We decided to take advantage of our Family Day long weekend by inviting a few friends over for a bit of food and a little play time with Poppy. The flirtng was instant as Pop began to work her magic. Sharon was the first recipient of the our little one’s flirty flirty ways and then it was on to the boys. There was a ton of fun to be had with jumbo chalk, books, bowling, and a few tattoos ( thank you paul for teaching poppy it is o.k. to draw on something other than paper ).  Top it all off with a little dance party and I would say the day was a sucess.

Makes about 15 med-small biscuits 

For the biscuits:

2 1/4 cups all purpose flour

2 tsp sugar

2 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

6 tbsp butter, chilled and diced or grated

1 cup feta, crumbled

6 stalks scallions, finely chopped, green parts only

1 cup plain yogurt ( I used greek 2% )

preheat the oven to 450. Line two baking sheets with parchment paper and set aside. Sift together the flour, sugar, baking powder, baking soda and salt. In your stand mixer using the pastry attachment add the dry ingredients and cut in the chilled butter. Using the paddle attachment fold in the feta and scallions. Now add the yogurt and mix until just combined. Place two inch balls of the dough on the prepared baking sheets and bake for about 15-20 minutes or until the tops and bottoms begin to turn a nice golden brown.

for the spread:

1/4 cup cream cheese

1/4 cup sour cream

1 tsp lemon juice

1/2 tsp lemon zest

1 heaping tbsp dill, coppped

1 heaping tbsp scallions, chopped

Add all of the above to your food processor and mix until combined.

Additional ingredients:

300g smoked salmon

capers

Lemony Greens:

1 small tub of mixed greens

lemons

olive oil

baby tomatoes

cucumber

red onion

To assemble:

cut biscuits in half, add a good sized dollop of the cream cheese spread and top with smoked salmon, capers and some lemony greens. We served these with a side of scrambled eggs and a little side salad made with leftover lemony greens, some red onion, heirloom tomatoes and cucumber. Enjoy!

*recipe adapted from baconeggcheesecake

Yet another smoked salmon recipe. I told you I loved it, didn’t I? This was so easy. It was a beautiful day and I really wanted to BBQ but on this very rare ocasion I did not feel like burgers (gasp). My cravings for smoked salmon were taking over and we hadn’t had pizza in far too long (my stupid kidney stone diet frowns upon any delivery type food). So I decided to make my own semi kidney stone friendly pizza. I also didn’t feel like a lot of fussing in the kitchen as it was such a beautiful day, so I went with the store bought dough. You could of course step this up a notch with home made but I promise it was absolutly delicious exactly as I made it it..lazy and all.

• 1 bag pizza dough.
• 1 ball of mozzarellissima cheese, cut in rounds and place all over pizza.
• Goat cheese, sprinkle as much as you like.
• Shredded cheese, whatever you like. I used a bit of mozzarella and some parmesan.
• Tomato, sliced and layered on top of pizza again use as much as you like. I used three plum tomatoes.
• Red onion, slice into strips and sprinkle on pizza.
• Smoked salmon, tear or cut into pieces…big or small it’s up to you.
• Olive oil, for brushing dough and pan
• Flour, for dusting surface and rolling out dough

FOR THE PIZZA

Heat BBQ to med-high. Brush pizza pan with oil. Roll dough on lightly floured surface then place on pan. Once the dough is on the pan you will want to perfect the shape of the pizza. Brush dough with oil. Add toppings. Bake for 8-12 min. Remove from grill and top with lemony greens.

*note: You can add the salmon before baking pizza or if you don’t want it to cook through you can add it a min or so before it has finished baking then place back on BBQ to finish it off.

FOR THE GREENS

Toss your choice of greens with the juice of 1 lemon and a bit of olive oil. I used baby mixed greens.