If you haven’t heard of Graze, I will be so shocked! They’re a well-known company that sends you snacks through the post. I know right, food through the post; it doesn’t get much better than that!

Now don’t be worried, you get to choose the products you like and don’t like and then the ones you want to try so you can make a decision on them.

The boxes are so pretty for Autumn!

It’s all very clever!

They send you snacks at random out of all the ones you’ve chosen and you get four in a box.

My favourite snacks have to be tropical daiquiri and the black pepper popcorn.

Not only do they do the typical “nibble box”, they also do a really fun one for kids, a breakfast one and a big box, which is coming soon!

They send you a little booklet with all the nutritional values and some vouchers for your friends

Check out their website to get your own. The great part is that you can get them as often or as little as you like.

Use the code ADELES8ZP to get your 1^st, 5^th and 10^th boxes free.

Remember you could cancel after the 1^st then you get the 1 free just to try it out!

If you do try it, I hope you enjoy it!

Have you tried Graze before?

Chocolate Chip Cupcakes with Blue Buttercream Icing

Ingredients:

Cupcakes -

4 oz self raising flour

4 oz butter

4 oz sugar

2 eggs

½ oz cocoa powder

1 pack of chocolate chips (typically 100g)

Icing –

5 oz butter

10 oz icing sugar

1 – 2 tbsp milk

Blue food colouring

Methods:

Start by making the cupcakes. Cream together the butter and sugar until it is light and fluffy. Add in the eggs and mix together well. Fold in the flour and cocoa powder to the mixture then do the same with the chocolate chips.

Spoon the mixture out into 12 cupcake cases and put in a preheated oven at 160C for roughly 20 minutes.

It is always best to cook cakes on a low heat so that you get an even bake and you don’t burn the tops. When it is coming to the end of the cooking time, keep a close eye on them and keep checking by either sticking a knife in and seeing if it comes out clean or pressing lightly on the top and seeing if it springs back.

Take the cakes out of the oven and leave them to cool.

In the meantime, make the blue icing. Obviously you can make them any colour but I wanted to do something a bit different instead of my typical pink!

First cream the butter till it is smooth, and then slowly adds in the icing sugar making sure that it is all blended together. Then add in the milk and food colouring. Whisk it all together until it is thoroughly blended together then pour into a piping bag to pipe onto the cakes.

Nans Spag Bol

There’s no doubt that my Nan makes the best spaghetti bolognaise, I don’t know how she does it but it always is way better than mine!

There’s something so great about it!! The whole family agrees. So here’s the recipe that she so kindly gave me, it feeds 5 people.

Ingredients:

½ a red onion

1 large carrot

450g mince beef

1 tbsp tomato puree

tin of tomatoes

1 beef oxo cube

a drop of Worcester sauce

oregano

basil

salt and pepper

Method:

Cut up the onion and carrot by giving it a blitz in the food processor and then fry it in a little oil. Add the meat and stir it into the vegetables and fry it off, making sure it is all brown. Add in the tinned tomatoes and tomato puree. Put in all of the herbs and seasoning. Simmer it for half an hour, if you have a pressure cooker then put it in there for 10 minutes. If not cover the saucepan and simmer it all.

There's always a surprise at the bottom of the pasta bowls, they're all different!

This is the best spaghetti bolognaise you’ll ever have!