Picnic and BBQ Recipes I.

Here are some great picnic and BBQ friendly recipes for the upcoming Summer weather!

Lamb in marinade.


(Serves 4.]

4x 100g/3.5oz lamb steaks

2tbsp garlic paste or crushed garlic

1tbsp olive oil

salt and pepper to taste


a grill or BBQ


Mix the garlic, oil, salt and pepper together.

Put 1/8 of the mix on one side of each steak.

Put the lamb on to cook, seasoning facing the heat.

Add another 1/8 of the seasoning to the other half and cook the other half until cooked through.

Beans in sauce.


(Serves 4.]

200g/7oz cherry tomatoes

200g/7oz bell peppers

1 onion

4 cloves of garlic

steak seasoning

ras el hanout

400g/14oz tin butter beans

400g/14oz tin black eyed beans


chopping board and knife

pot and stirring spoon



Peel and chop the onions and garlic.

Chop the peppers and tomatoes.

Place in a pan on a medium heat until all soft.

Blend with the seasoning.

Drain the beans.

Stir the beans in.

Serve hot or cold.

Princess chocolate cake.


(Serves 8.]

400g/14oz flour and raising agent

100g/3.5 dark chocolate

55g/2oz cocoa powder

50g/1.7oz sugar

2 eggs

200ml milk

50g/1.7oz yoghurt

icing, toppings, whatever you fancy, mine was princessy because I wanted something cutesy


mixing bowl

greased or nonstick baking tray


Preheat the oven to 160C/320F.

Mix the dry ingredients together in a bowl. Incorporate the yeast and mix thoroughly.

Crumble the chocolate and mix it in.

Mash in the eggs and yoghurt.

Quickly incorporate the milk and transfer the mix to your pan.

Bake at 160C/320F until a skewer comes out clean.

Allow to fully cool before decorating.


And there are three nice recipes for some Summer fun!

What do you fancy cooking this Summer?


For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

20 Food Charts To Take You From Beginner To Pro.

I don’t normally do posts like this, but I recently realized what a collection of charts I was accumulating and how useful they have been to me. So, as a special treat of sorts, here are my top 20 useful charts that should help any beginner cook (and even some great cooks) learn some skills. Maybe you can save them as a file or maybe you can print them for your walls. Maybe you already know 99% of this or maybe you haven’t a clue yet. All I know is that these charts helped me and therefore I will share them.

First our utensils. Chasing Delicious have a great range of unit conversion charts.

1: Unit conversion by volume.

20 Charts To Take Your Cooking From Beginner To Pro.

2: Unit conversion by weight.

20 Charts To Take Your Cooking From Beginner To Pro.

Next, there is a range of kitchenware you might want to consider getting.

3: Kitchenware.

20 Charts To Take Your Cooking From Beginner To Pro.

4: Knives.

20 Charts To Take Your Cooking From Beginner To Pro.

And finally, some tips on storing food once you’ve got it.

5: General storage guidelines.

20 Charts To Take Your Cooking From Beginner To Pro.

Once the kitchen is all in order and stocked and we have an idea what the recipe is saying, we may want to look at cooking technique.

Again, Chasing Delicious have some great guides.

6: Cooking methods.

20 Charts To Take Your Cooking From Beginner To Pro.

7: Mixing methods.

20 Charts To Take Your Cooking From Beginner To Pro.

8: Techniques using eggs.

20 Charts To Take Your Cooking From Beginner To Pro.

Definitely check them out for their Kitchen 101 charts. πŸ™‚

Or you could try some quick and healthy simple cooking by mastering your pressure cooker.

9: Pressure cooker.

20 Charts To Take Your Cooking From Beginner To Pro.

But it doesn’t just boil down to the right technique. There are little differences between very similar foods that can make big differences in the end result. Try and use these guidelines next time you’re cooking…

10: Grains.

20 Charts To Take Your Cooking From Beginner To Pro.

11: Pasta.

20 Charts To Take Your Cooking From Beginner To Pro.

12: Boiled eggs.

20 Charts To Take Your Cooking From Beginner To Pro.

13: A turkey.

20 Charts To Take Your Cooking From Beginner To Pro.

But we still aren’t done. We know what to cook, what quantity to cook and how to cook it, but what about seasonings? If you want to improve your seasoning, look no further than these charts.

Try and use flavour pairings not just to work out how to season one item, but to work out what foods taste best together. If they have no shared seasonings, they may be a bad combination!

14: Flavour pairings.

20 Charts To Take Your Cooking From Beginner To Pro.

If you are making a certain type of food, check which spices work with which recipe. If you cross-reference flavour pairings and cooking pairings you should find some fail-safe ideas for your next recipe.

15: Cooking pairings.

20 Charts To Take Your Cooking From Beginner To Pro.

Whether you’re cooking meat or vegetables, a roast a braise or even a pan-fry, a dry rub rarely goes amiss. You can even use it as a sort of marinade for the surface of your food.

16: Dry rub mixes.

20 Charts To Take Your Cooking From Beginner To Pro.

If you’re looking to cook something with an ethnic feel, but you don’t have the right spices or aren’t sure what exemplifies that cuisine, try these combinations.

17: Spices by Cuisine.

20 Charts To Take Your Cooking From Beginner To Pro.

Or if you aren’t sure and want to rely on the tried-and-tested but add a bit of a twist, why not mix your own sauces?

18: Sauce mixes.

20 Charts To Take Your Cooking From Beginner To Pro.

Finally, the drink can matter as much as the food you’re serving. For dinner parties or fancy meals, or just for ordering when you’re having a meal out, these guides can be a great help.

19: Wine pairing.

20 Charts To Take Your Cooking From Beginner To Pro.

20: Beer pairing.

20 Charts To Take Your Cooking From Beginner To Pro.

And those are my favourite food charts. I hope you found at least a couple useful!

I won’t be making many posts like this, but if you have any awesome charts to share I’d love to see them. πŸ™‚

TTFN and Happy Hunting!

WWW. BBQ Chicken and Piernik Brownies.

Another busy week with the new puppy. For something that spends so much time asleep, she really does add to the day! πŸ™‚

But we did manage to have some treats and new things mixed up. Not least of all, a BBQ chicken pan roast that was so good we made it twice.

BBQ Roast Chicken.

BBQ Roast  Chicken Recipe


  • -8 pieces of chicken (thighs or breasts)
  • -300g celeriac
  • -300g potatoes
  • -300g carrots
  • -2tbsp chili garlic
  • -1tbsp soy sauce
  • -1tbsp brown vinegar
  • -1tbsp salt
  • -1tbsp sugar


  • -chopping board and knife
  • -large oven tray


  1. Slice the potatoes and celeriac into thin slices. Arrange them on the bottom of the tray.
  2. Arrange the chicken and carrots on top.
  3. Salt and place in the oven at 200C for around 20 minutes.
  4. Take out and rest a little. Add the sugar to the chicken skins. Leave to soak in.
  5. Add the vinegar and soy sauce to the whole dish. Drizzle with chili garlic.
  6. Roast at 160C until cooked through.

BBQ Roast  Chicken Recipe 2

Piernik Brownies.

Piernik Brownies Recipe

Piernik is one of my favourite things of all time. It’s basically Polish gingerbread and it’s delicious, especially with a bit of dark chocolate or jam. Dark chocolate, jam and piernik is a great indulgent afternoon treat.

This is a combination of two of those flavours: gingerbread and dark chocolate. I made a sugar-butter icing with cinnamon and cocoa powder as Jon likes baked goods to have some sort of icing, cream or custard on them, but they’re really delectable as they are.


  • -2 cups plain flour
  • -3tbsp cocoa powder
  • -3tbsp sugar
  • -2 eggs
  • -1tbsp grated or chopped ginger
  • -1tsp cinnamon
  • -1/2tsp nutmeg
  • -1/4tsp cloves
  • -water as needed


  • -mixing bowl and fork
  • -greased or nonstick baking tray


  1. Mix all the ingredients together. Add more sugar to taste.
  2. Pour into the pan.
  3. Bake at 160C for 10-20min, or until spongy but cooked through.
  4. Serve with coffee.

And that’s what we liked the most out of our meals this week. What have you enjoyed cooking or eating this week?

TTFN and Happy Hunting!

WWW. BBQ “Fried” Chicken and Pumpkin Banana Cake.

Another skipped week for WWW and FitFriday. Oh well, if I’m going to be lazy with something it may as well be writing and not something with β€œwork” in it, like work, housework or my actual workouts.

Anyway, back on track this week with the best recipes of the week: baked β€œfried” chicken and a pumpkin and banana cake.

Banana Pumpkin Cake 2

Recipe 1: Pumpkin Banana Cake.


[Serves 8.]

-6 bananas

-400g pumpkin

-300g flour and raising agents

-1/2 cup chopped brazils

-8 whole brazils

-50g butter

-1 egg

-5tsp cinnamon

-1tsp nutmeg

-1tsp ginger

-1/4 tsp cloves


-mixing bowl


-greased or nonstick cake pan


1: Blend the bananas, pumpkin and butter in a bowl. You may need to cook or freeze and defrost the pumpkin first to soften it, depending on the variety. Ours was frozen from Autumn and needed using up badly.

2: Stir in the egg and spices until the consistency is smooth again.

3: Add the chopped brazils and stir through. Pour into the tray.

4: Carefully press the eight brazils into the cake mass at an even distance from each other. They need to be quite deep but not buried!

5: Bake at 200C until a knife comes out clear. How long will depend on your tray and oven, but probably no more than 45 minutes.

6: Serve with spiced cream, icing, butter or peanut butter.

Banana Pumpkin Cake.

Recipe 2: Baked BBQ β€œFried” Chicken.


[Serves 4.]

-8 chicken pieces

-1/2 cup eggs

-1/2 cup BBQ sauce

-200g flour

-3tbsp paprika

-1tbsp onion granules

-2tbsp salt


-two wide-edged mixing bowls


-greased or nonstick flat tray or grill


1: Mix the BBQ and eggs in one bowl.

2: Mix the flour and spices in another.

3: Dry each piece of chicken carefully.

4: Dip each piece of chicken in the egg mix first before rolling it in the flour. Set aside.

5: Once they’re all dipped, go through them again to give them a second coating. Place on the baking tray.

6: Bake at 200C for 35min, or until the skin is crispy. The chicken fat should fry the skin on its own for you.

Our first batch turned out a little floury, but it was so good we forgot to take a picture of the second batch!

BBQ Fried Chicken

And those were our two favourite recipes for the week!

What have you been cooking and/or eating lately?

TTFN and Happy Hunting!

WWW. Spring Lamb, Nutty Bread, Ice-Cream.

Apologies for not being around as much! Due to exam-panic among GCSE students, I’ve been very busy so non-scheduled posts and comments sat on the back burner for a while.

I have now scheduled Wednesday and Friday afternoons as blog time, for working on the Wok, FitFriday, processing comments and working out next week’s posts.

This week, making the most of the good weather, the best meals were a light lamb stir-fry with fresh spring veggies, some nutty bread I made for Jon to have burgers in and apple and rhubarb ice-cream! Bonus recipe: Summer Fruit Punch.

Recipe 1. Apple and Rhubarb Ice-Cream.

Ice Cream-Apple And Rhubarb, Peach, Elderberry


(Makes 1L.)

-500ml double cream

-1 large cooking apple

-1 small sweet apple

-2 cups rhubarb stems

-2 cups sugar


-chopping board and knife

-large pot and spoon

-heat-resistant and freezer-safe mold

Apple and Rhubarb Ice Cream Recipe2


1: Finely chop the apple flesh, removing the core and stem.

2: Peel the rhubarb.

3: Finely chop the rhubarb, careful to remove the leaves and, where no leaf is visible, the top of the stem.

4: Place in a pot without water at a low heat until they secrete fluid. Turn the heat up to medium.

5: Once the fruit is soft and losing shape, add the sugar. Stir continually from now.

Apple and Rhubarb Ice Cream Recipe

6: Cook until the fruit is a paste like applesauce.

7: Pour the mix into the mold. Add the cream and stir until combined. Freeze.

Recipe 2. Nutty Burger Buns.

Walnut Burger Bun Recipe


(Makes 4.)

-300g flour and raising agents

-1 cup sunflower seeds, flax seeds and walnuts

-warm water

-1tsp salt

-1tsp pepper


-mixing bowl and spoon

-baking tray


1: Mix the dry ingredients well.

2: Slowly incorporate the water until the mix feels a bit too dry. Look for a single mass with some flour falling off and slight crustiness.

3: Work the dough until it feels smooth and elastic.

4: Form 4 flat, 1″ high discs. Leave to rise on the baking tray.

5: Bake at 140C until they bounce back when you poke them.

6: Turn upside down to cool.

Recipe 3. Spring Lamb Stir-Fry.

Spring Lamb Stir-Fry Recipe


(Serves 3-5.)

-500g lamb mince

-2 cups cauliflower leaves

-1 yellow or red bell pepper

-400g bean sprouts

-200g cannelini beans


-chopping board and knife

-frying pan or wok and spatula


1: Pan-fry the lamb until browned. Its own fat should suffice.

2: Chop the peppers and leaves. Add, alongside the bean sprouts.

3: When the leaves start to wilt, add the beans and heat through.

Recipe 4. Summer Fruit Punch.


-double shot of gin or brandy

-frozen fruit (do not defrost)



1: Place everything in the glass. The lemonade and alcohol will bring out the berry taste and the frozen berries will chill the drink.

2: Enjoy.

And those are our favourite recipes of the week!

What’s been cooking at your place?

WWW. BBQ Everything.

Yesterday was dawn til dusk. Tutoring, cleaning, writing, tutoring again, more writing. So, for a quick and easy meal that would still be nice enough to count as a break, I barbequed everything.




-a big roast cut, such as whole chicken, pork shoulder joint or lamb leg

-400g mixed veg (we had parsnips, carrots, sprouts and frozen veg to bulk)

-1 sweet onion

-BBQ sauce (Click here for an almost-Paleo, delicious BBQ sauce recipe!) around 1/2 cup

-tomato sauce (ketchup for those with sweeter tastes, tomato puree or passata for those with richer tastes) around 3/4 cup

-powdered paprika


-honey (optional)

-mustard (strong mustard, also optional)


-a tray deep enough to take all the food

-knife and chopping board

-something for basting


1: Rub the paprika and salt into the meat.

2: Add half the tomato and BBQ.

3: Place in a tray with the sliced onion and cook on a low heat (120-130C) for two hours.

4: Chop the vegetables to uniform size.

5: Remove the tray from the oven and baste the meat in the juices. Rest until warm to touch.

6: Roll the vegetables in the juices with the onion.

7: Add the last of the sauces and baste the meat again before returning to the oven, still at a low heat, for another two hours.

8: Baste one last time and turn the temperature up to 160C to finish off.


So that’s what we had for dinner yesterday. Tasty, low carb (well, mine was, Jon likes his beans) and although it takes forever to cook, minimal investment in the prep. Win, win, win. πŸ™‚

No sprouts and many beans.

No sprouts and many beans.

I’ll be back tomorrow with FitFriday and on Saturday with some organization crafts so easy and practical that you can relax whilst making them and whilst using them!

Until then, TTFN and Happy Hunting!

WWW. Kebabs and Berry Dough.

Been far too busy lately to do much blog writing, what with sewing, lessons, housekeeping, cooking, book writing and preparing for Download (one week to go and we’ll be on our way to the festival!).

However, there are a few more interesting posts coming up before Download. One on consumerism, one on sewing, one on keto diets and at least one more recipe post.

However, today we have recipes.


All these were cooked under the grill and could be cooked on a BBQ if you like, which sounds like an awesome plan to me.

Recipe 1: Beef Kebab.

20140604_125941 - Copy (2)

This was really tasty. Like a burger but high in meat. And on a stick.

Jon’s rating: 8/10.

Makes 5 kebaps.


-800g/28.2oz beef mince (around 12% fat)

-2 eggs

-3tbsp plain flour

-2tsp salt

-2tsp onion granules

-1tsp peper

-1/2tsp paprika


-mixing bowl and fork

-5 or 10 kebab skewers

-grill tray


1: Mash the meat until the strands of mince have broken down into a pulp.

2: Stir in the seasoning.

3: Fold in the eggs and flour.

4: Divide your burger meat into 5 or 10 portions.

5: Roll each portion into a sausage shape on the counter. Pierce them with a kebab skewer. This means they hold together better around the skewer!

6: Place under a grill until browned on the top.

7: Turn either once or four times, depending on what’s needed to ensure even cooking. This should take around 25min, depending on the temperature, thickness of the roll and spacing between them.

Recipe 2: Chicken Kebab.

20140604_125941 - Copy

The marinade is what really makes this.

Jon’s rating: 8/8 or 9.5/10. He doesn’t like to give 10/10s, so that’s as good as it gets.

Makes 4 kebaps.


-2 chicken thighs, deboned

-2 bell peppers

-300g/10.6oz sweet potato

-2tbsp green habanero sauce

-2tbsp olive oil

-1tsp salt

-1tsp pepper

-2tsp mixed herbs


-marinade bowl

-chopping board and knife

-4 kebab skewers

-grill pan


1: Slice the chicken into 8-16 cubes. Place in the bowl with the chilli, olive oil and spices. Toss until evenly covered.

2: Slice the sweet potato thinly and pre-grill it until browned and a bit softened.

3: Skewer the chicken, sweet potato and pepper attractively.

4: Grill until cooked evenly. They may need to be turned once or even four times. On a BBQ, baste with marinade.

Recipe 3: Berry Dough Cakes.


A bit dense and probably could have done with sugar, but we’re cutting back at least a little in anticipation of the rubbish we’ll eat at the festival.

Jon’s rating: 7.5/10.

Makes 4 cakes.


-300g/10.6oz flour

-100g/3.5oz butter

-1 banana

-100g/3.5oz berries


-mixing bowl

-flat baking tray


1: Mix the banana, flour and butter.

2: Crush in the berries.

3: Form the patties.

4: Place under the grill/on the BBQ for 10-20min.

This was all impressively filling. It only took 1 beef kebap, 1 chicken kebap and a cake to fill us both up.