Baker & Foodie Content Creator
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
All tagged bake this weekend
A pinwheel biscuit is a beautiful thing to behold!
It’s the contrast of the dark and the light, of the vanilla and the chocolate layers together, wrapped around itself making a pretty wheel of biscuit.
Not too sweet, this biscuit is the perfect thing to sit on a plate when visitors come knocking.
Sometimes there isn’t enough time in the day to spend hours making and decorating a cake, but even when the days a rush, there’s always time to make this Pink Prosecco & Pistachio Loaf Cake with Pink Prosecco Icing. This recipe is easy to bake, moist to eat and satisfying enough to make everyone happy. Perfect for any celebration, mothers day or birthday and easy enough for even the children to get involved.
Salted Caramel Shortbread Squares with Chocolate Drizzle recipe. Adding a layer of slightly salted caramel in the centre of the shortbread is a real treat to eat and incredibly easy to make.
For the salted caramel, I just add a good pinch of sea salt flakes to the caramel while it’s still very hot and runny, but as always in my recipes, how much of a salt kick is up to you.
