Hungry Jenny Under the Knife

Well, I'm off to the hospital tomorrow for an operation on my jaw.

Er no, I'm not getting my jaw wired shut as punishment for being ever-Hungry. It's to correct my bite.

And hell yes, I plan to go under the knife in style!

Ok, obviously I'm kidding about that part (sorry to disappoint you). This was just the best picture I could find to show you my bite.

Basically my lower jaw is too far forward and also off-centre a bit too. People ask if it makes it difficult to eat, but it's been like that for as long as I remember so I've got used to eating the way I do, I guess. For example, my jaw clicks sometimes when I chew and it can be awkward to bite into certain foods - it doesn't hurt but I've never thought there was anything 'unusual' about it because it's always been like that for me.

My orthodontist said that jaw correction is necessary because it could cause problems as I get older, and that after having it done, I will find it easier to eat, sleep, speak and even breathe better...

Alot of people have asked if I'm nervous about getting it done, and I'm really not - for some reason, it's just not registering with me how 'big' this operation is and how much of an effect it will have on me. I had some of girlies over last night and was touched to receive some well-wishing gifts from them, including this cake!

(It's all gone already by the way, it was scrummy!)

I think the nerves are likely to jump in just before the surgery, but what I'm more concerned with at the moment is the recovery process afterwards - I hate lying around doing nothing and I know I'm going to have to fight my impatience to just get back up and running. I'm not allowed to do ANY physical activity for at least 6 weeks after the op. So that means no aikido, capoeira, pole, street dance, or even cycling...I think I might actually end up going stir-crazy.

The good news is that over the last few weeks, I've been marathon-cooking my socks off, to line up blog posts to auto-publish over the next month, incase I'm too tired or whatever to even blog - I need to keep feeding you guys after all!

Oh, and incase you're wondering why I'm in that crazy get-up above, it's because I was in the midst of doing The Flapjack Dance.

Continue reading this post..

Friday Pie-Day: Lime and Ginger Turkey Pie

My favourite pies are the ones that are jam-packed - no, not jam literally - but packed inside with lots of different flavours going on. Of course, the flavours have to complement each other, otherwise this would not lead to tasty pies at all.

But with savoury dishes in particular, I always like to include a few different ingredients - for some reason, it feels 'wrong' to me to just have one type of veg within a meal - there's always has to be at least 1 or 2 more in there.

I like to think that it makes a dish look more appealing too...

Ok, so this isn't the most beautifully laid out pie but wait until I tell you about the taste!

There was no real plan behind the building of this pie to be honest. I just happened to have a random lime and some fresh ginger to use up in my fridge. I'm also trying to eat my way through my freezer drawer to get more space and found some turkey leg - leg and thigh are my favourite cuts of turkey because they are oh-so-soft and don't dry out in the oven.

I decided to mix the lime and ginger together with some honey to create nice sticky marinade for the turkey, throwing in the zest as well for extra limeness.

For the toppng, I mashed some potato with more lime and a bit of milk. Potato topped pies are just awesome when you're able to mix in the flavour of the filling as well. In this case, I ended up getting broccoli bits in my potato too, because I was trying not to use too many pans and ending up mashing other random bits into the topping!

Lime and Ginger Turkey Pie

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For an 8" pie dish (serves 3-4):

300g turkey leg, chopped
Zest and juice of 2 limes
1 tbsp ginger, grated
2 tbsp honey
2 tbsp soy sauce
200g broccoli, chopped
2 celery sticks, chopped
100g frozen peas
2 spring onions, chopped
500g potato, chopped
1 tsp garlic salt
2 tbsp milk

1) Mix the zest, half the lime juice, ginger, honey and soy sauce in a bowl. Add the turkey and leave to marinade for 15 minutes.
2) Meanwhile, gently boil the potatoes in lightly salted water with half of the broccoli.
3) Drain, add the garlic, milk and remaining lime juice, then mash well. Keep warm.
4) Fry the turkey with the marinade in a pan. Add the remaining broccoli, celery, peas and onions, stirfrying for 4-5 minutes until everything is heated through.
5) Transfer to an 8" ovenproof dish, then spoon on the mash mixture.
6) Bake at 200 degrees C for 25-30 minutes.

Pie out.

Read my other Friday Pie-Day adventures. Continue reading this post..

Hungry Jenny Faux Pas: Accidental Pineapple Upside-Down Muffins

So what's this sorry sight then?

I tend to mess up on muffin recipes every now and again - sometimes they don't even rise, sometimes they do but then sink in the middle and other times they're too sticky. In most cases, they are still edible.

These are the liners from some pineapple muffins I made that refused to co-operate and let go. The bottoms of the muffins were staying put, they decided. So I was left with half-muffin shapes that had nice crusty tops...but soggy bottoms and bits of fruit dropping out.

*sigh* These aren't good enough to serve, I thought.

Then I thought again.

I whipped them over so they could sit on their sturdier tops and to allow the fruit to sink back in. My accidental pineapple upside-down muffins. Yes.

Fancy a laugh at my other Hungry-Jenny-Faux-Pas? Continue reading this post..

Hap-pie National Pie Day!

In case you didn't know, I'm a big fan of pies - I get excited at the prospect of baking and eating a pie, I love sharing pies with others (most of the time) and even hearing the word PIE makes me sit up and pay attention. And yes, I celebrate the existence of pie every week on Friday Pie-Days.

And since it's National Pie Day today, I wanted to make a pie that screams out PIE! to celebrate all the pies in the land that will be eaten on this precious day.

It's funny really, because of all the pies in the world that I've made so far, I've never made one of my favourite classic meat pies - steak and mushroom. And I wanted to keep the filling simple since I wanted it to sit atop my PIE pastry letters in a co-operative manner, so it seemed like the best pie to go for.

Of course, if you are not so inclined to spell out the word 'pie' in your pastry, this recipe divides nicely into 4 rectangular pie puffs instead.

Um, have I said the word 'pie' too many times in this post?

Beef and Mushroom Puffs

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Makes 4:

200g lean beef mince
75g mushrooms, finely chopped
1 tbsp red onion, chopped
50ml hot beef or chicken stock
1 tbsp soy sauce
1 tbsp honey
1 tbsp mixed herbs
A bit of groundnut oil
300g puff pastry
A beaten egg

1) Roll out the pastry into a large rectangle to half a cm thickness. Cut into four equal rectangles. Then if you wish, cut out relevant portions to spell the word 'pie!' (I used the bottom right portion of the cut out P to create the stop of the exclamation point). Chill for 15 minutes.
2) Mix the soy sauce, honey and a bit of oil with the mince. Fry the onion and mince in a pan to brown.
3) Add the mushrooms, followed by the stock, then leave to simmer for about 5 minutes. Stir in the herbs, then take off the heat and leave to cool completely.
4) Take out your pastry and score a border roughly 1 cm from the edge of each rectangle/letter.
5) Bake the pastry at 220 degrees C for 10 minutes.
6) Remove, and use a knife to gently flatten down the centre. Spoon on the filling, then brush the pastry edges with the beaten egg.
7) Lightly cover with foil, then return to the oven for 15 minutes until golden brown.

Pie out.

Read about my other Pie adventures! Continue reading this post..

Friday Pie-Day: Random Apple Tart

So the other day, I was making some coconut oat pastry, but it didn't come out quite as planned. It tasted ok I guess (hence the missing bite from the top right corner) but it was a bit too thick and cardboard-like for what I wanted to use it for.

I was about to throw it away in a moment of madness, but then decided to have a rummage around the fridge to make one last attempt to salvage it.

I found some strawberry jam to spread over the base, plus a lone lemon which I zested over it...

An over-ripe apple was chopped and layered on top...



Then baked in the oven for 20 minutes with fingers crossed...

...and ta-da! No food wastage and a random apple tart borne out of it!

Jammy Apple Tart

Print-friendly recipe

For an 8" pie tin (6 slices):

1 large apple, sliced
Zest of 1 lemon
2 tbsp strawberry jam
100g plain flour
50g porridge oats
50ml grapeseed oil
25g dessicated coconut

1) Mix the flour, oats and coconut. Stir in the oil and knead into a dough, adding a little cold water if necessary. Wrap in clingfilm and chill for 30 minutes.
2) Roll the dough out to line the base of the pie tin. Bake at 220 degrees C for about 10 minutes.
3) Spread the jam and zest evenly over the pastry.
4) Arrange the apple slices on top, then return the pie to bake at 190 degrees C for another 15-20 minutes.

Pie out.

Read my other Friday Pie-Day adventures. Continue reading this post..

Say NO to Takeaway: Make Your Own Chippy Supper Instead!

I have to admit, out of all the takeaway options in the world, I'm most likely to nip to the Chippy when I'm in need of a naughty splurge.

But when I craved Chippy greasiness the other day, I thought I'd take a stab at recreating it at home instead...

...and made myself a Baked Fishcake and Mushy Pea Supper!

Yes, it does require a bit of effort and time to make, but you most certainly WON'T be left with the greasy slump in your stomach afterwards. And that's worth it, right?

The fishcakes, as you can imagine, are a little messy to make - but, on the plus side, they are easy to shape - you won't get unco-ordinated bits falling out everywhere. This recipe serves 2 people and you can either shape the mixture into 2 fishcakes, or 4 smaller ones.

A word of warning, you might end up with more washing up than you'd like, because you'll need to set down a plate with flour, a small bowl with beaten egg and another plate with breadcrumbs. You'll need to get yourself organised to cover each fishcake with flour, dip into the egg, and roll over the breadcrumbs, before transferring to the baking tray. If one of these elements is missing, the whole system will break down!

The mushy peas on the other hand are a lot simpler - I just boiled some frozen peas, and just mashed together with some natural yogurt and mint. A great complement to the fishcakes :-)

Baked Fishcake and Mushy Pea Supper

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For 2:

500g potatoes, chopped + 400g cut into chunky chips
A little olive oil
Salt and pepper
250g cooked cod fillet, flaked
250g tin of salmon, flaked
50g fresh spinach, finely chopped
2 spring onions, chopped
Zest and juice of 1 lemon
1 tbsp coriander, finely chopped
1 tbsp parsley, finely chopped
250g plain flour, on a small plate
1 egg, beaten into a small bowl
125g breadcrumbs, on a small plate

For the mushy peas:
150g frozen peas
2 tbsp natural yogurt
1 tbsp mint, finely chopped

1) Lightly boil all potatoes until just cooked. Drain and transfer the chipped ones to a baking tray. Season with olive oil and salt and pepper.
2) Mash the remaining potatoes, then mix in the flaked fish, spinach, spring onions, lemon juice and zest and herbs.
3) Preheat the oven to 190 degrees C. Shape the fish mixture into either 2 large or 4 smaller fishcakes.
4) Roll each fishcake into the flour and pat off the excess. Then dip into the beaten egg and roll in the breadcrumbs.
5) Transfer to the baking tray with your chips. Brush some more oil over the cakes.
6) Bake for 30-40 minutes until the cakes are lightly golden and the chips are crisp.
7) Meanwhile, lightly boil the peas and drain. Add the yogurt and mint, mash well and serve with the fishcakes and chips!

If you liked this, you might want to try making these other takeaway alternatives too. Continue reading this post..

Grapefruit Pac Man Saves the Day!

I fancied some sweet pink grapefruit the other day but there were only white ones at the market. I chucked half of it into a salad...

...then remembered that I don't really like the taste of white grapefruit at all. Sour, ick!

The other half of the grapefruit was left to sit in the fridge for a couple of days - despite not wanting to eat it, I didn't want to just throw it away.

Then suddenly, out of nowhere...

Grapefruit Pac Man flew in to save the day!

"I turn me into a cake my friend, and you won't taste my sourness at all...

...just lovely tones of citrus, mmm..."

Grapefruit Cake (butter free)

Print-friendly recipe

For a 7" sandwich tin (8 slices):

50ml white grapefruit juice (about half a large grapefruit)
2 tsp grapefruit zest
125g greek yogurt
75ml grapeseed oil
1 large egg
75g sugar
175g plain flour
1 tsp baking powder
Pinch of salt

1) Beat the juice, zest, yogurt, oil, egg and sugar together.
2) In a large bowl, sift in the flour, baking powder and add the salt.
3) Pour the wet mixture in and fold until mixed well.
4) Transfer to a lined sandwich tin and bake at 190 degrees C for 25 minutes.

If you liked this, you might like Raspberry Pac-Man too!

Other butter free baking recipes that might take your fancy. Continue reading this post..

Friday Pie-Day: The Versatile Cheese and Tomato Tart

Cheese and tomato tarts are the one of the easiest things to dress up how you please, with very little risk of it going wrong.

Here's my version.

I like using double cream in the cheese filling to keep it nice and smooth. No lumpy bits here thank you. It's easier to pour the cheese filling onto your baked tart base first, and then adding in your veg, rather than mixing it altogether in the bowl before just slopping it all on.

Go for cute cherry or plum tomatoes and then you can pretty much add any other veg you like - I've just gone for some nice crunchy celery here, but you could try peppers, sweetcorn, courgette, green beans, mushrooms, or even a sneaky bit of bacon ;-)

And to make it a bit more special, one of my favourite things to do is to spread a layer of mustard on the pastry base before adding the filling, yum!

Oh, and don't worry too much if you don't manage to roll the pastry out into a perfect rectangle to line the sides of your flan tin...

(Clearly, I never do this)

I always end up with bits of pastry overflowing one side and not enough in one corner or something - so I just rip that extra piece off and stick it where there's a lack of tart side with some beaten egg before baking. See, everybody wins!

Easy Cheese and Tomato Mustard Tart

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For a 12 x 8" flan tin (15 slices):

150g cheddar cheese, grated
15 cherry tomatoes, halved
1 celery stick, chopped
2 tbsp red onion, chopped
1 tsp wholegrain mustard
200ml double cream
1 egg, beaten
450g shortcrust pastry

1) Roll out the pastry to a large rectangle to line the base and sides of the tin. Prick the base with a fork, cover with some foil and some baking beads.
2) Bake blind at 200 degrees C for 15 minutes, then remove the foil and beads to bake for another 5 minutes until lightly brown. Set aside.
3) Fry the onion in a pan, then turn down to the lowest heat and stir in the cream and mustard.
4) In a bowl, mix the cheese with the beaten egg. Add in the onion mixture.
5) Pour the whole mixture into the baked pie crust. Scatter over the celery, then place the tomato halves evenly over the top (2 per slice!).
6) Return to the oven at a reduced heat of 190 degrees C for another 25-30 minutes until the filling is set.

Pie out.

Read my other Friday Pie-Day adventures.

More vegetarian recipes! Continue reading this post..

One Spice Step for Hungry Jenny...

When I went out last weekend for a friend's birthday meal at an Indian restaurant, it suddenly occured to me that the last time I ate out at such a place was about 4 years ago.

Holy ricecakes, I thought - what's going on there then?

I've always had a low threshold for spice - even too much black pepper scares my tongue. And to be honest, it's only been through experimenting with my Indian take-ins that has made me realise over the last year or so that I can enjoy the flavours of Indian food without collapsing under the pressure of going for spicier options.

Alas, I do need to get over this fear. The last time I had Indian food out was at a Muslim wedding, where I was left gasping for ice water after just a couple of mouthfuls! Oh dear.

So when I was looking through the menu at The Indian Cottage last weekend, and finding very few mild options, I was everso slightly nervous. Eating with watery eyes, a constantly runny nose and steam out the ears was not really a look I wanted to go for that night.

"How spicy is medium?" I asked the waiter.
"Not that spicy" he replied.

Hm, I don't know why I asked really - everyone has different spice levels for what they can handle! I went for a 'medium' king prawn dhansak, a rich lentil curry - my logic was that the lentils would be there to help bulk out the dish so as not to leave me drowning in a sea of hot sauce.

The result? It was really tasty! I always think that the spice is going to overpower my mouth and strip away any hint of flavour. But this was nice and rich, and the waiter was right, it wasn't that spicy at all. I had pilau rice with it which helped nicely to soak up the sauce. And you know what, this is now on my list of dishes to try and create at home. By the end, I did have to gulp down a glass of water but I was certainly able to eat it in comfort and actually enjoy it. Hurrah!

Slowly, I'm going to up my spice intake. I'm not quite ready to crunch on chilli peppers just yet, but I've taken one spice step for Hungry Jenny for sure...

(Oh, and sitting on top is an onion bhajee in case you were wondering!) Continue reading this post..

Dishes to Get Your Skin Glowing

Even though it's already the second week of January, you're probably still attempting to finally make a start keep up your new year resolutions. You'll probably nod in agreement if part of this is to go through a detox of some sort.

For me, this involves trying to get my skin back to some sort of normality - it takes a pretty bad hit when I scoff excess amounts of chocolate in particular.

Now there are plenty of foods out there that you can eat to feed your skin. A quick search on 'skin foods' pulls up plenty of listings showing what vitamins you need for great skin and what foods you can find them in.

But sometimes it's not enough to just know what they are, you want to be able to put them into dishes you will eat, rather than just buying random ingredients and hoping for the best.

So here are some quick ideas of ones I have made over the last week or so which all contain skin-boosting foods to get you started.

Pineapple Stuffed Sweet Potato (above)

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For 2:

2 sweet potatoes
50g green pepper, finely chopped
2 pineapple rings, finely chopped
Juice of 1 lemon
Large handful of salad leaves of your choice (watercress, spinach and rocket used here)

1) Prick the potatoes all over with a fork. Microwave on high for 8-10 minutes, turning once halfway through, or until cooked through.
2) Carefully slice the top quarter off the potatoes (lengthways) and scoop out the flesh.
3) Mix the flesh with the pepper, pineapple and lemon. Spoon back into the potatoe shells.
4) Bake in the oven at 180 degrees C for 15-20 minutes. Serve atop salad.

Broccoli Salad With Cranberries

Click on the recipe name for full details.

Ok, so you'll probably spot that this one's a bit naughty as it's got bacon in! But this was borne out of a response to a tweet by Dan from The Haggis and Herring looking for a photo to add to a recipe he posted. And since the main elements were on my hit list of skin foods to work into a dish, I was all over it! The original dressing is actually made from mayo, but since I don't eat that, I replaced it with yogurt instead (which happens to be another skin-boosting ingredient too!). The full recipe can be found at The Haggis and Herring here

Apricot and Coconut Rice

This wholegrain rice dish takes a hungry while, but is easy and worth it because you cook it all in one pan. Add a bit more water than you usually would to white rice as it takes longer to cook. I often sit the rice in water overnight or during the day to help it soften.

Print-friendly recipe

For 2:

150g wholegrain rice
350ml water
100g dried apricots, chopped
2 tbsp flaked coconut
200g chopped tomatoes
100g tenderstem broccoli
2 celery sticks, chopped
1 tsp garlic salt

1) Rinse the rice a few times then add to a pan with the water. Bring to the boil, then turn down to simmer.
2) Add in the tomatoes, coconut and garlic, leaving to simmer for a few minutes. Part cover with a lid and continue to simmer for 40-45 minutes. You may want to stir it every now and again.
3) After about 25-30 minutes (when there is still a bit of water left), add in the celery and broccoli.
4) In the last 5 minutes when the water has pretty much absorbed, stir in the apricots.
5) Turn off the heat, and mix again well before dishing up.

You might also want to try my Skin-boosting Omelette...


And my Orange Asparagus Pie too...

Your skin will be feeling happier in no time :-) Continue reading this post..

Friday Pie-Day: Sunshine Pies

It's January, it's dull, it's dreary.

Time for some Sunshine Pies to cheer yourself out of the post-Christmas slump!

I do have to admit that I didn't feel at that sunny making them - I'm not the biggest fan of making individual pastries like this, as they are just always so fiddly and time-consuming.

I take ages when I bake anyway though and wanted these to look really happy, so took extra care with these! I made these back at my parent's in Luton and as I was adding the 'smiles' to the pies, my mum leaned over and asked if I was going to put a smile on all of them - well, of course I was, otherwise they wouldn't be Sunshine Pies!

Sunshine Pies

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Makes about 15:

125g lean minced beef
1 small pepper, finely diced
1 small carrot, grated
2 tbsp peas (frozen ones are fine!)
1 tbsp red onion, finely diced
3 tsp ground cinnamon
2 tsp coriander, finely chopped
1 tsp ginger, grated
1 tbsp olive oil
300g plain flour
150g cold butter, diced
2 tsp turmeric
Some ice cold water

1) Sift the flour into a large bowl with the turmeric. Rub in the butter to a breadcrumb texture.
2) Add a bit of cold water to the mixture and start to knead together, adding a tablespoon of water at a time until you can bring it together into a dough. Wrap and chill for 30 minutes.
3) Meanwhile, mix the spices together with the oil and beef. Set aside to marinate for 15 mins if desired.
4) Fry the spiced beef in a pan to brown. Add the onion, pepper, carrot and peas, frying well for about 5 minutes. Take off the heat and allow to cool completely if possible.
5) Roll out the pastry thinly onto a floured surface. Use a 3" round cutter to cut out 30 circles (or any even amount you can manage).
6) Spoon a couple of teaspoons of filling into the middle of a circle. Brush the edge with yolk, then top with another circle. Use a fork to crimp the edges together, then a skewer to pierce the top to create a smiley face! Repeat with the remaining circles.
7) Place on a baking tray and bake at 200 degrees C for 15-20 minutes until sunny and crisp!

Eat and instantly feel happier :-)

Pie out.

Read my other Friday Pie-Day adventures. Continue reading this post..

Butter, Flour AND Sugar Free Baking Success!

Yessss! My first achievement of 2011!

Ok, the wee cranberry you see there trying to slip out at the bottom is not meant to do that but never mind.

So for most of last year, my healthy baking efforts pretty much revolved around making them butter free, with the occasional sugar or flour free cake thrown in there too. I should point out here that by sugar free, I mean not adding extra sugar content (so I use natural sweetners like fruit or honey instead etc). But ultimately, I'd love to be able to bake with as little of each of these 3 core ingredients as possible - why? Well, one, because they are 3 things that I find a bit deadly so trying to cut down on them in general, but mainly because it's a good challenge and fun way to come up with healthier baking recipes!

Anyway, the skeleton of the recipe started from the Butter Free Blueberry Jam Flapjacks I made a couple of months ago. In short, I swapped the plain flour for more ground almonds instead, and the sugar with honey. From this point, I really couldn't tell you how I came up with the final recipe. There was some fuzzy logic involved - adding honey meant I had to reduce liquid content elsewhere - but then again, using ground almonds needs more liquid binder to hold things together anyway. I actually only made half of the quantities listed below to avoid wasting the ingredients if it all went terribly wrong. But the recipe should work in theory ;-)

The only thing I would say is to keep an eye on them when they're in the oven - I took mine out a little early, left them out for a while as I pondered over them, before deciding to return them to the oven again to firm up a bit. I also covered them with some baking paper halfway through, as it was browning well by then but still a bit too gooey in the middle. I think I worked out that I had them in there about 40 minutes in total, but just start checking them at the 30 minute mark and you should be alright ;-)

Butter, Flour and Sugar Free Cranberry Oat Bars

Print-friendly recipe

For a 12 x 8" shallow baking tin (21 squares):

200g fresh or frozen cranberries
350g ground almonds
200g rolled oats
150g honey
150ml grapeseed oil
2 small eggs
1 tbsp baking powder
1 tsp bicarbonate of soda

1) Beat the eggs with the honey and oil.
2) In a separate bowl, mix the almonds with the oats, baking powder and soda. Gently fold in the cranberries.
3) Add the liquid mixture until combined.
4) Pour into a lined shallow tin and bake at 170 degrees for 30-40 minutes until set. It should still be quite soft on the inside, but they will firm up as they cool.

Leave to cool completely before serving if possible, as they taste much nicer that way!

The plan now is to use this as a jumping point for more healthy baking to come...

Other healthy baking recipes you might enjoy.

More Hungry Jenny cakes and cookies! Continue reading this post..

Hungry Jenny Faux Pas: Why I Don't Follow Recipes

Ok, so I've had many cooking disasters. I usually blame this on the fact that I never really follow other recipes to the T - I mix and merge elements of random ones I come across to make my own version of something else. Usually it works, other times, it really doesn't. But that's what makes me want to tear my hair out and cry love cooking even more.

Take these 'shortbread' cookies. Shortbread is meant to be pale and slightly soft. These came out a little burnt around the edges and too much on the crunchy side.

But in this particular instance, I don't have the excuse of saying that I messed up my own recipe. So why's that?

Because this was made from a packet of readymade shortbread mix and all I had to do was add butter and bake it.

I know I'm being rather melodramatic - they were edible after all. But it angered me that I failed to read the instructions properly and left them in a bit longer than suggested. I wanted to 'make sure' that they were cooked. And, since I haven't baked shortbread/cookies many times before, I never really trust that it's absolutely fine to take them out whilst still soft because they firm up as they cool. Hence the burnt edges. Damn.

I'm currently in the process of doing a mass clean-up of my own recipes to create a recipe index for the site - and I'm hoping they will be clear enough for those who like to follow recipes, but easily adaptable by those who don't like to follow them too!

Fancy a laugh at my other Hungry-Jenny-Faux-Pas? Continue reading this post..