Tag Archives: recipe

Scone Baking


On Sunday, we had a day of unwinding after our weekend.  It was also a day of unpacking emotionally from the trip we had just been on.  We decided in the afternoon to make scones.  It isn’t often Mr P gets to join in our activities, so it was nice that he could be involved as well.  I got the book Baking Bread With Children by Warren Lee Cohan.  I bought mine from Myriad Online as I was ordering a lot of stuff at once from then.  The above is a link to the book on Amazon (I don’t receive any money if you click and buy).  It’s got some lovely bread recipes in there which we hope to try, but on Sunday we just did the scone one as we had all the ingredients to hand.

Mr P mixing all the ingredients together

Mr P mixing all the ingredients together



enjoying patting out the dough

enjoying patting out the dough



helping her daddy out

helping her daddy out


trying to cut them out on her own

trying to cut them out on her own




having a play while waiting for the scones to bake-yes, that is flour in her hair :)

having a play while waiting for the scones to bake-yes, that is flour in her hair 🙂


our second batch, the fruit scones, worked much better than the first

our second batch, the fruit scones, worked much better than the first


It was such a lovely family activity, and both Miss E and I really loved the fact that Mr P was able to be there and get involved with us.  If you’d like to try making some scones, here is the recipe I used from the book mentioned above:


Devon Scones (makes 8)

200g plain (soft or pastry) flour

10 ml baking powder

2.5ml sea salt

150ml milk

60 g butter


1. Sift together flour, salt and baking powder

2. Cut in softened butter with two knives or a pastry blender

3. Stir in milk until it is thoroughly mixed

4. Knead lightly with hands to form it into a ball

5. Place on a floured surface and flatten dough to 2cm thickness

6. Using a glass, cut out circles and place them on a greased tray

7. Bake for 10-12 minutes in a preheated oven at 220 Celsius/450 Fahrenheit/ Gas Mark 7



-add 40 g poppy seeds

-add 100g cheddar cheese and chives

-add a handful of currants

-glaze tops with egg yoke for a shiny surface


I’m looking forward to trying some more of the bread recipes in this book with Miss E.  She enjoyed helping to get the scones ready for the oven and devoured them once they were cooked as well.  I think it is safe to say they have her stamp of approval. 🙂










Mary Berry’s Lemon Cupcakes




After our eventful day yesterday, when Miss E had gone to bed, and I was waiting for Mr P to get home from work, I decided to make him something nice.  We had a lot of eggs and some lemons, so I wanted a lemon dessert.  I didn’t have enough butter for a lemon drizzle cake, but I found Mary Berry’s lemon cupcake recipe, and they are just divine so I had to share the recipe!

Makes: 12
Preparation time: 10 minutes
Cooking time: 25 minutes

You will need
125 g soft butter
125 g self-raising flour
125 g caster sugar
2 tbsp milk
2 large eggs
Finely grated zest of 1 small lemon

For the lemon icing:
125 g soft unsalted butter
250 g icing sugar, sifted
Juice of 1 small lemon
Edible silver balls or glitter to decorate
Deep 12-hole muffin tin and 12 paper cases

1. Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.

2. Divide the mixture among the paper cases. Bake in a preheated oven at 180°C/gas mark 4 for 20–25 minutes until well risen and light golden brown. Transfer the cakes in their cases to a wire rack, and leave to cool.

3. Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.

4. Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.


somebody was standing a bit too close when the icing sugar exploded out of my Kenwood mixer underneath the cover

somebody was standing a bit too close when the icing sugar exploded out of my Kenwood mixer underneath the cover



cooled and decorated awaiting tasting

cooled and decorated awaiting tasting


Fat Free Fruit Tea Loaf


This is what we should have beene ating this morning instead of the reipe I posted yesterday, but as usual I saw a recipe title (the fat free bit didn’t grab my attention, just the fruit tea loaf) I liked, I read through the list of ingredients and liked the sound of it and rushed into making it before reading through the method……….where I discovered that the fruit had to soak for 2-3 hours in the tea mixture.  At after 7pm, there was no way I was hanging around waiting for that to soak and then waiting for it to cook, so I made it today instead.  Here’s the recipe:


  • 1 Darjeeling tea bag
  • 300g soft dried fruit such as apricots, prunes, apples etc
  • 175g soft brown sugar
  • 2 medium eggs beaten
  • 225g wholemeal flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 2 ripe bananas sliced

How to make it

  1. Grease and base line a 1kg loaf tin
  2. Soak the tea bag in 300ml boiling water for 5 minutes
  3. Roughly chop the fruit and add to the tea, discarding the tea bag and soak for 2 to 3 hours
  4. Preheat the oven to 180C, gas mark 4
  5. Mix in the sugar and eggs
  6. Mix together the flour, baking powder and mixed spice and fold into the fruit mixture
  7. Pour into the prepared tin and bake for 45 minutes or until firm to touch and a skewer comes out clean
  8. Allow to cool slightly before slicing


Serve with sliced bananas

I don’t have the best of ovens, but even with turning the temperature up to 200 before starting the baking this still took an extra 20 minutes on top of the 45 minutes stated in the recipe and my oven isnt normally that badly out after adjusting the temperature!  So it may take a little longer than 45 minutes to cook.

ready for the oven

ready for the oven

cooling off

cooling off


one half for breakfast tomorrow, one half for the freezer ready for a breakfast next week

one half for breakfast tomorrow, one half for the freezer ready for a breakfast next week


Mild Thai Green Curry


We tried this recipe last night.  It’s another from the Baby Led Weaning Recipe Book I mentioned before.  I, personally, would like it with a bit more chilli kick, but it smelled delicious and tasted just as good.  This is to serve 2 adults and 1 baby, but we doubled it so we could freeze some.  We doubled the paste and had loads left, so we’ve divided it up and put it in the freezer for future curries.  We also didn’t add the rice to the curry at the end and we omitted peas and put in a green and yellow pepper instead.

For the Curry Paste:

2 mild/medium green chilli peppers(deseeded and veins removed)

2 shallots (or 4 spring onions)

3 garlic cloves

2-3 cm piece of fresh ginger, peeled

2 lemongrass stalks, trimmed, outer leaves discarded and chopped

2 tbsp fresh coriander, chopped

1 tsp ground cumin

1 tsp ground coriander seeds

1 tsp grated lime zest (unwaxed)

1 tbsp lime juice

2 tbsp oil (if needed)

Finely chop the chilli peppers, shallots, garlic and ginger by hand or using a food processor.  Add the other ingredients and blend thoroughly until smooth (use a pestle and mortar for a really smooth paste).  Add a little oil, if needed, to give a manageable consistency.


The Rest: 

approx 2 tbsp mild Thai Green Curry Paste (see above)

2-3 chicken breasts sliced to suit your baby

400g tin (can) of coconut milk.

200g rice

1-2 handfuls of frozen peas and/or green beans


Heat a large saucepan or wok on the hob and add the Thai curry paste.

Add the chicken and fry briefly until the outside of the chicken pieces is sealed.

Add the coconut milk, bring to the boil, then reduce the heat and simmer for about 15 minutes.

Meanwhile, start cooking the rice so that it will be almost ready as the vegetables are becoming soft (the exact time will depend on the type of rice you use)

Add the frozen peas or beans to the curry and cook for a further 4-5 minutes (beans may need a little longer-about 6 minutes)

Drain the rice and add it to the chicken and vegetables and stir.  Cook for a further 2-3 minutes to allow the rice to absorb some of the sauce.

Serve warm, on its own or with a salad.


The paste…probably could have used a blitz in the food processor, but we had been food shopping and were too hungry to mess with that 🙂


The end result…my kitchen smelled divine!

Home-made Burgers


This is the recipe from the Baby Led Weaning Book I mentioned in a previous post.  It’s supposed to serve 2 adults and 1 baby.  We got 4 good sized burgers from it.

500g lean minced(ground)beef

1 small onion

1 egg, beaten

1 tsp Dijon mustard (optional)

1 tbsp chopped fresh parlsey or coriander (optional)-we added cracked black pepper and a bit of chilli powder

oil for frying (if needed)

Put all the ingredients into a bowl and mix thoroughly.  Shape the mixture into balls about the size of tennis balls(flouring or wetting your hands will help to stop it sticking), then flatten them into burgers, making sure they are roughly the same thickness.  If you have time, cover the burgers and put them in the fridge to firm up for an hour or so(or until you are ready to cook them).

Heat a griddle or frying pan, with oil if needed, and fry the burgers for 5-8 minutes on each side, pressing them down if griddling, until cooked through.  Serve warm.