Granola Made Easy

Nom, nom, nom.



* 240 grams of oats

* 3 tablespoons of soft brown sugar

* 1/2 teaspoon of ground cinnamon

* Pinch of salt

* 2.6 ounces of runny honey

* 2 ounces of Olive oil.  Or sunflower oil {I only ever cook with Olive oil}

* 1/2  teaspoon of {good quality} vanilla essence



* Turn the oven onto 150c/ 300F

* Mix together the oats,  sugar, cinnamon and salt.   If you wanted to add any nuts or seeds, you can do so here : )

* In a separate bowl, or jug, mix to get her the honey, oil and vanilla essence

* Add the honey mixture to the oats and ensure they are all covered.  You may need to get your hands stuck in there!

 * Bake in the oven until the oats are golden.  This takes approximately 15- 20 minutes.

* Leave to cool and store in an air tight container.  This lasts for up to 5 days.

*  Serve with cold milk



Now all I need to do is store it in the non cereal cupboard, so that it doesn’t get eaten in one day.  Because Mr 29 sure does love my granola.


Easy Peasy Gingerbread Biscuit Shapes


Gingerbread Men, or in this instance, Christmas Shapes, are made once a year in this house. Right now, at Christmas. The reason being, as much as I love to bake, flour on the work surfaces {and the floors} kinda freaks me out.

You will need

350 grams plain flour

100 grams butter

175 grams soft brown sugar

1-2 teaspoons of ground ginger

4 tablespoons of golden syrup

1 egg

What to do

* Mix EVERYTHING together.  I use a food processor. I said this was easy, non?

* Once a dough has been formed, take out from the food processor

* Sprinkle flour on the work surface

* Roll out the dough using your rolling pin.  Aim for a thickness of no more than 4-5 mm

* Cut your shapes

* line up on a pre greased flat baking tin

* Cook for 15 minutes

* Leave to cool

* Decorate, Thing 2 style, using food colouring pens



American Style Pancakes

In the 29 year old household, we alternate our weekend breakfasts with pancakes or a cooked version {either a bacon/ sausage/egg rolls or a classic English breakfast, with all the works}.

I LOVE pancakes, and every pancake day pay homeage to a filling I had in ‘My Old Dutch’, a creperie in Chelsea, my Ma took me when I was younger- Ice cream, bannana and syrup. YUM Bubble Gum. I have a VERY sweet tooth.

This is our every alternate week pancake staple recipe- courtesy to the rather yummy Nigella.


  • I tablespoon baking powder
  • 1 pinch of salt
  • 1 teaspoon white sugar
  • 2 large {beaten} eggs
  • 30 grams of butter {melted and cooled}
  • 300ml milk
  • 225 grams plain flour
  • Butter for frying {I use olive oil}
  1. Put all of the ingredients into a blender and blitz for approx 2-3 minutes.
  2. Heat the frying pan.  Now this is where I cheat.  I use 2 frying pans. A smaller one measuring 5 cm {I use this to assume the pancake shape} and a larger standard size pan {which I use when I cook the other side of the shaped pancake!}
  3. When frying the batter, once the upperside of the pancake is bubbling, this generally means it is cooked and can be flipped over. This is when I move it to the larger pan, and cook it for about a minute.
  4. I get between 12 and 16 pancakes, depending on the thickness of the pancakes. Choose your toppings and eat.


Tomato sauce {for pasta and pizza and meatballs}

I have made this sauce for many years, going back to when Thing 2 was still small, but I can’t remeber where I got the recipe from.  It was probably Jamie or Nigella {since they’re my 2 favourite ‘telly’ cooks!} but I unfortunately left many of my cookery books in Oz.

I make this and use this sauce A LOT.  It can be kept in the fridge in an air tight container for up to a week and can also be frozen.  We use it with homemade meatballs, and as a base for pizza.  And when I’m really lazy, just simply with pasta.

Olive oil

3 tins of whole tomatoes ‘good quality’ (either branded tins or finest ones in the supermarket- normal supermarket tins, as I have discovered, can make this quite watery}

4 garlic cloves

Fresh Basil (approx 4-5 leaves) and cut into slices

1)  Warm olive oil in a pan and add the garlic, allow the garlic to colour but do not let it burn!

2)  Add tomatoes and basil.

3) Use the back of a wooden spoon to squeeze the juice out of the tomatoes.

4) when it comes to the boil, remove from heat.

5) use a straining sieve and pour the tomatoes.  Use the spoon to capture the sauce on the under side of the sieve. Discard the pulp in the sieve.

6) Return the sauce to the pan and season with salt and pepper.

7) ready to serve 0r cool to store as advised above.