Yummy Mummy

Some of you have occasionally been kind enough to comment on my better culinary productions, so I thought I’d sift through my photos and see if I could offer any useful advice for the kitchen amateur.

I think I’ve covered all the basics. 

1) Don’t slope off to read blogs and forget that you are actually cooking something.

sausages

2) Don’t slope off to read blogs and forget that you are actually cooking something.

Beef casserole

3) Several weeks later, really don’t slope off to read blogs and forget that you are actually cooking something.

beef caserole incineration

4) Remember, when you have oh-so-carefully rolled and shaped some delectably light and tasty chocolate pastry, that chocolate pastry is a card-carrying bitch and will fall apart the moment you attempt to slide her fragile deliciousness onto your rolling pin. When the texture eventually resembles that of left-out-in-the-frost playdough, you have beaten it into submission. Shape, bake and serve.

chocolate pastry

5) Remember that Yorkshire Puddings often taste nicer on your plate than welded solid to the tin.

yorkshires

6) Sponge cakes obtain their light fluffy texture from incorporated air. If you must randomly lose your temper and kick an inanimate object, a good choice of object would be one that does not contain impact-sensitive air-incorporation chemistry in progress. The oven door is an excellent example of a poor choice.

pan-cakes

7) Do not cook while intoxicated. It is possible to become Confused regarding raising agent quanties.

sunken cake

8) Do not cook while intoxicated. It is possible to become Confused regarding raising agent quanties.

Overflowing cake

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