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

Herbed Giant Couscous

Herbed Giant Couscous

Lee Majhen-Todd

Using giant couscous is a nice twist for this herbed side dish.

 The combination of the balsamic dressing and the fresh herbs makes this a summer side that is perfect for BBQ weather.

 It’s a bright and colourful side dish and is perfect with some cooked on the BBQ mackerel.

The addition of the soft subtle Dolcelatte Cheese gives this dish a bit of luxury.

Dolcelatte is a slightly salty and very subtle blue cheese and most people love it, . If you want to change it up, try crumbling some feta over the top instead.

Go on give it a go , and enjoy your sweet life!

 What You Need

  •  300g Giant Couscous

  • 300g Cherry Tomatoes – cut into quarters- See Tip Box

  • 1 Small Cucumber – de-seeded and chopped into small cubes

  • 1 Medium Yellow Pepper – de-seeded and chopped into small pieces- See Tip Box

  • 1 Bunch Fresh Chives – Roughly Chopped

  • 1 Bunch Parsley – Roughly Chopped

  • 1 Bunch Fresh Mint – Roughly Chopped

  • 150g Dolcelatte Cheese – Cut into small pieces – See Tip Box

  • 1 Vegetable Stock Cube

Everything mixed in the bowl

Dressing

  •  80ml Balsamic Vinegar

  • 80ml Extra Virgin Olive Oil – See Tip Box

  • Zest and Juice of 1 Lime

  • 2tsp Sugar

Mix all of the dressing ingredients together

 Topping

  •  Soft Cheese – Broken up into small pieces

Mix in the dressing

 How It’s Done

  •  Chop all of the vegetables into small cubes that are the around the same size and put them into a large bowl- See Tip Box

  • Chop all of the herbs and put into the bowl

  • Cook the couscous as per the package instructions, but add the stock cube into the boiling water before cooking

  • Once the couscous is cooked, drain and place in the bowl along with the vegetables.

  • Make the dressing and pour over the couscous and vegetables

  • Give it a good mix together

  • Cut up the cheese and scatter over the top of the salad

  • Serve at room temperature

Pies of soft blue cheese over the top

 

 

Dressing

 

Place all the dressing ingredients into a small bowl and using a fork, give it a whisk so that it comes together

 

 

 

 

 

Tip Box

 

Same size vegetables – Cutting the vegetables to more or less the same size means the dish looks good and there’s more likely of having the perfect bite.

Olive Oil – I used extra virgin olive oil which gives the dressing a nice nutty taste

Dolcelatte Cheese – If you’d prefer a different cheese, this dish works really well using feta cheese

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