Month: March 2015

Fabulous Fresh Pesto

Fabulous Fresh Pesto

Fabulous Fresh Pesto

So simple, yet it oozes flavour… will never go near a tub or jar again! Plus after a long, hard day, you can pound your frustrations into your pestle and mortar!! ☺️

1/2 Clove Garlic Finely Chopped
3 large handfuls Fresh Basil
Extra Virgin Olive Oil
A Large Handful Fresh Parmesan
A Squeeze Fresh Lemon Juice

Large Handful Lightly Toasted Pine-nuts

Malden Sea Salt

In a large pestle and mortar (or a food processor) add the garlic and a touch of salt and pound to a pulp.

Add the basil and pound again, until it is nice and fine.

Add the pine nuts and grind them down too.

Scrape out into a bowl and mix in the Parmesan.

Loosen with a few glugs of olive oil until it is the desired consistency.

Add a squeeze of lemon juice and Malden Sea Salt to taste.

Hey Pesto!! Ha ha!…a wonderful super easy tasty pasta sauce. Delish with chicken and fish too. To be honest it is soooo yum, you could just eat it off a spoon.


Chocolate Peanut Butter Squares

Chocolate Peanut Butter Squares

Chocolate Peanut Butter Squares

These wee bad boys are amazing! They remind me of Reese’s Pieces and they are divine! They require no cooking and are super easy to make with kids…..enjoy ❤️❤️


150g Butter
200g/7oz Dark Chocolate (at least 60% cocoa solids) or milk chocolate (or a mixture of both)
250g Digestive Biscuits
200g Soft Light Brown Sugar
300g Crunchy Peanut Butter
1 tsp Vanilla Extract
Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set).

Melt the butter in a large pan over a low heat.

Snap the chocolate into squares and throw into a small bowl.
Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate will go grainy and stiff.

Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter.

Stir in the peanut butter and vanilla extract and mix together so everything is well combined.

Tip the mixture into the lined tin and press it down really hard with the back of the spoon.

Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered.

Pop in the freezer for 30 minutes to firm up (or the fridge for an hour).

Once the chocolate is set, remove it from the freezer (or fridge).

Lift it out of the tin with the help of the baking parchment.

Remove the paper and then use a sharp knife to divide it into squares and serve.

Broccoli, Courgette and Cheddar Soup

Broccoli Courgette CheddarBroccoli, Courgette and Cheddar Soup

An easy soup which is healthy and yum! Feel free to leave out the cheddar for dairy free and a super healthy version!

2 x Heads Broccoli
1 large Courgette
1 Potato
1 Large Onion
1.2 Litre Chicken Stock
150g Grated Mature Cheddar (or more if you love it!!)
Olive Oil

Put the oil into the pot and heat, add the onion.

Soften the onion on a gentle heat for around 10 mins.

Add the potato and stock.

Bring to the boil and then turn down and simmer for around 10 mins.

Add the broccoli and courgette. Cook for around 5 mins until broccoli and courgette are just tender but still a vibrant green. Any longer it starts losing its colour!

Add the cheddar and whizz until nice and smooth.

Serve with a nice piece of lovely crusty bread……simple and delish!