Apple and Oatmeal Cookies!

As my Nan’s on a diet and refuses to eat anything sweet so I decided to make these healthier option, Apple and Oatmeal cookies! Everyone was surprised at these, we weren’t expecting them to be so nice! This is the easiest cookie recipe I’ve found so don’t worry!

You will need:

  • 1 apple, cored and chopped into small bits.
  • 175g oats
  • 120g plain flour
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp bicarbonate of soda (BoS)
  • 1/4 tsp salt
  • 115g soft unsalted butter
  • 100g soft light brown sugar
  • 50g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract


1. Mix together the flour, cinnamon, nutmeg, BoS and salt in a bowl.

2. In another bowl, beat together the butter, brown sugar and granulated sugar until smooth. Add in the egg and vanilla and beat well. Pre-heat oven the gas mark 4. Line the base of a baking tray with grease proof paper.

3. Gradually add the flour mixture to the egg one and mix just until they have been mix together, add in the apple and oats and mix well. Put in the fridge for 30 minutes.

4. Roll the mixture into small balls (about 1 tbsp worth of dough) and squash down on the baking tray. Bake for 12 – 15 minutes. Enjoy!

Apple & Oatmeal Cookies
So moist with all the apple chunks

Tasty Homemade Lasagna

Ingredients :-

750g lean minced beef

1 medium / large onion finely chopped

2 garlic cloves crushed or 1 teaspoon garlic paste

2 400g tins Napolina chopped tomato’s

1 190g jar sun dried tomato paste

2 tablespoons tomato puree

200ml or 1 cup of water

2 tablespoons sugar

1 tablespoon salt

1 tablespoon dried parsley

1 and ½ teaspoons dried basil

1 teaspoon Italian seasoning

¼ teaspoon ground black pepper

175g grated cheddar cheese

175g grated red Leicester cheese

500ml cheese sauce (Bisto)

12 Napolina egg pasta lasagne sheets

2 tablespoons olive oil


Place 2 tablespoon of olive oil into a large saucepan and Cook the minced beef, onion and garlic until well browned, stir in the tinned tomatoes, tomato paste, tomato puree and water. Next add the sugar, salt, basil, Italian seasoning, pepper and half of the parsley, stir well bring to the boil then reduce the heat and simmer for 90 minutes stirring occasionally.

Next bring a large pan of slightly salted water to the boil and then add the pasta sheets, the recipe states 12 sheets, that is because this is how many it takes to do 4 layers of pasta in the size of dish that we use (270mm x 215 mm), you may adjust this number to suit whatever size of dish you are using. Boil the pasta for 8 to 10 minutes then rinse in cold water.

Mix 500ml of cheese sauce, we use Bisto but any brand will do, you may even make your own if that is what you prefer, just don’t make it to thin it needs to be reasonably thick, to this add the other half of the parsley.

Once everything is prepared take your oven dish and start by putting in a thin layer of the mince mixture, then a layer of pasta followed by more mince, and another pasta layer, cover this with half of the cheese sauce mix and sprinkle in half of the grated cheese, on top of this place another thin layer of mince then pasta, then a final layer of mince followed by a final layer of pasta and top off with the remaining cheese sauce and grated cheese.

Cover with foil and place in a pre-heated oven 190*c gas mark 5 and cook for 30 minutes, remove the foil and cook for a further 30 minutes until golden brown. Remove from oven allow to cool for a few minutes serve and enjoy.

Homemade Lasagna Recipe Homemade Lasagna Recipe

Spaghetti Bolognese

I’ve wanted to make spaghetti for a while. I got the idea from one of my favourite video game characters and have wanted to make it since. I found a recipe and wanted to make it myself but Grandad had to show me the safe way to chop an onion and grate the carrots and not my fingers. Not an easy recipe but well worth it!

You will need:

  • 500g beef mince
  • 2 tbsp olive oil
  • 1 diced onion
  • 150g grated carrots
  • salt and pepper to taste
  • 800g tinned chopped tomatoes
  • 400ml beef stock
  • 400g spaghetti
  • 2 tsp garlic puree


1. Heat a saucepan over a low heat and add 1 tbsp olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook until brown and there are no pink bits visible. Transfer meat to bowl along with any juices.

2. Add the other tbsp olive oil in the same pan as the meat was previously cooked in and add the diced onions and a pinch of salt. Fry slowly for 5 minutes or until soft and going translucent. Add the garlic and stir well, cook for another 1-2 minutes.

3. Add the carrot and beef mince (juices included) to the onion mix and mix well.

4. Add the tomatoes and mix, add the beef stock and stir. Bring to a simmer and stir enough so it doesn’t stick. Do this for 45 minutes, continuously checking on it every few minutes and stirring.

5. When ready, cook the spaghetti according to packet. We cooked ours for 10 minutes in slightly salted boiling water.

6. Serve however you want. You can drain and mix into the bolognese or drain and lay in a ring on a plate and put some bolognese in the middle like we did!


Sticky Toffee Pudding!

As requested, Sticky Toffee Pudding! We all like Sticky Toffee Pudding, so when we saw the comment suggesting it we made it the same day. I failed at it the first time as I was only just starting off, but that was a stupid mistake on my part, but the result was well worth it .Overall a easy(ish) recipe. Here’s the recipe!

You will need:

  • 190g plain flour
  • 1 1/2 tsp baking powder
  • 120g brown sugar
  • 1 pinch salt
  • 120ml milk
  • 2 eggs
  • 85g melted butter
  • 2 tsp vanilla extract

For the toffee sauce:

  • 120g butter
  • 200g brown sugar
  • 250ml double cream


1. Mix together the flour, salt and baking powder. Add the sugar and stir well.

2. In a separate bowl, put the milk, eggs, melted butter and vanilla extract and beat until a light froth forms on top.

3. Add the milky mixture to the flour mixture and stir well until smooth. Preheat oven to gas mark 3/ 170*C/320*F.

4. Grease a pudding bowl generously. Pour the mixture into the bowl and bake for 20-30 minutes or untill top is VERY firm and skewer come out clean(Mine took over an hour…).

1. For the sauce: In a saucepan, put in the butter, sugar and double cream. Bring to a simmer and stir until thick, Dark brown and smooth. It should look like syrup. Let stand for 10 minutes before pouring over.

2. Take out the pudding and flop onto a plate and, fingers crossed, it should hopefully come out whole. Pour the sauce over the pudding or however you like it! 😀

Sticky Toffee Pudding