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!

 Roast chicken thighs
Serves 3-4

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!

INGREDIENTS

  • 1 package of chicken thighs about 500-750g (with skin and bones there)
  • 1-2 big red onions
  • Fresh rosemary
  • Olive oil
  • Salt and pepper

 

METHOD

  1. Heat oven to 200C/180C fan/gas 6
  2. Roughly chop up the onion and put it in a roasting dish
  3. Put the thighs on top of the onions
  4. Drizzle a little olive oil over them, add salt and pepper, and massage it in to the skin of the thighs
  5. Scatter some spring of rosemary over the thighs
  6. Add a little bit of water to the bottom of the roasting dish and put in the over
  7. Roast in the middle of the oven for about 40-45 minutes (or until the skin is crispy and golden)
  8. 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 ;)

Venison burgers with a green salad
Serves 2

This is one of my go to recipes when I have little time and still want to eat something healthy. You don’t have to do it with venison burgers, just use any meat you might have at home, whether it’s leftover meat or freshly cooked one.

INGREDIENTS

  • 2 venison burgers
  • 1 big bag of mixed salad (I usually go for lettuce, rocket, spinach but use any sort of leaf salad you like!)
  • 200g package of mixed olives in oil
  • 150g of feta
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper

 

METHOD

  1. Heat up a pan and fry the burgers in a tiny bit of olive oil. I usually fry them so they are medium/rare but you can have your meat however you prefer! Alternatively you could do them in the oven but I think it takes to long and ends up being a bit dry…
  2. Take a big bowl and empty the bags of mixed salad into it
  3. Add the entire package of olives and scatter your feta all over the place
  4. Usually the olives come with enough oil, so I don’t add any extra to the dressing, but I do add a healthy amount of balsamic vinegar plus salt and pepper (and if you want, add some herbs in there too like basil or tarragon!)
  5. Mix well and if you’re lazy like me, just add the venison burgers on top of the salad and serve!

You could also eat this with some sweet potatoes on the side, or add some more ingredients to the salad (like cucumber, avocado, tomatoes, peppers, or even pasta/quinoa/cous cous). But I kind of like it as it is since it’s tasty, filling and just so simple & quick to make.