Chocolate Liquorice-Chip Cookies​

Chocolate Liquorice-Chip Cookies

Everybody knows there is nothing worse than the dreaded raisin when you think you are biting into a chocolate chip cookie. I might have something that, to some, will rival the raisin. Liquorice! Yes,
it’s a polarising flavour, but for those who like liquorice, this is a such a treat. It came to me like a divine revelation one day as I was snacking on some chocolate coated liquorice. The pairing of chocolate and liquorice works so well and I was thinking of how to use the two flavours in different
ways. Then it came to me. Liquorice ‘chips’ instead of chocolate chips. Instead of gewy, they’d be chewy. Honestly, that excited me. Chewy liquorice chips in a gooey chocolate cookie. For somebody who is really not great at baking, I tried and failed a bunch of different cookie recipes, until I found this one on It’s simple and easy to follow and results in an almost brownie like cookie. Instead of the chocolate chips I add some liquorice ‘chips’. But add both for extra decadence.


200g softened butter
300g soft brown sugar
2 tsp vanilla extract
2 eggs
300g self raising flour
80g cocoa powder
1 tsp baking powder
60g liquorice


  1. Preheat oven to 180°c
  2. Cut your liquorice ropes or pieces into small slices or discs.
  3. Cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs
  4. In a separate bowl sift flour, cocoa and baking powder together
  5. Add flour mix to the creamed mix in stages (a third at a time) mix well. Fold in the liquorice. (And chocolate chips if you are using)
  6. Scoop out about a table spoon of mixture, roll into a ball, then flatten with the back of your spoon on your baking tray. Repeat until you have used up all the cookie mixture.
  7. Bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly, when completely cold move to a cooling rack.


Surprising Zucchini Soup​

Surprising Zucchini Soup

I really don’t like Zucchinis. I’ve tried raw, grilled, roasted, steamed all of it. Its just not for me. But one day I really wanted a creamy soup and all I had in the fridge was a packet of zucchini. I decided to give it a try. I couldn’t believe it. I gave it a taste before adding the cream and was so surprised. It
was creamy and tasted really good, just like that. A remarkable transformation takes places when you boil it and blend it up into a soup. Of course, you can always add cream or coconut cream if you want it to be even more creamy. Or a bit of butter/parmesan. Cheap, quick and satisfying. A great way to use a zucchini.


350 g zucchini
500 ml stock (vegetable/chicken)
1 onion
2 cloves of garlic
Squeeze of lemon


  1. Roughly chop onion, garlic and zucchini.
  2. Sauté and brown the onion in a pot on medium-high heat, with oil of your choice. I like coconut oil.
  3. Add the garlic and the zucchini and sauté for about 4 mins.
  4. Add the stock and a cup of water. Season with salt and pepper. Bring to the boil and then bring down to a simmer for 15 min.
  5. Use a stick blender to blend into a creamy consistency. You may also use a normal blender in small batches if you don’t have a stick blender.
  6. Serve with a squeeze of lemon.

Tomato and Date Relish

Tomato and Date Relish

My favourite parts of a meal are mostly about the sides or the add-ons. Even the name of this blog is about a favourite add-on 😊 Your meal might be okay or even great, but then you add something to it that takes it to the next level. For me, an add-on is either sweet or acidic depending on the dish. This recipe is both! If you grew up liking tomato sauce/ketchup on everything but find that these days it doesn’t slap like it used to 😉 This will be perfect for you. 


1 400g can of chopped tomatoes

6 dates (I’ve found 6 to be the perfect level of sweetness but adjust to your taste) 

1 onion 

2 cloves of garlic

1/3 teaspoon cumin

1/3 teaspoon cinnamon 

1 chilli (optional)


  1. Roughly chop onion, dates and chili if you’re using. Finely chop your garlic. Sauté the onion and chilli in a saucepan on medium heat. When the onion starts to brown, add your garlic and sauté for 1 min. 
  2.  Add in your spices and fry for 1 minute before adding your can of tomatoes and dates. Salt to taste.
  3. Leave to simmer for 15 minutes or until it reaches a slightly jammy consistency. 

Enjoy with toast, eggs, steak, fish, or anything really!

Should keep for a few days in the fridge, add a touch of olive oil to refresh.