I originally found this recipe on Pinterest, and changed it a little to suit what was in my kitchen. They used butternut squash and baby spinach. I was really impressed by not only how simple this curry was but also by how good it was. My husband enjoyed it, and compared it to one we order frequently in a popular restaurant.  



1 onion
Pumpkin or butternut squash (I had quite a bit left over but no idea regarding weight)
Thai red curry paste 2/3 tablespoons
The original recipe used yellow curry powder but I couldn’t find in the local supermarket so I bought a medium curry powder instead. 1 teaspoon.
Coconut milk
Coconut oil
Crushed cashews
Sliced limes
Spinach or kale


Chop the onion and the pumpkin into cubes.
Pan fry the onion for 4/5 mins in a little coconut oil.
Once the onion has started to brown add in the pumpkin and add in the thai curry paste and curry powder. Stir to coat the onion and pumpkin. 
Add the can of coconut milk and let simmer for roughly 15-20 mins. The pumpkin will soften and you will be able to break it with a fork.
I added in the kale and waited for it to wilt. 

I had a little left over roast beef which I cubed and added at the last moment. Although this dish is amazingly flavored and filling without meat, so it really depends on you. Serve with rice, crushed cashews and a slice of lime for decoration.

Love Steph x



In the pursuit of being healthy I found a recipe using Sweet Potato as a base for quiche. It is super simple and doesn’t take much time or effort to prep. I had posted a photo on my facebook last Sunday and quite a few people messaged me and asked me to share so here it is:

To make the crust:

Heat the oven to 220
Shred 3 sweet potatoes I grated mine.
Soak the shredded sweet potato to remove some of the starch. Then squeeze out excess water and place on a paper towel lined plate.
Place the sweet potato into a bowl with 1 egg white, 1 table spoon of flour (this can be gluten free) 2 tablespoons of olive oil, and a little salt & pepper. Mix together.

Grease a pie dish, I used a little canola spray. 
And press the mixture into the dish. 
Cook for 25 mins.


To make the quiche:

Slice up about 4 layers of bacon
I used 1 yellow onion, but you can also use spring onions.
I fried the bacon and the onion with a little of the canola spray, and when almost ready added a handful of baby spinach leafs. Cook until wilted and remove from the heat.

In another bowl mix 3 eggs and the left over yolk from the crust. About 200ml milk, and grate some cheddar cheese. 

When the base is done place the bacon, onion and spinach onto the sweet potato base and pour over the eggs, milk and cheese mixture.

Add salt and pepper to taste. 
Bake at 180 for roughly 40 mins.
Let cool down for 10.


I hope you enjoy this healthier alternative to quiche.
It is definitely a great way to sneak in extra vegetables hehe

Love Steph x



I have a sweet tooth so when I have guests round for lunch or dinner I love to make something delicious to please them. 

Especially for my niece who adores my Oreo cheesecake (click for the recipe), she can usually be bribed to eat all her vegetables by the mere mention of dessert.  

I saw some fresh blueberries in the supermarket, I bought them with the intention of preparing blueberry chia muffins (click for recipe). Then I saw a youtube video for expresso panna cotta and got the idea that blueberry and vanilla would be interesting, and also appropriate for a child. I didn’t want to send her running up the walls on a caffeine high. 

Ingredients & Method:

Blueberry sauce

Blueberries (Fresh or frozen – thawed) approx 250g

3 table spoons of honey

2 table spoons of lemon juice

Place in a pan and cook on low for about 3 mins until the blueberries are soft, remove from the heat and put in a bowl to cool down. When cool I placed mine into glass containers.

Vanilla panna cotta

600ml milk (I used whole milk which in Malta is equivalent to UK semi skimmed) 

Vanillia pod (I used 2 as I love vanilla and find it difficult to remove all from the pods)

Vanilia essence (just a drop)

4 sheets of leaf gelatine

120g caster sugar

200ml natural yoghurt

Soak the gelatine in a bowl of cold water for 10 mins. (I did this before I started to make the blueberry sauce). Place milk into a pan and simmer, add in the vanilla & sugar. Stir until the sugar has dissolved in the milk. Remove the milk from heat as soon as it starts to boil and add in the leaf gelatin (make sure to squeeze out any excess water). Slowly stir until that has also dissolved. Let the milk cool down a bit and then sieve. 

Once the milk has cooled add in the yoghurt mixing gently. I then spoon the mixture ontop of the blueberry sauce mix. I tried to be careful but the mixture separated and became a marbled white and purple shade. I thought it still looked pretty. Leave to cool in the fridge for a few hours or overnight.


I then whipped up a little fresh cream to top my panna cottas and finished by placing a few fresh blueberries ontop each one.


This recipe makes roughly 6 glasses but depending on the size of your containers. This was my first time making panna cotta and I will definitely make more again, next time experimenting with different flavours. It was much easier than I expected, so don’t be afraid to try it out!

Love Steph x


Hey guys!
A few weeks ago I made some blueberry breakfast muffins, when I posted the photo to facebook quite a few friends asked me to share the recipe. I decided to wait to post it so I could do a step by step guide and I only just had time now… So here it is! 

blueberry chia muffin

Homemade Blueberry Oat Banana Chia Muffin


1 cup wholemeal flour
1 cup flour
1 cup rolled oats
baking powder
Brown sugar
Chia seeds
2 Bananas
Sunflower oil
2 Eggs
Nuts (I used hazelnuts the first time, and today I’m using walnuts)
Vanilla essence 


Add the dry ingredients into a bowl.

Mash up the two bananans, and mix in the milk. Add in the sunflower oil.

Separate two egg yolks and add them into the mix, keep the egg whites for later.

Add the banana mix to the Chia mix, fold in the blueberries and the nuts, add the vanilla. 

Whisk the egg whites into stiff peaks, and fold them into the mix. Add to muffin tray. The first time I used paper cups and the muffins stuck to the paper so this time I’m going to use the tin and then transfer into the paper cups when cooled.

Bake at 180 for 25 mins. 

Ta Da! Super easy. Seriously tasty and a rather healthy breakfast on the go for us crazy people who are always dashing around.

Love Steph x


I am a big fan of soups, and now is the best weather for them. I tried out a broccoli soup recipe which worked really well. It’s crazy simple (thank you Gordon Ramsey) and only a few ingredients.

broccoli soup

Salt & pepper
Parmigiano Reggiano shavings

First you need fresh broccoli. Dark green in colour and tight florets. Cut the  florets off the stalks, and add to boiling salted water. Add more salt. Keep the lid on it so that the water remains hot.
Boil for about 4/4.5 mins.
Remove whilst hot and put into the blender (I have a hand held one which I find quick and convenient) and add some of the water that the broccoli was boiled in. blend until a nice smooth consistency.
Add a little cream.
Plate with the walnuts, cheese shavings and pepper to taste.

Ready in 15 mins and most of the waiting time is for the water to boil. Healthy, simple and one way to make sure your partner eats his vegetables. To watch Gordons full version click the link below. I changed my recipe slightly but kept to his basics.

Love Steph x