Some pictures

Being busy is never good for Blogs you just can’t find the time to post up idea , Which i have plenty of, here are some pictures I have taken over the last couple of days.

2015-03-17 09.10.27Rhubarb appearing in the garden






2015-03-17 09.10.59

Logan berry (inherited from my grandparents, I think it was a ‘runner’ off the original plant )






2015-03-16 11.43.07

Broadbeans now Hardened off and in situ



2015-03-23 21.22.06Whats a food blog with out chocolate !


Slow cooker mince and tatties

Very simple recipe , slowly fry onion (or shallots in this case) in a frying pan . Add the mince to brown . Throw everything in the slow cooker (including the liquid). Also seasoned the mince and onion combo with mixed herb ,pepper and a about half a teaspoon on mild chilly powder


Next I chopped /diced Carrots and Celery


Added them to the pot including 3 tins of chopped tomatoes and 3 tin full of water.


Simmer for about 2 -3 hours on the high setting

Then I add the magic ingredients of 2 tbsp of cornflour to help create a sauce for the mince. On adding the cornflour i find you need to turn the slowcooker to low so it doesn’t stick to the bottom of the pan.



Don’t forget to save you veg peeling




Veggie peeling are a great source of goodness for stocks which are otherwise throw away (in the kerbside bins or even   in the composter).

What i have found to be great is to save them all up in boxes or bag place them in the freezer until you have collect enought for batch cooking of stock.

The above picture also shows Chicken bones left over from Roast dinners also an additional great source of goodness.

To find out how have a look at my blog post i made back in Nov of 2012 Basic Chicken stock .

Home made Sweet potato Crisps

 I recently discovered and on there site they have lots of brilliant Recipes.

Here is one i have found and fiddled with it a little for my tastes the original can be found here

2015-03-07 18.43.21




  • 1 sweet potatoes
  • 1 tbsp oil
  • Seasoning


    1. Preheat oven to 200 degrees.
    2. Peel sweet potatoes and slice thinly, I used a mandolin to cut them uniformly.
    3. Place the cut potato silvers in a containers and add the oil and seasoning.
    4. Place sweet potato crisps in a single layer on a lined baking sheet (I found a black reusable baking sheet the best.
    5. Bake in the oven for 10 minutes (possible more) while watching the crisps closely and take off any crisps that start to brown, until you have none left.

Meal planning~ Where to start (pt1)

On my ever quest for new exciting recipes that i can uses and to make it easy for me to make them in batch and freeze them.

The last two month i have been attempting to meal plan for the whole month.

Meal planning is when you organises the food you are going to eat in Advance

The first step for me was to organise the recipes i have into sections , Breakfast, Lunches and Dinners plus suitable headings. I have all my recipes organised in a lever arched folder and ‘polypockets’ at the back for small books that get lost on the book shelve and also some regular used magazines.


Happy Hanukkah

Okay being girl from a small Village in South Wales, ‘Other’ religions weren’t really talked about not because there is racism in the village just because it wasn’t really known. So in turn I knew very little to nothing of other regions and there customs (apart from RE studies at school which doesn’t really mention foods).

So on my ever increasing quest to find new food I found a post about making Latkas (Jewish potato cakes) the post i found was full of Glutenus foods which are out of the question for me to eat, so i search again and found the post here which I mentions a couple of days ago

I decided to give it a go I had my casserole already cooking and nearly done in my slow-cooker , So I though a nice compliment would be Latka’s

I did a batch in the frying pan which was for Hubby , T and R and my batch I did in the oven with a little bit of oil(I don’t really do fried food any more because of the cross-contamination the frying pan holds for me).

Latka'sHere is the batch that was Oven bake (I was too late for the other as they were eaten within second of me placing them on the dinner table lol).

Unfortunately I wasn’t paying enough attention to the oven so they burnt on the edges but still very enjoyable and will defiantly make them again.

Gluten free Bread pudding without the bread

This recipe was created because I was on the search for a breakfast sports bar without oats

Preheat the oven to 180oC


4 oz puffed rice

4 oz of smashed up rice cakes

200ml Orange juice

400ml of water

1 1/2oz brown sugar

3 oz marg (dairy free spread)

2 eggs

1 oz of sunflower seed

4 1/2 dried fruit

1 oz trail mix without the banana

you’ll need a food processor for this add the rice cake and puffed cake to the food processor then add the orange juice and water to mixture until it is all soaked up, now add the rest of the ingredients and mix it all up as you go.

once it all mixed up added it to the backing tray and cook for 20- 25min

The cake that came out was nothing like a solid bar more like bread pudding , very nice to eat

Unfortunately I have since learn that I have a problem with puffed rice so this wont be on my list to make again (unless it was a problem with the brand of puffed rice, it will be a while before I try it again)

I posted the recipe up for other to try if they are wanted to try it.