Happy Tuesday guys! Today’s recipe is Oven-baked Salmon Fishcakes – quick, easy, healthy and tasty recipe your family would love ( I’m pretty sure of it 🙂 ).
I hope your week is going great so far. We are quite busy here and there seems to be no time for any rest. The kids got school, nursery and lots of after school activities so there’s alway somewhere to go and something to do. However, mum and dad got their ‘tv shows nights’ so there’s a balance. As soon as the kids go to sleep we put on a tv show, get some snacks and just relax. 🙂 It probably doesn’t sound very exciting but to us, being busy parents, is very exciting. 🙂
OK, let’s go back to the recipe now..Enough parents’ talk. 🙂
These Salmon Fishcakes are not only oven-baked but they’re super simple to make and of course, taste amazing. Kids approved them too. Serve them with some chunky chips and veggies and you’ve got yourself a perfect dinner. Add some mayo or hot sauce and you’ve got an even better on. 🙂 Just joking, add whatever you fancy, really. 🙂
I used some boiled potatoes, shallots, dill and mustard seeds. That’s all you need, apart from the salmon, oh and some breadcrumbs and an egg to stick everything nicely together. You can make ahead the fish and potatoes (say, the previous day) and thus you’ll save even more time. All you have to do is simply mix all the ingredients together and bake the fish cakes. This is what I did and it took me 5 minutes to shape the fish cakes and another 20 to cook them. Sweet!
Here’s how to make the Oven-baked Salmon Fishcakes
Oven-baked Salmon Fishcakes
- 3-4 potatoes, boiled and mashed
- 300g salmon, baked and shredded
- 150g Parmesan cheese, grated
- 1 egg
- 1tbsp mustard seeds
- a bunch of fresh dill, chopped
- salt and pepper to taste
- golden breadcrumbs
- Preheat the oven to 200°C.
- In a bowl mix all the ingredients together, apart from the breadcrumbs.
- Make small fishcakes and cover them with the breadcrumbs thoroughly.
- Bake in a greased baking tray for about 20 minutes or until ready.
- Serve with some lemon wedges.
I hope you guys love this recipe as much as we did. Stay tuned for more simple and tasty recipes coming very soon. xx
Happy Wednesday guys! Today’s recipe is Chunky Nuts, Seeds & Fruit Chocolate Chip Cookies – super moist and chocolatey these amazing cookies have become our family’s favorite sweet treat!
I started making these chunky cookies a few weeks before Christmas and I believe I’ve made them at least 6-7 times already. I know, that’s a lot of cookies but they’re seriously delicious, I warn you! 🙂 And not to mention how simple they are, easy as pie, really! 🙂
I’ve never been a big cookie fan to be honest but I admit these have become my favorite treats recently. They’re super moist (lots of butter!), chocolatey and just perfect.
The first few batches I made were chocolate chip only – these were the kids’s favorite. Recently, I’ve been adding nuts, seeds and dried fruit, apart from the chocolate, and this updated version has become my favorite. I just can’t get enough of them!
I’ve used some raw cashew nuts, pumpkin seeds, goji berries & cranberries. And for the chocolate chips I used the kids’s leftover chocolate Santas. They had way too many of these so this is a great way to reuse them and not waste. Whou would waste chocolate anyway? 🙂
Here’s how to make these Chunky Cookies
Chunky Nuts, Seeds & Fruit Chocolate Chip Cookies
- 225g flour
- 150g dark brown sugar
- 150g butter, melted
- 2tsp vanilla extract
- 1 egg
- 1/2tsp bicarbonate of soda
- 1/4tsp salt
- 150g chocolate chips
- dried fruit, nits and seeds, if wished
- Preheat the oven to 190°C.
- In a bowl, combine the flour, salt, bicarbonate of soda and sugar.
- Add the egg, melted butter and vanilla and mix well.
- Add the chocolate chips and some seeds, nuts and dried fruit, if wished.
- Make small balls and arrange them on a baking tray ensuring there's enough space between.
- Bake in the oven for about 8 minutes. Let them cool down completely.
These Chunky Chocolate Chip Cookies taste even better with coffee/milk/tea. I can probably get half a dozen down with some milk or coffee or even tea. But hey, they’ve got some raw nuts, seeds and dried fruit so that makes them half-healthy? 🙂 Just joking! There’s nothing wrong in indulging yourself a bot (or a lot). These are definitely worth every calorie. 🙂
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon. I hope you all have a lovely week! Hopefully we get some sunshine too. 🙂 xx
Happy happy New Year guys! Today’s recipe is Crunchy Crab Salad – light, fresh and so so tasty!
I hope we all have a wonderful year!
I have finally come back to reality (not that I’ve been anywhere, I simply took some time off) and I’m back at blogging. As you may suggest, I’ve got quite a few tasty recipes to share with you and plenty of new ideas to test. Can’t wait! My mind kind of feel refreshed so I guess I needed that. And to be honest I was very busy during the festive period and couldn’t find time for all the thing I’ve planned so I kind of decided to go with the flow in order to have stress free Christmas and New Year. 🙂
I made the Crunchy Crab salad for New Year’s Eve and I fell in love with it. Crab usually has quite distinctive flavour and the one i used had also a very strong smell. I was certain I wasn’t gonna like it but I was wrong. Combined with carrots, cucumber, chives, red onion and cream cheese it tasted divine. The smell was definitely gone. Don’t get me wrong, you could still tell you were having seafood but the flavour was much more subtle.
Here’s how to make the Crunchy Crab Salad
- 150g tinned white crab
- 1big carrot, chopped
- 1 cucumber, chopped
- 1/2 red onion, chopped
- 200g cream cheese
- 1/2 lemon, juice only
- fresh chives, chopped
- 1tsp pepper
- In a bowl, mix all the ingredients together.
- Serve as a salad, as small bites - crackers or blini.
I served mine (half of the salad actually) on seeded oat biscuits which I’ve been obsessed with. I only found them recently and every time I go shopping I get at least two packs. 🙂 The other half I served on blinis which I had made the previous day. It was actually the first time I made blini and I simply loved them, they were super easy to make too. It’s really up to you how you’re gonna serve the Crunchy Crab Salad. There are so many tasty options so pick the one you fancy.
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon. xx
Happy Monday guys! Today’s recipe is Hearty Taco Soup – so simple to make, delicious and heart-warming – just perfect for this kind of weather we’ve got at the moment.
It was actually snowing here yesterday and you can’t imagine how excited we all were. It’s been a good few years since the last time it snowed properly so that was quite a festive day we had. 😀 Well, the snow managed to stay for a few hours only but still better than nothing. And today we’re back to normal – it’s been raining all day, the lights in the house are on since morning (sometimes I wonder whether it’s afternoon or evening). If only it could snow at Christmas and New Year’s Eve! 🙂 Let’s get back to the recipe now..
I used beef and pork mince, corn, cheese, sour cream, tomato sauce and some spices. I’d definitely have used some beans too but I didn’t have any at the house. So if you could use any, I’d say go for some pinto beans. The taco soup was cooked in my favorite cast iron casserole. Did I guys tell you about it? I’m pretty sure I did, but honestly, I simply love it. 😆 I served it with tortilla chips, sour cream, shredded cheese and some hot jalapeno peppers. I actually had lots of tortilla chips with it as I dipped them in the soup. It was soo yummy! Make sure to serve it hot and if you opt in for the spicy stuff you’ll definitely warm up if not sweating. 🙈
Here’s how to make the Hearty Taco Soup
- 400g beef & pork mince
- 400ml passata
- 200g tinned corn
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1tsp cumin
- 1tbsp paprika
- 1tbsp taco seasoning
- salt and pepper to taste
- Monterey Jack cheese, shredded, for serving
- 2-3 sliced jalapenos, for serving
- tortilla chips for serving
- sour cream for serving
- 1tbsp olive oil
- Heat a casserole with the olive oil and sweat the onions and garlic for five minutes. Add the beef & pork mince, season it with the spices and mix well. Add a cup of water and the passata. Stir in the corn too.
- Leave on the hob for about half an hour.
- Remove and serve with some tortilla chips, chopped jalapenos, sour cream and shredded cheese.
I hope you guys love this delicious soup recipe as much as we did. Stay tuned for more yummy recipes coming very soon. Meanwhile, stay dry and warm and treat yourself with some tasty homemade food. 😋
Happy Wednesday all! Today’s recipe is Oreo Hot Chocolate – made with 85% dark chocolate this is not a regular hot chocolate – it’s a pure delight.
It’s topped up with whipped cream and a few Oreo biscuits, oh and a chocolate bar on a side, you know, just in case. 🙈 I’m not gonna talk about health benefits and calories (duh, obviously) here but this will definitely warm you up. 😀 And it’s a real treat. I honestly, couldn’t finish the whole glass, even though I’m a true chocolate lover, that’s how intense it was. I should’ve probably made them smaller or may be divided the chocolate between three glasses. Anyway, this was by far the best hot chocolate I’ve ever tried.
All you have to do is to simply melt some good quality dark chocolate with milk, simple as that. Make sure to use chocolate with at least 75% cocoa solids, less than that it’s not really dark, as far as I know. I’m sure it’ll taste amazing with milk chocolate too though. 😋
Here’s how to make the Oreo Hot Chocolate
- 100g good quality dark chocolate (75% cocoa solids at least)
- 400ml milk
- whipping cream
- a couple of chocolate bars ( such as Twix)
- 4-5 Oreo biscuits
- Heat a pot with the milk and gently melt the chocolate, stirring all the time.
- Pour in a few cups, add some whipping cream and crushed Oreo biscuits and finish off with a chocolate bar on a side.
- Enjoy it hot!
This recipe was inspired by my recent trip to Belgium. I don’t think I’ve actually mention about that here, oops. 😆 So, yes, in a few words, we spent (my whole family) a few days in Brussels enjoying the city and some great food. I also had an amazing hot chocolate there but to be honest this one is even better, probably because it’s even more intense and chocolatey. There’s no secret to make a good hot chocolate really – simply use good quality chocolate! Or I might use a secret ingredient, who knows? 😄
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon. Meanwhile, stay warm and have some hot chocolate. 😘
Happy Sunday guys! Recipe of the day is Delicious One Pot Lasagna – scrumptious one pot deliciousness loaded with cheese and tasty tomato sauce.
I’ve recently got a new cast iron casserole and I’ve been making lots of one pot dishes and casserole. I’m kind of addicted to it but it’s so much better than my previous ones in every single way – better quality and better looking. And the colour as you can see feels so Christmassy (at least to me 😆 ) i honestly can’t leave it. And the food prepared in this cast iron casserole is simply gorgeous. Not only it’s super easy to make a meal – literally throwing ingredients and then leave it to the oven, but it tastes amazing, I think it’s got something to do with the way the heat is spreading. Anyway, this is not a paid advertising as it may look 😂 I just wanted to let you know how happy I feel about my new cast iron casserole. So let’s move to the recipe now..
This is the ultimate comfort food for me, just perfect for this weather, layers of cheese, tasty tomato sauce and mince meat. Simply add some fresh garlic bread when serving and enjoy! I used Mozzarella, Parmesan and Mascarpone but you can use anything you fancy really as long as it’s sweet and mild. I was actually thinking to dip my tortilla cheese in it but didn’t have any so that’s something I’d definitely try next time I’m making this deliciousness. I’m sure it’ll be super tasty. What do you reckon? 🙂
Here’s how to make the Delicious One Pot Lasagna
Delicious One Pot Lasagna
- 1kg mince meat(beef & pork)
- 800ml passta
- 3 garlic cloves, crushed
- 1 onion, chopped
- 2 celery stalks, chopped
- lasagna sheets
- 200g Mozzarella, grated
- 500g Mascarpone
- 200g Parmesan, grated
- 1tbsp cumin
- 1tbsp oregano
- 1tbsp paprika
- salt and pepper
- olive oil
- Preheat the oven to 190°C.
- Sweat the onion and garlic for a few minutes. Add the celery, mince meat and seasoning. Stir well, pour in the passata and leave for about15 minutes.
- Remove from the hob. Start arranging the lasagna, start with the mince meat mixture, add some lasagna sheets, then a layer of the Mozzarella, Parmesan and Mascarpone cheese. Repeat.
- Place in the oven and cook for about an hour. Serve with some garlic bread.
I hope you guys like this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon. Meanwhile, stay warm and treat yourself with some delicious food. xx
Happy Tuesday guys! Today’s recipe is Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds – another Christmas inspired recipe that is so tasty I simply can’t get enough of it. 🙈
Not only these flapjack bites are generously soaked in butter but they’ve got a thick layer of milk chocolate. At least the oats, dry fruit and seeds are on the healthy side so I think it balances things out. 😆
I used cranberries, goji berries, pumpkin seeds and sunflower seeds. The result was crunchy, sweet and buttery flapjack bites – perfect as a snack, dessert or whenever you crave something sweet and crunchy.
They are suitable for freezing which I did so I still have some of these beauties left. I munch on them almost everyday. But seriously, what’s not to love about them.
Oh, I forgot to mention.. I also added some raw cashew nuts in the mixture and desiccated coconut. You can really add any seeds, nuts or dry fruit you fancy. And did I mention there’s no cooking involved? Yay! What you have to do is to simply mix all the ingredients together, empty in a tray and freeze for a couple of hours. That’s all, simple as that.
It seems to me the more Christmas is approaching the more sweet and indulgent stuff I’m making. I usually don’t make that much but now th kids want to make Christmas cookies, festive hot chocolate, Christmas cupcakes and whatnot. So it’s kinda inevitable at the moment. But we don’t complain, we really enjoy trying what we’ve made, especially the kids. And that’s what Christmas is all about, isn’t it
Here’s how to make the Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds
Milk Chocolate Flapjack with Goji Berry, Cranberries & Seeds
- 250g oats
- 100g milk chocolate, melted
- 200g butter, melted
- 3tbsp desiccated coconut
- 100g raw cashew nuts
- 2tbsp sunflower seeds
- 2tbsp pumpkin seeds
- 50g dry goji berries
- 50g dry cranberries
- In a bowl mix all the ingredients, apart from the chocolate, together.
- Pour in a tray and freeze for a couple of hours.
- Take out of the freezer and add a thick layer of the milk chocolate on top. Freeze for an hour.
- Cut in small bites, if wished.
I hope you guys like this recipe and try it at home. Stay tuned for more tasty recipes coming very soon. xx
Happy Tuesday guys! Today’s recipe is Brisket & Eggs Breakfast Sandwich – so simple put together and perfect for your brunch!
Have you guys started planning Christmas yet? I’ve always liked to plan in advance, but now, especially with the kids, I start organising stuff quite early. I’m quite an organiser, let me tell you. 😄I have almost completed my Christmas gift list which is amazing (I usually waited a week before Christmas) so I can focus on other important stuff, or let’s admit it, the most important – Food 🍽 What’s Christmas without some indulgent food. It’s all about get together and share some amazing food, isn’t it. 🙂 I have planned so many recipes that I’m sure I’m not gonna be able to make all of them.
OK, back to the recipe now..I added some fresh salad, tomato, mayo and of course, cheese. 🙂 This simple sandwich turned into perfection. I easily had a coupe of these, they’re actually smaller than they look. 😀 Also, I added lots of hot sauce. Seriously, it was one of the best brunches ever. 🙂
I love the fact that this is so quick and simple to make, the only cooking is actually scrambling the eggs but it takes a few minutes too. So, the Brisket & Eggs Sandwich is perfect for a lazy morning/brunch and not only. I honestly can have it for lunch & dinner too. Why not? 🙂
The combination of sweet Brioche bun, mild cheese & salty brisket works so well. Just add some crunchy salad and enjoy! I didn’t make any sides for these sandwiches but chips will be great, or even sweet potatoes.
Here’s what you need for the Brisket & Eggs Sandwich
Brisket & Eggs Breakfast Sandwich
- 8 slices of beef brisket
- 1 tomato, sliced
- 5 eggs, scrambled
- 8 slices of Mild cheddar
- 4 Brioche buns
- 4tbsp mayo
- a handful of fresh mixed leaf salad
- To build the sandwiches, add two slices of the brisket and then some of the eggs. Place two slices of the cheese on top. Melt in the oven for a couple of minutes. Top up the sandwich with some fresh mixed leaf salad. Add a spoon of mayo on the top brioche bun and close the sandwich. Repeat with the reset of the buns.
I hope you guys like this simple but absolutely tasty recipe as much as we did. Stay tuned for more delicious recipes coming very soon. xx
Happy Saturday all! Today’s recipe is Mocha Christmas Tree Muffins – and let the festive season begins! 😀
As you can see these Mocha Christmas Tree Muffins are loaded with chocolate, like lots of it so that’s enough of a good reason for me to make them this festive season. They’re one of the simplest muffins I’ve ever made. It only takes 15 minutes for them to cook. I think it actually takes more time to make them look like Christmas trees. I used some desiccated coconut hoping to make them look like snowy Christmas trees. 🙂
It’s a great way t get your kids involved and leave them to decorate the muffins. They probably won’t look like Christmas trees at the end but that’s ok. 😀 This reminds me, I should make some Christmas cookies as my kids love decorating them.
No matter how healthy we’re trying to be, it’s this time of the year again and there’s always something sweet and naughty to try so that’s a tricky task. Seriously, what’s Christmas without some indulgent food (ok, probably too much of it). But hey, there’s January, it’s usually when people make their New Year’s resolutions so it’s a good time to get back in shape. 🙂 Till then, let’s just try to find a healthy balance.
Here’s how to make the Mocha Christmas Tree Muffins
Mocha Christmas Tree Muffins
- 100g flour
- 100g sugar
- 100ml sunflower oil
- 300g hazelnut chocolate spread
- 300g cream cheese
- 2tbsp instant coffee
- 1tsp baking powder
- desiccated coconut for sprinkling
- Preheat the oven to 190°C.
- In a bowl, mix the eggs and sugar. Add the flour, baking powder and oil. Mix well.
- Mix the instant coffee with 3tbsp of water and add it to the bowl.
- Empty the muffin mixture in a grease muffin tray and bake in the oven for about 15 minutes.
- Leave the muffins to cool down.
- Gently cut their tops and put on a side. Mix the chocolate and cream cheese together and using a piping bag swirl some chocolate, add the lid and add more chocolate.
- Decorate as you wish and sprinkle some desiccated coconut.
I hope you guys like this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming in the next few days. Meanwhile, enjoy your weekend and treat yourself with some delicious food. xx
Happy Monday guys! Today’s recipe is Pumpkin & Chocolate Biscuit Cake – so creamy, chocolatey and simply irresistible!
I’m telling you guys, this cake is just perfection – biscuit layers, with mascarpone and cream, pumpkin & of course, lots of chocolate. Oh, and on top – my fav caramelized pecans. We really enjoyed this cake and I honestly had a bit too many pieces, but it really was amazing.
It’s also so simple to make, I actually used digestive biscuits for the layers, soaked in some strong espresso & brandy mix. So no flour, no baking, no fuss really. The other main ingredients are the mascarpone & cream mixture, pumpkin and some chocolate spread (like a jar of it 😀 ). This beautiful cake was topped up with some caramelized pecans for a crunchy finish.
I have originally seen the recipe in a website and I thought this all sounded pretty delicious so I couldn’t wait to try it. I’ve changed quite a few thing but I got the main idea from there.
Here’s how to make the Pumpkin & Chocolate Biscuit Cake
Pumpkin & Chocolate Biscuit Cake
- 400g tea biscuits or similar
- 200ml espresso
- 50ml brandy
- 300 pumpkin, cooked
- 500g Mascarpone
- 200ml double cream
- 100g sugar
- 300g chocolate spread
- 100g pecans
- sugar for caramelizing
- Mix the coffee and brandy.
- In a bowl, mix the Mascarpone, cream & sugar.
- Dip the biscuits in the coffee mixture and start making a layer - biscuits first, pumpkin, chocolate & finally the Mascarpone layer. Repeat.
- Place the pecans in a pan, add a bit of sugar and caramelize them for a few minutes. Add on top of the cake.
- Refrigerate for at least three hours.
What I really love about this cake is that the more it stays in the fridge, the tastier it gets. The biscuits really soften and soak the espresso & brandy mixture. It tastes so much better in a few days time (not that anyone could wait that long :-D).
I hope you guys love this recipe as much as we did. Stay tuned for more yummy recipes coming very soon. I’m really into party/festive recipes at the moment ( 7 weeks till Christmas yay!) so make sure to check my blog. I promise they’ll be very tasty and simple to make and your friends and family will simply love them. 🙂 If you don’t want to miss a post, simply hit the subscribe button. 🙂 I hope you all have a lovely and productive week. xx