The cooking Journal

Posts in 'Inspiration'

Pumpkin Cake

A delicious recipe - not just for Halloween!


220 g flour

2 tsp baking powder

1 tsp cinnamon

1/2 tsp grated nutmeg

1/2 tsp ground ginger

1/2 tsp salt

115 ml vegetable oil

170 g sugar

2 eggs

1 tsp vanilla extract

200 g pumpkin puree


Cooking Instructions:


  1. Preheat the oven to 180C/Gas 4. Grease a Bundt tin.

  2. Mix together the flour, baking powder, spices and salt into a large bowl and stir together.

  3. In a separate bowl, mix together the oil, sugar, eggs and vanilla.

  4. Pour the wet ingredients into the dry ingredients and mix together until just combined (dont over-mix) then fold in the pumpkin purée.

  5. Pour the batter into the cake tin and bake for 25-35 minutes knife inserted into the centre of the cake comes out clean.

  6. Leave to cool and the serve.

#halloween #pumpkin #pumpkincake #pumpkinrecipes

Read More
Cheese, Spinach and Onion Scones
Cheese, Onion, Spinach Scones

Makes 5




100g wholemeal flour

½ tsp baking powder

Pinch white pepper

100g mature grated cheddar cheese, plus extra for sprinkling

2 spring onions, chopped finely

125g fresh spinach, chopped

1 tbsp rapeseed oil

40 ml skimmed milk

½ tsp paprika

1 tsp English mustard powder

¼ tsp salt



  1. Preheat oven 180°C/gas 4

  2. Place a large baking sheet into the oven.

  3. In a large bowl, mix the flour, baking powder and pepper together, add the spinach and spring onion then sprinkle grated cheese into the mixture to distribute it evenly.

  4. Make a well in the centre of the mixture and pour in the oil and half the milk, mix together and add the remaining milk until you have a soft but firm dough.

  5. Lightly flour a surface and gently roll the dough 2cm thick. Cut out scones with a medium cutter and then place on the hot oven tray. Pull together any scraps and roll out again to get an extra couple of scones.

  6. Glaze the tops with the extra milk and sprinkle a little cheese and paprika (if using) on the top of each scone.

  7. Bake for 12-15 minutes until golden brown.

Read More
Aloo Keema Recipe
A brilliant recipe for spicy lamb mince! For more Indian spiced dishes, why not attend our Indian Cookery Classes...



500g minced lamb

1 medium onion finely chopped

2 tbsp vegetable oil

4 cardamom pods

1 giant black cardamom

2 cinnamon sticks

4 cloves

2 tsp salt

1 tsp turmeric

2 tsp roasted ground cumin

1 tsp hot chilli powder

½ tsp garam masala

2 tsp finely chopped garlic

2 tsp finely chopped ginger

2 medium sized potatoes cut into chunks

200 g chopped tinned tomatoes

8 strands of fresh coriander

200 ml hot water

1 tsp lemon juice


Cooking Instructions:


  1. Heat the oil in a non stick pan, when hot add the whole dry spices; cardamom, cloves, cinnamon, giant cardamom.  Sizzle for a few seconds then add the onions and fry, stirring for a few minutes until their just turning brown.

  2. Add the tomatoes and cook on a low to medium heat until the water has evaporated and the oil is separating.

  3. Now add the minced lamb, use the back of the wooden spoon to break down the morsels of meat to prevent it from being lumpy.

  4. Add the garlic, ginger, chilli powder, turmeric, cumin, garam masala, and salt.  Stir well to ensure the spices blend into the lamb and cook for 10 minutes with the lid on the saucepan.

  5. Add the potatoes and the water to the pan stir well, cover with the lid and simmer gently for 10 minutes or until the potatoes are cooked.

  6. Remove from the heat, garnish with the freshly chopped coriander and lemon juice and serve with chapattis or naan bread.


Cooks tip 1:  The potatoes can be optional and omitted if preferred, however the flavour of the potatoes cooked in the meat is very tasty.

Cooks tip 2:  If you want a very thick consistency reduce the level of water.
Read More
Bacon & Gruyère Cheese Tart with Spring Onions & Thyme


For the pastry

250g plain flour

140g cold butter, diced into small pieces

2 egg yolks mixed with 3-4 tbsp ice cold water

Pinch of salt


For the filling
15g butter
6 very thin rashers smoked streaky bacon
6 spring onions, finely sliced
A few sprigs of thyme, leaves picked
250ml double cream
4 eggs
75g grated gruyère
30g grated parmesan


Preparation instructions:

  1. Heat the oven to 180C/350F/gas mark 4. First make the pastry. Pulse the flour, salt and cubed butter in a food processor until the mixture resembles breadcrumbs and turn into a mixing bowl.

  2. Add 2tbsp and 2 tsp of the egg and water mixture and draw into the crumb with a round bladed knife to create large flakes, bring the pastry together with your hands and form it into a round flat circle. Roll out the pastry and lay it across a 23cm flan tin, pressing the dough well into the corners, then chill in the fridge for 30 minutes until firm.

  3. Cover the pastry with baking paper and baking beans, and bake for 15-20 minutes, then remove the paper and beans and return the tart case to the oven for five minutes longer, until pale golden and sandy to the touch.

  4. Meanwhile, melt the butter in a frying pan over a medium heat. When it’s hot, add the bacon and fry until crisp and golden on both sides, then remove and drain on kitchen paper.

  5. Add the spring onions and thyme to the same pan, and cook for a few minutes, until the onions have softened, then take the pan off the heat and leave to cool.

  6. Whisk the cream until slightly thickened, then whisk in the eggs and gruyère. Season the mix with only a little salt as the cheese and bacon are quite salty and a sprinkling of white pepper.

  7. Break the bacon pieces into halves or thirds, and lay these and the onion mixture over the base of the tart. Pour in the egg mixture so it fills the tart case right up to the edge, and scatter over the parmesan.

  8. Put the tart on an oven tray in the middle of the oven and bake for 25-30 minutes, until golden on top and set with just a slight wobble in the middle. Leave to cool and firm up a little before serving.

#tartrecipes #baconrecipes #baking #cheeserecipes #worklunch# lunchideas
Read More
Fruity Pavlova
We are firm believers in the phrase 'Waste Not Want Not' here at The Cooking Academy, so we transformed our unused eggs into a crisp meringue, a perfect base for our fruit pavlova. For more delicious dessert recipes, why not join our Desserts & Pastry Cooking Class? 


For the meringue:

3 large egg whites

175g golden caster sugar

For the filling:

600ml double cream

1 teaspoon vanilla extract

For the topping:

1 small pineapple cubed

1 papaya cubed (and seeds removed)

1 mango sliced

1 kiwi fruit cut into fan shapes

Pulp from 3 passionfruit


Cooking Instructions:-

  1. Pre-heat the oven to 150c/gas mark 2

  2. Line a baking sheet with baking parchment.

  3. For the meringue: place the egg whites into a large, clean, grease free bowl and whisk them until they form stiff peaks (do not over-whisk the egg whites because they will start to collapse)

  4. Now start to whisk in the golden caster sugar a tablespoon at a time, whisking after each addition until all the sugar is incorporated and the mixture looks thick and glossy. Secure all four corners of the baking paper with small blobs of the meringue mixture.

  5. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 20 cm in diameter. Make a well in the middle of the meringue to make room for the filling.

  6. Place it in the oven, then immediately turn down the heat to 140°C , gas mark 1 and leave it for 1 hour.

  7. Then turn the heat right off but leave the pavlova inside the oven until it's completely cold (or overnight). The pavlova is cooked when it lifts easily off the baking paper.

  8. When you are ready to serve the pavlova whisk the cream with the vanilla essence until it is just holding it’s shape. Pile the cream onto the meringue base and top generously with the chopped and sliced fruits. Finish by drizzling the passionfruit pulp over the top.

  9. Enjoy!

Read More
Loading more posts
Contact Now