Guest Post: Housewife Confidential

This summer we’ve got some extra special guest blog posts lined up. We’ve teamed up with some of our favourite lifestyle bloggers and over the last few weeks we’ve been exclusively sharing their summer holiday snaps and back to school tips, as well as some of their favourite pieces from our AW15 collection. Our fourth guest blogger – and star of our Bags to School film – is Kat from Housewife Confidential. Mum of three Kat rustled up three of her favourite lunch recipes – perfect for kids’ lunchboxes and grown ups alike!




“Hello, my name is Kat Molesworth and I write at Housewife Confidential. With the new school term approaching I have lunch boxes on my mind. I don’t know about you, but in our house getting out to school in the morning can be chaotic! I like to get ahead of the rush by making lunches that I can cook in advance.

“Here are three recipes that will take the pressure off in the morning and offer a delicious alternative to sandwiches.”




Cheese, Courgette and Red Pepper Savoury Muffins
Makes 12 muffins

150g self raising flour
80g rolled oats
1 tsp baking powder
1.5 tsp bicarbonate of soda
1 tsp mustard powder
200g courgette, grated
150g cheddar, grated
Half a roasted red pepper, patted dry and finely sliced (you can buy jars of roasted peppers – so useful!)
75ml milk
1 egg
60ml vegetable or olive oil

Preheat the oven to 180°c
Put paper cases in a muffin tin
Sift the dry ingredients into a bowl
Stir through the courgette, cheese and peppers
Whisk the milk, egg and oil in a separate jug then fold into the dry mixture until no flour remains, taking care not to over-mix
Divide the mixture evenly between the muffin cases in the tin
Place in the oven and bake for 30 minutes, or until golden
Set the tin out to cool on a rack

The muffins will keep for 4 – 5 days in an airtight container




Leftover Veg Crustless Mini Quiches
Makes 12

4 eggs
150ml double cream
1 tbsp finely chopped flat leaf parsley
50g grated cheddar cheese
Butter or oil for greasing
Leftover veg (broccoli, carrots, cabbage, sweetcorn and peas all work well – I use one or two kinds)

Preheat oven to 180°c
Beat the eggs and the cream together
Add the cheese and parsley to the egg mixture and stir in well|
Grease a muffin or bun tin and divide the mixture evenly between the holes
Distribute the leftover veg into the quiches, pressing down so that the egg covers the pieces
Place in the oven and bake for 20 – 25 minutes, or until golden
Use a palette knife to lift the quiches from the pan and leave them to cool on a rack

The quiches will keep for 2 – 3 days in the fridge





White Bean and Tuna Quesadillas with Lemony Avocado Dip
Makes two

4 wholemeal tortillas
A small knob of butter
2 spring onions, sliced
1 can of cannellini beans
1 small can of tuna
50g Cheshire cheese, finely grated
A pinch of smoked paprika
3 tbsp sour cream or Greek yoghurt
1 ripe avocado
Juice of half a lemon

For the quesadillas
Heat the butter in a pan and gently cook the spring onions until they are soft, then set aside
Mash the beans lightly then flake in the tuna and mash again
Add the cheese, spring onions and paprika and stir into the mixture
Heat a frying pan over a medium heat
Lay out two tortillas and spread the tuna mixture over each of them, leaving a centimetre gap around the edge
Press a second tortilla on top and transfer to the pan
Cook over a medium heat for a couple of minutes and then flip and cook for a minute on the other side
Eat hot or allow to cool for lunchboxes

For the dip
Add all of the ingredients to a mini food processor and blitz until smooth
Alternatively, mash the avocado finely then stir in the lemon and sour cream or yoghurt