Multiple Sclerosis... affects more people than you realise!

MS - the mostly 'hidden' condition. I've been planning on writing a post about MS for a while, but just thought I'd squeeze this one in on behalf of my lovely friend.

She's an MS manager (not sufferer!) and leads a pretty normal life - well, as normal a life as a working Mum has anyway! She is slightly mad though, as this Saturday she's completing a sky-dive to fundraise for Multiple Sclerosis Society. They have been a lifeline for her throughout her journey and no doubt are a great help to others and their families too!

She's over half way to her target so if you feel that you can spare a couple of pounds or pennies to help her on her way, please support her crazy adventure here!

I'll do a full post soon as there are a few people that I know with the condition - from all walks of life so it shows that anyone could become a sufferer!

My closing line to you: DIG DEEP!!! (and good luck Linda!) xx

PS... I did forget to mention that Linda is afraid of heights!! This just proves my theory that she IS crazy!

Pea & bacon quiche - Recommended Recipe!

Pea & Bacon Quiche - serves about 6, takes 25 minutes to make, plus 15 minutes to chill and 50-55 minutes to cook.

Ingredients

For the pastry

225g plain flour

115g baking margarine or butter, cold and cut into small pieces

1 free range egg yolk

2-2 ½ tbsp water

For the filling

250g unsmoked back bacon, chopped into bitesized pieces

2 tsp olive oil

3 spring onions, trimmed and finely sliced

1 quantity of pea puree (recipe here)

3 free range eggs

100ml semi-skimmed milk (or cream)

80g fresh or frozen peas (shelled weight)

1 tbsp fresh mint leaves or basil, finely chopped (optional)

25g Parmesan, finely grated

Method

1. Preheat the oven to 180^oC/Gas 4. Grease a 20cm round tart tin. Put the flour into a bowl and rub the margarine into it to make fine breadcrumbs. Add the egg yolk and water and bring together to form a dough.
2. Roll out the pastry and use to line the tin. Prick the base with a fork and chill for 15 mins. Cover with baking paper and baking beans or rice and bake blind for 10 mins. Meanwhile, put the bacon on a tray and cook in the oven for 15mins. Remove the paper and beans and bake for 5 more mins.
3. Heat the oil in a pan and soften the onions for a few minutes. Put the pea puree into a bowl, add the onions, eggs and milk, and mix together.
4. Spoon into the tin, scatter over the bacon, peas and mint or basil, if using, and sprinkle the cheese over the top. Bake for 20-25 mins until golden.

Per serving: 470 kcal, 29.6g fat, 11.0g saturated fat, 2.4g sugar, 1.8g salt.

Source: the Co-operative instore magazine.

Pea purée - Recommended Recipe!

Pea Purée - makes enough as a dip for 4, plus enough to make the pea and bacon quiche (recipe here), takes 5 minutes to make and 10 minutes to cook.

Ingredients

1 shallot, peeled and finely chopped

10g unsalted butter

300 fresh or frozen peas (shelled weight)

¼ vegetable stock cube, dissolved in 200ml hot water

To serve, raw vegetables or crusty bread

Method

1. Cook the shallot in the butter for 5 minutes until soft, add the peas and stock and simmer for a few minutes.
2. Puree in a food processor or blender or mash with a potato masher.
3. Serve half of the puree as a dip or spread on bread. Chill the remaining puree to make the quiche another day.

Per serving: 40 kcal, 1.6g fat, 0.8g saturated fat, 0.9g sugar, 0.1g salt.

Source: the Co-operative instore magazine.

Pitter Patter Raindrops!

After a lovely summer with good weather and plenty of walks and days out with the kids... I really thought the summer weather would continue throughout September. How wrong was I! At least the garden gets a good watering.

But, please 'rain clouds', hold your rain in at around 9am and 3pm... I'm sure there's mischeivious elves waiting with bucket-loads up there, ready to get us parents on the school run!

Image of the day - school run and walking the dog resulted in a change of clothes already!

Bratzillaz House of Witchez!

Introducing the Witchy Princesses!

 

The Bratzillaz™ girls have uncovered something truly amazing at the academy – the beautiful Witchy Princesses™.

While exploring the academy, the Bratzillaz™ discovered hidden pictures of the Witchy Princesses™ who they had read about in their history lesson; recognising them from their unique birdcage witch hats, witchmark make-up and their elegant dresses. The Bratzillaz™ used their magic to free the princesses from their picture frames and befriended them.

Introducing the new Bratzillaz™ Witchy Princesses™:

• Angelica Sounds, who can manipulate sound.
• Carolina Past, who helps people to see into the past.
• Siernna Calmer, who can help people find peace in any situation.

Each doll has an amazing birdcage witch hat, with a fabulous mini bird hair accessory that glows in the dark. 

Bratzillaz™ are the witchy glam cousins of the original Bratz™ dolls. They study at an exclusive fashion magic academy known as the ‘Bratzillaz™ Academy’, where they learn magical powers to do good for all those around them.

The Witchy Princesses™ are priced at around £16.99, suitable for ages six plus and available from all good toy retailers. 

For further information please visit the website here or join the Facebook page here.

Homemade burgers - Recommended Recipe!

Homemade Burgers - makes 4 burgers (or 8 small burgers), takes 10 mins to make and about 15 mins to cook.

Ingredients

4 spring onions, trimmed

400g beef mince

1 medium free range egg

Large handful fresh parsley, or other herbs, chopped (optional)

1 tsp Dijon mustard

A little oil, to grease the ovenproof tray

4 bread rolls of your choice

To serve, ketchup or chilli and tomato relish, lettuce leaves and ripe tomatoes, thinly sliced.

Method

1. Turn the oven on to 200C/Gas 6.  Firstly, cut the spring onions into small pieces.  Put the spring onions into a large bowl and add the mince.
2. Crack the egg into a small bowl and stir with a fork until blended.  Add this to the mince and mix it together really well with the herbs, if using, and mustard.
3. Divide the mixture in half and then in half again to make 4 (or divide again to make 8).  Use your hands to shape into burgers.
4. Brush a little oil over an ovenproof tray, put the burgers onto the tray and cook for about 10 mins.  Take the tray out of the oven, turn the burgers over and cook for another 5 mins or until they are golden and cooked all the way through.
5. Serve the burgers in buns with the relishes and salad.

Per serving: 395 kcal, 19.6g fat, 8.0g saturated fat, 2.8g sugar, 0.4g salt.

 
Source: the Co-operative instore magazine.

Chilli chargrilled prawns - Recommended Recipe!

Chilli Chargrilled Prawns - makes 8, takes 10 mins to make, 15 mins to marinate, about 8 mins to cook on the BBQ from raw or 5 mins for cooked prawns (or cook for the same amount of time in a griddle or frying pan)

Ingredients

288g raw tiger prawns or the equivalent weight of cooked king prawns

8 kebab sticks (if using wooden, soak in water first to stop them from burning)

For the marinade

2 tbsp olive oil

1 tsp Dijon mustard

Large pinch hot chilli powder or ½ red chilli, deseeded and finely chopped (optional)

Juice and zest of ½ lemon

To serve, lemons, cut into wedges (throw on the BBQ for a slightly charred flavour)

Method

1. Thread the prawns onto the kebab sticks. Put all of the marinade ingredients into a large shallow dish (long enough for the kebab sticks) and mix together.  Add the prawns andleave to marinade for 15 mins.
2. Cook the raw prawns on the BBQ for about 8 mins or until pink all over and slightly charred.  If using cooked prawns, barbeque for just a few minutes until slightly charred.

Per serving: 115kcal, 6.9g fat, 1.0g saturated fat, 0.1g sugars, 0.4g salt.

Source: the Co-operative instore magazine.