Tuesday, 27 September 2016
Friday, 4 March 2016
My daughter had Monday off school for inset day and this week has flown by!! The weekend is almost here! I love weekend for chilling, family time and baking yummy treats. Thank Crunchie it's Friday ;)
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Thursday, 25 February 2016
On Monday I made these yummy blueberry muffins.
They were the best I have ever made!!
I think the fact that the blueberries were really big ones made them even better.
So yummy and perfect for an afternoon treat and lunch boxes..
Monday, 8 February 2016
Last week, thanks to Delicious Alchemy I have been baking some Gluten Free valentine treats. Over the weekend we have been having a feast on our Gluten Free bakes..
Above : Some of the products from the Delicious Alchemy range.
Friday, 6 November 2015
Friday, 2 October 2015
Friday, 18 September 2015
Tuesday, 15 September 2015
Monday, 14 September 2015
Wednesday, 9 September 2015
Thursday, 3 September 2015
Monday, 31 August 2015
Sunday, 30 August 2015
Saturday, 29 August 2015
This handsome, tasty loaf is particularly good served warm from the oven with cheese.
You can of course make your own pumpkin purée by cooking chunks of pumpkin with a little water in a covered pan until soft, and then puréeing it in a food processor or blender.
Friday, 28 August 2015
Wild Alaska Salmon Breakfast Pie (Serves 12).
The August bank holiday is just around the corner and this is the perfect excuse to make an extra special breakfast to fuel exciting days out or treat a loved on to a lazy breakfast in bed.
Wild Alaska Salmon Breakfast Pie (Serves 12)
- 2 x 213g can red or pink wild Alaska salmon drained and flaked
- 2 x 9” Prepared pastry cases
- 8 x Eggs
- 235ml cup Whipping Cream
- 1 tsp. Pepper, fresh ground
- 2 tsp Salt
- 200g Mushrooms, fresh, sliced thin
- 200g Spinach, sautéed
- 225g Cream Cheese, cut into 1/4” cubes
- Preheat oven to 400°F. Blind bake pie shell for 20 minutes. Whisk eggs, cream, salt, and pepper together. Divide the salmon, mushrooms, spinach, and cream cheese between the two shells. Pour 1/2 of the egg/cream mixture into each shell. Bake for 30-35 minutes or until egg mixture is set.
- Cut each pie into sixths. Place one slice on plate and serve warm, cold, or room temperature.
Guest post credits to Alaska Seafood Marketing Institute.
No payment was received.
Wednesday, 26 August 2015
Thursday, 28 May 2015
Tuesday, 12 May 2015
A real girly pink, this American style whisked sponge cake is made with pureed strawberries and vegetable oil rather than butter so is light but still moist and moreish.
You don’t need any fancy tins to make this, just 2, 20cm (8inch) springform tins that you can easily pick up from the supermarket.
© Claire Justine | All rights reserved.