Hug in a Cup

There are not many things that come instantly to mind when thinking of what can mend a broken heart. I think for each person it is different, for me personally it comes back to memories of childhood comforts such as a soft stroke on the brow, fresh bed sheets but best of all a hot cup of homemade chocolate.

I am not talking about the powered stuff that sits at the back of a pantry for years that often ends in a syrupy dissatisfaction. This hot chocolate is stirred patiently and carefully over a saucepan - in fact the process of making it is quiet the therapy in itself.

Keep this little recipe is best tucked away for a rainy day or a time in need, although lets hope there is not too many of those....

Homemade Hot Chocolate

(recipe by David Lebovitz)

You'll Need:

1 litre of half light milk and half full cream (i use soy which works also)

230g bittersweet chocolate finely chopped (Greens organic dark chocolate is magic)

115g milk chocolate, finely chopped (you wont regret using Greens Organic milk chocolate here too).

Tiny pinch of salt

1/2 teaspoon ground cinnamon

1. Warm about one-third of the half/half milk with the chopped chocolate and salt, stirring gently until the chocolate is melted.

2. Whisk in the remaining two thirds of the milks, heating until the mixture is warmed through. Add the cinnamon.

3. Use a hand held blender, or a whisk, and mix the hot chocolate until it is completely smooth. Serve very warm with curls of chocolate.

Peter Piper Pecan Pies

I love cold, wet weather. It inspires me to get in the kitchen, turn up the oven high and start baking moreish treats. I had never attempted to bake a pecan pie before and this seemed like the perfect weekend to start. I suggest little attention is paid to the abundance of butter and sinful ingredients and more to the caramelised delights that emerge from the oven some 20 mins later.

Mini Pecan Pies

You'll Need:

3 eggs (beaten)

1/2 cup of Castor sugar

1 cup of treacle

1/4 cup of melted butter

1 tablespoon of all purpose flour

1 cup of pecans (chopped)

1 teaspoon of vanilla extract

1/4 teaspoon of salt

To make the shortcrust pastry:

2 cups of plain flour

125g of chopped butter

iced water

Start with the pastry first by placing the flour and butter into a food processor and process until the mixture has formed rough crumbs. Gradually add the iced water until the dough is soft. Remove from processor and knead lightly forming into a ball. Cling wrap dough and leave to rest in the refrigerator for 30 mins.

Grease 24 mini muffin tins and pre-heat the oven to 175 degrees. Take all the above pecan ingredients and place together in a food processor until the mixture is thick and syrupy. Leave the mixture to rest.

Remove the dough from the refrigerator and roll out with a rolling pin on a lightly floured surface until the dough is approximately 1cm thick. Take a measuring cup and cut circles out of the dough and place into the greased muffin tin as the base of the pies. Fill each pie 3/4 full with the pecan mixture and lightly place a whole pecan on top. Place trays in the oven for 20mins.

Enjoy the pies warmwith whipped cream and coffee!

Cards from the Heart

I must admit I have developed a secondary bad habit to my cookbook collection obsession and it is collecting vintage papers and ribbons. I guess in this hallmark card age it is so easy to pay $6.95 for a very generic card in which you end up spending many minutes browsing through the many rows by category of occasion trying to find something that exudes a fraction of originality when you realise you could have made something yourself in that time!

...so I have taken to collecting wrapping paper, ribbon, cut outs of things I love on cards etc and storing them in a little brown box which is my source of all sources when in need of a card - no matter what the occasion. There is nothing more special than receiving homemade card and I recommend taking up the challenge of doing it yourself next time in need and reap both a heartfelt and economic benefit in the process.

You'll Need:

Good card/envelope stock (I found Newton Bookstore to have great packs of 10 for a reasonable price)

Bostik Blue Glue stick (the blue colour makes all the difference cause you can see where you have glued and it clears dry!)

Double sided tape (this stuff is gold in card making - hides many sins!)

A good collection of 'your'style of paper, ribbon, string, buttons, pressed dry flowers - anything you like really. Also recommend a good quality stamp set of the alphabet and an ink pad - Warning: you will find yourself stamping everything you can when you get one (Kikki-K sell them for $24.95).

One man's trash is another's....

I made the trip down to my favorite vintage store on the South Coast (Retro Wombat) again and have fallen for this old butter churner from Cherry & Sons Pty Ltd butter company Melbourne.

I'm not good with sourcing antiques and have no idea of it's inherent value, although all that does not seem to matter as its aesthetic appeal perched on a clean white surface mantel is all that matters to me. I love mixing a feature old piece like this with its rusty handle and blistered wood against contemporary furniture round my home as I feel it adds legacy to what would otherwise be modern and unblemished decoration.

I recommend sourcing pieces like this that provide a point of interest as they do not belong on a dusty shelf of an old store, but are owed appreciation as decoration items in their own right.

Lamb Glorious Lamb

There is nothing better on these cooler autumn nights than to wrap your chops around a shank, slowly braised in a silken, savory sauce and laid to rest against a warm fluffy bed of mash.

I always get a sense of excitement when the weather turns cooler as the hearty meals come into season after a long hot summer. This lamb shank recipe is absolutely unbeatable when partnered with a heavy bottomed glass of pinot noir in the hand and warm ugg boots on your feet.

Slow Braised lamb Shanks with olive oil mash

(a recipe by James Martin - Saturday Kitchen)

You'll Need:-

To prepare shanks-

4 lamb shanks

3 garlic cloves (sliced into small pieces)

4 sprigs of fresh rosemary (sliced into pieces)

4 anchovy fillets (sliced into 3 and left on a paper towel to drain excess oil)

To cook the lamb shanks-

3 tsp olive oil

4 banana shallots, finely chopped

3 garlic cloves, finely sliced

300ml red wine

400g canned whole tomatoes

3 fresh tomatoes-roughly chopped

2 fresh sprigs of rosemary

2 fresh sprigs of thyme

250g cooked/or canned butter beans (drained and rinsed if canned)

2 tsp red wine vinegar

750ml beef stock

salt and pepper to taste

For the oil mash-

1kg king edward potatoes - peeled and chopped for boiling

75ml olive oil

salt and pepper to taste

1. Preheat oven to 180c
2. To prepare the lamb, use a sharp knife to 3 small incisions in each lamb shank
3. Secure together a piece of garlic and rosemary by wrapping an anchovy fillet around them and insert into one of the incisions, pushing in firmly. Repeat to use up all the garlic and anchovy.
4. To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over.
5. Meanwhile, heat a large ovenproof casserole dish until hot and add remaining olive oil, shallots and garlic.
6. Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned. Add red wine and bring to the boil.
7. Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil.
8. Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper.
9. Bring to a simmer, cover and place in the oven to cook for at least 4hrs (up to 7hrs on 150c). The meat should be melting, tender and falling off the bone when it is ready to serve.
10. For the olive oil mash, place potatoes into a large saucepan and cover with water. Add a pinch of salt and place on the heat to bring to the boil.
11. Simmer for 10-15mins until tender with a knife.
12. Drain water and return to a low heat for a few minutes to remove extra moisture. Take a potato masher and olive oil and start mashing well. Season with salt and pepper.
13. To serve place the mash in a deep plate and add one shank and to ladles of the broth. ENJOY

Recipe and picture taken from bbc.co.uk/food/recipes/

Love your Mum

I have been keenly looking forward to Mothers Day this year, not for all the over-done commercialisation of it, but for the simple, humble offerings I have been patiently awaiting to make. Ever since I found this recipe from Nigella Lawson, I could not bring myself to attempt to bake these divine little cakes without the appropriate context...and what better combination - mum's, cakes and lavender!

Lavender Cupcakes

You will Need:-

1/2 cup + tablespoon of soft butter

1/2 cup + 1 tablespoon of castor sugar

2 eggs

3/4 cup plain flour

1/2 teaspoon baking powder

2 teaspoons vanilla extract

2 to 3 tablespoons milk

8 sprigs of lavender

Royal Icing:

2 large egg whites

3 cups of icing sugar

1 teaspoon of lemon juice

1/2 teaspoon of vanilla extract

(makes 12)

Take everything out of the fridge to get to room temperature.

Preheat a fan forced oven to 200 degrees.

Place 1/2 cup of milk in a saucer (however you'll only need 3 tablespoons) and bring to the boil with the 8 sprigs of lavender. Once boiled, take off the heat and let cool for 20 mins. After cooled pass the milk into a bowl through a sieve, discarding the leftover lavender.

Put all the ingredients for the cupcakes, except the milk, into a food processor and blitz until smooth. Then pulse while adding the lavender infused milk to make a smooth, dropping consistency.

Divide the mixture between 12 bun muffin tin lined with cupcake papers and bake in the oven for 15-20mins. You will know they are ready when they rise and are golden on top. Leave them to fully cool before icing.

For the royal icing, combine the egg whites and icing sugar in a medium sized mixing bowl and beat with an electric mixer on a moderate speed until opaque and shiny (approx. 5mins). Whisk in the lemon juice and vanilla extract and beat for another 3mins. Then use a tablespoon per cupcake to ice.

Add a sprig of lavender to each cake to decorate. Enjoy with your mum.

Ladder Up

This is not a new trend. You can see one in any inner-city designer homewares store hanging an obscenely over-priced mohair rug. Although the reason why I love ladders in the home is for their functionality, simplicity and economic chicness.

You don't have to spend hundreds of dollars in getting one of these gems - I found mine in a reclaimed furniture shop on the South Coast for $20...with a tight squeeze in the back of my mini metro car, a bit of sanding and oiling up by my much obliging partner it looks a real treat in the kitchen with my pinnies and tea towels.

Ladders can be a unique feature in any room where you can add your own sense of style and originality. I have also seen them used in a bedroom to place on scarves, necklaces or even display feature items like picture frames. I also love to seeing ladders as book shelves (however this works best with wider rung paneled ladders).

I recommend to anyone to re-look at the way they use all items in our daily lives and to think of different ways they can be used, re-used or restored...who knows you may be at the forefront of a new design trend or simply surprise yourself in creating something you'll enjoy and love for many days to come.....

Retro Days

This long weekend was a reflection on retro times in many more ways than one. In a small, sleepy coastal town in a bright aubergine holiday house with dear friends, after riding around in the afternoon haze on old Malvern Star bicycles I found it fitting to re-visit an old retro classic after an abundant feast, poached pears.

Yes, poached pears have made it back in vogue and I am so glad they have as this is the perfect dessert on an autumn evening. I like to keep my pears on a window sill where they will get some sun for a couple of days after picking them up from the grocer. This helps to ripen them slightly which I think adds to the softer texture after poaching.

Red-Wine Poached Pears

You'll Need:

750ml/1 pint 7fl oz red wine
250g/9oz caster sugar
2 sprigs fresh thyme
1 cinnamon stick
1 vanilla pod, split
2 cloves
2 star anise
1 tsp freshly grated nutmeg
6 firm pears, peeled, but stalk on

1. Place the wine, sugar and the herbs and spices into a pan over a medium heat and bring to the boil.
2. Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.)
3. Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup.

4. To serve, place a pear into the centre of each dish of six dishes. Serve with a dollop of crème fraîche or vanilla bean ice-cream. Dust with cinnamon powder.

The old Malvern Star bicycle at the local corner store;

Frills for the Fillies

It is the peak of autumn racing carnival and I am big believer in DIY 'On the Field Fashions'. Sometimes the simplest bits and bobs you have lying around can make the most precious accessories.

I have started making these headbands with odd buttons I have and left over cuts of lace. They work really well worn across the forehead for a 20's style or just a casual headband....and who would ever know it was homemade??

You'll need:

Ribbon (measure the length to the circumference of your head less 2 inches for elastic)

2.5 inches of elastic

Old buttons and any materials you desire

Needle and thread

Craft glue

Simply measure the ribbon to the circumference of your head and minus 2.5+ inches for elastic. Turn the ribbon instead out and either use a sewing machine or needle and thread and sew each end of the elastic to the ribbon together until you get a band.

Take your materials and either glue or sewing on your chosen fabrics and buttons to your style. It is that easy....

French for Thought

After a long Easter break and more than my fair share of indulgences along the way I took it upon myself to turn to a light french meal this Sunday (....and yes there is such a thing).

I consider myself more belonging to the Mireille Guilliano school of french cooking (author of why french woman don't get fat) rather than Miss Julia Child's the butter extraordinaire! However this recipe is one from Julia's classic cookbook, Mastering the Art of French Cooking v2, with some artery saving adaptions along the way. I love this soup cold with a few drops of creme fraiche as a starter or warm with a sourdough roll.

Potage Celestine

(celery soup with potatoes, leeks and rice)

You'll Need:

2 medium sized leeks

1 1/4 cups of diced onion

3 cups of diced celery

4 potatoes

1 litre of good quality chicken stock

1/4 tsp salt

1/3 cup of white/wholemeal rice

Olive Oil

Butter (optional)

Milk (optional)

In a heavy bottomed 3-quart stainless or enameled saucepan saute the all the vegetables except the potatoes with the salt and olive oil (substitute for Julia's 3tsps of butter!) uncovered for 10mins until translucent, not browned. Add the chicken stock and bring to the boil, stir in rice and simmer uncovered for 25mins.

Meanwhile, boil the potatoes with the water and salt in a separate saucepan. When tender, drain the cooking water in with the simmering vegetable stock with the leeks and celery. Take a potato masher and add a tsp of butter and 3 tsps of milk to the drained potatoes, mashing until smooth (if you don't wish to use butter and milk mash the potatoes dry).

Now place the mashed potatoes into the vegetable stock and take a hand held food processor and puree the soup mixture until silky and smooth. Either refrigerate and eat chilled or serve hot with chopped parsley.

A book for the Ages

It is no secret to those who come to my place that I have an obsession, a fetish perhaps, for cook books of all sorts. It is this obsession that often leaves me spending hours in bookstores scrolling the shelves for my next find and when I picked up this book, Apples for Jam, by Tessa Kiros I felt my search for the book that epitomises cooking for life to be over.

This book is pages and pages of pure love, homeliness and food from the heart and identifies all my food philosophies and inspirations over 417 pages. I actually found myself reading through each prologue in detail and savouring each page that reflects on the authors childhood memories of food and how she has tried to re-create those memories for her own children. The recipes then almost became sacrilegious to me, to the point I felt I couldn't cook one as they were so personal and belonging to this authors life. I did end up cooking my first recipe one Sunday, the Cottage pie, and from then I have not stopped.

I recommend this as a must for the shelf for anyone who has ever cooked for someone they loved or cooks for the love of it itself.....

Old is the New

I have always been a fan of the old and it was a chance discovery of a little 'recycle, re-use' antique store, Retro Wombat, in a sleepy coastal town south of Sydney that my love turned to an obsession.

Today I choose to take some like minded friends to this vintage lovers dream and our find - lovely original wooden crates branded with history of products and companies past.

This little find will serve its purpose as a mini vegetable patch to harvest tomatoes....an honorable destiny I think.

If you are ever in your travels passing through the South Coast or want a sunday road trip destination I highly recommend you swing past this humble store. http://www.retrowombat.com/

Lavender Laundry

I have never been one for domestic chores such as laundry and cleaning. I have in fact pledged to have allergic reactions to bathroom cleaning agents and dust - so vacuuming is definitely out of the question also! (Please do not judge me however as I consider my contribution to running a household is made up for in many other ways)....

However a leaf may since be turned as a result of a recent tip from a lovely lady in a linen store who recommended adding a few drops of lavender oil into the washing machine just before you wash the bed sheets.

After hearing this I was suddenly inspired to take up the duty of washing the bed linen this weekend.....(may I add my new found enthusiasm for household chores was well received by my partner!!).

The result was truly delightful this morning waking up with the crisper autumn morning breeze and the faint smell of lavender under my cheek on the sheets. I had the most restless sleep and while the faint touch of lavender may only last a couple of nights it is a simple but sweet tip.

Picture Source: http://www.marthastewart.com/photogallery/60-days-of-summer-hot-idea

Sew, sew, sew your buttons

There have been a many button orphaned from their garments around my home, patiently awaiting the day they can been re-united. It is not out of neglect or laziness that I have never sat down to re-stitch them with the love they deserve - but rather out of lack of skill in how to actually do it.

For a long time the only sewing tools I owed were in a compact plastic kit from the Hyatt hotel...(may I add, never opened collecting dust discarded at the bottom of a draw). I have since decided this just doesn't do and leveraging from the benefits of modern technology I Googled how to simply re-sew a button. Behold below my discovery. Trust me this is so simple you will feel completely foolish if you, like me, did not know how to do this before...

You'll Need:

The lost button and garment

Needle

Matching thread

1. Take the button.

2. Choose thread that either matches the thread color used on the other buttons, the color of the button or the color of the material.

3. Cut a piece of thread about 1/2 yard long (approximately finger to elbow).

4. Thread the needle, feeding the thread through the eyehole.

5. After the thread is through the eyehole, move the needle to the middle of the thread and fold the thread in half. Tie a knot at the end of the thread, where both ends of the thread meet. Tie another knot, so that the end is doubly secure. The thread should now be doubled and ready to sew.

6. Place the button on top of the material where you intend to sew it into place. You can put a match or toothpick in between the button and the material to give it the necessary slack.

7. From under the material, push the needle up through the material and one of the holes on the button. Pull all the way through until the knot is anchored against the material.

8. Push the needle down through the next hole on the button and through the material.

9. Repeat steps 7 and 8 three times, going up and down through the hole on the button and through the material, so that each hole is secured by multiple strands.

10. End with the needle on the material side and secure it with a knot. Double-knot this end.

Step-by-step taken from http://www.ehow.com/how_4604_sew-button.html

End of Summer Days

The last day of summer is finally here and I can't say I am sorry this year to see it pass....

Although for sentiment sake I felt like making a dish to farewell hot summer days - Beer Battered Flathead and Chips. This is not a significant culinary feat, actually it is one of the easiest things to prepare and cook yourself, but I got such a sense of satisfaction out of making food that is typically considered pub grub in my own home...and may I add having a few sneaky Cooper's without leaving my front door!

From the heartland of classic beer battered fish and chips are these lovely Essex ladies enjoying a grey English summer. Source: bbc.co.uk website

Homemade Beer Battered Fish & Chips

You'll need:-

3-4 Flathead fillets

4 potatoes (sliced into chips of about 1-inch wide)

Good quality Extra Virgin Olive Oil

1 1/2 cups of cold beer (Ale or beer with malty hops work best but I'm a Copper's fan which works very well too!)

2 cups of fine plain flour

Couple of ice cubes

Lemon wedges & sea salt to serve

(serves 2)

Start by par-boiling the sliced potato chips in boiling water until fluffy and soft - test with a fork.

Once the chips have par-boiled and are resting on a paper towel to dry - have ready a deep fry pan on a hot stove with good quality olive oil about 2-inches deep (I know it's not traditional to use olive oil for deep frying but I prefer it - you could substitute it with canola oil).

While the oil is heating up, in a large mixing bowl whisk together slowly the beer with the sieved flour dropping in a few ice cubes towards the end to keep the mixture extra cold. Ensure it is mixed through thoroughly however do not despair if you do have some lumps as this adds to marvelous crunchy pockets in the batter when cooked.

Test the oil in the fry pan is ready by dropping in a few drops of the batter - you will know it is when thousands of tiny bubbles start sizzling around it and it turns a lovely golden colour. Start adding in your well coated battered chips individually - watch until they are well golden (approx. 3-4 mins). Remove the chips once cooked and rest on some kitchen towel to absorb the excess oil.

Repeat this process with the flathead fillets (however allow 3-5 mins).

This homemade fish and chips is so gluttonous but so good.....

Soup for the Soul

..... this week a friend was looking to cook a pot of soup for a sick love and I immediately went to refer the best, most wholesome and restorative chicken soup I had ever come across. I was however caught by a pang of guilt when I went to turn and share my delight in recommending such a concoction with a colleague at work and I immediately stopped myself for fear of judgement of what might expose me as some "housewife" novice.

This thought brought me back to a childhood memory of sitting in my Poppy's study reading the collection of 1900-something Girl's Own Annuals he has been collecting for me since I was born. As I was looking at the mildewed pages with detailed descriptions on how to prepare a compress for a fever, or to tourniquet an injured arm I remember as a young girl I was perplexed as to just how resourceful this girls/women were (I prefer to refer to them as girls however as many new brides were just that). At the time the only first aid act I had performed was to place a Disney motif Band-Aid to a grazed knee - more often than not, not even successfully.

Before I lose my point completely - I came to think after further reflection, what is there to feel guilty about having some of these curative tips, trialled and tested by generations before us, at our fingertips? After all, I am no 1900 something housewife (far from it), I am however simply a novice who is hungry to learn more and early days into my education I can proudly say - the soup works....

Chicken Soup for the SOUL

(a Heston Blumenthal recipe)

You'll Need:-

Ingredients

1kg/2lb 4oz chicken wings

100g/3½oz unsalted butter


2 large onions, finely chopped


2 cloves garlic, finely chopped


3 large carrots, finely chopped


1 small head of celeriac, finely chopped


250g/9oz button mushrooms, finely sliced


200ml/7fl oz dry white wine


bouquet garni (thyme, bay leaf and celery leaves)


4 whole star anise


3 sticks of celery, finely sliced


3 leeks, finely sliced


a small piece of fresh ginger


salt and freshly ground black pepper


large bunch of fresh parsley

Method

1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.
2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.
4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.
5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge.

I Heart You

....it's valentines day and I couldn't resist making something kitch for my valentine this year as is the commercial tradition. Foolishly I set my sights upon knitting a plush artery red heart (from Morris & Sons) in the middle of February's humidity, however I am absolutely in love the end product....! (...who said you can't give presents you wish to receive yourself?)

This little guy is going to stay on my cream anchor chair next to my b&w paisley print pillow. I haven't knitted in over 10yrs and I must admit my skills have left much to be desired, but I have used an angora blend wool which can pass off imperfections as rustic character!

To make this Heart You Will Need:

Any wool blend yarn

Knitting Needles (select a needle size that is a little smaller than what is recommended on the yarn label)

Polyester Filling

knitters Needle for sewing up

Cast on 3 stitches

Knit 1 row

Inc. at each end of next 2 rows

Repeat last 3 rows until you have 39 stitches

Knit 2 rows

Inc. at each end of next row

Repeat last 3 rows until you have 47 stitches

Knit 4 rows

Divide for top of heart

Next row knit 22 stitches then K2tog then turn;

*Working on these 23 stitches only knit 2 rows

**K2tog at each end of the next row

**Repeat last 3 rows until you have 15 stitches remaining

****K3tog at each end of next 2 rows

*****Cast off remaining stitches

Re-join yarn to remaining stitches on the other side of the heart

Knit 1 row

Repeat from *-*****

To make up

Use the sewers needle to knit the two hearts together - leave a small opening

Turn inside out and stuff filling to the firmness you desire

Sew the opening close

Love

KEY:

Inc. Knit into the front and back of next stitch

K2tog - Knit 2 stitches together

K3tog - Knit 2 stitches together

Rainy Day Delight

I love rainy days and this morning I couldn't wait to get out of bed, put my on Uggs and get into the kitchen....

The best brekkie to snuggle up to on such days is the ultimate pancake stack and I believe I can safely declare I have discovered that recipe this morning. My sleepy dear friend can profess after the use of the mix master at a very ungodly hour, a flour covered bench top and a pancake batter covered hot plate - the end product was a little ray of sunshine in what would otherwise have been a dreary start....

...rain, rain come again so I can make pancakes another day!

The Ultimate Strawberry Pancake Recipe

You will need:-

1 cup (250ml) soy milk

2 eggs, separated

3 tsp grated lemon rind

1 cup (150g) self raising flour

1 tsp caster sugar

pinch salt

20g unsalted butter

500g strawberries, hulled and halved

3 tbs honey

1 tbs balsamic vinegar

icing sugar, to dust

Whisk together soy milk, egg yolks, lemon rind, flour, caster sugar & salt. In a dry bowl whisk the egg whites and gently fold through pancake batter. Cook large spoonfuls of the batter in a small fry pan over a medium heat. Store the cooked pancakes on a plate in a low heat oven to keep warm.

Toss strawberries, honey and balsamic vinegar together and serve with the pancakes.

Dust with a little icing sugar if desired. ENjoy!!

Parcels of Peace

I walked past a shop window yesterday and saw a mobile of paper cranes made from all different styles of paper and I instantly had the need to make some. I haven't done this since I was a child and I regretfully admit I sacrificed a small tree in the process (albeit I will redeem myself next week by adding another tree to my garden in pots). I love these cranes and understand now why they represent peace - once you get over the paper cuts and frustration they are so therapeutic and peaceful to make. I have found an old vase as a home for my creations and I am just smitten with them.

You'll Need:

120gsm acid free paper (recommend different paper patterns - i am itching to yet find some!)

Instructions - http://www.origami-fun.com/origami-crane.html

patience....

Herbs for Life

Having accomplished the growth of my herbs without any green thumb causalities along the way, I came to the last of my chillies and coriander today and thought no better last supper for these guys than to cook them in my first curry on such a dreary Sunday. My reservations on curries the past have been the idea of taking something from a jar that is so mass produced that you have no real idea what you are consuming - so to put it lightly I've never been a fan.

Before I go off sounding likely a born and breed organic evangelist, I must confess my adoption of fresh produce cooking has only been a recent revelation of mine since discovering how simple it is to do, not to mention the many benefits rewarded. The less I've consumed from a package or box, the more flavor, sustenance and health benefits I've experienced for very little extra effort. This recipe by Jamie Oliver which can be found on his fabulous iphone App is anything but mass produced and has completely changed my perception of a curry being an oily concoction of gosh knows what and appreciating it for the lovely fresh flavors of authentic indian cuisine. I loved cooking this dish just as much as I enjoyed sharing it with a special someone tonight so I urge others to try it. WARNING: After preparing and eating this you will never be able to eat something out of a jar again.....neither will those who you share it with Xxx

Lamb Rogan Josh with Lemon Rice
600g lamb fillet
1 lemon
300g basmati rice
5cm ginger (fresh)
5 garlic cloves
3 medium red onions
2 fresh red chillies (hero of the dish!)
70g butter
8tsp natural yogurt (i use greek)
1 tsp smoked paprika
1 tsp rogan josh curry paste
2 tsp garam masala
1 tsp paprika
1 x 400g tin of peeled tomatoes
1 tsp black pepper
8 sprigs of fresh coriander (Jamie's recipe uses mint although I find the coriander works real well)

PS: This looks off putting at first because there are lot of ingredients. But if you consider most of them are dry spices, if you don't have already, once bought they can be easily stored and accessed in your pantry for many more times to come.

1. Place a a saucepan full of water on to boil.
2. Once the water is boiling add the rice, lemon zest and squeeze the juice of half the lemon into the water. Cook the rice according to the packet instructions.
3. Peel the ginger, garlic and onions. Halve and de-seed the peppers and chillies.
4. Add the ginger and garlic to a food processor and whiz to a puree. Take out 2 Tsp of the mixture and hold to one side.
5. Quarter 2 of the onions and add these to the food processor with one of the peppers and one of the chillies. Whiz again until you have a puree.
6. When the rice is cooked, drain and return to the saucepan with a lid to cover with the lemon half and a small knob of butter.
7. Take the lamb and slice into strips and place into a mixing bowl.
8. Add 2 tsp of garlic and ginger puree to the mixing bowl with turmeric, 4 tsp of yogurt, smoked paprika, black pepper and stir together.
9. Put a frying pan on a medium heat and slice the remaining onion, pepper and chili.
10. Once the pan is hot and the puree from the processor, the sliced onion, pepper and chili, the curry paste, garam masala and paprika.
11. Turn up the hear and stir together for a few minutes.
12. In a separate pan, place the marinated lamb on a hot pan to brown on both sides for a few minutes.
13. Once the puree mixture has browned up and the tin of tomatoes and simmer gently on a moderate heat - adding a splash of water if it starts to look dry.
14. When the lamb is cooked in the other pan - combine with the puree/tomato mixture and prepare to serve over the lemon rice.
15. Enjoy topped with a small spoon of natural yogurt an coriander....