Homemade sausage and egg muffin recipe.

Hey readers,

Here’s a simple homemade sausage and egg muffin recipe, just like the classic McDonalds breakfast muffin.  

Ingredients (Makes 4 muffins) .

For the sausage patties.

  
* 250g sausage meat (or 4 sausages with skins removed).

  
* ½ tsp salt.

*  ½ tsp black pepper.

* ½ tsp smoked paprika.

*  ½ tsp dried sage (optional).

*  ¼ tsp garlic granules (optional).

For the muffins.

  
* 4 English muffins.

  
*  4 medium eggs.

 
*  4 slices of cheddar cheese.

  
* 1 tbsp butter.

* 1 tbsp vegetable oil. 

Instructions.

Making the patties. 

1. In a bowl, mix the sausage meat with salt, pepper, smoked paprika, and sage.  

2. Divide into 4 equal portions and shape into round patties, slightly wider than the muffins (they will shrink when cooked).  

3. Place in the fridge for 15 minutes to firm up.  

 Cook the sausage patties.

1. Heat a frying pan over medium heat and add a little oil. 

 
2. Cook the patties for about 4–5 minutes per side until golden brown and cooked through. 

 
3. Remove from the pan and keep warm.  

Cook the eggs.

1. Melt butter in the pan over low-medium heat.  

2. Crack the eggs into egg rings or a greased metal cookie cutter. to get a round shape.  

3. Cook for **3–4 minutes**, covering the pan with a lid for a more set yolk. 

 
Assemble the muffins.

1. Toast the English muffins until golden.  

2. Place a slice of cheese on the bottom half while warm so it melts slightly.  

3. Add the sausage patty, then the fried egg. 

 
4. Top with the other half of the muffin.  

Serve & Enjoy!

Best served hot! Wrap in foil if you’re taking them on the go.

 You can also add ketchup or brown sauce for extra flavour.  

Cheers for reading X

How to Cook a Whole Chicken in the air fryer

Hey readers,

Roast chicken is one of those timeless comfort meals: crispy skin, juicy meat, and that irresistible golden-brown finish. 

Traditionally, it requires a hot oven and a fair bit of patience, but with an air fryer, you can achieve the same results in a fraction of the time.

If you’ve ever wondered how to make roast chicken in your air fryer, this step-by-step guide will walk you through it.

Why Roast Chicken in the Air Fryer?

Time-saving: An air fryer cooks faster than an oven, making it perfect for weeknight dinners. 

Healthier option: Less oil is required, but you still get that crispy, golden skin.

Consistently juicy: The circulating hot air locks in moisture.

Ingredients. 

* 1 whole chicken (about 3–4 pounds, small enough to fit in your air fryer).

* 2 tablespoons olive oil or melted butter.

* 1 teaspoon salt.

* 1 teaspoon black pepper.

* 1 teaspoon garlic powder.

* 1 teaspoon paprika (for colour and flavour).

* ½ teaspoon onion powder.

* Fresh herbs (optional: rosemary, thyme, parsley).

*Lemon wedges (optional, for serving).

Instructions.

1. Prepare the Chicken.

* Pat the chicken dry with paper towels. Dry skin = crispy skin.

* Rub the chicken all over with olive oil or melted butter.

* Mix your seasonings in a small bowl, then coat the chicken generously inside and out.

2. Preheat Your Air Fryer.

* Set your air fryer to 360°F (180°C) and let it preheat for about 5 minutes.

3. Cook the Chicken.

* Place the chicken breast side down in the air fryer basket.

* Cook for 30 minutes, then carefully flip it breast side up.

* Continue cooking for another 25–30 minutes, or until the internal temperature.

* Temperature reaches **165°F (74°C)** at the thickest part of the thigh.

4. Rest Before Carving.

* Remove the chicken and let it rest for 10 minutes before carving. This helps the juices redistribute for maximum flavour.

Tips for Success.

Check the size of your fryer: Not all air fryers fit a whole chicken.

If yours doesn’t, you can spatchcock (butterfly) the chicken to make it fit.

Avoid overcrowding.

Air circulation is key to that golden crispiness.

Experiment with flavours: Swap paprika for smoked paprika, or try a lemon-herb rub for something fresh.

Serving Ideas.

Pair your air fryer roast chicken with:

* Roasted vegetables (you can make them in the air fryer too!).

*A crisp side salad.

* Garlic mashed potatoes.

* Fresh bread for soaking up those juices

Making roast chicken in the air fryer is a game-changer.

It’s fast, fuss-free, and the results are every bit as delicious as oven-roasted. 

Once you try it, you may never go back to the traditional way.

Cheers for reading X 

Mini eggs Easter fudge recipe

Hey readers,

As Easter approaches, it's time to embrace the festive spirit and treat yourself to some delicious sweet treats.

 

What better way to celebrate the season than with a delightful and indulgent Mini Eggs Easter Fudge? 

This easy-to-make recipe combines the rich and creamy goodness of traditional fudge with the colourful and crunchy Easter favourite, Mini Eggs, to create a mouthwatering treat that is sure to impress your family and friends.

Ingredients.

* 400g white chocolate.

*1 can of sweetened condensed milk.

* 1/4 cup butter.

* 1 teaspoon vanilla extract.

* 200g Mini Eggs, crushed.

Instructions.

1. Line a square baking dish with parchment paper, leaving an overhang on the sides for easy removal later.

2. In a medium saucepan, combine the white chocolate, sweetened condensed milk, and butter over low heat. 

Stir continuously until the mixture is smooth and well combined.

3. Remove the saucepan from the heat and stir in the vanilla extract.

4. Gently fold in the crushed Mini Eggs, reserving some for topping.

5. Pour the fudge mixture into the lined baking dish, spreading it out evenly.

6. Sprinkle the remaining crushed Mini Eggs on top of the fudge and gently press them into the surface.

7. Chill the fudge in the refrigerator for at least 2-3 hours, or until set.

8. Once set, remove the fudge from the dish and cut it into squares.

9. Serve and enjoy this delightful Easter treat with your loved ones!

This Mini Eggs Easter Fudge recipe is not only delicious but also a fun and colourful addition to your Easter celebrations. 

The combination of creamy white chocolate, sweet condensed milk, and crunchy Mini Eggs creates a delightful texture and flavour profile that is sure to satisfy your sweet tooth.

Whether you're looking for a festive treat to enjoy with your family or a homemade gift to share with friends, this Mini Eggs Easter Fudge is a perfect choice. 

It's simple to make, requires minimal ingredients, and is sure to bring joy and sweetness to your Easter festivities.

So, why not whip up a batch of this irresistible Mini Eggs Easter Fudge and indulge in the magic of Easter with every creamy, crunchy bite? 

Get ready to delight your taste buds and spread joy and sweetness this Easter season with this delectable fudge recipe.

Cheers for reading X 

Peanut Butter Chocolate Brownie Recipe.

Hey readers,

If you’re someone who can never decide between peanut butter, chocolate, or brownies, then this recipe is for you!

 The rich, fudgy texture of a brownie paired with the creamy, salty sweetness of peanut butter creates the perfect combination.

 This Peanut Butter Chocolate Brownie recipe is simple, delicious, and perfect for any chocolate lover.

Let’s dive into how you can make these indulgent brownies right at home!

Ingredients.

For the Brownie Base.

200 g dark chocolate (70% cocoa).

150 g unsalted butter.

200 g caster sugar.

100 g light brown sugar.

3 large eggs.

1 tsp vanilla extract.

125 g plain flour.

1/4 tsp salt.

1/2 tsp baking powder.

For the Peanut Butter Swirl.

150g smooth peanut butter (the creamy variety works best).

75g icing sugar (powdered sugar).

1 tsp vanilla extract.

A pinch of salt (optional, for extra savoury contrast).

Instructions.

1. Start by preheating your oven to 180°C (fan) or 200°C (conventional).

 Line a square baking tin (around 20 cm x 20 cm) with baking paper for easy removal after baking.

2. In a heatproof bowl, melt the dark chocolate and butter together. 

You can do this either in a microwave in short bursts (stirring in between) or over a pot of simmering water (double boiler method).

 Stir occasionally until the mixture is smooth and completely melted.

3. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar, and vanilla extract until smooth and slightly frothy. 

Once the chocolate and butter mixture has cooled slightly, add it to the wet ingredients and stir until combined.

4. Sift the flour, baking powder, and salt into the wet mixture. 

Fold everything together until just combined be careful not to overmix, as this could result in dense brownies.

5. In a separate bowl, mix the peanut butter, icing sugar, vanilla extract, and a pinch of salt until smooth. 

If you want your peanut butter swirl to be a bit thinner, you can microwave the peanut butter for a few seconds to make it easier to swirl.

6. Pour the brownie batter into your prepared tin and spread it out evenly.

 Then, using a spoon, drop dollops of the peanut butter mixture on top of the brownie batter.

 Use a knife or skewer to gently swirl the peanut butter into the brownie batter, creating a marbled effect. 

You can do this as much or as little as you like, depending on how much peanut butter you want in every bite.

7. Bake in the preheated oven for 20-25 minutes.

 The brownies should be set around the edges but slightly soft in the centre. 

If you want a gooey centre, check with a toothpick it should come out slightly moist with a few crumbs, but not wet.

 For a firmer texture, bake for an additional few minutes.

8. Allow the brownies to cool completely in the tin before cutting into squares. 

You can chill them in the fridge for an extra fudgy texture or serve them warm with a scoop of vanilla ice cream.

Tips.

For a richer flavour: Use a higher percentage of dark chocolate (85% or more) for a more intense chocolate taste that contrasts wonderfully with the peanut butter.

Nutty variation: Feel free to add chopped peanuts on top of the peanut butter layer before baking for an extra crunch.

Storage: These brownies will keep well in an airtight container for up to 4-5 days at room temperature, or you can freeze them for up to 3 months!

These Peanut Butter Chocolate Brownies combine the best of both worlds.

 The brownie base is decadently rich and soft, while the peanut butter adds a creamy, nutty flavour that perfectly balances the sweetness of the chocolate. 

Plus, this recipe is easy to follow and perfect for anyone with a sweet tooth looking for a treat to impress friends, family, or just for yourself!

Give this recipe a try, and prepare for a wave of peanut butter chocolate brownie goodness!

Whether you're enjoying them with a cup of tea, coffee, or simply indulging on their own, these brownies are bound to be a hit.

 What’s your go-to brownie topping? Let me know if you’ve tried this recipe or any fun variations of your own!

Cheers for reading X 

How to make air-fryer roasted canned potatoes

Hey readers, 

Roasted potatoes are a classic side dish, but did you know you can make them even quicker with canned potatoes and an air fryer? 

This recipe is perfect for busy weeknights or when you're craving crispy, golden potatoes without the fuss of peeling, chopping, or boiling. 

Using an air fryer ensures your potatoes get crispy on the outside while staying fluffy on the inside. 

Ideal for those who want a simple and affordable option for a tasty side dish. Let’s get cooking!

 

Ingredients.

* 1 can of new or baby potatoes (around 400 g).

* 1 tbsp. Olive oil (or spray oil).

* 1 tsp garlic powder.

* 1 tsp. Smoked paprika (optional).

* 1 tsp dried rosemary or thyme.

* Salt and pepper to taste.

Method.

 

1. Preheat the air fryer to 200°C (392°F). Preheating ensures even cooking and a nice crispy texture.

 

2. Pour the potatoes into a colander, drain them, and then pat them dry using a clean kitchen towel or paper towel.

 Drying the potatoes is key for achieving a crisp finish.

 

3. In a mixing bowl, toss the drained and dried potatoes with olive oil, garlic powder, smoked paprika, rosemary, salt, and pepper. 

Ensure they are evenly coated.

 

4. Place the seasoned potatoes in the air fryer basket, making sure they're in a single layer for the crispiest results. 

Air fry for 15-20 minutes, shaking the basket halfway through to ensure even cooking.

 

5. After 15 minutes, check to see if the potatoes are golden brown and crispy.

 If they need more time, continue cooking for another 3-5 minutes.

 

6. Once done, remove from the air fryer.

 

For extra crispiness try increasing the temperature to 220°C for the last 2-3 minutes of cooking.

If you're in the mood for a different flavour profile, swap out the rosemary for thyme or add a dash of chilli flakes for a spicy kick.

This recipe works well with other canned veggies like carrots or sweetcorn for a more varied side dish.

 

These air-fried roasted potatoes pair beautifully with roast chicken, grilled fish, or even a simple salad. 

They also make a great snack on their own with your favourite dipping sauce.

 

This air-fryer roasted canned potatoes recipe is a game-changer when you're looking for something quick, easy, and delicious.

 Perfect for those who want the crispy goodness of roasted potatoes without the long wait. Enjoy!

 

FAQs.

Can I use fresh potatoes instead of canned ones?

 

Yes! Simply boil the fresh potatoes for about 10 minutes until tender before air-frying to cut down on cooking time.

 

Do I need to add oil to the air fryer?

While the air fryer works well without oil, adding a small amount helps give the potatoes that crispy, golden finish.

 

 Can I make this recipe vegan?

Absolutely! This recipe is naturally vegan-friendly, but be sure to check any seasoning mixes or toppings for animal products if you're concerned.

Cheers for reading X 

How to make lemon drizzle cake

Hey readers,  

Lemon drizzle cake is a quintessential British treat, beloved for its zesty flavour, light texture, and irresistible sugary topping. 

Whether you're serving it with tea, as a dessert, or just because you need a pick-me-up, this cake is sure to please everyone who takes a slice. 

Below is a step-by-step guide to baking the perfect lemon drizzle cake at home, with a few tips to ensure success every time.

 

 Ingredients.

 

For the cake:

* 225g unsalted butter, softened.

* 225g caster sugar.

* 4 large eggs.

* 225g self-raising flour.

* 1 tsp baking powder.

* Zest of 2 unwaxed lemons.

* 2 tbsp of milk (optional for a lighter texture).

 

For the lemon drizzle topping.

* Juice of 2 lemons.

* 85g granulated sugar.

Method. 

1. Preheat Your Oven.

Preheat the oven to 180°C (160°C fan) Grease and line your loaf tin with baking parchment to prevent the cake from sticking.

 

 2. Cream the butter and sugar.

In a large mixing bowl, cream together the softened butter and caster sugar using an electric whisk or stand mixer until the mixture is pale and fluffy. 

This usually takes about 3–5 minutes. 

This step is essential for creating a light, airy cake texture.

 3. Add the Eggs.

Beat the eggs in one at a time, making sure each egg is fully incorporated before adding the next.

 If the mixture starts to curdle, you can add a tablespoon of flour to help bring it back together.

 

4. Sift in the flour and add zest.

Sift the self-raising flour and baking powder into the bowl, folding it into the mixture with a spatula or wooden spoon. 

You don’t want to overmix at this stage, as it can make the cake dense.

 Once the flour is almost incorporated, add the zest of two lemons.

 If you prefer a lighter cake, add the 2 tablespoons of milk here to loosen the batter slightly.

 5. Pour Into the Tin.

Spoon the batter into your lined cake tin and smooth the top with a spatula. Give the tin a gentle shake to settle the mixture evenly.

6. Bake the Cake.

Place the tin in the oven and bake for 40–50 minutes.

 The cake should be golden brown on top, and a skewer or toothpick inserted into the centre should come out clean.

 If it's still sticky, give it another 5-10 minutes and test again.

7. Make the Lemon Drizzle.

While the cake is baking, prepare the lemon drizzle.

 In a small bowl, mix the lemon juice and granulated sugar until it forms a runny, sugary syrup.

 The granules of sugar shouldn't completely dissolve; they will add a lovely crunch to the topping.

 8. Drizzle the Cake.

As soon as the cake comes out of the oven, use a skewer to poke holes all over the top.

Then, slowly spoon the lemon drizzle over the cake, ensuring it seeps into the holes. 

This will give the cake its trademark moist texture and sharp lemony kick.

9. Cool and Serve.

Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. 

Once it’s cool, slice and enjoy!

 Tips for the Best Lemon Drizzle Cake.

Room Temperature Ingredients.

Make sure your butter and eggs are at room temperature before you start baking. Cold ingredients can lead to a lumpy batter or dense cake.

Use Fresh Lemons.

For the best flavour, always use fresh lemons rather than bottled lemon juice.

 The zest is where a lot of the flavour comes from.

Don’t Skip the Drizzle.

The lemon syrup is what makes this cake special.

 Poking holes in the cake helps the syrup seep in, making the cake incredibly moist and flavourful.

Storing Your Cake.

Lemon drizzle cake keeps well in an airtight container for up to 4-5 days. 

You can also freeze slices for a quick treat later on just let them defrost at room temperature.

 

 Variations to Try.

 

While the traditional lemon drizzle cake is hard to beat, here are a few variations you can try for a twist.

Lemon & Poppy Seed Cake.

Add a tablespoon of poppy seeds to the batter for a crunchy, nutty texture.

Lemon & Blueberry Drizzle Cake.

Fold in a handful of fresh or frozen blueberries into the batter before baking for a burst of juicy sweetness.

Glazed Lemon Drizzle.

 For a sweeter, richer finish, you can top the cake with a thick lemon glaze by mixing icing sugar with lemon juice instead of using granulated sugar.

 

Lemon drizzle cake is one of those fool proof bakes that always hits the spot, whether for a midweek treat or a special occasion.

It’s tangy, sweet, and incredibly easy to make, even for novice bakers. 

So next time you're in the mood for something citrussy and comforting, whip up this classic UK favourite and watch it disappear in no time!

 

Happy baking!

Cheers for reading X 

How to make Chicken goujons in the air fryer.

Hey readers,

 Baking chicken goujons in the oven is a healthier alternative to frying, and it's just as delicious. 

Here’s a simple recipe for oven-baked chicken goujons: 

 Ingredients.

* 500g chicken breasts and cut into strips. 

* 100g of plain flour.

* 2 large eggs.

*150g breadcrumbs (panko breadcrumbs work well for extra crunch).

* Salt and pepper to taste.

* 1 tsp. paprika (optional).

*1tsp garlic powder (optional).

*1 tablespoon olive oil (optional, for extra crispiness).

 Instructions.

1. Preheat your oven to 200°C (180°C fan/gas mark 6).

 2. Prepare the ingredients: Cut the chicken breasts into strips, approximately 1-2 cm wide. 

Place the flour in a shallow bowl. In another bowl, beat the eggs. In a third bowl, mix the breadcrumbs with salt, pepper, paprika, and garlic powder, if using. 

3. Coat the chicken: Dredge each chicken strip in the flour, shaking off any excess.

 Dip the floured chicken strip into the beaten eggs, ensuring it's fully coated.

 Roll the egg-coated chicken strip in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs stick.

 4. Prepare for Baking: If desired, drizzle 1 tablespoon of olive oil over the breadcrumb mixture and toss to combine. 

This helps the goujons get extra crispy in the oven. Place the coated chicken strips on a baking sheet lined with parchment paper or a lightly greased baking tray. 

5. Bake the chicken: Bake in the preheated oven for 20–25 minutes, turning the chicken strips halfway through the cooking time to ensure even baking.

 The chicken goujons should be golden brown and cooked through.

 6. Serve: Serve the chicken goujons hot with your favourite dipping sauces, such as barbecue sauce, sweet chili sauce, or garlic mayo.

 You can also serve them with a side salad, chips, or roasted vegetables for a complete meal.

Tips.

 To make the goujons even more flavourful, you can marinate the chicken strips in buttermilk or a mixture of yoghurt and spices for a couple of hours before coating them.

 This will make the chicken more tender and juicy. 

If you want a bit of extra crunch, you can mix some grated Parmesan cheese into the breadcrumbs before coating the chicken.

 Enjoy your oven-baked chicken goujons!

    Cheers for reading X

Salted Caramel Brownie Recipe

Hey readers, 

There's something utterly irresistible about the combination of rich chocolate, gooey caramel, and a hint of salt.

 In the realm of desserts, few treats can match the indulgent bliss of a perfectly executed salted caramel brownie. 

Today, I'm excited to share with you a beloved recipe straight from the heart of kitchens. 

Get ready to elevate your baking game and satisfy your sweet cravings with these divine salted caramel brownies.

Ingredients. 

* 225g Unsalted Butter. 

* 250g of granulated sugar. 

* 150g of light brown sugar. 

* 3 large eggs 

* 1 tsp of vanilla extract. 

* 90g of unsweetened cocoa powder. 

* 125g of all-purpose flour. 

* 1/2 tsp of salt. 

* 120ml of salted caramel sauce (store-bought or homemade). 

* Sea salt for sprinkling. 

Method. 

1.  Begin by preheating your oven to 175°C and greasing a 9x13-inch baking pan.

2.  In a saucepan, melt the butter over medium heat until fully melted. Remove from heat.

3. Stir in both granulated and brown sugars until well combined.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. In a separate bowl, sift together cocoa powder, flour, and salt.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

7. Pour half of the brownie batter into the prepared pan, then drizzle the salted caramel sauce over it. 

Pour the remaining batter over the caramel layer, and use a knife to gently swirl the two together.

8. Sprinkle sea salt over the top of the brownie batter for that perfect salty-sweet balance.

9. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.

10. Allow the brownies to cool completely in the pan before slicing into squares and serving.

Indulge in the ultimate sensory experience with these salted caramel brownies. 

Whether you're treating yourself or sharing with loved ones, these decadent delights are sure to impress. 

So, roll up your sleeves, preheat that oven, and let the aroma of chocolatey goodness fill your kitchen. 

Get ready to embark on a culinary journey to brownie bliss!

Cheers for reading X