Competitions

Jerk Season!!

kitchen, london

The title is so accurate in many different contexts #LookingAtYouTrump- but I am of course referring to this years Caribbean Food Week

The CFW festival will return to Windrush Square in Brixton on 26th – 28th of August 2017.

In warm up to the festival, I whipped up a couple of meals using Caribbean favourites with a vegan, high protein low fat twist. Ackee and Mixed Bean Mash up for breakfast, Red Pea & Greens Coconut Soup for lunch and Jerk Breadfruit and vegetables for dinner!

So if you’re also feeling inspired, adventurous or simply hungry you should definitely pay a visit to the festival this weekend….

…. then what better way to digest your meal then dancing the night away at Notting Hill Carnival x

Bank Holiday weekend sorted :- D

BH xx

For more information visit:

www.gracefoods.co.uk

https://www.facebook.com/caribbeanfoodweek

@carribbeanfoodweek Instagram

And to get you in the mood 🙂

https://m.youtube.com/watch?v=sKNrCUHIPnM

 

 

 

 

 

 

 

Nude parsnip and pear soup

kitchen

It seems competition is the only way to get me to take pictures of my food and post them on the net.  This time it was the allure of my soup being made in bulk and delivered to my work place (a primary school) on the soup scooter.. oh the mayhem 🙂 !

A simple competition, create a soup using a Kallo stock cube then upload a picture on Instagram with the tag SoupScooter.

https://www.instagram.com/p/BDnyq4_HcEI/?taken-by=brixtonhousewife

So here’s my entry!  Wish me luck and why not enter too!  BHxx

4 shallots

3 large organic shallots 

1 large garlic clove

400g borlotti beans

1 Kallo vegetable stock cube

1 pear for decoration

Slice the shallots into thin discs and then fry on a low heat until golden. Dice and add the garlic. Crumble in stock cube and stir.  

Rinse and drain beans then add to the pan.  Mix together and place lid on pan for a couple of minutes.  Meanwhile wash and dice your parsnips.  Add the parsnips to the pan making sure they are covered in the stock and onions. Cook for a further two minutes then add 600ml of boiling water and allow to simmer until parsnips begin to soften. Remove from heat and garnish with a slice of pear, salt and pepper.

Hello Fresh! Hello discount!

kitchen

I’m not the best chef in the world.  This is no secret. But I have definitely improved since we subscribed to Hello Fresh almost a year ago.   Besides saving money, waste and cutting down on Take Aways Tuesdays (…Wednesday’s et al) a quite unexpected benefit has been my husbands willingness to experiment more in the kitchen!! ( Yes this may simply mean a willingness to cook and EAT vegetables- but that really is a big step in a world filled with kale and Cavalo Nero.. )

If you haven’t already tried Hello Fresh receive £20 off you first box by using this code:

z9GDYKF

Leave a comment on my Facebook page to be in with a chance to win a free box.

Good luck and Bom Apetite! Xx

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