Recipe: Sweet potato, haddock and vegetable coconut curry (V)


(V) this coconut curry contains fish which you can omit for a full vegetarian dish

Photo credit: Unsplash

So in The Greenwich Mummy’s household, Daddy P recently decided to stop eating meat products, adopting a pescetarian diet. I, however, still enjoy my meat products on top of our new food diet. The popular new label for people like me is ‘flexitarian’ – someone who is semi-vegetarian and enjoys vegetarian meals but still consumes all animal, fish, egg and dairy products.

Being Vietnamese, I love my meat dishes but we also have a lot of healthy vegetarian dishes too which is a nice balance. Our little family have been on this pescetarian diet for about 4 months now and the transition has been really smooth. The kids don’t mind it and Daddy P has done really well considering he was the biggest meat-eater out of all of us. He hasn’t missed eating meat at all! I guess because we’re still eating fish, shellfish, egg and dairy products we’ve still got a wide variety of protein sources in our diet so it’s not too noticeable. Some may even say cutting out red meat is a healthy thing to do.

A curry is a great dish to enjoy any time of the year, similar to soups, but I especially love it in the winter and the summer. Winter because you can have a mean hearty curry to get you through the cold nights. Summer is a great time for curries because you can make it taste as light and as fresh as you like.

I originally wanted to make a haddock and butternut squash cashew curry but my local Sainsbury’s had run out of butternut squash so I bought some sweet potato instead and came up with this recipe. It tasted fantastic! I’m afraid my photos don’t do this dish any justice so you’ll have to just take my word for it. 🙂 It tastes like a cross between a Thai curry and a creamy fish dish. If you like your curry with heat, add in some chilli flakes but I preferred mine mild so made it without any spices.

Bon Appetit!
add onions to the oil and fry
FullSizeRender 2
add in the sweet potatoes
FullSizeRender 1
now time to add the carrots!
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add in the seasoning and stock then simmer!
add in the fish, remaining veg and coconut milk

Haddock, sweet potato and vegetable coconut curry recipe


  • 2-3 haddock fillets (leave this out to make it a vegetarian/vegan dish)
  • 3-4 whole carrots, sliced
  • a handful of green beans (frozen or fresh)
  • 2 medium sweet potatoes, peeled and diced
  • 1/2 onion, sliced or diced
  • 1 vegetable stock cube
  • 2 tsp mild curry powder
  • 1 tsp garam masala
  • 1tsp cumin
  • 1-2 tbsp sunflower oil for frying
  • 100ml water
  • 200ml coconut milk
  • salt and pepper to taste


  1. On a medium heat, add the oil to the pan and fry onions until soft then add the sweet potatoes and fry for a further 7mins until soft but firm inside.
  2. Add the dry seasoning (curry powder, garam masala, cumin, salt and pepper) then add the veggie stock cube to 100ml water and pour into the pan. Let everything simmer for about 15mins.
  3. Add in the fish, veg and coconut milk and simmer for a further 7-10mins or until the fish is cooked and falling apart (flaky looking).
  4. All done! Serve with jasmine rice and enjoy. x


The Greenwich Mummy - Food recipe

Recipe: Apple & Banana bread bake by Melissa Hemsley (V)

The Greenwich Mummy Blog | Recipe: Apple and Banana bread bake loaf

I went along to my local IKEA Greenwich store last week for a foodie workshop event called “Waste Not, Want Not”. It was hosted by the lovely Melissa Hemsley (from Hemsley + Hemsley) and was about making the most with food and learning throw nothing away.



We were ushered into the sleek kitchen showroom by Maria from IKEA Greenwich who ticked us off the registration list as we entered. Melissa poured us all a glass of water, sparkling lemon or lingonberry mixed cordial which looked lovely but I stuck with the lemon which was refreshing. We were then told that we were going to receive Melissa’s latest cookbook, Eat Happy as a gift which was a wonderful surprise! She also happily signed it for each and every one of us. 🙂

The event night

Melissa then introduced herself to us and talked about her love for cooking and how she lives by the “waste not, want not” motto which was the take-home message of this workshop. Growing up with strong Filipino traditions and culture, she explained to us that her mother made sure she never wasted food. I think it must be an Asian thing as I always remember my parents saying the same thing to me when I was young and as a result, I too rarely waste food. I always had to finish my bowl of food and was never allowed to throw it away… or else there’d be trouble!

The workshop was supposed to include a live cooking demo but because of some technical issues with the cooker it didn’t happen so instead we got lots of tips and advice from Melissa on how to build a ‘waste not want not food bowl’ from unwanted bits and bobs sitting in the fridge (there’s also a recipe for this in the Eat Happy cookbook).

Food glorious food

She constructed a simple, beautifully presented bowl filled with chickpeas, boiled eggs, radishes, green beans, a leafy salad and feta cheese – all topped off with a light dressing. I love healthy food bowls but never really knew how to construct it properly so seeing it done was very helpful.

We all chatted about food and how some foods can have so many ways of cooking it or eating it. For example when eating an orange, instead of throwing the rind away, zest it and use the shavings to infuse sugar or add it to another dish. Alternatively you can even save the rind and use it as potpourri.

Melissa’s apple and banana bread bake


Banana and apple bread bake

During our chat, Melissa pointed out the delicious cake that caught everyone’s attention; the banana and apple bread bake! She posted up the recipe on her instagram page @melissa.hemsley the following day and I was keen to give it a try. It smelled so so divine at the workshop, I knew I had to get back to baking.

See Melissa’s Banana & Apple bread bake recipe post here

The banana bread bake came out so soft and fluffy. I don’t know if that’s how soft it’s supposed to be but I love it like that. Occasionally a heavy stodgy banana bread hits the spot but this evening a lighter version was perfect. I decided to make mine a little different and changed the recipe slightly – simply because I didn’t have all the ingredients at home so just made it up as I went along which turned out great!

The Greenwich Mummy Blog | Cake Recipes
Tada! Here’s my delicious apple and banana bread loaf – super moist and tasty!
The Greenwich Mummy Blog | Recipe: Apple and Banana bread bake loaf
So happy how my bread loaf turned out!

Here’s my adapted version of Melissa’s banana and apple bread bake. To make this yummy dish vegan-friendly, simply swap out the eggs for a chia or flax seed mix, or another egg substitute. To make it gluten-free Melissa suggested quinoa or buckwheat flakes. If you’re allergic to nuts, use only coconut flour if you’re okay with coconuts otherwise you can try it with another flour – perhaps polenta or millet.


  • 3 ripe medium-sized bananas
  • 1 apple; 3/4 grated for the bake and 1/4 sliced for decoration
  • 50g ground almonds
  • 25g coconut flour
  • 100g rolled oats
  • 4 medium eggs (for a vegan alternative, swap for chia seeds or egg substitute)
  • 150g coconut oil
  • 1tsp baking powder
  • 1tsp allspice seasoning
  • 1tbs brown sugar


(bake using the same instructions as the original recipe)

  • Preheat oven to 180C/350F or gas mark 4
  • Add all ingredients (apart from the bananas and apple) together in a blender and blitz until smooth
  • Add in banana and apple and blitz further to your desired consistency (with or without lumps)
  • Pour into a lined loaf tin and add the decoration apple slices
  • Bake on the middle shelf for 50mins
  • Do the knife test to ensure the bread bake has thoroughly cooked inside then leave on rack to cool

There’s so many different ways to recreate this banana bread and that’s the real beauty of it. I’m thinking of adding in chocolate chips or orange rind next time too to spice it up a little bit more! 🙂

Bon Appetit, x

IKEA Greenwich X Melissa Hemsley | The Greenwich Mummy Blog
A cheeky photo with the lovely Melissa Hemsley!
The Greenwich Mummy Blog | Recipe: Apple and Banana bread bake loaf
We were all treated with a signed copy of Melissa’s new cookbook at the Ikea Greenwich workshop


#FoodieFridays | Organix’s Gruffalo-themed muffin tin meal recipe

Toddler snack brand, Organix have teamed up with Chessington World of Adventures Resorts to offer little explorers (and adults too!) a chance to go free. You can find the vouchers on the packaging of Organix snack packs, I found mine on the Organix Goodies bars. Each voucher entitles one adult or one child free entry to the park and the Gruffalo ride with one full paying adult on the day. The voucher can’t be used in conjunction with any other offer and full T&Cs can be found online at

The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
Help! It’s a gruffalo! / Source:

We’re planning to use our voucher this Halloween half term as Chessington has some spooky special events on this October. I’ll write up a post shortly on our trip to Chessington if we end up going. 🙂

To celebrate their new partnership, Organix have come up with this little healthy recipe, a Gruffalo themed muffin tin meal so little ones can recreate the story with their food…

Gruffalo-themed muffin tin meal

Gruffalo Themed Muffin Tin Meal Recipe


  • Homemade potato wedges (Terrible Tusks)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“He has terrible tusks…”
  • Cooked peas (Poisonous Warts)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“…and a poisonous wart at the end of his nose”
  • Lightly steamed sliced carrot rounds (Orange Eyes)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“His eyes are orange. His tongue is black…”
  • Organix Goodies Cheese & Chive Breadsticks (Knobbly Knees)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“He has knobbly knees and turned out toes…”
  • Sliced Organix Goodies Apple & Date Fruit Bar (Terrible Teeth)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“… and terrible teeth in his terrible jaws”
  • Sliced roast chicken breast (Roasted Fox)
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
“… and his favourite food is roasted fox”
  • Or for a vegetarian option, replace the chicken breast with 18g sliced cheddar cheese, cut into triangles (Terrible Claws)
Greenwich Mummy Blogger | Organix Gruffalo Themed Muffin Tin Meal Recipe
“He has terrible tusks and terrible claws…”

How to Make:

  1. Prepare your ingredients; make the potato wedges using the recipe below, cook the peas, lightly steam the carrot, chop the fruit bar into 5 pieces, slice the chicken breast or cheddar cheese if using.
  2. Place small portions of each ingredient into silicone or paper cupcake cases.
  3. Pop them on a platter, plate or into a 6 hole muffin tin to serve.
The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
Gruffalo Themed muffin tin meal

Simple Potato Wedges Recipe 


  • 250g new potatoes
  • 1 tsp olive oil
  • Salt and pepper to season (optional)


  1. Preheat the oven to 200°C (Gas mark 6/390°F).
  2. Scrub the potatoes in cold water then pat dry. Slice each potato into 4 or 6 wedges, (depending on potato size).
  3. Place in a roasting tin and drizzle over the olive oil. Season with a little salt and pepper if using.
  4. Shake the tin until the potatoes are coated in the oil.
  5. Put the tin in the oven to cook for 20-25 minutes, taking out and shaking every 10 minutes to help the potatoes cook evenly.
  6. Take out when slightly golden and enjoy!!

potato wedges - terrible tusks - updated text

NB. This is collaborative post. The above recipes were provided for me by Organix to raise awareness for their latest campaign with Chessington World of Adventures Resorts. The photos have been provided for me by the PR team and other images have been credited respectively.

The Greenwich Mummy Blog | Organix Gruffalo Themed Muffin Tin Meal Recipe
The Gruffalo / Source: Waterstones

Two simple & healthy recipes for you to enjoy this Pancake Day!

The Greenwich Mummy Blog | Pancake Day 2017
(left) Oat pancakes with yoghurt and berries, (right) Chocolate protein pancakes with mint ice cream and chocolate drizzle

It’s Shrove Tuesday today aka Pancake Day and what better way to enjoy this day than bake up a fresh batch of pancakes to enjoy with the family… or all by yourself. 🙂

I’ve got TWO amazingly simple recipes for you today; the first one is a chocolate protein pancake one that I’ve dressed with a low-calorie mint choc ice cream and dark chocolate drizzle, and the second is a simple oat pancake with coconut yoghurt and berries. Yum!!

Both of the pancakes came out super fluffy. I added baking powder but I am sure they would still be quite fluffy without it. Out of the two, I think the chocolate protein pancake was the best – I have a sweet tooth so to be able to enjoy something sweet but in a healthy way is a wonderful win-win situation haha!  Continue reading “Two simple & healthy recipes for you to enjoy this Pancake Day!”

Recipe: Low-carb Prawn Pad Thai Salad

The Greenwich Mummy Blog - Prawn Pad Thai Salad Recipe

Since I started my fitness journey last August 2016 I’ve been eating much healthier than before. I’ve cut out a lot of the processed foods I used to eat before and try to consciously opt for complex carbohydrates over simple carbs. The reason for this is because of my high-risk for developing Type II Diabetes later in life. Diabetes runs in my family, both on my maternal and paternal side then to top it off I had Gestational Diabetes in both pregnancies.

So yeah… really high risk.

I am human and sometimes I do slip up and have chocolates, cakes and biscuits but try to have a really small portion. After all, eating a healthy diet doesn’t mean eliminating treats 100% out of your diet. Healthy eating is about balance, sustainability and having a positive association with food. Basically if you eat a large slice of pizza (or the whole pizza), don’t put yourself on a massive guilt trip for it and ‘punish yourself’ by eating less the next day or putting your body through hours of cardio trying to ‘burn off’ the added calories. Instead acknowledge that you’ve been able to enjoy yourself that day with that meal and eat a little better the week ahead to balance it out. Remember, one pizza won’t make you fat nor will one salad make you healthy.

I’m currently increasing my calorie intake to build up my muscle size and strength. As my weight loss stalled in December (plateaued at 51.8kg despite me increasing workouts and cutting a few more calories) I decided to reverse diet (where your aim is to gradually add back the cals in an attempt to kickstart your metabolism) which is going well. I’ll be writing up a progress post soon and will be going in more detail about this on there. Look out for it! Continue reading “Recipe: Low-carb Prawn Pad Thai Salad”

Macmillan World’s Biggest Coffee Morning: Vegan Coconut Matcha Tart Recipe

The Greenwich Mummy Blog | Macmillan World's Biggest Coffee Morning

It’s now under two weeks away until the Macmillan Big Coffee Morning! I love baking but since changing my diet and adopting a healthier lifestyle I have pretty much given up on scoffing cakes and pastries. Don’t get me wrong I will still indulge every now and then but it would be a very small treat as I am cutting down on sugars and carbs. This is because I have had gestational diabetes in both pregnancies meaning that my chances of getting Type II diabetes later on is very high.

Last week I was invited to attend an exclusive baking masterclass held by the Macmillan Cancer Support. I was so excited to attend but unfortunately, when it came to the actual day of the masterclass my childcare fell through and I wasn’t able to find anyone else at the last minute and had to forfeit my attendance. Continue reading “Macmillan World’s Biggest Coffee Morning: Vegan Coconut Matcha Tart Recipe”

Recipe: Curly Kale and Sweet Potato Hash (V)

Photo Credit: Crumb and Colour

So I have had to change my diet completely due to my gestational diabetes. Luckily this time round I am not on any medication but I’ve been giving the diabetes blood sugar testing kit so no cheating! I have to abide by my new diet rules and portion control to prevent baby from becoming too big.

I had a group meeting with the diabetic nurse and dietician last Wednesday and we went over the foods we can and can’t eat. To top it off, I’ve only gained 0.5kg since the start of the pregnancy so it means somewhere along the way I lost a lot of my weight and gained it as baby weight. It’s quite sad because the dietician has now said I need to start putting some more weight on.

It’s almost like a catch 22 as I am scared to gain the weight as I don’t want baby to be too big but because of the little weight gain, I have no choice but to do so.

So I’ve been checking out the GI index of foods and seeing what my best options are. I created this little recipe a while back when I was trying to experiment with curly kale. It’s so simple, super healthy and nutritious, suitable for vegetarians/vegans and has a low GI index – basically a winning recipe! I even made up the name for it… Curly Kale and Sweet Potato Hash 🙂

So without further ado, here is my recipe:

Recipe: Curly kale and sweet potato hash | The Greenwich Mummy

Curly Kale and Sweet Potato Hash Recipe

Time: prep – 5mins, cooking – 30mins
Servings: 2-4 people


  • A bag of curly kale (washed)
  • 2 sweet potatoes (unpeeled)
  • 2tbs Dark soy sauce
  • 1 tbs of cooking oil


  1. Fill the saucepan with water and boil the sweet potatoes with their skin left on. Boil until softened which took me about 20 mins on a high heat.
  2. Drain the water and place the sweet potatoes to one side to cool down. Once they’ve cooled, peel the skin and throw away then dice them.
  3. Add a little bit of oil (1tbs) to the dry pan and turn the heat to medium/high. Add in the curly kale and stir frequently.
  4. Fry the curly kale for about 3 mins and add in the soy sauce. Adjust to your taste but I usually give it a generous drizzle. Use a light, low-salt soy sauce if you are concerned about the salt content but as we are not adding any extra salt, I like to use dark soy sauce.
  5. When the curly kale has decreased in volume from the cooking, add in the diced sweet potatoes.
  6. Add a splash of water to help create some steam which will also help to cook the kale nicely and cook for another 2-3 mins.
  7. All finished!

Take off the heat and leave to cool. Eat it on its own or serve with rice or cous cous. I like to just eat it by itself to help cut out the carbs and it’s so filling, I don’t mind it without any meat or poultry but if you did want to eat it, I think grilled chicken would go nicely. Enjoy!

Recipe: Vegan Hot Chocolate

Vegan Hot Chocolate Recipe: The Greenwich Mummy

I love hot chocolate and have been looking for a way to make it a bit less fatty and healthier so I came up with this recipe. It’s still a work-in-progress so I will return to make some tweaks to it every now and then so it can become my very own signature vegan hot chocolate.

There’s a lot of recipes for this drink online and you can take a look at a few of them here however I wanted to keep mine really simple with only a few ingredients to use. The majority of the ingredients you might already have in your kitcken or pantry. 🙂 I have substituted any sugars for a medjool date which is very sweet itself hence why I’ve only decided to use one in my recipe. Feel free to try out the recipe and chop & change it according to your taste buds. To make this hot choc taste more like caramel-like or have more ‘bulk’ like normal hot chocolates you can add a banana to the mix.

banana + medjool date = caramel –> this is no lie!

I have also added a wonderful ingredient in the drink which is maca powder. There’s plenty of health benefits for it which you can check out online too.

Mummy's Recipe: Vegan Hot Choc
Not a great photo but it tasted AMAZING! 🙂

Vegan Hot Chocolate Recipe

Time: 5-10 mins approx.
Serving: 1-2


1 tsp cacao powder
1/2 tsp maca powder
200 ml non-dairy milk of your choice (unsweetened)
1 vanilla pod
1 medjool date (leave at room temp to soften)
10-15ml water


  1. On a low setting, heat the milk up in a saucepan and add vanilla pod to infuse that lovely sweetness into the milk. To make it more festive, you can add a little touch of mixed-spice seasoning in there too. (I tried this and it was amaze-balls!)
  2. When you start to see the milk just starting to bubble on the side, take it off the heat and leave it to one side. Leave the vanilla pod in there to soak for now.
  3. In a blender or food processor, add the medjool date, cacao powder, maca powder and water and blend until the date has disappeared completely.
  4. Pour the mix into a glass or mug and add in the vanilla-infused milk.
  5. Enjoy!

NB You can also substitute the vanilla pod for good-quality vanilla extract. One teaspoon would be enough and just add to the milk.

Here is a wonderful video I found on Youtube by Fablunch making her version of a vegan hot chocolate with vegan whipped cream! 🙂

Recipe: Chilli Kidney Beans With Green Peppers & Onions

The Greenwich Mummy's Recipes

Sometimes a meat-free dish is well needed. I randomly bought a tin of kidney beans in chilli sauce by accident when I was trying to make a Congolese bean stew and had picked this up instead of kidney beans in water so needed to make something with it.

I don’t really cook with kidney beans and as it already came with a sauce I was very confused on what to do with it. Then I had a “light bulb moment” and realised I can make something. All I had in the fridge was vegetables so I took a green pepper and an onion and made this lovely vegetarian dish which tasted great – we served it with rice. The whole family loved it!

Chilli Beans Recipe

Time: 25 mins
Serving: 1-4 people


  • Tin of kidney beans in chilli sauce
    1 onion – chopped
    1 green pepper
    Vegetable or sunflower oil

For the seasoning:

  • A pinch of salt
    1-2 pinches of black pepper
    1tsp soy sauce or Maggi sauce (liquid seasoning)


  1. Put your saucepan or wok on a medium/high heat and add your oil.
  2. Add the onions and fry until nearly golden then add in the green peppers.
  3. Keep on the same heat until the peppers have softened which should take about 5-7 mins. Add a splash of water and cover to let the steam from the water evaporate soften the peppers.
  4. Add the salt, pepper and soy sauce/maggi sauce then add your tin of chilli kidney beans and turn the heat to low/medium to simmer for about 10 mins.
  5. By now, the flavours from the seasonings, onion and pepper should’ve mixed beautifully with the beans. Remove from the heat and leave to cool down slightly.
  6. Serve with rice or crusty bread or even eat them without any accompaniment. Enjoy! 🙂

Manny | The Greenwich Mummy Signature

Recipe: Coconut And Mango With Chia Seed Pudding

If you don’t know what Chia Seeds, make sure you Google it and have a look. This superfood is amazing and has been the talk-of-the-town for so long now, there’s hundreds of dessert recipes out there for you to choose from. My favourite use for chia seeds is to make a dessert using coconut and mango with chia seeds. Here are two recipes that I came across a while ago which I think are the best ones I have seen so far.

I have my own version of this dessert however it’s much more simpler and really raw. I will include my own concoction at the end of this post in case you wanted to try my version. 🙂

1. Tales of a Kitchen – Coconut chia pudding with mango and mint

The Greenwich Mummy | Coconut and Mango Chia Seed Pudding
Photo Credit: Tales of a Kitchen

Tales of a Kitchen is food blog owned by Chris. She posts wonderful and super tasty raw recipes on everything from appetizers to desserts and smoothies. This delicious coconut chia pudding with mango and mint is healthy and refreshing. The added sprigs of mint and lime juice gives another dimension to the flavour of the dessert. In this recipe the coconut milk has been made from scratch so the consistency may be heavier than drinking coconut milk that you get from the local supermarkets. If you don’t fancy the topped seeds, lime juice or mint, simply omit it from the recipe – it’ll still taste good either way. 🙂

2. Snixy Kitchen – Tropical coconut mango chia pudding

The Greenwich Mummy | Coconut and Mango Chia Seed Pudding
Photo Credit: Snixy Kitchen

Snixy Kitchen is a owned by food blogger Sarah. You can find other fabulous recipes on her blog including many gluten-free recipes, meat and vegetarian recipes for appertizers through to snack and desserts. You can even find wedding-inspired recipes too! Sarah uses mango puree for her version of this lovely dessert and has presented it in a tall glass with a layered effect. Very unique.

Both recipes are incredibly tasty and easy to make. As this dessert doesn’t require any heating or cooking, it’s really easy to do. If you want an even simpler version, here’s my little concoction.

Serves 2


  • 100ml drinking coconut milk
  • 2 tbs desiccated coconut
  • 2-3 tbs chia seeds
  • 1 tsp good-quality vanilla extract
  • 1 ripened mango, peeled and diced (remove large seed)
  • 1 tbs honey, agave syrup or coconut nectar


  • 1 tbs desiccated/shredded coconut


Mango Purée:

  1. Add the diced mango and honey/agave/coconut nectar in a blender or food processor until you have a puree consistency.
  2. Pour into a bowl, cover and refrigerate as you won’t need the purée until the chia seeds have set.

Coconut Milk:

  1. Add the desiccated coconut, chia seeds, and vanilla extract to the coconut milk and stir briskly to mix everything together.
  2. Pour the coconut milk into glasses or mason jars and refrigerate as the chia seeds will need to expand and set.  Leave in the fridge overnight; if you’re in a rush, 3-4 hrs will also work.
  3. When it has set, simply spoon on top the mango purée.
  4. To top it off, sprinkle on the desiccated or shredded coconut and serve.
  5. Enjoy!

Manny | The Greenwich Mummy Signature

Recipe: Lemon Creme Dessert

The Greenwich Mummy | Lemon Creme Dessert
Photo Credit: Bon Appetit

This week I have been indulging myself in baking delicious desserts. With daddy’s birthday on Tuesday, I decided to bake him some delicious lemon cupcakes and his favourite lemon creme dessert. I followed the same cupcake recipe that you can find here but added in lemon zest and lemon juice into the mix.

The lemon creme dessert is like a very sweet but citrus clotted cream. It’s deliciously yummy but very sweet so if you are watching the calories, it’s best to avoid this one.

Here’s a photo of the lemon creme I made. It doesn’t look as appealing as the top photo from Bon Appetit but I can promise you that the Lemon Creme is deliciously wonderful. 🙂

The Greenwich Mummy | Lemon Creme Dessert

Lemon Creme Dessert Recipe

This dessert is very quick and easy to make and follows a similar method to making custard.

Time: prep – 5 mins, cooking – 15 mins, chilling – up to 4 hrs
Serving: 2-3 people


  • 400ml double cream
  • 125g caster sugar
  • x2 lemons (squeezed)
  • lemon zest (from the lemons you have squeezed)


  1. Add the double cream and caster sugar to a saucepan, preferably a heavy-based pan to prevent the cream boiling too fast or burning, and stir continuously on a medium/high heat.
  2. When the cream looks like it’s almost about to start bubbling, take off the heat or reduce to a very low simmer.
  3. While stirring, add in the lemon zest then the lemon juice. You will see the cream starts to turn into a thicker consistency.
  4. Stir a bit more and leave to cool for about 5 mins before spooning or pouring it into the ramekins, glasses, or containers that you wish to use.
  5. Place in the fridge to cool for 2-4 hours then enjoy it alone, with some langue de chat biscuits, or serve with a berry compote – it’s completely up to you!


Manny | The Greenwich Mummy Signature

Recipe: Vanilla & Caramel Cupcakes

The Greenwich Mummy | Vanilla & Caramel Cupcake Recipe

Last week I have been baking non-stop. I’ve calmed down this week as I’ve realised I have been eating too many of them and need to give my body a bit of a rest from the sugar 🙂

I’ve created a few cupcake flavours that I love and will share them soon but this one is a big favourite in the house at the moment; vanilla and caramel cupcaked with whipped cream topping and caramel drizzle.

This recipe is very easy to make, takes about 10-15mins to prep, 20-30mins to cook and 5mins to cool. The following measurements will give you about 12 average sized cupcakes. You’ll get more if it’s fairy cupcakes.

Vanilla & Caramel Cupcake Recipe


100g self-raising flour (sieved)
100g caster sugar
100g unsalted butter
1tsp baking powder
2 eggs, lightly beaten
1tsp vanilla extract
1-2tbs milk

For Topping:

300ml double cream
2tsp of caster sugar

  1. Preheat oven to 170′ Degree Celsius / Gas Mark 4 or 5.
  2. Mix together the butter and sugar in a bowl. It is easiest to let the butter soften at room temperature first.
  3. Add little by little the beaten eggs until the batter becomes almost liquid-like. Then add in the vanilla extract and mix.
  4. Fold the sieved flour and baking powder into the batter mix. Don’t over mix to ensure the mix stays fluffy.
  5. Add in the milk little by little until the mixture has a gloopy texture then add in the items you need for the flavour i.e. matcha, chocolate, etc.
  6. Use one scoop per cupcake case. The mix should fill up about half of the case. If not then add more until it fills half of the case.
  7. Bake in oven for about 15-20mins or until cupcakes have risen and are slightly golden.
  8. Take out of oven and set to one side or on a cooling rack to cool down.
For the whipped cream topping:
  1. Add the sugar and double cream into a bowl and use an electric whisk to mix ingredients.
  2. Whisk until your desired consistency – usually when the cream peaks is best for piping or when it stiffens for scooping and spreading.

Notes: If you would like to make your cupcakes all goo-ey inside, you can add the caramel to the inside of the cupcake. Take a look at the images below on how to do it. You’ll need the larger end of a chopstick or end of a pen.

The Greenwich Mummy | Vanilla Caramel Cupcake Recipe

If you gave this recipe a try, let me know how it went by leaving me a comment below 🙂

Manny | The Greenwich Mummy Signature

My Favourite Coffee Alternative: Matcha Latte (Recipe Included!)

The Greenwich Mummy | Matcha Latte Recipe
Photo Credit: Google

Matcha Latte is my new favourite alternative to coffee. I’ve never even heard about matcha until a work colleague told me about it and its excellent health properties. In a bid to improve my health and well-being I decided to give matcha latte a try and I have never looked back since! This brightly green drink is super high in antioxidants and gives you a natural energy boost.

So What is Matcha?

Well, matcha is the term used to describe the ultra-fine grinding process of the whole tea leaf. As the whole leaf is ground to a really fine powder, this is what gives matcha its vibrant colour and potency. Unlike standard green tea leaves or bags (which are only infused in water), the leaves aren’t consumed hence why it is no match for the matcha. 🙂 By consuming the whole leaves, it is 10% more powerful in goodness than your standard green tea infused bags or loose leaves.

Matcha Health Benefits

Here are just some of the health benefits associated with matcha green tea:

  • Is packed full with antioxidants including the powerful EGCg which help fight cancer cells
  • Boosts metabolism and burns calories faster
  • Detoxifies the body effectively and naturally
  • Calms and relaxes but can also enhance mood and aid concentration
  • Lowers cholesterol and blood sugar
  • Does not raise insulin levels

Click here for more health benefits

So ever since my former-work friend told me about matcha I couldn’t stop telling my other colleagues about it and promoting its excellent health benefits and properties. A lot of us in the office suffer from stomach problems which we blame our coffees for and I just thought this was the perfect drink to help cut down on coffee.

I get my soya matcha fix from the nearby EAT store. I also have matcha green tea at home to enjoy! Soya tastes the best with matcha but I’ve also tried it with rice milk, almond milk and coconut milk which all tastes lovely with it. If you want to make your own matcha latte at home, follow the steps below.

Matcha Latte Recipe

Here is my very own matcha latte recipe.

You will need:

  • 1tsp high quality matcha green tea powder (can be expensive but worth it as the cheaper ones taste horrible)
  • 150-200ml your choice of dairy-free milk
  • 1tsp or 1 shot of coconut nectar, or agave syrup, or vanilla syrup to sweeten (optional)
  • A few ice cubes if you want to make an iced latte
  • a milk frother (optional)


  1. Put your powder into your mug/glass/cup and pour in a little bit of boiled water to create a green paste. Get rid of lumps with a small whisk or squish it with the back of the spoon.
  2. Heat up your dairy-free milk in a saucepan or cheat like me and put it in yhe microwave for 50secs on 800w. Skip this step if you are having it cold.
  3. Add your syrup (if you are having any) and dairy-free milk to the mug. Gently blitz using the milk frother or whisk with a fork to get some froth and add ice if you are having it cold… Et voila!
  4. There you have it; delicious matcha latte.