Easy Vegetarian Sausage Casserole

Hi, how are you?

I like a good meat sausage casserole as long as it done with quality ingredients and with mash and veg on the side but I wanted to try vegetarian sausages as I heard that they were and I quote “really good”.

Got myself the usual ingredients but swapped the same amount of meat sausages for vegetarian ones (only found Quorn at Sainsbury’s ) and took about 10 minutes from the full cooking time. Used my massively heavy cast iron pot so I can do the prep in it and place in the oven straight from the hob which means less stuff for me to wash .

To make the sausage casserole just get a pack from Colman’s or another brand you prefer and follow the instructions, I was a bit afraid of doing this and ruining the sausages as I didn’t know if both sausages and seasoning pack would work together, but it did and it smelled and tasted delicious.


Have a nice sunday and I’ll write soon as I have a couple of news and updates for you.

Lots of love

Pearl x


Veggie Ragu with a twist

Hi, how are you today?

Found this recipe on Instagram from an account called My Meatless Meals, tried it but did a few adjustments as I preferred a different combination.


  • 2tbsp chopped garlic
  • 200g diced onion
  • 150g diced celery
  • 250g diced carrot
  • 300g diced shiitake mushrooms or 300g of soy – I used 150g of each
  • 1 cup vegetable broth or 1 cup of water and a vegetable stock melt
  • Salt
  • 1tsp of cayenne pepper
  • 1tsp of dried oregano or basil if you prefer
  • 2 cans of chopped tomatoes
  • 1 can of well rinsed lentils
  • 1 cup of vegetable milk
  • Olive oil

How to:

  1. Drizzle olive oil in to the pot and add the garlic and onion and stir until softened
  2. Add celery, carrot and mushrooms or soy and stir fry for a few minutes.
  3. Add the vegetable stock and the spices and stir.
  4. Add the chopped tomatoes and the lentils and stir
  5. Add the vegetable milk and let it simmer for up to 15 minutes. 

Decorate if you wish too and serve it with cooked pasta of your choice.

I’ve divided mine in to take-away containers so I can freeze and reheat in the oven as I’m not the proud owner of a microwave, you can find the containers in your local Poundland if you are from the UK.


Lots of love

Pearl x

Cake – Flan aka The Impossible Cake recipe 

Hi, have you ever heard of the Impossible Cake? 

If not or if you want to have a go I’ve done it today and after 2 hours there’s not much left.


2 eggs

1 cup of sugar

2 Tbsp of butter

1/2 cup of chocolate powder 

1 cup of flour

1tsp of baking powder 

Mix in the blender or food processor the eggs, sugar, butter and chocolate, pour in to a bowl and blend in your flour and baking powder. 


2 eggs

1 can of condensed milk 

1 cup of milk

Blend in the blender or food processor.

The impossible factor:

Caramelise a tin of choice, you can do it in a bread loaf tin as well.

Pour the cake batter first and carefully pour the flan mix over it. 

Place tin in bain-marie and pop in the oven at 180c for 40 minutes.

After cooking, set aside to cool completely before flipping to a serving plate. 

What happens is that while cooking the mixtures swap places, the cake batter rises and the flan sinks this is due to the air in the cake batter. 

Hope you give it a go and let me know how it turned out. 

Lots of love 

Pearl x 

Cocoanut truffles – easy recipe

Yes, you read it correctly, Cocoanut truffles recipe.

It’s an easy recipe but I should warn you that my truffle moulding skills aren’t very good.


  • 1 can of condensed milk
  • 1/4 Tsp of coconut oil or 1 Tsp butter (salt up to you but it won’t be cocoanut anymore)
  • 2 Tsp of cocoa or chocolate powder (up to you)
  • Chocolate sprinkles for decorating

How to:

  1. Pour the condensed milk in to a pan in a medium heat
  2. Add coconut oil and cocoa or chocolate
  3. Keep in a medium heat and stir until the bottom of the pan starts to show and add another 5 cooking minutes
  4. Turn heat off and pour the mixture on to a greased surface and let it cool for a while
  5. When it’s at a temperature that you are comfortable with, roll small pieces in to balls and cover with the chocolate sprinkles
  6. Place each truffle in small cases to cool completely before serving

Millionaire’s Shortbread – updated and faster version.


How are you today?

After the home success (by home I mean Mr Parker ate it all in 2 days) that I had with my recipe for a fast and easy Millionaire’s Shortbread I’m sharing with you the updated version.


3 pack of shortbread biscuits of 160 gr each

60 gr of unsalted butter or mashed avocado

1 or 2 cans of Cooked Caramel from Nestle

3 chocolate bars (I prefer dark and white chocolate mix)

1 roasting tin 28 cm x 23 cm x 5 cm

Baking paper to line the tin

Glass bowl

Sauce pan


Here we go:

  1. Blitz the shortbread biscuits to fine sand in a food processor, if you don’t have one just place them in a plastic bag and beat them with a rolling-pin, don’t beat the life out of it or the bag will tear and you’ll end up with shortbread all over the kitchen ah ah ah, it happen to me.
  2. Add the melted butter and mix it until you have a paste (biscuit base like the one for cheesecake), once again if you do not have a food processor just do it in a bowl.
  3. Line you tin with the paper and pour in the biscuit base.
  4. Spread the mix all around the tin so it’s even and flatten it with a spoon (little trick is to have the spoon in hot water for a few minutes).
  5. Let it cool in the fridge for 20 minutes.
  6. Get your cooked caramel can and pour over the biscuit base, spread evenly and place in the fridge for at least an hour (I leave it for at least four no matter the recipe).
  7. Break your dark and/or milk chocolate in to the glass bowl and place it in the sauce pan with some water to melt but make sure the bowl doesn’t touch the water or it will recook the chocolate and make it lose its shine.
  8. At the same time in another bowl break the white chocolate and melt it in the same way you did for the darker chocolates.
  9. After the setting period of the caramel and once the chocolate has melted pour the darker one over the caramel and swivel around so it covers all of the caramel.
  10. Pour the white chocolate over the darker one in patches and use the toothpick to swirl it around and create a marble effect.
  11. Leave to cool off completely so you can cut it to pieces, about 12 pieces.
  12. Store in the fridge as much as possible in a plastic container.

Hope you liked it

Lots of love

Pearl x

Blueberry muffins – healthier version

Blueberry muffins


6 tablespoons of mashed avocado at room temperature

3 cups plus 2 tablespoons all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 1/4 cups sugar, plus more for sprinkling or 1 cup of maple syrup

1 large egg

2 large egg yolks

1 teaspoon pure vanilla extract

1 cup milk

1 3/4 cups blueberries


How to:

Preheat the oven to 180C. Line a muffin tray with paper cases (about 12) and set aside.

In a medium bowl, sift together flour, baking powder, and salt; set aside.

In a large bowl mix mashed avocado and maple syrup with an electric mixer on medium speed until blended for about 2 to 3 minutes.

Add egg, egg yolks, and vanilla; mix until well combined.

Reduce speed to low; alternate adding reserved flour mixture and milk to mix, beginning and ending with flour.

Gently fold in berries by hand.

Divide batter among muffin tins, you can use an ice-cream scoop to divide the batter evenly

Sprinkle generously with sugar

Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins.

Cool in tin for 15 minutes.

Remove from tin; transfer to wire rack, and let cool completely.


Lots of love

Pearl xx

January skin and a brownie twist


Skin favourites

How are you today?

January has been quite harsh on me, specially on my skin, I can tell you that for most of the month I haven’t worn much make up, the cold has done some damage leaving my skin dry and flaky, which means that every time I put on foundation it looks cakey and scary.

To avoid and/or treat your skin use a good moisturiser that will rehydrate your skin and help it preserve its moisture, i’m using the Eau Thermale Avene Hydrance Optimale Riche with their soothing eye cream. Of course you must combine this with drinking lots and lots of water.

Also, be very careful when exfoliating, the skin is damaged enough so use a simple formula and be gentle when doing it as it could cause more damage and be aware of water temperature, if you come in from the cold for a warming shower don’t use water that is too hot so you don’t cause a temperature shock that will break the structure of your skin.

Finally, be careful with your hands and feet, keep them well moisturised and get yourself a nice pair of gloves and socks or thermal socks if it gets too cold, because I walk to work every day when it gets too cold I take my thermals and change to thinner ones when I get to the office. For my hands I use the hand balm from Superdrug that it’s my favourite hand cream and for my feet I use E45 cream before bed and in the morning.

And now for the brownie twist, two weeks ago I posted a recipe for healthy chocolate brownies, I’ve made them again last night and I added a tsp of chopped mint leaves and instead of sprinkling the chocolate chips on top I mixed them into the batter. The mint cancelled out the taste of the coconut flour and enhanced the taste of the cocoa, needless to say that these brownies taste even better and you get a chocolatey crunchiness from the chips.

And that’s all for today, I’m going to finish my bathroom that me and Mr Parker started last week.

Lots of love


Chocolate Brownies


How are you today?

Today I bring you a healthy version of chocolate brownies made with banana and avocado.

Since the beginning of the year that i’m trying to loose a few stubborn pounds but my sweet tooth takes the best of me sometimes.

I needed an alternative, something sweet but low on calories and sugar, after some research i found this recipe for chocolate brownies made with avocado and banana on a website called Clean and Delicious and gave it a try.

Makes 9 slice and it’s just 150 calories per slice


  • 1 large avocado
  • 1/2 cup mashed banana (used 2 small bananas)
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/3 cup chocolate chips


  1. Preheat oven to 175C and grease an 8×8” baking dish.
  2. In a food processor or blender, combine; avocado, banana, maple syrup, and vanilla.
  3. Transfer to a large bowl and add in eggs, coconut flour, cocoa powder, sea salt, and baking soda until combined.
  4. Pour mixture into the greased baking dish and sprinkle with chocolate chips.
  5. Bake for about 25 minutes.
  6. Allow to cool fully before cutting.


Hope you like it, it keep a bit of the banana taste to it but according to the website you can replace it with apple sauce, which i’m going to try next time.

If you try it please send me a picture or a link 🙂

Happy baking

Lots of love

Pearl x

Creative cheese on toast


How are you today?

The other day I saw this recipe online for cheese on toast with pesto, it looked really good and I knew that I had to try it but I gave it a bit of a twist by adding a few ingredients to make more delicious.

  • Toast one side of the bread in the oven or grill for 5 minutes.
  • Smear 1 Tsp of pesto (I used green but maybe you can try with red too).
  • Slice Roma tomatoes or another type too your liking and place two slices of each piece of toast.
  • Top each piece with ¼ cup of thinly grated cheese, I used Cheddar but mozzarella is an option too.
  • Season with some olive oil, oregano or basil.
  • Also, I added some pitted chopped olives.
  • Bake in the oven for 10-15 minutes or until the cheese is melted and the toast is brown and crispy on the edges.

Some ideas:

Goats cheese, spinach, prosciutto, ham, smoked bacon or salmon, capers, just get creative.

Hope you like it and I would really like your feedback.

Lots of love

Pearl x