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April 22, 2017 / mintcustard

Mushroom and chicken ramen – A Japanese evening with the neighbours.


Ready for ramen.

Every year since our houses were built (1998) we have had a street barbecue. We set the date well ahead of time and invariably seem to pick the chilliest and dampest summer evening of the year. Not that this is a problem as it means the fire pits can be dragged out and lit, keeping the evening going well into the small hours of the morning. You’d have to say that as a group of neighbours we all love our food. Last year it was decided that we shouldn’t have to wait a whole year to get around the table, we ought to get together to share a meal more often. Taking a country each for inspiration, we have travelled from Spain, to Greece and then onto Italy. When it came to my turn I decided we needed a little long haul travel and took us all to Japan for the evening.


Home made sushi!

Home made sushi to start, followed by mushroom miso ramen with chicken and home made mochi for dessert. I supplemented the dessert with bought mochi and some Chupa Chups sweet sushi too!

Mushroom miso ramen with chicken  –  serves 4

  • 15g/½oz dried shitaki mushrooms
  • 1.4 litres/2½ pints just-boiled water
  • 2 tbsp dark soy sauce
  • 1 vegetable stock cube
  • 4 tbsp brown miso paste
  • 200g udon noodles
  • 2-3 tsp sunflower oil
  • 4 large free-range eggs, 2 tbsp dark soy, 1 tbsp mirin and 1 tsp water
  • 1 100g pack of speciality mushrooms (enoki, oyster etc)
  • red pepper finely sliced
  • 2 pak choi, roots trimmed, leaves separated, washed and halved
  • 100g/3½oz fresh bean sprouts, rinsed and drained
  • 6 spring onions, trimmed, very thinly sliced
  • 4 chicken breasts
  • Teriyaki marinade

How to …..

  • Place the dried mushrooms in a heatproof bowl and pour over enough hot water to cover. Leave aside for 4 hours to re-hydrate.
  • Coat the chicken breasts in teriyaki marinade and leave in the fridge for 4 hours or overnight.
  • Place a pan of water onto boil, take the eggs from the fridge and place in the barely boiling water.Boil for 6 minutes exactly and then plunge into iced water. Leave to cool and then peel.
  • Combine the soy, mirin and water in a zip lok bag and pop in the eggs. Place in the fridge for 4 hours or overnight.
  • Drain the dried mushrooms, reserving the liquid. Trim the mushrooms to remove the hard stalks and slice finely.
  • Place the liquid, stock cube and boiled water into a large saucepan. Stir in the miso paste and add in the finely sliced re-hydrated mushrooms.
  • Grill the chicken and finely slice. Keep warm.
  • On a platter, arrange the beansprouts, mushrooms, halved marinated eggs, spring onions and red pepper.
  • Cook the noodles as directed on the packet.
  • Place noodles into the bottom of a bowl. Pour over the soup. Add in the vegetables, egg and chicken as desired.
  • Invite the neighbours and enjoy.
April 2, 2017 / mintcustard

Dragon egg nests – A spring recipe.


Dragon egg nests.

Whilst I’m no expert, I’m pretty sure that dragons must follow the crowd and lay their eggs in the springtime. Having made more variations on chocolate nests than I can contemplate; shredded wheat, All bran (!),  cornflake, rice krispie, rocky road, melted chocolate, cocoa and syrup and filled with foiled eggs, mini eggs, jelly beans or peeps. The time had come, or so I thought, to grow up a little and start to make individual simnel cakes.

Then I spotted the golden eggs in the shops and they made me wonder what creature could have laid them. Dragons, only dragons or perhaps a phoenix could lay a golden egg. Then I started to wonder what a dragon’s nest would look like. I have a mind that wanders, what can I say! Probably brightly coloured and possibly a little sparkly? So I set out to make a new variation of the classic chocolate Easter or Spring nest. Dragon’s nests are a great way to use up the odds and ends in those jars of sprinkles that lurk in the cupboard.

Dragon’s nest rice krispie cakes – makes 12

50g butter

1 tbsp golden syrup

100g marshmallows

100g rice krispies

odds and ends of sprinkles (about 3 dsp) plus a few to scatter over the finished nests

2 bags of golden eggs (or foil wrapped eggs if you can’t source these)

muffin cases in a deep muffin tin


Dragon egg nest

How to…..

  • Melt the butter together with the golden syrup in a large pan over a very low heat.
  • Tip in the marshmallows and melt into the syrup mixture stirring frequently.
  • Pour in the rice krispies with the sprinkles and mix well until the rice krispies are completely coated.
  • Divide the mixture evenly between the 12 muffin cases. Use a wet teaspoon to create a dimple in the middle of the nest to receive the eggs.
  • Top each nest with three eggs and a scattering of more sprinkles or glitter.
  • Dragon’s nest make perfect food for unicorns!

I have linked these up to this months Treat Petite, run this month by The Baking Explorer and alternate months by Cakeyboi

March 19, 2017 / mintcustard

Red nose day tiffin – with added Maltesers.


I try baking something every year for Red Nose Day. We often have a bake sale at school. Last year it was Red Nose Day Empire biscuits, this year I’m not actually baking but there will still be a plate of delicious morsels at the end of this process.

Red nose day tiffin, with added Maltesers.

200g Malted milk biscuits

50g digestive biscuits

125 g butter

1 tbsp golden syrup

1 tbsp cocoa

1 share bag Maltesers

200g white chocolate

red food colouring

6″ square tin, lined with two layers of cling film

How to…..

  • Line the tin with cling film.
  • Crush the biscuits, I use the end of a rolling pin to do this.
  • Melt together the butter, syrup and cocoa over a low heat.
  • Pour the mixture over the biscuit crumbs and mix well.
  • Add in two thirds of the bag of Maltesers, press into the lined tin and refrigerate until set.


  • Once set, melt the chocolate in a bowl over a pan of hot water. Pour most of it over the tiffin but reserve about a tablespoon of it in the bowl.
  • Add in the red food colouring, mix well and place dots of the red chocolate over the white to resemble red noses. Place the remaining Maltesers onto the top too.pressing in well.


  • Chill again, cut into 16 pieces and wrap up for a bake sale.

You can donate to Comic Relief here.





March 18, 2017 / mintcustard

Butternut squash lasagna – completely pasta free.

Butternut squash lasagna sheets

I have said before on countless occasions that I am inordinately greedy. So when a, new to me, foodstuff appears in the shops I love to try it. Not because it is “free from”, not because it is “healthy”, not because it is “clean eating”.No I’ll try it because it might actually taste good. That’s why I eat quinoa, kale and courgetti. It’s also why I eat creme eggs, hobnobs and jam doughnuts.

The same goes for these butternut squash slices (from Sainsbury’s) that can be use in place of pasta in a lasagna. Effectively you make a vegetable gratin, but by using the tastes and flavours reminiscent of lasagna you can build a really delicious dish. When making my dish I chose to make a vegetarian version, but you could just as easily use your regular mince and white sauce recipe and simply substitute the butternut squash lasagna sheets.

Butternut squash lasagna sheets.

Butternut squash lasagna

1 pack butternut squash lasagna sheets

1 carton passata with basil or tomato frito

1 pack baby spinach

4 large portabella mushrooms

1 clove garlic chopped

1 large knob butter

1 tbsp olive oil

1 pack cauliflower and kale couscous or similar

white sauce

grated cheddar cheese

Large gratin dish

How to….

  • Preheat the oven to 200c.
  • In a pan gently soften the garlic in the butter, add in the mushrooms and cook until softened also. Add in the baby spinach and wilt down.
  • Oil the bottom of the gratin dish with a tsp of oil.
  • Place a layer of the butternut squash lasagna slices in the bottom of the dish. Season with salt and pepper.
  • Drizzle with a third of the passata. Top with the spinach and mushroom mixture and another layer of lasagna sheets. Season with salt and pepper.
  • Drizzle with another third of the passata. Top with the cauliflower and kale couscous (you could use cauliflower rice or beetroot rice too here.)
  • Pour over the remaining passata, Top with the final layer of lasagna sheets. Season with salt and pepper. I haven’t given a recipe for white sauce as you may wish to make your own vegan version (mine is crammed with butter and full fat milk!)
  • Give a proper covering of cheese.
  • Bake for 40 minutes.
  • Allow to cool a little before serving.

I had this as a stand alone dish but it would be tasty as a vegetable side dish with some simply grilled chicken too.

March 18, 2017 / mintcustard

Pintxos, palaces and puddles – day 2 in Madrid.


Despite the fact that my feet were screaming at me, having walked miles the day before, I pulled on my boots and set off for a second day of exploration in Madrid.

First I needed breakfast. It appeared that the cafes and even McDonalds didn’t open their doors until 10! Thank goodness for Starbucks. One cappuccino and croissant later, I was ready to go.

First stop, in between the showers, was a walk in Retiro Park to find the Crystal Palace hidden at it’s heart. On a sunny day I can imagine the park packed with families enjoying a Sunday stroll. To be fair, on a damp and drizzle day there were many people, walking, cycling and scooting around. Stalls cropped up along the pathways selling bags of snacks, drinks and candy floss. I settled for a coffee in an attempt to defrost!

One surprise inside the Crystal Palace was a sound installation. The person who thought that playing the sounds of Polar ice cracking and moving would be a good idea inside a glass structure knows how to make your mind play tricks on you. Having beaten a hasty retreat from the Crystal Palace a quick trip into the city followed to see the Palacio Real. Closed for an event, I walked back into the centre for more churros and chocolate. I had a wander round the food hall of El Corte Ingles. I do wish I had access to this variety of foods on my doorstep. So much food, such little luggage space.

The evening was spent in the company of beer, tapas and pintxos. The difference between the two? Tapas come in small portions, pintxos are little tastes on pieces of bread, all held together with a cocktail stick.  Doesn’t matter what they are called , they are delicious. Great for anyone who can’t decide what to have on a menu, mix and match.

There was so much I didn’t get to see, or eat, in Madrid. Despite getting stuck in a museum lift and speaking so little Spanish that I had to YouTube how to use the Metro ticket machines I had so much fun I’m certainly going back.

Read more…

March 4, 2017 / mintcustard

Croque Monsieur pancakes with Candice Brown and Sainsburys.

Making Croque Monsieur pancakes with Candice Brown.

Making Croque Monsieur pancakes with Candice Brown.

I’m not the kind of woman to turn down a pancake. Crisp, thin crepes with lemon and sugar? That would be lovely.  A fluffy American stack topped with bacon and maple syrup? No question. A Croque Monsieur pancake cooked by GBBO winner Candice Brown? Hell yes!

This Shrove Tuesday (Pancake day) I was invited along with a number of other bloggers to Food at 52 in London and we made brunch together.

The recipe!

The recipe!

Candice showed us all how to make her delicious Croque Monsieur pancakes. Some of us had more experience of pancake making than others but we all had a great deal of fun. Savoury pancakes wouldn’t have been my first choice but Candice’s recipe has completely won me over. I have a crepe pan I use whenever I make pancakes (which is often!) but the cast iron pan we used at the event was so good. You do need to be brave and allow it to get hot before you pour on the batter. Leave the batter completely alone until the batter sets and bubbles THEN turn the pancake with either a spatula or a palette knife.

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The secret to this delicious dish is, in my humble opinion, the quantity of cheese and the mustard in the bechamel. You may want to pop into your local Sainsburys and take a look at their new homeware range. Much of the cookware we used was taken from the range and very pretty it is too.

Thank you to Sainburys for inviting me to this event. I had a great time and was still full at dinner time that evening!I was not paid to attend the event or write a blog post

March 3, 2017 / mintcustard

Madrid – a weekend of churros, chocolate and culture.



An unexpected weekend away in Madrid enabled me to recharge my batteries and indulge my body and my mind. My husband was busy at a conference, my girls are grown up so I could choose what to do, what to see and where and when to eat.

Despite the fact that rain fell, on and off, for the whole weekend it didn’t dampen my spirits at all. I was able to do all I wanted to do in between the showers.

The trip began with a very quick and easy trip from the airport to the heart of the city on the Metro. As the weather was so unpredictable the Metro was a godsend. Speedy, simple enough for a non Spanish speaker to navigate and reasonably priced too.

Staying out by the Bernabeu Stadium meant that the journey into the city centre was quick and easy. Had the weather been kinder I would have walked far more but it was not to be. First stop was the San Miguel Market, Plaza de San Miguel. A glass or two of wine and a selection of tapas set us up for the rest of the afternoon. The seafood tapas (especially the octopus and bacalao) were amazing as were the selections of olives available. A little crowded on a Friday evening but great atmosphere and a wide choice of foods and snacks too.

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After coffee and a pastry in a cafe the next morning started with mooch around town and a visit to the National Archaeological Museum. Packed to the rafters with artifacts I had a fantastic time looking at everything from Roman mosaics to Moorish decoration via a display of money and coinage! Lunch beckoned and for a while I toyed with the idea of yet more tapas but as the weather had turned really cold and rainy there was only one choice. Hot chocolate and churros!

Chocolatería San Ginés it was then.Open 24 hours a day and 7 days a week this most famous of bars serves a mean churro. Fluffy and crunchy at the same time they cry out to be dipped in the molten chocolate. Despite being packed with tourists all trying to warm up and dry out, the wait for a table was short and there was no rush to get you to leave your table either, once finished.

Later that evening it was onto tapas and beer, but more of that in another blog post.

February 25, 2017 / mintcustard

Mac and cheese – ideal with pulled pork.


Mac and cheese – fresh from the oven.

Pulled pork is delicious, we all know that. However sometimes the side dishes that accompany a serving of pulled pork are just as unctuous but often get overlooked. Soft white buns, crispy coleslaw and king of the comfort food dish, baked macaroni and cheese.

I still can’t get over the fact that in some establishments mac and cheese is listed on the menu  as a vegetable but whatever, this is a dish that soothes the soul. Simply put, it is an American classic.

I make my macaroni and cheese mostly on the stove top and then bake in the oven to really crisp up the top. The key to a deep rich flavour is  using more than one cheese in the sauce. This dish is a great way to use up odds and ends of cheese although you can equally go out to buy special cheeses especially for this dish too.

Ingredients – Mac and cheese (serves 2 greedy people, 3 to 4 as a side)

200g macaroni elbows

35g butter

25g plain flour

450ml milk

100g grated cheese

25g grated parmesan

salt and pepper to taste.

How to – Mac and cheese

  • Preheat the oven to 180c and butter a medium sized gratin dish.
  • Cook the macaroni about 2 minutes less than the packet says and rinse to remove some of the starch. This will prevent the pasta clumping into lumps and allows the sauce to coverall of the pasta pieces.
  • In a pan melt the butter and stir in the flour. Cook out the flour for a minute and then turn the heat down and whisk in the milk. Return to the heat and keep whisking until the sauce thickens.
  • Take to one side and stir in the grated cheese and parmesan. I like to use gruyere and cheddar as the combination of nutty and sharp works well with the softness of the pasta and sauce.

Mac and cheese before baking.

  • Combine the sauce with the pasta. Pop into the buttered gratin dish and bake in the oven for 20 minutes until golden and bubbling.
  • You can pimp a Mac and cheese in a million different ways. Breadcrumbs, gremolata or even a crushed up bag of cheese and onion crisps on top to give crunch. You can add truffle oil, slices of tomato or simply another handful of cheese on top. Blue cheese, goats cheese or bocconcini poked into the pasta works as do pieces of chorizo or N’duja. Make it your own way but make it you must.

Mac and cheese, pulled pork and sweet potato fries. Delicious.


February 24, 2017 / mintcustard

Butternut laksa -a New Covent Garden soup.


With Storm Doris blowing around the place and others possibly holding onto her coat tails, you may wish to hunker down this weekend with a bowl of soup, a chunk of bread and a box set.

One soup I tried recently and have fallen in love with is the new butternut laksa from Covent Garden soup co.

Lightly spiced, creamy and with the hint of coconut, this butternut laksa soup is a really tasty addition to the Covent Garden soup range.

I was not paid to write this blog post, I was sent a voucher to cover the cost of one carton of soup.

February 5, 2017 / mintcustard

White chocolate and blueberry muffins.

blueberry and white chocolate muffins.

blueberry and white chocolate muffins.

With the Superbowl on Sunday night (well early Monday morning if you live in England) any thoughts of food tend to turn to recipes with their origins across the pond. I’ve already had a request for pulled pork, sweet potato fries and S’mores. After spotting two packs of blueberries in the fridge near their use by date I felt I had to bake these, (any excuse).

I made a variation of this Raspberry and white chocolate muffin recipe from Good Food but substituted blueberries for raspberries.

Ideal for a mid game snack or as a morning after brunch snack.