Resolutions… Writing Books, Hygge & Cheesy Christmas Leftovers


Hi everyone – long time no chat – sorry…

Okay, so I have an excuse, I have been busy with my other life – my author life. This year I have published a number of books including two Best Sellers, which has meant I have had little time for foraging. However, I find myself getting drawn into the machine of modern life again and that is sad. It has also had a negative effect on my wellbeing, so for 2017 I am adopting the current ‘fashionable’ trend of ‘Hygge’- coziness and life balance.

This year I intend to make time for the things that matter – the Hygge things – country walks, wood fires, candles, baking, and living in the moment. I shall still be writing – I have two books scheduled for publication (fewer than last year and much more manageable). So, hopefully, I will be able to achieve a perfect balance between my heart, mind, and creative spirit.

If you are wondering about my ‘other’ life here is a small taster for you – my author website and my two best selling books!





Until next time then…. hopefully not as long as last time, I am living the frugal lifestyle by using up all of the Christmas leftover cheese in a variety of ways.  Here are three of my favourite ideas:-

My number one tip is to grate it and then freeze in tubs – the grated cheese is then ready to be sprinkled on top of potatoes, pizza, pasta or whatever you like and you can use it straight from the freezer. It keeps for ages and it’s a great way of saving money.


Cauliflower Cheese – easy peasy and yummy scrummy! 

1 large cauliflower (leaves cut off), broken into pieces
500ml milk
4 tbsp flour
50g butter
100g strong cheddar, grated
2-3 tbsp breadcrumbs, gluten free if you have them.

Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins – lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish.

Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add the milk, flour, and butter. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in most of the cheese and pour over the cauliflower. Scatter over the remaining cheese and breadcrumbs.

Cauliflower Cheese

Cauliflower Cheese

Finally a Cheesy, Potato Tortilla

butter, for frying
1 leek, thinly sliced
225g potatoes cooked and cooled (about 1-2 medium size ones)
6 eggs
85g cheddar
1 tbsp sage, finely chopped (or 1 tsp dried sage), optional

Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.

Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.

Cheesy Potato Tortilla

Cheesy Potato Tortilla

Enjoy your frugal cheesy feasts while I get back to writing my next best seller, snuggled up by the wood burner with my dog Jinks curled up at my feet. Happy New Year to you all….








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