Your Last Mouthful

Cardiff based food blog

Tag Archives: recipes

Change For Life Challenge- Wednesday

Evening meal- Salmon with Parsley Mash

Having tried a breakfast and lunch option, I thought it was time for a healthy dinner recipe. I chose salmon with parsley mash from the recipe booklet. I love salmon and it’s so good for you and low in fat. Ideally you should try to eat oily fish at least once a week which I do try to do and salmon is a favourite of mine.

Ingredients for the dish

Ingredients for the dish

This recipe was extremely easy. The mash was straight forward and the spring onion and parsley added something extra without being fiddly or difficult to do. The salmon took slightly longer to do than instructed but the timings are always a guide, you just need to cut it open slightly to make sure it’s cooked all the way through.

Personally, I like a bit of butter in my mash usually but it was actually fine without. I will still add butter and cream for a special meal but for a mid-week meal, it is absolutely fine without. Overall it was it fresh, healthy and very very easy.

It’s one of those dishes that you can make look impressive with the presentation when in fact there was very little to it.

One of those dishes that you can make look more inpressive than it is

One of those dishes that you can make look more impressive than it is

Recipe- serves 4

445 calories per portion, 20 minutes prep time, 25 minutes cook time


1kg potatoes, peeled and cut into chunks

6 spring onions, finely sliced

1 tsp vegetable oil

4x 120g salmon fillets

4 tbsp semi-skimmed or 1% fat milk

2 tbsp chopped fresh parsley

1 head broccoli, broken into florets

freshly ground black pepper

What to do:

1. Cook the potatoes in boiling water for 20 minutes until tender. Add the spring onions 5 minutes before the end of the cooking time.

2. When the potatoes have been cooking for 10 minutes, it’s time to prepare the salmon. Heat the vegetable oil in a non-stick frying pan. Add the salmon, skin side down. Cook over a high heat for 2-3 minutes. Turn the salmon over, reduce the heat and cook for a further 3-4 minutes.

3. Cook the broccoli in a little boiling water for about 5-6 minutes. Rest the salmon for a few minutes while you make the mash.

4. Drain the potatoes and spring onions and mash throughly. Beat in the milk and parsley. Reheat on the hob for a minute, beating well. Share the mash between four plates and arrange the salmon fillets on top. Serve with the broccoli.

If you’d like to try some more healthy recipes, order your free recipe booklet.

Change For Life Challenge- Monday

Lunch- Harvest Vegetable Soup

I kicked off the first day of my Change For Life Challenge with a lunch time option from the recipe booklet- Harvest Vegetable Soup. I know that when you’re working it can be quite difficult to eat a healthy lunch on the go. Most of us don’t have access to a kitchen to prepare food in the workplace (myself included) so I often make my lunch in advance. I actually made this Sunday night and I made enough to have for 2 days and some to freeze. The recipe serves 4 so if there are only 2 of you like there are in my house, I would suggest making it all anyway and saving some for another day.

Soup ingredients

Soup ingredients

I make soup quite often but I know that if you’re new to cooking it can be quite daunting picking ingredients. You learn what goes together over time but I thought this recipe was a great starting point because it is a good base which you can add to and adapt when you get more confident.

The instructions for this recipe were easy to follow but be careful with the cooking times because at the top of the page in the handy timings diagram (and stated below) it says cooking time 15 minutes but in the instructions you are told to simmer the vegetables for 25 minutes. It takes more like 30 minutes in total.

I liked the use of the sweetcorn, I think it added a nice colour and texture but if you’re not keen on any of the ingredients, you can always leave them out or swap them for another. The best thing about soup is that you can pretty much include whatever you want. It’s a great way of using up vegetables and of experimenting with flavours.

Soup for lunch and enough to take to work tomorrow

Soup for lunch and enough to take to work tomorrow

Recipe- serves 4

177 calories per portion, 10 minutes prep time, 15 minutes cooking time


1 onion, chopped finely

1 leek, trimmed and sliced

1 carrot, diced

200g swede or turnip diced

400ml reduced-salt vegetable stock

1 level tbsp cornflour

600ml semi-skimmed or 1% fat milk

75g sweetcorn (frozen or canned in water)

Freshly ground pepper

4 wholemeal rolls to serve

What to do:

1. Put the onion, leek, carrot, swede or turnip, potato and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 25 minutes, until the vegetables are tender.

2. Blend the cornflour to a smooth paste with 2-3 tablespoons of the milk. Add the remaining milk to the saucepan with the sweetcorn, then stir in the blended cornflour. Heat gently, stirring constantly, until the soup thickens and just begins to boil.

3. Season with black pepper and ladle into bowls. Serve each portion with a wholemeal roll.

For more recipes, sign up for the free Change4life recipe booklet.

Change 4 Life Challenge!

This week sees the launch of Change 4 Life’s ‘Be Food Smart’ Campaign. It’s an initiative aiming to help families eat more healthily in 2013 and anyone who signs up will be mailed a Be Food Smart recipe booklets with 21 low-cost nutritionally balanced recipes that appeal to adults and children.

I have been challenged to try one of the recipes every day this week and to blog about my experience. I am going to pick either breakfast, lunch or an evening meal each day and record my thoughts along with the recipes which I will publish on here the following day.

The booklets are geared towards dissuading people from eating take aways and fast food by providing cost-effective, easy, healthy recipes that will feed a family of four. Each recipe includes a calorie count as well as detailed instructions on how to prepare and cook the meal.

Healthy eating is something that I take seriously so I was keen to get involved. So many people say they can’t cook and opt for convenience food but I believe that cooking can be fun, satisfying and so much better for you when you prepare it yourself. I don’t believe in fad diets, I’m from the old school ‘eat a balanced diet and exercise regularly’ way of thinking so I think this is an excellent initiative and a good step forward in improving health and tackling obesity.

Look out for my posts over the next 7 days and if you’d like to sign up to Change 4 Life’s Healthy Eating Campaign and receive a free recipe booklet, you can do so here.

Change4life logo

Abrahalls Cider by Celtic Marches

Guest review by Mr.V

A few weeks ago we were sent some Abrahalls Cider from the Celtic Marches company. Celtic Marches, located on the Herefordshire border, are a company who sell unique liquers, spirits and of course cider.

abrahalls cider

They sell three different types of cider; medium still cider, dry still cider and a sparkling cider. We sampled the sparkling cider – a medium cider at 6%ABV.  Taken straight from the fridge, the cider had a lovely crisp and tangy taste.  We were given 2 bottles and so as I drank the first, because of the strength of taste, I used the second to make a creamy cider sauce to accompany my chicken.
The chicken was cooked in a tagine with the whole bottle of cider simmering away which keeps the chicken moist and reduces down to make a good tasting cider sauce. The cider made a very tasty sauce.

This is my own recipe but to make the dish, I seared the chicken quarters in the base of the tagine dish together with onions, garlic and seasoning. Once the chicken and onions have browned add 500ml of Abrahalls Cider. Bring to the boil and gently simmer with the lid of the tagine on. Once the chicken is cooked through the cider will have reduced down. Before its cooked, fry some sliced mushrooms in another pan in butter. Once the chicken is cooked, take off the heat, remove the chicken and add in the mushrooms and a tablespoon of creme fraiche. Serve with sweet potato and wholegrain mustard mash with green crunchy veg – and obviously wash it down with a bottle of Abrahalls cider!

Overall the cider has a very nice tangy, crisp taste and I would happily drink more of it!

You can purchase this cider from their online shop at 12 bottles of 500ml at £29.99


I’m in the process of setting up a recipe tab and will be posting favourites of mine and trying out recipes that are sent to me. I will be rating them out of 5 spoons and giving them a rating of easy, moderate or hard.
If you have any recipes you would like me to try or any that you would like to try out and write about as a guest post, please get in touch.

Pie Lovers Heaven!- Pieminister, a pie for all seasons

I enjoy baking pies but I tend to get my recipes from all number of different sources then forget where the I found my favourite ones so I can’t replicate them. That became a thing of the past when the lovely people at Pieminister kindly sent me a copy of their book ‘ Pieminister- a pie for all seasons’  through the post so I thought I should review it for British Pie Week.

The book is nicely presented with a blue hard back cover and the Pieminister logo on the front. I love the look of the book. It’s clean and clear but very colourful inside with comical little antidotes throughout and good quality paper.

The book starts with an introduction and a brief history of Pieminister which is excellent because it is so personal. It includes photos of the founders but it is in no way formal and boring. It’s really well written in casual language which makes you feel like you know them.

Following on from this is a useful section about pastry and then the book is divided into the four seasons. This is something that I found to be very useful and each section starts with ‘seasonal highlights’ which is great for finding out what is in season and to give you ideas for your own recipes.

Each pie recipe is dedicated two pages. One page for the recipe and one for a photo. The recipe is clearly laid out with the title and brief description followed by the method with the ingredients listed down the side of the page. The photos are excellent and sometimes the page is one large photo and sometimes it is divided into lots of smaller photos. It’s very important to me that in a recipe book, there is a photo for every recipe. For me, the appeal of food is the way it looks and I find a great photo to be very influential when I’m deciding what to cook.

I love this book and I have made many of the pies. A couple of my favourites are the Courgette and Chickpea Filo Pie (my attempt is below) and the Love Bunny Pie which is absolutely divine! I have adapted the recipe slightly because the recipe has a puff pastry lid but I prefer shortcrust and I prefer my filling to be encased in pastry rather than just a lid. Once you have tried a recipe though, they are very easy to adapt and make your own.

Courgette and Chickpea Filo Pie

I highly recommend this book. For pies it is my main source now.

Slow Cooker recipes for the 12 days of Christmas

My blog revolves around eating out in Cardiff and the surrounding area but I also love to cook so when Susan Colburn asked me if I would like to publish her guest post, it seemed like a nice change.

Over to Susan…

Slow-Cooker Recipes for the 12 Days of Christmas

It’s that wonderful time of year, when hearts are merry and homes are filled with the spirit of Christmas. But with tight budgets, longer work hours and wound-up children anxiously awaiting Santa’s arrival, it’s easy to feel overwhelmed. Take a deep breath, pull out your Crock-Pot, and try these delicious slow cooker recipes that will save time and money (think leftovers!).

Whether you’re looking for hearty soups, mouth-watering desserts or slow-cooker chicken recipes for dinner, your slow cooker will soon become your best friend this holiday season. And, there’s no need to get creative—these tasty slow-cooker recipes provide exactly what you need to feed the family and keep everyone happy (including you).

Super easy and full of flavor, the following easy recipes provide 12 days of Christmas recipes… and a lot more time to relax!

Day 1: Slow-Cooker Pot Roast

Servings: 8

What You Need

1/2 cup A.1.  Steak Sauce

1/2 cup water

1 pkg. (0.9 oz.) onion-mushroom soup mix

1 boneless beef chuck eye roast (2-1/2 lb.)

1 lb. baby red potatoes

1 pkg. (1 lb.) baby carrots

1 onion, thickly sliced

Make It

MIX first 3 ingredients.

PLACE meat in slow cooker. Top with vegetables and sauce; cover.

COOK on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

Slow-Cooker Tip!

If one of the slow-cooker recipes you are trying out does not yield enough servings and you need to double it, keep in mind that your Crock-Pot or slow cooker should be no more than two-thirds’ full. Many people own two (or more) slow-cooker appliances for this very reason.

Day 2: Slow-Cooker Cheesy Chicken & Potatoes

Servings: 4

What You Need

1 large green pepper, chopped

1 lb. red potatoes (about 3), very thinly sliced

1 tsp. paprika

8 small bone-in chicken thighs (2 lb.), skin removed

1 can (10-3/4 oz.) condensed cream of chicken soup

1/4 lb. (4 oz.) ,cheddar cut into 1/2-inch cubes

1 Tbsp. Worcestershire sauce

1/4 cup chopped fresh parsley

Make It

PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add cheese and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 minutes. Stir until cheese is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.

Slow-Cooker Tip!

Ever notice how dairy products are generally added to slow-cooker recipes toward the end of the cooking cycle? Foods with milk contents—including sour cream, yogurt or cheese—have a tendency to break down in the slow cooker, which is why they are added last minute.

Day 3: Slow-Cooker Ginger-Nut Apple Betty with Warm Eggnog Custard

Servings: 8

What You Need

2 Tbsp. sugar

1 Tbsp. flour

1 tsp. ground cinnamon

8 medium apples (about 2 lb.), peeled, cored and sliced

12 Ginger Snaps

2/3 cup quick-cooking oats

1/3 cup Chopped Pecans

1/4 cup (1/2 stick) butter or margarine, melted

1 pkg. (4-serving size)  Vanilla Flavor Instant Pudding

2 cups milk

1/4 tsp. ground nutmeg

Make It

MIX sugar, flour and cinnamon in large bowl until well blended. Add apples; toss to evenly coat. Place in bottom of slow cooker. Place cookies in food processor or blender container; cover. Process until finely crushed. Pour into medium bowl. Add oats, pecans and butter; mix well. Sprinkle over apples; cover with lid.

COOK on HIGH for 2 to 3 hours or until heated through. Serve warm or transfer to large bowl; cover and refrigerate until ready to serve.

EMPTY dry pudding mix into medium heatproof bowl; set aside. Bring milk just to boil on medium-high heat. Gradually add to pudding mix, beating with wire whisk until well blended. Stir in nutmeg. Spoon over individual servings of dessert. Cover and refrigerate any leftover sauce and/or dessert.

Slow-Cooker Tip!

When delicious slow-cooker recipes are finished cooking, the insert of the Crock-Pot or slow cooker should never be placed directly onto a cold surface. Otherwise, you run the risk of cracking the ceramic pot.

Day 4: Slow-Cooker Old-Fashioned Beef Stew

Servings: 8

What You Need

2 lb. boneless beef round steak, cut into 1-inch cubes

1/4 cup light Balsamic Vinaigrette dressing

1 Tbsp. Dijon Mustard

2 carrots, peeled, sliced

1 large red potato, cut into 1-inch cubes

8 fresh mushrooms, sliced

4 cloves garlic, minced

1 can (14.5 oz.) Italian-style diced tomatoes, undrained

1/4 cup flour

1/4 cup water

1 pkg. (12 oz.) whole wheat egg noodles, uncooked

Make It

HEAT nonstick skillet on medium-high heat. Add meat, in batches; cook 4 to 5 minutes or until evenly browned, stirring frequently. Place in slow cooker.

MIX dressing and mustard; pour over meat. Top with next 5 ingredients; cover with lid.

COOK on LOW 8 hours (or on HIGH 4 hours), cooking noodles as directed on package for the last 15 minutes.

MIX flour and water; stir into meat mixture. Cook, covered, 5 minutes or until sauce is slightly thickened; stir before serving. Serve over drained noodles.

Slow-Cooker Tip!

If you want an even heartier stew, dipping meat into flour prior to browning helps thicken the sauce. While most slow-cooker recipes will include this step in the directions, you can determine how much flour to use depending on your personal preference.

Day 5: Slow-Cooker Apple Crisp

Servings: 12

What You Need

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1/2 cup sugar, divided

1 tsp. ground cinnamon

10 Granny Smith apples (3 lb.), peeled, sliced

1 cup fresh or frozen cranberries

6 Tbsp. butter, melted, divided

12 Wafers, coarsely chopped

1/4 cup Sliced Almonds

Make It

MIX dry pudding mix, 1/4 cup sugar and cinnamon. Toss fruit with 1/4 cup butter in large bowl. Add pudding mixture; mix lightly. Spoon into slow cooker; cover with lid. Cook on LOW 4 to 6 hours (or HIGH 2 to 3 hours).

MEANWHILE, combine chopped wafers, nuts, remaining butter and sugar in shallow microwaveable dish. Microwave on HIGH 1 minute; stir. Microwave 1-1/2 to 2 minutes or until golden brown, stirring every 30 seconds. Cool.

SPRINKLE with nut mixture just before serving.

Slow-Cooker Tip!

For whatever reason, many people like to sneak a peek at their slow-cooker meal while it’s cooking; nevertheless, resist the urge to open the lid (or stir the stew when making soup). Why? It takes awhile to replenish any moisture that escapes the pot. Remember, slow-cooker recipes include exact cooking directions—follow them carefully.


Day 6: Slow-Cooker Chicken & Dumplings

Servings: 6

What You Need

1-1/2 lb. boneless skinless chicken thighs

2-1/2 cups fat-free reduced-sodium chicken broth

1-1/2 cups each chopped onions, celery and carrots

2 cups frozen peas, thawed

1/2 cup (1/2 of 8-oz. tub)  Chive & Onion Cream Cheese Spread

1 pkg. (6 oz.)  Stuffing Mix for Chicken

3/4 cup hot water

2 eggs, lightly beaten

Make It

COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).

ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 minutes. Gently turn over dumplings. Cook, covered, an additional 15 minutes.


Slow Cooker Tip!

If you prefer a thicker soup to soothe the soul, keep in mind that liquid does not evaporate in a slow cooker. Most slow-cooker chicken recipes and soups will reduce the amount of liquids by roughly 20 percent.


Day  7: Slow-Cooker Saucy Swiss Steak

Servings: 4

What You Need

1/4 cup Italian dressing

1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces

1/4 cup flour

1/4 cup tomato paste

1 can (14-1/2 oz.) diced tomatoes, undrained

1/2 cup beef broth

1 green pepper, chopped

1/2 cup shredded Swiss cheese

Make It

HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 minutes on each side or until steaks are browned on both sides. Remove from heat.

COMBINE tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).

SPRINKLE with cheese just before serving.

Slow-Cooker Tip!

With slow-cooker recipes, it’s better to brown meat in a skillet before adding it to the Crock-Pot or slow cooker. While you can add the meat without following this prep step, it enhances the flavor of the meal.

Day 8: Slow-Cooker Chicken Cacciatore

Servings: 8

What You Need

1/4 cup Italian dressing

3 lb. mixed chicken thighs and drumsticks

1/2 lb. fresh mushrooms, sliced

1 large onion, coarsely chopped

1/2 cup each red and green pepper strips

1 clove garlic, minced

1 can (14.5 oz.) crushed tomatoes

1 tsp. dried thyme leaves

4 cups hot cooked long-grain white rice

Make It

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 minutes on each side or until evenly browned on all sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with chicken. Combine tomatoes and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 5 hours).

SERVE chicken mixture over rice.

Slow-Cooker Tip!

Meat tends to cook faster than vegetables in the slow cooker. For slow-cooker chicken recipes that include veggies, place them at the bottom of the pot so they will be closer to the heat source.

Day 9: Slow-Cooker Green Beans, Tomatoes and Bacon

Servings: 8

What You Need

2 slices Bacon, finely chopped

1 large onion, chopped

1 lb. green beans, trimmed, cut into 1-1/2-inch lengths

1/2 cup fat-free reduced-sodium chicken broth

1/4 tsp. pepper

4 plum tomatoes (about 1/2 lb.), chopped

Make It

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon, reserving drippings in skillet. Drain bacon. Add onions to drippings; cook and stir until crisp-tender.

ADD beans, broth and pepper; stir. Bring to boil; cover. Simmer on medium-low heat 40 minutes.

STIR in tomatoes; cook on medium-high heat 3 minutes or until heated through. Top with bacon.

Slow-Cooker Tip!

Never reheat leftovers in the slow cooker. (It’s deemed a slow cooker for a reason!) Instead, use a conventional oven, stovetop or microwave to warm up what’s left over from slow-cooker recipes.

Day 10: Slow-Cooker Lasagna

Servings: 8

What You Need

1 lb. ground beef

1 jar (24 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) Ricotta Cheese

1 pkg. (7 oz.) 2% milk shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagna noodles, uncooked

Make It

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.

Slow-Cooker Tip!

Slow-cooker recipes work wonders if your slow cooker is the right size. If you’re not sure which size is best for your household, see below:

1 person = 1-1/2 qt

2 people = 2–3-1/2 qt

3–4 people = 3-1/2–4-1/2 qt

4–5 people = 4-1/2–5 qt

6 or more people = 5-7 qt

Day 11: Slow-Cooker Chunky Chicken Chili

Servings: 8

What You Need

1 can (15 oz.) dark red kidney beans, rinsed

1 can (15 oz.) light red kidney beans, rinsed

1-1/2 cups Mild Salsa

1 can (16 oz.) no-salt-added tomato sauce

2 Tbsp. chili powder

1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces

1 onion, chopped

1 cup frozen corn

1 cup Mexican-style finely shredded four cheese

Make It

COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).

STIR before serving. Ladle into bowls. Top with cheese.

Slow-Cooker Tip!

Be conscious of how much time is left before mealtime. It typically takes twice as long to cook slow-cooker recipes on the low-heat setting (around 200 degrees) than the high-heat setting (around 300 degrees).

Day 12:  Slow-Cooker Saucy Meatballs

Servings: 8

What You Need

1 pkg. (6 oz.) Stuffing Mix for Turkey

1-1/2 lb. lean ground beef

1 egg, beaten

1/2 cup water

2 cups sliced fresh mushrooms

2   green peppers, cut into strips

4 cups spaghetti sauce

1 pkg. (1 lb.) spaghetti

1/3 cup grated Parmesan cheese

Make It

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with vegetables and sauce. Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

COOK spaghetti as directed on package. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Slow-Cooker Tip!

When trying out slow-cooker recipes, make a little extra for dinner or snacking the following day. For example, the extra sauce and meatballs in this recipe could be used for an easy meatball sub sandwich or hot appetizer, or simply make more noodles and add the meatballs to a delicious baked pasta dish.

About the Author:

Sue Colburn believes in new beginnings… For her “retirement” from teaching 7th grade Social Studies she set her sights on breaking into the Food Media industry. Just like she taught her students: “ain’t nothin to it, but to DO IT.” If you’d like a food article for your site please email her: When not writing or cooking, Sue spends time with her 2 granddaughters, 3 children, 8 cats and her high-school sweetheart, who by the grace of God she also married.

If you’d like to write a guest post for me, please get in touch.

Cupcakes but not as you know them…the weirdest recipes!




One of the best things about cupcakes in my opinion is that they come in so many different flavours and varieties. I get great enjoyment out of trying some of the most unusual flavours I can find and it appears you do too because you’ve been sending them to me. I thought I’d share some with you here.

If you make any of these, please comment and let me know how they were!

Liquorice and Peppermint

This recipe was recommended to me by Kate Evans and is from a brilliant blog called Kayotic Kitchen.


Nicki, author of  sent me this recipe along with the one below. Tried and tested!


Yes, that’s right, bacon! Another one from Nicki, author of Cardiffbites. Read about her bacon experiments here and follow her on Twitter- Cardiffbites

More bacon!

Amy Daniel of Bonjour Cupcakes has also sent me a bacon recipe…


Meatloaf cupcakes with Mash Potato Frosting

Another one from Amy Daniels of Bonjour cupcakes. This one is seriously weird. if you give it a try I would love to know how it turns out.

Potato and 5 spice

This is a weird offering from Natalie Wherlock. The details are on her excellent blog-

Parsnip and Maple Syrup

This recipe is from Tereri James Jones. She made these cakes and put them on Twitter. The recipe is for a big cake but Tereri made it into cupcakes. I’ve had a go at these myself and they are delicious!

Beer and Sauerkraut Fudge cupcakes

This disgusting little number has been found by Sarah Williams of The Cakehouse. Yuck! It’s from the Foodnetwork.

Apple-Spice cupcakes with Walnuts and Blue Cheese

Another recipe from Sarah Williams but this one sounds quite nice…

Sweet Potato Cider Cupcakes with Marshmallow icing

A strange combination I’d say but it might be nice. Thanks again to Sarah from The Cakehouse.


And a few I’ve found myself…

Beer Cheese Cupcakes

This recipe is from the site

Salmon Cupcakes

This sounds pretty gross… It was ‘weird recipe of the day’ on

Please add any more that you find by adding a comment. I’d also be really interested to know whether you have tried any of these concoctions.

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