A snapshot #16

001. I'm getting quite good at this baking lark. Instead of buying clothes i've been buying cookbooks and pots. I think I must have been abducted by aliens...

002. First piece of holiday shopping for a holiday I haven't booked! I couldn't resist this bikini for only £5 in ASDA. Tempted to go back and buy the other colours. I think we are going to go to Morocco this year, we've found a lovely hotel and will hopefully book it in June. Trying to leave it as late as possible in the hope the price will go down!

003. I'm getting well into the Jubliee spirit of things and have been snapping out bits and pieces, Granted I don't need the bits and pieces but i'm a sucker for themed things. These cake tins were a buy from Sainsbury's and will give my scones a good home when I get round to making them.

004-005. I finally got to pay Meat Market a visit when I went to a event (more on that in the week!). I went with a couple of my blogging favourites Hannah and Lily as well as the lovely Aisling and Elodie. I went for the Double Bubble and it was absolutely amazing. The burger was massive and it tasted divine. It was like a heart attack on a plate - which is the reason it was so nice ha!

Read more

I put one foot forward and ended up thirty yards back.

Outfit:
Scalloped collared embroidery anglaise sleeveless white shirt: Next
Black tapered smart trousers: Clothing at Tesco
Pink 3/4 length cardigan: Next
Black gold buckled smoking slippers: New Look
Cameo pearl necklace: Topshop
Topshop gold floral cuff: Gift
Conflower blue nail varnish: Nails Inc Bluebell: free with In Style

This is what i'm wearing to work today to my retail job. The shirt is a new buy on uniform and it's safe to say i'm in love. The collar completely captured my heart and I had to have it! Since i've been losing weight i've started to get my confidence back and am finding myself more and more drawn to wearing trousers. I've always loved how effortless trousers look but have always been too scared to wear them. Child bearing hips do not like trousers! These are without a doubt the most comfortable pair of trousers I have ever worn and I don't have to wiggle to pull them on. Result!

Going down to visit my grandad for dinner today and i've been a very good grandaughter and baked him a treacle tart. Although i'm not too sure it'll be that nice as the pastry is a bit thin and it blistered! Still it was only my first go and I now know I need to invest in some baking beads.

Have you got much planned or are you having a lazy day?

Read more

Weightwatcher recipe: Spanish Cod with Paprika Rice

Another weightwatchers recipe - this time I found it in the magazine. The magazine's a great buy if you're getting a little bored of your meals, they have some amazing recipes. It's well worth the money! I've never eaten so much fish in my life. It's less points than meat on weightwatchers so i've been stocking up.


Ingredients:
1 fish stock cube
Pinch of Paprika - I used about half a teaspoon as I like flavouring!
I diced onion
110g pack of chorizo, cubed
200g of paella rice - I used normal rice as it was what we had in the house
4x 125g pieces of cod fillets
20 cherry tomatoes
2 tsp extra virgin olive oil
125g of frozen peas
Teapsoon of dried parsley - it says to use fresh but use didn't have any!

11 propoints per serving
Serves 4
465 calories per serving

The orginial recipe used Saffron but we already had paprika in the house.

001. Crumble the fish stock into a  jug and add 600ml of boiling hot water. Add the paprika and leave it to steep.

002. Cook the diced onion and cubed chorizo together in a non stick pan on a medium high heat. Cook for around 8-10 minutes or until the onion is golden.

003. When the onion is ready, stir in the rice for a minute and slighty turn the heat down. Add the stock to the mixture and leave to cook, uncovered for around 15-10 minutes or until the rice is tender. Make sure the mixture is bubbling slightly. If it drys out, add a splash of hot water from the kettle.

004. Preheat the oven to gass mark 6/200 degrees/ fan 180 degrees. Pop the cod fillets in an overproof dish and add the tomatoes. I wedged as many of the tomatoes inbetween the cod fillets so they'd soak up the juice. Drizzle the fillets with oil. They need to be cook for around 10-15 or until the fish flakes.

005. Add the frozen peas and parsley to the rice and stir in. I left it all in for a few minutes before serving onto four places.

 006. The finished product! It was amazing and one i'll certainly cook again!

Let me know if you try out the recipe!

Read more