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5 September 2013

Hello! Just thought I would share this recipe with you all. It is a slight adaptation to the naughty chocolate goo brownie (Click here for recipe), which I made for all the guys and gals at work (I'm working as an admin assistant in the creative studio for SuperDry at the mo) and it was a massive hit. I didn't get a chance to take any pics but here is the recipe below.
4oz coconut oil (or butter)
8oz brown sugar
2 eggs
tsp almond oil
2oz self-raising flour
1 tbsp golden syrup
4oz dark chocolate
tbsp milk
100g raspberries

  1. Preheat oven to 180 degrees
  2. Line tin with greaseproof paper and grease with butter/ oil
  3. Cream butter with sugar until light and fluffy
  4. Beat eggs in one at a time
  5. Add almond oil
  6. Sift in flour and cocoa powder
  7. Fold into mixture melted chocolate, chocolate chunks, raspberries and milk
  8. Pour into tin and bake for 25 minutes on the middle shelf (checking it is not burning at 20-25mins)

4 August 2013

For those of you that don't know me, I'm Annaliza, and I am a cheese addict. Recently I have been trying to cut down on my cheese intake, because of its high salt and fat content and surely daily platefuls of cheese cannot be good for ones health! Anyway, if I had to describe my favourite food combination, it would have to be caramelised onions with goats cheese (thanks to my friend Erin who swore the goats cheese starter at Prezzo was a must have). I love it so much, for lunch at The Royal Hotel in Ross-On-Wye I even had the Goats cheese, onion jam & cheery tomato tart with their homemade wedges (yummy) yesterday! So in memory of my cheese addiction, here is my take on the recipe- which I think would make a great starter or lunch-time meal.

P.S. You need to try my favourite cheese -Cranberry & Wendsleydale!
Serves: 1
Time: 30 mins

½ tbsp olive oil
½ medium red onion – thinly sliced rings
½ tbsp brown sugar
½ tbsp balsamic vinegar
4 slices of French bread baguette
½ package of goats cheese, softened
1 tbsp cream cheese, softened
Serve on a bed of rocket


  1. In a frying pan, heat olive oil on a high heat and stir the onions in. After 3 minutes reduce the heat to medium and stir in brown sugar and balsamic. Keep stirring and cook until onions are soft.
  2. Heat the grill and place the bread slices on a baking tray and grill until one side is crispy. Meanwhile, in a small bowl, blend the goats cheese and cream cheese until smooth and spread the cheese mixture on the un-toasted side of the bread and grill for 3 minutes until the other side is crispy.
  3. Evenly divide the caramlised onions onto each slice of bread. Serve on a bed of rocket.
Balsamic Onion & Goats Cheese Crostini w/ Berry Brain Power Smoothie (Recipe here)

27 July 2013

Hello, I'd thought I'd quickly post the recipe for my spicy sweet potato wedges on here, seeing as I've suggested you should serve them with a few of my recipes. This is my 'go to' side dish when I don't know what to eat with my dinner- plus I am obsessed with sweet potato! Let me know if you have tried these wedges, by dropping a comment in the box below this post.
Prep Time: 5 mins
Cook: 35-40 mins

Sweet Potatoes* 
Seasoning – Salt, Pepper, Mixed Herbs, Paprika & Cajun Spices
3 tbsp virgin olive oil

  1. Pre-heat the oven at 180 degrees. Peel the skin fron the potatoes and slice into wedge shapes (I normally cut the potato in half and then half again to achieve a wedge-like shape).
  2. Cover a baking tray in foil and grease with the a 1/3 olive oil. Place the wedges on to the tray and cover with seasoning and remaining oil. Using your hands make sure the oil and seasoning is covering all of the sweet potato wedges. Cook for 35-40 mins.
*I normally go by the rule of 1 medium-sized potato per person.


Hello! This recipe is a great one for a light lunch idea and perfect to stick in a tuppaware for your lunch break. For some reason, lunch is always a hard meal to choose. My housemates from Reading all know, I would spend ages staring longingly into my kitchen cupboard, hoping lunch would make it self. Not only does it always seem like an effort making lunch but it is hard to find a compromise between the breakfast and dinner palate. This noodle salad certainly compromises the 'fillingness' of dinner but the lightness of breakfast! Know any good lunch box fillers? Have a recipe you'd like me to write about? Leave me a comment below!
2 noodle egg baskets
salad leaves
1 red pepper – thinly sliced
¼ cucumber – thinly sliced
1 chicken breast -cubed
1 red onion – thinly sliced
1 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp olive oil
Seasoning: salt, pepper, mixed herbs

Serves: 2/ 3
Time: 20 mins 

  1. Firstly, slice all the vegetables thinly. In a frying pan/ wok, heat up the oil and fry the onions and chicken together until the chicken is browned and the onions are soft. Add seasoning to the chicken. Meanwhile, in a pan of boiling water, cook the noodles for 2mins.
  2. Drain noodles in a colander and rinse with cold water until cool. Add noodles to the salad leaves, pepper and cucumber. Leave chicken and onions to cool, then add to salad and mix in sweet chilli sauce. Simples!

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