LCChaosandhome

Tag: #homecooking

  • The Banned Nutella Banana Bread the Girls Finally Got To Try!!

    The Banned Nutella Banana Bread the Girls Finally Got To Try!!

    There are some bakes that feel less like recipes and more like little love letters to your past self, and this banana, Nutella and triple‑chocolate loaf is absolutely one of them.

    It started, as these things so often do, with a bowl of sad, freckled bananas on the counter giving me the side‑eye. You know the ones: too far gone for toast, too soft for slicing, but absolutely perfect for baking. So into the bowl they went, all mashed up with melted butter, soft brown sugar and a bit of caster sugar until everything turned into that gorgeous, glossy, caramel‑smelling batter. I make banana bread every week for my dad as it’s his favourite but I thought I’d give him a bit of variation.
    And then I got a bit carried away.
    First came the Nutella. Now, Nutella is a bit of a… contraband item in this house. When the girls were younger, it was more or less banned – not because of the sugar, but because they had an absolutely terrible habit of leaving sticky Nutella spoons all over the kitchen. Honestly, I’d find them on the worktops, next to the sink, abandoned on plates – little chocolatey crime scenes everywhere. For my own sanity, the jar quietly disappeared for a few years.
    This time, I had to smuggle it back in like some sort of undercover snack dealer. Jar tucked discreetly into the shopping, no announcements made, straight into the cupboard before anyone could clock it and start reliving their spoon‑licking glory days.

    Once I’d recovered from my secret mission, it was time to turn those bananas into something special.

    Ingredients


    For one standard 2lb loaf tin:
    • 100 g soft light brown sugar
    • 50 g caster sugar
    • 115 g unsalted butter, melted and slightly cooled
    • 2 medium eggs
    • 1 teaspoon vanilla extract
    • 350–375 g mashed very ripe bananas (about 4–5 medium bananas)
    • 250 g plain flour
    • 1 teaspoon fine salt
    • 1 teaspoon bicarbonate of soda
    • 120 g Nutella (or chocolate hazelnut spread), gently warmed so it’s pourable
    • 100 g white chocolate chunks

    . 100g of dark chocolate chunks

    Method

    Prep the tin and oven
    • Heat the oven to 180°C (160°C fan).
    • Grease and line a 2lb loaf tin with baking paper, letting the paper overhang slightly so you can lift the loaf out later.
    • Set aside while you get on with the wet ingredients.

    Make the banana mixture
    • In a large mixing bowl, whisk the bananas until they are soft

    then add the melted, slightly cooled butter with the soft brown sugar and caster sugar until well combined and a bit glossy.


    • Add the eggs and vanilla extract, whisking until the mixture looks smooth and a little lighter.

    Add the dry ingredients – plain flour, salt and bicarbonate of soda very ripe bananas and stir them into the bowl until everything is well combined.

    Fold in the dry ingredients until you can’t see any streaks of dry flour. Try not to overmix so you keep the loaf nice and soft.

    Add the chocolate chunks
    • Sprinkle in the white chocolate chunks and dark chocolate chunks.


    • Fold them through the batter so they’re evenly distributed, ready to melt into little pockets of joy as the loaf bakes
    • Pour the banana batter into your prepared loaf tin and smooth the top.
    • Warm the Nutella very gently (a few seconds in the microwave or sit the jar in a bowl of hot water) so it loosens and becomes pourable.


    • Dollop or drizzle the Nutella over the top of the batter, then use a knife or skewer to swirl it through, creating ribbons of hazelnut chocolate.

    No need for perfection here – messy swirls taste just as good.

    Bake
    • Pop the tin into the oven and bake for about 55–65 minutes, or until the loaf is risen, golden, and a skewer inserted into the centre comes out mostly clean, with just a few moist crumbs (avoid a big melted chocolate pocket when you test).
    • If the top is browning too quickly, loosely cover with foil for the last 10–15 minutes.

    1. Cool (as much as you can bear)
      • Leave the loaf to cool in the tin for about 15 minutes, then lift it out onto a wire rack.

    • You can let it cool completely… or do what we do and cut the first slices while it’s still just warm, when the chocolate is soft and the Nutella ripples are extra gooey.

    Every slice is a little bit of everything: soft, banana‑rich crumb, sweet white chocolate, deep dark chocolate and those cheeky streaks of Nutella that still feel ever so slightly naughty after its years-long ban.
    The funniest part is serving it now. No banned jars, no drama, no trail of sticky spoons (yet!) – just the girls eyeing up the tin and asking, “Is there Nutella in this?” with that look that tells me they know exactly what I’ve smuggled back into the house. Have you tried this recipe or any other suggestions for different types of banana bread ? Let me know in the comments.

  • Creamy Mince and Mushroom Pasta

    Creamy Mince and Mushroom Pasta


    If you need a cosy, filling dinner that doesn’t take much thinking about, this creamy mince and mushroom pasta is a lovely one to keep up your sleeve. It’s rich, savoury, family-friendly, and made with simple ingredients you probably already have in the fridge or cupboard.

    The mushrooms add extra flavour and make the sauce feel a bit more comforting, while the cream and cheese bring everything together into a silky, satisfying pasta dish. It’s perfect for a weeknight tea, especially when you’ve got a packet of mince and want something more exciting than the usual bolognese.


    Ingredients
    Serves 4


    • 400g beef mince
    • 300g pasta, such as penne, fusilli, shells or rigatoni
    • 150g to 200g mushrooms, sliced
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed or finely chopped
    • 1 tbsp tomato puree
    • 1 tsp paprika
    • 1 tsp mixed herbs or Italian herbs
    • 300ml beef stock
    • 150ml double cream or single cream
    • 75g grated cheddar or parmesan
    • 1 tbsp Worcestershire sauce, optional but tasty
    • Salt and black pepper
    • 1 tbsp oil for frying

    Optional extras:
    • A handful of spinach
    • Frozen peas
    • Sweetcorn
    • Chilli flakes
    • Extra cheese for serving

    Method


    Bring a large pan of salted water to the boil and cook the pasta until just al dente.

    Before draining, save a mug of pasta water. This is useful later if you want to loosen the sauce.

    While the pasta is cooking, heat a little oil in a large frying pan over a medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.

    Add the sliced mushrooms and fry for another 4 to 5 minutes. Let them cook down properly so they release their water and start to turn golden.

    This gives the dish a deeper, more savoury flavour.


    Stir in the garlic and cook for about 30 seconds, just until fragrant.

    Add the beef mince and fry until browned, breaking it up with a spoon as it cooks. If there is a lot of excess fat, carefully drain some away.

    Add the tomato puree,

    paprika,

    mixed herbs,

    Worcestershire sauce, salt and black pepper. Stir everything together and let it cook for 1 minute so the flavours can deepen.


    Pour in the beef stock and let it simmer for 5 to 8 minutes until slightly reduced.

    Lower the heat, then stir in the cream.


    Add the cooked pasta to the pan and mix until everything is coated in the creamy sauce.

    Stir through the grated cheese until melted.

    If the sauce feels too thick, add a splash of the reserved pasta water until it’s just how you like it.

    Taste and adjust the seasoning if needed. Serve hot with extra cheese, black pepper and a sprinkle of herbs if you fancy.


    Tips


    For a richer flavour, use chestnut mushrooms instead of white mushrooms. If you want to make it stretch further, add peas, spinach or sweetcorn near the end of cooking.
    This is also a great recipe for leftovers. Keep it in the fridge and reheat gently with a splash of milk or water to bring the creamy sauce back.

    This creamy mince and mushroom pasta is the kind of easy, comforting meal that always goes down well. It’s simple enough for a busy weeknight, but still feels hearty and satisfying, with plenty of flavour from the mushrooms, garlic, herbs and creamy sauce.

    Serve it with a little extra cheese on top and maybe some garlic bread on the side, and you’ve got a cosy homemade dinner that everyone will want again.

  • The No-Bake Biscoff Cheesecake Everyone Will Ask For

    The No-Bake Biscoff Cheesecake Everyone Will Ask For

    There are some desserts that look like you’ve gone to loads of effort, when really the fridge has done most of the work. This no-bake Biscoff cheesecake is exactly that kind of pudding.

    It’s creamy, rich, caramel-biscuity and just a little bit over the top in the best way. The base is made with crushed Biscoff biscuits and melted butter, the filling is soft and mousse-like with plenty of Biscoff spread, and the top has that glossy melted Biscoff finish that makes it look properly special.
    This is the sort of dessert I’d make the night before people are coming round, then feel very smug about the next day. No oven, no gelatine, no complicated steps. Just mix, chill and decorate.


    Why You’ll Love This Recipe


    This cheesecake is perfect if you want something impressive but easy. It slices beautifully once chilled, it tastes like a caramel biscuit dream, and it’s a lovely make-ahead dessert for birthdays, family meals, Sunday lunch or Christmas buffets.
    It’s also one of those recipes that people always ask about. If you put this on the table, someone will want the recipe before they’ve even finished their slice.

    Ingredients

    For the base
    • 250g Biscoff biscuits
    • 100g unsalted butter, melted

    For the cheesecake filling


    • 500g full-fat cream cheese
    • 300ml double cream
    • 100g icing sugar
    • 1 tsp vanilla extract
    • 200g Biscoff spread


    For the topping

    • 150g Biscoff spread
    • 4 to 6 Biscoff biscuits, crushed
    • Optional: whipped cream, extra biscuits or mini Biscoff biscuits for decorating


    How to Make No-Bake Biscoff Cheesecake


    Start by lining the base of a 20cm springform tin with baking paper. This makes it much easier to remove the cheesecake later.


    Crush the Biscoff biscuits into fine crumbs. You can do this in a food processor, or pop them into a food bag and bash them with a rolling pin.

    Mix the crumbs with the melted butter until they look like wet sand.


    Press the biscuit mixture firmly into the base of the tin. I like to use the end of the rolling pin of the bottom of a glass to really compact it down. This helps the base hold together when you slice it.

    Pop it in the fridge while you make the filling.

    In a large bowl, beat together the cream cheese, icing sugar, vanilla extract and Biscoff spread until smooth.

    Add the double cream and whip until the mixture is thick and holds its shape.


    Spoon the filling over the chilled biscuit base and smooth the top.

    Cover and chill in the fridge for at least 6 hours, but overnight is best if you want neat, clean slices.


    For the topping, gently melt the Biscoff spread in the microwave for around 20 to 30 seconds until it’s pourable.

    Let it cool slightly, then pour it over the cheesecake.

    Sprinkle with crushed Biscoff biscuits and decorate however you like.


    Chill again for 30 minutes before slicing.


    My Best Tips


    Use full-fat cream cheese. The lighter versions can make the cheesecake too soft and it may not set properly.
    Make sure your double cream is cold before whipping. It thickens much better straight from the fridge.

    Don’t rush the chilling time. I know it’s tempting, but this cheesecake really does need time to firm up.


    For neat slices, dip a sharp knife in hot water, wipe it dry, then cut. Repeat between slices if you want it to look really tidy.


    How Long Does It Keep?

    This no-bake Biscoff cheesecake will keep in the fridge for up to 3 days. Keep it covered or in an airtight container so it stays fresh.
    I wouldn’t leave it out at room temperature for too long because of the cream cheese and double cream. Bring it out just before serving, then pop any leftovers back in the fridge.


    Can You Make It Ahead?


    Yes, and I actually recommend it. This cheesecake is best made the night before you need it. The texture firms up beautifully overnight and the flavour seems to get even better.

    You can add the melted Biscoff topping the night before too, or do that part on the day if you want it to look extra glossy and fresh.

    To me, this is the kind of dessert that feels like a proper little treat without needing hours in the kitchen. It’s creamy, cosy, sweet in all the right ways, and always feels a bit special when you bring it to the table. Whether you’re making it for family, friends, or just because you fancy something lovely in the fridge, this no-bake Biscoff cheesecake is one of those recipes you’ll come back to again and again.

    Shopping links

    Biscoff spread

    https://amzn.to/4cKFVta

    Biscoff biscuits

    https://amzn.to/3Peg3wP

    Vanilla essence https://amzn.to/4w1MpeT

    Springform tin

    https://amzn.to/4w7w3l2

  • Slow Cooker Chicken Breast Casserole (No Wine, No Browning)

    Slow Cooker Chicken Breast Casserole (No Wine, No Browning)


    Some days you want a proper home‑cooked dinner… without standing over the hob for ages. This slow cooker chicken breast casserole is perfect for those days: you toss everything in, switch it on, and let it quietly get on with the job.

    It uses simple ingredients, no wine, no faff, and you don’t even need to brown the chicken first. The chicken cooks gently in a savoury, herby sauce with soft vegetables – it’s the kind of meal everyone can tuck into, and it’s ideal for busy weeknights or lazy weekends.

    Serve it with mash, rice, crusty bread, or whatever you like for soaking up that lovely gravy.

    Why you’ll love this easy chicken casserole
    • No browning needed – you just coat the chicken in flour and straight into the slow cooker it goes.
    • No wine – great if you don’t cook with alcohol or just don’t have any open.
    • Simple ingredients – chicken breasts, basic veg, stock and a few store‑cupboard bits.

    • Hands‑off cooking – once it’s in the pot, you can forget about it until dinner time.

    Ingredients


    For the chicken casserole (serves 4–5)
    • 750 g boneless, skinless chicken breasts, cut into large chunks (3–4 pieces per breast)
    • 2 tbsp plain flour
    • 2 medium onions, chopped
    • 3 medium carrots, sliced into chunky rounds
    • 2–3 sticks celery, sliced
    • 3–4 cloves garlic, crushed (or 1–2 tsp garlic granules)
    • 200–250 g mushrooms, quartered (optional but adds extra flavour)
    • 500 ml chicken stock (from a cube or pot, made with boiling water)
    • 1–2 tbsp tomato purée or 1 tsp Dijon mustard (or a bit of both, if you like)
    • 1 tsp dried thyme or mixed herbs
    • Salt and black pepper, to taste
    Optional to finish:
    • Small splash of cream or 2 tbsp crème fraîche

    Step‑by‑step method (no browning)

    Get the veg in the pot
    Pop the chopped onions, carrots, celery, garlic and mushrooms straight into the bottom of your slow cooker.


    Spread them out into an even layer – they go on the bottom because they’re closer to the heat source and need more time to soften.

    Coat the chicken in flour
    Cut the chicken breasts into chunky pieces and put them into a bowl.


    Sprinkle over the plain flour, a good pinch of salt and some black pepper. Toss everything together so the chicken is well coated. This flour will help thicken the sauce as it cooks, so you don’t end up with a watery casserole.


    Once coated, place the chicken pieces on top of the vegetables in the slow cooker. No browning, no extra pans – straight in.

    Mix the sauce


    In a jug, whisk together:
    • The chicken stock
    • Tomato purée and/or Dijon mustard
    • Dried thyme or mixed herbs
    • Another pinch of salt and pepper
    Give it a good stir until the tomato purée or mustard is completely mixed in.
    Pour this mixture into the slow cooker, around the chicken and vegetables. You don’t need to fully cover everything; more liquid will come out of the chicken and veg as it cooks.

    Let the slow cooker do its thing
    Put the lid on and cook:
    • On LOW for about 4–6 hours, or
    • On HIGH for about 2.5–3 hours


    You’re aiming for:
    • Chicken that is cooked through and tender
    • Vegetables that are nice and soft
    You can adjust slightly depending on how your slow cooker behaves, but mine was perfect after about 6 hours on low.
    If the chicken ends up a bit too soft, don’t worry – you can gently shred it into the sauce with a couple of forks and it turns into a slightly chunkier, stew‑style dish.

    Adjust the sauce at the end
    Once the casserole has finished cooking, give everything a good stir and see how the sauce looks and tastes.
    • If it’s thick enough for you, leave it as it is.
    • If it’s a bit thin, you have two options:
    • Often the flour on the chicken will have thickened it enough once you stir – so try that first.
    • If you still want it thicker, mix 1–2 tsp cornflour with a splash of cold water, stir that into the hot sauce, then cook on HIGH for another 15–20 minutes until it thickens slightly.

    For a richer finish, stir in a small splash of cream or a couple of tablespoons of crème fraîche and cook for another 5–10 minutes so it warms through. Taste and adjust the seasoning – add more salt, pepper, and a little squeeze of lemon juice if you’d like the flavour a bit brighter.

    How to serve


    This casserole is really flexible and works with loads of side dishes. You can serve it:
    • Over mashed potatoes
    • With rice, couscous, or quinoa
    • With steamed greens (broccoli, green beans, peas)
    • Alongside crusty bread or a baguette for dipping in the sauce

    It’s also a good one for cooking a slightly bigger batch, then enjoying the leftovers another day.

    Leftovers and storing
    • Fridge: Cool the casserole quickly, then store it in a sealed container in the fridge for up to 2 days. Reheat gently on the hob or in the microwave until piping hot all the way through.

    • Freezer: You can freeze portions of the cooked casserole. Defrost in the fridge overnight and reheat thoroughly before serving.

    Cook’s note

    I cooked mine on low for around 6 hours in my slow cooker and it came out beautifully tender, with the vegetables soft and the sauce rich and full of flavour. It’s the kind of dish you can throw together earlier in the day, forget about, and then lift the lid to a proper home‑cooked dinner that feels like you’ve made an effort, even though the slow cooker has quietly done it all for you. However you choose to serve it – with mash, rice or a pile of greens – it’s a simple, dependable recipe you’ll find yourself coming back to whenever you want something cosy and fuss‑free.

  • The Little Bread Maker That’s Earned Its Place on My Worktop

    The Little Bread Maker That’s Earned Its Place on My Worktop


    There’s something really lovely about making your own bread at home, isn’t there? It feels homely before you’ve even sliced into it. The smell alone is enough to make the kitchen feel cosy.


    I’ve been using the Panasonic SD-PN100 Automatic Mini Bread Maker, and I have to say, I’m really pleased with it. I didn’t want a huge bread maker taking over the worktop, and this one is such a nice compact size. i had a larger one years ago and it was heavy and unsightly and ended up stuck in a cupboard used only a handful of times . This is different- it sits neatly on the counter without looking bulky, which is a big thing for me because kitchen space is precious.
    It’s designed to be a smaller, more compact bread maker for everyday kitchens. It makes a smaller loaf of around 400g, which is ideal for individuals and couples who want fresh bread without making too much at once.
    For us, it’s just the right amount. A loaf lasts around two days for a couple, so it gets eaten while it’s still fresh.

    I much prefer that to buying a big supermarket loaf and then finding the last few slices looking sad at the back of the bread bin.

    So Quick and Easy
    One of the things I love most is how simple it is. I’m all for homemade, but I don’t always want a big faff. With this, you just add the ingredients into the bread pan, choose the setting, press start, and let it get on with it.


    No kneading by hand. No flour everywhere. No standing around wondering whether the dough has proved enough.
    The machine does the mixing, kneading, proving and baking for you. It really does feel like a little kitchen helper.
    A loaf can be ready in under two hours, which is brilliant when you suddenly fancy fresh bread but haven’t planned ahead. I love that it’s quick enough to feel practical, not just something you use once and then put in the cupboard forever.
    And honestly, nothing beats the smell of fresh bread baking. It’s one of those smells that makes everyone wander into the kitchen asking, “Is that bread?” There’s just something comforting about it.

    Why I Wanted to Make More Bread at Home

    One of the main reasons I wanted to make more bread myself is because I like knowing what’s going into it. I’m not saying I’ll never buy supermarket bread again, because real life is real life, but I do think it’s nice to have the choice. There are so many different types of flour available so no excuses to get bored . We also love soda bread which is so hard to find where we live, none of the larger supermarket Sell it, only Marks & Spencer’s and it’s always sold out!


    A basic homemade loaf can be really simple: flour, water, yeast and salt. But when you look at some supermarket bread labels, the ingredient list can be much longer.
    A typical UK supermarket white loaf may include wheat flour, water, yeast and salt, but it can also include vegetable oils, soya flour, preservatives such as calcium propionate, emulsifiers such as E472e and E481, and flour treatment agents such as ascorbic acid. These ingredients are often used to help with softness, texture, shelf life and consistency, but I personally like being able to make a simpler loaf at home.
    Salt is another thing that can creep up on us. Adults are generally advised not to have too much salt, and a lot of the salt we eat can come from packaged and everyday foods such as bread, breakfast cereals, meat products and ready meals. So when I make my own bread, I like that I can control how much goes in.
    It just feels better knowing exactly what I’ve added.

    My Favourite Bread Additions

    I’ve been making mine with pumpkin seeds and chia seeds, and I absolutely love the texture they give. It turns a simple loaf into something a bit more special. Pumpkin seeds add a lovely nutty flavour and a little crunch. They also contain protein, magnesium, potassium, zinc, iron and healthy fats. I like that they make the bread feel more filling too. Chia seeds are tiny, but they’re such an easy way to add extra goodness. They contain fibre, omega-3 fatty acids, iron, calcium and antioxidants. They disappear nicely into the loaf, so you’re getting the benefit without changing the bread too much. For a lighter bread I use a tablespoon or so of powdered milk which makes it a little softer. I’ve also been using raw whipped honey instead of refined white sugar. It gives the bread a gentle sweetness and a lovely flavour. Honey is still a sugar, so I wouldn’t call the bread sugar-free, but I do like that I’m not using refined white sugar. Raw honey is less processed than many standard sweeteners and can contain natural antioxidant compounds.
    I also use Himalayan salt. I like the taste, and I like the little touch of pink colour when I’m measuring it out. Himalayan salt is mostly similar to regular salt, but it also contains small amounts of trace minerals which give it the pink colour. Like all salt, it still needs to be used in moderation, but I do enjoy the flavour.
    Handy Features
    The Panasonic SD-PN100 has 18 automatic programmes, including bread settings, gluten-free settings, dough settings and sweet settings. I like that it’s not just for one basic loaf. You can play around with different types of bread, doughs and sweeter bakes.
    It can be used for things like wholewheat bread, brioche, pizza dough, pasta dough, gluten-free options and even homemade jam. I haven’t worked my way through everything yet, but I love knowing I’ve got options.
    You can also choose from light, medium or dark crust settings, which is handy because everyone has their own idea of the perfect crust. Some days I want a softer loaf, and other days I like it a bit darker and more crusty.
    It also has a timer that can be set, so you can get the ingredients ready and have the bread finished when it suits you. That’s such a useful feature if you want fresh bread ready in the morning or later in the day.
    It comes with a measuring cup and measuring spoon too, which is helpful because bread making does like a bit of accuracy. It keeps everything simple, especially if you’re just getting into making bread at home.
    One thing to note is that this model does not have an automatic yeast dispenser or raisin and nut dispenser, so seeds and extras need to be added manually. That doesn’t bother me at all because I like adding my pumpkin and chia seeds myself.


    Less Waste, Less Packaging


    Another thing I really like is that making bread at home means I’m not bringing home another plastic supermarket bread bag every time. I store my homemade bread in cotton drawstring bags, which feels much nicer and less wasteful.
    It’s such a simple little swap, but it makes me happy. Fresh homemade bread, stored in a reusable cotton bag, with no plastic packaging to throw away.
    Because the loaf is a smaller size, we actually eat it while it’s fresh. So there’s less food waste and less packaging waste. That feels like a win-win to me.
    Is It Cheaper?
    Once you’ve got your flour, yeast, salt and favourite extras in the cupboard, making a loaf at home can be really inexpensive. I like that I can make something fresh and lovely without paying bakery prices.
    Of course, the seeds, honey and extras add a little bit, but you’re choosing exactly what goes in. For me, that’s worth it.
    It also stops those little top-up trips to the shop where you go in for bread and somehow come out with ten other things. We’ve all done it.

    Final Thoughts

    I’m really pleased with the Bread Maker. It’s compact, quick, simple to use and perfect for a smaller household.
    I love that it doesn’t take up much room on the worktop. I love that a loaf is ready in under two hours. I love that I can just throw the ingredients in and let it do the hard work.
    Most of all, I love knowing what’s in my bread. Pumpkin seeds, chia seeds, raw whipped honey, Himalayan salt, and no refined white sugar. Just a fresh little loaf made exactly how we like it.
    For a couple, it’s the perfect size. For a smaller kitchen, it’s practical. And for anyone who loves the smell of fresh bread, it’s such a treat.
    Because really, is there anything nicer than walking into the kitchen and smelling a fresh loaf baking?

    Shopping list

    These are the things I use, mainly from Amazon because bulk buying seeds etc works out so much cheaper and you have a greater variety than you can get In the shops . I am an Amazon associate so if you purchase I get a tiny amount which helps keep the cats in food !

    Panasonic bread maker

    https://amzn.to/4t1aEao

    Bread bags

    https://amzn.to/3P77C6o

    Bread knife – looks scary but it’s amazing

    https://amzn.to/4tGEYIq

    Yeast – this is a fabulous size packet and last ages – store in an airtight container

    https://amzn.to/4ef7agI

    Bread flour – I love the Wessex mill flour as they have a great range – a little bit pricier than ordinary bread flour but it lovely

    https://amzn.to/4cEaiBG

    Bread boards

    https://amzn.to/4mZb3sr

    Honey – this is seriously the best honey ever . Like the honey I used to have as a child – the whole family are converted – it’s a large jar which is just as well as it flys out in our house

    https://amzn.to/48toN8V

    Chia seeds these are organic

    https://amzn.to/4eeSy0K

    Pumpkin seeds

    https://amzn.to/420e8im

    Olive oil – I love Odysea products as they are imported from Greece – their Greek yoghurt is out of this world !

    https://amzn.to/4vVbPuD

    Milk powder

    https://amzn.to/4t2YzRZ

    Salt

    https://amzn.to/4t0ddta

  • Creamy Pesto Salmon Pasta Bake (Cosy, Creamy & So Easy)

    Creamy Pesto Salmon Pasta Bake (Cosy, Creamy & So Easy)


    This is one of those dinners that just feels right at the end of a long day. It’s warm, creamy, full of flavour, and looks like you’ve made a real effort… even though it’s actually very simple to throw together.


    This pesto salmon pasta bake has quickly become a favourite in our house. You’ve got flaky salmon, sweet roasted tomatoes, and a rich, creamy pesto sauce all wrapped up with pasta and topped with that golden, crispy finish. It’s the kind of meal that disappears quickly and gets requested again the next week.


    What I love most is how versatile it is. It’s perfect for a relaxed evening at home, but it’s also lovely enough to put in the middle of the table if you’ve got people coming round. And if you like to get ahead, you can prep it earlier in the day and just pop it in the oven when you’re ready.


    Ingredients
    • 150g cherry tomatoes, halved or sliced
    • 2 salmon fillets (about 260g)
    • 2 tbsp olive oil
    • 350g penne
    • 1 small broccoli (about 300g), cut into small florets
    • 150g pesto
    • 250g mascarpone
    • 50g breadcrumbs
    • 20g grated parmesan
    Method
    Start by preheating your oven to 160c . Arrange the cherry tomatoes and salmon fillets on a baking tray on foil season well, and drizzle over half of the olive oil.

    Bake for around 15/20 minutes, until the salmon is cooked through and the tomatoes are soft and juicy. Set aside to cool slightly.

    Meanwhile, cook the penne according to the packet instructions until al dente.

    Add the broccoli for the final 2 minutes so it cooks through but still keeps a bit of texture.


    Before draining, scoop out a large mug of the pasta water—this makes all the difference to your sauce.

    Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, and half of the roasted tomatoes.

    Add a splash of the reserved pasta water and mix until the sauce becomes smooth and creamy, similar to double cream.

    Flake in the salmon, removing the skin, and gently fold everything together so you keep those nice chunky pieces.


    Transfer the mixture to a large baking dish.

    Mix the breadcrumbs, parmesan, and remaining olive oil together, then scatter over the top.

    Finish by adding the rest of the tomatoes.

    Bake in a preheated oven at 200°C (180°C fan) for 20 minutes, or 25 minutes if cooking from chilled, until the top is golden and crisp.

    A Few Handy Tips
    • A little squeeze of lemon just before serving really brightens everything up.
    • You can easily swap the salmon for chicken or prawns if that’s what you have.
    • It reheats really well the next day, so it’s great for leftovers.
    Why You’ll Keep Coming Back to This
    It’s one of those reliable, no-fuss meals that still feels a bit special. Creamy, crispy, full of flavour—and easy enough to make any night of the week.

    Let me know if you give this one a go—I always love hearing what you think, and any little tweaks you make along the way. Don’t forget to save it for later, because this is definitely one you’ll want to come back to.

  • A Little Slice of Sunshine: My Favourite Lemon Brownies 🍋

    A Little Slice of Sunshine: My Favourite Lemon Brownies 🍋

    There’s something about lemon bakes that just feels like a little bit of sunshine in your kitchen… and these lemon brownies are exactly that ☀️🍋
    If you’ve never had a lemon brownie before, think of them as the softer, fudgier cousin of a blondie — but with a bright, zesty twist.

    They’re rich and buttery, packed with fresh lemon flavour, and balanced with just enough sweetness from melted white chocolate.
    And the real secret? Rubbing the lemon zest into the sugar first. It releases all those natural oils and gives you that deep, proper lemon flavour in every bite — not just a hint.
    Then we finish them with a tangy lemon cream cheese frosting that’s smooth, slightly sharp, and completely irresistible. Honestly, these are one of those bakes that disappear far too quickly.
    Perfect for spring, summer, or just when you fancy something a bit lighter than chocolate but still indulgent.
    🍋 Lemon Brownies (UK Measurements)
    For the brownies:
    • 170g butter
    • 300g caster sugar
    • Zest of 3 lemons (approx. 3 tbsp)
    • ½ tbsp vanilla extract
    • 3 large eggs
    • 175g white chocolate chips (melted)
    • 3 tbsp fresh lemon juice
    • 280g plain flour
    • ¼ tsp salt
    For the lemon cream cheese topping:
    • 115g cream cheese (full fat works best)
    • 120g icing sugar
    • 1–3 tbsp fresh lemon juice (adjust to taste)
    • Zest of 1 lemon
    👩‍🍳 Method

    1. Preheat your oven to 180°C (160°C fan) and line a square baking tin (around 8×8 inch).
    2. In a large bowl, add your sugar and lemon zest.

    1. Use your fingers to rub them together until the sugar feels slightly damp and fragrant — this step makes all the difference.

    Melt the butter and stir it into the lemon sugar, then mix in the vanilla extract.

    Add the eggs one at a time, mixing well after each until smooth and glossy.

    Melt the white chocolate (microwave in short bursts or over a bain-marie), then stir it into the mixture along with the lemon juice.

    Gently fold in the flour and salt until just combined — don’t overmix or you’ll lose that soft texture.

    Pour the batter into your prepared tin and smooth the top.

    Bake for 25–30 minutes. The centre should be just set with a slight wobble — they’ll firm up as they cool.

    Leave to cool completely in the tin before adding the topping.
    🍋 For the topping:
    Beat together the cream cheese, icing sugar, lemon zest, and enough lemon juice to create a smooth, spreadable frosting.


    Spread over the cooled brownies, then slice into squares.


    💡 Tips for best results:
    • Use unwaxed lemons if possible (or wash well before zesting)
    • Don’t skip the zest-sugar step — it’s the flavour boost


    • Slightly underbake for that soft, fudgy texture
    • Chill before slicing if you want really clean edges
    These are soft, zingy, creamy on top, and honestly one of those recipes that feels a bit special without being complicated. Perfect with a cup of tea… or straight from the fridge if you’re anything like me.

  • Slow cooker chilli con carne

    Slow cooker chilli con carne

    There is something very comforting about knowing dinner is gently bubbling away while you get on with your day.

    For me, this slow cooker chilli con carne is exactly that kind of recipe – a proper cosy bowl of food that basically cooks itself while you’re working, running errands, or just trying to keep on top of life.

    I love this for “throw it in before you leave the house” days. You literally tip everything into the slow cooker, give it a stir, pop the lid on and walk away. By the time everyone’s asking what’s for tea, you’ve got a rich, gently spiced chilli ready to spoon over fluffy rice. Leftovers are even better the next day, so it’s great for meal prep too. I like it with rice and grated cheese – simple but so satisfying.

    Why You’ll Love This Slow Cooker Chilli
    • True dump‑and‑go – no faffing with browning, just throw it all in and switch on.
    • Budget‑friendly – mostly tins and store‑cupboard spices, but tastes like you’ve been cooking it low and slow all day.
    • Versatile – serve with rice, on jacket potatoes, on nachos, or stash portions in the freezer.

    • Family‑friendly spice – you control the heat, so it can be as mild or as fiery as you like.

    Ingredients
    Serves 4–6
    • 500 g beef mince (ideally lean)
    • 1 large onion, finely chopped
    • 1 red pepper, diced
    • 2 garlic cloves, crushed (or 2 tsp garlic granules)
    • 400 g tin chopped tomatoes
    • 2 tbsp tomato purée
    • 400 g tin kidney beans, drained and rinsed
    • 1 beef stock cube dissolved in 150 ml boiling water
    • 1 tsp smoked paprika
    • 1–2 tsp chilli powder or chilli flakes (to taste)
    • 1 tsp dried oregano
    • ½ tsp sugar (to balance the tomatoes)
    • 1–2 tbsp Worcestershire sauce
    • Salt and black pepper, to taste
    Optional but lovely:
    • Around 25 g dark chocolate (70%) to stir in at the end for extra richness
    To serve:
    • Cooked rice (basmati or long‑grain work well)
    • Grated cheese (my favourite way to serve it)
    • Sour cream or yoghurt

    • Fresh coriander, lime wedges, tortilla chips

    Method (No Browning, Just Throw It In)

    Add everything to the slow cooker
    Put the raw beef mince straight into the slow cooker and break it up a little with a spoon or fork.

    Add the onion, red pepper, garlic, chopped tomatoes, tomato purée, sugar, stock, smoked paprika, chilli powder, oregano, and a good pinch of salt and pepper.

    Give everything a really thorough stir so the mince is broken up and coated in the sauce.

    Let the slow cooker do the work
    Pop the lid on and cook:
    • On LOW for 6–8 hours
    • Or on HIGH for around 4 hours

    30 minutes before it’s ready add the drained and rinsed kidney beans


    You’re looking for a thick, rich chilli with a glossy sauce. If it’s still a bit loose near the end, take the lid off and cook on high for another 20–30 minutes to reduce.

    Finish and serve
    If you’re using dark chocolate, stir it in right at the end until melted and fully incorporated.
    Taste and adjust the seasoning – add more salt, pepper, or chilli if you like extra heat.

    Serve generous spoonfuls over hot rice with a big handful of grated cheese on top, plus sour cream and any toppings you like. Leftovers keep well in the fridge for up to 3 days or can be frozen for future easy dinners.

    Serving Ideas and Leftovers
    • Spoon over jacket potatoes with cheese and spring onions.
    • Use as a topping for nachos – add cheese, pop under the grill, then finish with salsa and sour cream.
    • Stuff into wraps or tacos with lettuce and grated cheese for a “chilli burrito” style dinner.
    • Freeze in individual portions for easy grab‑and‑reheat lunches.

  • Accidental “I Just Threw It Together” Pasta

    Accidental “I Just Threw It Together” Pasta

    Tonight’s dinner started with one question: “What on earth can I make with pasta, mascarpone, soft goat’s cheese, eggs, streaky bacon and a lonely pepper?”

    Spoiler: you can make the creamiest, boujiest mid‑week pasta that tastes like carbonara’s glam cousin who moved to Italy, discovered goat’s cheese and never looked back.

    The Accidental “I Just Threw It Together” Pasta
    Let’s be honest: this is classic “kitchen clear‑out” cooking.
    You know the vibe – a few rashers of bacon, half a tub of mascarpone from that “I’ll definitely make a dessert” phase, a soft goat’s cheese you bought because it looked fancy, and one pepper slowly giving you side‑eye from the veg drawer.
    Instead of letting any of it go sad and shrivelled, we’re turning it into a silky, glossy pasta for two that looks like you planned it. You absolutely did not, but we’ll keep that between us.
    This dish is:
    • Creamy without being heavy
    • Salty and smoky from the bacon
    • Tangy and lush from the goat’s cheese
    • A little bit sweet from the peppers

    • Ready in about 20 minutes if you can multitask like a pro (or just vaguely manage not to burn the bacon)

    Ingredients for 2 Hungry People
    • 180–200 g dried pasta (any shape you fancy)
    • 4–5 slices streaky bacon, chopped
    • 1 pepper, sliced or diced
    • 3 heaped tbsp mascarpone
    • 40–50 g soft goat’s cheese
    • 1 egg
    • 1 small clove garlic, finely chopped (optional but lovely)
    • Salt and black pepper
    • A mug of pasta cooking water (liquid gold, don’t skip this)

    • Optional: pinch of chilli flakes, squeeze of lemon, or a grating of Parmesan if you’re feeling extra

    Step 1: Cook the Pasta (Yes, First)
    Yes, you cook the pasta first.
    No, we are not doing one‑pot chaos today.
    Bring a big pan of well‑salted water to the boil – it should taste like the sea, not a faintly disappointed puddle. Add your pasta and cook it until just al dente. Don’t walk away “just to check TikTok” unless you’ve set a timer.

    Before you drain it, scoop out a mug of that starchy pasta water. This is the secret to sauces that cling rather than sulk at the bottom of the bowl. Then drain the pasta and keep it warm.

    Step 2: Crispy Bacon, Sweet Peppers
    While the pasta is doing its thing, grab a large frying pan.
    • Add the chopped streaky bacon to a cold pan, then put it on medium heat. Starting it cold helps the fat render out slowly and makes everything extra crisp.
    • Fry until the bacon is golden and crisp. Try not to eat it all straight from the pan. (Good luck.)
    • Push the bacon to one side or lift it out onto a plate, leaving the glorious bacon fat in the pan.
    • Add your sliced/diced pepper (and garlic if you’re using it) to the pan.
    • Cook until the peppers are soft and slightly charred at the edges. Season lightly with salt and black pepper.

    At this point your kitchen smells like you actually know what you’re doing.

    Step 3: The Silky Mascarpone & Goat’s Cheese Magic
    Now for the part that makes this feel restaurant‑level with almost zero effort.
    In a bowl, whisk together:
    • 3 heaped tbsp mascarpone
    • 1 egg
    • A splash or two of hot pasta water (start with 2 tbsp)
    • A pinch of salt
    • Plenty of black pepper
    You want a smooth, pourable mixture – not too thick, not too runny. Think “luxurious single cream”.

    Now crumble or dollop in about half your soft goat’s cheese and stir it through. It doesn’t need to be perfectly smooth; a few streaks and tiny lumps are perfect. That tangy goat’s cheese cuts through the richness of the mascarpone and stops the whole thing feeling heavy.

    Step 4: The Carbonara‑Style Moment (No Scrambled Eggs Allowed)
    This is where we channel carbonara energy without the stress.
    • Add your hot drained pasta into the pan with the peppers and bacon. Toss everything together so the pasta is well coated in the bacon fat and pepper juices.


    • Turn the heat off under the pan. This is important. If it’s on, your egg mixture will scramble and you’ll have fancy breakfast pasta.
    • Pour over your mascarpone–egg–goat’s cheese mixture.


    • Toss and stir vigorously, like you mean it. Add splashes of your reserved pasta water as needed until the sauce turns glossy and coats every piece of pasta.

    The heat from the pasta and pan will gently cook the egg and melt the cheeses, giving you a beautifully creamy sauce instead of sad curds.

    Step 5: Finishing Touches (a.k.a. The Show‑Off Bit)
    Now taste it. This is your “what does it need?” moment.
    You can:
    • Add more black pepper
    • Add a tiny pinch more salt if needed
    • Squeeze in a bit of lemon for brightness
    • Sprinkle over some chilli flakes if you like a little kick
    Finally, dollop or crumble the remaining soft goat’s cheese over the top. You’ll get gorgeous little creamy, tangy pockets as you eat – like little surprise flavour bombs.

    Serve immediately in warm bowls, twirl it high for maximum drama, and pretend you haven’t just cooked this in 20 minutes using odds and ends from the fridge.

    Make It Extra (Optional Little Twist)
    If you want to take it to the next level:
    • Tip the finished pasta into a small oven dish.
    • Add a few extra blobs of goat’s cheese on top.
    • Pop it under a hot grill for a couple of minutes until you get golden, slightly toasted spots of cheese.

    Now it looks like a pasta bake that took an hour. You and I both know it absolutely did not.

    Why This Works So Well
    This little recipe hits that sweet spot between comfort food and “I could serve this to guests and not be ashamed”:
    • The mascarpone makes the sauce ultra velvety without faffing with flour or roux.
    • The egg gives you that carbonara‑style silkiness and richness.
    • Soft goat’s cheese adds tang and personality so it’s not just “creamy for the sake of it”.
    • Bacon brings salt, smoke and crunch.
    • Peppers add sweetness and colour, stopping it from being a beige bowl of doom.

    It’s the kind of meal you can throw together on a weeknight that still feels a bit special – like you’ve made an effort when you absolutely considered toast.

  • Easy Peasy Red Lentil and aubergine Moussaka (Feeds 4)

    Easy Peasy Red Lentil and aubergine Moussaka (Feeds 4)


    If you love proper comfort food but don’t want to faff around with loads of ingredients, this Easy Red Lentil Moussaka is for you. It’s rich, cosy, uses simple store‑cupboard bits, and still feels a bit “special” when it comes out of the oven. Think soft layers of aubergine, a gently spiced red lentil base, and a creamy, golden top – but all very doable on a weeknight.
    Below is everything you need: ingredients, method, and a few little tips so it comes out perfect first time.

    Ingredients (serves 4)
    For the aubergine
    • 2 large aubergines, sliced into 1 cm rounds
    • 2 tbsp olive oil (for brushing)
    • Salt and pepper
    For the lentil layer
    • 2 tbsp olive oil
    • 4 garlic cloves, finely grated or crushed
    • 2 tsp dried oregano
    • 2 tsp ground cinnamon
    • 150 g dried red split lentils, rinsed
    • 2 tsp Worcestershire sauce (or a vegan alternative)
    • 20 g vegetable stock paste or 2 vegetable stock cubes
    • 2 × 400 g tins chopped tomatoes
    • 2 tsp sugar
    • 150 ml water – more if lentils look dry
    • Salt and pepper, to taste

    Method

    Get the aubergine going
    Preheat your oven to 220°C / 200°C fan / gas 7. Line one or two baking trays with baking paper if you want easier washing up. Lay the aubergine slices out in a single layer, brush (or drizzle and rub) with olive oil on both sides, and season with salt and pepper.
    Roast for about 20–25 minutes, turning halfway, until the slices are soft, lightly golden and just starting to catch at the edges. You want them cooked through because they won’t get much more time in the oven later.

    Start the lentil base
    While the aubergine is roasting, heat 2 tbsp olive oil in a large pan over medium–high heat. Add the dried oregano, ground cinnamon and about half of your garlic. Cook for around 1 minute, stirring, just until everything smells fragrant – you don’t want the garlic to brown.
    This little step – toasting the herbs and spices – makes the whole dish taste warmer and more “slow‑cooked” than it really is.

    Add lentils and liquids
    Tip in the rinsed red lentils, Worcestershire sauce, stock paste or cubes, chopped tomatoes, sugar and the water. Give it all a good stir, scraping up anything that’s stuck to the bottom of the pan.
    Bring it up to the boil, then turn the heat down so it’s gently simmering. Leave it to bubble away for about 20–25 minutes, stirring occasionally. Red lentils break down and thicken as they cook; you’re aiming for a thick, spoonable sauce – not soupy, not dry.
    If it starts to look too thick before the lentils are soft, add a splash more water. If it’s still a bit runny at the end, just let it simmer with the lid off for a few extra minutes.

    Season properly
    When the lentils are soft and the sauce is nice and thick, stir in the remaining garlic and season really well with salt and pepper. Taste it – this is your moment to get the flavour right. The lentils should taste rich, tomatoey and slightly warm from the cinnamon, not flat or bland.
    Turn off the heat and set aside for a moment while you sort the topping.

    Mix the creamy topping
    In a small bowl, stir together the crème fraîche and most of the grated cheese, keeping a little cheese back for sprinkling on top. Add a good grind of black pepper. You don’t need to overthink this – just mix until it’s smooth and combined.
    If you prefer a slightly looser topping, you can add a tablespoon or two of water or milk to loosen it slightly.

    Build your moussaka
    Tip the lentil mixture into a medium–large ovenproof dish and spread it out evenly. You want a reasonably thick layer, not too shallow.
    Lay the roasted aubergine slices over the lentils in a single layer, overlapping them slightly like roof tiles.

    Spoon the crème fraîche and cheese mixture over the top and gently spread it right to the edges. Sprinkle over the remaining cheese.

    You should now have three layers: lentils, aubergine, creamy top.

    Bake until golden
    Pop the dish under a hot grill or back into the oven (still at 220°C / 200°C fan) for about 5–8 minutes, just until the top is bubbling and golden in patches.

    Keep an eye on it – it can go from perfect to very dark quite quickly.

    Once it looks lovely and golden, take it out and let it sit for 5–10 minutes. This resting time helps it firm up so it’s easier to scoop or slice.

    Optional: quick garlic bread
    If you’re making the garlic bread, you can do this while the moussaka is having its little rest.

    Mix the grated garlic with olive oil and a pinch of oregano or za’atar. Spread the mixture onto your ciabatta slices. Grill or bake for a few minutes until crisp and lightly golden at the edges. Serve on the side to mop up all the lentil sauce.

    Little tips and swaps
    • Want it lighter? Use half crème fraîche and half fat‑free Greek yoghurt, or swap entirely to a thick yoghurt if you don’t mind a slightly tangier top.
    • Make it vegan: Use a plant‑based yoghurt instead of crème fraîche, a vegan cheese, and a vegan Worcestershire or a splash of soy sauce.
    • Spice it up: Add a pinch of chilli flakes when you add the cinnamon if you like a bit of warmth.
    • Prep‑ahead friendly: You can assemble the whole thing earlier in the day, keep it in the fridge, then bake until hot and golden when you’re ready to eat. Just give it a few extra minutes in the oven if it’s going in cold.

    This dish really feels like “home” to me – simple ingredients, nothing fancy, but so much love in the layers. I love that you can make it on a normal weeknight and it still feels like a little moment of care, whether you’re cooking just for yourself or feeding a full table. If you do make it, I hope it becomes one of those recipes you come back to on the days you need something warm, comforting and uncomplicated – the kind of meal that quietly looks after you while you get on with life.