Maybe it’s because we are so fast paced that we don’t have time to stop, reflect and appreciate anymore?
We celebrate our children but not ourselves? Or is it that we just don’t have enough energy?
Well, here’s to it, bottoms up! Pass me the Vino. X
Monday, April 26, 2010
Oh my goodness, where did that go?
Well, I’m another year older tomorrow; I have definitely reached the age where a birthday is just another passing day. This upsets me rather, because now more than ever, we are less keen to celebrate anything, and if this is the case then what is and should be celebrated as special in our lives?
Maybe it’s because we are so fast paced that we don’t have time to stop, reflect and appreciate anymore?
We celebrate our children but not ourselves? Or is it that we just don’t have enough energy?
Well, here’s to it, bottoms up! Pass me the Vino. X
Maybe it’s because we are so fast paced that we don’t have time to stop, reflect and appreciate anymore?
We celebrate our children but not ourselves? Or is it that we just don’t have enough energy?
Well, here’s to it, bottoms up! Pass me the Vino. X
Wednesday, April 21, 2010
What to Do?
It’s nice to see that spring is well and truly here and set to stay, but there is just one little issue...
...What to do?
My husband and I seem to have a limited repertoire of things to do on a nice day that include: Going to the forest, going to the shops, going to a pub, pootling around the house/garden and visiting friends/family or visa versa.
I was wondering what other people do? I am sure that we can’t be the only ones that struggle to seize the day?
Suggestions on a postcard please.
Hubby did suggest that it’s because we now have three kids and are a wee bit restricted... Thinking back, what did I do BB (before babies?) I know...
We spent it asleep or in the pub!
...What to do?
My husband and I seem to have a limited repertoire of things to do on a nice day that include: Going to the forest, going to the shops, going to a pub, pootling around the house/garden and visiting friends/family or visa versa.
I was wondering what other people do? I am sure that we can’t be the only ones that struggle to seize the day?
Suggestions on a postcard please.
Hubby did suggest that it’s because we now have three kids and are a wee bit restricted... Thinking back, what did I do BB (before babies?) I know...
We spent it asleep or in the pub!
Monday, April 19, 2010
Recipe of the Week - Orange and Rosemary Drizzle Cake
Ingredients
For the Cake
200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
finely grated zest of 1 orange
½ tsp very finely chopped fresh rosemary
For the Buttercream Filling
100g butter , softened
140g icing sugar , sifted
2 oranges
100g caster sugar
8 small sprigs rosemary
Method
1.Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2.Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3.To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what's left and add to the butter cream.
4.Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges - reserving the rosemary, cool, then sandwich together with the buttercream.
5.Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.
Recipe is for the cake with the orange on the top, for the other cake recipes go onto the Good Food Website.
For the Cake
200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
finely grated zest of 1 orange
½ tsp very finely chopped fresh rosemary
For the Buttercream Filling
100g butter , softened
140g icing sugar , sifted
2 oranges
100g caster sugar
8 small sprigs rosemary
Method
1.Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2.Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3.To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what's left and add to the butter cream.
4.Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges - reserving the rosemary, cool, then sandwich together with the buttercream.
5.Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.
Recipe is for the cake with the orange on the top, for the other cake recipes go onto the Good Food Website.
Strange but True!
Did you know that Over 2500 left handed people a year are killed from using products made for right handed people!
As a lefty I'm never going to use a right-handed knife again...lol
As a lefty I'm never going to use a right-handed knife again...lol
Sunday, April 11, 2010
Change in the Weather
Well, spring has finally sprung and it looks like next week is going to be another nice one. The one thing that I love about the change in the weather is the predictability of the Englishman. As I mentioned on Facebook early this week I saw the lesser spotted ‘man nipple’ otherwise to be now known as the ‘mipple’. What I find amusing is that it cannot have been more than about 16 degrees outside. Not only did I see mipples, but also a pair of emaciated chests and a colouring that would make a baby look like it had a sun tan. I can only but revel in the prospect of what lovely sights we will be fortunate to see over the coming weeks.
As the male is predicable, so is the female. Thanks to Primarni, all my children now have their summer wardrobes’ sorted. (I didn’t think that it was possible to spend more than £50 in one go at Primark!?!) My head now focuses on my body and the fact that despite all my threats, there is still too much of it. I have to stop living each day as if it is my last non-diet day otherwise I will be completely and utterly doomed. So, this is unreservedly it.
My last of last non-diet day. xxx
Recipe of the Week - Cinnamon Nutella Cake
Ingredients
175g softened butter
175g golden caster sugar
3 eggs
200g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
50g hazelnuts , roughly chopped
Method
Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.
Please note that all of these recipes are ones that I have tried and tested and have worked a treat!
Saturday, April 03, 2010
Discovery
Have discovered a great word today. It is 'Confabulate' as in Do you want to confabulate with me about that? It means to chat.... Will use it often and pretend that I am intelligent! xxx
Recipe of the Week - Simnel Muffins
These are scrummy! Definitely worth a try....
Ingredients
• 250g mixed dried fruits
• grated zest and juice 1 medium orange
• 175g softened butter
• 175g golden caster sugar
• 3 eggs , beaten
• 300g self-raising flour
• 1 tsp mixed spice
• ½ tsp freshly grated nutmeg
• 5 tbsp milk
• 175g marzipan
• 200g icing sugar
• 2 tbsp orange juice for mixing
• mini eggs
Method
1.Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes (or leave to soak for 1 hour). Line 12 deep muffin tins with paper muffin cases.
2.Preheat the oven to fan 180C/ 160C/gas 4. Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy (about 3-5 minutes) - use a wooden spoon or hand held mixer. Stir the fruit in well.
3.Half fill the muffin cases with the mixture. Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb to the size of the muffin cases. Put one into each muffin case and spoon the rest of the mixture over it. Bake for 25-30 minutes, until risen, golden and firm to the touch. Leave to cool.
4.Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the muffins and top with a cluster of eggs. Leave to set. Best eaten within a day of making.
Ingredients
• 250g mixed dried fruits
• grated zest and juice 1 medium orange
• 175g softened butter
• 175g golden caster sugar
• 3 eggs , beaten
• 300g self-raising flour
• 1 tsp mixed spice
• ½ tsp freshly grated nutmeg
• 5 tbsp milk
• 175g marzipan
• 200g icing sugar
• 2 tbsp orange juice for mixing
• mini eggs
Method
1.Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes (or leave to soak for 1 hour). Line 12 deep muffin tins with paper muffin cases.
2.Preheat the oven to fan 180C/ 160C/gas 4. Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy (about 3-5 minutes) - use a wooden spoon or hand held mixer. Stir the fruit in well.
3.Half fill the muffin cases with the mixture. Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb to the size of the muffin cases. Put one into each muffin case and spoon the rest of the mixture over it. Bake for 25-30 minutes, until risen, golden and firm to the touch. Leave to cool.
4.Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the muffins and top with a cluster of eggs. Leave to set. Best eaten within a day of making.
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