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

Olivier Certain for Lockdown Lunches -Croque Monsieur

Olivier Certain for Lockdown Lunches -Croque Monsieur

Lee Majhen-Todd

Olivier Certain

Olivier Certain

Olivier Certain

Olivier Certain

Olivier Certain came to England  in 1998 with the intention of staying for 2 years to practise his English, but the Marseille-born chef met his wife Melenie in Somerset and has never left.

After graduating from the Marseille Catering School , and having received training from the Michelin starred La Bonne Etape , Chateau Arnoux and Les Roches in Le Lavandou,  Olivier  then perfected his craft under chef and mentor Andrew Dixon in 2001 (3 AA Rosettes) at Porlock Weir . He then moved on to become Head Chef at Woods in Dulverton in 2006. It was here he received 2 AA Rosettes and the award of Somerset Dining Pub of the Year 2008, 2010 and 2011.

Olivier joined Clavelshay Barn Restaurant as Head Chef in May 2015. The restaurant is based in a converted barn on a working farm and prides itself on its locally sourced food but also its friendly and attentive service.

Under Olivier’s leadership, and partnership with Sue, Clavelshay Barn received numerous awards

In July 2020 Olivier joined the Michelin-starred The Masons Arms as head chef working with the renowned Mark Dobson. -(Curtesy of The Chefs Forum)

Now he’s very kind to let us film with him and to gift Foodie Book Club a recipe for our pages.

Go watch the filming of this dish on the Foodie Book Club YouTube Channel.

Croque Monsieur (serves 2)

  •  200 ml milk

  • 20g plain flour

  • 20g butter

  • Salt and pepper

  • Lee and perrins sauce, Worcestershire sauce to taste

  • 1 tablespoon dijon mustard

  • Sliced cooked ham x 4

  • Sliced favourite cheese; gruyere, Comte or anything you fancy x 4

  • Grated cheese 100g

  • 4 slices of bread, white or sourdough

Method

  •  Warm up the milk in a pan.

  • In another pan melt the butter and add the flour. Cook the flour out 30 seconds, add the warm milk and whisk it until you get a smooth béchamel.

  • Cook it for abut 5 mins to cook out the flour, season and remove from the heat.

  • Add Lee and Perrins Worcester sauce if you want at that point and mustard.

  • Toast the sliced bread -2 per person. Spread with butter. Place 2 slices of ham and the sliced cheese on the buttered toast. Put the other piece of bread on top and spread the béchamel sauce over it then add the grated cheese

  • Bake in the oven 10-15 mins until the top is nice and golden

  • Serve with mix salad

 




Becky Cummings - Mixes Cocktails for Christmas

Becky Cummings - Mixes Cocktails for Christmas
Tony Rodd for Lockdown Lunches - Quinoa Risotto with Chicken Thigh

Tony Rodd for Lockdown Lunches - Quinoa Risotto with Chicken Thigh
0