Gareth's Cookies

Now what starts with the letter C? Cookie starts with C, Let's think of other things, That starts with C, Oh, who cares about the other things?, C is for cookie, that's good enough for me.

Makes 20 - 24 Cookies

150g Unsalted Butter. cubed at room temperature

150g Golden Caster Sugar

1 tsp Vanilla Extract

1 Large Egg

½ tsp Bicarbonate of Soda

225g Plain Flour

225g Milk Chocolate (Dairy Milk, Galaxy, any good quality chocolate), roughly chopped

1. Preheat the oven to 200c/180c Fan assisted. 

2. In a bowl mix the butter and sugar together. Then add the vanilla and egg to the mixture and mix in. Then add the flour and bicarbonate of soda. When it starts to thicken add the chocolate and give one final mix

3. Layer the baking tray with greaseproof paper. Then take a tablespoon of cookie dough and put on the tray. For each tray put no more than 6 on them to prevent sticking (I was using a 24 x 18 cm tray).

4. Put in the oven for 8 - 10 minutes. They should be golden brown. Leave to cool on the tray before transferring to a wire rack. (Do I really need to give serving suggestions... Enjoy!)

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Lemon and Lime Biscuits

Similar to a previous recipe. These are quite refreshing for the summer

Makes 24 - 26 Biscuits

150g Butter. cubed and to room temperature
100g Caster Sugar
Zest and Juice of 1 Lemon
Zest and Juice of 1 Lime
225g Plain Flour, plus extra for dusting
½ tsp Baking Powder

Topping (optional)
250g Icing Sugar
4-5 tbsp Lemon and Lime Juice







1. Beat the butter and sugar together. Then add the lemon and lime juice and zest and give another mix. Finally add the plain flour and baking powder. It should be able to form a big ball. Wrap in cling film and put in the fridge for 30 minutes. 

2. I personally divide it into two parts as it is easier to roll out. Roll out the dough on a floured surface. Use 6 or 7 cm cutters. Roll to just over ½cm and use cutter to create the round shape. Repeat with the other bit of dough. Place on a greaseproof papered tray. Put in the oven for 10 minutes or until golden brown. Place on wire rack to cool. 

3. If you want to deck them with icing, mix all of the ingredients in a bowl. It should have thick consistency. It too thick use more juice and if too runny add more icing sugar. Place 1 teaspoon on each biscuit and spread. Leave to harden.

Chicken Parcel with Summer Potato Salad

The days are getting warmer and the food is more lighter. So here is the start of the summer season. Chicken is a good staple for any summer dish and the potato salad is a good accompaniment.  A meal done in under 30 minutes!

Only cooking for yourself? Leave the other prepared breast
for another day

Serves 2

2 Large Chicken Breasts
1 Ball of Mozzarella Sliced
8 Streaky Bacon Slices
Olive Oil
Salt and Pepper
Rocket

Potato Salad
6-8 New Potatoes, cut in half
2 tbsp Mayo
1 ½ tsp Dijon Mustard
2 tbsp White Wine Vinegar
Handful of Chopped Chives
Salt and Pepper


1, Heat the oven to  200c/180c fan assisted. The take a chicken breast and make a cut in the middle of the chicken, on the side half way deep. Put the mozzarella slices in the chicken. Then lay 4 rashers of bacon down and lay the chicken on top. and wrap the chicken in bacon and season. Repeat this for the second breast.

2. Heat some oil in a frying pan. Fry the chicken breast one at a time starting with the side where the bacon strips meet. Flip after 4-5 minutes or when the chicken goes white then cook other side.

3. Then put the chicken on a tray and put it in the oven for 20 minutes.

4. For the potato salad. Boil the potatoes until they are just cooked. Leave to cool. While cooling, mix all the other ingredients in a bowl. Then when the potatoes are cool mix with the mixture.

5. Plate the chicken, potato salad and rocket.

Slow Cooked Bolognese

Bolognese is one of those mid week meals that we all love. But sometimes making it can be a drag especially after a long day at work.. Sometimes you just want to throw it all in a pot, leave it to cook and then enjoy later. Well lucky for you I have a recipe for slow cooked Bolognese. Fry off a few things then stick it all in the slow cooker for later.

Serves 5-6

1 Onion, Diced
2 Garlic Cloves, crushed
500g Minced Beef
100g Bacon Lardons
1 Red Pepper, chopped
1 Carrot, chopped
8 Mushrooms, sliced
100ml Beef Stock
2 tbsp Plain Flour (to thicken)
1 Small Glass of Red Wine
2 Cans of Chopped Tomatoes
2 tbsp Tomato Puree
Splash of Worcestershire Sauce
1 tsp Oregano
2 Bay Leaves
1 tsp Thyme
Olive Oil
Salt and Pepper, to season

Serve with a bit of parmesan

1. Take the pot out of the slow cooker and put on the hob. Heat a bit of olive oil, Then add the beef mince and bacon. Cook til browned. Then add the garlic, onions, peppers and mushrooms, cook for a further 2 minutes.

2. Put back in the slow cooker and put on a low heat. Add the rest of the ingredients to the pot and give a final stir. Leave to cook for 6-8 hours.

3. Just before the Bolognese is done, boil your favourite pasta (follow the instructions on the pack). Top with grated parmesan and it's ready to serve.

Cherry Bakewell Cake

Dedicated to the first and biggest influence to my baking. All I can say its a lovely cake. Mwynhewch eich bwyd!

Makes 1 Cake

3 Eggs
200g Self Raising Flour
200g Butter, cubed and at room temperature
200g Golden Caster Sugar
50g Ground Almond
1 tsp Vanilla Extract
1 tsp Baking Powder

Topping/Filling

200g Cherry Jam
175g Icing Sugar
6 tsp Water
Handful of Flaked Almonds
75g Glace Cherries, halved (Optional)

1. Preheat the Oven to 180c/160c Fan Assisted. Line 2 20cm Cake tins.

2. In a food processor or by hand cream the butter and the sugar. Once combined mix the eggs and vanilla extract. 

3. Then add the ground almonds, self raising flour and baking powder and mix till combined. 

4. Then divide between the two tins and bake for 25 - 30 minutes or until golden. Leave to cool on a wire rack.

5. For the topping of the cake take the icing sugar and mix with water. Add a tsp at a time and it should be thick and smooth. If too thick add a tsp of water. For assembling the cake, take a sponge and spread the cherry jam and then other sponge. Add the icing on top, if it spills over the side it doesn't matter (gives it a unique look). Scatter with flaked almonds and optional cherries. 

Dough Balls and Garlic Butter (V)

A good side or starter. Got the idea from having them from a packet by a famous restaurant chain (you know the one).

Makes 20 Balls

Dough Balls
500g Strong White Flour, plus extra for dusting
1tsp Yeast
1 tsp Caster Sugar
1½ tsp Salt 
300ml Warm Water
1 - 2 tbsp Olive Oil

Garlic Butter
100g Salted Butter
Handful of Chopped Parsley
2 Large Garlic Cloves, crushed

1. For the dough balls in a large bowl mix the flour, salt, sugar, yeast. Then make a well in the bowl and pour the water and give a good mix. It should stick together. If too wet add flour and if it isn't combining add a bit more water. 

2. Take out of the bowl and dust a work surface with flour and knead for 10 minutes (gives those shoulders a workout).

3. Clean the bowl and cover the bowl with olive oil by rubbing it to the side. Add the dough to the bowl and cover with cling film. Leave to prove for an hour or until it doubles in size.

4. Preheat the oven to 200c/180c fan assisted. While the bread proves, mix the butter, garlic and parsley together in a ramekin.

5. Put greaseproof paper on baking trays. Take the dough give a final knead and split into 20 balls (roll between your hands to get the shape). Then put in the middle of the oven for 15 minutes. Serve Warm.

Rosewater and Almond Biscuits

Never baked with Rosewater before. It turned out perfectly. One person described them as Turkish Delight in biscuit form.

Makes 26 - 30 Biscuits

1 Large Egg

150g Unsalted Butter, cubed at room temperature
150g Caster Sugar
1 tsp Rosewater

½ tsp Vanilla Bean Paste

50g Ground Almonds

300g Plain Flour, sifted

Couple of Handfuls of Flaked Almonds

1. In a food processor beat the sugar and butter till combined. Add the egg and mix. This will give you a liquid mixture. 

2. Add the rosewater and vanilla paste to the processor. When combined add the ground almonds and plain flour. Mix till all combined. If too wet add more flour and if too dry add some milk

3. Take the dough and wrap in cling film and put in the fridge for an hour. Preheat the oven to 180c/160c fan assisted. Put a piece of greaseproof paper on 1/2 baking trays.

4. Roll out the dough on a floured surface. They should be just under ½ cm deep. I used a 5-6cm flowered cutter but you can make them as big or as small as you want. 

5. Press a few flaked almonds into the pastry and bake for 10 minutes. They should be golden brown. Leave to cool for 10 - 20 mins.