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

Becky Cummings - Mixes Cocktails for Christmas

Becky Cummings - Mixes Cocktails for Christmas

Lee Majhen-Todd

Becky Cummings

Becky Cummings

Becky Cummings

 We’ve asked the talented Becky Cummings to help us celebrate the festive season, so she said she’d show Lockdown Lunches how to make some amazing cocktails.  

First, a little bit about Becky!

Becky Cummings is a gluten free baker, writer, a vintage-obsessive and red lipstick addict! She can be seen at many events across the country at cookery demonstrations (including Foodies Festival) and also runs Copper & Ink restaurant with Tony Rodd (Masterchef 2015 finalist). It offers seasonal, monthly changing menus in a relaxed, luxurious environment where guests can enjoy dishes influenced by classic French and modern European cuisines.

Becky’s ‘Pin Up Pantry’ was set up in 2012 and is a gluten-free haven in London. After being diagnosed with IBS, Becky discovered that she had a wheat intolerance and also suffered from non-coeliac gluten sensitivity, leading her to remove all wheat-based and gluten-containing products from her diet. Being an ardent baker, she decided to try to work on some fabulous gluten-free cakes and bakes to satisfy both her need to bake and her sweet tooth. This led her to establish the Pin Up Pantry to share those treats with anyone in need of cake because let’s face it, there are so many times in life where one simply needs cake!

Visit Becky’s website at www.pinuppantry.com where you can place a bespoke gluten-free cake order, find recipes and read some of Becky’s lifestyle musings.
Or to find out more about Copper & Ink in Blackheath, London – visit www.copperandink.com – Curtesy of Food Thoughts

You’ll be able to see Becky shake her stuff on Foodie Book Club YouTube Channel in the next few days.

Now get those shakers out!

Classic Martini

 Ingredients:

  • 25ml dry vermouth

  • 75ml gin

  • An olive or a lemon twist for garnish

 Method:

  • Add the vermouth & gin to a cocktail shaker

  • Fill with ice and shake vigorously.

  • Strain into a martini glass

  • Garnish with your chosen fruit

Gimlet

 Ingredients:

  • 50ml lime cordial

  • 50ml gin

  • Lime wedge for garnish

Method:

  • Add the lime cordial and gin to a cocktail shaker

  • Fill with ice and shake vigorously.

  • Strain into a coupe or martini glass .

  • Garnish with a lime wedge.

 Negroni

 Ingredients:

  • 25ml gin

  • 25ml red vermouth

  • 25ml Campari

  • Orange wedge or twist for garnish

 Method:

  • In a lo ball glass, add each of the spirits (Campari last),

  • Add a small amount of ice and mix together using a bar spoon.  

  • Once fully mixed, add more ice.

  • Garnish with a wedge or twist of orange.

 Becky

 

Kuttanadan ( a region in kerala)  Duck Curry By Chef Jomon Kuriakose

Kuttanadan ( a region in kerala)  Duck Curry By Chef Jomon Kuriakose
Olivier Certain for Lockdown Lunches -Croque Monsieur

Olivier Certain for Lockdown Lunches -Croque Monsieur
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