My famous homemade curry sauce So I fessed up to it over on the Facebook page last night! My hubs Favourite curry sauce isn’t my chicken curry in a hurry!!! It’s a well-known brand, and it drives me nuts ( … Continue reading
There is nothing like the satisfaction of making pizza at home, and finding an easy pizza dough recipe that works time and time again. This one makes 2″ 9 inch thin and crispy base pizzas that taste exactly like they are straight out … Continue reading
We received some “happy” post in the form of Lottie dolls and accessories this week, “yum” is huge Lottie fan and I love the message they are sending to children. I’m very excited to announce that we were asked to become Brand Ambassadors! The vision of Lottie is to empower children to be themselves. She aims to encourage kids to embrace individuality, enjoy their childhood and embark on meaningful adventures! So with all that in mind how could I refuse. Unlike other dolls, Lottie and Finn are based on characters that are nine years of age. They are relatable, age-appropriate and inspired by real boys and girls.
Unlike other dolls, Lottie and Finn are based on characters that are nine years of age. They are relatable, age-appropriate and inspired by real boys and girls.
Arklu the company behind Lottie decided to set up business in Donegal when Ireland was in deep recession, it was an employment black spot, where over 24% of the working population was unemployed. So employment and hope were brought to the area in the form of Lottie.
Each doll is still designed in Donegal and has been made with a real child’s image in mind (the way it should be). So that’s proper proportions – no make-up, or huge boobies, tiny wastes or skyscraper heels, dolls that look like children in real-life clothes and scenarios.
Created to challenge negative body image and premature sexualisation in the market, the dolls empower young minds and nurture individuality through play.
Exactly what imaginative play should be like.
Yum is fascinated with the solar system and learning about planets, Stargazer Lottie is her favourite, she hasn’t let her out of her site since she arrived. I think they look so alike too!!!
she comes with
- Dark blue velvet bomber jacket
- Cerise-coloured dungarees
- A long sleeve t-shirt with pale blue arms
- Spotty scarf
- A brown hat
- Sturdy brown boots
- Telescope and tripod
- Solar system collector cards
- Notable women in astronomy additional sheet
To be in with a chance to win your very own Stargazer Lottie you can enter below. Competition open in the Uk and Ireland. A winner will be picked at random on 10/7/17 Good luck guys x
Head over to www.lottie.com to visit the entire collection of unique dolls, and discover loads of great games, competitions and activities for your little ones. Use the code LOTTIEDOLL20 to get 20% off .
This dish has a little bit of eastern magic, that will transport to Marrakesh without leaving the kitchen, the smells of the spices are divine while you leave it to simmer for a few hours on the hob. The only thing … Continue reading
hey, guys welcome to the community section of the blog, (Just look at it as a wee recipe swap corner.) You may all know I love a home cook, ( I am a home cook) they are the heart of every home! With … Continue reading
Hey guys, you can never have enough curry recipes up your sleeve, am I right? This is a classic fruity and sweet beef curry recipe I’ve been making for years. I use stewing beef and cut the fat off myself because you get bigger cuts and its better value. You cook it for 3 and a half hours so all the tissue will break down, making it melt in the mouth and really tender when it’s time to serve up. I usually serve this dish with flatbreads, yum loves making these they are so easy and great for mopping up any sauce at the end.
I’m a huge advocate of getting the kids into the kitchen to cook, it gives them self-confidence and a sense of worth. There will always be little jobs for them to do. I know it’s not always possible because life is so hectic, but cooking is a great way of getting them away from the “screen” and gives you a bit of bonding time together. (it does get messy tho) Some of yums favourites jobs are peeling the garlic, chopping mushrooms with a blunt knife and flouring the beef (she is so particular about flouring it, making sure every inch is covered) and You know what she really enjoys eating it that little bit extra, when she’s helped, its like she shes worked extra hard for it..
PS: she loves chopping the mushrooms but has never once eaten them!! she says when she grows up she’s going to drink coffee and eat mushrooms… great combo eh…
500 g stewing beef (cut all the fat off)
1 tablespoons of flour
2 large onions
2 garlic cloves
2 tablespoons of curry powder
1 teaspoon of turmeric
3 tablespoons of mango chutney
1 pint of beef stock cube
1 tablespoon of tomato puree
garnish with chopped coriander
flour your beef with a little salt and pepper added to it
heat some oil in a pan (with a lid) on a medium heat, add your floured beef to brown,
once browned remove and leave to one side
now fry the onions and garlic for 2 mins, until they are lightly golden, you may need another splash of oil.
sprinkle over the curry powder and turmeric and cook stirring for 1 minute
return the beef to the pan
chuck in the chuckney , stock and tomato puree and bring to the boil.
turn the heat right down to a low simmer, put on your lid and simmer for 3 and a half hours
serve with rice, flatbreads and garnish with coriander
We all love a treat over the weekend, a nice bite to eat with a beer or a glass of wine. Something to look forward to at the end of a hard week. When ordering a takeaway I always have … Continue reading
We are huge home made burgers fans in our house esp with a bit of sunshine, (If only it would shine) I love mixing it up a bit using turkey or pork mince. Pork apple and sage are classic food … Continue reading
On the last night of our holiday in Albufura we stumbled upon a lovely restaurant. It had a gorgeous out door dining setting with a huge play area with swings slides and a play house ( so we were all happy out) the gin and tonics were top class and I ordered pork chops with almonds and rasins.. They were just devine and I couldnt wait to recreate them at home..
This is such an easy one pan bung in all in recipe.. The chops come out so tender , with a sweetness of the rasins and the crunch of the Almond, making my recreations just as good ( if not better) than my holidays. ( not blowing my own trumpet ir anything)
I Cant wait to hear how you guys get on with this one.. join in on the crac over in the One yummy mummy community group or over on the Facebook page, im also getting braver and cooked this dish live on Instagram stories, Id love to see you guys over there x
(serves 4, I served this dish with baked potato and mixed veggies )
- Teaspoon of rapeseed oil/ frylight
- 4 pork chops
- 1 onion
- 2 cloves of garlic
- 2 tablespoons of flaked almonds
- 2 tablespoons of rasins
- 1 tablespoon of maple syrup
- 4 teaspoons of mango chuckney
Method ( preheat oven at 180c)
Pat pork chops dry with kitchen roll and season with salt and pepper
Heat oil in a oven proof pan
Finely chop your onion and crush garlic
And add to the pan.. fry until golden in colour, this takes around 10 mins
Move the onion to the side of the pan and toast the Almonds for around 3 mins
Move them to the side of the pan with the onion and seal the pork chops getting a good bit of colour on the fat.. ( around 7 mins each side on a medium heat)
Spoon the onion and almond mix onto the chops
Add rasins abd Season with salt and pepper
Drizzle over the maple syrup and top each chop with a teaspoon of mango chuckney
Finish off in the oven at 180c for 20 mins x
Hey guys, as you may know “yum” would eat noodles ( and corn) until they come out of her ears and these Chinese style noodles are another favourite after my healthy pot noodles.. I shared the recipe over on the one … Continue reading
When she went there the cupboards were bare.
What a cracker of a day! the sun is shining and I haven’t got round to getting a food shop yet ( im still in holiday mode) so todays lunch was a traditional carbonara made with the contents of the fridge and cupboard, one of you guys over in the Facebook group calls them fridge dinners (very clever) using everything up before getting the big shop in!
The Italians traditionally make carbonara with eggs and cheese leaving out the cream, this makes it an overall healthier dinner, without comprising the taste, slimming world friendly too..
Ps.. the only reason I had fresh smoked rashers and eggs in the house was because the first thing I did when I got back from holidays yesterday was buy the makings of a full Irish x (no matter where you go there’s nothing like a full Irish and a big mug of tea when you get back)
This dish take 30 minutes to cook from pot to plate and serves 4
- 400 g pasta
- 3 eggs
- 2 garlic cloves
- 6 smoked rashers/pancetta
- 35 g parmesan cheese grated
- 100 g of white cheddar grated
- Bunch of fresh parsley
- Lashings of black pepper
- A little salt..
Boil pasta according to the packet
Grate cheese and crush the garlic
Chop and Fry of the bacon and garlic in a little olive oil or fry light
In a large mixing bowl wisk the eggs, add chopped parsley, grated cheddar and parmesan ( leaving a little aside to sprinkle on top when served )
When the pasta is cooked.. drain well and season with salt and pepper
Add the cooked rashers and garlic
Now mix in the egg mixture, the heat of the pasta will cook the egg.. you only need to mix it for a min
Top with the leftover cheese
Eat straight away…