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Quick and easy cooking is very important to me. I am a busy mum of two who also wants to start getting the kids involved in cooking with me, so the quicker and easier the better.

FAQ
:bulletgreen: Instead of baguettes you can use slices of toast or any other bread you have. You can even use puff pastry!

:bulletgreen: If you really, really have to you can use the microwave to melt the cheese but your base will not be crisp and maybe even soggy
:bulletgreen: Not a fan of savoury? replace the toppings with chocolate, marshmallow, oreo, chocolate chips etc

:bulletgreen: Experiment with shapes, cut out shapes with cookie cutters if using toast.
:bulletgreen: you can replace the bread with gluten free bread and cheese with dairy free for those with intolerance's.



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Jam on toast is just so, well boring sometimes, especially for my kids so today for breakfast I decided to liven it up a little by turning it into something a bit different. It's a mix between toast and bread pudding, there's not lots of liquid like with a bread pudding so it's half pudding, half toast really.

:bulletgreen: you can use fresh bread but dry bread works a little better.
:bulletgreen: you can use leftover cake or croissants instead of bread
:bulletgreen: instead of jam you can use marmalade or nutella.




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Such a quick and easy yet tasty dish, great for using up leftovers and for when you don't have the time or just can't be bothered to cook up a meal from scratch.

FAQ
:bulletgreen: I used veg vegetable gravy as my liquid, went very well with this.
:bulletgreen: I also used Cheddar cheese for the topping. A three topping would look awesome.
:bulletgreen: To make it look extra pretty after baking you could sprinkle a little more cheese on top or some herbs.
:bulletgreen: Handle with care, the ramekins are really hot and retain a lot of heat after cooking so the veggies will be roasting hot too.
:bulletgreen: Meat lover? Add some leftover meat too!

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No your eyes do not deceive you! This is a savoury dish by me!

Christmas maybe over but with it comes a lot of leftovers. For us this year those leftovers mainly consist of loads of cooked vegetables so for lunch today this is what i made my girls. Carrot, pea, cauliflower, sprout and broccoli pots with vegetable gravy, topped with mashed potatoes and finally sprinkled with grated cheese. Quick and easy, just what is needed today after a busy day of cooking yesterday.

RECIPE


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Chunky banana slices wrapped in pancake on skewers served with a chocolate ganache dip. I also had a maple syrup dip and some lemons so the family had a choice of toppings for breakfast on this day, Pancake Day here in the UK.

I was wondering all yesterday what pancakes to make today but then I remembered the crepes I made and how much the family loved those so thought I would go for a similar flavour combo but served in more of a fun and interesting way.


That's it from me this week, no more baking, or food photography as my eldest has chickenpox. Also tomorrow is my Birthday and I don't fancy baking, not even a cake for myself, funny as I am always making other people birthday cakes, I just don;t have the same enthusiasm for baking for myself.

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Peppermint Creams coated in dark chocolate! Tasty, quick and easy treats that are just perfect for making as Christmas gifts which is exactly what I'm going to be doing this year.

This was so much fun and making the peppermint creams, rolling it out into a sausage shape and slicing it only took me about 10-15 minutes! That simple and no baking involved! Brilliant! Obviously it took a little longer to coat in chocolate but you don't even have to coat them at all if you don't want to. Either way make sure you leave them out over night on some greaseproof paper before bagging them else they will stick together. As you can see by the photo i will be wrapping handfuls of the peppermint creams in small cellophane bags tied with ribbon which along with coating the peppermint creams in chocolate and using water instead of cream as the wet ingredient should help keep them nice and fresh for a week or so.

FAQ
:bulletgreen: Icing Sugar=Confectioners Sugar
:bulletgreen: 250g = 2 cups i believe (correct me if i'm wrong)
:bulletgreen: Don't like peppermint? Then simply replace it with other flavours/essences such as orange, lemon, strawberry etc, etc and just change the colour to match.
:bulletgreen: If your chocolate over cooks and goes a little gritty and lumpy add a touch of vegtable oil to help loosen and bring the chocolate back to a usable consistency.
:bulletgreen: How many peppermint creams you make depends on how big you make them, I make tiny ones therefore make loads.

Another idea of how to present them

Apologies for the double watermarking! Lots of problems with art thieves these days.

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Bite size cheesecake bites coated in chocolate
of the chosen extra flavours today i used fudge

this is why my boyfriend both loves me and hates me as he said because they taste so good but he is suppose to be on a diet

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I added an extra 50g of chocolate for both of these as my fudge had to travel and i did not want to risk them falling apart on the journey.

I made two types dark chocolate fudge with digestives (graham crackers) [link] and white chocolate oreo fudge [link]

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Sometimes you just can't beat the simple things in life. There's nothing quite like some quick homemade rustic goodness served fresh from the oven, all warm and comforting just waiting for a nice helping of butter to slightly melt and ooze with the added sweetness of some jam to satisfy a slight hunger in the afternoon or any other time of the day for that matter.

I used the recipe from a cookbook I have but I know I can find better so will be using this one next time from the BBC if anyone is interested in having a go [link] if you are gluten or lactose intolerant just swap the ingredients for the flour or milk you normally use.

It has been a long time since seeing scones presented this way, a very common thing in old tradtional bakeries when i was a child now replaced by the cut out version.

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Today i was very excited to be baking as it was my first time making dairy free cakes, I already bake gluten free but last week decided to try out a dairy free diet too. To be honest I was not sure what to expect but in the end they just tasted pretty much like regular cupcakes which is great and to those unaware of what they are made of would unlikely taste the difference.

I used my basic cake recipe [link] but used ASDA gluten free flour and Pure which is a sunflower based dairy free butter/spread. As a topping I heated up some lemon juice with sugar then poured on the cupcakes while still warm.

That's it, that's all my Christmas practice baking done, no more photos until after Christmas. Sorry for the rush job on this photo, I haven't got the time at the moment to be taking lots of pictures.

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