Girl Cooks Boy Bakes

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3 Ingredient Flatbreads! Yes that’s right!! As easy as it gets! Served with Spiced Cauliflower, Roast Red Onion, pomegranate seeds, parsley and fresh yogurt! Recipe and method below:

All you need is:
- 300g regular flour
- 2 level teaspoons baking powder
- 220g Natural yogurt

Method:
Pour the above into a mixing bowl and mix for a few mins until you get a dough type texture.. if it appears too wet and sticky add a bit more flour until you’re able to knead it into a dough texture and roll into a ball then flatten into an oval shape using your hands.

Next, melt a heaped tablespoon of butter(for a few flatbreads) mix with crushed garlic or garlic powder and using a brush, brush one side of the flatbread and then place it butter side down in a hot pan. Cook on both sides for 2 mins and serve with spiced roasted cauliflower, roasted red onions, plus dollop the remaining fresh yogurt on the flat bread and scatter pomegranate seeds and fresh parsley..

The recipe for the cauliflower is just a mix of 4 tablespoons olive oil, 1 tablespoon garam masala, squeeze lemon juice salt and pepper and drizzled over cauliflower and roasted for 25 mins on 200 degrees

3 Ingredient Flatbreads! Yes that’s right!! As easy as it gets! Read More

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Cottagesaka ! My hybrid Cottage Pie Moussaka creation is a rich tomato mince with aubergines and a roast potato top! A perfect mid week family dinner! Hit Like and Save the Recipe below ????????

Ingredients:
· 1 standard packet of mince meat I used beef but lamb would be tastier (500g)
· 1 beef stock cube dissolved in 200ml boiling water
· 1 small standard carton of passata
· 2 cloves of garlic
· 1 aubergine
· 8-10 baby potatoes (or more if your dish is bigger)
· 1 Large onion or 2 small ones (red or white)
· Seasoning (fresh rosemary, salt,pepper, olive oil)
Method:
1. Chop onion and garlic and put in a pan on medium heat with olive oil, cook until onions soften (approx. 10 mins)
2. Slice potatoes (I made 3 slices from one potato) and add to a separate pan of boiling water and allow to boil for 5 mins.
3. Add mincemeat to pan with the onions/garlic , once partially cooked add beef stock and passata then turn to lower light and allow to simmer until bubbling for 10 mins.
4. Preheat the oven to 210 degrees
5. Slice aubergine into large thin slices, and starting with the mince, layer up as you would a lasagne. Mince, aubergine, mince, aubergine etc.
6. Position the potatoes flat on top and drizzle generously olive oil, salt and pepper.
7. To finish sprinkle sprigs of rosemary and cook for 30-35 mins on 210 until the potatoes brown up.

Cottagesaka ! My hybrid Cottage Pie Moussaka creation is a rich t Read More

Pesto Pasta with roasted tomatoes. The fresh basil and pine nuts will transport you to a little village in Italy (well not quite.... but it’s as good as it’s going to get). Recipe below:

Ingredients:
- One standard supermarket size bag of fresh basil
- 50g pine nuts
- 50g grated Parmesan
- 2 cloves of garlic
- 150ml olive oil
- Squeeze of lemon juice
- Salt and pepper
- Pasta
- Tomatoes

1. Preheat oven to 200 degrees and cut tomatoes in half drizzle with olive oil and roast for 20 mins.
2. Boil pasta.
3. During this time, toast pine nuts and garlic Cloves in a pan for 2 mins.
4. Add garlic, Parmesan, pine nuts, whole packet of basil, squeeze of lemon juice, olive oil and salt and pepper to your taste to a blender to make the pesto.
5. Pour over pasta and dot roasted tomatoes around.

Pesto Pasta with roasted tomatoes. The fresh basil and pine nuts Read More

The best Chimichurri Steak we’ve ever made !! Full Chimichurri recipe below????????

For the steak I used the ‘reverse sear’ method which is when you put the steak in the oven first and then finish it off in the pan. We were sent a @meatermade thermometer last year and haven’t stopped using it. For this recipe, I placed the thermometer In the steak and wait for the notification on my phone for when to remove it from the oven and then transfer the steak to a hot pan and grill for a minute on each side. Its a fun to use and our food is always perfect!

Chimichurri Recipe????????????????

Add the following Ingredients into a blender:
- A small bunch of parsley and a handful of coriander
- 1/2 red onion
- Teaspoon of Paprika
- 1 Clove of Garlic
- 2 Tablespoon of white wine vinegar
- Teaspoon of dried oregano
- 1/2 teaspoon of salt (season to your taste)
- Pinch of pepper
- 5 tablespoons of olive oil and blend for 20 seconds .. add a little more olive oil if not smooth enough

The best Chimichurri Steak we’ve ever made !! Full Chimichurri Read More

All I want for Christmas is Foooooodddd!!! It’s true !! Here ar Read More

The ultimate Christmas Pavlova Wreath! What a showstopper and it’s so easy!! Recipe below ????????

Ingredients:
For the meringue
* 6 egg whites
* 300g caster sugar
* 1½ tsp white wine vinegar
* 1 tsp cornflour
For the topping
* 300ml (10fl oz) double cream
* 1 tsp vanilla extract
* 3tbsp caster sugar
* 100g raspberries 100g of blueberries and 6 strawberries (sliced)
* Fresh mint leaves for decoration
* 200g dark chocolate

Method:
1. Preheat the oven to 170°C electric / fan 150°C.
2. To make the meringue, beat the egg whites with an electric whisk for 4 minutes until they form soft peaks. Add the sugar, 1 tbsp at a time until it is all combined. Whisk for 3 minutes more, then add the white wine vinegar and cornflour, and then whisk for another minute.
3. Line a baking tray with nonstick baking paper and, using a standard cereal bowl, put it upside down in the centre of the brown paper. Spoon large, equal dollops of the meringue around the bowl form a wreath shape. Put the meringue in the oven and immediately reduce the temperature to 140°C, fan 120°C. Cook for 1 hour 30 minutes, then turn off the oven and leave the wreath in there to cool completely (overnight).
4. The next day or when the meringue is fully cooled make the cream topping whip the cream with the vanilla and sugar for 2 minutes, using an electric whisk, until it thickens. Spoon the whipped cream over the meringue wreath in a thick layer until evenly covered. Then melt the dark chocolate and drizzle over, next arrange the fruit on top of the cream around the wreath and decorate with a few fresh mint leaves. *this was a recipe I did for Cooks Matches in 2020

The ultimate Christmas Pavlova Wreath! What a showstopper and it� Read More

How to make Chimichurri Sauce in 20 seconds.. Recipe Below?????? Read More

Tis the Season to Pop some Poms @poppinpoms (and win a gorgeous festive bundle...enter below????????)

We love to create vibrant dishes and pomegranate seeds are the perfect addition to add a pop of colour, crunch and sweetness to your festive dishes! Whether you scatter them across your plate or place them in little bunches like we've done here with our Halloumi Salad, pomegranate seeds really elevate any dish. Did you know that pomegranate seeds are packed full of vitamin C, calcium and not forgetting fibre!

You could win the following stunning and highly collectable Emma Bridgewater Christmas set:
- Christmas Joy Star Plate
- 4 Christmas Pudding Plates
- Christmas Oval Platter
- Plus a gorgeous 100% cotton pomegranate kitchen towel

All you need to do is:
1. Follow @poppinpoms and @girlcooksboybakes
2. Like this post
3. Tag someone you can't wait to spend the festive season with

Competition closes Sunday 19/12/21 at 12:00pm, and one lucky winner will be chosen shortly after and contacted via DM by @poppin_poms ! WINNER @i_spy_sea !! Please contact @poppinpoms to claim your prize !!

Tis the Season to Pop some Poms @poppinpoms (and win a gorgeous f Read More