Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

November 19, 2012

Crumbles and Cobblers


I'm over at Garlic and Sapphire, Sarah Raven's blog today, talking crumbles and cobblers - and we are having just the cold snap to really enjoy delicious warm, fruity puds don't you think? They are one of the joys of autumn and winter, and there are a few little tweaks I have been trying, so please click here and join in the conversation. I would LOVE to hear your favourite flavours and tips - just leave them in the comment section over there, it would be great to collect together a bunch of ideas for winter puds to see us all through the cold, dark days of winter! Thank you, Bx

October 15, 2012

show time

I spent most of last weekend setting up and manning my jewellery stand at the J'adore jewellery show. It is a lot of work preparing and then showing jewellery at these sort of big events, especially if you are doing it on your own. I really enjoyed it though, and appreciate the productivity that a deadline encourages. The best thing is meeting other jewellers and new and old customers, I definitely like the interaction part of selling, if not totally in my comfort zone with the selling itself! Here are two pieces of advice have really stayed with me regarding selling, they might chime with you if you sell your own art and don't find it a breeze to self promote.


Webb, who I have come to really rate for top notch advice, told me once to concentrate more on telling the story behind my work rather than plain old 'selling' per se, and that really helped shift the sense of flogging my work to explaining it to people which is so much more pleasant and interesting and probably successful! Thanks for that Webb. The other bit of advice was from a designer from Denmark called Sidsel Dorph-Jensen, who was interviewed by The Design Trust about the subject of how to sell your own work, and she said in order to detach from the overly personal reaction to sales (or failure to sell), it is helpful to approach selling events as your own business detective, on a mission to discover what works or doesn't work for people about your pieces, who your ideal customers are and what they like/where they hang out/what their preferences are in jewellery/social media etc etc. All this makes the dreaded 'sales pitch', into a much more interesting, investigative interaction, and has helped me have a less personal ("why is she just walking past my stuuuuufffff???"), into a useful selling and information gathering opportunity.



I think this is worth remembering because successful selling at these events is partly a straightforward numbers game, laced with a sprinkling of luck! Footfall is all, and the luck part is whether that footfall includes many or few people that will respond warmly to your work above and beyond that on other stands and are ready in their frame of mind and purse to make a purchase on the day. Poor footfall usually means poor sales, and sadly the footfall at J'adore was really disappointing, but I was lucky that my rings hit the spot with enough visitors to make it worth while me attending from a financial point of view. These were the rings that seemed to go down well, little puddles of the lightest green amethyst, in silver dish settings.



One customer chose to stack hers with a few extra silver bands, and it looked great. I am really enjoying creating all sorts of rings with bands that can be stacked and mixed and matched to change the look completely.

I had to use all my powers of restraint not buy from Anna K Baldwin's stand straight opposite mine - such lovely, tactile, restrained pieces - right up my alley!

The only downside about doing these fairs is how shocking I feel for a few hours afterwards, I seem to come down off the high of the event into a heap of exhaustion and even nausea - anyone else doing fairs get this, doesn't feel very healthy?:/

Anyway, today I took it easy, sorting out a few orders, walking the dog along the river's edge and baking this toffee apple and pear crumble. It is the perfect autumnal comfort food - warming, fruity, and sweetly aromatic with the addition of a bit of ginger. And here is my killer tip for crumbles - make far too much crumble topping and freeze bagfuls to chuck on top stewed fruit for instant pudding heaven and domestic goddess points aplenty for no extra effort.






Wishing you all a happy week full of autumn comforts!

September 06, 2012

Two of my favourite things, beautiful light... and baked cheesecake!

Early September is wielding its magic with the weather at the moment -  day after day of clear blue skies, golden light and warm afternoons. It is difficult to describe the quality of the light, but it is soft and warm  and seems to softly weave itself around everything like a halo.


The local meadows are hazy with light that catches the seedpods and tall grasses




and in the garden the mornings and evenings are hazy and heavy with the scent of lavender and the last of the late sweet peas.




And since we are enjoying an Indian summer it seems only right to make the most of the last of the season's raspberries - let summer live a little longer and put off the pears and plums and blackberry crumbles for another week or so. Our daughter loves to bake. I love that she loves to bake. Her latest offering knocked our socks off - it was an unctously creamy baked cheesecake and I can't recommend it enough as a delicious and decadent pud. With the addition of ripe summer berries it really feels like the perfect letspretenditisstillsummer treat. It is simple to make and can be made the day before it is eaten, so perfect for a celebration. And a few days of unbroken sunshine in Blightly is definitely cause for celebration! Yum!


It is mainly velvety and vanilla-ry, slightly wobbley in the middle with those little patches of sticky chewiness at the edges (and more-ish, slightly drier texture where the heat has baked the outside edges more), sooooo good! You could add a sprinkling of icing sugar and a slick of single cream, but it doesn't really need it.


The recipe is here, but Izzi used ginger biscuits instead of digestives for the base and it was delish.



A lovely weekend treat - enjoy! xx

February 20, 2012

gingerbread bliss

I have found gingerbread nirvana, yes I have.


Can gingerbread be described as pillowy? It can. This gingerbread is aromatic, sticky and distinctly pillowy. It is the best I have ever tasted by some long country/culinary mile.


It is fabulous on its own with a comforting cuppa,



but if you like icing, (I am not a massive fan), it would be pretty irresistable with this sharp, tangy lemon icing too. Just fresh lemon juice and icing sugar.


The recipe? You will find it here. Where you will also find a lovely blog. Thank you for the fantastic recipe, Emily.


Enjoy.

February 06, 2012

lunch in under 6 minutes

There wasn't much in the fridge for lunch today, and I was short of time.

So I grabbed the three most tasty things l could see: halloumi cheese, romano peppers and asparagus. A slightly odd combination I know.

While steaming the asparagus briefly, I sauteed the pepper strips with a splash of rapeseed oil, a spritz or two of balsamic vinegar and pinch of dark brown sugar. After about 4 minutes I seared the halloumi slices with chili flakes (in the same pan as the peppers).


Salty, chewy, fiery cheese, silky asparagus, and sweet, sticky peppers, all with a twist of black pepper and squeeze of lemon juice. It might not be terribly photogenic but it was so TASTY and took about 5 minutes to make. Result.


February 05, 2012

celebration and snow

Youngest boy turned nine.


Five of his friends came for a sleepover, I am one brave mama no?

A bangers and mash tea and Arsenal themed cake was enjoyed and demolished at speed.



Presents were opened, various competitions and football in the garden were played and School of Rock watched on DVD. There was no blood or tears spilt (always my fear with groups of young excitable boys) and huge amounts of laughter and joshing. His nibs enjoyed every second as you can see in his beaming face.


The only low point? Our saturday morning started at 4.30am - groan!

But after they had all gone home, the snow started falling, softly but steadily, and it seemed the perfect moment to bake the bread for the week. I love the tutorial here for fool proof bread baking and use it now for weekend baking when I tend to have time to enjoy a bit of kneading. In the week when time is short I go here(youtube clip for miraculous 5 minute dough) or here (any sugar free meusli can be used) for no knead, super quick and tasty loaves. With that muffled quietness that heavy snow brings, and the smell of bread filling not only the kitchen but the whole house, this is the best of February.







Hope you are keeping toasty this snowy weekend. xx




January 29, 2012

Plum cobbler

A freezing cold January sunday requires, in my books, a delicious hot pudding to lift the spirits if not the waistline. Infact s*d the waistline, on a grisly day like this I am embracing sweet fragrant pastry and tangy aromatic warm fruit as if my life depended on it. Anyway, there is a garden to clear this afternoon, so today I am a guilt free zone!

This recipe is very loosely based on a Paul Hollywood one for apple and blackberry cobbler, but with various tweaks and changes in ingredients and measures. Wikipedia tells me these puds may have originated in the States, when early settlers had difficulty finding the ingredients for their favourite English suet puddings, so topped their seasonal fruit with a pastry/scone like topping - the final result of which resulted in crust resembling a cobbled street. Any which way, this plum one is so delicious: warm and fluffy, nutmeg-scented scone topping over aromatic plums stewed with brown sugar, orange juice and zest, a vanilla pod and a star anise. Dreamy.



This is for six:

preheat oven to 190C/gas mark 5


for the fruit


two punnets of ripe plums (about 800g)
1 orange - the juice and zest
40g light brown sugar
1 star anise
1 vanilla pod (or sprinkle of vanilla extract would do)
1 table spoon of brandy or water

add these ingredients to a pan and cook gently for 5 mins, until the fruit softens, and then tip, minus the star anise and pod, into an ovenproof dish. (And please remember to watch out for the stones later, if you like me, never manage to get them all out before cooking.)





for the topping, 

200g self-raising flour
100g caster sugar
200g chilled, chopped butter
pinch of salt
pinch of nutmeg


put the flour, caster sugar, butter and a pinch of salt into a large mixing bowl and rub together with your fingertips until the mixture looks like breadcrumbs. Add 3 tablespoons of cold water and gently knead to form a soft, slightly wet dough. Roll into about 12 balls and place on fruit. Bake for 20-25 mins until the pastry is golden.



The great thing about this recipe it is eminently tweakable - it would be delicious with peaches or apple and blackberries or whatever fruit you love that is in season. And the topping can have other ingredients added, cinnamon, peacans maybe or ground almonds instead of some of the flour, a sprinkling of demerara sugar?

However you make it, enjoy this gorgeous winter pud with cream or custard, it really is love in a bowl!



for more comforting recipes and winter crafts, pop over here.

January 24, 2012

More zing

More zing for your sad January palate?


No problem: pile your plate with watercress, juicy orange slices, thinly sliced fennel, some bite sized chunks of goat's cheese and a sprinkling of pine nuts. Add a slug of mustardy French dressing. Delish on its own for a healthy lunch, but great as a side with chicken or fish. A crusty roll to soak up the juices would be nice, but I am trying to curb my carb-fiend tendancies at the moment.


Enjoy. xx

January 20, 2012

some fresh, citrussy, crunch

Something funny happens to my tastebuds in January. I crave fresh, slightly citrussy, sharp yet sweet crunchiness! I think it is the overload of roasted meat and potatoes in December, and the need to shed a few pounds maybe, and to feel healthy and invigorated. So bizarrely, when it is still cold and often rather gloomy outside I want to eat salad! Not lightasafeather, just a whisp of cucumber thankyou salads: nope, I want hearty, tasty, superfresh ones, substantial enough to get me through the afternoon type of salads. I think they also charm me this time of year because of the marathon of cooking that the Christmas holidays involves, which I love at the time, but come January I love the no-cook, or hardly-cook nature of salads, and I am all about maximum taste for minimum flapping about with complicated ingredients and gadgets. Simple, quality ingredients are usually ruined by my kitchen foofstering at the best of times, so I am always of the lookout for no-fuss recipes.

My default choice is the rocket with roasted squash/sweetpotato with chili flakes, crumbled feta, and fresh coriander that I have raved about before on this blog, but I am ringing the changes at the moment with all sorts of delicious combinations and thought I might share a few here now and again incase you are having similar cravings for zing on your plate!

Earlier this week I ate this one for lunch.


Red endive leaves, ripe pears, walnuts and gorganzola with the herbage and dressing of your choice. I went for basil and balsamic vinegar dressing, but classic French dressing with grainy mustard and fresh mint would be good. I love the sharpness of the dressing and endive with the sweetness of the pears with the saltiness of the tangy cheese and the earthy crunch of the walnuts. Might work as a side salad with chicken? It is based on a recipe I saw in the Saturday Times. I am also partial to romaine leaves with pears, walnuts and feta with mint and French dressing. Nigella does a good take on these combinations using romaine leaves, peas, feta and mint which makes a fabulous side salad for fish or chicken. Oh Yum. If salads feel a bit chilly time of year, you can always team them up with a warm crusty roll or hot chicken/fish/meat after all. I wouldn't want to eat salad with every meal any time of year, but for healthy, flavourful zing to perk up the jaded palate of  January I find they are unbeatable.

How do you make your classic French dressing? Mine is a fairly slap-dash affair - roughly a third white wine or balsamic vinager, to two thirds mild olive oil, with a good hefty pinch of crushed seasalt, a generous twist or five of black pepper and a heaped teaspoon of grainy mustard. Sometimes a pinch of sugar. I cannot stand creamy sauces with salads, so I stick with this one, sometimes adding a little lemon juice (or lime if the salad has Thai/Chinese/Indian flavours) and leaving out the mustard.

Anyhoo, more of these to come, I'm off to finish off some jewellery orders before, oh joy, the weekend arrives! Have a lovely one. xxx


December 18, 2011

red amber green

The flurry of end of term events have left my youngest children beyond tired, into the realms of hacking coughs and vomitting to be exact. So when their appetites are back, I am going to fall on some old foodie tricks to boost their immune systems and energy levels. These really aren't recipes at all, just combinations of ingredients for you to mix as your taste dictates. They are all dead simple and ridiculously good for you. We eat a lot of them around here and apart from the cratering at the end of term which is annoyingly a bit of a pattern of late, the kids hardly ever miss a day of school. Not sure if there is a link, but the shakes are a way of cramming a lot of easily digestible vitamins in a daily drink they really enjoy.

Green.

The monster shake. It sounds and looks repulsive but don't dismiss. It simply tastes of bananas and a hint of nuts. Best very cold. It is an absolute powerhouse of nutrients and particularly good for my veggie twelve year old because the nuts, seeds and spinach provide good slugs of iron and some protein.


Simply blend bananas, (fresh or frozen in chunks when going over - so useful!), frozen nuggets of pure chopped spinach available in big bags from the supermarket deep freezers, almond milk, ground nuts and seeds of your choice - my local healthfood shop sells bags of seed and nut powders so I often use those for ease. It really is a question of playing with amounts to see what you like, but for a big glassful I use one small banana, two or three spinach nuggets, a heaped tablespoon of ground nuts and seeds and enough almond milk to cover the ingredients and then a good splash more. Depends how thick you like your shake. Of course you can add your favourite extra ingredients like berries, honey, mango etc as your tastebuds and the seasons recommend. Frozen berries are a really useful and more affordable option I find, and I have been told the vitamin levels remain really high because they are quick frozen just a few hours from being picked, like peas. My two youngest genuinely love the taste of these shakes and have them almost every day. Thanks to Bridget for the recipe.

Amber.

Chopped up butternut squash and sweet potatoes, salted and boiled until nearly soft and then drained, and plonked onto a oven dish pre-heated with some oil and chili in it, and cooked in a medium/hot oven until golden brown and scrumptious - about 20 minutes. Totally more-ish as a side veg or with crumbled feta and coriander as a winter salad.



Red.

Best 'til last. For a gigantic hit of Vitamin C, red peppers are the quite the thing apparantly. Fresh is probably best but in freezing december, nibbling on cold, fresh peppers doesn't cut it often around here. So try slicing finely about 5 or 6 of them and bung in a saute pan with olive oil and a hefty pinch of dried chili flakes plus a generous slug of balsamic vinager and about half a cup of dark brown sugar. On a gentle heat stir until the sugar has liquified and the peppers have softened right down to a delicious, slightly sticky mass. It might be even more amazing if you can be bothered to peel the peppers, but I never can and I promise the sweet, fiery yumminess of these peppers is amazing as a side veg with steak or chicken or fish and lovely cold too. My kids love fajitas and wraps, so I intend to sneak a few in those! I made this recipe up, but I'm sure there are a bajillion more exact ones out there if you want one I am sure.



So, that's my bit of delish healthy cooking amid the mincepies and mulled wine!