When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

3 Chocolate Brownie by Rose Bevan - From FBC Wolsingham 1

3 Chocolate Brownie by Rose Bevan - From FBC Wolsingham 1

Lee Majhen-Todd

Hi, I'm Rose, a good friend of Lee's, and I'm also part of her Foodie Book Club Wolsingham 1 .

I'm a lover of chocolate, and these brownies are a very easy way to get my theobromine fix. I keep trying different brownie recipes but I've tweaked this one from BBC good food and I love it. This is currently sitting in the fridge, cut into chunks.

It’s lovely either cold as is ,or heated up with cream poured over it.

Enjoy

Rose

The perfect brownie top!

The perfect brownie top!

Ingredients:

  • 190g butter (not margarine)

  • 190g dark chocolate (I used a mix of 70% and 50% Callebaut chips)

  • 90g plain flour

  • 50g cocoa powder

  • ½ tsp salt

  • 100g chocolate chips (I did half white, half milk) or chocolate chopped into chunks

  • 3 large eggs

  • 280g caster sugar

  • 20cm square baking tin

MMMM, chocolate!

MMMM, chocolate!

Method

  1. Chop your dark chocolate into small chunks and place in a bowl set over a pan of hot water or in a bain marie, along with the butter. Melt the two together slowly on as low a heat as possible, stirring occasionally.

  2. Once the mixture has melted, take the bowl off the pan and set aside.

  3. Preheat your oven to Gas mark 4, or 180c. Line a square 20cm tin with greaseproof paper.

  4. Using an electric mixer, either hand held or a standing one, beat the eggs and sugar until they are thick and creamy, and when the beaters are lifted they leave ribbons on the surface that don’t sink in straight away.

  5. Pour the melted chocolate mixture over the top and gently fold in with a rubber spatula. Be very gentle so you don’t knock the air out of the egg mixture! This took me a little while, about five minutes.

  6. Sift the flour, cocoa powder and salt over the blended mixture and fold in again slowly. Stop before you think you’ve mixed everything in, so the gluten doesn’t have a chance to change the texture into bread.

  7. Finally, stir in the chocolate chips.

  8. Bake in the centre of the preheated over for 25 minutes or so - the brownie is ready if you take it out of the oven and the middle doesn’t wobble.

(In fairness, if you don’t cook it enough, once it’s cooled down in the fridge overnight it tastes like chocolate fudge so it’s not so bad!)


Green Chutney by Janice from Felixstowe Honey

Green Chutney by Janice from Felixstowe Honey

Marmite, Cheese & Ham Tear & Shear Bread Swirls. By Robert Allen

Marmite, Cheese & Ham Tear & Shear Bread Swirls. By Robert Allen
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