Going nuts at breakfast for Blue Diamond Almond Breeze

On Twitter I seem to have no problem expressing the first thought that comes into my head - no matter how pointless. But for some reason I clam up when it comes to this blog. This mental block has been causing massive problems for my productivity levels (as evidenced by the delay to my #project366 updates), so I'm going to do my best to channel the casual social media vibe from now on.

When Foodies 100 recently sent out a request for bloggers to conjure up their best breakfast recipes using Blue Diamond Almond Breeze, I immediately knew I wanted in.

#Project 366 – week 27

The first week of July marked the halfway point in my #project366 challenge! I may not have accomplished all of the blogging goals I set myself for 2012, but I’m proud that I’ve so far managed to capture a food-related photograph every single day this year. Let’s hope I can continue to discover appetising new culinary experiences over the next five months to keep you drooling…!

Day #183 (halfway through my #project366 challenge!) – Easy tray baked supper of sausages, apples, potato wedges and diced summer vegetables covered in a sticky spicy plum sauce

#Project366 – week 26

They say the camera never lies, but I seem to have done a decent job of masking the fact that it was pouring with rain for most of this final week in June!

Day #176 – One of my purchases at the Taste of London festival on Day #174 was this slice of moist mango cake…unfortunately I can’t remember the stallholders name but I’ve lusted over their fruity loaves many times before!

Making perfect pasta with L’atalier des Chefs

The best chefs continue to develop their skills by constantly exploring new gastronomic experiences and experimenting in their kitchen. For a novice cook like me, the list of culinary techniques still to learn is extensive, so I figure it's important to get a good grip of the the basics before tackling the tough stuff.

If I was only allowed to eat one type food for the rest of my life, I would choose pasta without a doubt. You could never get bored with so many varieties on offer - long spaghetti strands to twirl around your fork, thick lasagne sheets to layer into a hearty bake, pretty shapes to coat in sauce and delicate tortellini parcels containing all manner of surprising fillings.

#Project 366 – week 25

My week began with an overnight stay at the Fairlawns Hotel and Spa for a pampering session with a few hard-working girl friends. I’m so used to the daily grind that whenever I do get a moment to pause the ensuing exhaustion comes as a shock! Clearly I should make time for “rest and relaxation” more regularly – it certainly felt therapeutic not to worry about emails, phone calls, texts or tweets for 24 hours, though I did manage to capture a few snapshots of the good food on offer!

Day #169 – Cracking into a rich vanilla creme brûlée whilst unwinding over a three-course feast at the Fairlawns Hotel

#Project366 – week 24

A diner’s-eye view of the culinary moments that made my week more enjoyable…

Day #162 - Introducing some good friends to the Brick Box’s amazing crepes served up in Brixton Village. A buckwheat galette for Sunday brunch packed with goats cheese, spinach, olives, sundried and cherry tomatoes