Sponsored by Tasty Easy Lamb.
Chilli con carne is a regular dinner in my house. It’s one of those meals that is really simple to whip up and is perfect for using up odd bits of veg I have in the fridge. Whilst I’ll quite often opt for the more traditional minced beef in my chilli, I love mixing things up a bit and lamb mince makes a fantastic base for a chilli too…
Sponsored by Petits Filous
Judging from all the pumpkin recipes that are popping up in my Facebook feed over the past couple of weeks, it seems that despite the fact we’re slap bang in the middle of the summer holidays people are already starting to look forward to autumn.
Autumn with kids is a lot of fun, with cozy hot chocolates topped with mini marshmallows and kicking the fallen leaves with our boots on. However, it also means a change in the weather and we get a lot less sunshine (what little we had in North Wales!).
Until recently I hadn’t realised what an important part sunshine plays in our health. Vitamin D, which is essential for having healthy bones, teeth and muscles, is made from the reaction of sunlight on our skin. As there’s plenty of sunshine in the summer this is usually enough to give us what we need. However, Autumn and Winter are a different matter and from October to March it’s important to supplement your Vitamin D to stay healthy.
I’m back with another recipe as part of my collaboration with Tasty Easy Lamb and it’s another one that’s just perfect for a summer barbecue.
Quite often when I cook with lamb I like to create a twist on a recipe that’s traditionally made with a different meat to show off just how versatile lamb is, but sometimes it’s nice to get back to the lamb classics and today’s recipe is one of those – Lamb Koftas…
Sponsored by Weight Watchers.
As an on-off subscriber to Weight Watchers for a long time now (I have them to thank for losing both sets of baby weight), I was really excited to join in their Winner Winner Chicken Dinner challenge to have two Friday nights in. The first where we’d be testing out one of their Limited Edition Chicken Jambalaya chilled ready meals. The second where I’d be cooking a similar dish from scratch…
It’s been a little while since I added to my cupcakes and icing collection so I thought it was about time I created another new flavour – Peanut Buttercream.
Firstly a big thank you to everyone on twitter who helped me name this recipe. I was torn between Peanut Butter Buttercream (which I guess is really what it is, but it’s a bit of a mouthful to say) and Peanut Buttercream (which is much less of a tongue twister). The votes were pretty close but Peanut Buttercream was the winner.
Sponsored by Iceland.
Anyone that follows me on social media will know that last Thursday I headed down to London to experience what Iceland has to offer this Christmas. It was my opportunity to experience Christmas Australian-style in 30°C heat on one of the hottest days of the year…
Sponsored by Philadelphia.
Philadelphia have recently launched their new Flip & Dip pots – whipped Philadelphia cream cheese with three delicious sauces, and they’re sure that they’ll turn even the more ardent anti-double dipper into someone who’ll want to dip, nibble and dip again.
The pots come in three delicious flavours – Sweet Chilli, Mexican Salsa and Caramelised Onion. I’ve tried (and enjoyed) them all, but the one with the edge for me is the caramelised onion – it’s yummy!
Sponsored by SPLENDA.
Last week I was invited by SPLENDA to try out one of their low sugar recipes and tell you all what I thought about it. I was immediately drawn to their cherry clafoutis as it’s something I’d always wanted to try, but as I’ve never actually had one before I didn’t have a frame of reference to compare it to. Instead I opted to whip up a batch of cupcakes. I consider myself a bit of a cupcake expert (well I make them a lot if that counts) so I can really drill down and see how this low sugar version compares to my usual creations…
Sponsored by Tasty Easy Lamb.
When it comes to barbecues I’ve always tended to go for the slightly boring option of burgers and sausages in buns, but recently I’ve been branching out adding all sorts of other meats and different flavours onto the grill. It’s been a bit of a revelation, as many of them are healthier and far more full of flavour.
The reason I’ve been so unadventurous in the past is that when the sun is shining I want to be outside enjoying it, not stuck in the kitchen prepping barbecue food. I’d wrongly assumed that if food needed to be chopped, marinated or threaded onto skewers then it would mean less time in the garden. However, with the right recipe (like this one) it’s minimal effort and what little prep there is can be done in advance…
A couple of weeks ago I was busy developing a recipe for some lamb tikka kebabs (which I’ll be sharing a little later today) and I wanted something to serve them in. I was torn between two options – pitta bread and naan bread.
Naan was the obvious choice as the flavours matched the kebabs so well, but they’re not always particularly easy to slice and fill without the food dropping out (all down my front!). Pitta, with its natural pocket perfect for stuffing with goodies, was the more practical solution, but not such a perfect match in terms of flavour…