Banana and blueberry pancakes

Big fluffy american style pancakes are a fantastic weekend treat.

Here’s a simple recipe for really light lovely blueberry and banana pancakes with a blueberry sauce, it makes around 12 (enough for 3 people in our house).


Ingredients for the pancakes: 4 medium eggs, 4 oz (115g) plain flour, 1 heaped tsp baking powder, 140ml milk, pinch of salt

Ingredients for the toppings: 200g blueberries, 2 banana’s, 50g golden caster sugar, 50ml water. 

First start by making the blueberry sauce:

In a pan, over a medium-low heat add half of the blueberries, the sugar and the water and let it simmer and bubble away. It will become a little thicker and the blueberries will soften. While this is reducing you can make your pancakes.

I keep my pancakes hot on a baking tray in an oven (gas 2) while i make the batch.

For the pancakes:

First get yourself 2 bowls, an electric whisk and a wooden spoon and chop the bananas.

Start by separating the eggs, placing the yokes in the first bowl (the larger of the two if they are different sizes) and the whites in another bowl. Add a pinch of salt to the egg whites then to the yokes add the flour, baking powder and milk and combine to create a thick mixture.

Now whisk the egg whites until they become stiff peaks- this will take a good few minutes with an electric whisk.

Fold in the egg whites to the yoke mixture so you have a airy pancake mixture, now you’re ready to cook.

Heat a non stick frying pan over a medium heat and add a ladle of the mixture into the pan, you may need to flatten them down just a little with the back of a spoon.

After about a minute, pop the blueberries (4 or 5) and banana (3 or 4 bits) onto the uncooked side and then flip.

Cook for another minute or until golden brown on both sides.

Continue this until you have used all the pancake mixture- remember to keep the warm in the oven, it also stops them from going soggy.

When all the pancakes are done the sauce should be bubbling nicely too.

Stack the pancakes on top of each other, with a little bit of butter between each one if you’re feeling naughty and add another few banana chunks on top, ladle over the blueberry sauce and serve.

WOWWWW so yummy and they look so impressive, well i think they do.

K xx


Inspired by the Naked Chef, Jamie Oliver! 

Easter brownies

Easter is the day of the year where no matter what you are likely to eat your body weight in chocolate. It’s great! Easter eggs are stacked up high and if you’re anything like me there will be a fair few Creme Eggs in the house!
Everyone seems to have a recipe for these yummy Easter brownies and here’s mine. Super simple and minimal mess. Perfect


Ingredients 150g unsalted butter, 300g Demerara sugar, 150g plain flour, 75g cocoa powder, 4 eggs, 3 Creme eggs (optional…sort of)

Pre heat the oven to 190c/ gas 5

In a pan melt the butter over a medium to low heat

When the butter is melted add the sugar and mix until it has combined

Add the flour and coca and take off the heat. Mixing to create a dry mixture.

Crack the eggs into the mixture and quickly mix in using a little strength so the combine in nice and smoothly.

In a baking tray line with foil and pour in the mixture, making sure it’s evenly spread.

Cut the 3 Creme eggs in half and lay them out over the brownie mix. These are optional. Oreos are a good substitute!

Bake in the oven for 20-25 minutes. Leave to cool in the tin for at least 10 minutes.
They should be gooey and moist. Oh and verrryyyyy yummy!


Enjoy x

Where have i been???

Wow! Time has run away with me these past 6..7…8 i don’t even know how many months! I have moved house, twice, started a new job and honestly not had more than 5 real home cooked meals and i have baked 0 cakes, 0 cookies, 0 anything!!! WOW!

So i think i need to get my cook on, starting monday its back to a healthy, home cooked life style. I eat out too much.


Peace x

Banana Loaf Cake

Banana Loaf Cake with a Honey and Cinnamon Glaze

There is nothing else to do with an over ripe banana than make a cake! Banana loaf cakes are so easy to make as you just throw everything in the bowl and mix- how hard is that?!

This is a very simple cake, the trickiest bit is lining the loaf tin, and thats worth the effort! I made this today and it’s so yummy, i’m sure you will really enjoy it, i used 3 banana’s but i’m sure using 2 would be fine also. The glaze is also just an added extra, you don’t have to add it but if you want to you just need some squeezy honey and ground cinnamon.

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Ingredients: 100g Softened Butter, 175g Caster Sugar, 2 Eggs, 3 Ripe Bananas (mashed), 225g Self Raising Flour, 1 tsp. Baking Powder, 2 tsp. Milk.

Line a loaf tin with grease proof paper and heat the oven to gas mark 4/180 C

In a large mixing bowl add all the ingredients and using an electric mixer (or wooden spoon if you want to work those biceps) until the mixture has all come together and looks nice and light.

Pour all the mixture into the lined loaf tin and bake in the oven for 1 hour, or until a knife/skewer comes out of the centre clean.

Top Tip: Although the cake is baking on a low temperature in the oven, it is over a long period of time so the top could catch. Maybe move your oven shelf down 1 from where you normally have it, the cake does have a nice rise to it in the oven.

Take the cake out of the oven and allow it to cook for at least 5 minutes in the tin, then turn out onto a cooling rack.

When the cake is cool enough to touch, mix together 2 tsp of honey and 1/2 tsp of cinnamon, using a brush rub the glaze all over the top of the cake. It makes it sticky and glossy. YUM

I hope you enjoy!

K x

Inspiration for this cake from the fantastic Mary Berry!

Family Mac n Cheese

Ohhh yum! Who doesn’t love a good bowl of mac and cheese? It’s classic comfort food at its very best and also a fab way to use up left overs…

We had some left over cooked chicken and a little chorizo in the fridge too. You can use anything, veggies, pork, cooked ham, what ever you fancy just add the pre cooked ingredients in when you mix the sauce and the pasta.

Everyone has there own recipes, and this is mine…20130814-031113 PM.jpg

500g pasta (macaroni or other if you don’t have it to hand)
600ml semi skimmed milk
60g butter
60g plain flour
250g cheddar cheese
50-60g pecorino cheese
20g goats cheese
Salt and pepper
Garlic clove

Start by pre-heating your oven to gas 6/200c oil the edges and bottom of a large oven proof dish and rub a garlic clove into the oil.
You can discard the garlic or leave it in- its up to you.
Bring a pan to the boil and add the pasta, you need to cook it until al dente and then refresh it under cold water.
In a separate pan melt the butter and using a whisk mix in the flour until you have a grainy looking paste. It should be golden in colour and bubbling.

Add the milk to the paste bit by bit, whisking all the time until the ingredients have combined. Keep whisking until the sauce starts to become thick. When it’s about the thickness of a cupcake batter add half of the cheeses and some salt and pepper.

In the pasta pan drain away any water and mix in half of the sauce and any cooked meat or veggies you want. Combine all together and pour into the oiled dish.

Put the remaining sauce on top of the pasta and top with the cheese.

Bake in the oven for 35-40 mins or until the cheese is golden and bubbling.

Serve with a simple side salad or just tuck in!

K x

Inspired by the best Mac and Cheese makers ever (in my opinion), Hawksmoor London 

Cake Bunting

You can make any cake look ready for a party with this cute little homemade bunting. To create the overall look us the bunting to decorate the mascarpone and berry cake.

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Have a go, it’s really simple. All you need is;
An old birthday card/coloured card, string, glue, 2 cooking skewers 

Start by chopping the skewers in half and measuring the length of string you need across your cake.
Tie the string to the skewers and one in the middle for support.

Next cut out diamond shapes from the coloured card, enough to go right across the cake. For a regular cake cut out 9 diamonds and they measure 2 inches in total.

Score each of the diamonds across the middle so they easily fold into triangles. Next lay them across the sting in the order you want.

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Now glue each diamond together to form the little bunting triangles. Do this for each one until your string of bunting is complete.

Finally arrange the bunting across your cake and you’re done!!

I’m sure your friends will be impressed

K x

Berry Tumble Cake

A while ago one of our friends was having a party to coincide with a summer festival in our village. I wanted to take a cake which would be impressive but pretty quick to make.

This berry tumble cake went down so well there was only a couple of crumbs left at the end of the party! The classic Victoria sponge cake is jazzed up by the mascarpone filling- it’s lighter than butter cream and isn’t quite as sweet. I also used frozen berries on top, you can always have them in the freezer for smoothies and times like this. I think as they melt they create cute little pink streaks in the mascarpone to add to the tumbled effect.

It’s like it’s grown out of the garden! The cake bunting I also made myself and I’ll post a how too later on!

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For the cake using 2 regular Victoria sponge cake tins;
200g unsalted butter, 200g caster sugar,1 tsp vanilla extract, 4 medium eggs, 200g self-raising flour
For the icing:
1 tub Mascarpone, 100g Icing sugar, 2 tablespoons Summer fruits jam, Frozen mixed berries

Start my making a classic vanilla sponge

Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins.
Place the butter and sugar into a bowl and beat well to a creamy consistency- this takes a while but don’t give up its really important. Use a wooden spoon or a hand whisk.
Next slowly beat in the eggs and vanilla little by little, then fold in the flour using a metal spoon and mix well making sure not to knock the air out of the cake. If you need to loosen the mixture use a drop of milk.

Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

When the cakes are cooled mix the mascarpone and icing sugar in a large bowl until smooth. You may need to add more icing sugar to get it to the level of sweetness you prefer.

On the inside of the bottom cake spread the jam in a nice thick layer and top it with half the mascarpone mix.
Place the other cake on top and press down gently.
Place the remaining mascarpone mix on top of the cake and arrange your fresh or frozen berries on top!


Kate x