Category Archives: Sabrina’s Recipes

Sweet Treats Week – Day 2 – Sabrina’s Warm and Gooey Cookie Dough

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Welcome to Sweet Treats Week on Severn Wishes. This half term I wanted to share my top 5 baking treats with you all, hopefully you’ve got some time this week to make them with me! Check out my Instagram for more food pictures and recipe ideas too!

Finished Cookie Dough, Yummy!

Day 2 is Sabrina’s Warm and Gooey Cookie Dough Recipe.

This fantastically easy recipe is great if you want a hot desert ready in under an hour. It’s egg free too! I make mine with a dairy free butter and use dairy free chocolates. But you don’t have to if you prefer the real thing. This warm desert is best served about thirty minutes after it’s finished baking, cooled off a little bit but while it’s still warm and gooey. Great on its own or you can pair it with a nice vanilla or coconut ice cream for example.

What You Will Need

A Glass Dish measuring approximately 12cm x 17cm / 5″ x 7″ and preferably with a lid for easy storage after its cooled down!
A Large Mixing Bowl
A Wooden Spoon
A Sieve

Ingredients

150g Plain Flour
115g Butter (Dairy Free Spread)
110g Light Brown Sugar
Water (Per Tablespoon – See Method)
1 Tablespoon of Vanilla
Chocolate Chips or Chunks (As many as you like but a nice ratio between dough and chocolate) I used around 60g of dairy free chocolate chips.

Additional Information: This sized portion will make 4 portions when transferred into pudding bowls. This is a rich desert and you can divide it up into 8 portions if you want to have it accompanied with something else such as ice cream. Keep any leftovers inside the glass dish with the lid on at room temperature, eat it within 48 hours. If you want it warm and extra gooey then microwave a portion for 20 seconds in the microwave.

Dairy Free Cookie Dough with Various Dairy Free Chocolates

Cookie Dough Variations

Add Chunks of Chocolate Brownies. If you have already made brownie earlier in the week you could put small lumps of your softest brownie into the cookie dough along with some chocolate chips. Just ensure they are submerged in the dough so as not to overcook near the top!

Method Steps

1. First you will need to soften the butter a little, add the measured out spread into the large mixing bowl, melt it at 10 second intervals in the microwave and stir after each one. Once softened you add your measured out sugar. Mix until smooth and combined.

2. Sieve your measured flour into the bowl now, make sure once it’s all in you carefully mix it. Then when smooth you add your Vanilla and Chocolate Chips.

3. You now need to add some water to the mixture, add it a tablespoon at a time until you achieve a Cookie Dough consistency. It usually takes between 4 and 8 tablespoons to achieve the dough like substance. Once you’re happy transfer it to your preferred baking dish.

Step 3. Ready to Bake!

4. Now it’s time to bake! Preheat your oven to 180’c and cook in the centre of your oven until the cookie dough top goes golden and slightly brown. The best way to test the dough is right for you is to carefully touch the top, beware it will be hot, so leave it a minute outside of the oven and push down on the top. I like mine to be like a Cookie on the top, and then soft and gooey underneath! Mine took around 24 minutes!

5. As I described above, leave the glass dish out of the oven for around 30 minutes after the bake is complete. Serve the dough after this, it won’t be too hot that way, it should just be warm and gooey!

Thanks very much for joining me on my blog for this recipe! Thank you very much for joining me for Sweet Treats Week! I do hope to see you here again tomorrow!

If you make any of my recipes be sure to tag me on social media, leave me a comment here on my blog. Any questions about a recipe please don’t hesitate to ask them! If you recreate this recipe somewhere else please credit me for it and name me and my blog, or even better link back to this original post too! Thanks everyone!

✩ Sabrina ✩

Sweet Treats Week – Day 1 – Sabrina’s Extra Special Chocolate Brownies

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Welcome to Sweet Treats Week on Severn Wishes. This half term I wanted to share my top 5 baking treats with you all, hopefully you’ve got some time this week to make them with me! Check out my Instagram for more food pictures and recipe ideas too!

Sabrina’s Chocolate Brownies

Day 1 is Sabrina’s Extra Special Chocolate Brownies

Brownies can be tricky, but if you follow my recipe one step at a time you should be able to recreate my incredible triple chocolate brownies! Since needing to go dairy free I’ve even made these brownies free from dairy by substituting the butter for a dairy free spread and then I swapped the triple chocolate chips for only dairy free chocolates, and they still taste incredible! So do whichever version you would prefer, the difference in butter doesn’t change the end result.

My recipe will make around 20 brownies once you cut them after they have cooled. They are quite rich which is nice because they will last longer! They will last around 3 days in a sealed container, the best way to keep them is to store them at room temperature. TOP TIP Reheat a square or two for between 10 and 20 seconds in the microwave and serve them with ice cream! Yum!

Sabrina’s Triple Chocolate Style Brownies (A.)

What You Will Need

A Glass Dish or Baking Tray measuring approx 26cm x 20cm (8 x 10″)
Baking Paper or Parchment
A Saucepan
A Large Mixing Bowl
A Wooden Spoon
A Metal Spoon
A Whisk – Manual or Mechanical
A Sieve
A Knife
A Cooling Rack
Something To Store Them Inside After They Are Cooled

Step 5. Once Smooth Add Your Chocolates To The Mix!

Ingredients

3 Free Range Eggs (Fresh is best for baking)
175g Plain Chocolate (for melting) (You can use dairy free chocolate too)
175g Butter (or Dairy Free Spread)
200g Caster Sugar
75g Plain Flour
50g Cocoa Powder

Additional Flavours or Additional Chocolates… There Are Endless Possibilities! What Would You Do? Here are my favourites…

Brownie Variations

A. Triple Chocolate Brownies require 75g of White Chocolate Chips and 75g of Milk Chocolate Chips (or use different varieties of dairy free chocolates). Add these at Step 5.
B. Chocolate Orange Brownies require 100g of Chocolate that is Orange Flavoured, dairy free choc orange bars from Asda are fab or a few broken segments of a Terry’s Chocolate Orange are best! Put these pieces in the mixture at Step 5 instead of chocolate chips.
C. Mint Chocolate Brownies require 75g of Chocolate that is Mint flavoured, with such a strong flavour of chocolate it can be used as part of the melted part at the start of the bake. For a more Minty flavour later on you could add some Aero Mint Chocolate Balls when the brownie is almost cooked! Push them into the top of the brownie before the top is solid leaving just a little sticking out so they don’t melt and or burn!

Sabrina’s Chocolate Orange Brownies (B.)

Method Steps

1. First you need to place your butter and plain chocolate into a saucepan. Break the chocolate into small bits so it melts faster. Only melt on a low heat slowly. Keep stirring the melting mixture frequently until it is smooth with no lumps left. TOP TIP I only have my hob one setting 1 or 2 for melting, you don’t want to burn the mixture! I don’t like melting chocolate in a microwave, it’s too easily burnt!

2. Set the melted chocolate mixture to one side and allow it to cool. You can now preheat your oven to 180’c, 160’c for a Fan Assisted or 350F or Gas Mark 4. Cut a piece of baking parchment for your tray and push it inside.

3. In a large bowl break the 3 Eggs, make sure no shell falls in. Using a wooden spoon mix them up, add the Caster Sugar gradually while stirring. You then need to Whisk them both up together until they are combined and smooth with a light and creamy colour.

4. Using a Large Metal Spoon, you now fold in the cooled melted chocolate and butter mixture, one spoonful at a time. Keep stirring it through the creamy mixture, keep going one spoon at a time until all of the smooth thick liquids are combined into one large one. It should be a lot and not lumpy. TOP TIP If the chocolate mixture is still hot it instantly cooks the eggs and you end up with a curdled concoction! Make sure its cool, lukewarm is best, and stick to my one spoon at a time method!

5. Finally you need to Sieve the Cocoa Powder and the Plain Flour into your liquid, again you do this gradually, shaking a little into the bowl and mixing it through until it disappears. Repeat until all the dry ingredients are in the bowl and the mixture should now be a thick pour-able liquid. Add your chocolate chips or buttons or other bits now! Mix them in thoroughly.

6. Pour the mixture entirely into your tray with the parchment inside it. The mixture should sit just over half way inside giving it a little room to rise up slightly. Add any toppings like chocolate chips now, or part way through if they are not bake stable. Shake the tray from side to side before pushing it into the oven, so the bake is level.

7. Bake it with the correct setting for your oven, you’re looking for an even bake with the slightly crisp topping, it should change colour, it should be soft but cooked in the centre. On average this bake takes between 20 and 30 minutes, depending upon tray used and oven type. Just keep an eye on it, take it out and stick a knife into it. When the knife comes out almost clean, pull the tray out. Leave it on top of your oven for ten minutes, try the knife again. Remember if you hit a melted chocolate chip you may think it’s not cooked when it is! For this reason don’t be tempted to over cook it! They should be soft with the additional chocolates melted inside when you cut it!

Remember to wobble the tray so the mixture goes flat!

Thank you very much for joining me for Sweet Treats Week! I hope to see you again tomorrow!

If you make any of my recipes be sure to tag me on social media, leave me a comment here on my blog. Any questions don’t hesitate to ask them! If you recreate this recipe somewhere else please credit me for it and name me and my blog or even better link back to this original post! Thanks everyone!

✩ Sabrina ✩

Sabrina’s Chocolate Orange Brownies (B.)

All The Free’s From Chocolate Cake Recipe

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It’s time for another Free From recipe!

As most of you regular Severn Wishes readers will know, my son was born with a number of allergies. I love to cook and baking is something that I am gradually getting better at. I wanted to make up a recipe that was easy and that I could use with what I usually find in my baking cupboard. But not only that, it had to taste like proper chocolate cake. There’s nothing worse than it not resembling what you know and love!

This moist and soft chocolate cake recipe is egg free and dairy free. You could even change the flour to make it gluten free too if you like. I made it normally first, and then with gluten free baking flour when my sister (she’s coeliac) visited us, and both times it still baked as a soft sponge. Delicious! A great treat if you’re doing Veganuary this year! Why not make this Vegan delight at the end of the month? Give you a treat to look forward to!

This cake serves 10 people, you only want a small slice as it’s rich!
Time to Prepare, Make and Bake is… 1 Hour 30 Minutes
Preheat your Oven to a Temperature of 180’c or 360’F
You will need baking parchment to line your 8″ Tin
You shall need a Jug for the Sauce, one Large Bowl and one Small
You will also need a Sieve, a Spoon and a Whisk
And finally a Cooling Rack

Ingredients

For the Cake:

175g Flour – I used plain or a mixture of Plain and Raising, or use GF
200g Caster Sugar
50g Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon of Vanilla Extract – You could use Mint Flavouring instead
240ml Tepid Water
120ml Vegetable Oil

For the Sauce to pour on top:

4 to 6 Tablespoons of Tepid Water
2 Tablespoons of Golden Syrup or Maple Syrup
2 Tablespoons of Cocoa Powder
130g of Icing Sugar

Sabrina’s Free From Chocolate Cake

Method – Making the Cake

Step 1. Sift the Flour, Cocoa Powder, Caster Sugar and Baking Soda together in a large bowl. Make sure you mix them together thoroughly to combine.

Step 2. In a small bowl mix oil, water and vanilla together and stir until mixed.

Step 3. Gradually stir your wet mix bowl into the dry ingredients. Once you have combined them use a whisk or hand processor in order to make the mixture smooth. Mix until all the liquid is combined with the dry mixture.

Step 4. Pour your smooth mixture into the lined cake tin and shake gently from side to side to make it even inside.

Step 5. Bake in the Centre of your Preheated Oven, between 26 and 32 minutes depending upon oven type. Keep an eye on your cake so that it doesn’t over bake, use a knife of skewer in the centre, when it comes out clean it’s baked.

Step 6. Once cooked gently transfer the cake to a rack so that it can cool. You don’t want to pour on your sauce until it is cooled. Make sure the cake is completely cool before serving, you don’t want your sauce running off!

Method – Making the Sauce

Step 1. Sift the cocoa powder and icing sugar together in a bowl. Mix with a spoon until combined and a brown colour over all.

Step 2. Pour the syrup of your choice and the water into the bowl, make sure you stir it immediately and keep stirring until the ingredients resemble a smooth consistency. Start with 4 Tablespoons of water, if it’s not resembling a sauce that is pour-able then you can add more, one spoonful at a time until it’s how you want it to be. It can vary on the size of the spoon you use for example. TIP: Always better to start with less water and add it gradually, if it’s too wet to start with then you’re going to be measuring out more sugar which is a consistency much more difficult to get right.

Step 3. Cover this sauce until your cake is cooled and ready to serve, cut your cake slices, plate them up and then pour the sauce on to each piece. It’s easy to make more sauce if you need it and only takes a matter of minutes!

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Thank you for coming to Severn Wishes today to read this recipe blog post. I hope you have enjoyed it. Can you please leave me a comment on this post if you try the recipe, and let me know what you think!

Have a great week!

✩ Sabrina ✩

Sabrina’s Special Free From Curry

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Sabrina’s Special Free From Curry

What makes my recipe different to others? My “Special” Curry is Free From for my family! The great thing about my recipe is that you can put any meat with it or even vegan alternatives such as Quorn with it. Whatever protein you fancy really! Even fish if you’re that way inclined! The combined flavours work well with everything, but I prefer Chicken and… Potato! Yes… you’ll see!

I use my nifty little food processor (Russel Hobbs Mini Chopper) to save chopping time but if you don’t have a processor then just chop the vegetables as small as possible with a knife and watch those fingers!

The Free From Bit! This curry recipe is DF, NF and GF and it serves 4-6 people. So many curries in the supermarkets contain dairy and nuts. Even local take away restaurants cannot guarantee things being free from certain ingredients. Our family has a wide range of allergies so I’ve learnt to cook my recipes alternatively and figure out what works without it including an allergen. This has been my best recipe to date! You can follow this and it be great for you and your family as well! Plus it’s 3 of your 5 a day!

What can you serve with it? You can serve this curry with a nice Rice, Basmati is a good choice or Pilau, and you can easily get GF rice these days, I recommend Tilda or Tesco’s own brand rice for their flavour! Naan Bread is delicious but obviously it’s not DF or GF so do be careful there! Poppadoms and Chutneys are a great accompaniment but again some of these will not be GF and some even contain Nuts!
If you don’t have any allergies then you can have any of these (or all of them) with the curry! If you choose all of the above you will serve at least 6 people…

Sabrina’s Special Free From Curry
Prep Time: Up To 60 Minutes
Cooking Time: 90 Minutes
Serves: 6 People (8 if you include side dishes)

Ingredients

500g – 600g of your chosen Protein into bite size pieces for frying

400g Tomatoes – use a tin of Plum Tomatoes for the Sauce, pop them into a food processor until smooth and a sauce like consistency, use plum will taste sweeter

1 Large Onion Diced Finely for the Sauce, you can pop this in the food processor before you prepare the tomatoes until shredded very fine

1 Large Onion Chop into bite size pieces ready for frying

2 Peppers – Chopped into short slices (Red or Yellow) ready for frying

4 Tablespoons of Tomato Puree for the Sauce

The Sauce needs to be made of the following spices and seasonings;
4 Tablespoons of Garam Masala
1 Tablespoon of Cumin
3 Tablespoons of Coriander Leaf
1 Tablespoon of Garlic
1 Tablespoon of Paprika
2 Tablespoons of Chilli Powder (Mild) (Use Hot if you can handle it)
30ml of warm water
Salt and Pepper to your taste.

Oil for Frying

400g – 500g Potatoes – Cut into bite size chunks and washed

Method

  1. Prepare all of the ingredients as stated above, diced and chopped.
  2. You need to have a large saucepan and a frying pan warming with a little oil in each. First begin by adding the chopped onion and peppers to the frying pan. Add the tiny diced onion and some garlic to the large saucepan.
  3. Fry off all the ingredients, once the saucepan with the diced onion is nicely caramelised, you can add the sauce ingredients from the list above and mix well. Leave the Onion and Peppers inside the Frying Pan to caramelise and then add the chicken.
  4. Put your plum tomatoes in a food processor and then once blended add them to your saucepan. Next you’ll need to continue frying off the protein and vegetables in the frying pan until thoroughly cooked.
  5. Add anything additional you require for the sauce, that includes the tomato puree and seasonings. Taste it before you add your meat and vegetables so you can tell if it needs more chilli or more salt and pepper.
  6. Simmer your sauce on a low heat, adding the contents of the frying pan which should now be nicely cooked and combined in flavour. You need to continue to simmer this for at least an hour for the flavours to coat everything and for the sauce to thicken up.
  7. Now is the perfect time to add the Potatoes! They will cook inside the sauce and do not need boiling before hand. Use fresh or tinned whatever you have at hand. Leave it to simmer for a while…
  8. Taste test at one hour to ensure the potato are cooked and the chicken is tender, stir occasionally during this hour of cooking time to ensure it’s not getting stuck to the bottom or sides. It should gradually thicken. If you don’t think there is enough sauce when you add all the contents and mix it then add 10ml of water at a time and mix in until the sauce covers everything.
  9. Serve immediately with Rice and any of the other sides I suggested.
Here is my curry when I served it with Pilau Rice and No Potato in this one either… you don’t have to add them it’s optional.

Thank you reading this post today, I really hope you like the look of my recipe, if you give it a go yourself then please tag me on social media to let me know and show me the end result too!

✩ Sabrina ✩

Sabrina’s Dairy Free Vegetable Nuggets

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How To Make Delicious Dairy Free Vegetable Nuggets For All The Family To Enjoy!

Today I will be showing you how to make tasty, nutritious and dairy free vegetable nuggets that contain four different vegetables.
They are great fun for your children to eat as finger food and your older children can dip them in the sauce if they choose.
This recipe is ideal for weaning and beyond.

Veggie Nugget (broken so you can see the soft inside)

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Ingredients for Sabrina’s Veggie Nuggets

3 Tablespoons of Tomato Ketchup
1 Tablespoon of Reduced Salt Soy Sauce
1 Tablespoon of Mixed Herbs
1 Large Egg (Beaten)
160 grams of Breadcrumbs (approx) roughly 4 slices of bread – I always use the 2 end bits if I have them!
6 Medium Carrots – Grated and Squeezed
2 Courgettes – Grated and Squeezed
100 grams of Swede Cooked First, then Diced Finely using a Chopper
1 Large White Onion Diced Finely
50 grams of Dairy Free Alternative to Italian Style Hard Cheese
Plain Flour (6 tablespoons approx) spread this onto a small plate ready for rolling…

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Method

To make the sauce combine tomato ketchup and soy sauce together. Double the amount if you are preparing these nuggets for people to dip into the sauce straight after cooking them. Use half of the sauce for the vegetables mixture and leave half for the dip.

Once you have prepared all of the vegetable ingredients as directed above, you will need to ensure the mixture of vegetables isn’t too wet. Take a handful of the grated and chopped veg and place it between a few paper towels, a muslin cloth or a clean tea towel. Squeeze and press it in the cloth to squeeze out as much liquid as possible. Do this with all of the grated veg.

Get a large mixing bowl and crack the egg into it. Add the herbs and stir until combined. Next add some of the tomato dip. Next add the squeezed vegetables, then lastly add the hard cheese (or alternative) and the breadcrumbs, stir it all thoroughly. You don’t want lots of the same type of veg in each ball, try and mix it so you get a variant of all the ingredients. (I do my breadcrumbs in a small food mixer).

Place the flour onto a small plate ready to roll your nuggets in.

To make a nugget take a small handful of the combined mixture and roll between your palms. Top Tip! Do this with wet hands so it doesn’t stick to you! Roll them out into oval shapes, and then once happy you can roll each one in flour to coat it.

Have a large frying pan ready on your cooker with some oil getting hot. You should place the nuggets down gently so as not to break them or splash the oil. Fry each one until lightly browned all over. Top Tip! Use a pair of tongs to adjust them while frying to make sure you do all of the sides. Keep topping up the oil after every few nuggets.

Once they are cooked set the nuggets to one side on a piece of kitchen roll so as to drain any excess oil from them and let them cool a little, and then serve them while they’re still warm in a large bowl with the remainder of the tomato dip. They are great for a children’s party or a finger food family night in.

Squeezing the Veg so as to remove as much moisture as possible.
Veggie Nugget Mixture Ready For Mixing and Rolling

Vegetable Nuggets are ideal for children who are weaning at around 10 months and older, when they are learning to hold and bite into foods.
They are great for getting your children to eat vegetables.
The tomato dip provides a fun element for older children.
The leftovers can be frozen, defrost over night and re-fry them to give them a crunchy outside again.
My Recipe made me approximately 24 Nuggets.

Once you have rolled your nuggets between your palms you can get ready to fry them… My Top Tip is to have some done so you can fry one set while you make the next set…

Frying Tips

When frying the Nuggets take care and turn them frequently so that they cook evenly on all sides. You also need to maintain the oil so that they sit in a few millimetres at all times to avoid sticking to the pan.

Finished Veggie Nuggets

These Nuggets are great, and rather tasty too, that is providing you like the Veg I have chosen. You can substitute the Courgette for Mushrooms if you prefer those! And you can also do these without being dairy free by using a regular cheese like Parmesan if you wish.

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Thank you for visiting, I hope you have enjoyed reading about this recipe, if you decide to give it a go then please leave me a comment with how it went afterwards… Check out my other recipes on the category list!

✩ Sabrina ✩

How to make Chinese Food from Scratch at Home for this Chinese New Year

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Happy Chinese New Year!
新年快乐

A great way to enjoy some tasty Chinese style cuisine this week is to do it yourself. To celebrate Chinese New Year I thought that I would share my own recipes with you all. Many people think it’s a complicated type of cuisine to make but if you’re good at following step by step recipe guides like mine, then you can create my delicious dishes in your own kitchen!

In today’s blog post I’m going to outline some of my own tips and tricks, as well as share my own recipes on how to make some flavoursome Chinese meals. Follow my instructions as much as you can, and substitute the meats for other meat or fish or a vegetarian alternative where I indicate you can with this symbol ⇕ . You can decide which of the sauces you’d rather make too, I will show you a few.

Why not give some cooking a go this Chinese New Year week! I’ve worked out that you can make 4 of my dishes for 4 people, plus a bowl of Sabrina’s Special Egg Fried Rice, for around £6.50 per person. That’s a heck of a lot cheaper than ordering in! On average a dish from a Chinese Takeaway comes in at around £7.00 in most parts of the UK. You can have 3 dishes and a rice for the same price! All you have to do though is cook it!

SHOPPING LIST

Stir Fry Pork ⇕ 500g is £2.75 at Tesco
Stir Fry Beef ⇕ 375g is £3.50 at Tesco
Chicken Fillets ⇕ 500g £4.00 at Tesco
Rice Wine Vinegar – £1.99 for 150ml
Reduced Salt Soy Sauce 65p for Tesco own brand or £1.30 for Amoy
Egg Noodles – Range from 80p to £1.40 – You need 150g for 2 people
Rice Noodles – Range from 90p to £1.80 – You need 300g for 4 people
Spring Onions – 55p for 100g at Tesco
Peas – Petit Pois Frozen at Tesco for £1.60 for 1kg
6 Free Range Eggs – Medium are 85p at Tesco
4 Peppers 2 Red 1 Green 1 Yellow 55p each at Tesco
2 White Onions – 85p per kg at Tesco
Carrots 59p per kg at Tesco
Jasmine Rice – Thai Jasmine Rice 1kg £2.00 at Tesco
Chinese 5 Spice Jar 85p at Tesco
Cornflour​ £1.30 at Tesco
Sunflower Oil 500ml 80p at Tesco
Seasame Oil – 250ml £1.80 at Tesco
Sweet Chilli Sauce – don’t have this at home buy supermarket own
Tomato Sauce – don’t have this at home buy supermarket own
Garlic – if you don’t have this at home buy supermarket own or jar
Ginger – fresh or jar or paste all work the same
Chilli – fresh or jar of flakes is fine but fresh taste better
Black Bean Sauce – Various Brands and Sizes Available

Remember that for some of these items you will have leftover amounts of them that you can use the next time that you cook Chinese food, such as the Petit Pois, the Rice Wine Vinegar, the Cornflour and the Soy Sauce.

Optional Extras

Bean Sprouts for the Stir Fry & Chow Mein Dish – 300g for 50p Tesco
White Cabbage are 79p each in Tesco
Water Chestnuts 225g Tin at Tesco for £1.10
Button Mushrooms – 90p for 200g at Tesco

I have worked out that your shopping list will cost between £27 and £30 depending on supermarket offers and whether or not you pick those offers or brands versus own brand. I shopped at Tesco but prices are similar else where when I looked online. For 4 people this equals approximately £6.50/£7.00 each, that is for the 4 people to have 3 Chinese Dishes and Rice.

TIME TO COOK

How To Make The Crispy Meat Element of the Dishes.

One of the most delicious parts of Chinese food is crispy strips of meat seasoned with Chinese spices. You can pick up a jar of Chinese 5 Spice for less than £1 in most supermarkets, and because it’s so strong in flavour it goes a long way.

Options for this type of meal are…
Crispy Beef in Sweet Chilli Sauce
Crispy Pork in Sweet and Sticky Sauce

Ingredients

Meat In Strips (your choice from Shopping List) Cut It If Not Already
5 Tablespoons of Cornflour
3 Tablespoons of Chinese 5 Spice

How To Prepare

You need a small saucepan that you pour oil in to until it is around an inch deep. You need to heat this on a hob until it’s very hot before you place meat inside to fry. The Meat Strips take around four minutes to cook through depending upon their thickness, so always test one piece before you do the remainder. You will also need several pieces of kitchen roll/towel to place your fried goods upon to drain and soak up any excess oil.

In bowl number one you need to place the cornflour and Chinese 5 Spice, mix it using a spoon. You need to coat each piece of meat in this mixture, by adding meat slowly a few at a time, once coated place them into the hot oil and time them frying. Remove them from the saucepan using a spoon or spatula with holes so as to drain the oil. Dry the strips on some towel until they are ready to mix with your chosen sauce.

A great way to use up those Takeaway Sauces you get given is to use them like I did to make a Chinese Sauce. See my image below…

How To Make Chinese Sauces

Here are my recipes for some sauces and stir fry meals I love to make. They are easy to follow and take around half an hour to prepare and cook.

There is one sauce that I always buy because it is more expensive to try and make it, that is black bean sauce. You can pick this up in most supermarkets for between 35p to £1.50. Packets or Jars depending upon if it’s for a one off dish or for several if you wish to make it again. Black Bean Sauce is the Perfect accompaniment with Chicken.

Chicken in Black Bean Sauce
Serve this with chunky chopped Onions, ribbons of Carrots and sliced Green Peppers.

Crispy Meat in Sweet Chilli Sauce
Serve with Carrot Ribbons, Onions and a chopped Chilli Pepper.
2 Tablespoons of Soy Sauce
2 Tablespoons of Tomato Sauce
4 Tablespoons of Sweet Chilli Sauce
4 Tablespoons of Rice Wine Vinegar

Crispy Meat in Sweet and Sticky Sauce
Serve with fried peppers and onions.
1 Tablespoon of Garlic
2 Tablespoons of Soy Sauce
3 Tablespoons of Tomato Sauce
3 Tablespoons of Sweet Chilli Sauce
4 Tablespoons of Rice Wine Vinegar

Chicken Chow Mein Sauce with Onions
1 Tablespoon of Garlic
1 Tablespoon of Ginger
3 Tablespoons of Soy Sauce
2 Tablespoons of Sesame Oil
5 Tablespoons of Boiling Water
1/2 A White Onion Chopped Chunky & Fried
Add other Veg as Optional Extras

Add the Chow Mein Sauce to pre-cooked Rice Noodles or Thin Egg Noodles and your already fried and seasoned meat. If you want a richer flavour then marinate the chicken in soy sauce for an hour prior to frying it.

Homemade Sweet Chilli Sauce
Crispy Beef in Sweet Chilli Sauce
As Delicious As It Looks!

Sabrina’s Delicious Stir Fry

You need 2 pans. Once prepared fry all your Vegetables together in a little oil. In the other pan, take some of the garlic, ginger and spices and add them to season your main element while you cook it, don’t forget to season with pepper and salt.
Once everything is cooked combine the main and the vegetables. Add your noodles and a splash of boiling water to the pan. Stir fry until cooked, serve immediately.

Meat / Fish / Vegetable of your choice (Main Element)
Shallots OR White Onion
2 Tablespoons of Ginger
2 Tablespoons of Garlic
2 Peppers – 1 Yellow & 1 Red – Sliced Long Ways
1 Tablespoon of Chinese 5 Spice – Season Chosen Main
Noodles of your choice
Add Spring Onions too if you like Onion as much as I do for a pop of colour!

Fry all these tasty vegetables together to begin your Stir Fry.
Soy and Chilli Chicken Stir Fry with Onion, Yellow Pepper & Egg Noodles.

How To Make Sabrina’s Special Egg Fried Rice

Egg Fried Rice is relatively easy to make and is a great accompaniment to lots of Chinese dishes. You can partially cook this dish too to save time! Cook the rice either on the hob or preferably in a Rice Cooker if you have one. Then you’re ready to begin.

Ingredients

Jasmine Rice – 300g – 400g Cooked
2 Tablespoons of Oil
2 Tablespoons of Soy Sauce
1 Teaspoon of Garlic
Peas or Petit Pois – 1 Small Cup – 150g approximately
Spring Onions – 4 to 6 Chopped Up – 100g plus
Scrambled Eggs – 3 Medium Eggs season with Salt, Pepper & Soy Sauce to your tastes

Method

In a large frying pan add oil soy sauce and garlic, then fry the Spring Onions and Peas together. Add the Eggs (previously whisked in a small bowl) and scramble together using a wooden spoon on a high heat. Turn the heat down and add the cooked rice. Mix thoroughly and add any more seasoning to taste. Fry until hot and all flavours are combined. Serve in a large bowl so people can help themselves and scatter some fresh spring onion on top.

The Final Dishes

Your final options for the Chinese Dishes are…

Main Dish 1. Crispy Pork with Sweet Sticky Sauce & Stir Fry Vegetables
Main Dish 2. Chicken in Black Bean Sauce with Vegetables
Main Dish 3. Chicken Chow Mein with Rice Noodles
Main Dish 4. Crispy Beef with Sweet Chilli Sauce & Stir Fry Vegetables
Main Dish 5. Soy and Chilli Chicken Stir Fry with Egg Noodles
Side Dish. Sabrina’s Special Egg Fried Rice
Side Dish. Stir Fry Vegetables

Thank you for joining me on Severn Wishes, I hope you enjoyed this lengthy food post! Let me know in my comments or tag me on social media if you make any of my recipes!

✩ Sabrina ✩

Healthy and Nutritious Snacks for Pregnant Women

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FOOD WEEK ON SEVERN WISHES


Healthy and Nutritious Snacks for Pregnant Women

If there’s one thing that I’ve learnt so far during my pregnancy it’s this, you cannot always know what you’re going to want to eat! Snacking is fine providing you have a healthy and balanced diet with enough of the Vitamins and Protein that you and your baby need.

I’m now into my third trimester and I’m supposed to be consuming the extra 200 calories a day. However some days I find this quite difficult. Guidelines suggest that these calories are made up from low-fat dairy products, nuts and seeds, extra portions of fruit and vegetables, lean meats and wholegrain.

For my size and current weight I was advised at the start of my pregnancy to aim for between 2000 and 2250 calories every day. That can now be increased to between 2250 and 2500 calories but maintaining my healthy choices.

I have been monitoring my daily intakes using my Fitbit app on my iPhone. This allows me to see several things including the amount of Carbohydrates, Proteins and Fats I’ve consumed for that day. It’s a good way to keep track and is fairly accurate.

As my next image will demonstrate, most days begin in the same way, usually I eat cereal with milk so that I maintain a good fibre and calcium intake first thing. But then it really depends on what I feel like as to how much I eat at lunchtime. Sometimes it’s bread related, sometimes a whole hot meal, but other times it’s a mixed salad with added proteins… what I’m getting at is every day is varied. It also depends on how busy I am and if I’m working or at home. As you will see from these statistics from the first few days of May, my calories had an average of 2,400.

One thing I do maintain is eating between 3 and 6 fruit and vegetable portions in every 24 hours. Some days that is easy and others not so much. Although one trick is to drink a glass of orange juice or smoothie, this counts as 1 of your 5 a day and also contributes to your liquids intake which should be between 2 and 3 litres.

I’m going to be doing a blog post on some of my favourite healthy recipes that may help you if you struggle to get your recommended daily amounts. Lots of these are meals that I have eaten while being pregnant too.

One thing I’ve been pretty reliant upon is healthy snacks. I’ve eaten a lot more yoghurt and a lot more fruit related portions since my pregnancy began. For a time I went off sugary snacks which in a way was great, as I was only eating naturally occurring sugars and not processed ones. Though occasionally now I find myself reaching for a snack sized chocolate bar, but that’s still okay! Due to all the other more healthy snacks I’ve been consuming.

Here is one idea, why not keep a food diary if you don’t have an app so that you can keep track.

Here is a list of the things that I’ve been eating regularly and also a couple of other ones that pregnancy books and apps have recommended! I have included a few images of some of my foods too!

Low Fat Yoghurt with Fruit / Seeds

Scrambled Egg on Wholegrain Toast

Plain Porridge with Fruit

Smoothies – Banana and Raspberry is tasty and so is Strawberry and Mango!

Popcorn – Not the sugary sort but plain

Low Fat Yoghurt and Granola / Oat Cereal

 Crackers with Cheese and Grapes

Bread Sticks and Cheese

Grapes and Apple Slices (80-90 grams is 1 of your 5 a day)

Banana Bread / Banana Cake / Banana and Dark Chocolate Chip Cake


Baked Beans on Toast

Fruit – I love Berries like Raspberries in a bowl with two pieces/squares of shaved dark chocolate grated on top (only the good stuff!)

Mixed Salad Leaves and a Tablespoon of Grated Cheddar Cheese

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You’ll notice that many of these snacks could be considered breakfast related, and they are all pretty simple and quick to prepare as well.

I will admit I do enjoy cereal and yoghurt related snacks the most. But I have also enjoyed discovering new things these past few months too.


I hope that this blog post has inspired you with some healthy eating snacks whether you’re pregnant or not!

Thank you for reading!

✩ Sabrina ✩

Delicious Recipes That I Love To Cook – Time Saving Ideas For Healthy Eating And Tasty Eating

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FOOD WEEK ON SEVERN WISHES


Delicious Recipes That I Love To Cook – Time Saving Ideas For Healthy Eating And Tasty Eating

My Culinary Background

If there is one thing I love, it’s eating food and cooking food. I was first taught how to cook by my grandparents, I was very young at the time, and it began with simple things like Omelette and decorating your own homemade Pizza dough. Then we moved on to more complex things like Lasange and Pies. But as I got older I carried on with my interest in cooking, I started to experiment with flavours, and I also liked various parts of my heritage to come through in the meals that I cooked.

When I went off to University my Nan had written out some of her basic recipes in a little book for me – just in case I forgot anything. It is kept safely away now in case I ever need it, but most of it is now cooked through memory. I am forever grateful for her teachings, and she still tells me about new things now and again more than twenty three years since we began cooking together.

I met my husband at University, and at the time he couldn’t believe how much I ate! I was this tiny petite women and everyone in my family used to say I had a hollow leg! I won’t ever forget when I first cooked for him, I introduced him to a whole new world of flavours when we first met. There were foods he had never tried before, and there were things we also tried together too. And since then I have branched out into cooking even further, into both his background and his culture, and even into some more diverse parts of the world after going travelling with him. We both love to try something new!

My husband does suffer with an array of allergies, the majority of which are food related. This was problematic when we went travelling. Since we began living together (almost ten years ago now!) I evolved my ways of cooking to exclude the things he couldn’t have and simply substitute them for something else.

One thing I do like to do is eat healthily but by making sure its tasty and enjoyable. I often pass my recipes on to family and friends, but I wanted to share some of my favourites on my blog too. Because they can be adapted for whether or not you eat certain meats, or are vegetarian, the possibilities are endless, if only you know what goes together. And that comes with years of experience in the kitchen.

What I wanted to achieve by writing and sharing this blog post was to help you cook, give you new and easy to follow recipes and if you love what I’m putting out you can tell me and then I can write more posts like this one!

So for now… Let’s talk Time Saving in the Kitchen!

Time Saving in my eyes is this, you don’t have to cook everything from scratch every night of the week. It means you either have leftovers in the fridge or a batch of something in the freezer that can either be cooked in the oven straight from or defrosted during the day and then heated on the hob later…

All you need to ensure is that all the ingredients you choose to cook with haven’t already been pre-frozen. So don’t defrost raw meat, cook it in this recipe and then freeze it again. Use fresh foods and then have some bags or tubs at the ready to freeze your leftovers if that’s what you plan to do. If storing in a fridge Glass is best, the amazing Glass Pyrex range of sized dishes with lids are an excellent investment to make. I have the set that can go straight from cold to hot such as fridge to oven.

Let’s Make Some Tasty Food!

Today I am going to share three of my favourite time saving recipes with you. This will either do you 8 portions to eat, refrigerate or freeze. It’s up to you!

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Sabrina’s Tasty Italian Ragu

My Meaty and Tomato Ragu can be used for any of the following meals; Spaghetti Bolognese, Lasagne, Chilli Con Carne, OR simply Ragu Sauce to eat with Rice, Pasta or Potatoes.

All you would need to do is add additional herbs and spices to the Recipe below in order to make one of the meals above. Or leave the sauce as it is, and you can serve it with a wide variety of side dishes. If you aren’t sure how to turn this Ragu into one of the above meals leave me a comment and I’m happy to respond with that you’ll need.

✩ Ingredients ✩

Mince Beef – 400-600 grams (10-20% Fat is best)
Pork Mince 250-500 grams (Low Fat is best)
Lean Bacon or Lardons 250 grams – Diced (not Smoked for Children)

Tomato Puree – 100 grams
Chopped Plum Tomatoes – 3 Tins (400 grams each)
Carrots – 4 Large – Diced Fine
Large White Onion – 2 Sliced or Diced Fine
(Optional) Celery Sticks – 4 Diced Fine

Fill the 3 Empty Plum Tomato Tins with Boiling Water, then add these contents to a jug (careful the tins will go hot!) and add a Beef stock cube/pot to this and then stir through.

Vegetable Oil – 1 Tablespoon
Pepper – To Your Taste
Salt – To Your Taste
Oregano – 3 Tablespoons
Basil – 1 Tablespoon
Rosemary – 1 Teaspoon

✩ TOP TIPS ✩

You are aiming for around 1kg of Meat in this Ragu and it will then Serve Approx 10-12 Portions of Food.

If you have a Food Processor Use It! Blitz the Onions and Carrots together on Dice for a quicker start to your Ragu. Add your Optional Extra’s after this stage too so everything is the same size!

 

✩ Recipe ✩

1. In a large saucepan brown the meats together. You need very little oil due to the fat and then drain half of the fat off after around fifteen minutes.

2. Make sure your meats are cooked through and then add your tomato ingredients and then the jug of stock.

3. Simmer for twenty minutes with the lid on the saucepan.

4. Add all of your herbs and the diced vegetables, and mix well.

5. Simmer the saucepan now with a lid on top for around 1 hour. The liquid should reduce down and the sauce begin to thicken.

6. You know when your Ragu is ready because it will taste “together” with all the flavours having marinated as one and it will have thickened up nicely.

7. You can serve this with a range of side dishes, or freeze it all!

✩ Storage ✩

You can store this meal in freezer bags or in tubs, it will keep for a month! Remember to defrost a portion before you reheat it, and then you can also add other spices into it once it is chilled too!

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Sabrina’s Tasty Chicken Curry

My Curry is a mixture between a Chicken Tikka and a Chicken Bhuna. It isn’t spicy but it isn’t mild either, and it has a few vegetables in it as well. You can choose to leave these whole for adults or dice them finely for children who might be a little picky…

It’s also nice to consider adding other things to curry to bulk it out, peppers and onions work best but so do a variety of other vegetables. You can also bulk it out with additional tomatoes that aren’t just made for the sauce but left as chunks.

If you don’t want to use Chicken you could use a vegetable such as Cauliflower. Or Pork Belly is a nice meat for Curry, but it would need to be left in to Simmer for longer to make it tender.

If I am eating a portion of my curry alone I cheat by using one of those microwave Pilau Rice to go with it! They are Super Tasty and convenient! If you’re doing Rice for a few people though and on a regular basis then I highly recommend you invest in buying a Rice Cooker. They save you loads of time and you don’t have to stand their making sure your rice doesn’t stick to the bottom of the pan. Ours is from a simple one from Argos!

✩ Ingredients ✩

Chicken – Diced 400-600 grams (Portions 4-6)
Tomato Puree – 100 grams
Chopped Plum Tomatoes – 1 Tin (400 grams)
Plain Yoghurt – 100 grams
Large White Onion – 1 Sliced or Diced
(Optional) Yellow Pepper 1 Sliced into Chunks
(Optional) Red Pepper 1 Sliced into Chunks

Vegetable Oil – 1 Tablespoon
Salt – Pinch
Pepper – To Your Taste
Sugar – Pinch
Paprika – 1 Teaspoon
Garam Masala – 2 Tablespoons
Cumin – 1 Teaspoon (Mild) / 1 Tablespoon (Medium)
Chilli Powder – 1 Teaspoon (Mild for Children) / 1 Tablespoon (Medium)
Lemon Juice – 1 Tablespoon
Garlic – To Your Taste
Coriander Leaf – 2 Tablespoons
Curry Powder – 1 Tablespoon
(Optional) Ginger – 1 Teaspoon Sliced Thinly and Diced
(Optional) Coconut – Dried or Raw or Shredded – 1 Tablespoon

50ml of Warm Previously Boiled Water

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✩ Recipe ✩

1. Fry the Onion and Chicken in a Pan until Browned in a little oil. Add the Chunks of Pepper and Fry until Softened.

2. Start Making Your Sauce In Another Larger Saucepan that has a lid, by combining the tinned and packet items first such as the Tomato ingredients and yoghurt.

3. Then add the spices and herbs in to the saucepan one at a time, stir the pot thoroughly after each one.

4. Once all ingredients are combined add the browned chicken and onions to the mixture and stir through until all the pieces are coated.

5. Finally add the Water and Simmer the Pan for up to 1 hour. Stir every few minutes to avoid sticking and stirring through the flavours.

6. The Curry is Ready when the Sauce has Reduced down and Thickened, and the Chicken is left tender and moist and cooked through.

7. Serve with Rice and perhaps a Naan Bread which is also delicious to mop up any sauce!

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✩ Storage ✩

This meal can be cooled and stored in the fridge for two days or it can be frozen in portions once it is cooled and can be used within one month. Defrost thoroughly in the fridge over night before reheating.

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Sabrina’s Tasty Mediterranean Vegetable Pasta Bake

One dish that I love to make that also contributes to two of your five fruit and vegetables a day is my tasty Mediterranean Veg Pasta Dish!

What you will need for this tasty dish is a selection of your favourite vegetables that pair well with a tomato based sauce. I will firstly explain my main ingredients for this dish and then outline the other things you can choose to put in if you want… This also includes a choice of Topping as well!

✩ Ingredients ✩

Pasta 80 grams per person – the Shape is your decision

Tomato Puree – 50 grams (100 grams if you like a rich sauce)
Chopped Plum Tomatoes – 1 Tin (400 grams)

Large White Onion – 1 Diced
Green Pepper – 1 Sliced and Diced into Chunks
Yellow Pepper 1 Sliced and Diced into Chunks
Red Pepper 1 Sliced and Diced into Chunks
(Optional) Courgette – 1 Sliced
(Optional) Cherry Tomatoes – 3 or 4 per person
(Optional) Small Red Onion – 1 Diced

Oregano – 1 Tablespoon
Basil – 1 Tablespoon for Sauce 1 Tablespoon for Top
Garlic – As Fresh or Granules or Salt or Diced – 1 Tablespoon
Black Pepper – To Your Taste
Salt – To Your Taste

✩ TOP TIPS ✩

Use a Glass Tray for Pasta Bake, it makes it so easy to transfer from appliances!

De-Seed your Peppers before dicing them to ensure no seeds in your meal.


✩ Recipe ✩

1. While you boil a pan three quarters full for your Pasta to become cooked in, preheat an oven to 180’c (160’c Fan).

2. Place your chopped and diced vegetables into a tray, coat with a little oil and oven bake for 25 minutes. (This includes the peppers and onions and any of your optional extras etc). Stir after this time and put on for a further 15 minutes.

3. To make your sauce combine in a jug the tomato puree, chopped tomatoes and herbs and spices. Stir thoroughly. Season it to taste and place to one side.

4. Cook your pasta on a hob while your vegetables soften for their final minutes in the oven.

5. Once cooked strain your pasta. You then want to add it to the Roasting Vegetables in the tray. In order to do this remove the tray from the oven, place on a heat protective surface and stir the contents of it together.

6. Then quickly add your sauce from the jug and stir, followed by the pasta and stir. Your sauce should coat all of your ingredients, if it doesn’t seem like enough fill halfway up the now empty tomatoes tin with partly cooled boiled water. Add in 1/4 of the amount in the tin at a time, stirring constantly until all of in the tray is coated in sauce. You don’t want your pasta swimming!

7. Shake the tray from side to side gently allowing the contents to settle flat. At this stage you can add some cherry tomatoes on to the top and a sprinkle more of some basil if you like basil. These tomatoes will bake on the top nice and soft.

8. Put the Pasta Bake into the oven at the same temperature as earlier (160’c) and leave it for around 15 to 20 minutes. If at this stage you want to add some grated cheese on top, carefully remove the tray, wobble it and stir at the edges to make sure it isn’t sticking. If it is sticking then stir it all thoroughly before sprinkling on your cheese.

9. Bake for more 10 minutes or until the cheese is melted and browning. Serve in bowls with Garlic Bread on the side! Yum!

✩ Storage ✩

This pasta will keep overnight in the fridge for leftovers the next day. Ensure it is heated through thoroughly in smaller bowls when you come to finish it off.

✩ Additional Tips ✩

You can choose to add meat to the Vegetarian Pasta Bake if you wish, just remove one of the vegetables from the “you choose” part and keep the same amount of grams. For example, 100g of Chicken Breast Chopped OR 100g of Bacon Lardons (Avoid Smoked and Limit Portion for Children Due To Salt Content).

If you don’t like one of my ingredients remove it and substitute it for something else. It could be a herb or a spice or a vegetable. It will of course alter the taste slightly, but we’re all different at the end of the day.

Adding a little Grated Cheese on top of your food is definitely allowed in my house!

Don’t be afraid of just putting your favourite vegetable next to the meal on the plate, you don’t have to put it inside a meal if you don’t want to. Do that fresh every time you cook and that will count towards your five a day too.

Delicious!

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Thank you very much for reading this post, I hope you have enjoyed it. If you cook any of my recipes please leave me a comment and let me know how you get on! And if you want to republish any of my recipes then please credit me as the original recipe creator! Thank you!

✩ Sabrina ✩

Sabrina’s Delicious and Delectable Easter Rocky Road

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Sabrina’s Delicious and Delectable Easter Rocky Road!

☆ Welcome to a post about Sabrina’s Recipes! ☆

So with Easter only being a day or so away, I had wanted to share one of my favourite recipes with you all. This is rather indulgent and it is quite a sweet treat, but if you like this sort of thing, this will be right up your treat tasting alley!

My Easter Rocky Road is a Nut Free delicious treat for the whole family, it takes only minutes to prepare and a couple of hours to set and that is all! And you can add other options in to it in order to make it go further, and to allow your family to get some fruit into their diet too.


You can tailor this recipe to suit yourselves, like I said above this is a Nut Free Recipe due to the allergies in my family. However feel free to substitute items and adapt this recipe in any way that you need to. Just keep the same measurement. For example, if you want a Vegetarian Recipe and are fine with Nuts, you can remove the 50 grams of Mini Marshmallows and replace those with 50 grams of Chopped Nuts.

This recipe will make approximately 24 squares of Rocky Road. You can determine the depth of yours by choosing a baking tin or glass dish that suits you. When making for children, make sure that you supervise when eating due to the mixture of textures. Also make sure you cut this dessert into small portions due to the high sugar content. The serving is designed as one square of Easter Rocky Road at a time. Once it has set and been cut, place the pieces into a cake tin or baking tin with a lid, keep it closed between servings and the cake will last up to 7 days.

☆ What You Will Need ☆

A Baking Tray / A Glass Dish (Approximately 1.5 inches Deep)
Baking Parchment Cut To The Size Of Your Tray
A Large Bowl For Mixing
A Saucepan and A Glass Bowl for Melting The Ingredients Listed Below
Water for Boiling in the Saucepan
Two Wooden Spoons
A Spatula

☆ Sabrina’s Easter Rocky Road – Ingredients ☆

Mini Marshmallows 50 grams
Maltesers 50-75 grams
White Chocolate Chips 25-40 grams
Digestive Biscuits OR Ginger Biscuits 150-200 grams
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Milk Chocolate (for melting) 250 grams
Dark Chocolate (for melting) 120 grams
Butter (for melting) 140 grams
Golden Syrup (for melting) 4 tablespoons
☆

Mini Eggs – 2 bags – 1 to be used inside the Rocky Road (these need to be cut up into quarters) and then you need to leave 1 bag with some whole or halved to push in to the mixture at the last minute before putting it in the fridge for setting.

You can also add any of the following things that go brilliantly with this recipe – Cherries / Cranberries / Nuts / Raisins etc… You will need 50 grams of your chosen one/s and make sure you increase the depth of your tray by half an inch / 2 cm if you decide to include more than one of these.

☆ Sabrina’s Easter Rocky Road – Method ☆

☆ Crush the Biscuits into mixed sized pieces and add to a large bowl.

☆ Melt the Milk and Dark Choc with the Syrup and Butter until Smooth.

☆ Set 150ml of the melted chocolate mixture to one side in a jug to cool a little.

☆ Add your chosen Rocky Road Ingredients into the Bowl with the Biscuit bits and Mix up thoroughly.


☆ Once you’re happy with the distribution, add the melted chocolate mixture from the saucepan / glass bowl. Mix it up completely coating all the ingredients.

☆ Transfer to the baking / glass tray with the parchment already lined inside it and smooth it out as flat as possible, push down gently using a wooden spoon.


☆ Pour the remaining melted choc (from the jug) over the mixture and smooth it over the top with a spoon or spatula, you need to try and coat most of the mix.

☆ Add your chosen decorations of Mini Eggs OR even Malteser Bunnies!

☆ Put the whole tray in the fridge to set for a couple of hours, then gently remove the paper from the baking tray and cut the Rocky Road into nice squares ready for serving.


☆ Remember to put the pieces into a seal-able tin or tub to make sure it stays fresh. Once set and cut just store it at room temperature for the best results. And Enjoy!

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Thank you very much for joining me for this food related blog post today. I hope you have enjoyed it and I hope you find my instructions easy enough to follow yourself.

If you end up making my recipe then please leave me a comment, I would love to know what you think about it and also do tell me how it turns out!

Wishing all of you a great Easter!

✩ Sabrina ✩