Daisy Chains and Picnics

Chocolate bark is a great way to use up leftover pieces of chocolate, cover with a variety of toppings, such as nuts, dried fruits, sweets, cereal, seeds etc, there are so many choices, just use your imagination, use candy canes or dried cranberries for Christmas bark, how about an assortment of spooky candy for Halloween or mini easter eggs and sprinkles for Easter.   I used a mixture of sultanas, raisins, currants, unsalted peanuts, unsalted cashews and roasted peanuts. The dark chocolate I used was 69% dark bittersweet. Ingredients 1 cup milk chocolate 1 cup dark chocolate 1/2 cup fruit & nuts Method 1.  Line a baking sheet with greaseproof paper, set aside. 2.  In a separate microwave safe bowl or a bain marie, add milk chocolate to one and the dark in another, if using the microwave, heat for 30 second burst at a time, stirring with each 30 seconds, don't overheat the chocolate. Whisk until smooth and glossy. 3.  Pour half the fruit and nut mix into each bow...

A quick and easy lunch or snack, tomatoes on warm toast is simply delicious. Ready in less than 5 minutes this will be on the table and in hungry tummies in no time. Ideal and quickly prepared when someone comes in late after a night out feeling peckish this healthy snack can be whipped up in a couple of minutes to satisfy the hunger pangs. Ingredients 2 slices bread of your choice 2 small or 1 large tomato, sliced 1-2 tsp fresh rosemary, finely chopped flaky sea salt to season Method 1.  Toast the bread to your preferred darkness. Spread toast with butter. 2.  Assemble tomato slices onto spread toast, sprinkle with chopped rosemary. Season with freshly ground pepper and flaky sea salt.

  A tasty snack, serve with sour cream or dipping sauces for maximum taste. Ingredients 250g rigatoni pasta 1-2 tbsp olive oil 40g parmesan, finely grated Method 1.  Cook pasta according to packet instructions. Drain and transfer to a large bowl. Add oil and parmesan, season lightly with salt & pepper, toss to combine. 2.  Preheat air fryer to 180°C for 2 minutes. Working in batches, cook pasta mixture in air fryer for 10-12 minutes or until golden, shaking a couple of times through cooking. 

A delicious dark chocolate almond bark using only 2 ingredients, so easy and quick to make. I made it using chocolate with 70% cocoa, it can also be made with a higher or lower percentage or with milk or white chocolate. For other flavour variations add 1/2 tsp chilli flakes, goji berries, seeds, cashews, walnuts or dried fruits. Ingredients 2 cups dark chocolate 1/2 cup unsalted almonds Method 1.  Line a baking sheet with greaseproof paper, set aside.  2.  In a microwave safe bowl or a bain marie, add chocolate and heat until just melted, if using the microwave heat for 30 second bursts at a time, don't overheat the chocolate. Whisk until smooth and glossy. 3.  Pour almonds into chocolate, mix until combined. Pour the mixture on a lined baking tray, using a rubber spatula, spread in an even layer. 4.  Refrigerate for 30 minutes before breaking into pieces. Enjoy.

  A super easy midweek meal with just a hint of spice, add more peri-peri for a spicier flavour. Also perfect for lunch boxes or picnics. Ingredients 1 small onion, finely chopped 1 zucchini, finely sliced 1/2 cup cheddar, grated 1/2 cup self-raising flour 6 eggs 1/2 - 1 tsp peri-peri salt Method 1.  Preheat oven to 180°C. Grease and line a 16cm x 26cm slice pan, line with baking paper. 2.  In a large bowl, place onion, zucchini, cheese, flour, eggs and peri-peri salt, season lightly with salt and ground pepper. Stir until well combined. 3.  Pour batter into prepared pan. Bake for 25 minutes or until golden and firm to touch. 4.  Allow to cool completely in pan before removing and slicing. Enjoy with a side salad or chips.

Cerys loves nut bars and really enjoys making them herself, she just adds what she fancies at the time, I have always to tell her to take note of what she is putting in and the quantity so I can share the recipe on the blog 😂 You can also add chia seeds or sesame seeds. Ingredients 1 cup roasted unsalted almonds 1/2 cup roasted unsalted peanuts 1/2 cup unsalted cashews 1/2 cup mixed pepitas & sunflower seeds 1/4 tsp salt 1/4 cup pure maple syrup Method 1.  Preheat oven to 160°C (150°C fan forced). Line and 8 inch square baking tray with greaseproof paper. 2.  Add nuts, seeds and salt in a large bowl. Stir to mix well. Pour over the maple syrup, using a rubber spatula, fold mixture until well combined. 3.  Transfer mixture to prepared baking tray. Smooth into a tightly packed, even layer. Bake for 30-35 minutes. Allow to cool completely. Gently loosen bars from paper. Cut into slices.

These are so easy to make and ideal for picnics or packed lunches, add some cooked sliced chicken or ham. I made these without sauce as Cerys doesn't like anything with sauce but you can add any kind of filling or sauce you prefer. Ingredients 1 tbsp olive oil 8 eggs 1-2 tsp dried chives 200g rainbow coleslaw Method 1.  Whisk eggs and chives together, season with salt & pepper. Heat olive oil in a large non-stick frying pan over a medium heat. Ladle 1/4 of egg mix into pan and swirl to cover base. Cook for 2 minutes or until just set. Flip and cook for another 1 minute. Transfer to a warm plate. Repeat to make 3 more omelettes. 2.  Top cooked omelettes with rainbow coleslaw, fold over at the ends then roll to incase filling. Cut in half. Serve with dipping sauce.

Avocado are hugely nutritious, containing a wide variety of nutrients, vitamins and healthy fats. Visit  here  for more information. Some people are not keen on the taste or texture of avocado on it's own but there are a wide variety of ways to include avocado into recipes, it adds a delicious creamy taste and texture. My family love scrambled egg with avocado. I have made this a few times and thought I'd share it here, (this way my kids might make it! 😜) a very easy, healthy and tasty breakfast, lunch or snack. All you do is scramble some eggs, the way you like them, just before the eggs are set, add a diced avocado, gently mix the egg and avocado, season and serve. Simple yet delicious and nutritious. Makes a great alternative to fried eggs, enjoy with buttered toast.

  Very quick and easy to make although it is important that you keep a close eye on them as they can burn quickly. I opened the air fryer every so often to make sure they didn't burn. Ingredients 200g Brussels sprouts olive oil salt & pepper Method 1.  Cut ends off brussels sprouts, separate leaves. 2.  Place in a bowl, drizzle lightly with a little oil, add salt & pepper. Toss to fully coat. 3.  Place in the air fryer basket. Cook at 175°C for 2-4 minutes.

Cerys and I thought we would try cooking brussels sprouts in the air fryer to see if she would like them as she is not a fan of steamed brussels. We also cooked some of the leaves to make brussels sprout crisps. Ingredients 400g brussels sprouts olive oil 1/2 tsp paprika 1/2 tsp Cajun seasoning 1/2 tsp garlic powder Method 1.  Wash sprouts and remove tough outer leaves. Cut in half lengthways. 2.  Place in a large bowl, drizzle with olive oil and sprinkle with seasoning. Toss to fully coat. 3.  Place in air fryer basket and cook at 195°C for 5-7 minutes, shaking the basket every so often. She wasn't too keen on them but Scott and I enjoyed them, Jodie also had some.