Wednesday, 30 January 2013

Veggie Oat Muffins


Before I share this recipe, I would like to let all my lovely readers know that I will be contributing to Inspiration Cafe on the last Thursday of every month. I am really excited to be joining everyone. There are some amazing things on the blog so go and have a look. If you want to see the crochet longies pattern that I shared today, you can find it here.

Now on to some veggie oat yumminess :)


I love finding ways to sneak vegetables into my kids as they have both gotten really fussy as they've gotten older. I have previously made this recipe in a flat tray to make flapjacks and they go down well too. I like this muffin version better though because it's pre-portioned and easier to just grab and go.

Veggie Oat Muffins (Makes 12)

1 x large carrot, grated
1 x large courgette, grated
1 x large red onion, or 2 x small, grated
1 x garlic clove, peeled and minced
100g hard goat's cheese, grated
100g porridge oats
1 x extra large egg, or 2 x medium
seasoning (plenty of black pepper, pinch of turmeric, pinch of chilli powder, big pinch mixed herbs)
1/2 tsp garam masala


Grate your veg and cheese in a food processor with the grater attachment on to save time and save your hands. Remove the grater attachment then add all remaining ingredients to the food processor and mix well. Line a 12 hole muffin pan with cases and divide the mixture between them. Cook at 200C / GM6 for 45 minutes or until the egg has set and the top has nicely browned.

Yummy!! These never last long at all in my house!

I'm linking here:

Serenity you A Little Inspiration Photobucket Beyond The Picket Fence shabby creek cottage


Monday, 21 January 2013

Mint Stuff I've Seen #29

This Week's Features:


DIY Cloth Training Pants - It's A Long Story


Gumball the Kitten - Quaking Aspen


DIY Smoothie Packs - Lacey in Love


Picot Flower - Ska Mama


Red Wine Jeans Refashion - Cucicucicoo

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Feel free to grab my button from the sidebar if you've been featured :)

Saturday, 19 January 2013

Knitted Bracelet


I made this little covered bracelet for my sister in law for her birthday. It was so easy to make so I thought I would share it with all of you lovely readers :)


To make your own you will need:
  • a bracelet (I got this one in a charity shop for 25p)
  • some wool
  • 3.25mm knitting needles
  • wool needle
  • scissors

Start off by casting on enough stitches to wrap around your bracelet. For me, this was 18 stitches. You want it to fit but be ever so slightly stretched around the bracelet. If it is too baggy the cover will slide around the bracelet and show off your join. If you are unsure on how to cast on, there are tons of videos online. I used the long tail method as I find it quick and easy and it looks good. You then need to work stocking stitch (knit one row, purl one row) until your piece of knitting is the length of your bracelet. Keep checking the fit until it seems long enough with a tiny bit of stretch. For my bracelet this took me 75 rows. Bind off, leaving a very long tail to stitch the cover onto the bracelet with.

Line up the two short edges, right sides together, and stitch them together to make a tube. Wrap the tube around the bracelet, with the right side on top, and start stitching the two long edges together, as neatly as possible. Weave in the ends very well, or tie off in a knot, when you reach the end. Turn the join in to the inside of the bracelet and you are done :)


Lovely little bracelet for my lovely sister in law. Happy birthday Ellie!

I'm linking here:

Serenity you A Little Inspiration Photobucket Beyond The Picket Fence shabby creek cottage

Wednesday, 16 January 2013

Spicy Chickpeas


I make this meal quite regularly as the kids love it and it is easy to make. I use dried chickpeas as it works out much cheaper but you can just as easily use tinned. To use from dried you will need to soak the chickpeas in a large pan of cold water for 12 hours. Drain and rinse them well, add them to a pan with plenty of fresh, cold water and boil rapidly for 10 mins. Scoop off any foam that forms on the top. Reduce heat after the 10 mins and simmer for 40 mins or until the chickpeas feel soft. I tend to do 3 cups worth (dried weight) per pan then freeze them in 1 cup servings (cooked weight). They can be cooked from frozen by adding to a simmering sauce for 30 mins until heated through. I always make sure I have a good stock of chickpeas and different types of beans in my freezer as they make cooking a quick, healthy meal from scratch so easy, and much cheaper and healthier than buying tins.

Spicy Chickpeas (Serves 2)

1 x large red onion, finely chopped
2 x garlic cloves, finely chopped
1 x carrot, grated
½ x courgette, grated
1 tbsp tomato puree
345g passata
150ml boiling water
2 cups cooked chickpeas
seasoning (chilli powder, black pepper, turmeric, mixed herbs)
1 x lemon, juiced

Heat some oil in a large pan and cook the onion and garlic for 5 mins. Add the carrot and courgette, along with plenty of black pepper, a pinch of turmeric and a good pinch of mixed herbs, and cook for a further 5 mins. Add the tomato puree, passata and water, stir well then bring to the boil. If using frozen chickpeas, add them to the pan, bring to a gentle simmer then leave to cook for 30 mins. If using tinned or freshly cooked chickpeas, cook the sauce for 20 mins then add the chickpeas for a further 10 mins. Add ¼ tsp chilli powder (or more or less to taste). Remove from the heat and add the lemon juice.


I like to chill mine in the fridge for a couple of hours then serve inside a warmed pitta bread with a good dollop of yoghurt. It is also very tasty served hot over rice or with chips.

Monday, 7 January 2013

Mint Stuff I've Seen #28


This Week's Features:


Cinnamon Quinoa Breakfast Bake - Gabby's Gluten-Free


Tank Top to Nursing Tank Refashion - Refashion, Repurpose, Redo


Glue Sponge - Mrs. Humpal's Art Room


Rainbow Flower Scrubby Dishcloth - Moogly

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Feel free to grab my button from the sidebar if you've been featured :)


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