Carrot Cake Doughnuts – What’s your NumNoms Crazy Creation?

Num Noms are all about crazy food creations, the little cute, scented characters are all about creating your own flavour fusion by mixing a little num with a little nom. It’s a recipe for mischief with so many different combinations.

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We’ve seen the Cronut (donut and croissant combination), a genius idea, which brought together two of our favourite pastry items into one amazing desert. Next it was the turn of green tea cake, for the slightly more health conscious, which saw a refreshing cake born from a popular hot beverage. More recently, Marks and Spencer introduced the Croloaf, a loaf of bread make out of croissants –yum!

But they are old news and now it is time for Num Noms fans to take to the kitchen and create their own Crazy Creations inspired by the different Num Noms themes and flavours.

We was invited along to join the next Num Noms foodie campaign. we were challenged to get creative in the kitchen to combine the wackiest of flavours and make the tastiest of food combination.

First we had a look through the num noms menu for some inspiration

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We picked out the num noms that we wanted to work with and then set to it in the kitchen to create our foodie masterpiece

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We picked out

  • Maple Sugars who is from the doughnut family
  • Bunny carrot who is a veggie
  • Softy Mallow who is a marshmallow
  • Blueberry Stampit

And we came up with a carrot doughnut with a blueberry and marshmallow centre

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Ingredients:

  • 2 cups plain flour
  • 1/4 caster sugar
  • 2 carrots grated
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/4 cup vegetable oil
  • 3/4 milk
  • 1 medium egg
  • oil for frying
  • blueberries
  • mini marshmallows

Method:

  • Combine the dry ingredients together; flour, baking powder, salt and nutmeg
  • Add in the oil, milk, carrot and egg and mix well
  • Heat the oil in a pan. Test the oil with a crumb of bread, if it sizzles and turns brown it’s ready.
  • Using a tablespoon, drop the mixture a spoonful at a time into the hot oil. Don’t over fill the spoon as i found that the smaller the better for the doughnut to be cooked all the way through
  • Fry until light brown all the way around the doughnut, about 2 minutes each side.
  • Remove from hot oil and drain on some paper towels
  • Cut a little hole in the bottom of the doughnut and push in a blueberry and marshmallow
  • Sprinkle with a little icing sugar and drizzle with maple syrup

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These doughnuts are super yummy! They are soft and very tasty. Perfect for an afternoon treat or to put into pack lunches.

What better way to get your children into the kitchen then getting them to create a num nom crazy creation.

Why not join in on the num nom fun, simply create a crazy creation using num noms as your inspiration and share on social media using #numnomscrazycreation dont forget to tag @NumNomsUK

 

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Easy Green Vegetable Curry Recipe

I love a recipe that doesn’t take too long to cook. I’m all for throwing ingredients into a pan, exploring with the textures and tastes and seeing what the final product turns out like.

Curries are not only quick to cook but are also easy. I believe you need to experiment with different flavours in order to find that perfect recipe.

This recipe is not only easy but cooked all in one pan and a great way of using up all those vegetables that are in the fridge. What’s fabulous about a vegetable curry is that anything goes, you can put in any vegetable and it will work.

 

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Ingredients:

  • 6 big tomatoes, diced
  • Half red onion, sliced and diced
  • 250ml water/stock
  • 3 garlic gloves, diced
  • 2 small courgettes, sliced
  • 2 handful of green beans, sliced
  • Pack of mangetout and broccoli florets
  • 3 tbsp black eyed beans
  • Extra virgin coconut oil
  • 1 small red chilli, sliced
  • 1tsp coriander
  • 1tsp cumin
  • 1tsp turmeric
  • 1tsp ground cardamom
  • 1tsp curry/chilli powder

Method:

  • Fry the onion and garlic in a pan with 2 tbsp of coconut oil.
  • Once the onions are soft add in the tomatoes.
  • The tomatoes will become soft and begin to make a sauce. Add in some of the water/stock. Stir
  • Add in spices and stir. You could use garam masala paste.
  • Once you have a sauce add in your choice of vegetables and cook for 5-10 minutes until all vegetables are cooked, dente.
  • Sprinkle with flaked almond. Serve with rice.

Enjoy 🙂

 

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Leafy Spinach Soup Recipe

This lovely leafy soup is flavoursome and a great way of eating your five a day. It is very filling, light and healthy.

I have recently changed my diet due to my diagnosis. All the fresh food that I buy is organic and I have cut out all added sugar produce.

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Ingredients:

  • 450g fresh spinach
  • 1 handful of kale
  • 3 potatoes, peeled and chopped
  • 1 small onion, chopped and diced
  • 450ml vegetable stock
  • 3 garlic cloves finely chopped
  • Grated zest of lemon and half lemon squeezed
  • 1/2 tsp of grated turmeric
  • salt and pepper to taste
  • Extra virgin coconut oil

Method:

  • Place the onion and garlic in a pan with 1tbsp of coconut oil and cook for 1-2 minutes until the onion is soft. Add in the potatoes and fry for 1 minute. Add in the stock and simmer for a further 10 minutes.
  • Add in the spinach, kale, turmeric and lemon. Place a lid on and cook for 15 minutes or until the spinach has wilted.
  • Allow to cool for 5 minutes.
  • Pour the soup into a blender and blend until smooth. I like it a bit rustic so I don’t blend for too long as I think that it tastes better.
  • You can freeze the soup or reheat it up and serve.

You could swirl in some cream at the end and add salt and pepper to taste or even some chilli.

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Hope you like it 🙂

 

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Sweet and Spicy Turkey Turnovers

Christmas Day has gone. The many toys and gadgets that were opened up are beginning to find a place to be stored away, empty boxes are piled up high in the rubbish bins outside and you are beginning to see the floor of your home once again.

The one thing that you are left with is Turkey, lots of it!

I really wanted to do something with our leftovers that was a little different to the curries and meat platters, so my eldest son and I came up with Turkey turnovers with an added twist.

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Ingredients:

  • left over turkey, diced
  • left over stuffing, diced
  • Or what ever you have got that is left over. We had one potato that we added to it too
  • All ready rolled puff pastry
  • Celery Stick diced
  • 1 Tbsp cranberry sauce (we used a heaped spoonful of our own made sauce)
  • 1 packet of pancetta
  • 100ml single cream
  • 1 tsp garam masala spice
  • 1 tsp curry spice
  • salt and pepper to taste
  • Egg to seal

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Method:

  • Preheat oven at 180c
  • Add all of the ingredients into a bowl and combine togetherDSC_3216_opt
  • Roll out the pastry and divide into 6 squares
  • Place the mixture onto the pastry in the middle of the squareDSC_3217_opt
  • Seal the edge with the egg mixture and fold over one corner to the other. Press down the edges with a fork. Glaze the top of the pie with the eggDSC_3218_opt
  • Bake in the oven for 15 minutes or until golden brown. It shouldn’t take long as the ingredients are already cooked, it’s just the pastry that needs cooking.

Enjoy cold or hot.

These turnovers are crunchy on the outside and soft on the inside. The mixture has a spicy taste from the garam masala and a sweet taste from the cranberry sauce. Perfect way to use up that leftover meat and not taste of Christmas dinner at all!

Hope you enjoy! 🙂

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Minced egg parcel

A minced egg parcel is similar to a Scotch egg but the hard-boiled egg is enclosed in mincemeat and not sausage meat. It is then rolled in flour and breadcrumbs and fried.

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Ingredients:

  • Egg
  • 450g Mincemeat
  • Egg yolk and white
  • breadcrumbs
  • flour
  • 1tsp coriander
  • 1tsp chilli powder
  • 1tsp ground cumin seeds
  • 1tbsp mustard
  • 3 cloves crushed garlic
  • 1/2 tsp crushed ginger
  • 4 leaves basil, sliced
  • salt and pepper
  • Oil

Method:

  • Boil eggs in a sauce pan of boiling water for 6 minutes. Drain away hot water and leave to cool in cold water.
  • In a clean bowl mix together mincemeat, spices, garlic, ginger, basil, mustard and the yolk of an egg (keep the egg white) . Season.
  • Place some flour, and breadcrumbs onto separate plates. Put the egg white into a bowl
  • Place an egg into the egg white and coat
  • Take out a handful of the meat mixture and place onto a chopping board. flatten it out and put the coated egg onto it.

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  • Cover the whole egg with the meat by squashing it with your hands. Smooth it round.
  • Coat it with some egg white, then roll it in the flour and then in the breadcrumbs
  • Place the meat ball in a sizzling pan of oil. Keep turning
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  • Remove once browned all over

These little egg parcels are ideal for packlunches and picnics. They can be eaten cold or warm.

They are quick and easy to make , my children helped with mixing the mixture and with covering the egg with the meat.

Serve with spaghetti and sauce or with a little salad

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TIP: Don’t over boil the egg, It is nice when it is a soft yolk but not runny.

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Muffin Omelettes perfect for pack lunches

Muffin Omelettes are made in a muffin tray making them the perfect size for pack lunches and picnics.  I use two chicks egg whites as they make omelettes taste very light and fluffy.

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You will need:

  • A silicone muffin tray
  • 200ml two chicks egg whites
  • 4 tbsp milk
  • grated cheese
  • Omelette fillings – we used bacon lardons, chopped cherry tomatoes, half of chopped garlic, 1 spring onion sliced
  • Salt and Pepper

Instructions:

  • Preheat the oven at 180
  • Mix the Egg whites and the milk together adding in some salt and pepper to taste. At this point you could add any herbs that you would like.
  • Add in your omelette ingredients to the muffin tray cases.
  • Top with some grated cheese

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  • Pour on the egg mixture, to just near the top.

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  • Place in the oven for 10-15 minutes, keeping an eye on them as they cook. You want them to be a little brown on top. I used my top oven so it took a little longer

Et Voila!

Cute little omelettes that are very fluffy and tasty.

 

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Cooking The Old El Paso Way #review

Bring a little mexican into your kitchen.

The family loves a bit of spice, my boys are gradually becoming to welcome a little spicy flavouring to their taste buds. In almost everything that I cook, I always add a little herb and spice and I can see how much it has made an impact on my boys choice of foods that they like to eat. The youngest will eat almost anything, the middle boy is kind of getting used to eating flavoursome food as long as he can have a glass of milk with it and the eldest is becoming very adventurous with his food and likes to experiment tasting different kinds, a favourite of his being Mexican food.

We was recently sent a box of Old El Paso food to try out in the kitchen. My eldest was son was quite excited about the box as he loves to taste new food but also his favourite meal has got to be fajitas.

We received two packets of seasoning mix for Fajitas, one spice mix for roasted tomato and pepper and the other one was a smoky bbq seasoning mix. We used them along with a pack soft flour tortillas.

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Recipe:

  • 500g chicken
  • 2 peppers
  • 1 onion
  • 8 flour tortillas
  • spice mix for roasted tomato & pepper/smoky bbq seasoning mix

The fajitas are simple to make and the instructions on the packs are easy to follow, they are ready to serve in 15 minutes. The roasted tomato mix has been labeled as a medium spice and the smoky bbq has a mild spice, so i decided to give the bbq flavoured fajita to the youngest of my boys. My boys thought that it was too spicy for them and would only eat the tortilla.

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I tasted both and I must say that there wasn’t much difference in the spiciness, but they were both very tasty and didn’t have a floury packet taste to them. The flavours are strong, fiery and tantalising. We added some sour cream to them to cool the taste down a bit.

Next up was Enchiladas the Old El Paso way

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Recipe:

  • 400g chicken strips
  • enchilada sauce
  • 150g cheese
  • tortillas

Another easy and simple to follow recipe, ready to serve in 25-30 minutes. After cooking the chicken strips in a little oil in a hot pan, add half of the enchilada sauce and half of the cheese, mix until the cheese melts. Spoon some filling into the middle of tortilla, wrap them up and place them fold down into a baking dish. Pour over the remaining sauce and top with the rest of the cheese. With the mild spice to it they were perfect for my boys, I served them up with cous cous stuffed peppers and a side salad. This recipe is quite cheesy, with 75g added into the sauce and 75g added onto the top of the tortillas before cooking in the oven.

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The enchiladas were lovely and crispy on top and the filling was juicy and sweet.

We also made a Chilli using a packet of spice mix. I normally make my chilli dish using spices such as chilli, paprika, cumin and coriander but this packet contains all of the previous spices plus more.

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Recipe:

  • 400g can chopped tomatoes
  • old el paso chilli spice mix
  • 1 onion
  • 500g minced beef
  • 400g kidney beans

Once the onion is browned in a pan, add the spice mix and stir. Pour in the tomatoes and simmer for 15 minutes. Add the kidney bean heat through and it is ready to serve, as simple as that! This chilli is really tasty, very flavoursome with a little kick. All of my boys loved this recipe and was their favourite out of all 3. It is packed with rich, deep flavours. I served mine up with a little rice in a stand ‘n’ serve tortilla, the children loved it.

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We have really enjoyed bringing a little mexican into our lives and tasting all of the different flavours.

We was provided with some packets of food for the purpose of this post. All words and photos are my own.

 

 

 

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