Favourite Recipes

Unfortunately I am one of those people that hates cooking, mainly because something always goes wrong, but I do have a few recipes that are so easy to cook that even I can manage them, and I would love to share these with you, so here you go...


  • 3 or 4 Chicken Breasts 
  • 1 Bag of Spinach (washed and dried)
  • 1 Jar of Red Pesto
  • 1 Tub of low fat crème fraiche
  • Preheat oven to 180 degrees (fan oven)
  • Put spinach in bottom of an oven proof dish
  • Put chicken breasts on top of spinach
  • Cover chicken with crème fraiche and jar of pesto
  • Put in oven for 30 minutes (uncovered) 
  • Remove and stir, turning the chicken over
  • Put back in oven for further 30 minutes (uncovered)
  • Serve with either pasta or rice

Cake Ingredients
  • 250g butter (at room temperature)
  • 250g  caster sugar / brown sugar
  • 4 eggs
  • 350g self raising flour
  • juice and zest of 1 orange
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 350g courgette (grated)
  • 50g walnuts, roughly chopped
  • 80g sultanas
Icing Ingredients
  • 125g cream cheese
  • 50g unsalted butter
  • 300g icing sugar
  • juice and zest of 1/4 orange
[This can be made into a two sponge cake (with icing in middle) or as one whole cake with icing over the top.]

1.        Grease and line a 25cm deep cake tin with baking paper. Preheat an oven to 180°C.
2.        Place the butter and sugar in a bowl and beat until creamy. Add the eggs one at a time while mixing until the eggs are well incorporated.
3.       Sieve the flour with the cinnamon and mixed spice. Fold in a 1/3 of the flour, followed by 1/2 of the orange juice and zest, repeat this using the remaining flour and orange, so that all the ingredients are well combined.
4.       Stir in the courgette, walnuts and sultanas and incorporate well.
5.       Pour the mixture into the prepared cake tin and place on the centre shelf of the preheated oven. Leave the cake to cook for around 1 hour or until the cake is firm to touch (if preparing 2x20cm cake tins, reduce the cooking time to 30-40 minutes). Turn the cake out on a rack and allow to cool.

Beat the cream cheese and butter together until creamy. Gradually beat in the icing sugar and orange juice and zest until you have a smooth creamy icing. Spread over the cooled cake. If you have prepared 2x20cm cakes, spread the icing over the top of the one and sandwich the two cakes together and then cover the top and sides of the cake.

(Source: Unknown - if this is your recipe, please get in touch so I can acknowledge you!)