recipe

June 19 2023

Fruity Baked Oats

Fivver Recipes blog, blogger, Derbyshire blog, Derbyshire Blogger, easy recipe, family food, family recipe, food, food blog, Food Blogger, food recipe, foodie, fresh food, fruit oat, Fruit Recipe, fruity oats, london, london in the countryside, londonmummyblog, oat recipe, oats, oaty fruit, peak district, recipe, sheffield, Sheffield blog, sheffield blogger

Ingredients

270g Oats
240ml Whole Milk
200g Brown Sugar
115g Butter
120g Apples, Chopped
75g Peaches, Chopped
75g Blueberries
2 Eggs
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt

Method

⦁ Preheat the oven to 190c/gas mark 5. Grease an 8-inch square ovenproof dish and set aside.
⦁ Place 270g of oats in a large mixing bowl.
⦁ Add in 200g of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon and 1 teaspoon of salt. Mix the ingredients together.
⦁ Crack and beat 2 eggs in a separate clean bowl.
⦁ Pour in 240ml of whole milk and 115g of butter. Whisk the ingredients together until they are well combined. Pour the mixture into the oats.
⦁ Stir in 120g of chopped apples, 75g of chopped peaches and 75g of blueberries.
⦁ Evenly pour the ingredients out into the ovenproof dish and place in the oven for 35-40 minutes.
⦁ Remove the ovenproof dish from the oven and allow the oats to cool down before cutting it up into equal squares.
⦁ Serve.

Recipe by Hannah Crawford

June 19 2023

Pasta Primavera

Fivver Recipes, Uncategorized blog, blogger, Derbyshire blog, Derbyshire Blogger, food, food blog, Food Blogger, london, londoninthecountryside, londonmummyblog, Pasta Primavera, Pasta Recipe, peak district, recipe, sheffield, Sheffield blog, sheffield blogger

Ingredients

350g Pasta Bows/ Penne Pasta
1 Tin of Chopped Tomatoes
4 Tablespoons of Cream Cheese
60g Grated Cheddar Cheese
85g Frozen Peas
2 Courgettes
1 Carrot
1 Head of Broccoli

Method

Pour 350g of pasta bows into a large saucepan full of fresh water and place over a medium/high heat.
Chop 2 courgettes up into small pieces and add to the pasta.
Break up 1 head of broccoli up into small florets and place in the saucepan.
Peel and chop 1 carrot up into small thin pieces and add to the pasta.
Cook for approximately 12-15 minutes or according to the instructions on the packet.
Add 85g of frozen peas to the ingredients 3-4 minutes before you remove the saucepan from the heat.
Drain the pasta and the vegetables in a colander.
Pour 1 tin of chopped tomatoes into a large saucepan and place over a medium heat.
Add 4 tablespoons of cream cheese to the tomatoes and stir until all of the cream cheese has melted.
Pour in the pasta and vegetables and stir well.
Remove the saucepan from the heat.
Divide the ingredients up and serve in a bowl or on a plate.
Sprinkle the grated cheese on top of each of the pasta dishes and serve.

Recipe by Hannah Crawford

June 19 2023

Carrot Cake

Fivver Recipes blog, blogger, Cake, Cake recipe, Carrot, Carrot Cake recipe, Carrot recipe, Carrot Recipes, Derbyshire blog, Derbyshire Blogger, dessert, dessert recipe, food, food blog, foodie, foodie blog, london, London blog, london blogger, london in the countryside, london mummy blog, londonmummyblog, peak district, recipe, recipes, sheffield, Sheffield blog, sheffield blogger

Ingredients

225g Self-raising Flour
225g Carrots, Peeled and Grated
225g Fromage Frais
100g Soft Brown Sugar
90ml Sunflower Oil
50g Icing Sugar
4 Tablespoons Honey
2 Eggs
2 Tablespoon Lemon Juice
1 Teaspoon Ground Cinnamon

Method

⦁ Preheat the oven to 180c/gas mark 4.
⦁ Lightly grease a loaf tin with some butter and line with a sheet of greaseproof paper.
⦁ Sift 225g of self-raising flour into a large mixing bowl.
⦁ Add 1 teaspoon of ground cinnamon to the flour.
⦁ In another large mixing bowl crack and beat 2 eggs. Add in 4 tablespoons of honey, 90ml sunflower oil and 100g of soft brown sugar. Mix the ingredients together well before adding in 225g of peeled and grated carrots and 1 tablespoon of lemon juice.
⦁ Mix the carrot mixture into the flour until the ingredients are well combined.
⦁ Spoon the ingredients into the loaf tin and smooth the surface with the back of a spoon or with a clean knife.
⦁ Place the loaf tin in the oven and bake for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
⦁ Allow the carrot cake to cool down a little before removing it from the loaf tin and placing it on a wire rack.
⦁ In a medium sized mixing bowl add 225g of fromage frais, 50g of icing sugar and 1 tablespoon of lemon juice. Mix the ingredients together until they are well combined.
⦁ Ice the top of the carrot cake with the icing.
⦁ Serve.

Recipe by Hannah Crawford

June 19 2023

Berry Pancakes

Fivver Recipes berries, Berry Pancakes, blog, blogger, Derbyshire blog, Derbyshire Blogger, family recipe, Fruit, Fruit Recipe, Fruity, Fruity Pancakes, fun recipe, Kid Recipe, london, london in the countryside, londonmummyblog, mom blog, momma blog, mum blog, Mummy Blogegr, mummy blogger, Pancake Day, Pancake Recipe, Pancake Recipes, Pancakes, peak district, recipe, Recipe for Children, recipes, sheffield, Sheffield blog, sheffield blogger

Ingredients

225ml Milk
125g Plain Flour
110g Mixed Berries (Or Berries of Your Choice.)
2 Teaspoons of Baking Powder
2 Tablespoons of Caster Sugar
2 Tablespoons of Vegetable Oil
1 Egg
Garnish
Handful of Mixed Berries

Method

⦁ Pour 125g of plain flour into a bowl. Add 2 tablespoons of caster sugar and 2 teaspoons of baking power. Mix the ingredients together.
⦁ In a separate bowl crack and beat 1 egg.
⦁ Add 2 tablespoons of vegetable oil and 110g of mixed berries to the whisked egg and mix.
⦁ Combine the flour, caster sugar and baking powder in with the berry mixture. (The mixture will be slightly lumpy.)
⦁ Lightly oil a frying pan or a griddle and place over a medium/high heat.
⦁ Scoop approximately 4 tablespoons of the batter into the hot pan. Cook for 2-3 minutes either side or until the pancakes are golden brown on both sides.
⦁ Serve hot.
⦁ To garnish sprinkle a handful of mixed berries on top of each of the pancakes.

Recipe by Hannah Crawford

Photography by Hannah Crawford

18879147_220364995143931_4770344227760504832_n (1)

June 19 2023

Breakfast Sundae Recipe

Fivver Recipes berries, berry breakfast, berry recipe, blog, blogger, blogging, Derbyshire blog, Derbyshire Blogger, easy breakfast, family blog, family breakfast, family recipe, food blog, fresh berries, fresh breakfast, hannah crawford, healthy, healthy breakfast, london, london in the countryside, londonmummyblog, momma blog, mummy blog, original recipe, peak district, recipe, sheffield, Sheffield blog, sheffield blogger

Ingredients

65g Granola
50g Greek Yogurt
35g Mixed Berries
1-2 Teaspoons Honey

Method

⦁ Spoon 50g of Greek yogurt into a glass.
⦁ Pour 65g of granola over the top of the Greek Yogurt.
⦁ Add 35g of mixed berries to the top of the granola.
⦁ Drizzle the berries with 1-2 teaspoons of honey.
⦁ Serve.

*Top Tip
You can try using honey Greek yogurt, or fruit flavoured yogurt to add extra taste. You can also substitute the granola for other crunchy oat cereals.

Enjoy!

Recipe by Hannah Crawford

Photography by Hannah Crawford

June 19 2023

Breakfast Burrito

Fivver Recipes blog, blogger, breakfast, breakfast burrito, breakfast receipes, burrito, Derbyshire blog, Derbyshire Blogger, family food, family receipe, london, london in the countryside, londonmummyblog, momma blog, mummy blog, peak district, recipe, recipes, sheffield, Sheffield blog, sheffield blogger

Ingredients

2 Large Eggs
1 Green Chili, Chopped
2 Tablespoon Milk
3 Cooked Sausages (of your choice)
4 Hash Browns
2 Flour Tortillas
60g Cheddar Cheese
2 Tablespoons Rapeseed Oil
Pinch of Salt

Method

⦁ Preheat the oven to 190c/gas mark 5.
⦁ Place 4 hash browns on a baking tray and place in the oven. Cook for 15-20 minutes or according to the package instructions.
⦁ Crack 2 large eggs into a large mixing bowl and beat together.
⦁ Add in 1 chopped green chili to the eggs.
⦁ Add 2 tablespoons of milk to the mixing bowl and stir until the ingredients are well blended.
⦁ Add 2 tablespoons of rapeseed oil to a frying pan and place over a medium heat.
⦁ Pour the egg mixture out into the frying pan, occasionally stir until the eggs are scrambled.
⦁ Sprinkle a pinch of salt over the scrambled eggs.
⦁ Chop 3 cooked sausages of your choice up into smaller pieces. Add the sausage to the frying pan and cook until the sausage pieces are hot inside.
⦁ Remove the frying pan from the heat and set aside.
⦁ Remove the hash browns from the oven.
⦁ Place 1 tortilla on a plate and spoon in some of the egg and sausage mixture.
⦁ Cut the hash browns up into smaller chunks and scatter the pieces on the tortilla.
⦁ Sprinkle the ingredients with 30g of cheddar cheese.
⦁ Roll the tortilla up tightly to secure the filling. You can fold and wrap the bottom of the tortilla with a bit of aluminum foil to secure it.
⦁ Repeat the process one more time.
⦁ Serve immediately or freeze.

*Top Tip
You can cook the Breakfast Burritos in a batch and freeze them. Wrap each burrito up in a paper towel, and then tightly wrap each one up in aluminium foil. To reheat the burritos, remove the aluminium foil and place on a microwave plate. Microwave each of the frozen burritos for 2 minutes and 45 seconds on high, make sure you turn the burrito over halfway through. You can also add bacon or pancetta to this recipe.

June 10 2023

Garlic & Chive Dip

Fivver Recipes blog, blogger, Chive, Derbyshire blog, Derbyshire Blogger, Dip, Garlic and Chive, Garlic and Chive Recipe, Garlic Recipe, Garlice, health, healthy, healthy eating, healthy recipe, londointhecountryside, london, london recipe, londonmummyblog, peak district, Peak District Blogger, recipe, recipes, sheffield, Sheffield blog, sheffield blogger

Ingredients:

3 Cloves of Garlic
100ml Soured Cream
100ml Crème Fraiche
2 Tablespoons of Chopped Fresh Chives
2 Tablespoons Lemon Juice
1/2 Teaspoon Ground Black Pepper

Method

Peel and chop 2 cloves of garlic into small segments and then crush the garlic with a pestle and mortar, alternatively, you can use a garlic press.
Place the garlic in a blender or in a food processor along with 100ml of soured cream, 100ml of crème Fraiche, 2 tablespoons of fresh chopped chives and blend for 1-2 minutes, or until the ingredients are smooth.
Stir in 2 tablespoons of lemon juice and 1/2 teaspoon of ground black pepper. Blend for a further 1-2 minutes.
Pour the garlic and chive dip into a small condiment bowl and serve.

*Top Tip – You can add more or less garlic and chives to suit your personal taste.

Recipe by Hannah Crawford

Photography by Massimo Rinadli

June 10 2023

Watermelon Slush

Fivver Recipes blog, blogger, Derbyshire blog, Derbyshire Blogger, derbyshiredales, Drink, family, food and drink, healthy, kids, london, londoninthecountryside, londonmummyblog, peak district, recipe, Sheffield blog, sheffield blogger, slush recipe, Watermelon, watermelon drink, Watermelon recipe, Watermelon slush, watermelon slushie

Ingredients:

1.2kg Watermelon
Lime Juice, Fresh
2 Tablespoons Caster Sugar
12- 15 Ice Cubes

Method:

Deseed and cube 1.1kg of fresh watermelon.
Place the watermelon in a blender along with the juice of 1 lime, 2 tablespoons of caster sugar and 12 -15 ice cubes.
Blitz the blender for 1-2 minutes.
Pour the watermelon slush out into a tall highball glass.
The drink is ready to serve.

Recipe by Hannah Crawford

Photography by Photo by Ahmadreza Rezaie

June 10 2023

Energy Smoothie

Fivver Recipes blog, blogger, cooking, Derbyshire Blogger, Drink, Drink recipe, drinks, Energie, Energy, energy drinks, Energy recipe, Energy Smoothie, london, london in the countryside, londonmummyblog, natural, natural drinks, natural energy, natural recipes, peak district, recipe, Sheffield blog, sheffield blogger, Smoothie, Smoothie recipe

Ingredients:

1 Ripe Banana
1 Handful of Spinach
180ml Milk

Method:

Chop 1 ripe banana up and place the chunks in a blender.
Add 1 handful of washed spinach to the blender and 180ml of milk.
Blitz the blender for 1-2 minutes.
Pour into a glass and serve.

Top Tip

You can add a teaspoon of honey to sweeten up the smoothie to suit your taste.

June 10 2023

Tomato & Basil Soup

Fivver Recipes BASIL, blog, blogger, Derbyshire blog, Derbyshire Blogger, family soup, food, fun recipe, healthy, healthy food, healthy recipe, london, london in the countryside, londonmummyblog, peak district, recipe, recipes, sheffield, Sheffield blog, sheffield blogger, soup, soup recipe, tomato & basil soup, tomato soup, Tomatoe, Tomatoe & Basil

Ingredients:

200g Tomatoes

125ml Double Cream

1 Tablespoon of Butter

200ml Vegetable Stock

1 Teaspoon of Sugar

9 Leaves of Fresh Basil

Pinch of Salt

Pinch of Ground Black Pepper

Method

Chop 200g of tomatoes up into small pieces and place in a large saucepan.
Pour 200ml of vegetable stock into the saucepan over the tomatoes.
Place the pan on a medium heat and simmer for 10 minutes.
Add 1 teaspoon of sugar to the saucepan and 9 fresh leaves of basil. Simmer for a further 4-5 minutes.
Pour in 125ml of double cream and stir.
Add 1 tablespoon of butter to the soup and wait until all of the butter has melted before stirring.
Add a pinch of salt and a pinch of black pepper to the soup and stir.
Remove the soup from the heat and purée in a blender or with an immersion blender.
Serve hot or cold.
- Top Tip

Garnish your soup with a few leaves of fresh basil. Add some freshly made bread or some seeded wholemeal bread as a side for this dish. Enjoy this recipe hot or cold.

Recipe by Hannah Crawford

Photography by Erik Mclean.