These Asian chicken skewers and nutty satay sauce are so addictive - go on, go nuts. But a little break from the travel posts might do us both good, non
When I was in Liège, Belgium, my friend, who was driving was too afraid to drive in bigger cities and that's why we didn't go further in that direction
I have been trawling through my River cafe books and there is so much amazing stuff so since I have all kinds of great ingredients on my door step I am going to go nuts and try loads this month
You can't go wrong with a bacon roll, right. There are measures you can take to ensure that anyone silly enough to order anything involving bread or baked goods is not disappointed
Choclette from Chocolate Log Blog uses local eggs, organic milk and wholemeal flour from near her home in Cornwall, UK to make these gorgeous blackberry and apple cupcakes
Scottish Vohn from Vohn's Vittles combines the last of her gorgeous courgettes from her very own garden and fresh mint grown in her windowsill with some locally purchased onions to make this delicious looking low calorie courgette and mint soup
The lovely Corin over at ProWare Kitchen shared this gorgeous Spanish Chicken and Brussels Sprout Bake made using fresh Yorkshire-grown sprouts from her local whole foods store in Sheffield, England
One of my favourite ways to use up leftovers is to make slow cooker fridge bottom frittata and I was planning to cook it last night for tea but clever me decided to make a batch of homemade tomato sauce when I got home from work without thinking that I’d be needing to use the slow cooker for the frittata
As you fill the sports bottles up with fruit and so on while they are upright and then screw the blending blade (not pictured) on the top and then tip it upside down to go on the base unit before blending, you may find that you need to give the unit a good shake to bring all the fruit to the bottom, near the blade otherwise it can get stuck at the top and not get blended properly
I like them in this salad relatively small, for a good mixture of all ingredients. Cut the mango and avocado in half and remove the pulp from one side and chop it as well
It was inspired by the the last delivery of our winter CSA from Penn's Corner, which included chives, local pecorino style cheese, and fresh crimini mushrooms
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