It's the weekend and you have friends coming over for drinks so ditch the unhealthy snacks and try this great new recipe. Try this broccoli pesto and kale chips with a little glass of Rose, we won’t tell if you don’t!!!
Superfood pre-dinner nibbles from Adams & Adams
2 cups of Broccoli florets
2 medium spring onions
2 peeled garlic cloves
¼ cup of olive oil
juice of 1 lemon
¼ up of grated parmesan
salt and freshly ground pepper to taste
- Lightly steam the broccoli for 1-2 minutes
- Place all ingredients in a food processor or blender and blend until creamy and smooth.The pesto will keep in a sealed container in the fridge for upto a week.
- For the kale chips preheat the oven to 200 degrees, tear the kale leaves into a roughly 4cm squares and toss in oil and salt and lay on a baking tray until crisp.
Celebrate St Patrick's Day with easy Irish Soda Bread
The perfect snack, easy, no yeast involved....Happy St Patrick's Day from Adams & Adams Ingredients:
- 2 cups all-purpose flour, plus more for kneading
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon caraway seeds
- 1 cup buttermilk
- 2 Tablespoons unsalted butter, melted
- Preheat the oven to 375°F.
- In a large bowl, whisk together the flour, baking soda, salt and caraway seeds. Add the buttermilk and melted butter and stir just until the dough is cohesive but still lumpy.
- Transfer the dough onto a well-floured work surface then gently knead the dough about 8 times until it is slightly less sticky. (See Kelly’s Note.) Form the dough into a 6-inch domed round then place it on an ungreased, nonstick baking sheet. Cut a large, 1/2-inch deep “X” across the top then dust the top with 2 teaspoons flour.
- Bake the bread until it is golden brown, 35 to 40 minutes. Transfer the loaf to a cooling rack to cool completely then slice and serve.
Happy St David's Day – Let's Celebrate with Welsh Cakes
In honour of our Welsh freinds and colleagues we are making these delicious Welsh cakes...if you've not tried them they are simply delicious. A delicious little cake flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat. Here's our favourite recipe thanks to Visit Wales Ingredients: 225g/8oz plain flour 100g/4oz butter 75g/3oz caster sugar 50g/2oz currants ½tsp baking powder ¼tsp mixed spice 1 egg A pinch salt A little milk to bind Method: Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter. As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.
Winter Recipes to Boost your Vitamin C Intake
Broccoli Parmesan Pasta It's cold and flu season and who doesn't need a vitamin boost? Here's a recipe to add some much needed Vitamin C to your winter diet. Ingredients:
- 1 head broccoli, trim crown to bite sized pieces
- 3 cups vegetable broth
- 16 ounces spaghetti
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil + some extra
- 1 cup grated parmesan cheese + extra for topping
- red pepper flakes
- black pepper
- Bring broth to a boil in a large pot. Add broccoli & cook for about 3 minutes, until it is bright green & tender. Remove with a slotted spoon.
- Add 3 quarts of water to the hot broth & bring to a boil again. Add pasta & cook to package directions. Drain & toss with some olive oil.
- Add onion, garlic & 3 tablespoons olive oil to a large sauté pan. Over medium heat cook about 5 minutes until mixture is fragrant & onions are softened. Add broccoli & cook another minute. In a large serving bowl combine all ingredients including parmesan cheese. Season with red & black pepper to taste. Toss well.
- Top with more parmesan.
Christmas Fudge to Make with the Children
At this time of year the Adams & Adams team like nothing better than to spend some time in the kitchen with their children creating breautiful and delicious Christmas gifts. Here's a quick and very simple recipe for fudge - yes we know it's naughty but it is Christmas and one piece won't hurt! Ingredients 400g dark or milk chocolate (about 50% cocoa solids) 397g can Condensed Milk 25g butter 100g icing sugar 55g roasted chopped nuts (optional) You will also need... 20cm square tin, lined with baking parchment Method 1. Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky. (Alternatively melt in the microwave in 10-20 second bursts, stirring frequently). 2. Sieve in the icing sugar and mix thoroughly (you can use an electric whisk if you like). Press the fudge into the tin, smooth over the top with the back of a spoon. Press the nuts into the surface, if using. 3. Chill in the fridge for 1 hour until set, cut into squares. Store in an airtight container in the fridge for up to 2 weeks. For best results use chocolate with 45-50% cocoa solids. Try adding nuts, fruit or finishing with glitter or silver balls! Wrap in cellophane and tie with a festive bow.
Breakfast Smoothie from Adams & Adams
Loving this start to our day... Berry Yoghurt Smoothie. Ingredients 1 cup full-fat, organic plain yoghurt. 1 egg. small handful frozen mixed berries. 1/2 teaspoon ground cinnamon. small pinch granulated stevia. 1 teaspoon chia seeds. 1 tablespoon coconut oil. Directions Throw all the ingredients into a blender (add the coconut oil last so it doesn’t turn solid in the cold yoghurt) and blend.....yum! (Thank you to I Quit Sugar for another great recipe)
Recipe of the Week Green Goddess Smoothie
Thank you to the tea at I Quit Sugar for this fabulous boost of energy, much needed this morning and great at any time of the day. And how easy is this to prepare when you're short of time at breakfast?
Green Goddess SmoothieIngredients 1/3 medium frozen banana. 1 cup baby spinach leaves or kale, stalks removed, torn. 1/2 cup chopped cos lettuce, or whatever greens you have. 1/2 teaspoon greens powder, optional. 1/4 cup frozen berries (any type). 1 small handful mint leaves, torn. 1 1/2 cup coconut water. 1 teaspoon chia seeds. 1/4 cup ice cubes. Fresh berries and a sprinkle of cinnamon to serve. Directions Throw all the ingredients into a blender and blend until smooth. Add more coconut water if it is still a little thick. Serve with raspberries and a sprinkle of cinnamon. Pour into a glass and drink.
Recipe of the Week – Chocolate Fudge
We all need a sweet treat sometimes but courtesy of 'I Quit Sugar' here is a great alternative to a sugary snack. Ingredients 1/4 cup coconut oil. 1/2 cup cashew butter. 1/4 cup raw cacao powder. 1/4 cup 180 Nutrition Chocolate Protein Powder. 1 tablespoon rice malt syrup. pinch of sea salt. 1/4 cup coconut cream + 1/2 cup coconut cream cooled in the refrigerator. Directions 1. Line a small plastic container (we used a small lunchbox) or loaf tin with baking paper. In a saucepan on a low heat combine all the ingredients but the 1/2 cup of cooled coconut cream. Stir with a fork until combined and smooth. 2. Pour mixture into lined container and sit in the freezer for at least 30 minutes or until firm to the touch. Remove from the fridge and spoon cooled coconut cream over the top. Smooth with the back of a spoon. 3. Place fudge back in the freezer until coconut cream sets. Slice into squares and enjoy! Note *Note: This fudge will need to stay in the freezer. For a version that doesn't melt replace coconut cream layer with coconut butter. Thank you to I Quite Sugar for the recipe.
Our Top 5 Tips for the Perfect Wedding in the South of France
Wow! So many of you are getting married this year that we thought we'd share out Top 5 Tips for creating the day of your dreams here in the South of France. 1. Location - All important, for the success of your day. But think carefully, beach? Chateaux? Poolside...what kind of event are you creating? Formal? Relaxed? Have a look at some of the amazing venues that you can enjoy here in the South of France. 2. Food - Of course we'd say that....but there is so much to choose from. Formal sit down meal or a relaxed family BBQ. Whatever you choose we will create a menu especially for you, no event is ever the same for the Adams & Adams team. 3. Entertainment - From elephants walking along the Croisette in Cannes to a simply jazz pianist playing during dinner then everything is possible. 4. Flowers and Decorations - Of course! part of every wedding and we have some wonderful partners to share with you. 5. Family, Friends and Fun - That's what it's all about and while you plan your perfect day, remember that it's all about the people who are going to share your wedding day with you.