Delicious Breakfast Nests


Ok so I’ve been trying to get Butters to help out, but she’s becoming a rebellious teenager and good luck her lifting a finger to help me cook these delicious Bacon and egg nests! I think she prefers to play.

If you’re like me you love bacon, and also love breakfast.So when I made these hashbrown nests I ate four in one sitting…I probably wouldn’t recommend that haha!

Click the image above to watch the video 🙂

Try them out and let me know what you think ❤

Breakfast Bacon and Egg Nests

Makes 6


  • 5 eggs
  • 5 button mushrooms
  • 4 rashers bacon
  • 2 cups potato gems or hash browns – defrosted
  • ½ teaspoon thyme
  • Salt and pepper


  1. Preheat oven – moderate ( 190°C / 350°F)
  2. Grease muffin tray
  3. Slice half the bacon into strips and line the bottom of the muffin tins in a cross shape
  4. Mash the potato gems and press into the muffin tins over the top of the bacon, creating a lining of little potato nests
  5. Bake for 20 minutes or until golden
  6. Remove from oven and add a sprinkle of chopped bacon and chopped mushrooms to each nest
  7. Beat eggs and add thyme, salt and pepper.
  8. Poor egg mixture into the nests
  9. Bake for a further 15 minutes
  10. Use a knife or spatula to scoop out nests, then serve hot and eat!

Mouth Watering Melting Moments!

melting moments TN

I really enjoyed making these, and when we took them to work they went within seconds!
Try them yourself, they are super easy and will impress your friends! (especially if they think you can’t cook!)

I’d love to know what you think in the comments below 🙂


Mouth Watering Melting Moments

Prep + cook time 40 minutes (plus cooling)
Makes 30



250g (8 ounces) butters, softened
1 teaspoon vanilla extract
½ cup icing (confectioners) sugars
1 ½ cups plain (all-purpose) flour
½ cup cornflour (corn-starch)

90g (3 ounces) softened butter
¾ cup icing (confectioners) sugar
1 teaspoon finely grated lemon rind
1 teaspoon lemon juice



1. Preheat over to 160°C / 325°F. Grease two oven trays and line with baking paper
2. Beat butter, extract and sifted icing sugar in a bowl with an electric mixer until light and fluffy. Add cornflour and then flour in two batches.
3. With floured hands, roll rounded teaspoons of mixture into balls; flatten slightly with a floured fork.
4. Bake for 15 minutes or until a biscuit can be pressed gently without breaking; stand on tray for 5 minutes before transferring them to a wire rack to cool
5. Make butter cream
6. Sandwich biscuits with butter cream.
BUTTER CREAM – Beat butter, sifted icing sugar and rind into a small bowl with an electric mixer until pale and fluffy, beat in juice.
Eat and enjoy!

Easter Hot Cross Muffin Buns!

Easter Hot Cross Muffin Buns!

Home-made Easter hot cross buns in a muffin tin! Delicious served hot with lashings of butter.

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Watch until the end to see what Butters gets up to for Easter!

New cooking video every Friday!


Easter Hot Cross Muffin Buns

Prep + cook time 1 hour 35 minutes (plus standing and cooling)

Makes 16


  • 4 Teaspoons dried yeast
  • ¼ cup caster (superfine) sugar
  • 1 ½ cups warm milk
  • 4 cups plain (all-purpose) flour
  • 1 teaspoon mixed spice
  • ½ teaspoon ground cinnamon
  • 60g / 2 ounces butter
  • 1 egg
  • ¾ cup sultanas


  • ½ cup plain (all purpose) flour
  • 2 teaspoons caster (superfine) sugar
  • 1/3 cup water


  • 1 tablespoon caster (superfine) sugar
  • 1 teaspoon gelatine
  • 1 tablespoon water


  1. Whisk yeast, sugar and milk in a small bowl or jug until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
  2. Sift flour and spices into a large bowl; rub in butter. Stir in yeast mixture, egg and sultana; mix to a soft, sticky dough. Cover; stand in a warm place for 45 minutes or until the dough has doubled in size.
  3. Grease the muffin tins using cooking spray.
  4. Knead dough on a floured surface for about 5 minutes or until smooth and elastic. Divide
  5. dough into 16 pieces and knead into balls. Place balls into muffin tray, cover; stand in warm place for 10 minutes or until buns have risen above the tray edge.
  6. Preheat oven to 220°C / 425°F.
  7. Make flour paste; place in a piping bag fitted with a small plain tube. Pipe crosses on buns.
  8. Make buns for 20 minutes, or until they sound hollow to tap. Turn buns onto wire cooling rack, top side up.
  9. Make glaze, brush warm glaze on hot buns. Cool.


Combine flour, sugar and water in cup.


Stir ingredients together and put into small saucepan over heat until sugar and gelatine have dissolved. Do not boil. (glaze has to be used immediately otherwise it’ll stick to you pans and make it hell to clean!)


Serve toasted or warm with butter!

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How to make Mini Lasagna Muffins

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How to make Mini Lasagna Muffins | Cooking with Butters

Delicious layers of meat sauce, cheese and pasta to make mini, muffin sized lasagnas.

Makes 12


  • 500 grams / 1.1 pound minced beef
  • 500 grams / 1.1 pound favorite pasta sauce (I used Leggos Red Wine Bolognese)
  • Fresh Lasagna sheets OR 24 Wanton Wrappers (wonton wrappers are thinner but when cooked are crunchier)
  • Salt and pepper
  • 1 garlic clove, crushed
  • (optional) 2 tbsp red wine added to sauce
  • 300g / 10.5 oz Mozzarella cheese
  • 2 tbsp parmesan cheese
  • 250ml / 8.4 oz Crème Fraiche



Pre-heat oven to 190 °C / 375 °F

Spray muffin tray with cooking oil

Using a dollop of olive oil, gently sauté the garlic

Add the beef and brown, season with salt and pepper

Add pasta sauce and cook until thick

In a separate bowl mix crème fraiche and parmesan together

Start layering your mini lasagnas as follows:Press 1 wanton wrapper in the muffin tray and then press a second one over the top to fill the gaps OR cut fresh lasagna sheets into squares and press one on top on the other in the muffin tray

Add a dollop of crème fraiche mixture, followed by a little meat sauce, followed by a sprinkle of mozzarella cheese.

Repeat the layers again, finishing with the mozzarella cheese

Bake for 20 minutes or until brown around the edges. Remove from oven and let cool in muffin tray for 5 minutes. To remove use the blunt edge of a knife to loosen the edges, then pop each lasagna out of the muffin tin

Serve hot and enjoy!

Please like and SHARE. Let me know what you think of the recipe!

Cooking with Butters the Cat | New Video Every Friday

CLICK Image to View!


Cooking with Butters is a brand new YouTube cooking show with quick step by step recipes that feature the cute and funny cat Butters, and the hands of her owner.
Every Friday they will deliver you simple cooking videos showing quick, delicious and oh so tasty food recipes from baking, cakes, easy meals, dinners, snacks and more. Learn how to cook them step by step.

Note: All work surfaces and cooking utensils are cat hair free – Butters is a cat, she doesn’t actually cook 🙂

How to How to make THE BEST Potato Bake with Bacon

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How to make THE BEST Potato Bake with Bacon | Cooking with Butters



12 potatoes sliced

15-20 button mushrooms

4 spring onions

4 rashers bacon

2 ½ cups whipping cream

Packet dry French onion soup mix (40 g / 1.4 oz)

1 cup grated cheese

Salted chips / crisps



Wash then slice potatoes

Boil for 15 – 20 minutes or until al dente (cooked just enough to retain a somewhat firm texture)

Drain and put into large bowl and put aside

Slice 15 – 20 button mushrooms – remove stalks or leave – up to you

Slice spring onion

Chop bacon.

Fry bacon then add mushrooms and lastly spring onions.

Add bacon mix to potatoes and fold mixture in, careful not to break up the potatoes too much, then place into casserole dish

Mix cream and soup mix together and poor over potatoes in dish

Top with grated cheese and crushed salted chips / crisps

Place in pre-heated moderate over for 40 minutes.

Serve hot and enjoy!

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Please LIKE, SHARE and comment 🙂

How to make THE BEST Bruschetta with Grilled Cacciatore

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How to make THE BEST Bruschetta with Grilled Cacciatore


2 large tomatoes
1-2 cloves garlic
6-8 basil leaves
Olive oil
Sourdough bread (or any crusty bread)
Cacciatore sausage
Red onion


Finely dice tomatoes and onion
Finely chop basil
Crush garlic
Mix ingredients into a bowl, add a drizzle of oil and salt to taste
Grill or fry cacciatore until slightly crispy. Place sausage on toast, top with diced mixture
Serve and eat!


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New cooking video every week!

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Chocolate Cake with Tangy Choc Butter Frosting

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New cooking video every week!

Chocolate Cake with Tangy Choc Butter Frosting


2 cups SR (self-raising) flour
4 tbsp cocoa
1 cup white sugar
180g / 6oz softened butter
1 cup milk
3 eggs
1 tbsp vanilla essence


Pre-heat oven to approx. 180 degrees C / 355 degrees F
Sift dry ingredients. Add softened butter, eggs, vanilla essence and milk.
Beat high for 3 minutes.
Place in greased and lined cake tin
Bake 50 minutes.
Allow to cool before adding frosting

Frosting / icing

2 cups icing sugar
180g / 6oz softened butter (do not melt)
1 tbsp milk
½ small lemon
Sift dry ingredients, add butter, lemon and milk. Beat until fluffy.

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Zucchini Slice with Bacon

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New cooking video every week!

Zucchini Slice with Bacon



1 Whole Zucchini grated

1 onion

3 bacon rashers (plus 1 extra for decorating)

5 eggs

1 cup grated cheese

4 tbsp. oil (olive oil is used here)

Salt to taste



Pre-heat oven to approx. 180 degrees C / 355 degrees F

Mix all the ingredients into a bowl

Grease a standard flan/quiche dish then poor ingredients into dish

Top with strips of bacon for decorating

Bake for 40 – 50 minutes or until golden brown (depends on your oven) In this video the Zucchini slice was cooked in a fan forced oven for 45 minutes.

Serve and eat!