Who doesn’t love a good burger? They are a great food for all times of the year, you can have them on the Barbecue or you can cook them on the grill. They are the perfect food for all the family to enjoy.
When we have a food that is super tasty and loved by us all, I will always look for a way to make it healthier. And as beef mince is not the healthiest of meats for us to be eating, I thought I would give Turkey Burgers a go.
This recipe is super simple and easy to make, and Isabelle really enjoyed getting messy with me and making the burger for us to eat for our dinner that night. They were full of flavour and went really well with a side salad, and brioche burger buns, and since first making this recipe I have now made it about 3 times (I only made it for the first time 2 weeks ago). I cannot wait for the summer season when I can attempt to make these burgers to put on the barbecue, and perfect the flavours with a kind of smokiness that the BBQ brings.
4 Spring Onions (finely chopped)
about 3-4 spoonfuls of Plain Yoghurt (I used Greek)
Breadcrumbs (from about 2 slices of bread)
Mix all ingredients together
Mould into little balls, and squash a little to make a burger shape
Leave in the fridge for about 10-30 mins
Cook on the grill about 3-5 mins each side (or until golden on both sides and cooked through)
Serve in a bun with some mayo, salad and homemade chips.
There you have it. It really is a super simple recipe that tastes absolutely amazing.
While we are stuck in another lock down, we need a pick me up, and this cake has definitely been that for us. It is very light, and moist, and the flavour is intense and just delicious. With a dark chocolate and white chocolate ganache to fill and top the cake, this cake really does hit the spot when you are in need of that sweet treat.
I have always loved a chocolate cake, and the best part was always that I would help my mum in the kitchen to make one. The recipe that I have used today is actually from Mary Berry, as I have lost my mums recipe and am in need of replacing it as soon as possible. (I haven’t got the heart to tell her I’ve lost it). What I think makes anything you cook and bake taste even better is when you make it with your mum, (or daughter/son), and I definitely think this cake tastes better for me and Isabelle compared to everyone else who has tried it.
So here is my take on the Mary Berry recipe that I have adapted for us, and made the only way I know how. (I only used the ingredients she gives, I didn’t follow her instructions).
250g Self Raising Flour
250g Butter / Margarine
250g Caster Sugar (I used Brown Sugar)
2 tsp vanilla essence
4 tsp cocoa powder (Isabelle did 6, I didn’t really mind, and it tasted great so she must know something)
For the Ganache’s
dark chocolate (we used the sharing bag of Bournville chocolate buttons)
White Chocolate (We used the sharing bag of dairy milk white chocolate buttons)
Single Cream (we were supposed to use double but single cream was all we had)
Icing sugar (I have no idea how much I just did it by eye)
When you cook and bake all the time, or a lot, measurements tend to go out the window. Usually I try to take a note of how much ingredients I am using but sometimes it is nearly impossible.
Line 2 cake tins with greased proof paper, and preheat the oven to 180 degrees
Cream the sugar and butter together
Add in flour and mix
Next add the rest of the ingredients, leaving out the cocoa powder, and mix well. I use an electric whisk to do this to get as much air into the mixture as possible.
Add in the cocoa powder and continue to mix until the batter is smooth and airy.
split mixture into 2 and pour into lined cake tins.
put into oven for 20-25 mins until cooked all the way through.
Tip: Don’t open the oven door until the cake is cooked as it will spoil the rise.
To Make the GANACHE
Melt the chocolate (you are making 2 ganaches, one white chocolate and one dark chocolate so melt the chocolates separately)
Mix in 2 tbsp of single cream. You are looking for a thick cream consistency, continue to add cream by tbsp until it reaches this consistency.
Add in 2 tbsp of icing sugar.
Mix well – this will cause the creamy texture to toughen a little.
Decorate on cake. White chocolate in the centre of the sandwich and dark chocolate on the top.
I hope you enjoyed this recipe, if you have any questions feel free to contact me and ask me anything. I am always happy to help.
If you wish to see my car crash of a tutorial please see my video below.
I love a one pot dish. They are so simple to make, and yet can have many complexities to them. My sausage hot pot is a kind of casserole. This is a recipe that my mum used to make for me on a cold winters night, she would put it on first thing in the morning, we would all go to work and school, and when we get back we have a wonderful dish to eat for dinner.
Sausage casserole was one of my favourite meals that my mum would cook. It’s super tasty and really easy to make. You can add or take away any of the veg that you throw into this dish, and the more you play with the sauce the better the dish becomes.
I always love to cook with Isabelle and this is one dish she absolutely loves to make with me. As soon as she sees the slow cooker come out she is right there by my side ready to throw all the veg into the pot for me and stir. This recipe is so simple that even a three year old can make it. Getting children to cook from an early age is a brilliant way to set them up with the skills they need for life, they learn where their food comes from, that it takes time to make a good meal, and that they should be eating at least ONE hot meal a day. Ever since Isabelle could walk she has been assisting me in the kitchen, and I will be making sure that she continues to do so until she is old enough to cook dinner herself.
My Sausage Casserole Recipe:
2 cloves of garlic (finely chopped, or crushed)
1 Veg stock cube (Or chicken as an alternative – I used chicken in the video)
3 carrots (chopped small)
1 tin of chopped tomatoes
1 tin of baked beans
2 handfuls of mushrooms (chopped)
I don’t really measure the ingredients as I like to cook by eye. It means that there is no right or wrong with the amount of ingredient you put into the dish, but you can put in as little or lot as you like.
Start of by browning the sausages, this will only take a few minutes, and you just want a little bit of colour on each side of the sausages.
Add in the onions, garlic and leek and cook a little until soft.
Once the veg is softened slightly add in the remaining ingredients and leave to cook for 1 hr on the slow cooker. (Alternatively you can cook in the oven on the lowest setting, cooking times may vary in the oven so keep an eye on your hotpot!)
At about 1 hr add in any herbs and seasoning you wish to have in your casserole, and anything else you think it may need (we sometimes add in a drizzle of wine, or Worcestershire sauce, and once we tried mango chutney which was quite nice!) Leave for another 30 mins to 1 hr
Make sure the sausages are cooked through, and serve with mashed potato
There you have it, the simple tasty sausage casserole that I make nearly every fortnight. It is great for those busy days where you haven’t really got a lot of time to cook dinner, as you can make it first thing in the morning and keep it on a low heat until you are ready to eat.
Yum, back to pasta. A wonderful invention set to make amazing meals in no time at all, and yet they are healthy and super tasty. So yes, this blog will be full of many different pasta meal ideas. Sorry.
Carbonara is an Italian classic that everyone has heard of and probably tried. I have managed to find a way to make this dish super easy and tasty every time. I have tried hundreds of different methods to make a carbonara and this is the one that is the winner for me.
350g dried tagliatelle
150g smoked bacon chopped
1 tbsp olive oil
2 large eggs
150ml double cream
2 tbsp chopped parsley
How I make it
Cook pasta and drain
Fry bacon for 4-5mins
add to drained pasta and 1tbsp olive oil
Put eggs in a bowl, add cream, whisk together
add to pasta (while pasta still warm) and add cheese
serve with parsley on top
This is a very simple and easy meal to cook and goes down a treat with my daughter and household. I usually serve with a herby bread and salad followed by a fruity dessert.
This recipe has been handed down to me by my mum and each time we add something to it to make it our own. This is something I make when I have a fair amount of time as it can take a little time to make (especially if you make the pastry yourself).
What I love about this pie is that it is jam packed full with ingredients and so you only need a small amount of it before you are full. Paired with mini roast potatoes and fresh veg this is a great dish for a cold winters day, it’s warming and filling and that’s exactly what you need when you have hungry mouths to feed that never seem to be full.
I recommend you make the filling for this pie the day before you are going to cook it as that ensures that the meat is infused with the different flavours, making for a tastier dish that you just won’t be able to resist.
4 chicken breasts cooked and shredded
100g cooked ham
150ml double cream
75ml chicken gravy
2 tbsp fresh tarragon
1 tsp cornflour
1/2 tsp english mustard
250g ready rolled puff pastry
1 med egg beaten
Put chicken, ham, cream, gravy, tarragon, cornflour, mustard and pepper in a large bowl.
Leave to marinate over night
Spoon filling into a shallow baking dish.
cover with pastry, trim to fit
brush with beaten egg
cook for 30-35mins
serve hot with veg and potatoes.
You can also blind bake some puff pastry with baking beads for about 10 mins before putting the filling inside it. This makes it a bit more of a traditional pie, rather than a hot pot with a topping.
A Fish Pie is full of protein, veg and yummy goodness. This is something that my dad used to make all the time when I was little, and when I asked him where he got the recipe from he told me it was from my nan.
Since having the recipe I have adapted it and moulded it to my tastes and to something that my little one is more likely to eat. I have now got my fish pie to an almost perfect state, but I know it is missing something, and I hope to one day find out what that is and then share it with you.
For the Mash
5 med potatoes
ground black pepper
For the Filling
Fish pie mix (defrosted)
2 cups milk
2 tsp cornflour
3 hard boiled eggs (cut into 4)
1 tbsp parsley
2 cups of frozen peas
A knob of butter
Pinch of pepper
As I said at the beginning of this post there is something missing from this ingredients list and I still haven’t worked out what it is. But that’s what cooking is isn’t it? one big experiment with food.
Peel and chop the potatoes into small pieces. Put them on to boil.
Boil the eggs for 12 mins ~(to get hard boiled)
Once boiled leave the eggs to cool for 10mins then peel and cut into 4 pieces
Once the potatoes are soft drain the water and add a knob of butter and splash of milk
mash the potatoes and add more milk or butter to the consistency you like, set aside for later
Pour a cup of milk into a pan and bring to boil.
Add the fish, let simmer for around 5-10 mins.
remove fish and add flour and parsley to the milk, mix well until smooth and it thickens
add in the peas, simmer until they are heated through
add in fish, and eggs
set into a pie dish (I used a lasagne dish)
layer the mashed potato on top, run a fork in the potato to make ridges
top with cheese
bake in the oven at 200c for 25-30 mins or until golden brown
Serve with veg of your choice.
This is dish very simple to make but does require a bit of your time, however if you have older children they could help you make the sauce or for a better result prepare the filling the night before you wish to make the pie so that the flavours are really infused.
I hope you enjoy this recipe, if you have any ideas on what could be missing please let me know.
Quiche is one of our summer go-to’s. It is a light and tasty dish which is perfect for a warm summers day paired with a wonderful salad. My salads usually consist of a selection of lettuce, tomatoes, celery, pepper and cucumber. I don’t use a dressing as I usually mix it with the products that I am pairing it with.
There are so many fillings that you can add to a quiche to make it your own, I am going to share with you the fillings that I used to make the one photographed. However the world is your oyster when it comes to the fillings that you can add to a quiche.
280g plain flour
140g cold butter
300ml double cream (or creme fraiche for a lighter filling)
a handful of tomatoes
50g grated cheese (I like to use a red cheese like red leister)
Making the Pastry
Rub flour and butter together until crumbs are made
Slowly add water until a dough is formed
Roll out pastry until desired size and put into the tin
leave in fridge for 20 mins
Heat oven to 180c
Prick base of tart, line with greaseproof paper and put baking beads on top.
Blind bake for 20 mins with beads then 5 mins without.
To make the filling
Prepare and cook filling items so semi cooked. (onions and peppers slightly softened)
Beat eggs, gradually add cream and seasoning (the mixture wont go thick but will stay a runny consistency)
Sprinkle parmesan over the base,
add filling ingredients
top with the cream mixture and cheese
Bake for 20-25 mins, until golden brown
leave to cool and remove from tin
While this is a slightly more complex recipe in terms of time it takes to make, this is an absolutely tasty delight once the recipe has been perfected. Since making this dish I have found that adding the cheese into the cream mixture makes it have a fuller taste. We have also found that bacon and other seasoning items such as pepper, basil, and parsley also go really well with a quiche.
I hope you enjoy this meal and have fun adding your own fillings and experimenting like I have been doing and still am!
There are so many fillings that you can have with a Jacket Potato. One of my favourites is a creamy leek and bacon filling. Both Leeks and Bacon go really well with potato so this combination is just perfect.
Jacket Potatoes are an incredibly easy and versatile meal. They can be used as a main meal, a lunch or as a side dish, and are perfect for all kinds of weathers. This is why I love a humble jacket potato, they are perfect for hundreds of different meals and meal types.
Jacket Potatoes (1 per person)
4 Rashers of Bacon
2 tablespoons flour
How I made it
Bake the Potatoes in the oven at 200c for about 30-45mins or until potatoes are soft.
Chop the Leeks into small chunks, cook until soft.
Grill the bacon. Cut into small pieces.
melt a knob of butter
stir in flour until a paste is made
add a splash of milk at a time until a sauce is formed. Mix continuously.
grate in cheese, and add salt and pepper to taste.
add in the leeks and bacon
serve with a sprinkling of cheese and a side salad.
An alternative you could add a teaspoon of mustard to add a twist to the sauce. It is a delicious creamy sauce and I am still experimenting with ways to make it better and different, because who likes to have the same thing over and over again?
I hope you enjoy this recipe and add your own alternative twists to it to make it yours.
A little treat for a weekend breakfast. We serve this up in various different ways, banana and syrup, bacon and egg, or sometimes even just a knob of butter with a fruit salad at the side.
However you decide to serve up these pancakes they are always a great treat for anyone to have for breakfast. Especially on pancake day!
I only started making these as a little experiment after going away to San Diego and having pancakes for breakfast for the first time ever. I was so excited by what I had tasted and experienced that I wanted to try and recreate it when we got back home. The first few tries were terrible, but I finally managed to get a recipe that works for me and now this is something that I do as a treat once in a while.
225g Plain Flour
1/2 teaspoon salt
2 1/2 teaspoon baking powder
1 tablespoon caster sugar
30g of melted butter slightly cooled
How to Make
Firstly you need a large bowl to mix the ingredients in and a frying pan, make sure you have a plate ready at the side as you will need this to stack the pancakes on once they have been cooked.
Add all the dry ingredients into the bowl, make a well in the centre.
beat in the 2 eggs then add the milk and melted butter.
mix well – I use my electric whisk to make sure there are no lumps.
alternatively you could add all the ingredients to a blender and blitz, unfortunately I don’t own one so do it the hard way.
melt some butter in the frying pan
add a small amount of mixture to the pan and fry on both sides (watch my video for how I do this)
once cooked put onto a plate to the side and repeat until all mixture has been used.
serve with toppings of your choice and a nice cup of tea or coffee.
This easy recipe is great for a little treat here and there and I usually make this when we have a big day planned or if we are celebrating something, like a birthday. I love to make this for breakfast on pancake day as they are ever so slightly different to the pancakes I make for desert.
I hope you enjoy making these – and please let me know what toppings you add to your pancakes for breakfast.
Spaghetti Bolognese, yum yum and healthy! There is so much about a spaghetti bolognese that I absolutely love. For one, you can pack it full of healthy vegetables and the kids will never know. They end up getting their five a day and you can rest easy knowing that you made a yummy nutritious meal that they finished in like 5 mins. It’s a win-win situation really.
What is even better with Spag Bol is that it literally only takes about 10 mins to make, it’s super simple and super quick, so when my little one is trying to raid the cupboards for snacks and telling me she is “soooo hungry mummy I need those biscuits” I am able to whip up a quick and healthy meal in just a few minutes.
Spaghetti (enough for the amount of mouths you’re going to feed)
Minced meat (or vegetarian alternatives)
1 carrot grated
1 onion (i used red)
2 cloves garlic
1 pepper (I used a yellow pepper)
handful of mushrooms (or as many as you like)
1x veg oxo cube
1x beef oxo cube
salt and pepper to taste
As you can see from this meal alone you are getting at least 3 of your 5 a day (considering how much would be in the portion). And as you will be making the sauce yourself you know that it is low in sugar and much better for you in the long run.
Making the dish
Before we start cooking, boil some water in the kettle (this will be used to cook the pasta), and prepare all the veg. Dice the onion, pepper, courgette and mushrooms and crush the garlic. As stated in the ingredients list the carrot should be grated. Once the ingredients are prepared you are ready to go.
Put the spaghetti on to boil – you want everything to be ready at the same time.
put a little oil in a frying pan, when hot add in the onions and garlic.
once the onions have started to soften add in the pepper.
as the pepper begins to soften add in the mince and mushrooms
once the mince is mostly cooked through mix in the chopped tomatoes.
crush the 2 oxo cubes into the mix and sprinkle some herbs over the sauce.
once the sauce is boiling add in the courgette and grated carrot.
make sure to taste the sauce as you go along and add to it where needed to your taste.
I usually add a couple of teaspoons of tomato puree right towards the end to give an extra tomato flavour kick.
Once the sauce is to your liking and the pasta is cooked through, drain the pasta and serve.
Remember pasta first then meat mixture, and top with your favourite cheese (parmesan goes best)
As you can see this is a very easy dish (you are literally throwing everything into one pot) and it all comes together in just a few minutes. Have fun with it and try adding in other flavours to make it your own.
I hope you enjoy my recipe, if you want to see more of my simple recipes then please follow me on social media.