Pecan Cookie Bites – #FoodieFriday

pecan cookie bites foodie friday

These were not at all like we were expecting, the first time I made them. For some reason I thought they might be chewy but they were definitely biscuit/cookie like. This made them all the more popular with the girls – especially Violet.

For complete luxury, they are wonderful dipped into Duce de leche or caramel but beware, it can get messy! I use browned butter for more depth of flavour but if you are short on time, regular melted butter works too.

Pecan Cookie Bites

Serves 22
Prep time 15 minutes
Cook time 23 minutes
Total time 38 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Crunchy Pecan Cookie Biscuit Bites with a fluffy icing on the outside


  • 125g Self Raising Flour
  • 2 teaspoons Cornflour
  • 3 tablespoons Soft Dark Brown Sugar
  • 125g Pecan Nuts (Blitzed in a blender for a few seconds to make a powder with some chunks remaining)
  • 2 teaspoons Vanilla Extract
  • 4oz Browned Butter
  • 150g Icing Sugar


Brown the butter first and allow to cool for 5 minutes. Preheat the oven to 180C and line a baking tray with baking parchment
Mix together the flour, cornflour, baking powder & pecan 'flour' in a bowl
Add the brown sugar & combine and then add the vanilla
Add in the brown butter and immediately start to mould into balls about the size of a Ferrero Rocher. It will take a bit of force to get them to stick. You will get approximately 22-25 balls.
Bake for 23 minutes & remove from the oven.
Pour the icing sugar into a medium sized bowl and as soon as your hands can stand it, roll the balls in the icing sugar. Place back on the oven tray. I do 3 balls at a time.
The heat of the balls and the tray will melt some of the icing sugar as a first layer. Then double dip them back in the icing sugar.
Eat within 2 days (this is hilarious - they will never last that long!)

A great start to the ALL NEW #FoodieFriday last week – I’m still making my way through all the entries – I love the variety of foods that people cook with. Do you find that you just simply don’t have all the time needed to try all the combinations? Food is so interesting, isn’t it? Anyway, I’ve veered off track …

My highlight of last week’s #foodiefriday linkup are these grilled asian wings from Beets & Blue Cheese – I love the title of the post ‘winging it again’ just as much as the recipe. They are less guilt ridden that typical wings – I’m ashamed to say that we sometimes buy supermarkets’ own wings which are quite often riddled with fat, high in salt and who knows what quality of chicken.

So well done, Beets & Blue Cheese – may your recipe stick in the teeth of the blogging community this week! (Just my teeth then?)

Grilled Asian Wings


1. Nadine from Juggle Mum has shared with us her Healthy & Slimming Carrot Soup – I think this looks really hearty and welcoming. I wouldn’t feel short changed if I was served this.
2. This is a wonderful photo of a Mango Smoothie from Herbs, Spices & Tradition – I can almost feel the tang of the mango!
3. How pretty is this Spinach & Ricotta Pasta from Domestic Gothess? Just beautiful colours.
4. Macarons are a true labour of love for the Gluten Free Alchemist but these Blackcurrant & Dark Chocolate ones are definitely worth the effort.
5. Fancy a guilt free roulade – Juggle Mum has some tips for you with her Black Forest Roulade oozing with deliciousness!
6. I cannot think of a more perfect way to start a day than Patisserie Makes Perfect’s Raspberry & Rose Cronuts
7. Or maybe the day could be even better if you also had these blueberry muffins from Truly Madly Kids!

Thanks so much to everyone who joined in and commented on each other’s entries last week. The badge is below for you to add to your posts for this week’s linky.

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The linky will remain open until next Thursday. Feel free to add up to 3 foodie posts each – There’s no theme as usual and all entries will be commented on (eventually!), pinned, tweeted & google+’ed. Feel free to leave a comment letting me know you’ve linked up and let me know what you think of the Pecan Bites.

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Scrambled Eggs with Style

scrambled egg recipes

I’ve discovered its nigh on impossible to make a photo of scrambled eggs look pretty, so lets concentrate on the taste, hey? I wasn’t an egg eater until I was a mum – There is no easier meal to give your toddler for lunch than scrambled eggs. In the early days of parenthood, I wasn’t capable of making separate meals for me, so quickly gave into scrambled eggs. It was such a revelation that the girls devoured eggs – They love being able to ‘help’ make them by whisking and adding the milk too.

Of course, I couldn’t stick to just plain eggs and have spent many years fiddling about with various combinations. When Happy Eggs challenged me to share how I eat my Scrambled Eggs, I had no trouble finding a recipe.

My ultimate favourite is Soy Scrambled Eggs with plenty of veg and a bit of a kick of chilli – My girls have always tended to err on the side of plain eggs but Tara is definitely one for the strong tastes and loves this meal.

Super Spicy Soy Scrambled Eggs
Serves 2 (1 adult & 1 child)
4 Eggs
50ml Milk
Knob of butter
1/4 small onion or 1 spring onion
1/2 red pepper
4 chestnut mushrooms
Sprinkling of chilli flakes (optional)
2 tbsp soy sauce

I soften the onions, mushrooms and peppers first in the frying pan with a splash of water (which will evaporate).
Remove from the pan when softened then add the butter.
Pour in the eggs and keep moving around with a rubber spatula.
Season with salt & pepper in the pan.
Just before the eggs are done, re-add the veg and mix through.
Add the chilli flakes and stir through.
Serve in a large bowl and add the soy sauce.

Alternatives to Soy Sauce …
I also enjoy other sauces instead – Have you tried Sweet Chilli Sauce? Sweet & Sour?

The secret to scrambled eggs is to whisk, whisk and then whisk again – I like my scrambled eggs dry and fluffy – Cannot stand wet juice at the bottom – particularly as you will have it mixed in with soy sauce. Eew!

Disclosure: I was sent vouchers to compensate any expense whilst preparing this recipe – I am entering my recipe as part of the #happyeggtastemakers . The choice of recipe was entirely mine.

Brown Butter & Vanilla Weekend Cake – Bake of the Week

brown butter vanilla mini loaves

I’ve been a member of the Tuesdays with Dorie baking group off and on, for a couple of years now. I don’t have time to join in with every bake and sort of fell out of love with the last book we were working through. We are now on a new book though Baking Chez Moi by Dorie Greenspan and its chok-a-blok full of recipes I’m desperate to try.

This week’s bake (which was made and eaten on a Tuesday by the way!) caught my attention as it contains brown butter – I know its the ingredient of the moment but I’m fascinated by adapting recipes to include brown butter rather than normal.

To Brown Butter:
Place how ever much butter you need in a small saucepan and heat up on a medium heat.
I stir with a rubber spatula until the butter is melted.
Leave for about 4 minutes, swirling the pan around – The butter will be bubbling but you are looking out for it to fluff up.
After about 5 seconds of the butter becoming really fluffy, a brown spot will appear in the centre.
You will have sediment at the bottom of the pan, this is part of the brown butter mixture.
The difference between brown butter and black butter is just a couple of seconds, but miles apart in taste.

The Brown Butter & Vanilla Weekend Cake is basically an extra tasty madeira cake (Pound cake in the US) – The instructions say the flavour deepens if left for 24 hours before eating – Ha! As if! I did split the mixture into a large loaf and mini loaves which were super cute.

Brown Butter Vanilla Weekend cake dorie greenspan

My highlighted Bake of the Week from last week’s entries are Pear & Vanilla Pies from Blue Kitchen Bakes – I just love sweet almond pastry and these look delightful. I know how hard it is to make Pear pies and not end up with a soggy pastry so fair play to you!

pear vanilla pies

I’m also highlighting Family-Friends-Food’s Mincemeat & Apple Shortcake Slices as I think the flavour combinations used here will taste incredible!


A warm welcome to our new members of Bake of the Week and a big thank you to everyone who has returned once again – Great to have you baking along!

bake of the week baking linky

1. Darling little GF Polenta & Almond cupcakes from Alida at My Little italian Kitchen
2. My kids would devour these healthy digestive biscuits with tons of butter! Tales from the Kitchen Shed
3. Ever wanted to know how you get shapes inside our cupcakes? Visit A Strong Coffee for her tutorial
4. Super cute Olaf Biscuits that capture how cheeky he is from Searching for Spice
5. Beautiful colours from Winnie’s Blog with her Nut, Almonds & Dried Fruit Tart
6. Bet you didn’t expect these Pack-a-punch muffins to contain sardines? Fascinating bake from the Free From Fairy
7. Memories of childhood from Snap Happy Bakes with her Cheese Scones
8. How cute are these Heart Pies with sprinkles from Winnie’s Blog?
9. Magnificent Chocolate & Raspberry cake suitable for a special occasion from More Than An Occasional Baker
10. And beautiful whoopie pies with lovely piping from ET Speaks From Home

We are now open for you to add your next bakes – remember to try to visit a couple of other entries too and add the badge to your post

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I’ll be back with another round up next Tuesday (or possibly Wednesday!) – In the meantime, don’t forget you can still add your #FoodieFriday entries that don’t fit in with this baking one until tomorrow. There’s no theme. Click here for info.

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Foodie Friday Is Now Open!

foodie friday badge

Chicken Tomato Basil Cooked SAndwich

Foodie Friday is back open – I’m happy to announce a few changes as the lovely Otilia hands over the reigns to me:

  • No more themes – All foodie posts are welcome – Recipes, Reviews, Roundups – If they are about food, share them!
  • I will do the round up every Friday when the next linky is opened.
  • All entries will be commented on, shared on Pinterest, Twitter and Google+
  • I will choose a featured entry from the previous week to highlight
  • The linky will remain open until Thursday morning so you can add your entries throughout the week
  • Old posts are fine as long as they have the badge added to them
  • Maximum of 3 posts per week for each blogger please
  • Please no duplicates to Bake of the Week – You can enter that here

The badge to include in your post is here – It would be great if you would also visit some of the other entries and get spreading the news about Foodie Friday.

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I’m sharing a picture of my sandwich of the moment, Hot Chicken, Tomato & Basil – For more creative sandwich ideas visit this post

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Warburtons Sandwich Thins Challenge

warburtons sandwich challenge

I was one of life’s revelations to me, when I grew up, that sandwiches didn’t have to be boring – They didn’t have to be on white bread and definitely didn’t have to have butter on them. I wasn’t the most adventurous with my sandwiches as a child – I think my record was taking plain ham sandwiches to school for 5 years!

I had discovered Warburtons Sandwich Thins long before I was asked to take part in the sandwich challenge. I’m not overly fond of doughy bread so the slimline bread is just perfect for me. I like that they come in neat squares (or diamonds depending on how you look at them) and even better for the lazy cook in me, that they are pre sliced.

My challenge was to come up with 3 different ways of using Sandwich Thins – All of these feature regularly in our house. We have got into the habit of enjoying Hot Sandwiches, especially the Pizza Sandwich, which is perfect for those long journeys to training in Manchester.

Chicken Basil Toasted Sandwich Thins

Chicken Tomato Basil Cooked SAndwich

Portion of cooked chicken – I flashed fried mine just before assembling the sandwich and pulled it to make it flaky but pre-cooked is just as nice.
6 Basil Leaves
1/2 tomato per sandwich – no seeds
Sprinkling of grated Mozzarella

Cook in a dry frying pan until the middle is hot and the cheese has melted causing both bread parts to stick together – Eat immediately whilst hot!

cooked sandwiches

The Pizza Sandwich

Pizza Sandwich

Passata/Pizza Topping Sauce
Red Pepper – Chopped Finely
Onion – Chopped Finely
Mushroom – Chopped into very thin slices
Grated Mozzarella

Spread the passata over each side of the Sandwich Thin and place one (sauce side up) in a dry frying pan. Add a sprinkling of each of the peppers/onion/mushroom and finish with some grated cheese.
Add the top of the Sandwich Thin and heat through for 3-4 minutes – Push down with a fish slice so all the components stick together – Turn over for another 1-2 minutes so the top of the sandwich goes crispy too.

Posh Ham Sandwich with Honey & Maple Dressing
posh ham sandwich with honey & maple dressing & walnuts

If you must put butter on your bread, feel free to do so but why not live a little and try without?

I’ll start off by telling you how to make a small amount of the Honey & Maple Syrup Dressing – I bet before long you are doubling the recipe though!

To make the dressing:
2 Tablespoons Honey
2 Tablespoons Maple Syrup

Heat in a small pan, stirring continuously until it starts to boil. Remove from the heat and allow to cool for a couple of minutes then spoon over a Sandwich Thin filled with plenty of smoked ham – It will start to thicken (If you leave it too long, it will go almost solid so you need to reheat to liquidise again).
Finish off with a sprinkling of chopped walnuts.

Some more info about Warburtons and Sandwich Thins …

Warburtons have started off their Sandwich Challenge as part of the food trend that is set to take 2015 by storm – Creative Sandwiches are projected to be the next big thing as people want more exciting and versatile fillings – Warburtons are the first to market Sandwich Thins – They have 135 years experience in the Baking sector and are the second biggest grocery brand in the UK.

Warburtons Sandwich Thins are 420 KJ/100 Kcal per thin and available in 4 varieties: White, Brown, Seeded and Half & Half.

Disclosure: I was sent samples of Sandwich Thins for the purpose of this challenge and received payment for any ingredients purchased. All opinions are my own and I had free copy what to include in this post.

Behind the scenes at the GB Swimstars Synchronised Swimming Photoshoot

gb swimstars photoshoot

A couple of weeks ago, Millie got the chance to take part in a photoshoot by Simon from GB Swimstars. Simon specialises in photographing water sports activities so synchronised swimming is just up his street. I thought I’d share a couple of the pictures that we got from the session plus a couple of behind the scenes shots that Dermot managed to get taken.

There were wind machines, backdrops, waterproof lights and Dermot throwing 150 buckets of water over all of the swimmers! He couldn’t move his back for days.

synchronised swimming photo shoot

The girls had really good fun – they were encouraged to come up with some ideas for positions and shots beforehand. We were a bit sad that the diving pit at the Aquatics centre was stuck at a height that meant the girls couldn’t be photographed actually in the water, but they still managed to get some brilliant shots and have tons of fun!

gbswimstars photo shoot

At one point, Dermot got a little over excited throwing water over a little one and knocked her over! Its ok .. she laughed!

More examples of Simon’s work can be found over on his website – I wasn’t paid for this review, Millie had such a good time and we are so pleased with the pictures that I wanted to share them.

synchronised swimming photoshoot

I’m joining this post in with Michelle from Mummy From The Heart’s #GivethanksThursday blog hop – Because, quite frankly< I'm am amazed and ever so grateful that I've got a daughter that gorgeous and that talented! Why not hope over to some of the other posts in the linky and see what lovely news people are feeling happy about.

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Valentines White Chocolate & Raspberry Swiss Roll – Bake of the Week

Valentine's White Chocolate & Raspberry Swiss Roll

There were times yesterday that I began to dislike this cake! How can something you have made over and over again, be so awkward? The moral of my story is ‘Do not bake when you are running around like a headless chicken and expect it to turn out perfect’. I’ve said it so many times, I really should listen!

Anyway, back to the bake – There was actually nothing wrong with either bake that I made yesterday – I can vouch for this as I ate more than my bodyweight in Swiss Roll yesterday and it was all light and gorgeous. Just not photo worthy. I was leaving the house within the hour to go to choose wedding dresses with my youngest sister and tried to stretch time by popping in a quick Swiss Roll – Now this recipe is quick but not even this one can be finished within 30 mins.

We are not the most romantic of households, it has to be said. This may well be the only nod to Valentines Day that we do – There’s plenty of love in our family, but not many hearts and flowers. I actually tagged Dermot into my Facebook status yesterday at the bridal shop, asking if we should do the marriage stuff all over again .. His response?..’Could you be bothered?!’ And they say romance is dead!

I piped the hearts and baked for 4 minutes before adding the rest of the mixture. My tip would be to use a Size 2 nozzle and make the heart shaped really defined. Make it look stupidly so – sharps points, the lot. I coloured 4 tbsp of the cake mixture (before adding the chocolate) with RED RED paste food colour.

Valentine’s White Chocolate & Raspberry Swiss Roll

Serves 6-8
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Dessert
Misc Serve Cold
Occasion Valentines day
Beautiful fluffy light white chocolate sponge swiss roll with tangy raspberries and decorative cake hearts


  • 160g Caster Sugar (Plus 2 tbsp for sprinkling on the oven tray)
  • 4 Eggs
  • 160g Plain Flour
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Vanilla Extract
  • 80g White Chocolate (Grated)
  • 5 tablespoons Raspberry Jam
  • 50g Raspberries (Crushed)
  • Tub of Double Cream (Whisked until thick)


Preheat the oven to 160C and line a baking tray with baking parchment - sprinkle the extra caster sugar evenly across it
Using an electric mixer, whisk the eggs and the remaining sugar until pale and thickens - Should take around 8 minutes
Fold in the flour and baking powder very gently
Remove 3 tablespoons of this mixture and colour red - Using a piping bag, pipe small pronounced hearts (see instructions above) and bake for 4 minutes
Remove hearts from the oven. Add the grated white chocolate to the remaining cake mix and fold through.
Pour evenly over the hearts trying not to move any and bake for a further 11 minutes
Leave to cool for 3-4 minutes then try to introduce a roll shape (still with the baking parchment attached to the cake) - Allow to then unfold and cool the cake completely
Mix the raspberries with the jam and spread evenly on the cake. Add the double cream and roll as tightly as you can.
Eat immediately

valentine's swiss roll

I just love this week’s featured Bake of the Week – Plum & Marzipan Braid from Hannah at Domestic Gothess.

plum marzipan bread

Plenty of other delicious entries from around the blogging world too this week …

bake of the week

1. Delightful Apple Cinnamon Donuts from Winnie’s Blog
2. Also celebrating Valentines with some pretty pastel meringues is ET Speaks from home
3. Love the thought of these jam muffin donuts from Winnie’s Blog and even better that they are baked not fried.
4. You can imagine you are in Sicily with My Little italian Kitchen’s Sicilian Reginelle Biscuits
5. Happy Birthday to Julie’s son from Julie’s Family kitchen – He celebrated with a football cake
6. If you are after some crunch, try the Domestic Gothess’ Orange Cornmeal Biscuits
7. For the healthy ones amongst us, try Slow Cooked Pumpkin & Mango Oat Bars courtesy of Baking Queen 74
8. Galina at Chez Maximka tempted us with her Orange Angel Slices
9. Hey Cakes shared these lovely Cottage Cheese & Almond Rolls
10. Making a welcome return to Bake of the week with her Matcha Breakfast Cakes is Kirsty from Hijacked by Twins
11. Mummy Mishaps went super frugal with her 5p mincemeat in these flapjacks
Centre: Super tempting Malted Chocolate Bundt Cake from Chocolate Log Blog

The link is now open for this week’s #Bakeoftheweek and here is the badge to include in your post

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Thanks again to everyone who entered and visited each others – Us bloggers live on feedback(and cake) so we love your comments. Don’t forget to join in with #FoodieFriday this week which I am officially now taking over – No theme and anything foodie is allowed. Open all week, not just Friday!

For Bake of the Week entries, all types of bakes are welcome – savoury, sweet, healthy, biscuits, cakes, bread, pies – I share them all on twitter, Pinterest and Google+ and comment on them all. Feel free to join the Pinterest board where there are over 300 entries!

Italian Basil Chicken with Black Rice: UFUUD Review

italian basil chicken with black rice

Last month I was asked if I would like to test out the Italain Foodie website, Ufuud. Ufuud specialise in distributing high end Italian products all over the EU, directly where they have been produced.

I have a bit of a love affair with true Italian cuisine. One of my best friends at secondary school was Italian – sleepovers at her house were always the best, the breakfasts were incredible! I’ve never actually managed to visit Italy (yet!) but eating traditional Italian produce is, I’m sure, the next best thing.

So off I pottered to the website, very easy to use – I could feel the quality of the produce. The range of Italian food varies from cooked meats to sauces to amazing cheeses to specialist biscuits. Over the past month, the selection has changed regularly, I’m presuming this is as stock sells out and new producers are found. Just because Ufuud might not have what you are looking for one day, doesn’t mean it won’t be there the next.

I opted to order a range of products – I wanted to test out the chilled goods as I was intrigued how it would be delivered at temperature (Our pancetta arrived in perfect, chilled condition in polystyrene).

I loved the more unusual selection at UFUUD. I’m such a marketer’s dream, opting for the black rice.

black rice

You can even order alcohol, so not to be rude, we ordered a traditional blond Italian beer.

Most of the ingredients do come with some English description on them and some even have some English cooking directions. Our pancetta didn’t appear to have a use by date on it (When you order, the site tells you approx how long your item is in date for – By the time we used it, the pancetta had disappeared from the site)

I’ve saved the best for last though … when you are shopping on site, in the bottom right corner pops up your very own advice service – If you log into the English version of the site, they speak excellent English. This is such a brilliant service, I struggled a little when completing my order (My fault, not Ufuud) and my advisor was so patient. Its worth ordering something just to experience it!

To test out the ingredients, I made Italian Basil Chicken, served with the infamous black rice (Which was super tasty seasoned with some of the fat from the pancetta but don’t tell my arteries!)

italian basil chicken recipe


Italian Basil Chicken served with seasoned Black Rice

Serves 3-4
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Meal type Main Dish
Misc Child Friendly, Gourmet, Serve Hot
A thoroughly tasty dish, succulent chicken with a delicious basil tomato sauce served on a bed of black seasoned rice


  • 3-4 Chicken Thighs (Oven cooked for 30 mins in foil)
  • 1 Small Onion (Chopped finely)
  • 1 Yellow Pepper (Chopped into small cubes)
  • 3 tablespoons Basil Chicken Passata (Or 1 tin tomatos, 6 basil leaves finely chopped, 1 tbsp tomato puree, black pepper)
  • 1 clove Garlic (Chopped finely)
  • 100g Pancetta (Chopped into small cubes)


Black Rice
I cooked the black rice according to the instructions on the box - Soak in water and cook for 35 minutes in a large pan. Drain the pan, then cool and place in the fridge until needed - Can be in fridge for up to 24 hours
Italian Chicken
Pan fry the pancetta until the fat is reduced. Remove from the pan and remove half of the remaining fat (You will stir the rice through this just before serving)
In the remaining far, cook the chopped onion until soft and transparent
Add the peppers and continue to cook until soft. Add the garlic and cook for another 1-2 minutes.
Add the chicken and the passata (See ingredients list for alternative if not using bought passata). Return the pancetta to the pan and cook until all ingredients are combined and hot all the way through.
Serve on black rice if you have it and add extra tomato basil sauce on top of the chicken.

basil chicken recipe

Disclosure: I was not charged for any items that I ordered from Ufuud. I have given an honest review of the service – I really enjoyed the experience and the quality of the products was top class.

home italian food ordering service

Family Fever

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Honeycomb Macarons – Bake of the Week

honeycomb macarons recipe

Now I know these aren’t the best pictures or the prettiest macarons you’ll ever see but believe me, they taste good!! I forgot to bang the tray with the macarons before baking to get rid of any massive air bubbles, so they did pop a little but no matter, they still got devoured!

I love watching and making honeycomb being made – Its a true chemical experiment how it fizzes and comes together. I can’t eat too much of it on its own though – The worry about rotting my teeth ruins it a little. I have absolutely no problems eating hundreds of macarons though!

Honeycomb Macarons

Serves 25
Prep time 1 hour
Cook time 15 minutes
Total time 1 hour, 15 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
Tempting mouthfuls of macarons with the distinctive taste of honeycomb and a creamy centre


  • 165 + 125g Caster Sugar
  • 65ml Honey
  • 40ml Water
  • 1 tablespoon Syrup
  • 1 teaspoon Bicarbonate of Soda
  • 125g Ground Almonds
  • 125g Icing Sugar
  • 4 Egg Whites (At Room Temperature fro 20 mins before using)


Add the honey, the 165g caster sugar, water & syrup to a medium sized pan and bring to the boil. Do not stir - allow to bubble gently for 5 minutes. Periodically, brush down the sides of the pan with a pastry brush and extra water. This stops it sticking to the sides of the pan.
Once the temperature reaches 154C (Won't take long) remove from the heat for 1-2 minutes until it all settles.
Add in the bicarb of soda - This is the fun bit - it will fizzle and bubble up. Stir like mad for 1-2 minutes until all combined.
Transfer onto a sheet of Baking Parchment and flatten out evenly until it is the thickness you want.
Leave to cool completely, then break into chunks - Ready to eat this stage as normal honeycomb
Honeycomb Macarons
To make the macarons, blitz half of the honeycomb mixture in a food processor until fine crumbs
Whisk the egg whites until the reach stiff peaks - Add the remaining caster sugar one tablespoon at a time until combined. Your mixture should still be stiff.
In another bowl, sift the ground almonds and icing sugar and add in one tablespoon at a time, until combined.
Gently fold in the honeycomb powder until combined too
Transfer the mixture to a piping bag with a 1cm hole, onto 2 baking trays covered with baking parchment and pipe macaron shapes - You should get about 50 (making 25 full macarons, but you knew that!)
Slam the tray twice to get rid of air bubbles and bake at 150C for 15-20 minutes until crisp on the top
Serve with whipped double cream or dip individual macarons into melted chocolate. Enjoy!

 Lots of lovely entries as usual to last week’s Bake of the Week – Even healthy eating January can’t deter some people!

My stand out Bake of the Week are these Caramel Apple Crisps from Et Speaks From Home – Just perfect for packed lunches, which we are back in the swing of following our Christmas break from synchro. Just love the triangle shape and that they are crispy yet soft in the middle.

caramel almond crisp cookies

bake of the week entries food linky

1. Stunning marbling with this Marbled Chocolate & Peanut Butter Banana Bread from Domestic Gothess
2. Shortbread Cookies with Nuts & Almonds from Winnie’s Blog – Love the unusual shape!
3. Lovely Pastel colours in these Steamed Rice Cakes from ET Speaks From Home
4. Very tempted by this Cream Cookie Cake with Sugar Coating from Winnie’s Blog
5. Fulfilling my love for all things orange is Searching for Spice with her Orange Buttermilk Cake with Marmalade Cream Cheese Frosting
6. My eldest has just been eyeing these Strawberry Mini Meringues up by Baking Queen 74 – Beautiful!
7. Hurray for a no mixed peel recipe for Spanish Saffron Cake from Chez Maxima

Entries are now open for next week’s Bake of the Week – I share all entries on Twitter, Google+ and Pinterest aswell as comments. Each entry also gets a link back on the following week’s roundup. If you enter a #Bakeoftheweek – feel free to tweet about it too so I can RT and spread the love.

Please also place the badge in your post:

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NibNibs Snack Review & Giveaway

nib nibs cheese snacks giveaway

I always think at this time of year, you want your snacks to be really tasty. There doesn’t seem to be the same excuse for leisurely feeding your face … even though it is a strictly diet free zone here!

Over Christmas I was sent a selection of Nib Nibs Cheese snacks – Billed as being From Yorkshire With Love they are a selection of both full size and mini cheese straw nibbles.

I’m not a massive cheese lover but even I enjoyed the Mini Cheese & Chilli Nibbles – Not too hard to eat but with a satisfying crunch. The rest of the Costellos have enjoyed nibbling their way through the range with our compulsory Onion & Garlic Dip. The snack pots are really handy for taking out and about.

Available in 4 flavours Cheddar Cheese, Cheddar & Spicy Chilli and Cheddar & Cheeky Onion, Sea Salt & Cracked Black Pepper flavours – Nib Nibs are ‘Premium baked British Nibbles for the most discerning connoisseur’ produced in North Yorkshire. I love supporting up & coming, local producers – One of my intentions this year is to find and use more food producers with something a little different.

I am offering one lucky reader the chance to win a selection of Nib Nibs products by entering this simple compeition – Please follow the Rafflecopter instructions below. The competition closes on Wednesday 28th January – Sorry UK entries only.

The winner will be notified as soon as possible after the random draw has been made and Nib Nibs will be responsible for sending out your prize once a postal address has been supplied.

Best of luck everyone! Happy nibbling x

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