Ree Drummond’s Bean with bacon soup from The a Pioneer Woman Cooks, Come and Get It. Weekend lunch is done! There may even be some for the freezer too. I loved the episode where she made this soup, Ree and Ladd are so cute 🙂
It occurs to me now that you can’t actially see any beans in the pictures 🙈, but there is definitely a pound of them in there!
Friday, 29 March 2019
Tuesday, 26 March 2019
The weekend treat became a Tuesday bake kind of treat! Lemon bars from The Pioneer Woman Cooks Come and Get it by Ree Drummond. A shortbread sort of base then a lemony layer and topped with icing (confectioners) sugar. They fairly perked up our Tuesday. 🙂 🍋
Monday, 25 March 2019
I forgot to take an after baking picture! 🙈 The two on the right are Ree Drummond’s Marsala mushroom, pesto and goats cheese naan flatbread ‘pizzas’ from The Pioneer Woman Cooks Come and Get It. The two on the left are my Caprese riff on them, for the non - mushroom eaters! I had one of the mushroom ones, delicious combo, fast too!
Saturday, 23 March 2019
Blueberry and orange muffin tops from Ree Drummond’s The Pioneer Woman Cooks, Come and Get It. I always think the top is the best bit of a muffin, so loved these. There was also an icing drizzle in the recipe, but we liked them just as they are.
Monday, 18 March 2019
Raspberry rose fool. I made this a couple of years ago when Nadiya’s British Food Adventure by Nadiya Hussain came out. Raspberry rose and coconut fool. It was good, but I think the rose water I use must be stronger then Nadiya’s as it was very strongly perfumed last time, even though I used less. This time I’ve used 1 teaspoon of Steenbergs rose water (not endorsed!) and it was perfect. I actually loved the cream, sugar, Greek yoghurt and rose water mix enough that I’d eat it on its own! Of course it is a great match for the raspberries. I have a plan for a spin on this in summer.
Friday, 15 March 2019
Cherry, Almond and Nutmeg Tarts from Nadiya’s British Food Adventure by Nadiya Hussain. Little (bought!) shortcrust pastry tarts filled with cherry jam and nutmeg, which it turns out is a fabulous matching of flavours! 🍒 Topped with an almond drizzle icing and toasted flaked almonds. Really nice hot or cold ( though do let the jam cool as it’s molten lava like in its heat).
Sunday, 10 March 2019
Chunky halloumi fries from Nadiya’s Family Favourites by Nadiya Hussain. Halloumi fries have become such a thing in the past year or so, and no wonder they are good.
The only change I made was to serve them with sweet chilli sauce instead of dried chilli flakes, as this is how they come in a local restaurant 🙂#nadiyasfamilyfavourites
Thursday, 7 March 2019
What’s better than a regular chocolate brownie?! Raspberry jam puddle brownies. The brownie recipe is good, but the jam makes it! From Nadiya’s Kitchen by Nadiya Hussain. Even served on one of Nadiya’s pretty homeware range plates 💖
Tuesday, 5 March 2019
Rhubarb ripple ice cream from Nadiya’s British Food Adventure by Nadiya Hussain. Similar to raspberry ripple, but with (oddly enough 😂) a rhubarby vibe. I’ve bought extra pink rhubarb to freeze and make this later in the year too. Might even do the custard biscuits to make ice cream sandwiches then too!