Honey and mustard are two condiments that most people would have in their cupboards already.. so this makes for a great lazy dinner. If they’re not in your cupboard already, you really should consider dropping everything right now and going out to get some. Now.

you’ll need:

boneless chicken thighs // or you can use breasts I guess it’ll be the same
1 tablespoon butter (I added a tad of olive oil too so that the butter doesn’t burn)
1 onion diced
2 cloves of garlic minced
1 tblspn mustard
3 tblspn honey
1/2 tspn salt
1/8 tspn pepper
(other optional veg)

In a pan use the butter to brown one side of the chicken (and cook any veg of your choice) for about 10 minutes
Throw in all the other ingredients and turn chicken, keep cooking for another 10-13 minutes stirring occasionally. The honey sticks and browns but the chicken won’t be burning it’s just the coating getting blackish. Serve with either rice or couscous. I made couscous and stirred it in with the leftover gravy.

I find that with these measurements you can taste the honey much more than the mustard, so the next time I’ll be adding more mustard to the mixture. It depends on the individual really.

Also, this seems like a good recipe to make if you’re having guests over as it’s easy to handle and tastes pretty impressive in my opinion. Enjoy!


These muffins were made as a gift and I substituted the sugar for sweetener as I wanted to make them diabetic-friendly. With sweets one usually needs to follow a recipe closer than with savoury foods, so this time I did measure things out! If you intend to use sweetener keep in mind that it is much lighter than sugar in weight and you’ll need to follow the instructions on the packet. You cannot simply replace one for the other and keep the same measurements šŸ˜‰

You’ll need:

200g plain oats

30g soft brown sugar (mum says this can be substituted with 2 tablespoons of honey)

150g plain flour

75g sugar (or equivalent for sweetener)

1 tbsp baking powder

230ml skimmed milk

2 egg whites

2 tbsp veg oil

grated lemon peel from 2 lemons

1 tsp vanilla essence

230 g fresh or frozen blueberries or cranberries. I used 100g and it was plenty too.

How to make:

Preheat over to 200 C / 400 F / Gas mark 6

line 12 muffin cups with paper cases

Mix all dry ingredients together. In case you’re wondering the lemon rind is not a dry ingredient but will behave itself if mixed with the dry ingredients. Tried and tested. Then in a separate bowl mix all wet ingredients except the fruit. Combine slowly with dry ingredients while mixing. Gently stir in the fruit at the end. Try not to mush it. Fill muffin cups with your mixture. If you like you can sprinkle some oats and brown sugar on the top.

Bake for about 20-25 minutes until golden brown or until an inserted toothpick comes out dry. Let them cool a little bit, but they taste best when warm. Mmmmm…


 

 

 

 

 

 

 

 

Sometimes you just can’t decide what you’re in the mood for and this was one of those days. I had thoughtfully brought out a steak to defrost that day. Now, as you’ll find out, most dishes occur by ‘accident’ because I’m not big on planning ahead when it comes to my own lunch / dinner. I’ll gladly make a plan if someone’s eating with me or if I have guests.. but if it’s just me then I’ll tend to deal with it when it’s time to eat.

I got home and my defrosted juicy steak was waiting for me. Hmm, do I feel like a steak? with what? Actually I feel like pasta. But I defrosted the steak already! And so the ‘penne steak’ dish was born and this is how it goes..

Boil water and make penne or any pasta of your choice. Remove just before it’s ‘al dente’ and add some olive oil to avoid it sticking. In the mean time cut the steak into strips. Whilst keeping one eye on the cat heat up some hoi sin sauce and soy sauce in a pan. Now you’ll want to do this step carefully as the beef will cook quite quickly and if you like it rare it will only take moments to be ready. In the meantime your sauces mixed with the beef juices will make for lovely pasta ‘lubrication’.Ā  Ideally throw in the pasta to cook for a couple of minutes with your beef. Et voila! A very quick meal with lots of bite to it. The next time I’ll also throw in some porcini mushrooms, I think.