Friday 31 October 2008
ALICE
After a present bringing visit from Sally (my nephew Joseph's stepmother) this morning, I was trying to explain to Alice that Joseph has a stepmother & 2 stepsisters now. After a moments thought she said "Oh, so Joseph is just like Cinderella then!" I can't wait to tell Joe - he will be delighted!
Wednesday 29 October 2008
GOBBLE GOBBLE
Today, Alice, Amelia, Mum & I have been to see & order our Christmas Turkey (did I mention I am doing Christmas..!). We are getting it from Hangram Lane Farm in Mayfield Valley (Sheffield). Every year we drive past their massive straw turkey & this year (as we're not at Christian's Mum's) we can actually buy one!!
The massive straw turkey means that they are Kellys Turkeys, who supply hundreds of places including Fortnum & Mason. Hangram Lane Farm get them from Kellys as chicks & rear them, slaughter & dress them themselves, which is why I wanted to go & have a look at them & where & how they are reared. Unfortunately they aren't free range - this is because apparently they would either be eaten by foxes or would starve as they wouldn't be able to feed in these temperatures. So they are barn reared. The barns were very spacious & open at 1 end & they had things to look at, peck at, perch on & the like. They even have an injured pen! because turkeys will peck at anything that is red, so if a bird gets injured the others will just peck at it & kill it. I was very impressed by what we saw & feel that the birds will be happy - well happy until neck wringing day!
I am also making the Christmas pudding tomorrow & I made my mincemeat & cake last week, so I have to say that plans are already on their way. I love Christmas & this year will be the best ever!
The massive straw turkey means that they are Kellys Turkeys, who supply hundreds of places including Fortnum & Mason. Hangram Lane Farm get them from Kellys as chicks & rear them, slaughter & dress them themselves, which is why I wanted to go & have a look at them & where & how they are reared. Unfortunately they aren't free range - this is because apparently they would either be eaten by foxes or would starve as they wouldn't be able to feed in these temperatures. So they are barn reared. The barns were very spacious & open at 1 end & they had things to look at, peck at, perch on & the like. They even have an injured pen! because turkeys will peck at anything that is red, so if a bird gets injured the others will just peck at it & kill it. I was very impressed by what we saw & feel that the birds will be happy - well happy until neck wringing day!
I am also making the Christmas pudding tomorrow & I made my mincemeat & cake last week, so I have to say that plans are already on their way. I love Christmas & this year will be the best ever!
Thursday 23 October 2008
GINGER ROGERS MOVE OVER
I am on such a high, I have just got back from my first ever tap dancing lesson!
Alice & my friend Ruth's daughter Charlotte have been going to dance classes on a Saturday morning for a few weeks now. When their dance teacher first mentioned about them doing tap, she put on her tap shoes & did a few steps. Mine & Ruth's jaws dropped to the floor in amazement! It was then that we learnt we have both always wanted to tap dance - hence tonight's outing!
Shirley, the teacher (who has very little patience with 3 year olds!) is fantastic, so are all the other ladies who go. I say ladies as they are all older, 40s, 50s & 60s I would guess - they are so lovely & we had a great laugh, my jaw actually aches!
According to Shirley (& the others), we were brilliant for our first time. Its quiet hard but we have both been bitten by the tap bug! It's going to be shuffle, ball change, stamp, heel, tap down the aisles in Sainsburys for me from now on - I'll let you know how we progress!
Alice & my friend Ruth's daughter Charlotte have been going to dance classes on a Saturday morning for a few weeks now. When their dance teacher first mentioned about them doing tap, she put on her tap shoes & did a few steps. Mine & Ruth's jaws dropped to the floor in amazement! It was then that we learnt we have both always wanted to tap dance - hence tonight's outing!
Shirley, the teacher (who has very little patience with 3 year olds!) is fantastic, so are all the other ladies who go. I say ladies as they are all older, 40s, 50s & 60s I would guess - they are so lovely & we had a great laugh, my jaw actually aches!
According to Shirley (& the others), we were brilliant for our first time. Its quiet hard but we have both been bitten by the tap bug! It's going to be shuffle, ball change, stamp, heel, tap down the aisles in Sainsburys for me from now on - I'll let you know how we progress!
Tuesday 21 October 2008
FORMULA FOOD - ROUND 17
CHINA = LUMPIA SHANGHAI (SPRING ROLLS)
Well there's a whole world of delicious Chinese food out there, but the search engine kept on saying spring rolls & I love spring rolls so why not? Mistake no1.
Mistake no2 wasn't really my fault. Sheffield has always been quiet multi-cultural & for all your Oriental needs, everyone knows that London Road is the place to sort you out. Not anymore. Where have all the Oriental supermarkets gone? There were 2 main ones & numerous little shops, which are now all restaurants/take aways. Why? It's not that difficult to cook & I would have thought that more people nowadays are having a go at cooking it themselves anyway. Apart from that, where do all the little Chinese ladies go shopping? So instead of buying lumpia wrappers (spring roll wrappers), I ended up in Sainsburys buying filo pastry.
Mistake no3 was my fault. I thought I would be health conscious & as I was having to use filo anyway, I'd oven bake them instead of deep fat frying. I have previously made weight watchers spring rolls & they were made with filo pastry & oven baked & were really nice.
Mistake no4 was saying half way through cooking -"These are really easy to make, I hope they don't go all sloppy in the oven!" After having a half time peek, I noticed that some of the eggy-porky-prawny mixture had decided to leave the comfort of it's wrapper & set up home on the baking tray!
After cooking, I did stick them under the grill just to crisp up their underside.
Conclusion: I have to say I wanted to hate these, but I actually liked them! Spring rolls they ain't - sort of spring roll shaped dim sum they are!!
Would I make them again? No. I'd find a different recipe & stick to it - spring rolls need frying!
For reference only:
Shanghai Lumpia:
1lb pork mince, 1lb cooked peeled prawns, 1 bunch spring onions, 200g tin of whole water chestnuts, 2tsp salt, 2 tsp pepper, 2 tbsp soy sauce, 2 eggs & lumpia wrappers.
1. Fry off the mince in a dry pan & leave in a sieve to drain away any fat or juices.
2. In a small food processor, separately chop up the prawns, spring onions & water chestnuts. Then put everything into a large bowl & combine.
3. Place a tablespoon of the mixture on a spring roll wrapper & roll up, tucking the ends in & sealing them with a bit of water.
4. Fry in veg. oil until golden, or bake in a gm6 oven for 15 mins & be disappointed!! Serve with sweet chilli dipping sauce.
Well there's a whole world of delicious Chinese food out there, but the search engine kept on saying spring rolls & I love spring rolls so why not? Mistake no1.
Mistake no2 wasn't really my fault. Sheffield has always been quiet multi-cultural & for all your Oriental needs, everyone knows that London Road is the place to sort you out. Not anymore. Where have all the Oriental supermarkets gone? There were 2 main ones & numerous little shops, which are now all restaurants/take aways. Why? It's not that difficult to cook & I would have thought that more people nowadays are having a go at cooking it themselves anyway. Apart from that, where do all the little Chinese ladies go shopping? So instead of buying lumpia wrappers (spring roll wrappers), I ended up in Sainsburys buying filo pastry.
Mistake no3 was my fault. I thought I would be health conscious & as I was having to use filo anyway, I'd oven bake them instead of deep fat frying. I have previously made weight watchers spring rolls & they were made with filo pastry & oven baked & were really nice.
Mistake no4 was saying half way through cooking -"These are really easy to make, I hope they don't go all sloppy in the oven!" After having a half time peek, I noticed that some of the eggy-porky-prawny mixture had decided to leave the comfort of it's wrapper & set up home on the baking tray!
After cooking, I did stick them under the grill just to crisp up their underside.
Conclusion: I have to say I wanted to hate these, but I actually liked them! Spring rolls they ain't - sort of spring roll shaped dim sum they are!!
Would I make them again? No. I'd find a different recipe & stick to it - spring rolls need frying!
For reference only:
Shanghai Lumpia:
1lb pork mince, 1lb cooked peeled prawns, 1 bunch spring onions, 200g tin of whole water chestnuts, 2tsp salt, 2 tsp pepper, 2 tbsp soy sauce, 2 eggs & lumpia wrappers.
1. Fry off the mince in a dry pan & leave in a sieve to drain away any fat or juices.
2. In a small food processor, separately chop up the prawns, spring onions & water chestnuts. Then put everything into a large bowl & combine.
3. Place a tablespoon of the mixture on a spring roll wrapper & roll up, tucking the ends in & sealing them with a bit of water.
4. Fry in veg. oil until golden, or bake in a gm6 oven for 15 mins & be disappointed!! Serve with sweet chilli dipping sauce.
Saturday 18 October 2008
SO EXCITING!
Maybe I'm a bit sad but who cares? Not I. I have a great love of 2 things (children & family besides) - cooking & Christmas & it has always been a bit of a let down because I never get to cook Christmas for everyone as we always go to Christian's mum's. 1 year I was allowed to do a Christmas dinner for Easter, but it wasn't really the same!
But anyway, this year I finally persuaded Christian to have Christmas at our house, just us, the girls, my mum & hopefully Auntie Tricia. Christian's mum had bought me Nigella's new Christmas book & had made me decide that I was doing the big day, like it or lump it! Yesterday morning, I plucked up enough courage (helped along by the mother of all hangovers), & phoned my mother-in-law to tell her that we wouldn't be going to hers after all..... it went surprisingly well & she completely understood! Then the afternoon came & another phone call from Dianne "If Richard & Sam aren't coming after all, please can me, David, my mother & Eric come to yours too!!!"
As it happens Richard & Sam are going to her parents, so it's 10 for lunch then!! I must start writing lists!! So exciting!!!
But anyway, this year I finally persuaded Christian to have Christmas at our house, just us, the girls, my mum & hopefully Auntie Tricia. Christian's mum had bought me Nigella's new Christmas book & had made me decide that I was doing the big day, like it or lump it! Yesterday morning, I plucked up enough courage (helped along by the mother of all hangovers), & phoned my mother-in-law to tell her that we wouldn't be going to hers after all..... it went surprisingly well & she completely understood! Then the afternoon came & another phone call from Dianne "If Richard & Sam aren't coming after all, please can me, David, my mother & Eric come to yours too!!!"
As it happens Richard & Sam are going to her parents, so it's 10 for lunch then!! I must start writing lists!! So exciting!!!
Sunday 12 October 2008
FORMULA FOOD - ROUND 16
JAPAN = SUSHI
This isn't cooking at all, it's just creative play! I so understand why sushi chefs are trained for years. It's very fiddly, mainly because the rice is so sticky - even with wet hands. It's also quite time consuming - but worth it we thought.
Conclusion: Impressive looking & tasty but you need to be patient.
Would I make it again? Yes, it would be a good dinner party starter for an Oriental feast!
Sushi:
200g sushi rice, 4tbsp rice wine vinegar, 1tbsp sugar, 1tsp salt, fine strips of raw fish (I used tuna & salmon & I poached some tiger prawns in boiling water), a couple of inches of cucumber cut into batons, wasabi paste & a packet of nori seaweed sheets.
Soy & Sesame Dipping Sauce:
1/2tsp sesame seeds, 1tbsp brown sugar, 3tbsp soy sauce & 2 tbsp sherry.
1. Mix together the vinegar, salt & sugar & leave to one side to allow everything to dissolve. Cook the rice according to pack instructions. As soon as its ready, stir in the vinegar mixture & leave to go cold.
2. Place half a sheet of nori on a sushi rolling mat (Waitrose £1.89), with wet hands spread a couple of tablespoons of rice over the sheet, smear over a tiny bit of wasabi (I think I used a bit too much & our brains bled!) & top with a line of fish or cucumber. Tightly roll up in the rolling mat, trim the edges & cut into pieces.
3. Repeat using your own creative flair. I also shaped some rice in my hands & lay a prawn or a slice of fish on top.
4. To make the dipping sauce simply mix all the ingredients together & serve in little ramekin dishes along side your sushi.
This isn't cooking at all, it's just creative play! I so understand why sushi chefs are trained for years. It's very fiddly, mainly because the rice is so sticky - even with wet hands. It's also quite time consuming - but worth it we thought.
Conclusion: Impressive looking & tasty but you need to be patient.
Would I make it again? Yes, it would be a good dinner party starter for an Oriental feast!
Sushi:
200g sushi rice, 4tbsp rice wine vinegar, 1tbsp sugar, 1tsp salt, fine strips of raw fish (I used tuna & salmon & I poached some tiger prawns in boiling water), a couple of inches of cucumber cut into batons, wasabi paste & a packet of nori seaweed sheets.
Soy & Sesame Dipping Sauce:
1/2tsp sesame seeds, 1tbsp brown sugar, 3tbsp soy sauce & 2 tbsp sherry.
1. Mix together the vinegar, salt & sugar & leave to one side to allow everything to dissolve. Cook the rice according to pack instructions. As soon as its ready, stir in the vinegar mixture & leave to go cold.
2. Place half a sheet of nori on a sushi rolling mat (Waitrose £1.89), with wet hands spread a couple of tablespoons of rice over the sheet, smear over a tiny bit of wasabi (I think I used a bit too much & our brains bled!) & top with a line of fish or cucumber. Tightly roll up in the rolling mat, trim the edges & cut into pieces.
3. Repeat using your own creative flair. I also shaped some rice in my hands & lay a prawn or a slice of fish on top.
4. To make the dipping sauce simply mix all the ingredients together & serve in little ramekin dishes along side your sushi.
Tuesday 7 October 2008
YAY!
There I was, thinking I had been banished to the kingdom of size 16 forever.... but I have just tried on my size 14 brown cords & they fit! Something so simple has made me so happy :) What a materialistic flake I am - I know it's all about the person inside... there's just a bit less of me ;)
Saturday 4 October 2008
I LOVE AUTUMN
I've always loved autumn - probably because I was born in it & married in it & had my 1st baby in it! I love the smell of it. I love the chill of it. I love the colour of it. It just suits me. I mainly love the food of it! Yes lets get down to it! It's the weather of beef in Guinness, hot pot & casserole & dumplings on cold drizzly evenings - mmm. This week we had the 1st meat & potato pie & mushy peas of the season (yes Tracy, with Hendersons!). Salads/grilled meat/quiches etc are all very well, but bring on the autumn/winter food!
FORMULA FOOD - ROUND 15
SINGAPORE = BAK CHOR MEE
A week late I know, but we've all been ill :( This bak chor mee certainly unblocked one's sinus' though! Our tongues & lips tingled for ages after ;0
Conclusion: I love food like this, quick, tasty & hot.
Would I make it again? Oh yes, maybe a bit less chilli flakes next time!
Bak Chor Mee:
A couple of portions of noodles (I used rice noodles), 1tbsp ground nut oil, 3 sliced shallots, 500g minced pork, 2 tbsp dark soy sauce, 10-15 sliced Shiitake mushrooms, 1tbsp balsamic vinegar (or black rice vinegar), 1tbsp chilli flakes & 2 crushed cloves of garlic.
1. Place noodles in a bowl & cover with boiling water (or pack instructions for which ever noodles you use).
2. Heat oil in a wok & fry the shallots until golden then remove from wok leaving excess oil behind.
3. Fry the mince for 4-5 mins, add the soy sauce & continue stirring to break the meat up & make sure its browned. Add Shiitake mushrooms & vinegar & fry for another couple of mins. If it begins to look dry add a bit of water.
4. Add garlic & chilli flakes, fry for another 2 mins then add the drained noodles. Mix thoroughly & serve sprinkled with the fried shallots.
A week late I know, but we've all been ill :( This bak chor mee certainly unblocked one's sinus' though! Our tongues & lips tingled for ages after ;0
Conclusion: I love food like this, quick, tasty & hot.
Would I make it again? Oh yes, maybe a bit less chilli flakes next time!
Bak Chor Mee:
A couple of portions of noodles (I used rice noodles), 1tbsp ground nut oil, 3 sliced shallots, 500g minced pork, 2 tbsp dark soy sauce, 10-15 sliced Shiitake mushrooms, 1tbsp balsamic vinegar (or black rice vinegar), 1tbsp chilli flakes & 2 crushed cloves of garlic.
1. Place noodles in a bowl & cover with boiling water (or pack instructions for which ever noodles you use).
2. Heat oil in a wok & fry the shallots until golden then remove from wok leaving excess oil behind.
3. Fry the mince for 4-5 mins, add the soy sauce & continue stirring to break the meat up & make sure its browned. Add Shiitake mushrooms & vinegar & fry for another couple of mins. If it begins to look dry add a bit of water.
4. Add garlic & chilli flakes, fry for another 2 mins then add the drained noodles. Mix thoroughly & serve sprinkled with the fried shallots.
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