Mushroom Pie Recipe

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Mushroom Pie RecipeMushrooms are up there on my faves list, alongside avocados and cheese.  All three can usually be added to anything to instantly improve it.

Aside from cake.

Anyway, this recipe is amazing, I wish I could take credit for it (not that clever!) but I plan on making these ALL the time, the addition of lemon zest is genius I tell you!  I used my pie maker and the recipe made four large pies.  These delish Mushroom Pies are perfect winter warmers, they’re super-quick to whip up, inexpensive, filling and make an easy addition to your family meal plan.

Mushroom Pies Recipe

Recipe reproduced courtesy of meadowmushrooms.co.nz

Ingredients

1 Tbsp olive oil

1 Tbsp butter

2 onions, sliced 

2 cloves garlic, sliced

250g White Button ‘Pie’ Mushrooms

1 Tbsp fresh thyme

1/4 cup cream (I used 1/2 cup)

Zest of 1 lemon

Salt & pepper

1 packet flaky puff pastry sheets

1 egg

Method

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Mushroom Pie Recipe

  1. Heat oil and butter, sauté onions, garlic, mushrooms and thyme.
  2. Add cream and lemon zest and season to taste
  3. Grease muffin trays, pie tin or pie maker.
  4. Cut out pastry rounds to line bases, prick all over with fork.
  5. Fill with mushroom mixture
  6. Cover with pastry lid, brush edges with water and seal pies.
  7. Brush with whisked egg and bake for 30 minutes in over or until golden, or follow directions on pie maker.
  8. Enjoy with pesto and winter salad.

 

Midwinter Mexican – Sizzling Shrimp Fajitas Recipe

Faa-heaters.

Fajitas.

Yay!

Now that you can pronounce fajitas, let’s figure out exactly what we’re talking about before we dive in and get cooking.

My first fajita experience was in a popular Tex-Mex chain restaurant in the US.  Piles of sizzling sliced meats, sliced, sauteed capsicums and onions served to the table in a HOT cast iron skillet with warm flour taco tortillas (tor-tea-aas), salsa, pico de gallo, guacamole, cheese and sour cream served on the side.  It’s a sight to see and the fun of assembling your fajitas makes eating a really tactile experience.  Fajitas are also great for a family meal as the platter presentation works perfectly for sharing and keeping picky eaters happy.

The difference between tacos and fajitas?  Assembly and toppings.

The term fajitas actually refers to the filling and means ‘little strip’, referencing how the meat and vegetables are cut and cooked.  Tacos are served pre-filled, whereas fajitas are a DIY experience at the table, tacos generally have fresh, raw toppings whereas fajitas are served with sizzling veggies in the pan.

I love them both, like, I LOVE THEM BOTH, but let’s cook some Farrah’s fajitas!

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Shrimp Fajitas Recipe

 

Sizzling Shrimp Fajitas Recipe

Sound a bit tricky??  Fajitas are super easy, check out the 1 min video below if you need some convincing : )

Ingredients

500gm raw shrimp cutlets

2 tbsp vegetable oil

1 tsp crushed garlic

Salt and pepper to season

2 capsicums, different colours, cut into strips

1 red onion cut into strips

1 x Farrah’s Fajita Spice Mix (available in the Mexican aisle at your supermarket)

1 x pack of Farrah’s Taco Tortillas (available in the Mexican aisle at your supermarket)

To Serve

Prep shredded lettuce, diced tomatoes, grated cheese on a platter

Lime wedges to serve

Cilantro, sour cream, salsa and hot sauce to serve.

Method

Heat oil in cast iron skillet or pan.

Add garlic and shrimp.

Season with salt and pepper to taste.

Stir through half the pack of Farrah’s Fajita Spice Mix.

Cook until shrimp exterior is pink with red tails and the flesh is slightly opaque and a little “white” in color.

Remove shrimp from skillet and de-tail if you haven’t already.

Add capsicum and onion to skillet with the remainder of the Farrah’s Fajita Spice Mix.  Cook, stirring until veggies are just softening.

Return shrimp to pan, bring back up to temp.

Serve straight to the table, taking care with the hot pan.

Enjoy fajitas with warm Farrah’s Taco Tortillas, shredded lettuce, diced tomatoes, grated cheese, lime wedges, cilantro, sour cream, salsa and hot sauce to serve.

I guarantee your family will love this meal and it’s SO quick and easy to whip up, get the kids in the kitchen to prep the cold toppings while you take care of those delicious shrimp!

I actually could eat this meal every day.  The fajita mix from Farrah’s is an amazing, smoky blend of spices that pairs perfectly with many different proteins.  Don’t forget the squeeze of fresh lime on these, you’ll be thanking me!

Enjoy!


Mexican dishes are on the menu in our house every week and I’m so keen to get you guys excited about trying some new dinner ideas that I have 5 amazing prize packs to give away thanks to Farrah’s!

  • 2 x Main prize winners: Farrah’s Mexican Range; including Farrah’s taco tortillas + spice mixes across the range. Enough to share!
  • 3 x Runners up: Fajita Mexican Pack; including new Fajita Spice Mix + Farrah;s Taco Tortillas.

To enter, leave me a comment below sharing your favourite way to enjoy the Farrah’s Mexican range.

Comp closes 27th July 2017, NZ residents only.

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Crock-Pot Poached Pears Recipe

This could be my most favourite recipe EVER posted on The Best Nest Blog.  I probably need to make it again, over, maybe, seven consecutive nights (I love it THAT much), just to be sure, but we’ve definitely got a hands down stunner here!

And it’s probably the easiest dessert ever.

The very best part is that your Crock-Pot does all the hard work so you can get other things rolling; maybe relax (I jest!), hang out with your dinner guests (or fold the laundry, feed the dogs, cook the fish fingers for the kids)…………whatevs, just chuck the foodie stuff in the Crock-Pot and four hours later you’re a Masterchef.

Let’s get into it;

New Zealand's Top Mummy Blogger Parenting Travel Blog Family CrockPot Poached Pear Recipe

Crock-Pot Poached Pears Recipe

New Zealand's Top Mummy Blogger Parenting Travel Blog Family CrockPot Poached Pear Recipe

Ingredients

4-6 pears, I used Beurre Bosc

¾ Bottle of red wine – I used a Merlot and it was beautiful

1 cup of water

1 slice of lemon peel

Juice of one lemon

1 tbsp honey

3 tbsp sugar (approx 50gm), + 2 tsp for syrup

1 Cinnamon quill

3 Cloves

3 Black Peppercorns

1 ½ tsp Vanilla extract

3 tsp cornflour

Blue cheese, walnuts and crackers to serve.

New Zealand's Top Mummy Blogger Parenting Travel Blog Family CrockPot Poached Pear Recipe

  • Combine wine, water, lemon peel, honey, sugar, cinnamon quill, cloves, peppercorns and vanilla in the Crock-Pot.  Cook on high for 30 minutes.  
  • Peel pears and cut a slice off the bottom so they can stand upright.
  • Coat in lemon juice
  • Lay pears down in Crock-Pot so they are covered, or if you’d like a red and white stripe, stand them upright.
  • Cook on high for 4 hours.
  • Remove 1 cup of liquid from Crock-Pot.  Bring to the boil in small saucepan, add 2 tsp of sugar and cornflour dissolved in water.  Simmer until syrup reduces and thickens.
  • Serve with rich, blue cheese, walnuts and water crackers.
  • Pour wine syrup over pears and enjoy!

New Zealand's Top Mummy Blogger Parenting Travel Blog Family CrockPot Poached Pear Recipe

Win a Crock-Pot® Crock-Pot Traditional – CHP200 worth $119.99!

If you want to get inventive in the kitchen with your own amazing Crock-Pot then you’re in luck as I’m giving one away – actually I’ve already given TWO away, so this is your last chance to win!  (Crock-Pot Asian Chicken Lettuce Wraps Recipe here, Crock-Pot Macaroni Cheese Recipe with Dukkah Chicken)

> To win the Crock-Pot® Traditional – CHP200, leave a comment below and tell me one of the awesome features on this Crock-Pot model (psssttt, have a look here).

Competition closes 6/7/17, NZ residents only.

Thanks to Crock-Pot for making this post possible.

New Zealand's Top Mummy Blogger Parenting Travel Blog Family CrockPot Poached Pear Recipe New Zealand's Top Mummy Blogger Parenting Travel Blog Family CrockPot Poached Pear Recipe

Pumpkin Soup and the Story it Tells

Thanks for making this post possible Naked Locals, your soups are incredible!  Check out their full range of 13 flavours here.

I spent a lot of time with both of my grandmothers when I was young and for this, I feel so grateful.  There were week-long school holiday sleep-overs, quick overnights and just simply days when pick-up time came all too soon.  Though both sets of Grandy’s lived in Auckland as we always have, their respective homes were poles apart from The Suburban North Shore Life my brother and I found ourselves navigating.

One Nana lived on a farm in what was then rural Auckland while the other had raised her kids the Westie Way – before there was a ‘Peninsula’ to bring the million dollar price tags to Te Atatu.

I spent those childhood years convinced that both of my Nana’s freaking LOVED to cook, they were always in the kitchen and I just couldn’t wait to get in the kitchen with them ie always underfoot, making another mess for them to clean up, insisting on cooking every single day I was with them, hiding Nan’s ciggies because the smoke irritated my eyes………..poor Nan.  She didn’t even have her stress-relief to deal with my exuberant self lol.

30 years on and a mother myself, perspective and hindsight have made me realise my childhood view may have been a little skewed.  My Grandmother’s had seven and five children respectively – they weren’t in the kitchen perfecting their choux pastry for the next ‘Ladies, a Plate’ function at the Golf Club,  they were just trying to feed their large families – over and over again, day in and day out.

One of my late-Nan’s go-to recipes in winter and one that has been loved by all for years is her pumpkin soup.  Hot, nourishing, seasonal, cheap, quick and easy…………….soup of any kind is a family mainstay but Nan’s Pumpkin Soup has a special place in our hearts.

Reminiscing made me think about culinary traditions and the memories that can be invoked by a mere taste or smell.  Food is important to family’s and to society as a whole, but what happens in our time-poor modern lives when we just can’t make a pot of soup to save ourselves?  Or, you just hate cutting pumpkin? (#GuiltyasCharged #PumpkinsSuck)

What happens is, we look for alternatives and fingers crossed, those alternatives provide nutrition and emotional sustenance in much the same way our heritage recipes do.

Case in point; we’ve been travelling a lot, I’ve been very stressed and overworking.  Our family returned from a magical trip to the Franz Josef and Fox Glaciers last week and I was firmly under the weather with a non-sinister, but still formidable head cold.  There was no food in the house yet all I wanted was my own bed and some of Nan’s pumpkin soup.

Dave was dispatched to the grocery store and returned with the next best option; with my NEW favourite soup.  Not ‘a’ pumpkin to make soup, but a sick-wife-needs-comfort-food-asap version that is much more convenient.

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Pumpkin Soup Recipe

Dave had not purchased packet soup, but rather fresh East Coast Sunshine Pumpkin Soup from Naked Locals.  This was the 2017 version of my Nan’s famed Pumpkin soup.  The curry powder has been switched for the good-for-you aromatics and flavour combos of ginger, turmeric, paprika and cumin as well as coriander, cinnamon, cardamom and cayenne.  Basically, all the good stuff beginning with C except for chocolate! 

And that was it.  Veges, sunflower oil, coconut cream, salt, yeast and herbs and spices.

Nothing else but NZ made goodness.  Preservatives and artificial stuff – not there.  Soup made the same way my Nan made it, and the same way we make it (when Dave is home to cut the freaking pumpkin!).

Naked Locals soup is what happens we are time poor when we just don’t have it in us to cook from scratch.  As parents and partners, we search out brands and products that can deliver on that hearty, home-made promise of our grandparent’s cooking, without delivering the guilt that consuming ‘fast-food’ so often renders.  Perhaps this is a ‘new’ tradition?  A new way of enjoying a meal with minimal prep, harking back to those legacies that helped build my love of cooking meals for my family.

Have you tried the Naked Locals range yet? Which is your favourite soup?

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Pumpkin Soup Recipe

Recipe: Thai Chicken Meatballs in Coconut Curry

There’s something about adding a little bit of heat to winter meals that works so well.  Thai dishes can be exactly what you need to warm the family’s bellies on these dreary, dark nights.In saying that, I’ve always been a little intimidated by Thai, I think that the inherent layering of aromatic flavours has always seemed a bit too complicated for me.  Cooking a curry from scratch is the best way to get over any feelings of Thai-inadequacy.  The ingredients are minimal, straightforward and they just make sense once combined, plus, there’s no fancy techniques or timings to master.  Using authentic ingredients in any recipe is a must, hence my inclusion of Trident products here.  Their Sweet Chilli Sauce (freaking amazing!) is made in Thailand but is also the top selling Sweet Chilli Sauce in New Zealand!  Yum.

Give this recipe a go, I promise you’ll love it and make it more than once!

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Thai Chicken Meatballs in Coconut Curry Recipe

Thai Chicken Meatballs in Coconut Curry
Print
For the meatballs
  1. 500g chicken mince
  2. 1/2 cup panko crumbs
  3. 1 tbsp Trident Sweet Chili Sauce
  4. 2 tsp crushed garlic
  5. 2cm piece of grated, fresh ginger
  6. 1 tbsp chopped, fresh mint
  7. 1 tbsp chopped, fresh coriander
For the curry
  1. 1 tbsp vegetable oil
  2. 2 tsp crushed garlic
  3. 1/2 red chili, finely chopped (I deseeded the chili)
  4. 2cm piece of grated, fresh ginger
  5. 1 tbsp curry powder
  6. 1 tbsp soy sauce
  7. 1 tbsp Trident Hot Chili Sauce
  8. 400g can Trident Coconut Milk
For the vegetables
  1. 1 1/2 tsp sesame oil
  2. 3 heads baby pak choi cut in half
  3. 250g green beans, trimmed
  4. 1 large carrot, in ribbons
  5. 2 x packs of Trident Udon Noodles
  6. Chopped coriander to serve
  7. Lime wedges to serve
For the meatballs
  1. Combine chicken mince, panko crumbs, Trident Sweet Chili Sauce, garlic, ginger, mint and coriander in a bowl.
  2. Roll tablespoons of mix into balls, pop in fridge for 30 minutes.
  3. Heat oil in a large, non-stick pan. Cook meatballs until golden brown and cooked through, approx. 10 minutes.
For the curry
  1. Heat the oil in a large pan, add garlic, chili and ginger, stir until soft.
  2. While stirring add the curry powder.
  3. Add the soy sauce and Trident Hot Chili Sauce.
  4. Stirring until combined, add the Trident Coconut Milk then simmer covered for 15 minutes.
For the vegetables
  1. Heat sesame oil in a large pan, add the veges and stir for 5 minutes.
  2. Add the Trident Udon Noodles, sprinkle with water and gently separate with chop sticks.
  3. Add the curry sauce, gently stir to combine.
  4. Serve in bowls, adding meatballs, a sprinkle of chopped coriander and lime wedges on the side.
http://www.thebestnest.co.nz/

Win with Trident!

Guys, listen!!!!  If you make your own creation using Trident Sweet Chilli Sauce and post it to Trident’s Facebook page (click here)  with the hashtag #authenticasiancreations you could win a year’s supply of Trident Authentic Chilli Sauces, Noodles & Coconut Milk & Creams!

What are you waiting for?!  Maybe you could even recreate my recipe! xx

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Thai Chicken Meatballs in Coconut Curry Recipe

How to: Meal Planning for the Modern Family

Dave and I love cooking.  We are constantly looking for meal inspo, experimenting with different techniques or twists on old faves and frequently testing and re-testing our own recipes to share with you guys here or on FB or IG.  But let’s be clear, this ‘fun in the kitchen’ does NOT happen Mon-Fri at 5pm.  At that time of day, as in most households with children present, dinner time (or the ‘Witching Hour’ as it’s more commonly known), is when we parents enter survival mode.  Kids are tired after busy days, hungry, often ‘hangry’, being rushed around to sports practices or after-school activities and with zero patience.  “FEED THE KIDS” becomes priority Number 1 but often at the expense of our lofty (or even just basic!) aims in the nutritional department!

We’ve all seen the proliferation of food delivery services over the past few years; magical meal kits that arrive with recipes, ready to cook and assemble, or simply reheat if you’re really time poor.  Our family has tried and enjoyed most of these offerings and I’d be lying if I said I wasn’t a massive fan, but………there is obviously a significant cost involved, a lack of choice around products, brands and ingredients used and an inability to cater for multiple, different dietary requirements in each meal.

Until now that is.

Over the past 10 days, we’ve been in the kitchen, getting to know How2Food – an online platform dedicated to providing completely customisable meal plans that work with your family’s nutritional needs and give you back the power to shop when and how you want.

The beauty of How2Food is in it’s simplicity;

  • Create a How2Food account, takes 25 seconds max!
  • Fill out your profile including how many people you need to feed, the number of meal recipes you need per week, & which day you’d like to receive them
  • Select which kitchen appliances you have available for meal prep
  • Specify any allergies, foods you don’t eat and dietary requirements

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Meal Planning

That’s it!  Done.  Your weekly recipes and shopping list will be generated on your chosen delivery day and then making magic in the kitchen is all up to you and your family.  

We generally shop at Pak ‘n Save but as we’ve been away in Queenstown all week, having our weekly meal plan completed by How2Food meant we were able to shop online at Countdown and have a food delivery set-up for Saturday afternoon – organisational convenience at its finest right?!

So what’s on our menu for next week?  Two Mexican dishes (our family fave!) and shrimp pasta.  The recipes sound amazing and perfectly suited to our family’s tastes and time available to spend in the kitchen on meal prep.

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Meal Planning

So what do you guys think?  I’m in love with this concept; it’s completely different to anything on the market right now, provides the benefits of meal delivery services with the freedom to shop how and when you choose, ultimately saving you money.

To celebrate their launch, How2Food are offering a one-month free trial as well as a referral incentive which could see your monthly subscription reduced from $19.95 to just .50c if you refer up to 5 friends!

Let’s get cooking guys and get our families back in the kitchen and back to our dining room tables in 2017.

 

 

Crock-Pot Macaroni Cheese Recipe With Dukkah Chicken

Is Macaroni Cheese the unofficial king of comfort food? The champion of family-friendly, fill-you-up deliciousness?  

Absolutely. There are few challengers who would take on the magical combination of cheese and pasta, plus, throw in some bacon and there’s just no contest.

Made in the traditional way, Macaroni Cheese can be a multi-pot explosion of dishwashing.  One pot to make the cheese sauce, one to boil your pasta, the colander to drain it and the baking dish to throw it all together in (from which you can expect to still be scrubbing burnt cheese off 3 days later).

Move on from the sink and get creative with this easy-peasy Crock-Pot recipe for Macaroni Cheese.  It’s a total 1-pot winner in which you add the ingredients and get on with your day……..for 2.5 hours at least!

This recipe makes a pretty jumbo sized batch, so get ready for a cook-once-eat-twice meal – I love it when this happens!

Crock-Pot Macaroni Cheese Recipe With Dukkah Chicken

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog crock-pot crockpot slowcooker Macaroni Cheese Recipe

Ingredients

For the Macaroni Cheese;

1 x 500g bag of macaroni elbows

50gm butter

3 ½ cups hot milk

1 small onion finely chopped

300gm chopped bacon

½ tsp paprika

1 ½ cups water

Salt and pepper to taste

½ cup shredded mozzarella

1 cup grated cheddar cheese

1 pack of Tatua cheese sauce

For the Dukkah Chicken;

Diced chicken thighs/breast as much as needed for your family

1tsp Worcestershire sauce

1 tbsp soy sauce

1 ½ tsp olive oil

Pepper & Me The Mother Dukkah to coat the chicken

Method

Combine all ingredients for Macaroni Cheese in your Crock-Pot.

Stir well.

Cook on high for 2.5 hours.

Dice chicken.

Toss in Worcestershire/soy sauce.  Leave to marinate for 10 minutes.

Add oil and chicken to pan, shake over The Mother Dukkah to coat and cook until chicken is ready.

Serve with some fresh chopped red capsicum and enjoy!

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Win a Crock-Pot® Lift & Serve – CHP450 worth $159.99!

If you want to get inventive in the kitchen with your own amazing Crock-Pot then you’re in luck as I’m giving one away – actually I’m giving THREE away, so keep you eyes peeled for two more posts in my Crock-Pot series and two more chances to win!  (First post here)

Thanks to Crock-Pot for making this post possible.

> To win the Crock-Pot® Lift & Serve – CHP450, leave a comment below and tell me one of the awesome features on this innovative Crock-Pot model (psssttt, have a look here).

Competition closes 11/6/17, NZ residents only.

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog crock-pot crockpot slowcooker Macaroni Cheese Recipe

Little Moments Matter + Fruit Tea Gummies Recipe

It’s Mother’s Day season again and like (I’m guessing!) 99% of you, I’m staring at the calendar and my multiple to-do lists wondering how it can be that we now find ourselves in MAY, on the cusp of winter and racing through 2017 at such a rate that I’m struggling to remember the big moments in our year so far, let alone the small moments that can make such a difference to our day-to-day lives.

That’s the quintessential paradox of modern parenting though, isn’t it?  Celebrate everything, be and do ALL the things, say yes with reckless abandon only to overcommit yourself and fill your days with all the trappings of BUSY.

This is my life.

My name is Melissa and I am a BUSY addict.

I don’t know how to stop being busy (I’d desperately like to, to be honest), but, I’ve got a couple of tricks up my sleeve to help me slow it down each day, even for just a few of minutes here and there.  Little moments do matter and can make a big difference in your day.

Do something special just for you

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Natural Gelatine Gummy recipe

We sneak little treats into the kids’ lunchboxes now and then, surprise our partners with a favourite meal or a date night but it’s not so often we go that extra mile for ourselves is it?  Certainly not on a daily basis.

I just can’t seem to drink enough water, which in turn affects everything from my mood to my overall health.  Taking the time to address this water deficit, is a tiny bit of self-investment that will pay off in the long run.  

What you can do:  Spend 5 minutes prepping a delicious, hydrating drink that you’ll want to sip on throughout the day!

  • Find a caffeine-free fruit tea that you love and whip up a cold brew to add to your flask or drink bottle.  I love Red Seal Lemon & Lime Hot or Cold Brew.
  • Add ice 
  • Add lemon and/or lime slices
  • Pat yourself on the back and drink up!

Create a Daily Ritual

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Natural Gelatine Gummy recipe

When my boys are at school or kindy, they eat morning tea and lunch at the same time every day.  My days, however, are random and blurry in which I’m flying by the seat of my pants 99% of the time.

What we can do: Identify a time of day during which you can sit, undisturbed, in a relatively peaceful environment and just BE.  It could mean leaving your desk at work to take a break instead of just working right through, it could be taking a moment for a cup of tea at 2.30 before school pick-up, or setting aside 10 minutes of reading time before bed instead of mindlessly scrolling social media.

Ritual and routine are important to help everyone feel grounded and they needn’t take up large chunks of time which we just don’t have.

Try Something New

When it comes to food trends, I am definitely NOT an early adopter, tech – yes, bone broth – no!

Nix does have congenital gut issues, however, so I’m always on the lookout for some great, natural food ideas that both he and his brother will love (HA!) and that may have some therapeutic benefits for his little digestive system.

Homemade, natural gummies have been popping up here and there on my social feeds lately.  They’re made with the protein-packed, collagen goodness of grass-fed gelatin (great for Nixie’s tummy and great for my skin!), so whipping up some delish, fruity gummy treats has been on my to-do list for ages.

What you can do: Getting creative and allowing yourself permission to fail can be quite liberating!  Take baby steps, stop putting off something you’ve wanted to try, enrol in that yoga class and make today awesome!

These gummies took me two attempts to perfect, but were not a massive time commitment as start to finish they take 45 minutes max and have only 5 ingredients!

Fruit Tea Gummies Recipe

Ingredients

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Natural Gelatine Gummy recipe

3/4 cup of diced fruit (I used pre-frozen then defrosted sliced peaches from our tree this summer)

1/2 cup of water with two Red Seal Hot or Cold Brew fruit tea bags (I used Raspberry & Strawberry)

1 1/2 tbsp of natural, grass-fed gelatin

1 tsp Red Seal Manuka Honey UMF5+

Coconut oil to grease moulds if you are using them.

Method

Puree your fruit.  I use my Nutribullet with a touch of water.

Add gelatin, brewed Red Seal tea and fruit to a small saucepan, stir to dissolve gelatin.

Add honey and whisk constantly over a low heat until fully combined, thickening a little and just simmering at the edges.

Grease silicone moulds (or use a glass dish lined with baking paper), pour mixture in and pop in the freezer.  They should set in about 20 minutes.

Pop gummies out of the moulds or lift out the baking paper and cut into pieces.

Enjoy!

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Natural Gelatine Gummy recipe

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Natural Gelatine Gummy recipe

WIN >  Make your own Red Seal Fruit Tea Gummies!

Want to try this easy-peasy recipe out at home for yourself?  Tell me which Red Seal tea flavour you’d most like to try (take a look here) by leaving me a comment below and you’re in the draw to win a 3-Pack of delicious fruit teas and two silicone moulds so you can whip up some yummy gummies at home.

Comp closes Sunday 21 May @10pm.  NZ residents only.

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Natural Gelatine Gummy recipe

 

Crock-Pot Asian Chicken Lettuce Wraps Recipe

Ooohhhh yaassss, come at me chicken wraps!  

PF Chang’s is a popular restaurant chain in California that serves a lettuce wrap dish and people go gaga over them.  I ate there once and wasn’t flipping out over them to the point that I felt I would never be able to recreate them at home.  I mean, they were totally delicious, but not intimidatingly delicious, does that make sense?

Fact: I did recreate them successfully.

Fact: They are super easy!

These lettuce wraps are filling, warming, and pretty healthy without even trying to be an on trend hipster-paleo dish.  I LOVE that lol.  

The title may have been a giveaway lol, but this is indeed a Crock-Pot recipe so you can get the dinner prep crossed off your list before witching hour arrives and all hell breaks loose – or is that just my house???

To get this dish off to a great start I sauteed the chicken mince on our gas stove top first – in the Crock-Pot pot!  No switching pans and making extra dishes, the new Sear & Slow model is induction, gas and electric ready so you can make the most of those delicious flavours and keep them all in one pot!

Recipe: Crock-Pot Asian Chicken Lettuce Wraps

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Ingredients:

600 gm Chicken mince

1 cup Rice uncooked

1 x Medium onion chopped

2 Cloves garlic

2 Green onions chopped

½ Red capsicum

1 Tbsp Grated ginger

1 Tsp Red pepper flakes

1 Tbsp Olive oil

½ cup Hoisin sauce

2 Tbsp Soy sauce

1 Tbsp Rice wine vinegar

1 ½ Tsp Sesame Oil

1 Can water chestnuts, drained

¼ Cup sliced cashews

Iceberg lettuce

Mung bean sprouts to serve

Method:

  1. In olive oil, saute onions, garlic and chicken on stove-top in Crock-Pot Sear & Slow pot until chicken is no longer pink.
  2. Add chopped capsicum, grated ginger, red pepper flakes, hoisin sauce, soy sauce and salt and pepper to pot.  Cook on low for 3 hours.
  3. Cook rice.
    New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog crock-pot crockpot slowcooker asian chicken lettuce wraps recipe
  4. Add rice, water chestnuts, green onions, rice wine vinegar, sesame oil and cashews to mixture.  Stir through and cook for 5 minutes.
  5. Gently pull apart lettuce leaves, fill with chicken mix and garnish with mung bean sprouts to serve.

Adapt for kids – The boys weren’t too keen on the idea of the lettuce wraps so we switched theirs out for flour tortillas and dinner was served.

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Win a Crock-Pot® Sear & Slow – CHP700 worth $299.99!

If you want to get inventive in the kitchen with your own amazing Crock-Pot then you’re in luck as I’m giving one away – actually I’m giving THREE away, so keep you eyes peeled for two more posts in my Crock-Pot series and two more chances to win!

> To win the Crock-Pot® Sear & Slow – CHP700, leave a comment below and tell me one of the awesome features on this innovative Crock-Pot model (psssttt, have a look here).

Competition closes 18 May 2017, NZ residents only.

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Frosé Recipe with Akarua RUA Pinot Rosé

#YesWayRosé, it’s the second annual NZ Rosé Day on February 5th – a ‘National Holiday’ I’m totally on board with FYI. 

Celebrate at home and enjoy this gorgeous Frosé (frozen rosé) recipe with Akarua’s RUA Pinot Rosé RRP $24.  This would be a perfect pairing with a classic Waitangi weekend BBQ with crayfish, salmon or lamb, a rich cheese or a decadent pudding recommends Akarua Winemaker Andrew Keenleyside.

p.s NOT just for ladies – lads call it Brosé.  

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INGREDIENTS

1 bottle of Akarua RUA Pinot Rosé

Juice of 1 lemon

4-5 strawberries OR a handful of raspberries

¼ cup sugar

1 cup of water

INSTRUCTIONS

Place RUA Pinot Rosé, lemon juice, strawberries or raspberries, sugar and half the water in a blender, blend until smooth

Pour into ice cube moulds and freeze for approximately 4–6 hours

When you are ready to serve, place cubes into blender and add the remaining half cup of water.

Whizz to a smooth slushy-like consistency (more water may be required to loosen the mixture).

Garnish and serve with a straw!

For more information on New Zealand Rosé Day 2017, head to sipnzrose.com and become part of the conversation using #sipnzrose

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Frose Rose Recipe