Banana fudge ice cream

Banana Fudge Ice Cream

This creamy homemade banana fudge ice cream is so good you’ll want to keep the recipe!

banana fudge ice cream

Last summer I made the best banana fudge ice cream ever.   It was simply a banana ice cream studded with little pieces of chocolate covered fudge.   It was so easy to make I could make it for guests and only needed to spend a few minutes getting it started in the ice cream maker and then 20 minutes later it was ready to eat.  I made it more than once too.

Of course I wanted to make it again this summer.   I definitely wanted to eat it again and so I did what any food blogger does when wanting to remake a favourite recipe.   I searched my blog for the recipe.

I knew I’d made it a couple of times so I was confident it would be there.   It wasn’t.   I wondered if maybe I’d noted the recipe down in my drafts folder but it wasn’t there either.  What could I do?  Well, I knew I had to make that ice cream again.   That banana fudge ice cream was so delicious that it could not just disappear like that!

I had to try to remember the recipe.   Well, luckily I knew the main ingredients were bananas, cream and chocolate covered fudge bars.  The quantities?   Well,  I tend to be quite flexible with quantities anyway.

Banana fudge ice cream

The important thing is to keep tasting the mixture as you’re blending the ingredients together.   If it tastes amazing  before it’s frozen, it should taste good when frozen too.  In fact, it’s hard to give exact quantities as the bananas can vary in sweetness.   For ice cream you can get away with using slightly overripe bananas and of course, the riper they are, the sweeter they’ll make the ice cream.   I still needed a little bit of icing sugar to get the right level of sweetness but you may find you’ll need more or less depending on taste.

You could easily adapt this recipe.   I’ve called it banana fudge ice cream as one of the main ingredients is chopped up fudge bars (I used Cadburys Fudge) but  you could make a completely different ice cream just by using a different chocolate or candy bar.   Personally I quite fancy adding a crumbled up chocolate Flake another time!

I used my ice cream maker to make this ice cream as it’s so easy to use but if you haven’t got an ice cream maker then don’t let that stop you, although I haven’t tried them, you can read here about 6 ways to make ice cream that don’t involve going out and buying a machine!

Banana fudge ice cream

Doesn’t it look tasty in these  Ravenhead sundae dishes?

Banana Fudge Ice Cream


  • 2 bananas (they weighed 210g after being peeled)
  • 300ml double cream
  • 110ml milk (I used semi-skimmed)
  • 60g icing sugar (feel free to use more or less depending on how sweet you want the ice cream to be)
  • 100g chocolate covered fudge, chopped
  • Extra sticks of fudge to serve (optional)


  1. Mash the bananas thoroughly with a fork until you have a puree.
  2. Add the cream, milk and icing sugar and mix together with the fork.
  3. Turn the ice cream maker on and pour the banana cream mixture into it.
  4. After about 10 minutes when the ice cream is beginning to set, add the chunks of fudge and let the ice cream maker continue beating for another 5 minutes.
  5. Scoop the ice cream into a container and put in the freezer until you're ready to eat it.
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If you’re looking for more easy ice cream maker recipes then do take a look at my recipes for gooseberry ice cream,  raspberry and white chocolate ice cream or  even kiwi fruit ice cream.

I am linking this to #CookBlogShare hosted this week for the first time by Eb at Easy Peasy Foodie.  I am also linking to #RecipeoftheWeek at A Mummy Too and Brilliant Blog Posts at Honest Mum.

Cook Blog ShareRecipe of the weekbrilliant blog posts

Banana Fudge Ice Cream
Spinach Citrus Salad

Spinach Citrus Salad with Grapefruit Vinaigrette

This healthy spinach citrus salad combines oranges and grapefruit  with a punchy grapefruit and mustard dressing  and is definitely one of the most refreshing salads I’ve eaten for a long while.

spinach citrus salad

I was so pleased to find this salad on From Gate to Plate when I was browsing through looking for my Secret Recipe Club pick.   I’d had a few busy weeks and I was feeling like I needed to make some healthy choices and this was exactly what I was looking for.

The salad looks quite simple and it is.   But, it is packed full of flavour.  The spinach leaves go really well with the orange and grapefruit segments and the grapefruit dressing is a revelation!

spinach citrus salad

I often add lemon or lime juice to salad dressings but I’d never thought to make a grapefruit vinaigrette. Maybe that’s because I just don’t buy grapefruits as often.   That really should change as I think this dressing would go so well on all sorts of salads.   You can clearly taste the grapefruit but because of the agave nectar it’s not too sharp at all and even the mustard isn’t too strong, despite the fact that I used English mustard rather than Dijon.

As I said earlier, I found this recipe on From Gate to Plate but I have adapted it just a little.  I used agave nectar in place of honey and I’m sorry to say I completely forgot to add the red onion.  I’m sure it would be lovely with just a little onion but it was gorgeous without it too.

spinach citrus salad

From Gate to Plate is written by Lauren, a 20 something country girl with a passion for cooking, farming and animals.  She lives and works on a farm and loves the outdoor life.   The photography on her blog is absolutely beautiful and I was so tempted by the gorgeous pictures!  If you’re not already tempted by my pictures of this spinach citrus salad then just pop over to her blog and I can assure you that you will be!

Some of Lauren’s recipes that really made me salivate were her Spiked Skillet Peach Pecan and Blueberry Crumble, spiked with a  little bourbon I think this dessert would be perfect on a slightly cooler day.  I always look at the salads and I love the sound of this Pickled Pasta with Cucumber and Tomatoes.  It would be great for easy summer meals and picnics and I always love recipes that can be prepared in advance too. My children love vinegar and I’m wondering if it would be a way to get Little Miss Spice to eat pasta.

This may not at first look like the most child-friendly recipe but Little Miss Spice loved the citrus fruit and even ate a few leaves of spinach along with the dressing.

spinach citrus salad

Spinach Citrus Salad

Yield: 4 servings


  • Large bag of spinach, washed
  • 1 grapefruit, cut into segments
  • 1 orange, cut into segments
  • For the Dressing
  • Juice of 1/2 a grapefruit
  • 2 tbsp olive oil
  • 1/2 tsp English mustard or a little more of another variety of mustard
  • 1/2 tsp freshly grated ginger
  • 1 tsp agave nectar
  • Pinch of salt


  1. Divide the spinach between 4 plates and top with the fruit segments
  2. Whisk all the dressing ingredients together
  3. Serve the dressing on the salad.


This salad is lovely with fish, chicken or halloumi. If you are making this salad in advance, don't put the dressing on until ready to serve as it will make the spinach go soggy.

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spinach citrus salad

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I am linking to #CookBlogShare hosted by Mandy at Sneaky Veg, Brilliant Blog Posts hosted by Vicky at Honest Mum and Eat Your Greens hosted this month by The Veg Hog and on alternate months by A Seasonal Veg Table.  As spinach is a great vegetable to grow in allotments and is season right now too, I am linking to #TheFoodCalendar at Charlotte’s Lively Kitchen.

Cook Blog Sharebrilliant blog postsEat Your Greensthefoodcalendar-august-2016

Spinach Citrus Salad
Crosta & mollica review

My Summer Entertaining Tips & Review of Crosta & Mollica Breads

It’s summer.  It’s finally summer!  We’ve waited a long time for summer this year but now it’s here, it really is time to enjoy it.

Crosta and Mollica Review

It’s time to invite friends round and enjoy some easy and relaxed entertaining.  As a food blogger I love cooking and I love to cook for other people, especially when they enjoy my food!

However, I hate to have to spend so long preparing a meal that I’m stressed before the guests even arrive and I also hate to have to spend time in the kitchen when I could be outside enjoying the party.

So, here are my three top tips for easy summer entertaining that won’t make you stressed:

Tip No 1

Start the party off with some good quality nibbles and don’t feel you have to make them yourself.

Recently I’ve been snacking on a tasty selection of Crosta & Mollica Italian Tarallini, Crostini and Grissini breads.  They’re lovely as a snack but are also great for a party.   They’re crunchy, moreish and a cut above the average bread stick.  I’ll tell you more about the individual biscuits further down this post.

crosta & mollica review

Tip No 2

You don’t have to prepare all the food yourself!   If someone offers to help or asks, what they should bring, don’t turn down the offer.  If they want to bring a dessert, why not?  I have to admit that I don’t always stick to my own advice on this one.  I’ve often turned down offers of help but then wished I hadn’t!

Tip No 3

Serve food that you can prepare in advance.  This is really really important.   Some recipes may be great to eat  and may be very impressive but it’s your party.   Serve something that allows you to enjoy the party just as much as your guests.   I love to use my slow cooker to make amazing slow cooked bbq ribs or to make a favourite curry in advance.  I make things that I know taste good and if they look good too then that’s a bonus!

Finally, if you can’t resist wowing your guests just a little then pick a dessert you love and that can also be made completely in advance.  My homemade banana fudge ice cream is a particular favourite  and the recipe will be posted soon!  I have to say I don’t have any friends who are not impressed by homemade ice cream!  Cheesecakes and pavlovas are also popular make-ahead desserts and it’s easy to make them look good too.

Crosta & Mollica Review

The Crosta & Mollica Breads

The four Italian Crosta & Mollica breads I tried were:

Tarallini with Fennel Seeds – Crisp baked Italian dough rings

Tarallini Multigrain and Seeds – Crisp baked Italian dough rings

Crostini Oregano – Crisp baked Italian Bread Slices

Grissini Breads – Handmade light & crisp short Italian grissini

Crosta and Mollica Review

It’s hard to say which my favourites were  but it was probably the Tarallini.    I especially loved the taste of the fennel in the Tarallini with fennel seeds and I was delighted that Little Miss Spice loved them too.  In fact, I struggled to take photos as every time my back was turned they were being slowly but surely snaffled away!

Crosta & Mollica Crostini

Master Spice was the same with the Crostini.   The oregano gives them a beautiful Italian flavour and they are deliciously crisp and crunchy!

The Grissini breads are closest to mini breadsticks but  a little bigger and just so much lighter.  They are all slightly different shapes and sizes which gives them an authentic rustic feel.

Crosta & Mollica review Grissini Breads

You can buy the breads from Waitrose, Ocado and Tesco and are currently retailing at £1.89 – £1.99

Have you tried these breads?  Do let me know and also let me know what nibbles you like to serve at a party.

Disclosure:  This is a featured post however all opinions are my own.

Crosta & mollica review

Review of Crosta & Mollica Breads

my sweet potato kibbeh 3

Cook Once Eat Twice August 2016 and July Round Up

Welcome to August’s #CookOnceEatTwice and the July round up.   This last month seems to have flown by and now that the summer holidays have started it’s going to be even harder to find time for blogging but also even more important to have a few tasty meal ideas that can make enough food to last for more than one meal!  The linky for August is at the end of this post but first lets see what delicious recipes were made in July.

The first entry was from Elaine at Food Bod with a dish that started as a simple (but delicious) salad then the leftovers went into a roasted aubergine.  The leftovers of this second meal were added to a marinated cauliflower and chickpea dish and amazingly there were still more leftovers which were whipped up into a dip!  I looked at each picture and thought I’d find it hard not to gobble it all up so I am so impressed with how Elaine manages to do this again and again!

food bod

Next was Shaheen from A Seasonal Veg Table with Ramiro Pepper and Harissa Tomato Potatoes with Black Pudding.  It looks like such a delicious vegetable stew and the vegetarian black pudding on the top must be a lovely contrast to the tomatoes and peppers!

Ramiro Pepper and Harissa Tomato Stew

My own entry, a Garlic and Herb Butter Quick Bread was next.  This bread really is a great alternative to traditional garlic bread and although it might not be the healthiest bread it really is moreish!

Garlic and Herb Butter Quick Bread

Next was Monika from Everyday Healthy Recipes with this gorgeous Baked Beetroot with Feta and Orzo.  I just love the colours and I need to get over my fear of getting beetroot stains everywhere and use beetroot a little more in my cooking!

beetroot and feta salad

Then there was  another wonderful salad, this Orange, Ginger and Carrot Salad by Choclette at Tin and Thyme would also be a perfect side dish for a bbq, a picnic or just a simple meal at home.


This was followed by these delicious Date Slices by Angela at Only Crumbs Remain.  The pastry looks perfect and I love the generous amount of dates in them.  I haven’t had date slices for years and would love to try one again!

date slice

Then there were two entries from Eb at Easy Peasy Foodie.   The first was this Kale and Red Onion Dhal with Buckwheat.   Eb has been following the Sirt Food Diet and this is just one of the super healthy and delicious meals she’s made as a result.  I’ve also been inspired and am hoping to try buckwheat again soon.

kale red onion dhal and buckwheat

Eb’s next contribution was a recipe that was almost a disaster but turned into the exact opposite.   These Baked Potatoes with a Spicy Chickpea Stew would make a tasty alternative to a simple jacket potato with baked beans.

baked potato and chickpea stew

Then Monika from Everyday Healthy Recipes made these lovely Meatballs with Basil and a Roasted Pepper Sauce. Meatballs are always a popular choice for my kids so we’d love these.


Finally there was this Easy Peasy Chicken Curry from Eb at Easy Peasy Foodie.  If you’re a curry fan like me then I know you’ll be tempted!

easy peasy chicken curry

Finally, what did I made from last month’s round up?   Well, I was so tempted by Shaheen’s Middle Eastern Sweet Potato Kibbeh from A Seasonal Veg Table that I could not resist having a go at it.  It was really simple to make.  I loved the fact that I could prepare it earlier in the day when I had a moment and then cook it later.   It lasted for a couple of days and was great either cold or reheated in the oven.  I hadn’t had kibbeh before so I was especially delighted to try something completely new to me.  Do take a look at the recipe over on A Seasonal Veg Table.

Sweet potato kibbeh #CookOnceEatTwice

Thank you again to everyone who took part and once again I look forward to making at least one of this month’s entries before the next round up!

Please come back soon to link up your #CookOnceEatTwice recipes for August.   The linky is at the bottom of this post.

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble and yum the entries.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards.
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#CookOnceEatTwice July round up
courgetti salad

Courgetti Salad

This simple healthy courgetti salad flavoured with lemon juice and baharat spice mix makes  a perfect bbq side dish or side salad for an easy weeknight meal.

courgetti salad

This month The Recipe Redux challenged us to ‘get your fruits and veggies in shape‘.   After all, this time of year really is the best for enjoying freshly picked fruits and vegetables.  There’s so much in season at the moment and everything tastes so much better than in the middle of winter.

You don’t even need to put in a lot of effort to enjoy all the fresh produce.  This courgetti salad for example, uses spiralized raw courgette (zucchini) and it’s so quick to make that it really is worth getting the spiralizer out of the cupboard for.  But even if you don’t have a spiralizer, a simple vegetable peeler would make a perfectly acceptable substitute.

courgetti salad

This salad is a seasonal mix of courgette and spring onion, tossed with a simple lemon and olive oil dressing but with the addition of Barts baharat spice mix, which is what really gives this salad its lovely spiced flavour.

Baharat is a peppery spice mix from the Middle East that combines paprika, coriander, black pepper, cumin, cinnamon, cayenne pepper, cloves and nutmeg.   It’s great to add a little bit of heat to a salad dressing, lovely in a stew and delicious as a rub for foods that are going to be cooked on the barbecue.   Or in my case, inside on the griddle pan.   I’m using baharat a lot at the moment although this is just my first recent blog post to feature it.

This recipe represents quite a success in my own little world.  Mr SearchingforSpice does not like courgettes.  Even if I hide a few cooked ones in a  pasta sauce he will pick them out and refuse to eat them.   More for me!  He’s rather good at picking out vegetable pieces he thinks he doesn’t like.  Well, I fully expected him to not even try this courgetti salad but he not only tried a little, he ate rather a lot.  I just wonder how soon I can get away with making it again.   I may even be able to remake this lemon and courgette spaghetti one day!

courgetti salad

Courgetti Salad

Yield: Serves 4

A simple spiralized courgette salad with a lemon and baharat dressing.


  • 1 large courgette
  • 2 spring onions, sliced lengthwise and then into pieces about 5cm long
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1/2 - 1 tsp baharat seasoning
  • 1 garlic clove, crushed


  1. Spiralize the courgette or if you don't have a spiralizer you could slice it into thin strips using a vegetable peeler.
  2. Put the courgetti and spring onion in a bowl
  3. In a small bowl or jar mix together the remaining ingredients for the dresssing. Mix well or shake.
  4. Pour the dressing over the courgetti and toss together.
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I am linking to Fiesta Friday hosted this week by Jhuls at The Not So Creative Cook and Colleen at Faith,Hope, Love & Luck. I am also linking to No Croutons Required hosted by Lisa’s Kitchen and on alternate months by Tinned Tomatoes, linking to Eat Your Greens hosted by A Seasonal Veg Table and on alternate months by The Veg Hog. I am also joining in with Tasty Tuesdays at Honest Mum and Cook Blog Share at Snap Happy Bakes.

No Croutons RequiredEat Your GreensTasty TuesdaysCook Blog Share

courgetti salad


Disclosure: This post contains affiliate links.

gooseberry ice cream

Homemade Gooseberry Ice Cream

There’s nothing better than freshly picked berries and ice cream in summer so why not combine the two with this recipe for tangy homemade gooseberry ice cream?

Gooseberry ice cream

I love summer and I love all the fresh fruit and vegetables that are around right now.  One of my favourite activities to do with the children is to go and pick our own fresh fruit and vegetables at Garsons Pick Your Own Farm, which is where I picked these gooseberries.

If you’re not familiar with gooseberries they are tart green berries about the same size as grapes. You can sometimes eat the very ripe ones uncooked and without sweetening them but usually they are too sharp and need to be cooked and sweetened before they can be eaten.

Freshly picked gooseberries

I grew up on a farm and we used to pick them in some of the hedgerows so we always had a lot of gooseberry pies and crumbles at this time of year.  I’ve made a few crumbles myself and last year I made a delicious gooseberry cobbler.   This year however, I fancied trying something a little different.  I fancied gooseberry ice cream.

I was initially thinking along the lines of a gooseberry crumble cake and I still want to make that but I need to go and pick more gooseberries first!  I was then given the idea of making ice cream. Now I love my ice cream maker in summer but it was still sitting in the cupboard since last year. I just had to get it out, especially as I keep coming across so many tempting ice cream and frozen yoghurt recipes online.

I have had my ice cream maker for a few years now and seems to be out of stock but as far as I can see it is exactly the same as this Andrew James Ice Cream Maker , which is currently the number 1 bestseller on Amazon.   It only costs £27.99 at the moment so there really is no reason not to treat yourself!

Gooseberry ice cream freshly churned in ice cream maker

I haven’t used exact quantities in the recipe as the amount of sugar needed for the gooseberries does very much depend on how tart they are and also on how sweet you like your ice cream to be.   I love tart fruits to keep their sharpness but I know that not everyone feels like that!  Add some sugar or another sweetner to the gooseberries as they are cooking and then when they are almost ready taste them and add a little more if necessary.   Once the gooseberries have been mixed into the cream then you might also need to add extra sugar.   I add icing sugar at this stage as it dissolves more easily.

You can see from the pictures that there is still some texture in the gooseberry ice cream from the fruit.   I love to get lumpy fruity pieces in my ice cream but if you want it to be smoother then you could puree the gooseberries after stewing them.   You could even then pass the mixture through a sieve to remove pulpy bits and seeds.

gooseberry ice cream

I went for a plain gooseberry ice cream this time but you could also add some spices to the gooseberries as they are stewing to get a more complex flavour.  How about gooseberry cardamom ice cream?  That’s a recipe for next time!

I found that this gooseberry ice cream kept well in the freezer and didn’t go too hard.  It was possible to scoop it as soon as it came out of the freezer without having to wait for it to soften a little first.

If you’re looking for more homemade ice cream recipes then do take a look at my other ice cream recipes:  vanilla ice cream and affogato, kiwi fruit ice cream, cardamom and pistachio ice cream and raspberry and white chocolate ice cream.

I have to say I am also very happy with my new quick release ice cream scoops and Ravenhead sundae dishes which you can see in the picture below:

Gooseberry ice cream

Gooseberry Ice Cream

Yield: Serves 4-6


  • 300g chilled stewed and sweetened gooseberries
  • 300ml double cream
  • Icing sugar or sweetener (optional)


  1. Mix the gooseberries and cream together in a mixing jug.
  2. Taste and mix in a little icing sugar or an alternative sweetener if the mixture is not quite sweet enough.
  3. Follow your ice-cream maker's instructions. Pour the gooseberry mixture into the ice cream maker and let it stir it for about 15 minutes when it should be fairly stiff. Transfer to a freezer container and place in the freezer. Or eat straightaway.


I haven't given instructions for stewing the gooseberries as they can vary a lot in sweetness. I added 150g or sugar to 800g of gooseberries but it is a matter of taste. Keep tasting and adding extra sugar until they are right.

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Do you make your own ice cream?  If so then please leave a comment and inspire me with your favourite flavour combinations.

I am linking to Tasty Tuesday at Honest Mum, Recipe of the Week at A Mummy Too and Cook Blog Share hosted this week by Sneaky Veg.

Tasty TuesdaysRecipe of the weekCook Blog Share

Disclosure: This post contains affiliate links.

Homemade gooseberry ice cream
Steves leaves Thai salad

July’s Foodie Review

Like most food lovers I can’t resist trying new products.  For me, there are only a few things more enjoyable than going to a farm shop, trying a few samples and deciding what to take home with me.  If only I could do that more often!

I occasionally wish I was as good at shoe shopping as I am at food shopping.   But only occasionally!

Hot Garlic Pickle from The Garlic Farm

This month we have been eating Hot Garlic Pickle from The Garlic Farm on the Isle of Wight.  I was given a jar as a present at the end of March but I didn’t open it immediately.  I had quite a few jars in the fridge and I thought I’d wait until we’d finished some of the other jars before adding a newly opened one.

Hot garlic pickle - The Garlic Farm #Review

However, we were eating homemade burgers for dinner one day and sometimes something catches your eye and you decide now is the time to try it.   That was the case here.  It was suddenly the perfect time to try this pickle.  It’s packed with garlic and also chillies, cumin, black onion seeds and ginger to give it an Indian flavour.  It’s a little bit like a really garlicy lime pickle but without the lime, if you can imagine that.  If you love garlic and you love Indian food then you will be hooked!   It was a great accompaniment to the burgers.  It would also be lovely on popadoms and I’d like to try it as a marinade too – If I’ve got enough left!

hot garlic pickle The Garlic Farm 1

A 285g jar costs £3.95 and is available online from The Garlic Farm or from many farm shops such as my local one at Garsons.

Steves Leaves

I’ve also been eating a lot of salads.   After all, it is summer and they’re great for making in advance and then putting in packed lunches or picnics.  At lunchtime I often have leftovers from the night before or toast if I’m at home.  Recently I’ve been trying some salads by Steves Leaves. Steve’s Leaves use baby salad leaves grown outdoors in the UK.  They are currently the only salad brand that is certified as Fair to Nature by Conservation Grade.   I was sent a Thai salad and a Ploughman’s Salad to try.

Steves Leaves Thai and Ploughman's salads

Both salads contain a mixture of mild young leaves as well as a few toppings.   The Thai salad contains dried mango chunks and coconut flakes.  I wouldn’t have thought to add these to a salad I made myself but they were really tasty and there was  a yummy dressing too.  I really enjoyed the salads but wished there was more of the mango and coconut in the Thai salad and a little more cheese and croutons in the ploughmans.  Overall though, both salads are tasty but you do need something else alongside to make them satisfying enough for a meal.  They kept well though.   I ate the ploughmans a day after its useby date and everything was still very fresh with no soggy leaves at all.

Steves Leaves Thai Salad

Steves Leaves are available from Waitrose and Ocado.  These salad bowls cost £ 2.39.  These is currently a 25% discount.


As the weather is just starting to improve we are eating a lot more picnics and the whole family now has Yumboxes.  I love these lunchboxes as they have little individual compartments so you can easily pack a selection of different things without having to individually wrap everything.  I first got one for Little Miss Spice.  She loved it and so I got one for Master Spice.  Then I grew envious and got one for myself and in the end we all had one.


In the past I would have just made myself a sandwich and maybe a piece of fruit.  Now I have four compartments I like to fill them and I’m finding I’m much more likely to eat extra vegetables than I was before.  I also feel I’m setting a better example to the children by eating in the same way they do.  Because of the way the lid seals when the lunchbox is closed you can even pack wet foods like yoghurts or stewed fruit without them leaking into the adjacent compartments.  The only issue is that some foods like crackers can be difficult to fit into the compartments without breaking them and my children are quite likely to refuse broken food!


Yumboxes are available online from Amazon at £19.95 – £25.95 and directly from Yumbox at £24.95.

The Collective Yoghurt

Another new product I’ve discovered in the past month has been The Collective Yoghurts.  I love yoghurt and eat a lot of natural yoghurt as I can flavour it myself by adding my choice of fruit and nuts.   However, every now and again I love to try new flavours and flavours I probably wouldn’t make myself.  I was given a free sample of Russian Fudge yoghurt in my Ocado shop and I was so impressed I decided to try more flavours so went and bought the vanilla one and the passion fruit one.

The Collective Passion Fruit YoghurtThese rich and creamy yoghurts come in small or large pots with a layer of compote on top and underneath so you can mix it in yourself.  This means you can mix it as much or as little as you want and I loved being able to see the swirls of flavour running through the yoghurt.  I’m now a big fan of these yoghurts and will be trying more flavours each time I shop!

The Collective Yoghurts

The Collective Yoghurts are available from all large supermarkets such as Tesco, Sainsburys and Waitrose.  The 450g pots cost £2 but many supermarkets are currently offering a 50p discount. They also come in 150g pots.

I’ll be publishing another Foodie Review next month so come back to see what else I’ve discovered that’s worth trying.

Disclosure:  I was sent samples of the Steves Leaves but all other products are ones I have chosen to review as I am genuinely impressed by them.   All views are my own. The prices given are correct at the time of publishing but are subject to change.

Garlic and Herb Butter Quick Bread

Garlic and Herb Butter Quick Bread

This garlic and herb butter quick bread is more than a match for a traditional garlic bread.  With a soft pillowy centre and a buttery garlic crust, it might not be the healthiest quick bread but it is one of the best!

Garlic and Herb Butter Quick Bread

I was lucky enough to discover this butter quick bread on my Secret Recipe Club assignment this month.   I was assigned Cookin’ Mimi written by Micha.  Micha has been blogging since 2008 and cooking since she was a little girl.   She even had a recipe published when she was 4 years old.   Right, I’d better get little Miss Spice up to speed!

There is something for eveyone on Cookin’ Mimi.   You’ll find recipes for main meals, desserts, breads, drinks and even dressings.    Most recipes are the type of family friendly recipes that people love to eat.   You can just tell she loves to make people happy with her cooking.

As I looked through her site I was initially interested in the slow cooker recipes.  I haven’t used my slow cooker enough recently but it’s so good to have a meal just ready in the evening when you need it.  The recipe I almost made but haven’t yet is Slow Cooker Pizza.  It’s like a slow cooker pasta bake with pizza flavours.  I might not have made it yet but I do hope to make it soon!  And I challenge you not to want to make it too!

Garlic and Herb Butter Quick Bread

I was also intrigued by the Grape Ice Cream.  I don’t have the right ingredients here but it has made me want to make ice cream again.   And there will be an ice cream recipe posted soon!

But, back to this garlic and herb butter quick bread.   On Micha’s blog you’ll find the recipe named Garlic and Herb Butter Dip Biscuits.  Well, I had to rename it we wouldn’t call these biscuits in the UK. I considered calling them scones but they are much lighter than scones with a softer texture.   As soon as I tasted them I knew quick bread was the most appropriate name.   I’ve converted the measurements into metric, reduced the salt a little and also added some herbs to the bread mixture but otherwise the recipe is the same.

If you like garlic then I promise you the smell of this quick bread is amazing as it bakes.   It wafts out of the oven and fills the kitchen making you really really hungry.   I couldn’t wait for it to be ready and once it was ready it was a struggle to leave it to cool.

Garlic and Herb Butter Quick Bread

We ate the quick bread as a side with a beef salad one day and some chicken and salad the next day but it would be just perfect alongside some soup on a cooler day.   It would go really well with this simple tomato soup or this sausage and bean stew.

However you serve it or if you even just have it as a snack I promise you you’ll absolutely love this garlic and herb butter quick bread.   In fact, you’ll love it so much you’ll be struggling to stop yourself making it again and again and again!

Garlic and Herb Butter Quick Bread

Garlic and Herb Butter Quick Bread

Yield: Serves 9 as a side

Buttery garlic and herb quick bread. A great alternative to traditional garlic bread.


  • 110g unsalted butter
  • ½ tsp garlic powder
  • 2 tsp dried parsley
  • 320g plain flour
  • 1 tbsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 415ml buttermilk


  1. Grease a 20cm baking tin. A metal tin would be best to stop the quick bread from sticking but I had to use a glass pyrex dish.
  2. Put the butter in a bowl and melt in the microwave. Mix in the garlic and 1 teaspoon of dried parsley.
  3. Pour the butter into the baking dish.
  4. Put the flour, sugar, baking powder, salt and the other teaspoon of dried parsley in a mixing bowl.
  5. Stir in the buttermilk to get a thick batter.
  6. Put the batter in the baking dish and pat it down and into the sides of the dish.
  7. Use a knife and score the bread so it makes 9 pieces.
  8. Bake the bread in a preheated oven at 220C for about 20-25 minutes. The bread will have risen and be golden when it's ready.
  9. Let it cool a little in the dish then turn it out onto a wire rack to finish cooling. It's delicious warm or cold.
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I am also linking this to my own #CookOnceEatTwice challenge, to Tasty Tuesdays at Honest Mum and to #CookBlogShare at Hijacked by Twins.

Cook Once Eat TwiceTasty TuesdaysCook Blog Share

Garlic and herb butter quick bread
Vegan carrot cake

Vegan Carrot Cake

This yummy vegan carrot cake is delicious, full of spices, sultanas and grated carrot and so moist you’ll definitely want another slice.

Vegan carrot cake

When our local Clandestine Cake Club challenged us to make a vegan cake recently it wasn’t a hard decision to make a vegan carrot cake.  You see, my huband is not the biggest fan of carrot cakes but I love carrot cake.   This means if I’m making a cake to eat at home, I feel I should take his tastes into account.  At least some of the time.  However, if I’m taking  a cake to cake club, I can make whatever I like and still get to enjoy it!  I love cake club for this.

Bring on fruity spiced cakes!   For my first cake club I made an apple, cinnamon and caramel cake.   I still hanker after a slice whenever I’m reminded of it!   Give me that or carrot cake or possibly courgette cake (although that’s still on my to-make list!) any day over chocolate cake or a plain madeira cake.  Not that I’d say no to any cake in reality though.

Did I mention that this carrot cake is vegan?  I’m not vegan and this is my first vegan cake.  I have to admit that I was a little worried about whether it would turn out ok or whether I’d be thinking there was something missing.  I needn’t have worried.  I’d choose to make this carrot cake recipe again whether I needed to make it a vegan carrot cake or not.

Vegan Carrot Cake

The recipe is slightly adapted from a vegan carrot cake recipe on the Vegan Society website.  After all, that seemed a good place to start looking, although I know many vegan bloggers with amazing cakes on their sites and I could have gone there for inspiration too.

Maybe I cheated a little by making a carrot cake for a vegan challenge as lots of carrot cake recipes use oil anyway instead of butter.   I used rapeseed oil for this cake but I think it would be nice to experiment with coconut oil another time.

The recipe I used didn’t seem to contain any replacement for eggs but as I love chia seeds so much at the moment I added a spoonful.  I’ve been reading recently about how you can grind them to a powder or mix them with golden syrup and I do want to experiment more with these ideas but just adding them as they were worked here.   In the lemon and raspberry muffins and the chocolate chia ones I made recently the chia seeds still had quite a crunch but in this vegan carrot cake they were barely noticeable if you didn’t know  they were in there.  I’m not sure if it was the extra baking time that made them loose more of their crunch or the fact that carrot cake has a lot of texture anyway so they just stood out less.

I was also interested in experimenting with aquafaba, the drained liquid from a tin of chickpeas, which can be used as an egg replacement as well.   However, I thought I should test it out on my family first rather than adding it to a cake I was going to offer to other people.

I’d love to experiment more with vegan cakes so please let me know in the comments about your favourite vegan cakes and what replacements you use for eggs and butter.

Vegan carrot cake (2)

Vegan Carrot Cake

Yield: 12-16 slices

A moist and warmly spiced vegan carrot cake


  • 225g grated carrot
  • 170g sultanas or raisins
  • 280g self-raising flour (you can use a mixture of white and wholemeal)
  • 1 tsp baking powder
  • 170g sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tbsp chia seeds
  • Pinch of salt
  • 200 ml vegetable oil
  • 200 ml water
  • Dash of vinegar
  • 1 tsp vanilla extract
  • A little vegan margarine for greasing the cake tin
  • For the Icing
  • 170g icing sugar
  • 1/2 tsp vanilla essence
  • 85g vegan margarine


  1. Grease and line a 20cm cake tin.
  2. Put the first 9 ingredients in a large bowl and stir together.
  3. Add in all the other ingredients and then stir them together till there are no dry bits.
  4. Put the mixture in the cake tin and bake in a preheated oven at 190C for 60-70 minutes.
  5. Let the cake cool for a short while in the tin then transfer it to a wire rack.
  6. To make the icing, mash all the ingredients together with a fork then spread it onto the cake once it is completely cooled.
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I am linking to Honest Mum’s #TastyTuesdays, hosted this week by Le Coin de Mel and to #CookBlogShare hosted this week by Snap Happy Bakes and to #RecipeoftheWeek hosted by A Mummy Too. I am also linking to Love Cake hosted by JibberjabberUK.  The theme is Garden Party and of course this cake contains carrots.

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Vegan Carrot Cake
Spiced Turkey Mince Pittas #CookOnceEatTwice

Cook Once Eat Twice July 2016 and June Round up

Welcome to this month’s #CookOnceEatTwice and the June round up.  Once again there were some lovely entries and I really am tempted by quite a few this month!

The first entry was this beautiful No-Knead Rosemary and Garlic Focaccia by Angela at Only Crumbs Remain.   I love how this method seems to produce perfect bread but with much less hands on time than traditional breadmaking.

No Knead Rosemary and Garlic Focaccia #CookOnceEatTwice

Then Elaine at Foodbod made this delicious Sweet Potato and Chickpea Salad that evolved into slightly different salads each day and finally ended up as a dip.  Wonderful!

foodbod - everything becomes a dip

Next was Shaheen from Allotment 2 Kitchen with this vibrant Pointed Red Ramiro Pepper and Black Bean Chilli Bowl.  I will definitely have to look out for some ramiro peppers soon!

ramiro chilli

Then Kate at The Veg Space contributed this tasty Broad Bean, Fennel and Baby Carrot Pilaf.  It’s one of those unplanned meals that turned out to be so tasty it needed to be remembered!

broad bean fennel baby carrot pilaf

I find there’s something incredibly morish about little pastries and these Welsh Rarebit Pastries by Martin at The Why Chef would definitely go down well at a party.


My own Chocolate Chia Seed Muffins were next.  They’re really easy to make and homemade muffins are so much healthier than bought ones.

chocolate chip and chia seed muffins

Then there was another sweet entry.  Eb at Easy Peasy Foodie made this delicious Gluten Free Peach and Cherry Crumble.  I am a big fan of crumble and I know this would be really popular with my children too!

Gluten free peach and cherry crumble

I love Middle Eastern flavours and Shaheen at Allotment 2 Kitchen then made this tasty Middle Eastern Sweet Potato Kibbeh.  Kibbeh is new to me but I love falafels and this sounds like a really tempting alternative!


You can never have enough comforting stew recipes and this Apricot and Pumpkin Tagine by Johanna at Green Gourmet Giraffe would be really warming on a cool winter’s or summers day.

pumpkin and apricot tangine (6)

Our final entry was a beautiful homemade Orange Curd by Angela at Only Crumbs Remain.  I would love some on a warm buttery scone right now!

orange curd

Last month there were so many entries that I couldn’t pick just one to make.  Yes, that’s right, I’ve made two of last month’s entries.   The first one was these gorgeous Spiced Turkey Mince Pittas by Martin, The Why Chef.   They were amazing and definitely a recipe to make again!

Spiced Turkey Mince Pittas #CookOnceEatTwice

I was also so tempted that I also made the Baked Aubergine and Pepper Pasta Sauce made by Monika at Everyday Healthy Recipes.   It has a lovely smoked paprika flavour and I can only apologise that my picture looks nowhere near as beautiful as Monika’s original one.  I can promise you that it tastes great though.

smoked paprika aubergine pasta

Thank you to everyone who joined in.   Please come back soon and link up your recipes for July and also to see which of this month’s entries I’ve recreated.

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble and yum the entries.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards.
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