How To Weekly Meal Plan - Plan #40

Monday, April 24, 2017

I can't believe Monday has come around again. It's been a busy week and this one looks like it's going to be busy too. But I'm looking forward to the weekend already as it's another Bank Holiday! I have exciting plans. Filming all of the lessons for my E-Course. Eeek. You can read all about it here. 

I'm also in shock that I've reached week 40 already. You guys seem to really love my meal plans and there's going to be lots more as well as an E-Book too. Can you tell I like to keep busy? Haha.

As it's Monday you know the drill. Link your meal plan up here and share some blog love. Each week lots of blogger share their meal plans and it's great for inspiration.

Link up here:

As my husband is back at work we are back to shopping on a Sunday. We shopped at Tesco again and it came to a grand total of £33.78.

I'm thinking I'm going to need to change this series as every week it gets harder to keep it below £30, £35 seems to be the amount we spend now. I suppose the cost of food has gone up, so it's hardly surprising.

If you'd like to see how we spent our money, sign up to my weekly newsletter here. You can also visit my Pinterest board for the inspiration behind the weekly meals.

This weeks meals (in no particular order):

Chilli sausage rolls with homemade chips.

Chicken tikka wraps.

Cheesey rice balls with tomato sauce & veg.

Chicken & Mushroom pasta.

Crisp topped fish with wedges and peas.

What's on your menu this week?
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5 Minute Lemon & Elderflower No Bake Cheesecake

Friday, April 21, 2017

5 Minute Lemon And Elderflower No Bake Cheesecake

5 Minute Lemon And Elderflower No Bake Cheesecake

If you're wondering how to make a quick and simple cheesecake, then look no further. This recipe is perfect for when you've not got much time.

As much as I love coking, baking and making, now a days it has to be simple. Mainly because I have toddler who is around my ankles and a lot of the time I can't be bothered. Don't get me wrong sometimes it's worth going the extra mile but, you know me, I like to keep things simple.

So the other when I was planning blog posts I had a think about what recipes I was lacking on my blog and I don't have that many cheesecakes. I have my Nutella one, strawberry one and a blackberry one but really I've been blogging five years now and that's not enough. So I did some more thinking, I know, that's a lot of thinking, and decided a 5 minute cheesecake was on the cards. 

This recipe is ready to go in 5 minutes. That's it. No overnight to set or spending hours melting things, baking things just five minutes of your time. And it's so easy that even the worst cook could pull it off, trust me! 

The flavour combination comes from my one of my favourite flavours and one of my husbands. You might remember his triple layer lemon birthday cake.  They work perfectly together and it's a great combo for spring desserts too.

I've also made a little video to go alongside it too. It would be amazing if you could head over to my Youtube Channel and subscribe. You can also see it on my Facebook Page too. 

If you'd like this recipe as a PDF then click here, perfect for printing out so you don't get biscuits all over your phone! 

5 Minute Lemon And Elderflower No Bake Cheesecake

5 Minute Lemon And Elderflower No Bake Cheesecake

5 Minute Lemon & Elderflower No Bake Cheesecake 

- Serves 2 - 

40g ginger nuts, crushed 

1 heaped tbsp butter

100g soft cheese, full fat

100g Greek yogurt, full fat

1 lemon, zested & juiced

2 tsp icing sugar

2 tsp elderflower cordial

Place your butter into a microwave safe bowl and melt on medium heat. It takes around 20 seconds.

Add the crushed gingernuts to the melted butter until combined.

Place the mixture into the ramekins and pat down until smooth. Place in the freezer while you make the cheesecake filling.

In a clean bowl add the soft cheese, yogurt, lemon zest & juice, icing sugar and elderflower cordial. Mix until thoroughly combined.

Place the cheesecake mix on top of the biscuit base.

Top with crushed ginger nuts or lemon zest if desired. 


You can keep these in the fridge for 24 hours, but I doubt they'll hang around that long!

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Simple Raspberry Panna Cotta

Thursday, April 20, 2017

Simple Raspberry Panna Cotta

Simple Raspberry Panna Cotta

You know by now that I like to keep my recipes simple. And this Panna Cotta recipe is no different. It uses such simple ingredients and while it's not a true Panna Cotta it's still pretty tasty and very inexpensive to make.

Spring is well and truly here and if you're like me you feel the need to have a little bit of Spring clean, sprucing up our house, normally with lots of pretty flowers. I've already organised my wardrobe, clearing out things that I don't need anymore. It's amazing what the change in weather can do. Spring always makes me think of gorgeous pastel colours much like the Panna Cotta.

When it comes to dessert most of the time it has to be chocolate but in the summer I never quite fancy it. With the weather heating up a little it’s got me in the mood for summer desserts and I thought I would share one of my mum’s favourite recipes. She makes this a lot and it is so simple but they look amazing. It proves that you don't need to go over the top to wow your friends and family when it comes to food and sometimes the most overlooked ingredients can make something really rather tasty.

Raspberry Panna Cotta. It's such a fancy name for something so simple. It’s 2 ingredients, that’s it. Don't be put off by the evaporated milk, it's something I rarely use but you don't taste it, it just adds a lovely creaminess. If you really don't want to use it use 400ml of whole milk instead.

 It would make a perfect afternoon tea treat too with it’s beautiful pastel pink colouring. This is a great recipe to make and it's not too rich or over the top. Just a simple but delicious dessert.

Simple Raspberry Panna Cotta

Simple Raspberry Panna Cotta

Simple Raspberry Panna Cotta

- Serves 4 - 

1 packet of powdered raspberry jelly

410g evaporated milk

Place your jelly powder into a measuring jug and add enough boiling water to bring it to the 200ml mark.

Set aside for 5 minutes.

Once cooler add the evaporated milk whilst continuously stirring. 

Pour into teacups and leave to set for 4-6 hours. 


* This post is in collaboration with Satsuma
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