Bloggers Fave! – Christmas, Eid, Birthdays, Wedding Favors…. basically any Celebration Shortbread! (nom)๐Ÿ˜‹

๐ŸŽ„๐Ÿ˜„ HAPPY HOLIDAYS!!!๐ŸŽ„๐Ÿ˜€ Yaay it’s officially the festive holidays and what better way to start it off than baking some homemade treats!!๐Ÿ˜‹

In this post I will show you how to make these show stopping, yummy, easy shortbread, that anyone will be pleased to recieve. Shortbread? What is shortbread? I hear you say! Shortbread (or cookie for our Amercian friends๐Ÿ˜€) is a type of lovely, soft, crumbly biscuit that is typically made out of butter and sugar! Like the sound of that? Then grab your pinny and let’s get baking!๐Ÿช


You will need

๐Ÿช 1lb (500g) butter

๐Ÿช1 1/2 cup caster sugar

๐Ÿช2 cups cornflour

๐Ÿช2 eggs

๐Ÿช2 teaspoons baking powder

๐ŸชPlain flour (around 1 bag of 1.5kg)

๐ŸชUse choice of chocolate for drizzling over the shortbread!


1. Pre heat oven to Gas mark 4/180c.

2. Cream butter and sugar in a large mixing bowl. 

3. Then add cornflour and baking powder, mix well.

4. Beat the eggs separately in another bowl and add a little at a time to the mixture.

5. Now at this stage the mixture may be pretty sloppy! Add the plain flour a little at a time until the mixture forms a dough! *warning it may take half a bag of flour to get to the ‘dough stage’ so do not panic, trust me๐Ÿ˜‰ Also when you do get half way to the dough stage, use your hands to knead the mixture into a fully formed biscuit dough (ditch the spoon guys!๐Ÿ˜) 

6. Ok by now you will have a lot of dough! (Yes a lot๐Ÿ˜‚) but they are celebratory biscuits so you will need a lot!๐Ÿ˜€ (I usually do small giftboxes๐Ÿ‘๐Ÿฝ) 

7. Roll out the dough to a roughly 1cm-1 1/2 cm thickness and cut out using any of your fave cookie cutter shapes. Place the shapes on greased baking trays and pop into the oven for about 15mins until pale golden (not really brown because as they cool they harden and will go crisp) 

8. Place the shortbread onto cooling wire racks. Once cool, Melt chocolate in a microwaveable bowl (don’t burn the chocolate๐Ÿ˜‚) Drizzle the melted chocolate onto the shortbread! I usually place a greaseproof paper under the wire racks so it’s less messy!

9. Then let the drizzled shortbread cool (until chocolate hardens) and voila! Your celebratory shortbread is now ready๐Ÿ˜Š

Trust me one bite of these and you will be addicted! In fact you will be pleased that you made so many!!! 

I have said ‘cups’ in this recipe that means use any cup/mug you prefer but make sure it is the same one you use throughout the whole recipe! That will enable to give you equal measurements for the recipe. 

If you do decide to try the recipe please do  tag me in any of my social media platforms! I would love to see! (Go to my ‘other ways to follow me’ page in the drop down menu on my blog!) If you do get stuck on any aspects of the recipe please do shout meโ˜บ๏ธ

What festive treats will you be making in this holiday season? Do let me know, as I love trying out new recipes๐Ÿ™‚

(Images not my own)

Here are some ideas on how you can give your celebration treats!

Happy Bakingโค๏ธ

No Carb Flourless Pancakes! (No Carbs? YES! No Carbs ๐Ÿ˜€

Christmas parties! Dinner invites! Social events! Arrghhh my calendar seems to be heaving with Christmas themed events ๐Ÿ˜’ Don’t get me wrong, I love the festive season but I dread thinking about what to wear for each event ๐Ÿ˜• Especially when in the Winter I just wanna eat nice, warm, stodgy food! (Which is not amazing for my waistline) So I thought I’d share one of my fave,HEALTHY warm, fuzzy pancake recipe! It’s super easy and super light on the waist line ๐Ÿ˜‰

Now I’ve adopted a low carb diet for a long time as I find that it leaves me less bloated and helps shift my pounds. You will notice I said ‘low carbs’ as I feel that I do need some carbs before my gym workout or for lunch at work. These carbs mainly consist of the wholemeal variety. But everyone is different so it is all trial and error.

Now for this recipe all you will need is 3! ingredients for this recipe (minus a couple of bursts from the fry light spray too!)

So pinnies at the ready then ๐Ÿ˜„

You will need 

2 medium sized eggs

1 ripe banana

1 tsp vanilla essence or 1 vanilla pod (optional)

Fry light spray

A non stick pan

A nutri blender/hand blender or use a fork!



(Chhheeessseeeee ๐Ÿ˜‚ )

Put the banana, eggs and (optional) vanilla essence into a blender (if using a fork, mash banana first, the add eggs and vanilla essence and mix together)


Blitz ingredients, till there are no lumps in the mixture.

Next heat up your non stick pan (I love my Tefal one ๐Ÿ™Š ) spray 4/5 bursts of the fry light spray (there are many varieties available in the supermarket)

Pour the mixture into the pan (like mini circles not too big, not too small)

Cook the pancakes on a medium heat. Now this bit I find tricky as the mixture is quite like an omelette mixture so let some bubbles appear on the top of the pancake and gently flip it over (don’t worry if they break, keep going ๐Ÿ˜„ ) Make sure both sides are a nice, golden brown and dish onto a serving plate!


You can top the pancakes with anything you like! Fresh fruit, dark choc chips or Greek yoghurt with fruit! I used blueberries and agave nectar! Agave nectar has a low GI so will not give you those sugar spikes (maintains your sugar levels) and it is mild and sweet.  


I’m not going to lie, it does have quiet an ‘eggy’ taste. So if you don’t like eggs beware! But I loved it and now have made it at least 3 times! ๐Ÿ™ˆ The only problem I have is trying to flip the pancakes as the mixture is quite sloppy. I might add some buckwheat flakes (buckwheat is fab and light on your tummy) next time, to see if it gives the pancakes some hold. And the other times I made it, I must say that I omitted the vanilla essence as last time I found it too sweet!

If you do try it, pls tag me in your pics @glitterglosglo as I would love to see! And if anyone has any better ideas on how I can make the flipping of them easier, pls let me know ๐Ÿ˜Š

Happy Reading X

HEALTHY Tandoori Chicken and pomegranate salad 🍴

Tandoori Chicken, pomegranate, feta cheese, cous cous, black spicy olives and fresh salad! Need I go on? I mean what more can you ask for in a salad?! So Grab your pinnies and let’s make this beauty! โ˜บ


This recipe was given to me by my personal trainer Mark (I actually nagged him until he did 😂 ) 👉 (fb MarkPT) He’s fab! Such a nice guy, full of ideas, tips and he’s a chef! (Bonus! ๐Ÿ˜‰ ) Butt I have slightly tweaked some bits to my preferences. Also before we get cracking with the salad I just want to share with you the benefits and origins of the pomegranate! As this is the star ingredient of our saladโ˜บ


This beautiful, jewelled, ruby red fruit originates from Iran to the Himalayas in Northern India. They were cultivated and naturalized over the whole Mediterranean region, since ancient times. It is widely cultivated throughout India.The fruit is beared on a deciduous tree or a large shrub.

Pomegranate is known as a superfood as they contain powerful antioxidants. Regular consumption may help reduce joint pains, cancer and heart disease.

Pomegranates contain Vitamin A, Calcium, Vitamin D, Vitamin B-12 and it is moderate in calories with no cholesterol or saturated fats! (Ooo yummy!)

Now that you know about the benefits of this ruby red fruit let’s reap the benefits in this gorgeous, delicious salad.

You will needย ย (serves 2)

1 large chicken breast, skinned and any excess fat trimmed off
1 tbs any low fat plain yoghurt
2 tbs of any ready made tandoori masala or tandoori paste (I love the Laziza one, pic below)
1 tsp of sunflower oil
A squeeze of half a lemon or lime
Half a packet of lemon, coriander and mint cous cous (I use the Ainsley Harriet one, pic below!)
80g of pre packaged pomegranateย  (mine is from asda)
A few cubes of crumbled low fat feta cheese
Pre packaged spicy black olives (you can use any you like, I added about 10 to my salad)
A sprinkling of a Turkish spice called Somaq
120 g bagged pea shoots and baby salad leavesย  (I used half the bag approx)


1. Wash the chicken breast and make small slits in the breast. Leave to drain.
2. In a separate bowl add the yoghurt, tandoori masala, oil and the lemon or lime and mix the paste using the spoon. Add the washed chicken and cover bowl in clingfilm, then leave overnight in the fridge. (This allows the flavour to develop and makes the chicken or meat tender, which in effect reduces cooking time)
3. Switch your top grill on (mine is electric) and place your marinated chicken on a foil lined grill pan. Cook chicken under the grill. Make sure you keep checking and turning the chicken breast, until cooked. If you don’t have a top grill oven, use a grill pan on a hob or cook the chicken in an oven. Once the chicken is cooked, allow to cool and then cut the breasts into medium sized cubes or strips.
4. Whilst the chicken is cooking, boil a kettle. Empty the cous cous in a microwaveable container and level top the cous cous with the boiling water and close tightly with a lid. Leave for 5 mins (make sure you take the lid off halfway, stir and pop the lid back on for the remaining time)
5. Grab a plate and arrange your salad leaves, add the cooked chicken. Top with your crumbled feta, add olives, sprinkle over your cous cous and scatter those delicious pomegranate seeds! Lastly add the somaq spice and voila your tandoori chicken and pomegranate salad is ready!

As you can see this salad is super easy to make and the ingredients are readily available in your local supermarket, online or the cash and carry.

I did not add any dressing to this salad as I personally don’t think it needs it (it’s delicious without! Trust me) but if you really would like a dressing, a balsamic vinegar one will taste amazing.
Below I have put up some pics of the tandoori masala and turkish spice I used as an easy reference.


(My fave tandoori masala! Works on meat and chicken)


A sprinkling of this Turkish spice is delicious in any salad! (It’s fab as a meat rub too!)


If you would like more help or get stuck pls ask me! Do you have a fave salad? Do you like pomegranates as much as I do? Let me know if you enjoy this as much as I do! Enjoy your Saturday my fellow readers 💖💖

Facebook – MarkPT

Happy Reading X

Going back to my roots…Indian cooking โ˜บ

It’s Saturday nite, fancy an Indian? Then read on for my family’s fave… Chilli Paneer recipe! Nom nom ๐Ÿ˜œ

I am proud of my culture and heritage so obviously I lurrveee indian food! I have to admit though, I am not a massive fan of cooking and don’t have a lot of patience ๐Ÿ˜… But what I do love is experimenting with new ingredients and flavours.

Coming from a large family and being the eldest, I learnt to cook from a very early age. I can’t say I’m amazing! But my food sure is edible and tasty ๐Ÿ˜‰ (ask my hubby, honest).

In this post I will share with you one of my family’s favourite dish, Chilli Paneer! Every time we go out at an Indian restaurant, we always order a paneer dish, we love it!

Paneer? What is paneer I hear you say? (Paneer pronounced as Pa – neer). Well it’s a little like cheese really. Not a soft one but very similar in texture to a very firm tofu. This indian cheese is flavour less but as it cooks, it absorbs the spices, yes just like the tofu!

Paneer originates from Middle East and India. It’s main base is usually Buffalo milk but nowadays it can be made with Cows milk as well. Paneer can be quite pricey and was usually seen in dishes created for the Moghul empire or Royals and was reffered to as ‘golden nuggets’! But now it is widely available and can be quite affordableย (depending on how much you buy per kilo).

When I usually purchase paneer, I usually buy the pre packed and cubed one. It’s easier this way, as paneer can be quite hard to cut! And the pre packed cubed version already comes in a 500 grams and that is exactly what this recipe required ๐Ÿ˜‰ (I love short cuts! Haha)


(Just like this one!)

Now the recipe I am going to share with you was given to me by my very dear friend Sabina Salah (I love the fact that me and her have the same name! Highfive Sabinas lol) Aw man she makes some amazing food! (Check out her Facebook SABINA SALAH and Instagram subbly_bubbly) and when she throws a recipe it’s like gold dust! Honestly check it out!

Right enough of this blah blah and let’s crack on with the recipe!

500 Grams Cubed Paneer (see pic above!)
4 Tbsp Cornflour
10 Pieces of fresh green chillies
2 Tbsp Tomato Ketchup
1 Tbsp Chilli Sauce
2 Tbsp Soya Sauce
1 Green Pepper (chopped)
4 Onions (chopped)
1 Tbsp oil for cooking the onions in and Oil for deep frying
Salt to taste
Chopped coriander to garnish


1. Mix cubed Paneer with the cornflour in a bowl so that they are well coated.
2. Deep fry the Paneer in a large wok or a deep fryer. Until it is nice and golden in colour (check pic ๐Ÿ‘‡ )


3. In a separate non stick fry pan, add 1 Tbsp of oil and fry the onions till a nice brown (not burnt! Please ๐Ÿ˜…).


(Browned onions pic โ˜ ๐Ÿ˜‰ )

4. Next add the chopped chillies to the onions and the chopped peppers. Fry them for about 2-3 mins.
5. Add the fried Paneer to the onion, chillies and pepper. Also add in the tomato, chilli and soya sauce. Put your desired salt and then stir all for 3-4 mins.
6. At the end garnish with coriander! And drum roll please, Chilli Paneer is now ready to be served! Simples :mrgreen:


You can serve this dish with plain noodles, rice or any type of indian bread! In fact you can honestly eat it on it’s own and it is sooo yummy!

Now when I made it, I found that it was quite spicy for us! (I know, I am soo not a true Indian ๐Ÿ˜‚). So next time I will be adding only 5 chillies! ๐Ÿ™ˆ๐Ÿ™Š Depending on how spicy you like your curries, please adjustย  the amount of chillies you add ๐Ÿ˜‰

I also understand that some ingredients are known differently in some countries for example in India peppers are known as capsicums. So if you need any more deets please ask me or the lovely Sabina Salah (she doesn’t bite promise!)

Also I forgot to mention that, this recipe is fab for vegetarians! as there is no meat involved at all ๐Ÿ‘ (Don’t fret my lovely meat eaters will have one up for you soon ๐Ÿ˜„)

If you do try the recipe pls tag me! I would love that! and let me know how you get on. Do you have a fave Indian curry? And does anyone have a recipe they would like to share? (Doesn’t have to be Indian at all!) If yes pls do share them down below ๐Ÿ™‚

Happy Reading X