Tortilla Mini Pizza

Are you looking for a dinner time hack this weekend? If so, you’re in the right place!

These Tortilla mini Pizzas are yummy and perfect as a quick meal time solution – for both kids and adults.

Ingredients:

Pack of mini Tortillas

Tin of tomatoes – blitzed in the mixture

Cheese

Toppings of choice (I used Spinach, chorizo and Parma ham)

Dried mixed herbs

Pepper

Olive oil or low fat cooking spray

Method:

Quite simple grill one side of the tortillas and spread over the tomatoes. Sprinkle with cheese, add your topping of choice. Season well and add the herbs. Drizzle over some oil and grill for a couple of minutes! Serve with a side salad and enjoy X

Lip-Smacking Lockdown Lemonade

So, during these worrying of times, we’re back with a lip-smacking bang to keep the kids thirst kept at bay. This really is a treat in our house, not for the every day but a recipe the children love to make on sunny days.

Inspired by Allegra McEvedy who has written a cookbook inspired by the stories of Enid Blyton, why not give the kids a lesson on the art of making Lemonade? It really is so simple and I can promise the results are totally worth it! My kids delight in reading out and copying down the ingredients and method, the measuring and weighing and the jolly good shaking!!! Most of all, they love the outcome and it certainly quenched our thirst during these warm days in the Uk. Let’s get going!

Ingredients;

3 lemons

2 limes

100g caster sugar

Method;

Start off by quartering the fruits and then let the kids squeeze out the juices into a jug. You should end up with about 150-200ml of juice. Place the skins to one side.

Next up, place the juice into a jar, add the sugar and 250ml water. Place the lid on top and get the kids to give it all a good old shake until the sugar dissolves.

Add 1 litre of cold water and the squeezed out lemon and lime skins. Give it all a jolly good stir!! Add ice and Enjoy!!!

Prosecco Teriyaki Sauce

Do you have Prosecco left in the fridge? Give this easy Teriyaki sauce a go! It marries beautifully with Salmon.

Ingredients;

350ml Water

75ml Soy sauce

2tbsp Prosecco

4cm piece of Ginger, peeled and grated

80g Light brown sugar

2 cloves of garlic, crushed and finely chopped

1tbsp plain flour, mixed with a small amount of water into a paste

Method;

Measure out and prepare all of your ingredients, then grab yourself a small saucepan. Place onto a low heat and add the sugar, water, ginger and garlic. Bring up to a simmer and leave to gently cook for about 5 minutes. Add the flour paste and bring to the boil, continuously whisking. Once you have a silky sauce, give it a quick blend with a hand held mixer (optional) and then mix in the Prosecco. Remove from the heat. If not using straightaway, once cold this can be kept in the fridge for up to 1 week.

Enjoy!!!

Not sure what to cook? Try this simple quiche made from leftovers

Fed up with cold turkey? Try this super-easy quiche made from Christmas leftovers to solve the post-Christmas quandary of what to eat next.

Hello lovely people. Hope you had a fab Christmas, and I’m guessing like me you’re stuck in that strange time-warp between Christmas and New Year. Still scoffing Baileys and chocolate for breakfast? (Perfectly acceptable).

If however, much like me your jeans are at bursting-point and you’ve actually forgotten how to cook, help is at hand with this super-easy left-over quiche recipe. You can draw upon any leftover cheese board dregs and also use up that pancetta you forgot to fry with the sprouts on Christmas Day (ok just me then).

To accompany this, you can also whip up a lovely red cabbage coleslaw with your leftover cabbage and carrots to make a refreshingly light dinner (with no sign of butter or even a hint of chocolate).

Ingredients

For your pastry base:

Either make your own shortcrust (see Carly’s recipe here) or if you’re more like me – dig some ready-made out of the fridge.

For your quiche:

  • Grated cheddar cheese (about 75g/a grater full)
  • 6 eggs whisked
  • Splash of cream
  • Leftover Christmas stuff (I used a packet of pancetta, some broccoli, and a bit of Stilton
  • Salt and pepper to season
  • tbsp Dijon mustard (or similar)

Method

Pre-heat your oven to 160° and grease a quiche tin (I like Pyrex) with a little butter or spray oil. Roll out your pastry and push in to the dish. Pop in the fridge to chill for a few mins whilst you prep the filling.

Fry the pancetta in a little oil until lightly browned. Whilst this is cooking, mix your egg and cream with about 3/4 of the cheddar and season to taste. Set to one side.

Break off the broccoli in to small florets and pop in a microwave bowl with a splash of water and microwave to soften for a minute or so (it should just be nicely steamed but still crunchy).

Line your pastry case with baking beans and blind bake for 10-15 mins. Remove from the oven and remove your baking beans and let cool for a few minutes.

Spread the Dijon mustard around the inside of the pastry case and sprinkle the remaining cheddar on top. Push the cheddar lightly into the pastry.

Pour your egg mixture on top, and sprinkle over the Stilton and broccoli and fried pancetta pieces evenly, then bake in the oven for around 30-40 minutes, or until lightly browned and risen. The quiche should feel firm to the touch and have sprung up beautifully.

To create a coleslaw to accompany your quiche, you can chop some red cabbage, grate a carrot and finely chop half an onion (if you like your coleslaw with a bite). Mix together with a tsp of Dijon mustard and a couple of large tablespoons of natural yoghurt and some salt and pepper. Beautiful.

Enjoy! Merry twixtmas lovely people. Tahlia x

Cranberry Sauce – The Easy Way

So, we are 4 sleeps away until the big man arrives. We are all quite chilled here, the kids have been helping me out in the kitchen this afternoon. We’re having so much fun. Today we’ve made Cranberry sauce – it’s so easy, the kids actually did most of it. Of course, pick up a jar if you don’t have time to make up fresh. We don’t judge, whatever works for you! However, if you do have 8-10 mins then give it a go.

Ingredients;

350g Fresh Cranberries

200ml Fresh Orange hioce

150g Light Muscovado sugar

Method;

Place the sugar and orange juice into a saucepan and gently bring up to boiling point, stirring occasionally. Add the cranberries and reduce to a simmer.

Cook for 8 – 10 minutes until most of the cranberries have split. Remove from the heat. The sauce will thicken as it cools.

Merry Christmas everyone, we hope your preparations are going well xxx

Christmas Tree Mini Pizzas

Ho Ho Ho….we had some neighbours round recently for Cheese and Mulled wine & the kids made these festive mini pizzas for their friends. They used cookie cutters for the bases. How cute do they look? Check out the link below for the quick no proving required pizza base:

https://mumsinreallifecouk.wordpress.com/?s=Scone+base

Wishing you all a Merry Christmas xx

Christmas Preparations – Bread Sauce

Bread sauce really seems to divide opinion so love it or loathe it, here is a tasty recipe which can be made well ahead of Christmas Day and frozen until needed. As youngsters, my Mum always made Bread sauce from a packet mix, just adding milk. It became my little job to make on Christmas Day, I loved it! As an adult, I’ve learnt that it is so super easy & quick to make and the smells it creates are wonderful in the kitchen.

Give it a go! To serve eight, you’ll need the following.

Ingredients:

2 onions, halved

8 cloves

2 bay leaves

650ml milk

4 slices of fresh white bread, blitzed into breadcrumbs

8 peppercorns

Grated nutmeg to dress

Method;

Start off by preparing the onions and bread crumbs.

Stud each half of onion with 2 cloves.

Place the onions into a saucepan. Add the milk, peppercorns and bay leaves and slowly poach on a low heat for about 30 minutes.

Remove from the heat, drain the sauce through a sieve. Return the milk to the pan and add the breadcrumbs, stirring gently. Add a splash more milk to loosen, if necessary.

Transfer to a bowl, and grate over Nutmeg if using within the next 5 days. If you want to freeze it (it keeps for 1 month) leave to cool and place into the freezer. When required, defrost in the fridge for 24 hours, warm up in a pan and if required, loosen the sauce up with a splash of milk or cream (it is Christmas, after all!). Transfer the sauce to a serving bowl and grate over the nutmeg. Perfect with Turkey. Bon appetite!

Parma Ham Chicken stuffed with Mozzarella & Pesto

Whilst at the supermarket, my trolley of food was complimented by the friendly cashier. We got chatting and she told me of her quick go to recipe. This is it. I’ve had this loads of times, minus the mozzarella. This is for you lovely lady – love the fact that anywhere around the world people share their love of food & recipes!

first off, lay some Palma ham underneath each Chicken breast and then simply slice the top of chicken breast fillets (skin off) 3 times.

Stuff each pocket with green pesto and then add in some mozzarella. Lay some fresh Thyme across the chicken and then wrap with the ham.

Pop into a preheated oven (170•C) for about 35 minutes, until the chicken fillets are cooked through.

Whilst cooking, make up some mashed potato, add a couple of spoonfuls of mustard and plate up. Serve with your vegetable or salad of choice and enjoy!

Christmas Preparations – Week 2 – Sloe Gin

Our Christmas preparations are in full swing and we are loving it. Next up is Sloe Gin – we’re a few weeks behind in the Gin department but it should just be ready in time for Christmas Day, if not then definitely for the New Year. Fingers crossed.

Ingredients;

100ml Caster Sugar

700ml Gin

450g Sloes

Method;

Wash the sloes and remove the stalks. Prick each sloe a couple of times & freeze the batch over night.

Once frozen, place the sloes into a sterile container. Add the sugar and gin and store in a cool, dark place. Every couple of weeks, gently turn the containers to mix it all up.

Once ready (normally 3 months), use a Muslin to strain the drink and store in sterile bottles. You could also decant into smaller sterile vessels and give out as Christmas presents.

Enjoy!

My truth about Yoga

Here’s the thing. I first did yoga back in 2001. I was 22, overweight and totally inflexible ( I still struggle to touch my toes now). I spent the whole class berating myself for not being able to hold the poses, for not being flexible enough, for what I’d not done at work that day. You name it, I was blaming myself for it that day. After what seemed like an hour of torture, the class finally ended and I left thinking about what a yoga failure I was. And that was it. For 10 years I thought my yoga days were numbered.

And then I got pregnant. 10 years later, and I found myself wandering in to a yoga studio full of other slightly nervous expectant mums (lots of us first-time and completely and blissful unaware about what was going to unfold over the coming months and beyond). My yoga teacher was a Doula (private midwife) and she eased us gently into the world of prenatal yoga. I have to say, my favourite part at this point was the Shivasna or final rest at the end of the class – basically an excuse to lie still, in the dark for a few minutes. (Still always a class highlight)

I did yoga until right up until my first little bundle of joy came screaming into the world, and screamed all the way until he reached a year old. That saw the end of my yoga for a while. During my subsequent pregnancies, pre-natal yoga seemed a bit of a fantasy as my over-worked hubby balked at the idea of coming home to me bolting from the door with my yoga mat tucked under my arm.

What seemed like a million years after my third (and final) baby was born (in actuality, probably about 7 months), I finally decided that I needed some me time – I needed to do something about my car-crash of a body, and my tired and addled baby-brain desperately needed some quiet time and reflection. Enter postnatal yoga…

The first session was actually a disaster. I failed spectacularly to be able to hold any kind of plank position, and on further inspection was told by the teacher that I had diastasis recti (other known as a bloody-great big gap between my stomach muscles) which could fit around three fingers in. I left feeling a bit dejected and berating myself for letting myself get into such a state. Great start.

The thing was, on reflection I actually quite enjoyed myself. I was surrounded by a group of like-minded mums who showed patience and kindness when I was struggling to keep up, and who showed me how to get into position (despite not being able to hold it). And Pippa, my lovely yoga teacher telling me to go with my body, and do what felt right (and not what looked great, or worrying about whatever anyone else was doing). Being present, and clear about what I could achieve. Aspiration to what I’d like to achieve (being able to hold plank position for starters). Acceptance from a group of like-minded people.

The other pretty life-changing thing for me was taking time to meditate. Taking time to reflect on what was important, and letting go of things which were weighing me down. Growing my self-belief and sense of worth. Showing myself that I can achieve things with my body that I never thought I could. I felt like this was a real turning point in my fitness journey, and also in my life. Growing self-belief, learning to let go of things and taking time to evaluate what was really important to me. Pretty powerful learnings.

I’m not sure I ever told these people how much they did for me, so thank you. If you’re reading this, thank you. Thanks for starting my journey back to fitness, back to self-belief and back to finding myself again. It really has meant the world to me. Namaste. X

Want to get in to Yoga, but don’t know where to start? My tops tips for finding the right yoga class for you are:

Take time to find the right style class for you – try a few until you find once which feels right. There are so many approaches and styles of teaching – it’s not one-size fits all.

  • DON’T compare yourself to everyone else. Go with an open mind, set your intentions for the class and enjoy yourself. Don’t give yourself a hard time if you struggle with a pose – go home and work on it!
  • Try and practice yoga at home. There’s a fab YouTube Channel from Adriene Mishler aka @yogawithadriene with an enormous selection of yoga to try at home (no equipment needed other than a mat!) https://www.youtube.com/user/yogawithadriene
  • If you want to improve flexibility, strength and technique you have to work at it – you won’t improve by practicing just once a week so stick with it if you want to see results!
  • Try and find someone to go with – it’s much less daunting than going alone, and you can motivate each other to keep going regularly.
  • Get some clothes you feel comfortable in but make sure it’s not too baggy – loose fitting tshirts can be a pain when you’re doing downward facing dog or inversions (basically anything upside down!)