#FoodFriday : Trying to become a Domestic Goddess

One thing I’ve always wanted to be able to do is cook well. For someone who is obsessed with food, I feel like this is something that I need to be able to achieve.
However, there is one slight problem: I am disaster prone and impatient..therefore generally hopeless in the kitchen! I am determined to be able to become a fully functional adult and a domestic goddess, and have started my quest with baking!
Attempt #1 : Cherry Crumble Pie… As instructed by BBC Good Food. 
BBC rates this as ‘easy’ with a prep and bake time totally to an hour. Yes, the recipe was straightforward, yes, I managed to make a complete mess and get flour everywhere and, yes, the finished product didn’t quite match the example on the website…
The example:
(Credit: BBCGoodfood.com)
My (ahem) masterpiece:
As you can see, it wasn’t about looks. Miraculously, it tasted pretty darn scrummy! (Obviously I pretended that they were easy to make and that I hadn’t covered myself entirely in flour).
I had also managed to make a cherry and raspberry coulis from the fruit juice and jam! I had also adapted the recipe so that I used almonds instead of hazelnuts and they were delicious!
Attempt #2: Work bake off! Lemon and Raspberry Baked Cheesecake: Friend’s recipe. 
In December I started a new job, and in the lead up to Christmas, there was an office bake off! Being the keen newbie that I was/still am, I obviously decided to have a go!
Full of enthusiasm, but severely lacking in technical ability, I panic-texted a few of my close friends the night before and was saved when one of my friends suggested a cheesecake. Initially I laughed, but was informed that they are easy and quick to do!


  • 200g digestive biscuits, crushed
  • 75g butter, melted
  • 600g soft cheese (full fat)
  • 250g golden caster sugar
  • 150g of natural yogurt
  • 3 eggs
  • 3 lemons, (2 zested and 1 juiced)
  • 50g plain flour
  • Raspberries
  • Snowflakes and icing sugar
  1. Heat oven to 120C/100C fan/gas and line a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food bag using a rolling pin. Add the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
    1. In a separate bowl, beat the soft cheese with the sugar. Next add in the yoghurt then the eggs one at a time. Finally, the lemon zest, lemon juice and flour. Mix in approximately two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake this for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. Once cooled, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar. Add snowflakes for extra fabulous-ness

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Bearing in mind that I started at 10pm, it turned out very well! I couldn’t find a springform cake tin, so had to use a regular one with foil around the edges so it looked a little messy. I also forgot to bash the bubbles out, so the texture was a little weird! Even though I didn’t place in the competition, I did have a lot of people track me down to compliment me….there’s hope for me yet!

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I’ve started to realise that my baking tends to be less about looks and more about taste!
Not sure what to try next, got any suggestions?
G x

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