Monday, 30 January 2012

Taking stock - dieters life saving soup recipe - giveaway

Just before Christmas I was sent some Essential Cuisine chicken and vegetable stocks to try and then by pure coincidence (in a competition on 'you know where book' no less) I also won pots of the whole range...and some other lovely goodies too (it was a really lovely unexpected present just before Christmas). But since then I've gone a bit stock mad and been trialing all sorts of things to give these powdered stocks a proper road test. And they all, without exception have passed with flying colours. I have been really impressed with them and for now they are definitely my stand by and store cupboard stocks of choice when I don't have fresh stock of my own to use. I'm hooked and I know why...

Friday, 27 January 2012

10 minute Haddock curry - recipe

I love indian food but seldom get to eat it as the chief taster can't eat it at all...we have tried every curry known to man...homemade too, tomato based, coconut based, everything, but to no avail. But tonight a revelation, a homemade curry paste from Bipins, his Methi Masala that when made tasted so authentic it pretty much was unbelievable, nicer than a restaurant and better than any of the homemade ones I had concocted (and I have had some pretty good efforts let me tell you, my 'Jamie' curry is renowned!). AND chief taster can eat it!!!! Yes!!!

This dish was an amazingly original flavour of ginger, garlic, onion, and just the right blend of fresh indian herbs and spices. This fresh paste mix combined with coconut milk and the addition of the freshest haddock really was superb.

It was so easy to make and on this occasion because I used fresh fillet of haddock, it took no time to cook at all, and in the time it takes to boil the basmati rice you have a lip smacking authentic curry. An ideal meal when you are just in from work on a cold night and want something hot and tasty.

Thursday, 26 January 2012

Meatballs with Haggis - recipe

We had some leftover Haggis from Burns night. Leftovers in this household means a whole new meal that we often enjoy as much if not more than the original 'feast'. The Haggis I had bought from my local butcher was turned into a delicious meatball and pasta supper.

Monday, 23 January 2012

English Haggis - one reason I buy food locally

This week its Burns night when its tradition to eat Haggis...yes that's a Haggis in my kitchen above and see below from Wikipedia about Burns night...
A Burns supper is a celebration of the life and poetry of the poet Robert Burns, author of many Scots poems. The suppers are normally held on or near the poet's birthday, 25 January, sometimes also known as Robert Burns Day or Burns Night (Burns Nicht), although they may in principle be held at any time of the year.
Burns suppers are most common in Scotland and Northern Ireland, but occur wherever there are Burns Clubs, Scottish Societies, expatriate Scots, or aficionados of Burns' poetry. There is a particularly strong tradition of them in southern New Zealand's main city Dunedin, of which Burns' nephew Thomas Burns was a founding father.
Burns suppers may be formal or informal. Both typically include haggis (a traditional Scottish dish celebrated by Burns in Address to a Haggis), Scotch whisky and the recitation of Burns' poetry. Formal dinners are hosted by organisations such as Burns clubs, or St Andrews Societies and occasionally end with dancing when ladies are present. Formal suppers follow a standard format.
If you are celebrating Burns night this week enjoy!

Sunday, 22 January 2012

Sunday lunch - in pictures mostly

Not so much a review or a recipe, or a lot of words, but a snapshot of our Sunday lunch, my mother and I ate out this Sunday at a local restaurant. 
We had a really lovely lunch here, it was nicely cooked, reasonable in price, we were well looked after.

"Built in 1755 Ashfield House is an elegant English Country House standing in its own landscaped grounds and overlooking the Douglas Valley". 

Friday, 13 January 2012

Home made fishcakes - recipe

Friday's always makes me think its 'fish for supper day', I think that's down to the upbringing, but its also Frugal Food Friday, and lets be honest with the price of food who doesn't need to watch the cost of meals. So here is a recipe that's very easy to make its quick its cheap, its a way to use up leftovers, and its very delicious indeed. That's what you call ticking all the boxes!

Saturday, 7 January 2012

Spiced Bundt cake - recipe & guest post by @DollyBakes

I am delighted to introduce @DollyBakes who I have followed on Twitter for quite a while now. I have never met 'Dolly' but I know she can cook and likes to bake; she lives a couple of miles away from me, although we have never met face to face; she is a cat owner/lover and equally a lover of all things involving Cath Kitson and fine food/dining. I know this because I have seen a good number of her tweets and also seen photos of various meals from fine dining locations 'Dolly' and her husband have eaten at recently. These guys like the good stuff, and worship at the tables of some fantastic and well renowned chefs.

Anyway, 'Dolly' made a really gorgeous bundt cake over Christmas, she tweeted pictures of it and I asked if she would share the recipe with us all, so here it is, in 'Dollys' words and pictures, not mine. 'Dolly' does not have her own blog I don't know why as I think she'd make a great food blogger...don't you agree? Thank you 'Dolly' for doing a guest post and sharing such a lovely is her guest post...

Friday, 6 January 2012

New year - new bakes - recipe

Happy new year readers!
Its a bit late granted, but we've another 360 days to go at yet, but I sincerely hope 2012 brings you all the best life can offer. I'm starting the new year as I intend to go on with some home baking and here are some recent bakes, to be honest I made these cakes to use up fruits from Christmas that had not been eaten. Funny how at Christmas you'll eat anything other than fresh fruit from the fruit bowl, then in the new year its all you feel you need or should be eating.