Littlemummy.com

I love food. I love eating it, I love cooking it, I even love taking photos of it. So here’s my fantasy three course meal with accompanying drinks. This is also a meme so don’t forget to check if you’ve been tagged!
My pre dinner drink would be a Green Monkey cocktail which is vodka, midori, triple sec and tonic water. It’s a drink I discovered when I worked at a country club and is lovely, my second favourite cocktail in the world, read on to find …

Ages ago I was sent a huge pile of lovely Green and Black’s chocolate, I was going to wait until I’d eaten the whole lot before writing my post but I still have two whole bars left. No, I can’t believe how restrained I’ve been either!
Here’s what I thought of some of the flavours;
Dark 70% – Initial flavour is deep and bitter but by using the tasting techniques provided by Green and Blacks I actually experienced a new tangy almost fruity flavour.
White – I absolutely love the white chocolate, …

I like goats cheese but only the crumbly variety, welsh goats cheese is my favourite. I quite fancy trying this parsnip and goats cheese salad.

The actual name for this dish is ‘Chicken stuffed with mozzarella wrapped in Parma Ham with italian tomato sauce and seared asparagus’ which is a bit of a mouthful and way too long for the title box in wordpress. I made this for lunch on Wednesday and was gloating on twitter so I thought I’d share it with you.
The Sauce
The sauce can be used as a pizza base, pasta sauce or with chicken so my advice is to make a batch like I did.
Ingredients
2 x Cans of chopped tomatoes
Hand …

Well, here’s our effort. Certainly not the prettiest but maybe we’ll gain a few marks for the spotty plate from chief judge Englishmum.

I’ve made this a couple times now adjusting the recipe until I got this. Make sure when you cook the chicken that you wait until the skin has crisped up, nothing worse than flabby chicken skin.
Marinade the chicken for a couple of hours in the following, I used a pack of 12 large wings;
Cayenne or chilli powder – half teaspoon
Garlic – 3 or 4 cloves crushed
Coriander – Chop a handful
Cumin – half teaspoon
Chilli – quarter teaspoon (but add to taste)
Brown sugar – two teaspoons
Onion – chopped fine
Dried herbs …

I love our annual trip to Edinburgh’s Winter Wonderland. There’s ice skating, a big wheel and even a helter skelter but I don’t go for any of that, I go for the food. The German market and Highland market have the most delicious food, Alex and I made our pilgrimmage on Sunday.
As you approach the markets from Princes St (our equivalent of Oxford) you can see the twinkly lights and smell the sweet and savoury delights ahead. Ignore the naff van selling chips and candy floss and …

The winter is drawing in up here in Scotland and quite frankly it’s chanking. In a bid to introduce some heat into our lives I decided to drag the fondue set out and whip up a swiss fondue, and cos it’s like a bit romantic like, innit.
The recipe was pretty simple, or at least it should’ve been. I swirled around a ball of cheese in milky looking water wondering where it had all gone wrong, I tried to hide the unromantic mess from Alex but my folly was …

This is a slideshow of my chilli beef stir fry, very simple, very tasty.

One of my favourite things to do on christmas eve is cook lots of yummy picky bits, here’s a few things I’ll be making this year, not difficult but should be very tasty
Chicken Satay
100ml Soy
4tbsp Peanut butter
Chicken fillets
1. Heat soy and peanut butter in a pot, once it’s melded together leave to cool completely.
2. Pour marinade over chicken and leave for up to 24 hours.
3. Bake chicken for 15-20mins or until cooked.
4. Thread onto skewers and serve.
Coronation Chicken Vol au Vents
Mayonnaise
Curry Paste
Grapes
Chicken
Mango Chutney
Vol au …

This is a slideshow of our food at the Port Aventura theme park in Spain. This will appeal to the hardened foodies (englishmum). See below for details of the dishes.

Slide 1: Ribs, chips and side salad at The Steakhouse self serve restaurant in the Far West. Tasty but expensive, a bit cold by the time we sat down to eat.
Slide 2: Ham and cheese breaded fritter from the children’s counter at the Gold River evening buffet.
Slide 3: The worst creme brullee I’ve ever tasted and a …

This one is completely my own recipe made up of leftovers, it wasn’t perfect – please see possible improvements at the bottom
Ingredients
Slice of Crusty Brown Bread
Potato
Red Onion
Chorizo
Olive Oil
1. Par-boil diced potatoes.
2. Fry onions, add potatoes and chopped chorizo
3. Once everything is golden. Set aside.
4. Place the slice of bread into pan to toast in juices from chorizo and onions, add a little olive oil if necessary.
Serve toasted bread topped with chorizo hash.
Although tasty it was a little dry, I’d suggest either adding …

This recipe involves using a base roast tomato sauce which came about when I accidentally bought six punnets of tomatoes online. The base sauce can be frozen and used for any tomato based dish.
Base Sauce;
Roast Tomatoes
Salt
Sugar
Pepper
Olive Oil
Garlic
1. Line up tomatoes and garlic cloves, sprinkle with a teaspoon of sugar, a couple of teaspons of sea salt or rock salt, grind over some black pepper and coat with olive oil.
2. Roast at 180 degrees for an hour, or until tomatoes are soft.
3. Remove tomatoes and oil, blend, …