Bad Cooking

A journal of an amateur cook's futile attempts to successfully create non-fatal cuisine.

Scrambled eggs on toast
I was sitting in front of the TV the other night when I started to feel peckish. I tried to recall from memory what we had in the fridge and cupboards to make something to eat with, but all I could think of was that we had two eggs. I suddenly had a craving for scrambled eggs so I just had to make them.
Unbelievably I’ve never made scrambled eggs myself, only ever had them made for me when I was younger by my mum or dad, so I had to look up just how to do them for reassurance!
They were really good, although the toast was a little underdone. View high resolution

Scrambled eggs on toast

I was sitting in front of the TV the other night when I started to feel peckish. I tried to recall from memory what we had in the fridge and cupboards to make something to eat with, but all I could think of was that we had two eggs. I suddenly had a craving for scrambled eggs so I just had to make them.

Unbelievably I’ve never made scrambled eggs myself, only ever had them made for me when I was younger by my mum or dad, so I had to look up just how to do them for reassurance!

They were really good, although the toast was a little underdone.

Chicken, carrots, roast potatoes, Yorkshire puddings and gravy
My boyfriend has very fussy taste and one of my biggest gripes about it is that he doesn’t like roast dinners (I know, it’s incomprehensible!). So whenever I do find myself in the mood for a roast on a Sunday, I have to make one just for myself. It’s difficult to justify peeling just one potatofor myself, so as you can see above I usually overinduldge on the quantities just a little! View high resolution

Chicken, carrots, roast potatoes, Yorkshire puddings and gravy

My boyfriend has very fussy taste and one of my biggest gripes about it is that he doesn’t like roast dinners (I know, it’s incomprehensible!). So whenever I do find myself in the mood for a roast on a Sunday, I have to make one just for myself. It’s difficult to justify peeling just one potatofor myself, so as you can see above I usually overinduldge on the quantities just a little!

Jam doughnut cupcakes
I made these from a recipe in a cupcake book I recently bought, expecting them to be near enough jam doughnuts in a cupcake case - however they actually turned out more like sponge cakes with a jam filling, but hey ho.
The sponge itself was a little cloggy and dry however, so I think if I made these again I would prefer to use a normal vanilla sponge recipe and go from there. View high resolution

Jam doughnut cupcakes

I made these from a recipe in a cupcake book I recently bought, expecting them to be near enough jam doughnuts in a cupcake case - however they actually turned out more like sponge cakes with a jam filling, but hey ho.


The sponge itself was a little cloggy and dry however, so I think if I made these again I would prefer to use a normal vanilla sponge recipe and go from there.

American pancakes
I made these using a recipe I found on the BBC Food website and as you can see they turned out ok! The recipe called for a tablespoon of salt however you could still taste it in the finished product, so I think next time I will either add less salt or just make sure I stir it in better!
The recipe said it was for 4 pancakes however the batter it made didn’t seem near enough, although thinking back to the size of my pancakes I think perhaps you’re meant to make smaller ones! Either way, I made 3 nice large pancakes that were thick, fluffy inside and delicious.

135g plain flour
1 tsp baking powder
1/2 tsp salt
2 tbsp caster sugar
130ml milk
1 egg
2 tbsp melted butter
Sift the flour, baking powder, salt and caster sugar together.
Separately, lightly beat the egg and add to the milk and butter.
Combine both and beat until there are no lumps and the batter is smooth.
Let the batter stand whilst you heat a frying pan over a medium heat. Add a knob of butter and allow to melt.
Pour a ladle of batter into the pan and allow to cook. Once you see the top start to bubble you can flip it over. Cook for a futher few minutes until both sides are cooked and remove from the pan.
Continue until you have used all the batter. You can serve with maple syrup or an extra knob of butter on the top if you like (I prefer mine plain and simple!).
View high resolution

American pancakes

I made these using a recipe I found on the BBC Food website and as you can see they turned out ok! The recipe called for a tablespoon of salt however you could still taste it in the finished product, so I think next time I will either add less salt or just make sure I stir it in better!


The recipe said it was for 4 pancakes however the batter it made didn’t seem near enough, although thinking back to the size of my pancakes I think perhaps you’re meant to make smaller ones! Either way, I made 3 nice large pancakes that were thick, fluffy inside and delicious.

135g plain flour

1 tsp baking powder

1/2 tsp salt

2 tbsp caster sugar

130ml milk

1 egg

2 tbsp melted butter

Sift the flour, baking powder, salt and caster sugar together.

Separately, lightly beat the egg and add to the milk and butter.

Combine both and beat until there are no lumps and the batter is smooth.

Let the batter stand whilst you heat a frying pan over a medium heat. Add a knob of butter and allow to melt.

Pour a ladle of batter into the pan and allow to cook. Once you see the top start to bubble you can flip it over. Cook for a futher few minutes until both sides are cooked and remove from the pan.

Continue until you have used all the batter. You can serve with maple syrup or an extra knob of butter on the top if you like (I prefer mine plain and simple!).

The second batch of lemon meringue cupcakes. View high resolution

The second batch of lemon meringue cupcakes.

Lemon meringue cupcakes
So I made these from a recipe from my new Cake Days book from the Hummingbird Bakery and I think they turned out really good!  Once the cakes were cooked I had to cut a out a little lid and put a spoonful of lemon cuts inside, and then replace the lid. This proved to be a little messy as the lemon curd and the cakes themselves were very sticky!  Everyone who had one at work absolutely raved at these… One person who thought the lemon and poppyseed cupcakes were a little heavy said that these ones were perfectly light and heavenly, so I’d say they were my beat effort yet! View high resolution

Lemon meringue cupcakes

So I made these from a recipe from my new Cake Days book from the Hummingbird Bakery and I think they turned out really good! Once the cakes were cooked I had to cut a out a little lid and put a spoonful of lemon cuts inside, and then replace the lid. This proved to be a little messy as the lemon curd and the cakes themselves were very sticky! Everyone who had one at work absolutely raved at these… One person who thought the lemon and poppyseed cupcakes were a little heavy said that these ones were perfectly light and heavenly, so I’d say they were my beat effort yet!

Carrot and orange cupcakes
I was a little anxious making these cakes as they’re my most ‘savoury’ efforts yet… Although they’ve not passed a taste test yet, I do think they look rather pretty (if I do say so myself) so if all else fails I can at least say I’m happy with their aesthetics!  The recipe I used called for equal amounts of plain and wholemeal flour, however despite looking for weeks I just can’t find the latter anywhere… As such I just went with plain flour on it’s own. I also added a little orange juice to the mix as it looked a little dry.  This was also my first attempt at cream cheese frosting, as I’ve previously only made buttercream. I had a little taste and I found it… odd! Not sure if this is my mistake or if it’s meant to taste that way, so I will know when others have tasted them. View high resolution

Carrot and orange cupcakes

I was a little anxious making these cakes as they’re my most ‘savoury’ efforts yet… Although they’ve not passed a taste test yet, I do think they look rather pretty (if I do say so myself) so if all else fails I can at least say I’m happy with their aesthetics! The recipe I used called for equal amounts of plain and wholemeal flour, however despite looking for weeks I just can’t find the latter anywhere… As such I just went with plain flour on it’s own. I also added a little orange juice to the mix as it looked a little dry. This was also my first attempt at cream cheese frosting, as I’ve previously only made buttercream. I had a little taste and I found it… odd! Not sure if this is my mistake or if it’s meant to taste that way, so I will know when others have tasted them.

Carrot cake loaf
I had a lot of frosting left over from the carrot and orange cupcakes, so I decided to make another batch of cake mix for a loaf to use the frosting up.  I didn’t have any oranges left after the cupcakes, so there was no zest or juice in the mixture, but I had a lemon so sprinkled the zest over the frosting to finish. View high resolution

Carrot cake loaf

I had a lot of frosting left over from the carrot and orange cupcakes, so I decided to make another batch of cake mix for a loaf to use the frosting up. I didn’t have any oranges left after the cupcakes, so there was no zest or juice in the mixture, but I had a lemon so sprinkled the zest over the frosting to finish.

Chocolate fudge cupcakes
I made a slight error with these, I have to admit! The recipe called for two lots of butter: 80g for the batter and 160g for the frosting, so I weighed each amount out and left them to soften. However, when I returned later I started mixing the dry ingredients and added the 160g of butter to the batter!  Of course, I only realised this once the cakes were in the oven…  That said, they came out well (if a little too risen). The height meant it was difficult to add very much buttercream to the top of each, so I had a bit left over which I’ve stored in the fridge for another time.  Finally I chopped some hazelnuts and sprinkled them on top.   I plan to taste-test these tomorrow so if you don’t see another post from me, you know how they were! View high resolution

Chocolate fudge cupcakes

I made a slight error with these, I have to admit! The recipe called for two lots of butter: 80g for the batter and 160g for the frosting, so I weighed each amount out and left them to soften. However, when I returned later I started mixing the dry ingredients and added the 160g of butter to the batter! Of course, I only realised this once the cakes were in the oven… That said, they came out well (if a little too risen). The height meant it was difficult to add very much buttercream to the top of each, so I had a bit left over which I’ve stored in the fridge for another time. Finally I chopped some hazelnuts and sprinkled them on top. I plan to taste-test these tomorrow so if you don’t see another post from me, you know how they were!

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