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Never let it be said that I don’t enjoy a challenge.

When British cooking appliance brand Belling, who’ve been helping families create tasty, nutritious meals since 1912, asked me if I fancied creating a superhero themed recipe as part of their latest campaign to get kids excited about cooking then of course I said yes.

Belling has actually created an entire recipe book of superhero themed recipes, which you can get completely free here. All of the recipes in the Belling campaign are healthy twists on foods linked to superhero films, including treats like rainbow smoothies inspired by Bruce Wayne’s smoothies in Batman Begins and the picnic sandwiches that Billy Batson enjoys in Shazam.

How hard could it be?

‘Not a problem,’ I said.

‘How about some Hulk themed ice cream sandwiches made with Hunka Hulka Burning Fudge ice cream?’ I said.

‘Excellent!’ Belling replied.

And there I was.

If you’re an Avengers fan then you may already have spotted the extra dimension to my challenge – the fact that Hunka Hulka Burning Fudge is actually a completely made up ice cream flavour. Here’s the Hulk tucking into it in Avengers: Endgame: View Post

Last weekend was Jon’s birthday*, and as everyone knows that the way to a man’s heart is through his stomach, and I needed some blog content, I thought I’d make him a TREAT. Thoughtful no?

I’ve never made millionaire’s shortbread before, and I only had one afternoon to do it in, but it’s one of his favourites and so I thought I’d give it a bash. TOP TIP: you really need more than one afternoon if you want to make proper millionaire’s shortbread where the caramel doesn’t ooze out of the sides as soon as you try to cut it.

Still, everyone knows it’s the thought that counts, and I kept some back to give them longer in the fridge so they’d look good in photos, so really it was an incredibly thoughtful gift and Jon should be very impressed with me.

I’m an absolute catch

Making millionaire’s shortbread isn’t actually that difficult, as long as you pay attention to the caramel, it’s just that it takes ages, because of the layers. Both the caramel and the chocolate took longer than I expected to go properly hard, so even though the caramel was set enough after a couple of hours to take the chocolate on top, the whole lot still wasn’t hard enough to slice five hours after I started. I would suggest making your millionaire’s shortbread the day before you want it, so that it can chill in the fridge overnight.

Otherwise, it’s a piece of cake, quite literally, so let’s get on with it. View Post

Up your pandemic baking game with this easy apple cake recipe

What is it about a global pandemic that means everyone rushes to make banana bread? I keep seeing memes about it on social media and I’m just as guilty of it, although in my defence I make a lot of banana bread virus or no virus, just because I buy bananas with good intentions but have never quite learned the habit of choosing fruit over Wotsits.

Overripe bananas are my nemesis.

I posted my never fail banana bread recipe only a few months ago in fact, before we were all confined to barracks. Good timing probably for all the frantic banana bread recipe Googling.

I thought I’d push myself outside of my pandemic comfort zone this weekend though, and have a go instead at an apple cake. I know right? SHOCK HORROR, talk about living life on the edge, it doesn’t get much more daring than this does it? This apple cake recipe comes from a book called Botanical Baking, which is full of beautiful recipes using edible flowers. It’s very Millenial Instagram user.

I’m confined to the house at the moment – halfway through 14 days of self-isolation – so I can’t exactly go foraging for edible flowers, but we do have a small apple tree in our garden, which grew from a pip that Belle planted when she was about two years old, so I thought I’d try my hand at the apple blossom cake.

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Do you remember last week how I expounded on the virtues of frozen herbs and showed you how to cook a cherry and thyme clafoutis?

(I KNOW! Cherry and THYME! Herbs in a dessert. I’m such a renegade. I should probably write a groundbreaking recipe book right now.)

It was because I’d just been to that Darégal cooking workshop and was all of a flutter about how frozen herbs were going to change my life. I’d basically decided, watching the Darégal chef make those amazing mussels in coconut milk, that from now on I was going to be the ultimate domestic goddess, conjuring up flavourful home cooked meals at least twice a day. It was only because I hadn’t had frozen herbs in my life until that point that I cooked so many chicken dippers. But now… now my freezer was full of chopped garlic and coriander and ginger and the world was my oyster.

CHANGE WAS COMING.

Okay, so I have cooked some chicken dippers since then, but Belle honestly does love them. She’s like a toddler really in many ways – give her a plate of chicken dippers, some ketchup and the TV remote and she’s happy.

I don’t think that you need to necessarily choose though between being a culinary herb wizard and eating chicken dippers. I’m a complex woman after all, I have LAYERS. Some days I’m a chicken dippers kind of a gal, other days I’m cooking myself a prawn and coconut curry for lunch just because I can.

And very nice it was too.

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Do you remember a while back when I had that revelation about frozen chopped onions? At the time I called it a ‘landmark in my culinary life’, which was a bold statement, but then judging by the tone of the rest of the post I was perhaps going through a bit of an intense time – there’s a slight manic quality to the way I try to get Belle involved in the risotto – perhaps frozen onions really did feel life changing?

It had come on the back of me discovering all of those unusual frozen foods I never knew existed, so I was probably still a bit hyped from that. One of the foods that made that list was frozen herbs, which is what I want to talk to you about today, so get comfy.

Picture the scene for a moment, if you will. You’re cooking a new recipe and it has a long list of ingredients – garlic, ginger, coriander maybe. You’re feeling unusually enthusiastic about cooking so you embrace it and buy a packet of fresh coriander. Maybe you get carried away and buy one of the more expensive plants, thinking it’s just what you need to inspire you to cook fresh curries every day.

‘This coriander plant is going to change my life,’ you think to yourself, ‘who knows what kind of person I can be with this on my kitchen windowsill! It will be like the frozen onions all over again!’

Fast forward a week and you’re eating chicken dippers and chucking the dead coriander plant in the bin, or scrapping the coriander mush out of the vegetable drawer of the fridge. Ah well. Next time.

Great news for you my culinary friend! You don’t have to be that person any more. You don’t have to skip over the herbs in recipes because of the shame of that moment in the future – you CAN have your coriander and eat it! You just need to buy FROZEN HERBS.

I had this frozen onion style moment of inspiration at a cooking even I went to last week with a French company called Darégal, who are the world experts in culinary herbs. You probably won’t have heard of them, and you don’t need to look out for them in the freezer section as in the UK they provide herbs to restaurants, manufacturers and supermarkets to use in their own meals and products, rather than being their own consumer brand. Go into pretty much any supermarket – Iceland, Sainsbury’s, Tesco, Asda or M&S – and their frozen herbs with have come from Darégal.

They also make frozen garlic, chilli and ginger – all things that I end up either skipping in recipes because I can’t be faffed, or chucking away loads of a week later.

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One of my favourite times of the week is a weekend morning, when Belle is still asleep and I’m alone with the cats, pottering.

Pottering is great isn’t it? I get the Archers omnibus on and I potter about doing all the crappy jobs I’ve been putting off for weeks like recharging the hoover battery and finally dealing with the Christmas tree on the back patio. (This one is currently aspirational.)

This weekend I potted up the avocado stone I’ve FINALLY managed to get to sprout after about eight failed attempts over the course of several years, which was very satisfying, and then to balance it out I threw away two other dead plants. That’s the circle of life for you, right there.

I also like to do a bit of light cooking when I’m pottering – something that I can nibble while I do my jobs. One of my favourite things to make is my ‘whatever’s in the fridge frittatas‘, partly because they’re tasty but also because it’s a useful way to clean out the fridge, which is another one of my favourite pottering pastimes.

This weekend, once the avocado stone was settled in, I thought I’d make some frittatas as a way to use up the cauliflower I’d had in the fridge for ages. I bought it with good intentions but you know, sometimes it’s hard to get around to eating a whole cauliflower, however positive you may feel about it at the time. I had a similar situation going on with a bag of spinach, which I’d bought to stir into a sweet potato curry that never happened, so that went in too.

On reflection, I think they needed something sweeter to balance the flavours a bit better, (I dipped them in BBQ sauce, which wasn’t ideal), so in the recipe I’ve added the option of peas or cherry tomatoes, which I think would lift the frittatas nicely. View Post

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If you ever find yourself wanting to impress a group of new friends I can recommend doing it through the medium of bread pudding.

I first made a variant of this bread pudding recipe on a writing course about a year and a half ago and I don’t think I’d be exaggerating if I said that for most people it was the highlight of the week. Okay, I’m exaggerating a bit, but it was VERY good. The bread soaks up the custard and something happens that I think must be actual magic – it’s moist and sweet and tastes of heaven.

The original version doesn’t have any fruit, and goes in a lot heavier on the sugar and butter topping, but as I was trying to create a reduced sugar bread pudding I cut back on this and added peaches and raspberries for sweetness instead. I think it’s better than the original, if that’s even possible. View Post