Cheesy Breadsticks – Baking with Tabitha

This week it was back to baking for Tabitha and I, as she is a beginner I thought it was best to stick to tried and tested simple recipes. So I have shared this recipe on the blog before (you can find it here) but I haven’t made them in a long time so decided it was a good one to try for our next baking session as it is pretty simple and involves both mixing and rolling the dough.


  • 125g of Flour
  • 137g of Cheese
  • 82g of Butter
  • 1/2 tsp of Baking Powder
  • 1/4 tsp of Salt
  • 1/4 tsp of Black Pepper
  • 62ml of Water


  1. Preheat the oven to 200C and line a baking tray with parchment
  2. Add the flour, cheese, butter, baking powder, salt and pepper to a large bowl and combine
  3. Slowly add the water bit by bit to create a firm dough
  4. Once combined you can start rolling out the dough on a lightly floured surface
  5. I did this by taking a small chunk of the dough at a time and rolling it to a thickness slightly larger than a pencil
  6. Repeat this until you have used all of the dough, I would recommend leaving 2-3cm between the sticks when baking as they do spread
  7. Then you can pop them in the oven for 8-10 minutes, until golden brown

If you are looking for recipes to try out with your toddler than I definitely recommend this one, it wasn’t too messy and was easy to get them involved and learning new skills for both mixing the dough and then rolling it too. Even if she wasn’ entirely happy about the sticky fingers (ironically as usually she revels in getting messy). They certainly were not as uniform as the first time I made them so a few needed cooking for a few minutes longer so make sure you keep as eye on the oven.

As always we would love to here if you tried out the recipe and if you have any suggestions for what we can try next!

Chantelle and Tabitha x

Banana and Raspberry Oatcakes – BLW Recipe

As well as eating what we eat, I do like to prepare some easy and healthy snacks for Tabitha, especially ones that can be kept in the fridge for a few days, that way I have something to grab if I do not have enough time to cook, or it is a sunny day and we decide to eat in the park, or if your husband is hungry and sniffing around for snacks! This recipe is foolproof and a firm favourite in this house.


  • 2 Bananas
  • Rolled Oats (the amount varied dependant on the size of the bananas)
  • Raspberries

Banana and Raspberry Oatcakes


  1. Preheat the oven to 200C (fan assisted) and grease a muffin tray with butter
  2. Mash the bananas into a bowl
  3. Add the rolled oats until the mixture begins to clump
  4. Dish up equally into your greased muffin tin
  5. Pop 2 raspberries into the top of each and push down so they are in the mixture
  6. Bake for 13-15 minutes, until golden
  7. Take out of the oven and allow to cool before serving

They are great to eat slightly warm and will last in the fridge for up to 3 days. Let me know if you try this recipe out at home and if your little ones enjoy them!

Chantelle x

Chicken Pasta Bake Recipe

Autumn is now upon us and there is not hiding from the increasingly colder and darker evenings. When the weather is like this, the last thing I want to do is spend hours cooking but I do want warm and hearty food. So I thought I would share a few of my Autumn Essentials with you – meals that feature in our house weekly because they are yummy and easy – the perfect combination. First up is Chicken Pasta Bake:


  • 200g of Pasta
  • 300g of Chicken Breast – Chopped into Chunks
  • 2 Cloves of Pressed Garlic
  • 1 Red Pepper – Chopped
  • 1 White Onion – Chopped
  • 3tsp of Paprika
  • 1/2tsp of Chili Flakes
  • 1/2tsp of Black Pepper
  • 1/2tsp of Basil
  • 1/2tsp of Coriander
  • 1 Tin of Chopped Tomatoes
  • 2tbsp of Tomato Puree
  • 200g of Grated Cheese
Chicken Pasta Bake

Chicken Pasta Bake


  1. Begin by boiling the pasta for 10 minutes and draining when done
  2. In a pan fry the chicken until cooked through
  3. Then add the garlic, red pepper and onion and sweat for 2-3 minutes
  4. Add your herbs and spices and cook for a further minute
  5. Then add the tomatoes and puree and bring to the boil
  6. Pour in your cooked pasta and stir together
  7. Tip the pasta into an oven-proof dish and put into a preheated oven (180 C Fan) for 10-15 minutes until the cheese has melted

Note: This will serve 2-4 portions depending on how hungry you are

The Chicken Pasta Bake was one of the first things I made for myself and I haven’t had it in a really long time, I think because I used to have it too much, but now we are working and want something quick and delicious it will be back on our menu as an Autumn Essential. It is also great because you can add or remove ingredients depending on what you have in, sometimes I make it with sausages chopped up if we have no chicken, it is usually our day before the grocery shop meal!

What are your Autumn Essentials?

Peanut Butter Cheesecake Recipe

So, usually a favourite week on The Great British Bake Off – Week 4: Desserts left me wondering what to make, I do not really like Creme Brulee and I do not like baked cheesecake either. So this weeks creation was more inspired by rather than something that could have been made on TGBBO. This week I made Peanut Butter Cheesecake (no-bake so a little cheating):


  • 200g of Chocolate Digestives
  • 50g of Butter
  • 200g of Cream Cheese
  • 2tbsp of Smooth Peanut Butter
  • 2tbsp of Icing Sugar
  • 150g of Milk Chocolate
  • 75g of Reeses Pieces
TGBBO Week 4: Peanut Butter Cheesecake

TGBBO Week 4: Peanut Butter Cheesecake


  1. Start by crushing your biscuits into crumbs, I do this by putting them into a food bag and beating with a rolling in before pouring into a large bowl
  2. Melt the butter and add to the biscuit crumbs and mix until the mixture is moist
  3. Then tip into a spring form and use a wooden spoon to push down and smooth the biscuit base
  4. Place into the fridge to set
  5. Whilst this is setting mix the cream cheese, icing sugar and peanut butter together until light and fluffy
  6. Then tip this on top of the biscuit base and smooth
  7. Place back into the fridge
  8. In a heatproof bowl, melt the chocolate over a bowl of boiling water
  9. Once melted allow to cool slightly before pouring on top of the cheesecake and turning the tin so that it is evenly covered
  10. Finally add the Reeses Pieces to the top before placing back into the fridge
  11. Once fully set the cheesecake can be eaten

Note: I used an 11″ spring form tin and this will serve 8 portions

So my TGBBO Week 4 may not have been exactly on topic and didn’t really involve any baking but I do not really care because this Peanut Butter Cheesecake was scrumptious, rich so only a small piece was needed but scrumptious nonetheless.

I am looking forward to thinking up something ‘free from’ for my next recipe!

Hasselback Potato Recipe

A picture of today’s recipe popped up on my suggested posts on Facebook recently and I hardly took a second glance, that was until I fancied a baked potato for dinner and thought hmmmm I can make this with a twist and that is what I did. Here is my take on Sliced Baked Potatoes:


  • 1 Large Potato per person
  • Butter
  • Black Pepper
  • Topping of your choice
Sliced Baked Potatoes

Sliced Baked Potatoes


  1. Preheat your oven to 180C (fan)
  2. Clean the potatoes under cold water and pat dry
  3. Taking a sharp knife slice through the middle of the potato until there is around 1/4 uncut
  4. Then work your way out on each side making similar cuts to the potato
  5. Once this is done brush the potato generously with butter, do not worry if the butter does not got into the slices, once in the oven they will open and the butter will melt through
  6. Then place on a baking tray and put into the oven
  7. Turn the oven down to 150C (fan) and leave for 50 minutes (maybe a little longer if you have huge potatoes)
  8. After 50 minutes take the potatoes out and brush with butter again before adding a little black pepper
  9. Place back into the oven for 10 minutes
  10. After this they are ready to have the topping of your choice added (I went for the good ol’ grated cheese)

I really loved these Sliced Baked Potatoes as they were a little crisper and crunchier than normal, almost like lots of slices of sauteed potatoes, which I also happen to love, and I just thought that it made something we are all used to a little more exciting!

Crispy Cheese Straw Recipe

This is now the first recipe  I am sharing as a married woman! And even though after a week back in England preparing for the wedding, the wedding then flying off to Florence for our Mini Honeymoon I still had to get baking when we got back yesterday! I love being on holiday but I miss my kitchen and I really miss baking.

Not sure how or why but I was just perusing online and saw a recipe for Crispy Homemade Cheese Sticks with Cayenne Pepper, this did not sound appealing so I took out the Cayenne Pepper. As a result I made Crispy Homemade Cheese Sticks and here is my recipe:


  • 125g of Flour
  • 137g of Cheese
  • 82g of Butter
  • 1/2 tsp of Baking Powder
  • 1/4 tsp of Salt
  • 1/4 tsp of Black Pepper
  • 62ml of Water
Crispy Homemade Cheese Sticks

Crispy Homemade Cheese Sticks


  1. Preheat the oven to 200C and line a baking tray with parchment
  2. Add the flour, cheese, butter, baking powder, salt and pepper to a large bowl and combine
  3. Slowly add the water bit by bit to create a firm dough
  4. Once combined you can start rolling out the dough on a lightly floured surface
  5. I did this by taking a small chunk of the dough at a time and rolling it to a thickness slightly larger than a pencil, I then cut them to 10cm so they look symmetrical, you can add the cut offs back to your dough
  6. Repeat this until you have used all of the dough, I would recommend leaving 2-3cm between the sticks when baking as they do grow
  7. Then you can pop them in the oven for 6-8 minutes, until golden brown

My Husband (writing this because I can) said that these Crispy Homemade Cheese Sticks were better than the ones from a bakery so I think that says it all!

Carrot Cupcakes with Cream Cheese Frosting Recipe

Carrot cake is definitely one of my favourite things to eat, last week carrot cake was requested for a team breakfast (not the healthy kind) at work, so I thought I would make double and make a treat for home. This recipe is very similar to my Carrot Cake recipe but is spiced up a little to make Carrot Cupcakes with Cream Cheese Frosting:


  • 2tbsp of Cinnamon
  • 1tbsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 300g of Flour
  • 200g of Brown Sugar
  • 4 Eggs
  • 250ml of Oil
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 200g of Grated Carrot
  • 150g of Crushed Walnuts
  • 300g of Cream Cheese
  • 300g of Butter
  • 2tbsp of Icing Sugar (Heaped)


Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting


  1. Preheat the oven to 180C
  2. In a large bowl sieve the cinnamon, baking powder, bicarbonate of soda, flour and brown sugar together
  3. In a separate jug whisk the eggs, oil, lemon and orange zest together
  4. Slowly add the oil and egg mixture to the dry ingredients mixing as you go
  5. Once combined add the grated carrots and mix again
  6. Then add the walnuts and fold together
  7. Pour into the 12 cupcake cases so they are close to full and all of the mixture is used
  8. Bake for 25 minutes until cooked thoroughly
  9. Allow to cool before starting the icing
  10. Combine the cream cheese, butter and icing sugar together in a large bowl
  11. Then using an icing bag or palette knife decorate your cupcakes
  12. Then finish with sugar stars (not necessary but pretty)

I cannot deny that grating the carrot and zesting the orange and lemon can put me off making this recipe, it would anyone as a good old Victoria sponge is so much easier. But if you take the time to make something as awesome as these Carrot Cupcakes with Cream Cheese Frosting it really is worth it!

Lemon Cheesecake Recipe

It has been a long time since I made a cheesecake so I was excited to try a new recipe after a request from my colleague for his birthday. Cheesecake may seem odd for a birthday cake but what is odd is that he does not like cake…. I cannot complain it gave me the chance to try something new, here is my Lemon Cheesecake recipe;


  • 400g of Chocolate Digestives
  • 75g of Butter
  • 600g of Cream Cheese
  • 4 heaped tbsp of Icing Sugar
  • Zest of 2 Lemons
  • Juice of 1 Lemon
Lemon Cheesecake

Lemon Cheesecake


  1. Ground the chocolate digestives until fine
  2. Melt the butter and allow to cool slightly
  3. Mix the butter and ground biscuits into a bowl and squeeze together with the back of a wooden spoon
  4. Tip into your spring form tin (mine is 26cm but slightly bigger or smaller is OK too)
  5. Push down gently in a flat even surface
  6. Mix the cream cheese and icing sugar together gently (this does not take long)
  7. Add the lemon juice and zest and combine thoroughly
  8. Add the cream cheese dollop by dollop into the chocolate, continually stirring until you get an evenly coloured mixture
  9. Poor on top of the biscuit base then smooth and flatten
  10. Chill for 1 hour before serving

I can safely say that the Lemon Cheesecake went down very well with my colleagues and was extremely delicious. If you are going to make this recipe, I would stick to this amount of lemon as it was just right and took a long time to get there. I would not add more as it may tip over to the bitter side. I really enjoyed it and it was actually really light and refreshing, I think it would be the perfect dessert for a warm Summer’s evening.

Pizza Dough Recipe

David loves pizza and I, well it is OK, I enjoy one time to time, but it is not what I would choose for dinner, mainly because I struggle to find somewhere that has the right thickness of base and toppings that I like, so really just because I am fussy! So a few weekends ago, with friends coming over for dinner we contemplated a pizza takeout before deciding that actually we should make them ourselves. Here is our Pizza Dough recipe;


  • 500g of Flour
  • 1tsp of Sea Salt
  • 7g of Dried Yeast
  • 1/2tbsp of Sugar
  • 2tbsp of Olive Oil
  • 325ml of Lukewarm Water
Pizza Dough

Pizza Dough


  1. Sieve the flour and salt into a large bowl and make a well in the middle
  2. Mix the water, olive oil, yeast and sugar in a jug and leave to stand for a few minutes
  3. Then gradually pour the liquid into the well and use a spoon to bring the mixture together by adding more flour to the liquid as you mix
  4. As it all starts to become a dough like ball transfer the mix to a well floured surface
  5. You then want to knead the dough to activate the yeast, I find the push, pull fold method works best and usually takes 10-15 minutes, you will know when its done when the dough springs back when you poke it
  6. The dough now needs to rise, so place it in a well floured bowl and cover with cling film and put in a warm place, I use a chair in front of the oven on a low temperature works well
  7. Leave here for an hour until the dough has doubled in size
  8. Now carefully remove the dough and return to your floured surface and knead it gently so all of the air is released
  9. The dough now should be used immediately as it will continue to grow (I learnt this the hard way)
  10. So divide the dough into 4 equal pieces and roll into a ball
  11. One by one roll the dough out into a pizza shape, I find doing this on a lightly floured piece of baking paper in the easiest way
  12. Leave to stand for 20 minutes
  13. Finally you can top them and cook in the oven for 15/20 minutes!
Pizza is Served

Pizza is Served

I used my Homemade Tomato Sauce Recipe minus the vegetables as the sauce when topping my Pizza Dough then added chicken, sweetcorn, green peppers, emmentaler and mozzarella cheese, just how I like it. I am not just saying this to praise myself but it really was the most delicious Pizza I have had in a while, as I said, I am not the biggest fan so it is great to have pizza just how I want it and this really tasted great. It is also super easy to make and kneading dough brings me great pleasure (is that odd?)!

Slow Baked Sweet Potato

This is not a recipe as such, the actual ‘cooking’ involved is minimal but the results you get could not taste better! I used to eat slow baked potatoes from my university canteen all the time and recently had a craving. To make it a little bit more exciting I decided to make Slow Baked Sweet Potato with Cottage Cheese and Salad. Here is how to bake your potato to perfection:

Ingredients (For One)

  • 1 Sweet Potato (around 350g)
  • 100g of Cottage Cheese
  • 200g of Fresh Salad
  • 1tbsp of Oil
Slow Baked Sweet Potato

Slow Baked Sweet Potato


  1. Preheat the oven to 150C
  2. Wash the sweet potato in warm water
  3. Pat dry and poke with a fork several times
  4. Then brush with the oil and wrap in foil
  5. Place in the preheated oven and leave for 4 hours
  6. Once slow baked remove from the oven and cut down the middle
  7. Fill with the cottage cheese and serve with salad

Simplicity at its best!  Delicious and low calorie I am not sure there is a better meal on my weekly shopping list than this Slow Baked Sweet Potato at the moment!

What are your favourite simple meals?