Archives for the month of: November, 2015

This mug cake actually has a layer of dark chocolate at the bottom because all my choc chips sank! Anyway it tasted lovely.

Whisk up 1/2 mashed banana, 1 heaped dessert spoon self raising flour, 1 egg and splash of milk. Mix in choc chips and microwave for 60-70 seconds. You might have to put it back in for 10 if it’s a bit gooey still. 



The sole outcome of today is this mini roast dinner. I’ve literally sat on my sofa all day! The random sausage is a Linda McCartney – a replacement for pigs in blankets for my non pork eating other half.

Pre heat the oven to 180 degrees C.

Roast potatoes:

1) peel and chop one large potato, par boil. Pop a baking tray in the oven to heat up the oil, then add the potatoes. 

Roasted butternut squash:

1) peel and cube, roll in olive oil and place on a baking tray. Put in at the same time as the potatoes.

Chicken (put in 15 mins after pots and butternut squash):

1) make a slit in 2 chicken breasts and stuff with stuffing (I use Paxo). Place in a baking dish and rub with olive oil and black pepper.

2) cover with foil and oven.

Yorkshire pudding (put in 15 mins after chicken):

1) whisk up 3/4 cup of self raising flour, 1 medium egg and 1/2 cup of milk. 

2) pour into a baking dish which has been warming in the oven.

After 10 mins place veggie sausage and stuffing balls into the oven. Everything should be done 15 mins later. In the meantime, boil some brocolli and whip up some bisto gravy. 

Leftover chicken, stuffing and butternut squash sandwiches tomorrow! 

I used to be sceptical about mug cakes since a friend made one which exploded in her microwave. I’ve now mastered them and they’re now my Friday night treat. I plan to discover the ‘healthy’ mug cake eventually, but in the meantime I’ll stick to the cheeky ones. 

In a mug whisk up 1 heaped dessert spoon of Nutella, 1 heaped dessert spoon of peanut butter (I used meridian crunchy), 1 medium egg and 1 dessert spoon of cocoa powder.

Microwave for 70 seconds. 

What to experiment with next?

I’m really into my winter warmers at the moment – any excuse to get out my Le Crueset pan. Whilst this might not look aesthetically delicious, it tasted lovely.

1) chop 1 onion, a handful of cherry or salad tomatoes, 3-5 sun dried tomatoes.

2) in a pan on the hob, brown the onion for 3-4 mins, then add all the tomatoes.

3) add a tin of rinsed lentils and 325ml of veg stock. Season and simmer.

4) place 4 Linda McCartney veggie sausages in the oven on a tray and bake for 15 mins.

5) once cooked, chop the sausages and add to the stew. Simmer with the lid in for 5 more mins.

Serve up with mashed sweet potato, brocolli and Aunt Bessie’s Yorkshire puddings (I needed the room in my freezer!).

Ever had a Nakd bar? They’re lush aren’t they, and now I’m addicted, I’ve realised that they’re blooming pricey. I thought I’d have a crack at my own. They were a bit wet for bars, so I rolled them in cocoa powder and made them into truffles. 

1) in a blender mix up 1 packet of dates, a handful of mixed nuts and 2 dessert spoons of chia seeds (my bf got a 1kg bag wholesale for a tenner!).

2) spread out the mixture onto baking parchment in a baking tray and pop in the fridge.

3) after half hour, remove and cut into bars – and if they aren’t solid enough, like mine, roll into balls and with cocoa powder.

Keep in the fridge til you want to nibble one. I will suss the trick for making nakd bars – if you have a recipe let me know!

I live in a house of one, so dishes like this feed me for a week. It helps me saves my pennies and eat better (and tastier).

1) boil 1/2 bag of wholewheat pasta. Add some brocolli for the last couple of minutes.

2) mix up a cheesy white sauce: melt 1 big dessert spoon of butter in a pan, mix in 1 dessert spoon of plain flour, whisk in a cup of milk on the heat til thickened. Add grated cheddar and Parmesan.

3) drain pasta and brocolli and lay in a lasagne dish. Pour over the cheese sauce and mix together.

4) lay sliced tomato on the top and sprinkle with cheese and breadcrumbs.

5) bake at 180 degrees C for 20 minutes or til golden brown.

Serve with garlic bread and soak up the carbs! 

I love pie. Who doesn’t love pie?? So it’s not that healthy but it makes everyone happy. This one is super simple, even the pastry is simple (and I’m a lazy cook!).

Shortcrust pastry lid:

1) measure out 100g butter and place in the fridge (there’s a magic trick coming)

2) soft 220g plain flour into a bowl

3) cover the (now very cold) block of butter with flour and GRATE into the flour. That’s right, grate it like cheese – it makes life so much easier.

4) use your fingers to combine the flour and butter til it looks like bread crumbs.

5) add 5 dessert spoons of water and bring the dough together. Place in cling film and pop in the fridge.

Pie filling:

1) chop 2 chicken breasts and fry lightly with olive oil.

2) add 2 chopped leeks and 3-5 chopped mushrooms.

3) leave to cook on a low heat whilst you make a white sauce.

4) melt a tbsp of butter in a pan, mix in 1 dessert spoon of plain flour, then add a cup of milk and whisk on the heat til thickened. Pour the white sauce onto the now cooked chicken, leek and mushrooms.

5) place the saucy chicken mix into a pie dish (or lasagne dish if you’re me), roll out the pastry and place on top. Wash the pastry with milk or beaten egg.

6) bake pie at 170 for 20 mins or til golden brown.

I served mine with gravy, Yorkshire puds (had some taking up room in the freezer and also gravy doesn’t taste right without YPs on the plate), honeyed parsnips and broccoli. Not the healthiest, but definitely the happiest 👍