Browsing Tag:


  • InRecipes

    Shredded Hoisin Chicken Wraps

    I shared a photo of these Chicken Wraps on my Instagram stories last night and had SO many people message to ask for the recipe so I thought I’d share it here for you to enjoy too! Apologies for the lack of photos but I wasn’t expecting to share it as a post. I will definitely be making it again though so will add some more photos then!

    The recipe came from our Gousto box this week. We used to do these a while back but then stopped after Hugo was born but have started again as we’d got stuck in a bit of a rut with meals.

    This is our third meal from this box and we have loved every single one so far! The kids have been really enjoying them too. These Shredded Hoisin Chicken Wraps were so quick and easy to whip up. The perfect Saturday night dinner and much cheaper than a takeaway!

    Ingredients (Serves 2, double all ingredients for 4)

    • 1/2 a cucumber
    • 2 spring onions
    • 6 small tortilla wraps
    • 1 red gem lettuce
    • 320g skinless and boneless chicken thighs (you could use breast if you prefer)
    • 40g hoisin sauce
    • 15ml soy sauce
    • 5g sesame seeds


    1. Heat a large wide based pan (preferably a non stick one with a lid) over a high heat. Once hot add the chicken thighs to the pan with a pinch of salt and cook for 2 minutes on each side until golden. Once golden, reduce the heat to low, add a couple of splashes of water to the pan and cook, covered with the lid, for 10-12 minutes.
    2. Meanwhile shred the lettuce. Cut the cucumber into discs and then slice each disc into matchsticks. Trim the spring onions and slice them lengthways until you have thin strips.
    1. Once the chicken is cooked, transfer it to a clean chopping board and shred it apart using two forks.
    2. Return the chicken to the pan and add the hoisin sauce and soy sauce. Cook for 2 minutes until warmed through.
    3. Place your wraps on a plate and heat in the microwave for around 30 seconds.
    4. Enjoy your wraps filled with the shredded lettuce, spring onion, cucumber and hoisin chicken. Finish off by sprinkling the sesame seeds into your filled wraps! Now, tuck in!

  • InRecipes

    Teriyaki Chicken With Coconut Rice & Bok Choy

    It has been way too long since I have shared a recipe post with you, especially a dinner one! Whenever I post a photo of this meal anywhere online, I always get lots of messages asking for the recipe! So today I thought I would finally share it with you. It is definitely one of our favourite week day meals. We absolutely love Chinese and Japanese food and this Teriyaki Chicken is the perfect takeaway alternative. It’s very simple and fairly quick to whip up. One of those perfect midweek dinners that doesn’t take too much effort but still tastes absolutely delicious! If you are really pushed for time then you could even use microwave coconut rice instead of cooking your own.


    • 8 x Skinless and boneless chicken thighs
    • 1 Tbsp of runny honey
    • 3 Tbsp of Soy Sauce
    • 2 Tbsp of fresh ginger, finely chopped (or lazy ginger)
    • 2 x Garlic cloves, finely chopped (or again, use lazy garlic)
    • Bok Choy (Alternatively you can use broccoli or spinach which is much cheaper and easier to find!)
    • 1 Mug full of basmati Rice
    • 6 Tbsp of powdered coconut (I have used desiccated before and this works fine also)
    • 3 Tbsp of cashew nuts, roughly chopped (Optional)


    1. Boil the kettle in preparation for your rice. Add a splash of oil to a saucepan on a medium heat. When hot add in your mug of rice and stir to make sure the rice is coated with the oil. Then add two mugs full of boiling water and add to the pan, stir well. Place a lid on the pan and when it begins to boil reduce the heat and put on a timer for 7 minutes. Once the 7 minutes is up, remove from the heat but keeping the lid firmly on and put on another timer for a further 7 minutes.
    2. Put a good non stick frying pan onto a medium to high heat and toast your cashews. Watch them VERY closely and toss frequently as then can burn very easily. Once toasted, remove from the heat and set aside.
    3. Prepare the chicken by cutting into very thin slices. Then add 1 tbsp of olive oil to your non stick frying pan on a high heat. Once the oil is almost spitting, add your chicken to the pan to brown it off. Try not to overcrowd the pan and cook in two batches if needed.
    4. While your chicken is browning and your rice is cooking, prepare your teriyaki sauce. Simply mix the honey, soy sauce, garlic and ginger together in a bowl with 1 tbsp of water.
    5. Once your chicken is browned off add the teriyaki sauce to the pan and continue to cook for five or so minutes.
    6. Add your bok choy to the pan and cook for a further couple of minutes, until the bok choy has wilted nicely.
    7. Fluff up your pan of rice with a fork and serve topped with the teriyaki chicken and a sprinkle of toasted cashews! ENJOY.


    Please do let me know if you make it by sending me a photo over on Instagram – I am @lifewithmrslee!

    Harriet XO

  • InBrand Collaborations, Recipes

    Orange Drizzle Cake | #GBBOBloggers2016 Week 1

    As you will have probably gathered by now, I’m a pretty passionate baker. I love baking and trying new recipes so It’s no surprise that I absolutely LOVE the Great British Bake Off. This year I’m super excited to be joining in with Jenny and some other lovely bloggers for the ‘Great Bloggers Bake Off’. Each week I’ll be baking something inspired by the bakes made on the show and then sharing the recipe here on the blog.

    If you watched the bake off last Wednesday then you will know that it was Cakes week and one of the cakes that the bakers made was a drizzle cake. As I’ve already shared my lemon drizzle recipe on the blog (here) I turned to my Mother in law for ideas as she’s also a very keen baker. She very kindly gave me the recipe for this Fruity Orange Drizzle Cake which actually originally belonged to her Grandmother!! So it’s been passed down the generations and hopefully I can then pass it onto Bella to bake too!

    This is my first time baking this cake and I’m so so pleased with the result. It’s absolutely delicious and very straight forward to make. I’ll definitely be baking it again! The zesty orange teamed with the sweet sugar for the drizzle is a match made in heaven.

    I really struggled with photographing this cake as it has a very ‘rustic’ appearance so it doesn’t exactly come across as a particularly beautiful bake in photos but I can assure you that it tastes utterly scrumptious!

    For the sponge
    • 4oz butter at room temperature
    • 8oz caster sugar
    • 2 eggs
    • 5 fl oz of butter milk***
    • 1 tsp of baking powder
    • 8oz flour
    • 6oz sultanas
    • 4oz chopped walnuts
    • The grated rind of 3 large oranges
    • 1 tsp of vanilla

    *** TIP – If you don’t have any butter milk you can use normal milk and by adding a touch of lemon juice, it will turn sour and can be used instead!***

    For the drizzle

    • Juice of 3 large oranges
    • 4 oz of caster sugar


    1. Lightly grease a bundt tin with some butter or oil. Pre heat your oven to 180 degrees / gas mark 4.
    2. Cream together the butter and sugar together until light and fluffy. I used my Kenwood K mix for this but it can easily be done by hand!
    3. Beat in your two eggs (one at a time), then add in your buttermilk and vanilla essence and mix well.
    4. Mix in your flour and baking powder before stirring in the sultanas, walnuts and orange rind until evenly distributed through your cake mix.
    5. Add to your pre greased bundt tin and bake in the middle of the oven for 45 minutes – an hour. If the cake starts to brown too much then cover with some foil to allow the sponge to cook right through without burning the top.
    6. Whilst your cake is cooking, mix together the juice of the three oranges with your caster sugar and let it sit until needed.
    7. Once your cake is cooked, leave it to cool a little in the tin before turning out. Make some small slits through the top of the cake and pour over your orange drizzle carefully making sure the syrup runs into the slits rather than straight off the cake! Leave the cake to cool completely and let the drizzle soak in.
    8. Enjoy!







    Mummy Mishaps
    *I was kindly gifted a voucher from Tesco towards the ingredients for my drizzle cake as part of the #GBBOBloggers2016 *
  • InRecipes

    Chocolate Chip & Walnut Banana Loaf

    It occurred to me the other day that I haven’t shared a recipe on my blog for weeks! I have in fact got a few recipe posts gathering dust in my drafts folder so hopefully I’ll get round to sharing those shortly. But in the meantime I thought I would share my Chocolate Chip & Walnut Banana loaf recipe which is definitely my current go to when I feel like getting my bake on lately. I totally believe that it should be law that ALL over ripe bananas have to be made into a banana loaf. Waste not, want not and all that jazz. By whipping up my favourite loaf cake using bananas that otherwise would have probably ended up in the bin, I feel like some sort of smug banana recycling domestic goddess! 😉 (I’m not even kidding…)

    Banana loaf really is such a classic bake and it is definitely a firm favourite in this family, with my lemon drizzle loaf cake being a pretty close second of course 😉  I have actually tweaked the original recipe slightly by adding in chocolate chunks and chopped walnuts and my goodness, it is HEAVENLY.

    This recipe is super easy to make and FYI toddlers make pretty good banana mashers! The kitchen mess is minimal as it only requires the one bowl and it also freezes really well, so if you have a few bananas you could make a couple and then stick one in the freezer to enjoy at a later date! Perfect to whip out for a last minute cake date and fool people into thinking that you totally have your shit together, even on days when you really don’t 😉


    • 2 ripe bananas (peeled)
    • 2 tbsp of milk
    • 100g of Stork or unsalted butter
    • 150g of plain flour
    • 150g of caster sugar
    • 1 tsp of bicarbonate of soda
    • 1tsp of baking powder
    • 2 eggs
    • 100g dark chocolate chips
    • A generous handful of chopped walnuts (optional)


    1. Preheat the oven 160C/Gas 3. Grease and line a 2lb loaf tin with non-stick baking parchment or I personally cheat and use a loaf tin liner.

    2. Mash the bananas using a fork in a large mixing bowl. Add the remaining cake ingredients (except the chocolate chips & walnuts) and beat together using an electric hand whisk until combined and smooth.

    3. Fold in the chocolate chips and walnuts until evenly distributed.

    4. Spoon the mixture into the prepared loaf tin and level the top.

    5. Bake for 40-45 minutes or until well risen. When a skewer is inserted it should come out clean and your loaf should be golden-brown.

    6. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.

    7. Cut into generous wedges and enjoy!


    Happy Baking!
    Harriet xo

  • InRecipes

    Chicken Pesto Pasta

    You know when you just throw what you have left in the fridge into a pan and hope for the best? Well that’s pretty much what I did with this recipe a few weeks ago. And I was pleasantly surprised when it tasted bloody lovely! and It’s now one of our favourites. Comfort food for me, is a big old bowl of pasta. And I love that I can enjoy this without all the guilt. This pesto pasta dish still tastes super creamy but with a lot less calories. It’s also super quick and easy to make and very family friendly!

    Ingredients (Serves 4 but can easily be halved and is 3 syns per portion on Slimming World)

    • 2-3 Chicken breasts, cut into chunks (you could replace this with any variety of sausages, bacon or even pork loin)
    • Half a pack of mushrooms, cut into slices
    • 1 red onion, sliced
    • 1 red or yellow pepper, chopped
    • A handful of baby leaf spinach
    • 1 tub of lightest Philadelphia
    • 3 tbsps. of green pesto
    • 300g – 400g Penne pasta depending on your usual portion size


    1. Cook the penne pasta as normal
    2. Whilst your pasta is cooking, spritz a non stick frying pan with some fry light and cook your chicken over a medium to high heat
    3. Add in the onion, mushrooms and pepper and fry off until soft
    4. In a bowl mix together the Philadelphia cheese and the pesto, add 1 tbsp. of water to loosen the mix slightly
    5. Once your pasta is cooked, drain and return to the pan then mix in the chicken, onions, mushrooms and pepper mix followed by the spinach
    6. Stir the pesto Philadelphia sauce through the pasta then serve with lots of ground black pepper and a side salad / extra veg if you wish!
    7. ENJOY!







    Harriet XO

  • InRecipes

    Peanut M&M Cookies


    Firstly I’d like to apologise for anyone that has been waiting on this recipe, I had a few people ask me to share it and I had originally planned for this post to be published a good ten days ago but I have been so crazy busy that blogging has definitely taken a back seat over December! But better late than never; here is my favourite cookie recipe!

    I have hunted high and low for the perfect cookie recipe; Crisp enough on the outside but still soft and gooey on the inside. After lots of trial and error and many failed attempts I stumbled across this one in a tiny recipe book I received for Christmas a few years back. They are so good I haven’t used a different cookie recipe since 😉

    It’s such a brilliant basic cookie dough recipe and you can adjust it to your personal taste. This time I added Peanut M&M’s because my Mother in Law was coming over and I know she’s a big fan. Previously I have used Terry’s chocolate orange around the festive period and I also recently added chopped up Cadburys fruit and nut which was amazing! You could also just use normal chocolate chunks, your favourite chocolate bar cut into chunks, smarties, galaxy minstrels, rolos, raisins, nuts… the possibilities are endless!

    These make a perfect gift for this time of year. I handed out half a dozen boxes of these beauties to relatives last week. I bet they would look particularly cute stacked in a glass jar and then tied with a festive ribbon!


    Ingredients (makes 15-20 but can be doubled)

    • 250g Butter (softened)
    • Half a tin of sweetened condensed milk
    • 140g soft light brown sugar
    • 310g of Plain Flour
    • 1 tsp of Baking Powder
    • 250g of Peanut M&Ms (or chocolate of your choice)


    1. Preheat the oven to 180 degrees then grease and line three baking sheets with baking parchment
    2. In a free standing mixer (I use my Kenwood K Mix) or using a hand mixer beat together the sugar, butter and condensed milk until light and fluffy
    3. Sift the flour and baking powder into the bowl then stir until well combined
    4. Add your M&M’s and stir together until evenly distributed through the cookie dough
    5. Using an ice cream scoop (if you have one, if not a normal spoon will do), spoon out one scoop of cookie dough and using your hands roll into a ball before placing onto your baking sheet and pushing down gently to make a 2.5inch round, make sure you leave plenty of space around each cookie as they do spread
    6. Bake for around 15 minutes. When you remove them from the oven don’t be alarmed if they don’t look very crisp as when they cool the outside will crisp up perfectly
    7. Leave to cool on the tray for 10 minutes before transferring to a cooling rack to cool completely or of course you can enjoy them while they are still warm 😉










    Enjoy! Please let me know if you make them and as always I’d love to see a photo!
    Harriet xo