Egg Muffins Slimming World style #Recipe

One of my new favorite recipes and only takes around 30 minutes to make egg muffins and I promise they are delicious.

What I made them with...

Ingredients

- 50ml skimmed milk (if you are doing slimming world don't forget to deduct the milk from your allowance)

- 4 Eggs

- 5 rashers of bacon with the fat removed

- 1 Red Pepper

- 4 medium button mushrooms

- Fry light

- Salt and pepper

- Preheated oven 160

Recipe

1. pour your milk into a measuring jug, then break the eggs into it and whisk thoroughly then set to one side.
2. chop up the bacon, mushrooms and peppers into small pieces
3. spray a frying pan with fry light, and lightly fry the peppers, mushrooms, and bacon
4. using a spoon distrabute the mixture evenly between six cake cases or the tin I used silicon cases.
5. pour the egg and milk mixture over each of the cases so that there is around the same amount in each, add salt and pepper if you wish. 
6. cook for around 20 minutes or until the top is browned 

This recipe is so easily adapted you could add different vegetables onions or more meat, gammon or sausage meat been as daring as you like and the recipe is really quick and easy these are great to add to a dinner or just for snacks throughout the day.

#Weaning week Ella's Kitchen The first food book #Review

If you want to have a go at cooking your own baby meals there is no better place to start than with Ella's Kitchen, The first food book "The Purple One" not only is it a recipe book, but all the way through there are top tips on how to start weaning your baby what foods to give them and when to start introducing lumpy food.

The book is actually fantastic - I am not really a book kind of person, but this recipe book is really easy to use, the book starts with purees and works all the way through to toddler meals and finger foods for older children.

At the beginning of the book there is an introduction page it tells you all about weaning and some great advice and tips, this follows through the book and there is an introduction at the start of each stage of weaning which tells you things like which foods the baby can start to try, how much on average they should be eating and other useful hints and tips for that stage. The book also has a really helpful weaning chart that you can stick up on your fridge or wall as a quick weaning reference when your cooking. The chart includes a really nice section where you can record all of you babies weaning milestones and food preferences.

The Recipes 

There are no weird recipes in the book or ingredients that you will have trouble finding, the recipes are mainly things that you would always have in the cupboard so no need to go out spending copious amounts of money on things haven't heard of which is often the case in a lot of recipe books.



The Recipes are really simple to follow I love that they have a little clock next to them so you know how long they will take to prepare and cook, it also tells you how many portions that the recipe will make or how many ice cube trays it will take up so you could make your little one meals in batches to last the whole week.

There are a variety of recipes too choose from in each of the weaning sections something to suit everyone, there are your basic fruit and veg purees to pies curries and pastas a lot of the recipes that are further on through the book could be used for the whole family, I love that the book is so adaptable and has so much helpful information.

I had a go at cooking the oats, banana + mixed spice the preparation time states in the book five minutes and the cook time ten minutes the recipe took me just a little over five minutes and the cook time was as stated, I wasn't sure about the mixed spices as it smelt quite strong, But Jack really enjoyed the meal and I really enjoyed that I had made the recipe myself I felt a sense of fulfilment.

I have to say this has got to be my favourite cook book, just because of how busy life can be and this book makes cooking really simple its a great way of knowing your little one is getting something healthy to eat, I can honestly say I am looking forward to Jack growing with this book and cooking more of the lovely recipes found within it.


The First Foods Book from Ella's Kitchen retails for £14.99 which, in my opinion, is great value for money as this book will last us way into the toddler years.

Visit Ella's Kitchen on their website here to see their full range of Cook Books.

I was sent a copy of this fantastic recipe book from Ella's Kitchen for the purpose of this review all opinions remain honest and my own.

A quick and easy Slimming World #Recipe

• 1 X onion diced
• 200g mushrooms diced
• 500g extra lean minced beef
• 2 X teaspoons chopped garlic
• 1 X teaspoon mixed herbs
• a small bag of frozen mixed vegetables
• 3 x beef stock cubes
• Frylight

1. Put the frozen vegetables in a a pan and boil them until soft and they are cooked.
2. Whilst the vegetables are boiling spray a large pan with fry light and placed on a medium to high heat
3. fry the mushrooms and onion for around five minutes
4. Add the mince, chopped garlic and mixed herbs fry until the mince is browned
5. Add the beef stock
6. Drain the water away from the frozen vegetables and add to the beef mixture leave to simmer for around 20 minutes so the flavours infuse, stirring occasionally
7. Serve with steamed broccoli or Brussels  

The meal is syn free and it makes quite a lot I usually freeze some down for later in the week its yummy not only that you can adapt the recipe to suit yourself why not try adding in some different vegetables or serving it with butternut squash instead of chips or the above vegetables!

Our Little Secret - Tikka Masala Dine in Kit #Review

As you all know around a month ago I started my new job, well by the time I get in from work I am usually tired and hungry and to be quite honest I really don't want to be spending hours in the kitchen cooking, I want to eat something that is ready fast - yes I know what your thinking we could all do with a live in chef! but from a practical point on view, I want to be able to make something that is going to be ready in less than half an hour.

Our little secret is a new range of meal kits, cooking sauces and micro-meals that are family friendly and offer easy to prepare meals with Indian, Oriental and Mediterranean Flavours. I tried the Tikka Masala Dine-in Meal Kit

On the box its ready in less than twelve minutes - " breaths a sigh of relief" so its quick and easy let me tell you about it and what I thought of the taste of the kit. The meal kit includes dry spices, paste, sauce and rice, all vacuum packed so that all you need to add is the meat or vegtables of your choice.

The whole range has a handy chilli rating on the front of the pack so that you can choose a recipe to suit your palate - this one has two out of three chillies and was already pretty hot so be prepared to add some extra cream to cool things down if necessary. and there is an easy guide on the front of each pack so you can see quickly and easily the nutritional content of each pack.

Our Little Secret have really easy to understand guidelines on the back of each pack so you can follow each step - you really don't need to be a chef to be able to put this fabulous dish together its simple!

The packaging promises an effortless meal and that is exactly what you get as everything apart from the meat is in the box. You just chop up the meat of your choice - I went for chicken but you could also use lamb, fish, prawns, pork or your favourite vegetables - leave to saute for 2-3 minutes then add the paste and the rest of the sauce cover and simmer for 5-6 minutes or until the sauce has thickens up.

The rice which is in the box as well is done separately taking just two minutes in the microwave - and there you have it a fantastic higher end gourmet dinner in less than fifteen minutes, fantastic don't you think!  
  

The meal took around fifteen minutes to prepare and it was really delicious. I was very impressed at the quick and easiness of the meal even though I thought at a glance of the packet I thought it would be more difficult. The tikka masala tasted delicious, I didn't actually add anything extra to this kit and I was a little worried it might be on the hot side but to be honest I thought it was actually quite mild and I really enjoyed tucking into it when I had finished work. The kits cost £3.49 and the sauces are priced £1.49 which I think is a great price.

Our Little Secret is currently available nationwide in Morrisons and Makro.

   

I was sent this product for the purpose of this review all opinions remain honest and my own.

Our fantastic bank holiday food from Morrisons #Recipe #MorisonsMum

Last week I received an e-mail BritMums were looking for mummy bloggers to write about the savings you can make at Morrisons, as they have now cut a lot of the food prices - I of course replied never thinking for one moment that I would get chosen for this opportunity - the Tuesday after I had applied an envelope dropped through my letterbox containing £80 Morrisons vouchers and a letter saying I had been chosen to be a #MorrisonsMum for the weekend! I actually couldn't believe it I was ecstatic to say the least.

I enlisted the help of my dad and Adam, Liam was at school and we set off to Morrisons with bargains in mind, I couldn't wait to see how much the food was and what was on the shelves you see I don't often shop at Morrisons as previously I have always found it to be more expensive and it is a little bit out of the way. I didn't realise until last week that they offer an online shopping service, I am told they have been offering this service for ages - no one told me!

When we reached Morrisons the first thing we were greeted with was a huge sign saying look for our new everyday cheaper prices with an arrow saying im cheaper - I found myself smiling and nodding to the sign .

As we walked around the Morrisons store, their were practically stickers on most thing and if you don't notice the stickers on the food there are big yellow stickers on the floors pointing out the prices of the food that has been made cheaper, I have to say it did help to make shopping just that little bit easier being able to see the prices, so you can make better choices for a cheaper shop!

we were given £80 to spend at Morrisons and I spent 104.78 so slightly out of budget, but I wasn't keeping track of the prices as I wondered up and down each aisle. Every time I spotted something that was cheaper and I knew it was a bargain it went into the trolley, However I did manage a monster shop 74 items later and I was finished! some of my best buys were;

• Carrots 69p
• tinned tomatoes 31p
• frozen Yorkshire puds 49p
• Nuggets 90p
• 1.5 litres squash £1.25

They're just a few of the bargains, but there really were so many to choose from, For our bank holiday meal I decided to make a Healthy Meaty Spaghetti Carbonara surprise because the boys love pasta and it is one of my favourite meals.

Ingredients;

• 4 Garlic cloves chopped up,  60p two pack whole garlic - 30p each

• 100g Parmasan Cheese 1.50

• Three Chicken breasts chopped into chunks £3.25 per pack (£7.50 for 2)

• 100g Back bacon 2 packs for 3.50 - 1.75 each

• 3 large eggs  1.69 box six 28p each

• 100g closed cap mushrooms chopped 69p

• Fry Light or oil 

• Spaghetti 23p 500g

Method

Cook the spaghetti according to the packet, meanwhile place a large frying pan sprayed with fry light over a medium heat, Add the chicken and fry until it lightly browned then add the bacon and mushrooms and stir fry for 2-3 minutes or until lightly browned, Add the garlic and stir fry for 30 seconds, then set aside.

Drain the spaghetti and add the bacon mixture to the pan. Add half the Parmesan, and toss the heat from the spaghetti will partly cook the egg but still leave it moist

divide the Carbonara between four, add fresh parsley to the top to decorate if you wish, this meal is real easy it literally takes around 15 minutes to make and is very good if your on a budget! 

The meal actually in total costs a fantastic £6.86p so that is £1.71p per person and to be honest the portions could really stretch to another two people, a fantastic price wouldn't you agree!  

I would go back to Morrisons in the future, some of the prices are great others I would say average the other supermarket prices so I would say Morrisons are not more expensive there prices have certainly dropped and are looking like they're going to be staying that way which is great news for us mums! 

We really enjoyed our bank holiday shop so thank you to Britmums and Morrisons why not go down to your local store and see what you can save money on I would definitely recommend it and I would love to hear about your savings!

 I was sent £80 in Morrisons vouchers for the purpose of this post - in association with BritMums

Pancake day with Clarks Maple Syrup

I absolutely love pancake day, so when I was asked if I would like to try out some pancake recipes from Clarks Maple syrup I was delighted of course to agree.

I am going to give you the recipe they sent to me for inspiration and then show you the pancakes and recipe I used.

Dale Williams' American style pancakes made with maple syrup Ice-cream and cinnamon sugared fruits. (serves 4)

 

Ingredients;

• 170g self-raising flour 
• 1 tbsp Baking powder 
• 100g Caster Sugar
• 2 eggs separated
• 275ml milk
• 25g butter

For the ice-cream

• 300ml whole milk 
• 6 egg yolks 
• 115g Caster Sugar 
• 300ml double cream 
• 3 tbsp Clarks pure Canadian Maple Syrup

Method; for the Ice Cream 

Heat the milk in the pan until its scalding and remove from the heat.

whisk the egg yolks with sugar in a heat proof bowl until thick and creamy, slowly whisk in the warm milk.

Set the pan over a bowl of simmering water and stir with a wooden spoon until the mixture slightly thickens to coat the back of the spoon, Remove from the heat and stir in the maple syrup. Leave to cook completely then chill for one hour.

Whip the cream until soft peaks form, Fold the cream into the cold honey and custard.

Pour the mixture into an ice-cream machine and churn until set (This will make more than you need but freeze the mixture and it will keep several weeks)

Remove from the freezer 15 minutes before needed and leave at room temperature to soften slightly.

To make the Pancake batter  

Place the flour, baking powder and caster sugar into a clean mixing bowl and stir to combine

Add the eggs and milk whisk well to make a smooth batter. In a separate, clean, metallic bowl, whisk the egg whites until soft peaks form, then fold into the batter using a spatula.

Heat a heavy, non stick frying over a low-medium heat. Add the butter and heat until gently foaming using a small ladle, ladle the mixture into the frying pan in even measures to form small pancakes, fry for 2-3 minutes, then flip using a spatula ( The underside should be golden) remove from the pan and keep warm insulated in foil, and repeat with the remaining batter.

To Prepare the fruits

Place the strawberries, blueberries and bananas into a bowl, Mix the caster sugar together with the cinnamon and then scatter over the mixed fruits. Combine well with a spoon and set aside for 20-30 minutes until needed.

When ready to serve, stack the pancakes onto the centre of each plate, scatter the cinnamon fruits and finish with a scoop of maple syrup Ice Cream and lashings of maple syrup.

They look delicious don't they! well I didn't quite follow this recipe for the pancakes because Im not to fond of to much bread and unfortunately I don't own an icecream mecheine. This is how I made mine.

For the pancake mixture

• 110g/4oz plain flour, sifted
• pinch of salt
• 2 eggs
• 200ml/7fl oz milk mixed with 75ml/3fl oz water
• 50g/2oz butter

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - you don't need an electrical whisk I just whisked my pancake mix with a fork
   
   
2. Next gradually add small quantities of the milk and water mixture, continuing to whisk throughout. When all the liquid has been added, then whisk once more until the batter is smooth, then melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
   
   
3. Now get the pan really hot, then turn the heat down to medium, spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook of course depending on how thick you would like your pancakes you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over to the other side, this will need probably only need a few seconds again of course depending in the thickness of the pancake - then simply slide it out of the pan onto a plate.
    
4. Stack the pancakes as you make them, they do stay warm maybe use something to cover them so they stay warmer just that bit longer. 

Once ready top them or fill them with you favourite fillings, I of course used maple syrup and strawberries they were simply delicious, I also had one with caster sugar and orange, Its the fist time I have ever tried Clarks maple Syrup I found it really delicious its not to thick in texture and not to sweet I will definitely be enjoying Clarks Maple Syrup with pancakes again.

I was sent Clarks Maple syrup and some recipe ideas for the purpose of this post all opinions remain honest and my own.

Spaghetti Carbonara #Recipe

serves 4

400g dried plain spaghetti

fry light

100g back bacon

4 garlic cloves finely chopped

3 large eggs lightly beaten

120g Parmesan cheese

fresh parsley (optional)

Method

Cook the spaghetti according to the packet, meanwhile place a large frying pan sprayed with fry light over a medium heat, add the bacon and stir fry for 2-3 minutes or until lightly browned, Add the garlic and stir fry for 30 seconds, then set aside.

Drain the spaghetti and add the bacon mixture to the pan. Add half the Parmesan, and toss the heat from the spaghetti will partly cook the egg but still leave it moist

divide the Carbonara between four, add the fresh parsley if you wish, this meal is real easy it literally takes around 15 minutes to make and is very good if your on a budget!

Simple Cottage pie #Recipe

Serves 4 

• 1lb/445g extra lean minced beef
• 2 onions finely chopped 
• 4 carrots peeled and cut into bite sized chunks
• 2tbsp Worcestershire sauce
• 2 levels tbsp tomato puree
• 426ml beef stock
• salt and freshly ground pepper
• 2lb/908g swede cut into bite sized chunks
• 1lb/445g celeriac peeled and cut into bite sized chunks
• A handful of fresh parsley finely chopped, plus extra to garnish

Method

Preheat your oven to 200'C/400F/Gas mark 6. prepare all the ingredients first, boil the Swede and celeriac for 12-15 minutes or until soft both vegetables are really hard to mash if there not soft.

Dry Fry the beef over a high heat for 3-4 minutes to brown it, stirring occasionally, add the carrots and cook for 5-6 minutes until they start to soften.

Add the Worcestershire sauce, tomato puree and stock then season, bring to the boil, then reduce heat to the medium - low and simmer for 25minutes stirring occasionally until the stock has reduced.

Drain the water from the swede and celeriac then return to the pan add the parsley season and then mash.

Spoon the beef mixture into the a deep ovenproof dish and pile on top the mash. Bake for 30 minutes.

Garnish the pie with the remaining chopped parsley and serve with extra vegetables.

This recipe is really simple but preparation is the key.  

Chicken and Bacon Hotpot #Recipe

Approx ready in around 1hr 50 minutes 

Ingredients,

• 2 chicken breasts 
• 
  
• Fry light
• 
  
• 1 medium onion chopped 
• 
  
• 4 bacon rashers 
• 
  
• 200g mushrooms quartered
• 
  
• 2 carrots cut into cubes
• 
  
• parsley leaves
• 
  
• 450ml chicken stock
• 
  
• 1tsp dried mixed herbs
• 
  
• salt and freshly ground pepper
• 
  
• 550g potatoes peeled and sliced thinly
• 
  
• 200g of steamed broccoli to serve (or your own choice of veg)

Method

preheat oven to 180C gas mark 4. place a frying pan over a medium heat. Spray the chicken with fry light and brown in the pan for five minutes turning half way through. Transfer to a large ovenproof casserole dish.


Place frying pan sprayed with fry light over a medium/high heat heat add the onion and the bacon and stir fry for 3-4 minutes until golden. stir in the mushrooms, carrots parsley, stock and half the mixed herbs, season and bring to the boil, stirring frequently.

    

Pour the bacon mixture over the chicken. Arrange the potato slices on the top, overlapping then sprinkle over the remaining dried herbs season and spray with fry light. cover and bake the hot pot for 1 and a half hours

Mean while pre-heat your grill to high remove the lid from your dish, spray the hotpot with a little more Fry Light and brown under the grill for 4-5 minutes. serve with broccoli or vegetables of your choice.

*Luxury with Aldi

Aldi’s Specially Selected luxury mince pies priced £1.69 for 6 

has come top of the annual independent consumer taste test. Beating none other than Harrods and Fortnum & Mason and beating Marks & Spencers who came second by a clear 8%.

To add to their already huge collection of food awards, weeks previously they won the best Christmas product at the quality food awards with their 12 month matured specially selected Christmas pudding.

Aldi have an awesome selection of festive food available here are some of whats on offer all at rock bottom prices!




To showcase Aldi’s delicious and affordable Christmas offering, the discount supermarket has teamed up with celebrity chef, Jean-Christophe Novelli, and launched a pop up restaurant earlier this month offering a unique fine dining experience in central London.

The restaurant, which was open for one day on the 4th December, offerd diners the chance to enjoy a bespoke four course menu specifically created and cooked by Michelin award-winning chef, Jean-Christophe Novelli.

The fine dining Aldi menu boasts great tasting products such as fresh wild lobster tails and scallops and showcases Aldi’s high quality Christmas products. What’s more, the menu doesn’t come with a fine dining price tag, with all the ingredients available for £17.90 per head, making it at least £56 cheaper than London’s top eateries.

Jean-Christophe Novelli commented: “It has been a great honour to team up with Aldi this Christmas and showcase the high standard of food and drink they have on offer.

“The menu I created for the pop up restaurant offers a fine dining experience that was second to none.

“Its range really does provide customers with the opportunity to create the finest meals this Christmas at unbeatable prices”.

An Aldi spokesperson added; “Everybody likes to indulge over Christmas and by doubling the size of our Christmas range, we have ensured that our customers can really get into the festive spirit without breaking the bank or compromising on quality.
“Our products are sourced from some of the best food and drink producers around, so our shoppers can be confident they are buying the finest products at the lowest prices.”





Following on from this Jean-Christophe Novelli. has released a beautiful recipe book perfect for the foodie lover or anyone that loves to cook wonderful new things.


Aldi have the perfect selection of food whatever the time of year so why not nip down to your local store and collect what you need today.

I was sent a section of products for the purpose of this article all opinions remain honest and my own

Mini cook books stocking fillers #Review

I was sent three little recipe books from Franks French's and Red Hot , of whom have teamed up with Hachette partworks to produce three mouth-watering recipe books, each focusses on one key sauce and condiment from the range. Each of the three books contain 30 recipes, all featuring lots of different recipes using each individual condiment




I think these fabulous little cookbooks would make great stocking fillers for a fellow foodie in your life.

I love all three of the sauces, but I am rather partial to Frank’s RedHot sauce and, although French’s Classic Yellow Mustard isn’t a patch on our own very fine English mustard, it is a must when you’re enjoying American-style hot dogs.

Available from newsagents and most supermarkets, these pocket-sized cookbooks are just £2.99 each and provide a wide range of recipe ideas based on these three sauce brands. The recipes are pretty simple and while they won’t revolutionise your cooking, there are some good ideas for spicing up everyday meals. In particular I’m looking forward to trying Frank’s spicy cheese toasts and French’s easy peasy ribs.


These would make a fab Christmas present for anyone who loves to cook or just loves a particular condiment I love these recipe books they're so cute and they are priced at £2.99 a book which I think is really good value for money.


I was sent these little cookbooks for the purpose of this review all opinions remain honest and my own.

LIBERTE #Review and Recipes

How many of you have heard of Liberte Greek style yogurts? I hold my hands up I hadn't, but if you haven't tried them you are missing out on a treat!

Liberte have been crafting recipes with quality ingredients since 1936 with fine fruits and a forkful of passion. The company was actually established by the Kaporovsky family in Montreal, Canada. They had a simple mission to make the very best dairy possible.

Today Liberte is staying true to the Kaporovsky family mission, crafting its recipes with the very best quality ingredients recipes and fine fruits the strained Greek style yogurt are still made in Canada today.

They have been retailing there products in the United Kingdom since April of this year and are available from most major retailers.

I actually tried three products in this range, strawberry fields, blueberry harvest and the natural strained Greek style yogurt.

Liberte natural yogurt is free of fat, artificial sweeteners and preservatives, it has a deliciously creamy taste and thick texture, Its actually that thick you could eat it with a fork, take my word for it, it is really really thick. Now I have to be honest I never know what to do with natural yogurt I am not keen on eating it on its own, so the lovely people at Liberte sent me some recipes.
we tried out the Monica's banana yogurt loaf I didn't even know you could put yogurt into a loaf so I decided I would definitely give this a go.

Monica's Banana and yogurt loaf

Ingredients;

• 4 x large banana- mashed
• 250g self raising flour
• 1Tsp baking powder
• half Tsp baking soda
• half Tsp cinnamon
• 2 eggs
• 150g Liberte natural Greek style yogurt
• 75g melted butter

 Method;

• Pre-heat oven to 190C
• Place flour and spices together in a mixing bowl
• stir sugar, eggs, yogurt and melted butter together in a separate bowl.
• Add wet mix and mashed bananas to flour and combine lightly into a lumpy mix.
• cook for 50-55 minutes or until a toothpick pushed into cake comes out clean.

The recipe was fantastic, the loaf was very moist you could see the bits of banana when it had been sliced, you could smell and taste the aroma of cinnamon, It was delicious when it had been cooked and to be quite honest the loaf was that big it lasted us in puddings for three days the boys loved it we had it topped with custard the second day and it really was yummy I was very impressed.

Another recipes you could try with the Greek style yogurt is;

Fennel, Apple & celeriac salad with seafood. 

   Ingredients;

•  1 Large Fennel
• 1 granny smith apple
• 1 celeriac
• 150g 0% Liberte natural Greek style yogurt
• 1Tbsp Whole grain mustard
• salt and pepper
• 8 prawns
• 8 Scallops
• 8 bite size pieces of salmon
• 1Tbsp olive oil
• 1 finally grated lemon zest

Method;

• Finely slice the fennel into thin strips
• slice the apple and celeriac thinly and then into thin strips
• place all in to a bowl and stir in the yogurt and mustard
• season to taste with salt and pepper
• Toss the seafood in the oil and lemon zest with two pinches of salt and a few twists of pepper
• heat the griddle pan and cook the seafood for about 1-2 minutes turning halfway
• serve with salad

To be honest we didn't try this as I am not a great lover of seafood but if any of you try it out I would love to hear your thoughts and how you get on with it!

Next up I tried the strawberry fields and blueberry harvest both of these yogurts are are fat free and contain a layer of natural yogurt on top of the specific real fruit for there flavour. Both products are naturally rich in protein, surprisingly thick and creamy tasting and are free from artificial sweeteners and preservatives.

I love that both of these two flavors have two layers it gives them something extra they are very tasty, creamy and simply delectable, you would never guess they were fat free they as they are very tasty and feel quite naughty but their not! I am actually surprised that even Liam enjoyed these yogurts and he is such a fussy child I think I have just found my sneaky way of getting him to eat some fruit!

Over all I was very impressed by all three of the products I am not sure I would have been with the natural strained yogurt on Its own If I hadn't of been given the recipes, but this is purely because my taste buds just doesn't really like natural yogurt on its own. But the two flavoured yogurts are fab they would be great for lunchboxes or as a snack on there own.
All the yogurt products are priced  £2.19 which I think is quite reasonable.

Liberte have also just released two new yogurts to their range delectable honey and refreshing lemon unfortunately I haven't had the pleasure of trying these new little beauty's yet! but they will be on my shopping list for next time. I would love to hear your thoughts and what you think if you have tried any of this range?

    

You can find out more product information, history of the brand, recipes and much much more over on there webpage www.liberteyogurt.co.uk  you can also find out more on Facebook and Twitter

I bought the yogurts for this review myself however the recipes were sent to me from Liberte all opinions expressed are honest and remain my own.

Its Monday!!

Hi all hope you have had a fantastic weekend whatever you have done.
We had some lovely Autumn leaf collecting and painting planned for this weekend but that didn't exactly work out with it raining all the leaves were soggy but fingers crossed we will get some painting done for this weekend!

Last week we had a brilliant week overall Liam seems to be calming down at school a bit, well I am not being dragged into the class at every given moment so that's always a start, He has also discovered that he knows my name he said "mummy I know something" I said do you what do you know He says "I know Something" I said tell mummy then and he starts shouting "Helen Helen" I had to chuckle to my self after I had told him my name is only mummy to him!

Adams Highlight this week was when Liam asked if the moon was made of cheese Adam sat up like a mere cat on his knees and said "Cheese Cheese I want Cheese mama" kids they do make you laugh don't they.

So after the rain put a stop on our plans for painting, we decided to make some good old fashioned plain biscuits easy to make for the boys and fun cutting them into shape, however the only shapes I could find after I seem to have misplaced all of my other biscuit cutters was a motor bike and an airplane cutter, Liam came up with an idea to cut circles with an old babies bottle top! We are not exactly master chefs round here but we make a mess and have fun!

Shortbread motorbikes (or whatever shape you like!)

Ingredients; 

• 100g butter.
• 60g golden caster sugar.
• 100g plain flour.
• 60g fine semolina.
• sugar to sprinkle.

Method;

• Pre-heat the oven 150C/300F/gas mark 2.
• Put the butter and sugar into a bowl, mix them together until they make a smooth paste.
• Sift the flour into the bowl.
• Add the semolina then stir the mixture well
• When the mixture wont stir anymore use your hands and knead it, the dough will be ready when there are no bits left on the side of the bowl.
• Sprinkle the top with flour so the dough don't stick to the side then roll it out with the rolling pin.
• Use you biscuit cutter to cut the dough in to shapes.
• Lay shapes onto a baking tray lined with grease proof paper.
• Bake the biscuits for 17 minutes.
• Then remove from the oven and place them on a wire rack to cool.
• sprinkle with sugar or you could ice them, cover them in chocolate however you see fit!  

Hope you all have a great week I have some more lovely posts planned for this week I would love to know what you have planned or what you did over the weekend? x

Apple and Blackberry crumble

After all the blackberry picking what better way to use them than in a crumble here is the recipe.

The crumble; 

• 120g plain flour 
• 60g caster sugar 
• 60g butter 
• 
  
• The fruit base 
• 300g apples I used brambly 
• 30g butter 
• 30g demerara sugar 
• 115g blackberries 
• Then custard or vanilla ice cream to serve 

1. heat up the oven to 190c/170/c fan/ gas mark 5.
2. Add the butter, flour and sugar into a bowl.
3. rub in using your finger tips to make a bread crumb mixture.
4. line a baking tray with baking paper sprinkle the mixture over evenly.
5. bake for 15 minutes or until slightly browned.  

 While this is cooking prepare the fruit

1. peal and slice the apples evenly
2. put the butter and sugar into the sauce pan and mix together on a medium heat until it turns to a light caramel.
3. stir in the apples and cook for around three minutes or until soft.
4. Add the blackberries and cook for a further three minutes.
5. remove from heat and place into an oven prof dish.

Remove the crumble mixture from the oven and place over the top of the fruit then cook in the oven for a further five to ten minutes.

It was simply delicious, I forgot to take a photo of the crumble cooked in one piece because the boys couldn't wait to get there hands on there pudding even though Liam in the end did not eat any. so here is what was left, not much!

this pudding will serve between three to four people