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.


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! 
____________________________________________

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!



"The Shed", as featured on BBC Radio Suffolk's
  Mark Murphy's Breakfast Show


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.