Some Simple Family Recipes


We thought it might be fun to share some simple family favourite recipes from our homes to yours.

In this time of 'Lockdown' & Home-schooling, I think we've all been in the kitchen more - and it's an ideal time to get the children busy & involved - learning some of those invaluable life skills with 'home economics' lessons. Kids love to get stuck into cooking & baking and it gives them a real sense of achievement working with simple ingredients and creating something the family can eat.

Here's a few recipes that we've enjoyed with our families.

CHURROS RECIPE

Churros | Christie Lloyd

We've both had a go at these at home! Victoria used a bigger 'star nozzle' and ended up with the fatter 'PURROS' (she's reliably informed). These are pretty simple to make and are from a BBC Good Food Recipe:

For the Batter:

50g butter, melted
½ tsp vanilla extract
250g plain flour, from a new bag (essential for absorbing the liquid)
1 tsp baking powder
about 1 litre sunflower oil
a few chunks of bread

    For the Cinnamon Sugar:

    100g caster sugar
    2 tsp cinnamon

      Method:

      1. Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
      2. Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
      3. Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous – please fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
      4. Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour.
      5. Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with a warmed chocolate sauce, for dipping.

      Purros | Christie Lloyd

      VICTORIA'S BANANA/CARROT BREAD RECIPE

      Banana & Carrot Bread Recipe | Christie Lloyd

      A tried & tested adaptation of a ‘Banana Bread’ recipe by BBC Good Food.

      Ingredients:
      285g plain flour
      1 tsp bicarbonate of soda
      ½ tsp salt
      1 tsp ground mixed spice
      2 tsp poppy seeds
      A handful of raisins
      110g butter (plus extra for greasing)
      100g caster sugar
      2 free-range eggs
      2 large ripe bananas mashed 
      2 large carrots finely grated
      85ml buttermilk (or normal milk mixed with 1½ tsp lemon juice)
      1 tsp vanilla extract

      Method:

      1. Preheat the oven to 180°C / 350°F / Gas 4. 
      2. Sift the flour, bicarbonate of soda, ground mixed spice, poppy seeds & salt into a large mixing bowl.
      3. In a separate bowl, cream the butter and sugar together until light and fluffy.
      4. Add the eggs, mashed bananas, grated carrot, raisins, buttermilk and vanilla extract to the butter & sugar mixture and mix well. Fold in the flour mixture.
      5. Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour the cake mixture into the tin.
      6. Transfer to the oven and bake for about an hour, or until well risen and golden brown.
      7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

      NO YEAST STORE-CUPBOARD BREAD RECIPE

      No Yeast Bread Recipe | Christie Lloyd

      Victoria's son had a sudden urge to bake bread. With no yeast in the house, they compromised with this recipe which turned out rather well! Faris delighted in making this bread and was fascinated watching it bake & rise in the oven.

      Ingredients:

      4 cups all purpose flour
      2 tsp baking powder
      1/2 tsp table salt
      310 ml water
      1 tbsp vegetable oil or melted butter

      Method:

      1. Preheat oven to 190°C / 375°F. Lightly flour a pizza stone (or pizza crisper)
      2. In a large bowl, combine flour, baking powder, salt. Whisk until evenly combined. Add in water and vegetable oil.
      3. Stir wet ingredients into dry ingredients using a spoon until wet ingredients are absorbed. Use your hands to knead dough a few times until it comes together and has a uniform consistency.
      4. Shape the dough into a round disc that is no more than 1 ½ inches thick. Place dough onto floured pizza stone. Using a sharp knife, score the top of the dough, cutting an "X" that is about ¾ inches deep.
      5. Place bread into oven and bake 35-40 minutes, or until bread is done. Bread will turn slightly brown on the surface but will remain quite pale and still look undone since this is not a traditional bread.
      6. To check for doneness, tap the bottom of the loaf and it should sound hollow. Slice bread and serve warm with butter or use bread for sandwiches.

       CHEDDAR PUFFS RECIPE

      Cheddar Puffs | Christie Lloyd

      The easiest 'scone' type recipe the kids will love making! Just four store-cupboard  ingredients - these can be rustled up in minutes, and taste delicious.

      Ingredients:
      1 egg
      125ml milk
      150g self-raising flour
      150-200g grated Cheddar cheese
      Salt & Pepper
      Method:
      1. Preheat the oven to 180°C / 350°F / Gas 4.
      2. Beat the egg into the milk in a good sized bowl.
      3. Add in the flour and cheese then mix together well.
      4. Drop six spoonfuls onto a baking tray, covered in baking paper.
      5. Bake for 20 minutes in a preheated oven.

      We'd love to hear about any recipes you love making? Get in touch...

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      With love x

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