Ju made goats cheese and cherry tomato tartlet and a red velvet celebration cake.
Joe made cornflake and rice krispie buns.
Find out how we got on later this week!
Monday, 30 January 2012
Sunday, 29 January 2012
Friday, 27 January 2012
Friday favourites!
Each Friday I am going to share a food related favourite something, be that a recipe, ingredient, cookbook, food, bit of cooking kit, food purchase. And so, let us begin...
Friday favourites...and I'm in love!
Please join me this week by appreciating Vanilla Extract in all it's glory. Until very recently, I've always been a vanilla essence girl. My passion for vanilla extract began when I was watching a re-run of Lorraine Pascale's "Baking made easy". Lorraine, looking all glamorous and gorgeous, - ok then, and a little bit smug truth be told, or at least that's what I thought at the time - told us that she 'would always prefer to use either vanilla pods or vanilla extract but NEVER, vanilla essence". Lorraine left it at that. No further explanation, just the suggestion that vanilla essence really wouldn't do.
"Well", I thought to myself feeling like a second-rate-cooking-baking-type-of-person, "I'm not sure I see what the vanilla-fuss is about". To be completely honest I thought Lorraine was being more than a little bit sniffy about this whole vanilla issue. Until, that is, I saw this bottle looking down at me from the supermarket shelf.
So Lorraine, I salute you!
Just one thing though. When I tried making the 'red velvet celebration cake' from your recipe on the BBC website, I noticed that there, listed in the ingredients was 'vanilla essence'. And as we both now know Lorraine, that, would never do.
Friday favourites...and I'm in love!
Please join me this week by appreciating Vanilla Extract in all it's glory. Until very recently, I've always been a vanilla essence girl. My passion for vanilla extract began when I was watching a re-run of Lorraine Pascale's "Baking made easy". Lorraine, looking all glamorous and gorgeous, - ok then, and a little bit smug truth be told, or at least that's what I thought at the time - told us that she 'would always prefer to use either vanilla pods or vanilla extract but NEVER, vanilla essence". Lorraine left it at that. No further explanation, just the suggestion that vanilla essence really wouldn't do.
"Well", I thought to myself feeling like a second-rate-cooking-baking-type-of-person, "I'm not sure I see what the vanilla-fuss is about". To be completely honest I thought Lorraine was being more than a little bit sniffy about this whole vanilla issue. Until, that is, I saw this bottle looking down at me from the supermarket shelf.
"Oh my." I had to have it. And now, there is simply no going back. Oh, the smell, Oh, the flavour. Oh, just having that bottle gazing down at me from my kitchen shelf.
So Lorraine, I salute you!
Just one thing though. When I tried making the 'red velvet celebration cake' from your recipe on the BBC website, I noticed that there, listed in the ingredients was 'vanilla essence'. And as we both now know Lorraine, that, would never do.
 |
| My attempt at the 'red velvet celebration cake' for my friend, Sara's birthday. |
Thursday, 26 January 2012
Joe and Ju decorate cakes with sugar paste
For quite a while, I'd fancied having a go at decorting cakes with sugarpaste. I have for some time been harbouring secret thoughts that with a bit of practise I could become really good at this...that it could become my 'thing' as it were.
My first attempt a few weeks ago was for the Star Wars party we had for Joe and Andy's birthday - yes, they share the same birthday. As first attempts go, some would say that R2-D2 as possibly a little ambitious. Especially for a woman who has very little spare time on her hands. I would have to agree. I gave it my best shot though and this was the result...
We used icing cutters to make the flowers which makes life a lot easier! The flowers were then easily stuck on with edible glue. We finished off with a pretty ribbon.
All of the cakes above were made following Mary Berry's 'perfect victoria sponge' recipe which I'll post another day.
I am most definitely a novice. I have a lot to learn. I have a lot of 'kit' to collect - certainly some cake smoothers wouldn't go amiss! But y'know, I really enjoy doing this and if for no other reason than that then I shall continue!
My first attempt a few weeks ago was for the Star Wars party we had for Joe and Andy's birthday - yes, they share the same birthday. As first attempts go, some would say that R2-D2 as possibly a little ambitious. Especially for a woman who has very little spare time on her hands. I would have to agree. I gave it my best shot though and this was the result...
Both Joe and Andy were impressed and that was good enough for me. I used ready made sugarpaste which is now readily available in supermarkets. And decrated with a tube or bought blue icing.
My second attempt (last week) became a joint venture with Joe. I was delighted that he wanted to help decorate the cake I had made for my Mum's birthday. This was the finished product...
We used icing cutters to make the flowers which makes life a lot easier! The flowers were then easily stuck on with edible glue. We finished off with a pretty ribbon.
The following day I was busy cake making again. This time for the Harry Potter party for Joe's school friends to come round as a belated birthday celebration - hardly anyone attends if you hold the party in the school holidays and so we wait until everyone has settled back in to school. I was in a massive rush to decorate this cake just in time for the party and unfortunately ran out of the icing I used to do the writing - hence the two tone appearance...
All of the cakes above were made following Mary Berry's 'perfect victoria sponge' recipe which I'll post another day.
I am most definitely a novice. I have a lot to learn. I have a lot of 'kit' to collect - certainly some cake smoothers wouldn't go amiss! But y'know, I really enjoy doing this and if for no other reason than that then I shall continue!
Tuesday, 24 January 2012
Pasta with chicken and choritzo
Ok. I hold my hands up, the only reason this recipe came about was due to another attempt to use up leftover roast chicken. However, as it was very tasty, I would now cook this again from scratch if we ever found ourselves in the unlikely position of not having leftover chicken in the fridge - yes, we eat a lot of roast chicken in our house!
I used these ingredients:-
A couple of handfuls of shredded roast chicen (or you could use 2 small uncooked chicken breasts cut into strips)
A handful of chopped choritzo
2 cloves of garlic, finely chopped
A generous pinch of dried oregano
A generous spinkle of black pepper
1 glass white wine
2 tins chopped tomatoes
2 tablespoons olive oil
Parmesan to serve
Heat the olive oil in a large saucepan over a medium heat. If using uncooked chicken then pan-fry until cooked through and then set to one side. Add a little more oil to the pan if necessary and lightly pan-fry the choritzo to release the juices as this will help to flavour the sauce. Set aside the choritzo.
Lightly fry the garlic and then add the oregano and black pepper and stir through. Now add the glass of wine. Stir and cook for a couple of minutes. Add the tomatoes and bring to the boil Simmer for approx one hour until the sauce has reduced and thickened and is lovey and rich to the taste.
Add the cooked chicken and choritzo and heat through. Serve on cooked pasta of your choice and serve with a generous helping of grated parmesan.
I used these ingredients:-
A couple of handfuls of shredded roast chicen (or you could use 2 small uncooked chicken breasts cut into strips)
A handful of chopped choritzo
2 cloves of garlic, finely chopped
A generous pinch of dried oregano
A generous spinkle of black pepper
1 glass white wine
2 tins chopped tomatoes
2 tablespoons olive oil
Parmesan to serve
Heat the olive oil in a large saucepan over a medium heat. If using uncooked chicken then pan-fry until cooked through and then set to one side. Add a little more oil to the pan if necessary and lightly pan-fry the choritzo to release the juices as this will help to flavour the sauce. Set aside the choritzo.
Lightly fry the garlic and then add the oregano and black pepper and stir through. Now add the glass of wine. Stir and cook for a couple of minutes. Add the tomatoes and bring to the boil Simmer for approx one hour until the sauce has reduced and thickened and is lovey and rich to the taste.
Add the cooked chicken and choritzo and heat through. Serve on cooked pasta of your choice and serve with a generous helping of grated parmesan.
Monday, 23 January 2012
Week 3 of our 2012 culinary challenge!
Ju made up a pasta recipe - Roast chicken and choritzo pasta.
Joe and Ju played with sugarpaste and iced a couple of cakes.
Joe and Ju played with sugarpaste and iced a couple of cakes.
Friday, 20 January 2012
Pizza not so express
I have never previously made an entite pizza from scratch. I felt really quite virtuous about doing so though. I was toying with a choice of two pizza base dough recipes of the thin and crispy variety:- a Jamie Oliver recipe from his first book "The Naked Chef" and a recipe from the "Kids Baking" book.
In the end I went with the 'Kids Baking' recipe thinking "if it's aimed at kids from age 6 upwards then how tricky can it be?" And, as hoped, it was suprisingly simple. The only note of caution I would add is that the time the dough can take to 'prove' can vary depending on a lot of things so don't panic if very little seems to have happened in the time stated in the recipe.
These are the ingredients for the pizza base dough:-
355g plain flour (plus extra for kneading) - I found it better to use half plain flour and half strong white flour
7g rapid-rise yeast powder
2 teaspoons sugar
2 & 1/2 teaspoons salt
240ml (8 fl oz) warm water btween 46C and 52C - I don't (yet!) own a cooking thermometer and so it was guess work wich is a little risky as the wrong temperature could impact on proving the dough (affecting the way it rises)
2 tablspoons olive oil
1 teaspoon vegetable oil (or more olive oil)
To begin, put the flour, yeast, sugar and salt into a large bowl ad mix together using a wooden spoon.
Add the warm water and olive oil and mix together until a 'rough shaggy dough forms' - this description of the dough is taken directly from the book and describes perfectly how the dough looks.
Now it's time to knead the dough - you need to put some effort in to give the dough (and possibly yourself) a good workout!. Keep the surface you are working on well floured. I used the heal of my hand, pushing the dough away from me before folding back in, turning the dough 'ball' and repeating. I did this for 10 minutes until the dough had lost it's stickiness and felt smooth.
I then put the vegetable oil into a clean bowl in which I then placed the ball of kneaded dough ensuring it was coated with the oil. I tightly wrapped clingfilm around the bowl before putting it beside the fire to rise.
Three hours later (rather than the 45 minutes suggested in the recipe) and my dough had finally doubled in size! When I made the dough again this week, I replaced half of the plain flour with a strong white flour and found the dough had risen much quicker taking just over an hour. A good test to see if the dough is risen enough is to poke ypur finger into it and if the indent stays the dough is ready. If the indent in the dough springs back out leave the dough a little longer before checking again.
Once risen I divided the dough into 3 equal parts and pushed each part into a rough ball shape. I the used the heal of my hand to flatten each ball before using my fingers to press and stretch the dough into a 'rustically' round (ish pizza shape which was then placed onto a baking tray lined with baking parchment.
Rather than using passata I made a tomato sauce, to spread onto the dough, that is loosly based on Jamie Oliver's tomato sauce, another recipe from his first book - I'll post this recipe another day. Grated cheddar cheese was sprinkled on top with slices of mozzarella cheese, choritzo sausage and torn basil leaves.
The pizzas were baked in the oven at 230C for 10 to 15 mins depending on the size of the pizza. Be careful to kee checking them though as they will quickly burn given only a little too long - as I discovered! Thakfully, two of the three I made survived the ordeal well and were ready to eat.
Yum! Shop bought pizza will never taste as good again!
This week I've used this recipe again to make 20 bases (yes, 20!!!) for my eldest son's birthday party at the weekend, but that's another story entirely...
In the end I went with the 'Kids Baking' recipe thinking "if it's aimed at kids from age 6 upwards then how tricky can it be?" And, as hoped, it was suprisingly simple. The only note of caution I would add is that the time the dough can take to 'prove' can vary depending on a lot of things so don't panic if very little seems to have happened in the time stated in the recipe.
These are the ingredients for the pizza base dough:-
355g plain flour (plus extra for kneading) - I found it better to use half plain flour and half strong white flour
7g rapid-rise yeast powder
2 teaspoons sugar
2 & 1/2 teaspoons salt
240ml (8 fl oz) warm water btween 46C and 52C - I don't (yet!) own a cooking thermometer and so it was guess work wich is a little risky as the wrong temperature could impact on proving the dough (affecting the way it rises)
2 tablspoons olive oil
1 teaspoon vegetable oil (or more olive oil)
To begin, put the flour, yeast, sugar and salt into a large bowl ad mix together using a wooden spoon.
Add the warm water and olive oil and mix together until a 'rough shaggy dough forms' - this description of the dough is taken directly from the book and describes perfectly how the dough looks.
Now it's time to knead the dough - you need to put some effort in to give the dough (and possibly yourself) a good workout!. Keep the surface you are working on well floured. I used the heal of my hand, pushing the dough away from me before folding back in, turning the dough 'ball' and repeating. I did this for 10 minutes until the dough had lost it's stickiness and felt smooth.
I then put the vegetable oil into a clean bowl in which I then placed the ball of kneaded dough ensuring it was coated with the oil. I tightly wrapped clingfilm around the bowl before putting it beside the fire to rise.
Three hours later (rather than the 45 minutes suggested in the recipe) and my dough had finally doubled in size! When I made the dough again this week, I replaced half of the plain flour with a strong white flour and found the dough had risen much quicker taking just over an hour. A good test to see if the dough is risen enough is to poke ypur finger into it and if the indent stays the dough is ready. If the indent in the dough springs back out leave the dough a little longer before checking again.
Once risen I divided the dough into 3 equal parts and pushed each part into a rough ball shape. I the used the heal of my hand to flatten each ball before using my fingers to press and stretch the dough into a 'rustically' round (ish pizza shape which was then placed onto a baking tray lined with baking parchment.
Rather than using passata I made a tomato sauce, to spread onto the dough, that is loosly based on Jamie Oliver's tomato sauce, another recipe from his first book - I'll post this recipe another day. Grated cheddar cheese was sprinkled on top with slices of mozzarella cheese, choritzo sausage and torn basil leaves.
The pizzas were baked in the oven at 230C for 10 to 15 mins depending on the size of the pizza. Be careful to kee checking them though as they will quickly burn given only a little too long - as I discovered! Thakfully, two of the three I made survived the ordeal well and were ready to eat.
Yum! Shop bought pizza will never taste as good again!
This week I've used this recipe again to make 20 bases (yes, 20!!!) for my eldest son's birthday party at the weekend, but that's another story entirely...
Tuesday, 17 January 2012
Jacket spuds!
After turning the oven on to heat up to 200C I tried to entice Joe into a postive frame of mind by suggesting we would go and 'kill some spuds' - meaning we needed to gently prick each potato with a fork before poppiing into the microwave for about 10 minutes to soften. We always tend to use the mircrowave first to speed things up as we don't allow ourselves enough time for the potatoes to bake for long enough solely in the oven.
After being transferred from the microwave to the oven we let the potatoes bake for approximately 1hr. It depends on the size of the potatoes and how crispy you like them - we like them crispy! As Joe prefers to not eat the skins - I'm hoping this will change in the future! - and so once cooked, we scooped the fluffy potato out and squished with a fork, adding butter and mature cheddar cheese, grated by Joe, before serving in a bowl - minor the skins! For those of us who enjoy the skins, serve simply in the skins, squished or not!
Some of our favourite toppings include:- chilli, beans and cheese, tuna and mayonaise, cheese and crispy smoked bacon.
Enjoy.
Monday, 16 January 2012
Week 2 of our 2012 culinary challenge!
Ju's new recipe was... pizzas!
Joe stuck with the potato theme and learned to cook baked (jacket) potatoes.
Joe stuck with the potato theme and learned to cook baked (jacket) potatoes.
Thursday, 12 January 2012
Week 1 - The chicken soup debacle
Having felt that the Yorkshire Puddings had gone well I thought I would have a go at another new recipe as I was feeling that maybe the Yorkshire Pud's would be thought to have been too simple. I think it would be fair to say that I maybe got a little ahead of myself and was feeling a tad over-confident.
Having some left over chicken that was still on the carcess I decided on a Chicken Soup recipe by the wonderful Tessa Kiros in my favourite looking cookery book "Apples for Jam". I love love love this book. I also have Tessa's 'Venezia' book which I have cooked nothing from as yet but love to peruse for the wonderful images of Venice held within the books pages.
Anyway, back to the chicken soup. It did not go well. Mainly because I decided to adapt the recipe rather than follow the recipe to the letter and using all of the ingredients listed. I should have been wary when I spotted the word 'broth' as I prefer my soups to be thick and creamy but I was, I think, seduced by the word 'velvety'.
These were the ingredients listed in the recipe:-
1 chicken (approx 1.2kg)
1 leafy celery stalk
2 small carrots
1 small leek
12 black peppercorns
50g butter
30g plain flour
1 egg
2 tablespoons marsala or port
Freshly grated parmesan or pecorino cheese
I didn't have the egg, the marsala or port, or the cheese. And also, I was using very little (already cooked) chicken and mainly working with the bones - yes, ridiculous I know! Assuming you do have all the ingredients, this is what should have happened...apparently...
The (uncooked) chicken should be put into a pot with the chopped vegetables and about 3 litres of water. Add a pinch of salt and bring to the boil. After skimming any excess oil from the surface, then simmer for 1hr 30mins. Next, set aside the chicken and strain the remaining liquid into a clean pan. Take the meat from the chicken, tearing half of it into stips and blending the other half.
Melt the butter in a pan then add the flour and stir together. Bit by bit, add the strained liquid, mixing well each time to ensure there are no lumps. When all the liquid has been added, simmer for 10mins and then add the marsala or port.and all of the chicken meat - both the blended and the strips. Then simmer for another 10 mins. Add the beaten egg to the chicken broth stirring through for a couple of minutes over a very low heat.
Serve immediately with a generous spoon of the cheese on top.
Sounds delicious.
Back to my reality. Basically, I made what was, in effect, a good chicken stock. I should have quit whilst I was ahead. But no. I had a last ditch attempt at thinkening the 'soup' by adding - wait for it...two paxkets of asparagus cuppa soup. I know I know. Clearly the wrong thing to do. The finished result, at best, was unpleasant.
I have, however, learnt a valuable lesson. Ingredients are listed for a reason. Whilst some substitution and improvisation may be ok, there is a limit. I shan't be making that mistake again!!
Having some left over chicken that was still on the carcess I decided on a Chicken Soup recipe by the wonderful Tessa Kiros in my favourite looking cookery book "Apples for Jam". I love love love this book. I also have Tessa's 'Venezia' book which I have cooked nothing from as yet but love to peruse for the wonderful images of Venice held within the books pages.Anyway, back to the chicken soup. It did not go well. Mainly because I decided to adapt the recipe rather than follow the recipe to the letter and using all of the ingredients listed. I should have been wary when I spotted the word 'broth' as I prefer my soups to be thick and creamy but I was, I think, seduced by the word 'velvety'.
These were the ingredients listed in the recipe:-
1 chicken (approx 1.2kg)
1 leafy celery stalk
2 small carrots
1 small leek
12 black peppercorns
50g butter
30g plain flour
1 egg
2 tablespoons marsala or port
Freshly grated parmesan or pecorino cheese
I didn't have the egg, the marsala or port, or the cheese. And also, I was using very little (already cooked) chicken and mainly working with the bones - yes, ridiculous I know! Assuming you do have all the ingredients, this is what should have happened...apparently...
The (uncooked) chicken should be put into a pot with the chopped vegetables and about 3 litres of water. Add a pinch of salt and bring to the boil. After skimming any excess oil from the surface, then simmer for 1hr 30mins. Next, set aside the chicken and strain the remaining liquid into a clean pan. Take the meat from the chicken, tearing half of it into stips and blending the other half.
Melt the butter in a pan then add the flour and stir together. Bit by bit, add the strained liquid, mixing well each time to ensure there are no lumps. When all the liquid has been added, simmer for 10mins and then add the marsala or port.and all of the chicken meat - both the blended and the strips. Then simmer for another 10 mins. Add the beaten egg to the chicken broth stirring through for a couple of minutes over a very low heat.
Serve immediately with a generous spoon of the cheese on top.
Sounds delicious.
Back to my reality. Basically, I made what was, in effect, a good chicken stock. I should have quit whilst I was ahead. But no. I had a last ditch attempt at thinkening the 'soup' by adding - wait for it...two paxkets of asparagus cuppa soup. I know I know. Clearly the wrong thing to do. The finished result, at best, was unpleasant.
I have, however, learnt a valuable lesson. Ingredients are listed for a reason. Whilst some substitution and improvisation may be ok, there is a limit. I shan't be making that mistake again!!
Week 1 - Let's do the mashed potato - Joe makes mashed potato!
We started off with me demonstrating how to peel a potato. This was tricky for Joe but he had a go so that he could at least get a feel for how it's done. He then very carefully chopped the potatoes up - with me helping out by holding the potato and feeling nervous about whether or not we would both escape with all of our fingers in tact!
Joe then put the chopped potatoes into a saucepan of cold water which we put on to boil for approximately 20mins until the potatoes were soft. From this point until the potatoes were cooked, Joe asked every 5 mins if the potatoes were ready - a little bit like the culinary version of "are we nearly there yet?".
Once cooked, we drained and began the fun bit - the mashing! A generous knob of butter and a splash of milk helped us on our way and slowly we pushed through the spuds, crushing them to within an inch of their lives. We finished off by beating the mash with a wooden spoon which makes them nice and creamy in texture.
And then we proudly served them up with our roast dinner.
"These potatoes taste just a little bit better today Mummy" announced Joe as we tucked in.
Result :-)
Joe then put the chopped potatoes into a saucepan of cold water which we put on to boil for approximately 20mins until the potatoes were soft. From this point until the potatoes were cooked, Joe asked every 5 mins if the potatoes were ready - a little bit like the culinary version of "are we nearly there yet?".
Once cooked, we drained and began the fun bit - the mashing! A generous knob of butter and a splash of milk helped us on our way and slowly we pushed through the spuds, crushing them to within an inch of their lives. We finished off by beating the mash with a wooden spoon which makes them nice and creamy in texture.
And then we proudly served them up with our roast dinner.
"These potatoes taste just a little bit better today Mummy" announced Joe as we tucked in.
Result :-)
Wednesday, 11 January 2012
Week 1 - Good old Yorkshire puddings!
I (Ju) decided to start nice and easy with a recipe made up of only four ingredients - Yorkshire Puddings! As a girl who acutally lives in Yorshire, in the UK, there is really no excuse for me not being able to make these. And a roast beef (or any other roast meat really) dinner just isn't the same without a decent Yorkshire pud!
I followed the directions provided in "The best of Mrs Beeton's Easy Everyday Cooking" cookbook.
This book is a great guide to mastering the basics of everday cooking. This is the recipe:-
100g/4oz plain flour
1 egg (beaten)
150ml/ 1/4 pint milk
150ml/ 1/4 pint water
A pinch of salt is optional and you will need fat - oil, butter or meat fat juices - to cook the puddings in.
To make the batter, the flour should be sifted into a bowl - with the pinch of salt if using. The beaten egg should be added and the milk gradually worked in. Beat the mixture for a few minutes until it is smooth and bubbly. Stir in the water. The mixture can be used immediately or can stand in the fridge until you are ready for it.
I put a knob of margerine in the tins I was using - this mixture will make either 6 small (7.5 cm) puddings or 1 large pudding. - and then put them in the oven to let the oil heat for 5 minutes until it is very hot. Then pour the mixture into the tin(s) and bake the puddings on the top shelf of the oven set to 200C for 15 to 20 mins until they have risen and are golden brown.
I tried spreading the mixture between three small tins and one larger tin which meant that there wasn't really enough batter for the larger tin. Nevertheless, the appearance of the finished puddings were reasonably good despite the larger pudding being a little flat! And the main thing was that Joe, Andy, my parents and me thought that they tasted good.
I followed the directions provided in "The best of Mrs Beeton's Easy Everyday Cooking" cookbook.
 |
| "Dine we must and we may as well dine elegantly as well as wholesomely" Mrs Beaton |
100g/4oz plain flour
1 egg (beaten)
150ml/ 1/4 pint milk
150ml/ 1/4 pint water
A pinch of salt is optional and you will need fat - oil, butter or meat fat juices - to cook the puddings in.
To make the batter, the flour should be sifted into a bowl - with the pinch of salt if using. The beaten egg should be added and the milk gradually worked in. Beat the mixture for a few minutes until it is smooth and bubbly. Stir in the water. The mixture can be used immediately or can stand in the fridge until you are ready for it.
I put a knob of margerine in the tins I was using - this mixture will make either 6 small (7.5 cm) puddings or 1 large pudding. - and then put them in the oven to let the oil heat for 5 minutes until it is very hot. Then pour the mixture into the tin(s) and bake the puddings on the top shelf of the oven set to 200C for 15 to 20 mins until they have risen and are golden brown.
I tried spreading the mixture between three small tins and one larger tin which meant that there wasn't really enough batter for the larger tin. Nevertheless, the appearance of the finished puddings were reasonably good despite the larger pudding being a little flat! And the main thing was that Joe, Andy, my parents and me thought that they tasted good.
Sorry but I forgot to take photos. I'll try harder next time. For anyone who is unfamiliar with the concept of the Yorkshire Pudding, here's a picture I've borrowed from BBC Good Food magazine to show you what they look like:-
 |
| "Yorkshire puddings"! Image taken from BBC Good Food Magazine. |
Tuesday, 10 January 2012
Week 1 of our 2012 culinary challenge!
Ju made:- Yorkshire Puddings; Chicken Soup
Joe learnt how to cook:- Mashed potato
Find out how we got on very soon...
Joe learnt how to cook:- Mashed potato
Find out how we got on very soon...
Welcome to Cocoa & Fig
Hello and thank you for dropping by to take a peek at this brand new blog. In the blog I started writing a few months ago entitled 'Ju's musings on life' there was recently a post that laid out the culinary aims of me (Ju) and my eight year old son (Joe) for 2012 :- I am hoping to cook a new recipe each week and Joe is going to build on his love of baking, and will also, be learning how to cook the basics. We had intended to write about these endeavours on the original blog but then thought it would be better to give these food adventures a home of their own. Which is here, on Cocoa and Fig. We will be providing weekly updates about how the previous week had gone - the good, the bad and the ugly! We hope you enjoy!
Let us begin...
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