It’s WIAW party time!
Hi everyone! I hope you’re having a great week so far!
Before I show you some yummy eats from yesterday, I’d like to begin by saying a huge THANK YOU to all my wonderful subscribers, readers, FB friends and Twitter followers. You guys are giving me so much support right now and I really appreciate it! I love reading all your comments too, so do keep them coming 🙂
For anyone that’s unfamiliar with WIAW, let me briefly explain what it is. ‘What I Ate Wednesday’
is a virtual foodie party hosted by the lovely Jenn over at Peas and Crayons
. Once a week, we record a day’s worth of eats, blog about it, then share our links on Jenn’s site. WIAW not only helps us to keep track of our own eating habits, but we also get oodles of inspiration from all the photos and recipes that are linked up each Wednesday. Literally hundreds of foodie bloggers now join in every week. It’s immense!
So here’s my entry for this week’s WIAW…
Apple Cinnamon pancakes left over from Sunday, which we warmed up in the microwave then topped with chopped pecans, walnuts, ground linseed and a drizzled of agave syrup. Totally delish! The recipe can be found here.
For lunch, I devoured this plate of vine ripened tomatoes, red pepper, courgette (zucchini) and carrot, along with a large portion of home-made humous … hummus … houmous? I have no idea which way to spell it these days!
Houmous is one of Lil’ L’s all-time favourite foods. However, since the shop-bought stuff has such a short use-by date (and with our new year’s resolution of zero food waste) I now always make my own. It’s so easy and quick. It literally takes a couple of minutes. If I ever have any spare or left over, I freeze it. See, no waste 😉
Every individual has their own preference when it comes to the flavour and consistency of humous. For Lil’ L, it mustn’t be ‘too oily’, ‘too garlicky’ or ‘too lemony’. For him, the best hummus ever is served at the Adventure Cafe in Bath. For months, I’ve been playing around with the quantities, trying to get it ‘just right’. In the summer holidays, after yet another attempt, he dipped his cucumber stick into the humous, then uttered the words that I’ve been longing to hear…. “this is as good as the Adventure Cafe humous”. Yay!!! Success at last!
And do you know what else I love about this humous? It doesn’t contain oil, which means it has far less calories in it. More importantly, this means that I can devour huge quantities and not feel guilty about it. Happy days! 🙂
Here’s the recipe…
Lil’ L’s ‘Best Ever’ Humous Hummus Houmous (Seriously, how should I spell it? Please help!)
Hands-on time: 5 minutes
1 400g / 14oz can chick peas, drained with the liquid reserved
1 small garlic clove, crushed
2 tbsp tahini
squeeze of lemon
3/4 tsp sea salt
coriander and/or paprika, for garnish
- Place all the ingredients in a food processor along with 4 tbsp of the reserved liquid. Blend until smooth. Add a little more liquid if required and blend again. Check the flavour and adjust as required.
- Garnish with coriander and a sprinkling of paprika, if desired.
For Lil’ L’s and M’s packed lunch today, they took the Mexican black bean soup and corn bread left over from last night’s dinner. This was totally lush too! Recipe coming soon!
After School Snack
Lil’ L and I had a large chocolate banana energy smoothie. Recipe here!
I’m seriously addicted to these, as is Rachel!
Since the weather’s still mild here, I’m not ready for stews yet. However, it is the perfect time of year for crumbles. I adore both savoury and sweet crumbles. For dinner, I made what I’m currently calling ‘Veggie Patch Crumble’ because it included veggies that I imagine I would be pulling up from the allotment right now… if I had one 😉 It included parsnip, carrot, cabbage, sweet potato, garlic and onions.
I’ll write up the recipe and post it on Friday. Lil’ L absolutely loves it and devoured a whole plate full. Hopefully the yummy crumble topping and sweet flavoured veggies will entice other children to love it too 🙂
Due to the crazy weather we’ve experienced this year, most of my attempts at veggie and fruit growing have been a disaster…
Last year we had a gazillion plums.
This year, we didn’t have a single plum on the tree.
Last year we had box loads of huge cooking apples.
Apples galore in 2011
This year, we have apples but they are tiny and pretty sad looking. We had only 3 apples on the eating apple tree 🙁
Remember the cob nuts from last year?
We haven’t managed to collect any this year. There may have been a few on the trees but the squirrels have had them (and fair play to them!)
On the plus side though, our two little strawberry plants have been amazing! We’ve had more strawberries this year than ever before. The plants are still producing fruit, though I doubt whether they’ll ripen up now.
Luckily, I had a batch of strawberries in the freezer, which I used yesterday to make some instant frozen strawberry yoghurt. This has been one of our favourite summer desserts and now that I’ve got the food processor, it’s been a breeze to make. You simply throw the frozen strawberries and yoghurt into the processor and press the button. A couple of minutes later, you have soft whip.
It was too dark last night to take a photo, so here’s one from last time we made it.
We drizzled on some home-made strawberry sauce and, last night, we also sprinkled some home-made granola on top. It was totally scrumptious!
I was wondering whether this was a summer only dessert, but two new frozen yoghurt eateries have just opened in Bath, so I’m guessing not. I must check out whether they do a dairy-free version. If not, I’m happy to carry on making my own. It’s so simple. Here’s the recipe:
Instant Strawberry Frozen Yoghurt (Fro-Yo)
Hand-on time: 5 minutes (plus overnight freezing)
400g / 14oz / 1½ cups non dairy yoghurt (I use Alpro natural yoghurt)
360g / 12½ oz / 3 cups sliced strawberries, frozen overnight
drizzle of agave syrup or other natural sweetener, optional, to taste
Place the yoghurt and strawberries in a food processor and blend until smooth. Serve immediately as soft whip, or return to the freezer for a firmer frozen yoghurt. If frozen overnight, remove from the freezer 40 mins – 1 hour before serving.
Natural strawberry syrup
It’s so easy to make your own strawberry syrup. Simply mix 4 tbsp of strawberry jam or natural fruit spread with a little water to make a syrup that’s runny enough to pour. I use St Dalfour Rhapsodie de Fruit Strawberry Jam, which is deliciously sweet but has no added sugars (it’s sweetened with grape extract). It’s available from all the major UK supermarkets and some health food shops.
So that’s me done for another WIAW! Time to head over to Jenn’s and get inspired!
Enjoy the rest of your week everyone xx
Have you had any success growing fruit & veg this year? If so, I’d love to hear about it.
What have been your greatest successes? Have you been left with any surplus? If so, you know where I am 😉