Category Archives: Eat

Rosemary chicken with orange glaze recipe

*I don’t know why the original post got lost as I posted this last Weds – no bother, here it is again!*

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OK. I’m not even lying. This is THE BEST CHICKEN MEAL I have ever, ever EVER tasted.Did I mention its the best chicken meal I have ever tasted yet? Now, I am not a breast kind of girl. Chicken breast that is. I find it overly meaty and tough and chewy – not my ideal meat of choice. Imagine my disdain when the better half told me all we had left to cook for dinner was two pieces of chicken breast. I mean, fatty pizza from pizza-hut (God-forbid) would have been better. A mouth full of clotted cream more tasty. A spoon-full of cod-liver oil vastly more satisfying. Anything but bloody chicken breast. And so, I decided to hide downstairs while he came up with a recipe to cook the chicken breast with.

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Alas, he bobbed down and came up with this: It would seem this was an easy recipe – and the best part about it? We had all the ingredients, no need to walk out in the balmy rain to get anything. Tick. I helped with the cooking, the faster we get the bloody breasts cook – the quicker I could eat them and soon forget about them was my thought process. This recipe incorporated two of my favourite things, rosemary and orange. It seemed a cool recipe – could this work? Could this be the recipe to change my aversion to chicken breasts? Would I finally be friends with the breast? HELL YES.  The meal was the best damn chicken meal Ive ever had – better than some restaurants we pay far too much for (Alain Ducasse – are you listening?!) The chicken breast, bathed in a robust sticky orange-toffee with hints of rosemary was soft and succulent.  It was perfectly cooked and tender –  melts in your mouth.  As you bite down, an explosion of sweet bitter orange tickle your palate while the seasonings of salt and pepper provide enough taste for you not to need anything else except said chicken. This is such a gorgeous, easy and tasty meal to cook, that it would be a sin for you not to cook it. NOW.

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Here is the recipe and the method – thank me later 🙂 🙂


Two skinless boneless chicken breasts

2 teaspoons of rosemary (about 2 sprigs, de-stemed and chopped)

1/2 teaspoons of salt

1/2 teaspoons of ground black pepper

120ml of dry white wine

240ml orange juice

80ml maple syrup OR honey (the healthier version obviously)

2 tablespoons of butter (no idea how to measure this, we just cut two chunks)

Olive oil


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Measure out the wine and orange juice and bring to the boil in a small saucepan. Reduce heat slightly, but keep high enough to continue low boil for 5 minutes, stirring occasionally.

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Stir in maple syrup (or honey) and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened.

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Don’t worry if this doesn’t appear thickened straight way, while its resting, it will thicken itself over time.  Set aside.

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De-stem your rosemary and roughly chop the leaves into tiny bits.

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In a small bowl mix together the chopped rosemary, salt and pepper.

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Rub mixture on both sides of chicken breasts, and set aside.

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Melt butter and olive oil in a large frying pan over medium high heat.

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Add chicken breasts, cover and saute for about 5 minutes on each side until lightly browned.

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Now you’re meant to pour orange-syrup mixture over chicken but we didn’t want to waste any of the orange-syrup (our pan was big and there was sure to be wastage)  so we transferred the chicken into the pan which had the orange-syrup, this properly infused the chicken with the syrup – y-u-m-m-y!!!

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Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze. Serve with your choice of vegetables. Voila! One STUNNING gorgeous plate of chicken, served hot.

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Right – try it out people – you won’t be disappointed. Happy cooking!



Easy Orange Cake recipe

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Last Friday, one of our closest and dearest of friends popped over for dinner, so I decided to bake her a cake, just to make her feel extra special *cue: awwwwww* :). Now if you have been reading the blog, you would have read that I had the best over orange-infused chicken last week, and so, to keep in line with all things *orange* I decided to bake an orange cake.

After scouring the web for easy orange cake recipes, I came across this one from All Recipes, which I tweaked a little. It’s super-duper easy to make and is ready to devour in 50 minutes. Its really light and fluffy – perfect with afternoon tea or coffee. best of all, you can choose whether or not to have with with Orange Buttercream Icing (being healthy and all that). Here’s the recipe;


  • 250g plain flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 300g caster sugar
  • 125ml milk
  • 125ml orange juice
  • 125ml vegetable oil
  • 3 eggs, beaten
  • 1 1/2 teaspoons grated orange

Orange Buttercream Icing:

*I doubled this as I LOVE buttercream icing – I lessened the icing sugar though, instead of 500grams I used 400grams – but this is up to you of course, taste it as you go along and adjust it to the sweetness you want.  I also used 10 tbsp of butter instead of 12*

  • 12 tablespoons butter, softened (1 tablespoon is approx 80grams)
  • 500g icing sugar
  • 4 tablespoons orange juice
  • 2 teaspoon vanilla extract
  • 3 teaspoon grated orange zest


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Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins. In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.

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Sift flour, salt and baking powder into a large bowl. Mix in sugar.

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Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.

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Divide into 20cm round cake tins – now mine leaked (spring-form ones will be unsuitable as the cake mixture is way too runny, so unless you have a fixed in round tin, I would advise against it) I ended up using a square rubber mould similar to this.

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Here’s the silicone mould I was talking about earlier. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the center comes out clean.

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Allow to cool.

To make Orange Buttercream Icing;

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Cream butter until smooth.

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Gradually beat in icing sugar – don;t do this all at once unless you want a face full of icing sugar dust and end up looking like Casper! Beat until light and fluffy.

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Beat in 4 tablespoons orange juice to bring to spreading consistency.

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Stir in vanilla and orange zest.Mix thoroughly.

Now, if you were using two round tins, spread over cooled cakes. If like me you had to use one large tin, slice cake in half, then spread icing sugar in the middle and later, on the top.

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Spread icing evenly on inside and on the top. 🙂

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Serve with a lovely cup of tea!

IMG_2484 (1000x667)Have you got a orange cake recipe that is your favourite? Share it with me and I might feature it on one of my baking days! 🙂

Happy baking people! 🙂

Toodles for now,


fruity teacake recipe

Fruity tea cake

fruity tea cake

I’ve never been a big fan of fruity tea cake – its the sort of thing that rears it head once a year at Christmas and while I can eat one or two slices then, its just a little too rich for me. Imagine my surprise when I became totally besotted with Euphorium’s cranberry and chocolate tea cake. Even the hefty price tag of £2.50 a slice didn’t put me off. This weekend I decided before I go bankrupt spending all my money on tea cake, I would try to make it at home instead. 🙂

This easy to cake tea cake is packed FULL of fruits and goodness – considering there isn’t too much sugar in it (for a healthier option you can even omit the demerara sugar at the end) Takes about 1.15 hours in total to make (of course this is without the soaking of the fruits in tea and orange juice) and tastes really good. The only thing I would change about this recipe when I make it again is I would put less fruits in as I found I couldn’t really taste much cake. I’m also toying with the idea of soaking the fruits in earl grey tea (apparently this tastes great too) so we will see. The cake is quite moist inside too which is great – I hate dry cakes. 🙁

Did it taste like the cake from Euphorium? No, but close enough for me (and certainly lighter on the pocket!) All in all – a wonderful addition to our tea time – highly recommended especially if you like fruity cakes. The other half loved it.

What you need:

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  • 300g mixed dried berries and cherries (I used 250g of this and 50g cranberries)
  • 225ml hot tea (I used yorkshire tea)
  • Juice of 1 orange plus zest (this equates to about 75ml)
  • 50g unsalted butter
  • 100g light brown sugar
  • 1 medium egg
  • 225g self-raising flour
  • 4 tbsp demerara sugar

Here’s how you do it:

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Place dried fruits in a bowl and pour hot tea and orange juice over

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Cover with cling film then leave for at least 4 hours or better still overnight

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Heat oven to 180C/160Cfan/gas 4. Grease and line the base of a 2lb loaf tin. Then beat together the butter and sugar until creamy, then beat in the egg followed by the flour. It will look a little crumbly so don’t worry

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Give it a big ol’ mix together, making sure that everything is incorporated with each other

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Pour in the fruit mixture and carefully stir through

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Don’t worry if it looks like a big mess of mixed fruit and brown liquid – its meant to look like that 🙂

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Spoon the mixture into the tin, then smooth over the surface with the back of a spoon

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Sprinkle all over with a thick layer of demerara sugar – this gives the top an extra crunchy topping

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Bake for 1hour or until a skewer inserted into the centre comes out clean.  Leave to cook in the tin, then turn out.  Cut into slices and serve with a lovely cup of tea!

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Ta-daa! One lovely fruity tea cake coming right up!

Have you got an easy fruity tea cake recipe? Share it with me – I would love to hear from you!

P/S: Fancy winning a Clinique 3-Step system? Enter here!

Happy baking! :)


Easy mushroom soup recipe

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As a child, i looked forward to Saturdays. Why? No, not because we got to go to church to praise the Lord. No, not because my father would always buy me a McDonalds ice cream cone for behaving during mass, and no, not because I used to have a crush on an alter boy who never really liked me back. On Saturday’s, my mum would have to work which meant my brother would have to sort me out for lunch. Now my brother is no Gordon Ramsey, in fact, he’s a Gordon Ramsey as much as I am a Nigella Lawson. He was great at making one thing though – heating up soup from Campbells. Mushroom soup to be exact. I love mushroom soup and its not till very recently I realised the ‘others’ that went into my beloved can of soup – water, milk proteins, salt, sugar, additives among other things, but get this, a whopping 6% mushrooms! I know what you’re saying. But its SOOOOO easy, open the can, warm it up, voila! However, if your willing to try my easy mushroom soup recipe – I promise it’ll only take you 25 minutes and cost alot less – you can eat it for days, or freeze it and reheat it at a later date. There’s more – AND, here’s the bonus, its got over 70% mushrooms. That’s right, Cambells, eat your mushroom-heart out.

Here’s what you need;

  • 750grams mushrooms
  • 125grams double cream (you don’t have to have this if you wanted something healthier)
  • 2 cubes of garlic (we were being lazy, but this works out to about 1 bulb – less if you hate garlic)
  • Chicken stock (you can use vegetarian stock if you are a vegetarian)
  • Splash of sherry
  • Sprinkling of thyme
  • 1 Onion

Here’s how you do it;

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Weigh out 750 grams of mushrooms

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Make a pot of stock and place the mushrooms inside.

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Add the garlic (cubes or cloves) and a splash of sherry. Give it a whirl 🙂

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Chop up 1 medium onion and place it in the pot

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Using a hand blender (we used the bamix) we whizzed up the mixture till it was smooth. If you don’t have a blender, fret not, all you have to do it chop up the mushrooms as much as you can, nothing wrong with a coarse mushroom soups – more to bite!

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Here’s me giving it a whiz.  Stop till you’re happy with the consistency (or until it gets really messy and your kitchen top is full of mushroom soup splatter

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Add the sprinkling of thyme.

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Believe it or not – that’s our cream. We froze a pot a while ago and so we now have solid block double cream. Good times. 🙂

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Weigh out 125grams and sink it into the pot (ok, pour the cream into if you have normal cream like normal people) Stir on a low heat for a few minutes. Add salt and pepper to taste and voila! One very healthy, very tasty, 70% mushroom soup made!

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See – told you it was easy! Have you got a easy mushroom soup recipe to share?

Happy cooking!


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Mama’s and Papa’s Summer Sale

So Mama’s and Papa’s are having a summer sale and some of their things are up to 50% off – WINNER! Most of baby C’s clothes over bought from Mothercare and HnM, relatively cheaper than the more pricey Mama’s and Papa’s simply because I know she will grow out of it really quickly and therefore I’d rather save the money for when she’s a little older! Thrifty? Yes, I get that from the better half.When i heard Mama’s and Papa’s were having their annual summer sale I pounced on the bandwagon and had a nose around the site.

There are some really lovely things that I will be getting for her for when she older – yes I’m already buying clothes for when she’s 6 months – if they are on sale now, why not eh?! 😉 ! And so, here are my favorites;

mamas 1

I love this skirt – its such a pretty little thing that I’m going to match with some of her plain tees I bought from HnM. I especially love the pink polka dots and the blue denim waistband!

Girls mix and match Apricot Spotted Skirt now £8.00

mamas 2

This is such a summer dress and I love how the colours just match. Again, I’m a sucker for the polka dots and the fact the shirt is as bright as the sun doesn’t scare me (mind you I would never use a bright yellow shirt, but i am 30 afterall!) Perfect for my little girl for the summer!

Girls mix and match spotted contrast dress now £8.00

mamas 3

Now these were just funky. And everyone needs a funky pair of jeans! She is going to look like the ace of spades in these awesome jeans!

Girls floral print jeans now  £9.00

mamas 4

This is my favourite of the cheaper choices – I love this skirt and would use it if there was an adult version. I love the little coloured birdies and you can pretty much mix and match what top goes with this. Its not the cheapest but I think its adorable enough to spend money on. Ekkk – she’s going to look cute in this!

Girls printed skirt now  £14.00

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Can you say cute to her boot (ies) ? These are just too cute for words. I. Must. Have. Them! Perfect for wearing with the skirts I bought her from the sale too!

Girls multi print booties now £4.00

Now these are my choices if money wasn’t an object. I just don’t see paying over £20 for baby clothes which I know shes going to grown out of in a few months sensible (but that’s just my opinion of course!)

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I have a dress just like this from Next and I love it. This serious looking dress is so cute and classy looking! It might look plain, but every little girl needs a serious little dress in her wardrobe! Perfect for a nice meal out with mummy and daddy. 🙂

Girls navy pleated dress now £21.00

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Now this is just plain cute and I wish it was cheaper – its so summer and check out the matching tights! Love Love LOVE! 🙂

Girls all over printed dress with tights now £21.00

mamas 8

This one is my favourite out of the more expensive choices. This cute broderie dress is just precious and adorable but at £25 its just way too much to shell out for – maybe when she’s a little older.

Girls broderie dress now £25.00

What do you think of my choices – yae or nae? Have you had a look at the Mama’s and Papa’s summer sale yet? Hurry before all the good ones are gone!

Night night lovelies,


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30 day squat challenge

Day 4

30 day challenge

Day 4: 100 crunches

Weight: 54.3kg

Thunder-thigh circumference: 21 inches (WHEN WILL THIS BUDGE!!)

OK, I’m on day 4 of my 30 day squat challenge.  Its meant to be my ‘rest day’ but instead of just doing nothing, I did 100 crunches. Is that called cheating? I don’t know?! On the plus side – my weight has gone down a little bit – summer dresses, HERE I COME!!

Since the better half is away gallivanting (he calls it working, I call it gallivanting, its a toma-toe- tomay-to kinda thing) I’m just keeping myself busy with house stuff. I hadn’t realized how messy the house was since I popped. I mean, we vacuum and stuff, but seriously, there is just shit everywhere – not literally shit, but just stuff. Shoes on the floor, tools in the laundry room one sock lying solitary in the pool room. I mean – what on earth?! And so the big clean up begins. I swear i feel more toned just taking out the rubbish!

I’m currently making myself a roast – and I’m so sad it a roast for one! I know, I know, I’m just being silly. But its father’s day today and I’m so sad that the better half couldn’t be here to celebrate his first every fathers day.  Baby C got him two cards – she couldn’t make up her mind you see (takes after me that!) and he was really happy with those.

Right – the oven had dinged and I’m off to make myself a very sad roast dinner for 1. Hope you all have had a lovely Sunday!


Easy Banana Cake

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2 days after I popped the little one out, the better half had to leave the country for work and I was pretty much left to my own devices – except for the weekends where my lovely cousin C who came down to help me out.  Now, along with her, she brought the most delicious Banana Cake ever known to set its brown crusty base on earth. I am not a big fan of the famed banana, neither is the better half so between us, bananas are a no-no in the house. This cake was different – it was something else.  It was light and fluffy and didn’t really have that ‘heavy’ banana taste (which is quite weird considering the main ingredient was banana!)

Anyway, after she left I begged her for the recipe and since then my friends, I have baked this cake about 4 times (excessive much?!).  Even the better half likes it (and he really is a banana-hater). The best part about this recipe? Takes about 1 hour to make. Once you go banana you never go back.

Here’s what you need:

  • 125 grams unsalted butter
  • 60ml milk
  • 190 grams self-raising flour
  • 2 large over-ripened bananas or 3 medium over-ripened bananas
  • 150 grams caster sugar (i ran out of this once and substituted for normal sugar which worked fine)
  • 1 large egg
  • 1 teaspoon vanilla extract (2 if you are feeling extra vanilla-y)
  • Demerara sugar to sprinkle on top for a crunchy topping

Here’s how you do it;

before you start, grease and line a loaf tin, then turn your oven on to 170C/Fan.

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Melt the butter, sugar and vanilla extract into a pan on a medium heat. Once melted, remove from heat.

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Using a fork or a masher If you have one, mash the two bananas.

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Then add bananas to the melted butter

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Add the milk into the pan

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Then stir in the flour. Do this slowly so you don’t get a puff of flour puff upwards onto your face (believe me – i did this too quickly once and I looked like Casper soon after!)

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Beat the egg and then add the beaten egg into the pan. Mix the whole concoction together until everything is properly mixed in and you are left with what resembles a big pan of yellow banana-y goo.

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Pour said yellow banana-goo mixture into your ready greased baking tin. Sprinkle some demerara sugar on the top and bake for 40-45 minutes. If you think the cake is not yet done after this time, use a tooth pick to pierce the middle of the cake, if it comes out wet, place cake back in for 5 more minutes, keep doing this until the tooth pick comes out clean.

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Ta-daa!! Serve warm with a lovely cup of tea.

Happy baking lovely people. Go banana’s!


Apple Cinnamon Pancakes

Happy Shrove Apple Cinnamon Pancakes Tuesday! What is Shrove Tuesday all about anyway? Beats me really, all I know is people have to eat pancakes on this day. After some digging, this is what Uncle Wiki told me;

Shrove Tuesday (also known as Shrovetide Tuesday, Pancake Tuesday and Pancake Day) is the day preceding Ash Wednesday, the first day of Lent. Shrove Tuesday, a moveable feast, is determined by Easter.

The expression “Shrove Tuesday” comes from the word shrive, meaning “confess”.[1] Shrove Tuesday is observed by many Christians, including Anglicans, Lutherans, Methodists and Roman Catholics, who make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God’s help in dealing with.  Being the last day before the penitential season of Lent, related popular practices, such as indulging in food that one sacrifices for the upcoming forty days, are associated with Shrove Tuesday celebrations, before commencing the fasting and religious obligations associated with Lent. The term Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.

In the United Kingdom, Ireland, Australia, New Zealand and Canada, Shrove Tuesday is also commonly known as “Pancake Day” or “Pancake Tuesday” due to the tradition of eating pancakes on the day.’

Read more on Shrove Tuesday here.

On this special occasion, we decided to make our favourite pancakes – Apple Cinnamon Pancakes with Maple Syrup Butter – heart attack, here we come!! Its SUPER DUPER easy to make, and bonus if you are an apple fan!

What you need:

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  • 200 grams Self-Raising flour
  • 100 grams Caster Sugar
  • 1 tsp ground Cinnamon
  • 1 egg
  • 200 ml milk (we used whole milk)
  • 1 tsp butter

For the Maple Syrup Butter  (tastes so good but oh so bad for your heart!)

  • 85 grams butter
  • 3 tbsp Maple Syrup

Here’s how you do it:

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Mix the flour, sugar and cinnamon together in a bowl.

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Make a well in the center.

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Beat the egg and milk together.

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Pour the egg and milk mixture into the well.

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Using a wooden spoon or a spatula and gently incorporate the dry ingredients into the liquid until well combined.

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Then stir in the grated apple.

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Mix the whole lot together until well combined.

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Heat the butter in a large non-stick frying pan over a low heat until melted and bubbling. Ass tablespoons of pancake mix to form 9 inch circles (or if you like, this is the GIANT pancake the better half made for himself) Cook each pancake for about 1 minute until it starts to bubble lightly on the top and looks set, the flip it over and cook on the other side for about 30 seconds or until cooked through.

To make the Maple Syrup Butter

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This is what you basically need – two easy ingredients to lead you to a very naughty (but very tasty) syrup to go with your pancakes!

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Melt the butter with 3 tablespoons of maple syrup[p into a saucepan over a low heat and stir until combined.

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Serve warm with your pancakes.

Here are the pictures of our pancakes;

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This is the other half’s giant pancake. He’s a little mad – have I mentioned?

Here’s his other pancake – he named it the ‘squancake’.

the 'squancake'

the ‘squancake’

And here are MY dainty pancakes.

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Happy pancake eating!



Coffee Cake

1st day of maternity leave – feels a little odd to be honest knowing I won’t be back at my desk for a year at least. And I keep asking myself what will I do with myself for a whole year?! I am then reminded that this is not something I won through a raffle – no, I’ll have a baby to look after! *reality check 1,2,3* .  Anyway, we had two really good friends come over last night and I decided to bake a cake and so out came my Mary Berry website and I settled on her Cappuccino Coffee Cake. Now, I don’t drink coffee (except Starbucks Toffee Nut Latte which they bring out at Christmas time) so this cake was really predominantly for the guests and the other half (who is a mini coffee addict)

This Coffee Cake is really easy to make and very light to eat – I reduced the sugar (healthy eating and all that) upped the coffee taste (did I mention one of us is a coffee addict?!) and out popped a beautifully crafted, light, moist, not-too-sickly-sweet cake.  Even I ate a slice! This is perfect with a cup of tea, or coffee if you prefer and takes about 1.5 hours to make.  The only difficult thing i found with this cake is cutting the cake into 4 slices – but alas, I got the better half to do that, he’s way better at stuff like that than me.

What you’ll need;

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  • 225g (8oz) very soft butter, plus more for the tins
  • 225g (8oz) light muscovado sugar or caster sugar
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 5 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the Icing

  • 175g (6oz) soft butter
  • 300g (12oz) icing sugar
  • 5 level tsp instant coffee, dissolved in 1 tbsp boiling water

Here’s how you do it;

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Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins.

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Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth.

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Stir in the dissolved coffee until thoroughly blended.

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Should look like this when it’s creamed together.

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Divide the mixture evenly between the two prepared tins and level the tops.

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Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

Now for the icing;

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To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth.

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Should look something like this after you cream the whole lot together.

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Beat in the dissolved coffee and divide into four.

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When creamed together with the coffee, should look like this. Do a taste test and add more icing sugar if you like, or a tiny bit more coffee if you prefer a stronger coffee taste.

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When they are cold, slice each cake horizontally in half, giving four layers of cake.

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Slice away – careful with your fingers!

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Sit one base on a cake stand and spread with a quarter of the mixture.

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Stack em’ up like jenga! Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

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I even iced the sides of the cake as I had icing left – decorate as you please – I stole 3 coffee beans from the better half’s coffee machine.

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Ta-daa! One coffee cake ready to eat!

The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.

Happy baking!



Baked fish with white sauce

Baked fish with white sauce

Baked fish with white sauce

One of the best things about this baked fish with white sauce recipe is how bloody quick it is to make. From oven to gob in about half an hour. And it tastes so clean too. What’s more, you can cook up as many (or keep it plain and simple without any but the Dr might have something to say about that, five a day and all that!!) types of vegetables to go with this meal.  We had boiled potatoes, steamed spinach and runner beans. You can use any white fish you want – we used halibut loin. So, get your timers out people – half hour dinner coming up!

What you need for the white sauce:

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  • Olive Oil
  • Double cream
  • 1 egg yolk
  • 1 or 2 cloves of garlic (depending on how garlic-ky you like your food)
  • Some lemon juice (more lemon can be used if you like pulling sour faces)


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Chop fish into two (or however many pieces if you have a bigger fish) and place on aluminum foil in glass dish. Remember to adjust the quantity of the white sauce if you’re increasing the fish portions. 🙂

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Drizzle olive oil on the fish – rub into fish and flip over and do the same to the other side.

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Season generously with black pepper and salt.

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Wrap up like a shiny christmas present and put in the oven at 180deg for 13 minutes. In the meantime, whip up the white sauce.

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Slice up garlic – 1 or 2 depending on how many you fancy. We used 2.

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Separate egg yolk from the egg white.

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Measure out 60ml of olive oil and place in a tumbler.

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Add chopped garlic to the olive oil.

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Squeeze a dash of lemon juice to the concoction – not too much though (unless you like pulling sour faces)

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Add a dash of double cream.

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We used a bamix to whizz the whole lot up until a creamy white sauce emerges.

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Ding – there goes the oven! Yes – 13 minutes is all it took! Remove the fish from the foil. (by this time, you should have had some vegetables on the boil by the way!)

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Pour gorgeous white sauce on the fish and serve hot! Season how you like it with salt and pepper. Enjoy! 🙂

Ta-daa! Happy cooking!