Kuala Lumpur bound

So guess what??!! in 14 sleeps I am off to the Tupperware Managers Conference in Kuala Lumpur!!
Squeel how exciting is that.
I have been doing heaps of research as to where to get the best bargain on a whole range of things, best place to eat, best coffee etc etc.

If you have been to KL and have some tips to share, drop me a line :)

Em
x

Hello :)

After getting a lovely comment about my salmon & ricotta tart recipe today it kicked my butt into getting back into here to blog!

Sorry it has been soooo long (5mths eek)

lots to catch u all up on

hope you are well and havent forgotten about me

x
EM

Sweet Potato and Corn Soup

Sweet Potato and Corn Soup:

Ingredients:1 kg sweet potato, peeled and cubed

2 onions chopped

60g butter

3 1/2 cups chicken stock

3 teaspoons Worchester sauce

1 table spoon chives

Add all ingredients to base of stack cooker and microwave on high for 20 mins.Mash/Blend with the Quick Chef into a smooth consistencyAdd 440g can creamed corn.

1/2 cup cream

serve with croutons or toast or warm dinner rolls.

Yum

enjoy x

Salmon and Ricotta Tart

Yummmy

Salmon & Ricotta Tart

4 sheets filo pastry

1/4 cup coarsely chopped fresh dill (extra for garnishing)

200g sliced smoked salmon, coarsely chopped

150g fresh low-fat ricotta

1 tbs capers, finely chopped

3 green shallots, finely chopped

1 tsp finely grated lemon rind

2 eggs lightly beaten

1/2 cup skim milk

1. Preheat oven to 180 degrees or 160 degrees fan-forced. Spray a rectangular or round loose-based flan tin with oil

2. Place 1 sheet of filo on a workbench. Lightly spray with oil & top with another sheet, repeat with remaining filo and oil spray. Press pastry into tin and roughly trim edges. Place tin on a baking tray. Cook for approx 5 mins or until lightly golden

3. Reduce oven to 160 degrees or 140 degrees fan-forced. Place the chopped dill and the remaining ingredients in a medium bowl. Season with salt & fresh ground pepper. Stir well to combine. Pour salmon mixture into pastry case. Bake for 30-35 mins or until filling is set. Serve garnished with dill sprigs.

4 serves

each serve = 3.5 points

Enjoy!!

this recipe is from the weight watchers cook easy cookbook

Paper Mache Easter Egg Pinata

We have started!! and oh my goodness I forgot how much mess you make with paper mache. Lucky Master L was still in his Jammies so we didnt need another set of new clothes for the day.

Layer One of the Egg is complete, we will be doing the next layer this week.

Unfortunately on a sad note the sick chick didnt make it :( it was the first time L cried openly about loosing an animal (i think he gets it now) how sad.

Hope everyone is well and thanks for stopping by my new blog.

I will be doing a step by step of the Pinata making once we are finished.

xEm

Chickens

Today we have chickens on our minds... Chooka one of our hens has actually come down with some sort of chicken illness, she is weak and not herself :-( Master L and I have just given her a bath and some glucosite powder mix in a syringe to try and perk her back up. I have a terrible feeling that she might soon be leaving us :-(
We had planned to make a start on our Easter Egg Pinata but have been busy playing vets.
We might get a start on it this afternoon.
Will share pics
x
Em

Welcome

Hi there everyone,
well this is my new blog, Time to squeeze :-)
It's all about squeezing every possible moment out of each day....
If you know me, you will know that I rarely sit still, I always have to have something on the go, or several things. And my husband likes to refer to me as having a hobby of "collecting hobbies" :-) So without further adieu I would like to introduce you to Time to squeeze, I will share with you some of the more exciting things we do around here in the house on the hill.
I live with my husband and my 2 young sons Master L (3) and Master E (8mths), our 4 chooks; Ruby, Annie, Bindi & Chooka.

Can't wait to get to know you a bit better, please leave comments.

x
Em