Chocolate and Banana flavoured cupcakes! A delicious treat!
• 200g caster sugar
• 100g self raising flour
• 50g cocoa powder
• 1 egg
• 2 mashed bananas
• 35g warm water
• 35g milk
• 60ml vegetable oil
• 200g dark chocolate, melted
• 110g butter
• 220g icing sugar
• mix together the flour, sugar and cocoa powder in a bowl.
• in a separate bowl, mix the bananas with beaten egg, warm water, milk, vegetable oil, and 100g of melted chocolate.
• mix both bowls together until fully combined.
• put a spoon in each paper cupcake case, and place in the oven for about 20 minutes, until the top bounces back.
• set aside to cool and make the frosting.
• mix together the butter and icing sugar, into a creamy mix.
• then mix in the remaining 100g melted chocolate.
• when the cakes have cooled, spread the frosting onto them
• I then top mine with chocolate balls! Enjoy 🙂
A tasty, healthy and filling family meal!
• 500g chicken breast
• 5 medium sized potatoes
• Half an average broccoli
• 1 leek
• Tin of condensed mushroom soup
• Knob of butter
• Pepper to taste
• Precook the chicken and chop into chunks, then set aside
• On the hob sweat down the chopped leek, and boil the broccoli florets and potatoes
• Put the chicken, leek and broccoli into one pan, and add the condensed soup
• Stir it all together on a low heat, adding pepper to taste. Transfer into an oven proof dish
• Mash down the boiled potatoes with a knob of butter
• Spread the mash over the chicken mixture
• Place into the oven and bake for approximately 20 minutes
• Serve up and enjoy!
To celebrate national cake day, we have this traditional classic, but with a twist!
• 500g stale white bread
• 580ml milk
• 150g sultanas
• 50g currants
• 125g caster sugar
• 2 eggs
• 1 teaspoon mixed spice
• break the bread into pieces and place in a bowl. Pour over 300ml of the milk, and set aside for an hour minimum.
• grease or line a deep tin, and preheat the oven to 150
• add the sultanas, currants, sugar and mixed spice to the bread, and give a good stir
• then add the remaining milk and beaten eggs
• pour into the tin and put in the oven for roughly 1 hour. The top should be slightly browning, and a knife/skewer inserted into the centre should come out clean.
• brush with milk and top with sugar, then bake for a further 10 minutes, if wanted.
• allow to cool slightly, then serve!
Fancy tuna, but want a change from the tuna pasta bake? Give this a go! Tasty, different and flavoursome! Serves a family of 4.
• Potatoes – as many as you believe the family will eat
• 2 tins tuna
• 1/2 tin sweetcorn
• 400ml cheese sauce
• Grated cheese
• Cooking spray
• Peel potatoes and cut into wedges. Use as many or little as you know your family will eat.
• Place in a pan of boiling water, and parboil until you can make a dent with a regular table knife in the side if a wedge
• Place in an oven tray and spray with cooking oil (I use flora sunflower oil spray)
• Cook for 20-30 minutes, until crisp outer and soft inner!
• Add 2 tins of tuna flaked and 1/2 tin of sweetcorn to the wedges
• Make up the cheese sauce. I like to add a little grated cheese to mine.
• Pour the cheese sauce over the tuna wedges, and mix everything together
• Top with grated cheese, and return to the oven for approximately 10 minutes, until hot through
• Serve and enjoy! Great with crusty bread
What’s for tea? Pie? Cheeseburger? BOTH! Something a little different, and certainly a talking point!
• beef mince – 454g frozen bag
• 1 onion
• cheese slices
• ketchup, mustard and gherkins optional
• 110g butter
• 250g plain flour
• cold water
• to make the pastry, cut the butter into chunks, and mix with the flour to a breadcrumb texture
• slowly add cold water to the mix until a dough consistency
• wrap in cling film and chill for at least 15 minutes
• roll out the pastry and lay it into a pie dish
• blind bake for about 10 minutes, ensuring you use baking beans or something weighted for the base. Allow to cool and remove the weight.
• fry off the onion and brown the mince.
• add the mince to the pastry, and push firmly down. Place in the oven for 15 minutes to heat through
• take out and top with cheese slices, before returning to the oven for 5 minutes more
• remove from the oven and top with gherkins, mustard and ketchup if wanted
• slice and serve!
* Note – I like mine crumbly – if you want a tight mixture, mix 2 beaten eggs into the mince.
A real winter warmer! Can’t beat a good sausage casserole when it’s cold outside! Ok, this recipes uses cheats! I usually use fresh vegetables, but for this, I find the smaller frozen pieces work a treat! Serves a family of 4 nice big portions!
• 10 sausages
• 1 large onion
• 125g red lentils
• 100g frozen mixed vegetables
• 100g frozen mushrooms
• 300ml vegetable stock
• 1/2 can chopped tomatoes
• Boil the lentils in a pan of water for about 5 minutes. Drain and set aside.
• In a large saucepan, brown off the sausages.
• Once brown add the diced onion, and cook until softening.
• Meanwhile, cook the mushrooms and vegetables for 3 minutes in the microwave. Also mix up the stock.
• Add the stock, vegetables, mushrooms, lentils and tomatoes.
• Bring to the boil, then simmer, covered, for about 30 minutes.
• Serve up and enjoy! Great with mash.
Something a little different, yet so simple! Easy to get ready well ahead of time and simply heat through when ready to eat! This is my ‘basic’ recipe – you can add to it what you wish; broccoli, sweetcorn, bacon… Serves a family of 4!
• 500g chicken, cooked and in small chunks
• 250g mushrooms
• Lasagne sheets
• White Lasagne sauce
• Grated cheddar cheese
• Prep the chicken into small cooked chunks
• Chop your mushrooms to the desired size
• Boil the lasagne sheets, according to the packaging – time varies depending on type
• Mix together your chicken, mushroom and about 3/4 of the lasagne sauce
• Begin to spoon into a dish. I don’t like too many layers, so do a base layer of the chicken mix, lasagne sheet, another layer of chicken mix, another lasagne sheet
• Spread the remaining lasagne sauce over this layer, and cover with grated cheese
• Place in the oven and cook for 15-20 minutes, until hot and bubbling
• Serve up and enjoy! Great with crusty baguettes and sweetcorn!