and mushrooms. Heat a non-stick frypan over medium-high heat. Add the bacon and dry-fry for 2 minutes or until crisp. Remove and add to the salad bowl. Add the remaining olive oil to the pan and cook the mushrooms, stirring, for 3-4 minutes until golden brown. Season well, then add to the salad bowl with the remaining ingredients. Toss to combine, then serve warm.


When we moved into our house, we were happy to live with half-filled rooms until we tracked down and could afford to buy exactly what we were after. Four and a half years down the track, our place is still looking unfinished. Our lounge room is in desperate need of completion. At the moment, I’m still on the hunt for cushions, throws, artwork, a feature armchair, wine rack/buffet and lots of knick knacks. I really love the lounge room in the photo above. I like how it doesn’t have any one colour which is too dominant and it looks casual and inviting – exactly the look I want to aim for in our house…
This photo was taken in the garden at Cataract Gorge in Launceston, Tasmania. I was amazed at the way such varied shades of hydrangeas were growing so closely together. I would love to have a potted white hydrangea with its lush green foliage on our patio once the new paving is complete. However, something I read made me think that perhaps hydrangeas were toxic to humans. Has anyone else heard of this? I am hoping I am wrong…
Image from here
Chicken & Beans with Coconut Sauce (Serves 4)
4 single chicken breast fillets (about 800g total)
Vegetable oil, for brushing
2 tbsp green curry paste
375ml coconut milk
200g green beans, trimmed
½ cup chopped fresh coriander leaves
Salt and freshly ground black pepper
Preheat pan on medium-high heat. Add chicken and cook for 4 minutes each side or until cooked through. Remove from heat and set aside for 5 minutes to rest. Meanwhile heat frying pan over medium heat. Brush with oil. Add curry paste and cook, stirring for 30 seconds. Stir in coconut milk and bring to a simmer. Reduce heat to low. Add beans and simmer for 5 minutes or until tender. Remove from heat. Stir in half the coriander. Taste and season with salt and pepper. Divide beans among plates and top with chicken. Spoon over coconut sauce and sprinkle with remaining coriander to serve.
Image source unknown (please let me know if you know)
Image from maliburahcel on Flickr
Image from Helen Rawlinson


Image from here

Hi! I’m Amanda from Western Australia - a former primary school teacher now full-time stay-at-home Mum to our two girls, Grace and Sophie. My days are filled with all things homely – cooking, crafting, decorating and of course, life with my husband and our two precious girls.