hungry caterpillar cake balls

Hungry Caterpillar Cake Balls

Hungry caterpillar cake balls. This recipe for cake pops is perfect for kids birthday party. Easy to make with soft vanilla cake balls coated in red and green candy melts

Moist vanilla cake balls coated in  red and green candy melts.   These hungry caterpillar cake balls will definitely be a birthday party hit, especially if you want to avoid making a traditional birthday cake!

Hungry caterpiller cake balls

Ok, I’m not claiming that these cake balls look the most professional but I can promise you they taste great.  I love making cake balls and cake pops but my ability to make melted chocolate or in this case candy melts look amazing is not yet there!

Anyway, regardless of how they look, I still wanted to post the recipe as Master Spice turned 3 over Easter and so these hungry caterpillar cake balls are rather special.  They are also a great choice if you don’t want to make a traditional cake.   We all like cake pops and they are a great treat for your kids to help you make too, if you are brave enough!  I wish I could say that I’d had some help with these but no, they are all my own handiwork.

hungry caterpillar cake balls

Although cake pops are very easy to make, they do take a little time if you make everything from scratch.   For these I made a simple sponge cake flavoured with vanilla  but you could use a bought cake if you wanted to save time.  Or even leftover cake, if that is ever a thing where you live!

I also made strawberry, apple and pear shapes out of red and green fondant icing. Then to make the brown stalks and the caterpillar’s antennae,  I mixed some red and green icing together.  I considered  cutting a hole out of each fruit to make it look like the caterpillar had been eating them.   Maybe next time?   You need to make the fondant fruit shapes at least 24 hours in advance to give them time to dry out and go harder.

hungry caterpillar cake balls

Cake pops are very dense as the cake is crumbled and then mixed with cream cheese, melted chocolate  or  icing to form a dough.   I prefer to use plain cream cheese because I like the flavour and as cake pops are very sweet anyway,  they don’t need any extra sweetness.   Of course, it’s up to you, but this also means you don’t need to make the icing as well.  That’s definitely a good thing!   Why not make life easier for yourself?

In the past whenever I’ve made cake pops, I’ve coated them in sprinkles or nuts and as I was making these, I realised how a few sprinkles most definitely cover up the imperfections.   Unfortunately, there was nowhere to hide with these.   Also, the lack of a stick meant I was using my fingers and a spoon to roll them in the melted candy melts.   As you can see, fingers do not help produce the neatest cake pop shell!

hungry caterpillar cake balls

Even though they are a little rough around the edges I am still proud of them.   The cake in the cake pops was  deliciously moist and so so moreish!  And the main thing was that Master Spice was very excited to see  his cake.  And if I do feel a little disappointed that they don’t look quite as good as I’d hoped?    Well, it’s a sign that I need more practice!

I may not be practising making more cake pops this week though.   With a joint birthday party in less than a week and more cakes to make for Little Miss Spice as well as Master Spice, the next week is going to be very busy!

Hungry Caterpillar Cake Balls

Hungry Caterpillar Cake Balls

Ingredients

    For the cake
  • 125g butter
  • 125g sugar
  • 125g self-raising flour
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
    To make the cake balls
  • 120g cream cheese
  • 200g green candy melts
  • 30g red candy melts
  • Mini smarties or similar sweets for the caterpillar eyes and nose
    For the other decorations
  • Red ready to roll icing
  • Green ready to roll icing

Instructions

  1. Make the fruit shapes first. Roll out the icing and cut out the right fruit shapes. Use the side of a fork or something similar to make marks on the strawberries to look like seeds. Leave them to dry out on a baking tray lined with baking paper.
  2. Next make the cake. Cream the butter and sugar together. Beat in the vanilla.
  3. Add a third of the flour and an egg and beat in. Add another third of flour and an egg and beat in. Add the remaining flour. Beat in.
  4. Grease and line a 17cm cake tin. Bake in the oven at 160 for 40-50 minutes. Check with a skewer after 40 minutes. If it comes out clean it's ready, if not bake for a little longer.
  5. Let the cake cool completely on a wire rack.
  6. Crumble the cake into a large mixing bowl so it resembles breadcrumbs. Use your hands to mix in the cream cheese to form a cookie dough consistency. If its too dry you may need a little more cream cheese.
  7. Form the dough into balls and put in the freezer until you're ready for the next step.
  8. Melt the candy melts in the microwave or over a saucepan.
  9. Roll the cake balls quickly in the melted candy melts and put them on a baking tray lined with baking paper to dry. If the bowl of melted candy melts starts to solidify then just pop it back in the microwave for a minute.
  10. Stick the eyes on the red cake ball as soon as you make it.
  11. Then use a little bit of the brown ready-to-roll icing to make the caterpillar's antenna and just stick them on top of the cake ball. You can do this when it has dried.
  12. When ready to serve, use some of the cake balls to prop the fruit shapes up and the rest to make a caterpillar shape.
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hungry caterpillar cake balls

My other cake pop recipes

Christmas cake pops
Cake balls
Golden Oreo raspberry cookie pops

 

Places I’m sharing these hungry caterpillar cake balls

 

Cook Once Eat Twice, hosted here on Searching for Spice
Cook Blog Share at Recipes Made Easy
Brilliant Blog Posts at Honest Mum
Bake of the Week at Casa Costello

 

Cook Once Eat TwiceCook Blog Share new logoBrilliant Blog PostsBake of the Week

Deliciously Ella's Sweet potato brownies

Sweet Potato Brownies by Deliciously Ella

Recipe for sweet potato brownies by Deliciously Ella. Wheat free, refined sugar free and vegan. A healthy tasty snack.

Try this recipe for  vegan sweet potato brownies.  With no refined sugar they make a healthy tasty treat. Deliciously squidgy just like traditional brownies but so much healthier!

Deliciously Ella's sweet potato brownies

April is Bowel Cancer Awareness month and the charity, Bowel Cancer UK is encouraging everyone to be a star and bake a cake for family and friends.  Although the 4th most common cancer in the UK, bowel cancer is the second biggest cancer killer and it’s hoped that the campaign will raise awareness as well as vital funding.

Deliciously Ella's Sweet potato brownies

A number of celebrity chefs have shared their favourite recipes in support of the charity.   As a huge fan of brownies as well as wanting to offer healthier sweet treats to my family when I can, I couldn’t resist having a go at the sweet potato brownies by Deliciously Ella.

The brownies are such a healthy option and a great choice for people on various free-from diets.  They’re vegan, wheat-free and refined sugar-free.  The sweetness comes from dates and maple syrup and it’s the dates that give them that beautifully squishy brownie texture.  The chocolatiness is from raw cacao powder, rather than melted chocolate.

Deliciously Ella's Sweet potato brownies

I found the more of these I ate, the more I liked them.   I absolutely love real brownies but I don’t feel good if I eat too much sugar.   But with these,  I still felt healthy.   They also made a great post-running snack.

I should say, that if you are expecting these to taste the same as brownies, they don’t.   You can taste the fruitiness of the dates and the chocolate flavour  is nowhere near as rich as in real brownies.     However,  they do have that lovely gooey brownie texture and if you don’t have a really sweet tooth and you love  fruity bars then these are definitely something for you.   I want you to make these and love them for what they are, not be disappointed that they don’t actually taste like brownies!

Deliciously Ella's Sweet potato brownies

As I said earlier, these sweet potato brownies grew on me.   With my first one, I found myself thinking, it’s good but it’s not a brownie.  By the time I ate my last one,  I was already planning to make some more!

 

How to Join in, be a star and bake a cake

Bowel cancer uk

If you’d like to be a star and bake a cake this month to support Bowel Cancer UK then it’s not too late to sign up here.   There are also 11 more delicious celebrity cake recipes to tempt you!

 

Deliciously Ella's Sweet potato brownies

Do take a look at the Bowel Cancer UK website as when caught early enough, bowel cancer is treatable and curable.   It is also thought that up to 54% of cases could be prevented through eating a healthier diet, taking more exercise, cutting down on alcohol and stopping smoking.

If you are looking for more ideas for healthier bakes to make for you and your family then do take a look at my sweet potato cookies, chocolate chip pumpkin cereal bars or date and banana oaty bars.

Sweet Potato Brownies by Deliciously Ella

Yield: Makes 12-16

Sweet Potato Brownies by Deliciously Ella

Ingredients

  • 500g sweet potato
  • 100g ground almond
  • 100g ground oats
  • 12 medjool dates
  • 2 tbsp melted coconut oil
  • 6 bsp raw cacao
  • 6 tbsp pure maple syrup
  • A pinch of salt
    For the icing
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 2 tbsp cacao
  • 2 tbsp almond butter

Instructions

  1. Steam the sweet potatoes until they are soft. I cooked mine in the microwave then removed the skin.
  2. Pit the dates if they have stones in. Chop roughly then put in a food processor with the sweet potatoes. Blend to a puree.
  3. Put the date and sweet potato puree in a bowl with all the other ingredients and stir well. The mixture will be quite stiff.
  4. Transfer to a square tin lined with baking paper.
  5. Bake in the oven at 180C for 40-50 minutes. A skewer should come out dry when they are ready.
  6. Let the brownie cool in the tin for about 10 minutes before removing and transferring to a wire rack.
  7. While the brownies are cooling, put all the ingredients for the icing in a small bowl. Heat in the microwave for a minute then stir together. Let it cool in the fridge. If it's still too runny when you are ready to use it, put it in the freezer for a short time to firm up.
  8. Cut the brownies into squares and spread the icing on top.
  9. They will keep well for about 4 days in an airtight tin.
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Deliciously Ella's Sweet potato brownies

Places I’m sharing these sweet potato brownies

We Should Cocoa at Tin and Thyme.
One Potato Two Potato at Utterly Scrummy and on alternate months at Family Friends Food.
Cook Blog Share at Easy Peasy Foodie

 

We should cocoaOne potato two potatoCook Blog Share new logo

 

 

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

Coconut Macaroons Topped with Mini Eggs

Coconut macaroons topped with melted chocolate and mini eggs. The perfect easy Easter bake to make with and for your children. Coconut macaroon nests

Crispy on the outside and soft and coconutty on the inside.   If you top these coconut macaroons with mini eggs they make the perfect Easter treat!

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

When I was younger, I remember eating soft coconut macaroons topped with a glace cherry. They weren’t too sweet but they were a tempting snack.   I ate this type of macaroon long before I tried the delicate and now more popular French variety.

I’ve made those in the past too.   The results haven’t been pretty but they’ve tasted good.   Luckily, these coconut macaroons are far easier to make.   I’d go so far as to say foolproof.

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

For a few months now I’d been thinking I’d like to have a go at making some coconut macaroons myself.   The reason being that my daughter likes them.  And what better incentive could I have to make her some homemade macaroons?   After all, they are such a simple treat to make.   The basic recipe is just three ingredients and I know the bought ones contain a lot more ingredients than that!

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

They are very quick to make too.   You can throw them together in less than 5 minutes plus baking time.    If you want an easy snack to make for your family then that’s all you need to do.

Of course, I have done a little more than that here.   As Easter is just around the corner I wanted to add a bit of an Easter theme to my macaroons!  It really only took a few more minutes work after they had baked and cooled to melt the chocolate and place the mini eggs on top!

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

Although I made these for my children you could get your children to help you make them.   I think they’d make a fun Easter activity during the holidays.  So,  if you’re looking for a really easy Easter snack to bake with your children then look no further.   They really are as simple as that old favourite: chocolate cornflake clusters.

More EAster Bakes!

And if you’re looking for more recipe ideas for Easter then how about these chocolate banana muffins with a hidden creme egg or my Easter simnel cake?

Coconut Macaroons Topped with Mini Eggs

Coconut Macaroons Topped with Mini Eggs

Ingredients

  • 2 eggs, beaten
  • 225g desiccated coconut
  • 150g sugar
  • 50g milk chocolate
  • Mini eggs

Instructions

  1. Beat the eggs in a bowl then add the coconut and sugar and stir together.
  2. Set aside for half an hour.
  3. Line 2 baking trays with non stick baking paper.
  4. Take heaped dessert spoonfuls of the mixture and form into tightly packed balls. I ended up with 13.
  5. Bake the macaroons in a preheated oven at 180C for 20 minutes.
  6. Leave to cool on a wire rack.
  7. Melt the chocolate in a bowl in the microwave. Heat for 40 seconds. Stir. Heat for another 10 seconds at a time until melted.
  8. Put a small spoonful of chocolate on the top of each macaroon. Top each one with 3 mini eggs.
  9. Leave to set.
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Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

places I’m sharing these coconut macaroons

Cook Blog Share at Hijacked by Twins
Treat Petite at The Baking Explorer and on alternate months by Cakeyboi.
Brilliant Blog Posts at Honest Mum.
Bake of the Week at Mummy Mishaps.

Cook Blog Share new logoTreat PetiteBrilliant Blog PostsBake of the Week

 

 

April 2017 Cook Once Eat Twice and March round up

Cook Once Eat Twice April 2017

28 Great recipes that you can cook once eat twice. Round up of recipes in the March #CookOnceEatTwice food blog linky on Searchingforspice.com

Welcome to another month of #CookOnceEatTwice!  With 28 entries in March this is going to be a long round up but I hope you find lots of inspiration for what to cook next.

The weather has been quite cold until recently and there are lots of gorgeous easy one pot meals but the first salads are appearing too!  With Easter just around there corner there are some fabulous Easter chocolates and an amazing Bailey’s ice cream too.   I’ve also made one of the recipes from last month and it was a delicious find as well as being perfect for cooler spring days.  You can find out which one it was at the end of the post.Cook Once Eat Twice

The linky for April is now open too so if you’ve come to join in then you’ll find it at the end of the post too!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  The first entry were some beautifully crisp looking turmeric veggie rice balls with sesame seeds by Hope at Love Food Nourish.  I’d love to try these out on my children!

Next was a delicious creamy chicken broccoli pasta soup by Caroline at Caroline Makes.  Perfect for colder days!

I have never tried laverbread or faggots but these Welsh laverbread and seitan faggots with onion gravy by Shaheen at A2K- A Seasonal Veg Table would definitely have made a great vegan recipe for St David’s Day!

And if you’re looking for a main dish for Easter then how about this gorgeous Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole by Eb at Easy Peasy Foodie?

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  Then I shared my Schwartz gluten free chilli chicken with chorizo.  It makes a really easy midweek meal and is so tasty too!

This was followed by some perfect homemade chocolates by Angela at Only Crumbs Remain.  If you’ve ever wanted to make your own chocolates then this is definitely the time!   These ones are based on the purple Quality Streets’ purple one.

If you haven’t tried overnight oats yet then the next recipe for apple pie overnight oats by Eb at Easy Peasy Foodie would be a great one to start with!

Eb also shared a delicious lamb jalfrezi.   It’s so easy there really is no need to order a takeaway!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  After cooking with buckwheat this month I would love to try the next recipe.   It’s a buckwheat macaroni cheese by Monika at Everyday Healthy Recipes and although it looks indulgent, I promise you it’s skinnier than the average macaroni cheese!

Next was a slow cooker butternut squash and lentil lasagna by Lucy at Baking Queen 74.  Such a healthy slow cooker recipe and a great way to eat a meal full of veggies!

Then Petra at Food Eat Love shared a stunningly presented pulled pork ragu  served in three different ways!

British Pie Week was in March and Angela from Only Crumbs Remain shared this beautiful beetroot and lentil pie.  I’d love to try it, especially as it’s such a beautiful colour!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  Ragu was clearly popular this month as Debbie from Proper Foodie shared an amazing Italian style slow cooker ragu!

Then Sarah from Tales from the Kitchen Shed reminded me of my childhood with a recipe for homemade Belgian buns.   I haven’t had these for years and I love the sound of the gorgeous lemon and raisin filling!

My creamy dairy free chicken curry was next.   I love curries and I like it even better when at least one of my children will eat them!   Master Spice loved this one.

I love whole roasted cauliflower but haven’t tried romanesco yet.   I hope to try one soon though and this lovely whole roasted romanesco with za’atar by Helen at Family Friends Food would definitely be right up my street!

Cook Once Eat Twice April 2017 and March round up

Above from left to right: I will be eating a lot more salads soon and this quinoa stir fry salad by Kirsty at Hijacked by Twins sounds healthy, filling and deicious!  It would make a great easy lunch one day.

It was followed by another fresh healthy salad full of summer flavours.   This simple vegan panzanelle by Nico at Yumsome is a great way of using up slightly stale bread too!

Then Kate, the Gluten Free Alchemist shared another vibrant  recipe.   This iron rich spinach and parsley green houmous would make a great addition to a summer meal.

One of my favourite Italian vegetarian dishes has to be parmigiana di melanzane so I would love this vegan version by Nico at Yumsome!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  Debbie at Proper Foodie then shared a delicious turkey and squash slow cooker tagine.  There are some great flavours in here and it is certainly my kind of meal!

It was followed by a beautiful apple rose tart by Angela at Only  Crumbs Remain.   Those roses might be a fit fiddly to make but it would definitely be worth it – It looks amazing!

Then Kirsty from Hijacked by Twins shared a delicious bolognese recipe using Dolmio sauce and showed how three very distinct meals could then be made from it!  What great way to feed your family for a few days with only a little extra work!

Then there were more North African flavours with this beautiful Moroccan lamb sausage and chickpea tagine by Eb at Easy Peasy Foodie.  I’m always happy to eat tagine and would love to try the lamb sausages!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  I love brownies!  I just can’t resist them and would so much like to try these beautiful rice cooker brownies by Nico at Yumsome.   The texture looks perfect!

From chocolate brownies to truffles!   With Easter on the way then why not make a batch of these delicious vegan chocolate matcha truffles also by Nico at Yumsome?   I would love some!

I haven’t got a pressure cooker but if I did then this all in one spaghetti bolognese by Kirsty at hijacked by Twins would be a great recipe to start with!  And if you don’t have a pressure cooker either, the pan method is also included in the post.

Another recipe I would find hard to resist is this no churn Baileys ice cream by Kate at The Gluten Free Alchemist.   I’ve already been checking the cupboard to see how much Baileys we have in the house!

What did I made from last month’s linky

Well,  last month I was so taken by the beautiful colour and spring flavours in this leek and potato dumpling stew by Monika at Everyday Healthy Recipes that I just had to have a go myself.  It was healthy, tasty and filling and the perfect lunch for a rainy day.   I was also really impressed by how quick and easy the potato dumplings were to prepare.   If you think they are time consuming to make, then just try this recipe and you’ll be amazed by how simple they are.

Leek and potato dumpling stew cook once eat twice April 2017

April’s #CookOnceEatTwice linky

The linky for this month’s Cook Once Eat Twice is now open at the bottom of this page.   Do come and share any recipes that are perfect for more than one meal!

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • By entering your link, you are giving me permission to include your photograph in the round-up.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble and yum the entries.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup along with the next month’s linky will be posted on the 1st of the following month.
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Lemon garlic butter and a giveaway to win a copy of Weber's American BBQ

Lemon Garlic Butter and a Giveaway!

Recipe for zesty lemon garlic butter that's perfect on corn on the cob, green vegetables, fish or chicken
Uk giveaway win a copy of Weber's American BBQ. competition ends 17 April 2017

A recipe for zesty lemon garlic butter that’s perfect on meat, fish or vegetables and will be great when bbq season starts.  You can also enter to win a copy of Weber’s American Barbecue!

Lemon garlic butter

Today I’m so  pleased to offer you  a chance to win a copy of Weber’s American Barbecue.   I’ll also be sharing my recipe for a delicious zesty lemon garlic butter that is just perfect with corn on the cob and fish.

Weber's American BBQ

If you’d like to go straight to the giveaway, scroll down to the bottom of the page to the Rafflecopter widget.

Gone are the days when going round for a bbq at someone’s house meant just overcooked sausages and burgers.   These days barbecuing has become trendy and an art form in itself. Before you even start cooking there’s a choice of different types of barbecue.   Do you want  a water smoker, a charcoal grill or a gas grill?  And once you’ve chosen your barbecue, there’s so much more that you can do with it than a simple  burger or hot dog.

 


Weber’s American Barbecue: A Modern Spin on the Classics is a fantastic resource for when the weather gets warm enough to cook outside again.  Whatever type of barbecue you have there are recipes to suit it.   The recipes are so varied too.

As you’d expect, there are fantastic recipes for red meat, chicken and seafood but also great ideas for starters and sides as well as a great selection of recipes for homemade sauces, brines, marinades and rubs.   There is even a recipe for iced cinnamon buns!

Index from Webers American BBQ

As well as a recipe book with lots of practical tips, it’s a great book to just sit down, relax and read.  I especially enjoyed the special features about current barbecue techniques and trends across the US.  The US is undoubtedly way ahead of us in barbecuing but these trends are set to become popular over here too.   The supermarkets are already stocking a range of wood chips to give a fantastic smoky flavour to your food.

 

My recipe for Lemon garlic butter

I personally can’t wait for us to get some warm weather so I can try out some of the recipes at home.   In the meantime I’d love to share a simple recipe for lemon garlic butter.   I love this on corn on the cob and green vegetables but I’ve also had it on white fish.   It’s a simple recipe that can lift a midweek meal or add something special to your barbecue spread this summer.

Lemon garlic butter

 

Lemon Garlic Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 6

Lemon Garlic Butter

Zesty lemon garlic butter! Perfect with meat, fish or vegetables.

Ingredients

  • 100g butter at room temperature
  • Zest of 1 lemon
  • 2 cloves of garlic, crushed

Instructions

  1. Mash the garlic and lemon zest into the butter with a fork.
  2. Put the butter on some cling film and roll it up into a fat sausage shape.
  3. Put in the fridge until you need it.
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If you’re looking for more tasty flavoured butter recipes then do take a look at my Indian Spiced Butter.  It’s another real favourite of ours with corn on the cob.

 

How to enter the giveaway

Weber’s American BBQ has a RRP  of £16.99.  If you’d like to win yourself a copy then follow the instruction on the Rafflecopter widget below

a Rafflecopter giveaway

Terms and Conditions:

  1. Entry is open to mainland UK residents  only.
  2. Participants must be aged 18 years or over at the time of entering.
  3. There is only one prize and there will only be one winner.
  4. There is no cash alternative.
  5. To enter, participants must follow the directions on the Rafflecopter widget.
  6. The winner will be selected at random by the Rafflecopter widget.
  7. Competition closes 23:59 on Monday 17 April 2017. If the winner does not respond within 7 days of being contacted, another winner will be picked.
  8. Once the prize has been posted, neither Searching for Spice nor Octopus Publishing Group can be held responsible for any loss or damage to the parcel during transit.

Giveaway Weber's American BBQ

Looking for more competitions?

More competitions can be found on Competition Database and The Prizefinder.

Other places I’m sharing this lemon garlic butter

Cook Blog Share at Hijacked by Twins
Brilliant Blog Posts at Honest Mum

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Vegetarian Buckwheat Salad with Roasted Vegetables

Buckwheat Salad with Roasted Vegetables

Vegetarian buckwheat salad with spiced roasted butternut squash and cauliflower

This buckwheat salad with spiced roasted cauliflower and butternut squash makes  a healthy tasty meal.   It’s easy to adapt and a great way to use up any grain that’s been sitting in your cupboard for too long!

Vegetarian Buckwheat Salad with Roasted Vegetables

I am feeling as if I’ve been making and eating far too many sweet recipes lately.   With Easter coming up I’ve wanted to experiment with chocolate eggs and sweet treats but it has left me feeling like I need a bit of health reboot.

Sound familiar?   Well if so, I have the answer for you.   It’s  time to dig out one of those bags of healthy grains hiding at the back of the cupboard.   Time to see what vegetables are in the fridge and time to put it all together to make a healthy filling meal.

Vegetarian Buckwheat Salad with Roasted Vegetables

It’s also time for this month’s Recipe Redux.   The theme is Spring Clean your Kitchen and the challenge was to create a recipe without going out to buy anything and to use at least three ingredients.

Well, I always have ingredients like tinned tomatoes, beans and chickpeas at home as well as lots of spices and with those ingredients it’s easy to create a simple tasty meal like a soup even if you haven’t been to the shops.   However, I decided to dig deeper.   I delved right to the back of my cupboard and pulled out a bag of buckwheat.   I knew it was there.   I’d been meaning to make something with it for months.   Well, years actually!

Vegetarian Buckwheat Salad with Roasted Vegetables

You see, I’m going to tell you a secret now.   A secret that you must keep to yourself otherwise no one will dare eat my food ever again.   Shhhhh.  This bag of buckwheat was so old it had a best before date of December 2009!  Ooops.   It may be time to buy a new bag.

Despite its lengthy stay in my cupboard, the buckwheat salad turned out to be rather tasty.  The lemon and sumac dressing on the buckwheat gave it some freshness, along with the dill of course.   The roasted vegetables with ras el hanout gave it some sweetness and spice.

Vegetarian Buckwheat Salad with Roasted Vegetables

could the Buckwheat salad be adapted?

Of course, the challenge was to use ingredients that I had at home.   I could have used a different grain.  Couscous, pearly barley, spelt or bulgur wheat would all have been tasty substitutions.  I could have used different vegetables.   How about peppers, aubergines or courgettes?  I could have used different spices.   A simple blend of cayenne pepper, cinnamon,cumin and coriander would have worked well.   I could also have used different herbs.   If I’d been buying ingredients to make this salad I would have bought some fresh coriander (cilantro).  I wasn’t sure if the dill would work but it was the only fresh herb I had and it actually went quite well.

Vegetarian Buckwheat Salad with Roasted Vegetables

I added some Cheshire cheese which is a mild crumbly cheese.   It would also have been lovely with feta or grilled halloumi.   If I’d wanted to make a vegan buckwheat salad I could have roasted some chickpeas like I did when I made these tacos.

The thing to remember is that a recipe is just a guide.   And now, having made this rather tasty buckwheat salad, feel free to remake it any way you want.   And if you have a similar bag of grain lurking somewhere at home,  don’t be afraid to use it!

Buckwheat Salad with Roasted Vegetables

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 2

Buckwheat Salad with Roasted Vegetables

An easy healthy vegetarian salad made witih buckwheat and roasted vegetables.

Ingredients

  • 100g buckwheat
  • 1/2 cauliflower, cut into florets
  • 1/2 butternut squash, cubed
  • 1/2 tsp ras el hanout
  • 1 tbsp olive oil
  • 40g crumbly white cheese (I used Cheshire)
  • A few fresh herbs (I used dill)
    For the dressing
  • Juice of 1/2 lemon
  • 1 tsp sumac
  • 1 tbsp extra virgin olive oil

Instructions

  1. Put the buckwheat in a saucepan and bring to the boil then simmer for no longer than 10 minutes.
  2. Drain and rinse under cold water.
  3. Toss the cauliflower and butternut squash with the ras el hanout and olive oil. Place on a baking tray and roast in the oven for 30 minutes at 180C until cooked and slightly charred.
  4. Mix up the ingredients for the dressing and stir into the buckwheat.
  5. Assemble the salad by putting some buckwheat on each plate. Then some roasted vegetables. Crumble the cheese and scatter a few herbs on top.

Notes

To make this salad vegan, why not roast some chickpeas and serve instead of the cheese?

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Vegetarian Buckwheat Salad with Roasted Vegetables

Places I’m sharing this Buckwheat Salad

Cook Blog Share at Easy Peasy Foodie.
No Croutons Required at Food and Spice Blog and on alternate months by Tinned Tomatoes.
Simply Seasonal at Hijacked by Twins as cauliflower is in season at the moment.
Simple and in Season at Feeding Boys.
Meat Free Mondays at Tinned Tomatoes.
Brilliant Blog Posts at Honest Mum.

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Dairy Free Chicken Curry

Simply Dairy Free Chicken Curry

Dairy Free Chicken Curry from Simply Dairy Free book review
Review of Simply Dairy Free by Lesley Waters

This easy dairy free chicken curry from the book Simply Dairy Free is a tasty midweek meal for all the family.   It’s also egg free, gluten free and nut free!

Dairy Free Chicken Curry

One of my most favourite things to do is to get a new recipe book and try out some of the recipes.   One of my latest books is Simply Dairy Freeby Lesley Waters, which I was sent to review.

The book promises fresh and simple lactose-free recipes for healthy eating every day.  It’s full of beautiful pictures and tempting food.  As a real fan of curry, one of the first recipes I  made was the creamy dairy free chicken curry.

Dairy Free Chicken Curry

It’s a very mild coconut curry and Master Spice was happy to eat it too.   In the past I would have added extra chillies to give it some more heat and if you like a hotter curry then you’ll probably need to.   However, for an easy midweek meal that the whole family could enjoy together, this was a good choice.   The spinach in the sauce means everyone is getting some green vegetables too!

I served the dairy free chicken curry with rice as it definitely needs something to mop up all that creamy sauce.    I also made a simple tomato and chilli relish which cuts through the creaminess of the curry very well.

Dairy Free Chicken Curry

Lots of the recipes in the book use dairy-free milks.   I tried the banana and peanut butter smoothie using almond milk.  It was the first time I’d added peanut butter to a smoothie  so I was keen to try it.   I found it much more filling than the types of smoothies I usually make which tend to be more fruity. It wasn’t as sweet either and more like a milkshake, which is great if you’re looking for a smoothie to fill you up in the morning!

Peanut Butter and Banana Smoothie from Simply Dairy Free

The first thing I noticed when I picked up the book was the eye-catching cover picture of three cones of raspberry ice cream.   I wanted that ice-cream and I had to make it!    It might have been the middle of winter but a bit of wind and rain was not going to stop me enjoying some ice cream!

The ice cream was so easy to make and very healthy too because of the berries and banana.   I have a confession to make though.   I forgot to add the icing  sugar to the first batch I made.   In fact, there is no added sugar in the ice cream in the pictures you see here.   It was very very refreshing but not quite sweet enough.   Then I realised what had gone wrong!

Luckily, it’s such a simple recipe that it wasn’t a problem to whip up another batch a few days later.   Minus the photos that time though!

Dairy Free Raspberry Ice Cream

Overall, the book is great inspiration for anyone looking for easy healthy recipes.    Some of the recipes in the book are recipes that would normally contain dairy products such as the corn and haddock chowder and lemon posset.   So it’s great that the book offers dairy-free alternatives for these recipes.    There are also a lot of recipes that don’t contain dairy products and which you wouldn’t expect to contain any diary.    For example noodle salad with crispy duck legs.

Although all the recipes look great, I did think I might want more of the first kind of recipe if I was following a dairy-free diet.   After all, it’s easy to find recipes that don’t contain dairy online or in other recipe books.  I feel someone is more likely to need recipe help for those recipes that are traditionally not dairy free.

Dairy Free Chicken Curry

Overall though I would recommend the book.   It has a useful Recipe Finder at the front so you can see which recipes are egg, nut or gluten free.  It also shows which are vegan or vegetarian.   As  more and more people are suffering from food allergies and intolerancies this is definitely a useful addition.

Simply Dairy Free by Lesley Waters currently costs £9.99 and is available from Amazon.

Dairy Free Chicken Curry

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Serves 4

Dairy Free Chicken Curry

A creamy dairy free chicken curry that's easy to make and mild enough for the whole family to enjoy!

Ingredients

  • 15g (1 tbsp) coconut oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 2/3 tsp ground cinnamon
  • 2 bay leaves
  • 3 tbsp desiccated coconut
  • 3 chicken breasts, cut into chunks
  • 420ml chicken stock
  • 250ml coconut cream
  • 150g spinach leaves

Instructions

  1. Put the coconut oil in a saucepan and heat gently till it becomes liquid. Add the onion and cook gently for about 10 minutes.
  2. Stir in the garlic followed by the spices and bay leaves. Stir as it cooks for about a minute.
  3. Add the desiccated coconut and continue to stir for a minute so it gets coated in the spices.
  4. Add the chicken then the stock and coconut cream. Bring to the boil then lower the heat and simmer gently for 20 minutes.
  5. Stir in the spinach at the end.
  6. Serve with rice or bread.

Notes

Why not add butterbeans, chickpeas or butternut squash for a vegan alternative?

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Dairy Free Chicken Curry

I am linking to Cook Blog Share at Hijacked by Twins.  I am also linking to Cook Once Eat Twice, my own food blog linky. Also linking to Brilliant Blog Posts at Honest Mum. And linking to Free From Fridays at Free From Farmhouse.

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Chocolate and banana creme egg surprise muffins

Chocolate and Banana Creme Egg Surprise Muffins

Chocolate and banana creme egg surprise muffins

Beautifully moist  and just a little bit decadent.   These chocolate and banana creme egg surprise muffins will delight adults and children!

Chocolate and banana creme egg surprise muffins

Just look on the internet and you’re sure to see tons of amazing looking creme egg baking creations.   I’ve been tempted by brownies, cakes, traybakes and even flapjacks recently!

I couldn’t just look at all these wonderful recipes without creating my own too.   However, I didn’t want the result to be overly sweet and sickly.   I wanted something that would excite the children without being so sugar laden that it should be saved for special occasions.

And I think I’ve done it!   My children were so excited to discover a whole mini creme egg hidden inside the muffins.   The excitement of the hidden creme egg alone was enough to thrill them.   I didn’t need to do anything else or decorate them in any way.  They are just so simple to make and you can even get your children to help you, although I can’t promise they won’t try and eat half the creme eggs along the way!

Chocolate and banana creme egg surprise muffins

I’ve been making banana and chocolate muffins regularly over the last few months.   They’re a great way of using up brown and slightly squashy bananas rather than throwing them away.   They also make me feel like I’m giving the children a healthier sweet treat because of the hidden fruit.  Please don’t argue with me and say it’s just sugar!

I’ve adapted this recipe a lot since I first made it.   I usually just add chocolate chips to the mixture instead of hiding a creme egg in each one.    Sometimes I don’t add cocoa powder and use a bit more flour instead.    I’ve even missed the chocolate out altogether and used raisins! I’ve also used Lindt eggs instead of creme eggs but they’re a little bit smaller and they disappeared into the muffin a bit more.   Basically, the recipe is adaptable.

Chocolate and banana creme egg surprise muffins

What I haven’t tried yet is putting a full sized creme egg inside each muffin!   I think it would be too big but it might have to be done.    Just once!  Maybe when we actually get to Easter.

I put the creme eggs in the freezer for a while before before  making the muffins.   This helps the creme eggs keep their shape without melting into the muffin.   However,  as the chocolate is quite thick I don’t think it would matter if you skipped this step.

Chocolate and banana creme egg surprise muffins

In our house, it’s not just the children who love these creme egg surprise muffins.   My husband is possibly the biggest fan of all and might even count them to check he gets his fair share!  They may be simple for a creme egg bake but they are just as tempting!

I’d love to know how you like to use creme eggs in baking.  If you’re looking for a slightly less unhealthy creme egg bake for Easter then these creme egg surprise muffins are THE thing the make.   Do let me know if you try them!

Chocolate and Banana Creme Egg Surprise Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12

Chocolate and Banana Creme Egg Surprise Muffins

Moist banana and chocolate muffins with a mini creme egg surprise in the middle. Perfect as a treat for kids or adults!

Ingredients

  • 2 bananas
  • 2 eggs
  • 100ml vegetable oil
  • 30ml milk
  • 1 tsp vanilla extract
  • 180g self-raising flour
  • 1.5 tsp baking powder
  • 45g cocoa powder
  • 170g caster sugar
  • 12 mini creme eggs

Instructions

  1. Half an hour or more before making the muffins, unwrap the creme eggs and put them in the freezer.
  2. Using a fork, mash the bananas in the bottom of a large mixing bowl until they have become a puree.
  3. Add all the rest of the ingredients. Sift in the cocoa powder if it is lumpy. Fold together until everything is just combined. Don't overmix.
  4. Line a muffin tin with muffin cases.
  5. Put a spoonful of mixture in the bottom of each case. Put a creme egg in the middle of each one. Top with another spoonful of mixture. The cases should be about two thirds full.
  6. Bake in a preheated oven at 160C for 20 minutes.
  7. Cool for a few minutes in the tin then transfer the muffins to a wire rack to finish cooling.

Notes

Replace the creme eggs with another type of chocolate coated mini egg in the middle of each one. To make banana and chocolate chip muffins, replace the creme eggs with 70g chocolate chips stirred into the mixture at the end.

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Chocolate and banana creme egg surprise muffins

If you’re looking for more easy muffin recipes then do take a look at the other muffin recipes on my site.

I am linking to Treat Petite at Cakeyboi and The Baking Explorer on alternate months.  I am also linking to Love Cake at JibberjabberUK.  The theme is a batch of cakes.  And Cook Blog Share at Hijacked by Twins. I’m also sharing with Bake of the Week at Casa Costello and on alternate weeks at Mummy Mishaps.  I’m also linking to Brilliant Blog Posts at Honest Mum.

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As this recipe is such a favourite in our house, either with our without the creme eggs, I am linking to First Monday Favourites at Sid’s Sea Palm Cooking.


Schwartz gluten free chilli chicken and launch of gluten free recipe mixes

Schwartz Gluten Free Chilli Chicken with Chorizo

Schwartz gluten free chilli chicken and launch of gluten free recipe mixes

This gluten free chilli chicken with chorizo is a great midweek meal for all the family.   The recipe is all thanks to Schwartz’s new range of gluten free spice mixes!

A few night ago I was lucky enough to attend the Schwartz gluten free super club.   Schwartz is the UK’s leading spice brand and this event coincided with the launch of their gluten free range.

The key idea behind the new products is that  you don’t want to have to create separate dishes for the person in the family who’s unable to eat gluten.   Why should they have to eat differently from the rest of family?   And why shouldn’t the choices that are available be just as tasty?

As nutritionist  Amanda Hamilton said at the event, families these days need healthy but acceptable shortcuts which is exactly what these recipe mixes offer.

At the Schwartz super club we enjoyed a feast of tasty gluten free recipes made using the mixes. Some of the dishes we enjoyed included:  mac ‘n’ cheese with Schwartz gluten free cheese sauce mix; chilli chicken and chorizo with Schwartz gluten free chilli con carne mix; steak with Schwartz gluten free peppercorn sauce; veggie stuffed peppers with Schwartz gluten free spaghetti bolognese mix as well as veggie fajitas with Schwartz gluten free fajitas mix.  I have to say the food was delicious.   It was full of flavour as well as varied and we all went home full!

Spread of food at the Schwartz gluten free super club

The great thing about the mixes is that they are versatile. The fajitas mix, for example, would be great in a soup, a stew or in another Mexican recipe such as enchiladas.

There are currently 8 gluten free mixes including 3 pour over sauces  (cheese sauce, creamy peppercorn sauce and beef gravy) and 5 recipe mixes (fajitas, chilli con carne, spaghetti bolognese, chicken casserole and cottage pie).   However, more are in development and each one can be used in different ways.

Schwartz gluten free recipe mixes

I enjoyed all the recipes at the super club and after getting home I was keen to recreate one.   We love chicken and chorizo so I’d like to share with you the Schwartz gluten free chilli chicken with chorizo recipe.  This recipe uses the Schwartz gluten free chilli con carne recipe mix.

It was such an easy meal to prepare and definitely suitable for busy families on a weeknight.   I really enjoyed the recipe and it made enough for leftovers the next day so it’s a perfect cook once eat twice meal as well!  And you know how much I like those!

You could substitute the chicken for mince or any other vegetables for the red pepper.   Sweetcorn would be lovely or even aubergine or courgette.  After all, on a busy weeknight it’s best to use what you have rather than feel you have to follow a recipe exactly.

Ingredients for Schwartz gluten free chilli chicken with chorizo

I don’t follow a gluten free diet but these days more and more people are opting to go gluten free.  Because of this, there is definitely a gap in the market for crossed grainaffordable and tasty gluten free options.  For those with serious gluten allergies, even the smallest amount of gluten can make them ill so it’s great that Schwartz have recognised this.  They’ve produced a range that has earned the Coeliac UK Crossed Grain certification.  This guarantees that production takes place in an environment without gluten contamination.

You can also find out loads more useful information on the Coeliac UK website.  So, do take a look if you need more information about diagnosis or living a gluten free life.

Schwartz Gluten Free Chilli Chicken with Chorizo

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 4

Schwartz Gluten Free Chilli Chicken with Chorizo

This gluten free chilli chicken is a tasty midweek meal that everyone will enjoy!

Ingredients

  • 1 onion, finely dice
  • 100g cooking chorizo, diced
  • 450g chicken breast, diced
  • 1 sachet Schwartz Gluten Fee Chilli con Carne Recipe Mix
  • 1 red pepper, diced
  • 400g tin kidney beans, drained and rinsed
  • 400g tin of chopped tomatoes

Instructions

  1. Fry the onion and chorizo in a large saucepan for about 5 minutes until beginning to brown.
  2. Add the chicken and stir until is is cooked on the outside.
  3. Stir in the Recipe Mix and cook for another minute.
  4. Add the rest of the ingredients plus about 125ml of water. Bring to the boil then simmer for about 10 minutes. Give a good stir and continue to simmer for another 5-10 minutes until the chicken is cooked through.
  5. Serve with rice or gluten free bread.
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Let me know if you try this gluten free chilli chicken recipe as I’d love to know what you think.

I am linking it to my own Cook Once Eat Twice food blog linky.   Do take a look for more meal planning inspiration! I am also linking to Cook Blog Share at Hijacked by Twins.  And to Recipe of the Week at A Mummy Too and Brilliant Blog Posts at Honest Mum.

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Cook Once Eat Twice March 2017

26 recipes that are just as good to eat the next day as when they are first made. Cook Once Eat Twice February round up
Cook Once Eat Twice February round up and March linky

Welcome to March’s Cook Once Eat Twice and the February round up.  February has been a great month with 26 delicious entries that just as good to eat the next day!  Thank you so all of you who joined in and shared your recipes.

There were of course lots of soups and stews to suit the chilly time of year including plenty of vegetarian and vegan options.    As Valentine’s Day is in February, chocolate has been a theme too with three gorgeous chocolate recipes, two of them brownies!  There’s also a choice of two pies, some amazing American pancakes and a super healthy gluten free granola.

Cook Once Eat Twice

The linky for March is at the bottom of the page.   Please come back soon and share all your cook once eat twice recipes.

Cook Once Eat Twice Round up February 2017

From left to right: The first entry was this gorgeous Mexican lamb stew by Eb at Easy Peasy Foodie.  And if you like lamb, Eb has loads of delicious lamb recipes on her site at the moment so do take a look.

Next was Nico from Yumsome with a beautiful vegan quick ‘n’ easy tom yam soup.  If you’re craving soup and want to be reminded of summer holidays then this would be just the recipe!

Nico also linked up these decadent looking vegan salted caramel chocolate pots!  I can’t help craving chocolate looking at these!

My own cook once eat twice choice was next: a butternut squash and spinach curry.  I have  to say it’s absolutely delicious and perfect for a meatless meal.

Cook Once Eat Twice February round up

I love pasta so was delighted to learn about a traditional Greek version, hilopites, from Shaheen at A2K – A Seasonal Veg Table.  This vegetarian Greek hilopites pasta with saffron looks perfect for a comforting winter meal!

Another real comfort food dish would be Shaheen’s vegetarian Greek Cypriot shepherd’s pie with feta mint mash.   I especially like the sound of that tasty mash on the top!

Who can resist a good brownie?  I can’t and would love to try these cream cheese frosted gingersnap brownies by Jhuls at The Not So Creative Cook.

I’d also love Jhuls’ chicken, spinach flatbread wraps with grilled pineapple salsa.  The wraps are homemade too and the whole meal sounds so delicious and healthy!

I’d also love to try Jhuls’ Sriracha ramen noodle soup.   It’s definitely still soup weather here and this would make a delicious warming meal!

Cook Once Eat Twice February round up

It may not be Valentine’s Day any more but if you’re looking for delicious vegan recipe ideas then there are 25 fantastic plant based recipes in this post by Nico at Yumsome.   Do take a look!

Then Eb from Easy Peasy Foodie shared this gorgeous curried shepherd’s pie with sweet potato mash.  Definitely a great recipe to feed a hungry family!

Brownies were clearly popular this month and I am also tempted by these hazelnut and white chocolate brownies by Debbie at Proper Foodie.

Cook Once EAt Twice February round up

Debbie at Proper Foodie also shared a gorgeous comfort food dish of haddock dauphinoise with Cypriot potatoes.  I really would love this on a cold winter’s day!

Next was Eb at Easy Peasy Foodie with a pork and sweet potato chilli con carne.   It’s so easy to make and would make a perfect midweek meal.

Then there were two gorgeous pies.   First was a homity pie by Angela at Only Crumbs Remain.  I love the sound of the cheesy leek and potato filling!

I love pies and could eat pie for dessert too so would happily follow it up with this placatory pregnancy apple pie by Jenny at Apply to Face Blog.   Jenny’s blog will definitely make you laugh so do take a look if you haven’t already discovered it!

Cook Once Eat Twice February round up

Next up was a spicy Moroccan chickpea soup by Eb at Easy Peasy Foodie.  Such a simple recipe but I warn you, you’ll probably end up with a case of serious blender envy!

Then I had more appliance envy as Kirsty from Hijacked by Twins shared a gorgeous cottage pie topped with butternut squash.  Another healthy and delicious recipe!

This was followed by a leek and potato dumpling stew by Monika at Everyday Healthy Recipes.  I love how healthy and green it looks!

Monika also shared a delicious low fat mushroom chicken dish.  A perfect choice for a healthy midweek meal!

cook once eat twice February round up

I love the crunchy ham topping on the next recipe by Kirsty at Hijacked by Twins.   This root vegetable broth with pearl barley sounds delicious and the ham is an inspired idea to finish it off!

Then Eb at Easy Peasy Foodie contributed an easy cider, cream and mustard pork recipe.   The creamy mustard and cider sauce sounds just right for pork!

Then there was an eye-catching stack of beautiful American pancakes by Debbie at Proper Foodie. Not only do these mascarpone and passion fruit ones look amazing, if you go to her blog you’ll find recipes for caramelised banana and Nutella ones, toffee sauce and healthy pancakes all in the same post!

cook Once Eat Twice february round up

Then Caroline from Caroline Makes shared some lovely chicken and chorizo filo parcels.  We often have meals with chicken and chorizo in so these would definitely suit us.  Those parcels look lovely and crisp too!

Next Choclette from Tin and Thyme shared some amazingly crispy looking air fryer carrot falafels with tahini sauce.  This is definitely another recipe I’d love to eat.

Finally there was a gorgeous gluten free apple pie granola by Kate, the Gluten Free Alchemist.  I’d enjoy this with yoghurt for breakfast or as a healthy refined sugar free snack at any time of day!

Now of course I also made one of the entries from last month.   I have to say that I was so struck by the creamy broccoli and cannellini bean soup made by Kate at the Veg Space that I just had to have a go at it myself.   It was every bit as delicious as I was hoping it would be and it felt so healthy too.   And here it is:

creamy broccoli and cannellini bean soup

The linky for this month’s Cook Once Eat Twice is now open at the bottom of this page.

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble and yum the entries.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup along with the next month’s linky will be posted on the 1st of the following month.

Cook Once Eat Twice

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