Fish and chips at Steam Trumpet

Fish ‘n’ chips are my favourite pub food, it’s something I always choose, it’s such a classic but something that will be there for time, I love that taste of crispy batter and soft fluffy thick chips so simple but so gooooooood. love it!

The first time I went to Steam Trumpet I was amazed at how huge the fish and chips were, they are advertised on the menu as ‘Jumbo Battered Haddock’ (but that isn’t always the case) and it did live up to it’s name! it was huuuuuuuuuuuuuuuugeeeeeee, lucky they were nice enough to let us share I wouldn’t have been able to eat a whole serving of their fish and chips by myself.

The good thing about this place is they served hand cut chips I think that is rare to find usually most pubs sell frozen ones, I did like the fish and chips the first time I went as there was more flavour.

I visited the pub again but on a Friday where they had a special offer on fish and chips this time their portion was more manageable but I didn’t finish it all, I found this time the fish and chips weren’t seasoned as well as it was the first time we went. I added a lot of salt, vinegar and pepper to add more flavour.

steaming billy fish and chips

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Quick and easy savoury muffin scones

savoury muffin-scone1

I had a right muffin baking night on Friday.

After I baked the lemon, poppy seed and pear muffins I also came across the recipe for savoury muffins a day before and thought I might as well give these a go too, it was all about baking muffins. I  gave people a choice whether they want savoury or sweet muffins but doesn’t mean try can’t have both! :) which they did…food is there to be eaten not too look pretty.

When I was writing up this recipe I didn’t realise that it was a muffin scone, I have never come across a combination like that before. I have tried a number of savoury muffin recipes this was quite simple and didn’t use that much oil compared to other recipes and also as per usual I’ve added some extras…like I did with the cheese and beer bread I added olives and sundried tomatoes but this time I added the jalpenos for decoration at the top.
savoury muffin-scone
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Quick and easy savoury muffin scones
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. Wet ingredients
  2. 4 – Cherry tomatoes cut into quarters
  3. 4 – Sun dried tomatoes cut finely
  4. 200ml – yogurt
  5. 3 tbsp – olive oil
  6. 80g – grated cheddar cheese
  7. 1 – large egg
  8. fresh herbs cut up chives and basil
  9. a couple of olives cut up
  10. Dry ingredients
  11. 250g – self raising flour
  12. 1/4 tsp – salt
  13. some chilli flakes
  14. freshly ground pepper lots of it or to your taste
  15. Garnish (optional)
  16. 8 slices of jalpenos
  17. some grated cheese
Instructions
  1. 1. Preheat the oven to 190°C and line a muffin tin with 8 cases.
  2. 2. Put the flour and seasoning into a bowl
  3. 3. In another bowl mix the egg, yogurt and oil until combine then add the rest of the wet ingredients
  4. 4. Mix the wet ingredients into the dry don’t over mix, I did find the mixture to be quite dry at this point no wonder it’s called muffin scones!
  5. 5. Divide the mixture between the muffin cases and bake for 20-25 mins until golden and skewer comes out clean.
Adapted from Coop magazine
Adapted from Coop magazine
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Awesome cheese and beer bread no kneading, no proving – easy peasy

cheese and beer bread1

I’m in ♥ with this bread. Like really ♥.

This is the third time I’ve made it and it’s never let me down.

Sorry for all the people who don’t drink, you do need beer – actually you could use non alcoholic beer I’ve not tried it but I think it’s worth having a go.

When I seen this recipe I liked the sound of beer and cheese together to make a bread. I had to try it, I was surprised at how quick and easy it was to make.

cheese and beer breadcheese and beer bread2

Awesome cheese and beer bread no kneading, no proving – easy peasy
Yields 10
Print
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 2 1/2 cups – plain flour
  2. 1 cup – chedder cheese
  3. 4 tsp – baking powder
  4. 1 tsp – salt
  5. lots of fresh cracked black pepper :)
  6. 1 – 330ml of any beer (I’m not sponsoring Heineken, I just had this bottle lying around)
  7. 75g – melted butter and cooled
  8. Extras/optional
  9. chilli flakes 1/2 tsp – 1tsp depending on how hot you can take it
  10. - two sun dried tomatoes chopped
  11. - couple of olives chopped
  12. - Jalpenos chopped
Instructions
  1. 1. Adjust an oven rack to the middle position and preheat the oven to 190°C. Grease an 8 1/2-by-4 1/2-inch loaf tin.
  2. 2. First melt the butter in the microwave for 15-20 secs make sure it’s all melted and let it cool.
  3. 3. In a large bowl combine the flour, cheese, baking powder, salt and pepper. Stir in the beer and 4 tablespoons of the butter. Be careful not to overmix.
  4. 4. Place the mixture into the loaf tin and smooth the surface. Brush lightly with the remaining 1 tablespoon of butter. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes, rotating the loaf pan halfway through baking.
  5. 5. Let the loaf cool in the pan for 10 minutes before turning the loaf out onto a wire rack to cool.
Notes
  1. *I made a few minor adjustments to the recipe. I didn’t add any sugar or gruyere cheese as it’s not vegetarian. On this occasion I added jalpenos, sun dried tomatoes and olives it does change the texture slightly but not a great deal. I’m sure you can add whatever ingredients you want to have a go!
  2. This bread has an amazing soft texture in the inside and there is a mild taste of beer, I just love it and I’m glad I came across the recipe (thank you handle the heat, your the best) it will be one I will use time and time again.
  3. It’s important to let the bread cool for a while, don’t be a miss piggy and eat it straight away like I did but, but my reason was genuine, isn’t fresh warm bread the best thing? it is though isn’t it?…but with this bread it needs to settle a while so it’s easier to cut and it doesn’t crumble.
  4. I’m sure this bread will be a hit if you made it, enjoy.
Adapted from handle the heat
Adapted from handle the heat
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Lemon, poppy seed and pear muffins

Love eat sleep food gallery

I’ve been meaning (like everything else lol) to make these muffins for a while. It’s my mum’s love for lemon that’s encouraged me to try these. I’ve never actually tried lemon muffins with poppy seed before so this was quite exciting.

I seen the book ‘Les petit plats francais – scrumptious muffins’ at a National Trust I visited and I brought it, I loved how the book it was different to other muffin recipe books I’ve seen.

This is the first recipe that caught my eye and the first one I would try.
Lemon, poppy seed & pear muffinsLemon, poppy seed & pear muffins3Lemon, poppy seed & pear muffins4Lemon, poppy seed & pear muffins5Lemon, poppy seed & pear muffins6

Lemon, poppy seed and pear muffin
Print
Prep Time
25 min
Cook Time
20 min
Prep Time
25 min
Cook Time
20 min
Ingredients
  1. Dry ingredients
  2. 320g – plain flour
  3. *3 tbsp – poppy seeds
  4. 3 tbsp – baking powder
  5. 1 tsp – salt
  6. *2 – zest of lemons
  7. Wet ingredients
  8. 125g – soft butter
  9. 150g – caster sugar
  10. 2 – eggs, separated into two separate bowls, egg whites in a large bowl so it can be whisked
  11. *210ml – Greek yoghurt
  12. 40ml – lemon juice
Icing
  1. 60g – icing sugar
  2. 2 dessert spoons – lemon juice
  3. *1/2 lemon or more – zest
  4. Mix the lemon juice, zest and icing sugar until all combine.
Instructions
  1. 1. Preheat the oven at 190°C and line a muffin tin with 12 muffin cases.
  2. I changed the order he written to make the muffins. I didn’t want to make the icing first as that could be done whilst the muffins were baking, I also didn’t want to peel and core the pears until they were needed I didn’t want the pears oxidising.
  3. 2. In a clean bowl whisk the egg whites until they are stiff.
  4. 3. (Firstly) I creamed the butter and sugar together until light and fluffy this took about 5 mins with a hand blender and I think I should have whisked the egg whites first so I could quickly rinse the whisks until the tap instead of throughly washing the whisks and drying them.
  5. 4. Mix together the yoghurt (I had a nightmare with the yoghurt, I forgot to buy greek yoghurt so ended up wasting more time and strained normal yoghurt lol) and lemon juice so it comes to 250ml.
  6. 5. Add the egg yolks, lemon and yoghurt to butter/sugar mix until combine, fold in the egg whites gently.
  7. 6. Combine the flour, poppy seeds, baking powder and salt in a bowl and mix.
  8. 7. Peel and core the pears and cut into small pieces less then almonds in size.
  9. 8. Mix the dry ingredients and pears into the wet ingredients and be careful not to over mix.
  10. 9. Divide the mixture between the 12 muffins cases.
  11. 10. Bake for 20-25 mins until comes out with a clean skewer.
  12. Whilst baking you can start with the icing
Notes
  1. Although there was lots of processes and dishes being used and I was a bit chaotic with everything the texture of the muffins were really nice however I felt it needed more lemon even though I added 2 zests of lemons and adding extra zest in the icing and I think the poppy seeds were slightly over powering. If I was to make these muffins again I would cut the poppy seeds to 11/2 tbsp but I’m not sure if adding more lemon juice would effect the muffins structure, I’m not really sure how to go round that problem.
  2. Please be patient with these muffins I know they are not the usual one wet, one dry bowl muffin mix you are probably used to and what I’m used to but the texture was really different and it’s worth giving it a go.
  3. * If you don’t want the poppy seeds to be too overpowering I would change it to 11/2 tbsp.
  4. I also used 2 lemons zest instead of 11/2 and extra lemon zest to the icing.
Adapted from Les petit plats francais – scrumptious muffins book
Adapted from Les petit plats francais – scrumptious muffins book
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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My saviour honey breakfast bars, healthy and easy to make

There are quite a few recipes for cereal bars out there but I wanted something that was made without any butter and tried to be as healthy as possible. I seen this recipe and was amazed there was no butter and used honey as the binding agent. I’ve been hooked ever since, these are a good alternative to the supermarket bars out there.

The bars don’t have the same texture as a flapjack it’s drier (it doesn’t contain the butter and golden syrup) but to make it less dry you can add more honey.


Healthy honey breakfast bars
Yields 10
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 1/2 cups – oats
  2. 1 1/2 cups – rice cereal
  3. *1/2 cup – chopped almonds or walnuts or cashew any nuts of your choice or you can mix the nuts
  4. 3/4 cup – honey
  5. 1 tbsp – water
  6. 1 tsp – pure vanilla extract
  7. 1/2 tsp – cinnamon
  8. 1/2 tsp – ground ginger
  9. 1/4 teaspoon salt
  10. 1/2 cup – sultanas
Instructions
  1. 1. Preheat your oven to 150°C. Grease and line a square tin with baking paper
  2. 2. In a large mixing bowl, combine the honey, water, vanilla, cinnamon, and salt. Whisk until evenly mixed. Then, combine the oats, rice cereal, chopped almonds, and sultanas into the syrup mixture.
  3. 3. Put the mixture in a the baking tray and use a spatula to make it level.
  4. 4. Bake at 150°C degrees for 20-25 minutes.
  5. 5. Once completely cooled, remove and slice into bars (However big you prefer)
Notes
  1. I changed this recipe a bit, the original called for more nuts and I only used 1/2 a cup so I added rice cereal to replace it, I didn’t use cranberries and replaced it with sultanas as I usually have them in my cupboard. I also added a sprinkle of dark brown sugar on top.
  2. You can also be experimental and put other ingredients in too like coconut, chocolate chips, banana chips, dates, prunes, cherries, seeds etc…give it a go :)
  3. * I cut the nuts into small pieces, this made it easier to cut the bars when they were cooled, also make sure you have enough honey to bind the mixture sometimes I add slightly more.
Adapted from sweet sonian
Adapted from sweet sonian
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Carrot cake cookies with Nutella drizzle – Eggless

I love Carrot cake and anything with spice is something very very nice :), when I seen this recipe for Carrot cake cookies which were eggless I had to give them a try and they were delish.

I tried half the recipe…there was 12 but then there ended up being 5 by the time I had taken the photographs so these little cookies were a bit of a hit.

Carrot cake cookies with Nutella drizzle – Eggless
Yields 12
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 cup – whole wheat pastry flour
  2. 1 cup – rolled oats
  3. 1 tsp – baking powder
  4. 1/2 tsp – salt
  5. 1 tsp – ground cinnamon
  6. 1/8 teaspoon ground allspice
  7. 2/3 cup walnuts, chopped
  8. 2/3 cup raisins
  9. 1 cup finely shredded carrots
  10. 3/4 cup maple syrup
  11. 1/4 cup golden syrup
  12. 1/4 cup veg oil
  13. 1 teaspoon vanilla extract
Drizzle
  1. Some Nutella
Instructions
  1. 1. Preheat oven to 190 degrees. Line a baking sheet with parchment paper and set aside.
  2. 2. In a large bowl, combine flour, oats, baking powder, salt and spices.
  3. 3. Stir in walnuts, raisins and shredded carrots.
  4. 4. In a small bowl, whisk together the maple syrup, agave nectar, oil and vanilla.
  5. 5. Pour wet ingredients into the large bowl of dry ingredients and stir until thoroughly combined.
  6. 6. Drop rounded teaspoons of batter onto prepared pan. Press down to flatten and shape into circles.
  7. 7. Bake 10-12 minutes or until lightly browned around the edges. Remove to a wire cooling rack to cool.
  8. 8. Once cookies have cooled, drizzle Nutella over the top of each cookie.
Adapted from Dass of sass
Adapted from Dass of sass
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Melton Mowbary food festival

We went to this food festival last year I had seen it being advertised but didn’t know what to expect and thought it would be a nice day out, I’m not sure if you remember the random amazing weather we had? but luckily the event took place during that time it was fab. We decided to go again this year, compared to last year I found they had more stalls and there was more stalls selling fresh food to buy.

I did recognise some of the stalls from last year and there was some stalls that were also at the Stratford Upon Avon event. This event had the usual cheeses, jams, sauces, cakes, puddings, bread, etc. The thing I’m not keen on about this show is they have a lot of meat but I think as it’s based at the cattle market there would be a lot of meat there, sorry guys didn’t really want to take any photos of anything meat related.

The stalls I found interesting were the wood fired pizzas, the vegetarian stall and the Lebanese food stall I don’t think they were there last year.

Unfortunately as it was quite crowded and I didn’t manage to take photos of a some of the stalls that I wanted to and also didn’t manage to try some samples of some of the stalls as well :(.

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It’s not Terry’s it’s mine…chocolate jaffa orange cupcakes

Before I begin with the recipe, apart from being obsessed with food I’m very bimbo at times…when I was younger and the advert of Terry’s chocolate orange came on TV and Dawn French used to say ‘It’s not Terry’s it’s mine’ I never understood it, what has Terry got to do with it?…I know how stupid? but then one day the penny dropped a couple of years later, I will never forget that bimbo moment ever! lol.

I’m not someone who makes cupcakes, I made it once before and it was disastrous :( so I didn’t bother again, but the reason why I decided to make cupcakes again was to use up some Betty Crocker frosting I had. I was thinking of a cupcake recipe that I could use that would work well with chocolate frosting, I had a look at a few but then it came to me ‘why don’t I adjust the jaffa drizzle cake recipe?’ I love that recipe it’s amazing and the taste of chocolate and orange work so well so why not…adjusting the recipe could work and it could not but it’s worth risking, so I faced my fears and had another go with the cupcakes this time they turned out better wohoo :) I think as the recipe is a all in one mix it’s the best method for cupcakes as you don’t overmix.

It’s not Terry’s it’s mine…chocolate jaffa orange cupcakes
Yields 24
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. *Please use the link below for the recipe and add 50 grms of cocoa powder and minus 50 grms of self raising flour.
  2. 1 tub – Betty Crockers chocolate frosting.
  3. 24 – Terry’s chocolate oranges
Instructions
  1. 1. Line a cupcake tray and fill them with 3/4 full of the cake mixture and cooked them for 12 mins at 175°C but check by inserting a cake tester.
  2. 2. Spread the orange syrup around each cupcake
  3. 3. Cover the cupcakes with the frosting and add a terry’s chocolate on top.
Notes
  1. This is for the people who love a bit of chocolate and orange yyyyuuuuuummmmmmmy!!!
Adapted from BBC good food
Adapted from BBC good food
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Apple crumble my style

With Nutella and chopped almonds.

When I think of apple crumble I think of my mum as she makes lovely apple crumble, I also think of my dad as he loves his custard and apple crumble and custard work aaaamazingly together. I also think of cold nights and comfort as it’s ultimate comfort food.

I have this slight obsession with Nutella (I don’t understand people who don’t like it? they are crazy!!!! chocolate and hazelnuts what more can you ask for? heavenly…yeh it’s not healthy but it’s just soooooooooo yummy) it is one of my favourite things and I think it works with anything too…in cereal, on top of cakes, cake filling, in smoothies, in hot drinks the list goes on & on & on.
I wanted to incorporate a little bit the magical Nutella lovelyness in my crumble to obviously show it also works with crumble too. I’ve used my mums apple crumble recipe which gives a nice flapjacky style crumble as it contains oats.
I also found these absolutely cuteeeeeeeee little casserole dishes and thought that apple crumble would be ideal for them.


Apple crumble my style
Serves 4
Print
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 6oz – Oats
  2. 3oz – Sugar plus extra to sprinkle on to apples (brown preferably, white can be used).
  3. 3oz – Butter
  4. 13/4tsp – Cinnamon
  5. 3-4 – apples depending on size and how big your dish is.
  6. A handful of raisins
  7. 4 heaped tablespoons – Nutella
  8. Some chopped almonds
Instructions
  1. 1. Preheat the oven at 175°C grease 4 ramekins/mini cassorole or a large dish.
  2. 2. Rub the butter into the oats, flour, 1 tsp of cinnamon and sugar until it resembles fine breadcrumbs.
  3. 3. Peel and core the apples and cut into small pieces, in a mixing bowl combine the apples, 3/4 tsp of a cinnamon and a good sprinkle of sugar.
  4. 4. At the bottom of the little ramekins/casserole place a good 1tbsp heaped sized Nutella and try to spread it round the dish it’s quite tricky! Just do the best you can (If using of a non stick dish spread the four heaped teaspoons across the bottom of the dish). Then add the apples evenly between the dishes.
  5. 5. Add the crumble and then scatter the chopped nuts.
  6. 6. Cook for 40-45mins check for the Nutella or juices of the apple bubbling up to the surface.
Notes
  1. Enjoy :) you can serve it with custard or icecream.
  2. *If you can’t manage the whole apple crumble in one night which I couldn’t do (surprisingly) then leave it in the fridge overnight and eat it the next day. The flavour soaks in much more and it tastes even more yummier.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Anyone for cake? Macmillan ‘Biggest coffee morning’


At work I had the idea of getting involved to raise money for Macmillain cancer research ‘World’s biggest coffee morning’ which takes place every year and enlisted in my lovely work colleagues to get involved to, which they were happy to do. With some planning and deciding on what we were going to make we were ready for the Friday. I designed all the price tags, made leaflets for the event, downloaded bunting from Macmillan to make the bunting and used the same bunting design to cover the trays.

‘Dee day’ Thursday day & night I was getting excited but slighlty nervous about baking thinking (would my cakes turn out?, would people buy them? and would people actually like them?) but I had to ‘keep calm and carry on’, I baked carrot cake, chocolate chip flapjacks and lemon curd muffins in all I ended up making over 45 pieces and between us we had over 100 pieces which included strawberry yoghurt cake, spiced apple cake, maid of honours (which I keep called maid of Marians lolol and ended up getting other people to say it to lolol ooops!) and chocolate cake.

I couldn’t sleep on Thursday night and woke up at 3.30am :( :( on Friday morning I was running on any adrenaline I had to keep awake, today was all about sell sell sell! I was really pleased with all our cakes and ended up raising over £100 which was almost double the figure we were expecting! we are sooooo happy! it was definitely worth the effort we put in and we were really grateful with everyones generous denotations.

Here are some photos of the day (sorry about the poor quality they were taken from my phone).





I had made these little price tags for when we were trying to sell cakes to people outside our work.

& these are the three I made…



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