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Educational Play with Schleich I'm a big fan of learning through play. Unforced educational play. I'm not a teacher and I don't want to be. I want my children to naturally learn whilst they are having fun. When I was contacted recently...

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Say Eh-Oh to the new Teletubbies toys! There back!! Teletubbies made a joyous return to CBeebies last year, and this year marks the launch of the new range of toys. As you know I was sent a box just before Christmas, and today I can finally...

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Travel: Ox Pasture Hall Hotel, Scarborough Last weekend Nana and I took a rather lengthy journey north for a night away at the Ox Pasture Hall Hotel in Scarborough, with Little Dude in tow. The Ox Pasture Hall Hotel is a luxurious country hotel...

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A Place To Enjoy My Garden I love my garden. I love the fact that I have a garden, especially with the recent gorgeous weather we've been having. Whilst I have a pretty compact garden, there's a lot going on out there. Plants, fruit...

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Cuddles With Ben Cohen Some days I have a really difficult job. Days like this for example. *Ahem* That rather nice young man is former rugby player Ben Cohen. Ben is a bit of an expert when it comes to cuddles. He has...

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World Baking Day

Posted by SussexMummy | Posted in Foodie | Posted on 17-05-2015

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Today is World Baking Day… and also my birthday. So what better way to mark these two events than with cake. Lots and lots of cake. My plans for today generally involve eating cake, and the following sounds just up my street. The “World’s Happiest Cake” features ingredients to lift your mood such as coconut, lime and mango. To me it sounds rather tropical and reminds me of my honeymoon in Maui. Definitely a mood booster. In fact just looking at it makes me smile.

Whilst I go and find someone to bake this for me, and adorn it with a few candles… *ahem*… why don’t you take a look at the recipe.

COCONUT, MANGO AND LIME CAKE RECIPEWorldsHappiestCake-SussexMummy

Servings: 16

Preparation time: 30 minutes

Cooking time: 1 hour 10 minutes

225g Stork block
325g caster sugar
4 eggs, medium
250g self-raising flour
100g plain flour
Zest of 2 limes
50g dried mango, finely chopped
50g flaked almonds
50g desiccated coconut

Syrup:
Juice of 2 limes
60g caster sugar

Filling:
55g (2 oz) Stork tub
175g icing sugar
1-2 teaspoons milk
100g mango puree (fresh or tinned)

Topping:
100g icing sugar, sieved
25g each of shredded or desiccated coconut and dried mango
15g each sunflower and pumpkin seeds
15g flaked almonds, toasted

1.    To make cake, place Stork block and sugar in a mixing bowl and beat until light and fluffy. Beat in eggs, one at a time and fold in remaining ingredients

2.    Place the mixture in a greased and bottom lined 23cm deep cake tin

3.    Bake on the middle shelf of a preheated moderate oven 170° C, 160° C fan oven, Gas mark 4 for 1 hour 10 minutes or until a skewer inserted in the middle of the cake comes out clean

4.    Turn out and cool on a wire tray

5.    For the syrup place sugar and lime juice in a pan over moderate heat and stir until sugar has dissolved. Bring to the boil and then pour over warm cake

6.    Filling: place Stork tub, sugar and milk together in a bowl and beat together until smooth. Split cake into 3 and sandwich together with icing and mango puree

7.    To finish the cake, make a glace icing by adding either lime juice or water to the icing sugar until a thick pouring consistency and spread over the cake. Top with a mix of seeds, mango, coconut and almonds

8.   Adorn with candles and serve to Sussex Mummy… well I can hope can’t I?

Happy World Baking Day!

Recipe: Total Greek Tzatziki

Posted by SussexMummy | Posted in Foodie | Posted on 01-07-2013

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You may remember that a couple of weeks ago I went to London to celebrate Total Greek’s birthday and enjoy a masterclass with Eric Lanlard. In the press pack that I left with was a recipe for Tzatziki and the ingredients to create this simple dish at home. I’m not a fan of mint myself – for me the only thing which should taste link mint are mints, not savoury food – but I thought I’d give it a go. This morning I made my third batch since the event. Needless to say its a big hit. Cool, refreshing and exceedingly moreish – perfect for summer. I’ve served it with pitta chips and also salted cracker crisps.

Ingredients:
170g TOTAL 0% Greek Yogurt
1/2 cucumber
1 clove of garlic, crushed
3 sprigs of mint, shredded
Sea salt to taste

Method:
Grate the cucumber into a towel and squeeze over the sink to remove juice.
Put cucumber in a bowl with the garlic and mint and mix together.
Fold in the TOTAL Greek Yogurt and season to taste.

I make mine in a plastic tub with an airtight lid. As soon as its made I seal it and pop it in the fridge until its needed so it stays nice and cold. Make sure your tub IS airtight though – the garlic will permeate everything in your fridge otherwise. Assuming you don’t devour it all in one sitting the Tzatziki keeps in the fridge for 3 or 4 days.

 

Foodie: Philadelphia Simply Stir

Posted by SussexMummy | Posted in Foodie, Product Reviews | Posted on 06-05-2013

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I’m sure you’ve all seen the adverts where delicious looking meals are crafted from a few ingredients and a humble tub of Philadelphia. I’m also sure I’m not the only one who’s licked their lips whilst watching and thought “I could eat that…”. Well Philadelphia have created a new product which is set to make those meals even easier and more accessible, even to the busiest of parents. Philadelphia Simply Stir is a new cooking sauce which you’ll find in the fridge next to your usual tubs. Available in two flavours – Mushroom and Garlic & Herb – these 200g pouches are enough to feed a family of four, when mixed with meat, vegetables and rice or pasta. We were sent a Mushroom Simply Stir pouch and a recipe for a simple Beef Stroganoff to test out.

Ingredients:
240g Long Grain Rice
2 tsp Oil
450g Rump Steak, thinly sliced
1 tsp Paprika
200g Mushroom Simply Stir
250g Broccoli florets

Method:
Cook the rice according to packet instructions.
Cook broccoli in boiling water for 5 minutes.
Heat the oil in a non-stick pan and fry beef for 4-5 minutes until browned. Sprinkle in the paprika and stir through the meat.
Reduce the heat, add the Simply Stir sauce and broccoli, heat through and stir well.
Serve the stroganoff over the cooked rice.

It genuinely is THAT simple. It literally takes about 15 minutes from start to finish including preparation and cooking. This recipes serves four, but we made slightly less as it was just for myself and Hubby. The finished meal was delicious. Very creamy but not too rich and overpowering. It was so much easier than making a mushroom sauce yourself from scratch and it tasted much fresher than other jars of sauce I’ve used in the past. A lovely meal – I’ll certainly be stocking up on a few pouches of Simply Stir in the future!

You can find more recipes and meal inspiration on the recipe finder section of the Philadelphia website. I think I’ll be trying out the Tuna & Sweetcorn Pasta with Garlic & Herb Simply Stir this week on my family. Let me know what you try!
 

 

Recipe: Salmon En Croute

Posted by SussexMummy | Posted in Foodie, Information | Posted on 28-03-2013

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With Easter just around the corner, Asda’s fishmonger, Darren Wrend, has created a series of simple recipes to show you how to cook a delicious whole salmon. This is my favourite of the recipes – a delicious Salmon En Croute.

Salmon En Croute filled with Parsley, Lemon and Lemon and Pepper Butter

This recipe will serve 6 people

Ingredients needed:

2 skin-less salmon fillets (fillets taken from a whole salmon)
Bunch of flat leaf parsley
1 lemon
3 lemon and pepper butter ovals (available from the Asda fish counter)
Cracked black pepper
Sea salt
Cup of milk
2 sheets ready rolled puff pastry
1 sheet of baking paper

Cooking instructions:

Pre-heat the oven to 230oC/ Gas mark 8
Lay a sheet of greaseproof paper on a oven dish/tray, and on top of this lay flat one sheet of rolled out pastry
Place one salmon fillet on top of the pastry, skin down (if the fillet is too long for the pastry tuck the tail under to fit)
Along the middle of the fillet place sprigs of flat leaf parsley, then finely grate the lemon over the parsley, along with some cracked black pepper
Crumble on the lemon and pepper butter ovals for additional flavour
Place the second salmon fillet skin side down on a chopping board and season with sea salt and cracked black pepper
Once seasoned place the second fillet on top of the other fillet skinless side down
Brush the visible edge of the pastry with milk, then lay the second sheet of pastry on top of the salmon
Using the side of your hand go around the edge of the fillet and seal the pastry together, cutting off any excess pastry
Using the excess pastry decorate the top of the en croute and brush the top layer of pastry with milk
Place the salmon en croute on the middle shelf of the pre-heated oven and cook for 30-35 minutes or until the pastry has gone a light golden brown colour