Wordless Wednesday Link Up:

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#WordlessWednesdayLinkUp

Happy Wednesday Friends.Thanks so much for joining us today for The Wordless or not so Wordless Wednesday Link Up! How has your week been? Another busy week here with the children off school for Easter. Last week we had a fun walk/run around Gedling Country Park in Nottingham. Nothing better than getting out in the fresh air for a nice long walk to clear out the cobwebs! We love it here and need to start getting fit again to run Parkrun on Saturday mornings here. It does have a killer hill at the end though!

Two tired girls after we had finished our run!!

A Walk Around Gedling Country Park: Link Up

About The Wordless Wednesday Linky Party: The Wordless Wednesday is 4 week long-blog hop where you can link up all your posts with photos in them.

Posts You Can Share Here Today: You can add any posts with or without a theme, all I ask that the posts have pictures in them.These posts can be wordless or not so wordless. If you publish any more in the week you can also pop back and link them up too.

What photos have you been taking this week. Do you want to share with us?

The Wordless Or Not So Wordless Wednesday Link Up Guidelines:

Please only link up family friendly posts! Please follow your host Claire Justine by Blog, Email, Instagram, Twitter, Facebook Page, Pinterest or Bloglovin. Let me know how you have followed me so I can follow you back. Please link back to The Wednesday Link Up in your posts to spread the word of this party.

Share some midweek blog fun and please try to stop by a few of the blogs that have linked up here today. Please tweet me any links you have added to the link up to me @clairejustineo using the #WednesdayLinkUp hashtag and I will favourite, retweet and reply.

It would be great if you would follow along on any social media channels in some way? Let me know if you decided to, so I can follow you back. Now over to you, what have you been snapping away at this week?

What do you think about this Isle of Wight Tomato Sunshine Juice Bloody Mary recipe? Do you fancy trying it?
Recipe courtesy of The Tomato Stall.

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Isle of Wight Tomato risotto - 

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With crisp pastry, sweet tomatoes and salty cheese these tarts are a great alternative to sandwiches. Easy to make and totally delicious these vegetarian tarts will be gone in a flash.

You Have Goat To Be Kidding Me: Wordless Wednesday Link Up.

It is all go here with changing 3 blog templates and setting them all up. Also, the children are all off school for Easter and my 2nd eldest Son is home for a few weeks. Rushing for a few minutes here and there to blog!!

Today I am sharing a Wayback Wednesday post From Summer 2018, with some fun photos from a day out in Lincoln. It is such a lovely place to visit and so much to see here. In fact, we are just deciding where to go with the children today! Maybe we will visit Lincoln again and take some new photos.

This recipe for sweet potato pie with Parma Ham and Robiola cheese is the perfect dish to celebrate the arrival of spring. Enjoy it in the sunshine or make it for an evening of entertaining. This recipe serves 8 - 9 people.

Ingredients:

For The Crust:

• 180g Ground rusk
• 70g Butter (melted)

For The Stuffing:

• 50g Parma Ham
• 700g Sweet potatoes
• 300g Robiola cheese
• 30g Cream or milk
• 2 tsp Corn starch
• 2 Eggs
• Extra virgin olive oil
• Salt
• Pepper

Additional Ingredients:

• 100g Parma Ham
• Rosemary sprigs

Method:

1. Peel the sweet potatoes and cut them into slices about 2-3mm thick. Boil for 5-6 minutes in slightly salted water. Keep checking to ensure that the potato slices do not crack. Drain and place the sweet potatoes on a flat surface to cool.
2. Cut 50g of Parma Ham into strips and then set aside.
3. For the base, mix the ground rusk with the melted butter then place in a 22cm mould that is lined with baking paper. Ensure that the bottom of the mould is covered.
4. Soften the Robiola cheese with the cream and then add in the eggs, salt, pepper, corn starch and the strips of Parma Ham. Mix thoroughly.
5. Pour one third of this mixture onto the base in the mould. Spread one third of the potato slices over this mixture and add a pinch of salt. Repeat this process for two more layer of mixture and potatoes, ensuring that the top layer is your last third of potatoes.
6. Brush the top layer with oil and flavour with pepper and rosemary. Bake at 170°C for 25 minutes, then grill at 200°C for 10 more minutes to brown the surface.
7. Remove from the oven and leave to cool for 15-20 minutes. Place onto a serving plate and garnish with the remaining slices of Parma Ham and the rosemary.

About Parma Ham:

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five-pointed coronet logo with PARMA in the centre which is branded onto the ham's skin. The Ducal Crown is now a certification trademark.

For more information, please visit Prosciutto Di Parma.

The Wordless Or Not So Wordless Wednesday Link Up Guidelines:

Please only link up family-friendly posts!

Please follow your host Claire Justine by Blog, Email, Instagram, Twitter, Facebook Page, Pinterest or Bloglovin. Let me know how you have followed me so I can follow you back.

Please link back to The Wednesday Link Up in your posts to spread the word of this party.

Share some midweek blog fun and please try to stop by a few of the blogs that have linked up here today.

Please tweet me any links you have added to the link up to me @clairejustineo using the #WednesdayLinkUp hashtag and I will favourite, retweet and reply.

It would be great if you would follow along on any social media channels in some way? Let me know if you decided to, so I can follow you back.

Now over to you, what have you been snapping away at this week?

You Have Goat To Be Kidding Me: Wordless Wednesday Link Up:

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Serves 6
Preparation: 5 minutes
British Asparagus & Purple Sprouting Broccoli With Caper Butter.

Recipe and image courtesy of British Asparagus.



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