Spicy pumpkin & date muffins

March 21 2017
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Spicy pumpkin muffins l a splash of vanilla

I know, I sound like a complete knob asking people to use organic stoneground unbleached freshly milled plain flour but the reason for that is that I accidently purchased some online, thinking it was just regular old plain flour.

Anyway, if you manage to get your hands on it, it’s a lovely, healthy flour which I recommend for rustic muffins/loaf/cake type things (you wouldn’t make a sponge cake or cuppies with it).  These autumn inspired muffins turned out soft and fluffy, gorgeous with butter and a cup of tea for breakfast this morning.

In saying all that, you can use whatever flour you like but I’d replace some of it with some wheat germ just to up the health factor a bit.

Spicy pumpkin muffins l a splash of vanilla

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Baked gnocchi, meatball & mozzarella bake

January 13 2017
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gnocchi-meatball-bake2

I think I must be quite mad because I made this on new year’s day for new year’s dinner – one of the hottest nights of the year quite possibly!  Anyway, obviously something stuffed full of meatballs, gnocchi, cherry toms and cheese baked in the oven is going to be wonderfully decadent.  We added a crusty baguette with lashings of butter and pretended it was autumn (thank god for air con).

Gnocchi meatball bake l a splash of vanilla

gnocchi-meatball-bake3
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Mini zucchini & bacon quiches

December 31 2016
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mini quiche l a splash of vanilla

These are brilliant and so easy to make – I just made a bunch for new year’s to have with drinks.  You could easily add different flavours to your liking (chilli & sweetcorn, feta and roast pumpkin, just for example).

You can store them in the fridge for a few days for lunches too.

mini quiche l a splash of vanilla
mini quiche l a splash of vanilla
mini quiche l a splash of vanilla

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Stove top vanilla bean rice pudding

December 28 2016
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Rice pudding l a splash of vanilla

Rice pudding is one of those comfort desserts I love, yet I’ve never been able to find a decent recipe until today. This turned out creamy and lush and full of childhood cinnamon and vanilla flavours – if you really wanted to turn it up a notch, you could replace 1 cup of the milk with heavy whipping cream, as per the original recipe.

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