How to Cook: Lemon, Parsley and Paprika Cod Fillet

I have a confession to make…when it comes to fish I am pretty much at a loss.

I know how to create your standard breadcrumb cod and your creamy tuna pasta bake but when it comes to more adventurous flavours I panic.

So at the start of the month I made a promise to myself to incorporate more fish into my diet. Why? Because fish is a great source of protein and is filled with omega-3, fatty acids and vitamins which makes it great brain food!

Last week armed with some fresh cod fillets (my favourite) and an idea, I stumbled across this recipe by Taste of Home.

It is such a simple recipe and with a couple of tweaks, I added it to my weekly menu, excited in the new food addition.

When cooked, the fish is delicate and flavoursome. I would recommend serving with salad or rice.

Let me know in the comments what you think! And don’t forget to take a snap and send it to me on Instagram, Facebook or Twitter!

Cod fillet with salad

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How to Cook: Mexican Rice ft Shakshouka

There are two staple items in my cupboards which are cheap to buy and can be added together to create a plethora of dishes. These items are a tin of tomatoes and a tin of baked beans! Unbelievable..I know!

They are two items that I cannot live without and on occassion I like to experiment with them. This time round, I opted to try a Shakshuka (or Mexican Rice as some call it).

Shakshouka originated Yemen and is a classic North African/Middle Eastern dish. It’s a personal favourite of mine as it allows me to add any leftover vegetables I may have and still tastes great! The traditional version uses tomatoes, onions and spices as a base.

Mine however, uses tomatoes and beans. If you don’t fancy baked beans, an added optional would be kidney beans which you would add at stage 3 with or in replacement of the baked beans.

Let me know in the comments what you think! And don’t forget to take a snap and send it to me on Instagram, Facebook or Twitter!

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How to Cook: Lentil Bolognese

This simple Lentil Bolognese recipe has fast become my favourite to cook and eat. It’s light, flavoursome, and just simply delicious. I could eat barrels of the stuff if I allowed myself!

It only takes 20 minutes to prepare and cook so it’s perfect for that mid-week slump. And tastes delicious even when it comes straight from the freezer!

I would highly recommend adding the spaghetti with about 1/4 cup of the spaghetti water to the dish for the remaining 5 minutes because it is that which will help give the flavour that extra boost.

Trust me you’re going to become obsessed with this one.


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How to Cook: Beef Cacciatore

Leftover passata and cream cheese? Fear not, I have a great recipe for you to try out. This beef cacciatore is so versatile, if haven’t got any beef (or don’t like it) then simply change the recipe to chicken and it works just as well (if not better!) You can also add whatever vegetables your heart desires, I opted for a casserole mix as this was pretty cheap in Iceland and worked really well with the creaminess of the sauce.

I prefer to pair this recipe with some rice but it will work well with anything. This time round I attempted egg friend rice, which was…well…interesting. Suffice to say, for my first attempt, it didn’t go quite to plan but it still tasted delicious!


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How to Cook: Aubergine Parmigiana

With Maddie off in Liverpool, I decided to cook myself a few dinner treats. These all consisted around Italian food because let’s face it, it’s the best food money can buy. And I’ve been obsessed with Italian cuisine since my multiple Toni Macaroni visits (somewhere I’d definitely recommend if you ever find yourself in the Scottish regions – they offer big plates at small prices and are simply divine).

Now, you may be thinking that these treats cost me an arm and a leg but fear not, they still come under that £5 mark! And they don’t cost you a well balanced-meal because they are full to the brim with vegetable goodness!Aubergin_Parmigiana

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How to Cook: Mushroom Alfredo

I adore Italian food. One of the main reasons why I want to travel to Italy (apart from the art) is the food. All I want to do is spend my days in the sun, eating and drinking whatever the Italian culture has to offer. But considering I can’t yet afford such travel expenses, I’ve decided to bring Italy to me and produce a low calorie (and budget) take on the classic Fettuccine Alfredo.


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How to Bake: Eggless Pancakes

I love pancakes! They are a versatile and easy snack ,or breakfast, when you feel like treating yourself after a hard week.. However, sometimes the sugar content makes me feel very guilty, especially if I’ve “treated” myself a lot during the week. But this little recipe is a healthier alternative, only using 1 teaspoon of sugar, it gives all the flavour of a regular pancake without the diabetes! Hallelujah!


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How to Cook: Shepherds Pie

Shepherds Pie is the ultimate casserole; only requiring a few cheap ingredients which can be either be left in a slow cooker all day, or cooked for 20 minutes in a pan. I must admit it is one of my home favourites. Add a French baguette, some green beans and a few mushrooms, and you’ve got yourself a hearty meal the whole family will enjoy.

Serves: 6-8 people

Suitable for freezing.


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How to Bake: Vegan Cookies

If you haven’t noticed by now, I’m a little bit addicted to cookies, hence the multitude of cookie recipes that have appeared over the year on the blog. However, as a student I need to think of inventive ways to get round our lack of food in the cupboard. This is usually a lack of perishable goods such as eggs and fresh produce. So when the sugar cravings hit and I have none of the ingredients I need, I turn to the vegan alternatives, and I must say these satisfied a whole lot of sugar cravings!


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How to Cook: Tomato Chicken Cous Cous

For this recipe, I decided to do a bit more experimenting. We’ve had about 10,000g of cous cous sitting in our cupboard for a year now and I thought it was about time to get rid.


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