Hi!
I’m Jemma. I live in Porirua, New Zealand, and work in nearby Wellington. When I’m not at work, I’m a self-professed housewife, cook and food blogger.
I love everyday home cooking – good, simple food that is easy to prepare on weeknights, that is super tasty, that isn’t too expensive, that makes the most of seasonal produce, and that still offers plenty of variety from day to day. I’m really into healthy cooking, so most of my recipes have been adapted from their ‘blue top’ versions. I promise they still taste amazing!
I’m also passionate about connecting with my family through food. My Vintage Cooking project is about trying recipes from the handwritten recipe books of my great grandmothers. This food is truly special and I love keeping these recipes alive by sharing them on this blog.
I hope you enjoy Time for a Little Something. This blog is about swapping ideas and recipes, so please feel free to post a comment, or get in touch with me by email at timeforalittlesomething (at) hotmail (dot) co (dot ) nz. I’d love to hear from you!
Lovely new look Jemma!
Great new site J, so pretty, and the photographs look wonderful : )
Love the new look ^_^
Hello and thank you so much for sharing your lovely Christmas mince and pastry recipe. I have made both today and we loved them. I have a problem with rolling the pastry though so just wanted to ask why my pastry is very difficult to roll out thin and also to lift off the mat into the tins. I eventually figured out that a knife to life the cut outs would be helpful but still could not roll them as thin as what yours look like – any ideas would be helpful. However, I have popped 6 into a bag for a gift and they do look lovely. Had one with a cup of tea this afternoon and another this evening with some cream for desert so looks like this is a recipe to repeat before Christmas.
Kind Regards
Chris Webb
Perth Western Australia
Hi Chris, thanks for your lovely comment! I’m so glad you enjoyed the mince pies. Regarding rolling the dough out… I don’t know what would be causing that! Is it sticking to the mat or just disintegrating when you pick it up? Perhaps try chilling the dough for longer before you roll it out, work with cold hands, and if it’s sticking, try using a little more flour when you dust the bench. I’ll admit I do use a little silicone fish slice type tool (I think I paid $3-4 for it) to slide under the pastry and transport it safely to the tin. Have you got something similar? Hopefully something will work for you! Let me know if I can be more help
Thank you for the suggestions, will add more flour to the mat when I make another batch tomorrow – the dough was disintegrating but it was very warm and humid here yesterday. May be part of the problem. Merry Christmas to you and yours.
Chris
Thank you for the lovely ginger slice recipe. I am from the US, but lived in Wellington for a few years. My grocery recently began stocking golden syrup (yay!), and my internet search for a ginger slice recipe led me to you. What a lovely Christmas surprise I will have for my friends and family this year on the cookie tray.
Happy Christmas and God bless you.
Missy
Hi, thank you for your lovely comment! I’m glad you stumbled across me
Great that you can get golden syrup where you are now, the world is your caramel oyster! Hope the ginger slice goes down well. Very merry Christmas to you and yours.
Jemma – am trying to get a Foodie Bloggers meet up soon. Are you in. Can you email me julie@domestic-executive.com if you are and we’ll hook you into the pack. JT