Moustache Cake

Is it just me, or are we all guilty of those before bed Tastemade  binges? The very addictive videos pop up on our facebook feeds and the next 5 to 10 minutes are spent drooling over scrumptious looking meals and the easy ways to make them. It’s a torturous night time debauchery.

I’m always saving links to interesting recipes and meals with the best of intentions. But find myself forgetting to ever go back, because there is always something newer or more enticing. This time however, I went back & was pretty chuffed I did.

My brother was hosting an event in association with Movember and so my midnight indulgences could be called upon. I had recently seen a spectacular video by In The Kitchen With Katie and thought, this was the perfect opportunity to try it out, yes you guessed it, a Moustache Cake !!!!!

*If you have the resources, you can still donate to a good cause. Team Roders is the official fundraising link to my brothers’ Movember team. 


Continue reading Moustache Cake


Easy-Peasy Breakfast Muffins

This is one of my fondest muffins. It’s my grandmother’s recipe that she’d use all the time when we were younger, always interchanging ingredients. It is so versatile, delicious and filling and I hope you enjoy it as much as I do.


Recipe – makes 12

  • 1/2 cup course wholemeal flour
  • 1/2 cup plain flour
  • 1 cup oats
  • 1 egg
  • 1 ripe banana (mashed)
  • 1/4 cup coconut oil
  • 1/4 cup mixed seeds
  • 1/4 cup dried fruit
  • 1/4 cup muscovado sugar
  • 1 tsp bicarb
  • 1/2 tsp baking powder
  • almond milk/water – add a small amount of liquid at a time until a thick consistency is achieved


Mix all those ingredients up

Throw into oiled muffin trays

Bake at 180º for 15 min

Cool in tin and transfer to wire rack

Or Eat straight away… 😉

Just Enjoy!!

*They keep for about a week in an airtight container


Peanut Butter Chocolate Mousse vs Healthy Alternative


I had to make a really quick dessert a couple of days ago and stumbled upon this easy to make chocolatey goodness.
If you’re a chocolate after food kinda person then you will love this. it is creamy and smooth but maybe a bit too much, i did fill those teacups up.
I’m a fan of using whatever i have in the house and find myself substituting ingredients if i have to go to the shop (yes i am lazy) but this recipe was so easy that the only thing i had to buy was the fresh cream. I even just used salted peanuts on top, just dusted them a little. but salt really does bring out the FLAVOuR in chocolate so it works
Find the recipe here:
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FOr a healthier and easier alternative I have this simple and still very yummy recipe:
Chocolate mousse with a twist


  • 1 large avocado
  • 1 banana
  • 3 tbs coconut oil
  • 4 tsp cocoa powder
  • 2 tbs honey/agave
  • ¼ tsp or less (you don’t want it to over power) sea salt
  • a few raspberries/strawberries to garnish
Blend. REFRIGERATE. Serve.

∗ serve with a sprig of mint, chopped up fruit or nuts.

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If you like trying new recipes, why not give these two a try and let me know which you think tastes better.


Belly-warming Beef Stew


Along with the pretty colours of Autumn, comes that turn in the weather (not this year of course, because our Summer hasn’t been its best. Boo!!).

Suddenly, our homes are a little damper, bellies so much hungrier and our bones start to feel the cold creeping in. Our bodies start to crave hot, carb-filled meals, full of yummy starch and warming goodness. And to top it off, we have to think about what to make for dinner?? Talk about a downer…

So in our house, when this does happen (although, I have been making this Stew all summer because we love it a bit too much and it’s been the coldest few months since I’ve been here) we listen to our bellies (because life’s too short not to).

From the fresh vitamin filled veggies to the garlic bursting with antioxidants and the mouth-watering gravy you can’t go wrong.

Also, you could make a batch and freeze it or making it for dinner we’ve always had leftovers for lunch the next day. and who can say no to that?!

So here it is, my –

Belly-warming Beef Stew

-Beating the cold one flavour at a time.


  • 2 sticks Celery
  • 1 Onion
  • 2 or 3 Carrots
  • 10 Baby Potatoes
  • 2 or 3 cloves of Garlic
  • 1 tbs oil
  • 1 tbs butter
  • 2 tbs Tomato Purée
  • 2 tbs Worcester Sauce
  • 1 Stock Cube (optional)
  • 600 ml water
  • 400g Stewing Beef
  • 2 tbs flour
  • Herbs (See Bouquet Garni instructions below)


How to:

  1. Dice your veggies and put them to one side (bite sized chunks are good)


2. Crush your garlic. (We are CRAZY Garlic lovers here so you can adjust the amount you put in if you don’t like garlic That much)


3. Toss your Beef in with the flour and brown over a medium heat. Remove from pan and set aside.


4. Fry your onions in the oil on a low heat until translucent and yummy.


5. I’ve added in a few tomatoes because we’ve just had SO many recently. (Eh, more Vitamin C you say? Why, thank you!!)


6. Now, toss it ALL into the pot. Stir in tomato puree, Worcester sauce, butter, 600 ml water, stock cube (if using), and beef.  Throw in your Bouquet Garni, and just remember to fish it out before you serve (It looks a bit soggy and gross after being in the pot for so long)


Gently simmer for 2 hours (covered) or until beef is tender. 

Serves Two Adults with yummy leftovers for the next day.

Making a Bouquet Garni –


What is a Bouquet Garni and why the heck do I need one:

Well first off, it literally translates to ‘Garnished Bouquet’ which is really just a bundle of herbs tied together and used to flavour soups, stews or even stock and then removed before you dig in.

You need one if you’re a crazy ‘fuss-pot’ (like my husband) ha, I kid. Kinda. AND you Hate the ‘little bits’ of stem or bark or leaf. Say Hello to bit-less food, you whiner 😉

Now, I think you can just buy these but the difference in flavour and aroma is completely different with all the fragrant fresh herbs. Seriously, give it a go. (I don’t wana be the only weirdo saving all my garlic packaging)

So to make mine, I gather up all my herbs and give them a good wash to remove any grit. (I put in what ever I have that’s woody and maybe a couple whole peppercorns, cinnamon sticks, cloves).


Then if, like me, you buy your garlic in those three packs that come packaged in net bags, and Save them. Ta-Dah a nifty use for them. Yay, Go me! (You’ve probably found a better use for them though)


All you have to do is shove all your herbs into the net bag (tear the leaves up a bit to realease all the magical flavour), tie both ends et



Yes, yes, you could just use a piece of string but then you wouldn’t be cool, like me 😀


Pair your stew with some crusty bread and prepare yourself for a scrummy dinner.


If you have any deliciously filling, cold-weather food, I’m all ears….

An Easy Meal

Thinking up new things to make for dinner can be so difficult especially when your goal is to eat healthy. And now that Spring has so obviously graced our shores eating al fresco is totally a thing. We don’t need to hole ourselves up in front of the fire, gorging ourselves on chocolate bunnies, Oh wait, was that just me last weekend? But seriously, all jokes aside, one of my reasons for living, is to eat, and eat well. Food should nourish you as well as taste good. Local produce and fresh healthy options are easy, you just have to look.

Here’s a little recipe for my –

Garlic & Herb infused Turkey Steak and Baby Potatoes

-with a side of Carrot Salad:

                                                           Here we have Garlic, Sage, Rosemary and Thyme

I like to grow my own herbs so these are things that are right outside the kitchen door. If you ever grow anything, grow herbs, they’re easy to maintain and you’ll save loads in the long run. 


What you’ll need:

  • 2 tsps Sage
  • 2 tsps Rosemary
  • 3 tsps Thyme
  • 2 tbs Olive Oil
  • 4 Cloves of  crushed Garlic
  • Pepper & Salt to taste
  • Preheat Oven to Gas Mark 6/170°C

Remove stalks from the herbs and chop finely. (I have this cool gizmo my brother got me for Christmas, but you can use anything really, sometimes I find using a scissor can be so much easier)


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DSC_0085Place all ingredients into a bowl and mix to combine.

I’m using Turkey Steaks but you could use this rub for anything really, feel free to experiment.


Quarter your Baby Potatoes (I’ve used about Eight Potatoes) and add to the meat. Mix well, making sure everything is evenly coated.


Set your timer to around 15 minutes, at the start, so that you can keep an eye on the food, nobody likes burnt anything – believe me. You may need to toss the potatoes halfway through cooking. Then set the timer for another 15-20 minutes.

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Before & After

Now unfortunately for the world, and people who know us, we love Garlic. There’s this Carrot Salad (Otherwise known as Garlic Salad in this house) that we LOVE and it’s uber easy to make. All you need is Crème Fraîche, Mayonnaise, Crushed Garlic, Grated Carrots, Dill, Salt & Pepper.

Throw em all together and Voilà, a yummy accompaniment. (Obviously reduce or increase ingredients as you like)

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  ∗Key Note: Always taste, and taste again 😉

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Easter Treats

Now, I’m putting all cards on the table, I do not claim that this is in any way good or healthy for you but it is UBER tasty and that wins every time in my book.

It’s my go to recipe for when I don’t have much time or I want a quick and simple yet ‘Oh so tasty’ something sweet.

Whenever my grandmother would make a Chocolate Marble Cake we’d devour it, almost straight away. And that, my friends, hasn’t changed.

So if you want to make something for Easter and you’re under pressure, try this yummy treat…



  • 120g Butter
  • 200ml (3/4cup) White Sugar
  • 3 Large Eggs
  • 125ml (1/2cup) Milk
  • 375ml (1&1/2 cups) Plain Flour
  • 15ml (1 Tbs) Baking Powder
  • 10ml (2tsps) Vanilla Essence
  • 30ml (2 Tbs) Cocoa Powder
  • 30ml (2 Tbs) Boiling Water
  • 45ml (3 Tbs) Icing Sugar


Preheat oven to 160ºC or Gas mark 6.

Melt butter in a mixing bowl set over simmering water (OR set your microwave to defrost, place butter in a microwavable jug and allow to melt)

Remove from heat/microwave and add sugar and eggs. Whisk until mixture resembles custard. Add milk and whisk again.

Gradually add sifted flour, baking powder and vanilla essence. Gently fold in until smooth.

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Pour mixture into a moulded ring tin (If you don’t have one, I’m sure a normal springform will do) make sure to grease well to avoid the cake sticking. (You can now lick the bowl but please share, it’s only fair)

Mix sifted cocoa powder and boiling water (If the cocoa mix is too stiff or gloopy add more water, you want a dropping consistency). Pour over the cake mixture and use a fork to squiggle gently through both mixtures to form a marbled effect. (How cool does that look?)

Bake for 45-50 minutes or until the cake springs back when lightly pressed.



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DSC_0228Cool in the tin for 10 minutes then turn onto a wire rack or plate. Sometimes it’s good to run a butter knife along the edge of the tin to loosen the cake.


To make the Icing, I added a teaspoon of cold water to 3 tablespoons of icing sugar and mixed then added more liquid, very slowly. You don’t want the icing to be too runny it needs to be an opaque white (not transparent then you’ve added too much water). Once desired runniness has been reached – drizzle over the cold cake and allow to set.

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Enjoy xxx