Hot Cross Bread & Butter Pudding Recipe

seeds-2908636_1920So, I know it’s not Easter yet and, technically, I shouldn’t be eating Hot Cross Buns but I, for one, can’t resist picking up a packet when I’m wandering down the aisles of Tesco.  They are just so yummy.  The problem is, by the time Easter rolls around, I know there is a good chance I won’t want to eat another.  So, with variety being the spice of life and all that, I decided to mix it up a bit this weekend and use them to make bread and butter pudding.  It came out quite well, if I do say so myself, so I thought I would share the recipe…. Continue reading

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Raspberry Cheesecake Mousse Recipe

seeds-2908636_1920I may be the least romantic person on the planet. My husband isn’t much better and we decided a fair few years ago to not worry about exchanging valentine cards.  We do, however, try and sit down to a nice meal to mark the occasion and open a bottle of fizz (though to be fair, any day is an excuse for fizz as far as I’m concerned).

Last year, I went all out and made a rather romantic desert, if I do say so myself.  To be fair, it’s mainly romantic because I put it in a heart-shaped dish.  Otherwise, it’s just a great pudding for anytime of the year, well it is if you like raspberries…. Continue reading

The benefits of breakfast

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I’m sure there isn’t anyone out there that doesn’t know that breakfast is supposed to be the most important meal of the day.  I grew up with the slogan “go to work on an egg” and have read too many articles to count on why I should have a healthy breakfast to start me up right for the day.

There are so many benefits to breakfast.  You are more likely to avoid certain health conditions, you are less likely to put on weight, and you are more likely to feel energised enough to make it through a day at work.  Continue reading

Coddled Eggs “recipe”

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Coddled eggs is a term I first came across a year or so ago when reading a book set in the 1940s.  Unsure what they were I looked it (as you do), to discovered that there is a broad definition of what they mean, in that they are gently or lightly cooked eggs.   This means a lot of different methods for cooking eggs fall under the term, poached eggs for example.

My version of coddled eggs is to cook them in a pot with boiling water.  It’s a super easy way of cooking them and allows me to add ingredients (often just what I have in the fridge) for a bit of variety.  I thought I’d share it today, using the term recipe loosely as it’s more of a method than anything else.  Continue reading

Made it myself: Leek, pepper, and egg “bake”

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Sometimes (actually, a lot of the times), I really don’t want to slave away over the stove.  I want something quick and easy.  Other times, I really crave comfort food, something that makes me feel warm and fuzzy inside.  This week, the two came together in a dish that I call a bake, even though it’s mainly made on the stove top, because I’m not sure what else to call it (ideas on a postcard or in the comments section please as it would be nice to have a more appropriate name).

I’m not sure when I started making this – it’s been at least ten years – or where the idea came from – most likely a cooking show, one of those where people give the chef random ingredients and ask them to make a gourmet meal because you can’t get ingredients more random than this.  Regardless, though, it tastes great and is quick and easy to make.  Plus, my family love it as much as I do, which makes it an win-win on lazy cooking nights.  Continue reading

Baking with kids (a.k.a. gingerbread men taste good even when they go wrong)

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As you might be able to tell by the number of recipes I’ve started to post on the blog, I spend a lot of time in the kitchen.  I love cooking and I love baking. I’m better at the former but like the latter more.  That’s because I get to do it with my daughter.  Anything that involves sweet stuff, she is there, ready to help and it’s just great one-on-one time, something we don’t get enough because she is a bit of a social butterfly and has a million and one after school activities to take up her life. Continue reading

Made it myself: “Orangey” Red Cabbage

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I love red cabbage, not only for it’s colour but also for it’s taste, which is somehow both slightly sweet and savoury at the same time.  Right now, it’s in season, so it’s the perfect time to use it as an accompaniment to many a meal (in our house, this is mainly Sunday lunch).  It’s also really good for you, high in anti-oxidents, vitamins and minerals.  You just have to get over the fact that, for as long as I can remember in the UK at least, we didn’t seem to do anything put pickle it – and store bought pickled cabbage just tastes like vinegar and not much else.

I haven’t pickled it myself because I have found a lovely version at a farmers market that saves me the hassle but, over the last few years, I have used it in a number of ways, including simply shredding along with white cabbage and carrots for a quite and easy coleslaw and braising for hours in the oven (on a low heat) with apples and brown sugar (which goes especially well I am told – as a veggie – with pork).  Mainly, though, I make it this way – because it’s quick and easy and my family finish off every last bit… Continue reading

Made it myself (now to take a decent photo!)

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I love being in the kitchen (and not just at party’s – sorry I had to!) and I love baking and cooking.  I spend hours pouring over cookery books and tearing recipes from magazines, planning my next meal or – even better – my next desert.  Unfortunately, not everything I make turns our exactly as planned.

In my family, it was a running joke that if it looked good it would likely taste awful but if it looked awful, then it would likely taste great.  Slowly but surely, though, I think I’m getting there and – over the last year – I’ve noticed that what I make is starting to look more like what is on the page.  Continue reading

Made it myself: French Toast (with an ice-cream twist)

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I am a big believer in breakfast – well on a weekend at least, where we tend to go all out on at least one of the two “S” days.  One of the things I like best is it gets the family round the table (with even my mom and dad coming over) and there isn’t much better than that.

A firm favourite is French Toast, which I have been making for years.  It isn’t your standard “eggy bread” in that it’s pretty much a heart attack on a plate given how much cream I use but it’s oh so good.  Continue reading

Baked it myself: Apple Crumble

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I’m a big believer in cooking and baking from scratch whenever you can, always nervous about what I might find in pre-made food.  I wasn’t always this way, quite happily filling my cart with boxes of ready meals and ready deserts but once I realised how easy most of the food I liked to eat was, and how much more able I was to control the ingredients, I became hooked.

Now, the kitchen is my favourite room in the house, and I value the time I get to spend with my daughter cooking and baking.  This weekend we made a family favourite, apple crumble, baked to a family recipe.  There isn’t a lot to making crumble, which is one of the reasons I like it (anything with more than five steps has a tendency to put me off!).

If you fancy giving it a go you will need: Continue reading