Posted in Food

Bexy’s Bolognaise


I was never one to aid my MammaGoose in the kitchen when she cooked, instead choosing usually to go a see what I could steal while she was cooking. I always saw cooking as a chore and tended to doubt that anything I produced was actually edible. It is really only recently that I’ve been a dab hand in the kitchen. I never tend to weigh anything or use quantities, I’m more of a “whack it in a bowl and see what it turns out like” kinda gal, and as a result, I’m not afraid to try things out.

When I started senior school, one of the very first things I learned to cook in Home Economics was bolognaise. This very simple dish would serve as a base for spaghetti, lasagne and chilli con carne, depending on what else was added to it.

Nearly 20 years on, I’ve taken time to perfect my sauce and it’s now a firm family go to meal. The best thing about this dish is that it is very easy to portion off and freeze (if I can get there quick enough, it’s usually been eaten by the time it’s cooled down). I love making every part of this meal from chopping the onions to stirring the pot during the cooking. Hope you enjoy!


Beef Mince Meat
1 Large onion finely chopped
Worcester sauce
Balsamic Vinegar
1 Oxo Cube
Passata (or tinned toms if you prefer)
Chopped mushrooms
Salt and Pepper to taste
Mixed Herbs


  • In a frying pan, fry the onions over a low-medium heat until soft and brown. (Slow is the key, the longer the better). Remove from pan and set to one side.
I love the smell of cooking onions. I cook mine for about 15 mins. I cooked these while cooking donuts at the same time!
  • In the same pan, cook the mince until brown and fully cooked.
  • Add the onions and mushrooms and warm through.
  • Add in the Worcester sauce, Balsamic Vinegar and OXO cube, herbs and salt and pepper and stir for a further 5 minutes.
  • Finally add in the passata (or tinned toms). Stir through.
  • You can at this point cook it in 2 ways.
    1. Turn the heat to a low setting, cover the pan and simmer for 20 minutes
    2. Transfer the whole lot into a slow cooker and cook on low for a good few hours.


Posted in Uncategorized

Fruity Granola Greatness


In my kitchen lives the typical breakfast fare. Mainly boring cereals from bog standard Corn Flakes to hoops that claim to be chocolate flavoured. Nothing in my kitchen tends to tickle my fancy but so far makes the mini child run around happy leaving hoops and coco pops like breadcrumbs around the house.

In a quest to satisfy my taste buds, I’ve discovered the most amazingly simple and yummy breakfast that even comes in a little pot with me to work.

So with no further ado, here is my Fruity Granola Greatness.

Choice of berry sized fruit such as raspberries, strawberries, blueberries… (If it ends in “berries” it should belong in this recipe)
Natural yoghurt, of the low or fat free variety

Put all the ingredients into a suitable bowl, give it a stir and serve.


I personally use frozen fruit for this as I’ve found that constantly nipping out to the shops to replenish my fresh fruit supply became a full time job. Fresh fruit can also be expensive. Taste quality can sometimes be compromised with frozen fruit, but I find that Tesco’s summer berry mix is reasonably priced (£2 for 500g) and defrosts quite well.

Frozen fruit is a great addition to meals such as this. Just remember to defrost before use according to the manufacturer’s instructions!

This blog has been brought to you with yoghurty goodness and possibly granola crumbs in the keyboard!


The First Day of a new venture…

Well I’ve only gone and done it. I’ve started a venture into a new world. I’ve created my own business.

Though, that is not strictly true. I’ve had this idea bubbling away at me since Christmas and I guess I needed a nudge.

That nudge came around Valentine’s Day, where I successfully made and sold 4 or so little cards. Nothing that broke the bank in terms of profit, but I made enough money to buy some more wool and a new crochet hook.

Since then I’ve been crocheting my fingers raw and sold a few more things. I am especially proud of my bunting.

I can’t wait to get started properly. I’m not entirely sure where it’s going to take me, but I think the ride will be awesome!