The last four weeks have been eventful. Ethan had yet another chest infection but at least he didn’t have to stay in hospital this time and only missed two days of school. He managed to complete the last week of term and received a certificate for his writing on the last day. I went to the Premier Assembly and is was so nice to see all the children getting up and being given recognition for their hard work that half term.
If you were to ask my boys what their favourite foods are their answers would be the perfect mix of English and Italian, just like them! They love Yorkshire Puddings and Pancakes, Pizza and Pasta. They absolutely love a roast dinner with gravy. As an English person it’s such a tradition and I have to say it’s my favourite meal too. Unfortunately I don’t make a roast very often as I don’t make the time to. Sometimes it seems like a lot of work and I’m not very creative with the chicken leftovers (I tend to stick to the same two recipes – chicken pie or risotto) but when I do it’s definitely worth it and there is no fuss from the boys and always clean plates at the end of the meal. Who doesn’t love a Sunday roast?
This month we’ve had some fairly quiet weekends. The boys have enjoyed playing Sonic and Lego Batman on the Playstation as a Saturday afternoon treat.
This is a great recipe for using up any leftover chicken after a roast dinner. It was inspired and adapted from Deliciously Ella’s Pea and Courgette Risotto from her book Deliciously Ella with Friends.
Using the coconut milk gives the creaminess that you expect from a typical risotto using white arborio rice. I used broccoli here but you could use any green veg you have in the house, for example frozen peas or green beans would work well.
This recipe serves two adults and two children with another portion left over for lunch the next day.
It’s the second Siblings Project of the year and this month I’m sharing some shots from Sunday afternoon at my Mum & Dad’s house. We went for lunch and to drop off the boys for two days as it’s Half Term and both myself and Matteo are working Monday and Tuesday.
These muffins are gluten free, dairy free and refined sugar free but so lovely and very quick to make. They’re inspired by Livia’s Kitchen Raspberry and Almond muffins. The sweetness of the strawberries is complemented by the bitterness of the raw chocolate. The ground almonds and strawberries keeps them lovely and moist.
I’ve been using the Siblings Project hashtag for quite a while on Instagram so I’m really excited to be starting our own photo project on this blog to celebrate our boy’s relationship. The twin bond is the most amazing thing to watch. They’re inseparable, best friends, best brothers, they make each other laugh but they annoy each other too like other siblings do. These two just seem to get closer and closer. For example, on Thursday I took Ethan for a hospital appointment. We took Oliver to the school gate and before I could even say bye to him, Ethan had grabbed him round the neck to cuddle him and gave him a kiss on the cheek saying “Bye Ollie, see you later!”
This is a recipe that I made up based on a meat chilli I have been making since the boys were weaning, I think I got it from a weaning cookbook. It’s super healthy and warming for when the nights are drawing in and you want something comforting to eat.
I love Italy, it would make sense really seen as I live with an Italian, have a degree in the language, used to use it in my job and have travelled there every year but one since 2002. There’s just something about the people, the language, the history, culture and food that caught my attention.
I never liked porridge until about six months ago when I started trying to eat healthier and went in search of recipes to help me do it. When I found Deliciously Ella’s baked porridge I was hooked. Not only did I now like porridge but I found a way to make it without loads of refined […]