Today’s recipe is an excellent idea for a party snack, but it can also be used as part of a lunchbox. Delicious chicken nuggets, but with a twist! Healthy (oven-baked instead of deep-fried), with Corn Flakes as breading. Yummy!
The end of June marked my parents’ 30th wedding anniversary. Over 30 years together! I hope I can one day find someone to spend decades with too. My parents decided not to throw a huge party, so we celebrated in a small group, just my parents, me and my grandma (my sister was away on a school trip that weekend). And what better way to celebrate at home than to have some delicious food, right? My mum made a roast dinner while I decided to go a little extra making a cake. Spoiler alert: it was delicious!
Time for another recipe. During the months when I wasn’t able to post, I still had to eat sometimes, so I now have a ginormous pile of recipes waiting to be published. Today, a recipe for simple savoury muffins – perfect to add to a lunchbox!
Breakfast. Often considered the most important meal in a day. Sadly, many of us who work full time tend to neglect it. Instead of celebrating this first meal and making it full and nutritious, we grab something on our way to work or prepare something quick – at home, or even at work! Such meals don’t have to be tasteless or unhealthy (see my recipe for an office porridge), but they can get boring after a while. Well thank goodness for the weekend! Here’s my recipe for a fun, tasty and nutritious breakfast – an egg toast in a ramekin.
Summer is undoubtedly the best season for smoothies of all kinds. Whenever I have an abundance of ripe fruits that need to be eaten asap, I like to throw them all in a blender and enjoy a fruity drink. In all honesty, it doesn’t matter what fruits you use. I haven’t yet come across a combination that wouldn’t work! However, I know that when it comes to mixing fruits with milk – or to be more specific, bananas with milk – the opinions are heavily split. There are those who can’t even bear the thought of drinking a banana milkshake and there’s also the second group that I’m in – those who live for milk with bananas!
Who doesn’t love peanut butter? Or even better, peanut butter and jelly combo? Typically seen on toasts, but I decided to try a different approach and made peanut butter pancakes and some quick, home-made strawberry jam. The combination turned out great, if I say so myself! It can also be gluten-free, provided that you buy certified oat flour. These pancakes will make a perfect, slightly indulgent but also quite healthy breakfast. Yummy!
One of the things I dislike in winter is the lack of summer fruits in shops. They’re difficult to find, and even when you do manage to find them in some store, they’re just… not the same. Bland and flavourless, yet massively overpriced. I love to use fresh fruits for desserts, porridge, pancakes and such. When that’s not possible, jam can be an alternative – but, in all honesty, store-bought jams aren’t the most appealing with their dubious ingredient lists. Making a whole batch of home-made preserves in summer is the best option, but even in winter it’s possible to make home-made jam, using frozen fruits – frozen fruits which don’t look all that appetizing when defrosted but luckily taste much like real summer fruits should. Today, I’m coming with a recipe for a quick, 15 minutes strawberry vanilla jam!