Tag Archives: recipes

Meat Loaf plus giveaway

Not only do I enjoy regularly offering prizes to you lovely readers, but I like to enter competitions myself too. And earlier this year, I won the Sarah Flower’s Sugar Free Cookbook along with a bottle of Real Good Ketchup and a packet of Liquid Stevia from Modern Nature.

Sugar Free Cooking

My youngest son is very keen on ketchup, so this was a particularly welcome prize, since ketchup is frequently on my shopping list. But bizarrely, he won’t eat fresh tomatoes. He used to eat them if they were an orange coloured variety, however now it is none. Similarly he isn’t a big fan of traditional tomato pasta sauces, if you can see pieces of tomato in them, so I tend to experiment using ketchup in recipes instead. However I have always been concerned with the high sugar content in ketchup.

Not so with Real Good Ketchup which contains no added refined sugar and 70% less sugars and 70% less salt than other regular branded ketchups. It also has no artificial flavourings or preservatives. A winner in the 2017 Free From Awards.

So here is my meat loaf recipe, using Real Good Ketchup.

meat loaf

Meat Loaf

Ingredients (serves 4)

100g stale bread
3 tbsp Real Good tomato ketchup
1 egg
500g turkey mince
salt and pepper

Method

Preheat fan oven to 180 deg C.
Tear the bread into pieces and put in blender.
Whizz into breadcrumbs.
Crack the egg into a jug and beat.
Add turkey mince, ketchup and breadcrumbs to the jug.
Mix together and season with salt and pepper.
Place mixture into greased loaf tin.
Cook for 40 minutes in centre of pre-heated oven.
Cut into slices.
Serve with your choice of vegetables and gravy if desired.
Enjoy.

Meat Loaf

And of course son2 took pole position in testing Real Good Ketchup on other foods. His verdict was that it tastes just as good as other ketchup. What a great result as he is an incredibly fussy eater. There are so many basic products he won’t touch like cheese and rice, meaning that I frequently have to cook a separate meal for him to what the rest of the family are eating.

Real Good tomato ketchup

Real Good Ketchup is available in selected Morrisons Stores, Co-op, Ocado, Amazon, Wholefoods Market and selected health food stores. Currently retailing at £1.99 for 315g bottle. You can Find Local Retail stores here http://realgoodketchup.com/find-your-local-store/. I shall certainly be looking to find this on my next visit to our local Co-op.

Real Good Tomato Ketchup

Plus I’m hosting a rafflecopter competition to giveaway 2 bottles of Real Good Ketchup to 1 lucky winner.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your ideas for a recipe using Real Good Ketchup. And I’m looking forward to trying the new BBQ flavour ketchup in the near future.

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Disclosure. This post mentions products that I won. All opinions are my own.

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Turkey Escalopes

I think it is long enough since Christmas to share a tasty turkey recipe that is a firm favourite in our household. And if you’re wondering what is the vegetable at the front of the photograph, it is Romanesco, slightly similar to a cauliflower.

turkey escalopes

Turkey Escalopes

Ingredients (serves 4)

4 turkey steaks
2 slices of stale bread
1 egg
25g plain flour
salt and pepper
30ml sunflower oil

Method

Cut the bread into pieces and put in blender.
Use the blender to make bread into crumbs.
Tip the breadcrumbs into a flat dish.
Crack the egg into another flat dish.
Beat egg with a fork.
Season egg with salt and pepper.
Place turkey steaks on a chopping board.
Flatten with a rolling pin.
Spoon the flour into a third flat dish and spread to the edges of the dish.
Place a turkey steak in the flour.
Turn to coat both sides.
Place the turkey in the egg.
Again turn to coat both sides.
Place the turkey in the breadcrumbs.
Again turn to coat both sides.
Repeat for each turkey steak.
Heat oil gently in 2 large frying pans.
Add 2 escalopes to each pan.
Once the escalopes are golden underneath, turn them over to cook the other side.
Serve with your choice of vegetables and enjoy.

Turkey Escalopes

I’d love to hear your favourite turkey recipes.

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A selection of Primula Light Cheese recipes plus giveaway

Regular readers of my blog may remember that I have created a number of recipes using Primula Cheese for various occasions. Well I’ve now come up with another selection, this time using Primula Light Cheese, which is 40% less fat than Primula Cheese Original. I received 3 free tubes of Primula Light for this purpose.

Primula Light Cheese


First up, we have a warming soup, just right for this time of year. I’ve kept the proportion of Primula fairly low in this recipe, to give it a more delicate flavour, as I do find that some cheese soups like broccoli and stilton can be rather overpowering. So if you prefer it cheesier, then do increase the amount of Primula.

Cheese and Onion Soup

Cheese and Onion Soup

Ingredients (serves 3)

350g onions
1 beef stock cube
30ml sunflower oil
1000ml boiling water
1 tbsp cornflour
Approx 50g tube of Primula Light

Method

Peel and chop the onions.
Crumble the stock cube into a jug and add boiling water.
Stir until dissolved.
Gently hear the oil in a large saucepan.
Add the onions and fry until lightly browned.
Mix in the cornflour and cook for 1 minute.
Gradually add the stock, stirring continually.
Stir in the Primula.
Simmer for a further 15 minutes, stirring continually.
Tip soup into bowls.
Carefully float cheesy bites (see recipe below) on the top of each bowl.
Serve and enjoy.

Cheese and Onion Soup


And I also made some Cheesy Bites to float on the top of the soup. Alternatively these can be served as appetisers.

Cheesy Bites

Cheesy Bites

Ingredients (makes 10)

2 slices of bread
Approx 75g tube of Primula Light

Method

Leave bread to dry out before use.
Preheat fan oven to 200 deg C.
Using a cutter, cut fluted shapes in the bread.
Spread all over with Primula.
Carefully press out shapes from underneath.
Place on a greased baking tray and cook for about 5 minutes.
Serve with soup and enjoy.

Cheesy Bites


And finally, when I blogged about my jam pinwheels last month, one of my readers suggested that I try making some cheese and marmite ones. I thought this an excellent idea and great for Primula. Since not everyone in the family likes marmite, I did half with Primula alone and half with Primula and marmite. I liked the ones with marmite best.

Cheesy Pinwheels

Cheesy Pinwheels

Ingredients (makes approx 14)

1 sheet puff pastry
Approx 100g tube of Primula Light
1 tsp marmite

Method

Preheat fan oven to 200 deg C.
Unroll the pastry
Spread all over with Primula.
Dot one half of the pastry with marmite.
Roll the pastry up.
Cut into slices, approx 1cm wide.
Place on greased baking sheets.
Cook on middle shelf of oven for 10 minutes.
Remove from baking sheets immediately and place on cooling rack.
Best served warm, but can also be served cold.
Enjoy.

Cheesy Pinwheels

A 150g tube of Primula Light Cheese currently retails at £1.45 at Tesco which I believe is a fairly consistent price with other cheese spreads. It contains no artificial colours, flavours or preservatives.

And if you wish to see more Primula recipes, you may check out my Cheesy Chicken BreastsSummer sides, Easter or Christmas recipes.

Plus I’m hosting a rafflecopter competition to giveaway a tube of Primula Light Cheese to 1 lucky winner.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your ideas for a recipe using Primula.

Visit Yet Another Blogging Mummy on Facebook, Twitter, Google+ and Instagram

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Disclosure. This post is a review of a product I was sent for free. All opinions are my own.

Peanut Butter and Date Breakfast Bars

Regular readers of my blog may remember that having received 12 free jars of Sun-Pat peanut butter, that I promised to share an energy boosting breakfast bar recipe. Well, here it is. Nice and healthy before we hit the excesses of the festive season.

Peanut butter and date breakfast bars

Peanut Butter and Date Breakfast Bars

Ingredients (makes 9)

150g Sun-Pat peanut butter
150g dates
150g oats
10g chia seeds
10g linseeds
About 200ml boiling water
1 tsp bicarbonate of soda

Method

Preheat fan oven to 180 deg C.
Line a 20cm square baking tin with greaseproof paper.
Chop dates and place in basin.
Add bicarbonate of soda.
Add sufficient boiling water to cover.
Leave for 15 minutes, then strain, reserving the liquid.
Place peanut butter in mixing bowl.
Add dates.
Add chia seeds and linseeds.
Mix in oats along with 2 tbsp of the reserved liquid from the dates.
Put mixture into the tin, pressing down into the corners.
Cook in preheated oven for about 25 minutes until golden brown.
Leave in tin for 10 minutes, then turn onto cooling rack.
Once cool, cut into 9 squares.
Serve and enjoy.

Delicious and just what we needed for a quick energy boost ready for parkrun. And it must have done the trick, as son1 achieved a personal best for his run today.

Peanut butter and date breakfast bars

I’d love to hear your ideas for a recipe using peanut butter?

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Disclosure. This post mentions a product I was sent for free. All opinions are my own.

Realise your dream

Regular readers of my blog will know that son1 finished chemotherapy in the summer. He is now trying hard to build his stamina up by participating in parkrun and he has even got me running. Both of us are right at the very back of the field. I think I’m actually running slower than I walk but I never imagined that I would ever run. And I’m even going out for short 10 minute runs alone, so the bug must have bitten.

parkrun wristbands

Son1 is really proud of the two wrist bands that he has earned so far from junior 2k parkrun in which he has now cumulatively run more than the equivalent of a marathon. But he has a dream to get a milestone t-shirt for running 50 of the 5k parkruns. He has run 13 of them so far and should have already got a 10 parkruns milestone t-shirt but it seems to be permanently out of stock in his size.

But we both need plenty of energy for all this running. And as I’ve just received 12 free jars of Sun-Pat peanut butter to review, I was going to come up with an energy boosting breakfast bar recipe. However that will have to wait for a later post, because I have a time-critical competition to tell you about but no time for cooking this weekend whilst I’m working night shifts.

Sun-Pat peanut butter

Do you have a dream you’d love to make a reality? Perhaps abseiling down Big Ben, swimming in Loch Ness, afternoon tea at the Ritz.

Sun-Pat is offering you the chance to realise your ultimate ambition and make your dreams come true for a day. They are running a Fuel Your Dreams competition to help two people experience their dream for a day alongside Olympic hero Adam Peaty and TV presenter Helen Skelton! But be quick. it closes on November 16th.

See http://www.sunpat.co.uk/fuelyourdreams for full details.

Sun-Pat peanut butter

Sun-Pat peanut butter is a natural source of protein, naturally high in fibre, made using 95% peanuts and suitable for vegans. Meanwhile since it is marketed as being great for maintaining energy, I’ve experimented making a peanut butter hot chocolate drink to keep my energy up whilst working night shift.


Peanut butter hot chocolate

Peanut Butter Hot Chocolate

Ingredients (serves 1)

3/4 cup milk
1 tbsp Smooth Sun-Pat peanut butter
2 tbsp dark chocolate chips

Method

Fill a large cup, three quarters full of milk.
Place in microwave for 90 seconds, (based on a 900W microwave).
Stir in the peanut butter and chocolate.
Mix well.
Top up with additional milk if desired.
Place in microwave for further 60 seconds, in 30 second bursts, stirring well at halfway point.
Stir well, checking that peanut butter and chocolate are fully dissolved.
Serve and enjoy.

Absolutely delicious. And of course I had a tasty slice of peanut butter on toast too.

Peanut butter hot chocolate

Sun-Pat peanut butter is available in Smooth or Crunchy varieties at most major supermarkets, currently retailing at around £2.79 for a 454g jar. Well worth a buy in my opinion either for cooking or just as a tasty spread.

I’d love to hear your ideas for a recipe using peanut butter? Or your dreams?

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Disclosure. This post is a review of products I was sent for free. All opinions are my own.

Teatime Treats plus giveaway

I’ve been busy baking again. This time a selection of tasty teatime treats using Macabella Cocoa & Macadamia Spread. I received 4 jars free to review – 2 each of Macabella Crunch and Macabella Velvet.

Macabella cocoa & macadamia spread

As Macabella spreads contain a high content of both sugar and vegetable oil, I’ve experimented with simplifying traditional recipes to replace ingredients like chocolate, butter and sugar or syrup with Macabella. This also cuts out the saucepan stage of having to melt fat, etc, so my recipes are quick and super-easy to make.


Macabella cookies

Chocolate Cookies

Ingredients (makes 12)

250g Macabella Crunch
150g flour
1 egg

Method

Preheat fan oven to 180 deg C.
Mix Macabella, flour and egg together.
Grease baking trays.
Divide mixture into 12 balls.
Place on a baking tray, about 5cm apart and press down slightly.
Cook for 10 minutes in centre of pre-heated oven.
Allow to cool.
Serve and enjoy.

Macabella cookies



Macabella brownies

Chocolate Brownies

Ingredients (makes 12)

300g Macabella Crunch
75g flour
2 eggs

Method

Preheat fan oven to 180 deg C.
Mix Macabella, flour and eggs together.
Grease and line a 20cm square tin.
Tip mixture into tin and smooth into corners.
Cook for about 30 minutes in centre of pre-heated oven.
Allow to cool and then cut into 12 pieces.
Serve and enjoy.

Macabella brownies



Macabella flapjack

Chocolate and Cranberry Flapjack

Ingredients (makes 12)

150g Macabella Velvet
300g oats
approx 50ml milk
25g dried cranberries

Method

Preheat fan oven to 180 deg C.
Mix Macabella, oats, cranberries and sufficient milk to stir easily together.
Grease and line a 20cm square tin.
Tip mixture into tin and smooth into corners.
Cook for about 30 minutes in centre of pre-heated oven.
Allow to cool and then cut into 12 pieces.
Serve and enjoy.

Macabella flapjack

Everyone who tried one of these tasty treats said how delicious they were. My personal favourite are the cookies. The Crunch really added to both the cookies and the brownies whilst Velvet was just right for the flapjack as Crunch would have been lost amongst the flapjack texture.

And of course I tried both types spread on bread too. Heavenly. With the macadamia flavour, they tasted just that bit more luxurious than traditional nut-free or hazelnut based chocolate spreads. They are marketed as premium Belgian quality. The Velvet contains 15% macadamia nuts and the Crunch 19.5%.

Macabella Velvet and Crunch are both available at Sainsbury’s with a current RRP of £3 for a 375g jar. That is not much more than the price of a standard chocolate spread for a premium product. I’ll certainly be buying this in the future.

Plus I’m hosting a rafflecopter competition to giveaway 2 jars of Macabella to 3 lucky winners. Each winner will receive 1 jar of each of the following flavours – Macabella Velvet and Macabella Crunch.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your ideas for a recipe using Macabella. I’ve got one more jar left and I’m planning to make some chocolate pinwheels, by spreading it over puff pastry, rolling up, then cutting into slices before baking. Do you think it would be too naughty to eat these pastries for breakfast?

You can find Macabella on social media as follows:-
Facebook | Twitter | Instagram

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Disclosure. This post is a review of products I was sent for free. All opinions are my own.

Cheesy Chicken Breasts plus Primula cheese giveaway

Hope some of you have enjoyed trying out my Primula Summer side dish recipes that I posted last month.

And now it is time to share another Primula recipe along with a giveaway.

The boys love shop-bought chicken kievs, so I’ve been experimenting with my own stuffed chicken breast recipes. Not only have I tried with homemade garlic butter, but also with homemade pesto and now with Primula.

Cheesy Chicken Breasts

Cheesy Chicken Breasts

Ingredients (serves 4)

4 chicken breasts
Approx 40g tube of Primula with Ham

Method

Preheat fan oven to 180 deg C.
Cut a slot in each chicken breast.
Squeeze Primula into each slot.
Wrap each chicken breast individually in foil.
Place on a baking tray and cook for 25-35 minutes.
Serve with your choice of vegetables and enjoy.

Cheesy Chicken Breasts

A very simple tasty meal which the boys gave the thumbs up for.

A 150g tube of Primula cheese currently retails at £1.45 at Tesco for all flavours which I believe is a fairly consistent price with other cheese spreads. It contains no artificial colours, flavours or preservatives.

And if you wish to see more Primula recipes, you may check out my Easter or Christmas recipes.

Primula cheese

Plus I’m hosting a rafflecopter competition to giveaway 5 tubes of Primula Cheese to 2 lucky winners. Each winner will receive 1 tube of each of the following flavours – Primula original, light, with chives, with prawn and with ham.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your ideas for a recipe using Primula.

Visit Yet Another Blogging Mummy on Facebook, Twitter, Google+ and Instagram

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Tasty Tuesdays on HonestMum.com

Disclosure.  Although I have received free Primula products previously, I did not receive any for this particular post. All opinions are my own.

Primula Summer side dish recipes

Regular followers of my blog may remember that I have blogged Easter and Christmas Primula recipes previously. Well I’ve received another free batch of Primula, with the aim of coming up with a selection of Summer side dish recipes.

The flavours of Primula I received were as follows
Primula Original Cheese
Primula Light Cheese
Primula Cheese with Ham
Primula Cheese with Chives
Primula Cheese with Prawns

Primula cheese


The sun is shining, so today’s the day for eating outside. And I’ve come up with a tasty selection of summer side dishes. Firstly a couple of salads are essential. I’ve chosen to make one with roasted vegetables and one with prawns.

Courgette and Pepper Noodle Salad

Courgette and Pepper Noodle Salad

Ingredients (serves 4)

250g fresh noodles
1 large courgette
1 red pepper
1 yellow pepper
50g Primula Light
150g natural yoghurt
15g coconut oil
salt
pepper

Method

Preheat fan oven to 180 deg C.
Chop courgette lengthways into large flat strips.
Cut peppers in half and remove seeds, then cut into strips.
Melt coconut oil on a baking tray in oven.
Add courgette and peppers, basting well with the oil.
Roast in middle of oven for 10 – 15 minutes until softened.
Allow to cool.
Add yogurt and Primula Light to a small basin and mix together.
Tip noodles into serving dish.
Add roast vegetables and mix through.
Season with salt and pepper.
Stir through the yoghurt and Primula dressing.
Serve and enjoy.

Courgette and Pepper Noodle Salad

Prawn Salad

Prawn Salad

Ingredients (serves 4)

1 large leaf of iceberg lettuce
50g of Primula with Prawns
50ml crème fraiche
150g fresh cooked prawns

Method

Wash lettuce and arrange in bottom of serving dish.
Mix together Primula and yoghurt in a basin.
Stir in the prawns.
Spoon into the middle of the lettuce.
Serve and enjoy.

prawn salad


Next a pâté, delicious served with either crusty fresh wholemeal bread or thinly sliced toast or crackers.

Mushroom pate

Mushroom Pâté

Ingredients (serves 4)

250g mushrooms
10g coconut oil
1 medium onion
50g Primula Cheese with Chive
salt
pepper
100ml crème fraiche

Method

Peel and chop the onion.
Chop the mushrooms.
Melt the coconut oil in a saucepan.
Add the onion and mushrooms and gently cook for about 5 minutes until softened.
Allow to cool.
Tip into blender and blend.
Tip into a basin.
Season with salt and pepper
Add crème fraiche and Primula.
Mix thoroughly.
Spoon into four ramekin dishes.
Chill for at least an hour in the fridge.
Serve with either crusty wholemeal bread or toast or crackers and enjoy.

Mushroom Pate


Some finger food is a must. Savoury pastries always go down well and can be served either hot or cold.

Ham and Cheese Fingers

Ham and Cheese Fingers

Ingredients (makes 14)

1 320g sheet of pre-rolled puff pastry
Approx 1/2 tube of Primula with Ham
7 slices of ham

Method

Preheat fan oven to 200deg C.
Remove pastry from fridge 10 minutes before use.
Unroll pastry onto a chopping board.
Cover with slices of ham.
Squeeze 7 lengths of Primula with Ham at intervals on top.
Roll up until first length of Primula is encased.
Cut strip off and then cut strip into two.
Repeat last two steps until you have 14 fingers.
Place fingers onto a greased baking sheet.
Bake in oven for about 10 minutes until Primula is melted and pastry is golden and puffed up.
Serve hot or cold and enjoy.

Ham and Cheese Fingers


And finally some mini cheeseburgers, so long as you’re not planning on doing burgers on the barbecue for main.

Mini Cheeseburgers

Mini Cheeseburgers (makes about 12-14)

Ingredients

500g beef mince
Approx 50g of Primula Original
12 bridge rolls

Method

Form the mince into about 12 small patties, about 1cm thick.
If time permits, chill in the fridge for 30 minutes.
Heat a wok or large frying pan.
Cook the patties, about 6 at a time, for approx 5 minutes.
Turn and cook the other side, for approx 5 minutes, ensuring the burgers are cooked through.
Meanwhile slice the rolls in half.
Spread the Primula Original on the top halves.
Put the burgers on the bottom halves and replace the tops.
Serve and enjoy.

Mini cheeseburgers

A 150g tube of Primula cheese currently retails at £1.45 at Tesco for all flavours which I believe is a fairly consistent price with other cheese spreads. It contains no artificial colours, flavours or preservatives.

Primula Summer side dishes

I hope you like my Summer sides recipes. And I’d love to hear your ideas for a recipe using Primula.

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Tasty Tuesdays on HonestMum.com

Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.

Summer recipes with Lee Kum Kee Chinese sauces

I’ve been busy cooking some tasty BBQ treats, chinese style. This is to tie in with the Lee Kum Kee summer BBQ carnival. Unfortunately the weather was not kind to me on the day and the barbecue had to be abandoned in favour of the oven. But I’ve made sure that my recipes have both barbecue and oven instructions.

LKK summer BBQ carnival

First let me tell you about the Lee Kum Kee summer BBQ carnival. Take a look for your chance to win flights to Hong Kong, cookery classes, supermarket vouchers and other prizes. But be quick, as the competition closes on 9th August. Also if you shop in Asda, keep an eye out for the discounted offers on the Lee Kum Kee Chinese sauces this month.

Lee Kum Kee Chinese Sauces

So I received a selection of four of the Lee Kum Kee sauces free in use in my recipes. They also sent a USB key ring and a copy of their Wok Along Discover Chinese Cooking book. The sauces comprised:-
Oriental Sesame Dressing (new to Lee Kum Kee range)
Chiu Chow Chilli Oil
Char Siu Sauce
Premium Oyster Sauce

Lee Kum Kee Chinese Sauces

Lee Kum Kee Chinese Sauces


Now on to my recipes. First up we have kebabs, both fish ones and vegetable ones. Kebabs are always a firm favourite on the barbecue in our household and the oyster sauce flavour really compliments them well.
Fish and vegetable kebabs

Fish kebabs

Ingredients (makes 4-5)

12 frozen king prawns
1 bag of frozen fish pie mix (cod, smoked cod and salmon)
4-6 tbsp Lee Kum Kee premium oyster sauce

Method

Defrost the prawns and fish pie mix for about 3hrs at room temperature.
Heat BBQ up or preheat fan oven to 180 deg C.
Spoon the oyster sauce into a couple of bowls.
Add the fish pieces to one bowl and the prawns to the other bowl.
Mix to ensure they are nicely covered with the oyster sauce.
Allow to stand for 5 minutes.
Thread the fish pieces and prawns onto skewers in an alternating order.
Any leftover fish pieces, thread onto an additional skewer.
Place on either a foil tray for BBQ or baking sheet for oven.
Cook on BBQ or middle shelf of oven for approx 10 minutes.
Serve and enjoy.

 

fish kebabs with oyster sauce

Vegetable kebabs

Ingredients (makes 3)

1 courgette
3 small shallots
6 medium mushrooms
3 small sweet peppers
4-6 tbsp Lee Kum Kee premium oyster sauce

Method

Heat BBQ up or preheat fan oven to 180 deg C.
Chop sweet peppers in half and remove seeds.
Top and tail the courgette and cut into 6 pieces.
Remove skin from shallots and top and tail.
Spoon the oyster sauce into a couple of bowls.
Add two types of vegetables to each bowl.
Mix to ensure they are nicely covered with the oyster sauce.
Allow to stand for 5 minutes.
Thread the vegetables onto skewers in an alternating order.
Place on either a foil tray for BBQ or baking sheet for oven.
Cook on BBQ or middle shelf of oven for approx 15 minutes.
Serve and enjoy.

 

vegetable kebabs with oyster sauce


Next we have pork loin steaks with Char Siu sauce. I haven’t cooked pork steaks previously, but I will definitely be purchasing them again. Tasty, tender and very good value for money, approximately 50p per steak. And a delicious flavour with the Char Siu sauce.
pork loin steaks with char siu sauce

Pork Loin Steaks with Char Siu Sauce

Ingredients

2 Pork Loin Steaks
4 tbsp Lee Kum Kee Char Siu sauce

Method

Spoon the Char Siu sauce into a flat dish.
Trim any excess fat off the pork.
Add the pork steaks to the dish, turning several times to ensure well coated with the sauce.
Allow to stand for 5 minutes.
Either cook directly on BBQ or on a low heat in a preheated wok.
If using wok, spray with oil first.
Drizzle any spare sauce from the dish over the steaks.
Turn the steaks over after about 5 minutes.
If necessary, turn again after a further 5 minutes.
Serve hot with your choice of vegetables and rice.
Enjoy.

 

pork loin steaks with char siu sauce


As I’d bought a big pack of pork loin steaks, I cooked some more the following day using the same method, but served in a wrap. So easy finger food for summer eating.
pork loin wrap

Char Siu Pork Wrap

Ingredients (makes 2)

2 wraps
2 pork loin steaks
6-8 leaves of Little Gem lettuce
6 tbsp Lee Kum Kee Char Siu sauce

Method

Cook the pork steaks as above using 4 tbsp of the Char Siu.
Shred the lettuce.
Spread 1 tbsp Char Siu sauce over each wrap.
Heap the shredded lettuce onto each wrap
Chop the pork into pieces and add to wraps.
Fold each wrap closed.
Serve and enjoy.

pork loin wrap


And of course in the summer, you want a salad alongside your barbecued food. So I made a Tomato and Bread Salad, which you usually think of as an Italian dish, but I gave it a very tasty Chinese twist with the Oriental Sesame Dressing. Very yummy. You will need a very large dish for this. I thought mine was big enough before I started, but ended up having to split it across 2 dishes.

tomato and bread salad with oriental sesame dressing

Tomato and Bread Salad

Ingredients

600g mixed tomatoes
200g sweet peppers
200g ciabatta bread, preferably stale
4 tbsp Lee Kee Kum oriental sesame dressing
6 tbsp olive oil
salt
pepper
1 tsp sesame seeds

Method

Cut the ciabatta into pieces and put aside to dry out. If necessary, toast slightly in the oven.
Chop the tomatoes into pieces and put in a large serving bowl.
Chop sweet peppers in half and remove seeds.
Add to bowl.
Season with salt and pepper.
Add the bread and mix together.
Stir in the oriental sesame dressing and olive oil. Add extra of either if necessary.
Sprinkle in sesame seeds.
Serve and enjoy.

tomato and bread salad with oriental sesame dressing

I haven’t included a recipe in this post for the Chiu Chow Chilli Oil, but this adds a wow to my pasta salad.

Most of these products can be purchased in major supermarkets.

So what summer dishes would you make using Chinese sauces?

Regular readers of my blog may remember that I also blogged a selection of Christmas recipes using Lee Kum Kee Chinese sauces.

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Tasty Tuesdays on HonestMum.com

Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.

Easter recipes using Primula cheese plus giveaway

Primula Easter Party ChallengeI was very pleased to be invited to take part in the Primula Easter Challenge, as I had great fun back in December making Primula Christmas recipes. This time I received a free Easter party pack containing 5 tubes of Primula cheese plus a basket of Easter cookie cutters, serviettes, paper plates, food picks and rabbit ears. The flavours of Primula I received were as follows
Primula Original Cheese
Primula Light Cheese
Primula Cheese with Ham
Primula Cheese with Chives
Primula Cheese with Prawns

Primula Easter Party Challenge
Primula Easter Party Challenge
So I put on my rabbit ears to think of my Easter recipes, mostly my own but I did use one from the recipe sheet they emailed me.
Primula Easter Party Challenge

Firstly I decided to use the Easter cookie cutters to bake some egg, chick and rabbit cheesy biscuits.

Primula Cheesy Easter Biscuits

Primula Cheesy Easter Biscuits

Cheesy Easter Biscuits

Ingredients

200g plain flour
100g margarine
1/2 a tube of Primula with Chives
salt and pepper
marmite to decorate

Method

Preheat fan oven to 180 deg C.
Sieve flour and seasoning.
Rub in margarine.
Mix in Primula to give a stiff dough.
Roll out to approx 3mm thickness.
Cut out biscuits with Easter biscuit cutters.
Place on greased baking sheet.
Bake in middle of oven for about 5-10 minutes until golden brown.
Cool on a wire tray.
When cool, use a little marmite for rabbit and chick eyes.
Serve and enjoy.

Primula Easter cheesy biscuits


And I absolutely had to make the cute Easter chicks recipe from the Primula recipe email. You can see the original online here. I did find with a couple of the eggs that the yolk wasn’t visible at the recommended point of cutting the eggs ¼ from the top, so if neccessary cut another slice off to expose the yolk.
Primula Easter Chicks
Primula Easter Chicks

Ingredients

4 eggs
Half a carrot
8 black peppercorns
75g tube Primula Cheese with Chive

Method

Boil the eggs for 10 minutes until hard boiled.
Cool in cold water then remove their shells.
Slice open the eggs ¼ from the top and scoop out the yolks into a bowl.
Mash the yolks then mix with the Primula cheese.
Spoon mixture back into the eggs and pop the top of the egg back on top of the mixture.
Cut a small amount of carrot for feet and beak and arrange on the plate.
Use black peppercorns for the eyes.
Serve and enjoy.

Primula Easter chicks


I then used two varieties of the Primula to make some tasty Ham Puffs and Mushroom Puffs.
Primula & Oyster Mushroom Puffs
Primula & Smoked Ham Puffs
Ham and Mushroom Puffs

Ingredients (makes 20)

1 320g sheet of pre-rolled puff pastry
Approx 1/2 tube of Primula with Ham
Approx 1/3 tube of Primula Light
6 slices of smoked ham
8 – 16 Oyster mushrooms (depending on size)

Method

Preheat fan oven to 200deg C.
Wash mushrooms and allow to dry.
Remove pastry from fridge 10 minutes before use.
Unroll pastry onto a chopping board.
Cut into 20 squares, approx 6cm.
Cut slices of ham in half.
Fold each half slice of ham in half again and place on 12 of the pastry squares.
Squeeze a blob of Primula with Ham onto centre of each of these squares.
Place 1 large or 2 smaller oyster mushrooms on the other 8 pastry squares.
Squeeze a blob of Primula Light onto centre of each of these squares.
Place squares onto a greased baking sheet.
Bake in oven for about 10 minutes until Primula is melted and pastry is golden and puffed up.
Serve hot or cold and enjoy.

Ham and mushroom Primula Puffs


And to try out the Primula with prawns, I made some Prawn & Cheese Blinis, similar to the ones I did with smoked salmon at Christmas.

Primula Prawn Blinis

Prawn & Cheese Blinis

Ingredients

1 packet of blinis
Approx 1/2 tube of Primula with Prawns
Approx 75g prawns

Method

Spread Primula on each blini.
Top each with a prawn.
Serve and enjoy.

Primula prawn blinis


Then moving onto sweet treats. Cupcakes decorated with chocolate mini eggs.
Easter Cupcakes with Primula Icing
Easter Cupcakes with Primula Icing

Ingredients (makes 12)

150g self raising flour
100g margarine
100g caster sugar
2 eggs
1/2 teasp vanilla essence
milk to mix
1/2 tube of Primula Light
200g icing sugar
12 chocolate mini eggs

Method

Preheat fan oven to 160 deg C.
Place cake cases in a 12 hole bun tin.
Cream margarine and sugar.
Beat eggs and mix in.
Add vanilla essence.
Fold in flour.
Add milk if needed, to give a dropping consistency.
Spoon into cake cases.
Bake for about 15-20 minutes on middle shelf of oven.
Cool on a wire rack.
Add Primula to a bowl.
Sieve in icing sugar.
Mix together.
Spread on top of cupcakes.
Decorate each with a mini egg.
Serve and enjoy.

Easter cupcakes with Primula frosting


And more chocolate mini eggs to decorate a cheesecake. It is best if you can make this in a serving dish, as it is difficult to transfer onto a plate whole. But my china dish got broken recently and I haven’t replaced it yet, so I had to make it in a silicone mould.
Primula Easter White Chocolate Cheesecake

Easter White Chocolate Cheesecake

Ingredients

200g digestive biscuits
75g butter
100g white chocolate
150g thick cream
1 tube of Primula Original
50g caster sugar
9 chocolate mini eggs

Method

Place the digestives in a food bag.
Crush the digestives into crumbs with a rolling pin.
Melt the butter in a saucepan.
Mix in the digestive crumbs.
Spoon this mixture into the base of a 20cm round dish or tin.
Flatten with the back of the spoon.
Chill in the refrigerator.
Break the chocolate into pieces in a glass basin.
Melt over a small saucepan of boiling water.
Allow to cool without setting.
Mix cream into the chocolate.
Add Primula to another bowl.
Mix sugar into Primula.
Combine the contents of both bowls and mix together.
Spoon the cheesecake mixture over the digestive base.
Decorate with chocolate mini eggs.
Chill in refrigerator for at least an hour.
Serve and enjoy.

Primula Easter white chocolate cheesecake

I then decorated all the serving plates with the food picks, made a jug of squash and laid out the serviettes and paper plates for our family Easter party. Apart from avoiding the mushroom puffs, the boys declared it all very yummy.
Primula Easter Party

Primula Easter Party

A 150g tube of Primula cheese currently retails at £1.45 at Tesco for all flavours which I believe is a fairly consistent price with other cheese spreads. It contains no artificial colours, flavours or preservatives.

And I’m hosting a rafflecopter competition to giveaway 4 tubes of Primula Cheese to 3 lucky winners. Each winner will receive 1 tube of each of the following flavours – Primula original, with chives, with prawn and with ham.

a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I hope you all like my Easter party recipes. And I’d love to hear your ideas for an Easter recipe using Primula.

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Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.