Test Post showing Barb what this can do

I am wonderful

Zesty Lentil Loaf

1Tbsp flour
1/2 tsp salt
1 tbsp butter
1 cup of milk
2 cups cooked and pureed lentils
1 tsp minced onions or,
1 tsp sage poultry seasoning
1 cup bread crumbs
2 tbsp melted butter
1 egg separated then beaten

Blend flour, salt with butter in a saucepan over low heat. Add milk until mixture is thick and smooth.

Add lentils, onion, sage breadcrumbs and melted butter. Fold in egg yolk and then add stiffly beaten egg white.

Bake at 375 for 45 mins.

Afternoon Tea Cake

From my earliest memory, I can remember standing at my grandmother's knee and watching her make this recipe without measuring a single thing. Although I'm not there yet, I know this recipe by heart and no longer have to look at the recipe card.

This cake is a real crowd pleaser and never lasts more than a day or two. It goes great with a cup of English breakfast tea or also a great accompaniment to a steaming cup of coffee. One tip that I've learned over the years is to ensure that the eggs are also kept at room temp.

Enjoy and comment.

Ingredients
1lb butter (room temperature)
2 cups white sugar
3 cups flour
4 eggs
1 tsp of vanilla
1/4 tsp salt
3 tsp of baking powder
1 cup of milk


Preparations
Grease and flour baking pan and turn the oven on to 350 degrees.

Mix sugar and butter together until sugar has melted. Add in eggs 1 at a time beating well in between each egg. Add in vanilla and continue to stir well.

In a separate bowl combine all dry ingredients and mix well. Then start combining wet (including milk) and dry ingredients until all ingredients are combined.

Once mixed, 1/2 fill baking pans with the mixture and set to make for 30-40 mins or until toothpick inserted in centre is clean or until cake starts to pull away from sides of pan.


Preparation time: 15 mins
Baking time: 30 - 40 mins
Difficulty level: Easy

A Great Cornbread Recipe

I've been searching for the perfect cornbread recipe for the last couple of years. After years of trying multiple recipes that were either too dry, flavour-less, or too dense - I stumbled upon this recipe. I can't remember where I found the recipe but as soon as I find it, I'll make sure and give them credit. This recipes bakes up light and fluffy almost cake like and I really like that texture. It's the type of cornbread that you can eat with a chilli or, just with some butter and a nice cup of tea.

As with every recipe that I try, I put my own spin on it and am constantly modifying the ingredients to  take the recipe to the next level recipe to the next level. I've decided to share the basic recipe with you but will update this as as I keep tweaking to make it even better

Enjoy and comment!

Ingredients:
1/2 cup butter
2/3 cups white sugar
2 eggs
1 cup buttermilk
1/2 tsp of baking soda
1 cup of cornmeal
1 cup of flour
1/2 tsp of salt

Directions
Preheat oven to 375 degrees. Grease an 8-inch square plan.

Melt butter in a large skillet. Remove from hear and stir in sugar. Quickly add in eggs and beat until well blended. Stir in cornmeal, flour and salt until well blended with very few lumps remaining.

Bake in a pre-heated oven for 30-40 mins or until the toothpick in the center comes out clean.

Serves between 6 - 8
Preparation time: 15 mins
Cooking time: 30-40 mins
Difficulty level: Easy

New beginnings

Welcome!

I enjoy cooking!  And quite frankly eating too!

Over the last couple of years, I've been looking to unleash my life's purpose and I'm pretty confident that I've finally found it - I finally figured out that I was meant to share my food and cooking with the world.

Come join me as I embark on this new and exciting journey as I transition from out of the the corporate world and into the world of self-employment where I'm going to do something with food.