Posts by: Kim Adams
Chocolate Smoothie Bowl
If you want to make your smoothies more exciting then a smoothie bowl is the way to go. This thicker option allows you to add a range of toppings. This chocolate smoothie bowl is good enough to double as a dessert and perfect with a crunchy granola topping.
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Tuna Meatballs
TUNA MEATBALLS
16/5/20180 Comments
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This week I have made the discovery that The Boy will try most things if they come shaped like a meatball. So, it will come as no surprise to learn that this week most of our meals have been accompanied by meatball like creations. Unfortunately trying and liking are two very different beasts. Vietnamese prawn and rice balls got a definite thumbs-down and he wasn’t too bothered about the lentil and mushroom balls. Tuna meatballs, however, were a completely different story. So, this recipe is a winner in our house….
These meatballs are gluten and dairy free, quick to put together and rely mainly on store-cupboard ingredients. The predominant taste is tuna. So if you have children that like tuna you are probably on safe ground. It’s a good way of getting children to eat walnuts. I’m a huge fan of this often overlooked nut. Walnuts are packed full of vitamins and minerals and a good source of omega 3. They have also been shown to help lower cholesterol.
Pyttipanna
Pyttipanna (pytt i panne, pyttipannu) is a Scandanavian dish that essentially means small pieces in a pan. This is one of my favourite breakfast options from the Scandi inspired Baltzersen’s café in Harrogate. This being week four of the COVID-19 lockdown here in the UK I’m now recreating some of my favourite café and restaurant dishes at home and this is one that is really worth sharing. The basis of this is cubes of fried potato, you can add pretty much anything to that so it’s easily adaptable to your individual requirements.
This Pyttipanna recipe is forgiving of so many variations – let me know how you personalise yours!
Rhubarb and Custard
Aren’t rhubarb and custard just the perfect combination? For me rhubarb and ginger crumble served up with a large dollop of custard is comfort food at it’s best. That said it’s not always the lightest and this is how I discovered this beauty of a rhubarb and custard recipe. Rhubarb is roasted in the oven and cooled then layered up with granola and chilled custard for a lighter, more refreshing take on a classic. Now clearly you could just take that serving suggestion and run with it for yourself but if you are up for making the custard and granola for yourself then read on.
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Harissa Mushrooms & Butter Bean Mash
I first came across butter bean mash as an alternative bangers and mash combo. Mashed by hand it has a slightly chewy texture when compared to potato (which I quite like) but a quick whizz in a food processor creates a wonderfully smooth, creamy mash. The pairing here with spicy vegetables elevates it to a whole new level.
When I was experimenting with this dish I tried a version which used strips of aubergine rather than mushroom. That worked well too – so if fungi aren’t your thing feel free to switch with a medium aubergine. I’m sticking with the mushrooms because this blog already has a heavy bias towards aubergine. Mushrooms also make for an easier alternative if you are looking for food for one