Watermelon G&Ts!

This watermelon gin and tonic cocktail is so refreshing and so easy to make and is the perfect summer sundowner!

Watermelon Gin and Tonic - 1

You will need:

  • 2 oz of good quality gin
  • Tonic water
  • A handful of chopped watermelon
  • A couple of limes
  • Sprig of mint

To make:

  1. Remove the watermelon seeds and puree the fruit. Pour the puree through a sieve to remove any large pieces.
  2. Add the gin and 1/4 cup of the watermelon juice over some ice in a tall glass.
  3. Squeeze the juice of half a lime and leave the limes inside the drink for garnish.
  4. Top up the drink with tonic and garnish with a sprig of mint.

Watermelon Gin and Tonic - 2

The perfect twist to an old classic! I can’t wait to make these at my next summer BBQ.

Steph xo




Easy Peasy Guacamole

In the summer time there is nothing better than a big bowl of guacamole! It goes great as a side at a BBQ,  makes a delicious topping on tacos and we all know it goes great on toast for lunch. Not only is guacamole so easy to make, but it is a big hit with friends and family too!

This recipe makes quite a large bowl of guacamole, as I firmly believe you can never have too much!

Quick and Easy Guacamole - 2

 You will need:

  • 4 ripe avocados
  • 3 shallots or half a red onion
  • 2 gloves of garlic
  • 2 tablesoons of good quality olive oil
  • A large handful of cherry tomatoes or 1 large tomato
  • 1 teaspoon of hot sauce
  • 1 teaspoon of Tabasco sauce
  • 1 lime
  • Salt and pepper

 To make: 

Peel and de-stone the avocados and place the green flesh in a big bowl. Using a potato masher or a fork mash the avocados, making sure to leave it a bit chunky in texture.

Quick and Easy Guacamole - 3

Chop the shallots, garlic and tomatoes and combine them with the mashed avocado.

Quick and Easy Guacamole - 4

Add in the juice from one lime, along with the olive oil.

Quick and Easy Guacamole - 6

Next, add in the Tabasco, hot sauce and some salt and pepper to taste.

Quick and Easy Guacamole - 7

Give is all a big stir, and you are done!

Easy peasy!

Quick and Easy Guacamole - 8

Serve straight away with some tortilla chips or pop the guacamole in the fridge tightly covered in cling film to serve later. Your friends and family with thank you!

Do you have any favourite summer time recipes?

Steph xo

Brilliant Gluten Free Chocolate Chip Banana Bread

Bananas are one of my most frequently bought fruits. They make a great addition to a bowl of yogurt and they go amazingly well with peanut butter and toast. Not soon after I bring them home from the grocery store, however, they start getting covered in brown spots and my love for eating them wanes.

As I don’t enjoy eating over ripe bananas and don’t like to throw them out, I have a couple of recipes to help use them up, including this one – chocolate chip banana bread.

This recipe is so quick and easy. In no time those over ripe bananas are transformed into something indulgent, chocolatey and delicious!

Banana Bread Chocolate Ingredients

You will need:

  • 1cup of melted butter
  • 1/3 cup of caster sugar
  • 1/2 cup of brown sugar
  • 2 large eggs organic free range eggs
  • 2 to 3 over ripe bananas
  • 1 cup gluten free self raising flour, I like this one from Doves Farm
  • 1 cup of gluten free oats
  • teaspoon vanilla
  • 1 teaspoon baking soda
  • 100 gram dark chocolate bar or 1 cup of dark chocolate chips

To make:

Preheat your oven to 175C/350ºF.

Melt the butter in the microwave and cream it together with both the sugars until you have a nice smooth texture.

Banana Bread Make

Banana Bread

Banana Bread 02

Next, add your eggs and vanilla to your butter sugar mixture.
Banana Bread Eggs

Mash up your banana using the back of a fork. If you bananas are nice and ripe this should be very easy! Don’t worry if you have a few lumps.

Pour the wet ingredients in with the mashed bananas and mix thoroughly.

Banana Bread 04

In another bowl sift together gluten free flour and baking soda, and pour in the gluten free oats.

Banana Bread 05

Add the wet ingredients to the dry ones and give it all a good mix so it is well combined.

If you have a chocolate bar, rather than chocolate chips, chop the bar into small pieces.

Chopped Chocolate

Befor pouring the dark chocolate in with the rest of the batter.Mix gently.

Banana Bread Str

Butter your loaf tin and pour in the batter mixture.

Banana Bread Before

Pop the tin into the preheated oven and bake for 35-40 min or until the loaf is golden brown on top. You know when the loaf is done when you prick it in the middle with a toothpick and it comes out clean.

Banana Bread After

Slice up the loaf and pour yourself a nice cup of tea!


The perfect afternoon pick me up!

Steph xo

Decadent Flourless Chocolate Cake

I had a dinner party to go to at the weekend and I wanted to bring my friends something special for us to have for dessert. This flourless chocolate cake is one of my favourites, it is rich and indulgent, so it felt like the perfect recipe to make for the occasion.

This cake is a chocolate lovers dream and it is also naturally gluten free, meaning there is no compromise on taste.

Just try not to think of all the calories!


You will need:

  • 1 cup of caster sugar
  • 1 cup of unsalted butter
  • 1 1/2 cup of dark chocolate chips or two 100g dark chocolate bars
  • 6 free range organic eggs
  • 1/2 cup of cocoa powder
  • 2 tablespoons of strong coffee
  • Mint leaves
  • 1 cup of mixed berries
  • 1 1/2 cup of double cream
  • Pinch of salt

To make:

Preheat your oven to 160C/320F.

Place a heatproof bowl over a pot of simmering water to melt the butter and chocolate together.


Make sure to stir occasionally so nothing burns. Eventually you will end up with a smooth shiny mixture.


Remove the bowl from the heat and stir in the coffee. Feel free to add extra if you want to boost the flavour.


Carefully separate the egg whites and yolks between two large bowls.


Take the egg whites and whisk until soft peaks form. This normally takes a minute or two and then set them aside.


Add the caster sugar to the egg yolks and beat for five minutes or until the mixture turns pale in colour.


Add in the cocoa powder to the egg yolk mixture along with a pinch of sea salt. Combine gently.


Next, stir together the two chocolate mixtures and then fold in the egg whites until the mixture is nice and smooth.

Transfer the batter to a round tin that has been greased with butter. Bake for around 45 minutes and an inserted skewer comes out clean.



While the cake is cooling whisk the double cream until it forms soft peaks.


Using a knife cover the cooled cake with whipped cream.


Add berries and mint leaves for decoration.


A beautiful treat everyone will love!


Make sure to save some for your friends and family!

Steph xo




Mum’s Oatmeal and Coconut Bars

Nothing tastes more like home than Mum’s Oatmeal and Coconut bars. She has been making these for as long as I can remember. They make a great afternoon snack or breakfast. They are full of delicious healthy ingredients to keep you going all day long!


You will need:

  • 2 cups of gluten free oats
  • 1 cup of gluten free flour self raising flour
  • 1 cup of dark brown sugar
  • 1 cup dark chocolate chips
  • 1 cup desiccated coconut
  • 1/4 cup of seeds
  • 1/4 dried fruit, I used cranberries and apricots
  • 1/4 cup of chopped nuts
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 2/3 cups of melted butter
  • 2 large organic eggs
  • 1/2 teaspoon of vanilla

To make:

Preheat your oven to 350F/180C.

Toss all the dry ingredients into a large bowl.


No particular order needed, just get everything in there and give it a big stir.

In a separate bowl mix together you eggs and melted butter.Then add the vanilla and mix well.


Mix the wet ingredients into the dry.



Line a 9 inch baking tray with parchment paper.


Pour in the batter and use a spoon to pat it out evenly.

Bake in the oven for 25 min or until the top is golden brown.


Allow to cool and cut into squares.


Bon appetit!

Steph xo

Gluten Free Blueberry & Banana Muffins

This recipe is one I make very frequently! They are a perfect afternoon snack  with a cup of tea when I need a bit of a pick me up. They also freeze really well, so nothing goes to waste if you end up making too many. Just grab one out of the freezer in the morning and by lunch time they are defrosted and ready to eat!

I make my muffins gluten free flour, as I am gluten intolerant, but these work just as well with gluten-full flour.


You will need:

  • 1cup of melted salted butter
  • 1/2 cup of caster sugar
  • 1/2 cup of brown sugar
  • 2 large eggs
  • 2 to 3 over ripe bananas
  • 1 cup gluten free self raising flour, I like this one from Doves Farm
  • 1 cup of gluten free oats
  • 1 teaspoon baking soda
  • 1teaspoon vanilla
  • 1 cup of blueberries

To make:

Preheat your oven to 175C/350ºF.

Melt your butter in the microwave and cream it together with both the sugars until you have a nice smooth texture.


Mash up your banana using the back of a fork. If you bananas are nice and ripe this should be very easy! Don’t worry if you have a few lumps.



Next, add your eggs and vanilla to your butter sugar mixture.


Followed by the mashed bananas and give all the wet ingredients a big stir!


In another bowl, sift together gluten free flour and baking soda and pour in the gluten free oats.


Add the wet ingredients to the dry ones and give it all a good mix so it is well combined.

Pour in the blueberries and mix gently.



Line your muffin tray with your muffin cups and start adding your mixture. A couple of tablespoons of mixture will do for each muffin.

Try and make sure the blueberries are evenly distributed so everyone gets a taste!


Pop is all in the oven and bake for 15-20 min or until golden brown on top. You know when the muffins are ready when a tooth pick comes out clear. If you can resist let them cool in the muffin tin.


Pour yourself a nice cup of tea and a friend to enjoy!


Bon Appetit!

Steph xo

Butternut Squash Risotto

There is no better combination than butternut squash and sage. I love to make this butternut squash risotto recipe for dinner in the colder months as it is the perfect comfort food – it is so warm, filling and delicious!


 You will need:

  • 1 large or medium butternut squash
  • 1 garlic clove
  • 2 tbsp olive oil,
  • A big handful of sage leaves
  • 2 to 3 shallots or one large white onion
  • 400g/14oz arborio or other Italian risotto rice
  • 1 glass of white wine
  • 1 litre/1¾ pint hot chicken or vegetable stock
  • A good handful of freshly grated parmesan cheese plus extra to serve
  • Salt and pepper

To make:

Preheat your oven to 200C/400F.

Dice up the whole butternut squash into one inch cubes making sure to remove the seeds and skin as you go along. If you are feeling lazy a lot of supermarkets will actually do pre-cut butternut squash, which will save you the trouble of having to cut up the squash yourself. Once the squash is diced place it in a roasting tray.


Sprinkle the squash with olive oil, salt and pepper, and  lots of chopped sage leaves. Give the squash a good stir.


While the butternut squash is roasting, heat up a glug of olive oil in a frying pan. Add some finely chopped shallots or white onion along with some garlic.

Once the shallots or onion have been softened and turned translucent in colour add in the rice and give the mixture a good stir until the grains are coated in the onion mixture. Pour in the wine and stir the rice until it fully soaks up the liquid.

Over the next 20 min slowly add in the hot stock in small doses, around a cup at at a time, so it has time to cooks into the rice. Remember to keep stirring as you go along. You will know when the rice is done because the stock will be absorbed and the rice will be soft but still have a bit of bite.


Your butternut squash should now be ready and be smelling amazing after around 35 min in the oven! The squash will be golden in colour and nice and soft on the inside.  Transfer the squash to a bowl and use the back of a fork to smash up the squash until a thick paste is made- this doesn’t have to be perfect some chucks leftover is okay.


Next, mix the squash in with the risotto rice with a handful of parmesan and watch as the bland risotto rice is transformed into golden deliciousness.

If you can wait to dig in cover the pan with a lid for a couple of minutes to give the risotto some time to rest, this will create a creamier texture.

To serve grab a friend, a delicious bottle of white wine and some extra Parmesan shavings!


Bon Appetit!

Steph xo