Welcome To The Weekend....

Hello and welcome to the weekend blog hop a time to find new blogs and new follower ...

clairejustineoxox

Here are the rules....
 
Please only family friendly blogs only!!!

1.) Follow me clairejustineoxox in number 1 spot on Google friends connect.

2.) Follow Nekky from Reflexions in number 2 spot my co-host on Google friends connect.

3.) Visit and read some great blogs and follow ones you like.

If you are a new follower please leave a comment so we can follow you back....
 
Wishing everyone a Happy New year...
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Love In The Mist : Winter Flowers....

Summer 2011
Autumn 2011
Winter 2011
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Roasted Norwegian cod with basil, baby potatoes and mushrooms ....



Ingredients for 6 portions
  • 1kg baby potatoes
  • 700g of Norwegian cod fillet
  • 300g of mushrooms
  • 3 onions
  • 50g butter
  • 10 basil leaves
  • 1 garlic clove
  • Rock salt
  • Olive oil
  • Pepper
  • Salt
Method
  • Preheat oven to 200°C/fan 180˚C/gas mark 6.
  • Cut the cod fillets lengthways and season with salt, pepper and basil leaves.
  • Roll and tie closed with string, rub down with salt.
  • In a hot frying pan, cook the cod with a drop of olive oil, skin side down.
  • When it is crispy, turn it over and cook the other side. Put the cod on a tray and put it in the oven for 15 minutes.
  • Wash and thinly slice the onions.
  • Wash and slice the mushrooms.
  • Wash the potatoes and cut them in 4.
  • Blanch the potatoes in salted water (10g of rock salt per litre).
  • Fry off the potatoes in a frying pan and quickly fry the mushrooms in a drop of olive oil.
  • Season with salt and cook for 3 minutes.
  • Add the butter to a saucepan.
  • When it is melted, add the potatoes and mushrooms with a garlic clove and onions.
  • Cook for 3 minutes and season with salt and pepper.
  • Put everything on a plate and enjoy
Recipe and photo credit by - Norwegian Seafood


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Provamel Lime and Lemon Balm Yogurt Smoothie with Lavender and Goji Berries...


Fancy a smoothies that is a little different? 

Adding yoghurt and fun fruit make it much more tasty ...


Preparation Time: Less than 5 mins

Serves: 1

Ingredients
  • 300ml Provamel Lime and Lemon Balm Yogurt
  • 4 frozen strawberries
  • 1 tbsp Goji berries
  • 1 tsp lavender syrup or ¼ tsp lavender flowers
  • 1 tsp Manuka honey
Method
  • Add the Provamel Lime and Lemon Balm Yogurt to a blender along with the rest of the ingredients and blitz until smooth.
  • Pour into a glass and enjoy for its relaxing qualities and powerful nutritional ingredients.
Recipe and photo credit by  Provamel


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Egg And Spinach Hoi Sin Rice...


A healthy vegetarian egg fried rice that’s quick and easy to prepare.


Serves: 4

Preparation time: 10 minutes

Cooking time: 18 minutes

Ingredients

  • 300g basmati rice
  • 3 tablespoons rapeseed oil – rich in omega-3
  • 2 large eggs - rich in lutein
  • 60g seed mix (pumpkin and golden linseeds) - rich in omega-3
  • 1 bunch (8) spring onions, chopped
  • 120g shiitake or chestnut mushrooms, sliced
  • 2 carrots, coarsely grated
  • 2 garlic cloves, crushed
  • 150g frozen soya beans –rich in omega-3
  • 100g baby leaf spinach –rich in lutein
  • 1 tablespoon (25g) hoi sin sauce
  • 2 tablespoons (30g) reduced salt soy sauce

Method

  • Place the rice in a large saucepan with 600ml of cold water. 
  • Bring to a boil and cover, cook over a medium heat for 10 minutes and leave off the heat, still covered for a further few minutes.
  • In a large (26cm) non-stick frying pan, heat a tablespoon of the oil. 
  • Beat one of the eggs with roughly a third of the seed mix and cook in the frying pan for 1 minute, turn and cook for 30 seconds. 
  • Remove onto a plate and repeat with the other egg and a third of the seeds.
  • Heat the remaining tablespoon of oil in the same frying pan and stir-fry the spring onions, mushrooms and carrots for 3 minutes. 
  • Add the garlic, frozen soya beans and spinach for 2-3 minutes, stirring constantly until the spinach wilts and soya beans cook through.
  • Tip all the vegetables into the cooked rice in the large saucepan with the soy sauce and hoi sin and mix well. 
  • Roll up the seeded omelettes and cut into ribbons. 
  • Serve the rice in a bowl and top with the cooked egg ribbons and then the remaining seed mix to serve.

GDA info-

540 cals – 28%
7g sugar – 8%
20g fat – 27%
2g sat fat – 10%
1.1g salt – 18%
Omega-3 fats– 1.5g
Lutein – 2.8mg

Recipe and photo credit by - ICaps

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Snow Boogie Polar Bear and Penguin Inflatable Tube Sledges from Snow Boogie Review....

My youngest children have been asking when will the snow arrive? every morning for what seems like forever!! " when is the snow coming mum, when when when? "soon I always reply. In fact the only morning they did not ask was Christmas Day. We cannot afford that expense everyday to keep them from asking. So with that in mind I was especially glad to receive the Snow Boogie Penguin to Review.

Now whenever they ask, I just tell them to get sitting in the penguin and get practising, once they are fully confident in the Penguin the snow will arrive.It certainly keeps them quiet!! Although if we do not see any snow this winter, it may cost me a trip up to Scotland to find some!!!

Every year when the snow does come we rush out to buy a sledge and usually get left with the ones nobody wants, or just a piece of cardboard not this year. We have the Snow Boogie Penguin!!


About the Snow Boogie Penguin and Polar Bear Inflatable Tube Sledges

Kids can have fun on the slopes like never before with the cool new penguin and polar bear sledges. The adorable 44" inflatable snow tubes are made of durable, cold resistant PVC vinyl to ensure that you can ride the penguin or polar bear all the way to the bottom of the slope as many times as you like! Filled with air, the inflatable sledges offer a slick and speedy, but cushioned ride all the way down. Two soft grip handles ensures that kids are safe and comfortable when the snow tubes are in use. Sledging has never been so much fun.

The sledges are also great for homes with little storage. Once the snow has gone, you simply deflate the sledges and put them back in the box. At just 29cm by 15cm, the box easily stores away for next year.

The Snow Boogie Penguin and Polar Bear Inflatable Tube Sledges are so lovable, the kids are likely to get attached to their favourite animal sledge. If they want to keep them out after the snow is gone, they are also great for indoor use as comfy, bouncy seats for kids bedrooms. Made from strong PVC, they are easy to keep clean as well.

The sledges are very durable, but if they do get a puncture, they come with two patches for a quick fix and they are ready to use again.

They are suitable for ages 4+ and can take riders up to 54kg.

Available in Penguin or Polar Bear..


What I think of the Snow Boogie Penguin

The Snow Boogie Inflatable Sledge looks a fun idea.My imagination was that it would be like a cycle inner tube and puncture easily. Having looked at it though I was surprised how strong the PVC looked.Although you do get a couple of patches just in case. The kids really like it and have been asking when they can use it.They have been practising their snow moves and having fun playing on it.I think this looks great and at around £12-99 is an excellent price, all we need now is the snow to really test them.

Will update more photos and how it works in the snow once it has arrived.

Price: @ around £12.99 RRP

We was sent a Snow Boogie Penguin to Review and was not paid for this post....
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Wordless Wednesday : Four Seasons....







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Prawns with orange and basil....



Serves 4

Ingredients
  • 350g of cooked Norwegian prawns
  • ½ red pepper, diced
  • 1 cup finely chopped chives
  • 1 orange, chopped
  • Fresh salad, for example, a mixture of lettuce leaves
  • Juice of 1 lime
  • 1 cup of olive oil
  • ½ a red chilli, chopped into thin rings
  • 1 cup of fresh basil leaves
  • 1 teaspoon of grated fresh ginger
  • 1 teaspoon of finely chopped garlic
  • Salt and pepper
 Method
  • Mix peppers, chives and orange pieces with prawns, ensuring that they are thoroughly cooked.
  • Stir with lime juice, olive oil, basil, chilli, ginger and garlic.
  • Season with salt and pepper.
  • Add the prawns to the fresh lettuce and drizzle on the dressing.
  • Garnish with fresh basil leaves

Recipe and photo credit by - Norwegian Seafood


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Cocoa And Vanilla Smoothie..


Do you like to make tasty filling smoothies? Today's guest post adds cereal to them to make them more filling. Yum yum, need to give this one a go!!


Prep time: 5 minutes
Serves 1

Ingredients
  • 200ml semi-skimmed milk
  • 200g vanilla yogurt
  • 2 whole wheat cereal biscuits
  • 1 tsp cocoa
Method
  • Place all the ingredients in a liquidiser or food processor and blend until smooth. 
  • Serve with a dusting of cocoa.
Nutritional information
Per serving

  • 354kcals
  • 22g protein
  • 7g fat of which 4g saturates
  • 55g carbohydrate of which 26g sugars
  • 4g dietary fibre
  • 0.85g salt

Recipe and photo credit by HGCA

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Linwoods Beauty Boosting Strawberry Smoothie...


Today I'm sharing a  Beauty Boosting Strawberry Smoothie from Linwoods. Now beauty boosting sounds great to me!!


Serves 4

Ingredients
  • 30g Milled Organic Sunflower and Pumpkin seeds
  • 1 banana
  • 1 cup of low fat milk
  • 1 cup ice
  • ¾ cup non fat yogurt
  • 5-7 strawberries
Method
  • Place all of the ingredients into a blender and blend for 45 seconds, or until you reach your desired consistency. 
  • It’s that simple!




  Thanks to Linwoods for letting me share their great recipe and photo...

Linwoods’ unique range is packed full of essential vitamins and minerals that will make you feel GREAT on the inside and leave you GLOWING on the outside.

It’s really easy to incorporate the blends into your diet. Just two dessert spoonfuls, added to any meal each day, is enough to keep your body looking and feeling its best.
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Stuffed Peppers With Ricotta and Basil......


Serves 4 as a starter or 2 as a main course

Preparation time: 20 minutes
Cooking time: 35-45 minutes
Cals per portion: 108
Fat per portion: 4.5g
of which saturates per portion: 2g

Ingredients

  • 2 large vine tomatoes, skinned and chopped
  • 2 tbsp dry white wine
  • 1-2 cloves garlic, finely chopped
  • 3 large red peppers
  • 150g ricotta cheese
  • salt and pepper
  • small handful basil leaves, finely chopped
  • 3-6 sprays of Fry Light Extra Virgin Olive Oil

Method

  1. Put the chopped tomatoes into a small pan with the wine and garlic. 
  2. Bring to a simmer and cook for 20 minutes or until they become soft and pulpy. 
  3. Sieve the tomato sauce and season.
  4.  Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. 
  5. Put into a plastic bag and leave to cool. 
  6. Carefully remove the skin. 
  7. Cut each pepper into quarters lengthways removing the seeds.
  8. Heat the oven to 200C/400F/gas 6.
  9. Season the ricotta cheese with salt and pepper and mix in the basil. 
  10. Take a heaped teaspoon of the mixture and place at the narrow end of each pepper, place a scant teaspoon of chopped tomato on top. 
  11. Roll up and place in an ovenproof dish.
  12. Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. 
  13. While the peppers are in the oven, gently re-heat the tomato sauce before serving with the stuffed peppers.

Serve with extra basil leaves to garnish.

Guest post Credits - FryLight
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Creative Mondays Week 1 : Blackberries Smoothie....

clairejustineoxox

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week. Trying to be healthier now I made some Blackberries smoothies...


Blackberries Smoothie

Serves 2

Ingredients


  • 150g Blackberries
  • 1 ripe banana
  • 50g grapes
  • 125g Pot of raspberry Yogurt
  • 125g Pot of natural yogurt
  • 125 ml milk
  • 1 tsp honey

Method


  1. Place all ingredients into a blender or smoothie maker and mix for around 30 seconds and 30 seconds on smooth (for smoothie maker).
  2. Sieve into a jug ,pour into glasses and serve straight away.
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Greek Vegtable Terrine.....


Serves 8

166 cals per portion
9g fat per portion, of which 2.5g saturated fat
Preparation time : 45 minutes
Cooking time: 30 minutes


Ingredients
  • 2 medium aubergine
  • FryLight Extra Virgin Olive Oil

White Bean Layer
  • 2 medium onions
  • 2 x 300g can cannelini beans, rinsed and drained
  • Handful basil leaves, chopped

Red Pepper layer
  • 1 clove garlic, crushed
  • 3 red peppers
  • 100g feta cheese, crumbled
  • 25g black olives, pitted
Method
  • Heat the oven to 200C/400F/gas mark 6. 
  • Cut the onions in rough chunks and place on a roasting tray, spray about 10 times with FryLight
  • Cut the peppers in half, remove the seeds then place face down in the roasting tray. 
  • Put into the oven and cook for 30 minutes until the onions are brown and the peppers are tender. 
  • Set aside to cool.
  • Slice the aubergine thinly and spray both sides of the slices with FryLight.
  • Heat 2 large non-stick frying pans and cook the aubergines on a medium high heat until lightly golden and tender.
  • Remove and cool.
  • For the bean mixture put the beans and roasted onions into a food processor with the garlic and chopped basil and briefly whiz until finely chopped but not smooth, season.
  • For the pepper mixture, remove the skins from the peppers, roughly chop and put into the clean food processor bowl with the garlic, feta cheese and black olives, whiz until the pepper is finely chopped
  • Line a loaf tin, measuring about 22cmx10cm (8½” x 4”) with cling film, overlapping sides. 
  • Arrange the cooked aubergine slices, slightly overlapping in the bottom and around the sides of the tin, there should be some left to cover the top. 
  • Spread half the bean layer evenly in the bottom of the tin, spoon over the pepper mixture then add the rest of the bean mixture. 
  • Level the top and cover with a layer of aubergine.
  • Cover with cling film and refrigerate overnight. 
  • To serve, remove the cling film. 
  • Invert onto a flat plate and peel off cling film from terrine, cut into slices with a serrated edged knife.
Recipe and photo credit by - FryLight


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Silent Sunday : Happy New Year...


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