Hello and happy new year! I won’t be back in to the routine until next week, but I wanted to pop on and let you know what to expect in the way of newness from the site this year. Now that Evie is more independent and settled at nursery, I feel it is the right time to really throw my weight behind ‘my brand’. Gosh, that sounds like such a millennial cliche doesn’t it. But I am The Mother Cooker and I am sincerely proud of what I have achieved. I just haven’t had the time to dedicate myself to it fully, being a mother had to come first and it always will. But I have so many ideas and something has clicked in me to really put the work in this year. Maybe it’s that I think we are finally settled in this new house (we’ve moved four times in two years), I have an office and a bigger kitchen etc.
The first thing you might notice is that ‘Evie’s Corner’ has now changed to ‘The Little Cooker’, mainly because Dey bought Evie the cutest apron to match mine with her very own matching logo. I simply had to change it and I feel it’s a little less personal. I will be dedicating a lot more content to food for little’s this year, it always does really well and I get inundated with mothers asking me for help. But without further rambling, below are the new categories for this year. I’d love any feedback via Twitter or Instagram.
Nothing talks to me more at Christmas than gingerbread. I make these cookies every year as my tradition; I always give a batch to the neighbours with their Christmas card. Now I can promise you that tackling treacle and getting your hands smothered in mixture is so, so worth it. Not only are the spices perfectly balanced, but the soft middle will make you want to eat one after another. So grab an apron and an appetite and be prepared to fill your house with the sweetest smell imaginable.
To say I am invested in cookbooks is a bit of an understatement. When we recently moved home, I had more boxes of books than anything else. Ok so plates came a close second, but my books are amongst my most prized possessions. I really do have a hefty collection now, but I’m sharing with you a batch that I bought this year. I feel a cookbook is a gift that keeps on giving, and along with a Delicious magazine subscription is all I really ask for. So without further ado, lets tuck in.
This recipe is so frequently made in our house, that it has become a bit of a Gem classic. My brother-in-law buys jerk season in bulk when he flies home from America, as he makes it frequently now too. It’s so easy, packed full of goodness and can suit any leftover meat. It’s a recipe I developed from one I found in a magazine, years ago now. So it was the first recipe I thought of when creating these leftover recipes in partnership with Joseph Joseph. Lyzi made it and I know it has become a firm favourite with her too.