So what are the benefits?

IT'S HEALTHY

IT'S EASY

IT'S GOOD

Its been a little while since I have got my oven mitts on and baked something scrummy. I have not eaten a cinnamon bun since the house move! seriously! So I decided it was time to attempt to bake my own yummy goodness and test this oven out. 

These are cakey delicious cinnamon buns. Not a traditional yeast roll, but quick and easy for the morning rush, perfect for those busy and stressful mornings.

For the Filling
• 3/4 cup brown sugar
• 1/4 cup butter, softened
• 2 tbs maple syrup
• 1 teas ground cinnamon
For the Dough
• 3 cups flour
• 1 tbs baking powder
• 1 teas salt
• 1/2 cup cold butter, cut into small cubes
• 1 cup milk
For the Glaze
• 2 tbs cream cheese
• 2 tbs plain Greek yogurt
• 1/2 cup powdered sugar

• 2tbs vegetable oil

• 2 medium aubergines, halved lengthways,

• 2 cloves of garlic, chopped

• 1 onion, chopped

• 1tsp cumin

• 1tsp oregano

• 250g lamb mince

• 390g chopped tomatoes

• 335g cherry tomatoes, halved

• 560g new potatoes, cut into quarters

• 40g cheese, grated

• 200g young leaf salad

Preheat the oven to 200ºC, fan oven 175ºC, gas 6. Place the 4 halved aubergines, cut side up, on a baking tray and bake for 40 minutes. Cool slightly, then scoop out the middle (reserve for later) leaving some of the skin and layer of flesh intact.

Heat 1tbsp of oil into a large pan. Add the onions and cook for around 5 minutes, stirring in the garlic, cumin & oregano for the last minute. Stir in the lamb mince and cook for 3-4 minutes and then add the chopped tomatoes. Cook for 15 minutes over a medium heat and then stir in the cherry tomatoes.
Season with black pepper.

Preheat the grill to high. Chop the reserved aubergine flesh and stir into the mince mixture, with half the potatoes. Spoon the mixture into the aubergine halves and top with grated cheese.

Mix the remaining potatoes & cheese with oil and put on the tray next to the aubergines. Grill for 5 minutes or until the cheese is melted and golden. Serve with a nice crisp salad.

Enjoy x

Fudgy chocolate (not so) squares, the perfect yummy treat for this easter holiday! 

• 250g unsalted butter

• 250g golden caster sugar

• 4 medium eggs, lightly beaten

• 250g self raising flour

• 50g cocoa powder

• 5tbsp semi skimmed milk

For the Ganache

• 200g smooth dark chocolate

• 200ml double cream

To Decorate

• 20g smooth white chocolate

• easter cake decorations (optional)

Preheat oven to 180ºC, 160ºC fan oven. Line a 20cm x 30cm x 5cm baking tray with baking paper. 

In a large bowl, beat the butter and sugar until smooth and creamy.

Gradually beat in the egg, until well combined. Sift in the flour and cocoa powder and gently fold into the mixture with the milk. 

Spread the mixture evenly into the baking tray for around 25 minutes and a skewer inserted into the middle comes out clean.

Remove from the tin and leave to cool.

To make the ganache, melt the dark chocolate in a bowl over a pan of simmering water. Once melted remove the bowl from the pan and add the 200ml of double cream. Beat until smooth and glossy.

Spoon and spread the ganache evenly over the cake (make sure the cake is cool) and leave to set for a few minutes.

For the decoration melt the 20g of white chocolate in a bowl in the microwave for around 20 seconds. Spoon the melted chocolate into a piping bag and pipe lines over the cake. You can then decorate with extra cake decorations if you want to add extra touches. 

I decided not to add any extra decorations as the cake is already very heavy and sweet. I also substituted the white chocolate for some silver glitter writing icing.

Enjoy x

This is a quick & simple take on the spanish dish. You can include chicken or seafood, however I cook this recipe without as a cheaper alternative. For a vegetarian paella simply use a vegetable stock instead of chicken. It only takes around 40 minutes to prepare & cook, so its a great recipe for a midweek dinner. You will need the following:

• 2tbs olive oil

• 2 medium onions, sliced

• 4 cloves of garlic, chopped

• 3 peppers, chopped

• 1 cup of peas

• 3 tomatoes, chopped into quarters

• 1tsp Paprika

• 800ml of Chicken or Vegetable stock

• 300g Paella rice

Prepare the ingredients listed above. Poor 2 tbs olive oil into a large saucepan or frying pan - preferably one with a lid. On a medium heat, fry the onions and garlic for 2-3 minutes. 

Add the chopped peppers and cook for another 2-3 minutes. Add the peas and cook with the lid on for a further 5 minutes, stirring the vegetables occasionally.

• 500g Sushi rice

• 1/2 cup of Vinegar rice

• 750ml water

• 2tsp Salt

• 2tbs Sugar

In order to make the Maki Rolls you will need:

• 4 sheets of Nori

• Bamboo mat

• Fillings

For the filling you can use anything that takes your fancy. We added prawns, surimi (seafood sticks), smoked salmon slices, red & green peppers, cucumber & avocado. 

Extras for dipping:

• Soy sauce

• Wasabi paste

This recipe makes up 4 Nori Rolls (16 maki rolls)

To cook the rice add the 500g of sushi rice to a saucepan and add 750ml of water. Bring to the boil and then simmer for around 20 minutes or until the rice has absorbed all the water and the grains have doubled in size. 

Transfer the rice to a plastic bowl using a wooden spoon (A metal spoon will damage the rice) don’t scrape the rice out from the bottom of the pot. If it comes out easily, good, if not – leave it. The rice at the bottom of the pan will be burnt and will not taste nice. 

To prepare the rice vinegar place into a pan and add the sugar & salt. Heat gently until the sugar & salt has dissolved.

Add this mixture to the rice and mix well.

Leave the rice to chill (do not chill in the fridge). This is where having some patience comes in. We had to wait around 30 minutes for the rice to cool. Meanwhile you can prepare your fillings by slicing thinly and placing into bowls.

Once the rice has cooled you are ready to start making your rolls. Make sure to have a bowl of water with a little rice vinegar added. This will make working with the rice easier - its super sticky.

Place a sheet of Nori onto the bamboo mat with the rough side facing up. Keep yours hands dry whilst touching the Nori. 

Wet your hands and make a handful of rice into a ball. Place this into the middle of your Nori. Spread to cover the Nori however leave an upper margin of around 2cm to allow the roll to close correctly once rolled.

Now you can place the fish and any vegetables along the edge of the Nori on top of the rice. 

Using the closer edge of the rolling mat, close up the filling with the nori by rolling over the top of the filling making sure the rice covers the ingredients. Continue to roll until you reach the end of the Nori - keeping pressure as you roll so its tight.

Once rolled you can unroll the mat from around the sushi and you should have a long Maki Roll. Using a sharp knife cut into sections - we cut into 4. Soy sauce and wasabi paste is great to dip the maki rolls into and tastes great.

Enjoy x

• 1 red onion, chopped into wedges

• 3 salad tomatoes, cut into quarters

• 1 drizzle olive oil

• 6 chicken portions (thighs/drumsticks)

• 2 red peppers

• freshly ground black pepper

• 2 tbs red wine vinegar

• 5 cloves of garlic - chopped

• 1tbs paprika

• 1tbs oregano

• 100ml chicken stock - using only 1 cube

• 400g tin chopped tomatoes

Preheat fan oven to 165ºC. Put the olive oil into the baking dish along with tomatoes, red onion, garlic cloves, chicken portions, red wine vinegar, herbs and stock and mix well.

Place the portions on top of all the ingredients once mixed and season with black pepper. Bake for 1 hour.

Serve with mashed potato or new potatoes, enjoy!

• ½ lemon, finely sliced

• 5 cherry tomatoes, halved

• 1 drizzle olive oil

• 120 g firm fish fillet, such as haddock, halibut or salmon, (i used haddock).

• sea salt

• freshly ground black pepper

• 1 splash white wine