Snack on something a little different this autumn. Create @LetsEatSmart’s spicy roasted pumpkin seeds in 5 simple steps.
Pancakes with a twist! Food blogger, @LetsEatSmart shares a great way to turn leftover pumpkin into a tasty breakfast treat. Use up your leftover pumpkin from Halloween for this tasty breakfast treat. Ingredients 1 cup plain flour 3/4 cup soya milk 1/2 cup pumpkin puree 2 tsp golden caster sugar 1 tsp cinnamon 1/2 tsp ginger powder 1/2 tsp baking powder 1/2 tsp apple cider vinegar 1 tbps coconut oil (for frying) Method Combine the apple cider vinegar with soya milk and set aside Place the remaining ingredients in a mixing bowl, and mix to combine Stir in the apple cider vinegar and milk mixture Heat a medium frying pan with a little coconut oil. Add a small ladle of batter and fry over low-medium heat until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown Repeat until all the batter is used up For more recipes, visit @LetsEatSmart’s blog here.
Warm up this winter with @LetsEatSmart’s delicious roasted pumpkin soup recipe.
It’s #NationalDoughnutDay and @thecookandhim have provided us with an indulgent Chocolate & Hazelnut Doughnut recipe to mark the occasion.
White Peak Distillery have shared their gin recipe to create a Derbyshire County Garden Cocktail, a refreshing twist on the classic G&T.
It’s National Vegetarian Week! This delicious rainbow paella recipe from @thecornerplot is perfect for sharing with friends. Serve with a tasty salad and you’re good to go.
This red lentil and tortilla soup recipe from @SandhyasKitchen is a quick, easy and healthy reipe for those on the go. Give it a try for National Vegetarian Week.