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Cookie and Mommie, 4, Berking Avenue, Leeds (2026)

01/02/2026

Meat and two veg 😋

Ingredients (serves 2–3):

Roast beef joint – 500–600 g

Potatoes, peeled and halved – 600 g

Broccoli florets – 300 g

Beef stock – 300 ml

Plain flour – 1 tbsp

Vegetable oil – 2 tbsp

Salt – to taste

Black pepper – to taste

Method:

1. Preheat the oven to 200°C (fan). Season the beef with salt and pepper, rub with oil, and roast for 45–60 minutes (depending on thickness and preferred doneness). Rest for 10 minutes before slicing.

2. Boil the potatoes in salted water for 15–20 minutes until tender. Drain well and keep warm.

3. Steam or boil the broccoli for 5–6 minutes until just tender and bright green. Drain and set aside.

4. To make the gravy, heat the beef resting juices in a saucepan, stir in the flour, then gradually whisk in the beef stock. Simmer until thickened and smooth.

5. Slice the beef and serve with the potatoes and broccoli, generously spooning over the hot gravy. Classic and comforting 👍

01/02/2026

Roast Chicken, Gravy & Stuffing Butty 😋

Ingredients (serves 1–2):

Soft white bread rolls – 2, sliced
Cooked roast chicken, sliced – 200 g
Sage & onion stuffing – 150 g
Hot chicken gravy – 4–5 tbsp
Butter (optional) – 1–2 tbsp

Method:

1. Warm the sliced roast chicken gently, keeping it juicy and tender.

2. Prepare the sage & onion stuffing according to packet instructions or reheat leftover homemade stuffing.

3. Lightly butter the bread rolls if desired, then layer generously with warm roast chicken.

4. Spoon the stuffing on top of the chicken, pressing lightly so it sits neatly in the roll.

5. Drizzle hot gravy over the filling, close the roll, and serve immediately while warm.

31/01/2026

Sticky Toffee Pudding & Custard 😋

Ingredients (serves 6–8):

Medjool dates, pitted & chopped – 200 g
Boiling water – 250 ml
Bicarbonate of soda – 1 tsp

Unsalted butter, softened – 85 g
Dark brown sugar – 140 g
Large eggs – 2
Vanilla extract – 1 tsp
Self-raising flour – 175 g

Double cream – 150 ml
Dark brown sugar (for sauce) – 100 g
Unsalted butter (for sauce) – 50 g
Golden syrup or treacle – 1 tbsp

Ready-made custard, warmed – 500 ml

Method:

1. Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Leave to soak for 10 minutes, then mash lightly.

2. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla.

3. Fold in the flour, followed by the soaked dates and their liquid, mixing gently until combined.

4. Spoon the mixture into a greased baking dish and bake at 180°C (160°C fan) for 30–35 minutes until springy.

5. Meanwhile, make the toffee sauce by gently heating the butter, brown sugar, cream, and golden syrup in a saucepan until smooth and glossy.

6. Pour the warm toffee sauce over the baked pudding and serve hot with plenty of warm custard.

30/01/2026

Beef Short Rib Roast Dinner 😋

Ingredients (serves 2–3):

Beef short ribs – 800 g
Olive oil – 2 tbsp
Salt – 1½ tsp
Black pepper – 1 tsp

Potatoes (for mash) – 600 g
Butter – 50 g
Milk – 80 ml

Potatoes (for roasties) – 700 g
Olive oil or beef dripping – 3 tbsp
Dried mixed herbs – 1½ tsp

Yorkshire puddings – 4 (ready-made or homemade)
Parsnips, peeled & halved – 3 medium
Tenderstem broccoli – 150 g
Frozen peas – 120 g
Whole garlic bulb – 1

Beef stock – 400 ml
Red wine – 150 ml
Plain flour – 1 tbsp

Method:

1. Season the beef short ribs with salt and pepper. Sear in hot oil until well browned, then slow-roast at 160°C for 2½–3 hours until tender.

2. Roast parsnips and the whole garlic bulb with a little oil at 200°C for 40–45 minutes until golden and soft.

3. Boil potatoes for mash until soft, drain, then mash with butter and warm milk until smooth. Season to taste.

4. Parboil roast potatoes for 8–10 minutes, rough up the edges, then roast with oil and herbs at 200°C for 45–50 minutes until crisp.

5. Steam tenderstem broccoli and peas until just tender. Heat Yorkshire puddings until puffed and golden.

6. For the gravy, reduce red wine in a pan, add beef stock, thicken lightly with flour, and simmer until glossy.

7. Plate everything generously and spoon hot beef and red wine gravy over the meat, mash, and roasties. Serve immediately.

29/01/2026

Toad in the Hole 😋

Ingredients (serves 2–3):

Pork sausages – 6
Plain flour – 150 g
Eggs – 3
Semi-skimmed milk – 200 ml
Sunflower oil – 3 tbsp
Maris Piper potatoes, peeled – 700 g
Butter – 40 g
Broccoli florets – 200 g
Gravy granules – 3 tbsp
Salt – to taste
Black pepper – to taste

Method:

1. Preheat oven to 220°C. Add oil to a baking dish and heat in the oven until very hot.

2. Whisk flour, eggs, milk, salt, and pepper into a smooth batter. Rest for 20 minutes.

3. Add sausages to the hot oil and bake for 10–12 minutes until lightly browned, then pour batter over and return to the oven for 25–30 minutes until puffed and golden.

4. Boil potatoes until tender, mash with butter, salt, and pepper until smooth. Steam broccoli until just cooked.

5. Prepare gravy with hot water. Serve the toad in the hole hot with mash, broccoli, and plenty of gravy poured over.

28/01/2026

Apple Crumble & Custard 😋

Ingredients (serves 6–8):

Cooking apples, peeled and sliced – 1 kg

Caster sugar – 75 g

Ground cinnamon (optional) – ½ tsp

Plain flour – 200 g

Unsalted butter, chilled and cubed – 100 g

Soft brown sugar – 100 g

Rolled oats (optional) – 50 g

Custard (hot, to serve) – as needed

Method:

1. Place the sliced apples in a saucepan with the caster sugar and cinnamon. Cook gently for 5–8 minutes until just softened, then spread evenly in a baking dish.

2. In a bowl, rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the brown sugar and oats if using.

3. Sprinkle the crumble mixture evenly over the apples without pressing it down.

4. Bake at 180°C (160°C fan) for 35–40 minutes until the topping is golden and crisp and the apples are bubbling.

5. Serve warm with plenty of hot custard poured generously over the crumble.

27/01/2026

Cottage Pie Topped with Crispy Roasties 😋

Ingredients (serves 4–6):

Minced beef – 600 g

Onion, finely chopped – 1 large

Carrots, diced – 2 medium

Frozen peas – 150 g

Garlic, minced – 2 cloves

Beef stock – 300 ml

Worcestershire sauce – 2 tbsp

Tomato purée – 2 tbsp

Salt – to taste

Black pepper – to taste

Potatoes (for roasting), peeled & halved – 1.2 kg

Oil or beef dripping – 5 tbsp

Butter – 30 g

Method:

1. Heat a pan, add a little oil, and cook the minced beef until browned. Add onion and garlic, cooking until soft.

2. Stir in carrots, tomato purée, Worcestershire sauce, and beef stock. Simmer until thick and rich, then fold in peas. Season well.

3. Transfer the mince mixture to a baking dish and spread evenly.

4. Parboil the potatoes, drain, roughen the edges, then roast in hot oil until golden and crispy.

5. Arrange the roast potatoes over the mince and bake until bubbling and deeply golden. Serve hot and comforting.

27/01/2026

Bosnian Burek 😋

Ingredients (serves 6–8):

Fillo (phyllo) pastry – 400 g

Minced beef or lamb – 500 g

Onion, finely chopped – 1 large

Vegetable or olive oil – 4 tbsp

Water or light stock – 100 ml

Salt – 1 tsp

Black pepper – ½ tsp

Paprika (optional) – ½ tsp

Sesame seeds – 1–2 tbsp

Method:

1. Heat 1 tbsp oil in a pan, sauté the chopped onion until soft, then add minced meat, salt, pepper, and paprika. Cook until browned and moisture evaporates. Set aside to cool slightly.

2. Preheat oven to 190°C (fan 170°C). Lightly oil a baking tray or round tin.

3. Lay out one sheet of fillo pastry, brush lightly with oil, add a second sheet, then spread a thin line of meat filling along one edge. Roll tightly into a long coil.

4. Place the coil into the tray, forming a spiral. Repeat with remaining pastry and filling until the tray is filled.

5. Brush the top with remaining oil, sprinkle with sesame seeds, and pour a little water or stock gently around (not over) the burek for moisture.

6. Bake for 35–40 minutes until golden brown and crisp. Rest for 5–10 minutes, slice, and serve warm.

27/01/2026

Butterscotch, Ginger & Pear Self-Saucing Pudding 😋

Ingredients (serves 6–8):

Plain flour – 200 g
Soft light brown sugar – 180 g
Unsalted butter, melted – 100 g
Milk – 180 ml
Eggs – 2 large
Fresh pears, peeled & diced – 3 medium
Ground ginger – 2 tsp
Ground cinnamon – 1 tsp
Baking powder – 2 tsp
Golden syrup – 4 tbsp
Boiling water – 350 ml
Vanilla ice cream – to serve

Method:

1. Preheat oven to 180°C (160°C fan). Grease a deep ovenproof baking dish and scatter the diced pears evenly over the base.

2. In a bowl, whisk flour, baking powder, ground ginger, cinnamon, and brown sugar. Add melted butter, milk, and eggs, mixing until smooth.

3. Spoon the batter gently over the pears, spreading lightly without pressing down.

4. Mix golden syrup with boiling water, then carefully pour over the back of a spoon onto the batter — do not stir.

5. Bake for 40–45 minutes until golden and set on top, with a rich butterscotch sauce underneath. Serve warm with vanilla ice cream.

26/01/2026

Classic Mince & Mash 😋

Ingredients (serves 2–3):

Beef mince – 500 g

Potatoes, peeled and chopped – 700 g

Carrot, diced – 1 medium

Frozen peas – 100 g

Onion, finely chopped – 1 small

Beef stock – 300 ml

Tomato purée – 1 tbsp

Butter – 40 g

Milk – 3–4 tbsp

Salt – to taste

Black pepper – to taste

Method:

1. Boil the potatoes in salted water until soft. Drain well, mash with butter and milk until smooth, then season and keep warm.

2. In a pan, cook the onion until softened, then add the beef mince and brown evenly.

3. Stir in the diced carrots, tomato purée, and beef stock. Simmer gently for 15–20 minutes until rich and thick.

4. Add the peas in the last 5 minutes of cooking and season with salt and black pepper.

5. Serve the hearty mince hot alongside creamy mashed potatoes and enjoy.

26/01/2026

Homemade Mince & Onion Pie 😋

Ingredients (serves 6–8):

Shortcrust pastry – 500 g
Minced beef – 500 g
Onions, finely chopped – 2 medium
Beef stock – 300 ml
Tomato purée – 2 tbsp
Plain flour – 1 tbsp
Worcestershire sauce – 1 tbsp
Salt – to taste
Black pepper – to taste
Egg, beaten (for glazing) – 1

Method:

1. Preheat the oven to 190°C. Roll out half of the pastry and line a 20–22 cm pie dish. Chill while preparing the filling.

2. In a pan, cook the minced beef over medium heat until browned. Add the chopped onions and cook until softened.

3. Stir in the flour, tomato purée, Worcestershire sauce, salt, and pepper. Gradually add the beef stock and simmer for 10–15 minutes until thick and rich. Allow to cool slightly.

4. Spoon the mince and onion filling into the pastry-lined dish. Roll out the remaining pastry and place on top, sealing and crimping the edges. Brush with beaten egg.

5. Bake for 35–40 minutes until golden brown and crisp. Rest for 10 minutes before slicing and serving. 😋

25/01/2026

Old-Fashioned Hot Milk Cake 😋

Ingredients (serves 8–10):

Plain flour – 250 g
Caster sugar – 200 g
Eggs – 3
Whole milk – 250 ml
Unsalted butter – 100 g
Baking powder – 2 tsp
Vanilla extract – 1 tsp
Salt – ¼ tsp

To finish (optional):

Icing sugar – for dusting

Method:

1. Preheat the oven to 180°C and line a 23 × 33 cm baking tin with parchment paper.

2. Beat the eggs with sugar until pale, thick, and fluffy.

3. Sift flour, baking powder, and salt, then gently fold into the egg mixture.

4. Heat milk and butter together until hot and melted (do not boil), then carefully pour into the batter along with vanilla and mix gently until smooth.

5. Pour into the prepared tin and bake for 30–35 minutes until golden and a skewer comes out clean. Cool slightly, dust with icing sugar, slice, and serve.

Cookie and Mommie

01/02/2026

01/02/2026

31/01/2026

30/01/2026

29/01/2026

28/01/2026

27/01/2026

27/01/2026

27/01/2026

26/01/2026

26/01/2026

25/01/2026

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