Mousse of the Chocolate variety

Mousse of the Chocolate variety

One of my favourite puddings of all time is Chocolate Mousse and being able to make a fresh batch in my own kitchen is everything. With it mostly being whipped up egg whites, having my own supply of fresh eggs to go in this yummy dessert is fabulous. Here’s my recipe to make a family friendly mousse that’s a winner every time and do those fresh eggs proud!


170g Dark Chocolate (at least 70% coco)

7 Egg whites

40g Caster suger

Juice squeezed from half a lemon


  1. Melt the chocolate in a heat proof bowl over a simmering pan of water. Make sure that the bowl does not touch the water (or if you’re in the same boat as me and the bowl is too small for the pan, place it in a metal colander over the pan so the heat can still melt the chocolate).

    Those oven-mits 😉
  2. Separate the egg whites into a large bowl and add the lemon juice which will help keep the volume in the eggs and reduce the risk of over whipping. Then whip those egg whites and add the sugar to make thick, stiff peaks with lots of volume.

    My new best friend, a cake mixer!
  3. Once the chocolate is melted, add a third of the egg whites to the melted chocolate and whip it together. Then add the rest of the egg whites to the chocolate mixture and fold in gently to reduce the risk of loosing all that lovely volume.
  4. Dish up into glasses and chill in the fridge for at least 2 hours. It should make a family load!

Goooooood Stuff 😉

Bacon Egg Cups

Bacon Egg Cups

My boyfriend loves this bite-sized breakfast, if ever we have any spare eggs that I’m not going to sell he asks me to make bacon egg cups. They’re perfect for him as they have lots of protein so he often has a few before going to the gym. Also being small and easy to mostly prepare the night before, they’re the great for a breakfast on the go. It’s hard for these to look untidy as the egg usually shrinks into the cup, so they’re also good for entertaining when friends stay over as they look really professional. To be honest though we don’t need the excuse to make them, nor other people to help us eat them all!


6 slices of bread

12 rashers of bacon

Grated cheese

12 fresh chicken eggs


1) Spray a 12 cup muffin tin with spray on oil to stop the cups from sticking once cooked.

2) Cut 12 circles out of the bread to create the base of the cups and place in the bottom of the tin. I use a drinking glass about the same size as the tin cases to cut of the circles and I can usually get two circles out of a single slice of bread. (The cut-offs usually go to the chickens so nothing is wasted)

3) Fry off the bacon so that it cooked through but still flexible to line the sides of the tins. The bacon will form the sides of the cups so they need to be tall enough to stop the egg spilling out. Where they shrink from cooking the rashers are not long enough to go all the way around the tin so I trim the bacon where it is taller to plug any gaps.

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4) Grate the cheese and place on top of the bread base. If you’re preparing them the night before this is as far as you can go for now. Cover with cling film and place in the fridge ready for tomorrow.

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5) Preheat the oven to 180 degrees. Crack a single egg into each cup. Don’t worry at this stage if a little bit overflows as the egg will shrink back into the cup when cooking.

6) Place in the middle of the oven for 15 minutes (or a bit more or less, depending on how runny you like your yolk). Once cooked take the cups out of the tins and allow to cool for a couple of minutes, enough time to get yourself a coffee!


Elderflower Cordial

Elderflower Cordial

A year ago when I got together with my boyfriend he asked to make Elderflower cordial. Unfortunately we never got round to making it, but promised each other that we wouldn’t miss the season next year. So this year, once all the rain had cleared up we took our Smudge puppy on our favourite nature walk and picked the flowers we needed for the recipe. 

If you have a family, or just like Elderflower cordial, this recipe is so simple that everyone can get involved. Just plan ahead of when you are going to want to have it as it needs some time to infuse. Hope you have as much fun as we did! 


20 (or more if you like it stronger) x heads of freshly picked Elderflower

2.5kg x white granulated sugar
1.5lt x water

2 x lemons

85g x citric acid (this is hard to find, I found the best place was


1.Get the largest pan you can (we used an 8lt jam pan which was plenty big enough) and add the sugar and the water. Heat the pan until the all the sugar dissolves without boiling it. 

A watched pot never boils….

    2.Rinse the flowers in cold water to remove any dirt (or creepy crawlies, eeek!). Use a peeler to take the zest off the lemon and then cut the lemons into slices.

    3.Once all the sugar has dissolved, bring to the boil, then turn off the heat. Now add the clean flowers, the lemon zest and slices and the citric acid. Give a stir and allow to infuse for at least 24 hours (we left ours for two days which gave it a stronger taste).​ 

    4. Strain the syrup through a colander which has a clean towel in it to catch all the loose bits so that the syrup comes through clear. Ladle the syrup into the colander and let it dip through slowly.

    5.Whilst that’s filtering, sterilise the bottles. This is where doing a biology degree comes in handy; to sterilise, wash the bottles in hot water and soap (or the dishwasher) and then dry in them in the oven on a low heat. Best to do the lids as well if you’re using screw tops like we did. To ensure the cordial lasts as long as possible though it is best to use a bottle that is  tightly sealed with something like a cork.    


    6.Using a funnel, put the syrup in the bottles and store in the fridge. It should keep for 6 weeks, or freeze for future use.

    I found that the recipe makes about 4 wine bottles of cordial. If you’re not happy with it just with water, there’s nothing wrong with adding it to a gin and tonic! 

    Gin and Tonic Cupcakes

    Gin and Tonic Cupcakes

    As promised, here’s a recipe involving our fresh chicken eggs . 2016-05-13 22.19.24

    As a great lover of gin, I couldn’t help myself from adding it to one of my foodie loves, cupcakes! These fabulous little wonders are a great evening treat that goes with a well deserved  G&T, and that doesn’t have to just be at the weekends 😉 . Whilst enjoyable any time of the week, with this weekend being a bank holiday, what better time to treat yourself. If these have caught your eye, here’s how you can make them. I’ve adapted the recipe from Bake It Instinct:


    The cupcakes:2016-05-13 20.04.30

    • 175g unsalted butter softened
    • 175g golden caster sugar
    • 175g self raising flour
    • 3 medium eggs
    • 4 tbsp tonic water
    • 2tbsp gin

    The icing:

    • 250g unsalted butter softened
    • 500g icing sugar
    • Juice of one lime
    • 4tbsp gin

    The decorations:

    • 1 lime halved and thinly sliced


    1. Pre-heat your oven to 170c and place 12 cupcake cases into a muffin tin
    2. Add the sugar and butter into a bowl and beat together until light and creamy. Make sure to clean down the sides to get all the sugar2016-05-13 20.13.39
    3. To this, add the eggs in one at a time and whisking in, making sure each one is fully combined before adding the next2016-05-13 20.27.54
    4. Next, sift the flour in, being careful to fold it in and not to over stir it, then stir in the tonic water
    5. Fill the 12 cases about 2/3 full with the mixture, then bake for approximately 20 mins.They should come out golden, springy and a skewer should come out clean2016-05-13 20.52.03
    6. Once cooked, remove from tins and place on cooling rack
    7. Whilst still hot, pierce each one with a skewer 6 times evenly across the tops and brush as much gin as you like (I went a bit crazy with this step!)2016-05-13 21.18.53
    8. To make the icing, soften the butter with a whisk, slowly adding in the icing sugar and whisking until fully combined
    9. Add to that the juice of lime and the gin into the icing, whipping again until light
    10. Once the cakes are room temperature, pipe the icing on to the cakes using a piping bag and add the slice of lime on top to decorate

      If you have any spare icing, it’s very yummy just to eat on it’s own. Be careful though, it can get you pretty tipsy without you realising it! Happy Bank Holiday from all the chickens. Enjoy 🙂

    Eggy madness

    Eggy madness

    This week I’ve been trying to use up the eggs that we’ve been getting from the girls. It seems that we’re getting about 4-5 eggs per day now so the fridge fills up faster than you think. So to get through them, for the first time in my life I’ve been cooking with eggs!

    Over the next couple of weeks, I’ll be putting up the recipes on how to make these scrummy yummy eggy so you can make these too and whatever else I get to making with the eggs.

    Here’s a sample of what I’ve been making:


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    Eggs Benedict with Hollandaise sauce

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    Victoria Sponge

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    Bacon Egg Cups

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    But because I still had loads of eggs left I’ve started to sell them at £1 for 6 eggs! Already had some good feedback about them so I’m looking forward to more satisfied customers!

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