Tag Archives: recipe

Tricolour grilled cheese sandwich recipe


Ok so I posted this steak and beetroot sandwich recipe a few weeks ago, see it here, and it went down pretty well so I thought I’d share my latest creation. My tricolour grilled cheese. It combines too of my favourite things. Tricolour salad (avocado, mozzarella, tomatoes) and sandwiches. Ok lets not beat around the bush. Here is what you need.


Ingredients (makes 2 sandwiches)

4 Slices of crusty bread. I used a thick crust bread like a tiger loaf.

Handful of cherry tomatoes ( I think big beef tomatoes would go better)

1 Ball of mozzarella

Selection of deli meats

Olive oil

Salt and pepper



Ingredients for the guacamole

1 avocado

Pinch of salt and pepper

1/2 tsp cayenne pepper

1/2 tsp garlic powder

Dash of olive oil

1 tbsp of chopped white onion

Dash of lemon juice.


Ok so first thing first. The guacamole. Now I am pretty proud of my little recipe I have for this. I originally just winged it but it always seems to taste good, and people always ask for the recipe so I took note and now I’m sharing it with you guys.

Ok so peel, pip and scoop out the avocado and cut it into cubes and put it in to your pestle and mortar. If you don’t have one of these a bowl and a masher or even a fork will do.

Mash the avocado into a pulp, then season with salt and pepper. Add the cayenne pepper, garlic powder and olive oil and keep mushing it all together. Always taste frequently when making this so you get it to the spice and season that you like.

Next chop up some onion, now  you only want about a tablespoon of chopped onion, and add it in. Once again pulp it all together. Then finally add your lemon juice. Start with a little then add a bit more to your liking. Remember you can always add a little more but you can’t take any away.

Ok once that is made move on to the main event. Cut your mozzarella ball into slices, slice the tomatoes and slice your bread into thick slices. I used cherry tomatoes as that was all I had, but I think big beef tomatoes would be amazing with this.

Next heat up a frying pan and add a dash of olive oil, with salt and pepper, once its heated up take your bread and sweep round the oil in the pan and let it fry off a little. Then flip it over and do the same to the other side. While this side is cooking add the mozzarella to one side of the bread. Once the cheese and started to melt a little, take the bread off the heat and prepare the rest of your sandwich.


I layered the meat over the mozzarella on one side and on the other side, I topped the guacamole with the cherry tomatoes. I then sandwiched it altogether and put it back on the heat, just to melt the cheese a little more.




This is the end result…don’t ask me why all the sandwiches I make seem to be monster big..but hey they taste so good. Drizzle with a little bit of balsamic glaze and your good to go!





Steak and Beetroot Sandwich


Ok so we all know I missed my rare steak when pregnant, so I have not wasted any time in being able to enjoy my red meat not welldone! While Richard has been on paternity leave and we have found ourselves getting into a good routine, I’ve managed to take some time and cook us a few meals which don’t consist of pasta or frozen pizza. I was pretty impressed with my latest creation and thought I’d share it with you.


What you need: (makes two sandwiches)

Steak: We used ribeye about 12oz See how we cook our steaks here.


Beetroot Salad

Smoked cheese


Mustard Mayo Sauce:

1 tbsp mayonaise

1 tbsp mustard (we used german deli)

salt and pepper for seasoning

Large pinch of garlic powder

Large pinch of Cayenne pepper.


What you do:

Ok so cook your steak to how you want and remember to season it first! A quick tip though, don’t do your steak overly rare, as steak in a sandwich goes better a little more medium rather then blue..

While your steak is cooking toast your bread and then start assembling your sandwich. I do bread, lettuce, beetroot salad, steak, cheese, mustard mayo,bread. But hey go crazy!

The one steak is enough for 2 sandwiches, just cut it into strips and lay it across the beetroot nicely. The mustard mayo is super simple, just mix the ingredients together and adjust to taste preference. Whack in some chips or have on its own and  there you have it. A manly steak sandwich with a beetroot twist. The beetroot goes so well with the mustard mayo sauce and the steak juices, its just a great filling lunch!

Regarding the beetroot salad, we brought a ready made box which came with beetroot cubes and grated beetroot, but using fresh slices would work well too!



It doesn’t take very long at all, and it’s super filling!

Enjoy and have a good weekend all!!


Chinese style take out beef curry recipe



Ok so recently Richard has been obsessed with getting beef curry at our local Chinese take out, but as we all know take outs can be super expensive, so after browsing different recipes and trying a few things out I came up with a recipe which Richard actually says taste pretty good..So I thought i’d share it with you all. I did a bit of a fusion with the popadoms …but they were pretty good!



About enough to serve 2 people.

Beef ( I used leftover beef from a roast rib joint, but I think steak would be really goo too…or chicken if you prefer)

1 Finely chopped onion

1 tbsp Rapeseed oil

2 Garlic cloves crushed

1 tbsp Soy sauce

2 tbsp Plain flour

2 tsps Curry powder

1/2 tsps Ground ginger

1 tsp Chilli flakes

400ml  Chicken Stock

Rice of your choice.

Extra ingredients you can add maybe peas or peppers.



Ok in a large frying pan fry off the onion in the rapeseed oil and season with a pinch of salt and pepper. Keep them moving so not to burn and add the crushed garlic into the mix.  Turn it down onto to simmer. This is a good time to put the rice on.

Add the beef to the pan and fry it off with the onions, when it starts to brown add the flour and spices and stir it into the beef and onions cooking on a gentle heat for about a minute.

Then add the stock and soy sauce to the mixture, let it cook until it’s the thickness you desire, add more water if its too thick. But then your pretty much done!! It’s that easy.

Serve and enjoy!

I promise you it’s super simple, and really easy to do with beef, chicken takes a little longer but I’ve had it with both and the sauce goes amazingly well! So let me know if you try it out!






Cake Cake Cake

Ok so I am looking at some fun cake recipes to make my mum a birthday cake for this weekend. I wanted one a bit more exciting then just a Victoria sponge like thing, but I have found some funky recipes that I think might make the cut.


I am thinking of doing something fun for my mum..she doesn’t like birthday’s so maybe this might cheer her up..who doesn’t love sprinkles? This is from The Cake Blog as comes with full instructions.


I love mint..I find it so refreshing on cakes..in a weird way. I know my mum likes mint too. So this could be a good choice.. From Confessions of a Cook Book Queen.

Andes Mint Cake logo

Another mint cake.. I am totally drawn to the mint buttercream frosting. How yummy does this look. This is from Bird on a Cake.


There isn’t a recipe for this, but I like the idea of covering the cake with different sections…maybe different flavour glazes? I like the idea of doing like a bundt cake..but making it look like a donut.  I can’t find the source for this so if you know drop me a comment.



How super cute are these? Maybe I could do like a little mini cake spread…I do tend to go over board on my plans sometimes though..and end up biting off a lot more then I can chew…but look how amazing these look..plus they are some awesome flavours…get the recipe here. This is from My Name Is Yeh. You should check out this blog…there are so many awesome recipes on there!!

I think I might do some experimenting and ill do a post of my mum’s hopefully epic Birthday cake…fingers crossed…if you know of any awesome recipes leave me a comment down below.


Ok so this is such a simple recipe, I like it as a refreshing mid afternoon drink, but you can change this virgin cocktail into something with more of a kick by adding vodka or gin.




So what you need:


Mint Sprigs

Lemonade/Soda water

Vodka/Gin (optional)

Cocktail shaker

Muddler/ Pestle and mortar

Lemon squeezer/juicer



Ok so its such a simple recipe. First thing first I cut the grapefruit in half, and cut round the rind to free the pulp.


I used a lemon squeezer like this and simply put the pulp in and squeezed out the juice..it’s so easy, a little messy but I found it easier then trying to juice it on a  manual juicer. Simply juice the grapefruit. One grapefruit will give you two small drinks. Then add the mint and crush it all together. I then let my juice sit for an hour to really let the mint sink in. This isn’t a necessity. After that I added it with some ice and lemonade to the cocktail shaker. Gave it a good shake, strained and poured.



Add a splash of vodka or gin to give it that extra kick. But that i it. I have been drinking these (virgin) thid afternoon and the mint goes so well with the bitter sweet grapefruit. I hope you like it. i tried it with both pink and red grapefruit. Both were delicious!! I think I may add some gin in mine tonight..








Just in time for the weekend…or tonight if your having a particularly good Thursday..or a bad. Anyway to the point. I have been playing around with using the lavender syrup recipe here in cocktails. And you know what? It goes soooo well with vodka and lemon…

It’s a really nice summery drink, and so easy to make.

so here is what you need.

A cocktail shaker, or if you have misplaced yours, a jar will do…anything really


Lemon juice

Lavender Syrup

Lemon wedge

lemonade or soda water



Ok so pour in  2 generous shots of vodka and add a handful of ice.

squeeze a lemon until you get at 1 tablespoon of juice. Add this to the vodka ice mix.

Add 2 tablespoons of lavender syrup and top up with lemonade or soda water.

Now give it a good shake!! Feel free to do a dance too!

pour into a fancy old fashioned champagne glass, or a tumbler.. and garnish with a lemon wedge.

You get about 2 drinks from this mix.


This was the perfect balance of vodka,lemon and lavender for me. But depending on how you like it…just add more of each.

This is sooo easy to drink..but do drink responsibly

And have a good Thursday night…




What you need

For the cake:

120ml whole milk
 3 tablespoons dried lavender flowers or 3 tablespoons of lavender syrup
 120g plain flour
 140g caster sugar
 1½ teaspoons baking powder
 40g unsalted butter, at room temperature
 1 egg

For the icing:

 25ml whole milk
 1 tablespoon dried lavender flowers or 1 tablespoon of lavender syrup
 250g icing sugar, sifted
 80g unsalted butter, at room temperature
 A couple of drops of purple food colouring (optional)
 A 12-hole cupcake tray, lined with paper cases


1.Preheat the oven to 170°C/325°F/gas mark three.

2. On a very low heat infuse your milk with the dry lavender or lavender syrup. Do this for a couple of minutes then leave to cool.  Do both batches for your icing and cake mixture to save time. 



Ok so I tried out both methods with using dry lavender infused in the milk, and using my lavender syrup. The syrup was more subtle so I preferred the syrup cakes, but both work well.

3. Put the flour, sugar, baking powder and butter in a bowl and mix until you get a sandy consistency and everything is combined.

4. Strain the lavender-infused milk and slowly pour (the amount for the cakes) into the flour mixture, beating well until all the ingredients are well mixed.


You can add your food colouring while combining the mixture. 

5. Add the egg and beat well.

6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

7. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.





For the icing.

1. Beat together the icing sugar, butter and food colouring.

2. Add the infused milk into the mixture and beat together.

3. Continue beating until the frosting is light and fluffy (at least five minutes). The longer the frosting is beaten, the fluffier and lighter it becomes.

4. When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender.



I also tried combining flavours alternating the lavender cakes and icing. Lemon goes really well with lavender and so I did a plain lemon cupcake using the lavender icing which went sooo well together!! Tune in next week for fun lavender cocktails!!


I got the original recipe from Hummingbird Bakery book, which is awesome and has such fantastic recipes in it! I recommend you check it out!!