His royal highness is way to tired to party this morning. After waking us up at 5.45am with his usual tap at the door wanting to be let in, which I did, he then proceeded to keep reminding us it was time to get up. I think this is all a ploy at getting back at me now....lol...like I was awake when you were asleep! I expect though it was the long walk before breakfast that did him in.
Oh well the party games can wait till later in the day. He seemed pretty happy with his new toy though, a chase stick, even put it down beside his bowl whilst he had a breakfast of Salmon and Dill biscuits and his fav cheese on toast. The biscuits were a hit by the way and so far he's managed to polish off four. The rest I've put in a press seal bag to keep fresh. I hope they last till the weekend.
Anyway here's the recipe I promised, am sure they'll go down a treat with with any fur baby.
Rem's Salmon and Dill Wholewheat Biscuits.
Ingredients:
210g tin Red Salamon undrained
1 teaspoon each of dried Dill and Parsley or if you prefer use fresh or paste.
3 teaspoons each Sesame and Linseed (used a coffee grinder to grind the seeds down)
3 eggs (I removed the shell, but the original recipe said to include the shell)
2 cups wholemeal self raising flour
Method:
Put the undrained salmon, dill, parsley and seeds into a food processor along with the eggs, blend till smooth, then gradually add the flour and continue blending until
a dough forms.
Remove from the processor, the mixture should be firm and not sticky. Press out on a floured board until about 1cm thick, flour your chosen cutter and cut out shapes. You can then press any remain mixture together and continue cutting shapes.
Bake on a greased and floured tray for 20 mins at 180 degrees or 170 if using a fan forced oven, then turn tray and reposition and cook a further 10 minutes.
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