Thursday, March 15, 2012

Recipe: Lemony Garlic Chicken


Basically, if your'e not a lemon fan, turn right around now! This chicken dish is covered in an intense, tangy, garlicky sauce- which will really knock your socks off! When i made it last night, i added the juice of a whole lemon, because i'm a nutter and love it, haha, but i reccomend in this recipe to add as much lemon as your tastebuds can handle, a little squeeze will do sometimes. Its always good to serve this with a very neutral tasting side dish- like plain rice or plain mashed potatoes, because the flavours are so strong here you dont really need any other flavours to try and clash with it.

Lemony Garlic Chicken (serves 2)

2 tbsp olive oil
6-8 mini chicken fillets (depending on size)
40g butter
2 chunky cloves of garlic, finely diced
200ml white wine (sweet if possible)
Zest of 1 lemon, and a squeeze of the juice
1 tsp dried rosemary
1 chicken stock cube
Sugar to taste
Salt and pepper to taste

1. Heat a non-stick frying pan on high heat, and add the oil. Season the mini fillets with a little salt and pepper and fry for two minutes on each side, to brown- set them aside.
2. In the same pan, lower the heat, and add the butter and garlic. Fry for a couple of minutes to soften the garlic, and then add the white wine, lemon, rosemary and stock cube. Increase heat back to high and cook for 2 minutes.
3. Add the mini fillets back in and cook, stirring often to avoiding sticking, for about 10 minutes- or until the sauce has thickened. Put the chicken fillets on a plate, season the sauce to taste, and pour the sauce over the chicken. Serve this with mash, or with rice, in order to soak up the tangy powerful sauce.

BritMums, Smarter Living & British Gas

Dana, from British Gas Smart Homes, demonstrating the Smart Meter handsets.

During the last couple of months I have been working with British Gas and BritMums as a Smart Mums ambassador, discussing ways to save energy in the home.  A couple of weeks ago, I was privileged to visit the British Gas Headquarters in Staines, for a behind-the-scenes peek at some of the products that are already appearing in homes across the UK.

Moving forward from its traditional business as an energy provider, which historically has been dependent on creating energy from fossil fuels, British Gas is now also focusing on innovations that enable its customers to benefit from renewable energy and have better control of energy usage as well as modernising other aspects of their homes.

The initial focus of the visit was to take a look at the testing lab, where the company calibrates and tests the performance of the Smart Meters that are being installed into customers' homes.  Although they are not legally required until 2019, British Gas has already commenced upgrading properties and has installed over 400,000 units since 2010, offering customers more control over their energy consumption.

The mobile handsets, the latest version of which is pictured above, enable households to monitor their actual expenditure at any given time as well as forecasting the impact of their energy usage on future bills.  This means that customers can visualise the real savings from efforts to reduce their usage, e.g. turning down the heating, improving insulation, or even closing the curtains at dusk. For eco-geeks, the handset also translates the savings into CO2 measurements, so if you're on a carbon diet, the system will help you monitor your goals.

Of course much of this is already achieveable with energy monitors that you can buy off the shelf, but the advantage of a system that is wired into the energy supplier is that it provides such accurate information, that once it's installed and you've had your training session, you can finally wave goodbye to the inconvenience of estimated bills as well as visits from the meter reader.

The rest of the day was filled with introductions to technologies such as those that will allow customers to control their heating remotely, simply by logging onto the Internet or a mobile app.  Making good use of broadband and Wi-Fi technology, British Gas has also diversified into the home security market, with alarms that alert the customer directly if their home is experiencing a break-in or if there is threat of fire, a gas leak, a water leak or carbon monoxide risk. Customers can also configure the Safe & Secure monitoring system remotely and if there are any issues, they will be notified via a mobile update.

If there was a catchphrase that could sum up my day at the company's HQ, it would be "I didn't know British Gas did that!"  And on that very subject, I guess the one thing that appealed to me the most, was the company's investment in developing the Electric Vehicle (EV) market.

One of the key issues that is met by the current EV market, is the perceived limit on mileage. And yes, it can be daunting to think you can only achieve just over 100 miles between recharging.  However, while battery power is being improved and vehicle based technology becomes more efficient, British Gas is striving to develop facilities that will make charging more efficient and easier for EV customers.  This also includes the introduction of a new off-peak saver tariff, which reduces the price of electricity between 8pm-4pm, so it makes it cheaper to charge your vehicle overnight.


British Gas also sells and installs domestic EV chargers for off-road charging, but more interestingly, they are increasingly working with businesses to develop the roll-out of chargers in the workplace as well as public installations in towns and cities.  When combined with Solar PV technology, which can also be installed at a domestic level, it becomes a very exciting proposition indeed.

We were shown a video of Robert Llewellyn demonstrating his car and I confess I watched it with a real touch of envy.




And I must admit, having being driven back to the station in a Nissan LEAF, which was charged by the company's Solar PV unit in the HQ car park, I now want to convert.  However, until the prices of cars fall (despite £5K grants being available), I know I won't be able to.  A pity really, because with a car that's only done 14,000 miles in six years, I know an Electric Vehicle would do me just fine, especially with the thought of banishing the petrol station queue forever.


Of course, being a 'rubbish blogger', I couldn't visit any corporate headquarters without taking note of their waste reduction policies, and it was encouraging to see recycling bins dotted throughout the offices, for paper, plastics and cans, as well as batteries.  And all credit to British Gas, the company's recycling bins are accompanied by some of the best labelling and recycling instructions I've seen in a long time!



_____________________________________________________________

 I’m a British Gas Smart Mums Ambassador, working with BritMums and British Gas to highlight energy issues in the home.  This is a sponsored post.

British Gas will be at this year's Ideal Home Show, which takes place 16th March to 1st April.  Look out for their stand, where they will be demonstrating many of their new products in their Smarter Home display.

Wednesday, March 14, 2012

Natural Face Whitening Tips


               
Natural  Face Whitening Tips. The fact is that this can be made possible with a little dedication and the right research. There are several homemade skin whitening products that can help you become fairer.

With Orange Pack
· Collect the orange peels and dry them in the sunlight.
· Let them be there till they get fully dried.
· Now grind them and make a fine powder.
· When you have to apply it, add some raw milk to this powder and make a fine paste.
· Wait for it to get completely dried on the face.
· Then rinse it off after a few minutes using lukewarm water.
· It can be applied daily also.

Sandal facial Skin Bleach
The ingredients are as follows:
· Sandalwood powder
· Lemon juice
· Cucumber juice
· Tomato juice
Mix these properly and make a fine paste. Apply it on the skin. Then wait for it to get fully dried. It helps you have bright and light colored skin with a an even texture & complexion.

Recipe: Homemade Pork Burgers with Relish


These burgers were some of the most flavourful and moist burgers I have ever had- the texture is just divine! I've never actually cooked with pork mince but it seemed to work quite well as burgers. The relish is really nice as well- very simple, but it ends up tasting just like the relish you get in burger bars, which is kinda what i wanted tonight! I'm in a bit of a tizz at the moment actually, as our oven has just broke! Don't know who on earth to call- who fixes ovens?? Looks like you might be getting cold/ salad recipes on here for the next couple of months, haha!

Homemade Pork Burgers, with cucumber and tomato relish (makes 4 burgers, so serves 2-4)

1 tbsp olive oil (plus more for when you griddle the burgers)
1 red onion, finely diced
450g lean minced pork
Handful fresh basil, finely chopped
6 sundried tomatoes, finely chopped
Salt and pepper
4 burger baps (white and with sesame seeds is my preference)
Salad as garnish (optional)

The relish
½ medium cucumber, peeled, seeded and finely diced
150g tomatoes, seeded and diced
100g ketchup
1 level tsp Barts hot chilli paste in sunflower oil
Bit of black pepper

1. First of all, fry the red onions in 1 tbsp of olive oil for about 5 minutes, or until softened, and set aside. Mix the minced pork, basil, sundried tomato, cooked red onions and plenty of seasoning in a mixing bowl (this is best to do with your hands!). Do this until everything is well mixed and is coming together a bit better.
2. Shape the mince into 4 burgers, place gently on a plate, and put in the fridge for 30 minutes (this helps them keep their shape whilst cooking). Now mix all the relish ingredients in a bowl, season to taste, and set aside.
3. Preheat the oven onto 220C, and put a griddle pan onto high heat. Pour a little oil onto the griddle pan, and fry each burger 2 minutes each side (depending on size of pan, you may want to do it 1 or 2 at a time- each time you put a new burger on, add a little more oil to prevent sticking). Place these burgers onto a baking tray, and put in the oven for 10 minutes.
4. Serve the burger in the baps with a couple of tablespoons of relish, and some salad on the side.

Tuesday, March 13, 2012

A much needed Food Waste Bill

Kerry McCarthy MP, pictured 3rd from right, with parliamentary supporters, including Caroline Lucas MP and Zac Goldsmith MP.
Yesterday I had the honour of being invited to Westminster, to meet Kerry McCarthy MP and to hear more about the Food Waste Bill, which she is presenting to the House of Commons today.

In a nutshell, the Bill would significantly reduce the obscene amount of food wasted by supermarkets and manufacturers by increasing the donation of good food to charities for managed redistribution to those who are living in food poverty in the UK.

Voluntary food distribution does exist in the UK, but this bill would see a much wider implementation,  and Kerry McCarthy brings to government first-hand experience of how successfully a well managed operation can help the local community.  She is patron of FoodCycle, a charity which has a small number of hubs and cafes across the UK, which uses donated food to cater for those in need.  Kelvin Cheung, CEO of FoodCycle, shared with us his passion about the impact that a wider scheme could have on communities.

Tristram Stuart, campaigner and author of the shockingly revealing book Waste, was also in attendance to show his support and demonstrated clearly how what he referred to as an environmental liability could be so easily turned into something of value, prioritising food redistribution to people in the first instance or where appropriate, repurposing the food as animal feedstock.  He asserted that sending food for waste treatment should always be the last option.

Of course under current legislation, much of what was discussed yesterday would fill many manufacturers or retailers with dread, especially over the issue of liability.  It was evident that the solution is to implement models and a legal framework that overcome such problems.  Jim Larson, Program Director, of US based Food Donation Connection, demonstrated how his organisation has co-ordinated food redistribution since 1992, offering a service that helps the industry to identify which food can be donated, ensure it is safely packaged and labelled and properly chilled or frozen to meet the requirements of redistribution. Donor partners, which include well known names such as KFC and Pizza Hut, consequently receive tax reductions for the surplus food that is donated.

When you hear the success of schemes such as this, which offer obvious solutions to the industry's wasteful practices, it is hard to comprehend why we've accepted this amount of waste for so long.  And it is both obvious and urgent that a solution must be found for the UK.

The Food Waste Bill, which is being presented to Parliament today, will:

1. Place a legal obligation on large supermarkets and large manufacturers to donate a proportion of their surplus food for redistribution to charities, which redistribute it to individuals in food poverty. Food which is unfit for human consumption should be made available for livestock feed in preference to disposal.

2. Encourage and incentivise all other businesses and public bodies which generate food waste - from small food retailers to restaurants - to donate a great proportion of their surplus for redistribution. This would enshrine in law the waste hierarchy that will have to be implemented by all business and public bodies by 12-12-13 under the latest EU Waste Framework Directive.

3. Remove any (real or perceived) barriers to food donation. A UK version of 1996 US legislation, The Bill Emerson Good Samaritan Food Donation Act, is needed, which protects good faith donors and recipient agencies/foodbanks from civil and criminal liability, except in cases of gross negligence and/or intentional  misconduct.  It would apply to all potential food donors - including individuals, private companies, food retailers and manufacturers, caterers and restaurateurs

Hearing shocking statistics that 50% of edible and healthy food gets wasted across the EU, I have great hopes that today's reading will spur our own government into action and I urge you to encourage your local MP to support the bill and help change legislation.

This final week of The Rubbish Diet Challenge encourages you to look outside the home and become aware of the wider waste footprint.

And you certainly can't beat a touch of citizen-led enthusiasm to raise awareness of something so important as the food waste issue, whether it's asking your council to take the lead in analysing its own waste, contacting your local supermarket to highlight your concerns or inspiring your local school to embark on a food waste project.

And you know, this stuff is really not rocket science. It truly isn't.  While the decision-makers of our country embark on life-changing legislation, those who want to, really can inspire change at a local level too, illustrated by the latest food-waste research project that is being undertaken by the Eco Club at our local primary school, where members are weighing waste daily and looking at ways in which they can reduce their impact on the food waste mountain.

As well as hoping for good things at a national level, I am also clearly excited about seeing their findings and discussing the opportunities that arise.

Encouraging action being taken by our local primary school, as illustrated in its latest newsletter.

____________________________________________________________

Kerry McCarthy is the MP for the Bristol East constituency.  The Food Waste Bill has already received cross-party support and will be presented after Prime Minister's Questions in the House of Commons on 14 March 2012.  For more information visit www.kerrymccarthymp.org.

Madam, would you like a dash of rubbish with that? No thanks!

Thankfully, when eating out, I don't get asked that question.  It would put me right off my food.

However, if you take responsibility for your waste footprint, you really have to have your wits about you, to know that the drink you're consuming isn't going to result in the bottle ending up in landfill, along with any excess plate waste going to the dump.

Over the last few years, I've become increasingly aware of the sustainability practices of my favourite eateries and yes I confess that I am much happier to frequent those that take this subject seriously, much more than those that don't, even if their motivation for reducing waste is simply financially motivated.  At the end of the day, I want to ensure that wherever I spend my money, I am not leaving a waste trail behind me.

And one of my favourite haunts is the visitor restaurant at Ickworth House, a National Trust property close to Bury St Edmunds, where we often go for family walks. Being a member of the NT, I am aware that the national organisation has championed a range of sustainability projects over recent years, from energy conservation to allotmenteering.  Therefore it was of no surprise when I met with the building's premises manager last week, that catering waste was also high on the property's agenda.

Ickworth House takes recycling very seriously and already uses the local council's trade recycling services, which enables them to recycle mixed plastics and aluminium as well as paper.  Glass bottle recycling was introduced a couple of years ago along with separated cardboard.  In the last six-seven months the kitchen has also started to compost whatever food waste it can, saving an estimated £500 per year from trade waste costs.  The compost is used in the grounds, to feed the Italianate Garden and the next project on the horizon is a rocket composting system, which will also enable the property to manage any cooked food waste.

Admittedly, Ickworth House is privileged to have such facilities, but any catering business can take steps to reduce waste, whether it's buying into the local authority or private contractor recycling services, to divert cans, glass or plastic bottles or other packaging from its landfill waste bill.  Many services also now include the collection of food waste.  Depending on trade waste costs, these services should incur a saving and help increase profits. And if you're paying for a skip\bin collection service, a mini-compactor can help to reduce the number of collections.

Tackling catering waste is a major issue and one which brings many opportunities. The Sustainable Restaurant Association offers advice to the catering industry on how to reduce waste as well as improve other areas of sustainability, conducting audits and providing consultancy.  If businesses want to find independent solutions, they might want to consider reducing packaging at source, speaking to suppliers, or switching from single servings to refillable jars etc. 

For restaurants in London, signing up to the Too Good To Waste campaign and supporting customers who may want to take leftovers home with them is another way of reducing the food waste impact, as is, in some cases, reducing portion sizes. It would be great to have more of these campaigns rolled out regionally to raise awareness more locally.

Pubs and bars in the Soho area of London are also leading the way in reducing the number of plastic straws that go to waste.  Straw Wars is an independent campaign that encourages the community to think twice about single use disposable plastic and supporting establishments now only offer customers a straw if they really want one.  Again, this is a simple idea that could be adopted by towns and other cities across the UK.

Another idea that I've seen being introduced more locally in my own town, include cafes such as Saints in Bury St Edmunds giving away its coffee grounds for customers to take home for composting.  The Coffee House, in Moreton Hall, also encourages "take-away" customers to use the Keep Cup, which they sell onsite and give a 10% discount on every top up.

So during this finale week of The Rubbish Diet challenge, do keep your eyes peeled for examples of good practice while you are out and about.  Reducing waste might just begin in the home, but our waste footprint follows us wherever we are.

If you've spotted any great ideas being implemented, then do please share them in the comments box below.

Monday, March 12, 2012

Natural Beauty Tips.



Natural Beauty Tips. Beauty is God given to us but the responsibility of maintaining what we are endowed with befalls on us. Our skin gets damaged with age, stress and exposure to environmental pollution. Natural ingredients are low expensive, without side effects and also you can be prepared and applied at home. Some of the natural beauty tips which you can make and use at your home. Wearing less make-up makes you look younger.

  • Drink plenty of water and get eight hours of sleep every day.
  • Sleeping on two or three pillows at a time, or putting a wedge pillow under your regular pillow will help get rid of dark circles under your eyes.
  • Being angry really does take away from your beauty now and will result in more wrinkles later.
  • Instead of shaving over and over, with the hairs coming in darker and thicker each time, try waxing.
  • Tighten bra straps as they stretch out, or buy a new bra when they can't tighten any further, to keep the bosom looking young and perky.
  • Wearing clothes that are tight make you look heavier. Even a slim girl can bulge over too-tight jeans.
  • When shaving, don't stretch the skin or you could cause ingrown hairs by shaving hair off slightly under the skin.
  • Good posture can make you look much slimmer.