Nice and Light Potato Salad

A nice veggie side that is perfect for alfresco dining; a BBQ or dinner indoors.

Personally I'm not being a massive fan of mayonnaise, and the reason I was making the potato salad isn't either, so I kept the salad nice and light using fromage frais.

Nice and Light Potato Salad

You will need:
6tbls extra virgin olive oil 
juice of a lemon 

250g fromage frais

500g baby new potatoes

sea salt and freshly ground black pepper

a handful of fresh mint leaves, chopped

a handful of fresh chives, chopped

Cook the potatoes in salted boiling water for 20ish minutes until they are tender. Drain well. While the potatoes are doing there thing you can make the dressing. To make the dressing mix the olive oil, lemon and fromage frais together. When the potatoes are cool enough mix with the dressing, add the herbs and season to your/your guests taste. 

Enjoy!! xx

Drinks on a "Summers" evening!

Dressing to pop out for a few drinks on a Summers Evening should be the easiest thing in the world well until the summer becomes what feels like non stop rain and mugginess. Now I'm not going to start moaning about the weather after all this is Blighty and we should be used to the mixed bag of weather we get, however it threw me last week as I couldn't decide what to wear - I was very tempted to go out in wellies and rock the festival look instead I opted for the Smart Casual look.    

Smart Casual dress code is confusing as people interpret "casual" as wear what you like, this is a misconception as smart casual has certain rules that need to be taken into consideration when choosing what to wear. 

Following a few basic rules listed below and you will always look appropriate and smart without being over the top formal.

Smart Casual Do's for the ladies

- mid length dress- trousers- jewellry- accessories- blazer or cardigan - shawl/pashmina- clutch bag-shoes- ballerina flats- jeans (dark; no rips/tears)- skirt

Smart Casual Don'ts for the ladies

- Flip flops- t-shirt- slogans or logos on the top
- large tote bag
- evening gown
- sportswear

In the end I went with my skinny jeans, nude court shoes with flare heel; kingfisher sleeveless top and nude jacket thrown on top and my absolute favorite red clutch bag (i would love to tell you where its from however it was a birthday present for my 30th last year!!).

I love the jacket so much I'm going to order it in red to throw over my outfit for a wedding I am going to in September (yes I know already have my outfit purchased!!)

Anyway the evening was tip top - fun, laughs and PlayStation dancing was had!!

LittleMissMoffett xx

Rainbow Slaw!!

I found a version Rainbow Slaw on Pinterest a couple of months ago, I made it as per the recipe...and  Ithought it was delicious however with having a small person raw onion doesn't always go down well - apart from that though he loved it. Brilliant i thought a great way to get some of the good stuff down him without any persuasion (he is a foodie like me but sometimes the refusal to eat the veg occurs!!)

Rainbow Slaw is a colourful fresh and vibrant coleslaw that goes well with all sorts of things - I have had it with chicken, fish, red meat and I have also taken it as my contribution to a Raw Vegan evening.


It is super easy to make, needs just four kinds of vegetables, a grater and ten minutes (just don't go crazy with the grater no one wants grated knuckles). It goes well with Sweet Tahini Dressing or if your feeling naughty bind with mayonnaise.

So off you pop and grab a red cabbage, a white cabbage, 3 carrots and a cucumber, your grater and make the slaw!! Only 200 calories per generous serving - and packed with nutrients (not with the mayo)

Grate half of each cabbage, all the carrots and cucumber and mix in a large bowl. For the dressing mix 2tbl of tahini, 2tbl cider vinegar and 2tbl of honey and juice of a small lemon - mix well. Mix the dressing and slaw and serve straight away.

If you want to make ahead of time keep the dressing and slaw and seperate until ready to eat.

Enjoy!!

Time for Afternoon Tea in the garden!


The 7th Duchess of Bedford, Anna, is often credited with creating afternoon tea in the 1840's. Dinner was not served until 830/900 and with this the Duchess often became hungry. She secretly ordered a small meal of bread, butter and other niceties such as cakes, tarts and biscuits. When exposed her habit caught on and became popular and eventually known as "afternoon tea".....


Fast forward 170 years and Little Miss Moffett hosts a small afternoon tea as part of a belated Father's Day present for Dad (he got other pressies too)! The star of the show, ahem I mean Afternoon Tea was the giant French Fancy I made.


French Fancy


You will need

Inside the French Fancy

300g self raising flour
300g caster sugar
300g butter
6 medium eggs
2 tsps baking powder
3 tsps vanilla essence
100g icing sugar
50g butter
Ready to Roll icing (i cheated this time!!)
apricot jam


Line an 8" square tin and preheat the oven Gas Mark 4. Cream the sugar and butter together (really beat it ideally with an electric whisk), add the eggs two at a time and beat again - with each addition of the eggs add a little flour - add the rest of the flour, the baking powder and the vanilla essence. Beat until all ingredients are well combined.


Pour the mix straight into the tin and bake for 40-45mins (test with a skewer if it comes out clean the cake is baked), turn out the cakes after 15mins and let the cake cool on a wire rack.


With a bread knife chop the large sponge into two small 4" squares (the left over sponge can be used for making mini square cupcakes), add apricot jam and pop one square on top of the other. Add a thin layer of buttercream with a pallet knife round the whole cake and pop in the fridge. (leave enough to make the dome) After 20mins take out and smooth the buttercream with a smoother. 


Take 250g of icing and a handful of icing sugar. Dust the work surface and rolling pin with icing sugar and knead the icing until its softer and ready to roll. Roll the icing out until its 5mm thick and carefully place on top of the cake, smooth out and trim the edges up. Make a dome with the leftover buttercream and pop on top of the cake and roll out a bit more icing (use the leftovers) and cover the dome.


Ready to serve with a nice cup of Britains finest, followed by a WI baked scone, fresh strawberries and Cornish clotted cream.