Food, glorious food! Hot sausage and mustard!

Tuesday, 30 May 2017

Balsamic Asparagus and Mushroom Risotto...


Happy Tuesday.

Looking for a new Risotto recipe?

Fancy trying this Balsamic Asparagus and Mushroom Risotto recipe out?

How tasty?

Serves: 4

Preparation time: 5 minutes
Cooking time: 25 minutes


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Monday, 29 May 2017

Shredded Barbecue Chicken with Black Bean...


Shredded Barbecue Chicken with Black Bean, how tasty!?

Serves: 6-8

Preparation time: 20 minutes, plus marinating time
Cooking time: about 2 ½ hours

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Superstar Jellies..


Happy Monday. Today I have a fun recipe to share with you: Superstar Jellies. How cool are these? Great for Fathers day!? Perfect for the Superstar in your life too.

Preparation time: 30 minutes plus cooling and chilling

Cooking time: 15 minutes


Makes: 6
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Sunday, 28 May 2017

A Recipe for British Tomato Week that Can Help Hay Fever!


Today I am sharing a guest post recipe for British Tomato Week that Can Help Hay Fever!

“It’s British Tomato Week from 22nd to 28th May and to celebrate, we have a hay fever busting recipe that's popular with kids, containing the great British tomato,” says airborne allergies expert and creator of the HayMax organic allergen barrier balm, Max Wiseberg. “What you eat can affect your hay fever positively or negatively. Certain foods can exacerbate the symptoms of hay fever whilst others can ease them. Here’s a healthy pizza recipe that my partner Christine created to help with my hay fever symptoms.”


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Saturday, 27 May 2017

Michelin Star BBQ Cleaning Tips...


Michelin Star BBQ Cleaning Tips from Chef Steve Smith @ Bohemia Restaurant, Jersey.

Summer is on its way and soon it will be the perfect weather for a BBQ. After you have wined and dined your guests, the last thing you want to do is clean the BBQ.

So Michelin star chef Steve Smith has provided his tips on how to clean your BBQ as easily and as quickly as possible. It is important to clean your BBQ regularly to prevent food poisoning and to prolong the life of the BBQ.


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Friday, 26 May 2017

3 Summer Afternoon Treats...


Today I am sharing 3-afternoon treat recipes. Perfect for sharing on the garden this Summer.

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Thursday, 25 May 2017

How To Make A Panzanella Salad...


Today I am sharing a recipe from Antonio Carluccio’s latest recipe book “Vegetables”. 

The classic Panzanella Salad is a dish that holds a fond place in Antonio’s heart, a Tuscan favourite in his family growing up, he reminisces - 

‘My mother used to make this dish for the sake of economy, using left-over bread which she’d bake in the oven to make it more absorbent – for me it’s the taste of summer.’

It’s a great dish that can be made with any quality leftover bread too, it means that it’s perfect for zero-waste cooking and eating at home. 

This dish is also now available to order at Carluccio’s as part of their new Spring Summer Menu that launched last week, it can additionally be ordered as part of one of Carluccio’s lovely picnic hampers.


How To Make A Panzanella Salad:
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Wednesday, 24 May 2017

Orange and Mango Mojo Marinade...


Happy Wednesday, not long for the weekend now.

The sun has got its hat on!! Oh yes it has 😳

How lovely has the weather been this week? 

It has been gorgeous.

I am looking forward to the weekend as the husband is going to be off work for a change. BBQ's galore!? Hopefully, if the weather stays like this!? Hopefully lots of running to be done too, if it is not too hot first thing.

With BBQ Week 29th May - 4th June 2017 just round the corner and the sun finally making an appearance, I thought I would share a tasty Marinade recipe with you from Sparkling Ice.

A Sparkling Orange and Mango Mojo Marinade to smother onto chicken wings and ribs before cooking.

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Rhubarb Elderflower Tarts..


Happy Wednesday Friends.

Fancy trying out these yummy Rhubarb Elderflower Tarts?

This recipe is using the brand new Sparkling Elderflower from Rocks Drinks.
How yummy!

Delicious individual rhubarb tarts, made easy with ready-made custard and delicious with an elderflower drizzle.

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Tuesday, 23 May 2017

Fig and Caramelized Pecan Preserve...


Fig and Caramelized Pecan Preserve: If you love figs, this is the jam for you! Try it in a sandwich with sliced Brie or Cheshire cheese, or simply enjoy it on toast or crumpets.

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Monday, 22 May 2017

Greek Yogurt Blueberry Bake..


How about making this Greek Yogurt Blueberry Bake for an afternoon treat?

Perfect with a cup of tea - Earl Grey or otherwise!

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Sunday, 21 May 2017

Pineapple And Demerara Frozen Margararita..


Looking for some cocktail recipes to try out?

Fancy trying out this pineapple and demerara frozen Margararita recipe out?

Stay chilled with this refreshing fruity cocktail – perfect for a sunny day.

A tasty cocktail made up with fresh pineapple, cut into chunks, lime, tequila, triple sec, Tate & Lyle Demerara Sugar and ice cubes.It only takes 10 minutes to prepare too.

How tasty!?

Perfect for all your Summer parties and get together with friends. Don't you think?

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Saturday, 20 May 2017

How To Make A Watermelon And Lime Blast...


Happy Saturday the weather is beautiful here today. Nice and sunny. It has me planning Summer parties in the garden and Summer picnics.

We have lots of fun plans this weekend. Starting with a walk into town and breakfast out. Followed by a spot of shopping. I love to have a walk into town when the weather is nice too on a Saturday night for cocktails with the husband. Let's see if he fancies going after work!?

 Hope you are enjoying your weekend too?

Summer is coming and it is time to start thinking of yummy cocktails. Today I am sharing this tasty watermelon and lime blast drink recipe with you.

This cool cocktail will bring a blast of flavour to your taste buds!

A tasty combination of watermelon, lime, sugar, vodka, blueberries and watermelon slices and mint springs to garnish. Whats not to love? Perfect for Sipping on hot Summer evenings.

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Friday, 19 May 2017

4 Recipes Perfect For Summer From Princes...


Are you looking for some Summer recipes?

Today I am sharing 4 recipes perfect for Summer from Princes:


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Thursday, 18 May 2017

Chicken, Parsley And Spelt Risotto...


Happy Thursday!

It looks so foggy outside today. I am off for my morning walk soon with Mollie the Collie then having a walk into town to meet my mum for a shopping trip and hot chocolates!!

Do you have any fun plans for today?

What's for dinner?

Have you already planned it?

Are you looking for some different recipes to make up using chicken?

Fancy trying this Chicken, Parsley and Spelt Risotto recipe out?

Chicken risotto with a parsley twist.

Parsley is so much more than just a garnish. Use curly leaf parsley in this recipe, which pairs wonderfully with fresh lemon juice, for a zesty twist to a classic dish.

Tasty!

Prep: 15 minutes
Cook: 20-25 minutes

Serves 4

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Wednesday, 17 May 2017

Gluten Free Popcorn Fudge Brownies..


Gluten Free Popcorn Fudge Brownies, how cool!!

Preparation time: 40 minutes plus cooling, chilling and setting

Cooking time: 55 minutes (including chocolate melting time)

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Tuesday, 16 May 2017

Comté & Asparagus Puff Pastry Tart...


Fancy making this tasty Comté & asparagus puff pastry tart?

Impress your dinner party guests or perfect for Summer lunches or snacks on the garden.

 New season green asparagus spears and lemony crème fraîche on a puff pastry base, topped with Comté and baked until the pastry is flaky and the topping is bubbling and golden brown.


Serves 4

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Monday, 15 May 2017

Whisky & Walnut Cakes..


Whisky & Walnut Cakes. Perfect fo making your Dad on Fathers Day.

Preparation and cooking time: 80 mins

Portions: 6

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How To Make Brussels Sprout & Comté Gratin...


Hope you're having a lovely start to the week?

Do you fancy trying out this Brussels sprout & Comté gratin recipe?

Brussels are not just for Christmas, are they?

An utterly delicious twist on a very festive vegetable, the sprouts are baked with pancetta & thyme and topped with Comté and breadcrumbs.

How tasty!!


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BBQ Cheat Sheet from Michelin Star Chef Steve Smith...


Today I am sharing BBQ Cheat Sheet from Michelin Star Chef Steve Smith @ Bohemia Restaurant, The Club Hotel & Spa, Jersey.

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5 Top Tips On ‘How to Perfect Jersey Royals’..


Want to cook the perfect Jersey Royals?

Today I am sharing  5 Top Tips on ‘How to Perfect Jersey Royals’.

Jersey Royal potatoes are at their best in May – so it’s time for you to learn how to cook them to impress friends and family while they are in season. If anyone knows their Jersey Royals from their Maris Pipers its Steve Smith, Head Chef at Michelin-starred Bohemia.

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Sunday, 14 May 2017

How To Make Franco-Welsh rarebit with Comté


Happy Sunday, I hope you are enjoying your weekend? It is lovely to see the sun out over the last few days. It has me dreaming of Summer lunches on the garden. 

Do you like to eat lunch outside on warm sunny days too?

I have a lovely recipe to share with you today:

Fancy making some Franco-Welsh rarebit with Comté?

How tasty. 

I love all kinds of cheeses on toast/toasted bread but I have never made any with Guinness on it before! 

Have you? 

This would make a perfect weekend lunch or afternoon snack in the garden, don't you think?


Franco-Welsh rarebit with Comté.

A classic made all the more delicious by using Comté.

Serves 4

You will need:

  • 150g Comté (aged 18 months), grated
  • 80ml Guinness
  • 80ml double cream
  • 2 medium sized free range egg yolks
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 4 thick slices white bread


How to make:

1. Put the grated Comté into a medium bowl.

2. Simmer the Guinness in a saucepan until it has reduced by half, then add the cream and reduce again by half until it is really thick. Pour this over the Comté and add the mustard, Worcestershire sauce and egg yolks with a twist of black pepper (the mixture is salty enough so you do not need to add salt).

3. Heat the grill to medium and toast the bread on both sides.

4. Spread the cheese mixture evenly in a layer about 1cm thick over one side of each slice of toast (right up to the edges to avoid the bread burning), then place on a baking tray about 10cm beneath the grill for about 4 to 5 minutes until the topping is bubbling and nicely browned.

Recipe and image courtesy of Comté

What do you think? 

Fancy trying this recipe out?

Try now or pin for Summer.


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Saturday, 13 May 2017

World Cocktail Day...


Happy Saturday and today is:

World Cocktail Day!! ( Saturday 13th of May 2017) 

Today is a global celebration of cocktails. How yummy!!

Do you like to make up your own cocktails?

We do. 

I like to make alcoholic ones up for me and the husband and non-alcoholic one up for the kids.

We also like to fill them up with ice and fruit to make them even tastier. 

Today I am sharing 2 fun cocktail for you to try out on World Cocktail Day from Sparkling Ice.

I have a Hokkaido Iced Tea and a Kiwi 76 recipe to share with you.


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Pecan And Caramel Cake...


Pecan and Caramel Cake. How yummy!!

A nice cake to make for Father's Day, maybe?

Preparation time: 45 minutes plus cooling and setting

Cooking time: 20-22 minutes

Serves: 10-12


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Friday, 12 May 2017

Watercress, Beetroot & Fennel Salad With Comté, Basil & Walnut Crostini...


Watercress, beetroot & fennel salad with Comté, basil & walnut crostini. Fresh, light & zingy salad served with slices of toasted bread topped with a vibrant pesto.

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How To Make Tomato & Chilli Jam...


Fancy making some tomato and chilli jam?

Today I am sharing this Tomato & Chilli Jam by Adam Woolven at Island Grill.

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Thursday, 11 May 2017

How to Make the Ultimate Sandwich by Gary Durrant at The Arch London...


How to Make the Ultimate Sandwich.

by Gary Durrant at The Arch London.


In celebration of British Sandwich Week (14-20 May 2017) Head Chef Gary Durrant at The Arch London has shared his top tips on how to create the perfect sandwich.
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Butternut Squash, Sage & Comté Risotto...


To celebrate cooking all year round with Comté, Chef Laura Pope has crafted six tasty new seasonal recipes. Today I am sharing Butternut squash, sage & Comté risotto.

Hearty and comforting, the creaminess of the risotto, the earthiness of the squash and the tang of the sage make this one of my all-time favourite autumnal meals.

This recipe is gluten-free.


Serves 4

Ingredients:
  • 1 large butternut squash, peeled, seeds removed (and discarded) and flesh cut into cubes of no more than 2cm
  • 2 tablespoons olive oil
  • 2 banana shallots, finely chopped
  • 1 clove garlic, crushed
  • 320g risotto rice
  • 175ml dry white wine
  • 1 litre chicken / vegetable stock
  • 1 tablespoon sage, chopped
  • 50g butter
  • 75g grated Comté (aged 8 months)
  • 25g shaved Comté (aged 24 months)

Method:

1. Turn the oven to 180℃ fan. Mix the butternut squash and 1 tablespoon of olive oil with a pinch of salt and ground black pepper in a large roasting tin and cook for 30 minutes, then turn the pieces of squash over (so they cook evenly) and roast for another 10 minutes until cooked through and deep golden brown at the edges.

2. In a large pan, heat 1 tablespoon olive oil over a low-medium heat and fry the shallots until soft but not golden (about 5 minutes). Add the garlic, stir for 30 seconds, then stir in the rice and turn the heat to medium. Stirring constantly, fry the rice until it is opaque around the edges (about 4 minutes), then pour in the wine and reduce it until it becomes syrupy (about 3 minutes).

3. Set a timer for 18 minutes and start adding the stock, one ladleful at a time (keep the rice covered with liquid at all times and keep it simmering).

4. When the rice is done (after 18 minutes, or it may need a couple of minutes more), turn off the heat and then stir in the butternut squash, butter and grated Comté. Check the seasoning (add more salt or pepper if needed) and leave to rest, covered, for 5 minutes before serving with the shaved Comté scattered on top.


Recipe and image courtesy of Comté
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Wednesday, 10 May 2017

Parma Ham and Grapes with Fried Dough...


Parma Ham and Grapes with Fried Dough. Warmer days are coming, and it's time to get ready for picnics in the park. To get you in the spirit, try this easy recipe for fried dough squares with Parma Ham and grapes. It's the perfect dish to eat while soaking up the summer rays.

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How To Make Chocolate & Basil Muffins...


Happy Wednesday.

How beautiful is the weather today!? I have already walked my dog Mollie the Collie ran 5 miles and done a spinning class. All before lunch too. Soon be time for 2nd walkies. Now I am thinking of making myself a nice treat. 

Talking of treats, I have a fun and tasty recipe to share with you today. Chocolate & Basil Muffins. How cool and tasty do these muffins look!?

Think that herbs and desserts don’t mix? Think again - we present our magnificent basil muffins, perfect for your summertime afternoon tea.

These chocolate and basil muffins are just what I could eat now after a busy morning's workout. Perfect with a cup of fruit tea.

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Barleycup Kale Beetroot Smoothie, Avocado Cocoa Spread And Energising Porridge...


Barleycup is known for its delicious range of instant gluten-free drinks made from roasted cereals and chicory root, but it also makes a tasty addition to a host of recipes - from breakfast to drinks and desserts. Today I have 3 tasty breakfast recipes to share with you using some Barleycup.


Barleycup, Kale and Beetroot Smoothie:


Serves: 1

Preparation time: 10 minutes

Difficulty level: easy

Ingredients:

  • 20g chopped kale, washed
  • Half an avocado, peeled and stoned
  • 100g cooked beetroot, roughly chopped
  • 1 tablespoon Barleycup (6g)
  • 200ml water
  • 2 tablespoons honey (12g)
  • Tablespoon lemon juice (6g)
  • Half a teaspoon flax seed, roasted
  • A pinch of salt to taste (optional)

Method:


1: Place the kale, avocado, beetroot, Barleycup, water, honey, lemon juice into a blender and whizz until smooth.

2: Pour into a tall glass and top with the flax seed.


Avocado, Cocoa and Barleycup Spread:

Serves: 4

Preparation time: 10 minutes

Difficulty level: easy

Ingredients:
  • 2 ripe avocados, peeled and stoned
  • 50g tablespoons cocoa powder*
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon Barleycup (6g)

Method:

1: Place all the ingredients into a large bowl and beat together until smooth.

2: Serve spread onto toast or crackers or serve as a dip with fresh cucumber and peppers.

*Swap for gluten free cocoa powder


Energising Porridge:

Serves: 2

Preparation time: 20 minutes

Difficulty level: easy

Ingredients:
  • 100g rolled oats*
  • 200ml semi skimmed milk
  • 10g walnuts, chopped
  • 2 tablespoons Barleycup (12g)
  • 1 tablespoon honey (12g)
  • 1 Apple e.g. Cox, cored and chopped
  • 1 Ripe pear
  • 20g goji berries

Method:

1: Place the oats and milk into a small saucepan and bring to the boil, reduce the heat and cook gently for 1-2 minutes, stirring until all the milk is absorbed. Then add the Barleycup.

2: Continue cooking over a low heat for approximately 5-8 minutes until the porridge is ready.

3: Pour the porridge into 2 bowls and serve topped with the honey, apples, pear and goji berries.

*Swap for gluten-free rolled oats.

Fancy trying any?

Recipes and images courtesy of Barleycup.

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Tuesday, 9 May 2017

Regale Your Dining Table With Kale This Spring...


Today I am sharing 3 tasty Kale recipes with you to try out this Spring:

With an earthy, fresh and vibrant flavour and brimming with health benefits, kale is a delicious addition to a host of spring dishes. Its versatility and flavour profile means it complements a range of cuisines; from Mediterranean to Moroccan.

For colourful, easy and healthy dining options this spring, bag some kale and regale your dining table with the green this spring.


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Easy Acai Breakfast Bowl..


Happy Tuesday. How is your week going? Good I hope?

I have started a new diet yesterday as I have some weight to lose, I am trying really hard to be healthier. Eek, the first day was tough!!

I have been so cold lately too, I had to put the heating on full last night!! Roll on Summer!

How about you? is it cold or warm where you live?

Today I have a nice and healthy fruit breakfast idea to share with you, if you are trying to be healthier too?

Do you love smoothies or smoothie bowls for breakfast?

Looking for something new and healthier?

Fancy making this easy Acai Breakfast Bowl?

Kick start your day with this simple Acai Breakfast Bowl.How yummy!!


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Monday, 8 May 2017

3 Summer Inspired Recipes...


Today I am sharing 3 Summer inspired recipes for you to try out.

Griddled Asparagus with Halloumi and Caramelised Lemon:

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Hot-Smoked Salmon and Watercress Salad with Apple, Green Beans and Crème Fraiche...


Fancy making up and trying this watercress salad?

Hot-Smoked Salmon and Watercress Salad with Apple, Green Beans and Crème Fraiche. Deliciously simple with the crunch of apples and green beans contrasting enticingly with the softer texture of salmon and potato, and all brought together by the power of peppery watercress - a perfect summer salad.

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Watercress Gazpacho with Manchego Croutes...


With summer just around the corner, we’re all looking for recipes that are quick, easy and healthy; simple dishes to enjoy alfresco.

Fancy trying out this Watercress Gazpacho with Manchego Croutes recipe out?


This scrumptious chilled soup is stunning on a hot summer’s day; tasty and healthy but, thanks to the peppery hint of watercress there’s a warming sensation left in the mouth.
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Triple Berry Smoothie...


Happy Monday, I am just back from the gym and I have just made up a yummy smoothie.

I love to make smoothies. Especially when I come home from the gym. First thing I do, when I get in from a workout is make up a tasty smoothies. I crave something sweet and a fruit smoothie is the healthy answer.

This way it fills me up nicely too and I am not running to the biscuit barrel or the cake tin, or anything I shouldn't really be eating!

Fancy making a berry smoothie?

How about trying this one?

A Triple Berry Smoothie.

I love to make up Summer berry smoothies up and I am always looking for new ideas to try out too.


How yummy and tasty!!
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Sunday, 7 May 2017

Five Delicious Summer Recipes To Make Living And Eating Easy With Spice Drops®...


Summer Time and the Cooking is Easy. Maybe it’s the heat or the great outdoors beckoning, but summer brings with it a shift in the styles of food we love to eat; lighter, tasty salads, foods suitable for the barbecue or delicious dips to eat while sipping on an aperitif.

No one wants to be stuck in a hot kitchen this time of year either, so meals that are quick and easy to prepare are especially welcome. Spice Drops® which specialise in making life simple with their range of natural extracts of herbs and spices, have developed a range of mouth-watering recipes ideal for summer eating.

Made using natural ingredients with no artificial flavourings, colourings or preservatives and no added sugar or salt, Spice Drops® remove the need to grate, grind, chop or peel the raw ingredients; instead, with a simple squeeze of the dropper add exactly what you need to give authentic taste and aroma to any dish. Each Spice Drops® bottle states clearly how many drops are required to replicate the effects of a standard measure of the fresh ingredient – for example – two drops of Ginger Spice Drops® is the same as adding half a teaspoon of grated root ginger, so the same fiery flavour just minus the grating and grazed knuckles!

And remember, the time you save by using Spice Drops® can be time spent outside enjoying the sunny weather (we hope!).


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Overnight Pineapple Bircher Muesli..


Happy Sunday. Today I am sharing a recipe treat that you can plan to make up each evening for breakfast the next morning.

Do you like to soak you oats or muesli overnight for your breakfast the next morning? This is a great recipe to make ahead if you like to plan your healthy breakfast. If so I have a tasty recipe to share with you to try out. This breakfast is full of muesli, pineapple chunks with a sprinkle of chia seeds and topped with Greek yogurt.


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Saturday, 6 May 2017

Peppered Beef And Watercress Rolls With Caramelised Shallot Butter...


Fancy making some Peppered Beef and Watercress Rolls with Caramelised Shallot Butter?

Try this for a mouth-watering change to your standard burger! Don’t discard the barbecue though as you could chargrill the steaks as an alternative cooking method. The peppery watercress really brings out the flavours of the meat.


Serves 6

Prep time: 25 minutes
Cooking time: 10 minutes

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Friday, 5 May 2017

Top 10 Tips For Incorporating More Fruit Into Your Diet...


According to research by Dole, nearly half of people in the UK do not eat fruit and vegetables every day, and just one in ten people know what constitutes a portion of fruit and vegetables.

In response to this, Dole has teamed up with nutritionist Fiona Hunter to create 10 easy hacks and tips of ways to incorporate more fruit into your diet.

Top 10 Tips For Incorporating More Fruit Into Your Diet:



1. Puree fruit with a little juice to make a compote which you can stir into plain yoghurt, use as a topping for porridge or serve as a sauce with ice cream.

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How To Make Kids’ Fruit Sushi Or ‘Frushi’..


Happy Friday. Today I have a fun recipe to share with you:

Fancy making some Kids’ fruit sushi or ‘Frushi’?...

A fun approach to nutritious fruit for fussy eaters.

How To Make Kids’ Fruit Sushi Or ‘Frushi’:


Preparation Time: 15 mins + standing time

Cooking Time: 15 mins

Serves: 4-6

You will need:
  • 175g sushi rice 
  • 50ml reduced fat coconut milk 
  • 2 tbsp agave nectar or maple syrup 
  • A selection of Dole® Fruit in resealable fridge packs - mixed fruit, peach and pineapple
  • A little sunflower oil for greasing 

How To Make:
  1. Put the rice in a sieve and rinse to remove some of the starch. 
  2. Place the rice in a pan with 250ml cold water. 
  3. Bring to the boil, lower the heat, cover and simmer over a very low heat for 15 mins. 
  4. Remove from the heat, add the coconut milk, agave nectar and leave to stand uncovered for a further 10 minutes. 
  5. Tip the rice into a bowl and leave to cool for about 10 minutes. 
  6. Divide the warm rice into 16 pieces about the size of a golf ball. 
  7. Rub a little oil onto the palm of your hands.
  8. Press and shape each piece into a neat oval, then flatten it on each side and place on a serving tray. When all the rice is shaped, top with a selection of fruits and serve. 
  9. Serve straight away or chill. 

Star Ingredients:
  • Dole Fruit in resealable fridge packs are simply delicious, high quality ripe fruit in fruit juice. The convenient resealable packs can be stored upright in the fridge or in the cupboard, always ready to use. No mess, no chopping, no washing allows you to enjoy more fruit and get one of your “5 a day”, every day, with no fuss.


Fruit Sushi Or ‘Frushi’. Recipe and image courtesy of Dole®

Fancy making some of these for the kids?

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Thursday, 4 May 2017

Juicy Chicken And Pepper Kebabs...


What a beautiful morning again. Tomorrow is my birthday and at this time of year, it has me dreaming of eating outside in the garden. Not long now.

As summer gets closer a lot of us are looking forward to warmer weather and delicious summer food outside on the garden too.

Today I am sharing a BBQ  recipe from White Stores.They offer a huge range of barbecues suited to any garden and any al fresco diner. But you don’t have to barbecue just sausages and burgers, how about trying this Juicy Chicken and Pepper Kebabs recipe out!?

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Wednesday, 3 May 2017

How To Make Madeleine Hot Air Balloons...


Madeleine Hot Air Balloons, how sweet!?

To celebrate the launch this summer of their very own hot air balloon, Belvoir asked Lisa Faulkner to make these rather fetching balloons influenced Madeleines. Delicious with a silky-smooth flavour, the pleasure is intensified by a glass of fragrant Belvoir Elderflower & Rose Cordial.

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