Nachissimo, Recipes


Nachos are the perfect lazy day food. Nothing is more satisfying as having a well deserved day off with a large bowl of Mexican goodness whilst having a Netflix binge. Or, if you’re not as selfish as me, nachos is the ultimate sharing food.


Serves 6-8 people
800g chopped tomatoes
500g pork mince
2 tbsp 60% dark chocolate
200g cooked chicken, diced
250g cheddar cheese, grated
2 tsps. smoked garlic, minced
2 tsps red chilies
1 tsp cayenne pepper
1/2 tsp paprika
1/4 cup Jalapenos
1/3 cup of sweet corn
1 red onion, chopped
3 spring onions, chopped
1 tbsp butter
1 tbsp plain flour
2 peppers, chopped
200g refried beans
1 tub of Sour Cream
1 tub of Guacamole (I was lazy and didn’t make it from scratch….oops!)
300g Lightly Salted Tortilla Chips


1) Place chopped tomatoes, pork, refried beans, chicken, sweetcorn, onion, spring onion, dark chocolate, peppers, garlic, chilies and jalapenos into a deep pan, stir until pork has cooked.
2) Put butter and flour in a saucepan and set on a low heat, mixing until you have created a roux. Slowly pour the evaporated milk and add 200g grated cheese a mix until cheese has melted into a thick creamy sauce. Add paprika and cayenne pepper to add some spice.

The trick with great nachos is your layers. I use a large and deep cake pan to make my nachos. I layered using chips, meat mix, sour cream, guacamole and some grated cheese. Then repeat until your pan is full. Before putting in the oven, drizzle some cheese sauce on top and put in the oven at 160 degrees for 15 minutes.

Tip: I normally save some of the yummy meat mix for future lunches.


Have you tried this recipe? Let me know your thoughts.

Share it on Instagram and don’t forget to tag me @teaandbake

AJ x

Apple, Pear & Raspberry Crumble Bites, Hometown Tourist, Recipes

Apple, Pear & Raspberry Crumble Bites

Autumn is finally here! As September draws to an end, the nights are getting longer and that nip in the Scottish air is upon us. The perfect sweater weather!

I love the smell of stewing fruit!

I was fortunate enough for one of the neighbours to drop off some lovely apples and pears growing in his garden this afternoon so I instantly thought of coming up with the perfect comfort food recipe to make the most of them and celebrate the autumnal season being upon us once again!

Makes 12
200g Peeled & Cored Apples, sliced
200g Peeled & Cored Pears, sliced
1 Tbsp Raspberry Jam
2 tsps of Ground Cinnamon
50g Light Muscovado Sugar
50g Cold Butter, cubed
100g Plain Flour

1) Place your sliced apples into a saucepan of boiling water, cook until soft.
2) Once soft, drain the water from the pan and add the jam and pears and cinnamon, stirring on a low heat until all fruit is soft.
3) Take pan off the heat and mash fruit with a fork until in a lumpy, incorporated consistency. Set aside to cool.
4) Add sugar, flour and butter into a cold bowl and rub together to form breadcrumbs. Alternatively if you are lazy (like me), add ingredients into a food processor and blitz until breadcrumbs.
5) Place silicon cupcake moulds into a cupcake pan and measure 1 generous tbsp of fruit mixture into each mould. Then top with 1 level tbsp of crumble mixture or enough to evenly cover over the fruit mix.
6) Place in a preheated oven at 160 degrees for 15 minutes.

Perfect autumnal treat!


Have you tried this recipe? Let me know your thoughts.

Share it on Instagram and don’t forget to tag me @teaandbake

AJ x

Baked Camembert, Blog, Food & Drink, Recipes

Baked Camembert

Reader, I am a glutton for all things cheesy. After a long day at work, there is nothing more satisfying than getting a bottle of Rosé out of the fridge and making some baked Camembert to tuck into with someone.

One thing I do recommend if you’re a semi-regular Camembert eater like myself is invest in a baker. It stops the fear of your gooey goodness spilling out of its original packaging and keeps your cheese warmer for longer when serving. Oh, and they’re relatively easy to clean with a soft brush and sponge.

Also if you host dinner parties as often as I do, small pronged cocktail sticks work a treat when serving and save on washing up!

Camembert with a meat selection from a dinner party. There was salad and bread too!

Before you place your baker in the oven, lightly score the top of your cheese and sprinkle a little Rosemary and Thyme. Then bake in a preheated oven at 200 degrees for 15-20 minutes.

Most things can be served with Camembert but the classic is always crusty bread. I normally put a small bowl of flavoured vinegar on the side for extra dipping goodness!

These Balsamic Vinegars work well a treat from The Little Herb Farm

Cured meats is always a natural go-to for me with Camembert. My personal favourites are Prosciutto and Chorizo however Salami works just as well. For a more healthier option, fruits and veggies such as carrots and apples work just as well too.

Don’t shy away from being creative with your dipping! Potatoes can be quite crumbly but mixed with onion and egg into mini frittata bites have proven to be a success for me as well as mushroom arancini and spinach samosas.

Enjoying some Camembert with Potato and onion Frittata bites

How do you serve your Camembert and what do you enjoy serving it with?

AJ x

Aubergine and Coconut Mash, Blog, Food & Drink, Recipes

Aubergine & Coconut Mash

When I was in Berlin, I visited the amazing restaurant called Spreegold. This was where I had my first experience of Aubergine & Coconut Mash.

So I had to try and replicate this at home and it worked out a treat! Yes, before you say anything reader, it doesn’t look like the most appetising thing in the world but trust me, it is delicious!

Food2.jpg(Top: Spreegold  Bottom: Pulled pork burger with homemade slaw and Aubergine & Coconut Mash)


Serves 2

2 Aubergines
150g King Edward Potatoes
1/3 cup of Coconut Milk
2 Tbsp Olive Oil
1 tsp of crushed garlic
1 1/2 Tbsp of Desiccated Coconut *

Salt & Black Pepper to taste

*For something more savoury, try replacing the desiccated coconut with thyme!



1. Pierce your aubergine several times all the way around. Place them in a heatproof oven dish and drizzle 1tbsp of olive oil over each aubergine. Place in an oven at 180 degrees for 30 minutes or until the aubergine is soft.
(Times can vary depending of size of your aubergines)

2. Whilst your aubergines are roasting, peel your potatoes and place them in a pot of boiling water and place over a medium heat on your stove, seasoning the water with a little salt. Wait until the potatoes are soft and strain.

3. Once your aubergines are soft, remove from oven and strip them of their flesh, scooping out the soft pulp with a spoon. Place this in a bowl and start mashing using a masher.

4. Add the garlic and coconut milk and slowly integrate the potatoes. Once the mix starts to incorporate, change from using the masher to an electric whisk to eradicate any lumps.

5. Once the mix starts to look like mashed potatoes, fold in the desiccated coconut. Season with salt and black pepper to taste


Food(Sirlion Steak, Aubergine and Coconut Mash, Sliced Greens, Garlic Potatoes & Peppercorn Sauce)

Tip: Why not make your Peppercorn sauce with Coconut Milk?


What is particularly awesome about this recipe too is that it is Vegan friendly for those who have dietary requirements. Also it is quite filling. I hope you enjoy it!


Have you tried this recipe? Let me know your thoughts.

Share it on Instagram and don’t forget to tag me @teaandbake!


AJ x