All posts by Elly

Recipe: Rice Krispie Squares

Rice Krispie Squares
Rice Krispie Squares

Ingredients;

5 oz butter, chopped into chunks
5 Mars bars, chopped into roughly 1cm slices
5 mugs of Rice Krispies
500g Chocolate (mix of dark & milk)


Line a large baking tin with overlapping pieces of clingfilm, ensuring that all parts of the interior are covered.

Place the butter and sliced Mars bars in a large Pyrex (glass) bowl and place this into a suitably-sized saucepan (the bowl should not touch the bottom, and leave space for 2 inches of water). Bring the water to a strong simmer and melt the butter & Mars bars, stirring occasionally. Once it has all melted, stir continuously until the the melted butter is absorbed into the rest – be patient, it will “come together” eventually.

Lift the bowl off the saucepan and add in 5 mugfuls of Rice Krispies. Stir this well, but gently, until all the Rice Krispies are coated and no lumps of the melted mixture remain. Pour / spoon into your baking tin and gently smooth out until even.

Wash your Pyrex bowl, dry and place back on the saucepan of water. Break up the chocolate into the bowl and melt over simmering water. Once melted and smooth, pour over the Rice Krispies. It’s best to use a soft spatula so that you can scrape out as much of the chocolate as possible. Tip the baking tray back and forward until the base layer is evenly covered.

Cover with a tea towel and leave in a cool place to set (varies from 2 – 24 hours, dependent on season/temperature). Do NOT refrigerate as this will make the Rice Krispie layer go soggy.

Cut with a sharp knife and store in an air tight container (old biscuit tins are perfect), will keep for up to 7 days – but I bet they won’t last that long!

Recipe: Sweet Potato & Parsnip Fries

Sweet Potato & Parsnip Fries
Sweet Potato & Parsnip Fries served with Steak and Onion Relish

Ingredients;

4 medium-sized parsnips
3 sweet potatoes
3 cloves of garlic
Handful of fresh herbs, as available (suggest thyme, oregano, mint, chives, parsley)
3 tablespoons olive oil
Pinch of rock salt


When I first saw the recipe this one is based on over at Donal Skehan’s blog, I wanted to make it immediately! I adore sweet potatoes, but I’ve quickly tired of simply baking them in the oven, and while they are gorgeous in stews, it’s not exactly the weather for it!

This weekend I had a batch of parsnips to use up, and some sweet potatoes in the basket too – so I figured that I’d try them together for a change, served alongside a deliciously tender fillet steak with hubbie’s onion relish. I think the addition of the parsnips made the fries even more special – it was so sweet it was practically like eating candy!

Start by picking your herbs, plucking leaves from stalks where necessary. Roughly chop up the garlic cloves and toss the herbs, garlic & salt into your pestle & mortar and bash until you have a paste – you can use your food processor if you don’t have a pestle & mortar. Add in the olive oil and stir well.

Preheat your oven to 200C.

Peel your parsnips and sweet potatoes and then chop into fry/chip shapes – I find for parsnips the best method is to top & tail, then cut in half horizontally, then split the bottom section into 4 vertically, and the top into 6-8 sections vertically – trust me, that will make sense as you are chopping! With the sweet potatoes, the important thing is to try and split them evenly – if you have thin, scraggly fries then they won’t cook evenly. Aim for similar size to your parsnip fries.

Drop the fries into a large bowl as you cut them, and once finished add the mix from the mortar to the bowl and mix it in well, until all the fries are coated evenly.

Spread the fries out onto a baking tray in one layer (use 2 trays if needed) and bake in the oven for 40-45 mins, turning once. The fries should end up soft on the inside and just charred on the edges.

Recipe: Chicken & Sweetcorn Spring Rolls

Chicken & Sweetcorn Spring Rolls
Chicken & Sweetcorn Spring Rolls

Ingredients;

4 cooked chicken breasts, shredded or finely chopped
Small tin sweetcorn (260g)
2 carrots, julienned
1 leek, cut in fine rings (or substitute 1 onion)
Half a bag of beansprouts
Thumb-sized piece of ginger, finely diced
1 red chilli, finely diced
2 cloves of garlic, finely diced
Soy sauce
Toasted sesame oil
Oyster sauce
Juice of 1 lime (or 1/2 a lemon)
Vegetable Oil
Packet of spring roll pastry (or substitute filo pastry)


Makes between 8 – 18 spring rolls, dependant on the size of your pastry sheets and amount of mix placed in each one.

Prepare all ingredients as described above. Heat oven to 200C.

Heat a wok, then add 2 tablespoons vegetable oil. Stir fry the ginger, garlic & chilli for approx 2 mins, stirring all the time so it does not burn. Add the carrots & leek, continue stirring for 2 mins more.

Add 1 tablespoon oyster sauce, 1 tablespoon soy & half a teaspoon sesame oil, along with the juice of the lime, stirring in well. Add in the sweetcorn & chicken and stir until well coated, remove from heat. Stir through the beansprouts.

Place a sheet of spring roll pastry on a clean surface, with the corner towards you. Spoon on filling in the centre, then fold up corner nearest you over the filling. Fold in the two sides, then roll entire piece over to finish sealing. Place on a non-stick baking tray and repeat until filling is all used.

Baste the finished spring rolls with some vegetable oil, then bake for 20-25 mins in the oven, until crispy to the touch. Serve as a meal or a snack.

Recipe: Cheesy Garlic Bread

Garlic Bread
Garlic Bread

Ingredients;

2 foot-long bread sticks
Large handful grated cheese (strong cheddar or goats cheese)
30g butter, brought to room temperature
Teaspoon dried thyme
Teaspoon dried basil
1 clove garlic, crushed to a paste (or substitute with 10 twists of dried garlic grater).


Heat your oven to 180C.

Mix the butter, thyme, basil & garlic together. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Spread the butter mix on both sides of each “slice” and then stuff the gaps with the grated cheese.

Cook for 10-15 mins, until any cheese on top of the bread has gone crispy.

I usually fashion a cooking tray out of foil for each bread stick, as this will catch any melted cheese that drips through and also means you can scrumple it up at the end, quickly tidying away any crumbs. To make the tray, pull off a large piece of foil and fold in half for strength. Fold about 1-inch of the long side over twice to form a “wall” and repeat on other long side. Place the bread stick on the foil and crease in the short ends to the correct size, ensuring that your sides stay upright. Don’t seal in the bread stick (unless you want soft garlic bread!).

Note: Use cheese with a strong flavour, this works a lot better than mild cheddar in this recipe. You can also adjust the amount of garlic to suit your taste.

Recipe: Lemon Cake

Freshly cut Lemon Cake
Freshly cut Lemon Cake

Ingredients;

For the sponge:

170g softened butter
170g caster sugar
2 eggs
170g self-raising flour

For the icing:

Freshly-grated rind of 1 lemon
Freshly-squeezed juice of 1-2 lemons (I used the juice of one and a half lemons, so add the juice of one and then taste)
110g caster sugar


Preheat your oven to 180 degrees Celsius.

Put the butter, sugar, flour and eggs into a bowl, or into the bowl of a food mixer. Mix gently to combine.

Spread the mixture evenly into a well-greased Swiss Roll tin or a 9-inch cake tin. Bake in the preheated oven for 20-25 minutes, until golden-brown and well-risen.

Meanwhile, mix the icing ingredients together, and pour over the sponge as soon as it comes out of the oven and leave to cool. Cut into squares/slices and serve.

George says
“This goes great with Strawberry Ice Cream as a Dessert”

With thanks to TheLovingSpoonful for the recipe.