In just a matter of days it’s December, the last month of the year. What a fast year it has been. I am so glad I have the Christmas presents for the kids off the list. One less thing to worry about and I can now concentrate on the food. Every year we have a different mains for Christmas day dinner. It’s to keep the Irish as well as the German tradition. In Germany it’s common to have either, fish, goose or duck. I don’t like fish and I never tried goose so we rotate between duck and turkey each year for the last nine years.
The weather has gone a bit mad in the last two weeks. One time it’s warm and sunny and next thing you have to get the warmer coats out again. We are definitely in autumn now. Once it becomes colder outside, I love trying out new soups. Maybe it’s just me. In fact I am eating a lot of soups when we reach autumn.
Breakfast is the most important meal of the day. That’s what they say anyway. I do agree with it. I am trying to have a big breakfast each morning that is high in fibre such as cereal. I do get carried away with white bread sometimes though. I don’t think my stomach can take it.
There is a lack of recipe entries on my blog this year. It is actually a busy year. But I did manage to find another one that I would like to share with you. Of course it’s based on my usual quote “Easy peasy recipe”.
Since the Great British Bake Off has started again, two weeks ago we decided to create our own bake off in work. It started last week. It would be too much to have 10 different cakes on one day. Instead we agreed to have one bake off each week. The first one was last week. This week was my turn. Because it is easier for me to bake at the weekend, I made my cake on Sunday.
The theme I got was “Irish flavours”. This means you could actually bake any cake and just throw something Irish into it. I tried myself at making a Baileys Cheesecake that I found online. It’s non bake, which means it’s easy enough.
- 100g unsalted butter
- 250g digestive biscuits crushed
- 600g cream cheese
- 40ml Baileys
- 100g icing sugar
- 300ml double cream
- 100g Cadbury flakes
- Cocoa powder to dust
How to prepare
- Crush the biscuits (My son was the little helping hand)
- Melt the butter and mix into the biscuits until all the butter is absorbed.
- Press into the bottom of a large spring form tin, then refrigerate until set (at least an hour)
- To prepare the filling, lightly whip the cream cheese then beat in the Baileys and icing sugar.
- Whip the cream until stiff and crumble the flakes into it
- Whip the cream cheese with the icing sugar
- Fold the cream cheese mix into the whipped cream gently until fully combined
- Spoon the filling onto the biscuit base and smooth over the surface
- Refrigerate for at least two hours but ideally over night
- Once set remove and decorate with cocoa powder dusted over the top
The fact that I never made cheesecake before and I rarely bake, this turned out really well and it’s very tasty. My work colleagues all liked it too. We had 5 judges. The end result how everyone did won’t be until the end of October.
Organix Fruity Eggy Bread
Organix is celebrating Wake Up To Organic to help inspire mums and dads to get a great start to the day with their little ones. So why not shake up breakfast time and try something new like this simple and tasty eggy bread that’s nice and quick to whip up.
Top tip: Try starting the day with a relaxed breakfast together. Try not to rush – getting up 15 minutes earlier will make breakfast a far more relaxed affair.
Makes 1 Portion
Preparation and cooking time: under 20 minutes
Suitable from 12 months
• A splash of milk
• 1 egg
• 1 slice of wholemeal bread
• Fruit to top
1. Crack the egg into a bowl and whisk with a splash of milk.
2. Cut the bread into chunks, then soak in the egg mixture.
3. Fry the bread for a few minutes on each side and serve with a selection of fruits – in season ones tend to taste the best
Top with fruits, we love berries and banana slices, or try with halved cherry tomatoes for a savoury option.
For more breakfast recipes, baby and toddler advice and to download your free copy of the Organix Little Book of Good Food please visit www.organix.com. You can share your breakfast ideas, recipes, experiences and photos with other parents at #BabiesBreakfastClub.
I can’t believe I have actually never shared this recipe with you in the last 2 years of my blogging career. It’s a pasta salad dish which has been going for years in our family. Originally I came across it at a party when I was a child, maybe 12 or 13 years of age. My friends mother made it for her birthday party because we were having a BBQ outside. Ever since I am making this dish at least during the summer time, or when I feel like it.
It’s so easy to make and ready in no time.
• 500g Penne Pasta
• Half a glass of Hellmann’s Mayonnaise
• Tin of carrots
• Tin of peas
• Tin of sweetcorn
• 1x red pepper
Salt & Pepper to season
feeds 6-8 people
How to prepare:
• Cook pasta according to pack instructions
• In the mean time cut the pepper into small cubes, empty the tins of sweetcorn, peas and carrots into a strainer and rinse it
• Once pasta cooked, rinse the it with cold water until pasta is cool, then add pasta into a big bowl
• Add the sweetcorn, pea and carrots into the bowl of pasta
• Mix it all together and pour in the mayonnaise. Give it all a good mix again and season with salt and pepper to taste
• I normally put it into the fridge so it’s nice and cool and the mayonnaise sets better.
A few sausages from the BBQ goes well with it. I have mustard with it too but that’s a German preference of me.