Category Archives: Food

DIY Porg Meringues

Its not May the 4th, and its not any time around a film being released, but I figured I actually didn’t need an excuse to share what I feel like is one of the cutest baking posts I’ve done in a long time. Well, it is actually the first time in ages that I’ve done a baking post, and its my first time baking in my new house, so ok, there’s the excuse!

Like them or loathe them (but seriously, who doesn’t like them?!), Porgs sorta stole the show in Star Wars: The Last Jedi. Fun fact: the porgs were actually created as the island that the scenes were filmed on was populated with a whole load of puffins, and it was easier to CGI the porgs over all the puffins than it was to remove the puffins from the shots, so porgs are basically just space puffins. But I digress..

I’ve had the idea for these cute little sweet treats in my head for a little while now, and here they are – they’re a super simple bake and only 4 ingredients too! I always use the BBC Good Food Ultimate Meringue recipe for meringues, as below, but if you have your own go-to meringue recipe you can use that!

You will need:

  • 4 egg whites
  • 115g caster sugar
  • 115g icing sugar
  • 100g milk or dark chocolate

Preheat your oven to 100C, and line a couple of baking trays with greaseproof paper. On the back of my greaseproof paper I drew a porg template ready for piping later, but you don’t have to do this.

Whisk your egg whites using a hand or stand mixer until they form stiff peaks, then up the speed a little and add the caster sugar one tablespoon at a time, waiting a few seconds between each spoonful. Once the caster sugar has all been added, your mix should look nice and shiny! Sift the icing sugar into the egg mix  one third at a time, and fold in gently using a metal spoon until smooth.

Now how you shape your porg is totally up to you, I used a piping bag but I imagine you could do it no problem using a spoon. Pipe/spoon your porg shapes onto the greaseproof paper leaving a little bit of space between each one – don’t worry about them being too peak-y or being all the same shape, it gives them character! Bake for 1 hour 30 mins, and then leave them to cool on a cooling rack.

To give yourself a nice flat canvas to work on, flip your meringues so that the flat side is the front of your porg, and now you’ve got yourself an army of little meringue porgs, you’re gonna want to melt down your chocolate. As you’re gonna be dipping, I suggest doing this in a fairly small bowl so that you’ve got some depth.

Take a porg, and working from wing to wing, dip and turn your meringue to create a chocolate border around your porg, then place them onto greaseproof paper to dry. You can then use either a piping bag or toothpick dipped in chocolate to add facial features. Pop your porgs in the fridge to allow the chocolate to harden, and you’re all done!

The meringues can be stored in a sealed container for about a week, if they last that long..

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Creme Egg Croissants

Happy Easter everyone!

Whether you celebrate today for religious reasons, celebrate it as a chocoholic or just use the 4 day weekend as a chance to catch up with life a little bit, this recipe is absolutely for you (sorry non-dairy folk, this isn’t for you!)

The best part about this recipe is that it is super quick and easy, and even if it comes out looking like a total mess, it definitely won’t taste like one, so you can’t really lose, and you don’t even have to make anything from scratch. You just need:

  • a roll of croissant dough – y’know, the kind that comes in a cardboard tube that makes that little *poof* noise when you open it
  • one Creme Egg (or Caramel Egg) per croissant – I don’t wanna tell you to suck eggs or anything, but remove all the foil..

Preheat your oven to 180C. Unroll your croissant dough, and if yours is the kind that has the ideal little perforations, just tear it into the marked pieces, and if not, cut triangles from your dough. Don’t worry if you rip the dough a little while tearing it up, it won’t show too much once its rolled!

Place your triangles onto a baking tray – either a non-stick tray or give it a little spray of cooking oil first – and at the wider end of your triangles, place your unwrapped egg.

The trickiest part is rolling the croissant, but this isn’t even that difficult, it just looks a little bulky. Start at the wider end where you placed the egg, and roll up the egg, squishing the dough down a little bit round each side, until you end up looking a bit like this:

You can coat your croissant in a bit of whisked egg or milk, but personally I prefer not to because I like my croissants super crumbly, then pop them in the oven for 10-12 mins. PS. This will feel like the longest 10-12 mins of your life.

Once they’re done, serve immediately while the gooeyness is at its best!

Oh, and here’s one I did with a Caramel Egg, which was super delicious too!

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My Ultimate Easter Rocky Road Recipe

I haven’t done a baking recipe in what feels like FOREVER (I will bombard you with them after we’ve moved into our new house so enjoy the relative rarity of them while it lasts) and with the Easter weekend upon us, I figured I’d throw as many Easter themed treats into one recipe, and that called for one of my favourite recipes: rocky road.

The great thing about this recipe is that you can add or remove anything you fancy once you’ve got the core mix, so you can totally make this your own and go a little crazy if you want, but here’s how mine turned out..

You will need:

  • 225g chocolate (I personally prefer to use milk, but if you want to do dark, go for it!)
  • 100g butter
  • 2 tbsp cocoa powder
  • 2 tbsp caster sugar
  • 2 tbsp golden syrup
  • 100g mini marshmallows
  • 100g chocolate chip cookies or digestive biscuits, broken up
  • 100g maltesers (I used slightly less for this recipe because I added mini eggs)
  • 75g Mini Eggs plus extra for decorating
  • 4-5 Creme Eggs

Line an 8-inch square tin with greaseproof paper.

To start off, melt down the chocolate and butter – I do this in a pan over hot water, but you can microwave it if you prefer. Mix in the cocoa powder, caster sugar and cocoa powder until completely smooth.

In a large mixing bowl, combine the marshmallows, cookies/biscuits, Maltesers and Mini Eggs, then pour in the chocolate mix and stir well until everything has a good coating of the chocolate mix, then pour into the tin and squish it down a little bit, but not too much.

Using a sharp knife, cut your Creme Eggs length-ways (along the little join). I then cut them in half again to make them go a little further, but that’s completely up to you! Press the Creme Egg pieces into the top of the mix so that they make their own little indentations to sit in, and chuck a couple of extra Mini Eggs on for good measure, then get this into the fridge for 1-2 hours.

Once set, chop into chunks and be prepared for it all to disappear a lot quicker than you expected..

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My Top 8 Most Underrated WDW Dining Locations

Cheeseburger Bao Bun from Satu’li Canteen

When it comes to planning a trip to the most magical place on earth, choosing where to eat is a big decision, and one that has to be made quite far in advance if you want to snag all the right places.

I love planning for advanced dining reservations (ADRs), and I’m always on the hunt for somewhere new and different to try; I like to believe that one day I’ll have eaten in every restaurant on Disney property, but I’ll always end up going back to my favourite spots, plus I doubt I’ll ever keep up with the expansion and addition of new eateries, but I can dream, hey?

And you don’t even need to be a total Disney buff to know of some of the most talked about dining locations of WDW; places like Be Our Guest and Cinderella’s Royal Table are so iconic that I defy anyone who wouldn’t want to take a trip to these magical places. But are they the best?

These are some of my favourite lesser-known dining options that you may want to visit on your next trip:

Table Service

Grand Floridian Cafe – over 1900 Park Fare

I must admit, when I used to think of a good place to eat in Disney’s Grand Floridian Resort, my mind always used to jump to 1900 Park Fare. I’ve never eaten there before myself, but I see lots of people going there all the time, although I have heard some mixed reviews. Instead, I’ve always opted for GFC, and I’ve had both breakfast and dinner there, both of which have blown me away.

Sure, you don’t have the character element that 1900 Park Fare gives, but the menu is absolutely flawless in my opinion, and if you’re not on the dining plan, its actually one of the most reasonably priced table service meals I’ve ever seen – our dinner there should have cost around $65 plus gratuity for the two of us (main and dessert), and when I had breakfast there it would have been only $41 for two of us.

Mickey’s Backyard BBQ – over Hoop de Doo Revue

Again, I’ve never actually done Hoop de Doo, but having had the BEST time at Mickey’s Backyard BBQ, I’m in no rush to switch. Both cost the same both in cash and dining credits, both are unlimited buffets which included beer and wine for over 21s, and both have musical entertainment but Mickey’s Backyard has the added bonus of character meets and the opportunity to get up and get involved in the dancing with Mickey and the gang, and I don’t think I’ve ever had a night of more fun on Disney property. I’ve got a full review here.

Skipper Canteen

I was actually really surprised by the lunch we had here back in November – I had booked it because I wanted to try somewhere new, and then when we looked at the menu both Matthew and I felt a little meh about the offerings, but when the food actually arrived it was amazing! Yes, its a Jungle Cruise themed restaurant so there’s puns flying everywhere, but its also got a real Joe Rohde vibe to the place and the cast members were all really lovey, plus it was pretty quiet when we went!

Tusker House

I feel like I rarely hear people talking about restaurants in Animal Kingdom, so this may not be as underrated as I think it is, but absolutely rate this place. Now I haven’t been since 2014, so there may have been some changes but my whole family were blown away by the food, which not only catered for my picky-eating cousins (who at the time went as young as 5) but also for the adventurous adults in the group. Its a buffet – bonus – and although we had no idea when we booked it, its also a character meal!

Quick Service

Flame Tree Barbecue

If you ever need to make your dining credits go further, or need good value for money on your meals while in Animal Kingdom, this is the place you need to go – one meal could easily feed 2-3 people with the portion sizes you get! Also, if you want a decent view of Rivers of Light without queuing or paying for the dinner packages, grab your food from here early on and head down to the seating area on the edge of the water. Sure, you’re a little further away from the main seats, but you still get a great view!

Satu’li Canteen

This may not be underrated exactly, but if you’ve heard that its good, then that’s wrong because its AMAZING. Hands down, this is probably the best quick service meal I have ever had.

Yak and Yeti Local Food Cafes

Last Animal Kingdom place, I promise! If you’re a fan of the table service restaurant, but maybe you aren’t on the dining plan, I’m gonna share a secret with you: the honey chicken that you get in the restaurant for $18.99 is identical to the quick service alternative at $10.99, its just in a plastic container rather than served on a proper plate. This is also a good place to grab breakfast if you’ve run to Expedition Everest at park opening rather than joining the 3 hour queue for Flights of Passage..

Pinocchio Village Haus

Now this may be out of date as I’ve heard rumours that PVH is changing/has changed its offering, but this was always one of my favourite places to grab lunch when in Magic Kingdom. The flatbreads make a wonderful alternative to the normal doughy pizza bases you get in most quick service places and there’s always a tonne of seating available, plus I like waving to the Its a Small World boats as they pass below the window!

What restaurants do you think don’t get enough attention?

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Blueberry Pancake Cupcakes

Happy Pancake Day everyone! I mean, its the most important day of the month today, right?

And I know that I know there are some people out there who aren’t totally pancake crazy (weirdos.. I joke) but if that’s the case or not, I thought this would be the perfect opportunity to share a recipe I’ve been sitting on for a little while now: my blueberry pancake cupcakes!

For the cupcakes, you’ll need 125g butter, 125g caster sugar, 2 eggs, 125g self raising flour, 1 tsp vanilla extract and 1/2 tsp cinnamon (optional), plus a handful of blueberries – you can decide how blueberry crazy you want to be! Oh, and preheat your oven to 190C

  • Cream together the butter and sugar, then whisk in the egg.
  • Add the vanilla extract, then sift together the flour and cinnamon and mix well.
  • Line a cupcake tray with 12 cases, and drop a couple of blueberries into the bottom of each case, then add your remaining blueberries to the cake mix and whisk a little more so that they break up and release some of their yumminess into the mix.
  • Bake for 12-15 mins, then remove and allow to cool

While your cupcakes are baking, you can start on the fun task of making the (optional) tiny pancake toppers for the cupcakes, because these will also need a chance to cool before you compile your cupcakes at the end. This really calls for a classic American style pancake, and if you have your own favourite recipe then you can go ahead and whip that up, or this is the recipe that I use (you may want to make a half batch though!):

  • Sift together 135g plain flour with 1 tsp baking powder, 1/2 tsp salt and 2 tbsp caster sugar.
  • Separately whisk up 130ml milk with an egg and 2 tbsp melted butter, then pour into the flour mixture and whisk well until completely smooth.
  • Then you can go ahead and fry up your pancakes on a hob set at a medium heat – you can judge when its time to flip when little bubbles start to form on the top!

I tend to make a bunch of big pancakes, then use a cookie cutter to get them down to cupcake size, but if you have the patience to make a bunch of teeny tiny cupcakes then I’m all for that too! Pop these to one side, and make the buttercream:

  • Whisk together 175g caster sugar with 500g icing sugar until smooth
  • Optional: add 2 tbsp maple syrup and combine well – you may need to give your icing a chance to chill in the fridge before piping

Once everything is ready, get building! Pipe or spoon a good helping of buttercream onto each cupcake, top with a pancake and drizzle a little golden or maple syrup over the top and enjoy! If you’re making these in advance, don’t add the pancake until right before you serve, otherwise it can dry out a little bit, but the cupcakes themselves will store in a sealed container for up to a week!

You can thank me later!

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Quick and Easy Breakfast Puffs

For me, breakfast just doesn’t get enough attention. On weekdays its always rushed in the rat-race of getting ready for work, and on weekends its often brushed over by the plans of the day, when in reality it has the potential to be the best meal of the day.

Enter my breakfast puffs! These are my go-to when I’m craving something a little more special than a Belvita soft-bake or beans on toast, and they’re a real crowd-pleaser, while also being super easy to throw together.

You’ll need: ready roll puff pastry, eggs (1 per pastry), bacon (1-2 rashers per pastry), grated cheddar cheese, a sprinkling of your favourite herbs and a dash of salt and pepper. Preheat the oven to 180C

To start off, roll out the pastry and cut into squares, then carefully fold over the edges to create a little rim. Take a fork and prick a few holes into the centre of the pastries, then pop into the oven for about 10 mins. Meanwhile, grill or fry your bacon.

When the 10 mins are up, remove your pastries from the oven, and if the centres have puffed up, press them back down using the back of a fork, so that the rim is still the highest part of the pastries.

Firstly, place your cooked bacon onto the puff, then crack an egg on top of each pastry. Sprinkle with cheese and herbs, and a dash of salt and pepper, and pop them back into the oven for another 5-8 mins, until the egg is fully cooked.

I normally like to sprinkle a little bit more cheese on top before serving, but that’s completely up to you! You can also mix these up by adding spinach or goats cheese, or whatever you fancy – that’s the beauty of them!

Enjoy!

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Be Our Guest – Which Meal Is Best?

Be Our Guest Restaurant is one of the most popular dining spots in Walt Disney World’s Magic Kingdom, and tomorrow actually marks 5 years since the Beast’s castle opened its doors to guests.

Situated in Fantasyland, the restaurant opens for breakfast, lunch and dinner, and each meal offers guests a different dining experience. I recently ticked breakfast off the list of meals I’ve had here, so now I’ve done the set, here’s the low-down on what each meal offers!

Breakfast

BOG is one of the three restaurants in Magic Kingdom that opens for breakfast at 8am, meaning that if you can get a reservation then you get early access to the park, and the perks that come with that AKA empty Main Street and castle photos! Now don’t let the word reservation fool you – while advanced reservations are usually for table service meals, breakfast is actually quick service, so a worthwhile use of a QS credit if you’re on the dining plan! That said, however, while you do visit a counter to pay for your meal, the food is brought directly to you at your table. And to add more magic to the experience, you can actually pre-order your food on the Walt Disney World website so that you don’t have to even worry about deciding what to eat on the day! As for the food..

This is the Croque Madame, which was one of the best breakfasts I’ve ever had in WDW, but there are a few options from classic breakfast dishes to sweet options, and every table also gets a selection of fruit and assorted pastries to tuck into as well!

If you’re not on the dining plan, entrees are $25.

Lunch

Lunch is also a quick service meal, but as with breakfast its highly recommended that you get a reservation, but if you can’t snag one, try to get to the restaurant for when it opens and you stand a good chance of a minimal wait! Again, while being technically classified as a counter service, you order at a booth but the food is brought to you wherever you choose to sit, whether that’s in the West Wing, the Ballroom or the Gallery.

The menu is primarily sandwiches and salads, but there are some soup and other veggie options. I tend to stick to the Croque Monsieur, which is basically a ham and cheese toastie but it comes with a good helping of fries and definitely worth a quick service credit!

Entrees at lunch are all around the $17 mark.

Dinner

I did dinner for the first time here in February this year. Dinner is table service, and as such guests receive a bit more of a magical experience, including each party being given a Lumiere to light their way to the table. The restaurant is a little more packed in during dinner (or at least it felt like it the one time I was there!) so it can be a bit louder.

The food is also a lot fancier, which you’d certainly hope for with a table service meal. I really enjoyed the food – I mean when do I not? – but compared to other amazing meals I’ve had in WDW it was average, so personally I don’t think I’d do dinner here again if I wasn’t on the dining plan.

That said though, once you finish your meal you get to experience the other magical moment that having dinner here gets you, and that’s meeting the Beast himself!

Dinner entrees range from $22-36, appetizers are $10-15 and desserts are $5.

Good things to know

With it being such a popular destination, the restaurant can be pretty noisy, especially during the quick service mealtimes, but if you get breakfast early it can be quite quiet, depending on the time of year. The restaurant is also well set up with plenty of different table sizes, including big round tables that can fit a party of 10.

What I cannot fault about the restaurant in any way is the decor, so be sure to explore each of the three rooms of the restaurant, including seeing the Enchanted Rose in the West Wing! My favourite room is the Grand Ballroom, and I love watching the snow fall outside the window.

Whatever meal you choose, you’re in for a magical meal and its an absolute must for any Beauty and the Beast fans!

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Hidden Pumpkin Cupcakes

The spookiest day of the year is now just around the corner, and while I’m not the biggest fan of Halloween, I love a good bit of baking, and I can’t believe I’ve never shared this recipe before!

With one of my cousins having her birthday on the 29th, I have been baking Halloween themed treats for her birthday parties for years now, and it was actually 5 years ago that I came up with these surprise centre cuties, and now you can make them too!

For 12-15 cupcakes, you will need:

  • 125g caster sugar
  • 125g butter
  • 2 eggs
  • 105g self-raising flour
  • 20g cocoa powder
  • Plus..
  • 65g caster sugar
  • 65g butter
  • 1 egg
  • 65g self raising flour
  • Orange food colouring
  • Orange flavouring (optional)
  • Green candy melts
  • Your favourite chocolate frosting

You’ll also need a cupcake tray and either a cake pop machine or a cake pop baking mould!

Pre-heat your oven to 190C and start by making your little pumpkin balls! Cream the 65g butter and caster sugar together, then whisk in the egg and add the flour. Once the mixture is smooth, add the orange food colouring and flavouring. Bake for 10 mins, or as per your cake pop machine’s instructions – I think mine takes about 6 mins!

Let these cool, and use the remainder of the ingredients to make the chocolate cupcake mix using the same method. Line a cupcake tray with cupcake cases, and place one orange cake ball in the centre of the case, then using a teaspoon, add chocolate mix around the edge of the pumpkin – its ok if the top of the pumpkin isn’t covered because the cake will rise around it!

Bake for 12-15 mins, and while baking, chop the candy melt buttons into thin strips – it doesn’t matter if these aren’t perfect! Once the cupcakes are done, let them cool for about 5 mins, then carefully push each little green strip into the centre of the pumpkin, and then allow them to cool fully before icing. I personally like to keep the icing simple so it doesn’t give away the surprise inside, but you can find your own style!

Then sit back and watch the amazement when your unsuspecting consumers discover they’ve just bitten into a pumpkin!

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Shiny Shoes and Street Food

On Friday, Matthew and I took a semi-spontaneous trip into London, having been in Luton in the morning for a job interview. We caught the train from Luton Airport Parkway into St Pancras, and after going to see Platform 9 3/4 in Kings Cross – rookie mistake during school summer holidays cos it was pretty crazy! – hopped on the tube to one of my favourite places in London: Covent Garden.

It was gone 2:30pm by the time we actually got there, so lunch was really first on the agenda, and we decided to forgo our usual go-to restaurants and instead we went to Wahaca – Matthew had been before and raved about it, and I was up for seeing if it was as good as he said it was. The Covent Garden branch is actually just a few roads outside of the main square, but the restaurant was easy to find and as soon as I stepped inside I was pretty excited by everything going on. The decor was fun, the whole place smelled amazing and the staff were super friendly from the offset which is always a huge plus for me.

The menu consists primarily of ‘street food’ options, which are smaller dishes designed for sharing around the table, and although there are some dishes which are supposed to be more like a main course, I wanted the proper experience. We ordered 6 dishes between the two of us:

  • Frijoles and tortilla chips – a creamy bean dip with crumbled cheese and a bucket of chips for dipping
  • Four cheese empanadas – two crispy, crunchy pastry parcels filled with the creamiest and stringiest cheeses
  • British steak tacos – three small tortilla tacos filled with chunks of steak and salsa
  • Buttermilk chicken baja tacos – two larger soft tortilla tacos filled with crispy fried chicken and salsa
  • Mexican style chorizo and potato quesadillas – two grilled tortilla ‘sandwiches’ filled with chorizo and crushed potato with cheese
  • Chicken club quesadillas – quesadillas filled with grilled chicken, lettuce and spicy salsa

All of the dishes are brought out as soon as they’re ready, so you can just dive into whatever comes first, and it was really fun to be able to pick and choose and share. My absolute favourite dish was the cheese empanadas, which I haven’t stopped thinking about since, but also the buttermilk chicken tacos and the chicken club quesadillas are both dishes that I would order again.

While we tried our best to finish, we didn’t quite clear our plates, partly because we wanted room for dessert. Again, we decided to share two options, ordering the churros and chocolate dip, and the salted caramel ice-cream, both of which were absolutely to die for! Fully fuelled for the rest of the day, we went back to Covent Garden and wandered around the shops, including the Moomin Shop where I met Moomin himself!

When we left Covent Garden, we headed for the Natural History Museum to fill a little bit of time, then walked down to another of our London must-dos, Ben’s Cookies, to pick up a selection box of our favourite cookies, then got the tube back to Victoria as that morning we had booked tickets to see Wicked at the Apollo Victoria.

It was Matthew’s first time seeing the show, having only heard Defying Gravity before, and while I had seen it once before, it has been probably about 8 years since I last saw the show. In fact, the first time I saw Wicked in London was when Idina Menzel was still playing Elphaba, and nothing will ever top that for me! That said, the show was amazing, and of course had me in tears on more than one occasion. Wicked was the first musical that I fell in love with, and Defying Gravity and For Good are two of my all time favourite songs from any musical, and back in the days where I was confident enough to sing on stage in front of an audience, I once performed I’m Not That Girl.

I don’t know if it was just the progression and development of the show over time, but I felt that watching it after so many years I found it funnier, but that could just be down to me being a little older and understanding more of the jokes. Honestly though, despite a love of all things musical theatre, Wicked will always have a special place in my heart and I was so happy to see it again after all this time.

While I might not have ruby slippers, my feet were pretty damn comfy in my gorgeous new rose gold trainers from Truffle on Asos. Would you believe I only paid £11 for them?! I took a risk wearing them for the first time ever for a day walking around London but I am blister free and there was not a single complaint all day! I don’t normally go for this sort of style of trainer – I’m a strictly Converses kinda gal – but I’m so glad I bought these, and let’s face it, they’re the ultimate blogger shoe – even Matthew keeps referring to them as my shiny blogger shoes haha! I think they’ve got back up to £14 on Asos now but I still think that’s a bargain for such comfy and pretty shoes!

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Cauliflower Crusted Chicken Nuggets

Do you ever have a real craving for something, decide to make it there and then, and then go to the kitchen and find your missing a vital ingredient? Well that was me last week. I have a homemade chicken nugget recipe that I’ve been using for years, and it was all I wanted to have for dinner.. Until I discovered I hate no breadcrumbs. Gutted.

I mooched over to the fridge to find alternative food options, and was greeted by the tub of cauliflower rice. Lightbulb. Twenty minutes later: happy Lottie with chicken nuggets.

Make them now, thank me later!

You’re gonna need:

  • 2 chicken breasts
  • 1 cup cauliflower rice (I used the pre-made stuff you can get from most supermarkets now, but you can just blitz up your own in a food processer!)
  • 1 tbsp fine parmesan cheese
  • 1 tsp rosemary
  • A pinch of salt and pepper
  • Melted butter or a beaten egg yolk

Preheat your oven to 200C and cover a baking tray with greaseproof paper.

In a small bowl, mix together the cauliflower, cheese, rosemary, salt and pepper, and set to one side. Chop up your chicken breast into small nugget sized pieces, roughly 1 inch cubes!

If you’re using butter, now is the time to melt that, or beat up your egg yolk, then one piece at a time, dip the chicken into the butter/yolk, allow any excess to run off, then roll around in the cauliflower mixture.

Place each piece on the baking tray, leaving a little room between each nugget, and repeat until all of the chicken is covered. If you have any excess mix, you can use this to cover up any patches on any of the nuggets!

Bake in the oven for 12-15 mins, and be sure to check that the chicken is cooked through and juices are running clear.

Et voila – golden nuggets in less than 20 mins! Enjoy!

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Best Quick Service in Disneyland (That Don’t Serve Pizza or Burgers)

I love Disney park food. In fact, one of my favourite parts of planning a Disney trip is deciding where I’m going to want to eat in each park, whether its going back to my favourite restaurants or trying somewhere I’ve never been to before, and my trip to Disneyland back in May was definitely about trying out new places.

As there’s no such thing as dining plans in Disneyland, and being trying to do the trip as cheap as possible, this trip was going to be all about the quick service restaurants, and while I’m never one to complain about any kind of Disney food, when it comes to quick service its very easy to fall into the rotation of burger to pizza to chicken nuggets and back again. Sure, I’ll probably end up doing each of these at least once on a trip, but if you fancy something a little different, Disneyland has a bunch of gems serving incredible options when you’re in need of an energy boost.

Disneyland

Jolly Holiday Bakery Cafe

The cutest little yellow cafe at the bottom of Main Street USA, options here range from sandwiches and salads, to tomato soup with grilled cheese, and also has a great selection of cute dessert options!

Bengal Barbecue

The ultimate place for jungle-cruisers to refuel, Bengal Barbecue is pretty famous among Disneyland fans for its incredible meat skewers.

Royal Street Veranda

I always forget that this restaurant exists (mainly because I’m rushing to get to Pirates of the Caribbean or staring wistfully up at the Dream Suite), but say hello to the place where you can get New Orleans classic dish, gumbo, served in a sourdough bread bowl!

French Market Restaurant

Just a little way along from Royal Street Veranda, and serving more New Orleans classics is French Market Restaurant; jambalaya, corn chowder, beans and rice and more!

Redd Rockett’s Pizza Port

Yes, I know I said places that don’t serve pizza, but Redd Rockett’s also has a great selection of pasta dishes on the menu if you’re looking to carb up for a long park day!

California Adventure

Flo’s V8 Cafe

Whether you want to skip the traditional Mickey waffle breakfast or cheeseburger lunch, Flo’s is the place to go! Breakfast ranges from brioche french toast to breakfast burritos, and lunch and dinner features ribs, rotisserie chicken and turkey dip sandwiches.

Cozy Cone Motel

For an on-the-go meal, why not grab a convenient bread cone filled with either bacon mac and cheese, beef chilli or chicken verde? Sally really knows how to feed her guests, and you’ll probably meet a famous car on the way in!

Pacific Wharf Cafe

Did you know there’s an actual sourdough bread factory in DCA? Pacific Wharf Cafe is attached to the bakery and serves a bunch of amazing options including sandwiches, and soup or salads served in their famous sourdough bread bowls.

Lucky Fortune Cookery

Just across the way from the bakery, you can grab an asian inspired rice bowl packed with veggies and a choice of either beef, chicken or tofu and your choice sauce. It even comes in a cute takeaway style box so you can carry your leftovers home!

Cocina Cucamonga Mexican Grill

Completing the trio of amazing food options in one place, Cocina shares the same seating area as PWC and LFC and serves flavoursome favourites from tacos and tamales to burritos.

What are your favourite places to eat in Disneyland?

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10 Things You Need to Know about Cove Bar

If you’re planning a trip to Disneyland and looking for the most Instagrammable places to eat or drink, then Cove Bar should probably be at the top of your list. Located on Paradise Pier in Disney’s California Adventure park, it boasts a menu of stunning cocktails as well as some pretty delicious looking food, and the most amazing views over Paradise Bay.

If I’ve just sold you, or it was already on your to-do list, here are a few things to know before you go!

There can be a really long wait, and someone has to stay in line

Depending on when you go, there can be a longer wait time than for some rides! When you get to the queue, a cast member will take a name and give you an idea on wait time, but at least one person from your party needs to stay in the queue the whole time, because if your group is called and you’re not there, then you’ve missed your chance!

You can choose where to sit

When you join the queue and give your name, the CM will ask you if you have a table preference, so if you want those Instagram worthy photos over the pier, be sure to ask for a waterside table. Other options include the bar and tables closer to the pierside.

The prettiest drinks aren’t on the menu

While you’ll be handed a menu by your server, be sure to check out the secret menu. This is where you’ll find Mickey’s Fun Wheel, Neverland Tea and more!

And the cutest drink isn’t even alcoholic

Don’t be put of visiting if you’re not that into cocktails, the cotton candy lemonade is so delicious and refreshing, plus who doesn’t want a lump of cotton candy in their drink?!

You can take drinks to go

If you want to sample the cocktails but don’t fancy the wait, you can order drinks to go. They come in plastic cups so aren’t quite so cute but I’ll bet they don’t taste any different!

Water is free-flowing

For obvious reasons, the servers are keen to keep all guest hydrated, so you’ll find your water glass topped up constantly.

There’s more than just cocktails on the menu

Although its famous for its cocktails and speciality drinks, there are some great lounge food options, including buffalo wings, sliders, nachos and more! I didn’t actually eat here, but I saw some of the food and it looked amazing and smelled SO GOOD.

Be sure to bring your passport

In the event of being ID’d, a UK driving licence isn’t acceptable in Disney. Your server may let you off, but I’ve had experiences where they have refused to accept anything but a passport, so I wouldn’t chance it.

Don’t be shy about taking photos

Literally everyone in the bar is trying to take those oh-so-Instagrammable photos, so don’t feel shy about holding your drink over the railing to get that perfect shot with the fun wheel in the background. Also if you’re not sat at a waterside table but want those photos, just get up and go over there – no one minds!

Please drink responsibly!

Servers have the right to refuse you at any time, and during my visit I saw a few guests that were probably about to get cut off.. Be sure to drink plenty of water and stay hydrated, especially in the summer months when its super warm!

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Blueberry Lemonade

If there’s one thing I’ve learned over a few attempts at making my own, life’s gotta give you a whole load of lemons before you can make much lemonade!

This recipe, however, is well worth squeezing a few lemons, and I know I’m gonna be making it over and over through the summer months because I could drink this all day!

You will need:

  • 5-6 lemons
  • 1 cup blueberries
  • 1/2 cup granulated or caster sugar

In a medium saucepan, combine the sugar with 250ml water and add the blueberries. Start to heat this over a medium heat.

While keeping an eye on the blueberry mixture, squeeze the lemons – preferably using a hand juicer to get the most juice out! You should be aiming for about 175-200ml.

After 3-4 mins of simmering, the blueberries in the pan should be broken down, and the liquid should be a nice purple colour. Remove the mixture from the heat, and drain using a fine sieve to ensure none of the skins or bitty bits get through. Let this cool down a little.

In a large jug, combine the lemon juice with 1.25 litres of cold water, then pour in the blueberry syrup and whisk to combine. Pop into the fridge to allow the mixture to fully cool, then serve over ice and enjoy!

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Tale As Old As Time Afternoon Tea at The Kensington Hotel

I might be a little late to the party, but on Sunday I finally had my opportunity to go to the Beauty and the Beast themed afternoon tea at The Kensington Hotel in London, having had it booked for months.

We arrived at the hotel about half an hour early, but due to a few cancellations they managed to get a table ready for us well before our set time – although a little miscommunication meant we were sat at our table for quite a while before someone actually came to take our drink orders. I’m not really a tea drinker, so despite a big selection of teas to choose from, I chose one that I knew would be a safe bet: Wild Rooibos.

The tea came out pretty quickly, and was followed with a plate of little appetisers – a mini cheese souffle, a little pie and little breaded ball of beef ragu – all three of which were delicious and I was a little sad to only get one of each because I could have eaten them 10 times over. Once our plates were cleared, the main event was brought out..

The tea stand was accompanied by Lumiere and Mrs Potts (who was filled with cream), and consisted of finger sandwiches, sweet baguettes and the gorgeous themed desserts on top. The sweet baguettes weren’t really my thing, but the sandwiches were good and I was primarily there for the desserts!

Inside the adorable little Chip teacups was the famous Grey Stuff, which was indeed delicious and my favourite of all the desserts. The Cogsworth tart was also incredibly cute but very very rich and had marzipan in it which I’m not a fan of, and having eaten both of the portions of Grey Stuff, I couldn’t quite finish him! There was also a little coconut macaron ‘snowball’, which was a nice light option, and finally a clear jelly containing the last rose petal.

After finishing the tea, we were brought a wrapped biscuit – which was iced to look like Belle’s ballgown – to take home, but with the tea room being fairly quiet, we ended up staying at least an hour after we’d finished eating. We were there for at least 3 hours, so definitely made an effort to get our money’s worth out of it!

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Baking Magic – Spinach Puffs

For the first time in forever, I’ve been in the kitchen creating a Disney inspired recipe.. Pull the lever, Kronk!

That’s right, its a little less well known recipe today, but any fans of Emperor’s New Groove will know of Kronk’s famous spinach puffs. Yzma may not be a fan, but having recreated these little beauties for myself, I most certainly am, and I’m pleased to say they’re super easy to do!

You’re gonna need:

  • A sheet of ready-roll puff pastry
  • 1 cup of finely chopped spinach – I used a food processor to save time!
  • 2 tbsp powdered parmesan cheese
  • 1 clove of garlic
  • 1 tsp olive oil
  • A beaten egg, optional
  • A mini muffin tray sprayed with FryLight oil
This recipe makes 8-10 puffs!

Preheat an oven to 180C.

In a mixing bowl, stir together the spinach, parmesan until evenly mixed. Crush the garlic clove into this mixture, add the oil and combine.

Unroll the pastry, and cut into 2×2 inch squares. Arrange the squares diagonally in the mini muffin holes, pressing them down into the dips, then fill with a teaspoon of the spinach mix.

Fold the corners in, and brush the top with the egg mix. Pop in the oven for 10-12 mins until golden brown.

If you’re feeling a little fancy, you can spread the mix onto the pastry sheet, roll it up like a Swiss roll and slice into spirals before baking!

These bites of deliciousness are best served warm, but will also keep in a sealed container in the fridge for up to a week.

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My Top 15 Most Instagrammable Disney Park Foods

Is a Disney trip really a Disney trip if you didn’t Instagram at least one snack?

If you’re as Insta obsessed as I am, the combination of adorable food and a pretty castle backdrop is just impossible to resist, and its acceptable to be totally basic and refuse to eat until you’ve got the perfect photo.

Well your friendly neighbourhood Disney tripper is here to guide you in finding what I consider to be the most double-tap-able eats and treats from all six Disney parks! Brace yourself, you’re about to get hungry.

Mochi might be one of the strangest foods I’ve ever tried, but seriously these green aliens from Tokyo Disneyland are the business

Tokyo also takes churros to the next level. Yep, its Mickey shaped.

I’m a sucker for any type of steamed bun, but I cannot get over how adorable these little piggy pork buns from Hong Kong Disneyland are.

I was pretty lucky to get a photo of this raspberry ice lolly before it melted in the mid-July Tokyo DisneySea heat

Head over to the Cozy Cone Motel in Disneyland’s California Adventure park for a cone full of deliciousness in the most perfect Pixar themed land.

Who doesn’t love a Rice Krispie treat? These beauties come in all sorts of amazing flavours and designs and are best eaten on Main Street, although a balcony in Polynesian is a pretty good alternative.

I can never say no to a Mickey shaped pretzel, and I can never eat one without snapping it first!

Disneyland Paris is never complete without a Mickey marshmallow or macaron in front of the castle.

And speaking of macarons, how cute is this little Goofy treat from club level Shanghai Disneyland Hotel?!

If you’re an Alice fan, you’ve gotta head over to Queen of Hearts Banquet Hall if you’re in Tokyo Disneyland for this amazing dessert option!

The best way to cool down in Hong Kong Disneyland is with a Lotso lolly in Adventureland!

Mickey shaped muffins are popping up all over different Disney parks, but this beautiful blueberry one was snapped in Shanghai.

When in Tokyo, if you don’t snap a steamed bun burger, were you even there?

Lemon meringue pie PLUS a Mickey macaron? Yes please Shanghai Disneyland!

And who can resist a Mickey waffle?!

Don’t forget I’m heading to Disneyland in less than 2 weeks, and I’m sure I’ll be Instagramming a tonne of food from there so stay tuned!

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My First Time at Five Guys


We all love a good food hype, right?

Well I’m small-town (relatively), and with the exception of on occasional trips to London, I’ve always been miles and miles from one of the latest hypes from the last year or two: Five Guys. Yep, that’s right, I’ve only just been for the first time.

However, on our trip to Manchester last weekend, Matthew promised to take me for my first ever Five Guys at the Trafford Centre, and it went a little something like this..


First up, Matthew advised me to order the ‘little’ options on the menu, so I chose a little bacon cheeseburger and a little fries. Now I’m not a fussy eater, but I often find that in most burger places I end up picking out half of the junk they stuff into the bun, so when I realised that I got to choose exactly what went into my burger, it made my little heart so happy! There are 15 different extras available, from lettuce, onions and tomato to different sauces, so you can build the exact burger that you want without the worry of pickles hidden under the cheese or looking like a fuss-pot when you deconstruct your burger just to remove that pesky tomato. Goodbye unnecessary food waste!

Drink-wise, I had to go for the refillable Coke machine option, and I swear my mission in life from now is to try as many different combinations of fizzy drinks as I possibly can. I settled on a peach flavoured Sprite, quite honestly because I love anything peach flavoured, but it was delicious and I 100% feel like it should be offered as a standard Sprite flavour..


The wait for the food to be ready was a little longer than some fast-food places, but I’ve waited longer in McDonalds at times, and trust me when I say its well worth it. A brown paper bag and foil wrapped burger may seem humble as its passed over the counter, but don’t be fooled by a plain appearance.


It was so nice to eat a burger that not only was perfect in terms of its contents, but the bun didn’t go soggy or disintegrate in the time it took me to eat it, and the fries weren’t cold by the time I got to them. While its a little pricier than a Maccys or BK, I’ve paid more for burgers I’ve liked less, and compared to these ‘gourmet’ burger places out there, I’d say my little bacon cheeseburger shone out above these. Not a single chip was soggy, or burnt, and they too were delicious. Also, despite all my portion sizes being ‘little’, I was STUFFED at the end of it, and actually left some fries behind because I couldn’t manage them all.

I’m not gonna lie, I actually haven’t stopped thinking about Five Guys since, and now I have to wait an agonising few months because Five Guys is coming to Bournemouth, but not until the summer, waaa! However I’ve heard a rumour that they’ll be on Deliveroo when they do open, so that could get dangerous.. Also I’m dying to try one of their milkshakes!

I can’t wait for another brown bag of burger goodness, bring on the Bournemouth opening!

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Unicorn Poop Marshmallows

Unicorn food is taking of the world right now. Its all over Pinterest, its in ever cutesy indie cafe, and I’m loving it.

I’ve seen lots of recipes for unicorn hot chocolate recently, and while I think they’re all incredibly cute, I think they’re missing one finishing touch.. Unicorn marshmallows. Making marshmallows is one of my favourite things to do, and I personally think they taste a million times better homemade, so I took inspiration from one of my favourite Lush bubble bars to create these pastel perfect unicorn poops.

Making the marshmallows is fairly straightfoward, but does take a little bit of time and you’ll need a candy thermometer!

  • In a heavy based saucepan, mix together 200ml water, 450g caster sugar and 1 tbsp golden syrup. Pop in the candy thermometer, and start heating the mix, without stirring, until it reaches 127C.
  • While its heating, soak 9 gelatine leaves in 140ml water in a bowl and leave to one side.
  • In a large bowl, or stand mixer, whisk 2 egg whites until fluffy. If you’re using a stand mixer, just keep this running at a medium speed, or if you use an electric hand whisk, stop when soft peaks form and wait for the sugar mix.
  • Once the sugar boils up to temperature, remove the thermometer and pour in the gelatin/water mix and stir until fully dissolved, then slowly pour into the egg whites, mixing as you go. I cannot stress enough how hot this mix is, so please be careful and don’t have small children around while you’re doing this as it will hurt!
  • Whisk this mixture on a high speed for around 10 minutes, until it forms peaks.

While the marshmallow is whisking away, get three bowls ready with a few drops of gel food colouring in each. Pour 1/3 of the mix into each bowl and stir so the mallow is evenly coloured.

At this point, I used my Wilton colour swirl kit, but you can also use regular piping bags by filling each one with a colour, and then placing all three bags into another, fitting with a large open nozzle.

Prepare a large tray by covering it with greaseproof paper, and sprinkling a mixture of icing sugar and cornflour, then get piping away! If you don’t want to pipe, you could also use a square cake tin and layer the colours instead!

Let the marshmallows set for 1-2 hours, then sprinkle with more icing sugar/cornflour! These will keep in an airtight container for about a week or two – if you let them last that long!

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Ferrero Rocher Brownies

It has felt like FOREVER since I’ve done a baking post, or any recipe post at all to be honest, so I dedicated a whole day last week to baking yummy stuff so I can share a few of my favourites sweet treats over the coming weeks, yay!

Today, I’m gonna be sharing a variation on my famous brownie recipe (and when I say famous, I mean among the few people in my life who have eaten my brownies, haha), featuring my boyfriend’s favourite chocolates: Ferrero Rochers.

You will need:

  • 115g butter
  • 115g milk chocolate
  • 300g caster sugar
  • 2 eggs
  • 2 tbsp cocoa powder
  • 115g plain flour
  • 8 Ferrero Rocher
  • 4 tbsp Nutella (optional)
  • 4 tbsp hazelnuts, finely chopped (optional)

Preheat your oven to 180C

First, melt together the chocolate and butter. I do this in a pan over boiling water, but you can also do this in the microwave! While this is melting down, line an 8 inch square pan with greaseproof paper, and chop the Ferrero Rochers in half.

Once the chocolate mix is fully melted (don’t worry if the butter and chocolate is a little bit separated!), pour it into a large mixing bowl, add the caster sugar and stir together, then beat in the eggs until smooth. Sift in the cocoa powder and flour, and mix together. You can add the hazelnuts now if you want!

Pour half of the brownie mix into the pan and let it settle evenly. In a microwave safe bowl, microwave the Nutella in 10-20 second intervals until its runny enough to pour, and drizzle it over the first layer of brownie mix, then pour the remaining mix on top.

Arrange your Ferrero Rocher halfs on the top of the brownie, pushing them down into the mix slightly, then bake for 30-35 mins. Allow the brownie to cool in the pan for 5-10 mins, then transfer to a cooling rack.

Slice and enjoy!

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Meringue Roses for Mothers Day

In case you’d forgotten, its Mothers Day this Sunday!

If you do something a little different this year, why not forgo the regular flowers, and treat her to a sweeter treat.. Enter, meringue roses!

To make these, I used the BBC Good Food Ultimate Meringue recipe, which goes a little something like this:

  • Preheat your oven to 100C
  • Whisk 4 egg whites until fluffy and stiff peaks form – you can do this with a hand or stand mixer
  • Add 115g of caster sugar a spoonful at a time, up the speed and continue to whisk until thick and glossy!
  • Sift in 115g of icing sugar, 1/3 at a time, and fold into the mix with a metal spoon until smooth

Cover a baking tray with a non-slip mat, or greaseproof paper. Spoon the mix into a piping bag with a star nozzle, then starting in the middle, pipe spirals to make roses with a diameter of 2-3 inches, and bake for 1.5 hours. Once done, turn the oven off and let the meringues cool inside the oven for about half an hour, then take them out and transfer to a cooling rack.

You can serve these as they are, or sandwich two together with cream – or any other way you fancy! You don’t even have to make them for your mum if you don’t want to.. 😉

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Bathing Gingerbread Men

Its gingerbread time of year – THIS IS NOT A DRILL

I love making gingerbread, but something I really fail at is gingerbread houses – I don’t know whether its all the construction involved or what, but they just always fail or look rubbish and I find it all too stressful, so I tend to stick to regular cookie cutter shapes. Sounds kinda boring right? NOPE.

Dunking Gingerbread Men

My absolute favourite gingerbread creations are these little bathing dudes that hang out in your tea/coffee/hot chocolate; they’re a real crowd-pleaser!

All you need is a batch of your favourite gingerbread recipe (mine is here!), a rolling pin, large gingerbread man cookie cutter and a cupcake tray or two!

  • Preheat your oven to 180C (or whatever your recipe requires!)
  • Whip up your gingerbread, and roll out onto a floured surface and cut out your little gingerbread men
  • Dust your cupcake trays with a little bit of flour, or use non-stick spray over the tray
  • Place your gingerbread man onto the tray, with their bodies in the bottom of the dip, and their arms, legs and head over the edge – you may need to space them out quite a bit, and maybe bake in batches if you don’t have multiple trays!
  • Bake as per your recipe, then let them cool in the tray to make sure they retain their shape

Once cooled, make yourself a nice hot drink to celebrate, and let one of them go for a swim!

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Hidden Mickey Fudge

I don’t know about anyone else, but something I always have to to when I visit Disneyland Paris is stop off on Main Street and buy some fudge, and when I say some, I mean a lot. Its tradition.

So I decided to make some fudge, but if you know anything about me and my baking habits, I like to throw a little surprise into my creations, so I present to you.. Hidden Mickey fudge!

Hidden Mickey fudge

First up, make the chocolate fudge:

  • In a saucepan, mix together 400g chocolate (I used half dark and half milk, but either or any combo will do!), a tin of condensed milk (a standard one is 397g) and 25g butter.
  • Melt this all together over a low-medium heat, then sift in 100g icing sugar and stir in
  • Pour this mix into a lined 8 inch square tin, then pop in the fridge for at least an hour

Hidden Mickey fudge

Once the chocolate fudge is set, turn it out onto a fresh sheet of greaseproof paper, and using a Mickey Mouse cookie cutter, cut out as many mice as you can. Line a standard sized loaf tin with paper, and stack the cut-outs into a sort-of Mickey sausage from one end of the tin to the other.

Hidden Mickey fudge

Now, the vanilla fudge (this one takes a little longer!):

  • In a larger saucepan – the bigger, the better – combine another tin of condensed milk with 450g demerara sugar, 150ml milk and 115g butter.
  • Heat this until its all melted and combined, then ramp up the heat, and simmer for about 15 mins, stirring continuously. This will get super hot and bubbly, so keep children well away in case it spits out.
  • Boil until the temperature reaches 118C on a candy thermometer, or the mix starts to form a sort-of soft ball in the pan, then remove from the heat, and keep stirring quickly until the mixture thickens
  • Pour this mix over your Mickeys, then pop the pan in the fridge for at least 90 mins.

Hidden Mickey fudge

Ready, set, slice!

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Chocolate Orange and Baobab Dip with PandaVita*

If you think that Baobab is the weirdest part of this recipe, just you wait.. It is as yummy as it looks though, promise!

Chocolate orange baobab dip

Ok, so you’re wondering what baobab is though, right?

PandaVita Baobab Recipe

Baobab is a tree native to Africa, and the Disney fans among you would recognise it as the tree that Rafiki hangs out in during The Lion King, and its also what Animal Kingdom’s Tree of Life is based on. Its an extraordinary looking tree, often describe as being upside-down, as when its not covered in leaves, the branches resemble roots, spanning out from the enormous trunk, so it looks like someone’s just flipped it in the ground!

Baobab is one of the latest superfoods, full of Vitamin C, fibre and anti-oxidants, and the guys at PandaVita challenged me to come up with a yummy recipe using their new organic baobab powder.

I wanted to make it healthy-ish, and the citrus taste of the powder lead me to a decision that it had to be chocolate orange, but the secret – and strange! – ingredient? Chickpeas.

Try it and see, its super easy!

  • In a food processor, blitz together 200g cooked chickpeas, 4 tbsp cocoa powder, 3 tbsp honey (or maple syrup), and 2 tbsp orange juice, with a teaspoon of baobab powder
  • You may need to add a little water, depending on the consistency, and you might also want to add a little more honey to sweeten it to your taste. Also, if you don’t want chocolate orange, you can substitute the orange juice for 1/2 teaspoon of vanilla extract and 2 tbsp water!

Store it in the fridge, and you’ve got a yummy dip that’s perfect for rice cakes or apple slices!

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8 Quick, Easy and Healthy Breakfasts

PureChimp Matcha Green Tea Recipe

Think you’ve not got time for a healthy breakfast each morning? Think again! Breakfast is the most important meal of the day, so start your day right with these yummy ideas!

WARNING: This post contains no avocados or smoked salmon

1. Banana pancakes < 10 mins

  • Mash a banana, and whisk in two eggs. Pour the mix into a frying pan, and cook on both sides until golden brown. Ta-dah! You can even get fancy and add cocoa powder, or protein powder, or blueberries, or whatever you fancy!

2. Fluffy cloud eggs <15 mins

  • Preheat the oven to 220C. Separate two eggs, whisk the eggs whites until soft peaks form, then carefully stir in 1 tbsp finely grated Parmesan cheese. On a lined baking tray, make two little piles of the egg white mix, leaving a little dimple in the middle, and bake for 4 mins. Take the whites out of the oven, and carefully tip the individual yolks into the centre of the mounds, and bake for another 2 mins. Voila!

3. Peach and raspberry yogurt drink < 10 mins

  • Blend together two chopped up peaches, a cup of raspberries and half a cup of natural or vanilla yogurt. Enjoy!

4. Ham and egg cups < 15 mins

  • Preheat the oven to 190C. Spray a cupcake or muffin tin with cooking oil spray, and line the holes with parma ham – one piece should do one hole! Crack and egg into the hole and sprinkle a little salt and pepper on top, then bake for 12 mins. Job done! These are great to prep in advance, then you can store them in the fridge and microwave for 40 seconds to reheat!

5. Poached egg and smashed peas < 15 mins

  • Start some frozen peas boiling in a small saucepan. Get water simmering in a medium saucepan, add a splash of vinegar and poach your egg – whether you do it in the traditional method or using a poachie/poach pod! While the egg is cooking, drain the peas, and using a stick blender, mash up the peas with a chopped spring onion – I like to leave mine a little chunky! Fish your poached egg out of the pan with a slotted spoon, and dry with a paper towel, then serve on top of the pile of peas! Yum!

6. Banana nut protein smoothie < 5 mins

  • Blend a banana with a cup of hazelnut milk and a handful of walnuts. Add some vanilla protein powder and blend again. Slurp!

7. Golden bananas and Greek yogurt < 10 mins

  • Whisk together a tablespoon of honey with a tablespoon of water. Slice up a banana, arrange the pieces on some tin foil and brush with the honey mix, then place under the grill until golden and slightly caramelised. Serve with a dollop of Greek yogurt, and a sprinkling of cinnamon or cocoa powder. Om nom nom!

8. Asparagus and egg fry up < 15 mins

  • Melt butter or coconut oil in a frying pan over medium heat. Add 3-4 aspargus stems, ensure they’re nicely covered in the butter/oil, then cover and cook for 5 minutes. Once done, crack an egg over the asparagus and fry for 3-4 mins. Happy eating!

No time for breakfast? No excuses!

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Matcha Crepes with PureChimp*

PureChimp Matcha Green Tea Recipe

Its no secret that I’m a huge lover of matcha, but I will admit to the fact that I tend to be very boring with how I use it – normally its a scoop in my morning juice and that’s that, so when I got my packet of PureChimp last month, I was looking forward to having the opportunity to experiment for a change!

As matcha is normally part of my morning routine, I knew I wanted to come up with a yummy way of having an antioxidant filled breakfast, and what is more perfect on a Sunday morning than a stack of pancakes?

PureChimp Matcha Green Tea Recipe

Whether you call them pancakes or crepes, this light and delicious stack will get you feeling happy and ready to start any day, and they’re really easy to make:

  • Whisk together 300ml skimmed milk (or a dairy-free substitute!), 100g plain flour and 2 eggs
  • Add 1/2 teaspoon of Matcha Super Tea and whisk until smooth
  • In a frying pan, heat coconut oil (any other cooking oil will also work), ensure the pan is well oiled then pour any excess off
  • Pour the mix into the frying pan and tip it around to get a nice even spread, cook for a minute on a medium heat, until you can easily flip the pancake, then cook the other side!

This mix will also keep in the fridge for 3 days, so you can whip up a big batch and make just a few pancakes at a time – hello quick and easy breakfast! You can serve with lemon and sugar, chocolate sauce or even ice-cream, because you’re an adult and that’s ok.

Green is good, embrace the super tea!

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PureChimp were kind enough to send me the matcha for this post. All views are my own.
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Pumpkin Macaroni Cheese

Before you read on and think ‘hang on, there’s no pumpkin here’, I’ll explain.

Butternut squash patch

I had every intention of doing this post using pumpkin, but this Cinderella has a butternut squash patch in her back garden, and I decided to pick one of them instead! The recipe works exactly the same, yay winter mac and cheese!

Pumpkin macaroni cheese

Pumpkin macaroni cheese

Pumpkin macaroni cheese

Pumpkin macaroni cheese

  • Cook 250g macaroni (or any pasta!), drain and set to one side
  • While the pasta is boiling, chop 400g pumpkin (or squash!) into chunks, and boil for 10-15 mins until soft.
  • Once drained, put the pumpkin back into the saucepan, add 3 tbsp butter and 150ml milk and using a stick blender, blitz until smooth. You can also do this in a food processor.
  • Add 100g cheddar and 1 tsp paprika and blend again, then stir in another 50g cheese.
  • Add the pasta to the sauce, and stir to combine

This can be stored in the fridge and reheated either in a saucepan or microwave, and is such a great winter warmer recipe! Its also a good way to get kids to eat veggies without noticing!

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Homemade Sweet Potato Hash Browns

Who doesn’t love a hash brown? As a child, it was all I’d ever eat from a McDonalds breakfast and I’d probably polish off 4 or 5 of them while my family chowed down on McMuffins.

What I don’t eat a lot of these days is regular potatoes, so when I had the brainwave that there must be a way of producing a healthier version of a fast food favourite, I couldn’t wait to give it a try! If you’re not so certain, how’s this:

5 hash browns = roughly 250 calories

Sweet potato hash browns

Better yet, they’re super easy to make! I used 2 medium sized sweet potatoes, which produced 5 good sized hash browns, but you can use as many or few as you like as its all done on proportions.

Sweet potato hash browns

Sweet potato hash browns

  • Take half of your SPs and chop them into chunks, then boil for 10 mins or until soft
  • While the chunks are boiling, grate the other half into a large bowl
  • Once soft, drain the chunks, add a tbsp of butter/margarine/whatever spread you like and mash until smooth
  • Add the mashed potato to the bowl of grated SP and using a fork, mix to combine, ensuring all the grated stuff is stuck together

Sweet potato hash browns

  • In a frying pan, heat coconut oil (you can use other oil if you like!) until its hot enough that it hisses a little
  • Using a spoon or your hands, take a lump of the potato mix and squash into a pattie, then drop into the oil
  • Fry for about 2 minutes on each size, or until golden brown – you can use more oil if you’d prefer a deep fried effect, or less if you don’t, but you’ll probably need to re-oil the pan between each batch.

Sweet potato hash browns

Ta-dah! I love serving them on a bed of spinach with a poached egg for a fancy-ish brunch, but how you eat them is entirely up to you!

You can also batch prepare these to freeze, then reheat under a grill or in the oven for about 10 mins!

Hello not-so-guilty pleasure!

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Jack Skellington Candy Apples

I think I must be fairly odd as Halloween doesn’t get me all that excited; I love carving pumpkins but other than that I’m always just way to pre-occupied with the thought of Christmas coming to really get into a spooky spirit. I do, however, love making Halloween-y themed food, so I thought it would be the perfect time to post my third candy apple post!

Jack Skellington Candy Apples

You’ll need 12-15 apples (I think green works best!), 5 cups of caster sugar and 1 1/2 cups of water, plus some black food colouring (gel or paste), lollipop sticks, and black and white chocolate or candy melts. You’ll also need a candy thermometer!

  • Start by mixing together the sugar and water in a saucepan, and get it boiling away. It needs to reach 150C, which will take a little while but you can use this time to get the apples cleaned and on their sticks.
  • Once the sugar hits temperature, stir in the black food colouring, dip the apples and swirl them around to cover in the candy, then place on a tray covered in greaseproof paper to set – which will happen quickly!

Now I can’t stress this enough: the sugar is HOT. We’re talking hotter than boiling water, so please please please be careful! This is definitely not an activity that children should be doing, even under supervision; its just not worth the risk of burning.

  • Once the candy has set hard, you can start melting the white chocolate, and either dip the apples into it or spoon it on, and pop these into the fridge to set.
  • When the white layer is hard, melt the black candy, and using a piping/ziploc bag with the corner cut off, pipe a spooky (or smiley!) face onto the apples and pop back in the fridge to let it set.

Jack Skellington Candy Apples

These can be stored in a sealed container at room temperature for up to a week, so you can get them ready a few days before its time to get spooky! And if Jack doesn’t take your fancy, why not try my original Poison Candy Apples?

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Chef Mickey’s, Hong Kong Disneyland

Even if you’re not staying at Hong Kong Disneyland’s Hollywood Hotel, its definitely worth making the trip to visit Chef Mickey’s!

Chef Mickey's Hong Kong Disneyland

The restaurant is open for breakfast and dinner, with lunch available during peak times, and Mickey visits during breakfast every day, and lunch and dinner during weekends and public holidays, but you can understand his absence when he must be so busy in the kitchen preparing the multitude of food that’s available!

Chef Mickey's Hong Kong Disneyland

Chef Mickey's Hong Kong Disneyland

Chef Mickey's Hong Kong Disneyland

All meals are done as buffets, but there is quite literally something for everyone, with dinner dishes ranging from traditional cantonese to sushi, curry to pizza to salad, and an incredible range of dessert options, including an ice-cream bar, and just as many options available at breakfast!

We ate here for both breakfast and dinner, and everything was perfect both times, and with it being one of only two character dining experiences in Hong Kong Disneyland, you’ve gotta try here!

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Garlic and Rosemary Potato Spirals

You know those 30 second recipe videos you see on your Facebook news feed on a daily basis? Well this post is sorta inspired by one of those, and while I definitely didn’t find it as easy as those videos make it look, these were pretty straightforward and extremely delicious!

Garlic and Rosemary potatoes

You’ll need potatoes (large-ish ones work best!), butter, garlic and dried rosemary, a sharp knife and some kebab skewers.

Get your oven pre-heating at 180C, and stick each one of potatoes onto a skewer. Now this is the tricky bit.. Starting at one end of the potato, start to slice while turning the potato so you get one continuous cut all the way down the potato – don’t be afraid to cut all the way down to the skewer, this will make it easier to spread apart in a minute! Give the potato a little twist, and tug it so it stretches out down the skewer leaving the cuts open.

garlic and rosemary potatoes

In a separate bowl, crush a garlic clove, and mash it with some butter – about 2-3 tbsp butter and half a clove per potato – then using a butter knife, slather the butter over the potato, getting into all the nooks. Top with a generous sprinkle of rosemary, then pop onto a baking tray.

Garlic and rosemary potatoes

Bake for 35-40 mins until golden and crispy, then slide the potatoes off the skewers and enjoy!

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Haidilao Hot Pot Restaurant, Beijing

This is a fun little story.

So it was one of the first nights we were in China, and we were in Beijing with no idea what restaurants were near us, so we did what all good tourists do: we turned to Trip Advisor, and lo and behold, #4 on the top restaurant list was literally just down the road, so off we trotted.

We come to the shopping centre that the restaurant is listed in, and take the escalators up and up until we eventually found it on the eighth floor..

Beijing Haidilao Hot Pot

It looked good, but when we arrived there was no English menu available for us to look at, so we decided to just take a chance and we lead to a table with a giant hole in the middle.. The staff were really friendly, but there only seemed to be one person who could speak a little bit of English, so ordering was interesting, especially considering we still didn’t really seem to know what was going on!

Here’s the deal: that hole in the middle of the table is filled with a big bowl of a soupy-stock, split into two halves for two different flavours. We were advised which options were spicy, so we opted for the mildest two: tomato and mushroom. This bowl is heated through the table, and bubbles away in front of you.

Beijing Haidilao Hot Pot

Next up, you pick what you want to go into your stock. We did this purely from the pictures in the menu, choosing beef, prawns, glass noodles, spinach and other veggies, and these are then brought to your table raw for you to add to the stock of your choice to cook yourself!

Beijing Haidilao Hot Pot

Beijing Haidilao Hot Pot

That’s right, you’re totally in control over what’s bubbling away in the hot pot! Because its so hot, most things take less than 5 minutes to cook, and then you have the fun task of attempting to scoop it out into your bowl without pouring soup all over the table – which I did every time.. They clearly knew we’d make a mess as they brought us aprons to wear and hairbands!

Haidilao Hotpot

Haidilao Hot Pot

The whole experience seemed really daunting at first, especially with the stress of understanding what it was we were ordering, but it turned out to be so much fun and the food was delicious! And how much did the bill come to for all of us? £20.

Interested? Check out the listing on Trip Advisor here!

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Walt’s Cafe

On our first night in Hong Kong Disneyland, we decided to venture across to the Hong Kong Disneyland Hotel for a little nose around and a spot of dinner, and we ended up in Walt’s Cafe.

Walt's Cafe

Like the hotel, Walt’s Cafe was incredibly classic in its styling, with wooden wall panelling and framed photos of Walt and his magical life on all the walls; it felt fancy and homely at the same time, like Walt could be sat at the table next to us. The waiting staff were so friendly and attentive, we were given stickers and our water glasses were never empty – we felt really looked after, it was lovely!

I ordered a sandwich – I can’t remember exactly what it was called, but I got to choose three fillings from a list of options! – and my mouth dropped when it arrived..

Walt's Cafe

Yes, those are double stacked sandwiches!! It was so delicious, but I could only manage about two of the monster sandwiches and a handful of chips before feeling ready to burst, and as we were determined to still order dessert, the best decision seemed to be to share!

Walt's Cafe

Yep, share the cutest dessert platter I’ve ever seen! Each of these little mousse type cakes was a different flavour: Pooh was mango, Mickey was chocolate and raspberry and Stitch was blueberry – yum yum yum! It was a really nice meal, and a definite must-do if you’re staying in the Disneyland Hotel, or have time to visit it!

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Homemade Toasted Marshmallow Ice Cream

Marshmallows are life.

Ice-cream is also not just for summer, so now we’re heading into the autumn months its time for a few warmer flavours, and I think this is my new favourite. Move over Ben and Jerry, Lottie is on the scene right now.

Toasted Marshmallow Icecream

And d’you know what? This was so easy.

Are you ready?

1. Preheat an oven to 220C.

2. Whisk 500ml of whipping cream until its stiff enough to hold peaks, but not overwhipped.

3. Cover a baking tray with greaseproof paper, spread out 2 cups of mini marshmallows, and bake for 4 minutes

4. While the marshmallows are baking, pour a can of sweetened condensed milk (397ml is the standard size) into the cream, and fold in carefully with a metal spoon.

5. Once the marshmallows have baked, quickly scrape all the melted marshmallow goop into the cream mixture and stir through the mix. Don’t worry about larger lumps or more toasted bits, they add great texture!

6. Pour the mix into a large loaf tin or container, and freeze for 6-8 hours, then scoop and serve!

Toasted Marshmallow Ice Cream

Toasted Marshmallow Icecream

You could turn this into a s’mores sundae by adding warm chocolate sauce and cookie crumbs and enjoy by a bonfire while toasting more marshmallows..

You are welcome.

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Homemade Turkey Burgers

Just because its September first doesn’t mean barbecue season has to be over just yet, especially as the weather has only just started picking up!

That being said, burgers aren’t just for BBQing, and these turkey burgers are a particular favourite of mine, and super easy to make!

Homemade turkey burgers

For about 6 burgers, you’ll need 500g turkey mince, 1 tsp oregano, 2 tbsp breadcrumbs and salt and pepper to season.

  • Tip your mince into a bowl, and using either your hands or a wooden spoon, break up the mince until even
  • Add the oregano and breadcrumbs to the mince and knead the mixture to ensure and even spread throughout. Add a pinch of salt and pepper and combine.
  • Using your hands, make the patties – the more you knead the mixture, the easier you’ll find this is to do, otherwise they can break up a little!
  • If you’re making these to eat another time, you can freeze the patties at this point, keeping them separate using greaseproof paper.
  • If not, these are good to go straight under the grill or onto the BBQ! Cook on each side for about 5 minutes, then pierce each side with a kebab skewer before continuing to cook. Just like chicken, you want the juices to be running clear!

Homemade turkey burgers

Now I’m a sucker for classic burger cheese, but if you’re feeling a little fancier then halloumi would also be great on these burgers, and I like to add a smear of green pesto for extra yumminess!

Homemade turkey burgers

Have I tempted you with this recipe, or are you a classic beef burger kinda person?

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Homemade Pastel Swirl Ice Cream

Did you read my Summer Bucket List? Well one of the things on there was making my own ice-cream, and while I could have made any old plain vanilla or chocolate, I went a little more colourful..

Pastel Ice Cream

It doesn’t involve a stand mixer, it doesn’t take hours of prep, and it looks and tastes amazing! You know, if I do say so myself..

1. Before you start on your ice cream mix, get yourself set up with 4-5 bowls, each containing a drop or two of gel/paste food colouring in your chosen colours – liquid colouring will not work with this recipe! Have spoons ready in each bowl, and a large loaf tin or 8 inch square tin ready too.

2. In a glass or metal bowl, whisk 500ml whipping cream until it holds peaks, but is still smooth.

3. Using a metal spoon, fold in 1 can of sweetened condensed milk – 14oz/397ml – until combined, then quickly split the mixture between the bowls with food colouring in.

4. Working fairly quickly – but without beating all the air out! – mix in the colouring until fully combined.

5. Scoop the different colours into the pan – you can layer them or dot them randomly, then use a skewer to swirl them together!

Pastel Ice Cream

6. Freeze the mixture for 6-8 hours, then scoop!

Pastel Ice Cream

You know that this would go great with? My Pastel Dreams Cheesecake!

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Baking Magic – Giant Mickey Cookie (gone wrong!)

It feels like ages since I’ve done a Disney baking post, and as the title suggests, I’m afraid to say this one went a little wrong, but its still delicious so I’m still sharing it!

‘Why did it go wrong?’ I hear you ask. Well, because while I love cookies, they seem to hate me, and I never seem to get them 100% right.

But seriously, this recipe is so good and so easy, and it makes SUCH A BIG COOKIE. Definitely sharing size. Or not.

1. Using a fork, soften 30g butter, then mix in 25g caster sugar and 25g soft brown sugar – light or dark are both fine!

2. Crack an egg into a small bowl and beat it, then add 2 tbsp of the beaten egg to the mix with 1/2 tsp vanilla extract.

3. Mix together 35g plain flour, 2 tbsp cocoa powder and 1/2 tsp bicarbonate of soda, then add to the cookie mix and beat in with the fork.

4. Add 50g chocolate chips (whatever combination of white/milk/dark you like!) and stir in.

Giant Cookie

At this point, I carefully scooped my mixture onto a baking tray covered in greaseproof paper in the shape of Mickey Mouse, added a few chocolate chips and it looked pretty cute:

Giant Mickey cookie

I then baked it at 170C for 14 minutes, and when the oven beeped, this is what came out..

Giant cookie

So I put it on a Mickey shaped plate and ate it anyway!

Giant Cookie on Mickey plate

And it was delicious.

What’s your favourite flavour of cookie?

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Baking Magic – Red Velvet Whoopie Pies

When it comes to snacks and desserts at Disney parks, everyone’s got their favourites, right?

Out of those favourites, we tend to have the favourites that you can get everywhere – popcorn, churros etc – and the ones that you savour in certain locations. Today’s recipe is one of the latter.

Sunshine Seasons inside The Land at Epcot ranks pretty high in my favourite quick service restaurants, and if its not the Mongolian beef that gets my taste buds excited (YUM), its the red velvet whoopie pies that keep me coming back again and again, so today I decided to make them!

  1. Preheat the oven to 180C. In a microwave-safe bowl, melt 1 oz dark chocolate and 1/2 oz milk chocolate together, and mix to combine the two.
  2. In a separate bowl, melt 3/4 cups butter, then whisk in 1/2 cup sour cream, 2 eggs, 1 1/2 tsps white wine vinegar and a splash of vanilla extract. Add red gel or paste food colouring until the mix is a nice shade of reddy-pink.
  3. In another bowl, combine 2 1/4 cups plain flour, 1 cup caster sugar, 1/4 cup cocoa powder, 2 tsp baking powder and 1/2 tsp baking soda. Pour in the red mix bit by bit and whisk until smooth, then stir in the melted chocolate mix.
  4. Cover a baking tray in greaseproof paper, and spoon the mix into 2 inch round circles, about 1 inch apart. Bake for 8-10 minutes, then transfer to a cooling rack.

Red Velvet Whoopie Pies

  1. While the whoopies are cooling, make the cream cheese filling by whisking together 125g cream cheese and 50g butter, then sift in 300g icing sugar and mix until smooth, then refrigerate until ready for sandwiching.
  2. Once cooled, pair up the whoopies and stick them together with a good helping of the frosting, then roll the edges in chocolate chips to finish!

Red Velvet Whoopie Pies

What are your favourite park treats?

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10 Things I Do When I Drink Too Much

Today’s post is brought to you by half a jug of Pimms. Will I regret it later? We’ll see..


I’m just gonna start of by saying that I really don’t drink much these days; I might have a bottle of Koppaberg at a bbq with friends, but I pretty much never drink at home and I usual drive when I go out so I’ve turned myself into quite the lightweight over the years. This Pimms, however, is really good, and I’ll admit I had a coke with a splash of raspberry vodka before I started on the pitcher so this is quite out of character.

You’ll notice that my ability to spell correctly and use proper punctuation is unwavering though, and I think that’s a sign of a former grammar school girl. Other things I do when I’ve had a few too many..

Pee a lot

Everyone knows the deal with this right? Once you’ve been once, you set off a chain reaction of peeing frequently throughout the night. I like to tell people about this little fact too.

Get louder

I don’t even have to be in a club with loud music, my volume just generally increases

Make up words

We all do this right? Half an hour ago I coined the term ‘cakey-cookie’

Carb load

When I was 18, cheesy chips from the kebab shop next to Walkabout was my jam, but bread and pasta do the job nicely too

Solve a crisis

I’m full of answers when I’ve had a drink or two. They span from fixing someone’s zip to creating a solution for world peace.

Take too many photos

Normally on Snapchat, so at least the evidence disappears after a short amount of time, but occasionally they appear on Facebook..

Tell people how much of a lightweight I am

I feel like reminding people of this fact makes it more acceptable for me to be in whatever state I’m in. Oh, and I’ll tell them I don’t do this often either.

Disappear for lengths of time

I once locked myself in the bathroom at a friends house because I had hiccups

Be clumsy without realising it

I’m the sort of person that knocks something over, then is surprised by it falling because I didn’t realise it had anything to do with me.

Take off my shoes

If I wear heels, which is basically something I save for the work Christmas party each year and that’s it, at some point they will come off and they won’t go back on. I’m older and wiser now, so generally there’s a pair of roll up flats in my handbag.

Do you do any of these?

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Baking Magic – Churro Bites

Churros are a park snacking favourite, but they’re something I’ve only myself come around to in recent years – my favourite being these adorable Mickey shaped treats from Tokyo Disney:

Tokyo Disney churros

So I decided to give them a shot, and I’ll tell you something right now: those perfectly straight churros you get in the park are damn near impossible to make in a little pan, ha! Hence, I’m calling these churro bites, cos they’re a little bit smaller and a little bit more random looking!

Making the dough is pretty easy:

  • Sift 250g plain flour with 1 tsp baking powder
  • Melt 50g butter and pour into a jug of 350ml boiling water. This is gonna look a little weird, don’t worry about it though! Also add a splash of vanilla extract
  • Make a little hole in the middle of your flour mix, and pour in the water/butter mix, then stir quickly into a sticky dough.

Baking Magic Churro Bites

Let this sit for 10-15 minutes while you prepare the oil for frying.

Prepare a tray by covering with greaseproof paper, and sprinkling this with caster sugar and a light layer of cinnamon.

Fill a large saucepan with oil, at least 1 inch deep, but not less than 2 inches from the top of the pan. You may need up to about a litre! Start to heat the oil over a high flame; it’ll take a little while, but you’ll know its ready when lots of little bubbles start appearing.

Add a large star nozzle to a piping bag, and fill with the rested dough. I recommend doing this in batches as the dough is a tad runny so will leak out of the end if too full.

Squeeze strips of dough directly into the oil, and use a pair of scissors to cut it clean from the piping bag. The dough will probably curl up and make fun little shapes, but that’s ok!

Baking Magic Churro Bites

PLEASE BE REALLY CAREFUL HERE. The oil is so hot and will bubble quite violently once the mix is in, so please mind your hands, and keep any children well away while you’re doing this.

The bites will start off at the bottom of the pan and float to the top after a little while. Once they’re brown and crisping up nicely, flip them over using tongs to give them an even fry. Once cooked, lift out using a slotted spoon or tongs, let the excess oil drip off for a second or two then pop onto your tray of sugar. Repeat the cooking in small batches of two of three bites.

Baking Magic Churro Bites

The churros will actually cool pretty quickly, so you can serve them almost immediately, but if not then let them cool completely before storing in an airtight container, and enjoy for days, yay!

What’s your favourite park treat?

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Cafe Mickey Dinner Review

On my recent Disneyland Paris trip, I was lucky enough to have the opportunity to go to dinner at Cafe Mickey in Disney Village. I had breakfast there on my birthday back in October and loved it, so I was really excited to go back!

Cafe Mickey dinner review

The restaurant is situated at the hotel end of Disney Village, and if you’re sat by a window you can get a pretty great view of the lake, Sequoia Lodge and Newport Bay. I’d describe the decor as ‘classic Disney’; lots of bright colours and patterns, bold and contemporary, although some parts are looking in need of a spruce, especially the toilets – there are only a few for the whole restaurant and they’re tiny and pretty yuck.

We were seated upstairs, which seemed to be quite a bit quieter than the downstairs area, but didn’t differ at all in terms of set-up. There are tv screens all over the place playing classic cartoons and movie clips, which is fun because there’s always something going on, you know, if a bustling restaurant isn’t busy enough!

Cafe Mickey dinner menu

It’s a set menu for dinner: a starter and main, or starter main and dessert. I ordered the chicken caesar salad, without the dressing. It was described on the menu as coming with croutons, but actually came with a small piece of garlic bread – which honestly I was pretty happy about because I always struggle with croutons in salads! The salad itself was pretty decent – can you screw up a salad? – but the bowl it came in was a stupid design because as soon as I tried to put my fork down, it slipped out and fell on the floor..

Cafe Mickey dinner review

For my main, I chose the pizza, onto which you can add three toppings. I chose goats cheese, pepperoni and ham. It was pretty huge, considering I’d just eaten a whole bowl of salad and I actually struggled to eat half of it which was a shame because I did really enjoy it! It had a nice thin base, which I often prefer, and they definitely didn’t skimp on the toppings! My base was a little burnt in places, but as I normally cut around the crust so I don’t fill up too much, I wasn’t too upset.

Cafe Mickey dinner review

But were we really there for the food? Nah.. Let’s talk characters!

We met Goofy, Pluto, Minnie, Tigger and Mickey, but these can vary. Its clearly stated that characters will come directly to the tables, so it always bothers me when I see parents sending their children off to find the characters and try to interrupt someone else’s time. Agh. Considering we were a big table, the characters were really patient with each one of us taking our turn to go up for photos, autographs, ‘who’s camera is who’s’ and ‘who’s taking who’s picture for them’ conversations.. Well, all except Mickey actually. We’d been there almost two hours before he made it to our table, and when he did he saw half of us, then got distracted by a small child and left, then we had to wait for a bunch of other tables to see him before he came back. I get that he’s the boss and he’s very busy, but he just seemed a little rushed compared to others; especially as Goofy and Tigger came back several times!

The set menu price for started and main is €33.99 or €41.99 with dessert as well, so including a drink we each would have paid about €37, but as annual passholders we had the added bonus of 10% off!

If I’m being completely fair, I would not say this was my favourite dining experience at Disneyland Paris, and after a lovely breakfast here back in October, dinner was a little bit of a let-down. I think I’d return for breakfast, but won’t be rushing back for dinner as there are plenty of other places I prefer.

My opinions may differ to yours, tell me what you think!

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#SummerofMatcha – Matcha Green Tea Mojito!

Sometimes blogging is hard work, and sometimes it involves drinking rum.

#SummerofMatcha Matcha Mojito

I’m all about the matcha; I drink it every day and its one of my favourite superfood products out there, so when I discovered EatCleanTea, and found that they offer a range of flavours as well as pure green, I was so excited to be a part of their #SummerofMatcha competition and I jumped at the chance to try their Mint + Matcha blend!

Why is matcha so great?

Matcha is a super concentrated pure green tea, that has health benefits from an increased metabolism to clearer skin, and can enhance concentration and calm the mind!

Now I don’t know about you, but when I think of summer and mint, I think beach, BBQs and mojitos, and thus, the Matcha Mojito was born!

#SummerOfMatcha Matcha Mojito

You will need:

  • Matcha + Mint
  • 1 lime, cut into two halves
  • A handful of mint leaves
  • White rum (you can substitute lemonade to make it a virgin!)
  • Soda water
  • Ice cubes
  • Sugar (optional)

Run around the rim of your glass with one of the lime halves, then dip into sugar to coat the top. Fill the glass with ice and mint leaves, and using a muddler of long spoon, mash them around a bit to release the mint flavours!

In a small glass or bowl, whisk together the juice of one lime half and a scoop of M+M; it’ll be lovely and green! Add a mint leave or two, and whisk a little more, then pour this into your prepared glass.

Add 1 measure of rum, squeeze the remaining lime half into the glass, and top the mix up with soda water. Give it a stir, chuck in a straw and enjoy!

#SummerofMatcha Matcha Mojito

That’s right, a cocktail with health benefits!

I was provided with a sample of Matcha + Mint by EatCleanTea for use in this recipe. All opinions are my own. Please drink responsibly.

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Baking Magic – Mickey Steamed Buns

With looking forward to my trips to Shanghai and Hong Kong Disneylands, it seems a little crazy that its almost been a year since I visited Tokyo!

Tokyo Disneyland was the most unique experience, and I would thoroughly recommend a trip if you get the chance – I’m dying to go back already! – and one of the many unique features of the parks was definitely the food. Forget corn dogs and fries, the cuisine is almost entirely suited to the Japanese culture, and we didn’t have a single bad meal there!

While you may not be in the Western parks, there are a couple of burger options for you, but before you go searching for a cheeseburger, even these have an adorable Japanese twist: steamed buns, and a touch of Disney magic! Today, I’m re-creating the most internet famous of these..


These buns are available at Tomorrowland Terrace in Tokyo Disneyland park, but other variations include a Donald equivalent in Toon Town, and a seashell bun in Calypso Kitchen in Tokyo DisneySea, and now I’m so excited that I can make my own!

Being totally clueless on where to even start, I stuck pretty close to the steamed bao bun recipe on BBC Good Food:

  • Mix 525g plain flour with 1 1/2 tbsp caster sugar and 1/2 tsp salt in a large bowl
  • Dissolve 1 tsp fast-action dried yeast and a pinch of salt in 1 tbsp warm water, then add to the dry mix with 50 ml milk, 200 ml water, 1 tbsp sunflower (I used olive) oil and 1 tbsp rice wine vinegar and mix into a dough, using either your hands or a dough hook attachment on a food mixer < so much easier than your hands! Knead for 10-15 minutes
  • Put the dough into a lightly oiled dough and cover with a damp cloth, then leave for 2 hours to rise. It should double in size, but don’t worry too much if it doesn’t!
  • Tip it out onto a floured work surface and flatten it out, then sprinkle 1 tsp baking powder over it and knead for 5 minutes.

This is where I deviated a little from the method of the recipe.

  • Roll out the dough until its about 1cm thick. I found this easier by cutting the dough in half and doing one half at a time!

Mickey steamed buns

  • Using a big flower shaped cutter, preferably a five petal design, cut out shapes from the dough. Using your hands, stretch these out slightly, dab with a bit of oil and fold them over a chopstick so that three of the petals are on top (see that Mickey hand shape?) and repeat with all the dough.
  • Cover the buns with a clean tea towel or oiled cling film, then leave somewhere warm to prove for 1 hr 30 mins.
  • The buns should double in size, but again, don’t worry about this too much – mine didn’t!

Mickey steamed buns

  • Before cooking, use black food colouring and a paintbrush or toothpick to add Mickey’s glove markings!
  • Cook the buns in a steamer for 8 minutes, then unfold, fill and close back up!

Mickey Steamed Buns

The buns are best served still warm, but still delicious once cooled! I personally recommend filling with pulled pork or teryaki chicken!

Love the look of these? Have a look at my favourite crazy Tokyo foods!

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Friday Favourite Five – Disneyland Paris Restaurants

Today I’m sharing five of my favourite places to eat in Disneyland Paris! There’s a mixture of table and counter service, all of which serve some incredibly delicious food, because what is a Disney trip without way too much food?

Bistrot Chez Remy

1. Blue Lagoon

I love everything about Blue Lagoon: the setting, the food, the ambience.. Pirates of the Caribbean is always one of my favourite rides and I love that Disneyland Paris has a restaurant inside it like there is in Disneyland California, and the food is SO GOOD!

2. Bistrot Chez Remy

This is the absolute cutest restaurant ever. It really feels like you’ve been transported into Ratatouille, with every detail of the decor being so well thought out!

3. Walt’s

There is so much to love about Walt’s. Firstly, you’re on Main Street USA and if you’re sat by a window you can watch the world go by below you, and even catch the parades if you time it right! I also adore the decor; each room is themed to a different land of the park, but in such a classic way that its not glaringly obvious, but the little details really make it! Oh, and the food is to die for!

4. Earl of Sandwich

Ok, so this is in Disney Village and isn’t specifically a Disney restaurant, but OH SO GOOD

5. Hakuna Matata

We all love chicken nuggets, right? For a counter service restaurant, its a great size and there’s always seating available, and I love that there are healthy options available – even if I don’t always choose them!

Where are your favourite places to eat in Disneyland Paris?

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The Skinny Kitchen

You know when a place is really hyped up and you worry that it won’t live up to the expectations?

Well that was me with The Skinny Kitchen. I’d made three attempts to eat there before I was actually successful due to it being so busy, so when we finally managed to squeeze ourselves in for lunch, I was praying that it was worth the amount time I’d spent hoping to eat there!

The Skinny Kitchen Bournemouth

The Skinny Kitchen originated in Ibiza, and as the name suggests, is all about providing clean, healthy and delicious food; eating and feeling great about it. The menu ranges from protein shakes and smoothies to pancakes to burgers, with all the nutritional information carefully calculated, and has its own key to highlight dishes that low carb, GF, veggie friendly and vegan friendly to help customers make an informed decision about their meal.

But you want to know what I thought about the place, right?

The Skinny Kitchen Bournemouth

The Bournemouth restaurant is actually pretty small – part of why its always packed! – but is fairly minimalist in design so it doesn’t feel crowded. I loved the lighting features, including the neon sign ‘Pancakes, Weights & Protein Shakes’ and the natural wood effect tables pleased the blogger in me so much!

So I ordered the Pumpin Iron protein bowl; just reading the contents from the menu made me happy so I couldn’t resist – so many of my favourite foods in one dish! To save myself for the food, I just asked for tap water, which came with a lemon slice, but Jess had the Super Skin smoothie which looked amazing; shame I’m not an avocado fan! The wait for the food was torture because I was so excited, and I worried that because it was busy that we’d have to wait some time, but it soon arrived and I can honestly say I squealed a little – such a pretty bowl of food!

The Skinny Kitchen Bournemouth Pumpin Iron

Photos taken, and it was time to dive in, and oh my gosh.. All that over-hype and anticipation disappeared, and instead I just got to enjoy possibly my favourite dish of food ever (once I’d ditched the tomatoes onto Jess’s plate). I feel like I’m gushing but it was all just perfect, from the chicken to the sweet potato cake and pesto dressing, and can you believe its only 260 calories, and under £10?!

The Skinny Kitchen Bournemouth

The staff were also so lovely and friendly, which always goes a long way for me, and the whole experience has had me totally overlooking the three failed attempts! I can’t wait to go back and try more of the incredible sounding food on the menu!

Bring on the protein pancakes!

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Baking Magic – The Grey Stuff

If you’re in the know on Walt Disney World secrets, you’ll know that if you dine at Be Our Guest, you can order the infamous Grey Stuff from the song itself.

Photo courtesy of Amy from http://www.paintpotted.co.uk

You also might know that there’s already a whole bunch of copycat recipes for it on the internet, but if, like me, you’ve read them all, you’ll notice that a) they’re pretty much all exactly the same and b) they all involve ‘instant vanilla pudding mix’ which is prevalent in the US, but something that we don’t really have here in the UK, so this is where this recipe has come from today; a UK friendly, real ingredient version!

The Grey Stuff Recipe

1. Melt 175g white chocolate in a bowl over hot water, or in the microwave. While its melting, crush up 4-5 oreo cookies into a fine powdery crumb, then stir half of this into the melted chocolate. Pour this into a glass bowl and set aside.

The Grey Stuff Recipe

2. In another glass bowl, whisk 2 egg whites until they’re stiff, and fold this into the chocolate mix with a teaspoon of vanilla extract. Be fairly gentle so as not to beat out all the air!

The Grey Stuff Recipe

3. Whisk 225ml double or whipping cream until fluffy and firm, then fold this into the mix and add the remaining oreo crumbs in. Looking pretty grey-t, right? (I’m hilarious)

The Grey Stuff Recipe

4. Put the mix into the fridge for about an hour to set, then scoop into a piping bag with a wide star nozzle, and pipe out onto your serving plates. Once you’re happy, get the plates back into the fridge until you’re ready to serve.

The Grey Stuff Recipe

Try it, it’s delicious!

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Treat Yourself – Pastel Dream Cheesecake

For a lover of bright and bold colours, I’m surprisingly obsessed with pastels right now.

So I’m scrolling through Pinterest, looking for pins for my new Pastel Dreams board, when I came across this ADORABLE cheesecake from SprinkleBakes, and I knew I had to give it a go – with my own twist, of course!

Pastel Cheesecake

You’ll need an 8 inch springform pan (I used a silicone one which made getting it out a little tricky!), an electric mixer – handheld or stand based – and plenty of bowls and spatulas at the ready!

To start off, I made my favourite cheesecake base: Oreos! Crush up 250g, and mix with 40g melted butter until its nice and sticky, then press into the base of your tin, making sure to get it nice and even. Pop this in the fridge for now.

Pastel Cheesecake

Next up, make the cheesecake mix. I stuck to the SprinkleBakes recipe:

  • Whip 1 3/4 cups of whipping cream in a glass bowl. Once it starts to thicken, gradually add 1/2 cup sugar and whisk until stiff peaks form
  • Give 10 oz. cream cheese a good stir to make sure its nice and soft, then beat this into the cream bit by bit, then add 2 tsp vanilla extract
  • Sprinkle 1 tsp powdered gelation over 1 tbsp water, and let it absorb fully – about 2-3 minutes – before blitzing it in the microwave for 10 seconds, then folding it into your cheesecake mix
  • Divvy the mix up into three bowls, then using gel food colouring, tint the mixes into your favourite pastel shades. I really wouldn’t recommend using liquid colouring here!

Ok, this is where I deviated from SBs technique a little..

Inspired by another pastel favourite of mine, Flumps, I bought a load of the extra long ones and cut them up into 1.5 inch lengths, although if you can get shorter ones you’ll save yourself a job!

Pastel Cheesecake

Take the base out of the fridge, and very carefully stand the marshmallows around the edge of the base – don’t worry, they’ll hold up fine once you start filling it with cheesecake mix!

Pastel Cheesecake

Pile in your first colour, then smooth it out carefully with a palette knife, and repeat with all your other colours. Get this into the freezer now, and leave it for a good hour or two to set nice and solid.

I recommend taking it out of the freezer about 20-30 minutes before serving; it makes it a lot easier to remove from the tin, and cleaner to cut!

Pastel Cheesecake

Pastel Cheesecake

Dreamy, right? Another great reason to serve it semi-frozen is that it has the consistency of icecream and its just so yum!

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Baking Magic – Make it Pink! Make it Blue! Cupcakes

This post is coming to you today in honour of the fact that right now I’m in Disneyland Paris! Thank goodness for scheduled posting, eh?

To celebrate the fact that I’m probably twirling around in front of Sleeping Beauty’s gorgeous castle as you read this, I’m honouring the lovely Aurora and the classic debate among her many fans: pink or blue?

Make It Pink Make It Blue Cupcakes

Start off by preheating your oven to 190C, whip up a batch of your favourite vanilla cupcake mix, and separate it into two bowls.

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Using gel food colourings (I recommend Wilton or Sugaflair!), tint one bowl pink, and one bowl blue, like so!

Make It Pink Make It Blue Cupcakes

Line a cupcake tray with cases – pink and blue were my obvious choices, but its up to you! – and using a teaspoon, drop a little bit of one colour into each case. Keep on adding the two different colours bit by bit until the case is 3/4 full, then you can either leave it as is, or use a skewer to swirl them together a little more; gives it a bit more of a magical effect, I think!

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Bake for 15-17 minutes. If the cakes spring back nicely when you give them a little poke, or a skewer inserted into the cakes comes out clean, then you’re good to go! Get them out and onto a cooling rack.

Now its time to make some frosting; my go-to is always buttercream. Use at least 2 parts icing sugar to 1 part butter, and you might want to add a little more sugar as a firmer buttercream is better for this one! Again, tint half pink and half blue.

You’re going to need three piping bags for this next bit, but only one nozzle – I’m using a large closed star tip. Without cutting the ends off, fill one bag half full with pink, and another half full with blue, and try and squeeze the icing down a little.

Make It Pink Make It Blue Cupcakes

Cut the end off of the third bag and insert the nozzle, then you can snip the ends off of the pink and blue bags. Pop the two full bags into the empty one, and slowly squeeze until the icing appears at the end of the tip. You may find here that one colour comes out first before the second begins to show, I squeeze it out into another bowl until the colours are mixing nicely.

Make It Pink Make It Blue Cupcakes

Now pipe your cupcakes!

Make It Pink Make It Blue Cupcakes

I think the fairies would be proud, don’t you? Are you Team Pink or Team Blue?

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Friday Favourite Five – Recipe Books

I’m that person that lives in fear of the physical book industry dying out. I used my sister’s Kindle once and I wasn’t happy about it.

But I’m not just sad about the potential demise of my favourite fiction; I have a deep love for cookbooks, and while I do spend hours pinning recipes on Pinterest, there’s nothing like having to balance a book in the kitchen while you’re peeling and chopping and all sorts! Here are (just a few of) my favourites at the moment:

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Save with Jamie

Who doesn’t love a bit of Jamie Oliver though? This book is a godsend for making the most out of food you already have! Each section starts with a big ‘mother recipe’, if you will, and then all the following recipes show what you can do with the leftovers of said meal.

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Yo Sushi: The Japanese Cookbook

That’s right, all your favourite dishes from Yo in one book, eek! I was so excited when I saw this book, Yo Sushi boasts some of my favourite dishes – I’m looking at you, pumpkin korroke! It’s got everything from hand rolls to rice dishes to meat and seafood!

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Reader’s Digest 30-minute cookbook

Sometimes the glamorous, shiny covered, celebrity chef recipe books that you need. Sometimes you just need a book that’s full of quick, easy and hearty recipes, and lots of them! This book is packed with family favourites, healthy options and good old classics, and I’ve got quite a few post-its stuck around it.

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Marshmallow Madness

You can tell from the slight sticky stain on the spine of this book that its seen a fair amount of action! I love making marshmallows, and while I knew how to do it before I got this book, there are so many fun and fresh variations in here, and the cover is squishy too!

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Duff Bakes

Ok, so I’m yet to try any recipes from this book just yet, but from reading it I can already tell I’m going to love it. Duff has been an inspiration since I watched my first ever episode of Ace of Cakes, and I was so excited when I saw this book was coming out that it went straight on my Christmas list! Its full of everything from bread to blondies and it all looks so delicious!

What are your favourite recipe books?

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Baking Magic – Mac and Cheese Bread Cones

THIS IS THE MOST EXCITING BAKING MAGIC POST FOR ME

Bacon Mac and Cheese Cone

If you’re not lucky enough to have tasted the glory that is a bacon mac and cheese bread cone from Disneyland’s Cozy Cone Motel, then you’re in for a real treat today. If you have, then I bring you the amazing news that you can make them at home!

Ready?

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Ok, for the cones you’re gonna need the ready-roll croissant dough that you can get from most supermarkets (one roll will make 4-5 cones), and a load of tin foil. Roll out the dough onto greaseproof paper, and using a knife or pizza cutter, cut it into strips. Pre-heat your oven to 180C

Scrunch up your foil into a cone shape, then wrap it in another layer of foil to give a smooth outer finish, then spray it with cooking oil. Take your first strip of dough, and working from the bottom of the cone, start to wrap it round and round, with a slight overlap with each layer, and keep adding strips until you’re happy with the size.

Grease a baking tray, and pop the cones on their side on the tray. Bake for 5 minutes, then turn the cone and bake for another five. Once nice and golden brown, place the cones onto a cooling rack and let them cool before removing the foil support from the middle.

Croissant cones

Ta-dah! You can make these a day in advance and keep them in a sealed container.

If you have a favourite mac and cheese recipe, whip up a batch, load your cone and sprinkle with some bacon chunks, and you’re all done! If not, here’s my favourite:

  • Cook 400g macaroni normally and drain.
  • Melt 50g butter in a saucepan, and gradually add in 50g flour until a thick paste forms.
  • Whisk in 250ml milk and be sure to beat out any lumps, then add 250g grated cheddar/mozzarella – if you’re gonna use mozzarella, mix it with cheddar otherwise its gonna be crazy stringy – and let it melt in.
  • Stir in 50g cream cheese and a pinch of salt and pepper, then add your drained pasta to your cheesy concoction.

Let your mac and cheese cool a little before loading up your cone, then top with bacon bits and devour in the sunshine!

Bacon Mac and Cheese cone

Have you visited the Cozy Cone?

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Treat Yourself – Leftover Easter Chocolate Brownies

I make the best brownies, if I do say so myself..

Its not just me, I’ve been told by a lot of people 😉

And after last weekend, I’m sure I can’t be the only person still swimming in chocolate, so I thought I’d share my brownie recipe, adapted to use up some of your Easter chocolate! What’s great about this is that you can use any chocolate: milk, dark, white, Lindt, Cadburys etc, and any mix of them to make unique brownies every time.

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1. Put 115g of your chocolate into a bowl with 115g butter and melt it down, either in a microwave or over hot water. At this point, try to use only ‘plain chocolate’; ones without biscuity bits or caramel or fillings etc – you can use them later! While this is melting, line an 8 inch square baking tin with greaseproof paper and heat your oven to 180C

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2. Pour your melted mix into a bowl with 300g caster sugar and mix together

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3. Beat in two eggs, followed by 2 tbsp cocoa powder and 115g plain flour. This is your basic brownie mix

4. Ok, all that other chocolate? Break/chop/mash it all up and add it to the mix. If you’ve got Creme Eggs, save them for the next step! Pour the chocolatey mix into your tray, and bake for 30 minutes, or 25 if you’ve got Creme Eggs.

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5. Creme Egg step: while the mix is baking, carefully chop your eggs in half. If you don’t have the patience for this, just smash them up a little bit! When the oven beeps, take the brownie out, arrange your eggs on the top and press them into the brownie before popping it back into the oven for another 5-6 minutes.

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6. Let the brownies cool on a cooling rack, then chop them up and devour!

You can thank me later..

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