Hi and welcome to my blog Clairejustine

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Wednesday, 29 February 2012

7 Way's To Follow Wednesday Blog Hop # Week 3...




Hello and welcome to 7 Way's Wednesday Blog Hop where you can add the link you want to find new followers for.Add your blog or link and state how you want to be followed in your title e.g fun for all-twitter 7 ways your would like to be followed by Linky Tools,Google Friends Connect,Google +,Networked blogs,Facebook,Twitter or Pinterest ...

The rules are ....

1.) Please follow you host Clairejustineoxox by any or all of the above...

2.) Please follow you co-host Judy-H-JS Thought by any or all of the above and don't forget to let us know so we can follow back...

3.Linky up your Linky Tools,Google Friends Connect,Google +,Networked blogs,Facebook,Twitter or Pinterest pages...

4. Please check out others on the hop and follow ones you like....

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Wordless Wednesday Linky...,.






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Tuesday, 28 February 2012

Grab my Blog Hop Button...


Lisa Faulkner's Bran And Blueberry Muffins...




Makes 18

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

  • 250 g (9 oz) wholewheat flour
  • 200 g (7 oz) natural oat or wheatbran
  • 4 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • Pinch salt
  • 450 ml (3/4 pint) natural yogurt or buttermilk
  • 180 ml (6 fl oz) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 100 g (4 oz) light muscovado sugar
  • 350 g (12 oz) blueberries


Method

  • Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. 
  • Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
  • Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. 
  • Add to the bowl of dry ingredients and fork together until just mixed.
  • Add the blueberries and mix briefly, being careful not to overmix. 
  • Divide the mixture between the sections of the muffin tin.
  • Bake at 200oC (400F) Gas mark 6 for about 20 minutes until tops are firm when pressed. 
  • Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely





Recipe and photo credits-  Seasonal Berries


Monday, 27 February 2012

Creative Mondays Blog Hop Week 9 : Breakfast Bars....


clairejustineoxox

Want to link up?

1.) Link up your Crafty,Recipe,Diy,Fashion,Creative writing,Photo,Family,Tutorials,
Favourite,Helpful,Make-up,Outfit or anything creative post's below...

2.) Link as many posts up as you like....

3.) Please visit a few posts and leave comments....

4.) Would be great if you could grab the Creative Monday button and place it somewhere on your blog...

5.) Would love for you to follow some way by GFC Google+ Twitter Email ? please leave a comment so we can follow back...

This week I made my own Breakfast bars and they tasted delicious...

 


Ingredients

100g Margarine

200g Clear honey

200g Rolled Oats

100g Cornflakes

50g Bran flakes

100g Chopped almonds

100g Raisins

50g Ddesiccated coconut

Method


1.) Pre-heat the oven to 180c ,Grease and line a square baking tray with grease proof paper.

2.) In a large mixing bowl mix all the dry ingredients together and break the corn/bran flakes into smaller piece with a potato masher.

3.) place the margarine and honey in a large pan and gently heat until all the butter has melted ,remove from the heat and tip the dry mixture in slowly and mix fast so the butter/honey evenly covers all the dry mixture.

4.) Press all the mixture into the tin and bake for around 15 minutes until golden.

5.) Cool for a while then cut into 12 pieces .Leave to cool completely in the tin before removing.




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New Belvita Breakfast Biscuits Review...



As a busy mum of 4 always on the rush to schools/running or to the gym Belvita asked me if we would like to try some of their "delicious new breakfast biscuits" .

The Belvita biscuits are designed for breakfast and are great for people who lead busy lifestyles and are rushed in the mornings.The crunchy biscuits slowly release carbohydrates over 4 hours to help you keep going all morning .

About Belvita breakfast range

 Belvita have just added three more new flavours to their range-Muesli,Forest Fruits and Honey & Live yogurt Crunch.The Belvita biscuits are specially designed for breakfast.It is recommend that they are to be enjoyed with a piece of fruit,a serving of dairy like a plain yogurt and something to drink such as a cup of tea for hydration.The rest of the Belvita breakfast range includes Milk And Cereals,Fruit And Fibre,Honey and Nuts,Crunchy Oats and Yogurt Crunch variants.
 
What we though of the biscuits

We got sent a breakfast pack to try which contained 4 Belvita Honey & Live Yogurt a fruit pot and a coffee to see what we thought of them.I was the first to try some ( no surprise here ...as I love my biscuits ) and thought they tasted nice and sweet you can really taste the yogurt filling as the flavour really stands out.They are the sort of biscuit I would really go for .Next up was my to older sons they both really like the taste of them.

Overall thought

I love the taste of the Honey And live Yogurt and will be on the look out for them when I go shopping.I think one or two of these before a morning run would be great.

Belvita Breakfast Honey & Live Yogurt crunch comes in a 253g box containing five individually wrapped servings of 2 biscuits (RRP £2.49) 



About this review: the pictured above breakfast pack was sent to me to try from the PR. I was not paid for this post and all thoughts on this product are my own  honest opinions...

Sunday, 26 February 2012

Strawberry and Irish cream liqueur fool...




Serves 4-6

Ingredients

  • 300g strawberries, plus 4 halved strawberries to decorate
  • 50g icing sugar, plus 1 tsp
  • 300ml double cream
  • 6 tbsp Irish cream liqueur
For the topping

  • 25g plain chocolate
  • 1 tsp clear Irish honey
  • 2 tbsp Irish cream liqueur
Method

  • Put 200g of the strawberries into a food processor with 50g of the icing sugar and blitz into a coarse puree using the pulse button.
  • Quarter the remaining strawberries and mix with the remaining icing sugar
  • Whip the cream and Irish cream liqueur together in a large mixing bowl until it form soft peaks.
  • Gently fold in the strawberry puree.
  • Layer the mixture in 4 stemmed dessert glasses with the quartered strawberries.
  • Break the chocolate into a heatproof bowl and place over a pan of barely simmering water until melted.
  • Remove the bowl from the heat and stir in the honey and Irish cream liqueur.
  • Decorate the top of each fool with the halved strawberries and drizzle the chocolate sauce over the top



Recipe and photo credits- Bord Bia, the Irish Food and Drink Board

Chocolate Fondue...



You will need
  • Fondue dish & forks
  • Tea light

Ingredients
  • 100g Dark chocolate
  • 2 tbsp Whole milk
  • 8 tbsp Double cream
  • 2 tsp Nielsen-Massey Vanilla Extract
  • Marshmallows
  • Assorted fruits for dipping
Method 
  • In a pan gently heat the milk, cream, vanilla extract and chocolate until melted, stir to combine and then tip into the fondue dish with the lit Tea light underneath. 
  • Cut the fruit into bite size chunks, place on a plate with the marshmallows.
  • Dip and enjoy
About this post-

Recipe and photo credit by-  Nielsen-Massey, the Vanilla specialist

Silent Sunday...



Silent Sunday


TheBoyandMe's 366 Linky

Saturday, 25 February 2012

Saturday Is Caption Day In London...


I didn't mange to line them up properly but can you think of a caption? ....
 

Scallops with Asparagus Tips and Vanilla Hollandaise...



Ready in 30 minutes

Serves 4

Ingredients

  • Knob of butter
  • ½ tbsp olive oil
  • 100g pancetta, cubed
  • ½ small fennel, very thinly sliced
  • 16 asparagus tips
  • 12 scallops

For the hollandaise

  • 2tbsp white wine vinegar
  • 3tbsp water
  • 1 bay leaf
  • 8 peppercorns
  • 3 free range egg yolks
  • 160g unsalted butter (must be at room temperature), cubed
  • 1 tsp Nielsen Massey Vanilla Bean Paste

Method

  • For the hollandaise, put the vinegar, water, bay leaf and peppercorns into a pan and simmer gently until reduced to about 1 tbsp, strain and add 1 tbsp water to it.
  • Transfer to a glass bowl.
  • Whisk in the yolks and vanilla.
  • Place the bowl over a pan of barely simmering water.
  • Add a knob of butter, whisking until melted and the mixture has thickened slightly.
  • Gradually add the remaining 150g butter a cube at a time, whisking after each addition until all incorporated.
  • Cook for a further 1- 2 mins, until smooth and thickened, be careful not to overheat, add seasoning to taste.
  • Remove from the heat and keep warm while you cook the scallops.
  • Heat the oil and butter in a large heavy-based frying pan, add the pancetta a fry over a medium heat for 2-3 mins until begin to release some fat.
  • When golden and crisp, remove with a slotted spoon to a plate.
  • Then drain off the fat, add ½ tbsp olive oil and add the asparagus and fennel to the pan.
  • Fry for 1-2 mins stirring occasionally.
  • In a separate frying pan, heat ½ olive oil with a small knob of butter, when hot add the scallops and sear for 30 seconds-1 minute on each side depending on their size.
  • Return the pancetta to the pan with the veg.
  • Divide this between 4 starter plates and serve with scallops on top with the vanilla hollandaise drizzled over
Recipe and photo credit by - Nielsen-Massey, the Vanilla specialist

Welcome To The Weekend Blog Hop 1st Birthday Edition...

Hello and welcome to the weekend blog hop a time to find new blogs and new follower's.Link up your blogs,Twitter,Facebook,Google + page Linky Followers or Pinterest page...
Just link up your name and how you want to be followed...eg clairejustineoxox blogs

Happy 1st Birthday blog !!

Wow this year has gone so quick I have just realised I have just missed my blog's 1st birthday.I would like to say a big Thank you to everyone who has visited,commented and followed my blog and all who have joined in and co-hosted my blog hop...



 
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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Friday, 24 February 2012

Honeyed Turkey and Avocado Salad with a Yoghurt Mint Dressing ...



A healthy, tasty salad, cram-packed with superfoods!

Watercress is both full of vitamin C and abundant in minerals including folate, iron, zinc, magnesium, calcium and potassium.

It has been dubbed the food to keep you looking young!

Avocados are brimming with essential nutrients, including potassium, B-vitamins and folic acid. They also act as a so-called nutrient booster; so when eaten with other foods, avocados enable the body to better absorb cancer-fighting nutrients!

Finally honey acts as an antioxidant, a substance that can prevent the effects of free radicals!

What’s not to like about this salad?

Prep time: 10 minutes

Cooking time: 10-15 minutes

Serves: 2

Ingredients

  • 4 tbsp TOTAL Classic Greek Yoghurt
  • 300g turkey breast
  • 2 squirts of low calorie olive oil spray
  • 1 tbsp honey
  • 1 tbsp mint sauce
  • 1 large bag watercress
  • 1 avocado, diced

Method

  • Dice the turkey breast and fry in the low-cal oil until golden (approx. 5-10 minutes).
  • Add the honey to the pan and toss to glaze.
  • Mix the Greek yoghurt and mint together and season to taste.
  • Divide the watercress, turkey and avocado into two portions. Drizzle with a generous coating of yoghurt dressing.

Chef’s tip:

  • For added crunch, sprinkle the salad with crispy croutons and finish with some fresh herbs.

Nutritional Information

403 Calories
42g Protein
21g Fat
6.5g Saturated Fat
12g Carbohydrate
11g Sugar
0.5g Salt

About this post -

Recipe and photo credit by Total Greek yoghurt

Thursday, 23 February 2012

Butterfly Prints At Matalan Spring/Summer 2012...


Matalan have some great butterfly prints coming in for their Spring/Summer 2012 collection.Here is just a few of the lovely pieces in the range and all at great prices...They also have some great butterfly print dresses on their blog in-stock  now.... Matalan

Butterfly print kimono £14-00




Butterfly contrast blouse £16-00


Butterfly lock saddle bag £8-00


LINKY FOLLOWER PARTY HOP 2-22-2012


The lovely Its So Very Cheri  has let us share this great hop with her...
Yes, It is the BUZZ and everyone is in a panic because they don’t know what to do about loosing their Google Friends. We all like having an organized place to see our followers and click to visit them.
Many of you have probably already heard that

GOOGLE Friend Connect will go away

on Feb 29 for any one that is not with blogspot
but rumor has it that it is being completely phased out for everyone soon

BUT

there is good news
There is a NEW awesome tool–Linky Followers
It has so many amazing features (that GFC never had). If you have not signed up you should. (yes you can have both.) I love the new tool so much and want everyone to enjoy all the new features.
…and did I tell you its super easy and FREE!
What better way to celebrate a fun new blogging tool than to have a party
so break out your poodle skirt and saddle back shoes cuz’ we’re having a LINKY FOLLOWER PARTY HOP

RULES:

1. you MUST have the LINKY FOLLOWERS tool on your site to participate.

If you see that your link has been deleted you need to add the LINKY FOLLOWER tool to your site and then come back over and re-enter your link
{You can have both the LINKY FOLLOWERS & GFC on your site but you must have the LINKY FOLLOWERS toolto participate in this party hop.}

2. You MUST follow the person who has the party on their site as a thank you.

3. Just add your blog button to the LINKY PARTY below.

4.Then grab the BLOG HOP code from http://itssoverycheri.com/

You will find the code right under the Linky Party where it says CLICK HERE TO ENTER
just under that it says: WHAT IS A BLOG HOP? GET THE CODE HERE
Click on GET THE CODE HERE and enter it into a post on your site.
You can grab the party button code in the FOOTER at Its So Very Cheri
You can grab info from my post if it helps you with your post.

5. Then you follow other bloggers–(as many as you want)
–leave each one of the blogs that you follow a comment letting them know you are following them and ask them to follow you back.

If you want to add the BLOG HOP to your own site you will get lots of new followers(see rule #2)
Its So Very Cheri has and will continue to visit every entry-I try to leave comments but this party has had so many entries and in order to get to everyone I had to change things around. I will come by to make sure you have the Linky Follower tool and follow you. If I mess up and forget to come over and follow you please leave me a comment and I will come back over to do so. You will see my button in your list of followers.

…So do ya want to go Cruisin’?

I plan on HOPPING from BLOG to BLOG to follow everyone who follows me.

Mango & Chilli-marinated Chicken...


This recipe from chilli guru Dan May who has written his first book The Red Hot Chilli Cookbook, aimed at enlightening the public on the wonders of chillies...


Ingredients

  • 1 teaspoon mixed peppercorns
  • 1 teaspoon coriander seeds
  • 1⁄2 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1⁄2 teaspoon fennel seeds
  • 1 teaspoon sea salt
  • 200 g/61⁄2 oz. fresh mango flesh, diced (from 1 mango about 300 g/10 oz.)
  • 4 tablespoons white wine vinegar
  • 4 teaspoons sugar
  • 1 small Habanero or other very hot chilli, very finely chopped
  • 2 garlic cloves, crushed
  • handful of fresh coriander/cilantro, chopped
  • 1–2 tablespoons olive oil, if required
  • 4 large skinless free-range chicken breasts pilaf rice, to serve


  • deep casserole dish

Serves 4

Method

  • Toast the spices in a hot, dry frying pan over medium heat until the seeds start to pop. 
  • Grind them, together with the salt, using a pestle and mortar.
  • Put the ground spices, mango, vinegar, sugar, chilli, garlicand coriander/cilantro into a food processor and blend for about 30 seconds, or until smooth.
  • If required, loosen the marinade with 1–2 tablespoons olive oil.
  • Lightly score the chicken breasts with a sharp knife, place them into a deep bowl and cover with the marinade.
  • Use your hands to rub the marinade well into the meat.
  • Cover and refrigerate for at least 2 hours
  • This can be done first thing in the morning and left to marinate until the evening.
  • A few minutes before you are ready to start cooking, preheat the oven to 180˚C (350˚F) Gas 4.
  • Place the chicken and its marinade in the deep casserole dish, cover with foil and cook in the preheated oven for 30 minutes.
  • Remove the foil and return the chicken to the oven for a further 10 minutes, or until cooked through.
  • Serve on a bed of pilaf rice.


Recipe and photo credit by -

The Red Hot Chilli Cookbook by Dan May available from Amazon

Wednesday, 22 February 2012

7 Ways To Follow Wednesday Blog Hop # Week 2......



clairejustineoxox
Hello and welcome to 7 Way's Wednesday Blog Hop where you can add the link you want to find new followers for.Add your blog or link and state how you want  to be followed in your title e.g fun for all-twitter 7 ways your would like to be followed by Linky Tools,Google Friends Connect,Google +,Networked blogs,Facebook,Twitter or Pinterest ...
The rules are ....

1.) Please follow you host Clairejustineoxox by any or all of the above...

2.) Please follow you co-host Judy-H-JS Thought  by any or all of the above and don't forget to let us know so we can follow back...

3.Linky up your Linky Tools,Google Friends Connect,Google +,Networked blogs,Facebook,Twitter or Pinterest pages...

4. Please check out others on the hop and follow ones you like....

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Wordless Wednesday: Whats your Favourite Toppings?.


Tuesday, 21 February 2012

Lisa Faulkner's Chilean Blueberry Pancakes for Shrove Tuesday...


Celebrate Pancake Day on Tuesday 21 February with Lisa Faulkner’s recipe for homemade pancakes with a healthy twist.

“We forget how easy it is to make pancakes from ingredients we all have the cupboard. This recipe is lovely and dotting the pancakes with Chilean Blueberries before you flip them is a delicious addition,” said Lisa.

Chilean blueberries are in season now, so they’re mouth-wateringly plump and delicious, and just two handfuls, either on or in your pancakes, gives one of your five a day.



“But you don’t have to save pancakes for February – they’re great for a family weekend breakfast or brunch, or a treat for dessert,”said Lisa.

Eating blueberries is an easy way to add nutrients to your diet as they are packed with health boosting antioxidants (6.8 times more than kiwis), vitamin C and high in dietary fibre.

Blueberry hot cakes

Serves 4

Preparation time: 15 minutes

 Cooking time: 10 minutes

You will need

  • 175 g (6 oz) self-raising flour
  • Half teaspoon bicarbonate of soda
  • 2 eggs
  • 150 g (5 oz) natural yogurt
  • 150 ml (1/4 pint) milk
  • 100 g (4 oz) blueberries
  • Grated rind of half an orange
  • Little oil for greasing Butter and maple syrup to serve, plus extra blueberries
  • Small bunch of fresh mint
Method

  • Put the flour and bicarbonate of soda into a large mixing bowl then add the eggs and yogurt. 
  • Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy. 
  • Stir in the blueberries and orange rind.
  • Pour a little oil into a large non-stick frying pan, then wipe around the pan with a folded piece of kitchen towel. 
  • Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well-spaced apart and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
  • Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden. 
  • Take these hot cakes out of the pan and keep hot in a folded teacloth while you cook the rest of the mixture in the same way, greasing the pan with the kitchen towel between batches.
  • Serve 3 or 4 per portion, stacked up on plates topped with a knob of butter, a drizzle of maple syrup and some extra blueberries.

Recipe and photo credit by Seasonal Berries




Monday, 20 February 2012

Creative Mondays Blog Hop Week 8 : Peg Dolls With The Kids...





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.... what have you all been up to this week?
This week I set a fun challenge to make Peg dolls did anyone have a go? They were so hard to do but I'm not going to let them beat me and I'm going to have another go when the children are back to school !!



And here we have them,dancers monsters and smurfs ....


Last week I said I would feature the top 5 liked post's but it was a draw here they are...

Judy H-js Thoughts

 
 
pinkapotamus
ice cubes
Here Comes The Girls

The Eccentric Leopard

Refresh Restyle

Alderberry Hill

Lucys Soup Can
Departing The Text
 
Pandoras Craft Box

Happy Accidents




Want to link up?

1.) Link up your Crafty,Recipe,Diy,Fashion,Creative writing,Photo,Family,Tutorials,
Favourite,Helpful,Make-up,Outfit or anything creative post's below...

2.) Link as many posts up as you like....

3.) Please visit a few posts and leave comments....

4.) Would be great if you could grab the Creative Monday button and place it somewhere on your blog...

5.) Would love for you to follow some way by GFC Google+ Twitter Email ? please leave a comment so we can follow back...
Next week I will feature any Peg doll post that has linked up before Saturday and pin the to my Pinterest board...

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