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Thank you for visiting my blog and allowing me to share my thoughts and pictures with you. You will find entries on a number of topics, including sewing and cooking and life in general. I have also attempted to create some useful resources in the form of recipes and sewing tutorials.

There will also be occasional guest bloggers.

I look forward to hearing your comments.

Whilst you're here, why not visit my shop which offers unique, handmade (by me) ladies bags & accessories and children's clothing ?  Thank you !

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Category: Cooking & recipes

  1. Ooey gooey good for you, low fat chocolate & banana brownie

    Posted on

    ooey gooey choc brownie

    I made myself a promise this Christmas that we would cut back on food waste as much as possible. Having been quite successful in this over the years, I was determined to make use of every last scrap. Today I was faced with finding something to do with 3 overripe, going brown bananas. Now I know that some people like to eat them like that, but in our house nobody does.

    With the overindulgence of Christmas I didn't really want to make anything too calorific, so I came up with my healthy(ish) low fat take on the chocolate brownie. Here is the finished product ! Apologies for the quality of the picture but I only had my phone to hand.


    • 5tbsp cocoa
    • 1tbsp caster sugar
    • 5tbsp skimmed milk or 4tbsp skimmed milk & 1tbsp rum
    • 3 overripe small or 2 overripe large bananas - mashed
    • 1/2 cup brown sugar
    • 1tsp vanilla extract
    • 2 eggs
    • 3/4 cups wholemeal plain flour
    • 2/3 cups oatmeal or oats which you have 'pulverised' in food processor
    • 1 1/2 tsp baking powder


    1. Preheat oven to 180 degrees C, or 160 if fan assisted.
    2. Grease 8" square cake tin.
    3. Mix together thoroughly cocoa, caster sugar and milk/rum.
    4. Beat eggs until frothy, mix in cocoa mixture.
    5. Add bananas, brown sugar and vanilla, mix well.
    6. Fold in flour, baking powder and oatmeal gently, until a few specs are still visible.
    7. Pour into cake tin.
    8. Bake for 20-25 minutes until a skewer comes out clean (unless you hit a banana in which case it will still look gooey). Cool for about 10 minutes and then cut into squares. ENJOY !







  2. Sweet potato & butternut squash soup with harissa

    Posted on

    Winter is of course the season for soups, and even those of us ( like myself ) who are usually not soup lovers become converts when the weather gets colder. This soup started out life as a 1kg pack of mixed butternut squash and sweet potato from my Ocado order. I bought it because it was relatively cheap and in our family both of the included veg are loved by everyone. As usual this soup further evolved from what I had to hand at the time. The outcome is an easy to make, filling, slightly spicy dish that has become a family favourite. Make it with vegetable stock and it's vegetarian friendly.

    sweet potato soup


    • 1kg roughly chopped butternut squash and sweet potato
    • 2 roughly chopped stalks of celery
    • 1 medium chopped onion
    • 1 tbs chopped garlic
    • 1 tbs chopped ginger
    • Juice of 1 orange
    • 2 tsp rose harissa paste
    • 1 litre of stock ( either fresh or made up from stock cubes)
    • 1 small tub coconut yoghurt to garnish

    METHOD - Chuck everything apart from the yoghurt into a large saucepan or stockpot. Bring to the boil, simmer until tender - approximately 20 minutes. Process in batches in blender, or use a stick blender in the saucepan ( my favourite method ). Be careful to not overprocess the soup and leave it with some texture. 

    Serve with a swirl of coconut yoghurt and some crusty bread or warmed through pitta.

    ENJOY !