Easter Simnel Cake

On my new blog…

Memoirs of Another Day

Easter Simnel Cake

As it was my 1st ever Easter Simnel Cake I had to follow Mary Berry’s recipe… my undisputed queen of cakes! Results?!? Well have a look! …and yes tastes delicious!

100g glacé cherries, cut into quarters
225g butter, softened
225g light muscovado sugar
4 large eggs
225g self-raising flour
225g sultanas
100g currants
50g chopped candied peel
2 lemons, grated zest only
2 tsp ground mixed spice

For the filling and topping
450g marzipan
1-2 tbsp apricot jam, warmed

Preheat the oven to 150C. Grease and line a 20cm cake tin.

Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin.
Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top…

View original post 174 more words

Lentil and potato salad

Lentil and potato salad

In need of a crowd-pleasing lunch recipe?
Here is my really simple and delicious lentil and potato salad.
Great to serve if you have lots of friends round for a light lunch. And yes, you might think that lentils are not everyone’s  favourite but hey, you will be surprised. Lentils give such a nice texture and yummy flavour that everybody will enjoy.


Lentil and potato salad

Serves: 4


500-600 g baby potatoes
200 g green lentils
4-5 spring onions, chopped, including green parts

for the dressing:
4-5 tbsp mayonnaise
1 garlic clove, minced
2 tbsp white vine vinegar
2 tbsp olive oil
1-2 tsp sugar
2 tbsp milk or natural yoghurt

Cook baby potatoes in salted water for 10-15 minutes, till soft. Drain well and chill. Then cut into bite size chunks and transfer to a large bowl.
Place lentils in a medium-size pan and cook according to package instruction. When soft (but not mushy), drain and add to the bowl with potatoes.
Add salt, pepper and half of a chopped spring onions.

Make the dressing: in a bowl or jug place all dressing ingredients and mix well.

Add 3/4 of a dressing to the salad.
Gently mix together and garnish with rest of a spring onions. Serve immediately, adding more dressing if needed.

Voila all ready!

Sweet potato and carrot soup

Sweet potato and carrot soup 750

When it comes to quick and nutritious meal, a bowl of soup alongside fresh roll and baguette are the perfect solution. And with just few ingredients you can create truly delicious quick snack, lunch or evening meal.

Sweet potato and carrot soup

serves 3-4


1 large sweet potato, peeled and cubed
2 medium carrots, peeled and cubed
1 large red onion, chopped
1 garlic clove, peeled and sliced
600 ml stock, vegetable or chicken one (plus more water if needed)
2 tbsp olive oil
1/2 tsp dried turmeric
1/2 tsp dried ginger
fresh chive, few springs to decorate

Heat the olive oil in a saucepan, add the onion, garlic, sweet potato and carrots, saute for 6-8 minutes. Pour the stock. Add turmeric, ginger, salt and pepper. Simmer gently until all vegetables are cooked.
In a blender or food processor, blend the soup in batches until smooth.
Ladle the soup into warm soup bowls, decorate with few chive springs and serve with fresh bread rolls or baguette.

Bon appetit.

Morning lemon, ginger & honey water

water vert 700

Make your mornings brighter. Flush out toxins and shine bright like a diamond.
Your skin will love it! Your tummy will love it! …and if you are dieting it will cleanse the system and help you lose weight.
Have a glass first thing in a morning and see, feel the difference!

Morning lemon, ginger & honey water


makes 2

500-600 ml water
10 slices fresh ginger,
1/2 lemon, without peel
2-4 tbsp clear honey

In a hob place water, ginger and lemon and gently simmer for 15 minutes.
Strain and place water in a glass. Let it cool down a bit and add honey.
Best drank lukewarm.

Alternatively boil ginger in the water and then just add 1/2 lemon juice  and mix. This way it will be less lemony.

Fried aubergine and egg toast

Fried aubergine and egg toast

Here is my little twist on fried eggs. And it is egg-cellent! Ridiculously tasty!
Have those for breakfast, brunch or light supper for 2.

Fried aubergine and egg toast

Serves 2


brown bread, 2 slices, toasted
aubergine, 4 thick ish slices
2 large eggs
1 tsp capers
2 handfuls of green salad leaves of your choice
2-4 tbsp lemon infused rapeseed oil
black pepper, freshly ground

Heat lemon infused oil in a medium sized frying pan. Fry aubergine slices for 2-3 minutes on one side than flip over and fry for further 2-3 minutes, till lightly browned. Set aside on a warm plate.

Crack eggs into a pan and fry, 2-3 minutes, until whites are set. Season with salt and pepper. If you like your eggs over-easy, flip them partway through cooking once the bottom has set.

And now time for a crafty arrangement!

Place salad leaves on the toasted bread, then warm aubergine (2 on each slice of bread) and fried egg. Scatter capers and voila!
All ready to …indulge!

Panettone Bread

Panettone Bread

Christmas and of course time for festive cakes and bakes.
Panettone bread is one of my favourite and always brings a little bit of indulgence to a Christmas breakfast and afternoon tea. And a homemade is simply scrumptious.

Panettone Bread

300g white strong flour
80-100ml milk, lukewarm
40-50g caster sugar
120g butter, softened
3 eggs, at room temperature
juice out of 1 fresh orange
lemon zest
7g yeast
5g salt
60g sultanas
60g currants
60g glace cherries, halved
20-30g flaked almonds
optional: icing sugar to decorate

Also you will need panettone tin (6 inches) or tall cake tin, greased and lined with baking parchment.

In a large bowl of a free-standing mixer fitted with a dough hook place: flour, salt, yest, sugar, eggs and milk. Mix slowly for 5 minutes until you have a soft dough. Then add butted and orange juice and mix for a further 5-6 minutes. Add dried fruits and almonds and mix until all is well incorporated.

Transfer dough into well oiled bowl, cover with cling film and keep overnight in a fridge so that the dough has almost doubled in size and firmed up.

Remove from fridge and knock back the dough on well floured surface and shape into a ball. Place in a middle of a tin, cover with cling film and leave it to prove in a warm place for 2-3 hours.

Brush the top of the panettone with milk.
Preheat oven to 175ºC and bake for 20 minutes then reduce temperature to 150º and bake for further 30-40 minutes (test by inserting skewer in the middle).

Remove from a tin and leave on a wire rack to cool.
Sprinkle top with icing sugar and serve with a butter.

Bon appetit and Merry Christmas!


Gratin Dauphinois

Gratin Dauphinois

Cheese or no cheese?!? That’s the question!
Cheese for me of course and you …well it’s for you to decide.

Gratin Dauphinois

serves 3-4

½ kg potatoes, peeled and thinly sliced
½ tsp butter
2 tsp plain flour
3-4 tbsp cheddar cheese, grated
100 ml double cream
100 ml milk
fresh chives, few springs, chopped

Boil potatoes in hot water for 5 minutes and then drain and cool for few minutes.
Layer the slices of potatoes in a buttered dish, sprinkling each layer with chives, salt and pepper.
Gently beat milk and double cream with the flour until smooth and pour over the potatoes. Sprinkle cheese over the top and bake at 200ºC for 30-40 minutes till brown at the top. When ready sprinkle more chives and serve hot!

Voila! Enjoy!

Fried Eggs With Samphire

Fried Egg With Samphire

Weekend is approaching so why not to treat yourself to a nice breakfast. Fried eggs with a little twist. Samphire! ! ! Quite new to me! Somehow exotic! Trust me …simply delicious!
And all nicely done in 5-10 minutes! How does it sounds?

Fried Eggs With Samphire
serves 2

2-3 eggs
60-80 g samphire
700 ml water
1tbsp butter, unsalted
black pepper
2-3 pieces of toast bread

In a medium size cooking pan boil water. Do not put any salt as samphire is really salty. Boil for 3-4 minutes.
Meanwhile melt butter in a frying pan and fry eggs to your liking. Sprinkle with black pepper.
Toast bread in a toaster.
Drain samphire and place on bread, followed by a fried egg.

Bon appetit.

Raspberry Cupcakes

Raspberry Cupcakes 2

Happy National Cupcake Week Everyone!

Raspberry Cupcakes

Makes 12

120 g plain flour, sifted
120 g caster sugar
50 g unsalted butter, at room temperature
1 tsp vanilla essence
1 ½ tsp baking powder
120 ml milk
1 large egg
pinch of salt
6 fresh raspberries, chopped into small pieces

For topping:
250 g mascarpone cheese, cold
4-5 tbsp icing sugar, more if raspberries are on the sour side
6 fresh raspberries, chopped into small pieces
3-4 tbsp Framboise liqueur or any other raspberry liqueur

Also you will need: 12 cupcake cases and cupcake tin

Preheat the oven to 170ºC. Place paper cases in cupcake tin.

Put flour, caster sugar, butter, baking powder and a pinch of salt in a large bowl. Using handheld electric whisk beat on a slow speed till nicely combined.

In separate, small bowl beat an egg, milk and vanilla essence. Slowly pour into flour mixture and beat slowly for few minutes until all is well mixed.
Place paper cases in cupcake tin and divide chopped raspberries between 12 paper cases.
Spoon the mixture into the paper cases until two-thirds full. Bake for 20-25 minutes, on the middle shelf of the oven, until golden brown.
Cool cupcakes on a wire rack.

Let the cupcakes cool completely before putting topping.

For the topping:

In a large bowl place mascarpone cheese and icing sugar. Using handheld electric whisk beat very slowly. Then add chopped raspberries, raspberry liqueur and gently beat for 1 minute. Juices will release at this point and your frosting will get nice, pinky colour.

Pipe or spoon over each cupcake and serve!

Bon appetit.

Butternut Squash Chips

Chips 700

Craving chips? Well here is my healthy alternative that actually taste good and is simply dietriffic! Give it a go.  I guarantee that you will love it!

Butternut Squash Chips

medium size butternut squash, peeled, de-seeded and cut into stripes
3-4 tbsp oil
black pepper

Preheat oven to 200°C.

Peel butternut squash, cut in half and scoop all the seeds out.
Using a sharp knife cut butternut squash again in half (width wise) and then cut into wedges or matchsticks so that they resemble french fries shape. More or less chunky. You choose!

Place on a roasting tin and drizzle generously with oil and sprinkle with salt and pepper.
Cook for 20-30 minutes, turning a few times through baking process to avoid burning.
Chips are done when they are starting to brown on the edges and get crispy.

Serve hot. Sprinkle generously with salt.

Healthy Bon appetit!