Tasty Tuna Pasta

Pasta is one of my favourite ingredients. You can easily make a quick and healthy meal for family and friends in no time. This tuna pasta is really yummy! One evening I was routing through the cupboards wandering what to make and I stumbled upon a few tinned ingredients and thought I’ll mix them with pasta. I use pennoni dried pasta but feel free to use whichever you prefer, I only used this as it was all we had in the cupboard.

Tasty Tuna Pasta

Tasty Tuna Pasta


  • 300g Pennoni Dried Pasta
  • 2 tins Tuna in Olive Oil, drained approx. 300g
  • 1 tin Butter Beans in water, drained and washed with water approx. 200g
  • 1 tin Chopped Tomatoes
  • Half of a Red Onion
  • 2tsp Dried Oregano
  • Black Pepper to season


In a large pan, cook the pasta according to the packet instructions in boiling, lightly salted water.

While the pasta cooks, finely chop the red onion and fry in a pan with a little olive oil and black pepper. When the onion is softened add the tomorrow’s and being to a gentle simmer.

Add the butter beans and heat through. Then add the tuna chunks and season with black pepper and the oregano.

Simmer gently for a few minutes and drain the cooked pasta, reserving a little of the pasta water to add to the sauce, about half a cup. Return the pasta to the pan and add the cooked sauce and mix well. Add the pasta water to loosen the mixture. Serve and enjoy.

Tuna Pasta

Tuna Pasta


Orange and Poppy Seed Bundt Cake

Having made a lemon cake decided to try an orange cake but wanted to do something a bit different as opposed to doing the usual round sponge cake or loaf. Having enjoyed watching ‘My Big Fat Greek Wedding’ countless times, I was inspired to try a Bundt cake (a round cake with a hole in it!). This is recipe is very simple and quick to make and the addition of the sugar syrup after baking gives it added richness and moisture. It looks very decorative too due to the unique shape, making it easy to portion as you use the cake tins impression as a guide.

Orange and Poppy Seed Bundt Cake

Orange and Poppy Seed Bundt Cake

Serves 12


  • 200g/7oz Butter, plus extra for greasing the Bundt tin generously
  • 200g/7oz Caster Sugar
  • 3 Eggs
  • Zest of 1 Orange
  • 60g/2oz Poppy Seeds
  • 300g/10½oz Self Raising Flour
  • 150ml Milk
  • 150ml Freshly Squeezed Orange Juice, approx the juice of 2 oranges
  • Fine strips of Orange Zest to decorate

For the Syrup

  • 150g Caster Sugar
  • 150ml Orange Juice

Method Preheat the oven to 160degrees. Grease with butter a Bundt tin about 23cm/9.5inches in diameter. Cream the butter and sugar together and add the eggs gradually, one at a time, mixing well after each egg is added. Mix in the orange rind and poppy seeds and the sift in the flour. Mix until well combined. Finally add the milk and orange juice, until evenly combined. Spoon the mixture into the prepared bundt tin and bake in the oven for 45-50mins. When cooked allow to cool on a wire rack. To make the syrup, heat the sugar and orange juice in a saucepan over a low heat until the sugar is dissolved. Then reduce the sauce slightly so it thickens a little. Spoon the warm syrup over the bundt cake, while it’s still slightly warm, not completely cool. Then decorate with strips of orange zest. Enjoy!

Velvety Venetian Carrot Cake

Carrot cake is one of my favourite cakes! It is so luxurious and this recipe is no exception. Unlike ‘tradition’ carrot cake with cream frosting it is just one sandwich layer, but very rich and decadent, served with a sweetened mascarpone cheese with rum. It has no butter or flour but instead uses oil, which is a lot easier than creaming butter and sugar together, and ground almonds, makes it some much richer!

This is a Nigella Lawson recipe, I first saw her bake it on the food network as they are repeating her previous television series. It is so delicious and completely different to any other carrot cake I’ve had in the past. It is very Italian. Italian cakes tend to be very rich, full of flavour and quite moist, usually fruit based. They tend to have no frosting, hence the rum cream!! Having visited Venice last year, every time I eat this it takes me back to Venice……love it! Hopefully going again this year. Fantastico!

Please try this……you won’t be disappointed! Thanks Nigella 💋

Venetian Carrot Cake

Venetian Carrot Cake

Serves 8


  • 2 large carrots, grated
  • 150g caster sugar
  • 125ml olive oil
  • 3 eggs
  • 1tsp vanilla
  • 2 1/2 cups ground almonds
  • Cup of raisins soaked in 100ml of rum
  • Lemon, half the zest and juice
  • 100g toasted pine nuts, for the top
 For the rum cream
  • Mascarpone Cheese, a 250g tub
  • 4tbsp of Icing Sugar
  • Rum, to taste
Preheat the oven to 170degrees. Grease a 18cm springform round tin. (The recipe said to use a 23cm tin but I only had the smaller sized tin, it did however make a deeper cake compared to the bigger tin, but whichever you feel is best.)
In a small frying pan toast the pine nuts on a medium heat, ensuring an even colour is on the nuts, moving them regularly so as not the burn them. They should be lightly toasted but not burnt. Set aside to cool.
Cream together caster sugar and oil. Add the eggs one at a time and whisk well. Add vanilla extract and mix well. Add ground almonds and the raisins, along with any left over rum. Add zest and juice of half a lemon. Add carrots (ensuring they are not too wet) and mix and place in the baking tin. Top with the toasted pine nuts. Bake in the oven for 30-40mins.
When baked allow to cool before turning out of the baking tin, as it can be quite delicate.
For the rum cream; mix the mascarpone cheese, the sieved icing sugar and rum together to form a smooth, velvety cream. Serve alongside the carrot cake. Buon appetito. 😃

Delectable Dinner

Just had to share this lovely meal I had. It isn’t dead fancy or ‘posh’, just simple home cooking, really delicious and comforting.


Chicken Stuffed with Spinach and Mozzarella, Potato Wedges, Onion Rings, Roasted Vegetables and a Corn on the Cob

For dessert;

Tangy Tarte au Citron served with.....Ben and Jerry's Cookie Dough Ice Cream!

Tangy Tarte au Citron served with…..Ben and Jerry’s Cookie Dough Ice Cream!

This dish is such a crowd pleaser and can easily be made with food from the cupboard. I’ll definitely be making this again.

Not forgetting an important part of the meal though…..

A Bottle of Red Wine 😃

A Bottle of Red Wine 😃

Victoria Sponge

This is a really traditional English afternoon tea cake. Normally you fill the sandwich layer  with cream and jam, however, a nice twist on this idea is lemon curd and cream. I tried it and it’s lovely. Give it a try with either jam or lemon curd……..either one is amazing!!

Victoria Sponge with Lemon Curd

Victoria Sponge with Lemon Curd


8oz/225g softened Butter

8oz/225g Caster Sugar

4 Free Range Eggs

2tsp Vanilla Extract

8oz/225g Self Raising Flour

275mls double cream, whipped

4tbsp Jam or Lemon Curd

Icing Sugar, for dusting



Preheat the oven to 180degrees. Grease well two 7″/8″ cake tins.

Cream the butter and sugar together until light and creamy. Add the vanilla extract and add the eggs one at a time mixing well in between. Add the sifted flour gradually to the mix.

Distribute evenly between the two cake tins and place in the oven for 20-25mins.

Remove from the oven and allow to cool slightly in the tin before turning out onto wire cooling racks.

When fully cooled place one cake top side down and spread the jam or lemon curd onto the cake and then dollop and spread the whipped cream on top. Then gently place the other cake on top side up. Dust with icing sugar and serve.