Notes and Photographs from a Small Island

Lemon Marmalade

2012-02-11T05:49:00.000-08:00

The first ever national marmalade week is being celebrated here in the UK. It kick-starts in the Lake District on 25th February for two wweeks. Not wanting to miss an opportunity I am making Orange Ginger Marmalade and a new Lemon Marmalade. I will be selling them at school to help raise money for our new Fairtrade Tuckshop.
Lemon Marmalade
Ingredients
900g lemons
3.4litres water
675g sugar per 450g pulp

Method
Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
Cut the peel finely or coarsley according to preference
Put the peel in a large bowl with the bag of pips and the juice. Add the water and leave to soak overnight
Weight the preserving pan and make a note of the weight.
Put the soaked peel, pith and pips into it with the water and juice
Bring to the boil and simmer until the peel is soft and the contents of the pan have been reduced by half - approx 1 hour
Lift out the bag of pips and pith squeexing it against the side of the pan with a wooden spoon
Reweigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pupl.
Add 675g warm sugar to each 450g of pulp, stir until all the sugar has dissolved
Bring to the boil and boil rapidly until the marmalade is set when tested on a cold saucer.
Remove any scum and leave to cool slightly
Pot and seal whilst still hot

Makes about 6-7 jars.

Something a bit different try to celelbrate marmalade week.

Time to Relax

2012-01-28T11:49:00.000-08:00

Where have the last few weeks gone? Back to school and busy , busy busy and then the I'nspectors 'arrived. Here in the UK we have 5 days notice that they are arriving. As teachers we do a pretty good job all the time, but during inspection its nice to just tweak things up a bit. I was all set a couple of weeks ago as I was running a Farmhouse Breakfast Week, making sure everyone had breakfast before starting school. I am also running a Fair-trade Tuckshop. I made some flapjacks using fairtrade ingredients which went a bomb. I will post the recipe later.
Happy week.

Cutting and Folding

2012-01-05T06:40:00.000-08:00

Catching up on my blogs I came across
http://sharedthreads.wordpress.com
I was inspired and set ablout cutting and folding my old calendar. However I decided to make individual flowers with buttton centres. I put each flower onto a stick. I then decided to have a go the same idea using fabric. No photographs of this as yet as I m going to make several versions and tie them together to make a bunch - looking quite good so far.
Hope you like the flowers, if so have a look at Sharedthreads as she is an expert.
Happy week
http://sharedthreads.wordpress.com/2012/01/01/the-everyday-one-a-day-how-to-recycle-old-calendars/

Hapy New Year

2011-12-31T10:43:00.000-08:00

Where-ever you are, what-ever you are doing and who-ever you are speniding it with I wish you a very Happy New Year.

Christmas Celebrations

2011-12-27T12:28:00.001-08:00

Quiet celebrations sharing thoughts across the sea to Savannah. Not quite the same as when my son was at home for Christmas, but treasured moments. We opened our gifts whislt eating breakfast, laughed at the funny ones and said grateful thanks for the useful ones. We ate roast pork, with roast apples, parsnips and carrots, not fogetting the sprouts. This was followed by a snowy trifle made with blackberries harvested in the autumn. A late phone call announcing the arrival of a new baby boy for my neice - how wonderful and on Christmas day.
To-day we walked across Chanock Chase - 3 hours - with a friend and her two dogs. She gave us supper and I made a mincemeat slice which we had served warm with cream.
A perfect end to the quiet days of celebration.
A toast to absent friends across the world and those who are not with us any more. We love and miss you all.

Epic Hot Chocolate

2011-12-20T23:18:00.000-08:00

I am packing a large basket of goodies to take with me to-day, as I am visiting my sister for the pre-Christmas chit chat. among the items will be a jar of Epic Hot Chocolate drink. I came across this recipe from Jamie Oliver. He was dipping waffles into his drink and it looked amazing. It is so easy to do and store in a jar until needed. Just make sure you have plenty of milk and once started you will find it difficult to stop, your guests will want more.

Epic Hot Chocolate
Ingredients
2 tabsp. Horlicks (malted drink)
2 tabsp. cornflour
3 tabsp. icing sugar
4 tabsp. cocoa
100g dark chocolate - grated
good pinch of cinnamon

Method
Mix all ingredients together in a large bowl and then put into suitable storage jar with air-tight lid.

To Use
Heat approx 2 pints of milk in a saucepan
Add approx 6 heaped tablesp. chco mixture and stir until just simmering
The mixture wil thicken slightly.
Pour into mugs and serve.
You can top with extra whipped cream and marshmallows, but it is very rich.

I, of course double the recipe and make sure I have plenty of mixture - it really is that good.

Christmas Game

2011-12-18T02:00:00.000-08:00

Came across this game from Normandy Life so come on join in the fun and play along.

Care to play along?
Simply cut & paste the questions below.
1. Hot Chocolate or apple cider?
Hot chocolate - Epic Chocolate from Jamie Oliver
2. Turkey or Ham?
Neither this year we are eating Pork with crackling
3. Do you get a fake or real-you-cut-it-yourself Christmas tree?
Usually real, but this year tiny fake
4. Decorations on the outside of your house?
Holly wreath on the door
5. Snowball fights or sleddin’?
Snowball fights - we are expecting a white chritmas
6. Do you enjoy going downtown shopping?
No, little places are best
7. Favorite Christmas song?
White Christmas
8. How do you feel about Christmas movies?
Magic to have a tear in our eye at Christmas time
9. When is it too early to start listening to Christmas music?
November
10. Stockings before or after presents?
Before
11. Go to someone else’s house or they come to you?
My house
12. Do you read the Christmas Story? If so when?
Christmas Eve
13. What do you do after presents and dinner?
Walk in the woods
14. What is your favorite holiday smell?
Mince-pies
15. Ice skating or walking around the mall?
Would prefer to read a book
16. Do you open a present or presents on Christmas Eve, or wait until Christmas day?
Christmas Day
17. Favorite Christmas memory?
Spending Christmas with my son who lives in USA
18. Favorite Part about winter?
Cold, fresh air
19. Ever been kissed under mistletoe?
Many moons ago

Christmas is coming, just a few more days to prepare. I am busy making new aprons and will put in my sisters bag of goodies.

Christmas is Coming

2011-12-17T08:49:00.001-08:00

At last I can get back to blogging and catch up on all the news. I finished school yesterday for three weeks. Christmas cakes all made and despatched, apart from one which was left behind and the lady never came for it. Some presents bought and now for the big cook session to make gifts for family and neighbours. Some where I have read about the best ever mincemeat cake to make, but can I find it - I will spend another looking and then I may have to settle for second best. This afternoon I have made some lollipops and wrapped ready for the children.
Recipe is from Lorraine Pascale - Home baking made easy. Also from her book the peanut truffles - so yummy I am surprised they have reached the boxes.
Snow is expected, so I will making some soup later.
Made a start at decorating - not bad for the firts day of the hols.

Chocolate Roulade

2011-11-27T11:30:00.001-08:00

<strong>Chocolate Roulade
Ingredients
6 egg yolks
175g caster sugar
175g plain chocolate - melted
6 egg whites
2 tabsp. cocoa powder
small carton double cream
small carton creme fraiche
icing sugar for dusting

Method
Preheat the oven to Gas 4/180C
Grease and line a swiss roll tin with greaseproof paper
Melt the chocolate over a pan of boiling water and then cool
Seperate the egg yolks and put the whites into a dry clean bowl
Add the sugar to the egg yolks and whisk until thick and creamy
Fold in the melted chocolate
Whisk the egg whites until thick and firm
Fold in half the egg whites and cocoa powder and then the rest of the egg whites
Make sure the mixture is well mixed - use a metal spoon to avoid air loss.
Pour the mixture into the prepared tin and bake for 20 mins
Leave to cool in the tin covered with a t.towel
Whisk the double cream and fold in the creme fraiche
Tip the roulade out onto greaseproof paper sprinkled with icing sugar
Spread over the cream filling and roll up.
A good roulade cracks as you roll
Sprinkle on extra icing sugar and admire your handy work.

Put the kettle on to make a nice cup of tea and take a slice just to test you have made it OK

Christmas Fayre

2011-11-20T04:40:00.000-08:00

Hello everyone. I seem to have been away for ages. Time has been against me over the past few weeks as I was preparing for our school Christmas Fayre. The pupils helped me of course, but the fews days leading up to the event were pretty hectic. I also have 50 Christmas Cakes to make and decorate before the 16th December when we break for the holidays.
The Christmas Fayre was excellent, with lots of interesting stalls and very busy. People were actually queuing outside to get in. The atmosphere was vibrant, music playing and people buying. I sold out - well just a couple of jars of mincemeat left, which I can use as gifts. 'Cake Pops' and 'Candy Cones' were very popular.
Hope you like the photographs - will post recipes later as I have so many jobs to get done to-day.
Happy weekend to you all.

Cake Pops

2011-11-13T14:59:00.000-08:00

Well I must be behind the times as I have only just heard of 'Cake Pops'.
Take a cake, make it into crumbs and add frosting to bind it together. Roll it into small balls and put onto a tray - leave in the fridge for a few hours until they are firm. Insert a lollipop stick and dip into chocolate - decorate and leave to set. I have our school Christmas Fayre next Saturday, so decided to make some - well try them out to see if they work. Brilliant - so easy. I even made 'Christmas Pudding' ones from a crumbled up Christmas cake,dipped in chocolate and decorated with a marzipan holly leaf. The reindeer ones are fun to make, but you must check out

http://www.bakerella.com/category/pops-bites/cake-pops/

See what designs you can make. Enjoy!

Curry Night

2011-10-30T03:12:00.000-07:00

As a group of friends we met to swap news and share stories from the past few weeks. I made a selection of curries and another friend made the desserts.
What could be better than a warming curry on a damp evening just before Halloween.
I made Cumin-scented chicken curry and vegetable curry for a crowd. Such easy recipes that I wanted to share them with you and to save writing them all out again I have put links to BBC Good Food.
I served them with tumeric rice and naan breads and of course a glass of beer.

http://www.bbcgoodfood.com/recipes/775646/vegetable-curry-for-a-crowd

http://www.bbcgoodfood.com/recipes/2746/cuminscented-chicken-curry

Oyster Cakes

2011-10-24T00:28:00.000-07:00

Searching through my bookcase I came across a Be-Ro recipe book from 1967.
Be-Ro books were very popular in the 60's and were written by the flour manufactuer Be-Ro.
So many favourites but this one is absolutely delicious.

Oyster Cakes
Ingredients
Shortcrust Pastry
8oz plain flour
4oz margarine
cold water
Filling
3oz margarine
3oz caster sugar
1 egg
4oz ground almonds
drop of almond essence
Decoration
Raspberry Jam
Fresh whipped cream

Method
Pre-heat the oven to Gas5/190C
Make the shortcrust patry by rubbing the fat into the flour and then add enough
cold water to make a dough
Wrap and leave in the fridge to rest whilst you make the filling
Cream together the margarine and sugar until light and fluffy
Add the egg followed by the ground almonds
Roll out the pastry on a floured surface and use a large cutter to cut out 12 circles
Line the patty tin with the circles of pastry.
Put a teaspoon of mixture on the top of each pastry circle
Bake for 15 - 130 mins until risen and golden brown.
Leave to cool on a wire rack
When cold slice off the top and fill with jame and cream
Place the top at an angle to resemble an oyster

Note: I made butter cream instead of fresh cream and piped it on one side of the jam

What could be better with a cup of tea in the afternoon

Chocolate Christmas Cake

2011-10-22T07:48:00.000-07:00

I was looking for something a bit different this year and came across this recipe for:

Chocolate Christmas Cake
200g butter
200g dark brown soft sugar
100g dark chocolate (80%)
75ml Brandy
250g raisins
250 currants
100g dried cranberries
100g dried sour cherries
200g SR flour
100g ground almonds
3tabsp. cocoa
1 tsp mixed spice
3 eggs

Method
Put the butter, sugar, chocolate, brandy and dried fruits into a very large saucepan
HEat gently, stirring occasionally until everything has melted together. Remove from the heat and leave to cool
Heat oven to 150C/Gas 2
Line a deep cake tin (20cm) round or square with a double layer of greaseproof paper(baking parchment). Wrap a few layers of newspaper around the outside and tie with string.
Mix the flour, almonds, cocoa and spice together in a bowl
BEat the eggs with a fork
Once the fruit mixture has cooled, stir in the eggs and then the flour mixture
Mix well together.
Scrape into your prepared tin and level with the back of a spoon
Bake for one and half hours or until a skewer comes out clean.
Cool in the tin.
Leave wrapped in the greaseproof paper until ready to decorate.

Not sure if mine will get to the decorating bit - will let you know.

I am hoping to make several Christmas Cakes using difdferent recipes ready to sell out our school Christmas Fayre on 19th November.

Baking Week

2011-10-17T11:42:00.000-07:00

Last week at school it was bake, bake and bake. We love baking and to celebrate National Baking Week we made cakes and cookies to sell to the students for 50p each item. We made £120.00 to donate to children who suffer from malnutrition across the world. We certainly Baked a Difference.
The favourite recipe was for Chocolate Drop Biscuits - well who could resist chocolate.

Chocolate Drop Biscuits (16)
Ingredients
225g butter
140g caster sugar
1 egg yolk
2tsp vanilla essence
225g plain flour
55g cocoa powder
55g choc. chops
4 tabsp. chocolate spread

Method
1. Pre-heat the oven to Gas 5/190C
2. Flour a tray
3. Put the butter and sugar in a bowl and mix together with a wooden spoon,
then beat in the egg yolk and vanilla essence
4. Sift together the flour and cocoa
5. Mix well together and add the choc chips
6. Divide the mixture into 16 balls and place on the baking tray – you may need
2 trays
7. Flatten the biscuits and put a thumb mark on each to make a small dip in the
biscuit
8. Bake for 12-15 mins.
9. Cool on a wire rack
10. When they are cold put a tsp. chocolate spread into each dip and top with a
chocolate button

Collection of Recipes

2011-10-17T11:22:00.000-07:00

My Mom collects recipes from all over the place. Recently she has made the decision not to bake anymore due to pains in her arms (she is 80 yers old) This is so sad, as her baking is legend. However she came across a recipe for Pear and Ginger Pound Loaf Cake and she asked me to bake it for her. I love baking as you know and my kitchen had that wonderful smell of warm ginger and pears whilst it was baking.

Pear and Ginger Pound Loaf Cake
Ingredients
7oz butter
7oz golden caster sugar
2 large eggs - beaten
1tsp. vanilla essence
7oz SR flour
1 tsp. baking powder
2 balls stem ginger - chopped
2 pears - peeled and diced
Glaze
3 tabsp. ginger syrup (from the jar)
3 tabsp. sugar

Method
Pre-heat oven to Gas 4/180C
Grease and base line a pounf loaf tin
Cream the butter and sugar together until light and fluffy using a wooden spoon
Add the eggs and beat well.
Add the vanilla ess.
Fold in the flour, baking powder
Then mix in the ginger and chopped pears - folding
Pour the mixture into the prepared tin - level with the back of a spoon
Bake for approx 1 hour until a skewer comes out clean

Make the glaze by heating the ginger syrup and sugar togehter over the heat.
Pour over the cake and allow to cool in the tin

Remove from the tin and store in an airtight tin.

Serve sliced with a cup of tea.

I will be delivering the cake to Mom tomorrow - hoping for a slice (just to make sure it tastes alright of coure)

White Chocolate Cakes

2011-10-04T14:14:00.000-07:00

To-morrow at school we are holding our annual McMillan Afternoon Tea, raising money for cancer.A chance to bake, share recipes, eat cake and donate money to a good cause.
Baking is the theme for next week as well as it is National Baking Week. To help that cause along my Home Economics Department is baking cakes every day. We will be selling Breakfast Bars/Muffins between 8.00am - 8.30 am, then cakes at break-time and after school until 4.00pm. The money we raise will help children who suffer from malnutrition across the world. Bake a Difference and join our good cause.
Post your recipe so I can share it with my students.
http://www.concern.net/en/bakeadifference

One of my cake recipes is

White Chocolate Cake
Ingredients
25og butter
250g golden caster sugar
300g SR flour
½ tsp baking powder
4 eggs
150ml pot natural yoghurt
4 tabsp. milk
Few drops vanilla essence
100g white chocolate roughly chopped

Topping
250g soft cream cheese
100g icing sugar
100g white chocolate melted
Decorations

Method
1. Pre-heat the oven to Gas 4/180C

2. Grease and line baking tin 20cm X 30cm

3. Place butter sugar, flour, baking powder, yoghurt, eggs, milk and v. ess. in
a large bowl and beat until lump-free.

4. Stir in the chopped chocolate.

5. Pour into the prepared tin and bake for 25-30 mins until golden, risen and
skewer comes out clean.

6. Cool in the tin.

7. Melt the rest of the chocolate. Stir icing sugar into the soft cheese,
then the melted chocolate. Chill.

8. Spread over the cake, then cut into squares and decorate.

Christmas Cake

2011-09-29T14:42:00.000-07:00

I was chatting to my neighbour last week and she was telling me that as soon as the children go back to school in September she makes the Christmas Cakes. I have never been quite that early and usually make mine during the October break, which happens to be in a couple of weeks.
I am looking for the perfect recipe - or at least something interesting to make. If you have anything to share then just let me know.
I am also planning to make Christmas Cakes with the children at school - a tradition that seems to be disappearing.

New Home Economics Room

2011-09-20T11:17:00.000-07:00

A place to work, enjoy cooking, developing new recipes, learning skills for life and of course having a chat about 'this' and 'that'.
My Home Economics Room has always been a hive of activity and now I have a brand new room. I returned to school in September and there it was, just about completed. A few more tweaks and I will be there. I can teach 8 pupils at a time and I just love it. We are having an open day on Saturday and as always we like to make Chocolate Muffins - always a favourite as the smell just wafts through the building and attracts lots of customers.

Teaching Resources

2011-09-18T07:59:00.000-07:00

As a busy teacher, I am always sharing resources and I use this link all the time.
Happy to share.

TES Teaching Resources

We support teachers on TES Resources – Secondary teaching resources

We support TES iboard - interactive resources

Little Eaton Produce Show 2011

2011-09-10T11:18:00.000-07:00

'http://www.kizoa.com/slideshow/d1937727k2623406o1/little-eaton-produce-show-2011

The day dawned bright and I was in the kitchen early to make some cheese scones, an apple pie and a lemon drizzle cake. Today was the viallage produce show. A gathering together to show off prized onions, tomatoes, beans, potatoes, home-baking, flowers and a whole host of other competitions. The children from the village school painted pictures and showed off their talent. The entries for all the competitions had to be in the hall by 12.00 noon. My kitchen was hot and I really enjoyed the baking session (even though I had been at work all week). So I loaded up my basket and off I went to enter my produce. At the last minute I decided to take a jar of Blackberry Jam, Orange and Ginger Marmalade and a rather large courgette which had decided it was a Marrow. The hall was bustling with people all eager to display their wares. I placed my entries and left them to it - the judging takes ages and the villagers were asked to return at 3.00pm. A pleasant afternoon looking at all the entries, chatting and drinking tea. What better way to spend an afternoon. It is all good fun and for me its a bonus to win.
This year I had three 'Firsts' for my cheese scones, lemon drizzle cake and apple pie and a'Second' for the marrow.
Take a look at the slide show to see what everyone entered. I just love the flowers.

Roasted Tomato Passata

2011-08-30T11:44:00.000-07:00

I thought I would just pick a few tomatoes and I ended up with a whole boxful. Tomato Passata is an essential store cupboard ingredients which I use for pasta sauces and curries. It more or less makes itself.

Roasted Tomato Passata
Ingredients
2kg ripe tomatoes
1 large red onion - peeled and thinly sliced
4-5 cloves garlic - peeled and thinlty sliced
A few rosemary springs
1 tsp. salt
large pinch black pepper
1 tsp sugar
30ml olive oil

Method
Pre-heat the oven to Gas 4/ 180C
1. Cut the tomatoes in half and place cut side down onto a tray.
2. Scatter the onions and garlic over the tomatoes
3. Sprinkle on the salt, pepper and sugar
4. Place the rosemary amongst the tomatoes
5. Pour over the olive oil
6. Roast for approx 1 hour until well squidgy and softened
7. Remove from the oven and press through a sieve to extract all puree
8.. Heat the jars to be used in the oven
9. Place the puree into a saucepan and bring to the boil
10 Pour into the jars and seal.
11. Stand the jars in a large saucepan with a folder teatowel on the bottom
12. Cover with warm water and bring to simmering point over a 25 minute period
13. Simmer for 10 mins
14. Remove the jars and leave to cool. Tighten the tops and leave until cold

Use with 12 months, but if you are like me you want to use it straight away.
I may use it tomorrow to make a pasta dish with courgettes.
Perhaps I should wait until next month - it will taste even better.

Yesterday I picked apples. I made Apple Butter, Apple Sauce and Stewed Apples for the freezer and I still have a whole bag left. Looks like we will be eating apples over the next few days and weeks.

Elderberry Syrup

2011-08-29T02:07:00.000-07:00

Around this time of year I collect elderberries to make a syrup, pour it into bottles and use it over the winter as a warm drink ( I pour some into a mug and top it up with hot water). It is soothing, warm and full of Vitamin C so keeps those colds at bay. I had some left from last winter and used it this summer with lemonade, what a wonderful refreshing drink it made. So now I know I can use Elderberry Syrup all year around.

Elderberry Syrup
Large bucketfull of elderberries
water
Sugar
Cloves
Lemon

Method
1. I gather as many berries that will fill a bucket. I use a fork to remove the
berries - a job usually done outdoors as the berries can fly everywhere
2. Put the berries into a large pan and half fill with water.
3. Bring to the boil and leave to simmer for 25-30 mins until the juice is extracted
4. Strain the juice into a clean pan.
5. Add 1 lb of sugar for every 1 pint of juice into the pan
6. Add juice of 1 lemon for every 1 pint of juice into the pan
7. Add about 20 whole cloves
8. Bring the juice to the boil and leave to simmer 10 minutes making sure all the
sugar has dissolved, it will thicken slightly into a syrup.
9. Strain again to remove the cloves and leave to cool.
10. Pour into clean bottles, seal and leave in a dark place. Once opened leave in
the fridge until needed

It really has the most amazing colour and taste

This Moment - Cat in a Bag

2011-08-26T11:54:00.001-07:00

A bit blurred, but all was quiet and then POW! there was the cat jumping out of the bag of shredded paper.

Roasted sweet beet relish

2011-08-21T11:39:00.001-07:00

I decided to use some of the ingredients from the garden. I made Pickled Green Beans - something new for me, my old favourite Blackberry Jam one of
Hugh Fearnley -Whittingstall recipes. It smells great, looks even better, but so messy to make that I think I will stick to my original recipe of Beetroot Chutney.

Roasted Sweet Beet Relish
1kg small beetroot, trimmed
glug Olive Oil
250g granualted usgar
150ml red wine vinegar
2 tabsp. balsamic vinegar
1 large red onion, peeled and finely chopped
50g finely grated fresh horseradish
Roasted Tomato Puree
1kg tomatoes
2tsp sea salt
4 cloves garlic - peeled and sliced
50ml olive oil

Method
Pre-heat the oven to 180C/Gas 4
1. Start by making the Tomato Puree: cut the tomatoes in half and place them skin
side down on a baking tray. Sprinkle with salt, garlic and olive oil.
2. Roast them for approx 1 hour.
3. Remove the skins and rub through a sieve to remove the seeds
4. You should end up with approx 300ml tomato puree
5. Put the beetroot into a baking dish and trickle with the olive oil.
6. Roast for 1 hour 30 mins until the skins go black - allow to cool
7. Remove the skins and finely chop the beetroots.
8. Place the sugar, vinegar, onion, horseradish into a large pan and bring to the
boil - cook for 5 mins
9. Add the tomato puree, then beetroot
10 Cook for approx 10 mins until thickened.
11 Transfer to sterilised jars, seal and label.

Use within 1 year and keep in fridge once opened.

Scarborough, East Riding of Yorkshire

2011-08-17T11:23:00.000-07:00

Scarborough lies on the East Coast of the UK and proudly boasts two bays. The bays are sepearated by a hugh headland on which sits the castle. The south bay is a hustle and bustle of shops, slot machines and donkey rides. I spent the day in Scarborough on Monday and it brought back memories of family summer holidays. We would rent an appartment for the week, self catering and spending our time on the beach and exploring rock pool, bring back sand in our shoes. We stayed on the North bay of Scarborough, not quite so busy and less amusements (we liked to make our own amusements.
So had Scarborough changed? Yes and No.
It still has the same tourist points:
The Grande Hotel towers over the South Bay with its 4 towers and 365 bedrooms, a majestic hotel in its day.
The donkeys still carry their riders along the south bay beach, although now it costs £2.00 per ride.
Peasholm Park still has a navel warfare presentation in the afternoon, beautiful flowers and pools of water.
Minature Steam train that goes from Peasholm Park to Sewerby in the North Bay and the new Open Air Theatre which looks amazing.
Open top bus that goes from the South Bay to the North Bay along the promenade - this now costs £4.00 for a return trip, in my younger days we would back it twice a day.
We walked, we talked about days gone by and of course we ate fish and chips with mushy peas.
Scarborough used to be a holiday destination for just 8 weeks in the year, now it is all year round which is great for tourism. Candy floss, ice-creams and winkles can all be bought at a price.
I enjoyed my day out, but it was too busy for me - perhaps I am getting older and long for a different sort of holiday now.

Duffield to Wirksworth by train

2011-08-14T10:00:00.000-07:00

Last year this little line openend after lots of hard work and fund raising. Now you can catch a train from Wirksworth to London St. Pancras (changing at Duffield and Derby of course). Quite fun to hear the station master announcing that you can catch a train to London from this tiny railway station.
We caught the train from Duffield (Derbyshire) to Wirksworth this afternoon bringing back lots of memories of travelling by train 30 years ago. The train leaves Duffield every hour on Saturday, Sunday and Wednesday (too bad if you want to travel to London on a Monday. The train travels diddly de, diddly de along the track through pleasant countryside with fields of cows and maize. A few fields are full of sheep but the train slows down as they wander onto the line. Lovely little houses showing gardens full of flowers and vegetables are dotted along the way. The first stop is Idridghay, a one stop village with a few houses scattered around the station.
Wirksworth is the end of the line and to-day like lots of other people we enjoyed the walk through the town, which centres around the church. The last time I visited Wirksworth the snow was on the ground, but today we saw a different veiw. Quaint shops, organic fruit and veg shop, art gallery and past times ( a shop full of curiosity things). We drank tea and ate ice-cream and just took in the views.
A pleasant way to spend a Sunday afternoon.

Blackberry Jam

2011-08-14T02:35:00.000-07:00

As a child I remember picking blackberries in late August and September. This year I have been picking them since late July. Each day I gather a large bowl of the juicy fruit, which I eat with my cereal, make crumbles and pies, but the time has come to make jam and I will need lots of fruit. So armed with a basket I gathered the blackberries. Last time I posted on how to make blackberry jam I used my electric jam maker, but this year I decided to use my trusted jam pan, which belonged to my mother.

Blackberry Jam
Ingredients
6lb blackberries
6lb preserving sugar (added pectic)
Method
1. Wash the blackberries to remove any dust etc and drain well
2. Place the blackberries, sugar into the preseving pan and leave for 1-2 hours
(the juice will start to come out)
3. Sterilse the jars by washing and then heating in the oven.
4. Put the preserving pan over a low heat and stirring with a wooden spoon continue
until the jam starts to boil.
5. Boil the jam for four minutes and test for setting on a plate.
6. Pour the jam into the clean, dry jars.
7. Cover and label.

I just love to taste the jam on bread and butter as soon as it is made.

Useful Contact

2011-08-13T09:18:00.000-07:00

As I dip and dive in and out of blogs I often come up with something of interest. I was looking for some ideas to make labels for my preserves this year instead of the boring ones that I always use. I came across:
http://www.countryclipart.com/welcome.htm

You may want to check it out.

Bakewell Cakes

2011-08-13T08:48:00.000-07:00

Bakewell Cakes and a variation of the famous Bakewell Tarts made in the town of Bakewewll, Derbyshire. I made them this afternoon to have with our cup of tea whilst sitting in the garden. Thy turned out different to what I thought as I had no glace cherries in the cupboard and used Orange Slices for the top instead. However they tasted just as good.

Bakewell Cakes
Ingredients
150g margarine
150g caster sugar
150g SR flour
1 tsp baking powder
3 eggs
drop of almond essence
1 tablespoon jam
Glace icing - to decorate

Method
1. Preheat oven to Gas 5 /190C
2. Place margarine, sugar, flour, baking powder, eggs and almond ess. into a large
mixing bowl
3. Using an electric mixer whisk all the ingredients together until light and
fluffy
4. Place 12 paper cases into baking tin
5. Divide the mixture bewteen the paper cases. Bake for 15 - 20 mins until well
risen and golden, springing back when touched.
6. Cool on a wire rack.
7. Use an apple corer to take the centre out of the middle of the cake once cold
8. Place jam into the hole and replace the cut out sponge
9. Make glace icing with icing sugar and a drop of water until quite thick
10 Decorate the top of each cake with the glace icing allowing it to run down the
sides. Top with a glace cherry (or whatever you have in the cupboard)

Serve with a nice cup of tea.

What to make with Courgettes?

2011-08-12T08:26:00.000-07:00

My courgettes seem to be coming thick and fast, so I decided to make a Courgette Pasta and had enough sauce to use for a Pizza Topping.

Courgette Pasta
Ingredients
I large courgette - washed and diced (no need for peeeling)
150g pasta twists ( or pasta you like)
1 small onion - peeled, diced
2 mushrooms-sliced
3 cloves garlic
1 tin chopped tomatoes
1 tablespoon tomato puree
large pinch mixed herbs ( or fresh basil)
handful of cherry tomatoes
glug of olive oil

Method
1. Fill a large pan with water, add a glug of oilve oil and pinch of salt and
bring to the boil
2. Heat a glug of oil in a pan and add onion,garlic, mushrooms and courgette
3. Fry for a few mins until start to go soft.
4. Add the tin of tomatoes, chopped cherry toms and tomato puree
5. Add herbs and leave to simmer for 10 -15 mins until sauce has thickened.
6. Meanwhile add the pasta to the boiling water and cook until tender.
7. Drain the pasta, spoon into a large bowl and top with the tomato sauce
8. Serve with crusty bread or garlic bread.

Great for supper with a glass of red wine.

What do you enjoy about Monday?

2011-08-08T08:12:00.000-07:00

I just seem to be spending all my time pottering in the garden and harvesting what I can. Another Monday dawns and I am picking blackberries ready to make Jam, although I love them with my cereal first thing in the morning and of course with my home-made ice-cream in the afternoon. I am also picking my runner green beans and freezing them. Beetroot will require pickling soon and of course making my beetroot chutney http://annh-annsp.blogspot.com/2009/08/beetroot-chutney.html Courgettes are coming thick and fast and I have been making courgette chocolate cake. http://www.allotment.org.uk/recipe/?s=Courgette+and+Chocolate+Cake"
I harvested my first lot of red skin potaotes and they taste great with a knob of butter. The peas are already in the freezer. I just love pottering.
What do you enjoy about Monday's

Savannah Granny Give-away

2011-08-04T01:31:00.000-07:00

This is just a great site to visit and as she celebrates her 300th follower she has a give-away. How could you resist having a look.

http://savannahgranny.blogspot.com/2011/08/grannys-giveaway.html

Good Luck everyone

The Green Thing

2011-08-02T23:11:00.000-07:00

This was sent to me last week and I though Iwould share it with you.

> The Green Thing>
>
> In the line at the store, the cashier told an older woman that she
> should bring her own grocery bags because plastic bags weren't good for
> the environment.
>
> The woman apologized to him and explained, "We didn't have the green
> thing back in my day."
> The cashier responded, "That's our problem today. Your generation did not
> care enough to save our environment."
>
> She was right -- our generation didn't have the green thing in its day.
>
> Back then, we returned milk bottles, lemonade bottles and beer bottles to
> the shop. The shop sent them back to the factory to be washed and
> sterilized and refilled, so it could use the same bottles over and over.
> So they really were recycled.
>
> But we didn't have the green thing back in our day.>
> We walked up stairs, because we didn't have an escalator in every store
> and office building. We walked to the market and didn't climb
> into a 300-horsepower machine every time we had to go two hundred yards.
>
> But she was right. We didn't have the green thing in our day.>
> Back then, we washed the baby's nappies because we didn't have the
> throw-away kind. We dried clothes on a line, not in an energy gobbling
> machine burning up 220 volts -- wind and solar power really did dry the
> clothes. Kids got hand-me-down clothes from their brothers or sisters,
> not always brand-new clothing.

But we didn't have the green thing back in our day.>
> Back then, we had one TV, or radio, in the house -- not a TV in every
> room. And the TV had a small screen the size of a handkerchief (remember
> them?), not a screen the size of Yorkshire.
>
> In the kitchen, we blended and stirred by hand because we didn't have
> electric machines to do everything for us.
>
> When we packaged a fragile item to send in the mail, we used a wadded up
> old newspaper to cushion it, not Styrofoam or plastic bubble wrap.
>
> Back then, we didn't fire up an engine and burn petrol just to cut the
> lawn. We used a push mower that ran on human power. We exercised by
> working so we didn't need to go to a health club to run on treadmills
> that operate on electricity.
>
> But she's right; we didn't have the green thing back then.>
> We drank from a fountain when we were thirsty instead of using a cup or
> a plastic bottle every time we had a drink of water.
> We refilled writing pens with ink instead of buying a new pen, and we
> replaced the razor blades in a razor instead of throwing away the whole
> razor just because the blade got dull.
>
> But we didn't have the green thing back then.>
> Back then, people took the bus and kids rode their bikes
> to school or walked instead of turning their mums into a 24-hour taxi
> service.
> We had one electrical outlet in a room, not an entire bank of sockets to
> power a dozen appliances. And we didn't need a computerized gadget to
> receive a signal beamed from satellites 2,000 miles out in space in
> order to find the nearest pizza joint.
>
> But isn't it sad the current generation laments how wasteful we old
> folks were just because we didn't have the green thing back then?
>

Home-made Ice-cream for those hot, hot days.

2011-08-02T09:20:00.000-07:00

What could be better than eating home-made ice-cream on these hot sunny days.
I have found the perfect, easy recipe for ice-cream.
Vanilla Ice-cream
Ingredients
1 carton whipping cream
1 tin condensed milk
2tsp.vanilla extract

Method
1. Put a large bowl into the freezer whilst you get out your ingredients.
2. Pour the whipping cream into the cold bowl and whip until thick and creamy
3. Pour in the condensed milk and vanilla extract.
4. Whip again until thick.
5. Pour the ice-cream into a suitable container for the freezer.
6. Freeze.

When you are ready to eat the ice-cream just take out of the freezer and leave for a couple of minutes to soften.
Scoop out and serve with whatever you fancy.
Today I fancy strawberries and ice-cream

You can stir in 2 tablespoons chocolate spread to make chocolate ice-cream or make a fruit puree and stir through the ice-cream before freezing. Infact you could proboalby add whatever you like to ring the changes.
I made this ice-cream with my class at school and it was rated the best ice-cream ever. I have to agree it really is that good.

Old Age Powerpoint Slides

2011-07-27T22:58:00.000-07:00

This is amazing, sit back and relax, listen to the music and see the beautiful photgraphs
HJope this helps those who were unable to see it before.

Philosophy_For_Old_Age.pps

What would you do with this garden?

2011-07-24T11:51:00.000-07:00

We all love our garden whether it be large or small, but in to-day's Mail on Sunday newspaper there was an article about a very long garden.
What would you do with this garden?

http://www.mailonsunday.co.uk/news/article-2018036/Is-Britains-weirdest-garden-Its-30ft-wide-quarters-mile-long--340-000.html

Dovedale - Derbyshire UK

2011-07-24T11:11:00.001-07:00

Blue skies and plenty of sunshine. We put a pin in the map and off we set to Dovedale, Derbyshire. It is perhaps a 45 minute drive onto narrow roads with passing places and dry stone walls everywhere. Of course sheep are everywhere and you can see for miles across the green fields.
Our walk to-day took across the stepping stones and into the limestone valley of Dovedale. http://www.nationaltrust.org.uk/main/w-dovedale

I took photographs along the way, but we decided not to climb over the top of the hills today and just wound our way back along beside the river. We came across a fallen tree which had been filled with coins. They had been knocked into the wood. What is this strange custom and what does it mean? We have yet to find out but will let you know when we do. Perhaps some tradition to do with the pack horses who travelled the route many years ago.

We then drove over to Manifold Valley for a pot of tea at the mill. We will go back another day to cycle the Manifold Valley.
http://peakdistrict.nationaltrust.org.uk/manifold-valley

This Moment

2011-07-22T10:00:00.000-07:00

This Moment was inspired by Soulemama
http://www.soulemama.com/soulemama/

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember

Home-made Yoghurt

2011-07-22T09:39:00.000-07:00

I have made yoghurt from time to time with mixed results. But I have just tried the recipe from Hugh Fearnly-Whittingstall - River Cottage Every Day. So easy and just the thing to serve with fresh fruit, cereal, stir into soup or just eat straight from the container.

Home-made Yoghurt
Ingredients
500ml whole milk
30g dried milk powder
3 tablespoons live plain yoghurt

Method
1. Put the whisk, spoon, thermometer into a measuring jug full of boiling water and
leave for 2 mins - rinse out.
2. Make sure everything is well sterilised to avoid bad bacteria.
3. Rinse out the saucepan with boiling water.
4. Pour the milk into the saucepan and add the dried milk powder - mix with the
whisk until blended and no lumps.
5. Heat the milk to 46C - watch it like a hawk.
6. Remove from the heat and add the natural yoghurt. Do not have the milk too hot
or cold or it will not work. Temperature of a very warm bath is about right.,
7. Pour the mixture into a warm container and leave covered overnight in a warm
place. I use a wide necked thermos flask - as it cools the yoghurt is made.
8. Pour the yoghurt into a container and leave in the fridge until required.
9. Remember to save 3-4 tablespoons for the next batch.

It really is so easy and the dried milk powder makes it quite creamy.

Enjoy!

Pesto Scones

2011-07-21T01:04:00.000-07:00

I made lots of these for our end of term bash. I made them tiny so it was just a mouthful, people came back for lots of mouthfuls.

Pesto Scones with Cream Cheese Topping
Ingredients
300g SR flour
2 teaspoons baking powder
75g margarine
pinch salt
pinch mustard
black pepper
100g grated parmesan cheese
2 tablespoons pesto ( I used green pesto)
Yoghurt and milk mixed - you need enough to bind the mixture together

Method
1. Pre-heat oven to Gas 7/220C
2. Sieve the flour into a large mixing bowl, add the seasoning, mustard.
3. Rub the margarine into the flour until it resembles fine crumbs.
4. Add the grated cheese and pesto. Rub in carefully until well mixed.
5. Add enough yoghurt and milk to bind the mixture together - not too wet.
6. Turn out onto a sprinkling of flour.
7. Fold mixture in half, turn and repeat this process several times trapping air
into the mixture.
8. Use a small cutter , cut out a many shapes as you can until all dough has been
used.
9. Brush the tops with milk.
10 Bake 10-12 mins until golden and firm to touch
11. Cool on a wire rack.
12. Put cream cheese into a piping bag and once the scones are cool, cut them
in half and pipe cream cheese on the top.
13 Top each scone with a slice of tomato and basil leaf.

If you can't be bothered to pipe the cream, just cut the scones in half and sandwich the cream cheese inbetween.
They are just so yummy. Of course you can make them any size you want.

I'm Back

2011-07-16T09:54:00.001-07:00

Well at long last I am back to the blog. School holidays started yesterday at 12.00 noon. As I drove home I thought of all the things I want to do, but most of all be in my garden - just pottering. The end of term was just full of events and ensuring the students went home with everything they neeeded. I baked 120 scones for the cream teas at our Summer Fete, then it was onto Awards Evening where I made a huge batch of sundried tomato and cheese scones and an even bigger batch of pesto scones topped with cream cheese, slice of tomato and basil leaf. Along with the savoury dishes I made Rocky Road (a school favourite), caramel shortbread, lemon drizzle squares and carrot cake. It was all washed down with jug after jug of Pimms made with strawbrries, cucumber,lemon, oranges and fresh mint. What a way to spend a summer's evening celebrating the achievements of the students.
And so into holiday mode and to catch up on my new recipe books and of course cooking and gardening.
I will also need to spend some time catching up on all your news.
Hear from you all very soon.
PS I will get around to posting the scone recipes over the next few days.

Churnet Valley

2011-05-30T09:24:00.000-07:00

Perhaps a typical Bank Holiday Monday with grey skies and rain. But, we put a pin in the map and off we went. We found the Churnet Valley and parked the car at Froghall station and had a walk along the canal and then back to see the steam train. The liitle tea room in the station was delightful with a 1940's feel and the best cup of tea.

The Churnet Valley Railway runs steam and historic diesel trains between Leekbrook Junction and Froghall. It is a remnant of the North Staffordshire Railway, built through the valley in the 1840s. Currently, it has stations at Cheddleton, Consall and Froghall but it will, eventually, extend to Alton, Oakamoor and Leek. It also connects with and sometimes runs on Moorland & City Railways' Cauldon Lowe Branch, which reopened in November 2010, and the line to Stoke, due to reopen in 2012.

Weekend Eats

2011-05-29T01:37:00.000-07:00

The weeks seem to slip by and my blog gets pushed to the bottom of the pile. However here we re again with another weeks break from school. This term has been very hectic as I started a mini-enterprise with my class of Year 9 pupils (aged 14-15). They have called the business 'Weekend Eats', providing cakes,pastries and anything else they fancy making to eat at the weekend. They have made a great impact and sell pre-ordered food to parents and staff for them to eat at the weekend.I have posted the order form below for you to see the variety of products being made. We are now into our fourth week with another four to go before the end of term. There have been a few hiccups with apologies to the person who never received their Brownie and to the person who bought a lemon drizzle cake with no lemon as we found the lemon still sitting on the table after all the orders had been collected. However that's buisness and they are enjoying every minute of it.

Special Request
Rocky Road Crunch £3.00
A tray of crunchy chocolate coated biscuits,
with marshmallows and maltesers
Cut into squares or fingers and……. Well just eat it. Yummy!

Lemon Drizzle Cake £2.00
A tangy cake made in a loaf tin, with a drizzle of lemon sauce

Carrot Cake with Orange Frosting £3.00
A yummy, scrummy moist cake made with carrots and oranges

Scones 30p each
Fruit, Cheese or Cherry and Ginger

One Crust Apple Pie £1.50
An American pie made famous by Delia Smith
Uses less pastry so easy on the waistline and you
can see the fruit inside

Jar of Orange and Ginger Marmalade £1.00
Shreds of orange blended with ginger pieces

Chocolate Cake £3.00
That extra special slice of chocolate cake, with chocolate filling and dredged with icing sugar

What could be better then filling up the cake tin with these goodies for the weekend.
They are in profit at the moment, so here's hoping they do well.

Happy Week

Gardening

2011-05-15T08:22:00.000-07:00

That time of year again and I have been busy making changes to my garden to try and use every bit of space. I want to grow vegetables, but still have space for herbs and flowers. I still have plants to put in, but the photographs show a start. Next weekend I will planting up my hanging baskets filled with marigolds and cherry tomatoes.

No I am not growing tyres, but have planted out potatoes to try for a good crop.

My green beans are just starting to climb up.

Peas just starting to come through and climb up the sticks.

A selection of herbs that I can just pick and use in my cooking. I have still to plant out my basil, as it needs lots of sun.

Royal Wedding

2011-04-29T11:06:00.000-07:00

Congratulations and a day to remember that will go down in history.
A brief glimpse of the day can be seen here.
http://www.youtube.com/watch?v=KKe2maafFyc

East Kirkby- Lancaster

2011-04-26T09:28:00.001-07:00

If one person goes away with a better knowledge of Bomber Command, their losses and what they gave for our country, we are one step closer to repaying our debt to them."
Lincs Aviation Heritage Centre

The Lincolnshire Aviation Heritage Centre is a family run museum and was set up over 20 years ago. It is now widely seen as a living memorial to the 55,500 men of Bomber Command who lost their lives during WW2. It holds one of the rarest aircraft, an Avro Lancaster Bomber, in its collection along with many wartime vehicles including a Ford WOT1 Crew Bus, the only one of its kind known in existance.

We feel that Bomber Command has never been given the recognition that it deserves and we see it as our job to educate both old and young as to the acts of heroism and dedication shown by Bomber Command throughout the Second World War.

The average age of air crew was 22 and not even 1 in 4 completed their first tour of 30 operations, most definitely a debt that we cannot repay but also a debt that should not be forgotten.

We are based on the old wartime airfield of RAF East Kirkby. We retain the original 1940's Control Tower and our Hangar is built on the original wartime hangar base.

Our Museum is built up entirely around RAF Bomber Command but the exhibits and displays span many areas such at The Home Front and Escape and Evasion giving you a wide perspective on wartime Britain and the trials and tribulation of the Second World War.

The Museum is expanding every year and it is our common ambition to fully rebuild it to a complete original wartime airfield preserving the memory of Bomber Command for many years to come.

This informationis taken from their website and I have added my photographs taken from our visit their yesterday.
An amazing place to visit. The noise from the Lancaster brought tears to my eyes, as I imagined my father sitting inside taxing down the runway.

Croxden Abbey

2011-04-24T07:33:00.001-07:00

WE decided to put a pin in the map and go on a journey to-day to see somewhere new. We found Croxden Abbey.

Founded directly from a Cistercian house in Normandy, the monks arrived at Croxden in Staffordshire in 1179 to begin building their monastery. Throughout the first abbot's reign, lasting just over half a century, the abbey church and most of the monastic buildings were completed.

Croxden Abbey was one of the later Cistercian foundations and, as such, the architecture was noticeably less austere than the first monasteries built by this strict Order. The abbey church had an unusually sumptuous east end, boasting an elegantly designed French styled 'chevet'. Only fragments now remain of this arrangement of five circular chapels radiating from an ambulatory but it must have presented a splendid picture in the 13th century.

Croxden Abbey, although conforming to the standard late Cistercian plan, was relatively compact and there appears to have been no more than 12 monks living at the monastery throughout its history. The monks here were excellent sheep breeders, and the good quality wool produced was their main source of income. Few details appear to have been documented during the monastery's 350 year existence, and we can only assume that the monks led a relatively undisturbed and peaceful life. At the time Croxden Abbey was surrendered to the crown in September 1538 there were still 12 monks and the abbot in residence.

Today the delightful ruins of Croxden Abbey look fairly disjointed among the various farm buildings, with little more than scattered foundations peeping up through the long grass on either side of the lane. This road splits the site diagonally through the nave of the church, a Georgian farmhouse has now replaced the original abbey kitchen, and its driveway slices through the old west range. However, the massive west front still stands to almost full height quite close to the roadside and dominates the site. Rich mouldings around the central doorway, and three regularly spaced, extremely slender lancet windows confront the visitor with an interestingly different appearance. Over the years the monastic buildings were extended, altered and in some instances re-sited, probably to suit the changing needs and numbers living at the abbey, and then after the Dissolution many buildings were converted to provide domestic accommodation.

Standing among these medieval ruins in this quiet part of the Staffordshire countryside, Croxden Abbey remains undisturbed by traffic and crowds, and it is only the discerning 'abbey seekers' that will be delightfully rewarded by locating this tranquil place.

We sat for awhile wondering if the monks ever imagined life in the 21st century, and our thoughts turned to us wondering what life will be like in another 800 years.

Lambs

2011-04-20T12:28:00.000-07:00

I visited a friend last weekend as she had some new arrivals on the farm. How can you resist smiling at these cuties?

Grandma's Apple Cake

2011-04-19T10:56:00.000-07:00

Looking through an old recipe book I found this comforting recipe.

Grandm's Apple Cake
Ingrdients
8oz SR flour
4oz butter
4oz soft brown sugar
2 eating apples - peeled, sliced and diced
2 eggs - beaten
2 tabsp. caster sugar
large pinch mixed spice

Method
1. Pre-heat oven to Gas 6/200C
2. Sift the flour and rub butter in, until like fine crumbs
3. Stir in the soft brown sugar, diced apples.
4. Add the beaten egg an mix well
5. Spread mixture into a greased tray
6. Mix together the sugar and mixed spice
7. Sprinkle over the cake
8. Bake 25-30 mins until risen and golden in colour

This is so nice cut into squares with a cup of tea or coffee or even better with a dollop if ice-cream.
You can use cooking apples and add more spice if you wish.

Enjoy!

Just looking around - I came across

2011-04-03T07:18:00.001-07:00

Having been out of action, I thought I would have a look around and see what I have been missing. I came across
http://www.needleandspatula.com

What an inspiration for all those crafty people out there.
I will certainly be geting out my sewing machine over the next few weeks.

Malteser Cheesecake

2011-04-03T03:10:00.000-07:00

I haven't been around for awhile due to the pressure of work, but here's a welcome back recipe to cheer up any table.

Malteser Cheesecake
Ingredients
100g digestive bisuits
50g butter
small pkt Maltesers
Filling
400g cream cheese
small tub sour cream
150ml double cream
small pkt maltesers
drop vanilla essence
Decoration
small pkt Maltesers

Method
1. Whizz biscuits and maltesers in food processor for a couple of seconds to crush.
2. Add melted butter and whizz again
3. Press biscuit mixture into base of a sandwich/cake tin
4. Place cream cheese, sour cream, double cream and vanilla essence into a large
mixing bowl and cream together unil wel mixed.
5. Stir in crushed maltesers
6. Pour mixture over biscuit base and spread out evenly
7. Leave to set in fridge for a couple of hours
8. Decorate with Maltesers.

I am going to have a slice later this afternoon when my sister comes to celebrate her birthday.
Enjoy a slice whatever the occasion.

The Wedding

2011-03-14T13:11:00.000-07:00

I was asked to make a wedding cake for my neice last week. She wanted a 3 tier sponge cake with white icing and red dots. What could be easier when you have all the time in the world? However I am still working - not on holiday for another three weeks yet. So I was working in the day and coming home every night to make one tier of the cake. Then I developed raging toothache and had to go to the dentist on Friday evening. He decided to freeze both sides of my mouth to work on fillings and I came home with a numb face for three hours. I deliverd the cake to the hotel ready for the reception, went to bed and woke up with a headache of all headaches and could not get out of bed for two days. So I misssed the wedding celebrations.
So I post a photograph of the cake before I delivered it and await the professional photographs to see the bride in her dress.

550 Squadron

2011-02-27T07:48:00.000-08:00

My father died seven years ago and I have just recieved alittle parcel from my Mum containing documents that belonged to my father during WW2. My father never really spoke about the war and my mum thought it was time I had the documents.
The Royal Air Force Navigator's Air Bomber's and Air Gunners's Flying Log Book is an amazing read. It gives details about all his missions and most of all about the Lancasters that he flew in. He was stationed at North Killingholme in Lincolnshire. So to-day we set out on a mission to find the station and see where he was 67 years ago. The little village is still there with its church and village hall. The RAF base is now used by another business and the original buildings all look very sorry for themseleves as you would imagine after all this time. The base was home to some 300 with about 30 Lancaster planes - what a sight it must have been. I stopped and looked skyward straining to hear that sound, but to no avail. It must have been a sight seeing them coming home and of course waiting for those that did not come home. Slipped inside the Log Book was a letter that he had written home to his family telling them about life at the base and the level of fear they all had as they thundered down the runway into the darkness wondering if they would ever return. He was lucky, but so many did not return. I have done some research and hope to go to the next reunion in the village of North Killingholme.
My photographs show the old hanger, ruined buildings and of course looking skyward waiting to see the Lancaster coming home.

Onion Tarts - Heaven to Eat

2011-02-20T02:29:00.000-08:00

I am currently working on a Vegetarian project with my class. My sister who has been a Vegetarian for many years said she had lots of magazines I could use and so I cmae home with a pile. They have been beside my chair and from time to time I look through the well thumbed pages and find inspiration. I came across this recipe and it is so easy to make and heaven to eat.

Onion Tart
Ingredients
1 tabsp. olive oil
15g butter
2 large onions - halved
1 tabsp. chopped thyme plus 4 small sprigs
2 absp. balsamic vinegar
1 pkt ready roll puff pastry
150g Camembrt cut into 4 wedges
1 egg
seasoning

Method
1. Pre-heat the oven to 220C/Gas 7. Gently heat the oil and butter in a large pan
and add the halved onions, cut side down. Cover with lid and cook for 15 mins
until onions are soft
2. Remove the lid, season well turn onions over and cook for extra 5 mins until
onions start to turn golden. Add chopped thyme and balsamic vinegar. Cool
3. Cut the pastry into four 18cm squares.
4. Place an onion half cut side up on one of the pastry squares. Add a sprig of
thyme and a wedge of cheese.
5. Brush the pastry edges with beaten egg and fold the pastry around the onion to
enclose all but the top of the onion and cheese.
6. Repeat with remaining pastry.
7. Place on a baking tray and glaze with egg.
8. Bake 20 minutes until pastry is golden and well risen.
9. Serve hot with vegetables.

I only realised last week that these magazines are 10 years old.

On holiday now for one week so I am going to make the most the garden and start my spring cleaning.

Enjoy

Duxford

2011-02-13T02:26:00.000-08:00

I feel a bit out of touch as my work seems to have overtaken my life. I try hard to cram my working day into twelve hours, but recently it appears to b every waking minute. Anyway I am sure I will balance it all out next week when we have a half term break.
The 12th February was an important birthday for Colin and I always like to offer an element of surprise, like the year I said he had to be ready to leave home at 4.30am and drove to the south of England for a weekend break at Brooklands ( home to bygone days of motor racing) and the year I drove him to Harrogate to spend a day in a Phantom Jet. So yesterday was no exception. The instructions were to be ready to leave home by 9.30 and to drive south down the M1 to junction 19, then the A14 and onto the M11 and junction 10. He had no idea where were going until the last minute (as he said it could be anywhere)
Duxford perhaps the largest aviation museum was just wonderful. He was like a little boy in a candy shop. We wandered around looking at this plane and that engine. Five hours later we left for the drive home and a birthday meal. A day to remember.
I am still amazed at how all that metal lifts off the ground and flies across the world.
http://duxford.iwm.org.uk/server.php?show=nav.129

Mac Cheese

2011-02-05T10:59:00.000-08:00

Of all the Macaroni Cheese recipes I have tried, this has to be the best ever.
Mac Cheese
Ingredients
12oz macaroni
3oz pancetta, diced
3 spring onions, trimmed and finely sliced
Cheese Sauce
1oz butter
1oz flour
pinch mustard
7fl.oz milk
10fl.oz double cream
7oz dolcelatte or gorgonzola cheese
4oz parmesan
black pepper
2 slices bread, made into crumbs with black pepper
Method
1. Pre-heat oven to Gas 4/200C/400F
2. Cook the macaronin in boiling salted water for 10 mins, drain
3. Fry the pancetta and spring onions for few mins, until crisp
4, Make the sauce by placing butter, flour and milk into a small pan
5. Stir all the time over a low heat using a balloon whisk until thick
6. Stir in the cream, mustard and seasoning.
7. Add the drained macaroni, cheeses and mix well
8. Pour into a greased ovenproof dish.
9. Spsrinkle over the breadcrumbs and bake for 20 mins until golden.

I kept some of the cheese back and sprinkled it over the top with the breadcrumbs.
I served it with crusty bread and a glass of beer. What a taste on a cold, wet, windy night.

A Simple Pudding

2011-01-30T11:49:00.000-08:00

A busy weekend trying to get ready for a wedding in a few wekks time - more about that later and so a simple pudding was the order of the day.
Simple Pudding
Ingredients
8 plums - stoned and cut in half
4 Conference pears - peeled, cored and cut into slices
50ml freshly squeeezed orange juice
4 tablespoons honey

Method
1. Pre-heat oven to Gas 4/180C
2. Place all fruit, juice and honey into a large roasting tray.
3. Using your hands, mix all together to coat the fruit in the honey
and orange juice
4. Bake for approx 40 mins until the fruit is soft
5. I put the skins of the freshly squeezed oranges into the tray whilst it was
baking to add some extra flavour.

Serve warm with custard, but as it is a simple pudding I used natural yoghurt. I had some left for breakfast. Enjoy?

Lessons on Life

2011-01-11T11:58:00.000-08:00

This was sent to me this morning and I thought I would share it with you all.

snow.pps

Just keep clicking onto the next photograph

Enjoy

Success

2011-01-07T10:02:00.000-08:00

You may have been aware that I have been searching for a recipe 'Cut Rounds' which are Devonshire Scones and served with clotted cream and jam - just so yummy.
I had watched a programme on TV called 'Edwardian Farm' and the 'cut rounds' were featured. Well I searched high and low and eventaully decided to email the chef at The Grand Hotel in Torquay. He very kindly shared the recipe with me. I have made them and they are just perfect. IF you want something badly enough just keep on trying.

Recipe for Cut Round (makes 12)
Ingredients
500g plain flouor
50g milk powder
25g baking powder
50g butter
220ml buttermilk
70ml milk
If you like a sweeter version add 30g sugar

Method
1. Pre-heat oven to Gas 6/200C
2. Put all dry ingredients into a large bowl
3. Rub in the butter
4. Mix in the buttermilk and normal milk and bring together until you have a
soft dough - use your hands
5. Roll the dough into a cylinder shape about 3in across
6. Cut into 12 pieces approx 60g each
7. Slightly press into shape
8. Place on a baking tray - glasze with milk
9. Bake for 14-18 mins until golden and risen

The dough must not be soft not dry and you may need more liquid.

Allow to cool slightly before filling with jam and clotted cream.

Oh! boy are they good?

Birthday Apron for a little man

2011-01-04T12:54:00.000-08:00

Archie will be 5 years old in a couple of weeks and I thought I would get myself organised with his gift. I have made him a 'Chef Apron' and will fill a jar with muffin ingredients so he can make 'choc.chop muffins' just like grandma.

I used a piece of fabric I found lurking on the shelf at IKEA.

I used a newspaper to make the pattern - dead easy.

Cut 2 pieces approx 22inch long and 15inch wide. The top of the bib was 7inch.

I used a plate to draw the curve for the arm shape.

Cut 3 pieces 3inch wide by 22inch long.

Pocket piece approx 8 inch high by 12 inch wide

Method
Make the pocket first by pressing under 1/4 inch all the way round. Top stitch one
side.
Place the pocket one the RIGHT SIDE of the apron approx 4inch from the bottom and make sure it is the centre.
Machine stitch around the pocket, remembering to leave the top-stitched edge open at the top. Machine down the center of the pocket.
Make the two tie straps and neck tie. Press each long edge towards the centre and then fold in half. Machine stitch around the 3 pieces - I used a fancy wavy stitch.
Place the 2 tie straps at the edge of the apron just below the curve and stitich in place.
Place the neck tie on the bib top approx 1/2inch from the edge. Machine in place.
With RIGHT SIDES together pin the two apron pieces together making sure the ties are inside.
Machine stitch all around the apron leaving a space at the bottom to turn through.
Trim off any access and cut the corners and snip the curves.
Turn inside out, press
TOP STITCH all around the apron.

Hey Presto! one little chef apron for a little man

Next time I will take photographs as I know it is often easier to see a picture to help with the instructions.

Riber Castle - Derbyshire and Scarnthin Book Shop

2011-01-02T08:26:00.000-08:00

Our walk this afternoon took us to Riber Castle. First a drive through the Derbyshire coutryside, past Matlock Bath and onto Riber.

Riber Castle Riber dominates the country side around Matlock. It is perched on a hill 260 metres (850 feet) above sea level, which is about 200 metres (600 feet) above Matlock. It looks forbidding. Indeed, it would not look out of place in a horror movie.

It was designed and built by John Smedley in 1862 as his residence. The Griststone for the building came from a local quarry and was carted up hill by a series of pullies. Smedley employed skilled craftsmen. Plasterers, for example, came from Italy to work on the Castle. There was electricity and gas, plus a deep well for water. The Castle's salon was vast.

It has been the former site of a boys' school, a food store during World War Two, and later a nature reserve.

The castle remained derelict for many years until, in the 1960s, a group of zoologists set up a Nature Reserve for British and European Fauna.

This Nature Reserve is no longer open to the public as it closed in September 2000 amid much criticism.

It is well worth a visit, especially for the views of the surrounding area.

The future of Riber Castle has continued to be the subject of much debate.

We left Riber driving down the narrow lanes to Cromford and the little bookshop that takes over your life. You really could spend all day browing the shelves and taking coffee in the little cafe.
http://www.scarthinbooks.com/

Devonshire Scones

2011-01-01T09:43:00.000-08:00

I really must engage brain before cooking. I watched a programme on TV last night about an Edwardian Farm set in Devon. They were making Devonshire Scones filled with clotted cream and strawberry jam. Of course I really wanted to make them - well who couldn't resist them? I found what I thought was the recipe and made the most amazing scones. However I didn't have any clotted cream, but what the heck they tasted just great spread with butter and home-made strawberry jam.
The recipe I used was for Deveonshire Splits. I will have to find the recipe I intended to make, which are called Cut Rounds.

Devonshire Splits makes 8
Ingredients
450g plain flour
pinch salt
14g dried easy-bake yeast ( sachets)
2tsp caster sugar
30g butter
300ml milk

Method
1. Sift the flour,salt and sugar into large mixing bowl.
2. Add the yeast - mix well
3. Heat the butter and milk in a small pan, then leave to cool (finger hot)
4. Pour the milk into the flour and gather together until you have a sticky mixture
5. Using one hand knead the dough (no flour necessary). It will be very sticky to
start with, but perserve and eventually you will have a dough.
6. Using two hands knead the dough for approx 5 mins until smooth and elastic.
7. Place the dough back into the mixing bowl, cover with cling-film and leave
to double in size - approx 1 hour
8. Turn the dough out onto a lightly floured table. Cut into 8 portions and knead
each one until smooth. Place on a floured baking tray and leave covered with a
tea towel for approx 15 mins. Pre-heat the oven to Gas 6/200C
9. Bake the scones for 15-18 mins until well risen, golden brown and sound hollow
when the bottom is tapped.

Serve split in half and filled with clotted cream and strawberry jam. What could be better than a warm smell of baking on the first day of the year? I suppose sitting eating them with a pot of English tea.

This moment - Winter Warmer

2010-12-31T11:37:00.000-08:00

Warm Winter Night

2010-12-31T11:09:00.000-08:00

As the old year goes out I made a warm winter dish to satisfy the soul.

Sausage and Root Vegetable Stew
Ingredients
2 tabsp. olive oil
6 Lincolnshire sausages
1 glass of cider
1 onion - chopped
1 leek – sliced
2 potatoes – peeled and cut into chunks
1 parsnip – cut into chunky cubes
Large handful of chopped mixed herbs – parsley, rosemary and sage
Black pepper
Cornflour to thicken

Method
Pre-heat oven to Gas 4/180C.
1. Heat 1 tabsp. oli in a large saucepan and brown sausages over a medium
heat. Transfer to casserole dish.
2. Pour the cider into the pan and stir to degalaze, scraping to release any
bits of caramelised meat from the base of the pan. Pour over the
sausages.
3. Heat the rest of the oil in the pan and add the onions and leek. Cook
gently for 10 mins until softened.
4. Return the sausages to the pan and add the potatoes and parsnip. Add
The mixed herbs, black pepper and enough water to cover all ingredients.
5. Bring to simmer and then pour all ingredients back into casserole dish.
6. Cook with lid on for approx 1 hour 30 mins or until everything is tender.
7. The potatoes should have thickened the sauce a little.
8. If you would like the cider sauce a little thicker, then make up a cornflour
paste with a couple of teaspoons of cornflour and water – stir in until
required thickness is achieved.
8. Serve with extra chopped parsley.

Baked Apples with Mincemeat
Ingredients
2 Bramley apples
2 dessert spoons mincemeat

Method
Pre-heat oven to Gas 4/180C
1. Core and wash the apples (no need to peel them)
2. Place the apples into an ovenproof dish and make a score around each
apple, to allow them to cook without bursting too much.
3. Fill the centres of each apple with mincemeat, pressing the mixture well
down.
4. Bake the apples for approx 45-50 mins until tender.
5. Serve warm with single cream

NB I use mincemeat left over from making mince-pies. The apples can actually be filled with anything, as you only need a small amount:
- mixed dried fruit, pinch of mixed spice and teasp. brown sugar
- dried cranberries and a pinch of cinnamon
- blackberries and a teaspoon brown sugar
- chopped dates and apricots

I like single cream poured over the apples, but you could use plain yoghurt, vanilla ice-cream or warm custard.

A Spot of Cooking

2010-12-31T04:39:00.000-08:00

The last day of the year and a spot of cooking is called for.

Macaroni Cheese with Leeks and Bacon
Ingredients
1 leek
25g butter
25g plain flour
250ml milk
150g Red Leicester cheese
Pinch mustard
Black pepper
4 rashes bacon
150g macaroni
50g garden peas
1 slice wholemeal bread

Method
1. Pre-heat the oven to Gas 4/180C.
2. Bring a large pan of water to the boil and cook the macaroni for 10 mins.
3. Grill the bacon and chop into small pieces, leave on one-side.
4. Wash and slice the leek.
5. Melt the butter in a saucepan and gently sauté the leeks for 3-4 mins.
6. Add the plain flour and cook for a few seconds.
7. Add the milk and stir until the sauce begins to thicken.
8. Add the 100g of grated cheese, black pepper and mustard.
9. Add the peas to the macaroni and continue to cook for another 5 mins.
10. Drain the macaroni and peas.
11. Add the cheese sauce to the macaroni and mix well.
12. Make breadcrumbs using the slice of wholemeal bread, add the
remaining grated cheese and seasoning.
13.Pour the macaroni cheese into a large oven proof dish and sprinkle on
the breadcrumbs.
14. Bake for 20-25 mins until golden and crunchy on top.

Whilst the macaroni was baking I decided to make some Digestive Biscuits to have with coffee.

Home-made Digestive Biscuits
Ingredients
250g spelt wholemeal flour
250g butter
250g oatmeal
75g soft brown sugar
2tsp. baking powder

Method
1. Pre-heat oven to Gas 4/180C
2. Place flour, oatmeal, butter, baking powder and sugar into food processor.
3. Pulse until all ingredients combine into a sticky dough - add a drop of milk
if too dry.
4. Gather mixture into a ball and gently knead until smooth. Wrap in cling
film and leave in fridge for 15-20 mins.
5. Roll out on floured surface – cut out shapes and place on a baking tray.
6. Bake for 10-15 mins until golden brown – DO NOT over bake.
7. Leave to cool on a wire rack and then store in an airtight box.

These are really yummy with a cup of coffee.

Noggin Bops - What has made you smile this Christmas?

2010-12-28T02:59:00.000-08:00

Two gifts at the bottom of a Christmas bag brought a smile to our faces. Noggin Bops - just wind them up and watch them twist. Our Christmas table has been piled high with magazines, books and newspapers. As we sit drinking coffee, eating the odd mincepie and chatting about snippets that we come across the Noggins have kept us company. We stop what we are doing every so often to wind them up and watch them go - such simple pleaures that make us smile.
What has made you smile this Christmas?

Merry Christmas to The World

2010-12-20T10:32:00.000-08:00

Where-ever you live in the world I wish you a Merry Chistmas and a Happy New Year.

http://www.jacquielawson.com/preview.asp?cont=1&hdn=0&mpv=3150446&path=83563

Tutu's

2010-12-12T08:40:00.000-08:00

Two little tutu's waiting for two little poppets. Faryl and Poppy love to dress up and I came across this idea - a no sew version, and so easy. Once I had cut out all the strips it took about half an hour. A last minute Christmas gift - go on have a go. Purple for Faryl and pink and white for Poppy
http://www.youtube.com/watch?v=B7aSPMEn7S0

This Moment - Snow Day

2010-12-10T12:02:00.001-08:00

Snow Snow and more Snow

2010-12-01T11:51:00.000-08:00

Well it was forecast and down it came, snow, snow and even more snow. Scotland has probably been the worst hit with temperatures reaching as low as -21 (thats what I call cold). School was closed to-day as many of the staff could not travel into work. I am sure the children had a blast in the snow and I will hear all thier storeis over the next few days. I had a walk in the wonderland, baked bread and generally got caught up on lots of little jobs.

Advent Bags

2010-11-28T11:42:00.000-08:00

I got this idea from http://naturalsuburbia.blogspot.com/2010/11/christmas-advent-calendar-tutorial.html so easy to do and I used up some bits from my 'bit box' on the plain bags. I bought some little red pegs to hang them on the tartan ribbon. This little collection of advent bags are for the grandchildren that I share with my sister. She is going to fill them with little chocolate treats.

Go into your attic and search for treasure

2010-11-13T07:48:00.000-08:00

This week it has been reported that a couple who were clearing out an attic came across an old Chinese vase. They thought it might be worth around £800. However it came to light that it was a rare Chinese vase and sold for £43 million pounds. As the bidding soared higher higher the couple had to go outside in complete shock.
What a find. So all you budding treasure hunters go into the attic and have a good rummage, you may be surprised at what you find.
http://www.uxbridgegazette.co.uk/west-london-news/local-uxbridge-news/2010/11/12/record-breaking-vase-sells-for-s43million-113046-27646635/

Back to School on Monday

2010-10-31T11:54:00.000-07:00

Well that's it, the end of a two week break from school. I can honestly say I have made the most of everyday. The clocks went back yesterday and it will be dark in the mornings when I go to work and dark when I come home again. I quite like this term, comfort cooking and getting ready for Christmas. I will need to look for some inspiring recipes to make with the children. I have been inspired over the past few weeks with Hugh Fearnley-Whittingstall and his 'Everyday Meals'. To day I made the slow roast lamb and the house was filled with the smell of rosemary.
http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/slow-roast-shoulder-of-lamb-with-merguez-spices-recipe_p_1.html
I served the lamb with creamy mashed potatoes and buttered cabbage.
It was great recipe.

This Moment - Waiting for Halloween

2010-10-30T10:42:00.001-07:00

Mosaic Monday

2010-10-25T09:33:00.000-07:00

I know I am on holiday and should have all the time in the world to make up a mosaic of photographs, but I have just finished making a slideshow to show off my Autumn photographs. Will this do for Mosaic Monday?

Slideshow: Autumn 2010 - Slideshow

Scooby Do Party

2010-10-24T02:07:00.001-07:00

This was a party with a difference. As you know I share grandchildren with my sister. Archie is 5 years old, Poppy is 2 years and Faryl is 1 year old. Archie is kinda frightened of Halloween so my sister said she would have a Scooby Do party instead and hold it week earlier than Halloween, just because she is away travelling.
So the Scooby Do theme took off. My sister had Scooby Do images all over the house and the table was decked with Scooby Do decorations and chocolates. She had colouring books for the children and I provided some bits and pieces to make masks. My sister cooked a hugh cheese and potato pie, sausages and she served it with a variety of chutney. My cakes were a welcome sight on the table along with a gingerbread/parkin recipe. The children danced and watched a video of Scooby Do and so was born a Scooby Do party. We may have another one next year.
I actually like Halloween, so will be decking up my own house with spooky things and am already making candies for neighbours children who will call at the house over Halloween.

Scooby Do Party

2010-10-22T10:57:00.001-07:00

I have been invited to a Scooby Do Party tomorrow. I have no idea what to expect, but I though I would go prepared and take a few goodies.

So I made some citrus candy with the left over oranges after making some juice.
http://video.about.com/candy/Make-Candied-Citrus-Peel.htm

Then I made another Whacky cake as an earlier blog and lastly the best ever Caramel and apple loaf. I left out the walnuts.

http://www.bbcgoodfood.com/recipes/251615/caramel-apple-loaf-cake?utm_source=Week%20204%20-%2020%2F10%2F10%20-%20baking&utm_medium=email&utm_content=Caramel%20apple%20loaf%20cake&utm_campaign=Week%20204%20-%2020%2F10%2F10%20-%20baking

Will let you know how the party goes over the weekend.

This Moment

2010-10-22T08:15:00.001-07:00

I Found Her

2010-10-22T08:03:00.000-07:00

As promised I hit the charity shops yesterday and there she was in the window looking a bit lost. I share grandchildren with my sister and Poppy wants a doll that she can dress up. So I went in search for something suitable and there she was. How could I resist her, and such lovely hair and eyes. The eye lashes actually flutter. I paid just £2.00 for her - a real snip I thought. So today I have been busy making some little outfits. Take a look and see what you think. I have called her Dolly Dewdrop, but I am sure that Poppy will re-name her as soon as she sees her.

All before Noon

2010-10-20T07:53:00.000-07:00

Yesterday was such a wash out with the weather, but I had still had my walk. I had found by pure accident a little lane running from Little Eaton to Brackley Gate.
Yesterday I walked in the rain, but today I went back with my camera. I set off early to capture the morning sun. The batteries were low and I only manged a few photographs, but I will go back to see what else I can see. The woods were so beautiful in the morning light, capturing th Autumn leaves.

Chicken, Chicken and more Chicken

2010-10-19T10:40:00.000-07:00

On Sunday I roasted a chicken using the 'Barefoot Contessa' recipe.
http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html
There was enough chicken left to make another meal.
Chicken and Rice
Ingredients
1 small onion - peeled and finely chopped
1 yellow pepper - chopped
1 green pepper - chopped
handful of mushrooms - sliced
1 teaspoon tumeric powder
cup of basmati rice
handful frozen peas
2 tomatoes - chopped
cold sliced chicken

Method
1. Heat a glug of olive oil in a saucepan.
2. Add the onion, peppers and mushrooms and saute for a few mins until onions start
to soften.
3. Add the tumeric powder and stir well
4. Add the basmati rice and stir until well coated in the tumeric powder
5. Add enough water to cover the rice. Bring to the boil for 5 mins
6. Switch off the heat, cover the pan with foil and a tight fitting lid.
7. Leave the rice to cook - NO HEAT - for 15 mins
8. Remove the foil and all the water will have been absorbed leaving the fluffy
rice
9. Add the frozen peas, chopped tomatoes and sliced cooked chicken
10 Stir well and serve with crusty bread

Still some chicken left.

Chicken with Mushroom Sauce and Pasta
Ingredients
1 small onion - peeled and finely chopped
1 small pepper - any colour - chopped
handful of sliced mushrooms
1 tabsp. flour
300ml milk
handful of peas sliced cold chicken

Method1. Put a glug of olive oil and a knob of butter into a saucepan
2. Saute the onions, peppers and mushrooms until onions start to soften
3. Add the flour and cook for 1 min
4. Add the milk and continue to stir over the heat until thickend sauce is made
5. Add the chicken and frozen peas.
6. Bring a large saucepan of water to the boil with a glug of oil and a pinch of
salt.
7. Add pasta and cook for 12 - 15 mins until soft.
8. Drain the pasta and place into a large serving bowl
9. Pour over the sauce and serve with crusty bread

All the chicken has now gone except for a few slices for the Lucy the cat.

I wonder what I will eat tomorrow? - NOT CHICKEN

I also made a 'Whacky Chocolate Cake' this afternoon

Whacky Cake
Ingredients:
• 1 1/2 cups unbleached all-purpose flour
• 1 cup sugar
• 3 tablespoons unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon vinegar
• 5 tablespoons vegetable oil
• 1 cup cold water
Method
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Decorate with glace icing.

I am having a really good October Break so far.

October Break

2010-10-18T00:14:00.000-07:00

A two weeek break from school - great. The weather has that Autumn feel about it and yesterday it was blue skies and sun - even though there was a nip in the air. I am at the start of a two week break and eager to make the most of every day. Yesterday I finished organising the garden for winter, swept up some leaves - I am sure there will be many more of them over the next few weeks - and had a walk (photographs above). I also picked all the tomatoes left in the greenhouse and made some tomato sauce ready to use with pasta and pizza. I gathered all the apples from our one lone apple tree, stored some of them and then peeled and chopped all the others to use in pies and crumbles over the winter months. I mixed some of the apples with cinnamon and some with mixed spice. the kitchen smelt just like Christmas - Oh! no not the word Christmas, let's just enjoy this two week break first.

Tomato Sauce
Ingredients
5lb freshly picked tomatoes - cut in half
1 large onion - finely chopped
1 whole garlic bulb - peeled and chopped
black pepper
mixed herbs

Method
1. Place all chopped ingredients into a large pan.
2. Add a glug or two of olice oil.
3. Simmer on a low heat until all tomatoes are soft
4. Add some black pepper and mixed herbs for taste
5. Continue to simmer until sauce becomes thick.
6. Whizz in the blender until smooth
7. Bag and freeze for later use

This Moment - Hey there Neddy

2010-10-16T06:49:00.000-07:00

Sunday Walk

2010-10-10T08:06:00.000-07:00

There never seemed to be enough hours in the day last week for all that I wanted to do, but to day the sun shone, blue skies and that Autumn look so I decided that whatever had to be done could wait - it wasn't life or death stuff anyway, so another day would make no diffference. I pottered in the garden, dug up all my potatoes up and put them into bags, pulled the last of the carrots and beets. Generally got the garden ready for the winter and then off for a walk. I was hoping to see more Autumn trees, but whilst some have the most beautiful reds and oranges, not all are ready yet for taking photographs. I stopped to talk to a horse and then stood for ages looking up into the tree tops. I also came across a tree that had so many red berries on it, it was a shame not to take a photograph of it.

Green Tomato Chutney

2010-10-03T07:10:00.000-07:00

Most of my green tomatoes turned red after awhile, but I was still left with a whole load, so Green Tomato Chutney it was.

Green Tomato Chutney
Ingredients:
•500g green tomatoes
•500g red onion
•250g sultanas
•250g brown sugar
•2 tbsp Salt
•1 tsp cayenne pepper
•1 tsp ground green cardamom
•500ml Malt vinegar

Method:
Chop everything up, no need for a perfection, and put it in a good heavy based pan .

Bring it to the boil and then turn down the heat , simmer for about an hour until reduced to a thick pulp.

Spoon into sterilised jars and enjoy either after standing for a while to let flavours develop.

Little Eaton Produce Show

2010-09-12T04:55:00.000-07:00

The Little Eaton Produce Show was held on Saturday 11th September in the new Village Hall. The day dawned bright as I picked my marrow from underneath the many leaves that were covering it - was it damaged? would it be alright? I carried it indoors and gave it a wipe with a cloth and spoke a few kind words to it. I busied myself making a Lemon Drizzle cake and making sure my pot of strawberry jam was labelled as the instructions. I found a fabric shopping bag that I had made in the summer - nothing fancy just a plain bag for carrying those essential items. I was ready. I drove very carefully to the village Hall trying to make sure that my cake did not slip off its plate. All was ready and my itmes duly displayed. I must admit my marrow looked a bit lost as it sat next to two rather fat marrows spendid in colour. However I reassured it that it didn't matter - he was spendid to me.
WE all went back in the afternoon. It was the first time I have entered anything in a show and being involved in our new village life. What a splendid time we had looking at all the items. I loved the photographs and the work. from the little nursery and junior school. I received a second place for my lemon drizzle cake, but I was proud to have taken part.
The photograph shows my lttle marrow and don't forget to take a look at the slideshow on the sidebar

This Moment

2010-09-11T04:41:00.001-07:00

A BIG THANKYOU

2010-09-11T04:08:00.000-07:00

Hi everyone
I just had to write and say a BIG THANKYOU to a lady in Slovenia. I received a beautiful sheep pillowcase in the post this morning with a little note attached saying a pillowcase made with love for someone special. This pillowcase will be added to others I am currently making for ConKerr Cancer. As you know I have started a'Chapter' here in the UK donating pillowcases to children who have cancer or other chronic illness. All pillowcases are gratefully received and donated to local hospices. You can see more about this charity on
http://www.conkerrcancer.org

Happy Weekend

Brown sugar pastry - Blackberry Meringue

2010-09-05T08:31:00.000-07:00

I found this recipe whilst searching through magazines for ideas of what to cook with the children at school.

Brown Sugar Pastry - Blackberry Meringue
Ingredients
350g plain flour
75g brown sugar
125g butter
2 egg yolks
drops of vanilla essence
5-6 tablespoons water
500g blackberries - hulled and washed
100g sugar
Meringue
2 egg whites
50g caster sugar

Method
1. Pre-heat the oven to Gas 6/200C/400F
2. Place the flour, butter and brown sugar into food processor
3. Whizz to fine crumbs and then add the egg yolks, vanilla ess. and water until
binded together
4. Tip dough onto table and divide into two portions - freeze one portion of pastry
for another day as you will just love this pastry
5. Roll out the pastry and line a baking dish, prick the base with a fork and bake
blind for 20-25 minutes - remove from oven
6. Whilst the patry is baking make the filling.
7. Combine the blackerries and sugar into another dish and place in oven below
the pastry - the blackberries will roast until soft for approx 20 mins
Remove from oven and cool
8. Place blackberries onto pastry base - remove any excess liquid or pastry becomes
soggy
9. Using an electric mixer whisk the egg white together until thick and stands up
in soft peaks.
10. Add the sugar gradually until you have a thick, glossy meringue mixture
11. Spread over the blackberries and bake for 5-6 mins on Gas 6/200C/400F until
meringue is golden brown.

Serve with ice-cream. What could be nicer than this for a Sunday pudding?

This Moment

2010-09-03T10:37:00.000-07:00

Meringues with Blackberries

2010-08-31T00:26:00.000-07:00

You can only freeze so many blackberries and make pies and crumbles before you begin to get a bit fed up with seeing blackberries - BUT I decided to make some meringues and serve them with roasted blackberries. I was really good and served them without cream - BUT next time I will use cream, how can you serve meringues without cream.

Meringues
Ingredients
3 large egg whites
175g caster sugar
drop of vanilla extract

Blackberry Sauce
500g blackberries
100g sugar

Method
1. Pre-heat the oven to Gas 1/140C
2. Line a baking tray with baking paper
3. Place the egg whites into a large mixing bowl (make sure it it is dry and grease- free with no egg yolk)
4. Whisk the egg whites until you have soft peaks
5. Add the sugar a tablespoon at a time - do not rush this stage
6. You will end up with a stiff glossy mixture
7. Spoon the mixture onto the tray - perhaps 6 or 8 - you can pipe if you wish
8. Bake the meringues for 1hour and 30 mins. If you prefer a real dry crisp
meringue then turn the oven off at this stage and leave to dry out for approx 3
hours
9. To make the roasted blackberry sauce, place all ingredients into a dish and
place in the oven alongside the meringues. They will soften, but keep thier
shape
10. When the meringues are ready ust peel carefully from the paper and serve with the
blackberry sauce either hot or cold -yummy!

This Moment

2010-08-27T03:42:00.001-07:00

No BLUE sky and no BLUE moon - what is BLUE?

2010-08-25T23:39:00.000-07:00

No BLUE sky and no BLUE moon _ what could I use for alphbae thursday rainbow school?
http://jennymatlock.blogspot.com

There is was the colour of the logo I have been looking at all week.

I have just started a ConKerr Cancer Chapter here in the UK and have been busy making pillowcases to donate to hospices.

I have donated 8 pillowcases to Demelza House
http://www.demelza.org.uk

I have another 8 to go to Bluebell Hospice
http://www.bluebellwood.org

and another 20 to go to
http://www.martinhouse.org.uk

Making cheerful pillowcases to help make hospital stays as pleasant as possible for chronically ill children certainly brings a smile to my face.
If you want to wash away those BLUE moods then join me in making pillowcases.
You can contact me via this blog from the UK or check out
http://www.conkerrcancer.org

Happy BLUE day.

Ashbourne Show 2010

2010-08-21T11:43:00.000-07:00

This afternoon we visited the Ashbourne Show for the first time. The show was held at Osmaston Polo ground in Osmaston, a small village near Ashbourne. What a delight. The country show had something for everyone and you can see from the slideshow that we just about saw everything there was to see. The food, the tents and stalls were just brilliant and Ashbourne Show will be on our calendar for next year.

http://www.kizoa.com/slideshow/d1053112k1186143o1/ashbourne-show-2010

This Moment

2010-08-20T06:39:00.000-07:00

ConKerr Cancer - Donation of Pillowcases

2010-08-20T06:24:00.000-07:00

Thought I would share with you all my first donation of 8 pillowcases. I have set up a Chapter in the UK - Derbyshire. I am currently busy getting together flyers, brochures etc to spread the word about what I am doing and asking for volunteers and donations of fabrics.
I made 20 pillowcases so far and donated 8 to Demelza House ttp://www.demelza.org.uk
This is a small childrens hospice.
Once you have your fabric cut and washed it takes about 15 mins to make each case. Such a little time to bring a smile to the face of a child. So what are you waiting for? Get sewing and make a pillow case today. Check out
www.conkerrcancer.org!

My inspisration came from http://crafthope.com/2010/07/project-9-conkerr-cancer

Will they ever ripen?

2010-08-19T00:43:00.000-07:00

I decided this year to try and grow tomatoes outdoors - not the best plan living in the UK - when there is no guarantee of sun every day. However it has not been a bad summer so far, but hey my tomatoes are still GREEN. I have five pots outdoors - lots of GREEN tomatoes as you can see. If nothing happens in the next few weeks they will be made into GREEN tomato chutney - beware tomatoes it is you last chance to ripen before you are put into the pot.
My GREEN beans are doing very well and already have loads in the freezer. I love GREEN beans in white sauce.
My GREEN courgettes are also doing very well. I met a friend for coffee yesterday and she said let the courgettes grow a bit more and then you can make Marrow and Ginger Preserve - sounds good to me.
Have a Happy GREEN day.

Mushroom and Rice One-Pot

2010-08-18T09:31:00.000-07:00

This is such an easy recipe using ingredients mostly from the store cupboard. Ok so I went to the market this afternoon and bought some mushrooms. I had fresh rosemary in the garden and I added a few shelled peas that I also picked from the garden.

Mushroom and Rice One-Pot
Ingredients
8oz basmati rice
1 tabsp. olive oil
2 tsp chopped rosemary
90z chestnut mushrooms - quartered
2 red peppers sliced
can chopped tomatoes
3/4pint vegetable stock
black pepper - to season

Method
1. Pre-heat oven to Gas 5/190C
2. Tip the rice into a sieve, rinse under cold running water, leave to drain.
3. Heat the oil in a flameproof casserole, add the onion and fry until soft
4. Add the rosemary and mushrooms - fry - couple of minutes
5. Add the rice and coat in the oil
6. Add the peppers, tomatoes and stock - season with black pepper
7. Bring to the boil, give it a good stir, cover with the lid
8. Bake 20-5 mins until the rice is tender.
9. Add the peas or chopped parsley if you prefer.

Such an easy supper dish. I even had time whilst it was baking to put in a tray of blackberries, sprinkle on some sugar and bake for 20 mins - leave to cool and serve with cream

Try it and check out the completed dish and some other recipes on http://www.bbcgoodfood.com/recipes/9795/mushroom-and-rice-onepot

Enjoy

This moment

2010-08-13T12:02:00.001-07:00