This week we reflect on their Mother’s Day adventures and the significance of the day and after a request from a listener for advice Caro and Corrie discuss tips for raising girls.

We ask where is AFL’s true footy outpost – Shanghai or Tassie? Plus Caro’s impressions after meeting Mrs Hardwick and Corrie’s thoughts on Alistair Clarkson’s future at the Hawks.

With Royal Wedding fever building Caro and Corrie take a look at the lead up to the big day for Harry and Meghan – and while fashion is on the agenda, Corrie’s got some “Dos and Don’ts” for Middle-Aged women.

In “BSF” – Corrie has been reading ‘The Italian Teacher’ by Tom Rachman, Caro’s been off to the movies to see the new Aussie film ‘Breath’ and she shares a recipe for ‘Kale & Pistachio Cheese Balls with Rosemary Biscuits’ (courtesy of a Laurie Chartres cooking class - see recipe below).

No surprises US politics is making Corrie grumpy this week, and in “6 Quick Questions” Caro shares her top 3 Australian films, Cher vs Barbra Streisand and much more.

 

 Kale & Pistachio Cheese Ball with Rosemary Biscuits

 

Kale & Pistachio Cheese Ball

1 C (225g) grated or shredded tasty cheese             1 tbsp mango chutney

1 pkg (230g) cream cheese, chopped                       1 tsp curry powder

4 spring onions, diced                                              2 tsp sea salt

1 clove garlic, minced

 

40g (1 small packet) red kale chips (I like the Cashew & Barbecue Spice Blend flavour)

20g toasted pistachios, chopped

Method

Place everything except the chips & pistachios in a large bowl and leave at room temp for 1 hour.  Beat with an electric mixer until fairly smooth. Cover and chill for at least one hour.

Lay a piece of plastic wrap out on the bench.

Clip a hole in the corner of the chip bag before gently bashing with a rolling pin. Coarsely chop the pistachios and combine the two in a small bowl before tipping onto the plastic wrap.

With clean hands shape the cheese mixture into a ball before rolling in the kale mixture and gently pressing it into the surface.  Cover and refrigerate until ready to serve.

Rosemary Biscuits

2 C (300g) flour                    1 C sultanas or golden raisins

2 tsp baking soda                  ½ C pecans, coarsely chopped

1½ tsp sea salt                      ½ C pumpkin seeds (pepitas)

2 C butter milk                     ¼ C sesame seeds

¼ C brown sugar                  ¼ C ground flax seeds or ground LSA

¼ C honey                            2 tbsp fresh rosemary, finely chopped

         &nb

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