Category: recipe

simple sunday

i’m a really good meat eater, but not great meat cooker.

due to where we’re currently living, with two electric hobs and one combination oven (more microwave than oven – it’s basically impossible to cook anything complicated), it’s pretty hard to cook up mouthwatering roasts or comforting pies.

however, after a past success with breaded chicken, i recently had a go with some pork chops with a side of roasted vegetables.

the following is very much a throw it together and see how it goes recipe.


pack of panko breadcrumbs

pork chops




variety of preferred vegetables

image (1)


– preheat your oven to around 180c

– chop your chosen vegetables and add to a baking tray or dish, sprinkling with your choice of seasoning and oil

– trim your meat (optional)

– set out 3 plates/bowls to hold your breading materials; spread some flour on one, the breadcrumbs on another, and gently beat the milk and egg together in the last

– heat up a frying pan with a small amount of oil

– put your chops in the flour and cover liberally

– cover them in the egg/milk mixture

– now roll them in the breadcrumbs

– lay them in the pan, turning after 4-5 minutes

– once they have some colour, put them on top of your vegetables and place in the oven for around 30 minutes

– remove from the oven, ensure the meat is cooked through, and enjoy with your vegetables!

image (2)

imagea satisfying and quick midweek meal.


simple sunday

things i have recently learnt – never leave your other half in front of saturday kitchen because you will end up making something.

most recently, it was this chocolate marshmallow brown sugar fudge.

fudge2confectionery making has always been a bit of a dream of mine but, as we all know, sugar can be a cruel mistress. this recipe and method however seemed to rely plenty on watching and guess work as opposed to sugar thermometers and precise temperatures, so we thought we’d give it a go.

we halved all ingredients to make sure the mixture would fit into our pans, but this is the original ingredient list.


butter = 70g

soft light brown sugar = 300g

evaporated milk = 125g

pink & white marshmallows = 1 pack

milk chocolate = 300g

dark chocolate = 75g


– set up your tin by lining it with greaseproof paper

– put the butter, sugar and milk in a pan and melt gently; check to see if the sugar has dissolved by dipped the back of a teaspoon in the mix and seeing if there are any obvious sugar crystals left

– once the sugar has dissolved, add the marshmallows and turn up the heat to boil the mixture; stir occasionally, because it’s fun to see everything mixing together (this should take 5-6 minutes)

– take the pan off the heat and add the chocolate; leave this for a few minutes to let the chocolate melt in to the mix, then stir

– pour the mixture into your lined tin and leave for a few hours to set

– cut up and try a piece, for scientific reasons

– take some into work and feel smug when you can offer your colleagues a piece of homemade fudge




the result is crumbly, chocolatey and sugary – great in small doses, but don’t try to scoff the lot at once.

simple sunday

2012-03-09 18.16.52

simple sunday baking; chewy oat cookies

here’s a confession – i find baking cookies really hard. i know they’re supposed to be the easiest thing in a baker’s book but there’s something i never quite get right.

these little treats (oats again!) allow for a different texture to your regular cookies, something more unusual than your regular chocolate chip, and you can even pretend that they’re a little bit healthy due to the addition of raisins. however i wholeheartedly encourage you to play around with the ingredients as the humble chocolate chip works really well.

chewy oat biscuits – makes 24 small or 12 large biscuits

margarine = 125g/4 1/2 oz

caster sugar = 200g/7oz

1 large egg

1/4 tsp vanilla extract

white plain flour = 115g/4oz

wholemeal plain flour = 115g/4oz

3/4 tsp bicarb of soda

porridge oats = 40g/1 1/2oz

raisins/chocolate chips/sultanas = 100g/3oz

– preheat your oven to 180 & lay greaseproof paper on your baking tray

– beat together your sugar & margarine until light & fluffly

– beat in your egg & add vanilla extract

– add your flour, slowly, & your bicarb then stir well

– add your oats & fruit or chocolate then keep stirring!

– time to get messy –

– use your hands to shape the dough into your desired shape

– flatten slightly & place on greaseproof paper with gaps between your cookies

– bake for around 12-14 minutes or until crispy at the edges

– try one while warm, what’s the harm?

– leave to cool or repeat the above step until full2012-03-09 15.32.23

simple sunday

raspberry/almond flapjacks

simple sunday baking; flapjacks

there’s almost nothing simpler than making flapjacks. perfect for breakfast, afternoon tea, or a lunchtime treat, these oaty beauties fit in to everyone’s life. they have, naturally, become a staple food in the diet of this thinhungrygirl.

never made flapjacks? why on earth not?

i always leave myself some of the sugary, buttery, oats in the pan after pouring the mix into the cake tin. you’re allowed to do this sort of thing when you’re the chef.

grab a pan, circle or square, grease it up, then follow this recipe for fool-proof flapjacks.

flapjacks – makes 1 standard cake tin

margarine = 8oz

sugar = 8oz (split this 4oz soft brown & 4oz white for an added treat)

oats = 12oz

golden syrup = 2 tablespoons

additions = chocolate chunks or chips, raspberries, blueberries, blackberries

– preheat your oven to around 180

– melt your butter & sugar over a low heat until combined & easy to pour

– add your oats & golden syrup

– mix together

– add any tasty treats you fancy & stir well; chocolate helps to make these great for naughty afternoon tea or hot dessert bars whereas fruit gives them a jammy texture and are great for breakfast

– spoon your mixture into a greased cake tin, flattening down the top with either a fork or wooden spoon

– bake for around 30 minutes or until browned on the outside (though this can be altered for personal preference: i like mine gooey in the middle)

– slice while warm, leave to stand, then turn out onto a wire rack

– enjoy!

blueberry flapjacks

traditional bake: lemon drizzle!

Lemon Drizzle Cakethere’s nothing quite as comforting as a lemon drizzle cake.

I took this recipe from a book I have called ‘Enjoy: Baking.’ Not hugely creative, but it does the trick. The only adjustment I made to the recipe was to make it into a round cake rather than a loaf, predominantly because I didn’t have a loaf tin at the time, but also because it looks more like grandma used to make!


oil or melted butter for greasing

175g plain flour

1tbsp baking powder

175g unsalted butter, softened

175g golden caster sugar

3 eggs, beaten

1 egg yolk

finely grated rind of 1 lemon

2tbsp lemon juice

(&, for the syrup, roughly 85g icing sugar and 3 tbsp lemon juice)


1) preheat the oven to 180c and grease & line your tin – you choose your favourite shape!

2) get ready for some standard baking techniques; sift the flour and baking powder into a large bowl and add the butter, caster sugar, eggs, AND egg yolk (phew!) – beat this well until the mixture is smooth, then stir in the lemon rind and juice note: choose how much juice you want to use, in my opinion it’s a case of the lemonier the better!

3) spoon the mixture into the prepared tin and smooth the surface with a knife then bake in the preheated oven for 40-50 minutes

4) remove the tin from the oven and place on a wire rack

5) for the syrup, place the icing sugar and lemon juice into a saucepan and heat gently without boiling note: as you will see from my photo, I didn’t allow the sugar to dissolve completely. although some people might not like the slightlier grainy texture this gives, i prefer the look of it.

6) prick the top of the cake several times with a skewer/something thin and spoon over the syrup, leaving to cool completely before turning out onto your nicest cake stand

7) enjoy with a cuppa!