Chilli and Lime Chicken with Slow Roasted Sweet Peppers

We’re settling back into life at home after the summer holidays so I made this easy chicken with slow roasted sweet peppers.

It was delicious! I’ll post the full recipe here but a separate one too for the slow roasted sweet peppers (which may be the shortest and easiest recipe I will ever post).


Chilli and Lime Chicken


a drizzle of olive oil
2 chicken breasts cut into half inch square cubes
2 green jalapeño chill peppers
the juice of two limes
salt and pepper to season


Heat the olive oil in a pan and add the chicken. Add the jalapeños and the lime juice. Season with salt and pepper. Cook the chicken on a slow heat until the chicken is almost cooked through (about 8/10 minutes). Add the slow roasted sweet peppers to the pan and turn the heat up. Cook until the chicken is starting to brown. Serve on its own (that’s what I had!) or add some rice (that’s what the hubby had!).


Healthy Applesauce Oat Muffins

Made these deliciously moist muffins for breakfast this week.


1 cup rolled/old-fashioned oats
1 cup unsweetened applesauce
1/2 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cranberries or raisins, optional


Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups.

I then simply put all of the ingredients into the blender and blitzed them until smooth since my daughter currently has an aversion to bits.

Once the mixture is smooth, distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don’t overbake or the muffins will be dry. Mine took exactly 20 minutes!

They turned out amazing and Poppy is devouring them!

Taken from:

Vanilla cupcakes – for when the toddler wants to decorate cakes at 8 AM


4 eggs
250g melted butter
250g caster sugar
238g plain flour
12g baking powder
2tsps vanilla extract


Mix all the ingredients in a blender on high for 2 minutes. Fill cupcake cases 3/4 of the way up with the batter. Bake in a preheated oven at 350F for 20 minutes or until a toothpick comes out clean. Let the toddler loose on them to decorate. Eat when you need a sugar high.

You’ll thank me one morning.

Easiest Chocolate Cake Ever

We’re back from our summer holiday and really loved being cooked for and taking care of for three weeks!

I did no cooking at all but did manage to make this chocolate cake with my mother which is the easiest and moistest chocolate cake ever, so I thought I would share it with you. We attempted to put Poppy’s Anna and Elsa dolls in it to mimic the videos she’s been watching on youtube of Frozen cakes and it was a complete disaster. The whole cake fell apart! So instead, we had a plate of cake and icing all mixed together and everyone loved it just as much. Especially Poppy.


PS I’ve included the frosting recipe below too!

Chocolate cake recipe


1 cup (150g) self-raising flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1/3 cup (80g) butter, softened
1/2 cup (125ml) milk
2 eggs, lightly beaten


Preheat oven to 180°C (160°C fan-forced). Grease and flour or line a 24cm cake tin and set aside.

Place all ingredients into a bowl and using a mixer and mix on high for 4 minutes.

Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.

Cover in icing (see recipe below) and enjoy!

Vanilla Buttercream Frosting


3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk


In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13×9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Recipes taken from:

Roasted Vegetable Pasta Sauce

So this week’s favorite recipe has been home made roasted vegetable pasta sauce! I have a friend who has just come out of hospital and needed some vegetable goodness to help her recovery. So I made her some pasta sauce as an easy meal.

I based it on this previously posted recipe (I’ve included the link below) but added aubergines and a sprinkle of chili flakes on it.

You can roast any vegetable combination you’d like. Once the vegetables are roasted, I let them cool and then blended them all together in my food processor. I then placed them in a saucepan with a tin of tomato sauce and 2 tablespoons of tomato paste. I stirred and cooked the mixture over medium heat for 15 minutes until bubbling. I then put the mixture in jars and keep it for a busy day!

Serve it over pasta with a sprinkling of parmesan cheese.

Cheddar Cheese Cookies

Made these little babies as a little addition to lunch…they smell delicious and taste great.


2 cups shredded sharp cheddar cheese
1 1⁄4 cups flour
1⁄2 cup butter, melted


Mix all ingredients together with your hand.

Make teaspoon size balls.

Place 2 inches apart on ungreased cookies sheet.

Refrigerate 1 hour.

Bake at 400°F 15-20 minutes until set.

Taken from:

My quest for the perfect banana bread has ended….

My quest has ended. That is all. YUM.


1/2 cup rolled oats
1/2 cup maple syrup (or 1/4 cup water)
1 1/2 cups all-purpose flour (scooped with a 1/2 cup scoop)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
2 medium ripe bananas
2 eggs
1/3 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract


Preheat oven to 350F.

Spray a 9″x5″ loaf pan with baking spray. (Avoid non-stick pans as they tend to burn quick breads.)

Heat the oats and maple syrup (or water) in a small bowl in the microwave until you see the oatmeal bubbling up. Depending on the strength of your microwave, it may take anywhere from 1 to 2 minutes, but you have to keep an eye on it because it’ll happen quickly. Stop the microwave as soon as you see it boiling. Stir well and sit aside to cool. (Don’t skip this step or the oatmeal won’t cook all the way and the bread will be dry!)

Whisk the flour, baking powder and baking soda in a medium bowl until well mixed and set aside.

Put the all the remaining ingredients a blender until mixed, about 30 seconds.
Stir the oatmeal one more time to make sure it isn’t clumped together, then dump on top of the flour mixture.

Pour the wet ingredients from the blender on top as well, then fold all ingredients about 15 times until mixed.

Bake 50 to 60 minutes until a toothpick inserted comes out clean.

Taken from:

A Very British French Girl in Nashville