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Lemon Drizzle Cupcakes

<a href="https://www.bloglovin.com/blog/21167513/?claim=v2ywb7rzb4t">Follow my blog with Bloglovin</a> My favourite cake is a lemon drizzle so it made total sense to transfer that delicious, moist, bitter-y goodness into a handy cupcake size alternative. Decorate with lemon zest and serve with a hot cup of tea at 3pm for an afternoon pick-me-up that'll put a smile on anyone's face. Ingredients: 250g softened butter 400g caster sugar 3 large eggs 250g self raising flour zest and juice of 3 lemons Method: 1. Preheat the oven to 160degrees Celsius. Line a muffin tin with muffin cases and set to one side 2. In a large bowl mix together the eggs, butter, 250g of the sugar and flour until well combined. Zest and juice 1 lemon and add to the mixture. Stir until just combined. 3. Spoon the mixture into the muffin cases and bake for 30 minutes. 4. Once cooked set aside to cool slightly for 10 minutes. 5. Meanwhile, in a bowl mix together the remaining sugar, and ze

Chickpea and Spinach Curry

This has got to be one of my favourite curries to make. Creamy, hearty and full of beautiful colour! It makes a great lunch option too - just serve with your favourite grain or chunk of bread. 



Ingredients:
Can chickpeas
3 bunches of frozen spinach
Can chopped tomatoes
Tsp ginger
Tsp cumin
Tsp garlic salt
Tsp Tumeric
Tbsp oil
1 onion

Method:
  • Heat your oil in a large saucepan
  • Add in the onion and spices and fry until browning and fragrant
  • Drain the chickpeas, rinse and add to the pan
  • Fry together until the chickpeas start to become soft
  • Add the can of chopped tomatoes and stir together
  • Place your spinach chunks in and simmer until softened and separated
  • Stir through the can of coconut milk. Bring to the boil and simmer for a further 5 minutes
  • Serve with your favourite grain


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