I’ve always wanted to get some blueberries into me, but I have never been able to stomach the taste. To me, they taste like plastic.
They’re low in fat, but have plenty fibre, to help stop us being hungry all morning. This is a great morning recipe for me. It also helps with consuming natural vitamin C, which I’m not that great at doing. I like oranges, but due to the carb count and high sugar, as a diabetic, I tend to shy away from them a lot. Berries are my friends, so I really wanted to add blueberries to my diet somehow. Diabetics need to watch their eyes, and given that Vitamin C is said to help prevent glaucoma, it’s not one that I want to do without on a regular basis.
The raw cacao in this, for me, was an acquired taste. Don’t get me wrong, I love milk chocolate, but adding chocolate powder to fruit was a new experience for me. I was on my fourth or fifth smoothie before I managed to get a taste for this. I wouldn’t put it in every smoothie, but the mood enhancing properties certainly draw me to it.
This was much more successful than I ever could have imagined as far as the kids were concerned. All you need is some mince and cheese, then pop them in the oven for a luxurious treat. If you add in some more veg, I suspect these might be a good way to hide some nutritious veg if kids are happy meatball eaters.
This is very much suitable as a leftovers dish too. Mushing up whatever you have would go well with this type of thing. Just make sure it is thoroughly cooked before serving.
Grated Cheese - Use whatever you have. I had about 300g Mozarella in the fridgeso just divided it between the 12 muffin slots I had in my trays.
Instructions
I used some cake release spray to line my muffin trays, but I suspect I didn't need to do that at all. Set your oven to around 160-180 Degrees, depending on which type of oven you have.
Simply put some mince on the bottom of each muffin well, and then pop in the cheese, and cover up with another layer of mince, pressing down slightly.
Bake in the oven until thoroughly cooked. Approximately around 20 minutes, but you all know your own ovens. I covered mine up with a layer of tin foil to prevent the tops from burning.
Wickedly sumptuous, I added a little xylitol to combat the bitter taste of the blackberries we picked from the plot. I did wonder if the carrots were over the top, but they mixed well.
Nutribullet Recipe: Carrot and Blackberry Smoothie
I’ve never been one for great and fancy dishes, unless there’s a good reason, so most of what I make, is quickly thrown together, and my scones are no different.
My mother has taken a liking to scones this week, and she fancied one today. The local cafe was shut, so it was out with the KMix and on with the flour and butter. These literally take five minutes or so, to get from the ingredients to the baking stage, so they’re also perfect for if you get visitors, and you’re caught on the hop.
I get nine imperfect but tasty scones from this mix. How many can you get? I think I’ll be making this recipe more and more as time goes on. It’s actually much tastier than bread and can be used instead of bread, almost everywhere.
I do sometimes wonder what a scone would taste like in the place of a dumpling when I make a stew. One day, I must find out. I don’t think scones should be reserved for jam and cream. Serving one with soup would be fabulous too.
I’ve often fancied trying ones with self raising flour, rather than the traditional plain flour I’ve been used to, and I used less flour than I would use normally, with the hope that the scones would turn out light and fluffy.
A basic reminder that scones need to be handled very little, as the more mixing and turning there is, the heavier they tend to turn out.
These were more popular than my usual plain flour scones, so I might just stick to this in future, and try some different variations around it. Ok, the tops weren’t perfect, but the scones did look good in their own sweet way.
Put your oven on, at around 200 Degrees for a Fan Assisted oven, or 220 with no fan.
Throw your flour, caster sugar, baking powder & cubed butter into a mixer and set it on very low or fold, until it resembles breadcrumbs. If you don't have a mixer, just use your fingers to break the butter up and mix it with the dry ingredients.
Add the milk & vanilla essence, straight to the dry ingredients, then fold it in. The mix will seem sticky, but don't worry about it.
Put some self raising flour onto a board, chopping board, or table, and take the dough out of the mixer, form a loose ball, and gently roll it around on the flour, until the dough is no longer sticky.
All I did next, was to separate the mix into nine evenish pieces and form a ball shape, then slightly flatten it, before placing it onto a baking tray that I lined with baking paper and sprinkled with some more flour.
Use a fork to beat the egg, then use your fingers or a brush to coat the tops of the scones. Then, simply bake in the oven for 10 minutes.
Ok, I have to admit being a little ott about unsweetened almond milk. I seem to use it for almost everything that needs milk, including smoothies, soups and much more. The fact that it’s so low-calorie is what does it for me, but I wanted to try making some nut milks, to see how they do.
I’ve made soy milk in the past, and after finding almond milk, I’ve given up eating soy in any form at all. I tend to make my smoothies with frozen fruit and veg, so mine are more like slushie consistency, but more creamy with milk.
I had a box of pecan nuts which needed eating, so I thought that would be as good a place to start as any.
I also didn’t have the patience to soak the nuts overnight on my first attempt, so I just went on whizzing mine up, although if you have a low watt blender, overnight soaking would be a better idea, as the nuts will leave far more gruel when it’s strained. Milk from soaked pecans is definitely creamier.
I’ve taken an average of 1 litre of water to add to 2% pecan nut concentrate, as that’s what my favourite brand seems to say.
For this, I’m assuming 1ml = approx 1g, and 100g of my pecan halves being roughly 720 calories per 100g. That means, to keep the calorie content low, I need to use no more than 13 calories per 100g, which means I only have 130 calories to work with for a whole litre.
With 130 calories divided by 7.2 calories per gram, that leaves me with 18g of pecans that I can add to each litre of water. That really does not sound like much, and I had little hope of the water turning white at first, but it does happen rather quickly.
Soak the pecans overnight if you can, then discard the soaking water for a smoother milk. If you're in a hurry, just add the pecans and water to your blender (I use Nutribullet). I blend for one minute, then rest for a minute, then blend for another minute again.
Strain the milk through a muslin square or similar, to remove the very fine grains. You don't have to do this, but I prefer the smoother texture.
Chill and enjoy. This doesn't keep for too long, so use it within a day or two.
If you like your milk thicker, just add more pecans at the next try. I wanted to keep mine low in the calorie department, but most people seem to make one third pecans to two thirds water.
This was a very interesting challenge for me, given that until recently, we drove down to France on a yearly basis for our summer holidays.
Despite spending months in France, in total, I doubt that we’ve actually even tried anything that remotely resembles French cuisine. In the past, I’ve always thought of frogs legs and yukky green things, and to be honest, never really gave it a chance.
Expedia challenged me to come up with a dish that was inspired by France, and as part of their world on a plate challenge.
They sent me some lovely French ingredients to work with, including duck confit, black truffe paste (I had no idea what to do with this. It took a bit of work to figure something out), fleur de sel sea salt, dried Morel mushrooms, red fruit coulis, a cheese wedge of Beaufort, goose fat, cooked chestnuts, chestnut puree and Perard fish soup.
As much as I tried, I couldn’t persuade anyone in my house to consider trying the fish soup, which is a shame, but it will go to a good home where it will be enjoyed.
The challenge for me, was what to do with those ingredients. They’re not anywhere near my usual staples for cooking, so it did take some thinking.
A chestnut gravy seemed like a good place to start, and that’s where I did go, and used the truffle paste as part of that, to enable those who like the taste to try it, and those who don’t, to leave it off their plate.
As an underground fungi, they’re more like a type of below ground mushroom, and pigs seemingly like them. Finding that out, means that I could add it to my chestnut gravy as a taste booster, or even to soups.
I do have to say though, that at nearly £50 a jar, it’s not something that would be on my shopping list. For that reason, part of me is actually hoping truffles don’t become a taste or flavour that we enjoy too much as a family.
To make our meal, I took the advice on the tin of Duck Parfait, to remove the duck and put it into a roasting dish for cooking. After 20 minutes, it was lovely and crispy on the outside. I’d rubbed the skins with the salt, which added an unusual flavour.
With the addition of some lovely vegetables and a Chestnut Gravy Sauce that I made up on the spot with our ingredients, the meal was actually lovely, and well appreciated by all. These aren’t ingredients I would have chosen originally, but even I was impressed with how good this looked at the dinner table.
I've made the garlic optional, as the truffle paste is very garlicky. It depends how strong you like your gravy sauces.
Combine all in a blender and whizz until as combined as it can get to. Mine ended up with some tiny black dots in the sauce, which gave it a little character.
Heat in a pan until thoroughly hot. If it's a little too strong, add a little cream to dilute it.
As truffles can be an acquired taste, serve in a dish on the side, so that diners can choose how much to use.
Expedia provided or paid for all food in this post. All views are my own.
We have to admit to being beetroot fans around here, and I’m going to talk about two different beetrooty things today.
1 – The Beetroot Ketchup sample sent by the Foraging Fox.
2 – What I’ve done with the beetroot from our plot this year.
1 – Beetroot Ketchup
Foraging Fox sent us some beetroot ketchup to try, which was a no brainer as far as middler is concerned. He’s not much into tomato ketchup, but he sure does love his beetroot.
The ketchup is made from naturally sweet beetroot, with apples and spices making up the distinctive taste. I have to say, that I’d find this amazing in a home-made potato salad or coleslaw, for an extra taste kick, but our sample got used up so quickly, that I didn’t have time to make anything else with it.
2 – My Pickled Beetroot Recipe
We prefer it in sweet vinegar from the shops, and this was my first go at preserving some for using later, as we had so much from the plot.
I’m not 100% sure how long this will actually keep for, but at the rate my middle child goes with his beetroot, I can’t imagine it being around for too long. There have been occasions where a jar has only lasted a day with him.
Put rinsed beetroot (with skin on) into a big preserve pan and simmer for between 30 - 40 minutes, or until the skins on the beetroot can shed by rubbing your fingers across them. To do this, I have to take a beetroot from the pot, and run it under the tap, cooking it enough to try taking the skin off.
While the beetroot is simmering, put your vinegar and sugar into a pan and bring to the boil. At the beginning, the vinegar solution will look cloudy. Add in a salt, and also ensure the jars are sterilised for use. When the vinegar mix clears, it's ready for use. Take it off the boil.
When the beetroot are ready, peel off the outer skins and slice the beetroot, then add it to the pan of white vinegar. Some people use the beetroot cooking water for jarring up, but I didn't like the look of it, and I wanted to allow the sweetened vinegar to work its magic.
Fill your jars and leave the vinegar solution to soak in with the beetroot overnight. Then, enjoy your pickled beetroot.
The week beginning Monday 12th, until the 18th October is National Curry Week.
Even as far up North as we are, we do appreciate a good curry, but in our house, curries tend to be more flavoursome than spicy. My personal favourite is a korma, which has possibly influenced the taste buds of the not so little people in our home. They don’t mind flavour and taste, but blisteringly hot is off the menu.
I was a little surprised, if I’m being honest, as I had no idea that national curry week even existed. When I did a little digging, I found that it started in 1998, to promote the food, and raise money for charities dealing with poverty and hunger. Some of your local curry houses might even have special deals on to celebrate. If you’re a curry fan, it might be worth checking out, or you could even make your own.
Not everyone who likes a curry dish, likes the traditional accompaniments, so I added a slightly different theme to mine, as a way to bring a new flavour for my kids. My curry dish is a curried lamb stew, made with some of the finest Welsh Lamb available. I intended to feed someone who dislikes coconut, so although I’d normally add it to a curry I cooked for myself, I’ve left it out of this recipe.
Curried Lamb Stew, Served with Chips - For #NationalCurryWeek
100gPetit PoisOptional, but my kids love peas in things, so I added them to mine.
Instructions
Saute the onions and brown the lamb in a frying pan on a low heat, taking care not to burn the onions. Allow the mixture to sweat a little.
Break the stock cube over the simmering meat and onions.
Add the cumin and mild curry powder, and mix well in the pan, turning the meat and onions all the time, making sure they don't burn.
Add enough water to almost cover the meat and let the flavours mix together. I added my peas here.
Mix the cornflour into a past with a little water and add to the pan. When the stew begins to thicken, it's ready to transfer into an oven dish for the final step.
Bake in the oven for approximately 20 minutes on a moderate heat.
I was provided with a cut of Welsh Lamb to make this dish for National Curry Week. #nationalcurryweek #welshlamb
The mangos make this a lovely and sweet recipe. It’s more than enough to fill me up for breakfast and often just as a snack if I’m peckish late in the evening. This is one of my all time favourites.
Carbs in the mangos are high, but for this recipe, I forgive them, considering they taste amazing and it’s carbs from fruit and not from processed food.
Miss out the nuts to drop the calorie count enormously, but this is a great meal replacement for me.
Nutribullet/Blender Recipe: Mango, Blueberry, Strawberry and Pecan Half Smoothie
This is another recipe that was practiced at home for my son’s home economics homework. He had intended to make for just two people, but as the recipe he downloaded wasn’t terribly good, I got him to make a version that would be easier to cope with. If you’re comfortable with white sauce, make it your own way.
Wash and cut the cauliflower into clumps. Not too large, or it will take longer to cook. Put it into a large saucepan with a pinch of salt, and cook the cauliflower for ten minutes, or until it softens. Then put it into a sieve and drain. Set aside while you make the cheese sauce.
Over a medium heat, using a thick bottomed pan, add butter, milk and flour. Melt the butter slowly into the mix, then bring to a bubble while it thickens. You will need to stir the sauce as it cooks, as white sauce is easily burned.
When the sauce has thickened, add salt and pepper to taste, then remove from the heat and add in the cheese, a handful at a time, folding it in until it has all melted.
Put the cauliflower into an oven dish, and pour your cauliflower in, then pour the sauce over the top.
Bake for 20 minutes, or until the top of your cauliflower cheese begins to turn a golden brown shade.
With an over abundance of cucumbers from the plot, finding things to make with it, is more difficult than it looks. We also had a bag full of small apples from the communal apple trees down there, so I made a lovely version of jam, that is more like a jelly version, as it was whizzed by my hand-held mixer until all the bits dissolved into the jam.
I suspect much of this will be added to stir fries over the winter, as it’s a perfect mixture of sweet, yet I can still taste the cucumber, which is odd, given that in the cucumber and courgette jam, I couldn’t taste it at all.
1.5kgMixed Apple and Cucumber. Peeledwashed and chopped into bite sized pieces.
1.5kgSugar. I used caster sugar for this recipe.
1.5Sachets Pectin from Tate & Lyle
2Knobs Butter
Instructions
Put the apple and cucumber into a large pot with a thick bottom. This is a fairly large portion for a home preserve session, so a decent preserve making pot is a good idea. My one is a Lakeland special and is one of my favourite kitchen pots.
Put the heat on and slowly let the fruit and veg break down a little, just enough to soften it. If you need to, add a tablespoon of water at a time, but be sure to bubble it off before you add the sugar.
Add the sugar and pectin, along with the butter, and bring to a slow boil. This is when I take my hand mixer and whizz the mix, to smooth it out. Be very careful if you do this, as you're dealing with boiling sugar and it's very easy to spray yourself. I have managed to spark myself with boiling sugar and it's very painful indeed. Take extra care if you do.
Let it rapid boil until your jam reaches the setting point, when the jam wrinkles slightly when you put a drop onto a chilled plate.
Jar the mixture into sterilised jars, then simply enjoy whenever you need it.
I absolutely love this smoothie. It’s simple, there’s always some frozen berries in the freezer and it’s simply a case of zapping them in the machine whenever I want a good nutritious breakfast, or even just a snack.
For this versionmy berries were raspberries, blackberries, blackcurrants and redcurrants.
450mlUnsweetened Almond Milkalthough you could substitute other milks.
Instructions
Pop the berries, still frozen into the Nutribullet cup.
Add the milk and blast for a minute, let the machine rest for a minute, then blast again for another minute.
Serve and enjoy.
Site Notice:
This website contains affiliate links and banner adverts, mainly labelled advertisement. Opinions are always my own and are not brand influenced. Links to brands are not guaranteed, & are at my discretion. Posts which are commissioned by/in collaboration with brands, supported by brands, or reviews, will be labelled as such.
Newest Comments:
For your dry potato, look for Kerrs Pink, September onwards.
My nana used to say it to me, I’m sure I heard my mam say it too. We were from…
This is the first recipe I've used in my new breadmaker and the family are all loving it!
For your dry potato, look for Kerrs Pink, September onwards.
My nana used to say it to me, I’m sure I heard my mam say it too. We were from…
This is the first recipe I've used in my new breadmaker and the family are all loving it!