I like cooking and i will give you a few recipes:


1) Finely chop 5 sprigs of rosemary and add it to a bowl with 180g of self-raising flour. Add 130g of wholemeal flour to it. Add a teaspoon of baking powder and 1/2 teaspoon of bicorbinate of soda and a pinch of salt. Sift the flour and everything together.

2) crack 2 free-range eggs into a jug and whisk them. Add 240g of boiled pumpkin cubes. Also add 200ml of plain yogurt and 275ml of milk. And 60ml vegtable oil. Add a few squeezes of honey. Give it a quick stir.

3) Add the wet mixture to the dry flour and mix it in so it is roughly mixed. Pour the dough mixture back into the jug. Put some paper cases into a yorkshire pudding tin. Pour the mixture into the cases and top with some bran, and put 2-3 pumpkin cubes over the top. Sprinkle over some pumpkin seeds.

4) Put them in the oven at 200 for 20-25mins. When their done, take them out of the cases.

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1) Put 125g of fine ground almonds into a bowl with 125g of icing sugar. Put 40g of egg whites in with them. Mix until a paste with a wooden spoon. Put some food colouring in (it can be a colour of your choice) and then mix again.

2) Make the filling by putting 40g of egg whites into a bowl and whisk them until frothy. Put a small saucepan full of sugar syrup in with them and whisk with a eletric whisk until a stiff peak.

3) put the meringue mixture into the coloured paste bowl. Mix it in. Fill a piping bag with the mixture and use your hand to lift it of the spatula. get a flat baking tray and line it with baking parchment. take the parchment of the tray and pipe 4 dots around the corners of the tray. Put the baking parchment over the top.

4) pipe a bit of mixure over the tray until you have around 15. Pick the tray up and drop it onto a board with the macaroons on top a few times. Leave them where they are for 20-30mins and them put them in the oven for 12-15mins at 170with the oven door left slightly ajar.

5) Take them out of the oven and leave to cool. Turn every other macaroon the other way. Pipe some buttercream on the top of the macaroons turned up. Sandwich them together so the cream is still visible by about 5mm.

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1) Roll out 375g thawed frozen cook’s all butter shortcrust pastry (there is 2 x 250g in one pack) between 2 sheets of clingfilm to a thickness of 2mm. It should be 10cm wider than the 23cm tart case. Preheat the oven to 180, gas mark 4. Peel off the clingfilm, roll the pastry around a rolling pin, lift it over the tart case and un-roll it so the edges hang over the sides. Press the pastry to fit the tin leaving the edges overhanging to trim after baking (this will ensure the tart case is unaffected by the pastry shrinking). Prick with a fork and leave to rest in the fridge for 30 minutes.

2) Take a sheet of parchment larger than the tart tin, shrunch it up and lay over the pastry (this will make it easier to fit into the edges of the tart). Place baking beans on top and bake for 20 minutes.

3) Remove the parchment and beans and return the tart to the oven for 10 minutes until golden brown. Remove from the oven and allow to cool completely before running a knife around the tin edge to remove the excess pastry. Carefully lift the tart case out of the tin and place on a serving plate.

4) While the case is cooling, zest 3 lemons and reserve, then roll all 4 of the lemons on a work surface with the palm of your hand (to release more juice). Juice them and measure out 150ml.

5) Put the butter and sugar into a pan with the juice, zest and eggs and place the pan over medium heat. Stir continuously for 10-15 minutes (do not allow to simmer) until the butter has melted and the sugar has dissolved. Increase the heat to medium-high and stir until it begins to simmer; simmer for 5 seconds only, then remove from the heat. Pass the mixture through a fine sieve into a bowl. Cover in clingfilm to avoid a skin forming, and place the bowl in the fridge to cool for 30 minutes.

6) When cold, pour the lemon filling into the centre of the tart allowing the lemon curd to flow evenly to the edges. Place in the fridge for at least 1 hour or until set, before serving with creme fraiche and fresh raspberries.

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1) Place the fruit, creme de cassis and sugar into a large saucepan and cook on a medium heat for 5 minutes. Set aside to cool. Stir through the mint then drain in a sieve, reserving the juice.

2) Soak the bread in the reserved juice and place a third in the base o an 18cm – square dish. Top with half the fruit and mint mixture and spread evenly to the edge of the bread, then repeat the layers, finishing a layer of bread.

3) Cover with clingfilm, press down and place a plate with a weight on top. Chill for 3-4 hours, or ideally overnight.

4) Cut into 6 slices and serve with clotted cream and any leftover juice.

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  • Waitrose’ Delia’s Strawberry & Vanilla Pavlova!

1) Preheat the oven to 150, gas mark 2. For the meringue, place the egg whites in a large clean bowl and whisk them until they form stiff peaks (it’s very important to whisk slowly at first and not to over-whisk the egg whites because, if you do, they will start to collapse).

2)Now start to whisk in 175g sugar, about 1 tablespoon at a time, whisking after each addition until all the sugar is in. Then take a metal tablespoon and spoon about one third of the meringue mixture onto the prepared baking sheet, forming a circle about 20cm in diameter.

3) Then, spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue. Pop it in the oven, then immediately turn down the heat to 140, gas mark 1, and leave it for 1 hour. Then turn the heat off, leaving the pavlova inside the oven until cold.

4) When you’re ready to serve the pavlova (up to an hour ahead) whisk the filling ingredients together. Now put one third of the strawberries into a mini chopper or a food processor with the one dessertspoon of sugar. Whizz to a puree, then sieve into a bowl. Halve the remain strawberries leaving the small ones whole.

5) Then lift the pavlova from the baking sheet, peel off the paperand place it on a serving dish. Next, spoon the vanilla cream into the centre, arrange the strawberries on top, dust with a little sifted icing sugar and pour the puree over just before serving, cut into wedges.

NOTE ON INGREDIENTS) You can make this recipe using 3 medium whites and 155g sugar.

  • Cumin Lamb Kebabs With Pea And Leek Mash!

1) Roughly crush the cumin seeds with the chilli between 2 spoons or in a pestle and mortar then add them to the olive oil, garlic and some seasoning. Use the mixture to coat the diced lamb. Cover and leave the marinade in the fridge for at least 15 minutes but up to an hour if possible. Soak 8 wooden skewers in cold water while the lamb is marinating.

2) Cook the peas in a pan of boiling water until just tender – 3-4 minutes for fresh or 1-2 minutes for frozen. Meanwhile, melt the butter in a frying pan and saute the leeks for 4-5 minutes until soft. Drain the peas and mash with the leeks, mint, yoghurt and some seasoning. Cover and keep warm.

3) Preheat the grill to high or barbecue. Thread the marinated lamb onto wooden skewers. Grill or barbecue the lamb for 6-8 minutes, turning regularly until well-browned and the juices run clear. Serve with the pea and leek mash.

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3 Responses to Cooking

  1. spyzelda1 says:

    I really like cooking and my favourite cooking programmes is either Baking Made Easy or Jamie’ 30 Minute Meals. Will update some more recipes soon.

  2. Daddy G says:

    Very good. Why don’t you practice by coming home and making my dinner?!

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