Sunday, May 26, 2013

Miss Kitty Goes: Aloha Hawai'i!

We have just arrived home after a marvellous holiday in Hawai'i. It was as beautiful as you can only imagine. Warm sunny days, frangipani scented balmy evenings. Spectacular.

There were some lovely views from our balcony on Maui:

A couple of encounters with local wildlife:

Some spectacularly good umbrella drinks:

Some absolutely excellent food:

Dinner at Town restaurant, Honolulu

Lunch at Leoda's Kitchen on Maui

Pies like only Americans can do them:

Many brilliant sunsets:

A spot or two of shopping:

And one very happy baby:

All in all, a pretty excellent holiday! 

We stayed at the Honua Kai Resort on Maui and at the Hilton Hawaiian Village on Oahu. Both hotels were fab: very family friendly, great facilities, excellent views. Hawaii is also wonderful for kids - the beaches are amazing,  and the pace is nice and slow. Perfect for relaxing and enjoying yourself.

We hope to go back very soon. Well, as soon as we are up for the flight again!

Kitty x

Sunday, May 5, 2013

Miss Kitty Bakes: Zucchini, pea, feta and mint fritters

Mr Kitty is in the US at the moment for work. He is a meat lover (read: carnivore) so whenever he is away - which is not often - I use the time to have a little bit of a meat detox. A state of semi-Vegetarianism, if you will.

One of the first things I saw when I woke up yesterday morning was a lovely picture on my instagram feed of Horrypop's delicious breakfast. With no bacon loving husband (although, give me some credit - bacon is basically the reason I am not Vegetarian) to cater to, I thought I would give something like this a whirl.

Making the recipe up as I went along, they ended up being a bit of a smash hit. So much so I ate them again for dinner with a lovely green salad. Delicious.

And Little G? Well, she liked them, until she encountered a pea and all bets were off. Peas are the devil's work, according to Georgie...

Miss Kitty's zucchini, pea, feta and mint fritters

2-3 medium zucchini
1/2 cup frozen peas
75g (1/2 cup) self-raising flour
70g feta, crumbled
1 spring onion, ends trimmed, thinly sliced
1 egg, whisked
¼ cup milk
¼ cup mint, shredded
Zest of half a lemon
1 tsp salt
 Freshly ground pepper
4 tsp olive oil

Trim the ends from zucchini and coarsely grate. Place in a colander and squeeze out as much excess moisture as possible. Cook peas in boiling water for 4 minutes and drain. Transfer peas and zucchini to a bowl. Stir in self-raising flour, spring onion, egg, milk, mint, lemon zest, salt and pepper. Gently fold through crumbled feta.

Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with 2 tsp olive oil and remaining zucchini mixture.