the KitchenWelcome
Welcome to the kitchen, here I'll be storing my favourite recipes and foods/meals.
Meals
- Crumble: whether it has apple, sweet mince, blackberries, or all of the above in it, I will always love a crumble. I've had peach and pear crumble, I grew up just having apple, my dad asks my mum to make a crumble almost every weekend in autumn through spring.
Recipes
Each recipe has a 1-5 diffiulty rating based on how long and how many ingredients are included.
As everything is currently stored on this page, please click on the one you want to jump to! (It's alphabetically organised)
- Bolognese: 4/5. 15 ingredients, prep 1hr, slow cook for an additional 2-3hrs.
- Lemon drizzle cake: 2/5. 5 ingredients, prep 15 mins, bake for an additional 45 mins.
Bolognese
Ingredients
- lean beef mince 750g
- lean pork mince 500g
- carrots large x3
- mushrooms 400g
- onion extra large x3
- bulb of garlic 1/2
- tinned chopped tomatoes
- tomato passata 500g
- tomato puree 2tbsp
- marmite 1tbsp
- extra virgin olive oil
- celery salt, garlic salt 1tsp
- mixed herbs 1/2 jar
- oxo cubs x2
- Worcestershire sauce 50ml
Method
- Put the olive oil into a large (deep, saucepan) pan, just enough that is covers the bottom.
- Dice the three onions, food process them, put in the pan. Put the lid on - the aim is to soften the onions until they turn clear, not to fry them.
- Crush the garlic gloves and add to the onions when they have turned clear.
- Add 1 tin of tomatoes to the slow cooker on a high heat with the lid on.
- Add the beef and pork into a frying pan until brown then add to the slow cooker.
- Dice carrots using food processor and add to saucepan.
- Add all seasoning to saucepan, along with 1 tomato tin and passata.
- Add puree to the slow cooker.
- Blitz the mushrooms in food processor and add to saucepan, then add marmite.
- Let simmer until all is warm.
- Add the saucepan contents to the slow cooker.
- This takes about an hour. Leave to cook on low heat in slow cooker for 2-3 hours (if just using a saucepan then only for 1, stirring every 10 minutes)
Lemon drizzle cake
Ingredients
- 225g unsalted softened butter
- 225g self raising flower
- 310g caster sugar (85g - maybe 60g - for drizzle)
- 4 eggs
- 2 lemons (1 zested before juicing)
Method
- Preheat the oven to 180C (160C fan)
- Beat together the butter and 225g of the caster sugar until pale and creamy
- Add the eggs one at a time and slowly mix through
- Sift the flower and use 1 lemon for zest and juice, mixing until well combined
- Use a loaf tin and line with greaseproof paper then lightly grease it before spooning in the mixture to the tin
- Bake for 45-50 mins until a skewer inserted comes out clean
- While cake is cooling mix together the juice of the 1 lemons and the remainder of the caster sugar then prick the cake all over and pour