Sunday, 11 September 2016
Saturday, 2 January 2016
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.
Tuesday, 10 December 2013
Sunday, 10 November 2013
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.
Sunday, 23 December 2012
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.
( They always disappear first)!!
Or just the plain (shops own brand) pretzels!!
We were interested to find out what the flavoured Penn State wheat and potato pretzel knots tasted like.
Always up for a challenge!!
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.
Wednesday, 5 December 2012
Friday, 30 November 2012
Saturday, 10 November 2012
Preparation time: 10 minutes
Cooking time: none
Saturday, 6 October 2012
Sticky, glossy and very tender, these witches’ ribs make a perfect Halloween treat to nibble on after trick or treating.
Prep time: 20 minutes
Cooking time: 1 hour
Tuesday, 11 September 2012
Thursday, 14 June 2012
Thursday, 17 May 2012
Thursday, 19 April 2012
Today I'm sharing this recipe post by By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador.
French Goat's Cheese Mini-Log, Rosemary And Green Olive Muffins...
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 minutesCooking time 20 minutes Oven temp 200oc
Approximate cost per muffin: 21 pence
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!
Friday, 16 March 2012
Monday, 27 February 2012
Friday, 24 February 2012
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
Tuesday, 7 February 2012
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
Saturday, 4 February 2012
Crayfish, Gruyere and Sun-blush Tomato Tart served with Wild Rocket and Toasted Kernels...
Friday, 3 February 2012
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