munchiesandmunchkins, Author at Munchies and Munchkins

Quick Antipasti Peppers – A Guest Post From Rough Measures

March 26, 2015 · by munchiesandmunchkins · 13 Comments

This is the second in a series of guest blogs written by fellow food bloggers. This recipe looks incredible, I often buys jars of roasted peppers as they can transform a meal but have never considered just making my own and storing them in jars. This post was written by Sus Davy. Sus is a Bath resident with a huge passion for food. She lives on a narrowboat, on the canal in the city. She has her own vegetarian food blog called Rough Measures, and can also be found on Twitter, Facebook and Instagram.

Well, Summer is definitely on it’s way. All the daffodils are out, their yellow heads bopping along in the wind. The temperature is creeping up on the thermometer, morning frosts have moved on to pastures new, spring lambs leaping through the green fields. Yep, Summer is a’coming!

To me, Summer is being outside, catching up with friends over a great mezze and a chilled pint of cider (I’m from Somerset OK?!) Taking in the fresh air, eating and laughing to our hearts content.

These antipasti peppers are a great back up to keep in the fridge. Ready to bring out when someone pops over for a natter. Enjoy the zesty, garlic peppers, along with some fresh crusty bread. Perfect (Summers) evening!

QUICK ANTIPASTI PEPPERS

INGREDIENTS
3 Red Romano Peppers
Zest and juice of 1 lemon
1 clove garlic (finely diced)
2 tablespoons Apple Cider Vinegar
Salt and pepper

METHOD

Roast peppers for 20-30 mins, until their skin is lightly charred.

Leave them to cool slightly, peel off skin and de-seed peppers.

Roughly chop peppers and add to a bowl (including roasting juices)

Add in the chopped garlic, lemon juice, vinegar and S+P. Mix well.

Store in an airtight container in the fridge for up to 7 days.

Starting From Scratch – Living With Multiple Allergies

March 26, 2015 · by munchiesandmunchkins · 1 Comment

I’ve only really touched on this briefly on the blog so far but Chloe appears to have multiple allergies. At the moment we are Dairy, Gluten, Egg and Soya Free.. We think there could also be more. Whilst we have seen improvements since cutting out the above, she still has some pretty bad reactions to various ingredients so there is a still a long food battle ahead of us.

The best thing in the last few weeks has been seeing Chloe having a little more of an appetite…for the longest time it seems getting her to eat has been such a struggle but finally she wants it and enjoys it, often holding out her hand saying Ta Mammaaaaaa for more.

Enjoying homemade roast Sweet Potato, Peppers and Chickpea bread at a family members birthday meal recently:

We have been on this allergy journey for about 5 months now and it’s been so difficult – hats off to you who have been doing it for longer than us or have even more allergies. Shopping takes five times longer, meals out are no longer an escape from the house. Even somebody offering to babysit for a few hours can make you stressed out. What if they unknowingly give her something she can’t tolerate?

Without spending an awful lot of money each week there only seems to be one way to get around these products (which are in everything by the way) and that is to cook from scratch. Now this may sound easy for a person who loves to cook but this is a whole new ball game for me. Flours that I’ve never worked with, avoiding simple things like stock cubes or dressings/sauces and it’s made me realise something quite alarming. For a family who eat a lot of completely home made meals we also eat a lot of rubbish. By rubbish I mean products which include ingredients I’ve never heard of with little nutritional goodness. We rarely give the girls chocolate, cake or biscuits unless homemade but you expect dry snacks or even yoghurts to be pretty much ok don’t you?

Think again…in fact after having a huge clear out of our pantry I think this whole family will be having a diet adjustment. Now I’m not going all Delicously Ella on you.. although she does have some pretty amazing recipes but as well as the standard family food and cakes/puddings I share on here there will now be more in the way of health food I guess. Certainly more dairy and gluten free options for those who may be interested in that.

We do still have to have shop bought options for when cooking time is limited and for when out and about and I’ll be sharing our favourites over the coming months.

First to come up on the homemade front will be pumpkin cakes next week and chickpea flour crackers.

Don’t worry there will still be chocolate cakes and cream laden pasta dishes but maybe not all the time anymore because who has the time to cook separate meals for all the family? Not me that’s for sure.

Hammet House Supper & Sleep Review

March 25, 2015 · by munchiesandmunchkins · 2 Comments

Last month I shared with you a brief photo diary of our stay at Hammet House, now I’m here to tell you a bit more about it.

We were invited to stay and review dinner by the new head chef Ashley Chapman at Hammet House:

Taking the reins in 2015, Ashley Chapman brings a youthful drive & uncompromising passion about excellent food to lead & inspire the kitchen team. Ashley’s experience encompasses a variety of notable kitchens, including Stephen Terry’s The Hardwick & Goodwood race course.

“Heading our kitchen with an inspirational passion for amazing food, Ashley creates our fine dining dinner menu, house menu & event menus. His style is modern British fine dining, drawing upon the excellent range of local produce we have available to us, together with the finest ingredients from throughout Wales, the UK & abroad.”

Let’s start with a little information and history of the building:

Hammet House is a luxury country house in beautiful Pembrokeshire. In glorious landscaped grounds the house sits on the famous river Teifi right on the Pembrokeshire Ceredigion border. A luxury bolthole set in secluded grounds, Hammet House is a hidden escape that nestles discreetly amongst Pembrokeshire’s glorious coastline and countryside, and Ceredigion’s spectacular beaches and heritage.

Built in 1795 by Sir Benjamin Hammet, the grade II listed Georgian house has been brought bang up to date with a clear focus on modern luxuries, great service & ultimate relaxation.The 15 Bedrooms are packed with contemporary style & luxuries, with Egyptian cotton on the beds, flat screens on the walls & indulgent Ren products in the bathrooms. In the bar & dining room you’ll find cool contemporary spaces to unwind, relax, eat & drink in, all brought to you with our easy-going yet impeccable service. Hammet House is recommended in the Michelin Guide 2015.

There is sense of calm to the building and the surroundings. Although there were other guests staying at the hotel and a large party enjoying High Tea it felt like we were the only ones there. The staff were warm and friendly but totally unobtrusive. They were the perfect mixture of constantly on hand whilst being blissfully discreet in the background.

Checking in was simple and quick, we had a brief tour of the hotel including the function room which would make for an amazing wedding and the library with its roaring open fire where we enjoyed probably one of my favourite ever hot chocolates:

Then it was up to our rather spectacular room or should I say fabulous? Our room is one of the “Fabulous” rooms and certainly lived up to its name. From the crisp modern bedding, to the tea pigs selection and home made flapjacks, every aspect of the room seemed perfectly considered. A balance of luxury, clean lines and pampering.

The gold sofa in the room was both comfortable and amazing to look at…

The bathroom products were perfectly sized and were all from the REN Beauty range:

Before we headed down to dinner we went for a walk around the grounds and did a little stone skimming .. there is something so beautifully calming about the sound of water and nothing else.

Our dinner menu looked like this:

Pre-dinner cocktails & wine with the meal

Custard Tart Martini

Mojito

Red Wine – Domaine de Braum, ‘Pure’ Pinot Noir

Amuse Bouche

Fish, Chips and Peas ‘scallops, pea purée, game chips’

Served with a mixture of breads (whole all with walnuts, brioche & focaccia) and butters – salted, unsalted, paprika and yoghurt strained butter with mixed herbs:

Starters

Quail, celeriac textures, crisp pancetta and red currants
Salad of baby beetroot, goat cheese & truffle tortellini and shaved walnut:

Intermediate Course

Smoked haddock & leek risotto, slow poached quail egg, charred sweetcorn and basil

Main

Fillet of Celtic Pride Beef, Braised Oxtail, Potato & Truffle oil pressing, parsley root, salsify salad:

Dessert:

White chocolate & passion fruit cylinder, exotic fruit, caramelised white chocolate and white chocolate ice cream:

Apple bavarois, caramel, cinnamon ice cream:

It would be fair to say dinner was incredible. Every mouthful was utter bliss. Dishes that I wouldn’t normally have chosen such as the smoked haddock risotto and the scallops were my favourite parts of the meal. There was not a single speck of food in our entire meal which I didn’t enjoy – the quail egg was a delight for the senses. By dessert I was a little too full and worried I wouldn’t be able to finish but I made a huge effort and ..I’m very glad. The caramelised white chocolate was incredible and the passion fruit cylinder was sweet and refreshing.

The restaurant itself is modern, with dim lighting and gorgeous art:

Up to a long bubble bath in the huge bath followed by a relaxing sleep..bliss.

The next morning we woke to glorious sunshine and the most incredible hotel breakfast:

Along with homemade yoghurts, jams and sauces with cereals, pastries and fresh fruits there were also hot menu choices. I chose the Penderyn Whisky glazed porridge and Andrew had the Welsh breakfast:

Sometimes a hotel breakfast can feel rushed, maybe a little stale and normally with bacon and sausages left on hot plates. This was the polar opposite of that. My porridge tasted like sweet nectar and the cooked breakfast looked as good as it tasted. Nothing was too much trouble and I may have had another hot chocolate instead of a cup of tea 😉

Checkout was again simple and easy. I was a little sad when we drove away. I would stay there again in a heartbeat.

For a relaxing, intimate and totally perfect stay I cannot give Hammet House a higher recommendation. I promise you won’t regret booking to stay.

* We were invited to stay and review the hotel for the purpose of a review. All opinions are my own.

Cooking In The Kitchen Having Fun – Pizza

March 25, 2015 · by munchiesandmunchkins · 2 Comments

I haven’t done quite as much cooking with Izzy lately due to the fact that we have been eating a lot of different foods in order to handle Chloe’s multiple allergies. Izzy is getting used to saying ..we can’t have that Chloe is ‘lergic.

When my mum took Chloe out for a few hours this week myself and Izzy when out to the conservatory because it was gloriously sunny and made ourselves a pizza production line. It’s one of the best things you can make with young children because they can be experimental and there’s no heat or hobs involved in the creation – just needs an audit to pop it into the oven at the end.

There’s no recipe here as just used premade pizza bases with Aldi passata topped with anything we fancied but we have also done this using tortilla wraps, just wanted to share our fun afternoon:

We received a new oven recently to review from MyAppliances and it has an awesome setting which allows to brown the base of pizzas, breads etc and make a kind of pizza oven effect. They were so tasty and kids are so much more likely to eat something they have created.

Ceru London – Restaurant Review

March 24, 2015 · by munchiesandmunchkins · Leave a Comment

Last month whilst on a trip to London for Andrews birthday we were invited to review Ceru a pop up restaurant on Rathbone Place.

Here’s a little info about Ceru:

Ceru is a Levantine Restaurant.

Our ingredients are sourced locally in the UK as well as from across the Levantine region encompassing Cyprus, Turkey, Lebanon and Israel.

Our Executive Chef, Tom Kime, has created a seasonal menu that reflects the provenance and sustainability of the ingredients as well as the flavours.

We are passionate about sustainability and the environment. We recycle and use ethically sourced ingredients and materials.

I am going to share a whole heap of photos of our meal with you now and then tell you what we ate:

This is what we ate:

Dips including:

Pancar ( roast Beetroot, yoghurt, garlic and pistachio nuts )
Fadi ( Fried baby courgette purée with tahini,roast garlic, yoghurt and lemon )
Spicy Roast Red Pepper ( chilli & walnuts & pomegranate molasses )
Houmous ( topped with chickpeas, green chilli & lemon )

Salad:

Crisp apple, pomegranate and mint salad ( with green chilli, lemon & roasted pine nuts )

Veggie:

Herbed Zucchini & Feta Cheese Fritters ( spiced with cumin & cayenne pepper with dill & mint )

Roasted baby aubergines with tomato & chilli with herbed yoghurt.

Sides:

Spiced Roast Potatoes
Bread Basket

Meat:

Slow Roast Lamb Shoulder with Shawarma spices ( juicy & succulent slow cooked lamb, fresh pomegranate and pistachio dressing )

Chicken Kebab marinated with lemon & paprika ( marinated in ancient aromatic blend, garlic and herb dressing )

Karaz Spice Baked Lamb Meatballs ( with sweet & sour cherry and cranberry sauce and cucumber yoghurt)

Is it budget friendly?

The menu has lots of options all at reasonable prices. Dips are between £4-£5, bread baskets are £1.50 ( we had 2 baskets between 4 adults)

Salads are priced between £4.75 – £6.50.

Veggie dishes between £4.75 – £6.00

Sides of potatoes are £3.50

Meat dishes are between £8 – £9.00 and desserts ( which we couldn’t fit in ) are between £4.50 – £5.50 )

I couldn’t pick a single fault with any dish that we tried.. And as you can see we tried a lot. We eat good food quite often both as part of the blog and at home but this is honestly one of the best meals I’ve ever had. Every dish was aromatic and literally packed with flavour.

Personal favourites for me:

The Slow Roast Lamb Shoulder was absolutely incredible. I could eat it every day of the week. The dips were tasty and moreish and not one of them was even remotely bland. My favourite was the Fadi. Ooh and the halloumi.. Well halloumi it makes me happy. LOVE IT and this was halloumi perfectly done.

Then there were the drinks:

The cocktail menu is amazing.. The pineapple mojito was a favourite with the entire table:

So would I recommend a visit to Ceru? Yes and you need to do it quickly as the pop up ends it’s current stay on Rathbone place at the end of April. They are currently looking for new premises and I’m sure they will succeed as this is one to watch.

They will be at LOTS of festivals from May onwards so look out for them and make sure you try them. You won’t regret it.

Only one slight flaw in the actual restaurant is that it’s a little small – I loved it and it created a great atmosphere but perhaps not suitable for large groups.

Oh and did I mention they also do breakfast? The menu looked great so if you do visit then please let me know what you think.

* Our meal was complimentary for the purpose of an honest review.

New Zealand Roast Lamb For Easter

March 23, 2015 · by munchiesandmunchkins · 1 Comment

With Easter just around the corner, it’s definitely time to start planning what you want to eat….other than chocolate that is.

We typically have either lamb or ham ..or both over the Easter weekend. Ham with mounds of mash potato ..covered in creamy, parsley sauce – delicious or a delectable joint of lamb marinated in herbs served with oodles of mint sauce and homemade gravy.

The recipe I’m sharing with you today is for Roast Leg of New Zealand lamb and I’m writing this post just a few hours after eating it because it was so incredibly good. It’s the first time I’ve cooked lamb with all these extra bits like walnuts, almonds and apricots and wow it made a difference.

This New Zealand lamb leg was from Sainburys and cost £20 for just over 2kg. This easily fed 4 adults and 2 children with leftovers to make up for 2 small dinners for the children tomorrow. I’ve also got a decent sized chunk leftover to make lamb cawl which I will share the recipe for later in the week.

Easter Herb Roasted Lamb With Apricots, Walnuts & Almonds

1 x 2kg leg of New Zealand Lamb
• 4 cloves garlic, peeled and sliced
• the leaves from 15cm stalk of rosemary, chopped
• 2 tsp fresh thyme leaves
• 2 Tbsp olive oil
• 4 heads of fennel, cut into 6 wedges each
• 2 bunches baby carrots, skins scrubbed
• 10 dried apricots, halved
• 100g whole almonds
• 60g walnut pieces

Preheat oven to 180˚C. Place the lamb in a roasting dish and poke a sharp knife into the flesh in 12 places.
Now mix the garlic, rosemary, thyme and olive oil with a little salt and pepper and poke this into the holes and massage the remainder into the leg.
Place in the centre of the oven and roast for 45 minutes. After 20 minutes, add 100ml water to prevent the garlic from burning.

Tip the fennel ( I only used 2 bulbs which was more than adequate ) and carrots onto the lamb and turn the leg over then roast for a further 30 minutes.
Take the lamb from the dish, add the apricots, walnuts and almonds, then replace the lamb, again turned over, and put back in the oven. It will be cooked medium in another 15 – 25 minutes depending on the size. I cooked it a little longer ( an extra 10-15mins) as my parents don’t like it too pink and it was just perfect.
8Remove the lamb from the roasting dish and sit on a plate loosely covered with foil and a tea towel, and rest in a warm place for at least 15 minutes ( I left it around 30 )

With the meat cooked and resting I scooped out all of the veg and nuts into a bowl and added 500ml of (Kallo GF) stock, 3 tbsp of (GF) flour, a splash of red wine and seasoning to the roasting tray and made a delicious gravy to accompany it. I’ve also still got a bowlful of fennel, carrots, garlic and nuts left which I’m going to use tomorrow to blitz into a flavourful soup.

We served our lamb with roasted carrots, potatoes and sweet potatoes as well as peas and broccoli..and mint sauce. Of course.

We invited our parents over for the meal and both commented on how incredibly tasty and tender the lamb was. I managed to forget to take anymore photos after carving the meat which is a sign of just how good the meal was!

The little ones enjoyed just as much, both clearing their plates and also it’s completely gluten free, egg free, soy free and dairy free if like us you have children with allergies.

You can find out lots more info about NZ lamb and other delicious recipes here

* I was provided with shopping vouchers to purchase the lamb and accompanying ingredients.

I’m a Slumber Roo Ambassador

March 19, 2015 · by munchiesandmunchkins · Leave a Comment

I’ve been meaning to share this post with you for a little while because I’m pretty excited about it. I was chosen recently to be an ambassador for Slumber Roo.

The Slumber Roo website is packed full of beautiful baby carriers, wraps and accessories.

Here is the Slumber Roo mission statement:

To offer innovative products with the potential to be market leaders
To ensure our products are packed with care and dispatched quickly
To offer outstanding customer service and support
To continually evolve to meet the needs of our customers and suppliers
At Slumber-Roo small people (and small details) matter and we will continue to source innovative, tried and tested carriers from around the world, the best value and quality the market has to offer – we look forward to sharing this journey with our customers and suppliers.

I am proud to work alongside Slumber Roo as I’m already a huge fan of the brands they represent.

One of the first things I bought when Chloe arrived was a Boba wrap,mainly because she spent most of her first weeks tucked tightly inside one of my snug vests – it calmed her so quickly so it was a simple decision to move onto a stretchy wrap and we have some wonderful memories of using it. I’m a big advocate of baby/toddler wearing and the benefits it has:

Of course being an ambassador this year will have it’s perks for me but how about we start with one for you?

I’m also here to answer any questions you may have about the products or baby wearing in general. If there are any I can’t answer myself then I will pass on information via Slumber Roo.

Over the past 8 months as Chloe outgrew the wrap we have been using the Boba 4G – I say we because myself and Andrew both use it regularly for both girls. We have used it in both front and back carry positions and I can honestly say it’s an incredible product. Super simple to use, good to look at and with lots of extra functions like a clip for your bag and a zip compartment for cash/phone etc. I never though I would be able to carry my 3.5yr old on my back for extended periods of time and still be able to move the next day but the 4G has helped me to do this. It’s saved our sanity on occasions when chasing around after two young children just wasn’t an option. Helped us move into and set up camp at festivals as well as making school runs so much easier.

You can read my full review here and see some photos below:

We are currently trying out a Boba Vest – great for the cool, spring days but would also be good for late summer evenings or festivals/camping/hiking etc. We love it although I’m yet to get any really good photos so I apologise for the quality of this one but I just wanted to show you it in use!

I will tell you more about it as we use it. So far it’s proven to be easy to take on and off – while Chloe is in the carrier. It’s snuggly and keeps us both warm. It means I don’t have to worry about layering her too much and it’s simple to unzip if we get too warm.

We are also trying out some of the Jellystone Designs Products:

This heart necklace is a big hit with Izzy and I’ll share some pics with you soon of her wearing it.

This teething handbag is very cute too and Chloe really enjoyed chomping it, she has hidden it somewhere though so I need a good hunt for it. This girl loves to stash things in small, dark corners of the house!

Look out for lots more Slumber Roo news and reviews!

* As an ambassador I will receive products occasionally for the purpose of a review.

Easter Lemon Thumb Print Cookies – Guest Post By Supper In The Suburbs

March 16, 2015 · by munchiesandmunchkins · 12 Comments

I’ve needed to take a little break recently, from social media for the most part but also from working so hard on the blog. I haven’t been well and I need to allow myself time to recover so if you don’t see me so much online for a few days then that’s the reason. I’ll be lurking occasionally and back to normal very soon so feel free to comment and message as usual.

Luckily for me the blogging community is an incredibly supportive one so you will still have some new recipes to read…coming up over the next fortnight you will see guest posts from some great bloggers.

Starting off with Emma Walton from Supper in the Suburbs and this delightful recipe for Easter Lemon Thumb Print Cookies.

Emma is a 20-something foodie with the privilege of working and playing in London. Emma loves sharing home cooked recipes along with her favourite restaurants, bars and markets. Her mantra is “we eat to survive – so why not make a hobby out of it”, Supper in the Suburbs is dedicated to classic recipes with a fun twist. Click here to see what’s cooking in the London suburbs this week. Alternatively, you can keep up to date on Facebook, Twitter and Instagram.

Over to Emma:

Whether you’re religious or not, Easter is without a doubt a fantastic excuse to spend time with family and to eat some seriously good food. When I think of Easter I think of roast lamb with all the trimmings, hot cross buns, simnel cake and lemon-y bakes. It’s no surprise that around this time of year my blog becomes jam-packed with Easter themed treats.

There’s something about the changing seasons this month that get me really excited. The sun is shining more, the days are getting longer and I’m instantly drawn to lighter and brighter things. These lemon thumb print cookies put a real spring in your step after the cold winter months.

The lemon cookie mix itself tastes awesome and you could easily eat them on their own, BUT the added lemon curd makes them something seriously special. If you want to switch things up a bit, you could swap the lemon for lime curd, passion fruit curd or your favourite jam. The possibilities are endless.

When I heard that Becky needed to take a break this month, I happily offered to share this cookie recipe with you.

Lemon Thumb Print Cookies are the perfect Easter cookies to make with your little ones. This is a really easy cookie recipe that is great for little hands to get stuck into. As a grown child, I love getting my hands dirty when baking: bringing the ball of dough together and rolling out the little cookie dough balls. Children can also help spoon the lemon curd in the centre of the cookie ( with adult help to take them out of the oven first). They will especially love being able to put their thumb print on each and every cookie – the perfect way for them to leave their stamp on their bake!

Lemon Thumb Print Cookies

Difficulty: easy Time: 45mins Yield: 30+ cookies

Summary: These cookies are a simple recipe that is perfect for Easter baking and making sessions. The bright yellow lemon curd centre makes the cookies look like a fried egg!

Ingredients:

225g butter
225g caster sugar
2 egg yolks
Zest of 1 lemon
Juice of 1 lemon
½ tsp salt
325g plain flour
1 jar of lemon curd
Icing sugar to dust

Method:

Pre-heat your oven to 180C (gas mark 4) and line two baking sheets with grease proof paper.
In a large bowl, beat together the butter and the sugar with an electric whisk until the mix is smooth and creamy. Next add in the yolks, one at a time, and whisk until fully combined. Finally add in the lemon zest, lemon juice and salt.
Fold the flour into the creamed butter and sugar mix until a ball of dough begins to form. Bring together with your hands as necessary.
Taking a small amount of dough in your hands, form a ball roughly the size of a 10 pence piece. Place each ball on to the baking sheet leaving roughly an inch between each. Did your thumb in flour then press into the centre of each ball creating a dent in the middle.
Bake the cookies for 18mins in the centre of the oven or until they are firm and golden.
Remove the cookies from the oven briefly to fill the indentations with a tablespoon of curd. Place them back in the oven for a further two minutes.
Finally, take them out of the oven and leave to cool. Dust each cookie with a light sprinkling of icing sugar before serving.

With half term holiday just around the corner, save this recipe now for some Easter fun in the kitchen. There are plenty more recipes like this over at Supper in the Suburbs once you’ve mastered these!

Enjoy.

Chocolate & Pistachio Bark With Dr.Oetker

March 16, 2015 · by munchiesandmunchkins · 5 Comments

We were recently sent a great hamper of Dr.Oetker goodies:

I didn’t hesitate to say yes when I was asked to recreate one of their chocolate recipes..however I didn’t anticipate my oven being out of use for the past few weeks!

Luckily for me I spotted a totally gorgeous chocolate bark recipe which didn’t require oven use at all.

This recipe uses the extra dark chocolate from the Dr.Oetker range, their vanilla grinder and some pistachio nuts – we also used their golden balls – full recipe can be found via the link above.

I immediately knew who to make it for.. My mum and mother in law of course with Mothering Sunday being so close ..Izzy however had other ideas. She was ever so slightly naughty in school the previous day .. The stubborn girl refused to wash her hands after some craft activity and so she decided that the chocolate she was helping me to make was for her teachers.

I have only tempered chocolate once before and having a 3 year old determined to be helpful didn’t exactly make the process easy but it was fairly simple to make and tasted absolutely delicious – yes we tried a little. We decided to make two bars instead of one, one with nuts and the other using Dr.Oetker gold balls, some whole and some crushed. Here are some pics of what we made:

This also works well with toasted pecans or toasted coconut – yes we may have had another attempt! Toasted coconut is amazingggg.

How about trying to recreate some of these recipes at home.. Do you fancy being in with the chance of winning your own hamper of Dr.Oetker products? Read below to find out how:

Dr. Oetker Twitter Competition

• Dr. Oetker is encouraging bakers to celebrate chocolate by making a yummy chocolate bake
• Dr. Oetker believes that chocolate tastes even better when you share it, so they want to know who you’ll be sharing your chocolate bake with
• To enter, just tweet @DrOetkerbakes a photo of a chocolate bake you’ve made and tell them who you’ll be sharing it with, for the chance to win a deluxe hamper of chocolate products from Dr. Oetker using the hashtag #evenbetterbaking

I am also planning on making these very dark chocolate truffles sometime soon ..perhaps as an Easter gift for someone special 😉

* I was sent a hamper of Dr.Oetker goodies and a voucher to help with the cost of extra ingredients.

Motherhood

March 15, 2015 · by munchiesandmunchkins · Leave a Comment

Goofing around with my mum and younger sister when I was about 9/10 years old:

With my mum at my older sisters hen do.. I was about 16years old:

My mum with Chloe:

Me with both girls:

A super squeeze from Izzy:

Our beautiful daughters:

Parenthood is by far the most difficult and tiring job you could choose. It has turned my world upside down. But oh..the rewards. The rewards.

Happy Mothering Sunday.

Quick Antipasti Peppers – A Guest Post From Rough Measures

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Starting From Scratch – Living With Multiple Allergies

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Hammet House Supper & Sleep Review

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Cooking In The Kitchen Having Fun – Pizza

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Ceru London – Restaurant Review

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New Zealand Roast Lamb For Easter

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I’m a Slumber Roo Ambassador

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Easter Lemon Thumb Print Cookies – Guest Post By Supper In The Suburbs

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Chocolate & Pistachio Bark With Dr.Oetker

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Motherhood

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