7 sizzlers for a British heatwave!

Hot! Hot! Hot! If you’re feeling the heat… eat, drink and get creative!

1 Affogato 

The Italians perfect it again, combining two quality ingredients for the ultimate cool down pick-me-up or super sleek cheats dessert. Pour espresso over a scoop of luxury vanilla ice-cream. Best served in a little glass with a teeny spoon.

2 Pimm’s ice-lolly

Ok I’m far too impatient to wait for my lollies to freeze and photograph a sexy, drippy shot (I want this out before the sun goes in!). So enjoy the art!

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3 Kiwifruit gets it’s summer hat on!

This blingy variety of Kiwifruit – SunGold, is the perfect snack for when you need to get out of the door – the skin is smooth enough to eat! It contains about 3 times more vitamin C than an orange, for a healthy weekend breakfast try this SunGold kiwifruit, coconut and granola breakfast pot;

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Blitz 2 peeled and chopped SunGold kiwifruit in a blender until smooth, place 30g of your favourite granola in a glass, spoon over a pot of coconut yogurt, top with the kiwifruit and decorate with toasted coconut flakes.

Available from May through to September in Waitrose,Sainsbury’s, Tesco, Asda and M&S.

4 Aperol spritz

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Always keep a bottle of Aperol and a small bottle of soda water in the cupboard for an unexpected heat wave when, shock-horror, you haven’t chilled the Prosecco! This little cocktail, usually drank as aperitif in Italy, is mixed over ice. Gorgeous on a summer’s evening with a few nibbles! Fill a large wine glass with ice, add 75ml of Prosecco, 50ml Aperol and a dash of soda. Garnish with a slice of orange.

5 Seaside cake

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Baking may be the last thing you want to do when it’s baking! But when you’ve got a super cool design like this it might be worth taking on the extra heat. For a smaller project (great for kids in summer holidays!) simply make the ice-cream cone cupcakes. To scale down the cake mix use 175g butter, 175g caster sugar, 3 large eggs and 175g self-raising flour.  You should have enough for around 10-12 cones. For the full recipe visit Homemade with Sainsbury’s & The Huffington Post

6 New drink alert!

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Cambridge twins Dan & Ben Ritsema invented this red-hot drink. Whilst at uni, they enjoyed an alchololic beverage or two (!) but wondered if it was possible to make a healthier alternative? They loved cranberry juice for its health benefits, so tried fermenting cranberries to make a cranberry ‘cider’ and that was the beginning of Cranes! Original cranberry available from Ocado  three bottles for £5. Visit drinkcranes for more info.

JUST EAT Food Fest 

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Pulled pork from Whaam Banhi

Even one of the world’s leading digital marketplaces for takeaway food is telling us to go out and eat in the sun! A celebration of world cuisine, visitors are invited to try three dishes for £8 (or £4 each) from the pop-up street food vendors. Just a handful include Italian Pizza from Sapore Vero, Jerk Chicken from Panda Berry, Caramelised Pork Belly Rice Bowl from Whaam Banh Mi and Strawberry Cheesecake flavour doughnuts from Dum Dum Donutterie. With live music and DJs. Visit www.just-eat.co.uk/london/foodfest for more info.

 

 

 

 

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WWW: Wonderful world of weaning

 

We’ve gone for baby-led weaning* in a big way in our house. Good food, one meal for everyone with as little effort as possible. Yes please!

HOLIDAY FUN!

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On a recent trip to Italy Elena caused quite a stir. She became known as, ‘The baby that eats everything!’ and ‘The baby that feeds herself!’ Baby-led weaning hasn’t quite hit remote towns in Southern Italy. As she picked up strips of frittata, I was met with a few ‘Madonna! Madonna’s!’ and looks of utter horror but, to my relief, it changed throughout the two weeks to amazement, and utter pride from Nonna. Elena even started to get an audience. She didn’t seem to mind (or should I say notice – she was too busy eating!).

RECIPE

I can’t get enough of Gill Rapley & Tracey Murkett’s The Baby-Led Weaning Cookbook . The recipes are fantastic but it’s also great if you’re creating your own and want to check if a certain ingredient is ok.

Here’s their Simple broccoli quiche.

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1 medium head broccoli (florets only)
250g shortcrust pastry (see Cook’s Tip)/ or use a readymade pastry case
1 small onion
3 grilled rashers of bacon, chopped (optional)
50-100g grated cheese (according to taste)
3 eggs
115ml (4floz) milk
Pinch freshly ground black pepper

1 Preheat the oven to 190ºC/375ºF/Gas Mark 5. Cut the broccoli into small florets and steam or boil for 2 minutes until just tender and drain.

2 To prepare your pastry case, either line a 23cm (9in) lightly greased pie/tart tin with pastry (or use a readymade pastry case). Spread the onion in the bottom of the pastry case. Add the broccoli (and bacon, if using) and sprinkle half of the cheese over it.

3 Beat together the eggs and milk and add the black pepper. Pour the egg mixture over the onion, broccoli and cheese, then sprinkle the remaining cheese on top. (The egg mixture should come at least 3 quarters of the way up the pastry case. If it doesn’t add another egg, beaten with 2tbsp milk)

4 Bake in the oven for 40-50 minutes, until the egg is cooked through (test with a skewer) and the pastry is golden brown. Serve warm, sliced or in fingers, with new potatoes and either salad, green beans or asparagus for a main meal, or eat it cold for a light lunch.

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Cook’s Tip

I also like to use ready-rolled pastry for this too. To make the pastry from scratch use 85g diced butter, 165g plain flour. Use your fingertips to rub the butter into the flour until it looks like fine breadcrumbs. Using a cold blunt knife, stir in 1-2 tbsp water a few drops at a time with a criss-cross cutting motion. Stop when the mixture starts to clump together. Gather into one lump and knead it lightly for a few seconds, until it forms a dough.

*Here’s a PDF from the NHS website about weaning – it includes a small paragraph on baby-led weaning. There’s a little more detailed info about it here on the NCT website.

 

 

Pizza sweetie?

How could I walk past this ‘sweet’ pizza in Poundland? And in its own mini takeaway box!

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To make me feel better about scoffing all those sweets and to balance up the naff/cool stakes – here’s a super trendy starter just crying out to be served up in those pizza boxes.

Cauliflower crust mini pizzas

Whizz the florets (about 600g) of 1 medium cauliflower in a food processor until it is a breadcrumb consistency. Microwave, covered, on high for 7-8 mins. Cool. Mix in 125g grated mozzarella, 3tbsp grated Parmesan. Pat into 6 x 6′ rounds on baking sheets lined with parchment paper. Bake at 180ºC, 160ºC fan, gas 4 for 18-22 mins until golden. Spread 1/2tbsp pasata over each base. Top with torn mozzarella and black olives. Turn up the oven to 220ºC, 200ºC, fan 6. Bake for a further 10 mins. Garnish with fresh basil leaves. Leave for 10 mins to cool slightly. Use a pallet knife to remove from the sheets.

Cook’s Tip

These will last for up to 3 days in the fridge, warm through for 10 mins before serving.