Posted in Baking, Uncategorized

Shortbread – Fathers Day Special


My lovely dad is an easy customer, just beer and shortbread. I have always bought it in the past, but due to a sudden influx of time (I have finished university¬†forever…!)¬†I thought I would give making it from scratch a go. It was surprisingly easy and rather tasty. This is based on a recipe from the Guardian, where they find the ‘best’ recipe. The results have always been brill!

1 hour

butter (at room temp), plain flour, caster sugar, semolina and a pinch of salt

Start by preheating the oven to 150c. Then cream 115gm of butter and 55gm of caster sugar until smooth, with a pinch of salt. Then sieve 130gm of plain flour and 40gm of semolina or any ground rice. Beat together and when it is starting to bind, with clean hands push the mixture into a dough. The dough should be durable to roll to 1cm thickness (this may be easier to do in small batches) and cut with a cookie cutter or a glass. Place the shortbread slightly spaced apart onto a lined baking tray. Prick the top of the shortbread with a fork to get the ‘authentic’ shortbread holes and put in the fridge for 15 minutes. Bake in the oven for about 20 minutes, until firm but not brown. Allow to cool and sprinkle the top with caster sugar and make your dads day!

Posted in Uncategorized

Aubergine and Feta Salad

aubergine salad.jpg

I love aubergines, but always buy them and can’t think what to make with them. Here is a lovely recipe that works great as a pack lunch, cheap, healthy and packed with flavour you can’t go wrong! It takes a while to cook but throw it in the oven when you are watching tele and jobs a good un’.

aubergine, feta, rocket (or any salad leaves), chickpeas, walnuts, oil, chilli flakes, honey, Italian herbs, salt and pepper

45 mins serves 2

Pre heat the oven to 180c. Then start by cutting up the aubergine roughly into 2cm cubes, place on a high sided roasting tray with 2tbsp of oil, 2tbsp of honey, 1tsp Italian herbs, pinch of chilli flakes and season well. Mix together and pop into the oven, after about 20 minutes add a tin of drained and washed ready to eat chickpeas and mix it all together. Cook for a further 20 minutes, or until the aubergine has halved in size and is starting to brown. Stir through 100gm of chopped feta, a handful of salad (rocket works well), 50 gm chopped walnuts (optional!) and if you fancy a bit of balsamic.