Tag Archives: homemade

Easy-Peasy (not really) Carbonara

This lovely, creamy, scrumptious Carbonara is the ultimate comfort food. If you’re making this for pregnant ladies, or the under 1s remember to cook the eggs thoroughly when you add them. Otherwise, you can leave them rich and unctuous.

Serves 2 adults


180g pasta

4 rashers of bacon snipped into bits

2 eggs

100g grated cheese

4 tblsps olive oil



1) Cook the pasta as per packet instructions. Whilst the pasta is cooking, fry the bacon until browned and crispy, then drain on kitchen paper.

2)Lightly beat the eggs with the olive oil and a pinch of pepper. Stir in the grated cheese.

3)Drain the pasta and return to the pan. Stir in the bacon.

4)Pour the egg mixture over the pasta, and cook stirring over a low heat until rich and creamy. Serve with a crispy salad.


Chocolate bread and butter pudding

The kids loved helping to make this, it was really simple and delicious hot or cold. I think they were a bit disappointed that as there’s no batter mix like with a cake, there wasn’t a bowl to lick out at the end…

Serves 6-8



Half a stale white baguette


100g chocolate chips

50g raisins

2 tblsps cocoa powder

90g caster sugar

5 eggs

2 and a quarter pints of milk (soya is fine)


Large, shallow lasagne dish

Roasting tin, big enough that the lasagne dish fits into it


1) Slice the bread into 1 inch thick pieces and spread thickly with butter.

2)Grease the lasagne dish, then arrange the bread in overlapping rows in the dish.

3)Sprinkle with chocolate chips and raisins

4)Add the cocoa powder to a quarter of a pint of milk and stir into a smooth paste.

5)To make the custard, beat the eggs thoroughly, then whisk in the caster sugar. Stir in the cocoa mixture and the remaining 2 pints of milk.

6)Spoon the custard over the bread and allow to soak for 5 minutes.

7)Put the lasagne dish into the roasting tin, then add water so that the sides of the lasagne dish are halfway covered.

8)Put in the oven at 180 degrees Celsius for 50mins. Check regularly, do not allow to dry out. The pudding is ready when the custard is lightly set and the top is browned. To check insert a sharp knife into the centre. If the custard is still runny, bake for another 10 mins. Serve warm with custard, ice cream or cream.

Mini Orange and Chocolate Rock Buns

These turn out about bite size, and are so tasty that they’re never around for long in our house. My son loves helping to make these and particularly likes hitting the chocolate with the rolling pin.

Makes around 20



225g self raising flour

125g margarine or butter

75g caster sugar

50g good quality dark chocolate

Grated zest of 3 satsumas (or 1 orange)

1 beaten egg

2 tblsps orange juice

1 tsp vanilla essence



1)Preheat oven to 200 degrees Celsius. Put the flour and margarine in a bowl and rub together until a breadcrumb like consistency is achieved. Stir in the sugar.

2)Place the chocolate in a plastic sandwich bag or wrap in cling film. Put this on a heavy wooden chopping board and smash with a rolling pin until you have created lots of little chocolate chunks.

3)Stir in the zest and chocolate chunks.

4)Add the beaten egg, orange juice and vanilla essence and stir. This will create a thick, sticky dough.

5)Grease two baking trays, and using two forks drop rough blobs of the mixture onto the tray. Leave a reasonable distance between them as they will spread a little as they bake.

6)Place in the oven for 10-12 mins or until golden brown all over. Cool on a wire rack and serve slightly warm.

Sea Bream (or Bass) oven steamed

For this recipe you can use either Sea Bream or Sea Bass, whichever is more readily available. It’s ideal for a quick, grown-up supper and super tasty. I wouldn’t recommend this for kids though, as these fish have lots of bones.



1 whole Sea Bass or Sea Bream per person

Some white wine

Salt and pepper

Garlic granules

Chilli powder



Aluminium foil

Greaseproof paper



1)Preheat the oven to 220 degrees Celsius. Cover a baking tray generously with aluminium foil, then layer the greaseproof paper on top.

2)With a very sharp knife, cut the heads off the fish and throw away. Unless you like eating fish heads, in which case, leave them on.

3)Place the fish on the prepared baking tray and season liberally with salt, pepper, garlic granules and chilli powder. Pinch up the corners of the foil to form a tray shap, then pour one tablespoon of wine over each fish, and one into the baking tray.

4)Encase the fish entirely in the aluminium foil, sealing the edges tightly to prevent moisture from escaping.

5)Place in the oven and bake for 10 min. Open the aluminium foil, the fish should be soft and flaky. Serve with rice and fresh green vegetables.

Quick fried chicken and wedges

This is a really great recipe for a fast and tasty mid-week tea that even the grown-ups will love.


1/2 skinless, boneless chicken thigh per toddler

1 medium potato per toddler

2-3 tblsps frozen peas per toddler

1 egg, beaten


Plain flour

Cooking oil

Ketchup (if required!)


1) For the potato wedges: Preheat oven to 200 degrees Celsius. Scrub the potatos and cut into quarters. Place on a baking tray and pour over 1-2 table spoons of cooking oil, making sure they are evenly covered. Place in the oven for 40min, turning once half way through cooking time.

2) Meanwhile, cut the chicken thighs in half and beat the egg in a small bowl. Take two side plates and pour breadcrumbs into one and flour into another. Use enough to cover each plate, you can always top up later.

3)Put a large frying pan onto the hobĀ  and heat up a little oil in the pan. Take each piece of chicken in turn, coat in the egg, then the flour, then the breadcrumbs. Fry over a medium heat for around 20-25 min, taking care not to burn the crumb coating. Check that meat is cooked throoughly before serving.

4) Microwave frozen peas as per packet instructions. Serve potato wedges, chicken and peas with as much ketchup as required!

Double chocolate and peanut butter cup cakes with chocolate icing

Makes approx. 20. These are really tasty and little ones will love helping to bash the chocolate into chunks and make the cake mix. They make a great alternative to the usual fairy cakes.


For the cake

125g butter or margarine

125g caster sugar

2 eggs

2 tblsps crunchy peanut butter

125g self-raising flour

1/2 tsp baking powder

2 tblsps cocoa powder

3 tblsps milk

75g dark chocolate

For the icing

60g good dark chocolate

60g butter or margarine

90g icing sugar

Glace cherries


First make the cake

1) Cream together the butter and sugar until light and fluffy using an electric whisk.

2)Add the eggs and beat until thoroughly mixed.

3)Mix in the peanut butter.

4)Sift the flour, baking powder and cocoa powder then add to the mixture and whisk until mixed.

5) The mixture should have reached a dropping consistency. When you drop a teaspoon of it back into the bowl, it shouldn’t be runny but should drop easily from the spoon. It should be thick and unctuous. If it is too thick, add a little of the milk, if it is too thin add a little flour.

6)Place the dark chocolate in a plastic bag and smash with a rolling pin until it is all broken up into small chunks. Stir it into the mixture.

7)Pre-heat oven to 180 degrees Celsius. Line a 12 hole cake tin with paper cups. Place 2 teaspoons of the mixture in each paper cup and bake for 15-20 min until soft and springy to the touch. Take out of the tin and cool on a wire rack.

Now make the icing

1)Break the chocolate into pieces, put it in a heat proof bowl and zap it in the microwave for 30 seconds. Stir until evenly melted. If necessary, zap for another 10 seconds and stir again.

2)Cream together butter and icing sugar until light.

3)Add melted chocolate and beat again. Use the icing whilst still warm as it will set once cooled.

4)Using 2 teaspoons spoon the icing onto the cakes and swirl. Add a glace cherry to each cake.