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PUMPKIN TRUFFLE MUMMIES || AD
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Halloween is right around the corner and if you're anything like me you aren't organised at all? I'm not a huge fan of going all out for Halloween because Christmas is more my jam but I do like experimenting with food and throwing a scary film night with allllll the sweets and treats, these No-bake Pumpkin Truffle Mummies are easy peasy to make and hardly take anytime at all (other than the chilling) but hey, they are worth the wait, if you have a sweet tooth you will ~love~ these.

: YOU WILL NEED :
. 1 1/2 Cups of Ginger Nut Biscuit Crumbs
. 1/4 Cup Tinned Pumpkin Puree
. 1/3 Cup Basic Cracker Crumbs
. 3 TBSP Icing Sugar
. 1/4 TSP Ground Cinnamon
. 1/8 TSP Salt
. 3 OZ Cream Cheese
. 1/2 Cup White Choc Chips
. 1 Bar White Cooking Chocolate
. Red Food Colouring

: HOW TO :
1. In a large bowl, add all of the dry ingredients along with the cream cheese and mix together, (you will need to use a blender to make the biscuit and cracker crumbs first) Mix until it forms a smooth paste.

2. Melt 1/2 cup of white chocolate chips and add to the mixture.
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3. Cover with cling film and pop in the freezer for an hour or so until the mixture is set and you can roll into bite-sized balls.

4. Split mixture and start rolling into small balls and then poke cocktail sticks in.
Melt the white cooking chocolate and start dipping in your truffle balls until fully covered, I also used some of the chocolate on a whisk and trickled it over the mummies to create a textured finish.
Using a cocktail stick and red food colouring, create the mummies eyes.
Chill in fridge until chocolate has hardened.
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It's that easy, and if you are feeling extra generous you can hand them out to trick or treaters.....however, I demolished these the day I made them.... whoops!!

If you want to watch this recipe in video form then head over to AO LIFE to see them in action.

Let me know if you try these and how you get on (!)

What are you doing for Halloween this year? Have you got any cool recipe ideas?

Much Love

K


BREAKFAST PROTEIN BOWL
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If you're anything like me then the word "protein" scares you, or at least for me, it used to.... since turning my diet and fitness regime around at the start of this year and doing my research I have realised how much it can support you, long gone the old wives tales about it making you gain weight and making women really bulky, if used correctly and in moderation it does wonders for supporting muscle growth and keeping you fit and healthy, so to comfort everyones fears and gag reflex (which comes with drinking that dreaded milkshake for yet another morning), I've teamed up with USN and put together a super quick and easy pre-workout breakfast which changes the game while still giving you all that goodness and support, plus if you have a sweet tooth you will ~love~ this!

:YOU WILL NEED:
FOR THE SMOOTHIE
. 1 Banana
. 1 Beetroot
. 100g Frozen Berries
. 1 Sachet (34g) of USN Vanilla Protein Powder
. 1 TSP Nut Butter
. 1 Cup of Milk (Semi Skimmed, Almond, Oat Whichever you fancy)

:FOR THE TOPPING:
(The Choice is yours but I used)
. Toasted Coconut Shavings
. Whole Almonds
. Chia Seeds
. Granola
. Cacao Nibs
. Blueberries
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:HOW TO:
1. Place all smoothie ingredients into a food processor or hand blender and mix until combined, you should have a thick, creamy mixture, if it's too runny add a bit more banana.

2. Pour your mixture into your bowl (there's enough here for two, or an afternoon snack) sprinkle with your favourite toppings and serve.
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Yep....it's that easy and it tastes amazing (if I do say so myself)!!
If you're bored of drinking milkshakes and want to try something different why not give this a go?
Be sure to let me know how you get on if you do and I'd love to see your photos too.

Also don't forget to check out the USN Diet & Nutrition page for more recipes, tips and tricks and guides to staying healthy.

Much Love
x

*This post was sponsored by USN. All imagery and opinions are my own.

MATCHA LEMONADE
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Matcha (抹茶 pronounced (mat-cha)) is a finely ground powder of specially grown and processed green tea leaves originating in Japan. 
So, if you can get your head around the pond water (don't worry it took me a while too) colour then you will Love this stuff and will appreciate that cooking with it is a dream, I've tried many a recipe and one my faves is my Matcha Doughnuts, however another favourite is this super easy, summer lemonade which is the perfect addition to any party or to enjoy alone when the heat gets too much.

: YOU WILL NEED :
.1Teaspoon of The Matcha Reserve Matcha Powder
. 2 Cups Hot Water
. 3/4 Cup of Caster Sugar
. 3 Lemons (Juiced)
. 1 1/2 Cups Cold Water
. Mint To Garnish
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: HOW TO :

1. Pour your 2 Cups of hot water into a measuring jug, add the Matcha Powder and Caster Sugar and stir until dissolved.

2. Once dissolved add in the juices of your lemons and top up with cold water, allow to cool and pop into the fridge for about 30 mins or util fully chilled.
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3. Take out of fridge and fill a glass with ice cubes, pour over the Lemonade and top with a sprig of mint....enjoy.

Let me know if you try this recipe, it's so quick and easy so there no excuse!! 

Much Love 

K x
EASY BANANA BREAD
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I have tried and failed many-a-time with Banana bread, you would think it would be super easy to get  right, "shove it all in a mixer and cook" they said, "it's easy they said" but i've always struggled with consistency, its either too soggy, too tasteless or just burns to a crisp, however I won't be defeated by the bloody stuff and after some persistence and (ALOT) of swearing I think were onto a winner with this recipe and nailed the crispy edge and moist (ewww hate that word but the thesaurus wasn't helping me out today!) inside.

: YOU WILL NEED :
. 4 Ripe Bananas
. 1 Cup White Sugar
. 2 Eggs
. 1 1/2 Cups Plain Flour
. 1/2 TSP Baking Powder
. 1/2 Cup Of Melted Butter
. 1 TSP Vanilla Paste
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: HOW TO :

1. Preheat oven to 160(Fan), Add Sugar and Melted Butter into a mixer and cream together until you get a paste.

2. Break the Bananas into chunks and add to your paste, then add the eggs and Vanilla Paste, mix together well.

3. In another bowl add your flour and baking powder and stir together, then sieve into your wet mixture.

4. Pour mixture into a lined or greased loaf pan and bake for 60 minutes (this sounds like a long time but this was the gamechanger and where I think I was going wrong previously).
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Allow to cool completely (or if you like it filthy and squidgy then be my guest and eat it warm) 
Grab a cuppa and enjoy (!)


MINI MATCHA DOUGHNUTS
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Matcha has been floating around the food scene for quite a while now and me being me shrugged it off and wasn't overly bothered if I tried it or not, especially when it came to teas and coffees, I like my cup of tea to be strong, sugary and English with zero health benefits! However when I found out you could put Matcha in pretty much any dessert my ignorance shifted and I instantly wanted to bake a batch of green doughnuts...who wouldn't?
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1. Preheat oven to 160 (Fan Oven) Add all dry ingredients into a large mixing bowl and combine. In a separate bowl whisk your wet ingredients together and then add your wet mixture into the dry mixture.

2. Pop your batter mix into a piping bag and fill your doughnut ring tray 1/2 way up in each little section, don't overfill otherwise your ring doughnuts won't have holes in!!!

3. Pop into oven on the middle tray for 10-12 minutes. Once cooked remove from oven and leave to completely cool, then it's time for the fun bit, time to get dipping. Mix all Glaze ingredients together and dip each doughnut upside down, if you want an extra thick coating wait for the first coat to dry and then give them another dip. I added flaked Almonds to mine but you can leave them as they are or add anything you desire.
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Let me know if you try these out, they are extremely simple, take no time at all and most importantly they taste AMAZING!! 

Get your Matcha at The Matcha Reserve you won't be disappointed!! 


3 INGREDIENT, HEALTHY PANCAKES
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BLANKET || GOLD PINEAPPLE || WOODEN BOARD || TSHIRT
We all have those days where we don't want to get up and those days for me are Sundays. 
A Sunday has always been my favourite day (other than when I worked in retail, more about that HERE!!) Today I decided to do my emails from bed, watch youtube videos from bed, and yep, eat my breakfast in bed, ultimate filth I know, but you know what, fuck it!! I decided to make my trusty banana Pancakes and with Pancake day right around the corner, what better time to share this gluten free, low calorie recipe.
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: YOU WILL NEED :
. 1 Ripe Banana
. 2 Eggs
. 1/8 TSP Baking Powder

:HOW TO:
1. Crack eggs into a bowl, add the baking powder and whisk together making sure all the baking powder has dissolved.

2. In a separate bowl mash the Banana, leave slightly lumpy so some texture remains in the pancakes, add egg mixture to Banana and combine.

3. Melt a small amount of butter in a frying pan and start adding your mixture, cook until baking powder has activated and the one side is brown then flip and cook on the other side, (I usually get about 4-5 Pancakes out of this mix) top with maple syrup and your choice of fruit.
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Make yourself a brew and climb back in to bed, take some time out for yourself and don't feel guilty about being a slob.

Enjoy

GET THE LOOK


QUICK & EASY WEEKNIGHT MEALS WITH HELLOFRESH
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I was recently contacted by the wonderful people at HelloFresh and asked if I would like to try out one of their boxes. If you are unfamiliar with HelloFresh then basically they are a food company/service which deliver ingredients straight to your doorstep which you can then use the ingredients to compile your meals throughout the week, you can also choose on their app and website which meals are right up your street or which ones you don't like the look of, handy right?

Luckily enough I was gifted this box but myself and Paul have been signed up previously and can honestly say it is such a good idea, the meals are super quick and easy to make, if you hate cooking you will still love this as it's hassle free, all set out for you with easy to follow recipe cards and everything all weighed out for you, how much easier can you get?

HelloFresh contains the most wonderful produce, this is something we picked up on from the very start being subscribed before, the meat is amazing and the fruit & veg is all so FRESH!
The boxes range from Standard,Family sized and also Vegetarian.
See how I got on by clicking the video above.

Want to try it out? You can get £25 off your first box using the code "HFKATE" or just click HERE

Why not treat yourself this January, let me know how you get on

#AD

QUICK & HEALTHY SALMON STIR FRY
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I posted a picture of this super simple, healthy recipe over on Instagram and lots of you asked to see a healthy recipes series on the blog and hey presto, your wish is my command. This has been my failsafe lunch this past week, it's extremely versatile, you can use any Veg that you like, put pretty much anything on the salmon (within reason) and if you are on the go you can make it the night before and eat it cold, winner!

:YOU WILL NEED:
+ 1TBSP Sesame Oil
+ Veg of Choice Spiralized or Thinly Sliced
+ Fillet of Salmon
+ Salt & Pepper
+ Sesame Seeds (Optional)

:HOW TO:
1. Wash your vegetables and start cutting them into long thin strips, I use a vegetable peeler or you can spiralize them if you prefer. Toss together in a large bowl and sprinkle with Salt & Pepper, I also used chilli flakes on mine to add a bit of heat.

2. Line a grill pan with foil and place your Salmon in the middle, at this point you can drizzle some oil over, add the juice of a lemon,S&P or any herbage that you wish, the choice is yours. Pop under the grill and cook for around 5minutes depending on the size of the fillet, stick a knife in to check it's done all the way through, fish doesn't take long to cook so make sure it doesn't burn!!

3. Pop 1TSBP of Sesame Oil into a Wok or Large frying pan and heat until it smokes, add your Vegetables and toss, you want them Al Dente and not soggy so make sure you only fry them for a few minutes so they retain their crunch and don't forget to sprinkle over your sesame seeds at this point.

4.Turn out into a pre-heated bowl and once the Salmon is cooked place on top. Garnish with your preferred herb.

TADA.. There you have it, A quick stir fry which tastes incredible and is guilt free.
If you taking it to work or school the next day let it all cool down fully, place in a Tupperware box and pop it in the fridge overnight.
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Have you got any healthy recipes? I'd love to know what you are eating at the moment.

ENJOY


SALTED CARAMEL BROWNIES
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On the odd occasion we like to indulge, particularly around this time of year, and why the hell not? There’s nothing quite like sitting down with a cup of tea, a magazine and a tasty treat. My personal favorite are my salted caramel brownies, oozing with sticky goodness and let’s be honest, who doesn’t love a brownie?  If you are a chocoholic like myself you need to make these.

BROWNIE MIX
95g Cocoa Powder
300g White Sugar
2 Eggs
170g Unsalted Butter
70g Cup of Plain Flour (Sifted)
1 TSP Vanilla Bean Paste
Handful of Milk Chocolate Chunks

SALTED CARAMEL
110g Granulated Sugar
85g Unsalted Butter
110ml Double Cream
1 TSP Sea Salt
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For The Salted Caramel

1. In a saucepan, heat the sugar for around 5 minutes, don’t stir until it has started to melt and then just enough to keep everything evenly cooking thereafter. You should end up with an amber liquid, when this happens remove from the heat and stir in your butter, it will bubble like crazy, just keep stirring. Use a whisk to combine the Sugar and Butter this will take a couple of minutes just bare with it until completely combined.

2. While still off the heat pour in the double cream and sea salt. Depending on how salty you want it is up to you, be careful when tasting though as its like molten rock and will burn you if not careful. Place back on the hob for a few seconds to warm through, stirring the whole time. Remove from heat and allow to cool for 15 minutes.

For The Brownie Mix

1. Preheat oven to 160degrees (In fan Oven) and line an 8"x 12" baking tray with parchment paper.

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2. In a pan melt the butter. Stir in sugar, eggs, Salt and vanilla bean paste, fold in he sifted flour and Cocoa powder. Once combined sprinkle in your chocolate chunks and gently fold through.
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3. Pour half the brownie batter into your lined baking tray, making sure it’s to the edges. Pour half your salted caramel over the brownie batter making sure it doesn’t go to the edges of the pan, I kept mine about an inch from the edge otherwise it will leak out and burn whilst cooking. Spoon the rest of the brownie batter over the top, sealing in the caramel. Take remaining caramel and drizzle over the top to create any pattern you wish.
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4. Bake for roughly 30-40mins. Remove from oven and allow to cool down completely. Cut into squares and enjoy. Best served with a steaming hot cup of tea.
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ENJOY!!

Photography and Recipe by Kate-Louise


KATECOOKS: PLUM AND ALMOND SLICE
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:YOU WILL NEED:
+ 375g pack light shortcrust pastry
+ 90g no-added-sugar raspberry preserve (or your favourite flavour)
+ 100g fine cornmeal or instant polenta
+ 2 medium eggs
+ 100g ground almonds
+ 2tsp baking powder
+ 100g Clarks fruit syrup, plus 2tsp to brush
+ 100g 0% fat Greek yogurt
+ 2tbsp sunflower oil
+ Few drops almond extract
+ 200g plums, stoned and thinly sliced
+ 2tbsp flaked almonds

: HOW TO :
1.  Heat the oven to Mark 4/180°C/160°C fan.

2.  Unroll the pastry and lay into a 20 x 30cm baking tin. Press into the edges, leaving any excess overhanging the sides of the tin. Prick the base liberally with a fork. Bake for 15-20 mins until pale golden and firm to the touch. Cool for 5 mins, then using a sharp knife, trim the pastry level with the tin, brushing off any crumbs.
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3.  Spread the pastry with the preserve. In a large bowl whisk together the cornmeal, eggs, ground almonds, baking powder, carob fruit syrup, yogurt, oil and almond extract. Spoon over the preserve and smooth the surface. Arrange the plum slices on top of the almond filling and scatter with the flaked almonds.
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4.Bake for 25-30 mins until golden and springy to the touch. Remove from the oven and cool for 15 mins. Brush with the remaining carob fruit syrup. Cut into portions and cool completely on a wire rack.
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Cut into slices and serve with a hot,strong cup of tea.
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Enjoy! x

Photography by Kate-Louise
Recipe provided by Clarks

Clarks believe everyone deserves a sweeter life, and through continuing new product development, they help customers and consumers, who are looking for a healthier sweet choice.
Clarks will be at the BBC Good Food Show in Birmingham next week,get 15% off your tickets using the code BL15,Thank me later!

#benaturallysweet


3 WINTER WARMERS
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It's that time of the year when food becomes the highlight of conversation,meals are being planned for the lead up to Christmas and everyone takes to the Kitchen. I spend 99% of my time cooking so when ALDI asked me to create a 3 course meal featuring their winter warmer recipes I jumped at the chance and donned my apron....Join me in re-creating 3 of their delicious 

STARTER: Individual Potato Bites Topped with Gin & Tonic Infused Smoked Salmon and Horseradish cream
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YOU WILL NEED:
700g Maris Piper Potatoes
1 TBSP Creme Fraiche
1 TSP Horseradish Sauce
2 Spring Onions
1 Egg Yolk
1 TBSP Plain Flour
S&P
1 TBSP Olive Oil
100g Gin & Tonic Smoked Salmon
A Few Sprigs of Dill to Serve

HOW TO:
+ Place the potatoes in a pan of water and cook for 12-15 minutes, until soft.
+ Meanwhile, mix together the crème fraiche and horseradish.
+ Drain the potatoes and place in a bowl with the chopped spring onion and egg yolk and mash until smooth. Stir in the flour and seasoning.
Shape into 12 little potato cakes and chill for 20 minutes.
+ Heat the olive oil in a frying pan and cook the potato cakes for 3-4 minutes on each side, until golden.
+ Serve the potato cakes topped with smoked salmon, a dollop of horseradish cream and a sprig of dill.


MAIN: Pan-fried Pork Medallions with Prosecco Apple Sauce, served with Colcannon
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YOU WILL NEED:
500g Maris Piper Potatoes
50g Unsalted Butter
2 Apples Cored and Cut into Wedges
1 TBSP Olive Oil
600g Pork Medallions
1/2 Savoy Cabbage,Shredded
150ml Prosecco
4 TBSP Creme Fraiche
1 1/2 TBSP Wholegrain Mustard
S&P

HOW TO:
+ Place the potatoes in a pan of water and cook for 10 minutes.
+ Meanwhile, heat 25g of the butter in a frying pan and cook the apple wedges, tossing them in the butter, until they start to turn golden. Remove from the pan.
+ Wipe the frying pan with a piece of kitchen roll then add the olive oil to the pan and when hot add the pork medallions. 
 Cook for 3-4 minutes on each side. Pour in the Prosecco and simmer until reduced by half.
+ Add the shredded cabbage to the potatoes and cook for a further 5 minutes.
+ Stir the crème fraiche and mustard into the frying pan with the pork and cook for 3-4 minutes, stirring in the apples for the last 2 minutes, to warm them through.
+ Mash the potatoes and cabbage with the remaining 25g of butter and season well.
+ Divide the colcannon between four warmed plates and spoon over the pork and creamy apples and juices.


DESSERT: Winter Spiced Pear and Ginger Pudding with Champagne Vanilla Custard
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YOU WILL NEED: 
150g Unsalted Butter
150g Light Brown Sugar
3 Pears,Peeled and Cut into Thin Wedges
2 Eggs
125g Self Raising Flour
1/2 TSP Baking Powder
50g Cranberries
Icing Sugar to Dust

HOW TO: 
+ Preheat the oven to 180°C/Gas mark 4 and grease and base line a 23cm spring-form tin.
+ Cream together the butter and sugar until light a fluffy. Spread 1 tbsp. of the mixture over the base of the tin.
+ Place the thin slivers of ginger around the base then top with the wedges of pear.
+ Stir the eggs, flour and baking powder into the remaining butter and sugar mixture, then finally add the ground ginger until you have a smooth cake mixture.
+ Sprinkle over the cranberries and spoon over the pears and level with a spatula.
Bake for 40 minutes, until the cake is set.
+ Remove from the oven and turn out by placing a plate over the tin and inverting.
+ Serve cut into wedges, with vanilla ice-cream.

ENJOY!

Will you be trying ALDI's Winter warmers? I'd love to see if you try any of these recipes,tag me on instagram with the hashtag #katecooksaldi

Words and Photography by Kate-Louise
Recipe Supplied by AldiUK

This post was in collaboration with The BBC Good Food Show and AldiUK

PSSSST... Get 15% Off the Birmingham Good Food Show tickets using the code "BL15"



MAC & CHEESE 3 WAYS
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: YOU WILL NEED :

FOR THE MACARONI
160g Macaroni Pasta
1 Onion (Diced)
2 Cloves of Garlic
1 TBSP Olive Oil
10 Slices of Streaky Bacon (Chopped into1inch pieces)
1x Red Chili (optional)
A Chunk of Chorizo
3 Kale Leaves
2 Sage Leaves
Handful of Breadcrumbs or Plain Crisps

FOR THE CHEESE SAUCE
Large Knob of Butter
2 TBSP Plain Flour
400-500ml Milk
Strong Cheddar Cheese
S+P
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: HOW TO :
1.Add oil to the pan and soften chopped onions, add garlic and cook through for couple of minutes. Add your Bacon and cook until crisp.

2.Bring a pan of salted water to the boil and add Macaroni.

   3.In the mean time you can make your cheese sauce, simply add a knob of butter to a pan and let it melt fully, be careful not to burn it! Pop in your flour and cook through for a minute constantly stirring. Once combined add in your milk and keep whisking making sure all the lumps have gone and it starts to thicken. Once thick grate in your cheese and season to taste. I like my sauce very cheesy and use lots of cheese but if you want it subtler it’s entirely up to you how much you add.
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   4. Once the Macaroni has cooked, drain and pop into the same pan the Bacon and Onions are in and mix it all together. Pour in the cheese sauce until everything is coated, pop into an ovenproof dish and cover with a scattering of breadcrumbs, bung it under the grill until the breadcrumbs have turned golden brown in colour.katecooks, katecooksrecipes, macaroni cheese, macaroni cheese 3 ways, mac and cheese, easy mac and cheese, mac and cheese 3 ways, cooking, food photography, food styling, katelouiseblog, katecooks, katecooksrecipes, macaroni cheese, macaroni cheese 3 ways, mac and cheese, easy mac and cheese, mac and cheese 3 ways, cooking, food photography, food styling, katelouiseblog, katecooks, katecooksrecipes, macaroni cheese, macaroni cheese 3 ways, mac and cheese, easy mac and cheese, mac and cheese 3 ways, cooking, food photography, food styling, katelouiseblog,

    5.Remove from grill mix in your preferred additions, I’ve chosen Kale and Chorizo but you could add pretty much anything (within reason) making a big dish of basic Mac & Cheese allows you to add in your favorites afterwards, that way everyone your feeding is happy and you’ve got Mac & Cheese 3 Ways.
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Plate up and Enjoy
x
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What do you add to your Mac and Cheese?




APPLE & BLACKBERRY CRUMBLE
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There’s no better feeling than the feeling a hot fruit crumble brings. The instant fulfillment and warmth wraps around you like a giant hug, each spoonful tastes better than the last and if by magic the thought of not being able to squeeze into your new skinny jeans tomorrow morning just vanishes.
The hedgerows are jam packed with Blackberries at the moment, don’t let them go to waste, pair them with crisp, juicy Bramley apples and a dusting of sugary goodness. Thank me later.
Time to get picking!
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: YOU WILL NEED :

FOR THE FILLING
+ 2 Large Bramley Apples
+ 170g Blackberries
+ 2 ½ TBSP White Sugar
+ 1 TBSP Lemon Juice

FOR THE CRUMBLE TOPPING
+ 125g Plain Flour
+ 50g Light Brown Soft Sugar
+ 50g Porridge Oats
+ 100g Unsalted Butter (Chilled)
+ 50g Chopped Hazelnuts
+ ½ TSP Vanilla Bean Paste
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1. Preheat oven to 200c (use temperature converter depending on your own oven) Peel and Chop your Apples into 2cm Chunks. Stir in Lemon juice, white sugar and a pinch of salt. Add the Blackberries and mix together, pop mixture into an ovenproof dish and drizzle over your Vanilla bean paste.
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3. For the crumble topping simply add Flour, Light brown Sugar, Porridge Oats and a pinch of salt to a mixing bowl. Chop butter into cubes and add into the mixture. Using your fingers rub the butter in until everything looks like breadcrumbs, you don’t want it too fine in texture, keep some lumps in!! Sprinkle the nuts in and gently toss (Ahem).

4. Gently push your fruit down making it as flat as possible then scatter over your crumble topping making sure every piece of fruit is covered and you have an even layer.
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5. Pop in the oven and bake for 40mins regularly checking to make sure it’s not burning.

6. Remove from oven once golden brown on top and the fruit is bubbling inside. Serve with Custard or Cream and Enjoy.
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What is your go-to winter warmer? I'd love to know your recipes


EASY AUTUMNAL SOUP
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It's officially Autumn and what better way to keep the chill out than a big bowl of Vegetable soup.
I've gathered together the last of the Summer veg from the garden to create this beautiful warming broth that will keep you going back for more.
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: YOU WILL NEED :
+ A Handful Of Runner Beans
+ 2 Carrots 
+ 3 Sticks of Celery
+ 3-4 Baby Potatoes
+ A Handful Of Kale
+ 1 Red Onion
+ 2 Cloves of Garlic
+ 1 Chicken Stock cube
+ 400ml Water
+ S+P
+ 1 Spring Onion To Garnish

: HOW TO :
1.Melt a knob of butter or oil in a pan and add the diced Onion,fry until soft. Add Garlic and fry for 1-2 mins.
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2.Add chopped Carrots,Potatoes,Celery and Runner Beans to the pan and cook for a further 2-3 mins making sure they don't burn or stick to the pan.

3.Boil 400ml Water and add to the pan along with a Chicken stock cube,if you are Vegetarian or Vegan simply use a Vegetable stock to transform this dish to your requirements.

4.Cover and cook for 15-20mins or until all the veg has softened,don't overcook as the Veg will loose it's colour, It is always better to have a crispy vegetable rather than a soggy one.

5. When the vegetables are cooked add the Kale and stir through,Kale only takes seconds to cook so this should be a last minute thing. Season to Taste.
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6.Serve piping hot with a sprinkling of Spring Onions and some fresh bread.

If you don't like these vegetables you can easily replace with ones you do like or throw some chicken in for a meatier option,the possibilities with this dish are endless so have fun.

I'd love to know if you try this,tag me on instagram and show me the outcome @KateCooksBlog

Enjoy!

A HEALTHY YOGHURT POT
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It’s that time of year when the succulent summer fruits are coming to an end and we are, dare I say it…. starting to say hello (or more likely, bugger off) to those lurking Autumn months. I can’t be the only one who has noticed the cold mornings and nights drawing in, surely? However, with an ongoing supply from my parents’ fruit bushes and some help from the supermarket I’ve managed to cling on to the last bit of summer and have put together a little healthy breakfast that will still put a smile on your face as you crawl out of bed to face to day.healthy breakfast, healthy yoghurt pot, katelouiseblog, katecooks, breakfast recipes, quick easy recipes, acai bowl, yoghurt bowl, food styling, food photography,
:YOU WILL NEED:
Handful of Chopped Strawberries
Handful of Blueberries
Handful of Raspberries
1 x Kiwi
1 x Plum
Handful of low sugar Granola
Nuts of Choice
Chia Seeds
0% Fat Free Greek Yoghurt
Water
Honey
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The only bit of work you need to do for this recipe is to make the Raspberry coulis, which is a doddle just chuck your Raspberries into a blender with some water and Honey to add a bit of sweetness. Taste as you go, as you don’t want it too sweet (this will take the healthiness away from the dish).

Now all you need to do is build your breakfast, there is no fixed rule on how you should do this, just have fun with it, if you want lots of fruit then add more fruit if you love yoghurt then add more yoghurt, its pretty self explanatory but tastes amazing and is healthy either way. If you need a bit of guidance then start with a layer of yogurt followed by a layer of fruit and add swirls of your Coulis as you go.
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You can add nuts as you go or just sprinkle them on the top, this will depend on how much you like nuts (cough, cough) or you can leave them out, again this recipe is based entirely on preference so make it your own. I added a bit of Granola to mine, not too much as the Sugar content is ridiculous in most granolas however I do have a sweet tooth and a scattering never hurt anyone, right?

Hey presto, you’re done, a super easy, healthy breakfast.

P.S This is great made this the night before, use a clip jar like this one from Kilner and pop in you bag for work/School the next day.


RASPBERRY ICE CREAM
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: YOU WILL NEED :
+ 450g Raspberries
+ 225g Caster Sugar
+ 450ml Double Cream
+ 225ml Whole Milk
+ 2tsp Vanilla Extract

: HOW TO :

1.Put Raspberries into a blender and pulse until nearly smooth.
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2.Add your Raspberry paste into a large bowl,add Sugar,Milk,Cream and Vanilla Extract and mix together.

3.If you have an Ice Cream maker you can now pour your mixture in and follow the guidelines,I use one by Savisto,its super easy and quick to use,I've made a few batches of different flavours in it now and adore it.If you don't own one you can simply pour your mixture into a freezable container,pop it in the freezer and freeze overnight,but I highly recommend investing in one of these babies.
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4.TADAAA it's as simple as that,Pop on top of a crisp meringue or enjoy in a chocolate waffle cone.
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RUSTIC HOT CROSS BUNS
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: YOU WILL NEED :

MIX 
+ 1 TBSP Dry Yeast
+ 110g Caster Sugar
+ 370ml Warm Milk
+ 600g Plain Flour (Sifted)
+ 2 TSP Mixed Spice
+ 1 Egg
+ 2TSP Ground Cinnamon
+ 50g Unsalted Butter (Melted)
+ 50g Candied Peel
+ 240g Sultanas

CROSSES
+ 80ml Water
+ 75g Flour
+ Piping Bag

GLAZE
+ 1TBSP Water
+ 2TSP ARROWROOT POWDER
+ 110g Caster Sugar
+ 60ml Water

:HOW TO:
1. Sprinkle Yeast into the warm milk along with 2tsps of Caster sugar,Set aside for 5mins.

2. Add the rest of the 'MIX' ingredients and combine in mixer or using a wooden spoon until a sticky dough forms.Empty out onto a clean,floured work surface and knead for 8-10 mins or until elastic in texture.
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3. Place in a lightly oiled bowl,cover with a damp cloth and pop it in a warm place for an hour or until doubled in size.

4. Once risen,remove from bowl and roll into a sausage,cut into 12 equal sizes and roll into balls,Place them into a 22cm Square tin,again cover with a damp towel and allow 30mins for them to do a second prove.
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5. Preheat oven to 200°C(400°F),once they have had their second prove you will need to pipe the crosses on.To do this add the flour and water to a bowl and mix together,put mixture into a piping bag and pipe crosses on (it doesn't matter if they are messy like mine,they are meant to look 'rustic').

6. Once the oven is up to temperature pop them in and cook for 30-35 mins until golden and springy to the touch.

7. Whilst in the oven you can make the 'GLAZE' instructions for this are on the packaging of the arrowroot powder,don't forget to add the Caster Sugar otherwise your glaze won't be sweet.
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8. Remove from oven,using a pastry brush liberally cover the Hot cross buns with the glaze,make sure you get into all the cracks and crevices.

9. Serve warm with salted butter and a cup of tea,ENJOY.
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NUTELLA BROWNIES
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.1CUP Nutella
.1CUP Melted Butter
.1CUP Light Brown Sugar
.1CUP White Sugar
.4 Large Eggs
.1TSP Vanilla Paste or Extract
.3/4 Cup Cocoa Powder
.1/2TSP Baking Powder
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+ Preheat oven to 160 (Fan Oven)

Combine Sugars,Vanilla Paste & melted butter,Add Eggs 1 at a time

Sieve Flour,Cocoa Powder and Baking Powder into a mixing bowl

Add Dry ingredients to mixer

+ Melt Nutella in Pan/Microwave and add to mixture,Mix well
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+ Spoon into Baking tray measuring 12" x 8 "

+ Add some extra Nutella to the top and make swirls with a knife

+ Bake for 40 mins, Mixture will still be wet inside but take out of oven and let the brownies cool down completely,the centres will turn sticky as they reach room temperature
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+ Enjoy with a steaming hot Cuppa Tea
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Let me know if you try this out.

I have also started a cooking channel on youtube which you can see HERE 
I would love it if you could check it out and Subscribe if you like.



GARLIC SOUP WITH STILTON CROUTONS

DSC01837
:YOU WILL NEED: 
.3 GARLIC BULBS
.1 LITRE CHICKEN STOCK
.400ML EXTRA VIRGIN OLIVE OIL
.4 SPRIGS THYME
.SPRING ONIONS FOR GARNISH
.2TBSP FLOUR
.1 TBSP BUTTER
.S+P
.CRUSTY BREAD
.STILTON CHEESE

:HOW TO:

1.Peel your Garlic cloves and add to a pan of olive oil,you will need just enough to cover the cloves,to this add your thyme sprigs.Simmer gently for 30-40 minutes,don't let the garlic burn,it needs to be golden in colour and soft to the touch.
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2.Strain the Oil and Garlic through a sieve and retain the oil it tastes amazing,you can use it cook with for loads of other meals.Place the Garlic into a Pestle and Mortar with 1tsp of the Oil and mash,adding a little salt to stop it sliding around.

3.Meanwhile ass the Flour and Butter into a pan on a low heat,cook through,stirring constantly then add your Chicken Broth.
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4.Pop the Thyme and Garlic paste back in and boil for 15 mins,strain again and add Salt and Pepper to taste.This isn't a very thick soup but you can always add some cornflour and thicken it to your taste.

5.For the Croutons,slice bread about 1" thick and grill until golden,drizzle with olive and put desired amount of cheese on top,return to the grill,cook until the cheese has all melted.
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6.Serve Piping Hot and add your crouton on top,scatter with spring onions and lashings of pepper
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ENJOY

Let me know what you think


SWEET AND SOUR PORK WITH STIR FRY COURGETTES AND WILD RICE
sweet and sour pork with stir fried courgette katelouiseblog
: YOU WILL NEED :
(FOR THE MEAT)
.1 KG Spare Ribs
.2 Eggs
.2 TBSP Cornflour
.Groundnut oil & Sunflower Oil
.3 TBSP Ketchup
.3 TBSP White Sugar
.4 Pineapple Rings
.Flaked Sea Salt
.Wild Rice

(FOR THE STIR FRY)
.2 Large Courgettes
.1 TBSP Flaked Sea Salt
.1 TBSP Veg Oil
.2 Garlic Cloves
.4 Spring Onions
.1 Red Thai Chilli
.1 TSP Sesame Seeds

: HOW TO :

1.Cut ribs to desired length,I went for around 5cm,wash them and pat dry with kitchen roll,place in a large bowl and sprinkle with sea salt,mix well and leave to sit for 15mins.
sweet and sour pork with stir fried courgette katelouiseblog pork ribs
2. Meanwhile,whisk the Eggs with the Cornflour,add small amounts of water until you reach the consistency of double cream.
sweet and sour pork with stir fried courgette katelouiseblog egg batter mix
3. Heat Groundnut and Sunflower oil in a wok or high sided pan(I did half and half with the oils) this needs to be deep enough that it comes half way up the ribs,alternatively they can be put in a deep fat fryer.DONT BURN THE OIL!!!

4. Coat your ribs individually in the Egg batter and submerge into the oil,they should bubble as soon as they touch the oil,if not then your oil needs to be hotter.Cook until golden each side and cooked through.
sweet and sour pork with stir fried courgette katelouiseblog deep frying
5. Remove ribs and leave about 1Tbsp oil in the pan,place ribs on to kitchen roll and allow to drain.
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sweet and sour pork with stir fried courgette katelouiseblog
6. Place the ribs back into heated oil,add the ketchup,sugar and pineapple pieces,add some of the tinned pineapple water for extra juice.Leave on a low heat while you do the stir fry.

7. Using a mandolin,peeler or a sharp knife cut the Courgette lengthways to make long thin ribbons set aside on kitchen roll and sprinkle with sea salt(this will drain the moisture out),Slice the Garlic into thin slithers,the same with the Chilli and Spring Onions.Heat oil in a pan and add the garlic to flavour it.

8. When all the moisture has been drawn out of the Courgette turn the heat up until piping hot and add it to the pan along with the Spring onions,Chilli and Sesame seeds.This will take seconds to cook,you want the veg to be al dente.
sweet and sour pork with stir fried courgette katelouiseblog
9. When the rice is cooked its time to plate up.
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10. Serve and Enjoy

Much Love

raspberry gin fizz cocktail recipe
:YOU WILL NEED:
.1 Lemon
. Raspberries
. Mint Leaves
. Gin of choice
. Glucose or Simple syrup
. Tonic Water

:HOW TO:

1.Place 3-4 Raspberries in the bottom of a glass along with 5 mint leaves,the juice of half a lemon and 1 tablespoon of syrup,mix together and crush with spoon.
gin highball glasses cocktails wooden chopping board
2. Fill each glass with glass and add a shot (or a double if you're a gin-o-holic like me).

3. Fill to the brim with tonic water and mix everything together,add a sprig of mint and a slice of lemon to garnish
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4. DRINK RESPONSIBLY 
(or not if you're anything like me and end up making these at 4 in the afternoon)
ENJOY!!!
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Try Sibling Gin from the lovely lot at Not On The High Street 
go on,treat yourself.

Let me know if you try this recipe

Much Love


POACHED EGG & SPINACH TOASTED BREAKFAST SANDWICH
P1080736
: YOU WILL NEED :
.Bread (Of Choice)
.1 Large Egg
.Handful of spinach
.Salt
.Pepper
.Butter

:HOW TO:
1.Fill a frying pan half full with water and add a knob of butter,bring to the boil.

2.Meanwhile cut two slices of bread quite thickly ready to be toasted.
P1080322
3.Reduce the water in the pan just so water is lightly simmering,Crack an egg into it and pop your toast down.Cook egg for 2-3 mins depending on how you want it done.
P1080328P1080331
4.In a different pan add enough water to cover the bottom and drop in your spinach,it will take seconds to cook,let it wilt then remove and strain.
P1080324
5.Time to add it all together,Pop up the Toast and add a generous amount of butter,Place Spinach onto toast as your first layer,Then pop the egg on top,sprinkle some salt and pepper on for added crunch and seasoning.
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6.Pop the lid on,cut in half and watch the runny egg ooze out(My favourite part).

7.Tada,probably the most simple recipe ever but one of the tastiest breakfast sarnies you will try ;)

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Much Love


SUMMER COUSCOUS
P1080033: YOU WILL NEED :
.Plain Couscous
.Olive Oil
.1 Cucumber
.Handful of Tomatoes 
.Handful of Basil
.Handful of Parsley
.Salt & Pepper

:HOW TO:

1.Fill a pan with water and bring to the boil,add the Couscous (I used a whole packet because I was feeding a party)If you are cooking for one then just add a cupful,bare in mind it swells once cooked like most pulses/pastas.
P1080015
2.Boil for 1 minute then turn off your cooker,this will allow the Couscous to soak up the water and it will cook just from the heat of the water alone.Once it has soaked up all of the water,fork some butter through to give it a fluffy texture.
P1080018
3. Dice your Tomatoes and Cucumber and finely chop your Basil and Parsley.
P1080031
P1080032
4.Spoon Couscous in to a large bowl and start adding your veg & herbs.I found it easier to do it layers so you get an even amount of everything in each serving,Add oil as you go to keep it moist.Finish with S+P.

5.Hey Presto,a super quick and easy recipe which is great for summer picnics,bbq's or parties.If you make too much whack it in the fridge and you can eat it cold for days.Perfect healthy snack.
P1080034
Much Love


CREAMY MUSHROOM PASTA WITH CARAMELISED ONIONS AND SPINACH
P1080187:YOU WILL NEED:
. 10 Small Mushrooms
. 3 Red Onions
. 2 x Handfuls Of Spinach
. 1Tbsp Balsamic Vinegar
. 1Tbsp Light Brown Sugar
.8oz Spaghetti
. Salt & Pepper
.2 Tbsp Olive Oil
. 450ml Rich Cream
. 75ml Milk
. Parmesan Cheese

:HOW TO:

1.Fry Onions until soft,Add Sugar and Balsamic vinegar to Caramelise.
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2. In a clean pan fry the mushrooms until golden and crispy and then add the onions back to the pan.

3.Wash and strain the Spinach and add to the saucepan
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4. Whilst the Spinach is wilting add the Spaghetti to boiling hot water and cook for around 15-20 mins or until soft.
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5. Whilst the spaghetti is cooking return to the mixture and add the Cream,Milk and Cheese and stir in making sure it has coated everything well.
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6. Once the spaghetti has cooked,Strain it and add it to the mixture,Toss to coat the pasta

7.Serve in warm bowls and Tuck in.
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I Garnished mine with a sprig of Parsley and some crispy onions.Perfect

Let me know if you try this dish,it's so quick and simple

Much Love



KOREAN STYLE CHICKEN WRAPS WITH CRISPY NOODLES
P1080118
: YOU WILL NEED :
.2-4 Chicken Breasts
.Chow Mein Noodles
.Tortilla Wraps Or Tacos
.2 x Spring Onions
.3 Cloves Garlic
.1 Tsp Chilli Flakes
.1 Tbsp Ginger
.1 Lime, Jucied
. 1 Tbsp Honey
. 3 Tbsp Soy Sauce
.Sesame Seeds
. 1 Tbsp Sesame Oil
.Pinch Salt & Pepper

: HOW TO :
1.In a bowl, mix together the Soy Sauce,Sesame Oil,chilli flakes,Ginger,Garlic,Lime & Honey to form a runny Liquid.
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P1080094
2. Add diced chicken to the mix,stir in sesame seeds and put it in the fridge for an hour to marinate.

3. Put the Mixture into a large saucepan and fry until all the juice has been soaked up and the chicken is sticky and golden.
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4. When Chicken is cooked set aside in a warm oven while you crack on with the noodles.Bring a pan of water to the boil and add a couple of sheets of chow mien noodles,cook them until tender then strain and drain them off on some kitchen towel. Heat 1tbsp Olive oil in a frying pan with some salt and pepper and add the noodles,cook until crispy and golden in colour.
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5. Warm wraps in the microwave for 1 minute,now it's time to build...

6. Add the chicken first,followed by any topping you prefer,I chose Grape,Spring Onion,Ginger Cheese and Corriander.Then Sprinkle your fried noodles on top to finish.

I also cooked some Corn on the cob and threw together a side salad to bulk out the meal.
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Hey Presto,a quick and easy recipe that tastes delicious.
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Much Love


LEMON,BASIL AND CUCUMBER ICE LOLLIES
P1080079
:YOU WILL NEED:
.Ice Lolly Moulds
.Lollipop Sticks
.Basil
.Cucumber
.Lemon Squash

:HOW TO:
P10800411.Fill moulds halfway with lemon squash.
P1080043
2. Poke in a slice of cucumber and a basil leaf and put in freezer for 20mins until icy cold but not fully frozen (this will hold the cucumber in place).
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3. Fill up the rest of the mould with cold water and add another slice of cucumber and a basil leaf. Put back in freezer for around an hour until they are just starting to set and then poke in your lollipop stick (This stops the stick from falling to one side).Then put back in freezer and leave overnight to set solid.
P1080083

4.Finally remove from freezer,run the mould under the hot tap for a few seconds and pop out your awesome lollies.

These are perfect on a hot day and are super tasty,I will be trying loads of flavours over the summer and also adding alcohol for an even yummier version.

Let me know if you try these 

Much Love




ELDERFLOWER CORDIAL
P1070892:YOU WILL NEED:
.10 Large Elderflower Heads
.900ml Boiling Water
.2 Tablespoons Maple Syrup
.340g White Sugar
.25g Citric Acid
.Sterilised Bottle
.Muslin Cloth


:HOW TO:
1.Whack the Elderflower heads into a large pan or plastic bucket and Pour over the boiling water
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(SO PRETTY)

2.Add the Sugar,Citric Acid and Maple Syrup then give it a good stir.

3.(The boring bit) Cover pan with a clean damp cloth and leave it to sit in a cool dark place for 48hours....Tick tock,tick tock.

4.After you've waited a lifetime, line a sieve with a clean muslin cloth and place over a jug.
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5. Pour your concoction through the muslin,this will catch all the flowers and bits that you don't want in your stomach.
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6. Decant into a nice bottle and hey presto,just add water and you have the perfect summer drink (Add Gin to make it even more perfect)
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Let me know if you try this,its super easy and the hedges are full of Elderflowers at the moment,so no excuses!!

Much Love


1 comment

  1. Hi Kate, I just tried out your Creamy Pasta with Mushrooms recipe and really enjoyed it!

    Did a blog post about it (as I'm trying to eat a new food each Friday), and mentioned your blog/recipe. Hope you don't mind! Here's the post if you want to check it out - if there's any objections do let me know, but I doubt their will be?!. http://thecurvychallenge.blogspot.co.uk/2015/02/new-food-friday-6-creamy-mushroom-pasta_13.html

    Cheers, Jo x

    ReplyDelete

Thank you for all your lovely comments,They make my day :)

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