Wednesday, 28 May 2008
So there you go , my muddled mama brain got it all the wrong way round , may be why I couldnt find it hey!
Ill do some digging again and see what I get !!!!
Monday, 19 May 2008
I found this on another sweet food blog (its great to get new ideas for meals every day), called 3 sides of crazy , and had to put the widget for it here , Im a sucker for gimmicky quizy stuff and I just love a bit of dark chocolate. The thing is I love sqaures and rectangles and each one has a different meaning, does that make me crazy?! Whats your fave?
What Your Taste in Chocolate Says About You
You are sophisticated, modern, and high class.
Your taste is refined, but you are not picky.
You are often the first to try something new.
You are energetic and quick to act.
You are open minded, and you easily adopt new social causes.
While your heart is in the right place, you often can't follow through with your dreams.
You love being by yourself and thinking. Developing your own theories and ideas is fun.
You feel lost when you're forced to be social. Being with other people can be lonely for you.
Sunday, 18 May 2008
Thank you Barbara and Nina !
Friday, 16 May 2008
(these reminded me of makka pakka from in the night garden , pickles all time fave programme right now!)
Wednesday, 14 May 2008
Sunday, 11 May 2008
After wandering the rooms (with a 13mth old strapped to my front, no buggies allowed), we needed some sustenance and had a lovely lunch in the grounds restaurant the Carriage House, (although then it was in the area now called The Cavendish rooms), which was quite unexpected, as sometimes the homes in England dont always have the best restaurants. I remember having a huge and delicious lasagne accompanied by lovely beany and leafy, fresh and well dressed salads of various kinds.
More about chench later , 1st the all important recipe!!!
10 digestives crushed into a fine-ish texture (you can leave some to add to the top of the torte after)
125g unsalted butter
40g Green and blacks milk chocolate
Add the butter to the digestives and mix , pour into the cake in and press down firm with the back of spoon creating a smooth and even base
To serve leave out for 20 mins
Saturday, 10 May 2008
I never used to eat salmon so much as I do now and every which way I can ; smoked , raw, as rissoles, baked in the oven, made into pate. Another way is when its part of another citrusy fave ceviche (oh my gosh food raptures!). My fave is a whole packet of smoked salmon with loads and loads of lemon juice , almost drowning in it, yes I know what a philistine! I must eat way way over the amount for a women a week, 2 servings I think it is?
OK so this dish doesn't set the world on fire with its culinary wonder, but my friend and I polished off that bowl with gusto !!! The citrus of the grapefruit really helps balance the oiliness of the fish and it makes a perfect combination.
2 salmon fillets poached in Pinot Grigio , torn or cut into bite size pieces
2 bags of a selection of various baby leaves ; baby lollo rosso, wild rocket , baby lambada , lams lettuce, pea shoots, sorrel and any other crunchy varieties of leaves.
half a cucumber diced
half a pepper diced
a whole avocado peeled and diced
a whole pink grapefruit pith removed with knife, segmented and chopped
Dressing: (one of my concoctions!) :
4 tblsps sour cream
1- tblsp mayonnaise (Hellman's will do)
2 tsp cream cheese
some chopped chives
tsp of very finely chopped onions (osso is lovely for this)
juice of one lime
juice of half a lemon
one little squeeze of agave (cant resist & it balances the sourness)
season to taste
Lay in a large bowl all the lettuces
On top add all the chopped & diced ingredients
Layer on the salmon
pour over the dressing
munch and crunch
Thursday, 8 May 2008
This isn't a sauce or a dressing , but a slow cooked one pot meaty thing that I , my hubby and the girls LOVE. In fact one pot cooking is something I love to do especially in my very lovely and special croc pot I bought from Divertimenti. This particular dinner was very successful , my hubby doesn't often get to eat my food , due to my honesty in the 1st post and was actually looking forward to coming home the 2nd night for it. I still have one small portion of it left in the freezer for the littlest pickles dinner shortly. I just only hope if I make it again I can recreate its unctuousness's as I don't measure out I just sort of sense what to throw together!
I must give credit here for getting inspiration for this meal from a friends smell wafting from her oven a few weeks back. Its sort of a merging and improvement of one of my recipes , (which was good , but not great) and a cobbling together of hers!
So here's your shopping list for my aromatic lamb pot:
2 -3 tablespoons of olive or rapeseed oil.
one large onion chopped5-6 carrots peeled and chopped into 2 inch chunks
a bag of Anya potatoes ( these are of the lovely small long pinky,waxy variety)
3 packs of lamb neck (cut into bite size pieces). I use this as its very good value and when cooked for hours just falls to bits, lushhhhhhh.
2 large jars of passata (any good supermarket brand will do) or equally you can make a really good thick tomato sauce from scratch. Mr H does a lovely one which we normally make about 5litres of for the freezer in batches.
Lots of Cinnamon , both powder and sticks
ground all spice
a few pinches of cumin
a few grates of nutmeg
a large glass of red wine
a pint of beef stock
and last but not least 2-3 tablespoons of my fave new find Agave Nectar . (wonderful stuff , now madly using it instead of sugar EVERYWHERE I CAN!)
Ok get ready for some cooking multi tasking for speed
Start by browning the lamb neck in one pan by shallow frying, and the onions in another. Heat the oil in both before starting and shallow fry the onions with the spices , so that the aromas start to float around you. Once slightly browned remove to another dish. Add in the carrots, you may want to add a little more olive or rapeseed oil then to caramelise these add the agave for a few short minutes. Add the wine to this pan to de-glaze (and de-alcholize the wine). Then add the tomatoes and the stock to bring it to the boil and start it off.
Get your biggest and widest casserole, terracotta is the best as it helps in the cooking, add all the ingredients into it and put in the oven at 150 degrees centigrade for about 3hrs. After the 1st 2 hrs add in the Anya potatoes, chopped in half if they come out very long!
Serve alone in a lovely huge round white bowl
let me know how yours turns out if you make it.
I set an over zealous intention on my other blog to be perusing over my whole lifestyle and the things that affect it spiritually,but everyday life and many posts seems to head in the direction of food and my joy of it. I realised that may be I need somewhere else to twitter on about our meal plans in this house, (many friends think that concept hilarious) ,the numerous magazines my husband subscribes to, shows he drags me, the little pickle and the cupcake around, programmes he watches (and I do to) , ingredients he buys and whats coming to fill my cupboards & fridge. May be he should be writing this with me hey!
Come join me in a natter about food and all things noshy.