The sponge mix works great for cupcakes (you’ll see some coconut lime GF cupcakes on here soon!) and for family sized bakes like this. Most of this cake was wolfed down in minutes with a nice dollop of ice cream, and in fact I can see my husband hovering in the kitchen finishing off the leftovers right now 🙂 The Gluten Free Pineapple and Coconut Upside Down Cake Recipe:
Stir fries are such a great way to use up the veggies in the fridge and get dinner on the table in ultra-quick time. The first thing the kids ask when the get home from school is ‘Can I have a snaaaaack?’. Then we’ve got three options: This stir fry is great when you’re in super-quick mode, and will have everyone happy and satisfied in no time. I’ll often cook up a pan of boiled rice to go with a stir fry (I get the rice going, and then the challenge is to get the rest of the stir fry done by the time the rice is ready)....
I’m bringing you popsicles for breakfast. Not your regular fruity popsicle – this is creamy Greek yoghurt, strawberry sauce, oats, and the best bit - the ooey gooey honey centre. Sounds a bit bizarre I know, but the reaction from my kids when they eat these is even better than when they get treated to Nutella. Yesssss! NUTELLA - I win. I’ve been experimenting with it ever since, and I just discovered that honey doesn’t freeze!...
I’m a grown up now, so I really shouldn’t be enticed by sugary cereals. I’m generally pretty good at breakfast time - porridge, homemade granola with fruit, weetabix or a smoothie are the options I try to go for. But every now and then I’ll succumb to a bowl of crunchy nut cornflakes, coco pops or those Nesquick balls (have you seen them? they look like rabbit poops, but they’re so tasty!...
I’m starting to struggle without my full kitchen! The back wall of the house came down this week, opening up the kitchen into the new extension. The space looks great, but dust is everywhere. I have to wash everything before I use it - even the stacked up plates in the cupboards. So I’ve moved most of my cooking and photographing to the living room. A little table in the middle of the living room floor with my portable induction hob - it almost feels like camping....
Spag Bol - the classic dinner that I make all the time. I’ve made a few adjustments to my go-to recipe to turn it into a one pan dish that can be cooked up with pasta shells (or your favourite pasta shape). All it takes is the addition of some stock. You need enough to cook the pasta, but not so much that the sauce ends up too runny after the pasta has absorbed the liquid it needs....
I’ve only really started to like gingerbread cake in the last few years. Despite the fact that I’m 38 (OMG that looks so much worse when I write it down!!), I only feel like I’ve grown into being a proper adult in the last few years. Perhaps it was starting the blog and then trying to turn it into a business – making my own decisions about the direction of my work, rather than having objectives and targets filtered down through upper management....
Or if you don’t want to serve up these scalloped potatoes as a side dish, make it the main event with a few little additions. I’m using chunks of leftover baked ham, buttery fried onions and 3 different cheeses. It’s carblicious, ultra cream and cheesy, and probably a million calories (I’ll work it out and include in the recipe card), but who cares when it tastes this good? We start by frying up slices of onion in a pan (1) with butter, garlic, salt, pepper and a little garlic salt....
Have you ever tried shaved sprouts? They’re delicious! Especially if you’re someone who isn’t keen on whole sprouts. The third speedy recipe in my series of four sprout side dishes (check out the first one – 3 cheese sprout gratin and honey balsamic sprouts with almonds). Shaved sprouts lightly sauteed in butter and garlic, topped with a honey mustard dressing, plus tart cranberries, walnuts and parmesan! I could eat this as a meal in itself!...
I was asked to come up with a tapas-style recipe for Tasty Easy Lamb (who sponsored this post) for National Curry Week 2017. I love lamb, and curry, and mini food, so needless to say I immediately agreed! Although lamb is probably my favourite joint for a roast dinner, there’s so much more you can do with it! Shepherd’s pie and hotpot are probably the first things that come to mind, but spices, curries and even salads (wow, that’s an old photo, I must re-shoot that one!...
It’s easy to go into carb overload during the colder months. Right now with the house extension going on, and my only method of cooking at home being a single plug-in hob, a microwave and a toaster, we’re starting to get into the habit of feasting on chips, large sandwiches and stodgy cakes. I’m not beating myself up about it. I know it’s only a temporary thing, and we’ll get back to lovely homecooked meals soon, but I would like to throw in the occasional nod to healthy eating....
Jump to:Tip 1. Make Canapes instead of Starters Tip 2. Make-ahead Gravy Tip 3. Make those Roast Potatoes ahead too! Tip 4. Make-ahead Mashed Potato Tip 5. Keep the Roast Turkey simple! Tip 6. Wrap those Pigs in Blankets Tip 7. Buy Ready-Prepped Veg Tip 8. Make a Punch Bowl! Tip 9. Set the Table ahead Tip 10. Make-ahead Dessert (without taking up fridge space) Bonus tips! 📺 Watch the video 💬 Reviews...
I remember when Chris and I took the kids around a food festival in Manchester a few years ago. We had a great time and tried so many different foods, we were really in our element! When we asked the kids what their favorite thing from the day was they said " The Churros, they were AMAZING", I think Gracey has had a thing for cinnamon sugar since. So I knew I had to come up with a winning churro recipe that I could make at home....
I’ve been making these a lot lately, much to my kid’s delight! Brioche bread is finally starting to become more widely available in the UK. I’ve waited for so long - only seeing those artificial-tasting chocolate-filled brioche rolls in all of the supermarkets and nothing else. I’d even started making my own brioche rolls for burgers (and actually I’ll continue to make these because I love how soft and fluffy they are)....
This is perfect comfort food for busy weeknights! Jump to:📋 What do we need? 🔪 How to make this Ravioli Sauce 🍽️ What to serve it with 📺 Watch how to make it 🍲 More fantastic Pasta recipes Ravioli with Creamy Tomato Sauce 💬 Reviews I’ve yet to find a store-bought pasta/ravioli sauce that tastes great. This means fresh ravioli often gets overlooked, because it’s not going to match that restaurant experience....
I first put this recipe up on the blog nearly 3 years ago, and it’s totally stood the test of time! So much so I decided to re-photo and republish it. I’ve left one of the old pics in there (the one using the bowls), and I’ve also left the old blog post in there - where I’m talking about Chris’s request for waffle makers and deep fat fryers (we’ve now got both....
Ok, so lets get this straight. The girl who makes creamy chicken pies, crispy fish burgers, enormous pasta bakes and desserts at 1385 calories per serving has turned into a health-food eating, gym going ninja? That would be no. I ate my weight in pasta this weekend (as well as far too much homemade garlic bread) guys. I went to the gym once last week, and five days later I’m still walking like a 90 year old....
First and foremost, we need a large chicken. The bigger the better! Go for the best quality you can afford so you get the most meat and flavour for your money. Click on the titles of each recipe (or any of the underlined recipes) to get the full instructions on how to make it. For the first meal, we’re going to roast that chicken: 1. Roast Chicken with Rich Gravy Ideally you want to serve that roast chicken with lots of sides so that a couple of slices of chicken will be enough to satisfy everyone....
I started making roast dinners about 29 years ago. I know that makes me sound REALLY old, but actually I was just 11 when my mum got me started and taught me how with the aid of a big ole’ list. I honestly think learning to juggle multiple elements of a meal so early on is what gave me confidence in the kitchen and kick started my passion for everything food!...
Oh man! Salty golden halloumi on a bed of zesty lemon risotto and a mountain of fresh, green leaves. A-M-A-Z-I-N-G! I love the lightness of this risotto, it tastes like Summer in a bowl! 👩🍳PRO TIP You want to add the stock into the risotto a little bit at a time. Doing this will really allow the rice to absorb the flavours of the stock and create a starchy, velvety smooth consistency to the risotto....
