Now Cook It is a new website that's just launched and includes a range of recipes to help get people cooking. As part of #NowCookIt campaign, I was sent a mystery box of items and a recipe for me to make. In the box included all the items need to make a Roasted Veg Couscous - which is one of my favourite things to eat!Read More
We love popcorn!
If we have a movie night, we have to buy popcorn - no matter what the flavour we love it. It's so moreish and yummy, and once you start on a bag you can't stop. Popcorn is my favourite thing to eat, and the kids love it just as much as me.Read More
We made two of the same cheesecakes, one was made with Canderel Sugarly and the other regular sugar.
We were sent all the ingredients to make 2 Lemon and Blueberry cheesecakes, one to make using Canderel Sugarly and the other using regular sugar, with the challenge we took the taste test to see if we could taste the difference!Read More
This weekend, we had some kitchen fun with the kids.
It's so much fun in the kitchen with your kids, whether you bake a cake with them, or make a simple smoothie, they enjoy it very much, and the best part is.. it teaches them life skills.Read More
Fresh, flavorful, and delightfully simple, the sun-kissed Italian cuisine is heaven on a plate.
One of my favourite things to eat is Bruschetta, whenever we go out to eat, if Bruschetta is on the menu I order it. The bruschetta, with its history spanning centuries of Tuscan tradition, may seem like just a slice of garnished bread, it is actually a light, flavorful, enjoyable dish - many would say, the perfect starter.Read More
It's Caribbean Food Week the 22nd - 29th August. During this week we celebrate all things Caribbean food. And, Grace Foods, the UK’s number 1 Caribbean food and drink company, is at the forefront of celebrations. This year Grace Foods UK is holding its first ever Caribbean Food Week Food Festival at Windrush Square in Brixton, London (Friday 26th – Saturday 27th August), featuring Caribbean street food, live cookery demonstrations, music and more! It's a free event and perfect if you want to join in the celebrations and try some yummy Caribbean food.Read More
The Hummingbird Bakery, famous for their Red Velvet, have been bringing us the finest authentic American cakes and desserts to London since 2004. They are six The Hummingbird bakeries across London and serve traditional American cupcakes, layer cakes, brownies, pies, tray bakes, cheesecakes, whoopie pies and many more delicious and unique desserts.Read More
We don't cook ribs very often, normally only when we have a BBQ, and that is a shame really, because the boys love ribs - they often order ribs when we eat out, and ribs are always on the list when we order takeaway. thus, when I was sent a bottle of Jack Daniels Honey Barbecue glaze sauce, the first thing I thought was 'I am going to make my boys some ribs'.Read More
Sunrise Senior Living have recently launched their annual Taste of Sunrise recipe book to showcase the delicious and nutritious meals homemade in their care homes every single day.
They’ve launched a new recipe book with signature dishes designed by Michelin-star chefs and today I've cooked one, the Apple Strudel and Vanilla Custard. It's the first time I've ever made custard and it went down well, my son announced I now have to make bowl full of vanilla custard for him. It's always a good sign and encouraging to receive positive feedback from your kids.
I am finding I love cooking with Puff Pastry - it's so versatile, easy and you can make many great recipes with it. The Apple Strudel was fun to make, a simple recipe to put together and the final result - Yummy.
A fast pudding to put together that gives you a nutty, spiced dessert during this cold weather. The perfect treat for after dinner, here is what you need:
Vanilla Custard Ingredients:
110ml Skimmed Milk
6g Custard Powder
5g Granulated White Sugar
Drop of Vanilla Essence
Apple Strudel Ingredients:
40g Caster Sugar
1/2tbsp Ground Nutmeg
400g Ready-made Puff Pastry
1 Egg White, Beaten
Zest and juice from half an orange
First I sliced up the apples to then combine with the sugar, sultanas, orange juice, zest and nutmeg.
Place the pastry across a lined baking tray and lightly score the pastry lengthwise into 3 sections.
Brush the pastry with the beaten egg white.
Lay half of the fruit mixture in the centre third of the pastry. Fold one side of the pastry over the fruit mixture and gently press to seal.
Then top with the remaining fruit mixture and fold the remaining side of the pastry to cover and press to seal together.
Brush the top of the pastry with the rest of the egg white and score the top with a knife.
Bake at 175c for 45 minutes until golden brown and the bottom is firm. Remove from the oven and let stand for 10 minutes before slicing. Yum Yum Yum.
For the custard:
Mix the custard powder with the sugar with a little milk to form a smooth paste. Then heat the remaining milk to nearly boiling and add to the custard mix, stirring well. Whisk in the Vanilla essence and return the Custard mix to the saucepan and stir until the mix is brought to the boil. Remove from the heat and leave to stand for 1 minute.
Cut the Pastry into slices, pour over the Vanilla Custard and enjoy! A hearty warm dessert that tastes amazing.
Puffed Pastry Pizzas are delightful. They have a nice light texture, you can add whatever toppings you feel like, and most of all, they’re so incredibly easy to make with really impressive results.Read More
No matter how much I try to drink water I am simply not good at it! It is the taste, it is boring, thus adding a bit of squash solves the problem for non-water drinkers like me, adding squash allows you to drink more water. And, Robinsons is the perfect staple drink for refreshment, a way to make water a bit more interesting.
Robinsons, the iconic makers of fruit squash has been a family favourite for me; a brand I grew up with and now a brand I buy for my children. We always drink it in the traditional way, pour a little squash, add cold water and drink. But, never had I considered adding a twist to making a squash, not until I was sent a pack of Robinsons Real Fruit juices, along with a recipe book.
With the idea to encourage us to all drink more water this winter Robinsons have created a selection of seasonal recipes using their Real Fruit squashes, and I picked two of my favorite recipes to try out - and they did not disappoint.
Mulled Apple and Blackcurrant
200ml Robinsons Apple and Blackcurrant squash
4 black peppercorns 2 star anise
1/2 tsp ground allspice
1 cinnamon stick used for stirring.
In a hot pan mix the squash with the water. Then add all the spices, and allow to simmer. Pour into a glass, add the cinnamon stick to stir in the glass - enjoy.
The taste and the aroma are very warming, festive, and relaxing. The drink is bursting full or flavour and character.
Warming Lemon and Ginger
200ml Robinsons Lemon
2 tablespoons fresh lemon juice
1/2 tablespoons of finely grated ginger
First heat the water in a kettle then mix it with the juice in a glass, adding the fresh lemon juice, along with the grated ginger. Serve with extra lemon slices.
I chose this recipe, Warming Lemon and Ginger because Robinsons Lemon is my staple drink (for as long as I remember), it is my favorite, and I was excited to give it a twist- it was surprisingly nice. Warm, zingy, spicy - to me this Lemon squash with a spicy twist is the perfect comforting, evening drink.
*This is a collaborative post
Tuna, Egg, Mayo and Pickle - a yummy combination that if you haven't already tried, you simply must.Read More
For the past 18 years my hubby throughout the colder month's cooks us a cosy, warming, tasty beef stew.Read More
I associate Paella with my dad. My Mum grew up in Spain and my Dad lived there, they met, fell in love, had me and moved back to the UK. Growing up, my Dad would cook his big 'famous' Paella dish and he cooked it on the biggest pan I've ever seen.Read More
Alhambra Reserva 1925 , a beer that comes from Granada, bringing you the personality of Spain in both taste and presentation.
It is a light beer with low fermentation - perfectly made with a formulated balance of wheat and hops that achieves a sweet but also bitter flavour. A refreshing and enjoyable beer to drink, Alhambra Reserva is the perfect beverage to complement a tapas feast.
I love cooking different dishes, discovering different flavours and generally having fun in the kitchen. I also enjoy tapas but have only ever experienced it in restaurants, so I was super excited to attempt and cook some of my favourite tapas dishes in my own kitchen and of course, I invited family around to enjoy (hopefully) the tapas as well.
I made a few dishes, cold and hot and below you can find the recipe for my two favourites, the chorizo with broad beans dish and the garlic mushrooms dish:
Chorizo with Broad Beans:
8oz broad beans
1 tablespoon olive oil
2 garlic cloves
1 tablespoon chopped mint
salt and pepper
Cut the sausage into roughly 4mm slices.
Blanch the beans in lightly salted boiling water for 1 minute, then drain and run under cold water.
Heat the olive oil in a frying pan, add the garlic (crushed) and fry on a medium heat for 3 minutes, until softened. Turn the heat up to medium-high, and add the sliced chorizo and fry for a further 3 minutes, or until it is golden.
You stir in the board beans and cook for a further 3 minutes, then chuck in the mint, squeeze the juice of half a lemon and you are done. Serve in a tapa dish.
Then for my favourite tapas dish, I love mushrooms:
4oz of extra virgin olive oil
3 large cloves garlic
salt and freshly ground black pepper
2 Tbs. dry Spanish sherry
In a skillet heat the olive oil on medium-low heat and add the garlic. Cook, stirring occasionally until the garlic is soft but not brown. Add the mushrooms and season with salt and pepper and then raise the heat to medium-high, stirring to combine the garlic and seasonings. Toss occasionally until mushrooms begin to brown, for about 6 minutes.
Raise the heat to high, add the sherry continue to stir allowing the mushrooms to brown and when the wine evaporates, remove from heat, and serve - in a tapa dish.
The evening went down a treat! We thoroughly enjoyed good company, tasty food and refreshing beer - what more do you need?!
Alhambra is giving one of my readers the chance to win an Alhambra Reserva 1925 gift box.
For your chance of winning this fantastic prize please answer the following question in a comment below:
What would be your perfect tapa for pairing with Alhambra Reserva 1925?
Terms and Conditions:
- Open to UK residents only.
- This competition is open for people aged over 18 only.
- Cracked Nails and Split Ends is not responsible for the prize and have no part in selecting the winner.
- Mahou will select their favourite answer as the winner.
- Mahou will dispatch the prize to the chosen winner.
- No alternative prize is available.
- This competition closes at midnight on the 11th October 2015.
Did you know there are 30 home-grown varieties of strawberries?
Driscoll Jubilee strawberries are one of the best strawberries I have ever tried. They are so much sweeter and much more flavoursome than your average supermarket strawberry. Juicy, fresh and full of flavour, they have a succulent rich flesh, mouth-watering taste and distinctive fresh aroma of this perfect ruby coloured, heart-shaped strawberry.
We love strawberries in this house and have a punnet available in the fridge at all times - they are perfect for snacking on, and great for baking - or sprucing up a salad with.
We were invited to review the beautiful Driscoll Jubilee Strawberries. We were sent a whole crate full of punnets of strawberries - we took a couple on some picnics and the rest we used to bake with.
When I asked the kids what they wanted to bake using the strawberries, they said muffins.
This is the first time we have made muffins, and what better fruit to use than Jubilee strawberries.
2 cups diced fresh jubilee strawberries
1 of tablespoon baking powder
1/2 a teaspoon of bicarbonate of soda
10oz caster sugar
1/2 teaspoon of salt
1/2 tablespoons of ground cinnamon
310ml of milk
250ml unsalted butter
Preheat the oven to
Melt the butter.
Sift the flour, then mix with the baking powder, bicarbonate of soda, salt, and cinnamon in a large bowl. Stir until all the ingredients are combined.
Make a well in the middle of the mix add the milk, eggs, and melted butter. Stir well until fully combined. Make sure not to over mix as it is fine for the batter to be slightly lumpy.
Add the diced strawberries and caster sugar into the batter and stir gently - be kind to the mix.
I then scooped the mix into the muffin cups, about half way full and baked in the oven for 25 minutes.
They were delicious.
400g of caster sugar
30g dark cocoa powder
2 teaspoons bicarbonate of soda
1 teaspoon of salt
2 free range eggs
250ml of milk
250ml of water
1 teaspoon of vanilla extract
50g of unsalted butter
50g of margarine
250g of icing sugar
1 pinch of salt
3 tablespoons of milk
First we preheated the oven to 190c, then we realised we didn't have any cupcake over trays, oops! So a quick dart down the supermarket Hubby came home with a couple.
In a large bowl we mixed together the plain flour, caster sugar, the cocoa powder, bicarbonate of soda and the salt. Once this was mixed I made a hole in the middle of the mix and cracked and poured in the eggs, along with the oil, milk, water and vanilla extract, mixing it all together and thoroughly.
Jacob wanted some sprinkles on his, so he spread some chocolate icing on the top first, and then tapped some sprinkles on top.
What better way to clean up the mess than with Persil.
Peanut Hottie is an amazingly delicious and moreish peanut butter flavour instant hot beverage. But, the best thing is, you can make a nice cool deliciously fun milkshake out of the Peanut Hottie mix.
- 3 teaspoons of original Peanut Hottie
- 200ml milk of your choice
- sprinkle of mini marshmallows
This milkshake is quick and easy to make, simply mix your Peanut Hottie with the milk in the blender (I used my Nutri bullet) and add your toppings of choice.
Peanut Hottie is made with real peanuts, Caffeine free, No artificial additives or colours. Available in two flavours Original & Chocolate
2 Jacket potato's
1 tin of Green Giant Sweetcorn
Pot of Cottage cheese
First coat the jacket potato's in oil, before placing them in a hot oven to bake for one hour.(200C). Take them out of the oven and cut them in half length ways, scooping out the flesh of the potato and placing it into a bowl.
I then mixed the flesh with the cottage cheese add a bit of seasoning and mash together. Spoon the mixture back into the potato skin. Finally, I placed the Green Giant Sweetcorn on the potato skin and put back into the oven for 20 minutes.
Recently I wrote about the #GoGreen challenge where I grew my own indoor herbs.
Since growing my herbs, I've been looking forward to using them, I wanted to make something simple, but also something I will use and enjoy, thus I made some super easy-to-make herb and garlic butter.
Herb and garlic butter is a great condiment to have in the freezer as you can use it to add taste and flavour to many different dishes: garlic bread, or stuff it under chicken skin, or spread it on a steak - you can even mix it in with mashed potato - Yummy.
It is easy to make, and you can create different flavours, by using different herbs.
Herb and Garlic Butter:
3 cloves garlic, you can use more, depends on your taste.
250g of butter.
A hand full of herbs - I used my fresh basil and I also added parsley.
1 teaspoon of olive oil.
Pinch of salt and pepper.
First I beat the butter with my mixer, until it was fluffy.
I then crushed the garlic and added some salt and pepper.
Using my mortar and pestle, I mashed up my herbs, I poured in a little olive oil, mixed together and added the garlic. Finally, I added the herb mix to the fluffed up butter, and mixed.
I wrapped it in cling film, and popped straight into the freezer, so it is now ready and available for when I need it.