Welcome to our Blog!

There’s just going to a lode da  random stuff on here that doesn’t fit in any of my other categories.  That Lode Da Random Stuff will include, Our clothes (i mean I’ll do post about our clothes and then try add a link on where you can buy them online) , seasonal  things, facts, songs , and other bit like that. Have a Look around before it’s too late!

Things that Sting Intro

I wanted to know about wasps and other things that sting so i went onto Google and started looking… All the articles i found were long and boring there wasn’t any quick and simple  list with every thing i needed to know so i though i would put them in the format that i would find them quick and easy to read.

There more then 1, there’s more then 50, there’s more then 100, there’s even more then 151 type of wasps, According to ”The Experts”  there nearly 75,000 type of wasps! Now i don’t have the time to find out and do posts on every one of them so here, are some of the common ones… i’ll also do posts on wasp relatives, bees, dragonflies and any other  bugs that sting.


I hope you’ll find them informative, interesting  and easy to read and understand.



The BEST Bacalao (Salted Cod) Pasties


  • 300 g + flour
  • 300 g cold butter
  • 150 g cheese (optional)


  • 2 fillets defrosted ready to cook bacalao (saled cod)
  • 5 -8.s Sage leaves
  • 3 Tbsp thyme
  • 700 ml milk
  • 4 mids size potatoes
  • 1 onion
  • 3 Cloves of garlic
  • 100 g butter
  • 3/4 Cup flour
  • salt + pepper
  • 1 egg beaten
  • Peas and steamed carrots to serve


  1. Make a ruff puff pastry and chill in the fridge or freezer.
  2. Remove any bones, fins or skin from the cod and then place in a pot along with the milk, sage, thyme, salt and pepper them bring to a simmer – DO NOT BOIL – and simmer until the fish is soft.
  3. While the fish is simmering peel the potatoes, cut them in half then very thinly slice them width wise and boil in some water until soft then drain.
  4. Dice the onion and garlic the caramelised in a little olive oil.
  5. Drain the fish though a sieve – keeping the milk for later – remove the sage leaves sand any small bones and skin from the fish then mix with soft potatoes and the caramelised onion.
  6. Melt the butter in a pan and add the flour whisking it in so there’s no lumps, then still whisking over the heat slowly add the milk leftover from the fish and bring the mixture to a boil.
  7. Mix in about 3/4 of the sauce into the fish mixture and set aside.
  8. Preheat the oven to GM 4 and line a tray with grease-proof paper.
  9. Roll the pastry out to a about a meter long and 20-25cm wide – then spoon the fish filling down the centre.
  10. Brush the sides of pastry with beaten egg and fold up around the filling then press down the two ends.
  11. Using a sharp knife cut the roll into 12cm strips then using an egg flipper lift the strips up and place them onto the prepared tray.
  12. Brush the strips with more egg and bake for about 20-30 minutes or until golden.
  13. Serve with steamed carrots and peas. Enjoy!

the BEST Carrot Cake


This is a deliciously moist cake that’s pretty quick to make and is great for any occasion. This cake is also a great way to use up any carrots that maybe starting to soft. Enjoy!

250 g unsalted butter, softened
250g light brown soft sugar
5 large eggs seperated
zest and juice of 1 orange
170g self-raising flour
1.25 teaspoon baking powder
75g ground almonds
125g  chopped walnuts
1.5 tsp ground cinnamon
0.5 tsp ground cloves
0.5 pinch ground nutmeg
1 tsp ground ginger
300g carrots

300g cream cheese
50g icing sugar extra
walnuts for decoration


Peel and great your carrots.

Preheat the oven to GM4 (180ºC – 350ºF) then grease and line a 20cm-square cake tin.

Beat the butter and sugar together until pale and fluffy then beat in the egg yolks one at a time and add the orange zest and juice.

Sift in the flour, baking powder, ginger, salt, cinnamon, cloves and nutmeg then add the ground almonds, walnuts and grated carrot. Mix everything together until just combinded.

In a separate bowl, whisk together egg whites until stiff white peeks form and GENTLY fold them into the cake.

Pour the cake mixture into the prpeared tin and bake for about 5o minutes until a screwer or knife inseted into the middle comes out clean.

Cool the cake in the tin for 15 minutes then turn onto a wire rack to cool completely.

Cream together the cream cheese and icing sugar until well combinded, then spread evenly over the cake
Spreacle the top with chopped walnuts and serve with a hot cuppa tea! Enjoy!

If the icing is very runny try pour it into a pan and boiling it for 10 minutes, then leave to cool before spreading over the cake.

Bread Pudding

This pudding is a great way to use you old bread, plus it’s easy to make and tastes great. There are also many things you can do with it… if you want to make a savoury bread pudding then leave out everything sweet and instead add cheese, fried mushrooms and onions then serve with a tomato sauce. Or you can do a chocolate bread pudding and spread chocolate spread over one side of the bread and add chunks of chocolate instead of raisins.  Enjoy!

For about 6 people you will need:
12 slices Stale Bread
Enough to Butter to butter both side of the bread
Lemon zest
2 egg
1/2 le milk

Remove the crusts from the bread and spread both sides with butter.
Cut the bread into triangles and layer thing in an oven proof dish.
Sprinkle raisins, lemon zest, and sugar over the top.

bread-pudding bread-pudding-and-sugar whisked-bread-pudding-egg
Beat together egg and milk then pour over bread.
Preheat the oven to GM4.
Leave the bread to soak while the oven preheats
Bake in the oven for about 30-40 minutes.
Serve hot with Hot Custard.


Baked Apples


This dessert is pretty quick and easy to make. It’s also healthier then some desserts and a great way to use up old apples. Enjoy!

Per Apple you will need:
1 Apple
3 tbsp apple juice
A little lemon
1.5 tbsp butter
1/5 tsp cinnamon
A few gains of salt
2-4 tbsp sugar
1-2 tbsp raisins

Preheat the oven to GM5
Core and half your apple then place in a small oven proof dish.
Mix together the lemon and apple juice then pour over the apple.
Mash together the butter, sugar, cinnamon and salt.
Spoon the mixture evenly between the two apple halves.
Bake for 20-25 minutes and serve with either custard or vanilla ice-cream

You can also use pears instead – just replace the cinnamon with griund ginger.
Kneed together some marziepan and cinnamon and use that instead.
Use another type of dried fruit or even chocolate if you wish.
If you want you can just core the apple and will the middle up with filling.

Chocolate Sinks


These chocolate sinks taste absolutely AMAZING and though they a while to make i would totally recommend it.
Also I you don’t waste as much brownie because you use 3/4 of it in the sauce (which by the way I created my self and I think it totally gorgeous!!!)

When you make the chocolate that goes squares on top of the brownies just make sure you don’t over heat the chocolate other wise it won’t harden properly and then you won’t get the sink effect. Enjoy!


  • 20g melted butter
  • 250-300g granulated sugar
  • 3 large egg
  • 3 tbsp milk
  • 120g self-raising flour
  • 1.25 tsp baking powder
  • 100g unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tsp vanilla extract
  • 1 tbsp Mayonnaise
  • 50-75g chocolate chopped into small chunks
  • 2oog chocolate grated (not to be used in the brownie)

For the Sauce:

  • 30-40g Cocoa
  • 75-150g Sugar
  • about 3 – 4 1/2 cups Milk
  • 3/4 of the Brownie square middles crumbled until very fine
  • 1 tbsp Cornflour
  • 50g chocolate (optional)

Method for the Brownie Base:

  1. Mix together the melted butter and sugar until the sugar starts to dissolve.
  2. Add the egg and vanilla then beating well.
  3. In a large sieve, sift together the flour, cocoa and salt over the butter mixture beating well after every third of the flour added.
  4. Slowly mix in the milk and mayo then stir in the chocolate chunks walnuts.
  5. Preheat your oven to GM3 – 160°C – 325°F
  6. Grease and Line a 30x25cm rectangle tin.
  7. Pour your brownie mixture into the tin and bake for 20 minutes until the edged are firm and the middle is soft.
  8. Remove from the oven and cool for 20 in the tine then turn out and cool completely on a wire rack.
  9. Cut into either six or nine even squares and then leaving a 1.5 cm boarder (leave a 1cm boarder if you have cut 9 squares) and cut another square out of the middle of them – it doesn’t matter if you need to crumble the middles to remove them because we’re going to be using them in the chocolate sauce.

Method for the Chocolate Sauce:

  1. In a saucepan mix together the dry ingredients and the brownie middle crumbs, then beat in 2 cups milk.
  2. Place the pan over a mid heat and bring to the boil stirring constantly. The sauce will thicken as it comes to the boil – just slowly add enough milk until you get to your desired thickness and keep stirring.
  3. Once the sauce has boiled remove from the heat then, break in the chocolate if using and whisk until melted.
  4. as the sauce begins to cool it will form a skin – we don’t want that so add in a little milk whisk the sauce until the milk well combined and then repeat until the sauce is are body temperature.  Set the sauce aside for later.

Method for the Chocolate Top:

  1. Take the tray you cooked the brownies in and turn it upside down then stick down a piece of grease-proof paper that completely covers the bottom.
  2. Grate 175g of the chocolate into a microwaveable bowl and microwave for 30 seconds on high, remove the chocolate and give it a stir with a dry spoon and microwave for 20 seconds then stir and then 10 and stir until the chocolate has ONLY just melted – it alright if there are a few SMALL lumps still unmelted (they’ll melt in to the other chocolate if you stir it)
  3. Pour the chocolate over the bottom of the tin and then it around until spread around until even and leave to set in the fridge for 15 minutes.
  4. Warm a knife in hot water then dry it off and cut the chocolate into either 6 or 9 even squares (however many squares you cut your brownies into) though you must NOT cut out the smaller squares from the middle. Place the chocolate in the fridge for another 15 minutes to cool completely.
  5. Once the chocolate squares have cooled grate and melt the rest of the chocolate as before in 20 second bursts and spread a thin layer over the tops of the brownies then place a square of cooled chocolate on top and repeat until of the brownies have chocolate squares on top.

To Serve:

  1. Heat to sauce until boiling – stirring constantly –
  2. Set the brownies on the table and pour the hot sauce on top – the sauce with the melt the chocolate and it will create a drain effect fill the drain with ice-cream and Enjoy!




Leek, Mushroom and Goat's Cheese Tart

leek-tart-1This is a scrumptious tart that is pretty quick and easy to make, though frying the veg can take a little while, but you can also experiment with veg and flavours. This tart is best served hot (straight from the oven) with steamed veg and fresh bread.  Enjoy!


Pastry: (see note)
260 g plain flour
260 g of butter
7 Slices of cheese around 50 g
A little water to mix

3 leeks
1 onion
2 tins mushrooms
Olive oil for frying

Egg Mixture:
3 eggs
225 ml milk
150 – 175g goats cheese
more Herbs (optional)


  1. Wiz the pastry stuff together until a dough, tool into a smooth ball and place it into the fridge for 1 hour.
  2. Place the oil, roughly chopped onion, sliced leeks and mushrooms into a pan and fry on mid/low heat until cooked. Stir the herbs in about half way though cooking.
  3. Line a dish with pastry and refrigerate for another 45 mins.
  4. Whisk together the eggs, milk, salt and pepper.
  5. Evenly spread the fried veg in the pastry line dish, slice up the goats cheese and sprinkle on top.
  6. Pour the egg mixture on top and bake for about 30-40 mins at GM4.
  7. Serve with steamed beans and carrots. Enjoy!!!


Cow Face Marble Cake


My baby brother loves cows and milk and i’d come up with this template idea on how to make a cow/horses face shaped cake, then i came up with the idea of a Marble Cow face cake. the shape and taste came out Really well and my baby brother loved the cake, i had just stupidly forgotten to remove any crumbs and loose peices of cake before i added the icing so it’s a little crumb spotteed :/ 🙂


225g margarine at room temp
225g WHITE granulated sugar
2 tsp vanilla extract
4 eggs
250g plain flour
1 tsp seas salt
2 1/2 tsp baking powder
70ml milk
50g cocoa powder
1 1/2 tbsp mayonnaise

350-400g icing
About 7 tbsp milk
Either 5 tbsp dark cocoa powder
or enough black food colouring to turn 2/5 the icing black.
Pink food colouring
Two sweets for the cows eyes


  1. Cream together the butter and sugar until light and divide EQUALY (use your scales to help you) between two bowls.
  2. Beat one egg into ONE of the bowls – This will be your chocolate mixture –
  3. Separate the remaining eggs and put all the yolks into the chocolate mixture and the white into the vanilla. Separating the eggs will insure that the vanilla mixture turns out white and not a pale yellow colour.
  4. Sieve together the flour, baking powder and salt, then divide into 5th and put two fifths into the chocolate mixture and 3 into the vanilla mixture. Do NOT stir just yet.
  5. Add 50ml of milk and the vanilla extract to the vanilla mixture and mix until only JUST combined.
  6. Sieve the cocoa into the chocolate mixture, before adding the remaining 20ml of milk and the mayonnaise. Stir until only JUST combined.
  7. Preheat the Oven to GM4 (180°C – 350°F) and Grease two cake tins (or one 8″ tin if you just want to make a normal cake) – The Biggest tin should be 8″ and the other should be slightly smaller (about 7.5″)
  8. Dollop spoonfuls of both mixture into the tins and using the end of a spoon swirl the two mixture around slightly.
  9. Bake in the oven for about 20 minutes or until well risen.
  10. Cool in the tin for 5 then turn out onto a wire rack an cool completely.

Decoration instructions:

When your cakes have cooled completely, then cut them as the patteren states below.


Then reshape the horns like this:
Then arange all the peices like this and use jam to stick everything together and then extra cake to fill in any gaps:
full-cow-faceRemove as many crumbs, and loose peice of cake as you can, then move the cake onto the plate you’re going to serve the cake on.
Mix 2/5 of the icing sugar with 3 tbsp milk an then pour it over the cake and let the icing set.
While you’re waiting for the icng mix together the cocoa or black food colouring , 2/5 of the icing and 3 tbsp milk  then spoon the icing into areas of the cake.
Next mix together the last of the icing, the pink food colouring, and the milk and drizzle it over the mouth area of the Cow’s face.
Finnaly wipe away any icing that’s spilled onto the plate, place the sweets under the eyebrows and you are finnished!

Note/Tips/Do Nots:
I did four thing’s wrong with my cake:
1. I stupidly didn’t brush off any crumbs at all and more crumbs broke off the cake as i added the icing
2. I was in a rush so i didn’t have time to let the icing dry so all the colours ran into each other
3. I was low on icing sugar and had to use so of my homemade icing sugar which isn’t very good for detailed crumbly cakes
4. and lastly i used a really thick chocolate butter so i would use less icing sugar

Note 2:
You can also use this template for a horse head cake, just leave out the horns and use one 8″ and one 6″ cake tin.

Perfact Pumpkin Flan


This recipe is great for using use left over pumpkin, and is lovely dessert served with whipped cream. You can use the left over pastry dough and made a pumpkin shape to go on top


    1. 1 small egg beaten
    2. 1 tbsp of plain flour
    3. 150g of caster sugar
    4. ½ tsp of salt
    5. 525g of pumpkin puree
    6. 350ml of evaporated milk
    7. ½  of ground cinnamon
    8. ½ of ground ginger
    9. ½ of ground nutmeg
    10. 2tdsp of golden syrup or runny honey
    11. 225g of sweet pastry
    12. 275ml of Whipping cream
    13. Cinnamon for sprinkling on top before cooking


Grease a 9 ” wide and 1½” tall pie dish.

Roll out the pastry and line the bottom and sides of the dish.*

Preheat the oven to gas mark 8.

Mix the sugar into the pumpkin puree then add the dry stuff and stir well.

Beat in the egg and syrup then stir in the evaporated milk.

Mix until well blended.

Pore the mix into the pastry lined dish and cook in the oven for 10 min

then reduce heat  to gas mark 3  and cook for another 45 min.

When done take out and leave until cool.

While your waiting for the pie to cool you can wipe the cream until its stiff

Server cold  with the whipped cream. Enjoy!

* if you’ve got any pastry left you can cut out a pumpkin shape and stick it on top.


My Favourite Chocolate Brownies


These Brownies are Just…. ummmm… I don’t have any word to explain them.
These brownies are just so moist and chocolaty even if you don’t add really chocolate to them, I could eat them all day. They are incredibly quick and easy to make, and you can add just about anything to them. The mayonnaise in the recipe just helps stop the cocoa in the brownies from drying them out, and you honestly can’t taste it at all.


  • 110g melted butter
  • 150-175g granulated sugar
  • 1 large egg
  • 60g self-raising flour
  • 30g unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Milk to Mix (about 2.5 tbsp)
  • 1 tsp Mayo
  • 60g chopped walnuts, chocolate, hazelnuts, dried fruit, or anything else you want to mix into your brownie (optional)



  1. Mix together the melted butter and sugar until the sugar starts to dissolve.
  2. Add the egg and vanilla then beating well.
  3. In a large sieve, sift together the flour, cocoa and salt over the butter mixture beating well after every third of the flour added.
  4. Slowly mix in the milk and mayo then stir in your walnuts.
  5. Preheat your oven to GM4 – 180°C – 350°F
  6. Grease and Line a 20cm square tin.
  7. Pour your brownie mixture into the tin and back for 20-30 minutes until the edged are firm and the middle is still soft.
  8. Leave to cool for half an hour in the tin before turning out and cutting into squares.
  9. Serve with warm milk, or hot chocolate topped with marshmallows in front of a warm fire.
  10. Store for up to a week in an airtight container.


  • To add coffee into the brownie mixture heat up 2 tbsp of the milk and mix it together with 1.5tsp instant coffee until the coffee granules have dissolved then add to the brownie mixture.
  • To add peanut-butter to your brownies replace 3/4 of your butter for peanut-butter and melt along with the butter, follow the recipe as above.

The BEST Chocolate Mug Cake


This cake is Delicious, Great for a Chocolate fix as well as Quick and Easy to make, plus you don’t technically need any Cooking Skills to make it – Just a half descent Microwave and a suitable cup.   The worsted thing that could happen is that you’ll over cook it slightly and it will have a rubbery texture, but it’s fine if you smother it in either cream or milk and then leave it to soak in for a few minutes. Enjoy

 You Will Need:

  • 3 tbsp flour
  • 4 tbsp cocoa powder
  • 1/4 tsp baking powder
  • A very small pinch of salt
  • 2-4 tbsp sugar (any kind you want though brown tastes best)
  • 1/4 tsp vanilla extract
  • 1 1/2 tbsp oil
  • 3 tbsp milk
  • 1 egg
  • 2-4 tbsp chocolate chips/sprinkles (optional)



In a large microwaveable cup mix the flour, cocoa, baking powder, sugar and salt.

Add the chocolate chips if using.


Add the wet ingredients and mix everything until just combined.


Cook in a microwave on high for 1 1/2 minutes. With the tips of your fingers feel the top of the cake and if it spring back then your cakes finished, if it’s still sticky then microwave for another 10 seconds and check it again until your cake is finished and leave to the side for 5 minutes before you start eating.
mug-cake-in-microwave mug-cake-mixture-8

Just make sure you don’t over cook you cake other wise it will have a rubbery texture, if this does happen then using the end of a spoon poke holds into the cake and pour about 4 tbsp of milk or cream on top, then leave to cool for 5 minutes.
mug-cake-mixture-4 mug-cake-mixture-7 mug-cake-mixture-6

Serve with cream, ice cream or chocolate sauce. Enjoy!