I love it when I have the chance to go to a nice restaurant and indulge in some top quality dishes. Being able to pick something sumptuous from the high class menu and enjoy every morsel because you know tomorrow you will be back to the bog standard quick meals you are so used to grabbing in between parents evenings, work, hair appointments or what ever else life throws at you. Being on Weight Watchers means that not only am I watching what I eat, but I am also planning my meals for the week ahead. I do try to be adventurous and try new recipes but half the time I just simply do not have enough minutes on the clock to indulge in a recipe that is going to take longer than 30 mins.
Here is a wonderful recipe idea.. Salmon and prawn crumble. Sounds devine doesn't it? I must admit when I heard the name I immediately thought "No, too complicated and time consuming". But what If I told you this gorgeous twist on the standard fish pie could be easily made using a microwave? I am not talking about those 2 minute meals where you pop a few holes in the film and then zap it, I am talking about actually creating a 5 star meal with a microwave and minimal effort.
In this video celebrity chef Jo Pratt shows you how to prepare this fishy delight using a Panasonic combination microwave oven.
With so many delicious meals you are able to cook from scratch in half the time, what will you make?
*This post is sponsored by Spreaditfast
These tasty crispy cakes are the perfect thing to make with the kids. Besides the melting of the chocolate, they need minimal supervision and will have a blast making them. They are perfect for Easter when topped with some mini eggs and really resemble a birds nest. Aalliyah has so much fun making them for her class as an end of term treat. Needless to say they all had a blast eating them too!!
What you will need:
Shredded Wheat (Approx 15 Biscuits)
300g Milk chocolate
Mini Eggs
Method:
Place the wheat biscuits into a large bowl and start crushing with your hands making sure not to leave any big bits in.
Next take the chocolate and break it up into a glass bowl, place the bowl over a saucepan of barely simmering water. Gently stir the chocolate as it melts until it is all melted.
Take the bowl off of the heat and place to one side. Next take your bowl of shredded wheat and gradually shake the contents into the bowl of chocolate gently stirring as you continue to pour all the wheat in until it is all evenly covered in chocolate.
** I found that pouring the wheat into the chocolate as opposed to the other way round was much easier as it didn't clump together and set to quickly.
Next take a table spoon and start filling up your cake cases, gently pressing them in the middle with the back of your spoon, making a nest shape. Top one or more mini eggs and then leave to set in the refrigerator for a minimum of 2 hours.
Then... Enjoy!
The great thing about this recipe is that you can add a bit of what ever you fancy.. Maybe add in a mix of dark and milk chocolate? Or add some dessicated coconut for added flavour.
This recipe makes approx 30 smallish crispy cakes, so alter the ingredients to make more or less.
