So, summer is drawing to a close and we prepare for Autumn weather, we are not quite there just yet, even though we may be having cold starts to the day, from mid-morning to early evening the summer sun is still shining bright and hotter than ever.
With temperatures on high it can be hard to decide on what to eat, whilst trying to be healthy and do not want to succumb just yet to a hearty lasagne, I've been finding comfort in Gazpacho, extremely surprising as it's a tomato based soup and I have to say I am not a fan, but this soup is served chilled and packs a punch in flavour and takes no time to whizz up at all in a trusty blender.
This bowl or a shot of soup is a perfect all-rounder served as a starter or with doorstop wedge of bread in a bowl and goes down a treat with the kiddos too as you know they can be a bit fussy.
Recently I've got in to batch cooking and this is ideal, I've actually stored it in my cookuts, Miam pancake maker, it's a great travel companion and have been taking it to work with me for lunch perfect to brave the hustle and bustle of the commute to work, which is great as I tend to go for the unhealthy options on my lunch break, like you do not like a fat Friday treat!! But knowing this is packed with vitamin c, as well as a helping of 2 out of my 5 a day, I feel good knowing that I am feeding my body and nourishing my soul, Leanora's too with the good stuff.
Honestly, this takes no time to make up, so great to prepare from the night before, or early in the morning, if you are having it later in the day. Depending on how strong your blender is you can just simply chuck in all your ingredients and zap, otherwise, it's simple as 1, 2, 3, chop and drop.
Ingredients
5 large ripe tomatoes
3/4 large cucumber, peeled, chopped
1 celery stalk, chopped
1 green pepper, deseeded, roughly chopped
2 green onions, trimmed, roughly chopped, more for garnish
2 garlic cloves, peeled, roughly chopped
olive oil
1 lemon or large lime, juice of
Salt and pepper
1 tsp cayenne pepper, optional
Fresh basil, stems removed, ripped or chopped
Instructions
1.Chop up your tomatoes, cucumber, celery, pepper, green onions, garlic, basil.
2. Place all other ingredients, along with your chopped ingredients into the blender, then blend at high sped for 10 seconds and then pulse your desired consistency.
3. Pour Gazpacho into a bowl, cover and leave to chill in the fridge, until ready to serve!
Enjoy, and have a soup-erb day!
So, will the gazpacho be making it into your weekly staple for you and the family? Also I here you can try this with different fruit too, let me know if you have and what you like!
London Mumma
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You guys, this is the easiest, lightest, tastiest chocolate pud, that's not just dairy free, perfect for vegans and takes minutes to make, but it is pure perfection in a bowl.
Since we started cutting out dairy from our diet, I have to say, whilst I'm not a big chocolate fan, I do from time to time like a good chocolate pud, weird I know, so when I eat this I get my instant chocolate fix, plus it leaves me super happy knowing that it is a lot more healthier too. I know some people may be thanking Avocado! Avocado in a desert, you must be crazy, trust me I'm not, you can not even taste it I promise!
I was a little freaked out by using avocado, I think, well it's a veg, not something that should be in a desert, I mean I'm still coming to terms with pineapple being on a pizza, it's just wrong, but I'll face my fears one day and give it a go.
Most weekends, particularly after our family Sunday dinner, we like to put our feet up and lazily eat our desserts, with the temperature scorching, no more apple crumble and custard, instead we want something nice and light and hits that sweet spot. This dairy-free avocado chocolate mousse certainly tickles those taste buds and leaves you feeling content, knowing that it's dairy free and not too sugary, all you need is some essential items which you can easily find in your home, a great blender and you are all set.
The blender I can not live without is the Blendtec since it came into my life it has made blending all that much easier. I literally chuck in all my ingredients, hit a few buttons and my healthy chocolate pud is ready in minutes. I love that this one-pot wonder is just that, there is minimal mess, so I'm not stuck in the kitchen washing up mountains of stuff.
Ingredients
2 ripe avocados
1/2 cup of cocoa powder
160ml of coconut cream
2 tsp of vanilla extract
2 tbsp of maple syrup
Directions
1. Pop all the ingredients in your blender and blend until smooth, scraping down the sides every now and then.
2. Pour out evenly into your ramekins/serving pots, (saving just a little extra for you for later) add your desired toppings, serve immediately and enjoy!
Truly these puddings are simply divine, you must make them this weekend, give it a go and let me know what you think.
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London Mumma
With the first half term hijinks of the year here, that can mean only one thing, pancake day and there is no better day than pancakes day, am I right!? And in this household, we love nothing more than some ..........pancakes with orange maple syrup.
Piled up high, with lashings of orange syrup it the perfect sweet way to start your day, well actually not just for breakfast, brunch, lunch and dinner too, these golden brown goodness stacked on your plate can be consumed any time of the day.
In all my 30 years I've always struggled to make pancakes and get the consistency of the ingredients right, I'm the type of gal who just throws it all into a bowl, whisks it all up and pray for the best, once flipped and fried up! No surprise, it didn't always work out to as planned, but now I've got a sure fire way to always make sure you get pancakes just right with my nifty new gadget from Cookut.
Cookut, have created MIAM, a Shaker to give you Homemade pancakes in an instant! Simply add flour, milk, eggs and sugar as per the measurements on the Miam pancake maker and shake! No lump, no mess, simply pours straight into your pan and fry. Makes up to 10 pancakes, plus if you turn it around on the other side it gives you instructions to make crepes, everyone is a winner. Plus for those that are Vegan, they even have a Vegan shaker too, how great is that.
Everyone is a winner this pancake day, so for those that are like me and need assistance on making the best pancakes ever, you can pick up a normal one from here or the vegan one here.
To make 10 pancakes:
110g plain flour
2 large eggs
300ml oat milk - you can use cows milk or milk of choice
1tsp of baking powder
1. Whisk all ingredients together in a bowl, then transfer into a jug, as it is much easier to pour when frying.
2. heat a frying pan & add a blob of butter. Swish it around your pan & when it’s bubbling, pour in your batter.
3. Cook for about a minute or until you see your pancake starts bubbling, that time it means your pancake is ready to be flipped over and cooked on the other side, repeat until complete.
To make orange maple syrup (enough for 10 - 15 pancakes)
1/2 cup maple syrup
1 large orange
1. In a small saucepan heat maple syrup and juice from your orange, grate the orange and place shavings into the saucepan.
2. Bring to a boil over medium heat, then decant into a small jug and pour over your pancakes.
If you are in the mood for some more fluffy pancakes, topped with loads of fruit, then this recipe is for you.
So let me know what you think or how you like to top off your pancakes.
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London Mumma xx
Sweet baby cheesus, I have gone in to comfort heaven this Autumn and I am not gonna lie, I am loving it, bring on all the comfort dishes I say. The cold chill has finally reached us and all I am looking for at night, is some cuddles and a little tlc from a bowl of my new autumn dish, butternut squash man n cheese, whilst wrapped up in my new mermaid blanket.
A little twist on a classic and boy is it a good twist. Of late, my dad has been coming round every week, with butternut squash, god knows what that is all about, you would think he has opened up a squash shop, but not one for wasting food I gotta cook it up before it spoils, but trust me, I am not moaning about my squash drop off's, as I am sure to be making a big batch of this every week.
For the past few weeks I've been feeling shattered and tired and a little over worked and now I am currently poorly, so stuck at home, feeling groggy there is nothing better on a cold sick day, than this to cheer you up and warm up your cockles, plus it is great for the kids and is always a big hit in my home.
Ingredients
1 butternut squash
1 small onion
3 cloves of garlic
1 1/4 cup vegetable stock
4 oz. shredded cheddar or a mix of cheese
2 oz. cream cheese
Directions1. First, peel the butternut squash, remove the fleshy insides along with the seeds. Dice remaining squash in to small cubes, peel and roughly chop ur onion, followed by your garlic, place in your deep pot and top with stock mixture and bring all to the boil, then turn down, place your lid on top, the aim of the game is to cook until so soft that when forked the vegetables (squash) falls off, so for around 20-30 minutes.
2. Boil some fresh water in another pot and cook your macaroni as per instructions of the packet. You will notic I do not use salt, as my stock, I used bouillon is quite salty, so no need to add! Once macaroni cooked, drain and place to one side.
3. Vegetables all nice and soft, grab your blender, pour in vegetables with stock into your blender whizz up for a minute, you are after the consistency of a soup. Pour back soupy squash in to your pot, place over a low heat. Pour in your cooked macaroni, bung in your cream cheese, your mountain of glorious cheese, I go for a mix of shredded mozzarella and cheddar. Give it all a stir and serve immediately!
Fantastically tasty, comforting and oh so good for you and perfectly winter warming!
Any left over, makes for a great work lunch.
Tuck in!
London Mumma xx
Whop whop, my arms are wide open and I am running towards the weekend, with the wind in my hair and toddler over my shoulder, and we are racing towards the last hurdle before we can get down and have some fun, some much-needed fun after a long week. But before we kick off the weekend, keep scrolling lovelies as I am sharing these weeks Friday Favourites. Here we go...
This week, the cold has truly set in and I've fallen in love all over again, thanks to my dad, who has for the past 4 weeks gifted me with Butternut Squash, god knows why your guess is as good as mine. But with a mountain pile of squash at home, I gotta cook it up and I've been making my super tasty and warming butternut squash soup, and something every so tasty, which is currently top secret until next week, so why not warm up your cockles this weekend with this great recipe.
Super excited about the Erdem x H&M collaboration, hitting the stores in November just in time for my birthday, I am totally coveting the whole dark floral collection and lace dresses and looking to treat my self to a few gorgeous items.
Well, that's it, that our Friday Favourites for the week. Let me know what has been your favorites.
Happy weekend everyone!!
London Mumma xx
Meet this month's most refreshing and tastiest drink, the Mojito.
Being as it is National Mojito Day, I thought I and a little helping hand from the lovelies at NotOnTheHighStreet.com share with you some great refreshing summery recipes, not just for us adults, but mocktails for our little ones or those that do not drink too.
When I was younger a lot younger, I used to love working behind the bar and making cocktails, between you and I, I probably drunk most of them and always enjoyed creating the next big thing so I like to think and what better way to share on a sunny day a few refreshing creations alcoholic and non-alcoholic after all we should ALL have something we can enjoy on these summer days.
No matter what you like these easy to make drinks are super versatile and you can pretty much add any fruits, as long as you armed with the right equipment, i.e. tall glass, mint and ice you are pretty much set, to have a cracking summer with friends and family alike of all ages, with a little helping hand from Taste Cocktails too.
So let's get shaking what your momma gave ya and let's get stuck in.
Taste Cocktails - Classic Mojito
Serves Two
Ingredients
24 leaves of mint
extra for garnish
ice cubes
1 Fresh Lime, cut into two-quarters
100ml White Rum (Taste cocktails - Gran Platinum)
50ml of sugar syrup
Watermelon
Lemonade
Directions
1. Clap mint leaves in between your hands, to release the minty aromas and separate in half between your two glasses.
2. Add your sugar syrup, lime, white rum, half of your ice and muddle lightly.
3. Fill the rest of your glass with your ice and top with your lemonade and add a sprig of mint garnish to the top.
Mojito Mocktail
Serves Two
Ingredients
24 leaves of mint
extra mint for garnish
ice cubes
1 Fresh Lime, cut into two-quarters
50ml of sugar syrup
Lemonade or Soda Water
Directions
1. Clap mint leaves in between your hands, to release the minty aromas and separate in half between your two glasses.
2. Add your sugar syrup, lime, watermelon, half of your ice and muddle lightly.
3. Fill the rest of your glass with your ice and top with your lemonade or soda water for the younger ones and add a sprig of mint garnish to top.
Told ya, a totally super simple easy breezy light and refreshing Mojito, suitable for all.
What will you be sipping on this summer? Please leave your comment below and if you shake up a couple of these tasty beauties, be sure to tag me over on Instagram with #londonmumma
Being as it is National Mojito Day, I thought I and a little helping hand from the lovelies at NotOnTheHighStreet.com share with you some great refreshing summery recipes, not just for us adults, but mocktails for our little ones or those that do not drink too.
When I was younger a lot younger, I used to love working behind the bar and making cocktails, between you and I, I probably drunk most of them and always enjoyed creating the next big thing so I like to think and what better way to share on a sunny day a few refreshing creations alcoholic and non-alcoholic after all we should ALL have something we can enjoy on these summer days.
No matter what you like these easy to make drinks are super versatile and you can pretty much add any fruits, as long as you armed with the right equipment, i.e. tall glass, mint and ice you are pretty much set, to have a cracking summer with friends and family alike of all ages, with a little helping hand from Taste Cocktails too.
So let's get shaking what your momma gave ya and let's get stuck in.
Taste Cocktails - Classic Mojito
Serves Two
Ingredients
24 leaves of mint
extra for garnish
ice cubes
1 Fresh Lime, cut into two-quarters
100ml White Rum (Taste cocktails - Gran Platinum)
50ml of sugar syrup
Watermelon
Lemonade
Directions
1. Clap mint leaves in between your hands, to release the minty aromas and separate in half between your two glasses.
2. Add your sugar syrup, lime, white rum, half of your ice and muddle lightly.
3. Fill the rest of your glass with your ice and top with your lemonade and add a sprig of mint garnish to the top.
Mojito Mocktail
Serves Two
Ingredients
24 leaves of mint
extra mint for garnish
ice cubes
1 Fresh Lime, cut into two-quarters
50ml of sugar syrup
Lemonade or Soda Water
Directions
1. Clap mint leaves in between your hands, to release the minty aromas and separate in half between your two glasses.
2. Add your sugar syrup, lime, watermelon, half of your ice and muddle lightly.
3. Fill the rest of your glass with your ice and top with your lemonade or soda water for the younger ones and add a sprig of mint garnish to top.
Told ya, a totally super simple easy breezy light and refreshing Mojito, suitable for all.
What will you be sipping on this summer? Please leave your comment below and if you shake up a couple of these tasty beauties, be sure to tag me over on Instagram with #londonmumma
London Mumma xx
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I am definitely one of those people, who loves to eat as much as I love to cook and I am always cooking up a storm, it help relaxes me and excites me all at the same time.
It came as no surprise how excited I was when I combined my two favourite ingredients together and made the perfect blend of roasted sweet potato & tahini dip. This little colourful snack is jam packed with flavour thanks to the sweet potatoes being roasted and is rounded off nicely with a helping hand of tahini, it is a satisfying side dish to enjoy all whilst on the sofa, snuggled up Hygee style with candles burning and your favourite programme on, or being it Spring, a perfect picnic treat.
Ingredients
2 medium sweet potatoes
1 1/2 tbsp of tahini
a small pinch of salt
1 tsp of paprika or cayenne pepper
Instructions
1. Preheat the oven to 180C / Gas Mark 4 and pop your sweet potato on a baking tray lined with parchment paper and pop in the oven for a good hour! You want your the flesh of the potato to be super soft, plus the longer they are in for the more robust they will taste.
2. Once the sweet potato are done and cooled, scoop out all the flesh and add to a bowl add your tahini, salt and paprika and mash together with the back of a fork.
3. serve up with tortilla chips, carrot or cucumber sticks
How easy is that! A great side dish which can be enjoyed with a variety of other cut vegetables or even popped into a pitta sandwich. I certainly doubt it, but if you have any leftover, store in an airtight pot in the fridge and enjoy within 3 days.
Are you a chip and dip kinda person, what is your favourite combo?
Looking for another great recipe this Spring, then I would certainly recommend another super quick recipe my chilli prawns with courgette spaghetti.
London Mumma xx
Nothing quite like a plate stacked with fluffy clouds of happiness and a cup of coffee to start off the day, especially after you've finally perfected it and your kitchen looks as if it's just been flour bombed!
With pancake day knocking on our door and trying and at times failing,at being a topnotch domestic goddess, by not making my own pancakes and buying readymix batter and then tying to pass it off as my own and then getting caught out. I decided this year I'd make a batch of actually homemade fluffy pancakes and loaded with a few of our favourite fruits.
250g plain flour
1 tablespoon of baking powder
2 eggs (beaten)
300ml milk
A tiny pinch of salt
Maple syrup
Strawberries
Blueberries
Directions
1. No time for messing around, we've hungry bellies to feed! So whip up all ingredients in a bowl to make your pancake batter.
2. Heat your frying pan over a medium high heat and add a knob of butter. Once melted grab your ladle or spoon and pour in your batter in to your pan.
3. Great trick to know when your homemade fluffy pancakes are ready on one side, is when they start to bubble up that's when you know they are ready to be flipped.
4. Pile up high, you should get around 12-16 fluffy crack pancakes depending on size.
5. If you have children or young siblings this is when they come in handy, decoration time! Let them go crazy and have some fun in creating the perfect pancake.
Super easy to whip up they honestly take no time at all, and I'm certainly happy to put down the ready made batter mix this year and enjoy my homemade fluffy pancakes.
Enjoy.
Happy Shrove Tuesday
What will you be topping your pancakes with?
London Mumma xx
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