remember how i made marshmallows and hot chocolate spoons?  well, here are the recipes, just in case you’re interested: marshmallows; hot coco spoons


Yum, Yum in my Tum Tum

yes, i am very mature.
so, another baking extravaganza! yay! both recipes are from the TOAST recipe book that i got for christmas. yum yum. the first is a Turnip, Parsnip and Carrot Mash. it doesn’t sound super yummy, but trust me it is. it can also be made into a soup, which i will explain in the recipe. the other is heaven in your mouth: Granola! Seriously, though, it is the best granola i’ve ever tasted.

TURNIP, PARSNIP, and CARROT MASH: (sorry no pic)
serves 4 to 6
300g (1 oz) carrots peeled and chopped
300g (1 oz) parsnips peeled and chopped
300g (1 oz) turnips peeled and chopped
50g (2 oz) butter
flat leaf parsley for garnish
sea salt and black pepper
1/4 cup of milk or single cream
optional seasonings: vegetable or chicken stock; mustard; nutmeg; brown sugar or extra butter

1. cook veggies in a pan of boiling water for 10-12 mins (veggies should be soft).
2. MASH: drain water well and add butter, salt and pepper
SOUP: skip this step
3. put veggies into the blender or mash by hand
SOUP: put the water, veggies and butter into the blender
4. add extra seasonings to taste. serve. garnish and milk and cream

it sounds tricky, but it’s really easy, and really yummy. it’s also great for leftovers.


this made a good amount, but you might want to consider doubling it, because it is so easy to snack on.

60g (2 oz) honey or pure maple syrup
4 dessert spoon (or 2 teaspoon) sunflower oil
2 TB water
60g (2 oz) light brown sugar
220g (8 oz) jumbo oats
110g (4 oz) almonds smashed slightly
60g (2 oz) hazelnuts broken in pieces
60g (2 oz) pumpkin seeds
(add seeds and nuts as you wish)

preheat oven to 235 F or 120 C
1. mix the liquids with the light brown sugar until blended.
2. break up nuts in a pestle or something hard (book, side of a knife blade, etc)
3. mix dry ingredients and add the liquid mixture. stir well.
4. line a shallow baking tray with tin foil. spoon the mixture on, flattening it down until even. bake for 1 hour. after 1/2 hour, take out, mix and around and re-flatten, so all will be evenly cooked. after an hour, remove and let cool.

this is a great snack, topping on yogurt, cereal, or side with fruit. and it stores well.


I, Leslie, Cook

True story. Last night, I cooked halibut breaded with oat. It was delicious, healthy and so easy. I don’t really like fish, mostly the smell, but I didn’t smell it with this recipe. (Also, I had the stove fan on for the whole thing.)

Here’s the recipe if you want to try it at home:

(makes 2)
200 g (7 oz) white fish fillet (cod, haddock, halibut, etc)
1 egg beaten with 1 TB mustard
4 heaped TB oat flakes with 1 TB mixed dried herbs (Herbes de Provence)
1 TB olive oil

.combine egg and mustard in one bowl. blitz oats in blender until they become a powder. combine with herbs in a separate bowl.

.heat oil in frying pan.

.coat fillet in bowl then oats. then fry (each sides for 3 minutes)

.serve with lemon wedges.