Making Burritos 

It’s so nice to try different cultural foods or foods that are influenced by other countries, so bring on the burritos 🙌 I actually had a lot of fun making these. It’s great because the preparation is so quick and simple and the fillings can be whatever you fancy. 

This post won’t be like the usual recipes I do, it will be more of a chatty post with pictures. I used minced meat, sweetcorn, lettuce, carrot and the salsa sauce provided. It’s best to cook the meat first then you can prepare the other fillings in the meantime I warmed the wraps in the toaster and let the mince meat cool down slightly before making my burritos.

They tasted full of flavour and all the ingredients blended well together, I even had a little cheese too.

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This is the burrito kit

Lightly browning the meat

Frozen sweetcorn which I boiled

Added everything in the pan with the sauce provided

Putting it together

Salsa sauce on top



Lemon and Orange Jelly Sliced Cupcakes

Oh it’s been so long since I’ve baked something, I hate when I get busy and forget to make time to do the things I enjoy.


150g butter, softened
150g brown sugar
2 eggs
150g self-raising flour
3 tbsp milk

100g butter
2 tbsp honey
150g icing sugar
Lemon and orange jelly slices


1. Preheat the oven to gas mark 4 and place 12 cupcake cases in a 12 hole tray.

2. Beat together the butter and brown sugar until pale and fluffy. Next add the eggs one at a time and beat.

3. Mix in the flour and the milk, divide equally between the cases and bake in the oven for 15- 20 minutes.

4. Make the topping in the meantime: just mix everything together and set aside. Once the cupcakes are done leave to cool on a wire rack.

5. Spread the topping over each cupcake and press 3 jelly slices on top 🙂

These are perfect for kids parties and any other occasion!




This is a nice recipe for a basic risotto, the sort of meal that is made in a big pot and everyone can just tuck in.


25ml olive oil
50g butter
50g chopped shallots/ onions
1 garlic clove
100g Arborio rice
50ml white wine
200ml vegetable stock
Salt and pepper (optional)
20g fresh thyme
40g grated parmesan cheese
1 tomatoe

1. Crush the garlic and chop the shallots, make the stock and grate the cheese.

2. Melt the oil and butter in a small pan, add the chopped shallots and crushed garlic. Cook gently without colour for 2-3 minutes, add the rice.

3. De glaze the pan with white wine and continue to cook without colour for a further 3 minutes.

4. Gradually add the stock and leave to simmer at the side of the stove stirring frequently. Keep adding more stock until the rice is cooked.

5. Once all the stock has been absorbed the rice should be al dente. Finally add the thyme and cheese then correct the seasoning. Top with *tomato concasse and a *parmesan cheese crisp.


*tomatoe concasse: blanch the tomatoe to remove the skin, cut in half and slice out the insides then cut into quarters and finely dice.

*parmesan cheese crisp: grate some of the cheese, arrange into a circle shape and bake in the oven for 10 minutes then take out and leave to cool.

Oreo Stuffed Cookies

I found it on the BBC food website but halved the entire recipe as I didn’t have that many Oreo biscuits. Also the recipe included some chocolate chips which I didn’t add because for me it would have been too sweet. I really enjoyed baking these because I’ve never baked with a biscuit before but when biting into the cookie you get an Oreo surprise.


220g softened butter
85g light brown sugar
110g granulated sugar
1 egg
1 tsp vanilla extract
400g plain flour
Pinch of salt
1/2 tsp baking soda
1 pack of Oreo’s

1.Preheat the oven to gas mark 4 and cover to baking trays with parchment paper.

2. Cream together the butter and sugar until pale. Add in the eggs and sugar until well combined.

3. In a separate bowl mix the flour, salt and baking powder then slowly add to the wet ingredients.

4. Use a tbsp to scoop out some of the dough and place on the bottom of an Oreo biscuit get another tbsp of dough and cover the top of the biscuit, gently squeeze together until the Oreo is completely enclosed within the dough.

5. Place onto the baking tray and repeat until all the biscuits are covered. Leave a good amount of space between each biscuit as they will expand. Bake in the oven for 10- 15 minutes and leave to cool for 5 minutes before transferring to a wire rack.

Best served warm which means you can taste them straight away! Also Happy International Women’s Day image


For the original recipe check out the website below!


Mothers Day Meal: Salmon With Mashed Potatoes and Broccoli

Finally I’m back in the kitchen this semester at uni so each week I’ll have a new dish to share with you guys. I was so excited to cook this as salmon is probably my most favourite type of fish especially when it’s simply been pan fried. The accompaniments went well with it too.


400g potatoes
15g chives
125ml Milk
25g Butter
100g Tenderstem Broccoli
2 salmon fillets
Vegetable oil
Salt (optional)
2 tsp blackened Cajun seasoning
4 tbsp plain flour
1 lemon

1. Wash peel and wash the potatoes, prepare a large pan of salted water. Trim the ends of the broccoli then mix the flour and Cajun seasoning on a tray. Wash, finely slice the chives and set aside.

2. Place the chopped potatoes in cold water, bring to the boil and simmer until soft. Once the potatoes are cooked drain off the water then gradually warm the milk and the butter in a separate small pan and pour into the potatoes mashing well. Cover each piece of salmon in the seasoned flour and dust off ready for frying.

3. Heat the oil in a frying pan and place on a low heat, reheat the mashed potatoes mixing through the chives, then heat the broccoli in simmering water and drain.
Once the pan is hot enough place the salmon in and fry on each side for 4 minutes until golden and crispy.

4. Place everything onto your plate et voila dinner/ lunch is served  🙂 my favourite thing to do is squeeze lots of lemon juice over salmon because it cuts through the acidity and tastes so good.


So I decided that this meal would be perfect to cook for mothers day, the recipe makes 2 but you can use more ingredients if your cooking for more people. If your spending the day with your Mum you won’t be stuck in the kitchen trying to prepare the dish as many things can be done earlier in the day. It’s great buying gifts for people but when you make something yourself be it a meal or whatever it’s much more significant and often means more!

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Lemon and Poppyseed Cupcakes

I feel like I am forever making sweet things so I’ve decided to try something a little different….. lemon and poppyseed cupcakes!! I actually saw this recipe ages ago but only just decided to bake them after wanting to try something new. The recipe was posted on Twitter by Lorraine Pascal and it was super simple and different to what I usually do so I thought why not.


175g self raising flour
1/2 tsp bicarbonate soda
110g castor sugar
Zest and juice of a lemon
70g melted butter
175g milk (I used almond milk)
25g poppyseeds

1. Firstly prepare your cupcake tray with 12 cases.

2. You can literally just put all the ingredients into a bowl and mix vigorously until well combined. It may be easier to use a handheld whisk if you have one but both methods work great.

3. I then used a ladle to equally fill each case with the mixture and put into the oven for 20 minutes.

4. Enjoy whilst slightly warm.


Okay, so my end thoughts on these cupcakes are undecided, I am so used to eating and enjoying sweet baked foods that it will take some time for me to appreciate the ingredients used such as poppyseeds and lemons however I know that they are much healthier because they contain less sugar and the poppyseeds are full of nutrients.


Recipe made 15 cupcakes

I definitely want to start looking at different recipes and see what alternatives I can use to have the same great taste with added health benefits.

M&M Cookies!

Makes 12 chunky cookies

This is a fantastic recipe that you can change depending on your preferences, you can add anything to the mixture e.g. raisins, nuts, oats, desiccated coconut, chocolate chips…..


200g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate soda
1/4 tsp salt
150g m&ms
75g butter
50g light soft brown sugar
50g caster sugar
1 large egg

1. Preheat the oven to gas mark 4 and line two baking trays with parchment paper. In a bowl combines the flour, m&ms, baking powder, bicarbonate soda, and salt.

2. Then in a separate bowl cream the butter and sugar until pale, gradually add the egg and the flour mixture, the mixture should now form a dough.

3. Use a tablespoon to take out the mixture and roll into balls then flatten in your hands and place on the baking tray.

4. Bake in the oven for 10-13 minutes until just risen. Allow to rest for 5 minutes and then leave to cool on a wire rack 🙂



I absolutely love this recipe, they were a little sweet so I may use a little less sugar next time but other than that everyone enjoyed eating them.


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Mini Biscuit Bites

I feel like getting into the Christmas spirit and baking loads of festive goodies 🙂 these biscuit bites are a small recipe making them perfect to bring round for Christmas dinner parties!!


105g plain flour
3 tbsp soft brown sugar
3 tbsp oats
Pinch of sea salt
90g butter (at room temperature)
3 tsp cold milk
1/2 tsp vanilla extract
Mixed chopped nuts

1. Put all the dry ingredients into a bowl and combine.


2. Mix in the butter using a wooden spoon until it resembles mini chucks then add the milk and vanilla extract.


3. Mix in until becomes a smooth dough, use a teaspoon to place mini balls onto the prepared baking tray and sprinkle with chopped nuts.



4. Bake for 20 minutes until golden brown on top.

These biscuits bites taste so so good, they almost melt in the mouth!! Recipe makes 12.



Recipe adjusted from:

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Gingerbread Biscuits


350g plain flour
1 tsp bicarbonate soda
2 tsp ground ginger
1 tsp ground cinnamon
125g cubed butter
175g muscovado sugar
1 egg
4 tbsp golden syrup

1. Preheat the oven to gas mark 4 and line two baking trays with parchment paper.

2. Put the dry ingredients in a bowl and rub in the butter with your fingers. Mix in the remaining ingredients with a wooden spoon, then bring together with your hands. Shape into a ball, wrap in clingfilm and chill for 30 minutes.

3. Lightly flour the work surface and roll out the dough to the thickness of a pound coin. Use any shape cutter of your choice and stamp out as many shapes until all the dough is used up.

4. Arrange on the tray and bake for 13 minutes. Once baked transfer to a wire rack to cool down.



Biscuit Brownies


160g plain flour
1/2 tsp baking powder
Pinch of sea salt
30g unsalted butter cubed
300g dark chocolate
4 eggs
175g caster sugar
30g flaked almonds

1. Melt the butter and chocolate (bain marie style) over a pan of simmering water. Take off the heat once melted and stir. Allow to cool.

2. Then in a separate bowl mix together the flour, baking powder and salt.

3. Beat the eggs and sugar for 3 minutes until pale and slightly thicker. Pour in the chocolate mixture and combine until smooth. Slowly fold in the flour mix.

4. Put the bowl in the fridge for 30 minutes, in the meantime preheat the oven to gas mark 4 and line two baking trays with parchment paper.

5. Take the bowl out of the fridge, scoop up dessert sized chunks of dough, place them onto the baking tray and flatten down.

6. Press almond flakes on the top of each biscuit and bake for 15 minutes, until cracked and shiny on top.