snack

Hummingbird bircher muesli
21Mar

Hummingbird bircher muesli

We are on full weaning mode in our house. Flo is still figuring out what she likes and dislikes and in order to not waste a lot of food I am trying to incorporate different flavours and textures to some of her firm favourites. In Flo’s opinion, there is no better breakfast than oats, and I don’t completely disagree (they come a close second to eggs for me). And rather than having the same old milky porridge with a sprinkle of fruits on top I started making her batches of bircher muesli the day before with a variety of fruits blended in: bananas, coconut milk, and applesauce. It has become a family favourite and a regular midmorning snack for me with all kinds of toppings: yoghurt, berries, toasted seeds, nut butter…the options are endless. This bircher muesli is inspired by one of my favourite cakes: hummingbird. Because I am a sucker for anything with pineapples. And if you are feeling extra indulgent you can add more pineapple, just keep the sugar tablespoon ratio the same to the 100g for the pineapple. Hummingbird bircher muesli (serves 3-4) 100g rolled oats 200ml oat milk (any other plant base milk would work too)
3 mins read
1585 Views
Orange and chili jam
13Mar

Orange and chili jam

The idea of growing your own fruit and veg has always appealed to me. Dealing with plants during the winter and their temperament when it comes to types of soil and water quantities is not so appealing. So although the chilies for this recipe come from our garden, I give credit to my husband for caring for them from seed to harvest time. A harvest that filled a cereal bowl! This jam is not very spicy so my suggestion would be to keep the seeds on when blending in order to get enough heat. I used tinned roasted peppers but you can also dry fry the peppers with the chilies if you want to use fresh. Spread generously on sausage sandwiches or on a slab of sharp cheddar. Orange and Chilli Jam Yields 800g 100g of red chillies 460g roasted red peppers (skinned) 400g tinned tomatoes 2 cloves of garlic (grated) 1 tsp all spice 1 tsp salt 2 cm piece of ginger, skinned and grated 160ml apple cider vinegar 2 oranges, juice and zest 350g dark brown sugar 1. Sterilise glass jars by placing them in the dishwasher or baking them in the oven (200C) for around 20 minutes
2 mins read
3250 Views
carrot ginger creamy yoghurt smoothie
20Apr

Creamy orange and carrot smoothie

This smoothie has a great contrast of zing and cream as it blends carrot, ginger and Alpro yoghurt. I have never been a great veg eater, and although no longer as fussy as I used to be as a child (brocollini is now a staple), I often “forget” to add vegetables to my food.So I have decided to drink it! I have been using my Ninja nutri bullet blender everyday during lockdown to make what I call “smoothie snacks” (a good alternative to crisps, but the jury is still out on that).My recent favourite is this creamy orange and carrot smoothie. Ingredients:200ml orange juice1 small carrot, peeled and chopped100g alpro vanilla yoghurt1/2 inch piece of ginger, peeled and chopped 1. Blend it all together (I also prefer to strain it for a smoother drink)Yep, that easy to get some vitamin c! Click here to explore other smoothie recipes.
1 min read
1756 Views
rye breadstick charcuterie
13Dec

Rye and olive breadsticks

Easy rye breadsticks with chewy olives and a burst of rosemary. Perfect as part of a charcuterie board. Christmas becomes less about the presents and more sentimental as I get older. To me time and thought mean so much more than any candle or bath product you can receive at secret santa. And I always hope that others share my sentiment as I love giving handmade gifts. This Christmas will be no different and I have been planning different recipes to bottle/gift wrap to give out as hampers. Step one was to make these rye breadsticks. Using rye flour and brown sugar in this recipe gives the bread a sweet edge which is nicely contrasted by the salty, tangy olives. A perfect addiction to a charcuterie board! Rye and olive breadsticks (yields 20-35) 200 wholemeal rye flour100g strong white flour100ml warm water1 sachet yeast30g muscovado sugar1 tsp salt20ml olive oil100g finely chopped green pitted olives2 tbsp rosemary leaves 1. In a large bowl mix the flours, yeast, sugar and salt.2. Separately mix the water and oil. Slowly incorporate wet ingredients to dry, mixing with a fork until well combined.3. Transfer the dough onto a slightly floured surface. As you knead
2 mins read
3515 Views
29Oct

Scary gummy sweets

I have only started to be invited to Halloween parties as an adult, as a kid I never went around trick or treating and can only imagine what a joy that must be. I mean, all that free candy can last you a whole year, right? So maybe parent readers will appreciate treats that are a little less naughty? Gelatin has many health benefits and although I used the shop bought stuff if you really would like to make a healthier gummy sweet you can use grass fed gelatin and fruit pulp. But as I had little time and a lot to do I just used what I had in my cupboard and they turned out really well. You can also get the kids involved in helping to make them, it only takes 3 ingredients and 30 minutes to have one batch ready, so have your scary moulds at the ready! Scary gummy sweets 60ml of boiling water 70g jelly (I used Hartley’s – blackcurrant, raspberry and lime flavours. Don’t use the sugar-free version!) 12g unflavoured gelatine Silicone moulds 1. Using a paper towel rub a little oil in the cavities of the silicone mould and set aside. Add the
2 mins read
1159 Views