Chicken tostadas with pico de gallo

Chicken Tostadas

Chicken Tostadas with Pico de Gallo

Every month I look forward to receiving my Secret Recipe Club assignment.   This month was no exception.  I was assigned Morsels of Life and even if I hadn’t been stalking that blog in order to write a Secret Recipe Club post, I would still most definitely have wanted to make these healthy chicken tostadas with homemade pico de gallo.

Of course, there were quite a few other recipes I was tempted by too. The roasted butternut squash and spinach gnocchi would have been perfect at this time of year and so would the roasted butternut squash and caramelised onion pizza. But as much as I was tempted by other dishes, I just could not resist the chicken tostadas, especially as they were a great way of using up some leftover roast chicken.

I have eaten tostadas once before, quite a few years ago, but I had never made any myself.   It’s always good to try something a little bit new and these homemade chicken tostadas offered a great alternative to the fajitas I so often make.

I loved the freshness of the sliced avocado and the juciness of the tomatoes, onions and coriander in the pico de gallo but what I especially loved was the crispiness of the 2 baked tortillas.   You see, these tostadas have not just one but two crunchy tortillas making them almost like a tostada sandwich.

There was just one ingredient I forgot to add.   I was planning to add a sliced chilli pepper to the pico de gallo but it was only after we had finished eating everything that I remembered about it. I just didn’t miss it, but of course, a bit of heat would be lovely if chillies are your thing.

If I was being critical there is just one thing I should warn you about.   These are messy to eat. The price of those lovely crisp tostadas is juicy tomato and lime juice running down your fingers. Don’t wear your best top to eat these.   And if you do, I will accept no responsibility because I’ve warned you and they’re worth it!

Chicken Tostadas with Pico de Gallo

Chicken Tostadas with Pico de Gallo

Yield: Serves 4


  • 8 smallish soft tortillas
  • Olive oil
  • 300g Cooked chicken, cut into bitesized pieces
  • 100g Cheese, grated (I used Red Leicester)
  • 1 avocado, sliced
  • For the Pico de Gallo
  • 3 tomatoes, diced
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • Handful of fresh coriander (Cilantro), roughly chopped
  • 1-2 tbsp freshly squeezed lime juice
  • 1 fresh chilli pepper, finely sliced (optional)


  1. Heat the oven to 180C, rub a little olive oil onto the tortillas and bake them in the oven for about 5 minutes until they have gone crispy but be careful to take them out before they burn.
  2. Prepare the pico gallo while the tortillas are cooking or earlier in the day and then leave in the fridge until ready to serve. Just mix all the ingredients together.
  3. When the tortillas are ready take 4 of them, put some chicken, pico de gallo and a little cheese on each one.
  4. Put the 4 tortillas under the grill until the cheese melts. Top each tostada with another tostada and top that with a little cheese. Grill them again just until the cheese melts then serve with the sliced avocado and a little more pico de gallo.
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Lamb Saag - lamb and spinach curry

Lamb Saag – Lamb and Spinach Curry using Welsh Lamb

Lamb Saag - Lamb and Spinach curry

National Curry week starts on Monday 12 October and what better way to take part than to enjoy a healthy homemade curry using high-quality Welsh lamb.   I have been a curry lover for a long long time and although you can get  great takeaway curries and even fantastic ready meal curries these days, nothing beats the taste of your own homemade curry. If you’ve never made your own curry then just have a go at this easy lamb and spinach curry and I’m sure you’ll be a convert.

Curry is not difficult to make at home.   Yes, you do need a few spices, but this Welsh lamb and spinach curry is a great one to start with as it doesn’t have a really long list of ingredients and the spices it does contain are ones that are very widely used in other recipes too.  I’ve adapted it from one of my favourite chicken curries by Anjum Anand.

Lamb curries are best if they are cooked slowly so the lamb is really tender, which means this is a great meal to make when you are going to be at home for a few hours before you plan to eat. Alternatively, you can make it one evening, keep it in the fridge overnight and then eat it the next day.  Curries are great reheated as the flavours have even more time to develop.

So, how will you be celebrating National Curry Week?

Lamb Saag – Lamb and Spinach Curry

Yield: Serves 3-4

Lamb Saag – Lamb and Spinach Curry


  • 3 tomatoes, roughly chopped
  • Knob of ginger, roughly chopped
  • 8 cloves of garlic
  • 2 bay leaves
  • 3 cardamom pods
  • 1 cinnamon stick
  • 1 large onion, finely diced
  • 3 green chillies, whole but pierced a couple of times with a knife
  • 400g Welsh lamb, diced
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 300g frozen spinach (or fresh)
  • A few sprigs of fresh coriander, chopped


  1. Put the tomatoes, ginger and garlic in a food processor and blitz until smooth.
  2. Heat a little oil in a saucepan. When it is hot, add the bay leaves, cardamom pods and cinnamon stick. Cook for about half a minute then add the onion and green chillies.
  3. Cook until the onion is soft then stir in the ground coriander and garam masala as well as the ginger, garlic and tomatoes.
  4. Add the lamb and a dash of water. Bring to the boil then simmer very gently for 2.5 hours.
  5. Add the spinach. Cook for another half hour.
  6. Serve with rice or Indian bread with a little chopped fresh coriander on the top.
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As this Welsh lamb and spinach curry is slow cooked I am linking it to the Slow Cooked Challenge hosted by Baking Queen74 and Farmersgirl Kitchen.  I am also linking it to the #FoodYearLinkup  at Charlotte’s Lively Kitchen and Tasty Tuesdays at Honest Mum.

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Disclosure: I was sent some Welsh lamb to make this curry with but the opinions are my own.

chicken pesto quinoa salad 1

Quinoa Pesto and Chicken Salad with Green Vegetables

Quinoa pesto and hicken salad with green vegetables

Roast chicken and vegetables makes such an easy tasty meal that everyone in our household loves.   I like to vary it a bit but my husband doesn’t.   He likes his roast meals to be traditional flavours with traditional accompaniments.  Adding a few spices to our meals is almost always appreciated, except where roast dinner is concerned.

But even if I can’t vary the roast dinner, that still leaves me with the leftovers to play with, which is how this quinoa pesto and chicken salad came about.   The best thing about it is that it is a meal made of leftovers which also makes enough for leftovers.   I managed to eat this for 2 days in a row and even then I was not tired of it.   I would actually cook some chicken just to make this.

Usually pesto is used on pasta or to drizzle into soup but after using it to make this quinoa pesto and chicken salad I definitely believe that it is not used with enough variety.   Why save it for pasta?   What about on other grains? Beans? lentils?

As far as I’m aware, I don’t think enough people have tried the combination of quinoa and pesto. I’m not saying it hasn’t been done before, just not by enough people.   Wouldn’t it be nice to change that?

I promise you that if next time you have a roast chicken, you use the leftovers to make this quinoa pesto and chicken salad, you will not be disappointed.

quinoa pesto and chicken salad with crunchy green vegetables


Chicken and Pesto Quinoa Salad

Yield: Serves 4

Chicken and Pesto Quinoa Salad


  • 200g dried quinoa
  • Juice of 1/2 a lemon
  • Black pepper
  • 2 tbsp extra virgin olive oil
  • 4 Spring onions, sliced
  • 100g sugar snap peas, sliced into about 3 pieces
  • 1/2 cucumber, cut into sticks
  • 16 tender spears of asparagus, sliced into pieces about 3cm long
  • 100-150g basil pesto. Use this recipe or shop bought.
  • Cooked chicken


  1. Cook the quinoa according to the pack instructions. Leave to cool.
  2. Mix the lemon juice, olive oil and black pepper into the quinoa. Then stir in the vegetables.
  3. Stir in a couple of table spoons of pesto into the salad. Taste and add a bit more if necessary.
  4. Serve the salad with some chicken on top and drizzled with some more pesto.
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I am linking this to my own event, Cook Once Eat TwiceRecipe of the Week at A Mummy Too and Tasty Tuesdays at Honest Mum. I am also linking to Cook Blog Share hosted by Hijacked by Twins.

Cook Once Eat TwiceRecipe of the weekTasty Tuesdays

Cook Blog Share

Pumpkin and Chickpea Stew

Pumpkin and Chickpea Stew

pumpkin and chickpea stew

A few weeks ago I picked a pumpkin.   It wasn’t a small pumpkin and it wasn’t a huge pumpkin, but it felt like it was by the end!  It was too big to fit in the fridge but I didn’t want to waste any of it.   I made pumpkin muffins, I roasted it in slices then ate it with a roast dinner, in soup and even as a snack cold from the fridge.  I needed to do something else with it.   Luckily it coincided with the new September Recipe Redux challenge – Fantastic Freezer Meals and so I really had no choice but to make freezer meals!

Unfortunately my husband and Little Miss Spice are not big fans of pumpkin but Master Spice and I love it so this meal is one that we can both eat together.   I decided to make a mildly spiced pumpkin and chickpea stew as pumpkin really benefits from a few spices.    By itself it can be a little bland but with a few warming spices and some fresh coriander, it really comes alive.

I used pumpkin that I’d already roasted but because the stew simmers for a while you could just use raw pumpkin and simmer it for a little longer if the pumpkin hasn’t cooked enough.   One thing I forgot to do when I was making this was to weigh the pumpkin and obviously pumpkins can be quite different sizes.   I used about a quarter of the one I had and it was probably about the size of 2 butternut squash.

This pumpkin and chickpea stew is essentially a dish made of leftovers so don’t feel the recipe is set in stone, feel free to adapt it and use whatever squash or root vegetables you have a glut of.   You can of course increase the spices to taste too.

We ate some of the stew when it was fresh, some went in the fridge for the next day and the rest was frozen in individual containers.   When you want to eat it you can either defrost it first or cook it from frozen in either the oven or the microwave.   It’s a great way of having your own healthy ready meals any time you want.

Pumpkin and Chickpea Stew


Pumpkin and Chickpea Stew

Yield: Serves 4


  • 2 onions, finely diced
  • 4 cloves garlic, crushed
  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 1 tbsp ground coriander
  • 2 red peppers, sliced
  • 1/4 pumpkin, cut into large cubes
  • 2 400g tins of chickpeas
  • 2 400g tins of chopped tomatoes
  • Black pepper
  • Large handful of chopped coriander (cilantro)
  • 1 lemon (optional)


  1. Gently cook the onions in a large saucepan until they are soft, then stir in the garlic.
  2. Cook for another minute then add the cumin, coriander and cayenne pepper.
  3. Stir well then add the red pepper, pumpkin, chickpeas, chopped tomatoes and a little black pepper. Add a little water so the pan isn't too dry.
  4. Bring to the boil then simmer gently for half an hour.
  5. Stir in most of the fresh coriander at the end but reserve a little to put on top of each plate. Serve the stew with a wedge of lemon to squeeze over the top.
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As well as the Recipe Redux I am also linking these to Extra Veg, hosted by Feeding Boys this month and run by Fuss Free Flavours and Utterly Scrummy.  I am also linking to Elizabeth’s Kitchen Diary’s No Waste Food Challenge, hosted this month by Foodie Quine.

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Beef and Chorizo Burgers

Beef and Chorizo Burgers

Beef and Chorizo Burgers with a quail's egg

Sometimes you can’t do everything you want to do.   It’s a hard lesson but sometimes you just have to accept the next best option.   That was the case with the International Street Food Challenge back in August.   I would love to have attended but unfortunately wasn’t able to.   Instead I’m having to settle for making one of the top recipes at home myself.   These Beef and Chorizo burgers were the Spanish entry by Spanish Lab and although they are not exactly the same, they are as near as I could come to recreating them at home.

My chorizo burgers are full-sized burgers whereas the originals were mini.   That’s because I couldn’t find mini burger buns locally, although I wouldn’t be surprised if I come across some next week now! The buns are just plain white sesame coated bread rolls but the originals used brioche.   Again, I could find brioche in loaves, twists and hot dog rolls but burger buns?   Not last week and not around here.

Maybe I should have baked my own brioche?   Well, once upon a time I probably would have done but I’m afraid to say that that would have been a challenge too far right now.

Beef and Chorizo Burger

Even though these chorizo burgers are not exactly the same as the originals, they were still absolutely delicious.   The burger is a mixture of beef mince and cooking chorizo and it would be a challenge to get a tastier burger.   I love cheddar on my burgers and putting the cheddar on the burgers as they cook is a great way of ensuring it melts beautifully.

The chorizo burgers are topped with a quail egg.   I felt you couldn’t really taste the egg but that may have been because my burgers were twice as big as the originals.   Maybe I should have used a hen’s egg instead, but just knowing the egg was a quails egg made these burgers seem that little bit more special than your average burger.

The International Street Food Challenge was organised by Travel Supermarket after a survey found that a quarter of people book their holidays based on the food they’ll be able to eat while there.  That doesn’t surprise me.   Although I wouldn’t say I book my holiday based on that, I do definitely consider the food to be a big part of a holiday.

I chose to recreate one of the Spanish recipes as Spain is a county I love visiting and I’m sure I wouldn’t have been able to resist the chorizo burger if I’d been at the International Street Food Festival.   Besides Spain, there were entries from the US, France, Italy, Sri Lanka and the Seychelles.   The overall winner was Sri Lankan ‘Kothu Kothu’ with their three different types of kothu roti.  Now that is another snack I’d love to have tried.’

Homemade beef and chorizo burgers

Chorizo Burgers

Yield: Serves 4

This recipe is slightly adapted from Spanish Lab.


  • 200g cooking chorizo
  • 200g beef mince
  • Vintage cheddar
  • 4 quails eggs
  • 4 bread buns
  • Salad leaves
  • Mayonnaise


  1. Put the chorizo and beef mince in a bowl and mix them together with your hands. When they are combined, shape them into 4 burgers. Put them in the fridge to chill for a couple of hours.
  2. Heat a little oil in two frying pans.
  3. In one pan, put the burgers. Cook them for a couple of minutes on one side. Turn them over and put the cheese on top of the side that has been cooked so it begins to melt. Cook for another couple of minutes.
  4. In the other pan, gently break the quails eggs and fry them until the white has just set but so the yolk is still runny.
  5. Toast the burger buns lightly under a grill.
  6. Put the burgers together by putting some mayonnaise on the bread at the bottom, then some salad leaves, the burgers and cheese and finally the egg. Use a cocktail stick or bamboo skewer to hold the burgers together.
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This is my Recipe of the Week at A Mummy Too. I am also linking to Tasty Tuesdays at Honest Mum.

Recipe of the week

Disclosure: I was provided with a voucher to buy ingredients to make this recipe but the opinions are my own.

Chicken salad with a peach and basil vinaigrette

Peach and Basil Chicken Salad

Peach and Basil chicken salad

This month for Secret Recipe Club I was assigned Grandma Loy’s Kitchen, a blog I’d often read when reading through the SRC posts so I was excited to have the chance to look through her blog more thoroughly.

Grandma Loy has been blogging for 4 years and there was a huge choice of recipes to pick from. If you love bars, brownies and cookies this is definitely the place to go.  Although I love to eat sweet things,  I fancied something light and healthy so I went straight for the salads and it wasn’t long before I had a couple of choices narrowed down – a barbecued pork salad and this peach and basil chicken salad.

I love bbq pork.   I make it in my slow cooker all the time and I’m sure I will make the bbq pork salad soon but I was intrigued by the peach and basil combination with the chicken.   I usually avoid salads with fruit in but for some reason I liked the sound of peach and basil.

It was a good choice.   The dressing uses a mixture of blended peach, basil, white wine vinegar and olive oil.   The sharpness of the vinegar stops the dressing from being too sweet but you do still get a lovely peach flavour and of the course the basil gives it a great flavour too.   I did adapt it slightly from Grandma Loy’s recipe by not adding any mayonnaise but if you prefer  a creamier dressing then definitely add some.

I used the meat from a leftover roast chicken to make this peach and basil chicken salad so most of the chicken I used was leg and thigh meat.   It turned out to be a great easy way to use up  roast chicken.

As you can see, I griddled the peaches to make them look pretty but you could chop them up and mix them in with the salad.

Peach and Basil chicken salad

Chicken salad with Peach and Basil Vinaigrette

Yield: Serves 2


    For the salad
  • 1 peach, cut in half
  • A few leaves of iceberg lettuce
  • 200g leftover roast chicken, diced
  • 1/2 red pepper, diced
  • 1 stick of celery, finely sliced
  • 1 spring onion, sliced
  • For the Vinaigrette
  • 1 peach, skinned and chopped
  • 4 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • Pinch of salt
  • About 8 basil leaves, chopped


  1. Mix together all the ingredients for the dressing and blend. I used a stick blender.
  2. To make the salad, brush the cut side of the peach with a little oil and cook on a griddle pan for about a minute. Turn it by 90 degrees and continue to cook for another minute so it gets a little charred in a criss cross pattern.
  3. Put the chicken, red pepper, celery and spring onion in a bowl. Add the vinaigrette and toss together.
  4. Put a few lettuce leaves on each plate and top with the salad and half a peach.
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I am linking this to Cook Blog Share, hosted by Snap Happy Bakes,to Saucy Saturdays at Take Two Tapas and to Fiesta Fridays.

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Beef and tomato bake

Cook Once Eat Twice: Beef and Tomato Bake

Beef and tomato bake

I’m trying really hard at the moment to plan meals that are suitable for the two children as well as for me and my husband to eat later.   This beef and tomato bake is one of the successes, which is  largely thanks to a generous amount of streaky bacon which just gives it so much flavour.

It’s a real comfort food meal.   The type of meal that warms you up and you just can’t help going back for seconds.  Luckily, it lasted a couple of days and was just as tasty reheated in the microwave as was  when it first came out of the oven.

In fact, this beef and tomato bake was an ideal meal for my Cook Once Eat Twice challenge.   I ate a little bit of it with the children when they had their tea, I had another helping with my husband later in the evening and there was even some left over to eat the next day.  Perfect.

Because I’d made dinner earlier in the day and didn’t need to do anything in the evening we had so much more time to relax and even though my husband is not a big fan of minced meat, he actually liked this too.   It must be the bacon!

I admit it’s not the prettiest of meals.   I took so many pictures but there were only a couple I was happy with.   It’s hard to make a one-pot dish look attractive sometimes.   Just trust me, it is far tastier than it looks.

This Beef and Tomato Bake is my entry for this month’s Cook Once Eat Twice challenge.   If you’d like to know more about the challenge and to link up then you can find out more here.

Cook Once Eat Twice: Beef and Tomato Bake

Yield: Serves 4


  • 8 rashers of streaky bacon, chopped
  • 1 red pepper, diced
  • 1 onion, sliced
  • 1 clove of garlic, crushed
  • 500g beef mince
  • 200g basmati rice
  • 6 tomatoes, chopped
  • 1 tbsp tomato puree
  • 1 beef stock cube, dissolved in 300ml water
  • 1 tsp dried basil
  • Pinch of black pepper


  1. Heat a little oil in an ovenproof casserole dish and fry the bacon, pepper, onion and garlic just until they begin to brown a little.
  2. Add the mince. Keep breaking it up with a wooden spoon and cook until is is browned.
  3. Stir in the rice and cook for just 30 seconds then add the rest of the ingredients. Bring to the boil.
  4. Put a lid on the casserole dish and put it in the oven at 180c for 20-25 minutes
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I am linking to Fiesta Friday and this is my Recipe of the Week at A Mummy Too.  I’m also linking to Tasty Tuesday at Honest Mum and Cook Blog Share at Hijacked by Twins.

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Purple sauce in a BLT sandwich

Review: Purple Sauce and a BLT

Premier Inn Purple Sauce and a BLT

I love a good bacon, lettuce and tomato sandwich and so when I was sent a special bottle or the Premier Inn’s Purple Sauce I was only too happy to have an excuse to make one.   In fact two as I’ve eaten bacon sandwiches for lunch twice this week now!

Purple Sauce has been created specially for the Premier Inn by chef Ed Baines and is a great sauce to add a bit of extra flavour to a cooked breakfast.   As I’ve found out, it goes really well with bacon and I’m sure it would be lovely with sausages too, although I haven’t had time to try that combination just yet!

I’d say the nearest thing to purple sauce is brown sauce but purple sauce is fruitier and less harsh tasting.   It’s got a blackberry base flavoured with cider vinegar, chillies, garlic, smoked salt and cumin.

You can try purple sauce at the Premier Inn but it’s only available for 6 months.   Alternatively you can try and win some on the Premier Inn website but the competition ends soon, on 6 September.   Finally, if you are really desperate there is a large bottle in my fridge although at the rate I’m getting through bacon sandwiches, I can’t promise you it’ll be there for long!

I used my purple sauce to make a BLT and if you’d like to see how I make the perfect BLT (Bacon, lettuce and tomato sandwich), then have a look below.

Premier Inn Purple Sauce on a Bacon SandwichPurple Sauce and a BLT

BLT - Bacon, Lettuce and Tomato Sandwich

Yield: 1 Serving


  • 2-3 slices of bacon
  • 2 slices of bread
  • Butter
  • Purple sauce or an alternative if you can't get hold of it
  • 1 tomato, sliced
  • Iceberg lettuce
  • Mayonnaise


  1. Put the bacon in a frying pan with a little oil to cook.
  2. Spread the butter on both slices of bread
  3. Put the bacon on one slice of bread.
  4. Splatter with purple sauce
  5. Put the tomato on top
  6. Put the lettuce on the tomato
  7. Put mayonnaise on the other slice of bread
  8. Put the sandwich together and enjoy while the bacon is still warm.
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Disclosure: I received a complementary bottle of Purple Sauce but the opinions are my own.

Caribbean Three Bean Salad

Caribbean Three Bean Salad

Caribbean Three bean salad

This week I’ve been cooking up all things Caribbean as it’s Caribbean Food Week and I’ve discovered the perfect easy side dish in this easy Caribbean Three Bean Salad.

The beauty of a bean salad is that is more substantial than many salads and so can fill you up as well as still being very healthy.   As well as the beans, this salad is packed full of fresh coriander and peppers and the garlicy lime and olive oil dressing is perfect for it.

I added a chopped chilli  but kept it on the side as Master Spice loves bean salads but isn’t so keen on raw chillies!   Well, to be honest, he wasn’t keen on the onions and coriander either but don’t let that put you off.   He’s only 1.

I served this Caribbean three bean salad as a side dish but I could easily have eaten the whole dishful as a mainmeal.   I served it alongside some slow roasted pork that had been marinated and coated in Grace Foods Jerk bbq sauce.   It was simple but made a really tasty meal.

Caribbean Three Bean saladThe recipe for this Caribbean three bean salad is an adaptation of the recipe which was on the tin of mixed beans I used (Dunn’s River Peas & Beans).  It contains a mixture of red kidney beans,  blackeye beans and gungo peas but you could use any tin of mixed beans if you don’t have/can’t find this brand. You could even make it with just one type of bean, it wouldn’t be exactly the same but it would still taste as good.

If you’d like to see what else I’ve been making for Caribbean Food Week then have a look at this Chicken and Callaloo curry.  Some of the Caribbean recipes I’ve made in the past include Escovitch Trout and Ackee Stir Fry.   I have a tin of ackee at home at the moment and am hoping to make ackee and saltfish soon.   I won’t manage it this week but hopefully it won’t be too long in the pipeline.   Whatever happens, I will definitely be making this Caribbean three bean salad again!

Caribbean Three Bean Salad

Yield: Serves 2-4 as a side dish

Caribbean Three Bean Salad


  • 400g tin Dunn's River Peas and Beans, rinsed and drained (any can of mixed beans could be substituted
  • 1/2 red pepper, diced
  • 1/2 red onion, diced
  • 1 tomato, diced
  • Large handful of coriander (cilantro), chopped
  • For the dressing
  • Juice of a lime
  • 2 tbsp extra virgin olive oil
  • 1 clove of garlic, crushed
  • 1 chilli pepper, finely sliced


  1. Prepare all the salad vegetables and put them in a bowl with the beans.
  2. Mix up the ingredients for the dressing and pour over the beans.
  3. Keep refrigerated until ready to eat.
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I am linking this to Cook Blog Share run by Hijacked by Twins and hosted this week by Sneaky Veg and also to Foodie Friday at Fairy Burger.

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Golden oreo raspberry cookie pops

Golden Oreo Raspberry Cookie Pops

Golden oreo raspberry cookie pops

 I have received products from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more, visit

Of course I was delighted to try out the 2 new Oreo flavours, even though I haven’t often eaten Oreos until now. I can never resist  a good cookie!  Both the new flavours are a twist on the traditional Oreo biscuit.  The Limited Edition Peanut Butter Oreos still have the chocolate Oreo biscuit but are sandwiched with a creamy peanut butter filling.  The Golden Oreos still have the traditional vanilla filling but it’s sandwiched between two vanilla biscuits.

The Oreos are delicious to just eat by themselves but I needed to come up with a recipe to make them even more enticing.   As my husband is not a fan of peanut butter I decided that I would just enjoy those ones by myself, straight from the packet.   I then decided on a raspberry flavour combination for the Golden Oreos.

Raspberry and vanillla go so well together and even before the Oreos had arrived I knew I wanted to have a go at some cookie pops.   I’ve made cake pops before and loved them  and cookie pops are just a variation on them.

As Oreos are wonderfilled I felt my cookie pops needed to be wonderfilled too.  I’ve recently fallen in love with raspberry curd and so each of these cookie pops is filled with a little dollop of sharp but sweet raspberry curd.   The raspberry curd is surrounded by a creamy oreo  and cream cheese mixture, which is coated in a layer of sweet white chocolate and covered with little freeze-dried raspberry pieces.   I defy you not to want one of these!   Or two.

Golden oreo raspberry cookie pops


Golden Oreo Raspberry Cookie Pops

Yield: 8 Cookie Pops

Golden Oreo Raspberry Cookie Pops

Raspberry filled golden oreo cookie pops


  • 8 tsp raspberry curd
  • 154g packet of Golden Oreos (14 oreos)
  • 50g cream cheese
  • 150g white chocolate
  • 10g freeze dried raspberry pieces


  1. Line a baking tray with cling film and put 8 tsp of raspberry curd onto it.
  2. Press a cookie/cake pop stick into each tsp of raspberry curd.
  3. Put the tray in the freezer to set.
  4. Put the cookies in a food processor and process until all the biscuits have broken up into crumbs.
  5. Add the cream cheese and process again until a dough forms.
  6. Divide the dough into 8 equal pieces.
  7. Flatten each piece of dough and then wrap it around the raspberry curd on the end of each cookie stick.
  8. Return the cookie pops to the freezer for a couple of hours.
  9. Melt the white chocolate slowly in a microwave. Heat for a minute to begin with then keep taking it out and stirring every 20 seconds until it is all melted.
  10. Line up the melted chocolate, a bowl with the freeze-dried raspberry pieces and a baking tray covered in baking paper.
  11. Dip the cookie pops in the melted chocolate. Use a teaspoon to spoon the chocolate over the area near the end of the stick which is hard to dip in. Let any excess chocolate drip back into the bowl before spooning the freeze-dried raspberry pieces over the white chocolate.
  12. Put the cake pops in the fridge for the chocolate to set.
  13. Store in the fridge
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