Sunday Treats – Mmmmmm nut butter cups….

I happened across a cracking recipe over at ‘this world i live in’ for nut butter cups.

These amazing little treats are raw vegan (and possibly also paleo friendly – but don’t quote me on that cause I can never quite keep up with what is and what isn’t pale-ok)

Had to share the link to the recipe here because they are simply divine…..


Raw Vegan Nut Butter Cups


I strongly recommend that you all go straight to your kitchens to make some for yourselves!

Happy sunday people, mwah xxx



btw you guys on Instagram? If so hunt me down @sookisu or post me your user name and I’ll pop by to admire your pics xx


Mmmmmm Sandwiches (and a mushroom pate recipe)

I love bread. Bread, bread, bread.

I read so many blogs of people who are well behaved and who don’t touch the evil spawn of grain. But I do.

I’ve been having a sandwichy couple of weeks recently, I blame my sister for buying me this bit of neatness for my Christmas present:

Re-usable sandwich wrapper

Best present ever – a reusable sandwich wrapper!

My favourite sandwich at the moment is mushroom pate with sliced cucumber. Go on, have a go, it’s delicious:

Reusable Sandwich Wrapper

Sandwiches and saving the world all in one lunch break? Oh yes.

Peppery Mushroom Pate with Thyme


  • 250 grams chestnut mushrooms
  • 50 grams bread crumbs
  • 1 onion finely chopped
  • Half a fresh chilli de-seeded and finely chopped
  • 1 clove of garlic finely chopped
  • 1 good handful of fresh thyme
  • 2 tsp course ground black pepper
  • pinch salt

Homemade mushroom pate


  1. Fry off the onion and mushrooms in a frying pan until the onion is just beginning to brown then add the chilli, garlic, thyme, salt and pepper and sizzle for another five minutes
  2. Allow to cool and then place all the ingredients into a mixing bowl and blitz with a hand blender.

Voila – a delicious herby and very peppery mushroom pate!

This isn’t a sponsored post but if you did want to grab yourself the bit of neatness that is the reusable sandwich wrapper they are available here : Ananda Foods

Surf’s SUP Sunday and Mini Yorkshire Puds

Brrrr, its chilly out there. That didn’t stop us heading up to Tamworth for a slightly foggy paddle with Central SUP this morning.

Having not found the time for any paddle boarding since October it was great to be out on the water, and a relief to find that I was capable of not going in the water.

However, a heavy week of Crossfit pull ups and a faster than average river flow for the paddle did not make for happy bedfellows. Ouch my shoulders ache!

Taking a photo on an i-phone whilst balanced on a paddle board in a river that's faster flowing than it looks : not that easy. Hence why Mr HFTB took it!

Taking a photo on an i-phone whilst balanced on a paddle board in a river that’s faster flowing than it looks = not that easy. Hence why Mr HFTB took it!

Now it’s Sunday evening and we all know what that means, oh yes, it’s Roast Dinner Time. Tonight for a treat we’ve had Yorkshire puds. Normally, these would be accompanied by super delicious red wine gravy, however, my ‘dry january’ means there’s not a bottle open so I’ve let the standards go and have just made gravy with granules, it still tastes awesome.

Mini Yorkshire Puddings

If it was socially acceptable to eat just puddings and gravy, I would. However, in the interests of convention these were served with a roast dinner.

If it was socially acceptable to eat just puddings and gravy, I would. However, in the interests of convention, after the photos were taken, these were served with a roast dinner


  • 100 grams self raising flour
  • 80 militres vegan plain yoghurt (I used Alpro ‘Simply Plain’)
  • 100 militres soya milk (it tastes better unsweetened, but I didn’t have any in)
  • A small squeeze of lemon
  • A good pinch of salt


  1. Throw everything in a bowl and beat with a hand mixer. Don’t sieve the flour, seriously, life is too short. 
  2. Oil a cup cake tin and spoon a tablespoon of batter into each divider.
  3. Cook on 180 degrees for 15 minutes, until they are risen and golden. The puds should sink in the middle when you take them out so that they look like traditional yorkshire puddings : mine didn’t as I committed the cardinal sin of blogging and cooking at the same time and managed to put the oven on too high a heat and then over cook the puddings. Doh.


Happy Sunday Evening everyone, don’t you even think about Monday morning yet…..


Sunday Shortbread

It’s been busy, busy, busy these last few weeks. We had friends to stay one weekend, went to Norfolk last weekend for my sister’s birthday and we’ve been to the Cotswolds this weekend with some of my uni friends……phew, fun but tiring!

Tough times at the Cotswolds Water Park

There has been little time for long leisurely cooking but now it’s Sunday evening and therefore time for me and Mr HFTB to relax. We’ve just polished off a roast dinner and felt like a cheeky little pudding might be in order but I didn’t want to spend an age baking. There was only one thing for it:

Sunday Shortbread with Strawberry Jam

Serves Two for a Treat


  • 50 grammes good quality buttery vegan spread (I think I’ve already espoused my

    Sunday Shortbread with cream and jam

    personal preference for Vitalite)

  • 25 grammes golden caster sugar
  • 80 grammes plain flour

To serve :

  • Strawberry Jam
  • Soya Cream


  1. Pre-heat your oven to 190 c. Grease a baking tray.
  2. Put the butter and sugar into a mixing bowl and beat together until fluffy. Add the flour and beat for another 30 seconds until well combined, this should give you a mixture which is almost a breadcrumb type texture. Knead into a dough.
  3. Now if you are being good and patient you should wrap the dough into clingfilm and chill in the fridge for twenty minutes. This allows the fat in the mixture to harden and prevents the dough from relaxing too quickly in the oven, you will get a crumblier less gluteny texture to your shortbread if you do this. If it’s Sunday evening and life is too short to make perfect shortbread, then skip this step and go straight to 4.
  4. Roll the dough out on your work surface with a rolling pin until approx 1 centimetre thick and cut out using the cookie cutter of your choice. Place on the baking tray.
  5. Bake in the oven for approximately 15 minutes or until pale golden brown. You can either place these on a wire rack to cool or serve them straight from the oven with a dollop of strawberry jam and some vegan cream.Tuck in!

A last taste of summer… watermelon smoothie

We’ve been back from the sunny paradise that is Mallorca for a week now after a wonderful stay at Hotel Zhero (not a sponsored post, I just love this place so much I’m happy to share the link)

It was a real shock to the system to go from 30 degree heat by the pool on Saturday to 8 degrees (that’s 86 fahrenheit to 46 fahrenheit for my lovely readers across the pond) and back to work on Monday: never has Nottingham felt more like the Arctic, brrrrrrrrrrrrrrrr.

In an effort to capture one last taste of summer before accepting that three blankets and a duvet are now essential attire, I made one of our favourite summer treats for breakfast yesterday:

Watermelon Smoothie

ahhh, sunshine in a glass

Serves 2


  • 1/4 watermelon
  • 600 millilitres almond milk


  1. Ensure that both the watermelon and almond milk have been chilled to perfection in the fridge.
  2. Slice the watermelon and pop it in the blender, add the almond milk. Blitz for thirty seconds.
  3. Serve. It really is that easy!

For those of you in the UK shivering alongside me, this chilled summer classic may not appeal right now, but trust me it’s delicious and a perfect accompaniment to a hot sunny day.

For those of you in Hawaii, the Maldives or any other appropriately hot climate, where is my invite?