Farmersgirl Kitchen Cook, Eat, Enjoy! Sun, 20 Aug 2017 20:14:43 +0000 en-GB hourly 1 100427640 How to make Brilliant Blender Banana Bread Sun, 20 Aug 2017 15:07:39 +0000 How to make Brilliant Blender Banana Bread Brilliant Blender Banana Bread is the ideal way to use those over ripe bananas in your fruit bowl.  I’ve been making this recipe

The post How to make Brilliant Blender Banana Bread appeared first on Farmersgirl Kitchen.

How to make Brilliant Blender Banana Bread

Brilliant Blender Banana Bread is the ideal way to use those over ripe bananas in your fruit bowl.  I’ve been making this recipe for Banana Bread for 10 years and it has never disappointed.  I thought I’d see if I could make it even easier by making it in the Optimum Compact Nutri Force Extractor – High Performance 8 piece Personal Blender Set.

I’ll tell you more about the Optimum Compact Nutri Force Extractor in a moment, but first, let’s talk about Brilliant Blender Banana Bread!

All the ingredients for Brilliant Blender Banana Bread

Here are the ingredients you are going to need to make the Brilliant Blender Banana Bread: Three very ripe bananas, two eggs, butter, raisins, sugar, bicarbonate of soda, cinnamon and self-raising flour.  This is all you need, just pop them in the blender in the order I’ve outlined in the recipe, pour into your tin and bake and after 45 minutes you will have a loaf cake full of flavour, and very moreish.  It will keep for several days wrapped in foil, if you don’t eat it all first.  Once its completely cold, you can slice it and open freeze the slices, then take one out whenever you fancy something sweet.  

You can even warm a slice of Brilliant Blender Banana Bread in the microwave for 20 seconds and top with ice cream, sliced banana and toffee sauce for a fabulous dessert  

About the Optimum Compact Nutri Force Extractor – High Performance 8 Piece Personal Blender 

Brilliant Blender Banana Bread with the Nutriforce Extractor Personal Blender

I’m really excited to tell you about the Optimum Compact Nutri Force Extractor. I have reviewed quite a few of the Optimum family of products you can catch up with my recipes and views on the G2.3 Platinum Induction Blender, the Optimum P200 Dehydrator, and the HealthyFry Airfryer.  All of the Froothie Optimum products are really high-powered and turned out results that were better than I ever expected.  

The Optimum Compact Nutri Force Extractor looks very much like other personal blenders but with 1000w of power at your fingertips you can whizz up your breakfast smoothie in 50 seconds.  Not only that, the Optimum Compact Nutri Force Extractor comes with both a 1 litre and a 450 ml cup.  There are two stay fresh travel lids, a flip-top lid and a removable cup handle too, perfect for smoothies on the go.

The Nutriforce Extractor Personal Blender is Brilliant for grinding spices as well as making Brilliant Banana Bread

The Optimum Nutri Force Extractor comes with two blades, the extractor blade and the grinder blade. I was hugely impressed by the grinding blade, you can grind coffee beans, spices, beans and rice, it’s so quick and easy.  You can instantly make your own spice mixes, so much better made fresh.  

Here’s a full list of the functions of the Optimum Compact Nutri Force Extractor: 

    • Fruit smoothies The Optimum is designed to make the best fruit smoothies in both domestic and commercial environments, crushing ice and fruits in seconds.
    • Green smoothies Kale, lettuce, celery, spinach, mints, cucumber, bananas or carrots, the Optimum will make sure your green smoothie is smooth and not fibrous.
    • Grinding nuts and grains The Optimum’s 6-blade assembly allows it to easily grind whole grains, beans and rice, and knead bread dough for the oven.
    • Crushes ice The commercial-grade 3 horse-power motor allows the Optimum to crush large quantities of ice in seconds, perfect for smoothies, slushies and ice cream.
    • Nut butters Chocolate hazelnut, peanut butter, almond butter… you name it! The Optimum will make the most delicious preservative-free nut butters, using only one ingredient.
    • Nut milks Mix the nuts with some water, blend, filter and serve for a natural dairy-free bowl of milk and cereal.
    • Ice cream from frozen fruits The Optimum turns your favorite fruits into a fat-free, preservative-free, beautiful guilt-free bowl of ice cream.
    • Spreads and dips Whether you prefer a silky smooth hummus dip or a chunky tomato salsa, the Optimum is here to help, offering you a range of dips and spreads to choose from.
    • Fresh fruit juices The Optimum is able to easily blend whole fruits and vegetables, unpeeled and uncut, creating a healthy juice full of fibre. Best of all… nothing is wasted, so cleaning is quick and easy.
    • Cocktails Cocktails can be prepared shaken, stirred or blended with ice for a frozen treat in seconds.

I’m fortunate to have quite a lot of space in my kitchen but if you are short of space, this is the blender for you, it’s neat and tidy and already has become my first choice for speedy blending. The video below shows you exactly how the Optimum Compact Nutri Force Extractor works and how versatile it is. 


  • 1L Tritan BPA-free cup
  • 450ml Tritan BPA-free cup
  • Extractor blade
  • Grinder blade
  • Stay-fresh travel lids x 2
  • Flip-top lid
  • User manual
  • 30 Day Money Back Guarantee – Includes Return Postage!
  • Access to expert support team
  • Comprehensive warranty

The Optimum Nutri Force Extractor is priced at £179 but at the time of publication is available to purchase for £99, a saving of £80.  

I can offer you  FREE DELIVERY simply buy via my affiliate link (I receive a small amount of commission if you do this, which helps to support Farmersgirl Kitchen) and add 3116 FREE AMBASSADOR DELIVERY in the comments box.

How to make Brilliant Blender Banana Bread in the Optimum Nutri Force Extractor

Brilliant Blender Banana Bread
Yields 8
Sure to be a crowd-pleaser, this Banana Bread is made in a blender, so quick and easy. It's a great addition to the tea table or for snacks and lunch boxes.
Write a review
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
  1. 110 g / 4oz softened butter
  2. 110 g / 4 oz soft brown sugar
  3. 2 medium eggs
  4. 3 very ripe bananas
  5. 225 g / 8 oz self-raising flour
  6. 1/2 tsp bicarbonate of soda
  7. 1 tsp cinnamon
  8. 140 g / 5 oz raisins
  1. Pre-heat the oven to 180 C/ 350 F
  2. Line a 900 g / 2 lb loaf tin with baking parchment or use a ready made loaf tin liner.
  3. Place the softened butter and sugar in the blender with two of the bananas.
  4. Blend on low for 30 - 40 seconds until thoroughly mixed.
  5. Add the eggs, half the flour, the bicarbonate of soda and the cinnamon.
  6. Blend on low for 20 seconds until mixed, open the blender and push down the mixture, then add the remaining flour.and blend for a further 10-20 seconds.
  7. Open the blender, push down the mixture and add the raisins and the other banana, lightly mashed with a fork, stir them in with a spatula - DO NOT BLEND!
  8. Pour the mixture into the prepared tin.
  9. Bake for 45 minutes or until a skewer inserted into the loaf comes out clean.
  10. Leave to cool completely and serve sliced as it is or with butter.
  1. To make without a blender, mash the bananas, mix together the butter and sugar add eggs and bananas, then the flour and bicarbonate of soda, mix until all combined. Add the raisins and spoon into the tin.
  2. If you don't like raisins you could add nuts or seeds. You can also leave all of these out of the loaf and it will still be delicious.
Farmersgirl Kitchen

Full of sticky sweetness: Brilliant Blender Banana Bread

It was so simple to make this Brilliant Blender Banana Bread, once you have all your ingredients gathered together, you just pop them in the 1 L cup and off you go!  Although the blade looks messy you will see that the base unit didn’t get any mixture on it, that’s because you are taking the sealed unit away from the electrics before opening. 

Bake up some Brilliant Blender Banana Bread

As you can see, the loaf rose perfectly and took on a beautiful golden brown colour, it really was super simple.  If you are new to baking then this recipe is a place to start. 


Disclosure: Froothie UK sent me the Optimum Compact Nutri Force Personal High Performance 8 Piece Blender Set to use and review at home. I have not been paid for this post and was not required to give the blender  a positive write up.  All opinions are my own.  Affiliate links included in this post.

How to make Brilliant Blender Banana Bread, it's so easy!


What’s your favourite blender recipe?


The post How to make Brilliant Blender Banana Bread appeared first on Farmersgirl Kitchen.

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The top 10 most popular recipes – 10 years of Farmersgirl Kitchen Sun, 13 Aug 2017 18:36:18 +0000 What were you doing 10 years ago?  Me?  I was creating my blog. Farmersgirl Kitchen began 10 years ago on 14th August 2007 and to celebrate I thought I’d share

The post The top 10 most popular recipes – 10 years of Farmersgirl Kitchen appeared first on Farmersgirl Kitchen.

What were you doing 10 years ago?  Me?  I was creating my blog. Farmersgirl Kitchen began 10 years ago on 14th August 2007 and to celebrate I thought I’d share The Top 10 Most Popular Recipes from the last 10 years of Farmersgirl Kitchen.

Like many people starting out then, it was a way to celebrate my love of food and record the recipes that I liked to make. Farmersgirl Kitchen grew out of my involvement in a craft forum, I actually had two blogs, a craft blog and a cooking blog, but gradually it was the lure of food which won out.  It wasn’t until social media started to take off in 2009 that found an audience outside the forum and a community of like minded foodies who wanted to read about and talk about food.  Then I discovered that people actually wanted to make some of my recipes, it was a revelation. I had found my tribe!

I find it really interesting to see which recipes strike a chord and I’m always happy to answer any questions that you have about my recipes.  It’s particularly rewarding when you come back to tell me that you’ve made and enjoyed one of my recipes.  Anyway enough of all that and let me share with you…

The top 10 most popular recipes

1How to make Scotch Broth like a Scot

Top of the Pops was one of those recipes that I nearly didn’t post.  Scotch Broth is one of those recipes, that wasn’t even a recipe more of a way of life.  Growing up in Scotland, everyone makes Scotch Broth and they all make it slightly differently, the common denominator is the broth mix of dried peas, beans and lentils.  Perhaps it’s the familiarity and comfort factor, I’m not sure but Scotch Broth is rarely knocked off the top spot, even in summer.

Scotch Broth, a thick and warming soup

2. Rhubarb and Ginger Jam 

Rhubarb and Ginger Jam was one of the first jams I ever made.  I’ve been cooking and baking since I was a child, but when I reached about 14 or 15 years old, I started to get interested in making my own jam.  My mum and gran were the experts in making raspberry and strawberry jam, but I became the master of rhubarb jam, combining it with various different flavours.  Rhubarb and Ginger was the most successful and remains a real favourite with me and my family and definitely deserves a place in the Top 10 most popular recipes.


Rhubarb and Ginger Jam

3. Mary’s Tea Time Cake 

The Queen of Cakes, Mary Berry is a long time favourite of mine.  I found her baking recipes in the early 1980s when she wrote for a little magazine called Home & Freezer Digest, it’s a magazine that seems to have engendered a lot of affection and I get requests for lost recipes on a regular basis.  I had bound copies of the magazine but I got rid of them and now I wish I hadn’t! This recipe is from Good Food Magazine, it’s a straightforward tea loaf which uses store cupboard ingredients and, if you can keep it for a few days, it gets even better!

Mix up a Mary Berry Classic Tea Time Fruit Loaf

4. Tortilla Bake – leftover fajitas just got better 

I hate to waste food and this recipe was born out of the desire to repurpose leftover fajitas.  I stretched them out to make another meal by layering the tortillas with the leftover chicken, peppers and kidney beans, covering it with a mix of eggs and milk and topping with grated cheese.  The Tortilla Bake was featured in The Guardian, newspaper by Rachel Kelly of Marmaduke Scarlet, who was running the Dinner Doctor series all about great ways to use different kinds of leftovers. 

The best leftover recipe - Tortilla Bake

5. How to make Blackcurrant Jam

I have three or four blackcurrant bushes in my garden, it’s hard to see how many as they have all grown together.  Each year they yield several bowls of these little sharp blackcurrants packed full of vitamin C.  I always keep some to make a Summer Pudding or Summer Pudding Ice Lollies, but if it’s a good enough year I get enough blackcurrants to make a few pots of jam.  Blackcurrants are high in pectin, the agent which makes jam set, so it’s a really easy jam to make.  The sharpness of the berries contrasts with the sweetness of the sugar and makes a really delicious preserve. 

If you’ve never made jam before, this is a great recipe to start you off, it’s pretty much fail-safe. 

Picking Blackcurrants for jam making

6. Heavenly Meringues

There’s something really special about meringues sandwiched together with whipped cream.  They are a favourite of my mother and one of my daughters – in -law, so I often make them at Christmas.  They make a nice change from rich fruit cake and mince pies and, even better, you can make the meringue shells in advance and keep them in a tin.

A simple recipe for delicious cream filled meringues

7. White Currant Jelly-Jam 

One of my work colleagues has white currants in her garden and will bring me some in exchange for me providing her with some rhubarb earlier in the year.  We’ve been doing this for a few years, but this time I thought I would see if I could make some kind of jam or jelly with the white currants.  It seems that I am not alone in seeking recipes to use white currants as this is a popular post. 

Homemade White Currant Jelly Jam

8. Bola de Caco – Traditional Bread from Madeira

We visited the very beautiful island of Madeira in March 2015.  Every meal seemed to start with Bola de Caco made up as garlic bread.  After some extensive searching, I managed to find a recipe and was surprised to find that this traditional bread is made with sweet potatoes!  It’s quite simple to make and is made in a frying pan on the stove top, so it would be ideal to make if you have limited cooking facilities. 

We loved this traditional bread from Madeira, Bola de Caco is cooked in a pan on the stove

9. Low-Calorie Fish Pie

Fish Pie is a favourite in our house, there are lots of different ways to make it. This particular version uses cornflour and semi-skimmed milk to make the sauce which means that unlike a standard bechamel sauce,  no fat is required.  It still tastes great and when you are trying to cut back on fat and calories but you really crave comfort food, this Low-Calorie Fish Pie fills that spot perfectly.  

:Low Calorie Fish Pie Recipe - under 300 calories per portion

10. Slow Cooker Coconut Chicken Curry

I first received a Slow Cooker as a wedding present in 1981 but somehow never really got to grips with it and by 1985 it was history! My love for slow cooker cooking was revived in 2014 when I bought a new slow cooker and set up The Slow Cooked Challenge, a recipe linky which I ran on my own, then with Lucy of Baking Queen 74, until earlier this year when Lucy took over completely.  I learned so much from the Slow Cooked Challenge and it gave me the incentive to really learn how to use my slow cooker to the full.   Thanks should also go to Miss South for her fabulous book Slow Cooked, which taught me a lot of techniques that I was then able to adapt to my own recipes. 

Slow Cooker Coconut Chicken Curry is a really delicious mild, creamy curry which is very simple to make and it’s sure to be popular with all the family. 

Slow Cooker Chicken and Creamy Curry

The Next 10 Years? 

I hope you enjoyed the Top 10 most popular recipes at Farmersgirl Kitchen.  Ten years seem to have gone past very quickly but in that time there have been a lot of changes. There are many more social media platforms now than in 2017 and even those that were established have changed beyond recognition, so I expect the next ten years will bring just as many changes, if not more.  I’d like to think that I’ll still be sharing my passion for food and cooking in 2027 whether it is here on my blog or through some other media, but who knows? 

Faremrsgirl Kitchen is 10 years old - find out which are the top 10 most popular recipes


If you are not already following me on my social media channels then I’d love you to join me on Twitter, Facebook, Pinterest and Instagram.  If you don’t want to miss out on any of my content at Farmersgirl Kitchen, then please sign up for regular updates, recipes and news from the farm. You can sign up by leaving your email address in the box below.  

The post The top 10 most popular recipes – 10 years of Farmersgirl Kitchen appeared first on Farmersgirl Kitchen.

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Carrot Gingerbread – Veggie Desserts Thu, 03 Aug 2017 06:33:18 +0000 We’ve all heard of Carrot Cake and most of us absolutely love it, but Kate Hackworthy takes baking and making desserts with vegetables to a whole new level.  Today I’m

The post Carrot Gingerbread – Veggie Desserts appeared first on Farmersgirl Kitchen.

We’ve all heard of Carrot Cake and most of us absolutely love it, but Kate Hackworthy takes baking and making desserts with vegetables to a whole new level.  Today I’m sharing her Carrot Gingerbread recipe with you and a review of her first book: Veggie Desserts + Cakes: Carrot Cake and beyond.

Veggie Desserts + Cakes by Kate Hackworthy


About the Author

Food Writer Kate Hackworthy , of award-winning Veggie Desserts blog, combines her true passion for veg with a love of baking, with delicious results.  Kate puts vegetables into scrumptious cakes, muffins, biscuits, tarts brownies, pastries and even ice cream.  The book Veggie Desserts +Cakes is the culmination of years of hard work perfecting this unique take on baking which provides natural sweetness and extra nutrients with less sugar and fat required to make truly great tasting treats. 


The introduction provides an insight into why Kate chooses to bake and make desserts with vegetables, there is also half a page of practical notes to help you get the best from the recipes and what to look out for in terms of baking with vegetables.  I found these notes really useful and an insight into Kate’s skill and experience. 

The Recipes

The chapters are split into Cakes; Cupcakes; Cookies; Square + Traybakes; Pies + Pastries; Frozen desserts and More Sweet Treats, each of these chapters are filled with delicious options, consequently, it was tricky to pick out a few to highlight, however. my top 10 picks from Veggie Desserts + Cakes are:

  1. Pear and Parsnip Cake with Salted Honey Buttercream and Chocolate Ganache
  2. Cucumber and Lemon Cake with Gin Icing (yes, GIN icing!)
  3. Avocado Chocolate Cupcakes with Cherry Icing 
  4. Spiced Butternut Squash Muffins with Walnuts and Crystalized Ginger  
  5. Sweet Potato and Pecan Blondies
  6. Carrot Gingerbread
  7. Avocado Lime Tarts 
  8. Beetroot and Vanilla Sorbet
  9. Pumpkin and Almond Swirled Frozen Yogurt Bark 
  10. Sparkling Carrot Lemonade

Carrot Gingerbread 

For those of you who follow me on Instagram, you may have seen that I tasted the most incredible piece of carrot cake at The Hoebridge Cafe, Mellerstain House in the Scottish Borders, it was the moistest and most delicious piece of cake I’d had for a very long time.  I’m also a big fan of gingerbread, I used to make it often when my sons were at home, and it was a must to take on self-catering holidays along with a Dundee Cake.  

I was super excited to see that Kate had a recipe which combined these two brilliant cakes in her recipe for Carrot Gingerbread and I just had to make it. 

Carrot Gingerbread
Yields 20
Chunky slabs of rich, dark, spiced gingerbread made moist with grated carrots.
Write a review
  1. 200 g/7 oz/scant 1 cup unsalted butter, plus extra for greasing
  2. 200 g/7 oz scant 1 cup light soft brown sugar
  3. 200 g/7 oz/2/3 cup black treacle (molasses)
  4. 375 g/13 oz /3 cups plain (all purpose) flour
  5. 3 tsp ground ginger
  6. 2 tsp bicarbonate of soda (baking soda)
  7. 250 ml/ 8 1/2 fl oz/1 cup whole milk
  8. 150 g/5 1/4 oz (1 1/2 medium carrots, peeled and grated)
  9. 2 large free-range eggs, beaten
  10. 3 pieces of stem ginger in syrup, chopped
  1. Preheat the oven to 160C/140C fan/320F/gas 2.
  2. Grease and line a 23 x 30mm/9 x 12 in baking pan with baking parchment.
  3. Heat the butter, sugar and treacle in a pan, stirring until smooth and melted. Leave to cool slightly.
  4. Sift the flour, ginger and bicarbonate of soda into a large bowl.
  5. Stir in the milk, carrot, beaten egg, stem ginger and treacle mixture an stir to combine. Pour the mixture into the prepared pan and bake for 1 hour until well risen and springy in the middle.
  6. Leave to cool in the pan for a few minutes, then turn out onto a wire rack to cool completely before cutting into squares.
  1. For extra decadence serve with hot custard, whipped cream or vanilla ice cream
Farmersgirl Kitchen

Who is it for?

Do you enjoy baking and making desserts and like to try something a little different? If so this is probably a good choice for you and you would also love Veggie Desserts + Cakes if you are interested in reducing sugar while still enjoying a sweet treat then this is definitely the book for you. 


Innovative and interesting recipes laid out clearly and using ingredients that will be in your larder or fridge.  Really attractive and well-styled photographs 


There isn’t a photograph for every recipe which is what I prefer as I like to see what I’m aiming to make. 

The Verdict

I’ve long been a fan of Kate’s fabulous veggie desserts and cakes and it’s so nice to see them brought together in print.  The Carrot Gingerbread recipe I made was completely delicious and I’m sure that I will be pushing the boundaries of my baking and be making more Veggie Dessert + Cakes. 

Veggie Desserts +Cakes by Kate Hackworthy, Published by Pavillion, RRP £14.99

When Carrot Cake meets Gingerbread, it''s Carrot Gingerbread, sweet, spicy and sticky, so good!


Here are some other Gingerbread recipe ideas:

Mini Bundt Tin Gingerbreads with a delicious lemon glaze, a fun dessert for the holidays

Mini Gingerbreads with Lemon Glaze

Chocolate Gingerbread Cupcakes, dress them up with chocolate hearts for a perfect Valentine's Day gift

Chocolate Gingerbread Cupcakes

Sweet, sticky gingerbread slab, always a favourite recipe

Gingerbread Slab 

Little Gingerbread Cupcakes, with a sparkly topping

Gingerbread Cupcake Sparklers 

I would really recommend you to make the Carrot Gingerbread, it was so easy to make and has everything that a gingerbread should have, it’s sweet, sticky and with just enough ginger to satisfy the most discerning gingerbread lover, it also went down very well with all of my family from age 4 to 94!

Read more reviews and recipes from Veggie Desserts + Cakes by Katherine Hackworthy

Chocolate Cauliflower Lollies – Recipes from a Pantry (includes GIVEAWAY)

Cavalo Nero and Orange Cupcakes – The Hedgecombers

Beetroot and Vanilla Sorbet – Natural Kitchen Adventures

Avocado Lime Tarts – The Veg Space (includes GIVEAWAY)

Carrot Gingerbread  – Ren Behan 

Pumpkin Cupcakes with Avocado Icing – United Cakedom 

Kale Apple Cake – Tin & Thyme

Courgette & Poppyseed Loaf – Family, Friends, Food

Spinach & Strawberry Swiss Roll – Foodie Quine

Courgette & Poppyseed Loaf – Baking Queen 74

Kale & Apple Cake – Food to Glow

Pea and Vanilla Cake with Lemon Icing – Elizabeth’s Kitchen Diary

Pea and Mint Cupcakes with Rosewater Buttercream– Kavey Eats 

Blackbean Chocolate  Brownies – Heidi Roberts Kitchen Talk 


Kate has done a round up of the ‘Virtual Book Launch’ with some really lovely comments and links to all of us who were involved.  Please do visit and leave her some love. 

The post Carrot Gingerbread – Veggie Desserts appeared first on Farmersgirl Kitchen.

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Fantastic Falafel Waffles from Naturally Nourished Sun, 23 Jul 2017 18:39:19 +0000 Naturally Nourished is the latest inventive vegetarian recipe book from Sarah Britton and I’m going to tell you a little about it and share with you the recipe for Fantastic

The post Fantastic Falafel Waffles from Naturally Nourished appeared first on Farmersgirl Kitchen.

Naturally Nourished is the latest inventive vegetarian recipe book from Sarah Britton and I’m going to tell you a little about it and share with you the recipe for Fantastic Falafel Waffles.

Following the publication of My New Roots, one of the most common requests from her fans was for wholesome, nutrient-rich recipes that come together in a snap with ingredients found in your local shop rather than a speciality store. Sarah responded with Naturally Nourished, featuring 100 new recipes for inspired week night cooking.

Fantastic Falafel Waffles from Naturally Nourised by Sarah Britton (review)

About the author

Sarah Britton is the acclaimed holistic nutritionist, writer and photographer behind the cookbook My New Roots and the popular healthy foods blog of the same name, which won a 2014 Saveur “Best Food Blog” award. 


Learn about Sarah and her food philosophy which is all about simplifying things in the kitchen and tackles food waste.  I loved the way most recipes have a ‘rollover’ note, so if you cook a bit more of one ingredient you then use it in another recipe, that’s my kind of cooking. 

The Chapters

Each chapter opens with a ‘3 ways’ recipe providing a base recipe that you can easily change, this is a great way for less confident cooks to start experimenting. Sarah also introduces the concept of building blocks with foundations of grains, legumes or vegetables, then using other ingredients to make it more interesting and give it some flair.  This is another great technique which helps you to build your own meal ideas.

The Recipes

The book is divided into the following recipe chapters: Satisfying Soups; Sumptuous Salads; Nourishing Mains; Simple Sides and Small Plates; Savoury and Sweet Snacks.  

Here are few of the recipes which really stood out for me

  • 3 Ways Minestrone, Ginger-Lemon Split Pea Soup
  • Grilled Caesar Salad, Ginger Pickled Carrot Lentil Salad
  • Stuffed Sweet Potato 3 Ways, Fantastic Falafel Waffles (recipe below), Cool It Noodle Salad
  • Roasted Radishes and Avocado, Baked Feta
  • Stone Fruit Ginger Salsa, Carrot Cumin Firecrackers
  • Coconut Cardamom Blueberry Snack Cake, Toasted Walnut Brownie Bites 3 Ways


Fantastic Falafel Waffles

Fantastic Falafel Waffles
Yields 10
These fabulous Falafel Waffles are just so delicious, the secret is to use raw chickpeas. Be sure to start 24 hours before you want to eat!
Write a review
Cook Time
20 min
Cook Time
20 min
  1. 400 g /14 oz dried chickpeas
  2. 3 tbsp freshly squeezed lemon juice or apple cider vinegar
  3. 115 g/4 oz gluten-free rolled oats
  4. 2 garlic cloves
  5. 15 g /1/2 oz chopped fresh leaf parsley
  6. 20 g/3/4 oz chopped fresh coriander leaves and tender stems
  7. 1 1/2 tsp ground cumin
  8. 1 1/2 tsp ground cinnamon
  9. 2 tsp ground coriander
  10. 1 1/2 tsp fine sea salt
  11. 1 tsp freshly ground black pepper
  12. zest of a lemon
  13. Coconut oil for greasing the waffle iron
  14. 2 tbsp raw, unsalted sesame seeds
  15. Finely sliced red onion
  16. Avocado slices
  17. 2 handfuls of your favourite sprouts
  18. Crushed chilli flakes
  1. In a large bowl, cover the chickpeas with plenty of water and tablespoons of the lemon juice. Leave to soak for 24 hours, then drain and rinse them very well. Set aside.
  2. In a food processor, pulse the oats until a roughly textured flour forms. Transfer the oat flour to a bowl and set aside,. Without cleaning the processor, add the garlic and pulse to very finely chop. Add the chickpeas, chopped herbs, spices, salt, pepper, lemon zest and the remaining tablespoon of lemon juice. Pulse until the chickpeas are very finely chopped but not pasty. Transfer the contents to a large mixing bowl.
  3. Add the oat flour to the chickpea mixture and mix well, then add 4 tablespoons of water a spoonful at a time, stirring in between additions, until the dough holds together well when pressed.
  4. Heat a waffle iron to medium-high and preheat the oven to 95C/ 200 F/lowest possible gas mark. Brush the iron with a little coconut oil. Divide the falafel dough into 10-12 equal portions, gently packing each portion so that it holds together well, especially around the edges.
  5. Flatten out a portion and press it into the hot waffle iron with the back of a spatula, then lower the lid and cook the falafel until it is golden brown and crisp, anywhere from 5-10 minutes, depending on your iron.
  6. Transfer the falafel from the waffle iron to a baking paper-lined baking sheet and keep it in the warm oven until ready to serve. Repeat with the remaining portions, brushing the iron with more coconut oil, if necessary.
  7. While the waffles are cooking, heat a dry frying pan over a medium heat. Add the sesame seeds and toast, stirring frequently for 3-4 minutes, until fragrant and just beginning to pop. Remove from the heat.
  8. Serve the hot falafel waffles with the *Spicy Lime Slaw, Harissa Tahini Sauce, toasted sesame seeds, red onion, avocado, sprouts, chilli flakes and anything else you fancy!
  1. *Harissa Tahini Sauce and Spicy Lime Slaw (recipes in Naturally Nourished)
Farmersgirl Kitchen

Who is it for?

You don’t have to be a vegetarian to enjoy these super-delicious meal ideas, anyone who enjoys home cooked food is going to be inspired to try these recipes.  It is ideal for people who love to cook but who don’t feel confident enough to create their own recipes as Sarah provides a step-by-step plan to help create simple and tasty meals, the 3 ways recipes are great for this too. 


  • One of the things I like about Naturally Nourished are the introductions to the recipes, Sarah provides more than just a recipe you feel you have a friend in the kitchen too.
  • All the recipes are labelled for vegan, gluten-free, raw and grain-free making it easy to see which are suitable for your diet.  
  • The photographs are really mouthwatering and beautifully styled. 


Not all the recipes have photographs which is a little bit disappointing, as I like to have a photo for every recipe.  

The Verdict

I really like the Naturally Nourished style, the recipes are easy to follow and the additional information provided by Sarah makes every recipe an adventure full of possibilities and alternatives, just how I like it!

Naturally Nourished by Sarah Britton, published by Jacqui Small, RRP £20

Make Falafel Waffles and serve with avocado, red onion and Harissa Tahini Saiuce


For more recipes follow me on Pinterest at Farmersgirl Kitchen 

Join me on Facebook at Farmersgirl Kitchen 

Lots more recipes and photos on Instagram at FarmersgirlCook 

Follow on Twitter for lots of foodie news and recipes from me and my friends @FarmersgirlCook 

The post Fantastic Falafel Waffles from Naturally Nourished appeared first on Farmersgirl Kitchen.

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Avocado and Olive Salsa Thu, 13 Jul 2017 19:10:37 +0000 The sun is shining and what better way to enjoy the sunshine than to sit outside with a chilled glass of a delicious drink  and a bowl of this Avocado

The post Avocado and Olive Salsa appeared first on Farmersgirl Kitchen.

The sun is shining and what better way to enjoy the sunshine than to sit outside with a chilled glass of a delicious drink  and a bowl of this Avocado and Olive Salsa with HealthyFry Tortilla Chips.

Avocado and Olive Salsa with HealthyFry Tortilla Chips

I created this recipe for Avocado and Olive Salsa after finding a quarter full tub of mixed olives and a few stems of coriander in the fridge.  Further foraging and I discovered two very ripe avocados in the fruit bowl that would need to be used soon or they were going to spoil.  I always have fresh tomatoes, and keep tortillas or wraps in the freezer. 

Optimum HealthyFry Air Fryer

Having decided on making an Avocado and Olive Salsa, I wanted something to serve alongside, for scooping and dipping (no double dipping though -arrrghh!) So I thought I’d try making my own tortilla chips in my favourite kitchen gadget,  the Optimum HealthyFry.  The Optimum HealthyFry Air Fryer features hot air circulation (Rapid Air), ingredients are heated evenly from all sides allowing you to prepare fried food with no oil, while still maintaining the taste and texture of conventional fried foods.   As well as frying it works like a little mini oven and I use it for baking, reheating, I even cook burgers in it!

The Optimum HealthyFry Air Fryer is currently on SALE for £129 (Save £70) and as I’m a Froothie Ambassador you get free delivery in the UK!  Just you use my ambassador link to order your HealthyFry Air Fryer  simply type “3116” and “free ambassador delivery” in the comment section of the order. Delivery will be credited back to your card. 

You can add some sesame seeds with the oil, or perhaps a little salt or paprika, whatever you like, mix it up and try different flavours, it’s so easy to make these chips you can be really creative.  


Avocado and Olive Salsa with HealthyFry Tortilla Chips
Serves 2
A simple and delicious avocado, olive and tomato salsa served with healthy homemade tortilla chips.
Write a review
Prep Time
10 min
Cook Time
4 min
Total Time
14 min
Prep Time
10 min
Cook Time
4 min
Total Time
14 min
For the Salsa
  1. 2 ripe avocados, peeled and stoned
  2. 4 medium tomatoes or 8 cherry tomatoes, chopped
  3. 2 tbsp olives, sliced
  4. 2 tsp of the oil from the olives
  5. small bunch of coriander leaves, roughly chopped
For the Tortilla chips
  1. 2 large tortillas or wraps
  2. 1 tsp rapeseed oil
For the Salsa
  1. Cut the avocado into small chunks and place into a mixing bowl
  2. Cut the tomatoes into similar sized pieces and add to the bowl.
  3. Slice the olives add to the bowl with the 2 tsp of oil.
  4. Add the roughly chopped coriander (retaining a little for garnish) and mix gently
  5. Place into a serving dish and garnish with coriander leaves.
For the Tortilla Chips
  1. Pre-heat the HealthyFry
  2. Cut the tortillas into triangles with a pair of scissors or a knife.
  3. Place in a plastic bag with the oil and mix to give a light coating on all the tortilla pieces, alternately you can brush the tortillas lightly with oil before cutting
  4. Set the HealthyFry to 180C for 3 minutes and add the tortilla pieces
  5. Check after 2 minutes and move around with a heatproof spatula, then finish the 'frying'
  6. Once toasty brown, remove the tortilla chips to a cooling tray and leave to cool.
  1. Serve the tortilla chips with the salsa and a chilled glass of wine, lager, iced tea, whatever takes your fancy!
  2. If you don't have a Healthyfry, then you can bake the tortilla chips on a baking sheet in the oven at the same temperature but you might need to bake them a little longer.
Farmersgirl Kitchen
When the sun is shining there's nothing nicer than a bowl of Avocado and Olive Salsa with some HealthyFry Tortilla Chips to dip into the bowl.

More great Salsa recipes from Top UK bloggers 

Papaya Salsa from Tin & Thyme 

Radish and Lime Salsa from Supper in the Suburbs

Sweetcorn Salsa from Hungry Healthy Happy 

Watercress Salsa Verde from Hedgecombers 

Oeufs en Cocotte with Spicy Salsa from Hedgecombers 

Summer calls out for Avocado and Olive Salsa with HealthyFry Tortilla Chips

Disclosure: Froothie UK sent me the Optimum HealthyFry Air Fryer to use and review at home. I have not been paid for this post and was not required to give the HealthyFry a positive write-up.  All opinions are my own.  Affiliate links included in this post, buying through a link will not cost you anymore, but I will get a small commission. This helps keep Farmersgirl Kitchen website online providing recipes and reviews for you.  

The post Avocado and Olive Salsa appeared first on Farmersgirl Kitchen.

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Honeysuckle and Meadowsweet Spritzer and other Summer Drinks Sat, 08 Jul 2017 21:35:01 +0000 Honeysuckle and Meadowsweet Spritzer and other Summer Drinks:  I love summer, don’t you?  It’s not just the warm days and lighter evenings, it has to be all about the fresh

The post Honeysuckle and Meadowsweet Spritzer and other Summer Drinks appeared first on Farmersgirl Kitchen.

Honeysuckle and Meadowsweet Spritzer and other Summer Drinks:  I love summer, don’t you?  It’s not just the warm days and lighter evenings, it has to be all about the fresh and delicious food and drinks that go along with those lazy summer days. 

Living on a farm means that I have access to many wildflowers in our hedgerows and I’m always looking for ways to include this free foraged produce into my recipes.  Meadowsweet and Honeysuckle are at their peak at around the same time, in high summer, they both have a beautiful scent as well as lovely flowers.  I’ve made a Honeysuckle simple syrup before, but have never managed to gather up some Meadowsweet, which is shocking really as it is my favourite hedgerow flower of all! 

Foraging to Meadowsweet and Honeysuckle

We have reduced the amount of alcohol we drink and enjoy trying different types of soft drink.  There are lots of recipes for elderflower drinks, but not so many for other foraged wildflowers, the flavour is similar, light and floral but it definitely has a recognisable flavour all of its own.  I’d really recommend you try it, and the basic recipe can be used with many other flowers, try dandelion, rose or lavender.   All of these syrups would make a great spritzer and you can choose whether you fizz it up with sparkling water or a sparkling wine like prosecco or cava.  I’d really recommend you try this Honeysuckle and Meadowsweet Spritzer, so get out into the countryside and see what you can forage. 

Honeysuckle and Meadowsweet Spritzer
A delicious floral simple syrup made with summer hedgerow foraged honeysuckle and meadowsweet flowers.
Write a review
Total Time
1 hr
Total Time
1 hr
  1. 300 g of sugar
  2. 200 ml of water
  3. 200 g of mixed Honeysuckle and Meadowsweet flowers
  4. Juice of 1 lemon
  5. Sparkling water or sparkling wine
To make the syrup
  1. Dissolve sugar in water over medium heat, stirring occasionally, until it reaches a simmer.
  2. Remove as much of the stems as possible and place the flowers in a glass or ceramic bowl.
  3. Pour hot syrup over top and let stand for at least 30 minutes.
  4. Add the juice of a lemon.
  5. Strain the mixture and discard the flowers.
  6. Pour into bottles and chill in the fridge, keep in the fridge for up to one month.
To make the spritzer
  1. Pour about 2 tbsp into a glass and top up with sparkling water or sparkling wine to taste.
  1. The Honeysuckle and Meadowsweet syrup can also be used to macerate soft fruits such as strawberries and peaches and adds a lovely flavour or it can be poured over ice cream.
Adapted from Cooking with Flowers by Miche Bacher
Adapted from Cooking with Flowers by Miche Bacher
Farmersgirl Kitchen
Make your own Honeysuckle and Meadowsweet syrup, add sparkling water or wine and you have a summer spritzer


Iced Tea

Another favourite summer drink is Iced Tea.  I really love tea and enjoy it both hot and chilled, but in the summer Iced Tea is just so refreshing and the great bonus is that it is so low in calories, as long as you don’t add sugar of course!    I’d like to tell you about the Adagio Iced Tea blends they are made with fresh leaves, not powders or poor-quality tea bags.  All you need to do is place the premeasured pouch (similar to a teabag, just bigger) in a jug of water and refrigerate overnight. For quicker preparation, you can steep in hot water for five minutes and add ice.  Adagio has a range of black, green, oolong, white and herbal tea flavours. Each pouch makes about 1 litre of iced tea. Enjoy the superior taste of freshly brewed tea.

Iced Peach Oolong Tea with summer fruits and mint

The tea in the photograph is Peach Oolong Iced Tea from Adagio, it has a light fruit flavour that doesn’t overwhelm the delicate tea flavour.  I added some strawberries, peach slices and fresh mint to the chilled tea to make a pretty and festive looking summer drink. 

Cold brew Iced Peach Oolong Tea

Check out the full range of teas from Adagio, black tea, green tea, chai, oolong, flavoured teas, decaf, herbal and rooibos.  There’s something for everyone and they are all available to order online. 

High quality teas from Adagio, order online


Cold Press Fruit Juice and Coconut Water 

I’m not a huge fan of coconut water straight up, but these fruit juice blends are really very delicious, they taste lighter than a straight fruit juice and the coconut water makes them really refreshing. 

Cold Press Fruit Juice Coconut Water, a refreshing summer drink

Created by the pioneering juice brand Coldpress, the two flavours, Blood Orange Mandarin and Raspberry Lemon Apple, are free from any added sugar and also have 35% less natural sugar than regular fruit juice. That also means they’re low in calories – 76/250ml bottle and 88/250ml respectively.

And, thanks to them being cold pressed, as opposed to being subjected to the brutal heat of pasteurisation, they’re ‘nutritionally dense’ – retaining far more of the nutrients and electrolytes found in both the fruit juice and coconut water, especially potassium, calcium and magnesium. 

Coldpress say these drinks are perfect for those who find ‘pure’ coconut water overpowering – and who are looking for less natural sugar from a fruit juice (they actually have 21% less calories than the same size serving of orange juice).

Raspberry Lemon Apple is a fruity blend of coconut water, raspberry, lemon, apple and – unusually – elderberry. This flavoursome drink has 88 calories per bottle, which is 21% less calories that the same size serving of orange juice and no added sugar. It also has an impressive 89% of your RDA of Vitamin C.

Blood Orange Mandarin is a naturally refreshing combination of coconut water, blood orange, mandarin, apple and lemon. With only 76 calories per bottle, it has 32% less calories than the same size serving of orange juice and no added sugar. One bottle contains 80% of your RDA of Vitamin C.

RRP:  £1.99 available at Boots. / @ColdpressJuices

Disclosure:  I received a selection of teas from Adagio Teas, and the Coldpress Coconut Water/Fruit blend drinks to review. 

Here are some other summer drinks from top UK bloggers:

Old Fashioned Lemonade– Fab Food 4 All

Fruity Iced Green Tea – Farmersgirl Kitchen 

Easy Tropical Sangria – Recipes from a Pantry

Summer Blush, a Gin and Prosecco Cocktail – Supper in the Suburbs

Cranberry Fizz – Lindy Wildsmith via Farmersgirl Kitchen 

Strawberry Rose Mint Fizz – Tin & Thyme

What’s your favourite summer drink?

The post Honeysuckle and Meadowsweet Spritzer and other Summer Drinks appeared first on Farmersgirl Kitchen.

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How to make Fresh Mint Chocolate Cake Sun, 11 Jun 2017 12:14:33 +0000 Chocolate and mint is a classic flavour combination, adding a little fresh mint and chopped chocolate to the buttercream for this Fresh Mint Chocolate Cake takes it to a whole

The post How to make Fresh Mint Chocolate Cake appeared first on Farmersgirl Kitchen.

Chocolate and mint is a classic flavour combination, adding a little fresh mint and chopped chocolate to the buttercream for this Fresh Mint Chocolate Cake takes it to a whole new minty level!

Add a little fresh mint to the buttercream on this Fresh Mint Chocolate Cake and take the flavours to a whole new level. PIN THIS IMAGE FOR LATER

My mother-in-law has a passion for chocolate mints, you can offer her pralines, truffles, cream centres or chocolate toffees but she would far rather have a chocolate mint.  Her birthday is in early June so my fresh mint plant has plenty of leaves and inspired me to make a celebratory Fresh Mint Chocolate Cake.

My mint plant was rescued from the front of a ruined cottage at the top of one of our fields.  It grew by the door of the cottage, and I like to think of it being planted there by the person who lived there.  I can just imagine someone coming out of the door to pick some mint to make mint sauce for their roast lamb.

If you don’t have any fresh mint, you can make the cake without it as it also has some peppermint essence in the buttercream, but the fresh mint seems to be enhanced by the peppermint essence and vice versa.

Fresh Mint Chocolate Cake
Serves 8
Rich chocolate cake, filled and covered with a mint and chocolate buttercream with a little bit of fresh mint zing!
Write a review
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
For the cake
  1. 100 g butter or soft margarine
  2. 100 g caster sugar
  3. 1 rounded tbsp of cocoa powder
  4. 2 tbsp hot water
  5. 2 large eggs, beaten
  6. 1 level tsp baking powder
For the icing/frosting to fill and cover
  1. 100g butter
  2. 375g icing (powdered) sugar, sieved
  3. 1 tsp peppermint essence
  4. 1/2 tsp vanilla extract
  5. Teeny tiny squeeze of green food colouring paste (optional)
  6. 1tbsp milk
  7. 50g dark chocolate, finely chopped
  8. 2 tsp very finely chopped fresh mint leaves
To make the cake
  1. Heat the oven to 180C/350C/Gas 4
  2. Grease and line the base of two 17.5cm (7in) sandwich tins
  3. Blend the cocoa powder in a bowl with the hot water and leave to cool.
  4. Put the butter, sugar, flour, baking powder and eggs in a large bowl, add the cooled chocolate mixture and, using an electric mixer, beat until smooth.
  5. Divide equally between the two tins, smooth the top, and shake or tap the tins to evenly distribute the mixture.
  6. Bake for 20-25 minutes until the sponges start to come away from the sides of the tins and spring back when the centre is pressed.
  7. Leave in the tin for 3-4 minutes, then turn onto a rack to cool. The cakes must be completely cool before icing, and even better if you can leave it till the next day.
For the buttercream
  1. Put the butter in a large bowl and beat until soft.
  2. Gradually add the icing sugar until it starts to come together then add the milk and flavourings. Beat again until you have a spreading consistency.
  3. Add the green colouring paste and beat until you have a consistent pale green colour.
  4. Finally add the chocolate and finely chopped fresh mint leaves and mix so they are distributed throughout the buttercream
  5. This quantity will fill the sandwich cake and cover the top and sides. No further decoration is really needed but you could add some chocolate curls and as sprig of fresh mint.
  1. Tip: To smooth the buttercream, keep a mug or jug of hot water beside you and regularly dip your metal palette knife (or other flat knife) into the hot water, dry on kitchen paper and when you are spreading on the buttercreamthe heat in the knife will help to slightly melt it giving a smooth finish.
Farmersgirl Kitchen
I hope you enjoy the Fresh Mint Chocolate Cake as much as my mother-in-law did and if you like the idea of adding herbs to your cakes, here are some more recipes from top UK food bloggers:

Lemon, Lavender and Almond Cake (Gluten Free) – Food Family Friends 

Olive Oil, Orange and Oregano Cake – Fuss Free Flavours

Chamomile Cake with Salted Honey Buttercream – Veggie Desserts 

Thyme for Lemon Cake – Thinly Spread 

Lavender Honey Cake – Tin & Thyme

Apple and Thyme Cake – Tin & Thyme

We should Cocoa

I’m entering the Fresh Mint Chocolate Cake for We Should Cocoa, the monthly link up for recipes using chocolate and cocoa.  We Should Cocoa is run by Choclette at Tin & Thyme, why not visit and see all the lovely recipes there? 

Fresh Mint Chocolate Cake

The post How to make Fresh Mint Chocolate Cake appeared first on Farmersgirl Kitchen.

]]> 29 9168
Food Magazine Heaven with Readly Thu, 08 Jun 2017 17:39:26 +0000 Do you love food magazines?     Let me tell you about how you can save on your food magazines with a  subscription from Readly, read on to find out how

The post Food Magazine Heaven with Readly appeared first on Farmersgirl Kitchen.

Do you love food magazines?    
Let me tell you about how you can save on your food magazines with a  subscription from Readly, read on to find out how you can try it for FREE.  Readly is the new way of reading magazines on tablets and smartphones, and it really is food magazine heaven!  Let me ask you how many magazines do you buy each month? I used to buy at least two, sometimes three food magazines costing around £4.50 each, now with my Readly subscription I have access to over 2000 magazines and their back issues for only £7.99 per month. 

So how does this food magazine heaven work? 

Readly is a monthly subscription of £7.99, once you set up your account on the Readly website you can download the app to your phone or tablet and you are off and running (read on to find out how you can get a month’s free trial).  When I set my categories  Food and Drink was top of my priorities, but I also like to read photography magazines, home magazines,  craft magazines and gardening magazines and I can check out what is on TV as there are TV guides too. 

One of the great features about Readly is that you get FIVE separate accounts on one subscription so that, although you see the magazines in the categories you have chosen, each member your family can set up their own categories. When you open the app, you click to say who is reading and your own selection comes up.  I think that makes Readly even more of a bargain. 

Readly foodie magazine heaven categories
This only gives you a snapshot of the categories, there are many more for you to choose from and you can change them at any time. 
Readly Foodie Magazine Heaven recommended for you
Once your categories are set up, you can choose how to arrange your screen.  I like to have the magazines ‘Recommended for you’ running along the top and then below all of the magazines in my categories are shown.  To download a magazine you simply touch the little cloud with the arrow on it and it starts to download.
Readly Food Magazine Heaven downloaded magazines

You will see at the bottom of the Readly screen there are some little symbols:

  • The ‘magazine’ shows all the magazines in the categories you have chosen.  
  • The star is for your favourites. You can mark these and when a new issue is available you get a number next to the star, as you can see in this picture.  
  • The little ribbon is your bookmarks (more about this in the next picture).
  • The magazine with a ribbon in it is your ‘recently read’ magazines.
  • The cloud shows that these magazines have been downloaded.
Downloaded magazines can be read without having to have access to wifi which is ideal for me, as I often travel on trains that don’t provide free wifi. I would recommend that you clear out your magazines (remove from the device) once you have read them, or you can use a lot of storage on your tablet/phone. The back issues are still accessible, so you can go back and download them again.
 Search Function on Readly Magazine Heaven

You might have noticed in the previous picture that my downloaded magazines featured a US food magazine and a German food magazine.  I love to read food magazines from other countries and would always come home from holidays with two or three.  We don’t have access to any large newsagents or booksellers who stock these magazines and they are usually very expensive in the UK so, for me, this is a real bonus about using Readly.  I have enough French and German to work out the recipes and even looking at the photographs is inspiring.   So when you set up your categories think about the Country and the Language you want to set too, it’s all part of food magazine heaven! 

The Search function is really useful to find particular magazines and also to look for articles on a particular topic. Say you wanted to find out how to make a pavlova, you can put ‘pavlova’ into the search and if there are any magazines which mention pavlova, they will come up in a list below the search box, you then click on that article and the magazine downloads.

Bookmarked pages in Readly Foodie Magazine Heaven

But I like to save recipes from magazines, how can I mark them? 

This is where the bookmarks come into play.  If you find a recipe you want to make later or an article that you want to read, you add a bookmark and a box pops up for you to name your bookmark and it saves it.  When you want to access it again, you go to bookmarks and you can see all your bookmarks and open them up again!  You can see that I’ve recently bookmarked a lot of low calorie recipes to try and shift a few pounds,  and an article on creating a potted cottage garden. 

In fact, if you look closely, you will see that one of the recipes I bookmarked was for Slimline Margherita Pizza (top right) I made the recipe just the other week and it was delicious.

Slimline Margherita Pizza


You may have realised by now that I’m a huge fan of Readly, not only for the money that it saves me but also for the variety of magazines available.  I’ve always been a bit of magazine fan and Readly makes it really easy.  There is also the environmental aspect of online magazine reading, no more piles of old food magazines lurking under the desk.  I’ve recommended Readly to many of my friends and colleagues and they have been delighted by their subscription too. 

Doesn’t that sound like food magazine heaven?  You don’t need to take my word for it, you can find out for yourself because I can offer you one month’s free trial of Readly so you and your family can enjoy all your favourite magazines and try out the Readly experience. 

Get one month's free trial of Readly online magazine app


What’s your favourite food magazine? 

The post Food Magazine Heaven with Readly appeared first on Farmersgirl Kitchen.

]]> 12 8977
Smoked Salmon and Asparagus Tart Mon, 29 May 2017 17:44:37 +0000 Summer is definitely here, it’s time to bring out the salads and to eat al fresco.  This Smoked Salmon and Asparagus Tart is a delicious combination of smoked salmon, soured

The post Smoked Salmon and Asparagus Tart appeared first on Farmersgirl Kitchen.

Summer is definitely here, it’s time to bring out the salads and to eat al fresco.  This Smoked Salmon and Asparagus Tart is a delicious combination of smoked salmon, soured cream egg custard, and fresh asparagus spears. It’s ideal for summer lunches and picnics and would easily grace a summer buffet at a wedding or other occasion. 

Ingredients for Smoked Salmon and Asparagus Tart

It’s a fairly straightforward make, I made shortcrust pastry and baked it blind, but you could buy the pastry or even a ready made pastry case if you are not confident about pastry making or simply don’t have the time. 

Place the smoked salmon in the base of the blind baked tart

My preference would always be for Scottish smoked salmon, of course, but really any good quality smoked salmon with give that delicious smoky, salty taste that makes this tart so moreish. 


Top the smoked salmon with trimmed asparagus spears

Asparagus spears seem to be less expensive this year, supermarkets are stacking them high and selling them cheap, I just hope that doesn’t mean the farmers are struggling to make their profit margins and also that it doesn’t affect the quality.  These spears certainly seemed very fresh and the woody bottom of the stem broke off with a satisfactory snap!  

Pour the custard mixture into the pastry case

I used soured cream and a little milk with the eggs to make the custard that brings all these ingredients together into a tasty Smoked Salmon and Asparagus Tart.

Smoked Salmon and Asparagus Tart
Serves 6
A crisp pastry shell filled with smoked salmon, a soured cream custard and fresh green asparagus, ideal for summer eating.
Write a review
Prep Time
40 min
Cook Time
1 hr 10 min
Total Time
1 hr 50 min
Prep Time
40 min
Cook Time
1 hr 10 min
Total Time
1 hr 50 min
For the pastry case
  1. 225 g plain (all purpose) flour
  2. 110 g butter, diced
  3. 40 g lard or vegetable baking fat, diced
  4. 1/2 tsp salt
  5. 1 whole egg, beaten
For the filling
  1. 200g Scottish smoked salmon
  2. 250g asparagus
  3. 1 whole egg
  4. 2 egg yolks
  5. 200 ml soured cream
  6. 50 ml milk
  7. ground black pepper
To make the pastry
  1. Sift the flour into a bowl
  2. Rub the fats into the flour with your fingertips until they resemble breadcrumbs, or whizz it up in your food processor.
  3. Add the salt and the beaten egg and mix to a dough, adding a little cold water if necessary. Try not to handle the dough too much as this makes it tough.
  4. Wrap the pastry in clingfilm and refrigerate for 20-30 minutes.
  5. Roll out on a lightly floured work surface and use to line a 28 cm/11 inch loose-bottomed flan tin.
  6. Cover the pastry with greaseproof paper or foil and fill with baking beans or any raw dried beans.
  7. Bake in a pre-heated oven at 180C/350F/gas mark 4 for 20 minutes.
  8. Remove the beans and paper and return the pastry case to the oven for 5-10 minutes until lightly coloured.
  9. Leave to cool .
For the Filling
  1. Preheat the oven to 170 C/325 F/Gas mark 3
  2. Lay the smoked salmon in the base of the pastry case.
  3. Snap off the woody ends of the asparagus, simply bend the spear and it will snap off at the right place, lay the asparagus spears across the tart, alternating the direction of the heads.
  4. Beat the whole egg and egg yolks and add the soured cream and milk and blend together, add a few grinds of black pepper, no salt is required as the smoked salmon is quite salty.
  5. Place the flan tin onto a baking tray and gently pour the egg and cream mixture into the flan.
  6. Bake for 30-40 minutes or until set.
  1. Serve with salad or new potatoes and roasted cherry tomatoes.
Farmersgirl Kitchen

This delicious Smoked Salmon and Asparagus Tart is perfect for summer picnics and summer celebrations


If you would like to be kept up to date with recipes like this Smoked Salmon and Asparagus Tart then please subscribe (add your email to the box on the right)  to receive updates straight to your email inbox. 

Here are some other ideas for savoury tarts and quiche for summer eating from top UK bloggers: 

Sunny Picnic Quiches – Fab Food 4 All 

Pete’s Courgette, Blue Cheese, and Cherry Tomato Quiche – Kavey Eats

Creamy Courgette Puff Pastry Tart – Family, Friends, Food

Tomato, Black Olive, and Goat Cheese Galette – Foodie Quine

Three Allium Smoked Chilli Tart – Tin & Thyme

A slice of Smoked Salmon and Asparagus Tart


The post Smoked Salmon and Asparagus Tart appeared first on Farmersgirl Kitchen.

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The Paul Bradford Sugarcraft School and a Giveaway Wed, 24 May 2017 18:10:14 +0000 A beautifully decorated cake makes an outstanding centerpiece for any occasion. When my children were small I used to love to make them novelty cakes for their birthdays, unfortunately, I

The post The Paul Bradford Sugarcraft School and a Giveaway appeared first on Farmersgirl Kitchen.

A beautifully decorated cake makes an outstanding centerpiece for any occasion. When my children were small I used to love to make them novelty cakes for their birthdays, unfortunately, I couldn’t find any photographs to share with you because they are all pre-digital.  However, I know I would have found the online tutorials from Paul Bradford Sugarcraft School a brilliant resource to learn more about sugarcraft techniques and improve my cake decorating skills. 

Let me tell you a bit more about the Paul Bradford Sugarcraft School and how you can win one year’s Pro Membership:






Paul and David are partners in Paul Bradford Sugarcraft School. Their mission is to empower people to achieve their cake decorating dreams, by providing a huge selection of online cake decorating tutorials, a range of attended classes and a supportive community of cake decorators. This is backed by a wealth of business experience that can help you become a professional.

beautiful reindeer Christmas cake tutorial at Paul Bradford Sugarcraft School

In the Reindeer Cake online tutorial, you will learn how to decorate this beautiful Christmas cake.

About Paul Bradford

Inspired by his gran, Paul Bradford has always had a passion for cake decorating. Paul went to Edinburgh’s Telford College to learn baking and cake design and afterward went on to work at the long established Oliphant’s bakery in Linlithgow. Initially starting as a baker, Paul soon carved out a niche for himself in cake decorating.

Looking to enhance his skills, Paul moved to a well-established cake company in Glasgow in early 2001 and by 2002, he had the opportunity of starting his very own business.

Paul Bradford was a founding owner of  Truly Scrumptious Designer Cakes and now helps out as a consultant.  In 2011 Paul changed his focus from creating designer wedding cakes and birthday cakes to teaching how to make them via his cake decorating courses and tutorials.

His rise to fame has seen several appearances on TV and the opportunity to make cakes for celebrities such as the Bee Gees, famous footballers, and royalty both here in the UK and Prince Albert of Monaco. He then went on to teach classes which he thoroughly enjoyed and started to focus solely on. Now with his tutorials available online, he hopes to help even more individuals achieve their dream of becoming a professional cake decorator.

Paul Bradford Sugarcraft School Cupcake Tower

Online Tutorials

At Paul Bradford Sugarcraft School there is a range of tutorial packages, check out the FREE tutorials to give you an idea of how the tutorials work and to learn some basic cake decorating skills like making ganache and basic sugar paste skills.  

Free Membership includes: 

  • Over 150 Free Lessons
  • Step by Step video tutorials for all levels
  • Tuition from Paul Bradford

Premium Membership (£7.95 per month billed annually) includes:

  • Everything included in Free membership plus…
  • 307 Cake Decorating Courses
  • New detailed course every week
  • No contract, cancel anytime
  • Access to private PBSS Members Facebook Group
  • 15% discount on your first order

Pro Membership (£16.95 per month billed annually) includes: 

  • Everything included in the Free and Premium membership plus…
  • Over 100 Pro lessons
  • New Pro lesson added every week
  • Over 30 Pro tutorials
  • New Pro tutorial every month
  • Access to private Pro Facebook Group
  • Monthly live Q&A with Paul and David
  • Monthly Pro newsletter
  • 25% discount on your first order

Learn how to make this Dragon cake with an online tutorial from Paul Bradford Sugarcraft School


Paul Bradford Sugarcraft School also offers practical courses in their Sugarcraft School in Falkirk and around the UK, find out more about the courses, tutors, and locations.

Paul Bradford Sugarcraft School Pro Course Giveaway

I have one year’s Pro membership (worth £203) to GIVEAWAY to one lucky reader, follow the instructions on the Rafflecopter to enter. 

Terms and conditions apply. 

a Rafflecopter giveaway

Disclaimer: I am running this giveaway in good faith, I have not been paid and all opinions are my own.

The post The Paul Bradford Sugarcraft School and a Giveaway appeared first on Farmersgirl Kitchen.

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