Sunday, 19 October 2014

Savoury Oat Cakes

There are many types of oats such as Oats, Groats, Pinhead Oatmeal, Oat Bran, Jumbo Oats, Superfast Oats, Oatmeal and Organic Oats.They have a high fiber content, and they help remove cholesterol from the digestive system. High cholesterol levels correlate with the build up of plaques in blood vessel walls. If these plaques become damaged or grow too large, they can rupture, blocking a blood vessel and causing a heart attack, stroke, or blood clots elsewhere in the body. Lowering high cholesterol levels can therefore significantly reduce the risk of cardiovascular disease and stroke. 

Oats are an excellent source of manganese and molybdenum. They are also a very good source of phosphorus as well as a good source of copper, biotin, vitamin B1, magnesium, dietary fiber, chromium, zinc, and protein.
Mornflake is a company that sell a range of Oat based products, the range consists of different types of oats, Oatbran cereals, Muesli, porridge pots, cereal pots , oat bran and oat granola. I was sent a lovely hamper with some Mornflake products to try.

We have enjoyed the breakfast pots and I have also been baking with the oats. I found that Oats are very versatile and they are also great for adding to savoury dishes too. I created these spicy oatcakes for lunch and they were simply delicious.

print recipe

Savoury Oat Cakes

Savoury Oat cakes with a medley of vegetables.

  • 240g Organic Oats
  • 1 Medium carrot
  • 60g Frozen sweet corn
  • 30g Frozen Peas
  • 1 Medium Potato
  • 1 Small Onion
  • 1/2 teaspoon Fresh Ginger paste
  • 1/2 teaspoon Fresh chilli paste
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Chilli powder
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt

1. Peel the potato and carrot and grate them.2.Peel the onion and finely dice it.3. Add the potatoes, carrots, peas and sweetcorn to a glass bowl and add 2 tablespoons of water.Cover and microwave on high for 4 minutes until potato and carrots are cooked.4. Add 1 tablespoon oil to a frying pan and saute the onion on medium heat until it's translucent.5. Add the cooked vegetables to the onions, followed by the salt, green chilli paste, ginger paste, red chilli powder and lemon juice.6. Add the oats to the mixture and combine it on a low heat for 2 minutes until the vegetables, oats and spices are well mixes.You should not need to add any extra moisture as the vegetable mixture should be adequate to bind the oats.7. Once the mixture comes together, take it off the heat and allow to cool slightly.8. With wet hands, pinch lime sized balls from the mixture and roll into balls, Flatten to form round discs. Place on baking tray.9. Place the cakes into the fridge to chill for 30 minutes.10. Heat a griddle pan and brush it with oil. Place the oat cakes on the pan and brush them with a little oil. Cook the underside for 2-3 minutes after which flip them over to cook the top side for another 2-3 minutes. You should have nice griddle lines on them.11. Cook the remaining oat cakes on griddle.Serve the savoury oat cakes on a bed of green salad with a chilli dip.
Prep time: Cook time: Total time: Yield: 12

Monday, 13 October 2014

Pear and Spinach Smoothie.

I haven't posted my regular smoothie recipe for a while, that does not mean I have stopped making them and drinking them. On the contrary my family have gone smoothie made and each member is trying to out do the other by concocting unique smoothies. This is really pleasing me as they are trying new ingredients that I could have never got them to try. This pear and spinach green smoothie was created by my daughter and it really did turn out super delicious.Thanks to Optimum 9400, my angel in disguise who has converted my green veggie shy kids into smoothie junkies!!!

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Pear and Spinach Smoothie

Healthy and Delicious Vitamin packed smoothie.

  • 2 Ripe conference Pears
  • 1 handful Baby Spinach
  • 12 Seedless Green grapes
  • 1 tablespoon Honey
  • 10 Ice cubes
  • 100 ml Pear Juice

1. Place the grapes in the freezer overnight.2. Half the pears and remove the core and seeds, add them to the Optimum 9400 blender jug.3. Add the spinach, frozen grapes, ice cubes, pear Juice and honey and blend together on low speed, gradually increasing the speed for 1-2 minutes.4. Pour the green smoothie into serving glasses and serve chilled.
Prep time: Cook time: 0Total time: Yield: Serves 2

I made my smoothie in the Optimum 9400  blender, it is a great blender that will create amazing smoothies, ice creams, sorbets, smooths, nut milks  in a jiffy. It also grates, slices and grinds.

The Optimum 9400 is currently available at a special price of £ 329.00, it comes with a 30 day money back guarantee with free return postage of you are not totally satisfied with it. To read more about it and purchase one you can check my review here. 

If you decide that you want to purchase the  Optimum 9400 blender then please do order it from this link as you will get an extra two year warranty on it. Make sure you put in the comment box "special ambassador offer"

Saturday, 11 October 2014

Giveaway ~ Foodies Festival Christmas Old Truman Brewery – Spitalfields London

Foodies Festival Christmas

Old Truman Brewery – Spitalfields London 

November 28th, 29th and 30th 2014

 ‘Foodies Festival Christmas’ to be held at the Old Truman Brewery in Spitalfields London, 28th – 30th November 2014.

 Highlights of the event are:
  • Producers Grotto with Craft Beer Market and Pop-Up Breweries 
  • Pudding Hall  serving all types of sweet patisserie
  • Gingerbread House serving ginger beer and roasted ginger marshmallows.
  • Hands-on masterclasses in cake decorating, where you can personalise eatable treats to hang on the Christmas tree at home.
  • Carol singers
  • Elf cookery school
  • Christmas feasting table
  • Coffee Corner 
  • Cheese Village
A wonderful day out enjoying the Christmas atmosphere and ideal for sampling wonderful Christmas food, wines and beers. For event details and tickets click here.

Foodies festival have been very generous and have agreed to give 3 citrusspiceuk visitors a chance to win one pair of tickets each so that you too can join  in the Christmas festivities.

How To Enter:
  • Simply complete the Rafflecopter widget below to verify your entries
  • Entries can be via blog comment, Facebook, Twitter etc.
  • Leaving a blog comment is mandatory and failure to do so will void any other entries.
  • Closing date - 11th  November 2014 12.00 am
 *Terms and conditions
1. This competition is open to UK residents only who are over 18 years of age .
2. Complimentary tickets are valid for one day only at the London Show.
3. Tickets are non transferable. One pair of tickets per winner only.
4. Complimentary tickets obtained through this offer may not be duplicated.
5. All tickets will be scanned on entry to the show

How Rafflecopter works:

·        You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box.Please note your comment will not show immediately as it needs to be moderated however rest assured it will appear on the site, so carry on with rest of entries.
·        Login to Rafflecopter – click to see what the question is. Make a comment answering the question on the blog.
·        Go back to Rafflecopter and click the green button to tell me you have made a comment, this will unlock all the other options. All entries are checked to see that the mandatory question is answered, if its not all bonus entries will become void. 
·        Rafflecopter will tweet, like and follow on your behalf.
·        For information on how to find the URL of your tweet click here
·        For bonus entries you can return to this page and enter the daily bonus entries. 
·        If you are still unsure as to how Rafflecopter works please do check out this short video.

a Rafflecopter giveaway

Thursday, 9 October 2014

How to create a recipe box / card for your blogger blog.

Its been a little while since I posted a technical tutorial on this blog so today I am going to share how you can add a recipe box / card to your blog post. The reason one should add a recipe box is that it writes the recipe in microdata form which in turn makes the recipe easier to find across the internet.

How to create a recipe box / card for your blogger blog:

1. Go to any site such as photo bucket or image shack  and create an account where you can upload a photo and get a direct link to your recipe photo you want to use on your recipe card. Upload your photo and copy the direct url and keep a note of it  by pasting it in note pad. You will need this in step 2 at the very end.
2. Open a new tab in your browser and open  The Recipe Wiz
3. Fill the recipe box  tabs with the recipe instructions.

 3. Once you have entered all your recipe details , click on get microdata. Micro data code will look like this:

4. Copy the microdata code
5. Create a new post in blogger.
6. In blogger you need to have your post open in html format.

7. Once saved, your recipe card will have a photo of your recipe and all the instructions of your recipe written in microdata format finding it easier to find your recipe on the internet.
8.Your recipe card should look like this:

8. You can add additional text and photos above or below your microdata code if you wish to add more information or images in your post. However the microdata template will allow you to show one thumbnail picture only on your recipe card.

Wednesday, 1 October 2014

Announcing event~ In my VEG BOX ~ Peppers

The month of October  In my VEG BOX we shall have Peppers. This event is all about cooking with Peppers

To Participate:

1. Prepare any vegetarian recipe using Peppers (eggs allowed) please link your dish using the linky below by entering your Dish Name and Post URL
2. Please link this event announcement with your entry, this is mandatory.
3. Use of logo is not mandatory but it helps to spread the word if you can use it.
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
5. Please make sure that you follow this blog via googleplus, google friend connect or face book so that you can get regular updates of future events in this series and also so that you can receive notification of the round up of the event.
6.In the event of problem using linky you can email me the entry at

Please use this format:
Your Name: Recipe
Name Recipe URL
Image no larger than 300 pixels.

Tuesday, 30 September 2014

Cabbage and Peas curry

A speedy curry that's ready in less than 15 minutes, It is delicious with rice or chapatti. Normally I like my cabbage sliced paper this and cooked into a cabbage curry, however when I am in a hurry and need a speedy curry I cheat and throw the cabbage in my food processor and just shred it coarsely. Believe it or not  but cutting a vegetable in different shapes really makes the curry taste different too!!! I would say my favourite way is the arduous paper thin sliced cabbage curry but this shredded version is not bad either.

print recipe

Cabbage and Peas Curry

Delicious Peas and Cabbage curry cooked in less than 15 minutes.

  • 240g White Cabbage
  • 60g Frozen Peas
  • 1/2 teapoon Salt
  • 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Cumin powder
  • 1/4 teaspoon Coriander powder
  • 1 tablespoon Tomato puree
  • 1 tablespoon Olive oil
  • 1 pinch Mustard seeds


1.Cut the cabbage into quarters and place into the food processor and shred it coarsely.
2. Add the oil in a pan, when it is hot add the mustard seeds and wait for them to splutter.
3. Add the shredded cabbage and the peas followed by the salt, chilli powder, cumin powder, coriander powder and turmeric and toss the cabbage to cover it with the spices.
4. Salute the cabbage for 5- 7 minutes after which add the tomato purée and stir it into the cabbage. Sauté the cabbage for another 5 minutes, the cabbage should be cooked but still have a bite. Transfer to a serving dish.

Prep time: Cook time: Total time: Yield: Serves 2

Submitting to:
In my VEG BOX ~Cabbage
Event by citrusspiceuk  guest hosted by Motions and Emotions.

Saturday, 27 September 2014

Food Bloggers Meet at Le Restaurant de PAUL, London

Originating from a family of Charlemagne Mayot and his wife  who were agricultural workers in the Artois region of Northern France, opened  a small bakery located in rue de la Mackellerie in Croix, near Lille in 1989. Who was to know then that 125 years later with five generations the small bakery would grow and evolve into a chain of fantastic bakeries all over the world.  As the chain expanded Pauls introduced tea room and restaurants within their bakeries. Pauls continues to be a family owned company built on the foundations of time-honoured production methods passed down through five generations. A commitment shared in more than 25 countries today Paul bakeries have branches in London, Washington, Dubai, Tokyo, Singapore and Moscow. At Pauls you can drop in to pick up your lunch on the go, sit and enjoy a cup of coffee and a slice of cake or a lavish afternoon tea or even enjoy fine dining in their restaurant.

A group of my blogger friends and I were invited recently to sample the amazing cuisine at Le Restaurant de PAUL in Covent Garden. On arrival as we walked into the boulangerie and pâtisserie the sight and smells of the awesome cakes and bread had us all mesmerised. We were shown to or table in the back of the bakery, which was decorated in French style with beautiful vintage furniture, lights and paintings. The ambiance was very warm and welcoming. The menu is themed on traditional French home cooking and many of the dishes were inspired by this theme.  Being a vegetarian, I was a little worried that my choices would be limited however I was pleasantly surprised to see that there were quite a few dishes that were suitable for vegetarian.

For the starters  a couple of my friends and I chose to share the vegetarian sharing platters which consisted of vegetable crudités, pickled cauliflower, sautéed mushrooms, boiled eggs, dips and roasted Mediterranean vegetables. My other friends chose the charcuterie platters and the baked Camembert. 

The platters were beautifully presented on rustic chopping boards and I particularly loved the way they were placed on the tables on top of a set of condiment jars to add height , this is one idea I will definitely use at my next dinner party. The starters were served with a basket of assorted fresh warm French breads and cheese gougères.

For my main course I chose the Roasted Stuffed Pepper with Grilled Vegetables and Rice, the dish not only tasted delicious as it was perfectly seasoned but it was very colourful and pleasing to the eye too. My friends enjoyed Confit of Duck with Olives, Demi Poulet au Grain Rôti a L’Estragon, Toulouse Sausages with Mashed Potatoes and Bordelaise Sauce, and Sea bass with braised fennel and potato cakes, potato fries and mash. Everyone really enjoyed their main courses, which were accompanied with the house wine, sparkling and still water and juice. Everyone agreed that the food was cooked to perfection and was delicious.

Our final course was the dessert, we were spoilt for choice here but ultimately after much deliberation, I chose the Millefeuille ; thin layers of flaky pastry with delicious vanilla custard and strawberries, my friends enjoyed the Strawberry Frasier, coffee with macaroons and the amazing  Dark chocolate tart, all these desserts were washed down with piping hot coffee.

My friends that accompanied me for this meal were Sylvia, Karen, Tina, Manjiri, Bintu and Heidi. (You can see them all in the picture above) I had a wonderful time and would like to thank Fiona Maclean who put us in touch with the PR for Le Restaurant de PAUL in Covent Garden and to Karen for organising the meal.  The service, the food and the hospitality we received at Le Restaurant de PAUL was outstanding and its one place I will definitely revisit as now I am convinced that being a vegetarian I will have no problem eating there.
I was invited to Le Restaurant de PAUL in Covent Garden to enjoy their hospitality all the views and opinions in this review are my own.

You can see reviews of all the other bloggers at the meal below:
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