The Crazy Kitchen: 2018

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Monday, 23 July 2018

Cherry Chocolate No Churn Ice Cream

It's been a crazy busy few weeks, with starting two new jobs, as well as getting stuck into my new gym membership. The weather has been great, which means we've been spending more time that usual sitting in pub gardens and socialising with friends.  We've got holidays to look forward to, and then before we know it we'll be in the thick of the pre Christmas build up!

Before all that though, I'm hoping we've still got a good few weeks of Summer sunshine left, with barbecues and al fresco dining aplenty.

Cherry Chocolate No Churn Ice Cream

Home made no churn ice cream can be the perfect ending to a barbecue, especially as it's simple to make in advance, and if served in a cone there's no additional plates or bowls to wash.

A couple of weeks ago I shared a recipe for Peanut Butter & Pretzel No Churn Ice Cream, which went down extremely well in our household, even with the self confessed peanut butter hating husband.

No churn ice cream made using condensed milk is a simple way to make ice cream, which can be tailored to suit all tastes. To the basic condensed milk and cream base you can stir through your favourite chocolates or biscuits, such as these previous recipes of mine for Chocolate Oreo Ice Cream, After Eight Mint Chocolate Ice Cream and Caramel Ice Cream, or with home grown fruit, such as this Rhubarb Ripple Ice Cream.

This Cherry Chocolate Ice Cream was also extremely to make, made with fresh seasonal cherries, dark chocolate chunks, and a little Nutella.
Cherry Chocolate No Churn Ice Cream

Cherry Chocolate No Churn Ice Cream


Cherry Chocolate No Churn Ice Cream

Once you've made your ice cream you then need to make sure you freeze it at the correct temperature - too cold and you'll need a chisel to serve it, and not cold enough it will begin to thaw.

The arrival of our Samsung American Fridge Freezer from AO came just at the right time for us; in the middle of a heatwave. The large capacity fridge and freezer with all around coolingmeans that even when it's full to the brim, all the food is evenly chilled at the correct temperature, without any warmer or colder spots.

The Brita water dispenser is ideal if you want to have cold water on tap without the need for plumbing in your appliance. The  large water container can be easily filled, and once chilled it dispenses cold water at a touch, without the need to open the fridge doors. Perfect for this hot weather! It's also a bit of a looker..

Samsung RS3000 RS52N3313SL American Fridge Freezer
HANDSOME BEAST






I received the product in exchange for an honest review

Are energy snack balls all they are cracked up to be?

and why it’s best to make your own

The healthy snack industry is big business. For the health conscious who love a sweet treat, energy balls have become the go-to healthy snack to eat on the go. Piled high on the counters of every gym café, the energy snack ball is also the legitimate sweet treat for the exercise crowd. Gym café bars are filled with smug fitness fanatics nibbling away at their protein-loaded healthy snacks.

But, even those not into exercise are biting the energy snack ball craze. Even Deliciously Ella has her own take on supermarket shelves.

Writing in the Los Angeles Times, Holly Van Hare of The Daily Meal says, “Energy balls are a sad excuse for food and I’ll never eat one.” It’s not what you expect from a health-conscious food blogger. But, she does have a point when she says ‘if you want a truffle, eat a damn truffle.”
Van Hare’s objection to the humble energy snack balls is primarily that the ingredients don’t need to be mushed up into a ball to be enjoyed. “I don't need to purée and mould my cashews into tiny balls of food. I can eat them on my own with my very able human hands, thank you very much.”
It’s another good point, but so what if we are fooled into thinking the energy ball is a perfectly good sweet treat or dessert? Surely, it’s better than scoffing a bar of Dairy Milk? Then again, I guess that depends on what is in them.

Source: Daily Burn

What are energy snack balls made from?
Most energy snack balls consist of some combination of dried fruit, usually dates, nuts, and seeds. Additional ingredients include oats, puffed rice or other cereal, coconut, raw cacao, matcha, ginger, cinnamon, nut butters, chocolate chips, honey, agave syrup and vanilla extract. This isn’t an exhaustive list. There are many other additional ingredients, but these are the main contenders.

Are energy balls a good snack choice?
On the whole, yes. Energy snack balls are generally a better alternative than muesli bars, chocolate bars and other refined snacks. However, ingredients in snack balls vary widely, so it’s always important to check the ingredients list before you buy. Try to avoid those snacks containing refined sugar and processed ingredients. Here are the best protein and energy snacks according to Forbes.

While wholefood, raw, natural and energy are all words with a healthy connotation, don’t make the assumption that just because they are mentioned on the packaging, there aren’t hidden nasties inside. Always read the label.

Also, be mindful that many snack balls have a high concentration of dried fruit in them. Dried fruit is highly nutritious, but it contains a high level of the natural sugar, fructose. Eating a lot of fructose isn’t good for you and can have a negative impact on your health. While fruit sugar is better than refined, it’s still not ideal, and something you need to watch out for.

Snack balls have a healthy reputation, but because of their relatively small size it’s easy to think it’s OK to eat more than one. Many nutritionists warn those reaching for the energy snack balls to consider serving size and not go overboard, largely because of the fructose content.

Making your own healthy energy snacks
The internet is awash with recipes for healthy no-bake, energy bites. It may be more convenient to buy them from your gym, local health food store or supermarket, but it’s an expensive habit and much cheaper to make your own. Making them yourself also means you have complete control over what goes in them.

Make a batch and package them up to keep in the fridge. They make a great gift for your health conscious friend, sibling, boyfriend, girlfriend, mum or dad. It’s also a great activity to do with your kids. Take a look at this range of customisable food bags from The Bag Broker, perfect for keeping your healthy treats fresh.

If you don’t have a sweet tooth, there are plenty of savoury recipes you can try. The savoury energy snack ball doesn’t seem to have taken off like the sweet versions, but these are super healthy. Without a piece of dried fruit in sight, they won’t spike your blood sugar either.

The energy snack ball has its place, but ingredients vary widely and some brands are teetering dangerously close to selling themselves as something they aren’t. Is the energy snack ball as deliciously satisfying as scoffing a chocolate bar? Probably not. Just saying. Don’t tell my personal trainer.

In all seriousness, I have to partly disagree with Holly Van Hare. Making energy snack balls at home is decidedly satisfying and there’s something very special about mindful food preparation.

Are energy balls all they are cracked up to be? In most cases, yes they are.

Here are a couple of my own recipes, and whilst they're not 'balls' the ingredients are the same, they are just rolled differently!

Cashew, Date & Ginger Bars

Cocoa Orange Date & Almond Bars

Five Storage Tips for your 2018 Grain Harvest

When it comes to maximising the lifespan of your grains, proper storage is paramount. Even in the relatively mild climate of the UK, entire grain stores can be spoiled by fluctuating temperatures, poor moisture management and failure to identify insect infestations soon enough.

Start the season off properly by preparing your grain storage well in advance, ensuring that you can maintain the quality of your grain and maximise its commercial potential over the following year.

Five Storage Tips for your 2018 Grain Harvest

1. Thoroughly clean your storage units
Cleaning your storage units between each season is essential to keep your crop pest-free. Be sure to repair any damaged areas that may be an ingress for critters of any size – from beetles to pigeons – and fill crevices, cavities and recesses that could provide a hiding spot between seasons. You will also need to clean grain handling equipment and machinery.

If you know you’ve had an infestation in the past, make sure this is completely tackled before refilling your store but keep in mind that use of pesticides will need to be carefully timed so as to avoid residue affecting the crop. If you aren’t sure whether the infestation issue problem persists, installing insect traps around the unit will reveal lingering bugs and mites.

2. Clean your grain
It only makes sense that clean, uniform grain will store better. Once harvested, run it through a grain cleaner to eliminate particulate and unnecessary fibres that can act as insect feed and cause poor aeration during storage. If not removed, these fine materials will be drawn into a dense column at the centre of the storage unit, ultimately causing a concentration of moisture.

Using a grain spreader will also ensure an even distribution of grain in the container, improving aeration and reducing spoilage.

Five Storage Tips for your 2018 Grain Harvest

3. Manage your moisture and temperature levels
If moisture and temperature are not controlled, your entire supply will be at risk of growing mould and fungus and their associated mycotoxins. The moisture content for grain should be no higher than 14.5% (with 13% ideal for long-term storage) and where heat processes are used for drying, the grain should be given sufficient time to cool before sealing. Keeping the temperature below 15°C will minimise grain beetles and mites; 12°C or below will prevent grain weevils from hatching. Keeping your stores at 5°C or lower will kill any surviving bugs, but bear in mind that barley for malting cannot be cooled below 10°C.

Using a storage container with an aeration system will ensure you can control grain temperature throughout the seasons, and you may find it beneficial to install a temperature monitoring system to track your batch over its use.  

4. Avoid cross-contamination
Insects, mites and other pests are rarely introduced from new crops. Instead, they are usually already in the storage container, living on the residues from last year and being carried between stores on contaminated equipment.

Even small amounts of contaminated grain can infect a new bin with an insect infestation or damp problem, so it’s important to screen batches that are being moved to a new container and check that machinery (and storage bins) are completely clean before loading or unloading. If you can tell what type of grain it was previously used for, then it isn’t clean.

Five Storage Tips for your 2018 Grain Harvest

5. Monitor your stores frequently
Checking insect traps, temperature readings and store levels should be carried out weekly, so that any problems can be addressed quickly and grain reserves can be saved. Moisture should be checked monthly, although feel free to do so more often during seasonal shifts. Don’t forget the value of the grain you have, and how much income would be lost from failing to catch an issue quickly enough.

The first indication of a moisture issue would be any amount of condensation on the top of your grain, or samples from the top or bottom of the unit giving off a distinct smell. Your aeration system should be able to eliminate light moisture, but if these fail to dry the grains sufficiently you may need to empty your unit until you reach the section causing the issue. 

Wednesday, 18 July 2018

3 Awesome Sweet Potato Recipes

When you’re trying to come up with dinner ideas that keep everyone from fussy three-year-olds to hungry 12-year-olds happy, there aren’t many things that meet the mark – especially when you want things to be healthy and quick, too.

That’s where sweet potatoes are a real lifesaver. Not only do they cook more quickly than regular potatoes, they’re also packed full of vitamins A and B. Add to this that they’re a great source of fibre and low GI and it’s easy to see why they earned their superfood title!
Whether you want to add them to a meal as a side or use them as one of the main ingredients, here are three great ways to incorporate sweet potatoes into your family’s midweek dinners.
Creamy Roasted Vegetables
You’re going to read this and think it couldn’t possibly be filling enough for dinner, but you’d be amazed! This recipe feeds four, so scale up or down depending on how many hungry mouths you’re feeding.
You’ll need two large sweet potatoes, two courgettes, a handful or two of cherry tomatoes, an aubergine, an onion, and a tub of crème fraîche. For the seasoning, make sure you have a vegetable stock cube, some oregano and either rosemary or thyme.
For the prep: you’ll need to chop all the veggies into smallish cubes – about 2 cm (chop the cherry tomatoes in half). To save time, do this the night before, put them in a tub and fill with water, then keep them in the fridge overnight so they’re ready to pop into the oven.
Once you’re finished chopping, spread the veg out evenly over some oven trays – you’ll probably need two or three. Make sure it’s in a single layer so that everything gets a chance to cook.
Douse generously with olive oil and season with salt and pepper. Next, crumble the stock cube over the vegetables, then add a tablespoon of oregano and rosemary to each tray.To make sure all the vegetables are evenly covered with the oil and seasoning, get your hands in there and mix everything up – trust us, it’s quicker and more effective than using a spoon!
Bake at 180°C for around 35-40 minutes, then test the sweet potato is soft. Spoon the crème fraîche on to the baking tray; it will mix with the vegetable juices to create a creamy sauce.
Serve with crusty garlic bread.
Sweet Potato Fries
For a healthier alternative to regular chips, mix things up with some sweet-potato fries. The key is to cut the chips roughly the same size to make sure they cook evenly – thin 'boat' shapes rather than traditional square chips tend to work better.
Once they’re sliced, put into a mixing bowl and cover with a generous amount of olive oil. If you’re feeling fancy, you could also substitute this for garlic- or chilli-infused oil to give extra flavour. Add some salt and pepper and two teaspoons of paprika.
Spread evenly on a baking tray and cook at 200°C for about 20 minutes.
If you’re short on time, a great alternative is the McCain Shake Shake Sweet Potato Fries. They come with a sea-salt and three-pepper sachet that you shake around in the bag before baking.
sweet potato fries

Baked Sweet Potato with Mackerel and Natural Yoghurt
If it’s too hot to face putting the oven on, this is a great alternative. Cooked in the microwave, sweet potatoes only take between four and eight minutes (depending on their size).
Prick the skins well before popping them in on full power. While the sweet potatoes are cooking, flake some cooked smoked mackerel into a bowl. Chop up some spring onions (chives also work nicely) and add them to the fish with a squeeze of lemon juice.
Mix with natural yoghurt until all the fish is well covered. Once the potatoes are cooked (test that they’re soft with a knife), cut in half and add some butter.
Spoon on the fish mixture and serve with salad and cherry tomatoes on the side.





a collaborative post with McCain

Tuesday, 3 July 2018

Peanut Butter & Salted Pretzel No Churn Ice Cream [and a GIVEAWAY]

It's 4th July this week, which marks Independence Day in the United States. Despite having two American born children, and living there for 2.5 years, I haven't yet experienced July 4th celebrations actually in the United States. The day is equivalent to one of our bank holidays (with lots more celebrations), and most people get a day off work, spend time with their friends and family, and eat, drink and party!

I've climbed aboard the 4th of July bandwagon this year and created an all American inspired ice cream. It was during my time spent in America that I first began to love pretzels, whereas before they were just the salty sticks that were last to be eaten from the Christmas snack selection. I now have a few recipes on this blog that involve using salted pretzels in the way that I feel they should be eaten; in desserts! I have recipes such as Salted Caramel Chocolate Tarts with a Pretzel Crust, Chocolate Pretzel Easter Nests, Salted Pecan & Pretzel Brittle and Sweet & Salty Marshmallow Squares.  The sweet & salty combination isn't for everyone, but I personally think it is amazing, and genius of the person that originally came up with the idea.

peanut butter and pretzel ice cream

The sweetness coming from the condensed milk caramel, the hint of saltiness from the pretzels, and the nuttiness from the extra crunchy Skippy peanut butter combine together perfectly to create this ever so easy no churn ice cream. The husband, who claims to be a peanut butter hater, absolutely loved this, as did the rest of the family, who managed to plough their way through this batch in under 24 hours! Of course I may have helped them a little, and I may also have eaten some for breakfast. Allegedly. I made a second batch at the weekend and used chocolate covered pretzels this time, and my daughter claimed that it was the best ice cream she's ever eaten!

peanut butter and pretzel ice cream

Skippy Peanut Butter is the original American style peanut butter made from the finest American peanuts, and it's now widely available to buy in the UK from most major supermarkets (Sainsbury's, Morrisons, Ocado, Tesco and Costco). The nutty pieces in the crunchy version worked really well blended into the ice cream, along with the creaminess of the smooth version that I swirled through right before freezing.

peanut butter and pretzel ice cream

To make the cones worthy of being at 4th of July celebrations I dipped them in white chocolate and then into red, white and blue sprinkles, and now they could take pride of place at any American or British summer event.

peanut butter and pretzel ice cream






Americans Go Nuts for Skippy Peanut Butter, and now you can too in my nutty 4th July giveaway, in association with Skippy, where one lucky winner can win themselves a cool Skippy branded skateboard, complete with helmet and safety pads, along with 2 jars of Skippy peanut butter and spatula (to make sure you get every last bit out of the jars!), worth £120.


Peanut Butter & Salted Pretzel No Churn Ice Cream       [and a GIVEAWAY]
COOL SKATEBOARD DESIGN


To enter, complete the Rafflecopter form below.




peanut butter and pretzel ice cream



in collaboration with Skippy

Saturday, 30 June 2018

Write Your Own Cookery Book in 12 Steps

It's often crossed my mind to write a cookery book, especially as I have a catalogue of hundreds of recipes on this blog, but it's something that would take a lot of time, and currently I don't have much of that spare, but never say never! 





If I do ever write one, I'd definitely like to write the draft old school, with pen and paper, and what better pen could you get than a classic fountain pen. I used to write with one at school, and my writing was always neatest when I used it on a fresh page of a brand new exercise book so I was thrilled when Lamy sent me one of their Nexx cartridge fountain pens in anthracite.  Comments from the kids ranged from 'that's not a real pen' to 'how does it work'. Kids of today have no idea of the struggles we had filling pens from a bottle of ink! Thankfully this fountain pen comes with ink cartridges to make refilling a breeze, and a lot less messy.




In the steps below, written on behalf of Lamy, you can get some pointers on writing your own cookery book. If you have any tips to add please feel free to let me know!

  • If you have a food blog then you're well on your way to writing your first cook book. You may have hundreds of recipes already in your portfolio, and with a little refining you could have an ebook or physical book published in no time.

  • Choose a theme for your book. Write down a few ideas and try and discover your own niche.

  • Have a back story. Tell your readers how you found yourself to be writing a cook book, Are you using your granny's recipes that have been handed down from generation to generation? Then tell your story. Everyone loves reading a heartwarming tale so add a little of your personality before each recipe or chapter.

  • Read lots of cookbooks yourself and develop your own writing style.

  • Test your recipes, again and again. Not only test them yourself but try giving your recipe to others to try out, either friends or family members to make sure the recipe can be followed by people of all abilities. Double check measurements, cooking times, ingredients lists and methods, as well as cooking temperatures.

  • Do not copy recipes. Others have worked hard to develop recipes so it's important to respect that. If you've been inspired by someone then mention this and give them credit

  • Source ingredients relative to your theme. If, for example, you're aiming your cookbook at families then don't include ingredients that can only be sourced in a little back street deli on the island of Madagascar.  Busy families don't always have the time to go hunting out ingredients, so they need to be readily available in supermarkets.

  • Organise your recipes by main ingredient, course, seasons or even by length of time to cook. Have sections of similar length.

  • Allow the title of your recipe to sound exciting, but at the same time you don't want it to be too mysterious.

  • Try, try and try again. If you get rejected by a publisher don't give up at the first hurdle. Keep pushing it, and if you keep getting knocked back consider self publishing

  • How do you envisage the finished cook book? Will you want a finished photo for every recipe? Will you want recipes to have step by step or technique images? Do you want each dish served on the same style of plate or on the same background? Will you be completing the food styling and photography yourself? Food styling is fun, but it takes a lot of thought and planning and you want to make sure you get this part right, especially as many readers DO judge a book by its cover.

  • Do it for the love rather than the money. There's not big money to be made in publishing a cook book, but don't let that put you off because if you've got this far it's something to be very proud of, so go and give yourself a pat on the back.





in collaboration with Lamy

Thursday, 21 June 2018

Share your Lottery Dreams and WIN £50 credit with Lottoland

Do you ever dream about what you would do if you won the lottery? I'm not talking the odd few hundred pounds, but more in the region of a million, or perhaps more. 



I often find myself thinking about how I would spend a couple of million, and as I'm a bit of a home bird, my first purchase would be a new house. I love the house we have but I wonder what it would be like to have a larger bathroom, a walk in wardrobe or even a garage that we could actually fit the cars in. How amazing would it be to start again from scratch, but this time around to buy the furniture, furnishings, appliances and electronics that we really wanted, rather than the ones that we could afford. An unlimited spending spree in John Lewis would be an absolute dream!


Next up I got to thinking about holidays, and where we would travel to if money was no object. The kids would definitely love a 'money is no object' trip to Florida, and even though I hate long haul flights, I'm sure I could cope flying first class! Once the kids have had their fun in Florida it would be off to a luxurious beach location for me, to get waited on with amazing food and drink.

I guess when the travelling is over we need to start being sensible, and think about putting some of our winnings aside for the future, and perhaps setting some aside for university fees. Until then I'll keep lusting over my 'Lottery Win Dreams' Pinterest board.



Giveaway

If you too love dreaming about how you would spend a large lottery win, then your dreams could become a reality because I'm giving away a chance to win £50 credit with Lottoland to use on Lotto betting, where you can place bets on the outcome of lottery draws all over the world. On the Irish Lotto, for example, you could be in with a chance of winning at least £1.4 million. Imagine that! How would you spend your winnings?



a Rafflecopter giveaway


In collaboration with Lottoland

Wednesday, 13 June 2018

Sweet & Smokey BBQ Chicken Pizza

Anyone that reads my blog regularly, or has been following for a while, will realise that I'm all about making everyday meals simple. That doesn't mean grabbing a ready meal and popping it in the microwave, even on the busiest of days, but I do like the odd shortcut or two.

My kids love a pizza on the weekend, and I usually keep one or two in the freezer so the teens can feed themselves. Frozen pizzas aren't always the best tasting, but the kids don't seem to mind, as long as it's quick and hassle free. This semi-homemade Sweet & Smokey BBQ Chicken Pizza is not only quick and hassle free to make, but it also tastes great, and a lot better than a frozen one.

It doesn't take long to make your own pizza dough, but if you really don't have the time then a store bought pizza base, flatbread, naan bread or tortilla wrap works just as well. For this recipe I used a large ready made pizza base, but at the weekend my friend told me about large garlic & coriander naan breads that Iceland are selling so I'm going to give them a try for the next pizza I make.

I cooked the pizza on a preheated pizza stone on the BBQ, which gives the base a slightly smokey flavour, and then finished off under a hot grill, but cooking in a hot oven works well too.

Jack Daniel's Smokey Sweet Barbecue Glaze is ideal for coating the chicken strips on the pizza, as it not only adds a sweet and smokey flavour to the chicken, but it also slightly caramelises when it's cooked under a hot grill.

Sweet & Smokey BBQ Chicken Pizza

Along with the sweet & smokey bbq chicken, I topped the pizza with mozzarella slices, sweetcorn, jalapenos, rocket and an extra drizzle of BBQ sauce, making this an ideal quick and easy midweek meal for the family - even the teens could make it, and in less time than it takes to cook a frozen pizza!

Sweet & Smokey BBQ Chicken Pizza







Jack Daniel's make a variety of barbecue sauces and glazes that are great for dips and marinades this bbq season.

Sweet & Smokey BBQ Chicken Pizza





a commissioned post for Jack Daniel's Sauces

Friday, 1 June 2018

Fresh Apricot Muffins

It's been a busy old week this week, starting off with a [successful] trip to watch football at Wembley and a catch up with old friends and family, and ending with a day of housework and baking today, with a job interview, spot of work and juggling family life and half term in between. Thank goodness that the weather has been mostly good and the kids have been spending a lot of time outdoors playing football.

Last night I had a bit of a fright when I was closing the kitchen door for the evening, around 11.30, and almost squashed a frog in the doorway. I'm a bit of a wuss when it comes to handling creatures so went to call for assistance. The eldest was still at work, middle child was at a friends, husband was away and youngest and his friend were fast asleep, but thankfully the eldest's girlfriend was still awake, but by the time we came downstairs the frog had hopped inside! Many comedy movements later and we'd managed to get the frog back out of the door with the assistance of a couple of flip flops. Hopefully it managed to make its way back to the pond sometime in the night, but I'll be keeping the doors closed tonight just incase.

Fresh Apricot Muffins

A few weeks ago I started to have a weekly fruit box delivery from local business, B Taylor Fruit & Vegetables, and we've been enjoying loads of lovely fruits, including many that I wouldn't usually buy. This week we've received donut peaches, kiwis, apricots and strawberries along with the regular bananas, apples, grapes and oranges. It's a great way to enjoy seasonal fruits and the kids are loving the selection. I decided to use a few of the apricots to make some muffins for a friend who had a bit of an accident over the bank holiday, in the hope of bringing a little cheer to her. The recipe is nice and simple and a great one to make with the kids as it just requires a little mixing. The baked muffins are delicious straight from the oven with vanilla ice cream or custard, or left to cool they can be drizzled with a little icing.


Fresh Apricot Muffins



Fresh Apricot Muffins


Wednesday, 23 May 2018

3 Ingredient Super Green Pancakes

What amazing "spring" weather we're enjoying at the moment! We've been spending loads of time outdoors barbecuing and possibly consuming too much booze on the weekend, especially last weekend (and the less we mention about the karaoke singing on the village green the better I think!)

During the week I try and balance out the unhealthy weekends by eating plenty of fresh fruit, vegetables, eggs and lean meat, but I do often struggle finding something to eat for breakfast that doesn't involve bread, other than eggs, mushrooms and spinach, which can get a little boring after a few days. I also prefer to eat breakfast around 10, which isn't particularly convenient on the days that I have to be out of the house around 8.30. On these mornings my healthy breakfast usually goes out of the window and I end up grabbing a crumpet or bagel for convenience.

I've now discovered a healthier alternative that gives me some extra nutrients in the morning, in the form of these Super Green Pancakes, which are great for eating on the go. Made from Naturelo Raw Greens Whole Food Powder, in a wild berry flavour, these pancakes are simple to make with just two additional ingredients.


3 Ingredient Super Green Pancakes

Naturelo sell a range of premium supplements, including multivitamins for adults, teens and children. Their whole food powder is free from GMO, Soy, Yeast, Egg, Dairy and Corn, making it suitable for vegans as well as those trying to avoid these ingredients. The powder can be mixed with water or juice as a drink, but I prefer adding a scoop to pancakes and eating them with berries.

3 Ingredient Super Green Pancakes

To be completely honest, I was a little apprehensive the first time I tried the product as I'm not keen on the after taste you sometimes find with protein powders, but I am absolutely in love with these pancakes, with their sweet nutty taste. It's really not necessary to serve them with maple syrup as the natural sweetness is enough, but who doesn't love a little syrup on their pancakes in the morning!

3 Ingredient Super Green Pancakes


3 Ingredient Super Green Pancakes - makes approx 8-10

1 scoop of Naturelo Raw Greens Whole Food Powder
75g chickpea flour
100ml almond milk
coconut oil for frying (optional)

  • Whisk the ingredients together until smooth
  • Heat a little oil in a non stick pan over a medium/high heat
  • Add approz 1 tbsp batter to the preheated pan
  • Fry for a few minutes until lightly browned 
  • Flip over and fry on the other side until lightly browned
  • Repeat until all the batter has been used

3 Ingredient Super Green Pancakes





commissioned post for Naturelo

Thursday, 29 March 2018

Cadbury Creme Egg Vodka Martini

This shop has been compensated by Collective Bias, Inc. and its advertiser. 
All opinions are mine alone. #CollectiveBias


This weekend is Easter, so it will be a nice long weekend for many of us. If the weather we had last weekend is repeated then it will be a great Easter all round. We have family coming to stay but haven't made great plans that involve relying on the weather, as it's been so unpredictable recently, and I'm not quite convinced that Spring is here just yet.

Whatever the weather we can still enjoy the many bonuses that come with the Easter holidays - roast lamb and Easter eggs, to name two. My sister in law gave up chocolate for lent so we've stocked up ready for the moment she lets herself loose, and I also thought it would be nice (as she likes to enjoy a drink or three when she has a few days off work) to create a little chocolate based cocktail that she can enjoy whilst staying with us. I've made various flavour vodka's with sweets and chocolate in the past, including Malteser vodka and toffee vodka, so I thought the perfect Easter accompaniment would be a Cadbury Creme Egg Vodka, which I would use as a base for a chocolate Martini.




The Creme Egg vodka is very straightforward to make, and can be made in advance and kept in a cool place for a few weeks or even a few months (if it ever lasts that long!).  



I picked up a selection of Easter treats from my local Tesco store, which has a huge variety of Easter eggs, bags and boxed Easter treats and egg hunt kits in their seasonal aisle along the back wall near the bakery.


Once the Creme Egg Vodka has been made, it's shaken up with Baileys, chocolate syrup and a little milk to make a delicious cocktail that can be served in a number of ways. I quite like the idea of serving it in a chocolate egg, and these foil wrapped Cadbury eggs are the perfect size. Using a warm knife slice the top off the egg and fill with the cocktail, and then sit it on a nest of scrunched foil, or sit in a martini glass. Alternatively, I found these cute Smarties farmyard hollow chocolate figures that can be used as shot glass for either the Creme Egg Vodka or the cocktail. Making a hole in the top large enough for a straw can be done by carefully poking a hot skewer through the top of the figure. I then used a squeezy bottle to fill them up. 


For a more sophisticated looking cocktail it can be served in a Martini glass, drizzled with chocolate syrup on the inside, and topped with half a mini Creme Egg and some grated chocolate.


CADBURY CREME EGG VODKA

  • 3 Creme Eggs, chopped
  • 300ml vodka (I used vanilla vodka)
  • 2 tbps sugar

Add all the ingredients to a wide necked bottle or jar
Place the jar into a bowl of hot water for a few minutes
Shake the jar vigorously 
Place back into the hot water, and shake again
Repeat until the Creme eggs have completely dissolved *

* It may separate again on standing so make sure it's given a good shake before using


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    CADBURY CREME EGG VODKA MARTINI - serves 2
    • 80ml Cadbury Creme Egg Vodka
    • 40ml Baileys
    • 30ml Chocolate syrup, plus extra for serving
    • 50ml milk
    • small handful of ice

    Add all the ingredients to a cocktail shaker and shake vigorously
    Strain into a Martini glass drizzled on the inside with chocolate syrup
    Serve immediately topped with grated chocolate and half a mini Creme egg




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