A cookbook of sorts

Mon, 02 Jul 2007 16:51:30 GMT

Bacon chocolate bars????

Life is odd out there. :)

Kicking the journal back to life

Mon, 02 Jul 2007 16:26:26 GMT

As and when I actually try these new ingredients I'll post more info about them... Also next week I will post an update on the food related goals I set myself as part of My list of Mission 101 goals. It's been an interesting month!

Foodie purchases in Brighton

Mon, 02 Jul 2007 16:16:33 GMT

Over in Brighton for bookcrossing and got a chance to wander around the shops on Sunday afternoon...

- Pineapple conserve made with pineapple rum (I'm obsessed with things to put on toast) (bought from the indoor market)

- Quince jelly (bought from Sussex in the City, don't think I've ever seen anywhere selling it before and I've never tried it.)

- Smokey chipotle chilli mix (bought from Sussex in the City but made by www.chillipepperpete.com who I really recommend if you're buying plants or a chilli fiend in search of new sauces and dry mixes.)

- Whoopee bars from Montezuma's, organic white chocolate and raspberries. Bought as a gift, won't try them as they're white chocolate which is just not chocolate and totally wrong

- Spice It Up bars from Montezuma's, organic dark chocolate and dragon ginger. Mmmmmm. Ginger.

- Crystallised lemon slices dipped in dark chocolate, also from Montezuma's.

Foodie purchases in Belgium

Mon, 02 Jul 2007 16:07:17 GMT

- Rhubarb conserve
- A little heart shaped frying pan
- Pims L'original Mousse Chocolat (jaffa cake type biscuits with chocolate mousse in them instead of orange jelly - these are delcious)
- Grany Moelleux Zacht Ammande-Abricot (flapjacks with almonds and apricots, very dense and cakelike)
- Pesto stuffed peppers in oil
- Spinach pasta

Pan Asian Food In Barcelona

Mon, 02 Jul 2007 16:01:09 GMT

Found this cute place when I was over there in June, it was called Matsuri. It was on a dark and grimy street but since lots of Barcelona is dark and grimy that's not an issue, right?

What was totally wonderful about the place was the fact there was me and a couple of guys at the other end of the bar, that was the entire clientele on a Monday evening. Don't understand why since the food was fantastic but since it meant they kept sending out little tidbits for me to try I wasn't about to complain.

Ended up with:

+ Torimaki to start. It's basically sushi roll made with breaded chicken instead of rice and then sliced up. So you get round slices of breaded chicken surrounding veggie pieces and a dish of spicy dipping sauce. I'd not had torimaki before but will definitely hunt this up again. Real comfort food.

+ Pad Thai Kung, pad thai is one of my favourite foods and I wanted it badly after watching one of the guys devour a plateful of noodles, crunchy beansprouts and plenty of broken up peanuts.

+ Tarta, the most rich chocolate cake I have ever come across, chocolate mousse and coconut ice cream. Proof that rule 1 of life is very true - Always Have Dessert.

+ Sakepirinha - (Capirinha made with sake instead of the cachaca) so it's sake, lime juice and brown sugar mixed and served over large rocks of ice - lethal but lovely. Beautiful colour, amazing taste but very, very strong, this is now of my favourite drinks and if I'm celebrating something and feeling rich I am going to get a barman to make me one of these.

A great meal of trying new things and classics. I rolled out the door nearly three hours after I went in. Those Sake thingys are really worth trying.

Sun, 03 Jun 2007 11:21:08 GMT

Amongst all the communities I joined for bentoing I also joined sendmeataste which is a new community set up for users to swap parcels of regional specialities and personal favourites with other LJers from around the world. LJ parcels of recommended food = way superfreak cool. :)

Bentos

Sat, 02 Jun 2007 16:05:09 GMT

So I have been reading a lot about bentos and then I saw this:

http://community.livejournal.com/bentochallenge/14033.html

- Bento Bowser!

I bought a fancy lacquered bento box last month from The Japanese Shop in York:

I have used it in the evening and it really is for a full evening meal - it is too big and fancy for lunch. So I'm going to buy a lunch sized bento box on payday and start making bento, nothing as pretty as Bowser maybe but he has certainly inspired me... :)

Three cookbook reviews to waken the journal

Fri, 11 May 2007 12:28:42 GMT

Japanese Cooking
Library book. Split into two parts, the first dealing with ingredients and traditions and the second half offering recipes and ideas of combinations this is a well written and informative book that I wish I could buy a copy of. Unfortunately I borrowed this copy from the library and can’t find a copy of this book on Amazon. Will have to make do with photocopying most of it at work. ;)

Loved the pictures of various vegetables which also included a description of the aroma and flavour and more essentially, what they’re normally matched with as well as how to prepare and cook them. The recipes are gorgeous and I am definitely going to have a go at making my own sushi…watch this space!

I have two fantastic Chinese supermarkets available to me and both have a Japanese section but I would still recommend www.japancentre.co.uk if you’re looking for ingredients or kit – they’re based in London, explain what products are and clearly break down the online store’s sections as well as offering good prices. Oh and they ship swiftly.

Seasonal Food: How to Enjoy Food at Its Best (Kitchen Essentials) by Susannah Blake
Library book. A beautiful book that is all about the quality of ingredients and the basics of getting the most out of good produce. The pictures showcase the ingredients rather than the dishes which actually whets the appetite more somehow. The preparation information for things like artichokes is clearly written and makes sense without patronising. I highly, highly recommend this book for the recipes, advice and the nice touch of a margin at the bottom of each page for notes. So good that I am buying a copy for myself and a couple as Yule gifts. :)

The Dedadalus Book of Absinthe
Being an enthusiastic fan of absinthe is an expensive hobby but it does at least provide me with edgy, Victorian artwork, sharp and witty quotes and a set of spoons that serve no other purpose than to melt sugar cubes into absinthe with. The book looks at how absinthe developed its reputation, the inspiration it provided to writers and artists alike and the way the law has struggled to cope with it. This book ends with a review of various absinthes ranging from the most commonly available Czech stuff to the decent Spanish and French stuff. The reviews are bang on the money for the ones I have tried in the past and promotes my favourite Mari Mayans so if you’re going to take the plunge and buy some to try then this is not a bad place to pick a tip. It’ll be interesting to see how a US absinthe (the first to be legally sold there for a long, long time) does when it launches next month.

When I get paid...

Sat, 06 Jan 2007 11:27:40 GMT

...I so need to get a huge stock pot. Mine's on the way out and I want to make huge vats of soup to stave off the awful weather February always brings. Thinking along the lines of minestrone, french onion, potato and leek... mmm.

New Year = New Enthusiasm :)

Sat, 30 Dec 2006 11:42:17 GMT

I know I am an evil LJer who never posts to this journal but I promise I will be a regular poster in 2007. :)

I have moved and have a new kitchen to get to grips with, we have limited space and no freezer so clever planning and use of tinned things will be essential. Getting away with not cooking anything at the moment as I've not really been there (visiting other people's house, eating while out mooching etc) but will need to stock up next weekend.

New taste experiences this festive season: Sage Derby and Chocolate Wine.

Sage Derby is either made with leaves of sage in regular cheese or a strange green effort made by blending spinach juice, sage and cheese to make ick. The chunk I bought was the leaves type and was good, very strong and tasted of garlic as well as the sage. I bought it to contribute to a Boxing Day cheeseboard at my mate's and it definitely got a lot of attention, most people wanting more. I'm going to buy more to cook with as it was good with crackers but I can imagine it making a blinding cauliflower cheese.

Chocolate Wine is basically red wine which has had essence of chocolate blended into it. I found it too odd, my mind was saying "It smells like x, y, z and then it tastes like a, b, c". Very disorientating. I like things to at least taste something like what they smell like, lol. Still I am sure people who like Baileys and other cream liquer type stuff love this.

Curry paste mixes from The Really Useful Thai Cookbook

Thu, 21 Sep 2006 13:22:06 GMT

Really Useful Thai Cookbook

Red curry paste (makes 6 fl oz / 180ml)

10 red chillies
1 larg chopped onion
4 peeled garlic cloves
2cm / 3/4" cube fresh peeled root ginger
2 stalks lemongrass sliced or the peel of 1/2 lemon
6 coriander roots
1 tblsp ground coriander
2 tsp ground cumin
2 tsp shrimp paste
pepper/salt

Blend, store in fridge for 1 month or freeze for 3 months.

--

'Muslim' curry paste (makes 8 fl oz / 250ml)

6 red chillies
6 peeled cloves garlic
2 quartered onions
2cm / 3/4" cube fresh peeled root ginger
2 stalks lemongrass sliced or the peel of 1/2 lemo
1 tblsp ground coriander
1 tblsp ground cumin
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp ground black pepper
1 tsp shrimp paste

Blend chillies, onions, garlic, ginger andlemongrass. Put everything else in a pan and stir for 2-3 mins. Cool slightly. Add to blender and process till smooth. Blend, store in fridge for 1 month or freeze for 3 months.

Thu, 21 Sep 2006 13:21:18 GMT

Make your own spice mixes -

All you need is some spices and a measuring spoon!

If you like to cook, you've probably purchased a ready-made seasoning packet or spice blend at one time or another. While they are a convenient way to add some flavor to your recipes, they can be expensive. Did you know that you can purchase bulk spices and make your own seasoning blends right at home for the fraction of the price?

Bulk spices can be found at warehouse grocery stores or retailers such as Sam's Club. Stored in an airtight container, most seasoning blends will keep for up to six months. And, in a decorative bottle or jar they can make a fun gift for any gourmet!

Taco Seasoning

2 tablespoons flour

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon cumin

1 teaspoon dried minced onion

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon sugar

1/8 teaspoon ground oregano

Combine seasoning mixture with 1 lb. Drained ground beef and ¾ C. water. Bring to a boil, then reduce heat and simmer for 15 minutes.

Salad Seasoning

2 tablespoons Romano cheese

1 1/2 teaspoons sesame seeds

1 teaspoon paprika

3/4 teaspoon salt

1/2 teaspoon poppy seeds

1/2 teaspoon celery seeds

1/4 teaspoon garlic powder

1/4 teaspoon coarse ground black pepper

Dash cayenne pepper

Tastes great mixed with Italian Salad dressing and pasta.

Homemade Cajun Seasoning

1 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground red pepper

1 teaspoon paprika

1 teaspoon black pepper

Adds flavor to chicken, pork, and pasta.

Spaghetti Seasoning

1 1/2 teaspoon dried minced onion

1 1/2 teaspoon dried parsley leaves, crushed

1 1/2 teaspoon cornstarch

1 teaspoon dried green pepper flakes

3/4 teaspoon salt

1/8 teaspoon dried minced garlic

1/2 teaspoon ground basil

1/2 teaspoon granulated sugar

1/4 teaspoon ground oregano

Combine ingredients and store in an airtight container.

Salt-Free Seasoning

1/4 cup crushed dried minced onion flakes

4 teaspoons crushed dried vegetable flakes

1 tablespoon garlic powder

1 tablespoon dried orange peel

2 teaspoons coarse ground black pepper

1 teaspoon dried parsley

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried oregano

1/2 teaspoon dried savory

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon dried mustard

1/4 teaspoon celery seed

1/4 teaspoon unsweetened lemonade drink mix (such as Kool-Aid)

Great for those on a low-sodium diet!

Poultry Seasoning

1 teaspoon dried rosemary

1 teaspoon rubbed sage

1 teaspoon dried thyme

Add savory, marjoram, dill, allspice and ginger according to your own personal taste. The recipe above makes about 1 tablespoon, enough for 1 chicken dish.

Curry Powder

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 bay leaf

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon cinnamon

Pinch nutmeg

Black pepper to taste

Grind the coriander and fennel seeds with the bay leaf. Combine with additional ingredients. Makes about 2 tablespoons.

Basic Rub Spice Mix

4 tablespoons paprika

1 1/2 tablespoons cayenne

2 tablespoons freshly ground black pepper

3 tablespoons garlic powder

3 tablespoons onion powder

3 tablespoons salt

1 1/2 tablespoons oregano

1 1/2 tablespoons thyme

Rub this blend on meats before grilling.

Creole Spice Blend

1 cup paprika

1 cup dried basil

1 cup dried thyme

1/2 cup cayenne

1/2 cup file gumbo

1/4 cup chili powder

Emeril's Essence

5 tablespoons sweet paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons freshly ground black pepper

2 tablespoons onion powder

2 tablespoons cayenne

2 tablespoons dried oregano

2 tablespoons dried thyme

A basic spice mixture used in dozens of Emeril Lagasse's recipes. Mix it up and keep some on hand to "kick" any dish "up a notch!"

Thu, 21 Sep 2006 13:20:22 GMT

Found this article which gives recipes and suggestions for

Day #1
Roasted Chicken

Serves 4

1 whole chicken - approximately three pounds

Wash chicken inside & out (removing anything inside). Sprinkle seasoning of your choice on the chicken (Lawry's, Mrs. Dash, salt, or pepper). Next put three balls of aluminum foil in the bottom of the slow cooker (this creates a rack so the chicken doesn’t soak in its own juices). Place the chicken in, breast side down, and cook on low for six to eight hours.

Side Dish Fare: Pair your roasted chicken with a side of rice, baked potatoes, or a mashed potato.

Amy’s Tips: Shred any chicken that is leftover and place it in a freezer bag. Keep adding leftover meat to this bag until you have enough for a soup or casserole. This tip can also be applied to any leftover side vegetable that you have. You can pat yourself on the back for saving that spoonful of veggies each night when you have a healthy homemade soup to eat.

Day #2
Sloppy Joes

Serves 8

2 pounds ground beef (or turkey)
½ cup chopped green bell pepper
1 teaspoon garlic powder
2 teaspoons prepared yellow mustard
½ cups ketchup
6 teaspoons brown sugar
1 teaspoon ground black pepper

In a medium skillet over medium heat, brown the ground beef and green pepper; drain off fat. Stir in the garlic powder, mustard, ketchup, & brown sugar; mix thoroughly. Pour into crock pot and simmer for (at least) two hours. Season with salt & pepper.

Side Dish Fare: Pair this dish with pretzels and baby carrots.

Day #3
Italian Veggie & Pasta Soup

Serves 8

2 lbs ground turkey
3 carrots - chopped very small
4 stalks celery
2 cans diced tomatoes - do not drain
2 cans red kidney beans - drained
3 cans beef broth
1 jar spaghetti sauce
8 ounces noodles - elbow macaroni works great

Brown the ground turkey in a skillet. Drain fat from turkey and place in the slow cooker. Add to the slow cooker all of the ingredients except for the pasta. Cook soup on low for seven to eight hours or on high for four to five hours. During the last thirty minutes (if on high) or one hour (on low) add the pasta.

Side Dish Fare: Serve with a loaf of crusty bread and a salad with all of your family’s favorite veggies.

Day #4
Slow Cooked Pork Chops

Serves 4

4 pork chops - approximately 3 pounds
1 package onion soup mix
1 cup chicken broth

Place pork chops in the slow cooker. In a separate bowl, combine soup mix & chicken broth, stir. Pour over chops. Cook on low heat for six to eight hours.

Side Dish Fare: Throw a little broccoli into rice.

Day #5
Slow Cooker Beef Stew

Serves 8

2 pounds beef stew meat - cubed
2.5 cups carrots
2.5 cups potatoes
1 cup celery
1 can diced tomatoes - with the juice poured in
1 can beef broth
1 cup water
1 tsp ground mustard
3 sprigs rosemary

Put beef in a zipper bag with a 1/4 cup of flour and toss to coat. Brown the meat in a skillet and place on the bottom of the crock pot. Coarsely chop vegetables and place on top of the meat. Pour in the can of diced tomatoes with juice, can of beef broth, water, and ground mustard. Place sprigs of rosemary on top and cook on high for four hours or on low for six to eight hours.

Side Dish Fare: Serve with a tube of biscuits (for dipping) and a salad.

Amy’s Tips: I like my stew to have more broth in it, but if you prefer a less soupier version, you can omit the can of beef broth and rely on the tomato juices & the juices from the meat to provide the broth for the dish.

Day #6
Sticky Chicken

Serves 4

1 tbsp salt 2 tsp paprika
2 tsp dried oregano leaves
2 tsp dried thyme leaves
1 tsp pepper
1 tsp garlic salt
3 lb roasting chicken
1 cup chopped onion

In a small bowl, combine all ingredients except chicken and onion. Rub herb mixture inside and outside of chicken. Place in food storage bag; seal bag. Refrigerate overnight. Remove chicken from bag; stuff with onion. Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*. Let stand 15 minutes before carving.

Side Dish Fare: Serve with a baked potato and corn.

Amy’s Tips: Use any leftover chicken to throw on a salad for the next day’s lunch.

Day #7
Italian Sausage Spaghetti Sauce

Serves 8

1 package Italian Turkey Sausage - mild
2 cans crushed tomatoes
1 can petite diced tomatoes
1 can tomato paste
½ cup beef broth

Brown the turkey sausage in a large skillet. Place cooked sausage in the bottom of the slow cooker. Pour over the sausage all of the other ingredients, including any of your own Italian seasonings. Cook sauce on low for six hours or on high for three to four hours. Serve over your favorite pasta.

Side Dish Fare:

Rosemary & Cheese Breadsticks

1 cup grated Parmesan, Asiago, Romano cheese – made by Kraft in the dairy aisle
1 teaspoon chopped fresh rosemary leaves
1 refrigerated breadsticks - (11-ounce)-container refrigerated breadstick dough
1 tablespoon olive oi
Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Pour cheese and chopped fresh rosemary on a paper plate to roll the dough in. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket or tall glass and serve.

Amy’s Tips: This sauce rivals anything you will ever get at any Italian restaurant. Your house will smell like heaven all day long. This is a great meal to entertain with and your guests will be drooling when they walk through your door. Leftovers (if you have any left) can be served over another variety of pasta or frozen for a meal later in the month.

Day #8
Sloppy Giuseppes

Serves 8

5 pound roast
3 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Italian salad dressing mix
¼ cup red wine vinegar
1 tablespoon Worcestershire sauce

Trim excess fat from roast. Place roast in the slow cooker. Mix water with all seasonings and pour over roast. Mix vinegar and Worcestershire and pour over all. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in the slow cooker and cook on high until heated through, 15 minutes to 1/2 hour.

Side Dish Fare: Serve with chips and apple slices.

Amy’s Tips: Buy the cheapest cut of meat possible for this dish. The meat will cook a long time and the slow cooker will tenderize even the toughest of meats. Use a slotted spoon to serve meat on large buns or rolls to keep the juice from making buns soggy. Serve the juice in a small ramekin, on the side, for dipping your sandwich. If you like a tangier beef, load up your slow cooker with more red wine vinegar & Worcestershire sauce (to taste).

Day #9
Slow Cooker Taco Meat

Serves 6

1 taco seasoning packet (brand of your choice)
1 cup chicken broth
1 pound chicken breasts - boneless & skinless

Dissolve taco seasoning into chicken broth. Place chicken breasts in slow cooker and pour broth over them. With two forks, shred the chicken meat into bite-size pieces.

Day #10
Slow Cooker Chicken Italiano

Serves 4

4 chicken breast halves
2 cups marinara sauce
1/3 cup chopped tomatoes
1/2 cup Italian Dressing

Place all ingredients in crock pot. Cover and cook on low for eight hours.

Side Dish Fare: Serve the chicken over a bed of angel hair pasta with a side of broccoli.

Broccoli : Bring a pot of salted water to a boil. Trim and wash broccoli. When water has been brought to a boil, then add broccoli to the pot. Cook for three minutes. Drain broccoli. Place broccoli back in the hot pot and put the lid on. By the time the angel hair pasta is cooked, you will have the perfect side of broccoli.

Day #11
Slow Cooker Chicken-Lickin' Good Pork Chops

Serves 8

8 lean pork chops - 1 inch thick
1/2 cups flour
1 tablespoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil
1 can cream of chicken soup - diluted w/ 1/3 c. water (10 oz can)

Mix dry ingredients. Dredge pork chops in mixture. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook 6-8 hours

Side Dish Fare: Serve with mashed potatoes & baby peas.

Day #12
Slow Cooker Sour Cream Salsa Chicken

Serves 4

4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

Side Dish Fare: Serve over a bed of white rice and with glasses of cool lemonade.

Amy’s Tips: This chicken can also be shredded and mixed with the rice for tacos. Another alternative to this meal would be to shred the meat and serve it over egg noodles.

Day #13
Cheater's Clam Chowder

Day #14
Paris Chicken

Serves 4

3 lb whole chicken cut up - or 3 whole chicken breasts, halved
1/4 cup white wine- can substitute with chicken broth
10 -3/4 ounce can condensed cream of mushroom soup
4 ounces sliced mushrooms
1 cup sour cream
1/4 cup flour

Place chicken in slow cooker. Season with salt & pepper. Mix wine & soup; pour over chicken. Add mushrooms. Cover and cook on low seven to nine hours or on high for three to four hours. Remove cooked chicken pieces to warm serving platter. Stir together sour cream & flour, stir mixture into mushroom gravy in slow cooker. Heat for thirty minutes on low.

Side Dish Fare: Serve sauce over chicken with rice, noodles, or mashed potatoes.

Day #15
Italian Beef Au Jus in Slow Cooker

Day #16
Slow Cooker Lemon Chicken

Serves 4

3 pound broiler-fryer chicken - whole or pieces
1 tsp dried oregano
½ teaspoon dried rosemary
garlic cloves - minced
2 tablespoons butter
¼ cup sherry wine or chicken broth
¼ cup lemon juice

Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crockpot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on low for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.

Side Dish Fare: Serve with a side of rice & a loaf of crusty bread.

Lemon Rice Pilaf

Serves 4

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
3 sprigs of fresh thyme (approximately one tablespoon)
2 cups chicken broth or stock
1 cup water
Fresh parsley
1 lemon, zested

Heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender. Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish. Serve next to the lemon chicken.

Amy’s Tips: Cooking times may vary and I find that poultry has a tendency to overcook in my slow cooker. The newer models of slow cookers seem to heat much more quickly. It is a lot of trial and error, in the beginning, getting acquainted with your slow cooker. If the chicken seems overdone, reduce the cooking time the next time you make the dish. Older models may require a longer amount of cooking.

Day #17
Scalloped Potatoes with Ham

Serves 6

3 lbs potatoes - peeled, thinly sliced
2 cups shredded cheddar cheese
2 cups chopped cooked ham
2 cans cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder

Place potatoes in slow cooker. Mix cheese with ham. Mix with potatoes. Mix together soup and water. Add garlic powder and spices to taste. Pour over potato mixture. Cover, cook on high 4 hours.

Side Dish Fare: Serve with a tube of prepared biscuits and a tossed salad.

Amy’s Tips: This dish can also be cooked in the oven at 350 degrees for 1 ½ hours. Potatoes can take a long time to cook in a slow cooker, if they are not cut small enough, so be sure to cut the potatoes very thin. A good kitchen investment for this dish (and many others) is a mandolin vegetable slicer. This tool can help you achieve the perfect thinness to your potatoes and help to keep the size of each of them consistent.

Day #18
Slow Cooked Italian Meatloaf

Serves 8

1 lb ground turkey
1 lb ground beef
2 cups soft breadcrumbs
½ cup Marinara sauce
1 whole egg
2 tablespoons onion – chopped
1 1/4 teaspoon salt
1 Teaspoon Garlic Salt
1/2 teaspoon dried Italian seasoning. crushed
1/4 teaspoon pepper
2 Tablespoons Marinara Sauce
1/4 tsp garlic powder

Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. In a large bowl, mix ground beef, ground turkey, bread crumbs, 1/2 cup marinara sauce, egg, onion, salt, garlic salt, Italian herbs, garlic powder and pepper until well blended. Shape into a loaf. Place in slow cooker on top of foil. Spread 2 tablespoons marinara sauce over top. Cover tightly and cook on LOW for 5 to 6 Hours or on HIGH for 2 1/2 to 3 hours. Use ends of foil to lift out meat loaf and transfer to a serving platter.

Side Dish Fare: Serve with a side of mashed potatoes and corn.

Amy’s Tips: Feel free to pour more sauce on top of the meatloaf, if you prefer a saucier meatloaf. You can make this dish into a great lunch by putting the meatloaf between bread with a slice of provolone cheese and eating it as a sandwich.

Day #19
Swiss Chicken Casserole

Serves 4

1 package stuffing mix
4 chicken breasts (boneless & skinless)
4 slices of Swiss cheese
1 can of reduced fat cream of mushroom soup

Take 1 package of stuffing mix and mix both dry packets together. Do not add water yet. Place in a slow cooker (coated with cooking spray). Place the 4-6 boneless, skinless chicken breasts on top of the stuffing. Place the Swiss cheese on top of the chicken and then spread the reduced fat cream of mushroom soup on top of the chicken and cheese. Spread evenly. Drizzle 1/4-1/2 cup of warm water around the edges. Cook on low in slow cooker all day.

Side Dish Fare: Serve with baby sweet peas and a bowl of fresh fruit.

Amy’s Tips: This dish can also be prepared in the oven at 350 degrees for one hour.

Day #20
Chicken Lasagna Florentine

Serves 8

2 cans cream of chicken soup - (10-3/4-oz) reduced-fat, reduced-sodium, undiluted
1 package frozen chopped spinach, thawed, and squeezed dry (10 ounces)
9 oz chicken - diced cooked chicken (two small or one large boneless skinless chicken breast)
8 oz sour cream - low-fat
1 cup milk
2 oz grated parmesan - (1/2 cup)
1/3 cup onion - chopped
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
9 uncooked lasagna noodles
1 cup mozzarella cheese - (4 oz) shredded part-skim
Combine first 10 ingredients in large bowl.

Spread about 1/4 cup sauce in bottom of a 5-quart slow cooker coated with cooking spray. Add 3 uncooked lasagna noodles, breaking noodles in half as necessary to fit slow cooker. Spread one-third of chicken mixture over noodles, sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.

Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 5 hours or until pasta is done.

Side Dish Fare: Serve with a tossed salad & a loaf of French bread.

Amy’s Tips: A quick way to drain the spinach is to place the spinach in an old kitchen towel. Hold the spinach over the sink and squeeze the spinach (inside the towel) to drain it completely of any excess moisture.

Day #21
Tortellini & Turkey Divine

Serves 8

1 1/2 pounds ground turkey sausage – sweet
2 clove garlic– minced
2 small onions– chopped
2 cans whole peeled tomatoes- 16 ounce cans
1 1/4 cups dry red wine
5 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 zucchini- sliced
1 green bell pepper- chopped
3 tablespoons chopped fresh parsley
1 package cheese-filled tortellini

In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. Cover, and cook on Low for 4 to 6 hours. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Side Dish Fare: Pair this with Rosemary & Cheese Breadsticks or a loaf of crusty bread (for dipping).

Rosemary & Cheese Breadsticks

Ingredients

1 cup grated Parmesan, Asiago, Romano cheese – made by Kraft in the dairy aisle
1 teaspoon chopped fresh rosemary leaves
1 refrigerated breadsticks - (11-ounce)-container refrigerated breadstick dough
1 tablespoon olive oil

Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Pour cheese and chopped fresh rosemary on a paper plate to roll the dough in. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket or tall glass and serve.

Day #22
To Die For Pot Roast

Day #23
Slow Cooker BBQ Chicken

Serves 6

4 chicken breasts - can be frozen
2 cups ketchup
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon vinegar
½ teaspoon garlic powder

Mix together all ingredients (except chicken) in slow cooker. Add the chicken, coating each piece in sauce. Cook on high for four hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on toasted buns.

Side Dish Fare: Serve with pretzels & a pitcher of lemonade.

Amy’s Tips: The leftovers can be frozen and re-heated for sandwiches or can be used for BBQ pizzas. Purchase a prepared crust to save yourself some time. Cover the crust with the leftover BBQ chicken and then top with mozzarella cheese.

Day #24
Taco Soup

Serves 8

Ingredients

1 pound ground turkey
1 can chili beans with liquid
1 can kidney beans with liquid
1 can whole kernel corn with liquid
2 cans diced tomatoes
1 can tomato sauce
2 cups water
1 package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain & set aside. Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, & taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for eight hours.

Side Dish Fare: Serve with tortilla chips & Mexican Cornbread.

Mexican Cornbread

Serves 6

Ingredients

1/2 cup butter - melted
1/2 cup white sugar
4 eggs
15 ounce cream-style corn, canned - (15 ounce)
4 ounces chopped green Chile peppers (canned & drained)
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilis, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Amy’s Tips: You can top your soup with a dollop of sour cream and a sprinkle of cheese. You can also break your chips into it, just like you would with crackers, for a little extra crunch. Leftover soup can be frozen for another meal and served again with a fresh batch of cornbread.

Day #25
Sour Cream Pork Chops

Serves 6

6 pork chops
1 can chicken broth
2 tablespoons flour
8 oz sour cream
1/2 cup flour
1/2 tsp garlic powder

Season pork chops with garlic powder and then dredge in ½ cup of flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker and pour chicken stock over the chops. Cover and cook on low for seven to eight hours. Preheat oven to 200 degrees. After the chops have cooked, transfer the chops to the oven to keep warm. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to high for fifteen to thirty minutes or until sauce is slightly thickened. Serve sauce over pork chops.

Side Dish Fare: Serve the chops over buttered egg noodles with a side of corn.

Amy’s Tips: Don’t use dairy products (i.e. milk, sour cream, or cream) until the last thirty minutes of your cooking. These products can appear curdled if put in too early.

Day #26
Slow Cooker Tuscan Pasta

Serves 8

1 pound boneless skinless chicken breast - cut into 1" pieces
15 ounces red kidney beans, canned - rinsed and drained
15 ounces tomato sauce
29 ounces Italian-style stewed tomatoes
4 1/2 ounces canned mushrooms,
1 medium green bell pepper – chopped
1/2 cup onion- chopped
1/2 cup celery - chopped
4 cloves garlic – minced
1 cup water
1 teaspoon dried Italian seasoning
6 ounces spaghetti - thin, uncooked, broken into halves

Place all ingredients except spaghetti in crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender.

Side Dish Fare: Serve with steamed broccoli & a loaf of crusty bread.

Amy’s Tips: When chopping the celery, chop extra for another soup. You can store this chopped celery in your freezer and pull it when making another dish where you need this ingredient.

Day #27
Lemon Pepper Cornish Hens

Day #28
Homemade Spaghetti Sauce w/Meatballs

Serves 6

Meatballs:
1 pound ground turkey - lean
1 cup bread crumbs
1 tablespoon dried parsley
1/2 cup grated parmesan cheese
1/8 teaspoon garlic powder
1 egg, beaten

4 cloves garlic, minced
3 cans crushed tomatoes
1 can tomato paste
1 cup beef broth
2 teaspoons dried Italian seasoning
2 teaspoon white sugar
3 teaspoons salt

In a large bowl, combine ground meat, bread crumbs, parsley, Parmesan, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. In a large saucepan over medium heat, sauté garlic in olive oil until translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover in slow cooker and heat on low, and simmer 2 hours. Stir in tomato paste, Italian seasoning, and meatballs and simmer 2 hours or more. Serve.

Side Dish Fare: Serve with a tossed salad & steamed broccoli

Amy’s Tips: For time-saving, you can bake the meatballs on a cookie sheet for 15-20 minutes at 400 degrees and then add them to the sauce in the slow cooker.

Day #30
Pot Roast Italiano

Serves 6

Ingredients

3 pounds beef chuck roast
1 can diced tomatoes - drained
1 can tomato sauce - 12 oz
2 tablespoons red wine vinegar
2 medium onions- sliced
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon basil
6 oz. can tomato paste
Grated parmesan cheese
Salt and pepper

Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.

Side Dish Fare: Serve the meat (with gravy) over angel hair pasta & with crusty bread.

Amy’s Tips: Shred the meat that is leftover and use it to make Italian Beef sandwiches for your lunches. Serve the meat on hoagie rolls.

Yay for new shiny cookbooks

Mon, 24 Jul 2006 12:13:00 GMT

Eek, out of all my journals this is the one I feel guilty about letting it slide. Go figure.

Anyway, I bought The River Cottage Family Cookbook yesterday* it is excellent. It explains the reasons why you should include ingredients and what they do scientifically (for instance what flours do what and why we use yeast). the recipes look delicious too.

I'm going to try something from this later this week, though I will force myself not to use it as an excuse to make yet more macaroni cheese just because it has a recipe for that in here. :)

* It should sell for £20 but M&S are selling it for £5 so I couldn't resist.

Thu, 08 Jun 2006 11:20:01 GMT

Just a note, the veggie strata recipe I posted a couple of weeks ago has been a staple in our flat since then. However, don't leave the cream out - it doesn't set properly.

Good veggie newsletter with recipes

Mon, 22 May 2006 12:02:25 GMT

Check this website: http://vegkitchen.com/ - you can also sign up to their free newsletter which includes book reviews and recipes. Well worth a look.

Oh yes and this is worth a look too: http://veganlunchbox.blogspot.com/. A mom packs interesting vegan lunches for her child and gives recipes/references to books etc. Inspiring.

T n T - Vegetable Strata (Savoury Bread Pudding)

Fri, 12 May 2006 13:04:03 GMT

200g / 8oz of bread, cut into cubes or torn into bits (makes little difference but some folks are pernickity)
200 ml whipping cream
1/2 pt of milk
1 tblsp of mustard (English is nice, Dijon is less harsh)
3 eggs
Whatever vegetables or meat you want in the middle of the strata (about 200g or so but you can go hog wild and stuff it full of goodies if you fancy it)
Cheese to grate over the top, 75g+ (depends if you're a cheese fiend)

Take the bread, put it in a bowl. Take a jug, whisk the milk, cream, mustard and eggs together in it. Pour the mix over the bread. Leave for 30 minutes. Switch the oven on, about a Gas 6 or 180C. Take a wooden spoon to the mix and make sure it is well 'smooshed', it won't look desperately attractive now but it will when it's cooked. Put half the bread mix in a casserole dish. Add all your sliced veggies and meat in one glorious layer. I layered mine with slices of: a courgette, a red pepper, a couple of mushrooms, a couple of big, fat tomatoes, a good handful of spinach and some farmhouse ham. Then cover with the rest of the bread mix. It might not cover right to the corners but it'll be fine. Cover with grated cheese. Cook in oven for 30 minutes, until it bubbles and goes slightly brown.

I liked it with ham but actually think this is a brilliant vegetarian dish that meat could be added to rather than a dish that needs it. This is now going to be one of my staples. :)

Lemon Cake from Woman's Hour

Fri, 12 May 2006 13:03:14 GMT

Link to the page where you can listen to ther radio piece.

The history of this cake is unclear, but it crops up consistently in bakery shops and old Irish cookery books and is often associated with weekend shooting, fishing or hunting parties. Its sharp distinctive flavour awakens a jaded palate and it makes an excellent pudding served with cream, but I admit to liking it best, sliced and eaten with a cup of tea at teatime.

You will need:
175g / 6oz butter
Grated zest of one large lemon
175g / 6oz caster sugar
2 extra tablespoons caster sugar
3 large eggs
Juice of one large lemon
175g / 6oz self raising flour
Preheat the oven to 180°C / 350°F / Gas Mark 4.

Serves 6-8

What to do:
Cream the butter and sugar together and add the eggs and flour alternately, a tablespoon at a time, beating in gently.

Finally add the lemon zest (reserving a remainder of the lemon) and pour the cake mixture into a greased and lined 900g / 2lb loaf tin.

Bake in the centre of the oven for approximately 50 to 60 minutes, until golden brown and firm to touch. A skewer inserted into the centre of the cake should come out clean.

Meanwhile strain the juice of the lemon and add it to the 2 tablespoons of caster sugar in a small saucepan.

Boil the mixture together for 2 minutes until the sugar is dissolved.

Remove the cake from the oven and leaving it in the tin, prick the surface lightly with a fine skewer.

Pour the lemon syrup over the cake, leaving it to become cold before turning onto a plate to serve.

Mon, 24 Apr 2006 12:11:49 GMT

I cooked soup last night and tonight is fajitas. Lazy cooking but filling and spicy which is what I want right now for dinner. I have re-discovered my love of M+S's nigiri sushi trays. Ate a couple over the weekend and still crave more. Odd because my cravings are normally for fairly mundane things like crackers or cheese or marmite. This is a specific thing available from one store. Damn.

I plan to try some new food this week so look out for recipes... :)

8/10 - Rose Elliot's Vegetarian Meals in Minutes by Rose Elliot (08/04/06)

Wed, 12 Apr 2006 13:03:00 GMT

Meatless Munchies

Category: Fact/Cookery
144 pages, Paperback
ISBN: 000719319X
Publisher: Collins

Inspired/Suggested by: I am eating less meat, and very much enjoying it.

Synopsis: The perfect cookbook for vegetarians on the go, Rose Elliot's Vegetarian Meals in Minutes shows you how to cook the tastiest vegetarian meals -- fast! Contains over 200 recipes, all clocking in at under half an hour. Rose has combined ingenuity with speed to create mouth-watering, original, vegetarian meals in no time. Here is fast food for any occasion -- from a quick solo snack, to a speedy lunch with a friend, or a last-minute impromptu supper. Starting with the storecupboard, Rose gives valuable tips on what to have in stock to ensure you always have the basis of a quick meal or snack. Then, each of the next six chapters is based around the key main ingredients: / Bread / Eggs, Cheese and Dairy Foods / Pasta / Pulses, Grains and Nuts / Vegetables / Fruit. The delicious "meals in minutes" ideas include quick pizzas, pittas and crostini, filling frittatas and tortillas, spicy lentil burgers, risottos, soups, dozens of pasta dishes, gratins and grills, stir fries and salads and plenty of tempting desserts and puddings that you can whip up in a flash. There are also recipes that might take a little longer (but no longer than half an hour) including Polenta with Grilled Vegetables, Mixed Vegetable Curry and Red Beans with Thyme and Coconut Cream. If you keep Rose Elliot's Vegetarian Meals in Minutes handy in the kitchen, you'll never need to worry again when called upon to rustle up a quick meal.

I am not a vegetarian but am trying to eat better sourced/reared meat and fish. Which means they cost more and vegetables as well tasting damn good are quite a bit cheaper. Hence why you might see a few veggie cookbooks reviewed here in the next couple of weeks (and recipes if you are reading this on my cookbook account). This books is well laid out and the photos are good motivation since most of the recipes don't need complicated ingredients acquiring to try them out. I also like the fact that Elliot is incrediably enthusiastic without being an evangelist or disapproving of meat eaters. 8/10. I'll also copy this review to my cookbook (lj user="wolfgirlcook"> and attach some of the recipes in comments.

A library book so not trackable through bookcrossing.

8/10 - The Food Doctor Everyday Diet by Ian Marber (08/04/06)

Wed, 12 Apr 2006 12:30:30 GMT

Forget the Diet, The Recipes Rule

Category: Fact/Cooking
160 pages, Paperback
ISBN: 140530605X
Publisher: Dorling Kindersley

Inspired/Suggested by: Liked the FD's recipes in a previous book of his I read.

Synopsis: Love food but want to lose weight? The clearest advice yet to help you eat well and lose the pounds for good from bestselling Food Doctor Ian Marber. Packed with over 100 delicious recipes, practical answers to everyday life situations and flexible menu options - from lunch on the run to car journey snacks and family meals - you can be sure this a safe, healthy and sustainable lifestyle choice. 'It is so refreshing to have an easy diet to stick to' Sue Oliver, Food Doctor fan.

I am not on a diet. I do however love Food Doctor recipes as they are normally really enjoyable to make as well as eat, I'm copying this review onto my cooking journal (lj user="wolfgirlcook"> and will tag recipes onto it there. The book looks at fad diets and talks about changing your eating pattern as well as what you eat. This book's real strength is in the fact that it made me interested in eating breakfast, something I have never really done or particularly wanted to. Also nearly all of the ideas in here are really, satisfyingly filling rather than just heavy meals you can cook tons of and feel bloated by. :) 8/10.

Library borrowing so not trackable through bookcrossing.

Yumyumyum

Tue, 04 Apr 2006 17:58:28 GMT

So, last night I went to a gastropub type place in Leeds called Fat Cat Cafe. It has a wonderful logo of a very fat cat indeed with a napkin wrapped round it's neck, knife and fork at the ready and licking its lips. Anyway they have a very confused menu for savoury food which is slightly off putting but delicious desserts.

Permit me a minor dissection of their savoury menu and then I shall tell you in loving detail about the desserts.

They serve risotto. One kind. Sun dried tomato. That's it. You go, you think, I fancy some comforting rice and mushrooms or rice and cheese or rice and veg. But nope, you get one choice, and it sounds nasty. If you order tuna steak, you get a lovely juicy tuna steak cooked to perfection served with... sun dried tomato risotto and garlic bread. That just isn't a good meal, it's odd. Everything they do, they do well but it's all muddled.

So skip dinner, get to dessert. Hot, squidgy chocolate pecan brownie with sharp and spicy gingerbread ice cream. Or pancakes with bananas and shockingly bright and tangy banana ice cream drenched in toffee sauce.
Or.... there are other options but at this point you've lost me. :)

Sunday, Sunday

Sun, 19 Mar 2006 13:52:22 GMT

I have just finished reading the most inspiring book. It's one I didn't expect to be much cop but curious made me withdraw it from the library. It's The Food Doctor's Everyday Diet by Ian Marber. It's not a diet so much as a dietician's attempts to get everybody to eat a mixture of good things so they don't get bored and end up face down in a mess of cake. :) The recipes in the book are good (this is the first diet book I've read so I am a little snobbish about them but the recipes in this one were far above what I expected) so I might try a few but overall it's a really excellent reminder that everything has to be balanced for you to feel at your best. For me this means a prod to eat more fruit, although I eat plenty of veg I eat little fruit and could do with eating more regularly throughout the day instead of a massive evening meal to make up for no breakfast and a missed lunch. Also it made me curious to try new things and bring things back into my diet that I don't eat very often (like hummus).

Anyway, worth reading for the really quite decent recipes and Marber's delightful grasp of the 80/20 rule which means you can occasionally end up face down in a mess of cake. :)

Busy little bee

Sat, 11 Feb 2006 10:55:25 GMT

Ugh, I have been too ill to cook anything creative this week. I've been relying on the old standards to get by since my energy truly deserted me. This weekend I feel better but, as sod's law has it, I have plans for today and tomorrow. I'd say I'll just be creative the rest of the week but I'm going to be too busy to be creative!

I bookcross and this month the meet falls on St Valentine's Day and I promised to provide people with cake. I'm trying to work out if I will have time to make one since I am not going to get home from work on Monday till 19:00, which if I don't get a chance to do any shopping today or tomorrow is cutting things a bit fine since I am probably going to be short on energy after a long day at work. Hmmm. I think I might resort to buying some of the really good cake from the Christian mission type place on Vicar Lane in the town centre. It's a fairtrade shop and sells vegan friendly and gluten free stuff which tastes excellent. If I buy a couple of cakes and some choccies I think that should be about right without going overboard. I want to be hosterly but not pushy pushy madam hosterly. :)

The rest of the week is similarly hectic with a gig on Thursday and plans made for Wednesday and Friday. Looks like my pans are going to get a rest for a change!

Busy busy

Mon, 30 Jan 2006 12:56:09 GMT

I have been a bad LJer and lapsed into not updating. First off, I am trying the filo parcels this week since I have been busy and tired and only vaguely experimenting in the kitchen in the last two weeks. Did make some 'West Country Chicken' (smother chicken with mustard/butter mixture, add sliced cabbage or greens and a sliced (cored) apple. Cover in 250ml or so of dry cider and cook for 40 minutes in a mid-hot oven (Gas Mark 5 or so)) which was good. I want to try those filo parcels this week and I fancy making a lasagne despite the fact that it is fiddly and time consuming. Whether the lasagne gets made though will come down to energy vs. creativity.

It has been a time of celebration though recently - the amor cooked veggie haggis as a Burns Day treat and it was far better than I expected... still wouldn't touch the non-veggie version with yours though. :p

Also yesterday was Chinese New Year so there was a very good meal at Tin Tin involving aromatic roast duck pancakes, kung po and a dessert confection that wasn't in the slightest authentic involving zabaglione and bitter chocolate ice cream... That was exactly what I wanted to celebrate with. :)