Mother’s Day ❤

❤❤❤

I love my Mum to the moon and back times a trillion, as I am sure everyone else does (there own Mum obviously, not mine – although if you met her I’m sure she’d catch a little place in your heart). I think it’s great that we have a special day each year to celebrate all the hard work and efforts our Mum’s (and Dad’s) put into helping us all achieve our dreams.

However, I am a big believer that every day should be special for our Mum’s and they should be treated like the Queen’s they are. I try my hardest to do this and don’t get me wrong, I have bad days where I snap at my Mum for something minimal or irrelevant, but I try to make my Mum to feel special every day – it means a lot to me.

So, my mum is addicted to sugar – there is no way I can sugarcoat it (excuse the pun) it’s a fact! She’d eat sweets all day long if she could and she’s not fussy, any sweet will do! A few weeks back my Mum decided to give up sugar (bad, naughty sugar) and I have to take my hat off to her… she’s doing AMAZING! She hasn’t had one sweet, biscuit or dessert! I’m insanely proud, not only because she’s my Mum and anything she achieves I clearly think is fantastic but, her will power and determination has shone through! Go Mum!

For Mother’s Day I’ve made these beautiful meringue kisses 💋. Surely she can have a sugary treat on this day!


They are super easy and have a real wow effect. You can build them up to make a lovely eaten mess dessert, simply have them with fruit or be extra naughty and enjoy one for breakfast with your Mum!

The recipe is below, you can use any food colouring you like – even make a mixture if you want to show off your skills!

Meringue Kisses
Makes 30
Time to Make: 1 hour 30 minutes

Ingredients:

  • 75g icing sugar
  • 75g caster sugar
  • 2 tsp strawberry jam or your Mum’s favourite
  • red food colouring gel or your Mum’s favourite colour
  • 3 medium egg whites, at room temperature

Method:

  1. Line two baking trays with baking paper. Heat oven to 120C.
  2. In a bowl, whisk the egg whites until they form stiff peaks, using electric beaters (if you have one). Combine the two sugars in a separate bowl and add about a third of the mixed sugars, until totally combined and stiff. Slowly add the remaining sugar until you have a glossy meringue that holds stiff peaks.
  3. In a separate bowl, mix together your chosen jam and food colouring.
  4. Pop your piping bag inside out (I usually put mine into a pint glass and fold over the edge to allow me to reach inside), using a spoon paint three lines of your coloured jam mixture from the top to almost the end of the bag. Pop your meringue mixture into the bag once your lines are drawn and twist the end to close.
  5. Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. You will see a striped pattern created in the meringue from the jam.
  6. Put in the oven for 1 hour – try not to open the door as this may cause them to crack. Leave to cool in the oven with the door closed for as long as possible.
  7. When ready to eat, serve with whatever your Mum like. Fresh fruit, cream, ice-cream etc.

Happy Mother’s Day ❤

 

 

 

 

Hoummus…

The trendiest dip? 

It gets an invite to every party, it is always being restyled and everyone loves it! 

It’s such an easy food product, works great as a snack for those awful hunger pains that strike upon us at either 11am or 3pm, works perfectly with lunch or dinner and goes down a storm at any social event that require the famous ‘nibbles’. 

Supermarkets sell hoummus in handy small pots which are great, however, have you ever thought of making it yourself? It SO easy, I promise you. Once you’ve made your own, you won’t go back. 

You can dress it up/down as much as you wish, start with the base of standard hoummus (recipe below), and add your chosen ingredients (sun-dried tomatoes, Chinese five spice, olives). 


Basic Hoummus:

Time to make: 10 minutes

Ingredients

200g drained tin chickpeas

1 tbsp garlic infused oil 

1 tsp cumin powder 

3 tbsp water 

2 tbsp lemon juice 

3 tbsp tahini paste 

Method

1. Combine all ingredients in a food processor and pulse until a smooth paste has formed. 

2. Taste to ensure all combined and add extra ingredients if you feel it’s needed. 

3. Serve with your chosen component (pitta, crackers, crudies). 

I promise it was easy! Happy hoummus making! x

Gousto…now you’re cooking!

Ok, so who’s heard of Gousto?

A few weeks back my mum thrust a leaflet under my nose asking for my opinion. After reading through the brightly coloured piece of paper I instantly wanted to find out more. On the internet I went and found out more about the world of Gousto…what a genius idea. Four meals – all the ingredients you need, delivered to your door in an insulated box on the day you request.

Straight away I ordered a box, I just had to try it out. I made sure my diary was pretty clear and I would definitely be available to eat the meals that week (that’s the only problem with having a hectic lifestyle – with products like this I cannot guarantee I will always be home to use the ingredients by their sell-by date).

Once entering your postcode and selecting your delivery date I was able to pick the meals and quantity (both persons eating and number of meals) I wanted…oh my gosh this was hard!!! So many of them sounds delicious my mouth was watering as I clicked the ‘add to my basket’ button!

Minimal days later my box arrived, neatly packaged and every item was labelled clearly in separate little pouches – oh another bonus point, all meat is sourced here in Britain – I love that. Also in the box we’re my chosen recipes with clear instructions and photos guiding me on each step of the process.
 

I cooked my first meal – Chicken Katsu Curry. (Yep, you read correctly, homemade Wagamama’s!!) The recipe card was easy to follow, every ingredient was measured out exactly in the packet provided so I had no faffing around with scales. A small amount of chopping but hey, that’s what makes you feel like a chef, right?!

Well the outcome was outstanding, flavours incredible and taste just out of this world. I felt like a full blown chef! I couldn’t wait for my next meal…I literally ran home the next evening!!!

Order your box today and I promise you won’t be disappointed, use code PROMO25 or follow this link for £25 off your first box – that’s basically equivalent to two meals free!!

Test it out and let me know your thoughts I’d love to see what you guys think!

British Pie Week…

Best week of the year? 

I have really enjoyed seeing everyone’s pie creations this week. It’s so nice to see people thinking outside the box and also sticking to the old traditional English pies! 

I stuck to a family pie tradition (A Nana Classic) and can’t wait to share it with you. At every family event it’s without doubt that my Nana is asked to make this pie (she also makes extra pies so everyone can take home a doggy bag – that’s how good it is!). It’s so simple, rather easy and just heavenly… you’ll be going back for seconds let me tell you. 

Cheese, Tomato and Onion Pie… see I told you it was simple! It’s exactly what is says on the tin, finely sliced layers of tomato and onion encased in mouth watering melted cheese, oh and did I mention the pastry also contains cheese?! It’s fair to say if you don’t like cheese, I’m sorry this recipe isn’t for you. Although, you could be creative and use something different such as pesto. 

Next time you have an event, make this and I promise people will be demanding you make more! 

Everyone loves to brunch…

Don’t they? 

So my cousin announced that she was coming over on Sunday around 11am and ‘expected breakfast!’ This is typical her, a bit like me, always thinking about food!

11am, slightly awkward time isn’t it? It’s too late for breakfast but too early for lunch so brunch it would be! My only issue with brunch is I’m starving around 3pm, so I find myself snacking until dinner time! Annoying, but it’s a Sunday so what the hell!!

Now, she – my cousin, Molly, will be running the Brighton marathon in April in memory of our fantastic Grandad. Given the imminent timing I was very much doubting she been keen on the idea of fry up (although, as much as we deny it, everyone loves a traditional English fry up) so I thought I’d do a little experimenting a make some egg muffins. 

I looked in the fridge and pulled out some bits and pieces that were left over from mid week meals – cherry tomatoes, mozzarella, rocket, chorizo etc 

I grabbed my muffin tin and began to concoct something that I had no idea of what the outcome would be… Well it was AMAZING. I was delivered full blown 5 stars from Molly! 

The egg muffins had a runny yoke and delicious flavouring from the juices of the chorizo. Perfect brunch material! 

Here’s my recipe, feel free to add anything you fancy, just make sure they are too jam packed as you don’t want your egg to overflow! 

Egg Muffins:

Total time : 25 minutes 

Makes 6 muffins

Ingredients:  

2 handfuls of rocket 

24 fine slices of Chorizo

6 tsp small mozzarella cubes

6 cherry tomatoes, halved 
1. Set your oven to 180c, greaseproof your muffin tin. 

2. Place a small handful of rocket into each muffin hole and press down gently to create a ‘base’. 

3. Next, layer 4 chorizo slices around the edge of each muffin hole and fill with a tsp of mozzarella and 2 halves of cherry tomato. Do this for each muffin hole until all 6 are filled. 

4. Carefully crack an egg into each of the muffin holes and season to your liking. 

5. Place the muffin tray into the oven for 12 minutes if you like your yoke runny or 15 minutes if you prefer a harder yoke. 

6. Once ready, carefully removed from the muffin tray and serve with either a handful of rocket or on toast – the choice is totally yours! 

Enjoy!