If you only ever cook one recipe of mine, make it this one. I am almost certain that I’ve said this before, but I promise you, this is something you’re going to want to try!
After Christmas, I didn’t think I would ever want to cook or eat another roast again.
January started off so well……No alcohol, healthy eating, lots of excersise……3 weeks in and all I want are comforting carbs and a glass (or two) of wine. So that’s what I’m going to do. I’ve decided my liver is well rested and carbs have been out in the cold for long enough!
I’m not usually one for lengthy recipes, but if you can’t get a little bit fancy at Christmas, when can you?
Ok, so first of all I need to apologise (again) for my lack of blogging. You would be forgiven for thinking that I had disappeared for good! I do have a good excuse this time….I’ve been caught up in the marathon that is moving house!
Chilli Con Carne is one of my favourite dinners. It’s one of the first meals I ever learnt to cook. Aldi have just expanded their range of tinned beans, so I wanted to use them in a new recipe. I really wasn’t sure about substituting the beef for beans. We don’t eat much red meat, but what we do eat – I love!
As you know, I am a bit of a reluctant baker, I’ve always preferred the eating to the actual process of making it. However, this tea loaf is a gem of a bake. Simple, satisfying (to eat and prepare!) and very quick hands on time.
This cake is really easy, even for a mediocre baker like myself! It’s quite satisfying when you turn it out of the pan – and looks so pretty! If you’re not a fan of almonds, just leave them off the top and substitute the ground almonds in the sponge mix for 100g of self raising flour.