My blog is for anyone like me who love's food and cooking. I'm a busy mum of two but always find time to cook & bake.My blog is full of recipes I love and I hope you do to.
Crispy pork belly
700g pork belly joint
150ml pineapple juice
1 tbsp brown sugar
1tbsp cider vinegar
1tsp dried thyme
1tsp rapeseed oil
Unroll the pork and put it skin-side up in a shallow non-metallic dish.Mix the juice,sugar,vinegar and thyme together.Pour over the pork,so that the meat is covered but skin isn't.Chill,uncovered,for 3 hours.Preheat oven to 160c,140c fan,gas 3.Line a roasting tin with foil.Transfer pork,skin-side up,to the tin.Brush the skin with the oil and sprinkle with sea salt.Bake for 2 hours,then increase temp to 220c,200c fan,gas 7 and cook for another 20-30 mins to crisp the crackling.Serve with crusty bread,chutneys and salad
175g butter,plus extra for greasing
200g milk chocolate,broken into pieces
225g light soft brown sugar
1tsp vanilla extract
100g plain flour
30g cocoa powder
Preheat the oven to gas 4,180c,fan 160c.Grease 20cm square baking tin and line with nonestick
Put the butter and 150g chocolate in a heatproof bowl set over a pan of barely simmering water,stirring often,until completely melted.Remove and set aside to cool a little.
Put the eggs,sugar and vanilla in a separate bowl and whisk to combine.Stir in cooled chocolate,then sift in flour and cocoa.Add the remaining chocolate ;mix well.
Pour the mixture into the lined tray and bake for 20-25 mins,until a thin crust forms on the surface with a silght wobble.
Remove from the oven and leave to cool in the tin for 30 mins,before transferring to a wire rack to cool completely.Cut into 36 squares and chill until ready to serve.
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve
Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.
2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
1 med egg,beaten
Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.