MysticBunny

Salmon as is the fish....

2011-12-23T17:58:00.007Z

I have a friend and one day we were talking of the bargains we get at the grocery store. Money is tight for everyone and I’ve never hidden the fact that I buy things all the time reduced. Its how I’ve learned to have a varied diet but also to try things I could never afford full price. So we were talking and he was hoping to find some whole salmon at one of the famous stores here in the UK. So being the ‘use everything type of person’ I asked ‘What do you do with the bones?’ To which I got this very weird look like I just spoke in a foreign tongue – ‘What do you mean? I don’t want the bones I just want the salmon fillets.’

OK, now I know I am weird but I try to use everything – I too have gotten this whole salmon and I must admit the fish monger gave me quite a stare when I said ‘Please wrap up those bones for me too.’ Hey – you paid for them why not use them?! So when I heard he didn’t ask for them much less used them I said ‘Next time you do that bring me the bones – I make a soup with it.’

Mind you we had this particular conversation ages ago but this past week my friend said ‘I’ve got something for you in the fridge – come collect it.’ Not having a clue what this could be I went and lo and behold there were the fish bones! Awwwww...so sweet!

So today I made the stock and took what fish was still clinging to the bones and added this to the stock. Now for those of you who think – you don’t get much from bones – check out this plate of salmon I got from the carcass! Yes, I will admit it took me about 20 minutes of picking through the bones to get at the meat but that was really about the most tedious thing I had to do.I then added one onion, some crushed garlic, celery and two carrots that needed using from the larder. I can quickly peel and chop the veggies and pop those into the stock – I let that simmer about 10 minutes – they aren’t done but since I’ll re-heat the stock to cook my homemade pasta noodles it will cook further.

I made some pasta noodles for it as well so now it’s really quite a substantial evening meal. I must admit I don’t like canned soup. Over here everything is puréed so that it’s nearly baby food. To me soup has have some substance to it – you actually have to chew! So all in all I spent probably an hour getting the stock ready, picking the bones out for the meat, peeling the veggies and chopping them, preparing the pasta dough and then rolling it on the pasta machine plus doing the dishes in that time. If you add the time it took to cook the pasta in the stock – you’d have to add another 5 minutes but I don’t count that as I made the pasta ahead of time and left it on the counter until dinner time (covered with some cling film and a tea towel) so that when I got home from shopping I just had to add when it was boiling.

The pasta thickens up the stock and I have never been one for a clear soup – to me that is BoRiNg! I have also used this stock to make the Greek Egg/Lemon soup as well and while not authentic to the recipe it certainly was delicious. As usual no complaints in this house!So go off and find your bones and make soup! It's about the best winter dish I can think of and warms your body as well as your soul. Enjoy!

American as Apple Pie!

2011-12-17T23:00:00.007Z

I understand after years of living in England where Americans get their love of apple pie from but I have to say we improved it immensely. I was quite disappointed when I first moved here to and found out that the English variety of apple pie was very tart and absolutely no spices. Imagine – the spice trade made England yet it uses so little in their foods. Most strange......

So imagine how popular my apple pies were when I made them for a friend who ran a cafe. They always sold out and what is even more amazing...I hate pie crust or did, I should say. I never was a pie person – each year I’d eat the filling but leave the crust as most I found to be horrid and bland tasting. It wasn’t until I’d been asked to make them that I said ‘I don’t make pie crust often but I’ll give it a go.’

So with that I soon learned how to make a successful and even tasty crust. But it ultimately was the filling that won people over – it seems that American Apple Pie is a big hit in England. Fancy that!

So for Thanksgiving this year since I didn’t obtain my usual pumpkin reduced (usually I get one the day after Halloween but this year wasn’t able to do that) and I thought time for a change. Usually it’s always the traditional – pumpkin or sweet potato and while those are nice – sometimes you have to shake it up. So in came the apple and of course it ran into a lemon, some zest, a bit of sugar along with some wonderful spices cinnamon, nutmeg and a bit of clove; add an all-butter crust and well you have a wonderful dessert!
This is a picture of the filling and the crust that I rolled out – ready to top the lovely filling. I then brushed it with some water and sprinkled some sugar on top along with some nutmeg which I had grated for the pie but ended up having too much for the filling thought it would flavour the crust. Also I must admit when I make crust – depending on it being savoury or sweet I added a bit of vanilla sugar to the mixture – wonderful! This is the final product both before oven and after. It certainly was lovely and I made a nice custard sauce to go over it as well – something that as Americans we should have kept from the English. They certainly do know how to top their puddings! Enjoy!

Fall and those lovely apples....

2011-12-11T20:11:00.007Z

Every year since I’ve moved here and found this lovely orchard out in the wilds of Essex I’ve made my own apple sauce. I think the English gave us Americans our love of apples but we made it better! By this I mean if you buy an apple pie here in here in the stores you’ll find it quite bland and absolutely NO spices in it of any kind. It is simply apples – tart in taste – and little in the way of sugar. Their apple sauce is similar except no crust.

So now you can see why I love to make my own as it is so much better than just plain apple. I love to add cinnamon with some nutmeg and depending on my mood some cloves as well. Each year I end up with something different – one year less sugar due to the sugar in the apples used – as I mix it up and use whatever the orchard is selling that year.

Unfortunately, this year our car died and that means no trek out to the wilds of Essex to our apple lady (as I call her!) to fetch our tree falls (this is what naturally falls to the ground and they sell them cheaper!). Oh dear...I’m missing it more now that I type that.

Well anyway, that cannot happen this year so I’ve had to depend on what can be found cheaply in the store. Thankfully, I brought my nanny cart (this is a term from my friend Vicki – when we went out on our treks we used Nanny’s old cart to carry around our finds – hence the name nanny cart!) on this particular day in October which I found big bags of Kent apples for one pound!So ever the glutton (I have to make this last all year you know!) for punishment I got five bags – so yes, 25 huge bramley apples! I had to make two batches of said apple sauce but it was worth it and really will last me throughout the year. So in the mists of spring I’ll be enjoying a free-range pork roast with my lovely apple sauce.I usually share a jar or two with friends and I still years now after my friend who ran a cafe and sold my apple pies get asked if I’d bake them a special one. So it must be true that while the British gave us our love for apples Americans took it to new heights! Enjoy the spice of apple today!

That darn Birthday Fairy!

2011-10-27T22:38:00.005+01:00

Well yet another year for the bunny! My friend Vicki sent me a card that called the birthday fairy a b!&*h and well she really is at times! I sometimes wonder where has all the time gone...?

In any event, this year’s cake was different and a bit disappointing in the size department (more for my friends who didn’t get any!). I made from Rose’s Heavenly Cakes a red velvet cake. J had never had one before and it usually has been a favourite of mine. So I thought why not make something different this year than my usual pistachio cake?!?

I trust Rose and her cakes and recipes always come out as expected for me. I think my only criticism of the recipe is that it is not a normal two-layer cake – it was meant for a heart-shaped pan but I just used a round one. But it was a pitiful size and the frosting amount which I doubled to cover this one was really just enough – I could have used more. So I am uncertain how much a single batch would have covered. In any event, it came out OK and really was good – especially the frosting. It is a combination of cream cheese and white chocolate without any extra sugar. It gest enough from the white chocolate and really it was just right!I’ve just left a note in the book that you need to double the cake batter and at least double the double-batch recipe (found later on in the book) to get enough frosting to cover the cake and perhaps even six-times the recipe amount to have a thicker frosting as I like enough in-between the layers. But that’s my preference. Darn fairy....

Gifts from the garden!

2011-10-15T22:54:00.006+01:00

I am very lucky to know someone who has a garden. I’m even luckier that a few times a year I get some of her produce to sample. This day she gave me a living lettuce, some parsley and some lovely potatoes with their dirt still on them! What a feast!

I used the parsley in my hamburgers as you can see – they came out so great with the parsley – it was so unlike the kind I get in the store and even the kind I’ve grown myself in a pot on the sill. I don’t know why but it was extraordinary.

I used the lettuce on my burger along with some cucumber and tomato – I’m rather traditional that way.We then used the potatoes to make some homemade chips – lovely! Sorry I was too busy to get a snap of the end product but as you can see from the before pictures they were lovely specimens – and even lovelier to eat!Thanks to her we had an extra special dinner that shows you being able to grow your own food is indeed a great thing! Enjoy!

Life's interesting roads...

2011-10-06T13:03:00.004+01:00

Yesterday Steve Jobs lost his life to pancreatic cancer. Something that is near to my heart as my mother and uncle both died from this disease. I suppose he had a lesser virulent type but still in the end it got him. I thought this quote by him was really a good one. Read it all and truly let it sink in....

Commencement speech at Stanford University, 2005

Remembering that I'll be dead soon is the most important tool I've ever encountered to help me make the big choices in life. Because almost everything - all external expectations, all pride, all fear of embarrassment or failure - these things just fall away in the face of death, leaving only what is truly important. Remembering that you are going to die is the best way I know to avoid the trap of thinking you have something to lose. You are already naked. There is no reason not to follow your heart.

Your time is limited, so don't waste it living someone else's life. Don't be trapped by dogma - which is living with the results of other people's thinking. Don't let the noise of others' opinions drown out your own inner voice.

Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven't found it yet, keep looking. Don't settle. As with all matters of the heart, you'll know when you find it. And, like any great relationship, it just gets better and better as the years roll on. So keep looking until you find it. Don't settle. ~Steve Jobs

Busy as always...

2011-09-04T09:47:00.003+01:00

Difficulties come when you don't pay attention to life's whisper. Life always whispers to you first, but if you ignore the whisper, sooner or later you'll get a scream.
~Oprah Winfrey (1954 - ), Stanford Commencement Address, 2008

I thought this was an interesting quote. Right now I'm very busy with a big project at work so there'll be little on here until I'm done. But don't fret, I'm never far away and always looking out for the reduced items wherever I am! Enjoy!

Birthday dinner and cake....

2011-08-27T22:04:00.007+01:00

Every year I always make J something special. He chooses his dinner and cake he’d like and of course I make it for him. I’m sure he tries to pick things that I’ve got on hand or things that I don’t make often enough. This year he wanted sushi and a chocolate cashew brownie cake (recipe by the usual death by chocolate author). I know...he’s a bit strange but gotta love him!

So about two weeks before his big day (which wasn’t on this posting date I should add!) he says his preferences. I was a bit dubious of the sushi as we normally only make that when we have a really hot period as that’s the best for those days. We’ve not had a really ‘hot’ summer here unlike other parts of Europe or America.

But rather our usual English weather of mid-60s and the odd few days of something a bit higher. So it was a *big* surprise to both of us that on his birthday the Gods smiled on us with yes, HOT weather! It was pure luck I am sure but it was good to have those few days of heat and have sushi to enjoy. Here are a few pictures of the meal from the roll to the cut version. I make smoked salmon for him – shrimp or veggie for me.I had all the fixings for the cake bar the cashews which as luck would have I got on offer at the store. I also happened to get the chocolate reduced (OK only I could find this chocolate reduced but that’s the great thing about me – the reduced aisle!) that I used – which was the first time I actually used this chocolate. Since it was unsweetened I had to add a bit of extra sugar to the cake which wasn’t a problem and really it was delicious. J thinks it’s the chocolate that really made the cake and I sort of have to agree.

The BakerLady is baking bread....

2011-08-13T15:15:00.010+01:00

I know my love of bread hasn’t gone unnoticed around here but I really do love making my own bread. My sister came to have a holiday here in the UK as you know and before she left I ordered a few items that I thought would hold me in good stead over here. I know there are just some things you cannot get in this country (well you can but obviously at a ridiculous price!).

She got a small carry-on piece of luggage at one of the charity shops there and I quite happily filled it with goodies that I ordered on-line and had sent to her. It was far cheaper than her re-sending it to me via the post and well so much more to pack into the luggage!

So I found this Pain de Mie Pan (Pullman Loaf Pan) over at King Arthur, which had a good many qualities to its name – namely that King Arthur is selling it means quality, it has 65% recycled steel in it (all those cans you put in the recycle bin are coming back without having to damage the Earth harvesting them!), an eco-friendly replacement to non-stick which I’m trying to avoid and more attributes.

So this past weekend I made a loaf of bread with this new pan – it’s a mixture of white flour and brown malted which I like making. It’s not 100% brown loaf since I cannot have that often but enough to give it some good taste along with as usual my starter in there. I made a bit more than I’d use for my traditional loaf pan since this one is quite long (thankfully it fit into my oven as it should – I was a bit worried!).

This is the pan with my bread just going into it for its second rise. I let it get to nearly the top (about ½ inch from the top) when I clamped on the lid and put it in the oven. I read a few reviews that the lid popped off but mine did not and the loaf came out like a breeze. I must admit it didn’t fill out the pan as much as I had imagined but then again I didn’t do a measured batch – I just eye-balled it (scales are on the fritz!) and guess at how much I’d needed for the pan.And this is the loaf as it came out of the oven and then out of the pan completely cooling. I really got the pan to have more even slices of toast that fit into the toaster but also to have some that I could slice and put into the freeze for those times when you want toast but as usual is the case no bread! I don’t keep too much bread in the freeze as its valuable space in our household but a few slices won’t take much room and serves a purpose when you are trying to quickly gather a lunch at 7am!So go on try your hand at something new. Baking bread seems so mysterious when you combine only four ingredients and out comes something unbelievably lovely. You’ll be hooked I guarantee it!

Those holiday snaps...

2011-08-06T18:35:00.012+01:00

Well here are some long awaited holiday snaps from July when I went to Teignmouth with my sister and niece. We did have some lovely weather and really did quite a bit – relaxing was the order of the day since we travelled on three trains to get there to begin with!
This is a picture of the church just down from the cottage – they were having a flower fair. I looked in on the last day by myself – it was really just a local showing of flowers from the gardens, very homey.

The next three pictures are of the beach in both directions and the third is my niece playing in the sand – this was our first day there – she just had to go into the water. I swear she is a water baby!

We then went by bus to Brixham which had a replica of the ship Francis Drake used called the Golden Hind. It was moored on the Quay and the background to the ship as you can see from the next few pictures was amazing!Get a load of this sea gull that really wanted to be noticed. Then of course my culinary dreams began when I saw all these lobster pots and such. I wonder how much they have brought ashore for us to enjoy?

Then of course I was put off immediately by this restaurant’s name. I know silly of me but honestly – it’s funny but it’s not!

These two pictures are one of Torquay which we didn’t get to but I can see why it is called the English Riviera. The next one is of the St. Leonards Tower in Newton Abbot it certainly was imposing and impressive.I thought this offer at the local chippy (fish and chip shop) was impressive – I have yet to see this being offered here in Southend.And finally – what we all needed after this busy holiday – SLEEP! This is Olivia one morning – she began at the top of the bed but somehow made it down to the end. Don't even get me started on the night she fell out of the bed - yes and got back into bed all without waking up! I know - somehow just like her Aunt in many ways!A glorious ending to the trip! Hope you enjoyed that quick tour!

Chicken A La MysticBunny....

2011-07-30T10:19:00.010+01:00

I know – a weird title. It was meant to be chicken a la king but all the recipes varied that I thought I’ll just use what I have in the fridge instead. After all who follows recipes around here? Not me!

So first I began with making my chicken stock. Big pan of cold water into which I dump the bones from the chicken carcass, I find using uncooked chicken bones to be OK but look at what a real kitchen uses – roasted bones! That is where the flavour comes from and since this was originally a whole chicken roasted that is what went into the pan.

I then just add a bit of salt, pepper, and some garlic and a few other herbs that I like – this is really all down to what you want. What I like you might not – so don’t put it in – put in what you like. I once saw Ina Garten put in a bouillon cube into her chicken pot pie recipe – I thought that was a good idea. So if I know I’m making a big pot of broth I’ll do the same to pump up the chicken flavour. I let this cook for about 45 minutes to an hour. I let the broth cool and then jar it up.I have already shredded the chicken meat and deglazed the pan so the juices are in the same bowl. I have also made some homemade pasta which I froze so that I can make this a quick weekday meal when I come home.All I have to do is make a roux (butter and flour mixture) and add some chicken broth. This batch made 2 quart jars – I’ll probably use the remaining jar for meals at work with any leftover pasta that I froze. I then sautéed some onion, celery, carrot in a pan and then added these to the sauce now. I also added a tin of mushrooms that I had in the larder as well.I boiled a pan of water for the pasta and once that comes to a boil I added my pasta and cook for 3-5 minutes – depending on taste since they were frozen when I put them in – no need to thaw.Serve the chicken and sauce over the pasta and voila a second meal from the initial roast chicken. But all of this meal leaves me with two meals. This one which I used pasta for and the next I’ll serve over rice. The other jar of broth will yield me two meals at work so very economical. So in all I had three main meals from one chicken (it was about 1.75 kilios) and three lunches for work. Not bad. Enjoy!

Some time away...

2011-06-18T10:53:00.002+01:00

Sorry for the lack in postings as of late - I've vastly improved I think! =)

However, work is gearing up for me with several projects that I have to implement and I'm also going away on holiday the first week of July. My sister is coming from North Carolina and her daughter (my niece!) and we're renting a cottage down in Dorset. This is a picture of the harbour that we'll be overlooking when there!
So I'm making many preparations and trying to keep the home fires burning. Why is it women juggle several things and seem to be the only ones who feel guilty when they don't get it all done? I am so sure men do not have this complex!

We've also had a run in with our sad Polish vehicle - the FSO Caro - in that the darn thing started a fire in one of the back wheels! I know - if you knew me you would know that my luck is like CRAP! Anyway, we have been looking for a new car. So the silence isn't to be mean but out of necessity. The last thing I want to do when staring at a computer all day is come home and do the same.

As for the reduces aisle lately this too has been sparse. I have found a few bits and pieces but nothing good as I have in past. But we've also been living off of the freezer to get it lower so I could defrost it (yes, oh joy!).

OK - I'm off to do a few things down the High Street. I'll be back in mid-July with more adventures and pictures. I wish there was more time in the day but alas we all only have 24 hours - such a little amount of time! Make it worth it and try to do something different! Enjoy!

A Chocolate Cupcake Craving....

2011-06-05T16:34:00.007+01:00

Well I very rarely crave chocolate – most un-female like I will be the first to admit. I like chocolate and if I do have it a small piece of dark chocolate will usually satisfy me. I’m not a milk chocolate eater in the slightest. I’ll have a bit of white chocolate but again sparingly (unless it’s my white/dark chocolate cake – then it’s a different matte!).

But anyway, I’ve been fancying cupcakes all week. Each time I wanted something ‘yummy’ as I would call it – there was absolutely nothing in the house to eat that fit the bill. So I woke up this morning and thought ‘Right, I’ll fix that today and bake!’ I really enjoy baking and there is just something about it that makes you feel so good to know you creamed the butter, the sugar, and prepared it all yourself. I was watching a program earlier in the morning and they said something about their food had the ‘love’ in it. I really believe if you put your heart and soul into it there is nothing that is bad. It might not be the prettiest thing, or the most appetising but the care and devotion you put into making it will shine through to everyone who gets to partake of that item – be it a meal or a simply cupcake.

So I have a recipe I used that makes exactly 12 cupcakes. Most cake recipes I have found you can make into cupcakes but often they will vary widely in how many they make. For two people twelve cakes is a bit much so I do give some away but this also gives us about a week’s worth of desserts. We’re not big on dessert but every once in a while you just have to have them. So off I went to make my cakes. It is a good one that doesn’t call for a lot of ingredients – most I always have on hand and they are quite good even unfrosted if you so desire.

Chocolate Cupcakes – makes a dozen
3 ounces plain chocolate
7 ounces boiling water
½ cup plus 2 tablespoons cocoa powder

Chop chocolate and place in bowl. Add boiling water and stir until melted. Add cocoa powder and mix thoroughly. Cool to room temperature.

6 ounces butter
2/3 cup brown sugar
2 large eggs
1 ½ teaspoon vanilla

Cream butter and sugar until fluffy. Add egg one at a time – beating well after each addition. Add in chocolate mixture and beat until well incorporated.

1 cup all-purpose flour (or cake flour if you have it - I don't so I use a low-protein flour)
1 teaspoon baking soda
1/8 teaspoon salt

Mix all together in a bowl and fold into chocolate mixture until well mixed and scoop into cupcake liners.

Bake in the over at 350 degrees Fahrenheit or around 180 Celsius) or about 15-20 minutes until a toothpick comes out clean. Leave to stand about 5 minutes then remove to a wire rack to cool completely before frosting.
So now for the frosting of these lovely chocolate cupcakes – what’s a girl to do? I have two recipes that I’ve wanted to try. One is a marshmallow-type frosting, and the other is a ‘flour’ frosting. I opted for the marshmallow one because I’ve had that the longest and as yet haven’t tried it. I’ll do the ‘flour’ one I got from my friend TOV next time.

Marshmallow frosting
2 large egg whites
½ cup sugar
¼ cup light corn syrup
1 ½ teaspoon vanilla extract
Combine all of the ingredients and place on a double-boiler. Whip/stir for 6-7 minutes until it begins to thicken and has a fluffy top (the underneath bit will be syrup like – this is normal). Remove from the heat and continue to whip with a mixer on high speed until it is cool.
Frost your cupcakes just before you intend to eat them – this frosting isn’t for the kind you frost and leave. I altered the recipe to omit the water it asked for – it would have made it more watery I suspect. Also the frosting split the next day – I was able to re-whip it but I’ll have to frost the remainder with something else. Add sprinkles if you are feeling especially festive.
I must admit the frosting was OK but it is probably better as a filling inside a cake than a frosting for on top. It reminded me a lot of marshmallow fluff or the stuff inside a Twinkie. In either case it is sweet enough for the cupcake which isn’t too sweet. I rather like it that way. Enjoy!

I feel like chicken tonight....

2011-05-29T21:02:00.009+01:00

OK – that’s a bit of a play on a commercial but I must admit probably my favourite for meat – the first being lamb – something I never tried until I moved to England – how sad is that?! I found out at the store that whole free-range chicken was on offer. It is far cheaper per pound to buy a whole chicken and cut it up or roast it whole (and get a second/third) dinner from it than just buying already cut pieces. Don’t believe me? Compare the price per kilo. It does work out to be far cheaper and more economical. What is really the hard part is insisting that you use everything you have to make it go further.

So this posting will be about my initial dinner – roast chicken. I’ll chronicle only roasting the chicken and then I’ll chronicle the second and if I’m lucky third meal about it. With a whole chicken it depends on the time and my mood as to what I’ll do with it. I make this spicy blend (I had bought something similar to it originally but it was too salty so I looked at what was in it and then made my own – of course!) that I often just rub on the whole chicken and roast it just like that. Or I’ll soften some butter and add a bunch of herbs and spices and place that under the skin and let it roast. Sometimes I will put lemons in the cavity or there is always the plain but simply delicious option of salt, pepper and that’s it! If I’m feeling really decadent I’ll brine the chicken but because I stick to free-range or organic chicken that’s really not necessary (turkey is another matter!).

Today’s chicken I’ve decided to roast with my special spice rub. I like how it crisps the skin and also adds flavour to the stock that I make afterwards. I did this previously and it came out so good. I always wash it inside and out before I prep it. I pat it dry so that the spice rub adheres to the skin. I will even rub a bit on the inside of the bird as well – it seasons the underside of the meat. This is what the chicken looked like before I roasted it. I put a bit of oil on the bottom of the pan to keep the chicken from sticking while cooking.

The recipe I use for the rub is as follows;

Spice Rub (can be used on chicken, turkey or pork)

Equal quantities of each;

Paprika (sweet –not the hot kind), coriander, chilli pepper (I usually cut this to half as I’m not too keen on it being HOT), onion, garlic, nutmeg (again about the same as chilli pepper), salt and finally black pepper.

All spices are ground to begin with but lately I've been roasting them whole and then I put in a mortar and pestle to give them a extra grind but then add the other ingredients to combine and thoroughly mix. I then add some parsley flakes to the mixture and a bit of mixed Italian herbs once I’ve decanted it to a jar. I then have it ready for whatever meal I wish to use it for.

I roast the chicken at a higher temperature – about 220 degrees Celsius for about an hour or so until I know it’s done (and depending on the weight of the chicken). This is the chicken after I roasted it. Yummy!

I once saw a program about cheap chicken and how Hugh Fearnley-Whittingstall was trying to get everyone to switch from the cheap chickens to at least free-range or organic ones. To me he was preaching to the converted – I already do that. What I found shocking was those people who simply bought a cheap chicken – ate what they wanted and tossed the rest. This is why people and this planet are in trouble! We have to use everything that we have. Some of those old war mottos are right!
So come back next week to see what my meal number two is out of this fantastic roast chicken feast. I hope you’ll find something that appeals to you and that you try – that’s what this is all about – trying. Enjoy!

Toaster Delight!

2011-05-23T18:39:00.005+01:00

Well I’ve finally gone and done it. I have gotten the toaster of my dreams. Long before I moved to England I knew of Dualit toasters – they are famous! I have wanted one for absolutely ages and have fondled them more than I care to mention in the stores. I just could never justify the outlay. Recently though our toaster has been making protests and doing very odd things so again we’ve been eyeing the Dualit’s.

I have been seriously thinking we just need to ‘Nike’ it (means – just do it!). But then while at work I was posting some items to our notice board (electronic version) of events at the library and saw a notice about a Dualit toaster. Not one to let this slide I had to investigate.

Peeking inside the advert was a For Sale advert of now one disused Dualit toaster that was a three-slot toaster. What luck! All for the incredible price of under £50! I couldn’t believe it. But alas the advert was now about 3-4 days old and I was sure it was gone. I mean they are expensive and any other time I’ve replied to one of these adverts the item is gone. So I e-mailed the person and got a reply back that it was still available!

I swear I didn’t even think of J and what he would say but just said ‘I’ll take it!’ I know brave or what? Usually we always talk about our purchases to death to make sure it’s what we want; will we be happy, etc. But I knew I wanted it – just like a purse and I was going to have it regardless!

I looked at it and was happy it was an original and everything I wanted. It came home last week and it really is lovely. It took some figuring out with all the buttons and dials but really it keeps the toast warm and allows you to go at your pace rather than having to do things double-quick!

So now another want has been fulfilled and I’ve kept to a few principles;

I helped recycled an older appliance that still has loads of life left in it
I got an impressive bargain yet again!
It does double duty as a toaster but also the third slot does toasted sandwiches

So go out and find your bargain – you never know it could be something you’ve always dreamed of owning but never thought you’d get the chance to! Enjoy!

Plate O’Salad....

2011-05-21T13:03:00.004+01:00

When the weather gets warmer I always dream of salads. I love to have them at least twice a week if possible. They allow you to have more than your five a day that you are supposed to have and they really are so cooling, especially on those really hot, summer days. Not that we have them often mind you here in England but one can remember! Last week it was one of those days where I had croutons to use up, sour cream that also needed to be used. So those ingredients immediately made me think of salad and blue cheese dressing.

I never was much of a dressing person. I used to only have the basic Italian at home in the US and even then I used it sparingly. But a friend of mine sent me this small cookbook which had a number of salad dressings in there. They didn’t contain any dreaded mustard (cannot stand that!) so this peaked my curiosity. J loves just about any dressing but English dressings are really strange. Very mayonnaise like and most we tried were bland or frighteningly too much vinegar. I think for the first few years here I ate my salad plain without dressing. I know what sadness!

So we tried a few of the recipes and as you could guess they have now become part of my staple of dressings that I keep handy for these quick warm days that we get. They are really so easy to make and they do keep. I think all but the blue cheese one will keep for at least 3-4 weeks in the fridge. I especially have kept the Soy Maple dressing for longer without any noticeable difference in taste from freshly made.

For me salad isn’t limited to the usual ingredients – I use whatever I have in the fridge. It all goes in and the more varied the better. I’ve grilled all manner of vegetables, steamed or stir-fried if that was what I felt like. I put in the usual items lettuce, tomato, cucumber, olives, small pasta, egg, apple, pear, grapes, etc. It’s anything you want and nothing you don’t want.

So go on – try making a dressing for yourself or your family – you might find something that really appeals to you and once you start.... Enjoy!

It’s all in the mix...

2011-05-14T12:43:00.008+01:00

It’s no secret that I like to make just about all that I possibly can and while I am lucky that I can make most things I do have my ‘cheat’ meals for when I’ve worked a long day and the last thing I want to do is come home and make a meal from scratch.

This is where leftovers come in for me. At the weekend I try to make meals that will leave me leftovers for another meal during the week. Today I made fajitas which is really a good meal for during the week as the most complicated thing is making your own flour tortillas. I’ve posted about them before – but honestly do you think they take that much time? If you have a food processor – it takes a few minutes. If you have to cut the vegetable fat into the flour – it might take you about 4-5 minutes but mixing the water in is just a minute – by hand or processor.

But the actual filling takes you just a few minutes. I keep sliced peppers in the freeze for just this meal (or pizza!) which I toss into the pan frozen – they thaw/cook with the onions and I leave that for a bit. I often add other veggies that I find interesting. Sometimes it’s a tomato or a courgette (as I don’t like peppers that much). Once that is cooked and I don’t mean over done but slightly under I remove to a bowl. I then toss in some chicken or turkey that I’ve put my own fajita mix on. Yes, you don’t have to resort to a packet for this meal. And the mix does double duty as a taco/nacho season mix. How can you get better than that?

So what is in this mix you ask? My own sort of concoction from various recipes that I saw on-line, feel free to omit or change it as you like.

Fajita recipe

Mix equal quantities of the following:

Chilli powder, oregano, paprika, ground cumin, onion powder, garlic powder, salt, black pepper, optional corn flour or corn starch.

I usually do about 2 tablespoons of each which gives me enough to make about 5-6 meals. I usually use about 1-2 teaspoons per meal. I read some recipes that used corn flour (corn starch on the other side of the pond) to the mixture to keep it from clumping together. I never had this problem and I think the only purpose it serves is to thicken the sauce for when making tacos or nachos. I just add that to my taco mixture when I make them. I did make this one with the corn flour as we are coming up to summer and I make this dish a lot as it's quick and easy. Also because the courgette adds a bit of water which with the corn flour makes a sauce of sorts.

At the end of the day I see a recipe as a possibility of what it can be – it is up to me to make it something that I like. I use them as a template and improve as I go along. Find your template and improve it until you have exactly what you want. Enjoy!

More dinners on a budget....

2011-05-08T14:49:00.008+01:00

OK – bargain should probably be my middle name and at times I really just live right. I’m at the right place at the right time. I’ve gotten fresh organic buffalo mozzarella for £0.10p, tons of blueberries for the same price, and the list could go on. This isn’t to say I lead a charmed life. I get my fair share of bad luck as well but that’s part of life – take the good with the bad – just make the bad something better!

So the other day we were out getting some flour as it was on offer at one of the stores. We also as usual looked for any reduced that we might want. We got some lovely Sockeye Salmon which was expensive by my usual standards but not something I come across every day so it was our treat at £3.99 for two fillets. So that was our dinner that night.

We also came across some ricotta reduced. One was normal ricotta (organic) at £1.75 and the other was buffalo ricotta at £1.19. It’s a shame I didn’t get two of the buffalo because I could tell from the carton it was going to be good. It was not a ‘wet’ as the normal kind you find here in England. So figured I had a bunch of eggs at home along with some pasta flour that needed using. Instant dinner of cannelloni was on the menu for the next night. I also found some organic mushrooms for £1.39 so decided it would be a twist in the mix with the mushrooms being in the sauce. I normally don’t make sauce from scratch when doing say cannelloni or lasagne as that’s just too much fuss for me.But I will make the pasta now – I never used the dried kind that’s reconstituted but in days of old I did use the dried/cooked variety. It really just is so much better and so worth the effort.
Now to making the pasta, I have found that Jamie Oliver’s recipe of 100 grams of pasta flour to 1 large egg is perfect. I used to make my own pasta before but from a recipe my aunt gave me which is perfectly good but was variable in its water as often flour takes different amounts due to humidity, etc. This recipe works for me and always has done. If all I have is say medium eggs I will weigh the eggs so that I get the same weight as a large one. This often means having to make more pasta than I want for the dish but I can save it and use another day. I’m sure there is some technical reason why it discolours (it turns a weird grey/brown colour) but underneath it’s the normal yellow colour and cooks up just fine. I’ve left it up to a week in the fridge without a problem. This time however, I added a few cloves of garlic to the pasta – which I love. It isn’t over powering and gives the pasta just a hint of the taste. I've added all manner of herbs to the pasta as well which come out so pretty when flattened by the pasta press - it's not an everyday thing with me but when you want something different throw something new in there for variety.
I also use the food processor and not by hand – it just goes faster and isn’t that what this is all about? Dinner in a hurry and fast!
I pulse it until it comes somewhat together like this. If it begins to gather into a ball you have too much liquid and it will be sticky. I then wrap it in cling film and let sit out for at least 30-45 minutes before I roll it out on the pasta machine.
I then prepare my sauce which this time was dry frying the mushrooms until each side has some colour and I threw in a chopped onion. I sauted for about another minute or two and then added a tin of chopped tomatoes and the jar of pasta sauce.
I then mix up the filling which is the ricotta, some chopped spinach (I used some frozen kind I had in the freeze), and shredded mozzarella, salt, pepper, dried oregano, coriander, cumin and an egg to bind it all.
I then move on to rolling out the pasta into sheets and then cooking them for 1 minute in boiling water and then rolling them up with the filling and into a pan. Often I have some extra sheets so I layer some on the bottom and top of the dish. I then top it with the sauce and some more mozzarella.
Into the oven which is about 180-190 degrees Celsius and it cooks for about 45 minutes.
I also made a salad to go with the dinner which included the home-made croutons (recipe below).
All in all this meal cost me about £10.00 or so for the ingredients (that’s everything – including the salad fixings). I’ll get three meals out of the main dish which makes that about £3.33 per meal for two (or £1.67 each). I don’t know what ready-made meals cost these days but I am sure that this is much cheaper for two people than any ready-made meals would cost – and taste would certainly surpass that by a mile. Enjoy!

Wonderful after thoughts....

2011-05-01T21:42:00.006+01:00

I was going to have a piece of toast with my breakfast but alas the bread by now has gone a bit *hard*. So I decided I had enough bread crumbs and would make instead some croutons for the coming summer salads.

There is no hard and fast rule for me with croutons other than they need to be crunchy. I am all into the crunchy! Anyway, I usually just stick to the basics which might look a bit weird but trust me – you’ll never, EVER, buy anything in the store again once you have had these! And have you checked out how much they cost in the store? There is some serious mark-up on these (think about it - they cost more than a whole loaf of bread!) when really everyone can make them in less than 5 minutes prep time and about 10 minutes cooking. It really is so simple and delicious!

So I cube the bread and put onto a baking tray (cookie sheet for those on the other side of the pond). I have a really sort of basic pan here that I use for anything oily/messy. I find it keeps my good pans in great shape and this one well I don’t care about it so it can get as messy as I like.

I then assemble my flavour enhancers as I call them, things like salt, pepper (always a must!) and a few other spices – namely oregano, ground coriander (I did this myself with my mortar and pestle – I just kept it in the same jar with a card that tells me what it is – I usually use the carton), ground cumin, garlic/onion granules and a good amount of olive oil. If you want them spicy - use some cayenne pepper or how about some sweet paprika? Anything goes in this - just don't use too much and keep it to about 3-4 herbs/spices. Each time I make them I try something different but the basic salt/pepper/garlic is always a pleaser if you just want to keep them plain for your use.

I put on as much pepper as I like, and about a ½ teaspoon of the other spices. I used only a pinch or two of cumin but more coriander as I like this spice. I then added about two to three good pinches of salt. I then add about 3-4 tablespoons of olive oil and stir this all up on the sheet. You could do this in a bowl but I like less clean-up. I add more oil if needed – sometimes the bread dictates how much is used but never more than another tablespoon or so. As I said – hard to say exactly how much as I just sprinkle or do it till I think – yeah that’s enough.I then put into a pre-heated oven at about 190 degrees Celsius or about 375 degrees Fahrenheit depending on which side you live. I leave this until I begin to smell it – about 10-15 minutes and they come out all toasty and crunchy. I leave to cool and put them into a zip lock baggie for storage until they are needed. The bottom picture is me trying to use the macro setting on the new camera - not bad for a first attempt... =)They keep for about a week at room temperature. They are great for salads and I love how the bread crumbs from the cutting board soak up the spices – I used it all. They are especially great with my blue cheese dressing (recipe given previously). I have done this with store bought bread but usually with my own. It ensures that everything is used and nothing goes to waste. As it ought to be! Enjoy...

Dinner and the love of old cookery pamphlets

2011-04-21T18:16:00.020+01:00

Well we have hit a bit of warm weather here in normally cool England. It got up to about 23-24 here in Southend which means everyone is complaining about how hot it is but this old Florida girl says it's just right!

Anyway, dinner tonight was everything from the stores of the cupboard/freezer. I used to be a vegetarian but we still eat that way about 3-4 times in the week. Tonight was Quorn fillets that are plain - and I usually just cover them in BBQ sauce but tonight I wanted to use up some potatoes and an onion that was sitting in the fridge - I want nothing to go to waste in this house. So thought I'd make a white mushroom sauce that goes over the fillets and cooks into a gravy in the oven. I know - the oven on with that kind of temperature?! But it wasn't in for long - only about half an hour at most.

So my basic sauce was 1 ounce of butter in a sauce pan, to which I added my chopped onion. I let that sit for about 1-2 minutes just until they begin to soften - not brown! I then added about 1 ounce of flour to this and let it cook for 2 minutes until it just turns a bit darker in colour. I then added some water and then stirred. I must be lucky when I do this as everyone complains that they get lumps - I somehow do not. I then added the mushrooms (they came from the cupboard) and then added some Marigold Swiss Vegetable Bouillon (about 1/4 teaspoon) to the now sauce. I love Marigold - I use this for my doodle-noodles as I call them (yet another idea to post about!) and just about anything I want to add flavour to without having to cut a bouillon cube. I then added a bit of salt and pepper along with a bit of ground coriander, and a pinch of cumin. I let this cook for about 5 minutes and voila - mushroom sauce for the Quorn as you can see below - pre-cooked in the oven.
OK - I'm not a professional photographer nor do I make the item I'm cooking just so - I don't have time for that. While some do - and hats off to you I am all about the real thing - it might not be five-star presentation but it's GOOD and works for this house.

This is the end product - the gravy as it turns to once in the oven for a bit was put over the potatoes and some steamed veg. As you can see - just a rustic on the plate - I'm not that into the looks. Something can look amazing and not be what you want. This is OK and is what I want.
Now for the cookery pamphlets. I don't know why I collect them - now I only pick up ones that really interest me in one way or another. The older the better and as usual these are just a very small sample of what I have. The Trex one is obviously British (it's comparable to US Crisco), the other one from Rochester came from my friend TOV, and the other was my Aunt's which I inherited.
I love how they often have helpful charts - often you find a lot of English recipes will refer to a hot oven, or gas mark 3. These were meaningless terms to me but as you live here you begin to understand what they mean. I think most cooks now do a Celsius or Fahrenheit temperature - the only one to keep to the old terms is Delia Smith.
I also love some of the really odd names for the recipes - it just makes you want to try each one out to figure out how the name came about...
I remember the day I found this cookbook. It was in Brandon, Florida in this book store that had all manner of books - new and used. I wandered those shelves many a day and never tired of it. But the title said it all for me! So of course you know I had to have it. I don't think I paid more than $10 for it and while that's a princely sum in my book it was worth it for the cover alone.
I saw a show recently - Cook's County which showed this book or at least a similar vintage which was apparently first published in 1901. This edition is a 1930's edition.
I love that this cook book looks like it has been well used. To some this is a detraction and wouldn't even consider buying it. I look at it as someone must have loved making that recipe and that they really got into their cooking. I'm rather the same - you'd never believe the state of some of my t-shirts which are really terrible when I've really gotten into something! All I can say is that I keep pre-wash spray in business! =)

So now go off and find something that you love and begin a collection, you never know where it will lead and isn't that the best thing? I think so.... Enjoy!

It's all about the starter!

2011-04-17T14:16:00.014+01:00

I thought I might show you some pictures of my starter. I began this back in March 2010 and so far it has been kept going despite my neglect at times during the year. I don’t mean this was on purpose – there are just times when I don’t bake bread or some yeast product and the starter just ends up sitting in the fridge for a week or two....or even oops three!

I followed Dan Lepard’s recipe from The Handmade Loaf for how to begin a starter and while March probably isn’t the warmest month (at least in England it isn't!) it was an unseasonably warm time last year. Up until this time I had been using Richard Bertinet’s recipe in Dough for all my bread needs – and I still do but I have adapted it to work with my starter. This means I tend to not use as as much water (as the recipe calls for) when mixing the dough with the addition of the starter (as that has water but flour also). But I also let it just sit a while to absorb the water before I begin to knead it. This has the effect of letting it autolyse but also means LESS work! Now that's for me!

I’m probably one of those people you hate – I can take a recipe and pretty much re-invent it with other things that I like and it will come out quite good. I do follow recipes when beginning out on a culinary trail to perfect a skill but soon I diverge onto my own road and doing it my own way. This might not be the ‘proper’ way but in the end does it matter? Isn’t this how other authors come out with new recipes? I might not be an author (yet!) but I have my own likes/dislikes and will always come out with something that is truly my own.

So back to the starter, which I’ve given you several pictures of it throughout a day so that you can get an idea of what it should look like. I think that is why I found Dan’s book so helpful – it gave you daily pictures to judge by. Although I must admit mine took a bit longer to proof but I chalked that up to the cold. However, the starter eventually began to mimic the pictures in the book which was most helpful when I’ve never done something like this before.

Personally, I like pictures - it gives me something to aim for. Yes, they are made perfect by food prop editors and such but I like to know the result. Mine might never come in 100% perfect but I'm not aiming for that - I just want an idea that I'm on the the right track. My cakes, breads or whatever I make are my own creations. As long as they taste good I'm home free!

This first picture is the original starter from the fridge that I’ve transferred to a new container - obviously I've discarded half of it and this is the half that I keep and feed (the other half was used for my bread below). After a while the container begins to look a bit worse for the wear so I transfer it about ever 3-4 months – it just depends.This next picture is after I have stirred in some water so that the starter will accept the new flour. I think in Dan’s book he says to use bottled water – which I don’t buy. I tend to use cool boiled water from when I’ve made tea, I used that water to add to the starter. I now don’t measure the additions as I used to – I just do it by feel and look. I suppose this is how I do a lot of my cooking – I just know what it should be like and have often been tested in my weights and measures. I have found I come usually within one to two grams of just about any measure. How’s that for accuracy?These next two pictures are the flour being added and then the final starter mix. I found that you can add just about any flour you like. If your starter is not getting active (those bubbles are showing you the yeast is active) then I add a bit of rye flour or whole-wheat spelt flour. This will really get it going and in fact I think you can see some flecks from rye flour still in the starter. It also adds a good deal of flavour! I read somewhere it lowers the pH of the starter to allow more yeast which is all so technical – I just know it works!

These next two pictures if after about an hour or two after I added the water/flour to the mixture, as you can see it has risen a bit from its original amount – just slightly but there a number of bubbles on the top of the starter.Now, these next two pictures show you that the starter has risen significantly up the jar (you see why I have to change it – sometimes it’s over active and leaves a mess behind!) and there are now plenty of bubbles which show it’s active.

These last two pictures are my bread rising via what I call solar power. I love the sun and its help with making everything rise. If I don’t have the sun (as is often the case in the winter) I put it in what I call my big, expensive bread oven (the microwave) with a glass of boiling water. This gives it enough heat and moisture to rise albeit slower than without a sun but C'est la vie we live in England! I have found that I can leaven the bread with only the starter but over a much longer period. If I want bread that day I usually have to use about ½ to ¾ of a teaspoon of yeast. The longer period obviously helps develop the flavour but I have found the longer my starter has lived the more flavour it develops. I hate waiting.... =)

My bread keeps generally for around a week. I put it in a brown paper bag and just clip it closed. It will get a bit hard on the crust surrounding the bread but the inside is still quite soft. If by the end of the week I've not used it all I'll make something with it. This usually depends on the time of year - summertime it will become croutons and in the winter I'll make bread crumbs. I have a container that I keep them in and as long as you have thoroughly dried them they keep.

My easy recipe for croutons is cube the bread and place on a cookie sheet. Sprinkle on some salt, pepper, garlic granules, and some olive oil. Toss them all with your hands and then place in a hot oven (about 190-200 degrees Celsius) for about 7-10 minutes - until they are toasted (I usually turn them over about half-way through the cooking). They come out quite crunchy and will keep about a week in an air-tight container. I used to make them on top of the cooker but found that was too much - oven means less work!

Well I hope you enjoyed that pictorial of my starter. I have been amazed that it has kept going and that it just gets better with time. Oh, I didn’t follow the recipe for the initial starter either – I remember it called for yoghurt of which I only had some plain Greek yoghurt at the time – so I used that. So you see – Rebel against Recipes as always!

I'm off for all the big holidays next week and have decided I'm going to try making croissants. I know - they look difficult but I figure I've done brioche now so why not the next step. I am still not prepared for puff pastry but perhaps this will be a happy compromise. I'll post something soon so watch this space!

Everything is on the rise!

2011-04-09T20:24:00.007+01:00

Well as the picture below shows you - everything is going up but food is as always an important measure of inflation.
So I begin my posting with leftovers. I know a lot of people who say they don't like them or worse yet don't even know what to do with their leftovers and goodness no - throw them OUT! What a waste! Honestly, it should be a crime to throw out food - which is something that as a nation we should be ashamed of!

As I said in my previous posting I try to eke out the most that I can from something I buy. I especially do this with any bones from my meat joints as goodness knows you paid for that bone - you should get your money's worth. The dinner I made with my left over leg of lamb was a Lamb and Barley soup/stew. I cut up my meat and the left over potatoes that were roasted. I also added a few carrots that I chopped up. I then put into the pan the bone along with an onion which I then sweated down for a bit (about 3-5 minutes). I then added that lovely bowl of gravy that I cleaned from the pan when I originally roasted the lamb.
Once the bone left behind it's flavour (after about 20 minutes) I fished that out and then added some barley and left that simmer for about 45 minutes. I then added my chopped up meat and veg to the pan and left that for another 30 minutes or so. By this time the barley was tender and the other items soft and ready to be consumed.
It cost me originally £6.80 and that would be a very expensive meal for two people. But since I made this meal that means it cost me £6.80 divided by 2 which equals £3.40 per meal or £1.70 per person. Yes, I know that doesn't count the other items in the meal but I tend to base my meals around the main ingredient - the other items I have on hand and would do.

But in fact this meal leftover made me dinner for two and lunch for two days at work so now we are talking even less. However, I will keep to the cost of a per meal basis but this is how you have to think of things when shopping. I had the initial layout of cost for the meat but it brought me a load of meals that made it very thrifty.

I must admit that when I cook I always think of things to bring in for my lunch. In the winter I hate having anything cold - it's already cold who wants that again for a meal? If I'm making something that includes rice - I usually cook another 2 ounces of it for my lunch so that I can just re-heat it and away I go. Same with soup or pasta or something similar. As I have said before you only have to begin to get into the habit for it to then just become a regular thing and not something that you think about. In the summer or warmer months where I don't eat sandwiches (never really been a sandwich person!) I make salads and have that or tabouleh which just gets better over time sitting in the fridge.

So the next time you have a roast - think what else can I make with this and try it. It's all in the mind and just waiting to come out with your imagination - so just let it! Enjoy.

Polish poppy seed bread - just the prep side

2011-04-01T12:43:00.010+01:00

I forgot to attach these photos yesterday about the prep I did for the poppy seed bread I made. I posted a recipe for this previously and I have varied it a bit - this time I used some whole almonds that I processed with the poppy seeds which I think added a good 'almondy' taste to the whole thing. I also added some almond extract along with the vanilla extract - it seems to have given it more punch in the final product. I used my basic sweet dough recipe but of course with some of my starter (I'll have to document that another day for you!) which had a bit of rye flour in it (you'll see brown flecks in the last photo). As you can see the poppy seed filling is very thick - this is more how I remember it being as a child. I think all we can ever do is approximate things from that era - as your tastes vary in life and you go on to taste/try different things so this sometimes becomes a bit distorted. I also cut back on the sugar as well which I think helped it be not too sweet.
This is rolling it up - which isn't a difficult thing to do if you've floured your counter properly
And here it is on the tray ready to proof and then go into the oven. I've learned to always use parchment paper on all my trays. It helps with the clean-up but it just ensures a consistent colour to the crust.

I didn't get a post-baking picture - which I forgot to take but mainly I was waiting for some media as I was using the internal memory and just didn't have any space left to take a picture. I did glaze the bread this time - with an egg yolk - no white and I found it to be a great tip for glazing. It came out with a much more lovely mahogany colour.

I also sprinkled it with some pearl sugar - not something that is found here in the UK but I got some from King Arthur Flour who will ship outside the US - you just have to call them and they'll send most items to you. I tend to do this with small items that really are just not available here - like their cinnamon, pearl sugar, baker's ammonia, etc. Apparently this is something you can find in Sweden and places like that but I've never seen it here.

OK - time to scoot and do other stuff. I'm sure I'll be posting more now with the new camera to take better pictures with. I'll have to see how I upload videos as well, since the camera will do that too. Oh the fun! Enjoy!

Lovely Leg of Lamb....

2011-03-31T20:18:00.010+01:00

So I told you about the big reduced haul from yesterday but I forgot to take a picture of the leg of lamb that I got - but no matter - you get to see it today!
The reduced tag shows you that I got this leg of lamb at just slightly under 57% less than normal price. We don't have it very often - leg of lamb - unless it's a special holiday or like this on offer or reduced. But at this price I really couldn't pass it up. For the two of us this would be two meals at least. So I dutifully oiled it a bit, topped it with some sea salt flakes and some cracked pepper. I then made some slits in the meat for some garlic - just to add the flavour - I save it for my next meal as its usually a bit too much for even me (and I love garlic!).
It cooked for about an hour and I then tossed in some potatoes just as they are - a bit cut up so that they all cook for the same amount of time. I again salted and peppered them as usual. By now there was enough oil/juices in the pan to coat the potatoes which I did toss them around a bit before slipping it back into the oven.
This is the remains - we were both too hungry to get a before picture! But look at those lovely brown bits on the baking tray....what to do? I must admit I try to eke out as much as possible from everything I buy or make. Rather like a restaurant does - which is a good lesson in life.

Anyway, when I roast something there is always some good flavour bits on the tray. Now back to how to rescue this and make it usable? Almost always I have some sort of steamed veggie for dinner but if not plain old water will do. In the case of tonight we had steamed green beans. So I remove all the good stuff I can to one bowl and to the tray I add a bit of the veggie water. Not a lot just enough to begin scrapping up the brown bits with a wooden spoon. I then turn on the burner (to medium-low) and continue to scrape as I go along and soon you have a lovely sauce of gravy like stuff. I pour this into another bowl and then again do another lot of water to the pan and again get up any of the brown bits that didn't come off the first time. Below is a picture of what I got from the pan with all those lovely brown bits - what a deep brown colour! FLAVOUR!!
It depends on the meat I've roasted as sometimes I have to do this three times (usually with chicken). And before you ask me why why used veggie water - why not? I've cleaned my veggies (most are organic if possible) and as most anyone can see you toss that stuff down the drain - it has flavour in it! If I don't have a use for the water right then I will give it to my plants who certainly love having the extra vitamins. I must admit I don't do this with potato or cauliflower water - too smelly! I suppose it wouldn't matter if it went on outside plants but we don't have a yard here in the flats.

Now what do I do with this lovely brown liquor? If I making a soup - I use it there. I normally refrigerate the bowl and skim off the fat on top as usually with lamb there might be a lot (depending on the cut) but the rest is great for a soup. But for this liquid I'm going to make a lamb/barley leftover dinner so it will help infuse the barley when cooking it. If I'm not making something like this with the leftovers I will save it for a risotto or something like that where I want a flavour booster. You can even freeze it and add to other batches if you have the room. I usually don't have the freezer room UK freezers are like 1/4 the size of American ones.

As with most things you have to do a bit of planning and preparation but once you have begun the process it is so simple to keep up with it. So the next time you roast something remember - there is flavour in them there bits! Enjoy!

Love that reduced asile!

2011-03-30T20:24:00.013+01:00

Again a delay in posting but my computer died - it was sad but they do this sometimes. So had to source a new motherboard that would work with what I did have so that I wouldn't have to ditch the whole thing. This took some time and then of course delivery, someone to put it together (as I'm not that good!), etc. So needless to say it's been a few months of no computer.

Anyway, I am off this week so it gives me some time to sort out the computer as I upgraded to Windows 7. I'm not sure that was a good idea but one has to move on and it was about time to move up with the times.

My other piece of news is that finally I have bought myself a digital camera - a proper one! I won a gift certificate for a competition I entered which shocked me completely as I never win so now I have to stop saying that! I've kept the certificate as I wasn't sure what to get, what I wanted that badly, etc. I'm rather like that with just about anything - the Boots card has a bunch of points on it, the Sainsburys card is also the same. It's a habit! So new camera to get to grips with and while it is an easier one (I bought it just for its ease) it still takes time to get used to how it works, etc.

Today I went out to do my usual and look for any bargains that are to be had. I was getting towards the end of my spree down the High Street and sadly I had little to show for my hard work. It wasn't that I couldn't find anything - I could - just not at a price I was willing to pay.

So sadly, I called it a day and went to the grocery store for the few things I needed. It was about half five or so and it began bleak - no reduced veg to be had! I then hit the meat aisle where they have any fresh meat/fish that's reduced. Well at least this aisle did not let me down as you can see from below!

I was just super lucky - everything was organic (bar the plaice and wild salmon) but what didn't get into the picture was a leg of lamb. I'll write about that tomorrow as that will be our dinner. I was so pleased to finally get some good bargains.

As you can see most items were under the £2.00 limit. Since most of my meals are for two I try to find things that way. Although there was more there at the store - as my friend say - God doesn't like greedy! I got what I knew I could use, freeze and have for dinner. The rest I left for someone else to get a bargain.

The sausages I split into lots of two with 3 sausages each in the freeze. These are great for my quick work-week meals of cooked breakfast. The Brits have what they call the full English - eggs, mushrooms, fried tomatoes, sausages and/or bacon, fried toast and tea/coffee. I do something similar for us except we eat it for dinner instead of breakfast. BTW, I don't make fried bread - never had it as it's a piece of bread fried in oil but I do occasionally have toast with jam.

The fish will be saved for many a week night supper - I sometimes just bake it or lately I've taken to putting it in a frying pan with a small knob of butter and cooking it that way so the skin gets crispy. The frying steak will make some great fajitas. So for £7.82 I will get 8 meals out of the above picture. I think that's rather good!

I forgot to take a picture of all the dairy I got as well. I wanted to get it into the fridge but got milk (organic 1%) for £0.55p, some lovely strawberry yoghurt (£0.65p), some mature cheddar (£1.35) and some more organic whole milk (£0.22p). If I remember I'll try to get a shot of that tomorrow.

More later about the leg of lamb and some pictures I took of my poppyseed bread (just the prep bit). Enjoy!

Flour Tortillas and quick meals...

2010-12-28T15:44:00.009Z

I had these pictures from a while ago that I did and as you can see I'm only now getting around to blogging about it. I try to make most things that we eat - yes, sometimes I go overboard but that is what makes life interesting. There are also times when life is short and you don't want to spend all day in the kitchen. I have my cheat meals as I call them who doesn't? But on the weekends I try to prepare everything I can to control what goes into our food.

This night I made my own flour tortillas. Yes, they come all prepared for you but have you had a look at the ingredients list? They are full of things I cannot pronounce - much less spell! This simple recipe is what I'm sure they should be like. I've come a long way in making these - in that I've at least gotten better at rolling them out and not inventing new swear words when they won't come off the counter! I then had what I call a brain fart - yes, funny. Brain fart = practical idea that should have occurred to me but hadn't because I was so intent on getting done what I was doing in the first place.

I cannot remember where I found this recipe but for me it seems to work and trust me once you have them you'll know why you make them and don't buy them! I admit I still buy the prepared kind but I usually only have one pack handy for week day cooking emergencies. J far prefers the home made kind and once you get over the idea of what the other prepared variety tastes like (rather the same as adjusting to your own home made bread) you'll dream of these!

Flour Tortillas
3 cups of flour (all-purpose)
2 teaspoons baking powder (US kind)
1 teaspoon salt (I cut this to 1/2 as I use sea salt)
1 1/4 cups warm water
2 tablespoons vegetable lard

In a food processor or bowl add the flour, baking powder and salt. Cut or process the vegetable lard into the flour. Once incorporated (you shouldn't see the lard like you do when make pie dough) you can add the warm water to the mixture and mix until it all comes together. It should be a smooth ball of dough - similar to the smoothness that you get when kneading bread. Divide into 8 even portions of dough and allow to rest for 10-15 minutes covered.
I roll them into balls and I use two flexible cutting mats and begin to roll it out with a rolling pin. I usually begin with the dough on one side of the mat - making it as flat as I can with my fingers and the top the other mat. I then use the rolling pin to flatten it out more and turn the mat around to keep it as round as I can. Don't worry if it's all out of whack - no one is going to be marking your dinner!
I then have a cast iron pan that I found at a boot sale that while not something I can cook on or in (as there's no lip to the pan) I remove the top flexible mat from the tortilla and then slowly peel the tortilla away from the other mat. Granted this takes some work and trust me you get used to it but if you rip it you can always begin again and if it goes all misshaped well that's just how it goes! Remember no grading!Put on the pan that's been heated thoroughly - you don't want to begin this on a cold pan! Using a spatula (I use one that used to decorate cakes but now does duty as tortilla/crepe turner) and flip it over after about 1-2 minutes - the hotter the pan the shorter time it will be on there.
As you can see the tortilla gets small brown spots - this is how it should be. It will also be much more dense than the kinds that are pre-packaged. For two of us we each have two tortillas and I cook the others up and use parchment paper to keep them free of each other (those parchment circles work great!) and wrap in foil. They keep for about 3-4 days in the fridge and I then just microwave them for 30-45 seconds on high and fill them with whatever I have left over. Usually I make enough fajitas filling for two meals so that I have a quick dinner on a working night.

Do give them a try - they really are great and so easy to make. Enjoy!

Christmas on a budget...

2010-12-27T19:58:00.021Z

Well again more delays in not posting but honestly life is to be lived and time for posting is all but gone when I am working. I have a number of projects which are taking up my time and that leaves me with little time to go on the computer much less document it with pictures. I see so many great blogs that I figure one more won't make or break life one tiny bit.

First, I'll include a picture or two of our snowy day about one week ago - naturally all BEFORE Christmas! The first picture is from our living room that over looks the main drag here in Southend - the dreaded A13! This photo was snapped after about 1/2 an hour of the white stuff beginning - you can see it just came down!

This next photo is from the kitchen over looking the roundabout. Normally you can see to the pier and beyond (which is Kent) but not this day! The drops on the window I hadn't noticed until I looked at the photos but it's a good contrast considering this is my mobile phone doing the pictures! I am working on getting a better camera to have better pictures...so as they say watch this space!

Sadly we are now without the snow - it melted within about a week. We've had a few days of flurries but nothing that stuck. The temperatures however, have been quite low and I'm sure the rest of England is still digging out. News reports now show the Eastern Seaboard of the US is getting hammered. No rest for the wicked!

Now, onto some cooking. Every year for Christmas we have our annual 'hunt' for dinner. I say hunt but do not mean literally I go out hunting with a gun but rather my credit card! Each year since I have moved here I go out to the stores on Christmas Eve to find something for Christmas Day dinner.

In years past we have had just about everything you can imagine from ham to duck. One year I got an organic/free-range goose and when preparing it found all this fat in the cavity. I didn't know what to do with it - well thankfully Julia Child had covered this in her Mastering the Art of French Cooking - which I did have. I rendered all the fat down (and trust me there was plenty!) that I had enough fat for the whole year for my roasties!

So anyway, back to my Christmas hunt. We went out on the 23rd and bought our 'just in case' dinner (meaning if we found nothing this would be our main course). In addition to that we found our Christmas Eve dinner which really wasn't cooked by my standards but ended up being quick and as always thrifty!
So the store Gods left me some salmon fish cakes, some courgettes, which I just plainly grilled in the grill pan and I made my sour cream and lemon pasta (basically pasta with sour cream added and some lemon juice, garlic, salt and pepper to make a cream sauce for the pasta).
As you can see - the fish cakes cost me £0.69p and the courgettes cost me £1.09 but they were organic and I had already used one of them for a previous meal (coincidently on that day they had normal courgettes reduced too - same price so I opted for the organic kind as always) . The pasta I already had but it's just the quill kind so was about £0.25p for the 500 gram bag of which I only cooked 125 grams for our dinner. The sour cream/fresh lemon I already had and always have this stuff on hand so minimal amount of money. If you want to even count in the cost of fuel to cook the dinner, etc. we could go as high as £4.00 for the whole meal for us two. I dare say that for us is about our usual in cost as I'm very fond of going to the store two to three times a week just to get my veg and find the reduced bargains.

I also found some organic chicken livers reduced from £2.99 to £0.99p. Now I'm not a pate kind of gal but J loves the stuff so I got the livers for him and put aside some to put in my roast chickens but the rest I decided to make him some pate. I've never made it and didn't have any recipe to hand but just made something up which I thought sounded good.

I took an onion and which I fried in a pan with some olive oil. They got a bit of colour on them (not much) and I then added the chicken livers and seasoned with some salt and pepper. I cooked them until just pinky inside and added a clove of garlic (minced) and cooked for about another minute. I then added some brandy which made a nice sauce and continued for about another minute. I then put it all in the food processor and whizzed up until it looked like pate. Decanted into a jar I had saved and topped it off with some ghee that I melted. This picture I took when I had put it into the fridge and the ghee stuck to the top of the lid so I did a repair job on it but it was probably just too full to begin with. Anyway, verdict is that it's pretty good for a first time at pate!
OK - so now for the final Christmas dinner - what did we have? Well normally we go to two or even three different stores it really just depends on my mood and if we find anything. This year we went to the Co-op which is literally just around the corner from the flat. We went just shortly after 4pm as we've learned from past experience - don't leave it too late or you'll end up with nothing.

So we arrived there and began to scope it out. We found our favourite custard there reduced which I had nothing made to go with it but got because it's the only one I'll eat and just couldn't resist it. Continuing down we found some yoghurt reduced - nothing to rock your world but for us yoghurt is a dessert in this house.

Then we rounded the next aisle where the meat was and as luck would have it - it was full of those lovely orange reduced stickers. It is amazing how you can train your eye for these stickers. Each store has their own colour so in the Co-op it's orange, Sainsbury's and Tesco it is yellow/white, Morrison's it is yellow, and Waitrose it is red. I'm like a tuning fork - I hum these frequencies!

I know if we hadn't gotten anything the previous day for our dinner we would have been hard pressed to find anything so of course now that we were prepared it was a feast before us! All manner of roasts were reduced, pork roasts from £1.50, turkey crowns from £3.00 and lamb from £7.50. After evaluating what we already had at home and what was on offer that we would like to eat we decided to get the leg of lamb. Mainly because we already had some ham at home for our 'planned' dinner and we love our lamb! I also got some wild Alaskan salmon fillets for £1.50 for another meal - those went into the freeze.

So lamb it was - normally it was £15.00 but we got it for just slightly over £7.00 for 1.5 kgs! I already had potatoes at home so that would work, and we had peas in the freeze so that was our veg done. So there was my dinner and then some because it was big enough for left-overs for at least one other meal if not two.

So how did I prepare this lamb? Well I kept it in the container it was sold in and added some freshly squeezed lemon juice (about two lemons) with some olive oil and loads of minced garlic. I let it set out for about 2-3 hours marinating in this concoction and every time I was in the kitchen I just turned the leg over to get all the juices into the meat.

I then pan roasted some herbs de Provence, coriander seeds. When fragrant I put them into my mortar and pestle and added pepper and salt and ground them up with a few kaffir lime leaves. I then plastered this all over the leg of lamb and added some more garlic to give it a nice coating.
Into the oven for an hour to roast at which point I took it out and added some cut up potatoes which I then doused in olive oil, some more lemon juice and salt and pepper. Back into the oven for another hour or so until done.
No, those potatoes are not rotten - they are some of the leftovers from yet another reduced purchase earlier in the month that I got - purple potatoes. They were just lovely and the colour - well I don't know how to say this but the colour was all the way through and it really did make you do a double-take on what you were eating. Here is the final picture of the roast as it came out of the oven.
And then here is the plate of it along with my annual egg nog that I make each year but I do vary the recipe in as much as I don't use the alcohol called for but use dark rum instead. I'm not sure why I prefer it to the others which I have tried - it's just how I like it.
So there you have it - dinner on a budget but really it wasn't difficult nor did it break the bank. I used the left overs on Boxing day. All I did was cut up an onion and add some olive oil. I sautéed that for about a minute then added the potatoes chopped up into cubes. I left that to cook for a few minutes while I chopped up the meat and again added that. Cooked it until warmed through and that with some glazed carrots was another meal. I still had enough to make a lunch meal and saved the bone to throw into a thing I call garbage soup...yet another posting as this one is so long! So do stop by for another adventure in culinary dining on a budget!

Sacher Torte and all things chocolate..

2010-08-03T19:47:00.008+01:00

Well more time has passed and I have been doing the usual and living life and trying to keep the home fires burning for me rather than burning my food. I've been baking my usual and did a cake for work for one of the Libraries who turned 50 this year. It came out quite good...should have included a photo but they are at work and I'm not! =)

Instead I'll include a picture of a pizza I made a bit ago (although it's usually a staple in this house) using my starter as the leavening for the pizza. It is just crazy now how it bubbles away and overflows its container! I said only today that it really loves being treated badly. I keep it in the fridge for the week, take it out on the day I'm making something, use what I need, replenish the starter, let it begin to progress and then shove back in the fridge. I'm not sure that is what you are suppose to do but it seems to work. If I use it for two days in a row I'll leave it out and it just goes overboard. I usually have to leave it on the draining board because it will just overflow and make a giant mess. This stuff is also good for sticking just about anything anywhere too!
Bit blurry but you get the jist - it was and always is very yummy! I'm now trying to use the starter for pita bread instead of having to begin a starter the night before - so far so good...just trying to get the portion size down so that what I make for one meal is all I have without leftovers. Somehow the dough never keeps well and begins to go off.

So now to the Sacher Torte! This is what J wanted for his birthday and well to accommodate his wishes it's what he got. I have never made one of these (truth be told - never even heard of the dessert!) but saw it made on a show called Glamour Puds. It wasn't a difficult recipe really - somethings were however omitted from the recipe, like how much of the apricot jam is to be used - one jar can be little or a lot depending on how much you want! The other thing I found a bit weird was when making the glaze as it was called - it's really just a souped up version of a ganache if you ask me - was when it said that it would coat the back of a spoon it did this long before adding the egg so I was a bit stumped but added the mixture to the egg and then cooked it out a bit so that anyone who wants a piece of the cake won't need to worry about uncooked egg product (read more for my sanity here!). Anyway, here's the nearly finished product as I pouring the glaze over it.

I must admit - it poured lovely - much better than ganache so I might remember this for when I want something similar. Here's a piece of it cut...

Oh, need I mention that the whole cake uses 11 eggs? Yes, you read that correctly - don't attempt this one on a heart healthy diet but seeing as I won't be eating it (I don't like chocolate and fruit together so everyone I know will probably get a slice at some point!) so J is on his OWN! =P

Well that's about all on this front...hope all is well with your and yours!

Cookbooks as promised...

2010-06-01T19:30:00.013+01:00

In my last post I promised some pictures of my cookbooks...well I'm not going to obviously take pictures of all of them (I just don't have that kind of time!) but thought I'd share some of the newer ones I've been into lately.

This book I saw in the title in a magazine and thought..cute title and put it in my watch lists on various sites. Up it came (cheap of course!) and this copy has obviously suffered some sort of water damage but because the paper was of good quality it seems to have survived relatively unscathed.

It's called "America Cooks" by The Browns. It's really a sweet book - a compendium of recipes for all 48 States (well it was back then only 48!). It's got a lot of English recipes (as it should do!), along with some very unusual ingredients (possum, squirrel to name but two). I haven't made anything from it but it sure does get the culinary juices flowing that's for sure!

Then this one I found in my travels...it's called "La Bonne Cuisine de Madame E. Saint-Ange". I got it a while ago but have only recently begun going through it. While written originally in French it now has been translated into English. I have the French version which is old - not sure by how much but the binding is starting to go but still it has Character with a capitol C!

Finally, this is the book that began my collection...it was my grandmother's and then of course my mother's and then mine. It was the only cookbook that was in our house. My mother had a recipe box but otherwise cooked from memory, just about how I cook now. A bit of this, a bit of that...how great to have something different each time!

And finally...not a book at all but just some clippings. I found these amongst some recipes that were my Aunt's. Unfortunately, they are in Polish and I'm not all that fluent in the language. Shame! Someday I hope to get them translated but until then they are in safe keeping. Just full of character!
So there you have it a snippet of the books I'm travelling through...enjoy!

Getting busier....

2010-05-22T20:36:00.011+01:00

Well life just keeps coming in at a fast pace and life is to be lived! I have a few pictures to post of what I've been keeping busy with...see for yourself.

That was my birthday cake last October (see how often I download pictures!). Then there's this next picture....

No I didn't make the snow but that was what I saw on my way into work (I walk of course) and we had a load of snow - the first big proper snow since I've lived here. Just had to share that one with you. The other weekend I then made this...

This is my poppy seed bread - used a different recipe for the dough (basically the sweet dough from Dough by Richard Bertinet) but also used some of my new starter. I began a starter in March while I was off for a few days from work. I faithfully fed it and kept it warm and it rewarded me by leavening the bread. It was really quite tasty - the flavour imparted from the starter is like nothing else I swear!

Then there were these two pictures...

These two fine loaves are ones I made one - I just made in a regular loaf pan as I would usually do and the other I made in my artisan bread basket I got that's made out of wooden cane. I usually don't go for the foo-foo stuff but oh how the bread now looks like it came from a proper bakery! I have another basket that's oblong too, which I have used but didn't get a photo of unfortunately. I'm rather proud of the loaves!

The starter is still hanging and gets better each week when it comes out at the weekend. I feed it once or twice (depending on if I'm baking a lot or not) and back in the fridge it goes for the week without feeding. So far it's kept for about 8 weeks now. It seems to just get better and adds a depth of flavour to the dough. Tomorrow I'm making pizza....this has been the best thing for us. It's exactly now like any kind of dough you'd get in a restaurant and so pliable that it will be very difficult to live without a starter ever again. Wished I had begun it sooner...but hey better late than never.

Next post is about some vintage cookbooks....oh the things I find. I tell you...

Quotes

2010-01-31T17:44:00.000Z

"To give pleasure to a single heart by a single act is better than a thousand heads bowing in prayer."
— Mahatma Gandhi

So much in that quote...do think about it.

Ooooo...too long yet again

2010-01-30T21:52:00.006Z

Well again a long drought between posts but life is for living and that is what I have been doing. I've been busy with holidays, work, and Christmas! It's something that rolls around every year but as usual I'm forever trying to catch up and do things.

I haven't been baking much per se - nothing other than the usual for us and some friends especially at Christmas. I have this recipe I make for granola - too addictive for words really - well a friend at work calls it her 'crack cocaine' I'm inclined to agree. One taste and you will never enjoy the stuff that comes from a box. So this year most people got the good stuff....homemade ganola.

I recently made did a Sushi Demo day at the library for a Manga Day that we had. We had about 150 people who all came in costume and did a whole day of Japanese things. It was interesting and great to have people there who were interested in how to make their own Sushi. I must admit I at first was intimidated in making it and thought there was no way I could do it adequately. Honestly, I've only made it about 6 or 7 times before giving this demo! Honest! I'm hardly an experienced Japanese chef but I'm not willing to devote 10 years of my life to making the most artistic sushi either. If it is edible and looks OK then I'm happy with it. I try for the pictures in books but hey they are just a guide. Live in the moment and not for the picture!

That's it for the time being...off to live the life but just had to do the posting. I'll post without my sushi picture but will try to remember to bring one back home to post with this posting soon. Over and out...

Unusual quotes...

2009-08-21T14:23:00.000+01:00

I saw this the other day and thought...how true it is. I won't elaborate any more but just show you the quote...

The best vitamin for making friends..... B1

Say what you mean and mean what you say...

2009-08-06T16:36:00.002+01:00

People of integrity are true to their word. They don't need a legal contract to bind them to an agreement. They do what they say.

~Unknown...

Enough said.....

Just so neat...

2009-08-05T13:20:00.009+01:00

Well I got this tin full of buttons from a friend at work which I wasn't expecting - the tin I mean. The buttons I'll do in another posting once I'm finished with my project but this one is about the tin. I just thought it was so cute and decided to share it with everyone else (whoever it is that reads this blog - if anyone other than me!).

A friend at work had a mum who was a seamstress and wanted her buttons to go to a good home where they would be used. Well in this house they will be (it's going to be my winter project - sewing!) but the tins that they came in - well what a bonus! This one is just so cute. The other tin was a WWII milk tin of which I have one but it was a later variety and in better condition. In any event, this one tine I got a few snaps for you to enjoy!

Feast of cake....

2009-08-04T21:31:00.001+01:00

Well again it's been a long time since I last posted but as usual I'm a busy bee. I've been working like mad and when not at work just enjoying life and things like that. I look at other people's blogs and do wonder how they find the time - I'm busy with life and to post as well (sometimes every day!) would do me in.

In any event, it is J's birthday again and another Death by Chocolate cake was made. This time it was Deep Fudge Espresso Cake (to help me avoid the great big 'nut hunt' as I call it!). And boy is it full of espresso! It's a good thing I'm not sensitive to caffeine or else I would be in big trouble!

I had a bit of trouble with the icing - it somehow got bits of chocolate that either didn't incorporate well or hardened before I could mix it all in - I'm not sure which but in any event it sure was good! I'm a terrible piper but it isn't how it looks as J says - it is the thought and work that go into it that matter most....awwww...how sweet!

Enjoy your summer!

The evidence....

2009-04-28T14:48:00.007+01:00

Well here is some of the evidence of my Polish Poppy Seed bread. I baked it early this morning but as you can see some bunny has been nibbling at it.

I've been off from work last week and this week - what a difference this time has made! I've cleaned the windows all 50 feet of them - yes that's just the outside - double that for what I do inside and out! I was quite lucky that while rain was predicted it didn't appear until Monday. Even so the rain was nothing on the windows and they are still lovely. And today is again sunny - at least that bit helps the dough rise.

I've also been able to clear out some stuff from the second bedroom which has become the junk room of the flat. I've gotten loads of stuff ready to go to the charity shop and tip. What an accomplishment in such a short space of time. What about you - do you spring clean?

Oh so pretty....

2009-04-16T13:26:00.001+01:00

What the Easter Bunny Baked...and then left!

2009-04-12T14:15:00.002+01:00

Well these are the double-chocolate hot cross buns I made for Easter. I have never been one for the traditional buns - all that fruit just isn't my thing. But figured this was different enough to give it a go and see if its any good.

I found the recipe in Country Living last year which I only happened upon a bit ago when trying to sort out all my recipe cuttings. I finally put them all in a notebook so that at least I could note which ones I tried and liked. I would then of course write it up in my other written book so that I had notes all together of what I did differently from the original recipe. As with just about anything in life tastes change and you alter slightly things (in this case recipes) to suit the time and place. Well at least I do...what do you do? So to end your anticipation here is a picture of all my current recipes - yes, way too many but what would you expect from moi? I always aim to please! =)

Off to enjoy those buns with a nice cuppa as they say...

Vintage purses and findings....

2009-04-12T00:47:00.008+01:00

Well this is mostly a cookery blog but thought I'd share the latest find I got on eBay. I love these small pearl clutch purses. I cannot say what makes me gravitate towards them but they are just so cute! I used this small purse for my mobile. I have a little sock thing but I used this to organise my purse (yes, it is a bit disgusting that everything has a place in my purse!).

This one is brand new and came yes, in its own box! It also came with a bevelled double-sided mirror (not sure why as you can only look at one side but cute nonetheless, and a small change purse. When you feel the weight of these purses you'll know why I love them. They feel like something and they are so utilitarian. What do I do with them you ask? I use them as purses (as they are called on this end of the pond) or wallets as known in the US.

A long time ago I was pick-pocketed. Not the happiest of days but I swore then that I would no longer use a traditional wallet. So I began using these small purses to keep my change in. I then found a nice one that has a snap closure rather than a zipper for my credit cards. I find this generates a lot of conversation at the tills - as everyone is interested in what they are. My point...? Be different and adapt things to your use. Some people will only see these as too small to carry their lip stick and etc. in. That may be but they still have a life with me and I buy then whenever I can (translate into when they are cHeAp!).

Well I'll take a snap of the inside of my handbag some other time - you really will be sick as I'm a neat freak inside the bag! Till the next time!

The remains of dinner...

2009-04-04T00:24:00.003+01:00

Oh my what a habit this is becoming in that I've made so many posts but I am trying to be better - if just a bit!

Dinner was cannelloni with ricotta and spinach. The pasta was of course home made but the ricotta was reduced and the rest was in the house. It is such an easy meal to prepare and also economical too!

I keep finding things at the stores bizarre to say the least. While out the other day we noticed all the stores pushing their own brands and how great their are - both in taste and on the pocket book. I recently went to this site which ranks the supermarkets own brand items against the 'real' brands. I found it interesting and will at some point try to have a better look but the few items I tried to look at were not things that we buy so it is pretty much useless for us. Perhaps someone else will find it useful.

In any event, I'm off to bed now that J and I both had a meal that cost us about £3.00 and we'll get another meal or two from it we feel quite swish with ourselves!

Time for a change...

2009-04-03T00:35:00.003+01:00

Well two posts in such a short space of time you all will be spoilt! But I have been having some time off and thought I'd change the colours of the blog. I really should figure out how to change the whole thing to my liking but alas I'm just too busy to fuss around with it (perhaps a bit lazy too!).

Have been thinking about Easter and what to make J for the day. Well finally had a clear out of all those magazine cuttings one does and thinks - yeah, I'll make that but then they go into the cupboard or drawer and promptly are forgotten. Well finally put them into one of my notebooks and it is now full! But at least it is in some sort of order rather than the chaos I had before.

So flipping though that I found this recipe for double-chocolate hot cross buns. Well I don't do the normal hot cross buns as I don't do the dried fruit bit. I am very picky about what dried fruit I eat (mostly raisins and such but only in certain things) and more importantly what they are in! But I digress...in any event the recipe seems quite good in that you replace the fruit for chocolate. How bad can that be?

I'll post something on how they turn out but I expect they will disappear just like everything else in this house! Do you have a favourite thing you like to make on Easter? If so let me know.

Beauty of Spring....

2009-03-31T17:16:00.007+01:00

Sometimes the best things in life are those you never expect. Like the following picture of a poinsettia plant that I got which wasn't bigger than 3 inches when I got it but now it is a towering plant and this is the second year it has turned red and the first year I got the actual flowers. What a joy - albeit later than Christmas but still a joy to view! My other poinsettia plant is much bigger than this one and when I got it - it was pitiful - just three leaves and looked so tired! But it too is now turning red on the very tips. When it's got something more to post I'll add a snap.

Now this is a picture of some freesias I got from a friend. One day the postie came and I thought 'Who could these be from?' as I wasn't expecting them and J was there with me so I knew they weren't from him. I had never heard of freesias before but what a lovely scent they give off! And they just keep on giving and opening their petals to exude more lovely scent.

Spring is in the air....I can smell it!

Even longer but now we're onto CHOCOLATE!

2008-08-07T22:04:00.006+01:00

Well again a long time between posts but what can I say? Life has to be lived and while it's great to have an archive of what you do at varying times in your life I don't want to be in front of a keyboard and monitor all the time!

So what have I been doing? Well, I went back home in March/April to visit my niece for the first time since she was born. That was really great to do and I have many movies and pictures of our time together. I don't like posting pictures of her - suffice to say we look strangely and eerily alike! I will post one picture - this is of a telephone mast in Tampa - yes, it's meant to look like a tree - weird or what? I guess a mast would have been too daring for that part of town and well a fake tree that's a mast well that would be just so much better to look at! Um, OK....

I then of course returned home and to work (what a dirty word!) and it has been non-stop since. I have been off the last week but have been feeling poorly due to a bad back but today has been the first day I've actually been able to sit for any period of time so thought I'd put the sitting to good use!

I recently baked a cake for J which was a 'Death by Chocolate' cake - yes, I keep going back to that book. When you see the recipes and you try a few you will see why. In any event, here is my cake which I must admit looks home made but who cares?!

It's the tasting that counts and well with chocolate - how far can you go wrong? Not far in my book. In any event, it was very good and is sadly nearly gone too! Oh dear....will have to just make something else...check back soon!

Long time but a promising return - Polish Poppy Seed Bread (or Makowiec in Polish!)

2008-03-02T14:38:00.006Z

Well it has been ages since my last post! Have you missed me? I have been super busy with my work at the library. But I have also had problems with my computer that meant getting a new one.

So what have I been up to? Well a lot of baking and trying new things. I have recently been trying to perfect a bread that I had as a child at around Easter time. It was full of lovely poppy seeds and sweet but not sickly. So I found a recipe that sort of had what I wanted in it and made that. It came out good but wasn't quite what I had in mind nor remembered.

So back to the drawing board and trying to remember what it tasted like, etc. So new recipe thought of and devised and again another set of trials. I've made about 5 or 6 of them now and I think it is about as good as I'm going to get without getting the recipe from the source.

Polish Poppy Seed Bread

Bread
250 grams strong bread flour
1/2 teaspoon sea salt
2 teaspoons caster sugar
50 grams unsalted butter
about 90 ml tepid milk
1 1/2 teaspoon easy-blend yeast
1 medium egg

Filling
150 grams poppy seeds
250 grams marzipan
1-2 teaspoons vanilla extract or half a vanilla pod (with seeds first removed and put in with poppy seeds) and then both blitzed in food processor with the poppy seeds

Glaze
1 egg, beaten
flaked almonds(optional)
pearl sugar (optional)

Mix flour, salt, sugar and yeast together. Cut the butter into the flour until the butter is of the size of small peas. Add tepid milk and egg and mix until a ball forms.
Knead for about 10 minutes and place into a bowl to rise for 1 1/2-2 hours or until doubled in size. Meanwhile, add poppy seeds to a bowl and cover with boiling water - let sit for 5-10 minutes (more is OK - they will just soften more). Drain in a fine sieve and put into food-processor and pulse for 2-3 minutes. Add marzipan and vanilla extract or pod, and blend until it is a smooth paste.

Roll dough into a rectangle, 1/2 inch thick and spread poppy seed paste to within 1/2 inch of border. Roll up jelly-roll style and seal edges by pinching them together. Roll ends under roll and seal. Place on a cookie sheet (seam side down) lined with parchment paper. Cover with cling film and let rise for 1-1 1/2 hours. Pre-heat oven to 190 C (375 F). Glaze outside of dough with beaten egg and sprinkle with flaked almonds or pearl sugar and place in oven. Bake until golden brown (about 35-45 minutes) and remove from oven. Cool on wire rack immediately.

Makes 1 medium loaf and will keep 4-5 days in a paper bag. Not suitable for freezing.

So there you have it - Polish Poppy Seed Bread and I hope it was worth the wait. I will try to be better about posting but I am going away for 3 weeks to America. I'm going to finally see my niece who is now 3 1/2 years old for the first time! What excitement.

When a door closes...

2007-08-31T18:34:00.000+01:00

You know I've always had faith that when a door closes a window opens. Essentially that things were 'meant' to happen and that you needed to have faith in fate or whatever you want to call it. However, there comes a point when you wonder how can people live with themselves and be so unkind? I do often wonder how well they sleep but perhaps it is only me that is not sleeping because the other party obviously is! I know all of this sounds cryptic and it will to but only a few people who ever might read this posting or who will know what I'm referring to, but for now I won't commit it to print. At least not while the liable laws are/could be in their favour and not in mine. When they are in mine you can look forward to a song....

Until then, this isn't goodbye but so long. I have faith that things work out and when we look back on this date in a few months time we'll be able to laugh and see that after all it was how it was meant to be!

Muffins - English or otherwise...

2007-08-04T18:53:00.000+01:00

The other day I wanted to have a what I call 'eggy muffin'. Very similar to that horrid thing those crappy golden arcs sell by what I imagine is a comfortable margin but everything to my own standards. Well of course - what else would you expect?

I've always just bought the muffin parts but since getting on the baking bandwagon I've now decided it is time to take the plunge and make my own. So armed with a recipe (Rose Levy Beranbaums's from the Bread Bible) away I went.

Her recipe was quite easy and although you can let the sit for longer (24 hours if you like) I didn't. I made it with the minimum hours needed and they still turned out great. My only thing since making them is that I would probably form them by hand (using my largest cutter yielded too small of a muffin) and I would finish them off in the oven to keep them warm while continuing the cooking on the cast iron griddle. Only because mine seems to make them blacker than even I like.

However, all I can say is how easy they are. I will no longer buy them and instead will just freeze the leftovers. Now...on to brioche! Wish me luck!

You say Tabouleh or tabouli, or tabbouleh, or tabbulah even...

2007-07-17T17:30:00.000+01:00

Well rather a strange title but rather fitting for my post. It goes under several different names and many different ingredients. I think the best bit about this dish is that anything goes really. I saw it in a magazine (although I have a number of variations in my cookbook collection) and thought, that sounds easy.

So off to the kitchen I trot to make me some and how great it was. I'm always looking for something that is good, easy and doesn't take a lot of effort when you've worked all day. This recipe is just the answer. It doesn't cost a lot either since if you have a glut of one thing - just add that and skimp on the something else. Who is to know? Isn't the best part of making salads putting in what you have more of orr less of what you don't like?

I only decided on this recipe (aside from the ease of it) to help me overcome my fear/loathing of couscous. Yes, tabbouleh is traditionally Bulgar wheat but you can put what you have - I have done both Bulgar wheat and couscous. The fear/loathing - reason well I won't get into it here - suffice to say it isn't a pretty sight!

So now for the recipe - and remember you can adjust or delete or add things you like. I just happen to like this combination.

1 cup Bulgar wheat
2 cups stock (any kind you like - I used vegetable) or water

Pour boiling stock or water over Bulgar wheat which has been placed in a bowl. Cover with cling film and let sit for 30 minutes to soak up the water/stock. After the 30 minutes test to make sure it is softened enough. Leave longer if needed or drain in a fine-meshed sieve if done.

Cherry Tomatoes
Cucumber
Coriander (large bunch)
Juice from 2 lemons
Zest from said 2 lemons
3-4 Tablespoons Olive Oil
Halloumi - several slices, cubed
Black olives - chopped (or kalamata olives if you have them)
Pine nuts - toasted
Salt & Pepper to taste

Chop the tomatoes into quarters and place in a big bowl. Cut the cucumber into small cubes (you can de-seed it if you like - I didn't because I didn't want to waste it) and put those into the bowl with the tomatoes. Roughly chop the coriander and put that into the bowl. Add the olives, halloumi and zest. Add the drained Bulgar wheat.

Pour over the lemon juice and olive oil and stir. Add salt and pepper to taste. Toss in pine nuts and have a final stir. Serve at room temperature. If you don't eat it all it will keep for several days and gets better! Pull out 30-45 minutes before dinner if it have been put into the fridge.

I did the above but also with couscous which I used 300 grams of couscous to 600 mls of stock. I found this seem to work well (as I always get it too water logged!). I at least now enjoy couscous - and you might too! Enjoy!

Falling behind...

2007-06-20T20:55:00.000+01:00

Well again a long time between posts as I have been super busy. Do what you may ask? Well cleaning and getting ready for the summer. You know the house faeries don't just come and clean for me because I'm a nice person. What? You mean they should? I knew it! Well until they come I guess I'll carry on - it has to be done.

Last week I made some home-made granola bars. I saw a recipe for energy bars and I thought - yeah easily done and not a lot of expensive ingredients. So I set about to make my own with of course my own twist.

I brought them into work the next day for one of our meetings and everyone thought they were pretty good. I didn't make them very crisp (although I like crunchy things) but I did find them crunchy and soft enough. So here is the recipe for those of you wanting to give it a go.

MysticBunny's Granola Bars

300 grams Rolled Oats (not porridge oats!)
100 grams flaked almonds (or any other nut you prefer - I just happen to have this kind)
100 grams pistachio nuts (see note above)
75 grams dried berry fruit (cherries, cranberries, etc. work well)

Put all of the above into a bowl and toss to combine.

100 grams unsalted butter
175 grams honey (use something neutral)
1 teaspoon cinnamon
1 teaspoon vanilla extract
pinch of salt

Melt all of the above in a small saucepan until it is melted and amalgamated. Pour over the dry ingredients and mix thoroughly. Place on a shallow oven tray that is lined (parchment or greaseproof work well). Flatten out to the edges of the pan so that it is even. Please into a pre-heated oven at 180 C or 350 F and bake for 25 to 30 minutes until it is a nice toasty brown colour.

50 grams dark chocolate, melted

Melt chocolate and once bars come out of the oven score and cut them. Then to make your bars and then drizzle the melted chocolate over them. Allow to cool to room temperature and store in a tin.

Really you can use just about anything you want nut or dried fruit wise. The recipe is very adaptable and that goes for chocolate - if you like milk more than dark or white - use that. I just happened to have used what I had in the house. Now I'll begin to make these rather than buy those things at the store...just more of a reason for you to get into the kitchen! Enjoy!

Marinating and inventing...

2007-05-25T22:17:00.000+01:00

I got an organic leg of lamb the other day at the store (reduced of course!) and was stuck for something new to do with it other than roast it like usual. So quick inventory of the fridge and larder yielded some possibilities and I soon got to work.

I decided to marinate the meat since it was a work night and I don't have time to do much when getting home but put dinner in the oven and get it quickly to the table. So decided that I had a few lemons - always good for juice and zest. I also had some garlic and a bit of onion. Again just chopped it roughly - pretty doesn't matter in a marinade. I then got out the olive oil - an essential! Then some fresh herbs from the window sill containers - some chervil, parsley and coriander. Oh yeah, and some dried herbs too - oregano (my fresh kind has only just come up), some ground coriander and finally a few coriander seeds as well.

So into a zip lock bag goes the leg of lamb, juice of three lemons and zest, some garlic, onions, good few glugs of olive oil, and herbs. All get put back in the fridge for the day (I did this in the morning before work) and turned at lunch time (yes, I work so close to home I can often come home for lunch!).

When I got home it all got dumped into a dish and into a hot oven for about 80 minutes or so and it was lovely. The lemons did their job and it was permeated throughout but not in a over-powering kind of way. Lamb is usually quite tender but roasting it usually if done too well is tough. this was just right.

My point in all of this is - there was no recipe. I see people all the time (telly especially) going through a recipe and such and really it is about your own tastes and what you like. I just put together things I thought would work - worst case is you have a crap dinner - but you learned!

I have had only one real disaster - the fruit disaster (see previous post). Others might have more - I do too I just don't always reveal them. But that you try and can laugh (usually at a later date!) then that is half the battle. I might recount some day the petit four disaster - but it was an editable disaster! I'm not quite at the laugh stage!

BTW, earlier in the week I went with the librarians who buy our promotional items for the libraries. Our title for this month's promotion was 'Food for Thought' - quite apt. Anyway, I went as 'cookery book' advisor. Translated that meant I got to pick the cookery books. I also got to help getting some of the fiction stock as well. I had a blast going through the books and deciding what was good/bad. I only wish we had more money - but alas we made do. Enjoy!

How does your herb garden grow?

2007-05-08T19:52:00.000+01:00

Well it has been a while without posting but time flies when you are so busy. I have a few pictures though to keep you interested. I took a few of the herbs that I planted. However, since these were taken they have grown mighty big. I have already begun to harvest them and use them.

This one is coriander which I love to use in just about everything!

This is my parsley which again is used everywhere imaginable. They rather look the same but they are different!

I have also sown a few more since taking these. I planted chervil, lovage, basil (two kinds), and some oregano. The lovage however, is not co-operating and refuses to grow. I will give it another week and then pick something else. I'm not sure why the seeds didn't take.

Anyway, that's all for the moment...more soon!

Oh my quiche and men who eat them!

2007-05-08T19:36:00.000+01:00

A few nights ago I made a home made quiche. I don't make them often simply because I tend to find them reduced every so often. However, the other day I got a load of free-range large eggs reduced so thought I'd make a quiche to help use up some of the eggs. On this same day I got some shrimp along with some asparagus, again reduced. Hmmm....sounds like a plan!

Of course I mentioned in an earlier post about getting some pastry flour that M&S supposedly use for their items. I had used it once in the past but for whatever reason it was difficult to work with. This time though I used a bit more water and it was actually quite easy to work with.

I was a bit lazy with the crust as I normally let it hang off the edges and when blind-baked I then just cut off the excess. But this time I just folded it in and that was it. I didn't want to waste one bit of the crust.

I popped it into the oven with my ceramic baking beads in some parchment paper for about 15 minutes. I then removed the beads and baked for another 5 minutes to crisp the inside crust. I then just mixed up some eggs, salt, pepper and milk and had that ready to go. The shrimp was already peeled - so no messing there. I just had to trim the asparagus and I cut them in half so that it would fit nicely into the pan. I also grated some double Gloucester cheese for the top.

Pan comes out and I arrange shrimp and asparagus on crust and pour over egg mixture. I then arranged some of the tips on top to make it pretty and then the cheese. Popped back into oven for about 40-50 minutes and presto - quiche.

Pictures to prove it!

This is the whole quiche - lovely!

This is a slice of the quiche on one of my vintage Pyrex plates. I got them 'new' as in never used before with the stickers still attached! You can hate me later!

Dress that salad!

2007-04-02T18:48:00.000+01:00

Hard to believe it but I used to eat salad dry. Yup, no dressing for me - remember I hate most condiments. Well at least the kinds you buy.

About two summers ago in a heat wave (well one hot day!) I made my usual plate salad. For me this is anything that I have left in the fridge and in it goes. So if I have some steamed veg, in. I might have some hard boiled eggs or left over bits of cheese - in. I also toss in some pasta usually small shapes that I can quickly cook on the hob in minutes without adding heat to the flat.

But we were stuck for dressings - no bottle in sight and J would not have this. I eat salad without mostly because I don't like mayo - most dressing have this in them. So off I trundle to cookbook shelf in search of something I can make that is easy and that I have the ingredients to hand. Up comes a gem of a recipe for maple dressing. Looked rather easy and with the heat looming it wasn't much of a bother either.

So that's how it began and we have since moved on to other delights. So I suppose I have to take it back that I hate condiments but I won't because I still do. I only like those that I make!

So what was the recipe you ask? Simple.

Maple Dressing

1 clove garlic (peeled and cut into quarters)
4 tablespoons of olive oil
2 tablespoons maple syrup
2 tablespoons of balsamic vinegar
2 tablespoons of cider vinegar
1 tablespoon soy sauce
pepper to taste

In a jar combine all ingredients and shake well. Let stand for 3 hours to develop the flavours or overnight is even better. If you really like garlic up it to 2 or 3 cloves. If you can stand to keep it in the fridge for a few days the garlic is pickled (for lack of a better description) and is lovely on your salad - but not on the same day as you make it! Makes about 3/4 of a cup dressing.

This is a great dressing for most anything and it also is a good marinade too as I found out!

Parmesan dressing

1 clove garlic crushed or minced finely
juice of one lemon (throw in zest if you like too!)
1/2 cup olive oil
1/4 cup dry vermouth
1/2 Parmesan cheese
pepper to taste

In a jar add the olive oil, vermouth, and lemon juice. Shake and then add your cheese and garlic. Shake again and season with pepper (you can add salt too but I find it doesn't need it) and let stand several hours or overnight for flavours to develop. This one again is better when it stands in the fridge for a day or two. This makes about a cup of dressing which for us lasts about 2-3 side salads.

Blue Cheese Dressing

2 tablespoons of crumbled blue cheese
2 tablespoons of sour cream
2 tablespoons mayonnaise

Crumble cheese into bowl. Add sour cream and mayonnaise and stir until blended. Depending on the cheese and veining it can turn a light grey colour - don't worry - it will be lovely. This is enough to top two side salads or one large bowl.

Now, I can hear you all saying - but you hate mayo! I know I said I hate mayo but this dressing even for me is an exception (you will soon learn I'm full of contradictions and exceptions!) as I cannot taste it when mixed with the cream cheese. And if you are lucky to use Stilton then this too adds to the flavour. But I also only use Hellmanns as it is the only one I will tolerate all others are rubbish!

Next I'm going to try my hand at making Caesar dressing so I'll keep you posted but that's only if I don't keep finding blue cheese reduced! It seems since making this I find it now all the time! Makes like much more interesting as we have tried just about all of the major brands at a fraction of the cost.

So off you go - you know you have these ingredients in your larder. You now have no excuse - dress that salad!! Enjoy.

Corn Tortillas - an update

2007-03-30T18:58:00.000+01:00

Well tonight's dinner was enchiladas. While I didn't admittedly make the sauce (it was reduced though) I made the corn tortillas that I wrapped all the stuff in.

It has long been a goal to make my own. I got a press from America that would do all the pressing (not that I cannot roll it out but thought it would make them more even - which it does!). The goal came rather like most out of frustration. The frustration was borne because one cannot in this island get anything that is near an authentic corn tortilla.

A long time ago (not really but it sounded good!) while shopping for the usual food stuff I wanted corn tortillas. Of course here they only seem to sell them in a 'set' meal - meaning high cost for corn tortillas, a packet of spices and a pouch of sauce. Well in my usual fashion thought 'Nope, I'll make my own'. That will teach me!

So had to first find a tortilla press - check. This admittedly took the longest because I wanted a cast iron one (durability issue) and could find none on sale here in the UK. Only the US was open to me and it seemed everyone was interested in gouging me for shipping. Finally found a one at a reasonable price and shipping too was reasonable.

Then had to find the masa harina - check - see previous post below. This was easier - not sure why really. Then had to season cast iron pan for cooking said tortillas once made (before preparing them into dinner) - check.

So finally culmination is today - enchiladas. I found a recipe that gave me directions on how to make the tortillas and then how to use them in the press. Quite helpful but as usual I have a few tips.

One, don't use cling film for the press. I found parchment paper worked much better. I was able to flatten the dough and remove it far easier than cling film. I cut the paper so that I could fold it over and have one end that was closed. I used that end closest to the press handle.

Two, the recipe said to use a tea towel to keep the tortillas in while cooking them. This should probably be a slightly damp towel as I thought a dry one didn't keep them moist enough. Next time I'll wring it till almost dry and use it that way. Because when trying to roll them and tuck them into the dish they started to crack (not unsightly you understand but I wanted them to remain moist).

Otherwise I could find little to improve upon. The dough was quite easy to handle and only required a small sprinkling of water to get it to the right consistency of 'soft cookie' dough.

Sadly, no pictures but it was lovely. Although I'm not a condiment person (this applies to sauces, gravies, just about anything that spreads or is a liquid!) I must admit I enjoyed the dinner. Now off to find how to make sauce.

What is art?

2007-03-30T10:12:00.000+01:00

I was watching Nigel Slater last night on the BBC and he was interviewing Keith Allen and one of his friends who was cooking a dish for Keith said 'Food is art without the evidence'. I could find nothing via searching to attribute this quote to.

It took me a while to register it but think about that quote for a minute. I thought how true that saying is. While we strive to cook we eradicate all the evidence of its existence. Well some people document its (as we see on other blogs) existence but by and large we (humans) cook and then consume.

Then I began thinking of other thoughts - dangerous I know. Is all of your cooking geared towards that final 'look'? That final picture perfect meal that we all strive for - otherwise why buy cookbooks? Why continue to beat ourselves up when it doesn't quite look like the picture?

Perhaps it is me getting older that I feel I don't have to 'conform' to anyone's expectations of me and especially about my cooking. I like to cook for people and I like to see that they have enjoyed the meal but I'm getting less impressed by the 'look' of something. Yesterday, I had some blackberries (brambles in the UK) and decided to make muffins with them. So I just took a few recipes I had and made my own - fearful of what might come out of the oven.

However, as usual my fear was for nought. The muffins were quite tasty and even appealing (although no pictures survive) despite my fears. I began to ponder this idea of why I am so fearful. I've had only one real disaster - we call it the fruit disaster. I once saw this program about fruit and creme fraiche and in some important way forgot something because it was awful - both in taste and presentation.

Otherwise, most of my cooking adventures are or have been edible (I'll skip over the mint doubling episode too!). I think the fear comes from the unknown. While I'm cooking or baking I just tend to throw in what I think will work. While I use recipes as a guide I often deviate from them. A friend of mine says we all have our palette. Mine just happens to be in cooking although I am quite good at a number of other things too!

Here's to the adventure in art of cookery.....I feel a title in there somewhere!

Vegetarian cake?

2007-03-25T19:55:00.000+01:00

In my reading quest - basically surfing around for interesting things to read I came across a blog post about a vegetarian birthday cake. Since I was a vegetarian this perplexed me since I never made much of a distinction between a veggie and non-veggie cake. After all most cakes are vegetarian, unless you are making something with gelatin in it you are safe with most if not all cakes.

Now I have had to make cakes with considerations for people who cannot tolerate wheat or gluten - simply make a flour-less cake, which will usually suffice. Or you can use soya flour which gives nearly identical results without much sacrifice to the taste. I made a mean flour-less cake in my 'Desserts to Die For' (recipe was For Chocolate Lovers Only but I omitted the chocolate nut ganache for another person's allergy) cookbook. I also made the wonderfully light frosting that went with it. Lovely... BTW, that blogger obviously had never heard of this cookbook - otherwise she would never have needed the net!

Anyway, that's my strange comment for today. Cooking wise I made bread (recipe from Dough - the sweet one because I'm going to make French Toast with it later in the week) and dinner was a bunch of leftovers from the week fish pie, potatoes, peas, and some shrimp. Rather pathetic but hey they all have to be used and I don't waste food. Unlike what I saw of some American households (even a few British ones too!) I do not throw food out. I work it so that it all is used up and not much goes in the bin. If only we had an outdoor garden to have a compost heap - I'd be a dangerous woman. Well I'm already dangerous - mostly to myself!

Quiche and other things men supposedly don't eat!

2007-03-24T20:29:00.000Z

About a year ago I found this site for flour - very good and can recommend them quite highly. I got several different flours and their bulk yeast. I thought it was good value for money and it actually is on par with Red Star, which is suppose to come from France. I believe this one came from Holland. However, performance for me is always key - this yeast is very good and performs spot on.

The one flour that I found interesting was the one for pastry that is/was the same kind as used in M&S pastry. I haven't had it (pastry from M&S that is) so cannot comment but it really is lovely. I don't make many things with pastry but recently made a quiche with it and it really came out great. Only thing is that is doesn't roll quite like my normal pastry but once you know this you can compensate for it.

I also got Masa Harina so that I can make my own corn tortillas. And yes, I am so sad that I finally got a cast iron tortilla press from the good old USA (via Mexico) so that I can press them out rather than having to roll them.
Pictures finally attached! Although I might try rolling them but we shall see. Now all I have to do is clean and season a cast iron skillet that I got for the job. It isn't a pan with a lip but no lip and very flat rather like a griddle but with a handle if that makes sense. I need to get it clean - lots of rust on it but perhaps when I am off next week. I found an article on-line about bringing them back to life.

Off to dream of future meals.......zzzzzzzzzzzzzzzzzzzzzzzzzzzz

Pasta with a twist

2007-03-21T20:10:00.000Z

Was tonight looking for a way to make pasta a bit different. I usually make fresh pasta and then just use a bit of garlic puree and lemon juice sort of thing. However, tonight I wanted garlic punch. I have seen garlic pasta but it pales once cooked. I think this is because it is dried and once you have cooked it for so long that its gone - at least the taste of it is.

So made fresh pasta (I use 100 grams of pasta to one large whole egg). However, I also added one clove of fresh garlic to the Magimix for every 200 grams of flour. What a difference this made to the final product. I then just did my usual of slicing thinly a red onion, added a knob of butter, some parsley and coriander, and the juice of one lemon. If you are really decadent then a small shaving of Parmesan is also called for.

All J could say was 'Cook that again!' which translates that it was a good thing (someone else says that!) and I can make it any time I want. I served it with some grilled zucchini and aubergine which was lovely with all its hatch marks on it (don't you just love the grill pan?!).

Anyway, try it sometime you might find you like it better. Off to have some tea and a cupcake. Last night had a burning passion for chocolate cake but made cupcakes instead with cream cheese frosting.

Busy Bee....Buzz...Buzz

2007-03-17T20:29:00.000Z

Well it seems life as always is on the super-fast speed. Why is it that things always just go by so fast but when you are in a meeting it goes so slow?

Yesterday was non-stop as I had to run to the hospital to have blood drawn that I couldn't have done at the clinic. What makes it bad was the doctor should have told me it needed to be done there. Instead I made an appointment at the clinic which wasted money (phone call to make appointment), and time (clinic's and mine). As they say 'It's annoyin'.

Weather was just lovely today but hear it will soon go back to cold. I only wish it would make up its mind and go one way or the other but the roller coaster ride is doing my head in.

Finally got around to beginning my herbs from seeds. I hopefully soon will have Italian flat leaf parsley, coriander, lovage, and chervil. Unfortunately, now I need more potting soil! I have never tried lovage before nor chervil - both I got as organic seeds from some place on-line and it will be interesting to see what they taste like. haven't a clue what I'll use them in but I shall find something that you can be sure of.

Off to find some pudding post dinner - perhaps some crepes. So easy to make and wonderful with just about anything but as usual I prefer the simple things - vanilla sugar or chocolate spread. Lovely....

Quick meals for working women...

2007-03-11T21:18:00.000Z

When I work during the week I try to have quick meals that don't take a lot of time to prepare and get to the table. Most of the time what I do is make a time-consuming dish at the weekends (or on my days off it just depends) and make enough to have leftovers during the week. This however isn't always the answer since I can often work 4 days or more in a row.

So what do you do then? Well I try to keep to hand the basics in the fridge or larder to help but often you can get caught short and have to work with what is at hand. The other day I was wondering what to make for dinner and there wasn't much in the fridge for dinner and the thought of thawing something also did not appeal. I took stock of what I did have (1/2 butternut squash, risotto rice, Parmesan, and some dried porcini mushrooms) and began to make dinner.

While risotto is time consuming in that you have to stand and stir for me it is a perfect meal. I roasted the butternut squash with some olive oil, salt, and black pepper and a teaspoon of honey. I then re-hydrated some of the dried mushrooms. Cut up an onion and a few cloves of garlic. Mixed up some low salt bullion and added to it the strained mushroom juice. I the began the sweating of the onions in some butter and olive oil. I then added the garlic and rice and cooked for about a minute. I then added a good slug of white wine and allowed that to evaporate and began ladling in my broth into the risotto. I then added the mushrooms at this point and continue to cook and adding broth when it has nearly been absorbed by the rice. When about 3/4 of the way done I added the cooked squash (if you cut into small chunks they will cook quickly and you won't have to prepare them before tossing in). Once you the rice is nearly cooked you add your knob of butter and good handful of Parmesan to thicken. Enjoy.

Now while it might be a lot of time preparing - there is only 20 minutes of actual stirring. It is a fast an nutritious meal that if you are counting the calories, fat, etc. you can adjust the point is that it is to personal preference. The best thing about risotto is that you can add just about anything and it will work. I've used asparagus tips (and even the stalks), peas, bacon bits, you name it then throw it in.

I also have a number of what I call quick dishes that take no time to prepare if you have the stuff. Quesadillas are a favourite in this house and really take only about 10 minutes of prep and 1-2 minutes cooking. There is also my stand-by of cooked breakfast. This usually consists of eggs in some form (either scrambled, sunny-side up, omelette), grits, sausages, baked beans, toast, mushrooms, etc. Although not all of that but you get the idea that you have a lot of options in that dinner choice to really make it with gusto. I also have a quick chicken recipe that I use when really pressed for time which while cooking means I can do my clean-up and have only the dinner dishes left.

I suppose it comes down also to a mind-set that you will cook something good for your family and commit the time and effort. I do have my doodle-noodle nights (think cup or noodles only not so salty or high in fat!) but they too are souped-up (no pun intended!) to include spring onions, shrimp, bok choi, or whatever I have in the veggie bin along with plenty of red chilli paste. The point should be use what you have and don't be limited by your mind. Enjoy your advventure!

Childhood food memories...

2007-03-11T16:28:00.000Z

I must admit I have a large cookbook collection probably in excess of 300 or so books. I began collecting many years ago (more than I probably care to admit about now!) but I have since begun to refine my tastes and am now quite discriminating on what books I will buy.

I tend to go off on tangents and when really into something I would get all the best books on the subject. For instance, once when in the bookstore, I saw this book on chocolate - it was like porn for chocolate lovers. I could not put the book down. I did not get it that day but of course, it only took me a few days to go back and get the book. What was it you ask? Death by Chocolate by Marcel Desaulniers. I remember then finding a show on one of the cooking channels back home - how I wish I had kept the videos I had taped, I taped over them with Martha Stewart. While I am happy to have some of her older shows (they were the best if you ask me) it would have been useful to keep his shows too. Hindsight is 20/20 as they say.

Anyway, despite having the book I made only one item in it for a long time (probably more out of fear than anything else - the recipes often are intimidating to read through let alone make). I then, when moving to England, found that cakes here were nothing like our American counterparts. Icing here is usually fondant but I think it is such a super-sugar rush that I cannot stand it. They really do not do icing as we do. Therefore, I began to broaden my baking horizons and started making most of the items in this book. My particular favourite is the White and Dark Chocolate Pistachio Cake. It really is the best frosting by far and has just the right amount of sweet, chocolate taste.

Now for the reason for the posting - see I am already on a tangent! I made yesterday a loaf of bread - nothing unusual in that but instead of the usual loaf I made a sweeter type of bread more akin to a brioche but not as sweet. I got the recipe from my Dough cookbook (another one I recommend) and this got me to thinking of my childhood and how we had gotten this type of bread usually for our Easter dinner.

I then began to think of all the other breads I had that I cannot now find and one was a poppy seed confection that really was out of this world. Therefore, I naturally turned to a cookery book that I saw in the States about 7 years ago called Polish Heritage Cookery, what a gem this book has turned out to be. Eventually I found a recipe, which sounds similar to what I remember but of course, it will be a lot of work. I will have to gather a number of ingredients for it but I'll report back when I have made the item. I hope that I can get the camera to work and take a picture of it as well. I must admit I am a techie but working that thing is often beyond me.

Now this is a rather long post but I find it is often food that transports us back to our childhood and to relive those pleasant memories gone by. I am lucky to have many of my family recipes that my grandmother made. I so wished that she had written them down even if they were in Polish - it would be something. I do have her cookbook but the date in it is well past when she would have begun cooking so I can only assume it was a present. I can see some similarities to the recipes of some items I make but they are never the exact - nor are the ingredients.

I tend to cook the same way - I will synthesise a number of recipes and tackle it my own way. I sometimes have flops but then again life is a learning curve. Hopefully, I’ll have a bit more to pass on when I am gone as I try to keep a record of the recipes I like and have adapted. At least I hope there will be someone in my family that will enjoy cooking and getting the best they can from their food. We shall see…

Where does your meat come from?

2007-03-06T21:38:00.000Z

The BBC has a new program that I watched recently called Kill it, Cook it, Eat it which I found very interesting and informative. The program basically takes you back to the how your food gets to the supermarket before it is packaged so nice and sterile.

I have been on both sides and had I not many years ago, been in an abattoir and saw for myself how meat arrives to my table I might have found it shocking. But I'm a firm believer that you should know where it comes from before putting it in your mouth. If you cannot trace your food origins then my question is why are you putting it in your mouth?

This process for me hasn't been an overnight modification but a gradual change - an evolution in my ethics and responsibility as another person on this planet. I cannot do everything perfect - far from it. But I do try to be as responsible as my purse strings (and salary) will allow.

Many years ago when touring that abattoir I began a process of excluding meat from my diet. There was no special reason other than I liked other things. I had by 1989 cut all beef out of my diet (for a later post on why I did not enjoy beef) and was slowly working out pork. By that time I hadn't had a hot dog for some 10 years and still could not stomach the sight of them. I ate more poultry and fish and slowly lessened the poultry as well.

I then came to the UK and went on to becoming a vegetarian and excluding all animal products. This wasn't a 'choice' but rather a way to keep harmony among my partner and me. But I had a problem with eliminating fish as there was no acceptable substitute within the veggie world and I just plain liked it. So fish was incorporated into the diet but all the other animal products excluded.

But after about 5 years of this I began to miss being able to make things that my mother made. I was afraid I would lose those skills and recipes if I did not use them. I was inventive and made similar things that made them vegetarian but they of course never came close to the real thing. However, I didn't just plunge into buying any type of meat.

During this time of being a vegetarian I had done a number of studies on our household which gave me an idea of our ecological footprint. We paid a lot of attention to where our food was coming from and how far it was travelling before we got it in our mouths. The test in my opinion is skewed a bit but it is worth doing if only for you to get an idea of how much your fresh grapes which came from Chile cost the rest of the world in carbon emissions.

In any event, when going back to eating meat we opted for organic or free range meat only. We were both opposed to eating battery farmed anything. I buy only free-range or organic eggs as prices dictate and we only eat organic or free-range meat. We try to buy local produce when available and if it is not we then look at where the food has come from. Is there an option from France versus South Africa?

While we try our best it is often impossible to buy entirely local but you begin to see how difficult it will be for people to change. What I found most saddening was that people were unaware of how meat came to the supermarket but also did not seem to care - only that it was there and they could buy it. While the program gives people the option of finding out how meat is slaughtered if people are not interested in the first place - how will it affect them? Already the picture has widened and as yet no answer from the masses.

Feeding America Project

2007-03-04T14:09:00.000Z

I was ambling around the web doing my usual, finding links of interest and stumbled upon the Feeding America: The Historic American Cookbook Project. What a treat of a find! All manner of old cookbooks dedicated to American cookery.

While I have a great number of old cookery books (some American and some English) I was pleased to discover this site. You can view the actual pages on-line or download them in .pdf format for perusal off-line. What a gift! I even found one that I have in my own collection which can be found here. I really only had gotten the book for the title and not its historical significance. I just loved the title 'The way to a man's heart...' classic isn't it?

Don't go to this link and think you'll only spend a few minutes there - I've been there for over an hour just perusing the titles and pictures. I have even downloaded a few of the files for looking at later. I just love old cookery books.

I did a bit of updating on my website - more pictures of my purses and such. Although I like being able to post to this blog the website attracts a number of hits and I try to keep news current there. However, since my Uni career is now over (for the time being!) there isn't much to be posted on the web site.

Enjoy the site...

Biscotti and other crunchy things....

2007-02-27T19:00:00.000Z

Have another meeting this week at work so am making Chocolate Biscotti. I found this recipe from another blog and thought it was interesting in that it contained butter and not oil, which is how most biscotti are made. So thought I'd give it a go and see how well it works. I have made biscotti in the past - usually just a plain one with nuts or chocolate chunks in it.

However, this recipe is quite good and so chocolaty that a dipped layer of melted chocolate would be surplus to requirements. But then again I'm not a chocoholic but I do enjoy things made with good quality chocolate. I'll have to get some Valrhona chocolate as that makes the best brownies and I bet it would lend just the right amount of depth to this treat too.

I have to say that the tip of letting the logs cool was also quite helpful. I have always cut the biscotti while warm and wondered why I had more crumbs than biscotti. I now will always do this.

I also liked the tip of brushing the logs with a beaten egg white. This added a glossy shine the biscotti while also I think keeping the whole log together with less crumbs than I have had in previous batches.

So now that you have been tempted go ahead and try the recipe. You might be sorry because you'll see how fast they go! Enjoy!

Winter comfort foods

2007-02-11T19:11:00.000Z

There is something about winter and making comfort foods. I tend to always cook and bake more in the winter months than the summer ones. Not that I don't bake or cook in the summer time but I tend to make stews and soups much more now than in summer. Summer is about enjoying the weather and in England it changes so quickly you have to enjoy all the sunshine you can get!

Over the weekend I made some split pea soup - lovely. The chunks of carrots and potatoes made it more like a chunky feast that needed a fork rather than a spoon. I also made a loaf of bread which went nicely. J usually likes cream crackers with his soups but with my home made ones he doesn't use them - doesn't want to adulterate them! Awwww, how sweet.

Now a bit more about the reduced aisle. Unfortunately, the nearest thing you can find reduced in America is when it's on sale. Over here in the UK when something is coming close to its sell by date the store staff reduce the item's price by usually half if not more depending on what it is and does it sell.

I am quite lucky and find a lot of things that I continually use reduced. I also go through these phases where I find the same things consistently reduced. For instance, I love hummus and I might go through a few weeks of always finding this reduced then it will be organic produce, or something similar. I try to shop at least three sometimes four times a week for my fresh vegetables and fruit so this provides me with ample opportunity to scour the usual reduced aisles.

I'm not sure what others do but for me and J this provides plenty of variety of what I might find but also allows me to try new recipes without having to get numerous ingredients at top prices. I usually have a well stocked larder and pantry so the basics and staples are almost always there and available. It also is economical as I am not making a mint in money and have to make it stretch.

Do you buy reduced? Is there anything that you wouldn't buy on the reduced aisle? I don't think there's much I wouldn't buy except for things that look off or I know are well off.

Keeping your buns warm!

2007-02-09T20:48:00.000Z

Well I finally made the famous cinnamon buns and they were quite a hit! I found a few recipes from my books but also a few from the web. I sort of then just combined what I knew from past experiences. I found that adding a bit of cinnamon and nutmeg to the yeasted dough allows for more depth of flavour. I also made a cream cheese frosting which had vanilla bean seeds in to give a more pronounced vanilla flavour

I had a dilemma in how I was going to keep them warm (cold buns are just not the same!). I then had a brain fart - I used my pizza stone. It seems so obvious now but what took me so long?! I must be getting old.

While the buns were baking the pizza stone was in the oven too getting super hot. When ready to transport the buns I wrapped the stone in two large kitchen towels and put a few rubber bands around to hold them in place. It must be noted that next time I'll use string to secure the towels. A few rubber bands perished when I was trying to figured out how to wrap the stone initially. Probably not a good idea!

I then wrapped nice piece of damask cloth around it (to make it look nice) and set that in the bottom of my basket. I then put the buns on top of the stone, which I had baked in glass pie plates (glass holds heat longer) and set off for work.

As it happened we got a large amount of snow dumped on us. It wasn't the nice fluffy kind of snow but the sleek, wet kind that makes it slippery just to walk. Thankfully, I had a nice friend who offered to pick me up and take me to work which came in handy - especially that day!

So now for the recipe - I have altered it a bit but nothing dramatic that shouldn't work for you too.

Cinnamon buns

Dough

1 Tbsp yeast (I used quick active kind that you don't have to re-hydrate)
1/4 cup water
1/2 cup melted butter
1/3 cup sugar
1 tsp salt
1 cup whole milk
1 large egg
4-5 cups bread flour
1 tsp cinnamon
1/2 tsp grated nutmeg

Mix all wet ingredients in a measuring cup. Add to a mixer 4 cups of flour and yeast and salt. Mix thoroughly. Add all the wet ingredients and mix dough. You might have to add the last cup of flour to the dough until it becomes soft and manageable (it will be soft but firm enough to handle). Knead a minute more once you have mixed it in the mixer for about 4-6 minutes. I didn't heat my liquids as I have found heating doesn't make the dough rise any faster - the yeast if in date will work warm or cold. Now I never heat things unless I am using the kind of yeast that has to be proofed.

Place in greased bowl, cover with cling film and allow to rise until at least double in volume. I just left it out overnight on the counter or you can leave in the fridge.

Filling

Melted butter (at least 1/4 to 1/2 cup)
1/4 cup brown sugar
1/4 cup vanilla sugar (white or raw)
1 1/2 tsp cinnamon

Mix both sugars and the cinnamon until well blended. Roll out dough into a rectangle if you like lots of dough between your swirls then leave it rather thick - and if you like less then roll it thinner. Brush dough with melted butter until coated. Spread cinnamon sugar over and roll up dough. Slice with a serrated knife and place in a well buttered dish (use some of that melted butter to coat it). Bake in a pre-heated oven at 180 degrees C or 350F for 15-25 minutes depending on the thickness of your dough and slices.

Cream Cheese Icing

2 1/2 ounces cream cheese, softened
5 1/2 ounces icing sugar
1 tsp vanilla extract
Seeds scrapped from a vanilla pod (optional)

Cream the cream cheese until well mixed and add icing sugar. Add vanilla extract and seeds and mix again. Depending on humidity, etc. you might have to add a bit more sugar but this is normal. It should be spreading consistency but not too liquid like.

Spread on rolls when they come out of the oven. Sit back with a cup of tea and enjoy!

Cinnamon Rolls Recipe Anyone?

2007-02-02T10:06:00.000Z

Am now hunting for a good cinnamon rolls recipe. I have one for cinnamon bread but it would be too rich for rolls (plus expensive as it contains lots of sour cream in the dough!). I wanted to bring something in for this committee I am on at work (a committee to improve work moral!) and figured it would cheer people up to have something home baked. I am a rarity in these days of convenience foods - I actually bake and cook from scratch!

I'm not hurting for recipes you understand, as I do have lots and lots of cookbooks (something for another posting!), but I want a tried and tested recipe. I am off for a few days (yippee a three-day weekend!) and will just trudge out to the store for some bread flour and make some for home first. Found a good recipe for cream cheese icing for the tops - one cannot have cinnamon rolls without the obligatory icing!

I collect handwritten recipes as well - some I have are from the 1870's! But unfortunately none contain cinnamon rolls. Wish I had more of them (I only have a few handwritten items) but they now go for big dollars as me and my friend say.

I've posted a few links to the left of places I like to visit. One is my best friend in America who does lovely things with broken china and sells them on eBay. I suppose that would make us good friends because me and anything that can break do not get along - she is the recipient of my clumsy ways!

A bit more about me is that I've been on-line since 1993 - a long time and I can remember a net with no lag. Shame it now is so clogged rather like the arteries of Americans! I didn't know much about what the Internet was then but knew I had to find it, get on it and use it! So in my usual fashion I got a book and read about it. It seems no one now thinks they need to do that but experience has taught me they still do.

Well this doesn't get me any closer to cinnamon rolls and I'm now going to go and forage for some breakfast. I'll post more later about me - perhaps you are wondering who this MysticBunny is?! Stay tuned....

Dumpster Diving

2007-02-01T21:36:00.000Z

Two weekends ago I came home from work and was rounding the corner when I heard this most God awful screeching noise. I then saw only about 1/4 of this piece of furniture that was being pushed by this rather large dude towards the trash containers. I think to myself - that looks interesting but as usual, I avert my eyes and look to the ground (or floor as it is referred to over here).

So in the door I go and wait for the lovely elevator to come whisk me up to my flat. I am counting the seconds as I wait - hoping that no one else passes by and grabs the treasure. The rather large dude and his cohorts come in the lobby area and are now too waiting for the elevator.

Finally, it arrives and I get in and they ask what floor? I say 7th and they push 6 for themselves. I hoping and praying that significant other is upstairs to help with the rescue, as I know I cannot move the furniture by myself - otherwise I am going to be sitting down there alone for a long, long time!

Dude and company get off and finally it reaches the 7th floor and I'm out like a shot and in the door and screaming for partner who answers. I tell him to get his shoes on (in my most panicked voice!) and that we are going to do some dumpster diving. Bless him, he knows me by now when I am in this mode not to question me as I am usually onto a good thing, and time is of the essence.

Back we go down to the lobby out the door to the where our trash bins are, and we see it. It is even better than I hoped and cannot believe someone got rid of this furniture. Well I can believe it because you see; I have practically furnished this whole flat with items found in the trash.

Therefore, we just look at each other and J (name withheld on purpose) says 'You've done it again'. Yeah, I do not know why I get good luck finding furniture and such bad luck in other areas but hey, I will take it! So one, two, three, and we lift and carry back into the lobby and up the elevators for its journey past the 6th floor to its new home on the 7th!

Once in the flat and we squeeze past the cabinet, which is now blocking the hall wardrobe and just about everything else and we wonder where to fit this beauty in our already cramped flat. We are lucky that we have a lot of room for a two bedroom flat but by American standards, it is small.

Fortunately, we had this useful but ugly hallway entertainment centre thingy in the hall. It was here when J moved in and Landlord said it could go. It was just kept, as it was utilitarian and did the job albeit not great on the eyes.

We now look at each other (it is great when you can read each other's mind!) and say – it has to go. So the long task of taking everything out and finding some place to put it began. Every inch of available floor space used, we were still unloading the thing! What now? Onto every chair, bed, and anything, flat that would hold something.

Then came the fun moment – breaking it apart, well you have to have some fun! It is quickly dispatched to the trash heap (it was not fit to be donated which we do if it is possible). Back up to the flat and we have to move the cabinet back out into the hall to be cleaned (it was filthy).

Then of course, since we were never able to move said entertainment centre I took the opportunity to clean behind it and wipe walls, etc. Then we had to Hoover and do all of that stuff too.

Now the cabinet comes back in for internal clean and rub with furniture polish. It really is not bad looking and only one of the drawers looks somewhat damaged from what I suspect is from too much heat (i.e. being too close to a heater or fire).

There is a cool bit where you pull on the handle and it comes down like a writing desk does but inside is a little overhead lamp with a mirror in back and a lovely glass shelf. I am assuming it was some sort of sideboard/drinks cabinet at one point. There are two large doors that pull out and reveal two shelves that can hold a lot of stuff (we keep our important papers in notebooks).

Now we have the task before us of putting it all back again. However, what was even more important was deciding on what has to go. We both knew the cabinet could not hold what was there previously. Also it was an opportunity to get rid of so much of our clutter that we figured we would not have bought something to replace it and only something like this would have driven us to begin the de-clutter process.

So kick kindly received and we started at 5pm and yes, did not get to bed until 5am but we had nearly everything back. We only had a few things on the floor that needed to be dealt with the largest bit was all away.

Here are a few pictures (if I can ever get it to work!) of the cabinet and the ones below that are from our other dumpster diving expeditions. We figured about half of our flat was free stuff and the other half is stuff we got via charity shops for very little money. In all we have only paid about £175.00 total if that.

Well that is one long post but thought you might enjoy the story. More adventures to follow so stay tuned!