The easiest bread you’ll ever make for under €5!


This bread is amazing. It might just change your life (maybe a slight over reaction but bear with). It has everything I look for in a recipe; low cost and easy! It also has the ability to be adapted and added to; to make endless variations which makes it look like you know loads of recipes and are a total kitchen goddess.

All you need is porridge oats, yogurt, an egg, some baking powder, and a loaf tin and you’re all set! I added raisins to mine and I definitely recommend it or adding any dried fruit or seeds. This bread is perfect for those in a rush in the morning and don’t have time for breakfast or for elevenses or basically anytime you get a hunger pang. Team it with some butter and jam and your in healthy heaven.

I sound a bit mad..the bread can’t be that good right? This is just my reaction to finding a healthy, easy, and thrifty recipe. Try it yourself!


Roz x

1 large tub of natural yoghurt (500ml)
1 beaten egg
12 ounces of Porridge oats
2 tsp baking powder
2 handfuls of raisins

Place yogurt and beaten egg in a mixing bowl and stir well.

Mix the oats, baking powder and raisins (coated in flour) in a separate bowl.

Add to the yogurt mixture and stir thoroughly.

Place in a greased loaf tin, sprinkle with oats and bake at 180 degrees/gas mark 4 for 3 minutes.

Lower temperature to 150 degrees/gas mark 2 and cook for a further 30 minutes.

Best enjoyed warm!







You don’t win friends with salad!


You don’t win friends with salad but you might entice them with this little recipe!

I hate waste. It pains me to throw out food that has hasn’t been used especially fruit and vegetables. So today I found myself at home trying to figure out if there was anything I could make with my wilting carrots and apples and huzzah there was!

I like salads, sometimes I love them (usually when they are from a restaurant or a shop that know what they are doing *shout out to LovingSalads Cork*) but more often I just like them. I don’t like coleslaw unless it’s the one my mum makes which hopefully i’ll do a post about eventually.

Anyway I decided to try a coleslaw variation. I had limited ingredients as I was still in my pajamas and couldn’t pop to the shop in fear of scaring my new neighborhood with such a sight! However what I made turned out pretty good and is sure to jazz up that boring lunchtime sandwich. Making it again I think I would add raisins and if I’m feeling very adventurous that day maybe even some cabbage!

It’s super easy and would last in a covered container in the fridge for a few days. I hope you enjoy, give it a try!

Roz x

Ingredients listed will make enough for 2-3 people but feel free to double or triple depending on how much you need. Also add more or less of what you like.


1 Apple (peeled)

1 Carrot (peeled)

1 tbsp of Light Mayonnaise (could also try natural yogurt or sour cream)

Small handful of Almonds (chopped)


Peel apple and carrot or leave skins on and give them a wash.

Grate and mix together.

Add chopped almonds.

Mix all with mayo.

Enjoy in a sandwich or as a side.















Peanut Butter Freezer Fudge


So there you are trying to be healthy, denying yourself of that ever so tempting chocolate (cake, crisps, sweets: delete depending on your poison :P). We’ve all been there but here is something super easy and fairly healthy to keep that sweet tooth at bay.

Peanut butter is amazing and can be used in so many ways. In this case its mixed with coconut oil, honey, vanilla essence, and a pinch of salt to make delicious fudge. This is my first time using coconut oil and I was really impressed with it, it lives up to the hype it has been getting and I look forward to using it again in my baking.

Keeping the fudge in the freezer ensures you won’t pick at it all immediately, although it is very tempting to. Also this is something easy and cheap that can be made for any occasion to make you look super experienced in the kitchen ;).

This is perfect to whip up on a lazy Sunday ( or lazy Monday, Tuesday, Wednesday…I’m not here to judge :P) and then can be enjoyed throughout the week as a quick fix to a sugar craving.

Here are some pictures, ingredients, and the method.


And as always remember it doesn’t have to look good, it just has to taste good! 🙂

Roz x



1/2 cup  Peanut Butter (any brand)

2 Tablespoons Coconut Oil, softened or melted

2 Tablespoons Honey

1/4 Teaspoon Vanilla Essence

1/4 Teaspoon Salt


Line a 1 pound loaf tin or a Tupperware box with greaseproof paper.

In a bowl mix all the ingredients until combined and smooth. If mixture is hard to mix, try microwaving it for 15 seconds to help make it smoother.

Pour the mixture into grease proofed tin.

Place in the freezer for 30-40 minutes.

Remove when completely hardened and cut into bite size squares.

Store in freezer in zip-lock bag.










Ready to eat :)

                                  Ready to eat 🙂

Summer Spots


So finally Summer boredom has gotten to me again and awakened my baking passion and I find myself blogging again so I can feel somewhat productive :-P.

I’ve decided to share a few of my favourite lunchtime/treat spots in Cork that are definitely worth a visit in my opinion. None of them break the bank, are full of yummy treats and a little bit different.

Let’s start off with Tara’s Tea Room. Located at No.45 McCurtain Street and open 7 days a week, it is such a cute kitsch place perfect for a girly lunch or leisurely day. A couple of months back I brought my Mum there for afternoon tea. We had such a lovely time and were completely stuffed by the end of it. The staff are very friendly and the surroundings make you feel you could be sitting in someones kitchen. I really can’t recommend this place enough be it for breakfast, lunch, coffee, or dinner.

You can see from the pictures that I felt extra special finding a china cup with my name on it, this can’t be promised for everyone but I still say pop in for tea and a dainty at the very least! 🙂


Roz x





Salty Chocolate Chunk Cookies


I am a big fan of the salty and sweet taste so I felt compelled to try these salty chocolate chunk cookies out for myself. The recipe threw me off a bit as its measures were in cups and I am more familiar with ounces. However I did have the cup measurements which are easy to come by these days in 2euro shops and they are handy to have.

I bought the chocolate used for these in ALDI and at 69c a bar I wasn’t expecting much but it must be said it is really good! I will definitely be using it again in my baking.

I made the cookies quite large and got about 15 from the batch but you could also do smaller scoops and have a lot more cookies. (They won’t last long ;)).

They only take 10-12 minutes to bake so perfect for making with kids or if you want something quick. These are also a really good cookie recipe even without adding the salt.

Oh also mine spread out and became conjoined but I just pulled them apart. Remember they don’t have to look perfect, they just have to taste good 🙂


Roz x


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup unsalted butter, room temperature

3/4 cup (packed) light brown sugar

1/2 cup sugar

1/4 cup icing sugar

2 large egg yolks

1 large egg

1 teaspoon vanilla extract

8 ounces semisweet or bittersweet chocolate, coarsely chopped

Some sea salt


Preheat oven to 250 degrees. Line two baking traps with grease proof paper.

Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl and set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and icing sugar until light and fluffy or about 3-4 minutes.

Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, about 4-5 minutes.

Reduce mixer speed to low and slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

Spoon rounded tablespoonfuls of cookie dough onto two grease proof paper-lined baking trays, spacing 1-inch apart.

Sprinkle cookies with sea salt.

Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking trays, then transfer to wire racks; let cool completely.


Cookie Dough

Cookie Dough


Conjoined Cookies :P

Conjoined Cookies 😛

Home-made Vegetable Soup


This vegetable soup is something I’ve always wanted to try myself after watching my Mum make it for years. I’ve probably been eating it every winter of my entire life and it never fails to make me feel warm and cosy.It was a lot easier and quicker than I thought it would be. It’s also perfect if you have some vegetables that are going to go off as you can just lash whatever you like in. In my cooking adventures I’ve really discovered the power of a chicken/vegetable stock cube and how it can add to any dish.

Give it a go yourself its perfect comfort food for the Irish winter that is approaching :).


Roz x


3 Carrots, chopped into chunks

3 sticks of Celery, chopped into chunks

1 large Potato, chopped into chunks

1 Onion, chopped

1 Chicken or Vegetable Stock Cube

Some Water

Salt and Pepper


Wash and cut all vegetable.

In a large pot add some olive oil and butter and let simmer.

Add vegetables.

After a few minutes add about half a kettle of boiled water.

Then add broken up stock cube, some salt and pepper.

Place lid half on and let simmer for about 20 minutes until vegetables are soft but not mushy.

If you like you can serve soup like this or my preference which is blending it all together making it thick.

Best served when there is hailstorm/raining/snow/extreme wind outside 🙂




Gooseberry Jam


I am very excited to say I finally attempted to make gooseberry jam from the gooseberries my Aunty Catherine grows in her garden. I remember fondly the gooseberry jam my Granny used to make when I was growing up and there is something very special about being able to make it myself now. I think if she was still around she would be proud.

I was convinced that it was not going to go well with it being my first attempt but with some instructions from my aunty and guidance from my mum, I am now the proud maker of 4 pots of jam.

It doesn’t take too long to make but takes time to prepare the jars and to let it cool and set properly.

It’s great to be cooking with some fresh home grown produce and also very cheap. I did splash out on some jam sugar (1.50 euro so not too much of a splurge 😉 available in Dunnes Stores) but other than that there is no other ingredients but the fruit and some water. I will definitely be trying to make some jam again with maybe raspberries next time. Where do I sign up for the ICA? 😉

Here is the ingredients, method and some pictures.

Once again big thank you to my Aunty Catherine for the gooseberries and recipe.


Roz x

Ingredients (makes about 3 big jars)

1 pound of gooseberries

1 pound of jam sugar



Sterilise empty jam jars with warm water. Keep jam jars warm as mixture will be hot so if jam jar is cold it may break.

Put gooseberries in large saucepan with some water but do not cover in water.

Let them simmer till soft (about 15-20 mins) and then mash.

Add sugar. Mix until dissolved.

Rapid boil mixture for 5-10 minutes.

Test a bit of mixture on a plate by placing on plate and letting it cool. If a skin or wrinkle comes on the mixture it is ready.

Ladle mixture into sterilised jam jars and cover.

Let set and cool for about an hour.

Serve on fresh bread for best results 🙂

Place in fridge after using.

Jam Sugar

Jam Sugar

Gooseberries cooking

Gooseberries cooking

Masked and sugar dissolved

Masked and sugar dissolved

3 large pots and 1 small one

3 large pots and 1 small one