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Oat Biscuits
AU$0.11 | £0.04 per serve

· 2 Comments

Oat biscuits are a classic bake, always a popular biscuit in the biscuit tin, and for good reason. Made with store cupboard ingredients, this easy egg free biscuit recipe is loved by young and old. Delicious with a cup of tea or glass of milk, these are biscuits that are made for dunking!

oat biscuits piled on white plate
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Why we love this biscuit recipe

  • I have been making this recipe for years as these easy oat biscuits are quick to make, last for ages in the tin, and can be frozen too.
  • Oats are a delicious and budget friendly ingredient, and make the best cookies / biscuits, from flapjacks or oaty biscuits.
  • These east oat biscuits are a biscuit that I love to make as they are a simple biscuit recipe that takes just minutes to prepare and is a melt and mix recipe.
  • They travel well, so are great biscuits for taking on a picnic, packing in a lunchbox or grabbing for an after school snack on the way to sport lessons.

Ingredients notes and substitutions

  • Oats – rolled oats or porridge oats.
  • Flour – I use wholemeal flour as I like the slight nuttiness it adds to the biscuits which reminds me of a Hobnob. You can use white flour if you prefer.
  • Sugar – White sugar and soft brown sugar provides a crispness but also a slight chew.
  • Golden syrup – this light inverted sugar syrup is a pretty common ingredient in many British cakes and bakes, the most popular brand being Tate and Lyle. You can get CSR golden syrup in Australia, or use supermarket own brand of syrup.
  • Butter – you can use margarine if you prefer.
  • Bicarbonate of soda – aka baking soda. Helps create a light cookie.
  • Baking powder – adds extra lift to create light cookies, and also creates a soft oat cookie with a slight chew.
ingredients needed to make the recipe weighed out and placed in individual bowls.

How to make this oat biscuit recipe

For full recipe and ingredient quantities, please scroll down to recipe card at end of post.

  1. Mix the flour, oats, baking powder and salt together in a medium sized mixing bowl.
  2. In a small saucepan, melt the butter/margarine, soft brown sugar, white sugar and golden syrup over a medium heat until the sugar is dissolved, stirring occasionally to help the sugar dissolve. Don’t let it boil (although if it starts to boil, don’t worry).
oats and flour in Pyrex mixing bowl
butter, brown sugar, white sugar and golden syrup in a saucepan.
  1. Take the butter and sugar mixture off the heat and add the bicarbonate of soda then stir, as you stir it should fizz up and look like the picture on the left below.
  2. Pour the wet ingredients over the dry ingredients and stir to combine.
The melted butter and sugars in the pan once the bicarbonate of soda is added.
The wet ingredients added to the dry ingredients.
  1. Leave to cool slightly for a couple of minutes – the biscuit dough will thicken as it cools and therefore be easier to roll into balls.
  2. Take spoonfuls of the mixture and roll into a ball between your hands, around the size of a walnut or golf ball.
The consistency of the biscuit dough once mixed.
A hand shaping a ball of dough into a ball.
  1. Place the biscuit dough balls on 2 baking sheets lined with baking paper, leaving a gap of 2-3 cm / 0.75 – 1.2 inches between them.
  2. Flatten the balls gently with a fork. Towards the last balls the fork will begin to stick slightly, you can gently pull it off, or if it is sticking too much and breaking the biscuit dough, give the fork a quick rinse under the tap and dry before using it again.
two balls of dough on lined tin.
  1. Place in the preheated oven and bake for 10-12 minutes until the biscuits are light golden. Leave on the tin for a couple of minutes then move to a wire rack to cool completely.
A wire cooling rack topped with freshly baked oat cookies.

FAQ

Can you freeze oat biscuits?

Yes you can. Cool the biscuits completely, then wrap well in baking paper / baking parchment and place in a plastic container with a lid or a sealable plastic bag. Freeze for up to 2 months.

Can I use self raising flour instead of plain flour to make oaty biscuits?

Yes you can use self raising flour: use 125g of self raising flour and leave out the baking powder.

My recipe tips

  • On the day they are baked the oat biscuits are crunchy, but over the next days they soften slightly. Whilst still firm, they will not have quite that crispy crunch.
  • Don’t use too much bicarbonate of soda as too much will cause the biscuits to have a bitter taste.
  • Wait a few minutes after they have come out of the oven before you move them to a cooling rack as they are quite delicate when warm.
close up of biscuits on plate, with some on wire cooling rack just visible behind.

Variations

  • Chocolate – drizzle 80g (2.5 oz) of melted milk chocolate or dark chocolate over the cooled biscuits. You could also use a combination of the two.
  • Raisins or sultanas – add 80 g (½ c) of raisins or sultanas to the dough – stir in to the dry ingredients.
  • Cinnamon – stir in ½ a teaspoon of ground cinnamon in with the flour.

Storage

  • Room temperature: Store the biscuits in an airtight container/tin for up to 5 days.
  • Freeze: Cool the biscuits completely, then wrap well in baking paper or baking paper, and place in a sealable plastic bag or container with a lid to help prevent freezer burn. If you wrap them individually in baking paper then you can easily take out as many as you need at a time.

More easy biscuit recipes

close up of half eaten oaty biscuit on plate to show the crumbly texture.

Oat Biscuits

Author: Robyn

Oat biscuits are a classic and popular biscuit in the biscuit tin, and for good reason. Made with store cupboard ingredients, this easy egg free biscuit recipe is loved by young and old.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Course baking, biscuits, Snack, Snacks | Lunchbox
Cuisine British
Servings 18 biscuits
Calories 124 kcal

Equipment

  • 2 baking trays / baking sheets

Ingredients
  

  • 125g (½ c + ⅓ c) Plain wholemeal flour ($0.25 / £0.08)
  • 1 teaspoon baking powder ($0.10 / £0.03)
  • 120g (1 ½ c) Porridge oats / rolled oats ($0.23 / £0.16)
  • ½ teaspoon salt ($0.01 / £0.01)
  • 125g (½ c) Butter/Margarine ($0.70 / £0.08)
  • 40 g Soft Brown Sugar ($0.14 / £0.07)
  • 40 g Granulated Sugar ($0.05 / £0.03)
  • 2 tablespoons Golden Syrup ($0.41 / £0.13)
  • ½ teaspoon Bicarbonate of Soda ($0.02 / £0.01)

Instructions
 

  • Preheat the oven to 160˚C fan / 180˚C /320˚F convection / 356˚F.
  • Line two baking trays with baking paper.
  • Mix the flour, oats, baking powder and salt together in a medium mixing bowl.
  • In a small saucepan, melt the butter/margarine, soft brown sugar, white sugar and golden syrup over a medium heat until the sugar is dissolved and the butter has melted, stirring occasionally.
  • Take off the heat and add the bicarbonate of soda and stir. It should almost 'fizz' when you mix it into the liquid.
  • Pour the wet ingredients over the dry ingredients and stir to combine. Leave to cool slightly for a couple of minutes to thicken and make it easier to roll in to balls.
  • Place walnut / gold ball sized spoonfuls of the mixture on to the lined baking sheets, leaving a gap of 2-3 cm / 0.75 – 1.2 inches between them to allow the biscuits to spread slightly.
  • Gently flatten each ball slightly with a fork.
  • Place in the preheated oven for 10-12 minutes and bake until golden.
  • Leave on trays for a couple of minutes then transfer to a wire rack to cool completely.
  • Store in an airtight container, or cool and then freeze for up to 2 months.

Notes

Estimated costs: Australia $1.91. Per biscuit = $0.11
UK £0.60. Per serve = £0.04
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 🙂 
Oats – rolled oats or porridge oats.
Flour – I use wholemeal flour as I like the slight nuttiness it adds to the biscuits which reminds me of a Hobnob. You can use white flour if you prefer.
Sugar – White sugar and soft brown sugar provides a crispness but also a slight chew.
Golden syrup – this light inverted sugar syrup is a pretty common ingredient in many British cakes and bakes, the most popular brand being Tate and Lyle. You can get CSR golden syrup in Australia, or use supermarket own brand of syrup.
Butter – you can use margarine if you prefer.
Bicarbonate of soda – aka baking soda. Helps create a light cookie.
Baking powder – adds extra lift to create light cookies, and also creates a soft oat cookie with a slight chew.
 

Nutrition

Calories: 124kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 153mgPotassium: 55mgFiber: 1gSugar: 6gVitamin A: 249IUVitamin C: 0.01mgCalcium: 23mgIron: 1mg
Keyword easy baking, egg free baking, oat biscuits, oat recipe

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I’d love to see your creation!

Or just leave a comment below!

Swiss Bircher Muesli Recipe

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Made from wholesome oats, apple, yogurt, sultanas and almonds, this simple bircher muesli recipe can easily be made the night before, making it a perfect healthy breakfast for busy mornings that kids love too.

bowl of bircher muesli topped with yogurt and apple
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What is Bircher Muesli

Developed by a Swiss physician, Maximilian Bircher-Benner, for his patients to encourage them to eat more fruit, apple bircher is still a very popular healthy breakfast. It is the Swiss version of what many know as overnight oats. Soaking the oats overnight helps them to soften and therefore become easier to eat. My recipe is very similar to the traditional Swiss recipe, as it uses more fruit (grated apple) and less oats. For a nut free berry version, try this raspberry bircher muesli.

Why we love this recipe

  • This traditional overnight oats recipe is quick and easy to prepare and is no-cook too – just mix and place in fridge overnight.
  • Adaptable recipe – make the oatmeal thick or runny, easily adapt it to be vegan or gluten free (see notes below for how to do this).
  • It is a sugar free muesli – this overnight muesli is sweetened with apple and dried fruit, meaning there is no need for any added sugar.
  • Top with your favourite toppings – extra nuts, dried fruit, berry compote, even a spoonful of peanut butter or almond butter.
  • Portable – you can make it in a container or jar and take it to work or for breakfast on the run.

Ingredients Notes and Substitutions

  • Oats – rolled oats are great in this healthy bircher. I like the chewy texture they provide, although I also use quick oats, especially when serving these bircher oats to my toddler son as he prefers the softer texture.
  • Milk – full fat cows milk is best for creamy oats, but you can use half fat milk or dairy free options such as almond milk or oat milk for a vegan bircher.
  • Yogurt – no added sugar full fat Greek yogurt makes this muesli creamy, thick and delicious!
  • Apple – I like to use Pink Lady apples, Gala, or Braeburn apples, but you can use your favourite sweet eating apple.
  • Dried fruit – sultanas or raisins are delicious in this overnight muesli. You could add in dried apricots or a few dried cranberries too!
  • Nuts – I love skin on almonds, but you can use blanched almonds, walnuts or hazelnuts – they would all go well! If you want a nut free muesli you could use sunflower or pumpkin seeds, or mix in a few chia seeds (you will need to add more liquid when adding chia seeds.)
ingredients measured and weighed and arrange on individual plates and in bowls

How to make this recipe

  1. Place the oats, grated apple, roughly chopped almonds, sultanas, Greek yogurt, cinnamon and water or milk in a bowl.
  2. Mix well to combine and enjoy straight away or cover and leave in the fridge overnight. Add a splash more yogurt/water before serving if too thick.
collage of two process shots showing how to make the overnight muesli

FAQ

What is the difference between bircher muesli and regular muesli?

Bircher contains fresh fruit, whereas dry muesli contains dry fruit. Regular muesli is meant to be eaten straight after adding milk, whereas bircher is meant to be left overnight so the oats can soften.

How long can I keep bircher oats in the fridge?

About 3 days – they are best eaten during the first 2 days though, as they will be soft but not too soft.

Bircher muesli vs Overnight Oats

Traditional bircher muesli is light on the oat ratio compared to added fruit (grated apple) whereas overnight oats are predominately oats mixed with many other ingredients that can range from peanut butter, chia seeds, chocolate, vanilla, banana etc. Swiss style overnight oats are lighter and more refreshing than overnight oats tend to be.

My Tips for Success

  • Like the original bircher recipe, I like to include more apple than oats – but feel free to mix it up to suit your tastes! If you add more oats then add a little more milk/water and yogurt.
  • Rolled oats are generally the best oats to use for bircher, however my toddler son prefers the less chewy quick cook oats.
  • You don’t have to soak the muesli overnight. If you forget to make it the night before, make it with slightly less liquid and let it sit for 15-20 minutes before you eat it.
  • I like to add coarsely grated apple for texture, but you can finely grate the apple or roughly chop it if you like.
  • If you prefer a thick texture to your müsli: use slightly less liquid.
  • This is a bircher muesli recipe for one – you can easily scale up the quantities to serve more.

Variations

  • Toddler oats: I use quick cook oats that are softer and easier to eat, and omit the nuts.
  • Vegan bircher: swap the yogurt and milk for almond of coconut milk and yogurt.
  • Gluten free bircher muesli: make sure your oats are gluten free.
  • Sweet overnight muesli: add a teaspoon of honey or maple syrup to sweeten your oats, or add a tablespoon of apple juice or orange juice instead of the water/milk which will provide an extra bit of sweetness.
close up of bircher muesli in white bowl drizzled with honey and topped with apple chunks and Greek yogurt

More Easy Healthy Breakfast Recipes:

Easy Bircher Muesli

Author: Robyn

Made from wholesome oats, apple, yogurt, sultanas and almonds, this simple bircher muesli recipe can easily be made the night before, making it a perfect healthy breakfast for busy mornings that kids love too.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Course Breakfast, Breakfast | Brunch
Cuisine modern european
Servings 1 person
Calories 269 kcal

Ingredients
  

  • 3 tablespoons rolled or quick cook oats
  • 2 tablespoon water/milk
  • 3 tablespoons plain Greek yogurt
  • Pinch mixed spice or ground cinnamon
  • 1 apple grated (skin left on)
  • ½ tablespoon sultanas
  • 1 tablespoon almonds roughly chopped

Instructions
 

  • In a bowl, mix the oats with the water/milk, yogurt and mixed spice.
  • Stir through the grated apple, sultanas and almonds then cover and place in fridge.
  • When ready to serve, top with an extra spoonful of yogurt and extra fruit, such as blueberries or strawberries. Or leave as is.

Notes

Nutritional info is based on using water rather than milk.
Like the original bircher recipe, I like to include more apple than oats – but feel free to mix it up to suit your tastes! If you add more oats then add a little more milk/water and yogurt.
Rolled oats are generally the best oats to use for bircher, however my toddler son prefers the less chewy quick cook oats.
You don’t have to soak the muesli overnight. If you forget to make it the night before, make it with slightly less liquid and let it sit for 15-20 minutes before you eat it.
I like to add coarsely grated apple for texture, but you can finely grate the apple or roughly chop it if you like.
If you prefer a thick texture to your müsli: use slightly less liquid.
This is a bircher muesli recipe for one – you can easily scale up the quantities to serve more people.
Toddler oats: I use quick cook oats that are softer and easier to eat, and omit the nuts.
Vegan bircher: swap the yogurt and milk for almond of coconut milk and yogurt.
Gluten free bircher muesli: make sure your oats are gluten free.
Sweet overnight muesli: add a teaspoon of honey or maple syrup to sweeten your oats, or add a tablespoon of apple juice or orange juice instead of the water/milk which will provide an extra bit of sweetness.

Nutrition

Calories: 269kcalCarbohydrates: 47gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 21mgPotassium: 452mgFiber: 8gSugar: 26gVitamin A: 100IUVitamin C: 9mgCalcium: 101mgIron: 2mg
Keyword bircher muesli recipe, breakfast oats, overnight oats, Swiss muesli

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Torrijas – Spanish Style French Toast

· 8 Comments

Spanish Torrijas is a simple recipe for stale bread. Soaked in orange and cinnamon spiced milk before being coated in beaten egg and fried in olive oil until crispy, the French toast is then coated in cinnamon sugar to create a delicious eggy bread with creamy centres and crusty edges. It can be enjoyed warm or cold, for breakfast or dessert.

plate of Spanish torrijas with extra cinnamon sugar to serve
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What is Torrijas?

Torrijas (pronounced toh-ree-has) is a Spanish style French toast that is flavoured with spices, sometimes wine or sherry, and often drizzled with honey. Similar to the French Pan Perdu or the British Bread and Butter pudding, it is traditionally enjoyed during Holy Week or Samana Santa. Recipes for this Spanish Easter dish have been passed down from generation to generation and there are many different ways of preparing them, and using different ingredients. There are many regional variations of the dish too. Some torrijas are made with wine, others – like this recipe for torrijas – are made without alcohol and known as ‘Torrijas de Leche‘ – torrijas made with milk.

We why love this recipe

  • Delicious recipe for leftover bread or stale baguette, especially if you have more bread than is needed to make bread crust croutons.
  • The dish can be served warm or cold, for breakfast or dessert.
  • The recipes uses simple store cupboard ingredients (which is one of the reasons I love cooking these traditional Spanish recipes, they’re not fussy or complicated).
  • I’ve reduced the amount of sugar in this recipe for torrijas so my toddler could enjoy it. Many recipes you will see include sugar in the milk, but I really don’t think you need it as you either coat in cinnamon sugar or drizzle with honey before serving (or do both!).

Ingredients notes and substitutions

  • Bread – pretty much any STALE bread, apart from thin ready sliced bread as this can go slimy. The freshness and crustiness will alter how long you need to let it soak in the flavoured milk. I find the best breads to be country style bread or crusty baguettes.
  • Milk – full fat milk is best for a richer tasting custard however you can use half fat milk, oat milk, or soy milk.
  • Cinnamon – you can use a cinnamon stick instead of cinnamon powder.
  • Orange – orange zest, you can use lemon zest instead if you prefer.
  • Eggs – eggs are used to coat the soaked bread before you fry it.
  • Olive oil – being a Spanish dish, olive oil is used to fry the eggy toast. You don’t need to use an EVOO.
  • Sugar – white sugar or granulated sugar, for the cinnamon sugar coating. Leave this out and sweeten the toasts with honey if you prefer.
ingredients needed to make the recipe measured out and placed in individual bowls, the baguette on a wooden board

How to make Spanish French Toast

  1. Place the milk, cinnamon and orange zest in a medium sized saucepan, and put on a medium heat. Bring to the boil, then when bubbles begin to appear, take off the heat and leave to infuse for 5 minutes.
  2. Slice the bread into 1 inch /2½ cm thick slices.
milk, cinnamon and orange zest in a saucepan
Cutting a stale baguette in to slices
  1. Place the bread slices in an even layer in a shallow dish.
  2. Pour over the flavoured milk, making sure the bread is evenly coated in milk.
slices of baguette in a shallow dish
the infused milk poured over the baguette slices
  1. Beat the eggs together, then pour them onto a plate.
  2. Heat olive oil in a large frying pan. Using a large spoon or spatula, as the bread can be quite soft and fragile, place a piece of bread in the beaten egg and coat both sides, then place in frying pan. Repeat with another 5-6 pieces bread, depending how large your frying pan is.
dipping a slice of soaked baguette into beaten egg, using a large spoon.
frying slices of baguette in olive oil in a large non stick frying pan.
  1. Mix the white sugar with ground cinnamon in a small bowl and place to one side.
  2. Fry on a medium heat for 3-4 minutes until golden, then flip over with a large spatula, and fry for another 3-4 minutes until golden.
mixing sugar and ground cinnamon together in a small bowl with a spoon.
torrijas cooking in the pan, one side golden.
  1. Remove the torrijas from the pan and place on a sheet of kitchen paper towel to drain off any excess oil. Repeat with the rest of the slices of bread.
  2. Sprinkle the cinnamon sugar over the torrijas whilst still warm.
cooked torrijas on kitchen paper towel.
torrijas being sprinkled with cinnamon sugar
Spanish French toast being fried in a saucepan

FAQ

What is the difference between French toast and torrijas?

Torrijas is fried in olive oil rather than butter, and sweetened with honey rather than maple syrup. It is also flavoured with orange or lemon zest and in many versions alcohol is added too. Torrijas are soaked in infused milk and then dipped in egg and fried, whereas French toast is coated in a milk-egg batter.

Can I used fresh bread rather than stale?

Yes you can, but you will need to dry it out before using otherwise it will become soggy and mushy. You can do this by placing slices of the bread in an oven at 160˚C / 140˚C fan / 320 ˚F / 284˚F convection for 15-20 minutes.

My recipe tips

  • The bread needs to be stale – if bread is too fresh bake to dry out (see FAQ above). Leave the crust on the bread to help with making them easier to cook as it holds the bread slices together. If your bread isn’t stale then the torrijas can end up slimy.
  • The best type of bread is a crusty bread such as a crusty baguette, or artisan / country style bread. You can use softer brioche but don’t leave it soaking in the milk otherwise it will fall apart, just dip both sides in the milk and then the egg and fry. I don’t recommend using ready sliced bread as it will become slimy.
  • The bread will be fragile when soaked in the flavoured milk so take care when removing them.
  • If making ahead, don’t reheat the torrijas in a microwave as they will become rubbery.
  • If you want to serve them warm the day after they are made, reheat in the oven at 180˚C / 350˚ F for 10-15 minutes or in a frying pan for 5 mins, turning half way to warm them through. TIP: Don’t cook them for too long or they can become rubbery.

Serving Ideas

  • Enjoy them for breakfast served with plain Greek yogurt, honey and fresh fruit.
  • Serve as dessert with whipped cream, chocolate chips, toasted nuts, strawberry compote, or a scoop of ice cream.
  • They can also be enjoyed as an afternoon snack with a cup of tea or coffee.
  • For crispy edges and soft insides, serve torrijas fresh from the pan whilst still warm.
  • You can also enjoy them at room temperature or even straight out of the fridge. All ways of serving have different textures: fresh, you have the crispy edges which go so well with a drizzle of honey; served cold, the bread is firmer and you can eat with your fingers.
  • Our favourite way to enjoy them is for a weekend breakfast or brunch with a drizzle with honey, ‘torrijas con miel’ – (see picture below)
stack of Spanish style french toast on a plate being drizzled with honey.

Variations

  • Sugar free – leave out the cinnamon sugar to make this a sugar free recipe. If making it sugar free I like to serve it with fresh berries.
  • Caramelised – sprinkle the finished torrijas with a little caster sugar and then use a blowtorch or place under a hot grill until the sugar melts and caramelises. This variety is best served with a scoop of ice cream!
  • Chocolate – sprinkle with grated chocolate or drizzle over melted chocolate. Turn it in to chocolate orange by increasing the amount of orange zest to the zest of a whole orange.
  • Vanilla – add ½ teaspoon vanilla to the milk.
  • Other spices – although not traditionally Spanish, flavour the milk with a couple of cardamom pods or a star anise. Serve with edible rose petals and crunchy pistachios.

Storage / Make ahead

  • Fridge – this Spanish bread pudding will keep in the fridge, covered, for up to 4 days.  If you want to reheat them, place back in a frying pan on a low heat and warm through.
  • Freezer – You can freeze the cooked Spanish french toast for up to 1 month.

More easy Spanish recipes for you

two slices of Spanish french toast served on a plate with fruit, a fork holding a piece to show soft texture of the inside of the french toast.

Torrijas – Spanish Style French Toast

Author: Robyn

Torrijas are a delicious Spanish Easter recipe that is an easy recipe for stale bread. This Spanish style French toast has soft custardy centres and crispy edges and can be enjoyed warm or cold.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, brunch
Cuisine spanish
Servings 4 people
Calories 213 kcal

Ingredients
  

  • 1 ½ c (375ml) milk
  • 1 teaspoon ground cinnamon
  • ½ orange, zested Approx ½ – ¾ tablespoon
  • ½ large baguette
  • 2 eggs
  • 1 tablespoon olive oil

Cinnamon Sugar

  • 1 tablespoon (20g) granulated sugar / white sugar
  • ¼ teaspoon ground cinnamon

To serve, optional

  • Honey
  • Berries

Instructions
 

  • Place the milk, cinnamon and orange zest in a medium sized saucepan, and put on a medium heat. Bring to the boil, then when bubbles begin to appear, take off the heat and leave to infuse for 5 minutes.
  • Slice the bread into 1 inch /2½ cm thick slices.
  • Place the bread in a shallow dish and pour over the flavoured milk, making sure the bread is evenly coated in milk. Leave for a couple of minutes, until the bread has absorbed all the milk.
  • Beat the eggs together, then pour them onto a plate.
  • Heat ½ tablespoon of olive oil in a large frying pan over a medium heat.
  • Using a large spoon or spatula as the bread can be quite soft and fragile, place a slice of milk soaked bread in the beaten egg and coat both sides, then place in frying pan. Repeat with another 5-6 pieces bread, depending how large your frying pan is.
  • Fry on a medium heat for 3-4 minutes until golden, then flip over with the large spatula, and fry for another 3-4 minutes until golden.
  • Remove the torrijas from the pan and place on a sheet of kitchen paper towel to drain off any excess oil, then repeat with the rest of the slices of bread and the other ½ tablespoon of olive oil.
  • Mix the white sugar with ground cinnamon in a small bowl then sprinkle over the warm torrijas.
  • The torrijas can be eaten warm or cold.

Notes

Bread – pretty much any STALE bread, apart from thin ready sliced bread as this can go slimy. The freshness and crustiness will alter how long you need to let it soak in the flavoured milk. I find the best breads to be country style bread or baguettes.
  • The bread needs to be stale! If the bread is too fresh, bake to dry out (see FAQ above). Leave the crust on the bread to help with making them easier to cook as it holds the bread slices together. If your bread isn’t stale then the torrijas can end up slimy.
Milk – full fat milk is best for a richer tasting custard however you can use half fat milk or oat milk, soy milk.
Cinnamon – you can use a cinnamon stick instead of cinnamon powder.
Orange – orange zest, you can use lemon zest instead if you prefer.
Eggs – eggs are used to coat the soaked bread before you fry it.
Olive oil – being a Spanish dish, olive oil is used to fry the eggy toast. You don’t need to use an EVOO.
Sugar – white sugar or granulated sugar, for the cinnamon sugar coating. Leave this out and sweeten the toasts with honey if you prefer.
The bread will be fragile when soaked in the flavoured milk so take care when removing them.
If making the torrijas ahead, don’t reheat them in a microwave as they will become rubbery.

Nutrition

Calories: 213kcalCarbohydrates: 23gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 91mgSodium: 263mgPotassium: 220mgFiber: 2gSugar: 7gVitamin A: 309IUVitamin C: 9mgCalcium: 154mgIron: 1mg
Keyword french toast, recipe for stale bread, traditional Spanish recipe

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Pizza Cups
AU$0.21 | £0.09 per serve

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With a soft homemade dough that doesn’t require any resting time, these pizza cups cooked in a muffin tin are an easy lunch box recipe that kids love – and are so useful for using up leftovers!

muffin tin pizza cups on white baking paper on wooden board ready to eat
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Why we love this recipe

  • It is safe to say my family is pizza-obsessed; from bacon topped German pizza Flammkuchen to Four Seasons pizza. Friday night is pizza night often made using homemade pizza dough and homemade pizza sauce or pesto. So there was definitely going to be some pizza-themed school lunchbox recipes making there way on to here!
  • These pizzas are a budget friendly toddler and kids lunch box idea that can be made ahead and frozen.
  • Such a versatile recipe – fill the cups with leftover cooked vegetables, ham, or your favourite pizza toppings. You can make them vegetarian or, as the dough is vegan, use a dairy free cheese or leave out altogether to make them vegan.
  • Like pizza scrolls and air fryer pizza rolls, these mini pizzas are always a popular recipe to make with kids, and they are a delicious addition to a party or picnic.

Ingredient notes and substitutions

  1. Pizza dough:
    1. Plain flour – All Purpose flour.
    2. Yeast – dried yeast / instant yeast.
    3. Olive oil – this adds flavour as well as helps the texture of the dough. You can use vegetable oil if you don’t want to use olive oil.
    4. Salt – brings out the flavour of the pizza dough.
    5. Sugar – white sugar / granulated sugar. This provides food for the yeast and helps it grow.
  2. Cheese – I often use tasty cheese or mild cheddar cheese, whatever is cheapest. You can use mozzarella of a sharper cheddar if you prefer.
  3. Tomato paste – tomato puree or homemade pizza sauce.
  4. Toppings: ham, cooked bacon, pepperoni, or leave vegetarian. For vegetables I often use a little tinned sweetcorn and finely chopped capsicum / bell pepper. Other vegetables you can use are: mushrooms, cherry tomatoes (these are best placed on top of the pizza cups to prevent them from becoming soggy), a little frozen spinach, drained, or cooked broccoli or roast pumpkin.
ingredients needed to make the recipe weighed out and placed in individual bowls.

How to make pizza cups in a muffin tin

For full detailed recipe please scroll down to the recipe card below.

  1. Make the pizza dough: mix the yeast with sugar and warm water and leave to one side until frothy. Add the flour, salt and olive oil.
  2. Knead for 8-10 minutes by hand, or for 5 minutes if using a stand mixer. Place the dough on a well floured board.
flour, yeast, water and oil in the bottom of a mixer bowl ready to knead.
shaping the dough in to a round on a floured board
  1. Roll out the pizza dough to a thickness of 1 cm / 0.40 inches.
  2. Using a cookie cutter, cut out circles. Gather the scraps and roll out again, repeating until you have 12 pizza dough circles.
rolling out the dough with a rolling pin
cutting rounds out of the pizza dough with a cookie cutter
  1. Place one of the rounds of dough in a lightly greased muffin tin hole and repeat with the rest of the dough.
  2. Spread a little tomato paste / tomato puree / pizza sauce in the bottom of each pizza cup.
pushing the dough rounds in to a muffin tin to form cups
spreading the bottom of the pizza dough cups with tomato paste
  1. Fill each cup with a little chopped capsicum / pepper, sweetcorn and ham, if using.
  2. Top with grated cheese, pressing the cheese down into the cups gently to stop if from melting over the edges of the dough and causing the pizza cups to stick in the tin.
adding vegetables and ham to the pizzas
topping with grated cheese
  1. Place in the preheated oven and bake for 15-18 minutes until golden.
pizza cups in baking tin, the top right hand pizza cut in half to show soft fluffy dough

FAQ

What can I use instead of a muffin tin?

You can easily make these into mini pizzas. Line a couple of baking sheets with baking parchment / baking paper. Roll the dough out in to circles and lay on the baking sheet then top with your favourite toppings and bake.

Can I make this with a yeast free pizza dough?

Yes you can, I use my easy yeast free pizza dough.

Can I double this recipe?

Yes! You can easily double this recipe. I would recommend you swap the trays around halfway through the cooking time to ensure the pizzas are evenly cooked.

My recipe tips

  • Brush the muffin tin with a little oil before you add the pizza dough, this will help stop the dough from sticking to the tin.
  • Push the cheese down into the pizza cups, this will make sure you have lots of filling in them.
  • Don’t leave filling ingredients hanging over the edge of the pizza cups, especially the cheese as this can cause them to stick in the tray and be difficult to remove in one piece.
a close up of mini muffin tin pizza on wooden board, others just visible behind and in front

Topping Ideas

  • Veggie pizzas: 1-2 tablespoons tinned corn or frozen corn, defrosted, ¼ chopped capsicum / red pepper, finely chopped and 6 cherry tomatoes, halved.
  • Pepperoni: slices of mini pepperoni or roughly chop larger slices.
  • Chicken: use leftover cooked rotisserie chicken and barbecue sauce instead of tomato sauce, with a little tinned corn an diced onion.
  • Ham and pineapple: roughly chop some ham and top the mini pizzas with a chunk of pineapple.

Serving Ideas

Make ahead/storage

These mini pizzas will keep in the fridge in an airtight container or covered with cling wrap / cling film for up to 3 days.

Freeze: the pizzas can also be frozen for up to 2 months. Wrap individually and then take out as many as you need at a time and defrost in the fridge overnight.

Why not try…

You may also like these other kid lunchbox favourites:

muffin tin pizzas in a kids lunchbox with carrot sticks and celery sticks

Muffin Tin Pizza Cups

Author: Robyn

With a soft homemade dough that doesn’t require any resting time, these pizza cups cooked in a muffin tin are an easy lunch box recipe that kids love – and are so useful for using up leftovers!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course lunchbox, snacks
Cuisine International
Servings 12 Pizzas
Calories 119 kcal

Equipment

  • 1 12 hole muffin tin

Ingredients
  

  • 200g (1 ⅓ c) plain flour ($0.24 / £0.12)
  • 1 ½ Teaspoons dried yeast / instant yeast ($0.12 / £0.10)
  • ⅛ Teaspoon white sugar ($0.01 / £0.01)
  • 150ml (⅔ c) warm water ($0 / £0)
  • ¼ Teaspoon salt ($0.01 / £0.01)
  • 3 Teaspoons olive oil ($0.16 / £0.08)
  • 1 Teaspoon olive oil, for greasing the pan ($0.06 / £0.03)
  • 1 Tablespoon tomato purée or pizza sauce ($0.03 / £0.03)
  • 100g (3½ oz) grated cheese ($1.16 / £0.50)
  • 25-50g (1-1½ oz) ham ($0.72 / £0.30)

Instructions
 

  • Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
  • Lightly grease the muffin tin holes with the 1 teaspoon olive oil using a kitchen paper towel.
  • Mix the yeast with the sugar and warm water and leave to one side for 5-10 minutes until frothy.
  • Add the flour, salt and 3 teaspoons olive oil and knead for 8-10 minutes (if using a stand mixer knead for 5 minutes)
  • On a well floured board roll out out the dough to 1 cm / 0.40 inches thick and using a 78mm / 3 inch cutter cut out circles. Gather the scraps of dough and roll out again, and repeat until you have 12 circles
  • Press each circle of dough in to the muffin tin.
  • Fill with a little tomato puree / pizza sauce.
  • Sprinkle in the ham and then the grated cheese, pressing down the cheese slightly to prevent it from melting over the pizza dough in the oven and causing the pizza cups to stick in the pan.
  • Place in the preheated oven and bake for 15-18 minutes until the dough is golden brown and the cheese is bubbling.
  • Leave in the tin for 5 minutes then run a blunt knife around he edges to help ease each mini pizza out, and move to a wire rack to cool completely.
  • Keep in the fridge for up to 3 days, covered, or freeze for up to 2 months.

Notes

Estimated costs: Australia $2.51. Per serve = $0.21
UK £1.18. Per serve = £0.09
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 🙂 
Pizza dough:
    1. Plain flour – All Purpose flour.
    2. Yeast – dried yeast / instant yeast.
    3. Olive oil – this adds flavour as well as helps the texture of the dough. You can use vegetable oil if you don’t want to use olive oil.
    4. Salt – brings out the flavour of the pizza dough.
    5. Sugar – white sugar / granulated sugar. This provides food for the yeast and helps it grow.
Cheese – I often use tasty cheese or mild cheddar cheese, whatever is cheapest. You can use mozzarella of a sharper cheddar if you prefer.
Tomato paste – tomato puree or homemade pizza sauce.
Toppings: ham, pepperoni, cooked bacon. For vegetables I often use a little tinned sweetcorn and finely chopped capsicum / bell pepper. Other vegetables could be mushrooms, cherry tomatoes (these are best placed on top of the pizza cups to prevent them from becoming soggy), a little frozen spinach, drained, cooked broccoli or roast pumpkin. 
  • Veggie pizzas: 1-2 tablespoons tinned corn or frozen corn, defrosted, ¼ chopped capsicum / red pepper, finely chopped and 6 cherry tomatoes, halved.
  • Pepperoni: slices of mini pepperoni or roughly chop larger slices.
  • Chicken: use leftover cooked rotisserie chicken and barbecue sauce instead of tomato sauce, with a little tinned corn an diced onion.
  • Ham and pineapple: roughly chop some ham and top the mini pizzas with a chunk of pineapple.
Brush the muffin tin with a little oil before you add the pizza dough, this will help stop the dough from sticking to the tin.
Push the cheese down into the pizza cups, this will make sure you have lots of filling in them.
Don’t leave filling ingredients hanging over the edge of the pizza cups, especially the cheese as this can cause them to stick in the tray and be difficult to remove in one piece.
 
 

Nutrition

Calories: 119kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 145mgPotassium: 59mgFiber: 1gSugar: 0.3gVitamin A: 104IUVitamin C: 0.3mgCalcium: 63mgIron: 1mg
Keyword mini pizzas, muffin tin pizzas, pizza cups

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Caramilk Cookies
AU$0.31 | £0.14 per serve

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Ready in under 30 minutes, these tender Caramilk cookies studded with chunks of Caramilk are the perfect addition to your biscuit tin. Bake a batch and watch them quickly disappear!

A batch of baked caramilk cookies stacked haphazardly on a baking tray
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Why we love this recipe

  • These basic cookies with chunks of Cadbury’s Caramilk studded through them make a delicious change to regular chocolate chip cookies.
  • Fork cookies, or fork biscuits, are an easy recipe that can be prepared in minutes, without a stand mixer, and in one bowl. If you are feeling up to the workout they are easily made without any electric mixers or beaters too.
  • These Caramilk chunk cookies have that perfect combination of crunchy edges with a melt in the mouth centre.

Ingredients notes and substitutions

  • Caramilk – these Caramilk biscuits are made with Cadburys Caramilk sold in Australia, NZ, and UK (Caramilk golden caramel); not the Canadian Caramilk which is caramel filled milk chocolate.
  • Butter – unsalted or salted butter.
  • Sugar – soft brown sugar and white sugar / granulated sugar are used to make these cookies, the brown sugar provides colour, flavour and the white sugar gives the cookies a lovely crisp texture.
  • Flour – plain flour or all purpose flour.
  • Egg – I use a size large egg to make these cookies.
  • Vanilla – vanilla extract, vanilla essence or vanilla bean paste.
Cookie ingredients weighed out and placed in individual bowls

(For the full detailed recipe with ingredient quantities, please scroll down to the recipe card at the end of the post.)

  1. Cream the butter with the sugars and vanilla – you can do this with electric beaters or by hand.
  2. Add the beaten egg and mix in with a spoon.
beating the butter and sugar together with electric beaters
adding beaten egg to the whisked sugars and butter
  1. As you can see from the photo below, it will look a little curdled, but that’s ok!
  2. Add the dry ingredients and mix in.
the texture of the cookie dough once the egg has been added
adding the flour to the bowl
  1. Stir in the roughly chopped Caramilk chocolate.
  2. As soon as the Caramilk is mixed in and there is no flour left, stop mixing – over mixing can make the cookies tough.
adding Caramilk chunks to the cookie dough
the texture of the finished raw cookie dough
  1. Use an ice cream scoop or a tablespoon and place walnut sized balls of the cookie dough on a baking sheet lined with parchment / baking paper.
  2. Using a fork, gently press down on the cookies to flatten them slightly – this helps them cook all the way through. Place in a preheated oven to bake.
spooning the cookie dough on to a lined baking tin
flattening the cookies with a fork
Tray of baked cookies, with caramilk pieces scattered around and a bar of Caramilk chocolate just visible in the bottom right hand corner

FAQ

What is Caramilk?

Caramilk in Australia, the UK, New Zealand and Ireland is a caramelised white chocolate. However in Canada, Caramilk is milk chocolate filled with caramel.

What does Caramilk taste like?

Caramilk is very sweet, with a caramel flavour.

My recipe tips

  • Don’t over mix the dough, as this will make the cookies tough.
  • Once you have scooped the dough on to the tray, either with a spoon or ice cream scoop, flatten it gently with a fork to help the cookie to cook all the way through. If you leave the dough in balls they aren’t as crisp.
  • Try to get the balls of cookie dough the same size to ensure they are all evenly cooked through. I find the easiest way to do this is with a small ice cream scoop.
Budget Tip Box

Caramilk Chocolate is the main cost of these cookies – I often buy this when it is half price.

In the UK, smaller Caramilk bars are 90g – you can use this rather than buying more than you need.

stack of Caramilk cookies, with one cookie leaning against the stack to show the melted caramilk chunks

Storage

  • These cookies will keep in an airtight container for up to 5 days.
  • To freeze: once completely cold, wrap the cookies well and place in a container or bag and freeze for up to 2 months. Defrost at room temperature for a couple of hours.
a cookie on a plate broken in two to show the slightly crumbly texture

Caramilk Cookies

Author: Robyn

Ready in under 30 minutes, these tender Caramilk cookies studded with chunks of Caramilk are the perfect addition to the biscuit tin. Bake a batch and watch them disappear!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course baking, biscuits
Cuisine International
Servings 18 cookies
Calories 150 kcal

Equipment

  • 2 baking sheets

Ingredients
  

  • 115g (½ c) butter, room temperature ($1.50 / £0.81)
  • 60g (¼ c) soft brown sugar ($0.21 / £0.10)
  • 1 teaspoon vanilla extract / vanilla bean paste ($0.04 / £0.02)
  • 55g (¼ c) white sugar / granulated sugar ($0.07 / £0.04)
  • 1 egg, beaten ($0.35 / £0.18)
  • 225g (1 ½ c) plain flour ($0.27 / £0.14)
  • 1 teaspoon baking powder ($0.10 / £0.03)
  • 100g (3½ oz) Caramilk chocolate, roughly chopped ($3.00 / £1.09)
  • pinch salt ($0.01 / £0.01)

Instructions
 

  • Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
  • Line two baking trays with baking paper / baking parchment.
  • Cream the butter with the soft brown sugar, white sugar and vanilla, until light and fluffy. You can do this with electric beaters or a spoon and some elbow grease!
  • Add the beaten egg and stir in with a spoon.
  • Add the plain flour, baking powder and salt and gently mix in with a spoon.
  • Fold in the Caramilk chunks, stopping as soon as they are mixed in.
  • Using a small ice cream scoop or tablespoon, place balls of dough, roughly 3 cm (1.25 inches) in diameter, on the lined baking sheets leaving a gap inbetween to allow room for spreading during cooking.
  • Press down lightly with a fork on each cookie to flatten slightly, then place in to the preheated oven and bake for 15-17 minutes, until lightly golden around the egdes.
  • Leave on the tray for 5 minutes, then remove to a wire rack to cool completely.
  • Cookies keep for up to 5 days in an airtight container or tin. Freeze for up to 2 months.

Notes

Estimated costs: Australia $5.55. Per cookie = $0.31
UK £2.42. Per cookie = £0.14
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 🙂 
Nutrition calculated using white chocolate.
Caramilk – these Caramilk biscuits are made with Cadburys Caramilk sold in Australia, NZ, and UK (Caramilk golden caramel); not the Canadian Caramilk which is caramel filled milk chocolate.
Butter – unsalted or salted butter.
Sugar – soft brown sugar and white sugar / granulated sugar are used to make these cookies, the brown sugar provides colour, flavour and the white sugar gives the cookies a lovely crisp texture.
Flour – plain flour or all purpose flour.
Egg – I use a size large egg to make these cookies.
Vanilla – vanilla extract, vanilla essence or vanilla bean paste.
Don’t over mix the dough, as this will make the cookies tough.
Once you have scooped the dough on to the tray, either with a spoon or ice cream scoop, flatten it gently with a fork to help the cookie to cook all the way through. If you leave the dough in balls they aren’t as crisp.
Try to get the balls of cookie dough the same size to ensure they are all evenly cooked through. I find the easiest way to do this is with a small ice cream scoop.
For the best cookies I recommend using kitchen scales rather than cups as you can get much more accurate results.

Nutrition

Calories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 74mgPotassium: 39mgFiber: 0.3gSugar: 10gVitamin A: 175IUVitamin C: 0.03mgCalcium: 32mgIron: 1mg
Keyword Caramilk biscuits, Caramilk cookies, fork cookies

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Rice Krispies Cakes

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These chocolate Rice Krispies cakes made with golden syrup and cocoa powder are crunchy, chewy, and an easy no bake treat that kids love to help make.

chocolate rice krispies cakes on a white serving platter

The classic rice krispie cake, chewy, full of golden syrup and cocoa powder, and the most popular item on a party table with my old school sprinkle cake. Like these Easter nests, these chocolate crispy cakes are no bake, and always a popular recipe with kids!

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Why we love this recipe

  • Rice krispies cakes with golden syrup are an old school party treat that everyone – young and old 😉 – loves.
  • Chocolate rice krispies cakes are a no bake recipe, so whether you are after something simple without turning the oven on or wanting to save on electricity, this recipe is a great choice!
  • These easy rice crispy treats are a simple way to use up the last of the cereal sat in the packet. If you want marshmallow krispy treats, this rice bubble slice is a fun one to make too.

Ingredients notes and substitutions

  • Rice Krispies – also known as Rice Bubbles in Australia / New Zealand, or use any supermarket puffed rice cereal.
  • Butter – unsalted butter or you can use margarine instead.
  • Golden syrup – this refined sugar syrup is a useful ingredient in no bake cakes and slices like this chocolate tiffin. If you are unable to buy golden syrup you can use honey or maple syrup instead, however the taste will be different.
  • Cocoa powder – any cocoa powder will work in this recipe. The cheaper the more ‘retro’ in my opinion!
  • Chocolate – after testing various ratios of chocolate, the family came to the conclusion that a mixture of milk chocolate and 70% dark chocolate was the best – all milk chocolate was quite sweet, and all dark chocolate was too bitter, especially for the younger taste testers. Whether you use all one kind or a mixture is completely up to your tastes.
ingredients needed to make chocolate krispie cakes weighed out and placed in individual bowls

How to make this recipe

  1. Place the chopped butter, roughly chopped chocolate, golden syrup and cocoa powder into a heatproof bowl and set over a pan of barely simmering water, making sure the bottom of the bowl isn’t touching the water.
  2. Gently heat, stirring occasionally, until the butter and chocolate have melted and it is smooth. (You can do this step in the microwave if you prefer.)
cocoa powder, golden syrup, butter and chocolate in a heatproof glass bowl ready to heat.
the melted chocolate, cocoa, butter and golden syrup to show the consistancy
  1. Stir the Rice Krispies in to the melted chocolate, until all the Rice Krispies are covered in the chocolate mixture.
  2. Line a cupcake / muffin tin with paper cupcake / muffin cases. Spoon the mixture between the cupcake cases.
rice krispies added to the liquid chocolate butter mixture and stirred to coat all the rice krispies
Spooning the rice krispy cake batter in to the cupcake liners before placing in the fridge
  1. Place in the fridge for an hour or two, until set.
Chocolate rice crispy treats in a muffin tin

FAQ

What can you use instead of rice krispies?

You can use cornflakes, all bran, chow mein noodles or broken pretzel sticks to make crispy cakes.

Are rice krispies puffed rice?

Yes, rice krispies are puffed rice.

My recipe tips

  • This amount of rice krispie cake mixture makes 9 muffin tin cakes or 12 small cupcake case cakes.
  • Cook the chocolate over a gentle heat. If the chocolate gets too hot it can burn and become grainy.
  • Placing the paper liners in to a tin helps the chocolate crispy cakes keep their shape. Once the chocolate is set, you can take them out of the tin and store in an airtight container.

Storage

These crispy cakes keep in the fridge for up to 5 days (thought they rarely last that long!) After that I find they start to soften.

More no bake recipes

side view of white cupcake with chocolate crispies

Rice Krispie Cakes

Author: Robyn

These chocolate Rice Krispies cakes made with golden syrup and cocoa powder are crunchy, chewy, and an easy no bake treat that kids love to help make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Fridge time 2 hrs
Total Time 2 hrs 10 mins
Course baking
Cuisine British
Servings 12 Cakes
Calories 125 kcal

Equipment

  • 1 cupcake / muffin tin
  • 12 cupcake cases

Ingredients
  

  • 50g (1¾ oz) butter, roughly chopped ($0.65 / £0.35)
  • 5 tablespoons golden syrup ($0.50 / £0.16)
  • 75g (2½ oz) chocolate, milk or dark*, roughly chopped ($1.86 / £0.38)
  • 2.5 tablespoons cocoa powder ($0.41 / £0.20)
  • 100g (2½ c) Rice Krispies ($0.61 / £0.27)

Instructions
 

  • Place 12 paper cupcake / muffin cases in a cupcake / muffin tin.
  • Place the chopped butter, roughly chopped chocolate, golden syrup and cocoa powder into a heatproof bowl and set over a pan of barely simmering water, making sure the bottom of the bowl isn’t touching the water. Gently heat, stirring occasionally, until the butter and chocolate have melted and it is smooth. (You can also do this in the microwave – place in heatproof bowl and heat for 15-20 seconds at a time, until melted and smooth, stirring in between.)
  • Stir the Rice Krispies in to the melted chocolate, until all the Rice Krispies are covered in the chocolate mixture.
  • Spoon the mixture in to the cupcake cases, dividing it amongst the cases.
  • Place in the fridge for a couple of hours to set.
  • Will keep in the fridge for up to 3-4 days.

Video

Notes

Estimated costs: Australia $4.03. Per crispy cake = $0.34
UK £1.36. Per serve = £0.12
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 🙂 
Rice Krispies – also known as Rice Bubbles in Australia / New Zealand, or use any supermarket puffed rice cereal.
Butter – unsalted butter or you can use margarine instead.
Golden syrup – this refined sugar syrup is a useful ingredient in no bake cakes and slices like this chocolate tiffin. If you are unable to buy golden syrup you can use honey or maple syrup instead, however the taste will be different.
Cocoa powder – any cocoa powder will work in this recipe. The cheaper the more ‘retro’ in my opinion!
Chocolate – I like to use a combination of 40g dark chocolate and 35g milk chocolate so it’s not too sweet, but not bitter either. After testing various ratios of chocolate, the family came to the conclusion that a mixture of milk chocolate and 70% dark chocolate was the best – all milk chocolate was quite sweet, and all dark chocolate was too bitter, especially for the younger taste testers. Whether you use all one kind or a mixture is completely up to your tastes.
This amount of rice krispie cake mixture makes 9 muffin tin cakes or 12 small cupcake case cakes.
Cook the chocolate over a gentle heat. If the chocolate gets too hot it can burn and become grainy.
Placing the paper liners in to a tin helps the chocolate crispy cakes keep their shape. Once the chocolate is set, you can take them out of the tin and store in an airtight container.

Nutrition

Calories: 125kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 72mgPotassium: 45mgFiber: 1gSugar: 11gVitamin A: 658IUVitamin C: 5mgCalcium: 4mgIron: 3mg
Keyword chocolate crispy cakes, no bake cakes, rice krispie cake, rice krispie cakes

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Sausage Curry
AU$1.69 | £0.40 per serve

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In this easy sausage curry recipe, sausages are simmered in a simple tomato sauce flavoured with spices to create a rich and comforting curry that is loved by kids. This budget friendly curry is perfect for a family curry night or midweek meal and tastes even better the next day.

sausage curry served in a dark blue bowl on top of fluffy rice
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Why we love this curry recipe

  • This mild Indian style curry is a delicious way to introduce kids to spices.
  • Adding sausages to curry instantly make it a kid friendly dinner – something about the word, ‘sausage’ whether in this tomato based stew called rougaille from Mauritius, or in a classic comforting one pot sausage pasta.
  • This Indian sausage recipe is a simple one pot dinner and budget friendly too. I love making Indian curries to make budget friendly meals that are anything but boring!
  • This Indian Style sausage curry is a north Indian inspired dish. Pork isn’t used much in Indian cooking, however in Anglo-Indian areas and the hills of Eastern parts of the country, pork is eaten.

Ingredients notes and substitutions

  • Sausages – I use pork sausages to make this curry but you can use beef sausages if you prefer. Use plain ones rather than heavily flavoured sausages.
  • Tomatoes – tinned / canned tomatoes are cheaper but the curry has a little more sauce than when made with fresh tomatoes. If you prefer to use fresh tomatoes you can use 2-3 tomatoes, grated. Use the other half of the tin of tomatoes to make this mushroom bhaji.
  • Ground spices – ground turmeric, chilli powder and garam masala.
  • Fennel Seeds – fennel and pork go so well together and I like to use fennel seeds in my sausage rolls. You can leave them out if you don’t have them.
  • Aromatics – brown onion, fresh garlic and fresh ginger. You can use ready chopped garlic and ginger: ½ teaspoon chopped garlic and 1 teaspoon jarred chopped ginger.
  • Curry leaves – fresh curry leaves are sweet like basil, citrussy and fragrant. They can be tricky to find in supermarkets, especially in the UK, so unless you have an Indian grocery store nearby you may not be able to find them. There isn’t a substitute for them so if you can’t find them leave them out altogether.
  • Water – I really don’t think you need to use stock in this recipe as there is enough flavour in the curry. The sausages are salty and using stock, especially bought stock, will make the curry very salty.
ingredients needed to make the recipe measured out and placed in individual bowls

How to make this curry recipe

  1. Sear the sausages in the pan you are wanting to cook the curry in, browning them all over. You will need to do this in 2 batches. Remove the browned sausages to a plate and put to one side.
    1. TIP: this makes them easier to cut and adds colour, flavour and texture.
  2. Cook the diced onion over medium meat for 5-7 minutes, until softened.
browning the sausages in the saucepan
cooking the diced onion in the pan after taking the sausages out
  1. Add the crushed garlic, grated ginger and curry leaves, if using, and cook for 1-2 minutes.
  2. Add the chilli powder, turmeric, fennel seeds and garam masala, and cook for 30 seconds until fragrant.
the curry leaves added to the cooked onion in the saucepan
adding the dried spices to the cooked onion and curry leaves
  1. Cut the browned sausages into quarters / thirds and add them to the pan.
  2. Tip in the tomatoes and water, Place the lid on the pan and simmer for 20-25 minutes.
Adding the chopped sausages back to the pan
the tomatoes added to the saucepan, ready to be cooked down
  1. Check for seasoning and serve with rice and naan bread.
curry served in a bowl with rice, with naan bread and extra garam masala at the side ready to serve

FAQ

What type / flavour of sausages can I use to make curry?

You can use pork, beef sausages or chicken sausages. Use plain sausages to allow the curry flavours to be the dominant flavours of the dish.

Can I use curry powder to make sausage curry?

Yes you can. It won’t taste the same as this recipe but use 1-2 teaspoons of mild curry powder and cook for 30 seconds before adding the tomatoes.

My recipe tips

  • If the sausage meat sticks to the bottom of the pan and begins to look as though it is burning, carefully add a splash of water and scrape the bits off the bottom of the pan with a spoon, you can cook the onion in this, the water will evaporate.
  • Salt – sausages are salty so I don’t think you need to add any extra salt to this curry, but check the curry before you serve and season to your taste.
two bowls of curry served with rice, naan bread, fried curry leaves and chutney on the side

Storage

  • Sausage curry will keep in the fridge, covered for up to 3 days. You may need to add a little more water when reheating, especially if heating on the stove top.
  • Freeze – freeze the curry for up to 3 months.

Serving Ideas

More easy curry recipes

A close up side view of curry in a bowl with rice and fried curry leaves, with fork ready to eat

Sausage Curry

Author: Robyn

In this easy sausage curry recipe, sausages are simmered in a simple tomato sauce flavoured with spices to create a rich and comforting curry that is loved by kids. This curry is perfect for a family curry night or midweek meal and tastes even better the next day.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course dinner
Cuisine Indian
Servings 4 People
Calories 520 kcal

Equipment

  • 1 Medium to large saucepan, with lid

Ingredients
  

  • 600g pork sausages – can use beef sausages – approx 6 ($5.30 / £1.15)
  • 1 Tablespoon oil ($0.08 / £0.04)

Masala / spice mix

  • 1 onion, diced ($0.45 / £0.10)
  • 1 Clove garlic, crushed ($0.26 / £0.06)
  • 1 Teaspoon ginger, grated ($0.15 / £0.03)
  • 6-7 fresh curry leaves, optional ($- / £ -)
  • ¼ – ½ Teaspoon mild chilli powder* ($0.02 / £0.01)
  • ½ Teaspoon ground turmeric ($0.04 / £0.02)
  • ⅛ – ¼ Teaspoon fennel seeds ($0.02 / £0.01)
  • ½ Teaspoon garam masala ($0.06 / £0.01)
  • ½ 400g / 14 oz tin tomatoes – or 3 fresh tomatoes, finely chopped ($0.38 / £0.16)
  • 240ml (1 c) water ($0 / £0)

Instructions
 

  • Sear the sausages in the pan you are wanting to cook the curry in, browning them all over. You will need to do this in 2 batches. Remove the browned sausages to a plate and put to one side.
  • Place the oil in the pan and cook the diced onion over medium meat for 5-7 minutes, until softened. If the sausage meat has stuck to the bottom of the pan and begins to look as though it is burning, carefully add a splash of water (it will splutter) and scrape the bottom of the pan with a spoon, then cook the onion in this – it will cook as the water evaporates.
  • Add the crushed garlic, grated ginger and curry leaves, if using, and cook for 1-2 minutes.
  • Add the chilli powder, turmeric, fennel seeds and garam masala, and cook for 30 seconds until fragrant.
  • Tip in the tomatoes and water, chop the browned sausages into quarters / thirds and add them to the pan.
  • Bring to a boil, then lower the heat and simmer with the lid on for 20-25 minutes.
  • Check for seasoning and serve with rice and naan bread.

Video

Notes

* use up to 1 teaspoon chilli powder if not serving to kids and like spicier foods
Estimated costs: Australia $6.76. Per serve = $1.69
UK £1.59. Per serve = £0.40
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 🙂 
Sausages – I use pork sausages to make this curry but you can use beef sausages if you prefer. Use plain ones rather than heavily flavoured sausages.
Tomatoes – tinned / canned tomatoes are cheaper but the curry has a little more sauce than when made with fresh tomatoes. If you prefer to use fresh tomatoes you can use 2-3 tomatoes, grated. Use the other half of the tin of tomatoes to make this mushroom bhaji.
Ground spices – ground turmeric, chilli powder and garam masala.
Fennel Seeds – fennel and pork go so well together and I like to use fennel seeds in my sausage rolls. You can leave them out if you don’t have them.
Aromatics – brown onion, fresh garlic and fresh ginger. You can use ready chopped garlic and ginger: ½ teaspoon chopped garlic and 1 teaspoon jarred chopped ginger.
Curry leaves – fresh curry leaves are sweet like basil, citrussy and fragrant. They can be tricky to find in supermarkets, especially in the UK, so unless you have an Indian grocery store nearby you may not be able to find them. There isn’t a substitute for them so if you can’t find them leave them out altogether.
Water – I really don’t think you need to use stock in this recipe as there is enough flavour in the curry. The sausages are salty and using stock, especially bought stock, will make the curry very salty.
Salt – sausages are salty so I don’t think you need to add any extra salt, but check the curry before you serve and season to your taste.

Nutrition

Calories: 520kcalCarbohydrates: 7gProtein: 24gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 108mgSodium: 969mgPotassium: 653mgFiber: 2gSugar: 4gVitamin A: 1050IUVitamin C: 46mgCalcium: 42mgIron: 2mg
Keyword budget family dinner, sausage curry

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Mushroom Bhaji (Indian Mushroom Curry)
AU$2.31 | £0.60 per serve

· Leave a Comment

This easy mushroom bhaji recipe is a vegan mushroom curry with a kick! A tomato based curry made with simple ingredients; it is rich, flavourful and on the table in just 15 minutes!

mushroom bhaji served in a white bowl with rice and topped with curry leaves, naan bread to one side and a small bowl of pickle to the other
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What is mushroom bhaji?

Not to be confused with the deep fried fritter ‘bhajis’, this type of ‘bhaji’ refers to vegetables in a spicy sauce. Here I have used mushrooms, but you can make bhaji curries with other vegetables such as aubergine / eggplant or okra. Indian mushroom bhaji and is a dry curry, in that it is a curry without much sauce – but don’t worry, it’s packed with flavour!

Why we love this recipe

  • This easy Indian mushroom recipe is a quick dinner, ready in 15 minutes, and is a one pot meal.
  • Delicious recipe for slightly sad looking mushrooms (as you will see from the video!)
  • The curry recipe can easily be doubled – make a larger batch and then enjoy over two nights, or freeze for later in the week.
  • This vegan curry is vegetarian, dairy free and gluten free, and is a curry without coconut milk.
  • Perfect make ahead dinner – curries are such a great meal prep recipe as their flavour improves with being left in the fridge for a day or two.

Ingredients notes and substitutions

  • Mushrooms – I often use button mushrooms to make this curry, but you can use roughly chopped field mushrooms or portobello mushrooms, or chestnut mushrooms.
  • Spices – mustard seeds, cumin seeds, turmeric, garam masala
  • Garlic, crushed – or use 1 teaspoon of jarred crushed garlic.
  • Ginger, grated. Either use fresh ginger or substitute with jarred chopped ginger.
  • Green chilli – green chillies are less sweet than red chillies, but they can be just as hot as red chilies. I prefer to cut them down the middle, lengthways, not cutting all the way through as this makes them easier to remove before serving. They still add a spicy hit to the curry.
  • ½ Tin diced / crushed tomatoes – or use 2 fresh whole tomatoes, grated. Fresh tomatoes are more traditional to use in an Indian curry, however here in Australia, tinned tomatoes are often much cheaper to buy than fresh tomatoes. To use up the other half of the tin, you can make this sausage curry, or half a batch of this pizza sauce.
ingredients needed to make the curry weighed and measured out and placed in individual bowls

How to make this easy mushroom curry

(For full detailed recipe, please scroll down to the recipe card at the end of the post.)

  1. Peel the mushrooms if needed, and cut smaller ones into half and larger ones into quarters.
  2. Heat the oil in a large pan over a high heat then add the mustard seeds and cumin seeds.
chopping peeled mushrooms into halves
whole spices cooking in hot oil in pan to release flavour
  1. Once the seeds start to pop add the onions and whole chillis, turn the heat down to medium, and cook for 4 minutes, until the onions are starting to soften.
  2. Add the chopped mushrooms and turn the heat up then cook for 2 minutes until the mushrooms turn golden brown.
    • TIP: Cooking the mushrooms on a high heat adds flavour and stops them from becoming rubbery.
raw diced onion in pan with two whole green chillies
raw chopped mushrooms added to the pan with cooked onions
  1. Turn the heat down and add the garlic and chilli then cook for 1 minute.
  2. Add the turmeric, garam masala and chilli powder and cook for 30 seconds to a minute until fragrant.
crushed garlic and ginger added to the pan when mushrooms are cooked
the dried spices added to the pan once garlic and ginger has cooked for a minute
  1. Add the tomatoes, salt and black pepper to the pan. Bring to a boil then simmer, uncovered, for 5 minutes, adding a splash of water if it’s looking too dry.
  2. Check for seasonings and serve.
chopped tomatoes added to the pan
the ingredients in the pan once the tomatoes have cooked down
mushroom curry in the pan with whole green chillies

FAQ

What gives curry a depth of flavour?

They layers of flavour used in making a curry help provide flavour: the whole spices fried first to release their flavour; then the onions, garlic and ginger are cooked next, before adding the dried / ground spices and heating them to release their flavour. These different layers help make a curry that has alot of flavour. Also, don’t skimp on the spices when making a curry.

What mushrooms can I use to make a curry?

Button mushrooms are most commonly used in Indian cooking, however you can use roughly chopped field mushrooms, portobello mushrooms or chestnut mushrooms.

Can you reheat mushroom bhaji?

Yes you can reheat mushroom bhaji. I recommend you reheat it over a medium heat in a pan with a lid, and only adding a small splash of water if you need to. Heat until piping hot.

What temperature do I serve this curry?

Whilst often enjoyed hot, you can serve this curry at room temperature, and I actually enjoy it cold too!

My recipe tips

  • Chop the mushrooms so they are roughly the same size – so quarter larger button mushrooms and halve smaller mushrooms. This will ensure they cook evenly.
  • Cook the mushrooms on a high heat at first so they go golden – this adds flavour and texture. If the heat is too low they tend to simmer which isn’t as good for flavour ad can make them rubbery.
  • Don’t be tempted to add more liquid unless you absolutely have to. This is supposed to be a dry curry (without much sauce), and therefore by adding more liquid you will dilute the flavour.
  • This is a medium to spicy curry, if you want a milder curry use 1 chilli.
Budget Tip Box

Cheaper mushrooms

You will often be able to find boxes of marked down mushrooms in the supermarket or fruit and veg shop. This is a great recipe for them!

overhead of mushroom curry served with boiled rice, naan bread and fried curry leaves just visible at the top of the picture

Serving Ideas

  • Plain fluffy rice is the perfect accompaniment for this curry to allow the flavours of the curry to shine through.
  • Add some soft homemade vegan chapatis or fluffy naan bread on the side too for a feast.
  • If you want a splash of fresh herb flavour, a spoonful of this mint coriander chutney is delicious too.
  • If you have fresh coriander, roughly chopped coriander leaves are a pretty topping to the curry or here I have used leftover curry leaves fried in a little oil until crisp.

Storage

  • Up to 3 days, covered in the fridge.
  • You can freeze this mushroom curry, however I find the texture changes slightly and becomes a little watery. As it is such an easy curry to make I would recommend you make it as needed unless you have to freeze it.

More vegan curry recipes

close up of the curry in a white bowl with rice topped with curry leaves

Mushroom Bhaji (Mushroom Curry)

Author: Robyn

This easy mushroom bhaji recipe is a vegan mushroom curry with a kick! A tomato based curry made with simple ingredients; it is rich, flavourful and on the table in just 15 minutes!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Course dinner
Cuisine Indian
Servings 4 people
Calories 98 kcal

Ingredients
  

  • 500g (17.5 oz) button mushrooms ($6.00 / £1.62)
  • 1 Tablespoon Vegetable oil ($0.08 / £0.04)
  • 1 Teaspoon mustard seeds ($0.16 / £0.10)
  • ½ Teaspoon cumin seeds ($0.10 / £0.02)
  • 2 Cloves garlic, crushed ($0.26 / £0.06)
  • 1 Tablespoon ginger, grated ($0.45 / £0.10)
  • 2 green chillies, cut through the middle ($1.10 / £0.10)
  • 1 Medium onion ($0.45 / £0.10)
  • ½ 400g / 14 oz Tin / can diced / crushed tomatoes or 2 fresh tomatoes, grated. ($0.38 / £0.16)
  • ½ Teaspoon turmeric ($0.04 / £0.02)
  • 1½ Teaspoons garam masala ($0.18 / £0.03)
  • ¼ Teaspoon salt ($0.01 / £0.01)
  • ¼ Teaspoon black pepper ($0.02 / £0.01)

Instructions
 

  • Heat the oil in a large pan over a high heat then add the mustard seeds and cumin seeds.
  • Once the seeds start to pop add the onions and whole chillis, turn the heat down to medium, and cook for 4 minutes, until the onions are starting to soften.
  • Peel the mushrooms if needed, and cut smaller ones into half and larger ones into quarters.
  • Turn the heat up and add the chopped mushrooms, then cook for 2 minutes until the mushrooms are golden. Turn the heat down slightly.
  • Add the crushed garlic and grated ginger and cook for 1 minute.
  • Add the turmeric, garam masala and chilli powder and cook for 30 seconds to a minute until fragrent.
  • Add the tomatoes and salt and black pepper. Bring to a boil, then turn the heat down and simmer, uncovered for 5 minutes, adding a splash of water if it’s looking too dry.
  • Check for seasonings and serve.

Video

Notes

Estimated costs: Australia $9.23. Per serve = $2.31
UK £2.37. Per serve = £0.60
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 🙂 
Mushrooms – I often use button mushrooms to make this curry, but you can use roughly chopped field mushrooms or portobello mushrooms, or chestnut mushrooms.
Spices – mustard seeds, cumin seeds, turmeric, garam masala
Garlic, crushed – or use 1 teaspoon of jarred crushed garlic.
Ginger, grated. Either use fresh ginger or substitute with jarred chopped ginger.
Green chilli – green chillies are less sweet than red chillies, but they can be just as hot as red chilies. I prefer to cut them down the middle, lengthways, not cutting all the way through as this makes them easier to remove before serving. They still add a spicy hit to the curry.
½ Tin diced / crushed tomatoes – or use 2 fresh whole tomatoes, grated. Fresh tomatoes are more traditional to use in an Indian curry, however here in Australia especially, tinned tomatoes are often much cheaper to buy than fresh tomatoes.
Chop the mushrooms so they are roughly the same size – so quarter larger button mushrooms and halve smaller mushrooms. This will ensure they cook evenly.
 
Cook the mushrooms on a high heat at first so they go golden – this adds flavour and texture. If the heat is too low they tend to simmer which isn’t as good for flavour ad can make them rubbery.
Don’t be tempted to add more liquid unless you absolutely have to. This is supposed to be a dry curry (without much sauce), and therefore by adding more liquid you will dilute the flavour.

Nutrition

Calories: 98kcalCarbohydrates: 12gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 232mgPotassium: 615mgFiber: 4gSugar: 6gVitamin A: 517IUVitamin C: 16mgCalcium: 25mgIron: 1mg
Keyword Indian mushroom curry, mushroom bhaji, mushroom curry, vegan curry

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Carrot Orange Salad with Feta
AU$1.94 | £0.80 per serve

· 8 Comments

This light and refreshing orange and carrot salad recipe with salty feta and crunchy almonds is a beautiful salad that can be enjoyed all year round.

Carrot and orange salad on white serving platter sprinkled with feta, almonds and fresh herbs.

I often add feta to salads (as you may have seen from my beetroot and feta salad and Greek salad). It adds a little salty creaminess that is the perfect match to juicy vegetables. This carrot orange salad with crunchy almonds and peppery rocket, all dressed in a mustard dressing made with the juice from the orange; is full of colour, textures, and so refreshing.

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Why we love this salad

  • If you have purple carrots, this shaved carrot salad is a lovely way of showing off their beautiful two-tone colour.
  • A carrot ribbon salad is a pretty way of serving carrots in a salad, rather than grating them as in coleslaw or cutting them in to matchsticks.
  • This raw carrot salad is on the table in 15 minutes.
  • Like my Spanish orange salad, this orange and feta salad is a bright and colourful salad that stands out from the other salads on the table.

Ingredients notes and substitutions

  • Carrots – as you will see from the photos, I have used purple heirloom carrots for their contrasting colour with the orange, however you can use a mixture of yellow and purple heirloom carrots, dutch baby carrots or ‘normal’ orange carrots (which will reduce the cost significantly). It will taste the same, and still look very pretty!
  • Oranges – blood oranges look especially pretty, but you can use naval oranges or even a ruby red grapefruit.
  • Rocket – arugula. The peppery leaves go well with the sweet carrots and oranges and salty feta. You can sub in baby spinach or watercress.
  • Feta cheese – I often use creamy Danish feta in this recipe, but feel free to use Greek feta if you prefer.
  • Almonds – add a lovely crunch to the dish. If you have smoked almonds they are delicious in this salad, but if you use roasted or smoked salmons remember this when seasoning your vinaigrette as you don’t want the salad to be too salty with the feta.
  • Dill – this soft herb adds a lovely aniseed flavour to the salad. You can however use flat leaf parsley instead.
  • Mustard – wholegrain mustard or dijon mustard.
ingredients needed to make the recipe measured out and placed in individual bowls.

How to make this carrot salad

  1. Segment the orange
  2. Mix the oil, orange juice and wholegrain mustard to make the dressing
a blood orange on wooden board with knife showing how to peel the rind off an orange
the vinaigrette ingredients in a small white bowl
  1. Assemble the salad.
    • TIP: I like to arrange the salad in layers, leave the feta for the top. If you stir the salad the feta can break up and whilst the salad will still taste just as good, it won’t look quite as vibrant.
  2. Top with the carrot shavings and sliced oranges.
Rocket (arugula) leaves arranged on a serving platter
Blood orange slices and carrot ribbons placed over the rocket (arugula) leaves
  1. Crumble over the feta cheese and sprinkle over the chopped almonds and fresh herbs.
  2. Drizzle over the dressing and serve.
Feta, chopped almonds and herbs sprinkled over the oranges, carrots and rocket (arugula)
the dressing drizzled over the salad, extra dressing and almonds served on the side.
close up of the finished salad on white serving platter.

FAQ

What is the season for blood oranges?

Blood orange season in the UK is December to May. In Australia it is August to October.

How do you cut carrots for salad?

If you don’t want to shave the carrots, you can coarsely grate them or cut into fine sticks.

How long does orange vinaigrette last?

Once mixed, store the orange vinaigrette in the fridge for up to 3-4 days.

My recipe tips

  • How to buy blood oranges: When buying blood oranges choose ones with a firm skin that feel heavy and smell fragrant. If blood oranges aren’t in season, then use a ruby grapefruit or navel orange which are delicious in salads such as this Spanish orange salad.
  • To make carrot ribbons: take a vegetable peeler and peel down the length of the carrot to create a ribbon.

Storage

This salad, despite being best eaten on the day it is made is still very tasty the next day. Any leftovers can be place in an airtight container in the fridge and eaten for lunch the following day.

Serving Ideas

  • This salad is a delicious side to grilled or poached fish, especially salmon.
  • Serve as a starter / appetizer.
  • As part of a buffet / potluck.
carrot salad on white serving platter, with extra almonds and blood oranges just visible.

Variations

  • No baby carrots: use 2 larger carrots
  • Nut free: replace the almonds with pumpkin seeds, or leave out altogether.
  • Dairy free/vegan: leave out the feta and add a pinch of salt to the salad dressing, or use a vegan feta.

Ideas to use leftover ingredients

More easy salad recipes

small white plate with orange salad on it, with fork ready to eat. The large salad platter to the top left corner.

Carrot and Orange Salad with Feta

Author: Robyn

This light and refreshing orange and carrot salad recipe with salty feta and crunchy almonds is a beautiful salad that can be enjoyed all year round.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Course Light Meals, Lunch, Salad
Cuisine Modern english/modern australian
Servings 4 people
Calories 138 kcal

Ingredients
  

  • 4 baby carrots ($2.00 / £1.10)
  • 1 small blood orange or navel orange, cut into segments/slices, any juice saved for dressing ($1.16 / £0.30)
  • ½ tablespoon olive oil ($0.08 / £0.04)
  • ½ teaspoon wholegrain mustard ($0.04 / £0.01)
  • Large handful of rocket ($0.84 / £0.50)
  • 100g (3.5 oz) feta cheese ($1.75 / £0.68)
  • 40g (¼ c) almonds, roughly chopped ($0.84 / £0.34)
  • Couple of fronds of fresh dill ($1.00 / £0.20)
  • Fresh black pepper ($0.02 / £0.01)

Instructions
 

  • Cut away the peel of the orange with a knife, then cut the fruit into segments or slices. Take care to save any juice.
  • Whisk the olive oil with the mustard and any orange juice then season to taste (if using feta no need to add salt), and set to one side.
  • Slice the baby carrots lengthwise with a vegetable peeler. Lay them on a plate with the rocket and orange slices/segments. Sprinkle over the feta, almonds and dill then drizzle over the dressing and serve.
  • Eat straight away.

Notes

Estimated costs: Australia $7.73. Per serve = $1.94
UK £3.18. Per serve = £0.80 (this is calculated using rainbow carrots, using standard carrots will reduce the cost significantly)
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 🙂 
Carrots – as you will see from the photos, I have used purple heirloom carrots for their contrasting colour with the orange, however you can use a mixture of yellow and purple heirloom carrots, dutch baby carrots or ‘normal’ orange carrots (which will reduce the cost significantly). It will taste the same, and still look very pretty!
Oranges – blood oranges look especially pretty, but you can use naval oranges or even a ruby red grapefruit.
  • How to buy blood oranges: When buying blood oranges choose ones with a firm skin that feel heavy and smell fragrant. If blood oranges aren’t in season, then use a ruby grapefruit or navel orange which are delicious in salads such as this Spanish orange salad.
Rocket – arugula. The peppery leaves go well with the sweet carrots and oranges and salty feta. You can sub in baby spinach or watercress.
Feta cheese – I often use creamy Danish feta in this recipe, but feel free to use Greek feta if you prefer.
Almonds – add a lovely crunch to the dish. If you have smoked almonds they are delicious in this salad, but if you use roasted or smoked salmons remember this when seasoning your vinaigrette as you don’t want the salad to be too salty with the feta.
Dill – this soft herb adds a lovely aniseed flavour to the salad. You can however use flat leaf parsley instead.
Mustard – wholegrain mustard or dijon mustard.

Nutrition

Calories: 138kcalCarbohydrates: 4gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 22mgSodium: 295mgPotassium: 126mgFiber: 2gSugar: 2gVitamin A: 1611IUVitamin C: 3mgCalcium: 159mgIron: 1mg
Keyword blood oranges, carrot salad, feta salad, orange carrot salad, orange juice dressing

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Leftover Chicken and Sweetcorn Pie
AU$1.18 | £0.65 per serve

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With it’s creamy sauce topped with flaky puff pastry, this leftover chicken and sweetcorn pie is an easy recipe for leftover roast chicken and is always popular with the whole family.

Leftover chicken and sweetcorn pie in dish ready to serve

Chicken pies are always a popular dinner in our family; from chicken and ham pie to leftover chicken and leek pie. This chicken pie recipe is the easiest of the lot, the addition of sweetcorn as a store cupboard or freezer staple means I can whip this pie up easily and quickly, like the way it is eaten 😉

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Why we love this recipe

  • Using chicken leftovers and tinned or frozen corn, this chicken pie recipe is not only a kid friendly dinner, but also a budget friendly dinner too.
  • This pie is comfort food at it’s best, with it’s creamy white sauce and crispy flaky puff pastry lid.
  • The homemade béchamel sauce uses chicken stock as well as milk, for extra rich chicken flavour.

Ingredients notes and substitutions

  • Puff pastry. I like to use a puff pastry sheet for convenience, but you can use a block of shortcrust pastry or make your own pastry. You will need approx 160g (5 ½ oz) of pastry.
  • Chicken – Any leftover cooked chicken would work in this pie: leftover roast chicken, leftover rotisserie chicken, leftover poached chicken, or double the batch of these oven baked chicken thighs and use the leftovers in this pie the following night.
  • Sweetcorn – tinned or frozen sweetcorn, or if you have leftover corn cobs use the kernels from those!
  • Butter – you can use margarine to make the sauce instead of butter if you prefer.
  • Flour – plain flour / all purpose flour
  • Milk – I like to use full fat milk, although you can use half fat or reduced fat milk.
  • Mustard – wholegrain mustard or dijon mustard, optional.
  • Worcestershire sauce – this is optional. I like to add it for extra background flavour to the sauce.
  • Stock – Chicken or vegetable stock. If you have roast chicken, and have made homemade chicken stock this is a lovely flavourful addition, but you can use water and a stock cube, just water or all milk to make the sauce.
ingredients needed to make the recipe weighed out and placed in individual bowls

How to make this chicken pie recipe

For the full, detailed recipe, please scroll down to the recipe card at the end of the post.

  1. Preheat the oven to 180˚C fan / 200˚C / 260˚F convection / 400˚F.
  2. Make the sauce: melt the butter or margarine in a medium saucepan over a medium heat. When melted, stir in the flour and cook for 2-3 minutes.
  3. Pour in the water / stock a little at a time, using a balloon whisk to beat out any lumps.
flour added to melted butter in saucepan
The stock being whisked in to the saucepan
  1. When all the water / stock has been added, add the milk in two goes, stirring or whisking in between. Stir in the wholegrain mustard and Worcestershire sauce (if using) and season with salt and pepper. If you are using bought stock you won’t need as much salt.
  2. Heat gently for 5 minutes, stirring all the time, until the sauce has thickened slightly – you should see ribbons on the surface following the balloon whisk. Stir in the shredded leftover cooked chicken and the sweetcorn.
The milk being whisked in to the sauce in the saucepan
Cooked shredded chicken and sweetcorn added to the saucepan with the sauce
  1. Pour the chicken and sauce in to a a baking dish / pie dish.
  2. Lay the puff pastry across the top of the dish.
chicken and sweetcorn sauce poured in to the pie dish
Covering the pie with a sheet of puff pastry
  1. Trim any overhanging edges, using these to decorate the surface.
  2. Brush with a little milk if your like TIP: (I use the milk at the bottom of the jug / bowl I measured it out in – there’s enough to lightly coat the pie top).
showing cutting three slits in to the top of the pie before baking
brushing the top of the pastry with a little milk before going in to the oven
  1. Place in the oven and bake for 25-30 minutes until the top is golden brown and the pie is piping hot.
  2. Leave to cool for 5 minutes before serving.
close up pg pie with a section of pastry taken out to show the creamy filling

FAQ

How long does cooked chicken last in the fridge?

As long as your fridge is at optimal / safe temperatures, cooked chicken should be ok if stored correctly for up to 2-3 days.

Can I reheat leftover chicken pie?

I do not recommend you reheat this pie as it has been made with reheated cooked chicken.

My recipe tips

  • I often make leftover chicken pie with puff pastry, however if you want to make your own pastry then I use the pastry recipe from my chicken and ham pie.
  • Don’t take the filling off the heat before it has thickened – baking it in the oven will not thicken it so you will end up with a runnier pie filling.
  • If you use hot sauce and place the puff pastry on the top the pastry will start to melt. Either work quickly (as in the video) or leave to cool for 5 minutes in the dish before adding the pastry.

Storage

As this pie is made from leftover cooked chicken I do not recommend freezing any leftovers – second helpings are always popular so there’s often no need to think what to do with leftover pie!