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

Fudge Melting Moments by Julie Hanson

Fudge Melting Moments by Julie Hanson

Lee Majhen-Todd

Fudge Melting Moments by Julie Hanson

Here’s the recipe for chocolate fudge melting moments.

They will last in an airtight tin for around 5 days, but they never hang around that long usually!

The mixture makes around 35 small biscuits, but you can form into balls and freeze half the dough for another time and just bake half if you prefer. Julie x

Melt in the mouth Fudge Melting Moments

Melt in the mouth Fudge Melting Moments

Ingredients:

  • 60g cocoa sieved

  • 200g caster sugar

  • 60ml vegetable oil

  • 2 large eggs

  • 180g plain flour

  • 1 teaspoon of baking powder

  • 70g icing sugar

 Method:

  • Preheat oven to 170c (fan oven) or 190c if not fan or gas level 5.

  • In a bowl, mix cocoa powder, caster sugar and oil together.

  • Add eggs one at a time and whisk until fully combined.

  • Sift in the flour and baking powder and mix until soft dough is formed.

  • If it feels soft at this point, refrigerate for around an hour.

  • Put icing sugar on a plate, take teaspoons full of dough, roll into a ball and roll in the icing sugar and space well out on a baking tray lined with baking parchment.

  • Bake in the centre of the oven for 10 minutes.

  • They will firm up as they cool.

  • Transfer when set to a wire rack to cool.

 


Autumn Chutney by Julie Hanson

Autumn Chutney by Julie Hanson
Spicy Potato by Felixstowe Honey

Spicy Potato by Felixstowe Honey
0