When life gives you lemons, you can make way more than just lemonade.
I love lemons. They are so useful in every area of my life. Whether it be for flavour in food and drinks, the numerous health benefits, cleaning around the house and even in beauty treatments.
Lemons really are one of my most frequently used ingredient around my home and kitchen.
Here are my top 10 uses :
Which came first the chicken or the egg……. well………really…… who cares…..
Eggs are awesome. I love them! So do the other 30 million plus people who consume them daily. No wonder they feature in my trend predictions for 2015.
Animal, Vegetable, Mineral?
All feature in my 2015 food and drink trends.
Here are my top 10.
Should you Viva La Raw Milk Revolution? Raw milk products Yes or No?
I will be looking into the debate of raw verses pasteurised milk and cheese: Should you risk it?
Also I will be showing you my favourite cheese board and how to present it.
We are now fully emerged in a raw revolution. Which side will you choose?
You will have no doubt been hearing the buzzword ‘raw’ as a lifestyle and diet choice for a while now. Raw food is basically food which has not been heated above 118 degrees. This retains the majority of nutrients and enzymes that cooking destroys or depletes.
There is no doubt strong evidence that raw fruit and vegetables are exceptionally good for you, but what about other foods? In this article I will be looking at raw milk and cheese.
Actually no it is not another old chestnut, this a very lovely new one…
Hazelnut, Chocolate Meringue Cake with Chestnut Cream.
This delicious cake is a great alternative to Christmas pudding and other stodgy desserts you find at this time of year.
The meringues are soft and sweet, the hazelnuts add a delightful crunchy texture, the cream is seasonal and delicious and for me chocolate is just a must!
Definitely a show stopper for the Christmas table. The great thing is this could be made ahead of time, frozen and then brought out for the day. A great time and stress saver!
Cheeky Cow! Salt Baked Ox Cheeks with a delicious Sage, Butter and Port sauce, plus a Slimming World version…
Ox cheek are lean, filling, richly flavoured and often overlooked.
Thankfully they have gained favour recently and have been used by top chefs and restaurants.
I am so pleased as they really are a great piece of meat.
Ox cheeks are generously grained, but low fat and a great option for slimmings and non alike.
They are best cooked low and slow, so are fantastic in stews and casseroles or braised in wine.
Salt baking is a method of covering food in the ‘dough’ which insulates, cooks gently and evenly, flavours and is a little bit different.
Bream is very versatile, delicious and nutritious.
It can lower bad cholesterol, is abundant in heart-healthy omega-3 essential fatty acids.
It can protects against colon and breast cancer and can also slow down signs of aging.
It also helps uplift the mood as an antidepressant.
I have chosen bream as I think it can be a seriously overlooked fish as people favour cod and haddock (which would work very well in this recipe). Seam bream is a bit more sustainable and it takes the pressure of the other more popular fishes giving stocks a chance to replenish. Why wouldn’t you choose Bream?
This dish a light, yet satisfying dish.
It’s not very seasonal so my apologies, but I had a real craving to make courgette spaghetti and thought bream and pea would be an excellent combination.
Mushrooms are magic!!! They are in season and are sensational!
This is a my slimming world smoked garlic mushrooms bruschetta with poached eggs.
For a fantasticly tasty weekend brunch, why not try this delicious recipe.
I posted ingredients previously, so you should be ready to go, but just in case, here they are again….
I love a good deli! The fresh fruit and vegetables, fresh bread, eggs, meats and speciality products you just can find anywhere else. The expertise of an owner that lets you try before you buy and actually has a genuine knowledge and love of the goods they are selling. You just cant beat that personal service.
And we now have a great Deli just outside Worcester, run by a very passionate, professional friend of mine, So as you see I’m not biased at all…much…
Now if your looking for all of the above, get yourself down to Ellie’s Deli! Mill farm, Stanford Bridge, Worcester, WR6 6SP, she is open Tuesday-Friday 9am-6pm, Saturday 9am-5pm and Sunday 9am-1pm.
She has been open just over a week and the place is amazing, in the short time we were there, there was a constant stream of customers buying and sampling the fresh produce on offer.
Here’s a little tour…
Beetroot is a great vegetable. it has a long season from July to January and is in it’s peak now. So why not enjoy a seasonal treat.
Beetroot is a super food, it is part of the chenopod family these include beets, chard, spinach and quinoa. Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. You can use all parts of a beetroot. The tops can be cooked in the same way as spinach, or when young eaten such as chard in a salad, and of course the root is plump and versatile.
You can get the red/purple beetroot we all know, but varieties also include golden, candy stripe and white…. so many to experiment with.