The Big Muddy

Ok ok, I promise I will stop with the Springsteen songs. Such a great track though….Its the beginning of a new week. This week took a bit of a toll on me but I survived and have managed to tackle some pretty grim tasks. I have also totally managed to ignore some really hugely important life stuff. I know that ignoring the problem will not make it go away. I am doing it anyway. Don’t care. Don’t want to deal, Not doing it. I am a grown woman and if I want to act like a 6 yr old then that’s my prerogative. In fact this week I have been particulary in touch with my inner child. Rufus and I seem to have spent a bit more time together this week. He is totally rocking my world right now.

I have just edited my shots from the week and even though I felt so very uninspired I did make quite a bit of kid friendly food! I announced that I would make homemade chicken nuggets expecting a round of applause, or at least a small whoop. Lola groans loudly…”can’t we just have crappy frozen ones..You know like from Iceland” I ignored her comment. The Iceland thing again, I never go there, have never shopped there ever! Lidl, Aldi yes. Anyway I ignored her and made a batch. Right I demand if you have kids, or not. Make them. They are healthy quick and so moreish.

I apologise for the rubbish shot of them. I am trying to learn how to use the Canon digital camera my friend lent me (I’m kinda hoping it is a long termish loan) Well long enough for me to learn how to use it properly. I can’t seem to get the whole iso, f-stop focus thing. For your amusement I have posted a photo of a sticky spicy roast chicken dish that I did.  Hmmm all you food photographers out there, don’t start sweating yet!!

Oh yeah I made a heart shaped banana bread, the kids ate it before I could shoot the baked version. I was not happy! Tilda took a couple of shots of the family too!

Have a wonderful week

Lots of love

Rachelle x

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Chicken Nuggets

They take half an hour to make from start to finish. They are so healthy and delicious.

Makes 18ish


  • 3 chicken breasts (free range please)
  • 1 tablespoon of mayo
  • 1 garlic clove (crushed)
  • 150grams of panko breadcrumbs
  • salt and pepper

Pulse the chicken breasts in a food processor and pulse a few times until the chicken is in bits and a tiny bit gloopy add mayo and garlic and pulse again.

Tip the bread crumbs in a bowl and in your hands make small dumplings of the chicken mixture (around the size of a ping pong ball). Roll the nugget in the breadcrumbs put on a baking sheet. Continue till all the chicken mixture is used. Place the baking sheet in the fridge for 10mins or so to let the mixture rest. Meanwhile turn the oven on to 190C.

Place in the oven for 20mins or so until the breadcrumbs are brown and the chicken is cooked through. I served these with peas and chips.

Enjoy x





Skating on Thin Ice

The snow was so pretty on London Fields. I walked the girls to school in the morning it was idyllic. The snow totally transformed our little park into a shimmering wonderland. Promises of snowball fights and snow angels were made and kept. As I walked back through The Fields, I decided that I needed to shake off this feeling of doom and dread. I tried to put my finger on exactly why I was so down. I have initiated the Divorce, I am making the decisions, selling properties, moving, buying, it’s all down to me. I can’t really blame anyone else for the pickle I am in. Of course all of the above can be contested but really if they are, to be honest I think, whatever happens, myself and the kids will be OK. Mainly because I have never made a decision that I have regretted in my life and this sure as hell won’t be the first one.

Feeling a bit pleased with myself that I had (maybe only temporarily) got myself out of my funk, I decided that I would take all the terrifying tasks to hand this week. Reading the mail is always a good start when it contains Divorce papers to be signed amongst other things. Did that signed them. NEXT!

I also decided on my walk (very productive this walk). That this year I would have more fun! I bloody will.  I am going out more, I will work a ton (that is always fun for me) and I will date! Arggghhhaghahghghhhh. That is the noise in my head every time I think about it.

Anyway I am sure I will keep you posted of any dating escapades/disasters in the future

Due to my distinct lack of appetite over the last week or so it is amazing that I have cooked anything. But you know me, even in the direst of dire circumstances something will be created in the kitchen, even if it is just a rocket salad with almonds, goats cheese, fresh squeeze of lemon and some olive oil! That was probably my favourite meal of the week.

My comfort food staple is Lamb Tagine. I’m sure my version isn’t totally authentic but to be honest I don’t care. Its warming, spicy and I always serve it with couscous. I made this for the kids on Monday and it was demolished. I also had a fantastic boozy lunch with friends on Sunday and made an emergency bread pudding to take with me for desert.  I didn’t have enough croissants so filled it out with soft (slightly stale) hamburger buns…No one noticed. I probably would have used not so stale brown bread if I didn’t discover the rolls. I added some broken dark chocolate too.

My gift to you is my recipe (based on an Ina Garten recipe) for croissant (and any other bread you have left) bread pudding.

Life is good

Rachelle x

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Bread and Butter Pudding

Ok this is Ina’s recipe except I don’t really do raisins so I substituted them for a bar of dark proper chocolate.  Just broke it up and scattered it. I also found the croissants I used were too thin. So I padded it out with some bread rolls.

  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 500ml of full fat milk
  • 500ml of cream
  • 160grams sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 6 croissants, preferably stale
  • 100g good dark chocolate


Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, the cream and milk, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the dark chocolate, then the tops of the croissants (brown side up). Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.


Wrecking Ball

That’s how I feel at the moment (can you tell I have been listening to a lot of Bruce Springsteen). I am totally buggering everything up. I can’t seem to make a right decision or do the right thing. I feel like I should have a sign on my forehead, handle with care, highly explosive! Argh… I could focus on the relationship breakdowns, pain in the arse emails, texts, etc etc culminating in my actually going to a shrink! Well it was only a matter of time really. I guess at some point you have to say to yourself. SEEK HELP. I’m actually laughing now…I am trying to focus on the positive things that are happening I guess finally realising that I need to get stuff off my chest is a good thing. The trouble with a marriage breakdown, is your friends (especially the married ones) don’t really want to know and the unmarried ones don’t really understand. So I guess the best thing to do is find a complete stranger and pay him/her to listen to you bang on….I have my first date this week! Oh dear maybe should have booked a therapy session before going out! Oh well too late now.. That’s a good thing? I think? Best not to think too deeply about that!  I have been nominated for a blogging award, no chance after they read this post.  My kids are ridiculously happy and seem to be doing really well at school. All good.

During the week my friend Skyped me from the States and after telling her I think I have lost my cooking mojo. She sent me some recipes and generally kicked me in the backside! Fabulous recipes, I cooked one of them. It’s called Cotton Soft Japanese Cheesecake. Its lots of eggs, separated, cream cheese, milk and a bit of flour…cooked in a bain marie, or in my case I just shoved a big pan of water into the bottom of the oven. It comes out light and fluffy, like a cushion of eggy, cheesy loveliness…I also cooked burgers and chips for the kids…no horse meat I promise…

Right I shall leave you now before I get myself into trouble again.

Have a better week then I am.

Love Rachelle x






 Cotton Soft Japanese Cheesecake

Make this, be happy…


  • 140g fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp cream of tartar
  • 150g butter
  • 250g cream cheese
  • 100ml fresh milk
  • 1tbsp lemon juice
  • 60g flour
  • 20g cornflour
  • 1/4 tsp. salt
  • Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 
  • Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 
  • Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). 
  • Makes 1 (8-inch) cheesecake, 12 servings.