Lili Forberg Photography

Another day another salad! Caprese Pasta salad with chicken for the win!

Such a good way to upgrade your noodles! Quick Noodles on the go! Microwave for 3 mins and done ✅

I’m SO excited to announce that I will be continuing my brand ambassador role with 🥹✨which is handy cos I use their stuff all the time anyway! And it goes without saying that they have you covered for all your Easter baking bits 🐣🐰 I made these insane little individual cheesecakes using Dr. Oetker Easter Sprinkles (sooooo cute!!!) and Dr. Oetker bunny and egg decorations. I’m OBSESSED you NEED to try these
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Dr. Oetker mini cheesecake
Makes 7

Ingredients
For the base
•175g chocolate digestive biscuits
•75g unsalted butter melted

For the cheesecake
•300g full fat cream cheese
•100g icing sugar
•1 tsp vanilla extract
•100ml double cream

For the ganache
•100g white chocolate
•60ml double cream

For the topping
Dr. Oetker Easter Party Sprinkles
Dr. Oetker Easter Chocolate Decorations

Method
•crush your chocolate digestives
•melt the butter and add to the biscuits and mix
•whip your cream and set aside
•whisk the cream cheese, icing sugar and vanilla until smooth
•gently fold in the whipped cream
•line a baking tin with muffin cases
•spoon the biscuit crumb into the muffin cases and press down
•scoop your cheese mixture on top and flatten it down
•place the muffin tray into the freezer for around 1/2 hour or until firm to the touch so that you can take them out of the cases
•heat the cream in the microwave and pour over the chocolate to melt
•top your muffins with the ganache
•decorate your cheesecakes with Dr. Oetker Easter sprinkles and chocolate decorations
•leave to set in the fridge. Store in the fridge.

Leon requested a vegetarian dinner tonight so that’s what he got. I also sometimes throw in fresh spinach at the end and it’s AMAZING! I never measure anything you can really put in however much of everything that you like
Ingredients:
Onion
Garlic
Olive oil
Tomato purée
One punnet of fresh vine tomatoes
White wine
Fresh basil
Parmesan
Black pepper & salt
Splash of cream
Method:
-Fry onions and garlic on some olive oil on medium low heat until glassy.
-add tomato purée and gently fry for a few mins until mixed
-add a splash of white wine
-add tomatoes and fry for a few minutes until soft
-add basil, pasta water, Parmesan & cream
-blend in a smoothie blender
-return to the pan and add your cooked pasta
-serve with more Parmesan, black pepper & fresh basil

Do you like surprises, want to reduce food waste and save money? Well you need the .ie app. I paid under €5 each for a Surprise Bag from and and I could not believe all the amazing produce I received. It’s surplus groceries for 1/3 of the price so it’s a win for the retailer, customer and planet. I was challenged to make something for Pancake Tuesday from my Surprise Bag so I made baked pancakes and here’s the recipe. AD

2 cups (250g) plain flour
3 tbsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup (240g) milk
1.5 cup (350g) yogurt
3 eggs
3 tbsp (50g) melted butter
1 tsp vanilla extract
Top with your favourite toppings like strawberries, blueberries, chocolate chips etc

-Whisk ingredients together and pour on a large lined baking tray. Bake on 190° for approx 20 mins.
-drizzle with maple syrup

The fluffiest American buttermilk Pancakes 🥞 these are the best ever! Save them for Tuesday!
210g (1½ cups) plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tbsp icing sugar
¼ tsp salt
360ml (1½ cups) buttermilk
1 egg
1 tsp vanilla extract
butter, for frying

This is the perfect crepe recipe to get your kids involved! Trying to flip them was almost the best part (other than eating them!!)

makes 10 crepes
Ingredients
1 cup (120g) flour
2 large eggs
1 tsp vanilla
1 tbsp icing sugar
Pinch of salt
1 1/2 cups (350ml) milk
butter for frying

-Mix ingredients together with a whisk
-heat pan to medium high heat
-use kitchen paper to rub a little butter on your pan
-coat bottom of pan with mixture and rotate the pan to make sure the mix reaches the edges
-when it’s no longer sticking to the pan flip over. They only need a few mins on each side

Charcuterie Wreath all day every day 🌲 🎅🏻

LUNCHBOX FLAPJACKS 🤌🏻 I’ll never stop trying to make flapjack variations which are more suited for lunchbox - lower sugar, lower fat and nut free! It’s hard because they need the sugar and butter for that amazing flapjack consistency.. but here is a version I made today and my son and hubby both say it’s DELISH so hopefully you guys and your kids like it! If you try it let me know ❤️
Ingredients
100g butter
1/3 cup (80 ml) honey
1 tbsp brown sugar
1/4 cup (60 ml) milk
1 tsp vanilla extract
200g oats
1 grated apple
1 tsp cinnamon
1 tbsp mixed seeds
1 tbsp chia seeds
1/2 cup raisins

-Mix butter, honey and sugar in a pot in a medium heat until melted
-add rest of the ingredients and mix
-pour mixture into a lined baking tin and press tightly
-bake on 170° for 25 mins

Garlic chilli chicken this NEEDS to be your midweek fakeaway!! So so good! We had it tonight and it’s sooo good! You can use red peppers instead of chilli 🌶️
Marinate (for 10 mins) 400g of sliced chicken in
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp white wine
1 tbsp corn flour
- fry in some oil until chicken is nearly cooked and add
-scallions
Add
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
And mix in the chillies and fry for a few mins
Serve with rice or noodles

Here’s a little hack for making incredible mini quiches in no time. These are amazing hot or cold and you can put whatever you fancy into them. I made them with Super Milk which has added vitamin D (the sunshine vitamin) which is important for healthy bones and teeth. It’s also a great source of calcium, and folic acid!



Ingredients
2 buttered wraps
5 eggs
150ml Avonmore Low Fat Super milk
3 tbsp cream
Handful grated Cheddar
Handful spinach (chopped)
1/2 pepper (chopped small)
1 slice of ham (chopped small)

Method
-Butter 2 wraps and cut into circles using a glass (you should get 5 circles per wrap)
-Place into a greased muffin tin
-Oven bake on 180° for 10 mins.
-In a bowl whisk the eggs and add the rest of the ingredients.
-Pour into the wraps
-Spoon the remainder of ingredients from the jug
-sprinkle some grated cheese on top
-bake on 180° for 20 mins.

This is the BEST hack for making chicken pie!! Use .soup Cream of Chicken Condensed Soup as the base and you’ll have the pie in the oven in no time. You can also use left over chicken if you have it. This pie will disappear as soon as it hits the table. It’s a brilliant, absolutely no fuss budget friendly family meal, and you won’t believe how easy and quick it is to make. ad

Ingredients
K**b butter
1/4 sliced leek
200g diced chicken breast
Handful sweetcorn
Handful peas
1 diced carrot
1 can of Erin cream of chicken Soup
1 can 1/2 water 1/2 milk
Salt and pepper to season
1 ready rolled puff pastry

Method

-Soften the leaks in the butter
-Add the diced chicken
-fry for 5 minutes
-add the veg
-add the Erin cream of chicken soup
-add the water and milk
-season
-cover and cook for 20 minutes
-transfer into an oven dish
-cover with puff pastry
-cut a little diamond into the pastry to let the steam escape
-decorate the pie with the pastry off cuts if you want to
-egg wash the puff pastry
-bake at 180° for around 20 mins until golden brown
-watch it disappear before your eyes

Nutella Croissants 🥐 🤤 I’ve been doing puff pastry baking with Leon since he was tiny as it’s such an easy fun activity to do when they’re small. It’s super quick, doesn’t matter if it gets messy and always works out and tastes delicious no matter what you do!
Ingredients
One sheet of puff pastry
Nutella
Method
Spread nutella on half of the sheet and fold over
Cut into triangles lengthways and roll each into a croissant shape
Brush with egg wash
Bake on 180° for approx 20 mins

HALLOWEEN 👻 lunchbox for my son 🎃 who’s making a Halloween lunchbox this year?

The cutest chocolate chip monster cookies with 👀 👀 So many of the Halloween bakes out there are so complicated but this one is SO SO easy and not too messy making it ideal to do with kids! Dr. Oetker have the perfect tools to make Halloween baking hassle free and fun! they can do their own thing and use different colours and customise it whichever way they like! So fun! Brand Ambassador
For the cookies 🤤
120g unsalted butter, at room temperature
100g (½ cup) brown sugar
70g (⅓ cup) granulated white sugar
1 egg
1 tsp vanilla extract
300g (1¾ cups) self-raising flour
100g jumbo chocolate chips
100g white chocolate chunks
100g milk chocolate chips
Method
* Preheat the oven to 180° fan
* Line a baking tray with baking paper,
* ��Mix the butter and sugars with an electric mixer (or by hand If you don’t have one) until pale and fluffy.
* ��Add the egg and vanilla. Mix thoroughly,
* ��Add the flour and salt. Mix till well combined.
* ��mix in the chocolate chips and chunks
* ��Make into balls using an ice cream scoop and place on the lined baking tray.
* These don’t spread that much so you could easily put 6 at the same time
* ��Bake for about 12 minutes
* Cut out white and black circles out of roll out fondant icing
* ��Decorate while still warm!

Rocky road is always a hit, and even more so with all your favourite Halloween treats on top 🕷️👻👁️

(Makes 12)
Prep time 10 mins plus 3 hours cooling
Ingredients:
150g Butter
450g Milk chocolate
4 tbsp Golden syrup
200g Maltesers
100g digestives (broken up small)
100g Mini marshmallows
Halloween decorations for on top

Method:
-melt butter, chocolate and golden syrup in a bain-Marie (or in the microwave in short 30 second intervals) use a large enough bowl as you’ll be pouring the rest of the ingredients into it.
-when it’s all melted, take off the heat and add the Maltesers, digestives and marshmallows. Mix until well combined.
-pour mixture into a lined 8” baking tray and press the mixture down firmly.
-decorate with your fave spooky Halloween jellies and treats
-store in the fridge for 3 hours or overnight
-remove from the tin and slice into even pieces

TIP
can be stored in an airtight container for up to 2 weeks in the fridge

Mini Lemon raspberry banana loaves 🫶🏻🍌I did these for a few months ago for their back to school series end they are IDEAL for lunchbox! You could leave out the drizzle also, they’re super delish without it too! Let me know if you try them
Mini Lemon & Raspberry banana loaves
Makes 12

3 ripe bananas, mashed
1/3 cup (70g) brown sugar
3/4 cup (170ml) natural yogurt
1 egg
1/4 cup (60 ml) light olive oil (or any flavourless oil)
1 tsp vanilla extract
1 cup (150g) self raising flour
1 cup (100g) oats
1 tsp baking powder
125g raspberries (leave a few for on top)
Lemon zest and Juice of 1/2 lemon

-Mix all ingredients leaving the raspberries till last
-fold raspberries in
-divide mixture into the mini loaf tin
-add some cut up raspberries on top of each
-Bake on 180° for 20 mins
TIP- mix some lemon juice and some icing sugar to make some delicious lemon drizzle for an extra treat! Drizzle on top when loaves are cooled.

My mom hasn’t been able to come see us all summer, but now she’s finally able to come so had to get the guest room ready with a new memory foam mattress for her! It has temperature regulating technology which makes sleeping in this heat so much easier and more comfortable. It has memory foam for spinal support, and feels like a hotel bed! Get an extra 5% off on all products during their Big Summer Sale using my code LILISLEEP AD