KUMPULAN MASTER BLOG

Slow Cooker Smoky Butternut Squash and Pepper Soup- an easy slow cooker soup spiced with smoked paprika and cumin, perfect for lunch. Under 200 calories and syn-free on Slimming World. Jump to recipe Slow cooker soup is something that I think of in Autumn and Winter, ready for all my work lunches on those cold days. However, my Leek and Potato Slow Cooker Soup recipe gets just as many repins and views during the summer as it does in the winter, and it remains one of my most popular posts. So it would seem that slow cooker soup is popular no matter the time of year or the weather! Coincidentally, today my husband requested a batch of soup ready for when he goes back to work next week, and so this recipe was born. The idea of butternut squash and pepper soup is already delicious, but add a little little cumin, smoked paprika, garlic and chilli powder to give it some punch against the sweetness and you've got a winner. I use red peppers as that's usually what I have to hand, but

Well after weeks of complaining that summer was never coming, it hit with a vengeance in the last week! The last few days at work were sweltering. Air con is not really a feature of British primary schools, so I mostly survived by drinking iced water constantly. Now school's finished and I have total freedom to keep cool in whatever way works (lolling in front of the fan indoors, or laying out in the breezy garden have been my favourite methods so far), including making lovely summery drinks when the mood takes me. One drink I made, which really got me feeling like summer, was a home-made strawberry milkshake. The heat got me thinking of milkshakes. I like a milkshake now and then. It feels like a summery treat. I'm quite particular about them though. The milkshake has to be thick and it has to have real flavours. I absolutely hate the fake flavoured milkshakes that you get in the fast-food chains. I love strawberry but synthetic strawberry flavour is revolting. The only thing

The recipe I'm sharing today is a beautiful, spicy, marinated pork tenderloin dish, perfect for a weeknight dinner or an alternative Sunday roast. I had never eaten pork tenderloin until two years ago when my parents started raving about it. My dad kept telling me how he had got these pork fillets for amazing prices at Asda and how they were delicious roasted. I decided to try it, and he's right, it is delicious roasted! Pork tenderloin is a very lean meat and it marinates very well, especially if you slice it up into thick slices, so it can really soak up the flavours. I used a combination of chilli, honey, lemon, garlic, ginger and coriander. You can easily adjust the quantities to suit your own preferences, so add more chilli if you like a kick, add more honey if you like it sweet. If you are doing things last minute then you can leave the meat in the marinade for 20 mins and get away with it. Ideally though, 3-4 hours would let the flavours really get going. One thing you n

A little while back, I guest posted on 'Andrew in the Kitchen' as part of Andrew's #fdbloggerfriends series. You can find the post here: Chocolate Banana Caramel Cupcakes As part of the series, Andrew is now guest posting here! Read on to find out more about Andrew and his blog, and to get the recipe for his Strawberry Cheesecake Buns. Background As you can probably tell from my blog name, my name is Andrew and I blog about lots of food topics that grind my gears as well as post recipes at least once a week. I have very recently just turned 18 so while most 18 year olds spend the summer partying and drinking, I�m spending it posting on my food blog. But obviously university beckons next year and if all goes to plan, I will be starting a maths degree at Nottingham. In the future, I would love a career in food but while the book deals and the Bake Off appearance aren�t looking promising, teaching is what I would love to do. I specialise in baking rather than cooking; I love

Warm Smoky Bacon Couscous Salad- a warm couscous salad with fresh tomatoes, smoky bacon and smoked paprika. Makes a nice lunch or BBQ side dish. Jump to Recipe I am constantly looking for new things to have for work lunches, especially now my husband regularly works away and needs a packed lunch to take with him. I am very into couscous right now, because it feels summery and a bit lighter than pasta. The key thing with couscous is that, like many grains, you need to add lots of flavour to really make it work. It can be terribly bland otherwise. I wanted to add smoky flavours to this and serve it as a warm salad, so I added smoky bacon and smoked paprika along with fresh tomatoes into the giant couscous. The sweetness of the tomatoes went really well with the smokiness of the bacon. It's lovely warm, served fresh from the pan, but my husband liked it cold as well. As with most grains, make sure you cool this quickly to be safe, and then keep cool. If you do that, it will be safe to

Today I am sharing an Apricot Cake recipe. Apricots are a bit of an under-rated fruit, I think, but I love their subtle flavour and their bright colour! They are amazing as a cooked fruit too. Have you ever had an apricot pie? You've really missed out if not! The good thing about cooking the apricots is that it intensifies the flavour; you really don't need any added sugar most of the time. This is a simple apricot cake with the addition of ginger icing to give it a subtle kick. It's not an overly sweet indulgent cake, so it's perfect for people who don't have a really sweet tooth. It could easily be left naked and un-iced if that's your preference. It makes a nice change from chocolate or lemon and a great alternative to my mango and coconut cake ( Mango and Coconut Loafcake ). Make sure that you chop your fresh apricots up quite small, or you will get big soggy patches in your cake. You'll notice that it cooks at a low temperature. That is so the apricot

Tuna Crunch Pasta Salad- a twist on the classic tuna mayo with sweetcorn. Chopped fresh peppers and spring onion add some crunch to this summer recipe. It makes a quick and easy lunch and is Slimming World Friendly. Jump to Recipe Pasta salads get quite a bad rap at times- gloopy, bland and so on, but I love them, especially in summer. It took me a few years to realise how much I loved them though, due to bad experiences at school. This was because there were often pasta salads served in the summer and they were truly revolting; very sweet and always tasted the same, no matter what the ingredients were. I found out later that they had been making the pasta salads with salad cream... I know, the very idea is revolting. Can't believe I ever managed to eat it! Pasta salads can be absolutely delicious, if you get the balance right (and don't use salad cream!) Given that pasta is soft, it works best if you balance that with some other firmer textures. For this pasta salad, I wanted

Home-Made Fish and Chips- a healthier way to have fish and chips, with home-made breadcrumbed cod and home-made oven chips. Fish and chips is just essential British food. There's something very comforting about it, perhaps because it reminds me of childhood holidays, eating fish and chips out of the paper on the seafront, and university, eating chips on the way home from the pub! The trouble is that, like most delicious foods, and definitely most take-aways, fish and chips are not great for those trying to lose weight or live a healthier lifestyle. At least, not in their traditional, yummy, crispy, deep-fried form. So what to do if you want to reduce those calories a wee bit? Well, the first thing is to make it at home so you can keep it healthy and the second is to find ways to reduce the oil right down. There are two options for the fish- batter or breadcrumbs. Home-made fish and chips are far easier to make with breadcrumbs instead of batter, so that's what I use. Breadcrum