Apple & Blackberry Pasties – Recipe

This recipe is for Apple & Blackberry Pasties and is to serve 4 people.

Ingredients

  • Icing Sugar (To Dust)
  • 425g Pack of Ready Rolled Shortcrust Pastry
  • 2 Bramley Apples, Peeled, Cored & Chopped
  • 2 tbsp Light Brown Sugar
  • 150g Punnet of Blackberries

1

 

What to do

  • Heat the oven to 200*C/Fan 180*C/Gas 6
  • Dust worksurface with icing sugar, then unroll the pastry and cut 4 rounds using a saucer or small side plate as a template.
  • Combine the apples, sugar & blackberries and put a small pile on each of the pastry circles
  • Dampen the edge of the pastry, then fold over to encase the fruit and press with a fork along the edges to make sure they are sealed. Slash the tops 3 times on each pasty and put on a baking sheet.
  • Bake for 20mins or until puffed and golden.

2

 

Meal Planning Monday – 13th May

Boom another week bites the dust. Erm and where has the sun gone this past week?

This week we have a few different things this week that we haven’t had for a while.

Mackerel Salad with Garlic Bread

Quorn and Mushroom Stir-Fry

Toad in the Hole with Crispy Potatoes and Vegetables

Quorn Meatballs with Rice and Hot Crusty Bread

A Take-Away as it’s swimming club for Aly

Persian Pasta with Spiced Chickpeas and Pistachio (A meal for a review we’ve got to do)

I hope you all have a good week and I look forward to seeing your menus.

Meal Planning Monday

Walkers Hoops and Crosses Review

Food to review, yep sign me up to that one. Trust me in this house we love our food especially me and Aly and when a little gift box turned up we couldn’t wait to see what was inside.

Hoops

Granted when you buy these in a shop it won’t come in a presentation box but I do like a company that go the extra mile when sending out review items unlike some which just send it in a Jiffy bag.

Box

This cheeky little fella is tucked up in bed with Mia who actually loves monkeys, it’s as if Walkers knew.

Anyway back to the actual crisps with are called Hoops and Crosses and as you would expect they are shaped like Hoops and Crosses. The pack  we got sent was Roast Beef and came in a bright yellow packet which really stands out. As for the flavour they were delicious and both me and Aly were a little disappointed when we noticed the packet was empty but she has asked for them in the lunch box.

Walkers do Hoops and Crosses in 3 different flavours, Roast Beef, Prawn Cocktail and Salt and Vinegar which I can’t actually wait to try. All 3 of these flavours are also suitable for vegetarians which has pleased the wife even if she didn’t get a chance to try them.

Hoops2

The crisps kind of reminded me a bit of Monster Munch which used to be a favourite of mine, they were quite light and the flavour wasn’t too strong which can be the case with some meaty flavour crisps.

Hoops and Crosses are made from Wholegrain and have no artificial colours or preservatives, they also have only 85 calories per bag.

We were sent this product for the purpose of this review, my opinions are honest and unbiased.

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Cheese and Potato Pasty – Recipe

Cheese and Potato Pasty Recipe

Ingredients

  • 500g Grated New Potatoes
  • 200g Grated Mature Cheddar
  • 100g Breadcrumbs
  • 5-6 Sliced Spring Onions
  • 2 Eggs
  • 500g Shortcrust Pastry
  • 2 tbsp Marmite

Cheese

What to do

  • Mix all the potato, cheese, breadcrumbs and onion along with one egg and a little salt and pepper together
  • Heat oven on 140*c for fan.
  • Roll out the pastry so it’s about the thickness of a £1 coin then use a small plate to cut out 6 circles.
  • Warm the marmite in a pan then brush it over the circles leaving a 2cm border.
  • Divide the filling into the middle of the circles and glaze each border with the remaining egg.
  • Assemble the pasty by bringing two sides up to cover the filing and pinch and crimp to seal, transfer them to a baking tray and glaze with the egg.
  • Bake for about an hour when they should be golden brown and crispy.

Pasty

 

 

 

Plum Baby

Back in June, organic baby food brand, Plum, ran a competition to win a sought after place at the first ever Plum Cookery School.

 

Five lucky mums were invited down to Buckinghamshire where the Cookery School opened its doors to reveal some of the tasty secrets behind Plum’s recipes and offered expert advice to support parents through the weaning process. The cookery school was made extra exciting with two special guests, celebrity chef Rachel Allen and child nutrition expert, Beverley Glock, who were both absolutely fabulous as you will see in the new weaning videos.

 

Plum’s new weaning videos are designed to ensure that other mums can take advantage of Rachel and Beverley’s advice whilst learning lots of cooking tips, eating fabulous food and having many of their weaning worries resolved.

 

Click here to see the Plum Cookery School action in the fourth of Plum’s weaning videos. This video covers stage four of weaning, where Beverley Glock introduces mums to healthy chicken nuggets using Plum, stage four products.


And, if this video has got tummies rumbling and you can’t wait to learn more, all you need to do is head on over to Plum’s You Tube channel (www.youtube.com/plumbaby) where you can watch all four episodes!

The Plum cookery School in pictures:

For us Plum’s products have always been the food that the two girls have enjoyed most, from the purées all the way up to the finger snacks which helped the girls get to grips with feeding themselves and help develop their own eating habits.

If you haven’t yet tried Plum products I’d urge you to do it, they taste amazing. Plus, with a free coupon available to download on Plum’s Facebook Page, now is your perfect time to introduce baby to Plum! They are going thick and fast though and they only have 10,000 to give away, so do hurry! www.facebook.com/plumbaby

Digging for food

As today was a lovely sunny day and mummy was at work we decided it was the perfect day to dig up some of the things we have been growing in the garden.

Some of the stuff has grown really well like the blueberries, strawberries and courgettes. Others haven’t faired so well.

This was the first year I’d attempted parsnips and this is how it turned out.

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The girls love digging for the potatoes which is lucky as we’ve had 5 bags so far and the last bag was a big success.

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The girls love getting dirty and will love our holiday to Coombe Mill in the new year.
Country Kids from Coombe Mill Family Farm Holidays Cornwall

MealPlanningMonday – 6th August

I hope everyone has had a good weekend and you’ve all been enjoying the brilliant Olympic games.

This week its a few different things and I’m trying to add more protein to my idea and I’m currently on a 3,500cal diet to bulk up a little.

Dill & Lemon Salmon with couscous and spring onion

Steak with new potatoes and grilled courgettes / Pasta for Laura

Paprika Chicken with wholegrain rice / Quorn Stir Fry for Laura

Tuna Pizza

Quorn curry with garlic naan bread

Tuna Wedge Bake

I think this looks quite tasty to me and fingers crossed it goes down well.

Once again I can’t wait to see what other people have come up with this week so please pop over to Mrs M to see them

Meal Planning Monday – 23rd July

I hope everyone has been enjoying this lovely weekend and the start of the school holidays.

We was on a bit of a money saving week and this is shown in the meals many of which are boring but cheap.

Tuna and Egg Salad

Quorn Stir-Fry

King Prawns, Courgettes and CousCous

Pizza

Bangers and Mash

Quorn Curry

I haven’t set the world alight with those meals but they’re quick simple and cheap.

I’m sure there are many better Menus at Mrs M so please hop over.

Frankie & Benny’s Review

After hearing quite a few different comments from various parents and bloggers we thought we’d give Frankie & Benny’s a try out.

We went to the restaurant at about 12.30 on a Wednesday and the place was pretty quite so it was only seconds before someone was helping us to the seats. This caused the first concern as this was the seats -

Not exactly what you’d expect from a multinational company. But we’ll stick with it.

To the staffs’ credit it wasn’t long before they asked for our drinks order and whether we’d like a starter. We decided to go for the garlic bread with cheese which when it came out was the size of a pizza. The girls went for pizza and spaghetti, Laura had sticky prawn pasta and I went for BBQ chicken and ribs.

Once again the service was quick and the meals came out looking good. The two children’s meals looked easily big enough for a 12 year old let alone a 4 year old and an 18 month old. Laura’s came in a bowl and was full and mine looked like this

It looked good and tasted good, my main concern was the lack of food, I was expecting a fair size chicken and half a rack of ribs, what I actually got was a small bit of chicken made up of mainly bones and 3 ribs…3 RIBS!!!!

We then had ice creams each with to be fair you can’t really go wrong on.

So far we’d had good service and the food tasted good. So before we get the bill I head to the toilets, which is normally uneventful but unless I’m out of the loop I’m sure the cubicle is meant to have a look on the door?

There is a bolt but no catch? The last time I checked I’m sure they only cost about £1 and can be fitted in about 2 mins but this must be some new continental thing!

When I returned after trying not to flash anyone who walked in to the toilets we got the bill.

The total for 4 meals plus ice creams and drinks would have come to £51.75 but I had a 20% off code so it came to £42.50 which I guess wasn’t too bad.

Overall service good, food good but in need of lots of TLC.

 

Paprika Prawns and Cous Cous Recipe

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Ingredients
- One large courgette sliced then cut in to 1/4
- 200ml Vegetable Stock
- Garlic
- Paprika
- 175g of cooked and peeled king prawns
- 100g of cous cous

What to do
1. In a deep frying pan or wok heat a little oil and add the courgettes and garlic.

2. In a bowl add the prawns and mix in with the paprika.

3. In a second bowl add the cous cous and hot stock and cover.

4. Once the courgettes are soft and slightly brown mix with the cous cous and recover.

5. In the pan that was used for the courgettes tip in the prawns and heat on a low/medium heat. Add a small amount of butter.

6. Once the cous cous is ready (after 10mins) split into two dinner bowls and mix with the prawns.

Hey presto dinner for two is served.