Cheese and Bacon Muffins

Amazing little bites of cheesy bacony goodness that go great with a chili sauce to dunk in or as a picnic bite


Goes well with a

Chili Con Carne

Spaghetti Bolognese


  • 1 egg
  • 100ml milk
  • 250g mature cheddar cheese, grated
  • 125g self-raising flour
  • 1 tbsp sugar
  • ½ tsp paprika
  • 1 tsp fresh chives (optional), finely chopped
  • 1 tsp herbs (optional), dried
  • 4 rashers of bacon , chopped


Preheat oven 200’C/Gas mark 6

  1. Mix egg and milk in a jug or cup.
  2. Put all the dry ingredients in a bowl and mix.
  3. Add the egg and milk and fold in gently (the mixture is supposed to be lumpy!)
  4. Spoon mixture into a greased muffin tin, or muffin cases in a muffin tin
  5. Bake for 12-15 minutes until firm and golden brown
  6. Once cooked, allow to cool for a couple of minutes and then remove from the tin

Berry Cheesecake

Who doesnt like a great pudding, the only rules are that its sweet and look awsome, This cheesecake uses Hobnobs instead of the traditional Digestives and gives it a unique taste that will take your guests by surprise.

Berry Cheesecake

Other great sweets

Chocolate Orange Cake

Raspberry and White Chocolate Loaf

Mars Bar Cookies


  • 1 packs Hobnob biscuits.
  • 75g Butter.
  • 1Tbsp     Honey.
  • Zest & Juice of half a lemon.
  • Zest & Juice of 2 limes.
  • 1 Punnets Blackberys.
  • 300 g sugar.
  • 2 Tubs Mascapone Cheese.
  • 300ml    Double cream.



  • Crush the Hobnobs into crumbs.
  • Melt the butter and honey in a small saucepan over a low heat. Mix together the biscuit crumbs and melted butter, mixing thoroughly.
  • Press the biscuit crumb mixture into a large, loose-based flan tin, and place in the fridge for an hour.
  • Place the cream cheese in mixing bowl. Add the sugar, zest and juice of half the lemon and lime zest and juice. Mix together thoroughly.
  • Whisk the double cream until soft peaks form. Fold the whisked cream into the cream cheese mixture. ( the stiffer the peaks the firmer your cheesecake will be).
  • Optional: you can add some pureed berries to the mixture at this point or whole berries if you wish.
  • Put the combined mixture into the loose-based flan tin lined with biscuit crumb mixture.
  • Chill overnight in the refrigerator until set.
  • Whizz berries in a blender to make a puree and spread over the top of the cheesecake.

Cheesy Bechemel Sauce

If you are like me then you love cheese, any cheese, weather its a strong blue or mild cheddar, well, ok , not the mild cheddar, but you know what I mean, good tasting cheese with depth to its flavor,

Well how about a cheesy / bechemel, white sauce that you can use as a dip, or its especially good for making Lasagne or with pasta or even one of my favorites just in a cup and swig it like its a cup of soup…… nearly forgot, Cauliflower Cheese

I found this little gem as part of a recipe from Genaro Contaldo, and its perfect, I havnt tweeked it in any way which is rare for me.


Continue reading the recipe here

Spaghetti Carbonara

A warm evening and eating outside is great. Get the family and friends around the table and poor yourself a good beer or a decent drop of plonk and rustle up a good Carbonara and let the memories of a good evening build. or do the same at lunchtime. a good idea is to do a big pot of this as a side at a BBQ.


Full easy recipe here

Basic Muffins

These little muffins are so easy to make you can get the kids to make just need to do the clearing up 🙂

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1 egg

120ml milk

4 tablespoons vegetable oil

200g plain flour

100g caster sugar

2 teaspoons baking powder

1/2 teaspoon salt



Preheat oven to 200 C / Gas 6. Grease muffin tin or use bun paper cases.

Beat egg with a fork. Then stir in milk and oil. Sift flour into a large bowl. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. BATTER SHOULD BE LUMPY. DO NOT OVERMIX.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown.

You could even halve the amount of sugar and add some grated cheddar, these are great

A Cheese Lovers Cookie

Fried Chicken-1-4

If you like cheese then read on, if you don’t then this post wont interest you, Personally I love cheese of every type, well most types, I don’t like those plasticy squares they put on burgers, and that’s not really cheese anyway, But i’m getting a little off topic.

cheese biscuits are good for eating with cheese, but how about a biscuit that has all the cheesey taste already there, These fit the bill perfectly

These little cookies are so moreish you will wish you made double the amount. A cheese lovers snacking biscuit with a nice peppery/mustardy afterglow.

Fried Chicken-3

Everytime I make these I regret not making more and especially if the family are around, they dont even have time to cool before they are devoured


100g cold Butter.

100g Plain Flour.

Pinch Salt.

Pinch Cayenne Pepper.

1 tsp Mustard Powder.

50g Cheddar.

50g Parmesan Cheese.

1 Beaten Egg.


Preheat the oven to 180C/350F/Gas 4.

Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short bursts, as you notice the mixture coming together – it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.

Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish – anything between 3-5 cm depending on the occasion. Lay them out on a greased baking tray about 2 cm apart – it may take two lots of baking to use up the entire mixture.

Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated Parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown color; the superb smell will also inform you that they are ready.

Fried Chicken-1-3

as a finishing touch you can add a single small leaf of parsley to the top of each cookie immediately after brushing with the egg

Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.

Fried Chicken-2

Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen!

Cheesy Chicken wings


Just imagine a nice hot summers day, (you may have to use your imagination a bit.)But with the BBQ set to Indirect heat and a nice cold beer in your hand tending the coals while the  friends and family are enjoying the company. This is what summer BBQing is all about.

These wings are very sticky, Cheesy and spicy and can be substituted with chicken breasts or thighs. or any cut of chicken really, Just make sure you have plenty of napkins or paper towels to hand.

Lets face it, anything with chicken is gonna taste good and anything with cheese is gonna taste good , so by definition cheesy chicken wings are gonna taste awsome, and they sure do


A smoke bomb with wood chips and Rosemary leaves in that has been soaked in water for at least 30 minutes. I use an old tin with holes in the lid. although a tin foil packet works just as well

2 Good Glugs of Olive Oil

2 Tbsp Soy Sauce

1 Tbsp Hosin Sauce

1 Tbsp Cajun Spice rub

12 Chicken Wings

2-3 Hand fulls of Grated Mature Cheddar


  • Set your Kettle Type BBQ for indirect cooking.
  • Mix all ingredients except for the wings and cheese in a bowl to make a marinade.
  • Add the wings to the marinade and cover in the fridge for at least an hour. (overnight is better)
  • lay the chicken wings on the BBQ so that there are no gaps between them but spread out enough to make maximum surface area but away from the hot coals and put the lid on for 1 hour, and place the smoke bomb directly over  the coals.


  • Remove the lid and repaint the wings with the remainder of the marinade, and recover with the lid for a further 30 minutes.
  • Remove the lid and scatter the grated cheese evenly over the wings and replace the lid for a further 10 minutes till the cheese has melted
  • Serve


Smoked Salmon in Caraway Seed Crepes

I fancied something different to my normal lunches this weekend and someone had mentioned those crispy pancakes from Findus from back in the day, and that got me thinking about savory crepes so started looking for recipes on the web

I found a recipe and tweaked it a little to match what I had in the cupboard and gave it a go, WOW, spectacular results that have put this way up towards the top of my lunch and snack recipes list.

If you like cheesey things then these are well worth a go, but dont just stop at what Ive written down, you can swap out the salmon for Smoked bacon, or just some onion or any combo of them all. The important thing is to have fun while you make them and enjoy them while you devour them.


Crêpe batter:

125 g  flour.

½ teaspoon salt.

little freshly ground black pepper.

2 medium eggs.

2 level teaspoons caraway seeds.

300 ml (scant 1¼ cups ) semi skimmed milk.

2 tablespoons vegetable oil.

Vegetable oil for frying.



1 shallot chopped finely.

125 g (4 ounces) cooked smoked Salmon, flaked.

3 tablespoons soft cream cheese, (Philadelphia, or Mascapony).

2 level tablespoons fresh chopped dill.

A little salt.

2 good pinches cayenne pepper.


  1. Make the crêpe batter, put the flour, salt, pepper and caraway seeds into a bowl. Make a well in the center adding the eggs and the milk and vegetable should have the consistency of un-whipped cream. Whisk until smooth. and leave for 1-2 hours
  2. Make the filling, heat the oil in the saucepan, add the shallot and fry for just a minute or two without coloring.
  3. Add all the remaining ingredients and over a low heat stir until the cream cheese has melted down to bind everything together. Taste and adjust the seasoning. Cover and keep warm.
  4. To cook the crêpes, wipe the surface of the pan with a little oil and heat over a medium to high heat (not full heat).
  5. When hot add a ladle of batter to the centre of the pan, swirling it so that it spreads to the edges of the pan. Cook until bubbles are visible beneath the surface. Turn the crêpe over and cook the other side until it is pale golden brown.
  6. Slide the crêpe from the pan to a warmed plate. Stack as they are cooked, they will not stick together and cover loosely with a piece of aluminium foil to keep them warm.
  7. To serve: Put a heaped tablespoon of the filling in the middle of the crêpe, Fold in half starting nearest to you and fold away from you creating a semi circle and gently flatten the middle to around 10-20mm deep.Fold the points in by 1/3rd and roll over away from you to give a neat parcel and put to one side while you do the rest.
  8.  For serving, heat 1 tablespoon vegetable oil on the crêpe pan. When hot add the filled crêpes and fry until they are crisp and evenly browned all over.