Friday, 21 April 2017

April favorites






I love these little beauties, I make them all the time and I always use different vegetables, sugar snap peas and spring onions are added to this batch. The recipe is from this blog - click here to find out more ...





Tried something new this week, meatless meatballs, really easy to make and they taste ok. Two out of three children eat their dinner without any comment, one child did not eat . The recipe is from the blog called Wholefully








This is my guilty pleasure - white bread !! It is not just any white bread, it's organic, slow-proved,  made and baked by me. For the recipe click here



Tuesday, 18 April 2017

Polperro, Cornwall, England

Polperro is a little hidden village on the west coast of England that I visited over the Easter break.....









































Thursday, 13 April 2017

Easter bunny biscuits

Happy Easter everyone !!! 









Ingredients:

100 gr white flour, I used spelt 
100 gr wholemeal flour 
1 tsp cinnamon 
75 gr butter or coconut oil*
1 ripe banana
1 - 2 Tbsp maple syrup
dry fruit for the eyes

Put the dry ingredients into a mixing bowl and rub in the fat.
Mash the banana with the maple syrup and stir into the mixture to make a smooth dough.
Roll out the dough between two greaseproof sheets and cut out bunny shapes with biscuit cutter.
Make the eyes for the bunnies by cutting a tiny peaces from any dry fruit.
Place the biscuit on a baking tray and bake on 180 C for 15 minutes.

note: Annabel Karmel's recipe from one of her baby and toddler cookery books, to be precise from 1991 ๐Ÿ˜ 

* make this biscuit vegan by using coconut oil 









Monday, 3 April 2017

Lentils, mushrooms & walnuts pate


This pate is a perfect spread, it's so tasty, it's nutritious, light, healthy and vegan ... 






Ingredients: 

- 2 Tbsp olive oil,- 2 - 3 spring onions, chopped,- 2 cloves crushed garlic- 100 gr fresh mushrooms, sliced- 200 gr cooked green or Puy lentils- 50 gr walnuts- fresh herbs ( parsley, basil )- 2 - 3 cider vinegar- 2 Tbsp tahini- a generous pinch of salt and pepper

Heat the olive oil in a frying pan over a medium heat . Add the onions, garlic and mushrooms and saute for 10 minutes.Add the rest of the ingredients and stir well.Tip this mix into a food processor  and pulse until you get a smooth texture.Keep this pate in the fridge in a glass container.

note: recipe inspired from Amelia Freer - nourish & glow


Thanks for reading! I would appreciate any comments or suggestions from you.