January 2014 Eats

Hello lovely people and welcome to our little update on what foody delights have been occurring with us this month. Wow January has been a long month, but as you can see we’ve mainly managed to survive it by eating lots of yummy things! Yay to us right.

January Eats

RSC#5 – Cod with bacon and a tomato sauce
Butternut squash pasta
Butternut squash risotto
Steak and potato wedges – the stuff of dreams!

Apple and Blackberry Crumble
Bourbon Biscuit brownies (as see on this rambling corner)
Avocado brownies
Bread & Rolls
Granola (coming soon I promise!)

Dinner at Five Guys
Pizza and quiz fun at the Elephant on the Hill
Brunch at Tom’s Kitchen. Look out for a post about this soon.
Drinks at the Tinder Yard
Dinner at The Seahorse Pub (One of our favourite places ever – their sticky toffee pudding is to die for)
Lunch at Denbies Vineyard

What about you lovely people? What have been your food highlights this month?

Lau xxx


Avocado Brownies – sort of

So here’s the thing, I happen to have an obsession with brownies, an unhealthy obsession to them if I’m honest. Whenever I spot them in a cafe it’s almost impossible to not have one and I’ve baked so many different variations – let’s see there was the scrumptious plain chocolate onesraspberry and biscuit ones, some featuring butternut squash, ones with mint and then there were the Oreo ones and the marshmallow ones, basically anytime I see an interesting recipe for brownies I have to give them a whirl. This obsession is not always great because of course gooey, chocolate brownies are not altogether good for you now are they? Plus how can anyone have just one homemade brownie? It’s basically an impossibility, well for me anyway. If you can do, then yay to you. I would be jealous but you know I’m too busy eating my fourth brownie of the day!

Anyway recently I discovered a recipe on the wondrous Pinterest for brownies that were healthy and only 27 calories a pop! Amazing right? I mean imagine the guilt free brownie scoffing that could ensue at just 27 calories a brownie?!?! It’s my ultimate dream! What makes them healthy I hear you say? Well you replace the butter and sugar with other ingredients, namely yogurt, Stevia and avocado. Yes avocado – don’t worry you don’t get the flavour of the avocado it’s purely for texture. Let’s be honest that would be a bit weird wouldn’t it? Needless to say I had to make them straightaway (or at least once I found all the ingredients, Stevia is not that easy to find FYI). My only issue with these brownies? Well there not really brownies. They’re more cakey than that and quite solid – there’s none of the gooey middle you get (and want) in a brownie in these. Don’t get me wrong they are nice, once heated in the microwave and covered in custard, but they’re not really brownies – at least not in my book. You should definitely make them, but treat them like a healthy cake and you’ll be much happier!

So here’s the recipe, which of course you can find over on the awesome blog Undressed Skeleton, which is chocked full of awesome looking food!

1 avocado – 3 eggs – 1 cup wholemeal flour – 1/2 cup cocoa powder – 1/3 cup hot water – 1 tbsp vanilla extract – 6oz fat free vanilla yogurt – 5 packets of Stevia – 3 tbsp dark chocolate chips – 3 tbsp agave nectar

Beat the avocado, eggs and yogurt until there are no avocado lumps, next add the vanilla extract and Stevia and beat until fully combined.

In a different bowl combine the water and cocoa together to form a paste (I needed to add a bit more water to get the right consistency). Then add to the avocado mixture and mix well.

Finally add the flour and combine again before pouring into the pre-greased brownie tray

Sprinkle with chocolate chips and cook on 180 degrees for 20 minutes.

If you make them I’d love to hear your thoughts, I’m intrigued to know how you ate them and if you’d class them as a brownie or not…

– Fi xxx

Originally posted on The Adventures of Fi on 20th January 2014.

Super-Simple Turkey Enchiladas

Greetings lovely friends, how are you today? I hope this Thursday is treating you well? Today I thought I’d share one of our staple meals, which *shock horror* we’ve never shared with you lovely lot – our turkey enchiladas. How remiss of us, how can you ever forgive us? I really hope that one day soon you can!

Anywho we made this a few days ago and it really is the yummiest recipe around and, as it’s this blog, it’s also simple indeed! It’s one of those recipes that you can make without having to visit a supermarket, or at least we can as we ALWAYS have all the ingredients to hand. And I promise you that it’s the most brilliant recipe to warm you from the inside out on any dreary January day! Read on to find out how you make it and what you’ll need. Oh and if you fancy making a veggie version check out our bean enchilada recipe here.

  • tortilla wraps
  • cheese
  • spices – 1 tsp paprika, 1 tsp chilli pepper
  • two turkey breasts
  • A jar of passata
  • A couple of tins of kidney beans/lentils/chickpeas
  • soy sauce
  • A selection of veg – we always do mushrooms and peppers
  1. Start off by frying your turkey (cut into thin strips) and chosen veg in a smidge of soy sauce
  2. Meanwhile heat up the passata, tinned beans/lentils, etc and spices
  3. Grate your cheese
  4. Once the turkey is cooked and the veg softened add to the sauce which should have reduced and be smelling AMAZING!
  5. Spoon some of the sauce into your serving dish (a lasagna bowl works a treat)
  6. Then take your first wrap and spoon in two spoons of the turkey/veg/sauce mixture and sprinkle a touch of cheese over. Then roll up and pop into the serving dish
  7. Fill the rest of the wraps in the same way until you have a full dish. We usually manage four wraps with the above ingredients, but it really depends on how full you fill them!
  8. Spoon the remaining sauce over the top of the rolled up wraps and finish with any left over grated cheese
  9. Pop into a preheated oven (180 degrees) and cook for 20 minutes until the edges of the wraps are crispy and the sauce is bubbling.
  10. Best served with a side of salad plus some guacamole or Nando’s Perinaise.

See I told you it was super easy, didn’t I! Let us know if you give it a whirl! So what are your go-to/fail-safe recipes? Does anyone else have enchiladas as one of theirs?

– Fi xxx

Fabulous Fudge

So let’s talk about fudge, lovely creamy, crumbly, delicious fudge. I’m a big fan of this stuff, and like to ignore that fact that I’m essentially eating a vat of butter with each mouthful as it’s just so darn delicious. The taste alone is reminiscent of childhood day trips when you’d be rewarded with the crinkling sound of the paper bag as it was unfurled and your Mum proffered you the bag to choose your very own piece. What dreams are made of I’d say.

As much as I love fudge (all flavours, I’m not picky) I’d never considered making it myself. I assumed it was so super-duper hard and complicated that it would involve some form of life endangering sugar boiling. Apparently that’s not the case, who knew?! Certainly not me, but thankfully the Domestic Sluts sorted me out, and when I finally got round to making fudge just before Christmas it was a revelation. Honestly one of the simplest things to make, and not only is it delicious but people also think you’re some sort of domestic marvel – when in reality all you’ve done is melted and stirred some ingredients. Bonus!

I made two types of fudge for Christmas, a plain fudge (recipe below) and this mince-pie fudge and both were marvellous, although possibly sweet enough to send you into a sugar coma after a couple of crumbs – so you’ve been warned. One thing I would say is that you should stir the fudge until you get a really golden colour as I stopped a little too soon on the plain fudge recipe and it didn’t quite set properly.

You can check out the plain fudge recipe I used below or read the original recipe that Domestic Sluttery posted here.

  • 230g slightly salted butter
  • 453g caster sugar
  • A tin of condensed milk
  • Melt the butter
  • Add the sugar and mix together.
  • Add the condensed milk and stir continuously for 10 minutes whilst bringing to the boil. Once its bubbling, turn the heat down and stir for another 10 minutes
  • Pour into a greased brownie tin and leave to cool.
  • Cut into squares and EAT!

See easy peasy – right! I bet you can’t wait to give it a whirl. I enjoyed making eating the fudge so much that I’m now trying to decide on what flavours to make next. Currently I’m torn between this layered mint chocolate fudge or this Peanut Butter Fudge one. I also saw someone tweet about a Malteaser fudge recently, which sounds intriguing I just can’t remember who it was! What do you think, any thoughts on what flavour I should try next?

– Fi xx

p.s. I’m a bad food blogger and failed to take ANY pictures of said fudge. What a fool I am!

Butternut Squash Pasta

Greetings my little food lovers. I hope this day is treating you well. Yippee for it being Friday hey!

Today I wanted to share a delicious dinner idea that Fi and I had earlier this week. Let me start by giving you a bit of background; Fi has been wanting to make this recipe from Country Living for ages and ages and on Tuesday we finally got around to doing it. We changed things a bit so I’m going to add what we did below, so you can either use our version or use the real recipe linked above (it’s for two people).

Ingredients – 

  • 1 butternut squash
  • 1/4 cup of double cream
  • 30 grams grated parmesan
  • 150 grams of penne pasta
  • salt and pepper

What to do –

1. First off roast the butternut squash. Peel the vegetable and cut it into chunks, then mix with some olive oil and put into a roasting tin for 40 mins at 200C. [We actually did this the night before so that the squash was all ready to go the next day].
2. Once the squash is roasted set your pasta to cook as per the pack instructions. Meanwhile blend the cream and roasted butternut squash together with a bit of seasoning to make a paste. *At this stage you will have quite a lot of the paste. As there was only the two of use eating, we decided to freeze half of the paste for another day.*
3. Once the pasta is cooked, drain and return it to the saucepan. Now add in half of the parmesan and the butternut squash paste and mix together.
4. Put the mixture into a ovenproof dish and sprinkle with the rest of the cheese.
5. Place in the oven on 180C for about 20 minutes. Basically you want the cheese on top to melt.
6. Now eat!

Squash Pasta2

Guys, I honestly can’t explain how good this tasted! Especially as it was consumed after some half marathon training in the cold and windy weather. I think that made us both appreciate it that extra bit more!

If you try this then do let us know your thoughts.

Lau xx

p.s. we’re planning on using the leftover butternut squash paste for a risotto or something similar, so of course we will update you on how that goes.

Apple and Blackberry Crumble

The other day when I was stood in the fruit section of Sainsbury’s I had the sudden desire to make a crumble, I have no idea where this desire came from as it’s been years since I’ve had a crumble and it’s always apple crumble that I choose. Anyway with the dreadful weather outside I decided to embrace the comforting thought of crumble and I set about making one. After trawling the internet for a delicious (and easy) sounding crumble I came across one that’s meant to be healthy – although at 450 calories a serving (according to My Fitness Pal) I’m not wholly convince on its health merits.

The original recipe can be found here, and below is my version (my version generates enough crumble for four people).


  • For the filling:
  • 1 large Bramley apple
  • 1 punnet of blackberries (150g)
  • 85g Demerara sugar
  • a squeeze of lemon juice

For the topping:

  • 115g plain flour
  • 85g butter
  • 25 g Demerara sugar
  • 40g porridge oats
  • 10g mixed nuts and seeds (I used walnuts, pumpkin seeds and almonds)

And to make this lovely winter warmer, simply do the following:

  • Peel, core and chop the apple up into chunks and then mix with a couple of drops of lemon juice
  • Throw the blackberries and apple and sugar mixture into your baking dish and mix up so the ingredients are spread out evenly.
  • Rub the butter and sugar together until you have breadcrumbs.
  • Add the rest of the topping ingredients to the breadcrumbs and stir together
  • Sprinkle over the fruit filling so there are no gaps
  • Place in the oven for 45 minutes on 200 ̊C until the fruit is cooked and the juices bubble through the crumble topping
  • Leave to cool for a couple of minutes before serving with a massive dollop of COLD custard or ice cream. Hot custard is wrong and therefore not allowed.

So there we have it, the crumble recipe that is *healthy* and the only thing that got me through the first few days of January 2014. What a lifesaver!

– Fi xx

Cook, Bake and Eat do Ready Steady Cook #5

Hello lovely people and welcome to the first round of Ready Steady Cook in 2014. This time it was Fi’s turn to choose the five key ingredients that I had to cook with. For some reason I was really looking forward to getting stuck into this challenge – I think because I didn’t do much cooking in December, so I was itching for a chance to get going. The five ingredients that Fi picked are below…


broccoli / cod / passata / brown rice / bacon lardons

As soon as I saw these ingredients I was grinning as it seemed like the perfect chance to create something warm and delicious for dinner. So that’s exactly what I did on the first Sunday of January. Aside from the ingredients that Fi gave me I also used 1 red onion and 3 tablespoons of double cream as we had some in the fridge already.

Here’s what I did to create cod with bacon and tomato sauce on brown rice.

1. Fry the chopped onion until slightly soft, then add the bacon lardons (NB we only used half of the bacon in this pack) and continue to fry. While this is cooking, cook the broccoli in the usual way. Preheat the oven to 180 ̊C and place the cod in some oiled foil ready for the oven.

2. Once the bacon is cooked add the carton of passata sauce and some herbs. I went for some mixed herbs as I wanted an italian flavour to the dish. I don’t have amounts as I just did it by taste and smell as I went along (sorry). Once you’ve started the sauce you can cook your rice – I did this in the microwave as I could leave it alone for 18 minutes, only stirring every now and again. Once the rice is in put your cod in the oven for 17 mins.

3. Once the sauce has thickened add in the double cream, this makes the sauce really creamy, but isn’t strictly necessary. We had some leftover in the fridge so I figured I may as well throw it in! Leave the sauce to simmer until your fish is cooked.

4. The rice, cod and sauce should all be ready at around about the same time, so now just construct your plate of food and enjoy!

Just a quick note to make – This gave us twice as much sauce as what we actually needed, so next time we would use half the amount of passata, the bacon and the cream.We’ll definitely be making this again as it was scrumptious!

Lau xx

p.s. Check out the new banner that Fi made for this series in 2014. I love it 🙂