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.
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
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
We picked out
Maple Sugars who is from the doughnut family
Bunny carrot who is a veggie
Softy Mallow who is a marshmallow
And we came up with a carrot doughnut with a blueberry and marshmallow centre
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
1 medium egg
oil for frying
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
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
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.
6 big tomatoes, diced
Half red onion, sliced and diced
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 ground cardamom
1tsp curry/chilli powder
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.
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.
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
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.
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.
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
Preheat oven at 180c
Add all of the ingredients into a bowl and combine together
Roll out the pastry and divide into 6 squares
Place the mixture onto the pastry in the middle of the square
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 egg
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!