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

Soul Cakes by Ben Gazur

Soul Cakes by Ben Gazur

Lee Majhen-Todd

Soul cakes by Ben Gazur

 I’m Ben Gazur and I have a book coming out about the history and folklore of British Food. You can follow me on Twitter at @BenTheEpicure.

 Soul cakes are not only a delicious biscuit flavoured with rich spices they are good for the soul. A Medieval practice in England saw young children going from door to door on the days of all hallow tide (Halloween, All Saints’ Day, and All Souls’ Day) begging for a sweet treat. If they were lucky they would get a Soulmass-Cake, or soul cake. There was a song that some ‘soulers’ would sing:

 “A soul! a soul! a soul-cake!
Please good Missis, a soul-cake!
An apple, a pear, a plum, or a cherry,
Any good thing to make us all merry.
One for Peter, two for Paul
Three for Him who made us all.

God bless the master of this house,
The mistress also,
And all the little children
That round your table grow.”

 In return those who received a cake would promise to pray for the souls of those who give one. These cakes were marked with a cross to show their religious significance. Never has sanctity tasted so delicious.

 The recipe for these biscuits varied from location to location. This recipe is based on those found at Lavender and Lovage and Fuss Free Flavours.

A dusting of icing sugar

Ingredients

  •  150g caster sugar

  • 150g butter, at room temperature

  • 3 egg yolks

  • 400g plain flour

  • 80g currants or sultanas

  • 2tsp mixed spice

  • A small amount of milk

  • Icing sugar to decorate, if desired

 Method

  • Preheat oven to 180C.

  •  Line a large baking tray with greaseproof paper.

  • In a large bowl cream together the sugar and soft butter. A hand-mixer makes this easier.

  • Beat in the three egg yolks until combined well.

  •  Sift the flour and spices into the bowl and mix with the butter, sugar, and eggs. If the dough appears too dry, then add a tablespoon of milk before mixing again. Repeat if necessary until the dough forms a ball.

  •  Using your hands knead the dried fruit into the dough until evenly distributed.

  • On a lightly floured surface roll out the dough until it is a little under 1cm thick.

  • Using a cutter divide the dough into round biscuits. Place on the baking tray.

  •  Using a knife, press a cross into the surface of each biscuit.

  •  Bake for 15-20 minutes, or until a pale gold colour develops.

  • Remove from the oven and allow to cool on a wire rack.

  • A dusting of icing sugar gives the soul cakes a pleasant appearance.

Roll out the dough to a little under 1cm thick

 

 

Lemon Curd by Julie Hanson

Lemon Curd by Julie Hanson
Autumn Chutney by Julie Hanson

Autumn Chutney by Julie Hanson
0