Saturday, 30 January 2016

Saturday Salmon Parcel

Happy Weekend Everyone! These are really really simple to make that there was only two stages for me to take pictures of during the cooking process. Great for a simple Saturday or Sunday supper when you fancy something light, tasty and fast in the kitchen. 
I served them with some veg and sweet potato mash and added the flavours of ginger, spring onion and soy to them but they are really versatile and can be adapted to whatever you have lying around. 
Other alternatives could be garlic, ginger and honey, finely sliced leeks and chilli flakes and red onion and five spice parcels. 


2 Salmon Fillets skinless works better but if not can just pull skin on after cooking
1 finely chopped Spring Onion
1 cm finely sliced Ginger
2 knobs of Butter
2 slices of Lemon
dash of Dark Soy
Salt and Pepper
Cooking Oil Spray


1)Take two squares of greaseproof paper and spray lightly with cooking oil

2)Place on salmon fillets followed by spring onion, ginger, butter, lemon, soy and seasoning

3)Fold up paper into a parcel and twist the ends

4)Place in a preheated oven at 190 fan, 200, gas mark 5 for 10-14 minutes

Saturday, 9 January 2016

Homemade Egg McMuffin

Egg and Avocado Muffin

Breakfast, especially weekend breakfasts are one of my favourite meals to eat. Growing up at the weekends we would always have a special breakfast of either a fry up, omelettes, waffles or the Indian version of stuffed parathas or puris. So I always find unless its a very busy weekend morning I try to make the time to cook and eat something special. Although, it is even tastier when someone else cooks it for me. You can often find us at my mums on a Sunday morning enjoying a lazy brunch. 

Whilst on maternity leave I brought myself a new tefal toaster which included an egg attachment, since every day was now my weekend it meant an easy and healthy way to poach or fry eggs. 
Now to be honest I never really ended up using it much but it does make the BEST homemade McMuffins, so much tastier than their original fast food version, and to be honest just as quick as ordering one if not faster. If you do not happen to have this toaster lying around then you can use a metal ring instead in a saucepan to cook your egg, just spray it lightly with cooking oil first, crack the egg in and place a lid over the saucepan to allow the egg to cook evenly for around 5 minutes depending on how you like your eggs. Normally for poached and fried eggs I love runny yokes however in this muffin as it is eaten as a sandwich I would suggest cooking the yolk all the way through. 

I could talk about breakfast forever and I think I could probably eat various breakfast items for lunch and dinner too, if I didn't have to also feed Mr S and Bubba. For now please enjoy the recipe below and do let me know if you make these how they turn out. They go great with hash browns, potato waffles, sausages and a bowl of fruit on the side. 

Makes 4 to serve either 2 hungry people or 4 not so hungry people 


4 English Muffins sliced down the centre
2 ripe Avocados
4 Eggs
4 Cheese slices (now I used this fake cheese, I have made them with cheddar but it did not taste as good, so if you eat them Monday- Friday use real cheese if you eat them on a Saturday or Sunday the fake stuff is fine)
Butter for spreading on the muffin
Cooking Spray oil


1.Slice the muffins and add to the toaster
2.Spray the little saucepan inside the egg maker with spray oil and crack an egg into it, switch on toast and egg machine
3.Whilst the toast and egg cook, slice up an avocado

4.Once the toast and egg machine switches off, remove the muffin and butter
5.Remove any excess water from the steam on the egg using a paper towel 
6.Place avocado onto muffin

7.Top avocado with egg and cheese and seasoning
8.Dig in and enjoy

Thursday, 7 January 2016

Veggie Veggie Lasagne

Roasted Vegetable, Spinach and Cheese Lasagne 

Now I could not post a recipe for a meat lasagne and not do one for my vegetarian friends, especially given its January and most people are trying to eat healthy, get more greens in their diet and feel better about eating all of those biscuits over Christmas. Although I doubt with the amount of cheese and pasta in this dish; it will feature on any diet plans, but it does taste amazing and contain a lot of vegetables. Bubba actually loves both versions with and without the meat.

This is similar to my lamb lasagne with regards to the fresh lasagne sheets, white sauce and cheese topping. The only difference is the filling is jammed full of your 5 a day. This week at work I attended a very useful healthy eating talk where I learned that we should actually be having 7 a day and 6 of those should be vegetables so this does take some steps in the right directions.

Check out my lamb lasagne here for assembling, freezing and cooking guidelines 

Serves 4-6

Pre heat oven to Fan 200, 220, Gas Mark 7

Ingredients1 Courgette cubed
1 Aubergine cubed
150g Chestnut Mushrooms cubed
1 Red Pepper cubed
1 Orange Pepper cubed
Sea Salt & Black Pepper
2 tbsp. Olive Oil
1 Onion finely chopped
2 Garlic Cloves finely chopped
1 Green Chilli finely chopped (can remove if you do not like the added heat)
250g Baby Spinach chopped
1 tsp, Garlic Salt
1 tbsp Italian Herb Seasoning
400g Passata
2 tbsp Boursin or a soft garlic and herb cheese
1 packet fresh Lasagne Sheets
400ml White Sauce as per Meat Lasagne recipe.


1.Place the cubed courgette, aubergine, mushrooms and peppers onto a baking tray, top with salt, pepper and drizzle of olive oil.

2.Roast for 20 minutes, turn oven down to 190 Fan, 200, Gas Mark 6

3.Add the remaining olive oil to a pan and begin to soften onions and garlic

4.Add in chopped spinach

5.Add in roasted vegetables, passata sauce, seasoning and herbs and cook down for 5-7 minutes

6.Add in boursin cheese, stir and allow to cool

7.Assemble lasagne using the same method as the lamb lasagne to build the layers. Top with white sauce and cheese
8. Either freeze or cook immediately

Wednesday, 6 January 2016

Meaty Meaty Lasagne

Lamb Lasagne 

Since going back to work I always make 2/3 of these and freeze the extra ones as the make great midweek meals. I can take one out in the morning to defrost, come home from work put the oven on, put it in, go and pick up Bubba from nursery and by the time we get back it is bubbling and browning away nicely.
In both my meat and veggie lasagne I always use fresh lasagne sheets as I find the always cook more evenly than the dried version, I top my lasagne with a classic white sauce and a trio of cheeses - mozzarella, parmesan and cheddar.

To freeze this lasagne make up the meat sauce and white sauce, allow both to cool. Assemble the lasagne as per normal, top with cheese, cover with foil and freeze once it is completely cold. I also make the frozen versions up in foil tins to save on washing up and space in the fridge.


1 Onion finely diced
2 Garlic cloves finely chopped
2 tbsp, Olive Oil
150g finely chopped Chesnut Mushrooms
1 Red Pepper finely chopped
500g Passata
500g Lamb Mince
1 tbsp. Italian Herb Seasoning mix\
1 tbsp. Garlic, Pepper, Chilli Seasoning mix or garlic salt, paprika, dried chilli
Sea Salt and Black Pepper
1 packet of fresh Lasagne Sheets
470g pre -made White Sauce or make up your own with 400ml Whole Milk, 55g Butter and 55g Plain Flour
150g grated Cheddar
100g sliced Mozzerella
70g grated Parmesan

Serves 4-6
Oven Fan 190, 200, Gas Mark 6


1.Finely chop the garlic, onions, red peppers and mushrooms. As Bubba now wats the same as us I do not add a lot of chilli to food but feel free to chop a red chilli too and add this to the mixture the same time as adding the red pepper.

2.Heat oil in a pan

3.Add in garlic and onions - sauté for 5 minutes until light brown

4.Add mushrooms and red pepper and cook down for a further 5-7 minutes on a medium heat

5.Add in mince and brown off for 4-5 minutes

6.Add passata and herbs, seasoning and spices cook down for 20 minutes

7.In a deep oven dish or foil tray place a layer of mince sauce topped with lasagne sheets

8.Add another layer of mince sauce, sprinkle with a handful of chedder and top with lasagne sheets

9.Add the final layer of lamb sauce, sprinkle with chedder and top with lasagne sheets

10.Top with white sauce, and all three cheeses

11.At this stage it can be frozen once completely cooled. However if cooking it straight away place it in a preheated oven and cook for 40-45 minutes until golden brown and bubbling away.

12. If cooking from frozen allow it to defrost completely first then cook uncovered for 40-45 minutes at the same oven setting.

13.Enjoy with a crisp green salad and glass of red

Sunday, 3 January 2016

Chocolate Chip Cookies With a Dash of festive Chocolate Orange

Chocolate Chip Cookies

Me and Bubba had lots of fun making these on several occasions over the festive period, they are so easy to whip up and cook quickly meaning you get to eat them even sooner. This was the first time we did any baking together but he really enjoyed mixing it all together and enjoyed even more being able to eat his creations. For the Christmas version we added pretzels to the top to create antlers and used a chocolate orange button as a nose.
You can omit the chocolate orange buttons and just top them with regular chocolate chips or chunks instead but I love the flavour of chocolate orange and Christmas time always reminds me of eating a whole Terry's chocolate orange. This Christmas I had a packet of the exploding candy version, delicious and fun.

So to get back into the swing of things and back to blogging our recipes find below the easy way to recreate this soft, chewy, melty chocolatey cookies at home. Just in time for the January detox :)

Makes 10-13 cookies

Oven preheated to 160 Fan, 180 or Gas Mark 4


100g Soft Brown Sugar
120g Unsalted Butter
120g Caster Sugar
1 medium Egg
1 tsp Vanilla Extract
220g Self- Raising Flour
200g Chocolate Chips - any flavour you will like - reserve a few to sprinkle on the top


1. Using a wooden spoon beat together the brown sugar and butter

2. Add in caster sugar, egg, vanilla extract and flour.

3.Add in chocolate chips

4, Using two teaspoons place a ball of mixture onto a lined baking tray. Add a chocolate button and reindeer antlers if making next Christmas

5.Cook for around 9-10 minutes until edges are just beginning to brown and middle is still chewy

6.Allow to cool for 10 minutes before enjoying warm.