Food, Recipes

Coconut + Cranberry Cookies

It’s been aaaaages since I last shared any of my recipes with you, so I thought it’s about time I do just that. Last night I baked some cookies and just on the off chance that they may turn out delicious, I did my best to document the process. It wasn’t without a few bumps along the road though. The recipe that I used as a base to change to suit my taste had all the measurements in cups, but I’ve never been very good at following said measurements, so I wanted to convert it to grams. Which I did. With some ingredients… And completely forgot to weigh the others. Sooooo yeah. I did manage to get all the measurements in grams by the end, and even though it was quite a lot of hassle, I’d say it was worth it. I have a recipe! Woohooo!

Coconut + Cranberry Cookies

  • 100g of coconut oil (it should be soft, but ideally not quite liquid)
  • 100g of brown sugar
  • 1 egg
  • 1tsp vanilla extract
  • 100g of flour
  • 1/2 tsp baking powder
  • 100-150g of coconut flakes (depending on how coconutty you want it)
  • 50g of dried cranberries


Step 1 – Mix the soft coconut oil and sugar together. It shouldn’t take any real effort to be honest. It should feel like they’re long lost lovers who have just been reunited, know that they belong together and then they merge to form a blob. Hmm, I need to work on this particular story I think. In any case, in a perfect world the ‘blob’ should be nice and smooth but as I’m not always the brightest of bakers, my sugar had quite a few lumps in it and I couldn’t really get to all of them so I decided to just go with it. It worked out in the end so I wouldn’t worry too much about lumps.


Step 2 – Add the egg and vanilla and just keep on mixing. You can see my mixture still has quite a few sugar lumps here but hey, there are worse things in the world so once again I just let it go (although I did manage to crush a few more of them at this stage – as they were more visible, it was a bit easier).

Step 3 – Add the flour and baking powder and just keep mixing, just keep mixing, mixing, mixing. Also, you’re ‘supposed to’ add the flour gradually, but I just went for it and added all of it in one go. Now, there’s one occasion where I’d advise against adding it all at once, and that’s if you want your cookies to be chewier. If you add the flour gradually you can stop if it looks too dry for your liking. If you’re a bit of a devil-may-care baker like me, then at this stage it may start to feel a bit too dry, but it’s not. It’ll all work out in the end, I promise.


Step 4 – Add the coconut and cranberries. You probably already know what else to do at this stage without me having to repeat it. To be on the safe side though – just keep mixing, mixing, mixing. It’ll look and feel drier still, but it’s fine. You’ll soon find out how it’s going to work out and what kind of sorcery it is.

Step 4.1 – Chill the mixture for about 30 minutes. Also, turn your oven on. I had mine at gas mark 5/375°f/191°C, but if your oven is not an uncooperative maniac, you could probably get away with it being at gas mark 4/350°f/177°C, to make sure they don’t over bake.

Step 5 – That’s where the magic happens. As the coconut oil in the dough is now chilled and quite solid, the dough will be pretty hard. However, as the melting point for coconut oil is super low, once you’ve spooned out a seemingly crumbly and dry piece of dough, just place it on your hand and quickly press it together to form a flat ball shaped dough blob. The heat from your hands will melt the oil on the surface of the ball and help it stick together. To not let all the hard work of chilling the dough go to waste though, try to make the actual human contact with them as brief as possible and if you do need more time to form the balls, you can just pop them back in the fridge for a bit.

Step 5.1 – Pop them in the oven for 10-15 minutes. This step actually makes me quite frustrated. My oven is really old and I never know what temperature it actually is in different parts of the oven, so my first lot were in for 20 minutes, but second lot only for 15 minutes. So I think with a normal oven it should take around 10-15 minutes to bake them enough that they’re still a bit soft and chewy. It will also depend on how flat you make them. The thinner they are the quicker they bake.


Step 6 – Enjoy your freshly baked coconut and cranberry cookies!


Quick steps:

  1. Combine coconut oil and sugar
  2. Add egg and vanilla. Mix until smooth and fluffy.
  3. Add flour and baking powder (gradually if looking for chewier result)
  4. Add coconut and cranberries
  5. Chill dough for 30 minutes
  6. Preheat oven to gas mark 4/350°f/177°C (or equivalent, if you have a pain in the neck oven that’s never the right temperature)
  7. Form flat balls from the dough
  8. Bake for 10-15 minutes

That was my last night’s impromptu baking extravaganza. My SO said he thinks they’re the best cookies I’ve ever baked. I mean, he says it almost every time I bake/cook something, but I do believe him still. I think I just get better with practice, like we all do. Right? Right?! Well, that’s what I choose to believe anyway.

They’re all gone now by the way. To the last crumb. Omnomnom.



Food, My life, Recipes

Rice Krispies Easter Eggs

As Easter’s only around the corner now I’d love to share one of my little Easter treats recipe with you lovely people. I don’t actually really celebrate it myself, it’s more just about the cute bunnies, decorating eggs and having egg tapping contests. Eggs. What a weird word.

Anyway, for some reason I have a couple of massive boxes of Rice Krispies at home and I don’t really like them in their original state, so I’m always trying to think of ways to use them up. One of the easiest recipes that I know for them is the ‘Traditional Rice Krispies Bars’. Ok, yes, that’s also the only recipe I know that uses them. That means that I just have to keep coming up with different variations and shapes and colours and flavours and all of that though. So still keeping it interesting.

To make 12 Rice Krispies Easter Eggs you’ll need the following:

  • 150g Rice Krispies
  • 200g Mini Marshmallows (if you don’t care about the pink undertone you can used mixed colours like I did, but if you want the base to be white then use just white ones)
  • 50g Butter
  • Food colourings (that’s optional, but if you want different coloured eggs you better have some at hand)
  • Egg shaped thing (I don’t know what they’re actually for, but I got a pack of 10 from my local supermarket for £1.50. If you don’t have any though, you can just make the shapes using your hands. Or spoons. You know, now that I think about it, I can’t actually vouch for this working without the egg things as it’s a very sticky mix… If you do try going freestyle, let me know how it works out.)
  • Oil spray (that’s if you use the egg things)
  • A bowl (microwave safe) OR a saucepan
  • Some utensils to mix the super sticky mixture and a spoon to spoon it
  • Muffin tin/egg box (as soon as I’d finished with my first egg I realised I’d forgotten that I’ll actually need to put them somewhere and panicked until I remembered I have my good old muffin tin where I can put them)
  • Sprinkles etc are also optional but will brighten it up quite nicely


Step 1(Now, I did this in batches as I wanted to do each batch a different colour. You could make the whole mixture first and then divide it into how many colours you want, but I thought it’d be way too sticky for this, so I just did the first few steps a couple of times.) Place your butter and marshmallows in a microwave safe bowl. (Don’t use a tiny little jug like I did. I was a fool. Use a properly sized bowl instead. Be smarter than me and think ahead to step 4. Many regrets.) Once you’ve put them in the bowl, microwave for 30 seconds whilst keeping an eye on it. Marshmallows do funny things in the microwave. (Or you can use a saucepan and do it over the hob if you’d like.) 


Step 2 – Mixmixmix. Mixmixmix. It’ll be oh so sticky and look like you’re never going to get the bowl clean again but it’s actually a lot easier to clean than you’d think. Make sure there aren’t any more marshmallow lumps left (you can see a few lumps on my picture) and microwave a little more if need be.


Step 3 – Add the food colouring. The red didn’t make THAT much of a difference to my mix as it was already pink, but it made it a bit more vibrant. It’s very important to add the colouring now not later or earlier by the way.


Step 4 – Add the Rice Krispies. Now, that’s where the regrets came to play. My jug was way too small for me to mix it all in here (these puffs are SO light in weight, which means you need to add quite a lot to get the required amount) without turning all the little puffy things into dust so I had to transfer all of it to a bigger bowl and continue there. Mix it all and make sure it’s done properly. I know it’ll probably look like the tiny amount of butter and marshmallow mixture couldn’t possibly coat all the puffs but it will. I have picture evidence. (Yes, once I’d used a proper bowl to combine it, I put it all back in the jug for picture purposes. Don’t ask. I’m somewhat ashamed.)

Step 5 – Spray the egg thing with oil so the mixture won’t stick to it. Then spoon some of it into the egg thing. I mean, you can probably try your best and it’ll still be at least a tiny bit of a sticky mess (if it’s not then you’re a wizard and I’d like to know how you managed it), but it’s relatively straightforward. Pack it in a little to make sure there’s some structure to it and then close the two egg halves for a few seconds to seal it before taking it out.

Step 6 – You’re pretty much done! Once you’ve taken the egg out, it’ll need some time to set so be good and give it some support and time. (Ask it if there’s anything you can do to make it more comfortable. Like make it some friends. That’s what I did.) I also gave them muffin case nests.

Step 7 – Decorate with sprinkles. Or chocolate. Or anything you want, really. They’re Easter eggs and meant to be made as pretty as you can.

Quick summary of the steps:

Step 1 – Place your butter and marshmallows in a microwave safe bowl and microwave for 30 seconds whilst keeping an eye on it

Step 2 – Mix it and if there are any marshmallow lumps, microwave a little bit more

Step 3 – Add the food colouring

Step 4 – Add the Rice Krispies and mix thoroughly

Step 5 – Spray the egg thing with oil, fill with Rice Krispies mixture, pat tight, close the egg thing for a few seconds and then take the ‘egg’ out

Step 6 – Place the ‘egg’ in a muffin tin or egg box for support so it can set

Step 7 – Decorate with anything you want – sprinkles, melted chocolate, etc

Tadaaaaaah! They’re really easy to make, even if the process is a little messy. But like I said – it’s actually surprisingly alright to clean up. Must be some Easter Bunny magic at work. They’re also very yummy (my SO can vouch for that) and I can’t wait to make them again next weekend.



Food, Recipes

Festive Baking – Gingerbreads

There’s no way around gingerbreads during Christmas time. The smell of freshly baked spicy biscuits wafting through the house is enough to make anyone feel festive. I love baking my own gingerbreads and then decorating them with royal icing. It is a bit more work than my previous recipe, so I’ve divided it into three parts, so it’d be easier to follow. Even though it’s more work than the Xmas tree brownies (which were made from brownie mix so can’t get much simpler than that), I hope you’ll still enjoy making your own gingerbreads from scratch. My favourite part is always the decorating in the end and once again my Mr joined in with me and we had a lot of fun experimenting with different icing techniques.

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Part 1 – Making the dough

What you’ll need (it makes quite a lot, so if you’re not that keen on gingerbreads or don’t have a big Christmas party coming up you can half the ingredients):

  • 250g of golden syrup (or black treacle)
  • 170g of soft dark sugar
  • Spices, there’s a lot of room to play around with what you like and what you have at hand, so go crazy:
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1 tsp ground allspice
    • 1/2 tsp ground cardamom
    • 1/2 tsp ground cloves
    • 1/2 tsp ground nutmeg
    • Pinch of pepper
    • OR you can use gingerbread spice mix, which is what I did
  • 250g of unsalted butter, melted  
  • Freshly grated orange peel/zest
  • 2 medium eggs
  • 600g of plain white flour, sifted
  • 2tsp baking powder
  • A saucepan
  • A wooden spoon


Step 1 – Pour the syrup, brown sugar and spices to a saucepan. Stirring frequently (so it won’t stick to the saucepan) heat until the ingredients have fully combined (melted) together and bubbling away. Then take it off the fire and stir in the orange zest.

Step 2 – Let it cool a bit and then add the melted butter and eggs. It’ll look pretty disgusting and reluctant to mix together, but keep at it and eventually you should have a nice dark and spicy mix.

Step 3 – Add the sifted flour bit by bit. It’ll get increasingly harder to mix in, but in the end it should come off the saucepan with no effort. You can add more/less flour as needed.

Step 4 – Split the dough and wrap in cling film. Put it in the fridge for at least a couple of hours, but best left there overnight. Mine look a bit like kidneys, but that’s ok.


Part 2 – Baking

What you’ll need:

  • A rolling pin
  • Cookie cutters
  • Baking parchment
  • A baking tray
  • An oven set to 190C/gas mark 5/375F


Step 1 – Once the dough has firmed up in the fridge, take it out, break a chunk off it (I prefer rolling it bit by bit, rather than the whole thing at once, as I wouldn’t have the counter space for it), sprinkle some flour on it for easier rolling and roll it out quite thin. It doesn’t even matter too much how thick or thin it is, as long as it’s as even as possible (so it’d bake evenly). Then use the cookie cutters to cut out the shapes from it. You might find that you have to wriggle the cutter around just a little as you’re doing this, to make sure you get a clean cut and your gingerbread will come away without any damage. You can also cut shapes out with a knife if you’re more creative.


Step 2 – Place the shapes on the baking tray covered with parchment. You don’t need to leave too much space between them as they’re not going to expand much. Stick them in the oven for 6-9 minutes, depending on your oven and the thickness of your gingerbreads.


Step 3 – It can be a bit tricky to know when they’re done as they don’t change colour like biscuits normally do. I like my gingerbreads quite soft so when the edges start to get a little darker, I know they’re done to my liking. Take them out of the oven to cool. Repeat the steps of part 2 until you’ve either used up all the dough or realised that if you bake any more you’ll have to throw a bake sale or a party. You’re going to have a lot of gingerbreads.


Part 3 – Icing

What you’ll need:

  • 2 egg whites
  • 2+ cups of icing sugar
  • Lemon juice or vanilla extract or almond extract or orange extract or… well, you see where I’m going with this. I used orange extract myself.
  • Food colourings
  • Zip lock bags or anything similar
  • A hand mixer (or a tabletop one. Or even a whisk if you’re brave enough)


Step 1 – To make royal icing (it hardens when it dries so you can stack the gingerbreads without having to worry about losing any of the icing) whisk your egg whites until they’re frothy. Then start adding icing sugar about half a cup at a time. Now, I’m not going to lie, I had a big disagreement with the first batch of my icing and had to scrap it, which left me with a bit less icing sugar than I would’ve liked but hey, that’s baking for you. Full of exciting twists and surprises (well apparently it’s actually supposed to be all very measured and accurate but I just… I’ll make it work. Usually.)


Step 2 – The above mentioned disagreement with the first batch of icing I tried to make is also the reason why I don’t have any pictures for this step, but I’ll do my best to describe it. Once you’ve added all the icing sugar followed by lemon juice/vanilla extract/etc and whisked it all about on high speed for a little bit and reached the desired consistency – it should be thick enough to hold but thin enough to pipe (or as in my case… you know, never mind. Everything that could’ve gone wrong with my first attempt, did go wrong) – spread it between different bowls for colouring. Or if you just want white icing, leave it as it is.

Step 3 – Spoon/pour the icing into plastic bags and then whilst pushing the icing to one corner of the bag as best as you can, tie a knot to the bag for as mess free work as possible. Then snip the tiniest little bit off the corner of the bag with scissors. You can always make the hole bigger, but it’d be quite a challenge to make it smaller.

Step 4 – Start decorating! I made a freestyle cut dragon which I then piped with green, yellow and white. Then my Mr joined me and we spent quite a long time just decorating away, creating some really cool patterns and colours. Let the icing set for a bit and enjoy!

Here’s a summary of the steps:

For dough

  1. Mix syrup, brown sugar and spices in a saucepan. Stir and heat until simmering. Take the saucepan off the fire and add orange zest.
  2. Let the mix cool and then add melted butter and eggs. Stir to combine
  3. Add flour a little bit at a time. Mix thoroughly.
  4. Split the dough and wrap in cling film. Refrigerate overnight.


  1. Roll the dough out to a couple of mm thickness or according to personal preference. Cut out desired shapes.
  2. Bake at 190C/gas mark 5/375F for 6-9 minutes.
  3. Leave to cool.


  1. Whisk egg whites until frothy. Then add icing sugar a bit at a time.
  2. Once icing sugar is added, keep whisking until desired consistency is reached. Add lemon juice/vanilla extract/etc. (Optional: for colouring divide the icing between different bowls and mix the colouring in)
  3. Spoon icing into piping bags and prepare the bags for icing
  4. Decorate the gingerbreads

Thank you very much for reading if you’ve reached this far. I’d love to know if you’re going to make your own gingerbreads this Christmas so don’t be shy leaving the results in the comments. Me and my Mr had lots of fun making these and we’ll probably be eating them for a while, with the amount we made.


Food, My life, Recipes

Festive Baking – Xmas Tree Brownies

Is that title too long? I want there to be no mistake what this post is about – re-organising wardrobes! Just kidding. Today I finally made the Xmas tree brownies that I’ve been wanting to make for so long now. I used as many shortcuts as I could, to make this easier. Nobody’s got time to be making things from scratch during the festive holiday period. Also, it’s a great recipe to make with kids (or your other half – greetings to my Mr who helped me decorate the trees!). I promise it’s a minimal amount of effort and a lot of fun instead.

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What you’ll need:

  • A box of brownie mix (or a brownie recipe of your choice)
  • What your brownie mix says you need to add. Mine asked for an egg, 75ml of water and 45ml of oil
  • Vanilla flavoured frosting (or you can whip up your own)
  • Green food colouring
  • Sprinkles
  • A mixing bowl and a spatula (or a spoon, whisk, etc)
  • A lightly greased brownie tin (I give you my permission to use a round tin instead of a traditional rectangular one, if like me you don’t have a rectangular one big/small enough)
  • You’ll also need a little bowl where to mix your frosting and food colouring together
  • And an icing bag with a simple nozzle


Step 1 – Empty the brownie mix and add the ingredients it’s asking for (egg, water and oil. Doesn’t look too appealing at this point, but just wait until step 2)


Step 2 – Mix it all together. Now that looks better, doesn’t it? Make sure there’s no lumps by the time you’re finished.


Step 3 – pour the mixture into lightly greased tins. Or a single tin if you’ve got the right sized one. I actually found the round ones worked really great to make them Xmas tree shaped.


Step 4 – Bake them according to the instructions on your brownie mix pack. Mine were ready in 25 minutes at gas mark 4. I poked holes in one to test if it was ready. The dimple you see on the second one happened when my oven mitt sank into it when I was trying to fish it out from the back of the oven. Once they’re cooled, cut them into triangles.

Step 5 – Whilst the brownies cool (they need to be completely cooled before you can ice them), prepare the icing. For this put a couple of dollops of icing from the tub to the bowl and add some food colouring. You can gradually build the colour up by adding more colouring, until it looks like you want it to look. Mix well to avoid any clumps of colour.

Step 6 – Turn the edges of the icing bag down (like turning it inside out but stop half way) and spoon the icing in. Once you’ve got a good amount in the bag, fold the edges back up again and twist the bag a little, to make sure all of the icing is in the nozzle end of it and that it won’t escape out of the back when you’re piping. Honestly, trying to explain piping when you’re not too sure what you’re doing yourself is great.


Step 7 – Start piping! My nozzle was a bit small so the lines came out wavy in some places and lumpy in others. That’s ok though, we’re having fun, not looking for perfection in piping. You’ll get better it with practice (mind you, mine seemed to get worse as I kept going but hey, I enjoyed doing it)


Step 8 – Add the sprinkles straight after icing, before it gets to dry. Go nuts. That’s the best part so enjoy it!


Step 9 – Repeat with the other trees. Wheeeee!


Step 10 – Tuck in!


Here’s a quick summary of the steps:

  1. Add the liquid ingredients to your brownie mix
  2. Mix it until there’s no lumps
  3. Pour the mix into slightly greased tin(s)
  4. Bake according to the instructions on your brownie mix. Once baked and cooled, cut into triangles
  5. Prepare the icing by mixing it with food colouring. Add more colouring to reach desired intensity.
  6. Spoon the icing into the icing bag
  7. Pipe one brownie with side to side movements
  8. Whilst icing is still wet, add sprinkles
  9. Repeat with the other brownie slices
  10. Enjoy 🙂

I had a lot of fun making these and even my Mr joined in with the  decorating and it looked like he was enjoying it, too.



Food, My life, Recipes

This is the day of wonders

I finished a craft project! I actually finished one. Today. I accomplished the improbable, defeated all the odds, seized the day, peed in the wind… well maybe not the latter. But I did finish my crochet top. It’s quite lovely as well. I’ll see if I can maybe take some pictures in the daylight tomorrow. I can also start a new project now. So excited. Any suggestions and ideas welcome.

I also invented a really lovely low calorie pudding. I was craving something sweet but I didn’t want to put any effort in it and I also didn’t want it to be too ‘naughty’. And there they were – lovely ripe bananas on my kitchen worktop just waiting to be made into something delicious. So I obeyed. I chopped up 1.5 bananas, mixed 0.5tsp cinnamon and 2tsp of dark demerara sugar, heated the frying pan, sprayed it with some coconut oil, threw the bananas in, let them fry a minute, threw the cinnamon/sugar mix in, tossed them all around for a couple of minutes, took the pan off the heat and scooped the gorgeously gooey pudding into a bowl and added some single cream. Oh, it was so nice. Here it is in a bit of a better format.


5 minutes


125g (1.5) bananas

0.5tsp cinnamon

2tsp sugar (dark demerara or muscovado)

Oil (I used coconut oil spray)

Single cream or ice-cream to serve


Heat up the frying pan. Chop up the banana(s). Mix cinnamon and sugar in a bowl. Oil the pan lightly and add the bananas. Let them fry about a minute, then add the cinnamon/sugar mix. Toss/stir it all around and fry the mix for 2 minutes, stirring occasionally, to make sure it’s not sticking to the pan as it’ll all be very sugary and prone to sticking. When it looks ready to your taste, remove the pan from heat and scoop the pudding into a serving bowl. Serve with cream or ice-cream. Enjoy! 🙂


Books, Food, Recipes

Or not

Sometimes I open my laptop and ideas just come flooding in and it’s near enough impossible to pick one to write about. At other times however… well. At other times I write about how it’s been raining and how I’ve been working and am now enjoying my one day off before going back to work again.

Oh, I’ve got it! I know what I’ll write about. I finished reading Joe Abercrombie’s First Law trilogy. Oh my goodness. What a journey it was. I absolutely loved the way he wrote and the storylines were so good and full of unexpected twists (some I called though and I was so happy when I got it right). I even enjoyed the ending. It wasn’t one of those definite endings where the world gets blown up but I think that’s what made it good. It didn’t make me go ‘Oh, well, I guess that’s it’. No-no. Instead it made me go ‘Ooh, I wonder what becomes of this and that character’ and ‘I bet this character will end up going there and doing that thing with the other character’. Lots of fun. I’ll miss them though. Hope to see them again soon… *sniff*

I’ll go make a Shepherd’s Pie now to drown my sorrows.


Food, Recipes

Spicy Coconut Soup

Yesterday I made soup. And I can say without a doubt it’s one of the nicest soups I’ve had. Ever. In addition to tasting absolutely lovely, it’s also really easy to make. And I’m talking like, the only thing you’ll need to put any effort into is chopping up the mushrooms. The rest is just tossing things in the pot and letting it bubble away. I’ve made this a few times now and it’s never failed me.

Now, I wasn’t actually planning on sharing the recipe and all the boring technicalities (which there isn’t a lot of to tell you the truth), not least because I don’t measure anything I put in there and adjust the recipe according to what I’ve got at home. But I just got really excited thinking about how I get to have this soup in a bit so here’s the idea of it anyway:

What you’ll need:

  • Oil – a squirt. Around 1 tbsp (I just use olive oil, because that’s what I’ve got in my cupboard)
  • Red curry paste – you have to know yourself and your audience here. I usually add about 2-3 tbsps – depending on the brand i’m working with – which is a lot if you don’t like your food spicy! So approach with caution (now, I don’t want to name any brands, but this time I didn’t have my usual brand’s curry paste and had to use another one and it made a massive difference)
  • Ginger – I wouldn’t go nuts with it, but I’d say a teaspoon or 2 would be a safeish amount (I use powdered, but you can of course use fresh)
  • Lemon – another squirt of around 1tbsp (again, mine comes from one of those little yellow lemon-shaped concentrate bottles, but you can use lemongrass, real lemon, what ever tastes lemony)
  • Chicken stock – about 1l of it will do
  • Fish sauce – about 2tbsp
  • Brown sugar – 2tbsp (I use dark brown muscovado sugar)
  • Coconut milk – 2 cans
  • Mushrooms – as many as you’d like, in the last lot I used 400g of plain white ones
  • I usually also add 2 chopped up chicken fillets, but I didn’t have any this time
  • And salt (and butter)

Cooking it is really straightforward – you take a big pot, put the heat on medium and squirt the oil in. Then add the curry paste, ginger and lemon. And if you’re me you’re only just remembering about the chicken stock, so on goes the kettle and by the time it’s boiling, add it to the pot. Now add fish sauce and sugar and stir it all up. By now you’ll have an inkling of what your soup will be like, so if you’d like it a bit spicier, I’m sure you can make it so. Let it bubble for about 15 minutes which is just enough time to slice up your mushrooms and give them a good fry in butter in another pan. And if you’re also adding chicken or anything else, now’s the time to prepare it. After the 15ish minutes, add coconut milk and mushrooms (and salt). This’ll mellow it down a lot. Let it come to boil again, simmer for a few minutes and voila! All you’ve left to do is marvel at what you’ve accomplished in no time and with absolutely minimal effort.

The end result for me is coconutty broth with warm heat just tickling your throat, and the mushrooms and/or chicken adding a bit of texture and bite. And yes, half way through writing down the ingredients I went and got myself a bowl of it which reassured me I should most definitely share this with you guys!