Lemon & Blueberry Madeleines

Today I thought I would share one of my favourites, classic Madeleines. But with a twist- I love putting my own take and twist on any recipe! These Madeleines combine my two favourite flavour combo’s, lemon and blueberry and it makes a delicious mid-week treat and the perfect Spring recipe! They’re light, super buttery and they’re bursting with fresh blueberries and zingy lemony goodness! One is never enough and I LOVE the recipe so much I sometimes eat them for breakfast! So enjoy the recipe and I hope everyone’s having a great week!

lemon blueberry madeleines

lemon madeleines

(Makes 24 Madeleines)


3 large free-range eggs

130g of caster sugar

200g of unsalted butter, melted and cooled

200g of self-raising flour

60ml of milk

Zest of 1 large unwaxed lemon

1 small punnet of fresh blueberries

madelines blue


1. Whisk the eggs and sugar until light and frothy. Then add the melted and cooled butter and whisk to fully incorporate.

2. Now add the flour, milk and the lemon zest. Mix until you have a really thick and smooth mixture. Then cover and place in the fridge for at least an hour or overnight to thicken.

3. When ready to bake, grease your Madeleine tin with a little butter if it’s not a non-stick tin. 

4. Place about a tablespoon of the mixture into each of the shells, then press about 2-3 blueberries into each.

5. Bake for 5 minutes at 190 degrees C Fan, then turn the oven off for a minute- this is where the Madeleines get their signature peaks. Then after a minute, turn the oven back on and turn the temperature down to 160 degrees C Fan, cook for a further 5 minutes until lightly golden.

Allow to cool in the tins for a minute, then remove and finish cooling on a wire rack. Before devouring, dust with a little icing sugar and then dig in & enjoy!

lemon blue made

How moorish are these? I’ve been known to eat these with lots of whipped cream- who can blame me? Whipped cream and Madeleines go deliciously well together! madeleines

madeleines at home  c

Thanks for reading!



Spaghetti with Courgettes, Chilli, Lemon & Garlic

I will use any excuse to eat pasta for dinner every night of the week. When I was on holiday in Sardinia, we ate pasta every single night- no joke! I think pasta is amazing, it’s extremely versatile and you can combine so many different amazing flavours into one dish. This has to be my favourite pasta dish and it’s certainly a firm favourite. It really is as good as it sounds and couldn’t be simpler to make and is my go-to quick dinner recipe. If you follow me on twitter, you may have seen me share a photo of some homemade ravioli I made for dinner the other night. Homemade pasta has some downfalls, as I experienced. It’s very time consuming and requires a far bit of patience and effort. So that is probably why I LOVE to make this dish so much, my family always eat this dish in the Spring or Summer- it’s fresh and is super delicious! In 3 easy steps, you’ll have a hearty pasta dish on your table in under 15 minutes- sound good?!

courgette lemon pasta

Simple, divine and delicious. If you love pasta as much as I do, then you’ll absolutely adore this simple Spring recipe. This dish literally only contains a handful of ingredients- and you also swap the spaghetti for another type of pasta. The pasta I use for this dish really depends on what I have in, I sometimes like to use a short pasta like penne as an alternative.

pasta dish in the making

spaghetti with courgettes


400g of Spaghetti- you can use whatever pasta you like, Penne works really well too

2 large courgettes, finely chopped into small pieces- cut away the majority of the middle

1 red chilli, finely minced

2-3 large cloves of garlic, finely minced

Zest of 1 large unwaxed lemon

65g of unsalted butter

Salt and pepper, to taste


1. Put your pasta onto boil and cook according to the packet instructions- I like my pasta to al dente best.

2. Heat a good glug (sorry about the terminology!) of olive oil into a large frying pan, sautee the chopped courgette for 5 minutes on medium heat, then turn up the heat and cook for a further 3-4 more minutes. Now add the garlic, chilli and lemon and cook now for 2 more minutes until fragrant. Finish by adding the butter and cook until all the butter has melted. Season and then toss in the cooked and drained pasta.

3. Mix the pasta through the sauce, then mix through a generous amount of parmesan (as much as you like!). Serve up in pasta bowls and finish with an extra grating of parmesan- you can never have enough in my opinion!

courgette with spaghetti and herbs

fresh ravioli

I thought I would share a little picture of my fresh, homemade Ravioli- I made my Crab Ravioli recipe which you can find here 



A Day in Bruges: Food & Travel Highlights

So Saturday just gone, I went on an amazing day trip to Bruges. And as I love sharing my travel articles, I thought I would write an article all about the food and my time exploring this beautiful city. It was brilliant day, we travelled through three different countries in just one day and sampled some really amazing food and also saw some brilliant sites. To take you back to the start of the day, we woke up early (4:30am!) and travelled to the Channel Tunnel in Folkestone. Then it was good bye England and bonjour France just 35 minutes later. We arrived in Calais, and then travelled about an hour journey along North-Eastern France and arrived in Bruges just before mid morning local time. I was really excited to travel back to Belgium, I’ve visited once before for a Battlefield’s trip which was an amazing experience, so coming back again was really great fun. It was also my first time visiting Bruges/Brugge. The day was really lovely and Bruges is such a lovely & idyllic city worth visiting!

bruges water


The beautiful Koning Albertpark full of tulips

bruges flowers

bruges sites

bruges tower

The Belfry/Belfort of Bruges- Medieval Bell Tower

brugge lace

Bruges is famous for it’s lace making 

belgian break

Walking around the Sint-Salvatorskathedraal (Holy Savior Cathedral) 

bruges canal

ROZENHOEDKAAI- this is one of the most photographed spots in Bruges


Walking around the Markt (market square)

Now for the food…

I’ve picked my three top foods to try in Bruges. All of these foods included are street foods- so you can enjoy eating whilst walking around the city. I really love the simplicity of Belgian food, it’s edgy, quick to make and tastes really good.

Traditional Belgian Frites & Mayo

This is a traditional Belgian food- if you thought the French created this, then you’re wrong. The locals are very proud of their cuisine and as a tourist I couldn’t wait to try! Make sure you buy your Frites from a Friterie and I recommend eating the frites, or frietjes as they’re known in Flemish with some sort of condiment (we LOVE mayo, so that was our choice!), but there are other sauce choices such as ketchup, curry ketchup and tartare sauce. Enjoy whilst sitting or strolling around the Markt and soak up the atmosphere. As you can see from the picture below, the Frites are mega in Belgium, for very little money you get a really generous portion. The frites were also really well salted and the homemade mayo was the best I’ve had. I’m now going to try my best to recreate a recipe for you, so do watch out for that very soon!

frites and mayo

Classic Waffles

We were actually in a chocolate shop just by the Waterways and we noticed the shop sold waffles. I’ve had Belgian waffles from Ypres before, and these waffles were equally as tasty and very luxurious! We had a choice of chocolate sauce, caramel or whipped cream. So of course, as the Belgians are famous for their chocolate I had no other choice but to dig into a delicious and very moorish chocolate sauce-drizzled waffle. Between us, we also tried a caramel waffle and a whipped cream topped waffle (looking at the picture, they’re very generous with the cream!). I would’ve loved all the three different combinations on one waffle! These waffles were also cooked to order and you could definitely tell they were freshly made to order. Amazing, buttery, and one of my favourites for sure!


Belgian Chocolate

I think we can all agree that Belgian chocolate is probably some of, or if not the best chocolate in the world. Rich, smooth and full of so many different chocolate flavour/filling combinations. I don’t think I’ve ever seen so many different chocolate flavours ever before, anything from Tia Maria Cream (I love coffee and chocolate!), to hazelnut and to the classic sea shell chocolates. Also, when you go to Belgium there is literally a chocolate shop around every corner you turn- so you’re spoilt for choice! There are some benefits to travelling to Bruges at Easter, many of the chocolate shop windows are full of Easter chocolate displays- I love the tea cup full of Easter egg truffles in the below photos! Next time I’m in Bruges I will definitely visit the Chocolate museum- as I read about it and it sounds great fun.

easter and chocolate in bruges

Look at all that chocolate heaven…you can even buy your own chocolate bar to remember Brugge by! 

Even though I’ve listed three of the must try foods, you can also try looks of other things! I took a few photos as we were walking around the city…

sweet and savoury in bruges

Lots of sweet and savoury food…and how about some chic cupcakes too?

cupcakes brugge copy


I loved everything about Bruges, the atmosphere, culture, the friendly and welcoming people, and of course the brilliant food we got to try! We decided to walk around the city, but you could cycle around or tour by boat- both choices being very popular.

After one day in Bruges we’re already planning another trip back in the Summer and we would also LOVE to explore more of Belgium as well. I would definitely recommend Bruges as a lovely break. Whether it’s for one day or more, you’ll love it!

To find out more about the city click here.



Carrot Cake Cupcakes with Cream Cheese Icing

Who doesn’t love a large slice of carrot cake? It’s everything I love in a cake. Sweet, super moist and spicy. And topped with the most delicious and super fluffy cream cheese icing, I can’t think of anything better? I think carrot cake cupcakes are perfect for Easter time. This carrot cake cupcake recipe is my favourite, it’s got a lovely cinnamon-y (is that even a word?!) flavour throughout and the cupcake is super light and just so moorish. Before devouring these divine cupcakes, I love to sprinkle each cupcake with an extra bit of cinnamon or some coconut- both bringing some lovely additional flavour! Best enjoyed with a cup of tea or coffee and they’re sure to be a hit without a doubt!

carrot cake cupcakes tasty c



80g of unsalted butter

100g of soft light brown sugar

80g of golden syrup

1/2 tsp of bicarbonate of soda

1 tsp of ground cinnamon

2 large free-range eggs, at room temperature 

3 medium carrots, finely grated 

150g of self-raising flour, sifted 

Cream Cheese Icing- 

75g of unsalted butter, softened

160g of cream cheese, really soft

325g of icing sugar, sifted

Good splash of pure vanilla extract

carrot cake cupcakes recipes


1. Preheat your oven 180 degrees C Fan and line 12 hole cupcake tin with paper cases. Place the butter, sugar and golden syrup into a medium-sized saucepan. Melt gently on a medium heat until you have a glossy and thick sauce.

2. Then add the bicarbonate of soda, ground cinnamon, eggs, grated carrot and sifted flour. Mix until you have a smooth batter. Then distribute the batter between the 12 cupcake cases- I use an ice cream scoop, so I know all the cupcakes will be the same size and will bake evenly. Then bake for 20-25 minutes or until nice and risen and a cake tester comes out completely clean.

3. Once cooked, cool in the tin for 10 minutes, then transport to a wire rack to finish cooling completely.

4. For the cream cheese icing, combine the soft butter and room temperature cream cheese, mix until really smooth. Then add the icing sugar and whisk/beat on medium speed for about 2-3 minutes until you have a smooth, thick icing. Spoon the icing into a piping bag fitted with any nozzle you like and pipe onto each cupcake- I used a large star tip. Then decorate with extra cinnamon, some desiccated coconut, or an assortment of different sweets or sprinkles.

cupcakes in the making

Cupcakes in the making, peeling and grating those carrots is really worth it! 

carrot cake cream cheese icing

Enjoy everyone and have a great weekend!



Healthy Mexican-style Chicken & Rice Bowls

This delicious bowl is so good for you and full of vibrant colours and goodness. I’m all for super healthy food that is really delicious, so this recipe ticks all the boxes for me. I try really hard to eat healthily and not eat chocolate and cake all the time (even though wouldn’t that be great?!). This healthy bowl is more like a treat bowl, it’s super good for you and you wouldn’t even know it! Subtly spicy tender, baked chicken is served on a bed of rice with some extra amazing fresh ingredients, like avocado’s and refreshing tomato & red onion salsa. Low on calories, high in fibre and protein, who wouldn’t love a bowlful of this for their dinner? Enjoy everyone!

rice bowls

Don’t you just love all those colours?! Fresh, vibrant and super tasty- this is a healthy nutritious meal so easy to prepare! 


Chicken & Marinade

4 medium free-range, skinless and boneless chicken breasts (trim away any excess fat)

2 tsp of ground cumin + 1/4 tsp of cumin seeds

1/2 tsp of paprika

1/2 tsp of ground coriander

Good pinch of garlic salt (opt) or one clove of garlic, finely chopped

Juice from 1 lime

1 tablespoon of oil

Other Ingredients- 

To serve: Fresh cooked rice, sweetcorn, tomato salsa, avocado slices, mixed beans and lime wedges- you can add any other ingredients you like!


1. For the chicken, I like to marinate in advance. In a small bowl combine all the spices with oil, mix together. Then prick the chicken all over with a fork, now brush the marinade over the chicken on both sides, squeeze over the lime juice, cover and allow to marinate for a few hours or overnight.

2. When you’re ready to cook the chicken, preheat your oven to 180 degrees C Fan. Bake the chicken covered with some tin foil for 60 minutes. Then uncover and leave to rest for 10 minutes.

3. To serve, spoon a little cooked rice into your bowl, slice up you chicken, then place that on top of the rice. I like to serve with sweetcorn, avocado slices and tomato salsa. Also, be sure to serve the bowl with lime wedges and chopped coriander! Note: If you like you can serve the chicken and rice cool if you prefer. 

mexican rice bowls easy

This bowl will do wonders for your health!

Feast your eyes on this amazing bowlful of healthy deliciousness! Easy, simple to put together, this bowl will energise you! It’s also the perfect meal to eat before you exercise, as I did. The protein and low-GI rice will keep you full and will give you the stamina needed. Also, the avocado is full of rich omega-3 fatty oils, and full of protein and healthy fats. Plus, who doesn’t love a new dinner recipe to try out? 

Enjoy the recipe everyone!




Featured in BBC Good Food Magazine

So, you may remember a little while back I mentioned the exciting news that I was going to have one of my recipes featured in BBC Good Food Magazine. The time has finally come about and the May edition of the magazine is available to buy. To take you back to the start of the story, I submitted my reader recipe by email, not expecting to hear anything back. But I was really surprised when I was going through my emails that I had a reply from the magazine only a few days later. In the email, they thanked me for sending in my recipe and the second sentence stated that they’d chosen my recipe for the May edition. And as you can imagine at this point I was very excited as the magazine is read by a lot of people and a great way to get yourself known as a food writer/blogger. They later went on to tell me the team had already attempted the recipe and it had gone down a storm with all the testing kitchen- all eating more than one slice! Which again was very much the cherry on top, because if my recipes taste good and people like them, then the hard work is all worth while!

cheesecake recipe bbc


The Cheesecake in it’s full glory…a rich chocolate hazelnut treat perfect for any occasion 


I am really pleased to share this recipe with even more people, since I first posted the recipe last Summer it has become very popular! What I love about this cheesecake is not only the fact it’s a no-bake recipe, but it’s the perfect quick dinner party dessert and looks very super impressive. I’ve  also already had several family members and friends ask me to make this for them. And lots of readers of this blog have made the recipe and sent me some amazing photos too! It’s always been a hit and if you haven’t tried the recipe before, you need to ASAP!

…and looking at that rather large slice of cheesecake, I’m really fancying some right now!




Cadbury Creme Egg Ice Cream {No-Churn}

This ice cream is literally the best. It’s rich, thick and extremely moorish. It also happens to be a no-churn, no machine recipe and is my staple recipe all year round. It’s a super duper easy-to-make recipe and makes the creamiest, lightest ice cream ever, very similar to a semifreddo. I thought this year it would be egg-xtra fun to whip up some Easter chocolate ice cream as it’s a little bit different and there aren’t many recipes out there. The hardest part of this recipe is having to wait for the ice cream to set, then you can scoop to your hearts content and get stuck in!

creme egg ice cream

creme egg ice cream

 Creamy, rich and smooth, this ice cream could not be easier to make. Full of chocolatey goodness, every bite is full of creme eggs…

creme egg ice cream

creme egg ice cream before

This picture shows the ice cream before covering and going into the freezer to set. The ice cream really reminded me of a good-quality chocolate mousse, but better! 


300ml of double cream, chilled

1x 400g can of sweetened condensed milk

Splash of pure Vanilla extract

200g of good quality milk or dark chocolate, melted and cooled

Cadbury Creme Eggs, mini or large variety cut into halves or smallish pieces- I used 2 bags of the mini Creme Eggs for the ice cream, just use as many as you like! 

How to Make the ice cream: 

Whisk the chilled cream until you have soft peaks. Then in a separate bowl, mix together the condensed milk, vanilla and cooled chocolate. Then add the whipped cream in two addition, mixing in thoroughly. Now add about half of the chopped creme eggs. Mix through and then dollop the ice cream mixture into a airtight container or loaf tin. Scatter over the remaining mini creme egg pieces and then cover and place in the freezer for at least 6 hours or overnight.

easter egg chocolate

ice cream creme egg recipe

creme egg ice cream super easy

Have a great weekend everyone!