Making and eating food for fun
Making and eating food for fun
Hi, I’m Bex.
I am not a chef, but I do love food.
I work full time and these are the recipes I make at home.
Everything you see here has either been dreamed up by me, or is a treasured recipe shared with me.
V Vegetarian
Deliciously light and cheesy with hints of chives and pops of tangy pickle, these are amazing hot out of the oven spread with butter, or dipped in my easy tomato soup.
Did I also mention how easy they are to make?
Enjoy x
Gluten Free
Vegan
V Vegetarian
Delicious and flavourful, this soup is great for a quick one-pan weeknight meal.
It is the perfect light accompaniment to my chive and pickle cheese puffs (recipe coming soon,) or just by itself with a thick slice of toast.
Vegan
V Vegetarian
Feel like a real breakfast, real fast? Homemade porridge mix has entered the chat.
Whip up a batch of this delicious coconut blueberry porridge mix for a quick breakfast whenever you need it.
With a hint of sweetness, pops of dried blueberries and seeds, and a creamy coconutty finish, you’ll have something to look forward to on these chilly mornings.
One batch of this will keep for ages in the pantry, and sort your breakfasts for weeks; just mix with water, microwave and serve!
Gluten Free
Vegan
V Vegetarian
Did I mention that it is dairy and gluten-free too?
Using simple pantry ingredients, this delicious sauce is ready to eat in just 20 minutes.
This is totally delicious and you won’t regret making it!
V Vegetarian
Cornbread casserole is packed with flavour, tender and perfect for mopping up pulled pork or black beans.
My version of cornbread casserole is easy to whip together, delicious and uses pantry ingredients (no pre-made mixes!) It isn’t as dry as a traditional cornbread either, which I prefer.
V Vegetarian
My friend Sarah shared an amazing banana bread recipe with me many years ago. The recipe suggests replacing banana with mashed pumpkin for a delicious pumpkin bread, and it got me thinking…why don’t I do the same thing, but with muffins instead?
I used the same spices from her bread and these spiced pumpkin muffins, with pops of dark melty chocolate were born. Sweetened with maple syrup and with the addition of bran, they are a less sweet and more substantial snack.
With the current price of chocolate, I have gone for a less is more approach, but you can measure with your heart if you like them more chocolatey. I also felt like a hearty note of spice today, but if you prefer yours more sweet, simply omit the nutmeg, ginger and allspice.
N Non-Vegetarian
Vegan
V Vegetarian
Spicy, coconutty, peanutty and savoury, with a hint of pumpkin sweetness.
Once you try this, you won’t go back to your regular old pumpkin soup!
With just a handful of ingredients, my nana’s æggekage (egg cake) is more substantial than an omelette, but not as dense as a frittata. This version is filled with potatoes, chives, bacon and topped with oozy melted cheese.
V Vegetarian
Using just three ingredients, you can whip together a delicious French onion dip, that tastes like the dip you know and love, but fancy.
So next time you want an easy snack, but you don’t want to be too basic, give this a try.
N Non-Vegetarian
V Vegetarian
I love lasagne, but honestly I can’t be bothered making it often, because who has the time?
So a few years ago, I created this lasagne-inspired soup instead.
This bowl of herby, pasta-y goodness is topped with a layer of cheesy sauce, then thrown under the grill to get lovely and oozy. The resulting soup has all the elements of the dish we love, yet is simple enough to throw together after a long day at work.
Don’t be put off by the cook time for this one. You only need to do a little chopping, sautéing, and stirring, and the rest of the time the soup can be left to simmer away on the stove while you relax.
