German Apple Cake

5 small apples
125g butter, room temperature
1/2 cup sugar
2 tsp vanilla extract
2 tsp lemon zest
2 tsp fresh lemon juice
3 eggs
1 1/2 cups cake flour ( to make your own simply 1 cup plain flour remove 2 tbsp plain flour out of the cup and replace with 2 tbsp cornflour)
2 tsp baking powder
1/4 tsp salt
2 tablespoons milkMethod
Preheat oven to 175°C
Line a fluted springform baking tin.
In a stand mixer add the butter and mix until fluffy and pale. Add the sugar mix again then add the vanilla extract, lemon zest, lemon juice.
Sift together the flour and baking powder and salt and mix on low until just combined.
Peel the apples, core and cut into quarters.
Slice each quarter almost to the bottom but don’t cut through ( place on a skewer for ease)
Pour the cake mix into the prepared tin and place the sliced apples on top, press down slightly.
Bake for 45 to 50 minutes in the lower half of the oven.
Remove and cool.
Sprinkle with icing sugar and serve with whipped cream.


Vegan Salted Caramel Cupcakes

1 1/2 cups plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup caster sugar
1/2 cup light brown sugar
1 cup plant milk
1 tbsp vanilla extract
1/3 cup vegetable or coconut oilCaramel
3/4 cup caster sugar
1/4 cup water
1/2 tin full fat coconut milk
1 tbsp vegan butter
1/2 tsp saltIcing
1/2 cup vegan butter, room temperature
1/2 tsp vanilla extract
2 cups icing sugar, sifted ( plus extra if you need it)
3 tbsp cooled caramel
2 tbsp plant milkMethod
Preheat the oven to 180°C and line your muffin tin with paper cases.In a large bowl mix together the flour, bicarbonate of soda and salt.In another bowl mix together the sugars, oil, vanilla extract and plant milk.
Add the wet ingredients to the dry and stir until just mixed. Don’t over stir.
Divide between the paper cases and bake for 18 to 20 minutes or until a skewer comes out clean.To make the caramel sauce add the sugar and water to a pan on medium heat. Stir to combine then leave alone. Continue to cook for 10 to 15 minutes until it turns a golden brown colour. Brush along the sides with a brush and water to get rid of any crystallized sugar that will ruin your caramel. Be careful not to wait too long and burn it.
Once golden brown, remove from the heat and stir in the the coconut milk, and vanilla extract, it will bubble and rise but continue to whisk.
Return to the heat and stir until thickened, add the salt, remove from heat and leave to cool.To make the icing, whisk the butter, icing sugar and vanilla extract together until smooth and fluffy. Add the icing sugar a cup at a time until smooth, then add the plant milk and 3 tbsp cooled caramel.Cut the centre from each cupcake and add the cooled caramel.Pipe the icing on top and drizzle with caramel.


Coconut Rice

2 cups jasmine rice
2 x 400ml tins coconut milk
1 cup waterMethod
Wash the rice until the water runs almost clear.
Place into a large saucepan with the coconut milk and water.
Bring to the boil and stir once.
Reduce the heat to very low, place a lid on top and leave alone for 12 to 15 minutes.
Fluff using a fork.This is a no fail way to make coconut rice and make bigger batches and freeze. Add chopped spring onions and serve.


Bacon and Jalapeno Mac “N” Cheese

Serves 8 to 10Ingredients
200g short cut bacon, cooked and cooled
150g butter
1 1/4 cups plain flour
500g mixed cheeses, grated plus extra
Jalapenos, sliced amount depends on your preference I used 4 whole green ones.
2.5l whole milk
Salt and pepper to taste
500g pack macaroniMethod
Boil the macaroni as per packet instructions.
To make the sauce, in a large saucepan melt the butter and add the flour. Whisking constantly to avoid lumps. Add the milk a little at a time until the sauce is smooth thickened and lump free. Add more milk if it is a little thick.
Remove from the heat add the cheese, jalapenos and chop the bacon and add it in.
Stir well and season.
Drain the macaroni and retain a little of the water.
Pour the macaroni into the sauce and stir well.
Pour into your baking trays, grated extra cheese on top and bake for 5 to 10 minutes until the cheese has melted and it is heated all the way through.This is a very forgiving dish, so add more milk or flour at the start if needed. Whisking continuously is a MUST.Eat as a treat, soooo many calories in here, but boy is it worth them all!
Enjoy 😋😍


3 Cheese Hasselback Potatoes

This is a great recipe that’s strictly speaking not even a recipe, for when you want comfort food without too much effort. How much of everything you need will depend on how many potatoes you have and how much cheese you like.Ingredients
150g mozarella
75g bleu cheese
100g parmesan
250g butter ( I used a thyme and pepper one) fresh chopped parsley is great to add to the butter.Preheat the oven to 190°C
Peel and wash the potatoes and place into water with lemon to keep them from oxidizing and going brown.
Dry the potatoes and slice 3/4 way through taking care not to go all the way.
Melt the butter and drop the potatoes in, turn to coat everywhere.
Place into a tray and bake for 40 to 50 minutes until browned and the potatoes are cooked through. Keep basting with the butter every 20 minutes.
Mix the cheeses together then separate each slit made and pour the cheeses in to each one.
Bake for another 10 minutes and serve.



Sauerkraut is a fabulous accompaniment in so many things. I love it in a sandwhich or with cold meats as part of a salad, to be honest if done well it doesn’t need anything at all and I am happy eating it out of the jar with a fork😉There are so many recipes out there and everyone loves their own. This is the way I was taught to do it by a German friend of mine and it never disappoints.You need 3 things
1. White or red cabbage, thinly sliced
2. Salt
3. PatienceI add fennel and cumin seeds too but that is personal taste so leave it out if preferred.Sterilise your airtight jars and have them ready to go.Method
Chop your cabbage to the desired thickness, keep 2 to 3 leaves and set aside.
Weigh the chopped cabbage and then to get the right salt amount x the weight of the cabbage by .02 so 1556g x .02 = 36g salt.
In a very large bowl add the cabbage and salt and using your hands massage and squeeze the cabbage until the water starts to release. This can take 10 to 15 minutes.
Once you have finished add the cabbage into your prepared jars a little at a time pushing the cabbage under the liquid produced each time until the jar is full. You must ensure it is tightly packed and the cabbage is totally underneath the liquid. Add the fennel and cumin now if using them.
Use a clean cabbage leaf or cling film to provide a seal and add the lid. Store in room temperature out of direct sunlight.
You must “burp it every day in the morning and at night, this means remove the lid for a few seconds to release any gases that have built up. This must be done twice daily for 2 weeks.
Once the 2 weeks is up you can eat it and store in the fridge.You can now buy special jars with built in tubes to release gases rather than having to burp it, but I quite like this part. 😊


Healthier Shepherds Pie

Serves 6

2 tsp olive oil
500g lean minced beef
1 large white onion, chopped finely
4 medium carrots, chopped small
3 tsp tomato paste
2 tbsp worcestershire sauce
1 beef stock cube
Fresh thyme
Salt/pepper to taste
1kg swedes, peeled and roughly chopped

Preheat the oven to 180°C.
Add the swede to a pan of salted boiling water and cook until soft.
In a large pan, add the minced beef and fry on medium heat until browned.
Add the onion and carrots and cook for 8 to 10 minutes until the carrots have softened.
Add the tomato paste, worcestershire sauce, beef stock cube, fresh thyme and enough water to just cover everything.
Simmer on medium until the water reduces and thickens to a sauce. Taste and season
Pour into your baking tray and leave to cool.
Drain and mash the swedes with black pepper and spread on top of the cooled mince.
Cook for 50 minutes or until the meat is hot and the Swede mash has coloured.
Serve with a salad or steamed veg


Chicken and Chorizo Fried Rice with Chilli and Lime.

2 cups cooked rice
11/2 dried chorizo sausage
1 cooked chicken breast
1 medium onion
1 tsp chilli powder, mild
1 tsp lime zest
Juice 1 lime
Fresh coriander

Chop and fry the chorizo to release the oil then add the chopped onion . Add the cooked rice, chilli powder, lime zest, lime juice and toss the frying pan carefully making sure the ingredients mix together but not jump out of the pan. Try not to use a spoon if you can help it, the rice becomes gluggy.
Add the cooked chicken and keep everything moving for 5 minutes to heat the chicken through.
Add the coriander and serve.

This is a great recipe for fridge leftovers, quick and easy but delicious !


Cheats Cannelloni

Adapted from a Simon Rimmer recipe.

500g ricotta cheese
150g goats cheese
60g parmesan cheese, grated
200g bacon bits
20g fresh chives, chopped
2 teaspoons crushed garlic
10 sheets fresh lasagne
500g cherry tomatoes, halved
Fresh thyme
1/2 cup extra virgin olive oil

Preheat the oven to 180°C.
In a large bowl, add the chopped tomatoes, fresh thyme leaves and olive oil. Add salt and black pepper, mix and set aside.
Mix the cheeses, bacon, chives and garlic together until well combined.
Take a sheet of lasagne and add a line of the cheese mix along the short top edge. Roll into a cannelloni with the seam at the bottom. Continue until all the lasagne sheets and cheese mix are used.
Tip a little of the oil from the tomatoes in to the base of the baking dish and spread it to cover.
Lay the cannelloni on top with seal side at the bottom.
Pour over the tomato and oil mix.
Cover with foil and bake for an hour until the tomatoes are cooked and the cannelloni is hot all the way through.
Serve on its own or with a green salad.

Change it up and decide what you want to add to the cheese filling. Try chicken or Salomon or add asparagus and spinach.


Baked Lemon Cheesecake

500g cream, cheese room temperature
350g sour cream
2 teaspoons vanilla extract
Zest and juice of 1 large lemon
400g digestive biscuits
200g butter, mel
2 large eggs
2 tablespoons plain flour

Preheat the oven to 160°C and line a 22cm springform cake tin.
Blitz the biscuits in a food processor or with a rolling pin to breadcrumbs.
Pour over the melted butter and blitz or stir to coat all the crumbs.
Pour into the prepared tin and push down to flatten it so it’s even. Place in the fridge.
In a large bowl with a hand mixer, mix the cream cheese, sour cream, vanilla extract, plain flour, lemon zest and juice and eggs together until smooth and silky. Pour over the biscuit base.
Tap onto the work surface to make sure there are no air bubbles and bake for 1 hour.
Turn off the oven and leave the cheesecake in there to cool completely. Do not open the door as the cheesecake will crack.
Once cooled, cover and chill in the fridge for 4 hours.


Avgolemono Kotosoupa

1.5kg chicken
1litre water
3 tablespoons black peppercorns
2 onions, chopped in half, skin on
200g arborio rice or any shortgrain rice
2 large eggs
Juice of 1 large lemon

In a large saucepan add the whole chicken, onions and peppercorns.
Add the water making sure it covers the chicken.
Bring to the boil then reduce the heat and simmer for an hour or until the chicken falls apart when to try and lift it out.
Place the chicken in a separate bowl to cool and when it is cool enough to handle remove the meat from the bones and set aside.
Strain the stock through a muslin cloth and add the clear liquid into a clean saucepan with the rice.
Cook on medium heat for about 20 minutes, just until the rice is cooked.
Whisk together the 2 eggs and lemon juice in another bowl and add a ladle of the hot soup into it. Mix well and add a second ladle and mix. Pour into the soup pan and stir well. This will change the soup to a light lemon colour.
Place some chicken into your soup bowl and ladle the soup on top. Sprinkle with oregano and serve.


Greek Country Bread

Recipe from greekboston.com

1 cup wholemeal flour
1 pkt dried yeast
1 teaspoon sugar
2 cups plain flour
Olive oil
1 to 2 cups warm water
1 1/2 teaspoon salt

In a medium bowl, add 1/4 cup of the wholemeal flour, sugar, yeast and 1 cup of water. Mix together and leave until activated, you can leave it for up to an hour and a half if you want a more sour loaf.
In a stand mixer add the rest of the flours and salt, mix to combine.
Once the yeast is activated, add it to the mixer and using a dough hook mix for around 8 minutes (this can also be done by hand) until the dough becomes elastic and smooth. If the dough is dry add more water, I found I needed to as the mix was dry.
Oil a clean bowl and place the dough into it. Don’t with cling wrap and leave to rise until double it’s size. 2 hours was good.
Once the dough has risen, place on to a lightly floured surface and knead again to remove the air, do this by hand for a minute or two.
Shape into a round, add olive oil to your hands and coat the whole round. Cover and leave to rise again.
Once doubled in size, bake for 30 minutes at 205°C.


Roasted Pumpkin, Tomato, Garlic and Paprika soup.

500g pumpkin, sliced, skin on
10 medium vine tomatoes, halved
2 whole bulbs of fresh garlic, cut in half through the middle
4 teaspoons of smoked paprika
1.5 litre vegetable stock
Olive oil
Salt and pepper to taste
Pouring cream, optional

Garlic toast
Crusty bread
Garlic infused oil
Griddle pan

Preheat the oven to 160°C
Place the tomatoes, pumpkin and garlic bulbs in a large oven proof tray and bake until the pumpkin is soft and the garlic and tomatoes are cooked and soft.
Remove from the oven and leave to cool.
Once cooked, remove the pumpkin skin and squeeze out the roasted garlic and add to a deep saucepan with the tomatoes. Add the stock and paprika then blitz to a smooth consistency. I like the skins left on the tomatoes.

For the toast, simply slice the crusty bread, drizzle with the garlic infused olive oil and a sprinkle of salt flakes then griddle until it is crispy on both sides.

To serve

Add a drizzle of cream or if you want to impress, blitz a handful of fresh basil and some olive oil just enough to make a drizzle on top of the soup. You can also do the same auth a chilli and oil, it looks great and takes the soup to another level.
Enjoy 😋


Bao Buns

If I am making bao buns, I always use the same recipe as it has never failed me, I have tried others but they did not work as well and were more dense and not light and fluffy. This recipe is from Marian Grasby and it is a ripper of a recipe. It requires some patience as with any dough but it is very worth the wait.

360g plain flour
20g skim milk powder
4g baking powder
5g instant dry yeast
35g white sugar
35g veg oil plus extra for greasing the dough
200g warm water
14 squares of baking paper (approx 10 x 10cm)

Slow roasted pork belly
800g pork belly
1/4 cup salt
1/4 cup white sugar

Pulled pork
1.5 to 2kg shoulder or leg joint of pork

Finely sliced carrots
Spring onions, chopped diagonally
Hoisin sauce
Fresh coriander (optional)

To make the dough

In a large bowl add the flour, yeast, sugar, and skim milked powder. Mix to combine.
Mix the vegetable oil and water together , make a well in the centre of the dry ingredients and pour the liquid in.
Start to bring together with a wooden spoon and when a dough ball starts to form use your hands to bring it together.
Lightly flour the work surface and knead the dough for 7 to 10 minutes. You will know it is ready as it will be a lovely smooth and soft elastic consistency. If you press your finger lightly on the top it will bounce back.
Place it back in the bowl, cover with cling film and leave in a warm.place to rise for 2 hours or until doubled in size.

Once it has doubled in size, knock all the air out, place back onto the light floured work surface and knead again for another 5 minutes.
Roll into a circle that is 1cm thick and oil the top of the dough auth vegetable oil, this helps the bun open easily after steaming.
Use a 7cm cookie cutter and cut out the buns, re roll any spare dough, should make 14 buns. Make them bigger if you like.
Gently flip each circle in half and using a rolling pin gently roll over the top so the bun is smooth.
Place on one of the baking paper squares onto a large baking tray making sure they do not touch. Repeat this until all the dough has been used. Cover with cling wrap and leave to rise again for at least 30 minutes.

Steam for 12 minutes (I have a stream function on my oven but if you don’t simply use a steaming basket on top of a pan of simmering water)
Add fillings and devour.

Pulled pork
This is the easiest thing to do, simply place in a slow cooker (croc pot) on high as it is, no oil or seasoning and leave it alone. Cook until when you touch the meat it falls apart? That’s it. Then remove from the slow cooker, remove the fat and any string and using 2 forks shred the pork whilst it is still hot, it will fall apart.

Slow cooked pork belly
Add the sugar and salt together, mix well.
In a deep baking tray add the pork belly (I had to buy it ready sliced as no whole pieces were available, but I still had 800g) pour over the sugar and salt mixture coating both sides. Cover with cling film and place in the fridge overnight.
This creates a brine so in the morning the salt/sugar mix will be liquid.
Rinse off the pork belly and pat dry with paper towel.
Cover with foil and bake on 160°C for 3 to 4 hours until the meat is cooked and cuts easily.
Increased the heat and bake on 210•C to brown the meat.

I like crunchy pork belly and this recipe does not achieve that so I simply added my cooked pork belly slices onto skewers with the rind at the top, drizzled with oil and added ground rock salt and cooked until.the fat became crackle. I love the crunch to my bao buns!
Let me know how you get on, you will not be disappointed 😋😋😋😋😋


Crispy Lime and Chilli Tortillas with White Fish, Mango Salsa and Yoghurt, Coriander, Lemon and Mint Sauce.

Need a break from all that turkey? Are you looking for something light but tasty? Try this..Crispy Lime and Chilli Tortillas with White Fish, Mango Salsa and Yoghurt, Coriander, Lemon and Mint Sauce.Serves 22 medium lime/chilli tortillas cut into 4 pieces each
2 or 3 fillets of white fish
Butter (this was thyme and back pepper infused)
Mango salsa
3 large tablespoons full fat greek yoghurt
2 teaspoons chopped fresh mint
2 teaspoons chopped fresh coriander
1/2 fresh lemon, zest and juicePreheat the oven to 230°C, line 2 baking sheets with wax paper.
Add the white fish onto one tray and add the butter o top.
Add the chopped tortillas onto the other.
Place both trays into the oven and cool until the fish is cooked, but still translucent.
Keep an eye on the tortillas as they will crisp up and be ready first. Remove them and set aside whilst the fish finishes cooking.
To make the yoghurt sauce, simply mix the mint,coriander, yoghurt and lemon juice and zest together.
Once the fish is cooked, cut into pieces then build 😋
Crispy tortilla then salsa then fish the sauce. That’s it!
So quick and easy, this is such a light dinner or easy lunch that is sure to impress. Change it up by changing the tortillas flavour or use different fish.


Baileys Mousse Cake

1/3 cup baileys Irish cream
75g self raising flour
40g plain flour
100g butter
2 tablespoons cocoa powder
1 egg, lightly beaten
3 teaspoons powdered gelatine
70g dark chocolate (milk choc will produce a lighter colour but less flavour)
3 eggs, separated
300ml whipping cream
200g dark chocolate

Preheat the oven to 160°C and grease and line a 20cm spring form cake tin.
In a pan on low heat melt together the 70g dark chocolate, butter and sugar. Mix together until smooth then remove from heat and set aside to cool a little.

Sift the flours and cocoa powder into the melted chocolate mix add the beaten egg and stir to combine
Place into the prepared tin and smooth out to the edges, it will be a stodgy mix, don’t worry. Bake for 25 minutes then remove from the oven and cool.

To make the mousse

Place the baileys into a bowl and sprinkle the gelatine over the top. Use your finger to gently push the gelatine into the baileys don’t stir. Set aside.

Melt the 200g of chocolate in 20 seconds bursts until melted, stir until smooth and set aside to cool a little.
Mix the 3 egg yolks into the cooled chocolate until just combined.
Heat the baileys/gelatine in the microwave in 30 seconds bursts and stir with a fork until melted, twice will be enough. Cool a little.
Whisk the egg whites to soft peaks.
Once cooled a little , use a sieve and pour the baileys/gelatine mix into the egg and melted chocolate.
Stir well to combine now fold in the egg whites using a metal spoon.
Whip the cream to soft peaks and fold through.
Pour on top of the cooled base and place in the fridge for at least 6 hours to set.


Mango Salsa

This recipe is delicious, quick and easy to make. It goes with so many things from fish tacos to cold meats and the recipe is just a guide, add more or use less it’s up to you. Enjoy ❤

3 large mangoes, chopped
2 small or 1 large red onion, finely chopped
1 large lime, juice and zest
2 tablespoons fresh mint, chopped
2 tablespoons fresh coriander, chopped
2 red chillies, seeds removed and finely chopped

Mix everything together, serve, adjust to your taste, I love this salsa!!


Crispy Orange Chicken

1kg chicken breast, chopped into small pieces
1 cup cornstarch
2 eggs, whisked together
1/4 cup plain flour
1 tsp black pepper
1 tsp salt
1 spring onion, green stalk sliced
Canola oil for fryingOrange Sauce
1 cup fresh 100% Orange juice
1/4 cup light soy sauce
1 tsp chopped red chilli
1/4 cup white sugar
1/4 cup brown sugar
2 tsp minced garlic
1 tablespoons minced ginger
2 tablespoons rice wine vinegar
Zest of a large orange
1 tablespoon cornstarch
1 tablespoon water (you can use more if your sauce is not as thick as you want it)Method
To make the orange sauce add the Orange juice, soy sauce, orange zest, sugars, garlic, ginger and chilli into a saucepan and heat on medium. Mix the cornstarch and water together to form a liquid paste and add it to the saucepan. Cook for 5 to 7 minutes until the sugars dissolve and the sauce thickens. Set aside.
Mix together the cornstarch (1 cup) and plain flour, salt and pepper and mix well.
In batches, drop the chopped chicken into the beaten eggs then the flours mix until all the chicken is well coated.
In a wok or large frying pan, deep fry the chicken until it is golden brown and cooked through. Continue until all is cooked.
Pour the sauce over the crispy chicken and stir well to coat completely.
Serve with fluffy jasmine rice, sprinkle with sesame seeds and the sliced green spring onions.This is a beautiful and tasty dish that you will make again and again. It freezes really well too in an airtight container. If you have ordered this dish from the Chinese takeaway it will have been lighter in colour and have added msg. I use dark soy as I like how thick and obvious it is, you can use light soy, up to you, do out your way x❤


Vietnamese Fish Sauce Wings Pok Pok wings

Thanks to Pok Pok NYCIngredients
1.5kg chicken wings
1/4 cup fish sauce
1/3 cup caster sugar
3 cloves garlic , grated
Chopped fresh mint and coriander
Vegetarian oil for deep fryingMethod
Mix together the fish sauce, garlic and caster sugar in a large mixing bowl.
Add the chicken wings and mix in the marinade, using your hands is best.
Cover with cling wrap and place in the fridge for 4 hours, turning 2 or 3 times to coat all the wings.
Heat the oil in a deep fat fryer, or an air fryer works if you have one. Fry in batches for 10 minutes until cooked through and then drain on paper towel.
Place the remaining marinade into a small pan and heat until it thickens and becomes syrupy.
Place the cooked wings into a large bowl and pour over the syrupy marinade.
Toss to coat then place on a serving plate and sprinkle generously with the coriander and mint.