A Stormy Halloween!

We had a relatively low-key Halloween this year despite the holiday falling on a weekend AND during our half-term break - so, while we didn't get all vamped up, we did manage to hang a few decorations and bake a few cupcakes (more on those in another post) for the kids. I threw together a few party snacks and just sat back with a nice cup of tea and let our little minions have at the table.

Last year was way more productive; we went all out with the Snazaroo face paints. I wanted to create a more serious and authentic looking skull rather than the cuter sugar skull counterparts. That meant using the classic black and white paints, which were great to use on the kids' delicate skin. The husband opted for a more timely and applicable black metal look, which he pulls off smoulderingly effortlessly.

The Storms' Halloween Portraits

The Axe King

Obviously, I couldn't resist sharing some of our 'Family Halloween Portraits' from last year (2014). I really enjoyed painting everyone's faces, my own included. It was the first time I tried my hand at this, so I was pleasantly surprised.

The Storm Matriarch

The Divergent Duo

The Berserker

~ Happy Halloween ~

My Broad Bean Tomato Salad

Try making this broad bean salad and you won't regret it, I promise. It is so simple and easy to make. As a last resort, I've used frozen broad beans in this recipe. But feel free to use fresh produce whenever possible. I really enjoy the chewy texture of the beans - so much in fact that I could eat them as they are - but they seriously give this salad such an incredibly substantive quality, a leafy green salad alone seems boring.

For the broad beans by themselves, you will need:

• 750g of frozen broad beans
• 1 cup of hot water, from the kettle
• 0.5 teaspoon of salt
• 0.5 teaspoon of ground black pepper
• 1 tablespoon of extra virgin olive oil
• 3 cloves of garlic, freshly crushed and then finely chopped

How to:

In a large non-stick wok/pan, add the broad beans and a cup of hot water and cook (for about 10-15 minutes) on a medium heat until the water has reduced and the beans have cooked though.

Lower the heat. You might need to add a little more water at various intervals to ensure they soften.

Season with salt and black pepper and stir until the water has evaporated. Turn the heat down and drizzle with olive oil and add the crushed garlic. Cook for another 5 minutes.

For the salad mix, you will need:

• 3 large vine ripened tomatoes, stems and cores removed and chopped into cubes
• a handful of coriander leaves, chopped (be sure to include those flavourful stems)
• a pinch of sea salt for flavour

How To:

With your freshly cooked broad beans happily set aside, combine your chopped tomatoes with the coriander leaves and fold together, gently season with some sea salt and some extra black pepper if you want that extra kick.

Combine your broad beans and tomatoes well, serve and garnish with a little more coriander.

***

Suggestion

If you're like us and you have guests over for dinner, you can serve your broad bean salad with some freshly pan-fried salmon, it will certainly take your dish that little bit further.

Not to mention, you'll get points for serving up a pretty plate. Enjoy!