Stockings are never large enough for little boys with big gifts, so I decided to make for them as part of their Christmas gift some sacks with their names on, so that every Christmas we can put their toys in them. Hopefully they will treasure these until they are grown men.
Advent AdvenTea Afternoon Tea Andy Murray Animals Apple Aubergines Australia Autumn Bacon Bag End Banana Beach Beans Beef Bees Berries Beverage Bikes Birds Birthday Biscuits Black Forest Blackpool Blueberries Boat BRADFORD Brazil Breakfast Brunch Bus Butternut Squash Cabbage Cake Canal Cards Carnation Caramel Carrots Castle Cats Cauliflower Cereal Cheese Chicken Chillies Chinese Chocolate Chorizo Christians Against Poverty Christmas Church Chutney Cider Cinnamon Coaster Colours Community Competition Concert Cookies Coriander Couscous Craft Cream CREATIVE CORNER Cross Stitch Crumble Cupcakes Curry Cycling Day Trip Decorating Dessert Doctor Who dog Dusky Egg Egypt Elephants Elton John Engagement Fife Fish Flapjack Flowers FOODY FRIDAY Friendship Vignettes Fruit Fudge Fulneck Gammon Garden Germany Gift Ginger Gingerbread Graze Green Halloween Ham Hands Harvest Healthy Helicopter Herbs History Hobbit Hobbiton Holidays Honey Horizon House Icing Indian Isles of Scilly Italian Kiwi Koala Lakes Lamb Lavender Le Tour de France Leaves Leek Lego Lemon Lemonade Lentils Light meal Lily Lions Living room Lord of the Rings Mains Malawi Mango Maps Market Marmalade Marrow Meatballs Memories Meringue Mexican Monkeys Moroccan Moss Moving House Mug Mushroom Nappy Narnia Natural Nature New Year New Zealand Nuts Oil Oilcloth Old adventures Omelette Orange Otley Owl Pacman Painting Pancakes Paneer Party Pasta Pastry Peanut Butter Pearl Barley Pears Peas Peppers Pesto Photos Picnic Pie Pimm's Pizza Pork Porridge Potato Present Purple R2D2 Rabbit Random Raspberries Recipes Rice River Roast Rosemary Salad Salvador Sausages Scarborough Scones Scotland Sea Seeds Sewing Machine Shopping Side dish Skiing Skipton Slow Cooker Smoothie Snack Snow Snowman Soup Souvenirs Space Spices Spinach Spring Spring Greens Sprouts Stained Glass Star Wars Stew Stir Fry Strawberries Summer Sunset Sweet Sweet Potato Take Away Alternative Tart Tea Tennis Thai The Body Shop Thoughts Thyme Titisee Toffee Tomato Tong Tortillas Travels Turkey Vegan Vegetables Vegetarian option Victoria sponge cake Volcanic Wales Walk Warhammer Wedding Wimbledon Windsor Woodland XStitch Yorkshire Zoo
Thursday, 29 December 2016
Wednesday, 28 December 2016
One of this year's creative Christmas presents from me was handmade boxed mini iced Christmas cakes. I used my late-grandmother's recipe which I found in the process of clearing my mum's house earlier this year.
Tuesday, 20 December 2016
Friday, 9 December 2016
1 tbsp thyme
1 large parsnip
3 large carrots
3 medium potatoes
Half a swede
4 tbsps pearl barley
4 tbsps pearl barley
1 heaped tbsp plain flour
1 litre of veg stock (I used 2 veg OXO cubes)
500g puff pastry
Milk or egg to glaze
- Preheat oven to 180C.
- Chop onions finely & the other veg into small chunks.
- Heat oil in a pan.
- Add the chopped onion & thyme & fry for a few minutes.
- Add the carrots, parsnips, swede, celery & potato, place the lid on the pan & gently fry for about 10 minutes.
- Add the flour & mix well to coat the vegetables.
- Add the pearl barley & stock, again cover the pan & simmer for 15-20 minutes until veg is softening.
- Place in an oven proof dish or pie dish.
- Roll the pastry til approx 0.5cm thick & cut to the shape of the dish.
- Brush the edges of the pie dish with milk or egg to allow the pastry to stick.
- Place the pastry on top of the dish & with a fork or your fingers press the edge of the pastry to the dish.
- Place a small hole in the centre of the pastry & brush with milk or egg to glaze.
- Place in the oven for 20-30 minutes or until golden brown.
Friday, 2 December 2016
I made this recipe using home grown leeks and carrots, it's a real winter warmer.
Ingredients:A little olive oil
500g leeks, sliced
2 carrots, sliced
400g tin of butter beans, drained
400g tin of black eyes beans, drained
500ml vegetable stock
1 tbsp of corn flour mixed in cold water
- Heat the oil in a pan on a medium heat & add the leeks. Stir continuously for about 7/8 mins until soft.
- Add the carrots, beans, rosemary & stock and mix together.
- Bring the pan to simmer, add the corn flour/water mix & stir in well.
- Simmer for about 20 mins until it begins to thicken.
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