Mac and cheese

Hello everyone and welcome back to my blog! Before we start I would like to say a big thank you to Overworked and Underpaid Professors for giving me a like and for following me. And without further ado let’s get started!!

Mac and cheese –

As the summer months are ending and the weather is becoming colder I thought it would be a good idea to give you all my ultimate and super easy Mac and cheese recipe. Enjoy!!

The Ultimate easy Mac and cheese


900ml milk

450g macaroni pasta

200g grated cheddar cheese


  1. In a large pot, boil the milk.
  2. Add the pasta and stir until the pasta is cooked.
  3. Turn off the heat, then add the cheese.!
  4. ENJOY!!

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Hello everyone and welcome back to my blog! Let’s get started!!

Brownies –

Brownies are delicious chocolatey, fudgy squares of delight. I love brownies and have made a few posts on this blog about them, such as my post on ice cream in which I give you my favourite chocolate brownie ice cream recipe. Below is my best brownie recipes to make this summer.

The best brownies ever


120g butter

200g dark chocolate (70% cocoa)

175g brown sugar

3 eggs

150g plain flour

half tsp vanilla extract

butter for greasing


  1. In a microwave safe bowl melt the chocolate and butter together in a microwave.
  2. Mix until combined.
  3. Add in the sugar and vanilla and stir.
  4. Add the eggs and mix until combined.
  5. Sift in the flour and fold in with a spatula.
  6. Line a baking tin with greaseproof paper and grease that with butter.
  7. Pour in the mix and bake for 35-40 mins at 180°C.
  8. ENJOY!!

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Summer Potluck

Hello everyone and welcome back to my blog! Before we start I would like to say a big thank you to ellyvegas1, rey and lyn and CookingWithoutLimits for giving me a like. And without further ado let’s get started!!

Summer Potluck –

Summer is one of the best times of the year where you can spend time with family and friends and connect to other people with food. I love having a summer potluck and inviting friends and family over. Below are my favourite summer potluck foods which I hope you will enjoy.

Smoothie Pops –


1 cup strawberries

1 cup blueberries

1 tsp natural yoghurt

1 frozen banana, peeled


  1. In a blender blend the blueberries, strawberries, frozen banana and yoghurt together.
  2. In a popsicle mold with six slots, fill the molds up to the top with smoothie.
  3. Freeze for 3 hours.
  4. ENJOY!!

Buttermilk marinated fried chicken


350ml buttermilk

4 chicken wings

4 chicken drumsticks

Salt and Pepper

2 egg yolks

200g breadcrumbs


  1. Pour the buttermilk into a bowl and add salt and pepper.
  2. Add in the wings and drumsticks and leave to chill for an hour.
  3. In a bowl mix the egg yolks and in another bowl put in the breadcrumbs.
  4. Coat the wings and drumsticks in the egg yolk then the breadcrumbs.
  5. Heat oil in a large saucepan and fry until cooked, crispy and golden.
  6. ENJOY!!

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Healthy alternatives to unhealthy foods

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Healthy alternatives to unhealthy foods –

Today I will be showing you how to make healthy alternatives out of unhealthy foods. Picture a packet of potato crisps and an ice cream. Below are two recipes which I hope you will enjoy.

Kale chips (instead of potato chips)


1 bunch kale


  1. Remove the leaves from the stems of the kale.
  2. Chop the leaves into small pieces and set on a baking tray.
  3. Bake the chips for 10-15 mins at 180°C.
  4. ENJOY!!

Frozen banana (instead of ice cream) –


1 banana

75g dark chocolate


  1. Melt the chocolate in a microwave
  2. Put a popsicle stick through the bottom of a peeled banana
  3. Dip the banana in the chocolate
  4. Freeze the banana for 2 hours
  5. ENJOY!!

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Hello everyone and welcome back to my blog!! Before we start I would like to say a big thank you to icecreamagazine for giving me a like. And without further ado let’s get started!!

Pasta –

Pasta is simple yet delectable. It is a beautiful Italian food and I love it. There are many different types, all equally tasty. I have three favourite types and those are Gnocchi, Ravioli and Farfalle.B are two of my favourite pasta recipes which I hope you will enjoy.

Chicken Alfredo Penne –

1 cooked sausage

2 cloves garlic chopped

2 chicken breasts chopped

3 tbsp olive oil

480ml heavy cream

400g cooked penne pasta

1 cup of grated parmesan cheese

A pinch of parsley

  1. Heat oil in a large pot over high heat.
  2. Cook the garlic, sausage and chicken.
  3. Add the cream and bring to a boil.
  4. Add the pasta and stir.
  5. Add the parmesan and stir until the cheese has melted.
  6. ENJOY!!

Simple Spaghetti –

225g spaghetti

2 tbsp extra virgin olive oil

3 cloves garlic chopped

A pinch of salt and fresh parsley

  1. Bring a medium pot of salted water to a boil. Cook the pasta according to package instructions. Save 50ml of pasta water, then drain.
  2. Add the olive oil and garlic to a pan. Turn the heat to medium and slowly heat up until the garlic is lightly colored, about 3 minutes.
  3. Add the pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Season with salt and pepper.
  4. ENJOY!!

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Hello everyone and welcome back to my blog. And without further ado, let’s get started!!

Pancakes –

Pancakes are my favourite breakfast treat to have when I am with my family or friends. There are so many delectable types!! My favourite type of pancake is either crepes or very fluffy pancakes. Below is my favourite recipe to make the fluffiest pancakes.

The fluffiest pancakes –


600g plain, white flour (sifted)

4 tbsp baking powder

950ml warm milk

3 egg yolks

175ml melted butter

4 whites

  1. Mix the flour and baking powder together in a bowl using a whisk.
  2. In a separate bowl mix together the milk, egg yolks and melted butter.
  3. In another bowl, whisk the egg whites until creamy using an electric hand mixer.
  4. Add the milk egg and butter mixture to the flour mixture and mix until combined.
  5. Add the egg whites and mix until combined.
  6. Add two measuring cups to a pan on low heat and cook until golden.
  7. Repeat until the mixture is finished.
  8. ENJOY!!!

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Hello everyone and welcome back to my blog! Before we start I would like to say a big thank you to icecreamagazine for giving me a like. I also have a request to all of you and that is: Please can you post a certain thing you would like me to cook (e.g onion rings) and I will make one of my recipes for that thing. The reason I ask is because I would like to get my subscribers more involved in this blog. And without further ado, let’s get started.

Lasagna –

Lasagna is an Italian delicacy which consists of layers of pasta filled with meat and vegetables. Personally it is one of my favourite dishes and one that I love cooking at home. Below is my favourite lasagna recipe which I hope you will enjoy cooking.

Cheesy Chicken Lasagna –


3 chicken breasts (seasoned)

250 g breadcrumbs (you may not use it all)

3 egg yolks (you may not use them all)

300g ricotta

1 egg

A jar of marinara sauce

Lasagna Noodles

Preheat an oven to 180°C

Season the chicken breasts with salt and pepper.

Mix together the 3 egg yolks in a baking tray and put the breadcrumbs in another tray.

Cover the breasts in egg yolk then breadcrumbs and pan fry them in olive oil until cooked.

In a separate bowl mix together 1 egg and the ricotta with a whisk until creamy.

Put a small layer of marinara sauce on the bottom of a baking tray and on top of the marinara add a layer of Lasagna Noodles.

Then add a layer of the ricotta mixture.

The add the 3 chicken breasts.

Then add layers of marinara, noodles and ricotta mixture until the tray is full.

Bake for 45-60 mins in the oven.


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Hello everyone and welcome back to my blog!! Before I would like to say a big thank you to Donald Mackenzie for giving me a like. And without further ado, let’s get started!!

Potatoes –

In my opinion, potatoes are one of the most useful foods as there are many different types and ways to cook them. Personally I love chips but I am partial to a jacket potato once in a while. Below are 2 of my favourite recipes which I hope you will enjoy!!!

Cheesy Ranch Dressing Potatoes –


9 potatoes

Half a cup of ranch dressing

Quarter tsp salt

Half tsp pepper

A handful of grated cheddar cheese

  1. Chop the potatoes into small chunks. (Peeling them is optional)
  2. Boil for 10 minutes.
  3. Drain the potatoes and put in a bowl.
  4. Add the ranch dressing, salt and pepper.
  5. Put the potatoes into a baking tray and bake for 30-35 mins at 200°C.6
  6. Garnish with grated cheese and ENJOY!!

Potato sticks –

3 cooked russet potatoes

2 tbsp sour cream

25g green bell pepper

25g chopped pancetta

100g breadcrumbs

2 egg yolks

Salt and Pepper

  1. Chop the russet potatoes and put them in a large bowl.
  2. Add the pancetta, sour cream and green pepper. Season as wanted with salt and pepper.
  3. Mash the mixture using a potato masher.
  4. Shape the mixture into balls then sticks about the size of your index finger.
  5. Dip in the egg yolk the breadcrumbs and bake for 15 mins at 200°C.
  6. ENJOY!!

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Ice Cream

Hello everyone and welcome back to my blog. Before we start I would like to say a big thank you to loseweightmotv8 for liking my post on healthy eating and for following me. And without further ado, let’s get started!!

Ice Cream –

Ice cream is something that nearly everybody loves. It is a cold sweet and delicious food which is generally eaten during Summer months or in hot countries. It has a smooth creamy taste and can be flavoured with many things. My favourite ice cream flavours are: Chocolate, Cookie Dough, Salted Caramel and Vanilla. What are yours??? Let me know in the comments section. Below are 2 of my favourite ice cream recipes which I hope you will enjoy making.

Cookies and Cream Ice Cream-


500ml of heavy cream

425ml Condensed milk

12 Oreos (chopped into pieces)

  1. Combine the heavy cream and condensed milk in a bowl using an electric mixer until soft and creamy.
  2. Add in the chopped Oreos and fold them into the mixture using a spatula.
  3. Pour the mixture into a disposable aluminium tray.
  4. Freeze for 3-4 hours.
  5. ENJOY!

Chocolate Brownie Ice Cream –

500ml whipped cream

425ml condensed milk

3 tbsp cocoa powder

225g brownie bites

  1. Combine the whipped cream, condensed milk and cocoa powder in a bowl using an electric hand mixer.
  2. Add in the brownie bites and fold them in using a spatula.
  3. Freeze for 3-4 hours in an disposable aluminium tray.
  4. ENJOY!!!

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Hello everyone and welcome back to my blog! This time I will be showing you some brilliant baking recipes such as cakes, pies and tarts for all the family to enjoy. But firstly, I would like to say a big thank you to Christine Diamente, Louise Harper, The Flavor Smasher, rachelmankowitz, agnieskaweiner and MoonPixlarPW for giving me a like and a massive thank you to Louise Harper, agnieskaweiner, MoonPixlarPW and The Flavor Smasher for following me.

Now, everyone loves a good cake, tart or pie for pudding or for events such as birthdays or eating at a restaurant. Below are some delicious baking recipes which I hope that you will enjoy making and eating at home.

Honey cake – 


  • 170g/6oz clear honey
  • 140g/5oz butter
  • 85g/3oz light muscovado sugar
  • 2 eggs, beaten
  • 200g/7oz self raising flour, sieved
  • water

For the icing

  • 55g/2oz icing sugar 
  • 1 tbsp clear honey
  • hot water


  1. Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
  2. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
  3. Remove from the heat and mix in the eggs and flour.
  4. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
  5. Cool slightly in the tin before turning out onto a wire rack.
  6. While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.

Easy chocolate cake – 


For the cake

  • 225g/8oz plain flour
  • 350g/12½oz caster sugar 85g/3oz cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 free-range eggs
  • 250ml/9fl oz milk
  • 125ml/4½fl oz vegetable oil 
  • 2 tsp vanilla extract
  • 250ml/9fl oz boiling water

For the chocolate icing

  • 200g/7oz plain chocolate
  • 200ml/7fl oz double cream


  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
  2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  4. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
  6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.
  7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
  8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Perfect apple pie – 


For the filling

  • 5oz golden caster sugar, plus 1 tbsp for sprinkling
  • 1 tsp ground cinnamon
  • 2 tbsp cornflour
  • 600g/1lb 5oz Bramley cooking apples, peeled, cored, sliced

For the pastry

  • 400g/14oz plain flour, plus extra rolling
  • 2 tbsp caster sugar
  • 1 lemon, zest only
  • 250g/10oz cold butter, cut into cubes
  • 1 free-range eggs, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze


  1. For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.
  2. Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5-7cm/2-3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.
  3. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the fridge for a few minutes.
  4. Preheat the oven to 200C/180 (fan)/Gas 6. Place a baking tray into the oven to preheat.
  5. For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples.
  6. Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg.
  7. Roll out the reserved ball of pastry. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife. Glaze the top with beaten egg.
  8. Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or golden-brown all over and the apples are tender.

Banoffee pie – 


For the base

  • 75g/3oz unsalted butter
  • 200g/7oz digestive biscuits

For the caramel filling

  • 150g/5½oz light muscovado or soft brown sugar
  • 150g/5½oz unsalted butter
  • 1 x 397g can condensed milk
  • pinch sea salt flakes

For the topping

  • 2 ripe bananas
  • 150ml/¼ pt double or whipping cream
  • 100g/3½oz bar milk chocolate, grated


  1. Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor.
  2. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm.
  3. While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together.
  4. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat.
  5. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely.
  6. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas.
  7. Grate the chocolate over the top of the pie.
  8. Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve.

Warm treacle tart with softly whipped cream – 


For the pastry case

  • butter, for greasing
  • plain flour, for dusting
  • 500g/1lb 2oz ready-made sweet pastry

For the filling

  • 400ml/14fl oz golden syrup
  • 125g/4½oz fresh breadcrumbs
  • 2 free-range eggs, lightly beaten
  • 1 lemon, zest and juice

To serve

  • 150ml/5fl oz double cream, lightly whipped
  • fresh mint sprigs


  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the pastry case, lightly grease a 25cm/10in loose-bottomed tart tin.
  3. On a lightly floured surface, roll out the pastry and use to line the tart tin.
  4. Cover the pastry with cling film and place into the fridge to rest for 15 minutes.
  5. Remove the pastry from the fridge and remove the cling film. Line the pastry case with greaseproof paper and fill with baking beans.
  6. Transfer to the oven and bake for 10-15 minutes.
  7. Remove the pastry case from the oven and remove the greaseproof paper and baking beans. Return to the oven for a further 3-5 minutes.
  8. Remove the pastry case from the oven and lower the oven temperature to 140C/275F/Gas 1.
  9. For the filling, place the golden syrup, breadcrumbs, beaten eggs and lemon juice and zest into a bowl and mix well.
  10. Pour the filling mixture into the tart case, transfer to the oven and bake for 50 minutes-1 hour, or until golden-brown. Remove from the oven and allow to cool slightly.
  11. To serve, place slices of the tart onto serving plates with a dollop of whipped cream and fresh mint, to garnish.

Lemon and mascarpone tart – 


  • 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry)

For the filling

  • 300g/10½oz mascarpone
  • 300g/10½oz caster sugar
  • 6 lemons, juice and zest
  • 6 free-range eggs, plus 6 free-range eggs yolks

For the raspberry champagne sauce

  • 175g/6oz caster sugar 
  • 150ml/5½fl oz champagne
  • 200g/7oz fresh raspberries

To serve

  • icing sugar
  • raspberries
  • whipped cream


  1. Preheat the oven to 180C/350F/Gas 4.
  2. Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth.
  3. Beat in the eggs and egg yolks until well combined.
  4. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge.
  5. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.
  6. Blend the sauce in a blender until smooth, then pass through a sieve.
  7. To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).
  8. Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream.