The Easter long weekend was a busy
time in the Valley!
We had wonderful catch ups with friends and family, and a
great Easter morning tea with the volunteer team, including voli Emma who was
visiting from her new home in QLD.
There were plates of hot cross buns, carrot
cake and even savoury Easter bunny muffins thanks to voli Kelly, which were
delicious!
Kenneth lamb was in his Easter attire, and Garry was happy to pose
with a colourful Easter bag that he loved to play with.
There were so many
animal friendly Easter treats available this year, including Nomo egg casks and
bunnies, Lovingearth mini eggs and Lindt dark bunnies – a win win for chocolate
lovers and the animals!
We were short on time over the
break, but managed to make a delicious hot potato salad on Easter night, which
was quick and healthy – see the recipe below!
Easter Potato Salad
Ingredients:
– 1kg baby potatoes, boiled until
soft
– 1 tablespoon of Nuttlex buttery
– 2 spring onions, finely chopped
– 500g sliced mushrooms
– 1 teaspoon vegetable oil
– Salt and pepper to taste
Method:
– Fry the mushrooms in vegetable oil
until brown.
– Slice baby potatoes in half and coat in Nuttelex.
– Arrange on a
plate and cover with cooked mushrooms, spring onions, then add salt and pepper
to taste.
The salad is simple, filling and is a great side to vegan patties or
sausage rolls!