Shortcrust pastry

200g of self raising or plain flour

Pinch of salt

100g of margarine or lard

A cold bowl

Board

Rolling Pin

Cold water to mix

1:) Mix flour and salt.

2:) Cut up the margarine into pieces and add to the flour mix.

3:) Rub the margarine into the flour with the tips of your fingers until it looks like breadcrumbs. Also know as rubbing in the fat.

4:) Add water to bind the mixture together until it looks like dough.

5:) It is best to let the dough rest once it has been made. Place the dough in a cold  bowl preferably one that has been sitting in the fridge and cover over with clingfilm and place it in the fridge for at least an hour possibly two.

6:) Get the dough from the fridge and pour some flour onto the work surface or a board and start kneading the dough.

6:) To knead the dough pull it up on one end and fold it in on itself and then move the dough around and repeat. Do not overwork the dough as this will change the texture of the dough.

7:) Roll the dough out using a rolling pin, always roll up the way and away from yourself. Do not need to move the rolling pin just move the dough around and repeat until it is at your desired thickness.

8:) Then place the dough as a base for a flan or pie or using a cutter to make little cakes.

Getting started in cooking - I can cook but only basic things and I always reach for the take away menu because I do not know what to make plus with me being such a fussy eater I am hesitant to make something new incase I don't like it. So I am writing this blog to become a more confident cook and maybe you will become one too.

Kitchen essentials - roasting tin for all the meats and dinners I want to do, frying pan for cooking most things especially bolognese, sharp knives are an excellent tool so it cuts down the preparation time with preparing vegetables and cutting up meat, chopping boards to cut vegetables and meat on always have two separate chopping board one for fruit, vegetables and salad and the other for raw meat, food processor it makes life a lot easier when you have one of these to mix your ingredients, microwave rice cooker if the hob is filled with other items I don't want to use another pan to cook some rice I will use my rice cooker that I can put in the microwave, wok for stir frys, griddle non stick for meat and pancakes but it's best to have two, bakeware mixing bowls, moulds and muffin cases, saucepans a set of saucepans (decent ones without a metal handle as the metal gets too hot to handle)

My favourite celebrity chefs are Nigella Lawson and Jamie Oliver. I really loved the show  Nigella Bites were she made a trashy chocolate lime cake, it looked gorgeous.

Hygiene

It is always important to maintain a high level of hygiene in your kitchen; this is to minimise bacteria in the kitchen to avoid cross contamination between different meats and vegetables which good cause food poisoning. It is essential to follow the steps to maintain a high standard of hygiene.

Wash your hands when preparing all foods and also wash your hands in between chopping up different meats or vegetables

Wash vegetables drain before cooking and serving

Use separate chopping boards; one for meat and one for vegetables

Always remove jewellery and keep hair tied back

When storing food in the fridge always keep meat at the bottom so that it doesn’t drip onto other products in the fridge.

Keep surface areas clean

Make sure your kitchen equipment is clean before use

Make sure all foods are fully defrosted before use

Make sure all foods are fully cooked; always check

Always tidy up after cooking