Years ago one of my colleagues encouraged my baking by introducing me to Mary Berry's lemon drizzle tray bake.
It's so good that my brother always makes a special request for it! Every time I make it, I test it (obviously) and test it again (obviously) and it's never inedible! (Obviously! it's Mary's!)
Actually, there was this one time...
My daughter and her boyfriend came home late so popped a pizza and some garlic bread in the oven as a quick tea. As it was cooking the room started to smell like burnt garlic so the food was checked but nothing was burnt so all was well.
That was until the next day, baking day, lovely lemon drizzle day!
The cake was in the oven, everywhere was clean and tidy awaiting the arrival of my brother. Suddenly a waft of garlicky smelling smoke drifted around the room, I dashed to open the windows and dared to open the oven, and there beneath my lovingly made lemon drizzle cake was a browning, bubbling puddle of last nights garlic butter!
The boyfriend had seemingly dismissed oven trays and rustically put their pizza and garlic bread on the oven racks...you get the picture.
Eventually, the red-faced, growling me calmed down and I did forgive him (oven trays are now used regularly!)
So if anyone out there is feeling adventurous and fancies trying garlic infused lemon drizzle cake, I'm glad to have helped, though I thoroughly recommend you keep your oven clean and stick with the original recipe!
Ever accidentally infused anything yourselves?!
Potentially false advertising↑
Last week I heated (cooked) my daughter and I some breaded fish with skinny fries.
Complete freezer food yes, but a meal not too unhealthy I thought, after all we rarely eat chips and is there really that much potato in skinny fries?
I like my chips, a nice golden brown colour and nothing like the traumatic memories of mushy chips from my childhood chip pan days! No deep fat fryer here, only healthy oven chips for us.
I checked on them a few times and gave them a chef-like shake 😉to be sure they'd cook through and I can confirm they definitely cooked through. Well not so much 'cooked' through but 'scorched' through.
'Burnt' through let's say.
Do you remember in art lessons at school, when they finally let you loose on the charcoal? I honestly could have donated my fries to the local art class! I picked out the few that were just a tad over cooked and plonked them on my daughters plate. (Saving her from possible dentist treatment) And I gave myself the 'probably shouldn't be served' ones because I was far too hungry to be eating breaded fish on it's own.
As a parent we have to lead by example and I wanted to show my daughter that a somewhat blackened chip was still edible and (possibly) flavoursome...
I nearly took my filling out! I can't liken it to any other sound I've heard.
These were definitely inedible fries and the naive notion of flavoursome never even entered the kitchen!
They weren't fries, or food.
The only way I could ever sell their worth to you (Unless your an artist specialising in charcoal) would be to market them as low fat fries, diet fries.
I'm quite certain you would lose weight if those very fries were on your plate because there is no way you would have eaten them!
Simply I-can't-even-warm-oven-fries Sarah.
Recipe Rooms is a place I want to share, firstly because I like to feed my family and secondly, I don't believe it's just me that gets this cooking malarkey wrong occasionally. There must be others of you out there who have answered the phone mid bake and regretted it!
I'm not saying all my cooking results in diplomatic frowns from the family, when it's stew season I'm there, chopping veg like my life depends on it and when we have guests, a hearty chunky chilli in the slow cooker headlines my self acclaimed cheffy cv. You can probably see the pattern here, if it can all be thrown into just one pan I'm your woman! I strongly believe that whoever invented the one pot wonder should have been awarded a medal!
There are a lot of places I can find wonderful (and successful) recipes but there's more to cooking than that. What about the meals we whizz up from the kitchen pre-shopping day? What about the concoctions we create and then wish we hadn't?
There has to be space in the world for it all, a place where we can point at the smears of charcoal on a tray and proudly declare 'These were my parsnip crisps'! a place where we can lick our lips and tell other wannabe chefs about our delicious lemon drizzle cake that actually worked! and finally a place where we can feel comfortable in the knowledge that we're not the only ones creating culinary crap.
Come and get comfortable with Recipe Rooms.
Hi I'm Sarah!
I live in the beautiful Lake District
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