Cottage Cheese Bread

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It may sound a bit out there but honestly, this bread recipe has proven ridiculously successful. The views and saves on my Instagram Account are some of the highest. It’s also a very simple to make recipe with no kneading, no rising time and doesn’t need lots of ingredients!

To top all that, it’s high in protein, fibre and nutrients and made in one bowl. I urge you to try it and let me know what you think. The reviews have been fantastic so I’m happy to stand over this one.

If you’re not a fan of cottage cheese, then simply blitz it into a sauce like consistency before using but honestly, you can’t taste it and the benefits are so high that it’s worth trying.

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Tomato & Sweet Pepper Chutney

tomato relish, chutney, tomato chutney,
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I saw this recipe originally as a Tomato Chutney and it seemed to be very sweet with the amount of sugar needed. As ever, it was time for me to tweak! It was such an easy method that I felt it was worth trying but I like the traditional combination of tomato and sweet peppers so decided to make it this way.

It worked and how! This chutney is definitely worth making if you like a chutney with your cheese or your ham sandwich, or a comforting toastie and of course if you’re having a sausage and bacon roll, a good tomato chutney is the flourish it needs for a perfect result!

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Chocolate & Cherry Cookies

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After trying a few recipe variations with chocolate and cherries, this one came out on top! It has so many ways to adapt it, I think it’s probably pretty much perfect. The one thing I have to stress is when you take the cookies out of the oven, leave them to sit on the baking tray for at least 5/6 mins – don’t touch them – after that, you can use a wide palette knife to gently move them to a wire tray to fully cool. This will be the difference between having a batch of cookies and a batch of cookie pieces!

I used baking parchment on the baking trays to prevent sticking and a heaped teaspoon for sizing them. You will get a decent size cookie from this, bigger than shop bought and a bit smaller than those large Smarties cookies.

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Chocolate Orange Loaf Cake

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Is there anyone who doesn’t love the combination of chocolate and orange and of course a Terry’s Chocolate Orange is always a treat!

This loaf cake uses orange extract to get the right hit and it’s a light chocolate orange sponge, packed full of chocolate orange pieces and finally decorated with a chocolate orange buttercream. Oh did I mention it’s decorated with Chocolate Orange pieces too? Yea a lot of chocolate orange here but absolutely no one is complaining!

The cake is baked at a low heat and for around an hour to prevent it drying out and it works really well.

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Cranberry & White Chocolate Flapjacks – Gluten Free & Dairy Free Version included

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Everyone loves flapjacks or Granola Bars. We love them for their sweetness, the ease in making them and their handiness for breakfast or snacks on the go.

Being realistic and honest with ourselves, flapjacks are not a particularly healthy option but when you make your own, you control the ingredients, the quantities and so they will always be better for you than processed, shop bought versions.

I love the contrast between the slightly sharp cranberries and sweet white chocolate and if you are a fan of almonds, add some toasted almond flakes in there too for extra goodness.

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Spiced Apple Mini Cakes – Gluten Free & Dairy Free

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There’s something about the two words, spice and apple, that always catch my attention. They conjure up warm, comforting memories and I know I always have apples in the fridge so can usually make the recipe without too much trouble. Adding a mixture of some favourite spices just adds to the appeal of this recipe.

I have a wonderful tin from Nordic Ware and used it to make these mini apple shaped cakes but as I know it’s not a common tin to have, I made some in traditional muffin cases to make sure they also work that way too and yes, I can confirm they are perfect made in muffin cases.

The recipe is adapted from an original Nordic Ware one and has been converted from US measurements to metric with a few tweaks. I also used a plant based butter substitute in place of traditional butter but that’s up to you.

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Almond & Cranberry Cake – Gluten & Grain Free

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The taste and texture of this delicious cake is so comforting and warming and it can be made ahead. It’s perfect to serve after a meal with friends and family. Some people wanted cream with it and others had ice cream. It worked so well with both!

The glaze to top the cake can be made while it’s baking in the oven. It’s a fantastic finish to the cake and definitely needs to be included. Don’t be tempted to skip it and if you’re making it ahead, just keep the glaze in the fridge till needed, pop it in the microwave, spoon it over the cake when you’re going to serve it.

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Pineapple Muffins – Dairy Free & Vegan Option

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These delicious and fresh tasting muffins make a great grab and go if you miss breakfast and a perfect “something not too sweet” during the day.

The pineapple taste is not at all overwhelming but you get the taste of lovely pieces throughout as you enjoy the muffins. Using tinned pineapple means you can bring sunshine to your kitchen any time of the year!

You can leave the muffins as is but I thought it would be nice to make a little drizzle using some of the reserved pineapple juice and to top the muffins with pieces of pineapple before baking.

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Lentil & Feta Salad

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This simple but very deceptive Lentil & Feta Salad is packed with superfoods and so even though it appears quite simple to make, it’s so good for you. Enjoy it as a side to your favourite mains or as a healthy main dish.

I roasted the beetroot with some spices before adding it to the salad as I think it brings out a richer flavour but it’s up to you. I always have a tin of some type of lentils in the cupboard as they are so handy to use in casseroles, curries and salads and they up the protein and fibre content. You can roast the beetroot any time before using and leave it till you need it.

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Halloumi & Pomegranate Salad with Tahini Dressing

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The perfect recipe for a perfect day. This Salad is easily made as a main dish or to accompany some meat or fish. It’s a great crowd pleaser and I made it for a Baby Shower for the non meat eaters. The ingredients are all nutritious and it’s a great make ahead dish.

You can serve the halloumi warm or cold, it’s up to you. If you prefer to have it warm then cook it closer to the serving time, keep it covered and warm and simply spoon over the salad when you’re ready to enjoy.

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Rhubarb & Strawberry Crumble – Gluten Free

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We in Ireland have a great rhubarb season where we’re so lucky to be able to get fresh, zingy rhubarb and use it in our favourite dishes. The sweetness of strawberries combines really well with rhubarb in this crumble and we up the nutritional value of the overall dish by adding in oats.

If you are watching your sugar intake, you can substitute the caster sugar for a sweetener of choice. I would err on the lower end of the sugar quantity as sweeteners can be more intense than regular sugar.

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Gluten Free Chicken Goujons & Potato Wedges

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We love a Fakeaway! All the flavours with far less calories, processed ingredients and you know it’s good for you! I’m not for one minute saying we shouldn’t have takeaways because life is too short but making your own Fakeaway means you can enjoy your favourites more often!

Everyone loved this recipe. I served it in baskets to really make it feel like we used to have as kids. Remember Chicken & Chips in a basket? So not only is this Gluten Free but it’s got a healthier slant as I’m using Brown Rice Breadcrumbs plus economically, it’s cheaper too!

The quantities below are for 2 people (with some leftovers) so just increase as needed.

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