Sia's rich tomato soup

Nowadays its so much easier to buy tinned soup but you can't compare it to the taste of homemade tomato soup. This recipe is super easy, rich & creamy!


A few glugs of olive oil

1 Punnet ripe plum tomatoes

Handful of ripe cherry tomatoes 

2 tsp balsamic vinegar

2 tsp dried basil

1 tsp chilli flakes

2 tsp sugar

2 tsp oregano

6 garlic cloves

3 shallots

3 tbsp creme

Salt & pepper to taste


Preparation Method

Prep time: 5 mins

Cook: 1 hour

Serves: 4


1.) Preheat oven to 160c

2.) Halve the plum tomatoes & add them to a baking tray along with the cherry tomatoes (whole)

3.) Crush the garlic cloves and add them to the pan

4.) Roughly chop the shallots and throw them in with the tomatoes 

5.) Season your tomatoes with chilli flakes, oregano & basil

6.) Sprinkle on the sugar

7.) Pour over the balsamic vinegar

8.) Pour over a generous amount of olive oil

9.) Add 3tsp salt & pepper

10.) Mix well before placing in the oven

11.) Roast for approx 1hour stirring occasionally

12.) Once roasted remove from the oven & stir

13.) Pour the tomatoes & their juices into a food blender/mixer

14.) Blitz until smooth

15.) Once smooth pour into a large saucepan (if you prefer your soup thinner add a little chicken stock to thin it out)

16.) Heat up, add salt & pepper to taste

17.) Pour in 3 tbsp creme for extra creaminess 

Enjoy โ™ฅ

Mango & Coconut Chicken curry with fluffy rice

Are you a curry lover? If so, this ones for you! Sweet mango meets creamy coconut with succulent chicken thrown in the mix! Yummy!



2 large slightly unripe mango's

6 skinless, boneless chicken breasts

1/2 cucumber

3 tbsp sunflower or olive oil

2 onions

2 peeled potatoโ€™s

1 tbsp curry paste

4 tsp ceyanne pepper

2 tsp white pepper

2 tsp tumeric

6 tsp paprika

Salt & pepper to taste


1 tin coconut milk

Prep time - 15

Cook - 50mins

Serves - 8

Method -

1.) Heat the oil in a large pan over a low heat. Add the spices to the oil and stir, once the spices become beautifully fragrant add the onions & 1 tbsp curry paste

2.) Sautรฉ the roughly chopped onions & spices stirring occasionally

3.) In a separate pan part boil your cubed potatoes for  8-10mins. Once part boiled drain the water

4.) To a food blender add one diced mango and one can of coconut milk. Blitz until smooth

5.) Pour the liquid into the pan of onions and add the cubed chicken breasts and potatoes. Cook over a low heat for 25minutes, stirring occasionally

6.) Add the thinly chopped cucumber & diced mango to the curry

7.) Cook for a further 15minutes

8.) Stir in the cream and add salt & pepper to taste

Serve this delicious curry with fluffy rice.

Enjoy โ™ฅ

Chocolate pecan cupcakes

Want your home to smell chocolatey & nutty? Bake these delicious cupcakes & I promise you your home will be filled with THE most amazing smells! The taste is pretty amazing too ;) 

Ingredients - 

100g Flour

3 tbsp cocoa powder

140g caster sugar

1 1/2 tsp baking powder

1 egg

120ml milk

40g unsalted butter

1/2 tsp vanilla extract

1/2 cup crushed pecan nuts

1 tsp golden syrup

Ingredients for the buttercream frosting - 

250g Icing sugar

80g Unsalted butter

1 tsp vanilla extract

1 & 1/2 tsp cocoa powder

Whole pecan nuts to decorate cupcakes

Cook time - 25/30 mins

Prep time - 8 mins

Serves - 4

Method -

1.) To begin sift the dry ingredients into a large bowl, then add the butter & mix together until incorporated. 

2.) To a separate bowl add the egg, milk, syrup & vanilla extract & whisk together.

3.) Then pour the liquid mixture into the dry mixture & beat together until a smooth batter is formed. Be sure not to over beat though.

4.) Next evenly divide the mixture into your cupcake cases & place in the oven for 15/20 minutes at 150c.

5.) Once cooked through, allow to cool on a wire rack before icing.

6.) To make the buttercream icing, simply mix all the above ingredients well until a thick fluffy consistency is formed. Then spread your icing over the cupcakes & decorate with whole pecans! Enjoy!

Greek style lamb cutlets with home made tzatziki

I love to make a large tub of tzatziki as it tastes amazing with almost any meal & is a great way of eating cucumber if like me, you don't usually like it! A large dollop alongside some crispy Greek style lamb cutlets is a must!

Ingredients for the lamb -

8 Lamb cutlets

3 tsp Rosemary

3 tsp Garlic powder

3 tsp thyme

1 generous glug of olive oil 

2 tbsp balsamic vinegar

Salt & pepper 

Ingredients for the tzatziki -

(This recipe makes enough for 4 days worth of servings, just keep in store in sealed container in the fridge.)

1 large grated cucumber

2 cups Greek yogurt

1  freshly squeezed lemon

2 minced garlic cloves

1 tsp dill

2 tsp salt & ground black pepper

Cook time - 45mins

Prep time - 15mins

Serves - 2/3

Method -

1.) First off you want to make the tzatzki to allow it time to marinate in the fridge. The earlier you can do it the better. To begin, wash & grate your cucumber.

2.) Place the grated cucumber onto a clean tea towel, wrap it & squeeze out as much water from the cucumber as possible. Then pour the grated cucumber into a large bowl.

3.) Pour in the yogurt, herbs, garlic, salt, pepper & lemon. Mix together, have a cheeky taste & if necessary add a pinch more salt. Then simply cover & refrigerate until serving.

Lamb cutlets method -

1.) To begin place the lamb cutlets on an oven proof tray, then to a small bowl add your herbs, balsamic vinegar & olive oil & mix well.

2.) Pour the marinade over the lamb then cover the tray with tin foil & place in the oven at 190c. Leave covered for 20mins then uncover & cook for a remaining 10 or until the lamb takes on a slight crispy, charred look & flavour.

3.) Serve your delicious lamb cutlets with your favourite roasted vegetables, a generous dollop of tzatziki & a small side salad. Enjoy!

Chilli, honey & paprika glazed chicken with mango salsa

Sweet. Spicy. Healthy. Whats not to love about this delicious Summer recipe?

Ingredients for the chicken & sweet potato -

4 Boneless flattened chicken breasts

3 tsp chilli flakes

4 tsp paprika

1/2 chopped onion

2 tsp crushed dried herbs

Roughly 2 tbsp olive oil

3 tbsp honey

3 sweet potatoes chopped into chunks

Salt & pepper to taste

Ingredients for the mango salsa-

2 chopped avocados

1 cubed mango

1 handful chopped parsley

1 handful cherry tomatos 

1 lime

2 tbsp olive oil

Salt & pepper to taste

Cook time - 45mins

Prep time - 13mins

Serves - 4/5

Method -

  1. First start by marinating the chicken. Ideally do this a minimum of 2 hours before cooking. To a large bowl add your herbs, honey, chilli, paprika, olive oil, onion, salt & pepper. Give the marinade a little whisk then pour over the chicken breasts, cover with cling film & refrigerate. 
  2. Onto the mango salsa. Simply mix together your avo's, toms, cubed mango, parsley & the juice of 1 lime. Drizzle with olive oil & add salt & pepper. Pop in the fridge until your chicken & sweet potato is ready.
  3. Back to the chicken. Remove the chicken from the marinade (keep the marinade as we will need it for the next step). Over a medium high heat fry the chicken breasts & onions for 2mins on each side. This is only to lock in the delicious flavours, the chicken will continue cooking in the oven.
  4. Next, remove the chicken breast placing them on a baking tray. Pour the remaining marinade over the chicken & bake for 15 mins or until cooked through. (180C)
  5. Once cooked serve alongside roasted sweet potato & your yummy mango salsa! Enjoy!

Spicy Beef Stir Fry with Flat Noodles.

Nothing beats a quick spicy stir fry, especially one made completely from scratch, it's as though you can taste the extra effort put into a home made one vs a cheeky thai take away.

*Little side note- after taking these pics I mixed the stir fried beef & veggies in with the noodles, it looked & tasted even lovelier so I would suggest mixing it all up in a big wok! 

Ingredients - 

250g dried flat egg noodles

3 tbsp soy sauce

1/2 fresh chilli or 1tsp dried chilli flakes

A generous squeeze of honey

2 tsp freshly grated ginger

2 peeled & diced garlic cloves

A glug of vegetable oil

Optional beaten egg (I ran out but usually I would add egg for extra yumminess)

3 shallots

1 chopped lime

350g thinly sliced steak

An assortment of your favourite veggies. I used-

A handful of button mushrooms, 3 chopped carrots & 1 broccoli

A handful of crushed cashew nuts

Salt & pepper to taste

Cook time - 20mins

Prep time - 10mins

Serves - 4

Method -

1.) First start by peeling & chopping your veggies & slicing your beef into thin strips

2.) In a bowl mix the juice of half a lime, vegetable oil, honey, soy sauce, ginger, chilli & garlic. Give it a little whisk & leave aside

3.) In a large wok or skillet heat a glug of vegetable oil over a medium heat, add your veggies & onions & fry off until veg is tender but still crunchy

4.) Remove the veggies & set aside

5.) In the same wok or skillet place your beef & half the marinade. Fry off until the beef is tender & cooked. This should take no more than 3mins as you are frying over a high heat

6.) Next add the remainder of your marinade & the cooked veggies & stir together. Add salt & pepper to taste

7.) Serve with flat noodles or rice. Add a handful of chopped peanuts over the top & a wedge of lime on the side

8.) Enjoy!

Salmon en croute with roasted vegetables & white wine sauce.

Fed up of the usual baked salmon? Why not wrap it in some crisp puff pastry with topped with spinach & a white wine sauce.

Ingredients - 

2 skinned salmon fillets

1 sheet ready made puff pastry 

Assorted veggies

2 shallots

2 garlic cloves

1/2 cup cooked & lightly seasoned lentils

1 tsp dill, 1 tsp dried parsley

2 knobs salted butter

1 beaten egg

Salt & pepper to taste

For the sauce -

Veggie stock

100ml white wine

200ml single cream

Cook time - 45mins

Prep time - 10mins

Serves - 2

Method -

1. Preheat the oven to 180c 

2. Peel & chop veggies. Season with salt & pepper. Pop the garlic cloves (skins on so they don't burn) and the peeled shallots in with the veggies. Drizzle the veggies with olive oil & roast for 40mins

3. Roll out the pastry sheet & cut in half so you are left with 2 squares of pastry

4. Lay a salmon fillet on each of the pastry squares, season the fillets with dill, parsley, salt & pepper. Add a knob of butter on top of the salmon then top with fresh spinach. Pinch the pastry together to close your salmon parcels

5. Brush the salmon parcels with beaten egg & pop in the oven for 35-45 mins

6. While the salmon & veggies are roasting away lets make the sauce

7. To a pan add the veggie stock & white wine. Simmer for 12mins

8. Pour in the single cream & simmer for a further 8mins until the sauce thickens

9. Just before serving add in the crumbled feta cheese to the sauce & the cooked lentils to the veg

10. Serve up with a sweet smile & enjoy your well deserved feast!



Mozerella, spinach & tomato parcels with roasted veggies & white wine sauce

The perfect meal for a veggie dinner party. Easy, colourful & super easy to make!

Ingredients - 

1 large sliced mozerella ball

1 handful cherry toms

1 sheet ready made puff pastry 

Assorted veggies

1 handful fresh spinach 

1/2 cup cooked & seasoned lentils

2 shallots

2 garlic cloves

2 knobs salted butter

1 beaten egg

1 tsp garlic powder

Salt & pepper to taste

Optional white wine sauce -

Veggie stock

100ml white wine

200ml single cream

Optional crumbled feta

Cook time - 40mins

Prep time - 10mins

Serves - 2

Method -

1. Preheat the oven to 180c 

2. Peel & chop veggies. Season with salt & pepper. Pop the garlic cloves (skins on so they don't burn) and the peeled shallots in with the veggies. Drizzle the veggies with olive oil & roast for 40mins

3. Roll out the pastry sheet & cut in half so you are left with 2 squares of pastry

4. Lay the sliced mozzarella  on each of the pastry squares, season with garlic powder, salt & pepper. Add a knob of butter on top of the mozerella then top with fresh spinach & tomatoes. Pinch the pastry together to close your parcels

5. Brush the mozzarella parcels with beaten egg & pop in the oven for 35-45 mins

6. While the mozzarella parcels & veggies are roasting away lets make the sauce

7. To a pan add the veggie stock & white wine. Simmer for 12mins

8. Pour in the single cream & simmer for a further 8mins until the sauce thickens

9. Just before serving add in the crumbled feta cheese to the sauce & the cooked lentils to the veg

10. Serve up with a sweet smile & enjoy your well deserved feast!

Carrot cake delights with cinnamon frosting

Who can resist carrot cake? Especially when its coated in extra delicious snow white frosting... With Christmas less than 2 weeks away this easy one bowl recipe is a must for any Christmas party! I've made the recipe for a big family gathering but of course you can alter the quantity if you are baking for a smaller group. Enjoy & Merry Christmas! 

Ingredients - 

2 cups sugar 

1 & 1/2 cups veg oil

3 cups grated carrots (to help you see in the dark, hehe)

4 eggs

1/2 cup walnuts

3 cups flour

2tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/2 cup cold water


Frosting ingredients -

6tbsp cream cheese

25grams softened butter

2 cups icing sugar

1 tsp lemon juice

pinch of ground cinnamon


Preparation Method - 

Prep time - 10mins

Bake time - 35-45 mins

Serves - 10


Method - 

1.) Simply pour all the ingredients into a large bowl and mix well for 3mins

2.) Pour mixture evenly into cupcake cases or into a baking tray if you prefer slices 

3.) Bake at 350c (gas mark 5) for 35-45 mins depending on your oven

4.) Remove from the oven & allow to cool

.) Mix the frosting ingredients until smooth

6.) Spread the frosting over the cooled cakes & decorate with walnuts or almonds 



One pot chicken & veggie casserole

I love "chuck it all in a pan" kind of dinners & this hearty casserole is just that! Super easy, filling & so delicious! In our home we love salad with just about every meal but warm crusty bread would be a perfect partner for this yummy dish too!

Ingredients - 

2 diced chicken breasts

3 chicken sausages, cut into 2 inch pieces

1 handful green beans

1 handful button mushrooms

1 courgette

2 tins tinned plum tomatoes 

1/2 tin lentils (optional)

1 diced onion

2 crushed garlic cloves

3 tbsp paprika

2 tbsp cayenne pepper

1 tbsp dried basil 

1/2 tsp dried chilli flakes 

salt & pepper to taste

olive oil

Preparation Method -

Prep time - 10 mins

Cook time - 40 mins

Serves -


1.) To a large pan add 2 generous plugs of oil, place on a medium heat. Add all the chopped veggies, optional lentils, herbs & spices 

2.) Allow the veggies to fry for 5 mins then add the diced chicken & sausages. Cook on a medium heat for a further 5 mins or until the chicken is a golden brown colour

3.) Add the tinned tomatoes & lower the heat. Cook for a further 25 mins stirring occasionally

4. ) Once cooked add salt & pepper to taste. Serve with fluffy white rice or warm crusty bread

5.) Enjoy ; )