Cream cheese on toast with strawberries, honey and granola

I was suitably envious when I saw the lovely Vikki Chowney posted a delicious breakfast dish and had to try it.

Here’s my version:


  • Griddled bread – we used a french baguette and toasted it with a little butter on both sides
  • Once toasted, spread some cream cheese or ricotta
  • Slice strawberries on top
  • Add a generous sprinkle of Granola – Lizi’s granola is super tasty
  • Drizzle of honey on top

Vikki’s recipe used ricotta and orange marmalade but I didn’t have either so used cream cheese.

This toast has it all: crunchy bread, creamy cheese, sweet strawberries, luscious honey, and crunchy granola to round it all off.

Bon appetit!


Banana bread

IMG_9144Every house has bananas that have gone ripe…I hate throwing food like that away so always make a banana loaf when the bananas have become ripe. It’s hard to find a recipe that doesn’t have too much sugar so I used the BBC Good Food one and combined with a few extra ingredients to make it tastier so we can all enjoy…

  • 225g plain flour
  • 100g caster sugar
  • 100g soft margarine
  • 2 eggs
  • 2-3 ripe bananas
  • Chopped almonds
  • 2 spoons of honey
  • 3 tsp of baking powder


  1. Preheat oven to 180 degrees. Butter or line with baking parchment a cake tin – any is fine
  2. Put flour, sugar, honey, margarine and eggs into a bowl. Blend with wooden spoon or whisk until well mixed.
  3. Peel the bananas and mash. Stir into flour mixture with the baking powder and almonds.
  4. Put into prepared tin, and bake for 1 hour. If necessary cover with foil to prevent burning. Test with a skewer to see if the cake is done. Turn out onto wire rack to cool a little before cutting.
  5. Stores well for 2-3 days or longer, sealed, in the fridge.

Hello Fresh – fresh ingredients and new recipes delivered

December has been a whirlwind month – from planning and organising Reya’s first birthday party – more to come on that later to Christmas lunches, work and packing for Kenya, I haven’t had a chance to sit down! All fun and games prepping for quiet time in January and a well-deserve break!

I’ve also run out of inspiration for new recipes, flicking through recipe books trying to find something that appeals is hard when you don’t know what it will taste like!! One of my closest friends told me about HelloFresh – a new and revolutionary way to cook: the company sends weekly boxes of fresh vegetables (or meat), condiments, seasoning and recipes to make something new. It’s such a clever idea and with the discount our box of three meals was only £11.

The recipes I made were:

  • WIld mushrooom risotto
  • Honey Roasted Autumnal Penne with Smoked Gouda

They were really easy to follow with clear instructions of how to make them and how long it will take. I have to say my recipes took longer but maybe I was cooking them slower than meant to. I’d say it’s a great Sunday afternoon lazy cooking session – the meals came out well and I’d say it’s worth having the boxes delivered. I was able to try out new recipes easily with all the ingredients at my fingertips.

Can’t wait to try another box in the new year!

Malteser cake

So the plan was to make tiramisu for a family dinner but seeing as it had to be made the night before and we had gone out to a friend’s registry wedding dinner and didn’t have all the ingredients, I needed to find a quick but delish recipe for a desert.

So on Sat morning inspiration struck whilst watching Lorraine Pascale’s Fast, Fresh and Easy Food where she made this amazingly easy Malteser cake with an all-in-one sponge making it easy to make. Sticking on the Maltesers takes time, but gives it the crunch!

Prep time: 15 mins, plus 25 mins baking and 25 mins to cool and 20 mins to decorate.

    • 150g really soft butter
    • 250g  caster sugar
    • 150g self-raising flour
    • 125m sour cream
    • 4 medium eggs (at room temperature)
    • 50g cocoa powder
    • 1 tsp baking powder
    • pinch of salt
    • vanilla essence
  • 100g milk chocolate
  • 550g icing sugar
  • 250g soft butter
  • 2 tbsp milk
  • Maltesers to decorate
  1. Preheat the oven to 180C and grease 2 x 20cm loose-bottomed sandwich cake tins with a little butter, line the bottoms with baking paper. Mix together: butter, sugar, flour, sour cream, eggs, cocoa powder, baking powder, salt, vanilla essence to give a smooth, soft mixture.
  2. Divide between the cake tins place in the oven for 25-30 minutes. Insert a knife into the middle to check if the cakes are baked. Remove from the oven and leave to cool in the tins for a few minutes before carefully removing and leaving to cool completely for 25 mins.
  3. When the cakes are cool, make the buttercream. Melt the chocolate and add to sifted icing sugar, milk and butter until it is really light and fluffy. Spread the buttercream all over the cakes and in the middle of the two so it is completely covered.
  4. Once you have covered the cake, take the Maltesers and stick them all over the cake. Take to the table to serve!