Influencer Champions' Food Bloggers Named In Foodies 100 UK List

Topic
foodie-100

Each month sees leading food blogs index, Foodies 100 UK, release its lowdown of the country’s top food bloggers. Taking into consideration popularity, website engagement and the bloggers’ overall influencers, the latest list saw a number of fantastic names cited – including some we at Influencer Champions know all very well…

What is the Foodies 100 UK?

The main purpose of the Foodies 100 is to unite top food bloggers and vloggers providing them with a place where they can share tips and advice as well as attend social events. Being featured in the top 100 provides great exposure between the food bloggers and their fellow 5,000 community members, with direct link backs to the bloggers’ website.

To be considered for the Foodies100, food bloggers or vloggers must be a part of their online community with the top 100 greatest blogs chosen, using a special algorithm, each month.

A part of the Flea Enterprises network, a community of food bloggers is not all the website specialises in. It also has other sites for lifestyle influencers and travel influencers.

Which food bloggers were in this month’s Foodies 100 list?

From everyday recipes to dishes from around the world, there were some well-known food bloggers in this months’ list, and Influencer Champions were pleased to see not one, not two, but three familiar faces in this month’s list!

Fuss Free Flavours, A Mummy Too and Hungry Healthy Happy have all worked with us and all made it into the top five.

Fuss Free Flavours

fuss-free-flavours

One of the longest standing food bloggers, Fuss Free Flavours – Helen Best-Shaw – started her blog 11 years ago and now welcomes 150k visitors to her blog each month.

A firm favourite among food companies, Fuss Free Flavours has worked with some of the most prominent brands in the industry, including Kenwood, Waitrose, Nespresso, Onken, Iceland Breyers, YooMoo, Pop Chips and Lyle’s.

Her blog gives readers inspiration to create easy and wholesome foods on a budget, encouraging them to fall in love with cooking. Some of her recipes are inspired by her travels, with reviews of cuisine from abroad.

#3 - A Mummy Too

a-mummy-too

Established in 2011, and born out of her love of food, family and photography, A Mummy Too – Emily Leary – left her 12-year career behind her to pursue her blog full-time. And, the decision paid off as now she has built an extremely successful empire of followers ever since.

On her platform, the food blogger focuses on daily recipes, tips and guides that reinforces that lack of time, doesn’t have to mean lack of food.

She has been featured in the likes of The Telegraph, Marie Claire, The Food Network, Grazia, Cosmopolitan, BBC Good Food and The Daily Mail to name just a few.

#4 - Hungry Healthy Happy

hungry-healthy-happy

As the name of her blog suggests, this food blogger is all about food that makes people feel hungry, eat healthily and live happily.

Created by food lover and fitness aficionado, Dannii, the blog launched in 2011 and covers recipes, wellbeing, home & garden and family sections.

Her delicious recipes are what have seen her placed in the Foodies100 list and are a colourful mix of courses as well as simple snacks. Such is her popularity, she has collaborated with high-profile brands including Schwartz, Leerdammer, Dorset Cereals, Pop Chips and Marmite.

The Winning Recipes

We have selected one recipe from each of our Foodie100 bloggers that will cover you for breakfast, lunch and dinner. Check them out…

 

BREAKFAST: Vegan Spiced Sweet Potato Muffins – courtesy of Fuss Free Flavours

sweet-potato-muffin-mix
sweet-potato-muffins

Ingredients

• 150 g sweet potato (cooked and mashed) • 180 g plain flour • 60 g sugar • 2 tsp baking powder • 1 tsp bicarbonate of soda • ½ tsp ground all spice • ½ tsp ground cinnamon • Pinch of salt • 180 ml soy milk • 2 tsp white wine vinegar • 60 ml vegetable oil

Instructions

1. Preheat the oven to GM5/190C/375F

2. Measure the milk into a bowl and stir in the vinegar. The milk will curdle and thicken.

3. Cook your sweet potato - I usually pop it in the microwave for 5-6 minutes until soft. Discard the peel, then mash the flesh using a fork on a chopping board.

4. Weight all the dry ingredients into a bowl. Add the sweet potato and mix well.

5. Pour the soy milk mix and oil into the dry ingredients and briefly mix until combined and you have a lumpy, uneven batter. Do not fold the mix more than 15 times.

6. Pour into a prepared muffin pan and bake for 25 minutes until risen and golden.

Download & Try The Recipe!

Try this tasty recipe for yourself with our free downloadable recipe.

LUNCH: Herb-crusted Welsh lamb in a quick coriander flatbread wrap – courtesy of A Mummy Too

lamb-flatbread

Instructions

To make the lamb:

1.Preheat oven to 200C/390F (180C/355F fan). Pat the lamb dry then season with salt and rub with 1 tbsp of olive oil.

2.Heat an oven-safe pan to a high heat and quickly seal lamb fillets on all sides.

3.Mix the thyme, oregano and sage with the remaining oil.

4.Spread over the top of the fillets.

5.Put the dish into the oven and cook for around 15 minutes if you like your lamb rare, and an extra 5-10 minutes if you prefer it less pink. If you have a meat thermometer you can check more thoroughly – 145°F/60°C is medium rare, 160°F/70°C is medium and 170°F/75°C is well done. Meanwhile, you can make the flatbread.

To make the flatbread

1.In a large bowl mix the flour, baking powder, ground coriander and salt together.

2.Mix the oil, water and milk in a jug, make a well in the dry ingredients, pour in the wet.

3.Mix together.

4. Gently roll into a ball on a lightly floured surface – don’t overwork, it’ll make the final result tough.

5.Cut the dough into four even chunks.

6.Work each piece in a round circle about 7 inches wide.

7.Put a non-stick pan on a high heat and cook each flatbread for 30-60 seconds each side, so that it has just a tiny bit of colour – you don’t need longer. Wrap all the flatbreads in a warm, slightly damp tea towel as you work to keep them soft.

To construct

1.When your meat is cooked it should still be a little pink in the middle but not red or raw looking. Remove from the oven and cover the dish with foil to let the lamb rest for a couple of minutes. Transfer to a board and slice the lamb into 1.5cm pieces.

2.Grab one of your flatbreads and sprinkle with coriander and a generous portion of lamb.

3.Add a sprinkling of feta, tomatoes and olives.

4.Fold your flatbread in to create your wrap.

Download & Try The Recipe!

Try this tasty recipe for yourself with our free downloadable recipe.

DINNER: Salmon burger with a creamy lime and basic sauce – courtesy of Hungry Healthy Happy

salmon-burger-mix
salmon-burgers

Ingredients:

• 2 salmon fillets • 3 garlic cloves • 1 lemongrass stalk • 4 shallots • A thumb-sized piece of ginger • 2 small green chillies • 1 slice of wholemeal bread • Juice of 2 limes • 4 tbsp 0% Greek yoghurt • 4 tbsp fresh basil Optional to serve: • Burger bun • Tomato slices • Red onion slices

Instructions:

1. Put the bread in a food processor and blend until breadcrumbs.

2. Put the skinless salmon, 2 of the garlic cloves, lemon grass, shallots, ginger, chillies and juice of 1 of the limes in a food processor and blend until ground.

3. Take out and form into 2 burger patties.

4. Heat some oil in a pan and cook for around 3 minutes each side.

5. Meanwhile, put the Greek yoghurt, the last garlic clove, juice of 1 lime and the basil in a food processor (clean after using it for the salmon) and blend to make a sauce.

6. Serve with sauce on top of the salmon burger.

Download & Try The Recipe!

Try this tasty recipe for yourself with our free downloadable recipe.

Fuss Free Flavours, A Mummy Too and Hungry Healthy Happy are all available to collaborate with through Influencer Champions. For enquiries, contact the team on 0203 95 80 427 or email info@influencerchampions.com.