Last summer I travelled to Cologne and Dusseldorf. Germany is one of my favourite places to visit. I have been to Berlin before and loved it. I would love to learn how to speak German and I don’t think I would find it difficult to learn. Below are some highlights from the trip. I look forward to visiting Germany again after the Coronavirus pandemic. Germany has excellent food and drink, shopping, transport options, architecture and tourist attractions. 🥨 Follow my insta for more snaps 💫
- 3 kiwi fruit, peeled
- 500ml pineapple juice
- 1 banana, sliced
Put all of the ingredients in a blender and blitz until smooth then pour into 2 tall glasses.
This fresh, sweet smoothie serves 2 and it turned out delicious (:
- 410g can peach halves
- 100g frozen raspberry, plus a few for garnish
- 100ml orange juice
- 150ml fresh custard
- Drain and rinse peaches and place in a place in a blender with raspberries.
- Add orange juice and fresh custard and whizz together.
This recipe is by Glenisk and serves 2.
- 120g Flahavan’s Organic Oats
- 300g Glenisk BIO Organic Vanilla Yoghurt
- 60ml cold coffee
- 2 tbsp maple syrup
- 2tsp cocoa powder
- 2tbsp chocolate chips
- 2 tbsp chopped hazelnuts
Add the oats, 240g yogurt, cold coffee, maple syrup, chocolate chips, and cocoa powder to a bowl and mix well. If you find the consistency is too thick for your taste, simply add some milk to loosen.
Cover with cling wrap and place in the fridge overnight.
- 2 apples, cored
- 150g frozen raspberries
- 150ml natural yoghurt
- 2 tbsp porridge oats
- 100ml milk
Tip all ingredients into a blender or smoothie maker and blitz until smooth, adding 50ml water or milk if it’s too thick.
This recipe is by @naturalbornfeeder (Rozanna Purcell). These are really easy to make and are a sweet snack ☕
- 16 medjool dates
- 16 teaspoons peanut butter
- 70g dark chocolate melted
- Topping: 30g chopped hazelnuts or Sea Salt method
Make an incision lengthways in the date and remove the stone. Prepare a flat baking tray, line with some parchment paper (make sure tray fits in the fridge). To fill the dates, open the date and add the peanut butter, dip half in the melted chocolate, roll in the hazelnuts or add a sprinkle of sea salt on top and place on the tray. Place in the fridge until chocolate is set. Store in an airtight container so the dates don’t dry out.
This recipe serves 2. This smoothie has a thick consistency and I enjoyed it with my breakfast this morning.
- 2 cups fresh blueberries
- 2 cups plain yoghurt
- 1/4 cup milk
- 2 tablespoons honey
- 1 cup ice cubes
- In a blender, combine the blueberries, yoghurt, milk, honey and ice.
- Puree until smooth.
My friend Niamh recommended trying Oatly Milk Barista Edition in porridge so I gave it a go. Apparently the Barista Edition is much nicer than the others so I will take her word for it. Oatly Oat Drink is available in Barista Edition, Organic Edition, Chocolate Edition and Orange Mango Edition. Chilled Oatly Oat Drink can be bought Whole, Semi, Skinny, Semi Organic or Chocolate Deluxe. Oatly also produces On The Go and Cooking editions, Oatgurt, as well as several ice cream flavours.
|Product Name: The Original Oatly Oat Drink Barista Edition|
|Store purchased: Tesco Oranmore|
|Ingredients: Water, Oats (10%), rapeseed oil, acidity regulator (dipotassium phosphate), calcium carbonate, salt, vitamins (D2, riboflavin, B12), potassium iodide/|
|Allergens: 🥛Dairy free 🥣Oats 🌱Free from Soya 🥦Suitable for Vegans|
This Oat Drink is light brown in colour and has a smooth consistency. This Oat Drink tasted good in my porridge as an alternative to regular milk or water. Once opened, this oat drink should be refrigerated and consumed within 5 days.
|Would I buy again?|
Subscribe if you enjoyed this blogpost and comment below if you have ever tried Oatly Drink! ✨
I enjoyed making these fairy cakes. For a slightly healthier option, natural yoghurt or crème fraîche may be used instead of cream if preferred. Blueberries may be substituted with any other fruit. Chopped kiwi, grapes or other berries may work well too.
- 1 tsp Baking Powder
- 100g Caster Sugar
- 2 large eggs
- 1 lemon (finely grated zest only)
- 100g Self-Raising Flour
- 100g Unsalted Butter (softened)
- 150ml Fresh Cream
- 125g Fresh Curd
- 36 Blueberries
- 1 tbsp Icing Sugar for dusting (optional)
- Preheat the oven to 180°/gas mark 4. Line a 12-hole bun tin or fairy cake tin with fairy cake-sized paper cases.
- Put all the ingredients for the fairy cakes in a large bowl and beat until smooth and well combined.
- Divide the batter evenly between the paper cases. Bake in the oven for 15 to 20 minutes until lightly golden, risen and cooked through. A skewer should come out clean from the centre. Remove from the tin and leave to cool on a wire rack. Leave to cool.
- Once cool, use a sharp knife to slice the top off each fairy cake to give a disc. Cut this in half and set the pieces aside. Spread an even amount of lemon curd on top of each fairy cake.
- Whip the cream to soft peaks, then spoon a small dollop in the centre of each one.
- Arrange two of the reserved fairy cake halves sitting upright on top of each one to resemble butterfly wings. Put three blueberries down the centre of each one. Dust with a little icing sugar.
Have you ever been grocery shopping and wondered what do I need to make my next smoothie? Well I have, so I composed a list of possible ingredients you may want to buy on your next shopping trip below✨🛒
- Frozen strawberries/raspberries/cherries/mango chunks/mixed berries
- Sesame seeds
- Vanilla extract
- Peanut/almond butter
- Coconut flakes
- Protein powder
- Orange/Apple/Pineapple/Cranberry juice
- Natural/Greek style/Coconut milk/Almond/Soya yoghurt
- Skimmed/Low-fat/Full-fat/Coconut milk
- Vanilla ice-cream
- Mint sprigs/leaves
Comment below if you have any other suggestions and subscribe!✨💭