Home made lemonade

The sun is shining in England today (expected highs of 20 degrees!) so what better to quench your thirst than some home made lemonade!

This is so easy to make (you will need a blender), here’s what you do:

– chop up 2 lemons (skin and all – probably best to wash them first) and put in your blender container
– add 140g of sugar (caster sugar preferably, but normal sugar is fine)
– add 50ml of cold water and blitz in the blender – your basic mix is ready!

For serving:
– slice a third lemon and put into a jug filled with ice
– pour in your lemonade mix through a sieve – I would recommend sieving it, I didn’t partly through laziness but mostly because I don’t own a sieve (what sort of food blogger am I?) and the mixture was bitty
– top up with soda water, or just cold water if you prefer, give it a mix and serve

Enjoy the sunshine today everyone 🙂

Veal with creamy brandy mushroom sauce

flambe

The best thing about this recipe is flambe-ing the sauce! A little scary but mostly fun, and so far no one has hurt themselves doing it.

Here’s the recipe:

– Season you veal escalopes and fry in a little oil and a knob of butter for a couple of minutes on each side>
– Take the veal out of the pan and rest while in the same pan fry one finely chopped onion, 100-150g of sliced mushrooms and a crushed clove of garlic.
– Once all are cooked, put the veal back into the pan, add a good dash of brandy and flambe! (remember the Fresh Prince of Bel Air episode?) Flambe-ing is easy, just light a match and hold it to the brandy a few seconds after pouring it into the pan, ensuring that you’re not leaning over it too closely
– pour in 50ml of cream, season with salt & pepper, heat for a minute or so and serve

A pretty quick (all cooked in 15mins), and really tasty.

veal and mushrooms

Guinness Cheesecake

guinness

It’s St Patrick’s day – the day we love to use as excuse to hang out in Irish pubs, wear bright green, and drink lots of guinness!

To celebrate, I made a guinness cheesecake with this recipe found on allrecipes.com. I’ve pasted it below with some notes.

Ingredients

Serves: 12
  • Base:
  • 60g (2 oz) unsalted butter, cubed
  • 125g (4 1/2 oz) digestive biscuits, crushed
  • Cheesecake mixture:
  • 600ml (1 pint) of Guinness®
  • 200g sugar
  • 500g mascarpone cheese
  • 280ml whipped cream
  • 3 tbsp of honey
  • 1/2 lemon, juiced
  • 8 sheets of gelatine
  • 3 tbsp of water

Preparation method

1. Combine butter and digestive crumbs. Tip into the tin and using a spoon press an even layer over the base of the tin. Chill tin in the refrigerator.
2. Put Guinness and sugar in a saucepan and heat until it looks like caramel; move the pan from the heat to let cool.
I’m not sure what this meant, I heated the Guinness and sugar until it was boiling and had thickened. This took about 40 minutes.
3. Meanwhile put mascarpone cheese and honey in a mixing bowl and mix well. Add lemon juice and whipped cream and mix again.
4. Put gelatine in the water for 5 minutes until soft. Squeeze out excess water, then place the squeezed out gelatine in a little bowl and melt it in the microwave on high power for about 10 seconds. Add the gelatine to the cheese mixture along with the cooled Guinness mixture. Beat well. Tip into the prepared tin and chill in the fridge for at least an hour, or until set.

cheesecake slice
Overall, this recipe is pretty easy to make – boiling the guinness took a lot longer than I expected, so if you decide to make it be prepared!Also, I’ve never used sheets of gelatine before (always granules) and maybe I didn’t leave them to soak for long enough, but the result was that there are lumps of gelatine in the cheesecake, and as a whole the cheesecake bit is not as set as I would like.The taste is lovely! It tastes like creamy caramel with a hint of Guinness. The biscuit to cheese ratio wasn’t quite right, so for the rest of it I might sprinkle some almonds on top, or some roughly crushed digestives for a bit of crunch.

Happy St Paddy’s day all! leprechaun

Home made energy bars & why I’m running the London Marathon

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I have had to have a rethink about my diet – from a focus on weight maintenance and loss I am now thinking about what I need to eat to give my body energy. The reason for this is 3 weeks ago the Cystic Fibrosis Trust got in touch to say someone had dropped out of running the Virgin London Marathon and would I like the place?

I had applied to get into the marathon last year, not getting a place via the ballot or the cf trust, so had comfortably accepted that it was not something I was going to do and pretty much ignored any running apart from the odd 5k (3miles). At the point of call the marathon was 10 weeks away – 10 WEEKS! I felt a little sick but know that it is doable, I accepted the place not just for the personal challenge but because running for the cf trust is important to me, and here’s the reasons why…

1. My husband suffers from cystic fibrosis.
This makes the cause very personal to me, my immediate family and close friends. People sometimes ask me what that means, and I never know what to say. It means many things, his day to day management of the condition means enzymes every time he eats, nebulisers 3 times a day and he has to keep fit to ensure mucus doesn’t settle in his lungs.
These are some things but not everything, but the key thing is that its only a part of him, he does not let is define himself.

2. The research into finding a cure for cystic fibrosis will benefit us all.
Cf is a genetic disease, currently you cannot cure it, only manage your symptoms. The research into gene therapy to cure the disease, funded through the cf trust, is world leading – if it is successful who knows what other genetic diseases it could be applied to?

3. Science is amazing.
From my understanding, gene therapy is administered orally. People are drinking something and somehow it changes their genes – that blows my mind.

If you agree that these are good reasons to be running 26.2 miles and would like to make a donation to the cf trust, please do visit my Justgiving page:

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If you would like to make some home made energy bars (they are essentially flapjacks), the recipe is below. I have it on good authority that they are delicious.

– Melt 130g of butter in a largish pan on a low heat with 130g of brown sugar and 2tbs honey
– once melted, take off the heat and mix in 200g of oats
– mix in other energy foods – I went for a couple of handfuls salted peanuts (hoping for a salty/sweet combo, although the salt was lost) and a handful of almonds
– chopped dried fruit would be tasty in these, as well as seasame seeds, flaxseeds, other nuts and chocolate chips, basically whatever you want/have in the cupboard
– press into a greaseproofed tray (I think mine is approx 20x20cm) and bake for 25-30mins on 180 degrees
– once cooled, cut into bars and eat a couple of hours before exercising (or for breakfast)

Next time I make these I’ll add some ground ginger or cinnamon to the mix – unless I forget (again).

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Chorizo and butterbean soup

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What do you think of these cute soup bowls I got for Christmas?

I used them to serve up one of my favourite soups – chorizo and butterbean. If you’d like to make it, here’s the recipe, it uses very little ingredients and will make 4 starter portions of 2 main portions – the butterbeans make it a filling lunch.

Ingredients
1 chorizo cooking sausage, cut into cubes
1/2 glass white wine
1 tin of chopped tomatoes
1 tin of butterbeans
1 bay leaf
1 tbsp tomato puree
salt & pepper
chilli flakes

Method
– Fry the chorizo on a medium to low heat for 5 minutes, so the oils ooze out

– Add the glass of white wine, leaving to sizzle for a minute, then adding the drained butterbeans and cooking for 2 minutes

– Pour in the tin of chopped tomatoes, the tbsp tomato puree, add the bay leaf for depth of flavour, season with salt & pepper and put in some dried chilli flakes (to taste)

– bring to the boil and simmer for 10 minutes – as with any soup the longer you cook it for the tastier it is, but after 10 minutes this is ready to serve

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Prinjolata

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Prinjolata (prin-yo-la-ta) is a traditional Maltese carnival desert – just like carnival it’s a mish mash of a few good things decorated and colourful.

Everyone makes prinjolata differently, the key is the decoration of the icing, and all the recipes I found have broken up cake as one of the key ingredients. Here’s the recipe for the prinjolata I made for our little taste of Maltese carnival in Essex.

Filling
150g butter
175g caster sugar
a sponge cake broken into 1cmx1cm pieces
1 egg white, whipped so it forms peaks
a couple of drops of vanilla essence
50g nuts – traditionally it’s pine nuts, I used 10g of pine nuts and 40g of flaked almonds

For the filling, whisk the butter and sugar together until light and fluffy, then mix in all other ingredients, folding in the egg white last.

Put the mixture in a bowl and leave to form for a few hours.

Once the prinjolata filling has had time to set, turn it out keeping the semi circle shape. The next step is the icing. I made a quick butter icing with 1 tbs of butter, 2 cups of icing sugar, 3tbs milk and a few drops of vanilla essence.

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What makes the prinjolata (whatever variations of the filling mix – some people use condensed milk and broken up biscuits) is the decoration – glacee cherries, chocolate and nuts.


Maltese carnival float – picture courtesy of my brother John.

onion bhajis

onion bhajis

Anyone who knows me knows that Fridays are for curries in our household. A spicy tikka masala has become our staple, this week accompanied by onion bhajis.

Making a bhaji is pretty easy, you mix your ingredients together with some flour and a dash of water, with a tablespoon and then you’re hand is best, until a good consistency to stick together and form balls (although not too perfect, any bits sticking out become nice and crunchy).

Fry the bhajis in hot oil for around 5 minutes, or until crispy.

bhaji ingredients

Ingredients

1 quartered and thinly sliced onion
1 grated carrot
3cm finely grated fresh ginger
1 grated (or crushed) clove of garlic
1/2 red chilli, finely chopped
a bunch of fresh coriander, chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1/4 tsp tumeric
salt & pepper

Serve with sprinkled with fresh chopped coriander and a squeeze of lemon.

Greedy Italians’ fish soup-stew

fish soup-stew

You can rely on Antonio Carluccio and Gennaro Contaldo for a hearty recipe, and this fish soup-stew is no different.

Just in case one day the above link stops working, here’s how I cooked it (looking at the recipe again I just spotted I missed out the red wine when adding the tomatoes – whoops):

– Fry 1 chopped onion, 2 minced garlic cloves in a heavy based pan
– Add a handful of chopped cherry tomatoes, a chopped red chilli, a handful of chopped parsley, 1/2 tsp of mustard seeds

frying tomatoes, parsley, onion and garlic

– Pour in a tin of chopped tomatoes and season with salt and pepper, bring to the boil and simmer for 15 minutes
– Add your fish – I had a fish pie mix which was nice, although this would be a lot nicer with a white fish and mussels
– Dish up and serve with a squeeze of lemon juice

fish stew