Posted in Chicken, Main Meals

Simple Sticky Chicken



  • 1-2 chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 100g GF flour or oats blended
  • 1 green pepper, sliced
  • 1 red pepper, sliced

Chilli Sauce

  • 1 tbsp Garlic oil
  • 1 red chilli, chopped
  • 3 tablespoons soy sauce
  • 2 tbls Brown sugar
  • 2 tablespoons tomato puree
  • 100 millilitres water

Rice, to serve


  • Slice chicken into thin strips then coat in the GF flour.
  • Fry for a few minutes on each side, until golden brown.
  • Add the peppers and fry for another couple of minutes.
  • Remove the chicken and peppers and set aside.
  • In the same pan, add the garlic oil, red chilli, soy sauce, tomato purée, and water.
  • Stir and simmer the mixture reduces and is thick and syrupy.
  • Add back in the chicken and peppers and stir well in the sauce.


Serve with rice.  Enjoy xx

Posted in Chocolate, Peanut butter

Chocolate peanut butter crunch

Created by @bakerita I’ve tweaked it to suit me slightly to what I had in my cupboards.  Here’s the original.
Line a tray 80×80


In a pot mix and melt
100 g golden syrup
130 g peanut butter
20g coconut oil
25g dark choc

In a bowl
80g gf rice krispies

Melt all the ingredients In a pot on a low heat stirring all the time. Once all melted pour over the krispies and coat well. Press into the lined baking tray.  Now make the topping.


170g dark choc
60g peanut butter
20g golden syrup

Melt the topping. Either in the microwave in 30 sec bursts or on a banmarie.  Pour over the krispie cake and set in the fridge.

Slice up and try not to eat it in one go.  Enjoy xx

#tastyfood #lowfodmap

Posted in Main Meals

Chinese Chicken

Chinese Chicken

  • 3 tbl soya sauce
  • 1 tbl golden or maple syrup
  • 1 tsp smoked paprika
  • Thumb size ginger grated
  • 1 chilli finely  chopped
  • 2 tsp garlic oil
  • 1/2 tsp black pepper



Mix all together and marinade the chicken.  Overnight is best but if only a few hours it’s fine.

Oven is 160 fan.  25min.  Check they are cooked. If not add on 5 mins.

Rest the chicken and put the juices from the chicken into a pot (sieve the juice) and reduce. Thicken with cornflour if needed.


Pour over sliced chicken… Enjoy. Xx
#tastyfood #lowfodmap

Posted in Chocolate Brownies, Chocolate Orange, Uncategorized

Chocolate Orange Brownies


  • 225 g Salted butter, cubed
  • 100 g Dark Chocolate
  • 200 g Soft Brown Sugar
  • 4 Eggs
  • 1/2 tsp Orange Blossom
  • zest of one orange
  • 50 g Cocoa
  • 50 g Plain Flour
  • 100 g chopped Terrys Chocolate Orange
  • Icing sugar for dusting
  • 20 cm Square tin


  1. Preheat the oven to 140 Degrees, Line the 20cm Square tin.
  2. Put the butter and chocolate into a pot and melt slowly over a low heat.. or blast in 30 sec bursts in microwave. Leave to cool.
  3. Beat the Eggs until the double in size and then add in the sugar and the essence, whisk together until the whisk leaves trails.
  4. Whisk in cooled melted chocolate mixture. (has to be cool, or you will get scrambled egg)
  5. Sift in flour, cocoa, mix thoroughly, pour into prepared tin.  Sprinkle Choc Chunks evenly and squish down with a spoon.
  6. Bake for 25 – 30mins.  Skewer comes out with “Moist” Crumbs  Leave in tin to cool
Posted in Vanilla Butter cream

Ermine Buttercream with Raspberry



  • 240ml milk
  • 60g plain flour
  • Pinch of salt
  • 220g unsalted butter
  • 220g caster sugar
  • 1tbls vanilla extract
  • 1/2 packet of Raspberry Angel Delight


  1. Heat the milk in a small saucepan, over a gentle heat.
  2. Whisk the flour and salt into the milk and continue to heat gently, whisk constantly.. dont want lumps.  Do this until a nice thick pudding.. its like custard.
  3. Put in a bowl, cover with cling film, making sure the cling touches the top of the mix to stop you getting a skin.
  4. Cool for 15 mins on the side, then put in the fridge for a further 15 mins.
  5. In a separate bowl, cream the sugar, butter and vanilla until light and fluffy.
  6. Add the chilled flour and milk mix to the creamed butter mix one spoon at a time, beating with an electric whisk until all the pudding has been added.
  7. Mix the angel delight with enough milk to make a smooth paste, mix into the buttercream.
  8. Transfer to a piping bag
  9. Cool in the fridge for 15 mins, this helps stiffen it slightly so it’s ready to pipe.


Posted in cupcake topper, glittery stencil

Little bit of Glitter…

I bought pots of edible glitter from our local poundworld.

You will need:


  • Edible Glitter
  • Vodka or water
  • small brush to paint on the liquid
  • larger brush to brush on glitter
  • rolling pin
  • some modelling paste (so it goes hard) or fondant with tylose
  • Circle cutter
  • Stencils
  • pallet knife

What to do:

Roll out your fondant, place the stencil on top and then roll over it. You will see the fondant raised through the stencil.

Use the small paintbrush and brush vodka or water on the exposed area on the stencil.


Take the larger brush and dust glitter by dipping the brush in the glitter and tapping it over the area that is wet, wait a few mins and brush excess off.

12062419_1665440700369562_568114063_oPeel off the stencil


Use the circle cutter to cut round the stencil.


Leave to dry on a foam mat for a few days and then pop on your cupcakes.


Have Fun!  Happy caking… xx

Posted in Cupcakes, Vanilla Butter cream

White Vanilla Buttercream

The buttercream I make gets a lot of nice compliments, I don’t do anything special with it other than beat the life out of the butter. I use the 2:1 ratio and have boiled water if its too thick to pipe.



500g Salted Butter (I use Asda, or whatever is on special)

1000g Icing sugar (I use lidls)

1 tbls of Vanilla Extract

Egg White powder (optional) I use make the buttercream stiffer for under fondant cakes.  I dont use it any other time.  2 sachet per 250g of butter.  So for this mix I used 2.

Jug with boiled water and a tablespoon.


The top of this photo, is the butter, next photo is the shade after beating for 10 minutes, the third is the shade after adding violet… then we have the final white buttercream.


Weigh the butter in to your mixer and beat on medium for about 2 minutes, add in the vanilla and beat for 10 minutes. Scrape the sides down if you need too.  I then add a DOT of Wilton violet gel colour, this takes away the yellow pigment.

See the dot in the photo.. its that much.  a DOT!


Beat for a further 5 minutes.

The dreaded plume of white dust can also be prevented.  Remove the bowl from the mixer and add in your sieved icing sugar.  Mix by hand gently until it resembles scrambled eggs.


Place back on the mixer and add in 1 tblsp of water, then beat at a slow speed until smooth.  Add more water if required.


The photo below is for crumb coating a cake, so it has stiff peaks, I have also added in 2 sachets of egg white powder to help it set.  If this was for cupcakes, I would add water until I got soft peaks.


Hope this helps…  Happy Baking 😀

Violet Gel –