Making Arla Organic Free Range Milk Part Of Our Everyday Routine

My husband jokes that it would be cheaper and easier to buy a cow for our home due to the vast quantities of milk we go through each and every day. From breakfast to our evening meals there is rarely a meal that doesn’t include it. Milk is certainly a staple in our house that we couldn’t live without and after a trip to an Arla dairy farm last year it gave me a completly different outlook to how I view this rather amazing product!

I was certainly the kind of person that didn’t give my choice a milk more than a few seconds thought. I would simply throw a full fat for the little ones, a semi skimmed for the adults and a dairy free for Frankie into the trolley and off to the tills I would go.

All of Arla’s milk is free range and sourced only from British farms. The cows are all free range and where possible grazed on organically farmed land. The wellbeing of their cattle is of upmost importance and this is one of the many reason I choose to buy Arla Organic Milk.

I always start the day with a big bowl of porridge along with the majority of the family. There are varying topping of choice from healthier options such as blueberries and strawberries to naughtier hazelnut spread!

Arla is the perfect milk to kick off our day with and works perfectly with our porridge.

Having a large family and working from home can sometimes feel like I’m in a hamster wheel that I can’t get out of so I always try to take five minutes out of my day to switch off to everything and grab a cup of tea. This usually means a quick stop off at the supermarket after the school run in the morning (Arla Organic Milk comes in handy 2L bottles) and take solace in the garden – sometimes with a sneaky piece of cake!

One of my favourite ways to incorporate Arla Milk into our meals though is with my creamy rice pudding recipe that I have left below.

The richness of the whole milk is the prefect choice and something my whole family love:

125g pudding rice
600ml Arla organic whole milk
50ml single cream
1tsp vanilla extract
1tsp ground cinnamon
1tsp grated nutmeg
2 tbsps sugar

Place the rice into a medium sized saucepan and pour in the milk, cream and vanilla extract. Bring all this to the boil and then simmer.

Cook the rice ensuring you stir regularly for 20/25 mins. The aim is for the rice to be plump and the liquid reduced.

Add the sugar and nutmeg and wait for the sugar to dissolve. Once it is completely dissolved give it a good stir and serve covered with a sprinkle of cinnamon.

Using Arla Organic Milk allows me to know that my family are getting all the goodness they can from a milk plus I have the feel good factor that comes from knowing it is coming from happy cows and the money I am spending is going straight into the farmers pocket.

Is buying Arla Organic milk something you already do or something you would consider?

*Collaborated post

Poppet Creations Cake Topper Giveaway

Cake toppers have become a hugely popular over the past year or so and give a really special feel to the simplest of cakes.

One lady has got these down to a tee and whether you are planning a special birthday or the birth of a little one, celebrating your wedding or getting the festive feel for Christmas then Poppet Creations has everything you need.

The lovely Tania runs a fantastic small business whilst juggling life as a busy Mum creating stunning cake toppers from single sided glitter card that make a real statement on any cake.

You can simply choose your wording and colour from the drop down menu on the site and your very own personalised topper will be ready within only 24 hours..perfect for last minute people like me!

If it was something a little different you were after then Tania can also create bespoke designs to fit to your specific needs.

If these toppers have caught your eye as much as they have mine then I am offering one lucky reader a chance to win a cake topper of their own.

Simply let me know what the toppers are made from in the comments below and the winner will be picked by random and announced on the 15th November.

Good luck!

T’s&C’s The competition closes on 15th November 2017. The prize is non-transferable and nocash alternativewill be offered.

Spiced Apple And Blackcurrant Cupcakes With Fruit Shoot

During the summer I was challenged by Fruit Shoot to get out and about andtake part in some foraging with the little ones.

It was a great way to get the kids active and let them see how readily available fresh food packed with goodness really is.

Fruit Shoot has really taken this on board when creating their juices which are packed with real fruit, no flavours, no colouring and plenty of added vitamins.

They are really passionate about getting kids to eat well and with this in mind they created a fantastic hamper full of goodies to grow, bake and create lots of tasty, fruity recipes at home which they kingly sent to me.

The recipe that really stood out for me was the spiced apple and blackcurrant cupcakes that was devised by recipe creator-Holly Bell.

The one minor problem that we had was that there was a distinct lack of blackcurrants here so we had a little change around and substituted them for blackberries instead which worked pretty well.

Oscar had a great time getting his hands dirty and cooking up a storm.

I love getting the little ones involved in the whole process of cooking and with the addition of the blackberries it was the perfect time to recall our foraging trip.

If you fancy having a go yourself then I have left the recipe for you below, I would love to see how you get on.

Spiced Apple And Berry Cupcakes

  • 175ml oil
  • 180g muscavado sugar
  • 170g self-raising flour
  • 1tsp bicarbonate of soda
  • 3 large eggs
  • 160g grated apple
  • 1/2tsp ground ginger
  • 150g of backcurrants or blackberries

Preheat the oven to 180C/has mark 4 and line a 12 hope cupcake tin with large cupcake or muffin cases.

Once the oven has preheated mix all the ingredients together with a wooden spoon until there aren’t any lumps or traces of egg yolk visible. Pay particular attention to the sugar as it can sit in lumps.

Stir through the berries carefully, spoon into cases evenly and bake for 20-25 mins until well risen and a toothpick comes out of the middle of the cupcake clean.

Leave to cool on a wire rack.

Making Snack Time Healthy With Sweetpea Pantry

We are all back into the swing of things as far as the school run goes here and all the good intentions of wholesome packed lunches and after school snacks have been wavering a little.

The kids are coming home with untouched food in their pack lunches and with the stress of trying to juggle everything after school we have been reaching for the crisps and biscuits a little to often of late.

What I need is something that takes as little time to prepare as possible, is healthy and nutritious but appealing to the kids.

This is a big wish list but luckily enough our favourite baking mixes Sweetpea Pantry have come to our rescue with their scrumptious carrot cupcake mix and their super-duper brownie mix.

We are big fans of their ginger giggles biscuit mix and the playful pizza dough mix already and were eager to try out these new additions.

For me it’s really important to get the children involved in the whole process of preparing their food as I strongly believe this goes a long way to make them more inclined to try new things and gives them a real sense of achievement.

The preparation of both these mixes was so quick and easy – in fact the whole process is complete in less than 30 mins.

There was the addition of few simple store cupboard ingredients such as oil, honey and eggs all mixed together with the packet mix that is then transferred into cake cases or tins, baked for around 15 mins and is then ready to eat.

Each mix is packed full of nutritious ingredients and yummy whole grains whilst leaving all the nasty refined sugars and artificial colours and flavourings out.

The super chocolatey brownies where a great hit after school when the kids are crying out for something sweet really quickly.

The cupcakes were moist and fruity and the perfect size for packed lunch boxes.

These mixes are so easy to tuck away in the cupboard and just grab as and when you need them so what is not to love.

*collaborated post

The Polish Bakery:Review

There was a big knock at the the other day which lead to a cheery man at  clutching a bag of goodies from The Polish Bakery.

I have to admit I am not very knowledgeable when it comes to Polish cuisine so I wasn’t to sure what to expect in my parcel.

The Polish Bakery has been running since 2003 and produces handmade bread, buns, rolls, cake, doughnuts and even birthday cakes with authentic recipes and ingredients directly from Poland.

My parcel included a loaf of their premium white bread, rye bread with prunes and a delicious cheesecake.

Frankie who has multiple allergies was over the moon that he could eat the rye bread and claimed the whole loaf to himself!

It was a perfect combination of ingredients and the juiciness of the prunes added a really good soft  texture to a drier style of bread.

The premium bread was beautifully soft and kept for much longer than most fresh breads.

I saved the best for last with the delectable cheesecake. There was in fact a bit of an argument over the last slice!

The cheesecake looked more like a tiramisu and was a delicious creamy cake with a delicate chocolate taste.

I didn’t imagine their products to be that different to the style in British bakeries but I was very pleasantly surprised and will certainly be going back for more!
*collaborated post

Allergy Friendly Easter Cupcakes

Easter is always a tricky time for Frankie and his allergies but this year he is feeling it even more so.

For a few months he had been allowed dairy and it had opened up his eyes to the world of real chocolate.

We had all really hoped that this would be the first year he would be able to get a Easter egg the same as his siblings but sadly this isn’t the case.

Stomach problems, bad skin and mood swings had all come on in force again and the doctors decided it was probably down to the dairy so we had to say goodbye to it again.

It’s been a hugely tough couple of months as he was so enjoying everything that came will the inclusion of dairy so this Easter I’m going to have to go that extra mile to make it special for him.

These cupcakes that mimic a chick cracking from an egg have really put a smile on his face and could easily be converted to your usual ingredients.

Allergy Friendly Easter Cupcakes 

  • 100g gluten free self-raising flour
  • 100g caster sugar
  • 100g dairy free spread
  • Egg replacer for equivalent of 2 eggs
  • 1tsp baking powder 
  • Pack ready roll fondant icing 
  • 12 decorative chicks
  • 12 cupcake cases 
  1. Preheat the oven to 200C/Gas 6/400F and lay out cases into cake tin.
  2. Add all ingredients to a large bowl and mix with electric whisk until combined.
  3. Place ingredients into cases as bake for 13/16 mins.
  4. Once cook allow to cool on rack.
  5. Whilst cooling roll out a small amount of icing to about a thickness of 2cm.
  6. Cut out a circle slightly larger than the cakes and create a cross in the middle.
  7. Lay on top of the cake and peel up edges of the cross to open a whole in the centre.
  8. In this gap place one of the chicks to create the look of a hatching chick.

Celebrating National Pizza Day With Sweetpea Pantry

Who doesn’t like pizza would be an easier question to ask than who does.
Pizza is the the most popular choice when it comes to takeaways with pepperoni coming in as the top choice; and if you thought pizza was a relatively new thing you would be very far from the truth as the first ever pizzeria was opened in Italy way back in 1738!

There are a whole variety of toppings available now and as a family we love evenings of making up our own combinations.

It is the perfect meal to allow everyone to get hands on and pick the things they they really like.

To celebrate National Pizza Day I have joined up with the lovely people at Sweetpea Pantry who challenged us to create on own pizza using their fab Playful Pizza Dough Mix.

A while ago we were lucky enough to try out their Ginger Giggles Biscuit Mix and were more than impressed with the child friendly mixes that are easy to prepare, healthy and great fun.

The Playful Pizza Mix lived up to what I expected and created the perfect base to make our creation.


I decided to steer away from the norm and create a sweet pizza but keeping  sugar to a minimum with a few products that are low in sugar but still taste good.

Take a look and see if it is something you fancy giving a try, it would actually be the perfect treat for Valentine’s Day!

Chocolate Heart Pizza

  • Pack of Playful Pizza Dough
  • 4 tbsp olive oil
  • 50g dairy free milk choc chips
  • 50g dairy free white choc chips
  • 300g Jim Jams reduced sugar hazelnut spread
  • 50g freedom vegetarian mini marshmallows
  • Handful of raspberries
  1. Mix the dough according to the instructions.
  2. Once ready take one of the three dough balls and create a heart shape leaving a slight lip around the edge to create the crust.
  3. Prick the dough with a fork and cook for 10 mins.
  4. Take out and allow to cool slightly.
  5. Next take the hazelnut spread and cover the base.
  6. Sprinkle over the chocolate chips first, followed by the marshmallows and finally add a few raspberries to the very top.
  7. Place under the grill until the marshmallows have slightly toasted and the chocolate has melted slightly.

Let me know if you give this a try as I would love to know what you think!

Baking With Sweetpea Pantry’s Ginger Giggles Biscuit Mix

I’m normally one to avoid pre-packed cake and biscuit mixes in favour of just starting from scratch myself, but when I came across what Sweetpea Pantry had to offer with their healthy take on pre-packed baking I was intrigued and could wait to try them out!

Sweetpea Pantry offers a great range of nutritionally balanced mixes that are free from refined sugar, gluten free and packet with plenty of wholesome ingredients to keep little tummies full without the junk.

With the little ones busy playing in the garden number three got set to try out the wonderfully named Ginger Giggles Biscuit Mix.

The pack contains everything you need and a small list of store cupboard ingredients that needed to be added to.


The instructions were easy to read and follow and number five had a fantastic time mixing, rolling and having a sneaky taste as we prepared our biscuits.


We picked a gingerbread man shaped cutter to form our biscuit and added a few raisins as eyes once they were baked.


I will definitely be picking some more mixes from their range to put into my store cupboard as they are the perfect way to create a healthy treat for your little ones with no fuss and plenty of flavour!

*we were given this biscuit mix for the purpose of the review and they are all my own honest opinions.

Energy Saving Cooking With Ian Cumming And Smart Energy GB

As you can imagine a family of seven run up pretty high energy bills.  With lights being left on, gaming devices flashing away and the washing machine on constantly our house is using up energy at a rapid rate for a large part of the day.

The problem is until the shock of the bill comes in, as a family we do very little to conserve this energy and this in turn has a detrimental effect on the environment as well as our pockets!

When I was asked along by Smart Energy GB to take a look at their new smart meter and try some recipes that had been deviced by Ian Cumming from ‘Great British Bake Off’ to save energy I was extremely excited to see how it would all work.

All across the country there is a huge roll out of these smart meters that allows all the information on your gas and electricity usage go directly to your provider making your bill more accurate and cutting out the need to have your meter read from home.  In addition to this you have an in-home display that allows you to see in pounds and pence exactly how your energy is being used.

For me seeing the money racking up in front of my eyes would make me way more aware of everything I was spending day to day and make me find ways to cut the costs.

In our house the cooking is solely down to me and I have to admit although I am very thrifty when it comes to the food shopping the amount of money it costs to cook the meals has never really entered my head.

I was lucky enough to be able to sample some wonderful dishes that had been created in an eco friendly way by the lovely Ian Cumming.

Ian served up a succulent chicken and lemon tagine that was cooked in a slow cooker which uses less energy than a light bulb, a scrumptious Scottish salmon macaroni cheese that was cooked under the grill rather than in the oven and using pasta that was cooked simply by covering once the water was at boiling point and left to soften from the heat that has been retained, a to die for elderflower, honey and blueberry cheesecake that used no enery at all and some super tasty feta and spinach buns that I gave a go at making myself.


All of these recipes were super easy to make and could save you a lot of money in the long term.

If you would like to check them out then take a look at this video to find out more.

I came away from the afternoon with a full belly and full mind of all these ideas that I couldn’t wait to put into practice.

Kitchen Equipment Galore With Kenwood And DeLonghi 

A few weeks ago I was asked along to the Kenwood and DeLonghi press preview.

I am a sucker for kitchen gadgets and live off copious amounts of coffee so this was right up my street!

Upon arriving at the venue in West London I was greeted by rooms full of super enthusiastic people all ready to show what off these great new gadgets could do.

My first stop was to see Simon from Pasta Remoli.  We had met before whilst I was doing a review for his wonderful restaurant and I knew that he would be full of passion whilst demonstrating how to make georgous, fresh pasta using the Kenwoods Chef Sense food processor.


I was initially really taken with the wonderful colours they came in that would look wonderful on any kitchen worktop.

The food processor comes with a huge array of attachments including the pasta maker that Simon was demonstrating.



He made sheets of perfect pasta with ease  that were then turned in to the tastiest tortellini I’ve tried.

From here I sampled some healthy smoothies and delicious ice cream, all of which took minutes to make.

The whole range of Kenwood applicances were easy to use and more than pleasing on the eye.  The food processor has been firmly placed on top of my Christmas list.


From here I was taken on a real coffee journey  from roasting my own beans to enjoying the finished product with a slice of cake.


My eyes were opened up to what an intricate process it takes to get that cup of coffee we all grab to start our day.

We have been looking at coffee machines for a while now and after being introduced by DeLonghi’s new super machine any other will have a lot of living up to!


All of their machines produce fabulous coffee in a few easy steps, even for a technophobe like me.

The top of range machine has the best feature I have seen before though.  A downloadable app can be set up so that you can have your own truly personalised coffee at the touch of your iPad screen.

Think back to the ‘teas made’ era and here you have the much improved version.


I came home with my head buzzing with new ideas and a huge lists of gadgets I would love to try out in the future.