Fruity Waffles

It’s at times like these that I wish I had a waffle maker. Then I remember what I PITA the machine I used to have was, and that I have no room in the kitchen cupboards for one, and that if I had one I wouldn’t be able to restrain myself & would be eating waffles all the bloody time!

So, we will stick to buying the shop bought ones occasionally. I spent a fortune on the fruit, but we had enough left over for fruit salad for tea.  I was surprised that the only one who wanted the fromage frais. I think DH would have liked some maple syrup, but really, the sugar on the waffles was more than enough.  The kids loved arranging the fruit too 🙂

Fruity Waffles

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • some waffles
  • some fruit
  • some fromage frais, creme fraiche or cream

Instructions

  1. warm the waffles
  2. serve with toppings

Like this?  How about:

Raspberry & Vanilla Smoothie

Raspberry & Vanilla Smoothie
Raspberry & Vanilla Smoothie

I know… yet another smoothie recipe!    It’s not my fault (honest gov’) – It’s just the kids (& DH) are really loving having them (along side their pancakes) and I’m really enjoying trying out different ones to see what they like best.

Anyway, this weeks is a Raspberry & Vanilla one, the original recipe used Greek-style vanilla yogurt, but as the kids don’t like their smoothies too thick (and I couldn’t find any in the supermarket) we just used normal vanilla yogurt.  I also couldn’t find any vanilla almond milk so just used plain almond milk, but I guess I could have just added a drop of vanilla essence.

Raspberry & Vanilla Smoothie

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 cups frozen raspberries
  • 340ml vanilla yogurt
  • 1 cup almond milk, unsweetened

Instructions

  1. put everything in blender and blitz!
  2. serve

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Valentines Chocolate!

Was very excited when I recieved a parcel from Hotel Chocolat today & was very impressed that I managed to wait at 6 hours before opening it!  (ok, ok…. I was just waiting until the kids had gone to bed)

We don’t have a Hotel Chocolat shop near us, so it’s always a treat to get something from them & I had high hopes for the Chocolate Lovebirds they sent me (for free!) to try out.    I did think about sneaking upstairs so I could eat them all by myself, but thought that as they were Valentines chocolates, I should really share them with DH (plus he might read this!)  

I’m not a huge fan of overly-sweet chocolate & originally thought the strawberry white chocolate hearts sounded a bit odd, but they turned out to be both our favourites (@HotelChocolat – DH wonders if you could please make him a whole bar of it?), but the caramel hearts and milk chocolate birds were delicious too!  

Now I’m thinking that I need to make something not-too-unhealthy with the kids for Valentines day – any suggestions? My Pinterest Valentines board is looking quite bare – any suggestions?

my year of food 2013

Wow – This list makes me feel like I have been busy – below are all the new dishes I’ve tried or revisited this year!

Best-ever brownies (9/27/2011)
Oatcakes (1/9/2013)
Granola dessert (1/11/2013)
Thai Tofu (1/18/2013)
Penne Puttanesca (2/3/2013)
Beany Tacos (2/18/2013)
Nachos (3/8/2013)
Amondi Cookies (3/10/2013)
Tomato Lasagne (3/14/2013)
Mulligatawny Soup (3/18/2013)
Maple Glazed Nuts (3/24/2013)
Cinnamon Rolls (5/6/2013)
Mexican Lasagne (5/17/2013)
Yogurty houmous (6/13/2013)
lazy yog-pops (6/18/2013)
Breakfast Cookies (6/22/2013)
Seedy Granola (7/20/2013)
Quinoa Veg Bites (7/31/2013)
mini fruit cakes (8/3/2013)
Overnight Oats (8/6/2013)
Green Bean Salad (8/9/2013)
Quick Tomato soup (8/24/2013)
Quinoa Salad (9/3/2013)
Baked Falafel (9/28/2013)
Vanilla Steamer (12/7/2013)

Hunger Hurts – Still. A year on…

I am in tears reading this.

Jack Monroe

Today is exactly one year since I typed out, on my battered old Nokia, the words that have been reblogged and repeated in international news reports again and again and again over the last twelve months.
The post, entitled ‘Hunger Hurts’, starts with the line:
“Today has seen fourteen job applications go in…for care work, shop work, factory work, minimum wage work, any kind of work, because quite simply, this doesn’t work…”
I repeated the words in Parliament last month to a shocked, silent assembly:
“This morning, Small Boy had one of the last Weetabix, mashed with water, with a glass of tap water to wash it down with. Where’s mummy’s breakfast? He asks, all blue eyes and two year old concern. I tell him I’m not hungry, but the rumbling of my stomach calls me a liar. But these are the things that we do.”
Publicly falling apart at…

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Veggie Meatballs & Pasta

Veggie meatballs with pasta
Veggie meatballs with pasta

I got this recipe for veggie meatballs from katielovescooking

She used an egg to bind her meatballs together, but I didn’t need it – if fact, I added more breadcrumbs to my mix as they were too wet & squishy!   She also added some parmesan to her balls, but I missed that out as I didn’t have any Vegetarian equivalent in the house.

The meatball mixture can be used straight away, or covered with cling film and kept in the fridge overnight/for a few hours until needed which sounded perfect to me.  I made the balls in the afternoon while DD2 napped, then DH & I had them for dinner later that evening.

Ingredients

For the meatballs
  • 200g tinned lentils
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 0.5 chilli, finely chopped – optional
  • 50g Vegetarian Parmasan-style cheese – optional
  • 100g ricotta or cream cheese e.g. philadelphia
  • 2 slices of bread made into breadcrumbs (Just whizz them up in a blender)
  • Salt and pepper
For the sauce
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tin chopped tomatoes
To serve
  • pasta
Instructions
  1. Pre-heat the oven to 220C
  2. Drain the tinned lentils.  Whizz in a blender.  
  3. Add the onion, garlic and chilli,  ricotta/cream cheese, breadcrumbs, cheese, seasoning and mix. 
  4. Form the mixture into balls, and place on a baking tray. Bake in the oven for about 20 mins, turning them so that they brown evenly.
  5. Heat some oil in a saucepan & gently cook the onion until softened
  6. Add the garlic and stir
  7. Add the tinned tomatoes, and stir again.
  8. Gently simmer the sauce for about 15mins.
  9. Cook the pasta
  10. When everything is ready, serve & enjoy!