SPAIN = PAELLA
It had to be Paella! Mind you it wasn't as authentic as it should have been, after a month of terrible budgeting on my part & 3 days till payday, I invented a store cupboard Paella! Well the majority of national dishes are peasant foods anyway!
Conclusion: Really tasty & perfect for the hangover from hell that I was suffering from.
Would I make it again?: Yes, it was lovely. I've made paellas before & they were quite stodgy, I think the trick was cooking the rice separately.
Paella:
400g long grain rice (already cooked in chicken stock with a pinch of saffron added to the water), 200g chorizo cut into £1 coin size slices, 200g jumbo king prawns, 1 onion chopped, 1 red & 1 yellow pepper diced, 2 handfuls of frozen peas.
1. Fry the onion & peppers in a bit of olive oil to soften, the add the chorizo & fry for another 5 mins or so, until the oils are released from the chorizo & the edges start to get crispy.
2. Stir in the peas & prawns & after a minute or 2 add the rice & stir to combine.
3. Divide between 2 hungover parents & 1 small girl & eat out of a bowl whilst watching the Grand Prix, feeling very sorry for yourself!
Monday, 28 April 2008
Sunday, 6 April 2008
FORMULA FOOD - ROUND 3
BAHRAIN = FALAFEL
I have been very impressed by these falafel pittas we have had today. As one is watching one's weight, I was delighted to find a weight watchers recipe for falafel & it wasn't crap! Very satisfying actually.
Conclusion: Healthy, satisfying & low fat. Would I make them again? Definitely, they were bloody lovely!
Falafel Pittas With Cucumber Sauce:
410g can of chick peas drained & rinsed, 1 crushed clove of garlic( I forgot to put this in!), 50g breadcrumbs, 4 sliced spring onions, 1 egg, 1tsp ground cumin, 175g finely diced cucumber, 3tbsp chopped coriander, 1 tbsp mint jelly, 150ml 0% fat Greek yogurt, 4 pittas & shredded Iceberg lettuce.
1. Preheat oven to GM5 / 190c.
2. Put chick peas, breadcrumbs, garlic, cumin, spring onions, egg & salt & pepper into a food processor & blitz until smooth. Roll into 20 small balls, place on a baking tray (lined with greaseproof) & bake for 15mins with a dab of olive oil on each ball.
3. Mix together the cucumber, mint jelly, coriander & yogurt to make the sauce.
4. Split the warmed pittas & fill with shredded lettuce, falafel & cucumber sauce.
I have been very impressed by these falafel pittas we have had today. As one is watching one's weight, I was delighted to find a weight watchers recipe for falafel & it wasn't crap! Very satisfying actually.
Conclusion: Healthy, satisfying & low fat. Would I make them again? Definitely, they were bloody lovely!
Falafel Pittas With Cucumber Sauce:
410g can of chick peas drained & rinsed, 1 crushed clove of garlic( I forgot to put this in!), 50g breadcrumbs, 4 sliced spring onions, 1 egg, 1tsp ground cumin, 175g finely diced cucumber, 3tbsp chopped coriander, 1 tbsp mint jelly, 150ml 0% fat Greek yogurt, 4 pittas & shredded Iceberg lettuce.
1. Preheat oven to GM5 / 190c.
2. Put chick peas, breadcrumbs, garlic, cumin, spring onions, egg & salt & pepper into a food processor & blitz until smooth. Roll into 20 small balls, place on a baking tray (lined with greaseproof) & bake for 15mins with a dab of olive oil on each ball.
3. Mix together the cucumber, mint jelly, coriander & yogurt to make the sauce.
4. Split the warmed pittas & fill with shredded lettuce, falafel & cucumber sauce.
Thursday, 3 April 2008
AMELIA'S LONG NIGHT
Huzzah!, we've cracked it again with another "angel baby" (the highest award given by The Baby Whisperer for my children!). At 9 weeks & 3 days old, Amelia Rose Briddon has slept through the whole night! 7:30pm to 6:30am - what a star!
I gave her a dream feed at 10pm, sounds very American I know, but it's just feeding your baby without waking her up & she stayed asleep for ages - 11 hours, I'm very impressed. Let's see if tonight's the same.....
I gave her a dream feed at 10pm, sounds very American I know, but it's just feeding your baby without waking her up & she stayed asleep for ages - 11 hours, I'm very impressed. Let's see if tonight's the same.....
Sunday, 23 March 2008
FORMULA FOOD - ROUND 2
MALAYSIA = FISH & FRAGRANT CURRIES
According to Ken Hom "In Malaysia, fresh fish is a standard item in every home". So after reading that I decided that we would try a Malaysian fish curry. I'm guessing you could use any fish you like in it, I'm going to try it again using raw large prawns, then with salmon.....
Conclusion - Very good indeed & very quick to make. Would I make it again?- Definitely & soon!
Malaysian Fish Curry:
1lb skinned fish of your choice (I used haddock)-cut into big chunks, 1 roughly chopped onion, 5cm piece of ginger & 2 cloves of garlic chopped, 2tbsp hot curry paste, 1 tsp ground coriander, 1/2tsp ground fennel seeds, 1/2tsp turmeric, 2tbsp lemon juice, 200ml coconut milk, boiled rice to serve.
1. Put onion, ginger, garlic, curry paste, spices & lemon juice in a food processor & blend together, then add 1/2 the coconut milk & blend again.
2.Pour remaining coconut milk in a wok over a medium heat, add the curry mixture & simmer for 5 mins.
3. Add the fish pieces & cook for another 5 mins.
4. Serve immediately with the rice.
According to Ken Hom "In Malaysia, fresh fish is a standard item in every home". So after reading that I decided that we would try a Malaysian fish curry. I'm guessing you could use any fish you like in it, I'm going to try it again using raw large prawns, then with salmon.....
Conclusion - Very good indeed & very quick to make. Would I make it again?- Definitely & soon!
Malaysian Fish Curry:
1lb skinned fish of your choice (I used haddock)-cut into big chunks, 1 roughly chopped onion, 5cm piece of ginger & 2 cloves of garlic chopped, 2tbsp hot curry paste, 1 tsp ground coriander, 1/2tsp ground fennel seeds, 1/2tsp turmeric, 2tbsp lemon juice, 200ml coconut milk, boiled rice to serve.
1. Put onion, ginger, garlic, curry paste, spices & lemon juice in a food processor & blend together, then add 1/2 the coconut milk & blend again.
2.Pour remaining coconut milk in a wok over a medium heat, add the curry mixture & simmer for 5 mins.
3. Add the fish pieces & cook for another 5 mins.
4. Serve immediately with the rice.
Wednesday, 19 March 2008
MY BIG FAT BACKSIDE
Yesterday I was abused in Sainsburys by a twatty little man. We (me, Alice & Amelia) were leaving the shop, Amelia started crying so I stopped to find her dummy. As this was happening an old woman came over & started shaking her arms saying "Ahh, what's the matter". I can't stand passers by touching my children, so I said "Can you not do that, she's upset already". I began to walk away & the old woman's son (I imagine - looked about 40) said - in his very lovely thick Sheffield accent "Well there's no helping some people, you obviously can't look after your own baby". Rather shocked I told him to "Mind your own business" to which he replied "You can't look after your baby, you don't know what you're doing". I couldn't believe what he was saying so I said "Oh shut up, you common pleb" & started to walk away, still shocked & shaking now. Then came the worst part - in the middle of Sainsbury's car park he shouted "Oh my God, look at the size of her arse, you fat cow". I held it together to pack the girls & shopping in the car - then cried all the way home (& most of the afternoon)!
Today, I'm just angry. I still won't allow strangers to touch my children. I know I have a big arse. I am a good mother. So why is this twat still in my head? Aargh!
Today, I'm just angry. I still won't allow strangers to touch my children. I know I have a big arse. I am a good mother. So why is this twat still in my head? Aargh!
Sunday, 16 March 2008
FORMULA FOOD - ROUND 1
AUSTRALIA = KANGAROO
We have just eaten our kangaroo stroganoff, which was actually very nice. The meat in its raw state looked like a large piece of liver. After cooking it was very lean & tasted a bit beefy & the texture was that of liver.
Conclusion - surprisingly nice, very low fat too. Would I buy it again? - Probably not!
Here's the recipe:
1tbsp rapeseed oil, 1 sliced onion, 1 crushed clove of garlic, 1lb kangaroo steak (I used rump) cut into thin strips, 200g sliced mushrooms, 1tsp paprika, 1tbsp Lea & Perrins, 2 tbsp brandy, 300ml stock, 100g creme fraiche, salt & pepper.
1. Heat the oil in a pan, add the onion & garlic, reduce heat & cook gently for 5 mins to soften the onion. Turn heat back up & add the kangaroo meat, stir fry for 5 mins until sealed on all sides.
2.Add the mushrooms, paprika, Lea & Perrins & brandy & cook stirring for 2 mins. Add the stock, bring to boil, reduce heat & simmer for 20 mins - stirring now & then.
3.Add the creme fraiche & season. Heat through, but don't allow to boil - as sauce may separate. We had it with rice.
We have just eaten our kangaroo stroganoff, which was actually very nice. The meat in its raw state looked like a large piece of liver. After cooking it was very lean & tasted a bit beefy & the texture was that of liver.
Conclusion - surprisingly nice, very low fat too. Would I buy it again? - Probably not!
Here's the recipe:
1tbsp rapeseed oil, 1 sliced onion, 1 crushed clove of garlic, 1lb kangaroo steak (I used rump) cut into thin strips, 200g sliced mushrooms, 1tsp paprika, 1tbsp Lea & Perrins, 2 tbsp brandy, 300ml stock, 100g creme fraiche, salt & pepper.
1. Heat the oil in a pan, add the onion & garlic, reduce heat & cook gently for 5 mins to soften the onion. Turn heat back up & add the kangaroo meat, stir fry for 5 mins until sealed on all sides.
2.Add the mushrooms, paprika, Lea & Perrins & brandy & cook stirring for 2 mins. Add the stock, bring to boil, reduce heat & simmer for 20 mins - stirring now & then.
3.Add the creme fraiche & season. Heat through, but don't allow to boil - as sauce may separate. We had it with rice.
Thursday, 13 March 2008
FORMULA FOOD
This weekend sees the start of this year's formula 1 season - I can't wait, Christian & I have been looking forward to this for ages (Sunday is also 15 years since our 1st kiss - & before you ask, no he isn't taking me out - I'm babysitting while Christian goes out!).
Anyway, this year I have decided to combine 2 of my favourite passions - food & F1.
As each grand prix is in a different country, I am going to cook something traditional to that country or something that country is famous for. For example, this weekend is in Australia. There isn't anything particularly traditional from Oz, other than shrimps on a barbie & Vegemite sandwiches, so we'll be having stroganoff - kangaroo stroganoff to be exact - do you see how this is going to work?! It's just a good excuse to play with different foods I probably wouldn't think of trying. I'll post each race weekend to tell you what we've had & how it was.
The most uninteresting will be the British grand prix as thanks to a couple of start/finish line tickets, we'll be eating from concession stands that weekend - not bad though for a country that seems to think chicken tikka massala is one of its top 10 dishes, but that's a different post!
Anyway, this year I have decided to combine 2 of my favourite passions - food & F1.
As each grand prix is in a different country, I am going to cook something traditional to that country or something that country is famous for. For example, this weekend is in Australia. There isn't anything particularly traditional from Oz, other than shrimps on a barbie & Vegemite sandwiches, so we'll be having stroganoff - kangaroo stroganoff to be exact - do you see how this is going to work?! It's just a good excuse to play with different foods I probably wouldn't think of trying. I'll post each race weekend to tell you what we've had & how it was.
The most uninteresting will be the British grand prix as thanks to a couple of start/finish line tickets, we'll be eating from concession stands that weekend - not bad though for a country that seems to think chicken tikka massala is one of its top 10 dishes, but that's a different post!
Monday, 10 March 2008
A DUMMY - NOT IN MY HOUSE!
I have recently done something to my 6 weeks old baby that I am ashamed off - Christian will go mad when I tell him. I can't bear to see babies/small children sucking on a dummy, I much prefer thumb sucking! I know that there's a bone in a thumb & it can push their front teeth forward & blah blah blah (the dentist told me off after seeing Alice sucking her thumb!) but this image is so much nicer than a dummy face.
Anyway - I have just given Amelia a dummy & she loves it!!!! She has been crying on & off all day, so to save my sanity more than anything I tried her with an old dummy that we had for Alice (she hated it!) & peace has been restored - hooray!! Now I can get on with the housework I've had on hold for 6 weeks - not so hooray!!
Anyway - I have just given Amelia a dummy & she loves it!!!! She has been crying on & off all day, so to save my sanity more than anything I tried her with an old dummy that we had for Alice (she hated it!) & peace has been restored - hooray!! Now I can get on with the housework I've had on hold for 6 weeks - not so hooray!!
Sunday, 24 February 2008
Saturday, 16 February 2008
BREAST IS BEST
I'm astonished - I have spent the week not being healthy at all, eating fish & chips, sandwiches, cheese, chocolate & every chocolate product imaginable & not exercising at all & I have lost 6 pounds! Fanbloodytastic!
Apparently, on average, breast feeding burns about 700 calories a day. And when Amelia has her marathon 3 hour feeds (7pm - 10pm bless her!) it must be burning off more! Now if I can just get the rest of the family to join in, I could be a size 0 by Easter...hmmmm!.......
Apparently, on average, breast feeding burns about 700 calories a day. And when Amelia has her marathon 3 hour feeds (7pm - 10pm bless her!) it must be burning off more! Now if I can just get the rest of the family to join in, I could be a size 0 by Easter...hmmmm!.......
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