Sunday, 31 August 2014
Friday, 29 August 2014
Word of the Week - 29th August 2014
This week my Word of the Week has to be...
RELAXATION!
Yes, relaxation is my Word of the Week. This is a word which is not usually associated with our busy lives. But this week it is as we are on holiday at the wonderful Sherwood Forest Center Parcs.
We have come away for the week with my mother in law so it is lovely having an extra pair of hands with the kids. I have even scheduled my posts so that I can totally relax and get away from everything. This is something that I don't usually do so after the hard few months that we have had I know it will be doing us all the world of good.
I can't wait to tell you all about our break but for now I'll leave you with a word which will hopefully sum up the week, relaxation!
What word would sum up your week?
As always I am sharing my Word of the Week with the lovely Jocelyn at The Reading Residence (fingers crossed I can get a signal to link up!)
Thursday, 28 August 2014
How Does You Garden Grow? - Week 34
As I am away and have scheduled this post I thought it would be nice to share with you some of my favourite pictures from my past How Does Your Garden Grow posts. I can be easy to forget the pictures which have stood out and I have really enjoyed looking back.
Here is how our garden has grown so far during 2014...
Here is how our garden has grown so far during 2014...
Our garden pre raised beds
The finished raised beds
The Bluebells starting to open
Beautiful Aliums
One side of our garden was awash with purple geraniums
Hubby started to build a greenhouse
The completed greenhouse
A heavy rain shower knocked off the Peony's petals
Roses blooming
Hydrangeas
Butterflies visited
The Dahlias bloomed
Isabella grew an enormous Sunflower
As always I am sharing how our garden has grown with Manneskjur - How Does Your Garden Grow?
Wednesday, 27 August 2014
Alphabet Project - P
This week my P is for...
 |
| Pout |
Cheap Budget Meals - My Favourites So Far.....
As I am away this week I thought it would be nice to share some of my favourite recipes so far.
I started the weekly Cheap Budget Meal recipes after taking part in the Great British Budget back in February. This is one of my favourite weekly features as it really does get me thinking and coming up with new ways to make delicious family meals that are within budget.
Here are my favourite recipes so far...
I started the weekly Cheap Budget Meal recipes after taking part in the Great British Budget back in February. This is one of my favourite weekly features as it really does get me thinking and coming up with new ways to make delicious family meals that are within budget.
Here are my favourite recipes so far...
Next week I will be back with a new Cheap Budget Meal recipe. Hope you have a good week x
Tuesday, 26 August 2014
Banoffee Buns
Two flavours which I love are caramel and banana. They go perfectly together.
We all enjoy banoffee pie but it can often take a while to make. That is why I came up with these tasty little buns which incorporate the banoffee flavours in a recipe which is quick and easy.
This is what I did...
Banoffee Buns
Ingredients
150g butter
150g caster sugar
3 eggs at room temperature
150g self raising flour
3 ripe bananas, mashed
1/4tsp vanilla paste
4tbs Carnation caramel
100g icing sugar
50g butter
Banana for decorating
Method
Pre heat the oven to 180C fan
1 - Mix together the butter and caster sugar until light and creamy
2 - Add the eggs, one at a time, with a little flour to prevent curdling
3 - Mix in the vanilla paste
4 - Sift in the flour and mix until all of the ingredients are evenly combined
5 - Stir in the mashed banana
6 - Spoon into a prepared cake tin, I made individual cakes but this recipe will also work for a large round cake
7 - Place in the centre of the pre heated oven and bake for 20 minutes
8 - Remove from the oven once baked through and leave to cool in the tin for 10 minutes before removing and finishing to cool on a baking tray
9 - Once thoroughly cooled prepare the topping by mixing together the butter and icing sugar until you have a butter icing consistency
10 - Stir in the caramel
11 - Spoon over the buns and decorate with a slice of banana
This is such a great, quick and easy recipe to make, perfect for when you have children wanting to help!
Enjoy x
I am sharing my recipe with
A Mummy Too - Recipe of the Week
Honest Mum - Tasty Tuesdays
Casa Costello - Bake of the Week
We all enjoy banoffee pie but it can often take a while to make. That is why I came up with these tasty little buns which incorporate the banoffee flavours in a recipe which is quick and easy.
This is what I did...
Banoffee Buns
Ingredients
150g butter
150g caster sugar
3 eggs at room temperature
150g self raising flour
3 ripe bananas, mashed
1/4tsp vanilla paste
4tbs Carnation caramel
100g icing sugar
50g butter
Banana for decorating
Method
Pre heat the oven to 180C fan
1 - Mix together the butter and caster sugar until light and creamy
2 - Add the eggs, one at a time, with a little flour to prevent curdling
3 - Mix in the vanilla paste
4 - Sift in the flour and mix until all of the ingredients are evenly combined
5 - Stir in the mashed banana
6 - Spoon into a prepared cake tin, I made individual cakes but this recipe will also work for a large round cake
7 - Place in the centre of the pre heated oven and bake for 20 minutes
8 - Remove from the oven once baked through and leave to cool in the tin for 10 minutes before removing and finishing to cool on a baking tray
9 - Once thoroughly cooled prepare the topping by mixing together the butter and icing sugar until you have a butter icing consistency
10 - Stir in the caramel
11 - Spoon over the buns and decorate with a slice of banana
This is such a great, quick and easy recipe to make, perfect for when you have children wanting to help!
Enjoy x
I am sharing my recipe with
A Mummy Too - Recipe of the Week
Honest Mum - Tasty Tuesdays
Casa Costello - Bake of the Week
Monday, 25 August 2014
Weekly Meal Plan - Week Commencing 25th August 2014
Well this week I am not meal planning as we are on our holidays to Center Parcs.
I do know that today we will be eating at Huck's American Diner, on Thursday the hubby and I are having a romantic meal for two at the Indian restaurant and on Sunday we will be dining at the Forresters Inn. I am sure that I will come home with lots of foodie news for you!
As for this weeks meal plan I thought that I would share with you some of my favourite recipes to help you plan your meals.
This is what I have chosen...
I do know that today we will be eating at Huck's American Diner, on Thursday the hubby and I are having a romantic meal for two at the Indian restaurant and on Sunday we will be dining at the Forresters Inn. I am sure that I will come home with lots of foodie news for you!
As for this weeks meal plan I thought that I would share with you some of my favourite recipes to help you plan your meals.
This is what I have chosen...
 |
| Beef in Creamy Wholegrain Mustard Sauce |
 |
| Cumin Topped Lamb Steaks |
 |
| Pork Moussaka |
 |
| Chorizo and Mushroom Pasta |
 |
| No Junk Beef Enchiladas |
 |
| Easy Chicken Curry |
I hope that these few have given you some ideas, but there are more, just search under "recipe" and you will find them all.
Hope you have a great week and Weekly Meal Plan will be back to normal next week x
Sunday, 24 August 2014
Bread - Week 3 of Great Bloggers Bake Off
I love baking bread so have been looking forward to bread week.
This week I have ended up making two different breads. I have made two types of rye bread and couldn't resist making a stuffed bread. I am pleased with them both and have struggled which to select, so I am sharing them both as I am away next week so will not be baking for dessert week.
This is what I have made this week...
Olive and Sundried Tomato Rye Rolls
Ingredients
250g strong white flour
500g organic rye flour
15g fast action yeast
12g salt
2tbsp olive oil
1tsp caraway seeds
6 black olives, chopped
3 sundried tomatoes, chopped
400 - 450mls water
Method
1 - Place the white flour, rye flour and caraway seeds in a large mixing bowl.
2 - Add the yeast to one side of the bowl and the salt on the other (Do Not mix the yeast and salt as it will prevent the yeast from working!).
3 - Add the olive oil and pour in 350mls of water and start to bring the dough together.
4 - Add more water as needed.
5 - Once you have a rough dough remove from the bowl and begin to knead, try not to add any extra flour as this will dry the dough out. If you are finding your dough a little sticky keep kneading and as the gluten builds up the stickiness will go.
6 - Split the dough into 2 pieces. Flatten each piece and add the olives into one and the sundried tomatoes into the other and knead in.
7 - Once your dough has a smooth elasticated texture place in lightly oiled bowls, cover and leave to prove for about an hour or until the dough has doubled in size.
8 - Once your dough has proved, remove from the bowl and gently work so that your dough is workable, do not knock all of the air out.
8 - Roll each dough into a sausage shape and cut into 6 equal pieces.
9 - To make the mini cottage loaf shape simply cut each piece into 2 further pieces, one larger than the other. Shape the larger piece into a ball and slightly flatten. Take the smaller piece and do the same. Place the smaller piece on top of the larger on and push your finger through the centre.
10 - Place onto a baking tray and leave to prove for a further hour.
11 - Pre heat the oven to 220C fan and place a roasting tin at the bottom of the oven.
12 - Once the rolls have doubled in size score around the edges to prevent splitting and place into the centre of the pre heated oven. Pour some water into the roasting tin to create steam and bake for 10 - 15 minutes or until the base has a hollow sound when tapped.
These rye rolls are delicious as they are with a little butter, or cut into slices and used to dip in oils and balsamic vinegar. They have a real Mediterranean taste to them, perfect for summer.
Italian Inspired Tear and Share Loaf
Ingredients
750g strong white flour
15g fast action yeast
12g salt
2tbsp olive oil
400mls - 450mls water
6 slices of prosciutto
150g mozzarella pearls
Fresh basil
Method
1 - Place the white flour in a large mixing bowl.
2 - Add the yeast to one side of the bowl and the salt on the other (Do Not mix the yeast and salt as it will prevent the yeast from working!).
3 - Add the olive oil and pour in 350mls of water and start to bring the dough together.
4 - Add more water as needed.
5 - Once you have a rough dough remove from the bowl and begin to knead, try not to add any extra flour as this will dry the dough out. If you are finding your dough a little sticky keep kneading and as the gluten builds up the stickiness will go.
This week I have ended up making two different breads. I have made two types of rye bread and couldn't resist making a stuffed bread. I am pleased with them both and have struggled which to select, so I am sharing them both as I am away next week so will not be baking for dessert week.
This is what I have made this week...
Olive and Sundried Tomato Rye Rolls
Ingredients
250g strong white flour
500g organic rye flour
15g fast action yeast
12g salt
2tbsp olive oil
1tsp caraway seeds
6 black olives, chopped
3 sundried tomatoes, chopped
400 - 450mls water
Method
1 - Place the white flour, rye flour and caraway seeds in a large mixing bowl.
2 - Add the yeast to one side of the bowl and the salt on the other (Do Not mix the yeast and salt as it will prevent the yeast from working!).
3 - Add the olive oil and pour in 350mls of water and start to bring the dough together.
4 - Add more water as needed.
5 - Once you have a rough dough remove from the bowl and begin to knead, try not to add any extra flour as this will dry the dough out. If you are finding your dough a little sticky keep kneading and as the gluten builds up the stickiness will go.
6 - Split the dough into 2 pieces. Flatten each piece and add the olives into one and the sundried tomatoes into the other and knead in.
7 - Once your dough has a smooth elasticated texture place in lightly oiled bowls, cover and leave to prove for about an hour or until the dough has doubled in size.
8 - Once your dough has proved, remove from the bowl and gently work so that your dough is workable, do not knock all of the air out.
8 - Roll each dough into a sausage shape and cut into 6 equal pieces.
9 - To make the mini cottage loaf shape simply cut each piece into 2 further pieces, one larger than the other. Shape the larger piece into a ball and slightly flatten. Take the smaller piece and do the same. Place the smaller piece on top of the larger on and push your finger through the centre.
10 - Place onto a baking tray and leave to prove for a further hour.
11 - Pre heat the oven to 220C fan and place a roasting tin at the bottom of the oven.
12 - Once the rolls have doubled in size score around the edges to prevent splitting and place into the centre of the pre heated oven. Pour some water into the roasting tin to create steam and bake for 10 - 15 minutes or until the base has a hollow sound when tapped.
These rye rolls are delicious as they are with a little butter, or cut into slices and used to dip in oils and balsamic vinegar. They have a real Mediterranean taste to them, perfect for summer.
Italian Inspired Tear and Share Loaf
Ingredients
750g strong white flour
15g fast action yeast
12g salt
2tbsp olive oil
400mls - 450mls water
6 slices of prosciutto
150g mozzarella pearls
Fresh basil
Method
1 - Place the white flour in a large mixing bowl.
2 - Add the yeast to one side of the bowl and the salt on the other (Do Not mix the yeast and salt as it will prevent the yeast from working!).
3 - Add the olive oil and pour in 350mls of water and start to bring the dough together.
4 - Add more water as needed.
5 - Once you have a rough dough remove from the bowl and begin to knead, try not to add any extra flour as this will dry the dough out. If you are finding your dough a little sticky keep kneading and as the gluten builds up the stickiness will go.
6 - Once you have a smooth elasticated dough place in a lightly oiled bowl, cover and leave to prove for about an hour or until doubled in size.
7 - Once the dough has proved knead so that it is workable and flatten out into a rectangle.
8 - Lay the slices of prosciutto evenly on the dough, top with the mozzarella pearls and finished with fresh basil leaves.
9 - Roll the dough and cut 8 even sized pieces of dough. Using a large cake tin arrange the dough pinwheels as shown below.
10 - Cover and leave to prove for 30 minutes.
11 - Pre heat the oven to 200C fan.
12 - Once the dough has rested place in the centre of the pre heated oven and bake for 20 - 25 minutes
13 - Leave to cool slightly and serve warm.
This tear and share loaf is delicious when warm and the mozzarella melted. It has a real taste of Italy and makes a lovely lunch.
Enjoy x
As always I am sharing with
Subscribe to:
Posts (Atom)