Search Results for: Almond
Last month marked the re-launch of Breakfast Club – the monthly linkup event originally started by Helen of Fuss Free Flavours which I now co-host with Sarah from Maison Cupcake. The great thing about Breakfast Club is that there’s no monthly theme to stick to, so you won’t be forced to blog about a full English, if you’re really craving eggs benny.
We had some fabulous entries in May which had me wishing there were more weekends in a month so I could try to make them all myself. Check them all out below if you need some inspiration for this month’s Breakfast Club, hosted by Sarah from Maison Cupcake.
May Breakfast Club Entries
1. Rhubarb Curd by Claire at Foodie Quine
2. Sugar Free Almond & Sultana Breakfast Oatmeal by Margot at Coffee and Vanilla
3. Shakshuka with Chickpeas by Sus at Rough Measures
4. Drop Scones (Scotch Pancakes) by Coriander Queen
7. Huevos Rancheros by Megan at Got To Be Gourmet
8. Belvita Breakfast Yoghurt Parfaits by In The Playroom
9. Chocolate Covered Alpin Swiss Muesli Bars by Elizabeth at Elizabeth’s Kitchen
10. Sugar Free & Gluten Free Lemon Poppyseed Waffles by Andrea at Made With Pink
The June edition of Breakfast Club is currently being hosted by Sarah over at Maison Cupcake. We’d love to see your breakfast recipes from this month!
Firstly, let me just start off by saying this will likely be one of the only non-baking related posts you’ll see on Made With Pink, but I just couldn’t resist posting about this! Why? Well, for the past 3 years I’ve been going through withdrawal – Bubble Tea withdrawal! Bubble Tea you ask? Yes, Bubble Tea! I’m obsessed with it! And what exactly is Bubble Tea? I guess the easy explanation would be that it’s sweetened tea, with some added flavouring (usually fruity), shaken with ice and served with dozens of little jellied chewy tapioca balls inside known as pearls. Oh – and you get to use a crazy big straw so you can suck up the jelly tapioca pearls.
You’ll need to boil the pearls in water that’s been sweetened with sugar until they’re slightly soft & chewy. Once your pearls are the right consistency (take one out of the boiling water & chew it to test them) you’ll need to drain them, put them in the bottom of a glass and pour some cold iced tea (such as Liptons) over them. Add in a bit of ice to help cool the warm pearls down. The only problem with this is that I haven’t been able to find bubble tea straws anywhere here, so I’m forced to eat them with a spoon while sipping on the actual iced tea. That’s about as close as you’re going to get to making actual bubble tea at home, but trust me – nothing beats the real thing, so if you do get a chance to visit Bubbleology then I really recommend going!