We’ve got a creative, fun, long-weekend activity for our foodies – Naturally dying Easter eggs! For the young or the young at heart, it’s a colourful activity, and a perfect way to put leftover veggies to good use.
You may be surprised to know that you (most likely) love alligator pears. You spread alligator pear on your toast, top with tomato and a pinch of salt. You enjoy them with corn chips and at dinner time you toss slices through your salad. Alligator pears, more commonly known as avocados, are back in season and we are so excited! They’ve been a favourite for millions of years and not just by humans...
We know you all love to share pictures of your My Food Bag creations; whether it be showing us your good work, or impressing others with your culinary skills. We've had countless requests to share tips and tricks to help you snap like a professional. Here are our top 5 pointers:
Spaghetti squash, also called vegetable spaghetti, noodle squash, and spaghetti marrow, is a unique vegetable that can make a funky substitute for pasta. When raw, the flesh is solid and similar to other raw squash; but when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti! If you receive a whole squash, use a large sharp knife to halve squash lengthwise, leaving stalk attached. Keep seeds and core attached. To save time the spaghetti squash can be cooked the night before, scooping out and separating the spaghetti strands on the day of cooking.
A delicious well-cooked poached egg is such a treat to start the day and can make a great addition to many meals no matter the time of day! This week our Family foodies will be poaching eggs to make a lovely addition to Thursday night’s haloumi, courgette and herb fritters. Here are my tips for cooking the perfect poached egg every time.