Overnight Baked French Toast 

One of my favourite Sunday Breakfast is Overnight Baked French Toast. Whenever I have got left over bread I can’t wait to make this yummy recipe. So I told myself why not share I make it. It’s super easy l promise.

You can add your favourite ingredients as this recipe is so versatile.

This is left over homade seeded that I tore into bite sizes.

I whisked all the ingredients and poured into the pan then topped with fruits, oats which I sprinkled on to finish.

It will look a bit wet out of the oven (depending on the type of bread) but give it about 10 minutes to cool before serving. As the bread I used was wholemeal it took longer to bake, as it is wholemeal flour is heavier than white flour.

This is how I served mine – sliced plums and peaches topped with natural yogurt, sunflower seeds and agave. But you serve yours with maple syrup, honey or sprinkle brown sugar with chocolate chips. The list is endless, try yourself you deserve it.




Day old or stale bread – torn into pieces


Sugar or sweetner if preferred.


Preheat 350c, 180f or gas mark 4. Grease ovenproof dish with oil or butter, add torn bread. Whisk the remaining ingredients and pour over the bread, cover in a cling film (plastic wrap) and refrigerate overnight.

The following morning, remove the cling film and bake in the oven for 20-35 minutes, depending on the kind of bread you use. Serve with yogurt poured on toast, finish by drizzling with honey or maple syrup, chopped nuts or flaked almonds, if liked.


Healthy homemade beef burgers – gluten free version

I made the decision to give up Macdonald’s and junk food 10 years ago. Since then I have been making my own burger for good, I say that because I only used to do it ocassionally. Cut a long story, I love making my own burgers, when I tell people they are usually surprised. This is usually because they think it’s a lengthy process and a waste of time, but when I tell them what it entails they change their minds. Last year, I actually made mini burgers at the first birthday party of a friend’s daughter, whilst the kids were playing party games. It went down a storm, some of the mothers were asking for the recipe before they left. 

I have adapted the recipe over the years as I got healthier, the popular version is with bread crumbs, but for this recipe I have used couscous for a gluten free version. However, do feel feel to go down the breadcrumbs route if you prefer.

The ingredients I used were cooled cooked couscous, mixed dry herbs, black pepper, red onion, and lean minced beef.

I placed all the ingredients in my wooden bowl, ok I admit I was multi tasking as all the other bowls were used up for proving bread. Back to the recipe, the onion was chopped, all the ingredients were mixed with my fingers and that was it. By the way you can add other spices into the mixture, eg; curry but make sure you are wearing gloves as you don’t want it going into your eyes if you accidently rub them, neither do you want to end up with stained hands.

Once all the ingredients are combined, roll the mixture into balls. There, you have just made your first burger. It’s that simple, continue until you have used up the mixture.

I wrapped each burger individually in cling (plastic wrap) film. As I had made a batch, I froze them. However, if you want to eatyours straight away, place in the fridge for 20-30 minutes to ‘set’. Or in a freezer for about 15 minutes, like I did at my friend’s party. 





500g Minced (Ground) beef or turkey, pork or chicken

1 Red or regular onion, chopped

1/2 teaspoon dried or fresh herbs of choice – mixed, or parsley.

Cooked couscous, cooled  or fresh breadcrumbs if preferred

Dash of ground black pepper 


In a bowl, add the ingredients until incorporated into the mince beef. Take a handful and roll into small to medium balls. I made 9 burgers out of mine. Cut pieces of Cling (plastic wrap) and wrap each burger indiviudally. Put in a fridge for 30 minutes or an hour to ‘form’, freeze the left over wrapped burgers in a large freezer bag, you don’t want it to split and come into direct contact with other foods. To cook burgers from frozen, allow to thaw overnight as this makes it easier to cook. 

Grill the burgers for 3 minutes, flip to the other side till it is thoroughly cooked and the juices are running, ensure the burgers are cooked through. Enjoy with wholemeal burger buns, pitta bread or as a naked burger with salad or low fat vegetable chips – see my last post for ideas.

If using chips, parboil for 5-7 minutes in boiling water. Drain and place in a baking tray drizzle with olive oil and salt. Cook in the oven for 20-30 minutes depending on your oven temperature, mine was 250c. 

  • Alternative ingredients – 1/2 teaspoon curry powder, 1 teaspoon of Worcester or BBQ, applesauce if using pork or turkey. Bulgur wheat instead of couscous.

Savoury muffins

Muffins don’t have to be sweet especially for those who would rather have savoury. I like both but I do like savoury muffins for lunch either with salad or soup. This recipe is similar to the Egg muffins I posted earlier in the year but with flour and baking powder.

These muffins are so quick and easy to make, you don’t even have to be a ‘baker’ to make these, it’s just a case of putting together ingredients you already have in your cupboard and fridge.

To begin with I chopped up red onions, mixed peppers, ham then fried them. After the mixture had cooled, it is time for the baking part, dry and wet ingredients together ending, adding the the cooled ingredients, finishing off with grated cheddar cheese. Below is what it looked like before they went in the oven.

The baked muffins, the smell in my kitchen was mouthwatering, even if I say so myself, lol.

The inside of the muffin, just to show you how yummy this looks

As with the egg muffins, you can make add ingredients of your choice. You can use gluten free flour for this recipe, for Vegans, use egg substitue, cheese alternative or omit completely.


Mixed Peppers and Cheesy muffins

Plain (All Purpose) Flour – regular or gluten free

Mixed peppers – one of each, diced

1 small red onion, finely chopped 

1 tablespoon baking Powder

1 teaspoon olive oil for frying

1/4 teaspoon salt

3 teaspoon Rapeseed (Canola) oil for baking

2 eggs – beaten slightly

Ham, Bacon or other ingredients of your choice or additional vegetables

Cheddar cheese (optional) grated or alternative for Vegans


Preheat oven

Fry the peppers, onion and other ingredients of your choice. Allow to cool slightly.

In a bowl add the dry ingredients, whisk.

Add the wet ingredients to the dry, blend, adding the cooled ingredients, mix lightly.

Spoon the mixture into muffin tin, using a spoon

Bake in the oven for 20-25 minutes, depending on the temperature of your oven.

Allow to cool slightly or completely if you are going to eat straight.


Make a batch if you are not going to eat all at once, freeze and take out what you need, just reheat in the microwave.

Enjoy your muffins with a sauce, salad, soup or on its own as a snack. It is great for lunch when friends drop by unexpectedly.