Hello, hello, hello! Who’s ready for a very magical round of cooking? (A very magically delicious week if you ask me) let’s jump to it!
Broccoli, turkey bacon, raisins, feta cheese and sunflower seeds covered in nonfat Greek yogurt, olive oil and rosemary. Yummy!! Yummy!! Yummy!!
So soft and sweet and buttery, loaded with bacon and cheese- So basically the perfect loaf of bread!
Our first recipe of the week this one is amazing! Such a hearty, comfort food. Thicker and spicer than a soup this beef and noodle concoction will definitely be made again in the future.
This was good but we both agreed not- wow material. Pie crust was heavenly(obviously- do you like my attempt at pie art? Uneven lace work is my specialty) but the thin tart filling was just okay.
Honestly I don’t know what I was expecting from Shepherds Pie but this version tasted a lot like sloppy Joes with mashed potatoes on top. So delicious just not what I had envisioned. Plus it makes a crap ton! We might be eating Shepherds Pie for breakfast, lunch and dinner.
These are so soft and delicious! Especially considering I almost ruined them by almost forgetting the egg- Yeeks! But thankfully these amazing little buns(which are perfect for breakfast by the way) turned out perfectly.
Thicker than oatmeal, but basically oatmeal. This vegan, pumpkin porridge covered in fruity goodness makes a very filling breakfast.
We ended our week like any good British cook and threw all our leftover bits and bobs into one yummy meal. I mean is sausage, gravy and mashed taters… Can’t really go wrong here.
(Also not pictured here, because I forgot to take a picture is Pumpkin Juice. Which Tay makes every year around Halloween time. So an obvious 10! I am so happy to get a pre-taste of fall.)
And that’s it guys. A day late and yet so worth it. Super excited about the coming week of cooking! Our new word is Caribbean. Just perfect for the summer heat.
Lots of love,
Tally
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