Cauliflower Cheese And Ham Tart...

Serves 6 lunch portions

Prep Time 15 mins

Cooking time 45 mins

What you Need
  • 1 pack ready rolled shortcrust pastry 
  • 1 small cauliflower broken into small florets 
  • 1 onion diced 
  • knob of Yeo Valley Butter 
  • 150g Ham, chopped into chunks 
  • 3 eggs beaten 
  • 500ml Yeo Valley crème fraiche 
  • 100g grated strong cheddar 
  • Small bunch chives chopped

What to do 
  • Preheat to oven to 170C. 
  • On a floured surface unroll the pastry and roll out to fit a 23cm loose bottomed flan tin. 
  • Line the tin by gently pushing the pastry into the corners leaving the excess to hang over the edges. 
  • Line the pastry with greaseproof paper and weigh it down with dried beans or ceramic beans, cook for 15mins then remove the beans and greaseproof and cook for a further 8 mins or until the pastry is pale golden. 
  • In a pan of boiling water simmer the cauliflower for 5 mins until it starts to soften then drain and set aside. 
  • Gently frying the onion in Yeo Valley butter for 3-4 mins until soft. 
  • Using a knife trim the excess pastry from the edge of the case. 
  • Tip the cauliflower and ham into the pastry shell so they are fairly evenly distributed. 
  • In a bowl combine the eggs, yeo valley crème fraiche, chives and half the cheese and season to taste.
  • Pour the egg mixture into the pastry case and top with the remaining cheese. 
  • Cook in the oven for 30 mins until the top is golden brown with just a slight wobble in the centre. 
  • Serve warm or cold.


* This can be a great way to use up leftover ham...

Recipe and photo credits - yeo valley

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Parmigiano Reggiano and Spinach Muffins...

These wonderful savoury muffins make the perfect light lunch or appetiser to enjoy with friends this winter.

Combine sifted flour, salt and baking powder in a mixing bowl with sugar, Parmigiano Reggiano and spinach. Beat together egg, milk and vegetable oil and stir into the muffin mixture. Spoon the mixture into muffin cases, top with Parmigiano Reggiano and bake until golden.

Makes 8

  • 75g (3oz) Parmigiano Reggiano
  • 250g (9oz) plain flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • 1 tsp caster sugar
  • 100g (4oz) spinach, cooked, cooled and chopped
  • 1 egg
  • 240ml (8fl oz) milk
  • 90ml (3fl oz) vegetable oil


  • Grate the Parmigiano Reggiano finely, and set aside.
  • Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. 
  • Put eight paper muffin cases into a muffin pan, or line them with squares of greaseproof paper
  • Sift the flour, salt and baking powder into a large mixing bowl. 
  • Stir in the sugar, about two-thirds of the Parmigiano Reggiano and the spinach. 
  • In a large jug, beat together the egg, milk and vegetable oil.
  • Pour the liquid mixture into the dry ingredients. 
  • Using a metal spoon, stir until just combined. 
  • You must not beat this mixture or stir it too much. 
  • It should be quite lumpy, but there should be no traces of dry flour.
  • Spoon the mixture into the muffin cases and sprinkle the remaining Parmigiano Reggiano on top. 
  • Bake for 20-25 minutes until risen and golden. 
  • Serve whilst warm 

Recipe and photo credit by-

The Consorzio del Formaggio Parmigiano ReggianoPhotography: Steve Lee
Recipe and Food Styling: Sue Ashworth, Dialogue Agency

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PENN STATE Pretzels Review And Recipes ...

This week we were pleased to be sent some snacks to review from PENN STATE. My children loves nibbles and we often buy the mix variety party packs with pretzels inside ( but they always disappear first) or just the plain (shops own brand) pretzels, so we were interested to find out what the flavoured Penn State wheat and potato pretzel knots tasted like.

I got sent 3 packs of the classic American snacks to try, 2 limited edition Maple Bacon and a pack of Sour Cream and Chive.

Maple Bacon pretzels limited edition

Each 30g serving contains-

128 Calories
1.7g Sugar
3.0g Fat
0.2g Saturates
0.3g Salt

Sour Cream & Chive Pretzels

Each 30g serving contains-

133 Calories
1.1g Sugar
3.9g Fat
0.4g Saturates
0.5g Salt

We also got a few recipe ideas sent along with the pretzels to try out-

Dip in chocolate

Dip half in icing sugar

Stack and stick with icing sugar until you form a centre piece

Crush and use as a dipping for chocolate covered marshmallows

Crush and put in sprouts to add texture

Use within the base of a savoury cheese cake

Put in a flavour box to give guest as they arrive- Cheep and cheerful

Anything that involves melted chocolate gets my attention straight away!! So I decided to make the children some for when they got home from school-

You will need

  • Maple Bacon pretzels
  • Milk chocolate melting chocolate
  • White melting chocolate
  • Rainbow sprinkles


  1. In a heatproof bowl melt some milk cooking chocolate.
  2. Remove from the heat and place some pretzels into the bowl and cover them in chocolate
  3. Grab the pretzels and dip into a bowl of sprinkles.
  4. Repeat until all chocolate has been used.
  5. Leave to set on some grease proof paper.
  6. Repeat the first steps again with the white cooking chocolate.
  7. They taste great warm as well as set ,the savoury of the bacon and the sweet with the chocolate goes great together.

What I thought of the Penn State Pretzels

I opened a pack of the maple bacon pretzels when my little ones were at school,wrong thing to do as these are so moreish, after I turned my back my oldest son said "woo what are these" and started to munch away too.  They taste delicious with a nice strong taste of bacon and a slight taste of maple these pretzel taste lovely,fresh and crunchy. With the rest of the pack I quickly covered some in chocolate to try some sweet Pretzels with my other 3 children when they arrived home from school. Now they have finished school for the holidays I'm sure we will have fun trying out some of the other recipes.

We opened the sour cream cheese to have with our sandwiches last night at tea time, same as the maple bacon, taste lovely,fresh and crunchy and we all loved the flavour.

 Both flavours taste great and all 6 of us loved both packs the pretzels, which is rare in our house to all give a product the thumbs up.

 Priced at around £1-49 for a 175g big sharing bag of pretzels the delicious baked pretzel knots get a-

 5/5 from all of us for taste,quality and value...

About this review-

 I was sent 3 pack of pretzels to try out for the purpose of this review. I was not paid for this post and all thoughts on the snacks are my own honest option ...

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Sausage And Tomatoes Envelopes ...

Makes 12

You will need 

For the pastry

  • 1 tsp mixed herbs
  • 225g sieved flour
  • Pinch of salt
  • 50g Lard
  • 150g Margarine
  • Cold water to mix ( about 3-4 tbsp )

For the filling

  • 6 sausages cut into half
  • 2 large tomatoes cut into 12 slices not including ends

For the glaze

  • 1 egg mixed together
  • 1 tsp of mixed herbs


  • In a bowl mix the flour, herbs and salt together.
  • Cut lard and margarine into cubes and stir in.
  • Slightly rub together.
  • Add water a tablespoon at a time until all mixed together.
  • Roll out onto a floured surface into a long rectangle.
  • Fold into 3.
  • Repeat the rolling out and folding 3 times.
  • Cover pasty and leave in fridge for about 15 minutes.
  • Grease 2 baking trays.
  • Roll pasty into long rectangle.
  • Lay 12 piece of tomatoes onto pasty spacing well and place sausage on top of tomatoes.
  • Cut pasty into 12 pieces.
  • Slightly roll each pasty out so you can cover sausage with 4 corners like a envelope.
  • Glaze corners to stick down.
  • Place envelope sides down on baking trays and glaze tops.
  • Prick the tops of parcels with a fork.
  • Sprinkle few herbs over.
  • Bake on a pre heated oven 200c  for about 25 - 30 minutes until golden brown.

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Chicken Liver Pate With Tomato Salad ...

Serves 4-6

202 calories / 15.6g fat per portion

  • 250g (9oz) chicken livers
  • 110g (4oz) Kerrygold butter, now softer
  • 50g (2oz) peeled and finely chopped shallots
  • 1 clove garlic, peeled and finely chopped
  • 2 tsp chopped thyme leaves
  • 75ml (3fl oz) port
  • Salt and ground black pepper
  • Tomato salad, to serve
  • Melba toast, to serve
  • First trim off any greenish or white sinewy bits from the chicken livers.
  • Melt 15g (½ oz) butter in a large frying pan on a low–medium heat and, when it starts to foam, add the chicken livers. 
  • Cook for 2–4 minutes on each side; cooking time will depend on the thickness of the livers, but they should still be slightly pink inside. 
  • Remove the livers to the bowl of a food processor and set aside.
  • Melt further 15g (½ oz) butter in the same frying pan over a medium heat, add the shallots and garlic and cook for 6–8 minutes until slightly golden. 
  • Tip in the thyme, port and brandy and continue to cook until the liquid has reduced to approximately 2 tablespoons. 
  • (Be very careful when adding the alcohol, as it may flame, so stand well back and make sure you pre-measure it – don’t hold the bottle of brandy or port directly over the hob.)
  • Place the shallot mixture in the food processor with the chicken livers, making sure to scrape the pan to get all the juices in. 
  • Whiz everything together until smooth then allow to cool completely. 
  • Cut half of the remaining butter into cubes and add to the chicken livers, whiz together again and season to taste.
  • Spoon into a serving bowl and smooth the top. 
  • Meanwhile, melt the remaining butter and pour a thin layer over the surface. 
  • Cover with cling film, and chill in the fridge until set. 
  • Allow to come up to room temperature before serving with tomato salad and melba toast.
  • Make in individual pots or ramekins if you prefer. 
  • Keep chilled and eat within 2 days.
Recipe and photo credit by-
This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold

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Moroccan Beetroot & Herb Salad with Rachel’s Organic Natural Yogurt Dressing...

Serves 4

Preparation time: 10 minutes
Cooking time: none

You’ll need
  • 750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges
  • 250g baby spinach leaves, washed & well drained
  • Large bunch fresh mint, roughly chopped
  • Large bunch coriander, roughly chopped
For the dressing
  • 250ml Rachel’s Organic Natural Yogurt (either low fat or full fat)
  • 2 tsp cumin seeds, roughly ground
  • 1 clove garlic, crushed
  • Sea salt & freshly ground black pepper
What to do
  • In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.
  • Make the dressing in a small bowl by mixing all the ingredients together. 
  • Season to taste with sea salt and freshly ground black pepper.
  • Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.
About this post-

Recipe and photo credit by- Love Beetroot

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WIitche's Ribs With Vampire Toast....

Enjoy a scary savoury treat at your Halloween party

Sticky, glossy and very tender, these witches’ ribs make a perfect Halloween treat to nibble on after trick or treating.

Serves: 4

Prep time: 20 minutes

Cooking time: 1 hour

For the ribs

  • 55ml soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sweet chilli sauce
  • ½ tbsp sesame oil
  • 50g (2oz) Lyle’s Trick Or Treacle
  • 1½ rounded tbsp Tate & Lyle’s golden caster sugar
  • 2 cloves garlic, peeled & crushed
  • 2 x 500g pork loin rack of ribs

You will also need a large deep roasting tin lined with foil and some Halloween cutters.

For the toasts

  • 4 slices white sliced bread
  • Vegetable oil,for frying
  • Salt


  • Combine the soy, hoisin and chilli sauces with the oil, treacle, sugar and garlic in a shallow non-metallic tray.
  • Add the pork ribs and turn them in the marinade to coat.
  • Set aside for at least 1 hour, or overnight, covered in the fridge.
  • Turn occasionally.
  • Preheat the oven to 170°C/150°C Fan, 300°F, Gas Mark 3.
  • Half-fill the roasting tin with cold water and place it on the bottom of the oven.
  • Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water.
  • Transfer the remainder of the marinade into a small bowl.
  • Roast the ribs for 1 hour, generously brushing the ribs every 15 minutes with the marinade.
  • After 30 minutes turn the ribs over and continue basting as before.
  • Watch carefully during the last 10 minutes to make sure they don’t caramelise too much.
  • Whilst the ribs are cooking, stamp out shapes using the Halloween cutters.
  • Heat a little oil in a frying pan over a moderate heat then add the bread and quickly fry for 3-4 minutes or until crisp and golden.
  • Remove to a plate lined with kitchen paper to drain and sprinkle with salt.
  • Remove the ribs from the oven to a chopping board, slice and serve with the toasts.

Recipe and photo credits by Lorna Wing for Lyles

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Beetroot And Butterbean Hummus...

Serves 4-6
Preparation time: 10 minutes
Cooking time: none

You’ll need
  • 250g cooked beetroot dipped in vinegar (not pickled)
  • 1 tin butterbeans (410g), drained & rinsed
  • 1-2 cloves garlic, crushed
  • Small bunch fresh chives, finely chopped (reserve a few for garnish)
  • 3tbsp extra virgin olive oil
  • Sea salt & freshly ground black pepper
What to do
  • Chop the beetroot into small dice, set aside in a medium bowl.
  • In a food processor blitz the butterbeans with the garlic, chives and olive oil. 
  • Season to taste with sea salt & freshly ground black pepper.
  • Transfer into the bowl with the beetroot and gently fold through to mix. 
  • Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives. 
  • Serve as a dip with pitta crisps, or part of a salad lunch spread.
Recipe and photo credit by-  Love Beetroot

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Summer Coleslaw...

The ultimate picnic salad, combining white and red cabbage, carrot, red onion and radishes; smothered in a yogurt and herb dressing.


  • 2 carrots, peeled and grated
  • 200g red cabbage, shredded
  • 200g white cabbage, shredded
  • 2 red onions, finely sliced
  • 3 radishes, sliced
  • 200g Rachel’s low fat natural yogurt
  • 2tsp lemon juice
  • 2tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped chives
  • 1 tsp chopped mint
  • Salt and pepper

Serves : 4-6

Preparation time: 15 minutes


  • Add all the vegetables in a large bowl. 
  • In a separate bowl add the yogurt, lemon juice, oil and mustard and mix well.
  • Add the herbs and mix again. 
  • Season to taste.
  • Serve immediately.


  • Try the coleslaw with cold meats, burgers, jacket potato or pizza.

Protein 3.6g,
Carbs 10.2g,
Fat 13.5g,
Sat Fat 2.3g,
Fibre 3.5g,
Sugar 9.3g,
Salt 0.1g


Recipe and photo credit by- Rachel's

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Summer berry salad...

Light, tangy and a great alternative to the more usual mayo dressed chicken salads.

Serves 4-5
Preparation time: 20 minutes
Cooking time: 25 minutes

What you need
  • 4 chicken breasts about 150-175 g (5-6 oz) each
  • 1 tablespoon runny honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon multicoloured or black peppercorns, coarsely crushed
  • 2 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • Little salt
  • 150 g (5 oz) raspberries
  • 2 x 120g bags mixed salad leaves with red chard and beetroot strips
  • 3 tablespoons fresh chopped chives or parsley to decorate, optional
  • Preheat the oven to 200oC/fan 180oC/Gas Mark 6. 
  • Line a roasting tin with foil and add the chicken breasts in a single layer then fold the edges of the foil up around the chicken to make a dish. 
  • Mix together the honey, mustard and peppercorns with 1 tablespoon of vinegar, 1 tablespoon of oil and a little salt then spread over the chicken, turning to coat both sides thinly.
  • Roast for about 25 minutes until golden brown and the juices run clear when chicken is pierced with a knife in the centre.
  • Crush half the raspberries with a fork then mix with the remaining vinegar and a little salt and pepper then whisk in the remaining oil. 
  • Sieve to discard the raspberry seeds. 
  • Add the salad leaves to a serving bowl, toss with the dressing then sprinkle with the remaining raspberries.
  • Cut the hot chicken into thin slices, toss through the salad, drizzle with the juices from the foil then sprinkle with the chopped herbs if using and serve immediately

Credits : Seasonal Berries

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French Goat's Cheese Mini-Log, Rosemary And Green Olive Muffins...

Today I'm sharing this recipe post by By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

These muffins make a great Saturday afternoon tea time treat, fantastic lunch box filler or picnic hamper favourite. They really are seriously easy to make.

Makes 12 muffins Prep time 20 minutes

Cooking time 20 minutes Oven temp 200oc

Approximate cost per muffin: 21 pence

  • 75g mild ripe French goat’s cheese mini-log (rind removed)
  • 275g plain flour
  • 1 tbsp baking powder
  • 2 large eggs
  • 250mls milk
  • 1 tsp salt
  • 50g chopped pitted green olives
  • 2 tsp chopped rosemary, plus a little extra for garnish
  • Pre-heat the oven to gas mark 6, 400°F (200°C) while you make the basic muffin mixture.
  • Sift the flour, baking powder and salt into a large bowl.
  • Beat one egg and whisk it together with the milk.
  • Fold the mix into the flour. 
  • Add the crumbled French goat’s cheese mini-log, chopped olives and chopped rosemary.
  • Arrange you muffin cases in a tray and spoon in the mixture to the top of each case.
  • Beat the other egg and gently brush the top of each muffin.
  • Garnish with a small sprig of rosemaryBake for about 20 minutes, or until well risen and golden.
  • Remove the muffins from the tins and leave to rest for a few minutes before eating!
Recipe and photo credit by-  French goats cheese

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Cream of peppers, oregano and parmigiano...

  • 1 yellow and 1 red pepper, de-seeded and diced
  • 1 shallot, finely chopped
  • 1 tbsp oregano
  • 100 gr grated parmigiano
  • 4 tbsp extra virgin olive oil
  • 400 gr of Garofalo Penne Rigate

  • Place oil and shallots in a frying pan and sauté gently making sure shallots don’t brown (as they become bitter).
  • Add the peppers and sauté until very tender; if the mix becomes too dry add some boiling water (a glass will do).
  • Season to taste (please remember that extra salt will go in with the parmigiano, so don’t overdo it).
  • Place the sauce in a food processor and blitz to a cream, add the oregano.
To cook the pasta
  •  Use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.
  • The golden rule for cooking pasta properly is to use 1 litre of water for every 100 gr of pasta! 
  • Don’t bother adding ANY oil (it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn’t stick.
  • Place the sauce on the drained pasta, stir well and add plenty of grated parmigiano. 
  • You may wish to add a splash of extra virgin olive oil. 
  • Serve at once and enjoy this most flavoursome, light and inexpensive dish.
  • This is a wonderfully tasty sauce and its creamy consistency makes it ideal with the penne: some (but crucially not all) of the sauce finding its way into each penna!
Recipe and photo credit by- Garofalo Pasta

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


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...

  • 100g Margarine
  • 200g Clear honey
  • 200g Rolled Oats
  • 100g Cornflakes
  • 50g Bran flakes
  • 100g Chopped almonds
  • 100g Raisins
  • 50g Ddesiccated coconut

  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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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

  • 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
  • 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

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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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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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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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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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Mozzarella Treasure Hunt Salad...

  • 300g selection of organic fresh crispy salad leaves – beetroot leaves, rocket and little gem
  • 250g organic buffalo mozzarella ciliegine (small cherry-sized balls)
  • 50g seedless red grapes
  • 50g orange-fleshed melon
  • Half ripe avocado
  • 25g walnuts
  • 25g pine kernels
  • 1 parge slice sourdough bread
  • 1 tbsp mostarda di frutta (an Italian condiment consisting of fruit preserved in a mustard-flavoured syrup)
  • 30ml extra virgin olive oil
  • 2tbsp freshly squeezed
  • Lemon juice
  • Half tsp honey
  • Lightly toast the sourdough bread and cut into cubes
  • Carefully fry the walnuts and pine kernels
  • Then all you need to do is assemble your ingredients and scatter them through a generous helping of salad leaves.
  • I prefer to assemble rather than toss the salad, as you can be a bit more precise and concentrate on the presentation.
  • But in the end it’s your salad, so just enjoy it!
  • Serve in lovely wide, white dishes with a simple dressing of the best-quality organic
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Recipe and photo credit by- Why I Love Organic

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Creamy Chestnut And Parsnip Soup...

Serves 4

  • 5 medium-sized organic parsnips
  • 1 tbsp plus 1 tsp rapeseed oil
  • 2 black peppercorns, crushed
  • 25 chestnuts
  • 1 small onion, peeled and finely diced
  • 2 cloves of garlic, peeled
  • 1 small apple, peeled and finely diced
  • 750ml chicken or vegetable stock
  • 100ml whole milk
  • 50ml pouring cream
  • Preheat the oven to 220°C, Gas mark 7.
  • Peel the parsnips. 
  • Cut into rounds – larger ones for the skinny end of the parsnip and thinner ones as you work your way to the top.
  • Tumble them into a roasting dish and top with 1 tbsp rapeseed oil and the crushed peppercorns.
  • Roast in the oven for 30 minutes until tender but not browned.
  • Score the chestnuts with a little cross. 
  • Place in a baking dish and roast in the oven for 20 minutes.
  • Shell the roasted chestnuts, cover with a cloth to keep them warm and moist, and set aside.
  • Heat 1 tsp rapeseed oil in a pan then sauté the onion, garlic and apple until tender but not browned.
  •  Pour over the stock then add the parsnips and their juices, and the shelled chestnuts. 
  • Simmer for 10 minutes.
  • Mix the milk and cream together.
  • Take the pan off the heat and blend it with a hand blender, slowly adding in the milk/cream until the mixture is a pureé. 
  • For a really silky-smooth texture, pass the soup through a fine-mesh sieve.
Recipe and photo credit by- Why I Love Organic

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