• Super naughty Biscoff Cake recipe for £2.50

    For just £2.50, you’d be a fool not to try this Biscoff cake recipe.

    Biscoff cake recipe

    I haven’t ventured into Poundland for a while, but I popped in when I had five minutes spare and I was pleasantly surprised, as they had several worthy items that somersaulted into my basket.

    I love Biscoff biscuit’s and I have seen the spread previously in the Supermarkets and it is always quite pricey, so I tend to glance over it rather quickly, However, They have a 200g size for a £1 in Poundland which I think is a fab buy and it screamed a full on calorie laden cake to me, and it did not disappoint. Why not try this Biscoff cake recipe a try today?


    You will need……

    200g self raising flour

    4 eggs

    1 tbsp. of yogurt

    200g caster sugar

    200g butter

    1 tbsp cocoa powder

    3 drops of vanilla extract


    300ml whipping cream

    200g Biscoff spread

    50g chocolate

    1 tbsp cocoa powder


    dscf0779Pre heat the oven to 180’c and line a cake tin.

    In a bowl, melt the butter and add the sugar, stir into a creamy consistency and then add the yogurt, eggs, vanilla and finally the flour.


    Stir this until there are no lumps left and pour the mixture into the lined cake tin.

    Pop it into the oven for around 30 minutes or until a skewer placed into the centre of the cake comes out clear.

    Let the cake cool for around five minutes before you turn it out of the cake tin. When it is cooled right down slice the cake into two disks.


    Put the cream into a mixer and blend until it is in a stiff whipped form, add the cocoa. Heat the chocolate in the microwave for around 45 seconds and add 2 big dollops of the Biscoff to it. Mix this well and add it to the cream, again blend until it is all mixed together.

    Start Building the cake by adding the cream to the centre and placing the other disk of cake on top. Spread a thin layer of the Biscoff on top of the cake and serve, or if you wanted to do fancy design on top, put the cake into the fridge for an hour so that the Biscoff hardens up and makes it easier to stencil on top.


    I hope that you enjoy the Biscoff cake recipe as much as we did, if you have any ideas or suggestions that you think would go well with this cake then please share this in the comment box as I would love other ideas.

    Enjoy. If you want another cake recipe to try, give this a go.


  • What do I use in the kitchen to help with my recipes… (by request !)




    I get so many requests as to what do I use in the kitchen when I am preparing, cooking or serving my recipes, so I thought I would share some of my items that are my kitchen staples, I have linked them to Amazon to give you an idea on the price, dimensions and variations, but if you need any help or ideas, please ask and I will do my best to help. I have only shared a couple of  but if this goes down well, I will happily do a post in the future sharing more information.

    Kelly x



    I am pants at making a poached egg look pretty, I have tried swirling the water, adding vinegar, you name it I have tried it !. I originally bought an egg poaching pan from Argos and it was ok, but the eggs kept sticking, so I paid a little extra and picked this poacher and it has made my eggs look sooooooo much nicer.



    The Griddle pan is a cheeky little pan that can change the whole look of a dish !. Meat, fish, veg and cheese (as above) is fab on the griddle pan as it gives it a sexy little charred imprint making you look like you know what your doing and the food looks a lot more wow!. All you have to do, is heat the pan up over a hob for 3/4 minutes, paint a tiny bit of oil over the groves and pop on your food, if you want the lined look, do not move the food around, when I clean it I pop a bit of washing powder and water in the pan and let it soak for an hour or two.

    SMASH EM !


    I love my pestle and Mortar and it has lasted me for years. This is a priceless piece of equipment if you are a keen cook !. You can smash up Garlic, spices, nuts you name it.

    I always smash up cashew nuts, soak them until they are creamy and pop them into a curry, the difference in taste is fantastic. My best piece of information to share about the pestle and mortar is to NEVER drop it on your foot, this will easily be one of the heaviest items in your kitchen. (Shared from past experience !!!)




    I have only recently started using Measuring cups and what a game changer this has turned out to be !.If you are a non gambler when it comes to following recipes, these cups are really helpful as you can guarantee that you are adding the correct amounts to the dish.




    I was introduced to Old Bay Seasoning several years ago by an American Aunt (Hi Nancy !!), and it has become my most and bestest used spice in the kitchen to date. It is great on chicken, fish, Mexican food and especially chips, we love it with sweet potato wedges. The cheapest place that I source it in the UK is from Amazon but if you or if you have any friends going to the States for a holibob, demand that they fetch one back for you as they are only around £2.


  • Thai pork mince with a tomato and coriander salad

    This Thai pork mince with a delicious side salad is a quick and easy meal for the whole family.

    Thai pork mince

    This simple, colourful yet super tasty Thai pork mince meal was super easy to prepare, made the whole house fragrant and even the kids ate it (minus the coriander !).

    I picked up some minced pork from M&S a couple of weeks back for 45p and popped it into the freezer, so when I had this collection of limes, mushrooms and chilli’s in the fridge, I thought it would all be a fab mix for a Thai dish.

    I have often seen fresh Thai curry packs wearing a reduced sticker in the supermarkets, and these often contain a stick of lemon grass, chili’s etc, so a pack could be used to make this meal, however, I used some minced Lemon Grass and Thai ginger as I had it in my dry herb stash.

    I did not use any salt with this dish as I used dark Soy sauce, A tip that I was recently given with Thai food, was if you put too much soy sauce in, you can sweeten it up with some extra fish sauce.

    Anyway, I hope you enjoy my latest recipe and if you have any green beans, aubergines or baby corn, chop them up and pop them into the mix. This Thai pork mince is OH so good!

    Thai pork mince
    Thai pork mince

    YOU WILL NEED…….(4 servings)

    500g minced pork

    1 red chili chopped finely

    2 garlic cloves chopped

    1 packet of mushrooms chopped

    Juice from 1 lime

    2 tbsp Soy Sauce

    2 tbsp fish sauce

    1 tbsp sugar

    1 tbsp crushed lemon grass

    2 tbsp thai basil

    1 good handful of coriander finely chopped

    3 spring onions finely chopped

    pullet of cherrys tomatoes chopped finely

    4 cups of rice


    In a small dish, combine the lime, soy , fish sauce and sugar. Stir this and put to the side.



    Put the chilli and garlic into a pestle and mortar, break them down and crush them together.

    Heat some oil into a wok or pan and add the garlic and chili. Cook this for about 1 minute and then add the pork.


    Cook the pork until all the pinkness is gone, and then add the mushrooms, lemongrass and basil. Cook for a further 3 minutes and add the soy liquid mix.

    Stir the liquid in well, making sure all the meat is coated, and turn down the heat to a gentle simmer, by now your kitchen should smell fantastic and several people should be asking when is food ready !.

    Plate the Thai pork mince over your cooked rice and garnish with your tomato and coriander salad. If you have any lime juice left, a nice touch is to mix it in with the salad, to give it an extra kick.


    I hope that you have fond this recipe easy and the food deliciouso……..ENJOY x

    Another delicious pork recipe can be found here.

  • Pulled Pork burger for under 75p each.

    Enjoy a pulled pork burger for under 75p per portion!

    Pulled pork burger
    Pulled Pork burger for under 75p each.

    This Saturday evening provided us with fantastic guest’s, sunshine and good food. With a couple of days of useful planning we hosted a BBQ for 12 adults and 11 children for less than £20 ( vino excluded of course !)

    One of the most enjoyed aspects of the BBQ was a pulled pork burger, I picked up two pork joints from Co-Op for £2 each and the rolls were also in the reduced bakery shelf in Sainsburys. This was a simple dish to prepare with great results. I hope you enjoy it as much as we did.

    Pulled Pork burger for under 75p each.

    You will need…..(based on 2 pork joints, half your ingredients for 1 joint)

    2 pork joints

    2 tbsp sugar

    2 tbsp balsamic vinegar or red wine vinegar

    1tbsp paprika

    4 tbsp runny honey

    1 tbsp mustard

    2 tbsp. BBQ rub or 2 tbsp of BBQ sauce.

    1 pints of chicken stock

    Pulled Pork burgers for under 75p each.

    If you have a slow cooker or if you have an oven dish with a lid, pop the pork and everything else in and coat the meat with the juices, cover and cook on a high heat for one hour and then turn the heat down to a low setting and cook for 4 hours.

    Turn of the heat and remove the lid and allow the meat to cool.

    Pulled Pork burgers for under 75p each.

    Once the meat has cooled , skim as much fat from the top of the sauce as possible,( a great tip is to pop this fat into a container and pop it into the fridge, use this fat for roast potatoes !) 

    Take small bits of pork at a time , and shred them using two forks.

    Add some of the sauce from the pan , so that the meat looks moist.

    Reheat this when you are ready to serve it. This meat is great in a bun, on top of a burger, mixed in with cheese, the choices are endless, but they will all provide delicious results.


    Pulled Pork burgers for under 75p each.
  • Mackerel and Spinach Pie

    This mackerel and spinach pie costs just £3 for 4 servings.

    mackerel and spinach pie

    You can always find mackerel wearing a reduced sticker and it is one of the most underestimated and tastiest fish in our Supermarket. It is also very versatile and many a dish can be made with it, including the delicious mackerel and spinach pie I want to share with you today.

    I previously made a smoked mackerel pate that was not only simple but it went down a treat. This mackerel and spinach pie is not the quickest meals but it is quite healthy with the spinach and I have left the skins on the new potatoes as this makes them richer in nutrients which are better for your health.

    For this mackerel and spinach pie, you will need…

    1 packet of smoked mackerel

    packet of spinach

    1 bag of new potatoes washed and chopped

    25g butter

    2 tsp salt


    40g butter

    40g flour

    1\2 pint of milk

    1 tsp course mustard

    1\2 tsp salt

    black pepper

    1\2 cup of cheese


    Put the potatoes into some salted cold water and bring to the boil, let them simmer until they are soft enough to mash. Drain the water and add the butter, roughly mash and stand to the side to cool off. It is much better to add cooled potatoes as a topping rather than hot potatoes, as I always find that hot potatoes tend to sink into the sauce, rather than sit on top.

    DSCF0713 Melt the butter in a pan and add the flour, mix this together and then slowly add the milk.

    Continue to whisk the milk into the sauce, until you have a smooth consistency , keep whisking as the sauce thickens up.DSCF0714

    Add the cheese and mustard (I used a chunk of blue cheese that I had left over) and stir until it has all melted.

    DSCF0715Remove the skin from the fish and put this into the sauce, the heat and the roux will make the fish break up.


    Turn the heat to low and add the spinach to the roux, mix in and cover with a lid, if the sauce is too thick add half a cup of milk. The heat will make the spinach wither.


    Transfer the roux into a pie dish and cover the top with the potatoes. Feel free to add some grated cheese to the top and even some stale brown bread to give it an extra crunch.

    DSCF0719Place the pie into a pre heated oven on a medium heat and leave this to brown for around 30 minutes.

    I served this with grated carrot, dill and lemon salad, but the children had it with baked beans.

    IMG_20160713_163228 Bon appetit! I really hope you enjoy my mackerel and spinach pie.

    Spinach is such a versatile ingredient, I use it in many recipes including this one

  • Sushi Kit Review – My Thoughts

    What did I think of the sushi kit I was sent to review?

    sushi kit

    Sushi has a love hate relationship in my family, and only two of us like it. So when I was asked to review a Sushi Kit, I thought the Sushi lovers would love to have a go.

    DSCF0658 (2)

    The Yutaka sushi kit comes in an easy to open box, and it contains everything you need to have a go. I left the whole task of sushi making to Ioan who is 10 years old, so it very straight forward to follow. The sushi kit comes with step by step, easy to follow instructions, and we read through the pointers before we started.


    I did have my reservations about getting the rice at the correct consistency, but we followed the instructions down to the last dot and it worked great.


    While the rice was bubbling away, we cut up our peppers and cucumbers and got ready for our next instruction. We were then ready to rock and roll.


    Once the rice had cooled down, we added the rice vinegar and set up the rolling mat and Nori (or seaweed paper as we named it !)


    When we put the rice on top of the Nori, it became a little tricky, as the rice kept sticking to the spatula, so we improvised and used fingers and a wet spatula which made life a bit easier.


    We then laid our chosen filling on top of the rice, a diagram on how to place the filling would have been helpful, but we just had a guess and it worked out well.


    The rolling of the Sushi, was my most feared moment, but it was actually pretty easy, and I am guessing that after several sushi sessions, you can actually become a Sushi star.

    The hardest part for us was cutting up the sushi, I reread this section several times as I found it extremely hard to cut the Nori, without pushing the rice out of the ends of the roll. The instructions do tell you to use a very sharp knife, but I wondered if soaking the seaweed earlier would have been helpful as we did struggle.


    Well, this was our end result, it went down extremly well. We had several of our children’s friends over and those who dared to try it, actually really enjoyed it.


    We did not eat the Wasabi but we did love the pickled Ginger, and  it was one of the nicest ones that we have eaten.


    So would i recommend this kit ??

    You bet I would, I always try to get the kids involved with cooking and I think that this kit is a great way of introducing them to something different, fun and easy. There are lots of different fillings that you can try from tuna to chicken to mango.

    And at £3.99 ( in ASDA) it will hardly break the bank.

  • Salmon Pasta With Dill

    This salmon pasta with dill is super delicious!

    salmon pasta

    What a lovely looking yet simple dish this salmon pasta turned out to be, great for a novice cook looking to impress or for someone looking to get a meal cooked in no time.

    I picked up 2 fresh salmon packets for 45p each and I had some dill to use up, so I thought it could be nice combination.


    You will need…..

    1 packet of spaghetti pre cooked in salted water

    1 piece of cooked salmon with skin removed

    1\2 cup of passata

    1\2 cup of finely chopped dill

    1\2 cup of parmesan cheese

    pinch of salt

    good  crack of pepper



    Place a large pan over a medium heat and pour in about 3 tbsp of olive oil, heat this up and then pop in the passata or puree, give it a good stir and let it sizzle for around a minute.


    Add a cup of water and mix up well, then add the salmon, parmesan, dill , salt and pepper and turn the heat down to low.

    Mix the salmon in with the sauce and break down and large pieces. Add the spaghetti and mix in well with the sauce making sure the spaghetti is covered well.

    salmon pasta

    Serve this salmon pasta with a nice vino and good conversation.



    I’m also linking with the Credit Crunch Munch Challenge from Fab Food For All and Fuss Free Flavours hosted this month by Lovely Appetite as they all do an excellent job of showing you how to save money and eat well.

    Another delicious pasta dish can be found here.

  • 2 Tips For Planting Supermarket Herbs

    If you want to give planting supermarket herbs a go, here are two tips for you.

    planting supermarket herbs
    Planting supermarket herbs

    A great tip that I would love to share with you, is often you will see potted herbs reduced. So tip 1 – buy them reduced!

    This purple basil, parsley and green basil was reduced to 15p each.

    They make a great edition to your kitchen, take minimal care and if looked after well, will keep growing, giving you a great investment on what you paid for them.

    Tip 2 – you can pick up some nice little pots to put them in, very cheaply at discount stores and jazz them up.

    planting supermarket herbs

  • Halloumi Couscous Salad

    This halloumi couscous salad costs only 63p per serving!

    halloumi couscous salad
    Halloumi couscous salad

    Who ever said being vegetarian is boring,  needs to seriously jog on to some of the fabflippingtastic Vegetarian restaurants popping up all over the UK. Even the hardest of Carnivores have been taken aback with some of the fantastic dishes offered, that are not only packed with flavour but are also ethically sound.

    With new and exciting vegetables hitting our supermarket often, it is a great chance to become more diverse, adventurous and open with what we prepare and scoff, and for bargain hunters like me, this is often a fab time to pick up bargains, as people often scan over these alien and strange looking produce and you can then pick them up for stupid price.

    This is a real no fuss, fast halloumi couscous salad recipe which looks and tastes great. All these ingredients are sooooo easy to pick up, prepare and are great for packing into a lunch box, should you have leftovers.


    You will need…..

    Halloumi cheese sliced into squares

    2 cups of cous cous

    1/2 cup of passata

    1 tsp salt

    1 tsp  curry powder

    1 tsp cumin

    1 tsp chilli flakes

    1 tsp paprika

    1 veg stock cube

    1tsp garlic puree

    Bag of rocket

    Half a pullet of chopped tomatoes

    Half a cucumber finely diced

    1 onion finely diced

    1  lemon



    Put the cous cous, passata, garlic, stock cube, salt and spices into a bowl and cover with boiling water, approximately 2cm above the cous cous. Stir it well then cover for around 10 minutes. Give it another stir after 10 minutes, you should have a soft cous cous, if it is not soft, add a little bit more  boiling water.

    Chop the salad ( except the rocket) into fine pieces and squeeze over the lemon juice, a dash of olive oil and a sprinkle of salt, mix well and set aside.


    Heat a griddle pan or frying pan over a high heat for several minutes and then add the cheese, cook for 2 minutes either side, try and get the scorch marks in the cheese, as it looks great.


    While the cheese is cooking, plate up your cous cous and put the salad on top, put the rocket on the salad, so that it makes the tower look tall.

    Put your scorched cheese to the side and serve with a plain yoghurt as this will compliment the spicy cous cous.


    Enjoy this delicious halloumi couscous salad today!

    Try this for a twist on eggs for a delicious change!

  • Media coverage for savvy shopping.







    GMTV 31/09/17



    this morn










    the sun



    Reduced Grub’s Kelly Eroglu shows how to feed a family of 4 for a week on just £30



    good house



    bbc wales




    The interview with Right on the Money will be shown July 2016.

    metro                                                    http://metro.co.uk/2016/04/12/frugal-mum-has-one-amazing-secret-to-feeding-family-for-just-20-a-week-5812049/

    west mid



    money advice

    http://money.aol.co.uk/2016/05/07/what-s-your-favourite-thrifty-recipevoucher codes logo





    story to follow


    daily star
















    Article due December 2016








  • Trolley bag review.

    trolley bag

    I have always been intrigued by this strange idea of trolley bags, and after every shop at Lidl or Aldi, I always promise myself that I would buy one, but unfortunately life keeps getting in the way.

    When I was asked to review Trolley bags, I did a small air punch as it was something right up my street, so we agreed that I would be sent a free trolley bag in return for an honest opinion.

    Trolley Bags Delivery

    trolley bag

    Within two days of our conversation, I received the trolley bags via the postman.
    Not too much packaging and it was easy to open.

    trolley bag

    Inside the box was the bags, with a detailed easy to follow picture instruction printed on the front, which even I found easy to follow.

    trolley bag

    Using the trolley bags

    So off to the supermarket I trotted and i found a small trolley (these come in shallow trolley or large trolley size !), the bags fit comfortably on the back and do not hinder the trolley bar at all.

    trolley bag

    I find the check out at both Aldi and Lidl VERY stressfull, as I always feel very aware of people watching me, and i don’t want to cheese off the checkout lady by being slow at chucking things back in my trolley, after i just laid them out in order on the conveyor belt ( i’m sure i’m not the only one ;)!!).

    trolley bag

    I seem to develop superman speed when I chuck my food back in the trolley after it has gone through the checkout, so not to keep anybody waiting and have them tutting at me.
    But this small bit of kit, is honestly a game changer !!!!!

    trolley bag

    When all of your shopping is on the conveyor belt (neatly), just open up your bags and place them over the trolley, it is fool proof.
    When the items havs been scanned, you just pop them straight into your bags. I used the green for cold, the orange for fruit and veg etc.
    There was no need to take it to the side and repack, it was super simple and quick.

    trolley bag

    When I got to the car, I simply separated the bags and loaded them, there was not an abundance of plastic bags with missing handles and millions of old receipts flying every where.

    trolley bag

    Unloading the car at home was again simple, and i feel the mess side on the bag was also a bonus, if I take the kids shopping, I can guarantee that they always want something that has been packed, and it means me hunting through several bags, before I find it in the first bag I first checked. So seeing what is in each bag is a great idea.
    The bags also seem well made and strong.

    trolley bag

    The long handles on the side of the bag could be a pain , but they need to be there so that they fit over the trolley.

    I asked several Facebook friends and reduced grub members if they had these , and what were there thoughts on the Trolley bags :-

    Ann – Marie said …..”I always use it in Aldi”

    Deborah said …..” I saw a lady in Waitrose the other day and they look fab !”

    Julie said…..”I use these in Aldi and they can be quite easy to over fill and are then hard to get in the car !”

    Rachel said …..” I haven’t used them but they look amazing !)

    trolley bag

    So my overall thoughts are that it has made shopping a lot easier for me and I have found a new shopping buddy.

    There are two types that you can get in a range of colours.

  • Fish Pie With Leeks – £1.20 Per Portion

    For just £1.20 per portion, this fish pie with leeks is well worth a try!

    fish pie with leeks

    This is my take on a classical dish using reduced priced food, and it is a fab recipe to have as you will often see fish pie mix reduced on the fish counter. This fish pie with leeks is a great vitamin packed meal which is brill for the sproogons as it is oozing omega 3 and with the fried leeks on top, it looks like a restaurant worthy meal.

    Fish pie from scratch is not the cheapest of meals to prepare, but using reduced food takes a bit of the sting out of it, and makes it a tiny bit tastier. This fish pie with leeks is well worth the time it takes to make.

    Your kitchen could whiff a bit after cooking this, put pop some lemon juice in the microwave for a minute or so, and this should help disperse the smell.


    For this fish pie with leeks, youwill need……

    2 packets of fish pie mix or a mixture of fish

    1/2 packet of dill

    Diced panchetta or smokey bacon

    1 diced butternut squash

    1/2 a bag of potatoes peeled and diced

    1 leek sliced finely into strips

    1/2 bag of spinach

    100g of cheese

    50g butter

    50g flour

    1tsp nutmeg




    Put your potatoes and butternut squash in a pan with a good pinch of salt and cold water and bring to the boil.

    Mash up the potatoes when they are soft enough and add a spoonfull of butter and a dash of milk to soften them up.


    Put two cups  of milk into a pan and add the fish and bacon, bring it up to a simmer.
    When the fish is soft, drain the milk into a jug and pop the mix into an oven proof dish.


    Put the spinach into the dish with the fish and bacon and put to the side while you prepare the sauce.


    I never buy ready made white sauce as it is probably full of unwanted added extras and secondly because a basic roux is soooooo easy to make.

    Firstly melt the butter, and when it has melted add the flour and stir it up well. The flour will look like a its going to come out a mess, but trust me, if you add the milk slowly and keep whisking, it will slowly pan out into a thick mix, and when you have added all the milk, it will look like a sauce with a lovely consistency.

    Keep it on a low heat while you cook it.


    Add the cheese, nutmeg, s&p and dill.

    Carry on stirring until the sauce bubbles and is a nice semi thick sauce. Have a taste and see if you need any more seasoning.

    If it tastes good, pour over the fish and spinach and give it a mix.


    Let this cool for around ten minutes and then add the mash over of the mix.
    Feel free to grate some cheese on top, if you want extra taste and are not calorie shy.


    Put the pie into the oven, middle shelf on a medium heat and prepare the leek.


    After you have washed the leek, make sure it is dry ( wipe it with a kitchen towel) and add a teaspoon of seasoned flour to coat the leek.

    Heat up some oil to a high temp around (300 degree’s) and put small batches of the leek in at a time.


    Stir while it is cooking, after about 3 minutes it should start to brown slightly, remove it and place it on some kitchen roll , for the fat to drain off.


    Add a sprinkle of salt and when you have removed the pie from the oven, place the leek on top and serve.


    I hope you have managed to follow the recipe and most importantly enjoy….enjoy….


    Try this other fish pie folks!