Interviewing Deliciously Ella

Interviewing Deliciously Ella

I don’t know whether to ask for your congratulations or commiserations. Not only have I been asked to interview DeliciouslyElla for Britmums Live on Friday, but we’ve been asked to sell and sign books next to her book stand. I think we may be crushed in the stampede. If you didn’t know, DeliciouslyElla is a 23 year old with the fastest-selling debut cookbook evah. She is the gorgeous, glowing Queen of clean eating. She is not someone you want to stand next to at parties. Or book signings.  Despite these misgivings, I’m looking forward to it. I was sent her book, and despite feeling like clean eating is probably a step too far for me and my household, I’ve made several of her recipes and they’ve all been delicious. Above is the courgette and lentil salad – perfect for this time of year. I’ve also made her beetroot and classic hummus, but I’m holding fire on the sweet potato brownies, which sound amazing, but a friend has tried them and said they are probably lovely if you never eat sugar, but personally she’d rather have a Kitkat.  Have  you tried clean eating? If you’ve got any questions for Ella, just leave a comment below or tweet us @crumbsfood and we’ll ask them. And if you see us at Britmums, come on over and say hello!...
Mothering Sunday

Mothering Sunday

When I made this video on how to celebrate Mother’s Day, I truly, truly planned to ask my mum over for afternoon tea, so we could celebrate in style – mother and grandmother with my children, her grandchildren as we did last year. But – whoopsadaisy – I got my dates muddled and asked my friend Nancy over for lunch instead. Nancy is a mum too (her youngest was born 6 months ago, her elder two are identical in age to my girls) so we will be celebrating our collective brilliance – whilst ignoring that of our own mothers – over Sunday lunch. So, if you’re reading this Mum, apologies, but I think Claire has plans for you next Sunday instead! In an ideal world, this is my Mother’s Day celebration of choice. I am big fan of afternoon tea and this one is very child-friendly meaning that your sprogs should be able to prepare it with only minimum supervision. Afternoon tea is much better than breakfast in bed, which let’s face it is never as fun as it sounds. Something to do with the crumbs, I believe.  PS The gorgeous photo of my little girl on the front was taken two Mother’s Days ago. How time flies....
Golden carrot fritter recipe

Golden carrot fritter recipe

Golden Carrot Fritter You know those carrots in the fridge? The ones you’re not quite sure what to do with? Fritter them. Turn them into a mass of golden deliciousness. Crispy, tasty balls of yum. It’s so easy, takes minutes, and surely that much carrot has got to be good for you? They are great for a quick lunch at home, as part of a more elaborate mezze-style dinner, or cold in a lunch box with some hummus to dip. This recipe is taken from our cookbook which is out NOW and we also made a little film about them. I know we spoil you! Serves: 4 Start to finish: 10 minutes prep and about 10 minutes frying 4 carrots – about 500g 150g Feta 1.5 tsp ground cumin 3 eggs 100g plain flour Small bunch of spring onions – about 6, finely chopped Vegetable oil To serve: Flat bread or flour tortilla Hummus Harissa – optional, and more for grown ups Put the finely chopped spring onions in a medium sized bowl. Grate the carrots into the same bowl. Add the eggs, plain flour, cumin and stir until well mixed. Crumble and stir in the feta. Season. Heat the oil in a large saucepan. You want enough oil to cover the base of the saucepan. Once it is hot, use a spoon to put the mix in. Each spoonful is a fritter. Once the batter is in the oil push it down and leave the fritter for a minute or two, until it has gone golden. Then using a spatula turn the fritter, push down into the oil again...
Guacamole and make overs

Guacamole and make overs

So, notice anything different? *Blushes and sits on hands*. We’ve had a make over! We loved our old Crumbs blog, which took me a day to create, back in the mists of time – actually three and a half years ago, crikey! But it was time to get something a bit smarter, a bit slicker, a bit more professional-looking. To match the professionalism and smartness which is such a big part of our online persona [ha ha, ouch]. The lovely geekfairy did it for us, and I’d recommend her for all your blogging needs. Do you know the bit I like most? The cartoon of me and Lucy up the top. From now on age shall not weary us, sleepless nights (still? they are 4 and 6 for goodness sake!) shall not condemn us to looking tired and haggard. The cartoon is an image which is used throughout our cookbook (on sale in September, people!) and which I’d like to just cut out and wear over my face all the time.  On a completely different note, although could be slightly related, as avocado is meant to be very good for your skin, lots of vitamin E, here is a film of us in Lucy’s kitchen making guacamole and quesadillas. Pretty much my favourite food at the moment, particularly as they are easily made sans kitchen. In fact, even writing about it now is making me hungry. Hope you enjoy!  ...
Potato bread

Potato bread

 I haven’t reached this ripe old age of *mumblecoughmumble* without learning a thing or two. Nothing useful, mind, just random facts which never ever come to the fore when I need them. I may know the capital of Uruguay, but it’s very rare I can flourish it in a conversation because a) it doesn’t come up much, b) if ever it does, I get so over-excited I am temporarily rendered speechless. But one thing I do know, and this always, always comes in useful, is “You must always make too much mashed potato”. It might not sound like much, and after *mumble cough mumble* years on this earth, I should probably have aimed a bit higher in my pursuit of knowledge. But hey, you can’t be a student of epistemology on an empty stomach. So, back to the mash. There’s so much you can do with it, bubble and squeak is the obvious. I sometimes stick it in fresh chicken stock with the left-over roast chicken and veg, whizz it up with a blender and it’s a yummy soup. My other favourite is potato bread. My granny used to make this, and I have fond memories of wolfing it down with tomato ketchup as a kid. Now I make it with yesterday’s mash and serve it alongside bacon, cabbage, grated cheese, or just on it’s own with butter. Sometimes I pep it up a bit with a spring onion or two, or a little bit of smoked paprika, but more often than not I make them plain. Kids love them, so do adults and they take minutes to make. I’ve written...
Soda bread

Soda bread

I bake my own bread. I am that woman at school pick-up with a beatific smile on my lips, a faraway look in my eyes, and a picturesque dab of flour on my cheek. Normally I cycle to school (my bike has a basket), but sometimes I just skip. My children look ruddy and healthy, with shiny eyes, healthy appetites and no encrusted snot anywhere. You hate me, don’t you? I don’t blame you. But what about when I tell you that the bread I bake is soda bread and it’s a piece of p*ss to make? Mix some flour and milk in a bowl, shove it in the oven and ta da! 45 minutes later you have a delicious, rustic-looking loaf. There’s no yeast. No complicated waiting around. Just a bit of mixing and a bit of baking. So simple even I can make it. And so can you. And then you too can be the Zen parent in the playground. Wear florals, I think that works best. Or if you’re a bloke, a tank top. I don’t know why, I think maybe it’s got something a bit Hovis about it. Soda Bread Start to finish: 10 minutes plus 45 minutes in the oven Serves: umm, it’s a medium-sized loaf so will probably last a family of 4 a couple of days. 500g plain flour 2 cups of buttermilk. What? You haven’t got buttermilk? L-o-s-e-r. Only joking, neither have I, so this is what I do instead. Add two tablespoons of lemon juice to two cups of milk (semi or whole, whatever you have) and let it stand...