It’s time for another giveaway on the Bunfight. This time there is a slight summer holiday theme to the prizes which will be offered to one lucky winner. To enter you must do one or more of the following:
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Multiple entries per person are allowed. Closing date will be on 3rd June 2014. Winner will be chosen at random from some sort of hat arrangement.
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If I am shortlisted there will be a bigger, more exciting giveaway to come. Good luck!
On a lighter note, now you know what my bedspread looks like in case people were curious.
This soup recipe is a dream when you’re starving hungry. While the chicken and red peppers offer various nutritional benefits and the chicken stock acts as a bit of a pick me up, the gnocchi provides the filling stodge that we all sometimes crave. In addition, this is an excellent way of using up leftover roast chicken. This perfect sort of food for an unexpected rainy day (well it is grim up North).
To make this soup you will need:
3 handfuls of cooked chicken
2 cloves garlic
4 red peppers
Salt and pepper
1 pack gnocchi
1 handful basil
Chop your peppers into 1cm pieces (approximately) and crush your garlic. Drizzle with olive oil and roast at 190°C for 15-20 minutes.
When your pepper is nearly ready, peel and slice your onion and fry on a medium heat with some more olive oil until soft. Shred your chicken into small(ish) pieces and add to the onion, along with the peppers, and chicken stock. Allow to simmer for about 15 minutes.
Add the gnocchi and the basil and simmer until the gnocchi is cooked and floats to the top o the mixture. Season the soup after cooking according to taste.
I adore roast peppers. I think the flavour goes wonderfully with most things – chicken, fish, shellfish and lamb all go wonderfully with this particular recipe. You could even use it as part of a Tapas or summer barbeque type meal. This recipe is based on something I cooked at school from a Delia Smith book. However, as said book is actually one of my mother’s I made it from memory so it’s not an exact replica. However my boyfriend, who is every so slightly wary of large amounts of vegetables on his plate, really enjoyed it.
To stuff your own peppers you will need:
Red or yellow peppers
Cherry or baby plum tomatoes – approx 2 per pepper half
Extra virgin olive oil
Basil (I used greek basil but normal tastes exactly the same)
Salt and pepper
Preheat your oven to 200°C. Slice your peppers in half, scoop out the white bits with the seeds but leave in the stalk if possible (use a sharp knife to cut out the seeded core bit). Slice your tomatoes in half and thinly slice your garlic. On a roasting tray arrange your peppers with the tomatoes and garlic inside. Drizzle over the olive oil and balsamic vinegar and top with salt, pepper and the fresh basil. Roast for 10 – 15 minutes, until the pepper skin has slightly charred.
A simple, yet effective way of increasing your vegetable intake (even though peppers and tomatoes are technically both fruit!)