Thumbprint Biscuits

This is such a simple recipe, and perfect for kiddies to make.  Try your hand at this frugal, and exceedingly yummy recipe.  All in all, I think it cost approximately 45p to make 12 biscuits…



50g butter – softened
75g caster sugar
1 egg yolk
1 cap vanilla essence
100g plain flour
Jam / Nutella / Lemon Curd
1. Preheat the oven to 180°C, and line your baking tray with greaseproof paper.
2. Using the back of a large, wooden spoon, cream the butter in a large bowl, then add the sugar. Continue to cream together.
3. Add the egg yolk, and vanilla essence, and continue stirring with the wooden spoon.
4. Add the flour, part by part, and combine thoroughly. When it becomes difficult to mix, get your hands in there to form a dough ball.
5. “Pinch an inch”, and roll in to ball shapes. Place on the lined baking tray.
6. Use your thumb, and press down in the middle of each ball, creating a well.
7. Add a teaspoon full of your jam (or Nutella / lemon curd), ensuring that the mixture doesn’t overflow too much.
8. Bake in the oven for 15-20 minutes, or until golden brown.
9. Remove from the oven, and allow to cool on the baking tray for approximately 5 minutes or so, before placing them on a cooling wire rack.
10. Enjoy!!

Coffee Cup Quiche

I can’t take the credit for the recipe I’m about to divulge to you.  I read this, and I just couldn’t keep it a secret – I had to share it!  I’ve not tried this yet, but it’s definitely one that is on my list for in the next couple of days or so.  And, as long as you have the right ingredients in your cupboard / fridge, then this is one of the yummiest looking (and more than likely tasting) and quickest dinners to make.


1 large egg

1 and a half tbsp milk

Salt (to taste)

Ground black pepper (to taste)

1/4 bagel (or similar amount of French bread, etc.)

2 tsp cream cheese (mmm…  Philadelphia…)

Sliced ham or prosciutto

Fresh thyme leaves or freshly chopped chives

Dijon mustard (optional)


  1. Beat the egg and milk together using a fork in a coffee mug.  Add the salt & pepper to your liking.
  2. Tear the bagel / bread into coin sized pieces and stir in to the egg mixture.
  3. Add the cream cheese to the mixture.
  4. Tear or cut the ham into small pieces, and stir all together thoroughly.
  5. Sprinkle with thyme or freshly chopped chives.
  6. Microwave on full power until done (approximately 1 minute, 10 seconds).
  7. Garnish with mustard and fresh thyme or chives.


Want to see the original recipe? Click here!

‘In the Apple’ Apple Pies

A very easy recipe when you just can’t get the knack of making a full pie…  I always have a problem of trying to get the top to meld thoroughly with the base.


6 granny smith apples

4oz plain flour

1 oz butter

3oz caster sugar

1 egg

1 tbsp brown sugar

1tsp cinnamon / mixed sweet spice


  • Cut off the top of 4 apples off and discard.
  • Remove the inside of each apple with a spoon very carefully, as to not puncture the peel.
  • Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the four apples you are baking.
  • Mix sliced apples with 2oz of the caster sugar and the brown sugar and cinnamon in a bowl. If you prefer more or less cinnamon and sugar, make adjustments as desired.
  • To prepare the pastry, crumb the butter and flour together in a bowl by hand.
  • Add the remainder of the caster sugar (1oz).
  • Mix in the egg and a little drop of milk to form a dough.
  • Roll out and cut into 1/4 inch strips. (You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.)
  • Scoop sliced apples into hollow apples.
  • Cover the top of the apple in a lattice pattern with pie crust strips.
  • Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.
  • Cover with foil and bake for 20-25 minutes.
  • Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.


Homemade Country Vegetable Soup

I’ve had some mixed vegetables in the fridge for quite some time, not knowing what to do with half of them.  I’ve never eaten a parsnip, let alone use one for cooking, but all the veg was going off, and so I thought it was about time that they get used.


1l vegetable stock

4-5 carrots

1 medium sized onion

1 parsnip

1/2 swede

4-5 medium sized potatoes

Some of your favourite herbs


1.  Mix your vegetable stock together in a large pan.  I used 2 veg OXO cubes and 1 litre of water.  Bring to the boil.

2.  Whilst waiting for the stock to boil, prepare your veg.  Peel and dice all your vegetables into approx 1/2 inch cubes.

3.  When the stock is boiling, add the prepared veg.

4.  Bring back to the boil, and then turn the heat down to a simmer.

5.  Allow the stock & cubed veg to simmer for 20-30 minutes.  When you are able to insert a sharp knife easily into some of the cubes, you’re ready for the next part…

6.  Remove from the heat completely.  If you are going to add some of your favourite herbs, now is the time to do it.

7.  Using a hand-held blender (or any alternative you have), blitz away the veg until it becomes really thick and creamy looking.

8.  Ta-da!  You’re done.  For serving, I just put some in a bowl and wolfed the whole lot down, but for that added extra, why not garnish with a small sprig of parsley?

**Once completely cooled down, if you are not going to eat any more within the next two days, you can pour the soup into an airtight sealable freezer bag.  This will keep nicely for up to 3 months…  Just ensure that you reheat the soup until it is piping hot.