Super quick Spelt Quiche

IMAG0993I make this easy quiche maybe once per week or so. The children have it for supper and its really good picnic food and portable enough to take to work for lunch 🙂


One Quantity Spelt Shortcrust Pastry:

200g spelt flour

100g cold butter

1 tsp salt


1 large egg

Whizz everything up in the food processor and then pop your pastry in the fridge for a short while.


1 onion

2 small sweet peppers

5 button or chestnut mushroomsIMAG0999

1 courgette

5 cherry tomatoes

4 eggs

100mls milk or cream

25g Cheddar cheese

25g Parmesan cheese



chopped parsley

Fry the onion, peppers and mushrooms in a little olive oil until softened. Set aside.

Chop the courgette into equal size pieces, I usually use a mandolin slicer for this as its quicker and my chopping skills are not so co- ordinated and I quite like my fingers!  

Half your tomatoes

Lightly beat the eggs and add the cream to this and beat a little again.

Roll out the pastry and line a tart dish. No need to grease the dish as there is quite a bit of butter in the pastry recipe, so it will not stick.

Spread the onion, pepper, and mushroom mix into the pie dish and add the courgette and tomatoes also. Pour over the egg mix and grate over the cheese.

Season with salt and pepper and bake in the pre heated oven for 15 – 17 minutes.

I serve this with some young spinach and rocket leaves from our poly tunnel. I dress them lightly with an olive oil, garlic and lemony dressing. 

2 parts oil

1/2 clove garlic minced

1 part lemon juice

black pepper

Enjoy 🙂


My Nana’s White Soda Bread

IMAG0989 I adore this bread, and even though it is white, I think I justify eating it because it is homemade and not sooooo high in sugar! My Nana was a wonderful baker and cook, and everyone loved her white soda bread. My Mum gave me this recipe and I have adapted it a little as I use spelt flour instead of wheat. This recipe is extra precious as my Nana is no longer with us…


500g Spelt Flour

1 tsp salt

1 level tsp bread soda

1 heaped tsp caster sugar

350ml – 400ml buttermilk

Mix the dry ingredients together in a large bowl and slowly add the buttermilk, mixing all the time with your hand. Alternatively you can use a dough hook but its not necessary as its really quick and easy and there is less washing up this way 😉

Bake in an oven pre heated to 150 C for around 35 – 40 minutes.

This bread is delicious alone, with butter. I love to use it for bruschetta, and we eat it with tomato and basil soup – alot!

Rockin Roast Chicken with Stuffing

photos of food 028 I wish you could smell this Roast…. mmmm… delicious. My favourite part is the wing, actually, no, I have 2, the oyster underneath is equally delicious!

I am including my bread stuffing recipe in this post also…. hope you enjoy 🙂


Free Range or Organic Chicken

Stale white bread ( I use my own White Soda Bread, recipe to follow)

1 small onion

1 clove garlic

bunch of sage leaves (if you don’t grow your own you can buy it from supermarkets either fresh or dried)

few sprigs of fresh thyme



lemon zest

Again I love something that can be made in one bowl with minimum washing up, so this stuffing is great for that!

photos of food 010Whizz everything up in your processor until completely combined. If you want to over indulge you can add some butter to this recipe. I used my butter quota on the roast potatoes, which I cook in 15g butter!

I usually stuff inside the bird and just under the skin (you’ll need to separate this with a knife)

For a deliciously golden skin, I butter it! 

Roast in a pre heated oven @ 180 C for 1 hour 5 minutes. It all depends on the size of your bird.

If you like this check out my Sunday Supper to use up your leftovers 😉

Deliciously Moist Banana Cake

IMAG1002 (1)I just love this cake. It’s so quick and easy to prepare and with only one bowl to wash up afterwards! 


3 large very ripe bananas (I use the ones that are going black, my children won’t eat them and I hate to see waste 😉)

125g butter

150g sugar

250g plain flour

1 tsp baking powder

1 heaped tsp mixed spice

2 free range eggs

2 tbsp golden syrup

Preheat your oven to 160 C

It is so simple, blend everything together at once in a food processor for about 20 seconds. You may need to scrape down the side and give it another quick whizz 😉

Pop the mixture into a pre-lined  loaf tin and bake for one hour in the oven

I usually reduce the heat to 150 once I have popped it into the oven

Oh and check it half way through; if it has gotten a little too brown on top just slip some baking paper over the top

Allow to sit on a wire wrack to cool 🙂

All that is left to do now is have a cuppa and sample a slice, enjoy 😉