I never thought seeing somebody making cock cupcakes would ever make me cry – but I guess life is full of surprises!
You see, the person who is making them in the video below is one of the most amazing women that I have ever had the pleasure to get to know.
That’s right! Candice is incredible with a capital I – a fantastic cake maker, mother, sister, friend, lover, business woman, runner – you name!
I’ve never seen her do anything that makes her look like she is so much in her own element like in this video. Her charisma, talent and wit is totally captivating and it has completely floored me! I’m so happy for her and proud that she has achieved this.
Anyway, enough emotions and more cake – if you have 5 minutes and want to know how to make the most delicious cupcakes (I guess the cock on top is optional – haha) then have a look at the video below.
And if you want to order cupcakes or cakes for any occasion – make sure you check out Cake by Candie!
As you know, I am a big fan of getting loads of meat for a great price and then roasting it. Mainly because it saves a lot of cash and effort because you can use the leftovers for various other things like salads and broths and so on.
This time around I thought I’d share my roast chicken thigh recipe as thighs with skin & bone are usually much cheaper to buy in bulk than other cuts, and they taste so much better than a boring old breast!
1 package of chicken thighs about 500-750g (with skin and bones there)
1-2 big red onions
Salt and pepper
Heat oven to 200C/180C fan/gas 6
Roughly chop up the onion and put it in a roasting dish
Put the thighs on top of the onions
Drizzle a little olive oil over them, add salt and pepper, and massage it in to the skin of the thighs
Scatter some spring of rosemary over the thighs
Add a little bit of water to the bottom of the roasting dish and put in the over
Roast in the middle of the oven for about 40-45 minutes (or until the skin is crispy and golden)
Take out and EAT!
If you’re having it as part of a meal, I highly recommend you to save the meat juices and onions to make a delicious onion gravy… Just saying ;)
This is a dish that I made BEFORE I found out that I was allergic to tomato and peppers – so since then I have altered the recipe not to include these things. But I do admit that it tasted amazing with those ingredients so to honour the pic, that is the version I will be sharing.
1 decent sized butternut squash
1 big courgette
1 big red onion
1 red or yellow pepper
1/3 of a package of feta
200g cherry tomatoes
Handful of pine nuts
Handful of breadcrumbs
Salt & pepper
Heat oven to 200C/180C fan/gas 6. Cut the butternut squash in half, take out the seeds in the middle with a spoon and drizzle over some oil oil plus salt and pepper. Put on a tray and put in the middle of the oven
Chop the courgette, onion, pepper and tomatoes in equal chunky pieces (more or less having the thickness as one of your fingers!)
Drizzle some olive oil in a pan and fry the courgette, onion and pepper
When they look about 3/4 done, add some salt & pepper, a handful of fresh basil, the pine nuts and the tomatoes.
Fry until the tomatoes have gone soft but still keeping their shape.
Take off the stove and leave it there until the buttnernut squash is about 10-15 minutes away from being done (this will depend on the size of it and how good your oven is, but usually it takes around 45-60 minutes for it to be done, so take it out after about 35-45 min)
When the butternut squash is almost done, take it out of the oven and add your veg mix in the “hole” of the butternut squash (where you took out the seeds)
Crumble your feta all over the veg mix and sprinkle a bit of breadcrumbs over the veg & feta mix
Put your tray back into the over and bake for another 10-15 minutes