Blueberry Muffins with Streusel Crumb Topping

Base recipe adapted from BBC Food

Makes 8 muffins


For the Blueberry Muffins

  • 110g unsalted butter (room temperature)
  • 65g caster sugar
  • 2 medium eggs
  • 1/4 tsp vanilla extract
  • 110g plain flour (sieved)
  • a pinch of nutmeg
  • 1 1/2 tsp baking powder
  • 125g fresh blueberries
  • 2 tsp lemon zest
  • 50g white chocolate chips

For the Streusel Topping

  • a generous pinch or two of cinnamon
  • 45g plain flour
  • 28g demerara sugar
  • 28g unsalted butter (cold)


  1. Cream together the butter, sugar, vanilla extract and lemon zest until light and fluffy.
  2. Add the eggs and mix using a stand or hand mixer for 3 minutes.
  3. Sieve the flour, baking powder and nutmeg and add to your mixture. Stir by hand using a spatula until just combined, it is important not to overwork the batter.
  4. Add the fresh blueberries and white chocolate. Stir until just combined and evenly distributed.
  5. Refrigerate for at least an hour or leave overnight.
  6. Preheat oven to 180°C.
  7. To make the crumble topping: add the flour, sugar and cold butter and rub using the tip of your fingers until crumbly.
  8. Scoop the refrigerated muffin batter in your lined cupcake tray and flatten each muffin using a spoon.
  9. Top each muffin with a generous amount of streusel topping and bake in the oven for 22 – 25 minutes until golden.
  10. Leave to cool for 5 minutes and then serve with double cream.



  • Remember to dry the blueberries using a paper towel after washing to soak up any extra moisture.
  • The reason for flattening the muffins prior to baking is to stop the crumble/streusel topping from sinking to the bottom of the muffins whilst they bake.
  • The batter can be left overnight and made ahead of time.

Terry’s Chocolate Orange Cookies


Base recipe adapted from BBC Good Food

Makes approximately 28 cookies


  • 175g of Terry’s Chocolate Orange, chopped (1 box)
  • Zest of 1 large orange
  • 150g unsalted butter, softened
  • 80g light brown sugar
  • 80g caster sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 225g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp salt


  1. Preheat oven to 170°C. Line baking tray with non-stick baking parchment.
  1. Cream the butter and sugars until light and fluffy.
  1. Add the vanilla extract, egg and orange zest and beat until creamy and well combined.
  1. Sieve the flour, bicarbonate of soda and salt and add this to the mixture. Mix to combine.
  1. Add in the chopped Terry’s Orange Chocolate pieces and fold in using a spatula.
  1. Use a small ice-cream scooper to place even amounts of dough on your lined baking tray.
  1. Bake for 8 – 10 minutes until the cookie edges turn a light brown colour. This results in a soft chewy cookie.
  1. Using a cooling rack, leave to cool for a few minutes before enjoying.


  • Feel free to use a tablespoon to scoop and measure your cookie dough if you do not have a small ice-cream scoop available.
  • This dough freezes extremely well and so the mixture does not need to be baked all at once.

Oreo & Nutella Milkshake



  • 1 cup (240ml) whole milk
  • 1 tbsp Nutella
  • 7 Oreos
  • 3 scoops vanilla ice-cream
  • 1 tsp instant coffee
  • 1 tsp warm water
  • Whipped cream (for serving)


  1. Take 1 teaspoon of instant coffee and to that add 1 teaspoon of warm water. Stir to dissolve and set this mixture aside.
  1. In a blender combine all the ingredients: 7 Oreos, 1 tablespoon of Nutella, 1 cup of milk, 3 scoops of vanilla ice-cream. Finally add the instant coffee mixture that we set aside earlier.
  1. Blend until combined.
  1. Pour into a glass and top with whipped cream or any other garnish to your liking.


  • You can use semi-skimmed milk instead of whole milk for this recipe.
  • If you are not a fan of Nutella or coffee (if such a person even exists :P), then of course feel free to leave these ingredients out or add smaller quantities to the milkshake. Coffee is an excellent ingredient in enhancing anything chocolate flavoured!
  • This recipe makes a thick milkshake, if you prefer a runnier consistency then add an extra 1/4 to 1/2 cup of milk.

Spinach and Cheese Cannelloni

This dish is quick to assemble and the recipe can be followed blindly! A great recipe for those meat-free Mondays and most importantly, it’s delicious! What more could you want?  🙂

Recipe adapted from:

Spinach and Cheese Cannelloni

Approximately 10 servings (makes two 8 x 10 dishes)


  • 340g frozen spinach (chopped)
  • 250g grated mozzarella cheese
  • 250g ricotta cheese
  • 280g cream cheese (Philadelphia)
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 24 cannelloni pasta shells
  • 1000g of pasta sauce or pasta bake sauce (two 500g jars)
  • 150g grated mature cheddar cheese (for topping)



1. Thaw your frozen spinach and squeeze until completely dry.

2. Preheat oven to 180°C.

3. Combine cheeses (mozzarella, ricotta, cream cheese), spinach, eggs, salt and black pepper; until everything is evenly distributed.


4. Fill this mixture into a large piping bag.

5. Fill each 8 x 10 dish with half a jar of pasta sauce and spread it out so that the  bottom of the dish is fully covered.


6. Using the piping bag generously fill the cannelloni shells with the spinach and cheese mixture and line the dish with the stuffed shells as you go along.


7. Once the shells are filled and lined up, use the remaining pasta sauce to cover the shells evenly (another half jar of pasta sauce for each dish).

8. Fill both empty pasta sauce jars 1/4 of the way up with water (one for each dish). Pour the water in each corner of the dish, this will help cook the pasta.

9. Sprinkle approximately 75g of grated mature cheddar cheese on each baking dish so that the pasta can have a yummy golden cheesy topping!


10. Cover each dish with kitchen foil and place in the oven to bake for about 50 minutes.

11. Remove kitchen foil from both dishes and let it bake uncovered for an additional 10 minutes.


And now it’s time to enjoy! 🙂


  • Remember to fill the piping bag first and then cut the tip so that the filling doesn’t leak out as your loading the bag.
  • Feel free to use a freezer bag / zip-lock bag if you do not have a piping bag available.
  • Experiment with different cheeses, sauces and fillings: e.g. parmesan or try adding minced meat.

American-Style Blueberry and White Chocolate Pancakes

These American-style pancakes are fluffy and super delicious! The combination of fresh summer blueberries with sweet white chocolate chips is literally amazing. Drizzle with Canadian maple syrup and serve with a scoop of vanilla ice cream, I promise that you won’t be disappointed 🙂

Recipe adapted from: Jamie Oliver’s – ”Happy Days with the Naked Chef”.

You can purchase Jamie’s book by clicking the following link:


Serves 4


  • 3 large free-range eggs, at room temperature
  • 115g plain flour
  • 1 heaped tsp baking powder
  • 140ml semi-skimmed milk
  • 1 pinch salt
  • 125g blueberries
  • 100g white chocolate chips
  • 50g unsalted butter (for frying)

(Feel free to add extra blueberries or chocolate chips to the measurements stated above).


1. Separate the eggs by putting the egg whites into one bowl and the yolks into another.

2. Add the plain flour, baking powder and milk to the egg yolks and mix until you get a thick but smooth batter.


3. Add a pinch of salt to the egg whites and whisk until they form stiff glossy peaks.


4. Gently fold the egg white mixture into the egg yolk batter that you previously combined.

5. Heat a non-stick pan on medium heat, drop a small knob of butter. Pour some of your pancake batter into the pan (using a ladle or a pouring jug will give you a lovely round shape) and fry for a couple of minutes until golden brown and firm.

6. Add a handful of blueberries and white chocolate chips to the uncooked side of the pancake, flip and now cook until this side of the pancake is also golden brown.

Enjoy! 🙂

Additional Toppings To Try

  • Dark, Milk or Caramel Chocolate Chips
  • Different Fruits: Raspberries, Strawberries, Blackberries, Bananas etc.
  • Whatever else you fancy! It’s impossible to go wrong with these 🙂

– Neelam, Dollies