Cheese and jalapeno pretzels

I’m going to Florida in March. Since we booked it, I’ve been dreaming of having a cheese jalapeno pretzel. Even though it’s not long until we go, I couldn’t wait any longer! I had to have one!

I scoured around the web and combined recipes. Here’s what I came up with.


220 g white bread flour

2 tsp baking powder

1/2 tsp salt

1 tsp sugar

1 tsp yeast

2 tbsp margarine

Grated extra mature cheddar cheese (just grated loads as you can never have too much cheese!)

2 jalapenos washed and diced

160 ml milk

Rock salt to sprinkle over the top


1. Combine the flour, baking powder, salt, sugar and yeast. 

2. Put in the margarine in small bits. 


3. Rub the dry ingredients and marge together to make fine breadcrumbs.


4. Add the cheese, jalapenos and milk and stir.



5. Add more flour if too wet.


6. Knead a few times.


7. Divide dough in half and taking one half, roll into a 12×8 inch rectangle.

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8. Cut dough lengthways into 8 1 inch strips.


9. Roll out a bit further with the palms of your hands. Then repeat with the other half.


10. Twist into a pretzel shape. Wet the ends with milk to stick to the rest of the pretzel.

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11. Leave to rise slightly for 30 minutes. 

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12. Grease a couple of trays and turn the oven onto gas mark 6.

13. Fill a pan with water and bring to the boil.

14. Taking a pretzel, carefully place it on a large spoon and hold it in the boiling water for 5 seconds.


15. Place on the greased tray and sprinkle over some rock salt.

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16. Repeat with the rest and cook for approx 20 minutes or until golden.

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Next time I think I’ll brush them with either milk or egg to give them a glossy finish. 

The mixture of cheese, jalapenos, salt and bread is amazing!! I know these are going to be a firm favourite in this household! They’ll tide me over until we’re in America 🙂



Make your own pizza!

Pizza is a favourite take out meal of mine. I love the massive carb and cheese fest. What’s great about making your own though, is that you can have it exactly as you want. Triple cheese? No problem. Different meats? Great. Chocolate spread? Whatever floats your boat. 

I’ve found a great recipe for a simple dough base-

You can put things into the dough too, for example; I put some garlic granules. You could use cheese or herbs etc.

Then I simply put it together how I want. 

Firstly though, as I want a deep pan base, I let the dough rise for a good couple of hours. Then I let it to rise again after the toppings are on. For a thin and crispy base, you don’t have to let it rise. So it makes a great quick and easy meal. 

After letting my dough rise, and kneading it again, I pushed it into my pizza pan. Then I choose my sauce to be a mix of tomato puree and BBQ sauce (remember to not spread all the way to the edges, you want a crust)

Grated Mozzarella was liberally spread over the sauce, then on goes:

Sliced tomatoes




And a sprinkling of basil

Then ‘cos I want more cheese in my life, more Mozzarella and finally mature cheddar. 

It was cooked on gas 6 for about 30 minutes.

Here’s the beast! 

Come to Mama!

I was forced to share shared it with the Husb’ and I’m gutted there was only 1 piece leftover 😦

Cheese twists

I went to a party at the weekend and wanted to take some food along. I was thinking and looking on Google for things to make that would be easy and would travel well, as it would take 3 hours to get to the party. Then I came across cheese straws. I’d never made them before but they looked pretty simple, and they wouldn’t melt or anything in the car, so they seemed like a good idea.

I looked at loads of different recipes and adapted them to make my own version.


Ready made puff pastry 

Egg white

Parmesan- about 5/6 large tablespoons

Black pepper- to your taste

Paprika- to your taste

Cayenne pepper- to your taste

1. Pre-heat the oven to gas mark 6. Put grease proof paper on an oven tray. Roll the puff pastry on a floured surface into a rectangle about 0.5 cm thick

2. Brush all over with the egg white

3. In a bowl, mix grated Parmesan with the pepper, cayenne pepper and paprika


4. Sprinkle over half of the cheese mix and spread over to cover the pastry sheet and gently press down so it sticks to the pastry

5. Turn the pastry over and repeat the above. Cover with egg white and spread the cheese

6. Cut the pastry into strips about 1 cm wide

7. Taking one strip at a time and twist the strip, pressing the ends down gently so it doesn’t unravel

8. Place on the tray and cook for about 15 minutes or until golden brown

9. Cook all the remaining twists 

These are SO simple to make yet taste amazing, they went down a storm. Definitely worth a go!

(I’m sorry I forgot to take pictures of the finished product, doh! Just imagine the twists a little golden brown and delish and there you have it!)


Chicken, roast potatoes & vegetables with a Stilton sauce

This is my current* favourite meal.

It has everything that I love. Chicken, a creamy sauce, roast potatoes, cheese, veg…

This would make a fabulous romantic meal for two or just a really great midweek/weekend meal.


Serves 2

Chicken breasts

White wine (optional)

Green beans

2 Carrots


New potatoes


Cream (I use double)



Sea salt

2 lemons

  1. Prepare the veg. Peel the carrots and cut into batons. Slice the ends of the green beans and snap the asparagus. Put into a pan of water. Slice a lemon and squeeze into the veg and water. Place the slices into the pan. Set aside.
  2. Wash the new potatoes and slice in half. Put them into a roasting tray along with some olive oil, as much garlic as you like, rosemary and sprinkle on some sea salt. Slice the other lemon and squeeze over the potatoes. Then chop the lemon and arrange in the tray.
  3. Cut the blood/fat off the chicken breast and place in another (small) roasting tray. Pour over the white wine until the breast are covered (if not using wine, you could use water with a stock cube in). Wrap the tray in foil.
  4. Turn the oven onto gas mark 4. Put the potatoes on the middle shelf and the chicken on the bottom.
  5. Turn the potatoes after half an hour and set the timer for another 30 minutes.
  6. In a large frying pan, pour in the cream and put some chopped garlic in. Crumble the Stilton into the cream. Leave to marinate for 15 minutes.
  7. After 15 minutes, Bring the veg to the boil.
  8. Turn the potatoes.
  9. When the vegetables are nearly ready (depending if you prefer them al dente or soft) turn the cream in the pan onto a low heat. Keep stirring until the Stilton melts and the sauce is warm. Do not boil the cream.
  10. Now, if you want too, you can quickly fry the chicken on a high heat to brown it or just dish it up.
  11. It’s time to plate up! Serve the chicken with the Stilton sauce on with the crispy potatoes and veg on the side, you can remove the lemon if you so wish.

If anyone tries this, I really hope you enjoy eating it and the smell if gives, as much as I do 🙂

*This could change at anytime :p