I love baking and I love a challenge, so when a video of this cake was posted on Facebook with me tagged in it I had to give it a go!
It was so easy to follow but I didn’t put the cherries in as I can’t stand them. The addition of mini Creme Eggs makes it extra special for Easter.
Being thrifty as ever I love the Jamie Oliver book ‘Save with Jamie’. The idea is that you have your Sunday roast and the leftover meat can be used to make other meals. We love our Winner Winner Chicken Dinner so any ideas with left over chicken are always welcome. I found Singapore noodles in this book and love making it.
I generally make a huge portion and portion it up for bait at work and it goes in the freezer. It’s become popular with my colleagues too so I have to take extra portions in for them! This one is pre soy sauce and peanuts, I add them at work and I’ve missed out prawns from the original recipe as they don’t reheat well.
Find the recipe Here
As Mother’s Day approaches we feel the need to spoil mam for the day. Restaurant booked and presents bought but there’s something missing if there’s not something homemade. Cake it is! It’s even a healthy one cos it’s got fruit on it! 
An afternoon off work and a beef in ale stew in the slow cooker, what else to do than knock up a batch of cheese scones? I like to add a few mixed herbs in for extra flavour or wild garlic when it’s in season.
These will go in the slow cooker about 15 minutes before serving to make a nice beef cobbler!
Ingredients:
175 g Self Raising Flour
teaspoon dried mixed herbs
25 g margarine
75 g cheese, grated
1 egg
2 tablespoons milk
Method:
Heat oven to 220ºC and grease a baking tray.
Rub together flour and margarine. Stir in cheese and herbs.
Mix to a soft dough with the egg and milk, save a little for glazing.
Roll out and cut out the scones. Place on the baking tray and brush with egg and milk and sprinkle with cheese.
cook for 12 minutes
Hungry Hyde Household 