Chocolate Salami


salami 21/12/2018

No I haven’t gone crazy; there is no meat in here. The salami is really just a fancy name for what is essentially a boozy log-shaped refrigerator cake. This is a rich, decadent treat full of different textures and flavours. I recommend toasting the nuts lightly in the oven or in a dry frying pan before adding to the mixture for extra depth of flavour. As with many of my recipes, change the ingredients to your taste. Why not try a snickers peanut flavour, salted caramel, honeycombe, oreos and marshmallows or mincemeat even!


  • 250g/9oz dark chocolate (minimum 70% cocoa solids)
  • 250g/9oz amaretti (crunchy ones) or shortbread biscuits
  • 100g/3½oz salted butter, softened
  • 150g/5½oz caster sugar
  • 3 free-range eggs
  • 2 tbsp amaretto liqueur
  • 2 tbsp cocoa powder
  • 75g/2½oz toasted almonds, roughly chopped
  • 75g/2½oz toasted hazelnuts, roughly chopped
  • 50g/2oz walnuts, roughly chopped
  • 1 tbsp icing sugar, to decorate



  1. In the microwave or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.
  2. Cream the butter and sugar together in a large bowl and make sure the mixture is soft and fluffy.
  3. Gradually, and one by one, beat in the eggs. Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later. Then beat in the amaretto liqueur.
  4. Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate, and, with a small rubber spatula, stir till combined and then beat this into the egg mixture too.
  5. When you have a smooth chocolate mixture, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate-covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.
  6. Unroll and slice off two large pieces of cling film, overlapping them, so that you have a large cling-covered surface to roll the chocolate salami out on. Tip the chocolate mixture out in the middle of this and, using your hands, mould the mixture into a fat salami-like log approximately 30cm/12in long.
  7. Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the cling film and rolling the sausage-log towards you several times. Then put it in the fridge for at least six hours – though preferably overnight – to set.
  8. To serve, unwrap the cling film and dust the outside with icing sugar. Cut into slices. Best served fridge cold. Keeps for several days in the fridge dependent on will power.

Biscoff Rocky Road


l 16/07/2017

If your will power lasts more than 10 minutes then these tasty morsels will keep for a week in the fridge. As with most of my posts, you can adapt this to include other fillings and textures but I think this combination showcases the biscuit spread flavour.

Very easy to put together, you don’t even need to turn the oven on for this one.

This recipe makes 16 pieces of Biscoff Rocky Road!


  • 400g White Chocolate, chopped
  • 125g Biscoff Spread
  • 50g Unsalted Butter
  • 150g Mini Marshmallows
  • 250g Lotus Biscuits, chopped
  • Spare Biscoff Spread for Drizzle


  1. Line a 8/9″ square tin with greaseproof paper and leave to the side.
  2. In a large bowl, add in the chocolate and butter – melt on a low heat in a large glass bowl, over a pan of simmering water (making sure the water doesn’t touch the bowl) until fully melted – stir until smooth!
  3. In a separate bowl, melt the biscoff spread in the microwave for 30 seconds or so or until runny, beat into the melted white chocolate mix.
  4. Once it has melted and combined, add in the marshmallows and chopped biscuits and fold together – pour into the tin and spread until it is even. Refrigerate until set!
  5. If you want the extra biscoff kick, melt some extra biscoff spread and drizzle over the top of the Rocky Road, again, refrigerate until set!

Syrup Sponge


Screenshot_2017-04-16-21-49-35-1[1] 18/04/2017

Fancy a hearty, warming pudding but don’t have much time? Look no further! You can whip up this mix and cook it in the microwave giving you a light fluffy sponge soaked in syrupy goodness in minutes. No need to thank me, just get some custard and enjoy!

You can try this recipe with lots of different toppings. Try different flavours of jam or marmalade. You can even try flavouring the sponge. Add lemon or orange zest, sultanas, chocoloate chips or even mashed banana.


  • 4oz margarine
  • 4oz caster sugar
  • 4oz plain flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 tablespoon hot water
  • 3 tablespoons jam or golden syrup

Screenshot_2017-04-16-21-38-06-1[1] Screenshot_2017-04-16-21-42-23-1[1]

Screenshot_2017-04-16-21-44-15-1[1] Screenshot_2017-04-16-21-47-20-1[1]


  1. Cream margarine and caster sugar together. Beat in the eggs and fold in the sieved flour and baking powder. Add the hot water.
  2. Grease a 1 ½ pint heatproof bowl with margarine and place the jam or syrup in the bottom. Heat on full power for 30 seconds.
  3. Add the sponge mixture. Cover loosely with cling film and heat on full power for 5-6 minutes. Timing will depend on the topping used. Remove from the microwave and leave to stand for a few minutes before turning out.
  4. Serve with loads of custard or ice cream – obligatory!

Roasted Red Pepper & Feta Dip


17265144_10154996593121000_1847607797772112201_n 12/03/2017

Here you have a super speedy, easy and more importantly, delicious dip that can be spread on toast, be an accompanyment to a meal, eaten with nachos or provide a lovely filling for pitta breads.

I made my own pitta chips by baking some cut up pitta breads in the oven for a crunchy snack to take on the soft, salty feta and sweet peppers.


  • 1 red pepper
  • 100g feta cheese
  • salt and freshly ground black pepper
  • 1/2 tsp oregano
  • balsamic vinegar, a splash


  1. On the oven hob, blister and burn the skin of the pepper completely. Turn with tongs to avoid burning yourself. Once the skin is completely black, place in a bowl and cover with cling film for 10 minutes to allow to steam.
  2. Once it is cool enough, scrape the black skin from the pepper. De-seed the pepper and very finely chop.
  3. Mix the pepper in a bowl with the crumbled feta, seasoning, oregano and a little balsamic vinegar.

Fresh Tomato, Cucumber & Red Onion Chutney


screenshot_2016-09-16-18-36-15-11 22/09/2016

This isn’t really a recipe but is really lovely served as a fresh and vibrant side for any curry. It’s great slathered on poppadoms as a starter or a snack and provides a welcome break from the rich heaviness of many curries.


  • 1 tomato, diced
  • ½ red onion, diced
  • 3 thick slices of cucumber, diced
  • Small handful of fresh coriander, chopped
  • A few mint leaves, chopped
  • A pinch of cumin and chilli powder
  • A squeeze of lime juice
  • Salt and freshly ground black pepper


  1. Mix all of the ingredients together in a bowl. Season to taste.

Tip: Season with salt when ready to serve as the salt will draw the moisture from the chopped veggies.

Speculoos Cheesecake


Screenshot_2016-05-26-09-28-14-1[1] 26/05/2016

My first guest blog! And it comes courtesy of this wonderful lady…


It is a bit of a joint effort as we both had a hand in it although I must admit, my role heavily leaned towards taste testing. I don’t always go for cheesecake but I have to say, this is a fantastic and easy recipe that tastes incredible. What are you waiting for? Make it now!


(Buttery) Biscuit Base:
– 300g Lotus/Biscoff Biscuits
– 150g Butter, melted

Cheesecake Filling:
– 2x280g Philadelphia Cream Cheese – Full Fat
– 1 tsp vanilla bean extract
– 100g icing sugar
– 300ml Double Cream
– 250g Speculoos/Biscoff Cookie Butter


1) Blitz both of the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″ springform deep cake tin. Alternatively, if you’re like Lissi and you don’t own said springform tin, bung it into a shallow 8” cake tin and find that you have way too much filling and result to pouring the rest into shot glasses to chill. Dunk lotus biscuits into the remaining mix as a snack! Dare I say, I prefer the latter option. Shots of speculoos cheesecake on tap? Err, yes please! Anyway, for the amazing topping/shots/snacks, read on.

2) Mix the cream cheese, vanilla, icing sugar and cookie butter until smooth – then mix in the double cream and whisk until it’s thick and holds itself completely. You may find this easier with an electric whisk.

3) Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.

4) Remove from the tin and decorate how you like, Lissi sprinkled hers with crushed lotus biscuits, and grated white chocolate. Good shout.

5) Store in the fridge – will last 4 days in the fridge, covered… if your will power lasts that long.




IMG_20160118_165803[1] 14/02/2016

Sushi is so easy to make, tastes way better than the poxy, expensive stuff you buy in shops and you can tailor make it to include your favourite fillings or whatever you have to hand.


For the rice

  • 300g sushi rice
  • 100ml rice wine vinegar
  • 2 tbsp golden caster sugar

For the Japanese mayonnaise

  • 3 tbsp mayonnaise
  • 1 tbsp rice wine vinegar
  • 1 tsp sauce

For the sushi

  • 25g bag nori (seaweed) sheets
  • choose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, avocado, spring onion

To serve with all styles of sushi

  • wasabi (optional – and fiery!)
  • pickled ginger
  • soy sauce


  1. TO MAKE THE SUSHI RICE: Rinse the sushi rice in cold water until the water runs clear, then soak roughly two parts rice to three parts cold water in a saucepan for 30 minutes.
  2. Next, bring the rice to the boil, cover and cook for 10 minutes or until the rice has absorbed all the water and is tender. Check the packet instructions for exact timings.
  3. Stir through the rice vinegar and sugar.
  4. Cool the rice down as quickly as you can by spreading it onto a baking tray and covering with a slightly damp tea towel.
  5. Dampen your hands to prevent sticking when handling the rice.
  6. Brush your knife with rice vinegar to prevent sticking and cut the roll into neat rounds.


  1. TO MAKE SUSHI ROLLS:Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegar water then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
  2. Spread over some Japanese mayonnaise.Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
  3. Add the filling.Top the mayonnaise with a line of your favourite fillings – here I’ve used smoked salmon and cucumber.
  4. Roll it up.Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
  5. Stick down the sides like a stamp.When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
  6. Wrap in cling film.Remove the mat and roll tightly in cling film before cutting the sushi into thick slices then unravel the cling film.

IMG_20160118_165726[1] IMG_20160118_165658[1]

  1. TO MAKE PRESSED SUSHI:Layer over some smoked salmon. Line a loaf tin with cling film then place a thin layer of smoked salmon inside on top of the cling film.
  2. Cover with rice and press down.Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
  3. Tip it out like a sandcastle.Turn block of sushi onto a chopping board.  Cut into fingers, then remove the cling film.


  1. TO MAKE SUSHI BALLS:Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
  2. Make into tight balls.Bring the corners of the cling film together and tighten into balls by twisting it up then unwrap and serve.