Food In My Home

I saw these pops on a blog a while ago and they looked so fun and cute so I had to make them. You don't have to use brownie you could do whatever you like. Chocolate biscuit cake ones would be good, or just thought of doing cheesecake balls and rolling them in biscuit, that would be amazing! Apparently people do cake ones but I read a recipe where it says you make the cake and then crumble it and squish it back together which absolutely doesn't work. You just need to have something that will go hard in the fridge or freezer so the sticks stay on. They would be amazing for a kids party, a sweet canapé or just a funny different way of serving pudding. I have had a plumber here fixing some leak all day who must of thought I was mad covered in icing and sprinkles all over the place, but he was very impressed with them and said they were delicious. He still hasn't fixed the leak though, maybe hanging around in hope of another one. makes about 35 pops You need Brownies Icing suga

I have just spent the week doing a stage at The River Cafe which was amazing! I absolutely loved it and learnt so much and I now have a million ideas and recipes I want to try, I think I am going to have to have people over for dinner every night so I can get out all the things i've learnt while it's all fresh in my head. This is just one side dish that was served with spinach, roasted monkfish with lemon and marjoram.  Braising the fennel like this makes it really soft and has the most delicious flavour. You could serve it with anything you like, as a vegetable side or just do a big bowl of it cold with a salady lunch would be perfect. serves 5 2 fennel bulbs 1 large garlic clove, chopped finely chicken stock about 500ml olive oil tbsp picked thyme leaves Cut the fingers off the fennel and then cut it in half and slice into thickish pieces. take the green hairy bits off the fingers and put aside for later. Chop the fingers in chunks too. In a heavy based pan with a lid heat up

If your looking for a simple, fruity, summery, light pudding this is so delicious. The yogurt needs to be drained for 4-6 hours minimum but best left overnight to get it really thick, rich and creamy. 800g greek yogurt 80g icing sugar a few pinches of cinnamon 1 sliced mango 1 pomegranate, seeds removed 20g coarsely chopped pistachios 5 tbsp runny honey Mix the yogurt, icing sugar and cinnamon together in a bowl. Get a clean bowl and place a sieve resting in the top of it. Lay a clean tea towel on the sieve and spoon the yogurt into it, fold over the excess tea towel to cover the yogurt and place in the fridge overnight, or for at least 4-6 hours. This will take most of the moisture out of the yogurt and turn it into labneh. The yogurt should be nice and thick by now and all you need to do is spoon it into a bowl and scatter it over your fruits and nuts. The honey you can either drizzle over cold or heat in a pan so it goes really runny. The labneh is also really good for brunch with s