Friday, April 29, 2011
Recipe: Creamy Asparagus Soup, with Wild Garlic Pesto
This soup is soooo lush! Really tasty and creamy, and made with some fantastic tasting local Wye Valley asparagus. Beautiful and thick, and the nutty wild garlic pesto drizzled on top compliments it perfectly. If you have any pesto left, it's delicious to have as a simple dip, with loads of crunchy vegetable crudite.
Asparagus soup with wild garlic pesto (serves 2)
For the soup:
50g butter
4 wild garlic leaves, roughly chopped
1 white onion, chopped
1 tbsp fresh thyme
200g asparagus (woody ends and all!), finely chopped
300g potatoes, peeled and finely diced
700ml chicken stock
250ml skimmed milk
Salt and pepper to taste
For the pesto:
8 wild garlic leaves
20g toasted pine nuts
10g finely grated parmesan
6 tbsp extra virgin olive oil
Salt and pepper to taste
1. Cook the white onion, thyme and wild garlic in the butter on a medium heat for 5 minutes. Add all the other ingredients, increase to a high heat, and cook for 20 minutes.
2. Meanwhile, blend all the pesto ingredients in a food processor until smooth, season to taste, and set aside.
3. Remove the soup from the heat, allow to cool a little, and blend until smooth. Return to the pan and heat up until nice and hot again. Season to taste, swirl in some of the wild garlic pesto, and serve!
Thursday, April 28, 2011
Great Tips for Anti Aging
As a mater of fact, everyone has to face this time of age someday. But, with our few efforts we can still try to look young and smart :)
Here i am going to share some very useful Home Remedies for ANTI AGING:
The oldest remedy to reducing wrinkles on the face is to drink plenty of water. It makes a difference and it shows.
Buy castor oil and apply this on your skin, to soften your skin and remove wrinkles.
Fade Age Spots- Apply a few drops of lemon juice on your face once or twice a day can face age spots and freckles. You can also mix lemon juice with yogurt and apply the mask on your face. Yogurt contains lactic acids which help in exfoliating your skin.
Fight Wrinkles- Rub the core of pineapple on your face for a few minutes and leave for 15 minutes. This remedy helps remove fine lines.
Remove Puffy Eyes and Wrinkles under Eyes- Apply bee’s honey on the skin all the way from the bone under your eye to your temple. Let it dry and then rinse off.
- Put metal spoons in the freezer from 10 minutes. Cover your closed eyes with the spoons for 10-15 minutes.
Light Circles under Eyes- Put slices of raw potato or cucumber over your eyelids for about 15 minutes. You can also wrap a grated raw potato in cheesecloth and apply to eyelids. Potato contains an enzyme that is used as a skin lightener in many skin care products.
- Place cool, used tea bags over eyelids. Leave it on for 10 minutes.
- Gently massage the skin with pure castor oil in the upward direction. Massaging improves blood circulation which results in tightening of muscles and tissues. It also gives the skin firmness and prevents wrinkles.
- Mix green pineapple juice and apple juice. Apply the mixture on your face and leave it for 10-15 minutes. This mask can be used every day. It helps remove wrinkles and heal cracked skin.
- Mash 1/4 banana or 1/2 avocado until it becomes creamy. Spread the cream all over your face. Leave for 15-20 minutes and rinse off with warm water. Banana is a wonderful anti-wrinkle ingredient while avocado is a natural rich moisturizer.
- Scrub your face with sugar. Sugar contains glycolic acid which is used in facial peels to treat and prevent wrinkles.
Here i am going to share some very useful Home Remedies for ANTI AGING:
The oldest remedy to reducing wrinkles on the face is to drink plenty of water. It makes a difference and it shows.
Buy castor oil and apply this on your skin, to soften your skin and remove wrinkles.
Fade Age Spots- Apply a few drops of lemon juice on your face once or twice a day can face age spots and freckles. You can also mix lemon juice with yogurt and apply the mask on your face. Yogurt contains lactic acids which help in exfoliating your skin.
Fight Wrinkles- Rub the core of pineapple on your face for a few minutes and leave for 15 minutes. This remedy helps remove fine lines.
Remove Puffy Eyes and Wrinkles under Eyes- Apply bee’s honey on the skin all the way from the bone under your eye to your temple. Let it dry and then rinse off.
- Put metal spoons in the freezer from 10 minutes. Cover your closed eyes with the spoons for 10-15 minutes.
Light Circles under Eyes- Put slices of raw potato or cucumber over your eyelids for about 15 minutes. You can also wrap a grated raw potato in cheesecloth and apply to eyelids. Potato contains an enzyme that is used as a skin lightener in many skin care products.
- Place cool, used tea bags over eyelids. Leave it on for 10 minutes.
- Gently massage the skin with pure castor oil in the upward direction. Massaging improves blood circulation which results in tightening of muscles and tissues. It also gives the skin firmness and prevents wrinkles.
- Mix green pineapple juice and apple juice. Apply the mixture on your face and leave it for 10-15 minutes. This mask can be used every day. It helps remove wrinkles and heal cracked skin.
- Mash 1/4 banana or 1/2 avocado until it becomes creamy. Spread the cream all over your face. Leave for 15-20 minutes and rinse off with warm water. Banana is a wonderful anti-wrinkle ingredient while avocado is a natural rich moisturizer.
- Scrub your face with sugar. Sugar contains glycolic acid which is used in facial peels to treat and prevent wrinkles.
Recipe: Green Vegetable Minestrone
This is a lovely tasty summer soup, wonderfully fresh tasting with the seasonal green vegetables and fragrant fresh herbs! The hint of savoury smokiness from the bacon makes it taste wonderful as well. This year I am trying to grow my own french beans from seed, so im hoping perhaps in a couple of months I might be able to make this dish with my own homegrown beans! Stellini (sometimes called Astrini) is the MOST adorable pasta i've ever seen- it's all diddy! They are tincy, star shaped pasta (hence the "Stell" or "Astr"- latin routes for the word star) that i got from my local farm shop. If you can't find it, add some little macaroni instead, and give the macaroni at least an extra 5 minutes of cooking time. You can also, of course, make this soup vegetarian by using veg stock and getting rid of the bacon.
Green Vegetable Minestrone (serves 6)
3 tbsp extra virgin olive oil (plus extra for garnish)
1 red onion, finely diced
2 stalks celery, diced
1 carrot, peeled and diced
3 cloves garlic, finely chopped
2 rashers smoky bacon, diced
1.5 litres vegetable or chicken stock (or a mixture)
2 bay leaves
2tbsp fresh parsley, finely chopped
½ tsp dried thyme
120g spring greens
50g tenderstem broccoli, sliced
50g french beans, sliced
50g Sugarsnap peas, sliced
90g very small pasta
50g frozen peas
Finely grated parmesan and torn basil for garnish
1. Sautee the red onion, celery, carrot, bacon and garlic in the olive oil, covered, for 10 minutes, stirring occasionally. Add stock, bay leaves, parsley and thyme, and bring to the boil. Boil for 5 minutes.
2. Add the spring greens, broccoli, green beans and sugar snaps, and cook for five minutes. Add pasta and cook for 3 minutes. Add frozen peas and cook for a further 2 minutes.
3. Season to taste, garnish with parmesan, a drizzle of extra virgin olive oil, and a few torn basil leaves.
The Kids' Trashy Holiday Challenge
Seaside recycling bins at Barry Island.
"We knew you'd take this photo" shouted my children in unison
I kept it all low key. I didn't go on about it. There were no daily weigh-ins, no photos or any intrusive monitoring. I just planted a simple seed of a challenge, that was all, and observed the consequences that would come!
And the challenge I set my two children was to see who could create the LEAST amount of rubbish during the last week of the Easter holidays.
Of course, my youngest son - formerly known as the Bin Saboteur from the days when he'd throw banana skins in the recycling bin - remained true to his reputation and thought it would be much more fun to see who could create the MOST amount of rubbish. However my instructions were clear..and it was noted that there would be a tenner in it for whoever could generate the least. I know it wasn't necessary for a financial carrot to be dangled, but I was also experimenting with motivations and sadly it was only when some cash was mentioned, did the interest and excitement start to build.
I soon realised that the last week of the holidays was probably not the best time for such a challenge, as I'd set my sights high and was hoping for at least one boy to attempt zero waste. However, this is real life, and for them it also became a lesson in trying to dodge the rubbish that the world throws at you, especially with a long-distance train trip to Bristol and Wales, including a mini-excursion to the seaside too. With a varied week of activities planned, naturally there would be many surprises. What I hadn't planned for was that I would be one of the biggest culprits of them all.
It all started on Day One of the challenge, when ironically I'd been to a Zero Waste meeting in Ipswich. On my way home, I picked up the children from Holiday Club to find quite a lot of tuna pasta left in my youngest's packed lunch.
When we started talking about it, he told me that it was my fault for giving him too much food when he doesn't really eat that much. He simply couldn't eat any more, despite lots of encouragement from the staff, so he left it and the container was then packed into his bag.
And do you know what, he really did have a point. This conversation got me thinking about the amount of food he eats at home. He has always had a smaller appetite than his brother, but at home he also has the luxury of choosing how much he wants to put on his plate and if there are leftovers, quite often they are covered for later or fed to the chickens. With many solutions preventing this leftover food becoming bin waste, it's a topic that rarely gets brought to the table these days.
However, when sending him off with a packed lunch, my natural concern was that I didn't want him to go hungry, so I admit to packing him off with plenty! It's very rare that the children have packed lunch as we rely so much on school dinners, but it certainly got me thinking about the challenge that many parents face when planning such meals and juggling the idea of waste.
Of course, the former "Defender of the Bins", his older brother, stepped into the role of the Jedi warrior very well, returning home with an empty container on each occasion, quite proudly stating that he was the least rubbish of the two. His competitive streak was truly shining through.
By the end of the week, they had done pretty well. Admittedly they ended up with the odd crisp packet as a result of my own weak moment, but I was really proud of them and impressed with their growing awareness of why it is important to continually drive down the amount of waste that's created. They started to talk about environmental matters and the need to preserve resources and reduce energy. I'm not a preachy mum at all and was pleased that this came from them, not me.
And the idea worked well in many ways...highlighted by the way they rejected a pack of their favourite sweets in the supermarket, telling me that they couldn't recycle the packaging. I should add though, their next suggestion was to head for the sweet shop where they could come away with some "pick-and-mix" sweets in a paper bag. The next day, whilst in Bristol, they also swapped their favourite ice-lollies for locally-produced ice-cream in a cone, not that they knew it was manufactured locally. That was simply a very happy co-incidence. They even took an interest - allbeit a small 'we're used to this by now' - in the promenade recycling bin at the seaside resort of Barry Island.
And as for me.. forewarned is indeed fore-armed. The boys will need a packed-lunch next week when the school hall is being used as a ballot station for Election Day. So this time I'll get my 6 year old to choose exactly the amount of food he wants to take in with him and give him some responsibility on the matter...my only concern though, is that he'll forget about the lessons learned and with eyes bigger than his belly I'll be busy arguing him down!
Kids eh! However, after such a successful week, which left them feeling good about themselves, the next experiment is to get them to keep a food diary and record how much of their own school dinners they waste. I'm not sure when we'll kick that one off but I can't wait to see what they say. I might be in for a shock, so please do wish me luck and keep watching this space!
P.S. You'll be relieved to hear that no chocolate was wasted in the Cannard household over the holidays and all eggs came in just cardboard and foil and the only bonkers bit of rubbish created was the polystyrene cartons at a chippy in Barry Island...shocking! Whatever happened to good old paper wrapping eh!
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Wednesday, April 27, 2011
Recipe: Tomato and Basil Spaghetti with Herby Garlic Chicken
This is an easy mid-week meal, that can be made to look particularly sophisticated! Spaghetti, coated in a scrumptious fresh tasting tomato and basil sauce, and topped with shredded chicken, that has been flavoured with thyme and garlic. Give it some fresh basil leaves, a drizzle of extra virgin olive oil, and a some grated parmesan, and you've got yourself a delicious, sexy and healthy dinner for two.
Spaghetti with chicken and tomato and basil sauce (serves 2)
250g diced chicken
½ tsp dried thyme
1 clove garlic, very finely chopped
Drizzle extra virgin olive oil
Salt, pepper and a pinch of sugar
210g spaghetti
1 tin chopped tomatoes
10g fresh basil leaves, torn (plus extra for garnish)
1 clove garlic, finely chopped
1 tsp sugar
1 vegetable Oxo cube
1 tbsp extra virgin olive oil (plus extra for drizzling)
Grated parmesan
1. Preheat the oven to 200C. On a roasting tray, place the chicken, sprinkle with chopped garlic, thyme, olive oil, and seasoning, and roast in the oven for 30 minutes.
2. Meanwhile, heat the tomatoes, fresh basil, sugar, vegetable bouillon, and extra virgin olive oil in a saucepan on a medium heat, covered, for 10 minutes stirring occasionally. Blend, season to taste, and set aside.
3. Cook the spaghetti according to the packet instructions. Once ready, take the chicken out of the oven and shred it with a fork. Drain the cooked pasta and mix into the tomato sauce, making sure everything is hot.
4. Put the spaghetti with the sauce onto the plate. Top each plate equally with the shredded chicken, some more fresh basil, a drizzle of extra virgin olive oil and garnish with some grated parmesan. Serve!
Monday, April 25, 2011
The shed is declared open for International Downshifting Week
Well, whaddya know! If there was one thing missing in my life it was the attendance of an official opening, but not to fret, that's now done and dusted as tonight my good friend, author and broadcaster Tracey Smith, arrived in town and officially opened my shed!
Many of you might already know Tracey as the author of The Book of Rubbish Ideas, but her other passion is downshifting and this week she's on a tour of the UK to promote International Downshifting Week, which she founded seven years ago to help people discover simple ways to achieve a better work-life balance.
The week runs from 23 - 29 April and throughout her tour, Tracey has been visiting villages, towns and cities right across the country to encourage folk to think about not only what they can do for themselves but also how to help share skills amongst their communities. Tracey's community blanket project is a good example of this, where groups of friends have been gathering together this week to share their knowledge of knitting and create blankets that will be useful to vulnerable people during the winter months.
So after attending a "knit-in" in a friend's garden in the heart of Suffolk - where I was proud to have contributed a couple of rows (anyone who knows me will easily recognise what an achievement that is) - Tracey returned home with me to officially open The Shed!
And it's not just any old shed you know. It really is my gateway to a better work-life balance, so it is appropriate that despite it being erected last summer, it's now received its official opening during International Downshifting Week.
It's the place where I organise my seeds, blog, listen to the radio, read, catch up with my friends and on the odd occasion watch TV through the magic of Wi-Fi. It's also been a physical place of temporary refuge where I once locked myself out of the house and huddled under a few blankets with the kids and some market provisions until my husband arrived home a few hours later. I even had my first live radio interview from the shed in recent weeks too...a feature about sheds on our local radio station no less.
As Tracey Smith said whilst "opening" the shed this evening, "Every woman should have one. Tis a space to be creative and expressive". I couldn't agree more.
So, should you ever be pondering a new 4x4 for your commute to work, I would strongly suggest a 6x4 instead. It might not have wheels, but it's sure got legs and can take your inspiration and creativity to new places, leading to new opportunities of which you'd never previously have dreamed...even if those legs belong to the spiders who live there!
And bunting is of course optional!
For inspiration on how you can get involved with International Downshifting Week, more information can be found at www.downshiftingweek.com and if you are considering getting yourself a shed for either work or leisure-time, do check out www.shedworking.co.uk for ideas.
Recipe: Mexican Spiced Potatoes and Green Peppers
Well, my lucky parents are sunning it off in Cancun (Mexico) at the moment, and whilst im stuck in (to be fair, quite a sunny) Blighty i thought i would make a nice Mexican dish to make myself feel slightly less jealous. I say slightly- my mum has been texting me about some of her escapades out there- she has swam with Manta Rays man! Arghhhh here comes the green eyed monster!!! And what's funny is that for my Film Studies A2 lvl we have been studying Mexican cinema too! Anyway, this is such a super tasty dish, lovely by itself but also very nice as a tortilla filling, with salsa, lettuce and sour cream. Ps: Yes i know, Lancashire cheese is hardly traditional Mexicana! But it goes well so why not?!
Mexican Spiced Potatoes and Green peppers (serves 4 as part of a mexican feast!)
1 kg potatoes, (I use red rooster) peeled and diced
1 green pepper, seeded and diced
3 cloves very finely chopped
100ml olive oil
1 tsp mild chilli powder
1 tsp paprika
½ tsp smoked paprika
1 tsp sugar
Handful coriander, roughly chopped (plus extras for garnish)
Salt and pepper
A couple of tablespoons of grated Lancashire cheese (Optional garnish)
1. Preheat oven to 180C. Bring a pan of salted water to the boil and boil the potatoes for 5 minutes. Drain in a colander and set aside.
2. Put all the other ingredients, except Lancashire cheese, into a large mixing bowl. Add the potatoes with PLENTY of salt and pepper, mix together well, so that all the ingredients are well mixed and all the ingredients are coated well in the oil and spices.
3. Pour the ingredients from the mixing bowl into a roasting tray, and put into the oven for 15 minutes. Remove and stir around a bit, and cook for a further 15 minutes.
4. Transfer the roasted mixture into a large bowl, and garnish with extra coriander and Lancashire cheese.
Saturday, April 23, 2011
Recipe: Chickpea and Spring Green Curry
This is a delicious vegetarian curry, using nice seasonal spring greens and lots and lots of coriander. I LOVE coriander! Oh and I get these beautiful delicious 'young spring greens' from waitrose- i'm not sure how long they'll be selling them for. But yeah definitely go out and buy them, cause they are so flavoursome and tender, and you dont have to remove any of the stalks or anything. In the picture here i have got the natural yoghurt on top as a garnish, but actually I reccomend to stir it into the curry before serving- I reckon it all tastes nicer that way.
Chickpea and Spring Green Curry (serves 2)
3 tbsp olive or vegetable oil
120g young spring greens, roughly chopped
1 tsp cumin seeds
1 clove garlic, finely chopped
Salt and pepper
1 tbsp olive or vegetable oil
1 red onion, chopped
1 clove garlic, finely chopped
2 large handfuls chopped fresh coriander (plus extra for garnish)
2 tsp dukka (a mix of toasted ground cumin, coriander and sesame seeds)
2 tsp garam masala (plus a little extra for garnish)
¼ tsp chilli powder
1 tin chickpeas, drained and rinsed
1 tin chopped tomatoes
250ml vegetable stock
1 tsp lemon juice
1 tsp sugar
1 tbsp natural yoghurt
Extra coriander and a sprinkling of garam masala for garnish
1. Put a deep frying pan on a high heat. Stir fry the spring greens in the oil, cumin seeds, garlic, and seasoning for a couple of minutes. Remove from the heat, take the spring greens out with a slotted spoon (to drain the oil off) and put them into a bowl. Set aside.
2. In the same frying pan, adding another tbsp of oil if needed, lower the heat and fry the red onion, garlic and 1 handful of fresh coriander, covered, for 5 minutes, stirring occasionally.
3. Add the dukka, garam masala, chilli powder and chickpeas and stir all the ingredients to coat the onions and chickpeas in the spices. Add all the other ingredients, except the reserved spring greens, natural yoghurt and garnishes, and cook on a medium heat for 15 minutes, stirring occasionally.
4. Add the spring greens and another handful of fresh coriander, stir in, and cook for 3 more minutes. Stir in the natural yoghurt and serve, garnished with MORE fresh coriander and sprinkled with garam masala.
Friday, April 22, 2011
Recipe: Wild Garlic Roasted New Potatoes
Another scrumptious recipe using the lovely british seasonal ingredient that is wild garlic! A very tasy little side dish i've got here- not many ingredients, it just really lets the flavour of the wild garlic and good english new potatoes shine through. It is important to use small potatoes, and to bunch them all together (although not completely piling them up!) in the roasting pan, otherwise they will not cook together thoroughly and you'll end up with crunchy potatoes. Next time I make this, if i have a chance to go and pick some more wild garlic before their season is over, i'm going to make quadruple what I make here- it is just too good!
Wild Garlicky Roasted New Potatoes (serves 2 as a side dish)
500g baby new potatoes, quartered
10 wild garlic leaves
1 tsp dried mixed herbs
6 tbsp extra virgin olive oil
½ tsp sugar
Plenty of salt and pepper
1. Preheat the oven to 180C. In a food processor blend the wild garlic, herbs, olive oil and sugar until smooth. In a large bowl mix together the potatoes and garlicky oil, and add plenty of salt and pepper, making sure the potatoes are all nice and coated.
2. Pour onto a tray and bunch them up together (don’t spread them out). Roast in the oven for 50 minutes. Remove and serve!
Thursday, April 21, 2011
Recipe: New Potato Salad with Wild Garlic
Now, wild garlic- have you ever tried it? If you havent, you MUST, it is fabulous! Now i'm not much of a "forager" per say, not like these chefs that go out picking their own mushrooms and catching their own seafood and things, but wild garlic is very easy to identify and collect. It's not like I could mistake it for something else, and end up ruddy poisoning someone! As you can see with the pictures here, wild garlic leaves are thin, dark green, and the plants have white flowers. The flowers can also be picked and consumed- they look lovely as a garnish! You will know it is wild garlic when you pick it- cause all you need to do is smell it- it has a very pungent garlicky smell! Infact often, when you get large patches of it like this, you can actually smell the wild garlic in the air- it's amazing!
Now, it's hard to make potato salad look pretty- but this dish is soooo tasty- and healthier than your adverage potato salad too, cause it uses yoghurt instead of mayonaiise (cause I aint a big fan of mayo). Wild garlic is seasonal to the UK in April/ early May, and can mostly be found in wooded or shady areas. It aint around for much longer now, so get out there and start picking!
New Potato Salad with Wild Garlic (serves 2 as a side dish)
1 heaped tsp smooth Dijon mustard
1 tsp honey
1 tbsp white wine vinegar
2 tbsp walnut oil
Pinch of sugar, salt and pepper
4 tbsp Greek yoghurt
6 wild garlic leaves, finely chopped
8 cooked (cold!) new potatoes, quartered
1. In a mixing bowl, whisk together the mustard, honey, vinegar, oil, salt, pepper and pinch of sugar, until it emulsifies (just like how you would normally make vinaigrette).
2. Mix the Greek yoghurt and wild garlic into the other ingredients until well combined. Mix the potatoes into the finished sauce (not too vigorously! You don’t want to mash the potatoes!).
3. Season to taste and serve!
Wednesday, April 20, 2011
Home Remedies for Freckles !
FRECKLES
Freckles are seen as dark colored spots on the skin. These may be more apparent on the facial skin, especially on or around the nose. Generally, light or fair skinned people are more prone to freckled skin. Freckles get more emphasized on exposure to sunlight.
There are two basic types of freckles:
Ephelides - These are flat red or light-brown spots that typically appear during the summer months and fade away in the winter. These types of freckles could be hereditary.
Lentigines - Lentigines may be small tan, brown or black spot that is darker than an ephelide. This does not fade in winter. This is also a genetic condition.
How to remove them?
TIPS:
Apply sour cream on your face. Do not rinse this mask off completely; gently wipe off with a soft tissue and top it up with a moisturizer.
Lemon juice is a tried and tested remedy for treating freckles. Apply lemon juice with your fingers on the affected area; lemon juice bleaches the dark spots.
Regular use of fruit and vegetable masks such as those made with apricots, strawberries, cucumbers and red currant will help lighten freckles.
Wash your face with sour milk. Lactic acid promotes gentle peeling of skin minus the irritation or dryness.
Heat honey slightly and apply to face, tap face gently with your fingers. Wash honey off with warm water then rinse with cool water. Stir in a little quantity of wheat germ into the honey before applying.
Apply parsley juice mixed with equal amounts of lemon juice, orange juice, and red currant juice under your favorite cream will help you keep your freckles invisible.
Apply odorless castor oil or vitamin E at night before going to bed.
Dissolve some sugar in the juice of one lemon. Apply mixture to each freckle with a brush.
Grind yellow mustard in milk and apply to the face during the night. Wash your face the next morning.
Onions also can be used for removing freckles and age spots. Slice a red onion in half and rub on the spots twice daily. Continue until the spots fade.
Applying buttermilk on freckles is thought to help in lightening them.
Mix an equal quantity of turmeric and sesame seeds. Grind in water and apply to the face.
Take a watermelon, make a hole in its rind and introduce some grains of rice in it. Take out the rice after a week. Grind into a paste and apply on the face.
To lighten freckles, mash 1/4 cup of unripe currants and mix with 1 tbsp. of unpasteurized honey. Put on freckles and leave on for half an hour. Rinse off with warm water and dab on diluted fresh lemon juice.
TIP of the Day:
Take lemon juice, mixed with gram flour Add milk, rose water, carrot juice and cucumber juice,honey , to remove freckles. Leave on for 15 minutes and rinse off.
Recipe: Wild Mushroom Risotto with Griddled Asparagus
I'm loving the photo for this- Gert posh isn't it??? I would be very happy to serve people this at a dinner party, or even in a restaurant, because i think it looks very impressive- and lucky for everyone it tastes very impressive too! It does require a liiittle bit of multi-tasking, but us women are fairly good at all that! (Just kidding, I don't believe in all that "men can't multitask" nonsense. If that was true then there wouldn't be so many male chefs- cause you need to be very good at multitasking to be a chef. DEFINITELY). You will probably end up with some of the mushroom soaking liquid left- dont chuck it away! You could make a lush soup, sauce or gravy outta that! You can of course use vegetable stock instead of chicken to make it vegetarian- I just think the chicken stock makes it taste better!
This recipe won me "The Italian Table Cookbook" by Ron Suhanosky, through submitting it on "Take a Break's My Favourite Recipes" Facebook page.
Wild mushroom Risotto with Griddled Asparagus (serves 2 generously!)
3 tbsp extra virgin olive oil
1 large knob butter
1 small white onion, very finely chopped
1 stalk of celery, very finely chopped
2 cloves of garlic, crushed
2 tsp fresh thyme
30g dried mixed wild mushrooms
160g Arborio rice
100ml white wine or rose
250ml chicken stock (made with 2 chicken Oxos)
2 bay leaf
2 tbsp finely chopped fresh parsley (plus extra for garnish)
20g finely grated parmesan (plus extra for garnish)
Plenty of black pepper and salt
6 spears asparagus, woody ends trimmed
1. Soak the mixed wild mushrooms in a full pint of boiling water. Leave soaking for 30 minutes. Boil the asparagus for a couple of minutes, drain, and set aside.
2. Sautee the onion, garlic and celery in the olive oil and butter, on a low/medium heat for 10 minutes. Increase the heat and add the wine, and cook for another 5 minutes. Add the Arborio rice and thyme and cook for a couple of minutes.
3. Drain the wild mushrooms, reserving all of the soaking liquid, and add the mushrooms, parsley and bay leaves to the rice. Start to gradually add the stock, stirring and letting the risotto to gradually absorb the liquid.
4. Once it has soaked up all the stock, start using the mushroom soaking liquid, and continue gradually adding liquid whilst the rice soaks it up, for around 10-15 minutes (you probably won’t use all of the mushroom liquid). Check the texture of the rice every so often- when the risotto is ready, the rice should be “al dente” (still with a slight bite to it).
5. Whilst the risotto is cooking, heat a griddle pan onto high. Season the asparagus spears with salt and pepper, and a little oil, and chuck onto the griddle pan. Griddle for about 2 minutes each side.
6. Add parmesan to the risotto, stirring until it has melted, season to taste, and it should be ready! Serve the risotto, topped with the griddled asparagus spears, a few shavings of parmesan and a sprinkle of fresh parsley.
Tuesday, April 19, 2011
Get Beautiful Glowing skin in Summer :)
Secret Tips for BEAUTIFUL and YOUNG looking Skin .........
Exfoliating your skin regularly to remove dead skin cells, toxins, and other deposits on your skin which could dull your complexion and lead to blemishes is a mandatory segment of a good skin care regiment. There are several ingredients you can use to make your own exfoliating mask.
Cleansing your skin twice a day wards off blemishes and keeps your skin healthy. Plain yogurt mixed with honey makes a great cleanser and moisturizer. Apply to your face and leave on for ten minutes. Wash off with warm water.
Mix equal quantities of cucumber juice, rose water and lime juice. Wash the face and apply it overnight. Rinse off in the morning. This clears the complexion and keeps it healthy.
Take 50 ml. of raw (not boiled) milk and mix a pinch of salt and two teaspoonful of lime juice in it. Use it as a cleansing lotion. It helps to clean the deep pores of skin.
Mix equal quantities of lime juice, glycerin and rose water. This lotion if applied to the face regularly at bed time is very useful in removing pimples, blackheads and other stains of the skin. It makes the skin soft, and can also be applied to other parts of the body (hands, feet etc.)
Take 50 ml. of tomato juice and mix with one teaspoon of lemon juice. Apply this mixture to the face. It helps to make the skin soft and glowing.
Take equal quantities of turmeric powder and wheat flour and make a paste with sesame oil. Apply it to the face to remove unwanted hair.
Apply orange juice to the face for smooth and soft skin.
Take 30 ml. of cabbage juice and mix one teaspoon of honey in it. This mixture, if applied regularly to the face, helps to keep the wrinkles away.
Make a paste of raw carrots and apply it to the face. Wash it after one hour. The skin will become glowing.
Regular application of mint juice to the face helps to remove stains.
PS: Please comment and share your thoughts :)
PS: Please comment and share your thoughts :)
Recipe: Meatloaf
Ah, good old Meatloaf- and no I don't mean the bat outta hell kind! I've never had a go at making this, but it seems to be rather an american dinner staple, so i thought i'd have a go. This is a recipe I have just slightly adapted from Good Food magazine. The changes I made were that I turned it into 1 big meatloaf (as their recipe was for "spicy mini meatloafs"), so had to adjust the amounts and timings a bit, I did not add any tabasco, and i added a couple extra cherry tomatoes. It was really delicious, me and my brother loved it! And it was not dry atall, which is a reputation that meatloaf has seemed to have gained in the past few decades.
Meatloaf (serves 3)
500g minced beef
50g white breadcrumbs
2 spring onions, finely sliced
1 garlic clove, very finely chopped
1 egg
1 tsp ground cumin
Small handful coriander, chopped (plus a little extra for garnish)
50g sweet chilli sauce
½ tsp salt
Black pepper
8 cherry tomatoes, halved
Vegetable oil (for greasing)
1. Preheat the oven to 180C. Mix all the ingredients together (except the cherry tomatoes and vegetable oil) in a mixing bowl until well combined (but do not over-mix, otherwise the meatloaf will become tough).
2. Line a non-stick loaf tin with a little oil and greaseproof paper, and arrange the halved cherry tomatoes face down. Then add the meatloaf mix into the loaf tin, making sure it is nice and even and flat at the top.
3. Bake in the oven for 1 hour. Remove, and turn the oven up to 220C. Turn out the meatloaf onto an ovenproof plate/dish- be careful when you do this, as there will probably be plenty of juices that will come out with it.
4. Remove the greaseproof paper, drain away the juices (if you are making a gravy for the meatloaf, add these juices to it) and put in the oven for a further 5 minutes, just to brown a bit. Garnish with a little extra coriander, and serve!
Monday, April 18, 2011
How to remove Black Elbow Stains?
Not everyone develops black stains on their elbows.
TREATMENT:
Lemon and Lime Remedy
- Lemon and lime juices are natural skin lighteners. Squeeze three to four lemons or limes into a small bowl, and apply the juice to your elbows daily after your bath or shower. Leave the juice on your elbows for 15 minutes. Soak a clean towel in hot water, and scrub your elbows. Your elbows will lighten with time. You can also make a cream by combining ½ tsp. of lemon juice and ½ tsp. of glycerin. Apply the cream to your elbows nightly.
Turmeric and Curry Remedy
- The herb turmeric can also remove black elbow stains. Mix a paste of 1 tbsp. of turmeric and three curry leaves in a small bowl. Apply the mixture to your elbows and let it sit for 15 minutes. Wash your elbows in warm water. If taking a bath, apply the mixture before you get in, let it sit for 15 minutes, and simply wash it off as you take your bath. You can also use Mehndi leaves in place of curry leaves. Mehndi and curry leaves are found in most international grocery stores and some health food stores.
TIP: Secret tip is to take half piece of lemon and mix few drops of MUSTARD OIL in it. Rub it on your elbows and you'll definitely see the results :)
Recipe: Lamb and Green Bean Curry
This is a delicious creamy curry! Cooking the lean lamb in the stock and coconut cream in this way makes it SO tender- melt in the mouth! A little too mild for my boyfriend I guess, but he's the kinda type that enjoys ordering a curry with a multitude of chillies, and then sweats his way through the meal! This is mild, but sometimes i want something mild. It's a curry that's not as sweet or as creamy as a korma or a passanda, and has a nice rich meaty flavour from the lamb. With stage three, where i reccomend to add some yoghurt if it has become too salty, i think that has only happened to me over the last couple of times because i've used Knorr stocks. I'm sorry, but they are all FAR too salty! From now on I am sticking to good old Oxo cubes (or Oxo's nice concentrated beef liquid one).
Lamb and green bean curry (serves 2)
2 tbsp olive oil
1 red onion
1 clove garlic, crushed
1 tsp crushed ginger
3 spring onions, sliced
400g lamb (lean diced leg)
2 tbsp Pataks Mild curry paste
1 small tin coconut cream
250ml chicken stock
150g French beans, ends trimmed and then halved
Handful Fresh coriander (separated into stalks and leaves)
½ tsp sugar
2 tbsp natural yoghurt (optional)
1. Cook the red onion, garlic and ginger on a medium heat for about 4 minutes. Add spring onions and lamb, and cook for a further 3 minutes.
2. Add curry paste, stir to coat, and cook for 2 more minutes. Lower the heat a little, and add the stock and coconut cream and cook for 25 minutes, stirring occasionally.
3. Finely chop the coriander stalks, and leave the coriander leaves for garnish. Add the coriander stalks, green beans and sugar, and cook for 15 more minutes. Taste, and if it is too salty (which can happen depending on what chicken stock you use) add the natural yoghurt and stir in.
4. Garnish with the coriander leaves, and serve over some basmati rice!
Saturday, April 16, 2011
Shhhh, you heard it here first
Well, bang goes my life as a random and loose cannon housewife in Suffolk.
I suppose it was a matter of time really.
Yes, I bring you the news that having wandered off the streets of London into yesterday's AGM for the Zero Waste Alliance UK, I found myself wandering back out again as a newly appointed member of the charity's board of directors.
Yes I know. I'm still in a position of shock too. There's one thing being random, but give the woman a strategy and goodness knows what'll happen.
However, I'm proud to be joining a board that has such a strong pedigree in the zero waste sector, whose membership includes individuals for whom I've had great respect and admiration since I first discovered their work and achievements several years ago. My sincere thanks go to the members who invited me to join as well as to the rest of the board who supported the motion.
For those who aren't aware of the Zero Waste Alliance UK (ZWAUK), the organisation is an educational charity that actively promotes innovative resource management to help UK industries, societies and governments achieve realistic objectives for zero waste. Established in 2002, it has a history of successes as well as key challenges under its belt and it is really exciting to have the chance to contribute towards new opportunities for the alliance to make its mark in drastically reducing the UK's waste output and how residual resources are managed.
I will of course keep you up-to-date with the work of the alliance during the months that follow, but for the moment I am just coming to terms with how I can contain my levels of randomness in light of such new responsibilities.
How exciting is that!
I look forward to sharing further news with you soon. However, in the meantime, for more information about the work of the charity, please visit www.zwallianceuk.org.
______________________________________________________________
I suppose it was a matter of time really.
Yes, I bring you the news that having wandered off the streets of London into yesterday's AGM for the Zero Waste Alliance UK, I found myself wandering back out again as a newly appointed member of the charity's board of directors.
Yes I know. I'm still in a position of shock too. There's one thing being random, but give the woman a strategy and goodness knows what'll happen.
However, I'm proud to be joining a board that has such a strong pedigree in the zero waste sector, whose membership includes individuals for whom I've had great respect and admiration since I first discovered their work and achievements several years ago. My sincere thanks go to the members who invited me to join as well as to the rest of the board who supported the motion.
For those who aren't aware of the Zero Waste Alliance UK (ZWAUK), the organisation is an educational charity that actively promotes innovative resource management to help UK industries, societies and governments achieve realistic objectives for zero waste. Established in 2002, it has a history of successes as well as key challenges under its belt and it is really exciting to have the chance to contribute towards new opportunities for the alliance to make its mark in drastically reducing the UK's waste output and how residual resources are managed.
I will of course keep you up-to-date with the work of the alliance during the months that follow, but for the moment I am just coming to terms with how I can contain my levels of randomness in light of such new responsibilities.
How exciting is that!
I look forward to sharing further news with you soon. However, in the meantime, for more information about the work of the charity, please visit www.zwallianceuk.org.
______________________________________________________________
Friday, April 15, 2011
Quick Tips to Loose Weight !!!
Easy to follow.... quick tips to shape up your body. No CRASH DIET or HARD EXERCISES needed.
SECRET TIP: Lemon is very useful in losing weight, it helps to reduce the fat.
How to Use?
Take a glass of warm water add a spoon of honey and lemon in it. Drink this early morning or whenever needed.
- Substitute your cup of tea or coffee with green tea. Green tea is rich in flavanoids and vitamin C. Both these components stimulate weight loss in your body.
- Drinking a glass of red wine at night along with your dinner is a good way to shed the flab. Red wine contains a substance called as pyruvate which forms in our bodies naturally during digestion.
- Stay away from sugar. Substitute it with honey or a sugar free alternative wherever possible.
- Do not take elevator on your way to home or work. Instead, take the stairs to burn some calories.
- Do not gulp down huge quantities of food. Instead resort to small portions and increase the frequency of your intake so that your body does not store fat.
- Increase the amount of fruits and vegetable that you consume as they help you in losing weight.
- Staying away from processed food is one of the best home remedies to lose weight.
- Befriend water. Drinking adequate water is one of the effective home remedies to lose weight. Water helps you in burning calories and in turn losing weight.
- Squeeze half a lemon in lukewarm water, add a spoon of honey, and sip at regular intervals to lose weight. This mixture helps in suppressing your hunger and reduces your intake of food to a great extent. This method is one of the safest and most recommended home remedies to lose weight.
SECRET TIP: Lemon is very useful in losing weight, it helps to reduce the fat.
How to Use?
Take a glass of warm water add a spoon of honey and lemon in it. Drink this early morning or whenever needed.
Keep following my blog there is alot to come :)
Recipe:Chicken, Mushroom and Red Pepper Chow Mein
This another lovely noodley dish that I have randomly created! Y'know, I have been keeping a diet diary recently, for a couple of weeks now infact, to highlight factors that are wrong with my diet, and how I can lose weight and improve my skin whilst becoming healthier at the same time. I realised that A) I eat almost NO fruit atall. I mean, I eat plenty of vegetables, but no fruit atall. So i am incorporating more into my diet. And B) I sware half of my diet consists of noodles, haha, seriously. It's all noodle soup this and chow mein that, I have some form of noodle dish at least every other day. Literally I expect if I went without noodles for a week i'd end up having withdrawal symptoms! Queue a noodle-themed mickkey-take of the trainspotting cold turkey baby crawling on ceiling scene! Haha!
Chicken, Mushroom and Red Pepper Chow Mein (serves 2)
1 stack medium egg noodles (1 ½ if using Sharwood stacks)
1 tbsp oil (plus extra for the noodles)
1 tbsp dark soy sauce
1 tbsp sweet chilli dipping sauce (I use Blue Dragon)
½ tsp Schwartz Thai 7 Spice mix (made mostly of chilli, garlic and ginger powder)
½ tsp toasted sesame oil
50g sliced red pepper
65g sliced mushrooms
40g thinly sliced white onion
100g diced cooked chicken
80g beansprouts
Fresh coriander and chopped dry roasted peanuts, for garnish
1. Precook the noodles, 1 minute less than the packet instructions recommend. Drain under cold water until cool, and mix in a little oil (to prevent the noodles from “clumping together”). Set aside.
2. Mix the soy sauce, sweet chilli sauce, Thai 7 spice and toasted sesame oil together, set aside.
3. Heat 2 tbsp oil in a wok. Add red pepper, mushrooms and onion and stir fry for 1 minute. Add chicken and stir fry for another 2 minutes.
4. Add beansprouts, cook for a further minute. Add noodles and for a minute mix together thoroughly. Add reserved sauce and stir fry for a further 1 minute.
5. Garnish with a little coriander and a handful chopped dry roasted peanuts. Serve!
Thursday, April 14, 2011
Recipe:Homemade Beef Burgers, with Tomato Relish
I've never made my own burgers, but my head chef Boo's burgers at work have been selling like hotcakes over the last few weeks, so I thought i'd have a go at making my own! These are really yummy, made even better when they are griddled. Griddling is definitely the secret to a good burger- you want to get that lovely "charred" taste to it. The tomato relish is delicious as well, and can of course be made in advance and kept in the fridge for a couple of days. The burgers as well can be frozen easily, so if you're planning a barbeque any time soon, these would be a sure winner! In my burger here, I have put relish, salad, and also spread with a little bit of wholegrain mustard + yoghurt (nicer than mayo i think- and healthier). I also reckon a rasher of crispy smoked bacon chucked in there wouldnt go amiss! (although not as good for my diet-conscious mind at the moment!)
Homemade Beef Burgers, with tomato relish (makes 6 burgers)
Burgers
500g lean minced beef
½ red onion, very finely diced
35g hoisin sauce
3 slices white bread, turned into breadcrumbs
1 egg yolk
Salt and pepper
Relish
1 tbsp oil
½ red onion, diced finely
1 celery stick, diced finely
2 cloves garlic, crushed
1 tsp dukka (a mix of toasted ground cumin, coriander and sesame seeds)
¼ tsp crushed chilli flakes
250g diced ripe tomatoes
2 bay leaves
2 tsp red wine vinegar
2 tsp sugar
10g capers, finely chopped
1. For the relish, sauté the onion, celery, garlic, dukka and chilli flakes in the oil, covered for 5 minutes. Add all other ingredients except the capers, and cook covered for a further 10 minutes. Remove from the heat, stir in the chopped capers, and set aside.
2. Mix together all the burger ingredients with plenty of seasoning. Heat a griddle pan on a medium-high heat. Mould the meat into 6 burgers, all weighing 95-100g (trying to get them nice and flat!).
3. In batches, griddle the burgers for 2 minutes on one side, 2 minutes on the other side, and then flip over once more and cook for a further minute, pressing down. Serve the burgers in nice baps, with the tomato relish and salad!
How to get Longer and Thicker Eye lashes?
Everybody has a right to look beautiful and here in this blog i am going to share some secret tips.
HOW TO GET LONGER AND THICKER EYE LASHES NATURALLY?
All ladies love to have long and beautiful looking eye lashes to enhance their beauty. For this, they are ready to buy any kind of product at any cost which is promised to get results.
But, barely any product actually gets the desired results.
DID YOU KNOW THAT YOU CAN FULFILL YOUR DREAM OF HAVING FULL, LONGER AND THICKER LASHES JUST BY TRYING NATURAL STUFF, WHICH ACTUALLY GETS THE RESULTS?
Me, myself have tried herbal ways to get the lashes i always wanted :)
YES, this is right .......
CASTOR OIL IS THE SECRET INGREDIENT
HOW IT WORKS?
Castor Oil applied to the eyelashes at night WILL make your eye lashes grow longer and thicker.
Some people will claim this is ridiculous, but they have neither tried it nor understand why it works.
The reason it works is that nearly nobody's eyelashes have grown to their maximum length and thickness. Castor oil just ensures that they grow all the way. My Outer lashes are now actually nearly a cm outside of my eyes to the left and to the right (Respectively for each eye) which means the whole look of my eyes is soooo much more improved and well from what people tell me.. 'sexy'. TRY IT. THIS WORKS.
HOW TO APPLY?
You need a clean mascara brush to put it on properly. Get a bottle of pure castor oil, this all you need.
Dip the brush into oil, and put it on your EYE LASHES and EYE BROWS just like you put on mascara.
Best thing is they get curled naturally as they grow.
NOT FOR GROWING EYE LASHES, IT EVEN WORKS FOR EYE BROWS You can share your experience and ideas, i would love to hear from you.
Wednesday, April 13, 2011
Recipe: Barbeque Pork Loin Steaks
Allright, now this does sound very very weird, almost unappetising, when you look at the ingredients- but trust me, the results are GAWJUS! Tomato Ketchup with guinness I hear you say with suprise! I've come up with this recipe with influences from American recipes. You will see a lot of american recipes that cook with ingredients that we wouldnt normally consider cooking with- like for instance, baking a ham in Coca Cola. Again, sounds weird, but the results are delicious (thanks for highlighting that our lovely Nigella!). The sauce bubbles down and caramelises around the pork loin steaks, and ends up as a sweet barbeque flavoured sauce. The meat AND fat on the pork ends up so succulent as well. This is lovely served with mash and steamed broccoli. Hell, if you along the whole american route, why not try making a homemade coleslaw too?
Barbeque Pork Loin (serves 2)
4 pork thin cut loin steaks
120g ketchup
100ml Guinness
40g sugar
¼ tsp garlic powder
½ tsp Worchester sauce
Salt and pepper
1. Heat the oven to 180 degrees. Mix all of the ingredients (except the pork!) together in a bowl, until well combined.
2. In an ovenproof dish, lay out the pork loin steaks. Pour the sauce evenly over the steaks, and cook in the oven for 45 minutes. Remove and serve!
Tuesday, April 12, 2011
Recipe: "Get Better in a Bowl!"
I'm poorly again! Poor Mel, it's the easter holidays and i'm all ill again! This is a sick-recipe standby, this always without fail makes me feel better. Several nations dating back hundreds of years have used chicken noodle soup as a form of culinary medicine- the turkish, the jewish, the asian populace, and eastern europeans. There is a little science behind why it makes us feel better as well- there is a chemical found in chicken and turkey called "Tryptophan". It is a type of amino acid, and it actually works as a form of anti-depressant, and is essentially a natural mood elevator. And of course, this is a healthy dish, as it is a good mix of carbohydrates, proteins, vegetables, and a warming broth- helping with those colds! In my recipe, the garlic and parsley in it also helps with recovery, as garlic is a well known natural remedy for curing colds and also aids in lowering cholesterol. The fresh parsley has a lot of iron in it as well. It isn't the prettiest dish I admit, but its all that i ever want when i'm poorly.
“Get Better in a Bowl” Chicken Noodle Soup (makes 2 bowls)
75g finely diced white onion
75g finely diced celery
75g peeled and finely diced carrot
3 cloves garlic, crushed
1 tbsp olive oil
30g butter
¼ tsp celery salt
¼ tsp dried thyme
100g diced cooked chicken
3 tbsp fresh chopped parsley
700ml chicken stock
1 tbsp soy sauce
1 stack fine egg noodles
Salt and pepper to taste
1. Sautee the onion, celery, carrot, garlic, celery salt and dried thyme in olive oil and butter, covered, for 5 minutes. Add all the other ingredients except the noodles, bring to the boil, and cook for 3 minutes.
2. Add the noodles and cook for 2 more minutes. Season to taste and serve, perhaps with some extra soy sauce on the side.
Monday, April 11, 2011
Review: Giraffe
So, a new branch of this wonderful chain has now arrived in Bath! It is in the shiny new Southgate area, opposite the bus station. I like what they’ve done with the place actually- the décor wasn’t atall like the one I went to in Horsham, which was all quite colourful and plastic-y. It’s nice and dark and atmospheric, and based on two levels, so it’s quite a big place. They had this cool opening 50% off food offer going on, so me and my brother decided to take our mum out for dinner there (as our “mother’s day gift” to her was for us to take her for a meal at some point).
So we got a few cokes and sat down. Waitresses fairly chatty and friendly. I really like the menu as well- it isn’t MASSIVE, but it seems to have something for everyone. Not too bad for vegetarians either. For starters, I had the “hummus, baba ganoush, and mixed olive sharing platter” to share with mum. This was soooo gorgeous! Was very impressed with the baba ganoush as well, often restaurants get it wrong and it ends up tasting far too smoky, but it had quite a traditional flavour. The breads that were served with it, toasted bits of focaccia and pita bread, were hot and super tasty as well. This was the best bit of the meal definitely; I really recommend their sharing platters. Michael had the chicken potstickers with soy chilli dip. I had these last time I went to Giraffe, and ehhhh, they’re not that amazing to be honest. Fairly average I would say.
For mains I had the “Rodeo Chicken Burger”, which was very tasty. It is basically a tasty piece of grilled chicken, with cheese, fried mushrooms, barbeque sauce, and an onion ring, served with skin-on chips. I was slightly annoyed that I had asked for it without mayonnaise and not only did it still have mayonnaise on it, it seemed to have LOADS. I wonder if the kitchen though “no” was “extra”, lol! I ate it anyway, but I thought that was a bit crap, cause eating too much egg products can make me a little ill. And the chips could have been a little hotter- they were kinda lukewarm. But, despite all of this, it was a verrrry tasty burger! Their onion rings are fab as well, I recommend ordering a side dish of them. Mum had the “Falafel Deluxe” Burger, which looked very nice, as did Michael’s Parmesan Chicken Schnitzel with mash and salad. I think the portions are the perfect size as well actually, not too small or big.
So after all this, we got the bill, and of course due to the 50% off the food thing it was very reasonable. The normal bill without discounts would have been £52.70, which for 3 starters, mains and a drink each, is around average I would say. Our bill came to £29.70, result! Mind you, one last comment on the bill. We waited for a fairly long time for this bill, and when it got there I noticed the 10% service had already been added to the bill. I found out that this is a company policy- they do it with all meals. But I happen to think that this policy is a little bad really, as I consider service/ a tip as an optional device. It shouldn’t be forced on you atall, I’m not saying I’m a stingy non-tipper here- but if the service has been inadequate, then I honestly DON’T TIP. Doesn’t happen often, but when it does I think I should have to right to not tip them.
So, I would give the service at a 8/10, and the food 8/10, giving it (obviously!) an average score of 8! They gave me a 2 for 1 main meal voucher, so will definitely be bringing Nick there some time in the next couple of weeks.
Friday, April 8, 2011
Do me a favour, leave your plastic wrapping at the supermarket!
Don't fret, this old softie hasn't suddenly turned into an an all-guns-ablazing activist overnight but I have come across some good news that will help householders across the country quietly join the move towards a more active zero waste lifestyle.
Reported in this week's LetsRecycle bulletin is the news that the UK's key supermarkets (Asda; The Co-operative Group; WM Morrison; J Sainsbury’s; Tesco; and Waitrose) are officially accepting thin plastic film packaging through their existing in-store bag recycling facilities.
This won't be a new idea to some as several supermarkets have been doing this already, but it is welcome news that this recycling facility is now officially being rolled out at more than 4500 stores across the UK, providing customers with a place to leave packaging such as cereal bags, toilet roll packaging and multi-can wrappers.
What really struck me about the value of collecting back these materials was that according to LetsRecycle, this type of plastic makes up 43% of all plastic household packaging, weighing in at 645,000 tonnes each year. Plastic bottles make up only 32%, or 480,000 tonnes, by comparison. Wowsers! It just goes to show how much there is knocking around this planet of hours and that's a lot of plastic that would otherwise go to waste if it is simply dumped in the rubbish bin.
Of course, much of this packaging can be reduced at source or reused at home (e.g. bread bags being repurposed as sandwich wrappers, and loo roll bags doubling up as bin bags), but much of it can now go back to the supermarket to be reprocessed. To find out more information about this scheme and the on-pack recycling label that underpins it, visit Caelia Quinault's article at LetsRecycle.com Supermarkets take back plastic film in-store. Oh....and tell your friends. Well there's no point in keeping news like this to ourselves is there.
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Thursday, April 7, 2011
Recipe: Roasted Vegetable Stack, with Tomato Sauce and Feta Cheese
This is a really yummy vegetarian dish, and i think it looks very sophisticated. If I had to do a posh veggie starter for someone on Come Dine with Me, I would make this dish! With the tomato sauce, you can use your own homemade sauce or if you're in a bit of a rush you can use a pre-made one- the sacla ones are good. This time I made a basic tomato sauce with passata, dried basil, thyme, oregano, salt, sugar and pepper-easy peasy! A quick starter, that can easily be made into a main course when you serve it with crusty italian white bread and a rocket salad.
Roasted vegetable stack, with tomato sauce and feta cheese (serves 2)
8 round slices of aubergine (not too thin!)
1 large courgette, halved and then sliced into strips
1 yellow pepper, seeded and quartered
Extra virgin olive oil
Salt and pepper
200ml tomato+ herb sauce (whether homemade or ready-made)
120g feta cheese
Chopped fresh parsley, for garnish
1. Preheat the oven to 200C. On two greaseproof lined baking trays, place all the prepared vegetables, drizzle with the olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20 minutes.
2. A few minutes before the vegetables are ready, heat up the tomato sauce in a saucepan, until piping hot.
3. Remove the vegetables out of the oven, and begin to layer up onto two plates. Layer them up how you would like, but I like to put the pepper quarters and courgette slices in between the aubergine slices (making sure I end up with an aubergine slice on top, as it improves the presentation).
4. Pour over the tomato sauce, crumble over the feta cheese, sprinkle over some fresh parsley, and serve!
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