Food & Drink
Summer’s definitely a great time for cocktails – OK, anytime is a great time for cocktails! However, some of them can be quite strong and if you’re including wine (maybe with a meal) it can add up. For those of us who are designated drivers, drinking lightweights or just want to cut back a little, why not try one of these ‘virgin’ cocktails? They’re tasty, look cool and are completely virtuous!
If you still want a cocktail but one that maybe doesn’t involve mixing several shots of alcohol in one glass, why not try this VERY tasty and refreshing Moscow Mule recipe? It has only one shot of Vodka and the rest is Ginger Beer and lime juice. I put a full sprig of mint in head first with the long stem sticking out of the glass to act as an impromptu stirring stick.
Who doesn’t love a spud? These little potato pyramids are a bit of a homage to Duchess Potatoes (pictured). There a bit fiddly to make but would be AMAZING for a dinner party!
Mindful Chef are a small business (just like us!) ensures you have healthy and delicious meals service that you can trust. Being mindful of what you eat can really change the way you look and feel, as well as improving your long-term health – so go ahead, you’re worth it!
Discount of 25% on your first box, simply use the promo code KNEADSMUST
Stews and casseroles both fill you up without emptying your wallet. We LOVE a good casserole because they’re nearly always easy to make, taste divine and provide loads of portions – so what’s not to like?
Here’s a really easy chicken casserole with a tasty Italian feel.
Typically, our last bank holiday weekend in August was a cold and rainy one here in London. There was nothing to be done but put on a cardigan and make a pot of one of my favourite soups – Corn Chowder. I posted it on my FB page and everyone wanted some! So, below is the easy-to-do recipe for all to see.
BTW, I use 2 fresh corncobs. If you have them, all you need to do is peel the corn and cut off the base, so the cob can sit upright on a chopping board or plate. With a sharp knife (and steady hand!), remove the kernels by carefully cutting downwards, top to bottom. Rotate the cob and cut again until you’re left with just the central stalk and a pile of kernels. I usually do it on a plate to catch the corn because it can go all over the place. I also tend to bulk up the soup with a thickener (I use the potato-based variety). Enjoy a bowl on its own or with some toast or crusty bread – Yummmmm!