Gooey Date Bars

This is my interpretation of a recipe I came across on the Money Saving Expert site.

I intend for these to be a post gym snack.



20cm x 20cm Baking Tin

250ml Water

200g Dates

180g Plain Flour

1/2 Tsp Bicarbonate of Soda

180g Soft Brown Sugar

200g Porridge Oats

180g Butter


Cook the dates in the water over a low heat until the water is evaporated and you have soft, sticky dates.

Add all the other dried ingredients (sifted) into a large mixing bowl and then add the butter and mix together (it will be quick sticky/wet).

Add the date mix and combine well.

Press down the mixture into the lined tin and then bake in the oven for around about 50 minutes on Gas Mark 5, or until a skewer comes out clean.

Leave to cool and then cut into 16 squares.

These are so good that when I had one I went to The Boy and said ‘I feel sorry for you not liking dates, as these are great!’


Store Cupboard Granola (Batch Cooking)

This was inspired by a recipe in Eat Smart by Niomi Smart, which I currently have out on loan from the Library.

This recipe relegated from my cupboards my seeds, walnuts and cranberries which has freed up a lot of space.


60ml Coconut Oil

125ml Agave Nectar

200g Porridge Oats

260g of mixed nuts, I used walnuts and pecans

60g Mixed Seeds (or seeds of your choice)

120g Dried Fruit, I used Cranberries and Prunes


Heat the oil and agave nectar together until melted, then set aside.

Add the nuts to a food processor and pulse until you have ‘chopped’ them into a mix of sizes.

Add the oats, nuts and seeds to a bowl and then pour over the oil/nectar mix, mix together.

Baked in the oven on Gas Mark 3 for 40 minutes/until golden and toasted.

Add the dried fruit and mix together.

Look at your depleted cupboards, smile and think ‘I need to go shopping’.


Batch Cooking My Work Lunches: Red Lentil and Coconut Soup

It’s been a while since I’ve been able to batch cook.

(Ok, that is not strictly true, I made 2 portions of a swede, cabbage, onion, carrot and pea soup earlier this week, but for various reasons it smelt and tasted bad, we all make mistakes).

I have decided to use up what I have in my cupboards, perhaps inspired by being stuck at home due to the snow, and I decided to tackle a bag of lentils I bought in 2017. Probably mid 2017.

I had a quick look on BBC Good Food for ideas and made this.

Note: I have divided it into 4 potions, but I think it would have been better as 3, but maybe I am greedy (I am greedy).


150g Red Split Lentils

1 Tbsp Chopped Ginger (I used frozen)

2 Gloves Garlic (I used 2 tsp of lazy garlic)

1 lovely sized tsp of Turmeric (There ain’t no party like a Turmeric party)

1.2l Vegetable Stock.

1/2 Onion, or 2 handfuls of Frozen Onion

3 ‘clumps’ (technical term, obviously) of Frozen Spinach

400ml Can of Light Coconut Milk


Add the lentils, turmeric, ginger and garlic to a large pan and then add the stock.

Bring to the boil and then simmer for about 15 minutes, until the lentils are soft.

Add the coconut milk, mix and then add the frozen vegetables and simmer until cooked.

Lean over the saucepan and smell your delicious soup.

When The Boy suggests you assign your coloured soup mugs to certain days of the week – e.g. Red = Monday, scoff at him, but actually think it’s a good idea.

(What colour would you guys assign to each day?)

(I would have Red = Monday, Pink = Tuesday, Green = Wednesday and Blue = Thursday)

(They only had 4 colours in the shop, poor Friday).



5 Ingredient Banana and Peanut Butter Flapjacks: From Bowl of Delicious

Once again lack of time has prevented me from eating my bananas before they went ripe.

At this stage you are probably thinking ‘How the f*** do you lack time to eat a banana? They are the natural convenience food?’

Trust me, when you lack the time during the week to keep up with basic hygiene levels (TMI?) then you also lack the time to eat a banana.

I felt like using up my peanut butter too, for sh**s and giggles, and you can never go wrong throwing in a few seeds, nuts and dried fruit.

So I found this recipe and got my bake on (by the way, one of my catchphrases is ‘Get Your Bake On’ and I sing it to the tune of ‘Get Ur Freak On’ by Missy Elliot).

I am now very happy as I have something tasty for my on the go breakfasts this week. And I now have to buy more seeds, nuts and dried fruit which always makes me happy.

The boy was very unhappy that I made Banana, Peanut Butter, Seeds, Nuts and Dried Fruit flapjacks when Banana, Peanut Butter, Seeds, Nuts and Dried Fruit are some of his most hated foodstuffs. So I am now making him Hummingbird Bakery Chocolate Cupcakes and is he grateful? No, he is now complaining that we have had to delay dinner.



The Fabulous Baker Brother’s Spinach Muffins: Batch Cooking

There’s a bit of a story behind this.

The boy decided to revolutionise the hallway of our house, this meant I had to find a place for the relegated cook books, the ones I am debating whether to get rid of or not.

One was The Fabulous Baker Brothers which I inherited from my step mum. I was flicking through it this morning looking for inspiration when I saw the recipe for Spinach Muffins, and thought that would be great for my work breakfasts.

Then I totally made the muffins instead.

Then I did the weekly food shop and saw that Spinach was on special offer and forgot that I had decided against making them on account of the fact I had made muffins and bought some.

As soon as I got home I said s*** when I remembered.

And spinach doesn’t exactly last long, and I am planning something mega and not involving spinach at all for dinner which will involve leftovers for lunches, so this left me pondering.

And I decided f*** it and made the muffins anyway.

They are delicious. Of course I have eaten some already. I had to check for poison.

In other news somehow I have managed to get down to my lowest weight all year so I will celebrate with an extra muffin. Yes, I am stupid.




Inspired by Nigella ‘Chop Chop Earl Grey Muffins’ (Batch Cooking my Work Breakfasts)

I decided to watch Saturday Kitchen Live today on BBC 1, a show I surprisingly don’t normally watch, and my watching it today has absolutely nothing to do with my crush on a certain TV chef.

One of the segments of the show featured the widely known Nigella Lawson who was making Chai Breakfast Muffins. This got me really excited as I was sure I had a packet of chai tea in the tea cupboard (I have a Tea cupboard, well, a hot drinks cupboard, how British am I?).

I didn’t.

BUT I did have an unopened packet of Earl Grey tea which is (wait for it) at least 18 months old, so it was probably time to use that up.


Before this year I was so lacking in confidence with cooking that if I saw a chef making something on TV, no matter how thorough the demonstration I would not be able to copy the recipe and would probably fork out for the cook book.

Now I am brave.

My recipe is very similar to Nigella’s, I will show you mine, but bear in mind Nigella’s is probably far superior. Mine is cheaper.


300ml Soya Milk (Or any milk, I don’t mind)

3 Earl Grey Tea Bags

1.5 Tsp Cinnamon

115ml Vegetable Oil plus extra for greasing

2 large eggs, as a personal choice my eggs are always free range

400g Plain Flour

2.5 Tsp Baking Powder

50g Mixed Dried Fruit

50g Almonds

100g Sugar



First thing first. Put your milk in a saucepan, open up the three tea bags and pour them into the milk and add the cinnamon. Cook over a very, very low heat and do not boil, just bring to bubbling stage.

Leave to cool/thicken.

Now the ‘chop chop’ bit. On a chopping board place your dried fruit and almonds. Using a nice long sharp knife (or if you have a fancy pants blade thing like Nigella did then use that) go up and down and along the nuts and fruit in a ‘see saw’ motion until everything is nicely chopped.

Weigh out the flour, sugar and baking powder and lightly mix together. Add the dried fruit and nuts.

Add 2 beaten eggs and the oil to the cooled milk mixture and mix.

Add the wet mixture to the dried ingredients and mix but don’t over mix. Remember, lumpy batter = light muffins.

Grease your muffin tray with oil and spoon in your mixture.

Cook for 20 minutes on Gas mark 5, or until a skewer comes out clean.

If you want to overload on sugar then have a muffin with a little maple syrup.


Batch Cooking my Work Breakfasts: Vegetable Muffins


We have very little remaining of the food budget, and to be fair we only have to last till Friday, but that was after the boy and I had a disagreement about whether we needed to replace the rice krispies in this month, or the next food month. We compromised, the boy and I donated half the cost each and bought a pack (he can’t live without them), but I will add it to next month’s food budget spreadsheet.

I normally take 2 cheap cereal bars and a banana in my bag to eat on the train for my breakfast, but the budget didn’t allow me to replace these stocks after they ran out on Saturday. So I had to come up with a batch cook idea to last me for the week.

These muffins are from a combination of the original recipe, and a swap recipe in this book I absolutely love called My Zero-Waste Kitchen which is a Dorling Kindersley book, I believe the author is Kate Turner, and I have found out she has a blog called

So for that reason I won’t repeat the recipe, as it is not mine, but the muffins contained 2 grated sweet potatoes and 1 grated carrot and I managed to finally use up all my chickpea flour. They are yummy.

I really can’t recommend that book enough.