My Most Loved Recipes: Savoury Meals and Sweet Treats to Boost Your Week.

Instead of trying to alter or come up with some new recipes for here, I thought I’d share some of my favourites from fellow bloggers, chefs and websites. To share the love and all that. This list includes sweet treats and savoury meals, all pretty easy and equally delicious.

I know that it is hard to come up with new ideas and a lot of the time we end up eating the same thing over and over again. Hopefully, this will change that and you’ll end up with new staples for your cookbook.

Savoury Meals

BBC Good Food’s Sesame Salmon, Purple Sprouting Broccoli and Sweet Potato Mash

Image courtesy of linked website on BBC Good Food

Recipe is available here.

This has been a huge hit in both my flat in Edinburgh and at home. Full of flavour and healthy benefits, this recipe is super simple but super tasty!

I must admit I’ve never actually served it with the sweet potato and I always end up throwing any leftover broccoli that’s in the fridge (doesn’t necessarily have to be purple sprouting broccoli) into the tray. A good tip to make sure the broccoli gets cooked is putting it in a bowl with a small amount of water, covered with clingfilm and then put in the microwave for 2-3 mins before putting it on the tray. This way it should be properly cooked when finished.

Jessica Gavin’s Roasted Cauliflower Steaks

Image courtesy of Jessica Gavin’s website (available at the link for the recipe)

Recipe available Here.

Scroll to the bottom of the post on the recipe linked to get the full ingredient list and method.

When I say you NEED to try this, I mean you NEED to try it. Even if you aren’t a huge fan of cauliflower (like my sister) I promise this will convert you. The Cauliflower gets a nice lightly crispy texture with a soft inside bursting with flavours of garlic, paprika and salt. It says to serve with Coriander but I’ve never had it so never use it. It’s a recipe which you can alter depending on your preferences of flavour.

To serve with it I make Pea Purée. I boil a decent amount of peas, drain them and then put them in a blender (you will need quite a lot of peas to make a substantial amount of purée). Next add 2-3 tablespoons of natural yoghurt, salt and pepper and then some mixed herb seasoning or mint sauce (use whatever you have available) and blend. Make sure the mix is smooth and add any extras of the ingredients if needed; remember you can add ingredients but you can’t take away.

This recipe goes particularly well with couscous.

BBC Good Food’s Chicken, Sweet Potato and Coconut Curry

Recipe courtesy of BBC Good Food

Recipe available here.

This two step curry is one of my favourites. If you aren’t a massive fan of overly spicy foods but still love flavour or are looking for a curry great for both adults and kids then this is one you need to try. It’s my sisters go to and I get very excited when she makes it. I once gave my old flatmate a try of the curry and it was a massive hit. Just like any curry it tastes great the next day too!

My sister recommends also adding Garam Masala to the curry and if you are confident enough adjust certain flavours to taste. She will often include cumin or turmeric to the recipe as well. I’d probably suggest that this can also be easily made vegetarian too!

Mary Berry’s Foolproof Yorkshire Puddings

The first batch I made with this recipe!

Recipe can be found Here.

My Yorkshire puddings have become a huge hit in my house since coming home due to lockdown. I must admit I tried them once before and they turned out extremely deflated so I tried this recipe instead and they worked great! I get requested to make them on a weekly basis. It’s extremely easy and once you get the hang of it you can’t go wrong.

Make sure the oil is very hot and watch your hands when pouring the mixture into the tin. It’s also important that you leave them in for the required time because if you don’t they will collapse.

Jamie Oliver’s Messy Meatball Buns

Image courtesy of Jamie Oliver’s website available in the link below.

Recipe is available Here.

Now this isn’t the most attractive thing to eat I must admit but boy is it tasty! Filled with mozzarella, pesto and a rich tomato sauce, what is not to love about this!? It’s a firm favourite in my flat in Edinburgh and one of Mara’s (my flatmates) favourite things to make.

If you have leftover sauce it’s perfect to add to pasta and can be put in the freezer for a rainy day. If you don’t want to have this in a roll you can also make meatball subs out of them. Thankfully the recipe is now available online!

Sweet Treats

American Style Pancakes

Photo courtesy of BBC Food, available below.

Recipe is available Here.

I have struggled to get a decent pancake all my life and I must admit these aren’t like my granny’s pancakes which were amazing. However, they are pretty good and a recipe I can trust to give me results every time.

Expect fluffy, thick pancakes that go great with either savoury or sweet toppings.

Bon Appétit’s Best Chocolate Chip Cookies

Image courtesy of BA, website linked below.

Recipe is available Here.

Now I must put a disclaimer here before I even start telling you about these delicious cookies. I do not support the actions of the BA/Condé Nast team in terms of the treatment of their BIPOC staff and the lack of equality in their company. However, I support the staff who have worked tirelessly under these conditions as they are amazing chefs and provide excellent recipes. I just wish for better and hope the staff get what they deserve.

These cookies are probably the best ones I have ever made, deliciously soft on the inside with a slight bite on the outside. Gooey with a hint of sugary caramel to them. I highly recommend making them.

Jane’s Patisserie’s Chocolate Fudge Loaf Cake

Photo belongs to Sophie’s Edit.

Recipe is available Here.

If I am honest there are a lot of recipes I’d like to try from Jane’s website however I can very much recommend the one I have tried. It is great! A moist chocolate sponge, rich in flavour and soft in texture, it even got my mums approval.

Perfect to fill the stomach of any chocolate lover, this one is a must try. Plus the recipe makes a decent amount; the first time I tried it, we managed to get a whole loaf plus an additional 3 mini ones.

Mary Berry’s Banana Loaf

Photo courtesy of the website linked below

Recipe available Here.

Another tried and trusted recipe from the Queen of baking. This is perfect for any leftover banana’s that are starting to go off. Plus you can get inventive by adding in chocolate chips, cinnamon or pecans. Banana Bread is the perfect accompaniment to a good cup of tea on a rainy day.

Just like any baking the smell of it filling your house is irresistible.

Zoella’s Four Berry Pavlova

Photos courtesy of my sister

I am still trying to figure out whether attaching a Zoella recipe is going to get me hate or a lot of people cringing. I don’t understand why but sadly I see it too often (but that’s a whole other blog post in itself). Anyway, this pavlova recipe is very tasty. Perfect for eating on a nice day. My sister made this a month or so ago and it was demolished very quickly.

The good thing about a pavlova is that they are so light you can fit a lot more on your plate and thus, into your belly.

Recipe is available Here.

If you’re looking for any more recipes or want to check out the food section of my website, click here.


Well, that is basically all my culinary favourites divulged in one blog post. I hope you’ve enjoyed seeing the array of foods that you can now try and impress your friends and family with.

It’s good to switch it up every now and again plus you never know what will sneak its way into becoming a staple in your home.

The variety of meats, fish and veggies available above plus the endless amounts of sweet treats to accompany them means you are really spoilt for choice.

Enjoy!

Much love,
Sophie x


Recipe: Kirsty’s Crunchie Tiffin

If there is anything I’ve eaten a lot of in the past 3 weeks it is this stuff. It tastes very good. Yes tiffin is not the healthiest (by a mile) but whoever said good tasting things were never healthy is on point when it comes to this.

Filled with delicious layers of biscuit, chocolate and crunchie, there is simply nothing you cannot love about it. Plus you can easily swap the crunchie out for other sweet treats like maltesers.

A recipe for both kids and adults to enjoy while being relatively easy to make, means it is a win win recipe. What’s not to love?

Also, I might add, Kirsty is my twin sister and has been fuelling me with this fabulous treat for the past few weeks.


Ingredients

The Base:

  • 200g Milk Chocolate
  • 100g Unsalted Butter
  • 2 tbsp’s Golden Syrup
  • 125g Digestive Biscuits
  • 3 Crunchie Bars

The Topping:

  • 100g Milk Chocolate
  • 100g White Chocolate
  • 25g Unsalted Butter
  • 1 tsp Golden Syrup
  • 2 Crunchie Bars

Step 1: Put a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water).

Step 2: Add the Unsalted Butter and Golden Syrup (for the base) into the bowl and wait until fully melted (stir occasionally).

Step 3: Meanwhile you will need to prepare the base and the chocolate. Start with adding the digestive biscuits and crunchie bars in an airtight bag. Smash until broken up.

Tip: The biscuits should be a crumb like texture however if the crunchies are not fully broken, do not worry! Also keep an eye on the bag and make sure it doesn’t break, using a ladle is the perfect instrument for breaking this up!

Biscuits and Crunchies for the base
Biscuit base complete

Step 4: Chop the chocolate for the base finely. Once the butter and golden syrup mixture is fully melted, take it off the heat and add the chocolate to it.

Tip: It is important this is done off the heat and not stirred frequently as you risk splitting the mixture. If you do split the mixture slowly add cream and whip vigorously once cooler in temperature to bring back to a normal consistency (which will be slightly thicker than normal melted chocolate if you do split it.)

Step 5: Add this chocolate to the biscuit mixture and combine.

Step 6: Line a 20-25cm tin which is deep with baking parchment and spread out the chocolate biscuit mixture.

Tip: Use the base of a glass to flatten the mixture. This gives an even base for your topping to sit on.

Step 7: Now repeat the melting process for the topping; place the butter and syrup over the simmering heat.

Step 8: Again, chop the milk and white chocolate finely. Repeat step 4 for this, keeping in mind the chance of the mix splitting.

Step 9: You now want to add your melted chocolate to the top of the biscuit mix in your tin.

Step 10: Chop up your crunchies for the topping. This does not need to be small but keep in mind it will be chopped into bite size square pieces.

Tip: if you cut the crunchie down the centre horizontally and then cut smaller pieces from this you should get pieces that stand up.

Step 11: You will also get excess crumbs from the crunchie, simply sprinkle this on the top for added texture and less waste.

Step 12: Cover with clingfilm and refrigerate for 2 hours.

This can last a while if kept in the fridge in an airtight container. It also tastes better when cold.


And that’s it. The perfect tiffin for everyone to enjoy! It also makes a great gift because you can easily cut it up and divide it into whatever size you like.

It has quickly become one of my favourites and because it doesn’t actually need baked its relatively simple and not much can go wrong.

If you try it let me know by tagging me on Facebook or Instagram! I love to see your bakes!

Much love,

Sophie x


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2 Easy and Affordable Recipes for Lunch

Lunch time. The one time of day where I dread going into the kitchen to think of what to make. Being more of a creative person, part of me doesn’t want to waltz in there and purely make a sandwich or a plain salad. I want to rustle up something that is exciting yet doesn’t take the time of day to make.

Therefore, I’m sharing two recipes for easy but exciting lunches and also ways you can interchange items to keep it fresh. Lunch does not have to be boring (although there is nothing wrong with a sandwich)

Recipe 1: Sushi Bowl

Serves 3-4 people but can be amended for smaller portions.

Ingredients

  • Sushi Rice
    • 250g of sushi rice
    • 2 tbsps. Japanese Rice Wine Vinegar
    • 1 tbsp. Mirin
    • 2 tbsps. Caster Sugar
    • 1 tbsp. Salt

Alternative: In Supermarkets you can also find readymade sushi rice that just needs put in the microwave. These can be handy for smaller portions.

  • Toppings
    • handful of tomatoes
    • cucumber
    • pepper
    • carrot
    • beetroot
    • sesame seeds
    • Optional – Sticky Chicken or Salmon or any other meat.
    • crispy onions
    • Sriracha mayo

Method

Sushi Rice

Place your sushi rice in a bowl and wash with cold water, this needs repeated 3-4 times before draining in a sieve. Next add 330ml of water and the washed rice into a pan. Bring this to the boil and simmer for 10 mins with the lid on.

Tip: It is important to note that you should keep an eye on the rice regularly because it can very easily come out of the pan and bubble over.

Next turn the heat off and leave the pan to stand for 15-20 minutes with the lid on. While this is standing you should make the rice seasoning.

In a separate bowl mix together the above ingredients; Rice Wine Vinegar, Mirin, Caster Sugar and Salt (measurements above).

Transfer the rice into a bowl and fold in the seasoning mix (should be done gradually). Once mixed leave to cool (sometimes I don’t wait).

This should then be placed into your bowl of choice – you do not need too much sushi rice.

Toppings

The quantity of toppings are completely up to you, just remember that sushi rice is deceptively filling.

I cut my tomatoes in quarters and tend to use baby tomatoes. The cucumber is cut into match sticks while I tend to either peel the carrot into shavings or cut matchsticks out of them. With carrots I recommend shavings.

In order to fill 3 portions I usually use around half a pepper and again just cut them lengthways. The same with the beetroot (which I get out of a jar and cut).

Place each vegetable onto the top of your rice, I tend to place them into separate bits.

Toppings such as crispy onions and sesame seeds can be found in your local supermarket and easily add depth of flavour to the bowl.

Finally drizzle your sriracha mayo onto the top. This lightly adds moisture to the dish while incorporating a bit of heat.

Optional Topping: I also sometimes include Sticky Chicken (which is actually bought out of Tesco’s freezer section and they come on sticks which I then take off), smoked salmon or tuna is also a good topping or any other meat. I would advise shredding it and placing it onto the veg.

Alternatives: You can swap the sushi rice for the likes of wholegrain rice, other toppings include; Edamame beans, Red Cabbage, Radishes, Ginger (if you have it pickled ginger is a great topping), Avocado, plain sriracha also works, or you can simply add this to mayo and make your own.

Recipe 2: Fried Potato and Egg bowl

This was entirely thought up when I was starving and wanted something quick but tasty. Makes 2 portions.

Ingredients

  • 1 tin of Peeled New Potatoes in water (these are available from supermarkets and are ready cooked. There is nothing wrong with them and are also perfect for using in tray bakes)
  • Salt and Pepper to Season
  • 1-2 tsp of Italian Seasoning
  • 1 tsp of Paprika (or more to taste)
  • 1 tsp of garlic powder
  • Around 1 tbsp of butter
  • 1 large egg
  • sriracha

First you need to drain the potatoes and roughly chop them either into halves or quarters (they come in various sizes). Then melt a nob of butter in a frying pan. Transfer the potatoes into the pan and start frying them on a medium heat. Season with a good pinch of salt and pepper. Let this fry for a few minutes, while the butter is still wet you want to add the other seasoning ingredients onto the potatoes. This includes the Italian Seasoning, Paprika and Garlic Powder. The goal is for the potatoes to be slightly crispy.

Once the potatoes are finished transfer them into your bowl of choice. Now, in the same pan, you want to melt a bit more butter and crack your egg into the pan. This is where you need to act fast. An egg should be seasoned well with salt and pepper. I usually also add a shake of Italian seasoning and Paprika while the egg is cooking (you want it so it will soak into the egg). I cook my egg sunny side up, so you want the white to fully harden and no longer sit on the top. It’s a technique that may take time to master because you also want a runny egg. I must add it definitely doesn’t take too long.

Now transfer the egg onto the potatoes and drizzle with sriracha. Enjoy!

Tip: If like me you are going to eat the second portion the next day, make the egg on the day you are actually going to eat it and reheat the potatoes in a small amount of butter so you can get them extra crispy. Alternatively, you can also cook the potatoes in a small amount of vegetable oil on either day.

Alternatives: If you don’t have/want to use the new potatoes you can chop potatoes into little cubes and fry them instead (this will take considerably longer and it is probably easier to parboil them first), alternatively you can also use ready cubed potatoes often found in the freezer areas of supermarkets. The fried egg is also nice on pretty much any leftovers, I like adding it and the sriracha to leftover couscous with veg.


I know thinking of different things to cook can be challenging so I hope this helps.

Make sure to tag me in any photos of anything you make from my website, all socials are linked below.

Much Love,

Sophie x