My homemade tangy salsa.

This salsa was just thrown together whilst experimenting and just happened to taste delicious! Experimenting seems to be working very well for me lately, especially when it comes to my cooking (both for my blog and Pie Magazine). This is a lovely chunky salsa with a tangy taste and is very simple to make. Great for spreading in sandwiches, wraps or burgers or piled high on nachos or crispbreads! I naughtily ate the leftovers on its own, as my Mum and sister both aren't very keen on avocado and I had no one else to share it with, but it's not very calorific, so I indulged guilt-free!

This salsa is approx. 150 kcal for all of it! If you share it, just divide 150 by however many people you share it amongst.

Ingredients:

- 1/2 a small-medium avocado

- 1/2 a red pepper

- 1/2 a medium red onion

 - juice of 1/2 a lime

- generous squeeze of ready-made sweet chilli sauce

Method:

1. Firstly peel the skin off of the avocado. Now dice the avocado, red pepper and red onion and then mix it all together in a bowl.

2. Now squeeze in the fresh lime juice and the squirt of sweet chilli sauce. Mix it all together so it's all nicely coated in the sauce and it's all quite shiny looking. Leave to sit for 10 or so minutes to let the flavours soak a bit, and then you have your chunky, tangy salsa ready to eat!

I spread my salsa into a wholemeal wrap with some Quorn 'roast style sliced fillets'. Very quick and easy and extremely tasty and filling! Great for a light, summery lunch.

Homemade gooseberry jam.

Using the gooseberries I picked at Bake Farm (click here for blog post), I decided to use part of my day off to make some gooseberry jam. I have never made any kind of preserve before, so this was very new to me. It was so much simpler than I ever imagined. I thought you'd need lots of fancy equipment, but I was wrong. Do you own an empty jar, funnel, saucepan, saucers, cooker and a wooden spoon? Yes? Well you can make this jam!

This recipe makes about 1 jar of jam. Each tablespoon of this jam is approx. 50 kcal.

Ingredients:

- 320g gooseberries, 

- 320g granulated sugar

- juice of 1/3 of a lemon

- 200ml water

Method:

1. Although this recipe fills about one jar completely, I would sterilize two, just in case. To sterilize the jars and their lids, wash them with hot, soapy water and then rinse them off with very hot water. Now place them on a tray lined with baking paper and put into a cold oven. Once in, turn the oven on to 120°c. Place two saucers in the freezer, which you'll use to test the jam later.

2.  In a medium saucepan on a high heat, put the gooseberries, water and lemon juice in and bring to the boil. Once boiling, turn the heat down and simmer for 10-15 minutes until it turns pulpy.

3. Now, on a very low heat, pour in all of the sugar and stir until it dissolves completely. Once dissolved, turn the heat up high and bring to a hard boil. Boil for about 7 minutes. The jam mixture should start to turn a reddy/pinky colour.

4. To test if the jam is ready, take out one of the chilled saucers and put a little blob of the jam mixture onto it. Leave it to cool slightly. Run your finger through it, if it wrinkles, it's ready. If it doesn't, boil the mixture for a further 3-5 minutes and test again. Keep repeating this until it's ready.

5. Take the jars out of oven and leave to cool slightly. Using the funnel, pour the jam mixture from the saucepan into the sterilized jar(s). I managed to only fill one jar perfectly to the top. Remove the funnel and screw the lid on tight and leave to cool overnight. This jam should keep for about 6 months.

Enjoy your yummy, sweet, homemade gooseberry jam spread on toast, ricecakes or crackers. :)

Trip to Bake Farm & smoothie recipe!

Last Monday, my best friend, Emily, and I went fruit picking together at Bake Farm. I had never heard of this little place before, but Emily goes quite regularly and I asked if she'd come with me one day. The weather was perfect - nice and hot. It's such a beautiful, peaceful place, tucked away from busy main roads and houses. There are rows upon rows of strawberry plants and sooo many different varieties of strawberries to pick from! There's also gooseberries and raspberries to pick too (there's a couple other plants too, blueberries and runner beans I think, but they weren't ready for picking quite yet). It is surprisingly cheap. Coming to the till, I was expecting the fruit I picked to cost at least £10 or more... I picked a whole punnet of strawberries (mixed varieties) and about half a punnet each of raspberries and gooseberries for under £8! I will definitely be getting all of my strawberries and raspberries from here in the future - they are just too delicious to go anywhere else for them now! I have made mini lunchbox fruit salads and smoothies from the strawberries and raspberries (plus a few other ingredients from elsewhere), and I'll hopefully be making either some jam or maybe a tart with the gooseberries, if I get time to do it.

Here's the recipe for one of the smoothies I've made using the fruit I picked. I've called it 'Bake Farm Smoothie':

This recipe makes 1 smoothie (roughly a pint glass worth) at approx. 250 kcal.

Ingredients:

- 200ml almond milk

- 1 banana

- 80g strawberries

- 35g raspberries

- 25g porridge oats

- handful of icecubes

Method:

1. Put the almond milk, banana, strawberries, raspberries and porridge oats into the blender. Blend until smooth.

2. Now put all of the icecubes in and blend again until smooth. Pour into a glass, serve immediately and enjoy!

I made another smoothie, very similar to this one, using more of the strawberries and raspberries I picked from Bake Farm. I used the same recipe as above, but I removed all of the porridge oats and added in 1 small avocado. It was delicious, very smooth and creamy! Just in case you want to give this a go, this smoothie serves 1 (roughly a pint glass worth) and is approx. 300 kcal.

Sunny Magaluf, June 2013!

Last month (5th June - 13th June), my boyfriend, Jago, and I went to sunny Magaluf together. We booked it only three weeks before we left for the holiday (very last minute for us)! We booked a week, self-catering, in the Mallorca Rocks Hotel. I hadn't read any reviews on it, but out of curiousity, two days before leaving, I decided it'd be a great idea to read the reviews about the hotel on TripAdvisor... Seriously bad move! I then got myself in the biggest panic as every other review seemed to be extremely negative and talked about getting their rooms broken into, getting their money/passports/etc. stolen, being mugged on the way home, prostitutes hanging around the front of the hotel, etc. etc. I wish I never read them! I get pretty nervous when leaving home without my Mum anyway, so having this to worry about too felt awful.. Having come back now though, I'm not too sure why I got so worked up, as I had an amazing time!

Whilst rather intoxicated at the 2wenties welcome meeting (hard to turn down free, unlimited jugs of cocktails) we bought a package deal. The package included a foam party, a carwash party, tickets to the Pirates Reloaded show (which was AMAZING to watch!), tickets to BCM, a pub crawl and a booze cruise. This made us really start to get in the mood and excited for the week ahead! Also as we were staying at Mallorca Rocks Hotel, we had access to their gigs and W.A.R. nights. We saw Baauer, Rizzle Kicks, Ms Dynamite, Mistajam, etc. live, which were all pretty good! All things we booked with the package were epic and so much fun! I have never drank so much alcohol in such a short space of time. 8 days in a row I was drinking... I blame the free bars for this (after midnight, until 6am)! Outside of the package deal, we went down to the beach, went on a banana boat, dipped in the hotel pool, spent hours and hours sunbathing, went for meals together, went on the bungee ball ride thing (not sure what it's called), went on a 'bucking bronco' ride (which I was totally awesome at) and went to Western Water Park. The water park didn't have many slides, but the ones that were there were a tad crazy! One was terrifyingly high, but I managed to push myself to do it (after having a panic about how high we were half way up the stairs to the top). I'm proud that I did it, but I doubt I'd ever do it again!

Being a pescitarian, I did not have much choice in what food I had to eat. Most days we just bought food from the Spar shop to eat at lunch times, and then we ate out for tea. For lunch, every single day, I had brown bread sandwiches filled with tinned tuna and sweetcorn, mixed up with mayonnaise and slices of cheese. By the end of the week, I was sick of the sight of tuna! Meals out had a bit more to pick from, but nothing that exciting... The majority of most menus were meat dishes. I tried calamari, which I'd never tried before, but that was about it. Everything else was things that I could easily find in England. There was so many takeaway places! We had a takeaway most nights (bad, I know.. But I mainly blame the alcohol for this).

All the food and stupid amounts of alcohol throughout the week made me gain a total of 5 and a half lbs! I was a bit upset by this, but wasn't expecting much else really, considering the amount I drank each night. I have now lost all of this weight since coming home, so all is good again, and I am back on track! Last year, after returning from our holiday to Turkey, it took me a seriously long time to get back on any kind of track... I didn't manage to get back to the weight I was before leaving for Turkey at all. But this year it's going a lot better. I also came back from Magaluf with the worst chest infection (I think I may have caught it on the plane as their were a lot of sick/coughing people on the plane back). It's pretty much gone now though, thank God!

Overall it was a really fun, fantastic holiday. The mega-hangover I suffered when I got back was well worth it. We made some really great friends whilst out there too, which is a bonus! Only tiny downside is that the tan I got is rather pathetic compared to tans I've had from previous holidays, despite frazzling in the sun for hours on end.. Oh well. I would definitely love to go somewhere like this again! I really don't know what I was worrying for. Note to self: Next time, don't judge holidays by just focusing on solely the negative reviews on TripAdvisor - go experience it for yourself and make your own opinion on it!

Portobello mushroom pizzas.

This is a little recipe of mine that I have been experimenting with over the past 2 weeks, chopping and changing and trying to improve the taste each time I make it. As I may have mentioned before, I LOVE pizza. It's my takeaway of choice. A big, fat cheese pizza with a BBQ sauce base is normally my choice, but I also love a good cheesy tuna topped pizza. Every now and again it is good to treat yourself to little naughty foods, such as pizza. But it's very easy to let it get out of control. Moderation is key. But you can remake a much healthier version of your favourite pizza at home. Replace the doughy base for portobello mushrooms! Simple as that. It may sound a bit small compared to the size of a regular takeaway pizza, and it is, but it really does make up for it in taste, and can be surprisingly filling too. I chose to remake my much loved cheesy tuna topping for my portobello mushroom pizzas, and here's what I did:

This recipe serves 4 people, approx. 75 kcal per mushroom pizza.

Ingredients:
- 4 large portobello mushrooms
- 2 salad tomatoes, diced
- 1/4 (approx. 40g) red pepper, finely diced
- 1/4 (approx. 25g) red onion, finely diced
- 1/2 a 140g tin of tuna chunks in brine, drained and flaked up
- 30g "lighter"/low-fat cheddar cheese, grated
- 1/2 tbsp virgin olive oil, for drizzling (optional)

After placing the toppings on the mushrooms, you may find you won't need to use all of the toppings. Don't worry! I didn't use them all up either. Read at the bottom of this recipe a way that you could use up the leftovers.

If the toppings on this pizza don't take your fancy, you could try these:
You can recreate almost any of your favourite pizza toppings to go on your portobello mushrooms bases. You could top one with diced tomatoes, grated cheddar and mozzarella cheese and, once cooked, add some basil leaves and a little drizzle of extra virgin olive oil on top for a margherita pizza. You could add a little sliced up pepperoni and sausage and a little squeeze of BBQ sauce on top of some diced tomato and grated cheese for a meaty pizza. And of course sliced up ham, pineapple and sweetcorn on top of diced tomato and grated cheese for a Hawaiian pizza. Get creative & see what other tasty pizza toppings you can come up with!

Method:

1. Preheat the grill to 180°c. Prep a suitable tray with foil (as the mushrooms will produce a watery liquid as they cook).

2. Carefully pull out the stalk of the mushroom. This next bit is optional: (I chose to do it as I feel the outside covers over a lot of the centre part, which you need to fill). Peel all of the portobello mushrooms' "skin" off (see photo). Now wash them with some water.

3. Place the mushrooms, cap side facing upwards (see photo), onto the tray and cook under the grill for about 5-7 minutes. Once done, take them out and carefully turn them over, ready to be filled.

4. Now fill them evenly with the tomatoes, as the base layer. Now sprinkle a tiny bit of the cheese and then top with the red pepper and red onion (before putting these on, I mixed them both together - you don't have to do this, but I found it easier). Spread the tuna on top & then finally sprinkle all of the remaining cheese over them. Pat/push down the toppings gently after each layer so that nothing is just balancing on top.

5. Place them under the grill for approx. 10-20 minutes (depending on how well your grill grills, mine's rubbish!), until the cheese is melted/golden and it's piping hot throughout. If using, drizzle a little bit of extra virgin olive oil over the top. Serve immediately with a side salad or some homemade potato chips/wedges.

If you have leftover toppings, as I did, you can use those towards making another delicious meal. I had tuna, tomato and a little bit of onion and pepper left over. So I put it all in a bowl, added a dollop of low-fat mayonnaise and stirred it all together, and now you have a tasty sandwich/wrap filling. I filled mine into a wholemeal wrap, grated over 10g of low-fat cheese, folded it up and stuck it in my health grill for 2 minutes. It was absolutely delicious and the flavours taste great together. The filling also tastes good cold and still tastes nice without the cheese. You could also use it as a jacket potato filling. If you have no tuna leftover, you could use the diced veggies to create a chunky salsa. You could add in a freshly chopped chilli for some heat and maybe some avocado for some taste and texture. Stir it all up together with a little drizzle of extra virgin olive oil.