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Breakfast Bruschetta

Calories: 627 (per portion) Serves 4 Ingredients 750g cherry tomatoes 3 tbsp cold pressed rapeseed oil 1 tbsp balsamic vinegar 1 oval rustic loaf, cut into 4 long slices lengthways 300g unsmoked bacon 4 medium eggs, poached 2 tbsp chopped parsley Method • Preheat the oven to 200oC, gas mark 6. • Place the tomatoes on a large baking tray and toss in 1 tbsp oil and balsamic vinegar, season and bake for 20 minutes until soft. • Meanwhile, brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking. • Place the bacon under a preheated grill for 7-8

Banana and blueberry porridge

Calories: 469 (per portion) Serves 1 Ingredients 50g porridge oats 350ml semi-skimmed milk 1 banana, mashed 75g blueberries Method • Place the oats, milk and banana in a small saucepan and bring to the boil. • Simmer for 3-4 minutes, stirring occasionally. • Stir in the blueberries and serve. • A handful of frozen blueberries or a blueberry conserve would also work well. More info available at:

Boiled eggs with cheese soldiers

Calories: 333 (per portion) Serves 2 Ingredients 2 large eggs 25g hard cheese i.e Red Leicester, grated 1 tbsp low fat mayonnaise ½ punnet cress 2 slices wholemeal farmhouse bread, toasted Method • Place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes for soft centres. • Meanwhile, mix the cheese, mayonnaise and cress, reserving a little to sprinkle over. Spread over the toast and cut into soldiers. • Serve with the boiled eggs. • Try scooping out the egg and spreading it on top of the cheese for a quick sandwich. More info available at:

Granola pancakes

Calories: 380 (per portion) Serves 4 Ingredients 75g plain flour 50g wholemeal plain flour 1 large egg 350ml semi-skimmed milk 100g granola 2 tbsp rapeseed oil 2 pink grapefruit 2 tbsp honey Method • Place the flours in a large bowl and whisk in the egg, then gradually whisk in the milk to form a batter. • Stir in the granola. • Heat a little oil in an 18cm based frying pan and add a ladle of the batter until the base is covered, cook for 1 minute or until golden, flip over and cook the same on the other side. • Repeat to make 8 pancakes, keeping them warm, separated by squares of

Mini marmalade and poppy seed loaves

Calories: 369 per portion Makes 8 Ingredients 150g butter, softened 150g caster sugar 2 large eggs 100g orange marmalade + 1 tbsp 100g self-raising white flour 75g plain wholemeal flour 1 tsp baking powder 2 tsp poppy seeds 25g toasted flaked almonds Method • Preheat the oven to 180oC, gas mark 4. • Place the loaf cases on a baking sheet. • Whisk the butter and sugar together in a bowl until pale and fluffy. • Whisk in the eggs, one at a time. • Gently whisk in the 100g marmalade. • Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. • Fold in the almonds and spoon into the cases. • Bake

Breakfast sundae

Calories: 177 per portion Serves 2 Ingredients 50g muesli ¼ tsp ground ginger 175g low fat Greek style natural yogurt 2 tbsp orange juice 2 tsp honey 50g raspberries 50g blueberries Method • Mix together the muesli, ginger, yogurt, orange juice and honey. • Spoon the fruit into 2 pots and top with the muesli mixture. More info available at

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