Our Messy Kids Competition entry

We were recently invite to have a go at entering the Two Little Fleas bloggers competition to show our messy kids!

Now I’ve spared you the pictures of Kayleigh and Ethan’s room, I thought the mix of Barbie’s taking the Teenage Mutant Ninja Turtles for a ride in a pink car may (more…)

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*Recipe* Lemon Meringue

This is probably a classic for most and is the perfect end to a weekend or for a pick me up cold after lunch during the week!
I find this recipe fairly easy to follow and delicious, happy baking:


*Recipe* Lemon Meringue


  • Shortcrust Pastry -
  • 225g Plain Flour
  • 125g Butter
  • Pinch of salt
  • 3-4 tbs cold water
    Filing -
  • 3 tbs cornflour
  • 150 ml cold water
  • 2 large unwaxed lemons (if your lemons are small you will need approx. 5)
  • 75g Caster Sugar
  • 25g butter
  • 2 large egg yolks
    Meringue -
  • 2 large egg whites
  • 100g caster sugar


    How to make the pastry:
  • Sift the flour into the bowl with the inch of salt, then add the butter and rub into the flour with your fingers
  • Stir in 3-4 tbs of cold water with a knife until the mixture becomes to form a dough.
  • Knead on a lightly floured surface until smooth, then wrap in cling film and refrigerate for 30 minutes.
    Baking the pastry case:
  • Preaheat the oven to gas mark 5 (190 degrees)
  • Roll out the pastry on a lightly floured surface until its about 25cm in size
  • Line a flat tin with the pastry and chill for 15 minutes
  • Prick the base of the pastry with a fork and line with greaseproof paper and baking beans, bake for 15 minutes
  • Remove the greaseproof paper and beans and return to the oven for 5 minutes
  • Once the case is removed, reduce the oven to gas mark 2 (150 degrees)
    Making the lemon filling:
  • Mix the cornflower and water together in a saucepan
  • Grate the zest from the lemons (only use 2 lemons for the zest)
  • Squeeze the juice into a jug until you have approximately 1/4 pint of juice (this is where you may need more than 2 lemons if yours are small)
  • Add the lemon juice and zest to a saucepan and slowly bring to the boil, keep stirring with a spoon.
  • Simmer (still stirring) until the mixture thickens.
  • Remove from the heat and stir in the sugar and butter.
  • Let the mixture cool slightly then beat in the egg yolk.
  • Pour into the pastry case
  • At this point you can let the filling cool and add the meringue later.
  • Whisk the egg whites with an electric hand whisk (or food mixer if you have one!) until the hold stiff peaks
  • Add sugar slowly until it is thick and glossy.
  • Spoon over the lemon filling
  • Place on the top shelf of the oven and bake for 30-35 minutes until the meringue is crisp and golden.



Lemon Meringue

Lemon Meringue

Like I’ve said before I’m no pastry chef or baker, just a food lover (more…)

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Cooking made easy!

Step 1 – buy a working cooker!

We finally have a working cooker after 6 months of living with just a dodgy hob and grill, hooray!
Isn’t it shiny?!

Cooking made easy
Anyway, now that we have that it means that we are back in the kitchen and baking away.

Since it was connected for us on Tuesday, (more…)

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