Potato Dauphinoise

New Year’s resolution be damned, I’m smothering carbs in dairy!

This is an excellent side dish, something quick to prepare that can be thrown in the oven while you get on with your business. I don’t make it often, because it is milk covered in cream covered in carbs covered in cheese, but when I do it feels like such a treat. And we all need a little treat in January, the proven worst month in the year. Bring on spring!

Chocolate Chip Cake in a Mug

Well, this is a little revelation! For Christmas, one of my lovely aunts got me a beautiful book full of cakes you can make in a mug and cook in a microwave. Individual cakes, minimal preparation, many variations, any time you want, with virtually no clean-up! ZOMG.

I was really sceptical at first, cooking a miniature edible cake in only 90 seconds? WITCHCRAFT!

But it works, and works well! And while it is a quick and dirty version of a cake, it would also be SUPER cute as an individual dessert. I’m thinking dividing the recipe up into small/espresso cups and microwaving for slightly less time.

Raspberry Coconut Slice

Vive La France!

I say that, because I adore and love France, where I first ate this little beauties. And in these freezing post-Christmas months, I dream slash bake myself away to Provence.

Basically, the south of France is a little cobbled haven for baked goods. Frangipane, macaron, tarte citron AND MORE! I sample and love them all. Recently I realised that I have no idea what these are called (in French, or in English), and they don’t hang around long enough for me to care. You gotta eat them fast or they will melt.. is my excuse.

My grandparents have a house in the south of France, and it is one of my favourite places in the world. These cold, miserable, dark winter nights I think about the delicious food and weather, and these coconutty, jammy squares give me a taste of sunshine.

Garlic Chicken Breasts

Sometimes you just need a hunk of delicately flavoured chicken in your life. And that’s ok. It’s a real comfort on these cold (and windy - seriously, why is it so windy?) winter nights.

I wanted to jazz up your regular chicken breast slightly, while still trying to maintain a semblance of “not crashingly unhealthy.” Because in my post Christmas, post tins of roses, post advent calendar state, I need to lay low(er) on the old calorie count before my arteries just about give up on me.

This is great because it is versatile, the recipe can easily be increased for more people, and it can be served with a multitude of sides.  I went with some rocket (my fave green thing) and new potatoes. You could easily cut out the carbs and add in more veggies or a larger salad. Baby steps..

Peanut Butter Brownies

All the stores are full of "healthy" food for New Years and I'm just like.. BROWNIES.

Everybody loves brownies. And, by transit of property, everybody loves the person who brings brownies.

I particularly love these because these really are "kitchen cupboard" brownies. We've all got a jar of peanut butter and some peanuts lurking in the back of the cupboard.

I’ve really been experimenting with all sorts of brownie types, because it is a basic recipe that lends itself so well to different flavours. We've had the classic, the orange, the mint, so far. 

These came about after I was googling “recipes with peanut butter” as you do, and I couldn't believe that I hadn't considered peanut butter brownies up until then. If you wanted to be really naughty, you could easily throw in peanut m&ms instead of the chocolate chips and peanuts. Not that I've ever done that. Ahem.