Mrs Jones's Kitchen logo

menu icon
search icon
×

Blog

Cashew Pesto
AU$1.40 | £0.43 per serve

· Leave a Comment

Made with roasted cashew nuts and fresh basil, this cashew pesto recipe is a delicious and cheaper alternative to pesto made with pine nuts. Ready in 10 minutes, this versatile recipe can be served with pasta, used in a dip or to top a pizza, and any leftovers can easily be frozen.

cashew pesto in a white bowl with cashews nuts and basil leaves scattered around the base.

Homemade pesto is an easy and delicious way of using up a glut of basil or other herbs. It adds flavour to a number of dishes and when making pesto at home you can be flexible the recipe: from making pesto without pine nuts like this one, to a nut free pesto altogether. You can also make a vegan and nut free pesto (which is a popular baby led weaning recipe).

You don’t have to make pesto with basil either! Try Thai basil pesto, or dill pesto, which is especially delicious with salmon or baked chicken thighs.

[feast_advanced_jump_to]

Why we love this recipe

  • Making pesto with cashew nuts instead of pine nuts is an economical way of making pesto.
  • This homemade cashew pesto is a great recipe for using up a glut of basil.
  • You can make a small batch of homemade cashew pesto to use up the last of a bunch of basil to save it from going to waste, or freeze any leftover pesto in ice cube trays and pop into soups or stews for a burst of flavour.
  • This roasted cashew pesto is gluten free and contains just 5 ingredients.

Ingredients notes and substitutions

  • Basil – sweet basil. You can also use the larger leaved Italian Genovese basil. When buying basil look for leaves that are bright green.
  • Cashew nuts – use unsalted natural cashew nuts. If you don’t want to toast the nuts you can use roasted cashew nuts, but just be aware of the increased saltiness roasted nuts tend to have. 
  • Cheese – parmesan or pecorino. This adds a saltiness and richness to the pesto. For a cheaper alternative, I often use a sharp mature cheddar instead. It tastes slightly more cheesy, but is still delicious.
  • Garlic – fresh garlic, or a pinch of garlic powder.
  • Olive oil – extra virgin olive oil is delicious, but you can also use a neutral oil such as canola or grape seed.
Ingredients needed to make the recipe in a ceramic bowl.

How to make cashew pesto from scratch:

  1. Fry the cashew nuts in a non stick frying pan over a medium heat until golden brown then allow them to cool completely.
  2. Place the basil leaves and smaller stalks into a mini food processor or blender with the grated parmesan, garlic clove and olive oil. Blend.
cashew nuts in a dry frying pan.
  1. Scrape down the sides of the bowl and blend again until you get your desired consistency. I prefer mine to have some texture, but you can make it smoother if you prefer.
  2. Serve the homemade pesto immediately or spoon into a small bowl and cover with clingfilm or top with oil to prevent the air from getting to it which will make it turn brown.
spoon holding the finished cashew pesto to show the consistency.
A white bowl filled with cashew pesto, with a spoon in ready to serve.

FAQ

How long can I keep homemade pesto in the fridge?

Stored in an airtight container, or covered with clingfilm, this pesto will last up to 3 days in the refrigerator.

Can I make pesto without a food processor?

Yes you can! Pesto was traditionally made without a food processor. You need to use a sharp knife, as you want it to cut the basil rather than bruise it.

Do you use basil stems in pesto?

You can use the thinner basil stems in pesto, but remove the thick woody stems as they are tough and can wrap around the blades of your food processor or blender.

Why is my homemade pesto bitter?

If your pesto is bitter, the most likely cause is that you have over processed it in the food processor. Add a little more cheese or few more cashew nuts to get rid of the bitter taste.

What happens if my pesto turns brown?

If you pesto turns brown it means that the basil has started oxidising (the chemical reaction that happens when air gets to it). If you scrape the top layer off the pesto underneath should be green.

What should the consistency of pesto be?

Pesto should be slightly chunky, not completely smooth, and quite thick.

My recipe tips

  • Toasting the cashew nuts in a pan releases their sweet flavour, but if you are pushed for time – and don’t want to dirty a pan – then you can make this pesto without toasting them.
  • If you do toast the cashews, leave them to cool completely before making the pesto – otherwise the pesto can become gloopy.
  • If you don’t have enough basil to make pesto – or want a mild tasting  pesto – add a small handful of fresh baby spinach or rocket (arugula). This pesto recipe is also a great way to use up the last of the bagged salad leaves.
  • Garlic – if you don’t like the strong taste of raw garlic, pop a peeled clove into boiling water and cook for 1-2 minutes. Cool then place in the blender with the other pesto ingredients. Or use a small pinch of dried garlic. (I often did this when my son was a toddler and wasn’t too keen on the taste of strong garlic.)

Serving Ideas for homemade pesto:

  • Pizza – spread on homemade pizza dough or flatbread, top with mozzarella and bake for the most delicious, simple pizza!
  • Pasta – stir through cooked pasta. Or add a tin of tuna and make tuna pesto pasta.
  • Use it in pesto lasagne.
  • Stir through gnocchi.
  • Make a pesto dip: either stir in a little ricotta for a creamy pesto dip, or stir a spoonful of pesto through hummus.
  • Use instead of butter in a sandwich, it is especially delicious used when making a mozzarella sandwich or chicken sandwich.
  • Dollop on top of scrambled eggs.
cashew basil pesto on spoon ready to eat, the ingredients dotted around it

Variations

  • Cashew pesto with no cheese – if you want to make a vegan pesto or to make your pesto dairy-free, leave out the cheese and add a little more salt.
  • Mixed herbs – you can use a mixture of fresh basil leaves and other fresh herbs such as parsley or chives.
  • Spinach / rocket – add a handful of baby spinach leaves or rocket / arugula.

Storage

  • Homemade pesto will keep in the fridge for up to 3 days.
  • You can freeze pesto for up to 5-6 months.
    • To freeze pesto: spoon in to ice cube trays, packing firmly down with a spoon, then drizzle with a little olive oil to cover the pesto. Place in the freezer and freeze overnight or until firm, then pop out and place in a sealable bag or container and place back in the freezer for up to 6 months. Use the pesto cubes from frozen in your favourite soups, homemade tomato sauce or stews and casseroles, or place in the refrigerator until thawed and use in pesto pasta.

More easy Italian recipes for you

side view of freshly made basil cashew pesto in a white bowl.

Basil Cashew Pesto

Author: Robyn

Made with roasted cashew nuts and fresh basil, this cashew pesto recipe is a delicious and cheaper alternative to pesto made with pine nuts. Ready in a matter of minutes, this versatile recipe can be served with pasta, used in a dip or to top a pizza, and any leftovers can easily be frozen.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Course appetiser, Dips | Sauces
Cuisine modern italian
Servings 4 people
Calories 185 kcal

Ingredients
  

  • 35g (1c packed) fresh basil (approx 1 large bunch) ($3.20 / £0.55p)
  • 50g (⅓ c) unsalted cashew nuts ($1.25 / £0.49p)
  • 25g (⅓ c) parmesan cheese, finely grated ($0.63 / £0.45p)
  • 1 garlic clove, peeled ($0.13 / £0.03p)
  • 40ml (⅙ c) olive oil ($0.37 / £0.20p)

Instructions
 

  • Optional step: fry the cashew nuts in a dry non stick frying pan over a medium heat for 5 minutes, shaking the pan regularly, until golden. Tip out onto a plate and leave to cool completely.
  • Place the basil, cashews, parmesan cheese, garlic clove and olive oil in a mini food processor or blender, and blend.
  • Scrape down the sides with a spoon or spatula and blend again, until you get your desired consistency. I personally prefer it to have a little texture.
  • Serve immediately or cover with clingfilm or a layer of olive oil and store in the fridge (if left out in the open the air will make it turn brown), or freeze.

Notes

Estimated costs: Australia $5.58. Per serve = $1.40
UK £1.72. Per serve = £0.43
America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
Basil – sweet basil. You can also use the larger leaved Italian Genovese basil. When buying basil look for leaves that are bright green.
Cashew nuts – use unsalted natural cashew nuts. If you don’t want to toast the nuts you can use roasted cashew nuts, but just be aware of the increased saltiness roasted nuts tend to have. 
Cheese – parmesan or pecorino. This adds a saltiness and richness to the pesto. For a cheaper alternative, I often use a sharp mature cheddar instead. It tastes slightly more cheesy, but is still delicious.
Garlic – fresh garlic, or a pinch of garlic powder.
Olive oil – extra virgin olive oil is delicious, but you can also use a neutral oil such as canola or grape seed.
Toasting the cashew nuts in a pan releases their sweet flavour, but if you are pushed for time – and don’t want to dirty a pan – then you can make this pesto without toasting them.
If you do toast the cashews, leave them to cool completely before making the pesto – otherwise the pesto can become gloopy.
If you don’t have enough basil to make pesto – or want a mild tasting  pesto – add a small handful of fresh baby spinach or rocket (arugula). This pesto recipe is also a great way to use up the last bagged salad leaves to save them going to waste.
Garlic – if you don’t like the strong taste of raw garlic, pop a peeled clove into boiling water and cook for 1-2 minutes. Cool then place in the blender with the other pesto ingredients. Or use a small pinch of dried garlic. (I often did this when my son was a toddler and wasn’t too keen on the taste of strong garlic.)

Nutrition

Calories: 185kcalCarbohydrates: 5gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 102mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 511IUVitamin C: 2mgCalcium: 96mgIron: 1mg
Keyword basil cashew pesto, basil pesto, pesto without pinenuts

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Slow Cooker Beef Madras

· Leave a Comment

This slow cooker beef madras recipe is full of tender beef in a rich spiced tomato gravy. It is one of those easy family dinners you just prepare in the morning and leave the slow cooker to do the rest of the work. Come dinner time you have a delicious curry ready to enjoy, just serve with fluffy rice, naan or chapatis.

a plate of slow cooker beef madras served with rice and naan bread.

We love Indian curries! Mild chicken pasanda is always popular with kids and adults alike. For vegans and vegetarians, mushroom bhaji and chana masala (chickpea and tomato curry) are packed with flavour – and not just for those that don’t eat meat!

[feast_advanced_jump_to]

Why we love this recipe

  • This slow cooker beef curry is such an easy family dinner that you can prep and then leave for the slow cooker to do its magic!
  • Traditional madras is a spicy curry, but I have mellowed the heat to make it milder and suitable for kids as well as adults to enjoy.
  • A great recipe to meal prep or make ahead – and, like pretty much most curries their flavour improves overnight, so leftovers taste great!
  • Slow cooking beef means you can use those cheaper cuts that need that long cook in a gentle heat and you still get to enjoy beef whilst keeping your food bills down.
  • This Indian beef curry is a dairy free curry.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Beef – chuck steak or stewing steak are the best cuts of beef to use in this slow cooker curry.
  • Whole Spices – coriander seeds, mustard seeds, cumin seeds, black peppercorns, fennel seeds and cloves.
  • Ground spices – turmeric, chilli powder, and ground cinnamon.
  • Oil – neutral oil such as rapeseed or sunflower oil. Or you can use ghee.
  • Onion – brown onion.
  • Fresh green chilli – or use fresh red chilli.
  • Fresh ginger – or use jarred minced ginger.
  • Garlic – or use jarred crushed garlic.
  • Curry leaves – these are optional, but if you can get them I recommend using them in the beef curry as they add a lovely sweet fragrant flavour.
  • Tomatoes – using tinned / canned chopped tomatoes is an economical way of cooking tomatoes year round. If you use plum tomatoes or whole tomatoes, break them up with a spoon before adding to the slow cooker.
  • Tamarind paste or puree – Tamarind adds a slight sourness to the curry. I use this Tamarind puree. If you use tamarind pulp that you have rehydrated, you may need slightly less.
ingredients needed to make beef madras in the slow cooker weighed out and place in individual bowls.

How to make beef madras in the slow cooker

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Make the madras powder: Place the coriander seeds, mustard seeds, cumin seeds, black peppercorns, fennel seeds, cloves and salt in a pestle and mortar or spice blender and grind to a powder.
  2. Stir in the turmeric and chilli powder.
whole spices in a pestle and mortar.
ground up spices in the pestle and mortar with ground turmeric and chilli powder added.
  1. Mix the spice with the cubed chuck steak and leave to one side whilst you prepare the sauce.
  2. Heat the oil in a non stick frying pan and add the mustard seeds. Once the mustard seeds start to pop, add the curry leaves and chopped onion.
cubes of beef mixed in the ground spices in a bowl.
mustard seeds and curry leaves frying in oil in a frying pan.
  1. When the onion is soft add the grated ginger, crushed garlic, ground cinnamon and hot chilli powder and cook for a minute. Tip into the slow cooker.
  2. Wipe the pan with a paper towel, add a tablespoon of oil and sear the spiced beef over a medium to high heat, until all sides are golden, this takes approx 3-5 minutes.
cooked onion in the frying pan with a whole green chilli, garlic and ginger added.
the seared spiced beef cubes.
  1. Tip the beef into the slow cooker, pour the water in the pan and then add to the slow cooker to get all the beef flavour from the frying pan.
  2. Stir then place the lid on and cook on a low heat for 8 hours.
The cooked beef and onions in the bottom of the slow cooker with tinned tomatoes added.
the beef madras before it is cooked.
cooked beef madras in the slow cooker.

FAQ

What does Madras curry taste like?

Madras is fragrent with spices, with a slight chilli heat – the degree of this is up to you – and then a sour kick from tamarind.

How do you thicken Madras curry?

If the sauce is too thin, mix a little cornstarch or arrowroot with some of the curry sauce, then mix back into the rest of the curry and slow cooker for 20-30 minutes.

My recipe tips

  • This is a mild madras, made to be kid friendly. However if you would like a spicy madras, increase the chilli powder slightly.
  • I often make double the amount of spice mix and store half in an airtight jar for a couple of weeks, this makes it even quicker to prepare in the morning.
two bowls of beef madras curry served with rice, with a bowl of extra rice and plate of naan bread just visible.
Make it go further icon

Add some red lentils.

Add 70g / ⅓ cup of red lentils and increase the liquid amount by 240ml / 1 cup.

Serving Ideas

Serve with some fluffy rice, homemade chapati or naan bread.

Cooling beetroot raita or a fresh coriander chutney.

Make ahead/storage

This beef curry will keep in the fridge for up to 3 days.

Freeze: cool the curry completely then freeze for up to 3 months. Thaw in the fridge overnight and reheat in a sauce pan or microwave until piping hot.

Ideas for leftover ingredients

  • Curry leaves – use in this sausage rougaille, or Indian sausage curry. Or fry them in a little oil and use them to top your favourite curry when serving. You can freeze curry leaves or fry them in a little oil over a medium heat (they will spit!) and sprinkle over curries and soups.

Why not try…

You may also like these other family friendly slow cooker recipes:

beef curry served with rice and naan bread being eaten wit a fork.

Slow Cooker Beef Madras

Author: Robyn

This slow cooker beef madras recipe is full of tender beef in a rich spiced tomato gravy. It is a fuss free family dinner that is budget friendly and loved by kids. It is freezer friendly too!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Course dinner
Cuisine Indian
Servings 4 People
Calories 278 kcal

Ingredients
  

  • 400g (14 oz) chuck steak, diced
  • 1 Tablespoon neutral oil such as vegetable oil

Madras Powder

  • 1 Tablespoon coriander seeds
  • ½ Teaspoon mustard seeds
  • ½ Teaspoon cumin seeds
  • ¼ Teaspoon black peppercorns
  • ¼ Teaspoon fennel seeds
  • 2 whole cloves
  • ½ Teaspoon salt
  • 1 Tablespoon turmeric
  • ½ Teaspoon chilli powder

Sauce

  • 1 Tablespoon neutral oil such as vegetable oil
  • 1 Teaspoon mustard seeds
  • 1 onion, finely diced
  • 3 curry leaves, optional
  • 2cm (¾ inch) fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 green chilli, sliced down the middle
  • ¼ Teaspoon ground cinnamon
  • ½ Teaspoon hot chilli powder
  • 125 ml (½ c) water
  • 400g (14 oz) tin / can tomatoes
  • 2 Teaspoons tamarind pulp

Instructions
 

Prepare the Madras powder

  • Place the coriander seeds, ½ teaspoon mustard seeds, cumin seeds, black peppercorns, fennel seeds, cloves and salt in a pestle and mortar or spice blender and grind to a powder.
  • Stir in the turmeric and chilli powder.
  • In a large mixing bowl, combine the madras powder with the cubed steak and leave to one side whilst you prepare the sauce.
  • Heat the oil in a non stick frying pan and add 1 teaspoon mustard seeds.
  • Once the mustard seeds start to pop, add the chopped onion and curry leaves and cook over a medium heat for 7-10 minutes until the onions are soft.
  • Add the grated ginger, crushed garlic, ground cinnamon and hot chilli powder and whole chilli and cook for a minute.
  • Pour into the slow cooker.
  • Wipe the pan with a paper towel, add the other tablespoon of oil and sear the spiced beef over a medium to high heat, until all sides of the cubes of beef are golden. This takes approx 3-5 minutes.
  • Tip the beef into the slow cooker, pour the water in the pan and then add to the slow cooker to get all the beef flavour from the frying pan.
  • Add the tomatoes and tamarind pulp to the slow cooker. Stir then place the lid on and cook on a low heat for 8 hours.
  • Check the beef is tender, and serve with rice and naan bread.
  • Store any leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Notes

Beef – chuck steak or stewing steak are the best cuts of beef to use in this slow cooker curry.
Whole Spices – coriander seeds, mustard seeds, cumin seeds, black peppercorns, fennel seeds and cloves.
Ground spices – turmeric, chilli powder, and ground cinnamon.
Oil – neutral oil such as rapeseed or sunflower oil. Or you can use ghee.
Onion – brown onion.
Fresh green chilli – or use fresh red chilli.
Fresh ginger – or use jarred minced ginger.
Garlic – or use jarred crushed garlic.
Curry leaves – these are optional, but if you can get them I recommend using them in the beef curry as they add a lovely sweet fragrant flavour.
Tomatoes – using tinned / canned chopped tomatoes is an economical way of cooking tomatoes year round. If you use plum tomatoes or whole tomatoes, break them up with a spoon before adding to the slow cooker.
Tamarind paste or puree – Tamarind adds a slight sourness to the curry. I use this Tamarind puree. If you use tamarind pulp that you have rehydrated, you may need slightly less.
This is a mild madras, made to be kid friendly. However if you would like a spicy madras, increase the chilli powder slightly.
I often make double the amount of spice mix and store half in an airtight jar for a couple of weeks, this makes it even quicker to prepare in the morning.

Nutrition

Calories: 278kcalCarbohydrates: 13gProtein: 21gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 68mgSodium: 553mgPotassium: 690mgFiber: 4gSugar: 5gVitamin A: 316IUVitamin C: 29mgCalcium: 85mgIron: 5mg
Keyword slow cooker beef, slow cooker beef curry

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Tuna Pasta Bake

· Leave a Comment

This creamy tuna pasta bake recipe is a comforting classic family dinner on the table in 45 minutes. Pasta is mixed with a homemade creamy sauce, tuna and sweetcorn, sprinkled with cheese then baked until golden in this versatile recipe.

tuna pasta bake in oval baking dish with a portion taken out.

This easy tuna pasta bake casserole – or tuna mornay – is my go to recipe when I am stuck for what to make for dinner or am due a trip to the shops and have nothing in the fridge. Made with basic pantry ingredients, this family friendly budget dinner takes just 10 minutes to prepare. It’s creamy, cheesy and everyone goes back for second helpings!

Whilst we love tuna pesto pasta and the simple one pot tomato pasta, there is something comforting about a pasta bake – there are never any leftovers of my sweetcorn mac and cheese, or pesto lasagna.

[feast_advanced_jump_to]

Why we love this recipe

  • Economical Dinner – like my tuna and cauliflower pasta bake, this simple pasta bake uses tinned tuna, one of my favourite budget friendly ingredients. From tuna nachos to tuna melt croissants, it makes easy lunches and dinners.
  • This simple pasta bake is an easy family dinner that takes 10 minutes to prepare. You can also make the sauce and cook the pasta up to 3 days ahead, store in the fridge and then mix and bake for a fuss free dinner on busy weeknights.
  • This creamy pasta bake is toddler and kid friendly – my 5 year old has been enjoying every spoonful for years.
  • Easy recipe that you can customise to what you have in – or what leftovers are sat in the fridge and need using up. I find this pasta bake a great base recipe to add to: if there are any leftover cooked veggies in the fridge like cooked broccoli or cauliflower, or some roasted vegetables I add them into the sauce with the tuna.
  • Tuna mornay pasta bake is easily halved to feed 2, or you can double the recipe to feed a crowd.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Pasta – I tend to make this tuna bake with spirals or penne pasta, however you can use any dried pasta shapes in this pasta bake, from macaroni to ziti. You can even make it with smaller pasta shapes such as orzo / risoni.
  • Butter – you can use salted or unsalted butter, or use margarine.
  • Plain flour – all purpose flour
  • Milk – I use full fat milk as that’s the milk we always have in the fridge, but you can use half fat milk. You can also make this sauce using half milk and half homemade vegetable stock to keep the cost down.
  • Tinned tuna – tinned or canned tuna. Use an unflavoured tuna in water or in oil, and tuna chunks rather than tuna flakes.
  • Tinned sweetcorn – tinned / canned sweetcorn or frozen sweetcorn.
  • Worcestershire sauce – this sweet and tangy sauce is optional, but adds a unami taste to the sauce.
  • Cheese – grated cheddar or tasty block cheese, grated.
ingredients needed to make the recipe weighed out and placed in individual bowls.

How to make tuna pasta bake from scratch

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Cook the pasta in salted boiling water. While the pasta is cooking, make the sauce: Melt the butter in a medium saucepan over a medium heat. Stir in the flour until well combined and cook, stirring, for 2-3 minutes. TIP: This helps cook the flour and stops the sauce from having a raw flour taste.
  2. Add the milk a little at a time, using a balloon whisk to whisk the sauce in between. With the first addition of milk it will still look lumpy (like the image below). Don’t worry!
Melted butter and flour mixed into it in a saucepan
Melted butter and flour with a little of the milk whisked in.
  1. Add all the milk and whisk with a balloon whisk whilst cooking for 4-5 minutes, until the sauce has thickened
  2. Add the Worcestershire sauce, if using, grated cheese and then lightly stir in the drained tuna and drained sweetcorn.
The cooked creamy white sauce in a pan.
  1. Tip the drained cooked pasta into the sauce and stir well to combine.
  2. Pour the pasta and sauce in to an 28 cm x 21cm (11 x 8 inch) oven proof dish, and sprinkle with optional extra grated cheese.
Cooked pasta stirred into the sauce with corn and tuna.
The pasta and sauce in an oval baking dish sprinkled with cheese ready for the oven.
  1. Place the pasta bake in the preheated oven for until the top is bubbling and golden. Leave for a couple of minutes before serving – it’s super hot!
close up of tuna pasta bake in baking dish.

FAQ

Why is my pasta bake watery?

The sauce you make should be thick. Also, make sure you drain the pasta, tuna and sweetcorn well to avoid adding too much extra liquid to the pasta bake.

Can you freeze tuna pasta bake?

Yes! Tuna pasta bake freezes well. Freeze for up to 3 months then defrost in the fridge overnight. It’s best reheated in the microwave. If you reheat it on the stove or in the oven you will need to add a little more liquid.

Can you reheat tuna pasta bake?

Yes! Although it won’t have the crispy cheesy top, it will be more like stove top mac and cheese.

My recipe tips

  • For a smooth, lump free sauce: add the milk a little at a time, whisking well in between each addition and use a balloon whisk to make the sauce, this really helps get rid of any lumps.
  • Cooking the pasta slightly less than the instructions on the packet helps you get beautifully cooked pasta rather than overcooked mushy pasta.
  • When stirring the tuna into the sauce, don’t beat it in. Leave chunks of tuna rather than flakes.
  • Let the pasta bake cool for a few minutes before serving. It will be very hot when it first comes out of the oven!

Serving Ideas

This cheesey tuna pasta bake is more than a meal in itself, but if you want to add some greens a simple crisp salad like this pear and walnut salad, rocket salad or German cucumber salad is always a tasty addition, as are some steamed green beans or broccoli. If you want to add some extra carbs on the side, a slice of air fryer garlic bread is always popular! (This is something I do if we have unexpected guests – it helps the pasta bake go further!)

tuna pasta in the baking dish with a portion removed and placed on a serving plate in the top left corner.

Make ahead/storage

The pasta bake is most delicious fresh from the oven, however you can reheat leftover pasta bake.

There are a couple of ways I reheat tuna pasta bake:

  1. Stove top: spoon the tuna pasta into a saucepan and add a splash of milk or stock. Reheat gently, stirring every so often to prevent it from sticking to the bottom of the pan. Don’t stir it too much otherwise the pasta can break up and it can become stodgy. If you have a microwave reheat it in the microwave until piping hot.
  2. Oven – place leftover pasta bake bake in to a baking dish, stirring though a little more liquid – approx 75ml – 120ml (⅓ – ½ c) Sprinkle extra grated cheese on top and place in a medium oven for 10-15 minutes until piping hot.

Variations

  • Spicy tuna pasta bake – For a mild spice I like to add 1 teaspoons of mild curry powder to the sauce. Or if you have younger family members, you can drizzle a little Sriracha or add a spoonful of quick pickled chillies on top of those that want a little spice, leaving the rest without spice.
  • Crunchy topping – half way through baking, sprinkle over some pangrattato (Italian breadcrumbs) or panko breadcrumbs.
  • Other vegetables – swap the sweetcorn for frozen peas or frozen mixed vegetables, or fry some sliced mushrooms, roughly chopped of frozen capsicum / bell pepper, or lightly fry a coarsely grated carrot. Or use some broccoli – blanch some broccoli florets for 3 minutes before stirring through the sauce.
  • Less pasta – I often mix leftover pasta with some cooked rice, or even leftover potato. Or you can add and more vegetables.

Ideas for leftover pasta bake

  • If you have a small amount of tuna pasta leftover, use it to top toast: grill a couple of slices of toast on one side then flip over and lightly grill the other side, to crisp it but not to get any colour on it. Meanwhile, heat the pasta bake in a small saucepan over a low heat, adding a little more milk if needed. Spoon this over the toasted bread, top with a little grated cheese and place under the grill until golden and bubbling.
  • Add a spoonful or two to an omelette (it won’t be a neat omelette but it tastes soo good!) or Spanish tortilla.

Why not try…

You may also like these other family friendly pasta dinner:

a portion of tuna and sweetcorn pasta on blue plate with a fork.

Tuna Pasta Bake

Author: Robyn

This creamy tuna pasta bake with sweetcorn is a budget family dinner made with simple ingredients that kids love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner
Cuisine International
Servings 4 People
Calories 803 kcal

Equipment

  • 1 28 cm x 21cm (11 x 8 inch) oven proof dish

Ingredients
  

  • 250g (4 c) dried pasta
  • 75g (¼ c + 1 tablespoon) butter or margarine
  • 75g (½ c) plain flour
  • 400ml milk
  • 400ml stock or milk
  • splash Worcestershire sauce, optional
  • 100g (3 ½ oz) grated cheddar or tasty cheese
  • 185g tinned tuna in water or oil
  • 420g (14 oz) tinned sweetcorn
  • black pepper
  • 25g (¾ oz) grated cheddar or tasty cheese, for the top, optional

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
  • Cook the pasta in boiling water according to packet instructions less 1 minute. Drain.
  • While the pasta is cooking, make the sauce:
  • In a medium saucepan melt the butter or margarine over a medium heat. Once melted, add the flour and stir until well combined.
  • Cook for 2-3 minutes, stirring, then slowly add a little of the stock / milk, whisking with a ballon whisk in between each addition.
  • Once all the liquid has been added, cook for 4-5 minutes, whisking, until the sauce starts to thicken.
  • Take off the heat and add the Worcestershire sauce, if using, 100g (3 ½ oz) grated cheese, drained tuna and sweetcorn and season with black pepper.
  • Add the drained cooked pasta and stir to combine.
  • Tip the mixture into 28 cm x 21cm (11 x 8 inch) oven proof dish. Sprinkle over the extra 25g (¾ oz) grated cheese, if using.
  • Place in the preheated oven and cook for 30-35 minutes until golden and bubbling.
  • Leave for a couple of minutes before serving – it’s hot!

Notes

Pasta – I tend to make this tuna bake with spirals or penne pasta, however you can use any dried pasta shapes in this pasta bake, from macaroni to ziti. You can even make it with smaller pasta shapes such as orzo / risoni.
Butter – you can use salted or unsalted butter, or use margarine.
Plain flour – all purpose flour
Milk – I use full fat milk as that’s the milk we always have in the fridge, but you can use half fat milk. You can also make this sauce using half milk and half homemade vegetable stock to keep the cost down.
Tinned tuna – tinned or canned tuna. Use an unflavoured tuna in water or in oil, and tuna chunks rather than tuna flakes.
Tinned sweetcorn – tinned / canned sweetcorn or frozen sweetcorn.
Worcestershire sauce – this sweet and tangy sauce is optional, but adds a unami taste to the sauce.
Cheese – grated cheddar or tasty block cheese, grated.
For a smooth, lump free sauce: add the milk a little at a time, whisking well in between each addition and use a balloon whisk to make the sauce, this really helps get rid of any lumps.
Cooking the pasta slightly less than the instructions on the packet helps you get beautifully cooked pasta rather than overcooked mushy pasta. 
When stirring the tuna into the sauce, don’t beat it in. Leave chunks of tuna rather than flakes.
Let the pasta bake cool for a few minutes before serving. It will be very hot when it first comes out of the oven!

Nutrition

Calories: 803kcalCarbohydrates: 93gProtein: 35gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 66mgSodium: 525mgPotassium: 806mgFiber: 5gSugar: 16gVitamin A: 1558IUVitamin C: 6mgCalcium: 463mgIron: 3mg
Keyword pasta bake, tuna pasta, tuna pasta bake

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Blueberry and Apple Crumble

· Leave a Comment

Juicy and sweet cinnamon-spiced apples and blueberries are topped with a sweet and crunchy oat crumble topping then baked until golden to make this delicious blueberry and apple crumble. This easy, comforting dessert is sure to be popular with everyone!

baked blueberry and apple crumble with a portion of the crumble topping taken out to show the fruit filling, topped with scoops of ice cream.

This simple apple and blueberry recipe has the perfect combination of sweet and tart. Like my plum and apple crumble, it is an easy and comforting dessert for any day of the week. Serve with a scoop of ice cream or drizzle with custard for the ultimate comfort food!

[feast_advanced_jump_to]

Why we love this recipe

  • The filling of this apple blueberry crumble is juicy but not watery, and simmering the apples for a few minutes before baking the crumble ensures they are beautifully tender and not undercooked.
  • The crumble topping is crunchy and sweet, with the oats adding flavour rather than being chewy and dense.
  • Making apple & blueberry crumble is a great recipe for using wrinkly apples sat in the fruit bowl, or blueberries that are looking past their best, saving food waste and helping to reduce your food bills.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Apples – the best type of apples to use in a crumble are Granny Smith apples or cooking apples, such as Bramley apples, as I have used in these images.
  • White sugar – also called granulated sugar, this is used in both the apple and blueberry layer, and the crumble topping.
  • Ground cinnamon – this spice is optional, I like to add it for a warming touch, but you can use a pinch of nutmeg or ground ginger if you prefer.
  • Blueberries – you can use fresh blueberries or frozen blueberries.
  • Plain flour – all purpose flour.
  • Cold butter – salted or unsalted.
  • Raw sugar – in Australia I use raw sugar. If you are in the UK, use Demerara sugar. This light brown sugar gives the crumble topping a fantastic crunch.
  • Rolled oats – I like to use rolled oats as they are slightly larger and chewier, but you can use quick oats if you prefer.
ingredients needed to make the crumble recipe weighed out and placed in individual bowls.

How to make apple and blueberry crumble from scratch

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Peel, core and chop the apples. Place in a saucepan with the white sugar, cinnamon and water.
  2. Simmer until the apples are just tender. TIP: This takes different lengths of time depending on if you are using cooking apples or eating apples, the variety of apples and their ripeness.
chopped apples with sugar, water and cinnamon in a saucepan.
Softened apples in a saucepan.
  1. While the apple is cooking, make the crumble topping: In a large mixing bowl add the flour, then tip in the cold butter and rub in to the flour with your finger tips until it resembles breadcrumbs. You can use the food processor instead, and pulse a few times.
  2. Stir the Demerara/ raw sugar and white sugar into the flour, then sprinkle over the 1 tablespoon of cold water and lightly mix in. TIP: This helps the crumble clump together.
hands holding the crumble topping to show the breadcrumb stage.
The crumble topping in a bowl with a little water added to help it clump together.
  1. Tip the softened apple into a 23cm / 9 inch round baking dish then stir in the blueberries.
  2. Sprinkle over the crumble mix, then sprinkle over the oats.
The softened apple cubes and blueberries in the bottom of a rounf dish.
the crumble in a dish sprinkled with oats ready to bake.
  1. Place in the preheated oven and baking for 30 minutes until the top of the crumble is golden and crisp, and the juices are starting to bubble up around the edges.
close up of baked crumble with a portion of the oat topping taken out to show the bright purple blueberry and apple filling below.

FAQ

Can I prepare crumble in advance?

It is best not to assemble the crumble in advance, as the crumble topping will absorb the fruit juices making the crumble stodgy. You can however prepare both the topping and fruit seperately in advance and then assemble just before baking.

Do you have to peel apples for apple crumble?

No you don’t have to peel apples for apple crumble. It is completely up to you!

How do I get my crumble crunchy?

Keep the butter and crumble topping cold, and not cooking the crumble at too hight temperature will help keep your crumble topping crunchy and not stodgy.

My recipe tips

  • The topping is sweet and fruit is slightly tart, this is on purpose as it balances out, especially with a scoop of sweet ice cream or custard.
  • Cooking the apple separately not only ensures juicy tender apples but means you can easily test for sweetness. Apples can vary in sweetness depending on their variety and ripeness, so it is best to test them for sweetness and add a little more sugar if needed before adding the crumble topping.
  • Adding a little cold water to the crumble topping helps clump bits together so you get those crispy clumps of buttery sugary crumble top. So delicious!
  • Sprinkle the oats on the top of the crumble to let them toast and then they’re crisp rather than chewy.
  • Don’t press the crumble topping down on the fruit, otherwise you can end up with dense and stodgy crumble.
Budget Tip Box

Out of blueberry season, use frozen blueberries in the crumble.

So much cheaper but they work just as well as fresh!

Serving Ideas

With a scoop of ice cream, or pour over custard or cream.

apple and blueberry crumble in baking dish topped with two scoops of ice cream, a few fresh apples just visible at the edges of the image.

Make ahead/storage

Whilst I recommend you don’t make the crumble ahead of time, you can make the fruit filling and crumble topping separately, and then assemble just before baking:

Crumble topping – make the topping without adding water and store in an airtight container in the fridge for up to 3 days, adding the water just before sprinkling it over the fruit. Some recipes recommend you chill the topping before cooking the crumble, whilst I personally don’t think it makes much of a difference.

Cook the apples – and store in the fridge for up to 3 days or freeze for up to 2 months, defrost before making the crumble. The apples can absorb a little of the liquid during this time in the fridge or freezer, so I recommend stirring through 1-2 tablespoons water before adding them to the crumble dish.

Variations

  • Crumble with no oats – simply leave out the oats.
  • With nuts – a handful of chopped almonds or walnuts stirred through the crumble would make a delicious topping!

Why not try…

You may also like these other family friendly desserts:

apple and blueberry crumble served on a plate with a scoop of ice cream, the rest of the crumble in the dish just visible to the top right,

Blueberry and Apple Crumble

Author: Robyn

In this easy blueberry and apple crumble, juicy apples and blueberries are topped with a crispy, buttery oat crumble topping to make this seriously delicious comforting dessert!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine International
Servings 6 People
Calories 393 kcal

Equipment

  • 23 cm (9 inch) round baking dish deep – mine is 6cm (2¼ inches) deep

Ingredients
  

Apple and Blueberry Filling

  • 750g apples, peeled, cored and roughly cut into 2 cm / ¾ Inch cubes
  • 2 Tablespoons water
  • 2 Tablespoons white sugar / granulated sugar
  • 1 Teaspoon ground cinnamon
  • 200g (7 oz) blueberries, fresh or frozen

Crumble Topping

  • 150g (1 c) plain flour
  • 125g (½ c) cold butter, cubed
  • 3 Tablespoons raw sugar / demerara sugar
  • 2 Tablespoons white sugar / granulated sugar
  • 1 Tablespoon cold water
  • 20g (¼ c) rolled oats

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
  • Prepare the apples: peel, cut into quarters and remove the core. Roughly dice into 2 cm / ¾ inch cubes.
  • Place the apples in a medium saucepan with the water, white sugar and ground cinnamon. Stir to combine then place on a medium heat. Bring to a simmer and cook for 5 minutes, until the apples are just beginning to soften. Once they have softened, test for sweetness, adding another tablespoon of sugar if they taste too tart (keeping in mind the topping is sweet.)
  • Meanwhile, make the crumble topping:
  • In a large mixing bowl add the flour, then tip in the cold butter and rub in to the flour with your finger tips until it resembles breadcrumbs. You can also use the food processor and pulse a few times.
  • Stir the demerara / raw sugar and white sugar into the flour.
  • Sprinkle over the 1 tablespoon of cold water and lightly mix in.
  • Tip the softened apple into a 23 cm (9inch) deep round baking dish then stir in the blueberries.
  • Sprinkle over the crumble mix, then sprinkle over the oats.
  • Place in the preheated oven and bake for 30 minutes until the top of the crumble is golden and crisp and the juices are starting to bubble up around the edges.

Notes

Serves 4-6 people
Apples – weight is before coring and peeling. The best type of apples to use in a crumble are Granny Smith apples or cooking apples, such as Bramley apples, as I have used in these images.
White sugar – also called granulated sugar, this is used in both the apple and blueberry layer, and the crumble topping.
Ground cinnamon – this spice is optional, I like to add it for a warming touch, but you can use a pinch of nutmeg or ground ginger if you prefer.
Blueberries – you can use fresh blueberries or frozen blueberries. If using frozen blueberries no need to thaw first.
Plain flour – all purpose flour.
Cold butter – salted or unsalted.
Raw sugar – in Australia I use raw sugar. If you are in the UK, use Demerara sugar. This light brown sugar gives the crumble topping a fantastic crunch.
Rolled oats – I like to use rolled oats as they are slightly larger and chewier, but you can use quick oats if you prefer.
The topping is sweet and fruit is slightly tart, this is on purpose as it balances out, especially with a scoop of sweet ice cream or custard.
Cooking the apple separately not only ensures juicy tender apples but means you can easily test for sweetness. Apples can vary in sweetness depending on their variety and ripeness, so it is best to test them for sweetness and add a little more sugar if needed before adding the crumble topping.
Adding a little cold water to the crumble topping helps clump bits together so you get those crispy clumps of buttery sugary crumble top. So delicious!
Sprinkle the oats on the top of the crumble to let them toast and then they’re crisp rather than chewy.
Don’t press the crumble topping down on the fruit, otherwise you can end up with dense and stodgy crumble.

Nutrition

Calories: 393kcalCarbohydrates: 58gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 137mgPotassium: 207mgFiber: 5gSugar: 30gVitamin A: 607IUVitamin C: 9mgCalcium: 24mgIron: 2mg
Keyword apple & blueberry crumble, blueberry and apple crumble

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Choc Chip Banana Muffins (Oven and Air Fryer)

· Leave a Comment

These soft and fluffy choc chip banana muffins are a delicious recipe for using up ripe bananas. Taking just 10 minutes to prepare, you can bake them in the oven, or use the air fryer and have freshly baked muffins ready in under 25 minutes!

close up of a choc chip banana muffin on white plate.

If you have bananas sat in the fruit bowl starting to go spotty and brown and fancy a change from banana bread, these banana and chocolate chip muffins are the perfect quick sweet treat! When enjoyed warm, with pockets of melted chocolate dotted throughout the soft banana sponge, these muffins are at their best. That’s not to say you can’t enjoy them in lunchboxes, as an after school snack or even a quick dessert!

If you have more ripe bananas that need using, these banana waffles, banana jam and banoffee pie are all easy and delicious recipes that are best made with over ripe bananas.

[feast_advanced_jump_to]

Why we love this recipe

  • This easy recipe for ripe bananas uses basic ingredients.
  • You can easily halve the recipe and bake small batch banana muffins (something I do if I have 1 ripe banana that needs using up.)
  • This recipe can be baked in a conventional oven or in the air fryer.
  • These easy banana muffins are freezer – friendly and are so useful for last minute lunchboxes or snacks.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Bananas – over ripe bananas are the best to use in these muffins as they are naturally sweeter – meaning a sweeter muffin – and help produce a moist muffin.
  • Plain flour – or all purpose flour
  • Butter – unsalted butter. As the butter is melted before adding to the muffin batter, you don’t need to remember to let it soften!
  • Eggs – large eggs that weight approx 60g each.
  • Sugar – White or granulated sugar.
  • Milk – whole or full fat milk provides more flavour, but you can use half fat or skimmed milk if you prefer.
  • Lemon juice – or use the same amount of white vinegar. This acid is mixed with the milk to create a homemade buttermilk, which gives the muffins a soft and tender texture.
  • Raising agents – baking powder and bicarbonate or soda (baking soda). Both help the muffin batter to rise during baking.
  • Vanilla extract – or vanilla essence or vanilla bean paste. It adds an extra sweetness and background flavour that works so well with both the banana and chocolate.
  • Chocolate – I prefer to use bar chocolate and roughly chop it, but use chocolate chips if you prefer. We have tested this recipe with milk chocolate, dark chocolate and white chocolate, and all types of chocolate go well in these muffins.
ingredients needed to make the muffin recipe weighed out and placed in to bowls.

How to make chocolate chip banana muffins from scratch

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Mix the lemon juice / vinegar with the milk in a small bowl or jug and set aside.
  2. In a large mixing bowl, sift in the flour, baking powder and bicarbonate of soda, and add the white sugar and salt.
pouring vinegar into milk to make homemade buttermilk.
sugar and flour in a mixing bowl.
  1. In another bowl mix cooled melted butter with vanilla, beaten eggs, mashed bananas and milk.
  2. Make a well in the centre of the dry ingredients and pour the wet ingredients in.
Mashed bananas mixed with eggs in a smaller mixing bowl.
Eggs and bananas and milk tipped into the dry ingredients.
  1. Add chopped chocolate / chocolate chips.
  2. Mix until just combined, taking care not to over mix – it’s OK to have a few small lumps of flour in the batter.
How the banana muffin batter looks - leaving a few lumps in is fine.
The banana muffin batter once the chocolate chunks are mixed in.
  1. Spoon into the lined muffin tin either with a spoon or ice cream scoop.
  2. Place into the preheated oven and bake until a skewer inserted into the middle of the muffin comes out clean.
Using an ice cream scoop to fill the paper cases with banana muffin batter.
The filled muffin cases in a tin ready to be baked in the oven.
  1. Leave in the tin for 5 minutes then move to a wire cooling rack and leave to cool completely.
some muffins on a cooling rack, others on a plate ready to eat.

FAQ

How to I ripen bananas quickly?

Place the bananas in a paper bag and keep checking them – they can ripen as quickly as over night. Don’t use a plastic bag as the bananas will give off moisture and a plastic bag will trap this moisture.

How ripe should bananas be for making banana muffins?

When using bananas in muffins, they should be ripe with some brown spots or streaks on them, and they should mash easily with a fork.

My recipe tips

  • Ripe brown bananas make the best banana muffins. Underripe bananas are less sweet, and won’t create a soft and moist muffin.
  • Don’t over mix the batter, this will result in a tough muffin. It doesn’t matter if there are a few small lumps of flour in the batter.
  • You can use 120ml of buttermilk instead of the milk and lemon juice / vinegar.
Budget Tip Box

You can use margarine instead of butter.
Use less chocolate, 80-100g (2-3.5 oz) chocolate.

side view of banana muffin on a white plate, bananas just visible in the background..

Make ahead/storage

These banana chocolate chunk muffins keep for up to 3 days stored in an airtight container at room temperature.

To freeze banana muffins: cool completely then wrap muffins well in foil before placing in a freezer zip lock bag or container. Freeze for up to 6 weeks. Unwrap the muffins to prevent them from going soggy and thaw in the fridge overnight.

Air fryer banana chocolate chip muffins

To make banana choc chip muffins in the air fryer, follow the steps to make the muffin batter. Instead of scooping the batter into paper cases, scoop into silicone muffin cases and cook in the air fryer at 180˚C / 356˚F for 11-12 minutes, until a skewer inserted into the middle of the muffin comes out clean.

Variations

  • If you aren’t a fan of chocolate, or find you don’t have enough in the cupboard you can use chopped nuts or dried fruit – use the same amount as the chocolate.
  • Caramilk – add the same weight of Caramilk chocolate, roughly chopped.
  • White chocolate chips – sub in the same weight of white chocolate chips.

Why not try…

You may also like these other family friendly baking ideas:

muffin broken in half to show all the chocolate chunks throughout the muffin.

Choc Chip Banana Muffins

Author: Robyn

These soft and fluffy choc chip banana muffins are a delicious recipe for using up ripe bananas. Taking just 10 minutes to prepare, you can bake them in the oven, or use the air fryer and have freshly baked muffins ready in under 25 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course baking
Cuisine International
Servings 12 muffins
Calories 249 kcal

Equipment

  • 1 12 hole muffin tin

Ingredients
  

  • 120ml (½ c) milk
  • 1 teaspoon lemon juice or white vinegar
  • 250g (1 ⅔ c) plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 110g (½ c) white sugar
  • pinch salt
  • 80g (⅓ c) butter, melted
  • 1 teaspoon vanilla essence or extract
  • 2 large eggs, beaten
  • 2 large ripe bananas, mashed
  • 120g chopped chocolate / chocolate chips

Instructions
 

  • Preheat the oven to 170˚C fan / 190˚C / 338˚F convection / 374˚F.
  • Melt the butter in the microwave or small pan and set aside to cool slightly.
  • Line a 12 hole muffin tin with paper cases.
  • Mix the lemon juice / vinegar with the milk in a small bowl or jug and set aside.
  • In a large mixing bowl, sift in the flour, baking powder and bicarbonate of soda, and add the white sugar and salt.
  • In another bowl mix the cooled melted butter with vanilla, beaten eggs, mashed bananas and milk.
  • Make a well in the centre of the dry ingredients and pour the wet ingredients in, together with the chopped chocolate / chocolate chips.
  • Mix until just combined, taking care not to over mix – it's OK to have a few small lumps of flour in the batter.
  • Spoon into the lined muffin tin either with a spoon or ice cream scoop and place into the preheated oven.
  • Bake for 20-25 minutes until a skewer inserted into the middle of the muffin comes out clean.
  • Leave in the tin for 5 minutes then move to a wire cooling rack and leave to cool completely.

Air Fryer Banana Muffins

  • If you need to preheat your air fryer, preheat it to 180˚C / 356˚F.
  • Mix the muffin batter as above, then spoon into silicone muffin cases.
  • Cook for 12 minutes, until a skewer inserted into the middle comes out clean.
  • Depending on the size of your air fryer, you may need to cook the muffins in two batches.

Notes

Bananas – over ripe bananas are the best to use in these muffins as they are naturally sweeter – meaning a sweeter muffin – and help produce a moist muffin.
Plain flour – or all purpose flour
Butter – unsalted butter. As the butter is melted before adding to the muffin batter, you don’t need to remember to let it soften!
Eggs – large eggs that weight approx 60g each.
Sugar – White or granulated sugar.
Milk – whole or full fat milk provides more flavour, but you can use half fat or skimmed milk if you prefer.
Lemon juice – or use the same amount of white vinegar. This acid is mixed with the milk to create a homemade buttermilk, which gives the muffins a soft and tender texture.
Raising agents – baking powder and bicarbonate or soda (baking soda). Both help the muffin batter to rise during baking.
Vanilla extract – or vanilla essence or vanilla bean paste. It adds an extra sweetness and background flavour that works so well with both the banana and chocolate.
Chocolate – I prefer to use bar chocolate and roughly chop it, but use chocolate chips if you prefer. We have tested this recipe with milk chocolate, dark chocolate and white chocolate, and all types of chocolate go well in these muffins.
Ripe brown bananas make the best banana muffins. Underripe bananas are less sweet, and won’t create a soft and moist muffin.
Don’t over mix the batter, this will result in a tough muffin. It doesn’t matter if there are a few small lumps of flour in the batter.
You can use 120ml of buttermilk instead of the milk and lemon juice / vinegar.

Nutrition

Calories: 249kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 47mgSodium: 176mgPotassium: 162mgFiber: 1gSugar: 18gVitamin A: 243IUVitamin C: 2mgCalcium: 70mgIron: 1mg
Keyword banana muffins

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Smarties Cookies

· Leave a Comment

These colourful Smarties cookies are a popular recipe with kids and adults alike! Melt in the mouth vanilla cookies are studded with chocolate chips and topped with smarties to create a bright and pretty cookie that is perfect for parties, bake sales and picnics.

a batch of Smarties cookies on white background, with a small plate of Smarties in the right hand bottom corner.

Smarties biscuits are pretty much guaranteed to put a smile on the face of my family – young and old. These fun cookies are made from a soft and tender vanilla cookie dough, slightly crumbly like shortbread, dotted with chocolate chunks and then topped with colourful Smarties.

[feast_advanced_jump_to]

Why we love this recipe

  • This easy recipe is made in one bowl and take just 10 minutes to prepare.
  • It is an eggless cookie recipe – like lemon biscuits and bourbon biscuits there are no eggs in these cookies.
  • Baking cookies with smarties is a guaranteed way to get the kids in the kitchen! From weighing the ingredients to counting out the Smarties – and tasting along the way – these are a fun baking project for rainy weekends or school holidays.
  • The soft tender vanilla cookie is like a cafe style cookie that is sold in many cafes throughout Australia.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Butter or margarine – I have made these cookies with butter and margarine and they both work, the only difference is the butter produces slightly crisper cookies than those made with margarine. I use unsalted butter, but if you want to use salted butter, leave out the pinch of salt. If using butter, make sure it is at room temperature.
  • Icing sugar / confectioners sugar – adding this superfine sugar helps give the cookies that tender texture.
  • Soft brown sugar – gives a slightly dense cookie (which is so tasty!) as well as providing a little moisture to stop the cookies from becoming too dry and sandy.
  • Plain flour – all purpose flour.
  • Vanilla essence – vanilla bean paste or vanilla extract.
  • Baking powder – used as a leavener to create a lighter texture.
  • Chocolate – milk chocolate, dark chocolate or white chocolate. I like to use bar chocolate and roughly chop it to create chocolate chunks but use chocolate chips if you prefer. Or use extra Smarties.
  • Smarties – or any other candy coated chocolate.
ingredients needed to make the cookies weighed out and placed in individual bowls.

How to make smartie cookies from scratch

Please scroll down to the recipe card at the end of the post for the full recipe.

  • In a large mixing bowl, beat the butter / margarine with the icing / confectioners sugar, soft brown sugar and vanilla until light and fluffy.
  • Add the flour, baking powder and salt and mix to a firm dough. This can take a little time.
The butter and sugars whisked together in a bowl.
flour stirred into the butter and sugar.
  • Mix in the chopped chocolate or chocolate chips.
  • Roll the dough into a 5cm / 2 inch diameter sausage in clingfilm / cling wrap and place in the fridge for 30 minutes.
chocolate chunks added to the cookie dough.
the cookie dough rolled into a sausage shape and being wrapped in cling film.
  • Slice the cookie dough into 1.5 cm / 0.5 inch thick slices and place on two baking tins lined with baking paper, leaving a little room in between to allow for the cookies to spread slightly.
  • Gently push 5-6 Smarties into the top of each of the cookies, taking care not to press too hard as this can crack the cookie dough.
the chilled cookie dough being cut into slices.
the sliced cookie dough on a lined baking tin topped with Smarties, ready to be baked.
  • Place in the preheated oven and bake until very lightly golden.
  • Leave on the trays for 5 minutes to cool slightly, then transfer to a wire rack to cool completely.
a batch of Smartie cookies on a tray with a small dish of Smarties in the top right.

FAQ

Why do you chill cookie dough before baking?

Chilling the dough in the fridge solidifies the fat, so when the cookies are placed in a hot oven to bake the fat takes longer to melt. This means your cookies are less likely to spread.

Do Smarties melt in the oven?

These cookies take a short time to cook so the Smarties don’t have a chance to melt. The chocolate does become soft but the sugar coating stays intact.

My recipe tips

  • If you are using butter (rather than margarine), make sure it is at room temperature  – this will make it easier to mix with the sugar.
  • Don’t over bake the cookies, they are like shortbread cookies in the fact that they don’t want much colour to them.
  • If you want to make Dotty cookies, then I recommend you use margarine rather than butter. This gives them a softer texture without that crispness that comes with butter. I actually developed them with Dotty cookies in mind so prefer using margarine in this particular recipe!
Budget Tip Box

Make ahead/storage

This Smarties cookie recipe will keep in an airtight container for up to 5 days. (They rarely stay around for that long without being eaten!)

To freeze the cookies: wrap well to avoid any strong smells like onion tainting the cookies. Freeze for up to 6 weeks.

Variations

You can top the cookies with mini Smarties, or use M&M’s or chocolate chips instead of Smarties. For Easter, decorate with Cadbury’s mini eggs.

Why not try…

You may also like these other fun baking recipes:

a stack of 3 cookies with another cookie on it's side.

Smarties Cookies

Author: Robyn

Melt in the mouth vanilla cookies are studded with chocolate chips and topped with Smarties to create a bright and pretty Smartie cookies that are perfect for parties, bake sales and picnics.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 55 minutes
Course baking
Cuisine International
Servings 18 cookies
Calories 228 kcal

Equipment

  • 2 baking trays / baking sheets

Ingredients
  

  • 220g (1 c) margarine or softened butter
  • 40g (⅓ c) icing sugar / confectioners sugar
  • 40g (½ c, packed) soft brown sugar
  • 1 teaspoon vanilla essence / vanilla extract
  • 375g (2½ c) plain flour
  • 1 teaspoon baking powder
  • pinch salt
  • 50g milk or dark chocolate, roughly chopped
  • 70g Smarties

Instructions
 

  • In a large mixing bowl, beat the butter / margarine with the icing / confectioners sugar, soft brown sugar and vanilla until light and fluffy.
  • Add the flour, baking powder and salt and mix to a firm dough. This can take a little time.
  • Add the chopped chocolate then roll into a 5cm / 2 inch diameter sausage in clingfilm / cling wrap and place in the fridge for 30 minutes.
  • Preheat the oven to 170˚C fan / 190˚C / 338˚F convection / 374˚F.
  • Line two baking sheets / baking tins with baking paper.
  • Slice the cookie dough into 1.5 cm / 0.5 inch thick slices and place on the tins leaving a little room inbetween to allow for the cookies to spread slightly.
  • Gently push 5-6 Smarties into the top of each of the cookies, taking care not to press too hard as this can cause the cookies to crack.
  • Place in the preheated oven and bake for 12-15 minutes until very lightly golden.
  • Leave on the trays for 5 minutes to cool slightly, then transfer to a wire rack to cool completely.

Video

Notes

Nutritional information calculated using butter.
Butter or margarine – I have baked these cookies with butter and margarine and they both work, the only difference is the butter produces slightly crisper cookies than those made with margarine. I use unsalted butter, but if you want to use salted butter, leave out the pinch of salt. If using butter, make sure it is at room temperature.
Icing sugar / confectioners sugar – adding this superfine sugar helps give the cookies that tender texture.
Soft brown sugar – gives a slightly dense cookie (which is so tasty!) as well as providing a little moisture to stop the cookies from becoming too dry and sandy.
Plain flour – all purpose flour.
Vanilla essence – vanilla bean paste or vanilla extract.
Baking powder – used as a leavener to create a lighter texture.
Chocolate – milk chocolate, dark chocolate or white chocolate. I like to use bar chocolate and roughly chop it to create chocolate chunks but use chocolate chips if you prefer. Or use extra Smarties.
Smarties – or any other candy coated chocolate.
If you are using butter (rather than margarine), make sure it is at room temperature  – this will make it easier to mix with the sugar.
Don’t over bake the cookies, they are like shortbread cookies in the fact that they don’t want much colour to them.
If you want to make Dotty cookies, then I recommend you use margarine rather than butter. This gives them a softer texture without that crispness that comes with butter. I actually developed them with Dotty cookies in mind so prefer using margarine in this particular recipe!

Nutrition

Calories: 228kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 107mgPotassium: 52mgFiber: 1gSugar: 10gVitamin A: 315IUVitamin C: 0.02mgCalcium: 30mgIron: 1mg
Keyword dotty cookies, eggless cookies, smartie cookies

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

How To Make Homemade Vegetable Stock

· Leave a Comment

This homemade vegetable stock recipe is so easy to make, and is a delicious and healthy alternative to bought stock. It is is cheaper too! Suitable for vegans, vegetarians and those on a gluten free diet, use homemade veg stock in your favourite soups and sauces.

a bowl of homemade vegetable stock with onions and herbs dotted around the sides

Homemade vegetable stock stock is not only an easy and healthy recipe, but it’s also one of my favourite recipes for using up vegetable scraps. Homemade stock (or broth if you prefer!) provides a delicious base for so many dishes, from soups to stews, risottos to pasta dishes like this one pot pasta. You can choose to soften the vegetables in a little oil to release their sweet flavour and provide a richer darker stock, good for recipes like this chicken tray bake. Or omit the step and let them simmer in water for a lighter stock which is more suitable for Asian dishes and clear soups such as miso noodle soup. Both methods are included below.

[feast_advanced_jump_to]

Why we love this recipe

  • Homemade stock is far healthier than most store bought stocks which can be full of salt and artificial flavourings.
  • Making stock is a fantastic way to use up any wilting vegetables sat in the fridge, or vegetable scraps, and saves throwing them away.
  • It is vegetarian, vegan and gluten free.
  • It is easy to make – no need to peel the onions, garlic or carrots. Stir the vegetables (if using that method), then once you have skimmed the scum off the surface you can leave it to simmer away for an hour.

Ingredients notes and substitutions

  • Onion – brown onion. You can use a red onion but be aware that it can give your stock a red tinge. Leave the skins on – they have great flavour!
  • Carrots – These budget vegetables are so good to use in stock. No need to peel them – just scrub to clean.
  • Celery – you can use just the leaves if you want, or leaves and stalks.
  • Oil – olive oil or a neutral oil.
  • Garlic – you can leave the papery skin on.
  • Spices – here I have stuck with the more traditional spices used: bay leaves and black peppercorns. Feel free to add what you like or have to hand; a few thyme or parsley stalks, or mix it up to suit the dishes you plan to make with this vegetable stock recipe.
ingredients needed to make the recipe weighed and measured and placed in individual bowls

How to make vegetable stock from scratch

  1. If making darker vegetable stock: Finely chop the onions, celery and carrot, leaving the skin on the onion and peel on the carrots.
  2. Fry the vegetables in the oil over a low heat until soft.
  3. For both dark and light vegetable stock: Add the water, bay leaf, peppercorns and oregano. Bring up to a boil skimming off any foam, then reduce to a simmer and cook, uncovered, for 1 hour.
  4. Sieve and leave to cool before storing in the fridge or freezing.
finished stock in a bowl, vegetables and herbs used to make it to the right

FAQ

What vegetables are best for vegetable stock?

Onion, celery and carrots are a great base for vegetable stock, then add your choice of tomatoes, mushrooms, fennel, leeks or garlic.

What should you not put in vegetable stock?

Avoid making vegetable stock with any vegetable that is a member of the brassica family, including broccoli, cauliflower and cabbage. They will give the stock a sulphurous smell and flavour. Zucchini / courgette can make the stock cloudy and beetroot will make it pink!

Can I over cook vegetable stock?

Yes, if you cook the recipe for longer than an hour the vegetables can turn very soft and mushy and this will make it harder to sieve without getting bits of vegetables in your stock.

My recipe tips

  • Watch the vegetables carefully and don’t fry them over too high a heat. If the vegetables catch on the bottom of the pan this can make the whole batch of stock taste bitter.
  • When you see the scum – the foam – spoon it off immediately. It can disappear as the stock boils and mixes back in to the stock. When the stock cools it won’t be clear. However, if you don’t skim off the scum don’t panic and throw the whole batch of stock away!!! It is still edible, I just wouldn’t recommend using it for a clear broth 🙂
  • Always use cold water. By bringing it to the boil with the vegetables, will help to remove any impurities.
  • Don’t boil rapidly – if you let the stock boil vigorously the vegetables will break down, making your stock cloudy.

Variations

Other vegetables to add to vegetable stock

  • Mushrooms or mushroom peelings
  • Leeks – leeks make a lovely stock, even on their own. If I am boiling leeks to make these ricotta rolls, I always reserve the water I cooked the leeks in to use in sauces like a chicken and leek pie or add flavour to soups. It freezes well too.
  • Tomatoes – especially useful for using up squishy tomatoes, as long as they aren’t mouldy. You can also add some tomato puree / tomato paste to the stock, added a couple of minutes towards the end of softening the vegetables.
  • Potato peelings – a few potato peelings can give the stock some body and a potato flavour, which is especially useful if you like making leek and potato soup.

Asian style stock:

Add a few slices of fresh ginger, chilli and lemon grass or add some miso paste and soy sauce instead of salt.

Zero waste vegetable stock:

I love to use my vegetable scraps to make a flavourful stock. Here are a few of my favourite vegetable scraps I use to make stock with:

  • Carrot peelings
  • Mushroom peelings and stems
  • Herbs stalks
  • Onion peelings (these are good for a darker stock, leave out if wanting a pale stock.)
  • Leek trimmings
  • Corn cobs

If you don’t often have lots of vegetable scraps at once, wash and dry them then freeze them in a large sealable bag and once the bag gets full you can make stock! Add from frozen, either to the oil or straight in to the water. No need to thaw them first.

Baby Vegetable Stock:

Making stock from scratch is especially useful when serving it for baby led weaning or toddlers. You can control exactly what goes in to it, and can omit the salt completely. Use it in blended soups like this roast pumpkin soup, carrot and pumpkin soup or carrot and lentil soup, or to add to pasta sauces such as this sweet potato sauce or baby pasta sauce.

Brown vs light vegetable stock

Slowly caramelising the vegetables in oil before adding water adds extra depth of flavour and colour to your stock. However you can simple omit this step and place your vegetables in cold water, bring to a boil and cook the same way. This will result in a lighter colour and clearer broth (you well get beads of oil with the first method.) The image below shows both – the top bowl is made without softening the vegetables first (light vegetable stock); the bottom bowl contains stock made with vegetables softened in oil before the water is added (dark vegetable stock).

two bowls of vegetable stock, one made with simmering vegetables in water, the other made by frying the vegetables in oil first to give a darker colour.

Recipes to make with homemade stock

Use the same amount of this homemade veggie stock as the recipe calls for, no need to dilute it.

  • Stock makes a great base for soup, but it is also useful for adding flavour to a sauce for dishes like shepherds pie, or using in stews and casseroles.
  • When making a white sauce for a chicken pie, I often use a little homemade stock instead of milk. It adds extra flavour, as well as making it a lighter sauce.
  • Use it when making a risotto, or cook couscous, pasta or rice in it to add extra flavour.

Make ahead / storage

Store cooled homemade stock in the fridge for up to 3-4 days or freeze for up to 3 months.

To freeze homemade vegetable stock: cool completely and then measure in cups or 100mls and place in a plastic bag. Lay the bag flat on it’s side to make it easier to defrost the stock. Labelling the stock with not only the contents and dates, but also the amount means you can grab just how much you need from the freezer. If you plan to freeze stock in glass jars, leave a little room – around 2.5 cm / 1 inch – to allow for it to expand in the freezer.

finished stock in a bowl ready to use

Recipes I love to make with homemade stock

Homemade Vegetable Stock

Author: Robyn

This simple recipe for vegetable stock is so much healthier, cheaper and tastier than bought stock! This easy recipe can help reduce food waste and you can even use vegetable scraps to make it!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course basics, Soups
Cuisine International
Servings 4 people
Calories 59 kcal

Equipment

  • 1 large saucepan

Ingredients
  

  • 1 tablespoon oil (optional – see notes below)
  • 1 brown onion
  • 2 carrots
  • 1 sticks celery
  • 2 garlic cloves
  • 1 bay leaf
  • 5 peppercorns
  • ½ teaspoon dried oregano
  • 1 teaspooon salt
  • 1 litre (4 ¼ c) cold water

Instructions
 

If sautéing the vegetables first:

  • Chop the onions, carrots and celery into cubes roughly the same size. Roughly chop or crush the garlic cloves.
  • Heat the oil in a large saucepan and sweat the vegetables in the oil for 10-12 minutes over a low heat with the lid on, stirring occasionally, until soft.

If not cooking the vegetables first:

  • Chop the onion, carrots and celery in half and place in a large saucepan.

For both stocks:

  • Add the bay leaf, peppercorns, dried oregano and salt, then pour in the cold water. Turn the heat up and bring to the boil.
  • As the stock comes to the boil you will see a white/brown foam appear on the top, called scum, skim this off using a large spoon and discard.
  • Turn the heat down and simmer without the lid on for 1 hour
  • Pass through a fine sieve and leave to cool to room temperature before placing in the fridge.
  • Store in the fridge for up to 3-4 days or freeze for up to 3 months.

Notes

Onion – brown onion. You can use a red onion but be aware that it can give your stock a red tinge. Leave the skins on – they have great flavour!
Carrots – These budget vegetables are so good to use in stock. No need to peel them – just scrub to clean.
Celery – you can use just the leaves if you want, or leaves and stalks. As a celery substitute you could use celery root / celariac, fennel.
Oil – olive oil or a neutral oil.
Garlic – you can leave the papery skin on.
Spices – here I have stuck with the more basic or traditional spices used, bay leaves and peppercorns. Feel free to add what you like or have to hand, a few thyme or parsley stalks, or mix it up to suit the dishes you plan to make with this vegetable stock recipe.
Watch the vegetables carefully and don’t fry them over too high a heat. If the vegetables catch on the bottom of the pan this can make the whole batch of stock taste bitter.
When you see the scum – the foam – spoon it off immediately. It can disappear as the stock boils and mixes back in to the stock. When the stock cools it won’t be clear. However, if you don’t skim off the scum don’t panic and throw the whole batch of stock away!!! It is still edible, I just wouldn’t recommend using it for a clear broth 🙂
Always use cold water. By bringing it to the boil with the vegetables, will help to remove any impurities.
Don’t boil rapidly – if you let the stock boil vigorously the vegetables will break down, making your stock cloudy.
Zero waste vegetable stock: I love to use my vegetable scraps to make a flavourful stock. Here are a few of my favourite vegetable scraps I use to make stock with:
  • Carrot peelings
  • Mushroom peelings and stems
  • Herbs stalks
  • Onion peelings (these are good for a darker stock, leave out if wanting a pale stock.)
  • Leek trimmings
  • Corn cobs
If you don’t often have lots of vegetable scraps at once, wash and dry them then freeze them in a large sealable bag and once the bag gets full you can make stock! Add from frozen, either to the oil or straight in to the water. No need to thaw them first.

Nutrition

Calories: 59kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 31mgPotassium: 175mgFiber: 2gSugar: 3gVitamin A: 5147IUVitamin C: 5mgCalcium: 28mgIron: 0.3mg
Keyword homemade stock, vegeatbel broth, vegetable stock

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Chicken Mayo Sandwich

· Leave a Comment

This simple chicken mayo sandwich is quick and easy to prepare, uses a handful of simple ingredients, and is one of the simplest sandwiches to make. However once you bite into the soft bread and creamy chicken filling, you will see why I think it is one of the best sandwiches!

chicken mayo sandwich cut into 2 and placed on a plate.

If you are looking for a simple chicken mayo sandwich recipe, then this is it! Leftover cooked chicken is mixed with mayonnaise and chopped chives and sandwiched between two slices of white bread.

A chicken mayonnaise sandwich is, in my opinion, the best recipe for leftover chicken. Whilst leftover chicken curry or leftover chicken pie are delicious dinners, a chicken sandwich can be assembled in minutes.

[feast_advanced_jump_to]

Why we love this recipe

  • Simple recipe – you can jazz this sandwich up a number of ways if you want to (see below for a few suggestions), but sometimes you just can’t beat a simple chicken sandwich!
  • It’s a sandwich that is love by young and old – make a batch of these sandwiches and serve at family gatherings, take on picnics, or just at home with a big bowl of soup.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Cooked chicken – leftover roast chicken, shredded rotisserie chicken, leftover poached chicken breast or baked chicken thighs – they all work in this sandwich!
  • Mayonnaise – use a good quality egg mayonnaise such as Hellman’s, it is a creamier mayo which has more flavour. You can also use Kewpie if you prefer.
  • Bread – soft white bread is a classic choice and I love to use it for a pure comfort food type of chicken sandwich, but wholegrain bread or even a baguette are all delicious. I would recommend against using sourdough, as I personally think this is an occasion for soft bread.
  • Dijon Mustard – this is optional, but the slight sharpness of it cuts through the mayonnaise. You can use wholegrain mustard if you prefer.
  • Chives – fresh chives add a mild onion flavour rather than using raw brown or red onion which can overpower the chicken sandwich filling. If you like raw onion, then feel free to use them, or add an extra flavour with some chopped sumac onions.
  • Rocket / Arugula – this peppery leaf adds a freshness to the chicken sandwich filling which I personally love, but you can use lettuce instead or leave out altogether.
ingredients needed to make the sandwich measured out and placed in individual bowls.

How to make this chicken sandwich recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Shred or chop the leftover cooked chicken into small pieces.
  2. Place the chicken in a bowl and add the mayonnaise, dijon mustard, chopped chives and mix together. Season with salt and black pepper to taste.
  3. Butter the slices of bread.
  4. Take one slice of bread, place a few leaves of rocket / arugula or lettuce, if using, and top with half the chicken. Top with another slice of bread.
  5. Repeat with the rest of the bread, rocket / arugula or lettuce and chicken.
close up of stacked chicken mayonnaise sandwich.

FAQ

How long will leftover chicken keep in the fridge?

Cooked chicken should keep in the fridge for up to 3 days.

What else can I put in a chicken mayo sandwich?

Sliced avocado, cucumber and tomato are delicious in chicken sandwiches, as are cold roasted vegetables.

My recipe tips

  • Use a good quality egg mayonnaise. This sandwich has a few ingredients, and so the mayonnaise flavour stands out. An egg mayonnaise is creamier and richer than other mayonnaises.
  • The amount of seasoning is left to you as it depends on how heavily seasoned the chicken was when it was cooked.
  • If you are planning on making this sandwich to take to work or on a picnic, it is worth buttering the bread to act as a barrier and prevent soggy bread, otherwise I often don’t bother buttering the bread.

Serving Ideas

Make ahead / storage

  • These chicken sandwiches are best eaten on the day they are made, but you can make them up to a day in advance and store them in an airtight container in the fridge.
  • You can make the filling up to 3 days aged and store in the fridge, although keep in mind if you are using leftover chicken you should use it up within 3 days of it being cooked.

Variations

Spicy chicken sandwich: if you want to add a little spice to your chicken mayo filling, ½ – 1 teaspoon of sweet chilli sauce or ¼ teaspoon of Sriracha stirred through the mayonnaise gives a nice kick, or add a few homemade pickled chillies.

Curried chicken sandwich: leave out the chives and mustard and add a teaspoon of mild curry powder or make coronation chicken sandwiches. You can make chicken naan sandwiches using naan bread instead of sliced bread.

Pesto chicken sandwich: add 1-2 teaspoons of your favourite pesto, homemade cashew pesto, or dill pesto.

Yogurt: if you want a lighter chicken sandwich, swap half the mayo for Greek yogurt.

Why not try…

You may also like these other family friendly lunch ideas:

chicken sandwich on a plate served with potato crisps.

Chicken Mayo Sandwich

Author: Robyn

This simple chicken mayo sandwich is quick and easy to prepare, uses a handful of simple ingredients, and is one of the most simplest of sandwiches to make.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, lunchbox
Cuisine International
Servings 2 sandwiches
Calories 304 kcal

Ingredients
  

  • 4 slices bread
  • butter, to taste
  • 120g (4¼ oz) leftover cooked chicken
  • 3 tablespoons mayonnaise
  • ⅓ teaspoon dijon mustard
  • 2 teaspoons chopped chives
  • salt and pepper, to taste – see notes below
  • rocket / arugula or lettuce, optional

Instructions
 

  • Shred or chop the leftover cooked chicken into small pieces.
  • Place the chicken in a bowl and add the mayonnaise, dijon mustard, chives and mix together. Season with salt and pepper to taste.
  • Butter the slices of bread. (Sometimes I don't bother buttering the bread, this is up to you.)
  • Take one slice of bread, place a few leaves of rocket / arugula or lettuce, if using, and top with half the chicken. Top with another slice of bread.
  • Repeat with the rest of the bread, rocket / arugula or lettuce and chicken.
  • These sandwiches are best straight away.

Notes

Nutritional information is calculated without butter.
The amount of salt your chicken mayo filling needs depends on whether you are using roasted chicken, or how heavily salted it was seasoned originally.
Cooked chicken – leftover roast chicken, shredded rotisserie chicken, leftover poached chicken breast or baked chicken thighs – they all work in this sandwich!
Mayonnaise – use a good quality egg mayonnaise such as Hellman’s, it is a creamier mayo which has more flavour. You can also use Kewpie if you prefer.
Bread – soft white bread is a classic choice and I love to use it for a pure comfort food type of chicken sandwich, but wholegrain bread or even a baguette are all delicious. I would recommend against using sourdough, as I personally think this is an occasion for soft bread.
Dijon Mustard – this is optional, but the slight sharpness of it cuts through the mayonnaise. You can use wholegrain mustard if you prefer.
Chives – fresh chives add a mild onion flavour rather than using raw brown or red onion which can overpower the chicken sandwich filling. If you like raw onion, then feel free to use them, or add an extra flavour with some chopped sumac onions.
Rocket / Arugula – this peppery leaf adds a freshness to the chicken sandwich filling which I personally love, but you can use lettuce instead or leave out altogether.
If you are planning on making this sandwich to take to work or on a picnic, it is worth buttering the bread to act as a barrier and prevent soggy bread, otherwise I often don’t bother buttering the bread.

Nutrition

Calories: 304kcalCarbohydrates: 29gProtein: 21gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 48mgSodium: 493mgPotassium: 227mgFiber: 2gSugar: 4gVitamin A: 85IUVitamin C: 1mgCalcium: 80mgIron: 3mg
Keyword chicken sandwich, chicken sandwich filling, leftover chicken, leftover chicken recipe

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Substitutes for Star Anise

· Leave a Comment

Star anise is a fragrant aniseed spice that can be used in both sweet and savoury recipes. It’s unique pungent flavour is pretty hard to replicate; but if you have realised you don’t have it, can’t find it, don’t like it, or just need an alternative for star anise, read on for the best star anise substitutes.

star anise pods on a metal plate
[feast_advanced_jump_to]

What is Star anise?

Used in savoury and sweet cooking, the star anise pod (which is shaped like a star, hence its name) comes from the Chinese star anise plant (Illicium verum). Picked unripe and left to ripen in the sun, star anises distinctive anise flavour comes from anethol and tastes warm and sweet, and a little bit spicy with hints of black liqourice.

Countries Used

Chinese, Vietnamese (in pho), Indian (in biryanis) and Middle Eastern cooking. In Western cultures, it’s used in Sambuca, pastis, ouzo and for baking.

Best alternative to star anise: Whole or ground star anise

Whilst whole star anise pods are added to soups, stews and braised dishes, and marinades to infuse flavour before being removed at the end of cooking, ground star anise is used similarly to other ground spices.

Ratio: for 1 whole star anise, substitute ½ teaspoon ground star anise, and vice versa.

Best for: all recipes. However if you are using ground instead of whole star anise in drinks, strain the drinks; and if using whole star anise instead of ground remember to remove from the dish before serving.

Substitute 2: Chinese five-spice powder

Star anise is one of the main ingredients used in Chinese five spice, and the ingredient you are likely to taste above all other spices. For this reason, Chinese five spice is one of the best star anise substitutes.

Ratio: For each whole star anise / ½ teaspoon ground star anise, use ½ teaspoon Chinese five-spice powder.

Best for: Chinese five-spice powder is one of the best alternatives to star anise, especially in savoury recipes and those with fatty meats such as pork and duck.

Substitute 3: Fennel seeds

Not as strong in flavour as star anise, fennel seeds are less sweet, but they can still work in dishes as an alternative to star anise.

Ratio: For 1 whole star anise, use ¼ teaspoon fennel seeds.

Best for: fennel seeds will work in most dishes, but pork dishes in particular.

Substitute 4: Anise seeds / aniseeds

Star anise and anise often get confused with one another, however the two spices are unrelated – the Anise is a member of the parsley family. Closest in sweet liqourice flavour to star anise.

Ratio: For 1 whole star anise, use ½ teaspoon of anise seeds

Best for: Cookies and biscuits.

Substitute 5: Ground cloves and Cinnamon

Using equal amounts of ground cloves and cinnamon to make a substitute for star anise.

Ratio: ½ teaspoon each of ground cloves plus ½ teaspoon cinnamon per ½ teaspoon of ground star anise or per whole star anise.

Best for: Meat dishes including stews and casseroles, or baking recipes like gingerbreads.

whole star anise seed pods on a metal plate, a couple of seed pods to the right of the plate

FAQ

Can I substitute star anise for anise seed?

You can substitute star anise for anise seed, although keep in mind they aren’t the same thing. Use ½ teaspoon of anise seeds for every whole star anise.

What part of star anise do you use?

You can use the whole of the star anise pod, including the seeds, to flavour a dish but remove before serving.

Can you eat star anise pods?

No. Star anise pods are hard and tough. You can add them to soups and stews for flavour, but remove the pods before serving to prevent them from becoming a choking hazard or breaking a tooth.

Star anise substitutes in particular dishes

The best substitute for star anise in pho

Use ½ a teaspoon of ground star anise or ½ teaspoon of Chinese five spice for every whole star anise required in the pho recipe.

The best substitute for star anise in mulled wine

You can use ground star anise in mulled wine and other drinks such as mulled cider, however make sure that you strain it before drinking.

close up image of the whole pods

More ingredient substitutes

Greek Lamb Wraps (Leftover lamb Recipe)

· Leave a Comment

Leftover lamb is heated with Greek spices then served with creamy tzatziki and a refreshing tomato salad in these delicious Greek lamb wraps. On the table in under 20 minutes these wraps make a simple family dinner or lunch.

Pita bread on board topped with cooked lamb, tomato salad and tzatziki ready to roll up and make Greek lamb wrap

Whether we’ve had roast lamb or slow cooker lamb, using up lamb leftovers is a favourite way to keep costs down. From leftover lamb shepherd’s pie to Greek lamb pastitsio, or super quick crispy lamb wraps, you can transform leftovers into so many different dinners!

[feast_advanced_jump_to]

Why we love this recipe

  • It is an easy leftover lamb recipe – ready in 20 minutes, these wraps are perfect for busy weeknight dinners. You can even prep the tomato salad and tzatziki the day before, meaning all you have to do it heat the lamb, and the wraps and serve.
  • Family friendly – both kids and adults love these wraps. Assembling them at the table is a fun way of serving dinner, and everyone can get to choose exactly what they want in their wrap, great for picky eaters especially.
  • You can also add leftover roast potatoes to your wrap – fry them up until crisp and add to the wrap.

Ingredient notes and substitutions

  • Leftover lamb – these lamb wraps can be made with leftover roast lamb or slow cooker lamb; lamb leg or lamb shoulder, or the meat from leftover lamb shanks.
  • Pitta bread – or use your favourite flatbread or wraps.
  • Onion – I like to use a red onion as it is milder and sweeter than brown onion in the salad. Only a third of the onion is used and the rest goes in with the lamb. If you don’t have red onion, use a small brown onion in with the lamb and a finely chopped spring onion in with the salad, or leave out of the salad altogether.
  • Tomatoes – fresh tomatoes, quartered cherry tomatoes or larger cubed tomatoes both work in the salad.
  • Red wine vinegar – or use sherry vinegar or apple cider vinegar.
  • Spices – ground cumin and ground cinnamon
  • Cucumber – one Lebanese cucumber or ½ an English cucumber.
  • Greek yogurt – plain Greek yogurt or plain yogurt.
  • Olive oil
  • Fresh mint – if you don’t have mint you can substitute with fresh dill or parsley, dried mint, or leave it out altogether.
  • Lemon juice – use white wine vinegar if you don’t have fresh lemon juice.
  • Garlic powder – I prefer to use garlic powder rather than fresh garlic in my tzatziki sauce, but you can use half a clove of crushed fresh garlic if you prefer.
ingredients needed to make wraps with leftover lamb measured out and placed in individual bowls.

How to make wraps with leftover lamb

  1. Make the tomato salad: Chop ⅓ off the red onion and finely chop, leaving the rest of the onion for the lamb.
  2. Mix the onion with the diced tomatoes, red wine vinegar and salt. Leave to one side.
one third of a red onion being chopped for the salad, the rest of the onion placed to one side for hte lamb.
cubed tomatoes, red onion and dressing in a bowl to make tomato salad.
  1. Roughly chop the rest of the onion and cook in the olive oil over a medium heat for 3 minutes, until starting to soften. Add the crushed garlic and cook before adding the cooked lamb, ground cumin and cinnamon and heat over a medium heat, stirring occasionally until heated through – this should take around 7-10 minutes.
  2. Whilst the lamb is cooking, make the tzatziki: Grate the cucumber and place in kitchen towel then squeeze as much of the liquid out of the cucumber as possible.
Shredded leftover lamb added to cooked red onion and garlic in a frying pan.
hands squeezing the water out of cucumber into a white bowl.
  1. Put the grated cucumber into a bowl and stir in the Greek yogurt, olive oil, chopped mint, red wine vinegar or lemon juice, garlic powder and salt.
  2. When the lamb is heated through take off the heat and assemble the wraps.
The drained cucumber, yogurt and herbs in a bowl to make tzatziki
the cooked lamb in the frying pan ready to spoon into the wraps.
  1. Warm the pitta bread. Take ¼ of the lamb and place in the middle of the wrap, spoon ¼ of the tomato salad and ¼ tzatziki and then roll up.
close up of pita bread topped with leftover Greek lamb, tomato salad and tzatiki.

FAQ

Do I have to make Lamb wraps with pitta bread?

No you don’t! You can use flour tortillas, wheat wraps any your favourite flatbread. You can wrap in lettuce leaves for a low carb option too!

How long can you keep leftover roast lamb?

You can store leftover lamb in the fridge for up to 3 days, or freeze it for up to 2 months.

My recipe tips

  • Make the tomato salad first, so that the flavours have time to develop.
  • If you have leftover fat from the lamb, you can use this to cook the onions and then the lamb instead of olive oil.
  • Some pitta breads and flatbreads roll up better than others. As you will see from the images, this particular make cracked as soon as I rolled them, despite warming them. If this happens to you, you can always cut them into pieces, drizzle with oil and bake, grill or air fry until golden. Then spoon the cooked lamb, tomatoes and tzatziki over and serve as lamb nachos.
wrap being assembled on a wooden board with bowls of tomato salad, lamb and tzatziki to the sides.

Serving Ideas

angled view of pitta bread filled with leftover lamb, tzatziki and leftover fried potatoes.

Make ahead/storage

As the recipe already uses reheated leftovers I do not recommend making these wraps ahead of time or freezing them. However you can prepare the tomato salad and tzatziki the day before, store in the fridge and bring them to room temperature before serving.

Variations

Lamb wraps with feta – crumble a little feta over the lamb before folding up the wrap.

Garlic yogurt sauce – if you don’t want to add tzatziki to your lamb wrap, they are delicious with this Turkish yogurt sauce.

If you don’t want to make the tomato salad, but want to sprinkle over some onions, these sumac onions are delicious with the lamb!

Add your favourite vegetables to the wrap: sliced cucumber, bell pepper / capsicum, some lettuce, even a few slices of avocado!

Why not try…

You may also like these other easy family friendly recipes using leftovers:

rolled wrap cut in half to show the filling.

Greek Leftover Lamb Wraps

Author: Robyn

These simple Greek lamb wraps with tzatziki and tomato are a quick and easy recipe for leftover lamb and make the perfect family dinner.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes