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

Tear and Share Cheese and Chutney Bread by Julie Hanson

Tear and Share Cheese and Chutney Bread by Julie Hanson

Lee Majhen-Todd

Tear and Share Cheese and Chutney Bread

By Julie Hanson

 I love this recipe, it’s very easy to make by hand or with a mixer, perfect as a centrepiece for a buffet with friends and can be served warm or cold.

 It uses up your favourite cheese and pickle or chutney and it’s perfect to make on a cold, wet day when you’re pottering on with other things whilst you wait for the rising process.

 It makes the house smell amazing as it cooks too and always goes down a storm if you’re trying to get ahead on a buffet.

 Julie

Perfect for sharing

 Ingredients

  •  25g butter

  • 284ml (1/2 pint) milk

2 eggs

  • 450g strong plain flour

  • 1 tsp sugar

  • 1/2 tsp salt

  • 7g sachet yeast

  • 150g chutney or your favourite pickle

  • 150g strong mature cheddar, grated

 Method

  • Melt the butter in a pan, add the milk and heat for around a minute until luke warm and add one beaten egg.

  •  Mix into all the dry ingredients (keep the yeast away from the salt before mixing or it will not rise).

  •  Mix well and knead for 10 minutes by hand or 5 minutes with a dough hook and mixer. Cover with cling film and set to rise in a warm area for around an hour.

  • Knock back and roll the dough out to a large rectangle.

  • Mix together grated cheese and chutney/pickle and spread onto your large rectangle of dough, leaving a border around edge.

  • Roll into a long sausage and slice into rounds with a sharp knife

  •  Place onto a non-stick or oiled oven tray, overlapping the slices into a round shape.

  • Cover with cling film and let it rise again for around another hour.

  • Heat oven to 200c

  • Beat remaining egg and glaze each slice before baking in oven for around 25-30 minutes

  • Enjoy warm or cold.

 

 

 

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