Viva! Strawberries, Pink Peppercorn and Mint Couscous...

This is a simple but impressive side dish, and can be eaten either hot or cold. It’s perfect served as a side dish with green vegetables or with one of the first barbecues of the year. With the fresh, summery tastes of strawberries and mint, it doesn't matter whether the sun shines or not!

Serves 6 as a side dish

Preparation time: 5 minutes

Cooking time: 10-15 mins

You’ll need

  • 300g Couscous
  • 300ml vegetable stock
  • 12-15 Viva strawberries
  • Small bunch fresh mint
  • 1 heaped tbsp pink pepper corns, crushed

What to do

  • Cook the couscous as per the pack instructions using the vegetable stock and set aside.
  • While the couscous is soaking, hull and chop the strawberries.
  • Once the couscous is ready, stir in the strawberries and the crushed pepper corns.
  • Just before serving, chop the mint and stir it into the couscous.

Recipe and photo credit by- Viva Strawberries

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Creative Monday Week 6 : Trying something Different....


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....

My son is a runner and wanted to eat more beetroot,just as he told me this I got chance to share a beetroot pancake recipe for ingredients and credits Here

Beetroot Pancakes

Love the colour

  • Place all the ingredients in a food processor and blitz until smooth.
  • Heat a little oil in a large frying pan. 
  • Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface - this will take a minute or two.

Lost count of how many we made

  • Using a fish slice flip over the pancakes and cook for a further minute or so. 
  • Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.

I had treacle on mine :)

  • Definitly different the only thing that put me off was that they looked like raw meat but they tasted nice.
  • Have you tried anything different this week?

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Get The Cheryl Cole 2011 Style Awards Look From Next...

On Monday 13th February you will see all the great of the fashion world heading to the prestigious Elle Style Awards 2012 in London, proudly sponsored by Next.What a wonderful and unforgettable night this would be. Remember last year? This is my favourite look from the night Cheryl Cole in this amazing floor-length Alexander McQueen gown...

From Next to get the look....

This beautiful Lipsy Cut Out Halterneck Maxi Dress  £60-00

And gorgeous Lipsy Jaylee Nude Shoes £75-00

What do you think? Love this outfit as much as me?

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Pink Valentine Cake....

Before topping had set

After topping has set


  • 150g Self raising flour
  • 150g Caster sugar
  • 150g Margarine
  • 2 large eggs
  • 1 tsp Baking powder
  • Few drops red food colouring


  • 100ml Double cream
  • 2 tbsp Strawberry jam


  • 150g White cooking chocolate
  • 125ml Double cream
  • Few drops red food colouring


  • Pre-heat the oven to 180c 350f or gas mark 4
  • Grease and line the bottom of a medium size heart shape backing tin.
  • Cream the margarine and sugar together and add few drops red food colouring.
  • Beat in the egg adding a little flour at a time until all mixed in.
  • Place the mixture in the tin and cook for about 30 minutes until golden in colour,well risen and firm to touch.
  • Leave to cool 10 minutes then transfer to a wire rack to cool completely.
  • Using a sharp knife slice the cake horizontally and spread one half with jam.
  • Whip the cream and spread over the other half and sandwich back together.
  • In a pan place the double cream,cooking chocolate and few drops of food colouring in a pan over a low heat and stir until melted.
  • Remove from the heat and leave to cool stirring occasionally.
  • Spread the cooled mixture over the cake and leave to set in a refrigeater for a few hours or overnight until set.
  • Enjoy !!

Linking this post to some great craft hops  here

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Silent Sunday :The Snow Has Arrived....

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Crayfish, Gruyere and Sun-blush Tomato Tart served with Wild Rocket and Toasted Kernels...

Cooking time: 20 minutes

Serves: 4

  • 175g TOTAL Classic Greek Yoghurt
  • 1 egg
  • 225ml milk
  • 180g crayfish (drained from brine)
  • 50g sun-blush tomatoes
  • 50g Swiss gruyere cheese
  • 4 ready baked 11cm savoury tart cases
  • A handful of fresh herbs
  • 250g wild rocket salad
  • 50g pine kernels, lightly toasted
  • Pre heat the oven to 350F/180C/Gas Mark 4.
  • Mix together the egg, 75ml milk and 75g of Greek yoghurt.
  • Fold in the crayfish, sun-blush tomatoes and cheese. Season to taste.
  • Divide the mixture equally between the four tart cases and bake in the oven until golden brown and set.
  • Meanwhile, make the dressing for the salad.
  •  Blitz together a handful of fresh herbs with 100g of Greek yoghurt and 150ml of milk. 
  • Season to taste.
  • Serve each tart with a handful of wild rocket, a sprinkling of toasted pine kernels and a drizzle of dressing.
Nutritional Information( per serving)

  • 510 Calories
  • 19g Protein
  • 35g Fat
  • 11g Saturated Fat
  • 30g Carbohydrate
  • 8g Sugar
  • 1.2g Salt

Recipe and photo credit by- Total Greek yoghurt

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Caption Saturday In The Science Museum ...

Can you think of a Caption?
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Welcome to The Weekend Blog Hop...

Hello and welcome to the weekend blog hop a time to find new blogs and new follower ...
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....
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Salad of Grilled Tenderstem®, Peaches & Goats’ Cheese...

This simple salad is bursting with freshness and flavor. When it’s hot outside try using a barbeque instead of a griddle for a perfect alfresco dish!

Serves 4

 Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need

  • 200g Tenderstem®, stems cut in half
  • 3 ripe peaches, stone removed and cut in quarters
  • 1 tbsp olive oil
  • 100g baby spinach leaves
  • 150g goats cheese log (we used Kidderton Ash), cut into 1cm slices
  • Small bunch fresh basil, leaves picked and torn
  • Freshly ground black pepper and sea salt

For the dressing

  • 4 tbsp extra virgin olive oil
  • 2 tbsp good quality balsamic vinegar

To serve

  • Crusty ciabatta, cut into slices

What to do

  • Pre heat a griddle pan until smoking hot - this will take about 10 minutes.
  • In a medium bowl, toss the Tenderstem® and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt.
  • Cook the Tenderstem® and peaches on the hot griddle for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.
  • Arrange the spinach leaves on a serving platter, top with the cooked Tenderstem® and peaches and add the goats cheese slices.
  • Sprinkle with the torn basil leaves and dress with a drizzle of extra virgin olive oil and balsamic vinegar. 
  • Serve immediately with plenty of crusty ciabatta to soak up the delicious juices.

About this post-

Recipe and photo credit by-Tenderstem

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Working Out With The Davina Range At next Week 3.......

Strike a Pose !!
 For my readers who missed last weeks post, here is a laugh for you .Me working out. 

The outfit is my Davina range clothes from Next. Nice and loose.
Got a great surprise through the post on Saturday the lovely people at Next and Davina sent me Davinas new workout video to try I can't wait to get started on it.Haven't had much time this week to try it but I will let you know next week what I think !!

Wore myself out a little  lot last week with Zumba,box-fit, gym work and running.On Thursday I not only ran to a Zumba class and ran home I decided to go to the running club that night.

Friday an hour in the gym including 2 half miles running on the treadmill and I decide that my husband could drop me of 5 miles away from home on his way to work!! big mistake as my legs were killing and had to run home because I only had just over an hour to pick the kids up from school.

Friday night I had a meal out with my friends from the running club.Lots of yummy red wine and a hangover next morning so it took me a few days to get back into exercising...

This weeks exersice...


1 hour Zumba class
3 miles run
5 miles farklet with running club


1 hour gym work
5 miles run


Day off


Day off


Box fit class for 1 hour 30 minutes
3 Mlies run


4 miles run

This song below has got me moving and groving to the house work this week it so funny.Pump the volume up and have a little wiggle go on have a little laugh no ones looking !!!....

wiggle wiggle wiggle yeah!!

I work out !!

Whats songs got you moving this week ?

This is the last week of the getting fit with Davina at next challenge so I'm going to push myself even harder and try to stop eating cake !! honest!?! Do you eat something that you knows bad for you but just can't help yourself?What has everyone else been up to this week?

I have been sent the top,jogger's and trainers as part of a 5 weeks fitness review....

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Beetroot Pancakes with Eggs, Smoked Bacon & Maple Syrup...

Makes 12 small pancakes
Preparation time: 5 minutes
Cooking time: 15 minutes

You’ll need
  • 250g plain cooked (vacuum packed) beetroot, drained
  • 225g plain flour
  • 2 large eggs, lightly beaten
  • 30g butter, melted & cooled
  • 1tbsp baking powder
  • Pinch salt
  • 1 tsp sugar
  • 300ml milk
  • Sunflower oil for shallow frying
To serve
  • 12 rashers smoked streaky bacon, cooked crisply
  • Maple syrup, to taste
  • 4 eggs, fried
What to do
  • Place all the ingredients in a food processor and blitz until smooth.
  • Heat a little oil in a large frying pan. 
  • Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface - this will take a minute or two.
  • Using a fish slice flip over the pancakes and cook for a further minute or so. 
  • Transfer to a warm plate and cover tightly with foil. 
  • Continue until you have used all the batter.
Serve hot with the eggs, bacon and plenty of maple syrup.

About this post-Recipe and photo credit by Love Beetroot

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Viva Strawberry & Cinnamon Toasties...

The prefect breakfast in bed recipe! Surprise your Valentine with this easy yet impressive toastie, which is also delicious made with fruit bread.

Serves 2

Preparation time: 2 minutes
Cooking time: 5 Minutes

You’ll need

  • 4 Viva strawberries
  • 4 slices of brioche or white bread
  • 1tbsp sugar
  • 40g unsalted butter at room temperature
  • 1 tsp cinnamon

What to do

  1.  Slice the strawberries and add a sprinkle of sugar, crush them a little with a fork and set aside, leaving a couple of slices whole to decorate at the end.
  2. Switch on your toastie maker to warm up then butter the brioche with a thin layer of butter. 
  3. Beat the remaining butter and sugar with the cinnamon.
  4. Put two piece of bread, butter side down, into the toastie maker. 
  5. Spread the cinnamon butter on the exposed sides then top with slices of strawberry.
  6. If lots of juice has come out of the strawberries leave that behind in the .
  7. Put the two remaining pieces of brioche on top, butter side up and close the lid of the toastie maker.
  8. Once the toasties are done, remove them from the machine and cut each into two triangles. Leave them for a few minutes to cool a little then serve with the strawberry slices placed over the top.


  • If you don’t have a toastie maker you can toast one side of each slice then spread with the cinnamon butter. 
  • Make the sandwich with the toasted bread facing in and turn it in a hot frying pan to brown the outside and warm through.

Guest Post Credits- Viva Strawberries

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Hearty Kale and Butter Bean Winter Soup...

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 4

  • 50g TOTAL Classic Greek Yoghurt
  • ½ onion, diced
  • ½ sprig of thyme
  • Squirt of low calorie spray oil
  • 1 clove of garlic, crushed
  • 1 tins butter beans, washed and drained
  • 500ml litre vegetable stock
  • 100g curly kale, washed and chopped
  • Fry off the onion and thyme in a squirt of oil until soft. 
  • Add the garlic, butter beans and vegetable stock.
  • Cook for approximately 20 minutes until the beans are soft and mushy.
  • Fold in the kale and cook for a further 10 minutes until the kale is wilted and soft.
  • Divide the soup into two parts, blitz one portion and then mix back together with the rest of the soup. 
  • Place a spoonful of Greek yoghurt in the middle of each bowl, season to taste and serve with some warm, crusty bread.
Chef’s tip:
  • To spice the soup up a little, try adding a little pan-fried chorizo sausage to the soup before serving.
Nutritional Information

  • 245 Calories
  • 12g Protein
  • 4.5g Fat
  • 2 g Saturated Fat
  • 25g Carbohydrate
  • 5g Sugar
  • 0.8g Salt

Recipe and photo credit by-Total Greek yoghurt

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Science Museum :Wordless Wednesday Linky...

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Warm Moroccan-style Chicken on A bed Of Mixed Bean Cous Cous With A Herby Yoghurt Dressing ...

A great healthy midweek evening meal, the leftovers of which can be saved for lunch the following day!

This recipe contains cinnamon which is dubbed as a seriously healthy food. It contains nutrients such as manganese, calcium, iron and is a good source of fibre.

The kidney beans are full of fibre and will keep you feeling fuller for longer. They’re also loaded with antioxidant, to help you fight off diseases.

Prep time: 20 minutes

Cooking time: 20 minutes

Serves: 4


  • 200g TOTAL Classic Greek Yoghurt
  • 2 tbsp cumin
  • 2 tbsp cinnamon
  • 4 chicken breasts skinless
  • 300g cous cous
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • ½ tsp cumin
  • 1 tin kidney beans, drained and washed
  • 1 tin chick peas, drained and washed
  • 1 lemon
  • A handful of fresh herbs (coriander, parsley)


  • Mix together the cumin and cinnamon, and rub into each chicken breast. 
  • Place under the grill and cook slowly for approximately 10-12 minutes.
  • Make the cous cous as per the manufacturers’ instructions, then keep warm.
  • Fry off the onion with the garlic and ½ tsp of cumin. 
  • Add in the kidney beans and chick peas and keep warm.
  • In a bowl mix together the juice of the lemon with a handful of chopped herbs and the Greek yoghurt.
  • Mix the warm cous cous with the kidney bean and chick pea mixture and season to taste.
  • Serve with a sliced chicken breast and a spoonful of yoghurt dressing.

Nutritional Information

545 Calories
54g Protein
9g Fat
4g Saturated Fat
61g Carbohydrate
5g Sugar
0.3g Salt

Recipe and photo credit by- Total Greek yoghurt

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