AO.com Nutribullet Healthy Blender Pancakes Recipe

Okay okay I know that Pancake Day has been and gone but please don’t put away your frying pan away yet as I have the perfect recipe for healthy (ish) gluten free blender pancakes that you need in your life all year round!

Last week AO.com very kindly sent me a Nutribullet Smoothie Maker* to have some fun with and as a bit of inspiration directed me to Jamie Oliver’s recipe for blender pancakes. I loved the idea of being able to whip up a no fuss, all in one recipe and his blueberry pancakes looked delicious but the main ingredient was banana. Try as I might, I just don’t like them!

AO.com Nutribullet Healthy Blender Pancakes Recipe

I got to thinking that if I couldn’t use bananas, was there something else I could use instead? A bit of Pinterest and Google searching later and I’d hit upon my magic ingredient for blender pancakes: apple sauce! I know it sounds a bit weird but trust me – somehow it really works!

AO.com Nutribullet Healthy Blender Pancakes Recipe

The following recipe is my adaptation of the Apple Oatmeal pancakes recipe by CookieandKate.com. She had noted that her version was a little bit hit and miss when other people tried it but I think my recipe is pretty much foolproof.

Put it this way: Whenever I’ve cooked pancakes in the past I’ve always manage to stuff up at least the first couple in some way; either I used too much batter, got the pan too hot or didn’t get the batter consistency right. With my apple sauce recipe though I managed to make 5 evenly cooked, fluffy American style pancakes straight off the bat. See? I couldn’t NOT share it after that!

AO.com Nutribullet Healthy Blender Pancakes Recipe

Without further ado, here’s the recipe:

Healthy(ish) Apple Sauce Blender Pancakes

Ingredients

90g porridge oats

240g jar of apple sauce

1 egg

3 tbsps melted coconut oil (plus a bit extra for the frying pan)

1 tbsp baking powder

1 tsp agave nectar (or you could use honey instead)

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp salt

Directions

  • If you have a milling blade attachment for your blender, blitz your oats to a fine flour first, otherwise skip to the next step.

AO.com Nutribullet Healthy Blender Pancakes Recipe

AO.com Nutribullet Healthy Blender Pancakes Recipe

  • Add all of the ingredients to the blender, then whizz the mixture until it’s completely smooth.

AO.com Nutribullet Healthy Blender Pancakes Recipe

  • Add a quarter to half a teaspoon of coconut oil to a frying pan on a medium heat.
  • Once the oil is warmed up, spoon a fifth of the batter mixture into the pan (if you have a set of cup measurements then use the 1/3 cup to make this really easy).
  • Cook the pancake until bubbles start to appear and pop, which will take about 3 to 4 minutes.
  • At this stage carefully loosen the edges of the pancake, then flip it over and cook the pancakes for another 1 to 2 minutes.
  • If needed, add some more coconut oil to the pan and then cook the next pancake, and so on.
  • Finally, stack ’em high, add whatever toppings you fancy and then get stuck in!

Spiced Baked Fruit Topping

Maple syrup and fresh fruit work brilliantly well as toppings (so does a big dollop of ice cream!) but as I’ve been feeling the cold this week I decided to make a warming spiced baked fruit mix. Just imagine the cosy, almost festive smell brought to your kitchen as the tangy fruits slowly release their juices and soak up the cinnamon and nutmeg – this is definitely one to try when the weather is a bit miserable!

AO.com Nutribullet Healthy Blender Pancakes Recipe

(Umm, so yeah confession: I got a phone call whilst cooking and being a Chatty Cathy I kind of forgot about the fruit in the oven, hence it looks a wee bit more charred in my photos than it should be! It still tasted delicious but it was an absolute bugger to clean the tray afterwards so I suggest setting a timer and checking on your fruit every so often to avoid the extra washing up!)

Ingredients

Small tin of pineapple chunks

Small punnet of cherries

2 Granny Smith apples

1 1/2 tbsps Canderel Sweetener

3 tbsp coconut oil

1/2 lemon (juice)

1 tbsp Agave Nectar (substitute with honey if necessary)

1 tsp cinnamon

1/4 tsp nutmeg

Directions

Prehead the oven to 150 degrees celcius.

Slice the apples into wedges and pop them into a roasting/baking tray. Add the lemon juice and make sure that the apple slices are all covered.

Remove the stones from the cherries and them and any other fruits that you fancy to the tray.

Sprinkle the spices and sweetener over the mix, and drizzle over the Agave Nectar and then finally add the melted coconut oil. Toss everything together until it’s all well coated, then bake it in the oven for an hour. (Check on things after 45 minutes in case your oven is more powerful than mine.)

Once ready, dollop a big pile over your pancakes. If you’re feeling really indulgent and want to kick things up a notch, add some natural yoghurt, honey or even ice cream to the party!

AO.com Nutribullet Healthy Blender Pancakes Recipe

I love hearing what you think of my recipes and seeing your creations so if you try my healthy blender pancakes please do tag me to let me know how you get on! You’ll find me on Instagram and Twitter as @lovedbylaurac

LovedByLaura
Disclaimer: The lovely people at AO.com sent me the Nutribullet in order to experiment with healthy blender pancakes recipes.

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How to make wow factor chocolate bomb desserts at home

Masterchef Australia seems to have an obsession with making showstopping desserts which I know because I have an obsession with watching Masterchef Australia! There’s one in particular which has a super impressive wow factor yet is actually quite easy to make when you break it down: Chocolate Bombs.

The basic concept of a chocolate bomb dessert is simple:  it’s a chocolate sphere that you either break open with a spoon or, even more impressively, pour a hot sauce over, watching the chocolate slowly melt away to reveal a hidden surprise inside. This can be whatever you want to fill it with. Ice cream… a whipped mousse…cake… sweeties… or OOH even a ring for a lucky few! 😉

I decided to have a go at creating my own Masterchef inspired chocolate bomb desserts at home because a) I like a challenge and b) I got to play with vast amounts of chocolate! I was so pleased with the results that I thought I’d share the what I did on here as a little Valentine’s Day inspo.

How to make wow factor chocolate bomb desserts at home

You can either incorporate the chocolate bombs into a romantic dinner at home or, as I will likely be doing, scoff one yourself in a Treat Yo’Self moment whilst wearing your comfiest pyjamas and singing along with Bridget Jones to “All By Myself!” (Joke. Well kind of…the cats will be there too!)

Anyway, these look WAY harder to make than they actually are. You just need a smidge of patience, a few bits of equipment that you can easily pick up and strong willpower to resist the urge to eat the chocolate before it gets to the bowl.

Oh and the best part? Quite a lot of melted chocolate gets leftover which you can make into chocolate bark – so this makes two delicious treats for the price of one!

Here’s how:

How to make wow factor chocolate bomb desserts

You will need:

  • A chocolate thermometer (I use this one from good old Amazon but Lakeland do one too here!)
  • Silicone large half sphere moulds (again I got mine from Amazon – yay for Prime!)
  • 400g milk chocolate
  • Dr Oetker Gold Shimmer Spray (available in the baking aisle at Tesco’s)
  • A filling of your choice (I used Dime Bar Ice Cream and Popping Candy)
  • Caramel Sauce (you could make it yourself, but I use Tesco Finest Salted Caramel Dessert Sauce because it’s a lot easier!)
  • A selection of cupcake sprinkles / nuts / dried fruit for your chocolate bark. Again whatever you fancy!
  • 4 digestive biscuits
  • A knob of butter
  • A handful of raspberries
  • Edible flowers (I used violas which are a common garden flower that you can pick up a bedding pot of from any garden centre or DIY store and sometimes even the supermarket)

Prep

How to make wow factor chocolate bomb desserts at home

Finely chop 100g of the chocolate and roughly chop the other 300g.

Line a baking tray with cling film.

Stage 1 – Tempering The Chocolate

Okay here’s the science bit! You have to be quite precise at melting and setting chocolate again in order to get a nice shine and a pleasing snap. This is called tempering and is just that – you bring the chocolate to some precise temperatures so that the crystals contained in it are broken down and then reformed in a controlled way.

To do this, pop the 300g of roughly chopped chocolate into a bowl. Place the bowl over a saucepan half filled with hot but not boiling water. Make sure that the bowl doesn’t touch the bottom of the saucepan. Using your thermometer, raise the temperature to 45 degrees celcius, then take the bowl off the saucepan and set it down.

Pour one third of the chocolate into a seperate bowl and set it aside somewhere warm.

Add the 100g of finely chopped chocolate to the remaining two thirds of melted chocolate and stir constantly until the temperature drops to 28 degrees celcius. This can take a bit of time, but if your kitchen is warm and you find that it gets stuck before it gets down to this temperature, my cheat method is to put it in the fridge, keeping the door open and continue to stir until it gets there!

Finally, add the reserved third of chocolate back into the bowl and stir until it reaches 30 degrees celcius. Congratulations – you just tempered chocolate!

Stage 2 – Making the spheres and chocolate bark

Now comes the fun part! Pour your tempered chocolate into the spheres, rotating them until each has been lined.

How to make wow factor chocolate bomb desserts at home

Then turn the sphere tray upside down over the bowl so that the chocolate all drizzles back out again, leaving just a thin layer in each sphere. The thinner it is, the more likely your bomb will melt away theatrically when you pour over the hot sauce later!

How to make wow factor chocolate bomb desserts at home

Pop the sphere tray in the fridge to set.

Pour all that excess chocolate into the lined tray, then add whatever toppings you like. I went for crumbled honeycomb, decorative edible stars and popping candy. Then pop this try in the fridge and leave overnight to set.

How to make wow factor chocolate bomb desserts at home

Stage 3 – Assembling and decorating your chocolate bomb desserts

Heat the caramel sauce and keep it hot and ready to pour.

Melt the knob of butter in a small saucepan and crush the digestive biscuits into a fine crumble. Little by little, add the butter until your digestives are coated but still crumbly. Using a spoon, add a pile to each plate and spread it out artistically! Sprinkle over some popping candy, then add a few edible flowers and raspberries.

How to make wow factor chocolate bomb desserts at home

Next, warm a saucepan on the stove and then lay it down upside down so that the base is facing upwards. Then very carefully, pop out two of your spheres. Don’t worry if the edges crack very slightly. Fill one half sphere with your chosen surprise. Then, take the other sphere and place it for a few seconds on to the base of the saucepan, so that the edges start to melt. Then top your filled sphere with this one, and gently press down to seal them together. Run your finger along the join to smooth it out.

Make your other spheres, then spray each with the edible paint. This looks swanky but covers a multitude of sins!

How to make wow factor chocolate bomb desserts at home

Carefully place each sphere onto your prepped plates, then serve the chocolate bomb desserts immediately with the hot pouring sauce!

The Next Day…

…well now you can scoff all that chocolate bark can’t you?

Happy Valentine’s Day for next week everyone, whether you’re single, loved up, or somewhere in between!

LovedByLaura

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A Foodie Weekend In London | Travel

This weekend I spent a lovely relaxed weekend in London with my friend Oliver exploring the city and discovering hidden gems that I couldn’t wait to share with you!

(Spoiler alert: Most of my recommendations are food related as per usual!)

We stayed at the Citizen M Hotel in Shoreditch (nearest tube Old Street) which was a really fun base for our travels. Because it’s in the financial district most things shut down at the weekend so it’s a peaceful place to escape to after a busy day. However Kings Cross is only 2 stops away so you can be back in the thick of things within 10 minutes!

As you venture deeper into Shoreditch things start to get less formal and more colourful. Trendy coffee houses and bars are popping up all over the place to sit alongside traditional pubs and cut price Bangladeshi restaurants.

A Weekend In London | Travel

We took a wander around the corner from the hotel and found Boxpark. It’s a pop up shopping mall made up of shipping container units which house an eclectic mix of boutique and luxury stores (including Diptyque) as well as an abundance of street food vendors.

(Bear in mind that the shops open at midday on a Sunday. We forgot this – oops!)

The highlight for us was finding Dum Dums Donutterie.

A Weekend In London | Travel A Weekend In London | Travel A Weekend In London | Travel

It’s the home of the Zebra Cronut. These babies are layers of croissant and chocolate croissant dough, filled with chocolate buttercream and topped with chocolate ganache. They are every bit as delicious as they sound!

A Weekend In London | Travel

If you go to Harrods food court you’ll spot Dum Dum’s cronuts there for £4 a pop, but head over to Boxpark to eat them fresh in store at a snip of the price!

…you might even get invited behind the counter to have your picture taken!

A Weekend In London | Travel

(Excuse the blurry snap, my camera was clearly distracted by all the doughnuts and decided to focus on them!)

Back at the hotel it was time to check in. I knew I was going to like Citizen M as soon as the lift opened and stepped out into the reception area where I was greeted with the sight of funky lights, leather seating, pop art cushions…

A Weekend In London | Travel A Weekend In London | Travel

…rows upon rows of Penguin classics on one shelf, an assortment of fashion books and all sorts of pop culture figurines.

A Weekend In London | Travel

There were plenty of food and drink options…

A Weekend In London | Travel

…and lots of spacious seating areas and technology hubs.

A Weekend In London | Travel

We decided we’d better see if the rooms lived up to our expectations which had increased tenfold since arriving…

A Weekend In London | Travel A Weekend In London | Travel A Weekend In London | Travel

…they did!

A Weekend In London | Travel

Straight away Oliver made a beeline for the Ipad and was in his element using it to play about with all the room controls. You could change the room temperature, the TV, electric blinds and even the lighting to every hue in the rainbow!

A Weekend In London | Travel

The rooms are not the biggest, but are very cleverly designed to maximise the space. The walk in shower room felt very spacious though and came with luscious scented toiletries and a huge waterfall showerhead.

A Weekend In London | Travel

The rooms were £129 for a Saturday night and I was really impressed with what you get for your money. Breakfast wasn’t included but there were complimentary bottles of water and a free library of movies to watch in the room, plus two drink vouchers redeemable in the hotel bar.

Suitably impressed, we headed out into London in search of a good foodie spot for lunch and I knew just the place to head to!

A Weekend In London | Travel

Regent Street gets pretty unbearable and overcrowded on a Saturday afternoon, but if you slip off down the side street Foulbert’s Place you’ll find yourself in Carnaby. It’s a brilliant place to shop and you actually have a bit of elbow room! It’s also here that you find Kingly Court tucked away; a courtyard surrounded by 3 floors of restaurants and bars.

A Weekend In London | Travel

After much deliberation on which type of cuisine to try we settled on Le Bab, London’s gourmet kebab restaurant.

A Weekend In London | Travel

We shared some Mutton Meatballs with Arabic sauce which were flavourful and fragrant whilst partaking in some rather delicious cocktails.

A Weekend In London | Travel

For my main I had the Paneer Kebab – BBQ paneer (cottage cheese) with a beetroot puree, crispy onion, pickled rainbow chard stem and curry mayo.

A Weekend In London | Travel

It’s best eaten rolled up in the flatbread- fingers are totally allowed! I loved the balance of flavours and didn’t find it at all lacking despite it being a meat free kebab.

The rest of the afternoon was spent wandering from street to street, peeking in luxury shop windows and spending our imaginary lottery wins. Before heading back to the hotel I had a hankering for some champagne so we stopped off at Searcy’s Champagne Bar inside St Pancras Station. Again, if you’re looking to avoid the crowds in the main bars and don’t mind a tube ride then this is a good place to try.

We ended up doing a Champagne taster menu where 3 champagnes were paired alongside 3 flavours of Joe & Seph’s popcorn in cute little miniature cartons. Isn’t that just the cutest idea?

A Foodie Weekend In London | Travel

The following day involved yet more food. Oliver’s parents were in town so we met them for lunch at Mac & Wild (which I’ve reviewed previously here.)

…and due to the fact that I probably consumed two weeks worth of calories in a day and a half, I’m now off to eat a Weight Watcher’s Chicken Curry! Totally worth it though!

Have you been to London? What are your favourite places to visit? Do you have a favourite restaurant?

LovedByLaura

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French's Thanksgiving Christmas 2016

Well this Christmas has been very different for me! I spent Christmas Eve on my own and kept busy by painting The Snug room whilst binge watching Netflix. I didn’t get around to putting up a tree and woke up on Christmas morning with nothing much to do. I solved this problem with a long lie in and then treated myself to a seriously indulgent pampering session – my hair and skin have never smelled so good or felt soft! Even Christmas Dinner bucked tradition; I cooked a Thai noodle chicken laksa because… well why not?!

Admittedly there were some low points. The holidays can be a hard time when you have feelings of uncertainty and aren’t really sure what’s going to happen anymore. In the end though it turned into a lovely day full of hope for how great the future could be. I went to bed feeling contented and had the best night of sleep in ages (despite harbouring severe guilt at the ginormous quantity of cheese and chocolate I’d consumed).

I think it helped that I’d already enjoyed the best ‘turkey and all the trimmings’ banquet of my life back in November when I headed along to Food At 52 in London.

French's Thanksgiving and Christmas 2016

French's Thanksgiving and Christmas 2016

French’s had invited chef Brad McDonald along to show a room full of hungry, foodie bloggers and writers how to cook up some American Thanksgiving classics using French’s mustard to give it all a delicious zingy twist. Despite it being a completely different holiday, it all felt very festive!

French's Thanksgiving and Christmas 2016

Brad was born in Missippi and so his food influences are from the deep south. He now resides in London bringing the best Southern US food flair to Londoners at his restaurants The Lockhart in Marylebone and Shotgun in Soho. Think New Orleans style dirty rice, grits and long and slow cooked smokey BBQ.

By the time we arrived in the evening the meats were already resting on the stove under foil, having been lovingly prepared and tended to throughout the day. Tantalising smells wafted through the kitchen making our tummies rumble in anticipation. We split into groups and set to work whipping up some side dishes under Brad’s direction. Don’t think of plain boiled veg though, think American style extravaganzas; each one good enough to be a main in it’s own right!

French's Thanksgiving and Christmas 2016

First we made a squash and potato salad with chestnuts, pumpkin seeds and a simple to make but extremely tasty vinaigrette dressing using oil, mustard and chives.

French's Thanksgiving and Christmas 2016

Next we prepared a green bean casserole. If I’d seen ‘green bean casserole’ on the menu in a restaurant I’d probably just skim straight past it, but as it turns out the US version is pure decadence and I can’t recommend it enough!

French's Thanksgiving and Christmas 2016 French's Thanksgiving and Christmas 2016 French's Thanksgiving and Christmas 2016

We chopped green beans and mushrooms whilst chatting over a glass of wine, then concocted a beautiful bechamel sauce following Brad’s expert guidance. We were encouraged to use our own judgement as to how much mustard to add to the sauce and my team pushed ours further and further, dipping in a tasting spoon every so often until we had a perfect balance of creaminess and tang. If that wasn’t enough, we then topped the sauce with a whole packet of French’s Crispy Fried Onions which added the perfect crunchy element to the dish.

French's Thanksgiving and Christmas 2016 French's Thanksgiving and Christmas 2016

Finally, the sides were complete and it was time for us to celebrate Thanksgiving! Everything was laid out on the beautifully decorated table in serving dishes and we lined up with a plate in hand. Brad carved and served the meat whilst his lovely wife Molly ladled on generous portions of the sides. Although I only knew half the people there it had such a homely atmosphere to it that we were soon all chatting away and laughing with each other, bonded over the love of good food.

French's Thanksgiving and Christmas 2016

In true Thanksgiving tradition we all took a turn at saying what we are thankful for this year. Maybe this is why my stripped back Christmas Day turned out as it did in the end, because on that Thanksgiving night I’d already acknowledged the things that truly matter to me. It’s not how many presents you get or how beautiful your tree looks, it’s all about family and friends and love and support and laughter and fantastic opportunities that come about through hard work, and I’m extremely lucky to have these things in my life.

French's Thanksgiving and Christmas 2016

So thank you French’s, Brad and Food at 52 for putting on the meal to end all meals, helping to show me what’s really important and last but not least, for introducing me to Brad’s signature dish which I couldn’t get enough of – cornbread! Expect me at Shotgun in the New Year… once I’ve worked off all this cheese I’m ready for round two!

French's Thanksgiving and Christmas 2016

LovedByLaura

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Autumnal Bakes with Hotpoint and Currys PC World

Now that I’m living by myself I really want to get back into baking. My current oven only seems to have two temperatures though: 1. Under bake and 2. Obliterate. I decided to treat myself to a brand spanking new one but it got delivered on Monday and then didn’t blinking well fit – boo! The service engineer was brilliant though and told me exactly what to look for when I shop for another one in the New Year sales.

I blame my sudden obsession with buying a new oven on Currys PC World! They recently ran a bread making masterclass at The Jamie Oliver Cookery School, Westfield and whilst there I got to road test Hotpoint’s latest ovens. Their customer research had found that people’s number one frustration with oven performance is an uneven bake due to temperatures varying by up to 15 degrees within the oven. Hotpoint’s new ovens offer Multiflow technology to regulate the temperature and give you far better results. After making all sorts of delicious breads at the cookery school and seeing how perfectly each and every one turned out I immediately shifted ‘oven’ to the top of my things to buy for the house list.

But enough about ovens… let me tell you all about the class as it was delicious, educational and a tonne of fun to boot!

Autumnal Bakes with Hotpoint and Currys PC World

Our lovely cookery teacher Gabby talked us through the basic ingredients and techniques needed to make bread.

Autumnal Bakes with Hotpoint and Currys PC World

All you need as a starting point is flour, water and yeast. Your aim when making bread is to develop a web of gluten strands in the dough as these hold pockets of air which create the right structure and texture. If you can pick up a good bread flour this will work even better than a normal all purpose one as it contains extra protein to help the gluten forming process along.

Autumnal Bakes with Hotpoint and Currys PC World Autumnal Bakes with Hotpoint and Currys PC World

If you’re making something a bit more adventurous like focaccia (more on that in a bit) you’ll add in some extra ingredients too like sea salt and oil.

I was next to Chloe at the workstations and we might have been the naughty children in the class!

Autumnal Bakes with Hotpoint and Currys PC World Autumnal Bakes with Hotpoint and Currys PC WorldAutumnal Bakes with Hotpoint and Currys PC World

We spent a fair bit of time laughing and messing about with the dough and then taking a million pictures (because if it isn’t on instagram it clearly didn’t happen) instead of paying full attention to what we should have been doing. It didn’t matter though, as our Cookery School Teachers were on hand to remind us of the steps and help us judge whether our dough was under or over proofed at all.

A lot of the bloggers in the class hadn’t made bread before, but I have a KMix at home with a dough hook so I’ve had a few goes at a tin loaf in the past and love to make focaccia. I haven’t kneaded by hand in ages though so I got some good exercise working the dough. You really need to keep going for about 10 minutes which seems a very long time but is worth it for the final result.

I was next to Chloe at the workstations and we might have been the naughty children in the class! autumnal-bakes-with-hotpoint-and-currys-pc-world-8

Once your dough is kneaded, you need to let it proof in a warm dry spot until it has doubled in size, then you knock all the air out, add any extra ingredients, shape it and then once again leave it to prove until doubled in size before cooking your bread.

On the day we learned how to make 3 different types of bread and got to experiment with different methods to shape them too. We started out making crusty white rolls which we hand shaped into miniature loaves, plaits and balls. (One of mine looked like Mr Hanky the Christmas Poo but let’s gloss over that).

Autumnal Bakes with Hotpoint and Currys PC World

Then we made a brown bread using wholemeal flour, but this time after the first proof we knocked it back and then patted the bread out into a flat, rectangular shape. We spread a filling over then rolled it up like a swiss roll, joining the two ends together….and voila – you end up with a filled circular loaf!

Autumnal Bakes with Hotpoint and Currys PC World

I loved learning how to do this one. It’s so easy to do once you know how to shape it and yet looks like you’ve made a real effort. You can go for any filling you like as well – pesto, walnuts and caramelised onion, cheese… the list is endless. Here’s what it looks like once cooked and sliced.

Autumnal Bakes with Hotpoint and Currys PC World

Finally we made focaccia. This is my favourite bread to make at home as it smells incredible when baking and is heavenly served still warm with some balsamic vinegar and oil to dip it in. I think I’m going to share a recipe for it in a seperate post between Christmas and New Year because then I get to make it and eat it again!

…after all our baking we got to enjoy the fruits of our labour, dipping our crusty rolls into a gorgeous cheesy fondue and seasonal pumpkin soup. The perfect end to a perfect foodie day!

Autumnal Bakes with Hotpoint and Currys PC World autumnal-bakes-with-hotpoint-and-currys-pc-world-15

Thanks go to Joe Blogs, Currys PC World, Hotpoint and The Jamie Oliver Cookery School for putting on such a wonderful event. My colleagues enjoyed the focaccia at work the next day and say thanks too!

If someone is stuck for a Christmas present to buy you, I recommend dropping some hints about going to a cookery school… they are great fun and you learn so much.

Autumnal Bakes with Hotpoint and Currys PC World

If you’d like to read more about Hotpoint’s latest oven range, click here.

LovedByLaura

Disclaimer: This post is not sponsored but the cookery class was complimentary, as was the delicious food.

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