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Saturday, 2 January 2016

Naan Breads Pizza..

1 lunch idea I can always get the 2 younger children helping me to make and that is Naan bread pizzas. They are quick and easy to make and so tasty too! This is one fun after school snack that sometimes we make when dad is working late to keep us going till dinner. 

This recipe also inspired my old 2 who are at uni to make as a dinner too. They just add lots of cooked meat or tuna and different vegetables onto theirs. They also make them for friends and they love the idea so much they start making their own too.

Makes 4

Tuesday, 10 December 2013

Cauliflower Cheese And Ham Tart...

Serves 6 lunch portions
Prep Time 15 mins
Cooking time 45 mins

Sunday, 10 November 2013

Parmigiano Reggiano and Spinach Muffins...

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

Sunday, 23 December 2012

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.

Wednesday, 5 December 2012

Tuesday, 11 September 2012

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


Thursday, 14 June 2012

Summer Coleslaw...

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


Thursday, 17 May 2012

Summer berry salad...

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


Thursday, 19 April 2012

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


Tuesday, 7 February 2012

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!

Wednesday, 1 February 2012

Hearty Kale and Butter Bean Winter Soup...

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 4

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