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 best home cooks
These potato stacks take a long time to make, so I can honestly say I don’t make them as often as I’d like to.
A long cook in a hot oven, an overnight stay in the fridge and then fried until crispy and golden, right before serving, so not a fast food.
However, if you fancy a go at these Twice Cooked, Layered, Buttered Fried Potato Stacks, the taste is well worth it.
Lamb with Za’atar, Hal el , Harissa and Olives - This is a slow cooked leg of lamb that’s not for the faint hearted. WARNING, don’t make this if you’re a flavour wuss. A few hours in the slow cooker and whats left is this juicy dish packed with some great flavour
Lijena Pita od Jabuka i Oraha - (Lazy Apple & Walnut Pie), a Croatian base with a twist of Lee & The Sweet Life. Light crumbly pastry with a thick filling of apple and walnut made with love for a better pie. Croatian lazy pies are a must have in every Croatian family recipe book, this one is doubly special , with both apple and walnut, its moist and yummy. Not just any apple and walnut pie!
Prawns in Tomato & Gin Sauce - Using Country Market Ribble Valley Gin . Soft tender prawns in an aromatic tomato sauce made with Ribble Valley Gin. A perfect recipe to welcome in the autumn with big chunks of your favourite break to sop up all that fabulous sauce.
Plums are in abundance right now, so it.s time to step it up and make a plum, lemon zest and frangipane tart with almond pastry. Perfect with ice cream, or custard if thats your thing.
This recipe is simple to make and once you have, you’ll have it in your baking arsenal to bring out when nothing else will do.
Parmesan & Rosemary Gougères with Goats Cheese & Mascarpone Filling - Easy parmesan and rosemary gougères are perfect for any occasion. Savoury little mouthfuls. filled with a creamy filling. Find out how to make them here.
Sun Blushed Tomato Tapenade & Walnut & Olive Pesto? Got to love a few side dishes when it’s eating outside time, right? I’m a sucker for homemade versions of a tapenade and pesto especially now I’m into growing my own herbs. The great thing about being able to throw one of these together is simply that, they’re easy to throw together and go with so many things.
Hazelnut & Herb Crusted Rack of Lamb with White Bean Cassoulet. I love lamb almost as much as i love chicken yet for some reason i eat far less of it. I suspect its because it’s a red meat and i’m trying to keep the lovely Mr G healthy, or it may just be that it’s not as cheap as chicken is.
Rhubarb, Pistachio & Honey Galette with Orange & Gin Gluten Free Pastry. If you start to make this pastry, you’ll soon find out that not only is it really easy, but it’s also a vessel for lots of different flavoured gins. Think Gin and you can think about using the flavoured gin to enhance whats inside your pastry.
Sprouts with Flaked Almonds, Bacon & Leeks. Don’t be afraid of sprouts any more, cooking them this way means no more waterlogged smelly sprouts
