Dream Cake Dream Cake originates from Denmark, the bottom layer is a batter sponge that is light as a cloud and the rich buttery coconut sugar topping is the perfect compliment. This recipe is pretty straightforward but the finished cake is surprisingly sophisticated. Makes about 12-16 slices and it keeps really well for a few days in an airtight box Ingredients 3 eggs 225 g caster sugar ½ tsp vanilla sugar or extract 225 g plain flour 2 tsp baking powder 150 ml whole milk 75 g melted butter For the topping: 50g butter 75g desiccated coconut 125 g dark brown sugar 40 ml whole milk Pinch of s ..read more

Maple roasted fennel with smoked mackerel and apple When I’m working at home it’s all too easy for me to turn into the queen of procrastination. Endless cups of tea, a few loads of washing, a bit of sock pairing and anything else that’s got nothing to do with what I’m actually supposed to be doing! I also usually put my oven to good work, either roasting up some veggies for quick meals, baking or slow cooking a stew. This week I’ve moved away from my winter staples of roasted root veg and onto my current obsession: fennel! I love this stuff and can quite happily much through a whole raw bulb ..read more

Orange & Hazelnut Biscotti We love biscotti at our house and tend to buy a big bag of them every so often to go with a coffee. I never actually realised how easy they are to make until I had go myself this week. They have very few ingredients to make the basic dough (just flour, eggs, sugar & baking powder) and from here you can add your own extras to your own taste, such as nuts, spices, or even chocolate. I followed Paul Hollywood’s recipe for Orange & Hazelnut biscotti, but to be honest most of the recipes I’ve seen are pretty similar with just variations of flavourings. Choco ..read more

Roasted red pepper & feta bites With the festive season fast approaching it’s lovely to kick back and relax with a glass of fizz and some yummy nibbles. I’ve been experimenting with creating some vegetarian snacks and I’m pretty pleased with how these came out – they even got the thumbs up from my little one who is a tough critic at the best of times! Ingredients 1 pack of ready rolled puff pastry 200g block of feta cheese 2 red peppers 1 teaspoon of dried oregano A small cup of milk for brushing Poppy or sesame seeds to decorate Method Preheat your oven to 200oc Cut your peppers into st ..read more

Chocolate Olive Oil Cake This is a divine recipe from the equally divine Nigella Lawson. Fudgey and delicious, butter is replaced by olive oil in this recipe, which makes a refreshing change from having to cream butter and sugar to together. I opted to use ground almonds for that subtle nutty taste, but it works equally well with flour if you aren’t gluten free. It’s a perfect treat to banish those lockdown blues –  give it a try! You can find a link to the recipe here The post Chocolate Olive Oil Cake appeared first on Breakfast by the sea ..read more

Stocking up your kitchen Having a well-stocked kitchen means you have a variety of ingredients available to make a variety of wholesome meals throughout the week. I’ve put together a list below of some of my favourite budget-friendly kitchen staples as guide. All you need to do is add your fresh goods such as fruits, juices, vegetables, salads and proteins (meats, fish, tofu etc). Store cupboard essentials Rapeseed oil Tomato puree Stock cubes or powders (choose low salt if cooking for very young children) Herbs and spices (Italian mixed herbs, paprika, oregano, basil, cumin, chilli powd ..read more

Black Bean Tacos A little Mexican colour and spice to liven up lunch or dinner. These tacos are really easy to make and are perfect for a light dinner – you can add as many toppings as you like. If you’re looking to cut down on the amount of meat in your diet then black beans are a great option as they are packed with protein to provide you with a really balanced plate. Tinned beans are also a budget-friendly option. This recipe keeps really well (minus the avocado) so make a few extra and you’ll have tomorrow’s lunch ready to go! Ingredients 1 tin 400g black beans 1 red pepper, cut into sm ..read more

Easy Oat & Raisin Cookies Ingredients 125g sugar 150g oats 50g raisins 125g butter 1tsp vanilla extract 1 tbsp golden syrup 75g plain flour 1/4 tsp baking powder 1/4 tsp mixed spice Method Heat the oven to gas mark 4 180oc/160oc Grease or line a large flat baking sheet Cream the butter and sugar together until light and fluffy Beat in the eggs and vanilla essence Add in the remaining dry ingredients and mix until well combined. Shape tbsp amounts into balls and place well spaced onto your baking tray. Flatten slightly with a fork so they bake evenly. Bake in the oven for 10 minutes until ..read more

Butternut Squash & Coconut Soup Ingredients 1 butternut squash cut into small chunks 1/2 can coconut milk 2 pints of vegetable stock 1 onion finely chopped 1 clove garlic, crushed 1 tbsp vegetable oil Method Lightly fry the onion in the oil on a low heat for around 4/5 mins or until it has softened. Add the garlic and butternut squash and cook for a further 5 minutes. Add the stock, bring to the boil then turn down to a simmer and cover. Leave to cook down for 30 minutes. After 30 minutes add the coconut milk remove from the heat and leave to cool slightly. Once slightly cool blend to a ..read more

DIY Pot Noodle Stuck for lunch ideas? How about this cosy homemade pot noodle? Packed full of healthy ingredients – design your own flavour combinations with either veggie, vegan or meat. Add quick cook noodles to a heat resistant jar. Top with 1/4 stock cube (I used Kallo Low Salt Veggie). Add your choice of veg. Try: Sweetcorn, spinach, grated or strips of carrot, chillies, sliced spring onion and some protein such as chickpeas, silken tofu, chicken or ham. Add a tbsp of soy sauce, a tsbp of lime juice and a tbsp of honey. Top with boiling water, pop a lid on and leave to stand for 5 minut ..read more