Scotch eggs were always a favourite of mine when I was a kid, until I learned what they were actually made of and while Quorn do vegetarian scotch eggs, I have to eat the whole pack just to feel satisfied. So, last night I wrote this recipe with monster scotch eggs in mind and they certainly were huge – the size of my palm. Now I know what you’re all thinking, these are going to be complicated with weird ingredients that you don’t have in your cupboards and I would have to disagree with you all because you should have these ingredients in your cupboards and if you know how to use a food processor, you’re half way there. The reason I called these Five – a- day scotch eggs is because they are made with beans and pea protein which are both considered one of your five a day, plus there are mushrooms and onions in there too. So not only will you be reliving your childhood when you bite into one of these delicious scotch …
Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake, cookies; everything and like the majority of the world, I’ve always wanted to make my own ice-cream, minus the ice-cream maker. I just don’t have the money or space in my kitchen for another gadget that I wouldn’t use that often. So when I came across this recipe for a no-churn ice-cream on pinterest, I rushed out and got all of the ingredients straight away. Actually, that’s a lie…I just did an online order from Asda because the twenty first century rocks like that. At the time of this epic discovery I didn’t stop to think about alternatives to have less calories, which I find incredible because usually I’d have counted the macros and probably not have ended up making this which would have been a HUGE mistake as this is fantastic ice-cream and because of the fat, it’s filling too and one scoop should be more than enough for you.
Does anybody else start to suffer with aches and pains when the colder months hit? I first noticed these aches and pains three years ago when I first started to lose weight. Back then I put it down to the stress on my body from exercising, but every autumn and winter since they seem to get worse: every joint and muscle feels like it’s been put through its paces at some sort of military boot camp. Its annoying and worrying nonetheless. So, I’m writing this blog post in the cosiest environment I know: my bedroom; cwtched under my duvet with the heating on and some fairy lights – cosy right? I’m also feeling sorry for myself and craving, coffee, carbs and cwtches 😉 Although, all I’m ever able to get is coffee and carbs. I guess I shouldn’t complain. This week I’ve consumed an astonishing amount of both carbs and coffee, which is why today I decided to cut back on one and sadly carbs lost. It didn’t help that I woke with an intense craving for pizza this morning either and obviously there’s …
I finally get to blog again. The last 2-3 weeks have been a nightmare where my laptop is concerned: riddled with viruses and pop-ups; try as I might, I just couldn’t get on to my beloved blog, to share with you this British delicacy – Fish and Chips with a twist. However, a complete computer restore and software update later and I feel like I have a brand, spanking new laptop to blog with again and so here I present to you – Fish n Chips with a twist. I love Fish n Chips. I love the alluring smell that wafts at you when you walk along the seafront, the fatty, deep fried food that you just know has been slathered in salt and vinegar, ketchup or curry sauce. It’s delicious and a British classic. However, as we all know those ketchup slathered, fish and chips aren’t very good for the ole arteries and as much as I could eat a plate of fish and chips everyday, I don’t think I would live to see another day, if I gave into my gluttony.
It’s been a while since I last posted a recipe, but I’ve been busy with this, that and the other and I haven’t done much baking or cooking lately; just quick meals. However, yesterday I had some time to try a new recipe, and thankfully it was a success. At first, I wasn’t sure what to call these: patties, mini burgers, meatballs; I was confused, but today I settled on meatballs, because that is what I had in mind when I was making them.
I love experimenting in the kitchen, more with savoury than I do sweet. But, I enjoy eating both equally. Today I decided to put my chefs hat on and create something delicious. For those of you who read this blog often – if any – then you would remember a similar dish I created a couple of months ago with salmon; this dish is pretty similar, but I thought a lot more tastier.
I can’t remember the last time I had a slice of Victoria sponge, it must have been all the way back when I was a little girl The only trouble with a Victoria sponge is that it’s usually loaded with fat and sugar and while I love both of those ingredients, I don’t like adding it to my food in large quantities. But that wasn’t going to stop me from making a healthier version – every balanced lifestyle needs cake after all. I will say I was very pleased with how it turned out. I’ll be the first to admit that I’m not the best at baking, but it would seem that I’m becoming better at it with practise and this Victoria sponge was the perfect example. It was edible, it held its shape and it didn’t kill me; therefore I will deem it a success and one that I must share with all you cake lovers out there.