These pancakes are good for any time of the day. The kids love having pancakes for breakfast or dinner & were even happier this morning when I put chocolate chips in the batter!

If you are looking for a fantastic pancake recipe, look no further than this :)

Buttermilk Pancakes


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Fish Pie

I can’t believe how long it has been since I last posted, I have been so busy that making new dishes is not something I have had much time for, but here is one that I made back in April that is so delicious!

I will be in & out of posting over the spring/summer as we are off on our holiday to England, but maybe I will just have to post some of our food experiences over there!

This was so delicious I just wanted to keep eating, I really should make more meals with fish. The most significant reason I don’t is because getting fresh fish here is so hard. I am really looking forward to being able to get it when we go for our holiday to England! Mmmm, fish & chips :)

It took about an hour to make from start to finish, so pretty easy to make on a day that dinner time is not rushed & perfect for Good Friday (which was when I made it) A perfect British dinner from

Serves: 4                    Calories: 294

  • 250 ml Fish Stock
  • 250 ml Milk
  • 12 oz Assorted Fish Pieces
  • 1 Bay Leaf
  • 750 g Mashed Potatoes – warm
  • 2 oz Butter
  • 1 medium Leek – washed & finely sliced (white part only)
  • 2 oz All-Purpose Flour
  • 1 tbsp Parsley – finely chopped
  • Salt & Pepper
  • Handful Grated Cheese (optional)

Preheat oven to 350°F/180°C/Gas Mark 4

Pour fish stock & milk into a large saucepan & bring to a very gentle simmer

Add the fish pieces & bay leaf & poach for 5 minutes

Remove the fish with a slotted spoon & set aside in a bowl. DO NOT THROW AWAY stock & milk, you will need it!

Melt the butter in a medium saucepan, over a medium heat. Add the sliced leeks and cook for 5 minutes until the leeks are soft

Whilst still hot, add the flour & stir well with a wooden spoon. Pour the fish stock & milk into the pan & stir again.

Raise the temperature & cook for 3 minutes until the sauce is slightly thickened. Turn off the heat & remove the bay leaf.

Add the fish, chopped parsley & season with salt and pepper. Put aside

Place the fish and sauce into an ovenproof dish, cover with a thick layer of mashed potato fluffed up with a fork

Sprinkle with grated cheese if using

Put the dish onto a baking sheet and cook in the center of the preheated oven for 20 – 30 minutes or until the sauce is bubbling beneath the potatoes. Serve immediately

Fish Pie


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Honey Baked Chicken

I found this recipe on Allrecipes & decided to give it a try this evening. P.S. It was delicious!

Serves: 6                    Calories: 490 (not sure this is quite right)

  • 3 lb  Chicken Thighs – bone in, skin on
  • 1/2 cup Honey
  • 1/2 cup Butter – melted
  • 1/4 cup Dijon Mustard
  • 1 tsp Curry Powder
  • 1 tsp Salt

Preheat oven to 350°F

Place the chicken, skin side up in a large baking dish

Whisk together the remaining ingredients & pour over the chicken

Bake for 1 1/4 hours, basting every 15 minutes until cooked through

Try it & let me know what you think

Honey Baked Chicken

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Shrimp Fettuccine

I loved this dish for a couple of reasons: First & foremost it tasted very delicious, second it took next to no time to make. Win on both accounts for me!

While I was making this dish my husband was kind enough to inform me that he doesn’t like cooked spinach, he did although retract that statement after he had tried it ;)

Serves: 4                    Calories: 559

  • 1/2 lb Dry Fettuccine Pasta
  • 6 tbsp. Olive Oil – divided
  • 1 (10 oz) package of Frozen Chopped Spinach OR Fresh Spinach
  • Salt & Pepper – to taste
  • 3/4 lb Shrimp
  • 4 cloves Garlic – sliced
  • 2 cups Mushrooms – sliced
  • 1 can Condensed Cream of Mushroom Soup
  • 1/2 cup Apple Juice

Cook pasta in a large saucepan until al dente, drain & reserve, covered

In a large skillet, heat a couple of tablespoons on oil, add spinach & salt & pepper to taste

Saute for 5-7 minutes, until wilted, remove from the skillet & toss in the pan with the pasta. Cover to keep warm

Heat a couple more tablespoons of oil, add shrimp & 2 cloves garlic. Cook shrimp until they turn pink & plump, Add to the pasta & toss together

Heat the last 2 tablespoons of oil in the skillet, add the remaining garlic & sauté until golden

Add mushrooms & sauté until cooked. Add soup & apple juice, stir over medium heat for 8 minutes or until warm. Pour over pasta mixture & toss together

Serve immediately & enjoy!

Shrimpp Fettuccine

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Kettle Corn

Who loves popcorn? My kids LOVE it. They have been bugging me for weeks to make it, so this evening I caved & made it so they could stop bugging me! lol

It was delicious (just as a side note) :)

Serves: 8 cups                    Calories: 63

  • 1/2 cup Popcorn Kernals
  • 1/3 cup Sugar
  • Canola Oil

In a large, heavy bottomed pan, or in a stovetop popper like the one shown below, drop in 3 kernals & cover with oil. Drop in the sugar & shake the pan until the majority of the popping stops

Stovetop Popper

Dump the popcorn in a large bowl, sprinkle over a little salt & mix it up

Let it cool a little & ENJOY!

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