Archives for category: lunch/snacks

This soup is so delicious!  In Scotland we like to dunk about 4 slices of bread in the biggest bowl of soup you can get and slam it down quick without even tasting it!  Its kinda a tradition! lol .  With this soup – too much can be too filling because of the cream. We like a medium sized portion with a nice warm crusty roll or baguette – go ahead and add to the richness by putting butter on your roll and watch it melt with the heat – its DEVINE!

  • 1 kg pumpkin – deseeded, peeled and cubed – or you could use butternut squash
  • 2 onions chopped finely – I used 3 because they were really small
  • 3 tbsp olive oil
  • 700 mls Vegetable stock (or chicken) – I used 2 knorr vegetable cubes
  • 6 dashes of tabasco sauce
  • level teaspoon of chilli flakes
  • 150 mls double cream
  • salt and pepper
  1. Fry the onions in the oil in your soup pot until soft but not brown
  2. Add the pumpkin and fry until it changes colour – like almost golden (lighter)
  3. Add the stock, tabasco and chilli, bring to the boil and simmer for about ten minutes – the pumpkin should be soft by then
  4. Add the cream, bring back to the boil then blitz with a handblender – then serve – I however like to let it cool and put it in the fridge for a while to let all the flavours intensify, then take out and reheat what I need.

Enjoy x


Hellooooo!  Well its been a while!  I keep taking photos of my food in preparation and then forget to take a photo once its cooked!  So not too many blogs from me. 

Anyways I have been busy all morning – I have made K’s Carrot and Onion Soup –  and prepared my dinner for tonight Pancetta and Spinach Chicken Roulade – which I will post later, and I made these superb cupcakes with my leftover ingredients.  (I also had spinach frittata on Friday and STILL have spinach leftover!).

I see these savoury cupcakes all the time but I visited Memoirs Of An Amateur Cook’s blog – and found this beautiful recipe –

These grabbed my attention because most savoury cupcakes have flour added but not these.  The recipe is on Sarahs blog – so go visit – the only difference was that I added leftover pancetta x 6 strips and leftover spinach 3 big handfuls and a third of a large onion instead of chorizo and asparagus.  I also omitted one egg so only added 5 – I dropped  my last egg! lol  Heres a photo once prepped!

And heres a close up so you can see the ingredients better

And here they are straight out the oven

And heres another close up – I now realise that I should have used large eggs and 6 of them!  Sarahs recipe did say fill to almost the top – but I didnt do that – When I took them out the oven I could see them deflating before my eyes! lol

These were the most tastiest savoury cupcakes ever and a pleasant change in texture.  I will defo make again and this was just using leftovers!  The minute they came out the oven myself and my family devoured them!  I would make them again and use in a summer picnic or banquet when having friends and family over. 

Thank you Sarah! x

Ok so Gordon Ramsey posted a recipe in BBC Good Food – I tried my best to follow it but I didnt have all the ingredients and I remember trying to find madeira wine vinegar and cloves in Tesco and it didnt happen.  A friend gave me some cloves and I made it K’s way! lol

In my opinion it tasted too sweet – but my diners assured me it was the best they had ever had!


  1. Unsmoked, boneless gammon joint – mines was 2.8kgs
  2. Carrot and leek chopped
  3. 1 cinnamon stick
  4. Pepper
  5. 25 whole cloves for studding


  1. 200g demerara sugar
  2. 25ml white wine vinegar
  3. 100ml of stock from the pot
  4. 250g honey



  • Put the gammon in a large pot and cover with water, add the carrot, leek, cinnamon stick and pepper and simmer for 3 hours (adjust to suit the weight of your gammon)
  • Have a kettle of boiling water on standby and top up the pot throughout the cooking time
  • After 3 hours take ham out the liquid and let it cool for a little while whilst your oven preheats to 170* and you make the glaze
  • Glaze – put sugar, stock, vinegar and stock in a pot and bring to boil.  Add honey, bring to boil then remove from heat
  • Score the fat in a criss cross pattern and then stud cloves all over the ham
  • Pour half of the glaze over the fat of the ham, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes.
  • Turn the pan around a few times during cooking, so the fat colours evenly, and keep basting. Remove from the oven and allow to rest for 15 mins before carving. 

Enjoy x

We had Easter lunch – ok so it was a day early due to the fact that there was alcohol involved and my husband didnt want to drink the day before he goes to work.  Acceptable I’d say.  So we had the lunch yesterday (Saturday) and today we are having leftovers (YUM! Perfect for a hangover). 


This is what we had –










So we had – Gammon joint, rosemary and garlic chicken drumsticks, homemade yorkshire puddings, vegetables to suit both meats, stuffing, potato and leek bake, croquettes and rosemary and garlic gravy…mmm   Did I forget anything? lol

At the end of this I was like …’PHEW’!  I was shattered – believe it or not! lol  I planned lunch for 3pm then changed it to 4pm.  ‘Lunch’ was served at……….7pm! lol  Everyone was sooooo hungry and getting so drunk because I warned them all not to eat anything cos I had a BIG lunch planned! lol  Never mind – everyone laughed, everyone enjoyed and had seconds. 

I am going to post how to make all these yummy dishes later in the week.


Enjoy looking x
















I make frittatas all the time!  My family love them.  Its so quick, easy and cheap to make them!  My secret key ingredient is ‘Garlicky Stuff’!  Basically its garlic, parsley and olive oil.  I blend all 3 together and add to my frittatas.  I never used to make frittatas but since I discovered this garlicky stuff – I make them all the time.  I usually use leftovers or stuff thats going out of date soon or vegetables that are just about to go off. 

The difference between an omelette and a frittata is that the filling for an omelette sits on the top of the egg mixture and then its flipped in half – the filling for a frittata is mixed through the egg mixture 😉  You learn something new everyday!


  1. Eggs!  Now – I usually use about 7 or 8 small ones but you can use as many as you want – if depends on the size of your pan too – cos you want this frittata to be ‘taller’ than an omelette that you havent flipped in half yet.
  2. Milk – I would say half a cup to 3/4 of a cup
  3. 3 slices of smoked bacon or half a smoked sausage – (cos thats what I had left over) – slice into smallish pieces (is smallish a word? lol)
  4. half a red onion thinly sliced or white onion or some shallots or spring onions – you decide!
  5. handful or 2 of frozen, sliced mixed peppers
  6. Garlicky stuff – judge for yourself – I like about 6 dessert spoons of the stuff! (See above on how to make!)
  7. Cheese – any kind – as much/less as you like


  • Put half the garlicky stuff in a frying pan and put on a medium heat
  • Add peppers, onion, ham and fry until cooked
  • Mix eggs and milk and then pour into frying pan
  • Mix through half the cheese and start bringing the edges of the frittata to the centre as it cooks – dont do this too often as all the filling will end up in the middle – move the filling around evenly and add more garlicky stuff if you want!
  • Once almost cooked – top with more or little cheese and then put into a pre heated oven (say – 200 degrees C) until cheese is brown/bubbling
  • Slide onto a plate and then START EATING!

I use ‘Garlicky Stuff’ with everything!  I will post a recipe and photo soon 🙂

Enjoy x

SORRY!  I am not the best at taking photos of food – but I aim to get better! 🙂