White & Wheat Bread

Recipe – 14 Slices – Cost Per Loaf £0.46 – Cost Per Slice £0.03

There is nothing more delicious than a chunk of bread toasted and smothered in butter. This bread is 50% white and 50% wheat flour. The white flour gives great lift but you also get the added benefits of wholewheat flour.

White bread is delicious. I am a major fan of a very famous brands thick toastie loaf hot from the toaster with lashings of butter. But, I re-evaluated my diet and decided i needed to start encorporating more wholemeal bread rather than living on thick white.

So I decided to embark on a 50/50 loaf in my new tin. I needed the bread for breakfast (actually turns out I didn’t as I made an egg wrap) but my original thoughts were to have a loaf ready for breakfast I would either a) need to put it in the breadmaker set a time for the morning b) get up super early to mix the bread allow to rise etc and then bake in the oven or c) mix in the evening and allow the bread to make its final rise in the fridge overnight.

I opted for option c. Believe it or not I have never done this method before as I didn’t really see the point but I must admit the bread had such a deep flavour from the slow rise. It was easy to prepare the night before and this morning all I had to do was take from the fridge and leave to come to room temperature whilst the oven was heating up. I decided to add a few mixed seeds (pumpkin, sunflower & chia) on top before cooking too.

Recipe – 14 Slices – Cost Per Loaf £0.46 – Cost Per Slice £0.03

400ml Warm Water
250g Plain Flour – £0.08
250g Wholemeal Bread Flour – £0.10
2 Tsp Sugar – £0.02
2 Tsp Salt – £0.02
7g Instant Yeast – £0.08
3 Tbsp Mixed Seeds – £0.16

Breadmaker / Oven

1) Add ingredients as above order into breadmaker pan. Remember to keep the yeast separate from the sugar and salt in a small indent on top of the flour. Switch to dough setting and begin cycle.

2) Once the machine has finished the cycle, remove the dough from the pan and put into pre greased loaf tin. Punch down and leave to rise for a further 45 minutes.

3) Place loaf tin in 180 celcius preheated oven for 30 minutes. Remove from tin and leave to cool on wire rack.

By Hand / Mixer / Oven

1) Add the flour and butter into a large bowl. Rub butter into flour until the butter has been mixed into the flour and resembles crumbs.

2) Add the sugar, salt and yeast, water and mix. Remember to keep the yeast separate from the salt and sugar in a small indent on top of the flour.

3) Once the dough has started to form, turn onto a lightly floured surface and begin the kneading process.

4) Knead for 10 minutes. Alternatively if you have a stand mixer or hand mixer with a dough attachment, knead for 5.

5) Grease a mixing bowl with some olive oil and place the dough mixture in the bowl. Cover with a clean tea towel and leave it to rise until it has doubled in size.

6) Punch the dough down. Remove and place into a pre greased loaf tin. Cover again and leave for 45 minutes until the loaf has risen again.

7) Place loaf tin in 180 celcius preheated oven for 30 minutes. Remove from tin and leave to cool on wire rack.

Overnight Rise

1) Add ingredients as above order into breadmaker pan.  Remember to keep the yeast separate from the sugar and salt in a small indent on top of the flour. Switch to dough setting and begin cycle.

2) Once machine has beeped, place dough into pre greased pan, cover with a tea towel and pop into the refrigerator over night.

3) Remove from refrigerator and start to preheat oven to 180 degrees Celsius.

4) Once oven has reached temperature. Top the loaf with the seeds and bake for 30 minutes.

5) Remove from oven, remove from tin and cool on a wire rack.

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Beef & Red Wine Stew

Recipe – Serves 4 – Total Cost £7.51 – Cost Per Serving £1.87

Stew is delicious any time of year but on a cold winters day when the rain is beating down on the windows there is nothing better than the aromas filling the house whilst it is cooking.

Personally I cook stew in my slow cooker. I have had it years, probably going on for 10 now. It was pretty cheap when I bought it, its nothing fancy. It has off, low, high and warm functions & that’s it. I must say though its been bloody brilliant. My husband also had one when we got together his was I think £12 on offer in a local supermarket and you know what it was no different to mine.

If you can invest in one kitchen appliance then I would honestly suggest a slow cooker. You can just pop everything in the pot. Switch it on and leave it to do its thing.

This beef stew recipe i have had written down in my recipe book for years, its fragrant and warming and gives your senses a hug.

You may be sat there thinking that stews are expensive. That they shouldn’t belong on this page but that isn’t the case. The great thing with a slow cooker is that you can batch cook one giant stew and divide and freeze. Adding more vegetables makes the stew stretch further whilst adding fantastic vitamins to keep you healthy. Its also a great replacement for a Sunday roast (or a Tuesday evening if you are like me)

Let’s talk ingredients

Couple of things to mention in the list below… Leek – I have put a rough weight in but use a couple of small ones or half a large one. The one I recieved on my shop weighed nearly 1kg so half of that will be making soup today. If you are not a fan of Leek then feel free to replace with a normal onion. Carrots & mushrooms – if you have a large slow cooker feel free to add more to bulk the meal out slightly. Puff Pastry – this is a treat of an addition to this dish. It isn’t a necessity but I bloody love pastry so why not. You can also make your own if you have a bit of time but if not pop some pre rolled ready made in your shopping basket. Finally wine – you don’t have to add this in but it gives a lovely rich flavour. The alcohol will evaporate during cooking but if you prefer to leave out then why not add a few drops of Worcestershire sauce to give the flavour a bit of oomph.

Recipe – Serves 4 – Total Cost £7.51 – Cost Per Serving £1.87

400g Diced Beef – £ 2.55
400g Leek washed and chopped – £0.70
187ml Red Wine – £1.50
400g chopped Tinned Tomatoes – £0.28
200g Button Mushrooms – £0.95
2 x Stock Cubes (Made to 1 Pint Stock) – £0.06
142g Tomato Puree – £0.28
3 Large Carrots – £ 0.12
2 Baking Potatoes – £0.10
Pinch of Salt – £0.01
Pinch of Black Pepper – £0.01
2 Garlic Cloves Finely Chopped – £0.05
375g Ready Rolled Puff Pastry – £0.90

1) Add the ingredients to slow cooker. Switch on low for 8-10 hours.

2) If gravy is a little thin for your taste thicken with gravy granules or corn flour.

3) Place into individual ovenproof serving bowls. Top with 1/4 of the puff pastry. Put in preheated oven at 200 degrees Celsius for 12 minutes until pastry is golden brown. Just a quick note here. You could just cook the pastry on a baking tray but I like the softness the gravy from the stew gives the underside of the pastry when cooking in the oven.

4) Serve with your favourite vegetables and some sweet pickled beetroot for good measure.

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White Sandwich Bread

I know, I know you can buy bread for 50p from the supermarket… but what if I told you this is even cheaper & 100% tastier. Would you try it?

One of the things I enjoy making is bread. I owned a bread maker about 10 years ago but it wasn’t great and the bread never really had any lift and it all tasted a bit flavourless and the texture was dense. I have to admit, it really put me off making bread for a while as it just didn’t taste great. Breadmakers have moved on tremendously since then. I did buy another and its perfect for filling up at night, setting the timer and fresh bread is ready in the morning but i still don’t think it comes out as well as when it is baked in the oven. I am not sure if its because there isn’t a second rise or if there is and its just not long enough.

Over lockdown I have joined a lot of baking and cooking groups on Facebook for inspiration and ideas. A couple of weeks ago I followed a thread about pullman loaf tins. I had never heard of one before so did a bit of investigating. They are basically loaf tins with a lid so you can either make sandwich bread or a more traditional loaf. I did a bit more research and low and behold one was on next day delivery.

Now here is a little fail I will share with you. This morning all excited i opened the tin, greased it, baked it and let it cool as per the instructions that came with the tin. The listing stated it was a 450g loaf tin, stupidly even after reading some of the reviews I presumed it would only need half of the ingredients from a standard 900g loaf (the reviews even said it required around 450g of flour)… what came out of the oven was a bit of an epic fail… although delicious it was tiny… very tiny. My actual sole purpose of making this loaf was that our dinner this evening is going to be fish, chips and peas and what is better than a scrummy fresh piece of bread with butter to make a chip butty. I think its safe to say that would not be happening with this loaf!

So I tried again… I doubled the ingredients back to a standard 900g loaf and away i went. Well… what came out can only be described as perfection. OK not perfection that is probably a step too far but I was amazed. My bread actually came out looking like a shop bought loaf. Something that has never happened before.

Now bread making can be time consuming if you don’t have a breadmaker but its not impossible to do, you can always prove in the refrigerator over night so that you can remove and bake in the morning.

Recipe – 14 Slices – Cost Per Loaf £0.39 – Cost Per Slice £0.03

300ml Warm Water
15g Butter – £0.09
500g Strong White Bread Flour – £0.20
1 Tsp Sugar – £0.01
1 Tsp Salt – £0.01
7g Instant Yeast – £0.08

Breadmaker / Oven

1) Add ingredients as above order into breadmaker pan. Remeber to keep the yeast separate from the sugar and salt in a small indent on top of the flour. Switch to dough setting and begin cycle.

2) Once the machine has finished the cycle, remove the dough from the pan and put into pre greased loaf tin. Punch down and leave to rise for a further 45 minutes.

3) Place loaf tin in 180 celcius preheated oven for 30 minutes. Remove from tin and leave to cool on wire rack.

By Hand / Mixer / Oven

1) Add the flour and butter into a large bowl. Rub butter into flour until the butter has been mixed into the flour and resembles crumbs.

2) Add the sugar, salt and yeast, water and mix. Remember to keep the yeast separate from the salt and sugar in a small indent on top of the flour.

3) Once the dough has started to form, turn onto a lightly floured surface and begin the kneading process.

4) Knead for 10 minutes. Alternatively if you have a stand mixer or hand mixer with a dough attachment, knead for 5.

5) Grease a mixing bowl with some olive oil and place the dough mixture in the bowl. Cover with a clean tea towel and leave it to rise until it has doubled in size.

6) Punch the dough down. Remove and place into a pre greased loaf tin. Cover again and leave for 45 minutes until the loaf has risen again.

7) Place loaf tin in 180 celcius preheated oven for 30 minutes. Remove from tin and leave to cool on wire rack.

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Cheddar and Broccoli Soup

Cost Per Serving – £0.45

It is winter, we have had snow and its time to think of those winter warming meals. Soup is a delicious and nutritious meal that can be enjoyed any time of day, serve with some homemade wholemeal bread and butter for a really filling meal.

I am fortunate enough to have a soup maker, I bought it on a whim a long time ago when it was this time of year and all I wanted to eat at lunch was soup. I looked at tinned soups and those in the chilled section most lunch time trips to the supermarket. The chilled soups lacked flavour and in my opinion were too expensive for what they were and I never really fancied any of the tinned selection. Don’t get me wrong I love Heinz Cream of Tomato Soup. I always have a tin or 4 in my cupboard. Tomato soup isn’t something I would make myself as for me the Heinz version is perfection but for all other vegetable soups I love to experiment and see what I can make.

I wanted to make a broccoli soup because broccoli is such a nutritious vegetable. Broccoli is a cruciferous vegetable. It is high in vitamin C, Iron, Vitamin K and Potassium and is a good source of fibre & what could be better than adding this amazing vegetable to a soup with some delicious extra mature Cheddar cheese.

The picture today is from a soup i retrieved from the freezer for lunch. I left it to defrost overnight in the fridge, added a little water and heated on the hob. It was actually still a bit thick so I gave it a quick whizz in the blender before heating. Traditionally this soup should be Broccoli and Stilton but I think at the time of cooking I didn’t have any Stilton in and I was trying to make something with what I had in stock in the fridge and cupboards. I always have Cheddar cheese in the fridge so the decision for Broccoli and Cheddar stemmed from there.

I used my soup maker to make this but you can easily make in a pan. Both sets of instructions are below.

1 Onion – £0.17
1 Potato – £0.11
1 tsp Lazy Garlic – £0.10
750ml Vegetable Stock – £0.20
salt and pepper to taste £0.02
1/4 teaspoon ground nutmeg – £0.06
1 Large Head Broccoli – £0.50
125g Extra Mature Cheddar Cheese – £0.63

Total Cost – £1.79
Cost Per Serving – £0.45 (Serves 4)

Soup Maker

1) Peel and chop the onion, chop the broccoli into florets and chop the stalk, add to the soup maker. Add the stock, garlic, salt & pepper & Nutmeg. Set the soup maker to the smooth function.

2) Once the soup maker has finished check consistency, it can be quite thick so blend further if required.

3) Stir in grated cheese until melted.

4) Blend once more until smooth.

Hob

1) Peel and chop the onion and cook in a pan with a splash of oil for 3-4 minutes until soft. Add the garlic and cook for a further minute.

2) Chop the broccoli into florets and chop the stalk, add the stock, salt and pepper and nutmeg to the pan and cook until broccoli is cooked through.

3) Using a stick blender, carefully blend the soup until smooth

4) Stir in grated cheese until melted

5) Blend once more until smooth

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Homemade Egg & Cheese Breakfast Bagels

Cost per serving – £0.37

A bagel is a great breakfast to start your week off. They are filling, less calories than you think (these worked out at around 225 kcal per serving) and you can make them for 11p per bagel! Yes, yes I know you can buy them from supermarkets, but store bought bagels are twice the price and definitely not as tasty as these homemade versions.

If egg and cheese is not your bag you could just simply enjoy it toasted with butter or why not add some cream cheese, alternatively you could turn it into a bacon bagel with mashed avocado. There are so many possibilities.

I did a lot of research for these bagels, I read recipe after recipe after recipe and looked at all of the reviews. In all honesty all recipes were pretty similar, stating the most important step is the water bath. What i found was the recipes I located were all just white flour, I wanted to add a bit of wholemeal to the mix so adapted my recipe to include this. Next time I will increase the wholemeal content and reduce the white flour content to see what effect that has on the bagel and carry on until i have reached a happy medium. I also amended my recipe to only make 4 bagels, I didn’t want to have to make 6 or 10 or 12…especially as these were just a test, plus I only wanted a couple for breakfast in the week. This recipe can of course be doubled to make 8 or tripled to make 12 – and of course once cooked you can freeze for future use.

180ml Warm Water
180g White Bread Flour – £0.08
70g Wholemeal Bread Flour – £0.04
1/2  tsp Salt – £0.01
1/2 tbsp Granulated Sugar £0.01
1.5 tsp Dry Yeast – £0.06
1 x egg – £0.11
20g Mixed Seeds – £0.12

Toppings
1 x Egg – £0.11
30g Cheddar Cheese – £0.15

Total Cost – £0.43
Cost Per Serving – £0.11
Cost with Egg & Cheese – £0.37

Egg & Cheese Seeded Bagel

1) I made this in my breadmaker so I added the ingredients in the order listed above. Ensure that your yeast does not touch the salt before the mixing process begins. Set your breadmaker to the dough setting and let it do its thing!

2) Once the timer has gone off, punch the dough down and leave for 10 minutes

3) Remove from breadmaker and divide the mixture into 4. Roll each section into a ball and then with a floured finger make a hole in each bagel. Stretch the hole out to be a couple of cm wide as it will shrink back very quickly.

5) Bring a large pan of water to the boil and carefully add each bagel, cook a couple at a time and cook each side 1 minute. When both sides are cooked remove from the water. Repeat on remaining bagels

6) Coat the bagels with the egg mix and sprinkle on your chosen seeds.

7) Place bagels in a preheated oven at 220 degrees for 12-15 minutes on a lined baking tray. I prefer to use a silicone liner but baking paper will also do. Remove from oven and leave to cool on a rack.

BATCH TIP – Make more that required cook, cool, wrap then freeze. Defrost and use as normal.

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Next Weeks Menu (WC 11.01.21)

As it is January one of the more depressing months of the year, here at Quids In Cooking towers we decided to have a review of what is in the freezers and cupboards to cut down on our shopping bill this week. We found we probably had enough for a week of evening meals if not more, we also found we had more frozen broccoli than most major supermarket chains.

We have two freezers here at Quids In Cooking Towers. Mainly because when the husband and I met we both had flats so we kept both as it seemed like the most sensible option. We tried to live with only one freezer at one point as we didn’t really have anywhere for our second freezer to live but I buy a lot of frozen vegetables and as you know we love to batch cook, so we eventually had the electrics installed in our garage and freezer number two lives quite happily in there.

Freezer number one, the one in the kitchen is mainly filled with everyday food, berries, a bag of frozen vegetables, garlic bread… you know the essentials. Freezer number two is where things get forgotten. As its a chest freezer its not so easy to remember what is where and we often find food that I had made and forgotten about. So this little January exercise really helps us remember what is what and to allow us to start from February afresh.

Here is a quick run down of what we will be eating this week. What is on your menu? Please let us know in the comments section or drop us a note on Facebook, twitter or Instagram.

Batch Cooked Lasagne
Creamy Mushroom Mac N Cheese
Sausage & Cheesy Mash
Salmon with a Tomato Relish and Garlic New Potatoes
Chicken and Broccoli Bake
Sausage Pasta Bake, Garlic Bread and a Simple Salad
Butternut Squash Risotto

Today I am attempting to make some homemade bagels, hopefully they will be nice enough to enjoy tomorrow morning with folded egg and cheese. To start the working week off the right way. Drop in tomorrow to see how this has gone!

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Creamy Mushroom Mac N Cheese

Price per serving – £0.84

I’m a traditionalist when it comes to cheese sauce. From an early age I was taught how to make a roux and then form a sauce. It’s something I have taught my husband and one day will hopefully teach my children, it is a fundamental skill in cooking and you can make so many dishes with just a few ingredients.

When it comes to Mac N cheese there is nothing better than a really cheesey, gooey roux sauce, well that’s what I thought. I have been browsing some very old recipe cards. I have had them for around 25 years, they have moved with me through 5 different houses and have been sat on my kitchen cupboards for the last 3 years. I decided over the holiday period to get them down and dust them off, after a quick re-organisation I found a recipe for Mac N Cheese. I picked it up and to my surprise no roux sauce, what is this wizardry I hear you ask…. I decided to make it for dinner one evening. I didn’t have much hope but I was so very wrong. It was actually blooming delicious. The sauce was creamy yet not overwhelming, I’m not saying that’s it, no more roux sauces for me but it made a delicious change.

What i love about this recipe is that there are so many sneaky vegetables added. If you are looking for a recipe that is healthy and packed full of veg well this is it!… not something you would expect from Mac N Cheese is it! I actually upped the quantities of the veg in this recipe to bulk it out and create a healthier dish. I used Red leicester in the dish below but feel free to substitute with a low fat mature Cheddar to reduce the calories further.

Serves 4

300g Dried Macaroni Pasta – £0.33
1 tbsp Olive Oil – £0.08
1 Red Onion – Peeled and finely chopped – £0.21
1 tsp of Lazy Garlic – £0.10
1 Red Pepper – £0.33
1 Green Pepper – £0.33
175g Sliced Mushrooms – £0.40
200g Low Fat Soft Cheese £0.80
200ml Passata – £0.12
Salt & Pepper to taste – £0.05
125g Red Leicester £0.60

Total Cost – £3.35
Cost Per Serving – £0.84

1) Cook the dried macaroni according to packet instructions

2) Heat the oil in a frying pan and add the onion, garlic, red and green peppers. Fry on a medium heat for around 5 minutes until the vegetables being to soften.

3) Add the mushrooms and cook for a further 2 minutes

4) Drain the pasta and add to the onion and pepper mix.

5) Stir in the soft cheese, Passata and half of the red leicester. Season to taste and mix thoroughly.

6) If eating straight away, top with remaining cheese and grill under a high heat for 5-10 minutes.

BATCH TIP – I make this in advance and then freeze extra portions. If you want to do this follow steps 1-5 and then allow the pasta mix to cool completely before freezing or refrigerating. Defrost thoroughly, top with cheese and cook in a preheated oven at 180 degrees for 20-25 minutes. If you feel as though the cheese is getting a little too well done, cover with tinfoil for the remaining minutes.

I hope you enjoy reading this blog. If so please give me a like on Facebook, Twitter and Instagram and don’t forget to sign up on our contact us page for updates to the blog

Vegetable packed salad with a protein punch

Today I chose to make a quick salad for lunch. This salad was absolutely packed with colourful vegetables and had a protein punch of a beautiful boiled egg and some mature Cheddar cheese.

Salads are exactly what you want them to be, if you don’t fancy tomatoes than omit them, if you love avocado add some on top. The possibilities are absolutely endless. The only restriction is your imagination.

Deconstructed brunch wrap served with homemade salsa

I started the day off by de-christmasing the house. It is a bit sad really the living room looks so bare now but its good to get back to reality I guess. For the last week and a half I have been living in that strange period of time where you don’t know what day it is, before you can blink it is 3pm and you don’t know what you have done with the morning. I have over indulged during the Christmas period and the last few days of eating normal food has been lovely.

Once I had took all the decorations down it was too late for breakfast and too early for lunch so I had a quick rummage in the fridge.

I love a wrap, I have probably mentioned this before. Its because you can literally throw anything in them and you have a meal. Left over beans in you pop, a rogue potato sitting on the fridge shelf, yes why not put that in too, some Mexican rice from the cupboard, sure!

1 Green Pepper – £0.30
1/2 Red Onion – £0.07
1 Potato – £0.11
4 Mushrooms – £0.25
1/2 pack of Mexican Rice – £0.18
4 eggs – £0.47
40g Cheddar Cheese – £0.17
200g Baked Beans – £0.15
2 x wraps – £0.22

For the Salsa
10 cherry Tomatoes – £0.15
1/2 Red Onion – £0.07
1 tbsp corriander – £0.08
1tsp Lazy Garlic – £0.10
Lime Juice £0.05

Total Cost – £2.37
Cost Per Serving – £1.19

1) Begin by making the salsa, chop the tomatoes and onion into small pieces and mix together. Add a dash of lime juice, the garlic and corriander and mix well. Put to one side for later.

2) Heat a pan with a dash of olive oil, chop the potatoes into small even sized chunks and fry in the pan, stirring occasionally

3) Slice the peppers, onions and mushrooms. Add to the pan of potatoes. Fry until cooked.

4) Cook the Mexican rice according to packet instructions and add half of the pack to the potato, pepper mix, stir in half a tin of baked beans and cook until the beans are hot.

5) Warm each wrap by placing in a hot frying pan for 30 seconds, flip and cook the other side for a further 30 seconds.

6) Heat a dash of oil in a frying pan, crack the eggs into a cup and whisk with a fork, add to hot pan stirring continously. Once cooked remove from heat.

7) Place wraps on a plate, top with a generous helping of the potato, pepper and rice mix. Top with the freshly cooked scrambled eggs, sprinkle with cheese and serve with the delicious homemade salsa.

I hope you enjoy reading this blog. If so please give me a like on Facebook, Twitter and Instagram and don’t forget to sign up on our contact us page for updates to the blog.

New Year, New Start

2020 has been one of those years, when i look back it is so easy to remember the bad things, the global pandemic, the loss of lives, the terrible bushfires in Australia, the locusts in Africa, the celebrity deaths and the loss of jobs up and down the country. But plenty of good things, truly heartwarming things that bring a smile to your face have happened in 2020. Captain Sir Tom Moore turned 100 and raised nearly £40M for the NHS, the world united and protested that Black Lives Matter, Scotland made a drive to end period poverty and Marcus Rashford made the UK government U turn and made sure that no child would go hungry in the UK.

I haven’t posted many meals lately, mainly because the hubby and I have been living off Christmas leftovers and buffet food – yes, we had a buffet for 2 on boxing day & the day after boxing day, it was filled with lots of delicious picky bits, which if I am honest is my favourite meal. I love being able to eat a little bit of this and a little bit of that and I think we will be eating cheese and biscuits for days to come.

New year, new start. It is the time for resolutions, to evaluate your life and decide what changes you want to make.  I’m not sure why it always seems more possible to make life changes at the start of a new year, rather than just a Tuesday say, but the new year makes the possibilities seem endless.

Today I am planning for 2021. I have always been a collector of cookery books, a few years ago I signed up to a subscription service and each month I received a book based on a brand, i actually have no idea how much it cost me over the years and I have never really used them but I love to browse through every now and again for inspiration and i am going to find a more permanent home for them in my house. When I was younger my mum subscribed to a recipe card collection for me, there are hundreds and hundreds of cards and I haven’t looked at them in years either. I pulled the plastic case down off the kitchen cupboard this morning and I am sat with a brew going through and deciding what I can cook from these cards, so keep your eyes peeled next week for some delicious posts.

When I look back at 2020 I didn’t think I would end the year writing a food blog, posting meals and trying to help people and myself save money, but you know what, I thoroughly enjoy it. I absolutely love receiving comments from people who have read the blog or want to share a tip with me. That’s what i love about social media and the internet although there may be trolls lurking the majority of people have big hearts and enjoy taking the time to converse with others and cooking unites so very many people.

Looking forward to 2021, the vaccine for Covid-19 will be rolled out on mass meaning the vulnerable can start to socialise and we can return to a sense of normality. Quids in Cooking is also set to go through a few changes too. When I started Quids In Cooking, I quickly made the logo and the website. I wanted to get started and get my ideas out there but i haven’t been 100% in love with the branding and logo which is why we have partnered with a very talented design agency to rebrand quidsincooking.com in 2021. More to come on that in the future.

So from me and all at Quids In Cooking towers, thank you for your support in 2020. We wish you a very Happy New Year.

Love B x