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!

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! 

It’s the day for love…

Singleton’s hate it, loved up couple’s love it, you guessed it, St Valentine’s Day!

I’m not one for going crazy on occasions like this, however, I do think it’s cute to send a little card or make a yummy treat for the one you love!

Today, I have made these adorable heart shaped jammy dodgers, who doesn’t love a jammy dodger?! You just can’t go wrong (unless you burn them of course!!). They take no time at all and can be cut into any shape you desire :). Easiest Valentine’s gift ever? I think so.

Here’s the recipe, remember, you can use any shape or jam you fancy (whatever your loved one likes the most ;)):

Heart Shaped Jammy Dodgers:

Total Cooking Time: 45 minutes
Makes 20 biscuits

Ingredients:

Biscuits:
125g butter
55g caster sugar
180g plain flour

Filling:
Strawberry Jam

Method:

  1. Heat the oven to 180c and line two flat sheet trays with baking parchment.
  2. Beat together the butter and sugar until smooth.
  3. Stir in the flour until a paste has formed and you can make your dough into a ball.
  4. On a floured surface, roll out your dough until 1cm thick.
  5. Using your shaped cutter, cut out 20 biscuits. Put 10 of the biscuits on the baking tray and set aside. With the remain 10 biscuits use a smaller shaped cutter to removed the middle section. Put these onto your second baking tray.
  6. Put both trays into the fridge and allow to chill for 10 minutes or so.
  7. Once chilled, bake in the oven for 15 minutes or until golden brown.
  8. When ready, leave to cool completely.
  9. Take one of your full shapes and spread over a generous serving of jam, place a biscuit with the middle cut out on the top to acheive the jammy dodger biscuit.
  10. Sprinkle with icing sugar and repeat process with your remaining biscuits.

Rhubarb season is nearly upon us…

Another love it or hate it ingredient?

This beautiful brightly coloured vegetable, that was traditionally used for medical reasons in China, is now used in so many of our fantastic  food dishes.

The home of Rhubarb here in United Kingdom, is commonly known as the Rhubarb Triangle – a nine-square mile area in West Yorkshire. They have a brilliant Festival to celebrate the local speciality – Drink and Rhubarb Festival which is on 17th – 19th February. If you are in the area, I would definitely recommend popping in to get some new ideas on how to make the most of this wonderful vegetable!

Whilst we all associate Rhubarb with Crumble, it is also great as a jam – Rhubarb and Orange Jam, or a compote over some natural yogurt and granola (stages 1-2 of the recipe below, allow to cool and store in an airtight container in the fridge for up to a week), or simply on its own with a dollop of custard.

I picked up some rhubarb myself after stumbling across it in Marks & Spencer’s this weekend, the vibrant long stalks caught my eye and memories of the sharp and sweet sensations your mouth triggers when you eat it instantly made my mouth water. Memories of my Nana’s wonderful Rhubarb Crumble she used to make me on a cold, wintery Friday evening came flooding back and I instantly thought I have to recreate this!

So, that is exactly what I have done.. see below the simple, quick and easy recipe for a traditional Rhubarb Crumble, I have also adapted this hearty dessert by introducing new and complimenting flavours – Rhubarb and Amaretto with Almond Crumble, Rhubarb and Ginger Crumble and finally Rhubarb and Cinnamon Crumble.


Rhubarb Crumble:

Total Cooking Time: 50  minutes
400g Fresh Rhubarb
75g Caster Sugar
140g Self-Raising Flour
85g Butter – Chilled and chopped into 1cm chunks
50g Brown Sugar – Muscavado or Demerara (for extra crunch)
  1. Wash and trim your Rhubarb stalks, then cut into 4cm chunks.
  2. In a saucepan, pour in the caster sugar and your Rhubarb, put the heat on low and allow the Rhubarb to soften for 15 minutes, once done it should be soft but still holding its shape.
  3. In a mixer or mixing bowl, combine your self-raising flour with your butter, with your fingers massage the flour and butter together until a sandy texture is achieved.
  4. Add your chosen brown sugar into the dry ingredients and mix until combined.
  5. Transfer your Rhubarb into an over proof dish, draining some of the excess moisture if you feel there is too much. Scatter your crumble mixture over the top of your Rhubarb, for that extra crunch to your crumble you can sprinkle a little more sugar on the top.
  6. Pop your masterpiece into the oven on 180C for 30 mins.
  7. Once golden and bubbly, serve with custard, cream or ice-cream.

Rhubarb and Amaretto with Almond Crumble:

Total Cooking Time: 50  minutes
400g Fresh Rhubarb
75g Caster Sugar
2 tbsp Amaretto Liquor
140g Self-Raising Flour
85g Butter – Chilled and chopped into 1cm chunks
50g Brown Sugar – Muscavado or Demerara (for extra crunch)
50g Flaked Almonds
  1. Wash and trim your Rhubarb stalks, then cut into 4cm chunks.
  2. In a saucepan, pour in the caster sugar, Rhubarb and Amaretto Liquor, put the heat on low and allow the Rhubarb to soften for 15 minutes, once done it should be soft but still holding its shape.
  3. In a mixer or mixing bowl, combine your self-raising flour with your butter, with your fingers massage the flour and butter together until a sandy texture is achieved.
  4. Add your chosen brown sugar and flaked almonds into the dry ingredients and mix until combined.
  5. Transfer your Rhubarb into an over proof dish, draining some of the excess moisture if you feel there is too much. Scatter your crumble mixture over the top of your Rhubarb, for that extra crunch to your crumble you can sprinkle a little more sugar on the top.
  6. Pop your masterpiece into the oven on 180C for 30 mins.
  7. Once golden and bubbly, serve with custard, cream or ice-cream.

Rhubarb and Ginger Crumble:

Total Cooking Time: 50  minutes
400g Fresh Rhubarb
75g Caster Sugar
1 tbsp Grated Ginger
140g Self-Raising Flour
85g Butter – Chilled and chopped into 1cm chunks
50g Brown Sugar – Muscavado or Demerara (for extra crunch)
  1. Wash and trim your Rhubarb stalks, then cut into 4cm chunks.
  2. In a saucepan, pour in the caster sugar, Rhubarb and grated ginger, put the heat on low and allow the Rhubarb to soften for 15 minutes, once done it should be soft but still holding its shape.
  3. In a mixer or mixing bowl, combine your self-raising flour with your butter, with your fingers massage the flour and butter together until a sandy texture is achieved.
  4. Add your chosen brown sugar into the dry ingredients and mix until combined.
  5. Transfer your Rhubarb into an over proof dish, draining some of the excess moisture if you feel there is too much. Scatter your crumble mixture over the top of your Rhubarb, for that extra crunch to your crumble you can sprinkle a little more sugar on the top.
  6. Pop your masterpiece into the oven on 180C for 30 mins.
  7. Once golden and bubbly, serve with custard, cream or ice-cream.

Rhubarb and Cinnamon Crumble:

Total Cooking Time: 50  minutes
400g Fresh Rhubarb
75g Caster Sugar
140g Self-Raising Flour
85g Butter – Chilled and chopped into 1cm chunks
50g Brown Sugar – Muscavado or Demerara (for extra crunch)
1 tbsp Ground Cinnamon
  1. Wash and trim your Rhubarb stalks, then cut into 4cm chunks.
  2. In a saucepan, pour in the caster sugar and Rhubarb, put the heat on low and allow the Rhubarb to soften for 15 minutes, once done it should be soft but still holding its shape.
  3. In a mixer or mixing bowl, combine your self-raising flour with your butter, with your fingers massage the flour and butter together until a sandy texture is achieved.
  4. Add your chosen brown sugar and ground cinnamon into the dry ingredients and mix until combined.
  5. Transfer your Rhubarb into an over proof dish, draining some of the excess moisture if you feel there is too much. Scatter your crumble mixture over the top of your Rhubarb, for that extra crunch to your crumble you can sprinkle a little more sugar on the top.
  6. Pop your masterpiece into the oven on 180C for 30 mins.
  7. Once golden and bubbly, serve with custard, cream or ice-cream.