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I went to the local market today and noticed some yummy flounder at the fishmonger. I’ve only ever bought flounder once before, 4 years ago when we were living in Paris, France so this is a bit of a gamble. How I see it is this: if you don’t try, you won’t know. My recipe turned out all good and would have impressed any dinner guests (except we didn’t have any…).

You can use ANY type of fish for this recipe. Just cook the fish 15-30 minutes longer if you are cooking with a bigger fish and vice versa with smaller fish.

Flounder with Garlic Butter Sauce dizzled over the top

Flounder with Mushrooms and Garlic Butter Sauce

1 600 gram whole fish or fillets
12 open mushrooms, I like Brown Swiss
3 tablespoons olive oil
Salt and Pepper

Turn the fan forced oven on to 200 degrees celcius.

Place mushrooms on a baking tray. Coat the fish/fillets with salt and pepper then place on the mushrooms. Drizzle olive oil on the mushrooms and fish and put the tray in the oven for 30 minutes if you are using a flounder.

Butter Garlic Sauce

Garlic Butter Sauce

1 clove of fresh garlic (medium) pressed
50 grams of butter (unsalted)
Pinch of salt

You can put all the above ingredients in the microwave for about 30-45 seconds then stir. I like to heat all the ingredients in a pot until the garlic is slightly golden (around 2 minutes).

When the fish is ready to be served, drizzle the garlic butter sauce over the fish.

Watercress Salad

Watercress and Orange Salad

1 bunch of watercress
2 medium oranges peeled and sliced.
2 tablespoons of Olive oil (I like first cold pressed)
2 tablespoons of balsamic vinegar

Arrange the watercress in a salad bowl, mix in oranges and drizzle the olive oil and balsamic vinegar through. Served with the fish, mushroom and garlic sauce. 

Serves 2-3

If you can’t find watercress in your area, steamed green beans will be great with the fish also.

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Fertility Solutions has a special offer going at the moment. You get a free Ovulation and Pregnancy tests and all you have to do is pay for the cost of postage and handling of $4.20 in Australia.

The sample pack includes:

• 1 OVUNOW Ovulation Test
• 1 PREGNOW Pregnancy Test
• 1 OVUNOW instruction guide
• 1 PREGNOW instruction guide

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It’s been just over 4 weeks since we started toilet training Jeremy. They say that toilet training is easy, they say that toilet training is hard and they say ‘let him be’ but amongst all this, Jeremy says “pee pee caca”. 

Looking back, there has been progress made but it’s been slower than what we’d hope. There have been days when he’ll ask to go to the toilet, but there have been other days when taking him to the toilet is a struggle.  More often the later, than former so as a result, we have taken a different approach and been more laid back in our approach to his toileting. What Paul and I have decided was to incorporate his toilet training into his evening and bedtime routine and let him wear his nappy during the day when he is out and about. 

This has been fantastic and every night, he is happy to do his “pee pee caca” on the toilet after dinner and before bedtime. He laughs and runs to the toilet and sits in there for up to 15 minutes at a time reading. This is in contrast to his negative experience before. 

He hasn’t done his caca on the toilet yet but we are happy for him to be happy sitting on the toilet to do his pee pee. 

In hindsight, there have been things that we could have done differently but with so much conflicting information out there, how does a first time mum know what’s right and what’s wrong for her child?

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It was my birthday today and Paul made us dinner: Sausage rolls. Just to let you know, Paul only cooks once a year (other than on the bbq) and that’s for my birthday. This is his fool proof recipe for sausage rolls.

Sausage Rolls

1/2 kg of mince chicken or beef
1 medium carrot OR/AND zucchini grated
1 diced onion
1 teaspoon of salt and dash of pepper
4 sheets of pre-made frozen puff pastry cut in half
1 egg yolk quickly beaten with a fork

Turn the fan forced oven on to 180 degrees C.

Half way through

Mix all ingredients together.

Spread 3-4 table spoons of the meat mixture onto the pastry sheet that you’ve cut in half.

Roll carefully and lightly put some pressure on the ends of the pastry to join them together.

Rolling the sausage

Put sausage rolls on a baking try lined with baking paper.

Brush egg yolk on the pastry and put in the oven for 10-15 minutes.

Any left overs can be frozen and re-heated in the oven for lunch or dinner when you don’t have the time to cook. Served with a salad, chips or as is!

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