Christmas cookies

Gingerbread cookies


  • 125gm butter
  • 100gm brown sugar
  • 125ml goldern syrup
  • 1 egg yolk
  • 2 1/2 cup or 375gm plain flour
  • 1 tbsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda

To decorate

  • 1 cup icing sugar
  • Red and green mm
  • The 1 egg white leftover from the cookies


  1. Preheat the oven to 180degrees celcius
  2. In a seperate bowl beat the butter and sugar together until a pale mixture forms. Then add the goldern syrup amd egg yolk and beat until combined.
  3. Mix in the flour, bicarbonate of soda, ginger and mixed spice
  4. Turn out onto a clean floured surface and knead hbtil smooth. Wrap in clingwrap amd refridgerate for 30mins
  5. Remove the dough from the fridge and place between two sheets of baking paper. Roll until 5mm thickness and use cookie cutters to cut the desired shape out. Place on trays and bake for 10mins
  6. Mix the eggwhite with the icing sugar and put into a pipping bag. Decorate your cookies as you wish, allow to set and mmmenjoy

Christmas Jam cookies

Makes approx. 30 8cm biscuits (cookies)

Cookie ingredients:

  • 250g (1 cup) butter, at room temperature
  • 200g (1 cup) sugar
  • 1 egg
  • 500g (2 cups) plain flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 1/2 teaspoon salt

Jam ingredients:

  • 350g strawberry jam
  • ½ cinnamon stick
  • 1/4 teaspoon allspice



  1. Preheat the oven to 180 degrees celsius
  2. With an electric mixer cream the butter, sugar and eggs together until pale and creamy.
  3. Slowly beat in the flour, cinnamon, nutmeg, allspice and salt until just combined.
  4. form into a ball, wrap in cling wrap and refrigerate for at least 1 hour
  5. lightly flour a clean bench and roll out dough to 3mm thickness. Cut circular cookies out of the dough and place them on baking trays. Then in half of them cut out centre cutouts using christmas shapes if you have them, if not a mini circle works just as well and looks great, (it’s best to do this on the tray as the cut out can change shape if you move the dough around)
  6. Bake in the oven for 10-12 minutes till lightly brown. move to a wire cooling rack and leave to cook

for the jam

  1. mix the jam and spices together in a small saucepan and heat until the spices dissolve into the jam and taste amazing!
  2. Allow to cool and spread on the cookies. Fit them together and mmmenjoy!

Sun dried tomato creamy chicken



I love this dish as it works well with most carbohydrates, you can have it with rice, potatoes, or add pasta to the sauce and have this as a pasta dish. It is simple tasty and can feed up to 6-8 people depending on how much chicken you use.


  • 8 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon chilli flakes, or more, to taste
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/3 cup sliced sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated cheddar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil


  1. Preheat oven to 200 degrees C.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large oven-proof pot over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Melt remaining tablespoon of butter in the pot. Add garlic and chilli flakes, and cook for 1-2 mins, stirring frequently. Stir in chicken stock, heavy cream, sun dried tomatoes, cheese, thyme, oregano and basil.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Cover and place in the oven and roast for 25-30 minutes until cooked.
  7. Serve immediately and mmmenjoy

Sundried tomato and fetta pasta

Fun fact did you know that the spelling feta is only used for feta cheese made in certain european countries and it must contain 70% cows milk and the rest being goats milk. Whereas fetta with two t’s can be used by anyone!

I love this recipe as it is so incredibly quick to make, perfect for a busy weekday when you want a delicious pasta in 15 minutes.
Prep time: 5 minutes Cook time: 10 minutes


  • 1 packet rigatoni pasta
  • 4cloves crushed garlic
  • 3 tablespoons sliced sundried tomato in oil
  • 1/4 cup tomato paste
  • 2/3 cup white wine
  • Fetta cheese


  1. Cook the pasta as per instructions on the packet
  2. Put two tablespoons of the sundried tomato oil in a small pot. Heat the oil, add the garlic and lightly fry.
  3. Add in the tomato paste and lightly fry
  4. Add in the wine and sundried tomato, stir and allow to reduce to half the volume
  5. Mix with the pasta and scatter the  fetta cheese on top. Serve and mmmenjoy