The sun is shining, the mood is good. Here at Mums In Real Life, we’re preparing to get saucy for the weeks ahead. The aim will be to complement our healthy lifestyle with additional deliciousness. We’re talking sauces, dips and dressings and we can’t wait to get started!
We are therefore kicking off with this ever so simple, yet scrummy salad dressing. Things don’t get easier than this.
Pour 150ml Olive Oil into a jar/bowl. Add 2tbsp of Dijon Mustard along with 2 tsp of mixed herbs. Season well and stir.
Whilst travelling around parts of Morocco, I totally fell in love with the cuisine. It’s not hard to do. Vendors, nestled amongst Artisans, sell the most aromatic and visually tantalising displays of herbs and spices, every spirally turn you take through the labyrinths of the Souks.
We tasted many a memorable dish, the best of them being cooked and served straight out of a families home in Marrakesh. We dined in their living room on the tastiest of mez dishes and the triumph of the night was their roasted chicken, served piled high with Cous Cous. Unforgettable.
This is a nod to my time travelling and I can guarantee it’ll leave your kitchen smelling divine. Your taste buds will be begging for more! The heady smells of the herbs and spices take me directly back to my wonderful days wandering the world. I hope it takes you there too !
The most amazing thing is, it is so easy to cook! Let’s go!
Medium to Large Chicken
1tsp Ground Cumin
1tsp Ground Coriander
1/2tsp Cayenne Pepper
1 Onion, quartered
4 – 6 Cloves of Garlic (or more – Garlic usage should come from the heart)
1tbsp Butter or low fat butter spray
2 cups of water
Spoonful of cooked chickpeas to decorate
Fresh coriander (optional)
Preheat your oven to 180•C.
Put the herbs and spices together in a bowl, stir.
Put the chicken onto a baking dish and rub it with butter, or spray with a low fat option. Next up, work the herb and spice mixture into the chicken well.
Generously twist some pepper on top and sprinkle with salt.
Around the chicken add your crushed up garlic and onions. Add the water.
Pop into the oven for an hour, basting generously. After an hour, cover the chicken loosely in foil, turn your oven down to 160•C and cook for a further hour.
Remove from the oven and allow to rest for at least 15 minutes. Transfer to a serving plate and drizzle with the juices. Add cooked chickpeas and fresh chopped Coriander.
Plate up and enjoy with some Raisin and Paprika Cous Cous, topped with coriander.
In addition, how about adding some braised Courgettes and Carrots to the dish?
This went down Mighty well at home. Seconds all round!! Bonus.
Here at Mums In Real Life, we’re always seeking out tips and love to hear your tales. Please comment or email us at:
Here at Mums In Real Life, we love a gimmick and nothing quite beats a good ‘ spiralling’ session!! Not only is it fun (the kids LOVE watching!), but it gets the kids eating their superfoods too and…they just look so so pretty!!
We have the Hemsley & Hemsley model, although there are plenty of others about!!
This salad perfectly compliments our healthy living lifestyle, have you seen our exercise cards? Take a look: Fitness
So let’s get started!! Grab yourself a bag of Super Food Salad (I bought mine from Aldi and it contains: Land cress, red chard, baby spinach, beetroot, baby kale and wild rocket), some peppered mackerel, Cous Cous and sliced red pepper.
Slice up half of a red pepper and make up some Cous Cous. Place a couple of generous handfuls of salad mix into a bowl, then add the red peppers and Cous Cous.
Remove the skin from the mackerel and break up into large flakes.
Decorate the top of your salad with the flaky mackerel and use a dressing of choice. Enjoy!!
2 medium sized potatoes (peeled and finely sliced)
1 small onion finely diced
1 egg (beaten)
Preheat the oven to 200•C (fan).
On a floured surface, roll out the pasty and cut out some circles (I used a breakfast bowl).
Next up, mix all of the ingredients together in a bowl and season well.
Spoon out the mixture onto each Pattie shaped pastry. Then smear some egg alongside each piece of pastry.
Gently fold over one half of the pastry and seal the edges.
Twist the edges over and use a fork to gently press it down (optional).
Use the rest of the egg to coat the pasties, pop onto a baking dish and cook for 10 minutes. After 10 minutes, turn the oven down to 160•C Fan and cook for a further 40-45 until golden brown and cooked through.
I absolutely love Easter time! Hands up, I’m not really religious, but for me Easter is all about family. Being together, eating together – one big, loud, crazy family weekend. To top it off, the sun is shining! It’s going to be a fabulous weekend.
Today has not disappointed. My little has had the sick bug this week, and so we’ve not been up to much. He’s feeling better now, but still a bit wobbly so we’ve had a quiet couple of days at home. This also meant a luxurious trip to Saino’s sans children yesterday, so today has been all about cooking!
The schedule for the weekend includes Easter egg Hunting at my sister in-law’s tomorrow (complete with newborn lambs!), followed by a family lunch, followed by Sunday lunch at home with Mum and Dad and a Bank Holiday BBQ with my lovely running buddy – perfect!
So, with word that Storm Freya was hitting us this weekend, we headed over to Tahlias’ and Co for a Greek night. Having taken inspiration from Pinterest, Tahlia cooked up a storm! We were greeted with a 7 layer hummus dip, served with mini Pitta breads.
The house was a cacophony, one room blasting out pop music (kids bop), another the sound of boys debating levels re the console, then the smells. Oh, the smells!! The fragrances from Briam, Greek roasted vegetables.
The senses were in overdrive. Especially when the roasted lamb Kleftikoe came out of the oven!
Nom nom. We certainly enjoyed an incredibly tasty, succulent meal – watch this space for the recipe cards.