Brought to you by three gluttonous girls: Welcome to new friends: Shonette, Lia, and Cat

Saucy Pans


via Saucy Ladies | Saucy Pans.


Lia is German and likes sausages. This is the honest truth. She also loves cooking and experimenting with new recipes, because that’s the kind of strumpet she is. When she is not flushing down artisan cheese with gallons of red wine, she writes. Sometimes both at the same time, those are the better times. Follow @Liashhh for pre-watershed rudeness.


Shonette is a life-long appreciator of all things food-related. She hops from country to country trying any local cuisine or suspicious-looking liquer she can. After a couple of years honing her vegan cooking skills, she is now on a mission to try her hand at more experimental and meaty recipes. Shonette cannot bake.
Follow @shonette for assorted tales of late night rum cocktails and her blog for her ongoing quest for the best tapas in Bristol.


Cat is the obligatory picky eater of the group. At first this was voluntary, as a 14 year stint as a vegetarian with an insatiable love for tofu. When a rogue sausage caused an abrupt end to her veggie ways, her pickiness became involuntary, as her stomach decided gluten was now off the menu. Luckily, more and more restaurants are jumping on to the gluten-free bandwagon, so eating out is a top priority for Cat, especially as her meat cooking skills currently only go as far as stuffing a chicken with cheese.


Cat:  Disorganised Lemon Polenta Cake

When I want to be sure of disappointment, I order chocolate cake. When I want to be sure of deliciousness, I order polenta cake. Polenta cake is hands down my most favourite cake ever, and when I woke up one Saturday morning craving it, I knew nothing was going to stop me making and consuming it.

Unfortunately I didn’t plan the process very well and there were a few hiccups along the way. So please, do not do what I did, instead make sure that you check you have all the ingredients before starting. Also, when you discover you are missing an ingredient, please do not rush out to the shop to buy the butter and then return home to see that you are also missing the next ingredient on the list (the baking powder).

Turns out I also didn’t have a circular cake tin to bake either so I used a loaf tin – it all turned out fine though. In any case, I definitely enjoyed having a massive door stop wedge of cake rather than a triangular slice.

I based my recipe on Nigella Lawson’s recipe but improvised a tiny bit with what was to hand.

Click Here for Recipe

Lia:  Magic Infidelity Jerk Chicken

A lot of people claim a lot of things. In Germany we have a saying that goes “Love goes through the stomach” meaning that if you want a person to love you, you have to appease their gut and tastebuds.

Now, I somewhat agree, I love food and food loves me but I think I can happily eat a mountain of chicken wings with my friends and be content without my spouse being present.

But some people, in this case marriage hungry women, insist on the connection between love and food so much so that there are firm believers of the magic of the engagement chicken.

In all honesty, I find it difficult to not sound patronising when speaking of women who cook this dish for their boyfriends, so I won’t say anything at all. However, I did check out the recipe and it is quite uninspiring. Not that it wouldn’t be delicious nonetheless.

On the weekend I made my signature dish of Jerk Chicken for my boyfriend, not because I wanted him to propose but simply because the dish is pretty special.

Shonette suggested the dish should be baptised the infidelity chicken as it is so good, it makes men cheat on their wives.

Tongue in cheek quite clearly but here is my beautiful recipe which I got given by my friend’s mum who’d cook this every Sunday.

Not my photo from Google Image search

Click Here for Recipe

Shonette:   What taco you so long?


Some might say that this is too much filling for one tortilla. Ignore those people.

Sandwiches are great, who doesn’t like sandwiches? Nobody. I spent the best part of an afternoon reading through this Wikipedia List of Sandwiches the other week, and it was time impeccably and enjoyably spent, let me tell you.

As well as being reminded of some of the well known greats such as the BLT, the Francesinha, the Reuben and the imitable chip butty; did you know that pizza is also classified as a sandwich? So are hot dogs, Welsh Rarebit, montaditos and hamburgers. But what about burritos and tacos? I mean, look at that list – even toast gets a look in for chrissakes. Who is drawing the line in the sand with this stuff?

In any case, this all put me a the frame of mind to make my own tacos from scratch. Many people think of tacos being those pre-formed crunchy corn envelope things, but tacos are at their best when they’re soft shell in my opinion, ie. mini tortillas crammed full of tasty and punchy fillings. There is a good guide to taco varieties and filling suggestions here.

In the end, the recipe I ended up with created 8 big tortillas rather than little ones, so if you want to create tacos then simply halve the measurements below, otherwise you’ll end up with 16 little tortillas, which let’s be honest can only be a good thing. I decided to go with a flour recipe due to what ingredients I had to hand, but you can find a good gluten free corn tortilla recipe here.

Ingredients and dough - ready to roll!

Ingredients and dough – ready to roll

For Recipe, Click Here


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