Easy peasey Malt Loaf

This so easy and takes only a few minutes to make.

Line with a loaf liner 2 x 1lb loaf tins

Pre heat oven to 190


  • 1 x cup drk brown sugar
  • 1 x cup of dried fruit
  • 1 x cup of milk
  • 2 1/2 cups of SR flour
  • pinch of salt
  • 3 tbsp Black treacle

Place all the ingredients into a bowl and mix well, divide between loaf tins.

Bake for 30 mins or until a skewer comes out clean.

Serve with lashings of butter

Squidgy Banana Blondies

Saw this and couldn’t resist trying these beauties out!! Plus they are low fat too!!

Preheat oven to 190/170 fan oven/gas mark 5

Line a 10 x7 tin with baking parchment


  • 300g Caster Sugar
  • 75g Brazil Nuts roughly chopped
  • 100g Butter
  • 200g White Chocolate
  • 1 egg
  • 1-2 banana (200 -250g) mashed
  • 2tsp Vanilla essence
  • 225g plain four
  • 1/4 tsp baking powder


  • First, make the brazil toffee. Put 75g of the sugar into a pan with 2 tbsp of cold water, bring to the boil, swirling until the sugar has dissolved.  Leave to bubble away for 2 mins until the sugar turns a golden caramel colour.  Add the chopped nuts and spread onto a tray lined with non stick paper.  Leave to cool and then chop up.
  • Heat the butter and the chocolate in a pan over a low heat until completely melted.
  • Once melted scrap into a bowl and add the remaining sugar, the egg, banana and vanilla.  Mix until smooth.  
  • Sift in the flour and baking powder into the bowl and fold in then add the chopped nuts.
  • Scrap into the lined tin, bake for 35 min until ‘wobbly’ set and golden on top.



Salted caramel chocolate tart



  • 50g blanched hazelnuts
  • 200g plain flour
  • 1 tbsp icing sugar
  • 140g cold butter , diced
  • 1 egg yolk
  • flour for dusting


  • 75g caster sugar
  • 25g butter
  • 100ml double cream
  • 1 tbsp golden syrup
  • large pinch sea salt flakes
  • 50g blanched hazelnuts , toasted and roughly chopped


  • 100g dark chocolate (70%)
  • 75g butter
  • 2 large eggs , plus 1 yolk
  • 50g caster sugar
  • 1 tbsp cocoa


  • To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
  • Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
  • Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
  • For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

Salted caramel chocolate pots

Serves 2 easily doubled


  • 4 tbsp dulce de leche or canned caramel (I used Carnation)
  • ½ tsp sea salt , plus extra to serve
  • 85g each dark and milk chocolate , broken into squares
  • 1-2 long, thin, plain grissini
  • 2 tbsp demerara sugar
  • 100ml double cream , at room temperature
  • 50ml milk



  • Mix the caramel with the salt, divide between 2 small glasses and chill.
  • Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve.
  • Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs.
  • To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.

Chilli Crab crostini


  • 1 small baguette , cut into 12 slices
  • 140g white crabmeat
  • 1 red chilli , deseeded and finely chopped
  • 1 tbsp coriander , chopped
  • zest and juice 1 lime


  1. Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over some olive oil, add some seasoning, then bake for 5 mins until golden at the edges.
  2. Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

Fusilli with broccoli, anchovy and chilli

I love pasta and how versatile it is, trying out this new recipe.  Plus it has anchovies in, which is always a winner in my book.

Serves 4


  • 1/2 tsp chilli flakes
  • 50ml Olive oil
  • 2 x 2 packs of tenderstem broccoli
  • 1 x 114g tin anchovy fillets in olive oil
  • 3 x garlic cloves crushed
  • 150ml creme fraiche
  • grated parmesan to serve
  • 300g fusilli pasta


  • Bring a large pan of water to the boil, cut the ends of the broccoli.
  • In a pan, warm the olive oil over a low heat, then add the anchovies, garlic and chilli.  Break up the anchovies with a wooden spoon until the anchovies melt into the sauce.
  • Cook the pasta as per instructions adding the broccoli to the water when 7 mins to go.
  • Drain the pasta, reserving some of the pasta water.
  • Add the anchovy sauce to the cooked pasta, along with the creme fraiche and some of the pasta water.  Heat through, season and mix well.  Adding more pasta water if it looks dry.
  • Serve with plenty of grated parmesan.



Chicken Parmigiana

New recipe time!!  Trying this out for supper tonight

Serves 4


  • 2 large, skinless chicken breasts, halved through the middle
  • 2 eggs, beaten
  • 75g breadcrumbs
  • 75g parmesan grated
  • 1 tbsp olive oil 
  • 2 garlic gloves, crushed
  • ½ x 690ml jar passata
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • ½ 125g ball light mozzarella , torn


  • Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
  • Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
  • Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

Sweet Potato Dauphinoise

This is such an easy dish to make and make for the perfect accompliment to anything!!

Serves 4-6


  • 1.5kg Sweet potatoes
  • 5 tbsp chopped sage
  • 6 garlic gloves crushed
  • 1 tbsp rock salt
  • 1 tsp Black pepper
  • 250ml pot of whipping cream


  • Pre heat oven to 200
  • Wash potatoes but don’t peel and cut into 5mm discs
  • In a bowl mix potatoes, sage, garlic, salt and pepper.
  • Arrange skin side up in stacks, tightly together in a deep medium oven proof dish.
  • Cover with foil and roast for 45 mins.  Remove foil and pour over cream and roast uncovered for a further 25 mins.
  • The cream will thicken and the potatoes will be soft.
  • Garnish with extra chopped sage.

Mustard pork fillet with apple lentils & herb aioli

I tried out this recipe when friends Stu and Sharon came round for supper.  It is so easy to make.

Serves 4


  • 1kg pork loin fillet
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • Small bunch tarragon, chopped
  • 350g Puy lentils
  • 1l vegetable stock
  • zest and juice 1 lemon
  • 1 apple, cored and diced
  • 200g jar good-quality mayonnaise
  • 1 garlic clove, crushed
  • Steamed green beans, to serve
  1. Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 30 mins. Remove from the oven and cover with foil for 5 mins.
  2. Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
  3. To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.

White chocolate and peanut butter cookies

This is such an easy recipe for the most yummy cookies.  Beware they do not last very long once baked!

  • 100g unsalted butter , softened
  • 100g crunchy peanut butter
  • 50g demerara sugar
  • 50g caster sugar
  • 1 large egg
  • 100g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 50g white chocolate chips (or hand-cut chunks)


  1. Using an ice-cream scoop, place dollops of cookie dough onto the baking trays, leaving a generous border around the cookies, as they will expand in the oven. To freeze the cookies raw, put in the freezer for 30 mins-1 hr until firm (don’t cover the trays), then transfer all the cookies to freezer bags.
  2. Bake the cookies for 10 mins, taking the tray out halfway through and banging sharply on a work surface covered with a couple of tea towels – this dispels the air, making lovely squidgy cookies.
  3. Heat oven to 180C/160C fan/gas 4 if you are baking straight away. Line2 baking trays with baking parchment. Mix the butter, peanut butter and sugars together with an electric whisk until light and fluffy, then gradually add the egg, whisking constantly, until fully combined. Finally fold in the flour, baking powder, bicarb and chocolate chips.