When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Vegan Chocolate Bon Bons

Vegan Chocolate Bon Bons

Lee Majhen-Todd

If you are not vegan, don’t be put off by the fact that these don’t have dairy of any kind. These bon bons are also gluten free and so easy.

They taste bloody amazing and according to the lovely Mr G, having them sitting around is a temptation he is unwilling, and unable to resist.

I have to agree with him on this, they’re so unbelievably moreish, I have to save them for birthdays and Christmas.

Bring on Christmas!

Go on, give it a go and enjoy your sweet life!

Rolled in a good amount of coco powder

  What You Need

  •  400g Dates – Deseeded

  • 25g Cocoa Powder plus more for dusting

  • 30g Walnuts

  • 2 tbsp P-nut butter – See Tip Box

  • ¼ tsp Vanilla Extract

Add all the ingredients and pulse

 How It’s Done

  •  Place the deseeded dates into a bowl and cover with boiling water.

  • Let them soak for 15 minutes before removing and draining them really well – See Tip Box

  • Place the dates into the bowl of a food processor along with the rest of the ingredients.

  • Use the pulse setting until the mixture is combined.

All pulsed together

  • Place the mixture in the fridge 20 minutes

  • Place some non-stick baking parchment on a tray and scoop out balls about 1 tbsp in size – See Tip Box

  • Set out about 15 cupcake cases ready for the bon bons.

  • Tip some cocoa powder onto a saucer

  • Roll each of the balls in the palm of your hand until they stick together nicely.

  • Roll each of the ball in the cocoa powder to give them a generous coating- don’t be stingy with this.

  • Place each of the coated balls into a cupcake cup to serve.

Have the coco ready to roll the balls in

  Tip Box

  •  Dates – The dates need to be de-seeded and when drained, they need to be as dry as possible. If need be, pat them dry once drained.

  • P-nut butter – I generally use p-nut butter, because I usually have it in my pantry, but substitute it with cashew butter or another kind.

  • Size – I use a 1tbsp measuring spoon to scoop out mixture, just to keep the balls uniform.

  • Covering in cocoa- It’s best to have everything ready before rolling the mixture into balls. Its a messy process and hands will be sticky.

Chocolate Dipped Basil, Orange & Pistachio Biscuit

Chocolate Dipped Basil, Orange & Pistachio Biscuit

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