DIY: Homemade frozen yoghurt

Frozen yoghurt is one of those amazing, heaven-sent gifts that is both delicious and relatively healthy (like dark chocolate, which is way high in iron, anaemics). At Hackney Wicked festival a few weeks back me and Al shared this heap of fro yo heaven from Moto Yogo who claim to make the best in the Spooniverse in their little carts and they may be right. (You can book them for events too – wouldn’t this be awesome at a wedding?!)

al fro yo

Anyhoo, this week I find myself with loads of leftover raspberry coulis (as one does) as I really did not need to make that much for a few panna cottas (thanks, Simon Rimmer). So I thought – let’s make raspberry frozen yoghurt!

Based on the info I found on t’internets, it’s best to strain your Greek yoghurt first to get rid of any excess liquid. I used Tesco’s own low fat yoghurt and a fine sieve.20130828_122222

Then mix up your coulis with your yoghurt and a few spoons of honey. If you do not happen to have lots of raspberry coulis (and why would you?) you can stir in whatever fruits you like but **TOP TIP** freeze the fruits first as this will help them to set. Also, if you are using whole frozen fruits you may need a blender/food processor if you are not The Hulk and have super strong arms.


Put in a tub and place in the freezer for 2-3 hours. Keep an eye on it. You don’t want it to turn into a block of ice. However you don’t need to keep stirring it like you do when making sorbet or ice cream.

When you’re ready to eat, take it out for a few minutes before serving. And enjoy! Safe in the knowledge that it’s basically health food. Unless you top it with a smashed up Kinder Bueno and honeycomb like us (whoops).


Lovely salads

Salads are so often the miserable forgotten sister at barbeques. Which is crazy because they can boost your picnic or bbq to something really fancy and yummy. At the weekend me and Al had a bbq for the bank holiday. He was in charge of the meat and I was left to do salads (hello gender stereotyping!). Anyway…have you seen that episode of Friends where Monica puts Phoebe in charge of cups and ice? I had that in mind…

Potato salad is a bbq staple but it’s good to mix it up a bit. I’m really pleased with how this recipe from Good Food worked out. The sherry vinegar in the dressing makes it.


Jamie Oliver’s chickpea salad was also a hit. I just put the one chili in it (I think Jamie likes chili more than the average person) and left out the feta cheese as one of our guests was vegan and that would just be MEAN.


These two will definitely be whipped up again and I think they would be great for picnics/daytrips as they keep really well in containers too and the dressings deepen with time. Mmmmmmmmmm.

Happy July 4th!

You don’t have to be American to celebrate Independence Day. Which is good because I’m holding a July 4th picnic this evening near Tower Bridge. There will be a blues band playing at the Scoop too.  However this is nothing compared to my parents, the lucky devils, who have THE prime spot for firework viewing in New York City and will get to see the amazing display from the barges in the Hudson. So jel.


But back to me and my more low-key celebrations. Here is the Star Spangled Banner Cake I made today, using Mary Berry’s sponge recipe topped with whipped cream, cherries and blueberries.

July 4th -cake

Al has made amazing Buffalo wings with very authentic tasting blue cheese sauce – sooooo good.  And of course, there has to be pulled pork and bread buns. I used the Simon Rimmer version, I love him.

I also have a ton of red, white and blue plates, cups and napkins which I stocked up on at Poundland last night (so classy).

Have a very happy July 4th people! From sea to shining sea!

Queen of the Night Bus xxxx

This Weekend…

It’s been a bit quiet on here for a while due to a manic few weeks of work. And the next few weeks look to be much of the same with an exam and two assignments due in as my midwifery training reaches the end, at last!!

But there are so many great things to look forward to as well. Hope you all have a lovely Bank Holiday weekend and get to relaaaaxxxxxx….

London tea

In the meantime, here are some bits that have caught my beady eye of late.

* Two of my super cool friends are having babies this year, and I’m already thinking of ideas for cute unique gifts like this – am I being too adventurous?

* My friend Hannah’s awesome DIY wedding invites – mine is proudly displayed on the fridge! Proof that style and good design need not cost the earth

* This Sunday me and my adorable friend Steven are hitting Vicky Park for As One In The Park, a fun and poppy LGBT festival which includes my true love and guilty pleasure – RYLAN!  (did someone say Prosecco?)

* And tonight it’s the final of our little DIY Come Dine With Me. It’s sure to be full of yummy Colombian food, like this. Noms.

* Talking of food, I made a deeelish Vietnamese salad this week and became addicted to this blog in the process

* And finally, in a week that has involved some truly horrible events, remember there is a lot of good out there – and here’s the proof

Queen of the Night Bus xxx

Can eggs get divorced?

The answer to that question dear friends is YES. And they should do it more often because they are delicious.

Divorced eggs or “Huevos divorciados” are a traditional Mexican breakfast with two eggs – one with a spicy tomato-y salsa and one with a fresh green salsa. We had ours on chunky slabs of wholemeal bread drizzled with a smidge of olive oil. YUM

DISCLAIMER –  I did not make this. I’m just the lucky girl that had it for breakfast.

divorced eggs

You could use shop-bought salsa or whip up your own with a tin of chopped tomatoes, some red onion and a bit of spice. Our green salsa was a mix of finely chopped coriander, apple and cucumber. I hate cucumber but it was so refreshing and the perfect brunch with a cup of fresh coffee.

Welsh Week, Day 4: Minty lamb stew

Sunday roasts are lovely, I’m sure we all agree (I had a roast chicken wrapped in bacon today. Mmmm, swine). But sometimes the soupiness of a stew (and being able to soak up all the juices with a nice crusty loaf) is just what you fancy. Plus it’s so easy for lazy folk. Get up with hangover, put stuff in casserole, go have nap/read papers/start drinking again, have stew, watch classic Sunday afternoon film (today’s choice: The Parent Trap). Bang tidy.

Me and Emily (flat mate, co-parent of Claude and now new cat Puzzle) have started growing herbs in our living room window box so this is a good excuse to use the mint and be all Nigel Slater-esque (“OOO aren’t I fancy, just popping over here for my HOME GROWN herbs”). Everybody likes that game.

Lamb Stew with Minty Sauce

What you’ll need…

Olive oil

800g lamb, diced up (I like lamb neck because it’s cheap and tasty if you’re slow cooking)

A few carrots (or “kerrots” as my dad says)

Two onions

800mls of good lamb stock

Five or so cloves of garlic (you can leave the skin on)

Some veg of your choice (potatoes, obviously, and maybe some turnip? In spring you could add some nice baby greens to the pot just before serving)

Rosemary sprigs

For your minty sauce you’ll also need..

A big-ish bunch of mint

Bit of sugar

About two-three tablespoons of white wine vinegar.

 What you do…
1. Pop the oven on 180* C and in a frying pan with some oil in, brown your lamb all over, adding some salt and pepper too. This should take five mins.
2. Take out the lamb and pop it your casserole pot. In the frying pan goes the onions and carrots until browned (and turnip if you’re using that). Add the tomato purée and cook for a further 2 minutes.
3. Pop all your veg plus your stock, the garlic and rosemary sprigs into the casserole pot with the lamb. The stock should just cover it. Cover with a lid and pop in the oven for 1 and a half to 2 hours til the lamb is tender.
4. For the mint sauce, chop your mint leaves very finely and in a bowl, mix it up with about a tablespoon of sugar. When it’s a bit like a paste, stir in the vinegar.
5. Feel smug and tuck in.
Queenofthenightbus xx


Welsh Week, Day 3: Fancy cheese on toast

Eee, there’s nowt better than cheese on toast. Welsh rarebit is fancy cheese on toast, and has the added benefit of reminding me of this funny Bill Bailey sketch about national foods.

Welsh Rarebit

You’ll need…

A fair bit of strong cheese, like a mature cheddar

Butter, melted

A good glug of Worcester sauce

1 tablespoon English mustard

2 slices of wholemeal toast

Grate your cheese and mix in the rest of the ingredients.

Spread over the toast and pop until the grill until it’s brown and bubbling.

(There’s no picture of my cheese on toast because I got distracted and burnt it. Poor effort)

Queenofthenightbus xx