Lamb Tagine With Honey Yogurt Dressing...

Serves: 6 Preparation time: 20 minutes Cooking time: 2 hours


  • 4 tbsp olive oil
  • 1.5kg boneless lamb shoulder or diced leg
  • 1 large onion,
  • 2 garlic cloves,
  • 3 sweet potatoes, peeled and cut into chunks
  • 150g apricots, ready to eat, chopped
  • 680g passata
  • 1 tsp ground cinnamon
  • 250g Rachel’s greek style honey yogurt
  • Chopped parsley
  • Chopped Flaked toasted almonds
  • Chopped 1 cinnamon stick
  • 1tsp ground cumin
  • 500ml lamb stock
  • 1 tsp ground coriander


  • Pre-heat the oven to 180°C/350°F/Gas Mark 5.
  • Heat the oil in a flameproof casserole or a traditional tagine pot, fry the meat in batches until it colours then set aside.
  • With the remaining oil fry the onion and garlic over a low heat until softened.
  • Add the spices.
  • Return the lamb to the casserole.
  • Add the stock and passata and simmer.
  • Place the casserole in the oven to cook for approx 1 hour, check at regular intervals to ensure that the casserole does not dry out and add more stock or passata as required.
  • Add the sweet potato and apricots and return to the oven for another 30 minutes - 1 hour.

To serve

  • Spoon over the yogurt, chopped parsley and flaked almonds.


  • This recipe is even more delicious made the day before you plan on serving it, as the ingredients mingle and the flavours really develop. 
  • Serve with couscous or rice for a complete meal.

Recipe and photo credit by - Rachel's

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Welcome To The Weekend Easter Blog Hop...

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...

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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Meerkats At London Zoo...

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How I Will Be Wearing My Next Paralympics GB Supporters’ Scarf....

The lovely people at Next have sent me one of their official Paralympics GB Supporters’ Scarves and want to know how I will be wearing it.

The scarves have been designed by Next as part of their support for London 2012 and are the must have item of the summer!(All profits from the sale of the scarves will be donated to the British Olympic Association - helping British Olympic and Paralympic athletes deliver their best performance at London 2012 and beyond)

Here is some way's  how I will be wearing the scarf....

And using it to shout them on....

Want to try and win some great prizes?

The ‘Wear it, Wave it and Win’ prize draw on the Next website where people can upload photos of themselves wearing the supporters’ scarves and win some great prizes, including London 2012 tickets kindly donated by the BOA/ visit there website to buy your scarfs and upload your photos click here 

What Next say about the scarf

Next are proud to present the historic Must Have Item for the 2012 Olympic Games a stylish scarf.

However you wish to wear it, the Must Have Item is more than a piece of attire. It is a piece of British history, a memento for you and of one of Britain’s greatest teams.

It has been designed as a tribute to Team GB and this is reflected in the nine hundred athletes that are shown on the scarf. The detail and preparation that has been applied to the scarf represents the detail and preparation that every athlete puts into their training throughout their lifetime.

Thousands of symbols create an overall picture of the powerful Team GB lions head. The 60 hands within the design signify one for each of the million supporters. The 900 hearts, figures and stars are for the athletes we love, the athletes themselves and to show each one is a star.

Every scarf will have the XXX symbol to proudly show Great Britain is the only country to ever hold three Olympic Games. 14 Paralympic lion heads will humbly sit among the design to state the 14th Paralympian games that this Must Have Item celebrates too.

This multi lingual scarf, appeals to everyone who wants to be involved within the Games, regardless of their nationality or heritage. All four countries that make up our nation are embodied within the design by a British Rose, Welsh Daffodil, Irish Flax Bush and Scottish Thistle.

More frequently used symbols such as telephone boxes, minis, London taxis and London buses all help create a sense of location, while not forgetting the M1 to show that this Olympics is involving the whole country.

All Olympic sports are represented in the scarf design. This is shown through figures running or fencing, cycling and rowing. It might be an archery board or sailing boat. Each and every sport can be viewed in the scarf, as each and every Olympic sport will be taking place in Great Britain.

For those you who like a challenge there is one map of Great Britain hidden in the complex design. See if you can find it!

The Must Have Item can either be a fashion accessory, a great piece of artwork or even a fun game to play. But whatever its use it is a piece of history to keep and something we can all be proud to wear.

The scarf can be bought for £10 and is 90x90cm, it also comes in a smaller 50x50cm size, priced £5 and can be bought in any Next store.

About this post...

I got sent one of the small scarves for this review and was not paid for this post....
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Billington’s Easter Carrot Cupcakes...


  • 375g Billington’s Light Brown Muscovado Sugar
  • 360g Vegetable oil 
  • 1tsp Nielsen-Massey vanilla essence
  • 5 Medium eggs
  • 375g Allinson plain flour
  • 2 tsps Baking powder
  • 1tsp Sodium bicarbonate
  • 1tsp Cinnamon
  • 1/2 tsp Ground nutmeg
  • 1tsp Salt
  • 430g Grated carrot
  • 120g Coarsely chopped pecans
  • 75g Desiccated coconut 
  • 75g Canned pineapple, pressed and drained thoroughly 
  • 3 *12 Cup American sized muffin tins
  • 26 paper muffin cases

Golden Cream Cheese Icing

  • 150g Cream cheese
  • 150g Softened, unsalted butter
  • 220g Billington’s Golden Icing Sugar
  • 1 teaspoon Nielsen-Massey vanilla essence

Yellow Marshmallow Chicks

  • 20g Powdered gelatin
  • 20ml Cold water
  • 540g Billington’s Golden Caster Sugar
  • 160g Golden syrup
  • 200ml Water
  • 1tsp Nielsen-Massey vanilla essence
  • 6 Drops liquid yellow food colouring
  • Cornflour to coat
  • Brownie pan: 2 of 10*12*2 inch pans


  • Preheat oven to 175 degrees
  • In a big bowl, sift the flour, baking powder, sodium bicarbonate, spices and salt
  • In a separate bowl, whisk Billington’s Light Brown Muscovado Sugar, eggs, oil, and vanilla essence, until combined.
  • Add wet mixture to dry ingredients and beat well.
  • Add carrots, pecans, coconut and pineapple, and stir until combined. 
  • Line 12 cup American sized muffin tins with paper cases. 
  • Fill each cupcake line 3/4 of the way with the batter. 
  • Bake 22-25 minutes-rotating trays at the 18-minute mark if you have an uneven oven. Test the cupcake with a wooden skewer-if it comes out clean with no wet batter, remove from oven-otherwise let cook for another 5 minutes. 
  • Let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes, then frost.

Golden Cream Cheese Icing

  • Beat cream cheese and butter well until smooth with an electric mixer.  
  • Add Billington’s Golden Icing Sugar into 4 parts until well combined.
  • Stir in the vanilla essence. 

Yellow Marshmallow Chicks

  • In a large mixing bowl, add gelatin and cold water and stir. 
  • Let gelatin sit and swell or ‘bloom’.  Line the brownie pan with greaseproof paper.
  • In a large saucepan, add 440g Billington’s Golden Caster Sugar, golden syrup and water and stir to combine. 
  • Brush the sides down with water to remove any sugar crystals stuck to the sides. 
  • Bring to the boil, add a sugar thermometer and cook to 120 degrees C.  
  • In a food processor mix 100g Billington’s Golden Caster Sugar and 2 drops of yellow food colouring and blitz until yellow and fine. 
  • Whisk thoroughly with a hand mixer (or in a stand mixer), slowly add hot sugar to the gelatin mixture.
  • Whisk thoroughly until thick bubble gum like strands form.  
  • Add vanilla essence and food colouring.
  • Spray everything with pan spray - spatulas, brownie pan spoons, hands, etc. 
  • Scoop marshmallow mix into brownie pans and spread evenly until mixture is about 2 cm high. 
  • Sprinkle liberally over the top with yellow sugar.
  • When rested, using a greased Easter chick cookie cutter, cut into shapes. 
  • Take cut chicks and dip in the remainder of the yellow sugar. 

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Vanilla Easter Cup Cakes...

 Serves: 12

Preparation time: 15 minutes Cooking time: 20-25 minutes


  • 220g butter or margarine, room temperature
  • 220g caster sugar
  • 2 large eggs, beaten 25g Rachel’s low fat vanilla yogurt
  • 220g self raising flour, sifted
  • 2 tbsp Rachel’s low fat vanilla yogurt


  • 250g icing sugar
  • 80g unsalted butter, room temperature
  • 25g Rachel’s low fat vanilla yogurt


  • Pre-heat the oven to 180°C/350°F/Gas Mark 5.
  • Line a cup cake or muffin tray with paper cases.
  • Beat together the butter and caster sugar until light and fluffy.
  •  Add the eggs a little at a time.
  • Fold in the flour and yogurt.
  • Spoon the mixture into the paper cases until half full.
  • Bake in the oven until golden brown and springy to touch or test using a skewer, if it comes away clean the cakes are ready.
  • Leave them to cool on a wire rack.
  • Meanwhile prepare the icing.
  • Begin by beating the butter and icing sugar until pale and well mixed, ideally using an electric mixer.
  • Add the yogurt and continue to beat on medium to high speed until the icing is fluffy.
  • The longer you beat the lighter the icing.
  • Spoon the icing into a piping bag fitted with a star piping nozzle. 
  • In a circular motion swirl the icing around each cake.
  • Decorate with mini eggs.

Per serving

 Protein 2.6g,
 Carbs 43.4g,
Fat 17.7g,
 Sat Fat 10.9g,
Fibre 1.2g,
Sugar 33.5g,
Salt 0.4g

Cosr per serving £0.15

Recipe and photo credits- Rachel's

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Borderfields Chocolate Chip Easter Muffins...

Makes 12 (Approximately)


  • 2 Eggs
  • 250ml milk
  • 125ml Borderfields cold pressed rapeseed oil
  • 200g unrefined sugar
  • 2tsp vanilla extract
  • 4 tsp baking powder
  • 1tsps bicarbonate of soda
  • 400g plain flour
  • 100g white chocolate chips
  • 100g plain chocolate chips

Preheat the oven to 200°C


  1. Place the eggs, milk, Borderfields oil, sugar and vanilla extract in a large mixing bowl and beat together.
  2. Sieve in the baking powder, bicarbonate of soda and flour into the oil mixture.
  3. Add the chocolate chips and mix until blended.
  4. Line a muffin tray with muffin cases and fill each case to just below the top with the muffin mixture.
  5. Place in the oven for 20 minutes or until firm to the touch.
  6. Once cool, decorate with chocolate icing and more chocolate chips. For Easter muffins decorate with mini eggs.

Credits Borderfields

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7 Ways To Follow Wednesday Blog Hop # Week 8....

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 judyh-jsthoughts by any or all of the above and don't forget to let us know so we can follow back...

3.Link 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...

Don't forget were happy for you to grab the code and share this blog hop if you want to...

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At The Park : Wordless Wednesday Linky

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Loving The Maxi Dress : Spring/Summer At Matalan 2012...

This year I'm loving the maxi dress more than ever before.Maybe it all the beautiful weather we've been having getting me ready for Summer ...

Hats £8-00 each
Clutch bags £8-00 each
Flat sandals £12-00
Maxi dress £26-00
Wedges £18-00

Gold bangle £8-00
Flat sandals £12-00
Aztec headband £4-00
Maxi dress £22-00
Denim gilet £16-00
Long necklace £7-00

Festival mixed bangle set £8-00
Crochet waistcoat £20-00
Pack of 2 belts £3-00
Maxi dress £20-00
Clutch bags £8-00 each
Colour block wedges £20-00

For more details check out Matalan
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Creative Mondays Blog Hop Week 14....

Hello and welcome to Creative Mondays hosted by  Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?

(Please vote for me in the BiB Brilliance in Blogging Awards in the style blog section ...)

Been busy the last few days learning my daughter to ride her bike...

Thanks to everyone who linked up last week please consider grabbing one of our buttons so we can make this hop even bigger....

Here are last weeks most viewed posts....

Will Cook For Smiles
Alderberry Hill
Vanessas Values
Alderberry Hill
Our Heirloom Life
Jerry And Kay
Pamelas Heavenly Treats
Easter Finger Puppets main image
Waldorf By Me

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Chocolate berry pancakes with minted yogurt...

Serves 4

Preparation time: 20 minutes
Standing time: 15 minutes
Cooking time: 15 minutes

  • 100 g (4 oz) plain flour
  • 15 g (1/2 oz) cocoa
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vegetable oil plus extra for frying
  • 250 ml (8 fl oz) semi skimmed milk
  • 170g carton fat free Greek yogurt
  • 142 g (41/2 oz) small carton readymade longlife custard
  • 4 teaspoons fresh chopped mint
  • 175 g (6 oz) raspberries
  • 225g (8 oz) strawberries, sliced
  • 50 g (2 oz) dark chocolate, optional
  • To make the pancakes, sift the flour and cocoa into a bowl, add the egg and egg yolk, 1 tablespoon of the oil then gradually whisk in the milk until smooth. 
  • Leave to stand for 15 minutes.
For the filling
  • Mix the yogurt, custard and chopped mint together. 
  • Mix the berries together in a separate bowl. 
  • Melt the chocolate if using to decorate, in a bowl set over a small saucepan of gently simmering water.

To cook the pancakes
  1. Heat a little oil in the base of an 18 cm (7 inch), pour the excess out of the pan into a bowl then add 2-3 tablespoons of the pancake batter to the pan, tilt pan to swirl the batter over the base in a thin layer then cook until browned on the underside. 
  2. Turn the pancake over and cook the second side then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes.
  3. Fold the pancakes into quarters, spoon in the yogurt mix and berries, arrange in pairs on serving plates and drizzle with melted chocolate, if using. Serve immediately.
About this post -

Recipe and photo credit by Seasonal Berries

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Easy peasy lemon and blueberry tart...

Short of time but want to make a pud for a Saturday supper or Sunday lunch? This can be quickly put together and left in the fridge until you are ready to serve.

Serves 8

Preparation time: 20 minutes
Cooking time: 6-7 minutes
Chilling time: 3-4 hours


  • 250 g (9 oz) Digestive biscuits
  • 100 g (4 oz) butter
  • 2 tablespoons golden syrup
  • 300 ml (1/2 pint) double cream
  • 400 g (14 oz) full fat condensed milk
  • 2 lemons, grated rind and juice
  • 125 g (41/2 oz) blueberries
Blueberry sauce
  • 2 teaspoons cornflour
  • 6 tablespoons water
  • 2 tablespoons caster sugar
  • 125 g (41/2 oz) blueberries


  1. Brush a 23 cm (9 inch) springform tin with a little vegetable oil.
  2.  Crush the biscuits in a large plastic bag with a rolling pin until fine crumbs.
  3. Heat the butter and syrup in a saucepan until the butter has just melted.
  4. Take off the heat and stir in the biscuits until coated in the butter then tip into the tin and press into an even layer over the base.
  5. Whip the cream in a large bowl until it forms soft swirls.
  6. Gradually whisk in the condensed milk, add the lemon rind then gradually whisk in the lemon juice until the mixture is smooth and thick.
  7. Fold in the blueberries.
  8. Pour into the tin, spread into any even layer then chill for 3-4 hours.
  9. To make the sauce mix the cornflour and water together in the base of a small saucepan, add the sugar and blueberries and cook for 4-5 minutes over a gentle heat, stirring until the juices run from the blueberries and the sauce thickens.
  10. Leave to cool.

To serve, loosen the edge of the dessert, remove the tin sides and base and transfer to a serving plate, cut into wedges and serve with spoonfuls of the sauce. 

Credits : Seasonal Berries
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