Gingerly testing out our oven

It was the first weekend since moving in where we did not have any guests over. This meant we were very lazy and had a lie in and no cleaning/vacuuming/steam mopping was done ūüėÄ

I did however feel the need to go outside so took the kick-scooter to the local Tesco which was fun and quick and picked up some ingredients for ginger and chocolate chip cookies. Luckily it only started raining just as I got back home. The oven we use is gas and doesn’t seem to keep a consistent temperature, as such I’ve only baked a few times and the results haven’t been as good as I would have liked. If only the previous owners hadn’t installed a narrow 55cm wide cooker (designed for small kitchens) when the standard width ones are 60cm grrrr.

Anyhow, James had fun playing with his new camera and I got to make cookies.


Recipe – makes 30 cookies

  • 140g plain flour
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp powdered ginger
  • 1/2 tsp fine sea salt
  • 150g unsalted butter, softened
  • 100g light brown sugar
  • 100g granulated sugar
  • 1 egg, beaten
  • 100g dark chocolate chips
  • 100g crystallised ginger, finely cut up


  1. Sieve together the flours, baking powder and powered ginger.
  2. Add in the salt.
  3. In a larger bowl, cream together the sugars and butter until light and fluffy.
  4. Add the beaten egg, a little at a time.
  5. Add the flour mix to the creamed mix and bring together, adding the chocolate chips and chopped ginger.
  6. Lay out cling film and form the dough into two sausages.
  7. Fridge for at least an hour.
  8. When you’re reading to make the cookies, preheat the oven to 180C.
  9. Use silicone mat or line baking sheet with parchment paper.
  10. Cut the sausages into rounds, about 1cm thick.
  11. Place the rounds on the sheets, leaving some space for expansion between then, about 4-5cm.
  12. Bake for about 15-20 minutes, until nicely coloured.
  13. Transfer to wire racks to cool.
As always prepare for battle.
Add all the dry ingredients into one bowl.
Cream the butter and sugar real good.


Once you have the butter nice and creamed add in the flour and other ingredients.


Roll it out into a sausage and leave in the fridge for at least an hour.





Be happy, grin-ola

Granola makes you grin
Granola makes you grin

Today was a nice lazy day. The sun was shining for once and we decided to make some granola to top up our supplies. We find that a handful of fruit (raspberries for tomorrow but we will switch back to strawberries which are cheaper), a couple of dollops of yoghurt (we should use natural yoghurt but find it smells too sour so use Onken flavoured fruit stuff which I’m sure has too much sugar) and a scoop of the granola fills us both up until lunchtime with no snacking in between required.

Granola recipe (makes enough for over a weeks breakfast for two people)


  • 3 cups – rolled oats
  • 1 cup – puffed oats
  • 1/4 cup – flax seeds
  • 1/4 cup – sunflower seeds
  • 1/4 cup – pumpkin seeds
  • 1/2 cup – almonds
  • 1/2 cup – walnuts
  • 1/2 cup – brazil nuts
  • 1/3 cup – olive oil
  • 1/3 cup – honey


  1. Heat oven to 150¬†¬įC
  2. Add all dry ingredients into a large bowl
  3. Then add the olive oil and honey, mix
  4. Line 2 trays with parchment paper
  5. Pour the mixture onto the trays
  6. Bake for 35 minutes
  7. It can be poured into a large tupperware container straight away to cool (it means it won’t stick to the parchment paper as it cools)
Ingredients (we find wholefoods has a good selection of ingredients at reasonable prices)
Ingredients (we find wholefoods has a good selection of ingredients at reasonable prices)
Collage 2016-07-31 21_05_04
It looks kind of beige now but it will taste delicious
Make sure you chop them up, go nuts
Make sure you chop them up, go nuts
Given everything a good stir
Given everything a good stir
Spread the love
Spread the love

After the excitement of making granola, we decided to also take advantage of it being the weekend and therefore us having more time by making delicious char siu pork with pak choi. We even made enough for leftovers, James has already got a reputation for being a foodie and he has only been in his job for 2 weeks, I suspect when his colleagues see the char siu pork it will reconfirm their suspicions of his food snobbery.

Matcha cupcakes

After a leisurely lie in and a hearty breakfast involving porridge and home-grown raspberries, we decided to make matcha cupcakes for a dessert and treat feast we will be attending later today.

I had already decided that we would make matcha cupcakes as we still somehow have matcha left over from our travels.

Matcha cupcakes mmmmmmm
Matcha cupcakes mmmmmmm

Ingredients (makes 12 cupcakes)


  • 110g butter ¬†softened at room temperature
  • 110g golden caster sugar
  • 2 medium eggs,¬†lightly beaten
  • 1 tsp vanilla extract
  • 110g self raising flour
  • 1-2 tbsp milk


  • 200g icing sugar
  • a few grams of matcha (for colour and some flavour)
  • 2-3 tbsp water


  1. Preheat the oven to 180C and prepare 12-hole cake tin with paper cases.
  2. Cream the butter and sugar together in a bowl until pale.
  3. Beat in the eggs a little at a time and stir in the vanilla extract.
  4. Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Put the mixture into the paper cases until they are half full.
  5. Bake in the oven for 10-15 minutes (13 in our example), or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
  6. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  7. Sieve icing sugar and matcha into a big bowl. Add a little water at a time until a thick spreading consistency. Put onto cupcakes and add sprinkles to decorate.
    Butter it up
    Butter it up
    The creaming begins, luckily with have a kmix to do it for us
    The creaming begins, luckily with have a kmix to do it for us
    Flour and most importantly, matcha
    Flour and most importantly, matcha
    An ice cream scoop makes it easy to put it into the cases
    An ice cream scoop makes it easy to put it into the cases

    Easy icing (we found buttercream didn't work so well with these cupcakes)
    Easy icing (we found buttercream didn’t work so well with these cupcakes)