Christina Rahman

Here's how Christina is finding the challenge

week 6

Christina - Week 6

Toad in the Hole


Christina L

I preheated the oven to 220°C. I pricked the sausages and put them into a deep Pyrex dish for 6 minutes, turning them after 3 minutes each way. I decided to remove them because I wanted to follow instructions properly.

There was very little excess fat to drain away from the sausages, however, I added a good amount of  vegetable oil into the Pyrex dish and popped it back in to the oven until the oil was piping hot.

I then attached the whisk to the Kenwood Chef and added eight eggs, a mug of plain flour, a mug of milk and a generous pinch of salt and pepper too. I gradually added the milk which then formed a nice smooth batter.
I added the sausages back into the Pyrex dish that had the piping oil in it and poured the batter all around, which I put back into the oven to cook for 25 minutes.

I peeled one large onion and chopped very finely and then hacked up a sprig of fresh rosemary. Firstly, I fried the onions in a little oil and once they had softened, I added the rosemary and after a few minutes, I added a glass of red wine. Prior to chopping the onions, I made a pint of beef stock, which I then added to the onion, rosemary and wine mixture. I brought it to the boil and left it to simmer until it thickened.

After 25 minutes, I took the toad in the hole out of the oven. The Yorkshire pudding was nice and fluffy and was completely cooked. The sausages did seem slightly anaemic though!  I served the dish up and surprisingly, everything was cooked through, which proved to be a real hearty family meal.

This is definitely is the best dish I have made so far with little difficulty. I feel that from a person who genuinely cannot cook, I have come a long way. Still far from perfect, but definitely a huge improvement. I have thoroughly enjoyed every cooking tutorial.

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Plum Upside Down Cake

Christina - Week 5

Plum Upside Down Cake

'What a plum I am' 

I started off by preheating the oven and then greased an 18cm tin, lining it with greaseproof paper.

I cut three plums in half and carefully removed the stone from inside. I weighed the butter and caster sugar and placed inside the Kenwood Chef.  I attached the K Beater and placed it on a high speed until the mixture was pale in colour.  I added one egg at a time with one tablespoon of self-raising flour. By the time I reached the third egg, I added a drop of vanilla essence.

From the remaining flour, I gradually folded it into the mixture with a spatula until it was nice and smooth. I placed the plums into the prepared tin and then covered with the mixture, ensuring that it was nice and even all around the tin. I then placed it in the preheated oven for 30 minutes.

After 30 minutes, the cake seemed slightly uncooked, so I decided to pop it back in for a further four minutes. I checked it again after four minutes, by inserting a knife inside, which came out nice and clean.

I placed the cake onto a cooling rack and peeled the grease proof paper off. 

When I looked at the cake, I knew instantly it did not look right! I quickly realised what was wrong. The silly mistake I had made was that I had placed the plums with the skin facing UPWARDS!!!


Apart from that, the cake was lovely and light. It tasted delicious and I can proudly admit that there is a huge improvement from previous attempts of making an upside down cake.

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Week 4

Christina - Week 4

Sunblush Tomato Bread

'Rock and Roll'

Christina 4 L

I started off by sifting the flour and then adding the sugar and salt. Using the Kenwood Chef, I mixed in the yeast with 100mls of warm water to form a smooth liquid. I placed the yeast into the flour and slowly poured in a little water.

I let the Kenwood Chef knead the dough and after 8-9 minutes my dough felt very silky and soft.  I was fairly confident that it was done.

I lightly dusted a bowl with flour, placed the dough inside and tightly sealed the bowl with cling film. I then left it for one hour, allowing it to double in size.

After an hour, I went back and saw that my dough had BALLOONED to the point that it had POPPED out of the cling film and was ERUPTING over the bowl !!!!

 The big mistake I made was that the bowl was far too shallow. However, I collected it together, placed it back into the Kenwood Chef and added the tomatoes, rosemary and garlic and watched it knead in the remaining ingredients.

I then divided the dough into 8 round balls, popped them on to a baking tray and placed into the preheated oven for 25 minutes on 180°c.

When the time was nearing, I did begin to feel slightly apprehensive - more than likely because of what had happened while the dough was rising. In fact, I was pleasantly surprised to see how good they looked. The smell was mouth-watering, lovely and soft to touch and, most of all, tasted delicious!

I can now safely say that I can make Sunblush Tomato, Rosemary and Garlic Rolls with success with a BIG thanks to my Kenwood Chef.


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Week 3

Christina - Week 3

Vegetarian Pizza


Christina L

First I preheated the oven to 220c. I mixed the yeast, sugar and a quarter of the luke warm water and left it for 10 minutes to activate the yeast. I put the flour, oil and salt into the Kenwood Chef, put it on a medium setting and continued to mix until all the dough balled together.

Initially it was not coming together and looked a little dry so I did add a touch of luke warm water, which seemed to do the trick. I covered it with a tea towel and left it for one hour.

In the meantime, I finely chopped up a clove of garlic and fried in a little oil, followed by the fresh tomatoes, tomato puree and oregano and left it simmer for 15 minutes. I did not need to splash any water as it was nice and moist!

Christina PWhile it was simmering, I looked inside the pot and my dough had risen nicely - it was extremely soft and light to touch. I took a quarter of it, rolled it out in a circle on a floured surface and then I placed it onto a lightly oiled baking tray. I was extremely happy with how my dough turned out.

If I’m being honest, it was not the prettiest looking pizza I have seen and the onions were slightly on the raw side!!

Then I took the tomato base off the hob and gently spread it all over the pizza base, followed by the ingredients that I had chopped up with the Kenwood Chef.

I popped it in the preheated oven and after 15 minutes, I took it out. If I’m being honest, it was not the prettiest looking pizza I have ever seen and the onions were slightly on the raw side!!  However the base was absolutely PERFECT, which all the family could vouch for.  What an amazing machine the Kenwood Chef is, especially for making dough.

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Week 2

Christina - Week 2

Eton Mess

'Eaton All and Made No Mess'

I cracked the first egg and tipped it back and forth in a bid to separate the white. Somehow, the whole egg came out and fell straight on to my kitchen work top – not a good start. I gave it another go and again, the same thing happened.









I decided to crack an egg into a bowl and I used an egg cup to cover the yolk as I drained the white out. IT WORKED!!!!!!

I then emptied all the egg white mixture into my Kenwood Chef and whisked it until I had soft peaks which went very well. I then added the caster sugar and icing sugar and again I whisked it all until I had soft peaks. They came out PERFECT!

I then spooned small dollops onto a baking tray with lined paper. I put them into the preheated oven by wedging a tea towel to prevent the oven from closing completely. As instructed, I left them in the oven for two hours. When ready I turned off the oven and left them in there for an extra 30 minutes whilst I prepared the filling.

I washed the strawberries and quartered them aside from the remaining four in the picture that I left whole. I whipped the cream in the Kenwood Chef and I was slightly unsure if my cream was whipped a little too much, however, I did stop when I thought it was ready, added the strawberries, icing sugar and vanilla extract and continued to whip them until it was all thick and fluffy.

I made the dessert up into sundae glasses by adding a big blob of ripple cream, then I crushed up the meringue. They were lovely and crunchy on the outside and soft in the middle, followed by the remaining whole strawberries which I cut up into small pieces and scattered over the top.

It was truly scrumptious and is definitely the best summer dessert I have successfully made so far!

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Week 1

Christina - Week 1

Spicy cheese and pepperoni slice

Rock and Pastry

First I measured and weighed all the ingredients. I used the machine to mix the pastry and then made it into a ball using my hands. I squeezed it flat and then wrapped it in cling film and put it in the fridge for 30 minutes, whilst I prepared the filling.

Christina full

I started rolling the pastry but noticed that it seemed quite dense and was quite an effort to roll out; however I did get there in the end. I cut out the rectangles and brushed them lightly with an egg, and then I scooped the filling in the middle of one rectangle piece and sealed it with the other piece on top. I brushed all around with the remaining egg.

Chrisina halfAfter 15 minutes I looked through the oven window, and shockingly noticed that the filling was bursting out from the sides.

Popped it into the oven, but after 15 minutes I looked through the oven window, and shockingly noticed that the filling was bursting out from the sides despite being confident that it had been sealed properly.

After 30 minutes, I took the slice out of the oven, cut it in half and noticed it was quite hollow in parts.

Taste wise, it was very yummy apart from my rock hard pastry!!!!!!!!

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Christina Rahman

Self-confessed terrible cook Christina has reluctantly accepted the fact that cooking isn’t her forte. Christina has been married for years and is a proud mother to nine children, her husband and kids aren’t fans of her cooking in the slightest.  Despite following step by step recipes or YouTube videos, everything she attempts to cook is a disaster.

Christina once tried to make a simple pasta dish for a date but after leaving it boiling in the pan for too long, the pasta wasovercooked and soggy. Her date sat there pretending that he was enjoying it but admitted a few months later that it was absolutely awful and that he was just being polite.