Thyme to Cook As husband and wife, both qualified chefs and parents to our teenage son, Mark was furloughed during the first Covid lockdown while Sinead worked from home and son Liam was home schooled. When you’ve got a busy household, having to think ‘what can I cook for dinner tonight’ is time consuming and so we've always done a Weekly Meal Plan in advance of a main food shop. During those first few weeks of lockdown and the initial panic buying that was evidenced by everyone, our Meal Plan was adapted to use up all the odds and ends in the freezer and all the pulses and grains bought for just one recipe! Nothing was wasted. At the same time, Mark’s Mum had an extended stay in hospital and so we helped to manage her three allotment plots. Grow it, Cook it, Eat it became our motto! There are a number of recipes on the website that include allotment grown veggies. The recipes we've created are family friendly, won't cost a fortune and we've purposefully avoided using too much culinary terminology. More recipes will be added over time. In the meantime, you can follow us on Instagram at thymetocook2021
Ingredients for cake: 125gm butter • 175gm caster sugar 175gm self raising flour • 2 medium free range eggs Zest of 1 lemon • 4 tbsp milk Ingredients for syrup: 100gm icing sugar Juice of 1 lemon Ingredients for Icing: 150gm icing sugar, sifted Juice of 1 lemon Method: Pre heat oven to 180c. Line a loaf tin with greaseproof paper or loaf tin liners are even easier! Cream butter & sugar together until soft and fluffy. Add lemon zest and eggs and beat together.
Happy Cooking!
Gently fold in flour, add the milk & mix thoroughly.
Sinead & Mark February has been a busy month at Thyme To Cook HQ. Lots more recipes have been developed and shared so we hope you found them useful and managed to get all the family involved. With the green shoots of Spring emerging we’ll be focussing on Easter Treats and Lighter Bites. This recipe will be featured on the website in time for Easter. It’s a classic Lemon Drizzle!
Spoon into tin & bake for 45 mins or until a skewer inserted into the centre comes out clean. Make syrup by gently heating the lemon juice and icing sugar until the sugar dissolves. When the cake comes out of the oven make random holes with a skewer on top of the cake. Pour the syrup over. Leave to cool completely. To make the icing just mix the icing sugar & lemon juice together until thickened & pour on top. Store in an airtight container.
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The Local Magazine for Ashford, Laleham and Staines Upon Thames
