Kids' favourites - Taming Twins

Lemon Cupcakes {Easy Recipe}

Sarah Rossi — Tue, 16 Apr 2019 09:00:00 +0000

These light, zesty Lemon Cupcakes are super easy to make and are finished off with a lemon buttercream and lemon curd drizzle – a little heavenly treat baked in just 20 minutes.

These fluffy Lemon Cupcakes are an adaptation of my very popular Lemon Drizzle Cake. They’re just as tasty but come packaged in very cute form.

They also come with the addition of a divine topping you can sink your teeth into, making these a wonderful combination of sour and sweet, as well as super impressive for a gift, party or bake sale.

Why you’ll love this Homemade Lemon Cupcakes recipe

Quick to make (even for beginners) but look impressive

No fancy baking equipment necessary

Moist, zesty, fluffy and delicious

Sarah’s Notes

This recipe comes with an incredible topping of lemon buttercream and lemon curd to give them extra flavour and the wow-factor to look at.

However, you can leave the toppings off if you prefer. They will still be delicious with just the lemon drizzle for flavour.

Easy Lemon Cupcakes Ingredients

For the cupcakes – Sugar, unsalted butter, eggs, self-raising flour and lemon zest
For the drizzle – Icing sugar and lemon juice
For the buttercream: Butter and icing sugar
Lemon extract – You will also need this for the cupcakes and buttercream. It’s really important to use a good quality lemon extract, not essence. An extract will contain flavouring produced from lemons, rather than an essence which is a chemically produced flavouring
To decorate: About half a jar of lemon curd

How to make Lemon Cupcakes

1. Start by creaming your butter and sugar together, either using a mixer or wooden spoon. Add the eggs, flour, lemon extract, and lemon zest.

2. Line a muffin tray with cupcake cases. Dollop your mixture evenly between them, then put into a preheated oven, as per the recipe below. Meanwhile, start making your lemon drizzle.

3. Mix the juice from your zested lemon with some icing sugar and when the cupcakes are fresh from the oven, pour it over the top of each one.

4. Allow the Lemon Cupcakes to cook in the tin while the drizzle sinks down into them.

TIP: Don’t over bake the cupcakes. Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.

How to make Lemon Buttercream

Beat the butter until it is light, pale and fluffy.
Add in your icing sugar. If you can, sieve this before you add it in. It makes a big difference to the texture.
Continue to beat the mixture until everything is well mixed, wiping down the sides of the bowl occasionally. The longer you beat your buttercream, the lighter in texture it will be.
Finally, mix in your lemon extract.

How to Store Lemon Cupcakes

Store the cupcakes in an airtight tin or container for up to 5 days. Don’t store them in the fridge or they will become quite hard.

Freezer You can freeze these cupcakes for another day! Make sure you wrap them in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Recipe Tips

You don’t NEED any of those items to bake these Lemon Drizzle Cupcakes, but they do make it easier and help to give that really special finish.

Disposable Piping Bags – These are a must-buy if you’re planning on some cake decorating. They are so easy to use. I know, these are not great for the environment. But using reusable bags takes so much detergent to get them clean, I’m honestly not sure of the best option.
Piping – I used this Wilton 1M piping nozzle to get the pretty swirls of the icing and lemon curd.
Microplane Zester – My secret weapon for any recipes with citrus zest. I know I’m a wimp but I used to hate making anything with lemon zest in before splashing out on one of these. They have SO many glowing reviews. You can buy them here on Amazon: Microplane Premium Zester.
Mixer – My much loved (now 10 year old!) mixer.
Ice cream scoop – I ALWAYS use a scoop for these cupcakes to get an even size

More easy baking recipes…

Sweet Things

Chocolate Cupcakes {Easiest EVER Recipe!}

Traybakes

Rocky Road {Best Ever Recipe!}

Cakes

Yoghurt Pot Cake {No Scales Needed!}

Cakes

Victoria Sponge

FAQs

Help! My buttercream is too stiff

If you buttercream is too stiff, add a teaspoon of boiling water, one at a time until it is a smooth pipe-able texture.

Do I have to use a piping bag for the toppings?

No, if you don’t have any you could always pop the icing and lemon curd on with a knife and spoon instead.

How do I keep Lemon Cupcakes moist?

Make sure you follow these steps:

1. Don’t over cook your cupcakes. They should be slightly golden and springy to the touch. If you aren’t sure if they are done, use a metal skewer to check. (Put your skewer into the middle of the cupcakes, it should come out clean).

2. Drizzle the lemon juice and icing sugar mixture on the cupcakes when they have just come out of the oven.

3. Eat the cupcakes within 2 days of baking (if they last that long!)

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Lemon Cupcakes {Easy Recipe}

These light and fluffy, extra moist Lemon Cupcakes are the perfect treat. Baked in just 20 minutes with an easy recipe and added topping zing!

Course Dessert

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 25

Servings Cupcakes

Calories 521kcal

Author Sarah Rossi

Ingredients

For the cupcakes:

150 g Sugar
150 g Butter
3 Eggs
150 g Self raising flour
1 Lemon Zest only (reserve lemon for the drizzle)
1 tsp Lemon extract See notes

For the drizzle:

25 g Icing sugar
Lemon juice From the zested lemon used in the cupcakes

For the buttercream icing:

250 g Butter
500 g Icing sugar
1 tsp Lemon extract

To decorate:

1/2 jar Lemon curd Approx 160g

Instructions

Preheat your oven to 180℃ fan/200℃/Gas Mark 6.
Put 12 cupcakes cases into your tin ready.
Cream your room temperature butter with your sugar until it's pale, light and fluffy.
Either: Beat in the eggs, one at a time, mixing really well after each egg. Don't worry if it curdles slightly, it will come good.
OR: Add all of the eggs, flour, zest and lemon extract together.
Mix together by hand or with a mixer until everything is well combined.
Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
Bake for about 15 minutes. You may need to adjust this depending on your oven. The cakes should be golden and slightly bouncy to the touch.
Meanwhile, make your drizzle. Mix together icing sugar and the juice from the lemon you previously used for the zest.
Now make the buttercream icing. Beat your butter until it's pale, light and fluffy.
Beat in your sieved icing sugar and add in your lemon extract.
Take your cupcakes out of the oven. While they are still warm in the tin, drizzle over your lemon drizzle.
Once the cakes are cooled, pipe over the icing, then either take a fresh bag with the end snipped off or drizzle the lemon curd on top.
Enjoy!

Notes

Zesting tool: My secret weapon for any recipes with citrus zest in is my Microplane Zester. You can buy them here on Amazon: Microplane Premium Zester

Ice cream scoop: Use one to make sure you dish your batter up evenly into the cupcake cases

Buttercream: If your buttercream is too stiff, add a teaspoon of boiling water, one at a time until it is a smooth pipe-able texture

Lemon extract: It is really important to use a good quality lemon extract, not essence. An extract will contain flavouring produced from lemons, rather than an essence which is a chemically produced flavouring

Don’t over bake: Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while

Nutrition

The post Lemon Cupcakes {Easy Recipe} appeared first on Taming Twins.

School Cake {Easy Recipe!}

Sarah Rossi — Tue, 28 Jan 2025 10:00:00 +0000

Do you remember School Cake – AKA Sprinkle Cake? This retro recipe harks back to a favourite British classic for the sake of nostalgia. It’s a simple fluffy vanilla treat with icing, and is super easy to make!

This School Cake recipe is a simple tray bake that even baking beginners can master!

Mix all the ingredients together then bake, make up a quick icing and decorate with sprinkles – it really is that easy.

Why you’ll love this School Cake recipe

Zero fuss baking – perfect for kids getting involved

Fluffy, light and moist cake recipe

A dose of nostalgia

Sarah’s notes

Did you eat this for school dinners? If you had a vanilla sponge with icing and sprinkles on top, that’s School Cake!

This basic and super-easy cake recipe still stands the test of time.

It’s great if you have children who love to bake or if you need to throw something together quickly.

You can enjoy it as a snack, as a birthday cake or as a dessert with custard too (just like the good old days!)

School Cake recipe Ingredients

Butter – Go for unsalted butter (if possible), at room temperature
Caster sugar and self-raising flour – It’s so easy to remember the quantities for this cake recipe, as we use the same amount for the butter, caster sugar AND self-raising flour too
Eggs – You’ll need 3 medium eggs for this (I use free-range)
Milk – Use either semi-skimmed or whole
Vanilla extract – NOT essence. This is only a teaspoon but makes all the difference
For the icing – Icing sugar and water
Sprinkles – To decorate

How to make School Cake

1. Line your cake tin with baking paper and preheat the oven, then weigh out your cake mixture ingredients into a bowl.

2. Mix all the cake batter ingredients together until smooth (use an electric whisk if you have one).

3. Spoon the mixture into your lined tin then bake according to the recipe below.

4. Make the icing by mixing the ingredients together until you have a paste.

5. When the cake is cooled, pour over the icing.

6. Finally, add your your sprinkles and allow to set. Slice up and serve.

SToring

Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.

Freezer You can freeze this cake for another day! It should be cooked first and completely cooled before freezing. I find it freezer better UNICED. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Recipe Tip

How to know the cake is cooked

First, check the cake isn’t still wobbly when you move it. If it is, put it straight back in the oven.

If not, push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked. (Some crumbs are fine, but not wet cake mixture.) If it doesn’t, it’s not quite there yet so leave it in for a few more minutes and check again.

If the top of your cake is cooked but it’s not inside yet, you can cover it with tin foil to stop it from burning.

More easy cake recipes…

Cakes

Yoghurt Pot Cake {No Scales Needed!}

Bake Sale Makes

Lemon Drizzle Cake {Easiest Ever Recipe!}

Cakes

Easy Apple Cake

Cakes

Victoria Sponge

FAQs

Do I need an electric mixer?

It’s not crucial but it will be so much easier to make if you have a stand mixer or a handheld one, so do use it if you own one.

Can I make this a gluten free School Cake?

I haven’t tested this as gluten free, however it should work is you simply replace the flour with gluten free self-raising flour. It may sink a little more in the middle, but it will still taste fantastic.

Can I make this as a dairy free School Cake?

You sure can. Just replace the butter with your normal favourite dairy free baking spread.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

School Cake {Easy Recipe!}

This retro School Cake recipe is a super easy and classic favourite. Perfect for baking at home in no time, it works as a celebration cake or pudding with custard too!

Course Dessert

Cuisine Family Food

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 374kcal

Author Sarah Rossi

Ingredients

For the Cake Batter:

175 g Unsalted butter Room temperature
175 g Caster sugar
175 g Self-raising flour
3 Eggs Medium, free-range
75 ml Milk Semi-skimmed or whole
1 tsp Vanilla extract

For the Icing:

150 g Icing sugar
6 tsp Water

To decorate:

Sprinkles

Instructions

Preheat the oven to 180℃ fan/200℃/Gas Mark 6. Line a cake tin that’s about 20×20 in size with baking paper.
Mix all the cake batter ingredients together in a bowl until smooth (use an electric whisk if you have one). Spoon into the lined tin.
Bake for 25 – 30 minutes until the top of the cake is evenly cooked and doesn't look wet in the middle.
Leave the cake to cool for 5-10 minutes, then carefully turn it out of the tin. Leave it to cool on a wire rack if you have one.
Make the icing by mixing the ingredients together until they form a thick smooth paste. When the cake is completely cooled, pour over and add sprinkles.

Notes

Butter: Use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened

To check it’s cooked: Push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked

Nutrition

The post School Cake {Easy Recipe!} appeared first on Taming Twins.

Naan Bread Pizza {15 Minute Recipe}

Sarah Rossi — Thu, 30 Jun 2022 09:30:57 +0000

This is the ultimate homemade cheat pizza! Made with store cupboard ingredients, Naan Bread Pizza is a delicious snack, lunch or midweek dinner that the kids (and adults) will love – ready in 15 minutes flat.

We’re all experimenting a little more these days with easy homemade shortcuts in an effort to maximise flavour and nutrition, while also keeping costs low.

These Naan Bread Pizzas prove just how simple really can be the way forward for taste as well as convenience. As soon as I tried these out there was no turning back.

I kid you not – not much more complicated than sticking a bland, unsatisfying frozen shop-bought one in the oven but WAY better value and just delicious!

Why you’ll love this Naan Bread Pizza recipe

Quick and easy

Almost like eating real pizza!

Amazing value for money

How We came up with this recipe

We’re all total converts to a quick homemade pizza recipe because they’re still super convenient and delicious but they’re also fresh tasting and don’t contain loads of preservatives.

I created this recipe with simplicity in mind, so we tested this with passata, garlic and oregano as the pizza sauce, spread over naan breads with a cheesy topping, plus the extra toppings of your choice (my favourite is pepperoni and red onion).

We knew we were onto a winner when we discovered the prep took about 2 minutes and then they cooked perfectly in the oven in 10 minutes, with that same oozing, golden, cheesy topping that we all love so much in pizza.

If you have the energy you can make a side salad for lunch or add some homemade chips for dinner.

But when time is short and tummies are rumbling, these pizzas are always an easy win.

Naan Bread Pizza Ingredients Notes

Naan breads – These come in all shapes and sizes in the supermarket. Just buy what best suits you as this recipe works with them all. You could even try garlic or flavoured ones for a little variety
For the pizza sauce – You will just need passata, garlic powder and oregano. Low cost and healthy!
Mozzarella – If you buy ready-grated you will save yourself loads of time
Toppings – I use red onion and pepperoni but it’s your choice!

How to Make Naan Bread Pizzas

Turn the oven to 220C/425F. Preheat 2 baking sheets.
Make your sauce by mixing the passata, garlic and oregano. Spread over the naan.
Add the cheese and toppings.
Carefully remove to the hot trays, pop your pizzas on and put them back into oven. Bake for about 10 mins until crispy and golden.

Substitutions

Toppings – You can go for your favourites here, such as ham, peppers, cooked chicken – anything goes

Leftovers

In the fridge In the doubtful event of pizza leftovers, you can keep these in the fridge for up to 3 days and reheat again in the microwave or wrapped in foil in the oven.

In the freezer The pizzas freezes quite well too. Defrost them thoroughly before reheating in the microwave or reheat from frozen in the oven. Covering them with foil will stop them from burning at the edges.

Top tip

Naan breads are quite soft, but if you heat your baking sheets in the oven before adding your pizzas top, this will help to crisp up the bases!

More Quick and Easy Family Favourites…

Under 15 minutes

French Bread Pizza

Beef

Mexican Lasagne {Tortilla Bake}

Under 15 minutes

Veggie Loaded Nachos {10 Minute Meal}

Under 15 minutes

Baked Tortellini ‘Lasagne’ {10 Minute Meal}

FAQs

Is naan bread really a good substitute for pizza dough?

I can only urge you to try it and see what you think. We’re going for easy shortcut, delicious taste, and it definitely ticks those boxes – and it is honestly such a good alternative!

There’s also French Bread Pizzas, Pizza Bagels, Puff Pastry Pizza or pittas to try if you like too.

How do I get really crispy pizza bases?

You can cook your naan naked for 5 minutes before adding the topping if you want really crispy bases.

I do sometimes do this, but on the return to the oven with the toppings you need to watch carefully that the edges of the ‘pizzas’ don’t burn as they can get over cooked.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Naan Bread Pizza

A quick and easy prep followed by 10 minutes in the oven, you'll be turning to this delicious cheat's homemade Naan Bread Pizza recipe time and time again.

Course Lunch, Main Course, Snack

Cuisine Family Food

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 676kcal

Author Sarah Rossi

Ingredients

4 Naan bread
250 g Passata
1 tsp Garlic granules
1 tsp Dried oregano
200 g Grated mozzarella

Topping:

1 Red onion
60 g Pepperoni

Metric – Imperial

Instructions

Turn oven to 220C/425F. Preheat 2 baking sheets.
Mix the passata, garlic and oregano. Spread over the naan. Add the cheese and toppings.
Carefully remove to the hot trays, pop your pizzas on and put them back into oven. Bake for about 10 mins until crispy and golden.

Notes

Toppings: You can go for your favourites here, such as pepperoni, onion, ham, peppers, cooked chicken – anything goes

Mozzarella: If you buy ready-grated you will save yourself loads of time

Naan breads: These come in all shapes and sizes in the supermarket. Just buy what best suits you as this recipe works with them all. You could even try garlic or flavoured ones for a little variety

To crisp up: Naan breads are quite soft, but if you heat your baking sheets in the oven before adding your pizzas top, this will help to crisp up the bases! You can also cook your naan naked for 5 minutes before adding the topping if you want really crispy bases. Be careful to watch them to make sure the edges don’t burn

To freeze: The pizzas freezes quite well. Defrost them thoroughly before reheating in the microwave or reheat from frozen in the oven. Covering them with foil will stop them from burning at the edges

Serve with: Chips and salad

Nutrition

The post Naan Bread Pizza {15 Minute Recipe} appeared first on Taming Twins.

Sticky Beef Mince Stir Fry {15 Minute Meal}

Sarah Rossi — Wed, 22 Jun 2022 09:30:53 +0000

For a midweek meal that will go down well with the whole family and only takes 15 minutes to rustle up, this Sticky Beef Mince Stir Fry is a gem.

If you’re like me and feel like you’ve exhausted the beef mince recipes in your repertoire, I think you’re going to welcome this one with open arms.

If you can make Spag Bol and a Chilli Con Carne in your sleep, you’ll soon be adding this Sticky Beef Mince Stir Fry to your go-to list too.

With just a few great value ingredients, you have a full meal in 15 minutes.

I love beef mince with green beans, but you can use whichever suits your tastes.

Sticky, tangy sauce, ready in double time and affordable? You’ve got to try this!

More beef mince recipes…

One Pot

Orzo Bolognese {One Pot}

Pork

Swedish Meatballs {Ikea-Style}

Beef

Easy Meatloaf Recipe {with Rich Tomato Sauce}

Slow Cooker

Doner Kebab RECIPE {Slow cooker & Air Fryer}

Why you’ll love this Beef Mince Stir Fry recipe

Ready in 15 minutes with zero fuss

Full of store cupboard ingredients

Sticky delicious sauce

How we came up with this recipe

I am on a constant mission to come up with new and inventive recipes with beef mince.

I know so many of us buy it every week in some form, and for good reason – it’s versatile, easy to cook with, relatively cheap, freezes well and it’s DELICIOUS.

We can cook so many different cuisine styles according to what we fancy, from Italian to Indian, Chinese to Mexican, but for this beef recipe it’s all about speed as well as flavour.

In just 15 minutes flat you’ve got yourselves a new family favourite.

I hope you love it!

More beef mince recipes you might love…

Slow Cooker

Slow Cooker Chilli Con Carne {Easiest EVER Recipe!}

Beef

Mexican Lasagne {Tortilla Bake}

Beef

Dirty Rice {Cajun Style One Pot}

Family Dinner Ideas

Beef Enchiladas {Easy Cheesy Recipe!}

Beef Mince Stir Fry Ingredients Notes

Beef mince – I like 5% but use whichever one you usually buy to your own taste or budget
Garlic – Fresh or frozen, jarred or paste is OK

How to make quick Beef Mince Stir Fry

Brown the mince in oil over a medium high heat. Add the garlic, ginger and green beans and cook for a further 5 minutes.
Meanwhile, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn’t go lumpy).
Add in the other ingredients and stir until smooth.
Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
Serve over rice, sprinkled with sesame seeds.

Substitutions

Frozen green beans or peas – These are fine to use instead of fresh if you prefer
Gluten free – Find alternatives for the soy sauce (tamari) and oyster sauce if you want this to be gluten-free
Mince – You could swap the meat for turkey or chicken mince if you’d like. Either would work well

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Recipe Tip: Make a ‘slurry’

This is a trick to thicken the sauce without ending up with floury lumps.

First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce.

If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!

Even more beef mince recipes!

Family Dinner Ideas

Cheesy Chilli Loaded Wedges

Beef

Keema Curry {Easy Beef Mince Recipe!}

Family Dinner Ideas

Sweet Potato Cottage Pie

Beef

Easy Beef Fried Rice {30 Minute Fakeaway}

FAQs

Can I make this vegetarian?

Yes, you can use a meat free mince alternative cooked according to pack instructions, adding the sauce as usual.

Can I add other vegetables to the recipe?

I have used green beans in this recipe but you can add another veggie of your choice. Green vegetables go really well with beef mince, so something like peas or broccoli would be great.

What should I serve with beef mince stir fry?

I’d recommend serving this with rice or noodles, but try your favourite out.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Sticky Beef Mince Stir Fry

With low cost ingredients, a delicious sticky sauce and a cooking time of 15 minutes, this Beef Mince Stir Fry is an ideal midweek beef mince recipe.

Course Main Course

Cuisine Family Food

Cook Time 15

Total Time 15

Servings

Calories 252kcal

Author Sarah Rossi

Ingredients

1 tsp Sunflower oil
500 g Beef mince
2 tsp Garlic See notes
2 tsp Ginger puree See notes
200 g Green beans Trimmed and cut in half

For the sauce:

1 tbsp Cornflour
3 tbsp Dark soy sauce I used reduced salt
2 tbsp Oyster sauce
2 tbsp Runny honey
100 ml Water

To garnish:

Sesame seeds (optional)

Metric – Imperial

Instructions

Heat the oil in a large, deep saucepan over a medium high heat and add the mince. Brown all over cooking for 5-7 minutes.
Add the garlic, ginger and green beans and cook for a further 5 minutes.
While this is cooking, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn't go lumpy). Then add in the other ingredients and stir until smooth.
Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
Serve over rice, sprinkled with sesame seeds.

Notes

Garlic and ginger: I used prepared tubes for this to speed things up, but if you prefer to use fresh use 2 cloves of garlic crushed and about 1 inch of ginger finely chopped

Batch cook: You can make this in bulk and portion up for another day as it freezes so well.

Beef mince: If you’re in the USA you can use ground beef or hamburger meat. I like 5% but use whichever one you usually buy to your own taste or budget. You could swap the meat for turkey or chicken mince if you’d like. Either would work well

Frozen veggies: These are fine to use instead of fresh if you prefer

Gluten free: Find alternatives for the soy sauce (tamari) and oyster sauce if you want this to be gluten-free

Making a ‘slurry’: This is a trick to thicken the sauce without ending up with floury lumps. First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce

Serving suggestion: Rice or noodles

Nutrition

The post Sticky Beef Mince Stir Fry {15 Minute Meal} appeared first on Taming Twins.