tag:blogger.com,1999:blog-91723601315580138212024-03-05T14:36:15.206+00:00eat like you love yourselfSo many of us find ourselves eating alone or as a couple and, as a result, so many of us reach for convenience solutions. What if we cooked for ourselves like we were cooking for someone we loved? This is what this site is all about. Some of the food is healthy, some isn't, all of it is made with love.Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.comBlogger383125tag:blogger.com,1999:blog-9172360131558013821.post-54408202237696480312017-06-18T09:13:00.002+01:002017-06-18T09:13:58.639+01:00Chopped salad with Ginger DressingThis is a delicious salad which is great on his own or as a side dish. <div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjxYb37hGg4Q3vzSbbKpCkHUDItS_9-8yBhhulFg06B1MD4z2PaeqUE0Z3kBoXcrA-3PABqb18-x_J20JO8NBEd6CO2EWnswi8csVkKpnXjIwVG2BMlSl7lLeFQzbAZiHMDbCLyb1lEA/s1600/Asian+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjxYb37hGg4Q3vzSbbKpCkHUDItS_9-8yBhhulFg06B1MD4z2PaeqUE0Z3kBoXcrA-3PABqb18-x_J20JO8NBEd6CO2EWnswi8csVkKpnXjIwVG2BMlSl7lLeFQzbAZiHMDbCLyb1lEA/s640/Asian+salad.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
Crunchy, healthy and delicious. Great vegetarian food or a side dish with spicy grilled prawns.</div>
<div>
<br /></div>
<div>
<b><a name='more'></a>Chopped Salad and Ginger Dressing</b> - Serves 1</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<br /></div>
<div>
2 Chinese Leaves (also known as Chinese cabbage or Napa cabbage)</div>
<div>
1/2 Red bell pepper</div>
<div>
A small handful of sugar snap peas</div>
<div>
A few cm of cucumber</div>
<div>
1/2 Carrot cut into julienne strips</div>
<div>
A few coriander (cilantro) leaves</div>
<div>
A small handful of unsalted peanuts</div>
<div>
<br /></div>
<div>
<i>For the dressing</i></div>
<div>
2 tsp Grated ginger</div>
<div>
2 tsp Honey (or agave nectar)</div>
<div>
2 tsp Soy or tamari (for gluten free)</div>
<div>
1 tsp Sweet chilli sauce</div>
<div>
1/2 tsp Sesame oil</div>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
<br /></div>
<div>
Finely shred the chinese leaves, pepper, peas, cucumber and mix with the carrot. Top with the coriander and peanuts.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwSWrqGoU9KSVVNCDBDEzJHcos4QRa_n8rrrHT4aA6iZWbxBxRnhaD6KGtsMBS6BTvSwhQJrvMK0U017Ycq-j6SNtK5leEyyXhDHxNspZhvx8YskxZ2eo9XeLCbVa-sTrNmJpkw0f1SQ/s1600/Overhead+asian+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1417" data-original-width="1600" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwSWrqGoU9KSVVNCDBDEzJHcos4QRa_n8rrrHT4aA6iZWbxBxRnhaD6KGtsMBS6BTvSwhQJrvMK0U017Ycq-j6SNtK5leEyyXhDHxNspZhvx8YskxZ2eo9XeLCbVa-sTrNmJpkw0f1SQ/s400/Overhead+asian+salad.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
Whisk together the dressing ingredients and top the salad.</div>
Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-88755963405394323502017-06-12T19:08:00.000+01:002017-06-13T21:25:15.155+01:00Did you let 10 seconds ruin the whole day?It was a great day today, loads got done, I managed to achieve more than I expected but then my mood crashed. A throwaway comment passed onto me third hand brought me back down to earth with a bump and I did it, I very nearly let it ruin my day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghP5DrhXhqBCGOuVOFk4a_v6sGZ4rNb5sSHljfeLbHya1opQm2Bk02E2xQIdm2DLKv20p2dTE4acG1GevTI9jOh7aPsiYOA9auDm46YlTc9pI2GNTtD9Couf96SCroDEjiQ_Cg7mj0Nro/s1600/angry+person.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="780" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghP5DrhXhqBCGOuVOFk4a_v6sGZ4rNb5sSHljfeLbHya1opQm2Bk02E2xQIdm2DLKv20p2dTE4acG1GevTI9jOh7aPsiYOA9auDm46YlTc9pI2GNTtD9Couf96SCroDEjiQ_Cg7mj0Nro/s640/angry+person.jpg" width="640" /></a></div>
<br />
I saw a post on Linkedin a few weeks ago pointing out that if you had £10 stolen from you but someone gave you £86,390 in the same day, you'd feel pretty good about life. We have 86,400 seconds in a day. Why do we allow 10 seconds to affect the remaining 86,390?<br />
<br />
People say and do thoughtless things, hurtful things at times but the majority of things which hurt us aren't intended to do so and even if they were, it is a decision (conscious or unconscious) to allow that 10 seconds to become a big deal.<br />
<br />
So here are some tips to put it all in perspective.<br />
<a name='more'></a><br />
<b>You can't control what other people do but you can control how you react</b><br />
<br />
People who know me in real life know this is a favourite phrase of mine. It's about accepting what you can't control and recognising that in every interaction, you are not a passive participant, you have a decision to make about how you feel. It doesn't have to be an unconscious reaction. Once you realise this you tend to move from reacting to acting. If you act rather than react you tend to do so with a calmer head and in a way which is less likely to inflame the situation.<br />
<b><br /></b>
<b>Be positive</b><br />
<br />
When someone is negative around us it can be easy to get on the defensive but sometimes you can be on the receiving end of criticism which does have a grain of truth in it. It can sometimes be difficult to understand the feedback because you feel threatened or the communication is so off-putting as to make it virtually impossible to "hear". Stop, take a breath and replay it without emotion. Is there something you can learn from that feedback? Is any of it fair? Also being positive to the person giving the message can diffuse the situation, reflecting on it and acting where you feel it's justified, even acknowledging where the person was right shows real emotional maturity.<br />
<br />
<b>Understand why someone might be being difficult</b><br />
<br />
You don't know what is going on in someone elses life. At any time your friends or colleagues may be suffering from depression, long term illness, divorce, bereavement... You don't know and you don't need to know. You just need to know that the world does not revolve around you. Imagine you go to see your boss and they seem distracted and not focussed on you. You could think.<br />
<br />
"Oh for goodness' sake, I work so hard and she doesn't appreciate me!"<br />
But at the same time she's thinking "I've got so much to do, have I got time to get to the hospital to see my Mum?"<br />
<br />
<b>Ask for help</b><br />
<br />
It takes a stony hearted person to say "no" if you ask "can you help me?" If you ask for help it invests the other person in the solution as well. Even if the answer is "no... but I can help later?" it's built a bridge and started to help form more of a relationship.<br />
<br />
<b>Try to understand other peoples pressures</b><br />
<br />
It can be easy to become blinkered by what is important to you rather than the bigger picture. Find out what other peoples pressures are and explain your own. You might find your deadline is not the most important thing or others may realise your deadline is really the one which matters. You may realise you have been consumed with work when there are pressures at home which should be taking priority. The more you share and understand each other, the less opportunity there is for conflict.<br />
<br />
<b>Recognise when the problem is you</b><br />
<br />
It can be easy to be surrounded by negativity and become the same but negativity only breeds more negativity. If you are spending your time complaining and moaning, perhaps the problem is more in your control than you thought? Have a day where you check in on your behaviour and your approach throughout the day. Have you been approaching the day negatively? If so why would you expect others to treat you differently? Try a day where you choose to be positive. Do you find people react to you differently?<br />
<br />
<b>Give respect and get respect</b><br />
<br />
Don't put up with harassment, bullying or abuse, this is wrong and should be dealt with properly, there is no excuse for it. <br />
<br />
Deal with people how you want to be dealt with and don't accept anything which crosses the line.<br />
<br />
<b>Exercise</b><br />
<br />
Nothing like a run to make you feel better. Not only does it give you a mood lift but it gives you the chance to reflect on whatever issue or person was bothering you and get it out of your system or come up with ideas to resolve it.<br />
<br />
<b>Rest</b><br />
<br />
If things are really bad, a break is no bad idea. This could be an afternoon to yourself, a quick mindfulness or meditation session which you can do in as little as 5 minutes if that's your thing or take your lunchbreak at work and get some fresh air. It's also a great idea to make sure you get proper rest at night. Sleep is important for health and well-being.<br />
<br />
<b>Don't avoid the situation</b><br />
<br />
If there is a difficult person at work or in life you rub up the wrong way, it's tempting to avoid it but after years of experience I can assure you, it never gets better. If things are bad, you have nothing to lose by trying to change the situation. Even if you walk away from a bad situation, like a friendship or a boss, it's inevitable you will face another similar person in the future. At least if you try to make things better, you've learned something from that process.<br />
<br />
<i>It's only 10 seconds. You have a whole life to lead, don't let 10 seconds become thousands.</i><br />
<i><br /></i>
I've linked this up to the <a href="https://www.urbannaturale.com/its-party-time-at-the-healthy-happy-green-and-natural-party-blog-hop-160/" target="_blank">healthy, happy, green and natural party hop</a>.<br />
<i><br /></i>
<div style="text-align: center;">
<img alt="It's Party Time! Healthy, Happy, Green and Natural Party Blog Hop #147" src="http://urbannaturale.com/wp-content/uploads/2016/01/PicMonkey-Collage-250-Healthy-Hop1.jpg" /></div>
Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-45240190186290286862017-06-10T07:16:00.000+01:002017-06-12T21:03:20.413+01:00Goats Cheese SaladI love salads which combine warm and cold ingredients and this super special salad takes delicious, creamy, melting goats cheese and mixes it with a spiced dressing and pepperly leaves. Delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOVHCCxQ-nKZIzPqISfKdsmY5HG-loHrC7cPou_2f76M4QlGRPWmhkgIslMz8ywDSDh_ErOZ6VSsQ6pjBKxYzF7lwoKNYsrCYLMKnbaaSjiCOtDMsBNAxpv4k2mNW4cgxf0uA4-bIGUk/s1600/Goats+cheese+salad+from+side+new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOVHCCxQ-nKZIzPqISfKdsmY5HG-loHrC7cPou_2f76M4QlGRPWmhkgIslMz8ywDSDh_ErOZ6VSsQ6pjBKxYzF7lwoKNYsrCYLMKnbaaSjiCOtDMsBNAxpv4k2mNW4cgxf0uA4-bIGUk/s640/Goats+cheese+salad+from+side+new.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a name='more'></a><b>Goats Cheese and Walnut Salad</b> - serves 1<br />
<br />
<b>Ingredients</b><br />
<br />
A large handful of rocket (arugula)<br />
Approx 6 small ripe tomatoes<br />
Approx 75-100g, 3-4oz of rinded goats cheese cut into scant 1cm or 1/3 inch thick slices (this may be one slice or several slices depending on the diameter of your cheese)<br />
Approx 1 tbsp walnut pieces<br />
<br />
<b>Dressing</b><br />
<br />
2 tsp extra virgin olive oil<br />
1 tsp white wine vinegar<br />
1/2 tsp dijon mustard<br />
<br />
<b>Method</b><br />
<br />
Rinse the rocket leaves if not pre washed. Rinse and cut the tomatoes in half. Plate up the rocket and tomatoes. Whisk the mustard and vinegar together then whisk in the oil bit by bit to make an emulsion.<br />
<br />
Heat up a grill / broiler and put the slices of goats cheese on a non stick tray lined with foil and grill on the highest heat on one side until browned. Keep an eye on it so it doesn't burn, it won't take long. When the cheese is browned, take it out from under the grill. Use a spatula or fish slice to carefully scoop up each cheesy circle onto the top of the salad (they will be delicate). Put the nuts on top and drizzle over the dressing<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5a8Ra4c9yVj0Q3sicYWHH8Xg5eiuaSP9RlaP0RjwCFuF3jtjF63jt2TFiquX2jo0gs4VGsXyR6vuRXN3doeMFCUq3fUtMyUfyid0dno0BynINGO1ul9hPbnykpqciNaXrxiLWgxTfm0/s1600/Overhead+goats+cheese+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5a8Ra4c9yVj0Q3sicYWHH8Xg5eiuaSP9RlaP0RjwCFuF3jtjF63jt2TFiquX2jo0gs4VGsXyR6vuRXN3doeMFCUq3fUtMyUfyid0dno0BynINGO1ul9hPbnykpqciNaXrxiLWgxTfm0/s400/Overhead+goats+cheese+salad.jpg" width="400" /></a></div>
<br />
Serve!<br />
<br />
Linked up to <a href="https://www.amummytoo.co.uk/nutty-desserts-recipeoftheweek-12-18-jun/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AMummyToo+%28A+Mummy+Too%29" target="_blank">recipe of the week</a>.<br />
<br />
<div align="center">
<a href="https://www.amummytoo.co.uk/nutty-desserts-recipeoftheweek-12-18-jun"><img alt="Link up your recipe of the week" class="alignnone" height="150" src="https://www.amummytoo.co.uk/wp-content/uploads/2013/01/recipe-of-the-week.png" width="150" /></a></div>
Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com2tag:blogger.com,1999:blog-9172360131558013821.post-22676032616409746142017-06-07T20:06:00.002+01:002017-06-13T21:27:03.478+01:00How to motivate yourself to exercise in the morningIt can be tough fitting exercise into your regime, especially when you're a parent. A great time to try is in the morning. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDZm5aR6lOCsCgsLST_lp81qbJbd47NH188B0oAWLS6YtBsx_H0-hOZNus5s-HEmqz057M5bDaPTePMhrEImpRmUUtZ9iHJbViAAxvLB8UNIJYTd-N3bvEkp5Uj83433DRuMUKlyJ6lM/s1600/Morning+exercise+motivation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="500" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDZm5aR6lOCsCgsLST_lp81qbJbd47NH188B0oAWLS6YtBsx_H0-hOZNus5s-HEmqz057M5bDaPTePMhrEImpRmUUtZ9iHJbViAAxvLB8UNIJYTd-N3bvEkp5Uj83433DRuMUKlyJ6lM/s640/Morning+exercise+motivation.jpg" width="640" /></a></div>
<br />
But lying in bed, it's comfy... I know, it's tricky to drag yourself out so I thought I'd give you a few motivations.<br />
<a name='more'></a><br />
<br />
<b>It's cooler in the mornings</b><br />
<br />
British summers can be a bit hit and miss but even on a cloudy day, evening temperatures are much higher than the morning and when you're exercising it's one of the few times I don't mind the weather being chilly.<br />
<br />
<b>You're done for the day</b><br />
<br />
Exercising in the morning may need you to give yourself a little kick but once you're done, you're done. As you come home in the evening, you can think about the Netflix boxset you have lined up rather than the boxfit you need to do.<br />
<br />
<b>It gives you a spring in your step for the rest of the day</b><br />
<br />
Bizarrely I always find early morning workouts give me more energy not less. I'm not sure why this is but it definitely gives me a work energy and enthusiasm boost.<br />
<br />
<b>Bragging rights</b><br />
<br />
What's even better is you can be smug on social media and at work that you've already done your workout for the day. We all like being smug deep down!<br />
<b><br /></b>
<b>You time</b><br />
<br />
In my view, all exercise is you time but as someone who is naturally more of an early bird than an owl, it means I'm up and at it before the house wakes. The thinking time is valuable.<br />
<b><br /></b>
<b>Mornings are beautiful</b><br />
<br />
The light you get in the morning out running is fantastic. Often even on a day which ends up as a bit of a scorcher you will have light mist around and fewer people.<br />
<br />
Why not give an early morning work out a try and let me know how you get on?<br />
<i><br /></i>
I've linked this up to the <a href="https://www.urbannaturale.com/its-party-time-at-the-healthy-happy-green-and-natural-party-blog-hop-160/" target="_blank">healthy, happy, green and natural party hop</a>.<br />
<i><br /></i>
<br />
<div style="text-align: center;">
<img alt="It's Party Time! Healthy, Happy, Green and Natural Party Blog Hop #147" src="http://urbannaturale.com/wp-content/uploads/2016/01/PicMonkey-Collage-250-Healthy-Hop1.jpg" /></div>
Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-83136974130809563602017-05-30T05:51:00.002+01:002017-06-12T21:04:39.861+01:00Vegetable CurryI love vegetarian Indian food. There are so many vegetarian people in India (a quick google search said 31%) and figures from the UN says India has the lowest rate of meat consumption in the world. These has my favourite vegetables in a curry, chickpeas (garbanzo beans) and cauliflower give substance and make you feel full without meat. Long before cauliflower was trendy, Indians were using it in curries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGBQYW8AfSsV53u3jxjPimm1LMsTxVPLFB8csZv98rrEpklo-vjirXQDUjU2k5nmGncDgtPiER81uRWlon42mM-2UdRby3jNYm6yZqRa-JpVnOdDU3zKc4nkAj-ELBwrs6YZEfFOIjoA/s1600/Close+up+mixed+vegetable+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1476" data-original-width="1600" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGBQYW8AfSsV53u3jxjPimm1LMsTxVPLFB8csZv98rrEpklo-vjirXQDUjU2k5nmGncDgtPiER81uRWlon42mM-2UdRby3jNYm6yZqRa-JpVnOdDU3zKc4nkAj-ELBwrs6YZEfFOIjoA/s640/Close+up+mixed+vegetable+curry.jpg" width="640" /></a></div>
<br />
<b></b><br />
<a name='more'></a><b>Vegetable Curry</b> - Serves 2<br />
<br />
<b>Ingredients</b><br />
<br />
1 Onion<br />
1 tsp Vegetable Oil<br />
1/2 tsp Cumin seeds<br />
1/2 tsp Mustard seeds<br />
2 cloves Garlic<br />
2 tsp grated Ginger<br />
1/2 can Tinned tomatoes (approx 3 tbsp)<br />
1/2 tsp Sugar<br />
1/2 tsp Fresh chopped red chilli<br />
1 tsp Turmeric<br />
1/4 tsp Chilli flakes<br />
1/2 stick Cinnamon<br />
1/2 tsp ground Black pepper<br />
1 Bay leaf<br />
2 tbsp Double (heavy) cream<br />
400ml, 3/4 pints Boiling water<br />
1/2 can, 120g, 4oz canned Chickpeas (Garbanzo beans)<br />
50g, 1.5oz diced Red pepper<br />
50g, 1.5oz Green beans<br />
120g, 4oz Cauliflower<br />
30g, 1oz Spinach<br />
1/2 tsp Salt<br />
Handful coriander leaf (cilantro)<br />
<br />
<b>Method</b><br />
<br />
Finely chop half the onion and grate the other half. <br />
<br />
Fry the chopped onion in the oil for at least 5 minutes or until browning and softening. Add the cumin and mustard seeds and heat until the seeds start to pop. Add the chopped garlic, ginger, tomatoes, sugar, fresh chilli, turmeric, chilli flakes, cinnamon, pepper and bay leaf to the pan. Bring to the boil then reduce the heat to medium. Cook out the paste for 15 minutes stirring regularly and adding water when it becomes too dry and looks like it might burn. Only add a little water at a time, you want the paste to cook out.<br />
<br />
When the paste is cooked, add the cream, cook for a minute then add about 3/4 of the boiling water. Bring to the boil for a couple of minutes then add the chickpeas, pepper, chopped green beans and chopped up cauliflower to the saucepan. Simmer for 10 minutes or until the vegetables are cooked adding more water if needed. Remove the bay leaf and cinnamon stick.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9i5IUnpnpLm3PT3s_lBFit59a1HTKHP9ijGypRJD4eOp0FpoBn6hiDgYlLhMGezGPKwW7Tytxi78-JY7AgYKBHVr7SroS3eV2uZ4Dmw6RrXr6nGI5yA0MqQxAfma4iv5EHj_yRY9NbQ/s1600/Mixed+vegetable+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="1600" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9i5IUnpnpLm3PT3s_lBFit59a1HTKHP9ijGypRJD4eOp0FpoBn6hiDgYlLhMGezGPKwW7Tytxi78-JY7AgYKBHVr7SroS3eV2uZ4Dmw6RrXr6nGI5yA0MqQxAfma4iv5EHj_yRY9NbQ/s400/Mixed+vegetable+curry.jpg" width="400" /></a></div>
<br />
Chop the spinach and add to the pan with the salt. When wilted, take off the heat and add in half the coriander, stir in. Put into a dish and sprinkle with the remaining coriander before serving.<br />
<br />
Linked up to <a href="https://www.amummytoo.co.uk/nutty-desserts-recipeoftheweek-12-18-jun/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AMummyToo+%28A+Mummy+Too%29" target="_blank">recipe of the week</a>.<br />
<br />
<div align="center">
<a href="https://www.amummytoo.co.uk/nutty-desserts-recipeoftheweek-12-18-jun"><img alt="Link up your recipe of the week" class="alignnone" height="150" src="https://www.amummytoo.co.uk/wp-content/uploads/2013/01/recipe-of-the-week.png" width="150" /></a></div>
Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-37399672198756150252017-05-29T05:59:00.000+01:002017-05-29T06:07:18.200+01:00Mushroom and Bacon Pot PieMay in the UK can be getting the sun cream out one minute then racing back indoors for an umbrella and a coat the next so my cooking swings from barbecues to heartier fare.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqNUiVmC7BZ1ET47YdexKYmd5zJTvggc5J89Y0mCH_v_g_ozHo_NTvP3xRBYFCIHUwkGENgfr9qjjoYtq5f8pq9rSsqW1cnvOVlRzH65zBIt6_y9TG9vnhQRjBjvwXbKUApsNAVEv_mc/s1600/Bacon+and+mushroom+pot+pie+from+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1190" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqNUiVmC7BZ1ET47YdexKYmd5zJTvggc5J89Y0mCH_v_g_ozHo_NTvP3xRBYFCIHUwkGENgfr9qjjoYtq5f8pq9rSsqW1cnvOVlRzH65zBIt6_y9TG9vnhQRjBjvwXbKUApsNAVEv_mc/s640/Bacon+and+mushroom+pot+pie+from+side.jpg" width="640" /></a></div>
<br />
This pot pie is nothing fancy but it is very tasty. <br />
<br />
<b></b><br />
<a name='more'></a><b>Bacon and Mushroom Pot Pie</b> - Serves 1<br />
<br />
<b>Ingredients</b><br />
<br />
100g, 3.5oz Mushrooms, I used chestnut mushrooms<br />
75g, 2.5oz Smoked bacon<br />
1 Clove garlic, left whole<br />
100ml, 3.5floz Low salt or salt free chicken or vegetable stock<br />
2 tbsp Double (heavy) cream<br />
1 tsp Cornflour (cornstarch)<br />
<br />
Ready made puff pastry<br />
<br />
<b>Method</b><br />
<br />
Cut up the bacon into small pieces and dry fry it in a frying pan with the sliced mushrooms and the whole clove of garlic. When the mushrooms look almost cooked, add in the stock and cream and bubble and reduce slightly. Mix the cornflour into a paste with cold water and pour in, stirring to thicken. Remove the clove of garlic then pour into a small oven proof dish.<br />
<br />
It's now best to leave the filling to cool if you have time but if not or when you're ready to cook, put on the oven to 210oC, 410F, Gas Mark 6-7.<br />
<br />
Cut out a circle of the puff pastry to the right size to top the pie then top with any shapes you like and add a vent hole. Brush with milk and top the pie with the pastry.<br />
<br />
Bake for approx 15-20 minutes or until the pastry is cooked and the filling is hot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrHlj6P4NsdMmHEDmLZKWn_WB8ysQ6csgnyroQxJWB6dB5KEaIjUQsd3WasKWhNutJ9SpiPJX2Wq_wswjO52onQ2OBuRlHAIrHlu5t4cA9WYlYiwj2Tz1N9cICqf_-bfaoHSkpLIirQw/s1600/Bacon+and+mushroom+pot+pie+out+of+pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="1600" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrHlj6P4NsdMmHEDmLZKWn_WB8ysQ6csgnyroQxJWB6dB5KEaIjUQsd3WasKWhNutJ9SpiPJX2Wq_wswjO52onQ2OBuRlHAIrHlu5t4cA9WYlYiwj2Tz1N9cICqf_-bfaoHSkpLIirQw/s400/Bacon+and+mushroom+pot+pie+out+of+pot.jpg" width="400" /></a></div>
<br />
Serve with vegetables.Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-49413058576392858692017-05-26T07:31:00.000+01:002017-05-26T07:36:22.602+01:00My favourite barbecue recipesI love a barbecue and as long as you follow <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2017/05/tips-for-safe-and-brilliant-barbecue.html" target="_blank">barbecue food safety tips</a>, there is no reason why it can't be a delicious and lovely way to eat. I have been known to even fire up a barbecue just for me because I love them so much.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZZwcNOnIAcd5o6C_3_wymRZ72WveAzWiSRFweMuF4Fh3xjEPp2_SzqMOEKpB9ddsx7Z6I7P6xHbxdp_Qpl3d7_9tU_VmUHEn7tEC3lXgGrhGS8-E2l-Oayw1tR6UxlBANiDo0TN3VfA/s1600/Barbecue+homer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="245" data-original-width="416" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZZwcNOnIAcd5o6C_3_wymRZ72WveAzWiSRFweMuF4Fh3xjEPp2_SzqMOEKpB9ddsx7Z6I7P6xHbxdp_Qpl3d7_9tU_VmUHEn7tEC3lXgGrhGS8-E2l-Oayw1tR6UxlBANiDo0TN3VfA/s640/Barbecue+homer.jpg" width="640" /></a></div>
<br />
I am often disappointed though when a barbecue means a burned sausage or a dry as a hockey puck burger. Barbecues can be so much more delicious and innovative than that!<br />
<br />
So here are some of my top tips for barbecue deliciousness!<br />
<a name='more'></a><br />
<br />
<b>Meat</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/06/lamb-tikka-skewers.html" target="_blank"><img border="0" data-original-height="1293" data-original-width="1600" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0unucT8ULpvkqdnriaO17pafjUg3cZhZ7UABBpMxODeWS5Fel7EY_Ay1kxavlXa7eiiLIMdTMk4moyZyeiYSbL2Kr0PazLnFSNBcpXNIAdmINB_K90KSTwBfVrwmK6Ze-vrcvMSXwnlo/s400/Lamb+tikka+skewers.jpg" width="400" /></a></div>
<br />
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/06/lamb-tikka-skewers.html" target="_blank">Lamb tikka</a> is one of my favourite barbecue recipes, as the meat is deliciously spiced and tender.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/07/duck-with-honey-and-chilli.html" target="_blank"><img border="0" data-original-height="1096" data-original-width="1600" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06MbsHk-sG2OYriiI5-yA-KYU8gi-pHkTW-JicQsY76jrgODND0406QDNIRvv6Vlyscw_eLN1MYfm4HyP3R8kObAdwHei8uP8L__N4WVwV5UiSFC9WqF1Uzo-kqz1BSCftAHySZiLpk0/s400/Barbecued+duck+salad+from+side.jpg" width="400" /></a></div>
<br />
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/07/duck-with-honey-and-chilli.html" target="_blank">Duck</a> may not be something you've thought of for a barbecue but the skin and fat keeps it wonderfully moist.<br />
<br />
<b>Fish</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/06/spicy-prawn-skewers.html" target="_blank"><img border="0" data-original-height="1383" data-original-width="1600" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAIIb542zYAOxylUINC1MB-fyZHKyTWZcKDm2jbeXryTute4ATzBZR4C3JOyaWoifQLBs23nM6-C9MMvsm4WolSfMFpNTwI5pc0U7ARfaQbCW52IhN1xdSU9VdTnDG06y4bSRuaZXdnM/s400/Overhead+prawn+skewers_edited.jpg" width="400" /></a></div>
<br />
Prawns / shrimp are great on a barbecue. They cook quickly and put onto skewers it makes them easy to handle like these <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/06/spicy-prawn-skewers.html" target="_blank">spicy prawns</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifhx9lme7XsV7z-T0A0JlHiHKXn5Y96kUdPVOTdOAnLscpJGZikMFwZ1S5sIN7zPrA2g_b66iQP7XglJUoSra1ACnQABhnpwgSqLW4GfNTntK-h9OrgzW0DvVrkS9SVfamaDw6C8PrzaY/s1600/BBQ+sprats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifhx9lme7XsV7z-T0A0JlHiHKXn5Y96kUdPVOTdOAnLscpJGZikMFwZ1S5sIN7zPrA2g_b66iQP7XglJUoSra1ACnQABhnpwgSqLW4GfNTntK-h9OrgzW0DvVrkS9SVfamaDw6C8PrzaY/s400/BBQ+sprats.jpg" width="400" /></a></div>
<br />
Oily fish are great on a barbecue. It needs no adornment, something like the sprats above, fresh sardines or mackerel are great just with a squeeze of lemon juice and a sprinkle of coarse sea salt.<br />
<br />
<b>Cheese</b><br />
<br />
Cheese? On a barbecue? Yes, apart from adorning your burgers, there are two cheeses which you can grill and they don't melt; halloumi and paneer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/oh-no-theres-vegetarian-coming-to-my.html" target="_blank"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutc5s_EvZ9tsAA776TVpHXuncBODtzZ6AJ3ImlvvDYn-WIKKDflroo5L1x94RsF6bEUTubyzskSCWUPDBV1V7SdAvXNFqGAzWmupNbcn7l8dvItYArjQKGW9wp4mKUhi2ObWvYrVCwSA/s400/Halloumi+and+asparagus+from+side.jpg" width="400" /></a></div>
<br />
Halloumi is delicious simply grilled with a dressing like with this <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/oh-no-theres-vegetarian-coming-to-my.html" target="_blank">halloumi and grilled asparagus</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2014/09/paneer-tikka.html" target="_blank"><img border="0" data-original-height="1493" data-original-width="1600" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5EnCOX83qgYyoqrxd6Y2dcI3xOcVoQ8_k_60YH5OBc1I2tbJMhesLUJnLJbRlC3jG1cSKY_rbCm41ro7CQ8_HKfQHOhpJtnAsPMCxJV4eVCqQyX0J0io84gWCtlZ0fVL-9hiy5ThU7M/s400/Paneer+tikka+overhead.jpg" width="400" /></a></div>
<br />
Paneer is an Indian cheese so the obvious place to go is with some spice and these <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2014/09/paneer-tikka.html" target="_blank">paneer kebabs</a> really are delicious.<br />
<br />
<b>Vegetables</b><br />
<br />
Barbecues are so often meat filled affairs but why when vegetables from the barbecue can taste this good?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/oh-no-theres-vegetarian-coming-to-my.html" target="_blank"><img border="0" data-original-height="1600" data-original-width="1572" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1njBs_zXcwWO2EdxmQTD8c0E9Xnr9cFtxfDUoTCJyACMlf09Er_mA5Qj2PU_ZhcQaOV9SQmx-AIk7dY-SaRhfnHP1W8XDu7bWCCPk-xuoLASf3TlwqTAGBukI3j4mCJhMu5pKNxX6_4/s400/Mushroom+and+Stilton+Burger+overheat.jpg" width="392" /></a></div>
<br />
Why not build your burger around a <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/oh-no-theres-vegetarian-coming-to-my.html" target="_blank">barbecued mushroom</a> rather than meat? A slice of Stilton makes the flavours really come out.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/oh-no-theres-vegetarian-coming-to-my.html" target="_blank"><img border="0" data-original-height="1504" data-original-width="1600" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOG0MQdADx0U1dG77AS3VcMVWt8FVCQ47tCDsuGNMoOwAW2eicBkCA-77-K-g9wdjKsXsr4EvHGLkP5CuKO7eBOfI8S3xPa-RPf3aZJD2LtIW15z7yj2VU74eBzSu5Rhan6hpXuUSnv5c/s400/Barbecued+corn_edited.jpg" width="400" /></a></div>
<br />
Also <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/oh-no-theres-vegetarian-coming-to-my.html" target="_blank">barbecued sweetcorn</a> is a classic. I remember having this for the first time in Greece and eating barbecued sweetcorn now just takes me back. My sister and I still fight over the last one!<br />
<br />
<b>Salads</b><br />
<br />
Don't forget the side dishes! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2014/08/greek-salad.html" target="_blank"><img border="0" data-original-height="1600" data-original-width="1258" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHlfQSDCDZWEj9ewMpsNl1z7Pjljs5NzipFiqPLSOwviV-nEFkE3fM4gyKgdAT86qYvqIhVWQv-FHfYxbogF2DPKNGvIWC0ETjn-dBLifG1-JBq2Re9p57iGogCv4y-WZLm9cpjHYjok/s400/Greek+salad+overhead.jpg" width="313" /></a></div>
<br />
This <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2014/08/greek-salad.html" target="_blank">Greek salad</a> takes me back to holidays and is the perfect thing to accompany grilled foods.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2017/03/edemame-bean-salad.html" target="_blank"><img border="0" data-original-height="1556" data-original-width="1600" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqEdNUmhdbyucHpBmNzNz7W2EW9nz3HJw1zjk-BC_8wL8nXWaKTqf8lFbFn9GUjhqHqfuiTN0-3qJV1ha4uDlOLJ_mjHZ2PyF0DOD0KDPhSY4y_MDu_Z0snh8CQD1i7fsTB9UVlWb-zo/s400/Edemame+bean+salad.jpg" width="400" /></a></div>
<br />
If you're cooking something with more of an Asian vibe, this <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2017/03/edemame-bean-salad.html" target="_blank">edamame bean salad</a> would be ideal.<br />
<br />
So I hope I've convinced you there's far more to a barbecue than a disappointing sausage!Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-12845087773810057892017-05-26T07:08:00.001+01:002017-05-26T07:37:40.241+01:00Tips for a safe and brilliant barbecueI remember when I was learning about food safety early in my career being taught there were peaks in food poisoning incidents which correlated with barbecue season and Christmas. If you think about it, some of the reasons are the same. We are sadly a nation of people who don't cook as much as we used to and let's face it, the person manning the barbecue is not always the most experienced chef.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid674sZqBtOEVa4xvEUW7VK38f7LHEb-k8ylB0sD-O4jFeoQs2Ux7aGJZBjotAi_Hkpm6dAT5YX8do7GL1kw5SQkK1onFCUHHqYZUmp4FZlKvjZBNZvnfWmKA3mTzv2vrkQXtSBU4IYdU/s1600/BBQ+sprats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid674sZqBtOEVa4xvEUW7VK38f7LHEb-k8ylB0sD-O4jFeoQs2Ux7aGJZBjotAi_Hkpm6dAT5YX8do7GL1kw5SQkK1onFCUHHqYZUmp4FZlKvjZBNZvnfWmKA3mTzv2vrkQXtSBU4IYdU/s640/BBQ+sprats.jpg" width="640" /></a></div>
<br />
That said, some of the advice on cooking safely on barbecues does take the joy out of them (I'm not going to suggest cooking all the food in an oven first, I'm going to assume some common sense!)<br />
<b><br /></b>
<b></b><br />
<a name='more'></a><b>Wash your hands between handling raw and cooked food</b><br />
<br />
This is basic stuff; you wouldn't cut up a chicken breast then not wash your hands. Just because you're outside doesn't mean you shouldn't come back and wash your hands. It takes a moment and it's worth it.<br />
<br />
<b>Keep all food covered</b><br />
<br />
Outside means insects can land on the food. You don't want them landing on your raw sausages then landing on your salad.<br />
<br />
<b>Keep food cold or serve hot</b><br />
<br />
Only take the food outside when you're ready to cook it and then when it is cooked through and hot throughout, serve and eat as quickly as possible. You want to avoid food hanging around being "a bit warm" because that's when harmful bacteria can grow.<br />
<b><br /></b>
<b>Make sure your barbecue is hot before you start</b><br />
<br />
You're looking for charcoal which hasn't got loads of flames but has a fine layer of ash over the surface. At this point the coals are at their hottest and less likely to burn the outside with flames while leaving the inside raw. You can adjust the heat by adjusting the height of the grill or push the coals to one side so you are cooking over indirect heat if liked. Make sure you turn the food regularly so you can see if it's cooking too quickly and make sure it cooks as evenly as possible.<br />
<b><br /></b>
<b>Disposable barbecues can be not as hot</b><br />
<br />
Because they often have smaller coals and not as many of them, disposable barbecues often don't get to high temperatures and don't last as long. If you're using a disposable, I'd stick to thin, easy to cook foods which cook quickly like small fish, vegetables and thin sausages.<br />
<br />
<b>Make sure frozen food is defrosted thoroughly before cooking</b><br />
<br />
Ideally plan in advance and defrost in a refrigerator.<br />
<br />
<b>Don't wash raw chicken</b><br />
<br />
What is it with people washing chicken? It is a thing which is common in some cultures but I don't get it. You know when you wash your hands, sometimes you get water droplets on your t-shirt which have splashed from the tap? For the ones you see there will be microscopic ones you can't. The same thing happens when you wash chicken, except now the droplets are all over you, your kitchen, your sink. It makes no food safety sense and doesn't make the chicken any safer.<br />
<br />
<b>Most foods need to be cooked through</b><br />
<br />
I include burgers here. Sorry to be a killjoy and I know there is a trend for rare burgers but you need to accept there is a risk of food poisoning, particularly the dangerous forms of E Coli from eating a rare burger. Some restaurants use special preparation techniques for the mince to limit the risk but if you're making them at home or buying them pre made, it's safe to assume that you can't be sure they're safe. The reason why burgers can be a problem is because the surface of meat can get contaminated as it's butchered. When you mince the beef some of the surface goes to the middle. With steak though as long as the outside is cooked, the risk is minimised so it's much lower risk to have a rare steak than a rare burger.<br />
<br />
Chicken obviously has to be cooked through but this is less scary to check than it seams. Just chose your cut carefully (I often use skin on chicken thighs which don't dry out if you overcook them) and cook over a low heat until cooked through checking by cutting in and seeing no pink left or by using a temperature probe (to reach a minimum of 72oC for 2 minutes.)<br />
<br />
<b>Use separate plates and utensils for raw and cooked</b><br />
<br />
Or wash them thoroughly inbetween, Don't put on raw foods as you're about to take something off the barbecue which is cooked or you can end up dripping raw juices onto the cooked item.<br />
<br />
<b>Marinades</b><br />
<br />
Once you've taken food out of any marinade, take the dish back to be washed (or give it to a willing helper!) This then avoids the risk of basting with the marinade just before taking the food off the barbecue or even using it as a dressing (believe it or not some people really do this!)<br />
<br />
<b>Keep ready to eat foods really cold</b><br />
<br />
Salads and desserts should only come out just before they're eaten. If you're having a large party which is likely to go on for a while, why not bring out the salads in batches as they'd be more tasty and crisp anyway?<br />
<b><br /></b>
<b>Fire safety</b><br />
<br />
Obviously don't barbecue indoors and make sure the area you do cook in is well ventilated and doesn't have any things around the barbecue which are likely to catch fire. Make sure once it's lit that it's not left unattended.<br />
<br />
Now I've gone through the safety stuff, what about some <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2017/05/my-favourite-barbecue-recipes.html" target="_blank">great recipes for the barbecue</a>?Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-39886427860274230002017-05-25T18:19:00.001+01:002017-06-12T21:06:13.524+01:00Edible Flower SaladThis light savoury salad was inspired by the beautiful flowers responding to the sunshine in my garden. I combined three different types of edible flowers into a really light early summer salad. This was great as a really light meal or starter / appetizer on its own but would also be great as an impressive looking side dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpHgiDYU3e1l0ySH6dDzKwksXoFOtnb4IJjrhKKHiTtxjaf1oUTNTo1Ml8j_gxtckUK2m6mP-Gqg2ea0PwO9jNciq4kVOauQZsSdLs-AHWN-yv2_-rYT_B6sKsoCACTqybIFYTyQez2c/s1600/Overhead+flower+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1475" data-original-width="1600" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpHgiDYU3e1l0ySH6dDzKwksXoFOtnb4IJjrhKKHiTtxjaf1oUTNTo1Ml8j_gxtckUK2m6mP-Gqg2ea0PwO9jNciq4kVOauQZsSdLs-AHWN-yv2_-rYT_B6sKsoCACTqybIFYTyQez2c/s640/Overhead+flower+salad.jpg" width="640" /></a></div>
<br />
<br />
The cucumber gives a lovely texture and removing the skin helps the flavour of the herb flowers sing out.<br />
<br />
I wouldn't use commercially sold flowers for this as you don't know if they're ok to eat or if they've been sprayed with pesticides, only use ones you've grown yourself and know haven't been sprayed.<br />
<b><br /></b>
<b></b><br />
<a name='more'></a><b>Edible Flower Salad</b> - Serves 1<br />
<br />
<b>Ingredients</b><br />
<br />
A couple of inches of cucumber<br />
A carrot, peeled and cut into fine ribbons.<br />
A rose<br />
A few thyme flower heads<br />
A few chive flower heads<br />
1/2 tsp white wine vinegar<br />
1/2 tsp extra virgin olive oil<br />
A small sprinkling of salt<br />
<br />
<b>Method</b><br />
<br />
Peel and thickly slice the cucumber then add to a plate with the carrot ribbons. Check over the flowers for any bugs then break apart the rose petals and add to the plate. Add a few small thyme heads then break apart the chive flower heads into their little florets and sprinkle on top. <br />
<br />
Sprinkle over the vinegar and the oil and salt if using and serve immediately.
<br />
<br />
Linked up to <a href="https://www.amummytoo.co.uk/nutty-desserts-recipeoftheweek-12-18-jun/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AMummyToo+%28A+Mummy+Too%29" target="_blank">recipe of the week</a>.<br />
<br />
<div align="center">
<a href="https://www.amummytoo.co.uk/nutty-desserts-recipeoftheweek-12-18-jun"><img alt="Link up your recipe of the week" class="alignnone" height="150" src="https://www.amummytoo.co.uk/wp-content/uploads/2013/01/recipe-of-the-week.png" width="150" /></a></div>
Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com2tag:blogger.com,1999:blog-9172360131558013821.post-10025549512867601522017-05-21T06:38:00.001+01:002017-05-21T06:38:31.936+01:00Slow Cooked Chunky Beef ChilliI love chilli made with minced beef but I love this recipe even more with meltingly soft and tender chunks of beef in a rich, spicy sauce. You get far more texture and variety making chilli this way and the slow cooking makes the flavour awesome. Smoked paprika may sound like an odd ingredient but it gives a sweet smoky depth to the stew. Just make sure you use <i>sweet</i> smoked paprika or test the flavour first as you can get spicy versions.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJHFbhq98wyik5KVjMoimDwBaM2JLb_jXz-iRivaY5umsJF0XAtx6PwmjOc7Y-dUz5GsSTJfiThy_fmlnBZIsDMaE1g-rAx_P8DyyHxfnxQYEc8LNXEMfJZePtQi9qkMkNXVUchFQh-E/s1600/Chunky+beef+chilli+overhead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJHFbhq98wyik5KVjMoimDwBaM2JLb_jXz-iRivaY5umsJF0XAtx6PwmjOc7Y-dUz5GsSTJfiThy_fmlnBZIsDMaE1g-rAx_P8DyyHxfnxQYEc8LNXEMfJZePtQi9qkMkNXVUchFQh-E/s640/Chunky+beef+chilli+overhead.jpg" width="640" /></a></div>
<br />
Chilli flakes and powders vary (mine was a pretty new jar and the more recently the jar or pack is opened, the spicier it will be) so you may find this less spicy than you like. My top tip though is to use some tabasco or other hot sauce to bring up the spice at the end if you feel that it needs it. The problem with slow cooking is it tends to intensify the flavours of chilli so it's easy to end up with a chilli at the end which is more "blow your head off" than "gently warming" so I'd err on the side of cautious then correct the flavour at the end. The other benefit being you then have a more multidimensional flavour.<br />
<br />
<br />
<a name='more'></a>If you do get to the end of the recipe and think it's too hot, add another can of drained beans to the mix.<br />
<br />
There is no making this kind of dish for a small number of people but good news is it freezes and reheats brilliantly.<br />
<br />
<b>Slow Cooked Chunky Beef Chilli</b> - Serves approx 4<br />
<br />
<b>Ingredients</b> <br />
<br />
450g, 1 lb Stewing or braising beef<br />
1 Onion, diced<br />
1 tsp Olive oil<br />
2 Cloves garlic<br />
1/2 tsp Cumin seeds<br />
1 tsp Fresh thyme<br />
1 tbsp Sweet smoked paprika<br />
1 tsp Dried hot chilli flakes<br />
1 can, c. 400g, 14oz Chopped tomatoes<br />
1 can c. 240g, 8oz drained weight, Red kidney beans<br />
1 can c. 240g, 8oz drained weight, Borlotti or pinto beans<br />
Small glass red wine<br />
2 Red bell peppers, chopped<br />
2 Dried bay leaves<br />
Beef stock cube (low salt)<br />
1/2 tsp Unsweetened cocoa powder<br />
Tabasco or other hot sauce (optional)<br />
Coriander (cilantro), rice and grated cheese to serve<br />
<br />
<b>Method</b><br />
<br />
Dry fry the beef in a frying pan until browned and put in the slow cooker. Deglaze the pan with the red wine quickly and pour in.<br />
<br />
Fry the onions in the oil until starting to brown. Put in the slow cooker with the chopped garlic and remaining ingredients.<br />
<br />
Cook for approx 4-8 hours (the shorter cooking time would be on "high" setting but you can cook longer on "low") until the meat is meltingly tender.<br />
<br />
Taste the spicing and add hot sauce to taste if the flavour is too mild.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotigmvPGrZHvr7N-uEopPXFZspTv106L4kg93XwCYdnuQYeufJh1OqvWU-kmLs1EWytwJLDyUUDNnYtWZyCjx1w0DfdJKM5ixC9W6u4g13C81WYWm5q3fJmgXfIL_Xml5ZVdlqDH0Tmo/s1600/Chunky+beef+chilli+from+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotigmvPGrZHvr7N-uEopPXFZspTv106L4kg93XwCYdnuQYeufJh1OqvWU-kmLs1EWytwJLDyUUDNnYtWZyCjx1w0DfdJKM5ixC9W6u4g13C81WYWm5q3fJmgXfIL_Xml5ZVdlqDH0Tmo/s400/Chunky+beef+chilli+from+side.jpg" width="400" /></a></div>
<br />
Serve with rice and coriander with some grated cheese as well if liked.<br />
<br />Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-23330026760275070182017-05-20T07:34:00.003+01:002017-05-20T07:34:53.566+01:00Lamb KebabsA recipe which is ideal for the barbecue or the grill (broiler) if the weather is disappointing. Lamb is great for grilling; it has natural fat which keeps the meat tender but also, like steak it benefits from being served slightly pink.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gVXUMUunQdGxKLREHQE4G-e55XZrhD9TXtiv5tBUmt_2bOicShqlNeOV8AbBjhwFFqCx4K5BTD74_SoG7Y3CZvpdEAN5yL8FxxZTMJX_lE9c1OlxuLLxX33k-gcegEoYRnD3GuHtA_g/s1600/Lamb+kebabs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gVXUMUunQdGxKLREHQE4G-e55XZrhD9TXtiv5tBUmt_2bOicShqlNeOV8AbBjhwFFqCx4K5BTD74_SoG7Y3CZvpdEAN5yL8FxxZTMJX_lE9c1OlxuLLxX33k-gcegEoYRnD3GuHtA_g/s640/Lamb+kebabs.jpg" width="622" /></a></div>
<br />
This is a very simple recipe for some simple lamb skewers. If the weather ever improves I'll be nibbling on this delicious lamb and hummus for the rest of the summer.<br />
<a name='more'></a><br />
<br />
<b>Lamb kebabs</b> - Serves 1<br />
<br />
<b>Ingredients</b><br />
<br />
1 Lamb steak<br />
1 Bell pepper (yellow, orange, red or a combination)<br />
2 tsp Extra virgin olive oil<br />
2 Cloves garlic<br />
Sprigs fresh thyme<br />
Seasoning<br />
Flatbreads, salad and hummus to serve<br />
<br />
<b>Method</b><br />
<br />
Cut the lamb into chunks and marinade in the oil, whole garlic cloves and fresh thyme for 30 minutes or an hour at room temperature. If using wooden skewers, soak them in water while the lamb is marinading so they don't burn when you cook the kebabs.<br />
<br />
Preheat the grill or get your barbecue ready. Thread the lamb onto the skewers alternating with pieces of pepper. Discard the garlic. <br />
<br />
Grill the lamb until cooked to your liking and the pepper is cooked and slightly charred, I like my lamb medium so still pink and succulent in the middle. Season the kebabs with some coarse sea salt and serve with flatbreads, salad and hummus if liked.Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-73566105200919337362017-05-19T13:20:00.001+01:002017-05-19T14:12:31.704+01:00Roasted Vegetables with Feta CheeseThis past week I've been full of cold and generally off my food. All I've been eating is anything with loads of spices to try and shift the bunged feeling. Today, at last, I'm starting to feel better but the weather for the year is still cold and miserable so I put together this dish of lovely summery roasted vegetables.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eZmfZfa9z46nDjZwRLBnkszCEv6BD0UAdOnm3ADjuGrYlvnjJKh07TWQ0Q7kjIUefqt8j92Nrk2zvJ7PS4zbK12bBm__R5Wx0z9q3E7WG9C42xov8jIp1eId2L1EEjiGczyfd7nMgwM/s1600/Roasted+vegetables+with+feta+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eZmfZfa9z46nDjZwRLBnkszCEv6BD0UAdOnm3ADjuGrYlvnjJKh07TWQ0Q7kjIUefqt8j92Nrk2zvJ7PS4zbK12bBm__R5Wx0z9q3E7WG9C42xov8jIp1eId2L1EEjiGczyfd7nMgwM/s640/Roasted+vegetables+with+feta+close+up.jpg" width="640" /></a></div>
<br />
My herbs are looking fabulous right now with all the wet weather this week and it helped cut through the lingering dullness from my snotty nose.<br />
<br />
I mean, look at that? How you can still feel anything but summery and healthy when that was your lunch?<br />
<br />
<br />
<a name='more'></a><b>Roast Vegetables with Feta Cheese</b> - Serves 1<br />
<br />
<b>Ingredients</b><br />
<br />
Half red onion<br />
1 bell pepper, red, orange or yellow (or a combination)<br />
5 cloves garlic<br />
1 large tomato<br />
2 tsp extra virgin olive oil<br />
100g, 3.5oz Greek feta cheese<br />
Few sprigs thyme and rosemary<br />
Seasoning<br />
<br />
<b>Method</b><br />
<br />
Preheat the oven to 200oC, 400F, Gas Mark 6.<br />
<br />
Cut the onion into petals and cut up the pepper into large chunks. Break up the garlic but leave the cloves whole. Toss with a tsp of oil then put on a baking tray. Add the tomato, cut into chunks, the herbs and chunks of feta. Drizzle with the remaining oil, season and roast for approx 30 minutes or until the vegetables and feta are soft and browned.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix40MY9QXleoTqogx_Ze-s8IcO9a7xakn6UGIFaaaXQJtQoTSY8RSsqXzKZEPzTkiIhF3uBW5I_GnWZwfZZrIvZx0raMJT7P7tyGEJfCnSEH7bcXw6wvEGOp_Sf2_qA9Grrv3tq_3dc_Y/s1600/roasted+vegetables+with+feta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix40MY9QXleoTqogx_Ze-s8IcO9a7xakn6UGIFaaaXQJtQoTSY8RSsqXzKZEPzTkiIhF3uBW5I_GnWZwfZZrIvZx0raMJT7P7tyGEJfCnSEH7bcXw6wvEGOp_Sf2_qA9Grrv3tq_3dc_Y/s400/roasted+vegetables+with+feta.jpg" width="400" /></a></div>
<br />
Either take out the garlic to serve (it will have imparted a subtle flavour to the vegetables) or push out the now soft, sweet garlic flesh to have with the vegetables and feta. <br />
<br />
I've linked up to <a href="http://www.anyonita-nibbles.co.uk/2017/05/freefromfridays-number-2.html" target="_blank">Anyonita Nibbles Free From Friday.</a>Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com4tag:blogger.com,1999:blog-9172360131558013821.post-89795278657946389562017-05-15T17:57:00.002+01:002017-05-15T17:57:39.526+01:00Social Media DetoxSocial media. Love it or loathe it, it's become a huge part of our lives, some would say too big a part. So how does it feel to wind back the clock and be without it for a while? Believe it or not, Facebook is only 13 years old and Twitter only 11. How quickly these things have become something which seemed essential yet, to my 21 year old self would never have occurred to me as necessary.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7w6eZPSY9qhANGTAaM-WnGKbjMXJZxLYrmSxTLdAK7gm0kMU89te1D7EzWnKFfFH2KYb0JpTkV-45IWSfQg-YuNTTbrjdBaMSo7GO0WQcDzLeq0PgtdHY_QEtUw0gDzlr4xtLoF_x60/s1600/social+media.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7w6eZPSY9qhANGTAaM-WnGKbjMXJZxLYrmSxTLdAK7gm0kMU89te1D7EzWnKFfFH2KYb0JpTkV-45IWSfQg-YuNTTbrjdBaMSo7GO0WQcDzLeq0PgtdHY_QEtUw0gDzlr4xtLoF_x60/s640/social+media.jpg" width="640" /></a></div>
<br />
<br />
<a name='more'></a>For me, what had started as a medium to keep in touch with friends and promote my blog had become more than that and was taking up a significant part of my time and starting to feel like a massive <i>waste </i>of my time.<br />
<br />
I realise the irony of going on any kind of digital detox when your medium of expression is a blog but I decided to pare it back for a week. One week without commenting, liking etc. One week where all I would do on social media is share blog posts and that is that. This is what I found out about my mood and how my life changed.<br />
<br />
In the meantime, I used my new found time to look at the dangers and benefits of social media using a mix of media and scholarly articles, this was what I found.<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Social media is bad for your health?</span></b></div>
<br />
It's been widely reported in the media that social media is bad for your health. <a href="http://www.huffingtonpost.co.uk/tayana-simons/seven-reasons-facebook_b_6709574.html" target="_blank">Huffington Post</a> published an article saying it had dangers including jealousy and compulsive behaviour. <a href="http://www.bbc.co.uk/guides/zx9wv4j" target="_blank">The BBC</a> has written a more measured article talking about the dangers of trolling and the permanance of the internet. Certainly as a child there are times in my life it would not have been a great thing. At school kids can be pretty horrible to each other at times. I feel lucky to know I was an age when that stopped as soon as I got home. I am horrified of cases where kids sadly <a href="http://metro.co.uk/2017/02/24/mother-of-girl-driven-to-suicide-by-cyber-bullies-brings-phillip-and-holly-to-tears-6469296/" target="_blank">take their own lives due to cyberbullying.</a> I also feel thankful that photographs from nightclubs when I was 18 can only be shared <i>via </i>someone taking the negatives and reprinting them. How old fashioned and quaint that now seems? But as many celebrities have found to their detriment, once something appears on the internet, it may never be possible to take it back. A deleted tweet could have already be shared, screen grabbed, emailed and disseminated.<br />
<br />
My worry though for some time has been the confirmation bias that social media automatically creates. We naturally select like minded people to be friends with and connect with on social media, the ads which are then posted are selected by what we type and search for on the internet. This creates a bubble of self reinforcing beliefs. Even if we then seek out those with other beliefs it's not often to understand (especially on twitter) but to provoke argument. Social media polarises our beliefs by a constant set of self reinforcement and gives voice to people whose views would have been considered marginal. Often the people whose views are furthest away from the norm shout the loudest but this can start to move public opinion.<br />
<br />
Now this is where it gets scary. Anyone can share anything and say anything on a social media platform. What's more is what you like, what you post and what information you put in gives a lot of information to potential advertisers in a medium where your guard is more likely to be down than in a traditional advert or party political broadcast on TV or radio. <a href="http://www.telegraph.co.uk/news/2017/05/07/facebook-set-play-decisive-role-general-election-despite-totally/" target="_blank">You are their captive audience and they know just how to talk to you</a>. That's pretty frightening as you probably don't realise it's happening.<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Links between social media and depression?</span></b></div>
<br />
While the dangers of social media have been widely reported in the newspapers, scholarly articles supporting this were quite hard to find. The first I came across said <a href="http://www.sciencedirect.com/science/article/pii/S1054139X12002091" target="_blank">no link was found between social networking sites and depression</a>. There is even a paper which has suggested <a href="http://course.duruofei.com/wp-content/uploads/2015/05/Choudhury_Predicting-Depression-via-Social-Media_ICWSM13.pdf" target="_blank">social media could be used to <i>predict </i>depression</a>. Another paper I found listed a potential <a href="http://pediatrics.aappublications.org/content/127/4/800.full" target="_blank">range of risks <i>but also </i>benefits of social media</a>. Genuinely when it comes to mood, social media may be a force for good after all especially as those who may not feel able to open up in their day to day lives may feel able to behind the protective layer the internet affords. <br />
<br />
While social media has given a voice to the few including the few who have abhorrant views in life, it also gives voice to the few who <i>need </i>to be heard and is a way of charities getting their message across. The recent work by Heads Together has been a brilliant example of this. I also did a recent run for charity and wouldn't have raised nearly as much sponsorship had I not used social media platforms to do so.<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Replace the "contact" I'd had</span></b></div>
<br />
Several times I found it very hard to resist the habit of picking up my laptop and going straight to Facebook or Twitter and it took me a week to get out of that habit. Somewhere inside I was equating social media with relaxation and I needed to break that. I found myself keen to exercise more and started looking for groups I could meet in real life to replace the "contact" I'd had through social media.<br />
<br />
I slipped up from time to time. Although I didn't have the urge to comment as much, I did have the urge to look and it was difficult to resist that, occasionally I failed. I did notice though that the longer I spent away from social media, the more of a waste of time it seemed, so much so that I accidentally took longer than 7 days off and returning today felt very boring.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUtvKilJGNNjbmD6mrDNlN_izW9I6KKi7Uow-ISeiw4pfKRMmb00xdISJtlDfF6rebuFNCXAh2K3_5LZ102OOZSyushzAevVnotWqs_2odk7583FrL_tGJxxNx6D76WyiRSQz7hulkBU/s1600/someone+wrong+on+the+internet+social+media.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUtvKilJGNNjbmD6mrDNlN_izW9I6KKi7Uow-ISeiw4pfKRMmb00xdISJtlDfF6rebuFNCXAh2K3_5LZ102OOZSyushzAevVnotWqs_2odk7583FrL_tGJxxNx6D76WyiRSQz7hulkBU/s400/someone+wrong+on+the+internet+social+media.jpg" width="362" /></a></div>
<br />
A couple of weeks ago, this was me, trying to correct every bit of misinformation on twitter. Taking a step back has made me realise what a stupid waste of time this is. No-one on twitter is seeking to change their views only to impose theirs on you.<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">No moral compass</span></b></div>
<br />
I got my news from conventional sources. It would be a mistake to assume any newspaper or online news source does not have natural bias but they are bound by making sure a story isn't true and to a large degree don't jump to conclusions for fear of them being incorrect. Social media has no moral compass nor ethical concerns of jumping to the worst conclusions. Social media <i>just is</i>. It is the "coffee break chat" writ large, permanent, visible to all and searchable but is comprised of throwaway comments we would often be horrified to read back out of context.<br />
<br />
Did I miss it? Yes. When a news story breaks like the sacking Comey by Trump, it would have been interesting to see the Twitter feed. I can imagine the Apprentice "You're Fired" memes. But did I miss it when the big stories broke? In another way, no. People jump to conclusions on social media fuelled by their life view and prejudices. This can lead to misinformation and even abuse. When a big story hit, I found it was much better just to sit back and wait for the conventional media's fact checked reporting.<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Reflection of society unmasked</span></b></div>
<br />
It also had some impact on the rest of my life. My sleep improved as I found I got to bed earlier and when I did get to bed I wasn't then lying there looking at social media again. I did more exercise. Although it was my intention to get out running more this week and some of those runs were tough, I didn't once back off and think "nah, not today".<br />
<br />
All in all I came to the conclusion that social media isn't bad <i>per se</i> but it's not great either and my main realisation is it's a massive, antisocial drain on my time. Social media is a reflection of society but that can feel skewed either by your choice of contacts or by minorities who shout the loudest. It can also be a reflection of society unmasked, without the social niceties where people are unafraid of threatening you or saying things in ways they never would to your face. I remain unconvinced that on balance this good for society.<br />
<br />
Like a chocolate bar or a glass of wine, it's something which is probably fine in moderation but a problem when taken to extremes. It is the sheer time that many of us spend on social media which gives it the power over us and changes our approach to others. I'm not going cold turkey and giving up completely but I am going to continue my pared back approach. My week without it made me realise how much real life I'm missing out on and has given me the zest to grab that with both hands.Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-36308300422207024752017-05-07T07:43:00.001+01:002017-05-19T14:14:02.364+01:00Chorizo RiceI've been making this recipe for years. Traditional paella does not contain chorizo but after trying an inauthentic recipe with it in, I realised that if I <i>just </i>made a rice dish with the chorizo, it would be a pretty tasty. Also as you miss out the saffron, this makes this recipe pretty cheap. The extra smoked paprika flavour means you don't need much chorizo for this dish either. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7VXxanHDmNWvWuJTridnVOPXynQ5CHnnZEEnppkkPYQqNMsTTIU-qCEQ7RY4-MaiIcp80T7xEraFcNDT7Oqt_ZgbP9TGsUqAb7n3acJqrCrVhWHV9wdCHawzdN2RSmi-brmRRcXkMBo/s1600/Chorizo+rice+extreme+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7VXxanHDmNWvWuJTridnVOPXynQ5CHnnZEEnppkkPYQqNMsTTIU-qCEQ7RY4-MaiIcp80T7xEraFcNDT7Oqt_ZgbP9TGsUqAb7n3acJqrCrVhWHV9wdCHawzdN2RSmi-brmRRcXkMBo/s640/Chorizo+rice+extreme+close+up.jpg" width="640" /></a></div>
<br />
<br />
<a name='more'></a>Paella rice is sold in most UK supermarkets nowadays (even sometimes in the discounters) and it gives a lovely result. <br />
<br />
<b>Chorizo Rice</b> - serves 2 generously<br />
<br />
150g, 5oz paella rice<br />
150g, 5oz chopped chorizo<br />
2 cloves garlic, sliced<br />
1 onion, chopped finely<br />
1 tsp Olive oil<br />
2 sprigs thyme<br />
Two slices of mild chilli or a pinch of mild chilli flakes (optional)<br />
2 Medium sized tomato<br />
2 tsp smoked sweet paprika (not hot smoked paprika)<br />
1 red, orange or yellow pepper, diced<br />
Seasoning<br />
Parsley, to serve<br />
<br />
<b>Method</b><br />
<br />
Fry the onion in the oil until soft but not browned. Add the chorizo and fry until the oils start to run out. Add pepper, chilli, if using and garlic and stir frying for a minute or two, then add the rice, thyme and paprika, stir for a couple of minutes so all the rice is coated.<br />
<br />
Add the tomatoes and boiling water to cover to around 1cm above the level of the rice. Simmer for around 20 mins until the rice is cooked. Add more water if you think it needs it but be cautious near the end, you don't want it to be soupy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39bpPbKZyuR46UE3EULgF2jVDXGLypCwE5W7707kpx01rTmAMARI-SC2cxYkkoeylTzHPYV4Wfu6_VwQ8W8NRnrjax7Tq43v4JDq5O1jBLd8-pRwMaD4UwRski-uPPLacgDt4Iue3xwA/s1600/Chorizo+rice+from+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39bpPbKZyuR46UE3EULgF2jVDXGLypCwE5W7707kpx01rTmAMARI-SC2cxYkkoeylTzHPYV4Wfu6_VwQ8W8NRnrjax7Tq43v4JDq5O1jBLd8-pRwMaD4UwRski-uPPLacgDt4Iue3xwA/s400/Chorizo+rice+from+side.jpg" width="400" /></a></div>
<br />
When the rice is cooked, take off the heat, cover and stand for 5 minutes then season to taste and serve sprinkled with parsley if liked.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFCDMBHoPYlet01NB2-rZyTOfgSQ9uRdI68t8Xu2nmgHKL7UjA_B4xASNQrfw3Vl24wFm-Z1_Xx02N1b_xL0_Do_aq55TO6rn0kEj2NDn5mpkTevzf0Xka16BSgfH4B-tz8u_BXr0mnA/s1600/Overhead+chorizo+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFCDMBHoPYlet01NB2-rZyTOfgSQ9uRdI68t8Xu2nmgHKL7UjA_B4xASNQrfw3Vl24wFm-Z1_Xx02N1b_xL0_Do_aq55TO6rn0kEj2NDn5mpkTevzf0Xka16BSgfH4B-tz8u_BXr0mnA/s400/Overhead+chorizo+rice.jpg" width="400" /></a></div>
<br />
<br />
I've linked up to <a href="http://www.anyonita-nibbles.co.uk/2017/05/freefromfridays-number-2.html" target="_blank">Anyonita Nibbles Free From Friday.</a>Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com3tag:blogger.com,1999:blog-9172360131558013821.post-89879697921785817502017-05-06T18:04:00.001+01:002017-05-06T18:04:36.646+01:00King Prawn and Fish stew with CouscousThis is like an ode to the summer to come. There is a hint of spring and summer in this dish while being comforting enough to take you through a cooler spring day.<br />
<br />
This was also inspired by a trip to my local fish counter. They had some beautiful looking large raw prawns and I decided to treat myself. They were pretty expensive though so one way to have something which is a big treat like these prawns is to cook them in a dish with much cheaper fish, here I used mackerel and squid.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5E4RLAxzSZJEYlxJoqv54L-PIVAmF_QM0YsltTR_1wZOusg7JQfBVyD9_rq03xbDtRmlb59hRo8hpBy-bdEUS-fequ704tIf29Xy21tO5vm5QwY01v-bc8B59pZ-nVXksIE9VZi4Kmc8/s1600/Fish+and+cous+cous+bowl+close+uo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5E4RLAxzSZJEYlxJoqv54L-PIVAmF_QM0YsltTR_1wZOusg7JQfBVyD9_rq03xbDtRmlb59hRo8hpBy-bdEUS-fequ704tIf29Xy21tO5vm5QwY01v-bc8B59pZ-nVXksIE9VZi4Kmc8/s640/Fish+and+cous+cous+bowl+close+uo.jpg" width="640" /></a></div>
<br />
<br />
<a name='more'></a>I've used so called "giant" couscous here but you could use Fregola or normal couscous.<br />
<br />
<b>Fish with Couscous</b> - Serves 1<br />
<br />
<b>Ingredients</b><br />
<br />
1 clove Garlic, finely chopped<br />
2 Anchovy fillets from a tin<br />
1 tsp Olive oil<br />
2 Medium sized tomatoes, diced<br />
1 small glass White Wine<br />
1 Mackerel fillet, checked for bones and cut into 3-4 pieces<br />
2 Baby squid<br />
3 Large raw prawns (shell on, see below)<br />
50g, 1.5oz Giant couscous<br />
Seasoning<br />
Parsley, to serve<br />
<br />
<b>Method</b><br />
<br />
Cut up the anchovies and fry gently with the garlic in the olive oil. Add the tomatoes and cook for a minute or two followed by the wine. Simmer for 5-10 minutes or until reduced by more than half.<br />
<br />
While the sauce is cooking, cook the couscous separately following pack instructions.<br />
<br />
When there is about 5 minutes left of the couscous cooking time, add the pieces of mackerel and the prawns to the sauce and cover. In the meantime, slice the squid into rings and separate the tenticles. Stir the prawns and fish in the sauce (gently) from time to time so they cook evenly.<br />
<br />
When there is about 2 minutes left to cook or when the prawns look nearly ready, add in the squid and replace the lid. Continue to cook until all the fish is done.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZX919wBYlNVwtmYxMSagtJ2anXEqmO-nSLUY_GD7n5Orm_vpJQpUq5n-Lq2jLfEe5XCRlqztYsN9NAWnatJFLXkJZgJTRwDf1s-2YUH28T4ew_ye_9PY8pr6f-MljY70he4uO3QlcF8A/s1600/Fish+and+cous+cous+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZX919wBYlNVwtmYxMSagtJ2anXEqmO-nSLUY_GD7n5Orm_vpJQpUq5n-Lq2jLfEe5XCRlqztYsN9NAWnatJFLXkJZgJTRwDf1s-2YUH28T4ew_ye_9PY8pr6f-MljY70he4uO3QlcF8A/s400/Fish+and+cous+cous+bowl.jpg" width="400" /></a></div>
<br />
Drain the couscous and when the fish is ready, mix it with the sauce, season to taste and sprinkle with parsley. Serve immediately with napkins to wipe your hands after shelling the prawns!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtJqvU6mR9zKxGPtQNvJ42XqdiCR87esVB4KUc_aRKq2spk97JJXds08ofYMmuU8SyFGhBEZ2l9leFfx30SGQmcCIiI6vvSq_8gSYcOjnJNPMLSxI0Glm_kAuREcEN0_dzeavRxKo4yQ/s1600/Fish+and+cous+cous+bowl+overhead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtJqvU6mR9zKxGPtQNvJ42XqdiCR87esVB4KUc_aRKq2spk97JJXds08ofYMmuU8SyFGhBEZ2l9leFfx30SGQmcCIiI6vvSq_8gSYcOjnJNPMLSxI0Glm_kAuREcEN0_dzeavRxKo4yQ/s400/Fish+and+cous+cous+bowl+overhead.jpg" width="400" /></a></div>
<br />
Mackerel and anchovies taste great and are great sources of Omega 3 oils. Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-91317171720213573792017-05-06T06:12:00.003+01:002017-05-06T06:12:22.632+01:00What's in season in May?May is one of the seasons I love the most. British produce is starting to creep back into the shops and although we still have the occasional cold day, summer feels like it really could be just around the corner. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghY7qJbAaOh-EVwJObDfHG38GL9xR3tXP5m3QQgmY6KDO7FmEf9nrjqgzdDn3VUWE1RKQzXb_WuZGJbjhlHVc80v_0ailFgVOg1nlvl69ySacTPbdIJN7nncTanJRr0QpwCjLpuuyErQA/s1600/jersey+royals.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghY7qJbAaOh-EVwJObDfHG38GL9xR3tXP5m3QQgmY6KDO7FmEf9nrjqgzdDn3VUWE1RKQzXb_WuZGJbjhlHVc80v_0ailFgVOg1nlvl69ySacTPbdIJN7nncTanJRr0QpwCjLpuuyErQA/s640/jersey+royals.jpg" width="640" /></a></div>
<br />
<b></b><br />
<a name='more'></a><b>New Potatoes</b><br />
<br />
I love new potatoes, especially Jersey Royals, the flavour and texture is amazing and they are equally at home as a side dish or in a salad. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://mamacook.blogspot.co.uk/2012/06/bombay-potatoes-for-whole-family.html" target="_blank"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDIlNVUxjJ1nS00VaT5Di0wNhMG4Xnys1Hu6MuZNdwhNfC0qLLKsFxRVYtKCBOcwNDmXAAryHaOxB8lXlengp_9ZHOBng-uoZJ41Ni7bDYWpJZGWTEWJOLFGGYgTmZjxMplT-5VCb5AM/s400/bombay+potatoes.JPG" width="400" /></a></div>
<br />
This baked version of <a href="http://mamacook.blogspot.co.uk/2012/06/bombay-potatoes-for-whole-family.html" target="_blank">bombay potatoes</a> from my old website is a great way to make them the star.<br />
<br />
<b>Asparagus</b><br />
<br />
Native grown asparagus is also at it's height at the moment and if the weather allows, it can be great on a barbecue. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/halloumi-salad.html" target="_blank"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RIXs10NZ_oVJrU0yfaATGXvo4oCEy8o5s_GN9xDjjd8jHcDgmXbDsiZY00jWPePtX15jmHy6g1r-k1nbq6DzVtZela8dBIyRf7QeUcjcuu_l7bTfCnyes7Mux097H5rWR9JF9UbqwJM/s400/Halloumi+with+fork.jpg" width="400" /></a></div>
<br />
If the weather isn't quite so favourable, you can fake it using a griddle pan like in this <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/halloumi-salad.html" target="_blank">halloumi</a> dish.<br />
<b><br /></b>
<b>Spring onions (scallions)</b><br />
<br />
The name "spring onion" is a bit of a misnomer. These salad onions are really easy to grow yourself and can keep going all summer with successive sowings. They are great to use anywhere you'd use conventional onions but their mild flavour makes them great to use raw or as garnishes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/pork-and-vegetable-fried-rice.html" target="_blank"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZlYmS05uqJ_O6-nczeY2FweUH94K8y_B6zZcwP0doDuqWLxLv1aw49XChEPDC2eJjs1e0eLchyjh44VgiLKyxTOqLTwlLgMlpHzwsauBavDUSXMQUDzUkB0i7dR4V5jKWqDrUUg9jO4/s400/Close+up+fried+rice.jpg" width="400" /></a></div>
<br />
I like using spring onions in Chinese style dishes, especially using the green parts raw like this <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/06/pork-and-vegetable-fried-rice.html" target="_blank">pork fried rice</a>. It's a little bit like using chives as a garnish but with a slightly stronger flavour.Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-15320924271861501062017-04-28T12:58:00.000+01:002017-04-29T06:32:12.718+01:00Harissa Lamb Chops with Cous CousI had a sudden lusting for lamb while in the supermarket today. Lamb isn't something I eat a lot of but there is something delicious about lamb with Middle Eastern and North African ingredients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsxNEOpb5lLRH4XxLSCTo6_aNzzEOIJVwyn6wqFQe1GPs0JKngvLLGPIjh-lHB5snV569JiHH6lFwYY0Zx270lmHGu25mQNAd8cEcbmJmLslYWf0wow8j1nxejr7lzaeXaITdtRAiQRM/s1600/Harrissa+lamb+with+cous+cous+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsxNEOpb5lLRH4XxLSCTo6_aNzzEOIJVwyn6wqFQe1GPs0JKngvLLGPIjh-lHB5snV569JiHH6lFwYY0Zx270lmHGu25mQNAd8cEcbmJmLslYWf0wow8j1nxejr7lzaeXaITdtRAiQRM/s640/Harrissa+lamb+with+cous+cous+salad.jpg" width="640" /></a></div>
<br />
<a name='more'></a><br />
<b>Harissa Lamb Chops</b> - Serves 1<br />
<br />
<b>Ingredients</b><br />
<br />
200g, 7oz Lamb chops (bone in)<br />
1 rounded tsp Harissa paste<br />
<br />
<i>For the cous cous</i><br />
30g, 1oz Dried easy cook cous cous<br />
50g, 1.5oz Courgette (zucchini)<br />
50g, 1.5oz Bell pepper (red, orange or red)<br />
1 tsp Olive oil<br />
50g, 1.5oz Cooked, drained chickpeas from a can (garbanzo beans)<br />
1 medium sized tomato, diced<br />
Seasoning to taste<br />
Parsley to serve<br />
<br />
A tbsp hummus to serve (optional)<br />
<br />
<b>Method</b><br />
<br />
Coat the lamb with the harissa paste and griddle the lamb until done to your liking. While the lamb is griddling, warm a plate in a microwave. When it's done, put on the warm plate and cover and leave to rest.<br />
<br />
Chop the courgette and pepper and fry in the oil while the lamb is griddling. When the courgette and pepper is browned add the chickpeas and warm through.<br />
<br />
Add boiling water to the cous cous following pack instructions. When everything is ready, drain off the cous cous if there's any water left and mix with the cooked warm vegetables and fold in the diced raw tomato then season to taste. Plate the cous cous then top with the lamb, parsley and hummus if liked and serve.<br />
<br />
There's something which is slightly wrong in a way about having chickpeas with hummus, it's a bit like wearing double denim but it is also kind of delicious.Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-63535164988771751792017-04-23T12:17:00.001+01:002017-04-23T12:17:24.231+01:00Roast Pepper SandwichI love a "different" sandwich. My son, sadly, gravitates towards ham whenever he's given a choice but sandwiches can be as boring as white bread with wafer thin ham or as interesting as this little beauty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xmEMg7XFUIQ_20kAJqpS3Q_Pp6VLO2V6iuch0kLBEJMaXZrO2sVIKNZwDja3YV3Ab7cEKstcOyTHEtncTQZyIQWgn_q6SQ3sbAig5dS7WgSuahOCRRnM7Ql73oKkHl4V-jUesqG2HJg/s1600/Close+up+roasted+pepper+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xmEMg7XFUIQ_20kAJqpS3Q_Pp6VLO2V6iuch0kLBEJMaXZrO2sVIKNZwDja3YV3Ab7cEKstcOyTHEtncTQZyIQWgn_q6SQ3sbAig5dS7WgSuahOCRRnM7Ql73oKkHl4V-jUesqG2HJg/s640/Close+up+roasted+pepper+sandwich.jpg" width="640" /></a></div>
<br />
This is a delicious but messy sandwich; have napkins nearby. If you'd like to eat this with more decorum and less goats cheese on your chin, use cold bread and allow the peppers to cool before assembling.<br />
<br />
<b></b><br />
<a name='more'></a><b>Roasted Pepper and Goats Cheese Sandwich</b> - Serves 1<br />
<br />
<b>Ingredients</b><br />
<br />
1 Ciabatta roll or similar rustic style single serve roll<br />
1 Red pepper<br />
50g, 1.5oz Soft rindless goats cheese*<br />
1 tsp Pesto*<br />
Seasoning<br />
Rocket (arugula) to serve<br />
<br />
<b>Method</b><br />
<br />
Put the grill (broiler) on as hot as it will go and grill (broil) the red pepper, turning occasionally until well blackened all over. Put this into a bowl and cover. Leave for about 5 minutes or so before continuing to make the sandwich.<br />
<br />
Put the ciabatta into a warm oven and warm through (optional).<br />
<br />
When the bread is warmed through, cut in half and spread the pesto onto the base.<br />
<br />
Take the pepper out of the bowl and scrape off the blackened skin, it should come off pretty easily but if a little remains it's not a problem. Remove the seeds and stem and cut into pieces.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYPtu5hGoRkGuEGbgrnGUkQlt9BO9NKeMAZVBAooEJTRqrM59ceBvW8DX7HX53ClLALN79m9u5InY0HMniDulznVxZ_AGo_W9vvan01MguOxi9Q6c_-QxYAhmdeMKfuT-ooeZuz-uNBU/s1600/Roasted+pepper+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYPtu5hGoRkGuEGbgrnGUkQlt9BO9NKeMAZVBAooEJTRqrM59ceBvW8DX7HX53ClLALN79m9u5InY0HMniDulznVxZ_AGo_W9vvan01MguOxi9Q6c_-QxYAhmdeMKfuT-ooeZuz-uNBU/s400/Roasted+pepper+sandwich.jpg" width="400" /></a></div>
<br />
Spread or crumble the goats cheese on top of the pesto spread base, top with the peppers, season to taste and either serve with rocket (arugula) in the sandwich or alongside.<br />
<br />
A great spring sandwich, warm enough on a cooler day but summery enough to make you feel like winter has truly gone.<br />
<br />
<i>*Note: Some cheeses are not vegetarian as they use animal rennet and cheese is an ingredient in pesto. If you are vegetarian and avoiding animal rennet, check the goats cheese and pesto you're using are suitable for vegetarians.</i>Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-30774082284311393312017-04-16T18:04:00.000+01:002017-04-23T07:46:48.725+01:00Food MythsA quiet Easter weekend got me thinking about some food myths which seem to persist however many times they are debunked. I've discussed some here but please add your own or comment and take part in the debate!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-1GECrK0LsfedFrEx6avclphBuKqcZniHsTVb-5s1MVUdFgJHVEWn1B-wSrS6A9FFeP5EADJOX-picBVfxYjinFPZdWoj9XBC8475EJLeQXkZ5ALoPNK2L5DQoCI664xmm5qYSzedqk/s1600/Food+myths.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-1GECrK0LsfedFrEx6avclphBuKqcZniHsTVb-5s1MVUdFgJHVEWn1B-wSrS6A9FFeP5EADJOX-picBVfxYjinFPZdWoj9XBC8475EJLeQXkZ5ALoPNK2L5DQoCI664xmm5qYSzedqk/s640/Food+myths.jpg" width="640" /></a></div>
<b></b><br />
<a name='more'></a><b>"Sealing meat"</b><br />
<br />
Often in recipe books prior to cooking a stew or a slow cooked dish, the recipe will as you to "seal" the meat as if you didn't, it would cause all the flavour to flood into the sauce.<br />
<br />
Untrue. There is a purpose to frying meat before putting it into a slow cooking process. The browning process is called a "Maillard Reaction" which is a reaction between amino acids (from protein) and sugars which makes that lovely browning. This makes the food look appetising and also creates flavour compounds, especially those which contribute to "umami" flavours.<br />
<b><br /></b>
<b>You taste different flavours on different parts of your tongue</b><br />
<br />
While we're on flavour, I bet you learned at school you can only taste certain flavours on certain parts of your tongue? Nope, not true. Do you remember the experiment working in your science lesson? Nope it didn't for me either and it was debunked in the 70s. Why it continued to be taught, I have no idea.<br />
<br />
What is interesting though is increasing the flavour of one basic flavour can suppress or enhance another which is why salted caramel is so interesting and why blueberries can have more sugar than strawberries but taste less sweet.<br />
<br />
<b>It's bad to eat too many eggs</b><br />
<br />
Eggs have had a rough ride. In the 1980s, salmonella scares discouraged a lot of consumers (nowadays most of the UK flock are vaccinated against salmonella). In the 1990s, official advice focused on the cholesterol in eggs and how they could be unhealthy as a result not realising blood and dietary cholesterol were very different things. In fact, a boiled egg is only about 70-80 calories and a great source of protein. People are finally waking up to this and how we may have swapped our "unhealthy" egg for supposedly healthy cereals packed with sugar. Quite scary when you think about how far wrong that could be.<br />
<br />
<b>Celery has negative calories</b><br />
<br />
It's low in calories, yes but negative calories no.<br />
<b><br /></b>
<b>Butter is definitely worse for you than margarine</b><br />
<br />
<a href="http://www.nhs.uk/news/2015/08August/Pages/Butter-not-bad-for-you-but-trans-fats-may-be-harmful.aspx" target="_blank">This is one the jury is still out on</a>, partly because margarines have now improved and reduced or largely eliminated the trans fat content they used to have. Margarines also can be made with lower overall fat content meaning 1 tsp of butter <i>vs</i>. a moderate fat margarine is likely to come out with a better overall nutritional rating for margarine... but... in general, there is reasonable evidence that butter in moderation is ok. As a result, I use butter on toast and use margarine for some baking applications where I want the ability to blend quickly with other ingredients and don't feel all that guilty about either.<br />
<br />
<b>A nightcap helps me sleep</b><br />
<br />
Initially alcohol does make you sleepy but it's also likely to make the <a href="https://www.drinkaware.co.uk/alcohol-facts/health-effects-of-alcohol/effects-on-the-body/alcohol-and-sleep/" target="_blank">quality of your sleep worse</a> because you end up spending less time in deep sleep. You may also wake to use the toilet or have a drink of water due to the diuretic effect.<br />
<b><br /></b>
<b>You need to detox</b><br />
<br />
There is a myth that modern life fills us with toxins and we need to detox or cleanse to remove them. Unless your liver and kidneys aren't working properly, detoxes are unnecessary. If you do a detox and reduce fatty foods, alcohol and sugar in your diet then certainly you are likely to feel better in the short term but if you made sustained, small changes to your diet, that is surely more likely to have a long term impact on your health and well-being? I also worry about the "detox products" out there and the potential for misleading vulnerable consumers. There's a great article here on <a href="http://senseaboutscience.org/activities/debunking-detox/" target="_blank">debunking detox</a>.<br />
<br />
<b>You need a posh exercise recovery drink</b><br />
<br />
I drink milk. After exercise it's a great idea to have a snack or drink to help your recovery. There are loads of expensive nutritional drinks and snacks out there specifically for this purpose containing mixtures of water, electrolytes, fat, sugars and protein. It was after reading an article with <a href="http://www.bbc.co.uk/sport/cycling/37466594" target="_blank">Laura Kenny</a> that I considered milk as an option as basically you can't get a better mix of everything you're looking for. Laura is an Olympic gold cycling medalist and a nutritionist suggested milk as a recovery drink. I drink it as it is (no sugary milkshake powders added) and have about half a pint after exercise (which costs approx 13p when bought in a 4 pint bottle in most UK supermarkets right now). Bargain.<br />
<b><br /></b>
<b>Self diagnosed allergies and intolerances </b><br />
<br />
I believe in food allergies (my son has one) and intolerances do exist but if you think you have one, see a GP and get diagnosed. It is very possible that you do have an intolerance you've not been diagnosed with, I have seen it happen but I also know of many more people who have self diagnosed. Hey, it's up to you and if you prefer to avoid certain foods to prevent you putting on weight then that's up to you but that's a lifestyle choice not an intolerance. It's not surprising that many people will lose weight when on a gluten free diet as they can't eat normal bread, cakes, breakfast cereals etc. and for sure, those foods are not the most healthy foods in the modern diet but it's always worth checking with your doctor as the <a href="http://www.nhs.uk/conditions/food-intolerance/pages/introduction.aspx" target="_blank">symptoms you are attributing to your allergy or intolerance may be something else</a>.<br />
<br />
<b>Wooden cutting boards are always less hygienic than plastic</b><br />
<br />
There is some interesting <a href="http://agris.fao.org/agris-search/search.do?recordID=US19960011442" target="_blank">research on wooden chopping board hygiene</a> but as with everything on hygiene, cleanability comes down to condition. Scored plastic boards are almost impossible to clean, wooden boards are similarly difficult, however, have some natural protection against pathogens but this depends on the loading from the pathogens. Personally I wouldn't rely on the natural antibacterial effect of the wood. I do use wooden boards in the home but never use wooden boards for meat (if I'm cutting meat I do so with scissors to avoid cutting into a board) and tend to use a colour coded plastic system for most of my foods. The take home message from me is that damaged boards are bad because you can't effectively get into the score marks to clean and relying on the natural ability for the wood to kill off the pathogens <i>may </i>work but could be hit and miss depending on loading and how long you wait between uses. When your boards are damaged, it's best to get some new ones in whether you chose wood or plastic but overall is wood bad? No, definitely not.<br />
<i><br /></i>
<i>Please note, I am not a dietitian. If you feel concerned about any nutritional issue, please see a GP or primary health practitioner.</i>Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com2tag:blogger.com,1999:blog-9172360131558013821.post-18177746964809206142017-04-05T07:00:00.000+01:002017-04-05T07:00:31.079+01:00Fruit KebabsAn unashamedly childish recipe here. I used to have a blog Mamacook all about food for kids and this was one recipe I made loads but never got round to blogging. There are loads of ideas out there for healthy and fun foods for kids and one of them is fruit kebabs. The downside though is the stick. What is the fun in the boring stick and if you use a skewer it's a bit risky for younger kids too, you don't want sharp wooden sticks going in their mouths...<br />
<br />
Well I have an answer I came up with a few years ago and it is so simple!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_KE-f_-PsbWtIjIOqHrMHE663U06BjDCVUiHrUg4B4yZiN4jA4sG3k_c-NrdzQ5Ek_qWH_EEKOpE2y3VnvReJ3lr6z9eB9tbie8cv0V3JeWJR5AfbHAoqQv3XSR6-xwqHstfkCauTyw/s1600/Fruit+kebabs+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_KE-f_-PsbWtIjIOqHrMHE663U06BjDCVUiHrUg4B4yZiN4jA4sG3k_c-NrdzQ5Ek_qWH_EEKOpE2y3VnvReJ3lr6z9eB9tbie8cv0V3JeWJR5AfbHAoqQv3XSR6-xwqHstfkCauTyw/s640/Fruit+kebabs+close+up.jpg" width="640" /></a></div>
<br />
<br />
<a name='more'></a><b>Fruit Kebabs</b> - Makes as many as you want!<br />
<br />
<b>Ingredients</b><br />
<br />
A selection of fruit<br />
"Mikado" chocolate dipped sticks or sweet pretzel sticks (also known as "Pocky" sticks or "Rocky" in some countries, you can sometimes find them in Asian supermarkets if not in mainstream stores)<br />
<br />
<b>Method</b><br />
<br />
Cut the fruit into bite sized pieces. <br />
<br />
Make a hole in each fruit with a skewer, it also helps to make this a bit bigger using a narrow chopstick or similar (or wiggle around the skewer a bit).<br />
<br />
Thread the fruit onto the Mikado sticks and serve immediately.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvYXzm6u0TzC8JjVE2zzO1A9tu5_hydLmlYpB9S7ZeXMOyUmcwaJVHAKR0-Frbg7fG6P8W6Co8gTlMPPUY_YfW1hM69u0jr-RtKs1XzGVR4PX6qsZroMRG6ipsN4FRXxr69h2LP4Fs5c/s1600/Fruit+kebabs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvYXzm6u0TzC8JjVE2zzO1A9tu5_hydLmlYpB9S7ZeXMOyUmcwaJVHAKR0-Frbg7fG6P8W6Co8gTlMPPUY_YfW1hM69u0jr-RtKs1XzGVR4PX6qsZroMRG6ipsN4FRXxr69h2LP4Fs5c/s400/Fruit+kebabs.jpg" width="395" /></a></div>
<br />
<i>Although I've mentioned a brand name in this post, I have not been sponsored for this recipe</i>Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-31241730753321930912017-04-03T07:17:00.000+01:002017-05-09T07:22:23.314+01:00"Lack of exercise kills as many as smoking"This was a quote someone said to me recently when she was talking about a mutual friend she'd been trying to encourage to exercise.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO73l7CU3wEqbvXvDDDxr-kbs9XNyJKw48HlNE1rXeJN99AYFcRyNvtLiOzxLVorN6mUkal6nICNM9nOQB5mnMO8M1RJeWHgF2X38LeifUd-Y0hzdiUoIUUiAlz0P8DpXq5rtNLK3xF-Q/s1600/Physical+inactivity+smoking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO73l7CU3wEqbvXvDDDxr-kbs9XNyJKw48HlNE1rXeJN99AYFcRyNvtLiOzxLVorN6mUkal6nICNM9nOQB5mnMO8M1RJeWHgF2X38LeifUd-Y0hzdiUoIUUiAlz0P8DpXq5rtNLK3xF-Q/s640/Physical+inactivity+smoking.jpg" width="640" /></a></div>
<br />
It's a shocking statement. We all know that smoking kills you and while, hey, we all have to die of something, smoking kills you earlier than you would have died from perhaps something completely unrelated.<br />
<a name='more'></a><br />
<br />
So what is the evidence on exercise? Well I found the source of the statement which was a <a href="http://thelancet.com/journals/lancet/article/PIIS0140-6736(12)61031-9/fulltext" target="_blank">paper in the Lancet from 2012</a>. It estimated that physical inactivity caused 9% or 5.3 million premature deaths each year. Interestingly in a stat which is rarely reported, although averages ranged by location it wasn't heart disease or type 2 diabetes which had the big increases due to inactivity (c. 6% and 7% respectively) but cancer with a 10% average rise in breast and colon cancer caused by inactivity. Wow.<br />
<br />
Compare this with <a href="http://www.who.int/mediacentre/factsheets/fs339/en/" target="_blank">WHO statistics on smoking</a> where approx 5 million <i>p.a.</i> die directly as a result of smoking (a further 1 million through second hand smoke) and you can see where the headline comes from.<br />
<br />
So is the claim justified? It is probably simplistic. The WHO estimates 1.1 billion people smoke in the world which is just over 20% of adults. <a href="http://www.who.int/mediacentre/factsheets/fs385/en/" target="_blank">Globally it estimates 25% of adults are not physically active enough</a>. It's a small difference but an important one, physical inactivity is slightly more common on a global scale than smoking.<br />
<br />
But is this significant? Is it a fair thing to say that <i>"not exercising is as bad as smoking?"</i> Yes and no. Population risks are not the same as individual risks and there was some criticism on the paper and how the activity was mentioned. It's also fair to point out the original Lancet paper didn't make the claim itself. That said, the relative numbers are interesting and are worth pondering on. While smoking is likely to lead to more ill health in older age, so is physical inactivity so it is worth thinking about both side by side and recognising that inactivity is a major health threat.<br />
<br />
So if you're a non smoker, don't eat too unhealthily, perhaps don't drink much, you're probably thinking you're good on preventing cardiovascular diseases, cancer and heart disease? Well it is genuinely time to wake up and realise that exercise is probably one of the most important things you can do.<br />
<br />
So let me tell you my personal story.<br />
<br />
Just over 5 years ago, I started couch to 5K. I was overweight, unhappy and unconfident in myself. I hadn't run since I was 14 and had never found an exercise class I'd liked. I'd dabbled with gyms but found my attendance waned due to not enjoying it. <br />
<br />
But then couch to 5K meant I really got into running. On days I couldn't run, I discovered it was possible to do a decent work out in 30 minutes by doing HIIT, strength or supersets and I can honestly say I wish I started earlier than I did. <br />
<br />
Exercise has improved my physical health, my weight, my appearance and my mental health. If I miss more than one day, I notice it in my body and in my mood. <br />
<br />
Give it a go. I can genuinely say, even when I have to drag myself out of the door for a run (I don't leap out with a smile on my face every day) when I've finished and I feel the sense of accomplishment, I never regret it. Don't just do this for the health benefits, to be able to keep up with your kids, to have more years of healthy old age or just to look better, do this <i>for you</i>. This is you time, make the most of it.<br />
<br />
<div style="text-align: center;">
<img alt="It's Party Time! Healthy, Happy, Green and Natural Party Blog Hop #147" src="http://urbannaturale.com/wp-content/uploads/2016/01/PicMonkey-Collage-250-Healthy-Hop.jpg" /></div>
<br />
I've linked up to the <a href="https://www.urbannaturale.com/its-party-time-at-the-healthy-happy-green-and-natural-party-blog-hop-156/" target="_blank">healthy, happy, green and natural party hop.</a>Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com6tag:blogger.com,1999:blog-9172360131558013821.post-70883773671922417022017-04-02T19:30:00.000+01:002017-04-03T06:40:11.278+01:00White Chocolate, Irish Cream and Coffee CheesecakeA delicious cheesecake recipe made even cheekier by a touch of Bailey's and subtle coffee flavour from the base.<br />
<br />
I found myself at a restaurant recently and, unusually for me, I found myself not interested in any of the dessert options. Had this been on the menu however, I would have jumped at it and probably asked for seconds. This is a pudding to make for a loved one but only if they've been <i>really </i>lovely to you. (Don't tell them how easy this is, there could be major brownie points!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOHq59Uae3B9pyk-hX4qS1L3CTW-fk770v9vPT0o8wOaCLPJ-nHKMFXXSb2cJVmFgr0cIfQg-lR1Qm4VjaPsbp6HTvn9lA2gECvRRSCRcYbXGyx53aTNl2eftZi4Q_kZ5LcY4nJpOfls/s1600/Baileys+cheesecake+from+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOHq59Uae3B9pyk-hX4qS1L3CTW-fk770v9vPT0o8wOaCLPJ-nHKMFXXSb2cJVmFgr0cIfQg-lR1Qm4VjaPsbp6HTvn9lA2gECvRRSCRcYbXGyx53aTNl2eftZi4Q_kZ5LcY4nJpOfls/s640/Baileys+cheesecake+from+side.jpg" width="640" /></a></div>
<br />
<b></b><br />
<a name='more'></a><b>Bailey's Cheesecake</b> - Serves 1<br />
<br />
<b>Ingredients</b><br />
<br />
30g, 1oz Cafe noir biscuits (<i>these are like rich tea biscuits with coffee icing. If you can't get hold of these, use another biscuit of your choice ideally with a coffee or caremelised flavour, the flavour won't be quite the same but it will still be delicious</i>)<br />
20g, 2/3oz Salted butter<br />
40g, 1 1/3oz White chocolate, I used a great quality white chocolate with vanilla beans which looks lovely in the finished cheesecake but you can use any white chocolate<br />
80g, 3oz Ricotta<br />
1 tsp Baileys or other Irish cream liqueur<br />
<br />
<b>Method</b><br />
<br />
Crush the biscuits in a bag.<br />
<br />
Melt the butter in a microwave, (I use salted butter because the gentle saltiness enhances the flavour of the biscuits.) Mix the melted butter in with the crumbs and press into a base of a ramekin or a ring on a serving plate. Cover and put into the fridge while you prepare the cheesecake topping.<br />
<br />
Melt the white chocolate gently in a microwave on a medium heat until a thick liquid. Whisk in the ricotta and Irish Cream. Pour onto the base, cover, then refrigerate for an hour or so and serve.<br />
<i><br /></i>
<i>I've mentioned a few brand names here but I've not been sponsored for this post.</i><br />
<i><br /></i>
Linked to <a href="http://www.clairejustineoxox.com/2017/04/find-rainbow-day-creative-mondays-blog.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:" target="_blank">creative Mondays blog hop</a>Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com2tag:blogger.com,1999:blog-9172360131558013821.post-16831477035539037292017-04-02T15:29:00.000+01:002017-04-03T06:39:17.960+01:00What's in season in AprilHow is it April already? There is blossom on the trees and it genuinely feels as though spring is here and summer can't be far away. Spring is such a great part of the year, lighter evenings, the promise of warm weather to come, summer holidays may be months away but they feel measurably closer than a few months back.<br />
<br />
The shelves of the shops start to change too and by the end of the month greenhouse soft fruits become more common and more flavourful.<br />
<br />
Here are my pick of the ingredients to cook with this month.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRea-jJf-GeQbMzSuGTGnvbPuxCF5PgjN0rW5Z8IuTkHCILDSwJJ1FfEDC3aImsOrFAsaEyKLkUO42cGL-UoJsD5TN71vsIqrfKH0Fqa0-kevc7iH-oFCHWJtjyq2jJBNnx5Jych1ETo/s1600/rocket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRea-jJf-GeQbMzSuGTGnvbPuxCF5PgjN0rW5Z8IuTkHCILDSwJJ1FfEDC3aImsOrFAsaEyKLkUO42cGL-UoJsD5TN71vsIqrfKH0Fqa0-kevc7iH-oFCHWJtjyq2jJBNnx5Jych1ETo/s640/rocket.jpg" width="640" /></a></div>
<br />
<br />
<a name='more'></a><b>Rocket</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/03/stilton-apple-and-dried-cranberry-salad.html" target="_blank"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCldmWHemEQMUCu3X3ifyHOqogsEkBFymsh3jobZIf-JYcTQAyhbu2pqG6TuNfcREjS08Nk8c1yI65DewYBl-7236Fj3x_GhytyZ1O5jAuNMXzsmu-WeHwKPODc5_mksR-YEUr7AEuEE/s320/Stilton+and+apple+salad+close+up.jpg" width="320" /></a></div>
<br />
The delicious peppery salad leaf (known as arugula in some countries) is a robust match in flavour to anything you put with it, even Stilton as in this <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/03/stilton-apple-and-dried-cranberry-salad.html" target="_blank">Stilton Salad</a>. <br />
<br />
As at home in a salad but also served on a cooked pizza or stirred into pasta at the last second like this <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2017/02/linguine-with-rocket-arugula-and-prawns.html" target="_blank">prawn linguine</a> recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2017/02/linguine-with-rocket-arugula-and-prawns.html" target="_blank"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8cOygDCGp8Z6SFbVjuwK0AGanQELfNk6-iQlpg04ql5dw9mWojcbIATIAdl2LKe60-FeJYp50T3wuqDqiOtbAeQVT-8Ks3jK4mVL08FsTW_-vSfcCPUZyJsnCONakLheC8X4-T-hrPg/s320/Prawns+with+rocket+pasta.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<b>Lamb</b><br />
<br />
The traditional spring meat, I have to admit I prefer the more complex flavour of older lamb and hogget but spring lamb is tender and gently flavoured. Great in this <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/04/lamb-and-feta-cheese-salad.html" target="_blank">lamb and rocket salad</a> making the most of the seasons.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2015/04/lamb-and-feta-cheese-salad.html" target="_blank"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeQQnYAmZW_DmTIJC9TvzR9cPVoKY2Pu3VPyEm48-N334qM-pfQjgSlQIoSAtno5haMV2glZ9qcGDjY-PKoHTnNa84XUv9_wfMu93JUD1lhGE63CNRRbTKXwAFystMYo0b5AM4wI3BWgM/s320/Lamb+salad+outside.jpg" width="320" /></a></div>
<br />
But April can be changeable on some days the barbecue could be out (so time to cook these <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/06/lamb-tikka-skewers.html" target="_blank">lamb tikka skewers</a>).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/06/lamb-tikka-skewers.html" target="_blank"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbgQ5XoZVu5t04TdEk7ewo_n_zsb89pup7QgTqK8xGJJOrzuc03P4IpbIjO29ppBYiqhUl6zu7DWLofsg56qB7m_wN1Jpx3jWccKyuc9fzbkXuW_LeffeKPfIikwGXS3waTm7FajiLTM/s320/overhead+lamb+tikka+skewers.jpg" width="320" /></a></div>
<br />
On other days, I turn back to the slow cooker and is there anything better than <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/02/slow-cooked-lamb-shanks.html" target="_blank">slow cooked lamb shank</a>? Great for older lamb or even mutton.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2016/02/slow-cooked-lamb-shanks.html" target="_blank"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppNAcm4IWzzzrJoGQEBkTdIh6i7h3DPGjZZ4ToAgZlt1CSl-EIYWY3vsKpe_FP-8XezCYQMvGT_ByzYneUmLPIV54PSIN-yFOi2OadvKanBulwmTFxrdPpuw54OnW7eLkEjCW3S0jM2E/s320/Lamb+shank+from+side+no+board.jpg" width="320" /></a></div>
<br />
<b>Venison</b><br />
<br />
Some days in April gives us hints of summer to come, others remind us that it is more likely to snow in Easter than Christmas especially as the evenings are still cool. That's when I nip back to more wintery meals like this delicious <a href="http://eatlikeyouloveyourself.blogspot.co.uk/2017/01/venison-and-chestnut-stew.html" target="_blank">venison and chestnut stew</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatlikeyouloveyourself.blogspot.co.uk/2017/01/venison-and-chestnut-stew.html" target="_blank"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECUS3ha4_7DC3jx7ktHA7i27Y8BAjxChXkMLrAiVMk3TF28el0XcCqRUMaEdDooiHs0G9TQxdZp4YYtcafUb3bT01XgxiVHoWs2WrP0ZzniZIRO8__HPb-ter7BLDgtLwS9a298KYQIk/s320/Close+up+pheasant+stew.jpg" width="320" /></a></div>
<br />
Enjoy the start of spring!
<br />
<br />
Linked to <a href="http://www.clairejustineoxox.com/2017/04/find-rainbow-day-creative-mondays-blog.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:" target="_blank">creative Mondays blog hop</a>Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-90330877383976178392017-04-01T08:43:00.001+01:002017-04-03T06:40:18.678+01:00Chicken with Haricot BeansI love haricot beans, pulses are a great way to contribute towards your 5 (or 10 a day) while also getting a great source of energy, a fantastic alternative to pasta, rice or potatoes.<br />
<br />
This recipe is not exactly healthy but it is delicious and reheats surprisingly well. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XIGChymNV9bcx07jVypvp71Y-u02qHgXbqJphnEWR07FmS5aWxfc2L9SNKmVKC3l-C8YNQCfLn7awQ3QDnnX6gTxfkGqKen4pcUUb03zMRSyedjNZZ98S_Jk5I1-i3y0VtSm1HrFdYM/s1600/Chicken+mushrooms+and+haricot+beans+in+dish+overhead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XIGChymNV9bcx07jVypvp71Y-u02qHgXbqJphnEWR07FmS5aWxfc2L9SNKmVKC3l-C8YNQCfLn7awQ3QDnnX6gTxfkGqKen4pcUUb03zMRSyedjNZZ98S_Jk5I1-i3y0VtSm1HrFdYM/s640/Chicken+mushrooms+and+haricot+beans+in+dish+overhead.jpg" width="640" /></a></div>
<br />
<b></b><br />
<a name='more'></a><b>Chicken with Haricot Beans</b> - Serves 2-3, reheats well<br />
<br />
<b>Ingredients</b><br />
<br />
450g, 16oz Chicken thighs (skin and bone in weight)<br />
200g, 7oz Mushrooms, I used chestnut mushrooms<br />
Spray oil or olive oil<br />
1 tin (240g, 8oz drained weight) haricot beans<br />
2 cloves Garlic<br />
100ml, 3.5 fl oz Dry cider<br />
100ml, 3.5 fl oz Double (heavy) cream<br />
1-2 sprigs of rosemary<br />
A small handful, approx 50g, 1.5oz Vintage (extra sharp) cheddar<br />
<br />
<b>Method</b><br />
<br />
Preheat the oven to 200oC, 400F, Gas Mark 6. Bone and skin the chicken and dry fry in a non stick pan until browned. Put into a baking dish. <br />
<br />
Fry the quartered mushrooms in the same pan until taking on some colour (with some oil if there's no fat left from the chicken). Put into the baking dish.<br />
<br />
Deglaze the pan with the cider and bring to the boil. Add the cream then pour over the chicken and mushrooms. Add the beans, garlic and rosemary needles to the baking dish and top with the grated cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlG17rDv3aYBxErKBd3MsvN9qfovt6ZqNgOI_yGLw4pma_Q-drryjuLvgE81dpF3q1lBPg9cGCr94BFAFUI0YXQ9i2VFfjdwDNDXcCB1QXlUqqEGW2C0KWwM6koDcqP_bANgy7T6xKLk/s1600/Chicken+in+cider+cream+sauce+from+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlG17rDv3aYBxErKBd3MsvN9qfovt6ZqNgOI_yGLw4pma_Q-drryjuLvgE81dpF3q1lBPg9cGCr94BFAFUI0YXQ9i2VFfjdwDNDXcCB1QXlUqqEGW2C0KWwM6koDcqP_bANgy7T6xKLk/s400/Chicken+in+cider+cream+sauce+from+side.jpg" width="400" /></a></div>
<br />
<br />
Bake for approx 20 minutes or until browned on top and cooked through. Sprinkle with parsley if liked. Serve with vegetables or crusty bread.<br />
<br />
Linked to <a href="http://www.clairejustineoxox.com/2017/04/find-rainbow-day-creative-mondays-blog.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:" target="_blank">creative Mondays blog hop</a>Heidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0tag:blogger.com,1999:blog-9172360131558013821.post-17978971114113433862017-03-26T11:31:00.000+01:002017-03-26T11:31:10.413+01:00What I love about LondonLast week a man took a car in a part of London I know well and drove it into the crowds. He then stabbed a police officer to death. This was near where I'd been only days before along with the millions of other people who pass through Westminster every day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwepF3yBazKHyDdBnbmEPa4sTsTUvQD3LAs5ptWyZDj-rxOYji-WgAVHA0o8v3Di8FvH1_ll1sVvJIwE8ClBw31BesP1dMRyr4GggjVxjiBJ3UiUdEVD2yLWM5WvvmHoRdq1sSsgkgRtM/s1600/we+are+not+afraid.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwepF3yBazKHyDdBnbmEPa4sTsTUvQD3LAs5ptWyZDj-rxOYji-WgAVHA0o8v3Di8FvH1_ll1sVvJIwE8ClBw31BesP1dMRyr4GggjVxjiBJ3UiUdEVD2yLWM5WvvmHoRdq1sSsgkgRtM/s640/we+are+not+afraid.jpeg" width="640" /></a></div>
<br />
If this is all you read it may make you fearful or lacking in hope. For me, it didn't. Last week was a fantastic example of the spirit of London and of British people. It took me years to "get" London. When you only travel at rush hour, it can feel cold and unfriendly. It's not all that surprising because if you have your body pressed up against strangers for an hour, it's not the most pleasant feeling. It would be wrong though to see London and Londoners as unfriendly, it's not true.<br />
<a name='more'></a><br />
<br />
London is a huge melting pot of cultures and nationalities. Many people (even British people) who live in London weren't born there and that makes it the most dynamic and interesting place I know. It has some of the best restaurants in the world and once you scratch the surface, it is anything but unfriendly.<br />
<br />
After the attack, I took some time to read the news reports of people coming together, doing the right thing and being good people and there were so many of them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNgyhEjvuH8PWMqnML3nd4rDGG1diBHqbKwqEDen8qgjyEg4kH-Hafg-4-wwbcbAemVamqLNaDMfZV20Vc2JR6l5D2C7TVEeDinGIvGi633F6oisd04fGUBTSc5XvvqaZZ3B0qheGx9g/s1600/Police+shake+tobias+hand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNgyhEjvuH8PWMqnML3nd4rDGG1diBHqbKwqEDen8qgjyEg4kH-Hafg-4-wwbcbAemVamqLNaDMfZV20Vc2JR6l5D2C7TVEeDinGIvGi633F6oisd04fGUBTSc5XvvqaZZ3B0qheGx9g/s400/Police+shake+tobias+hand.jpg" width="400" /></a></div>
<br />
Tobias Ellwood is an MP. During the chaos as the police didn't know if more attackers were involved and everyone ran away from the unfurling tragedy, <a href="http://www.standard.co.uk/news/london/hero-mp-tobias-ellwood-reveals-he-is-heartbroken-at-not-being-able-to-save-pc-keith-palmer-in-a3499336.html" target="_blank">Tobias ran in and tried to help save police officer Keith Palmer's life</a>. The picture of him stood up, blood on his face with despair that he couldn't save him was widely shown but what I really loved was the reaction of the police guarding parliament the next day, that simple handshake summing up the understated nature of Brits and what everyone wanted to do (well that or pat the guy on the back and buy him a pint.)<br />
<br />
So many of the people running towards what was happening were there for their jobs. I have no idea how that must feel to be the first police on the scene, the first paramedics and those paramedics fought to save not only the lives of people the attacker killed but also the attacker himself. That is what being a civilised nation is.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nTKWeSAffPfCpqWsbOYNsZJUIl1VTPgvJjHiZOt4QKIowBc4N00wCTXLbixER_Qqopct-_yIUjbxLCrayVfNcbkvB-_O4x2hMURJljI-8hToYQIuW1cq7d0KBcWnEXdhhIH3pibXbfI/s1600/Nurses+from+St+Thomas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nTKWeSAffPfCpqWsbOYNsZJUIl1VTPgvJjHiZOt4QKIowBc4N00wCTXLbixER_Qqopct-_yIUjbxLCrayVfNcbkvB-_O4x2hMURJljI-8hToYQIuW1cq7d0KBcWnEXdhhIH3pibXbfI/s400/Nurses+from+St+Thomas.jpg" width="400" /></a></div>
<br />
Near to the area where it all happened is St Thomas' hospital. <a href="http://www.independent.co.uk/news/uk/home-news/st-thomas-hospital-westminster-bridge-terror-attack-parliament-a7644861.html" target="_blank">Medical staff St Thomas' came rushing in with blankets and support</a> for the many injured again, running towards potential danger just because they are decent people who wanted to do the right thing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDSnmmht7RdvPIpLSzsEz_QIq4ZCXEXN8TI64XpB0wHGqHmcgB97-a_K_Nrl6EWEo8Vzinkb0rj_Q8YCJO8b4XWrakgpMH5Bd-U7TKZvCDMCjKPuL4-qRzqufko-KXhg8zIQpTYP7bz4/s1600/ordinary+people+london.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDSnmmht7RdvPIpLSzsEz_QIq4ZCXEXN8TI64XpB0wHGqHmcgB97-a_K_Nrl6EWEo8Vzinkb0rj_Q8YCJO8b4XWrakgpMH5Bd-U7TKZvCDMCjKPuL4-qRzqufko-KXhg8zIQpTYP7bz4/s400/ordinary+people+london.jpg" width="300" /></a></div>
<br />
But for all the tales of courage and support, the thing which lifted my heart most was the many messages of resilience, loads of which appeared in London's many stations. There is a feeling about London that this isn't even slightly enough to dent our spirit and that is the thing I love most about this fine city. #WeAreNotAfraidHeidihttp://www.blogger.com/profile/12019188687429455091noreply@blogger.com0