tag:blogger.com,1999:blog-23028714291133607282024-03-13T20:34:39.809+00:00simply eatAnonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2302871429113360728.post-20397224735205652862014-07-02T16:13:00.001+01:002014-07-02T16:13:58.093+01:00simply eat. lunch // mexican inspired bruschetta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEID-_7suJb7ZTNTghgVwL8wK07_zRQImfLMapHtilAT2v99nNtwJ5AkD9eIq-ct8XS6gNUrw0eEFiOgixJUs1rW1IuA9kx__cgXn7bRblMnqiTIz7ox87kX43XgpbSFqwY5wGcaqDvMb/s1600/mexican+inspired+bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEID-_7suJb7ZTNTghgVwL8wK07_zRQImfLMapHtilAT2v99nNtwJ5AkD9eIq-ct8XS6gNUrw0eEFiOgixJUs1rW1IuA9kx__cgXn7bRblMnqiTIz7ox87kX43XgpbSFqwY5wGcaqDvMb/s1600/mexican+inspired+bruschetta.jpg" height="640" width="500" /></a></div>
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This was today's lunch...not bad eh? It does help that I am at home today and the sun is shining which always makes me feel extra creative when it comes to lunchtime. What could be better than lunch outside in the sun with an ice cold drink...pretty much nothing, except actually being on holiday of course...</div>
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I use the term 'bruschetta' in this recipe loosely, although there are a few ingredients that are similar to its italian mother, but essentially its main resemblance is the crisp toasted bread base. This was a little multiseed loaf that was past it's best, so what better way to return it to full glory by using it as a vehicle for all these other flavour packed ingredients! </div>
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The 'mexican' part is because of the avocado, lime and tomato which are ingredients often found in guacamole, the feta just adds a complimentary saltiness to the mix...</div>
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what you need...(for 2)</div>
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<li>6-8 small slices of stale/past it's best bread</li>
<li>1 small clove of garlic cut in half</li>
<li>olive oil</li>
<li>1 gorgeously ripe avocado</li>
<li>1/2 a juicy lime </li>
<li>a good handful of cherry tomatoes</li>
<li>feta cheese - about 1 inch off a block</li>
<li>chives (optional-we have these growing in the garden and get chucked into all sorts...)</li>
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simply...</div>
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<li>Pop the bread under the grill until golden and crisp, keep an eye so it doesn't burn.</li>
<li>Meanwhile chop the tomatoes into quarters then scoop out the flesh of the avocado, slice and then coat with a squeeze of 1/4 of the lime to keep it from going brown (and for flavour too!)</li>
<li>Once the bread has toasted place on the plate you will be serving on and rub each slice with the cut side of garlic, just a few rubs as it is pretty powerful!</li>
<li>Drizzle over a teeny tiny bit of olive oil, not too much as avocados are naturally fatty.</li>
<li>Lay the slices of avocado over the bread, probably about 2 per slice and lightly mash with a fork.</li>
<li>Sprinkle over the chopped tomatoes, cut more if you need to, and then crumble over the feta.</li>
<li>Finally snip over some fresh chives and add a good grind of black pepper.</li>
<li>Serve on the plate with the other 1/4 of lime in small wedges for squeezing over the top.</li>
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Give this one a try at the weekend or just when you have a little time on your hands to sit and enjoy a truly tasty lunchtime treat...</div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-21792671877754341012014-06-19T20:27:00.000+01:002014-06-19T20:27:10.257+01:00simply eat. salad // satay noodle salad<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4JJlbKSdyN6y7xS1jA8TbBXbh574ehyphenhyphen4YADUUKVxvD2JvMoVGGoheSJbHTLT7_zSCe4CJRRBclayDuHYdCIE7kM-WsSXx_ztz7hoOeVi7pBEHmHWicvfEgjP25NO9o1AF9lwrXkXhDUG/s1600/satay+noodle+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4JJlbKSdyN6y7xS1jA8TbBXbh574ehyphenhyphen4YADUUKVxvD2JvMoVGGoheSJbHTLT7_zSCe4CJRRBclayDuHYdCIE7kM-WsSXx_ztz7hoOeVi7pBEHmHWicvfEgjP25NO9o1AF9lwrXkXhDUG/s1600/satay+noodle+salad.jpg" height="640" width="480" /></a></div>
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I love anything satay...well, anything with peanut butter in it is pretty darn good, right? This was a recipe born out of a new gadget purchase...a julienne peeler! Yes I know I should be worried that a kitchen utensil brings so much excitement to my life but hey, it's the little things that can make us the happiest! </div>
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So anyway, a julienne peeler makes fine long strips of veg, which you can get from chopping, but this is so much quicker...and it makes things like carrots look a lot like noodles...can you see where this is going? And so a noodle salad combo was born! </div>
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This is a veggie dish but feel free to add in any leftover meat you may have OR if you really want to pad this dish out to make a larger portion (say for dinner) then just shred a load of fresh salad leaves, top with the noodles and serve alongside some grilled chicken or fish.</div>
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what you need...serves 2</div>
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<li>1tbsp Peanut Butter (smooth or crunchy, whatever you have to hand...)</li>
<li>1tbsp Hoisin Sauce</li>
<li>1tsp Soy Sauce</li>
<li>2tbsp Warm Water</li>
<li>1/2 a lemon/lime</li>
<li>2 medium Carrots</li>
<li>1 Courgette</li>
<li>1-2 Spring onions (depending on their strength, remember if you have this at lunch you may not want to stink of onion all afternoon...)</li>
<li>1tsp Grated Ginger (optional)</li>
<li>1/2 a 375g Bag of Readycooked Rice Noodles (or whatever noodles you have, cooked according to instructions, I just had these leftover from a stir fry...)</li>
<li>2 Handfuls of Cashews roughly chopped</li>
<li>1tsp each Sesame and Poppy Seeds</li>
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simply...</div>
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<li>Combine the Peanut Butter, Hoisin, Soy and Water in a small jug and stir well to combine, you may need more or less water depending on how thick your PB is...the sauce should have the consistency of thick salad dressing.</li>
<li>Julienne the carrot and courgette, finely chop the spring onion and finely grate the ginger. Tip into a large bowl and toss with a squeeze of lemon/lime juice. </li>
<li><b>If you don't have a fancy julienne peeler the next quickest option would be to use the large side of a box grater, make long strokes with the veg to get a similar effect. Or if you have super knife skills then chop finely.</b></li>
<li>In another bowl tip in the noodles and just cover with boiling water, the noodles are already cooked this is just to refresh them.</li>
<li>Drain the noodles and add to the veg, top with the sauce and toss really well to coat every strand in satay goodness...</li>
<li>In a dry pan add the Cashews and seeds, whatever you have really but I think cashews are a must!</li>
<li>Toast the nuts/seeds, keep them moving so they don't burn you want them just warm and golden.</li>
<li>Toss through the salad and portion into pots. </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHfy10XwKkIyQzcSb-uL4eIWWhcY-s1VhvCtvVu0pmzLIsOn6CapPnSqkmfweyQkKEZWXUpqDCT49j9IwLR0FAs288tmVnqOeTg8uRzQsTDq3uv3k-FRVq-IjBkaJdC2qXaBbzlpSqAdbd/s1600/satay+noodle+salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHfy10XwKkIyQzcSb-uL4eIWWhcY-s1VhvCtvVu0pmzLIsOn6CapPnSqkmfweyQkKEZWXUpqDCT49j9IwLR0FAs288tmVnqOeTg8uRzQsTDq3uv3k-FRVq-IjBkaJdC2qXaBbzlpSqAdbd/s1600/satay+noodle+salad+2.jpg" height="640" width="482" /></a></div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-48517854951293623942014-06-16T10:52:00.004+01:002014-06-16T10:52:42.096+01:00simply eat. tried and tested // pineapple with mint sugar<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://s3-eu-west-1.amazonaws.com/jamieoliverprod/_int/rdb2/upload/424_1_1350904631_lrg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://s3-eu-west-1.amazonaws.com/jamieoliverprod/_int/rdb2/upload/424_1_1350904631_lrg.jpg" height="640" width="474" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image from <a href="http://www.jamieoliver.com/recipes/fruit-recipes/pukka-pineapple-with-bashed-up-mint-sugar">Jamie Oliver</a></td></tr>
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All I can say about this recipe is WOW...it really is one of those amazing flavour combos and makes you wonder why you have never had it before! It's so fresh and zingy, incredibly simple and makes a great crowd pleasing dessert that you can prepare in advance, perfect for summer parties...</div>
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I actually didn't make this myself but had it when visiting my Dad yesterday, hence the photo borrow from the Jamie Oliver site! His other half had made it as shes a foodie too...we had a wonderful dinner of roast chicken and a variety of gorgeous salads so this just it topped off! </div>
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So if that gushing review has made your mouth water then head on over <a href="http://www.jamieoliver.com/recipes/fruit-recipes/pukka-pineapple-with-bashed-up-mint-sugar">HERE</a> to get the recipe, plus I think this could easily work with other fruit, melon and mango in particular...enjoy!x</div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-53457928046866796082014-06-10T14:19:00.002+01:002014-06-10T14:19:29.027+01:00simply eat. lunch // salad topped flatbread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYKaLvP0b6K1Ie9TmKINLMxBWSyBBkfHdDxi9tMUTX1ua4ej1o8J8ruhpyN-dY5qHRr_k40sibGjVVoGPMzpNpatVb47McSa_YjBI6FkjKxAXHqU6DkUV8adT19hGZ6bMjoDabmqL-9sp/s1600/salad+topped+flatbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYKaLvP0b6K1Ie9TmKINLMxBWSyBBkfHdDxi9tMUTX1ua4ej1o8J8ruhpyN-dY5qHRr_k40sibGjVVoGPMzpNpatVb47McSa_YjBI6FkjKxAXHqU6DkUV8adT19hGZ6bMjoDabmqL-9sp/s1600/salad+topped+flatbread.jpg" height="640" width="478" /></a></div>
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<br />Lunch is one of the hardest meals for me when I'm at home, work is different I plan things to take in, but at home I get lazy and often just have a bowl of cereal...so this little beaut of a recipe is super tasty and super quick to knock up plus a tad more interesting than a plain old sarnie! (or cereal...)<br />
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It came about after a rummage in the reduced bread section at Tesco, seeing this garlic and parsley flatbread for about 60p...I love a bargain, plus bread stuffs freeze so well! But this little flatbread was not destined for the freezer that day...oh no, it was going to live its remaining few minutes as a gorgeous salad, tomato and feta topped mega snack! Enough talk, here's the info...<br />
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What You Need... serves 2 <br />
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<li>One Flatbread of choice (I recommend one with added stuff just for extra flavour, garlic, sundried toms etc...)</li>
<li>Handful of Cherry Toms</li>
<li>Around an Inch off a block of Feta</li>
<li>Couple of handfuls of Mixed Salad leaves</li>
<li>Balsamic Glaze (or just Balsamic vinegar) for drizzling</li>
<li>Pepper</li>
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<li> Turn your grill on and leave to heat while you prep the minimal ingredients.</li>
<li>Chop tomatoes and feta into rough chunks, pop onto the flatbread and season with ground pepper. (NO salt please as feta is salty enough!)</li>
<li>Grill the flatbread, toms and feta until warm and slightly crispy.</li>
<li>Remove and leave to cool for just a minute before topping with the salad and drizzle with balsamic glaze/vinegar.</li>
<li>Chop into wedges, stuff into face and enjoy... </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_t7Ytu-43Mtef7Z1dIDFZ-b_vFizBJ6mXLiQKzR1ORty9OGL5V_3eCRCCiL5fU4z7R_DlyRN6SKNYIOL8oyh64d4TFQMnydzrUmt3LIUvnAW1YbsviXXNdp5RR7pEAaAWYbizz2o1XtZ/s1600/salad+topped+flatbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_t7Ytu-43Mtef7Z1dIDFZ-b_vFizBJ6mXLiQKzR1ORty9OGL5V_3eCRCCiL5fU4z7R_DlyRN6SKNYIOL8oyh64d4TFQMnydzrUmt3LIUvnAW1YbsviXXNdp5RR7pEAaAWYbizz2o1XtZ/s1600/salad+topped+flatbread2.jpg" height="640" width="480" /></a></div>
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I love it when a recipe just comes together out of a load of random stuff and tastes as good as this did! A fab summer lunch even if I do say so myself...hope you're enjoying the sunshine everyone!x</div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-44262447590178673022014-06-03T12:57:00.001+01:002014-06-03T12:57:23.921+01:00simply eat. recipe scrapbook // 3 scrumptious salads<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvhS-yYSEoP8WlqHtLyCszX5bBAle8GUY3CYnmT3kK0odLxB-guiD4j2g2YDWy5sx_VB4-0GzUjcGA56AjVi63Z7aqT4Mfj5ha5v8ZdcNlKPNCFMxZs7_WXWZHzqSU51Qo-YZjHuyFH-3/s1600/3+srumptious+salads.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvhS-yYSEoP8WlqHtLyCszX5bBAle8GUY3CYnmT3kK0odLxB-guiD4j2g2YDWy5sx_VB4-0GzUjcGA56AjVi63Z7aqT4Mfj5ha5v8ZdcNlKPNCFMxZs7_WXWZHzqSU51Qo-YZjHuyFH-3/s1600/3+srumptious+salads.jpg" height="584" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">all photos belong to their respective blogs, see links below for sources</td></tr>
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Summer is here! Well, sort of...it's more that it's here one day and then gone for the next week...but never mind because these bright and colourful salads should help remind us of glorious sunshiney days even though it may be grey outside. </div>
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These salads come from my <a href="http://www.pinterest.com/rrgwood/">Pinterest boards</a>, my virtual 'scrapbook' for collecting recipes from around the web...I have yet to try these but keep reading and maybe like me you might give one or two a go this summer. After all who said salads should be bland and boring!?</div>
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1// <a href="http://www.gimmesomeoven.com/avocado-strawberry-spinach-salad-with-poppyseed-dressing/#_a5y_p=1584962">Avocado, Strawberry, Spinach Salad with Poppyseed Dressing by Gimme Some Oven</a>, three of my all time favourite ingredients in one salad! I have never tried strawberries in a savoury capacity before but this salad sounds so good it is worth a try...</div>
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2// <a href="http://www.loveandlemons.com/2013/08/15/heirloom-tomato-avocado-chickpea-salad/">Heirloom Tomato and Avocado Salad with Chickpeas by Love and Lemons</a>, this salad just spells summer, gorgeous ripe tomatoes, bright green avocados and creamy chickpeas...delish</div>
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3// <a href="http://www.ambitiouskitchen.com/2013/04/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/">Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free} by Ambitious Kitchen</a>, a salad that packs a whole bunch of flavour with it's ginger and peanut dressing combined with the super-grain Quinoa and a load of other crunchy gorgeous ingredients... </div>
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(Why not open a <a href="http://gb.pinterest.com/">Pinterest account</a> and then you can 'Pin' all your favourite recipes in one place too?) </div>
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<br />Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-59287247304419909552014-05-30T19:54:00.000+01:002014-05-30T19:54:27.490+01:00simply eat. kitchen buys // chopping boards by Syco<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcNcr2iRHhP79kDazy0BwNmzpScb3IOzy3km-GImCDnR6ju3GAC1uMec2vbyoxWhlMmVt-Ic9pNB3jn-M99cQqcUU1m4BrK6-P0S_7L7GXWXsBtfkqQDBjH6Pc22MlWPCx2pLBI9AQESt/s1600/syco+chopping+boards.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcNcr2iRHhP79kDazy0BwNmzpScb3IOzy3km-GImCDnR6ju3GAC1uMec2vbyoxWhlMmVt-Ic9pNB3jn-M99cQqcUU1m4BrK6-P0S_7L7GXWXsBtfkqQDBjH6Pc22MlWPCx2pLBI9AQESt/s1600/syco+chopping+boards.jpg" height="592" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All Images from <a href="https://www.etsy.com/uk/shop/syko?ref=l2-shopheader-name">Sycos' Etsy Shop</a> // <a href="https://www.etsy.com/uk/listing/129441981/cutting-board-with-syko-apples?ref=related-1">1</a> <a href="https://www.etsy.com/uk/listing/129563791/cutting-board-peas-on-earth?ref=related-0">2</a> <a href="https://www.etsy.com/uk/listing/129552762/cutting-board-with-veggies?ref=related-0">3</a></td></tr>
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Something a little different for the weekend but still kitchen related... These <a href="https://www.etsy.com/uk/shop/syko?section_id=13460549&ref=shopsection_leftnav_6">fun chopping boards</a> are by a small designer I discovered via Etsy, (if you've not come across <a href="https://www.etsy.com/uk/?ref=hdr">Etsy</a> before I suggest you take a peek!) I love the fun colours and quirky 'appliqued' style fruit and veggies. Best part is that once you're done chopping you can hang them on the wall to admire all the time... Hope you have a lovely weekend friends x</div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-41205516328825467912014-05-20T10:30:00.000+01:002014-05-20T10:30:01.568+01:00simply eat. drinks // sweet green smoothies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3dRMDZwxPvtHxsFkzxtd3rwVETv68me1RxelECpDERhn14BGAhYfKTrUSGSqyqHr7JXpeLcvhzR5w_LHbmxp16n6Jufal1qLjyvqFljneSJKYctJPTyNWZWzvGcedKFoIXYyviE6HCMZ/s1600/sweet+green+smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3dRMDZwxPvtHxsFkzxtd3rwVETv68me1RxelECpDERhn14BGAhYfKTrUSGSqyqHr7JXpeLcvhzR5w_LHbmxp16n6Jufal1qLjyvqFljneSJKYctJPTyNWZWzvGcedKFoIXYyviE6HCMZ/s1600/sweet+green+smoothie.jpg" height="640" width="480" /></a></div>
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So here it is! I did indeed promise you this recipe yesterday (if you can call it a recipe) for a 'Green Smoothie for Beginners'. Now I only recently started making smoothies with spinach myself and I have been pleasantly surprised... Although it looks like it should taste horrible the spinach just adds a 'freshness' to the smoothie, not to mention it packs an Iron punch! Which for me is an added bonus as I don't eat a great deal of red meat in my diet.</div>
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I think this recipe works because of the combination of sweet fruit as well as the spinach so it doesn't taste too different compared to the all fruit kinds of smoothie. This would be a great smoothie for sneaking veggies into a kids diet PLUS it's also an awesome super-hero green colour! 'Hulk' smoothies anyone?</div>
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Ingredients</div>
<ul style="text-align: justify;">
<li>1 medium Banana</li>
<li>1/2 ripe Mango</li>
<li>2 handfuls of Spinach</li>
<li>2tbsp Low Fat (0% fat) Yoghurt</li>
<li>Orange Juice/Tropical Juice - Fresh stuff only please not the stuff from concentrates! </li>
<li><b>Nutrition Tip: The Vitamin C in Orange juice helps the body to absorb the Iron in the spinach, the perfect smoothie match!</b></li>
</ul>
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Simply...</div>
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<li>Pop all the fruit and yoghurt into a blender, top up with juice until it comes around a 1/3 of the way up the fruit.</li>
<li>Blend on low to start and then ramp it up to blitz all the ingredients until smooth.</li>
<li>This makes one large glass serving OR two smaller glasses.</li>
</ul>
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Smoothie Tips!</div>
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<li>I like my smoothies fairly thick but I always start with LESS juice than
needed and that way you can always add more if you want.</li>
<li>I like to make sure that at least one of my smoothie ingredients is frozen, in this case the banana, as it makes the smoothie lovely and cool without the need to add ice cubes which waters down the flavours.</li>
<li>If, like me, you don't like drinking smoothies straight from the glass (as the thick texture can feel a bit weird) just use a straw! </li>
<li>If you're making a smoothie as a replacement meal, say for breakfast, then adding in a handful of oats makes it more filling and the fibre will keep you going for longer. <b>(Don't add oats to this recipe as the fibre can inhibit the absorption of the Iron in the spinach.) </b></li>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-17088162190362139812014-05-19T10:30:00.000+01:002014-05-23T13:36:39.372+01:00simply eat. breakfast // yoghurt, oat and blueberry muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4XCOnHpmFASL2FvuCEm-FXFXpI4PxS1qEMMM8vLPU5GVEcezxDciKjG10cItL1x9nb3SygJMsDv5AddMi9iSZCZ6vGmnUQAHEssyFXisHH2N2AV2UvBOaN0r2bI0uLgjdl1fJEdrpAGc/s1600/yoghurt+oat+bluberry+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4XCOnHpmFASL2FvuCEm-FXFXpI4PxS1qEMMM8vLPU5GVEcezxDciKjG10cItL1x9nb3SygJMsDv5AddMi9iSZCZ6vGmnUQAHEssyFXisHH2N2AV2UvBOaN0r2bI0uLgjdl1fJEdrpAGc/s1600/yoghurt+oat+bluberry+muffins.jpg" height="640" width="480" /></a></div>
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I have a confession, I'm not a huge blueberry fan...don't hate me! On their own I just find them a bit woolly and no where near as satisfyingly juicy as other berries. BUT when baked into a crumble, muffin, pancake or even a sauce their gooey juiciness just shines as they 'pop' in your mouth...</div>
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So this muffin recipe is from my good old faithful book, <a href="http://www.amazon.co.uk/Muffins-Fast-Fantastic-Susan-Reimer/dp/0952885832/ref=sr_1_1?ie=UTF8&qid=1400415170&sr=8-1&keywords=muffins+fast+and+fantastic">Muffins Fast and Fantastic by Susan Reimer</a>. This is THE muffin bible in my opinion, we acquired it from a boot fair years ago and I swear every single recipe we have tried from it always produces perfect muffins. Well risen, soft inside and with just the right amount of sweetness (in my opinion). We aren't fond of super sweet cakes in this house which is why we bake our own rather than buy sugary supermarket versions full of additives.</div>
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These muffins are ideal for breakfast as they are packed with fibre from the oats which release energy slowly and the addition of yoghurt as well as milk means a good hit of calcium. Plus the Blueberries are a great source of antioxidants, as well as being tasty! </div>
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Anyway enough talking about muffins let's get to the good stuff...oh and see that VERY green looking smoothie? Pop back <a href="http://simplyeat.blogspot.co.uk/2014/05/simply-eat-drinks-sweet-green-smoothies.html">tomorrow</a> for the recipe, if you've never tried a 'green' smoothie before this one is perfect for first timers...</div>
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Ingredients</div>
<ul style="text-align: justify;">
<li>3oz/85g Oats</li>
<li>4-5oz/110-140g Brown Sugar (as I mentioned above these aren't overly sweet but you can decide if you want less or more sugar)</li>
<li>1tsp Bicarbonate of Soda</li>
<li>8floz/240ml Low Fat (or 0% fat) Natural Yoghurt</li>
<li>3floz/90ml Vegetable/Sunflower Oil</li>
<li>3-4floz/90-120ml Milk (add more or less depending on the size of your egg)</li>
<li>1 Egg</li>
<li>1/2tsp Vanilla Extract </li>
<li>7oz/200g Self Raising Flour</li>
<li>Fresh Blueberries</li>
</ul>
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Simply...</div>
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<li>Preheat the oven to 190-200c/375-400f/Gas 5-6. Line a 12 hole muffin tin with cases.</li>
<li>You will need 2 large mixing bowls and a measuring jug for this recipe.</li>
<li>In the first bowl weigh in the Oats, Sugar and Bicarb, stir just to break up the brown sugar as this can be clumpy. On top of the oat mix add in the Yoghurt.</li>
<li>In the jug first measure in the oil, then the milk and lastly the Egg and Vanilla. Whisk to combine. </li>
<li>Tip the oil, milk, egg, vanilla mix into the bowl with the oat mixture, stir well to combine and put to one side whilst you prepare the last few ingredients. This gives time for the oats to swell and the Bicarb to do it's stuff.</li>
<li>In the other bowl weigh in the Flour and add in the Blueberries, I have left the measurement for this blank as it really depends on how big your blueberries are and how many you like in your muffins! Remember not to put in too many or the muffins will be mushy, I use roughly half a small punnet.</li>
<li>Tip all the wet oat mix into the flour and stir well to combine, be sure to get right to the bottom of the bowl to get all the flour! Once no more flour is visible in the mixture STOP stirring. </li>
<li><b>Muffin batter is supposed to be lumpy and the more you stir it the tougher your muffins will be! </b></li>
<li>Divide between the 12 cases, I like to make sure there's the odd blueberry sitting near the top so it pops and that bright purple bubbles up onto the surface...or just bung the mixture in! </li>
<li>Pop in the oven to bake for 20-25 minutes OR until golden and springy to the touch. Remember they will look darker than normal as they have brown sugar in them.</li>
<li>Once done remove from the oven and take out to cool on a wire rack.</li>
<li>If you can leave them to cool they will come away from the paper case easier but there's something about a warm muffin that is just too tempting... </li>
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Hope you give these beauties a go, they freeze really well too. Just pop them in a freezer bag when they have completely cooled and to defrost just leave them out overnight, maybe pop them in a microwave to heat them through slightly if you like.</div>
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Don't forget to pop back <a href="http://simplyeat.blogspot.co.uk/2014/05/simply-eat-drinks-sweet-green-smoothies.html">tomorrow for the smoothie recipe</a>!x</div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-65899489687983372992014-05-14T11:13:00.001+01:002014-05-14T11:13:46.369+01:00simply eat. fishy dishes // oven roasted salmon with mediterranean veg<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogzL17VgAZYRuWG7YrTYzMrGX4mUkjjkXhdoeMwf3TtNigg-p2b4fQAqxJ0VOM17yAJlFJZqBqlThjY7TDSTmAiclOTFL59J5-zWvhT3i6Bx2vh9jz1CdiWThjry2bn_XGCJylnWDoZUi/s1600/oven+roasted+salmon+with+med+veg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogzL17VgAZYRuWG7YrTYzMrGX4mUkjjkXhdoeMwf3TtNigg-p2b4fQAqxJ0VOM17yAJlFJZqBqlThjY7TDSTmAiclOTFL59J5-zWvhT3i6Bx2vh9jz1CdiWThjry2bn_XGCJylnWDoZUi/s1600/oven+roasted+salmon+with+med+veg2.jpg" height="640" width="480" /></a></div>
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This recipe is a recent creation of mine, the first time I made it I was just chucking a load of bits that needed using up into the dish, not knowing how it was going to turn out...but oh my days was it good! So good that in fact I made it all again a few weeks later for me, my mum and a friend. It's an ideal 'easy entertaining' meal as all it involves is a bit of chopping and it all cooks in one dish...simple.</div>
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Ingredients (for 2)</div>
<ul style="text-align: justify;">
<li>2 equally sized pieces of Salmon, skin on (or any other fish you love just adjust the cooking time for thinner/thicker fish fillets)</li>
<li>New Potatoes (4-5 per person depending on size, mine were quite large)</li>
<li>1 Red Onion</li>
<li>1/2 Red Pepper</li>
<li>1/2 Green Pepper </li>
<li>1/2 Courgette</li>
<li>1/2 Small punnet of Cherry Tomatoes</li>
<li>1tbsp Olive Oil</li>
<li>2 tsp of good Pesto</li>
<li>Lemon for zest and juice (optional)</li>
</ul>
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Simply...</div>
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<li>Heat the oven to 180c and pop in a tin/dish with a tablespoon of olive oil in to heat up.</li>
<li>Slice the potatoes into large chunks, rinse and drain in a colander and put in a plastic sandwich bag and seal shut. Pop in the microwave for 2 minutes to lightly steam and soften the potatoes.</li>
<li>Whilst they are cooling chop the onion into wedges.</li>
<li>By now the oil in the tray should be hot, tumble in the potatoes and onion wedges, toss to coat in the oil and roast for 20 minutes. </li>
<li>Whilst they are roasting chop the rest of your veg into large chunks and halve the cherry tomatoes.</li>
<li>With the Salmon just lightly oil the flesh side and season with a touch of salt and pepper.</li>
<li>When the 20mins are up add in the other veg and toss well, roast for a further 10 minutes. </li>
<li>After 10mins take out the veg and lay the salmon on top. Pop back into the oven for a further 15-20mins or until the salmon is just cooked. (If you are unsure just lightly press the fish, it should be firm and flake easily. Or just cut into it and the flesh should be opaque.)</li>
<li>Just before serving drizzle over the pesto (you may need to thin the pesto with some extra olive oil), grate over the zest of a lemon and the juice of half.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMeD64mD3Y7ZpHldrnuiTaCTs6umOOY0cCKulyIXR4RW4v03JQxMhb2yiN-johPgrwXniiLOuOAkvkGEAerD37v5GCWriSQEy86zWSuMvHoeeQmnCclcBS76yNQjL-7LgyO4o7vH4qrrN/s1600/oven+roasted+salmon+with+med+veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMeD64mD3Y7ZpHldrnuiTaCTs6umOOY0cCKulyIXR4RW4v03JQxMhb2yiN-johPgrwXniiLOuOAkvkGEAerD37v5GCWriSQEy86zWSuMvHoeeQmnCclcBS76yNQjL-7LgyO4o7vH4qrrN/s1600/oven+roasted+salmon+with+med+veg.jpg" height="640" width="480" /></a></div>
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This is plenty for 2 people but if you want to you can serve it with a
salad or green beans. I really hope you give this dish a try, especially if you are usually afraid of cooking fish, as this is totally fuss free and pretty much guarantees perfect fishy goodness...</div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-76724251407281902242014-05-08T10:30:00.000+01:002014-05-08T10:30:01.009+01:00simply eat. veggie mains // rainbow veggie special fried rice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ekdoKaH5M2TEjRWQh21CBXkUIYDvyj-pEI9njESPcqurFxQyQ5A3yfVtpQqZM-L6ooXdCd6Zp1WGm-_lyTg7w3T4Em2vXD-A7oiV5Nv0j7Oq-C7PlsGgnkEKoxmB5KLp5OMy8FJvPT2w/s1600/rainbow+veggie+special+fried+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ekdoKaH5M2TEjRWQh21CBXkUIYDvyj-pEI9njESPcqurFxQyQ5A3yfVtpQqZM-L6ooXdCd6Zp1WGm-_lyTg7w3T4Em2vXD-A7oiV5Nv0j7Oq-C7PlsGgnkEKoxmB5KLp5OMy8FJvPT2w/s1600/rainbow+veggie+special+fried+rice.jpg" height="640" width="480" /></a></div>
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This is possibly my favourite go-to store cupboard recipe and it is a great way to use up odd bits of vegetables that might be starting to look a bit sad... We hate to waste anything around here and stirfrys, smoothies and soups are great for helping with that!</div>
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So today's recipe is obviously a stirfry and makes a great one pot meal for two hungry people OR a special side dish to go with your favourite chinese dishes. </div>
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Ingredients</div>
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<li>1tsp Sunflower/Plain Oil</li>
<li>Handful of Cashews roughly chopped (obviously optional if your allergic!)</li>
<li>2 Spring Onions chopped </li>
<li>1 Small Carrot grated</li>
<li>1/2 Red Pepper Diced</li>
<li>Handful of Mangetout/Sugar Snap Peas sliced on the diagonal</li>
<li>Handful of Baby Sweetcorn sliced</li>
<li>4-5 Mushrooms chopped</li>
<li>1 Egg lightly whisked</li>
<li>1 Packet of Ready Cooked Wholegrain/Brown Rice </li>
<li>1tbsp Soy Sauce (light or dark whatever you have)</li>
<li>1-2tbsp Sweet Chilli Sauce</li>
<li>Sesame Oil and Seeds (optional)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCWZt7BQF80VQgfYITxr3VY_iVRXdy6Qkf_cDvFfKhW2FSfe2yRsjKykllCf_uMOapZZdKzWBPw5NbOH5iBjDLWNudRMyNJGJ71uNmBAkv6QJLH4mNQo-ZleeKQ2eicFKkZdz7xe8z7xe/s1600/SAM_2475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCWZt7BQF80VQgfYITxr3VY_iVRXdy6Qkf_cDvFfKhW2FSfe2yRsjKykllCf_uMOapZZdKzWBPw5NbOH5iBjDLWNudRMyNJGJ71uNmBAkv6QJLH4mNQo-ZleeKQ2eicFKkZdz7xe8z7xe/s1600/SAM_2475.JPG" height="298" width="400" /></a></div>
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Simply...</div>
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<li>Heat oil in a large pan and add in cashews to toast slightly, once browned add in all the other veg apart from the carrot. </li>
<li>Cook for a few minutes until the mushrooms have reduced in size. (If you find the veg is catching on the pan just add in a splash of water, this stops the burning and steams the veg. Much better than adding more oil.)</li>
<li>Tip in the packet of rice and add the grated carrot, stir to combine and add a splash of water to help steam the rice and bring it back to life.</li>
<li>For the Egg I like to zap it in a mug in the microwave for 20-30sec so it's just cooked and then add to the pan. I just find this way less messy compared to cooking it directly in the pan as it usually sticks!</li>
<li>Add in the soy and sweet chilli sauces, stir well. You can add more or less depending on your taste.</li>
<li>Dish up and sprinkle with sesame seeds and a teeny drizzle of sesame oil.</li>
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If you have any left over meat from a roast or some prawns lurking in the freezer then these all make great additions to this recipe, maybe add a squeeze of lemon or lime if adding prawns... Just add whatever you have in with all the veg. </div>
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The vegetables I have used are just what I had in the fridge at the time so whatever you have to hand is fine, if it needs eating up then chuck it in! The more colour variety in the dish just means a better variety of different vitamins in your meal.</div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-74793984765729967012014-05-06T12:28:00.002+01:002014-05-06T12:28:52.774+01:00simply eat. snacks // maple cinnamon popcorn<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIEkDUbrzGR3MBItTWhqzdfnSVV_JBu8iHU9jJQKDfyRk47XH24NtYcpEGzS4-u6UmWxPiGGLbzcuICBBLkOG4e1WBBTIFsxAB-jLzi3FgtJn0JwaVi37MjK3opsj1MBIru6FRDZ-s9GV/s1600/maple+cinnamon+popcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIEkDUbrzGR3MBItTWhqzdfnSVV_JBu8iHU9jJQKDfyRk47XH24NtYcpEGzS4-u6UmWxPiGGLbzcuICBBLkOG4e1WBBTIFsxAB-jLzi3FgtJn0JwaVi37MjK3opsj1MBIru6FRDZ-s9GV/s1600/maple+cinnamon+popcorn.jpg" height="640" width="480" /></a></div>
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I simply love popcorn but I know the cinema or shop bought stuff is usually so bad for you, plus the cinema stuff is wildly overpriced! £3+ for a small?! Plus I can never figure out why they cook popcorn in so much fat and then top it with extra butter, sugar etc... The plain stuff is pretty sin free but also pretty boring and I don't expect you to eat it that way! But by making it yourself you at least guarantee that you know exactly whats gone into this tasty snack.</div>
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There are a variety of ways to 'pop' your popcorn, the traditional in a pan, air pop or microwave. If you air pop or microwave then you don't need to add any additional fat in the cooking which is great, so you are left with a healthy wholegrain snack!</div>
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<li>Traditional - Heat 1tsp of vegetable/plain oil (around 36kcals)in a large pan with a lid, preferably glass. Once the oil is warm add in enough corn to just cover the bottom of your pan, toss to coat in the oil and leave to heat up. Once the kernels start popping shake occasionally to make sure the unpopped kernels fall to the bottom to get more heat. Keep doing this until the 'pops' become 4-5sec apart.</li>
<li>Air Pop - This requires a special machine that just heats the kernels with hot air so just follow the instructions for your machine!</li>
<li>Microwave - I have yet to try this technique but apparently you just put the kernels into a brown paper bag, fold over tightly and chuck in the microwave like the ones you buy! Check out this <a href="http://www.100daysofrealfood.com/2011/06/17/recipe-the-popcorn-trick/">blog post here</a> for more info...</li>
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So now you have your popcorn let's get down to flavouring those tasty little nuggets! Now the amount of topping you add is totally up to you and depends on how much popcorn you have popped...</div>
<ul style="text-align: justify;">
<li>Add 2-3tbsp Maple Syrup and 1/2-1tsp Cinnamon, add gradually and taste in between, it shouldn't be overly sweet. (If you're interested 1tbsp of Maple Syrup = around 45kcals)</li>
<li>Toss well to coat and then tip onto a large baking sheet. </li>
<li>Pop into a warm oven (100c ish?) and cook for 10mins, turn out the oven and leave to cool. This stops the popcorn going soggy and keeps it lovely and crisp.</li>
<li>Scoff!! Although I didn't need to tell you that did I...</li>
</ul>
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<div style="text-align: justify;">
This is just one of probably hundreds of different recipes out there and now you have the basics go experiment with your own weird and wonderful flavour combos! Just let me know if you come across a good one...</div>
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***</div>
Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-82453557075582252042014-04-26T11:00:00.000+01:002014-04-26T11:00:09.707+01:00simply eat. something sweet // rocky road<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxZzFFy2cY1iyrScl51ma_UEGLT11ERT6yk3q0YIiCZIcsXZdIjKauVmRilpCXHnTVgJgGCy_I0krk1O-T52315tVWDnk9i0sHZqL8lXMsBNy2N_r40DxHTFUSGSlLL5siNJjolGTZP1h/s1600/rocky+road.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxZzFFy2cY1iyrScl51ma_UEGLT11ERT6yk3q0YIiCZIcsXZdIjKauVmRilpCXHnTVgJgGCy_I0krk1O-T52315tVWDnk9i0sHZqL8lXMsBNy2N_r40DxHTFUSGSlLL5siNJjolGTZP1h/s640/rocky+road.jpg" height="640" width="480" /></a></div>
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<br />
Ahh...Rocky Road. Chocolately, chewy, crunchy deliciousness, is there anything better? Turns out...no.<br />
<br />
Until last year I had never made my own Rocky Road...and I know they are extremely naughty but it was all in aid of a good cause! (sort of...) You see in the world of Retail everyone has to do the dreaded 'Stocktake' at some point in the year, they are long, dreary affairs which require endless preparation and are generally the last thing you want to be doing of an evening. <br />
<br />
So last year I made these to take and cheer everyone up...well they went down a storm and I think everyone wanted the recipe! And guess what?! This Monday is yet again Stocktake evening so in honour of that I wanted to share the recipe with you for when you are having one of 'those' days!<br />
<br />
<div style="text-align: justify;">
Ingredients</div>
<ul style="text-align: justify;">
<li>100g Unsalted Butter</li>
<li>300g Chocolate ( I used half milk / plain)</li>
<li>2 tbsp Golden Syrup </li>
</ul>
<div style="text-align: justify;">
This is the base for all the other goodies you can add in...this next
part of the recipe list is a real rough guide to what I added but by all
means get creative and add in whatever you want! Any type of biscuits
would work, salted pretzels would be awesome or maybe some gummy sweets
instead of marshmallows...</div>
<div style="text-align: justify;">
</div>
<ul style="text-align: justify;">
<li>Half a packet of Rich Tea Biscuits</li>
<li>A Handful of Dried Cranberries (traditionally glace cherries are used but I detest them!)</li>
<li>One packet of Malteasers / One Crunchie bar</li>
<li>Roughly 75g of Mini Marshmallows</li>
</ul>
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<br />
Simply... </div>
<ul style="text-align: justify;">
<li>Break up the chocolate into small pieces and place in a heatproof
bowl over a pan of simmering water along with the butter and the golden
syrup. Make sure the bowl isn't touching the water.</li>
<li>Heat gently until you have a gorgeous pool of molten chocolate.</li>
<li>Once melted take off the heat and crumble in the biscuits along with the other ingredients.</li>
<li>Stir until each piece is well coated, if there seems like too much chocolate left then add in a few more ingredients. </li>
<li>The mix should mostly be all the good things you have put in, you want a bite of everything not just chocolate...</li>
<li>Tip the mix into a foil lined deep rectangular tin. </li>
<li>Leave to cool slightly to room temp and then pop in the fridge to solidify. </li>
<li>Once solid take out and carefully remove from the foil, cut into squares as big as you dare!</li>
<li>This keeps best in the fridge in an airtight container. </li>
</ul>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com1tag:blogger.com,1999:blog-2302871429113360728.post-20077844976579869462014-04-24T15:51:00.001+01:002014-04-24T15:51:13.184+01:00simply eat. lunch // mexican bean, cheese and salad wraps<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsF45ZP4iFimw4ydHHGukYTAuOWO5fqmnFcAbzO0V20I4z_2B6hHDVDOZFptcXwJwXq9iTdjQrhK7x80mHUx9X5Dz0g9IzeNxQS1QrvG9nhfAo48mt5Xt0YgxbQcG8cxXnhmfpYhmlhUb/s1600/mexican+bean+cheese+salad+wrap.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsF45ZP4iFimw4ydHHGukYTAuOWO5fqmnFcAbzO0V20I4z_2B6hHDVDOZFptcXwJwXq9iTdjQrhK7x80mHUx9X5Dz0g9IzeNxQS1QrvG9nhfAo48mt5Xt0YgxbQcG8cxXnhmfpYhmlhUb/s1600/mexican+bean+cheese+salad+wrap.jpg" height="640" width="491" /></a></div>
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I LOVE tortilla wraps, they are possibly the most versatile 'bread-like' product out there, just think of the possibilities! Quesadillas, fajitas, enchiladas... Plus if you open a pack, have a few and then think you won't use the rest this week, just pop them in the freezer, they defrost in seconds and are good to go another day!</div>
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<br /></div>
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This filling idea came about because my mum and I love a very similar version you can buy from M&S, so last week after using half a can of mixed beans for another meal we decided to create our own version...</div>
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<br /></div>
<div style="text-align: justify;">
Ingredients (for 1 wrap)</div>
<ul style="text-align: justify;">
<li>Flour (or corn) tortilla wrap</li>
<li>1tsp Sour Cream / Mayo (or 1/4 an avocado would be a healthier replacement) </li>
<li>1tbsp Grated Cheese</li>
<li>2tbsp Mixed Beans in Spicy Tomato Sauce (majority of the sauce drained off through a colander)</li>
<li>1tsp Salsa</li>
<li>Large handful of salad leaves</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
simply...</div>
<ul style="text-align: justify;">
<li>Layer it all up, roll and apply to face! (I 'layered' in the same order as listed above...) </li>
</ul>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
And as much as I enjoy the shop bought version this is obviously SO much cheaper to make, especially for a group/family and it was just as tasty and satisfying! (sorry M&S...) Plus the beans are a great source of Protein for all you veggies out there, or for anyone trying to cut back on their daily meat consumption.</div>
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***</div>
Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-22059894254681923992014-04-08T12:07:00.000+01:002014-04-24T15:54:26.932+01:00simply eat. breakfast // carrot & apricot breakfast muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_hs5_oxXHESpVAcAvvW2hwh4dKGf32oL98SDlDOWZVm0VZ5RZEo0_924GiLGUZeuto87I9ryn6FDYOtKn_mtSVw5EPZAgx-_mO6_Yo6TIkbgxqgvXH2CoVyJ_1M1Kim2PB8AqcYuwMI8A/s1600/carrot+and+apricot+breakfast+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_hs5_oxXHESpVAcAvvW2hwh4dKGf32oL98SDlDOWZVm0VZ5RZEo0_924GiLGUZeuto87I9ryn6FDYOtKn_mtSVw5EPZAgx-_mO6_Yo6TIkbgxqgvXH2CoVyJ_1M1Kim2PB8AqcYuwMI8A/s1600/carrot+and+apricot+breakfast+muffins.jpg" height="640" width="480" /></a></div>
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Since starting my Nutrition course I have been trying to find ways to include more wholemeal products into my diet as they have a lower GI value and release energy slowly to keep you going for longer. So I though why not start with something I love...muffins! </div>
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<br /></div>
<div style="text-align: justify;">
For those of you who don't like eating breakfast or simply don't have the time in the mornings, you can grab this tasty beauty and take it with you to eat on the go or for later in the morning when the idea of breakfast doesn't seem quite so repellent...(more on why breakfast is so important after the recipe)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients:</div>
<ul style="text-align: justify;">
<li>5oz Self Raising Flour</li>
<li>5oz Self Raising Wholemeal Flour</li>
<li>3oz Caster Sugar </li>
<li>1tsp Bicarbonate of Soda</li>
<li>1/4tsp Baking Powder</li>
<li>1/4tsp Mixed Spice (or cinnamon)</li>
<li>A tiny pinch of Salt (you can cut this out if you are trying to lower your salt intake)</li>
<li>3floz Vegetable/Sunflower Oil</li>
<li>6floz Milk (semi-skimmed or skimmed) </li>
<li>1/2tsp Vanilla Extract</li>
<li>1 Egg</li>
<li>2oz Dried Apricots chopped (around 10 apricots)</li>
<li>4.5-5oz Grated Carrot (roughly 2 large carrots)</li>
<li>Zest of half an Orange (optional) </li>
<li>1tbsp of Apricot Jam (or Orange Marmalade would work well too)</li>
<li>1-2tbsp Sunflower seeds</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Simply...</div>
<ol style="text-align: justify;">
<li>Preheat the oven to 180c and line a 12 hole muffin tin with cases.</li>
<li>Weigh and combine all the dry ingredients into one large bowl, give a quick stir with a fork to combine and break up any larger flour lumps.</li>
<li>In a jug measure first the oil and then the milk on top, then add in the vanilla extract and the egg, give a quick whisk with a fork.</li>
<li>Make a well in the centre of the dry ingredients and pour in the wet ingredients along with the chopped apricots, grated carrot and orange zest.</li>
<li>Stir until just combined and no flour is visible, it will look lumpy but if you over mix the batter it will make tough muffins...and no one wants that!</li>
<li>Divide the mix between 12 muffin cases and bake for 20-25minutes. </li>
<li>Once golden and springy to touch remove from the oven and take out of the tin to cool on a wire rack.</li>
<li>Once cool we can top the muffins! Gently toast the Sunflower seeds in a dry frying pan over a low heat, keep an eye on them as they will brown quickly.</li>
<li>In a small microwavable container heat the Jam (or Marmalade) until runny and spreadable. Be careful it will be super hot!!</li>
<li>Using a pastry brush spread a thin layer of the jam onto the muffin and top with the sunflower seeds, do this one at a time so the jam is nice and sticky for the seeds to...ahem...stick to. </li>
</ol>
<div style="text-align: justify;">
(These muffins would freeze really well, once they have cooled pop them in a sealed bag or container and pop in the freezer. Once thawed you can add the jam and seeds.)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I didn't make these muffins all wholemeal as this can make them very dense
so I went half and half, plus the carrots, apricots and seeds add vitmains and minerals which are great for the body too. There is
still some sugar in this recipe as I think it needs it, although the
apricots add a natural sweetness so you could cut it down more OR not add the jam glaze on the top and simply sprinkle the plain sunflower
seeds on the muffins before you bake.</div>
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*** </div>
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<div style="text-align: justify;">
So many people skip breakfast (you know who you are...) and I don't want
to be preachy but it really is the most important meal of the day! The
body has been in 'fasting mode' overnight and so it needs a good boost
of energy to kickstart the day.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If you don't eat breakfast then often by 10-11ish the body starts craving energy, this when when most of us will be tempted by sugary treats to give us that 'boost' when really we need something that will release energy s-l-o-w-l-y to keep us going until lunch. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Good choices for breakfast would be things that have a low GI value and therefore release energy slowly, such as porridge or wholegrain toast. (Or maybe one of my muffins!) </div>
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***</div>
Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-14496121784714648642014-04-03T15:42:00.001+01:002014-06-02T10:27:07.414+01:00simply eat. kitchen buys // lunch boxes<div class="separator" style="clear: both; text-align: center;">
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This
will be a regular post here on simply eat. A little round up of some of
my favourite kitchen items out there on the market right now. Because I
believe your kitchen should be a place you want to be, so why not fill
it with things you love just like the other rooms in your home.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8ytyezH9RzpAKYRXKwZHuajEOHrbUtO9pG7QOKhfrzW7_3b2WaqtPU_JSYpAYUeG-JhQsnX6_3U9JlpXkIgdEBAfdbyiuO9AIngbSyOYPbjeCjjDJuPyCK8Up1k1t4dSk4B_L2iz8fjj/s1600/lunch+boxes+blacm+and+blum.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8ytyezH9RzpAKYRXKwZHuajEOHrbUtO9pG7QOKhfrzW7_3b2WaqtPU_JSYpAYUeG-JhQsnX6_3U9JlpXkIgdEBAfdbyiuO9AIngbSyOYPbjeCjjDJuPyCK8Up1k1t4dSk4B_L2iz8fjj/s1600/lunch+boxes+blacm+and+blum.jpg" height="626" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.black-blum.com/products/lunch-pot/">1/2</a> / all images from <a href="http://www.black-blum.com/homepage/">black+blum</a> / <a href="http://www.black-blum.com/products/box-appetit/">3/4 </a></td></tr>
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Today I am craving these fab lunch boxes from <a href="http://www.black-blum.com/homepage/">black+blum</a>...they not only come in fun colours but they are seriously clever too, look at all those little compartments, pots, spoons etc! It works for me because it means only having to take one thing to work but with the separate compartments it means you can take savoury AND sweet (plus sauce/dressing in the pot that comes in the <a href="http://www.black-blum.com/products/box-appetit/">'box appetit' 3/4</a>) without them mixing and getting all gross... <br />
<br />
I love the 'lunch pot' (<a href="http://www.black-blum.com/products/lunch-pot/">1/2</a>) because I think it would be a great way to take breakfast to work (if you don't have time to eat one at home) as you can put cereal or oats for porridge in the bottom and take fruit to add in the top section. <br />
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Breakfast really is the most important meal of the day and so many of us skip it so a handy tub like this could really help. Prep it all the night before then all you have to do is grab and go in the morning! Much better for you than that chocolate muffin that was calling to you in the coffee shop...x<br />
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-83181900847153903822014-03-29T16:30:00.000+00:002014-03-29T16:30:01.802+00:00simply eat. baking // Mary Berrys' devonshire scones <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgGwvbWWbx-KdIzjzSzDdjoMy4ZXHYJRL3O9ue034u2ebT6p9VuLxaD5rDLL_wvBNofDPO0mlnDD8A3QtN3sh3VZdCkdGBEK8o7LyhPxLt3rca8pFza5yM73bKJLTpltYT3Za6QHlhYQ2/s1600/mary+berrys+scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgGwvbWWbx-KdIzjzSzDdjoMy4ZXHYJRL3O9ue034u2ebT6p9VuLxaD5rDLL_wvBNofDPO0mlnDD8A3QtN3sh3VZdCkdGBEK8o7LyhPxLt3rca8pFza5yM73bKJLTpltYT3Za6QHlhYQ2/s1600/mary+berrys+scones.jpg" height="640" width="479" /></a></div>
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<div style="text-align: justify;">
With tomorrow being Mothers Day I thought this fab scone recipe from queen of baking Mary Berry, would be an ideal treat to make for mums everywhere (who doesn't love a scone!) and they are so simple it's ridiculous.</div>
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<div style="text-align: justify;">
I will not tell you what I did because I did exactly as Mary instructed, apart from adding in a few chopped cranberries in at the end...I love cranberries. I also used a square, yes square, fluted cutter for my scones which I think makes them a a little more fancy...</div>
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<br /></div>
<div style="text-align: justify;">
Follow the recipe <a href="http://www.maryberry.co.uk/recipes/baking/devonshire-scones">HERE</a>, do it exactly as she says and you will end up with perfect scones. It is a super simple recipe, she uses the food processor rather than all that finger flapping stuff and they take no time at all. In fact by the time I had popped them in the oven and cleaned up they were ready!</div>
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<div style="text-align: justify;">
Oh and you can freeze them...so if like me you are a 2 person household and 10 scones is just too much in one sitting then once they are baked and cooled pop them in a sealed bag and freeze. Simply defrost and (to quote Mary) 'refresh in a moderate oven for about 10 minutes.' </div>
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<div style="text-align: justify;">
These really are the ultimate scone and perfect for breakfast or part of an afternoon tea. In fact they were so nice I just ate one on it's own fresh out of the oven, no butter, jam, anything...just with a cup of tea. Bliss...</div>
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<br />Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0tag:blogger.com,1999:blog-2302871429113360728.post-14792199230173931172014-03-29T11:32:00.000+00:002014-03-29T11:41:31.091+00:00simply eat. snacks // roasted chickpeas<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHAwAL1MaCsLe8Fli7zHUOP2nfI6XsDhPntBlxw0el5Lxw4gbVDzJncxwzJ5XP_G__dGSJxOR3KATePFhjLhgzj_7pM5yEQjuYfq29vyD31FPIn61Ufs8lqwhkho2vEZlw_VCXT4UViu2/s1600/roasted+chickpeas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHAwAL1MaCsLe8Fli7zHUOP2nfI6XsDhPntBlxw0el5Lxw4gbVDzJncxwzJ5XP_G__dGSJxOR3KATePFhjLhgzj_7pM5yEQjuYfq29vyD31FPIn61Ufs8lqwhkho2vEZlw_VCXT4UViu2/s1600/roasted+chickpeas.jpg" height="480" width="640" /></a></td></tr>
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So...in my last post I said I was going to try roasting chickpeas. This was inspired by a Pin I came across for <a href="http://www.modernparentsmessykids.com/2012/08/healthy-snack-roasted-chickpeas.html">THIS</a> recipe...I know what you're thinking, it is a bit weird! But my curiosity won over and I have to say I was pleasantly surprised...they tasted kind of like peanut brittle, the chickpeas really go crunchy which I wasn't expecting! If you fancy giving these a go then here's what you need to do...</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients</div>
<ul style="text-align: justify;">
<li>200g Can Chickpeas in water (this is a small half can size so if you want to make the recipe with a normal sized can just double the rest of the ingredients.)</li>
<li>1 tsp Honey</li>
<li>1/4 tsp Sesame Seeds</li>
<li>1/4 tsp Cinnamon</li>
</ul>
<div style="text-align: justify;">
Simply...</div>
<ul style="text-align: justify;">
<li>Drain the chickpeas really well and dry the excess off with a paper towel. I then removed the outer skin on the chickpea, these can be a bit tough so it's worth taking the time to do this.</li>
<li>Then place on a baking tray on some greaseproof and roast for 45-50 minutes at 180c. </li>
<li>They will go golden brown and when you taste one they should be crunchy all the way through.</li>
<li>In a bowl combine your Honey, Sesame seeds and Cinnamon. (If your honey was the set variety like mine then just pop it in the microwave for a few seconds to loosen up.)</li>
<li>Tip in your chickpeas and stir to coat well, tip back on the greaseproof tray and pop back in the oven for another 5 minutes.</li>
<li>Once done leave to cool to let the honey harden slightly...that's if you can resist the temptation to try this weird and wonderful snack!</li>
<li>Keep in an airtight container. These should last for a few days but they are best on the day.</li>
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I would love to know if you give these a try! If honey sesame isn't your thing then pop over to the site I got the idea from <a href="http://www.modernparentsmessykids.com/2012/08/healthy-snack-roasted-chickpeas.html">HERE</a> as they had other flavour combos such as Garlic Parmesan or Smoky Spice...</div>
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ps - Apologies for the crappy photos, it was the evening and artificial light never quite makes up for the real thing!</div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com1tag:blogger.com,1999:blog-2302871429113360728.post-846857276161977652014-03-19T18:05:00.001+00:002014-03-19T18:05:14.523+00:00WELCOME TO SIMPLY EAT.<div style="text-align: center;">
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Hi, my names' Rebecca and I am one serious foodie... </div>
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I LIVE to cook...I have a food obsession!<br />
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I LOVE baking...there really is nothing better than a homemade cake, cookie or muffin.<br />
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My PASSION is home cooked food that is simple to make and I try to keep it as healthy as possible.</div>
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I own far too many cookbooks, compile endless boards on Pinterest, follow dozens of blogs (as you can see by the links on the right!) and will happily watch any tv programme related to food. I am always on the lookout for the next recipe to try...</div>
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I am currently studying to become a Nutrition and Weight Management Adviser so this blog is a place for me to share my ideas, thoughts and recipes with you and hopefully you will give them a go too!<br />
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I try to make my food as healthy as possible and from scratch as much as I can. Of course I use cheats here and there (if Delia can do it so can I!) but if it helps to get homemade good food on the table and not out of a microwave I'm all for it! </div>
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I will say I'm not a great meat eater as I was veggie for a number of years...so don't expect to see steak on the menu! Although many recipes can easily be converted to use whatever meat or substitute you enjoy and surely that's what is important, eating healthy food we can all love. <br />
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So stay tuned for the first recipe...an experiment in Roasted Chickpeas as a healthy snack?! We shall see... </div>
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Anonymoushttp://www.blogger.com/profile/03216817378419126365noreply@blogger.com0