Slow cooker Lotus fudge

So, lockdown! You’d think I’d have more time to cook, and I did, but mainly I ate and struggled to find the energy to cook!!! But I did jump on the slow cooker fudge bandwagon a fair few times!! It is absolutely addictive, so easy, but unfortunately INCREDIBLY bad for you… so best find some friends to give it to rather than eat the lot yourself!

There are loads of slow cooker fudge recipes out there right now, and we’ve based ours on them.  Early on we tried a dark chocolate version, and we’ve also tried a rainbow one (not personally, as if I’d find the patience to colour, pour, chill layers of fudge!!) and they’ve all been fab but this is definitely our absolute favourite. It’s SO SO good!!

500g white chocolate (Morissons do a value version and I just use that… 30p for 100g… you don’r need anything fancy!)

1 tin condensed milk (this became scarce at the end of lockdown- think because we were all making so much slow cooker fudge! Back in stock now!)

approx 100g lotus biscuit spread

small teaspoon butter

small teaspoon custard powder (we add this, don’t know how much it adds, it was Samantha’s idea so we just went with it)

About 100g crumbled lotus biscuits to add at the end

Put all ingredients except biscuits into your slow cooker and turn it on. Apparently lots of recipes say must be lid off but doesn’t seem to make loads of difference to us. I started on high, to speed up the melting then turned it down.

After about 15 mins, when it’s started melting, give it a good stir

In total cook for approx 1.5 hours, with a few stirs

Turn off the heat and crumble in the biscuits

Put in a lined cake tin and refrigerate for a good few hours

Once cold it will cut just like fudge. I recommend small pieces!!!

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I love these! Always buy them and fry up for breakfast or lunch, but going to try making my own as so much cheaper!!

You can freeze leftover ones to reheat later

85g porridge oats

85g plain whole meal flour

1/2 tsp yeast

350ml water

Blitz oats and water with stick blender

Stir in flour and yeast

Cover and leave in fridge overnight or out for 2-3 hours, until bubbles appear

This makes 4… basically cook like pancakes, approx 2 mins each side

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I make spaghetti Bolognese all the time and never follow a recipe so thought I’d try one. I’m just going to list the ingredients. It was loosely based on a recipe in good food but I was too cheap to buy some of the ingredients and too lazy to do the mince in the suggested way! I fried off the mince, drained it, and then fried the onions before adding all the rest in one go and cooking for maybe an hour or two… yummy!!

Chop the carrot and celery in food processor before adding so they are really small…

1kg mince (low fat or drain early on)

2 onions, diced

1 large carrot (didn’t have one!)

2 sticks celery

2 cans tomatoes

Glass of red wine

Dried rosemary

Dried oregano

Oxo cube

2 bay leaves

Sundried tomato paste (will start buying this, think it was good addition!)

Chopped and added nearer end (could vary these veg!)

2 peppers

2 courgettes

300g mushrooms

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Christmas rocky road

Made this to use up my Christmas pudding! Delicious! Will definitely make every year, everybody loves them!!!

All ingredients are swappable and approx… use what you have!!!

The original idea, and the one I’ve done for a few years, is based on nigella’s Christmas puddini bonbons, but this recipe is entirely my own!

350g leftover cooked Christmas pudding

150g biscuits (I used a layer of danish biscuits as we aren’t that keen on them… increase or decrease biscuits to make up the weight with whatever pudding you have left!

200g cheap dark chocolate

Large tablespoon butter…

Large squeeze golden syrup

Some dried cranberries (I bought these to jazz it up… you could omit these or put in some Christmas smarties or similar… don’t think it’s worth adding cherries or sultanas as these are in the pudding but you could!!

Maybe a small bit of alcohol… I didn’t, but might in future!

Melt chocolate with butter and golden syrup

Blend biscuits and pudding in blender. Actually, do this first as takes a while

Mix all together with any additional ingredients

Line a baking tray and push into it. Chill in fridge then cut up and enjoy!!

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Harissa turkey burgers

This idea intrigues me!! Definitely adds an extra dimension to the burgers!

Originally from good food

250g pouch of mixed grains

500g minced turkey

2 cloves garlic (crushed)

Coriander (ideally seeds, toasted and crushed… I will prob use normal)

4 tbsp harissa (I may reduce this down… think a little hot for kids!!)

Finely chopped parsley (will prob use dried)

Cook the grain according to packet instructions

When cool tip into a bowl and mix well with other ingredients

Chill so they don’t break up

I will probably oven these but you could fry them

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Slow cooker macaroni cheese

This is a good food recipe. I’ve bought the ingredients loads of times but not made it, but I really really want to!! Love macaroni cheese!!

350g macaroni

600ml whole milk (I will probably try semi as that’s what I buy!)

50g cubed butter

50g soft cheese

100g grated mature cheddar

20g Parmesan (I will probably omit this and add extra normal cheese)

Pour boiling water over the pasta, then drain

Put everything in slow cooker and stir well

Put on low for one hour

Put on low for another 30 mins until pasta is cooked

You may want to take lid off for last 10 mins to help it reduce down (or do this on hob) apparently it depends on size and brand of slow cooker 🙂

Yum yum!!

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Just reminded if this by finding the original recipe in good food magazine… but I’ve simplified it quite a bit!!

Apparently it’s from el vermut cocktail bar in London, so it must be good!!

Some sliced fruit (banana, orange, pear, lemon… wouldn’t buy specially, whatever you have in!!

Can of peaches in syrup

200ml red vermouth (this is a key ingredient for the flavour!)

Bottle red wine

200ml bitter lemon (or lemonade, but I prefer the bitter lemon!!)

Mix all the fruit, including the syrup from the peaches, in the bottom of your jug

Add the vermouth, then red wine

Add the ice then top up with bitter lemon and stir to combine

You might want to stir in some sugar… if you like it sweeter… I think we do this!

This is an amazing summer drink! One of my faves 🙂

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Biscoff Rocky road

Looking forward to making these for New Year’s Eve… based on a recipe from Jane’s patisserie…

400g white choc

50g butter

125g Biscoff spread

150g marshmallows (mini)

250g crushed biscuits (ideally Biscoff ones or a mix!)

Melt the chocolate and butter together (slowly as white choc can split more easily)

Melt the Biscoff in a separate bowl (30 secs)


Add the crushed biscuits and marshmallows (and any other rocky road ingredients you fancy)

Push into a pan. If you like drizzle with spread or add more biscuits to decorate

Chill until set (will be a little softer than normal rocky road)

Cut and eat!!!

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Apple and almond cake

We have quite a bit of apple sauce from sharing not wasting so might make this to use it up…

125 ml olive oil

140g maple syrup

2 eggs

130g apple sauce

185g ground almonds

1tsp baking powder

1tsp cinnamon

Blend the batter in a processor, starting with the wet ingredients and gradually adding the dry

Put in cake tin and bake for 30-40 mins

Fry up some diced real apple with maple syrup and spices to make a topping if you want to serve as a pudding

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Slimmers’ korma


  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2cm piece of root ginger, peeled and roughly chopped
  • 4 tbsp korma curry powder
  • low calorie cooking spray
  • 6 chicken breasts, cut into bite-sized pieces
  • 500ml boiling chicken stock
  • A pinch of sweetener
  • 150g fat-free natural Greek yogurt, whisked
  • salt and freshly ground black pepper
  • Small handful of finely chopped fresh mint or coriander


  1. Put the onion, garlic and ginger in a small food processor and blend to a paste. Spray a wide, non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion paste and stir fry for 5 minutes, then stir in the korma powder and cook for a further 2 minutes or until aromatic.
  2. Stir in the chicken and add the stock and sweetener. Mix well, cover and simmer for 10-12 minutes or until the chicken is cooked through.
  3. Remove the pan from the heat, stir in the yogurt and season to taste. Scatter over the mint or coriander and serve hot with basmati rice.
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