Cakes, Community, Food

Discover a New Friendly Friday Photo Challenge

In these strange times of pandemic, we are called to act differently from the norm. We adjust our lifestyle to accommodate the lock downs and social distancing, according to our own countries. I like to think of it as the beginning of something new, rather than something lost.

Friendly Friday

A New Kind of Photography Challenge

With new beginnings, comes change.

Friendly Friday is changing. Slightly.

It is our intention to expand the Friendly Friday challenge.

In the first two weeks of each month, participants are encouraged to dig a little deeper into the theme with their response. adding a short narrative, a story or recipe along with their photo.

Guest Bloggers Wanted

Furthermore, we will be publishing a guest post from a Friendly Friday blogger, in addition to the theme, which will be published on our blogs, in the second week of each month.

If you would like to nominate for a guest post slot on either of the host’s blogs, please let us know in the comments below. More details below.

Friendly Friday Photo challenge
The original Friendly Friday Logo

How has Friendly Friday Changed?

This week and for the first week of each month following, we will set the F.F. theme and, in addition, post either a story, a recipe or a narrative of some kind, along with our photo, addressing the Friendly Friday theme for that week.

As always, it is up to you to interpret the weekly theme, as you see fit. You are only really limited by your imagination.

Bloggers who prefer to simply post a photo, will not be left out as the remaining two or three weeks of each month, will be devoted to the regular Photo challenge in the previous format. i.e. You will be presented with a different photo prompt suggestion for you to interpret as you wish, each week. In this way you will still have an opportunity to publish a photo or photos, on Friendly Friday, if you so choose.

Friendly Friday Theme for this Week

This week, I am challenging you to post a photo and story/recipe/narrative about:

Something New/Something Different

It might not be a food you have tried or a recipe that is the “something different” for you, it might be some other kind of activity, or something from your past that you have suddenly had the opportunity to revisit, something new in your garden, or a different way of doing things.

For me, it was baking with a different food! Read more of what I made, below. But first a reminder on how to participate in Friendly Friday.

How to Join Friendly Friday

To participate in the Challenge this week, you need to:

  • Create a Friendly Friday Post titled: ‘Something new/something different
  • If you can, include a recipe or write a short narrative or story, but most importantly, include a photo interpreting this week’s theme.
  • Link back your post to this blog, forestwoodfolkart.wordpress.com and Sandy’s blog
  • Tag your post,“Friendly Friday – Something New, Something Different”
  • Leave a comment below so that the hosts and others can find your post (ping backs don’t always work)
  • Let the hosts know if you would like to be featured as a guest blogger.

My New Beginnings with Something Different

Most people say they don’t have time to cook. Has Covid given us more time? Or only reduced distractions so we are willing to do things we have not done avoided before?

Cooking New and Different Foods

I’ve never in my life used Figs before. Neither have I made a Sourdough Mother. My kids might teasingly say I am a sour mother, so I guess I am halfway there! Lol!

So it is definitely a new beginning in the kitchen.

But let’s get back to the figs.

Fig and Walnut Loaf

I don’t really know anything about figs. Figs are something new and different for me. I might even confess to being a bit terrified of using figs. But I don’t want to admit ignorance. They are, after all, very much on trend at the moment.

Not only do I not know how to prepare figs, or how they can be eaten, I don’t know what they go well with, or their nutritional benefit. In fact the only contact I have had with Figs prior to this, is from my local cafe.

They served a mean Fig and Walnut Loaf, sliced and toasted, with lashings of warm butter, strawberries and icing sugar! Garnished with mint.

It was fantastic, it was filling and I was in love.

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Soon after discovering the delight that comes with eating figs, this local cafe closed down. I went into an a kind of fig/walnut withdrawal that might see me raid the walnut jar late in to the night! So it became my mission to find a recipe that would equal the cafe’s culinary delight of Fig and Walnut Loaf.

Today it was done and happily shared with neighbours. It was good, really good and now my addiction has been properly fed, the body will no doubt, demand a repeat performance. Figs may be on the menu for some time to come.

Writing a Guest Post for Friendly Friday

Are you interested in being featured here as a guest blogger?

Would you like to write a guest post to be published here on Friendly Friday?

You may choose your own theme or alternatively use our suggestions, but a guest post would follow the format:

  1. Address the weekly Friendly Friday theme by writing a post.
  2. Include suitable Photograph/s
  3. Add a Story / Narrative piece or/
  4. Post a Recipe relating to the theme
  5. Submit to Sandy or Amanda


Guest posts will be published the second week in each month.

For further info on how to become a guest blogger, please contact Amanda or Sandy who will happily provide you with more information.




Community

Healthy Afternoon tea:-Almond and Walnut Muffins

If you could find a way to incorporate a food that provided you with magnesium and Vitamin E, could lower your blood sugar levels, reduce blood pressure and lower cholesterol you would eat it, wouldn’t you? And what if that food could also reduce hunger and assist with weight loss? It would be a miracle!
But it is not. This ‘miracle’ food is almonds and unless you are allergic to nuts, this is a great way to incorporate almonds into your diet, even if you don’t like eating whole almonds themselves.

Almond and Walnut Muffins

Ingredients:
  • 150g Anchor Lighthouse Self Raising Flour
  • 50g Almond meal (ground almonds)
  • 85g brown sugar
  • 1 tsp Mixed Spice
  • 55 g chopped nuts – I use a mix of walnuts and pecans
  • 1 tablespoon butter, melted
  • 2 eggs
  • ½ cup (125mL) milk
  • Pinch salt
Method:
  1. Sift all dry ingredients into a mixing bowl.
  2. Combine butter, eggs and milk.
  3. Pour into dry ingredients and mix well.
  4. Line muffin tray with paper muffin cases.
  5. Fill cases to 2/3 full
  6. Bake at 170ºC for 20-25 minutes or until inserted skewer comes out clean

Sprinkle with cinnamon for an additional health benefit!

Something delicious and healthy to Ponder About


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Community, Food

Mineral-rich Chicken Salad

A nice recipe below. They substituted ham, but I like the idea of shredded chicken. One could replace the pistachios with almonds ( in their kernel) or walnuts, or even brazil nuts, and increase the magnesium content of this dish.

Pistachio and ham salad

Pistachio and ham salad.

This is based on a traditional Armenian recipe of pistachios, soured cream and shredded chicken breasts. You can also use chopped ham with salted pistachios for different results.

Serves 6

175g halloumi, washed and cut into 1cm cubes
4 small eating apples, cored and cut into 1cm cubes
500g cooked ham, cut into 1cm pieces (or cooked chicken breast, shredded)
250g celery, cut into ½ cm slices
2 spring onions, including green heads, cut into ½ cm pieces
175g shelled pistachios or other nuts
Juice of 1 lemon
1 tsp salt
½ tsp cayenne pepper
1 tsp turmeric

For the dressing
300ml yoghurt
300ml mayonnaise
2 tsp Dijon mustard
2 tbsp lemon juice
4 tbsp parsley, chopped
4 tbsp chives, chopped
4 tbsp fresh tarragon, chopped

1 In a large bowl, toss together the halloumi, apples, ham, celery, spring onions and pistachios.

2 To make the dressing, whisk the yoghurt and mayonnaise until well blended. Add the mustard, lemon juice and herbs, then mix well.

3 Pour the yoghurt mayonnaise over the salad, together with the lemon juice, salt and cayenne pepper. Mix well then place in the refrigerator and allow to chill for around an hour.

4 Garnish with the turmeric  and serve.