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

Lemon Curd by Julie Hanson

Lemon Curd by Julie Hanson

Lee Majhen-Todd

Lemon Curd

This is such an easy recipe to make and tastes great in so many things.

Try it in a lemon sandwich cake, as a layer in lemon meringue pies and spread thickly on freshly buttered toast, and If you’re feeling like something extra special, try it in a lemon meringue cocktail.

 As it keeps for around a month in the fridge, (because of the fresh eggs) it’s perfect for festive gifts too.

 Julie xx

Fill sterilised jars while the curd is hot.

 Ingredients

  • 4 eggs

  • Juice from 4 lemons

  • 230grams Butter – Cut into small pieces

  • 300grams Sugar

  • 3 Small Jars or 2 Large Ones – Sterilised – See Tip Box

 Instructions

  • Crack the eggs into a heavy bottomed pan.

  • Add lemon juice, butter and sugar to the pan.

  • Gently heat the ingredients, continuously whisk so as not to burn.

  • Stir until the curd thickens

Keep stirring until thick.

Tip Box

  • Sterilise 3 smaller jars or two large ones by washing thoroughly and heating at 160 degrees on an oven tray for around 16 minutes. Once cooler, bottle up

 

Tear and Share Cheese and Chutney Bread by Julie Hanson

Tear and Share Cheese and Chutney Bread by Julie Hanson
Soul Cakes by Ben Gazur

Soul Cakes by Ben Gazur
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