All posts tagged “recipe

arla breakfast tacos recipe
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Breakfast Tacos

This post is in association with Arla’s Choose Goodness campaign. With just a few minutes to spare you can start your morning right with a proper breakfast – just like these breakfast tacos!

breakfast tacos

TACOS! I. Love. Tacos. You will all be aware by now how much my heart yearns for Mexican inspired food at most hours of the day. As well as cooking it almost every week at home, we even took a detour on the metro when we were in Japan to stop off at Taco Bell. I am so sorry, Japan.

Most weekend mornings in the kitchen at casa del Doughballs is spent making some variation of the following recipe. There is nothing better than beginning the day with a belly full of tacos, amirite? Read More

chocolate breakfast smoothie recipe
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Chocolate Cherry Breakfast Smoothie

Another post in association with Arla – read on for a cheeky chocolate breakfast smoothie recipe!

chocolate cherry breakfast smoothie recipe

Ahh, the humble breakfast smoothie. From such modest beginnings to the heady heights of Pinterest fame, I feel like the breakfast smoothie has been through rather a lot over the last few years. It carries a lot of importance on its little shoulders – breakfast is the most important meal of the day, after all – so you want to make sure you’re filling your breakfast smoothie with all the right ingredients. Read More

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Start Your Day The Savoury Porridge Way

This post is in association with Arla. Read on for a deliciously unusual breakfast recipe!

savoury porridge breakfast recipe

I know what you are thinking. Savoury… porridge? Surely of all the things that you’d want to make savoury, porridge would be towards the bottom of the list. Over the years we’ve become accustomed to taking a little bit of savoury with our sweet – salted caramel, bacon and maple syrup, peanut butter and jam – but porridge? That might be a step too far.

savory oatmeal with a fried egg recipe
savoury porridge with fried egg

Most people of my age will remember fondly of being fed a steamy bowl of Ready Brek on a cold winter’s morning before being bundled off to school. My tastebuds have refined slightly since then, and I’ve taken to adding seeds, nuts and fruit atop my oatmeal these days (and maybe a sneaky blob of jam, just like the old days). But I’ve drawn inspiration from that Southern American breakfast staple, grits, to bring you a version of the classic porridge breakfast with a bit of a twist.

A bowl of steamy, creamy porridge is the perfect set up for a busy day. Oats are, I’m convinced, constructed of pure magic – they are packed full of fibre and studies have found they can help keep the heart healthy. Alongside Arla, I’ve been finding little ways to Choose Goodness in the morning in as little as 10 minutes, so you’re all ready to start a busy day.

ingredients for savoury porridge recipe

Savoury Porridge with a Crispy Fried Egg

You will need:
40g jumbo porridge oats
300ml Arla Best of Both Milk
1 egg
Spring onions
Cheese (optional)
Oil (olive or vegetable, it’s your choice)

If you’re one of those folks who is in a hurry most mornings, then go ahead and make your porridge in the microwave, I won’t judge ya. Just mix the oats and milk together and pop it in the microwave for 2-3 minutes, making sure you check on it to give it a stir.

If you’re a porridge connoisseur, then get a small saucepan out, pop your oats and milk and set over a medium to low heat. Stir regularly so the oats don’t stick to the pan, until lovely and thick.

Season your porridge with a good pinch of salt (YES, salt! I found it very weird to not be adding sugar at this point, but trust me).

While the porridge is cooking, heat a tablespoon of oil in a small frying pan and fry your egg until it’s crispy around the edges. Lovely.

Chop a couple of spring onions and grate some cheese for sprinkling on top. This is entirely optional, but cheese and onion has a wonderful power to transform something to SUPER savoury. You could even mix the cheese and onion in to the porridge to make it cheesy, gooey and extra tasty.

savoury porridge with a fried egg

Et voila! Try mixing up your bowl of breakfast porridge – I guarantee you will not be disappointed!

This post is in association with Arla.

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No-Bake Granola Protein-Packed Power Breakfast

That’s right folks, I’m back working with Arla as part of their #ChooseGoodness campaign with another recipe for a delicious breakfast.

quick breakfast granola and yoghurt

Last week you might recall that I wrote about a delicious and speedy recipe to whip up some 2-ingredient banana pancakes for a healthy breakkie. Rather excitingly, it seemed to go down pretty well, with Olivia testing out the recipe last Monday morning and loving it!

Well this week I’m back with another quick recipe for crunchy no-bake granola and some fill-you-up-til-lunch Arla Protein to get you all set up for the day. Read More

banana pancakes recipe lily doughball
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2-Ingredient Banana Pancakes Recipe

This post is in association with Arla. Read on to find a delicious recipe for a speedy breakfast!

2 ingredient banana pancakes recipe

Lawd knows no-one has time to eat a decent breakfast anymore. Since starting my new job back in January, breakfast usually consists of hastily shoving a packet of microwaveable porridge down my neck in the 10 minutes I have before I need to be at my desk. Something has to change!

A few weeks ago, I received a very exciting email from dairy big boys Arla, asking if I would like to be an ambassador for them, and come up with some quick and easy recipes for a delicious breakfast time. *gulp*

Of course, I love a good challenge, me. So in the next few weeks you’ll be seeing no less than seven delicious recipes you can rustle up in less than 10 minutes, so you’ll have a delicious breakfast filling your tum before work. First up, some super-simple 2-ingredient banana pancakes! Read More

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National Chocolate Week!

You guys… it’s National Chocolate Week!

national chocolate week wine tasting waitrose

I have a bit of a confession – I’m not all too fussed about chocolate. It’s not really the first treat that I’d choose; give me a bag of crisps or a bit of cheese over a bar of Dairy Milk any day. But Tom is a bit of a chocolate fiend, and so over the years I’ve steadily grown to love a bit of the ol’ brown stuff (that doesn’t sound as good typed as it did in my head… haha).

national chocolate week waitrose wines

Of course, something that’s better than just plain old chocolate by itself is a deliciously indulgent wine to go with it, so Waitrose very kindly sent over these three bottles to pair with some chocolatey treats. There’s a whole section on the Waitrose website dedicated to chocolate recipes to try, as well as a guide to choosing which wines to pair with it. I do love a bit of red wine, and opted for three bottles which promised to go well with milk, white and dark choc.

national chocolate week waitrose wine

To go with all this booze, I was asked to make my favourite chocolate recipe. I decided to go all out and make a chocolate stout cake (because what’s better to have with chocolate and booze than MORE BOOZE?!) with cream cheese icing and a indulgent ganache centre.

chocolate guinness cake
chocolate guinness cake nigella
chocolate guinness cake nigella

Did someone say D-E-N-S-E?

This is adapted from a Nigella recipe, so it’s bound to be a decadent treat. If you want to make your own super-rich chocolate stout cake at home, you will need:

250ml stout (she says to use Guinness, but I used a local ale and it was just as nice)
250g unsalted butter
75g cocoa powder
400g caster sugar
142ml sour cream
2 large eggs
1 tbsp vanilla extract
275g plain flour
2tsp bicarbonate of soda

Preheat your oven to 180°C and grease a couple of round tins.

Heat up the stout and add the butter in cubes, and keep stirring until its melted. Then whisk in the cocoa and sugar (the pan smells absolutely amazing at this point).

Beat the eggs with the sour cream and vanilla extract then tip into the stout-y pan. Whisk it all together with the flour and bicarb.

Pour the batter into the two tins and bake until a toothpick comes out clean, usually after about 30 mins (keep an eye on it though, mine was a little overdone!).

To make the icing, whip a tub of cream cheese with enough icing sugar to make it a spreadable consistency. I’m a bit of a trial-and-error cook, I keep adding things until it vaguely resembles icing! Likewise with the ganache, I poured about half a pot of double cream into a bowl and heated it gently, then tipped a bar of broken dark chocolate in there and stirred until melted. Add a sprinkle of icing sugar to make it a little sweeter and leave to cool slightly. It will thicken as it cools!

Sandwich the cakes together (once cool) with the ganache and top with the cream cheese icing. Delish!

national chocolate week port and white chocolate
waitrose wine pairing

Because you can never have enough chocolate in your life, we bought enough of it to sink a small ship and hosted our own little chocolate and wine tasting session. I’m genuinely amazed at how bloody delicious chocolate and wine taste together – the best pairings by far were a bit of dark chocolate with a plummy dessert wine, and my absolute favourite, white chocolate with port. There’s something about the rich flavours in the wine which brings out the sweetness in the chocolate. Mmmm.

Have I inspired you to host your own fancy wine tasting evening?

Massive thanks to Waitrose for sending me the wine and a voucher for all the chocolate!

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Hotel Chocolat Challenge!

Admit it, we’ve all at some point in our lives eaten half a bar of chocolate for breakfast. I think half of us would try and work it into every meal if we could, but now that I’m a grown up and everything I have to think about making sensible food choices. Boring.

Having said that, while it’s not often that you get the chance to incorporate chocolate into breakfast, dinner and tea, I jumped at the opportunity when I heard that The Mall at Cribbs Causeway were running a chocolate challenge in association with Hotel Chocolat.

hotel chocolat chocolate pesto and chocolate ketchup

The idea was to use cocoa in the most creative way possible in the kitchen. I was promised two unusual ingredients to whip up a signature dish with, and was quite bemused when I opened my parcel to discover Cocoa Ketchup and Cocoa Pesto.


hotel chocolat chocolate ketchup and chocolate pesto

I have to admit I was a little stumped as to what I could create with these two ingredients, and did think for a while about slapping them both on pasta and be done with it, when Thomas said had a hankering for burgers, so we got to work.

cocoa ketchup and cocoa pesto
beanburgers with pesto and mozzarella

I’m really trying to cut down on my meat consumption nowadays for various reasons, so I insisted that we have veggie burgers. We whipped up some lemon chickpea beanburgers with mozzarella smothered on top in shiny posh brioche buns, with homemade rosemary chips on the side. The large amount of pesto we dolloped on top was the perfect accompinament to the melty mozzarella – you may think that chocolate would be an odd addition to nutty pesto but it adds a really deep and robust flavour (oooooh get me with my proper Jamie Oliver talk).

This pesto was so good that I may have been eating spoonfuls out of the jar whilst preparing this meal. I am in no way ashamed. (FYI the jar says you can use it as a dip, and I can just picture this in the middle of a spread of crudites at a posh dinner party. Start that Christmas party planning!).

beanburgers with mozzarella
cocoa ketchup on chips

Of course you can’t have a burger without chips, and you can’t have chips without ketchup. This is hands down the nicest ketchup I’ve ever tasted!! It’s deliciously spicy without being overpowering, but has a nice kick to it which really nicely balances out the sweetness. This jar may also be half gone already. Still not ashamed.

Have you tried any of Hotel Chocolat’s unusual ingredients? I reckon they’d make a nice Christmas present! 😉

I was sent the products for purpose of review but all words and opinions are my own.

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DIY Glitter Donuts

diy glitter donuts | Lily Doughball UK Lifestyle Blog

If there are two words which need to go side by side, it’s the words glitter and donut. I haven’t done much baking recently, mainly because my weekends and evenings have been choc-a-block, but last Sunday I decided to treat myself and indulge in making some proper sparkly treats!

I was very kindly sent some bits from Mein Cupcake to help me on my quest for sugary indulgence, which included this awesome donut pan(*), a cooling rack(*), edible glitter(*) (obvs), and some adorable doilies(*) to make everything look just that little bit more twee. This German baking emporium is a treasure trove packed with amazing baking supplies – absolutely everything you could imagine!

(Also – is it doughnut or donut? I’ll be calling them donut throughout this, so if you’re a fan of the alternative spelling, you’d better abandon ship at this point).

Making donuts with a donut pan
Homemade donuts in donut pan

I can’t take credit for the recipe I used, I’m not that much of a cake magician. The following recipe was adapted from a recipe from this lovely blog:

To make 12 little donuts, you will need:

– 4 oz plain flour
– 1/2 tsp vanilla extract
– 3 oz caster sugar
– 1 tsp melted butter or vegetable oil
– 1 tsp baking powder
– 3 fl oz full fat milk
– 1 large free-range egg
– pinch salt

Oil your donut pan first with a drop or two of oil, and make sure they are well oiled – the first time around I had a bit of a donut fail, as they got stuck to the pan. Oil them well! Preheat your oven to 160 degrees C.

Sift the flour, sugar, baking powder and salt into a large bowl.

Meanwhile, whisk the egg with the milk, oil and vanilla extract in a jug.

Make a well in the middle of the flour and pour in the wet ingredients. Using a whisk, mix them together well.

Spoon the batter into the donut pan, filling about half way up.

[At this point I added a tablespoon of cocoa powder to half of the mix to make chocolate donuts. I’d recommend adding a dash more milk because it can be a bit dry otherwise]

Bake for 15 minutes. Once baked, leave in the pan to cool, then run a knife around to free them from the pan.

Cool on a wire rack and decorate. Then consume 🙂

homemade baked donuts on cooling rack

Of course, no reputable donut would be complete without a generous coating of yet more sugar! This isn’t anything fancy – just plain old icing jazzed up with some pink food colouring.

iced pink ring donuts
glazed glitter donuts


This edible glitter is genius – it’s so tiny and sparkly, and it doesn’t taste gritty or anything when you eat it. It comes in loads of different colours, and I’m already plotting the biggest, glitziest birthday cake imaginable.

glitter donuts
glitter pastel donuts
glitter donuts being taken :O

I can tell you that these did NOT last very long in our household. Thomas took a particular interest in the chocolate ones and had snaffled a couple even before I had a chance to take these pics. Also, how cute are these doilies?! I’m going to be presenting everything this summer on a doily.

This recipe made just the right amount for 12 diddly donuts, perfect for a little sweet treat with a cup of tea.

Why not rustle some up for tea this evening?
Hope you all have a lovely bank holiday weekend!

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Simple Butternut Squash and Pumpkin Soup Recipe

Cor blimey it’s cold! I understand that it’s a bit of a blogging cliche to talk about how the time has flown, and ‘is it November already?!’ but I honestly don’t know where the time has gone. I seem to have blinked and missed most of autumn; one moment summer was clinging to the tails of September, but now winter has come back with a vengeance. I had two scarves on last night to shut out the cold, and I’ve put my heating on in honour of the nippy weather. Winter is well and truly coming.

pumpkin and butternut squash winter warmer soup | Lily Doughball UK Lifestyle Blog

To combat the parky weather outside, I harnessed all my autumnal powers to make a true winter warmer – this simple pumpkin and butternut squash soup. I inherited my awesome soup-making skills from my mam, she does a mean leek and potato, and I reckon this soup could be my signature dish.

Soup is super easy to make, and you can quite literally use whatever you’ve got in – frozen veg, leftovers, even tinned tomatoes. I happened to have a little pumpkin and half a butternut squash to hand, so I rustled up this guy to warm up a cold afternoon.

You will need (serves 2-3):
– small edible pumpkin, cubed
– 1/2 butternut squash, cubed
– a few cloves of garlic
– olive oil
– 750ml chicken stock
– an onion, sliced

pumpkin and butternut squash | Lily Doughball UK Lifestyle Blog

Step one: cut up your butternut squash and pumpkin, nestle some garlic cloves in there, sprinkle over some salt and pepper and drizzle with olive oil. Pop it in the oven at 200C for about 45 mins. It will come out all charred and delicious, a bit like this!

roasted charred pumpkin and butternut squash | Lily Doughball UK Lifestyle Blog

Step two: Fry your sliced onion in a bit of olive oil until soft. Take the cloves of roasted garlic and squish them into the pan as well. Peel the skins off the roasted veg (be careful, it’s hot), chuck it in the pan and fry that off for a bit too.

pumpkin onions and garlic being fried | Lily Doughball UK Lifestyle Blog
(I’m aware this is probably the worst photo I’ve ever taken, but it was pretty steamy)

Step three: Top up with chicken stock, and leave to simmer for around 20 mins.

pumpkin and butternut squash winter warmer soup in ikea pan | Lily Doughball UK Lifestyle Blog

Step four: BLEND BLEND BLEND. You can either use a stick blender or a liquidiser, but remember to let it cool down a bit! You don’t want to get splashed by hot soup. Not nice.

pumpkin and butternut squash winter warmer soup | Lily Doughball UK Lifestyle Blog

Step five: Apply to face, preferably with a big slab of bread and butter, and watch the horrible weather outside lashing against your window. Alternatively, pop it in a Thermos and go for a walk in the woods. Either way, it’s sure to warm your cockles and make you feel all autumnal. Lovely.

Hey winter, you can stay. We’re over summer, anyway.

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We need to talk about Jamie.

We need to talk about Jamie Oliver.

I’ve got a problem with the man. I can’t quite place my finger on it. Perhaps it’s his relentless enthusiasm, perhaps his overuse of the word ‘bosh’, or maybe that he doesn’t ever put anything on a plate, choosing instead to present everything on unnecessarily large gnarled unhygenic-looking wooden boards.

Or maybe the worst thing about Jamie Oliver is that his food is just too damn good.

We saw his optimistically-titled ’15 minute meals’ on’t telly Sunday morning, wherein he made a Mexican soup creation which we decided to replicate.


I adapted the recipe from the one in his book (which has mysteriously disappeared off the face of the Internet). I made this for two of us and there was three portions left over for work.

You will need:
Small bunch spring onions (about 4 or 5)
450g jar of roasted peppers (mine were from Asda world foods aisle and called Melia)
3 cloves garlic
Bunch fresh coriander
100g rice
2x 400g tins chopped tomatoes
Small tub fat free natural yoghurt
Jalapeños (I used fresh, Jamie uses pickled)
Small bunch mint
1 lime
50g cheddar cheese

Slice the spring onions and fry with the coriander stalks (save the leaves) and chopped garlic until soft. Add the drained peppers, tins of tomatoes and rice. Add 850ml boiling water, season, cover and simmer until rice is cooked (about 15 mins).

Meanwhile, tip yoghurt into a bowl, chop half a jalapeño up and add along with the mint. Blend this with a stick blender until smooth. Alternatively, chop the jalapeño and mint really tiny and mix with the yoghurt.

Tip the nachos into a baking dish. Sprinkle over the remaining jalapeño, chopped, and 50g grated cheese. Grill on medium high til cheese is melted and nachos are golden.

By this time the soup will be cooked. Blend with the stick blender or in an upright blender until desired consistency (I did mine really smooth). Squeeze in the juice of half a lime and stir.

Jamie recommends serving this with all manner of different toppings. We had chopped cherry tomatoes, coriander leaves and crumbled feta. You can have any or none, it’s up to you.

To serve put a handful of nachos in the bottom of the bowl, tip on a couple of ladlefuls of soup and top with desired nibble bits and drizzle the yoghurt over. Schkoff.


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