It is quick and healthy. My kids think it is a homemade slush puppie and I will usually have one for breakfast. This particular smoothie has mango, berries, milled linseed with goji sunflower and pumpkin seeds, wheatgrass, beet powder, chia topped with orange, carrot and pineapple juice. I tend to chop up and freeze any fruit that is too ripe to eat. I always have berries, pineapple, mango, banana and even slices of lemon in my freezer. All you need is to take a handful of whatever you fancy that day to make your smoothie. I also have packets of linseed mix, wheatgrass powder, chlorella powder, beetroot powder and chia seeds in the cupboard. As for the juice, I use cocnut water a lot but you can also use milk ( soya, almond, rice and etc) and yogurt too. I don’t usually add the extra powder and seeds for my kids. I don’t have a particular recipe as such I just make whatever I find in the freezer and cupboard that day. Enjoy!!!
This is so simple to make. All you need is a good cut of pork belly (approx 1kg for 4 -6 people). To guarantee amazing cracklings, cover the skin with salt. Then place the meat on a rack and into a deep tray. Pour approx 1/3 of water into the tray and put into the oven (fan) at 180C for approx 30 mins. When the salt starts to form a crust, take the meat out and remove the crust. Top up water if necessary. Place the meat back into the oven and then turn it up to 230C for another 20 mins. Once cooked take it out of the oven and rest for about 15 minutes. I normally cut the pork (skin side down) into small bite size pieces with a chopper. I serve this with plain boiled rice, steamed vegetables and sweet chilli sauce or soya sauce. So easy and my kids love it.
I love Padstow it is just beautiful and the kids love spending the week down there. So much to do and so much to see and best of all we get to go to visit Rick Stein’s restaurants. This time we managed to book a table at his seafood restaurant as my younger child is finally old enough to go. I am very lucky that my kids will eat anything and willing to try anything. We all ate some sort of form of seafood and this was what I had. I can just taste all the flavors again just by looking at this picture. Yummy and I hope everyone is enjoy their summer!!!
I recently spotted this (chinese pork meat) in my local supermarket. Of course I have to just buy it. My kids love this fried and then dip in mayo to eat, just like how it was served to me as a child in Hong Kong. We normally have this at dinner time, accomplished with some Chinese veg in oyster sauce, steamed fish (seabass/salomn/cobbers) with spring onions and ginger, steamed rice with a fried egg on top. Cheap, quick and the best Chinese meal ever. (And definitely authentic!!!)
I love to make these bites for my kids to eat as a snack or serve with ice cream as a treat. So easy to make and my husband and my in laws love them too!!!
In a large bowl, simply add a handful of your choice of seeds (I like pumpkin and sunflower), raisins, chopped nuts, chopped dried fruits, a large spoonful of wheat bran, peanut butter, honey and chocolate spread.
Mix well and roll into bite size balls. Finish off with rolling the balls into some desiccated coconut. You can put them into the fridge to set them a little but it’s optional.
I was invited to a cocktail night at a friend’s house recently. There were 7 couples attending and the idea was that each couple has to come up with a cocktail for everyone to drink. This time each couple was sharing a drink cos after the last cocktail competition night, we thought that it would be more sensible to share! Each cocktail will be judged by taste and presentation. And the host will decide the winner/loser prize.
I (aka my husband and I ) have decided to make a cucumber gin cocktail and also a gin and tonic jelly. Both cocktails are gin based as I love gin. You can find the recipes for both cocktails below –
Cucumber and Gin Cocktail
3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
200ml cup water
175ml ml gin
100ml cup lime juice
3 tablespoons sugar cane syrup,
Edible flowers optional
Please note that the above measurement are approximate.
Peel and chop the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lime juice and syrup to the cucumber juice; stir until the syrup is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and edible flower.
Gin and Tonic Jelly
Based on Nigella’s recipe but I have put the jelly into individual mold instead. I also added the edible flowers before putting them into the fridge to set.